Have you ever seen that show, “Hoarders”?

Well, in case you haven’t, here’s a quick synopsis: concerned family members and professional cleaning crews invade a home that has allowed to be overrun by….STUFF.  There is no other word that best describes the massive piles that have been allowed to gather in the house of some unfortunate, overwhelmed, and often indignant, individual.  Industrial cleaning supplies, shovels, dust masks and quick prayers to not find the final resting place of the house cat that disappeared last decade, are all necessary preparations for the big CLEAN OUT.

While I do have a mild reputation as a clean fanatic (with two dogs you HAVE to be and anyway what, may I ask, is wrong with liking gleaming baseboards??), I have a confession to make.  After all, the first step is admitting you have a problem, right?  Okay, here goes: I, Laura, am a spice and herb hoarder.

What?  It’s a real thing!  While I may not collect piles and piles of paper that line the narrow aisles that become the only way to navigate through the house like most hoarders do, I do have a cupboard in my kitchen that is both a secret joy and a guilty secret. In that cupboard lives my out-of-control spice and herb collection.  Not only do I have the standard extended spice rack, but every time I stumble across a different or unusual ingredient in a new recipe, I run out and by a small container of it.  Who wouldn’t want their very own container of urfa biber, right?  The problem is that not only will I buy an ingredient that I know I will use very rarely, but several months later I may buy the exact same ingredient, forgetting that it is already waiting for me at home.  This also happens with ingredients that I use all the time. I’ll go to the store and completely forget that I bought cinnamon sticks just last week.  Eventually, this yields a cabinet that is fit to burst.

But now, it’s time for spring cleaning!  I’m ready to fling open those cupboard doors, chase the proverbial dust bunnies out and clean and organize the cute little bottles!  But considering my propensity for collecting, it is very likely that some of these products are a few (or more) years old.  So, the first item of business is to see which of them are still good and which may have expired.

While some jars have expiration dates on them, it turns out those small printed numbers may not be the best indicator.  I researched several different places and these were some general guidelines that I found for knowing when to keep or throw out spices:

·      Many spices don’t expire, but they do go stale.  They’ll lose their color and their potency will fade.

·      Spices will stay fresh far longer if they are stored in an airtight container and kept in a cool, dry place.  The refrigerator or freezer is not an ideal place by the way, because of condensation and moisture.

·      Ground spices generally last around two years when stored properly, although I would begin checking around a year and a half.  Shake some out into the palm of your hand and if there is little or no scent, toss them.

·      Whole spices (like peppercorn and cloves) will last much longer (up to four or five years).  When their scent and color begins to fade, use them up or replace them.

While these are some good general rules, I, of course, wondered about my favorite flavoring, vanilla.  Vanilla beans can last up to 5 years when they’re stored properly.  Now, if you notice white fuzzy stuff on the beans, this is not an immediate “throwout” signal, because this white fuzzy might be vanillin, which is actually desirable.  Pure vanilla extract, on the other hand, can last pretty much indefinitely.  Although there is often an expiration on the bottle, when stored properly, vanilla actually improves with age (like a good wine).  My suggestion is that if you have questionable vanilla beans or one you think will be unusable within a few months, go through the process of making your own vanilla extract from them.  It’s not only fun and delicious, but it also extends the life of your investments.

Yes, I’m a hoarder and while it won’t require a dust mask or a crane, going through my spice cupboard will be an onerous task.  Still, at least I have a gauge for whether or not to keep something and I have the reassurance that my vanilla will always be useable!

When was the last time you cleaned out your cupboard?

~Laura

Thanks to Quintanaroo, vintagecat and brixton for the pictures!

I love gifts.  Giving, receiving, shopping for and making them, it doesn’t matter.  Outside of Christmas and birthdays, getting a gift makes you feel loved and appreciated and has the ability to brighten a bad day instantaneously.  For me, giving gifts is even better because I’m the one who gets to make someone else’s day!

The best gift in the world?  Easy….food. (You had to know that one was coming!)  Seriously, how could anything beat the gift of food?  After all, diamonds may last forever but twinkies will outlast a nuclear holocaust.  Food fulfills all the requirements for the perfect gift: it’s handmade, thoughtful and easily customized for each intended recipient.  It’s part of our culture to bake or cook for any major event or life change.  Anniversary dinners, a box of chocolates for a breakup and mourning dishes –these are all examples of the ways in which we use food to recognize important life events.

So why do we give food as a gift? Well, because it sustains us and our relationships with each other, physically, socially, emotionally and culturally. But more specifically, it is often a practical offering or tangible notice of something major happening.  When families lose someone they love, it is custom to give them a casserole or some other dish.  While there is often nothing we can do to help them emotionally during this time, we can help to ease their minds over what to make for dinner.  Conversely and strangely relatedly, when a baby is born, we want to acknowledge and share in the joy of the new parents. Giving them food lets them know we’re thinking about them, while allowing them to begin to set up their routine without having to worry about putting together the next meal. These types of practices have been in place for many centuries, as can be seen from the Jewish tradition of food gifting for Purim and the Chinese New Year tradition of giving blessed or lucky foods to friends.

By this time in my life, I’ve got my equation figured out for which life event warrants what type of food.  Gift of choice for a new job or promotion? Definitely flavored specialty bread.  An engagement notice? Needs a cake. A pregnancy? Definitely a batch of cupcakes. Now, if I have to bribe someone….cookies. Finally, for that special time when you need to bring a hostess gift or send a chic thank you present, I send whole vanilla beans.  They’re pretty, fragrant and elegant. What more could you possibly want?

As you can see, food makes our social worlds go round. So what recipes do you use when you are gifting family or friends?

Thanks to MarcinMoga, SlamEye and Melanie_Hughes for the photos!

~Laura

Ever since I started writing about vanilla, I’ve been asking this question: How can vanilla be used in a savory dish? After all, countless blog recipes feature vanilla as a mainstay in cookies, cakes and other sweet delights. Few, if any, coax vanilla into serving as a flavor foundation for main courses.

Enter Sarah Tomsic and Jan Findlater, proprietors and chefs of the Fly By Diner, an innovative commercial kitchen come gourmet order-and-carry eatery that is parked every Thursday at the entrance to the employee parking lot of New Belgium Brewing Company. I figured, if anyone could take vanilla and do something savory with it, it would be Sarah and Jan!

This dynamic duo met five years ago through Whole Foods Market where Sarah, a former chef at Beauregard’s in Wellington, taught cooking classes that Jan coordinated. Their mutual affection for healthy, flavorful and inspired cooking eventually led them to entertain a partnership resulting in the Fly By Diner, which opened for business in September 2009.

The Fly By Diner represents everything I aim for in my own cooking. Each week, Sarah and Jan create a thematic menu inspired by the season’s freshest ingredients (sourced locally when possible), whole grains, the weather (if it’s going to be freezing out – warm food choices may rule the day), even holidays. Think on this. Most restaurants create a menu that you might eventually learn by heart – because it never changes. Sarah and Jan create a new menu, usually three to four main dishes offered in small and regular portions, plus a baked goodie or other dessert creation, every week.

What spurs such change?  “We look at each menu as a balance between vegetarian and non vegetarian options,” Jan – the vegetarian of the duo – explains. “We’ve also been recently looking at menu options for people with dietary restrictions. The vast majority of what we make is from scratch down to our pestos, chutneys, and spreads. Love for great food – and international flavors – is a daily inspiration for us.” Vanilla is no exception.

When I asked her if she could incorporate vanilla into a savory dish, Sarah didn’t bat an eye. “No problem,” she said. “This will be fun.” When I opened Sarah’s email the following week (she sends each week’s menu to Fly By Diner fans), I wasn’t prepared for the level of creativity that my savory vanilla challenge had birthed.

In just a few days I was going to have the pleasure of tasting Chiles en Nogada (which includes real vanilla bean seed) with Walnut Cream Sauce (which includes real vanilla extract). Oh, and just to give a confident nod to the traditional use of vanilla as a baking ingredient, Sarah and Jan decided to offer triple vanilla cupcakes for dessert snacking. Dazzled yet? I was.

As it turns out, Sarah knows her vanilla. “Vanilla is versatile – it can be tropical or seductive or rich,” she told me later that week as I shoveled her triumphant Chiles en Nogada into my toothy, greedy funnel of chewing. “It adds a dimension of depth and completion to a dish – whether savory or sweet. Try making chocolate chip cookies without vanilla. They still taste good, but you know something is missing. I think consumers tend to take vanilla for granted. It comes in a little bottle and you put a teaspoon in baked goods. But, it can be so much more. A dash of properly made vanilla in a savory meat dish creates a surprising effect.”

Surprised I was. And just so very pleased. Or maybe drugged. While Sarah prepared me a plate of the Chiles en Nogada, I took a healthy bite of the triple vanilla cupcake she placed in my hands for safekeeping, presumably, until the end of my meal. Duh! Dessert first! The butter cream frosting, flavored with vanilla and sprinkled with vanilla infused sugar, had a thickness and appeal to it that when eaten with the cakey portion of the affair made this girl forget that there was any other reason to be standing outside a brewery parking lot on a Thursday afternoon with a daunting to-do list burning a hole in her pocket other than enjoying a triple vanilla cupcake.

Oh, and the Chiles en Nogada? One look at the recipe (see below) and you’ll see why I make it a goal to enjoy culinary treats from the Fly By Diner as often as possible. The combination of the walnut cream sauce with peaches, pears, pork, poblano peppers, cinnamon and vanilla was like licking the inside of Christmas, Easter and autumn treats all at once.

You can find the Fly By Diner at (insert address here) on Thursdays from 11 am to 2 pm. The Diner hopes to travel to other locations in Fort Collins this upcoming summer. Check their website for weekly menus and upcoming events.

Chiles en Nogada with Walnut Cream Sauce

6 pablano chiles, roasted, peeled and seeded
1 lb. ground pork
2 T. oil
2 peaches (we used frozen peaches from Ela Farm)
2 pears (frozen from Ela Farm)
1 onion, diced
2 cl. garlic, minced
2 roma tomatoes, seeded and diced
1 t. cinnamon
1 vanilla bean, split open and scraped
1 t. salt
Pepper to taste
1/2 c. slivered almonds
1/4 c. raisins (optional)
Seeds of 1 pomegranate
1 bunch flat leaf parsley, chopped

Roast, peel and seed pablano chiles and set aside.  Saute the pork, peaches, pears, onion, garlic and tomatoes in a skillet until pork is cooked through and vegetables are soft.  Add the cinnamon and vanilla bean, salt and pepper.  Cool this mixture and add the almonds and raisins.  Stuff each pablano with a handful of filling and fold the chile back together.  Place on a baking sheet covered with parchment, cover with foil and place in a 350 degree oven until chiles are hot.  Drizzle with nogada sauce and top with pomegranate seeds and parsley.

Walnut cream sauce

1/2 c. toasted walnuts
4 oz. Haystack Mountain Chevre
3/4 c. milk
1 t. Rodelle vanilla
pinch salt

Put ingredients in a food processor and blend until smooth.  Place in a saucepan and heat gently before drizzling over chiles.

Until the next,

Carol

Ardour: Anglo-French, from Latin ardor burning, heat, ardor, from aridus dry; 14th century; an often restless or transitory warmth of feeling; extreme vigor or energy; intensity; zeal; loyalty; passion.

When I moved back to Fort Collins in 2008, I did what any single girl would do. I went in search of a coffee house to call home and spy cute boys. There, on the edge of Old Town where Linden Street crosses Jefferson and heads northeast to the infamous land of beer, I found my spot: Café Ardour.

At first I was drawn to the farmhouse simplicity of the cafe’s interior. Morning light pours through tall, east-facing windows illuminating the subtle leaf green, sherbet orange, robin’s egg blue and butter yellow of the café’s walls. Tables of thick oak, distressed wood and odd sized rectangles give ample space for writing down thoughts, or having intimate conversations. Oh the comfort! Then, I fell in love with the revolving art gallery, the baristas’ cute aprons (acquired here and there from thrift stores and friends) and fortunately, an amplitude of cute boys to spy on.

But, ultimately it was the cafe’s generous variety of fantastic baked goods (the ginger sparkle cookies melt in your mouth), its perfectly dry cappuccinos and its commitment to local and seasonal foods that secured my own ardour for my new office home away from home.

During the growing season, Café Ardour sources most of its salad greens, cucumbers, tomatoes and other available veggies from Colona Community Farm run by café owner (one of four) Sarah Rushlow and her partner Nic Theisen. Fresh fruits used in seasonal baked goods and as plate garnish hail from Ela Family Farms and other Hotchkiss orchards. Coffee orders feature Morning Fresh Dairy products and sandwich plates might include Haystack Mountain goat cheese.

On any given day, a craving for brownies, peanut butter chocolate chips bars, sour cream coffee cake, chocolate chip cookies, and granola or vegan banana muffins can be instantly met the moment you saunter up to the counter and place your order. More specialty items, like Vanilla Bean Cream Cake appear on a rotational basis.

Shall I say that again? Yes. Vanilla Bean Cream Cake. I asked Maggie Davis, café barista and baker (everyone who works at the café helps prepare foods and bake sweets) if she would, you know, just whip me up something featuring vanilla ‘cuz I was writing about the place and boy it sure would be nice to have something vanilla to sample and write about. Her eyes got big, a sweet smile parted her lips and she simply stated those four fabulous words: Vanilla Bean Cream Cake. Little did I know that VBCC was a favorite item of many a café regular. Jackpot.

Armed with Rodelle Bourbon vanilla beans and pure vanilla extract, Maggie spent part of an afternoon shift preparing and baking the rich, moist, chewy, and ridiculously sinful excuse to never bother with dieting again.

The recipe – discovered in Baking By Flavor by Lisa Yockelson – not only includes pure vanilla extract and vanilla bean, but also: intensified vanilla extract (Yockelson’s own creation) and vanilla scented sugar (items Maggie didn’t have on hand). I don’t have room enough here to include the entire recipe and instructions (Yockelson’s recipes and methods are thorough), but here’s a sample of what else you’ll find inside:

• ½ pound of butter
• ½ cup of shortening
• 5 large eggs
• 1 cup table cream
• 2 ¾ cups vanilla scented sugar (for vanilla scented sugar, add 1 bean to 2 cups of sugar and let it infuse for a couple of weeks, shaking the sugar every so often. Click here for more info or check on the side of Rodelle’s vanilla bean label).

I sampled the cake the following afternoon as Maggie shared a bit of Café Ardour history with me (doors opened in 2003; owners and employees are deeply committed to sustainability). I have to admit my powers of concentration were impacted by the effects of bathing my taste buds in vanilla decadence. Seemingly drugged by vanilla and sugar, I floated out of Café Ardour without a care to the world, other than planning my next return to my home away from home.

Have you ever tried any of Linda Yockelson’s recipes? Which ones?

With many thanks to Cafe Ardour and Maggie Davis for their kind assistance and generosity.

Carol

Confession: I’ve been on a baking/cooking ban for the last several weeks.  Normally, this would never happen because baking is my fun time, my creative time, my me time…..but desperate times call for desperate measures.

1) After the holidays, I was beginning to feel like one of those couches that sits in the “guest living room” of a fancy house: overstuffed, finicky and uncomfortable. Yes, you know the one.  Luckily, my smoothie regimen has helped me to feel human again.

2) My husband is required to stay at peak fitness for his job as a soldier in the Army and he was dangerously close to  (read: over) the limit and I figured if baked goods weren’t around, he couldn’t eat them.

3) I was overwhelmed with all the baking possibilities and out of my depth.  Inundated by all these incredibly complicated-but-delicious sounding and looking dishes (making me wish my computer screen was scratch-n-sniff) being posted out in the blogosphere, I didn’t know what to make of them.  I don’t know how to make an “emulsion” (which sounds vaguely gross) and I don’t want to use a recipe that has 38 different ingredients.  I’m slow to adapt and it all got too complicated too quickly.

I just wanted/needed to make a simple recipe that wasn’t going to clog my arteries.  Oh, and if that recipe could taste delicious too, that would just be fantastic.  I know, I ask for a lot sometimes.

So, it was as though my kitchen dreams were answered when I saw this recipe on SmittenKitchen’s blog. This marinara sauce was everything I was looking for and more.  With only three ingredients (okay, four ingredients if you’re a stickler and you count the salt), it was unbelievably simple to make and the result was way better than my meager preparation warranted.  It was light and flavorful, reminding me how much I’ve always loved spaghetti and making me wonder why I haven’t eaten it in recent memory.

As it turns out, this recipe is also in line with some of the current trends in cooking.  The Fancy Food Show announced five big trends in the food world right now; specifically, “good-for-you foods,” “coconut,” “gluten-free,” “exotic citrus” and “nostalgic foods.”  Well, one of the very few ingredients of this recipe was a whole lot of butter, so “good-for-you” went right out of the pot.  While there is definitely no coconut in the recipe and I’m not sure I could justify a tomato as an “exotic citrus,” the marinara itself is actually gluten-free.  Putting it over a bed of rice or rice/quinoa pasta instead of regular wheat based pasta makes a great gluten-free meal.  Plus, marinara sauce is homey and, like macaroni-and-cheese, jello or popsicles,  a childhood staple.

Re-energized and perhaps, reassured, I can’t wait to get back into the kitchen (not a misogynistic joke) and start experimenting again.  One of the baking trends emerging out of this year’s show was using whole vanilla beans in recipes. Maybe I’ll try one of these great recipes: vanilla bean panna cotta or vanilla bean bread pudding on my next baking adventure!

Which culinary trend are you itching to try these days?

Thanks to @chris, wader and Ben McLeod for the pictures!

~Laura

For two years I’ve been adamant about learning how to make the perfect pie crust. A savory girl, I like to make pie dough more for quiche than pie (although this Thanksgiving I discovered chocolate pecan pie). Still, my crusts aren’t elegant in form and they’re not exactly ‘flaky’. My dough typically rolls out OK, but it seems kind of stiff. I’ve experimented with things like vegan butter (oxymoron, I know) and organic vegetable shortening. Let’s just say, it’s been a process.

If you’ve ever embarked on a similar journey, you’re familiar with the range of certainty and opinion the baking world holds for how to combine flour, fat and water to create the perfect crust. The pie world has three main camps: those that use shortening; those that use butter; and, those that use both. After trial and error, this decision is now easy for me. I want something that comes from a cow, not a can; and though something called leaf lard sounds interesting, I can’t readily source it.

The issue is which ingredient creates a flakier crust. I believe the quality of flaky (insert your favorite self-deprecating joke here) is in the making of the dough. Some swear by food processors and others keep it real with a pastry cutter (blender). I didn’t have an opinion on this technical point, so I set out this week to see which dough turns out better – one made with electricity, or one made with muscle. Up until now I’ve been favoring muscle with both a pastry cutter and a knife, which Chez Pim makes look ridiculously easy (but it’s not).

I also thought I’d round out the experiment by trying two different butter techniques: cubing refrigerated butter v. grating frozen butter. I had done neither – just sliced it up into big squares. Lastly, I also found this crust that calls for almond flour (wouldn’t you know, I bought some to use and then proceeded to forget I bought it) and this gluten-free crust that sounds amazing except I’d need to take a second mortgage out on my home to afford the five different kinds of flour it requires (I willed Will Ferrell showing up with ‘flours’ like he did in Stranger Than Fiction, but no dice). So here’s what I did….

Pie Dough 1 – Cubed butter, pastry cutter (blender)
I love this method, which I learned from Smitten Kitchen. Of all the online dissertations I found for making the perfect crust, Deb’s Pie Crust 102 shed important and somewhat life changing light on What Could Be. Cubing is a snap with my pastry knife and the pastry cutter makes everything come together quickly. Clean up is easy. I refrigerated the crust for 90 minutes, rolled it out (following these directions), and ended up with a lovely looking pie shell that I put back in the fridge a few more hours. Keeping the dough, especially the butter, chilled is perhaps the most important element in making a flaky crust.

Pie Dough 2 – Grated butter, food processor
I do not love this method. Grating the butter by hand added an element of heat that concerned me, and all those butter shavings were a mess (by the way, even though grated butter looks like a creamy Parmesan cheese, sadly, it still tastes like butter). After combining the flour and butter in the food processor, pulsing it briefly and drizzling in ice cold water, I still had to remove the dough and mix it by hand in a bowl. The dough was easier to work with at this point because the butter had warmed up, but overall, this method took me longer than the pastry cutter. Back in the fridge for more chilling.

And then…

I made a pie! I adapted this Scandinavian Sour Cream Apple Pie recipe by using real Rodelle vanilla bean, not quite a full cup of sour cream, and placing Pie Dough 2 on top, instead of the streusel-like topping the recipe calls for. I have never understood how to make a crust look good until I read about tucking the excess dough under. Duh. That, and cubing butter, were hands down the greatest take-aways from my experiment.

But was it flaky?

You know, this just wasn’t my goal. I believe in butter, I believe in the hand-mixing technique, I believe in keeping the dough cold. I just believed that flaky would be the natural outcome of my dough. I had friends over last night to taste my pie and when my girlfriend asked, “How do you get your crust so flaky?” I just smiled. Ever been there? Do tell. I’d love to know your obsession with making the perfect pie crust.

Mixing it up with glee,

Carol

This week I discovered a new appreciation for an old food tradition. I set out looking for a cooking or kitchen technique that focused on simplicity – you know, something inspired and amazing that might simplify your life in one easy step – and then Katie (of Rogue Rice fame) recommended fondue. I balked at the idea for many reasons.

1. I don’t have a fondue set.
2. Fondue sets have lots of parts and pieces.
3. It requires a gathering of people – who wants to eat fondue alone?
4. It seems anything but simple.

Nevertheless, within minutes I found myself doing a search for ‘fondue’ on Craigslist and in the time it takes to say “Emmental cheese”, I had located a brand new, still in the box, fondue kit for ten dollars. In less than one hour, I became the proud owner of a fondue set.

Now that reason number one no longer held any weight, I informed Katie she was required to partake in a great fondue experiment the following night. We wrangled a couple more friends, she murmured something about chocolate liqueur and tiramisu, and suddenly we had enough people to make a proper fondue party. Reason number three: dashed.

But, what to prepare? It seemed blasphemous to not pay homage to fondue’s Swiss lineage, so cheese had to be included. I was intent on finding a vanilla recipe and Katie was intent on chocolate. In short order, we nailed down the perfect fondue trifecta. Thankfully, the Internet is awash with sites dedicated to fondue recipes like this one or this one or this one.

The day of the big event I braved extreme cold, falling snow (during rush hour, of course), and five stores to acquire my list of ingredients: pears, apples, corn starch, gruyere and emmental cheese (to save a few $$ I bought a bag of pre-shredded fondue cheese that most fondue experts agree you should avoid), chocolate chips, dry white wine, bread, lady fingers, oranges, mascarpone, whipping cream and sterno (hint: not readily available at grocery stores. I got mine at Kmart). This was definitely no simple affair (see reason 4 above).

That is, until the preparations began. With friends on hand – I didn’t have to slice a single piece of fruit or bread (thanks Lera) – the fondue making was a snap. I just stood at my stove, rubbed garlic into a pan, added wine and cheese and stirred. Katie and Danny figured out the sterno lighting. Then, we gorged the dip with rustic whole wheat bread and red wine and debated fondue etiquette.

Next, the vanilla fondue. I modified Ilana Simon’s vanilla recipe – a ridiculously simple combination of water, sugar, cornstarch, butter, salt and vanilla – to include Rodelle Bourbon vanilla bean instead of extract. I paired the vanilla dip with honey crisp apples and Bosc, Bartlett and Anjou pears because my Flavor Bible recommended I do so. Have you ever tasted something so surprisingly good that you thought that if you died in that moment, your life would’ve been incomplete because you didn’t get to taste it again; nay, you didn’t get to rub your ENTIRE body in the concoction and lick yourself silly for the rest of eternity? That’s pretty much what I experienced every time I dipped a fruity morsel into the vanilla fondue. The vanilla bean was a knock out substitution that almost made me cry for joy.

We finished the night by creating our own chocolate fondue recipe adapted from a chocolate tiramisu recipe by Giada De Laurentiis. We melted chocolate chips, added mascarpone and cream, a handful of sugar and flavored the blend with a splashes of Starbucks Coffee Liqueur. We devoured the concoction with lady fingers, clementines, the remaining apple and pear bites and more red wine.

Remember reason number 2 about parts and pieces?? Dead simple. We used two pots, three wooden spoons, one measuring cup, four plates, four wine glasses, four skewers, sterno and a match. Preparations and clean-up were a snap. While the ingredients were slightly costly, the pleasure in preparing and enjoying food with friends more than balanced out the hit to my wallet. And the vanilla fondue? Oh my. That’s a keeper.

So here’s your mission for this month — Fondue. Go on. Do it. Get over the cliched 70s image.  Is that fondue set you got for your wedding still sitting unused in its original box in the closet? Dust it off, get it out, love it and then tell me all about it.

In search of simple pleasures,

Carol

Just about now, foodies and other fine citizens nationwide are taking comfort in the New Year. What other time of year so aggressively sanctions the act of starting all over again? Those innumerable regrets you harbor for locking your hip next to the truffles and cookies at your holiday office party, or indulging in more than your fair share of vanilla bean martinis and apple pie since Thanksgiving rolled around? Poof! They can be magically transformed into a Resolution For What You Will Not Do in 2010.

I suppose the handed-down Puritan psychology that formed the backbone of our culture’s work ethic has something to do with our obsessive need to feel bad about enjoying All Things Good and then resolve to change our ways. Yet, it’s a lovely idea that we can take control over our choices, make good (or, ahem, better) ones, and purposefully turn ourselves into more enlightened beings.

This year, instead of looking at those places where reality is not measuring up to my ideal (and thereby crafting a resolution born out of a lack or ill-feeling for where I fell short), I’m focusing on what I want to bring into my life – multiple mountain bike and ski trips, my first garden, new yummy recipes, and a dog – regardless of last year’s accomplishments.

For me, there’s no point saddling myself with a painful, daunting task such as: I will only drink coffee once a week. Instead, I might ‘resolve’ to drink more tea! As you can see, it’s a subtle shift, but this approach focuses on what I can bring more of into my life, instead of what I need to cut out. Here’s how this plays out across the board in my essential 2010 Resolutions for Abundance:

1. Bring on Seasonal Eating
In 2009 I embraced local and seasonal produce like never before. I joined Happy Heart Farm CSA as a working member and started learning about our local farmers. I want to expand my knowledge of Colorado farms in 2010, eat as seasonally as possible and start interviewing farmers to learn more about their operations, land and passion for food.

2. Love my Fridge
I’ve been dining out with less frequency on account of the previous resolution, but lately when I open my fridge these days – it’s scary inside. So many cheeses left unloved, so many veggies rotting in the bottom of my drawer. Guess I need to cook more and truth be told, shop with less enthusiasm. The more I cook, the more I can share with friends and the more we can consult on new recipes and ways to use the veggies, cheeses and leftover rice that occupy the dark recesses of said fridge. Of course, with vanilla at my side, there’s always room for creativity, like playing around with this rice pudding recipe by using my precious vanilla beans instead of extract.

3. Muse, Bluegrass, and Dancing
I love to dance, I love music, and I love to be inspired. While I’m no artist, I seek more creative energy in my every day life and I know that music and dancing will help take me there. So, I aim to turn up the tunes, boogie in every corner of the house, and celebrate the sounds and rhythms of life. I just might even learn to play an instrument, go to my first ever Telluride Bluegrass Festival, and start writing a book.

4. Get a dog
I’ve never, ever had a pet. I aim to change that this year. I’m so excited. Woof!

5. Ride, ride, ride, ride and ski, ski, ski, ski
I’m a glutton for mountain biking and backcountry skiing. I can never get enough of both. This year, I want to take more trips to explore new trails and see new mountains. I’m also aiming to ride more at night with my super cool new headlamp.

What will you bring into your life in 2010? More vanilla? More healthy eating? More hikes in the woods? Discovering new cafes and favorite haunts? Whatever makes it onto your list, I wish you great joy in embracing that which enriches your life, expands your heart and gives you new hope in the new year.

With abundance,

Carol

Happy New Year to Legalnonresident, alicepopkorn,  Ed Youdon, and Rob Lee for the use of their spirited photos.

Ten years ago, I flew to Brussels in mid-December to attend the wedding of a dear friend. It was my first winter visit to Belgium and it was freeze-your-nostrils-shut cold. But it was Belgium and the spirit of the holidays infused the streets of the famed Flemish capital, so I donned my favorite chapeau, buried my nose in my scarf, and took to the holiday market for gluhwein and roasted chestnuts.

The wedding was a nonstop party for three days. Eating was a central theme and I fondly remember feasting on an epic supply of perfectly prepared mussels (cliché I know, but worth it), making traditional Belgium wedding soup (I smelled of chicken for days), and imbibing an endless supply of Rodenbach beer. A decade later, when I think of the holidays, I think of Belgium, deep winter, and food.

Since it’s that time of year, and for once I’m feeling like all I want to do is go to holiday parties, and since I can’t go to Belgium, I thought we could stroll down imagination lane (again) in search of a different kind of fantasy menu. This one I’m dubbing “Holiday Appetizers for the Irreverent Glutton” because I’m drawn this season to tapas-like tasty nibbles that keep your feet nailed to the floor in front of the appetizer table. There’s no central theme to my menu other than keeping to my standards of rewarding taste, fresh ingredients (local and seasonal when possible), and fun. But you know that by now!

In preparation, I’ve been reading many a blog in search of this year’s trends in holiday appetizers. But the blogosphere seems to be atwitter with holiday cookie exchange recipes instead. Not much help for a girl who wants to take a hard look at gluttony (although sugar is one way to go and I love cookies with all my heart). Nevertheless, I persevered, and what you see below are the fruits of my labor! Just so you know, I’m an equal opportunity fantasy hostess, so I’ve included a few items that my gluten-free friends can devour, as well as a treat or two that even a vegan would love. Grab a little party plate – it’s time to eat!

Holiday Appetizers for the Irreverent Glutton
Parmesan Polenta Bites with Roasted Red Pepper Rouille (leave out the bread crumbs and you have a gluten-free tasty)

Dates stuffed with Blue Cheese (or shake things up and mix  vanilla bean seeds with the blue cheese)

Cannoli (heads up – the time involved in preparing this little delight requires that you have a house elf who can attend to the rest of your life)

Mejillones Rellenadas (thank you Spain for creating tapas!)

Double Chocolate and Chili Cookies or these Mexican Chocolate Crackle Cookies or maybe both — this is about gluttony after all!

Tapenade and homemade crackers

Homemade Fruity Gumdrops

Cream Cheese Cranberry Tartlets (created by our very own Rodelle chef – yum!)

Later in the month, I’ll be attending what is sure to be a “remarkably bad holiday outfit” themed party at the home of last month’s Rogue Rice hostess. I think I’ll take tapenade and crackers because the preparation time is nearly nil and it’s always a crowd pleaser (do you have a few go-to appetizers that are always big hits and easy to make? Do tell!). No doubt, in short order, my inbox will be overwhelmed with amazing appetizer suggestions for the holidays, but why don’t you get a jump start on the pros and let me know what you’ll be putting out on the party table this holiday season? Can’t wait to see what you come up with!

Eat well, often, and inspired ~

Carol

Thanks to Davesandford, Flowery L*u*z*a*, jekinthebox, and Joaaso for their fun holiday pics.

I say fantasy because I’m not in a position this year to take control of creating a heart-filled dining experience at my house. Why? Here’s my living room:

In case you missed it, I don’t have any proper seating furniture. My kitchen is adequate for preparing a meal, although I don’t own a roasting pan (there goes the bird!!) and my serving ware is pretty thin (how much can a paper plate hold?). That’s why I’d invite people over. Except. Well. The furniture.

But a girl can dream, so here I go. First thing’s first. I like putting a fresh spin on classic dishes and I believe in sourcing food locally and seasonally, whenever possible. My 2009 Fantasy Thanksgiving Menu favors this approach but recognizes that I don’t live in California. Part nod to and part break from tradition, my menu combines flavor, color and inspired simplicity. Now let the begging begin! Please, pretty please, will someone cook it for me?

Cocktails:
All good entertaining starts with cocktails, especially since most family gatherings require a bit of sauce to get you through (if you know what I mean!). I’ve had my eye on Rodelle’s Vanilla Bean Martini. Where did I put the glasses?

Appetizers:
Just as you’re achieving proper light headedness from said martini, your hands go wandering for sustenance to get you to the Main Event. That’s when you put out sweet potato wedges like these, or these. Looking good!

The Bird:
Ok, so our cultural turkey fetish has turned gobbler production into a virtual nightmare. My Thanksgiving meal requires a Heritage turkey. If it’s the only bird I’m going to cook in a year, it’s worth the extra expense to make sure my friends are eating a bird that is naturally conceived and raised, and still ambulatory. Roasted, please. Not in a bag, not in hot oil. Not at 500 degrees. Just roasted, and stuffed. Makes for better gravy! Let the mouth watering commence!

Stuffing:
I’m so excited about Rodelle’s French Cornbread Stuffing, I can hardly contain myself. ‘Nuff said.

Potatoes:
Like my Dad, I love mashed potatoes; especially when they aren’t creamed to the consistency of custard. I like chunks of tater blended in with the mash. Butter, salt, a bit of cream and herbs. Et voila!

Greens:
Salads are much more than lettuce. They give fresh, local produce a chance to have a party in a bowl. I’ve selected this Arugula, Pear and Goat Cheese Salad with Pomegranate Seeds recipe because I love rocket, pears are fantastic in salads and the pomegranate seeds (which you may be surprised to learn don’t grow in Colorado) look gorgeous (they’re also EXTREMELY healthy for you!). Photo by Sarah Shatz: www.food52.com

Cranberries:
I’ll be honest – I’ve never been much of a cranberry girl, but when I found this recipe, my heart stopped. The color alone is enough to get me excited about it’s presence at my Fantasy Table.

Bread:
Now I’m on the fence. Do I make my own yeasted variety of whole grain and seeds, or buy Seeduction from Whole Foods….?? Thoughts, anyone?

Beer:
Hey! It’s MY fantasy, remember? I think the flavors of this meal might pair better with a sour or brown beer. I love these recommendations but am currently a huge fan of New Belgium’s Lips of Faith.You might want to consider sampling some!

Pie:
Ha! Move over pumpkin! Carol wants Chocolate Bourbon Pecan Pie. No ice cream. I know, I know, if I were really doing the local thing I’d make pie from the pumpkin I have sitting on my counter. Dang! Now I’m feeling guilty…better eat some chocolate…I’ll be right back…

So what do you think? When are you coming round? If you can’t make it here, remember…time is running out to assemble your 2009 Fantasy Menu! Let me know how it goes. And if anyone tries any of these recipes, I’d love to hear about it. Especially the stuffing!

Wishing you a wonderful Thanksgiving feast,

Hats off to the following photographers for their splendid imagery: ExperienceLA, Stephen DePolo, Sarah Shatz, and mkasahara.

Carol