
We arrived in April, My Omnivore assuring me that the weather would be great--"you'll love it!" Wait...where have I heard that before?
Part of the charm of coming home, if you can call it charm, is finding out what's changed and apparently alot-aLOT has changed in Colorado Springs which is now sprawled out vastly to the east and includes not only Petersen Air Force Base and Focus on the Family, but also two Whole Foods and a fine wine store in Colorado Liquor Outlet, where we picked up a couple of bottles of Magness Estates Merlot (a local winery that sources their grapes from the same place in Napa that Pahlmeyer does according to our helpful sales person) and the Pine Ridge Chenin Blanc/Viognier that I like so much. My Omnivore found himself confused and quite lost just getting to our hotel on roads that never existed in his childhood.
Some things remain in the same place though -- including the church of his childhood, Good Shepherd. It's not the small place he remembered though. New extensions, new windows, new buildings-- we wandered around the place with him exclaiming at every corner, much like I do in New York --"Wait that used to be the really good Glatt deli!!! And where is the Red Apple market??" Well, okay, so he didn't use those exact terms... but it was just like that...




- Mixed olives
- Haystack Mountain's Snowdrop Goat Cheese
- Coq au Vin (recipe here)
- Smashed Yukon Gold Potatoes
- Brussel Sprouts with Lemon & Parmagiano (recipe below)
- Tarte Tatin with Sweetened Sour Cream (recipe here)

Haystack also makes a number of other cheeses which I wish we'd had time to try. The Snowdrop has a firm dry center with a deliciously gooey, runny outside held together by a salty washed rind.

Plus, the slow cooker doesn't have to take up valuable countertop-- you can plug it in anywhere--the bathroom, say-- and let it go about its business while you enjoy your kitchen counterspace.
Brussel Sprouts with Lemon & Parmagiano
20-25 Brussel sprouts (choose heads that are firm and tight)
4 slices of thick cut bacon, chopped into small pieces
1 lemon
about 1/2 cup grated Parmagiano-Reggiano or Pecorino cheese
Salt and pepper to taste
Rinse and sort the Brussel sprouts removing any dead or dried out leaves, then slice into thin coins/ribbons, about 1/4" wide.

Put the Brussels into a serving bowl and sprinkle about 1/4 cup of Parmagiano over the top. Serve with extra cheese on the side.

We used Braeburns and Golden Delicious apples this time, and I'm happy to report, there wasn't a speck left over after the dinner.
No comments:
Post a Comment