cilantro chimichurri

When I was growing up, I loved the taste of ketchup (and somehow I have a feeling you did too).  I loved it on my fries, meatloaf, fish sticks, even on my mac and cheese and especially on my fried clams.  The acidity and sweet/saltiness balanced the fatty flavors that I loved.  I didn't know that at the time, though, I just loved ketchup.  I also kinda loved the fact that it was so hard to get out of the bottle!  But that is beside the point....

My topping of choice lately, is cilantro chimichurri.  It has all of the same sorts of flavors ketchup does (tangy, sweet, salty, a bit spicy), but with a totally different, more grown-up take. Definitely not a classic chimichurri (don't tell my Argentine friends!) but still really delicious.  I recommend making some and keeping it in the fridge, just like you might ketchup: ready to top everything!   I especially like it on my salmon, but it is delicious on roasted veggies, grilled meats, and of course, that mac and cheese too. 

Cilantro Chimichurri 

makes approximately 21/2 cups

 store refrigerated, up to one week - if it lasts that long!

Into a blender,  combine all ingredients until smooth

 (you may need to work in batches with the leaves, to get it all in there!):

2 bunches cilantro - leaves and tender stems

1 bunch parsley - leaves and tender stems

2 cups baby arugula 

juice and zest of 1 orange

juice and zest of 1 lemon

1 serrano pepper, roughly chopped 

(use less if you don't like the heat)

1 clove garlic

1/2 cup olive oil

1 tablespoon sugar 

salt and pepper, to taste

water, as needed to help liquify the herbs

 (add in splashes to prevent adding too much -you want the chimichurri to be pourable, but not watery)

To aid in blending, stop the blender a few time and try to stir the contents - pushing leaves down and bringing liquid up. 

power in change

As a school-girl, I loved the fall.  New pencils and notebooks ready to be put to use, new teachers and classrooms, a wide-open year of learning ahead.  Even the air in the fall smells new, so crisp and clean.  I loved that the changing school year brought with it so much opportunity.   

Since those early years, I have come to truly believe that incredible optimism comes with change.  Not knowing what lies ahead can be scary, but that is also what makes it so exciting:  you have the power to shape this new venture into whatever you want!  And while you are at it, you may as well make it amazing.  The clean slate and jumping board are ready for you.   

As you know, my sweetie and I have made a move to the mountains.  We find ourselves giddy when we wake to fall-yellowed aspens and sunlit granite peaks.  This change was something we pursued for the balance it brings to our lifestyles and the proximity to the activities we love.

However, in this change, I needed to find a new job (I will wait to tell you the details, but I am super excited to share the news soon!).  In this new position, I will be doing something I have never done before.  And the company I am working for has never done it either.  Sure, I have experience with a good portion of what will be required, and both my employer and I think I am qualified (whew!), but I will be learning a lot as I go.  

It can be pretty terrifying to leave something you know how to do, you do it well, and it feels comfortable, to go to something completely unknown and therefore very uncomfortable. But that is precisely why I am so excited about this new position (sure, part of it is the fact that the company, people and job are all super awesome!):  that discomfort will push me to work harder, learn more, and make sure this is successful for everyone.  No-one knows how this is supposed to go.  I get to be the one to figure it out.

movin'

I have piles of boxes in my living room that could make a pretty decent fort.  My counter has a collection of random things: spackle, magic eraser (it really is magic, have you seen what it can do?!), some snacks, a padlock, and a little plastic dinosaur I like to call Rawr.  These are all the signs of a move in progress.

After much day dreaming, and then some very serious thought and planning, my sweetie and I decided to make the move to the mountains.  We definitely feel most at home when we are surrounded by high altitude air, sweet pines, and inviting granite.  And now we are packing up our respective homes to combine our belongings and our lives (eek!) together in Tahoe.  We are pretty excited about it all and are looking forward to loading up that UHaul tomorrow. 

I'm kind of an old pro at moving.  Prior to coming to SF, I had moved something like 13 times in 10 years (its probably actually more, I lost track along the way).  There was a time when I could surely pack a UHaul in my sleep!  But this time, I've hired movers to load the truck.  No point in asking my friends to break their backs carrying my couch down the stairs in exchange for a six-pack.  I am sure the movers really probably CAN load a truck in their sleep, anyhow.   

In the past month, among our packing and organizing, we tried to take advantage of every SF thing we could: America's Cup racing,  Hardly Strictly Bluegrass Festival this past weekend (nearly across the street from my house!), trips to our favorite places and restaurants, visits to the museums, catching up with friends.   As much as we are excited to be in the mountains, I am sure there will be plenty that we find ourselves missing about our SF home. 

 

But tomorrow, we get to load up that truck and head up the hill for the next chapter in our lives, creating new favorites along the way.  We hope you'll come visit!  

lemon ricotta pancakes

I have been wanting to tell you about these pancakes for a long time.  So very good, they have worked their way into being a regular at our brunch table.  I am pretty sure you would like to try them too; The ricotta makes them tender, the lemon bright and fresh and I make them only slightly sweet.  Topped with fresh fruit or a fruit compote they are really divine.  I just don't know why I waited so long. 

  Lemon Ricotta Pancakes

feeds two hungry people

3 eggs, separated

3/4 c. ricotta (fresh, if you can swing it)

1 c. milk

zest and juice of 3 medium lemons

1 tsp. vanilla

1 1/4c. AP flour 

(although, I use oat flour with great success)

1/4 c. sugar

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

Preheat a griddle to 350F.

Whip egg white until soft peaks form.  Set aside. 

Combine dry ingredients.  Set aside. 

Combine egg yolk, milk, ricotta, lemon juice and zest, and vanilla.  

Stir dry ingredients into ricotta mixture.

Fold in egg whites. 

Spoon batter onto hot griddle and let cook for about 1 minute, or until evenly browned on the bottom. 

Flip pancake and let bake until evenly browned, about 30 seconds. 

Serve with your favorite toppings.  Surprise, surprise, we love figs that have been quartered and sauteed with a little sugar and a pat of butter.  Then we top with some fig syrup from those preserves.  

Tricks and Tips:

To make your own fresh ricotta, bring a half gallon of unpasteurized whole milk to a low simmer in a heavy bottomed pan.  Add 1 T salt and 1 T cider vinegar and stir until curds begin to form.  Remove from heat and let rest to separate the curds from the whey.  Spoon curds into a cheesecloth-lined strainer (first dampen the cheesecloth and squeeze out extra water, for best results).  Let strain for an hour or two, depending on the dryness of the ricotta you prefer.  I sometimes eat it immediately after spooning into the strainer! Store refrigerated for up to a week, if you can make it last that long!

When you combine the baking soda with lemon juice as you combine the liquids and dries in this recipe, the batter will foam up.  The protein foam in the egg whites will help hold the foam for a little while, but try to griddle your pancakes as soon as you can after mixing.  This will give you the lightest pancakes possible.

We discovered during our century ride that you could make the pancakes the night before, layer them between waxed paper or parchment, and freeze overnight.  In the morning, just pop them into a 350F oven in even layers and rewarm the whole batch.  This way you don't need to work away griddling pancakes all morning.  The pancakes 'deflate' a little, making them a little less light and fluffy, but they are still delicious.

party cooking

As promised, I am back with some recipes from our little party a couple weeks ago. 

Now, I am not new to cooking for a crowd in a home kitchen (or professional one, for that matter, but there are fast dishwashers and fancy tools and generally more space in a professional kitchen), but it can be daunting to me too.

A few tips about planning I have learned along the way (I still have much more to learn, so if you have any good tips, please leave them in the comments section!):

I am a strong believer in lists; they will help you get and stay organized.  Besides, it is super satisfying to cross completed items off of the list (sometimes, I add something to a list that I have already completed, just so I can cross it off!). 

Figuring out how much of each item for each person can be a bit of a challenge.  My general rule of thumb is about 1/4 pound per person, depending on the item.  Keep in mind that when you cook foods, for the most part, they shrink.  Your veggies and proteins will not look as abundant as they did in your grocery basket!

I am a proponent of making too much and having leftovers, rather than having too little and hungry guests.  So when in doubt, get a little more. 

Because of our our picnic theme and our limited time to prepare these items, we kept the food really simple.  But sometimes, simple really is best.  It allows the food to shine without being too fussy.

Try to be realistic about what you are able to do in the time available.  Don't be afraid to ask for help or use items that make your life easier (have the bakery do your cake, for example).   

These are the recipes for our 60-person party.  Since you would probably like to prepare less than that amount, the recipes can easily be cut down to more manageable sizes. 

Green Bean Salad:

8 lbs green beans, blanched and shocked

juice and zest of 4 lemons
2 diced shallots

salt and pepper, to taste

Combine and store refrigerated until ready to serve.  Can be served at room temperature. 

Potato Salad

20lbs Yukon Gold Potatoes, boiled, chilled, and cut into 2inch pieces

4 cups mayonnaise

1 jar whole grain mustard

2 lbs diced bacon, cooked

1/2 cup rendered bacon fat

1 bunch chopped parsley

1 bunch chopped chives

2 diced shallots

1/2 cup cider vinegar

salt and pepper, to taste

Combine all ingredients and store refrigerated.
If your salad will be out of refrigeration for more than 4 hours,  place the bowl in an ice bath to keep the salad chilled.

Deviled Eggs

5 dozen hard boiled eggs, sliced in half, yolks removed

2 cups mayonnaise

1 jar whole grain mustard

salt and pepper to taste

paprika

chopped chives

Smash yolks with a potato masher and combine with mayonnaise, mustard, salt and pepper.  

Spoon filling into emptied egg white halves. 

Garnish with a sprinkle of paprika and a couple chive pieces.

Sandwiches

Whole Grain Mustard, Ham, Dubliner Cheddar on baguettes

Pesto mixed with mayo (1:1), Turkey, Provolone on baguettes

Cake

Same as this one but with a new icing.

I doubled the recipe to make 5-9" rounds. 

Preheat oven to 350F.

Evenly pour cake batter into parchment lined cake pans.

Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. 

Let cool 15 minutes, then remove cakes from pans. 

Allow cakes to cool completely before icing.

Icing

3-4 lbs powdered sugar

1 cup dutched cocoa

1 lb butter, softened

1 tsp salt

hot water

1 1/2 tsp. espresso powder (or 1 pouch of Starbucks Via works well)

Beat together butter, salt and cocoa.  

Dissolve coffee in hot water.  Let cool to room temperature, then mix into butter mixture. 

Blend in powdered sugar, adding more for a thicker icing, less for a thinner, more glaze-like icing.

To Assemble

makes two 9" round cakes

Cut each cake layer in half lengthwise. 

Layer cake and icing in alternating layers. 

Ice the outside of the cake and place on cake stand. 

annibirthday surprises

I'm not very good at keeping secrets.   But for the last month or so, I have had to keep mum to my Mom, someone I talk with nearly every day. 

You see, my sister and I decided to throw our parents a little party.  They have been married 35 years, which it certainly reason enough to celebrate, but they also had milestone birthdays this summer.  So we combined it all in one big surprise "annibirthday" party.

It wasn't easy, seeing as how I live in SF, my sister lives in Spokane, and the party was to be at our parents' house near Portland.  Many text messages, phone calls, shared spreadsheets and Pinterest pins helped us to organize.  Our Mom commented several times, to both of us, "It's so nice you girls are talking so often lately!"  We were sure she knew something was up.  Moms always know everything. 

But somehow, we pulled it off.

We needed a reason for our parents to be in town that weekend (after all, they are retired and like to go traveling about!), so my sister asked to come stay for the weekend, "Sam has a golf tournament in Portland," she claimed.

They had no idea my sweetie and I would be there as well. We secretly flew into Portland, carrying cakes, cookies, and sheet pans in our luggage.  Mallory and Sam picked us up at the airport with their minivan packed with party supplies (and of course, golf clubs!) as they came into town.

We had a spreadsheet dictating our tasks and their intended timing that proved to be amazingly accurate.   Taking over our friend's kitchen, we tackled the prep list.  After working into the wee hours, Mallory and Sam slipped off to our parents' house at the time they would typically arrive, had they left Spokane after work.  Tim and I stayed at our friend's house to maintain the secret.

The morning of the party, Mallory gets Mom out of the house and crossed her fingers Dad would leave as planned, just behind them.  Unfortunately, the delivery of chairs and tables arrive while Dad is still at the house, but the quick-thinking driver claims he has the wrong house.  Dad thinks nothing of it.  He later told us he saw a party down the road and he assumed that is where the furniture was meant to go.  (Whew!)

While Mallory is off entertaining our Mom and Dad is showing his MG at a car show,  we swoop in to start cleaning, placing furniture, decorating, and finishing the food.  Thanks to a team of helpers, we finish well ahead of schedule and had time to play some games and visit with guests as they begin to arrive.   

There were two very special guests that were able to come: my uncle, who sees my Dad (his brother) approximately every 5 years and made the trip from Georgia, and my Mom's childhood best friend who traveled over 4 hours on the same day as her grandson's wedding to attend the party for a short time.

Once my uncle arrived to the house, he and Sam head to the car show.  John surprised my Dad near his car, sneakily asking him from behind how much he wants for it.  The two of them "decide" to leave the car show and drive up the hill in the MG,  Sam following in the minivan.

Mallory calls me and pretends that I am Dad telling her not to stop by the car show because he is planning to leave early (sneaky!).  Mom and Mallory head up the hill just in front of John and Dad.

They saw the cars parked in the field and the people in their backyard, but they still didn't think this could possibly be a party for them.  All pulling into the garage at the same time, my Mom sees John in the passenger seat of the MG.  A bit confused, definitely surprised,  and already tearing up, she then sees me come greet them in the garage,  "YOU are here, too?!"

Friends, family, celebration, games and food: It was such a great party that was truly a surprise to our parents.

Now we have 35 years before we do it again!

*all photos by the talented Tim Guffin. 
** I will share recipes from the party in my next post.

it's still fig season

School is starting.  The yellow school buses have come out of hibernation.  The leaves are starting to fall.  It is finally getting warm in SF.  All signs that summer is coming to an end.

This last weekend, as we said our goodbyes to summer in the annual Labor Day holiday rituals, my sweetie and I were asked to participate in a bake sale.  My first thought was, "Figs!  What can I do with figs?!"  Because I was lazy and didn't want to go to the store, I gathered together what I had.

In my refrigerator I found some butter, a grapefruit, and (luckily!!) some fig preserves (Last year, in an attempt to hold on to some of that late summer produce, I made a few jars of fig preserves - excellent with a little goat cheese on toast, speared along with some salty prosciutto, or just eaten with your fingers from the jar.  The syrup mixes into cocktails nicely, as well).

The result was a quick and easy treat that tastes like a summer afternoon.   Thankfully, we don't have to say goodbye just yet. 

You may have noticed by now that I have a thing for figs.  Don't worry, the season will soon be over and you won't hear about them from me for awhile.  But in the meantime, if there is just one more fig-based treat to eat, make it this one! 
 

Fig Crumble Bars

makes 16- 2" squares

2 c. all purpose flour

3/4 c. cold butter (1 1/2 sticks)

1/2 c. sugar

zest of half a grapefruit

1/2 t. salt

1 c. Fig Preserves*

Preheat your oven to 325F.

Mix together flour, sugar, salt and zest.

Dice butter and add to flour.

Either use a food processor and pulse the mixture until combined or crumble together with your hands, until the mixture no longer contains large pieces of butter and resembles coarse meal.

Grease or line a 9x9" baking pan with parchment.

Press 2/3 of the mixture into the bottom of the pan to make a 1/4" of firmly packed dough.

Spread preserves over the top of the crust.  It does not need to be super even.

Crumble the remaining dough mixture on top of the figs.

Bake at 325F for about 30 minutes, or until golden brown and delicious.

*To make fig preserves:  In a heavy bottomed 4 quart stock or sauce pan, combine 5 lbs quartered figs, water (to cover),  2c. sugar,  juice and zest of 1 lemon and 1 orange, and 1 split vanilla bean pod.  Cook until figs are tender and syrup is purple.  Gently spoon figs into sterilized jars.  Pour syrup to cover fruit, leaving a 1/8" headspace.  Cap jar, invert for 10 minutes, then return right-side up and let cool.  Store under refrigeration for best flavor and color retention.

really thin pancakes

I am not often one to sit long enough for a movie.  But when in Central Oregon with my family, sometimes a movie is the perfect way to come together in the evening.  We pick a DVD from the small library beside the TV, scoop up some ice cream, and gather on the couches with dogs at our feet.

One movie we have watched a few way too many times is Talladega Nights.   It's just the right amount of funny and ridiculous for our family.  And (perhaps unfortunately) some of the lines have worked their way into our vocabulary.

So when thinking about making crepes for dinner, I couldn't help but be reminded of a scene from this movie.  "Reecky Booby" is threatened by his French competitor, claiming he will break his arm unless he says he loves crepes.  Adamantly against it, Ricky eventually realizes he does actually love crepes but refuses to say as much.   "So what if you just said, 'I love really thin pancakes?'  It's a fair compromise, no?" asks the competitor.  Because of this movie, crepes have become "really thin pancakes" in my mind. 

And before you sit down to enjoy your really thin pancakes, it is good to say grace: "Dear 8 pound 6 ounce baby Jesus...."

Crepes:

(makes about 8 - 8" crepes)

1/4 cup garbanzo bean flour

1/4 cup oat flour

1 tsp salt

2 eggs

1/2 cup almond milk

2 T olive oil 

Blend briefly (until just combined) in the jar of a blender. 

 In a nonstick pan that has been warmed over a medium flame, pour a small amount of batter (about 1/4-1/3 cup), swirling around the pan for coverage. 

Let the crepe cook about a minute, or until no longer runny in the middle. 

Gently slide a rubber spatula under one edge of the crepe to loosen. 

Then pick up the crepe with both hands (don't worry, I promise it won't burn) and flip the crepe over.

Let cook another 20-30 seconds or until completely set.

Remove from the pan (go ahead, use your fingies!  Just use the spatula to get it started so you don't touch the pan itself) and stack on a plate.

Filling:

(but feel free to use whatever you like!)

Sauteed Greens

Blue Cheese

Figs, cut in half and seared in a hot nonstick pan

Assembly:

On a single crepe and down the middle, place a few crumbles of blue cheese, 2-3 fig halves, and a spoonful of sauteed greens.

Wrap the sides around the filling, leaving the ends open.
Sear on two sides (seam side and the one opposite) in a hot nonstick pan. 

Transfer to your plate and enjoy! 

ball of wishes

Each summer as a child, our field would fill with dandelions, polka-dotting the green with bright yellow spots (I am sure it still does, but my Dad always mows the field before we get there.  You know, tidying up and such!).  We would collect them by the arm-load and string them together for floral crowns, necklaces and bracelets.  Sometimes we strung them as garlands across our pine-branch forts as a sort of decoration.

As summer edged toward it's end, the blackberries ripened and the dandelions turned to balls of wishes.  I would often get down on my tummy to get a good angle, fill up my lungs, and wish with all my might as a blew the seeds and their little parachutes across the browning field.   I don't recall what I wished for, all those summers.  Perhaps it was for the latest New Kids on the Block backpack or more neon pink scrunchies.

Now, when I see a dandelion, perfectly orbed in seeds, I am often struck by it's power of optimism:  I could wish for anything.  Anything at all.  What will you wish for?

vegetarian tacos

Summer is in full swing in San Francisco.  The drizzle has started, the days-long fog, the bracing wind; it has arrived and is here to stay for awhile.  Luckily, before too awful long, we will have our coveted Indian Summer, warm and sunny September and October days.  But until then, we San Franciscans act like it is winter.  We go to the museums and cafes dressed in our chunky sweaters and scarves.   The parks are quiet, but for the few dedicated souls determined to barbeque in the fog.  We gather together for warming drinks and comforting foods. 

While comfort foods can often be centered around meat (things like pot roast, meatloaf, casseroles),  sometimes it is nice to have a meatless meal.  One particularly cold and foggy evening, I decided to take something simultaneously comforting (roasted veggies) and summery (tacos) in one meal and combine them in a deliciously vegetarian meal.  It is a perfect way to celebrate the San Francisco summer.

Vegetarian Tacos

(makes about 8 tacos)

1/2 yellow onion, julienned 

1/2 T butter

1 chayote squash, diced

1 yellow neck squash, diced 

1 can black beans

1 can chipotle in adobo

1 lime

2 ears of fresh sweet corn, shucked and cut off of the ear (or about 1 cup frozen)

1 T olive oil

1 red bell pepper 

1 avocado, sliced

1/2 c. cilantro, chopped

1/2 c. cotija cheese, crumbled

8 tortillas

Caramelize the onions in a saute pan with the butter.  Cook on low heat, stirring often until onions are evenly brown and soft. Season with a pinch of salt.

Meanwhile, toss together the diced squashes, olive oil, and a pinch of salt and roast in a 400F oven until soft and lightly browned on the edges, about 7-10 minutes.

Rinse the beans and add to a small saucepan along with your corn, 2 T adobo sauce from the chipotle can, juice of the lime, and salt, to taste.  Add the caramelized onions to this mixture when they are complete. 

Char the red pepper in the oven (400F) or using the open flame of your stove until the entire skin is black.  Place in a bowl and cover with plastic wrap.  This will steam the pepper a bit and allow the skin to come off easily.  Remove the stem and seeds and dice the pepper.

Toss pepper with the roasted squash mixture. 

Assemble your tacos:  Heat the tortillas in a saute pan or on a griddle on a medium flame, flipping the tortillas to evenly heat each side.  Fill tortillas with the squash mixture and bean mixture.  Top with cilantro, cotija and sliced avocado.  Add a squeeze of lime if you like.  

Tricks and Tips: 

If you would like the beans a bit spicier, dice up a bit of the chipotle peppers and add them to the mixture.

To easily shuck corn, roast it on your BBQ or open flame of your stove until the husk is black.  This steams the corn and allows the husk and silk to come off easily.

When taking the skin off of the charred bell pepper, try to avoid running under water.  This will rinse away a lot of those great flavors you worked hard to create.  Instead, try using a paper towel to rub the skin away. 

breakfast salad

When I go out for a weekend breakfast, it is often late enough in the day that the clever term combining breakfast and lunch is clearly applying to the meal I am about to have.  And, because I am a hungry one, I've often had a "pre-breakfast" of granola to get me through the wait to be seated at the popular breakfast spot.  Because of the time of day and fact it's often my second meal,  I have been known to order lunch-type foods at brunch.  A soup and a salad, sometimes.  Other times, a salad to accompany my omelet or scramble.  But I have yet to see a breakfast salad on a menu.  I don't know why;  they are pretty perfect as a brunch item, if you ask me.  Assuming, of course, I am not seeking a brunch to recover from "Saturday night carousing."  For that, cheesy eggs and greasy potatoes are perfect.

This past weekend, I was preparing to make a little at-home brunch and found myself standing at the open refrigerator, pondering what to make.  We were craving something filling but somewhat light (since we were headed out for a long run shortly) and definitely savory.  We would have our sweet Dutch pancake with roasted fruit tomorrow, we determined.

Taking stock of the inventory, I found some fresh arugula, some smoked salmon scraps, boiled purple potatoes and a couple eggs (among a few other items).  I briefly contemplated throwing together an omelet with these ingredients, but suddenly realized I wanted nothing less than a salad for breakfast.  I hadn't really had a "breakfast salad" before, but I like some greens with my eggs, so I started to throw some things together.  It wasn't so different from a dinner salad, except that I served it with rosemary roasted potatoes and topped it with a poached egg. Come to think of it, that would be a delicious dinner salad as well. 

It hit the spot perfectly; I am definitely going to eat breakfast salads for brunch a lot more from now on.  And you know, it fueled that run pretty well too.

Breakfast Salad:

A mix of arugula, parsley leaves, and watercress dressed simply with a squeeze of lemon juice, olive oil and salt and pepper

Radishes, sliced thinly

Cherry tomatoes, roasted with olive oil and salt (400F oven, about 10 minutes)

Smoked salmon pieces

Potatoes, previously boiled then roasted with chopped rosemary, salt, pepper and a pat of butter (400F oven, 15-20 minutes)

Avocado, sliced

Eggs, poached

Drizzle of olive oil, and a sprinkle of salt, pepper

Tricks and Tips:

This recipe is simply a guide, throw together whatever you have available. Use leftover bread for big toasty croutons.  Top with shredded parmesan or dollops of goat cheese.  Sprinkle on some nuts or berries, or herbs from your garden.  Roasted beets would be delicious too.  Throw in some bacon.  Have fun with it, whatever you do.

I generally use about 1 large handful of greens (mixed greens, arugula, kale) for each serving of salad.

Everyone has their own method for poaching an egg, here is mine:
In a shallow pan (saute or shallow sauce pan) add about 3 inches of water.  To the water add about 2 T vinegar and a large pinch of salt (any variety will do, but I am partial to apple cider vinegar).  Let the water come to just barely simmer.  You will see little tiny bubbles around the edge of the pan, but none in the middle.  This is perfect.  Crack your egg and lower it as close to the water as possible before slowing dropping the white and yolk into the water.  Do not touch the egg.  If the water is not quite deep enough, gently spoon water over the top of the egg.  When the whites are just set and the yolk is still very soft, gently lift the egg out of the water with a slotted spoon and transfer to your dish.  Drizzle with olive oil and sprinkle with a little salt and pepper for best flavor.

backpacking deliciously

When out on the trail, tired, sweaty, and miles from the closest take-out, everything always tastes better.  That jerky that was just so-so at home suddenly becomes the best. thing. ever!  But, that doesn't mean I want to eat dried foods and gorp for 4 or 5 days of backpacking (although there is a fair amount of that in the daily trail consumption).  I take pride in being a sort of trail gourmet, and thought I would share with you some of the tricks I used this time around.  I have a few more up my sleeve that I will share with you later; I can't give away all of my secrets at once!

Tricks and Tips:

(recipes follow)

Make a list of what you would like to eat and budget out your calories vs. weight.  We tend to eat a lot of nuts, jerky, etc because they are higher in calories for their weight than say, an apple.
 

However, we do like to have some fresh fruit along to help break up the monotony of dried foods. 

 

Plan to spend a weekend afternoon or a couple of nights after work preparing and dehydrating the food-stuffs.  I like to use fresh produce and ingredients and since they are mostly water, it can take awhile.  It is definitely worth the time, especially considering there isn't much active time.  Start the dehydrating, then pour yourself a glass of wine and catch up on "Game of Thrones!" 

You can dry just about anything:  Just set your oven to about 190F, evenly spread the items on a sheet pan, and let dehydrate until dry (for meats this will mean they are shriveled and almost hard; veggies and fruits will be leathery; sauces will be thick pastes).  This may take 2-3 hours, depending on the item.  

Precook some items to impart extra flavor and to help save on cooking time on the trail.  I saute my mushrooms for extra flavor and par-cook my pasta to reduce cooking time (and fuel usage).  But kale dries out really nicely (like kale chips) in the oven with no need for prior cooking.

While out on the trail, I don't tend to carry salt, pepper or spices, so I blend them into my "meal kit" at home.

I have found that making a kit for each meal is really helpful.  If you have all of your food for one dinner or breakfast together, you don't have to dig around in your pack for that lost package of pasta.  It also allows you to, in most cases, simply dump the entire kit into your pot to start cooking.

When making your pancake mix, don't worry about the addition of the vanilla and butter - it will still be a dry mix and will not spoil if used within a couple weeks.  However, if you don't plan to use it all, either store extra mix in the freezer or use shortening or canola oil in place of the butter. 

We take only one pot that has a lid that doubles as a skillet.  It is all coated with nonstick so it is super helpful for those pancakes and other sticky items.  

When using fresh cheese, choose aged cheeses over those that are softer.  They have less moisture and are less likely to mold over the course of a week or oil-out in hot temperatures. BabyBel or Laughing Cow cheeses also work great because they are self contained and processed.

Chicken-in-a-pouch is amazing for backpacking.  It has been cooked in the pouch similar to canned foods (retort processing) and is considered safe for storing at ambient temperatures until the pouch is open.  If you want to save a bit more weight, you can dehydrate either the retort chicken, or some that you have already cooked and diced.

To make my own taco seasoning mix, I use a combination of cumin, lime juice powder, Mexican oregano, paprika, granulated onion, dehydrated garlic, and salt. 

When it comes time to make dinner, start hydrating the meal kit 15-30 minutes prior to cooking.  The water won't be absorbed, but the pasta, beans, etc will start to swell.  This helps save time and fuel when you heat the dish.  And it allows time for a little swim.  Just don't forget to bring it with you to the lake - it would be a shame for the bears or squirrels to get your dinner.

We like to take a flask of whiskey, a tiny bottle of maple syrup, and a couple pats of butter.  These little indulgences really make the difference and don't add very much weight. 

M&Ms are great for those of you (like me!) that can't go a few days without chocolate.  The hard candy shell helps prevent a melted candy bar all over your pack.

Repacking everything (ie those M&Ms!) into zippie bags allows easier resealability and reduces packaging.  It is also nice to have the used zippies on hand since you need to pack out all of your waste.

Recipes:

Pancake Mix  

4 days worth of pancakes for two people with hearty appetites

4 cups flour

2 T nonfat dry milk

1 T dried egg powder (this can be hard to find, but King Arthur sells it online)

1/4 cup brown sugar, packed

1/4 t salt

2 t baking powder

1 t baking soda

1 1/2 t vanilla 

4 T butter, chilled, diced 

At Home:

In the bowl of a stand mixer (or using a hand whisk) combine all ingredients, cutting in butter slowly.  It will resemble coarse meal when complete.   Store in a zippie bag. 

Cooking at Camp:

Combine filtered (or treated) water with pancake mix in a bowl, until batter reaches desired thickness.

Add blueberries or other desired additions (M&Ms, perhaps?  It IS vacation, after all!).

Warm a nonstick skillet over the camp stove or campfire. 

Working in batches, cook one or two pancakes at a time, flipping with your handy camp spatula.

Top as desired and enjoy a well fueled day of hiking.
 

Macaroni and Cheese

1/2 pound pasta, par-cooked and dehydrated

3 cups shredded aged sharp cheddar cheese
1T all purpose flour

2 T nonfat dry milk

1/2 t salt

1/4 t pepper

At home:

In a ziploc bag, combine all ingredients.

Cooking at Camp:

Dump pasta kit into a saucepan.  Add enough filtered (or treated) water to just barely cover the pasta.  Let rest and rehydrate about 15 minutes.  Bring to a simmer and cook until pasta is done and water is absorbed, about 5 minutes.

Pasta with Red Sauce

1/2 pound pasta, par-cooked and dehydrated

1 jar of your favorite pasta sauce, dehydrated to a paste

1/2 bunch kale, dehydrated

10-12 mushrooms, sliced and dehydrated

1/4 pound Italian Sausage, cooked and dehydrated

At home:

In a ziploc bag, combine all ingredients.

Cooking at Camp:

Dump pasta kit into a saucepan.  Add enough filtered (or treated) water to just barely cover the pasta.  Let rest and rehydrate about 15 minutes.  Bring to a simmer and cook until pasta is done and water is absorbed, about 5 minutes.

Chicken Burritos

chicken (I prefer retort chicken)

1 can black beans, drained, rinsed and dehydrated

cilantro, chopped and dehydrated

a couple shakes of chili flakes

1 T taco seasoning mix

aged cheese 

tortillas

At Home:

Combine all dehydrated ingredients in a ziploc bag. 

Pouch together retort chicken (if using), tortillas, cheese and dried ingredients to make a meal kit.

Cooking at Camp:

In a saucepan, add dried ingredients and enough water to just cover.  If you are using retort chicken, add it at this point as well.  You may want to cut down on water due to the water in the pouch.

Bring to simmer and cook until beans are done and water is absorbed, about 3 minutes.

Assemble your burrito using the tortillas, cheese and warm bean/ chicken filling. 

roll with it

My sweetie and I have started a new little tradition (granted, it is only the second year, but I think that counts as a tradition!).  With the right planning and juggling of vacation days, we are able to spend 4-5 days in the woods around the Independence Day holiday, wholly self-sufficient.  I find it really pleasurable (and a bit tortoise-like!) to carry everything needed on my back, stopping to rest when tired, eat when hungry, swim when upon lakes; no need to hurry back to the car for a snack or swimsuit.

 

This year, we loosely plotted our route, considered what to pack, and made a list of foods to prepare.  Unfortunately, we don't go backpacking very often so our preparation isn't super efficient.  He was away in the days leading up to our departure, so we exchanged a flurry of texts, "Do you have the backpacking stove?" and "I'll pick up more fuel" or "I can't find my compass, do you have yours?"   Eventually, we felt we were pretty well prepared and we headed out for our little adventure.

There were a few hiccups, despite our planning.  The sore throat and headache I was trying to ignore turned into a head cold as we reached the woods.  I forgot to pack some of the food.  We had less fuel than we thought we would need.  My recently repaired sleeping pad re-sprung a leak.  A lightning storm greeted us the first morning.

 

But you know, we rolled with it.  And it worked out pretty darn well.  Hiking with a cold didn't turn out to be a problem, I would simply move at a slower pace (and nap on logs!).   The food and fuel was carefully rationed (plus, we convinced the park cafe to sell us some tortillas prior to heading out!).  A combination of seam grip and gorilla tape slowed the leaking air in my sleeping pad.   And after waiting out the short storm, we had a cool morning followed by a series of sunny days.

Regardless of the hiccups, we had a great time.  How could we not, though: walking through the forests, camping at lakes and streams, spending some sweet time both in nature and together.  Next time, however, I will pay a little more attention to that packing list.  And I'm adding decongestant - just in case!

refrigerator clean-out

I've never been a fan of leftovers.  So much so that I once had an agreement with a friend that lived down the street:  I would leave my leftovers from the night before at his doorstep as I passed by on my commute most mornings.  In return, he would come over at least once a week for dinner for which he bought the ingredients (and brought the wine - it's important to mention that!).  This agreement worked out pretty well for awhile.  But then I moved.  Sorry, leftover buddy!

 

In the time since,  I have become pretty proficient at cooking for just one or two people, buying and cooking just enough for the one meal.  I have rare need for a leftover buddy down the street, nowadays.

However, every now and again I have some leftovers, bits and pieces from meals the week before.  This week I found myself with some stewed tomatoes, cooked cannellini beans, a few meatballs.  Combine that with the random vegetable assortment from the days-ago trip to the grocery and a glass of wine from that bottle opened 2 days ago, and I have an easy Sunday night dinner.  And I was able to clean out the refrigerator in the meantime (I do love duel-purposed activities!).

Sunday dinners don't need to be fancy; they are a sort of cozy segue into the week ahead.  The more home-style, the better, in my opinion.  Luckily, casseroles, quick sautes, and other foods that are best eaten in a bowl are easily made from leftovers.  And the refrigerator is empty and ready for Monday's inspiration.

Tricks and Tips: 

Consider this a bit of a mystery basket challenge.  See what inventive things you can create with your leftovers.

Don't just re-heat leftovers; try to incorporate them into a completely new meal.  Leftover take-out Indian food?  Saute some vegetables and combine with the flavorful sauces.

If you have veggies on their last days, add them to an omelet or risotto. 

Be creative in your flavor combinations.  You may think "this" doesn't go with "that," but give it a try.  You may surprise yourself and create your new favorite meal!

it's fig season!

A handful of years ago, after probably too many drinks in a Seattle bar, I had a realization: "Damn!  It's fig season!" I exclaimed, much to the amusement of my friends.  Never-mind the snickers at my enthusiastic blurting, I was making a mental note to get to the Farmer's Market the next morning.

Each summer since, at first sight of figs in the grocery or Farmer's Market, I often think "Damn! It's fig season!" -  accompanied by a little giggle.  Then I promptly buy up a basket or three and take them home for snacking, baking, or experimenting.

Fig milkshakes, fig appetizers, fig preserves, fig cake, fig salads... it is all delicious.  I think my fascination with figs stems from that fact that they are only seasonally available.  We live in a time when apples, tomatoes, brussels sprouts, and green beans can be found in the grocery year-round;  It is hard to remember what season each item of produce is at it's peak.  Figs, however, have amazingly remained seasonal (and more local) in the grocery.  With the limited window of availability, I must maximize my time with them when summer rolls around. 

While in high school I ate Fig Newtons like crazy.  I justified them as breakfast (they are fruit and cereal based, after all!), snacked on them before track practice, and ate them with vanilla ice cream for dessert (Have you ever had an ice cream sandwich made of Newtons?  No?  Do it.  Trust me.).  During this time, I was also very interested in baking and trying to reverse engineer products in the marketplace; surely my start as a food scientist.  Fig Newtons were one of the items I created, quite successfully.  However, I haven't made them since.

But when I was at the grocery the other day and spotted those awesome first figs, I was instantly inspired to make figgy newtons.  If you are like me, though, you have been eating your figs with your granola in the morning and with blue cheese at happy hour, so you don't have many left.   Not to worry, this recipe has a combination of fresh (if you can spare!) and dried figs leftover from the winter's ration.

Figgy Newtons

makes approximately 30 cookies 

Dough:

1/2 cup butter, softened

1/2 cup brown sugar, packed

1/4 tsp. salt

1 whole egg 

1 egg white 

1/2 tsp. vanilla 

21/2 cups oat flour

Cream together butter and sugar and salt.  

Add eggs and vanilla.  Mix until blended. 

Add oat flour and mix until combined.  

Form dough into a disc and wrap in plastic wrap.  

Place in the refrigerator 2 hours, or until chilled.  

If you are impatient, like me, put it in the freezer for 30 minutes or so.

Filling:

1 cup dried figs, quartered and stems removed

1 cup water 

zest and juice of half a lemon

1 cup fresh figs, quartered and stems removed

In a small sauce pan, combine the dried figs and water.  

Let simmer until figs are soft and water is gone.  Add more water if needed to further soften the figs.

Add fresh figs, lemon juice and zest.

Puree in a blender or use an immersion blender if you have one.  

Let chill before using. 

Assembly:

Dust your work surface with flour.

(I found it helpful to work on a piece of parchment for easy transfer to a sheet pan for chilling).

Roll dough out into a 1/4" thick rectangle, at least 9" wide.

Cut rectangle into strips that are about 3 inches wide.

Place fig paste down the center of the dough strips. 

Chill dough. 

Bring sides of dough up around fig paste and seal at the seam, pinching together any cracks.

Chill dough. 

Flip the strips over, seam side down, and cut into cookies about 11/2 - 2 inches in length. 

Place on parchment-lined baking sheet. 

Bake at 350'F for about 15 minutes, or until lightly browned and doesn't give when touched.

Store airtight.

Tricks and Tips:

While they seem complicated, the figgy newtons are quite easy to make.

This dough is super soft.  It helps to work with lots of dusting flour and continually chilling the dough.

To help make these cookies easier on my tummy, I made the dough with all oat flour.  If you want to use wheat flour, substitute all purpose straight across.  Or use a combination of 1cup whole wheat flour, 11/2 cups all purpose flour.  I haven't tested this with wheat flour, so do so at your own risk.  The oat is really nutty and delicious, I promise! 

The filling is pretty thick and can be challenging to blend.  Don't be discouraged, though.  Just blend a bit, loosen the big pieces with a spoon and blend again.

However, if you find it really too tough to blend and you want to give up: don't!  Just add some more water until you are able to blend, then cook the paste until that water has evaporated and you have a thicker paste again.

I purposely made the filling without added sugar, but if you find you like your cookies a bit sweeter, add a couple of tablespoons of sugar, or to taste.

When cutting the strips into cookies, it helps to cut when the dough has just been chilled.

The cookies are best the next day, once they have been allowed to soften a bit.  But they are also really good straight out of the oven with a little vanilla ice cream!

mountain streams

Three weekends in a row have been spent in the mountains, a place my heart feels most at home.  Chirping birds and cool morning air greets us when we wake.  The smell of pine trees and dirt accompany us on our bike rides and trail runs or even on our trips to the market.  The local barista asks what we are up to with our day and is truly interested (and not at all surprised by our ambitious response).  The stars come out at dusk and sparkle in the black night sky all night long.  The next day, it all repeats.

I know that you are aware of how I feel about city life, with its traffic and lack of trees;   so it probably comes as no surprise to you that the mountains are so special to me.

How did I fall so deeply in love with the mountains?  I wasn't raised in them, per se, but they were always there (5 are visible from my parents' house, when they are "out," anyway).  In fact, my hometown was named for one of those nearby mountains, visible from nearly everywhere in town. 

My family tends to be more water-people, than mountain, though.  Each Wednesday, my parents raced their sailboat on the Columbia River, while my sister and I cheered from our grandparents' river-front deck.  We ventured across the bar and into Canada on "The Pixie" (a small wooden yacht/ fishing vessel my grandpa helped build) and learned to row a small aluminum dingy while out fishing and watching for bears in the sloughs.  Summers were spent picnicking on Sand Island and being pulled around the river in inner-tubes.  Being on the water was a way of life for us.

 

But really, mountains and rivers are not very different at all, especially when you consider the mountain rivers, streams, and lakes available to play among.   They both provide that sense of happiness and freedom, sweet aromas and sounds of nature, and a chance to truly play. 

However, my outdoor activities have evolved from inner-tubing to hiking, sailing to kayaking, fishing to, well, fishing (but now it is with a fly rod in a mountain stream as opposed to a trolling the river in an aluminum boat!)

With any luck, I will be back in the mountains again this weekend.