This Week In Food & Colorado Springs Fires

Beet tartare.  Creamy ricotta with lemon zest and fine diced marinated beets and shallots topped with dill sprigs.

I have these friends.  Oh, they are delicious. The sort of people who are warm and open and throw the best parties ever, ever. And I’m not just saying that. They really do.

Since I was travelling through Utah (wherein they live), I gave them a holler and asked permission to stay at their place for a night. In response, friend Greg slaughtered a pig so there’d be fresh pork for my belly and friend Letti baked Francois Payard’s favorite flourless chocolate cake. The meal was epic. The company divine.

Since I’m not baking this week, I took photos just to share. The basic titles of the recipes are listed below. Obviously, there’s a significant amount of prep for each of these dishes (that’s just how Greg rolls. He’s like Michael Pollan mixed with Alice Waters with the good looks of Jake Gyllenhall) so I haven’t included recipes, but thought you foodie friends might enjoy an inspiring lookie loo at that beauty that is homemade perfection.

Pork Tenderloin Street Taco. Marinated roasted pork tenderloin on a “street taco” corn tortilla with thin sliced radishes, radish greens, avocado, cilantro leaves, pickled ginger strings, and lime/shallot/jalapeno drizzle

Spaghetti with “Cime di Rape” and Hot Italian Sausage. Spaghetti with braised and sautéed turnip tops, swiss chard (or other bitter greens), garlic, lemon juice, hot Italian sausage, olive oil, and grated romano cheese

Apple, Bleu cheese, Toasted Walnut Salad with lettuce arugula mix and reduced balsamic vinaigrette

Confited Pork Belly with cannellini beans, sautéed bitter greens, and pickled onions.

We were tucked into the kitchen table, red and white wine readily offered to wash it all down. Conversation flowed and a deep gratitude settled in as the evening fell around us. Why is it, so often, that food makes for such perfect moments?

I’m still on the road this week. Thank you for holding me to low blogging standards. There’s not a lot of cooking in the kitchen, but I am cooking up tons of fun and clever ideas which will soon be yours. You’ll be so glad you waited!

And for those of you who’ve been kind enough to get in touch…our home in Colorado Springs is currently safe, but preevacuation orders are in effect for areas very near mine. After last years terrifying evacuation and devastating fire, I’m so sad to know that even more homes have been lost in this years blaze. So many families displaced. Please consider donating to the Red Cross. The organization is actively on the ground and helping our city in a real way. Then, take a moment to put all our most important documents and photos in a single location, near an exit in your home. You may not be at risk of wildfires, but knowing you can grab what you need and go in case of any natural disaster brings a tremendous amount of peace.

Wishing you a divine week. Sending you hugs across the miles.

 

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6 Responses to “This Week In Food & Colorado Springs Fires”

  1. 1

    Carla @ Gluten Free Recipe Box on June 20, 2013 at 3:11 am Reply

    Such beautiful food! It all looks so good!

  2. 2

    Lucky Red Hen on June 22, 2013 at 8:08 am Reply

    I can confirm the amazingness that is the Rockwell food gatherings. Several years ago we were treated to Greg’s from-scratch pumpkin ravioli. My mouth just watered typing that. Mmm.

  3. 3

    Holly on June 24, 2013 at 10:04 am Reply

    I’m very curious to try his gourmet bread baking recipe … do you know if I need to make any adjustments in the other ingredients if I use whole wheat bread flour? (I’m assuming you guys used white bread flour in your tutorial.) Thank you!!

  4. 4

    Greg Rockwell on June 27, 2013 at 10:51 pm Reply

    Holly, yes you will have to make adjustments with whole wheat bread.

    You can google no knead dough bread recipes online and you will definitely find whole wheat options. I can’t vouch for how they will work. It is the internet after all.

    You can also go directly to the source and buy Jim Lahey’s fantastic book My Bread. He is the originator of the method and a master baker. In the book you will find all sorts of variations on the method. (My one caveat is that I have a philosophical difference of opinion with Jim Lahey on what pizza dough should be like.)

    Another amazing bread book is Artisan Bread Every Day by Peter Reinhart.

  5. 5

    Greg Rockwell on June 27, 2013 at 10:51 pm Reply

    Awww… I’m blushing :)

  6. 6

    Jaime on August 2, 2013 at 11:44 pm Reply

    Oh, Greg, you shouldn’t blush. You really do deserve everything Brooke said about you! I think I need to come to dinner again! :)

    Oh, and guess what! I met Jim Lahey this February when I was at his bakery. Sad thing is, I didn’t know it was Jim I had been talking to until he left the room!

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