I guess it was probably more than a handful of years ago by now that I first stumbled upon mushroom strudel. Prior to that I had only every considered a strudel to be a fruit filled pastry, and usually apple. My partner Kelly and I decided to go out one evening with our sights set on downtown. Living in central Denver, we have so many options when it comes to dining out. We have discovered many places that we love, and yet there are so many more that we have never experienced.
Mashed potatoes mixed together with sautéed cabbage and onions create this traditional Irish dish know simply as Colcannon. With an amazing depth of flavor and textures, these potatoes are remarkable light, fluffy, and delicious. There are many versions of these potatoes, some using kale in place of cabbage, while others call for leek, garlic, or scallion. Customarily eaten in the fall when cabbage and kale are in season, I believe Colcannon would make an outstanding and interesting addition to the Thanksgiving table. I have also added this to my list of signature side dishes, along with my Blue Cheese & Bacon Stuffed Onion should I ever open a steak house.
Last weekend was the last weekend for the Cherry Creek farmers market here in Denver. The fact that the market was coming to a close had completely escaped me, as I have not attended this market as frequently as in years past. The event has become extremely popular, and is most often over-crowded with folks pushing baby strollers and walking dogs while talking on cell phones, paying no attention to anything or anyone, which for me takes some of the pleasure out of perusing the produce. However on this particularly beautiful fall day while out running errands, I found myself passing the tents and food trucks that fill the parking lot that turns into this carnival of fresh produce and gourmet treats. My sister happened to be in town and had joined me on my mission to run errands. As we passed the event, we noticed that the crowd was much smaller than usual. So on this glorious Colorado blue sky fall day, and with no particular schedule to keep, we decided to throw caution to the wind and stop. Continue reading
This easy to make Halloween cookie and candy corn bark will definitely satisfy all the ghouls and goblins in your house. A few simple ingredients and about twenty minutes is all you need to put together this colorful and delicious candy. And if you are looking for a fun activity with your little “monsters”, well this Halloween bark is the perfect thing, because there is certainly to trick to this treat.
This amazingly easy to make pie is a rich silky layer of peanut butter filling in an Oreo cookie pie shell, covered with a meringue-like whipped cream, and topped with all kinds of goodies. A peanut butter and chocolate lovers dream come true.
White chocolate chips, dried cranberries, and chunks of pecans are kissed with a touch of orange to joyfully create this perfect combination of flavors. A pure delight, this cookie melts in your mouth and instantly carries you to a place filled with serenity and glee. I know the cranberry bliss cookie will definitely be making my holiday baking list this year, and hopefully yours too. However there is no reason to wait for the season!
Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.
We are nearing the very end of the peach season here in Colorado. With all of the hot days we have been enduring, I have not been inclined to heat up the house with any baking. However recently the weather has felt more like fall, and it has been cool enough to consider firing up the oven. Lucky for me there are still a few of the fuzzy fruits being trucked over from Palisade on the western slope.
Basil is probably the one herb that really speaks summer to me. There is something about it that just takes me to my happy place. We have been enjoying the fresh leaves from the garden for several months is a variety of dishes. But as summer winds down, and I find that we still have copious amounts of the sacred summer plant left that can not be wasted. What to do? Well….. it’s pesto time!