Cool Stuff

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

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
Thank you for your Business!



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

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

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.