Author Archives: jenna

a culinary road trip adventure… and crispy stuffed squash blossoms

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This past weekend Mark and I took a little road trip… we arranged for our lovely neighbors to water our growing veggies, dropped off Bella at Mom and Dad’s for  a doggie vacation, and mapped it out.

When we started dating, Mark and I realized we both share a dream of taking a year or two to travel around the USA in an airstream and see every nook and cranny. I am the kind of person who loves to stop at every tourist attraction… and stop for food and meeting a local or two as often as possible.

We turned an 8 hour drive into a two day journey, stopping at a goat dairy, a brand new whiskey distillery, a spiritual hot springs, met a yak farmer, went to a Colorado(!) alligator and tilapia farm, left items at an official UFO watchtower, and met up with our friends at Sutcliffe Vineyards tasting room, ending our journey in the Sutcliffe Vineyard in Cortez, CO.

We sucked the marrow out of every moment of this trip.

First up, Jumpin’ Good Goat Dairy.

This dairy has loads of lovely goats, which they use to make many kinds of cheeses, ranging from feta to cheddar to goat blue. Mark first got to know them when they shipped some pork backfat from a couple of berkshires that they had raised on their farm to make lardo, which he processed for them to sell on site.

I fell in love with a few of the cheeses. They make the most amazing squeaky goat cheese curd. I wanted to fry it up into the best cheese curds ever! (Too bad it didn’t last that long.) I also was enchanted by the soft chevre… fresh and unaged, it is available in tons of flavors, but the plain cheese on its own is fresh and tangy, and the garlic and herb made a perfect stuffing for squash blossoms from the garden. We finished up our selection with the blue, bought some crackers and got ready for a picnic in the car.

This goat kept smiling at us when we pet her! With a twinkle in her eye like this, how can her milk be anything but amazing?

Once we got to the winery, we had a feast. I whipped up some stuffed zucchini blossoms before we had our meal. We plucked the zucchini blossoms from the garden (you can find them from your favorite farmer at the weekly farmer’s market, ask ahead as they usually go to restaurants). I like them fried (who doesn’t?) and used what there was in the cupboard to make the tempura. There is, however, no shame is buying a tempura mix from your Asian market, this is always foolproof.

Chevre stuffed crispy squash blossoms:

  • 1/2 cup all purpose flour
  • 1/2 cup fine corn masa (gives a great flavor, but more flour or rice flour would be great too)
  • 1 egg, whisked
  • 1 teaspoon baking powder
  • 1 cup of ice cold water, soda water or beer
  • kosher salt to taste

Method:

  • mix all ingredients together well, do not over mix
  • keep as cold as possible
  • don’t freak out if there are a few lumps

For squash blossoms:

  • pull the stamen out of the center of the flower, being cautious to not rip the flower, give them a gentle wash to remove any dirt or bugs, then dry.

  • stuff something delicious inside, I love goat cheese (we used the garlic herb chevre we got at Jumpin’ good goat)…
  • give tot top of the flower a little twist to make sure the cheese doesn’t ooze out while it is cooking

  •  drag through tempura batter quickly to coat
  • drop into 350* oil for about a minute or so on each side

eat immediately and enjoy!

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beer can chicken???!!!???!!!

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I have been hearing about beer can chicken for years… I knew it was fun, I knew it was cheeky, I just never knew it was SO DELICIOUS!!! I can’t believe I’ve waited this long to make it!!! It is the perfect easy summer grilling dish. Don’t knock it ’til you’ve tried it!

This chicken is so juicy, so flavorful, and the skin is crispy (always a necessity for me!).

I figure this dish needs no further introduction, so if you haven’t yet… just make it already!!!

Ingredients:

  • 1 can of beer (use the good kind, drink half)
  • 1 shallot, cut in chunks
  • 5 cloves of garlic, smashed
  • 1 lemon, cut in half
  • 1 whole chicken
  • blackening spice
  • kosher salt and black pepper

Method:

  • Heat your grill. Keep the coals on one side, you will cook the bird over indirect heat to keep it from burning, and let it go slow and low.
  • Rinse the bird with cold water and don’t forget to remove the package with the liver and heart. Feed it to the dog.
  • Tuck the wings behind its head so it looks classy.
  • Take the top off the beer can with a can opener. Make sure you have drank half of the beer.
  • Drop the shallot, garlic, and a spoonful of blackening seasoning into the beer. Squeeze half the lemon into the beer. Drop it in as well if there is room. If not, toss it.
  • Stick the other lemon half into the neck of the bird to help keep the steam from the beer in the cavity while cooking.
  • Season the chicken with a light sprinkle of kosher salt and black pepper and the blackening seasoning. Take it easy, because a lot of pre-made seasonings already have salt in them.
  • Stick the can up inside the chicken and position it so it stands up.
  • Place the bird over the cooler part of the grill, over indirect heat. Don’t make the tragic mistake of letting it get too hot so you burn the skin.
  • Place the lid on top of the grill. If the lid won’t go on, try taking the grate off and putting the bird in a pie tin or cast iron skillet and just placing it near the coals.
  • Let it alone for about 1 hour or so, checking every once in a while to be sure it doesn’t burn or get too cool.
  • Test the meat with a thermometor (every kitchen should have one) and pull it out at 165*.

It should go without saying that you shouldn’t use a glass or plastic container for the beer, but I sometimes get crazy questions and don’t want to hear that one:)

Enjoy!!!

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Surprise rooster = Coq au vin blanc

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In celebration on Coq au vin day, (one of our favorite dishes), we offer a story of our little urban “farm/ranch” in the heart of Denver.

We belong to an amazing chicken co-op that provided us the opportunity to be involved from the ground up. We had 9 little chicks in our home from day two of their lives for a little over two months. We fed them their first food. We fell in love with them, loved them, named them, and we certainly had the most spoiled chicks in the city.

The chicks all live on a farm now as part of the co-op. 40 happy hens growing strong, someday to give us eggs. One rooster ended up in the group, and he was pretty aggressive with the hens. The day finally came to a head where the lives of the hens were in danger (his fault) and he was separated. Unfortunately due to the (very) early morning cock-a-doodle-doo of the rooster, he had no place on the farm in the middle of the city, or in the back yard of our members.

SPOILER: if you have are sensitive about killing, plucking, or eating an animal, please skip on to another post. If not, read on.

I grew up in Boulder, CO. I never had the opportunity to raise chickens in our backyard, and certainly never had the chance to butcher one. I know where this rooster has been every day of his life, and exactly what he has eaten: Organic, no gmo, no soy feed and fresh Colorado water (and maybe a little poop, because chickens poop in their water a lot.) I was very excited about this.

I did a little research on youtube, asked some friends and sharpened up the knife. We grabbed a plastic container to hold the rooster, grabbed our gloves and got to business.

I talk a big game. I am down for every experience, but this time I got a little nervous. I have never had anything die by my hands before. I shuffle spiders out the door in lieu of smashing them. (I do, however, kill mosquitos). Mark gave me a little pep talk and we made it happen.

There are tons of videos on the web about how to do this, so if you are ever lucky enough to do it yourself, youtube it. I’ll just say, have your mise en place ready so you can move once it is started. I cannot believe that my Grandma Hunter used to do this all the time when she was growing up in Fargo.

It happened. He bled.

The video said to place the bird in boiling water to make it easier to pluck, but we just got plucking. This way, I could see which feathers were pretty for my father, who will use them in tying his flies. Its pretty easy to pluck. And a great excuse to use the word “pluck”. Like mother “plucker”. Mark cleaned out the insides, which was just one step too intimate for me.

Here he is drying out after plucking and before I burned off the feathers on out little gas burner. I broke down the animal.

The recipe for dinner was decided by Mark, he wanted coq au vin, which we love. Traditionally, this recipe great for an old hen. The red wine and the braising make the meat tender and tasty. Our bird is young, but it still sounded good to me. We used white wine instead (it is hot in Denver right now), and it turned out fantastic.

Talk about using the animal, here is where the bird ended up:

Feathers: to my Dad Jim for tying flies for fishing

Feet, bones: into the braising liquid for flavor and enriching the broth

Meat: enjoyed every bit of it.

Nothing was wasted. Thank you Mr. Rooster.

Coq au Vin blanc:

  • 1 rooster, cleaned and broken down
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 each, carrot, peeled and rough chopped
  • 1 each bay leaf
  • 1 small bunch thyme (pull from the herb pot outside)
  • 1 spring rosemary (herb pot)
  • 2 cups or so chicken stock
  • white wine (enough to cover the bird after the stock)
  • to taste kosher salt and black pepper

Method:

  • season the bird skin and sear on each side in a splash of oil until golden brown. Set aside.
  • place onion and garlic in pot. Saute until translucent.
  • Add bird, stock and wine. Heat through. Add herbs.
  • Heat for 1 1/2 hours or until rediculously tender and crazy flavorful.
  • Season to taste.

Serve with warm bread for dipping. The bread with the sauce alone was enough to make a meal!

 

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what exactly is a pop up???

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I have had number of people ask me what a pop up (or a sprout up, as I like to call them) dinner is.

A pop up is a dinner, usually in any kind of space that has access to a kitchen. It can be in a home, a barn, a farm, an airplane hanger or a brewery, you get the idea. The point is it is a fun and different way to showcase a chef and her (or his) food, perfect when they don’t have a brick and mortar restaurant and/or if they want to do something completely outside of what they do daily in their home kitchen.The level of creativity and originality that you see at these things can be pretty crazy because there is little risk. Dinners rarely are scheduled for more than a few nights, then the opportunity is gone.

These dinners are happening all over the world!

Often, these dinners are at a secret location until it is announced, usually a day or two before the event.

I have a dinner coming up at Studio F. Studio F is in the historic Icehouse building in Denver on 18th and Wyncoop.

This dinner is a celebration of food from all around the globe. I’m serving these dinners same week as the premiere of Around the World in 80 Plates, airing on Bravo on May 9.

The menu begins in Spain with a trio of tapas and moves on to Thailand so guests may enjoy (Il mondo Vecchio) lap chong paired with a beautiful cocktail featuring Mekhong, the spirit of Thailand. Attendees will move on to my favorite country, Italy, and work their way to France, finishing in Morocco with a one-of-a-kind m’hanncha, a snake-shaped cake surrounded by almond-stuffed dates and the partner to end most Moroccan meals, warm mint tea.

All of the cocktails and wines are paired with ingredients and origins from each country, and I’ve got music from each country to pair with the evening as well, as I really think that enhances the experience.

I’m thrilled to join on of my favorite Colorado chefs, James Mazzio, (one of Food & Wine’s best new chefs in 1999) as we celebrate the opening of Studio F and the debut of my new show. I want to give my guests a little bit of flavor from all of my favorite parts of the world.

Each evening will feature a seating at 6:00 pm. Please arrive early and have delicious libation as we will begin the experience on time. and tickets for the 5-course dinner are $100. Tickets may be purchased online by visiting www.studioflodo.com.

 

 

 

 

 

 

 

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when life hands you limes… at least juice them right!

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Summer is here, and that means cocktails. Margaritas. Mojitos. Mexican beer with lime.

I always like it when we get the citrus in a large 25# box for drinks we make at the restaurant… there is a funny little drawing on the side of the lime box showing how to cut the limes to get the most juice. Strangely enough, hardly anyone ever does it.

Cut the lime like this… (but you’ll cut it all the way through)

 

I think the best thing about cutting it like this at home is that the edges are perfect for squeezing in guacamole and on chips (then sprinkling with salt and chile), and the core section slides perfectly into your bottle of beer. Of course, there is no way to get 100% of the juice, but this way really allows for a good squeeze.

A few lime tips:

  • Buy the heaviest limes you can at the grocery. These suckers are usually pretty expensive, and you certainly want to get the most bang (or juice) for your buck.
  • If you think the recipe would be enhanced by the flavor of the zest, by all means use it! I think the zest offers some of the best flavor with any citrus fruit. (I always use a rasp or microplane to zest). I put it almost every recipe that I put the juice in.
  • Roll the lime on the counter under your hand a few times to release the juice before you cut. It breaks up the membrane inside the fruit.
  • A warmer lime will give up more juice. Use it room temp rather than from the refrigerator. Some people even microwave them for 10 or so seconds. I don’t.
  • Use a hand citrus juicer. Put the lime in what looks like backwards. I have seen tons of people use this the wrong way. You want the cut side facing the holes where the juices come out, and the lime gets turned inside out. You can buy expensive ones at a fancy kitchen store, or they come really cheap at a Mexican market. They both make the same margarita!
  • Use tongs. Lots of chefs grab a pair of tongs to do the squeezing work. Just position the citrus close to the handle, in between the tongs, and squeeze.
  • Use a reamer. These are great and get out a ton of juice.
  • Use a fork in the same manner if you don’t have a reamer.
  • Use your thumb in the same manner if you don’t have a fork.

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ouef! here it is!!! eggs, chickens, and how to hard boil perfectly.

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This week, the kids and I headed to Two Bear Farms, where Bruce Miller has over 250 chickens, all free range, organic and all natural. No hormones, chemicals or pesticides are ever used. Bruce gave us a tour of the property and we really enjoyed hanging out with the hens. It was pretty cool to see how big our chickens will be once they are layers. We have had our 9 chicks for 5 weeks so far, and they have already grown to 4 times the size they were when we first got them!

The coolest thing of the day at the farm was pulling the eggs right out from under the hens… and they were still warm. I am so excited for our fiture with fresh eggs everyday!!

Vivianna and Matteo with the chicks at a couple days old:

 One sexy chick and her egg of the day at Two Bear Farms…

Brand new farm fresh eggs won’t peel easily. We tried the other day and it was a disaster. For the most success, 2 week old eggs or older work best. You can tell the day of the year the eggs were packaged by the 3 digit number on the side. All USDA inspected eggs have this numeric indication, which ranges from 001 (January 1), to 365 (December 31).

  • As eggs age, the yolks flatten out and the whites become thin and watery.  You can tell when you crack an egg into a hot pan if the egg is very fresh or not by checking the white. If it holds together tightly, it is very fresh. If the white thins spreads out and is thin, it is older (this does not mean unhealthy or bad, however). We eat older eggs all the time.
  • A splash of white vinegar and a teaspoon or so of salt in the water may help with both coagulation of the albumen (the white) of any eggs that crack, keeping it together and making it less messy. Mark disagrees and actually makes fun of me for it, I’ve read it may be a wives tale, but I don’t really care. I do it anyway because it doesn’t hurt anything, and it makes sense to me. (I’ve also read scientific reports about protein denaturation and how the acids in vinegar).
  • The color of eggs (white, brown, green) is just due to the breed of the chicken. Color has no significant bearing on the the flavor of the egg. So spend more money on the brown ones only if you like the fancy color better.
  • Storing eggs on their side (lay the carton on its side in the refrigerator) if you want the yolks centered for deviled eggs.
  • Spinning an egg on the counter will help if you can’t remember which ones you have already boiled. A raw egg will wobble like a weeble-wobble. A cooked egg will spin like a top.
  • Claudine Pepin (her father is Jacques Pepin, so she learned from the best) recommends poking a hole in the base, the flatter part, of the egg with something thin and sharp like a needle There is an air pocket here and it is said this helps for peeling. Just make sure you lightly poke, don’t go all the way to the yolk, just through the shell into the membrane.
  • Overcooked eggs result in a yolk with a green ring and whites that are very rubbery.

How to boil an egg perfectly…

  • Place eggs in a pan with cold water. Cover eggs by at least an inch.
  • bring water just to a boil over high heat.
  • turn them way down, to a very light simmer for 10 minutes. (8 minutes will give you a softer yolk, 12 minutes will result in a very firm yolk)
  • turn off the heat and remove, placing the eggs in ice water for about a minute. This will stop the cooking.
  • either remove and roll each egg on the counter under your hand to crack all over, or pour off the water and vigorously shake the eggs in the pan to crack the shells.
  • put them back in the ice water for 5 minutes to cool. The mistake we often make is to leave them at this step.
  • they must be peeled now for perfect removal of the shell.

They will be cooked to a golden yellow, with tender yolks and whites (not rubbery)

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brussels sprouts even a hater will love

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A few years ago, I really fell in love with brussels sprouts. I love their earthy, fresh, slightly bitter, yet sweet cabbage flavor and how well they pair with all types of pork, especially bacon! The flavor of them really shines when they are sauteed and crisped up. Fried, they will knock your socks off. This asian inspired recipe is so healthy and a nice departure from the heavy sprouts that you may be familiar with. This is hands down one of the most requested recipes I have ever made, many time from people who “hate” sprouts.

 

Sauce ingredients:

  • 2 Tbsp sugar (white or brown)
  • 1 clove garlic, minced or grated on a microplane
  • 1 each lime, zested on a microplane
  • 1 Tbsp fresh lime juice
  • 1/2 tsp sambal or sriracha
  • 2 Tbsp fish sauce
  • 1 tsp mint, finely chopped
  • 1 tsp cilantro, finely chopped
  • 2 Tbsp water

Mix all sauce ingredients well in a bowl. This will last in the refrigerator for 4 or so days, and makes a great dip for spring rolls or vinaigrette for shredded raw cabbage salad as well.

Method:

  • Trim stem and any brownish or yellow leaves. Cut into 6 wedges (cut in half, then each half into thirds, keeping attached at the base.
  • Heat saute pan to almost smoking, coat bottom of pan generously with canola oil. Don’t overcrowd the pan, this will steam the sprouts and keep them from browning, which is what you want.
  • Add raw brussels to pan and saute on high heat until the hearts soften up, the leaves start to brown well and brussels pop open. Don’t worry if they blacken a bit. If they stick, add another splash of oil. If you have a fryer, drop the sprouts into hot 350* oil for a few minutes until they crisp up.
  • Once dark and crispy, add your sauce to the hot pan, then pull from heat and toss well until well coated.
  • My aunt loves them topped with chopped roasted peanuts, and they are great with asian puffed rice, or even rice crispies.
  • I guarantee you’ll love them!

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buttery tomato sauce “a-ha”…

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Dear Marcella Hazan,

Thank you so very much for sharing this incredible recipe with the world, and, more personally, my mouth. The only sad thing about this sauce is that I’ve never made it earlier!

Every once in a while I read about a dish that I have been making for years, like tomato sauce, and I find that altering the way it is made changes it entirely! Such is the case with the buttery onion tomato sauce that I read about in gilt taste. This recipe has been passed around by countless food bloggers, all with kind words of delicious devotion.

This sauce is made silky and smooth with just a few ingredients… butter, onion, and the highest quality canned tomatoes you can find (I can’t help myself and toss in a clove or two of garlic!). I love San Marzano tomatoes, and here in Colorado I am addicted to mm local, high quality and so fresh it can be traced back to the farm. In the summer, when the farmer’s markets are brimming with ripe tomatoes, that’s what I’ll use.

Delicious Buttery onion tomato sauce, adapted from Marcella Hazan

serves 4 (don’t count on leftovers)

  • 5 Tbsp whole butter (I always use unsalted)
  • 1/2 yellow onion, simply remove the skin
  • 2 each whole garlic cloves, skin removed
  • 1 28 oz jar whole peeled tomatoes, the highest quality you can find
  • pinch kosher or sea salt and a turn or two of fresh black pepper
  • 1 # pasta

Method:

  • melt the butter in a non-reactive saucepan, add the onion and garlic. sizzle, but don’t brown the butter.
  • add the can of tomatoes. stir and simmer for 45 minutes.
  • remove the onion and garlic, if you’d like. (I think the garlic tastes amazing spread on a little bread)
  • season to taste
  • meanwhile, boil the pasta in water as salty as the sea until al dente.
  • toss together and get ready for a pasta “experience” like no other.

When I first made this recipe last week, I woke up the next morning and made it again. For breakfast. I couldn’t wait to share it with anyone who hasn’t heard of it before!

 

 

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Food + movies = our kind of fun

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We don’t really watch TV, but we do watch quite a few movies. Our favorites tend to include our main passion… food. Mark and I both got a nasty case of pinkeye yesterday, so we won’t be out the house for a day or two. We’ll be watching a selection  of our favorites, in no particular order. Fire up your netflix cue and pop some popcorn.

  • 9 1/2 Weeks. We prefer to forward through the rough, nutso sex and just get the food porn on. This one isn’t for everyone:)
  • Like Water For Chocolate. The only movie I’ve ever seen that was worlds better then the book. Spanish subtitles.
  • The Big Night . Anyone who is crazy enought to own a restaurant will tell you about the trials and tribulations. Here, you can also really see their passion for food!
  • The Last Holiday. I have a secret Queen Latifah crush. Here, see how she chooses to spend her last days… with her favorite chef!
  • Bottle Shock. Fun movie about wine, trusting talent and passion.
  • Chocolat France, food, love.
  • Ratatouille. Who doesn’t love a food cartoon with a rat chef?
  • Julie and Julia You can’t put Meryl Streep in a food movie about Julia Child and not make it a hit!
  • Mostly Martha “No Reservations” in German, much better and much more believable…
  • Willy Wonka and the Chocolate Factory. The classic. (Sorry Johnny Depp.) This is the ultimate movie about living your food.

 

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around the world in 80 plates!!!

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I’m thrilled to announce my participation in Bravo’s newest culinary-adventure based reality competition show. You like cooking and world travel like I do? Then this is the show for you!!

The show, scheduled to air on May 9, is hosted by Cat Cora and Curtis Stone, and pits twelve chefs against one another in a forty-day race that journeys across ten countries, including China, Argentina, England, Italy, France, Morocco, Spain, Thailand, the United States and Uruguay. Big-name celeb chefs, including José Andrés, Wolfgang Puck and Nigella Lawson, make plenty of cameos as the show’s “food ambassadors.”

AND I’M ONE OF THEM!!! This is going to be an amazing show, so please make your plans for a Wednesday night viewing party with your friends to watch myself and 11 other fabulous chefs race around the world and cook our asses off in some pretty crazy places.

In the meantime, here’s a preview: www.bravotv.com/around-the-world-in-80-plates/season-1/videos/a-new-culinary-adventure

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