Monday, November 18, 2013

Thank you Thanksgiving!





Ready, set, here we go again; our nations most celebrated eat-fest is a mere two weeks away. Two weeks?? Shit I'm behind schedule. Holy preparation. Research, plan, shop, prep, cook, eat, eat, and eat some more. Football, friends, family, we gather to gobble till we wobble. All in honor of Bossy's and my favorite holiday......

 THANKSGIVING

Last year I wrote about the different kinds of turkeys and the various methods to prepare and cook the mighty bird. This year it's all about my favorite part of the meal; the side dishes. Everybody fusses over old Tom, he's the center of attention and the show stopper when presented at the table. I'm here to tell you, turkey is fine and dandy but gimme second helpings of those sides loaded with butter, cream, and cheese every time. Diet busters? You betcha. Cardiac coagulators? Absolutely. A Thanksgiving without them? Not a chance. 

Growing up,  I remember cornbread stuffing, mashed potatoes, candied yams with marshmallows, green beans baked with Campbell's mushroom soup with crispy fried onion rings on top, cranberry sauce from a can (gross), Parker House rolls and pumpkin pie for dessert. I may have mentioned previously that my mother (may she rest in peace), was known west of the Mississippi as one of the worst cooks to terrorize a kitchen. However, she tackled Thanksgiving a time or two and although she wouldn't have won any awards she did a pretty decent job and we ate it, even more surprising we liked it. 

Over the years traditional side dishes have been tweaked, remixed, elevated, and greatly improved upon. I'll share with you some of our favorite Thanksgiving sides and maybe you'll be inspired to try something new this year. Recipes are provided at the end of this blog.



Sweet potatoes:
 Bossy and I traded in the candied yams with marshmallows several years ago for Tyler Florence's sweet potatoes with roasted bananas, honey and toasted pecans. It's become a Thanksgiving favorite and one of the most talked about dishes every year.



Cranberries:
Canned cranberries? Come on! An outstanding cranberry relish or chutney is not only delicious but super cinchy to make. There's no excuse to serve that crap from a can unless you're pissed off at your family.


Mashers:
For the mashed potatoes, we keep those pretty basic. Yukon Gold potatoes peeled then boiled in heavily salted water, riced, (makes them super fluffy and smooth) and seasoned with Kosher salt, cream and a high quality butter. Thanksgiving is where you can justify paying up for really good butter and using it in everything.


Stuffing:
This is a fun one. We try something new every year just because there are so many great sounding recipes. We'll use a basic recipe as guide then play around with it, adding favorite ingredients that go well together. Only once was I not happy with the results, but with a little extra gravy it too was delicious!



Veggies:
Your pick. The proverbial green bean casserole is great but there are so many stellar options when it comes to vegetables. We like to serve a variety of roasted vegetables, tossed with olive oil, Kosher salt and fresh herbs. It's a healthy counter balance to all of the other rich dishes. Lessens the guilt just a wee bit.



Bread:
I'm making Parker House rolls a la Bobby Flay this year. The recipe has a slew of 5 star reviews and looks really easy to make. Soft, buttery rolls hot out of the oven, doesn't get any better.



Dessert:
Ok, if you're still with me, this is where we're going to have some fun. Yep, we'll have pumpkin pie of course. If someone doesn't volunteer to bring one, I'll pick it up from Costco. I've said it before, Costco makes a great tasting pie at a price that can't be beat.

 But I'm also going to make a surprise dessert that is sure to create a bit of a buzz. While on vacation in Portland, OR. a few years ago, Bossy and I were fortunate enough to dine at Le Pigeon. A tiny bistro with communal tables and  a 1-2 hour wait being the norm. The appetizers, entree, wine and of course the company were outstanding. But all that paled in comparison to the rich, fluffy, cornbread, bacon, and maple ice cream dessert that ended our meal. At the time the flavor combinations sounded absurd, and it took more than a little coaxing from our server for us to give it a try,  but thank goodness we listened to him. The dessert is one of those rare "I'll never forget this as long as I live" foods. I was not able to find the recipe for a long time, but it's available now and I'm going to serve it this year. Maple ice cream, bacon, and sweet cornbread?  The ultimate in fall flavors! If this doesn't work for your Thanksgiving menu this year please save the recipe and give it a try soon, I promise you will be glad you did.


Bossy and I want to wish all of you a Thanksgiving filled with gratitude, peace, loving friends and family and of course great food!
Thanks for reading, and have a wonderful holiday.

Becky & Bossy 



Real Estate
Becky Goldsmith
Residential Real Estate Specialist
720-979-3184
Becky@beckygoldsmith.com


Copy and paste the link below to your browser for a downloadable PDF version of recipes


https://db.tt/iDW1L8IT







Saturday, October 26, 2013

Why didn't I think of that?










I love the Bossy Chef. Not only does he bring home chocolate, (lots and lots of chocolate) but recently he brought home the most wonderful cookbook that is all about chocolate.

Our newest acquisition is "Mast Brothers Chocolate - A Family Cookbook". If you're looking for the perfect Christmas gift for the chef on your list, look no further. This book is filled with lush photography, simple, sweet and savory recipes all devoted to chocolate goodness. Throughout the book are wonderful short stories that tell the history of the two brothers, Rick and Michael and their pursuit of chocolate perfection. These unconventional 'hipster' boys from Brooklyn are capturing the attention of cacao lovers everywhere.
Their chocolate is hand crafted from the bean to the bar then hand wrapped in beautiful custom papers and shipped to specialty food shops around the globe. Yes, their chocolate bars are pricey, between $7- $9 for a 2.5 oz bar. Have I tried it? As I write I am unwrapping a bar of the Brooklyn blend dark chocolate. When Bossy found out I was writing about this book he made it his mission to find Mast Brothers chocolate bars, purely in the name of research of course.



So, I'm tasting this almost famous chocolate. It is 73% Cacao, it is strong and slightly bitter as dark chocolate should be. Smooth and luxurious in the mouth, just as great chocolate should be. There are two ingredients, Cacao and cane sugar, no added fats or emulsifiers. The ingredients in a bar of Scharffen Berger Bean to Bar San Juan De Cheni dark chocolate are: Cacao beans, sugar; cocoa butter and non-gmo soy lecithin. Sharffen Berger is excellent chocolate. The ingredients in Valrhona's Satilla Dark are: Cocoa beans, sugar, cocoa butter, emulsifier, soy lecithin and natural vanilla extract. Valrhona is considered to be some of the best chocolate available.
So these guys make a pure product and it's a tasty one. Is it worth the hefty price? Thomas Keller thinks so, he uses their chocolate in his restaurants (I'll bet he pays wholesale). Thomas also wrote the foreword to their book, he likes these guys a lot.  Me? Sadly, my palate is not so sophisticated that it can discern a big enough difference to warrant paying an extra $3-$5 for a bar of Mast Brothers over a lesser craft chocolate.

But I digress. What I really want to talk about is the cookbook. As I flipped through the pages there was nothing that I didn't want to make. A novice baker or cook could easily execute most of these recipes with ease and confidence. None require a degree in science to execute and they are all made with ingredients that you most likely have on hand or can be easily sourced in your local markets. One caveat; you will need to use a high quality chocolate, their recipes are designed to work best with chocolates that contain over 70% cocoa solids. If you use a chocolate with less cocoa your results will be disappointing.

I'm giving you two recipes from the book, one sweet and one savory. It was hard to choose which ones to share with you as there are so many standouts. If you enjoy these I encourage you to buy the book, you won't be sorry.

The first one is Chocolate Chip and Ricotta Pancakes. This could be the perfect way to start your morning on Thanksgiving day. Click on the link below the picture for a printable pdf recipe.




https://db.tt/MhmWRXsa

This next one looks and sounds so good, I can't believe I've never thought of putting cocoa powder in a dry rub for meat, it makes total sense! Click on the link below the picture for a printable pdf recipe.

Cocao Dry Rub


https://db.tt/2BoQbSSO

Below is a video that was shot when the Mast Brothers were getting started.



Discovering your passion and working tirelessly to achieve excellence is both enviable and admirable. To have found your passion in chocolate is downright unfair!! Now why didn't I think of that?!



Thanksgiving is almost here and Bossy keeps asking if the menu is ready. Not yet, but I'm getting close. I have a few fun new ideas for you and your holiday table, so stay tuned and keep an eye out for our next blog, it's all about our favorite holiday!


If you're planning a move in the near or distant future I hope you'll remember that Residential Real Estate is my specialty and I would love to be given the opportunity to talk with you whether you're thinking of buying or selling. 

THANK YOU!

Becky Goldsmith
720-979-3184
Becky@beckygoldsmith.com
Real Estate






Thursday, August 29, 2013

Palisade Peaches


Thank you Universe for giving us Palisade Peaches. 
Amen.

Peaches from Palisade, are to me what shrimp was to 'Bubba' Blue from the movie Forrest Gump. I like them in pie, cobbler, shortcake, drowned  in heavy cream, topped on cereal, mixed in yogurt, made into ice cream, jams, jellies, grilled, and just plain all by themselves. Colorado is a glorious state and an incredible place to live. We Coloradoans have much to be proud of and thankful for.  I wake up and thank my guides and the universe every day because I am lucky enough to live in this wonderful state.



Each year when mid summer rolls around the first peaches start arriving from the western slope, showing up in farmers markets and grocery stores. Unlike blueberries, strawberries, bananas and other fruits that can be purchased year round because they're shipped in from places like Mexico and Chile, these heavenly little orbs of sweetness are available only during the summer and fall seasons. When they're gone, they're gone until next year. The fine state of Georgia claims the peach as their official state fruit. I've never had a fresh Georgia peach, so I cannot attest as to how good they may or may not be. But I can't believe they could be better than what is grown in our state, it's just not possible.

This year the peach crop was hit by two back to back hard frosts in April which wiped out half of the crop. It was the most decimated harvest since 1991, causing prices to climb. However, plenty of peaches survived and shipments to the front range markets were not noticeably affected.

With the last big holiday of the summer only a few days away, I wanted to share with you some of our favorite ways to enjoy this wonderful fruit.

If you believe as I do that everything taste better with bacon, you're gonna love this. This is from Michael Schwartz's cookbook 'Michael's Genuine Food'. Michael is a James Beard Award winner and the chef owner of Michael's Genuine Food & Drink in Miami and the Cayman Islands. Since opening in 2007 the restaurant has been lauded by the press and has become a favorite of the press, locals, celebrities, and famous chefs from around the country.

Grilled Bacon-Wrapped Peaches with aged Balsamic and Piave Vecchio cheese




Click on the link below for a down loadable pdf recipe

http://db.tt/NlwXSdKC



One of the best desserts is also one of the simplest to make. Grilled peaches with Salted Caramel Ice Cream. Good God Almighty it's incredible! If you haven't had salted caramel ice cream yet, you're missing out BIG TIME. Get some, although I doubt you'll thank me because it is highly addictive.



Grilling peaches with sugar on top turns them into something special. The heat caramelizes the sugar and softens the peaches turning them into little bowls of peach pie filling. The best part is you don't have to heat up your house.
These also make a fantastic breakfast if you top with your favorite yogurt instead of ice cream.


Here's a link to a down loadable pdf recipe:

http://db.tt/sw28BGef



I hope you enjoy these recipes as much as we have.   The Farmer's Almanac says we're in for a long cold winter so be sure to get your fill of the extraordinary bounty that summer in Colorado has to offer. 

Have you been wondering what your home is worth in this crazy up and down real estate market? With the market seeming to change with the wind it's virtually impossible to know what the value of your home is. Send me an email and I will prepare a market analysis specifically for your home at absolutely no charge.


Thank you for reading our blog and as always, Happy Eating!





Becky Goldsmith
720-979-3184
Becky@beckygoldsmith.com











Monday, August 19, 2013

HACCP

 
The Bossy Chef has been nagging me to write a post about food safety and food born illness, more commonly known as food poisoning. Not the sexiest food topic to write or read about but one that does merit some attention.  HACCP - Hazard Analysis and Critical Control Point. Pronounced 'hassep',  is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Simply put, HACCP is a system that is designed to keep us from getting sick from the food we eat.  When food safety guidelines are followed we can enjoy all the bounty that our world has to offer. But if there is a misstep somewhere along the line of food production, preparation or service, then we will suffer the consequences. Most often it will manifest as a slight upset stomach, or an uncomfortable feeling in our digestive system.  Usually we're better in a day or two so we don't give it any more thought. If a little upset stomach is the worst you've experienced then count your blessings. But if you've lived through a more serious case of food poisoning you know all too well that it's about as sick as you ever want to be. The most severe cases of food poisoning can result in death. Large scale recalls for spinach, melons, peanuts, and lettuces, to name a few, contaminated with e coli, salmonella, and listeria seem to be happening with more frequency. Or possibly the USDA is better qualified to identify and control sources of contamination than they were a few years ago. It wasn't until January 1998 that the first HACCP- based control systems were implemented in the largest meat and poultry plants. Smaller plants were phased in by January 2000. Now, upscale restaurants with creative chefs who enthusiastically take on the challenge of making their own cured meats and sausages are required to have an approved HACCP plan in place before selling their products to their customers. They are under the same strict guidelines of the Food Safety Inspection Service division of the USDA as are large commercial meat producing plants.



The Bossy Chef has had extensive training in HACCP procedures as have most professionally trained chefs and kitchen personnel. As a restaurant manager in one of my previous lives, I too was trained in proper food preparation and handling techniques. It is valuable training that carries over into our day to day lives in our home kitchens. And this is what I'm writing about today. Easy steps to follow that will ensure that the food you prepare at home won't cause your family and friends unnecessary and unpleasant side effects. 

Each year, 48 million people in the U.S. get sick from contaminated food.  Common culprits include bacteria, parasites and viruses. Harmful bacteria are the most common cause of food borne illness. Foods may have some bacteria on them when you buy them. Raw meat may become contaminated during slaughter. Fruits and vegetables may become contaminated when they are growing or when they are processed.

But it can also happen in your kitchen if you leave food out for more than 2 hours at room temperature.

The Bossy Chef is completely anal when it comes to this. Any food that is not dished up when the meal is served goes into the refrigerator, immediately.  More importantly, the food is refrigerated uncovered until it is completely chilled down. This is one of Chefy's pet peeves and we've seen people do it time and again. We were visiting our son and his family in Idaho recently. His beautiful wife Missy, whom I adore, makes a stand out potato salad.  She made a large bowl one afternoon then covered the still warm potato salad and put it in the fridge. Naturally, I couldn't keep my mouth shut so I explained in my most conciliatory voice why it would be better to put the salad in the fridge without the Tupperware top. She's well aware of our food fetishes and foibles so she laughed and let me have my way. I really do love this girl!

The fact is, when you cover food that is still warm it creates the perfect environment for harmful bacteria to grow. Food needs to be chilled down quickly, and covering the food allows it to stay at an unsafe temperature for far too long. Cover the food after it's completely chilled, it'll seem strange and will take some getting used to but it is much safer.

There are several more important food safety steps. In an effort to keep this column brief, I won't go into them here but if you'll click on the link below you can download an excellent reference guide for basic food handling safety. The guide was prepared by the USDA and includes a cold storage food chart and a hot line number in case of suspected food borne illness.

https://www.dropbox.com/s/i477b9y333x9bzj/basics_for_safe_food_handling.pdf


So what are you eating this summer? We've been chowing down on heirloom tomatoes and those amazing Palisade peaches. Can't get enough of either one. My favorite guilty pleasure is to grill slices of crusty bread that has been brushed with a little olive oil, top with a thick slice of tomato and a big scoop of Burrata cheese, drizzle with more olive oil and a sprinkling of good salt. Killer! I dare you to eat just one! Paired with a delicious bottle of Rose', summer just doesn't get any better.

Thanks for reading, and as always I hope you think of me if you or someone you know is considering  buying or selling a home. I love and appreciate your referrals, Thank you so much and happy eating!


 Becky Goldsmith
720-979-3184
 





Tuesday, April 9, 2013

Springtime in the Rockies




The Ponderosa, Parker, Colorado; Tuesday April 9, 2013. Snowing, 15 degrees, windchill -9. Old man winter is not ready to release his grip just yet.....

I don't feel like working I feel like cooking. It's the time of year when we think of fresh baby peas, tender asparagus, spring lamb and all things light and lovely. But this weather conjures up visions of thick stews and hearty slow braises, paired with creamy polenta, buttery mashed potatoes, and roasted veggies. Yeah baby! One more time before the Dutch oven is banished to the deep recesses of the cupboard to gather dust and await the next fall season.

Comfort food. Slice, dice, chop,brown, braise, simmer, a big pot of something rich that will make the  house smell warm, cozy and safe from the blasting storm outside. Build what will probably be the last fire of the season, open a bottle of red wine, put on some slow music and see what happens. Bossy Chef you're in for it tonight.

A dish I love to make and love even more to eat, braised short ribs, utilizes one of the toughest cuts of meat. I wish I could say one of the 'cheaper' cuts but these flavor packed boney, treats are quite expensive considering the meat to bone ratio and how tough they are unless braised for a long time. You'll find braised short ribs to be a staple on many fine dining menus, an extremely popular dish that people love but usually don't have the time to prepare at home. I made braised short ribs a few weeks ago with some gorgeous ribs from Whole Foods. We shop selectively at Whole Foods as it is much too expensive for everyday shopping. But there are certain items that are by far better quality than you'll find in the mainstream grocery stores. The short ribs I bought were large, meaty and beautiful. If Whole Foods is not your thing, there are several fabulous independently owned meat markets in the metro area. When I lived in Capitol Hill many years ago, I shopped at Olivers on 6th Ave. They've been purveyors of quality meats for over 88 years in Colorado. As fine a butcher shop as you'll find anywhere.  I've bought short ribs from Safeway and King Soopers and was terribly disappointed as they were mostly fat and bone, very little meat. Make the little extra investment and buy your short ribs from a good meat market, you won't regret it.



When I returned home with my the ribs I scoured hubby's vast collection of cookbooks for a recipe and decided upon one from Suzanne Goin and her book 'Sunday Suppers at Lucques'. Ms. Goin cooked at some of the best restaurants in the world, L'Arpege, Olive, and Chez Panisse, to name a few. Her Los Angeles restaurant, Lucques opened in 1998 has garnered extraordinary accolades and is recognized as one of the country's best restaurants.

In her introduction to the recipe she writes, " Every chef has a love-hate dish, the dish that made it into the  first review, the one that customers call ahead for, the dish, therefore, the chef will never be able to take off the menu. Short ribs are mine. I used to be tortured by them, but I've come to accept them as a permanent member of the Lucques family. The short-rib saga began one cool and rainy weekend when, inspired by the weather, I made them for a Sunday supper. The response was so overwhelming that I added them to our daily menu. When spring arrived and the city began to warm up, I replaced the short ribs with something lighter. That week, I went out to the dinig room to say hello to a friend and was assaulted by diners at three different tables, who waved me over to find out (you guessed it) where the short ribs had gone. At first I was stubborn and refused to serve them in 90-degree weather. But I had a change of heart when I realized how much people loved them and how easily I could satisy their craving. The short ribs went back on the menu and will probably remain there for all eternity".


I made Suzanne's short ribs and can truthfully say that they will probably be the only braised short rib I will ever make. They are that good! Click on the link for a downloadable pdf of her outstanding ' Braised beef short ribs with swiss chard, and horseradish cream'.


I'm hoping this will be our last big snow storm of the season, but I'm not holding my breath. Below is a picture of a storm we had on May 12, 2011. I think I'll leave the dutch oven out a while longer.....


 And as always, if I can answer your questions or help you with any real estate needs I hope you will give me a call, I would love to hear from you. Thanks for reading and Happy Eating!

Becky
720-979-3184

Real Estate





















Wednesday, February 13, 2013

VD



VD



No, not the disease, the holiday. You know, Valentine's Day. Although one could be a result from the celebrating of the other I suppose. Yuck, better not go there.

So, Valentine's Day. Never been my high on my list of holidays. I think it's financially driven, guilt based, and basically a bunch of clap trap.

 Bossy chef and I just celebrated our 20th anniversary (more on that later). Through the years I have been adamantly opposed to celebrating Valentine's Day. No cards, no candy, and definitely no evening out for an over priced dinner for two.  I like to express my love and affection daily, not once a year. But I know that I'm alone with these sentiments. The majority of men and women enjoy splurging on their significant other on this designated day of  love. And truthfully, why not? If Valentine's Day encourages people be kinder, gentler, and more caring with their loved ones for even one day, then I'm all for it.

And of course another positive aspect to VD is special occasion food. More specifically CHOCOLATE. My weakness, my Achilles heal, my diet desimater. Dark chocolate, milk chocolate, anything but white chocolate. I don't know what that stuff is but it's disgusting. The darker, richer, creamier the better, I love it and eat it often. I've heard there are some people who don't care for the stuff, I stay away from those people. There is something deeply, and terrifyingly wrong with them and I'll never be convinced otherwise.

If you're like me and love chocolate I have a super easy, incredibly delicious recipe for the most decadent pots de creme. The kids came over for dinner last Sunday and I made this for dessert. It was a huge hit, and I think our daughter Nicole will be making this for her handsome beau tomorrow. The recipe is from David Lebovitz' 'Ready for Dessert' cookbook. David is a pastry chef and author. He trained as a baker in France and Belgium, and worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. He currently resides in Paris, France.
This is chocolate pudding on steriods. Click on link for the downloadable pdf recipe:






Whether you'll be celebrating Valentine's Day with a sweetheart, spouse, four legged furry friend, or in the company of your loving self, remember to give yourself a big hug tomorrow because it's hard for anyone to love you if you don't love yourself first.

As always, thanks for reading and Happy Eating!

Real Estate
Becky Goldsmith
720-979-3184