Forage, Salt Lake City Utah

The experience offered at Forage is unmatched in Salt Lake City. From the chef's introduction with mushroom croquets all the way to dessert, each bite awakens its own conversation and contributes to the unforgettable journey of the evening.

With the help of our friends who love to introduce us to new culinary experiences, Josh and I tried several things we've never tasted before. We sampled mussels, foie gras and rabbit croquets for the first time. Forage introduced us to to flavors and culinary detail not soon forgotten.

Inside an old home near Liberty Park, Forage's atmosphere is simple and warm. As you enter into the home you find beautiful old wood floors, simple candle lit tables, wooden beams across the ceiling and a few pieces of art on the walls for the perfect atmosphere.

Every detail is carefully considered. Even the tap water comes served in stylish glass bottles. The ordering process comes with two choices: (1) the three course selection or (2) the Tasting Menu, which includes several of the Chef's selections. We went with the three course menu. Between the courses, the chef presented us with small bites of art.

At the end, we were given small muffins to eat for breakfast the next day - the perfect touch after an incredible evening of service. We left fully satisfied after a very special dining experience not soon be forgotten.








Forage
370 E 900 S
(801) 708-7834
Open for dinner Tuesday through Saturday from 5:30 to close


For additional thoughts and comments on Forage check out another review on Gastronomic SLC.
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Homemade Marshmallows to bring in the New Year

After making hot chocolate over the holidays, I decided to try making marshmallows to go along with the cocoa. They turned out well and now my mind is filled with ideas of all of the different things you could do with this versatile recipe.

Some alterations that come to mind: chocolate, almond, cinnamon, vanilla bean, ginger...

Homemade Marshmallows
an Alton Brown Recipe posted on Make and Takes
INGREDIENTS
3 packages unflavored gelatin (4 packets come in 1 box)
1 cup ice cold water, divided in half
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

DIRECTIONS
Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1/2 cup of the water.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes (note: it was longer than 8 minutes when I did it). Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan (Jane note: I also used my lightly oiled fingers to press the the mixture evenly into the pan). Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

VintageMixer Hot Cocoa Recipe

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High West Distillery in Park City, Utah

I recently visited High West Distillery in Park City and posted about this new hot spot on ParkCitySkids, a Park City blog about the spirit of locals in the Mountain Town of Park City. Park City Skids is written by some local Parkites who are enjoying life to the fullest while living in the mountains. You can read more about the blog by visiting ParkCitySkids.com.

High West is Utah's first Distillery since the 1870's. Its old style will take you back in time as you sip on some whiskey and sit at their bar. You can read my full blog post about High West Distillery by clicking here: High West on ParkCitySkids.

I will leave you with some extra photos I took from my visit to this New Vintage Saloon.



High West
703 Park Ave
Saloon Hours

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Homemade Hot Cocoa and Kahlua for Christmas gifts

This year we made several gifts for family members. After making Sugar Cookies, we made homemade hot cocoa, then kahlua.

The Hot Cocoa is a recipe that my family has used for generations and I have memories of sneaking spoonfuls of the powder right into my mouth as a child. It is that good. I tried the spoonful method again after making this batch and it was still delicious. But of course it is best mixed with water and covered in marshmallows.

The Kahlua recipe was found after comparing several online recipes. It turned out good but next time I will use higher quality ingredients so that the taste is more refined. I suggest using high quality vanilla, instant coffee, and vodka.

I bought the jars and bottles for both gifts from the Container Store.

Homemade Hot Cocoa
makes 4 10.5 oz glass jars full
INGREDIENTS
25.6 oz box of non-fat dried milk
16 oz box of Nestle Quick
3 2/3 cups of powdered sugar
1 cup creamer

DIRECTIONS
Mix together with a wire whisk

*Serve 5-6 heaping teaspoons per mug. Top with marshmallows

Homemade Kahlua
makes 6 8.5 oz jars full
INGREDIENTS
4 c. sugar
4 c. water
1/4 c. instant coffee
4 c. vodka
4 tsp. vanilla extract

DIRECTIONS
Simmer water and sugar together until sugar dissolves. Add coffee and simmer for 1 hour. Let cool. Add vanilla extract and vodka.

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Christmas Bread Pudding

I'm not sure what it is about this season but I am overloaded with bread at our house. And what better to do with a massive amount of bread tha to make bread pudding. I found a recipe for Apple and Rasin Bread Pudding on a friend's blog, Gateau. I decided to change it up a bit due to the ingredients that I already had in my kitchen and it turned out delightful.

I think this would make a great holiday dessert or Christmas morning brunch dish. We usually have Baked French Toast and this is actually quite similar.



Maple Currant Bread Pudding
adapted from Gateau

INGREDIENTS
1 pound bread (I used a mixture of white, wheat, and oat bread)
1 Braeburn apple, cut into 1/2 inch pieces
1/4 cup of dried currants, plumped in hot water for 15 min
1/4 cup of chopped pecans
3 large eggs
3/4 cup granulated sugar
1/8 tsp ginger
1/4 tsp salt
3 cups milk
1 Tbs molasses
1/4 cup of pure maple syrup
1/2 cup brown sugar
1/4 cup all-purpose flour
3 Tbs butter

DIRECTIONS
Preheat the oven to 350 degrees. Cut bread into 1 inch cubes and toast for 6 minutes or until crisp on top. Arrange in a buttered 13x9 inch pan and sprinkle pecans, currants, and apples on top.

In a medium bowl, beat eggs with sugar for 1 min and add spices and salt. Set aside.

In a small saucepan, combine milk, maple syrup and molasses. Cook until very warm to the touch, and add to the egg mixture while stirring constantly. Pour over bread in pan and let sit for 5 minutes while preparing the strudel.
In a medium bowl, beat eggs with sugar for 1 min and add spices and salt. Set aside.

In a small saucepan, combine milk and molasses. Cook until very warm to the touch, and add to the egg mixture while stirring constantly. Pour over bread in pan and let sit for 5 minutes while preparing the strudel.

Mix brown sugar, flour, and butter with your fingers until small peas form. Sprinkle over bread mixture and bake for 40 minutes or until puffy and firm to the touch. Let stand 15 minutes before serving.

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Martha Stewart's Christmas Cut-Out Cookies

Over the last few years I've tried several recipes for Sugar Cut-Out Cookies and this year I finally found 'the one.' Finding the right cookie recipe is like finding your spouse, once you find it you're not going to let it go and you'll spend the rest of your life with it. This recipe is just that good!

Many recipes taste good but the cookies spread out too much while baking causing the perfectly cut out tree to look like a indistinguishable blob. This recipe is a tried-and-true from Martha Stewart, the cookies taste good and bake beautifully.
Martha's Christmas Cut-Out Sugar Cookies
INGREDIENTS
2 cups of all purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/4 lb. (1 stick) butter, softened
1 cup sugar
1 large egg, lightly beaten
2 tbsp of brandy (or apple juice)
1/2 tsp vanilla extract (or maple syrup...for the Muslim cooks or eaters)
Royal Icing

DIRECTIONS
Sift together the dry ingredients. In an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well. Add the dry ingredients a little at a time and mix well until blended. Wrap and chill the dough for at least 30 minutes before rolling.
Preheat the oven to 400 degrees. On a lightly floured board, roll out one third of the dough at a time. Roll to about 1/8 inch thick and cut out with cookie cutters. Put shapes on parchment lined (or greased) baking sheets and bake for 8-10 minutes, depending on the size of the cookie. Cool on racks.
Decorate with Royal Icing. I purchased these really fun pearl sprinkles at Williams Sonoma.


Martha's Royal Icing
INGREDIENTS
1 cup confectioners' sugar
1 egg white*
3 or 4 drops of freshly squeezed lemon juice
Food Coloring

DIRECTIONS
Mix the sugar, egg white, and lemon juice in a small bowl until smooth and creamy. It should have the consistency of heavy cream (you may need to add a bit more sugar or lemon juice). Add desired amount of food coloring.
*You can substitute dried egg whites

Every year I hope to have the tradition of making Christmas cookies. The last two years I have had a special opportunity to host International friends at my house to make cookies. With the exception of my German friend, it was their first Christmas cookie experience. This year we had several talented artists and cooks in the group. My friend from Taiwan proved to be an excellent icing decorator and my friend from Turkey proved her excellence in cooking by her technique to roll out the dough perfectly by using syranwrap in between the dough and rolling pin. She also brought with her some delicious lentil soup and homemade rolls to share with us. The rest of us enjoyed making the funniest looking cookies and eating the ones that didn't look good enough to decorate.

It was a beautiful evening, celebrating culture and friendship. We toasted to our German friend who is going back to Germany and we enjoyed stories of Christmas and Winter holidays from around the world.

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Thai Chicken in Spicy Peanut Sauce

This is a favorite dish for our family and a recipe that we often cook for company. It is a simple, crowd pleaser for any occasion.

I first fell in love with Thai Peanut Sauce after trying it at a local Salt Lake City restaurant, Sawadee Thai Restaurant, on 754 East South Temple Street. My dear friend, Mary Ann, first took me there and she told me that I must try their Chicken and Vegetables in Peanut Sauce (Pad Pra Ram Sawadee). She always orders her sauce on the side and dips her meat and veggies in it, which is a fun way to eat the dish and probably conserves a few calories, or you can just have all of the delicious sauce poured on top. The dish is served with tons of fresh steamed vegetables and chicken and enough sauce to feed a family (I usually take some home). Since then I've tried this dish at other restaurants and I have yet to find one that compares.

Although Sawadee is not my favorite Thai Restaurant in Salt Lake, is is absolutely the best place for this Peanut Sauce dish. If you are just looking for good Thai, I would recommend Channon Thai. It is our favorite Thai Restaurant here in Salt Lake. We dream about their Gang Dang (Red Curry dish). But if you're just in it for the peanut sauce, go to Sawadee or try my recipe.


Thai Chicken in a Spicy Peanut Sauce

INGREDIENTS
4-6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1/2 large onion, coarsely chopped
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
1/2 cup creamy peanut butter
1 tablespoon soy sauce
lime juice from 1 lime
1 large red bell pepper, seeded and sliced into strips
1 bunch of fresh broccoli
3 green onion, chopped (optional)
1/4 cup chopped fresh cilantro (optional)
1/2 cup chopped roasted peanuts or cashews

DIRECTIONS
Place the onion with a small amount of olive oil in a large pot. Saute for a couple of minutes then add the chicken breast strips and cook on medium for about 5 minutes. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 30 minutes.
Remove 1 cup of the liquid from the pot, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the pot, and place the lid on the pot.
Cook on low for 15-30 minutes. *In the last 5 minutes add the red bell pepper and broccoli to the pot and steam, covered. Garnish with green onions, cilantro and peanuts/cashews before serving.

*I put the vegetables in last so they are still crisp when the dish is served.

Serve with Rice or noodles.

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A Gingerbread House Divided

This year we made a Gingerbread House for the first time and decided it should be a yearly tradition. We just built one and it turned out to be quite the unique creation. I like gingerbread but Josh likes sugar cookies so we started with a half white and half brown frame, then we couldn't agree on decor so we split it in half, my side being the 'normal-ville' side and Josh's being a scene straight out of backwoods Arkansas. This should be proof enough that opposites attract.

Instructions and Recipe for the perfect Gingerbread House
from Bon Appetit 2000

You can buy a kit at Williams Sonoma (Trolley Square) or Sur La Tab
Or buy the baking molds at Target or Wallmart

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A French Christmas Meal Full with Joy

Has someone ever given you an extravagant gift that you knew you wouldn't be able to repay? That is how I felt a few nights ago as Josh and I went over to our friends' house for dinner. It was one of our best eating experiences thus far. Not many restaurants could do justice to this meal. But it was more than the food that made the evening so remarkable, it was the manner in which it was served, with no reservation and complete joy. All we could do is enjoy it fully and we did. Here is the menu from the evening and a few pictures.

Our Exquisite French Dinner Menu
Grapefruit and Fennel Salad
Hot Crab Appetizer
Duck Confit
Hanger Steak
French Green Lentils
Potato Gratin
Sautéed Asparagus
Carmelized Upside-Down Pear Tart
Creme Brulee

We dipped bread and crisp veggies in this creamy crab dip. Tip: for fresh crab, buy from Aquarius in Salt Lake City
This spicy Italian red wine was the perfect match to our meal.
I learned that Duck Confit is soaked in Duck fat for days leading up to baking it. This provided a perfectly moist meat with a thin crisp skin. (I have a lot to learn in French Cooking!)
The Hanger Steak cut of the cow is often known as Butcher's steak but often the Butchers keep this cut for themselves. It was perfectly tender and juicy with a hint of rosemary.
Creme Brulee was the perfect finish to our French experience.

As many of you know, the most significant moments in my life have been surrounded by a delicious meal, and this was one of them for sure. Whether we are celebrating a birthday or occasion delicious food and good company are always involved. This special evening in particular was a living example to me of the meaning of Christmas, the extravagant gift that God gave to all of us through his son.

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Salt Lake City Restaurants Recommendations for the Winter Season

photo by Amy Lashelle

I recently was a guest blogger on the Utah Hive. I had not contributed to their site in a while and I was brainstorming ideas of what to post and decided a good list of restaurants could be helpful during this holiday season. Many of you may be having family in town or just needing a break from holiday cooking and there are some great restaurants in the area that you must try.

From fresh sushi and fun atmosphere to good ole' fashioned home cooking, there is sure to be a place that will perfectly fit your needs! Check out The Hive for a few of my recommendations along with links to the full review: The Utah Hive of Food Bloggers.

Or go straight to my full list of Salt Lake City Restaurant Reviews.

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Takashi, Salt Lake City UT

After being on our list of places we'd like to go for way too long, we finally went to Takashi, one of Salt Lake City's best restaurants, in my opinion. It is located in a narrow downtown street surrounded by several other great restaurants and bars. Market Street is one of downtown Salt Lake's most fun areas with Takashi, Market Street Grill, The New Yorker, and Kristauf's.

We had heard all about Takashi and their amazing, high-grade, fresh sushi but had never been there because their prices are quite high. But for a special occasion it is well worth the money you spend. We celebrated our anniversary there and after polling friends on twitter, we were loaded with lots of great recommendations. So many recommendations, that we were unable to try many of them, so it looks like we will have to go back. I took lots of pictures so I won't bother you with words, you can see for yourself.

The Sable Fish was amazing, probably the best fish I've ever had. It was perfectly buttery with a touch of sweetness and almost melted in your mouth.
The T n' T Roll, perfect for the spicy lover, a deep fried yellowtail & salmon roll served with a very spciry horseradish sauce
The Strawberry Feilds Roll, was very unusual and came highly recommended to us so we had to try it. I would suggest it more as a dessert or last roll of the evening. But it was good even dipped in soy sauce for the perfect salty-sweet balance
The Spicy Tuna roll is my go to roll at any sushi restaurant and it was exceptionally good at Takashi!
I realize that we were going out on a limb ordering a Dessert Crepe from a sushi restaurant but Takashi proved its diversity because it was really tasty and it was also nice being a lighter dessert because of the fresh fruit.
What we'll try next time:
The Box- made with 3 different types of fish
The Mermaid- a version of spicy tuna
Green Papaya Salad

Our favorites:
Easy Rider- not pictured above but this was my favorite: a salmon and basil-filled roll
T n'T- tepura yellowtail & salmon served with a very spciry horseradish sauce

Takashi Sushi
18 West Market Street


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Christmas Music by Josh Rosethal

Josh has a new Christmas album, For a Day, the perfect match for your Christmas Cookie baking. He actually has two Christmas albums (one from last yr and one from this year). Many of you might be thinking...Why Christmas music?? Excellent question! Josh's Christmas music isn't the normal wintry tunes that many singers produce but instead many of his songs are stories about Christmas time. Josh is a storyteller and his Texas roots show up most in his Christmas albums I think, which make for some really fun wintry tunes! Much of his music has to do with healing and forgiveness which is also the focus of Christmas, so this time of year makes for a perfect connection with his music. I hope you enjoy some of his music this season and that it encourages you during this time of year!

You can download his albums off iTunes or you can purchase them online through his store. Right now he gave me a special promotional code for his online store: use VintageMixer at checkout for an extra 10% to my blog friends! He has some great Christmas stocking stuffer and gift ideas with packages of CDs and a t-shirt for a great price!
Josh's online store: http://joshrosenthal.bigcartel.com/
Promotional Code for 10% off: VintageMixer
iTunes: Josh Rosenthal

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