Love + Lemons Cookbook:
“One of the loveliest cookbooks we’ve seen in a long time” - Bon Appetite
“As much a recipe book as it is kitchen strategy… sunny and appealing, and the design of the book is great.” - Epicurious
“Happiness itself is tossed into every bowl.” - The New York Times Book Review
Have you visited us at our newly revamped Westbank boutique? One of our absolutely favorite new things is The Love & Lemons Cookbook. Organized by ingredient, it will show you how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a four-pound cauliflower that just showed up in your CSA box. The recipes (over 100 of them!) are vegetarian with many vegan and gluten free options.
What’s in the book?
– More than 100 all new recipes that have never been posted on the blog.
– All vegetarian recipes with many vegan and gluten free options.
– Photography to go along with each recipe – over 300 photos in the book!
– Handy guides for stocking your pantry and tips for putting together easy, delicious meals.
– Mix & match charts for multiple variations on pesto, salsas, hummus & more!
Our favorite recipe for transitioning toward winter? The White Bean Tomato Mushroom Soup…
WHITE BEAN TOMATO AND MUSHROOM SOUP by Jeanine Donofrio
'Tis the season for soup recipes but this one really hits the spot. It’s made with hearty cannellini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end.
Think of it as the perfect “cozy up on the sofa and start a new TV show” kind of soup… with the bonus of being great as a leftover reheated for lunch the next day.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 cups (¼” diced) butternut squash
2 celery ribs, diced
8 ounces cremini mushrooms, chopped
3 garlic cloves, minced
2 fresh bay leaves
5 fresh sage leaves, chopped
2 teaspoons Herbes de Provence
¼ cup dry white wine
4 cups O Organics Vegetable Broth
1 (14-ounce) can O Organics Diced Tomatoes
1 (14-ounce) can O Organics Cannellini Beans
6 fresh thyme sprigs (bundled and tied with string)
2 teaspoons balsamic vinegar
4 to 5 kale leaves,
chopped pecorino cheese, optional, for serving
toasted baguette, optional, for serving
1. Heat the olive oil in a large pot over medium heat. Add the onion and generous pinches of salt and pepper and cook, stirring occasionally, until soft and lightly browned about 5-8 minutes.
2. Add the butternut squash and celery and stir.
3. Add the mushrooms, another pinch of salt and a few grinds of pepper, and cook until soft, about 8-10 minutes.
4. Add the garlic, bay leaves, sage and Herbes de Provence. Stir, then add the wine and stir again. Add the vegetable broth, tomatoes, beans and bundled thyme sprigs. Simmer for 30 minutes, until thickened, stirring occasionally. Remove the thyme stems and bay leaves.
5. Add the balsamic vinegar. Stir in the chopped kale and cook until wilted, about 5 minutes. Taste and adjust seasonings.
6. Serve with pecorino cheese and toasted baguette if desired.
To make it vegan: skip the cheese and season with salt, to taste.
To make it gluten free: skip the bread.
Serve Your Guests In Seasonal Style
Add a bit of woodland whimsy with creatures big and small like our pheasant napkin rings or moose salt and pepper holders. A batik boho inspired napkin celebrates the season’s colors against an otherwise classic, neutral palette.
A hearty, home cooked soup should be showcased in an equally special serving dish… our fall favorite? Vietri’s Pumpkin Tureen. We paired it along with this playful faux berry and cotton centerpiece to add just enough ivory to the tabletop mix.
Etched pine cone stemless wine glasses add a touch of enchanted forest without being too fussy. And Skyros Designs Cantaria dinnerware, paired with a pumpkin soup bowl, will anchor your autumn table for a harvest feast like no other.
Spicy Wild Sockeye Salmon with Avocado Citrus Salsa
Harboring harsh winds, sandbars, and shallows, Alaska’s Bristol Bay is notoriously marked the most dangerous area in the Bering Sea for large vessels… Amidst the navigational challenges, these treacherous waters support the largest wild sockeye salmon fishery in the world.
Alaska's beautiful Bristol Bay
We may ask ourselves why on earth might fishermen go to such dangerous lengths to capture wild salmon when farmed salmon is readily available?
The answer lies in pure, clean quality and healthy sustainability. Simply put, wild salmon is natural. With no GMOs, no added chemicals, no antibiotics, no preservatives, no hormones, and no artificial coloring, it’s filled with heart healthy, immune boosting, nutritional goodness. Need we say more?
Heart healthy, immune boosting, nutritional goodness
If you’re as big a fan of the “king of fish” as we are, you’re aware of the damage caused by environmental disturbance and overfishing, making it a challenge to find true, quality wild salmon. We’re delighted to share with you an easy solution, one rather close to our hearts: The Pride of Bristol Bay.
Wild caught salmon champions, The Pride of Bristol Bay
A fiercely dedicated group of Alaskan fishermen and women, led by Captain Matt Luck, The Pride of Bristol Bay has fewer than 100 ships. The small but mighty fleet however is grounded in tradition and respect for one of the nation’s most pristine and isolated regions.
Pride is their mantra; pride in sustainability, pride in traceability, and pride in quality.
If you didn’t hit up Captain Matt at his recent Wyolaska Salmon Stockup at the People’s Market delivering this Saturday to Whole Grocer never fear… they launch their new National Home Delivery Program later this month. Click here to be notified of the program’s debut so you can purchase your Pride of Bristol Bay sockeye strait from the source.
Through cutting edge processing technology, the Pride of Bristol Bay have mastered the unique method of capturing the finest quality of wild salmon and delivering it, filleted, vacuum-sealed, flash-frozen, from their net to your door. The rich flavor is perfectly preserved, the vibrant red color and firm texture unblemished, its freshness guaranteed.
If you did make an order, we know you’ll be eager to start enjoying it… Our favorite sockeye salmon recipe includes a light marinade, hot grill and fresh avocado citrus salsa. With a full case on it’s way to the Belle Cose doorstep we’ll also be using The Pride of Bristol Bay’s full recipe selection, complete with Salmon Carpaccio, Poke Bowls and Lobster-Roll-Style Sandwiches, available here.
Spicy Wild Sockeye Salmon with Avocado Citrus Salsa
4 Pride of Bristol Bay Wild Sockeye salmon fillets, thawed
2 tbsp quality olive oil
1 tsp sea salt
1 tsp fresh ground black pepper
1 tsp sweet paprika
1 pinch red pepper flakes
Avocado Citrus Salsa
3 large ripe avocados, cut into chunks
1 shallot, chopped Juice from
1 tbsp of good quality olive oil
1 1/2 tsp sea salt
1/2 cup cilantro, roughly chopped
1. In a medium bowl, mix together olive oil, sea salt, pepper, sweet paprika, and red pepper flakes. Place fillets in a ziplock bag and pour the marinade in to coat. Refrigerate for 30 minutes to 1 hour.
2. Preheat the grill.
3. In a medium bowl, add the avocados, shallot, lime juice, olive oil, and salt. Toss lightly, being careful not to mash the avocados.
4. Grill fillets on high heat, for 2-3 minutes, each side.
5. Serve the salmon with a generous topping of avocado salsa. Garnish each piece with chopped cilantro.
Herby Leek and Pancetta Pizza
Image Courtesy of Eat Beautiful and Sarah Hall Production, Inc.
Beauty comes from within. Hearing this all our lives, we believe the expression to mean beauty is in our hearts and in our souls. Which, of course, is true. But if there’s another lesson in this statement, it is that beauty literally comes from within… because we are what we eat.
Eat Beautiful… Because we are what we eat.
With over 20 years of beauty experience and stunning celebrity clients (Kate Hudson and Sienna Miller, who penned the Eat Beautiful’s forward, to name a few), Wendy Rowe knows a thing or two about looking and feeling our best, every day.
Beauty and Makeup Expert Wendy Rowe
As a world-renowned makeup artist and all-things beauty expert, Wendy believes a healthy diet is the foundation for beautiful skin. In her book, Eat Beautiful: Food and Recipes to Nourish Your Skin from the Inside Out, she shares over 70 delicious, but thankfully simple, recipes specifically designed to feed, not only our tummies, but our skin providing essential nutrients for a coveted youthful glow. We say, let the beauty enhancement begin.
Teaching us to let both our inner and exterior beauty shine, Eat Beautiful is part cookbook and part beauty bible providing skin-type tailored advice, as well a seasonal plan to maintain radiant skin year-round.
Using a holistic approach to living, body movement, and mindful eating Eat Beautiful guides us on feeding our bodies from the inside out. And, as our skin is the largest body organ, the philosophy is one we all should nourish. Love your skin, love your soul.
We can’t imagine anyone not loving the idea of eating their way to, well, anywhere? But to beautiful, flawless, healthy skin? Directions please!
Going the extra mile, Wendy created a recipe for a comfort classic: pizza. Yes, pizza. A believer in living a balanced life, her Herby Leek and Pancetta pizza is filled with toxin-flushing, antioxidant-rich ingredients that work toward making skin glow while simultaneously satisfying one of our favorite cravings.
Wondering what makes these ingredients so beneficial for our skin? Here’s the dish:
Leeks are considered one of the world’s healthiest foods; an excellent source of vitamin K, vitamin B6, vitamin C, and vitamin A. They are full of copper, iron, folate, magnesium, omega-3s, and dietary fiber.
Tomatoes, in addition to being filled with vitamin C, vitamin K, folic acid, and potassium, are a major dietary source of lycopene, an antioxidant linked to reduced risks of cancer and heart disease.
Garlic is filled with nutrients and flavor while having very few calories. Since ancient times it’s been used to detoxify the body, build immunities, fight high blood pressure and high cholesterol, even to improve athletic performance.
Herby Leek and Pancetta Pizza
*Makes 4 small pizzas
•1 tablespoon olive oil
•1 medium onion, finely chopped
•1 garlic clove, finely chopped
•2 14 1/2 ounce cans of chopped cherry tomatoes
•1 teaspoon dried oregano
•1 teaspoon dried basil
•1 teaspoon honey
•fine sea salt and black pepper
•2 1/2 cups warm water
•3 1/4 ounce packet of dried quick-rise yeast
•2 tablespoon honey
•8 cups strong bread flour, plus extra for dusting
•1 tablespoon fine sea salt, leveled
•1 leek, sliced into short lengths
•olive oil, for drizzling
•3 1/2 ounces buffalo mozzarella, cut into pieces
•2 1/2 ounces sliced unsmoked pancetta, torn into pieces
•leaves from 1 sprig of rosemary
1. To make the sauce, heat the oil in a large high-sided skillet. Add the onion and the garlic and fry over medium heat for 5 minutes or until soft. Add the tomatoes and simmer over a low heat for 40 minutes or until thickened.
2. Add the dried herbs and honey. Season to taste with salt and pepper before setting aside.
3. While the sauce is cooking, make the dough. Pour half the warm water into a bowl and add the yeast and honey, leaving it for 3 minutes till dissolved.
4. Place the flour and the salt in a large bowl and create a well in the middle. Pour the yeast mixture into the well.
5. Start to bring the flour in from outside the well. Continue doing this until the center of the mixture is porridge-like in consistency, then add the remaining water. Mix again, continuing to bring in flour from the edge of the bowl until fully incorporated.
6. On a work surface lightly dusted in flour, start to knead the dough by pushing and folding it on itself. Roll it around, over and over, for 4-5 minutes or until the dough is smooth and elastic in consistency.
7. Place the dough in a large clean bowl, sprinkle over a little flour, then cover in plastic wrap and allow it to rise for 30 minutes. It should double in size.
8. Shortly before the dough has finished rising, preheat the oven to 475°F and lightly dust 2-4 baking sheets with flour.
9. Place the leek in a small pan of boiling water and blanch for 3 minutes. Drain well and slice into 1/4” pieces. Set aside.
10. When the dough has finished rising, knock the air out for 30 seconds by squashing it on a flour-dusted work surface. Divide into four balls, then roll out on into disks about 1 inch thick and 8 inches in diameter.
11. Transfer the pizza bases to the prepared baking sheets. Spread each pizza base with tomato sauce and drizzle a little olive oil over the edges.
12. Divide the mozzarella, pancetta, and leaks between the pizzas. Scatter a few rosemary leaves on top.
13. Bake in the oven—in two batches, if necessary—for 8-10 minutes.
We couldn’t find chopped cherry tomatoes in Jackson. If you run into the same issue substitute them for a 28 ounce can of San Marzano crushed tomatoes.
We also found that 30 minutes wasn’t quite enough to allow the dough to properly rise so we replaced the regular yeast with rapid-rise yeast.
Don’t overload your pizzas with sauce (even if you have extra). You don’t want the dough to become soggy.
Rub the dried herbs with your fingertips as you add them to the sauce. This helps to release their naturals, adding more flavor.
Eat Beautiful: Food and Recipes to Nourish Your Skin from the Inside Out
When it comes to brunch, there’s really no wrong way to go about it. However, one of the best ways to make brunch unforgettable is by including a tried and true classic, Eggs Benedict.
This gem has everything you want on your plate. Rich but not too heavy, with the perfect combination of sweet, salty and citrus these beauties look intimidating to whip up at home, but we promise they’re not. Our secret to success? It’s all in your timing. Tackle the elements in a step-by-step fashion, and assemble at the end – or even better, invite guests to build their own!
Start by blending your Hollandaise sauce. Mix 3 egg yolks with 2 teaspoons of water. As your blender runs, slowly add in ¾ cup of melted, unsalted butter. Keep it slow – otherwise the sauce won’t set up properly.
Wondering how to measure out a “dash”? Our Smidgen Measuring Spoons take the guessing out of the game. $5.95 (purchase here)
Finish with a couple teaspoons of lemon juice, a dash of cayenne, salt and pepper. Be sure to cover your mixture while you set it aside.
Seamlessly poach up to four eggs at a time with this easy set. $44.95 (purchase here)
Next up, prepare your eggs. You can take the traditional approach by carefully dropping eggs one at a time into a boiling pot of vinegar water. Or, you can expedite your process and get to the table faster using a multi-egg poacher like the above allowing four perfectly poached eggs at a time. Our poacher’s nonstick coating means no need to spray beforehand or scrape while cleaning up afterwards.
Once your English muffin halves are toasted, pan sear slices of Canadian Bacon, ham or thick-cut bacon until crispy. Top each muffin with a slice of meat or for those who only eat fish a piece of smoked salmon, followed by a poached egg, and a generous spoonful of Hollandaise Sauce. Finish by sprinkling fresh ground sea salt and pepper, fresh chopped chives, parsley or rosemary and a thick slice of citrus for an added bright note and placing eggs benedict on a tray.
Serve and Enjoy!
Your perfectly prepared eggs benedict will look beautiful presented on our classic blue and white Arte Italica Burano Serving Tray. $67.50 (purchase here)
For recipe specifics, and creative suggestions for fresh twists on this classic brunch favorite, visit The New York Times cooking blog here.
Grilled Ribeye with Gorgonzola Butter
Ah, Labor Day… The last hurrah of summer. It’s a day to be outside with family and friends enjoying cold drinks and barbecues, but most importantly, a day without labor. Sigh…
Before getting swept away by the steaks on the grill, the homemade pies, and the intoxicating summer breeze (we hope!), it’s important to remember why we celebrate Labor Day. After all, this day of freedom is a gift. A gift earned by the industrious men and women of our past who committed their lives to the strength, prosperity, and wellbeing of our country. They were the founders of the American Dream. A dream that has shaped us all.
Haying time. A Jackson Hole settler preps for the long winter ahead.
Image courtesy of the National Park Service and Grand Teton National Park.
So as the sun sets this Monday, September 4, take a moment to be grateful for the traditions and the heritage we were born into. Be thankful we’re gifted a day, in our all too busy lives, to actually enjoy ourselves.
No family understands the value of tradition, and heritage more than Jackson’s very own Gill family of Hereford Ranch.
The sun rises on Jackson Hole’s fifth generation Hereford Ranch.
Image courtesy of Hereford Ranch.
Western custom runs strong through the blood of the Gill family - a birthright passed down by ranch founder Robert Bruce Porter. Bruce, who started the ranch in the late 1920’s, was a visionary. With a strong intuition for business he played a crucial role in the growth of Jackson, beginning in our beloved Town Square. While a pharmacist by trade he had a rancher’s spirit, and as the cattle industry grew so did his passion for it. While he set out to start his own ranch, in doing so he manifested a family tradition of hard work, honesty, and authenticity. Today, five generations of devotion, knowledge, trust, and a love for ranching make Hereford Ranch a genuine Wyoming icon.
Bruce Porter’s son-in-law, Ralph Gill, took over the Hereford Ranch in 1961.
Image courtesy of Hereford Ranch.
The Jackson Hole Hereford Ranch brand, referred to as the O-V-O, is a truly iconic brand in the Jackson Hole region. The O-V-O represents the rich and long-lasting heritage of the Jackson Hole Hereford Ranch. It stands for honest and authentic traditional ranching.
Image courtesy of Hereford Ranch.
In 1961, the management of Hereford Ranch was passed to his son-in-law, Ralph Gill, and then, in 1994, passed to his son Robert Gill. Robert holds the reins of Hereford Ranch today with the help of his wife, Patti, and five children, Nikki, Patrick, Jessica, Scooter, and J.J. It is truly a Wyoming family affair.
Learning the family work ethic first-hand. Bruce Porter’s great-granddaughter Nikki Gill’s first job on the ranch was driving tractor. She was so small at the time blocks were added to the peddles.
Image courtesy of Nikki Gill.
Bruce created more than a ranch and company. He created a legacy. With a rich and deep-rooted history, the Gills pride themselves on natural methods of ranching. In loving the land, respecting their animals, and selling locally, they continue to preserve the intentions and beliefs of their great-grandfather, and the community.
Jessica Gill, driving cattle, fondly remembers her Grandma Gill say, “You have a heritage here and it's important, it's frail and you have to take care of it."
Image courtesy of Jessica Gill.
This Labor (free) Day, The Gill family graciously shares a piece of true western heritage with their family recipe for Grilled Ribeye with Gorgonzola Butter. This delectable main dish, perfect for any summer (and fall!) cookout, is a gift from their family to ours to yours. We truly hope you enjoy!
Beautiful Hereford Ranch Rib Eyes waiting for the holiday weekend’s festivities.
Image courtesy of Hereford Ranch.
Grilled Ribeye with Gorgonzola Butter
* Serves two hungry people
2 Jackson Hole Hereford Ranch Ribeye Steaks (to purchase Hereford Ranch beef click here)
Course kosher salt or sea salt
Fresh ground pepper
½ cup butter (softened)
2 oz gorgonzola cheese
¼ cup chopped flat leaf Italian parsley
1 clove crushed garlic
In a small food processor or magic bullet – combine the butter, gorgonzola, parsley and garlic.
* The gorgonzola butter recipe services more than 2 servings – leftovers will keep up to a week in the refrigerator, or three months in the freezer.
Season the steaks generously on both sides with salt and pepper.
Allow to sit at room temperature for at least 20 minutes.
Grill on high heat until desired doneness.
Top the steaks with the chilled gorgonzola butter – allow to rest for 5 minutes and then enjoy!
Peanut Butter and Jelly Cupcakes
The scent of fall is about to fill the air. Pencils will be sharpened, shoes polished and cleaned, teeth brushed (or so they will claim), hair perfectly combed, and lunches packed. The hearts of our young ones filled with hope, and tummies filled with butterflies, for it’s a fresh start for all. Not quite a new year, but more importantly a new school year. And for our children, it’s the only start that matters.
Going back to school… we still remember how it felt like it was just yesterday. Don’t you?
So long summer… It’s back to school September 5th
Everything was so simple. Summer days were long and vacation felt like an eternity. You couldn’t wait to see your friends and share stories of adventure. And then there was the possibility of school crushes, new teachers and recess gossip. Those were the days… when all we had to worry about was homework.
At least that’s how it seems looking back. Small and simple. But to our children school life is far from small and anything but simple. School life is life. It’s BIG, and it’s complicated. Their world revolves around school crushes, being with friends in new classes, and who gets picked first for anything. They have anxieties, fears, pressures, challenges, new experiences, excitements; feelings so big they can barely process them and hopefully, some homework too (we’ll remain optimistic).
A whole new world awaits
So, on the first day of this new school year, as we send our littles off, remember, though it may seem small and simple to us, it’s the first day of the rest of their lives. Let the young ones hug you a little longer and let the older ones act like they don’t know you. All we can do is love them just a bit more and celebrate their new beginnings.
To help ensure you also get an A+ and five gold stars we created the ultimate in after school treats: Peanut Butter and Jelly Cupcakes. A whimsical twist on a peanut butter and jelly sandwich, these crafty cupcakes are the perfect treat to share as your children recap every detail of their first day. Loaded with peanut butter, topped with peanut butter cream cheese icing, and generously filled with Stonewall Kitchen’s Strawberry Jam, they’ll make you nostalgic for your school days and your children nostalgic for you.
Peanut Butter and Jelly Cupcakes
Peanut Butter Cupcakes
Makes 18 cupcakes
1 2/3 cups all purpose flour
3/4 light brown sugar, packed (if at high altitude decrease by 1 tbsp)
1/4 cup granulated sugar
1 tsp baking powder (if at high altitude decrease by 1/4 tsp)
1/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter (I don’t recommend natural as it’s too oily)
2 large eggs, at room temperature
1 egg white, at room temperature
1 1/2 tsp pure vanilla extract
1/2 cup sour cream. at room temperature
1/2 cup whole milk, at room temperature (if at high altitude add 2-4 tablespoons of water to your milk)
- 1. Preheat your oven to 350°F (375° if at high altitude). Line cupcake pans with Belle Cose’s Gingham Paper Baking Cups.
2. In a large mixing bowl mix flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, mix the milk and sour cream together. Set aside.
4. With a Kitchenaid mixer, cream the butter and two sugars till light and fluffy, about 3 to 5 minutes.
5. Add eggs, egg white, and vanilla one at a time. Mix well after each addition.
6. Add the peanut butter. Mix till combined.
7. With the Kitchenaid mixer on low, add 1/2 of the flour mixture, followed by 1/2 of the milk mixture. Repeat. Mix till just combined.
8. Using an ice cream scoop, fill each liner 2/3 full. Bake for 18 to 20 minutes, or until a tester comes out clean. Allow cupcakes to cool on wire rack.
Peanut Butter Cream Cheese Frosting
4 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/2 creamy peanut butter
4 cups powdered sugar, sifted
1/4 tsp pure vanilla extract
1. With a Kitchenaid mixer, cream the butter, cream cheese, and peanut butter.
2. Slowly add the vanilla and powdered sugar.
3. Once combined, mix on high speed for 3 minutes till light and fluffy.
You’ll need one jar of Stonewall Kitchen Jam – our favorite flavor is strawberry. With a pairing knife or apple core, remove a center piece of the cooled cupcake. Fill with a generous spoonful of preserves. Top with frosting and garnish with fresh fruit.
Baked Brie Trio
What could be more decadent than a trio of baked brie? We can’t imagine much as it’s almost impossible not to adore the delicate balance of creamy, rich saltiness with these three perfectly paired toppings. Although already delectable on its own, a triple cream brie can be made even more delightful when topped with savory nuts or seasonal berries.
The actual baking is the epitome of simplicity; place an unwrapped round into a Camembert Baker, like this one from Le Creuset. We love the stylish little stoneware crock for its flawless ability to heat evenly. Warmed to gooey perfection it ensures the cheese isn’t overcooked or scorched. Ten to twelve minutes is all it takes, and though it’s possible to use a baking sheet, a Camembert Baker reduces mess by keeping melted cheese and toppings well contained.
Can’t wait for dessert? Incorporate the seasonal brightness of summer berries – local huckleberries being our current favorite – by simmering one cup with a splash of water and squeeze of lemon for about ten minutes. Gently crush berries with a fork or masher and pour over the baked brie.
Sweet & Savory
Combine two favorite tastes by adding a crunchy contrast to the smooth texture of your baked brie. Sauté a cup of chopped nuts with brown sugar and a teaspoon of butter over medium heat until sugar melts, quickly removing from heat and transferring to parchment paper to cool. Break candied nuts, sprinkle over brie and then top off with your favorite maple syrup or local honey.
If our recent cooler weather has you already craving fall flavors give apple pie baked brie a try. Slightly more complex, sweet wine poached pear and apple make this recipe well worth the effort. The addition of spiced honey drizzled on top will have you and your guests coming back for more. Get the full recipe here.
Summer Berry Brunch
As with summer, the farmer’s market in Jackson Hole is a short but sweet invitation to partake in the local growing season. Ripe red tomatoes, dark, earthbound greens and our absolute favorite - berries. Eaten individually, each cell bursts with freshness and sunlight. When featured in recipes, the results can be divine. Our suggestion? Head to your local market, grab every pint of berries you can find and host a brunch that celebrates the season.
For the first course, grab a handful of huckleberries or blackberries and smear them into a fresh bowl of cream cheese. The sweet & tart combination pairs beautifully atop smoked salmon, hearty bagels or best of all, sandwiched between a hot-off-the-griddle crepe.
For those with a sweet tooth, look for plump and hearty strawberries. When baked into quick breads or pastries, berries take on a different texture. They swirl and meld into the batter, mixing with butter and flour for a crisp edge and delicate interior. Our favorite feature is the strawberry skillet cake highlighting the strawberries' sweetness with the addition of balsamic.
For a savory spin, try a pint of blueberries in a blue cheese salad. Grab a head of fresh spinach or other hearty green. Rinse, spin and dry. Place in a bowl, drizzle with olive oil and squeeze one-quarter of a lemon on top. Work the leaves with your hands to soften them but not too much - just until tender. Top with ground pepper, crumbled blue cheese, walnuts or pepitas (or both) and a smattering of blueberries, ratios dependent on taste. The crunch of the nuts, pop of the berries and creaminess of the blue cheese makes for a beautiful combination of texture and flavor. Delicious and simple enough you may surprise yourself by serving this for dinner.
Thank you to our friends at Le Creuset for inspiring us with their bright and reliable cookware.
Annual Lions Club Pancake Breakfast | Start Your Fair Day Off Right
NO BETTER WAY TO START YOUR DAY
It is an early morning rise, just before the sun peeks over Snow King, to the smell of ham on the grill, coffee brewing, birds chirping, and cows bellowing. It’s Teton County Fair time, and the Jackson Hole Lions Club is cooking up their famous breakfast again.
4-H kids are washing, blow drying and brushing their show cows as they prepare for judging... tensions run high… family and friends watch in anticipation.
BREAKFAST YOUR WAY
Nearby you can smell the welcome aroma of ham; hear it pop, sizzle and sear on the grill… potatoes, green peppers, onions too… and eggs any way you want them; sunny-side up, over easy, or “stepped on” smashed scrambles… it’s a morning of breakfast dreams coming true.
EARLY BIRD GETS THE WORM | JULY 28-29, 7 - 11AM & JULY 30, 7:30AM - 11:30AM
Whether you’re serving your family of two, three or more, or joining friends and family for a day at the Fair, there is nothing better than an early morning breakfast to welcome a beautiful Jackson Hole day. Don’t forget to pick up your free Lions Club eclipse eyeglasses while enjoying breakfast.
We hope to see you at the Fair!
Garlic Varietals: How to Find, Prep and Create the Best Flavor with Every Clove
Summer recipes do well with a kick of flavor to balance the hearty fruits and vibrant greens that grace your bowl. Garlic is one addition that is both versatile and inexpensive; from scape (stem) to root (bulb), garlic makes every bite more lively.
While the average grocery store carries only one varietal - softneck garlic, there are many more varietals that are worth exploring. Learning the differences in flavor can provide a pinch of something different in an otherwise traditional dish.
Different Types of Garlic
Traditional softneck garlic possesses the mellow white flesh we know and love. Although interchangeable in a range of dishes, this varietal is best suited for stir fries, creamy pasta and vegetable-based dips. Softneck works well with recipes that require a quick fry or recipes that match the heat with cream and other savory ingredients. They are noted by the lack of a hard, central stem and contain between eight to sixteen cloves per bulb.
Others boast a large profile, such as elephant garlic. Its individual cloves are akin to the size of an entire head of the softneck variety. Elephant garlic shines particularly well when slow roasted - the skin to flesh ratio being more in favor of the spreadable nature of caramelized cloves. Although technically a member of the hardneck family, it’s size distinguishes elephant garlic from other varietals. Each bulb contains no more than five cloves and is roughly two inches high.
Hardneck garlic is aptly named for the presence of the central stem, or neck. Although this varietal has only four to twelve cloves per bulb, each packs more punch than that of a softneck. The flesh and outer skin is often streaked with pink and purple when fresh and works incredibly well as an accompaniment for roasts, slow cooked sauces and freshly made meats and pates.
A Few More Roots (and Scapes)
Two uncommon varietals are black garlic and creole garlic. The first has gained momentum in western cooking although often found in Korean dishes. It is actually the same as any other garlic bulb but has been caramelized and fermented, resulting in a sweet undertone with a hint of vinegar. It can be shaved and served over poached eggs or served with mild fish. Although there are techniques for achieving this at home, we recommend purchasing the end product. See The Steamy Kitchen's recipe for black garlic and scallops.
Creole garlic is aptly named, for both its color and spiciness. Its vibrant reddish-pink flesh does well with fish and shellfish, married with rice or pasta, and can be a great addition if you’re looking for more heat in a given dish.
The last part of garlic we have yet to explore are scapes, or stems. These are beautiful placed atop grilled meats and fish or featured in pasta. Known for their curlicue tops and mild flavor, you can add them to virtually any recipe without worrying about overtaking the other ingredients.
How to Prep Garlic; Create the Flavor You’re Trying to Achieve
Knowing how to best flavor your recipe will determine your best strategy. Before you turn on the burner, garlic must be prepped accordingly - how you slice it matters.
Garlic is much like an onion - the more cells you rupture directly correlated to the intensity of flavor. Consider your current garlic technique - how much liquid emerges from your prep. If there’s a significant amount of weeping on the cutting board, chances are it’s going to be intense in flavor and heat.
Zesting or grating the clove ruptures the most cells. Achieved with a Microplane, it’s one of the quickest ways to reduce garlic to a pulp. This technique may be quick but it’s also likely to burn your tastebuds unless properly implemented. It is suited to dips and creamy sauces like mayonnaise - cooking is no match for the heat this brings. See Cuisinart's recipe for bruschetta.
There are several forms of garlic presses, some with a lever, some with a rocking motion. This technique is also high up there in terms of convenience, the concept being to push the clove through a sieve or grate. Although this still brings a bit of heat, it’s nowhere near to zesting. This technique works well with slow roasted sauces, soups or baked dishes. When selecting a garlic press, be sure to find one that is dishwasher safe and easily comes apart for cleaning. See New York Times's Cooking for garlic soup.
Mortar and pestles aren’t on every kitchen countertop (though they should be for their versatility). You would think that grinding garlic would rupture more cells than pressing but this technique surprisingly yields a mellower flavor than pressing or zesting. This works well in dips, quick fries, pastes or roasts although the texture will play a definite role depending on how the pulp is incorporated.
Chop & Mince
The classic chef’s knife does wonders; it by far produces the best flavor with minimal heat. Slice off the root end of each clove, smash the flesh with the flat of your knife and chop away. Although we love the convenience of the aforementioned techniques, this particular prep method is by far our preference.
As you likely assumed, all techniques above require peeling the clove prior to prepping (with the exception of the press if you’re in a hurry). If you plan to use all the cloves at once, the container method works well. Place the whole head in a shakeable, sealable container. Shake - a lot. The cloves will come apart from the bulb and the skins will peel off. Discard skins and proceed with selected prep technique. If you’re looking to use one or two cloves at a time, set the bulb on a firm surface and smash the heel of your hand on the bulb. The individual cloves will separate and you can prep what you'd like and save the rest for later.
Turning up the Heat
It is important to pinpoint the flavor you’re trying to achieve. As you begin to roast, fry, sauté, barbecue or even chill your garlic-infused recipe, consider whether you want a strong dose of heat or a melt-in-your-mouth softness. Garlic is dramatically affected by how long and how high the heat is. In a soup or roasted dish, the longer cooking time results in a mellower melded flavor. Cooking with high heat has the same result, although beware as garlic can overcook and burn, lending a chewy, off-flavor that’s difficult to pass off as intentional.
For dishes that require a kick, prepare and cook other ingredients until just shy of finished (about three-five minutes) and toss minced or chopped garlic in the pan, letting it sear and warm through. If using high heat, reduce the time to two-three minutes. The garlic should have spice and flavor-filled heat without tasting too green or burning the tastebuds.
You can also opt not to cook the garlic at all. Garlic can be an amazing component for dips and spreads. Pesto, non-traditional tapenade, or an herbed cheese dip; when married with creamy or herbaceous ingredients, the intensity melts into the other ingredients, forming a savory, delectable topping. As with any cold dish, flavors marry better over time. Allow to sit in the fridge for three hours, or overnight, for maximum flavor.
Thank you to our friends at Microplane for inspiring us with their sharp edges, Serious Eats for their endless knowledge, Cuisinart, Bon Appetit and The New York Times Cooking for their supply of delicious recipes, the Garlic Farm for information on the many available varietals, and The Steamy Kitchen for exploring unique ingredients including black garlic.