Sun Valley Slack Specials

It is that time of year again around the Wood River Valley—slack—and I am loving it for lots of reasons. I like the slight slow down in pace. I enjoy going out and seeing the locals who, though we enjoy our home year-round, seem to hibernate when the area is inundated with tourists. Typically I find that I will see more people I know in the next month than I will run into for the entire summer season and it is great to catch up. What better time then now to reconnect with all of our friends and neighbors over a bite to eat at some of the Valley’s finest eating establishments? It is time to slow down, grab your cruiser bike, and enjoy the town. Check out and take advantage of the Slack Specials that the awesome eateries are offering, but act quickly—some of these only last through April (and be sure to tell them I sent you!) . . . 

http://www.sunvalleymag.com/Blogs/yum/Spring-2009/Slack-Specials/index.php?cparticle=3&siarticle=2#artanc

Welcome April!!

Molly—my older sister, 6 years my senior—always refered to herself as the "Queen of Everything"; while I got the title "The Princess of Quite A Lot". Growing up I thought it was awesome to be a princess. I mention this because Molly has been on my mind often lately because she just had my new nephew—Sweet Baby James—and her birthday is the first week of April. I happen to know a LOT of people that are either Aries and Taurus—my brother, cousins, and many friends—and birthdays are a reason for cake and pie. A beautiful thing, in my mind and something I am always ready to jump up and make for the occasion. The Cake Doctor is a book I have, highly recommend, and will let you borrow if you don’t have the time to make a cake. But check out the following recipes for some of my favorites—an easy apple pie—and the best cheesecake ever. So happy birthday Molly—and all the April babies—I hope you are enjoying being the "Queen of Everything".

Easy Apple Pie

People swear you need to make your own crust—and prebake the apples. Two things that take time and I can’t tell the difference in the end result. So go grab some Pillsbury pie crusts and this yummy pie can be whipped up in about 10 minutes plus baking time. I get rave reviews every time. Cooks note: change it up by making a pear pie or using different apples (I like Rome Beautys, Wynsaps, or Cortlands mixed with a granny or two).

6 large apples; peeled, cored, and chopped or sliced

Unbaked pastry for two crust pie

1 tablespoon lemon juice

2 tablespoon flour

½ cup sugar

½ cup brown sugar

¾ teaspoon cinnamon

¾ teaspoon ginger

¾ teaspoon nutmeg

dash of salt

3 tablespoon butter or margarine

Tip: Place a cookie sheet under your pie as the apples and sugars will combine and can boil over.

Place apples in unbaked pie shell. Sprinkle lemon juice over apples. Mix flour, sugars, and spices. Sprinkle flour mixture over apples. Dot with butter. Cover pie with top crust. Make cuts to look pretty and vent. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for another 45 minutes.

 

Lemon Pie

This is a no-baker. I have one that is a bit more involved (home-made graham cracker crust and filling) but this one works if you only have about 5 minutes to mix it up. Cooks Note—great to make at lunch and let chill. Needs to be in the fridge for AT LEAST 2 hours.

1 can condensed milk

1 small can thawed lemonade

1 small carton cool whip

graham cracker crust pie

In a bowl, mix the condensed milk and lemonade. Mix together, then fold in the cool whip. Pour into the pie crust and let chill for several hours. Serve cold.

Best of the best cheesecake

John Clancy’s Baking Book

re: Best of the best #5/cheesecake, Family Circle, 1975

A family/birthday favorite that my Mom made me every year. It is a labor of love - but one of the few things I regularly take on because it is worth it. Soooo good. Bake @ 350 for 1 hr. 15 min. Makes 1 nine-inch cake. Cooks note - you need a springform pan

CRUST:

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon ground cinnamon

5 tablespoons sweet butter, melted

FILLING:

measure all ingredients, grate lemon rind and juice lemons before starting

3 pkg. (8oz. each) cream cheese (room temperature)

11/4 cup sugar

6 eggs separated, also room temperature (do this before starting)

chill a stainless steel bowl and the beaters in the fridge

1 (1 pint/16 oz.) container dairy sour cream (room temperature)

1/3 cup all purpose flour

Grated rind of 3 large lemons (mixed w/ 1/2-1t. flour)@room temperature

juice of 2 lemons  (do this before mixing)

2 teaspoon vanilla

For the Crust:

1. generously grease a 9x3” springform pan w/ butter. Place pan in a 12” square  of heavy duty foil and press foil up around sides of pan.

2. combine graham cracker crumbs, sugar, cinnamon in small bowl. Pour melted butter over crumbs a little @ a time. Stir until well blended. Press  mixture into bottom and side of pan. CHILL while making filling.

For the rest of the cake:

1. grate lemon rind onto wax paper, sprinkle w/ flour and stir to blend.

2. separate eggs (always do this one @ a time in a small bowl and transfer to larger bowl). You’ll finish w/ 1 bowl of yolks and 1 bowl of whites. Heat oven.

3. With hand mixer (or wooden spoon), beat cream cheese in large bowl until soft. Gradually add sugar until light and fluffy.

4. Beat in egg yolks, one @ a time, until well-blended. Stir in sour cream, flour and vanilla. Blend.

5. Then, using spatula, fold in the lemon rind (mixed w/ flour) AND juice. Stir until smooth. (You’ll use the spatula to blend from now on.)

6. Use large mixer to beat egg whites (w/chilled beaters in chilled stainless steel bowl) until they hold stiff peaks.

7. Using spatula, gently fold whites into cheese mixture (soufflé fashion), until well blended. Pour into prepared pan.

8. Bake in moderate oven (350 degrees) 1 hr.-1hr. 15 min. or until top is golden.

9. Turn off oven and allow cake to cool in oven for 1 hr.

10. Remove cake from oven and allow to cool on wire rack @ room temperature.

11. Chill overnight before serving. May dust w/powdered sugar just before serving  (I never do).

I know it looks hard - which is why I did a step-by-step. I promise that if you follow the recipe and take your time, you will be thrilled.

Busy Little Bees, Spring is Here

As I post this blog—I apologize to my readers that it is a day late. I have now been in the Valley for two years and I have noticed that my time fills up more quickly as I discover new passions (snowboarding, hiking instead of strolling, road 'cruiser' biking, fly fishing) and as I meet new interesting people. Along with getting to know my environment more intimately, spring, spring break, spring cleaning, dog hikes, jobs, and a NEW AND SHINY Sun Valley Magazine coming your way, I have been quite the busy little bee. I love it though so, no excuses, just an explanation.

Right now, I realize that I am so consumed with my daily activities that food isn't the first thing I think of in the morning and finding time to cook is a challenge—and I find myself wishing for a cooking fairy (JHT-this so means you) for the first time in my life. For those of you reading this rolling your eyes that this is a first for me, let me assure you that I don't have kids (so I am sure I don't quite understand 'busy'), just an awesome bulldog that is easy to feed. I need a cooking fairy that has the ability to feed me, instead of me feeding myself. Now, I realize that the kitchen can be a scary place for some people so I have posted some ideas and recipes using the basics (chicken breast or ground meat) to show you that you too can be a cooking fairy. So if you find yourself needing to step up to the plate or want to make a good and quick meal—check these out—and invite me to dinner!

Salad

Ok. They aren't my favorite things to make but are pretty, cheap, easy, and filling. Easily varied with tomatoes, avocado, and different cheeses.

1 bag of cleaned spring greens

1 apple, chopped

6 ounces of a soft, crumbled cheese that you like (goat or blue)

1/2 bag Craisens

1/2 cup of nuts (peanuts, almonds, walnuts, pecans)

1/2 cup good olive oil

1/3 cup good balsamic vinegar

2 tablespoons spicy mustard

salt and pepper

In a salad bowl, combine first 5 ingredients. In a separate mixing container (I use glass jars), combine remaining ingredients for dressing and mix well. Pour dressing over salad and serve.

Chicken Breasts:

Check your fridge because I bet you have most of the ingredients for the following recipes:

Cheesy Ranch Chicken

This was/is a staple for me. It is so easy to have a cooked meal in under an hour.

4 chicken breasts

1 cup prepared Ranch dressing

1 cup grated cheese (something meltable—cheddar or mozzarella are yum)

Preheat oven to 400 degrees. Place chicken in a casserole dish and pour ranch over chicken. Cook for 30 - 40 minutes, until the chicken is cooked and juices run clear. Top with cheese and cook for 5 more minutes. Serve.

Grilled Chicken with Salsa

This recipe can be altered by using different toppings. Try salsa verde with tomatillos, an avocado and tomato salsa, or a papaya salsa to liven it up.

4 chicken breasts

seasoning

1/2 can black beans

1 mango, peeled, cored, chopped

1/2 red onion, chopped

1/2 cup cilantro, chopped

1/4 cup fresh lime juice

Season chicken and let it soak up the spices. Grill chicken until cooked. Combine remaining ingredients for a salsa and top chicken. Serve.

Chicken Pot Pie

It is all about the 'goo' in the chicken pot pie.

3 chicken breasts, cooked and diced

2 prepared pie shells

2-3 cups any chopped veggies that you think would be good (I like the frozen spring blend of onions, peas, carrots, broccoli, etc)

flour

chicken broth

Preheat oven to 350 degrees. Cook veggies in chicken broth. Add flour one tablespoon at a time until broth becomes thick and gooey. The goo is very important. Add chicken. Put in pie and cook for 30 minutes or until set.

Ground meat.

Burgers are classic. As are tacos. Lasagna is easy here. Just cook meat, get the noodles you don't have to precook—and run with it. A great way to feed a number of people and make yourself look like you slaved. But I always loved easy stromboli.

Stromboli

I made this in college because it was so affordable and still make it now because it is good. Kids love it, it is a great lunch, and you can vary the recipe easily by choosing different vegetables or upgrade it by using bison meat or elk.

1 loaf french bread

1 - 1 1/2 pound lean ground meat

1 onion

1 bell pepper

1 cup pizza sauce

2 cups shredded mozzarella

 

Cut bread in half, long ways, and tunnel out each side of the bread (I usually toast the tunneled out part for homemade croutons). Set bread on a big piece of tin foil to reduce mess and for easy cooking. Preheat oven to 350 degrees. Saute meat and drain. Add vegetables and saute for 5 minutes, until they are slightly cooked. Pour your mixture on one side of the bread. Top with pizza sauce and cheese. Put the top on the bread and wrap up in tinfoil. Bake for 25 minutes, remove from oven, slice bread, serve.