Comforting

What foods take you to your happy place?

Thomas Keller's Mac & Cheese

You know what they are. Foods that make you feel safe, warm, insulated from the pressures of this hectic, crazy world we live in. Life is hard sometimes. Life is awesome sometimes. Life is a whole lot of different things going on all at the same time. Comfort food: what you crave when you're tired, stressed, feeling blue, or just need a hug. 

Eating is one of those things we do every day, like breathing and sleeping, we need to eat every day. When, where, and what we eat changes, but, if we're lucky, we will eat every single day of our lives. Say you make it to the ripe old age of eighty five. 85 x 365 = 31,025 days that you get to eat. Let's say you eat 3 meals a day during your time on this earth. Breakfast, lunch and dinner. That's 93,075 meals over the course of a lifetime.  Over 93,000 meals, that's a whole lotta food! But out of all those many meals, I'll wager that the foods you return to time and again when you need your blankie and want some food love, you can probably count on one hand. 

Pizza - YUM!!!

When I've had a particularly tough day, maybe working through a difficult inspection, or still not finding the right home for patient clients after many days of house hunting; I crave a meal that will not merely satisfy my hunger but will soothe the soul. The foods that cradle me and make me feel that all is right with the world are potatoes (any kind, cooked any way,) polenta, whole roast chicken, and anything Italian (especially on a Sunday.)

Meatloaf with mashed potatoes and sauteed spinach

Comfort foods are a cultural thing, where you grew up, what you ate as a child. Bossy grew up in upstate N.Y. His comfort foods are  Schnitzel, fried clam bellies and lobster rolls. He still talks about  Howard Johnson's fried clams he ate when he was young. 
A quick Google search for Italian comfort food turns up few surprises, mainly pasta dishes straight outta Nonna's kitchen. Ravioli, fettuccine Alfredo, Gnocchi, all topped with a sauce and plenty of cheese.
Southern comfort food? Fried chicken, biscuits, gravy, cornbread. My maternal grandmother was a master at all foods southern and comforting, must be why I'd gain 10 pounds every summer spent on the farm. 

Fried Chicken

Whatever your favorite comfort foods, indulging yourself is a lovely way to make it through these long, dark, days and nights of winter. So go ahead, wrap yourself in a big hug and make the comfort food that is calling to you. It's OK to enjoy a little food love....

Here is a link to the recipe for Thomas Keller's mac & cheese, and yes, it's delicious and totally worth the calories.

Thomas Keller's mac & cheese

Thank you for reading! I wish you all a healthy and prosperous 2019 filled with tons of great food and wine. I'm gearing up for an exciting year in Real Estate here in stunning Colorado. If you're in need of guidance through the confusing world of home buying or selling I hope you will give me a call, I'm here to help! 

Becky Goldsmith 

Broker, GRI, SRES

Equity Colorado Real Estate

Becky@beckygoldsmith.com

720-979-3184

Good Reads

The Internet is an amazing thing. Stand in the middle of a grocery isle, pull out your smart phone and google a recipe for marinara sauce, in the blink of an eye you'll have hundreds of recipes to choose from. No longer do you have to rifle through a pile of cookbooks to locate a recipe, it's at your fingertips faster than you can say Reggiano Parmigiano.    
However, as efficient as that may be, it doesn't give you the stories behind the recipe or the tactile pleasure of leafing through a favorite cookbook that you've reached for time and again to help guide you through another meal. It would seem that with the ease and speed of the internet, cookbooks might have become a thing of the past, but every year new ones hit the market and top best seller lists across the country. It's no wonder, cookbooks have become as much about where food comes from and the lives and personalities of the chefs and authors that write the books as they are about the food itself. Cookbooks are filled with beautiful stories built around the love, exploration, education, and enjoyment of food. You can spend hours immersed in a good cookbook without the slightest intention of trying a recipe, but merely for the pleasure of seeing food through the eyes of the chef / author. You will gain insight to their personalities and learn where they derive their passion for food and cooking and why it's a lifelong pursuit that never gets old. 

My first cookbook, 'Better Homes and Gardens New Cookbook', circa 1976 was the perfect basic cookbook for the beginner/intermediate cook (me!). I looked it up online and a 'good' condition used copy is selling for $200! Wish I still had mine, but I suspect Bossy may have decided it was not worthy of shelf space in his culinary library and likely disposed of it via garage sale or recycle bin.  His first cookbook was probably 'The Professional Chef' from the Culinary Institute of America, or  Julia Child, James Beard,  Escoffier.... blah, blah, blah.....

There are thousands of cookbooks covering every known cuisine. If you can think of a type of food, you can find a cookbook for it. A quick search on Amazon showed over 60,000 cookbooks in stock, and that's just the beginning. So how do you choose a book that will fit your style, tastes and skill level? Well, you can marry a bookaholic chef like I did who collects cookbooks like some people collect coins.  Three walls of his office are covered floor to ceiling with shelves overflowing with books, 95% of which are cookbooks, the remaining 5% are on food, travel & golf. There is also a bookcase next to the kitchen reserved for new releases and well worn favorites. 

Bossy & Amos

Bossy, Abe, Amos, and Molly

Kitchen favorites

But if you're not living with a bookaholic, an easier way would be to spend an afternoon browsing the cooking section of your favorite book store, although sadly, they're becoming almost as rare as phone booths. If you watch cooking shows, books by your favorite chefs is a great way to find ones you'll enjoy. 
Some of our regular go to's are:  Jamie Oliver, Tyler Florence, Ina Garten, Lydia Bastianich, Dorie Greenspan, Maida Heatter,  Judy Rodgers, and David Lebovitz. New releases that have become instant favorites are: 'Art of the Pie' by Kate McDermott,
'Zingerman's Bakehouse' by Amy Emberling and Frank Carollo, 'Shaya' by Alon Shaya (Chef and owner of the newly opened Safta here in Denver.) And 'Cooking with Italian Grandmothers' by Jessica Theroux. Terrific reads all of them, whether you're looking for inspiration or just a pleasant escape into the wonderful world of food. 
And don't forget, cookbooks make fantastic gifts, (As of this writing Christmas is 95 days away ;) A great way to build your cookbook collection is to buy gently used books through Amazon and other online retailers. The prices are a fraction of what you would pay if new and the books are most always in excellent condition.
Have fun, and if you would like suggestions or recommendations please message me!

Thank you for reading and sharing in our love of food, wine, family, and friends. 

Real Estate is my other great love, if you're looking for a dedicated Broker to help you navigate the challenging paths of buying or selling a home, I'm your girl. Call me!!

Becky Goldsmith, Broker, GRI, CNE, SRES

Equity Colorado Real Estate

720-979-3184

Becky@beckygoldsmith.com

Grillin' & Chillin' for Father's Day

 Mother's Day is all about taking mom out to brunch / dinner so that she won't have to cook and clean, Father's Day is the day you'll want to bring your 'A' game to the grill. Makes no difference if it's steaks, burgers, ribs, brats, chicken, seafood, or a plethora of fresh veggies, the family BBQ is where it's at for Dad's big day. What could be more perfect than a photo of dad sipping on an icy cold beer in one hand and chowing down on a juicy dog in the other.  

Fancy restaurants won't work for Father's day, most dad's I know don't do fancy. Just plenty of good solid food and family, that's all our dad ever wanted. We're extremely fortunate to be able to spend Father's day with our dad.  He's 87 years young, sharp as a tack, and still travelling the world with his beautiful wife. Woody is one of a kind, if you've had the pleasure of meeting him I know you'll agree, he's one super cool dad. So in honor of all the wonderful dad's in this world and in our lives, what's going to be cookin' on your grill this upcoming Father's Day?

The BBQ revolution exploded in this country over the last decade and is unrivaled by any other food trend. Grilled and smoked food is IN and it's here to stay. Why? Because it's tactile hands on, non fussy cooking and it's delicious. 

I won't go into gas grill versus charcoal or wood fired. I get it that a die hard pitmaster would rather eat Chinese take out than risk a beautiful brisket on a tasteless propane grill, but I gotta say, the ease and convenience that it offers does have it's place. We have both, a convenient gas grill hooked up to a gas line, and a PK Kitchen smoker/grill. Depending on the Bossy Chef's mood and energy on any given day, determines which piece of equipment will be fired up. 

If you're an avid BBQ enthusiast and would like to hone your culinary grilling skills, here are two books that would make a terrific gift or be a great addition to your own cooking collection:

'Franklin Barbecue - A Meat-Smoking Manifesto', written by Aaron Franklin and Jordan Mackay. Located in Austin, TX., Franklin Barbecue is the most popular, critically acclaimed barbecue joint in the country - possibly the world, and Franklin is the winner of every major barbecue award there is.

Another great read is 'Meathead' by Meathead Goldwyn with Greg Blonder, Ph.D.

Both of these books explain the science of great barbecue cooking and grilling by severing fact from fiction, and teaching you to be a smarter / better cook through proper techniques and understanding the underlying science of what is happening inside that cooker.

You most likely already have your favorite recipe for ribs, brisket, chicken, pork, etc., and I'm sure you have a go to rub or sauce that's become a staple. So, I'm not going to get into the center of the plate, but what I would like to share with you today are some stand out sides that are easy to make and feed a crowd. Click on the highlighted names for a pdf version of the recipes.

Cornbread

Who does not LOVE cornbread? I know some people prefer theirs sweet and cake like, while most Southerner's say no to any sugar or flour whatsoever. Doesn't matter, cornbread is perfect to serve at any BBQ. It's ridiculously easy to make, versatile, and travels well. I've played around with lots of different recipes and have finally come up with one that is just right for us. It's not too sweet, not to sour, it's just right. I love a super crunchy crust outside and a tender, moist inside. Top it with butter, honey, or beans, it's killer good. 

Just Right Cornbread

Beans

Truly good beans can be the second star of the show. The humble bean if treated right is not only incredibly delicious but full of vitamins, protein, and low in fat. A ladle of beans spooned over cornbread, add a little chopped fresh onion and you have a great dinner. The recipe for these beans comes from  Franklin's Barbecue, cooked brisket is added in for extra flavor and heft, how could you not love these beans!

Franklin's Beans

Dessert - Momofuku Compost Cookies

Outrageous, that's all I can say about these kitchen sink cookies. They're a little bit of work to make but are so worth it. These are my dad's favorite cookies, I'll be making a special gift box of them just for him on Father's Day, because he's so worth it! Use them to create ice cream sandwiches, they will blow your mind.
Side note, you can substitute corn syrup for the glucose that's called for in the recipe.

Compost Cookies

I wish everyone a wonderful Father's Day, especially all of you amazing dad's. You're the rock we rely on, thank you, we love you.

Happy Father's Day Dad

and

Happy Eating! 

I am forever grateful for your referrals, trust, and support. Please contact me if I can answer any real estate questions or help you with any real estate needs. I am never too busy for you!

Becky Goldsmith, Broker, GRI, CNE, SRES

Equity Colorado Real Estate

720-979-3184

Becky@beckygoldsmith.com

Sunday Dinner

Sunday. Hands down, favorite day of the week. If I'm not showing houses or holding an open house, it's the one day of the week we can lounge in bed, enjoy an extra cup of coffee, an unhurried breakfast, and not feel guilty. Weekends are typically busy Realtor days, so if I have a free Sunday I make the most of it. From the moment I wake til I tuck back into bed, my goal is to squeeze every minute out of a Sunday.

For some folks, Sunday brunch hits all the right foodie buttons. Bloody Mary's, bottomless glasses of champagne, saucy Eggs Benedict, and endless hotel tables piled high with too much food. I love a well laid out brunch too, it's a fun way to gather friends and family. But for me, the planning and cooking of Sunday Dinner is the opportunity to cook with love for the ones you love. It hits all the homey pleasure points that Cancerians (like me) hold near and dear. If your sun sign is Cancer or you know someone who is, chances are you know what I'm talking about. We revere home, hearth, and family above all else. OK, yes, money is right up there, but only because it wraps us up in a nice cozy blanket of security. 

Sunday Dinner is about comfort food. Food that brings back memories of family gatherings with friends and loved ones. It's recreating the feelings of long ago Sunday dinners spent on my grandparents farm in rural New Mexico where my brother, sister and I spent several incredible summers when we were kids. Prepared in their country kitchen, Sunday dinner was a big affair with 2-3 kinds of meat, vegetables from the garden, breads, and dessert. And no meal was ever served without sweet tea, gallons of the stuff. I think they had 50 gallon barrels of sweet tea stockpiled in the barn in case of an unforeseen world catastrophe. One should be prepared.... 

After morning chores, we would put on our Sunday best then head to church. When we returned, often with the preacher in tow, the house would be filled with aromas of the roast grandma had put in the oven before we left. After squirming through a long sermon, sitting on hard wooden pews, in a stifling hot church, the smells coming from the kitchen made the long wait for supper seem particularly cruel. Our grandparents raised cattle, hogs, and chickens, vegetables were grown in their massive garden. They always had a milking cow, so there was fresh cream, butter, and milk. I didn't appreciate it then, but I now realize how lucky we were to have experienced life on the farm.

Sunday dinners are a little different now. Yoga and long walks are my church of choice, and we don't have easy access to fresh ingredients from the farm. But the joy that Bossy and I get when we plan and cook dinner for family and friends is just as special. 

We made meatballs with creamy polenta and marinara recently and I'd put this dish up against any Sunday contender. A side of sauteed greens or a salad and you're done. The meatballs were tender and succulent with a little crunch from being rolled in bread crumbs before sauteing. We made a large batch and froze half, so we have an easy meal in our future. 

Pop open a nice bottle of Chianti and give these meatballs a try the next time you want to show some love for your Sunday meal, I guarantee it'll help you forget the next day is Monday! 

This recipe is from 'Autentico - Cooking Italian, the Authentic Way' by Rolando Beramendi

Meatloaf and Meatballs: Il Polpettone E Le Polpette

This recipe makes either one large meatloaf (Il Polpettone) or 16 meatballs (Polpettine) the size of ping-pong balls.

Click the link below for a printable pdf recipe:

https://www.dropbox.com/s/77ezszna18460wl/Il%20Polpettone%20E%20Le%20Polpette.pdf?dl=0

We hope you love your Sundays and enjoy cooking for friends and family on these special days as Bossy and I do. But if you would like to spend the day shopping for houses or are thinking of selling your home, I can help with that too! Give me a call, send a text or email, I am available and ready to assist in all of your Real Estate needs. 

HAPPY EATING!

Becky Goldsmith, Broker, GRI, CNE, SRES

Becky@beckygoldsmith.com

720-979-3184

Equity Colorado Real Estate

My lifelong quest for the ultimate Brownie

I began making brownies long before I was of legal drinking age. I'm not going to tell you how many years ago that was, let's just say '21' has come and gone several times since I came into this world. I don't know when or why brownies became an obsession of mine, maybe because they're easy to make, they usually taste pretty darn good no matter who's recipe you use, and you're bound to make new friends if you show up at the party bearing a platter of gooey, cakey, chocolaty, nutty goodness. I've tried 100's of recipes searching for the ultimate brownie where the first bite would say to me, 'Eureka! You Hold In Your Hands The Ultimate Badass Brownie!' 
Well folks, I think I found it. Actually, Bossy found it and said "We should try these, they sound good." (Translation: I want these, will you make them for me please?)  Always in pursuit of the perfect chocolaty square, I said, "I'm on it Boss" and immediately dove into making my first batch of Stella Parks' Glossy Fudge Brownies. 
First, a little about Stella Parks. She's a CIA trained pastry chef, food writer, and all around pastry wizard. Her bio states that she once cashed out her savings in order to attend language school in Tokyo just so she could read the menu at her favorite sushi restaurant, my kinda girl. She also claims in her brownie video that she thinks about brownies more than anyone else. Um, I think I could give her a run for her money on that one. At any rate, she's funny, super talented, and I'm ordering her cookbook BraveTart: Iconic American Desserts  right now ($23.79 on Amazon).

What makes these brownies stand out are a couple of things: Instead of just melting the butter she browns the butter. Then she uses both cocoa powder and chopped dark chocolate, along with a combination of white and brown sugar. When I read the recipe it made so much sense to brown the butter. Why had I not thought of that?  I liken it to toasting nuts before adding them to whatever you're making, it brings out the rich goodness of the nuts. The depth of flavor that browned butter brings to the batter along with using cocoa powder and brown sugar, is pure genius.  
Technique also plays an important role. The eggs and sugar are whipped until thick and frothy to lighten the batter instead of it being overly dense. Stella doesn't include nuts in her recipe but I love 'em so I added about a cup of toasted chopped pecans. One other change that I made, I used the standard 9x9x2 inch brownie pan which made for taller, thicker brownies. They needed to cook about 10- 15 min longer than the recipe stated, but they turned out amazing.

Click on the link below for the recipe and a video with complete 'how to' information and step by step directions to brownie nirvana. Make a batch and let me know if these aren't the best you've ever had! 

http://www.seriouseats.com/recipes/2018/02/bravetart-glossy-fudge-brownies.html


Cooking and baking in our new kitchen has been more fun than we ever imagined. Not to mention that it added tremendous value to our home. Well worth the temporary inconvenience of cooking in a makeshift kitchen and washing dishes outside in bus tubs for 3 months! If you've been wondering whether a kitchen or bath remodel is worth the time, money, and disruption for you and your family,  give me a call. It would be my pleasure to discuss the pros and cons and possible financial gains that a major remodel can do for you. 
And if you have other real estate questions or needs please keep me in mind, I am always available to help.

Happy Eating!

Becky Goldsmith

Equity Colorado Real Estate

7887 E. Belleview Ave Suite 175

Denver, Co. 80111

Becky@beckygoldsmith.com

720-979-3184