During a recent daytrip to Boulder, I found myself sitting at Blackbelly Market’s bar for a quick bite before hitting the road back to Denver. A new item on the menu seemed to have been made just for me: house cured salmon atop a sweet potato blini with salmon caviar, capers, and Meyer lemon...
January 25 2017, 11:00 AM
—Photo by Sarah Boyum
Although it’s not a Chinese tradition, ending a meal of sesame chicken or lo mein with a fortune-filled cookie is a rite of passage at Chinese-American restaurants across the country. Leave it to pastry wiz Nadine Donovan of Secret Sauce Food & Beverage to give those plastic-wrapped, mass-...
—Illustrations by Peter James Field
Toast 1 cup pecan pieces in the oven at 350° until lightly browned and fragrant.
Meanwhile, combine 1 cup all-purpose gluten-free baking flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, a pinch of salt, and 1 cup gluten-free oats in a mixing bowl. In a second bowl,...
—Photo courtesy of Shutterstock
1. Steep 1 pound of organic, dried hibiscus flowers in 4 quarts of filtered 180° water for 2 hours.
Strain out the hibiscus flowers.
2. Combine the hibiscus liquid with 1 cup coconut nectar,* ½ cup organic ginger juice, and 1 tablespoon sea salt.
3. Churn in...
1. Peel and quarter 2 medium red beets.
Place in a pot with enough water to cover and boil until mushy, about 2 hours.
Remove and shock beets in cold water.
2. In a food processor, purée the beets.
After the purée has...
—Photo by Sarah Boyum
1. Choose three complementary flavors of ice cream. Place three glass nesting bowls in the freezer for at least 10 minutes. Spread a half-inch layer of softened ice cream inside the largest bowl. Nest the medium bowl into the large bowl. Place back in the freezer for about 2 hours.
1. Cut 2 pounds of bacon into 1-inch pieces and cook over medium-high heat in a large skillet, stirring occasionally, until bacon is browned, about 20 to 30 minutes. Drain grease, reserving ¼ to ½ cup, and place bacon on paper towels to drain.
2. Return the reserved bacon grease to the pan...
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1. Confit one head of garlic by combining 1⁄3 cup olive oil and 2⁄3 cup vegetable oil in a medium saucepan. Add peeled garlic and bring to a simmer; cook for 30 minutes or until garlic is tender.
2. Meanwhile, over an open flame, roast 12 washed and hulled tomatillos and four...