Salt Lake City to Eden Utah

One of the best things about living in Utah is the ease of taking a day or weekend trip to some great locations across the state. Within hours you can be hiking in the stunning red rocks of Escalante, gazing at the clear waters reflecting the majestic mountains in Eden Utah, or playing in the coral pink sand dunes in a more undiscovered area of Utah. There are countless adventures to be had and I feel I've only touched the surface in my time here.

Our most recent weekend trip was to Eden and Huntsville, Utah. In the winter you can take a trip back in time to one of the more 'old-school' type ski resorts of the erea: Powder Mountain and Wolf Creek Mountain; or if you're really adventurous, you could go cat skiing like we did this past winter.

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Rafting on the Rogue

I'm river rafting on the Rogue River in Oregon this week.  Being disconnected for a week is sometimes exactly what is needed. Good reading time, good company and of course there will be good food! I have a few fun posts prepared for you this week including a day trip idea for the summer to the oldest bar in Utah and a new wallpaper for July with a list of seasonal produce.

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What is truffle oil?

Truffles are a glorious food discovery that have actually been around since the 18th century. Technically a truffle is is the fruiting body of an underground mushroom. This highly prized fungus has been praised as the "diamond of the kitchen." Over the last few years, America has been embracing truffles and restaurants have been using truffles and truffle oil in their finest dishes.

Truffle oil really exists only because truffles are so expensive and there needed to be way to add the flavor to the food with less cost involved.  The difference between a high quality truffle oil and a standard truffle oil can be detrimental to the lasting flavor of the oil. Local Food Writer for City Weekly, Ted Shceffler wrote about the process of making truffle oil in his latest write up, Truffle in Paradise.

This post was inspired by an encounter I had this week with a guy in the truffle making business, Francesco Mazzini.  I enjoyed gaining insight on the truffle world from Francesco's vast knowledge and experience. More than the immense flavor of the truffles that he is bringing into Utah, I enjoyed the zeal and devotion that he displayed, much like the passion of Cristiano Creminelli for Salami or Kendal Sean Russell from Larks Meadow Farms Cheese- two local artisan food producers proud of the way they make a living.  The dedication and spirit of the people in the artisan food world is something I've found to be inspiring and extraordinary. Urbani truffles, some of the most sough after truffles in the US, are now being sold at Tony Caputo's along with their high quality truffle oil.

Here are some ideas for how to use truffle oil or truffles:
Sauteed Spinach and Mushrooms with truffle oil by Epicurious
Truffle oil Mac and Cheese by The Food Network
Crostini with Fresh Truffles by Urbani
Popcorn with Truffle Oil by Epicurious

My favorite ways to use truffle oil is to drizzle some over popcorn or add to my favorite mac and cheese recipe.

Tips for cooking with truffle oil
Add the oil at the end of what you are preparing to maximize the flavor
Use truffle oil with more mild ingredients so they won't be completing for flavor

What are your favorite ways to use truffle oil?


Weekend Credits
There are so many great cookbooks that came out this summer. Check out this New York Times article about Summer Cookbooks.
Have you heard of Harriott Grace before? I love LOVE this line of cooking utensils and her whimsical cakes and cake flags. Her cakes inspire me to bake something lovely.
Dining outside in the summer demands a winsome table cloth, don't you think?  This table cloth by House 18810 is one of the most beautiful I've seen.
Have a wonderful weekend!

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The State Room, a classy concert venue in Salt Lake City

I've been to my fare share of concert venues around the Salt Lake valley and around the country.  There is one venue in downtown Salt Lake that I especially enjoy, The State Room.  I wrote an article about this intimate and classy venue on Visit Salt Lake's blog. One of my favorite bands, The Civil Wars, will be playing at The State Room later this month. Sometimes I do take a break from cooking and eating to catch a good show :)

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Breakfast Quinoa with fruit and nuts

I once heard the quote, "Eat breakfast like a king, lunch like and prince, and dinner like a pauper." Ever since then, I've been using this as a lovely excuse to eat more delectable breakfasts. When cereal used to rule my morning cravings, now I wake up wishing for whole grains with berries, thick sliced of toast with jam, bright green asparagus with hollandaise sauce, or a hearty bran muffin.

Inspired by Joy the Baker's blog post on quinoa for breakfast, along with a few other articles, like this one from the New York Times, regarding grains for breakfast, I decided to try out some new recipes. I've been eating raw oats with sweetened almond milk, quinoa or wheat berries with fruit and milk, and nut toasts with berry yogurt cream.  I hope to share all of the recipes with you soon but for today I'm highlighting a favorite, quinoa.

Strangely enough, quinoa appears more grain-like but is more accurately part of the spinach, beet, and tumbleweed family. It is great for summer salads, stuffed in acorn squash or as a side dish mixed with black beans and corn but quinoa also makes an incredible breakfast food.  The possibilities are pretty endless for what you can add to quinoa for breakfast: dried fruit and nuts, toasted coconut, maple, brown sugar, agave, berries, or even a few pieces of dark chocolate.  Here is the basic recipe, feel free to improvise:

Quinoa Breakfast
inspired by Joy the Baker, 2 servings

INGREDIENTS
1 cup quinoa (red or yellow)
1 3/4 cups water
pinch of salt
handful of nuts or coconut (chopped and toasted)
1/2 to 1 cup fresh fruit (I used mango)
agave or honey to drizzle on top
sweetened almond milk or skim milk

DIRECTIONS
Toast nuts and or coconut at 375 degrees for about 6 minutes.  Place quinoa and water in a medium pot over medium high heat until it starts to boil.  Turn the heat down, then let summer until the water is absorbed- about 15 minutes.

This can be enjoyed hot or cold. Right now I'm loving it cold with chilled milk. To serve, add a splash of milk, drizzle with agave, then top with fresh or dried fruit, nuts and coconut.


If you'd rather someone else be creative for you, here are a few recipes for breakfast quinoa that sounds pretty delicious:

Blackberry Cinnamon Quinoa by 101 Cookbooks
Rhubarb and Quinoa Breakfast Bowl by Mostly Eating
Pomegranate and Pumpkin Quinoa by Sprout and Pean
Orange Cinnamon Walnut Quinoa by Happy Healthy Mama
Quinoa with Wheat Germ and Berries by Judicial Peach
and my favorite recipes thus far: Quinoa with Mango, Almonds and Coconut by Joy the Baker

Also, check out this article in New York Times about eating quinoa for breakfast: King Among Grains.

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Pan Seared Chicken over Israeli Couscous with Roasted Tomatoes and Swiss Chard

Spring time leaves no excuses. Go outside, eat more greens, work in the garden, try new healthy foods.  These are just a few of the 'to-dos' on my list at least.  Right now, I am doing none of them, but I am sitting outside enjoying a glass of wine, while watching Henry destroy our rose bushes, thinking of the delicious meal we just made, sauteed chicken over Israeli couscous with roasted tomatoes, and seasonal swiss chard. Hey, at least I'm outside!

This recipe has many sources of inspiration.  Two companies, Just Bare Chicken and Shirley J, sent me products lately that I wanted to take advantage of, plus all of the variety of grains at the new Whole Foods near our house have me yearning to try something new. Plus I have been talking about eating seasonally so, I thought I should make a go of it!

Swiss Chard is in season in Utah right now, and you can purchase it in full green or in a beautiful array of seemingly unnatural rainbow colors (I went for the rainbow). I also had a few vine ripened tomatoes in my Food Co-Op share this month that I decided to slow roast, and needed to use up. Israeli couscous caught my eye in a recipe recently and I liked that it is more substantial than your average couscous and almost pearl-like.

As for the two products given to me...Just Bare Chicken mailed me a few of their natural chicken breasts to try out. I won't complain, it fed us dinner and I usually can't afford organic chicken so that's a nice splurge!  And my friend at Shirley J sent me some really tasty chicken bouillon that I've been enjoying in several recipes.  Adding a bit of the chicken bouillon to rice, couscous or quinoa (or any grain that I make) can really boost the flavor of a dish. I've also added it in a few sauces and soups.

Four lucky friends who comment on this post will also be receiving one of the two products that I used (fancy chicken bouillon from Shirley J or a gift pack from Just Bare Chicken including grilling tools and coupons for chicken). That's a pretty sizable chance to win something! Winner will be announced a week from today, Friday, June 24th.

Pan Seared Chicken over Israeli Couscous with Roasted Tomatoes and Swiss Chard
serves 4


INGREDIENTS
4 chicken breasts, I used Just Bare Chicken
4 tablespoons of olive oil, divided in half
1 shallot or 1/2 of onion diced, divided in half
1 cup of Israeli Couscous
2 tsp chicken bouillon, I used Shirley J
2 cups of water
1/2 cup of slow roasted or sun dried tomatoes, store bought or homemade
1 bunch of swiss chard, washed
2 garlic cloves, minced
a big squeeze of lemon juice
salt and pepper

DIRECTIONS
for the Israeli Couscous
In a medium saucepan, heat 1 tablespoon of olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken bouillon seasoning and 2 cups of water and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Toss with slow roasted tomatoes to serve.
for the chicken
Season the chicken breasts with salt and pepper.  Then sear the chicken with half of the shallot or onion in 2 TB of olive oil in heavy pan or non-stick skillet or  (to get the best flavor).  Cook 2 minutes on each side over medium high heat, then cover and cook for an additional 5 minutes on medium heat remove chicken from pan but keep warm. I used a Le Creuset dutch oven but you could also use a heavy pan with a lid.  Pan searing the chicken gives a nice brown exterior and a juicy interior to the meat.
for the swiss chard
Add the other two tablespoons of olive oil to the same pan and the rest of the shallot or onion, minced garlic, and the swiss chard. Saute the swiss chard with the onion and garlic for about 3-5 minutes until the chard is wilted but not slimy. Season with salt and pepper then add a big squeeze of lemon juice to the top.

Weekend Credits
I hope to sit down this weekend and read through Sweet Paul's new summer issue. I think you would love it too!
Stumbled upon this blog recently, The Man Repeller, its the ultimate in what not to wear, and quite hilarious.
I've been really enjoying the remake of the old fashioned general store that is catching on across America.  A few of my favorites- Kaufmann Mercantile, Mohawk General Store, Tortoise, Canoe, and Heath Ceramics. Lots of fun items to browse in all of these stores.
And last but not least, check out this allergen and gluten free online store started by a couple of guys in Utah, KneadBe. Utah really does have some of the most creative and brilliant people around, right?!

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Savor the Summit 2011

Summer time in Park City calls for dining alfresco, sipping on sparkling wine, and tasting some of the best offerings that the Park City restaurants have to offer.  One of my favorite food events of the year, Savor the Summit  is in less than two weeks. On June 25th a grand table will stretch all the way down Main Street, adorned with the finest dinnerware and decor from each local restaurant.  Guests choose their favorite local restaurant to buy a ticket from and sit at their table to dine while enjoying the great mountain weather.

People come from all over the country to enjoy this event, so it just makes sense that foodies and wine lovers in Salt Lake would take the short drive to enjoy such a fantastic evening.

For tickets check check out the Savor the Summit website to see which restaurants still have tickets, then contact the restaurant directly for a reservation.

Park City actually has several outstanding summer events that Josh and I love to take advantage of.  Picnicking on the grass at Deer Valley during a Deer Valley Summer Concert, taking the gondola at Deer Valley up to eat at Royal Street Cafe, and taking a scenic drive up through Guardsman Pass, are just a few of our favorite summer adventures in Park City. 

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Chipotle Kale Chips and a Vintage Mixer Wine Tasting

In the Avenues at a long table sat some interesting folks - an illustrator, musician, mother, a bride-to-be, an aspiring wine maker, a proud Texas, a local entrepreneur, and more - all with one goal in mind: good wine, good food, and good company.  They entered as strangers but walked out laughing a joking with new friends.

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Baked Eggs and The Summer Issue of Sweet Paul Magazine

Sitting in my comfy chair with iPad in hand I glance through an online food magazine.  It's the ultimate relaxation for me. I have a few favorite online magazines, The Gourmet Traveler from Australia and a new favorite Sweet Paul.  Sweet Paul is an online magazine based on Paul Lowes wildly successful blog Sweet Paul, which ranked 22nd in the London Times Top 50 Best Design Blogs.  The Sweet Paul 2011 Summer issue just came out and I can't wait to have an hour or two to relax and go through it. 

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Henry and Bill

Henry has a friend named Bill.  Bill is a 75 lb. 6 month old Burmese Mountain Dog.  He is staying the week with us as his parents take a river rafting trip.  Henry is beside himself, excited about a friend being able to stay the week.  He has been waking up in the middle of the night just to make sure Bill is still here.  They've been rough housing around the house, fighting for toys and trying to eat each others food.  Needless to say, I haven't had much time for blogging so here are a few photos of the boys at play:

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Farmers Market Time of Year

The big downtown Farmer's Market in Salt Lake starts this Saturday!  Strolling through the market is one of my favorite ongoing events during the summers in Salt Lake. Fresh produce, beautiful flowers, free tastings, and lots of animated dogs leading their owners around the market. Some of my favorites stops at the downtown farmer's market include the sun dried cherries, the honey butter from Knight Family Honey, the fresh pasta from Nu Nooz (get their early for this one), and all of the seasonal produce.

For a list of what's in season right now and may be at the market this Saturday check out my post from last week on Seasonal Produce in Utah.

There are several other farmers markets popping up around the valley that I'm also excited about.  Wasatch Front Farmers Market is located at Wheeler Farm in Murray every Sunday from 8am to 1pm.  This market runs from June 12 to September 16th.  I'm especially excited to check out this one. I also hear that if you ride your bike to the market you get free breakfast?!  Pretty sweet deal. Wasatch Front Farmers Market is also hosting a market at HeeHaw Farms in Pleasant Grove on Fridays starting July 8th from 3-7pm.

Other neighborhoods around the Valley have some pretty decent markets for fresh produce. The Sugar House Farmers Market opens July 8th and was pretty minimal last year but a good spot to grab fresh produce on the go. The 9th and 9th Farmer's Market was even less than minimal last year but a fun excuse to walk around the neighborhood.  Maybe they'll be better this year. And I hear the South Jordan Market is also quite nice.

Caputo's Market also has a pretty sweet Locavore Market but I haven't heard any details on their summer hours for 2011.

Outside of Salt Lake, there is also the Ogden Farmer's Market which is open July 9th through September  24th and the Provo Farmer's Market, which opened June 4th and closes October 29th.

Am I missing any?  Which is your favorite and what are your favorite farmers market purchases?

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Handmade Cheese from Larks Meadow Farms

Meet the Larks Meadow Farms' Cheesemaker, Kendall Sean Russell.  A simple and sweet man who found a way to make a living doing what he loves most.  And after tasting his cheese, I know its more than just a hobby, he is a gifted crafter of cheese.  I also heard a bit about the journey he went on to get where he is today.

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Utah's Seasonal Produce in June

June in Utah makes me think of the sounds of rushing streams out the window as we drive up the canyon for a hike, picnics over our large checkered blanket in the park, and taking the first taste of seasonal produce that sprouts from the Utah dirt. June brings arugula, beets, cabbage, carrots, cucumbers, kale, leeks, a variety of lettuce, onions, ramps and swiss chard.

Buying local food makes sense for a number of reasons: it helps local farmers thrive and, given that the average estimate of how far food travels before it arrives on your plate ranges from 1,200 to 2,500 miles, it greatly reduces energy consumption. Purchasing locally grown food also allows you to enjoy food at the peak of freshness. Thanks to the proliferation of local Farmers’ Markets across the country, it’s relatively easy to shop for local food.

Every month I'll be posting a new image for you to use, if you wish, as your desktop image that also lists the seasonal produce for Utah during that month. Transferring the image to your desktop is just two easy steps:

Step 1 Click on June Wallpaper Image on right side bar, this will open the image in a new window on your screen

Step 2 Once image loads on a new page, right click (or ctrl-click) image and select 'use image as desktop picture'

Step 3 If the image does not fit your desktop background neatly, you may have to go to your preference screen (on a Mac: System Preferences > Desktop & Screen Saver > Desktop; on Windows: Control Panel > Display > Desktop) and choose "Fit to screen" as the display mode of your background image.

I hope this encourages you to eat seasonally and locally! (I'm speaking to myself as well.)

Here are some recipes using the seasonal ingredients for June from local bloggers.

Fish Tacos with Cabbage and Creamy Green Chile Sauce by Cookin' Canuck

Sweet Potato Leek Soup by Delightful Delicacies

Baked Swiss Chard with Parmesan by Kalyn's Kitchen

Homemade Chicken Noodle Soup by Barbara Bakes

Red Rock Brewery No Mayo Coleslaw by Kalyn's Kitchen

Zuppa Toscana Soup with Kale by Two Peas and Their Pod

Carrot and Coconut Curry Soup by Delightful Delicacies

Strip Steak with Honey Soy Pan Sauce over Arugula Salad by Mountain Mama Cooks

Pizza with Caramelized Onions, Bacon, Cherry Tomatoes and Fontina by Completely Delicious

Roasted Beet and Hazelnut Salad by me

Chinese Cucumber Salad by me

If you have any more produce to add to my June list, please let me know.  Also, here is a great list of things to do around Utah in June by i heart salt lake.

What do you like to eat in June?

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