use real butter

Tartelette told me she couldn’t keep up with my posting! It’s true, I have been posting daily since the calendar flipped to July because there is just so much going on that if I don’t write them up - posts will get buried! Not to mention, I’m on my steroid regimen again and I am running with the overflow of energy. I’ll probably crash and burn in 24 hours, but I’m okay with that. After feeling like complete crap for several months, it’s hard to take for granted the improvements I now feel. I can finally get out to see the mountains I love, find energy to cook wonderful food (and even taste and digest them!), and have the patience to capture the beauty of our summer season with my camera. These are happy times. I’m also wired and exhausted, but I relish it - I really do.

This morning we took another hike up to a lovely lake nestled in an alpine basin at roughly 11,300 feet. Invigorating! There was still plenty of snow, which is a good thing because it has been so hot here lately. Several more varieties of wildflowers were beginning to bloom, but the lake is still under a lot of ice and snow. I’m crazy for the mountains.

marmots out and basking in the sun

marianne captures some delicate wildflowers

above the lake from our snack stop

kaweah cools off on the snow

It has been a hot holiday weekend, but this afternoon we finally got a nice thunderstorm to deliver much needed rain. The temperature plummeted from 85 to 55 degrees in an hour. Lovely! Good thing I barbecued yesterday :)

all-purpose red rub

Even though I love barbecue, I am no barbecue expert. I’m a faker to some degree because we use a gas grill and oven instead of charcoal grill (fear of burning down state of Colorado). Most of what I’ve cobbled together in the past few years has been from reading/researching all sorts of recipes from various regions and sources. I lived in central New York for more years than I care to recall, but I still never got around to dining at Dinosaur Bar-B-Que in Syracuse - a place many of my friends swear by (one even had them cater her wedding!) I did manage to pick up a copy of the book before we moved back West.

mix the rub with olive oil

The one thing I cannot stand about barbecue chicken is when someone takes a boneless, skinless chicken breast and wipes barbecue sauce on the thing while it turns to rubber on the grill. That is disgusting. People who cook chicken like that should be smacked about the head with that piece of rubber. I know people who do this. I have to squint my eyes and keep my hands by my side when I witness this atrocity being perpetrated on chicken in this manner. The best barbecue chicken has the bone and skin still on it. You don’t have to eat the skin, but you need to cook with it on the meat. The recipe I quite enjoy for barbecue chicken comes straight from my Dinosaur Bar-B-Que cookbook. Good stuff.

rub the rub on the chickie

I am partial to chicken leg quarters. It’s a nice honking piece of chicken and it doubles as a weapon to boot. Little pieces get dried out too quickly. I find the leg quarters remain juicy and full of flavor during grilling - far better than their breast counterparts. Dark meat is where it’s at. When applying the oil and rub mixture to the chicken, I like to get a little of that under the skin for some extra seasoning and flavor. Just be careful that you don’t tear through the skin. I let my chicken sit for at least 8 hours, covered in the refrigerator, after the rub is put on.

brushing mutha sauce on the chicken at the end

The chicken is grilled and then in the last ten minutes, a nice brushing of barbecue sauce ensures a decent glaze. I personally like to serve extra sauce on the side with the finished chicken. We had this for our fourth of July dinner. This is a great recipe to make that doesn’t require much preparation - just a little planning ahead of time and lots of napkins when you eat it!

hot off the grill and ready for the party

Barbecue Chicken
modified from Dinosaur Bar-B-Que by John Stage and Nancy Radke

8 chicken quarters
2/3 cup olive oil
7 tbsps all-purpose red rub
2 cups mutha sauce

all-purpose red rub
1/2 cup paprika
1/2 cup salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tbsps granulated onion
1/4 cup chili powder
1 tbsp black pepper
1 tsp ground cumin
1/2 tsp cayenne pepper

All-purpose red rub: Mix all ingredients into a bowl and rub them together with your hands. Store in plastic or glass container until ready for use. Makes 2 3/4 cups.

mutha sauce
1/4 cup vegetable oil
1 onion, puréed
2 tbsp garlic, minced
salt to taste
pepper to taste
28 oz. tomato sauce
2 cups ketchup
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup brown sugar
1 tbsp chili powder
2 tsp ground pepper
1/2 tsp allspice, ground

Mutha sauce: Sauté onions and garlic in oil. Season with salt and pepper. Add remaining ingredients and bring to boil. Reduce to simmer for ten minutes and let the sauce cool. This makes a ridiculous amount of sauce - something like 10-12 cups.

Chicken: Mix the oil and the rub together in a bowl and massage it into the chicken pieces. Cover and refrigerate the chicken until you are ready to grill it (I gave it 8 hours). Over a 325° to 350°F temperature grill (when lid is down), position the rack as high above the coals as possible. Arrange chicken, skin-side up, directly over the coals. Close and cook for 25 to 30 minutes then flip the chicken over and cook covered, for another 20 minutes or until internal temperature reaches 160°-165°F. Flip all pieces skin-side up and slather on the Mutha Sauce. Close the lid of the grill and cook for 10 more minutes to glaze the chicken. Serve with extra sauce. Feeds 4-6.

The DBs (Daring Bakers) made DBs (Danish Braids) this month! You can find the whole gang of Daring Bakers at the blogroll. Our co-hosts for this challenge are Kelly of Sass & Veracity, and Ben of What’s Cookin’? It was nice to get a break from uber-sweet bakes. This recipe allowed for some flexibility, which I loved.

we knead to bake!

The entire month of June was a bit of a clusterfuck for me, but I managed to get this done after several intended starts that were postponed for various scheduling conflicts. I had seen a lot of DBers post their results on the DB forum and I felt uninspired… why? Because 95% were sweet fillings and I was pretty burned out on all of the sweet challenges of late. I wanted something savory.

wet ingredients for the dough

the detrempe is ready for chilling

What I ended up deciding on at the last minute was one sweet and one savory braid. A sweet bread compliments barbecue pork nicely. I figured if I could omit the cardamom from the recipe, the orange and sugar would not be too overt for the pork. The sweet filling I chose would be almond paste because almond goes with just about anything, but is especially lovely with an orange accent.

butter and flour in the beurrage

blended until smooth

Making the dough wasn’t so bad. I had timed everything just right until I read the part of the recipe that said to turn the dough a total of 4 times instead of what I had thought was just 2 times. I wish I could do all of my DB challenges with tons of leisurely spare time, but it is never that way and so my “challenge” usually ends up becoming a game of how many times I can dodge tanking the recipe because I didn’t read the instructions through thoroughly enough.

spreading the beurrage on the detrempe

folding

Once the dough was done and sitting in the refrigerator, I figured I could make the braids the next day. But once I had gotten home from my radiation treatment, I rallied and decided to bake the braids. The house was hot, which I normally hate, but it was a good thing because it reduced my proofing time on the braids’ rises.

the dough is ready

barbecue pulled pork filling

The first braid to bake was the pulled pork. Unfortunately, when I turned the braid 180° in the oven, I forgot to reduce the temperature (hey, I was on the phone with my parents). So it cooked a little quickly and was browner than I would have liked.

folding over the almond paste filling

egg washing the braid

The second braid (almond filling) turned out just right because I actually followed the instructions to reduce the oven temperature. Both of the braids were delicious and I am quite fond of the bread. We had weekend guests who raved about the two braids. I think I might try more savory combinations with this dough in the future. This one is a keeper! A big thanks to Kelly and Ben for choosing and hosting a terrific challenge recipe.

a savory braid

a sweet braid

Danish Braid
from Sherry Yard’s The Secrets of Baking

makes 2-1/2 pounds dough

dough (detrempe)
1 oz fresh yeast or 1 tbsp active dry yeast
1/2 cup whole milk
1/3 cup sugar
zest of 1 orange, finely grated
3/4 tsp ground cardamom (I omitted)
1 1/2 tsps vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3 1/4 cups all-purpose flour
1 tsp salt

butter block (beurrage)
1/2 lb. (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

pulled pork filling
2 cups pulled pork with lone star barbecue sauce

almond filling
1 egg white
1/2 cup almond paste
3/4 cup powdered sugar

dough
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

[Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.]

butter block
Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

almond filling
In a small bowl, beat the egg white, add the almond paste and powdered sugar, and mix until smooth and blended.

to make the braid
1 recipe Danish Dough see (above)
2 cups filling
egg wash (whisk together 1 large egg and 1 egg yolk)

Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends. Lightly coat the braid with egg wash using a pastry brush.

Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

A yellow dusting of pine pollen appeared on *everything* just two days ago. Pine tree sex has begun in earnest. Before long, nothing that remains outside will be safe from a plastering of yellow pollen - NOTHING! I don’t mind the pollen powder getting all over the place as long as I don’t think of it as a major orgy going on in my yard… But it does wreak havoc on my allergies. It didn’t seem to bother Kaweah much while she sprawled out on the deck this afternoon.

what, is there something on my face?

We were all chilling out on the deck this afternoon because our second visitor P.C. (post chemo) arrived at noon. My dear friend was in the state for a wedding and dropped by our mountain abode for lunch and a short stroll before flying home. Neither of us considers ourself to be an emotional creature, but we could not help a few tears when we greeted and embraced.

a lovely friend on a lovely day

I prepared a simple, yet incredibly satisfying and happy-making menu for this, the second day of summer. It was almost as delightful as the company!


orange and toasted almond salad with citrus dressing
grilled asparagus
yukon gold potato galette
grilled marinated flank steak
lychee panna cotta

salad

yukon gold potato galette with gruyère, parmesan, and shallots

slicing the flank steak

After lunch we went for a quick walk on a local trail to drink in the burst of blooming wildflowers and the lush forest and understory. The bloom is in full swing at our house elevation and we loved it! We also happened upon the mystery flower from the last post (I know it’s been driving poor Diane crazy). I think I’ve identified it now.

anemone multifida: ranunculaceae (buttercup family)

drummond’s rockcress

gorgeous green gentian

the tiniest orchid, a spotted coral root

i love aspen stands throughout the year

not a fan of the color orange, but i love orange wildflowers

Clouds had moved in and made for very pleasant walking conditions, adding a light and cool breeze. That is my kind of weather, and E was happy to have a break from the heat since she lives in So Cal. I missed an opportunity to shoot a red-winged blackbird (with my camera) because Kaweah was acting up…

finishing off the dandelion

e and the blinker

Once back at the house, we had enough time left to indulge in little shots of lychee panna cotta (recipe to come later). I won’t go on and on about what a phenomenal, brilliant, adventurous, creative, kind, deep, and utterly hilarious woman E is, because it will just make you sad that she’s not a part of your life ;) We had such a wonderful 4-hour visit with her. She is one special chica.

The recipe for the marinated flank steak is super duper easy and mucho mas mejor rico (delicious)! Another keeper I got from my ILs… along with my guy. If you have 24 hours to let it marinate in the refrigerator, you have the makings of a Great Meal.

i recommend fresh lemon juice and parsley

flank steak is a great cut for grilling

I like to drop the flank steak and all of the marinade ingredients in a gallon ziploc bag. It is a more efficient way to marinate and it takes up less space in my refrigerator where real estate is at a premium in the summer!

piling everything into the ziploc

After 24 hours of sitting happily with the likes of soy sauce, mustard, lemon juice, parsley, and other friends - the flank steak is ready for the grill. While it grills, I like to pour the marinade into a pot and bring it to a boil. I stir up some cornstarch and water to add and thicken it into a lovely sauce. If I weren’t so lazy, I’d make a small amount of roux for thickening… but I get lazy at times.

let the flank steak rest a few minutes before slicing

slice and serve to the adoring applause of your guests

Grilled Marinated Flank Steak

1-2 lb. flank steak
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1/4 cup lemon juice
2 tbsp yellow mustard
1/4 cup vegetable oil
1/4 cup vinegar (I use red wine vinegar)
1/4 cup fresh parsley, minced
1 1/2 tsp freshly ground black pepper
1 tbsp garlic powder

Combine all ingredients in a ziploc bag and marinate for 8-24 hours in refrigerator. Grill the steak on high heat to desired doneness (we find 3-4 minutes a side gives us a nice medium rare to rare color). Pour the marinade into a pot and bring to boil. Thicken the marinade by adding 1 tsp of cornstarch mixed with a tbsp of water. Once sauce is bubbling, remove from heat. Let the flank steak rest for 5 minutes before slicing against the grain. Serve the flank steak with the sauce.