Edamame salad

Salad
1 bag frozen edamame – shelled
2 handfuls broccoli slaw
1 cup sprouted grains – by alfalfa sprouts at grocer
1/4 cup sunflower seeds
2 cups seedless grapes – halved
1 apple peeled and cored – diced

Vinaigrette
1T toasted sesame oil
1T pre-made vinaigrette
Dash Bragg’s/soy sauce
Salt and pepper

Mix all ingredients together and toss with vinaigrette – can change quantities if need be for oil and vinaigrette. Let sit for at least an hour before serving.

People really enjoy this salad. It is fresh and raw! You can substitute/add other beans, fruit – you really can change it up with different fruits and vegetables! Enjoy!

Deer Hunter

Annie’s first deer hunt, October 2007

Let me start by saying I have been traipsing around the woods of Colorado, Elk hunting for 6 years now. I DO NOT have one in the bag. I have smelled, spooked, tracked and pushed them, but have not killed an Elk – YET! But I did get a deer, and here’s the story.

My husband Barney and I spotted a group of deer across a meadow and decided we could move in on them. We pushed them a bit as we tried to “sneak” (they were fully aware of us, just didn’t care that much – deer are very curious. Clue. Curious = Dumb) across the snow covered meadow. The deer stopped about 50 yards away, there was a fence post to rest my gun and everything was looking good. Let me remind you that I had hunted but never shot a big game animal. I was VERY nervous and filled with adrenaline! I steadied the gun on the fence post. I looked through the scope and put the crosshairs through the kill zone. I was ready! I pulled the trigger. CLICK.

I looked at my husband, he forgot to put a bullet in the chamber! Yes yes, I know what you are thinking. Why didn’t I KNOW that there wasn’t a bullet in the chamber? Because! I am a girl, and it is freezing out, and I am billowing through snowdrifts and swamps, climbing over fallen trees…. The least the guy can do is load my rifle (well he can carry it for me sometimes too). So he did, he had loaded my gun back at the truck, but apparently he had forgotten to pop one in the chamber.

What ensued next was a “discussion” between husband and wife. Clue. Discussion = Fight. Deer were running away and I was standing there frazzled! We got it together and moved on. Deer luckily don’t tend to move too far before they get “curious” again. We set up again. Fencepost, crosshairs, deer 100 yards ahead broadside– pulled the trigger, and dropped her! This time around things went right. We got to the animal and she was dead. We proceeded to skin and gut the animal. We removed the heart and liver. It is very intense to hold an animal’s heart in your hand right after you kill it. It’s a far cry from what this girl from suburbia ever thought she would be up to. This is always a good time to give thanks to the animal for sacrificing their life for your food, a practice we always like to include. This really does make you think how FAR removed most people in the US are from knowing where there food comes from. FYI- I keep the heart for soups and stuffing. I use the liver to make a liver parmesan – I know how it sounds but it’s really good! The End.

Annie 2, Barney 1

Sept. 1, 2009, Grouse hunting, Lenado.

Barney and I went hunting in Lenado. (Few things for the audience – I am a much newer person to the ol’ hunting game than my husband. When I started I told his friends to treat me as though I was their 13 year old younger sister, tagging along, now that I am much more accomplished (ha!), I might be 16 if I’m lucky.) Also you should note, that since we are “food” hunters and not “sport” hunters, we shoot grouse that are on the ground and in trees – and still miss sometimes, but the point being that I get REALLY excited if I shoot them in the air! I sometimes actually jump up and down.

Back to Lenado…. My husband Barney and I were road hunting (we do this intermittently with walking hunts) we spotted a couple of grouse heads bobbing along in a field. We park and walk into the field without the dog. We see that there are a group of at least 3 grouse. I shoot at one on the ground – miss. Spook them, they fly. Barney misses. I miss (Yes there is a whole lot of missing going on). And then to my amazement I get a second shot off – thus being 16 and not 13 anymore, I sometimes get a 2nd shot off! – and I drop it from about 40 yards! Barney says, “Well that wasn’t very impressive”. I say, “What do you mean? I got one!!!” He says, “What? WELL GO AFTER IT!” – birds tend to run when not hit well enough! Not this one though, I found it lying where I shot.

Birds: Annie – 1, Barney – 0 (First time for everything)

So we are on our merry way. We stop for a walking hunt. A funny thing about hunting, you are walking, looking for birds/animals, so why is it every time you see one or flush one you are spooked and startled? Well this was the case as usual when our dog, Max, flushed our next group of grouse. They started going up in all directions and we were shootin’ up a storm. It was over and Barney said, “Well that wasn’t very impressive.” I said, shockingly “I got one!” He said, “NO WAY! WELL GO GET IT!” Max did the job for me and found my bird.

Birds: Annie – 2, Barney – 0 (Should I even comment? I RULE!)

End of story, Barney shot one, blah blah blah. It was my first ever getting more than him and 2 in the air!!!!! Something I did figure out that day. I started using high brass #6 loads as my shotgun shells. I use a twenty gauge, yes I am a girly wimp and the 12 gauge gets a little cumbersome for me. Barney had me using quail loads – #7.5. I think he was trying to sabotage my game! Well needless to say I smartened up and showed him. The End.

Hearts of Palm Salad

1 can hearts of palm
5 oz. cherub tomatoes (about half the package)
2 cups baby spinach
1/2 cup kalamata olives (optional)
fresh grated parmesan cheese to taste
Balsamic vinaigrette salad

Slice hearts of palm and tomatoes. Tear stems off spinach. Combine ingredients in a bowl, cover, and refrigerate.

Elk Stew

2 lbs. elk stew pieces, cut into small squares
5 carrots, sliced
4-5 small white potatoes
1 large yellow onion
Bay leaf
3 cubes Not Beef bouillon
1 cube Not Chik’n bouillon
1 T Worcerstershire sauce (vegetarian if you do not eat fish)
1 15 oz. can baby peas
2-3 T olive oil

Pat elk pieces dry with paper towel (meat will brown much better if it is dry). Heat oil in large stock pot. Sear elk pieces for about 5 minutes, or until brown. When well seared add 6 cups of water, bouillon, Worcestershire sauce, and bay leaf. Simmer uncovered for 1 hour or until tender. Add carrots, potatoes, and onion. Simmer for an additional 30 minutes to an hour, or until tender. To thicken broth, pour most of liquid off into a small saucepan and bring to a boil. Mix in 1/2 cup flour mixed with 1 cup cold water. Continue to boil until liquid is desired consistency. Add peas to stew, then pour thickened gravy back into pot. Serve with buttermilk biscuits and salad. You can add a little sherry for more flavor if desired.

Locavore: Local Diet, Healthy Planet Film

edibleASPEN and Slow Food Roaring Fork present
LOCAVORE: LOCAL DIET, HEALTHY PLANET

Venue: The Wheeler Opera House
Friday, November 20, 2009 at 6 pm

Tickets: Free; no ticket required

LOCAVORE: LOCAL DIET, HEALTHY PLANET

edibleASPEN, Slow Food Roaring Fork, and the Wheeler Opera House invite you to a screening of “Locavore: Local Diet, Healthy Planet,” a new documentary about returning home to our food supply, produced by Paonia farmer Lynn Gillespie. Join us at the Wheeler at 6 pm for a food and beverage reception sponsored by Plato’s Restaurant, Sutcliffe Vineyards, Avalanche Cheese Company, and Aspen Brewing Company. The film will begin at 6:45 pm. A Q&A session will be held immediately following the film with the filmmaker and State Senator Gail Schwartz, along with local food experts Brook Le Van of Sustainable Settings, Ryan Hardy of Montagna at The Little Nell, Tom Passavant of Slow Food Roaring Fork/Aspen, and John Sutcliffe of Sutcliffe Vineyards. For more information contact Lisa Houston with edibleASPEN at 970-925-6000.

http://www.aspentimes.com/article/20091119/NEWS/911189980/1001&parentprofile=1058

Crockpot 15 Bean Soup with Organic Apple Chicken Sausage

15 bean soup mix (Just the beans. If there is a flavor packet you don’t need it)
4 carrots, chopped
1 yellow onion, chopped
2-4 scallions, chopped
2-4 cloves garlic, chopped
1 cube Not Chick-n bouillon
2T chili powder
1T cayenne pepper
2 packages organic apple chicken sausage, sliced

Cover beans with water and soak overnight. In the Colorado high country I actually soak the beans for 2 days. Change the water once. Drain and rinse before adding to crockpot.

Combine all the ingredients except the sausage in a crockpot. Add enough water to cover. Cook on low for 4-5 hours. Add sausage and more water or stock if needed and continue to cook on low for 4-5 more hours. Serve with salad and fresh bread.

Grouse Hunting: A Walk in the Woods with a Gun

I know, there’s a reason they call it hunting and fishing, as opposed to killing and catching. And I certainly wouldn’t expect to come home with my limit every day. But sometimes I feel like Forrest Gump before the hurricane hit when he said, “Shrimping is TOUGH.” Well, grouse hunting is tough too.

Colorado is so beautiful in the fall that I don’t mind taking a walk in the woods with a dog and a gun. And since I eat fish and still have a lot of elk in my freezer, I’m not overly concerned about filling my freezer with grouse. But I do think it’s odd that you might see birds one day in a certain spot on the mountain, and you return to that same spot three days later and don’t see a single bird, unless you count camp robbers and hawks. It snowed a little up high this week so we though conditions would be ideal. When you can see grouse tracks you stand a very good chance of finding birds. And when there is just a little snow on the ground but there is still vegetation sticking through the birds will still forage on the ground. But we went to all our best honey holes and did not see one track. It was quite chilly–26 degrees on the car thermometer–so maybe the birds had sense enough to be curled up in the trees. Or maybe the weekend of elk hunting spooked them to higher ground. Or maybe we were there too early or too late in the day.

I had pheasant black bean soup in the fridge at home, so we called it a day and headed back home. Of course we saw a GIANT turkey on the trip back down, but we already have our Thanksgiving turkey in the freezer. And of course if we had been hunting turkey, there is no WAY we would have seen that bird, but that’s half the fun of it.

We call grouse “dumb” sometimes, because they will just sit on the ground and let you shoot them. So far this season though, it sure seems like the grouse are smarter than I am.

Pheasant Black Bean Soup

Pheasant legs and back with bones
4 bouillon cubes (2 Not-Chik’n and 2 Not-Beef, or 4 veggie)
1/2 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 leeks, white part only, split, washed, and chopped
2 ripe tomatoes, peeled, seeded, and chopped
1 stalk celery with leaves, chopped
1 can black beans
1 can black beans with cumin and chiles
5 cups cold water
1 teaspoon crushed red pepper
1 teaspoon cayenne pepper

Place pheasant in shallow baking dish and brown in preheated 450 degree oven for about 20 minutes.

Melt bouillon cubes in one cup water in four quart stock pot. Add onions, carrots, garlic, leeks, tomatoes, and celery. Saute over low heat for about 10 minutes, stirring occasionally.

Add browned pheasant, beans, and cold water. Bring water to a boil, reduce heat, and simmer two hours. Remove scum periodically.

Drain beans, add to pot, and simmer two and a half hours more. Stir occasionally. Add more liquid if necessary.

Remove pheasant bones and puree beans and vegetables in blender or food processor.

Add pheasant pieces, cayenne pepper, and Madeira as desired to taste.

Flan

3/4 cup sugar
2/3 cup blanched, slivered almonds
1 1/2 cans Eagle brand sweetened condensed milk
1 cup whole milk
3 eggs (whole)
3 egg yolks
1 teaspoon Mexican vanilla extract
Optional: bananas

Preheat oven to 350 degrees.

Put sugar in round 9 x 3-inch pan. Put over heat to caramelize.

In blender, combine almonds, milk, eggs, vanilla, and bananas if you are using them. Blend for two minutes. Pour into caramelized pan. Place pan in larger deeper roasting pan. Pour about one inch of hot but not boiling water around smaller dish. Cover flan loosely with foil tent.

Bake for one hour 15 minutes or until center is no longer soft and will not jiggle. Refrigerate until chilled, at least two hours.

Run knife around edge to release flan from pan. Place a larger plate on top of flan pan, and turn over, leaving flan on serving platter. EAT!