It seems like this past week a multitude of svelte Olympians have taken over my television. While I thoroughly enjoy seeing these stars flip, twist and sail through the air, I can’t help but think about how they got into such good shape and more importantly what they are eating for dinner that helps them accelerate so smoothly on the ice, trail or track. If I had to guess, I would say they enjoy a lot of leafy greens, proteins and omega 3’s.  If I were an Olympian (something other than an eating Olympian, of course) I think this would be my meal of choice: Pan Roasted Salmon with Tomato Vinaigrette. It’s light yet filling and savory but slightly sweet.  And, it’s super healthy – perfect for the 2010 Vancouver Games.

 Pan Roasted Salmon with Cherry Tomato Vinaigrette

Adapted from Food & Wine

Serves 4

1 pint grape tomatoes, halved

1 medium shallot, thinly sliced

1 tablespoon drained capers

2 tablespoons red wine vinegar

Salt

3 tablespoons extra-virgin olive oil

4 center-cut salmon fillets with skin (about 7 ounces each)

Freshly ground pepper

1/2 teaspoon ground cumin

2 tablespoons canola oil

1 tablespoon minced parsley

1 tablespoon chopped basil

 Method:

1. Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
2. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
3. Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

From a few extra ways to use your leftover chutney to news of Padma Lakshmi’s new baby, here are some guilty reading pleasures to make you hungry and crack a smile today. We even included a link to a breakfast treat (homemade granola bars) and a link to the semifinalists for the James Beard awards. Check out all the Colorado chefs – and go eat at their restaurants!

 Padma Welcomes Baby Krishna

Homemade Granola Bars

Leftover Chutney? Not After You Read This

James Beard Award Semifinalists

What better what to say, “Cheers to the USA!” than by clinking mugs together over a night spent in front of the TV – watching the Olympics! Last night we saw the US win gold in speed skating, snowboarding and skiing! This weekend celebrate, watch and cheer on the US by fixing up a toasty cocktail! The weather in Boulder predicts snow and it’s cold and chilly in Vancouver, so snuggle up on your couch and root for your favorite Olympian with a Hot Toddy in hand.

Traditional Hot Toddy

Ingredients:

2 ounces Scotch whiskey

3 ounces boiling water

1/2 ounce lemon juice

1 teaspoon honey (or brown sugar)

3 drops bitters

1 slice lemon (studded with cloves if you like)

Pinch of ground nutmeg

 Method:

Put the sugar, bitters, lemon juice, and clove-studded lemon slice in the glass. Add the Scotch and pour in the boiling water. Stir to dissolve the sugar and sprinkle with ground nutmeg. Serve hot.

By guest blogger Sharon Halkovics

 It happens to everyone.  Not every recipe and cooking experiment ends with excellent results.  I was trying to make a freezer dinner for a friend this week and since I was less than thrilled with the end product…let’s just say it’ll get eaten for lunches or perhaps be reincarnated into something else.  I might cook up some beans to add to it tonight and turn into a hearty chili.

 The recipes I selected were turkey gumbo and gluten-free cornbread, it is Mardi Gras week after all.  I’m not much of a baker and I’ve never made anything gluten-free before, but surprisingly that recipe worked out really well.  The gumbo on the other hand, lacked pizzazz and the proportions didn’t turn out quite right: Too much corn and rice and surprisingly little meat off of the 1.2 pound turkey leg.  Also, I rarely shortcut recipes by using frozen vegetables but I used frozen corn, okra, and red peppers which I probably wouldn’t do again.  I’ll buy and slice fresh peppers for this recipe next time, and okra if you can find it.

 Here’s a modified recipe for gluten-free cornbread that I pulled off of Whole Foods’ website.  It worked well because I didn’t have to buy various gluten-free flours and ingredients I might not use again.  I purchased brown rice flour and just went with it.  I baked the cornbread in a cast iron skillet which gives the cornbread a perfect golden crust.

 Here’s the truth: Sometimes recipes don’t turn out.  It’s ok.  A lot of times the meal can be salvaged by adding other ingredients to suit your taste. And then you know for the next time around what you’d do different.  Print the recipe out, make notes, and try again.  Maybe it’s as simple as using fresh peppers and okra in the next batch.

 Check out our awesome Simple Gluten-Free Baking class, if you’re looking for excellent tips and recipes for gluten-free baking.  And if you have a funny recipe disaster that turned into a surprisingly great meal, please share with us.  We love to hear from you!

 Gluten-Free Cornbread

Recipe adapted from Whole Foods

Serves 6

Ingredients

2 Tbsp butter
1 cup corn meal
1 cup brown rice flour
1 tsp salt
2 Tbsp brown sugar
1 tsp baking soda
1 egg
1 cup buttermilk

Method

Preheat oven to 350°F. Place butter in a 9-inch square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Set aside.

Mix corn meal, brown rice flour, salt, brown sugar and baking soda together. Add egg, milk and melted butter from pan. Combine with a few strokes, not overbeating. Pour into prepared pan and bake for 25 to 30 minutes.

Energize your mornings by starting the day off with a healthy breakfast. If you’ve been rolling out of bed on the wrong side lately, give yourself something to look forward to instead of hitting the snooze button again. Try our yummy recipes for Honey Almond Granola and a Peanut Butter Smoothie and you’ll be sure to be flying as fast as Lindsey Vonn down the slopes – or through your next meeting at work. Don’t miss out on the most important meal of the day; it’s not only healthy but it’ll make you feel like you’ve just won gold.  

Honey Almond Granola

Makes 6 cups

Ingredients:

3 cups old-fashioned oats (9 ounces)

1 cup sliced almonds with skin (1/4 pound)

1/4 cup sesame seeds

6 tablespoons vegetable oil

6 tablespoons mild honey

1 teaspoon ground cardamom

1/2 cup dried apricots, finely chopped

 Method:

1. Preheat oven to 350°F with rack in middle. Oil a sheet pan or line with parchment paper.
2. Stir together oats, almonds, and sesame seeds in a large bowl. Heat oil, honey, cardamom, and 1/2 teaspoon salt in a small saucepan over low heat (or in a microwave) until heated through. Stir into oat mixture.
3. Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.
4. Cool granola completely in pan (it will crisp as it cools), then stir in fruit.

Peanut Butter & Banana Breakfast Smoothie

Serves 2

Ingredients:

1 banana

1/4 cup peanut butter

1/2 cup milk (any variety you like)

2 tablespoons honey

1/2 cup vanilla yogurt or frozen yogurt

 Method:

In a blender, combine banana, peanut butter, yogurt or frozen yogurt and milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish.

Ever wonder how to make foamy milk for a homemade cappuccino? Wonder no longer, check out this quick recipe for foamy milk along with another interesting recipe for Muffuletta. I know you’re thinking, “say, what?”  Muffulettas are traditional fare for Mardi Gras and quite delicious! Thank goodness: For all you techies out there in foodie land, you can now charge your iPhone with oranges. And, if you’re ever bored (maybe on a road trip or your morning commute), listen to Anthony Bourdain’s new radio show on satellite radio on the Martha Stewart Living Station on XM Radio.

 Foamy Milk

Charge your iphone with Orange Slices, Watch Video!

Have You Ever Eaten A Muffuletta?

Listen In: Anthony Bourdain Has a New Radio Station – On Martha Stewart XM

Carrie Wunsch, CSR’s Marketing Coordinator, thinks that there’s nothing more romantic to make for your sweetie on Valentine’s Day than handmade pasta. This Sunday, she’ll be mixing, kneading and cutting freshly made Papperdelle. Carrie is kind of enough to share the recipe with you. Really, does it get any more romantic than sharing a big bowl of pasta with the one you love? We could all take a lesson or two from “Lady and the Tramp” this weekend and slurp our noodles together.

Papperdelle with Veal, Sausage and Porcini Ragù  

From Bon Appétit

Yield: Makes 6 to 8 servings

 Ingredients:

1 cup water

1 ounce dried porcini mushrooms

 1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 small carrot, peeled, finely chopped

1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley

2 garlic cloves, finely chopped

8 ounces sweet Italian sausages, casings removed

8 ounces veal stew meat, coarsely chopped

1/2 cup dry red wine

2 14-ounce cans low-salt chicken broth

 1 28-ounce can whole tomatoes in juice

2 bay leaves

2 teaspoons chopped fresh sage

1 teaspoon fennel seeds, lightly crushed

 1 pound fresh pappardelle

Freshly grated Parmesan cheese

 Method:

Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.

 Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)

 Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.

Grapefruit and Vodka Granite

Let’s hear a round of applause for our fabulous Culinary Skills class who graduated from their 20-week program on Tuesday evening! Culinary Skills is CSR’s most advanced and intensive home cook class. With a variety of menus and techniques covered, the students learn professional cooking skills without having to go pro once graduating.

 Led by Chef Instructor Michael Montgomery, Culinary Skills prepared a seven-course menu consisting of dishes such as Goat Cheese Mousseline on Belgian Endive; Composed Salad of Shaved Fennel, Citrus, and Parmesan; Coquilles St. Jacques; Seared Duck Breast with Cherry Gastrique over Beluga Lentils; and Grapefruit and Vodka Granite. The dinner delighted friends and family of the students as well as CSR staff that were there to enjoy the evening.

 If you want to be in the next skills class, we have a fantastic Pastry Skills course starting March 22^nd.  It runs during daytime hours Mondays and Tuesdays for 5 weeks. We’re very fortunate to have our professional Pastry Arts instructor, Chef Amy DeWitt, teaching the course.  Call our office and talk with Sarah, who can help you decide if this class is right for you.

 Congratulations to our February 2010 Culinary Skills graduates on presenting an outstanding celebration dinner on Tuesday night!

In honor of the day of love we’re sharing our favorite recipe with you: Whoopie Pies! Whip these whoopies up for your sweetie and they will be sure to be back for more! Nothing says “I love you” more than a chocolate, marshmallow-filled cake for Valentine’s Day.

 If your honey loves to cook, why not get them a gift certificate to CSR for V-Day. We offer gift certificates in any denomination they can use to towards the class of their choice. From pasta to Dim Sum to Cupcakes, we have classes that will please even the pickiest palate.

 Whoopie Pies

Makes 8

Ingredients:

For cakes:
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling:
1 stick (1/2 cup) unsalted butter, softened
11/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Method:

Make cakes:  

Heat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Michelle Obama is certainly checking items off her first lady to-do list. Getting healthy foods into kids’ lunches is not just a Boulder-thing anymore, it’s gaining national attention. Want to help Mother Earth even more? Drink green (sustainably made) wines. If you’re obsessed with all things sweet you’ll want to check this story out – 13 pantry necessities for the baker. (Hint: First on the list… chocolate.) And, last but not least, we hear it’s been pretty snowy all around the country, stay in a make this yummy Ginger Fried Rice with a fried egg on top to keep you warm for dinner tonight. You can probably make this recipe without making a trip to the grocery store.

 Healthy School Food Gets National Attention

Green Wine?

Recipe: Ginger Fried Rice. Yummy.

The BAKER’S Well-Stocked Pantry