Sake Glazed Salmon with Garlic Chive Egg Noodles

I just revisited these noodles for the scallion contest. It was a no-brainer to use them in place of the garlic chives from before. I modified the ratio slightly, but they are still as tasty as ever. For lunch I will be eating them with kabocha turkey burgers from last night…which might sound weird, but they were great: ground turkey, roasted kabocha, pickled ginger, garlic, shallot, soy, sherry, leftover scallion oil from these noodles… These egg noodles are great for spring. Eat them as is because they are so tasty or top them with grilled fish or chicken, toss them … Continue reading

    Itty Bits of Meat, Day One

    If you hadn’t noticed, I moved Meatless March to a later summer date when my garden will be plentiful (I dare you hail!) and vegetarian cooking is sparkling with the raw, the ripe and the rainbow colored. It did not hurt that we also took possession of 25 pounds of happy-running, grass fed beef lovingly raised by my husband’s step family and lovingly slaughtered and packaged by his grandfather’s processing company. Irish Grove Farms and Eickman’s Processing Co. are both in Illinois and as my husband’s father and stepmother were stopping through Denver on a road trip, we convinced them … Continue reading

      Getting Better at the Simple and Soulful

      Despite the fact that I love a complex, swanky meal and can twist my brain in knots dreaming them up, I have long aspired to a simpler life. Meals involving minimal ingredients, prep, equipment, time, money. I recognize that my simple is different from a lot of people’s simple, but it’s all relative, isn’t it? And lately I have achieved some true simplicity in dishes that have surpassed my expectations in flavor, ease and overall satisfaction. So I am creating a new category to house these gems so that I can browse them occasionally and bring myself back from the … Continue reading

        Deviled Tea Eggs

        Because I seem to thrive on making too many plans involving cooking and cleaning at any one time, I decided to have some friends over for “heavy snacks” and drinks the day before a blow-out French Laundry-inspired New Year’s Eve dinner. Naturally I thought simple, tasty, little effort. And, for me, I think I succeeded. Because I am still finishing details for the afore-mentioned NYE meal, I will just give the basics on a couple dishes from yesterday. It all pulled from my go to dishes, paired wonderfully and made for a really fine evening. First up were the deviled … Continue reading

          My Obsession Continues

          I can’t think of any food pairing that has had more stiction for me than smoked tea and orange peel. And I have now also learned the real meaning of the word “stiction” which I think still fits, but any linguists out there should feel free to set me straight. From savory, decadent duck to complex, creamy, sweet ice cream to my latest daydream that pulls all that together, this combination has never let me down. And that is why every time an idea illuminates in the outer reaches of my mind, I reel it in and toss it around … Continue reading

            Spicy Corn Salad

            One of my favorite recipes for sweet summer corn is a cold, gingered corn soup with a sesame, chili drizzle. All the flavors pair so well and I figured it would be equally good as a side dish. I’ve had a real see-saw of luck on my corn this year. Some ears are beautiful and some are toothless wonders, but most taste pretty darn good. My recent harvest, for example: Sighs and alases, I cut the corn from the cobs, grabbed a couple chilis that could be thin, wimpy jalapenos, or possibly some other red chili (since my three year … Continue reading

              Tofu Fritters with Coconut Corn Broth

              This has been the first summer that we’ve had a real garden harvest. And that has happened despite the things that are failing. We have many, many things doing well. But also piles of plants that look fabulous yet are either not producing anything (cauliflower I’m looking at you) or things that are pretty terrible (yes, you cucumber plant I ripped from the ground today for producing the worst bitter taste I have ever encountered). And one failure at this house has been legendary. Corn. Growing up my dad would try planting it on the side of the house. Oh … Continue reading

                Tea Egg Salad

                Last Chinese New Year I decided to make a veritable feast. Tea eggs were perhaps the most festive looking and versatile pairing item on the menu. Not only are they beautiful to look at, but the steeping liquid seeps into the eggs giving them a subtle, but lovely spiced flavor that complements so many other dishes. I had left the leftover eggs in the liquid for yet another day, peeling, chopping and mixing with mayo for a divine egg salad. To improve things even more, I added thin slices of a black bean, tea braised pork rib to some tiny … Continue reading

                  A Belated Admission

                  Dear Dad, You were right. Pressure cookers ARE great. Fall-aparty meat is where it’s at and pressure cookers can deliver in 15 minutes flat. I’m sorry I screamed and cried and ran from the room when you tried to make me use one. “What were you, like eight?” Ryan asked as I told him the story. “No, more like fifteen. And I was scared of air pumps and bicycle tires, jumper cables and anything else that might potentially explode.” But in thinking back on this awesome display of drama on my part, I think I am realizing I was in … Continue reading

                    An Unexpected Maple Syrup Duo

                    Yesterday I had made an apple tarte tatin in Dutch cheese crust to do away with the pile of apples collecting on our counter. I rarely make desserts like this and when I do I usually eat one piece and give the rest away. And so it was that I delivered a slab of tarte tatin to our friend (and mama of my daughter’s best friend) Andra Zeppelin, author of French Press Memos. While we were visiting she asked what I had planned for my daughter’s dinner to which I replied with a numb kind of stare. Because in my … Continue reading