A Taste of WYOMING

Christmas in Yellowstone

2011-12-26T15:47:00.004-07:00

Nature presents Christmas in Yellowstone, a stunning visual journey of nature and wildlife during the winter months deep within America’s first national park. Click on the following link to view breathtaking landscapes and intimate scenes of wolves and coyotes, elk and bison, bears and otters, who provide a fascinating glimpse into their ability to survive the most challenging months of the year.
http://video.pbs.org/video/1650648092

Jackson Hole Fall Arts Festival

2011-08-08T14:33:00.008-06:00

It's that time of year when I am looking forward to the annual Jackson Hole Fall Arts Festival from September 8 - 18. According to the Jackson Hole Chamber of Commerce, "The Jackson Hole Fall Arts Festival is widely recognized as one of the premier cultural events in the Rocky Mountain West. Thousands of art enthusiasts are drawn each year to experience the diverse artwork and breathtaking natural surroundings that make Jackson Hole a leading cultural center. Visitors will appreciate the works of nationally and internationally acclaimed artists along with an exceptional array of music, cowboy poetry and cuisine. More than fifty events round out our eleven-day festival."

This year I will be signing copies of my book, A Taste of Wyoming, at the Jackson Hole Historical Society & Museum on September 14th with several other Wyoming authors. For more information about the festival and to see a schedule of events, click on the following link:http://www.jacksonholechamber.com/fall_arts_festival/

Wyomingwood

2011-04-01T20:31:00.003-06:00

If you've never heard of Craig Johnson, then you will know who is when you see the promos for a new series titled, Longmire, to be launched by A&E based on his best-selling books. With titles like Kindness Goes Unpunished and Hell is Empty, along with a group of international fans that rivals super star status, the charismatic character, Walt Longmire, was destined to become a star and take Craig right along with him to Hollywood.

I had the opportunity to meet Craig and his lovely wife, Judy, a few years ago at a writer's conference when I was seated at the same table for dinner (along with another favorite Wyoming author, Tim Sandlin). It was one of my most memorable evenings. And if you ever get a chance to meet Craig and Judy, then you will know why I feel this way.

For more information about Craig and his upcoming book signing schedule, check out his website at: http://www.craigallenjohnson.com/

And here is an excerpt about the new series from examiner.com written by Carol Thomas (3/6/11):

The Art & Entertainment Network (A&E), in partnership with Warner Horizon Television and TNT, has placed Longmire, a pilot episode for a television series based on Craig Johnson's mystery series, on its production schedule for 2011. Australian actor Robert Taylor will take on the role of Wyoming sheriff Walt Longmire, Johnson’s central character.

Taylor has appeared in such films as Coffin Rock (2009), Storm Warning (2007) and Rogue (2007). He is also known for his role as Agent Jones in the 1999 film The Matrix.

Hunt Baldwin and John Coveny wrote the hour-long pilot for Longmire. They will also serve as executive producers along with Greer Shephard and Michael M. Robin. Greg Yaitanes will direct.

In a March 3, 2011 post on his Facebook page, Craig Johnson comments on his role as “creative consultant” for the Longmire production. “They've pretty much kept me in the loop and asked my opinions on everything – which means that if it fails, I'm blaming me,” he writes. He also includes a photograph of Robert Taylor, whom he describes as being “the guy I wanted” to play Sheriff Walt Longmire.

Johnson introduced Walt Longmire in the 2004 series debut novel, The Cold Dish. Longmire is a Vietnam veteran who has served for over two decades as the sheriff of Absaroka County, Wyoming.

Johnson has continued the adventures of Longmire, his Philadelphia-born deputy, Victoria Moretti, and his best friend, Henry Standing Bear, through five additional novels – Death Without Company (2006), Kindness Goes Unpunished (2007), Another Man's Moccasins (2008), The Dark Horse (2009) and Junkyard Dogs (2010). A seventh Walt Longmire novel, Hell Is Empty, will be released in the U.S. on June 2, 2011.

http://www.examiner.com/mystery-series-in-national/a-e-to-air-craig-johnson-s-walt-longmire-series-pilot-robert-taylor-to-star

Winter Wonderland!

2010-12-15T18:35:00.004-07:00

It is finally ski season! There is so much going on in Jackson throughout the year, although winter is my favorite time to visit because it is the BEST place to ski! Plus, the shopping, galleries, and fabulous dining (see some samples in my cookbook!), make it a top destination for pleasures beyond the incredible skiing and outdoor activities.

Check out this site for the latest information about ski conditions and some great photos of one of the most splendid winter wonderlands on earth!

I look forward to seeing you on the mountain and happy holidays to you and yours!

Wyoming Lifestyle Magazine

2010-09-13T17:58:00.002-06:00

I am delighted to share an exciting new publication with you titled, Wyoming Lifestyle Magazine. According to the magazine's editor, Kati Hime, "We celebrate the Wyoming lifestyle! From homes to family activities, travel & tourism, business, agriculture to the arts, we cover it all. We combine beautiful photography and informative columns by our own Wyoming experts in addition to interesting feature articles." The magazine is offered in both print and online formats so please visit the website by clicking on the link above and discover how we "celebrate the Wyoming way of life!"

Buy fresh, buy local!

2010-07-28T13:58:00.003-06:00

Photo courtesy Worland Chamber of Commerce.

Wyoming farmers' markets are flourishing with fresh fruit and vibrant veggies so I encourage you to buy locally grown produce!

According to Nate Beckman at the Worland Chamber of Commerce, the first day of market this past Saturday featured 28 vendors, to include produce growers, crafts people, food vendors, and flea-marketers, all locals from the Worland area. We also had live entertainment by members of local country/rock band Mountain Scum and local DJ, Mr. B. Beckman reported, "The estimated foot-traffic was around 300. We plan to hold market every Saturday from 8:30 a.m. to 2 p.m. [and] this year's market should run for about 10 weeks, with September 25th being the projected final date." The market is located on 9th Street (off Big Horn Ave.) between Pioneer Park and City Hall in downtown Worland.

For more information about the Worland community market, please call the Worland Chamber of Commerce at (307) 347-3226. For more information about farmers' markets in Wyoming, click here.

BBQ and Bluegrass

2010-07-14T22:39:00.000-06:00

The 6th annual Wyoming State BBQ Championship and Blue Grass Festival will take place August 19-21, 2010 in Worland, WY! Each year over thirty master BBQ'rs converge in the Big Horn Basin to compete for prizes totaling over $6000.00. Each participant spends countless hours preparing their favorite recipes for brisket, pulled pork, ribs, and chicken. Additional categories include lamb and sauce.

For more information, about this Wyomoing state BBQ championship (sanctioned KCBS) event, click on the link above.

Jackson Hole Fall Arts Festival

2010-07-06T11:05:00.001-06:00

Don't miss the 26th annual Jackson Hole Fall Arts Festival September 9-19, 2010 in Jackson, WY. This annual celebration will feature more than 50 events and showcase international and national artists and their extraordinary art. From culinary, contemporary, landscape, Native American, wildlife, and Western art, this festive event provides something for everyone, amidst the glorious backdrop of the majestic Teton mountains!

Thousands of tired, nerve-shaken, over-civilized people are beginning to find out that going to the mountain is going home; that wilderness is necessity; that mountain parks and preservations are useful not only as fountains of timber and irrigating rivers, but as fountains of life. -John Muir

Blues n' Brews

2010-07-01T18:30:00.000-06:00

I am delighted to discover and share so many fun events going on in the cowboy state, and my latest find is The Wyoming Blues and Jazz Society - a wonderful organization that was created to promote and perpetuate blues and jazz music across the state of Wyoming. The Society recognizes blues and jazz as being a true American heritage and seeks to educate and encourage young and old to play and listen to blues and jazz. Members are primarily in the Casper area with a few spread across the state, and a few elsewhere in the U.S. The society hopes to grow its membership to encourage and enjoy shared events in many towns across Wyoming.

The Sweetwater Blues n’ Brews Festival will be a rockin' event on Saturday, August 14, in Rock Springs. The festival is a celebration of music and microbrews, located downtown in Bunning Park. This all-day event will feature live blues music, the best microbrews in the region, some homemade BBQ, and a lot more!

Sweet 16

2010-06-30T18:23:00.000-06:00

Sweet 16 is the nickname for U.S. Highway 16, that runs east-west in the northwest United States, between Rapid City, South Dakota, and eastern Yellowstone National Park, Wyoming. This 507 mile passage was designated by Road & Track as the "shortest, safest most scenic route" from Mount Rushmore to Yellowstone Park.

There is so much to do along this pleasurable path that there is a publication titled, Sweet 16 Travel Guide, with nearly 50 pages of information about all the fun and interesting places along the way.

So if you are planning a trip to the cowboy state, or live here, and looking for new territory to explore, load up the car and travel one Wyoming's sweetest highways! For more information about the Sweet 16 Travel Guide, email: editor@newslj.com

The mountains are alive...

2010-06-28T14:43:00.000-06:00

with the sound of music! Summer is my favorite time of year in Wyoming. Old man winter has gone into hibernation, the mountains are blanketed in gradient shades of green, and the wildflowers garnish the landscape with dollops of splendid colors. And what is most exciting about summer in Wyoming is all the fun activities and events around the state that offer something to do for everyone. For those who love music, a must-do event is the Grand Targhee Music Festival at Grand Targhee Resort, nestled in the majestic Teton Mountains. People from all over the world convene in one of our state's most beautiful settings to enjoy the music of talented and accomplished musicians, that includes Grammy award winners and nominees. This three day event is a pleasure for people of all ages, with a variety of activities for kids, too. For more information about the Sixth Annual Targhee Fest on July 16-18, click here.
Photograph courtesy Grand Targhee Resort

Summer Harvest

2009-08-04T11:36:00.010-06:00

Summer gardens are bursting with a glorious symphony of ripe, colorful vegetables and herbs. I have two summer harvest favorites that are a harmonious pair - luscious tomatoes and cool cucumbers. This classic duo, combined with a medley of other fresh vegetables and herbs, create a cool refreshing soup to enjoy on a hot summer day. Gazpacho is a chilled, light soup consisting of fresh raw vegetables that originated in Spain, with ancient roots.

Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle, but contemporary cooks favor using a blender or food processor for ease in preparation. Another preparation method is to dice the ingredients, reserving the liquid from the vegetables, to create a chunky version of the soup. Gazpacho is typically complemented with different garnishes. These may include the same vegetables the soup contains, as well as croutons. I like to serve gazpacho with sliced baguettes, drizzled lightly with extra-virgin olive oil. Click here for my favorite gazpacho recipe.

A world without tomatoes is like a string quartet without violins. -Laurie Colwin, Author

The Sky is the Limit

2009-06-28T11:18:00.009-06:00

Sunsets in Wyoming - simply spectacular! And what a splendid view we had from the cockpit of our Cessna during my first flying lesson - very uplifting therapy after a long week!

Adventure is worthwhile in itself. -Amelia Earhart

Down to Earth

2009-05-21T10:30:00.007-06:00

The planting season has arrived here in the Big Horn Basin, finally! With my favorite vegetables and herbs grounded firmly into the rich soil, my only task now is to nurture them with water, and lots of it, in our very dry, high desert climate. If all goes as planned, I will harvest enough tomatoes for canning an ample supply to enjoy through fall and winter in my favorite soups, salsas, and sauces. I'm going to try preserving herbs this year, so I planted several varieties to determine which will hold their flavor. And I found a delicious vegetable antipasto recipe for canning that I will share in an upcoming magazine article I'm writing for Teton Family Magazine. The magazine's first issue will debut August 1st, so stay tuned for more information about this exciting new publication featuring Paulette Phlipot’s beautiful photography.

A Handful of Joy

2009-05-06T11:26:00.008-06:00

The days are getting longer and warmer here in the Big Horn Basin, although it's not quite warm enough for me and my plants, yet. Nevertheless, I'm enjoying getting my hands dirty with the joyful work required to prep my garden for planting.

Yesterday, I visited our local nursery and I was overwhelmed by the sea of vibrant colors bursting with life - purple, blue, red, yellow, orange, and lots of green - such splendid food for the soul after a long, gray winter. I found several varieties of tomato plants, a couple of cucumber plants, and all of my favorite herbs. The vegetable and flower seeds I've been cultivating in my kitchen for over a month are almost mature enough to be planted, so now it's just a matter of waiting a few more days and they will be relocated to their new digs.

It was the wise and enduring philosopher, Aristotle, who coined the phrase, "Patience is a virtue," and this certainly applies to those of us who are gardeners in Wyoming!

In all things of nature there is something of the marvelous. -Aristotle

Bee Friendly

2009-04-23T09:31:00.008-06:00

Imagine a world without honey - that pure, sweet liquid gold produced by honey bees and derived from the nectar of flowers. Sadly, there is a honey bee crisis and the future of honey is in jeopardy!

Did you know that the honey bee population in the West has declined by more than 25% in the past year? In fact, honey bees have been abandoning their hives and dying in at least 35 states across America. One cause is linked to a phenomenon called Colony Collapse Disorder (CCD), but the causes of CCD are not known.

According to the US National Honey Bee Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance," so it is truly one of the world's most natural resources. Bees play a vital role in our food supply by pollinating one-third of all the foods we eat, so keeping them alive is crucial to maintaining the natural balance of our eco-system.

You can help preserve this sweet natural resource! Plant bee-friendly flowers and plants in containers or a garden. Lavender, violets, sunflowers, rosemary and many other flowers and plants attract honey bees. To get more of the latest buzz about this important topic and ways you can help, visit this site sponsored by Häagen-Dazs: http://www.helpthehoneybees.com/

Spring Tease

2009-04-13T18:34:00.018-06:00

Today was a splendid spring day here in the Big Horn Basin with a high of 67 degrees. I worked feverishly to clean out the flower gardens and get some prep work done for my new veggie garden, because the weather is changing like the wind, and predicted to remind us of winter in the next few days.

I'm ready to hang up the coats but while waiting for warmer weather, I'm doing what I can to enjoy a taste of spring by sowing some seeds inside. I planted corn, zucchini, and carrot seeds today, and my herbs are starting to sprout! How I look forward to the day when I can transplant my crop to the garden, probably some time in mid-May, and await the harvest in late summer.

Until then, I'm trying to be patient and preparing some of my favorite spring foods, like chicken stir-fry with veggies - get this recipe and more favorites on my recipes site.

The Cowboy Chocolatier

2009-04-01T15:05:00.014-06:00

Photo by Rick Carpenter

For the love of chocolate, I drive to a lovely hamlet named Meeteetse (pop. 351), about 45 minutes from my home. The sweetest spot in town is a gourmet chocolate shop owned by Tim Kellogg, who is known around Wyoming as the "Cowboy Chocolatier."

Tim has a glorious array of confections that he prepares daily. In addition to his luscious truffles, there are way too many divine creations for me to list here; but of interest to me this month are all the beautiful chocolates he has for Easter - adorable white chocolate bunnies, chocolate eggs, chocolate farm animals - that will indulge the chocolate-lovers' appetite.

So, I encourage you chocoholics to visit Tim’s online store for a sample of his seductive treats, or stop by the store in Meeteetse - I promise, you won't be disappointed!

In like a lion...

2009-03-30T14:30:00.031-06:00

...out like a lamb, but not in Wyoming, as seen by the blustery weather we are enduring here today with snow and 40 mph wind. I am anxiously awaiting spring's arrival, while loading the fireplace with the last of our winter stock of wood. I hope our April (snow) showers bring May flowers!

In the meantime, I am organizing some of my favorite recipes on the lighter side to feature in April - Fettuccini Alfredo with Salmon and Spring Fling Pasta Salad, to name a few delectable creations that I know you will enjoy. So check back soon for these deLIGHTful recipes, and several more, on my recipes site.

It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade. ~Charles Dickens

Eat Right

2009-03-22T17:23:00.014-06:00

National Nutrition Month is a nutrition education and information campaign celebrated each year in March by the American Dietetic Association (ADA). The campaign focuses attention on the importance of making informed food choices and developing healthy eating and physical activity habits. This year, their campaign theme is Eat Right.

One of the nutrition topics that the ADA provides education and information on is food sensitivities. With millions of people who are gluten-intolerant, I am featuring a few gluten-free recipes on my recipes site.

For more information about food sensitivities and recipes, visit Living Without Magazine (Feb/Mar cover photo by Paulette Phlipot, the talented photographer for A Taste of Wyoming).

Spring Fever

2009-03-15T14:16:00.024-06:00

Wahoo! Today it is warming up here in the cowboy state with a high in my quaint village of 55 degrees. While peeling carrots and potatoes to accompany our traditional Sunday pot roast (my husband is a "meat and potatoes" guy), my mind wandered to the garden, with budding thoughts about what to plant this year. Carrots, of course, with several varieties of tomatoes are two of my favorites because they taste so good, they are loaded with antioxidants, and easy to grow. I will plant all kinds of lettuce, and some spinach too, for an abundance of salad-fixings. Ah, yes - asparagus and rhubarb - they thrive in our loamy soil and unpredictable climate with parsley, sage, rosemary, thyme, basil, cilantro, garlic, and anything else that I can get to sprout to maturity here in our stubborn soil, at altitude. I have not tried to grow melons or strawberries before, so I must experiment with those sweet, succulent summer fruits to gratify my palate and reward the hard work.

Since we purchased the neighbor's pasture that adjoins our property, I'm ecstatic about having a bigger plot to plant on this year! So I will be trying to grow a few additional veggies, fruits, and herbs that I haven't planted in the past, due to limited space and my lack of knowledge on this seasonal subject. As a neophyte gardener, I will be relying on some advice from a good friend who has earned the title of "Master Gardener." Hopefully, her expertise will improve my not-so-green thumb. Failure is not an option!

Wyomingites have a short growing season, and I learned the sad way not to plant anything until after Mother's Day, when the risk of a late spring frost has passed. So for now, I must endure my yearning for warmer days, and the slow passing of a very long, frigid winter. The harmonious sound of birds singing this morning was music for my soul, and a symphonic signal that spring is nearly here! Soon it will be time to till, plant, weed, and water the garden - a labor of love for the savory harvest. And note that as summer approaches, I will be featuring some favorite warm-weather salad recipes on my recipes site.

It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes you heart ache, you want it so! ~Mark Twain

March Food Holidays

2009-03-01T11:42:00.014-07:00

March has over 30 designated food holidays and it is the month in which the following are recognized:

Maple Sugar Month
National Nutrition Month

National Frozen Food Month

Great American Meatout Month

National Peanut Month

National Sauce Month

National Flour Month

National Noodle Month
International Hamburger & Pickle Month

So this month, I will feature a variety of recipes with some of these favorite foods honored in March on my recipes site.

Since I love peanut butter, and March 1st is my birthday and National Peanut Butter Lover's Day, I'm starting the month off with a divine peanut butter recipe on my recipes site. For a list of all of the celebrated foods in March, visit the following link: http://gone-ta-pott.com/march_food_calendar.html

Casseroles

2009-02-09T11:22:00.007-07:00

According to recent news reports, the number of people dining out is decreasing and the good news is more families are preparing dinner together at home. One of the most economical and nutritional foods enjoyed by people all over the world is the casserole.

"Casserole: A dish or pot made from a material such as glass, cast iron, aluminum, or earthenware in which food is baked and, often, served. The word, which may also refer to the food itself...is from the French and was first printed in English in 1708....Cooking in such dishes has always been a part of most nation's gastronomy, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market. The virtues of easy-to-prepare meals were increasingly promoted in the women's magazines of the era, thereby supposedly freeing the housewife from the lengthy drudgery of the kitchen....By the 1970s casserole cookery took on a less-than sophisticated image..."
The Encyclopedia of American Food & Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p.59)

This month, I am featuring a variety of casserole dishes on my recipes site, and for more interesting information on casseroles, visit the food time-line link:
http://www.foodtimeline.org/foodfaq.html

A Time for Change

2009-01-29T19:34:00.012-07:00

As we venture into the new year, many are humbled by the economic effects that mandate significant changes in our lifestyle, to include what is being purchased for daily sustenance, less dining out, and emotional concerns about the future. In addition, many people are re-evaluating the choices they are making about their diets and want to make healthier choices about what they eat. Others are compelled to make changes about what they eat due to loss of income. Regardless of the reasons behind the changes, it is a time to embrace change and focus on what is going well, and what areas need renewal. So instead of making resolutions, I am making choices in the new year that will focus on good health for my mind, body, and soul.

One of these choices is to clear my refrigerator and pantry of foods that I know are unhealthy (you've heard about them - refined sugar, white flour, etc.), and begin a gradual process of re-stocking with healthier foods. Because I live in rural Wyoming, I am limited on the availability of whole foods so I shop online at azurestandard.com for most of my organic foods and products. If you are ready to make some changes in the choices you make about what to eat, I recommend you begin by visiting the following link for some excellent tips on building a natural foods pantry: http://www.101cookbooks.com/build_a_natural/

Next, develop a menu of whole foods you can gradually incorporate into your routine, and seek recipes with these foods that will satisfy your taste. Note I will be featuring some of my favorite casserole recipes in February, so I hope you will find a few that will assist you in the process of moving away from refined, processed foods, and toward healthier, more nutritious foods!

The Best Cookbooks of 2008

2009-01-18T18:37:00.017-07:00

If you've browsed through a book store lately, you cannot miss the expanding space that is flourishing with an abundant variety of cooking, food, and wine books. What was once a small section allocated for a relatively bland offering of cookbooks only a few years ago, has grown into a lavish buffet of tantalizing books, with a delicious assortment of tasty titles. Within the past several years, the number of books in this genre has exploded, with millions of cookbooks sold all around the world.

So with my insatiable appetite for cookbooks, I sought to discover who is saying what about the top ten best cookbooks in 2008. Listed below are my top ten favorites, followed by a few links I found that list others' choices for the "winners." However, it was not easy to narrow my menu to ten, since there are so many outstanding books from which to choose! And I am anxiously awaiting the winners chosen by the International Association of Culinary Professionals (IACP) during their annual conference in April.

1. The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger
2. The Bon Appetit Fast Easy Fresh Cookbook, by Barbara Fairchild
3. The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show, by Lynne Rossetto Kasper and Sally Swift
4. How to Cook Everything: 2,000 Simple Recipes for Great Food, (Completely Revised 10th Anniversary Edition), by Mark Bittman
5. The Old Farmer's Almanac Everyday Cookbook
6. Bakewise: The Hows and Whys of Successful Baking, by Shirley Corriher
7. The Science of Good Food, by David Joachim and Andrew Schloss
8. Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Type of Vegetarian, by Toni Fiore
9. The Flavor Bible, by Karen Page and Andrew Dornenburg
10. Local Flavors: Cooking and Eating from America's Farmers' Markets, by Deborah Madison

Sources for Top Ten Cookbooks of 2008:
ABC Good Morning America
http://abcnews.go.com/GMA/HolidayTheme/story?id=6511192&page=1
Gourmet
http://gourmetfood.about.com/od/wheretobuygourmetfoods/tp/bestcookbooks2008.htm
LA Food Examiner
http://www.examiner.com/x-1537-LA-Food-Examiner~y2008m12d18-Top-ten-cookbook-picks-for-2008
NPR
http://www.npr.org/templates/story/story.php?storyId=97223384
She Knows
http://www.sheknows.com/articles/806475.htm?page=1

Cheers!

2009-01-01T14:39:00.006-07:00

Another new year has begun and in keeping with my Southern roots, I must have a dose of black-eyed peas. A staple in the Southern diet for over 300 years, black-eyed peas have long been associated with good luck. A serving of these two-toned peas is a New Year's tradition in the South, thought to bring luck and prosperity for the new year. This year, I prepared one of my favorite recipes for Texas Caviar. There are numerous variations of this popular dish, and it is one of those fun, playful recipes in which the choice and amount of ingredients may be adjusted, according to taste. Best wishes for a new year filled with good health, happiness, and prosperity!

Texas Caviar

Makes about 3 1/2 cups

1 (15.8-ounce) can black eyed peas, drained
1 1/2 cups chopped and seeded tomato
1/4 cup chopped black olives
1/4 cup sliced green onions
2 tablespoons chopped green chiles, from (4-ounce) can
2 tablespoons chopped fresh cilantro leaves
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 teaspoon ground cumin
Jalapeno pepper, sliced and seeded* (optional)
Salt and ground pepper to taste

Combine ingredients in a glass bowl and adjust seasonings to desired taste. Cover and refrigerate for 8 hours or over night. Serve with tortilla chips.
*Be careful not to touch your face/eyes when cutting and seeding fresh hot peppers.

Good tidings to you!

2008-12-25T23:00:00.000-07:00

As another year comes to an end, I wish you a very Merry Christmas with good health, happiness, and prosperity in the new year. This year has been an exciting, fun year for me that was filled with many blessings. The same month I celebrated my fiftieth birthday, A Taste of Wyoming was born, after three years of labor. We celebrated my mother's third year as a cancer survivor, along with many other tender mercies. I enjoyed meeting so many lovely new people as I traveled around Wyoming to attend numerous book signings. It is with deep gratitude that I thank each of you who have shared your signature recipes and fabulous food with me, along with your praise for the book. We are truly kindred spirits! Please stay connected via my blog and email as I love hearing from you. And I will keep you posted as I continue to progress on my new book!

Soup, Stew, and Chowder Recipes

2008-12-22T11:00:00.002-07:00

I love soups, stews, and chowders - the ultimate comfort food!
Below are a few of my favorite recipes that are perfect for this time of year:

Zuppa Toscana
Southwestern Potato-Cheese Soup
Black Bean Chili
Creamy Tomato Soup
Chicken Noodle Soup
Posole
Winter Bean Soup
Vegetarian Lentil Soup
Savory Beef Stew

Zuppa Toscana
There are as many varieties of this Tuscany-inspired soup as there are handsome men in Italy, and this version is my favorite. It was given to me by a friend while I was working on the A Taste of Wyoming cookbook. Although I've tweaked it a little, it's very close to the restaurant version that is so popular at the all-American Olive Garden. Simply double the ingredients for more servings. I like to serve this rich, creamy soup with a simple Caesar salad and focaccia, an Italian flat bread, drizzled with extra-virgin olive oil, of course. For my favorite focaccia recipe, click on the link below. Deliziosa!
http://www.cookingwithpatty.com/recipes/pizza/Focaccia.php

Makes 4 servings

½ pound Italian turkey sausage links, removed from casing
½ teaspoon crushed red pepper, or more to taste
2 tablespoons olive oil
4 slices thick-cut bacon, fat trimmed and cut into small pieces
½ cup chopped onion
1 tablespoon minced garlic
5 cups chicken broth
½ pound small red potatoes, washed, unpeeled, and cut into quarters
1 cup fresh kale or spinach
½ cup heavy cream
Salt and ground black pepper to taste
Shredded Parmesan cheese (garnish)

Cook sausage in olive oil with crushed red pepper in a large, heavy sauce pan or Dutch oven over medium-low heat, stirring frequently. As sausage cooks, break it apart into bite-sized chunks with spatula. When sausage has cooked through, but not browned, remove with a slotted spoon to a bowl; set aside. Add bacon and onion to pan. Cook over medium heat, stirring frequently, until onion is soft and translucent, and bacon is browned, about 15 minutes; add garlic about midway through cooking the bacon and onion. Drain excess oil and bacon drippings; stir in broth and potatoes. Bring to boil, cover, and reduce heat to low. Simmer soup until potatoes are tender, about 20 minutes. Stir in the kale (or spinach), cooked sausage, and cream. Simmer, uncovered, over low heat until greens are just wilted and soup is warmed through, stirring frequently, about 10 minutes. Adjust seasonings and serve with a sprinkling of freshly shredded Parmesan cheese.

Southwestern Potato-Cheese Soup
With family flying in from Texas for the Christmas holiday, I am planning to have this New Mexican-inspired soup ready when they arrive. It comes together quickly and I can transfer to a slow cooker to hold it warm. I serve with a side of homemade chunky tomato salsa, guacamole, and tortilla chips for an easy, casual dinner by the warm glow of the kitchen fireplace. For my favorite guacamole recipe, click on this link:
http://www.elise.com/recipes/archives/000159perfect_guacamole.php
And for my favorite tomato salsa, no one does it better than cookbook author, Rick Bayless: http://www.kalamazoogourmet.com/rbme144.php

Makes 4 to 6 servings

4 tablespoons butter
1 cup chopped onion
2 tablespoons minced garlic
3 tablespoons all-purpose flour
6 cups chicken broth
6 medium potatoes, peeled and diced
1 1/2 teaspoons ground cumin
2 cups whole milk
2 cups grated Monterey Jack cheese, or medium cheddar cheese
1 (7-ounce) can diced fire-roasted green chilies
Salt and ground pepper to taste

Melt butter over medium-low heat and sauté onions until they begin to soften, about 5 minutes, being careful not to brown. Add garlic and cook 2 minutes, stirring frequently. Add flour and cook for 2 minutes, stirring constantly, until flour is dissolved. Slowly whisk in the broth and add potatoes, cumin, salt, and pepper. Cover and cook over medium-low heat for 30 minutes, or until potatoes are tender and breaking apart. Gently mash potatoes and stir in milk, cheese, and chilies. Continue to cook over medium-low heat, stirring frequently, until cheese is melted and soup is heated through; adjust seasonings to taste. Ladle into soup bowls and garnish with additional grated cheese, if desired.

Black Bean Chili
Cooking the spices with the onion, bell pepper, and garlic enhances the depth of flavor in this vegetarian chili. If you like pepper heat in your chili, add some cayenne pepper into the mix during this initial cooking process. Serve with a simple mixed green salad and cornbread for a hearty, healthy dinner.

Makes 4 to 6 servings

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 tablespoon mild chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
2 (15-ounce) cans black beans, rinsed and drained
1 (28-ounce) can fire-roasted tomatoes, with juice
1½ cups vegetable broth
1 cup corn kernels
1 (7-ounce) can fire-roasted green chilies
Salt and ground black pepper to taste

Optional garnishes:

Shredded cheddar or Jack cheese
Chopped jalapeno peppers
Sour cream
Diced avocado
Chopped fresh cilantro leaves
Chopped green onions

Heat vegetable oil over medium heat in a stockpot or saucepan. Add onion, bell pepper, garlic, chili powder, cumin, coriander, and oregano; cook 8-10 minutes, stirring frequently, until onion and bell pepper are softened. Stir in black beans, tomatoes, and broth. Bring to boil, partially cover, and reduce heat to simmer 45 minutes, stirring occasionally. Stir in corn, chilies, salt, and pepper. Simmer over low heat, uncovered, for 15 minutes, or until heated through, and desired thickness is reached. Adjust seasonings to taste and serve with optional garnishes.

Creamy Tomato Soup
Living in northern Wyoming, we don't get a good selection of fresh produce in the winter, so I grow and can my own tomatoes for soups and sauces. When my supply of home-grown tomatoes is gone, I buy canned organic tomatoes. Did you know that unlike most foods, cooking or processing tomatoes is beneficial because it increases the content of lycopene, a phytochemical that is beneficial to good health. I like serve this classic soup with grilled cheese sandwiches and homemade chocolate chip cookies - so comforting and tasty on a snowy, winter day.

Makes 4 to 6 servings

2 tablespoons unsalted butter
½ cup finely chopped onion
1 tablespoon minced garlic
5 cups canned whole tomatoes, with juice
1 cup chicken or vegetable broth
Pinch sugar
1 bay leaf
Salt and freshly ground pepper
¾ cup half-and-half

Melt butter in a large saucepan over medium-low heat. Add onion and garlic and sauté, until softened, about 5 minutes, being careful not to brown. Stir in tomatoes with juice, broth, pinch sugar, bay leaf, salt, and pepper. Bring the soup to a boil, reduce heat to low, and simmer for 30 minutes. Remove bay leaf and puree soup in pan with an immersion blender, or cool and transfer to a food processor or blender, and puree in batches. Return soup to pan and slow stir in half-and-half. Warm soup over low heat for 5 minutes and serve immediately.

Grandma’s Chicken Noodle Soup
This is a traditional chicken noodle soup I have adapted from my Grandmother’s recipe. Grandma made thick, chewy egg noodles from scratch, but to save time, you may substitute prepared "homemade" noodles (sold in the freezer section of most supermarkets) and cook according to package directions. Serve with a mixed green salad for a simple, nourishing meal. I do not indulge in many desserts, but I always make Grandma's Rustic Apple Crisp (scroll down for recipe under "Thanksgiving Recipes"), to serve with this special soup.

Makes 6 to 8 servings

For the soup:

1 (3-4 pound) chicken, halved
1 cup chopped onion
4 ribs celery, chopped
3 carrots, chopped
¼ cup chopped fresh parsley leaves
1 teaspoon celery seed
1-2 bay leaves
2 teaspoons salt
1 teaspoon ground black pepper
1/8 teaspoon ground curry (optional)
2 chicken bouillon cubes

For the noodles:

2 large eggs
1/4 cup cold whole milk or half-and-half
1/2 teaspoon salt
2 cups all-purpose flour

Place the chicken in a stockpot and cover with water (about 8 cups). Bring to a boil over medium heat (remove foam with a slotted spoon as it forms on top). Add the onion, celery, carrots, parsley, celery seed, bay leaves, salt, pepper, curry, and bouillon cubes. Partially cover and reduce heat to low; simmer for 1-2 hours, or until the chicken is cooked through and tender. Remove chicken from the pot and set aside to cool. Remove the meat and cut into pieces when cool enough to handle (discard skin and bones). Strain the stock; reserve cooked carrots and celery to add to soup later. Return stock to pan for boiling the noodles (skim fat from the stock after it has cooled).

To prepare the noodles, beat eggs with a fork in a medium sized mixing bowl. Stir in the milk and salt. Slowly stir in the flour and blend until the dough can be worked with your fingers. Separate the dough into two pieces. Roll out each piece of dough on a lightly floured surface with a rolling pin to 1/4-inch thickness, keeping the surface floured to avoid sticking. Slice the dough into 4-inch long strips. Place cut noodles on waxed paper to dry for 20-30 minutes. Add the noodles to the hot broth, and cook for about 10 minutes over medium heat, until tender. Stir in the chopped chicken, cooked celery and carrots, and heat through. Adjust seasoning to desired taste and serve hot.

Posole
Pronounced pozole in Spanish, this traditional soup from Mexico is a popular dish in New Mexico also, and becoming known throughout the country. There are numerous variations depending on how it is made, to include the following: blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (with sweet corn, squash, and meat). I have created my own favorite blanco version that is prepared in a slow cooker. This mild soup may be garnished with chopped avocado, shredded cabbage, sliced radishes, or a dash of fresh lime juice. Serve with chips and salsa on the side for an authentic Mexican meal.

Makes 4 to 6 servings

1 - 1½ pounds boneless country-style pork ribs, trimmed and cut into ½-inch cubes
2 tablespoons canola oil
1 (32-ounce) package chicken broth
1 (29-ounce) can white hominy with liquid
1 (7-ounce) can chopped mild green chiles
½ cup finely chopped onion
1 tablespoon minced garlic
½-1 teaspoon dried oregano leaves, crushed
½-1 teaspoon ground cumin
1 bay leaf
Salt and ground black pepper to taste
2 tablespoons coarsely chopped fresh cilantro leaves (optional)

Heat oil in a large skillet and cook pork over medium heat to brown lightly, stirring frequently, about 5 minutes. Transfer to a slow cooker crock using a slotted spoon. Add broth, hominy with liquid, chiles, onion, garlic, oregano, cumin, and bay leaf; cover and cook on high for 4-5 hours or low for 6-7 hours. Remove bay leaf, season with salt and pepper; stir in cilantro immediately before serving.

Winter Bean Soup
For a nutritious, easy soup supper, I prepare this hearty dish in the slow cooker. Simply add all ingredients to the crock, cover, and cook on low for 6-8 hours. Add more chicken broth if additional liquid is needed and double the recipe for more servings. For a vegetarian alternative, omit meat and use vegetable stock. Serve with a salad and thick slices of freshly baked French bread for a nourishing meal that will warm you from the inside out on a cold winter night.

Makes 4 servings

1 (32-ounce) package chicken broth
2 (15-ounce) cans Great Northern beans, drained and rinsed
1 cup sliced turkey kielbasa, or shredded cooked chicken
1 cup diced onion
1 cup diced carrots
1 cup coarsely chopped spinach leaves
1 tablespoon minced garlic, or 1 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
Salt and ground black pepper to taste

Vegetarian Lentil Soup
A healthy, vegetarian soup, this recipe is easy to prepare in a slow cooker or on the stove. I serve it with a fresh fruit salad on the side and thick crusty slices of warm bread. Note you may use two cups brown lentils and omit the one cup split peas and substitute vegetable broth with water or chicken broth.

Makes 4 servings

1 cup brown lentils
1 cup split peas
4 cups vegetable broth
4 cups water
1 cup chopped onion
1 cup peeled and diced white potatoes
½ cup finely chopped carrots
¼ cup finely chopped celery
1 tablespoon minced garlic
½ teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Rinse and drain lentils, removing any small debris. Add ingredients to a slow cooker crock, cover, and cook on high for 4-5 hours or low for 8 hours, or until lentils and vegetables are tender. If preparing on the stove, add ingredients to a large soup pot. Bring to a boil, cover, lower heat, and simmer about 40-50 minutes, or until lentils and vegetables are tender, stirring occasionally. Remove the bay leaf and serve.

Savory Beef Stew
One of the first recipes I prepared when I began using a slow cooker many years ago, this hearty beef stew has evolved to become one of my favorite meals. The stew may be prepared in a 6-quart Dutch oven also, following the same steps below: cover and bake at 300 degrees, for 2 hours, but stir occasionally and add more broth if additional liquid is needed. I like to serve with my favorite dessert, Chef Amy's Bread Pudding (page 103, A Taste of Wyoming).

Makes 6 to 8 servings

3-4 tablespoons canola oil
3 pounds beef chuck, trimmed and cut into 1-inch cubes
3 tablespoons all-purpose flour
2 cups chopped yellow onions
2 tablespoons minced garlic
1 teaspoon dried thyme
1 cup beef broth
1/2 cup dry red wine
4-5 white potatoes, peeled and cut into 1-inch cubes
2 cups baby carrots
1 cup frozen green beans
2 bay leaves
Salt and pepper to taste

Dry beef cubes with clean paper towel and coat with flour. Heat oil in a large skillet and cook beef in batches to lightly brown on all sides. Transfer beef to slow cooker using a slotted spoon. Add onions, garlic, and thyme to skillet and cook over medium-low heat for five minutes, stirring frequently (add more oil if necessary). Transfer to the slow cooker using a slotted spoon.
Add remaining ingredients in order listed, cover, and cook on low for 8 hours.

For more delicious soup, stew, and chowder recipes, try these favorites from A Taste of Wyoming:

Branding Day Chili (page 61)
Five-Onion Soup (page 64)
Minestrone Soup with Croutons (page 65)
New West Clam Chowder (page 67)
Three Sisters Stew (scroll down for recipe)

My Favorite Omnivore

2008-11-21T20:30:00.000-07:00

Who is Michael Pollan? The author of one of my favorite books, The Omnivore's Dilemma. Paulette Phlipot, the talented photographer for A Taste of Wyoming had the opportunity to meet and photograph Michael while he was in Sun Valley, Idaho recently, so please visit the following link to view her photos at:
http://p3images.wordpress.com/2008/11/18/michael-pollan-visits/

“What should you eat? Michael Pollan addresses that fundamental question with great wit and intelligence, looking at the social, ethical, and environmental impact of four different meals. Eating well, he finds, can be a pleasurable way to change the world.”
—Eric Schlosser, author of Fast Food Nation

For more information about Michael Pollan and his books, visit his website at: http://www.michaelpollan.com/

Thanksgiving Recipes

2008-11-21T10:07:00.002-07:00

As one of my favorite holidays is almost here, I thought you might enjoy a few simple recipes from my personal collection. For more Thanksgiving recipe ideas, visit my favorite recipe links and see the list I compiled below these recipes of tasty recommendations in, A Taste of Wyoming: Favorite Recipes from the Cowboy State.
(Ten Sleep Tea recipe, page 115)

Traditional Turkey
After years of experience cooking turkey, I've discovered that keeping it simple yields the best results. This is my tried-and-true recipe for a tender, moist turkey. Buy about one pound per person, or a pound and a half per person if you have hearty eaters or want plenty for leftovers. Be sure to follow safe-handling instructions and cook the turkey thoroughly to reach an internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

10-12 pound turkey
1½ teaspoons salt
1 teaspoon ground black pepper
1 large onion, peeled and sliced
1 stalk of celery, sliced
2 carrots, peeled and sliced
1 bunch of celery leaves
10 sprigs of parsley
2 sprigs of fresh thyme, or 1 teaspoon of dried thyme leaves
2 cups of boiling water

1. Preheat oven to 450 degrees
2. Thoroughly wash turkey inside and out with cold water and pat dry.
3. Sprinkle salt and pepper inside turkey and on skin.
4. Stuff turkey with prepared stuffing. Do not pack cavity too full.
5. Close cavity with roasting skewers, or stuff with a small baking potato.
6. Place turkey breast side up on a rack in a large roasting pan.
7. Roast the turkey, uncovered, in the preheated oven for 20 minutes to sear it.
8. Remove turkey from the oven. Add vegetables and spices to roasting pan; add boiling water to bottom of pan and lower the oven temperature to 350 degrees.
9. Cover turkey loosely with heavy duty foil to create a "tent" over the turkey.
10. Return turkey to oven and roast at 350 degrees, allowing 20 minutes per pound.
11. The tent method speeds the cooking process so check the turkey after about half way through the cooking time. Baste the turkey with the pan juices and add more liquid as needed (I use prepared chicken broth). Return it to the oven to continue cooking.
12. When the legs are cooked through, the turkey is done. Remove the tent and turn the turkey, putting the breast side down; return it to the oven to brown for 15 minutes if you are going to carve the turkey at the table. If you are going to serve sliced turkey, you do not need to brown the turkey further.
13. When the turkey is browned, remove it from the oven and let it rest 10-15 minutes prior to slicing.
14. Remove the stuffing before slicing and use the strained juices from the bottom of the baking pan to make the gravy (recipe below).

Turkey Gravy

Makes 2 cups

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups strained turkey juices from roasting pan (add chicken broth if more liquid is needed)
Salt and pepper to taste

1. In medium saucepan, melt butter over low heat.
2. Stir in flour to make a paste.
3. Stirring constantly with a whisk, slowly add turkey juices to the flour mixture. Continue stirring and cook until mixture thickens, about 5 minutes, over medium heat.
4. Add salt and pepper to taste. Keep gravy warm until ready to serve.

Three Sisters Stew
I've made a few revisions to my signature recipe published in A Taste of Wyoming (page 69). The recipe gets its name from its main ingredients: corn, beans, and squash, the three staples of the Plains Indians' diet. This "trinity" was called the "Three Sisters" by the native people. I like to prepare this version in a slow cooker a day ahead, reheat, and serve on Thanksgiving eve with corn bread (recipe below). It is also an excellent recipe for using leftover turkey. For a vegetarian alternative, omit the meat and substitute vegetable broth for the chicken broth.

Makes 6 t0 8 servings

2 cups shredded cooked chicken or pork
1 cup diced onion
1 tablespoon minced garlic
6 cups chicken stock or broth
1 cup diced yellow squash
1 (14.5-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can roasted chopped tomatoes
1 (14.5-ounce) can creamed corn
1 (20-ounce) can mild green enchilada sauce
1 (7-ounce) can chopped roasted green chiles
1/2 cup chopped fresh cilantro leaves
1 teaspoon ground cumin
Salt and ground black pepper to taste

Combine ingredients in a slow cooker, cover, and cook for 6 hours, stirring occasionally. Ladle into soup bowls and garnish with cilantro leaves and sour cream, if desired.

Cornbread
Most cornbread I've tried is too dry but not this one! It is a quick and easy recipe for making a delicious, moist batch of corn bread. I serve it on the side with my Three Sisters Stew during the cooler autumn months, and on Thanksgiving eve.

1 box Jiffy corn muffin mix
1 large egg, beaten
2 cups sour cream
1/2 cup (1 stick) unsalted butter or margarine, melted
1 (14-ounce) can creamed corn

Preheat oven to 375 degrees. Combine ingredients in a mixing bowl and pour the batter into a lightly oiled 8x8 baking pan or dish. Bake for 30 to 40 minutes, or until golden brown on the top.

Rustic Apple Crisp
I love the aroma of apples and cinnamon baking in the oven, especially at this time of year when the air is crisp and cool. Note I use prepared pie crusts for this recipe to save time. You may substitute another type of baking apple for the McIntosh but I prefer this delicious variety of one of my favorite fruits. To learn more about cooking and baking with apples, visit: http://www.nyapplecountry.com/appleusage.htm

Makes 6 servings

For filling:
4-5 McIntosh apples, or baking apples (Rome, Jonagold, Empire, Cortland, Crispin)
1 tablespoon orange juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 tablespoons light brown sugar

Core apples, cut into 8 wedges, and peel. Place cut apples in a large mixing bowl and add orange juice, cinnamon, nutmeg, vanilla, and brown sugar. Toss with a rubber spatula to incorporate ingredients and coat the apples. Set aside and prepare topping.

For topping:
1/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
4 tablespoons cold unsalted butter (1/2 stick), cut into chunks

Combine flour, brown sugar, cinnamon, allspice, and salt in a small mixing bowl. Cut chunks of butter into dry mixture with a pastry cutter until crumbly.

For crust:
2 prepared pie crusts at room temperature (15-ounce package of two crusts for a 9-inch pie)

Preparation:
Preheat oven to 400 degrees. Place two pie crusts on top of one another and roll out to a 14-inch diameter. Gently lift dough and place into a 9-inch glass or stoneware pie dish. Add apple mixture and sprinkle with topping. Carefully fold the dough up and over the filling, making "pleats" in the dough so it lays neatly over the apples and creates about a 2-inch pastry rim around the top (the center will be open). Bake 35-40 minutes, or until apples are tender and the crust is golden brown. If crust browns too quickly, place a sheet of aluminum foil loosely over the top. Remove from oven and allow to rest 10-15 minutes before serving.

Additional recipes to consider for Thanksgiving that are featured in A Taste of Wyoming: Favorite Recipes from the Cowboy State include:

Cranberry-Orange Scones (page 8)
American Indian Fry Bread (page 21)
Toasted Crostini with Crimini Mushroom Sauce on Mixed Greens (page 34)
Corn Cakes with Whipped Goat Cheese (page 37)
Roasted Garlic Mashed Potatoes (page 46)
Scalloped Sweet Potatoes (page 49)
Wild Rice Salad (page 53)
Winter Root Vegetable Hash (page 54)
Blue Corn Tortilla Soup (page 60)
Butternut Squash and Jalapeno Soup (page 62)
Bread Pudding (page 103)
Craisin-Walnut Oatmeal Cookies (page 106)
Ten Sleep Tea (page 115)

What's cooking in January? My favorite comfort foods, so check back soon to get more fabulous favorites from my personal collection!