I know this photo is completely unrelated to the recipe, but we ate all the brownies before I thought to take a picture... so I thought I'd share this cutie with you instead.

Guest recipe post today!  And really from a guest. That is, a guest visiting up here at the ranch just last week.  Karen brought a plate of these brownies with her and kindly shared them with us.  Sorry, no picture, as we consumed them all quite rapidly.  But I requested the recipe so we (OK, I!) could make more.  Here’s Karen’s recipe. These are good.  I hope you try and enjoy.  I know I will.

Karen’s White Brownies

1 cup plus 2 tablespoons all purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 Cup butter
3/4 Cup packed light brown sugar
1/2 tsp vanilla extract
1 large egg
3 bars (6 oz) Nestle Toll House Premier White Baking Bars, chopped (Karen used white chocolate morsels, and I’d probably do the same – they were perfect)

Preheat oven to 350 degrees.  Grease 9-inch square baking pan.

Combine flour, baking powder and salt in small bowl.   Beat butter, sugar and vanilla in small bowl until creamy.  Beat in egg.  Gradually beat in flour mixture.  Stir in baking bars.  Press into prepared pan.

Bake for 18-22 minutes or until golden brown.  Cool in pan on wire rack.

Chocolate Truffles under the bouquet

Uh oh.  Did you forget today was Valentine’s Day?  Forget to get or do something special for your sweetheart? 

Better get baking.

Here are two recipes that can save the day.  Chocolates.  Real quick and simple. 

Say, did anyone notice the bouquet?  No, that’s not a new one from today; it’s an old picture from December (see the post entitled Bouquet for more on that story).  However, as for gifts this Valentine’s Day, stay tuned for the next post…

In the meanwhile, happy Valentine’s Day to you all, and I hope you’ll try and enjoy these recipes.

Dark Chocolate Truffles

In a double boiler, combine:

            2 cups semi sweet or dark chocolate chips

            6 tablespoons butter

            1/3 cup heavy whipping cream

Cook over medium heat, stirring regularly, until all ingredients are melted together and smooth.

Remove from heat and stir in:

            1 teaspoon vanilla

Let cool until it begins to harden up.  This can take a few hours, even in the fridge.  But don’t let it harden completely…

Now you’ll want to form the “dough” into balls, each under an inch in diameter, by rolling in between your palms.  Drop each ball into a pan with about 2/3 cup unsweetened cocoa powder, roll the balls around until complete coated.

Fudge

Fudge

In a heavy pot over medium heat, combine:

            1 ½ cups sugar

            2/3 cup evaporated milk

            2 tablespoons butter

            ¼ teaspoon salt

Bring this mixture to a boil, stirring constantly, and keep at a full rolling boil for four minutes, continuing to stir constantly.

Then add:

            2 cups marshmallows (full sized marshmallows are difficult to measure so I press them down firmly in the measuring cup to make sure I have a good two cups)

Continue stirring over medium heat, and cook for another two minutes or until the marshmallows are mostly melted into the milk/sugar mixture.

Remove from heat and stir in:

            1 ½ cup chocolate chips

            1 teaspoon vanilla flavoring

Stir until smooth and completely combined, then pour into a small baking pan, 8” x 8” which has been lined with aluminum foil.  Smooth out and allow to cool completely, then cut into 1” squares.

Our experiments with baking Biscotti

Over the holidays, a friend sent a bag of home baked biscotti up this way.  For those who have never had, biscotti are a dry, twice baked Italian cookie best served with a cup of hot black coffee.

They did not last long. 

I remember baking these, many varieties, year ago, and distributing them for Christmas presents.  It’s been a while since I’d made any myself, but after the three of us enjoyed the little gift bag we received so much, I figured it was time I tried again. 

Here are a couple recipes that we tried this past week.  The cookie jar is empty once again; time to try some new ones, so I suppose that means these went over pretty well.  Best part about these, besides the wonderful dry crunch, is that they are very easy to make.  Experiment with what you can put in them, depending on what you have on hand – keep it simple with just toasted almonds, or get more fancy with orange zest, dried cranberries and pecans.

I hope you try and enjoy.

Biscotti with macadamia nuts and white chocolate chips

In a medium bowl, mix together until smooth and creamy:

            1 stick butter, softened

            1 cup white sugar

Stir in:

            3 eggs

            1 teaspoon vanilla flavoring

            1 teaspoon almond extract

Then combine and stir in the following:

            3 ¼ cups flour

            1 tablespoon baking powder

            ½ teaspoon salt

            1/8 teaspoon nutmeg

Finally, stir in the “mix ins,” in this case, I used:

            1 ¼ cups toasted macadamia nuts (to toast the nuts, put them in the hot oven single layer on a baking sheet for about 5 minutes or so)

            1 ¼ cups white chocolate chips

I used my hands to finishing the mixing to evenly distribute the “mix ins.”

Then divide the dough in two, and with each half, on a cookie baking sheet, with your hands, form a log about the length of the cookie sheet and almost half the width, and about ½ inch thick.  Bake these in an oven preheated to 375 degrees for about 20 minutes.  Take them out right before golden brown on top.  I found if I waited until browning, they would crumble and be too delicate at the next stage (though they still turned out tasting mighty fine).

On the cookie sheet with a sharp knife or the edge of a metal spatula, cut each baked log into the “cookies,” resulting in long wedge shapes each about 1 inch wide.  Spread them out on the cookie sheet and put them back in the oven, and bake for another 6-8 minutes, now until they are golden brown.  Remove from heat and cool on a wire rack.

Biscotti dough spread out in pan before the first baking

 Biscotti with toasted pecans and dark chocolate chips

In a medium bowl, mix together until smooth and creamy:

            1/3 cup vegetable oil

            ¾ cup white sugar

Stir in:

            2 eggs

            1 teaspoon vanilla flavoring

            1 teaspoon almond extract

Then combine and stir in the following:

            2 ¼ cups flour

            1 teaspoons baking powder

            ¼ teaspoon salt

            1/8 teaspoon nutmeg

Finally, stir in the “mix ins,” in this case, I used:

            1 cups toasted pecans nuts (to toast the nuts, put them in the hot oven single layer on a baking sheet for about 5 minutes or so)

            1 cup dark chocolate chips

I used my hands to finishing the mixing to evenly distribute the “mix ins.”

Then divide the dough in two, and with each half, on a cookie baking sheet, with your hands, form a log about the length of the cookie sheet and almost half the width, and about ½ inch thick.  Bake these in an oven preheated to 375 degrees for about 20 minutes.  Take them out right before golden brown on top.  I found if I waited until browning, they would crumble and be too delicate at the next stage (though they still turned out tasting mighty fine).

On the cookie sheet with a sharp knife or the edge of a metal spatula, cut each baked log into the “cookies,” resulting in long wedge shapes each about 1 inch wide.  Spread them out on the cookie sheet and put them back in the oven, and bake for another 6-8 minutes, now until they are golden brown.  Remove from heat and cool on a wire rack.

And a warm thank you to J. Ruth Kelly for sharing a bit of sunshine today!

Icicles on a spruce tree looking up Ute Creek

So we were dumped on this week.  Long anticipated and well welcomed here.  Elsewhere in the Rocky Mountains is receiving winter’s wrath today. Storms are scattered throughout the country from west to east.  It is expected, in lesser or greater amounts, every year.  We have little excuse to be taken by surprise.  It is winter.

Closed roads, power outages, and communications down.  These things happen randomly, every year, across the country, at the whim of the weather.  We know few who have never experienced a part of it, in one way or another.  We know better than to think it couldn’t be me, it wouldn’t be here.

That pantry better be stocked.  Sure, maybe you don’t need 300 pounds of flour, but a few extra canned goods don’t take up that much space. Even when we’re down to the bare minimum, we can usually come up with something good to eat.  Get creative.  Think warm and comforting.  Think SOUP.

Here are three recipes for simple to make soups that can be made with canned goods and/or a few remaining items in the fridge.  Don’t hesitate to think of replacements. When we don’t have everything a recipe calls for, look around, substitute, and chances are, you won’t go wrong.

Carrot soup

Carrot Soup

In a heavy large sauce pan or medium soup pan, heat:

            2 tablespoons butter

            ¼ cup olive oil

Add:

            1 onion, diced

            1 ½ pounds (less is fine if that’s all you have) carrots, diced

Cook over medium/high heat for about 8 minutes, stirring occasionally.

Then add:

            4 ½ cups vegetable or chicken broth

            ½ teaspoon ground ginger

            ½ teaspoon garlic powder

            a dash of nutmeg

Continue to cook over medium/high heat until the vegetables soften, about 10 or 15 minutes.

Stir in:

            Fresh ground pepper

            1/3 cup sour cream

Puree the soup in batches in a blender (yes, even I pull out the power tools for this job when I have power – otherwise, use a ricer).  Salt to taste.

Oyster bisque

Oyster Bisque

In a medium soup pan, melt:

            2 tablespoons butter

Add, and sauté until soft:

            1 onion, diced

            1 stalk celery

Stir in:

            1 tablespoon flour

Then add:

            2 8-oz cans whole oysters, juice and all

            3 – 4 cups chicken broth

            1 teaspoon parsley

            ½ teaspoon thyme

Cover and simmer for 10 minutes, stirring occasionally.

Then add:

            2 cups heavy cream (or a can of evaporated milk)

            Fresh ground pepper

            A dash nutmeg

Heat back to a simmer, remove from heat, and puree soup in batches in blender or ricer.

Salt to taste.

Tomato basil soup

Tomato Basil Soup

In a medium soup pan, cook, stirring occasionally, until soft:

            ¼ cup olive oil

            1 onion, diced

            3-4 cloves garlic, chopped

Then add:

            2 cans diced tomatoes

            ½ cup white wine

            3 cups chicken broth

            ¼ cup fresh basil leaves, or 2 tablespoons dried, or a few dollops of pesto

            A pinch of cayenne pepper

            Fresh ground pepper

Bring to a simmer, stirring occasionally, and cook uncovered for 10 – 15 minutes.

Then add:

            2 cups ripped up sliced bread, or any stale leftover bread

Cook for another 5 minutes, then let sit for abut 15 minutes.

Stir in:

            ¼ cup grated parmesan cheese

Salt to taste.

Bleu cheese crisps

Funny the things we take the time to do as we prepare for an upcoming move.  Like flip through my recipe files, folders filled with newspaper clippings, torn magazine pages, and hand written notes.  Surely I don’t want to move all these random pages…

These recipes have amassed from those I have collected over the years, some that have simply caught my fancy, and well as many others have contributed. Shared recipes are like recollections of times together; each one may have a story attached, or bring back a memory of a certain time and place.  I suppose that’s why I enjoy sharing them with you.

So, today I’d like to share a few recipes found in my “appetizers” folder.  All are tried and true.   Simple and tasty treats to enjoy before a meal, or for a special occasion or party.  Some I have discovered myself; others have been shared by others, passed on at my request. I hope you will try and enjoy.

Bleu Cheese Crisps

With a fork, combine well in a large bowl:

            ¼ cup butter softened

            1 tablespoon onion grated

            ¾ cup bleu cheese crumbled

            ½ cup cheddar cheese grated

            ¾ cup flour

With your hands, roll the dough into 1 inch balls.  Place on an ungreased cookie sheet.  Flatten each slightly and mark with the back of a fork. Bake for about 10 minutes in a hot (45 degrees) oven.

Smoked Salmon Ball

With a fork, combine well in a medium ball:

          One package cream cheese

          1 can salmon, drained with bones and skin removed

          1 bunch green onions, minced

          2 tablespoons lemon juice

          1 teaspoon liquid smoke

          Dash red pepper sauce

Chill this mixture until firm in a small bowl lined with plastic wrap.  When firm, shape into a ball, remove plastic wrap, and roll in:

            Chopped walnuts and/or parsley

Serve with crackers or chips.

Stephanie’s Bean Dip

In a medium bowl, mash together with a fork or wooden spoon:

            2 cans cooked black beans

            3-4 cloves minced garlic

            1 minced jalapeño pepper

            1 can diced green chilies

            1 tablespoon olive oil

            1 teaspoon Worchester sauce

            1 teaspoon lemon juice

            Salt to taste

Jane’s Cheese Krispies

In a large bowl, combine together well with a fork:

            2 cups flour

            ¼ teaspoon cayenne pepper

            2 sticks margarine or butter, softened (I use one of each)

            2 cups sharp cheddar cheese shredded

            2 cups Rice Krispies cereal

With your hands, roll dough into 1  inch balls and flatten with a fork.  Bake at 350 degrees for 15 – 20 minutes until lightly brown.

Karen’s Warm Mix Dip

In a large cast iron skillet, brown:

            1 package bulk sausage

Then mix in:

            1 package cream cheese

            1 can diced green chilies

            1 can diced tomatoes (drained)

Sprinkle the top with:

            ½ cup grated cheddar cheese

Bake until bubbly and browning on top.  Best served with Frito scoop chips.

Peanut brittle and Peppermint patties

Out here, cravings can only be satisfied by making it yourself.  Making do.  You learn to see you are lacking for nothing, but are rich in creativity.  Anything is possible.

Peppermint and chocolate are my weakness.  I finally found a recipe that brings them together and makes it work, smooth and creamy and very satisfying.  As for the peanut brittle, Bob’s not the chocoholic Forrest and I are, but this one grabs his fancy every time.  I hope you try and enjoy one or both.

Peppermint Patties

In a medium bowl, combine:

            1 pound confectioners sugar

            ¼ cup evaporated milk

            3 tablespoons melted butter

            2 – 3 teaspoons peppermint extract

            ½ teaspoon vanilla extract

If necessary, add an additional tablespoon evaporated milk to make sure all ingredients blend together, not moist and sticky, but really smooth and silky and somewhat dry but not crumbly.  Cover and let set for an hour.  Then with you hands, roll into 1” balls and set out on a cookie sheet for about an hour.  Then with the flat bottom of a juice glass, gently press each ball into a ¼ inch thick disc. Let set for another hour.  Meanwhile, slowly melt in a double boiler:

            2 cups semisweet chocolate chips (I find the Ghirardelli melt the best)

You can dip the peppermints in the chocolate, but what I find is less messy and a little less rich for a final product, is to just use a teaspoon and dribble on the melted chocolate over the tops of the peppermint discs.  Let cool for another hour, and you’re done!

Peanut Brittle

In a heavy saucepan, cook over medium heat:

            2 cups white sugar

            1 cup light corn syrup

            ½ teaspoon salt

Bring to a boil and cook this for about five minutes. Right at the very first signs of it turning just a slight tinge of golden color, stir in:

            4 cups peanuts (I’ve used both Spanish and dry roasted, and both kinds work well)

Continue to cook until mixture begins to turn a rich golden yellow (almost brown, but don’t go there…).  Remove from heat and stir in:

            2 tablespoons butter

            1 ½ teaspoons baking soda

            2 teaspoons vanilla

Stir until butter melts, then quickly pour and spread out onto a cookie sheet lined with wax paper. Careful, this stuff is HOT.  Let cool, then break up into bite size pieces.  Don’t hesitate to use a hammer.

On a side note here, I finally figured out what that “Search” tab is over there on the right hand column, and how it works.  (Slow learner?)  I wanted to make fresh flour tortillas the other night to go along with the Green Chili Stew Bob was making, but couldn’t remember my simple recipe.  So, I typed “tortillas” in that blue-grey box where it says “Search”, and voila! Found the recipe in a flash.  Handy little tool.  Thank you, Ron.

 Highcounty Hillbillies Ride!

Peppermint Bark and Chocolate Coconut Balls

Now for sharing Sunday recipes… where did time go this month??? It’s almost Christmas and all the holiday recipes I wanted to share will be obsolete before you know it.  So I’ll share two today.  Both for candy.  One of my favorite ways of getting in the festive spirit is stirring up all sorts of sweets and sharing them with visitors and neighbors, far and wide.  Not to mention my boys.  A plate full of assorted candies was a tradition and gift inspired by a remarkable elder woman I knew on another mountain in another day.  It was a gift which represented time.  Time.  One can ask for nothing more precious. However, we also learned to anticipate those treats, and our mouths would water when she’d drive up to our ranch, and step out with a perfect little plate every year around this time.

Here are two of the many I make during this month.  By the way, candies freeze well, so you can put small portions in ziplock bags, put them in the freezer, and pull out a sampling from each bag to share with your guests. I hope you try and enjoy.                                                                                

Chocolate Coconut Balls

In a medium bowl, stir together with a fork until well combined:

     1 14-oz bag flaked coconut

     1 14-oz can sweetened condensed milk

Let sit for about an hour.  Then with two small spoons, roughly shape and form into small balls about 1” diameter.  Let these sit for about an hour, then take each one up gently in your hands and roll it around in your palms to smooth out the shape.  Let sit about another hour.  Then in a double boiler (I just use a small pot to hold the chips, then a slightly larger pot filled with a couple inches with water that the smaller pot can easily fit into) on medium/low heat, melt:

     1 1/2 cups semisweet chocolate morsels.  I use Ghirardelli – they melt very well.

With a soup spoon, pour a dab on top of each of the coconut balls.  It will cover the top and drip down the sides.  You may want to use wax paper underneath to help in clean up.  Let these cool and dry out a bit over night before putting them in bags and into the freezer (or consuming them all right away..).

Peppermint Bark

In a double boiler over medium/low heat, melt:

     1 bag semisweet chocolate chips (again, I’ve had the best luck with Ghirardelli)

When completely smooth and melted, use a spatula and spread this out thin, about 1/8 inch, on a cookie sheet lined with wax or freezer paper.  Allow this to cool – almost completely, but not hard.  Then, in a double boiler, melt:

     1 bag white chocolate chips

When these are melted smooth and creamy, use a spatula and spread this out thin over the chocolate layer.  If your chocolate is still warm, the two will swirl and blend together a little bit.  If the chocolate is too cool and hard, I find the two layers may not hold together when broken apart.  Then on top of the warm, smooth white chocolate, sprinkle:

     4 candy canes, broken into small pieces (I put candy canes in a ziplock and tap with a rolling pin)

Press the candy cane bits gently into the white chocolate so they stick in there.  Let this all cool until hard (about an hour or so) then break off into smaller assorted size pieces with your hands or the tip of a sharp knife.

Lots and lots of doughnut holes

A good snowy day treat.  Here, if you have a craving, better look around the pantry and see if you just can’t make it yourself.  So, when Bob hinted at “doughnuts…” you know we couldn’t head over to the nearest Crispy Creme shop. We had to make our own.  A rather messy project, but when it’s snowing hard outside, finding an excuse to linger longer in the kitchen is OK with me.

Here’s the recipe I made.  A few suggestions.  I do not have a doughnut cutter, so used the upside down rim of a small juice glass instead, producing lots and lots of doughnut holes.  They were quite easy to work with, and the scraps, I fried up and we nibbled on them for a treat – though not as “pretty,” they tasted great.  Also, I used a candy thermometer to regulate the temperature of the oil.  It worked super.  When my oil got too hot, however, the outsides of the doughnuts cooked too rapidly, leaving the insides still rather raw.  Yet I imagine if I tried to cook the doughnuts when the temperature was still too low, they would have become tough and over done inside.

So, next time you’re stuck inside for a snowy (or rainy?) day, give these a go.  Your spouse and/or family will thank you for them.  I hope you try and enjoy!

Glazed Doughnuts

Ingredients:

-          2 packages (or 3 ½ tablespoons) active dry yeast

-          ¼ cup warm water

-          ½ cup sugar

-          1 teaspoon salt

-          2 eggs

-          1/3 cup shortening

-          5 cups all purpose flour

-          A pinch of nutmeg

-          A quart of vegetable oil for frying

In a medium bowl, sprinkle the yeast over the water.  Let sit for 5 minutes.  Then whisk in with a fork (or use a blender if you must) the sugar, salt, eggs, shortening, and nutmeg.  I might still not be perfectly smooth, but it will blend in as you go. Add the flour, a cup at a time. By the fifth cup, you’ll need to use your hands to mix this up.  Add just enough flour to have a smooth, elastic dough.  I ended up using about 5 ½ cups flour.  Kneed the dough for about 5 minutes, then return to the bowl, cover with plastic, and let sit until doubled in size (about an hour).

Turn the dough out on a lightly floured surface and roll it out to about ½ inch thickness.  Cut out your doughnuts with a real doughnut cutter, small biscuit cutter, or like I did with the glass.  Lightly cover these with plastic until they rise about doubled in size (about another ¾ of an hour).

In the meanwhile, you can make the glaze (see below).  Then, in a large, heavy sauce pan, get your oil good and hot, to about 325 degrees.  You’ll have to regulate your burner to keep the oil at a steady temp.  Carefully dip in your doughnuts – watchful not to splatter the hot oil – and turn them to cook both sides evenly.  A slotted spoon works great.  Remove the cooked doughnuts onto a wire rack with newspaper underneath to help with clean up.  While still warm, dip into the glaze, swirl around, and lift back onto the wire rack to cool and dry.

For the glaze:

In a small sauce pan, combine:

-          1/3 cup butter

-          2 cups confectioners’ sugar

-          1 teaspoon vanilla

-          A couple drops maple flavoring if you have it (I did, and it was great)

-          A few tablespoons hot water

Stir until butter is melted, sugar is combined, and add just enough water to make it smooth and like a creamy soup, but not too watery.

A plate of fresh tortillas

I hadn’t made tortillas in a while. In fact, I guess it’s been years. I knew they were easy to make, but I remember a mess, a big mess, and figured they were cheap enough to buy – I could avoid all the hassle.  But when you have 300 pounds of flour in the pantry… you can NOT buy tortillas.  You have to make them.  And truth is, I’m glad I did.  They were much easier than I remember, much less mess and waste.  Maybe I’m just neater now… but if you look around my home, you won’t believe that.  Anyway, as with most everything we make from scratch, the homemade was so much better than any store bought, it was worth the effort.  Gladly, the effort was minimal, so these will be a staple again in our house.  And another good use for some of that flour.

I hope you try and enjoy!

Flour Tortillas

In a large bowl, mix together with a fork, pastry cutter, or your fingers:

            3 cups flour

            2 teaspoons baking powder

            1 teaspoon salt

            5 tablespoons shortening or lard (I use shortening)

When the shortening is well mixed with the dry ingredients so that the flour more resembles corn meal in texture, slowly add:

            1 cup warm water

Knead the dough for a few minutes.  It should be soft and pliable, not sticky.  Use less water if it’s getting sticky; more if it’s still too dry to knead.

Pull apart or cut the dough into 12 equal parts. Roll each into a little ball. Let them sit out for about 15 minutes.  Preheat your griddle or heavy fry pan.  I have a large cast iron griddle that takes up two burners on my gas stove, and allows me to cook two tortillas at a time.  Since you’re only making a dozen here, it doesn’t take too longer no matter how you do it.  Keep your heat at medium.  Too much heat will burn them; not enough will dry them out.

Roll out the dough balls into an approximate circle, as thin as possible. Use a rolling pin, and turn the tortillas over, rolling both sides flat and thin.  Use a little flour to prevent sticking, but no more than is necessary.  Lift and put onto the dry skillet, one at a time, single layer. Cook on each side for about 2 minutes – air bubbles with form evenly in the cooked dough, and they will have golden brown spots when cooked perfectly.

Stack them in a pile to keep them warm, or reheat them back on the cast iron skillet if need be before serving.

Rolling out the dough

Cooking tortillas on the griddle

Angry Baby Salmon Cakes. Served with a simple salad and a chunk of fresh bread, you'll be wanting for nothing with this easy dinner.

You’re wondering about the name, I bet.  I was too.  Here’s the story. Although he didn’t come up with the recipe, Forrest did coin the name. He made these salmon cakes for dinner back a while ago, the one night a month he cooks for us on his turn for “Family Night,” and used some really strong onions, you know, the killer kind that makes your eyes tear from the other side of the room.  And he made them small, cute little “cakes” the size of hushpuppies.  And so the name… Angry, for the onions.  Baby, for the size.

Well, we haven’t had a killer onion around in a while, which is OK with me, and I tend to make these full size like a burger.  But the name, it stuck. Kind of catchy, I suppose. So here goes the recipe with the funny name.

I hope you try and enjoy.

Angry Baby Salmon Cakes

In a large bowl, combine:

            ½ package saltine crackers, crushed with your hands into crumbs

            ¼ cup bisquick or pancake mix

            2 6-oz cans salmon, drained, skin and bones removed

            1/3 cup mayo

            ¼ cup ranch dressing

            ½ cup water

            1 cup grated or shredded mozzarella cheese

            2 tablespoons lemon juice

            ½ cup chopped fresh onions, or ¼ cup chives

Stir this all together until well combined.  Cover and let sit for 15 minutes.  The moisture will be absorbed and everything will stick together better.  Then form your cakes by using two soup spoons, or your hands – but that is really a mess – and fry one side at a time in plenty of oil in a big cast iron skillet over medium heat.      

Oh, and as for the accoutrements…

We don’t usually have lemons around.  Luxury items in these parts, but these were remains from a visit from my folks, and tell you what, they were very nice squeezed over the salmon cakes.

And the cocktail sauce is so simple.  We make it quite regularly just by stirring together about ¾ parts ketchup with ¼ part horseradish.

Tiny treasures: one of the many wild strawberries found on the hillside below ditch camp earlier this summer.

The hillside below Ditch Camp is a strawberry field. Early in August, with every slow step up the pasture, a bright red treasure peaks out from under the lush leaves and blades of high mountain grass.  For no more than a week, this bountiful harvest blossoms, providing food and forage for the deer, the squirrel, the marmot, the chipmunk, and innumerable birds that call that hillside home.

And with the first frost, perhaps no more than a week later, the fleeting and precious bounty has passed, and the only red we find is the frost tinged leaves of the strawberry plant, the first to turn color in fall.

Now, of course, the whole hillside is brown.  Frosts have been heavy and the sunlight is lower, weaker, softer and fading each day.

Sure, I’d love to brag about my home grown varieties.  But I can not.  For several years, I tried to plant cultivated starts.  June Bearing.  Every bearing.  All kinds of varieties from all kinds of nurseries.  Nope.  Although these wild ones manage fine, some years producing their minute “bumper crops” as they did this year, other years no more than a creeper leaf and flower all summer long… the ones in my garden, well, here at an elevation of nearly 10,000 feet and a growing season averaging four frost free weeks on a good year… Nope. Not yet at least.

A big bright bowlfull of berries, of the supermarket sort.

Last night we savored a treat of strawberries and cream.  Obviously, not home grown. And not the wild kind – those tiny treasures bursting with flavor that we find running wild in summer throughout the mountains – but a milder, mellower, and of course, much larger variety.  The supermarket kind, grown some place I can only imagine is of minimal elevation and maximum growing season, a place with plenty of water and not too much snow.  Probably none. A place far away, so it seems…

But, oh!  An ode to that simple, sensuous, spectacular strawberry! Even if it is bought from a store. So lovely alone, unadorned and wanting for nothing. But paired with a bit of cream?  I can think of no dessert finer.  The effortless perfection of sweetness, taste and texture. The ideal way to end a meal.

And so I share with you now my three favorite ways to savor Strawberries and Cream. I hope you try and enjoy.

1. Whipped Cream.  Using one cup of heavy whipping cream mixed with a half cup confectioners powdered sugar.  I whip the cream in a medium sized bowl with a large wire whisk.  Take turns whipping by passing the bowl around the table as your arm gets tired.  I suppose you could use a blender or some electronic device to do the heavy work, but that spoils the fun. When cream is whipped, dip in whole strawberries, one at a time.  Extra whipped cream can be consumed with a spoon.
2. Heavy Cream.  Similar to above, but even more simple, and honestly, I suppose this is my favorite.  We call it “strawberry soup” in our household, and this is as good as it gets for a finale to a good meal.  I cut each strawberry into a bite size morsel, about ½ inch diameter.  Place in a medium bowl.  Stir in ½ cup confectioners powdered sugar to coat each piece of strawberry, then pour over the top 1 cup heavy whipping cream.  Scoop individual servings into small bowls with a ladle.  Eat with a soup spoon. 
3. Sour Cream.  This one is fun finger food.  Messy and a bit decadent, but worth cleaning up from when you are done.  In one bowl, you have sour cream.  In another, brown sugar.  Take a whole strawberry. Dip it in the sour cream. Really slather it on.  Then roll it around in the brown sugar.  Then nibble…

French onion soup for dinner

I’ve been considering sharing recipes for camp cooking. You know, good ol’ ditch diggers fare. But I don’t know many who do or even want to cook over the open fire as we do in camp.  And I don’t know anyone who needs a recipe for Hamburger Helper… Yes, it’s true.  When we’re up at camp, even the most simple of foods taste wonderful.  And after a day of digging, the easier the better.

But weekends and days back home, we enjoy baking on the old wood stove (We?  OK, me.) and serving up a little more fancy fare, as occasion, energy and ingredients allow.  We don’t have a great deal of opportunities for town trips this time of year either (though you know by now how good I am at putting those things off), so available ingredients are often slim picking.

Can’t tell you how grateful we are for generous neighbors, who may share their “leftovers” as they clean up their summer home-away-from-home and reluctantly head off the mountain and back to the heat of their main home.  Last night, its past 8 pm, the day was too nice to work inside, the dishes left undone, and dinner in desperate need of cooking for us three tired and hungry mountain folks.  Lo and behold, our neighbors stop by and present us with the gift of a whole cooked turkey… still warm.  Talk about counting your blessings…

Otherwise, we’d be doing the pantry scraping, creative cooking. Which really isn’t too bad.  As long as there is some fresh bread around, and for some reason, I usually do manage to keep up on my baking.  Strange sense of priorities, I suppose.

French Onion Soup is a good example of that pantry scraping cooking style.  Chances are pretty good we can scrounge up all the necessary ingredients in the pantry or on the counter to put this one together.  It’s a rich, satisfying meal with minimal fuss and even fewer ingredients.  Simplicity at it’s finest. 

Well, if anyone is interested in how to cook simple meals over the open fire, tips on how to avoid smoke in the eyes and soot on your clothes, please let me know.  In the meanwhile, I’ll share this recipe with you.

French Onion Soup

In a medium size heavy pot (I use a dutch oven without legs) over moderate heat, melt:

            2 tablespoons butter

Slice in half and then in long even thin curls, and sauté in that butter until tender and golden brown:

            2 large onions

Stir in:

            2 tablespoons flour

Then slowly add, stirring constantly:

            5 cups beef broth; or 5 cups water and bullion cubes or beef base.

            ½ cup white wine or dry vermouth

            1 teaspoon sugar

            ½ teaspoon thyme

            A small pinch nutmeg

            A dash of white pepper

            Fresh ground black pepper to taste

Let the soup simmer for 20-30 minutes, covered over medium-low heat.

Meanwhile… toast and smear with butter:

            6 small slices of day old French bread. 

Actually, any kind of bread will do.  I’ve used old hamburger buns when that’s been all we have in the house, and it still tasted great.

In a separate bowl, grate:

            2 cups swiss cheese

Now, assemble the soup.  I start by stirring in ½ cup cheese, then layering on three pieces of buttered toast, then ½ cup cheese, then the final three pieces of buttered toast, topped with the final cup of cheese.

Put this in a medium hot oven without a cover for 15 minutes.  The toast will be crispy, the cheese hot and bubbly, and everything soaked together really well.

Hope you try and enjoy!

comfort food at its finest: nanner puddin

As you can imagine, we need to consume a great deal of calories at Ditch Camp. But with the three of us digging, sawing or caring for the horses, little energy remains for fancy camp cooking.  And truth is, when you’re that tired and hungry, most anything tastes good.  We’re not picky.  Food is fine.  Fancy fare would not be appreciated as much as just plain hearty, filling, calories.

However, when we return home on the weekends, we indulge.  Not because we have felt wanting for anything, or have cravings that need to be satisfied, but because I simply like cooking and baking, and enjoy doing this for my boys.  So, yesterday we got bread started, baked dinner rolls, and have cinnamon rolls rising as I write.  Today we’ll find time to make cookies after the cabins are cleaned.  And last weekend, oh, last weekend was a good one… Banana Pudding.  We call it Nanner Puddin. 

Now, for those of you who have never had the pleasure of tasting this indulgence, you’re in for a treat.  This is comfort food at its finest. Save room at dinner; you’ll need plenty for a big helping of this dessert. Or, just skip the main meal and have at it.

You can make this into a pie by starting with a crust.  I like a cookie crumb crust made with Nilla Wafers.  However, I prefer no crust – nothing to get soggy should any last long enough to be consumed as leftovers for breakfast the following morning. 

I must have had a deprived childhood – I’d never had this or even heard of it growing up.  I don’t believe it is common fare back east.  But I’ve since learned, and love it.  Hope you try and enjoy.

Banana Pudding

Start with making the vanilla pudding earlier in the day.  In a heavy, medium sauce pan, whisk together:

                2/3 cup sugar

                ¼ cup cornstarch

                ¼ teaspoon salt

Slowly whisk in:

                2 ½ cups whole or evaporated milk

Then vigorously whisk in until smooth:

                5 egg yolks

Continue constantly whisking this mixture over medium heat until it thickens, bubbles and comes to a boil.  Remove from heat and whisk in:

                3 tablespoons butter

                1 ½ teaspoons vanilla

Cover this mixture with plastic wrap, smoothed over the pudding, directly on it.  This prevents a film from forming on the pudding.  Set this in the fridge to cool for several hours.  Then you’re ready to assemble the pudding.  To do this, start by spreading half the vanilla pudding evenly on the bottom of a medium serving bowl.  In a separate bowl, combine:

                2-3 sliced bananas

                1 tablespoon sugar

                1 teaspoon lemon juice

Toss this gently, then spread on top of the first layer of pudding in the serving bowl.  Next, cover the bananas with a second layer of the vanilla pudding.  Top it all off with sweetened whipped cream.  Whisk in a small bowl:

                1 cup heavy whipping cream

                1/3 cup powdered confectioners sugar

                ¼ teaspoon vanilla extract

Spread the whipped cream on top of the pudding, then decorate with Nilla Wafers.

A dutch baby hot out of the oven

What’s for breakfast on Saturday mornings here?  A Dutch Baby.  It’s our “pre-cabin cleaning” ritual, followed by leaving the dishes stacked in our sink to run out and go clean the guests cabins in preparation for new friends and families arriving for the new week. 

This dish is Forrest’s favorite breakfast and has become our Saturday morning tradition I suppose in an act of bribery:  I’ll give the crew a good, hearty breakfast in exchange for no whining while we spend the better part of the day cleaning.  It doesn’t always work… but really, cleaning cabins is not that bad…

Anyway, this breakfast dish is called either a Dutch Baby or a German Pancake, and it looks really fancy, but it’s actually really simple.  It puffs up beautifully straight from the oven, but falls quite quickly, so be prepared to serve it right away.

This recipe serves the three of us with a good hearty meal, or can serve several more if accompanied by fresh fruit or sausage or bacon. I hope you try and enjoy.

Dutch Baby

In a medium mixing bowl, whisk together well:

                4 eggs

Then add:

                1/3 cup all purpose flour

                1 tablespoon sugar

                ½  teaspoon salt

Whisk this together until very smooth, then slowly add:

                2 ½  cups cream or evaporated milk or regular milk, or a combination there of

Meanwhile, in a large cast iron skillet, melt:

                3 tablespoons butter

When melted, pour the batter into the buttered pan and bake in a hot oven (about 400 degrees) for about 25 minutes, or until the top is well puffed up and starting to get a nice golden brown.

To serve, sprinkle with lemon juice then confectioners sugar.

Dutch baby, all powdered up