My Month In Food Wrapup – Susan
Many thanks to Susan aka DenverFoodGirl, our outgoing My Month In Food Correspondent! Read on for Susan’s thoughts on her month in food and a slideshow of her delicious experiences:
What if anything changed about your relationship with food in the last month?
Taking pictures of everything definitely made me more aware of what I eat. I tried to make more colorful meals at home which hopefully translated to healthier!
Describe your lesson experience at Cook Street.
My Cook Street class was a great experience. There was a camaraderie among the students to help each other and share our food experiences. Chef John shared his extensive food knowledge and had a clear passion for food. He wanted to educate us, not instruct. I loved that. My favorite part of the night was making, and tasting, my homemade pasta. So simple, yet so delicious.
Did you come any closer to finding local favorites or did you stick closer to home?
My fiance and I had a wonderful meal at Venue. We tried both new and old favorites. That just reconfirmed my assertion that Denver Highlands is doing great things with food. I was also proud of my first attempt at stuffed peppers. I already have a couple of new ideas in mind for next time.
What would you tell a friend about Cook Street?
It’s so much more than cooking classes! To me food is all about bringing people together. Cook Street brings you closer to your food and then let’s you celebrate your work through a shared feast at the end of the night.
What was your most memorable experience with food this month?
My most memorable food experience was definitely my wedding shower at the Squeaky Bean. Everything was fresh and flavorful, and the presentation was just beautiful. It was truly a top 10 day for me!
The worst?
I had a hot dog at a Rockies game that didn’t sit so well with me. 
My Month In Food – Hello, Goodbye
Our first My Month In Food is finished…and it’s time to welcome our next MMIF correspondent, Susan aka DenverFoodGirl! But first, a quick wrap-up with the wonderful Elizabeth Young who did such a great job as our inaugural correspondent:
What if anything changed about your relationship with food in the last month? I wanted to be more interesting in my food adventures than I might be in a normal month, so I focused a bit more on planning meals a little further ahead of time than usual. I found that it takes only a very little bit more effort to make a meal jump from good to great/more memorable.
Did you come any closer to finding local favorites or did you stick closer to home? I tend to stay closer to home. I find that it’s easy to be disappointed at average restaurants and chains. When I do go out (for anything other than convenience) I tend to look for dishes I won’t or can’t make at home, or to try to learn new combinations. I did try the Buckhorn Exchange, Denver’s oldest restaurant (with CO liquor license #1). I tried a special with quail, ostrich, and yak. The birds were great, but I was less impressed with their yak. Since I recently became a fan of yak, I was a little disappointed to not learn anything new about yak preparation, but I more than made up for that by visiting a yak ranch this month! (I still need to publish my blog post about that.)
What would you tell a friend about Cook Street? I’ve told lots of people about Cook Street! I think that for someone who hasn’t tried a class yet, I’d recommend they look closely at the course descriptions when selecting a course. There really are students of all levels of cooking ability, so don’t be intimidated. Go with a friend – I’ve seen lots of people take that approach and they really seem to enjoy themselves! I think more serious students should focus on the techniques classes. I’m looking forward to some of the grilling classes over the summer.
What was your most memorable experience with food this month? Your worst? My most memorable is experience is the one I still need to blog about – visiting the yak ranch. A former coworker used to talk about how he bought all his beef directly from a local farmer, ordering an entire animal at a time. I now want to do the same with yak and bison, so the ranch visit was really my first step in that direction. I think the worst was wondering how many people I bored by talking about almost nothing but food for an entire month! That said, I have several more Twitter contacts as a result of this program, and I even have plans to meet some of them in person. That’s great, since I’m still settling into this area!
Now, let’s meet our new correspondent…Susan aka DenverFoodGirl!
Culinary start: New Moon Café in Allegany , New York . I worked there almost 20 years ago in college making and tasting everything from falafel and baba ganoush to jamaican jerk chicken.
Favorite food: Nothing makes me happier than a comforting cassoulet.
The last thing I cooked: Blueberry muffins for my fiancé.
Best meal: Il Sanpietrino in Rome . One beautiful course after another. Wine flowed and the hours flew by. The restaurant was part of the Buon Ricordo Association http://buonricordo.com which literally translates to “happy memories”.
Favorite Food Movie: Like Water for Chocolate
Food idol: Julia Child – She was passionate, daring and adventurous with food, and life.
Favorite restaurant in Denver : Too many to pick just one. I will say that my favorite restaurant neighborhood is definitely the Highlands . It gets better every year. As much as I enjoy exploring Denver ’s restaurants, I actually live with a very talented chef. My fiancé is really creative in the kitchen. We have our own version of the quick fire challenge where I’ll pick up four or five ingredients bring them home and he’ll whip up something amazing.
5 Wine Pairing Tips For That Perfect Glass
Craving the perfect glass of wine, but unsure how to pair it? You’re not alone…the intimidation factor can be huge when it comes to pairing the perfect glass of wine with your well-cooked meal. Here are five tips to get you on the right path:
- Heavy or Light? If you ask yourself one question about your meal and the wine you’re thinking of pairing with it, let it be this: is your fare heavy or light? Rule of thumb: heavier fare plays well with hearty, bold, and full-flavored reds. Think: steak and Cabernet Sauvignon. Eating light? Your wine should match. Crisp, white wines pair well with everything from chicken to vegetables and fish.
- Mix and Match: A classic model of wine pairing relies upon matching the flavor characteristics on your plate with the ones in your glass. For example, a charred piece of meat will match a tannin-heavy red, while a mushroom dish will pair well with an earthy variety like Pinot Noir.
- Balancing Act: Instead of reflecting your dish’s flavors as if in a mirror, consider a balancing act when it comes to wine. When choosing a wine, identify the flavor notes of the dish you’re cooking and try to find a wine to balance out its characteristics. For example, if your dish is salty, a sweet wine might provide the perfect foil. Sweet or creamy foods will be well-offset by crisp, dry blends. However, acidity can change this equation. Acidic foods (those that are lemony or bitter) tend to like acidic wines (for example, a Mediterranean meal or one with a lemon sauce might pair well with an acidic Pinot Grigio).
- Don’t Stress: It can be tempting to stick hard and fast to “The Rules” (whatever those are!) when it comes to wine. But remember…the right pairing is the one YOU enjoy. Play with your wine like you would with your food…you never know what you might find. Plus, nothing flavors a dish like less stress.
- Ask For Help: When all else fails, ask for help! Most specialty wine shops have certified sommeliers and experienced wine experts on staff to answer all of your burning wine questions. Next time, shop for wine with your recipe in mind and your humility checked at the door. A few simple questions about price, ingredients, and desired pairing could guarantee that perfect glass (and impress your guests!).
Ready to perfect your palate? Read on for more information on Cook Street’s wine-specific culinary education. Cheers!
- Wine 101: Ever wish you could get a crash course in all things wine? We’re here to help. You bring your questions, your curiosity, and your taste for delicious vino. We’ll bring the wine and all the essentials on how it’s made and enjoyed. (Tuesday, February 16, 6-9 p.m.) Click here to register.
- Wine and Food Pairing Seminar: Think wine can’t possibly change the flavor of food? Think again! In this information-rich seminar, you’ll sample wines and food, comparing the before-and-after effects and learning how to pair the two for every kind of meal. (Thursday, January 28, 6-9 p.m.) Click here to register.
- Wines of Spain: Sample the big, bold flavors of Spain as you discover eight wines and a savory snack. (Thursday, February 4, 6-9 p.m.) Click here to register.
- Wines of Central and Southern Italy: Take a culinary trip as you learn about this region’s unique flavors and varieties. Sample eight wines and a light snack in this informative class. (Thursday, February 11, 6-9 p.m.) Click here to register.
A Glass of Goodness: What’s Hot In Wine 2010
New year, new flavors, new predictions and trends. The world of wine is always changing, and 2010 will definitely follow suit. Read on for our trend forecast for the new year:
Wine Tech on the Rise: Molecular gastronomy will spill over from the plate to the glass in 2010, resulting in bold flavors with untraditional roots. Look for new bottling techniques, fancy techy gadgets, and crazy presentations (wine foam, anyone?). And don’t forget the rising popularity of sites like Facebook and Twitter, which will further unite wine fans in search of the perfect variety.
Green in Your Glass: Green is no longer a buzzword for vintners and wine fans: it’s a way of life. Expect even more focus on sustainable and eco-friendly wines in 2010, from biodynamic farming methods to sustainable self-regulation within the industry.
Value on the Vine: Blame (or praise!) the recession: 2009’s focus on value wines will continue well into the new year. Expect even better deals as industry insiders slash prices in order to pay the bills. And don’t judge a bottle of wine by its label…if the popularity of Trader Joe’s legendary “Two Buck Chuck” is any indicator, better varieties will be taking on discount labels as the economy remains iffy.
Local and Luscious: Expect even more attention to be paid to the local, artisinal wine movement. We’re talking small-production, high-value wine produced from local grapes and by wineries that could exist near (or in) your own backyard. The local trend will drive interesting blends, flavor profiles, and even more appreciation of America’s myriad microclimates and terroirs. Speaking of which, the United States is poised to become the world’s biggest consumer of wine within the next year…and that will change the wine scene for years to come.
Everyone’s A Sommelier: With wine education even more accessible than ever, 2010 will be the year of the self-made sommelier. There’s simply no excuse for even the most casual consumer not to know more about wine…and the resurgence of local wineries, well-informed wine and spirits shops, and great culinary education (ahem) will spur a trend we hope lasts much longer than a decade.
What are your wine predictions for 2010? We hope a class at Cook Street is among your New Year’s resolutions…try:
- Wine 101: Ever wish you could get a crash course in all things wine? We’re here to help. You bring your questions, your curiosity, and your taste for delicious vino. We’ll bring the wine and all the essentials on how it’s made and enjoyed. (Tuesday, February 16, 6-9 p.m.) Click here to register.
- Wine and Food Pairing Seminar: Think wine can’t possibly change the flavor of food? Think again! In this information-rich seminar, you’ll sample wines and food, comparing the before-and-after effects and learning how to pair the two for every kind of meal. (Thursday, January 28, 6-9 p.m.) Click here to register.
- Wines of Spain: Sample the big, bold flavors of Spain as you discover eight wines and a savory snack. (Thursday, February 4, 6-9 p.m.) Click here to register.
- Wines of Central and Southern Italy: Take a culinary trip as you learn about this region’s unique flavors and varieties. Sample eight wines and a light snack in this informative class. (Thursday, February 11, 6-9 p.m.) Click here to register.
Image courtes of Nils Geylen
Kitchen Basics: Using Leftovers
Think leftovers can’t have gourmet flair? Think again. In celebration of our upcoming Kitchen Basics course, we’re revisiting the basics…and reusing leftovers is a great place to start! Try some of these tips next time you get hungry:
- Stretch those proteins: When you roast a chicken or make any kind of meat or beans, set some aside for later use. Today’s roast chicken is tomorrow’s chicken noodle soup, enchiladas, chicken salad sandwich, or upscale casserole! Yesterday’s lunch will go perfect in tomorrow’s quiche or croquet.
- About-to-go-bad = golden opportunity: Bread going stale? Veggies or fruits about to bite the dust? Make sure they’re leftover-worthy by storing properly! You can puree ripe fruits or freeze almost-bad veggies for quick future meal prep. Almost-old bread becomes crumbs or frozen, torn-up pieces ready for your next breakfast soufflé or stuffing.
- Don’t forget the beverages: If that bottle of wine is about to go south and you’re just not in a drinking mood, never fear. Freeze wine in ice cubes or baggies, then defrost and use in risotto or for deglazing. Convenient and delicious!
- Add a culinary kick: Presentation is everything, so don’t be afraid to use a bit of gourmet flair to dress up plain-Jane leftovers. Case in point: leftover rice can quickly become fancy arancini, and an amped-up sauce such as romesco or Bearnaise can add flair to the most boring ingredient. Think outside the box…and enjoy those leftovers!
Dying for more kitchen basics? We can help. Try our Kitchen Basics class or any of our classics and essentials classes (Classic Techniques: Essentials I, Classic Techniques: Artisan Bread, and Classic Techniques: French) offered in January 2010!
Image courtesy of theilr
Save or Splurge – Kitchen Edition
Is one of your New Year’s resolution to spruce up your kitchen? It could cost less than you think. In celebration of our upcoming Kitchen Basics class and well-stocked kitchens everywhere, here’s a quick round of Save or Splurge in the kitchen.
- Cookware: SAVE Sure, a Le Creuset dutch oven or a shopping spree at Williams-Sonoma will increase your superficial kitchen cred, but it could empty out your wallet, as well. Try restaurant supplies, thrift stores, or large Asian markets like Pacific Ocean for inexpensive pots and pans that will allow you to experiment.
- Knives: SPLURGE, maybe. When it comes to knives, it’s all about fit and feel…something that’s unique to every chef. If at all possible, try before you buy. It’s worth splurging on great construction and a wonderful warrantee, but beware of sticker shock on these must-have items. You can probably afford to save when it comes to utility knives such as paring knives or knives for bread and spreads.
- APPLIANCES: SAVE when you buy used or refurbished. Even companies like Kitchenaid sell refurbs online and in stores like the kitchen supply store at Colorado mills. Look in thrift stores and in places like Freecycle for great deals on well-constructed, brand-name appliances. And remember, no appliance can make up for great in-kitchen technique!
- Spices: SPLURGE on fresh herbs and spices and small quantities of expensive blends. They’ll take your cooking to the next level and won’t go bad!
- Staples: SAVE on the basics. Try buying in bulk at your local grocer for good quality at low prices.
- Wine: SAVE…with your head on straight. You don’t necessarily want to use a $50 bottle in that coq au vin, but that doesn’t mean you want low quality, either. Make friends with the sommeliers at your local wine shop and ask them for advice on the best deals and pairings. You’ll taste a big difference!
Want to SAVE hundreds of hours of time in 2010 while SPLURGING on your well-being? Try our Kitchen Basics class or any of our classics and essentials classes (Classic Techniques: Essentials I, Classic Techniques: Artisan Bread, Classic Techniques: Italian, and Classic Techniques: French) offered in January 2010!
Image courtesy of gojeffrey
It’s The Most Wonderful Time of the (Culinary) Year
THANKSGIVING!!!!!
Now that we’re done running around waving our hands in excitement, can we get a collective sigh of food-nerdy love for a gourmand’s favorite holiday?
This holiday we’re thankful to our inquisitive, hard-working students, our incredible staff, and Denver’s vibrant food scene. And in return, we thought we’d offer you a quick round-up of our favorite Thanksgiving-related links:
Cooking
- Epicurious serves up all things Thanksgiving, including a menu planner and budget tips
- James Beard Foundation asks chefs what they like to serve with turkey
- Sam Sifton promises to be there for you during Thanksgiving
- Ask Metafilter, in its infinite wisdom, dishes up some incredible Thanksgiving recipes http://ask.metafilter.com/138082/Great-dish-for-a-Thanksgiving-potluck and http://ask.metafilter.com/72208/Thanksgiving-Recipes-Revisited
- Ready to go uber-traditional this holiday? NPR has recipes for way-back-when Thanksgiving desserts (including real mincemeat!) here.
Wine
Fun
- Cafe Westword tells us which Thanksgiving traditions should die…now
- The Onion tells it like it never was
- Cook Street provides the perfect hostess gift
Image courtesy of foodllama
Knife Skills: 5 Knife Don’ts
At Cook Street, we love the fundamentals, and we’re excited about our hands-on Knife Skills class October 22. Proper knife technique is more than just showmanship: it’s the foundation of an efficient, effective and delicious kitchen. Here are five common mistakes to avoid:
- Don’t confuse cost with quality: A quality knife isn’t necessarily an expensive one. Don’t overspend on a knife you haven’t tested for weight, construction, and hand feel.
- Don’t use a butcher’s block to store knives: So your set of chi-chi knives came with a fancy block to match. It will protect your knives, right? Right? Wrong. When you store your knives in a block, you compromise the knife twice at every use: once when you take it out, once when you put it in. Instead, invest in a magnetic knife holder or inexpensive knife covers.
- Don’t chop: If it’s not a cleaver, you shouldn’t be hacking with it. Use the weight of the knife to slice instead of chopping.
- Don’t be afraid of waste: Your fingers are way more valuable than the end of that carrot or onion. Botched slice? Spare your fingers, sweep the veggies off into the compost heap, and try again. Vegetables are way cheaper than an emergency room visit…we promise!
- Don’t rest on your laurels: It’s easy to forget the importance of kitchen technique, but even the most accomplished chefs have something to learn. Try a new cutting technique or recipe and practice those knife skills…even if it’s just opting for a fine dice instead of a rustic chop for your next stew. You’ll taste the difference!
Image courtesy of jm3
Culinary Tour – Gourmet Shopping Tips
Economy or no economy, foodies love to shop. Our much-anticipated Gourmet Culinary Tour focuses on Denver’s amazing specialty shops and how to incorporate their ingredients and specialty items into your home cooking. Here are a few of our favorite tips for the next time you hit the stores:
- Shop local: Want the freshest foods and the most well-informed staff? Rely on local shops for food and advice. Smaller storefronts tend to mean better-informed staff who can direct you straight to that obscure salt or explain that technique you’ve been longing to try out. Better yet, keeping your dollars local is good for the environment and your economy.
- Splurge wisely: Think you need to drop a fortune on copper pots or a complete Le Creuset kitchen? Think again. We prefer to splurge on ingredients and long-lasting, multi-use pieces like chef’s knives or cast iron. If it doesn’t serve more than one function, don’t buy it. And consider buying small portions that mesh well into your current meals if you can’t break the bank for an entire wedge of to-die-for cheese or a pantry full of extravagantly expensive spices.
- Be bold: What’s the point of shopping for the finest if you’re just going to create the same ho-hum recipe with your new ingredients? We like to shop with a recipe or concept in mind. It keeps the budget under control and offers all kinds of inspiration. Worried about being burned? Ask for a tiny sample or taste test so you’re sure you like the ingredient before buying.
The Gourmet Culinary tour gets you the inside scoop and one on one time with the owners of some of Denver’s best boutique gourmet shops. After getting in-depth information on the shop and its offerings, you’ll get a sample to try. You’ll also have the opportunity to ask questions and join Chef John, our Cook Street Chef expert as he chooses some selections that you will then take back to Cook Street and make into a wonderful gourmet meal.
Image courtesy of ellievanhoutte
Heavenly Baking, Down to Earth
Who doesn’t love pastry? And who in Colorado hasn’t struggled with flat cakes, collapsed cookies, and other blame-it-on-the-altitude baking problems? We’re thrilled to be offering a high-altitude baking class Wednesday, September 16 featuring Susan G. Purdy, whose book Pie In the Sky: Successful High-Altitude Baking debunks high-altitude myths and will help you hit a home run every time you bake in Colorful Colorado. Susan is consistently ranked as the queen of high-altitude, so we couldn’t be more thrilled to learn from her years of baking wisdom.
To celebrate, here are a few fun facts about altitude and baking:
- Why your recipes fail: Leaving user error out of the question, recipes often fail at altitude because of three factors: lower boiling point of water [takes longer for moist, batter-based cakes to bake through], faster moisture evaporation [baking ratios are off and dryness becomes a problem], and quick-expanding leavening gases [too much rising with quick sinking].
- No stiff peaks: Next time you’re whipping up a meringue, resist the temptation to create stiff peaks. At Colorado-level altitudes, leavening gases mean that your whipped peaks will collapse in no time. Go for a soft peak instead.
- Beef up your cakes: Cakes especially are susceptible to elevation gaffes, since they rise quickly and can fall fast. Try replacing liquid with an acidic dairy product like buttermilk, yogurt, or milk. You’ll get a great tang, and the batter won’t wilt in the oven.
- Go regional: There’s a reason tortillas and flatbreads originated in high desert and mountainous regions: they don’t fail at altitude! Don’t give up on high-altitude baking, but don’t despair…there are plenty of recipes that won’t give you a struggle if you’re tired of over-proofed bread or collapsed cake.
Photo via Kanko*