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A sort of recipe for you…
Potato Crusted Quiche
What you’ll need:
Milk or cream
potatoes (I use the organic multicolored little bag of potatoes from Whole Foods–love the purple ones!)
Served with a side of avocado, cottage cheese, and Louisiana hot sauce (I like to put it on almost everything, so definitely not needed for this tasty crust-less pie)
I think I cooked this on convection Bake 400 for about 30-35 minutes, but yours could take more than 45 with more eggs/feeding a whole family. I oiled my pie pan with a garlic oil (Toum) that I made, but any butter or oil of your preference will be just as good (and just add fresh garlic on top of the potatoes if you like). I used my mandoline thin slicer blade and shaved slices of the potatoes and layered them into about three layers on bottom of pie pan to make the crust. Then I shaved onions with same blade on top of the potatoes. I also shaved brussel sprouts (same blade and put these aside until the end). Crack the appropriate amount of eggs into a bowl. **I estimate about 1-2 per person–max of 6 because will take too long to cook. For the two of us, I used about 4 eggs. ~We at the whole thing in one setting~** Then whisk in about 1/3-1/2 cup milk, salt, and pepper to eggs; pour mixture over unbaked potato onion “crust”. Place shaved brussel sprouts, torn kale, basil, chives, or any fresh herbs lightly on top of the egg mixture in pie pan. After cooking for about 8-10 minutes or so add sliced tomatoes on top and grate a little of your favorite cheese (optional). I just topped it with crumbled up bits of Cotija cheese, because–just the Louisiana hot sauce addition–I love Cotija on anything. Please excuse the crazy directions, as I don’t like to measure ingredients…call me a rebel if you will.
Pictures to follow soon…
Strawberries n Cream Scones (with vanilla bean lavender sugar)
3 c flour
3/4 c sugar
1 T baking powder
1/2 t salt
10 T unsalted butter (chilled, chopped)
1 c heavy cream
3/4 c whole milk (or all heavy cream, if preferred)
1/2 t vanilla extract
1/2 t almond extract
1 heaping c strawberries (hulled and chopped in fourths)
Set oven to Bake at 425 degrees. Process the flour, sugar, salt, and baking powder. Then add butter in slices until mixture becomes crumbly. Mix cream/milk with extracts and pour slowly while mixer or food processor is going until the dough starts to all come together to hand form a big ball. Carefully fold and press strawberries into dough. Then pat out on well floured surface (not handling dough too much) to about 3/4 an inch circles. Makes about four big batches, like circle cut with pizza cutter below. Slice and bake for 10-12 minutes or until golden. For the ultimate delicious scone experience here, serve warm and fresh out of the oven. I lightly sprinkled the scones with lavender vanilla bean sugar but no icing needed for this one! Almost had the consistently of a slightly moist biscuit–not as dry as your typical scone.
I was leaving town for a week so had to use up my 4.5 bananas. I decided to make my first banana cake and made it with a twist. I added dark chocolate chips and made a browned butter frosting. I toasted walnuts to layer and top off the cake and added bit o’ toffee brickle in with the toasted walnuts. This recipe out of my Sweet & Simple Gooseberry Patch Recipe book was a hit!
Browned Butter Frosting
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons of heavy cream or milk
1/2 cup browned butter (re-cooled until solid)
**Adjustments to the cake recipe in book: I reduced the sugar just slightly under 1-2/3 cup and substituted 1/4-1/3 cup of sugar for equal amount of coconut sugar. I also added 1/4-1/3 cup of Ghiradelli dark chocolate chips to the batter.
If making into three cake pans, reduce the time by about 10 mins.
This beautiful view is found just a few miles up from my house on the way to Evergreen Mountain. This is my new friend and hiking partner Katie (the wife of our realtor).I packed a thermos of hot tea to enjoy at the peak of our hike. Here is where we stopped to take in the tea and the view Evergreen Mountain shared with us on this wonderful winter afternoon.The following week, I found myself at Lair o’ the Bear for a solo hike on the hunt for a glimpse of the enchanting Dunafon Castle. Bear Creek is still frozen so there was some running (in slush) as well as some slipping and sliding into the best angles with my camera.
Every morning on the way to work I would drive by wondering what was beyond the driveway sign with the castle crest…finally the mystery of the hidden castle is revealed! Just across the trout filled Bear Creek are the walls of a stunning castle where weddings and charity events take place half of the year and a residence remains for the full-time caretaker. The castle is comprised of 17 acres with 14 bedrooms, a fruit and wine cave, two upper roof tops overlooking the large trout ponds and spectacular views of the property (ideal for cocktail parties, dances, or an elegant dinners), a nostalgic old wooden water wheel, and 1500 feet of private trout ponds -just to name a few details.
Tea time out of my vintage plaid Thermos at the end of a long hike is a lovely reward. I am so grateful for this morning. Post hike I met up with my two new mountain biker friends and their dog (all whom I just met on this trail) for a smokey lunch at one of my top favorite local eats, Switchback Smokehouse to continue enjoying the day “al fresco” style.
Another day another bird… This is the cute little Pine Siskin. I was not familiar with this bird, so I had to look it up to identify it. I think that is the male up higher and the female is below him with less yellow in her plumage. A cool fact about these guys is the male feeds and provides for the female during incubation, how sweet.Lots of Junco around here!As most people that live anywhere near the mountains know, this is the vibrant Stellar’s Jay. Look closely and you’ll see the white markings on forehead and eyebrow stripe. This means it is not a juvenile as juvenile Stellar’s lack these white facial markings. Also, the male and female in this species are the same in appearance. In general, other male birds are more colorful than their counterparts mainly for purpose of attracting their mates (sexually dimorphic, meaning “two forms”).This is the Mountain Chickadee. It is said to be one of the top ten abundant birds in Colorado as it thrives in the state’s conifer forest preferring old growth spruce, fir and Lodgepole Pine forest.This is a Downy or a Hairy Woodpecker, almost identical birds but difference in size, so hard to tell unless they are side by side. Actually seeing it feed with the Junco, I would guess it’s the Hairy. The Hairy Woodpecker is said to be 9″, and this one looks quite a bit bigger than the Junco which is around 5.5″ in size. The Downy Woodpecker is only an inch bigger than the Junco.I tried to cut down on the sunset pictures…I am not sorry!
My favorite place to hang out in the chalet is the living room nestled up by the fire or standing at the back door off the kitchen/living room directly behind the bird feeder situated in the center of the backyard. The view gawking from that sliding glass door is a splendid one and displays a panoramic of the entire backyard. This isn’t just any back yard, this is the land where the spooked elk run through the evergreens, the squirrels frolic in the snow, the deer eat the fallen pine, and the birds snack on their seeds. Any given day, we are guaranteed to be entertained by at least two of these majesties of nature. I have shared pictures of a few of the moments I caught on camera and some new birds I’ve learned.Grey-headed Junco or Dark-eyed Junco: female Pygmy NuthatchMale Dark-eyed JuncoThis is the hot tub we often enjoy even when snow is falling…My favorite little deer is this sweet fawn with one floppy ear.
This is our first Christmas in Evergreen. The Christmas season in this community brings elves, mulled wine, apple cider, hot chocolate, horse carriage rides, ice-skating, ice melt contests, ice fishing on the town lake, Christmas Carolers and music, the “Lighting of the Tree” town festival, open fires, reindeer costumes, joy, togetherness, and cheer.
My home-made winter time wreathe! The neighborhood This is the start of the “Lighting of the Tree Festival”. It was a wonderful experience, but we never saw them make a spectacle of any Christmas tree lighting; maybe we missed it. We parked at the church to catch the shuttle down the hill to avoid any parking mess. We got on board with a bunch of young moms, dads, and kids. It was a bitter sweet experience. I hope to be there on that shuttle with our own some day but enjoyed watching the families interact and get excited about the festival.
Christmas CarolsElderly ElvesGathering around the open fires with hot apple cider, mulled wine, and hot chocolate is delightful! We decided on the mulled wine.This is where you find the apple cider, hot chocolate, and “Ice Melt Contest” tickets.This is where the “Muddy Buck” resides and also our preferred coffee shop hang out on the weekends. Next door is the “Little Bear Saloon” where wild nights of dancing and pitchers of beer are enjoyed while listening to live music.Finally, there are the two horse open sleigh rides.Back home we get lots of snow and love it even when cabin bound!It seems the snow brings out more wildlife or makes them more active. We enjoy having close up moments, watching them come right up to our patio.My favorite Tomato Blue Cheese soupI brought home some beers from Tulsa, Oklahoma’s new brewery American Solara. We think their sours are absolutely on point!
When my mom got home from a couple of weeks in Provence, she came to visit us in Evergreen, CO. She came bearing gifts, presenting us with some thoughtful native French trinkets including a monogrammed sachet of Lavender, a small postcard of Picasso’s wedding art, and some sea salt hand harvested in France. Just a week or two later I figured out the perfect thing to make with one of these mementos. I used my Fleur de sel to make the tastiest salted caramel I have ever had. I really think the salt made the caramel!
HOMEMADE SALTED CARAMEL SAUCE
- 2 cups organic granulated sugar
- 12 tablespoons organic unsalted butter, at room temperature, cut into pieces
- 1 cup organic heavy cream, at room temperature
- 1 tablespoon fleur de sel (or any other flaky sea salt)
1. Add the sugar in an even layer over the bottom of a medium heavy saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, just keep whisking. As it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
2. Continue cooking until the sugar has reached a deep amber color and a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
3. As soon as the caramel reaches this toasted amber stage or 350 degrees, add the butter all at once. The caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
4. Remove the pan from the heat and slowly whisk the cream into the caramel.
5. Whisk until smooth, then add the Fleur de sel whisking until all incorporated.
6. Set the sauce aside to cool slightly, and then pour into glass jar. Let cool to room temperature before sealing.
Sauce makes great gifts or store the sauce for later use, up to 2 weeks in the refrigerator. This caramel is good in espresso, ice cream, cookies, apples, bananas, made into icing, or just by the spoonful! Warm sauce back up before each indulgence.
This caramel is amazing in this Fleur de sel Caramel Apple Cheesecake Pie. Brown Eyed Baker has it down! I usually tweak other recipes to make them more into my own when using them, but I really didn’t recall changing a thing in this one except the name. Thanks Brown Eyes! I will let her take the cred from here.Notice the layers of this delicious creation…
Now that I have my kitchen somewhat organized and am settled in the new house, I am cooking any chance I get. It is so peaceful and quiet out there that once I get home from my long commute everyday and even on the weekends, I hardly want to leave. Last weekend I made Pumpkin Parfaits for the dinner party, and they were a hit! I sprinkled a bit of cinnamon in the layers and added toffee brickle too. I wanted to add roasted pecans to the layers but ran out of time. I made the bottom crust out of crumbled up blondie brownies I made the night prior. Thanks to “anightowlblog.com” for the idea and base recipe. Freshly shaved nutmeg would look and taste great on top too!
Quick Pumpkin Cheesecake Parfaits
- 1 8-oz package cream cheese, softened
- 1 cup pumpkin puree
- Heath Bits O’ Brickle Toffee Bits
- 1 pint of heavy whipping cream
- 1/3-1/2 cup sugar/brown sugar/coconut sugar
- ½ tsp pumpkin pie spice (or a combo of cinnamon, cloves, and ginger)
- 1 cup graham cracker crumbs
- 2 tbsp butter, melted
- **an alternative for the crust is crumbled up chunks of brownies/blondies
- **see whipped cream recipe below
- Cream together softened cream cheese and sugar in a medium bowl.
- Add in pumpkin puree and pumpkin pie spice until thoroughly combined.
- Fold 1/2 of whipped cream into pumpkin cream cheese mixture and refrigerate.
- When ready to serve, stir together graham cracker crumbs with melted butter.
- Layer graham cracker crumbs first, pumpkin cheesecake, whipped cream, toffee brickle (best sprinkled in between each layer), and top with remaining whipped cream, freshly shaved nutmeg, cinnamon, crushed graham cracker, and toffee brickle.
- Heavy whipping cream
- granulated or confectioners sugar
- vanilla extract
A good ratio is 3 T sugar and 1 t vanilla per 1 cup whipping cream. Whisk by hand or by electric mixer until soft peaks start to form.
I love these, especially the Pump Action and the Ninkasi Sleigh’r
Our new beautiful custom coffee table
Tomato Bell Pepper Gouda Soup with Red Wine
Fresh Veggie Pad Thai with Zucchini Noodles