Tuesday, April 30, 2013

Warm Potato Salad with Arugula

Chillin on the bus at 5 Point Film Fest
April has been a pretty quiet month for us.  We had my sister Chelsea visit early in the month, but otherwise we have just been enjoying the last month of skiing and dusting off the bikes for the change in seasons.  The mountain is officially closed, and thanks to a weekend with highs near 70 degrees the slopes are looking quite sad.  The trails are muddy, but the warm weather has lifted spirits.  Last weekend we ventured down valley to Carbondale and the annual 5 Point Film Festival, which was wonderful beyond expectation.

I created this salad after glancing at a post from the Sarah at The Yellow House.  The dressings differ, but the idea is all Sarah.  I have made this a few times, and got rave reviews at a Sunday BBQ.  

Warm Potato Salad with Arugula
Inspired by The Yellow House
  • 1.5-2 pounds new potatoes
  • 4 cups baby arugula
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon stone ground mustard
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground coriander
  • Salt and black pepper to taste
  1. Bring a large pot of water to a boil.  Salt generously and add potatoes.  Cook until fork tender (about 30 minute depending on size).
  2. Meanwhile combine olive oil, red wine vinegar, mustard, coriander, a pinch of salt and a little fresh ground pepper in a small bowl.  Whisk to combine. 
  3. When the potatoes are finished slice into 1 inch cubes with skin intact and place in a large bowl.  Sprinkle paprika over potatoes.
  4. Add arugula to potatoes and drizzle the dressing over.  Toss well.
  5. Season with salt and black pepper to taste.
Some April Shots:

Highlands Bowl, Pyramid Peak, Maroon Bells
Sisters in Denver
Springtime Freshies in he Bowl

Highlands Closing Party on top of the Bowl

Mini Road Trip to Fruita for the first MTB of the season 

Friday, April 19, 2013

Friday Links: Goat Cheese

shop local!
I am pretending it is spring, even though we just got three feet of snow in a week, and I am still rocking a down jacket and snow boots.  Every day I hope to see more green in the trees, and every day I have been disappointed   Monday I fought through a snow storm in a skirt, just because.  
Spring makes me long for days when barbecues are not frigid and greens are plentiful.  And for some reason, it makes me think of soft, local chevre. While cows' milk sends me into intestinal distress, goat cheese allows me to enjoy my pizza along with the next few hours.

One of  the Avalanche Cheese Goats
Lemon Goat Cheese Souffle
Creative inspiration: Whole Roasted Cauliflower with Whipped Goat Cheese
From the archives: Lemon Goat Cheese Souffle
With fresh greens: Meyer Lemon Spring Salad
Sweet: Yogurt and Goat Cheese Tart
Savory: Zucchini and Goat Cheese Pizza

Friday, April 12, 2013

Alaska: Baked Salmon with Lemon and Dill

Bishop's Beach, Homer
We spent the last ten days of March roaming around Alaska.  We flew into Anchorage 8 hours late after missing our flight out of Denver the night before, and headed south towards the Resurrection Pass Trail.  After a hut-trip-gone-awry with too much snow and moonlight skiing, we crashed in the town of Kenai.  We spent the next few days cross country skiing and exploring the beautiful Kenai Peninsula, especially Homer where our friends Katie and Grant live.  Homer has amazing food.  We gorged on Seafood at the Mermaid Cafe, ate delicious baked goods at Two Sisters Bakery, and sampled local beer and wine (we would recommend the beer... Alaska should maybe leave the wine to warmer climes).

We also spent a couple nights in where we cooked wild crab and baked local salmon.  I grew up with salmon a weekly staple.  My mom barbecued it, baked it, broiled it, poached it, and served it smoked.  The most valuable lesson I learned from her cooking was that you should never over season a good piece of fish, or you will ruin it.  The below recipe is tried and true.  I have made it at least twice a month for many years, and my mom made it many years before me.

Baked Salmon with Lemon and Dill

  • 1 salmon fillet (I usually buy 3/4 pound for 2 people)
  • 2-3 sprigs fresh dill
  • 1 lemon
  • 3-4 tablespoons butter
  • salt and pepper to taste
  1. Pre-heat oven to 350.
  2. Place the fillet in a large baking dish taking care to avoid the flesh touching the edges of the pan.
  3. Cut the butter into small pieces and divide evenly over the fish.
  4. Coarsely chop the dill and spread over the fish.
  5. Thinly slice the lemon and place on top.
  6. Grind some pepper on top and season with a very small amount of salt.
  7. Cover with foil or a baking sheet and bake for 10 minutes.
  8. Uncover and bake for another 5-10 minutes (depending on thickness) until you can see white fat emerging from the flesh, and when the flesh is divided with a fork the very middle is still slightly dark.
We spent the rest of our time in Girdwood, Anchorage, and Talkeetna skiing and dog sledding.  We ate wonderful pub-style seafood at F Street Station in Anchorage and enjoyed excellent beer at the Denali Brewing Company in Talkeetna.

Homer Marina

View of Iliamna Volcano, Kenai Peninsula
Lake Ski, Soldotna
Diamond Beach

Moose in Homer
Homer Overlook
Night Drive: between Homer and Girdwood
Turnagen Arm

Talkeetna, AK
Girdwood, AK