Original recipe from Bon Appétit | November 1992
Halloween is just around the corner and Food52 (aka. A+M Blog) just posted an extended tutorial on how to make salted pumpkin caramels with pepitas! I love caramel so much, I used to sneak into the bag of Bracht’s caramels my parents kept on the top shelf of the cabinet in the kitchen and steal one or two to eat while watching cartoons when I was little. I still love them that much, but I don’t have to sneak them anymore. But with sea-salt and pepitas? YES PLEASE. I haven’t had much luck with making candy at high altitude thus far, but this is certainly a recipe I want to try.
Addendum: Serious Eats also has an article about scotch pairings with chocolate. Talk about a Halloween delight!
So, we eat a lot of quinoa ’round these parts. It has higher quality protein, fewer carbohydrates, more nutrients, and the real winner: it cooks faster than brown rice. So, we eat it quite a bit as a side-dish. But what we’ve found, is that it is particularly good in pancakes. These pancakes end up having more protein and tend to make me feel better than other pancakes after eating them. Plus, the quinoa adds a bit of texture to the pancakes for a bit of added interest.
This recipe is one we developed in the Spice Raconteurs Kitchen! Continue reading
This is a really great topping for any white fish, but of course it is particularly nice with a lovely halibut. It is crunchy, nutty, herby and delicious. And it is a nice change from simple (but of course, lovely) grilled treatment with lemon juice. We ate this with an herby green salad and garden tomatoes. If you wanted to get fancy, I think it would be really good nestled on a turnip puree, or served with roasted fingerling potatoes. Continue reading
Denver Magazine Just came out with their opinion on 100 Things to Taste in and around Denver. We’ve assembled our own list of things that could have been included.
- Stranahan’s Whiskey Brickle Ice Cream – Sweet Action Ice Cream
- Chocolate Covered Sea Salt Caramel Ice Cream – Red Trolley Ice Cream
- Hen of the Woods Poutine (Porcini mushrooms and cheddar cheese curds) – Euclid Hall
- Blackberry-Sage Smash – Steubens
- Pizza Siciliana- Parisi’s
- Pho and/or Vietnamese Eggrolls – New Saigon
- Housemade Bloody Mary – Shazz Cafe and Bar
- Reuben – Masterpiece Delicatessen
- Cheeseburger – Bang!
- Chocolate and fleur de sel caramel tart – Olivea
- Burbon-style whiskey – Stranahan’s Distilery / Rackhouse Pub (also try their wasabi mayo!)
- Colette (Summer seasonal brew) – Great Divide Brewery
- Dylan’s Masa Fried Oyster Shooters – Delite
- Chicken & Waffles – The Corner Office
- Bhakti Chai – Various independent coffee shops and grocery stores
- Anything brewed for Stout Month – Mountain Sun/ Southern Sun/ Vine Street Pubs
- Chicago Dog – Top Dog in Coors Field
- Chicken Pesto Burrito – Illegal Pete’s
- Burger – My Brother’s Bar
- Greyhound – Cruise Room
- Smothered Chile Relleno – Brewery Bar II
- Beef Tacos – Los Carboncitos
- Shredded Buffalo Indian Taco – Tocabe, An American Indian Eatery
- Silver Coin Margarita – Lola
- Jerk wings- Eight Rivers
Adapted from Bon Appétit | April 1997
Well, the regular followers of this blog (all 5 of you) probably know that we went to New Orleans for our Honeymoon. Or have we forgotten to mention that? It appears that we have. Well, after we got married this May, we headed to the Big Easy for a short but sweet trip. It was just after the oil-spill spill started, right after a big holiday and it was really pretty chill. Have you ever heard New Orleans described that way? Me neither, but it was.
It was my first time there and I’m already excited for our next trip. We ate and ate and ate. We ate the best Red Beans and Rice, Gumbo, Po’Boys, oysters and creole shrimp I’ve ever had. Although we did visit the famous Arnaud’s, we were more impressed by how much everything cost rather than how good everything was. I mean, everything was very nicely prepared, but doesn’t all food taste good when it’s drenched in butter? Yes. It does.
Our most memorable meal was actually brunch at a new restaurant called the Green Goddess. It was there that we drank “Solidarity Sunshine” which featured Polish SobieskiVodka, Sparkling Meyer Lemon Juice and muddled basil. It was seriously amazing and where a good quarter of our garden’s basil ended up this summer. For the food portion of the meal, I ate the “Acadian Country Breakfast” with two small patties of crispy Boudin sausage nestled inside two buttery sweet potato biscuits. Served with pepper jelly and Steen’s cane syrup and grits on the side. It was devine– salty, sweet, hot, crispy, and grits! All for $9. That was certainly the theme of our trip, in which less expensive food impressed us the most.
But, I’ve gotten off track haven’t I? In a moment of lustfulness for the tastes of New Orleans, we made some shrimp with Spicy Creole Sauce the other day. I adapted the recipe from a Bon Appétit (April 1997) recipe which was in take on the ones served at Mr. B’s Bistro in New Orleans. I took out about half of the butter and we still had a very tasty meal so don’t feel timid about it. We also ended up with shrimp with the peels already removed. I actually preferred this as it made it easier and less messy to eat, but it certainly wasn’t as authentic. Make the decisions for you and your family based on your own preferences.
What you Need:
- 1 teaspoon paprika
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon onion powder
- Pinch (or more!) cayenne pepper
- Pinch dried thyme
- 28 uncooked large shrimp (shells on, or off depending on your preference)
- 4 tablespoons chilled unsalted butter cut into 1/2 inch pieces
- 3 tablespoon Worcestershire Sauce
- 3 tablespoon fresh lemon juice
- 2 teaspoons chopped garlic
- hot french bread (or rice)
- Green onions, sliced for garnish (optional)
What to do:
- Combine first 8 ingredients in a large bowl. Add shrimp and toss to coat.
- Melt 2 tablespoons of butter in a large skillet over medium heat. (I used our big cast iron skillet.)
- Add Worcestershire sauce, lemon juice and garlic.
- Saute until garlic is tender– about 2 minutes.
- Add shrimp and saute until opaque in center– about 3 minutes.
- Add remaining 2 tablespoons of butter and stir until melted.
- Transfer shrimp to a large bowl and pour sauce over shrimp.
- Serve with hot French bread for dipping, or over the top of brown rice. (We used Forbidden rice because it happens to be pretty.
- Garnish with green onions if you so choose.
Denver Magazine just came out with their 100 Things to Taste in and around Denver. And it looks like a fun to do list for the dark winter months. (The items bolded are the ones we’ve sampled already.)
- Cheese Sampler – Opus Restaurant
- Sticky Toffee Pudding – Duo
- Absinthe Verte – Leopold Brothers
- Kurobuta Pork Belly – Venue
- The King – The Berkshire
- Pho – Parallel Seventeen (it’s pretty good, but it’s not better than my favorite, New Saigon)
- Chile Relleno “en Nogada” – Chili Verde
- Soup of the Month – Twelve Restaurant
- Wonton Tacos – Zengo
- Chocolate Sandwich Cookie – Cake Crumbs (i.e. The Denver Cupcake Truck)
- Hercules Double IPA – Great Divide Brewing Co. (this is one of Edward’s favorites, and our favorite tap room in Denver!)
- Calamari – Il Posto
- House-Smoke Idaho Trout- The Oceanaire Seafood Room
- Shrimp Cocktail – Elway’s Cherry Creek
- House-Cured Duck Prosciutto – The Village Cork
- Chapchae – Seoul BBQ
- Housemade Sodas – Hutch & Spoon
- Chicken Franki – Mirch Indian Grill
- Veg Taco – Gastro Cart
- Grilled Jumbo Artichoke – Cherry Creek Grill
- Raw Kitfo – Africana Cafe
- Torpedo Farms Chinese BBQ Pork Belly – Vesta Dipping Grill
- Moroccan Spiced Pork – Cafe Aion
- Ajo – The Med (this roasted garlic, gorgonzola and tomato jam concoction is worth the drive to Boulder)
- Mac & Cheese Fries – Jonesy’s EatBar
- Long Farm Crispy Pig Trotter – Colt & Gray
- Z Cassoulet de la Maison – Z Cuisine
- Breakfast Charcuterie – Table 6
- Banh Mi Slider – Deluxe Street Food Truck
- Ramen with Poached Lobster, Edamame & Miso Lobster Broth – Bones (I die. This is buttery and amazing. But, everything at bones is amazing. We also really like the Udon Noodles: Slow Cooked Pork Shoulder from Salmon Creek Farms with a Poached Egg).
- Pasta Carbonara- Fruition Restaurant
- All-Veal Brats- Continental Sausage
- Housemade Soup of the Day – Cafe Options
- Sauteed Wild Mushroom Breakfast Sandwich- Masterpiece Delicatessen
- Sourdough Baguette – City Bakery
- Garlic Dip with Pita – Phoenician Kabob
- Signature Bone-in Filet- Shanahan’s Steakhouse
- French Onion “Soup” Dumplings – TAG
- Fig & Crispy Prosciutto Pizza – Osteria Marco
- Cinnamon Roll – Johnson’s Corner
- Spicy Sesame-Cashew Jerky – New Saigon
- Scoth Egg – Argyll GastroPub
- Raisin Bran Muffin- The Market (at Larimer Square)
- Queso – El Camino Community Tavern
- Fried Chickpeas with Harissa Aioli – Olivea
- Chicken and Crawfish Gumbo – Jax Fish House
- Ginger Sashimi – Izakaya Den
- Soul of Autum Benedict – Gallop Cafe
- Chocolate Peanut Butter Fudge New School Milkshake – H Burger
- Campania Pizza Napoletana – Marco’s Coal-Fired Pizza
- Seitan Buffalo Wings – WaterCourse Foods (Chewy, crunchy spicy. Vegetarian! Yum! And they’re just as good at City O’ City)
- Chef Mickey’s Famous Red Beans – Lucile’s Creole Cafe (Everything here is amazing, but these beans are fantastic… although they must be eaten with a beignet and strawberry-rhubarb jam)
- Potstickers – Lao Wang Noodle House
- Larkburger – Larkburger
- Pecan Caramel Bars – Living the Sweet Life
- Pecorino Ravioli with Fava Beans and Preserved-Lemon Vinaigrette – Rioja
- Frites- Mateo
- Pepperoni Piccolo – Il Mondo Vecchio
- Mojito – Cuba Cuba Cafe & Bar (I love mojitos, and this is a good one. I think this is a little simple to put on the list, though.)
- Baked Garlic Bread – Kaos Pizzeria
- Calves’ Liver – Strings
- Paella- Solera Restaurant & Wine Bar
- The Crippler – Vine Street Pub
- Mint Julep Gelato – The Red Trolley
- Croquetas de Jamon – Ondo’s Spanish Tapas Bar (Really good and authentic!)
- Yellowtail And Salmon New Style Sashimi – Sushi Sasa
- Huevos – Lola (Lola’s brunch in Denver’s best kept secret. Some of the best food, and never a wait. Plus, you can stay after brunch for happy hour from 2-5 for live music.)
- Broiled Mushrooms – LoHi SteakBar
- Spicy Thai Beef Salad – Delite (A great place to go for happy hour. We also really like the “Dylan’s Ass” — their take on the Moscow Mule, and the Steamed Pork Bun Sliders and the Masa Fried Oyster Shooters.)
- Escargot – Simms Steakhouse
- Soul Food Eggroll- CoraFaye’s Cafe
- Housemade Sausage, Caramelized Onion and Ricotta Flatbread Pizza – Encore
- Pepper Blossom Cocktail – Rootdown
- Shrimp Po’Boy – Steuben’s Food Service
- Lobster in French Style – JJ Chinese Seafood Restaurant
- Peel & Eat Shrimp – Billy’s Inn
- Tom’s Tavern Burger – Salt Bistro
- Cast-Iron Skillet Cookie – Second Home
- Potato Gnocchi – Fuel Cafe
- Denver Venison with Lingonberries – Cool River Cafe
- Chile Fried Calamari – Black Pearl
- Di Rucula, Pere e Asiago Salad – Undici Ristorante
- Beef Tenderloin Tartare – Shazz Cafe and Bar
- Farmer’s Croissant – Buffalo Doughboy Bakery
- Ojo de Agua – Novo Coffee
- Croque Monsieur – Brassarie Ten Ten
- Uni- Sushi Den
- Sables – Andre’s
- Tostadas al Pastor – Tacos y Salsas
- Crawfish Beignets – Beatrice & Woodsley
- Shroom Pizza – Brava! Pizzeria della Strada
- Frank’s Salumi Plate – Luca D’Italia
- Smoked Pheasant Soup – Palace Arms
- Ruby Scones – Spruce Confections
- Nutty Cheese Salad – Racines (One of my favorite salads, hands down. So simple. So nutty, cheesy and delicious. The banana and the honey mustard sound strange but make it sooo good.)
- Tofu & Black Egg Mix – East Asia Garden
- Bresaola- Panzano
- Sopa Azteca- Centro Latin Kitchen & Refreshment Palace
- Chicken Liver Mousse – The Squeaky Bean
- Any Farmers Market Salad – Potager
Well, maybe this will have to be a regular part of this blog– there is just more stuff I’d like to try than time and money to cook, let alone enough mouths to cook for. For now, here are some of the recipes that have me drooling this week:
Donna Hay’s chocolate crème caramels with hazelnut toffee.
In other news, I think it is going to frost here in Colorado tonight so I’ll be making pesto tonight. We’ve also been talking about making our own ketchup or marinara sauce to can, and pickled green tomatoes. When that happens, I’ll make sure to keep you in the know!
This was a busy week for the Spice Raconteurs. One of my best friends who I have known since middle school got married this weekend. I was a bridesmaid which also means that I devoted Thursday-Sunday to spending time with the bride and other friends, primping, chatting, eating, drinking and partying. It was all SO fun, but this borderline interovert needed some good old time my herself after the weekend. Luckily, Netflix started streaming season 4 of Friday Night Lights so maybe it was meant to be.
|A picture from the OB website|
Back to food, one of the great things we did this weekend was visit Oskar Blues Home Made Liquids and Solids in Longmont. We’ve been to the original outpost in Lyons several times on the way back from Rocky Mountain National Park and both of us Raconteurs love the beer they brew. And, we went to this new location in Longmont for brunch a few weeks ago after a camping trip. Now, after a second try, I just want to say, it is definitely worth the trip (but find a DD).
The menu at the new location is larger with a greater focus on theme– there’s a nice mix of Southern BBQ (pulled pork, brisket, fried pickles) and New Orleans style grub (crab and corn fritters with remulaude sauce, oysters, red beans and rice, dirty rice, Po’ Boys). The food is tasty and well-made and certainly better than most pub food. And most importantly, the food complements the tasty and creative beers brewed there as well as the large selection of guest beers they provide. Most of my dining companions opted for the beer sampler so they got to taste 5 beers of their choice for about $10.
I was driving so I got two half beers– Mama’s Little Yella Pils (a Pilsner that is light and refreshing, but still with a bit of hoppy flavor to keep it interesting) and the Columbian Supreme which was a dark stout packed with coffee flavor.
This place is getting a lot of good press, and is a much needed alternative to the chains ever present in lovely Longmont so it is also getting a lot of people to visit for happy hour and dinner most days of the week. If you go on the weekend, be prepared for long lines. But still go. It is worth the drive!
Well, it has been some time since we’ve updated this blog. It has not had anything much to do in a decrease in cooking, per se, but more a decrease in fantastic delectable delights. We’ve been eating pretty close to the ground this summer– grilling garden veggies, chopping tomatoes for bruschetta, and generally making quite simple food that seems too mundane to blog about.
But, other bloggers are QUITE busy, and I’ve been accumulating some recipes from around the internet that I think will be tasty and worthy of a trip to the kitchen.
First, there’s this delicious looking sour cherry upside-down cake from Brooklyn Supper. I’m new to Brooklyn Supper, but I am recently enamored. Besides the cake, there is a recipe for home made bloody mary mix for goodness sakes!
Speaking of being enamored, I am also a proponent of entree salads these days. All kinds are fair game, but this skirt-steak salad with arugula and blue cheese from Smitten Kitchen looks just lovely. I’m not even usually that keen on steak, but the idea of combining garden cherry tomatoes and late summer arugula along with blue cheese just makes my mouth water…
Dinner Tonight also has a recipe for a steak salad, although this one is Thai and is called Yam Neua with cucumbers, mint and other delicious things. To round out a possible Thai-inspired meal, Simply Recipes had a recipe for Thai Green Curry with Eggplants.
Or, there is a different kind of curry discussed by Dinner Tonight which made with green tomatoes; apparently an Indian specialty. I’m really interested to try this when the weather cools down enough that I can give up on seeing the green ones in our garden turn red!
And yesterday a good friend forwarded this recipe from Mark Bittman’s Minimalist column in the New York Times. I think I’ll save this recipe for when the weather cools off a bit here (it was still quite warm here in Denver this past week), but it looks lovely: Chickpea Tagine with Chicken and Apricots. The last time I was in New York City, some friends took us to a lovely Moroccan restaurant where we had a meal similar to this and burnt our mouths on the (new to me at the time) harissa. I’m looking forward to giving it a shot and seeing how it is different from another tagine I made earlier this year with plums and kumquats in addition to the chicken.
Our zucchini plant is not being quite as prolific as it was during the boom-time of the summer, but it is still craking those suckers out. 101 Cookbooks has a very interesting recipe for Quick Pickled Zucchini which I think could be quite fun… and delicious… and a great way to make summer last just a little bit longer.