Summer Adventures in Salt Lake City

I thought I would share with you a few fun things we did over the last few weekends and maybe inspire you for some fun activities this summer. And if you don't currently live in Utah maybe you'll be convinced to move here or to at least take a vacation here.

Bell Canyon
At the end of last week my friend Rachel and I took a hike up Bell Canyon, unfortunately I didn't bring my big bulky camera with me but let me just tell you- it was breath taking. Definitely one of those times you feel lucky to be able to hike and climb so that you can get to such beautiful spots hidden in nature. Bell Canyon is near Little Cottonwood; to get there take 12300 to Wasatch blvd. and follow Wasatch North until about 9800 South and you'll see a row of townhomes and a parking lot on your right side. The hike starts in residential area but proceeds to a beautiful still reservoir and then continues along a rushing river spilling into waterfalls and streams. My best advice- bring your camera and a friend because you'll want to take pictures for sure and also the trail gets a bit confusing towards the top and it's always better to be lost with someone rather than alone!

Salt Lake City Farmer's Market
Early Saturday morning I hopped out of bed excited to get to the downtown Salt Lake City Farmer's Market for the first time this year. I usually try to get there early to get the best produce and to beat some of the crowd (and believe me there will be crowds!). I got there around 8:30 am and we still parked pretty far away. I found tons of yummy things I wanted to bring home with me but trying to be wise I only brought a certain amount of cash with me to spend. I saw beautiful fresh figs, cantaloupe, arugula, fresh cherries- red and yellow, homemade soaps, specialty honey, strawberry rhubarb jam, an assortment of baked breads and danishes, fresh goats cheeses, lots of vegetables, lots of herbs, and beautiful plants and flowers. Here is what I decided I couldn't live without: a large bottle of Olive Oil from Tony Caputo's stand ($13), a bouquet of the most beautiful fresh flowers you've ever seen ($10), 2 stunningly orange zucchini ($1), and a bag a dried cherries ($5).
A few tips for you:
-bring a bag with you
-come hungry because there are plenty of samples and interesting foods to buy and taste
-only bring as much cash as you want to spend and don't even think about visiting the ATM at the Market
-allow enough time to casually walk around and take it all in
-don't leave without the fresh dried cherries on the N W side
-pumpkin blossum honey near the NW entrance is another favorite (thanks for the tip Amy)
**feel free to post a comment to add more tips for folks coming to the Market
My cherished goods from the Market

The Alpine Loop and brunch at The Foundry Grill at Sundance
I've lived in Utah now for 4 years and I can't believe it was my first take the scenic drive around the Alpine Loop in Provo Canyon. I've been up to Sundance before but hadn't ever completed the loop down into Highland. I've even recommended the drive to tons of people without doing it myself. Now I can officially say that it is as amazing as everyone talks it up to be. The drive is usually open to the public from approximately late May to late October and takes you through Uinta National Forrest along streams with unforgettable views of the glacier peaks of Mt. Timpanogos. We started on the Provo Canyon side for a couple of reasons- we wanted to go to Brunch first at Sundance and also because we'd heard you don't have to pay the entry fee if you go this way (saving the money to spend it on food). So, we headed south and took the first Orem exit up Provo Canyon hwy 189, then exit for Sundance. We had a leisurely brunch at The Foundry Grill slowly trying all of their buffet offering from Utah Trout with Orzo in a Lobster Cream Sauce to Zucchini Walnut French Toast! I tried to sample a little of everything with out over doing it and I loved every bite! From Sundance just continue on up the mountain for the Alpine Loop (about 15 miles) which will then drop you out at American Fork Canyon in Highland, UT on hwy 92. If you need a place to eat on the American Fork side, try Blue Lemon Bistro on hwy 92, a great place for fresh healthy foods- soups, salads, sandwiches, and desserts. For your drive, plan the afternoon so you don't have to rush and my best advice- roll the windows down and enjoy the sounds of the streams along the road.

Salt Lake City Arts Festival
I also went to the annual Salt Lake City Arts Festival on Saturday night. We enjoyed music from a Jazz Band and walked around to all of the artists' booths. To save some cash I recommend going during a lunch hour when the price to get in is only $5. Or buy your tickets in advance at the Library store for only $7. Plan on riding trax to get there or your bike if you live near because parking is horrendous. The food is pretty good also- cinnamon roasted almonds, lots of ethnic foods, crepes, and tapas, beer and wine on the North West side. We tried fish tacos and a taco salad from Cafe Sabor and enjoyed them both. I especially like Cafe Sabor's salsa! Then we had to try a dessert crepe - apple cinnamon crepe topped with whipped cream! I enjoyed this year's expereience at the Arts Festival more than years previous maybe because I stayed to watch the Jazz Band. Last year I got kind of bored with the art after a while and didn't find the whole experience worth the money to get in. This year we had the pleasure of seeing Lenny Picket play the saxophone and Ken Rosenthal on the piano- both extremely entertaining, making whole experience much more worth while. So, plan on watching one of the comedy or music acts for sure when you go next year!

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The Big Winner

Josh, my husband, asked me, "So, how exactly are you going to draw for a winner of this contest?" And honestly I didn't have an answer but decided I would just go old school and draw names from a hat. So, the lucky winner, picked at complete random from the draw of a hat is R Schiffman, from Orem Utah, who apparently loves espresso (has a blog devoted to fixing his espresso machine: ulka pump repair and is a world traveler and writes about his travels at Brownbag's Musings. I look forward to reading about his trips to Bruges and his experience with Goose Confit. Thanks to everyone who joined the following of this blog. I hope to have another giveaway really soon. For now I will leave all of you with an amazing recipe for Sour Cream Waffles for you to make this weekend...so everyone is a winner today.

Sour Cream Waffles
adapted from Gourmet Magazine Feb 2008

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom or cinnamon
1 cup milk
1 cup sour cream
1 teaspoon pure vanilla extract
1 tablespoon honey (I used cinnamon infused honey)
2 large eggs
3 tablespoons unsalted butter, melted

DIRECTIONS
Mix all dry ingredients with whisk then in separate bowl mix wet ingredients. Heat waffle iron. Slowly add dry ingredients into wet. Mix until just combined- don't over whisk. Cook until golden brown. You'll end up with a perfect fluffy and crispy waffle with great flavor.

For a full list of VintageMixer recipes click here.

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French Oven Artisan Bread

I found this recipe on a blog the other day and was super excited to try it out. I haven't ventured into bread making much at all, except for some rolls I made this year around Easter, Buttermilk Fantails from Gourmet Magazine. I've been wanting to make bread but I knwo how much time you have to carve out of your schedule to actually do it. So, I found what looked like an easier recipe that claimed to be no-knead (no manual labor required) plus the recipe calls to cook the bread in a cast iron pot which I thought sounded pretty interesting. Basically, there is very little yeast required but a longer than usual rising period. I added a few ingredients that I had around, flax seeds and steel cut oats, to add some texture to the bread. I only bought whole wheat bread flour so that's what I used but then I read that it's better to use part wheat and part white, so I'll try that next time.
An update on the giveaway: you can still follow my blog through the end of today to be entered to win a $25 gift certificate to Sun and Moon Cafe. If you haven't been there this is a great chance to experiment with a new place in Salt Lake City. It's a quick drive up beautiful Emigration Canyon and this time of year you can enjoy your meal on their patio. Don't forget to try their house-made cheesecake while your there!

French Oven Artisan Bread
adapted from NY Times recipe and kissmyspatula
Yield: One 1½-pound loaf.

INGREDIENTS
3 cups all-purpose or bread flour, more for dusting (I recommend using 1 cup wheat and the rest white)
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups of water
optional (1 TB flax seeds, 1/2 cup steel cut oats)

DIRECTIONS
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir/fold with spatula until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; fold it over on itself once or twice. If dough hasn't risen much knead a few times on floured surface. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball by pulling edges into middle. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Spray pot with non-stick cooking spray. Slide your hand under towel and turn dough over into pot, seam side up (if there is no seam using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough). If your dough looks like a mess that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Dust top of bread with a bit of flour. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

my breakfast this morning, a slice of fresh bread with Strawberry Rhubarb jam.

For a full list of VintageMixer recipes click here.

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First Blog Contest

I figure that I'm over due for a contest to reward all of you have supported me and this blog so enthusiastically. I am so thankful for all of the encouragement and support that you've given me and I hope to give back more than just recipes and reviews but inspiration and care as well! So, thanks to all of you who've started following my blog and who are engaging in this culinary tour alongside me! I hope to take you to restaurants you've never been before in Salt Lake City, give you courage to experiment with new recipes in your own kitchen, and bring you with me to new cities and maybe even new countries around the globe.

Behind door number one: I am giving away a $25 gift certificate to Sun and Moon Cafe, a Salt Lake destination for good food as well as blues and jazz music. To be eligible to win you just have to become a follower of my blog. Click on the right sidebar link to become a follower. I will enter in all who follow me and pick a winner at random. The contest will close at end of day tomorrow (Thursday). If someone wins who is not local to SLC, I will find something fabulous to send you in the mail and then redraw for a SLC winner as well. Thanks for playing with me!

Also, I started a flickr site with photos of restaurants around Salt Lake and photos of some of my recipes. Check out Vintage Mixer on Flicker.

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Rosemary Breakfast Potatoes

I've made these several times for large groups of guys, mainly when there's several musicians in town at our house, and they all seem to enjoy them! Really you can have them for lunch or dinner but I think they are a great combo for bacon, eggs and toast- the ideal breakfast for most men. They are super easy to make, you just have to allow enough time for them to cook. What's the ideal breakfast for your man?

Rosemary Breakfast Potatoes
for four people

INGREDIENTS
12-14 red potatoes
1/4 onion chopped or 1 shallot
2 TB olive oil
few sprigs of fresh rosemary
salt
pepper

DIRECTIONS
Chop onion or shallot. Heat olive oil in skillet then add onion/shallot and saute for 2-3 minutes. Chop potatoes into desired size (the smaller the size the quicker they will cook if you are in a rush). Add potatoes to skillet and cook for 15-20 minutes or until desired softness. The last few minutes of cooking add the fresh rosemary. Salt and Pepper to taste


For a full list of VintageMixer recipes click here.

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Christina's, Sun Valley ID

While in Sun Valley last week Josh and I visited Christina's, a long awaited experience. Last year we went to Sun Valley for our anniversary and I wanted so badly to try Christina's because I had heard so many positive things about this Tuscan styled restaurant but the day we planned to go there it was closed and we left the next day. So, Josh made sure to take me here this trip (what a great guy!). We went for lunch and took in every moment of our special lunch together. Here is a quote from Christina's website about their lunch,
"We believe in Lunch. Not just a quick bite at the mall but Lunch. Over lunch we share not just wine and bread but we share our joys, our worries, and our secrets."
This is so fitting because we have had so much company this past month that we haven't had barely a moment with just the two of us. It was a great time for us to reconnect and enjoy a special meal together. As most of you already know, sharing a special meal with someone speaks my love language. Here is a image of Christina's, aromas of fresh baked artisan breads, friendly European staff, beautiful desserts on display, homemade jams for sale, and photos of Italy embellishing the walls. We enjoyed every bite of our meal and to top it off we enjoyed tiramisu. But even more than the amazing food and fun european atmosphere, we just enjoyed being across the table from one another. I hope you can go experience Christina's at Sun Valley sometime. But in case you can't- here is a recipe from her cookbook that I hope you'll enjoy:

Celery, Hazelnut & Pecorino Salad
from Christina's Tuscan Table

INGREDIENTS
3 celery hearts and tender pale green leaves
2 cups toasted hazelnuts coarsely crushed
2 lbs *brinata, cut in 1/2 cubes
Lemon Vinaigrette
30 whole leaves Itlaian parsley, for garnish
Freshly cracked black pepper

Lemon Vinaigrette
makes 1 cup
1/2 cup extra virgin olive oil
1/2 cups freshly squeezed lemon juice
1/2 cup finely chopped Italian parsley
1 TB brown sugar
Salt and Pepper to taste

DIRECTIONS
Wisk together all ingredients for Lemon Vinaigrette. Cut celery hearts into 1/2 inch crescents and coarsely chop green leaves. In a salad bowl mix celery, toasted hazelnuts, and brinata. Lightly toss with lemon vinaigrette, garnish with parsley leaves, and serve with freshly cracked black pepper.
*Note Brinata is a young Tuscan pecorino, mild and soft. Its natural, edible rind is encrusted with a delicate white mold, like felt. Brinata is very good served with quince, truffle honey, fig mustard, almond or chestnut honey, and of course with pears or fava beans.

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Victory Garden Update

I wanted to give you an update on my first garden. After making the pesto I thought it would be a good idea to tell you more about my garden and ask those of you who are much better gardeners than me a few questions. In April of this year, coinciding with my beginning days of being unemployed, we decided to start our very own vegetable and herb garden. With more time on my hands and a desire to one day have my own garden we quickly got started. First, naming the garden, the Victory Garden, after the gardens that people created while during World War I and II to reduce pressure on food supply and as morale booster. We thought it was fitting and even thought we don't feel like we're that bad off it will be great to save some money on groceries this summer and we hope to be able to give some away also. We decided on a raised garden and used railroad ties (2 high) to raise it off the ground; then we used some excess dirt from our very uneven backyard to fill the space. We found most of our plants at the Wasatch Community Garden sale in early May and then supplemented that with plants from Home Depot (much better selection than Lowes). We planted tomatoes, several varieties that I don't really know much about, peppers, broccoli, cauliflower, beans, blueberries, strawberries, rhubarb, and herbs: cilantro, parsley, basil, mint, and rosemary. We got a drip hose from Home Depot and set it up in rows inside the garden; we got a fat hose but I think I would recommend a thinner one that would be easier to maneuver. Then daily we started watering for about 45 minutes. Now remember I have never done this before and that sounds like a lot of watering but so far it's worked okay. Let me know if you have better advice. We did put a bit of fertilizer on the plants at the first but no compost. Here are a few questions I have:

The Rhubarb is not looking so hot does anyone have any tips? Right now it is planted in a corner getting a good amount of shade and water.

Tips for strawberries and blueberries??

What will the cauliflower look like? Does it come up from the middle of the plant like broccoli? Dumb question I know but please be gentle with my garden naivete.

If there are holes in some of my leaves does that mean there are bugs? What do I do about this?

My broccoli has sprouted (not sure if this is the right word) from the center of the plant but now is spreading out and flowering- is this normal? Should I have cut off the broccoli floret before it spreads and flowers?

Thanks for any advice you can give!
Broccoli flowers?!
Tomato sighting

10 comments

Fresh Pesto

One of my main goals by having a small garden was to grow enough basil to make pesto. When I was in college a friend and mentor of mine, Ruthie, brought me to a farmer's market and we picked out a big bouquet of basil to go home and make pesto with. Ever since then I've been wanting to make it again.

The taste and process of making pesto brings me many memories of Ruthie. She was someone very special to me and taught me many things about cooking and about joyfulness. If you were to meet her you would, without a doubt, realize that she is the most joyful person you've ever met. Not a bothersome exuberant zeal but a calm, content, caring joy that overflows onto every person she meets. Often times certain foods remind me of certain people in my life. Pesto is Ruthie to me. She had her own fresh herb garden in her beautiful back yard and we would go outside for rosemary or thyme as we cooked dinner together. She taught me what olive oil to buy at the store (Extra Virgin, Cold Pressed), how to make a quick simple salad with homemade dressing, and best of all she exemplified to me how to engage with company that she humbly invited into her home. All of this to say, I hope you can make this pesto with someone else or for someone and share the love of food and cooking together. And I'm sure you'll enjoy this classic recipe.

Fresh Pesto
adapted from my mentor Ruthie's recipe

INGREDIENTS
2 handfuls (1 cup packed) fresh basil leaves
1/4 cup coarsely chopped walnuts or pine nuts
4 tbsp freshly grated parmesan
3 TB good extra virgin olive oil
3-4 garlic cloves
1 TB fresh lemon juice
salt and pepper to taste

DIRECTIONS
In a food processor mix together basil and nuts. Add garlic and olive oil and pulse again. Add cheese, lemon juice and salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Store in an air tight container in the refrigerator. Add more olive oil before serving, if taken straight from the fridge. Or freeze in ice cube trays so you can easily pop out a new serving with a fresh batch of pasta. This will make about 6-8 ice cube size servings (2 people/ea), so double the recipe if you would like more.

For a full list of VintageMixer recipes click here.

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Josh Rosenthal Music

For those of you who don't already know- my husband is a singer songwriter with an amazing voice an natural talent on guitar and piano. If you need a classification his music is a cross between John Mayer and Willie Nelson. Maybe you are just interested in my blog for food related stuff- if so, think of this as a suggestion for good cooking tunes! Download some of his music from itunes and listen while you cook tonight's dinner! If you like what you hear, come see him live at the Venture Outdoor Festival this Saturday, June 20, at Canyon Rim Park 8pm. Here are some ways you can hear and purchase his music:
LISTEN Josh Rosenthal on myspace
PURCHASE Josh Rosenthal Online Store
FOLLOW Josh Rosenthal on Twitter
READ Josh Rosenthal's Blog

And because I'm biased, here is what others are saying about his music:

Fellow musician Josh Wilson: "Josh (Rosenthal) is a great communicator because he is honest. He writes from personal experience, and he's not afraid to tackle the hard topics. That's why people relate to him. He sings about real life, not an idealistic, candy-coated version of reality.

An old friend: "Josh is always improving as a musician and a writer. He is a purist when it comes to music. He believes in painting the canvas anew every time he sits down to write."

A University of Utah Professor: "Have you ever heard someone sing a song that made you forget to breathe? Some people at the concert were crying. ... His lyrics seem to have universal truths, even the nonreligious songs. You feel like he's inside your head, and you wonder how he got there."

Here is the info on his concert with Josh Wilson this weekend at the Venture Outdoor Festival:

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Salt Lake City Restaurant Reviews

Salt Lake City Restaurants

My 2010 must try list

A list of dog friendly restaurants in Salt Lake City
Patio Dining in Salt Lake City
Best Salads in Salt Lake City

Rico Cafe and Market- casual authentic Mexican food

Nobrow Coffee- serving amazing single cup coffee 'pour-overs'

Kiler Grover Winery - urban winery and tasting room

Chanon Thai - our favorite Thai food in Salt Lake

Eva's Sunday Brunch - best eggs benedict in town

Rose Establishment - fine coffee and pastries

Salt Lake City Art Institute - 3 courses meal at renown cooking school

Sea Salt - Fine Italian Dining

The Metropolitan - a Salt Lake City fine dining classic

Viking Cooking School - learn and eat at the same time

Caputo's Market and Deli on 15th and 15th - neighborhood Italian deli

Mini's Cupcake Cafe - sandwiches, salads, & tons of cutsie cupcakes in a retro cafe

My Dough Girl - A creative variety of freshly baked cookies in downtown slc

Carlucci's Bakery - My favorite place to get a cannoli. Great sandwiches & salads

Cafe on 1st - Coffee Shop in the Avenues

Ekamai Thai - Thai Cafe in downtown

Copper Onion - Fine Dining near Indie Movie Theater

Normandie Cafe - bakery serving soup, salads, and sandwiches in Holladay

Caputo's by Night - classic Italian in downtown

Michelangelo's Italian - fine Italian on Highland Drive

The Beer Hive - extensive beer list with ice bar in downtown

Silver Fork Lodge - mountain lodge dining up Big Cottonwood Canyon

Les Madeleines - amazing French Bakery across from the library

Pago -American fine dining inside the hip 9th and 9th neighborhood

Frida Bistro - a one of a kind in Salt Lake, serving Mexican food with an up scale touch

Vinto- a modern pizzeria near downtown Salt Lake

Ruth's Diner - a cosy diner up Emigration Market serving fresh comfort food. Great brunch everyday and barbecue with live music on Thursday nights.

Forage - a several course journey for a special evening full of flavors and new experiences

Tulie Bakery - neighborhood bakery near 9th and 9th serving amazing baked goods and cakes

Takashi- My favorite sushi restaurant, located in downtown Salt Lake City.

Martine- European Tapas and Fine Dining downtown

Wild Grape Bistro- A Taste of the New West with Fine Dining Flare

Toasters Deli- Gigantic Toasted Gourmet Sandwiches in downtown Salt Lake City

The Bayleaf Cafe - Comfortable Food in downtown Salt Lake City

Eva's - A Tapa Bar on Main Street in downtown Salt Lake City. The perfect place for an outing with a group of friends.

Diva's Coffee and Cupcakes - Great patio for a light breakfast or lunch.

Cucina Deli- Casual lunch and dinner spot in the Avenues

Em's Restaurant -Perfect special lunch or dinner spot near The Capitol. Also serving brunch on the weekends.

Cafe Niche- Specializing in brunch and light dinner with live music on the weekends

Settebello - Classic Napoletana pizza

City Greek Express - Casual Greek-Fuision

Finn's Cafe - Swedish Diner

Nuch's - Classic Italian Pizza and Calzones

Cafe D'Bolla - Espresso and Bubble Tea Cafe

Liberty Park Grill - All American breakfast and lunch

Sunflower Market - Fresh foods market

La Cai Noodle House- Chinese and Vietnamese Cuisines

Sage Caf- Organic Vegetarian

The Soup Kitchen- Homemade Soups and Breadsticks

Elizabeth's Bakery and Tea Shop- English Bakery and Tea Room

5 comments

Images of Unemployment

The question everyone has been asking...what are you filling your time with now that you're unemployed?? Well, believe me, I've found ways of keeping busy for sure during this last month. I laid a patio in our back yard, planted a vegetable and fruit garden, removed all of our weeds, cooked a lot, visited the Tracy Aviary, helped brew some beer, babysat my friend's son, an traveled a bit also! Oh and we've had 4 different sets of company come stay with us! Right now I'm in Sun Valley with Josh as he plays a few concerts up at a camp in Sawtooth National Park. It is a special time of our life where I can enjoy traveling with him and watching him play so I'm taking advantage of that for sure and counting myself lucky to get to travel to beautiful places such as Ketchem, Idaho. It's been fun and busy for sure. Here are some images of my season of unemployment.

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Blueberry Tartlets

To honor a few dear friends I had a special dinner and we enjoyed these Blueberry Tartlets for dessert. It's always good to have some girl time when the men in your life are out of town. My husband is currently in Nashville recording a new album, which is super exciting. I hate when he's gone but take advantage of the time to get quality time in with girl friends. It also helps that I'm unemployed and have enough time to make tarts all day! We enjoyed chatting about all of the transition going on in our lives, new jobs, babies, possibilities of new jobs and possibilities of new babies and dreamed together of what our futures might be like when we grow up :) One friend hopes to become a children's book writer some day, another is traveling to Haiti to serve the hungry, and another talks of her sweet boy and the delights of being a mom. All of my friends are so unique and fascinating to me. Our other fun menu items were Wild Mushroom Crostini, a recipe I got from my friend who is a professor at the U and also delights in good foods, and Asparagus and Sun Dried Cherry Risotto, a favorite around our house. We enjoyed our food as well as the utensils we ate from...my mother recently handed down to me her wedding stem wear and we got to use it for the first time. Forks, knives, spoons, and serving utensils that I'm not even sure how to use, that have been sitting in a safety deposit box for way too long. I hope to get some good use of them and pass them down along with the stories that go with using them over a shared meal.

Bluberry Tartlets

PASTRY DOUGH
1 1/2 cups of all-purpose flour
1/2 cup grams of very cold butter
2 TB sugar
1/2 teaspoon of salt
1 egg, beaten with 2 teaspoons of water

Sift the flour, sugar and salt directly onto a work surface (a cold surface such as marble works best). Cut the butter into small pieces. The butter must be very cold before you add it into the flour. Mix the butter into the flour by using a metal pastry scraper to cut in the butter and fully incorporate it into the flour mixture. You can also use your fingers, but if you do you must do it quickly to ensure that the butter stays as cold as possible. Once the dough has the texture of fine sand, create a well in the center by using a cup or a glass. Add the egg and water to the center (you can do this in batches depending on the size of your well). Gently beat the egg in the center and slowly incorporate the flour into the center making sure that the well does not break. Once most of the flour has been incorporated you can start using your hands. Knead the dough and form a round ball of dough. At this point, take a small handful of the dough, and, using the palm of your hand, smear it out completely onto the counter surface. This process makes sure that the butter is fully incorporated into the dough, and helps form a dough that will be easy to work with. Re-form the smeared piece of dough, and repeat with the rest of the dough until you have a pile of chunks of dough. Form it into a ball again. Wrap the dough in plastic wrap and leave to rest in the fridge for at least 45 minutes.
Preheat your oven to 375 F. Take the dough out of the fridge, unwrap and leave it out for a few minutes so it warms up a little. Lightly flour your working surface and roll out the dough to about 1/8 inch thick round. Use small cookie cutters to cut out circles of dough. Place in buttered individual molds and gently prick the bottom of the dough with a fork a couple times. Then, place a small circle of parchment (a little bigger than the size of the mold) in the center of the circle of dough and place some baking beans on top to weigh the paper down. Bake for 10-12 minutes or until the edges of the tart turn a light shade of golden brown. Let the tartelettes cool for a couple minutes, discard the beans and parchment paper and leave to cool on a cooling rack.

PASTRY CREAM
2 cups whole milk
1/2 vanilla bean, split and scraped (or 1 teaspoon of vanilla extract)
4 egg yolks
1/3 cup of sugar
2 TB flour
2 TB cornstarch

Separate the eggs and combine the yolks with the sugar. Whisk until the mixture turn a yellow pale of yellow (about 3 minutes). In a separate bowl, stir the cornstarch and flour together and add it to the sugar-yolk mixture. Stir to remove any lumps. In the meantime, bring the milk and vanilla bean to a boil. Stir occasionally. As soon as the milk starts boiling, add a ladle of hot milk to the egg mixture and stir vigorously (this ensures that the eggs won't curdle). Add all the egg mixture into the milk mixture and whisk until the mixture thickens. This take 1-3 minutes. Remove from the heat as soon as the mixture thickens. Place the pastry cream in a bowl and cover with plastic wrap. Make sure that the plastic wrap touches the surface of the cream (this prevents the formation of a skin). Let the pastry cream cool.

GARNISH
1 small box of blueberries
A couple spoonfuls of apricot jam
1 tablespoon of water

Once the tartelettes and pastry cream have cooled down, add some pastry cream to the bottom of each tart. The cream should go up 2/3 of the tart shells. Add the blueberries on top. In a small saucepan, heat the apricot jam for about 3 minutes. Add the water and stir. The glaze shouldn't be too thick, so add more water if it seems to thick to brushed on top of the fruit. Once the consistency of the glaze seems good, gently brush the glaze onto the blueberries and serve.


For a full list of VintageMixer recipes click here.

3 comments

Utah Restaurant Reviews

Salt Lake City Restaurants

Rico Cafe and Market- casual authentic Mexican food

Nobrow Coffee- serving amazing single cup coffee 'pour-overs'

Kiler Grover Winery - urban winery and tasting room

Chanon Thai - our favorite Thai food in Salt Lake

Eva's Sunday Brunch - best eggs benedict in town

Rose Establishment - fine coffee and pastries

Salt Lake City Art Institute - 3 courses meal at renown cooking school

Sea Salt - Fine Italian Dining

The Metropolitan - a Salt Lake City fine dining classic

Viking Cooking School - learn and eat at the same time

Caputo's Market and Deli on 15th and 15th - neighborhood Italian deli

Mini's Cupcake Cafe - sandwiches, salads, & tons of cutsie cupcakes in a retro cafe

My Dough Girl - A creative variety of freshly baked cookies in downtown slc

Carlucci's Bakery - My favorite place to get a cannoli. Great sandwiches & salads

Cafe on 1st - Coffee Shop in the Avenues

Ekamai Thai - Thai Cafe in downtown

Copper Onion - Fine Dining near Indie Movie Theater

Normandie Cafe - bakery serving soup, salads, and sandwiches in Holladay

Caputo's by Night - classic Italian in downtown

Michelangelo's Italian - fine Italian on Highland Drive

The Beer Hive - extensive beer list with ice bar in downtown

Silver Fork Lodge - mountain lodge dining up Big Cottonwood Canyon

Les Madeleines - amazing French Bakery across from the library

Pago -American fine dining inside the hip 9th and 9th neighborhood

Frida Bistro - a one of a kind in Salt Lake, serving Mexican food with an up scale touch

Vinto- a modern pizzeria near downtown Salt Lake

Ruth's Diner - a cosy diner up Emigration Market serving fresh comfort food. Great brunch everyday and barbecue with live music on Thursday nights.

Forage - a several course journey for a special evening full of flavors and new experiences

Tulie Bakery - neighborhood bakery near 9th and 9th serving amazing baked goods and cakes

Takashi- My favorite sushi restaurant, located in downtown Salt Lake City.

Martine- European Tapas and Fine Dining downtown

Wild Grape Bistro- A Taste of the New West with Fine Dining Flare

Toasters Deli- Gigantic Toasted Gourmet Sandwiches in downtown Salt Lake City

The Bayleaf Cafe - Comfortable Food in downtown Salt Lake City

Eva's - A Tapa Bar on Main Street in downtown Salt Lake City. The perfect place for an outing with a group of friends.

Diva's Coffee and Cupcakes - Great patio for a light breakfast or lunch.

Cucina Deli- Casual lunch and dinner spot in the Avenues

Em's Restaurant -Perfect special lunch or dinner spot near The Capitol. Also serving brunch on the weekends.

Cafe Niche- Specializing in brunch and light dinner with live music on the weekends

Settebello - Classic Napoletana pizza

City Greek Express - Casual Greek-Fuision

Finn's Cafe - Swedish Diner

Nuch's - Classic Italian Pizza and Calzones

Cafe D'Bolla - Espresso and Bubble Tea Cafe

Liberty Park Grill - All American breakfast and lunch

Sunflower Market - Fresh foods market

La Cai Noodle House- Chinese and Vietnamese Cuisines

Sage Caf- Organic Vegetarian

The Soup Kitchen- Homemade Soups and Breadsticks

Elizabeth's Bakery and Tea Shop- English Bakery and Tea Room

Park City Restaurants

Tarahumara- Casual Mexican food worth the long drive to Midway

Reef's Mediterranean Restaurant - the best Mediterranean food in Utah

Fairweather Foods - Natural Food Market and Fresh Food Cafe

Silver - Swanky Lounge on Main Street

Deer Valley Resort Turkey Chili

Shabu - Freestyle Asian Cuisine on Main Street

Legends Bar and Grill at Park City Mountain Resort - amazing ski resort burgers and nachos

J&G Grill at St. Regis Deer Crest - a dining adventure in a luxury hotel

Windy Ridge Cafe - where the locals dine in Park City

Talisker on Main - a friendly take on high society fine dining

High West Distillery - Utah's first distillery since the 1870's

Maxwell's- Specialty pizza & casual Italian eatery

Cafe Terigo- Fine Italian Cuisine

Silver Star Market and Cafe- Casual Deli and Bakery

Purple Sage - American Western with a Fine Dining Twist

Ogden Restaurants

Rickenbacker's Bistro - Country club dining with a great view of airplanes coming and going from the airport

Provo Restaurants

Communal- a gourmet twist on a Sunday family meal

Communal Breakfast - a breakfast worth driving 45 minutes for

Highland Restaurants

Blue Lemon Bistro - Casual Healthy American

St. George Restaurants

Twenty Five Main- American casual cuisine and cupcakes

Haven- Fine American cuisine

Boulder Restaurants

Hell's Backbone Grill - award wining sustainable restaurant in a remote area of Southern Utah

Springdale Restaurants

Parallel Eighty-Eight- Fine American cuisine

Oscar's Cafe- Casual American and Mexican Cafe

Eden & Huntsville

Shooting Star Saloon

Carlos and Harley's

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Twenty Five Main, St. George UT

Another great spot for locals and visitors to St George, Twenty Five Main. Mel took me here for an afternoon snack to try some of their specialty cupcakes. Gourmet Cupcakes have been all the rage this year with new stores popping up like crazy and lots of cupcake blogs and websites. Lots of people really love cupcakes and the creativity that you can express with all of the different varieties, colors, and decorations you can add. As for me, cupcakes are not usually my first choice when it comes to desserts. I'm more of ice cream kind of girl. I like cake if it has a big scoop of ice cream on it but I could go usually without the cupcake by itself. Now I will admit that there are a few cupcakes exceptions I've tried lately that have changed my perspective. For example, the original Cupcake vendor Sprinkles, my friend Allison got me to try their red velvet and I loved it. She knows her cupcakes and also bakes many of her own that sound divine. It was perfectly moist with soft cream cheese icing and their signature red dot on top. I think a lot of the time I just don't think a cupcake is worth the $4 you have to pay for one at a gourmet cupcake shop. At Twenty Five Main, I had a new experience. Their cupcakes were only $1.75, not too oversized, fresh and moist. I guess those are my qualifications for a good cupcake. What are yours? Would you agree?? I tried the Raspberry Lemonade cupcake at Twenty Five Main and especially loved the raspberry icing made with real fresh raspberries. I have been into a lemon flavor kick so the lemon cake was also a good choice. I have heard that the peanut butter cupcake is also good. The cupcakes there really tasted fresh and home made, from scratch - not dry at all! Twenty Five Main has many other fun items on their menu for breakfast, lunch, and dinner, but it seemed like overall everyone in there had a cupcake in hand. Especially, all of the kids running around (I was quickly reminded that I was still in Utah where kids out-number adults). Check out more of Twenty Five Main on their website. And if you're in the area you should also walk around Ancestor Square, where you'll find lots of cute independent shops and cafes. One more thing: don't miss Urban Renewal, 5 E Saint George Blvd, for some great second-hand finds in furniture, decor, and fashion. I found some great yellow heals and a fun old red belt there. Overall I loved my visit to St. George and am excited to go back for more exploration soon.


Ancestor's Square, St. George Utah

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Haven, St. George UT

Taking advantage of m unemployment I am spending a couple of days in St. George visiting one of my best friends. We decided to venture out and try a new restaurant recommended to me on twitter. We went to Haven, a restaurant specializing in great american cuisine. This restaurant opened recently by a young couple and surprisingly this is not their only job. The wife is a singer songwriter while the husband is a former professional tennis player. Their eclectic lifestyles are well played out in their menu selection as well as the design of the restaurant.

Since I'm on a tight budget we decided to go out for lunch and order light. We both tried salads. I ordered the Roasted Beet Salad with local beets, oranges, house made ricotta, hazelnuts and a honey white balsamic vinaigrette. I was a lovely presentation and unique in flavor. I also tried some tomato basil soup which was also unique. It was not as creamy as usual and had a pepper taste. The atmosphere is definitely what puts this place over the top with fun wall papers, high ceilings, and big picture windows with long drapes. The hostess and waitresses are all dressed in vintage style with bright red lipstick and 40's hair styles. It was definitely a fun spot for a special outing with my friend and I can imagine that the dinner entrees would be pretty amazing as even the salads were tasty!

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Mediterranean Orzo Salad

I can't help but think that this time last year I was in Greece on the Mediterranean enjoying the beautiful clear blue seas, traveling with my dear friend Kristin, delighting in news foods from a foreign land, and sipping on rich red wine. As I pondered our adventure I decided to use some familiar tastes of my trip to create a new light spring dish. I recently had an Orzo salad at Stein Ericksen's in Park City and have wanted to recreate something similar ever since. So, this dish is inspired by my longing for Greece combined with the great foods of the prestigious ski lodges in Deer Valley.

Mediterranean Orzo Salad

INGREDIENTS
1 cup fresh spinach, washed and stems removed
1/2 cup asparagus, cut into .5 in pieces
1 can marinated artichoke hearts
1/2 cup red bell pepper, chopped
1/2 cup mushrooms, sliced
1 and 1/2 cups of orzo
5-10 basil leaves
zest of 1 lemon
2 TB lemon juice
2 TB olive oil
1/2 cup crumbled feta cheese
reserved artichoke marinade
Toasted pine nuts
Sea Salt and Pepper to taste

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add Orzo pasta and cook for 8-10 minutes or until al dente (just barely crisp); drain. While pasta is cooking saute asparagus and mushrooms in 1 TB olive oil, about 5 minutes. Don't cook the asparagus too long because you still want it to be crisp for the salad. Drain artichoke hearts, reserving liquid. Stack the spinach leaves and slice thinly into julienne strips (to julianne you can roll the leaves and slice lengthwise to create long thing strips of leaves). Prepare the basil the same way. Add the spinach to the drained hot pasta. Add red peppers, mushrooms, artichoke hearts, lemon zest, and lemon juice. Season with salt and pepper to taste. Mix in the basil then drizzle the pasta with the olive oil. Top with feta and toasted pine nuts. If more sauce is needed add the reserved artichoke marinade.
*note: The best feta cheese comes in blocks not pre crumbled. Buy the block then crumble it yourself. The pre-crumbled feta available in stores is usually not the best part of the cheese.
*note #2: Wait until the end of a recipe to add fresh herbs so their aroma and flavor stays fresh. Dried herbs can be used at any part of the cooking process.



For a full list of VintageMixer recipes click here.

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