GOT PEACHES?!?

These days, it seems like everyone is selling delicious organic peaches at the various local farmer’s markets. Being from Georgia the “Peach State’ I was wary when I heard that Colorado produced some of the best stone fruit in the country. Boy was I wrong. Since my first flavorful bite of a juicy Palisade peach I’ve been hooked. Not only have I written off my beloved home state fruit but I now anxiously await the arrival of our delicious local peach season every year. Check out my favorite peach stops at our local farmer’s markets:

Borden Farms, Edwards Farmer’s Market
Palisade Produce, Minturn Market

Clark Family Orchards, Eagle, Edwards and Vail Farmer’s Markets

Palisade Peach & Cherry Ricotta Muffins

Fruit-Ricotta Muffins

1 Cup Ricotta Cheese

4 Tablespoons Butter, Room Temperature

3/4 Cup Sugar

2 Each Large Eggs

1 Tablespoon Vanilla Extract

2 Tablespoons Lemon Zest

2 Cups All-Purpose Flour

1 1/2 Teaspoon Baking Powder

1/8 Teaspoon Baking Soda

1/2 Teaspoon Salt

• Preheat oven to 350 degrees
• In a large bowl or Kitchen Aid cream the ricotta, butter and sugar
• Slowly beat in each egg individually
• Incorporate  vanilla and lemon zest to the mixture
• In a seperate bowl mix together flour, baking powder, baking soda and salt
• Slowly mix flour mixture into the ricotta mixture
• Scoop into a small muffin pan and bake for 20-25 minutes ot until cake tester comes out clean

Palisade Tea Sandwich

1/4 Pound Smoked Cheddar, Thinly Sliced

Rye Bread, Thinly Sliced

1 Cup Peach Mostarda (See Recipe Below)

1/4 Cup Spicy Whole Grain Mustard

• On bottom slice spread peach mostarda on rye bread and layer with smoked cheddar
• On top slice spread with spicy mustard
• Remove crust and cut into small sandwiches

Peach, Herb & Goat Cheese Tea Sandwich

1/4 Pound Goat Cheese, Room Temperature

1 Tablespoon, Minced Dill

1 Tablespoon, Minced Parsley

1 Tablespoon, Minced Thyme

Salt & Pepper, To Taste

Rye Bread, Thinly Sliced

1 Cup Arugula

1 Cup Peach Mostarda (See Recipe Below)

• Fold in salt pepper, dill, parsley & thyme into the goat cheese
• Spread goat cheese mixture on a piece of rye bread
• Top goat cheese mixture with arugula
• Spread peach mostarda on another piece rye bread
• Place peach mostarda bread on top of the arugula
• Remove crust and cut into small sandwiches

Peach Mostarda
Mostarda is an Italian condiment typically made with figs and mustard syrup. I use this recipe to preserve and enjoy Colorado peaches all year long. Peach mostarda is perfect with gilled meats, sandwiches, artisan and smoked cheese. My favorite way to serve the mostarda is over grilled lamb chops with Colorado cherve. For more of my favorite peach recipes like peach-ricotta muffins or Palisade tea sandwiches, please visit http://www.hungryintherockies.com/.

8 Each Colorado Peaches
1 Inch Fresh Ginger, Peeled & Grated
2 Each Garlic Cloves, Grated
1 Tablespoon Whole Grain Mustard
½ Cup White Wine
½ Cup Champagne Vinegar
½ Cup Sugar
1 Teaspoon White Pepper

Salt To Taste

• Bring a large pot of water to a boil
• Make a small X on top of each peach, place peaches in the boiling water for one minute, then shock the peaches in a large bowl of ice water
• Remove the skins and then dice the peaches
• Put all the ingredients in a large skillet or sauté pan
• Bring to boil and lower to a simmer
• Stirring often so nothing carmelizes on the bottom
• Continue to cook until most of the liquid has evaporated

Farming That Takes Us Higher...

As another reminder of our ever diminishing local farm population, Grand County, once known as the lettuce capital of the United States is now home to only one commercial farm.  Morales Farms now stands alone but it continues to carry on that strong tradition today with tasty greens, herbs and vegetables. One of the secrets to their success is the fact that this is the highest altitude commercial farm in the country.  With the intense sun during the day and the cool temperatures at night, the produce is naturally vibrant and hardy.

The Morales Farms’ Booth is my first stop at the Vail and Edwards Farmer’s markets.  I love to see what is currently being harvested and it is always fun to chat it up with owner Carol Morales.  There is no one more passionate about the future of our nations food. Regardless of what I am making I always get a bag of Morales spinach and mixed greens. These leafy greens burst with flavor unlike the bland plastic boxes of lettuces you buy at the store. 

High Country Beet Salad

Morales Farms is now offering a variety of delicious beets.They are packed full of earthy flavors and antioxidants.  This salad is simple to make for lunch or dinner.  You can roast the beets ahead of time and eat them all week.  For some extra protein add some grilled chicken or lamb.Morales Farms can be found at the Edwards Market on Saturdays and the Vail Market on Sundays.  Haystack Mountain can be found at the Edwards Market on Saturdays.

Serves 4 people

1 Pound Golden & Red Morales Farms Beets

½ Pound Morales Farms Mixed Greens

4 oz Haystack Mountain Cherve

¼ Cup Sliced Morales Farms Green Onions

1/8 Cup Walnut Balsamic Vinaigrette (See Recipe Below)

½ Cup Spiced Candied Walnuts (See Recipe Below)

o   Preheat oven to 425°F.

o   Rinse beets. Wrap colors separately in foil and roast in middle of oven for about an hour or until tender. Cool to room temperature.

o   Peel beets and cut lengthwise into 1/4-inch-thick slices, keeping colors separate.

o   Toss mixed greens in a bowl with a few tablespoons of vinaigrette, salt and pepper

o   Fan out beets (alternate colors), top the beets with the mixed greens, top the salad with small pieces of cherve, sliced green onions, and spiced candied walnuts

Toasted Spiced Walnuts 

o        1 Cup Walnut Halves 

o        2 Tablespoon Sugar 

o        ¼ Teaspoon Salt 

o        ¼ Teaspoon Fresh 

o        Cracked Pepper 

o        ¼ Teaspoon Ground Cinnamon 

o        ¼ Teaspoon Smoked Paprika 

o        1 Egg White 

Preheat oven to 350 F and line a baking sheet with aluminum foil. In a bowl whisk the egg white until frothy then add sugar, salt, pepper, cinnamon & paprika. Whisk until well blended. Add the walnuts and stir until they are thoroughly coated. Spread walnuts out on a baking sheet.  Bake walnuts for 20-25 minutes or until golden. Stir the walnuts every seven to ten minutes. When the walnuts are done, remove from oven and transfer them to a plate to cool. 

CHEF'S NOTES: The walnuts will stay fresh for up to a week when stored in an airtight bag. Take the leftovers on a hike as a low carb, high protein snack.

Walnut Balsamic Vinaigrette 

o        1/2 Cup Balsamic Vinegar 

o        2 T Honey  

o        2 T Dijon Mustard 

o        1 ¼ Cup Walnut Oil

o         Salt & Pepper To Taste 

In a bowl whisk together balsamic vinegar, honey & dijon mustard together until well blended. Then slowly add the walnut oil while continuing to whisk. Add salt and pepper to taste. 

SUPPORT OUR FARMERS!!

Today we face serious food related issues like farm globalization, dangerous pesticides and vegetable contamination. So it has become more vital than ever to know about the food we serve our loved ones. Each weekend this small valley is blessed with four amazing markets, which gives us that opportunity. While visiting the farmer’s booth ask questions to find out where your food is coming from and how it’s produced. Think about how remarkable it is to actually talk to the people who grow the food you are about to eat.  Remember if we don’t support them, we could see the extinction of local farmers and how our future generations will lose out.

Sustainable Seafood In Colorado?

This is no fairytale!  Every year gorgeous stripers make there way from the ocean up the Colorado River to spawn. But, you won’t need a fishing pole and a ton of patients to enjoy this delicious fish.  Thanks to family owned striper farms in Alamosa you only need to run down to Cut in Edwards to get your hands on some. Talk to John the self-proclaimed “butcher boy” at Cut; he can help you locate all the extraordinary fish and meat Colorado offers, so you can create your own sustainable meals.

Whole Roasted Colorado Striped Bass

with Palisade Onions, Red Potatoes, Tomatoes & Grilled Zucchini

2 Whole Colorado Stripper (Cut)

1.5 Pounds Red Potatoes, Sliced ¼ inch think (Borden Farms)

2 Cups Walla-Walla Sweet Onions, Thinly Sliced  (Borden Farms)

2 Cups Cherry Tomatoes (Village Market)

4 Garlic Cloves, Thinly Sliced (Village Market)

10 Whole Fresh Chives (Morales Farms)

4 Fresh Tarragon Sprigs (Morales Farms)

6 Fresh Thyme Sprigs (Morales Farms)

1 Cup Green Onion, Sliced (Morales Farms)

1 Lemon, Sliced Wheels (Village Market)

2 Tablespoons Lemon Juice (Village Market)

½ Cup Dry White Wine (Drink!)

1 Tablespoon Red Pepper Flakes (Village Market)

4 Eight-Ball Zucchini Squash, Sliced ¼ rounds (Borden Farms)

Olive Oil

Salt

Pepper

o        Preheat oven to 350°F

o        Preheat grill to high heat

o        Toss red potatoes, tomatoes, sweet onions and green onions in three tablespoons of olive oil, salt, black pepper and red pepper flakes.  Place on a roasting pan and bake for 15 minutes. Remove from oven and set aside.

o        To prepare fish: Drizzle olive oil on the inside and out, sprinkle with salt and pepper.  Stuff fish with half the quantities each of the herbs, lemon slices and garlic.  Place the remaining herbs, lemon slices, garlic with the white wine and lemon juice on the bottom of large glass baking pan.  Place fish on top and bake in the oven for 15 minutes. 

o        Add the potato-mixture to the baking pan with the fish and continue to bake for another 20 minutes or until the fish is opaque in color.

o        While fish is cooking toss zucchini in olive oil, salt and pepper

o        Grill each side for 3-5 minutes

o        Family style service; fan out grilled zucchini on a large serving platter, top with the potato mixture then the fish. Drizzle remaining liquid over the fish and vegetables.  Serve and enjoy!

Cherry Clafoutis with Mascarpone Whipped Cream

The Clark Family Orchard booth is a must stop when roaming through our local farmer’s markets.  The Clark family was one of the first to start planting in Palisade, Colorado over one hundred years ago and it continues going strong as it enters into its sixth generation of family ownership. Their cherries and peaches are something I look forward to all year.  This booth not only has wonderfully delicious Colorado fruit but also offers up complimentary warmth and smiles. They are always friendly, informative and proud of their great orchard products.

As I saw the beautiful baskets of cherries displayed at the inaugural 2010 Vail Market I was instantly inspired to bake a Cherry Clafoutis (pronounced kla-foo-TEE), a traditional French custard dessert with a pancake like texture, it’s not only fun to say but it is simple to make.  Show off your culinary skills to friends and family without breaking a sweat.  The best part is, as the year progresses you can substitute the cherries with any seasonal fruit available at that time.  Peaches, sautéed pears or dates all make a delicious Clafoutis.

Cherry Clafoutis with Mascarpone Whipped Cream

Ingredients:

1 Cup Whole Milk

¼ Cup Sugar

1 Teaspoon Vanilla Extract

1 Teaspoon Almond Extract

Pinch of Salt

1 Lemon, Zested

3 Large Eggs

¾ Cups All Purpose Flour

2 Cups Pitted Clark Family Orchard Cherries

¼ Cup Confectioners Sugar

How To:

• Preheat oven to 375° F and butter a 9-inch pie dish
• Combine all ingredients except for cherries and confectioners sugar into a food processor. Mix for one minute or until batter is smooth
• Pour mixture into the buttered pie dish and evenly distribute the cherries throughout
• Bake until mixture is set in the middle and browned on the outside edges. Typically 45-50 minutes
• Cool for 10 minutes
• Evenly sprinkle confectioners sugar on top
• Serve with a dollop of Mascarpone Whipped Cream

Mascarpone Whipped Cream

½ Cup Heavy Cream

½ Cup Mascarpone Cheese

½ Cup Confectioners Sugar

½ Vanilla Bean, Split & Scraped

Place all items into a chilled mixing bowl and whip until stiff peaks appear

YABBA DABBA DO! THE FLINTSTONE!!

Buffalo Ribeye with Heart Attack Mashed Potatoes & Chipotle Bordelaise Sauce

The summer is finally here, it's hot outside and so are the grills.  I love grilling a huge piece of meat over a searing hot grill with a cold beer in my hand as my primal masculine instincts overwhelmingly kick in.  If I'm not careful I might let the moment take over and start grunting! At least until my wife comes out and shakes her head at my over exuberance.  With many things in life, when it comes to a ribeye, you get what you pay for.  This is no time to get the "on-sale" cut of meat.  When I want the best beef available in the valley, I always head to CUT in Edwards.  John the self proclaimed "Butcher Boy" can help you find the distinct cut of beef you are looking for.  Their buffalo is nothing short of meaty perfection. 

Grilled Buffalo Ribeye

4 Buffalo Ribeye, Bone-In

2 Tablespoons Dijon Mustard

2 Tablespoons Grain Mustard

2 Tablespoons Olive Oil

1 Tablespoon Rosemary, Chopped

1 Tablespoon Thyme

1 Tablespoon Chives, Chopped

Salt

Fresh Cracked Black Pepper

Season the ribeye with salt and pepper on both sides, cover and refrigerate for 24 hours.  Remove meat from the refrigerator about thirty minutes before you plan to grill.  Preheat grill.  Mix all ingredients (minus the ribeye) in a bowl.  Rub the marinade on all over the ribeye and grill for 4-5 minutes on each side or until you reach your desired temperature.  145 F is a perfect medium rare. Let the meat rest for at least 5 minutes before slicing.

Heart Attack Mashed Potatoes

This is a recipe from my childhood which has definitely become a family favorite at the Thanksgiving Day dinner table.  The potatoes are rich and creamy but, unfortunately they are only for special occasions.  If you have this dish on a regular basis you may really have a heart attack!

4 Russet Potatoes, peeled and quartered

1/3 Cup Sour Cream

4 oz Cream Cheese, room temperature

1/2 Cup Heavy Cream

8 oz Salted Butter, room temperature

Salt

White Pepper

Place potatoes in a large pot with cold salted water and bring to a boil.  Cook until potatoes are soft.  (CHEF'S NOTES:  Stab the potato with a sharp pairing knife and lift out of the water.  If the potato slides off the knife back into the water, your potatoes are ready.)  Strain the potatoes and place into a mixing bowl, add sour cream, cream cheese, heavy cream and butter.  Using a hand mixer (a Kitchen Aid with the whisk attachment is perfect for this) whip all the ingredients.  After you have a smooth consistency add salt and pepper to taste.

Chipotle Bordelaise Sauce

This is a great way to get rid of some red wine you might not want to drink for one reason or another. The sauce has sweet smoky flavors with a kick of spiciness.  This sauce is easy to make, you just make sure not to leave it alone. It's like the ocean, you never want to turn your back on it as the sauce can burn or scorch and all your work will be for not. If you give this sauce a little love and attention you will be a hit at the dinner table.

o        2 Tablespoon Olive Oil

o        ½ Cup Chopped Carrots

o        ½ Cup Chopped Onion

o        ½ Cup Chopped Celery

o        2 Tablespoon Diced Garlic

o        ½ Cup Diced Shallots

o        1 Chopped Chipotle Pepper

o        1 Cup Hearty Red Wine

o        ¼ Cup Balsamic Vinegar

o        10 Parsley Sprigs

o        2 Thyme Springs

o        1 Bay Leaf

o        4 Black Peppercorns

o        1 Cup Veal or Beef Stock

In a pot over medium heat add olive oil, carrots, onion and celery, saute until tender and translucent (about five minutes).  Next, add the garlic, shallot and chipotle pepper to the pot and stir continuously for one to two minutes - don’t let anything caramelize. Add the red wine, parsley, thyme, bay leaf and balsamic vinegar. Simmer over medium-low heat until most of the liquid is evaporated. Add veal stock and peppercorns and simmer for another 10-15 minutes or until reduced to about ½ cup. Strain the sauce. Sauce will hold for few days in the refrigerator.

MOROCCAN CARROT SOUP WITH LENTILS

OK, before you say it, I know that this is supposed to be a food blog about flavors of the Rocky Mountains, so how does Morocco fit in? Well even in Vail, Colorado we crave the delights of exotic cuisines from around the world. In addition, I discovered my new favorite shop in Denver, Savory Spice Shop on Platte. It had wonderful spices from around the world, a few hard to find items I have been looking for and a knowledgeable and friendly staff. I went to town! As my beautiful pregnant wife sat outside (the smells became too much in her delicate condition) I spent a bundle of our diaper dollars. So now I’m back home and I have a bag of carrots in my refrigerator begging to be cooked and a counter over run with spices. Moroccan Carrot Soup with Lentils called out to me. This soup is filled with flavor and has a rich creamy texture, yet it’s vegan with zero dairy or gluten ingredients.  For a printer friendly version visit: www.hungryintherockies.net

MOROCCAN CARROT SOUP WITH LENTILS
Serves: 4

You will need:

• 2 Tablespoons Olive Oil 
• 1 Yellow Onion, Chopped
• 1 Tablespoon Garlic, Diced 
• 1 Tablespoon Fresh Chile, Minced 
• 1 Teaspoon Ground Cumin 
• 1 Teaspoon Ground Coriander 
• 1/2 Teaspoon Cinnamon 
• 1 Teaspoon White Pepper 
• 1 Tablespoon Kosher Salt 
• 1 Bay Leaf 
• 1 Pound of Carrots, Peeled & Cut Into Big Chunks 
• 1 Russet Potato, Peeled & Cut Into Chunks 
• 5 Cups Carrot Juice (You can substitute Vegetable Stock or Water) 
• 1 Tablespoon Honey 
• 1 Teaspoon Lemon Juice 
• 1 Cup Puy Lentils (Recipe Follows) 
• 1/2 Cup Fresh Cliantro, Finely Chopped 
• 1/2 Cup Fresh Parsley, Finely Chopped 
• 1/2 Cup Plain Yogurt (Optional)

Add olive oil and onions in a large pot over meduim-high heat. Sweat the onion for about two minutes or until the onions become translucent, then add the garlic and chile. Saute everything for about a minute, stirring constantly, and not allowing the vegetables caramelize. Add the cumin, coriander, cinnamon, white pepper, kosher salt & bay leaf to the pot, stir and cook until the spices are incorperated. (CHEF’S NOTES: This is a magical moment, your kitchen comes alive with the Northern African smells! If there is anyone else in the house, they will be irresistibly drawn to the kitchen to see what culinary wizardry you are concocting. ) Add carrots, potato and carrot juice to the pot and bring to boil. Reduce heat and simmer for 15 to 20 minutes or until the carrots and potatoes are very tender. Remove the soup from the heat and discard the bay leaf. Puree in small batches in a blender and return to the pot over medium-low heat. Whisk in honey and lemon juice, taste test the soup and add lemon juice, salt and white pepper to taste. Also check for constancy, you may need to thin the soup out with a little carrot juice or water. The soup should be silky smooth, not thick like a puree. Mix in lentils, cilantro and parsley, cook for about two minutes or until the lentils are hot. Serve with a small of dollop yogurt if you like.

QUICK COOKED LENTILS

Rinse lentils with water and place them in a small pot and cover with water. Bring water to a boil, reduce to a simmer, cover and cook for fifteen minutes. Drain and set aside.

GRILLED ZUCCHINI SALAD WITH COLORADO CHERVE, TOMATO & SPICED WALNUTS

The snow is still here! Which is amazing, it’s May 1st and I have over a foot of snow on my deck. Still being your typical male, I won’t let that stop me from jumping on the grill. I’m ready to get back to grilling after a long winter season of cooking indoors. This salad is a healthy alternative to burgers and dogs when you want to get your grill going. As we get closer to the local harvesting season tomatoes and zucchini become more readily available which will make your salad even tastier.
For a printer friendly version visit www.hungryintherockies.net

Serves: 4
You will need:

• 6oz Mixed Greens or Mache
• 4-6 medium sized Yellow & Green Zucchini Squash
• 1/4lb Colorado Cherve or Crumbled Goat Cheese
• 1 cup Small Tomatoes like Cherry or Grape
• 1 cup Toasted Spiced Walnuts (Recipe Follows)
• 2 cups Balsamic Vinaigrette (Recipe Follows)
• 1 Tablespoons Minced Garlic
• Olive Oil
• Balsamic Vinegar
• Kosher Salt
• Fresh Cracked Pepper

Thinly slice the zucchini to about ¼” thick. Be careful not to go too thin or your slices will burn on the grill. I suggest using a Japanese mandoline to keep all the slices uniform. Place all of the sliced zucchini in a ziplock bag, add one cup of the balsamic vinaigrette and a tablespoon of minced garlic. Lightly shake the bag and use your fingers to make sure the vinaigrette thoroughly coats the zucchini. Place in the refrigerator and let it sit for two to four hours. Remove the zucchini from the refrigerator twenty minutes before grilling. Grill the zucchini on medium high heat for two minutes on each side. There should be beautiful grill marks on each side. When you pick up the zucchini with tongs in the middle and the zucchini is limp then it’s ready. Place on a plate and let cool to room temperature.

Cut all the tomatoes in half and toss with a splash of olive oil, balsamic vinegar, salt and pepper in a bowl. Let the tomatoes marinate for at least five minutes.

CHEF’S NOTE: Never refrigerate your fresh tomatoes or they will become mealy and unpleasant.

When all the components are completed, it’s time to plate. Toss the mixed greens in a bowl with a few tablespoons of vinaigrette, salt and pepper, then top with the tomatoes, zucchini, walnuts and small chunks of goat cheese. Drizzle a touch more vinaigrette on top and enjoy.

What I love about this salad is that there are so many textures and colors so that the variety of presentations are limitless. I would suggest placing all of the ingredients in individual small bowls on the counter, lay four plates in front of you and let your creativity shine.

Toasted Spiced Walnuts 

• 1 Cup Walnut Halves 
• 2 Tablespoon Sugar 
• ¼ Teaspoon Salt 
• ¼ Teaspoon Fresh 
• Cracked Pepper 
• ¼ Teaspoon Ground Cinnamon 
• ¼ Teaspoon Smoked Paprika 
• 1 Egg White 

Preheat oven to 350 F and line a baking sheet with aluminum foil. In a bowl whisk the egg white until frothy then add sugar, salt, pepper, cinnamon & paprika. Whisk until well blended. Add the walnuts and stir until they are thoroughly coated. Spread walnuts out on a baking sheet.  Bake walnuts for 20-25 minutes or until golden. Stir the walnuts every seven to ten minutes. When the walnuts are done, remove from oven and transfer them to a plate to cool. 

CHEF'S NOTES: The walnuts will stay fresh for up to a week when stored in an airtight bag. Take the leftovers on a hike as a low carb, high protein snack.

Walnut Balsamic Vinaigrette 

• 1/2 Cup Balsamic Vinegar 
• 2 T Honey 
• 2 T Finely Chopped Shallots 
• 2 T Dijon Mustard 
• 1 ¼ Cup Walnut or Olive oil 
• Salt & Pepper To Taste 

In a bowl whisk together balsamic vinegar, honey & dijon mustard together until well blended. Then slowly add the walnut oil while continuing to whisk. Add salt and pepper to taste. Add the shallots to your dressing just before service otherwise the shallots will absorb all of the favors.

CHEF’S NOTES: Can be made ahead of time without the shallots & refrigerated for a week.

DO YOU LIVE IN THE VAIL VALLEY? Everything I bought for this blog was found right here in  the wonderful Vail Valley! Here is where I found some of the speciality items for this recipe.
Mache (City Market)
Walnut Oil (City Market)
Colorado Cherve (Eat! Drink! or City Market)
Tom-Tom Tomatoes (Village Market)
Cherry Tomatoes (City Market)