Chef asked me to swing by the Munson Farm Stand for a Cinderella pumpkin he could roast and preserve for the winter. I LOVE pumpkin, so I was really happy he wanted to preserve some this year. I usually buy a few pie pumpkins to make my pumpkin peanut curry soup, and they’re much smaller- maybe smaller than a soccer ball. The selection of Cinderella pumpkins at Munson’s Farm Stand was impressive, and this one was larger than two of my heads put together.
Sean almost effortlessly sliced it in half. I would have needed a saw, I think.
Scooped out the seeds…
Drizzled olive oil on top and then some salt and pepper…
And then they BARELY fit into our miniature oven. We live in 600 sq ft, and our kitchen appliances reflect that. But, we shoved it in there and made it work.
It roasted at 450 for more than an hour and didn’t quite come out as brown as we had hoped, but that’s sometimes what happens with miniature appliances- the end product isn’t as perfect as it could be. It still tasted great, so that’s really all that matters.
We let it cool and then scooped out A LOT of pumpkin.
Sean then pureed it in the Vitamix, poured it into jars, and processed it to save it for a wintery day. It’s truly wonderful to be married to a chef who likes to cook at home.
I was invited to visit Hope Foods, maker of the incredibly fresh and delicious Hope Hummus, in Louisville, Colorado. I’ve seen the name around for a few years now, but I can’t recall ever purchasing one of their products before. I knew that they started selling hummus at the Boulder County Farmers Market, and I knew they’d expanded and were on shelves in a number of our local grocers, but that’s the most I could have told you before last week. Now I could talk your ear off about what a great local company they are and how Hope Hummus should be your hummus of choice if you’re not making it from scratch at home. It will certainly be my go-to when I’m not following Chef Mike Solomonov’s recipe, which is a very traditional Israeli hummus. In fact, I was so inspired by my visit to Hope Foods that I’ll likely tweak chef Solomonov’s recipe the next time I make it.
~Inspiration to create new flavors of garbanzo bean spread~ That’s what came to me on our media party at Hope Foods. We were given two bowls of hummus, a “regular” or savory one and a sweet one that was sweetened with agave syrup. There was a table of ingredients full of spices, herbs, jams, nut butters, pumpkin, roasted peppers, lemons, limes, coconut flakes, goji berries…you name it and it was likely on a table for us to mix our own flavored hummus.
I added pumpkin puree, curry powder, cayenne pepper, turmeric powder, lemon juice, fresh thyme and ground black pepper to my savory bowl. Then mixed it all together and scooped it into a Ball jar labeled for A Bolder Table, which was a nice touch
Next up was the sweet hummus, which I wasn’t really sure what I’d enjoy, so I kept it simple: Almond butter and blackberry jam.
This combination would go really well on toast, and I would have NEVER thought of sweetening hummus on my own, so I’m inspired to try a variety of combinations in the future.
After mixing up some unique spreads, we were given a tour of the 15,000 square foot hummus factory, and learned that Hope Foods doesn’t make a ton of hummus and store it until an order comes in. They make hummus to order, so there’s a two day turn-around time from when they make the hummus to when it’s loaded on a truck for delivery. That’s FRESH in my opinion. It’s also Cold Pressure Prepped, which means it needs neither preservatives nor high heat to ensure each batch is safe from pathogens, bacteria, and mold. Another important detail that sets them apart from their competitors is adding olive oil rather than canola oil to their hummus. In short, Hope Foods makes fresh hummus using as few ingredients as they can without skimping on ingredient quality to produce a large quantity of food. I can stand behind that.
An operation that started with a group of friends making hummus in a commissary kitchen and selling it at the farmers market now employs 30+ people and makes more than ten different flavors of hummus. In my opinion, this company is doing everything right, and I am proud to have them as a local producer here in Colorado. I hope they continue to spread good things.
August is here and Palisade Peaches are in their prime. Last year Chef Sean made some vanilla bean syrup for his canned peaches, and they were some of our FAVORITE jars to open in the winter. Looks like we’ve now started a yearly tradition.
These peaches are pretty easy to make. This post here isn’t the place to learn the basics of canning, so be sure to familiarize yourself with sterilizing jars, water baths, etc. if you’ve never canned before. I also don’t have ratios and proper measurements… it’s more of an idea for you home canners to try.
First, Sean made a vanilla bean syrup by boiling equal parts sugar and water with a couple vanilla beans that he sliced in half long-ways and scraped out the beautiful caviar-like black beads. He let this reduce and cool completely.
Next, the peaches were blanched, which means boiled for a few minutes and then plunged into an ice bath. This allows the skins to be easily removed.
When cool to the touch, he sliced them in half and removed the pits, stacked them in jars, covered them in syrup, and processed them in a water bath for 15-20 minutes. After removing the jars from the boiling water, set them somewhere and allow them to cool. You’ll hear the pop of the lids after a little while, letting you know they’re properly sealed. Store in a cool place until winter.
As I mentioned in my blog post about my Piedra Azul cocktail- La Última Palabra– A Bolder Table was invited to participate in a Dip and Sip Challenge featuring Piedra Azul Tequila and Avocados in honor of National Guacamole Day, which is September 16. Sean and I had plans to invite friends and have a little soirée in our loft, but then Boulder suffered through a 100 year flood, making roads impassable. In fact, we were asked to stay put so only emergency vehicles were on the road, and at the time of this posting, we’re still under a flash flood warning. So, needless to say, there was no fiesta with the $25 gift card we received to Whole Foods nor with the bottle of Piedra Azul Tequila. It was just the two of us, tequila, and avocados.
Before the flood of the century, I had plans to go to the Boulder Farmers’ Market for all of the ingredients I couldn’t purchase at Whole Foods. That, unfortunately, didn’t happen because the market was canceled due to flooding. Most of the farms, in fact, were totally wiped out, so I’m not even sure we’ll have a market for the rest of the season. But, disaster aside- plans changed. When life gives you lemons, make lemon-aide. When Piedra Azul gives you avocados and tequila, make guacamole and libations. It’s simple, sometimes.
When there was a break in the rain we rode our Linus bikes (couldn’t resist the plug) to Whole Foods to grab some Hass avocados, Haystack Mountain Boulder Chévre, and a few other ingredients to make an avocado dip to pair with my tequila tail and some veggie fajitas that the chef planned for dinner after working a ten hour shift at OAK.
The Dip and Sip Challenge is straightforward: Create a unique avocado dip and tequila libation. We received a $25 gift card to Whole Foods, a bottle of Piedra Azul Blanco Tequila, and Gaby Dalkin’s cookbook Absolutely Avocados.
When I lived in Santiago de Chile, I ate avocados every single day. After moving to Boulder and seeing a $2-$3 price tag per avocado, I pretty much made them a food specialty item in my kitchen. So, I was eager to accept the challenge, the gift card, and the cook book since I absolutely LOVE avocados. Disastrous flooding canceled our party, but the bright side is Sean and I had two days of serious avocado indulgence, which is not custom in our home.
Sean made a caramelized onion chipotle chévre guacamole for dipping with chips and spreading on fajitas. The recipe is straightforward:
Caramelize a yellow onion in olive oil. If you’ve never caramelized an onion before, it’s easy. Slice them thinly and add them to a hot pan with olive oil. Turn down the heat and let them slowly turn brown over 30-40 minutes, agitating them occasionally.
The caramelized goodness went into a food processor with a log of locally made Boulder Chévre and a couple chipotle peppers from a can of San Marcos Chipotle Peppers in Adobo Sauce purchased at Whole Foods.
While Sean sliced the avocados, I had a giddy-as-a-school-girl-look on my face. But, we have no photo of that. Just the aguacates.
The final steps are simple- add the caramelized onion chipotle chévre mixture to mashed avocado, add Meyer lemon, French sea salt, Aleppo Pepper to taste (recall those ingredients from my cocktail?), and mix well.
This was a fun challenge for both of us. We learned some interesting facts about avocados from Gabby’s book, were both challenged to create something new, and had a great dinner for two as a result.