Get Well Sooner

In Colorado, September kicked off with a few rough weeks.  The Fourmile fire, that began in the hills just to the west of Boulder, ended up being the costliest and most destructive fire in the state's history.  After a number of smaller-sized flare ups throughout the foothills and high temperatures keeping the landscape a dry tinderbox, the community was beyond ready for fall to come around and begin cooling things off.  

This past week brought us the first official day of fall, a few days of cooler temperatures and a even a couple of desperately needed rain-showers. However, as changing seasons often do, it also brought along an irritating cold. Now, don't get me wrong, I enjoy any excuse to watch SNL marathons on VH1- and believe me, I really do. However, sinus headaches really throw a kink in the plans.

Cue: Tyler's chicken, jalapeno and lime soup. 

Ingredients:

2 cloves garlic, ¼-inch dice

2 tbsps olive oil

1 medium yellow onion, chopped

4 jalapenos, chopped and seeded (leave seeds to taste, more seeds mean more spice)

1 qt. chicken broth

4oz chicken breast, cubed

1 tomato, seeded and julienned

1/4 cup lime juice

cilantro to garnish

2 avocados, cubed

Directions:

1. Sauté the garlic in about 2 tbsps olive oil (about two swirls around an 6-qt stock pot) until lightly browned and slightly softened.
2. Add chopped onions and jalapenos and continue sauté until softened.Add chicken, chicken broth, lime juice and the tomato. Bring soup to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
3. A few minutes before serving, add chopped cilantro to the soup. Ladle soup into bowls and top with avocado. Salt and pepper, to taste.

The soup is supposed to be super spicy, but you can control the heat by seeding the jalapenos or topping the soup with sour cream. When one of us is feeling a cold come on this soup never lets us down.

We paired the soup with Mesta Temparanillo table wine from Spain.  It is the the September red of the month at The Boulder Wine Merchant- which is always, always, always a great buy. I would love to say that the red wine did something scientific to benefit my cold, but the truth is, I just love this wine with spicy food because the bouquet of flavors stands up to spice really well. Thank you, Spain, for this wine win.

Finally, and this is not a typical addition to a meal for me, I enjoyed a pour of bourbon after dinner.  I attribute this bit of homeopathic knowledge to my Great-Grandmother, who strongly believes the answer to a sore throat or a cough comes in the form of a hot toddy. I am coming around to this logic, as I much prefer a pour of a drinkable alcohol I know the name of to a cherry-flavored alcohol syrup goo that I can barely choke down (I'm looking at you, Vick's). 


Not being a huge fan of whiskey (unlike my bourbon-collecting husband), I have to say that Dead Guy Whiskey, from Rogue Ales out of Newport, Oregon, is delicate enough to sip while powerful enough to, dare I say, give your immune system just the right amount of liquid-courage to knock out a cold. 

"HONORING UNIQUE ROGUES WHOSE SPIRIT 

LINGERS LONG PAST THEIR MORTAL EXISTENCE"

Eat, drink and be well!

Jazzy iced coffee

I had a recent conversation with a friend, wherein she told me that hanging out with me had led to her drinking coffee in the afternoon. After making sure that wasn't a euphemism for me being boring, I told her "you're welcome."  As far as I'm concerned, an increase in coffee consumption is a good thing, so long as you are savoring and enjoying this ancient beverage. Oh, I just love coffee.

More than loving coffee, I love really carefully crafted coffee. Artisan coffees have caught a bad rep over the years, in large part due to an unwieldy purveyor who has doused coffee in a slew of syrups and whipped cream and calling it gourmet. This is a bad rep that artisan coffee does not deserve.  A well-crafted cup of coffee reflects the thirsty work of a farmer, a roaster, a buyer and a barista who all love to understand the complex nature of a simple bean.  A good cup of coffee offers a sense of place, a story of cultivation and careful preparation and is a reliable friend on an early morning.  Oh, I really love coffee.

It was at a Blue Bottle kiosk at the Ferry Building farmers market that I first tried a New Orleans iced coffee, and people, it was worth the absurdly long line I waited in.  Cold brewed coffee with chicory, milk and simple syrup- safe to say it is a joie de vivre.  I was already suspicious that the baristas at Blue Bottle were apron-clad undercover angels, and when I discovered a recipe card for the NOLA coffee on my way out the door, I my suspicions were confirmed. Prep some of the coffee concentrate and keep it in the fridge for up to 5 days to really enjoy these last warm days.

New Orleans Iced Coffee adapted from Blue Bottle Coffee Co.

(we have had the worst time finding chicory in Boulder, so we have opted for the Cafe Du Monde coffee and chicory blend, and it has been a great runner runner up to the Blue Bottle version)

Prepare concentrate in a large enameled cast-iron stock pot with a lid. 

Add a full can of Cafe Du Monde Coffee and Chicory to the stock pot. Cover coffee with 2.5 quarts of cold water. Stir, cover, and let steep at room temp for about 8-12 hours (overnight is perfect). 

Strain the concentrate through a fine-mesh strainer.  You can line a strainer with a large coffee filter or cheese cloth to catch as much sediment as possible.  This will look like used motor oil and should yield about 4-5 cups. Mmmm motor oil. 

To make the simple syrup, combine 3 oz. sugar with 2/3 cup of water over low heat, stirring until dissolved. Agave is a good substitute for simple syrup, just use to taste since it's a little sweeter than sugar.

To serve, pour 3 oz. of coffee concentrate into a tall pint glass.  Stir in a splash of simple syrup and top with low-fat milk. Add in one or two ice cubes.  Put Louis Armstrong on the turntable and spend your coffee break in the French Quarter. 

A Labor Day meal of epic proPORKtion

It deeply saddens me to say goodbye to the summer, which I suppose is a testament to how great this summer was to me, but shush babe-I hate goodbyes.  In order to soften the blow a little, I planned a special end-of-summer meal that we carted over to the park and grilled out on the picnic table.  Everything's just a little bit more enjoyable over a good meal.

This meal in particular was a stretch for me because I made (pause for dramatic effect) pork chops. Yes, as in swine.  I cooked it. I ate it. I even liked it. This is significant as I've had it out against pork since I was about 8 years old. I have a distinct memory, which I'll spare you the details of, where it ended in me declaring to the world: "I'll never eat pig again!" And I didn't. I ate Kosher. When I didn't eat Kosher I told people that I thought the animals were too cute to be food (lie). I had a bevy of reasons I wouldn't eat it, and for about 16 solid years I stuck to my guns. I saw no pork. I cooked no pork. I ate no pork. 

Sadly, Mr. LovelySplendid totally digs on swine and has long bargained with me and requested I branch out. That I please give pork a chance. Happy Labor Day to him.

As I was planning out the meals for the week I came across this absolutely lovely farm stand on Valmont and 75th called Munson Farm. (Which you have to visit if you are local, because it's totally awesome.) They were selling local peaches the size of softballs and the freshest ears of corn I've ever seen in real life. Once I loaded up on my side, all I needed was a good meat to round out a delicious summer meal. Well, lucky Mister, pork chops were on sale and I was feeling courageous.

Pork Chops with blue cheese, grilled peaches and corn on the cob (recipe for 2)

This recipe was not only delicious but also easy to tote over to the park for a picnic. Add 5 bonus points.

You'll need:

2 pork chops; we opted for smaller sized chops for the budget and my deep-seated fear of hating this dinner.

Roughly 3 tbsps Stoneground or dijon mustard (you can eyeball this)

2 cups water

salt and pepper to taste

Blue cheese to taste; I liked the Salemville Amish cows milk version, which is sold by the wedge at Whole Foods Market.

2 ears of corn

1 giant peach (a la James)

1. Rinse the pork chops under cool water and set aside.  In a large bag, combine the mustard, water, salt and pepper. Once you have your desired consistency and flavor for your brine*, place the pork chops in the bag and seal.  Place in fridge for 2-4 hours to chill and allow the flavors to fully marry. Place the bag in a baking pan in case the zipper lock gives way- unless, of course, you like to live dangerously.  

*Many people add an apple cider to their brine, but I wanted to keep it savory since we were going to be pairing the meat with peaches. 

2. Heat up a greased grill to a medium heat.  Place the pork chops on the grill and cook thoroughly, flipping as needed.  

3. While pork chops are cooking, place ears of corn still in husks directly on the grill. Cook for about 20-30 minutes, or until corn is fully cooked but still crisp in texture. To eat, pull back husks and use them as a handle. (add 5 kitsch points)

4. If you have additional room on the grill, slice peaches in half and place flesh-down the the grill.  Cook these to your desired consistency. I found a good indicator for me was the temperature of the skin. Once the skin began to feel warm to the touch and there were visible grill marks on the flesh of the peach I pulled them off the heat. You can experiment with this one, but probably want to stray away from over cooking since it makes the texture really stringy and saps much of the flavor.

5. About 5-10 minutes before pulling the pork chops off of the grill crumble the blue cheese over the meat so that it begins to soften and melt but is not runny or liquid in texture.

Arrange these items on your plate and pair with your favorite summer beer or wine.  Follow it up with a great conversation with your friends or a Lady GaGa sunset dance party.  Your choice.

Monday's redemption: Moules Frites at Mateo

It goes without saying; Mondays are rough whether you're in kindergarten or a senior executive.  Who likes leaving Sunday Funday behind to wake up early and dive right back into the workweek? No one does. Trust me, we all understand "Monday SUX!!"- No need to reiterate with a weekly status update. Now, what are we going to do about it?

I don't know what you're doing, but I'm going to Mateo. More specifically, I'm going to Mussels Monday at Mateo.

Mateo is a French Provençal restaurant in Boulder and deserves much more buzz and airplay than it currently gets. Or at least, more than I've heard.  I always feel a little bit fancy (the perfect amount) and totally comfortable at this restaurant.  They have struck a wonderful balance between a sumptuous dining experience and down-to-earth French country ambience.

Add to that list, the happy hour, or après, menu which reads like an anthology of French culinary classics. My personal favorites are the house rose, the artisan cheese plate, pommes frites and mussels (moules). I have a total food-crush on this restaurant, and it doesn't hurt that both times we've eaten there people were speaking in French at the table next to us. That's a twofer of lovely splendid-ness.

At this point, you are thinking, "What does this have to do with Mondays?"  Well, dear friend, Mondays are Moules Frites night, which means a pot of mussels and a bag of their house frites with sea salt all for six tiny dollars. You can order two glasses of wine, a gourmet cheese plate, moules frites, make a date of it, and honor the beloved budget.  That's checkmate, Monday.

Where I've Been...

Oh, how I've missed this.  I have been busy beyond belief between job-seeking, interning, moving, freelancing, vacationing, and budgeting.  Before I realized it, nearly four months had passed since I signed in and blogged about something lovely or something splendid.  Why is this so sad? Because so many lovely and splendid things have been happening and I haven't been sharing.  I know I've said it before, but I'm back.  Back to share, back to write, back to blogging, baby.

Now here is my visual post on things I fell in love with on vacation in Oregon.

FOOD FRIDAY: The One where I plug my favorite brands

Hey there friends,

Back again for a Food Friday.  I am working on a few other weekly posts outside of Friday posts that hopefully should crop up in the next few weeks as they are fine-tuned, but until then, I am going to post another favorite food experience and hope that you enjoy.

This week the Hub and I made it to the Boulder County Farmers' Market (the first of this year) and scored some great food finds.  The most lovely of these finds, I must say, are the fresh eggs from Abbondanza Farms.  They were a bit pricier than the eggs you find at the grocery store, but they were MUCH fresher and as such, they were tastier. I think my favorite thing about the fresh eggs was the fact that they were blue, brown and white - no need to add colors over this Easter weekend.

In addition to our delectable eggs, we discovered that Udi's makes a sourdough that echos the sourdoughs of San Francisco (my home and native land?) and some funky Tomato and Cracked Pepper pappardelle pasta from Denver's own Peppardelle's Pasta. These were the inspiration for this week's best meal.

Enter: Creamy Zucchini and Herb Pappardelle Pasta (a Lovely Splendid Original)

Ingredients:

2 medium zucchini, cut into thin half moons

2 cloves fresh garlic, minced

2-3 tbs olive oil

5 oz. goat cheese

1/2 lb Tomato and Cracked Pepper pappardelle

a couple sprigs of dill, basil, and parsley (fresh makes this dish a spring-y pasta)

salt and pepper to taste

To start, boil a large pot full of salted water.  In a skillet, heat up the olive oil over medium heat.  Add the zucchini and garlic to saute until the zucchini is tender, and garlic is fragrant.  Cook by sight and smell, and just don't let the garlic burn.  If the zucchini starts to brown, it is really tasty, but the pan might be too hot for the garlic. (If you have onion, or shallot, that would be a good addition to the veggie saute).  When cooked, cover the zucchini and remove from heat.  

Once the water is at a good rolling boil, add the pasta. We broke our pasta in half, so that it would cook more evenly, but you'll need to follow your heart on this one.  The pasta cooked for about 6-7 minutes, but be sure to give it a taste test to make sure it is al dente (bite it, if it's too chewy, or still opaque in the middle, give it a few more minutes- don't burn your tongue, as you will need it to taste your creation). Drain all but 1 cup of the water from the pasta, and return the cooked pasta to the pot. 

Slowly add the goat cheese (in chunks) to the pasta and reserved pasta water, stirring to make sure the cheese melts evenly over the pasta.  When the cheese begins to look like a creamy alfredo-like sauce you can add the veggies. Mix in the chopped fresh herbs to the garlic and zucchini while still in the skillet.  When that looks evenly incorporated, add the veggies to the cheese and pasta in the pot.  Toss the veggies and the pasta until thoroughly coated, and serve with a crusty (SOURDOUGH!) bread.

This pasta was a great perk for our mid-week.  Being in Colorado, the weather really toys with your emotions.  It's sunny, but the wind is blowing 90 mph.  It's 60, but it's snowing.  The pasta was the perfect dinner to remind us that spring is coming up soon, and the fresh flavors were so different than our standby winter nosh.  I don't mean to toot my own horn, but y'all, I Hank Aaron'd this dish right out of the park.  My husband thinks I'm a culinary genius.  I'm not, but I'll definitely wear that title around the house (like Crocs, or a bathrobe).

To complete the meal, I had a glass of Cupcake wine's Dry Riesling, which is really worth a shot.  I'm generally a Sauv Blanc drinker, and Riesling is reserved for bridal showers or mid-July (due to the sweetness).  However, the dryness of this wine really balanced the typical sweet flavor, and was a great pairing with the herbs and vegetables of this dish.

Finally, I know I mentioned the Udi's sourdough already, but it is worth another plug.  My family hails from San Fran and the bay area, the motherland of sourdough bread (Boudin bread bowl anyone?) and I find I can be rather judgmental of any bread that tries to call itself sourdough.  Though nothing can quite capture the pure joy of some sourdough, dry salami, and red wine while taking in the salty air of Chrissy Field, this loaf reminds me of how much I love it.  Udi's. Write that down.

Happy eating friends!

*Remember, it's April, that means the farmers will be out there tomorrow. Will you?

FOOD FRIDAY: R.W. Knudsen Just Pomegranate

This food friday is actually a beverage friday post, but there isn't a day that begins with "B" and we're working with what we have.  The bev comes from a fruit, which is a food, so there ya go!

This week I was introduced to the R.W. Knudsen Just Juice line, and I'm currently exploring the many possibilities these juices have. The Just Juice is a stand out product among other juices as it is, you guessed it, just juice from the fruit labeled (meaning, no white grape or apple juice "filler").  I picked up the pomegranate juice, as I am so fond of those seedy little guys, and have been experimenting with various combos and creative uses for a 100% fruit, unsweetened, juice.

The quality of the juice that stands out most, is that it is very concentrated as far as flavor is concerned.  It is essentially the Liberace to your Elton John, the Burgundy to your mauve, the Martha Stuart to your Susie Homemaker.  This juice, my friends, is very serious.  Therefore, my wimpy taste buds have requested I try a few pairings for this bold flavor.

My house mate added roughly a teaspoon to plain yogurt to liven it up. I think this was absolutely brilliant as many of the flavored yogurt cups pack a calorie load upwards of 200 kcals per serving.  The juice adds natural sweetness and flavor with out the empty calories.

It needs to be said that the juice itself is really quite good on its own, but has a distinct tartness that is a taste to acquire. I would love to post more on the topic, but my mac book is suddenly not supporting the internet for more than 30 seconds at a time-which is not so awesome. Perhaps I'll be buying a PC in the near future. I digress.

Any Just Juice drinkers out there? How do you drink your Just Juice? I'd love your input.