Moving to Aspen, and Sweet Potato, Eggplant and Black Bean Tacos

Skiing Snowmass with 14 inches of new snow

We officially live in Aspen, in a lovely little carriage house just off main street.  I am finishing my physical therapy education at the Aspen Club Sports Medicine clinic, and Steven is working at a hotel in Snowmass.  We feel very lucky to be spending the winter here, doing what we love: skiing.  Along with the move came a new kitchen.  Our cooking space has gone from small to smaller, but we are slowly getting adjusted.  Today's recipe started as a way to use eggplant and black beans in the same dish.  It ended up being a very filling and tasty meal.

Sweet Potato, Eggplant and Black Bean Tacos
Serves 4 hungry humans

• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1 teaspoon honey
• 1/2 teaspoon salt, divided
• 1 small eggplant, peeled and diced into 1/2 inch pieces
• 1 small-medium sweet potato (I used a garnet yam), peeled and diced into 1/2 inch pieces
• 1 tablespoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1 15 oz can black beans
• Corn tortillas
• 1/2 cup chopped cilantro
• 1/2 avocado, diced
• Chopped lettuce 

1. Heat oil over medium heat in large fry pan and add onion.  Cook until translucent, then reduce heat to medium low and add honey and pinch of salt.  Continue cooking until onion caramelizes, about 5 minutes.  Add garlic, and cook until fragrant.  
2. Add sweet potatoes and eggplant, and return heat to medium.  Sprinkle with cumin, paprika, black pepper and remaining salt.  Cook, stirring frequently until potatoes and eggplant are both soft, about 15 minutes. 
3. In a small saucepan heat beans over low heat in their juices.
4. Remove the sweet potato mixture from the heat, and stir in lemon juice.  
5. Strain the beans and stir into the mix.
6. Serve in warmed corn tortillas topped with cilantro, avocado and lettuce.  

Salsa Fresca: My Favorite "Apres-Ski"

Salsa.  The word itself simply means sauce.  However, the word has a unique meaning for each of us.  Often, it is nostalgic of fond memories or specific times.  There are many types of Mexican "Salsas:" red, green, mole, pico de gallo, and many more.  Sunday night, after a lovely day on the mountain, my desire was just for good 'ol chips and salsa.  To me this is a tomato-based, fresh salsa with medium heat.  A classic afternoon, after-ski, snack.

This recipe was made up by perusing the grocery store for "salsa ingredients," and then throwing things sporadically into the food processor until it tasted good.  That being said, it is fresh, tasty and rivals most store bought brands.

A couple notes:
1. This salsa is best if left to sit 12-24 hours for the flavors to combine.  I was much too hungry for this.
2. If you are not a fan of spicy foods, scoop the seeds out of your jalapeno.
3. Always start with less jalapeno than you think you will like.

Salsa Fresca

• 2 medium garlic cloves
• 1 medium size jalapeno pepper, sliced in half lengthwise
• 1/2 teaspoon olive oil
• 1 cup cilantro, coarsely chopped
• 1/2 medium yellow onion, roughly diced
• 4 tomatoes (I used the on the vine type), roughly diced
• Juice of 1 lime
• 1/4 teaspoon lime zest
• 1 teaspoon sugar
• Salt to taste

1. Preheat oven to 400.
2. Line a small baking sheet with foil, and place the jalapeno on it cut side down as well as the peeled garlic cloves.  Drizzle with olive oil and place in oven for 10 minutes, or until pepper starts to blister and darken and garlic begins to slightly brown.
3. Combine onions, tomatoes, cilantro, lime juice and zest in food processor and pulse until combined and finely diced.
4. Add sugar, garlic and 1/2 of jalapeno and pulse until all ingredients are combined and chopped to desired consistency.  Taste, and add more jalapeno and salt to taste.
5. Serve with your favorite chips, on tacos, or any other number of ways.

Ringing in 2012 with Warm Chickpea and Avocado Salad

Happy New Year!  2011 was a memorable and fantastic year around here.  On February 26, 2011 we took our relationship to a new level, engagement.  Then, on August 27, 2011 we became husband and wife.  We also took a lovely trip to Turkey with Matt and Mackenzie, went to Hawaii for our honeymoon and to celebrate the wedding of Jeff and Jenn, spent some wonderful days in the Pacific Northwest and took many trips to the Rockies.  I also had my final class of graduate school in September, and spent the fall at the Anchor Center for Blind Children as an intern.  All in all, a pretty darn good year.

www.gallerypj.com

Made in Hawaii: Fresh Fish Tacos

However, to ring in 2012 (and begin our slow detox), we started off the year with one of my all time favorite recipes: warm chickpea and avocado salad.  Paired with stuffed acorn squash, sauteed chanterelle mushrooms and green salad, this was a healthful and delicious New Years Day meal.  Perfect for those with or without diet resolutions.

Warm Chickpea and Avocado Salad

Adapted from Cheap, Healthy, Good

• 4 teaspoons olive oil, divided
• 1 large yellow onion, chopped
• 1 can chickpeas, drained and rinsed
• 2 avocado, diced
• A couple handfuls of cilantro, chopped (about ¾ cup chopped)
• Juice of one lime
• 1/2 teaspoon salt, divided
• 1 1/2 teaspoons cumin
• 1 teaspoon hot paprika, or 3/4 teaspoon paprika, 1/4 teaspoon chili powder
• Black pepper, to taste

1. Heat 2 teaspoons oil in a large sautee pan over medium heat. Add onions and 1/4 teaspoon salt. Stir and cook slowly for 20-25 minutes, until onions are just about done to your liking. (You can go slowly and caramelize them, or turn up the heat and go faster for crispier onions, however you like.)


2. When the onions are just about done, stir in chickpeas. Add cumin, paprika, a few grinds of black pepper. (Add the spices gradually, and taste as you go.) Add 1-2 teaspoons more oil as needed – you don't want this dry – and more salt, to taste. Cook until chickpeas are soft and creamy, 10-15 minutes. Adjust seasonings as needed. Stir in lime juice scraping the pan to deglaze and therefore preserve your wonderful flavors.


3. Turn off heat and stir in avocado and cilantro.


4. Serve as-is, or over rice or in tortillas. Crumbled queso blanco makes a lovely addition.

Homemade Gifts: Cranberry Orange Bark with Almonds

Gifts from the kitchen are delightful.  They are appreciated by many and filled with love and patience.  Most of my homespun gifts must wait until I return to Washington, since traveling with fragile edibles is not worth the level of stress. I decided last weekend that peppermint bark would not be too much of a travel undertaking, since it is supposed to be broken! Perfect.  So I picked up some good chocolate and made a batch of peppermint bark that rivals Williams-Sonoma.  Then I was really inspired, and got a bit inventive.  The true gem turned out to be the Cranberry Orange Bark with Almonds.  The key to this candy is to use good quality dark or semisweet chocolate.  Here are the recipes for both types:

Cranberry Orange Bark with Almonds

• 12 ounces high quality dark or semisweet chocolate, coarsely chopped
• 1 teaspoon orange essence
• 1/2 cup raw almonds, coarsely chopped
• 1/2 cup dried cranberries, coarsely chopped

1. Melt chocolate in a double boiler, until liquid*

2. Stir in orange essence until oil combines with chocolate (~1minute)

3. Pour chocolate onto baking sheet lined with silicone mat or waxed paper

4. Sprinkle almonds and cranberries evenly over the surface, and lightly press into chocolate with palms

5. Place in refrigerator until very firm, at least 1 hour

6. Break into various sized pieces and package for gifts or enjoy with friends

Peppermint Bark

• 6 ounces high quality dark or semisweet chocolate, coarsely chopped
• 6 ounces high quality white chocolate, coarsely chopped
• 4 candy canes

1. Unwrap candy canes and place in freezer bag, wrap the bag with a towel, and hit with a rolling pin or heavy pan until broken into small pieces.

2. Melt dark chocolate in double boiler*

3. Pour chocolate onto baking sheet lined with silicone mat or waxed paper, and place in refrigerator for 1 hour

4. Melt white chocolate in double boiler*

5. Gently spread on top of dark chocolate, you will likely get a little marbling (just embrace it)

6. Sprinkle peppermint pieces onto white chocolate and gently press in with palms

7. Return to refrigerator for at least 1 hour

8. Break into various sized pieces and package for gifts or enjoy with friends

*To make a double boiler: find a heatproof bowl that will sit atop one of your saucepans.  Pour 1 1/2 inches of water in the bottom of the saucepan and bring to a boil, then reduce to a simmer.  Place bowl on top, ensuring that the bottom does not touch the water.  

Five Gifts for Food Lovers

Oh December.  I love this month so much, but yet I always seem to become uncontrollably stressed out.  Today marks two weeks until Christmas, and I am amazingly about halfway through my Christmas shopping. This might be a record.  Starting early has allowed me some creativity and increased thoughtfulness with my gift finding strategies. Some of the best gifts for a food lover are those that will live in the kitchen for a lifetime, and will better as they age.  Here are some ideas for unique gifts:

The Artist: Block Prints from Rigel Stuhmiller's Etsy Shop.  I actually ordered this calender or my mom's birthday in November, and she loved it.  He also has lovely prints and notecards, many with a food-oriented theme.

The Feminine: Anthropologie aprons are delightful gifts. They are flirty, fun and functional.  This is my personal favorite.

The Rustic: Handmade, recycled kitchen signage "savor" "eat" or "cook" are some good options.  Keep in mind your loved ones' kitchen spaces to make sure the sign will fit.


The Practical: Stoneware never goes out of style, cooks beautifully, and looks fantastic in any kitchen.  This oval enameled dish would make a great addition to many cooks' tools.



The Splurge: The beloved Kitchen Aid Stand Mixer; a must have for many cooks, especially those who are passionate about baking.  Not only are they useful, they are beautiful too, and can add a splash of color to any countertop.  In our tiny studio kitchen, I despise appliances that live on the counter.  The only exception is my stand mixer.

Favorite Restaurant Inspiration: Lemon Goat Cheese Souffles

This is evidence that I am no longer in class: I have time to cook and post to the blog!  Last night I themed dinner around French cooking, and dug out this recipe that I created over the summer.  I considered waiting to post it, but decided it was too good to keep to myself.

A couple years ago we stumbled upon The Village Cork.  This quaint, French-inspired wine bistro has it all: atmosphere, genuine staff, and superb food. Chef Samir Mohammad is central to the restaurant, figuratively and literally.  His entire kitchen is located behind the wrap-around bar that divides the two small dining rooms, making the bar seats best in the house.  Watching him work is captivating, and I always learn something new while I am enjoying his locally grown and unique dishes.  

Recently, the chef presented a lemony Chevre souffle as part of a vegetarian trio.  It was so good, I was determined to replicate it to the best of my ability.  While my version is not quite as good as the chef's, it is still delightful, and fairly easy.  Getting a full rise is tricky, and mine could still use a little more height.  While these are not that healthy, they are not that unhealthy either and provide a lovely treat as a starter, or make more for a main dish.  

Some souffle tips and tricks:

1. Allow eggs to come to room temperature
2. After buttering the dishes, return to refrigerator while you cook 
3. Do not open the oven during the first 3/4 of the baking time
4. Do not over-whip your egg whites, they will not be able to rise in the oven
5. Pre-measure all of your ingredients, you will not have time to do this while you are cooking
6. Have everyone seated, as the souffles will immediately begin to fall when they come out of the oven

Lemon Goat Cheese Souffles
Makes 6 1 cup Ramekins 

• 4 tablespoons (1/2 stick) butter, room temperature
• 3/4 cup (about) dry breadcrumbs
• 2 tablespoons all purpose flour
• 2/3 cup milk
• 5 ounces soft fresh goat cheese (such as Montrachet), very coarsely crumbled
• Zest of 1 lemon
• 1 tablespoon lemon juice (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large egg yolks
• 4 large egg whites
• 1/4 teaspoon cream of tarter

1. Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 1 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside, preferably in the refrigerator.
2. Melt remaining 3 tablespoons butter in heavy large saucepan over medium-low heat.
3. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk.
4. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth.
5. Mix in zest, salt and pepper. For a more intense lemon flavor, add 1 tablespoon lemon juice.
6. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
7. Place egg whites in bowl of stand mixer and beat until foamy.  Add cream of tarter and continue to beat until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese.
8. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes.
9. Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. 

Bread That Almost Makes Itself: No Knead Bread

Happy Friday everyone! The holiday season is rapidly approaching.  Christmas lights are strung, ornaments are out for sale, snow is falling here in Denver, and Thanksgiving is a mere two weeks away.  Today happens to be another holiday: Veteran's Day.  I have a lovely late start today, and I am thankful for the causal scheduling error.  While downloading food pictures from the past couple weeks, I am struggling to decide which recipe to post.

I recently discovered the wonderful invention of Jim Lahey two years ago: no knead bread.  However, there seem to be endless modified versions floating around cyber space.  The original recipe calls for 14-20 hours of rise time.  My patience is much too short for that.  I found a recipe derived by Mark Bittman, columnist for the New York Times that called for only 4 1/2 hours of rise time.  I have changed it a bit to use part whole grain flour, and that addition required an additional rise time.  The bread is a dense, hearty, country-style loaf that pairs perfectly with soups, stews and pastas.  It is a bit small for sandwich bread, but I have used it alright. 

Speedy No Knead Bread

• 1 packet (1/4 ounce) instant yeast
• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 1/2 cups water
• Olive oil as needed

1. Combine flour, yeast and salt in a large bowl. Add water and stir until blended, dough should be "shaggy."
2. Cover bowl with plastic wrap or bread towel and let rise at warm room temperature (70 degrees or more) for about 5 hours.
3. Lightly oil a work surface and gently roll dough out of bowl onto it, fold the dough over one or two times, cover with plastic wrap or towel again and allow to rise for an additional 45 minutes.
4. At least 30 minutes before baking, put a dutch oven or one of these alternatives in the oven and let it heat to 450 degrees.
5. Slide your hand under the dough and transfer to dutch oven.  Bake covered for 30 minutes, then uncovered for about 15 more minutes or until crust is browned.
6. Transfer to cooling rack and cool at least 30 minutes before slicing and enjoy!