Devour

Bruschetta

Yes, I'm still cookin'.  Tonight's dinner:

1/4 cup EVOO
1 T. Balsamic Vinegar
1 and 1/2 T. minced garlic
3 T. fresh Basil, chopped however you like it
salt and pepper to taste
6 slices French or Italian bread
1 cup diced tomatoes
1/4 cup of grated Parmesan cheese

Preheat oven to 350.
Whisk together everything except the basil, cheese, tomatoes and bread in a small bowl. 
Spoon about a teaspoon of the oil mixture on to each slice of bread and spread evenly.
Toast the bread, oiled side up for 8 - 10 minutes on a cookie sheet in the oven... until it's a little crispy.
Add tomatoes and basil to the left over oil mixture.   Stir until coated
Remove the bread from the oven and spread the grated cheese on each slice evenly.   Return the bread to the oven.
Once the cheese is melted, remove bread from the oven and spoon tomato-oil mixture on each slice. 

 

My life hasn't taken any drastic turns and nothing all that exciting to report.  Since I haven't posted in so long, I wonder if anyone will even see this?
Christmas was wonderful... I don't usually enjoy Christmas, but I really did this year.  My mom visited and Billy spent it with us.  He wasn't blue anymore. 
It snowed... and snowed... and snowed.  There's still piles of it in the shade.  Snow rarely sticks around for more than a few days in Denver.
In January, Billy I went to Aspen Gay Ski Week... it was a blast. 

I've only gotten on the mountain snowboarding 9 days thus far this winter.  I attribute this mostly to the fact that I drive a roller skate (Corolla) instead of a truck.  I miss my truck.  I also need to be wealthier so I don't have to work.  Going up on the weekends is a drag.  I think I'll top out at 15 days this season, unless it ends early (it'll be dangerously close to 70 degrees in Denver next week).
Oh, I got a new computer.  I love it.  Happy Birthday to me.  Thanks Mom, Dad and Sis! 
(Apparently, my birthday is also MULTIPLE PERSONALITY DAY.  Hmmmmm?)
This "website thingy" might be going away soon.  I don't really have the time nor the desire to attend to it much anymore.  I figure I'll hold on to it until the gardening season starts again... perhaps I'll be more inspired to share then.  In any case, that's fair notice. 
I hope everyone is well and that the year of the pig brings wonderful things.
Cheers!

Devour Summer Salad

From June's Gourmet Magazine:
Cucumber, Tomato, and Pineapple Salad with Asian Dressing:

I doubled the recipe, and used triple the amount of cucumbers on my second go around.  This made it a more viable side dish, rather than a garnish.  Easily the best summer salad I've had.

I used some shortcuts that didn't detract from the quality of the salad: pre-cut fresh pineapple, and the garlic came from a jar. 

Mint from the garden, my cilantro isn't big enough yet to harvest this much.  It's only $1.50\bunch at the organic market... not a big deal.

2 large garlic cloves
1/4 - 1/2 tsp salt
Juice from 2 - 3 limes
2 T.sugar
2 tablespoons vegetable oil
2 - 3 fresh serrano peppers, minced, including seeds
1/4 to 1/2 teaspoon Asian fish sauce  (This stuff stinks, but really makes the flavor of the dressing)
2 cucumbers, halved lengthwise, then thinly sliced crosswise
1 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (4 cups)
1cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
5 medium tomatoes (2 lbs total), cut into 1/2-inch-thick wedges

Mince garlic, then mash to a paste with salt using side of a large heavy knife.

Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

Devour.

Duo Restaurant Denver

Yum yum yum!  Tonight I had the opportunity to share a wonderful meal with my friend (and, yes, xbf) Kraig.  We went to a relatively new place in town that I've been hoping to get to for some time: Duo.  My expectations were really high, as I've heard nothing but good stuff about this place.
We arrived around 7pm and were greeted promptly and brought to a table.  The decor of the space is simple, with exposed brick on the back wall and lots of old windows hung about as decorations.  In fact, the main dining room was separated from the bar by a "wall" of suspended country-farmhouse-style panes with glass in them.  This really made the room feel like a single, wide open space, but there was a definite boundary between the bar and dining areas.
The staff was dressed casually in browns, maroons, and other Northwestern Forest hues.  The tables were dressed with seemingly unique and brightly colored napkins that played into the color scheme of the staff's attire.  Nice touch.
The kitchen was an open kitchen and very quiet.  Only the cooking noises were coming out.  There were no seats poised to peer into the kitchen, which I am always intrigued to see in such new spaces.  No harm, no foul there.  The largest table was set up like a community table in a local coffee shop, with one end crowded with ladies and some with babies... all on what seemed to be "girls night out."  The other end of the table was awaiting more guests... I can't believe that this place doesn't have an hour long waiting list to have a seat on a Thursday night.  Maybe because it's summer in Denver?  I don't know.  Duo lacks a patio and that can hurt, especially, I think, in this city.
So, we were promptly seated and given some time to look at the very simple menus.  Not a lot of distraction, but I was having a tough time deciding.  The menu left very little guessing, as everything was exactly as I expected it to be when it arrived.
Wine offerings by the glass offered many of my faves as well as stuff that I would have tried if I were closer to home and had the time.  This just means I'll have to go back.  With dinner, Kraig had a glass of O'Reilly Pinot Noir, (gosh, I hope that's the right link) and I had one of my old faves: Napa Honig Sauvignon Blanc.   If you ever get a chance to try the Rutherord Honig Sauvignon Blanc, do it.  It's not that common and it's well worth a few extra bucks.
Kraig and I started with a White Asparagus and Roasted Beet salad as an appetizer.  The dressing was tangy and there were wonderful strands of lemon zest tossed about on the plate.  This was tonight's special, so it's not on the menu.  I think it definitely should be, as I haven't seen anything like it on any other local menus and I think it might set the place apart from others.  But wait, there's more!
Kraig ordered the Halibut and I ordered the Pork Chop.  I know, I know... always the pork chop, but I love pork chops! 
The Halibut was braised in a "summer sauce" with tomatoes, potatoes, and basil.  Very tasty.  Perfect texture and a perfect portion.
The Pork Chop was served medium with great buttermilk potatoes, Swiss chard greens atop, and a truly wonderful apricot and mustard sauce... almost like a jam.  Not a huge portion, but tasty as can be.
Sarah was our server, and she was able to completely, confidently and accurately answer any and all questions I had for her (and trust me, I bet she felt like I was grilling her pretty good).   As a former server myself, I can really appreciate her style.  She was around when we needed her, but she definitely gave us our space to enjoy the evening.
Desert was two scoops of hand churned vanilla bean ice cream.  With my last sips of the Honig Sauv Blanc, I was in heaven.
On the way out, I managed to speak with Stephanie, one of the owners.  She told me that they had been open for 7 months and that it was going well.   I was curious about the name.  The restaurant is a joint venture between her and her husband.  I think it's appropriate.   Both Sarah and Stephanie were very kind, and the dinner exceeded my already high expectations.   
If you're in Denver, you must head over to Duo to enjoy a truly great meal.

Duo Restaurant
2413 W 32nd Avenue
Denver, CO

303-477-4141

-devour

Life Begins

In the garden, I try not to use chemicals and sprays very much.  Sometimes it's unavoidable if I want to keep the garden alive, but for the most part I think I do a good job. 
One of the defenses I have against aphids and flies that wreak havoc on the leaves is the Praying Mantis.
Egg sacs are sold at your local nursery (or online) right alongside the lady bugs, which also help patrol the garden for unwelcome guests.  I think the Praying Mantis is waaaaay cooler, though.
So, my one of the egg sacks exploded this morning... there was no noise, but I caught the movement out of the corner of my eye while having my morning coffee.  Check it out...

The garden  is doing very well this year.  I spent a lot of time mending the soil and adding new plants.  I've even got a couple new ones to fill in the empty spots this morning... it's beautiful right now in Denver, so I'm going outside.

ENJOY!

Let there be juice

I broke out the old juicer today, I haven't used it in years.  I made my old favorite, and man was it gooooooood. 

4 Medium Carrots, washed.
4 small Granny Smith Apples, washed and quartered.
1 Medium Ginger Root (3-4 "nubs"), in thick slices

Turn on the machine and start pushing the stuff in.  You'll get a slightly spicy glass of wonderful nutrition.  Shake with ice if you like it chilled.
Devour.

The juicer is great when making Margaritas as well.  Use Granny Smith Apples, a lime, and just one quarter of an orange, serve over ice in a salted glass with Tequila and a smidge of Grand Mariner. 

Love Soup

This is a recipe for a therapeutic soup inspired by my good friend and my acupuncturist, Joy. 
I like to prepare this when someone I hold in high regard has come down with a cold or flu.
I use only the best all-natural, humanely raised, organic ingredients for this soup. 
Much of the medicinal value comes from this alone.
This is a labor-intensive preparation, but it's a labor of love.  Allow yourself two and a half hours.

Get-Well Lemon & Chicken with Love Soup:

Parts of 1 - 2 Chickens, or the equivalent in breast meat alone, if only white meat is a requirement. 
1 package Celery, chopped.
1 package Carrots, skinned and chopped
1 can or 4 tomatoes, skinned and diced.
1 bundle green onions, chopped from top to bulb.
1 bunch fresh parsley, finely chopped
1 bunch fresh dill, de-stemmed and finely chopped.
3 Serrano peppers, chopped.
2 - 3 HEADS of garlic, chopped
2 - 3 ginger roots (about 4 "nubs" each) washed and thinly sliced.
Zest from two large lemons.
Juice from one of the lemons.
5 cups water.
2 teaspoons kosher salt.
1 Teaspoon freshly ground black pepper.

In a very large stockpot, bring water and salt to a boil as you add the ingredients in no particular order.
I usually start with the garlic, onions, and herbs since they provide the most pleasant aromas and it makes being in the kitchen that much more pleasant.
Once the Chicken has been in the boiling water for a half hour, pull it out and set it aside to cool for 15 minutes, reduce heat to simmer.
When the chicken is cool, pull off all the chicken you want to put back in the soup.  Add the large bones and skin back in, too; they add flavor.
Simmer another half hour, adding water as needed.
Remove the bones and skin.
When serving, you may want to add some cooked pasta or rice to the bowl.  If you choose to freeze, pasta and rice are not a good idea, but this soup freezes very well.
Right before serving remove all slices of ginger and garnish with a slice of lemon.
Devour.

Makes enough for a few days of eating, and then some for yourself when you get sick from hanging out with your loved one.

Leftovers are almost gone

So I made a couple more of dem burrrrrritos and my leftovers are now nearly gone.  That didn't turn out to be as exciting as I thought it would be.  Sorry for the tease...  I thought I'd be dealing with leftovers for a week.
All I have left is the turkey carcass for a soup I'll be making this week, and some of the cranberry relish.  To me, the turkey was great, but the cranberry relish was the highlight.  I nearly followed this recipe which I found in, you guessed it, CHOW magazine. 
You get my version (a double batch with small changes) so I'm not stepping on any toes (toes):

Cranberry Relish

• 2 12oz bags Fresh Cranberries
• ~2 1/2 cups granulated sugar
• ~3/4 - 1 teaspoon ground ginger
• ~3/4 - 1 teaspoon ground cloves
• 1 1/2 cups pomegranate juice
• 3/4 cup yellow raisins
• 2 apples, peeled and cored, small chunks
• 3/4 teaspoon lemon zest
• juice from one lemon wedge
• 1 teaspoon cornstarch (optional)
• 1 1/2 ounces high quality bourbon

In a large saucepan over medium heat, bring the pomegranate juice and 1 1/2 cups water to a boil.
Add cranberries, ginger, cloves, and sugar. 
Return to a boil, stirring until all sugar is dissolved. 
Reduce heat and simmer for 20 minutes, stirring occasionally.  Add a little water if it seems to get too thick. 
Stir in remaining ingredients, minus the cornstarch, and simmer for 10 minutes.
Sift cornstarch into the saucepan slowly, stirring the whole time to avoid chunks.  Simmer for 5 more minutes. 
Remove from heat and let cool. 
Devour the bourbon (It's after 5 o'clock somewhere, right?)

Refrigerate overnight to allow cranberries to set and flavors to mingle. 
Serve warm with curly lemon and orange rinds as a garnish.

Devour.

Do you think it might taste good as a pie filling?  I might make it again and try that out.

Devour's adventures in Leftoverland

This morning, as my adventures through LEFTOVERLAND begin, I stumbled on to something that I really had to share because it was really damn good.  I may go have another.

Devour gives thanks to breakfast:
Shred about 4oz of leftover turkey meat into a greased/buttered/Pam-ed frying pan with 2 - 3 eggs and scramble.
Heat a burrito shell and then spread shredded cheddar or Mexican blend cheese on it.
Scoop eggs and turkey onto the burrito shell. 
Spread 1 -2 teaspoons of cranberry sauce/relish evenly over mixture and roll your burrito.

Devour. Repeat.

(I guess I really like breakfast burritos)

My posts for last night's recipes are still a work in progress.  They're definitely coming. 
I request that all three of my readers post comments with their take on Thanksgiving leftovers.  I'm planning on keeping you up to date until mine are all gone. 

More Chow

I can't seem to say enough about Chow magazine.It consumes me like an addiction.  It almost overshadows my relationship with chocolate.
I picked up the last issue just a short time ago and I've grown very attached to it::

Frequently it pops into my mind at inopportune times and I wonder where it is. 

I reach into my briefcase on the way to work just to make sure I remembered it. 

I re-read the articles constantly. 

I'll pay homage to it by following a couple recipes this holiday exactly.  I never do that.  I will practice restraint, give up control, and trust the Chow.  (I'm heading to the home of a couple friends of mine this holiday and bringing both a Turkey and Cranberry Relish ala Chow.  That post should follow the holiday.  You can find the recipes in the current issue, but not on line.)

One of the great things about Chow magazine is the website.  For those of you who might become addicted to Chow as I have, there is a "between issues" feature that keeps me satiated.  It's in sort of a blog format and it says just enough to make me feel like my magazine loves me and is paying attention to me more often than just when it graces my mailbox.

Chow's writing recognizes how cooking and eating is really done... with total disregard for how anyone may have once said it SHOULD be done.  All pretense is eliminated, and I feel at home in its pages.

Chow is on to something... if you don't know it yet, you're not paying attention.