A Bolder Table started as a food blog in 2009. My goal was to compile my recipes in one place, and it’s evolved into a space where I express my thoughts on food, share recipes, talk about restaurants, and help promote my favorite local foodies.
When I started blogging, I had no idea I’d meet and marry a chef. After more than twenty years working in professional kitchens, Sean is making the leap to being a full time personal chef. We’re really excited to spend more time together, to stop eating dinner at 11:30pm after he returns home from work, and to help make other peoples’ lives easier and more delicious.
We’re now transitioning to a personal chef service, so our blog posts will soon migrate to the “blog” section. We’ll continue to fill them with easy to follow recipes and keep you updated on anything food-related we’re excited about here in Boulder and across the Front Range of Colorado. We’ll also keep you up to date on the delicious meals he’s making for some hungry locals.
We are happy to unveil our new personal chef services. Stay tuned for the updated website!
Megan & Sean
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.
We had the honor and pleasure of cooking Thanksgiving again this year for a really great family.
I bought a local turkey as I did last year from Long Shadow Farm in Berthoud, CO. Unlike last year when I arrived at the farm to find a woman seated at a desk in the garage near a large refrigerator distributing chilled birds to anyone who had pre-ordered, this year I walked into a slaughtering/de-feathering/cleaning of turkeys small-scale processing line that I was not expecting at all. Our bird hadn’t even been chilled as she had been slaughtered just a few hours prior to pickup. Talk about having a real understanding of where our food comes from! I have that image seared into my memory… and will spare you the few photos I took.
We’re very fortunate to purchase such a quality turkey, so it’s extra important to me to serve it with all made from scratch accompaniments and sides.
I made the caramelized onion gravy base on Tuesday night. I’ve been making this gravy for more than ten years now, and each year I think it tastes better than the last. The butter and onions cooked low and slow for six hours. Six. Hours.
I started with a full pot and snapped a photo every couple of hours…
…until I couldn’t resist spooning it into my mouth.
Wednesday I made my pumpkin pie, but failed to snap a photo. I also made a cranberry sauce with roasted shallots and mandarin zest.
Thursday, Chef and I cooked the rest of the meal on site in their Boulder home. The beautiful bird went into the 325 degree oven after being rubbed with butter and herbs. She amazingly and somewhat surprisingly appeared done after just under two hours. That was a fast cooker!
I put together a wild rice stuffing while Sean made a sweet potato and chevre gratin, which has now become a Thanksgiving tradition for this family.
The ingredients in this dish are simply sinful- The health benefits of sweet potatoes are far outnumbered by the cheese and heavy cream combo. But, that’s what makes it so GOOD too!
While the gratin baked, Sean worked on maple glazed carrots in a cast iron skillet.
Next, he assembled green beans in shallot butter topped with fried shallots.
We added the pan juices to the gravy base, carved the bird,
And set up a small buffet for them.
We can’t wait until next year!
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.