use real butter

The longest day of the year just ended (well, the daylight part). I rather love the late light of the summer solstice. One year we were backpacking in Jasper National Park (Canada) on the solstice. I remember throwing disc with Jeremy in a huge field of wildflowers and green grasses that was littered with elk poop. Good incentive to NOT drop the frisbee. It was 9:30 pm and we didn’t crawl into our tent until 11:00 pm. It was still light enough to see without a headlamp. Love that.

While testing a high-altitude conversion for a cookie recipe this afternoon, I exchanged several emails with my lovely friend, Helen, discussing people’s manners - or rather the lack thereof. Face it, if you maintain a blog that gets a decent amount of traffic, you will inevitably encounter crackpot or inappropriate comments. Reminds me of the person who wanted a refund from Peabody for the cost of ingredients for a muffin recipe they got from her blog that they didn’t like. Wha?! I guess it isn’t just manners, but also an indication that the offender doesn’t reside on the Plane of Reality. For some reason, because people don’t have to say it to your face, they feel as if they can behave poorly and say stupid stupid things over the internet. So uncool.

The majority of my commenters are an incredibly funny, sweet, and caring group of people - they are so wonderful! And they respect me for the person I am. That means a lot because when you have cancer, plenty of people think this is an open invitation for their “advice” and I do use that term loosely. I appreciate how people have expressed their kind sentiments to me with, “I wish you well” or “I am praying for you” or “you are in my thoughts”. I don’t pray, but it’s okay if someone else wants to pray. However, it is not okay for someone to tell me what to believe in terms of faith. That is not only rude, but hugely disrespectful.

So what did I manage to do with all of today’s daylight? Here’s a sampling, but you can visit the photoblog for the full rundown.

i shot this in my yard

kaweah came over and licked the flower then stepped on it before settling down

the cookies worked

happy hour fare: duck crêpes

can someone identify this wildflower?

giant cumulus at sunset

To usher in this delightful season that turns our mountain environment into a fleeting lush paradise, I made a panna cotta recipe based loosely on Pierre Hermé’s ispahan macaron. The flavors include rose petal, lychee, and raspberry.

scraped vanilla bean

boiled cream, milk, and vanilla bean seeds

I had the intention of making my own rose petal syrup, but couldn’t find any organic roses. So I made my syrup with rose flower water, which was more subtle and less rosy. The cream base was flavored with vanilla bean and the rose syrup. I’ve never used vanilla bean before and when I removed the whole bean from its packaging, I smelled orchids rather than vanilla. It was lovely and transported me back to my grad student days when I used to “babysit” an orchid greenhouse.

stirring in sugar

I set raspberries and a lychee (canned) in each glass and then poured the cream mixture over the fruit. The rose syrup had a weak scent/flavor to it, but when I fished the lychees out of their can, the perfume of the fruit inspired ideas. I will have to try a lychee panna cotta next, because I think *that* is the kind of fragrance and flavor I am shooting for.

placing the fruit

pouring the cream

After letting the panna cotta set up in the refrigerator for a few hours, I poured some of the rose syrup (adding a touch of red coloring to give it a pink tint) on top before serving. I think the syrup is so delicate (i.e. weak) that I could do without it. Maybe if I get my hands on some bottled rose petal syrup, I might feel differently. However, the combination of the fruit flavors with the panna cotta was beautiful. It tastes like summery perfume, a flower garden with the texture of silk. Really enjoyable on this first day of summer!

a panna cotta based on a macaron

Ispahan Panna Cotta
adapted from Creamy Rose Panna Cotta from Food & Wine

1 cup cream
1 cup milk
1/2 vanilla bean, split
1/4 cup rose syrup
3 tbsp sugar
1 1/2 tsp gelatin
2 tbsp water
1/4 cup raspberries
5-6 lychees

rose syrup
1 cup water
1/2 cup sugar
2 tsp rose water
1 1/2 tbsp lemon juice
red food coloring (optional)

Rose Syrup: Boil water and sugar together for about 10 minutes. Remove from heat and let cool. Stir in the rose water and lemon juice. Set aside 1/4 cup for the panna cotta. Add a touch of red food coloring (optional) to the remaining syrup to create a light pink tint.

Panna Cotta: Combine the cream, milk, and vanilla bean in a saucepan and bring to boil. Remove from heat and cover for 5 minutes. Sprinkle the gelatin over the water and let sit for 5 minutes. Discard the vanilla bean. Stir the gelatin, sugar, and rose syrup into the cream mixture. Place a lychee and a few raspberries in each serving vessel. Pour cream mixture over the fruit until almost covered. Refrigerate panna cotta until firm. Before serving, pour a little rose syrup over the panna cotta.

It was too hot to eat dinner while the sun was still up this evening. Wait a sec… *we* felt it was too hot to eat dinner while the sun was still up this evening. We didn’t sit down to our meal until 9 pm and it was still light out (love that, actually). While I waited for the house to cool down a little, I stepped out onto the deck to admire the skies to the west and enjoy the cooling mountain air. I love clouds because they can form some incredible patterns, but I especially love clouds at sunset because the light can play some beautiful colors.

like a magic show

it almost looks organic

3000 feet lower in Boulder, the daytime temperatures are standing solidly in the 80s (F) and flirting with the 90s (F). What better timing then to continue our sushi tour? On Wednesday, we dined at Amu for dinner. Amu is situated next to and operated by Sushi Zanmai. Zanmai is a darling of Boulder and probably one of the venerated favorites. My experiences at Zanmai have always left me feeling that 1) I spent a lot of money 2) I got mediocre sushi for the price 3) the service suuuuuucks and 4) every damn YUH (Young Urban Hipster) and aging hippie flocks to the place making the wait all the more annoying considering what you get at the end of it all. However, my chemo nurse assured me that Amu was different and very good.

the sign is easily missed

The interior of the restaurant is small and narrow. There was a table for 6, ten seats at the bar, and maybe a private room or two in the back. We were asked to remove our shoes before sitting at the bar.

enter the bar through a giant noren

seats soon to be filled

For those in search of California rolls or the generic assortment of sushi - that dog don’t hunt. Not here anyway. This bar serves traditional Japanese fare and the menu has specials from the kitchen and sashimi from the bar. No sushi. If you want sushi, go next door and suffer the crappy wait staff at Zanmai (yeah, I really detest those blokes).

to start

Our little dish of complimentary starter was a delightful cold “salad” of broccoli in a miso dressing with some kabocha (Japanese pumpkin) and what Jin tells me is konnyaku (part of the voodoo lily family - thanks, Jin!). I decided on an order of marinated seaweed because I thought I was ordering a seaweed salad.

mozuku

That wasn’t quite the salad I was expecting. In fact, it was nothing like what I was expecting. However, mixed with the minced ginger, it was a tangy and savory almost noodle-like dish. I was lukewarm about it. Jeremy was not loving this one at all (the man frightens easily when it comes to certain foods), so I finished it. I mean, seaweed is supposed to be good for your hair… that is what Grandma tells me. It’s about time my hair started to grow back, yeah?

sashimi assortment

Enough screwing around though… it was time to get down to business, and that business would be gorgeous, buttery, melt-in-your-mouth sashimi. Why fill up on rice when you can enjoy protein in its loveliest form? If sashimi were a man, it would be a metrosexual because it is so pretty - and I would date the hell out of him. Oh yes… I would… All of the sashimi (sake, maguro, bonito, hamachi, tako) was fresh and tasted like a rich kiss in the mouth. Excellent quality.

binnaga tataki

Next up: the seared albacore tuna. This delicate fish was dressed in a citrusy ponzu under a mound of shiso chiffonade, green onions, fennel, and garlic. The combination of vegetation was terrific and had a wonderful perfume (the shiso is so refreshing), but overpowered the subtle flavor of the albacore somewhat. I enjoyed the plate, although Jeremy was suspiciously generous about letting me finish it off.

halibut sashimi special

I watched with fascination while our sushi chef, Yuki, prepared a long fillet of halibut. That’s right, folks - we had a female sushi chef. My first ever! And she was AWESOME. Yuki trained in Japan for 5 years and in Boulder for 13 years. Although she doesn’t tele, she does ride at Vail, her resort of choice. *Sweet* Because if you live in a state blessed with powder, what the hell are you doing if you aren’t skiing or riding?

Okay, back to the halibut. The sashimi was served with ponzu for dipping. It was fresh with a good, firm texture. Yuki also advised that we dip the little omelette rolls in soy sauce. Those little omelette rolls were amazing. She wrapped a thin egg sheet around slices of halibut with shiso and thinly sliced cucumber. The combination of the flavors and textures was *brilliant*.

ahhhhh, hamachi

We ended the meal with a final order of hamachi sashimi. The hamachi was sublime and the pieces substantial. Our server asked if we wanted to order any dessert and I informed her that hamachi is essentially dessert to us. The service at Amu was the best of the sushi tour thus far. It’s a little hard to compare with the others because it is so much more authentic (Japanese) and the style of the food is quite different. We certainly felt Amu was a good experience and it comes close to dethroning Tora, but… Sushi Tora is still #1 for us, by a hair. What we are discovering is that Boulder - in the middle of a landlocked state and over 1000 miles from the nearest coast - has a lot of great sushi to offer.

Amu
1221 Spruce St.
Boulder, CO 80302
303.440.0807

June 18, 2008
Sushi
$58.76 (including tax, not tip) for two diners
Rating: 93/100 (A)

1) Sushi Tora
2) Amu Sake Bar and Restaurant
3) Ai Sushi and Steak

I’m just so thrilled to be eating sushi again, and sushi this good. Yip!

I’m not cooking or baking as much as I’d like and that’s mostly because I’m dealing with unpleasant physical issues related to my least favorite of my chemo drugs. [I know that the last infusion was almost 6 weeks ago, but please tell that to the drugs…] I met with my oncologist this morning and he hasn’t seen it before in his many years of poisoning cancer patients. Great! I’m exceptional in every frakking way… Meanwhile, it would seem that all of my medical appointments have piled together lately such that I fell asleep on the table last night during my heart scan. Well, I’d rather sleep through Journey wailing over the speakers than listen to it while isotopes go racing through my heart.

[While waiting for my radiation appointment this afternoon, I’m killing time by blogging from a bakery in Boulder. Dude half my age just walked past and winked at me. WTF?]

Yesterday evening as Jeremy drove me to my heart scan down on the flats, I spied some mammata forming in the distance. Mammata clouds are typical precursors to tornadoes. In very simple terms, they indicate instability in the atmosphere. We see a lot of them in the summer around these parts.

mammata: look like giant grapes or… boobies

The breast-like shape of the clouds is where the name comes from, but a few years ago I was hiking with 5 female atmospheric scientists in the Rockies when we spied mammata forming in the sky. They insisted on referring to them as testicular clouds. So there you have it. I just think they’re very cool (both the clouds and the female atmospheric scientists).

We had a wonderful, albeit short visit with my aunt and her family over the weekend. Everyone enjoyed the time spent together, particularly Kaweah because she received 150% more attention and love than usual. She also found a nice big stick to drag around the lake.

our guests

the happiest pup

going home so soon?

The weather has been getting warm as summer fast approaches our corner of the globe. Although it is usually cool enough where we live that baking in the oven doesn’t make me homicidal, there is nothing quite like serving up homemade ice cream to cool off in the afternoon heat. While Jeremy’s requests usually center on one of three caffeinated flavors (chocolate, coffee, or matcha green tea), I had summer on the brain.

blackberries

I am so enamored with David Lebovitz’s custard-based ice cream recipes from The Perfect Scoop that I had no choice (no choice!!) but to try his recipe for raspberry ice cream - except I subbed blackberries for the raspberries so I could make the stains on my t-shirt even more permanent.

make a purée

David suggests 6 cups of fresh raspberries to yield 1 1/2 cups of raspberry purée. I used 6 cups of blackberries and I can assure you that you only need 4 cups, tops. I also realized that what has been missing in my life is a food mill.

strain out the seeds

Pressing the purée through the sieve is just an exercise in incessant swearing and several extra stains on your clothes (well, several on my clothes anyway). I complained about this on my personal blog and my buddy Rob is now sending me a food mill! What a sweetheart. Or maybe he just wants me to shut up about it already? *snort*

sugar and half-and-half

straining the custard into the cream

This batch of blackberries is, me thinks, early for the season. The flavor is nice, but it isn’t out-of-this-world bursting with sun-ripened goodness. Oh well. And ever since my girl, Peabody, wrote about how the first time she saw a man picking blackberries on the roadside, she thought he was taking a leak… That image is now permanently lodged in my brain. Thanks lady ;)

stirring in the purée

I served the ice cream to our guests over the weekend and heard a lot of mmm mmm mmming. It’s a smooth and rich treat to be sure. The quality is entirely dependent on your ingredients, specifically the berries. So be sure to procure some damn tasty berries to make it worth the effort. It’s a gorgeous color, no?

purple love

Blackberry Ice Cream
adapted from Raspberry Ice Cream in The Perfect Scoop by David Lebovitz

1 1/2 cups half-and-half
1 cup sugar
1 1/2 cups heavy cream
4 large egg yolks
1 1/2 cups strained blackberry purée (from 4 cups whole blackberries)
1 tbsp fresh lemon juice

Warm half-and-half and sugar in medium saucepan. Pour cream into large bowl and set mesh strainer over top. In separate medium bowl, whisk together egg yolks. Slowly pour warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into saucepan. Stir mixture constantly over med heat with heatproof spatula, scraping bottom as you stir until mixture thickens and coats spatula. Pour custard through the strainer and stir into cream. Mix in purée and lemon juice then stir until cool over ice bath. Chill thoroughly in fridge and churn ice cream according to ice cream maker’s instructions within 4 hours after making mixture (to preserve the fresh berry taste). Makes 1 liter.