Tag Archives | Summer 2009 Recipes

Rose Water Panna Cotta

Recipe courtesy of Chef Kelly Steinmetz Flying Fork Cafe and Bakery, Paonia, Colo.

Makes 12-14 4-ounce portions
1/2 ounce cold water
1/2 ounce rose water
1 envelope unflavored gelatin
3 cups heavy cream, divided
1 cup sugar
1 vanilla bean, just the paste from inside
14 ounces mascarpone

Balsamic Strawberries
1 container strawberries, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

For the panna cotta, combine water, rose water and gelatin. Set aside. Heat and stir 1 cup heavy cream, the sugar and vanillabean paste, until the sugar dissolves. Strain into the gelatin
mixture and stir to dissolve. Add in and mix the mascarpone and 2 remaining cups heavy cream to the gelatin-and-cream mixture. Pour into 4-ounce ramekins and refrigerate overnight.

Toss strawberries, vinegar, sugar and pepper in a large bowl to combine. Let stand for a minimum of 30 minutes. Strain and spoon strawberries over panna cotta.

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Recipe courtesy of Chef Kelly Steinmetz Flying Fork Cafe and Bakery, Paonia, Colo.

Makes approximately 2 1/2 quarts
1 medium zucchini
1 medium yellow squash
1 medium red bell pepper
1/2 medium yellow onion
1/2 medium red onion
2 medium cucumbers
2 medium carrots
4 celery stalks
3-4 tomatoes, whatever kind is ripest
1 28-ounce can crushed tomatoes, do not strain
1 teaspoon crushed pepper flakes
1/2 cup extra-virgin olive oil
2 cups cold water
Fresh oregano, thyme and Italian parsley, chopped
Kosher salt
Freshly ground black pepper

Wash all of the vegetables (I leave on the skins for extra vitamins and texture). In batches, process the zucchini, squash, bell pepper, onions, cucumbers, carrots, celery and whole tomatoes in a food processor until approximately 1/2-inch in size. Mix processed vegetables, crushed tomatoes with their juice, pepper flakes and olive oil in a glass, stainless-steel or plastic container (not aluminum). Add water to create a souplike consistency. Season to taste with oregano, thyme, parsley and salt and pepper. Let sit overnight to enzymatically cook and marinate.

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Gooseberry Jam

Recipe courtesy of Barbara Martin, co-owner of the Gooseberry Patch restaurant in Penrose, Colo., known for its gooseberry pie

Makes approximately 3 pints
1 quart gooseberries
1 cup water
3 cups sugar

Put gooseberries and water into a heavy-bottomed saucepan. Cook over medium-low heat for about 60 minutes, or until skins are tender. Add sugar and cook until mixture is thickened. There is enough natural pectin in this fruit so that you won’t need to add any. You can put this mixture up in jars, using a water-bath treatment for canning, or refrigerate.

Note: If you have any rhubarb, cut up into small chunks and add a little more sugar, and you’ll have a delicious gooseberry-rhubarb jam.

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Gooseberry Conserve

Recipe courtesy of Barbara Martin, co-owner of the Gooseberry Patch restaurant in Penrose, Colo., known for its gooseberry pie

Makes approximately four pints
1 large orange
1 1/2 pounds gooseberries
1 1/2 pounds sugar
1/2 pound raisins (dried cranberries are also good)
1 teaspoon ground cinnamon
2 cups roughly chopped pecans or walnuts
1 teaspoon vanilla

Wash the orange, cut into chunks and place into a food processor. (If you prefer, zest the orange, discard the remaining peel and use the zest and fruit). Pulse until the orange is small and chunky. Put the processed orange into a heavy-bottomed saucepan and add the gooseberries, sugar, raisins and cinnamon. Cook over medium-low heat for about 60 minutes, or until the berries are soft and the mixture has thickened. Add nuts and vanilla.

This conserve can be put up in jars, using a water-bath treatment for canning, or just refrigerated. It is excellent on biscuits and even served with meats.

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Gooseberry Pie

Recipe courtesy of Barbara Martin, co-owner of the Gooseberry Patch restaurant in Penrose, Colo., known for its gooseberry pie

4-5 cups whole gooseberries
1/3 cup all-purpose flour
1/3 cup cornstarch
1 1/2 cups sugar
1 teaspoon ground cinnamon
2 rolled-out, 10-inch pie-dough rounds; put one in pie tin

Preheat oven to 350 degrees. Mix together gooseberries, flour, cornstarch, sugar and cinnamon. Pour into pie shell, cover with top crust, crimp and bake for about 60 minutes. Oven temperatures vary, but the pie should be browned and the fruit should bubble for about 10 minutes before removal, or it will not be thickened.

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Grilled Potatoes with Avalanche Chevre and Cilantro Vinaigrette

Courtesy of Chef Dava Parr

For the potatoes
2 pounds medium-sized red-skinned potatoes
2 cloves garlic, crushed
Sea salt
Freshly ground black pepper
1/2 cup olive oil

Boil potatoes in a pot of salted water until just turning soft, about 30 minutes. Cool under the tap, drain and slice into 1/2-inch rounds. Place in a bowl and toss with garlic, salt, pepper and olive oil. Set aside.

Heat the grill to medium-high while preparing the vinaigrette.

For the vinaigrette
In a blender, combine:
1 clove garlic
1/2 cup fresh cilantro
1/4 cup fresh basil
1 teaspoon toasted cumin seed
1 teaspoon toasted fennel
1/2 teaspoon crushed red pepper
1 teaspoon sea salt
2 tablespoons apple cider or white-wine
1/2 cup olive oil
Puree and set aside.
For the dish
1 log Avalanche Cheese Company goat cheese, sliced into 1/4-inch-thick slices

Place potato slices directly on the grill. Grill them for about 10 minutes on each side. Remove from grill and artfully arrange on a serving dish. Top with slices of goat cheese and ladle dressing over the top. Voilà!

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Toasted Cumin, Tomato, Arugula and Cucumber Salad

For the Salad
1 cucumber
2 tomatoes
Sea salt
Cracked white pepper
Arugula, cleaned and dried
(a couple of big handfuls)
For the Dressing
1/2 teaspoon cumin seed
Pinch coriander seed
1/2 clove garlic, crushed
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil

Peel the cucumber and cut in half. With a spoon, gently scrape out the seeds. Cut into bite-sized pieces and put into a salad bowl. Cut tomatoes into bite-sized pieces and put into a colander
over a bowl, reserving the juice for the dressing. Add tomatoes to the bowl with cucumber and toss with salt and pepper.

In a pan on the stove, dry toast the cumin and coriander seeds until they are just beginning to smell good and turn a little golden. Quickly remove from heat and pour the seeds into a small bowl so they do not burn. Add garlic, tomato juice and lemon juice. Slowly whisk in olive oil. Pour dressing over tomatoes and cucumbers, add arugula and give a little toss.

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Yogurt Sauce

1/4 cup peeled and grated cucumber
1/2 teaspoon sea salt
1 1/2 cups plain yogurt
(whole yogurt drained through a sieve is the
answer for a great sauce)
Juice of 1/2 lemon
1/2 teaspoon crushed garlic
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley

In a good-sized bowl, toss the cucumber with salt and let sit for 10 minutes. Put cucumber into a strainer and press gently with your fingers to rid of excess moisture. Put cucumber back into a dry bowl. Add yogurt, lemon juice, garlic, oil, dill and parsley, and whisk until blended.

One serving suggestion is to wrap the lamb and yogurt sauce into a warm grilled pita, but the cucumber, arugula and tomato salad on page 16, made with vine- and sun-ripened vegetables straight from the CSA box or farmers’ market, makes it even more perfect.

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Grilled Lamb or Pork Souvlaki

Courtesy of Chef Dava Parr

Make marinade the day before, as the meat must marinate overnight. Have skewers on hand. If using wood skewers, soak them in water for at least 2 hours before grilling.

1 1/2 pounds boneless pork or lamb shoulder,
cut into cubes
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons lemon juice
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
Freshly cracked black pepper
Coarse-ground sea salt

Combine olive oil, vinegar, lemon juice, garlic, onion, oregano, parsley, mint and black pepper in a bowl and mix well. Add the meat and toss to coat. Cover and refrigerate overnight.

Preheat grill to medium-high. Thread meat evenly onto four skewers and season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium doneness, or cook for about
6 to 7 minutes if you prefer well done.

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Grilled Corn on the Cob

Courtesy of Chef Dava Parr

4 to 5 ears sweet corn
1/4 stick butter
1 tablespoon maple syrup or raw honey
Shake of sweet paprika
Juice of 1 lime
Sea salt

While you light the grill, let the kids peel the husks all the way down around the end of the corn to make a good handle, leaving the husks attached. (Show the wee ones how to remove the silk without removing the big “green handle.”) Heat the grill to medium high.

Melt the butter, maple syrup or honey, and paprika in a small pot that you can take out to the grill to use for basting. Add the lime juice after the mixture has melted. Baste the corn and place
on the grill, with the “handles” hanging over the side. Turn and baste about three or four times so that all of the corn is golden brown, about 5 minutes. Sprinkle with sea salt and serve.

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