Sparrows & Spatulas

hiking mondays: castlewood canyon state park

2013-05-16T11:23:00.000-04:00

There's just something about tradition- those long established customs that are passed down from generation to generation. We've got a few great traditions in my family, most of them revolving around holidays, food and going to the mountains. As a kid, my brother and I looked forward to our annual summer pilgrimage out of the sweltering city. We would head to the Catskill mountains where we spent the summer in a little Swiss chalet, near a crystal clear lake, surrounded by trees. It was bucolic and very Rockwellian. My parents weren't into hiking, but we did go swimming in the lake, learned to fish and had BBQs a regular basis-- so there was a lot of time spent outdoors.
Now we don't have a summer cabin in the Rocky mountains (at least not yet, so here's to hoping!), but we've started our own springtime-summertime tradition; namely family hikes around the Denver-metro area.
My husband's jobs doesn't exactly have many perks, but there's one thing about his job that's great-- he's allowed to work a concentrated work week (four- 10 hour days) and that means he's got Mondays off. And on that day, we all go hiking.

In the past month we've hiked trails in Red Rocks, Roxborough State Park, Eldorado Canyon and Dinosaur Ridge. This week we decided to push ourselves and do a 3 mile hike with the boys in Castlewood Canyon. It's part of the state park system (get the pass if you think you'll be using the state parks a lot this summer) and I can't believe it was under my radar for this long! Castlewood Canyon is gorgeous.

The main gate is only 50 minutes away from our home in Denver, so it's the perfect day trip. There are paved trails that hug the canyon rim, but dirt trails take you into the canyon. There are bridges to cross and magnificent views of a running river, which is flanked by enormous boulders, pine trees and wild flowers. Did I mention that we also saw tons of turkey vultures flying around the canyon?!
At the very end of the hike we were rewarded with spectacular views of the Colorado Rockies. It was just one of those days that made me think, "I can't believe I get to live here!"
And this is definitely one of my favorite new family traditions (which I hope will be passed on from generation to generation)...

Our trail: A to K to L.

Duration: About 2 1/2 hours.

The boys: Loved the water, skipping rocks, and crossing bridges.

springtime baseball and roasted broccoli & fennel salad with pickled onion vinaigrette

2013-05-14T13:06:00.002-04:00

After a few late season snowstorms, spring has (finally) arrived in Denver. Outdoor festivals are popping up all over the city, patio-dining is in full-swing and our garden is starting to take off (I know, right, we have a garden!). And if all that isn't springy enough, baseball season has begun in earnest.
I had never been to Coors Field and I really wanted to check it out. We also thought it was time to take Otis and Theo to their first baseball game, so my husband got on Stubhub and purchased four $6 tickets (how great is that?!). Then we made our way over to the stadium to watch our hometown team (the NY Yankees) play our adopted city's team (the Colorado Rockies). I was feeling conflicted, and I wasn't sure which team to root for...

My mom grew up on the Grand Concourse, just a few blocks away from Yankee stadium. My maternal grandfather was also a Yankee fan, as was my Bronx-born father, my Bronx-born husband and my Manhattan-born father-in-law (who has rooted for the Yankees ever since San Francisco stole the the NY Giants back in 1957 ). And then there's me. I'm a from a little oasis in NYC, in the borough of The Bronx, called Riverdale. So you could say that there's some history when it comes to this Yankee stuff.
But a weird thing happened at the game last week; I began to see Yankee baseball as harbinger for our life's new path. Many of the Yankees I had cheered on from the bleachers were on the disabled list or retiring from the sport altogether. And that's when it hit me. Maybe it's time for a new team and some new traditions-- or at the very least, Otis and Theo should be encouraged to cheer on their (new) hometown team, who on that night, beat the Yankees 2-0.

We've been eating a lot of our meals outdoors this week, and it's truly wonderful. In desperate need of more side dishes, I scoured my newly-borrowed-from-the-Denver-Public-Library cookbook for some ideas. I started off with this one for Roasted Broccoli and Fennel Salad with Picked Onion Vinaigrette. It was nutty and tangy and just plain delicious! The side dish went fast...
Roasted Broccoli & Fennel Salad with Pickled Onion Vinaigrette (From Family Table Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, forward by Danny Meyers)
For the vinaigrette
1/4 cup extra-virgin olive oil
Juice of 2 lemons (about 1/3 cup)
1/4 cup red wine vinegar
1 1/2 teaspoons sherry vinegar
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
3/4 cup finely chopped red onion

Ingredients
2 heads of broccoli (1 1/2-2 pounds total), cut into bite-sized florets, stems trimmed and thinly sliced
3 tablespoons of olive oil
1 fennel bulb, trimmed, cored, and cut crosswise into 1/4-inch-thick slices (I cut smaller slices)
Kosher salt and freshly ground black pepper
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh Italian parsley

Preparation
Preheat the oven to 375 degrees.
To Make the Vinaigrette: Whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper in a small bowl. Add the onion and whisk well. Set aside.

In a small bowl, toss the broccoli with 2 tablespoons of the oil. Put the fennel in another small bowl and toss with the remaining 1 tablespoon of oil. Season both with salt and pepper and spread on to separate baking sheets. Roast the broccoli until lightly browned and tender, 15 to 20 minutes. Roast the fennel until tender, 20 to 25 minutes. Remove from the oven.

Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette. Serve warm or at room temperature.
Enjoy!

beet gnocchi with walnut-sage butter (and a few other thoughts)

2013-05-10T12:10:00.000-04:00

Last night I poured myself a big glass of red wine, put my feet up on our new ottoman, and wrapped myself in a blanket that my great-grandmother crocheted about 60 years ago. The boys were sleeping and I was ready to catch up on GIRLS. I was up to the 3rd episode of season 2, "Bad Friend," also know as the rave episode.
It took me back about a decade. For there was a time, when on occasion, I would wear clothes that were a bit too transparent, dance at random warehouse parties, and surround myself with fabulous gay men (that, thankfully, hasn't changed as much as the other stuff). A day later my friend Richard sent me an email reading:

Just plugged into this show.

Lena Dunham (Hannah) is like you personified.

Only younger (sorry).

And that's the funny thing about age- you know it's happening, but you're also sort of thinking no one notices (until an email points it out). I've spotted a few little lines (they give me character!) and I've been "managing" a few sprouting grays (they're like highlights!). But for the most part, the 37 year old me feels about 24/25 - give or take. Well, with more confidence, stable finances, a house and two kids. Right, and reading glasses. Gah! But I still don't really get it. Like, the other day. I went to a bar with some friends and I was carded at the door. Feeling flattered, I immediately said, "Why thank you!" I might have even been blushing. But the doorman dryly replied, "It's policy. We card everyone who comes through the door." Oh yeah, right...sure, that makes sense.
Anyway, I'm trying to embrace the changes (gracefully). Not that there's anything I can really do about the passage of time anyway. There's no way of slowing it down, so best to just enjoy the ride. I've embarked on a new career path (which is completely unrelated to law, hooray!) and I've got a busy life that requires juggling motherhood with my own personal interests. In my down time though, I really do like watching GIRLS...even if it makes me aware that I am (in fact) a little bit older. And on that note, I'm thinking of dying my hair red.
Speaking of red (I'm grasping for a connection here), I throughly enjoyed this beet recipe.

Notes on the beets: They were sweet and earthy and I would make them again. I made the entire dough recipe, but I used only half of it for dinner and then stored the other half in the freezer (which should be used within a month). My only adaptation was with the butter- I used less than the recipe called for. I topped the beets with some sage, walnuts, butter sauce (not too much) and a dollop of fresh ricotta. Oh, and when I make this again I'll cut the gnocchi into smaller pieces. Enjoy!

Beet Gnocchi with Walnut-Sage Butter (Adapted ever-so slightly from Food & Wine Magazine)

These intense beet gnocchi are eaten in northwestern Italy. They are sweet and earthy and so delicious, they barely need a sauce. When the beet greens are fresh enough, you can add them to the walnut-sage butter.

+ See notes above.

Ingredients
2 pounds medium beets, scrubbed
Extra-virgin olive oil, for brushing
Kosher salt
Freshly ground pepper
1 cup fresh ricotta (8 ounces)
1 large egg, lightly beaten
Pinch of nutmeg, preferably freshly grated
3/4 cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
3 cups all-purpose flour, plus more for dusting
1/2 cup coarsely chopped walnuts
1 1/2 sticks unsalted butter, cubed (I used less, about 1 stick for the entire recipe.)
16 small sage leaves
1 tablespoon fresh lemon juice

Optional: fresh ricotta for topping, lightly sauteed beet greens for topping.
Preparation
Preheat the oven to 375º. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.
Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the 3/4 cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.

MAKE AHEAD
The gnocchi can be prepared through Step 5 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.
SUGGESTED PAIRING
Walnuts can taste quite bitter when paired with a tannic red wine, so pour a full-bodied white with this dish instead, like an Arneis or a white Burgundy.

+++

...more beet recipes...

beet carpaccio

casunsiei (beet ravioli with butter and poppy seeds)

beet and pomegranate salad (scroll down to the bottom of the raspberry picking post)

In Instagram, Restaurant Inspiration: Uncle and Chilled Tofu

2013-04-30T19:03:00.001-04:00

Last week I read a post on Brooklyn Supper that had me reminiscing about our final days in New York and our first days in Colorado (which, I can't believe, is now almost two years ago).

When we moved out here, I left a large circle of friends and family back east. I knew a few people in Denver, but I didn't know anyone really well. I decided to do the only thing one can do in such a situation: I hit the ground running. I explored almost every neighborhood in the city and I talked to everyone in sight (I've been described as loquacious, which I think is a nice way of saying, she talks a lot). I figured it was a numbers game; if I chatted with at least 25 people per week, at some point, I would click with someone. So I went to children's reading classes at the public library and picnicked at every playground and park in the Denver. And now some of the people that I met in those early days are some of my closest friends in Colorado.

Hold-out, selfie, ladies night

Tina was one of the first people I met when we got to town. I can't remember how our first interaction actually materialized, but I feel like it had something to do with my now-defunct WNYC tote bag (yes, I was the sucker who donated during the pledge drive) and a food-related conversation I had with her husband. Within about 5 minutes we realized that we had lived only a few blocks away from each other in Brooklyn, and we had a lot in common. It was also pretty convenient that we had children the same age.

For more than a year we had weekly play dates, sometimes meeting up more than once for a museum outing or a hike. But now that we've both taken on a few work-related projects, there isn't as much free time. And since my eldest son is in part-time pre-school, and her daughter is in a full-time program, we don't see each other as much as we used to.

Sad, yes, but that's why there's ladies night! (Holla.) I used to feel guilty about going out, but now I realize that those adult-only interactions make me a better mother, a better me and a better friend. I can concentrate on the conversation we're having without looking over my shoulder to see where my kids are or what they are up to. And to be honest, sometimes I just need a break.

So we went to Uncle, and ate, drank and caught up. It was great.

Uncle, which is in the Highlands section of Denver, takes inspiration from Momofuku and puts out one fabulous plate after the other. We started off with the chilled tofu (served with ginger, scallion, soy vinaigrette and wakame) and fried green tomato steamed buns. Then I got a giant bowl of udon with mushrooms, which hit the spot. I'm a huge fan of finishing off my meal with something sweet, so we ordered the Monkey Bread, served with gelato, pretzels and potato chips...can you say, heaven!

Inspired by the very simple preparation of the chilled tofu, I decided to make this recipe (below) from Fifteen Spatulas (no relation). The dish wasn't exactly like the one I had at Uncle, but it made for a really nice meal, and it only took a few minutes to put together. I adapted the recipe by adding a little bit of grated ginger to the sauce, but that was pretty much it.
Enjoy!

Chilled Tofu with Scallions and Soy Sauce (Adapted ever-so-slightly from Fifteen Spatulas, printed with permission)

** Note: Uncle uses silken tofu in their dish. I think that's what I'm going to use when I make this again. For this recipe, I used soft block tofu.

Yield: 2 servings
Ingredients:
14 oz block of soft or medium tofu (don't use firm)-- or try silken.
2 scallions, sliced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds
1/2 tbsp rice vinegar
1/2 tbsp sriracha

Optional: I added 1/2 teaspoon of freshly grated ginger
Preparation:
To make the sauce, whisk the scallions, soy sauce, sesame oil, sesame seeds, rice vinegar, sriracha, and ginger together in a small bowl. Then taste the dressing to see if you need to add or adjust any ingredients to suit your taste level.
Slice the tofu into squares or small rectangles, soak them in the dressing and then chill them in the fridge for an hour or so. This will allow all the flavors to meld together and get the tofu chilled. Enjoy!

hiking mondays: roxborough state park (in instagram)

2013-04-22T18:18:00.001-04:00

Roxborough State Park is about 45 minutes away from our home in Denver, Colorado. This wide-open space has spectacular rock formations and magnificent topography-- the result of the eastern plains meeting the Rocky Mountains.
Every time we visit the park we start off with a picnic, then we spend a few hours hiking. After about an hour or so, Theodore usually falls asleep. He puts down his "hiking bucket" (a giant plastic pumpkin leftover from Halloween), requests to be held ("hold you" instead of "hold me") and then drifts off for a bit. While Theo is resting, Otis keeps his eyes on the path. He likes to make sure no one steps on rattlesnakes, which we have yet to encounter, but it's always good to have a look-out man!
So far we've walked the South Rim Trail (we go about 1 mile before turning around) and the Fountain Valley Trail (a 2.2 mile loop). Both of the hikes are gorgeous.
With its wildlife, beautiful environment and unique habitat, we thought Roxborough State Park was the perfect place to spend Earth Day weekend.
Happy Earth Day, 2013...
xo,
Batya

(Instagram, iPhone4S.)

Home Sweet Home (with Giada's Almond Citrus Olive Oil Cake)

2013-04-12T19:37:00.001-04:00

If I've done my math correctly, I sold my home in New Orleans about 2,892 days ago. Since then, and for the better part of a decade, we hopped from place to place. At last count, Omar (our trusty Rottweiler) had lived in 8 places and Otis has had 4 addresses since his birth...and he's only 3 1/2. Nomads, vagabonds, drifters. No, we were renters. Not that there's anything wrong with that. But I longed for a place to call my own, a place where I could plant perennials and actually see them bloom the following year. A place where I could put up shelves, frames and anchor a mirror. I wanted a home.

When my 6-year stint in New Orleans came to an end, I moved back to my parent's home in the Riverdale section of New York City. After two months of sleeping in my childhood bed, my then-boyfriend (now-husband) and I moved to Carroll Street in Park Slope, Brooklyn. The apartment was fine, despite being a bit run down. It was well-lit and spacious by New York standards (just under 600 square feet). But then construction started on the lot next door and it was time to move. No one likes waking up to what feels like a seismic occurrence and our walls began to crack. Omar was also a nervous wreck...or was that me?

Next we rented an apartment in a turn-of-the-century Brownstone. That's where Otis spent his first year of life. We lived in Prospect Heights on a beautiful tree-lined street that was quintessential Brooklyn. But we were outgrowing the space, Omar could no longer take the stairs, and then I found out I was pregnant with Theodore. On the move again.

Our fourth space was a remodeled apartment that was about 625 square feet. Cramped yes, but it felt clean and relatively safe. Then the beeping started. Unfortunately we signed a lease for an apartment directly across from a bread factory that operated around the clock, yes 24-hours. There were beeps and honks from machinery of all sorts, fork-lifts, 18-wheelers, garbage trucks at 2 a.m.-- nothing but noise and pollution. It was a total disaster. And that's what tipped the scales for us: we'd had enough and we moved west...to Colorado.

With Otis, Theo (who was 6 weeks old at the time), and Omar, we rented a lovely, albeit quirky, home in the Highlands section of Denver. Unfortunately for us, after a year of renting, it went on the market and sold within a few days. The home was slated for demolition, so we got a 6 month rental on the edge of Denver's city line. It was a generic townhouse that could have been in anywhere-U.S.A and there was no walkability to speak of, but it served its purpose.

Then it was time to take the plunge; it was time to do some serious house hunting.

Have you ever read 'The Hunt' in the Real Estate section of The New York Times? It was kind of like that.

No. 1: A beautiful, old Victorian in Congress Park, a neighborhood we were pretty much set on living in. But after an investigation turned up liens and judgements against the property, we walked.

No. 2: A bid was submitted on a 1920s stunner in Park Hill, but systemic foundation issues surfaced after our structural engineer did the inspection. We wanted it fixed one way, but the sellers weren't interested. Our inspection objections were rejected, so that house was done. Back to Congress Park.

No. 3: Our home! We fell in love with an old, historic home built in 1895, the year Grover Cleveland was President. We closed in March...

Writing this post means that we're settled, that we're anchored, that we've bought a home. I have a long-standing tradition of bringing olive oil cakes to house warming parties, and here I am making an olive oil cake for our family...in our very own house. It's been a long, long (long) road.

Happy baking!

xo
Batya

Giada's Almond Citrus Olive Oil Cake (Adapted slightly from this recipe)
Ingredients
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder (to compensate for altitude I added 1 3/4 teaspoons)
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk, plus 1 tablespoon for altitude
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, finely chopped (original recipe suggests coarsley crumbled)
Powdered sugar, for sifting

Citrus Compote:
2 tablespoons grated orange peel
3/4-1 teaspoon orange blossom water, optional though I'd use it.
3 oranges, segmented
2 pink grapefruits, segmented

Directions
To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

You can cut the cake into wedges and spoon the citrus compote alongside or place the compote on top and slice.

On 'Happy' and Heidi's Simple Fire Roasted Tomato Soup (which makes me happy)

2013-04-07T16:59:00.000-04:00

Most our boxes have been unpacked and we are settling into our new home. I'm getting back to doing what I like to do once my boys are asleep for the night; namely, watching documentary films. My friend Kelly put me on to a film called, simply enough, Happy. And since I'm always interested in happiness, I decided to check it out.
Happy is not one of those documentaries that moves you to tears (like The Cove or Waiting for Superman-- both of which had me writing lots of letters to important people well into the wee hours of the night), but it made some interesting points and I found moments of the film to be quite inspirational (special appearance by the Dalai Lama included).
The film-makers interviewed people from 14 different countries and looked at their lifestyles and their overall happiness. (The United States ranks 23rd in overall happiness when compared to all other countries.Ugh.)

About 50% of a person's happiness is pre-determined by genetics, also called the "genetic set-point". A shockingly low 10% comes from circumstances which include income, occupation, gender, age, personal experiences-- things like that. Which leaves a whopping 40% of a person's happiness in their own hands, meaning that they can decided to do things that make them feel fulfilled and happy.
The film opens with a man from Kolkata who makes his living as a rickshaw driver. His hands are calloused, his feet don't look too great, and he has to muck around town during monsoon season. But the man doesn't mind; he is content and seems to be genuinely happy. A large part his happiness is derived from the love he receives from his family and his community. He feels like he has everything he needs in his life to be fulfilled.

Then there's a woman from Denmark who moves into a co-housing community following the dissolution of her marriage. Chores are shared, as is child rearing. The community gives her strength and assistance.
The film-makers interviewed people from all walks of life but the common thread throughout all of their stories was the same: family, compassion, giving and community have a tremendous impact on happiness.
I couldn't help think about some of the people I met with when I was at Big Law doing contract work. Here were these associates, at the top of their profession, with excellent credential and financial success. Yet most of them seemed stressed out and pretty unhappy, dare I say depressed (at least that was my perception). How could the rickshaw driver who lived with his family in a worn-down hut appear to be so much happier than the lawyers I worked with on Wall Street? The film-makers suggest that the hedonic treadmill might have something to do with it.
Happy looks at an alarming trend among young Japanese men in Tokyo who are literally working themselves to death (karoshi), never taking a break until they collapsed from stress and exhaustion (usually in the form of a deadly heart attack). But in Osaka, where people enjoy a much more relaxed lifestyle, there are more centenarians on the island than anywhere else on Earth. The elderly engage with one another on a regular basis and there's an extremely tight-knit community-- both of which seem to cultivate long, healthy and happy lives.
Another interesting point that was made in the film is that excessive amounts of money can't buy happiness. Money does increase happiness when it raises an individual out of poverty (or homelessness). But people who can afford their basic necessities (housing, running water, education, health care, transportation etc.)with a bit leftover, are (reportedly) just as happy as people who earned 20 times more. At least that's the conclusion this film makes.
I've been thinking a lot about happiness recently, so I enjoyed some of the points made in Happy. It was a good way to spend an hour or so and it gave me some 'food for thought.'
Speaking of food, here's a really simple soup I made last week. You can add coconut milk or brown rice, though I went with whole wheat couscous and a poached egg. Just add what will make you...um, happy.
xo
::For more on happiness, here's a link to PBS This Emotional Life.

Simple Fire Roasted Tomato Soup
Adapted ever-so-slightly from Heidi Swanson's 101 Cookbooks, Adapted from Melissa Clark's Cook This Now.
{Try to use cans that use BPA-free liners.}
Prep time: 5 min - Cook time: 25 min
Serves 4
Ingredients
2-3 tablespoons unsalted butter, olive oil, or coconut oil
1 medium yellow onions, thinly sliced
1/2 teaspoon fine grain sea salt, plus more to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon chile flakes
1 (28-ounce) cans fire roasted tomatoes (pref. fire-roasted)
Optional: 1/2 of a 14-ounce can coconut milk
Optional: cup of whole wheat couscous or brown rice
Optional: toasted slivered almonds
Optional: poached egg (I fill up a pot with water, add a capful of vinegar, let it boil, put the egg in, give the water a swirl after a minute or two-- to get the egg up from the bottom-- and then I use a slotted spoon to remove it from the water.)
Optional: torn parsley, fresh oregano, pan-fried paneer.

Preparation:
In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.

Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 3 cups of water. Simmer for fifteen minutes or so, then puree with an immersion blender until smooth. At this point you can decide if you'd like your soup even a bit thinner - if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.
Add your toppings, couscous or rice, egg and/or herbs.

Baking Nigel Slater's Chocolate Muscovado Banana Cake with My Boys

2013-03-24T18:57:00.000-04:00

About three weeks before Otis was born, I made a list of all the things I thought I would accomplish once I became a full-time mother and left the workforce. I was leaving a job with incredibly demanding hours (a position which typically required 55-60 hours per week and where I was called "part-timer" when I left at 9 p.m.), so I though I would have (oh) so much time on my hands. I mean other than changing dirty diapers, singing ABC and 123 songs, going to early morning reading classes, putting the baby to sleep as many times as he needed, I'd have plenty of time left to spend ruminating on philosophy, reading Ulysses, Anna Karenina and War and Peace, teaching myself how to knit, actually completing the NYT crossword puzzle, and mastering Arabic...right?
Wrong. Though the first few months were relatively smooth (this early period of infancy is like a "fourth trimester" since the baby usually "wakes up" around month 4), I kind of overlooked the fact that I wouldn't really be sleeping at all during this early stage. Nope, not at all.
I looked back at my "Things I Will Do Once the Baby is Born" list and realized that I was totally delusional and unprepared. It turns out that when you are a first-time mother, time really isn't on your side.
But after I got into the swing of motherhood (that took about a year), and I got a handle on our new sleeping routine(s), I was able to carve out a little bit of time to learn about food, how to prepare it and document my forays in the kitchen and our transition to life in Colorado in the form of this blog.
I still find that one of the most challenging parts of motherhood is that you don't really have your own time, and when your interests/needs compete with that of your child(ren), well, that's when the problems start.
I save all my pinning, Facebooking, and blogging for the kids' nap time (or for when they are otherwise entertaining themselves). But when I want to bake and cook, well, I just have them do it with me. This is a case of "everyone wins." I get to try different recipes, photograph food and eat new things; they get to have fun making a mess, writing their names in flour, and eating food that they helped make. Yes, if you want to cook and bake with your kids there are some frustrations, more to clean up, and sometimes a broken dish or two. But you're building memories, spending quality time and baking together.

Since you can never have too many banana bread/cake recipes, here's a new one I tried last week. It's made with muscovado sugar (also called "Barbados sugar"), and like other dark brown sugars, it's basically white sugar with molasses added back in...but this one is darker and stickier than most brown sugars. Muscovado sugar is commonly used in baking recipes and making rum, so I took that as my cue to add a little splash of rum in the batter. If you aren't keen on rum, just omit it.
I saw this great photo on The Kitchn which illustrates how much darker the muscavado sugar is from the commonly used "light" and "dark" sugars. (Image credit: Dana Velden)

Hope you enjoy this banana cake as much as we did. And now, if you'll excuse me, I'm going to start working on my crossword puzzle, while I enjoy a slice of cake and some hot tea (you guessed it, the kids are napping)...
Happy weekend,
xo,
Batya

Chocolate Muscovado Banana Cake (Adapted slightly from Nigel Slater's The Kitchen Diaries II and converted, to the best of my ability, from The Wednesday Chef)
Makes 1 loaf cake
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder (Denverites and other high-altitude bakers, I adjusted the recipe to 1 3/4 teaspoons)
9 tablespoons softened unsalted butter (1 stick, plus 1 tablespoon)
1 1/3 cup, plus 1-2 tablespoons, of muscovado or dark brown sugar
3 to 4 ripe bananas
1 teaspoon vanilla extract
2 large eggs
3.5 ounces of (100 grams) dark chocolate
Optional: Since muscovado sugar pairs really well with rum, I added a splash. Chopped walnuts would work too.
Preparation
1. Heat the oven to 350F. Line a standard-sized loaf pan with parchment paper. Sift the flour and baking powder together in a bowl.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat the eggs into the butter and sugar one at a time until fully incorporated.
3. Peel the bananas and mash them with a fork in a small bowl. When you are done, the bananas should still be slightly lumpy and not entirely puréed. Stir the vanilla extract into the bananas.
4. Chop the chocolate finely and and fold it, along with the bananas, into the butter and sugar mixture. Gently mix the flour and baking powder into the banana batter.
5. Scrape the batter into the loaf pan and bake in the oven for 50 minutes, rotating the pan halfway through, until the cake is browned and a skewer inserted into the center comes out clean.
6. Remove the cake from the oven and let sit on a rack for 15 minutes. Then, using the parchment paper as a sling, remove the cake from the pan and let it cool completely on the rack. When the cake has fully cooled, peel off the paper and use a serrated knife to slice.

Yvette van Boven's Baked Risotto with Cauliflower, Gruyere and Crisp Bread Crumbs

2013-03-19T17:01:00.001-04:00

It's been almost a month since I've posted and lots of things have happened during my little hiatus: one pope resigned and a new pope was appointed (black smoke, white smoke...), Hugo Chavez departed planet Earth, we continue to live in the fastest warming period since the dawn of civilization, and then there's that pesky sequestration. On a personal note, I met Deb Perelman of Smitten Kitchen fame who spoke at the Tattered Cover bookstore here in Denver. And in celebration news, Omar, our beloved Rottweiler, turned 15 years old (which is about 105 in human years, though I've been reassured by Dr. Feldman our veterinarian, that Omar's got the inner workings of a 10 year old canine, so that's good news). Otis began to write words other than his name and little Theo greatly improved his vocabulary, which is now somewhere around (an impressive) 100 words.
Then there was that horrendous stomach virus that came just in time for our closing and subsequent move. But we made it and we're settling in to our first (and likely only) home. My OCD has returned with a vengeance (my new label maker- for all those clear storage bins- is en route) and I'm trying to be hyper-organized in our new space. Oh, and we also entertained our very first house guests. Whew, I'm exhausted just typing this up.
A few days after moving into our new home we got a little snow storm. But in typical Colorado fashion, about 48 hours later, the temperatures climbed above 70 degrees. I quickly realized that spring is fast approaching and winter is almost a distant memory, so I decided to publish this recipe post-haste. It comes from Home Made Winter, a fantastic cookbook that I wish I'd discovered a wee bit earlier in the season. The cookbook is written by Yvette van Boven, the author behind the wildly popular Home Made. In addition to fantastic recipes, Yvette also has awesome illustrations and collages. It's a very appealing cookbook.

I've been cooking my way through Yvette's vegetarian recipes and kicked things off with this baked risotto. I had a few already-open bags of Arborio rice -- which I now feel perfectly comfortable cooking with after a long string of mushy mishaps. I wanted to use some pantry items (i.e. rice) and I'm always in the mood for cauliflower, especially when it's combined with cheese and wine...so the decision was an easy one.
I loved the simplicity of the dish and the stick-to-your-bones feeling from the risotto. And I got to use my cast iron skillet which has been sitting in a cupboard collecting dust (until now).

I hope you enjoy it as much as we did. Just be sure to add a few hefty pinches of salt and pepper.
This is the perfect way to say goodbye to winter!
xo,
Batya

Baked Risotto with Cauliflower, Gruyere & Crisp Bread Crumbs

(Printed with Yvette's permission, from Home Made Winter)

Hardly any work and done in a snap.
Ingredients

1 small head cauliflower, cut into florets

1 tablespoon olive oil

2 small onions, diced

1 clove garlic, sliced

7 ounces Arborio rice

1/2 cup white wine

2 1/4 cups vegetable broth

7 ounces Gruyere, grated

2 or 3 slices dry white bread (I left mine in a paper bag for two days to dry it out.)

I added a few hefty pinches of salt and pepper. Then I tasted it to see if I thought it was enough.
Preparation

Boil cauliflower in water for 10 minutes, until al dente. Drain.

Heat the oven to 350F.

Heat the oil in a cast-iron skillet. Add the onion and sauté for about 5 minutes, add the garlic and cook for 1 minute, then add the rice. Sauté all of this for another 2 minutes or so. Add the wine and then pour in the broth. Bring to a boil. Stir in the cauliflower and cheese. Put a lid on the skillet.

Put the skillet in the oven and bake the risotto for 25 minutes or until all the liquid is absorbed.

Grind the dry bread in a food processor or mince with a knife.

Uncover the skillet about 5 minutes before the risotto is done (Watch out, hot!) and sprinkle the bread crumbs on top.

Bake, uncovered, until browned, then serve.

Molly Moon's "Scout" Mint Ice Cream

2013-02-28T12:49:00.001-05:00

It's been just over a month since my husband got me an ice cream maker for my birthday. Quite frankly I'm surprised the motor hasn't given out (yes, I've been making a lot of ice cream). In addition to the ice cream maker, I also received two terrific cookbooks: Molly Moon' s Homemade Ice Cream and People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn's Coolest Pop Shop. I decided to start with the Molly Moon's book.
I first heard of Molly Moon's about 4 1/2 years ago. I was 6 months pregnant with my first son Otis and we were trying to figure out whether or not we should relocated to Seattle. Our apartment in the Prospect Heights section of Brooklyn was feeling pretty crowded and it was going to seem even smaller once the baby arrived. We were also starting to sour on the city, despite having most of our family and closest friends around. I always loved the Pacific Northwest, so we booked a flight and flew to Seattle to check things out.
Seattle had a lot of things going for it: employment prospects were better for me because I was a member of the Washington Bar. And the overall cost of living, while not cheap, was more affordable than NYC. The food scene (amazing), hiking options (tons), and the politically active citizenry of Seattle made us think it would be a good place to live.
Once we got there we ate and ate and ate. We went to Macrina Bakery for brunch, shopped at the Pikes Place Market, and stumbled upon a cheese festival that happened to be taking place while we were in town. We ate tons of pho, dined at Tilth (oh lord that place is good)and walked around Gasworks Park. We also got tickets to see the Mariners clobber the Red Socks at Safeco field. (I was rooting for the Mariners because I was in their stadium. Of course I'm also a New Yorker and a Yankee fan-- so I don't have much love for the Boston Red Sox!)

We took a little side trip to Vancouver, which was fabulous (more great food and lots of great walks). Upon our return to Seattle we decided to get some ice cream. The spot? Molly Moon's. The line? Around the block. I heard their salted caramel flavor was incredibly popular and worth the wait. It was to-die-for. We got a pint.
Anyway here we are, 5 years later. Lots of things have changed since that trip to Seattle. We are living in Denver, not Seattle, and our family now has 5 happy members (I'm including our trusted Rottweiler in this count). One thing that hasn't changed much is my love of ice cream...especially Molly Moon's.

Salted Caramel was the first recipe I tried. I paired it with a warm Ghirardelli brownie (above) and it was fantastic. Next up was Mexican Chocolate (nice heat from Vietnamese, a.k.a Saigon, Cinnamon) and blood orange sorbet (seasonal and refreshing).

I didn't think it would be right to print every recipe I fell in love with, so I decided to post the Scout Mint because it is, hands-down, my new personal favorite.

I did my happy-dance the minute my husband returned from the grocery store. I could see those boxes through the shopping bag. Know which boxes I mean? Hmmmm? Yes? The little green boxes that are hard to find and sold by Girl Scouts around the nation? Thin mints! Yes, thin mints! THIN MINTS!

People, it's very hard not to fall in love with this one. I hope you enjoy it as much as we did. A special thank you goes out to the awesome people at Molly Moon's who let me publish their recipe.
xo,
Batya

"Scout" Mint Ice Cream (Courtesy of Molly Moon's Homemade Ice Cream, printed with permission)
Makes 1- 1 1/2 Quarts
Ingredients
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Pinch of kosher salt
2 teaspoons peppermint extract
1 1/2 cups crushed Thin Mint Girl Scout cookies (about 15 cookies)
Note: The cookies can be crushed into pieces as big or as small as you want them to be in your ice cream. We shoot for pea-size pieces and leave a cookie or two mostly intact- because who doesn't love finding a big cookie in their ice cream?
Preparation
Put the milk, cream, sugar, and salt into a small, heavy-bottomed saucepan. Cook over medium heat, whisking occasionally to dissolve the sugar. Before the mixture has come to a boil, remove from the heat. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.
When the mixture is cold, stir in the peppermint extract. Pour it into an ice cream maker and process according to the manufacturer's instructions(mine takes 20-25 minutes from start to finish once the power is turned on and the bowl starts turning). During the last few minutes of processing, add the cookies. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.
Note: You have to freeze the bowl that comes with the ice cream maker for 24 hours prior to use, so don't forget to do this in advance!
Enjoy :)

red rocks in january and a winter citrus salad (beets, grapefruit and watercress)

2013-02-21T12:35:00.000-05:00

We absolutely love living in Colorado, but every now and again we get a bout of homesickness. Technology helps us connect with our families back east, but nothing, and I mean nothing, is a substitute for a face-to-face conversation; an in-person visit. When someone buys a ticket, gets on a plane, doesn't mind sleeping on an inflatable mattress for a week and is more than happy to wake up in the morning with your early-rising kids...well, that just says love.
Aunt Barbara, my mother-in-law's sister, has visited us twice since we moved here. On her most recent trip she came with us to the petting zoo, hiked a trailhead at Red Rocks, and was more than accommodating when we did a little house-hunting. She also washed every dish I own until it sparkled like a diamond. Aunt Barbara did some babysitting too, so my husband and I were able to get a few nights off to celebrate my birthday weekend. We had some great meals at Jonsey's Eat Bar and The Kitchen...and a few drinks too. When we dropped Aunt Barbara off at the airport we asked, "When are you coming back?" And we really meant it.
Clean sheets and a comfortable bed are one way to make a guest feel welcome. But so is good food. For Aunt Barbara's first night I made Baked Ziti with homemade sauce and this salad (below). It's fresh, clean and seasonal too. This is one to make before winter citrus is no longer at its peak. Here it is...enjoy!
xo

Grapefruit-and-Beet Salad (Adapted slightly from The New York Times)
Originally published with Eat, Memory: The Ideology of Taste by Roy Blount Jr., November 27, 2005
Ingredients
1/2 pound beets (2 or 3), trimmed
3 tablespoons extra virgin olive oil, plus more for beets
Kosher salt
2 large red or pink grapefruit, peeled, white pith removed
1/2 shallot, finely diced
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 bunch watercress, stemmed and trimmed (about 2 cups)
Freshly ground black pepper
Preparation

Preheat the oven to 350F. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender (this step usually takes me about 1 hr. 15 minutes.) Cool and peel, then slice into 1/4-inch-thick half-moons.

Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoon juice from the membrane and reserve.*You can do a little more if you want a more intense grapefruit flavor.

Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.

In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. (Don't neglect this step. Salt and pepper are key!) Gently fold the dressing into the salad.

...and here are some photos from our hike:

I like seeing how the colors change with the seasons. At one of my favorite hiking spots near Red Rocks there's green brush in the spring, the rocks look redder in the summer (and there are wildflowers too), leaves start falling in the autumn and the grasses are dry and the color of honey-straw in the winter.
It had been quite some time since we went to Red Rocks, so when Aunt Barbara said she was game to go on a hike, we piled in the car and headed out in the direction of Morrison, Colorado. After Morrison we drove a few more miles before we got to the trailhead where I've taken the boys several times. Otis had his 'hiking bucket' and was ready for rock collecting. Theo was content picking up small twigs. My husband had the day off from work so he was happy to be getting some fresh air. And Aunt Barbara, realizing just how strong the Colorado sun can be, understood why hiking in the middle of January can be a wonderful way to spend an afternoon...

inspiration from the kitchen in boulder: parsnip soup puree with mushrooms

2013-02-10T19:33:00.002-05:00

I'm a winter baby, born in the middle of January, right on the cusp of Capricorn and Aquarius. My special day also falls on (or very close to) our country's inauguration day. So in 1981, I wrote to President-Elect Ronald Reagan and asked to be invited to the big party. You know, because I was a birthday girl and all. The letter went something like:

Dear President-Elect Ronald Reagan,
I turn 5 years old the very same day you will become the President of the United States. Can I come to your inauguration party and stay with you and Nancy at the White House?
Sincerely,
Batya S.
Bronx, New York

Then there was radio silence. Nary a peep from the soon-to-be-commander-in-chief. The man-in-charge left me hanging. But a few months later, some time in the spring, a large envelope arrived at our doorstep and it had my name on it. I opened up the package and there it was...an autographed photo of President Ronald Reagan. He looked very official and my initial impression was, "Wow, he's got great head of hair." I also thought he was very generous to send along a glossy photo book, which had lots of pictures of The White House's interior decor.
I asked my dad for a thumbtack and up the photo went- it hung right over my bed for about a year. It's funny to think of it now since my own political inclinations are far to the left. But at the time I was just a kid and I really liked that picture.
I toyed with the idea of writing to President Obama and asking him for inauguration day tickets (or at least entrance to a party). But in the end I never got around to it. Instead we did what we always do when birthdays arrive...we celebrated with lots of good food.

This year I had my birthday dinner at The Kitchen in Boulder. I can't say enough good things about that place. I didn't know what to expect since The Kitchen seems to pride itself on its close relationship with local food growers and it emphasizes seasonal produce. I mean it is the dead of winter, after all. Root cellar vegetables-- that's pretty much what comes to mind when I think of the winter. But my birthday dinner, that meal, was absolutely impeccable and extremely delicious...the chefs did an impressive job with the less than glorious bounty of mid-January.
I've been trying to recreate the meal at home. So this is my attempt to figure out the starter soup: parsnip soup puree with sauteed mushrooms. I think it comes close enough...

There are so many good recipes out there. Some are basic, some are thick, some are complicated and have lots of ingredients and some use walnut pesto. In the end, I went with something fairly straightforward and simple. The result was a very satisfying rich soup, which I topped with sauteed shiitake mushrooms. Enjoy!
Parsnip Soup Puree with Sauteed Mushrooms
Inspired by the Kitchen Community (The Kitchen, Boulder)

Heavily influenced by Orangette and Edible Brooklyn through this post
Yields 2-4 servings
Adjust the thickness of the soup by adding stock/water. Also season well with salt.
Soup:
1 tablespoon unsalted butter
3 parsnips, peeled and diced into 1/2 inch cubes
2 carrots, peeled and diced
3/4 cup vegetable stock
3/4 cup water (with more for thinning out the soup)
salt, to taste
1/2 cup of heavy cream

Mushrooms:
1 tablespoon of unsalted butter
2 large handful of shitake mushrooms
salt, to taste
large pinch of dried thyme or 2-3 fresh sprigs
1/2 cup of stock or water
Poached egg (optional)

Preparation: Soup

Peel the parsnips, trim and discard the ends, and cut them into 1/2-inch pieces. Put 1 tablespoon of unsalted butter in a large pot, over low-medium heat. Add the parsnips and carrots. Heat for about 5 to 7 minutes, mixing every few minutes. Add the vegetable stock and the water. Bring to a simmer, and cook, uncovered, until the parsnips (and carrots) can easily be pierced with a fork, about 20 to 25 minutes.

Working in batches, puree the soup in a blender or use an immersion blender. If you think the consistency is too thick, you can add additional water or stock. Pour the pureed soup back into the pot and stir in the cream.

Taste for salt, and serve hot. Top with sauteed mushrooms and/or a poached egg.

Preparation: Mushrooms

Sauté mushrooms in butter over medium-high heat until mushrooms start to brown and soften, about 4 minutes. Add salt. Add stock and thyme; cook, stirring occasionally, until liquid reduces to a glossy, stew-like consistency, about 4 more minutes. Remove thyme sprigs (if using fresh). Spoon mushrooms on top of parsnip soup puree.

In Instagram: Coffee & Pie (Ottolenghi and Tamimi's Jerusalem Herb Pie)...and link love!

2013-01-29T17:39:00.001-05:00

It's been almost 15 years since my mother escorted me on a 3-day road-trip from New York City to Madison, Wisconsin, which is where I originally started law school (this was long before I realized that I did not actually want to be an attorney). And it was on that road-trip that I figured out just how different we sounded from some of our Midwestern countrymen. Less me, more my mother.
My mother's accent is 100% pure Bronx. She grew up in the 1950s and 60s on the Grand Concourse (which if you're wondering, does have the second largest collection of Art Deco architecture outside of Miami). The accent is very particular- some have described it as Jewish-nasal- and it's distinct from its more popularized Brooklyn counterpart. I can't really explain how people get it because in my mother's case, her mother grew up in the tenements of the Lower East Side in Manhattan and my grandfather was raised in Harlem. But that's a discussion for another time.

As for my accent, I like to think that I don't really have one. Maybe it's slightly more pronounced if I drink a few glasses of wine, or right after I've talked with my mother on the phone. But for the most part, I think that I can 'pass' as someone who is generally from the Northeast, or mid-Atlantic...unless I say the words dog, ball or coffee.

Which brings me to Novo Coffee. They're one of the top 10 roasters in the country, and they happen to roast right here in Denver. Their coffee is served at some of the city's top restaurants, but there aren't too many places where you can buy their beans retail. So I was happy to discover that their warehouse is open on Friday between 1 and 3 pm for retail purchases. (I'd call before you go- just to confirm.)

Last month I finally found some time to check it out. I was greeted by Herb Brodsky, a co-founder of Novo. And it took me less than a minute to peg his accent...
This Bronx-born coffee roaster relocated to Denver back in 1995 and started his business shortly thereafter. But geographic kinship aside, Novo roasts some of the best beans I've ever tasted- thanks in part to their master-roaster Erich Rosenberg. My boys and I toured the facility and I schmoozed with Herb. And for a brief moment he suspected that he had dated my mother. But there were lots of ladies with the surname Goldstein in the Bronx in those days, so it was an easy mistake to make. It turns out they never dated.

On the hunt for more good coffee and/or cappuccino, I also found The Humble Pie, which is located in the Baker Historic District of the city. In addition to great coffee, they also have some of the best pies around. There are savory and sweet options, so obviously I got one of each.

Feeling inspired by both coffee and pie, I decided to drink a nice cup of joe while scouring my favorite blogs and cookbooks for some pie ideas. (I also spotted a sweet cappuccino maker that I will totally buy if I win the PowerBall jackpot.)
I found an herb pie recipe from Jerusalem that looked so good, I just had to make it...even though it's a bit different from the pies that originally inspired me at The Humble Pie.

I hope you like this pick. It reminds me (a bit) of my favorite Moosewood Spanakopita...just with more herbs.

Notes on the pie: I couldn't find the right kind of ricotta (the one that crumbles, not the one you use in baked ziti), so I used Myzithra-- a Greek substitute that I think worked really well. Also, and I can't really explain this one, I couldn't find any arugula at the supermarket. I went to two grocery stores, and they were both sold out. (Does Colorado have an obsession for arugula that I don't know about?) A man stocking the produce section told me to come back on Monday. And I was thinking, "Are you kidding, me? I can't wait three whole days to make this pie!" So I went ahead and substituted fresh spinach for the arugula.

Due to a 'situation' with my youngest son Theodore, the pie got baked a bit too long (the recommended time of 40 minutes is probably perfect), but it was still really good. I'm now 3-for-3 with Yotam and Sami's new cookbook.
And here you go...

Herb Pie (adapted slightly from Yotam Ottoleghi and Sami Tamimi's Jerusalem)
Serves 4
This pie can happily sit at the center of a vegetarian meal.

Ingredients
2 tablespoons olive oil, plus extra for brushing the pastry
1 large onion, diced
1 lbs. Swiss chard, stems and leaves finely shredded but kept separate
3-4 stalks celery, thinly sliced
4 scallions (green onion), chopped
1 large bunch fresh spinach (The original recipes uses 1 3/4 ounces of arugula, which I think the British call rocket.)
1 ounce flat-leaf parsley, chopped (I used between 1/2-3/4 cup)
1 ounce fresh mint, chopped (I used between 1/2-3/4 cup)
2/3 ounce dill, chopped (I used about 1/2 cup)
4 ounces of anari or ricotta cheese, crumbled (I used about 3/4 cup of Myzithra)
3 1/2 ounces aged cheddar, grated (I used about 3/4 cup)
2 ounces feta cheese, crumbled (I used about 2 small, but full, handfuls)
the grated zest of 1 lemon
2 medium free-range eggs
1/3 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon of superfine sugar

9 ounces filo pastry

Preparation

Preheat the oven to 400F/200C. Pour the olive oil into a deep frying-pan over medium heat. Add the onion and sauté for 8 minutes without browning. Add the chard stems and the celery and continue cooking for 4 minutes, stirring occasionally. Add the chard leaves, increase the heat to medium-high and stir as you cook for 4 minutes, until the leaves wilt. Add the scallion/green onion, spinach (or arugula) and herbs and cook for 2 minutes more. Remove from the heat and transfer to a colander to cool.
Once the mixture is cool, squeeze out as much water as you can and transfer to a mixing bowl. (I didn't have much water to drain-- probably because I'm at altitude and the water evaporates more quickly.) Add the three cheeses, lemon zest, eggs, salt, pepper and sugar and mix well.
Lay out a sheet of filo pastry and brush it with some olive oil. Cover with another sheet and continue in the same manner until you have 5 layers of filo brushed with oil, all covering an area large enough to line the sides and bottom of a 8 1/2-inch pie dish, plus extra to hang over the rim. Line the pie dish with the pastry, fill with the herb mix and fold the excess pastry over the edge of the filling, trimming the pastry as necessary to create a 3/4 inch border.
Make another set of 5 layers of filo brushed with oil and place them over the pie. Scrunch the pastry a little to create a wavy, uneven top and trim the edges so it just covers the pie. Brush generously with olive oil and bake for 40 minutes, or until the filo turns a nice golden brown. Remove from the oven and serve warm or at room temperature.

Enjoy!

* * *

link love...

an interesting read on buffalo mozzarella.
discovery of the week. and they run a fabulous company.
another new-to-me food blog.
ordered this.
time is up!
building that bridge...
on the book shelf (thanks Jo Ellen for the recommendation).
a fabulous looking winter salad (thanks, Yana).

Please note: These are heart-felt recommendations. I have no business relationship or sponsorship with Novo Coffee, The Humble Pie or any of the links mentioned on this blog.

Pistachio-Rosewater Meringues (and another year on Earth)

2013-01-17T12:21:00.003-05:00

I'm totally hooked on the (relatively new, critically acclaimed) HBO show Girls. The younger-me identifies with the show's main character, who lives a post-college life in New York City and grapples with life's ebbs and flows, self-doubt, job insecurity and budget crunching. And while the show takes me down memory lane (just a bit), as I watch it I find myself being thankful that I am, in fact, a little bit older. While I occasionally grumble about moving out of the 25-34 age demographic, I wouldn't want to go back (not that you can anyway). I like this station of life.
I've thought long and hard about my politics and core beliefs. I've considered (at great lengths) what's important to me and what really isn't a priority anymore. I've re-evalued and re-assessed. Emotional stability and self-confidence, which eluded me somewhat in my twenties, I've been able to find in my mid-(ahem, late) thirties.
I'll admit that every now and again I'm stuck by the desire to hunt down some one from my past and shout out, "Hey, remember me? I'm not a mess anymore! I've got it together! I'm an adult!" But those moments are few and far between, as I'm not looking for anyone's validation in the way that I might have been a decade ago. That's the benefit of age.
Which brings me to my birthday meringues...

I first tasted these Pistachio-Rosewater Meringues at a dinner party a few years ago. My friend Yana had us over for an Ottolenghi, middle-eastern, inspired feast. The meal was spectacular and it was capped off by these little beauties: sweet, light, delicate and delicious, meringues.
I'd always wanted to make them at home, but I didn't know the first thing about baking. And I was certain that I would mess them up if I even tried. So I never did.
But several years have passed and I'm a bit older and a bit wiser. I'm also fairly confident in the kitchen. When I saw rosewater at my local middle-eastern market, I decided to pick up a bottle. I knew then and there that those meringues were getting made in the not-so-distant future.
I made them last night and they came out perfectly. I also discovered that while they might appear challenging to make, the ingredients are simple and the preparation is straight-forward.
My take-way from the meringue success, and using it as a metaphor for the next year of my life, is this: Have the confidence to try new things and don't let prospect of failure stop you in your tracks. You've got it together. You know who are. That is the gift of age. Enjoy it and happy birthday (to me).

The sugar began to caramelize pretty quickly, so I had to start again. I've since learned from a CCN contributor that Denverites (or those cooking at altitude) should use a thermometer and heat the oven 10 degrees lower than the suggested temperature, as Denver's boiling temperature is 10 degrees lower than what you'll find at sea level.

Pistachio-Rosewater Meringues
Inspiration and combination from Yotam Ottolenghi's eponymous cookbook, Ottolenghi. With some adaptions from the Joy of Baking and the Guardian UK. See additional links below.
Yields 12-16
Ingredients
1 cup of granulated sugar (I used white, not caster)
4 egg whites (Cold eggs are easier to separate. Once they are separated, cover the egg whites and let them come to room temperature before using, about 30 minutes.)
*In general, the ratio for meringues is 1/4 cup of sugar/per egg white.
1 1/4 teaspoons of rosewater or orange blossom water
A big handful of pistachio nuts, finely chopped (about 1/4 cup)
Preparation
1. Preheat the oven to 400F. Spread the sugar evenly over a baking tray lined with parchment paper. Put the tray in the oven for 8 minutes or until the sugar is hot and starting to dissolve at edges, but not caramelized. (See photo note above if you live in Denver.)
2. While the sugar is in oven, put the egg whites in bowl of an electric mixer fitted with a whisk. When sugar is almost ready, turn mixer on high and let it work for a minute or until the egg whites start to froth.
3. Carefully pour the sugar into the whisked whites (I used the parchment paper as a funnel and poured the sugar in that way). Add the rosewater (or orange blossom water) and continue whisking on high for 10 minutes or until the meringue is beautifully smooth, and holds a shape.
4. Reduce the oven temperature to 225F** Important step.
5. Line a baking tray or two with parchment paper (the one you just used for the sugar is fine). And spread the pistachios on a board and finely chop them.
6. Get two big kitchen spoons. Use one spoon to scoop up a big ball of the meringue, and use the other spoon to scrape it off and gently roll the ball into the pistachios. Place the meringues nuts-up on the baking tray. Repeat this step.
7. Place the meringues in the oven and bake for 2 hours. Rotate the baking sheet every 1/2 hour. Check to see if they're done. They should be dry on the outside and soft on the inside.
Store the meringues in a dry place at room temperature.

Note: Some recipes suggest that you leave the meringues in the oven for another 4 hours--with the temperature off (this is after the initial 2 hours of baking is complete). I didn't do this (I baked them for 2 hours at 225F) and I thought the texture was spot-on.
I came across this Guardian link on "How to Make Perfect Meringues" which offers up some more guidance on all things meringue.

The Daily Dish/LA Times weighs in on the subject.

And some notes from The Joy of Baking (though I didn't use cream of tartar):

There are a few things to keep in mind when making meringue cookies. The standard ratio when making hard meringues is 1/4 cup (50 grams) of granulated white sugar for every egg white. This amount of sugar is needed to give the meringue its crispness. Adding the sugar gradually to the egg whites ensures that the sugar completely dissolves and does not produce a gritty meringue. Cream of tartar is used in the whipping of egg whites to stabilize them and allows them to reach maximum volume. Also, it is a good idea to use parchment paper or aluminum foil to line your baking sheets, not wax paper, as the meringue will sometimes stick to wax paper.
Baking the meringues in a slow oven allows for gradual evaporation of the moisture from the meringues. If the oven temperature is too high, the outside of the meringue will dry and set too quickly. You will also notice that the outside of the meringue separates from the inside. Another indicator that your oven is too high is when the meringue starts to brown which causes the sugar to caramelize. If this happens, lower the temperature about 25 degrees F. If you decide to make meringues on a rainy or humid day, you will probably have to bake the meringues longer (could be up to 30 minutes more) than on a dry day. Lastly, to prevent cracking of the meringues, do not open the oven door during the first half of the baking time.

H-Mart In Instagram and Dubu Jorim (Korean Braised Tofu)

2013-01-10T16:55:00.003-05:00

The new year has brought new things. Otis, my spunky 3-year-old, is now in pre-school for the first time. We got a lucky break because the class had been full, but one little boy had to leave and we slid right into his spot. I was nervous about how Otis would react on his first day (and I was feeling pretty emotional about the change too). But when we walked into the classroom, Otis saw the appropriately-sized tables and chairs, the books and the trains. He turned to me and said, "This room looks great, mommy. It's going to be a wonderful day." He had a serious case of perma-smile when he found out that music, MLK-friendship-hand-painting and swimming was in store for him too. And that was that. No tears, no meltdowns, no drama.
I chatted with his teachers for a few minutes and when I turned around, Otis was having a very intense discussion with another classmate about train track construction and switching points on the line (he knows a lot about trains). I waved goodbye, picked up Theodore (the 17-month-old), walked outside, and got into the car. Then I did what any mother would do on her son's first day of preschool. I went to H-Mart.

The Korean super-store supermarket has everything you could possibly need if you were on the hunt for authentic Asian ingredients. It's also worth noting that they have the best prices on herbs, greens, pomegranates, bitter melon, bok choy and avocados.
Our local H-Mart also has an amazing organic tofu stand, where tofu is made fresh daily (there's silky sliced, fried, and firm block). I picked up a 2-block tray and it was still warm. Like I said, it's the real deal and it's fresh.

I found a 1 pound bag of Korean red pepper. They didn't seem to stock anything in a smaller size, so I have a lot of it. But it won't go to waste because this is the same red pepper used in kimchi and bibimbap, and I'd like to make both. I picked up a bunch scallions and all the other ingredients I had at home.

It took me under 20 minutes to put the whole dish together, and then I marinated it overnight. The tofu absorbed so much flavor and it was really delicious. I ate it plain and then tried it with some sushi rice. Both were great.
Dubu Jorim is a very popular dish in Korea and often packed for school lunches with a few other side dishes and some rice. And that's kinda perfect since Otis started school this week. I think a Korean-style meal box (dosirak) is definitely in his future.

Dubu Jorim: Traditional Korean Braised Tofu
(Adapted ever-so-slightly from Blogging Over Thyme)
2 lbs. block of tofu will serve 4 (with rice) or 2 very hungry people.
Marinade: Yields roughly 2 cups
Serve chilled

The ingredients are simple and the preparation is straight-forward. This recipe marinates the tofu for 6-8 hours, which allows the flavors to meld together (in the most delicious way). But other methods serve the braised tofu immediately, with the sauce spooned right on top. Be sure to use authentic, finely ground Korean red pepper (which is widely available at Asian supermarkets).

Ingredients
1/2 cup soy sauce
3/4 cup water
1 tablespoon Korean red pepper powder (finely ground)
1 tablespoon dark brown sugar
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
3/4 cup scallions, sliced
1 teaspoon lime juice
1/8 cup toasted sesame seeds

Preparation
Combine all the ingredients in small bowl and let them sit for 10-15 minutes (while you prepare and braised the tofu).

Pan-Fried Tofu
2 blocks of firm tofu, sliced into thin rectangles (about 1/2- inch in thickness)
vegetable oil

Slice the tofu into thin rectangles and then pat them dry with a paper towel.
Heat a large non-stick skillet over medium heat with a few tablespoon of vegetable oil (until there is a layer of oil coating the pan). Once the pan is hot, add the tofu, spreading it out in the pan so that the pieces are not touching each other. (It will take more than one round to get all the tofu braised). The tofu should sizzle when it hits the pan.
Sear tofu on each side for roughly 3-4 minutes, until it's light brown on both sides. Remove the tofu and place it on a paper-towel lined plate to absorb any excess oil. Repeat until all the tofu is seared. Allow the tofu to cool to room temperature.
Place the tofu on a baking dish, or any other container with a large surface area (and relatively high sides)--you can do this in two layers, if necessary. Pour the marinade over the tofu, cover, and refrigerate for roughly 6-8 hours. Turn the tofu once or twice during this time, so that all of the piece get marinated properly.
Best served chilled by itself, or with some sushi rice.

Winter Citrus: Deb's Grapefruit Olive Oil Pound Cake and Ina's Lemon Yogurt Pound Cake (plus trial-and-error baking at altitude)

2013-01-08T18:51:00.002-05:00

I'll be honest, I'm glad 2012 is over. Though there were some pretty spectacular moments, there was a good deal of stress and heartache too. Our nuclear family was separated for almost 7 months while my husband flew back-and-forth between Denver and Brooklyn. And my father had a massive heart attack at the end of the summer, just 3 days after visiting us in Colorado. There were emergency flights back home, lots of tears and the fear of what would come next...but we survived. There were also births, engagements, weddings and promotions. So it wasn't all bad. But it was very tough at times. And now I'm hoping that it's smooth sailing ahead and the trying times are behind us. For those of you in desperate need of an update: my husband, the boys and I have all been reunited and we are living under one roof (yippee!), my father is back home and doing well in recovery (hooray!) and we've begun our house hunt in earnest (woo-hoo!). But 2012 wanted to have the last laugh. In the final and penultimate day(s) of the year, I got hit with the plague. And it left me feeling pretty crummy.
Flu-like symptoms, sinus pressure, a pounding headache, and fever kept me in bed and under the covers. And our friend's New Year celebration was cancelled because they too were under the weather. So we spent a quiet New Year's Eve, watching the ball drop/fireworks on television and thinking about all the (hopefully) good things to come in the year ahead. And then I went back to bed.
I was feeling much better by January, 2nd and I was really back on my feet by the 3rd...thanks in no small part to: 4 bowls of Pho, 3 bowls of matzo ball soup, 2 boxes of Kleenex, 1 box of Sudafed, a handful of Ibuprofen and some nighttime sleep aids. After all that, I was right as rain.
Though my New Year's resolutions aren't terribly ambitious or lengthy (send out postcards on a regular basis, write down famiy recipes, learn to snow shoe, read short stories, blog/internet stuff Monday through Friday-- take the weekends off, be kind, channel the Dalai Lama, etc.), I added one thing to my list now that I am post-plague. Namely, infuse my diet with lots of vitamin C. Which brings me to winter citrus and some really great pound cakes.

Most people probably think of summertime and lemonade when they think of citrus. But there are a few varieties that pop with flavor over the winter months, and while they aren't locally grown, they taste great because they are seasonal. Meyer lemons, blood oranges, ruby red grapefruits, satsumas and kumquats come to mind.
I've been making Ina's Classic Lemon Yogurt Cake with Lemon Glaze for several years, and I usually find myself craving it in the early winter months. There is something about cake ingredients that include lemon, oil and glaze that work for me when it's cold outside.

I'd thought about substituting grapefruit for lemon, but never actually got around to experimenting. Then I saw Deb Perelman's Grapefruit Olive Oil Pound Cake-- she'd done it! This version is inspired by Ina's Lemon Cake(see recipe below) and Martha Stewart's rendition. Melissa Clark also interpreted the now-famous cake, as have some great bloggers that I follow regularly. I was reluctant to post back-to-back Smitten Kitchen recipes, but then I thought, "Whatever. This is what I'm making right now and it tastes great!" I promise, lots of ethnic variety and a Smitten Kitchen hiatus is coming soon. Like, tomorrow. :)

I made the grapefruit cake for our friends Beth and Philip, who were in town visiting family over the holidays. They dropped by our house for wine and dessert, and since they were coming over a bit later in the evening, I thought a light citrus cake would do the trick.
The cake tasted great, but it looked rather sad. It basically collapsed right down the middle. I've come to learn that pound cakes in particular, can take a beating at altitude. So I posted my issue on the Culinary Content Network FB page. The solutions came pouring in.
I now know that there is less atmospheric pressure the higher up you go in elevation. Chef Tom wrote, "What typically happens is your baked goods get over leavened, meaning they rise faster than the wheat can hold the bubbles, and it falls. The trick: reduce the amount of baking powder (I live at 5000 ft and reduce it by half), and/or add 3 tbs flour per cake..." Another commenter told me to "add a little water" and Ruth Tobias directed me to this site.
When I made the cake the second time (but with only half the glaze because I ran out of confectioners' sugar), it came out perfectly! I subtracted 1/4 teaspoon of baking powder, put in an extra tablespoon of flour and I added an extra tablespoon of both yogurt and olive oil. The verdict? It tasted delicious AND it didn't sink. The pound cake had a perfect dome and I was finally getting around those pesky altitude problems.
I decided to post Deb's recipe as it's written in her cookbook, with my adaptations for altitude (and some changes I made on my second go-around) in parenthesis.
Hope you enjoy both of these winter citrus cakes. Serve with a side of tea and stay warm.
xo,
-Batya

Grapefruit Olive Oil Pound Cake
Adapted ever-so-slightly from Smitten Kitchen by Deb Perelman, with post inspiration from and A Good Appetite by Melissa Clark.
Note: Most of my adaptations were made in order to compensate for problems that can surface when you bake pound cake at high altitude. In my case, Colorado. Increasing liquids and decreasing leavening agents are noted in {}.
Yield: 1 loaf
Serves: 6-8 (Deb says 12. Not the case in our house.)

the Cake
Butter for pan
1 1/2 cups all-purpose flour {Altitude: I added 1 extra tablespoon}
2 tablespoons freshly grated grapefruit zest, from 2 large grapefruits
1/2 cup granulated sugar
1/2 cup raw or turbinado sugar (I use raw sugar in these Belgian Sugar Waffles. You can use granulated if you can't find the raw variety)
1/2 cup olive oil {Altitude: I added 1 extra tablespoon}
2 large eggs at room temperature
1 teaspoon baking powder {Altitude: I reduced the baking powder by 1/4 teaspoon}
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoons freshly-squeezed grapefruit juice (I used ruby red)
1/3 cup buttermilk or plain yogurt {I went with Noosa's Plain Yoghurt with Honey. It was wonderful in this recipe. I've also made the cake with buttermilk. Both work well. Add 1 extra tablespoon of buttermilk or yogurt, to compensate for altitude. You could probably also add 1 teaspoon of honey.}

the Syrup
2 tablespoons granulated sugar
1/3 cup freshly-squeezed grapefruit juice

the Glaze
1 cup confectioners' sugar
2 tablespoons freshly-squeezed grapefruit juice
Pinch of salt

Preparations
make the cake: Heat the over to 350 degrees. Butter and flour a 9-by-5-inch loaf pan.

In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will bruise it and help release as much grapefruit essence as possible. Whisk in the oil until smooth. Add the eggs one at a time, and whisk until combined. Scrape down the bowl.

Combine the flour, baking powder, baking soda, and salt in a second bowl. In a liquid measuring cup, combine 2 tablespoons of grapefruit juice and buttermilk/or yogurt. Add the flour and buttermilk/or yogurt mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.

Spread the batter in the pan, smooth the top, and rap the pan on the counter a few times to ensure there are no air bubbles trapped. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

make the grapefruit syrup: Combine 2 tablespoons of sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cake is finished, let it cool for 10 minutes in the pan and then invert it onto a rack set over a tray. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake. Let the cake cool completely while it absorbs the syrup.

make the glaze: Combine the confectioners' sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of cooled cake, and allow glaze to drizzle decoratively down the sides.

* * *

Lemon Yogurt Cake with Lemon Glaze (Ina Garten, Barefoot Contessa At Home)

Note: I haven't made this at altitude (I previously posted it when we were living in NYC), but I'll follow the general guidelines stated above...

Cook Time: 50 min
Yield: 1 loaf
Ingredients
For the cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 heaping teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Gardens and Galettes (Butternut Squash with Caramelized Onion)

2012-12-28T18:22:00.001-05:00

My original intention was to put together a little holiday gift post. But then I thought, "Good lord, do you know how many well-edited gift guides have already been posted?" Followed by "Do you know how unbelievably late in the season you are trying to put this together?" And "Don't you think that one of the best gifts you can bring your holiday host(ess)is the gift of food?"

So there you have it. A combination of intimidation, tardiness and rethinking caused me ditch my holiday gift guide idea. But had I included some cookbooks that you simply had to have, I would have included The Smitten Kitchen Cookbook.

I decided to make Deb's Butternut Squash and Caramelized Onion Galette which is on p. 99 of the book, though a scaled down version of it was previously posted on the Smitten Kitchen site about 5 years ago. The book recipe makes a much larger galette than I needed, so I decided to make a smaller version, which would still amply feed my family. It also allowed me to cut down on the incredible amount of butter needed for the larger galette crust (read: 16 tablespoons). Though I will admit, I firmly believe the holidays are about great friends, good wine, terrific conversation and lots of delicious food-- some of which contains a good deal of butter.

This galette, which is like a free-form rustic tart, takes a bit of time to make. So when the boys went down for their nap, I put on some Chet Baker (I'm really feeling him these days), made myself a little cocktail and got to work.

The recipe I posted is a hybrid of the book recipe, the blog recipe and this post from Seven Spoons. I had enough Fontina in my fridge to grate 1 cup, but if you don't have enough on hand good substitutes for Italian Fontina are Gruyere and Emmentaler (maybe even Asiago). If you are thinking about using Fontinella, don't (I almost made that mistake). This American-made, semi-hard, pasteurized cow's milk cheese is not related to Fontina at all. They are completely different, so don't use it here. I also opted for thyme instead of sage, though both would work in this galette.
The outcome was one down-right delicious meal. I have only one little caveat: don't rush the process. You really need to keep the dough in the fridge for at least an hour. Otherwise you'll end up with a bit of a mess once you start rolling it out.
Also, if you don't have a pastry blender (they are around $10), you can use a food processor to mix the dough. But be sure to use it on its lowest setting, and keep an eye on the texture-- you don't want to over-work the dough.
There's a bit of waiting time with this recipe but be patient, it's worth it. And if you bring it to a New Years Eve party, I'm pretty sure it'll be a hit!

Butternut Squash and Caramelized Onion Galette (Adapted slightly from this Smitten Kitchen post, The Smitten Kitchen Cookbook and Seven Spoons)

Yields: 1 9-inch galette, Serves 6
You can click on the Seven Spoons link above for the larger pie recipe.

For the pastry:
1 1/4 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
8 tablespoons (1 sticks) unsalted butter, cut into pieces
1/4 cup sour cream or full-fat Greek yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about 1 1/4 pound)
1 1/2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
1 1/2 tablespoons of butter
1 large Vidalia or Spanish (sweet) onion, halved and thinly sliced in half-moons
Pinch of sugar
1/4 teaspoon cayenne (optional)
3/4 -1 cup grated Fontina cheese (about 2 1/2- 2 3/4 ounces). You could also use Gruyere.
3/4 teaspoon chopped fresh thyme
1 egg yolk beaten with 1 teaspoon of water, for optional glaze. (It gives the galette more of a croissant-looking finish.)

Preparation
To make pastry: In a bowl, combine the flour and salt. Add the stick of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, lemon juice and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Do not over work the dough. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for 1 hour or up to two days.

Prepare squash: Preheat oven to 400 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt, some freshly ground black pepper and roast on a baking sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly. Leave the oven on.

Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20-25 minutes. Stir in cayenne.
Mix squash, caramelized onions, cheese and herbs together in a bowl.

Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment lined baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open. (Optional: Brush the outside of the crust with the egg-yolk wash.)

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Now I've been consuming a lot of great food since Thanksgiving. We've had some wonderful meals, terrific desserts and a Fondue party, where there wasn't an ounce of restraint in sight. So we decided to take the kids on a hike in an effort to kind of "work it off" a little. I thought our last hike of the year was going to be this one near Boulder, but the weather turned out to be mild for another few days, so more hiking was in store. There really is nothing like fresh air, right?

The Garden of the Gods is a place we've been only once, so it was nice to be back. The rock formations are gorgeous and the views (you can see Pikes Peak, a 14,000 foot mountain) are spectacular. The hike itself is on a paved path so it's not exactly what I would call a rigorous trail, but it is a really nice place to take a walk. I hear there are more strenuous hikes in the area, which I hope to check out in the spring.

After our hike, we got in the car and started making our way back to Denver. We toyed with the idea of stopping by the 'Focus on the Family' headquarters and taking a family photo that was purposefully out of focus (something that is pretty much in-line with our sense of humor). And we thought that shot would make a pretty great image for our holiday card next year (if we can ever manage to get them out in time). But the boys were tired and so was I, so we just kept driving...

...and when we got home, I started thumbing through all those great cookbooks I've either purchased or been gifted over the past 12 months. And I started to menu plan...

I can't wait to share more recipes next year, but for now I'm signing off for the rest of 2012.

Have a wonderful holiday season and a very Happy New Year! Thank you for all the comments, the suggestions and the support. I has meant a lot to me.

See you in 2013!

Be well,

xoxo,

-Batya

Almost-Winter Hike (Boulder's Chautauqua), Almost-Winter Soup (Bittman's Mushroom Barley)

2012-12-19T12:09:00.000-05:00

I suspect that anyone listening to the news these days has felt a deep sorrow that seems hard to shake. We aren't the parents of the slain children, or the siblings who have lost so much, or even the community members who have to pull together and pick up the pieces. We are simply people who feel a connection with the grieving community of Newtown because we are human.

Ever since the tragedy, I've been hugging my boys a little bit tighter, reading to them a little bit longer and telling them how much I love them a bit more often (if that is even possible).

A few months ago my friend suffered several personal losses in a row. When I asked her how she was doing she wrote: "I'm up in the mountains; the mountains are good for the soul."

Monday felt like the right time to go to the mountains. It was warmer than it should have been and the sun was shining brightly. So we drove to Boulder and hiked a small trail near Chautauqua. It was beautiful.

We got some fresh air, got lost in our own thoughts and spent good, quality time with each other...the whole family.

When we got off the trail, I turned to my boys and asked them, "Do you know how much I love you?"

"So much," Otis replied with his arms fully extended.

"Yah," said Theo.

I ask them that each and every day...

This hike will probably be one of the last ones we do this calendar year. Temperatures are taking a plunge and a big snow storm is supposed to move in tonight.
I'm well into soup season and this one, from Mark Bittman, is really good. It will be a heavy-hitter in my soup rotation this winter. Enjoy it with your close friends and family.
xo,
Batya

Mushroom-Barley Soup (Adapted Slightly from Mark Bittman, Recipe of the Day)

The soup becomes a light meal with bread or, even better, croutons -- just brown slices of good bread on both sides in as much olive oil as you need.

Ingredients

1 ounce dried porcini mushrooms (about 1 cup)
2 tablespoons olive oil
1/4 pound shiitake or button mushrooms, stemmed and roughly chopped
3 medium carrots, peeled and sliced
1 cup pearl barley
Salt and pepper
1 bay leaf
3 cups of vegetable stock (optional)
2 tablespoon soy sauce

Method

1. Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
2. Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. {I had to cook the barley a bit longer-- and I added a few tablespoons of water every few minutes until I thought the consistency was right.} Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.

Mourning

2012-12-18T12:43:00.002-05:00

{Photo credit: AP}

My old college roommate Katie is from Newtown, CT. Through Katie I met my close friend Tom. He too was raised in Newtown. And they both went to Sandy Hook Elementary School.
I've been to Newtown only a couple of times. I remember thinking how beautiful it was. It seemed like a nice place to live and to grow-up. Quiet. Picture-perfect Americana.
And then, on December 14, 2012, 20 children and six adults were killed. The loss is indescribable.
Many articles and blog posts have been dedicated to the Newtown shooting victims. But Olga's post, and the poem she chose to share, were among the most beautiful I've read. The following passage is from Thomas Lynch's eulogy, which was written after the September 11th tragedy:

"But the bodies of the dead are not “just” anything or “only” anything else. They are precious to the living who have lost them. They are the seeing–hard as it is–that is believing, the certainty against which our senses rail and to which our senses cling. They are the singular, particular sadness that must be subtracted from the tally of sadness. So the cruelty is real, the pain of it unspeakable. It is as if, until they are returned, their deaths belong to their murderers, the media, the demographics or the larger history of the world. But if they are victims of terrorism, casualties of a widespread war, part of a national tragedy, they are no less spouses and parents, daughters and sons, dear to friends, neighbors and fellow workers who are not only missed in the general sense, but missed as surely in the flesh–in beds, at desks and dinner tables, over drinks and talk and intimacies–the one and only face and voice and touch and being that has ceased to be. And their deaths, like their lives, belong to the precious few before they belong to the many who care.

When do the missing become the dead? When do the lost become the lost forever? When does hope give way entirely to grief? When will searching no longer serve the living or the living that have died? How will each family’s lamentation be heard above the nation’s keening? Where is God in all of this? The dead, of course, do not much care. They are predictably indifferent to such details. Perhaps it is the first gift of paradise. The dead don’t care. Only the living do. Whether faith furnishes our heavens, or doubt leaves the decor up for grabs, or wonder keeps the particulars ever changing, Whomever Is in Charge There must take care of them. God is good to them, wherever God is these days. The dead who occupy these places know our hearts, our hurts and how we have searched and watched and waited for them.

We do what we do for the living’s sake. The living must decide when the time has come to cease looking and begin to mourn, to organize the liturgies of thanks and praise and affliction, to shake a fist in God’s face and say the ancient prayers. All the dead require is witness and remembrance–to say they lived, they died, they matter to us."

* * *

To the parents who buried their children,

our hearts are with you during this time of immense pain and suffering.

To the people of Newtown,

may you find healing and strength through your community.

To my own children,

we will work to make sure nothing like this happens again.

The Festival of Fritters, Part I: Adam and Maxine Rapoport's Potato Latkes (Potato Pancakes)

2012-12-09T18:43:00.001-05:00

The other day I stumbled upon the latke line up for the Fourth Annual Latke Festival. I nearly boarded a plane and headed straight for LaGuardia airport. All those latkes, made by some of the best restaurants in New York. Oh, I wanted to be part of it. I wanted a little latke taste...

But (now) I live almost 1,800 miles from Brooklyn and flying in for a latke festival seems a bit extravagant. Maybe next year.
Or better yet, I can organize a latke-swap right here in Denver. Who's in?
We could have all kinds of latkes. Sweet potato, leek, yam & carrot, curried latkes. Oh, and the toppings. We could really go crazy!

But maybe I'm getting a little bit ahead of myself. Before taking on a more inventive latke menu maybe I should master the classic.

I took out my most recent copy of Bon Appetit and there it was: the most perfect looking latke. The recipe was from Adam Rapoport's mother Maxine. Adam is the current editor of Bon Appetit magazine, so I figured it had to be good...
It was.
The latkes cooked evenly on both sides and they were perfectly crisp. Not a bit of sogginess or unwanted oiliness. I made the recipe just as it was written, minus the optional schmaltz.
For those of you who don't know, schmaltz is rendered chicken fat. I have vivid memories of my father cutting fresh challah bread and slathering it with schmaltz. It was part of our family's Friday night ritual and it was a big treat in our house. But then around the mid-80s, the truth about schmaltz came out-- it turned out rendered chicken fat wasn't exactly good for you. And just like that, my mother abruptly stopped serving it. I think it took my father years to recover, he really loved that schmaltz.
But anyway, back to the latkes. They are really simple to make and I have to tell you, they are the best latkes I've ever been able to make at home.
So enjoy these classic latkes and have a very happy Chanukah!
xo,
Batya

Russets are ideal for latkes. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.

(Courtesy of Bon Appetit Magazine)

Makes 24

Ingredients
3 pounds large russet potatoes (4-6)
1 medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2-4 tablespoons (or more) vegetable oil

2 tablespoons (or more) schmaltz (chicken fat; optional)
Applesauce
Sour cream

Preparation
Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. {I use the box grater for the potatoes and the food processor grating dish for the onions.} Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Here are some vegetarian options from the Fourth Annual Potato Latke Festival in Brooklyn:

Potato Latke with Fontina, Apple, and Truffles from A Voce.
Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauce from Balaboosta
Potato Pancakes with Vanilla Applesauce and Schmaltzy Onions from Blue Ribbon Brooklyn
Laid Back Latke with Deviled Egg and Red Onion, Parsley and Black Olive Relish from Dizzy's Club Coca-Cola
Spud Maccabee with Pickled Fennel Jam, Butternut Squash, and Crème Fraîche from The Farm on Adderley
Magic Mushroom Cakes: Traditional Potato Pancakes made with Mushrooms & Onions and topped with Porcini Mushroom Sauce and Cranberry-Apple Sauce from Norma's
Duo of Potato Latke with Balsamic Lemon Crème Fraiche, Fresh Shaved Black Truffles and Micro Green Salad from Veselka

A Market Inspiration: Swiss Rösti topped with Shakshuka

2012-12-06T17:30:00.000-05:00

Last week I took the boys to the Denver Christkindl Market, a traditional German Christmas market that replicates the kind of markets that have existed in Germany and throughout parts of Western Europe for over 700 years. The month-long market (which ends on December, 22) is located at Skyline Park in Downtown Denver, right on 16th Street at Arapahoe.

Vendors are selling German crafts (ornaments, biersteins, wood-carved toys, lace, nesting dolls, etc.) from traditional wooden stalls.

And in addition to the crafts (which were quite beautiful), there's lots of great food: cinnamon pretzels, German pastries, crepes, and bratwurst, to name a few....

You can eat your culinary treats (and drink some Glühwein too) in a large tent at the end of the market. The tent is filled with picnic tables and benches, a bar, and a stage designated for musical performances.

One of my favorite food vendors at the market is Latke Love. They are serving traditional potato latkes (which I always considered quintessential Jewish food from Eastern Europe, but turns out also exists as a German dish called Kartoffelpuffer or Reibekuchen). I got the classic: latkes topped with applesauce and cinnamon whipped cream. I'm also a big fan of their other vegetarian option, Oy Vey Caliente!- where latkes are piled high and topped with green chili and a poached egg. Delicious!(For the omnivores, there are meat options too.)

Now many cuisines have potato latkes, they just go by a different name.
In Germany the latke is called Kartoffelpuffer or Reibekuchen. In Luxembourg you'd order Gromperekichelcher. Poles slather their placki ziemniaczane in sour cream. Ukrainians, Belarusians and Russians call their potato pancake deruny or draniki. And the Swiss have Rösti, a very large potato pancake that's a lot like a latke, except it doesn't contain eggs or flour.
There are variations on rösti: some recipes add herbs like rosemary and caraway seeds. Others add meat, eggs or cheese. But they are all basically grated potato, that's been pressed and fried in a pan.

This rösti recipe, considered the definitive version, is from Restaurant Della Casa in Bern. It was first published in the January/February 1998 issue of Saveur magazine. And last month, in celebration of Saveur's 150th issue, they reprinted it under 150 Classic Recipes. (I also saw it on Lottie + Doof, one of my favorite food blogs.)

Rösti: Swiss Hash Browns (Courtesy of Saveur Magazine)

SERVES 4

INGREDIENTS

2¼ lb. russet potatoes (about 3 large)

2 tbsp. lard or unsalted butter

2 tbsp. canola oil

1 tbsp. kosher salt, plus more to taste

INSTRUCTIONS

1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.

2. Heat butter (or lard) and oil in an 8" nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.

3. Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.

Now rösti is plenty delicious on its own, but I was feeling inspired by the latke toppings I'd seen at the market. I decided to top the potatoes with shakshuka, a fabulous dish whereby eggs are simmered in a spicy tomato sauce.

I used a tried-and-true recipe that I've posted here, but made a few adaptations:

Omitted the peppers and instead added a few pinches of red pepper flakes.
Omitted the fresh parsley and instead used a few pinches of dried parsley.
Used 1/2 a small onion and added one shallot, chopped.
Pulsed the sauce a few times with an immersion blender to give it more of a pomodoro-like consistency, which I thought would go better on top of the potatoes.

But get creative. Top the rösti with something you like. Or, you can do as Swiss purists do...and eat it like it's been eaten at Bern's Restaurant Della Casa for hundreds of years.
Happy holidays and happy eating!

Denver O' Denver: An Extensive City Guide of Denver, Colorado {Updated}

2012-12-02T18:19:00.001-05:00

This is my guide to Denver, Colorado. We moved here 14 months ago from Brooklyn and we've fallen in love with the city. Its neighborhoods, the less frenetic pace of life, the mountain views and the more-than-ample living space have won us over. I feel like things are happening here (jazz in the park, fabulous art and design, a burgeoning food scene, historic neighborhoods, mid-century architecture, etc.) and yet Denver seems to be retaining its Denverness (stock shows, awesome Mexican eateries and lots of orange dress on football Sunday).
I decided to put this little guide together because we've been having lots of visitors and more friends are on their way. I thought it would be useful to synthesize the places we like to eat and visit in a single blog post.
I am certain to have missed a few things, so chime in if there's something you love, an omitted 'must-see' or a place you really love to eat or drink.

I have taken all the photos in this post. Feel free to use them, but please credit them appropriately.

Hope you enjoy Denver as much as we do.

xo,

Batya

Please note: I have no affiliation with any of these restaurants, businesses or cultural institutions. I receive no compensation- monetary or otherwise. This guide is heartfelt and is simply a list of things I love here in the city of Denver...

My City Guide to Denver, Colorado

Key
Red: Links to my previously published posts on this blog.
Blue: Official site or external review.

Culture & Main Attractions:

Denver Art Museum: Some of my favorites in the permanent collection include Nara, Motherwell, Kirkland and Kiki Smith. There's great Western art too, so check out Theodore Waddell who is on the 2nd floor of the new building. Special exhibitions have included YSL. Van Gogh is showing right now (till Jan. 20, 2013). Architecture by Daniel Libeskind.

Clyfford Still Museum: If you love abstract expressionism.
Museum of Contemporary Art: Great exhibits featuring local, national and international artists. The rooftop bar is wonderful in the summer. (In Instagram)
David B. Smith Gallery: One of the best.
Gildar Gallery: Beautiful installations and well-curated pieces.(S. Broadway/Baker)
Paramount Theater: An historic building where David Sedaris (for instance) reads when he comes to town.

The Denver Zoo: The 5th largest zoo in the country. The new elephant passage is amazing. There are Malaysian tapirs too. A lot of global conservation work is done through the zoo and its affiliates.
Denver Botanic Gardens (Denver and Chatfield): A terrific place to spend an afternoon. (In Instagram.)
The Colorado Symphony Orchestra: Beautiful music.
The Museum of Nature and Science: Dinosaurs. Outer Space. And Pompeii (traveling exhibit). There are also fantastic views of the city's skyline from the 3rd floor.
Molly Brown House Museum: You remember her, right? Historic home of the "unsinkable" Titanic survivor.
The History of Colorado Center: Self explanatory.
The Denver Public Library: The Central Branch has great art exhibits in addition to (obviously) lots of books.
Santa Fe Arts District: Galleries abound. Check out First Fridays (monthly) when the galleries are open late.
RiNo (River North) Art District

By the Season:

Winter: Dec, Jan, Feb, March

National Stock Show: More than 100 years old, this is one way Denver retains its Denverness. Watch the steer pass by Union Station as they hoof into town. My take.
Denver Christkindl (German) Market: A little bit of German holiday tradition in downtown Denver. There are lots of beautiful crafts, delicious food and plenty of drink. Latke Love, Styria Bakery and a Taste of Denmark are all on the scene. (Nov. 23- Dec. 22)
International Snow Sculpture Competition (Breckenridge)
Zoo Lights (Denver Zoo)
Blossom of Lights at the Botanic Gardens (Denver and Chatfield locations)
The Winter Horseshoe Craft and Flea Market (December 8th, 10-4)
HaHo (Handmare Homemade) Market: December 8th and 9th. Baked goods, prepared dinners, handmade jewelry and crafts. I'm going!

Spring: March, April, May, June

St. Patrick's Day Parade (free)
Cinco de Mayo at Civic Center (free)
Doors Open Denver: A 2-day, free event celebrating the city's architecture and design.
Civic Center Eats: Food Trucks!! CCE begins the first week of June and runs through September. (Free entry.)
Denver Greek Festival Opa! Third week in June. Food, music, performance and crafts.(Hilltop)
Five Points Jazz Festival (free)
Denver Chalk Art Festival (LoDo, free)

Summer: June, July, August, September

Cherry Creek Arts Festival (free)
Sunday Jazz at City Park (free)
Summer Stage at the Denver Botanic Gardens
The Dragon Boat Festival at Sloan's Lake: Boat-races, drums, dragons, food and crafts at this huge Pan-Asian summer event. (free)
July 4th Celebration in Park Hill (free)
Highlands Farmers Market (Saturday), Cherry Creek Farmers Market (Saturday), Old South Pearl Street Farmers Market (Sunday), Farmer Market at City Park (Sunday).

Fall: September, October, November, December

Colorado Railroad Museum: If you love narrow-gage mountain trains, this is the place for you. Tons of historic engines on display. Thomas the Train (Day Out with Thomas) rolls into town during the month of September.
Georgetown, Historic Railroad Loop: The train runs year-round, but we go for fall foliage or just before the winter hits.
Cultivate Food Festival
Rocky Mountain National Park: Bear Lake for fall foliage. A national treasure.

Pumpkin Patch and Corn Maze (Denver Botanic Gardens at Chatfield)
Great American Beer Festival
Denver Film Festival
Denver Arts Week
Denver Gorilla Run (fundraiser)

Eats:

Root Down: Hands down, my favorite place to take people when they come to town. Inventive menu, wonderful cocktails, and seasonal ingredients. Great decor in this converted garage. (Highlands)
Linger: The sister-restaurant to Root Down. It features small plates of 'street food' from across the globe. There are amazing views from their rooftop bar.(LoHi)
Spuntino: Italian plates, sandwiches, gourmet popsicles, and don't get me started on their olive oil cake.
Roberta's Chocolates: Exceptional fudge (the Sea Salt and the Snickers are my favorites), not just for Valentine's Day. (Highlands)
Burrito Giant: This place sells gym equipment and the best breakfast burritos out there. I know, it's weird. Get them "smothered" with chili. I opt for the vegetarian option. (38th Avenue, Highlands)

Happy Cakes: Addictive cupcakes.(Highlands)
Little Man: Ice cream served from a giant dairy jug. Try their Salted Oreo. It's worth the wait. (LoHi)
Los Carbinocitas: The mushroom huaraches are fantastic. Locations on 38th Avenue and Sheridan.(Highlands)

Uncle: Amazing Highlands Ramen joint, with steamed buns, noodle dishes and sake.(Highlands)
The Populist*: Heading there this month- but people I trust said it was delicious. It's opened to rave review (plus a patio for when the weather's nice).
City O'City and Watercourse: Absolutely delicious vegetarian fare that even a carnivore will love. (Capitol Hill and Uptown)
Queen of Sheba: Ethiopian. (Park Hill)
Abyssinia: Ethiopian. (Park Hill)
Cake Crumbs (Park Hill): Excellent birthday cakes and delicious cupcakes. They have two food trucks that roam the city: one for pies and one for cupcakes. Yum!
Tacos Acapulco: Some of the best pupusas I've ever eaten. Topped with curdito and sauce. Delicious cheap eats. (East Colfax/Southeast)
Pinche Taco: Long waits, ridiculously delicious.(Colfax)
The Shoppe: One of the best cupcake shops in Denver, served with a bit of punk on the side. Hungry-hippo, plus various old-school board games, art events, and I go here way to much (flavors include seasonal and staples like salted caramel).
Fruition: A classic. Seasonal and farm-to-table.(Country Club)
Snooze: Great brunch. Long lines. Worth the wait. Get their sweet potato pancakes or huevos rancheros. You won't be disappointed. (Congress Park)
Osteria Marco: Amazing burrata, antipasti and pizzas. A more casual version of its sister-restaurant Luca d'Italia. (Larimer Square/LoDo)
Euclid Hall: Pub food, elevated. {Inspired recipe.}(Larimer Square/LoDo)

ChoLon: Modern Asian bistro. Try the kaya toasts and Onion-soup with Gruyere dumplings. (LoDo)
Colt & Gray: Great food, mostly locally sourced and seasonal. Great bar with creative cocktail list. Gorgeous space. (South Platte)
Vert Kitchen: The perfect place to sit down for lunch. Of course you can also make your order to-go and head over to Washington Park for a picnic. Best sandwiches in Colorado? Maybe. I love the torilla española. The sides are fantastic. (Washington Park West)
Sushi Den: The place to go for sushi (it is pricey, but really good).
Devil's Food Bakery: Addictive pastries and cake that you just can't stop eating. (Washington Park, Gaylord St.)
Jonsey's Eat Bar: Terrific gastropub with killer fries (considered some of the best in the U.S.) and an amazing southwestern black bean slider. (Uptown)
Ace: Ping-pong (or table tennis) and dim-sum. (Uptown)

Sweet Action: Some of the best ice cream in the country. (Broadway/Historic Baker)
Punch Bowl: Recently opened. Bowling, food and drink. Gorgeous interiors too.(Broadway/Historic Baker)
New Saigon: Vietnamese. Down on S. Federal, but worth the trip if you're local.(South Denver)
Jerusalem: Hands down, the best Middle Eastern food in Denver. And trust me, I've lived in the Middle-East (DU neighborhood). Home-grown chains of Garbanzo and Falafel King (Boulder) are nice too.

The Humble Pie: Delicious in every which way. Chocolate pecan, spiced pumpkin, banana cream are some of my favorites. Oh, what am I saying? They're all good. Savory options like mushroom & spinach quiche shouldn't be missed either. (Santa Fe/Baker)
Denver Food Trucks: Love them all! Here they are at Civic Center Eats.
Free Guide to Aurora's Ethnic Eateries: You can download the free guide on this site.
5280's Best Restaurants (2012)
Places that I've heard are great, but I haven't been to (yet): Potager (farm-to-table), The Universal (brunch) The Squeaky Bean, Trullium (Scandinavian), Mizuna (Italian), D Desserts, Beast + Bottle (looks like vegetarian fare is available despite its name), Steuben's (I've tried three times to eat here, but the lines were always too long. A good bet, check out their Civic Center Eats food truck instead) and Tables (a Park Hill favorite).

Drinks and Breweries:

Williams & Graham, Speakeasy-style. (Highlands)
Z Cuisine: Adorable French bistro with incredible decor. People go for the food. I go for the drinks. (Highlands)
Denver Beer Company (Platte)
Breckenridge Brewery (LoDo)
Great Divide Brewing Company (LoDo)
Wynkoop Brewery (LoDo)

Beatrice and Woodsley: You'll feel like you're in a Colorado mountain lodge thanks to the Aspen trees that help decorate this fantastic spot. Great menu. Delicious drinks. The Violet Beauregard (muddled blueberries, Sobieski vodka, simple syrup and St. Germaine) was lip-smacking good.(S. Broadway/Baker)

In a category of its own:
The Bronocos at Mile High Stadium

Walking Tours & Architecture:

LoHi & The Highlands
Country Club (and Country Club again)
Larimer Square and Historic LoDo

Five Points
Baker Neighborhood and Broadway

Berkeley Neighborhood
Capitol Hill* (coming soon)

Krisana Park: Several (long) blocks of Eicher-inspired, California-style Mid-Century Modern architecture. It's unreal.
Colfax and the Googie signage (I'll be posting on this soon...)
Note: There's also The Denver Microbrew Tour-- which I haven't done, but it's on my list.

Perk Me Up:

Crema: French press coffee and food. Great atmosphere. (Five Points)
The Humble Pie: Pie plus cappuccino = a pretty good day.
The Desk: Rent a sandbox, a desk, an isolation booth or a small conference room. Workspace + coffee shop. It's perfect for a freelancer or independent contractor. (Capitol Hill)
Dazbog: Coffee with a bit of Russian heritage thrown in the mix.(Congress Park- Clayton)
Hooked on Colfax: Nice people, good brew. Close to the Bluebird music venue. And my neighborhood joint.

Novo Coffee: One of the best roasters in the United States is located right here in Denver. I stumbled into their roasting facility (located in a warehouse at 3008 Larimer St.) on a Friday afternoon after 1 p.m. I got 2 Ethiopian blends and their holiday blend. And as an extra bonus, Herb and Erich showed me around. It was a big olfactory treat. Great beans, expertly roasted means one great cup o' joe. (They also host "Friday cupping.")

Books: The Tattered Cover (Colfax and LoDo)

Cut Your Locks:

Babooshka (Colfax)
Proper Barbershop (Highlands): Mens shop that cuts boys hair too. And you can get a stiff drink while you wait.
Bang Salon and Little B's: Salon for adults with a fabulous salon for kids next door.

Petals and Plants:

The Perfect Petal (Highlands)
Wild Flowers (Congress Park): Great plants, fountains, home decor, unique greeting cards and cookbooks.

Interiors:

Hazel & Dewey: The perfect shop. This modern mercantile is stocked with some of my hometown favorites (NYC/Brooklyn), great ceramics from Portland, and lots of Colorado designs too. Keep it local!
Covered Wallpaper: The best wallpaper. Period.
I Heart Denver: Local flare. Local art. Just plain local! (16th Street)
Mod Livin': Mid-century and modern furnishings.

Parks:Click here to search all city parks

Washington Park: Denver's Central Park, minus the horse-drawn carriages.
City Park: Hosts Sunday jazz in the summer. There are lots of spots to picnic. And there's a large wooden jungle gym that's great for kids. You can also find the Denver Zoo and the Museum of Nature and Science here...and there's a public course, if golf's your thing.
Sloan's Lake: You can skip rocks on the lake and take in views of the mountains and the city skyline. This is where President Obama held a massive rally during the 2012 election cycle.
Cheesman Park: Gorgeous views of the mountains, right next to the Botanic Gardens. The perfect place for a picnic!

Hiking (we take the boys):

Mt. Evans: For the high-altitude seekers.
St. Mary's Glacier: Gorgeous hike up large boulders. Reward at the top is the spectacular glacial lake.
El Dorado Canyon: Mountain-fed streams cut through this gorgeous canyon. Lots of rock climbers and spectacular views. Start with Fowler Trail.
Red Rocks: music amphitheater and gorgeous trails, where you'll see...red rocks!
Roxborough State Park: South Rim trail is easy with kids. Beautiful rock formations and mountain vistas. Lots of special monthly programs, kids welcome on most.
Golden Gate Canyon State Park: Spectacular hikes. Blue Grouse is a nice trail for beginner hikers. Higher-elevation trails give the most amazing views of the mountain range.
Rocky Mountain National Park: An amazing treasure. Exceptional fall foliage, tons of wildlife. Spend a long weekend. You won't regret it.

Dinosaur Ridge: Millions of years ago, Colorado was part of the Western Inland Sea. It was hot, humid and the perfect place for mega flora and fauna (read: dinosaurs). Ghost prints, skeletal imprints and dinosaur bones were discovered in the 1930s when the Alameda parkway was being built. Walk the main road and turn right when you hit signs for Dakota Trail. Easy walk on the spine of the ridge, overlooks Red Rocks.

Farms (Pick-Your-Own and great for kids):

For the Kids:

Children's Museum of Denver: Innovative play areas (the bubble room is lots of fun), story time and painting too. The brand-spanking new Newton-Kinetics room is amazing.
Denver Art Museum: Child-friendly exhibits and play areas throughout.
The Museum of Nature and Science: Designated discovery zone for kids and smaller play areas throughout the museum.
The Denver Zoo: The country's 5th largest. (See Culture & Main Attractions).
Denver Public Swimming Pools (seasonal, summer)

And finally, my favorite local bloggers and local publications:

Boulder Locavore (Though this blog is Boulder-based, there is some good Denver coverage from time to time. Lots of great recipes and seasonal ideas.)
Happy Yolks (food.)
Two-Tarts (Boulder-based blog with seasonal food and amazing cocktails. Gorgeous photography too. The ladies behind the fantastic Colorado Crafted.)
A Denver Home Companion (denver. food. musing on motherhood.)
Savor This (I love her style and spend a good deal of time thinking, "How can I make that vegetarian?")
Under the Colorado Sun (musings on life in Denver and Colorado. Food!)
5280
Modern in Denver
The Westword (Denver's Village Voice...)
Edible Front Range
Another good resource: The Design Sponge Denver City Guide. There is a bit of overlap in the food and cultural institutions department, but this guide emphasizes design, clothes and home furnishings.

That concludes my little list. I've only lived here for 14 months, so I'm hardly a native. But I am adventurous and I like to take my boys out every chance I get. If I left something out, or there is some place I should eat, tell me about it. I'd love to know!

Buh-bye for now...

xo,
-Batya

Krisana Park's Mid-Century Modern (and Candy Buckeye)

2012-11-27T12:16:00.001-05:00

Photo Credit: DWR

Every now and again I find myself dreaming about mid-century modern design. And when the most recent catalog from Design Within Reach came through my mail slot, all I could think about was Saarinen, Eames, Jacobsen and Eichler.

Almost immediately I remembered two words: Krisana Park.

In this tiny south-east Denver neighborhood there are Eichler-inspired, California-style, mid-century modern homes that were built between 1953 and 1955. It's right next to the Virginia Vale neighborhood, which is not too far from where we are living now. How on Earth had I forgotten to check it out?!

I immediately strapped the boys into their cars seats and we set off in search of these mid-century gems.

About 5 minutes later we turned onto a quiet street and that's when my head nearly exploded! Dare I write the acronym: OMG. For real. This place is a mid-century dream.
We took our time walking through the neighborhood. I tried my best to get a look inside these architectural stunners, but I didn't want to pry too much, so we stayed on the sidewalk (mostly). I had a quick flashback to the last time I tried to take a look inside someone's house just to size up the interiors. I (incorrectly) assumed the house was empty, but it wasn't. A man in his mid-40's popped into the window frame. He stood there looking at me, shaking his head back-and-forth in disbelief, and gave me a look of general disapproval. It was a bit uncomfortable for everyone, especially since I had the kids in tow. This time I knew better...

Some of the mid-mods have "popped their top" or been modernized even further.

After walking around for a few hours I started getting hungry. I thought about food-- in particular, mid-century food.
I did a search for 1950's recipes and in the process I stumbled upon two really cool websites: Cheftalk and foodtimeline.org.

Here's what was happening in American grocery stores halfway through the last century, post WWII:

1953:

Cheeze Whiz (Kraft)went on sale
Swanson debuted TV dinners
Pepperidge Farm butter cookies
Star-Kist brand (canned tuna)
Eggo Frozen Waffles

1954

Trix (General Mills)
Stouffer's frozen meals (Stouffer)
Nonfat dry milk (Carnation Co.)
Peanut M&Ms (Hershey's)
Marshmallow Peeps (Just Born)
FYI: Fast food chain Burger King was born

1955

Special K breakfast food (Kellogg's)
Pepperidge Farm cookies (Bordeauz, Lido, Milano, Orleans)
FYI: The first McDonalds (Kroc style)franchise opened and Kentucky Fried Chicken(Colonel Sanders)started selling chicken.

Initially I thought I would whip up a 1950's dip or something thematic that would compliment the architectural nature of this post. But after considering the options I decided not to. I toyed with the idea of making a Spinach-Artichoke dip, but then bagged it because I wasn't really in the mood for an app. Whatever. You don't have to eat like you're living in the 1950's to live in one of these houses, right? I hear a few of them are on the market...(did I mention that we are house-hunting!)

* * *

The day before I wrote this post, I went over to a friend's house for a cookie bake (read: swap). I made Nutella-Stuffed Brown-Butter Chocolate Chip Cookies with Sea Salt from Ambitious Kitchen. My friend Mizzy made Oreo and Peanut Butter Brownies (recipe will be posting shortly). And our friend Joy made these Candy Buckeyes- a non-cook recipe that has its roots firmly planted in Ohio culinary history.
The confection is a peanut butter ball dipped in melted chocolate. It ends up resembling the shiny, dark nut of the Buckeye tree-- which happens to be the state tree of Ohio. As I just learned (yesterday), that's why OSU football fans are called Buckeyes.
These treats are a distinct Ohio tradition and they are totally
delicious. We had a whole bag and now there is only one left. Time to me more? Yup! Enjoy.

Store them in your freezer-- they keep longer and taste great.
(Recipe courtesy of Joy Z's mom)

Autumn Walks and Pumpkin Chocolate Chip Bread

2012-11-20T01:36:00.000-05:00

This isn't the first walking tour I've done of Country Club, an historic neighborhood in Denver. But it's been almost a year since I took the kids on a walk through the area's winding streets, which are chock-full of stately homes...and I was in need of colorful leaves for a crafting project. I knew that Country Club would do the trick.(It's also nice to stroll by turn of the century Tudors, classic French Chateaus, Colonials, and even some of the mid-mods that have been thrown in to the mix...)

We started off the day at Washington Park, where most of the leaves had already fallen, dried and turned brown. Rumor had it that other parts of town still had gorgeous leaves-- red, yellow and orange--perfect for seasonal crafts. So after an hour of playground fun, swings and the jungle gym, it was time start our walking tour. We got in the car, drove about 5 minutes and disembarked.
The leaves were gorgeous and the weather was spectacular. The architecture was pretty stellar too.

Our walking tour took place a few days before Election Day, so there were lawn signs everywhere. In addition to all the presidential placards (Romney was the clear favorite in this part of town), there were also local issues galvanizing the electorate: namely, bond measures/funding for public schools(passed), and an amendement legalizing marijuana in the State (passed).

...we did find a few Obama signs (!)...

"Vote Film." The Denver Film Festival takes place in early November...

After we finished our walking tour and collected our leaves (which I put in a ziplock bag to keep them fresh and prevent drying), it was time for some baking. And what says "autumn" more than Pumpkin Chocolate Chip Bread?! Anything? No, I don't think so.
I found this recipe on Allrecipes and it got rave reviews. I took a look at the ingredients and it sounded great. But I almost fell over when I saw that the bread contained three cups of sugar. But upon closer examination I discovered that original recipe makes 3 loaves, so I stopped sweating the sugar. I decided to make the entire recipe-- keeping one loaf for our family and sharing the other two with friends. I'd say they were grateful.
Since this is likely my last post before Thanksgiving, happy holidays to you and yours! xo -Batya

Pumpkin Chocolate Chip Bread(Courtesy of Allrecipes)
Yield: 3 loaves (You can use their calculator to change the serving size.)
Ingredients
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts(optional)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. (I went with the loaf pans.)
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Weather, Soup Season and Edamame Wonton Soup

2012-11-15T17:33:00.000-05:00

Here in Denver, the local news pretty much covers two subjects: the weather and the Broncos. Sure, there might be a report on a random act of violence or a political clip. Maybe you'll tune in when there's a rescue story of a cat who was stuck in a tree (isn't there always one of those), but a good deal of the news coverage in this part of Colorado is dedicated to the weather and football. My husband and I joke that even in the off-season, Broncos coverage hardly wanes, and you'll find out everything you ever needed to know about training camp, recaps of last season and projections for the upcoming one. This is Broncos country and it's close to a religion here. After the Broncos, people want to know about the weather.
Now I'm hardly a meteorologist, but I too find myself obsessing about the weather. The fluctuation in temperature this time of year is something particular to this part of the country. Since Denver is "high dessert" you might start a morning jog in a parka, spend lunch in a t-shirt, and then crave a big bowl of soup as the temperature drops like a stone once the sun goes down. But during the day it's usually around 50 or 60 degrees,
and it can feel warm because of the high elevation and the strong sun. That means you can spend a lot of time outdoors.

That said, the Fahrenheit dips pretty low at night. And all this back-and-forth, up-and-down makes me a bit sniffly. That's when I start craving soup...often, and almost daily.
So I've stared making a list of the soups I'll be making this month: Mark Bittman's mushroom barley is looking good, so does this one for broccoli-cheddar, and of course I will get a big pot of pesto-minestrone going next week. I've dusted off my copy of Love Soup and I'm looking through it to see what is calling my name...
But I stared my soup season with this edamame wonton soup from The Sprouted Kitchen cookbook. (It's worth buying. Yes, it's that good.)

I made this soup a few weeks ago and revisited it again today. I used mushroom stock last time, and this time around I used a good quality vegetable stock (but not low-sodium like the recipe suggests). But play around with this recipe. I think there are lots of possibilities.
Enjoy this one on a chilly autumn night...and happy soup season!
xo

Ingredients

Wontons

4 green onions, white and green parts, coarsely chopped
2 tablespoons toasted sesame oil
¼ cup fresh basil leaves, coarsely chopped
2 cups shelled edamame, cooked and drained
2 tablespoons regular or vegan sour cream
Dash of hot sauce (I used sriracha)
40 round wonton wrappers

Broth

4 cups mushroom or low-sodium vegetable broth (I used a non-low-sodium, so I diluted it with 1 cup of water)
1 lemongrass stalk
2 tablespoons mirin
2 tablespoons low-sodium soy sauce
Toasted sesame seeds, for garnish
Microgreens or pea shoots, for garnish

Instructions

Combine the green onions, sesame oil, basil, edamame, sour cream, and hot sauce in a food processor. Process to a puree.

On a lightly floured work surface, place a heaping tablespoonful of the edamame filling in the center of a wonton wrapper.
Use your finger to wipe a bit of water around the edge of the wrapper.

Place another wonton wrapper on top of the filling and press down along the edges to adhere.
Repeat with remaining wrappers and filling.

To make the broth, warm the mushroom broth in a pot over medium-low heat.

Pound the lemongrass with the back of a heavy knife to release its oils and discard the tough outer layer.

Mince the inner, pale portion of the bottom of the stalk and add it to the broth along with the mirin and soy sauce.

Gently simmer for 10 minutes to combine the flavors.

Cover and turn the heat to low to keep warm.

Add enough of the broth to a saucepan to cover the bottom, about 1 cup, and add a single layer of wontons (you will probably need to do this in two batches).

Cover and steam over medium-low heat until the wontons are warmed, about 2 minutes.

To serve, divide the wontons among four shallow bowls and pour about ½ cup of the remaining broth on top.

Garnish with a sprinkle of the toasted sesame seeds and sprouts and serve hot.

A great variation to this recipe can be found on Love and Lemons here.

Sparrows & Spatulas

hiking mondays: castlewood canyon state park

springtime baseball and roasted broccoli & fennel salad with pickled onion vinaigrette

beet gnocchi with walnut-sage butter (and a few other thoughts)

In Instagram, Restaurant Inspiration: Uncle and Chilled Tofu

hiking mondays: roxborough state park (in instagram)

Home Sweet Home (with Giada's Almond Citrus Olive Oil Cake)

On 'Happy' and Heidi's Simple Fire Roasted Tomato Soup (which makes me happy)

Baking Nigel Slater's Chocolate Muscovado Banana Cake with My Boys

Yvette van Boven's Baked Risotto with Cauliflower, Gruyere and Crisp Bread Crumbs

Molly Moon's "Scout" Mint Ice Cream

red rocks in january and a winter citrus salad (beets, grapefruit and watercress)

inspiration from the kitchen in boulder: parsnip soup puree with mushrooms

In Instagram: Coffee & Pie (Ottolenghi and Tamimi's Jerusalem Herb Pie)...and link love!

Pistachio-Rosewater Meringues (and another year on Earth)

H-Mart In Instagram and Dubu Jorim (Korean Braised Tofu)

Winter Citrus: Deb's Grapefruit Olive Oil Pound Cake and Ina's Lemon Yogurt Pound Cake (plus trial-and-error baking at altitude)

Gardens and Galettes (Butternut Squash with Caramelized Onion)

Almost-Winter Hike (Boulder's Chautauqua), Almost-Winter Soup (Bittman's Mushroom Barley)

Ingredients

Method

Mourning

The Festival of Fritters, Part I: Adam and Maxine Rapoport's Potato Latkes (Potato Pancakes)

Adam and Maxine's Famous Latkes

A Market Inspiration: Swiss Rösti topped with Shakshuka

INGREDIENTS

INSTRUCTIONS

Denver O' Denver: An Extensive City Guide of Denver, Colorado {Updated}

Krisana Park's Mid-Century Modern (and Candy Buckeye)

Autumn Walks and Pumpkin Chocolate Chip Bread

Weather, Soup Season and Edamame Wonton Soup