Tag Archive | zoom cooking

That Kind of Friend

Another sunny day! Another lunch outside, and more hours to winterize the yarden, draining more hoses, storing plant pots, tidying garden tools. Each ‘last sunny day’ a respite before the strongly predicted storm due to arrive now in about three hours. We’ll know more later!

The aspen has lost all her leaves, but the crabapple still clings to color. I’m grateful for the small display of deciduous trees in the yard, and sometimes wish I’d planted more. I was limited by how much water I had for them, but now that they are all established maybe I can add another one… or two… in spring. A sour cherry, and a red maple, those are my dream trees.

I’m grateful for another delicious zoom cooking with Amy. I can no longer recall which of us spotted this recipe on Instagram, but Amy tracked it down so we could read it easily and then alerted me this afternoon that the salmon had to marinate for at least an hour and the rice had to be completely cooled. I got those things done just in time to get online with her for assembly and cooking, and then we sat down to enjoy our meal.

Nori squares, sushi rice, and salmon marinated in soy sauce, honey, hot sauce, ginger and some other yummies, all tucked into muffin cups and baked hot for fifteen minutes; then glazed with another delicious concoction and served hot and crispy, sweet and sour and salty, crunchy and sticky and soft. I will definitely be making these again!

Shortly after we toasted our salmon ‘muffins,’ she got a call from a friend who needed an urgent ride to the emergency vet for a badly injured dog. Amy is just the kind of friend you need in a situation like that. She didn’t bat an eye. She explained, and I said “Bye!” and ended the zoom. I’m grateful for that kind of friend whether mine or someone else’s; we all need them. And I’m grateful that you’re the kind of friend who is now worried about a dog you’ve never met, so I’m glad to tell you that though it was ghastly it was only a flesh wound, and Boone is going to be fine with some stitches and a night or two in the hospital.

Stuffed Gnocchi

Aug5

Even before coffee I picked three more baskets of apricots in the cool morning air, using the step stool to reach some of the higher, riper fruits. Up at the very top the birds have left only pits on stems. Topaz has added my coffee and kindle time to her morning routine, settling in for a cuddle as I read for the past few days. I’m grateful she’s becoming more affectionate in her middle age.

I was chasing this western tiger swallowtail butterfly all around the pot when little Wren strode through. Getting a shot like this makes me ridiculously happy. If this were the only image I had to show for today I’d be very grateful.

*But then I got this one and was doubly delighted.*

*Potato gnocchi stuffed with mushroom-cheese filling…*

I’m grateful tonight for so many things, including Zoom Cooking with Amy: Gnocchi Ripieni edition. We both started yesterday, making the dough and filling ahead of time. I only got as far yesterday as baking the potatoes, which I scraped from the skins and refrigerated, then grated cheddar on and baked the skins for a snack with Penzeys Chip & Dip seasoned sour cream. What a great instant dip! So simple, so delicious!

This morning I mashed the cold potatoes and added flour, salt, an egg, and a few dashes of fresh nutmeg to make the dough. I also sautéed the mushrooms, and after they cooled blitzed them with the cheeses to make the filling.

Remember, don’t crowd the mushrooms! I just learned this wisdom recently and since then have added mushrooms to the skillet a few handfuls at a time, waiting til each batch cooks down a bit before adding the next.

Once we had our zoom drinks made, we quartered the chilled dough, and rolled each quarter, then chopped it into 15 gram rounds. A half teaspoon of filling in each, then pinched them closed and set on a tray to chill in the fridge for fifteen minutes, as we continued chatting while shaping and filling the rest of the dough.

When the second tray was filled, we swapped out trays and cooked the chilled ones in batches in boiling water until they floated. (Later I put the second tray in the freezer, and will bag the gnocchis tomorrow, to pull out and cook for next Boyz Lunch.)

As my second batch boiled I drained the first batch and kept them warm over the gnocchi water. Then we sautéed them in butter and olive oil, and at the end I added a couple tablespoons of the hot starchy water to the skillet and swirled to make a silky sauce. The recipe calls for “a pinch of parmesan.” Whoever heard of a pinch of parmesan? I grated a generous amount and topped the bowl, then we sat down to dine together.

*I’m grateful for every chance I get to cook with my precious friend.*

Perspective

Feb18

I’m grateful for zoom cooking with Amy. Last night we concocted ‘the ultimate Paloma,’ with grapefruit soda, grapefruit juice, lime juice, and tequila, and garnished a portion of the rim with Hawaiian black lava salt rolled onto a thin film of honey. The black salt was the fruit of an investigation we pursued last week. I’m grateful for the opportunity to get luxuries at the touch of a button, and for the sense of humor and non-attachment when they don’t turn out quite as we might have expected.

It’s a little embarrassing for me to admit how dependent I’ve become on the internet. It’s been off and on here for two days, and Rise Broadband reports that they know there’s a problem and expect it will be resolved by Monday at six pm. Another two days! Oh well. First world problems. I’m grateful for the internet and for how it allows me to connect with you, with the drag queens of the world, weather forecasts, and so much more, including the platforms I’m using these days for work. If I have to spend some hours without it now and then I suppose I have enough to keep me occupied!

I admit it would be easier to go without internet if it weren’t deep winter. In summer, I could at least bundle up and sit outside under the stars if I can’t watch Drag Race or Modern Family. It’s just too cold now. Lows overnight in the single to minus digits, and highs during the day often not breaking freezing. So even during the day, if I can’t work online, I can’t spend much time outside. The tiny dog loves the snow but too much time in it gives her a reverse-sneeze seizure and she runs to me to pick her up, then shivers mightily until I bring her inside. A sweater isn’t much help in the teens, or in snow deeper than herself, and booties are out of the question. I’m grateful I have a little treadmill inside where I can walk up my heart rate and exercise my lungs.

I’m grateful for the moisture the snow is bringing to our ground and to the mountains where we keep our water until we need it in summer. I’m grateful for the mild does who hang out during the day. Grateful for my solid little house, and for the garden in winter.

Sometimes I’m even grateful for the ‘memories’ that pop up in Photos unbidden. When I opened the program this evening this image from 2018 showed up, with Stellar and Raven on a trail up above Lost Lake that autumn. I love how the yellow aspen leaves ornament the deep evergreen boughs and the path, the bright white of the aspen trunks, and the cherished images of my dear departed catahoulas. I imagine that trail is under six or eight feet of snow at the moment. I’m grateful for perspective.

Zoom Cooking with Amy

Jan28

It’s such a privilege to be alive at the end of a day to watch the sunset, and I’m grateful for the gorgeous displays of alpenglow we’ve gotten to witness recently. I took a quick break between a zoom webinar and zoom cooking to step out on the deck and enjoy the last of it. Except for the company, it was the best part of the evening.

I’m not having a very good run of recipe selections, so I made Amy choose for next time. This week I selected Shingled Sweet Potatoes with Harissa. Amy said compared to the carrot noodles it was a 10 out of 10. My experience of it was more like a 4. I’m grateful to try a new recipe, anyway.

I loved the idea because the dish looked beautiful the way Molly Baz prepared it. I cut the recipe in half, and Amy made a third of it: hers looked beautiful too, but mine just looked interesting. Also I didn’t have pistachios so I used pecans.

I still haven’t learned the trick to cooking at altitude, after thirty years! Even though they were thinly sliced and baked at 400℉ for an hour, my sweet potatoes still had a stiff crunch. I hate hard sweet potatoes! I do! Also, they were a bit spicier than I could eat much of, so I microwaved my dish for a total of five more minutes and top dressed with some Greek yogurt. Those measures helped, but once you undercook a sweet potato it’s hard to get it right. The leftovers may end up as dog food, Wren loves spicy food, maybe from her New Mexico roots.

Amy’s looks like it ought to look. She used pistachios, and apparently black sesame seeds, and cooked in a little copper pot. She also didn’t baste every quarter hour as instructed, and said that’s why she got a crispy top. I think my problem was more the oven temperature at this altitude. IF I were to make this dish again, and I might for a dinner party, IF I ever host or go to a dinner party again, I’d bake it at 425℉. Even regular potatoes don’t bake like they do at sea level–I don’t know how much of it is altitude, and how much aridity. Everything’s a little quirky up here. At least I used homegrown fennel seeds, and they were the best part of the dish for me. Live and learn! I’m always grateful for Zoom Cooking with Amy, whether the food succeeds or fails it’s always a win for us.

Zoom Cooking with Amy: Carrot Button Noodles

Jan13

We started off with a salty dog in our RBG glasses that Amy had provided. That’s her refrigerator covered in pictures in the background, and the lights over my living room window above that. Our dish for tonight was Carrot Button Noodles, which Amy found online. I was grateful I had just enough carrots left from the garden to make the dish.

Chopped, cooked til tender–but not quite tender enough–and drained, then into the food processor to puree until smooth–but not quite smooth enough.

I ended up with little bits of carrot in the dough but so what. The recipe calls for potato starch, which wasn’t to be found in the valley, and I’m just as glad. I used half cornstarch and half wheat flour, and liked the consistency of mine. Amy found potato starch, and said hers were really chewy. I went back to the website just now to get the link, and read “When used in doughs, potato starch, when cooked, gives a chewy, translucent, and glossy end-result. They have a silkier mouthfeel than using wheat flour….I like to use potato starch because it’s a little chewier than cornstarch. You cannot use any other flours or starches as the texture will be completely different.” Oh yes I can!

After kneading til it was smooth, we pinched off small bits and rolled into balls, then poked with our pinkies. It said to use a half teaspoon to roll each ball but we both thought that was way too small. I supposed Amy might have enjoyed her chewy buttons better if they were smaller, and I would have appreciated a higher sauce to noodle ratio on mine which a smaller button would have achieved. So now we know that for next time, if there is one.

Boiled about five minutes and drained…

Then topped with the garlic-soy-vinegar sauce. Amy had scallions which would have added nice color and crunch; I did not so I used some finely chopped shallots. Then another fun part, pouring boiling hot vegetable oil over the top, which sizzled, and sprinkling with sesame seeds. Equally fun was eating them. The little button holes caught and held the sauce. Smaller buttons, more buttonholes, more sauce per bite. Which may be the whole point of these noodles. Neither of us tasted a bit of carrot in them, though they were half carrot. But it was so simple, and so delicious. I’ll definitely be making more vegetable noodles this way in the future, if I live long enough. I’m always grateful for zoom cooking with Amy.

Further research, which I wish I had done before we made them, reveals a Chinese video with a different and even more delicious-looking sauce, and slightly different steps. I believe I will make them again, with potato starch. Even if I don’t make the exact noodles, I am definitely going to try this sauce.

Zoom Cooking with Amy

Dec2

I spent the day cooking. I’m grateful for the strength and energy to cook all day. I cooked down black beans with roasted tomatoes and onions left from the garden, and some oregano from the sunroom. Then rolled up a bean and cheese burrito with sour cream and fermented hot sauce for lunch. For dinner, Amy and I made Bello’s cheesy potato bread, and loaded sweet potatoes.

While the sweet potatoes were baking, we chopped red cabbage, drained garbanzo beans, tossed in some spices, then roasted that mix too. Toward the end of cooking we mixed in some chopped pecans. I forgot the dried cranberries! They were sitting on the counter but I glanced right past them. A tahini dressing with balsamic, Dijon mustard, maple syrup, apple cider vinegar, and garlic powder topped the plate. Pretty easy. So delicious. A successful Instagram recipe. And lots of leftovers!

But the day began and ended with bread. This sourdough is so simple, so delicious! Mix a shaggy dough first thing in the morning, let it rise an hour, fold it four times, let it rise eight-ten hours, then four-fold it again and shape into loaves. Another hour and a half rise under a flour-dusted tea towel, and into the oven at 450℉. I’m grateful for all the delicious food I concocted today, for the kitchen, tools, fuel, and time to do so; and for Amy and our time together. I’m grateful for the contentment that settles over me more completely as time goes by: for the dawning recognition that I am enough, just the way I am. It’s taken a long, long time to get here. Some people are just born with it, but for others of us it takes a lifetime of letting go to finally arrive at peace with who we are.

Cheesy Goodness

Oct28

Grateful as always for Zoom cooking with Amy, spontaneously this evening. A simple snack of Baked Cheese and Onion Dip to go with our adult beverages and easy conversation. Despite the deep freeze nights there were still a few green chives in the garden, and I had a jar of pickled jalapeños in the fridge for zesty garnish. A sweet garden onion from the pantry, some staples of cheese and mayonnaise, and dinner was made. I was horrified to discover NO Ritz! But dug through some old bags of mostly stale tail ends of fancy crackers til I found a serviceable variety, and tossed the old ones in the compost.

Connections

Sep9

Evening harvest of peppers. Two red bells (one unripe but wounded), two juicy Blots, five Aji crystals, six Chimayos, and a mess o’ jalapeños. I’m grateful for this spicy abundance from the garden, for the resilience of these plants that I started from the miracle of tiny seeds inside in early spring. Amazing!

I’m grateful for a day filled with loving connections with friends old and new, from down the road to Hawaii to the east coast. I’m grateful for Zoom Cooking with Amy, Instagram Edition. Tonight we opted for simple and quick, and prepared two recipes we’ve seen on Instagram. We started by halving and scoring some small potatoes as the butter melted in a sheetpan in the oven. We grated parmesan and tossed in spices of our choosing, mixed those with the butter in the pan, then pressed the potatoes cut side down onto the yummy goo, and cooked for about half an hour at 425℉.

While the potatoes cooked, we of course mixed our martinis, and then chopped leeks into one-inch lengths, and seared them in butter.

Then we steamed them in stock for about five minutes, removed the lid, and mixed in some miso (I used red, she used white), tamarind paste, and a splash of Dijon mustard, stirring until the sauce coated the leaks and thickened just a little.

*And that was our dinner. So simple, so delicious.*

I read to harvest jalapeños by holding the pepper at the base and pushing up: turns out when they’re ready the just pop right off the stalk that way. I checked a few and ended up harvesting a lot. Also read to harvest them often so they’ll keep producing. We’ve got at least a month before first frost, so I’m hoping this huge harvest will result in more by the end of the season.

Since peppers are one of the few veggies that freeze well without being blanched, I halved all the jalapeños, scooped the pith and seeds out, and laid them on a tray to freeze. This way I can grab a handful whenever I want to make some poppers. Apparently you can just load them with filling straight from the freezer and put them right in the oven. We’ll know more later!

Zoom Cooking with Amy: Herb Roasted Potatoes

Jul2

*…with feta-yogurt dip, chopped nuts, and scallions…*

All I knew was potatoes and feta, and all I had to do was show up with the ingredients. Amy talked me through the recipe. How thick to slice the potatoes, how long to boil them, how much of which herbs to toss in with onions and potatoes to roast…

…how much feta and yogurt, lemon zest and juice, garlic, salt and pepper to blitz in the food processor for the delicious sauce… to line the bowl with the sauce, spoon the roasted vegetables on top, sprinkle with nuts and scallions, and drizzle with honey. We sipped our cocktails and talked of many things as we cooked and ate, as we always do. I can hardly recall a single one of them. I’m grateful for the easy, long friendship (is it 50 years? 51?) that we get to continue across the continent with zoom cooking, and grateful for all the great dishes we’ve made together in person and apart. I’m grateful for locally grown, organic potatoes from Farm Runners, and for custom grocery delivery from P&P. I’m grateful for perennial scallions in my garden from early spring through late fall.

In the midst of cooking I paused to split the bread dough in two and set it on the warm stove to rise in loaf pans. I’m grateful for the sourdough starter that Ruth gave me oh so many years ago still going strong, for the new standard loaf pans I bought from King Arthur to finally replace the oversize pans I inherited from my mother oh so many years ago, for the persistence to try this recipe again and again learning a little more each time how to bake at high altitude.

I’m grateful that this time, I think I finally got it right. I won’t quite know til I slice the loaves tomorrow. They just came out of the oven and need to cool completely before I take the serrated bread knife to them, but they look and sound just right.

I’m grateful for a slow, quiet morning in the garden, and the gorgeous snapdragons I grew from seed which are just now starting to bloom. I’m grateful for connections with friends and cousins here and afar throughout the day, and grateful that as far as I know everyone I love woke up alive this morning. Not everyone did, and that stark reminder highlights the value of each precious day and every act of kindness, compassion, and connection it holds. I’m grateful for mindfulness practice, and the healthier perspective it’s brought to all aspects of life, from the personal to the political and the planetary. I’m grateful.

42+

Jun7

The most perfect western tiger swallowtail I have ever seen. She must have just emerged from her cocoon. Not a tear or tatter on her as she feeds on the perennial onions in full bloom the past couple of weeks.

It’s been a challenging few weeks. Between internal and external events, I’m tired all the time. It’s hard to rise to each occasion. But from this glum place, I’ve reached a conclusion: I need to return to my daily gratitude practice. And why bother with a thousand words, when a couple of numerals and some pictures can do the job? So, catching up for the past couple of weeks, here are just some of the things I’m grateful for…

*Honeybee on the crabapple tree a couple of weeks ago.*

42+ is a gratitude practice from the Active Hope course I just completed this evening. It’s freely available online, and one of these days I’ll probably facilitate a group engagement similar to the one that just ended, hosted by a friend. Today, I’m grateful for (4) having been given the opportunity to take the course, having made the commitment to take it and participated in it fully, and for the wonderful classmates I shared the eight-week journey with. I’m grateful to (2) Deborah Sussex for offering the course for free, and for her skillful and open-hearted facilitating of it through an increasingly difficult time in our country, when active hope is needed more than ever. The + part is how I will express my gratitude: right here, right now. Many thanks, Deb, Denali, Kes, Renee, and everyone else, for the inspiring experience of virtual connection.