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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
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.
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 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.
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!
With Halloween right around the corner, and Thanksgiving after that, I thought it would be a good time to add my mother’s pumpkin “bread” recipe. When you look at the ingredients, you might think pumpkin cake would be a better name for this treat, but either way, it is delightful, and easy to make.
4 eggs
2 cups sugar
1-1/4 cups vegetable oil
2 cups pumpkin pie mix (not just pumpkin. I have always used Libby’s)
3 cups flour (we use high-altitude flour in the mountains of Colorado)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
Mix all ingredients together on medium speed. Pour into two greased 9 x 5-inch loaf pans, or three 1 or 2 pound aluminum foil loaf pans (these are great if you are giving the bread away). Bake at 350 for 1 hour 15 minutes. Check bread early if it starts smelling really cooked.
This recipe is so secret that I am not allowed to post the missing ingredient. It’s so secret that I don’t know what the missing ingredient is. It’s very very good, but when my friend Roberto makes it, it is a little bit better still.
2 cups raw shrimp, peeled and diced
Place in shallow dish and cover with lime juice for 4-5 hours.
1 red onion, chopped fine
3T cilantro, chopped
3 jalapeno peppers, seeded and chopped. You can add in seeds later if you want the ceviche to be spicier.
2 tomatoes, seeded and chopped fine
Drain shrimp, and add to remaining ingredients. Add fresh lime juice to taste and chill. Serve with fresh avocado and tortilla chips.
4 avocados, peeled and cut into 16ths
1 sweet onion, slice thinly
1 package grape tomatoes, cut in half
Dressing
1 clove garlic, crushed
1T chopped basil
1t Worcestershire sauce
2T extra virgin olive oil
salt and pepper to taste
Combine avocado, onion, and tomatoes in bowl. In a separate bowl combine dressing ingredients. Pour over avocado mixture and stir, being careful not to mash avocados, otherwise you basically end up with guacamole. Chill. This salad is best if you let it chill in the refrigerator overnight.
3 cups cooked Japanese rice (you can add rice wine vinegar and sugar, but we don’t)
Fresh fish, sauteed in olive oil and cut into strips (we used brown trout)
Venison, marinated in teriyaki sauce and grilled for 5 minutes a side. Cut into strips.
Cream cheese
English cucumber, peeled and sliced into strips
Avocado, peeled and sliced into strips
Steamed asparagus, sliced into strips
Carrots, peeled and sliced into strips
Scallions, sliced into strips
Nori (seaweed sheets)
Low sodium soy sauce, fresh wasabi, and ginger
Place nori on clean work surface. Use a rice spatula to spoon rice on about half the sheet of nori. Smooth down, but be careful not to crush rice grains. Leave about a half inch of space at the edge of the nori closest to you. Spread a thin line of cream cheese over far edge of rice. Add fish, venison, and vegetables, trying not to add too much bulk or height. Keep hands moist to keep them from sticking to the rice as you add the vegetables. You may be tempted to try to work on several rolls at one time, but it will turn out better if you only work on one roll at a time.
Moisten seaweed with water to allow the roll to stick together better. Grab the edge of the sushi mat and fold over to edge of filling. Gently tighten, lift up mat and move to far edge of seaweed, and roll again. To make an inside-out roll, spread the rice on the nori, then flip over before adding fillings and rolling. Experiment with different fillings to find the ones you like best.
Let rolls sit for a few minutes before cutting to allow seaweed to soften slightly to make it easier to cut. Use a very sharp knife to make sure you do not tear the roll. Serve with fresh wasabi and ginger. Sashimi, miso soup, seaweed salad, and squid salad are all good accompaniments to sushi. Presentation is half the fun with sushi so buy some funky platters, sauce dishes, and chopsticks for a professional touch.
2 scallions, sliced
1 cup ponzu sauce (available at health food stores)
1/2 t to 1 t chili garlic sauce (to taste. it’s spicy. start with a little and adjust as desired)
2 fish filets (sliced thin), raw, fresh, from a river/running water or salt water, NOT from a lake or brackish water. We use brown trout from the Frying Pan River, hence the name
Mix scallions, ponzu sauce and chili sauce in shallow dish. Add fish and let sit in sauce until fish becomes opaque.
“The famous tail water fishing in the Fryingpan River was created in 1968 with the construction of the Ruedi Dam. The 14 miles of tail water trout fishery that lay below the dam are considered to be some of the finest trout fishing in the West.
The definition of a world-class trout fishery, the Fryingpan is in a spectacular red sandstone canyon, with steep timbered slopes, basalt outcrops and a strange, reddish-orange and mossy-green rock bottom.
The story is told that the Fryingpan River and valley were named after a lone frying pan left hanging in a tree after a band of Indians chased a group of early settlers from the valley. Today, the name Fryingpan is known to mean incredible fishing, spectacular scenery and a quality experience for all of its visitors.” wildernet.com
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