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Written by Chef Eric Haugen
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Tuesday, 24 August 2010 19:14 |
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 Makes 6 Servings
Ingredients:
48 each, Toybox Tomatoes (cherry tomatoes will work too)
2 ounces, Champagne vinegar
1/4 teaspoon, granulated sugar
4 ounces, extra virgin olive oil
1 teaspoon, shallot, minced
1 each Haas avocado, ripe
1 each, English cucumber, peeled, seeded, 1/2" dice
1 each, lime
30 each, coriander leaves
8 ears, sweet corn, husks removed
Kosher salt
Fleur de sel or sea salt
Fresh ground pepper
Method:
1. For the tomatoes, bring a large pot of lightly salted water to a boil. Have an ice bath ready. Add the tomatoes in four stages. This will prevent the water from cooling down by adding too many tomatoes at once. Once cooked for 25 seconds, remove and shock in an ice water bath. Once all tomatoes have been cooked, peel the skins. Peeling creates a better texture for the tomato, and also allows the marinade to penetrate the fruit.
2. Combine the Champagne vinegar, sugar, extra virgin olive oil, and shallot. Toss the tomatoes in the marinade and season lightly with kosher salt. Leave at room temperature until ready to serve. Allowing the tomatoes to warm slightly will release their natural sugars and flavors.
3. For the avocado, cut the avocado with a knife, lengthwise around the seed. Twist the avocado to separate into two halves. Tap the blade of your knife into the seed so it sticks, then twist to remove the seed. Use a large spoon to scoop out the avocado, leaving as whole as possible. Thinly slice the avocado and season with kosher salt.
4. For the cucumber, toss the diced pieces with the juice of one lime and season with kosher salt.
5. For the sweet corn pudding, cut the kernels off the corn and place in a blender. Puree and strain through a fine mesh strainer. Press the pulp using a spoon or ladle to extract all of the juice. Put the juice in a sauce pot and place over medium heat. Whisk the juice continuously, making sure to cover the bottom of the pan to prevent scorching. The natural corn starch in the vegetable will thicken the juice. Once a pudding like consistency, season with kosher salt and remove. Allow to cool.
6. To complete, place three small dollops of the sweet corn pudding on a plate. Toss eight tomatoes with a small amount of the English cucumber and a small amount of the marinade. Season with fleur de sel and fresh ground pepper (tomatoes tolerate more salt that most cooks realize). Arrange on the plate with the sweet corn pudding. Place the thin slices of avocado around the tomatoes along with five cilantro leaves per plate. Serve chilled. |
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Written by Linda Hayes
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Friday, 06 August 2010 20:36 |
 When a sudden downpour cut our search for a Mineral Creek-side campsite short last weekend, there was only one thing to do -- hightail it into nearby Silverton for a cocktail at Montanya Distillers.
Set in a century-old stone building (pictured left and typical of the historic Colorado silver-mining town) with a funky little tasting room and bar, the distillery is home to award-winning Montanya Oro and Platino rum. Owners Karen and Brice Hoskin make it in-house with pure Hawaiian cane sugar and snowmelt out of Boulder Creek, in a 400-litre alembic copper still imported from Portugal.
That day, a bartender named Matt was busy mixing garden-fresh cocktails for a hearty, if slightly damp, crowd. Two, the Thai Boxer made with fresh blueberries and the Joker with fresh peaches from Palisades (home of the Colorado Peach Festival this month), were must-haves. A couple-three later, the sun came out. We were happy campers, indeed.
Try the recipes below and sip for yourself. (Click read more for recipes.)
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Written by Ann Shepphird
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Thursday, 05 August 2010 01:11 |
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 When it's mushroom season, you'll know it by the abundance of them at your local farmers market. If you manage to get your hands on some great high-country mushrooms and are wondering how to get the most out of them using items (such as garlic, shallots, basil, lavender and rosemary) from your garden, here’s a great recipe from Chef Michael O’Dowd (pictured right) of the Sheraton Wild Horse Pass – and its acclaimed Kai restaurant, who says these high-country mushrooms are one of his favorite seasonal items to use.
Northern Arizona Mushrooms
4 oz wild local high country mushrooms
1 tbsp roasted & minced garlic cloves
1 tbsp minced shallots
1 tbsp chopped Ms. Burns basil (substitute normal fresh basil)
1 tsp chopped fresh lavender
1 tsp chopped fresh rosemary
1/2 oz extra virgin olive oil
1/2 aged sherry vinegar
1 pat of plugra butter
Sea salt and cracked black pepper to taste First brush the dirt off all of your mushrooms with a brush (do not rinse or get wet). Take the stems off if they are tough. In a saute pan heat olive oil on high heat. Once the pan is extremely hot add you mushrooms, garlic, shallots and half of your herbs. Sear until you see the mushrooms caramelizing. Add the sherry vineger and toss and then finish with the butter, remaining herbs & s&p to taste. |
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Written by Ann Shepphird
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Friday, 30 July 2010 02:09 |
 There are a number of nice things about the partnership between La Costa Resort & Spa and the Chopra Center, which was founded by Deepak Chopra and David Simon and has its headquarters on the grounds (pictured, right). The first is the center's daily guided meditation, free of charge to resort guests. There are also yoga classes, Ayurvedic spa treatments and longer wellness programs. But if there is one really unique touch Chopra has brought to the resort it’s his ginger elixir, made out of fresh ingredients and designed to jump-start the digestive system. Chopra advises one ounce before lunch and another before dinner.
Here is the recipe for those who’d like to make it at home:
1 3-to-4 inch piece of unpeeled fresh ginger root
4 to 6 lemons
1 cup purified water
¾ cup raw organic honey
¼ tsp black pepper
Cut the ginger into ½-inch pieces. Using a powerful juicer, push the ginger through the juicer and juice enough to make 1 cup. In a citrus juicer, juice the lemons to make 1 cup of juice. Combine the juices in a large bowl. With a wire whisk, mix the water, honey and black pepper into the ginger and lemon juice. Whisk until blended. Store in a pitcher or glass jar in the refrigerator. Don't chug the whole thing -- just one ounce is recommended. And a word to the wise: It definitely has a kick. |
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Written by Ann Shepphird
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Wednesday, 14 July 2010 22:20 |
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 What says summer more than an icy white sangria? Here’s a summer sangria recipe from Executive Chef Mario Alcocer (pictured right) of the Four Seasons Hotel Westlake Village. The drink was inspired, in part, by some of the herbs (specifically, the mint and rosemary) found in the hotel's new chef’s greenhouse and garden, which Chef Alcocer oversees along with Head Gardener Benji Zavala. Guests who want to learn more can join Chef Alcocer each Saturday on his garden tours – or in one of his cooking classes. Enjoy!
Summer Sangria
Ingredients:
One bottle - white wine (any preferred varietal)
1 oz chopped fresh rosemary
1 oz fresh mint
2 fresh ruby red grapefruit (segmented and cut in half)
4 oranges (segmented and cut into small pieces)
½ cup of lemon juice
2 cups of white cranberry juice
3 oz organic agave syrup
Method:
Combine all ingredients and allow mixture to rest for one hour. Mix well and serve chilled or over ice. Makes 4-6 servings.
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