Cuisine and Conversation

Raspberry-Topped Lemon Pie - Spring Sweetness for Your Easter Table

Friends, this dessert is a must-have for your Easter Celebration.  In addition to being utterly easy, it’s tart sweetness and ruby topping bursts with the joy of the resurrection. Trust me, people will rave over this dessert.  (It disappeared before I could snap a photo.)

Thanks to the women of Zion Church in Lincoln, Nebraska for this recipe. I have fond memories of the Easter dinners I celebrated with the Gages, Downings, and Bydaleks while I lived in their fair city.  Wish I was joining you this year!

                                   

(Beautiful stained glass from the Zion Church building at 9th and D in Lincoln, NE. The building burned in tragic fire in 2007.)

Raspberry-Topped Lemon Pie

• 10 oz frozen raspberries in syrup or 14 oz frozen raspberries (unsweetened) thawed
• 1/4 cup sugar (or to taste if you use unsweetened frozen raspberries)
• 1 T cornstarch
• 3 Egg Yolks
• 14 oz sweetened condensed milk
• 1/2 cup fresh lemon juice (approximately 3 lemons)
• 1 drop lemon food coloring
• 1 graham cracker pie crust

Preheat oven to 350 degrees.  In a small saucepan, combine raspberries, sugar (if using unsweetened raspberries) and cornstarch.  Add a couple of tablespoons of water if using unsweetened berries. Cook until mixture thickens and sauce is clear. Taste for sweetness and add a bit more sugar if needed (don’t make it too sweet though.) Set raspberry mixture aside to cool.  In a medium bowl beat egg yolks and stir in sweetened condensed milk, lemon juice and food coloring. Pour into pie crust and bake for 8 minutes.  Spoon raspberry mixture evenly over the top of the lemon custard and chill pie for 4 hours - or until set.  Garnish with whipped topping, mint leaves, or grated lemon peel before serving.

Sit back and wait for compliments to roll in - could it be any easier?  Have a lovely and meaningful Easter weekend.

French Toast Casserole for Easter Breakfast

My apologies for the radio silence friends. Job hunting has killed my capacity for anything beyond resumes, interviews and networking appointments. A dear friend reached out to ask, “Are you alive?”  Yes I am!  And surprisingly, I’m encouraged by the job prospects that have come my way lately. I’ll keep you updated.

With Easter weekend rapidly approaching, I want to share two recipes for your family’s springtime celebration.  The first comes courtesy of my friend Lizzy - daring chef, blogger, and kitchen mate.  I watched her wow a crowd with this recipe for French Toast Casserole this winter.  We added dried cranberries and apricots for a burst of color.  Look for my recipe for Raspberry Topped Lemon Pie later in the week. (Save room for it on your Easter table - it’s awesome!)

This recipe is perfect for a holiday breakfast because it needs to rest in the fridge overnight.

French Toast Casserole

“I want to tell you that this recipe is a mere backdrop to infinite varieties.  Go crazy with other ingredients as additions: dried fruit! fresh fruit! nuts! exotic spices! flavored liquors!  Some stellar combinations await you.”   Lizzie

Ingredients:

• 1 loaf of crusty french bread, cut up or torn into bite size pieces (stale bread is even better!)
• 12 eggs
• 3 cups milk (or half-and-half or cream)
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• pinch salt
• 1/2 cup packed brown sugar
• 1/4 cup (half stick) butter, softened
• 1/4 teaspoon cinnamon
• Maple Syrup

- Place bread pieces in a 9x13 baking dish.  In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt.

- Pour egg mixture over bread.  Press the bread pieces down to make sure they are fully submerged in the liquid.  Cover with aluminum foil and place in fridge overnight.

- In the morning, remove the casserole from the fridge and let sit on counter as the oven preheats to 350 degrees.  Mix together the brown sugar, butter, and cinnamon and sprinkle over the top of the casserole.  Once the oven is at temperature, place the casserole in, uncovered, for about an hour.  You want a puffed up, golden brown crust and a knife to come out clean from the center (that wont jiggle if you shake the pan).  If it gets too brown before its done, simply cover it with the foil and continue baking until its cooked through.

- Pour some maple syrup over the top and serve - making sure there’s more maple syrup to pass around too.  (Go for broke and use real maple syrup - it’s worth the expense.)

Field Trip! Goat Meat & Naan at Diyar International Market

I love the adventure of eating. so when my friend Elena suggested a “field trip” to Diyar International Market, I couldn’t resist tagging along. What better way to spend a morning than wandering the aisles in search of flavors to brighten my winter pantry?

Diyar is one of many international markets lining Leetsdale Drive/Parker Road, but what sets it apart is its bakery, which turns out golden samoons and piping hot naan every morning around 10:30.

Strike up a conversation as you wait in line - it’s like a world tour without leaving home. Elena and I enjoyed chatting with Ukrainian and Lebanese immigrants while her son Silas was fascinated by the bakers. These friendly Iraqi bread makers welcomed Silas’ attention and patiently demonstrated each step in the process.

                              

                                            Shaping the dough

                     

                                        Sliding it into the oven

                     

                                          Fresh samoons!

While we waited for the bread come out of the oven, I prowled the aisles in search of exotic ingredients. Rosewater! Saffron! Fresh goat meat… well, maybe not, but as one NY Times reporter observed, “You never know where goat will take you…” I opted for a chocolate bar and 4 huge rounds of naan. At only $3 - it’s a steal, and a wonderful accompaniment to thick winter soups, as a base for open-faced sandwiches, or spread with garlicky hummus.

    

Left: Shaping the naan before it goes in the tandoori oven (if you’re lucky, they’ll toss it like pizza dough.)

Right: That naan is almost as big as Silas!

I love having a container of hummus in my fridge. It’s a fast, healthy meal served with fresh vegetables or spread on crackers, but $4 for a tub of blended chickpeas seems a little steep to me.  Recently, I discovered an easier than easy recipe for homemade hummus - and it’s half the price of the stuff you’ll buy at the store. Spread some on Diyar’s delicious naan for a simple snack or to wow friends at your next party.  (Just remember to have breath mints handy - this stuff is garlicky!)

        Homemade Hummus:

• 1 16 oz. can chickpeas, drained (reserve the liquid), rinsed, and shaken dry
• 1 fat garlic clove, roughly chopped
• 1/4 cup tahini (a sesame paste used in Middle Eastern foods)
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• Optional seasonings: try adding ground cumin or smoked paprika (awesome!) to deepen the flavor

Put the chickpeas, garlic, tahini and lemon juice in a food processor or blender and process until smooth.  While the machine is running add the reserved chickpea liquid a little at a time until the hummus is a velvety, spreadable texture.

The hummus will keep in your fridge for up to 3 days and is delicious drizzled with olive oil for flavor or sprinkled with paprika for color.

Because sometimes you need to eat alone…

As much as I enjoy sharing meals with friends, sometimes I just want to be by myself.You know what I mean? Maybe you feel “peopled-out” and don’t have the energy to make conversation or you’re in a pensive mood and need time to think.

Sometimes it only makes sense to eat alone.

Last Tuesday was one of those days. I found out I’d be losing my job and the gray winter landscape matched my gloomy mood.  I needed warmth and sustenance before I could contemplate revising my resume.  Driving through the Lower Highlands, I hoped a treat from The Wooden Spoon Bakery and Care would lift my spirits.

Perched in a storefront at 32nd and Zuni, The Wooden Spoon welcomes you the moment you walk through the door. It’s a small space with wrought iron tables, sunny colors, and a gleaming display case filled with freshly baked pastries. Mouth-watering, aren’t they?  (Serious, when was the last time you saw an authentic French macaron in Denver?) I grabbed a caramelized onion, mushroom and mozzarella croissant before heading back to my car.

   

A little dust on the dashboard can’t hide the buttery goodness of this treat. The flaky, golden pastry, unctuous cheese and earthy mushroom lifted my spirits enough to face the prospect of searching monster.com

                    

Maybe you need a little encouragement - or at least a sugary snack - stop by The Wooden Spoon.

For a delightful reflection on the joys of eating alone, check out this article by Suzanne Lenzer.

A Night of Surprises: Seaweed Salad and Sparkling Conversation at Izakaya Den

When I started “Cuisine and Conversation”, I couldn’t wait to explore Denver’s culinary scene. It seemed like every week, a new restaurant opened, ready to tickle the city’s taste buds. Over the last six months, I’ve eaten a LOT of good food, but the highlight of this project has been spending time with the people who make Denver such a vibrant place to live. Whether I’m catching up with old friends or connecting with someone I’ve always wanted to meet, I never know where a conversation will lead.

Dining at Izakaya Den with Professor Nancy Wadsworth and perennial favorites Eric and Liz Swanson reminded me what a privilege it is to share fun food with fascinating people.        

                  

When I heard Nancy speak at the Museum of Contemporary Art’s Mixed Taste lecture series, I knew I wanted to invite her for a meal. She teaches American politics, political theory, and comparative politics at DU, where her specialties are race, religion, and reconciliation politics. Nancy’s insight stretched my mind and enlivened our conversation.

Izakaya Den, which bills itself as a sake house with tapas, is a cozy place to spend an evening. It’s menu of global appetizers and sushi satisfies raw fish fans and those who prefer their protein fully-cooked. We ordered a range of small plates including: Tempura vegetables, rainbow rolls, pork and apple pot stickers, and seaweed salad.

                     

Each dish was beautifully prepared, but the seaweed salad was a revelation. It combines fresh seaweed, tomatoes, grapefruit, and asparagus in a bright citrus dressing. The seaweed is tender, crunchy and, dare I say it…slightly rubbery. Normally, rubbery food is a turn-off (i.e.airline food and banquet hall chicken,) but in this salad, the seaweed brings an ocean freshness.To be honest, Eric and Liz, both California natives, found the seaweed salad reminiscent of a day at the beach, but Nancy and I gladly polished off their share.

What a delicious meal! Check out the vibrant colors on the rainbow roll. (left) The pork and apple pot stickers (right) were so tasty, they barely lasted long enough to snap this picture.

  

Between bites of sashimi, we discussed racial and sexual politics in American evangelicalism. Not your typical dinner conversation, but a prime opportunity to listen and learn.  I left the table with more questions than I had when I arrived, but am grateful to have had a seat at the table.  Thanks for sharing your thoughts Nancy, Liz and Eric.

Starting the Year off Right - “It Doesn’t Get Easier than This Swiss Muesli”

The Christmas Cookies are finally gone and I’m looking for simple ways to rein in my eating habits.  When I’m looking for quick, satisfying food, this muesli fits the bill. 

Just combine the ingredients, store in an airtight bag, and top a cup of the muesli with yogurt and grated apple for a hearty breakfast or lunch. Let your imagination run and experiment with different nuts/seeds and dried fruits. Moms, this is an easy meal to prepare with your kids - little ones will love measuring, stirring and grating the ingredients.

“It Doesn’t Get Easier than This Swiss Muesli”

• 5 cups rolled oats (not instant or quick-cooking oats)
• 3 cups mixed nuts/seeds  (almonds, walnuts, pecans, sunflower seeds, etc.)
• 1 cup shredded, unsweetened coconut (I think the big flakes of dried coconut look sumptuous)
• 1 teaspoon ground cinnamon
• 1 1/2 cups chopped dried fruit (raisins, cranberries, cherries, apricots)
• 1/4 cup brown sugar
• A pinch of salt

Combine ingredients in a large bowl.  Serve with milk or yogurt and top with fresh fruit.  I love to top the mixture with grated apple.

Cuisine and Conversation - Athens Edition

Happy New Year and Opa!  Welcome to an international edition of “Cuisine and Conversation.” Between traveling to Greece over Thanksgiving and the Advent season, December was a blur - but a delightful blend of new friendships and flavors.

I spent 10 days in Athens with a team of college students from the University of Northern Colorado as part of a student exchange with a non-profit Christian group.  What a blast!  Between navigating the subway system, climbing the hills of the Zografou neighborhood, and striking up conversations with students at the University of Athens, we savored awesome Greek food and enjoyed a truly local experience.  Trust me, nothing says “local” like the entrees served on “Fish Day” in the Engineering Department’s cafeteria. (They all looked like the seafood  equivalent “mystery meat” to me.)

Along the way, we discovered a few tips to make your next trip to Greece more enjoyable.

1. Travel with friends who love adventure

            

Could these ladies be any cuter?  Sarah, Carissa and Kelsey - intrepid travelers, freddo cappuccino addicts, future wives of Greek shipping magnates. These girls held their own with the scarf vendors in the market and learned the hard way to keep their backs to the wall on the bus.

2. Get off the beaten path. Nothing delights me more than wandering the streets of a new city. Snack your way around town as you watch locals go about their daily lives.

            

Fruit stand in the Zografou neighborhood (aka “The Fou) the hilliest place I’ve ever seen!

3. The best souvenirs come from grocery stores because they don’t gather dust. Delight your friends with tastes they can’t get at home, like Greek olive oil (double ziploc bagged in your checked luggage), fig jam or exotic chocolate. Spend time wandering the aisles to learn what Greek kids eat for after school snacks.

4. Freddo Cappuccino is a revelation!  Why don’t we make this in the US? Freddo Cappuccino is basically a double shot of espresso served over ice and topped with a thick layer of whipped whole milk. It’s refreshing, delicious, relatively cheap, and available almost anywhere in Athens.  Don’t be lured into Starbucks! Head to the nearest cafe and be prepared to tell the barista how sweet you want it. A word of caution - don’t confuse freddo cappuccinos with frappes (Nescafe powder blended with ice - Ick!)

                                      

4. Real mandarins don’t come from a can. If you’re in the mood to see amazing ruins, hop a bus to Corinth.  After you explore the Acro-Corinth above town, stop for lunch at Nico’s cafe. Great food, and if you’re a friend of Nico’s he’ll share mandarins fresh from the tree in his yard.  Amazing!! The Greek student sitting next to me inquired, “Do you have mandarins in the United States?”  I tried to explain the effect long-haul trucking has on produce, but she didn’t seem to get it…I wonder why?

                                                                        Mandarins fresh from Nico’s tree in Corinth

It’s hard to go wrong with Greek food.  We loved fresh pita, Greek salads, gyros, yogurt, and spanakopita.  Avoid the touristy places and you’ll find Greek food is a tasty as you imagine it to be.

          

           With Kelly at the Acropolis - a dear friend and enthusiastic adventurer

“What the Pho?” at Pho 95

The first time a friend suggested pho for dinner, I thought he was kidding…Click here to see what I mean. With a name that’s one consonant short of a four letter word, pho remains foreign to many Western palates, but the Vietnamese soup is more accessible its name implies. Its warming broth makes a perfect meal to share with friends on chilly fall days.

I couldn’t wait to catch up with Jessica, a Denver native who recently moved (or, some would say, was “exiled”) to Orlando, Florida, where she works for a global non-profit. I miss Jess’ enthusiasm and style. Her insight has seen me through blind dates, new jobs, and the muddled adventures of a single girl in the city.       

                             

But, before we could start gabbing, we had to find the restaurant.  Pho 95 sits in a nondescript strip mall on Federal Boulevard. Blink and you’ll miss it - or end up at one of the other Pho joints in this part of town. Don’t be misled! Although the names are similar, Pho 75, Pho 79 and Pho 555 can’t top Pho 95.

I knew we were in for a treat as we wove our way past Vietnamese families slurping noodles and broth. Pho isn’t fancy, it’s comfort food…with a twist. Think of it as chicken soup in technicolor. Pho draws on Vietnam’s Chinese and French influences to tickle the palate and warm the soul. And, it’s cheap! You can enjoy enormous quantities of food for next to no money. Pho 95’s medium bowl of soup ($6) served two generous meals.

Jess and I began the meal with tasty spring rolls dipped in peanut sauce, but our excitement peaked when the waiter set an towering pile of herbs on the table.  The fresh basil, cilantro and lime perfumed the air and whet our appetites. Chopsticks and conversation flew as we dug into bowls of steaming broth.

                    

One of the joys of pho is that it can be customized to your taste. Vegetarian? Ask for tofu in your soup.  Bold carnivore? Try brisket, steak, or tendons in your broth.  Fresh jalapenos, sriracha, and fish sauce served on the side will turn your soup into a scalding cauldron of hot lava.

                    

If you’ve never tried pho, break out of your restaurant rut and visit Pho 95 on Federal Boulevard.  It’s close to downtown but a culinary world away from your usual fast food fare. As Jess and I discovered, few things are as nourishing as pho with a friend.

Seriously Delicious, Seriously Easy Cranberry Cake

I stirred together this cake in about 5 minutes and baked it while I was on a conference call for work.  It’s seriously delicious, seriously easy, and not too sweet. 

Fresh from the oven:

                   

Ready for the party:

                   

 Cranberry Cake

• 1 cup flour
• 1 cup sugar
• ¼ teaspoon salt
• 2 cups cranberries (I used a bag that has been sitting in my freezer for a year and it worked fine.  You can use the berries frozen, but may need to increase the baking time)
• ½ cup chopped walnuts
• ½ cup butter melted (that’s 1 stick)
• 2 eggs
• 1 teaspoon almond extract (I use a bit less than a teaspoon - almond extract is potent)
• Powdered sugar (optional)

Preheat oven to 350 degrees. Grease pie plate (I use glass - Pyrex). Combine flour, sugar, salt and stir in berries and walnuts.  Toss to coat.  Stir butter, beaten eggs and almond extract together, then add to flour mixture.  Spread in pan and bake for 40 minutes (or until golden brown).

 To guild the lily, sprinkle with powdered sugar before serving.

** Note: I baked it in a 9” springform pan, which makes a beautiful presentation.  However, it increased the baking timing by 10-15 minutes.

Cocktails and Kids’ Meals at Steubens

Parents, are you of tired technicolor “happy” meals and germy playlands? Do you long for adult conversation and a well-made drink? Then head to Steubens, a restaurant both you and your children will enjoy.

I had heard Steubens was family-friendly, so I borrowed “junior tasters” James and Sean to see for myself.                                         

                   

As we walked through the door I was reminded of Emma Lazarus’ poem “The New Colossus”, “Give me your tired, your poor, your huddled masses yearning to breathe free..” It’s not Ellis Island, it’s Steubens - the kind of place where anyone can enjoy a great meal. It surprised me to see such a diverse group of people mingling in the same place: families relaxed after a busy week, hipsters warmed up for an epic night on the town, and couples awkwardly navigated first dates at neighboring tables. I can’t remember the last time I saw so many children in a nice restaurant, yet there wasn’t a smiling clown or temper tantrum in sight. Steubens doesn’t scream “family friendly” but will satisfy your entire crew.

Chef Matt Selby prides himself on recreating American classics with a high-end twist. The menu tempts diners with juicy sliders, homestyle mac and cheese, and lobster rolls made with high quality ingredients. We enjoyed tangy deviled eggs that would rival the best church potluck fare. Even better, the Happy Hour menu offers deviled eggs for 50 cents a piece!

          

We also tried the Spaghetti and Meatballs, one of “Denver’s 100 Favorite Dishes”.  Enjoy a grown up sized portion, or order the kids’ meal, which easily feeds two preschoolers.  I loved the way the kids’ meals are served on cafeteria trays with fresh fruits and veggies, ranch dipping sauce, and corn on the cob.  The kids’ meals are familiar, yet fancy - just the thing to tempt your toddler’s appetite. Steuben’s meatballs are terrific: tender, lightly spicy and fresh. Their red sauce has enough vegetables to please grownup palates without scaring off the kids.

So, if you can’t stomach fast food for dinner, head to Steuben’s, a restaurant that proves crayons and cocktails can coexist.