I Married A Bossy Chef

Cool Stuff

2011-07-05T16:03:00.000-07:00

Baby it’s hot outside. Sweltering temps in the mid to high 90’s every day. How does one stay cool in this blistering heat? If you have a pool, you can play in the water and stay cool. But what if you don’t have a pool? Or what if you have a pool but you don’t want to hang out by the pool ‘cause you think you’re old and dumpy-frumpy looking and would rather have your fingernails pulled out one by one than be seen in all your jiggling pale glory?

(On vacation in Cabo)

Air conditioning? Sure, we love it and couldn’t live without it but you can’t spend your entire summer indoors right? Heck no. Below are a five liquid suggestions that can help you stay cool and quenched through the remainder of summer without the unnecessary humiliation of donning a Speedo or a bikini which in reality, look good on about 1 out of every 10 billion people.

(Maybe me in my next life)

Cucumber Mint Water

It might sound like a strange combination, but cold water with a couple of slices of cucumber and a sprig of mint is a delicious, cooling summer drink. You can serve this up one glass at a time or put together a whole pitcher to keep in the fridge. Here’s how to make an eight-serving batch of cucumber mint water:

1. Combine a half of a sliced cucumber and 1/2 cup of coarsely chopped mint in a four quart pitcher.

2. Top the pitcher off with 16 cups of water and chill until you’re ready to serve.

Ginger Cooler

A spicy drink might seem counter-intuitive when temperatures heat up, but spicy foods actually help your body regulate its temperature. This ginger cooler will do the trick nicely!

1/4c chopped ginger
1/2c chopped mint leaves
juice of one lime
6 cups sparking water
sweetener of your choice, to taste

Combine all of the ingredients in a blender and serve chilled. You can strain this drink; if you don’t like the texture of the ginger and mint bits, but I prefer mine whole.

Iced Green Tea with Lemon and Mint

Avoid heating up the house with the stove and brew your tea in the sun instead. 15 bags of organic green tea

1 gallon of water
1/2c whole fresh mint leaves
juice of 2 lemons
sweetener of your choice, to taste

Combine the tea bags, water, and mint in a clean, gallon-sized container and set it out in the sun for 3-4 hours, depending on how dark you like your tea.

Remove the tea bags and add the lemon juice and sweeten, if you like.

Chill and serve over ice.

For a printable version of these recipes click on the link below:

http://www.innmatchmakers.com/ftpfiles/coolstuff.pdf

Coconut Water

Coconut water is loaded with health benefits. It’s rich in electrolytes and potassium, which makes it perfect for replenishing your body after exposure to the summer heat. Of course, it’s not so easy for most of us to find a young, green coconut so that we can drink from it directly. Luckily, you can find cans or boxes of coconut water at most natural food stores.

Unlike its richer cousin coconut milk, coconut water is low in fat and calories. You can drink your coconut water chilled on its own or add a squeeze of lime to brighten it up.

For all your Residential and Hospitality Real Estate Needs

Becky Goldsmith and Roxanne Kolbe are happy to answer your questions and provide you with professional, unequaled service. We have over 20 years combined real estate experience in the Colorado marketplace. For a free market analysis of your home or business please call or email for a prompt, personal response.

Becky or Roxanne @innmatchmakers.com

720-979-3184

303-916-8660

Melon Puree

It’s incredibly refreshing and simple to make. Melons are a great source of vitamin C, and when you puree instead of juicing, you retain all of that healthy fiber. Here’s how to make your own melon puree:

1. Slice up a honeydew melon or cantaloupe into chunks.

2. Blend until smooth, adding a bit of water to thin things out if necessary.

3. Chill your puree before serving for extra cooling benefits.

You could probably make this with watermelon or any other sweet melon, but I’ve only tried honeydew and cantaloupe.

All of these cool, refreshing and delicious beverages will keep you well hydrated during the long hot summer days ahead. Personally, I don’t see any reason why these tasty libations couldn’t be enjoyed with the addition of a splash or two of vodka. Perhaps one of the flavored varieties, raspberry, mandarin orange, pomegranate, or melon would be lovely. Keep in mind, moderation is the key…..

(Lordy)

So, whether you’re pool side or just relaxing under the shade of a tree, stay cool this summer and remember; the first day of winter is only 170 days away!

Summer Grilling

2011-06-20T13:57:00.000-07:00

Summertime and the cookin' is easy

(This is not me)

The lighter foods of summer are a welcome change from the heartier fare that we enjoy during the fall and winter. No longer do we think of long simmering sauces, complex braises, and roasted meats and vegetables. It’s all about foods that are grilled, fresh seasonal salads and truly flavorful vegetables that haven’t been picked green and trucked 1,200 miles to our local grocery. Through the summer and well into the fall, farmers markets rotate around the city offering everything from exotic vinegars to freshly made donuts. On any given weekend there are endless food and wine festivals being held all over the state. Whether it’s the chi chi poo poo $$$$ Aspen Food and Wine Classic where tickets are over $1,000 per person, or the annual Strawberry Days Festival in Glenwood Springs, with free strawberries and ice cream, arts fair, rodeo, and parade. You can attend a food and wine festival every weekend without going to the same town twice. What a fun way to tour Colorado.

So what’s for dinner? Just about any food can be grilled; fish, chicken, meats, vegetables, fruit, even lettuce. Have you tried grilling a head of romaine for Caesar salad? Delicious!

When the temperature starts hitting 90 and above, the last thing you want to do is turn on the oven and heat up the house. So become a proficient grill cook and you’ll be eating delicious meals, enjoying the outdoors, (preferably with a cool libation in hand), and there’s even the added bonus of having very little cleanup. A blessing for me, as Chef Jack dirties every pot and pan in the house to make toast. Here are a few tips to make you a super star griller in no time.

(This is not me either)

(This is me)
For all your Residential and Hospitality Real Estate needs
Call Becky @ 720-979-3184 or email me @Becky@innmatchmakers.com
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Grilling Tips:

1. Always keep your grill clean, this is essential for good tasting food and food safety.

2. Pre-heat your grill. If you have a gas grill you can have part of the grill on high heat and part of it at a lower temperature, thus being able to sear the food item then finishing it at a lower heat.

3. Marinades and dry rubs; Use them for seafood and all type of meats. Marinating helps tenderize, keeps food moist and imparts flavor, dry rubs add great flavor.

4. Aluminum foil is the grill cook's best friend. Vegetables can be enclosed in an aluminum foil packed before placing them directly on the coals or on the grid to cook. To ensure even cooking without any leakage, use the Drugstore Wrap Technique.

Drugstore Wrap Technique:

Place the food in the center of an oblong piece of heavy-duty foil, leaving at least a 2-inch border around the food.

Bring the 2 long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold the short ends up and over again. Crimp closed to seal.

5. Use tongs to turn and move your food around. Forks pierce the meat and you lose flavorful juices.

6. Allow your meats, fish, or poultry to come to room temp before placing on the grill. About one hour for steaks and chicken, less for seafood.

7. Season meat & chicken the day before when possible.

8. If you like smoked flavor but don’t have a smoker it’s easy to accomplish on a grill. If you're using a gas grill, soak either wood chips, dried or fresh herbs in water for at least 20 minutes then place them in a metal or disposable foil drip pan. Poke several holes in the bottom of the pan and place it on the lava rocks directly under the food.

9. Soak bamboo skewers in water for at least 20 minutes before building kabobs to prevent skewers from burning.

10. Turning food too often slows cooking and can result in tough, dry food. Ideally, most fish and meats should be turned only once during cooking time.

11. Don't apply sauces prior to grilling. Not only do they tend to drip onto the coals and cause flare-ups, but most also contain sugar, which will burn quickly and give the food a burnt taste. Consult the recipe to see when to begin basting; usually it's about 5 minutes before the end of grilling time.

12. Always allow meats and poultry to rest, lightly covered for at least 5 minutes after coming off the grill.

Basic tools for grilling:

1. A long pair of professional grade tongs. Don’t skimp and buy a flimsy pair, you’ll regret it.

2. Long handled spatula – excellent for turning delicate seafood

3. Meat thermometer – chicken is especially difficult to determine doneness from sight alone. When the thermometer reads 165 degrees it’s done.

4. A good wire brush for cleaning the grill, before and after cooking.

Let’s eat, I’m hungry.

Halibut, salmon, shrimp, tilapia, swordfish, trout, mahi mahi, you name it. If it swims you can grill it.

When hubby chefed at Cliff Young’s Restaurant, his macadamia crusted four citrus salmon was legendary. When I was single, dating and before I had met Jack, if I was given a choice of restaurants for our date, I always chose Cliff Young’s. I would agonize over whether to order the rack of lamb with apricot / mustard glaze, or the four citrus salmon with macadamia nuts. You wouldn’t go wrong with either one, but they were both so wonderful it made for a very tough decision.

I asked Jack if I could reprint his salmon recipe for you, so here it is. If you’re having friends over for dinner and would like to wow them with your culinary skills, this dish will do it.

Follow this link for a downloadable pdf version of the recipe printed below:

www.innmatchmakers.com/ftpfiles/salmon.pdf

Grilled Salmon with Four citrus Beurre Blanc and toasted macadamia nuts

It's a French-style sauce (if anyone knows great sauces, it's the French!), easy to make and endlessly versatile. Cooking the wine until it nearly evaporates adds great flavor to the sauce, and adding the butter a tablespoon at a time turns it silken. Take your time when you make this; you will be rewarded with a smooth, satiny sauce with subtle but gorgeous flavor.

SERVINGS: 6

INGREDIENTS:

Vegetable oil cooking spray
Six 4- to 6-ounce salmon fillets, with skin, if possible
1/3 cup vegetable oil, such as canola or safflower
Kosher salt to taste
2 tablespoons of lemon, lime, orange and grapefruit zest, for garnish
1 1/2 cups beurre blanc (recipe below)

3 ounces of toasted macadamia nuts- rough chopped

BEURRE BLANC:

Makes about 2 cups

1 teaspoon clarified butter or olive oil
1 cup heavy cream
1 large shallot, minced (about 1/4 cup)
2/3 cup dry white wine
1cup (1 1/2 sticks) unsalted butter, softened
1 teaspoon fresh lemon juice

1 teaspoon fresh orange juice

1 teaspoon fresh lime juice

1 teaspoon fresh grapefruit juice
kosher salt and freshly ground white pepper to taste

DIRECTIONS FOR BEURRE BLANC:

1. In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring.

2. Add the wine and mixed citrus juices, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.

3. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.

DIRECTIONS FOR SALMON:

1. Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot.

2. Lightly brush both sides of the salmon fillets with oil and season both sides lightly with kosher salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes.

Serve each fillet garnished with citrus zest and the beurre blanc sauce. Top with toasted Macadamia nuts.

GREEN CHILE

2011-03-17T14:50:00.000-07:00

I’ve been hearing a lot of people talking smack lately about how good their green chili is:

“Oh, the green chili here is not bad, but I make my own so I’m spoiled”

“I use only New Mexico Hatch green chilis in my chili, makes all the difference”

“I simmer my chili all day long; it’s the best you’ve ever tasted!”

Understand that these quotes are all from Gringos, white as the driven snow. Wouldn’t trust a one of them to cook me up a bowl o’ green.

Back in 1972 I was a newly married bride of 18, and had just moved to Pueblo, Co. with my first husband, Cowboy Bob. (Now I’m with hubby #2, Chef Jack). Cowboy Bob was making a half assed attempt at college, Colorado State University-Pueblo being the only hall of higher education that replied to his application with an acceptance letter. But it didn’t take them long to realize their mistake (must be all that education), they sent him packing before the end of first semester. College isn’t for everyone….

Anyway, while Cowboy Bob was busy failing his classes, I was in la la land playing the role of the happy homemaker. I kept our little home neat and tidy and got a job at the new Holiday Inn. I would be the bread winner so hubby could achieve greatness and build a better life for us. Ah, the American Dream…..

As luck would have it, Leo, a horse trainer who worked with my in-laws Arabian horses back in Parker, Co. had grown up in Pueblo. His mother and step-father were still living in Pueblo at that time and knowing that I loved to cook, arranged for us to meet because according to Leo, she was the best Mexican cook in all the land. Her name was Mrs. Garza and she was wonderful. Every other Friday for several months I went to her home where we cooked up Mexican dishes that until then, I had never known existed. My exposure to Mexican food up to that time was limited to Taco Bell, nachos and the occasional smothered chicken, beef, or bean burrito.

At each visit we made tortillas. Fresh tortillas were served at every meal in her home; therefore being proficient in tortilla making was the foundation of a good cook. I’m out of practice now and my handmade tortillas are not as light and perfectly shaped as they used to be, but a fresh hot tortilla with butter is still pretty good eats.

This brings me back to green chili, the topic of our blog today. The delightful Mrs. Garza taught me how to make her green chili, and I’ve been making it pretty much the same way for over 30 years. My children beg me for a batch when they come to visit; we serve it with Caesar salad and fresh hot tortillas. I’ve told them dozens of times how to make it but they say it doesn’t come out quite right. Maybe you had to watch how Mrs. Garza put a pinch of this and a pinch of that into the pot. It’s a simple dish, satisfying in a way that I can’t quite describe. Here is Mrs. Garzas’ recipe for green chili; I hope you and your family will enjoy this comforting dish as much as we have over the years.

Mrs. Garzas’ Green Chili:

There are no actual measurements, she never measured anything even when making tortillas, it was all done by sight, feel and taste. Don’t worry, you won't mess this up.

Ingredients for a medium size batch of chili:

Pork – about 3 lbs cut into bite size pieces. Any kind will do as long as it has some fat; pork loin is too lean and not a good choice. Any pork roast or fatty pork chops are perfect. Keep the bones and add them to the pot for richer flavor.

Chilies – 2 large cans Hatch whole roasted green chilies, or one quart bag frozen or freshly roasted chilies, peeled seeded and chopped. I know some of you will cringe when you read this but Mrs. Garza used canned whole Hatch roasted green chilies and added jalapenos for heat. I made green chili with the canned chilies for years, and it was delicious. However, several years ago we started buying the fresh roasted chilies by the bushel from street vendors and farmers markets sold around the city in the fall. Jack and I spend an afternoon peeling, seeding, storing and freezing them in quart bags, and then pull them out as needed throughout the winter. The fresh chilies almost always have enough heat, making the addition of jalapenos unnecessary.

There are over 200 varieties of chilies to choose from, any of the Anaheim variations will make a good batch of chili. When you buy them from the roasters in the fall, they usually have mild, medium and hot varieties. For us, the medium provides more than enough heat.

Chicken Broth – You can use water but a good quality chicken broth gives it a richer, deeper flavor.

Garlic – Tons of garlic, at least 10 cloves chopped

1 chopped Onion

Kosher Salt & Pepper

Olive Oil

Flour

In a large deep sided pan sauté a chopped onion in olive oil until onions are translucent.

Add the cut up pork to the pan in small batches and brown. If you crowd the pork it will steam and not brown. Season pork with kosher salt as it is cooking. Remove the browned pieces and set aside while finishing the remaining pork. You may need to add more oil if your pork is not fatty enough. Brown the bones during this step too; you’ll love the added flavor they give the chili.

After all the pork has been browned put everything back into the pot, add the garlic and the chopped chilies. Stir, over medium heat to incorporate. Sprinkle the mixture with about a quarter cup of flour, toast the flour until the mixture has browned and thickened, about 3-5 minutes.

Add about 2 quarts of good quality chicken stock, bring to a simmer. The chili will thicken from the flour as it simmers. I like to add a lot of chicken stock and let the chili simmer and reduce for an hour or two, the flavors intensify and the meat becomes tender as it cooks. Taste for salt and pepper and adjust as needed.

That’s it, your done!

Serve bowls of piping hot green chili with warm tortillas and a crisp salad.

Chili variations:

Chef Jack loves hominy in his chili, but I’m not a fan. Occasionally I like to add potatoes, if the chili is exceptionally spicy, you can add chopped tomatoes and they will tone it down.

Top the chili with cilantro, sour cream, grated parmesan or cheddar cheese. It’s your chili, put whatever you like on it.

Vegetarian version:

Sauté the onion, chilies and garlic in olive oil. Sprinkle with flour, stir and toast the flour then add vegetable broth and simmer. Add hominy, potatoes, or tomatoes as you like.

If you’re thinking of putting your home on the market, now’s the time! Prime selling season is just around the corner and right now is when you need to be getting ready. If you would like a copy of our free guide ‘Are You Ready to Sell? How to Beat the Competition in a Foreclosure Driven Market’ just send us an email and we’ll send you our step by step guide to preparing your home for this challenging marketplace. From finding the right Realtor, to determining what improvements and repairs should be made, our free guide will help you make the right decisions.

Email or call us, we would love to help!

Becky Goldsmith & Roxanne Kolbe

720-979-3184

Becky or Roxanne @innmatchmakers.com

FOR THE LOVE OF PIE

2011-02-03T14:45:00.000-08:00

My oh my do I love a good pie crust. Whether it’s a savory pot pie or a sweet fruit pie, if the crust isn’t any good it’ll be a lousy pie.

I've been testing different pastry crust recipes for years. Always careful to keep the ingredients cold and not over mix the dough. As with biscuits, working the dough as little as possible is crucial. I've had great pie crusts from women who never measured their ingredients, as years of practice enabled them to know from sight and touch whether it was right, (and it always was.) Some cooks swear that lard gives you the flakiest crust, but I just can't bring myself to use it. Crisco has always been a favorite, and some cooks like to use half Crisco and half butter. The ingredients for pie crust are few and the technique is not complicated. If you follow some basic rules with a little practice you’ll make wonderful pastry crusts every time and never eat those disgusting cardboard imposters sold in grocery stores again. Pies, sweet and savory are easy to prepare, and everybody loves them.

Roxanne, my business partner and I were on a business trip awhile back and stayed at The American Artists Gallery House B&B in Taos, N.M. http://www.taosbedandbreakfast.com/

The inn is owned by Charles and LeAn Clamurro, Charles is the chef and prepares wonderful gourmet breakfasts daily. We were served a Mediterranean quiche along with fruit, rolls, coffee, etc. What Roxanne and I raved about and remember to this day was the crust in that quiche. It was extraordinarily light, crumbly and flavorful. Until recently I’ve not tasted a pastry crust that came close to his.

But the other night I made a savory pork pot pie from the new Tyler Florence Cook Book; ‘Family Meal’. The pie crust recipe was out of this world. Jack and I kept picking at the leftover crust long after we’d finished eating. The filling was delicious but the crust was the real star. The recipe is below, try it I promise it will become a new favorite of yours. I’m going to try an apple pie with this same crust; I can’t imagine that it won’t be fantastic, I’ll keep you posted.

Tyler Florence Pastry Dough – Makes two 9 inch crusts.

2 ½ cups all purpose flour

1 teaspoon kosher salt

1 cup plus 4 Tablespoons (2 ½ sticks) chilled butter cut into small pieces (I put the cut pieces in the freezer for several minutes before using)

4-5 Tablespoons ice water (or more as needed, Colorado is so dry you will need more!)

Sift the flour and salt into a mixing bowl. Using your fingertips or a pastry blender, work in the butter until the mixture looks like coarse bread crumbs (don’t over mix; you want pea size pieces of butter). Slowly add the ice water, a little at a time, incorporating it with a fork or your fingertips as you go, just until the dough comes together when squeezed with your fingers. If the dough is too dry add another Tablespoon or two of ice water. Press dough into a ball, do not over knead. Once pressed into a ball divide in half with one portion being slightly larger for the bottom piece and shape into disks. Wrap the dough disks in plastic wrap, refrigerate and let them rest for at least two hours, ideally overnight. (Dough that is not allowed to rest will shrink when baked.)

Roll out and bake per your recipe, keeping one disk in the refrigerator while working on the other.

BAKING HINTS:

1. When baking a two crust pie, Rose Levy Beranbaum tells us to bake the pie close to the bottom of the oven on either a hot baking stone or baking pan. This is done to ensure that the bottom crust is fully baked and is wonderfully brown and crisp.

2. I love this next tip; it’s for an apple pie and appears to correct an age old problem: Once you have sliced the apples, the next step is to macerate them in sugar and spices. This may seem like an unnecessary step as many recipes simply call for mixing the sliced apples and sugar together and then piling them in the unbaked crust. The problem with this method is that apples contain water and as the pie bakes the apples shrink and you often end up with a gap between the baked apples and the top crust. To solve this problem, Rose Levy Beranbaum in her 'Pie and Pastry Bible' came up with the idea to first macerate the apples in sugar which causes the apples to release their juices. Then we simply drain the juices, and boil them with a little butter to concentrate their flavor. This concentrated juice is then added back to the sliced apples and the result is a delicious, slightly caramel flavored apple pie.

So go forth and bake pies, the world will be a better place!

If you're thinking about selling your home and wondering what improvements you should make in order to set it apart from the competition; below is an article from Realty Times regarding kitchens, which might give you some new ideas. And as always, if you or someone you know is thinking about buying or selling a home, Roxanne and I hope you will think of us, Thank You!

Becky

720-979-3184

Growing trends in kitchen architecture include softer lighting, larger windows, and–here's a surprise–fewer cabinets. That doesn't mean that you can get away with very little storage space, instead it means you have to be creative.
If you're selling your home and these popular trends aren't part of your home's blueprint, not to worry... you can make your kitchen sizzle with a few simple changes.
Create a gathering space. If you have a large kitchen, consider installing or placing a portable island in it. These are very popular for a number of reasons. They're handy, useful for extra storage space, and they often become a central gathering spot at parties, especially when there's food on them. Add a few bar stools and you've got a comfy and welcoming place for guests to relax while dinner is being prepared.
Turn down the lights. Not literally, rather use lighting that's less harsh. Overhead lighting is excellent but, to create a mood, you can place accent lights in tucked-away areas that will still allow the light to shine in the kitchen. Maybe an adjoining hallway, for instance, could have a small lamp on a table or sconces on the walls.
Make room. Even though some architects are taking away the cabinets, buyers still are attracted to plenty of storage space. That means sellers who don't have it, must creatively devise it. By staging your home with stand-alone cabinet furniture and displaying some kitchen items in them, you give buyers an idea of how to use the space.
You'd be surprised at how many buyers enter a home and may not have any idea about how to use a particular area/space in a house. Taking the time to show them how you've used it can help them understand how it will suit their needs, or, at the very least, spark their own ideas about using the space.
Make it comfy. Think about what makes you want to stay and visit at a friend's home. Good food and company, of course! But also, comfortable seating. Even though your furniture likely won't be sold with the house, the convenient chairs you have in your kitchen will influence the buyer's overall reaction to your kitchen and house. If the chairs are too large, don't match the design and decor, and are uncomfortable looking, they'll give the buyer a feeling of something being “just not quite right”.
Comfortable chairs–even a love seat, upholstered bench or wing chair–can be very inviting. They sort of beckon buyers to take a seat, stay for a while... and if there's a plate of cookies and a cup of fresh brewed coffee, well now, the buyer just might have time to really begin to feel at home. And that, after all, is precisely what every seller wants every buyer to feel in their listed home.

Hits, Misses, and Black-eyed peas

2010-12-28T10:51:00.000-08:00

Well, the holiday cooking and eating marathon for 2010 has just about come to an end. We ate a lot of great food this year. There were many standout dishes, a few misses and a couple of ‘what the @#$% happened to that??’ We risked and experimented with new recipes and techniques, made old favorites, and learned something new with each and every dish. I learned that it doesn’t matter who the renowned chef is that writes the recipe, if you don’t test it first you may not like the results. I learned that if you trust your instincts, you’re likely to be happier with what you serve. I learned that if the dish doesn’t turn out the way you hoped it would, it’s not the end of the world. As in life, cooking is an exciting journey, not a destination. Just when you think you’ve tasted or perfected the best macaroni and cheese, ever, someone reworks the dish in a totally new and unexpected way, and blows your socks off. God, please grant me the open mindedness to recognize and appreciate bold, new, unconventional, and innovative approaches to food and the ability to enjoy it for the rest of my life. Amen!

I relearned that chefs have huge egos. Deservedly so, they work long, hot, excruciating hours, for minimal compensation, and they work tirelessly to satisfy one of our basic needs. Ergo; if you would like special treatment in a restaurant, seek out the chef, chef de cuisine, chef owner, sous chef, whoever happens to be in charge of the kitchen, and thank them. Treat them with respect, buy them a drink, compliment their food, and ask them to cook for you. Chefs love to cook outside the confines of their daily menus. Make it worth their while and you will be rewarded with a meal you won't soon forget. Chefs are artists, if you understand and appreciate them, they will perform for you.

So here is the good, the bad, and the ugly from our 2010 holiday meals. We’d love to hear about your successes and mishaps, please share your comments!

Misses:

We had a few glitches with our rib roast this Christmas. First, we couldn’t keep our new butane torch lit. Try as we might, the blasted thing would not ignite, so we had to use a different method for roasting which turned out just fine. The biggest issue was with the herbed salt crust which we applied a few days prior to roasting. Even after thoroughly wiping off the crust, the exterior of the roast was way too salty. I was bloated for two days. Thankfully, the interior was delicious. Next time we’ll season the roast before it goes into the oven as we’ve done in the past with excellent results. The roasting method we used was the tried and true ‘low and slow’ method. Roasting at 250 degrees until the internal temp reached 110, then removed the roast and allowed to rest for about 15 minutes, raised the oven temp to 500, put the roast back in and achieved a beautiful brown crust in about 10 minutes. Too bad the crust tasted like the Great Salt Lake and was completely inedible.

Hubby says he’s tired of Rib Roast, wants to do tenderloin next year. Sounds good to me, just hold the salt…..

Yorkshire pudding: We didn’t make the big fluffy ones from Jamie Oliver, long story but the end result is ours turned out more like hockey pucks. We can’t figure out why they didn’t puff up, I’m going to make Jamie’s just to test the recipe because they look so great. They should go well with just about anything.

Hits:

On a sweeter note, Tyler Florence’s whipped sweet potatoes with bananas and honey which we served at Thanksgiving were fantastic. It was hands down the favorite dish this year.

The turkey was wonderful too. We purchased two smaller birds as we like to have more dark meat; Jack deboned the birds, brined then roasted them. Delish! Heard some people had a salt issue with their brined birds, we rinsed ours thoroughly after brining and did not have a problem. Comments?

Made a delicious warm rice pudding with blueberries on Christmas Eve for dessert. Made it with Carnaroli rice which is used for making risotto, Aborio will work just as well. It was lovely. Many years ago I worked at Strings, a wonderful Denver restaurant owned by Noel Cunningham, the king of charititable giving. Their first pastry chef was a crazy Brit named Woody. He used to make an amazing blueberry rice pudding, which when warm out of the oven made me weak in the knees. I was the daytime bartender, and had the pleasure of enjoying many wonderful desserts prepared by him. He was delightful man;I miss him and think of him often.

Another hit this year was the French toast made from Panettone bread for Christmas brunch. Lordy, it was good. Panettone bread is available during Christmas and New Years, if you haven’t tried it, you’re really missing out. It’s great just plain and lightly toasted, but it truly shines as decadent French toast. You can add rum, Amaretto, or Grand Marnier to the batter, or keep it simple. Add orange zest, vanilla, cinnamon, whatever sounds tasty. You can stuff it, top it with berries, make elegant individual servings or make it in a large pan for a party. It’s easy, inexpensive, travels well if you’re bringing a dish, and best of all it tastes fabulous. I’ve never made the bread from scratch but it would be fun to try.

Beware, it’s addictive. Even cold leftover Panettone French toast is impossible to pass up. The few remaining pieces lasted all of about 1 hour in the fridge when brunch was over.

Thank you for reading and following our blog. Please feel free to pass it along to any friends who you think might enjoy it. We’re looking forward to a stronger economy in the year ahead as Roxanne and I gear up for a busy and exciting new year in real estate. We appreciate your referrals more than you can possibly know and hope that you will continue to think of us when you hear of someone who is buying or selling their home. You rock!

720-979-3184

Becky@innmatchmakers.com

What’s up with eating

those Black Eyed Peas on New Year’s Day?

Typically a southern tradition as the practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman's troops destroyed or stole other crops, thereby giving the humble, but nourishing black-eyed pea an important role as a major food source for surviving confederates.

Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme including:

Served with greens (collards, mustard or turnip greens, which varies regionally), the peas represent coins and the greens represent paper money. In some areas cabbage is used in place of the greens.
Cornbread, often served with black-eyed peas and greens, represents gold.
For the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year's Day.
Black-eyed peas eaten with stewed tomatoes represent wealth and health.
In some areas, actual values are assigned with the black-eyed peas representing pennies or up to a dollar each and the greens representing anywhere from one to a thousand dollars.
Adding a shiny penny or dime to the pot just before serving is another tradition practiced by some. When served, the person whose bowl contains the penny or dime receives the best luck for the New Year, unless of course, the recipient swallows the coin, which would be a rather unlucky way to start off the year.
The catch to all of these superstitious traditions is that the black-eyed peas are the essential element and eating only the greens without the peas, for example, will not do the trick.

I am an avid fan of black-eyed peas as I grew eating them from my grandmother’s kitchen. She and my grandfather owned a farm in rural New Mexico. They raised their own beef, pork, chicken, and eggs and tilled a large garden each year. They always had a dairy cow for fresh milk and butter. She was the consummate country cook and I loved her food. I will concede that enjoying the flavor of black-eyed peas, frequently described as nutty, earthy and buttery, is an acquired taste. Whether to enhance or disguise the flavor, depending on your point of view, there are several popular ways to serve black-eyed peas, other than as a simple side dish:

Hoppin' John - Although served throughout the year as well, Hoppin' John is one of the most traditional New Year's Eve and New Year's Day dishes in the South. Black-eyed peas are cooked with rice, pork (such as chopped pork or ham, hog jowls or hambones, fatback or bacon) and seasonings. Sometimes chopped onions and hot sauce are added. For a delicious vegetarian version leave out the ham hocks and use a good vegetable broth instead of the 6 cups of water for added flavor.

one pound dried black-eyed peas
two small smoked ham hocks or meaty ham bone
two medium onions divided
three large cloves garlic halved
one bay leaf
1 cup long grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
3 ribs celery chopped
1 jalapeno or serrano pepper, minced
2 tspcajun or creole seasoning
1/2 tsp dried thyme
3/4 tsp ground cumin
3/4 tsp salt
4 green onions, sliced

Preparation:

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.

Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

Black-eyed peas salad with Basil Dressing - a light and tasty way to enjoy those peas....

3 cups cooked black-eyed peas
1/4 tsp salt
1/2 cup finely chopped onion
one small sweet red bell pepper, seeded and finely chopped

Basil Dressing:

1/4 cup champagne vinegar
3 Tbls chopped fresh basil
2-3 medium cloves garlic, crushed
1 1/2 tsps sugar
1/4 tsp freshly ground black pepper
1/3 tsp salt
1 cup olive oil
fresh basil for garnish

Preparation:

In a serving bowl combine the black-eyed peas, 1/4 tsp salt, chopped onion, celery and red pepper. Set aside.

In a small bowl, whisk together the vinegar, chopped basil, garlic, sugar, remaining 1/4 tsp salt & pepper. Gradually whisk in the oil until well blended.

Combine peas and dressing, cover and chill thoroughly at least two hours or overnight. Garnish with fresh basil and serve. Serves 6.

Enjoy your Black-eyed peas but remember, as with any legume, don't forget the BEANO!

What are your New Year’s Eve plans? Big night out on the town with dinner, dancing and party favors? Early dinner out then home before the crazies come out? Or will you be hangin’ at home and watching the festivities on T.V. like Jack and I? We both worked too many New Year’s in restaurants, so our annual tradition is sharing a nice bottle or two of bubbly, noshing on good caviar, oysters, crab, a variety of cheeses and salumi, and attempting to stay up ‘till midnight. The staying up ‘till midnight thing doesn’t happen very often, but we give it our best shot.

Happy Eating, see you in 2011!

The Carnivores Holy Grail

2010-12-21T09:17:00.000-08:00

Christmas Dinner & Standing Rib Roast, the two are synonymous. They go together like a glass of wine and another glass of wine. I can’t imagine having one without the other. (One glass of wine?..... Really?)

An exceptional cut of prime rib is, in my mind the very best that beef has to offer. There’s prime rib so luscious and tender that it literally melts in your mouth. Then there’s what I call ‘Las Vegas prime’, it’s cheap, tough, chewy and flavorless. When you invest a substantial amount of money in the purchase of a rib roast you obviously want the former not the latter. The quality of the meat you purchase is as important as the preparation, if not more so. The basic cooking technique for a rib roast is simple, a little patience and a good thermometer and you will have a masterpiece at dinner time. But no cooking technique can save a poor quality piece of meat. Know where your meat comes from; buy from a local butcher if possible. Purchase the highest grade of meat your budget will allow. If prime is out of the question, it’s running around $12.99 per pound at Costco and King Soopers right now. Most of the grocers around town have their rib roasts on sale this time of year, Whole Foods has choice rib roasts at $10.99 lb and choice dry aged at 17.99 lb. Kings, Safeway, Sprouts, and Sunflower are all running specials between $4.99 & $5.99 lb for choice. There are varying qualities of ‘choice’ meat, buy from a butcher / grocer that you know and trust. With proper preparation and cooking a choice roast will be delicious.

The general rule of thumb is low and slow. There are differing opinions as to how to achieve a beautiful brown crust, I’ll give you several options and you can decide which one is best suited for your kitchen and cooking skills.

The Tim Allen Home Improvement Special: Courtesy, Thomas Keller, from his acclaimed ‘Ad Hoc at Home’ cookbook. (If you really like to cook you gotta buy this book, period.)

Blow Torch Prime Rib Roast: This is manly high adventure cooking. We’re not talking wimpy butane-fired torches here; we’re talking a propane blowtorch from the hardware store.

“I cook rib roast in a very low oven to ensure that it is a rosy medium-rare from the very center almost to its outer edges. But we like the dark caramelized surface, for flavor and for visual appeal, which is typically achieved through roasting at high heat.

We discovered that if you start by giving meat a quick heating using a blowtorch, though it won’t look particularly brown after the toasting, it will develop a beautifully browned surface even in that very low oven.

Propane torches are inexpensive and easy to use. Available at most hardware stores, they usually cost less than $20; replacement cylinders are usually less than $5. Avoid the smaller butane-fired torches sold at gourmet shops; propane torches are more effective.

You can use a torch for caramelizing sugar on crème brûlee, browning meringue, and, as we do, giving a crust to your roast beef. Be sure to store your torch in a safe place.”

Before attempting the torch, hubby recommends that you watch this informative video. He’s watched it countless times to ensure that he has the proper technique:

Blowtorch Prime Rib Roast Recipe

serves 6

Ingredients for Prime Rib Roast

One 2-bone center-cut rib roast (about 4½ pounds), trimmed of excess fat
Kosher salt
Coarsely ground black pepper
Gray salt or coarse sea salt
Horseradish Cream (recipe follows)

Directions for Prime Rib Roast

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.

Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1½ hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about ½ inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper.

Serve with the horseradish cream on the side.

From our family to yours, we wish you a most loving and joyous Holiday Season. May next year bring you adventure, enlightenment, prosperity, and peace within. Thank you for reading our blog, your comments and ideas are invaluable. If you enjoy our blog please share it with your friends and family, the world needs more foodies!

Happy Eating!

Becky & Jack

Horseradish Cream Recipe

makes about 1 cup

Ingredients for Horseradish Cream

½ cup very cold heavy cream
2 tablespoons sherry vinegar
About ¼ cup drained prepared horseradish

½ teaspoon fleur de sel, or to taste
½ teaspoon freshly ground black pepper, or to taste

Directions for Horseradish Cream

This is a basic, and very easy, horseradish sauce—prepared horseradish and cream, seasoned with salt and pepper and a little bit of sherry vinegar.

Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper.

Refrigerate in a covered container for up to 1 week.

If you have Arsonphobia: ‘fear of fire’, (I’m not kidding, look it up yourself); then you may want to try this alternative method to achieve the same beautiful juicy results without the use of flame throwers.

The ultimate goal is a crusty brown crust, and rosy pink meat with very little ‘grey’ meat. ‘Grey’ meat is the color between the crust and the pink. Low and slow is still the rule and the meat needs to be dry when it goes into the oven. If your meat is moist it will steam, not roast. There are several ways to achieve this:

1. Remove all packaging, place roast on a rack on a sheet pan, salt heavily with kosher salt and allow to sit in the fridge uncovered for 2-3 days. Brush off salt crust prior to roasting, rub with canola or olive oil and roast.

2. Make a thick compound of Kosher salt, pepper, rosemary, garlic, spread over roast, place on a rack then on a baking sheet and allow to sit in fridge, uncovered for 2-3 days. Brush off seasoning crust prior to roasting, rub with canola or olive oil, roast.

3. Place roast on a rack on top of a sheet pan, cover with clean dry towels and place in fridge. Replace towels daily for three days. Prior to roasting, rub all over with canola or olive oil, salt & pepper.

Remember brining the turkey? This is essentially the same thing but with beef. You are seasoning and preparing the meat for roasting.

Always remove the roast from the fridge and allow it to come to room temperature before going into the oven, about 1 hour.

Roasting:

Preheat oven to 200 degrees F. Place roast on a rack in roasting pan in bottom 1/3 of oven. For a classically juicy, red, rare piece of meat, remove the roast from the oven when the internal temperature reaches 115. Lovers of ultra-rare, super tender beef that quivers like jelly may pull their ribs at 110. If you are a fan of medium rare beef, pull at 120.

Cover roast with foil and let rest until carry over temperature stops climbing, (about 15 minutes) Increase oven temperature to 500 degrees F. Remove foil and place roast back in oven for about 10 minutes, or until you’ve reached the desired crust. Remove and keep covered until ready to serve, allowing to rest at least 15-20 minutes.

Yorkshire Pudding

If you’ve not had the real thing, you probably think this is a disgusting misrepresentation of a muffin. When served with roast beef, a true Yorkshire pudding is a lovely accompaniment.

Recipe from Jamie Oliver – He’s a Brit and a brilliant chef, these are gorgeous and delicious. (Pictured above).

Makes 8-10 Yorkshire Puddings

Ingredients:
1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F.

Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section.

After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Our next posting will be a little easier on the arteries. We'll be writing about the southern New Year's Day tradition of eating black eyed peas for good luck and prosperity for the year ahead. Of course we'll have several yummy recipes for you to try, so stay tuned!

Gizmos, Gadgets, and Doohickeys

2010-12-13T10:25:00.000-08:00

Kitchen utensils; lordy, there are thousands of thingamajigs that slice, dice, core, shave, grind, mash, crimp, shred, froth, mix, fluff, etc. etc. I watched Martha Stewart make pies the other day; she had a utensil for nearly every step of her recipe. I don’t know if I was jealous or annoyed, probably a little of both. We have a slew of kitchen toys too; some we use daily, some rarely, and many we could not live without. Other than a professional set of pans (Calphalon) and knives (Global), some our top picks for making life easier in the kitchen are:

Tongs: We have half a dozen or more and use them constantly. If you turn food in a pan or move it around using a fork or other instrument that pierces you’ll lose flavorful juices and possibly tear the food. Thomas Keller (French Laundry), one of the most acclaimed chefs in America; doesn’t like tongs. He prefers a variety of perforated flat spoons, skimmers, and spatulas to turn food. He believes tongs can crush or tear the food. He feels the food is better handled by being lifted from the bottom and turned rather than grabbed by tongs and turned. That may be true, but we love ‘em and won’t give ‘em up.

Strainer: We’ll use these numerous times throughout the preparation of a meal. Rinse veggies, strain blanched food items, and drain cooked grains and pastas. Think of it as a hand held mini colander; it’s convenient and versatile.

Fish spatula: For fish and other delicate food items this is the right tool. On this we agree with Mr. Keller. if you’re working with fish, foie gras or anything that is less sturdy than a hamburger patty, the fish spatula is better than tongs and infinitely better than a regular spatula. It is thinner and designed to work with more delicate foods.

Bench Scraper: This is commonly known as a pastry chef’s tool because they’re great for scraping dough off the work surface. But it is fantastic tool for gathering up chopped foods and bringing them to your pan. It’s also great for cutting brownies and lasagna. Love this gizmo.

Knife sharpeners: Important item, you don’t want a good one, you want a great one. I’ve owned the Chef’s Choice Diamond Honed electric sharpener for longer than I’ve been married, (18 yrs). Without question the best kitchen purchase I ever made. When I bought mine they only had one model, now there are several. I can only speak for mine which sharpens knives in three stages, it’s wonderful. I think I paid about $79.00 back then; the three stage sharpener now sells for around $140. Buy one, don’t think, just buy, it’s worth every penny. I’ve owned mine at least 20 years and it works as perfectly now as the day I bought it. When Jack and I moved in together and merged all of our kitchen equipment, I thought he might laugh at my electric sharpener. Don’t all professional chefs use a wet stone and steel to hone a perfectly sharpened blade? No, not always, many chefs utilize the services of a knife company who deliver clean sharpened knives once or twice a week. He tried my sharpener and was an instant convert and hasn’t used a steel or wet stone since.

I’ve heard that an excellent hand held daily sharpener is the Wusthof 2-Stage, it’s only $20. I’m going to buy one for hubbys’ stocking, I’ll let you know if it’s a winner or not.

Potato Ricer: My Achilles heel is potatoes; cooked in every conceivable adaptation I LOVE them all. But I have to say, there are few things more satisfying than a steaming mound of silky smooth mashed potatoes sinfully rich with cream and butter. The only way to achieve truly elegant mashers is with a ricer. I like old style hand mashed spuds too, but if I want to spoil myself or my guests, I’ll use a ricer every time.

Cooking Tip: Boil potatoes whole with skin on to preserve flavor and limit the amount of liquid absorbed while cooking. It takes a little longer but the flavor is worth the wait. They’re done when easily pierced through. Drain, and peel while still hot, using a clean kitchen towel to hold potato. Rice the spuds, add warm cream or milk, butter, and salt and pepper to taste. Delicious!

Thanks so much for reading our blog, Jack and I are having a wonderful time writing it. We love your feedback and comments, please keep them coming. And feel free to share this blog with all your friends who enjoy food and drink, the more the merrier! Most of all, thank you for keeping me in mind for you, your friends and family in regards to your real estate needs. We'll get this economy going again one transaction at a time.

Becky - 720-979-3181

Becky@innmatchmakers.com

Sous Vide: Sous vide is French for "under vacuum" and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long times. This new method of cooking has fans and detractors alike. Fans: Chefs and anyone who has had the opportunity to taste the delicious foods prepared Sous Vide. Detractors: The city and county health department inspectors who adhere to strict cooking temperature mandates to insure public safety. The most amazingly tender and juicy chicken I have ever eaten was prepared sous vide, from the imaginative kitchen of Colt & Gray in Denver. If you would like to learn more or try the cooking method at home, Douglas Baldwin has written an excellent guide: Sous Vide for the Home Cook. The link below has a couple of excellent videos explaining the process.

http://amath.colorado.edu/~baldwind/sous-vide.html

Here are a couple of new gizmos that look fun and useful. We’ll try them out and let you know how they work, or if you try them let us know what you think.

Fusion Brands Food Pod: I’m dying to have this, it looks fun and functional. We blanch and steam a ton of food and this makes sense to me, check out their video:

http://www.fusionbrands.com/index.php?main_page=product_info&products_id=197

Babycakes Cupcake Maker: We bought this for our 7 year old granddaughter Macy, for Christmas this year. Its pink, makes mini cupcakes in eight minutes, comes with decorating and icing tools and costs $30.00. We picked up a couple boxes of cake mixes that have sparkles and confetti in the mix and a can of blue icing. She will be in cupcake heaven.

Reusable produce bags: Yep, I’m buying some of these too. We’ve trained ourselves to bring our own grocery bags and it didn’t hurt, so let’s take it a step further and stop putting billions of plastic produce bags in our landfills. This is small step towards making a big difference. And it’s only $7.50! Check it out:

http://3bbags.com/index.php

In a few days we'll write about preparing the ultimate Christmas dinner, a succulent Prime Rib Roast with Yorkshire Pudding

Happy Holidays to all!

Cooking Library

2010-12-05T08:47:00.000-08:00

Thanksgiving roundup: Great food, great friends and family, overall a wonderful day, can’t wait for next year when we get to do it all over again!

Onto the next big event, of course that would be Christmas. Before we get into the foods of the holiday I thought it would be fun to look into unique gift ideas for you and or the aspiring chef in your life

Cookbooks are a wonderful gift. Every year hubby hand selects a special cookbook for his best clients, each book chosen with the chefs’ particular talent in mind. They are truly enjoyed and appreciated.

Have I mentioned that Jack is a shopaholic? One of his weaknesses is cookbooks. Imelda Marcos and her shoe fetish? She was a piker. Her collection pales to the shelves upon shelves of cookbooks in our home. You name it we’ve got it, had it, he wants it and will soon get it, or it’s probably not worth having. He is very discerning about his collection, you won’t find Rachel Ray, Guy Fieri, or Sandra Lee among his tomes, (who are those people?). He has an extensive selection from the classic chefs such as Escoffier, James Beard, and of course Julia Child. Jack had the rare privilege of cooking with and for Julia Child in June 1990. She was in Denver promoting her organization, The American Institute of Wine and Food. He was selected to assist her in several cooking demos around the city, then prepared a special dinner in her honor at his restaurant, Cliff Young’s. She signed the menu adding a charming inscription and along with a photo of her and Jack cooking together, it hangs proudly in his office today.

We have hundreds of cookbooks written by chefs from all over the world, French, Italian, American, Asian, Mexican, and Vietnamese. But we always need MORE. Scads of new cookbooks are published every year, so how does one choose? Which books are must haves and which ones are a waste of money? Well you are so lucky because I’m going to tell you. Below are a few selections from Jack’s wish list which I’m sure will eventually find their way into our home at some point? Hmmm, and I thought we were on the austerity program…..”Honey, I only paid $10 for this $30 book on Amazon.com!” If I had a dollar for every time I heard that one….

Interest rates and home prices are at record all time lows. If you have been contemplating the purchase of a new home or investment property, don’t sit on the fence too long. These rates, prices and inventories will not be around forever. Don’t look back and wish that you had invested instead of horded. Call me, I’m happy to run comps and research areas of interest. In today’s market you need to think long term investment not ‘fix and flip’, that ship has sailed.

Becky

720-979-3184

1. Avec Eric: A Culinary Journey with Eric Ripert – written by Eric Ripert – Originally from France and currently one of the top chefs in New York. Seafood is his specialty.

2. Modernist Cuisine: The Art and Science of Cooking – Nathan Myhrvold – The truly extraordinary thing about this book is the price, $475! Advertised as a six-volume, 2,400-page set that is ‘destined to reinvent cooking’. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging.

I’ll tell you right now, I better not EVER see this book anywhere near our house.

3. Taste of Mario Boxed Set – Mario Batali - For the Italian food lover in all of us, Mario’s cookbooks are a joy to read and recipes are easy to execute.

4. The Omnivore’s Dilemma – Michael Pollan – Learn and understand where your food comes from; if you care about what you eat, you need to read this book.

5. The Sweet Life in Paris – David Lebovitz – The ex-pastry chef from Chez Panisse, and lover of all things French. This guy knows desserts.

6. Tyler Florence Family Meal – Good solid technique, great food, and easy recipes for everyday cooking.

7. Good Eats Boxed Set – Alton Brown – He’s just so much fun and he has an excellent understanding of theory, technique and reasoning.

8. Jamie’s America – Jamie Oliver – We love this Brit, he’s entertained us for years and his fresh, casual, robust style of food is fantastic.

9. Grandi Vini – Joseph Bastianich – Joe is Mario Batalis’ partner and Italian wine expert. This book is his opinion of Italy’s best wines. He is also Lydia Bastianichs’ son; who is one of the great Italian chefs today.

10. The Perfect Bite - Jennifer Jasinski - Colorado's exceptionally talented chef and co-owner of Rioja, Bistro Vendome, and Euclid Hall. Denver's own has written a stunningly illustrated cookbook that just might be out before Christmas, we're keeping our fingers crossed, Congratulations Jen!

11. Mastering the Art of French Cooking 2 Volume Set – Julia Child – From the Queen, need I say more?

Desserts, Wine, and Dining Out

2010-11-22T13:43:00.000-08:00

Desserts, Wine, and Dining Out

Is it really Thanksgiving without Pumpkin Pie? I know from past experience if you don’t have pumpkin pie there will be at least one person who feels they’ve been cheated. One year I made the grave mistake of baking a pecan and apple pie and left out the pumpkin altogether as I’m not a huge fan. The person I disappointed the most was the one whom I cared about pleasing the most, my dad. My dad is without question the cheeriest, happiest, individual I’ve ever met. He literally starts to hum when he surveys the table and begins to fill his plate at mealtime. When dessert was being served that year and we didn’t have pumpkin pie, the look of disappointment on his face was heartbreaking. He smiled and assured me it was fine, and dove into the apple and pecan pies with gusto. Not only does he actually love pumpkin pie but, I think that for him this dessert embodies the spirit and tradition of Thanksgiving, in much the same
way as does the turkey. I imagine there are many people who feel the same. Obviously, that was the last time pumpkin pie was omitted from our menu!

So, if pumpkin pie is a must have on your table this year here are a few suggestions:

1. One word….COSTCO. They make a great pumpkin pie, with a good crust, big enough to serve 12-15 and it costs $4.99. Deal city. They also do a lovely pecan pie, which makes the dessert portion of your dinner super cinchy. All you need to do is whip some cream, (please use real whipping cream, it makes all the difference.)

2. If you’re tired of plain pumpkin pie, gussy it up and top with a mixture of chopped pecans, brown sugar and butter. It gives the pie a beautiful and delicious nutty crunch.

3. Go ahead Martha Stewart, make your own from scratch. I’ve never done the thing with a fresh pumpkin, but if you have the time and inclination go for it!

Below is a recipe for a delicious Pecan Pie, it uses real maple syrup instead of corn syrup and it’s super fast and easy to make:

Maple - Pecan Pie

Filling:

•1 cup pure maple syrup

•3/4 cup (packed) golden brown sugar

•3 large eggs

•1/4 cup sugar

•3 tablespoons butter, melted

•1 tablespoon all purpose flour

•1 teaspoon vanilla extract

•1 9-inch frozen deep-dish pie crust (I like to make my own crust, the effort and time is well worth it)

•1 1/2 cups coarsely chopped pecans

Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet.

Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.

With the New Year just around the corner, there are a lot of people thinking about making a move. If you know of someone who will be transitioning to a new home in the future, I would be honored if you would refer my name. Your referrals make the difference Thank you!

Becky

720-979-3184

Noble Rot

What wine will you be serving? Or are you invited to the home of friends or family and bringing wine? Well there are plenty of wonderful options that won’t break the bank. We like to start with a sparkling wine while enjoying appetizers and putting the finishing touches on dinner. We love either an Italian Prosecco or Spanish Cava. They are fantastic value wines, light, delicious, and priced from $10 - $20. If you haven’t had the pleasure, do yourself a favor and try one this year, you won’t be disappointed.

For dinner we enjoy a variety of white wines such as Sauvignon Blanc, Pinot Blanc, Riesling, or Viognier, and we also like to serve Pinot Noir, it is absolutely wonderful with turkey. Gewürztraminers are always recommended for this time of year, but I’ve just never been real fond of them, a bit too spicy for my tastes. I could go into a lot of detail here but to keep it simple here are a few basic tips: You can’t go wrong with a Sauvignon Blanc from New Zealand, the Riesling from locally produced Infinite Monkey Theorem is killer, and there are great Pinot Noirs under $25. For more info check this out: http://wine.lovetoknow.com/wiki/Best_Pinot_Noirs_Under_$25

Dining Out this year?

To heck with all that cooking and cleaning you say? Happy to let someone else do all the dirty work? I can’t blame you, hours of grueling prep and cleaning in the kitchen is not everyone’s idea of a good time. (What is wrong with you??)

Here’s a link to area restaurants who will be serving Thanksgiving this year. There’s a wide range of menus and prices that’s sure to please everyone. Make a reservation, show up, eat a delicious meal then go home, hit the couch and watch football. No leftovers but that’s the trade off right?

http://www.opentable.com/promo.aspx?m=5&ref=551&pid=1

Regardless of whether you will be hosting the big event, attending as an honored guest, or dining out in a restaurant; Jack and I wish for you a Thanksgiving Holiday that is rich in friends, family, food, drink and joy. This is the one holiday whose sole purpose is to celebrate life and share a meal with the ones we love.

And if you try any of the recipes from this blog, I would love to hear how they worked for you.

Next time you hear from us we’ll be writing about everything Christmas, from cookies, fudge and other treats to the ultimate Christmas Dinner.

HAPPY THANKSGIVING EVERYONE!

Heavenly side dishes

2010-11-17T13:52:00.000-08:00

In my opinion side dishes rule. The bird gets all the glory, but let’s be honest here. Who doesn’t salivate at the sight of heaping bowls of beautifully mashed potatoes, gooey sweetened yams topped with marshmallows, sweet, tart cranberry sauce, buttery soft dinner rolls and thick, creamy gravy. I’m talking gobs and gobs of gravy here. Hubby calls it ‘sauce’ but where I come from its gravy, plain and simple. Pretty much everything is better with a big spoon of gravy on top.

And what would any Thanksgiving dinner be without the iconic green bean casserole? Traditionally prepared with Campbell’s cream of mushroom soup, green beans and French’s fried onions. Well fellow foodophiles, that show piece of culinary artistry turns 55 this year. Difficult to imagine, but there may be some among us who sat down to Thanksgiving dinners without the ubiquitous green bean casserole. Horrors!

So, what’s on your line up of savory sides this year? Keeping to the traditional standards or contemplating an update to a classic? We hope you’re planning something new and unexpected. Thanksgiving is based upon tradition and all things comforting. But come on, what’s wrong with pushing the envelope a little? Why not cook the consummate Thanksgiving dinner, but take one classic dish and rework it in a fun and unexpected way.

Below is a recipe from Chef Tyler Florence with a new spin on sweet potatoes. I’m going to try his recipe this year because it sounds scrumptious; I’ll let you know how it comes out.

I’m also giving you hubby’s recipe for ‘sauce’. It is without a doubt one of the most delicious gravies ever and the most requested item when we pack to go goodie bags for our guests.

Lastly, if you or someone you know is thinking about buying or selling a home I would greatly appreciate your referrals.

Jacks’ Sauce:

In a roasting pan, brown turkey & poultry bones (necks ,wings, backs) along with mire poix (diced onion, carrots, & celery) in a 375 degree oven for 30 – 45 minutes or until well browned. Remove all ingredients and place in a large stock pot. Deglaze the roasting pan with white wine, then pour into the stock pot. Cover all bones & vegetables with quality chix broth. Simmer for about 2 hours, strain and set aside. In a separate pot sauté three diced shallots in one stick butter until translucent. Make a roux with ¼ cup flour, whisk into simmering stock, and simmer slowly for 30 minutes. Finish with heavy cream salt and pepper to taste. If desired add fresh chopped sage, thyme or tarragon, whatever you like.

Tip: A sauce thickened with flour should not be heated at too high a temperature as it will partially reliquefy if it boils.

Whipped Sweet Potatoes & Bananas With Honey From Chef Tyler Florence

Serves 6-8 as a side dish

2 1/4 to 2 1/2 pounds sweet potatoes, about 3 medium

2 ripe bananas

1/8 cup honey 4 ounces unsalted, room temperature butter (1 stick) --

Kosher salt, to taste

3/8 cup firmly packed dark brown sugar

1/4 cup all-purpose flour

3/4 cup coarsely chopped pecans

Preheat the oven to 400. Scrub the sweet potatoes and prick

all over with a fork. Put them in a roasting pan and roast for 40 minutes.

Add the unpeeled bananas to the pan and continue roasting for about 20

minutes more, or until the potatoes and bananas are very soft. Remove the

pan from the oven, but leave the oven on.

When the potatoes are cool enough to handle, scoop the flesh into a large

mixing bowl. Peel the bananas and add them to the bowl along with the

honey, half of the butter and salt to taste. Beat vigorously with a wooden

spoon until well combined and fluffy. Spoon into an oven-proof dish and

smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining

butter, the brown sugar, flour and pecans until the mixture is the

consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet

potatoes and return to the oven. Bake until the sweet potatoes are heated

through and the crumbs are golden, about 20 minutes. Serve immediately.

Per serving: 404 calories, 4 g protein, 57 g carbohydrate, 19 g fat (8 g

saturated), 31 mg cholesterol, 19 mg sodium, 5 g fiber.

Lastly, if you or someone you know is thinking about buying or selling a home I would greatly appreciate your referrals.

Next posting will address desserts, wine, and dining out options for those who won't be cooking this year.
Thanks for watching and Happy Eating!

Let's Talk Turkey

2010-11-12T06:24:00.000-08:00

Greetings!

The holidays are upon us again and the biggest food event of the year is just around the corner! For dedicated, 'foodies' such as myself and countless others, this is the pinnacle of our American food celebration!

When Saveur, Bon Appetite, Gourmet and other glossies hit the newsstands in early October, complete with photos of perfectly roasted birds, my husband, Jack, a professional chef and I, an avid gourmet, though not by profession, become giddy with anticipation!

We prepare for this holiday with much the same zeal and thoroughness as a climber prepares an assault on Mt Everest. In honor of this unique event we want to share our favorite tips and recipes for an awe inspiring, gut bustin' Thanksgiving dinner!

I want start with the Glorious Bird. In subsequent communications I will delve into side dishes, desserts and wine. In the meantime…Let’s Talk Turkey!

BRINING

According to Martha Stewart, “It’s a good thing!”

In the Goldsmith household, brining is a ‘must do’ first step in preparing the bird. Regardless of whether you roast, smoke, grill or deep fry, brining will insure the most flavorful and juicy poultry. Good poultry brine consists of various combinations of water, salt, herbs, spices, and often sugar, honey or molasses. We suggest you experiment with other meats such as pork or chicken. That way when it comes time to feed your guests, you will have perfected your craft! Below is a brining recipe from Alton Brown, give it a try and let us know how it worked for you.

TIPS & TRICKS FROM PROFEESIONAL CHEFS AROUND THE COUNTRY:

1. Never brine in a garbage bag or ordinary household bucket! Check local restaurants for food grade plastic buckets.

2. If fridge space is an issue, try a non-Styrofoam cooler, as Styrofoam may impart an unsavory flavor to your bird. Also, you might consider cutting up your turkey prior to the brining process. Cutting and deboning also cuts your roasting time to about one hour!

3. Be sure to rinse your bird and pat dry after brining, rub with olive oil or clarified butter before roasting.

4. Professional chefs cook only with Kosher salt, Sea Salt, Fleur de Sel and other artisanal salts. Refrain from using your table salt, which only serves to make your food salty and does nothing to enhance the actual flavor.

5. To avoid exposing yourself and your guests to food borne illnesses, stuff the cavity of the bird with lemon halves, fresh herbs, and other aromatics; baked your prepared stuffing separately.

If you have specific cooking questions please inquire by email and either Jack or I will be happy to help. ENJOY!!

The Holidays can be crazy and the last thing you need is the stress of buying or selling a home! Though primarily known for brokering Bed and Breakfast Inns, and commercial properties, we also specialize in working with families to meet their residential sales or purchasing needs. It would be our pleasure to serve you!

Ingredients

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions:
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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Heavenly side dishes

Let's Talk Turkey

Ingredients

For the brine:

For the aromatics:

Directions:2 to 3 days before roasting:

Directions:
2 to 3 days before roasting: