Do you LOVE garlic? Are you totally fine with garlic breath lingering after a meal? I am. But my garlic “chips” really aren’t too crazy. They won’t end your date night early. They’ll be a star on your table if garlic goes well with your meal.
This is really easy to make, but you must pay attention or else it will burn.
Peel and slice garlic. I sliced 4 cloves 1/16th inch thick. Heat oil in a pan. I heated 3-4 tablespoons of sunflower oil to medium high. When the oil is hot, add the garlic and stir frequently so each piece cooks evenly.
When golden brown, let cool on a paper towel.
Add as a garnish to soups, salads, grind in a mortar and pestle for garlic powder…
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.
When our local Whole Foods ripped out it’s prepared foods counter to install a Beyond Meat Burger Bar, Sean and I took a look at these veggie patties and decided to pick some up for our July fourth BBQ. Would we buy them again? No. Not a chance.
These pea protein burgers are in the freezer section, and they look very much like ground beef. Once you get through the packaging, they’re VERY similar in appearance to beef.
They’re juicy, unlike any other veggie patty I’ve seen. Beet juice makes them red, and it allows them to “bleed” when you bite into them. That’s where this company lost me as a potential consumer/customer. I enjoy veggie patties that function like a burger in the sense that they stick together and can be on a bun with toppings. If I wanted the meat-eating experience, I’d eat a real burger. But, we gave them a try…
We thawed them and followed grilling instructions. These patties have coconut oil, which makes the grill flare up as soon as they go on. Personally, I’m not on the coconut oil bandwagon and don’t easily succumb to food trends, so, though it’s smart to add it for the grilling experience, it’s a bit gimmicky to me. The chicken sausage from Whole Foods on the right of the grill was my dinner for the night, by the way.
The Beyond Burger grills up to really look like a burger.
Chef dressed one up with all of the Sir Kensington’s condiments we had in the house as well as some romaine, blue cheese, and caramelized onions. It looks like a burger, kind of tastes like a burger, but isn’t a burger. It’s a highly processed food item designed to look like one of the “sexiest” things you can indulge in. A Hamburger. So, this is where they’ve completely lost me. Why do we Americans need to create food items that resemble things we enjoy eating, but make them “healthy” by making them vegetarian, vegan, gluten free, or paleo? I’m going to stick to a balanced diet of mostly vegetables with an occasional indulgence in meat, seafood, chicken, or turkey. And, chef and I will continue to make home-made veggie patties when we’re feeling like a burger at home.
Beyond Meat has “chicken” strips, tenders, burgers, and crumbled “beef” all made of veggie protein. While I agree whole-heartedly that we should consume fewer animals and animal products, I don’t think that needs to be highly processed, packaged, and made to resemble the animal protein we’re eliminating or cutting back on for the time being. Why can’t a vegetarian stir fry have just veggies and rice in some amazing spice or sauce? Why does it need to include a fake piece of chicken that looks and almost tastes like chicken? Just as weaning your way off of sugar and chocolate bars will eventually cut your sugar addiction, eating more of and enjoying more whole foods based meals will change your eating habits and preferences. Give it a try. I dare you.
On a recent culinary tour in Denver with my company Local Table Tours, I met a gal who was hysterically sassy, smart, and memorable. She has an interesting story of living in bumble f*%& Nebraska with her husband, who always requests the same kale salad. I don’t remember the ingredients she told me, and I do hope if she reads this post she emails me with them, but she had me cracking up about massaging the kale. Apparently, one can get tired of massaging kale, so she’s started just “slapping” it with olive oil and says hubby can’t tell the difference.
Anyway, it had me thinking all week how I’ve never “massaged” kale. I always boil, sautee, or bake those hearty greens. It was time to try giving them a nice massage.
I washed, de-veined, and chopped some dino kale, and added that with some minced spring garlic, olive oil, and sea salt to a bowl.
Then, you just “massage” it, or kneed it all together like bread dough for a few minutes.
And let it sit. I left it for an hour or so before tossing it with garbanzo beans, tomato, celery, and avocado.
This was SO easy, so delicious, and I’m SO silly for not making this sooner.
A few years ago an extremely successful Boulder businessman entered into a conversation with me about my then-nascent culinary tourism business Local Table Tours. He told me that successful businesses re-evaluate and re-invent themselves in seven year cycles. Over the years I held on to that insight as my third, fourth, fifth and sixth years of business came and went. I was eager to fast-forward to see what happens around year seven. Well, I’m now in my seventh year of owning and operating Local Table Tours, and there are undeniable changes that started with coordinating large group corporate events in year number six. I think it’s time I meet up with this man again over some wine to discuss the second seven-year cycle… but this blog post isn’t about me. It’s about Arugula, a seven year old Boulder restaurant that’s NOT located downtown and that is relaunching itself this year and doing extraordinary things for our local food and beverage scene.
I mention my discussion of seven year business cycles because the owner of Arugula, Alec Schuler, invited a dining room full of food writers to taste some new spring creations and to see his recently remodeled space. Course after delicious course came out with a bit of a description of what was on the plate, what it was paired with, and why. Shortly before the last course he mentioned this was his seventh year owning Arugula and he had decided to freshen up the dining room and re-vamp the menu. My ears perked. Seven years sounds like just about the right time to do that.
Chef Alec is undoubtedly passionate about his craft. Tangerine, his breakfast/brunch spot right next door, is one of the busiest places in town and folks line up to wait for his food. Arugula, open for dinner at 5 and serving lunch Wednesdays through Fridays, provides a fine dining experience that is fresh, local, and seasonal. This is one worth driving to, folks. It’s sometimes worth leaving downtown Boulder and I assure you, the corner of 28th and Iris offers free parking in addition to excellent food.
I’m including some photos I shot at our dinner, but I’m not inspired to write a typical food blog post where I tell you how great each thing was. Know this: everything I ate was worth eating again, but the twice-weekly changing menu means that’s not likely to happen any time soon. I’d more prefer to suggest straying from Pearl Street every now and then and discover a taste of Boulder not explored by tourists or the majority of locals. There are some fantastic chefs and restauranteurs in North, South, and East Boulder, but many are over-looked or ignored because the draw of Pearl Street and downtown Boulder is sometimes a force to be reckoned with. I for one know the next time I decide where to go for dinner it will be Arugula.