Cocktails and Popcorn Balls

22 Sunday Jul 2012

Posted by in dessert, DIY, Drinks

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Let me start by saying I can’t believe how fast this summer is going, and how much fun we have been having! Phew- I’m tired!

Last week I got to be apart of the Ebay Green Team at this years EVO 2012 Blog Conference (elevating woman in social media) at the Canyon’s Resort in Park City, Utah. Different companies sponsor the event and showcase their missions anyway they want, hopefully in way that will speak to the attendees and inspire them in their own lives. Ebay’s Green Team’s mission was to show case what it means to live green, from buying vintage furniture instead of new, buying organic cotton blankets and throws and decor made from recycled materials, to eating locally sourced food.

The food part is where I come in, I linked up my buddy from eBay (JD Norton) with my friend (Chantelle Bourdeaux and Lisa McCune of Juniper Co.) from Salt Lake to source the food, I was asked to represent the food! What a gig, you mean you are going to PAY me to talk to people about local organic food and why it is important? Guess how long it took me to accept this gig? 1.7 seconds!

During those three days we served food from all over Utah, cocktails made with local ingredients from Park City and Northern Utah, popcorn balls made with only TWO ingredients one from Park City and the other from Logan, local meat and cheeses from Heber Valley, Salt Lake City, and Eden, and local eggs from Provo were used in mini cheesecakes and quiches. The goal was that the attendees would feel inspired to make versions of the treats they had in our suite when they got home using local ingredients. It must have worked because my friend and fellow blogger Heidi Larsen did just that on her blog, foodiecrush, the great part is she used the original recipe and added her own twist. Mission accomplished!

Food:

High West Whiskey and Vodka Lemonade w/ Slide Ridge Honey– serves 1

1 1/2 shot glasses of High West Vodka or Whiskey

3 shot glasses SanPellegrino Orange soda (whiskey) or SanPellegrino Lemon Soda (vodka)

2 tsp. Slide Ridge Honey simple syrup (simple syrup-equal parts honey and water warmed together until combined)

ice, drinking glass, paper straws, slices of peaches (whiskey) slices of lemon and cucumber (vodka)

Directions:

1. Get out your drinking glass, add ice. Pour in the whiskey or vodka (I made both, during the conference I enjoyed the whiskey at home I enjoyed the vodka, you be the judge), next the orange soda (whiskey) or lemon soda (vodka) and then the simple syrup. Use your straw to mix well, garnish accordingly. Take a sip- Enjoy!

Popcorn Balls– makes 20-22 balls (These were the hit of our progressive dessert party the first night in the Ebay Green Suite @EVO)

14 oz. bees brothers caramel

16 c. plain pop-art popped popcorn

real salt to garnish

Directions:

1. Melt the caramel over a double boiler (glass bowl placed over a pan of simmering water) until the caramel is melted. When you lift the spatula out of the caramel it should drizzle back in the bowl in a steady stream.

2. Measure out 16 c. of popcorn into one large bowl or two small bowls. Pour the caramel over the popcorn. Use a rubber spatula or wooden spoon to mix the two together.

3. When well mixed, use a 1/3c. measuring cup to portion out the caramel popcorn mixture. Form into a ball. Make sure not to squeeze the balls to tight! Continue with the rest of the caramel popcorn mixture until it is gone. Sprinkle with a pinch of real salt. Store the balls in an airtight container for a week or so.

Fresh, Local, Creekside- Update!

09 Monday Jul 2012

Posted by in appetizer, Fish, seasonal

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Welcome to the FIRST in a series of Wasatch Mountain Table Dinners presented by Solitude Mountain Resort. I’m a Salt Lake City native and I never take it for granted that 10 minutes on the freeway and we are in one of the most beautiful places on earth, Big Cottonwood Canyon. When asked to attend this event and share my experience I didn’t hesitate. To be able to share a suburb meal created by one of Salt Lake City best local chefs using local, fresh ingredients served creek side is a no brainer, not to mention leaving the hot city for fresh mountain air is a must.

Upon arrival we are greeted with a fresh minty champagne apple juice cocktail served with a splash of soda water. Just what we needed to wet the whistle and enjoy with our appetizers.

We are also greeted by our friend Miss Lisa McCune, she help the owner of Solitude and host of this event Mr. Scott DeSeelhorst promote this fabulous dinner. Miss Lisa is one the power houses behind the Taste of the Wasatch.

One of the first apps was this Bruschetta of Romesco with grilled green onions and black garlic– yum. I loved the bbq flavor of the green onions it paired well with our fresh minty cocktail.These little morsels of goodness are a M&M Farm Yukon gold potato pillow with wild American Sturgeon Cavier (just a fancy name for tobiko- if you have had sushi most likely you’ve had American Sturgeon Cavier). Light, crispy- delicious! I can’t belive I only got one! (Don’t be late like us!)

I loved deviled eggs and I am happy they are en vogue again. These are Clifford Farm deviled eggs with Icicle radish, Italian summer black truffles, and chives. Creamy, and a little spicy.

There are 40 seats available for these communal dinners, the next event will be July 28, August 4, August 18 and September 15. Appetizer reception @5, dinner @6! $95 person, $125 w/wine pairings.  To make a reservation contact Deena Stevenson @801-536-5722

 

Meet the dream team for this event, (from left to right) Chef Mike Richey, (in the back) Kelli Bess from Slide Ridge Honey, Scott DeSeelhorst (owner of Solitude and our host), and (in front) Miss Lisa.

The perfect date, my sweetie. Bill, Billy, Master William

Here we go… Our first course, Arugula salad with cherries, roasted beets, and house made ricotta cheese. Light beets, fresh cherries, spicy arugula, creamy ricotta dressed with my new favorite ingredient Slide Ridge Honey Vinegar.

 

Next: My favorite of the night, Rustic maple torta with braising greens, chevre (goat cheese) caramelized onion, and balsamic, dressed with fresh mint, parsley, cilantro, olive oil and salt. I love greens and this torta was perfection, the greens were not bitter the crust was light and flavorful and the fresh herbs kept this dish light.

This was the only red served that evening and it came from Scott DeSeelhorst (the host for the evening) winery, Snake River Winery just outside Boise. I usually don’t drink red wine in the summer but this Sangiovese went perfect with the torta.

The Main Event: Wild King Salmon with snap peas, roasted eggplant, zucchini, cherry tomatoes, basil nage and corn pone. Let me say this, I have no idea how you make a corn pone BUT I will be finding out because I couldn’t get enough! I even dipped into Bill’s portion, pure fresh corn flavor! This dish was exquisite, the flavors of the season on one plate- perfection! 

Dessert: Stone fruit tart with apricot, ice cream and Bourbon caramel. I am not a dessert fan nor do I crave sweets but the tart of the apricots cut through the sweet of the caramel, so much so that it took everything I could not to lick the plate. This tart served with a nice cup of hot coffee while the sun set over the Wasatch Mountains was a great end to this unique experience.

Thanks to our local growers, manufactures, and ranchers: M&M Farm, Slide Ridge Honey, Sandhill Farm, Clifford Farm, and Mystic Salmon

Fresh, Local, Creekside

05 Thursday Jul 2012

Posted by in seasonal

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Billy and I will be attending this event Saturday night, I can’t wait! There is nothing better than escaping to the Utah mountain resorts during the summer to beat the heat. The bonus- great friends and wonderful fresh, local food.

Wasatch Mountain Table

Fresh, local food exquisitely prepared and served al fresco under the majestic Wasatch Mountains

Featuring Chef Michael Richey. Local Farmers & Ranchers join us throughout the summmer for an appetizer reception, followed by a four course dinner (with optional wine pairings) at our communal “Mountain Table” alongside Big Cottonwood Creek. Because the temperature can drop quickly as the sun sets, we ask that guests bring a jacket. **Reservations required.

Wasatch Mountain Table Dates

July 7th

July 28th

August 18th

September 15th

$95 per person $125 per person with wine pairings.

Phone: 801-536-5722 Email: dstevenson@skisolitude.com

About The Chef

Chef Michael Richey was recently a finalist for the The People’s “Best New Chef” Award, sponsored by Food & Wine magazine, the Chef de Cuisine at BIX and Sous Chef at Foreign Cinema in San Francisco. Michaels experience in Utah includes the position of Executive Chef at Pago – SLC, Sous Chef at the Treeroom at Sundance, Sous Chef at The Aerie at Snowbird and the Sous Chef at the Globe restaurant in Salt Lake City.

Raw Hummus & Goji Berry Lemonade

02 Monday Jul 2012

Posted by in appetizer, Drinks, vegan

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Food:

Raw Hummus- serves 8, 1/2 c. portions

2 c. raw sunflower seeds, soaked overnight, drain

2/3 c. raw tahini

2/3 c. olive oil

4 garlic cloves, minced

3-4 lemons, zest and juiced (you want to taste the lemon)

1 tsp. salt, more if needed to taste

fresh ground pepper, to taste

-Toppings-

fresh chopped tomatoes

chopped fresh onion, white or purple

oil cured olives, chopped (I buy mine at Tony Caputo’s)

-Serve with-

Fresh collard green leaves, kale leaves, cabbage leaves or romaine leaves

Directions:

1. Place the soaked, drained sunflower seeds in the food processor along with the raw tahini, garlic, zest and juice of lemons. Turn on and begin to process, drizzle in the olive oil while the motor is running.

2. Stop, scrape down sides add salt and pepper and process again. Taste for seasoning. Add more salt and pepper if needed and or more fresh lemon juice.

3. Store in an airtight container until ready to serve. Top with fresh tomatoes, chopped onion and oil cured olives. Serve with fresh collard greens, kale leaves, cabbage leaves or romaine leaves.

Love:

There is a place here in town called Omar’s Rawtopia, it is the only raw restaurant in Salt Lake. When you eat at Omar’s you know the food is of the highest quality and the preparation is nothing short of a labor of love. His hummus plate is one of my favorite dishes, and even though I love going to Omar’s it is much more cost-effective for me to recreate this dish at home. This raw hummus wrapped in collards is what Master William and I have had for lunch for the last two weeks, the temperature outside has been in the high 90’s! To hot to eat anything but raw food! The contrast of the sweet tomatoes with the salty olives and raw onions mixed with the creamy raw humus all wrapped up in a collard green is like heaven in your mouth. This dish is light and you don’t feel bogged down after eating it, it is perfect for this hot weather and even though Omar does it better, my version is a compliment to him and his wonderful place. ENJOY!

Goji Berry Lemonade- serves 2

4 T. dried goji berries (I buy mine in the bulk section of Whole Foods)

3 c. water, divided

1 inch fresh ginger, peeled

1/4-1/2 c. fresh mint leaves

juice of one lemon

stevia and honey to taste

2 mason or kerr jars with lids (I use the pint size)

1. Place 2 T. goji berries in each jar, pour 1 1/2 c. water into each jar. Place the lid on the jars and put in the fridge for 1 hour or overnight.

2. Pour the contents of each jar (goji berries and water) into a blender, throw in fresh peeled ginger, fresh mint leaves, 20 drops of stevia and tsp. raw honey and the juice of one lemon. Turn the blender on high and process for 1 minute.

3. I like the strain mine through fine mesh strainer but you don’t have to. Press all the liquid through the strainer. Pour the mixture between the two jars and serve immediately with a fresh slice of lemon.

Love:

I found this recipe month’s ago on one of my favorite blog’s, My New Roots, and have been waiting for the right time to make it. Well, considering that everyday for the last two weeks the temp outside nearly got to 100 degrees NOW was the perfect time to try out the Goji berry lemonade. This drink is so refreshing, the fresh mint cools you off, the ginger is the perfect amount of spice, the tang of the lemon and the sweetness of the goji berries and honey make this the perfect summer mocktail. I think we have had one everyday for the last two weeks! I even made it to take to one of our out-door concerts last Monday night at Red Butte Gardens. This yummy drink goes perfect with anything but has been perfect with my Raw Hummus. ENJOY!

Nutrition:

In an effort to spend more time out doors this summer and spend precious time with family and friends (which is important for our health) I might lay off this part on a few post . What I will say is that summer time is the perfect time to add more raw food to your diet, they are lighter, your body needs those enzymes and everything is at its peak- why not enjoy food in its natural state. Trust me you body will thank me and your skin will glow. Happy Summer Y’All!

Double Chocolate Everything Bars- Travel Food

06 Wednesday Jun 2012

Posted by in beans, breakfast, dessert, Snack, vegan

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Food:

3/4 c. buckwheat flour (you can grind your own or find in the bulk section of health food stores)

3/4 c. almond meal (you can grind your own or find in the bulk section of health food stores)

1/4 c. coconut flour (find in the bulk section of health food stores)

1/4 c. raw cacao powder (find in the bulk section of health food stores)

1/2 c. chopped walnuts

1/4 c. hemp seeds

1 tsp. baking soda

1 tsp. cinnamon

big pinch, cloves, pumpkin spice, nutmeg

1/2 tsp. salt

1 c. chickpeas (fresh or canned)

2/3 c. nut milk

1 banana

1/4 c. coconut oil

2 T. tahini (you could use almond butter)

1/3 c. pure maple syrup

1 1/2 tsp.vanilla extract

1 tsp. almond extract

2 carrots, shredded

1/2 dates, chopped

3/4-1 c. vegan chocolate chips, or carob chips

Directions:

1 Preheat the oven to 325 degrees, lightly oil a 13×9 baking dish with coconut oil. In a large mixing bowl mix the buckwheat flour, almond meal, coconut flour, cacao powder, baking soda, cinnamon, nutmeg, cloves, pumpkin spice and salt. Whisk to combine.

2. Next add walnuts, hemp seeds, grated carrots and chopped dates to the dry flour mixture. Toss to combine.

3. In a food processor or high-speed blender mix the chickpeas, nut milk, banana, coconut oil, tahini, pure maple syrup, vanilla extract and almond extract. Mix on high until well combined. Add this mixture to flour mixture. Fold in the chocolate chips. Mix well but don’t overmix!

4. Scrape the well mixed mixture into the lightly oil baking dish. Bake for 35 minutes. Let cool, cut and store in an airtight container in the fridge.

Love:

These little BIG nuggets of love have been a life saver in my life. They are full of yummy healthy ingredients like chickpeas, cacao powder and gluten-free flours! They are super easy to whip up and travel well, l I even packed them for our travels this week to Denver. They are like indulging in a moist chocolate brownie with the goodness of a granola bar or protein bar. I eat five times a day and these have been a great mid morning or late afternoon snack, I will even throw one in my purse if I think I might need something to hold me over. This recipe is adapted from one of my favorite blogs, My New Roots. She posted this recipe in an effort to help all of us with the wows of traveling and the sometimes limited choices when it comes to eating right on the go. These are a new staple snack in my house, and as I sit in a hotel surrounded by chain restaurants I am thankful I packed these morsels of love to keep me nourished.

Rhubarb-Strawberry Buttermilk Ice Cream

21 Monday May 2012

Posted by in dessert, DIY, seasonal

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Love:

Up until last year all of my memories of rhubarb are from when I was a kid. This is probably because early in my life my parents had a garden, they only grew a few things like tomatoes, squash, raspberries, strawberries and rhubarb! In my mind I can still see that corner of the backyard where it grew. When my mom would cut a bunch to make her famous Rhubarb Coffee Cake, which is a recipe I highlighted last spring on the blog and she would always let me have a stem of that ruby-red bark to gnaw on. It was fibrous, tart and very sour and I loved it- still do.

Now days I just can’t get enough of the stuff, you would think I might have been smart enough to plant some in my yard last year, but no. So lucky for me my clients who know I love to cook and know that I will never turn down fresh goods from someones garden brought me my second bunch last week. With the first bunch I made the famous Rhubarb Coffee Cake which requires buttermilk, an ingredient that isn’t a usual staple in my house, but I wanted to make sure it didn’t go to waste. So let’s see, I had a new bunch of rhubarb, I had just picked up some organic strawberries and had leftover buttermilk- Viola! Rhubarb-Stawberry Buttermilk Ice Cream was born.

A funny thing about me is that I am not much of a sweets fan or an ice cream fan, weird right? My husband more than makes up for my lack of interest in sweets so I do my best to oblige him. But, there is something to be said about making your own treats and I love to experiment with seasonal ingredients sweet or savory. These days rhubarb can be used for both. This ‘ice cream’ is actually the perfect silky marriage of sherbet and sorbet. My husband thinks it taste like strawberry daiquiri ice, I think it taste fresh and tart which I love with just the right about of sweet. Enjoy!

Food:

Rhubarb-Strawberry Buttermilk Ice Cream

2 1/2 c. buttermilk, room temp

1 c. strawberries, puree and strained

1/4 c. raspberries, puree and strained

4 1/2 c. rhubarb, chopped

1/4 c. water

3/4 c. sucant (sugar) + 6 T. sucant (sugar) I also think you could use fresh local honey or even maple syrup

1 T. pomegranate balsamic vinegar

Directions:

1. Scald the buttermilk in a small saucepan over medium heat, do not let it come to a boil. Pull the saucepan off the heat and add 6 T. sucant and whisk until dissolved. Let cool.

2. Puree the strawberries and raspberries in the food processor until smooth and then strain through a fine mesh strainer into a large bowl. Set aside.

3. Place the rhubarb, 1/4 c. water and 3/4 c. sugar into a small saucepan over medium heat. When it comes to a boil turn the heat down to low and simmer until the rhubarb starts to get really soft. 10-15 min. Let the rhubarb cool a bit and then puree the mixture in food processor and add it to the pureed strawberries and raspberries.

4. Add the cooled buttermilk sugar mixture and the pomegranate balsamic vinegar to the fruit mixture, whisk to combine. Place the mixture in the fridge for at least 2 hours or overnight. Process in your ice cream maker according to manufacture directions. I processed mine for 25 min.

The ‘Big’ Salad

14 Monday May 2012

Posted by in beans, dressing, salad, seasonal

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Food:

The Big Salad

Spinach, chopped (in season)

Arugula

Roasted Chickpeas (2c. fresh cooked, or canned chickpeas, toss with 2 tsp. olive oil 1/2 tsp. salt- bake 400 degrees for 30-45 min.)

Beets, roasted or raw and diced (in season)

Asparagus, roasted and chopped (in season)

Peas, steamed (in season)

Parsley, chopped

Clifford Farms Bacon, chopped (local, I bake mine @375 for 15 minutes)

Avocado, diced

Goat cheese, crumbled (local)

1. Toss lightly all of the ingredients into a BIG bowl. Season with a squeeze of lemon, salt and pepper.

2. Dress with your favorite salad dressing. Here are two you might try,

Hummus Dressing or Tomato Vinaigrette

Nutrition:

Spinach, beets, asparagus and peas are all in season right now. When the Downtown Farmers Market opens June 9 these will be some of the first seasons picks. Local, seasonal produce is the best bang for your bite. Take advantage and make this salad!

Love:

When I was a kid I would spent hours in the kitchen making these very elaborate salads with iceberg lettuce, tomatoes, cucumbers, radishes and anything else I could get my hands on. Plus, I would make my then signature dressing of oil, vinegar, lemon salt and pepper. I loved those salads! They are what sustained my childhood. Now days I still love salads but I think my taste buds have grown up a bit, no more iceberg!  Last week when I was at a loss on what to make for dinner I thought ‘why not a BIG salad?’ and Viola! dinner was done. We enjoyed these all week, the color of the beets, peas and asparagus, the crunch from the crispy chickpeas and the creamy tart flavor of the goat cheese took our senses to a whole other level. With the weather warming up this was the perfect meal to enjoy outside in the backyard, and the bonus is that I prepped all the ingredients at the beginning of the week so they were ready to go each night. I hope this inspires you to make your own BIG salad, ENJOY!

Pineapple Pad Thai w/Crispy Tofu

30 Monday Apr 2012

Posted by in pasta, vegan

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Food:

Pineapple Pad Thai– Serves 2 (with leftover sauce)

Sauce:

1/2 cup almond butter (I used my DIY Almond/Walnut Butter)

2 T. water

2 T. liquid aminos (soy sauce of your choosing)

2 limes, zest and juice

2 T. apple cider vinegar

2 tsp. Thai red curry paste

2 tsp. coconut oil

1/2 c. fresh pineapple juice

1. All of the ingredients go into a small saucepan, heat over medium low heat and whisk to combine. Heat through till there are no lumps. Serve.

The dish:

1 package brown rice noodles, cooked

1 c. peas, steamed

Green onions/scallions, chopped

Limes, to garnish

Cilantro, chopped

Crispy Tofu

1. After you have cooked the noodles put them in a bowl big enough to mix in. Pour some of the sauce over the noodles and toss well to combine. Divide between 2 bowls and garnish with the peas, crispy tofu, scallions, cilantro and a lime wedge.

Crispy Tofu (adapted from a secret recipe book)

5 T. liquid aminos

3/4 c. water

2 garlic cloves

1 lime, juiced

3 tsp. sesame oil

1/2 fresh pineapple juice

1 package firm tofu (look for no GMO’s)

1 T. fresh ginger

1. All of the ingredients EXCEPT the tofu go into the food processor or blender. Blend until there are no chunks of garlic or ginger.

2. Cube the tofu, pour the sauce over the cubed tofu and marinate over night.

3. Bake at 375 for 20-25 minutes. Keep and eye on the tofu and turn a few times while cooking. You be the judge of how crispy you want your tofu. Eat as a snack or add to Pineapple Pad Thai, great in salad and stir-frys.

Nutrition:

Sometimes (healthy) comfort is the only nutrition we need!

Love:

My sweetie loves Pad Thai w/Tofu! Sometimes after a long day I’ll call and say ‘wanna get Thai tonight?’ Billy is quick to oblige. This means noodle soup w/veggies for me, which is like a grown up version of Top Ramen, but on a whole other level with its spicy broth and chunks of garlic lingering in the bottom of the bowl. For Billy this means Pad Thai w/Tofu and a side of peanut sauce, he LOVES his peanut sauce! As we are both enjoying our slurpy noodles and pretending we are on some kind of exotic vacation (not!) it hits me that I SHOULD MAKE MY OWN PEANUT SAUCE for my sweetie- BRILLENT idea Brooke! To the kitchen I go. It took me a few attempts, all of which Mr. William didn’t mind testing, but this Pineapple Pad Thai was my favorite and I feel is ‘blog worthy’.  It’s a goodie. Enjoy!

DIY-Almond/Walnut Butter… Happy B-Day Kimmy!

14 Saturday Apr 2012

Posted by in dips, DIY, vegan

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Food:

Almond Butter- DIY

1 c. raw almonds

1 c. raw walnuts

(I decided to do a combo butta’, but you can just use almonds, or just walnuts or any combination you like.)

Directions:

1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the almonds/walnuts across the baking sheet. Place the nuts in the oven and bake for 25-30 minutes. (Until the center of the almond is golden)

2. Take the nuts out of the oven and cool completely. When the nuts are cool transfer them to the food processor. Turn it on, let it grind the nuts for about 2 minutes. Scrape down the side and process again until the nuts turn to butta’. (Be patient this takes a minute, you may need to scrape down the sides a few times.) Transfer to a clean jar with a lid and store in the pantry or the refrigerator.

Nutrition:

DIY- DO IT YOURSELF- what a concept! I love when I can take something that usually goes on my shopping list, off. I know exactly what is going in to a recipe and I know exactly how it was prepared. Nut butters are expensive and some of them have sugar, salt or added oils, all of which we can all do without. Homemade almond/walnut butter is a new staple in my house!

Love:

This recipe is dedicated to my TBC (Tall Bitches Club) girl Kimmy. My girl Kim, her husband Don and their baby daughter (not really a baby anymore) Martine are fulfilling their dream of living in France, and even though I miss her (them) like crazy I love and support their journey. Here are a few reason I am dedicating this post to Kim…

1. She is a great friend, she showed me what it means to be a friend. She let me join the TBC and introduced to me our other lovely TBC’S Alisa and Sadie.

2. She would always pick me up a jar of Almond Butter @Costco- no more of that!

3. She is one of Cosmo Hippie Chef’s biggest fans. When I started this blog I wanted to inspire those around me to get in the kitchen and cook, well that is exactly what my girl Kimmy did. I am so proud of her. (I can’t wait to see her in a few months and give her some new recipes to take back to France to share with her new friends, see that’s the thing about Kim- she makes friends where ever she goes.)