The holidays are just around the corner; what will you be making? For those of you who are not sure, I’ve compiled a list of my top 30 favorite holiday recipes. There are some sweet, some savory, some for the early morning and some for late night. Enjoy!
Summer has officially ended. There are no more leftover zucchinis lurking in my fridge, the cute little baby heirloom tomatoes are gone, and my herb plants have had enough. I just bought a new pair of snow boots, I added an extra blanket to our bed, and Arapahoe Basin has officially opened the white strip of death (this is when the ski hill opens with only one run).
It is finally beginning to feel like summer in the mountains! My heirloom tomato plants have little baby tomatoes finally and the rest of my plants are growing like crazy. I can’t wait to be able to put them outside and plant my outdoor garden. We’ve also been getting awesome organic boxes from Door to Door Organics, filled with delicious fruits and vegetables- perfect for juicing materials.
Colorado has been getting hit with lots of snow and cold weather recently, which has been making me crave hearty food. This classic Thai dish is hearty but healthy! Perfect for cold snowy days in Colorado or warm sunny days in Thailand. If you are feeling adventurous you can make your own green curry paste from my previous post here, if not you can purchase green curry paste from most stores. This recipe is the classic style for Thai Green Curry, but you can switch it up with whatever veggies or meat you desire.
After being back in Colorado for a couple of weeks, I finally was able to go to the farmers’ market! I went to the Vail Farmers’ Market last week and stumbled upon some really great produce and meat. The Vail market is nice because you are so much closer to the farmers from the Western Slope. I was able to fill over half of a grocery bag with all kinds of veggies for only $10! I also got some great wine-poached goat cheddar and sage goat cheddar from Jumpin’ Good Goat Dairy, as well as a delicious grass-fed leg of lamb from Crystal River Meats. While all of this was fantastic, I have to admit that the perfectly-ripe assortment of heirloom tomatoes were the highlight of the market for me.
In Colorado, “April showers brings May flowers” means next to nothing. They have been getting feet of snow then 80 degree weather this month! In NYC the saying is pretty accurate. Springtime in the city really does feel like spring. The trees here are so pretty with beautiful blooming flowers!
While making unbelievable amounts of sushi at school the other night, it dawned on me that I have never shared any sushi recipes with you all. I was actually pretty surprised in myself, especially after working at Morimoto and telling you all about it! I promise I am here to make up for it with my spicy tuna and sushi rice recipes, as well as some cool tricks I learned in school.
As some of you may know, I am applying to the Basque Stage Sammic Rising Stars Scholarship. If I win, I get to do a 3-month stage at Xarma restaurant in San Sebastian, Spain! If you follow my blog, you probably already know about my addiction to food and experiencing new cultures, and how excited I get when I can combine the two! As part of my application, I had to create a dish to share. I wanted my dish to represent who I am, as well as my style of cooking.
I hope everyone had a great Thanksgiving (or just a great weekend for everyone in other countries)! If you follow me on Twitter you probably saw some of my photos from my family trip to NYC for the holiday. What an exhausting “vacation” it was. If there is anything the Morris family knows how to do is eat their way through any city. We are the type of family that plans the entire trip about where we are going to eat next; rough life for a foodie like me right?! I can thank my Mom for that! I was able to try bone marrow for the first time at Il Vagabondo, which I was very excited about. I ordered the veal shank, which came with a tiny marrow fork right in the top of the shank. I spread it on bread and it was melt-in-your-mouth delicious. I also spent the entire afternoon on Friday going door-to-door of my top 8 dream externship restaurants to talk to chefs and submit my resume and cover letters. As of right now I have three “trails” set up, which is like a working interview for an externship. They are at Eleven Madison Park, The Modern and Bouley. Although, my true dream externship would be to win the Basque Stage and spend 3-6 months in the Basque countryside!
Most of the time I look for exciting and unique recipes to share with you all, but sometimes I realize that it is important to bring it back to the basics. I forget to share my tricks of the trade with my readers, which has made me add a new component to Savour the Senses. I am going to begin doing how-to posts occasionally for simple techniques that not everybody may know about.