There’s a certain hum of excitement as spring approaches. Because of our long, snowy winters here in Colorado, the arrival of spring is always a little delayed, but over the past few weeks I’ve noticed that the quiet of winter has been replaced by the sounds of life. It starts before dawn as I rise early to make the coffee. I can hear the birds through the closed and locked windows singing to each other in the darkness and beckoning me to slide the glass open and see what all the fuss is about. Out in the potager, the chives are always the first to emerge, blooming in brilliant purple plumes that are covered in bees of all shapes and sizes. Soon the sugar peas will bloom on the garden fence. The chickens are laying again – with each egg, the noisy fanfare of celebration. Farmer’s markets are finally opening up again here, with the first asparagus, tiny strawberries, baby lettuces, radishes and turnips. I think it’s safe to say that spring is finally here.
This spring feels like butterflies of anticipation leading up to an imminent party. Tiny flowers, like traces of confetti, signaling a grand celebration. For the occasion, I wanted to revisit some of my favourite spring recipes. These are the dishes I look forward to making when the days get long and warm and the earth awakens from her quiet hibernation. After a dark winter, these bright, fresh recipes are more welcome than ever.
Continue reading “14 French Recipes to Welcome Spring”
Barbacoa is a traditional method of cooking meat over fire – the early origins of our modern day barbecuing. It originated in the Caribbean and in Mexico, where whole sheep or goats, and sometimes a cow’s head were cooked low and slow in holes dug in the ground and covered in thick layers of leaves. This closed-environment method of cooking created a gentle, moist heat that can be closely replicated by using a slow cooker. Barbacoa eventually spread north into the United States where it evolved into our much beloved Southern BBQ.
Continue reading “PAIRING: Llama 2018 Malbec + Barbacoa Burritos”
I like to think that when I’m old, I will be able to look back on my life and see a succession of Sundays, like pearls strung together on a necklace. A highlight reel consisting of the meals we ate and the people with whom they were shared. Sunday is, after all, my favourite day, the highlight of my week, a day dedicated entirely to family and food, when meal preparations start early in the day and dinner lasts long into the evening. We spend almost every Sunday with family, a tradition that’s as old as I can remember. As a girl, our Sundays were spent with my grandparents; my grandmother in the kitchen standing over a simmering pot, my grandfather in his vast garden, tending or harvesting the vegetables that would eventually make it onto our plates and into our stomachs. As kids, we flitted carefree between the two, picking up the basics of cooking and gardening simply by observance of both.
Continue reading “Orecchiette with Broccoli”
The “sheet pan dinner” bandwagon is roaring through sites like Pinterest, Facebook and even the newspaper, and I have to admit I’ve jumped on board. During the week I love the simplicity of cooking everything together in one pan and letting the oven do the majority of the work while I focus on setting the table and pouring a glass of wine. With that said, I take issue with the newest trend – “Dump Dinners”.
Continue reading “Roasted Sausages with Sweet Potatoes and Mandarin Oranges”
It’s been a few weeks since I’ve shared a wine review. My family and I have all been fighting what seems like a never-ending cold. I finally felt a little more like myself this past weekend, so we opened a bottle of Elouan 2017 Oregon Pinot Noir. This Pinot Noir is made with grapes grown in the temperate climate and fertile soil of the Oregon coast. Pinot Noir grapes thrive in cooler temperatures. With a long growing season and the gentle sunlight that’s plentiful in the higher latitudes, Oregon provides the ideal growing conditions for these delicate grapes. In crafting this wine, the winemaker sought to reinvent Oregon Pinot Noir. By sourcing and blending fruit from three distinct terroirs along the coastline from North to South, each selected for the unique characteristics of the grapes they produce, the winemaker created a wine that has incredible depth of flavour and vibrancy while maintaining the purity and bright acidity for which Oregon Pinots are famous.
Continue reading “Elouan 2017 Pinot Noir + Braised Beef Shanks”
I’ve been in a Valentine’s mood for the last few weeks. Ever since hearts and cupids started showing up in the stores right after New Years, Valentine’s Day has been playing like a love song in the back of my mind. I even impulsively bought a Valentine’s day mask and heart shaped pendant the other day and I have Nat King Cole’s “L-O-V-E” on repeat in the kitchen. It’s funny because Valentine’s Day was never my favourite holiday. I looked at it as just another excuse for the kids to eat way too much candy. Maybe it’s the Covid quarantines, on and off lockdowns, and the fact that, through forced confinement, our family has grown even closer this past year, but this February I’m all about the hearts, roses, sweet treats, LOVE and yes, even the candy. Really, I can’t wait for a reason to celebrate. Are you feeling the same?
Continue reading “A Valentine’s Day Prelude”
Wine label art has become a genre of modern art all to itself and is a topic on which whole books could be written. It’s become a fun pastime of mine to peruse the shelves of my local wine store admiring the labels on each bottle and wondering about the meaning behind each image. I like to look at labels through an analytical lens in the same way someone might decipher the meaning of a poem. While many wines have elaborately illustrated labels without mention as to what the pictures represent, there’s also much beauty in simplicity. The first is like an epic poem, so full of fluff that it struggles to keep the line and measure in its extravagance while the latter is a crisp and perfectly executed Haiku. Of course, it goes without saying that no matter how compelling the artwork on the label, the wine inside must be equally, if not more, delicious, complex, interesting. All of these properties converged perfectly in this Rascal 2019 Pinot Gris. The simplicity of the label is what first caught my eye – on the top, a dog with a halo. You know there must be a good story behind the picture. I turned the bottle over and read that Rascal Wine gives back a portion of the proceeds to animal shelters and rescue organizations across the country. It’s no secret how much I love our rescue dogs. That sealed the deal.
Continue reading “Rascal 2019 Pinot Gris and a Rotisserie-Style Roast Chicken”
I went to the butcher the other day to pick up some beef soup bones. I was craving a very wintery version a traditional beef and barley soup, my favorite as a child, with sugar pumpkin and parsnips. I couldn’t believe they were completely sold out of bones! I like to think that, because of the virus lockdowns in these uncertain times, more people than ever are leaning into homemade, slow cooked, ultra-nourishing dishes like bone broths, soups and stews. I picked up a few oxtails instead, thinking they would make a more luxurious alternative. Later, at the market, there were absolutely no pumpkins or parsnips anywhere to be found.
Continue reading “Winter Vegetable Soup with Oxtails”
A savory stew and a few fall updates
The mountains of Colorado were glowing in the warmest shades of gold, amber and ruby. Though it lasts only a few days, I look forward to this time and always like to plan a little getaway right when the leaves are at their peak. The children got an unexpected day off from school a couple weeks ago, which perfectly aligned with the changing leaves, so we packed a picnic and headed into the mountains for the day. As a little girl, I spent so much time in the mountains riding horses and foraging for chanterelles and wild rose hips which my grandmother would make into jam, I feel most at home here. The mountains are a little like a mother to me, wandering through the steep, shadowy valleys feels safe – like being held in her embrace. Of course, in the fall I always keep my eyes peeled for mushrooms and juniper berries, out of habit. It’s a little too early for the wild enoki mushrooms that grow, in the fall, beneath the thick aspen groves, but one can hope. I love to collect pinecones and acorns to decorate the house with during the fall, and we always pick up a few leave to press between the pages of books. It’s wonderful to open up an old book in the dead of winter and discover a beautifully preserved leaf that was forgotten months or years ago.
Continue reading “Roasted Sausage, Butternut Squash and Apple Stew”
In this world of fast food and instant gratification is there a place for such a discerning vegetable? This vegetable which must be treated tenderly, approached slowly and handled as delicately and deliberately as if one were courting a mate? Each taste escalates in pleasure ever so slightly – for within the meat of the artichoke lies an enzyme that heightens the sensation of sweetness upon our tongues. Peeling back each meaty petal exposes flesh in ever increasing bites. To eat an artichoke is to play a subtle game of anticipation, building toward crescendo with the disrobing of the sacred and guarded heart. To eat an artichoke is an act more akin to making love than to dining and in so lies the mystique of l’artichaut.
Continue reading “Artichokes with Vinaigrette”