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REDSTONE • REVIEW
MARCH 16 / APRIL 13, 2022
WHAT’S COOKIN’ Winter veggies to dress up your meals By Barbara Shark Redstone Review LYONS – I had a busy week ahead so on Sunday afternoon I spent an hour preparing carrots and beets. With these in my fridge I will have delicious tidbits to add to our meals. I have made marinated carShark rots for many years since discovering the recipe in a British cooking calendar. They are the perfect accompaniment to a sandwich. Cut five to eight peeled carrots into chunky matchsticks about 1/4 inch across and any length. Place them in a large skillet and barely cover with water. Bring to a boil and cook for just a minute or two, long enough to slightly soften them. Drain and toss with a mustardy vinaigrette: 1 teaspoon Dijon mustard, 2 teaspoons red wine vinegar, 2 tablespoons olive oil, salt and pepper. Store in a jar in the fridge. Bring to room temperature before serving. Top with minced green onions or chives and some chopped dill. (I used my dried dill.)
MARINATED CARROTS
BEETS IN OLIVE OIL
For the beets, steam yellow beets until tender, peel them, cut into batons and toss with a bit of olive oil. Stored in a jar in the fridge, they make a lovely condiment alongside a sandwich; dress with lemon and crushed anise seed. Or toss the beets with arugula, pistachios and crumbled goat
cheese, olive oil and lemon juice for a simple salad. Barbara Shark is an artist and author of How I Learned to Cook, an Artist’s Life. She lives near Lyons. For more recipes, read her blog at www.howilearnedtocookanartistslife.blog.
Deep dish curried cauliflower and cheese pie – like healthy mac and cheese in a crust By Catherine Metzger Redstone Review SAN MIGUEL COUNTY – This month’s inspiration comes from Ottolenghi Test Kitchen: Shelf Love. We present curried cauliflower and cheese phyllo pie. The only change to the book’s recipe is that instead of a phyllo crust, I used my tried and true, buttery 3-2-1 crust. The cauliflower is roasted with curry powder and then covered in a mildly spiced bechamel sauce, then poured into the crust that lines a springform pan. The 3-2-1 crust stands up admirably to comparable wet fillings like this. The effect of the entire pie is creamy and delicious with a zing of flavor from the lemon zest and parsley.
1 T parsley, roughly chopped, to serve 1 1/2 t lemon zest to serve For 3-2-1 crust 3/4 C white flour 1/2 C (1 stick) butter 1/4 C cold water
flour with your hands, one palm rubbing over the other. When well mixed, it will resemble large, pea-sized lumps. Then add 1/4 cup very cold water and mix lightly until the dough holds together. Place on floured board and knead several times into a ball. Place ball on small plate and cover
in the garlic, mustard, cheese, and 1/4 teaspoon of salt until the cheese has melted. • Remove 3-2-1 crust from fridge and roll out to about 1/8 inch thick. Place in springform pan and push the dough up the sides. • Spoon half the bechamel into the crust and top with the roasted cauliflower florets. Spoon over the remaining bechamel, then trim the top edge of the crust. • Bake at 350°F for 90 minutes. It will be done when the top is browned and filling
Curried Cauliflower and Cheese Pie Serves 8; Prep time 35 mins.; Cooking time 1 hour 30 mins. For the filling 1 large cauliflower, trimmed and cut into bite-sized florets 2 t mild curry powder 1 1/2 T olive oil 3 T butter 3 C whole milk 2 garlic cloves, crushed 1 1/2 T English/yellow mustard 3/4 C mature cheddar, roughly grated (mature or aged cheddar will give the sauce more tang; I used a combination of Tillamook mild cheddar and Irish aged cheddar) Salt and black pepper
Add the bechamel and roasted cauliflower in layers to your crust-lined spring form pan. Bake to perfection. • Preheat the oven to 375°F. Take out a 9-inch springform pan. • Place the cauliflower on a large baking sheet lined with parchment paper and toss to coat with the curry powder, the olive oil, 1/2 teaspoon of salt and a good grind of pepper. Roast cauliflower for about 20 minutes, until cooked through and lightly colored. Set aside and turn the oven down to 350°F. • Meanwhile, make the 3-2-1 crust: Take 1 stick of cold butter, cut it into 16 pieces and place it in a small bowl. Add 3/4 cup white flour. Rub the cold butter into the
Museum Continued from Page 6 tion as well as a place for travelers to rest after a day on a stagecoach. Stage companies commissioned Wayside Home owners to serve as Home Stations on stage routes. Passengers who wanted to rest overnight and catch another stage paid between $.50 and $1.00 for lodging. Isabella Bird would have likely stayed at stagecoach stations such as the Evans Homestead during her travels through the Front Range and up to Estes Park. She was well known for her travel writing and took on adventures that many women did not have the opportunity to experience. Isabella Bird was inducted into the Colorado Women’s Hall of Fame in 1985 for the 20 travel books she wrote during her lifetime. Bird was also the first woman to be elected a fellow of the Royal Geographical Society in 1892. Isabella Bird inspired countless people to tackle Longs Peak and to experience Rocky Mountain National Park. She helped put the national park and the Colorado front range on the map for exploration and tourism. A Lady’s Life in the Rocky Mountains is available for purchase at the Lyons Redstone Museum and a complete list of her books is available at www.cogreatwomen.org/project/isabella-bird/. The Lyons Redstone Museum will be reopening this spring. Follow the Lyons Redstone Museum on Facebook to stay up to date. The museum has limited staff available for research year round and the museum accepts donations year round. Contact the Lyons Redstone Museum at redstonehistory@gmail.com for more information.
with a wet towel or paper towel and place in refrigerator to rest for a half hour. • Next, make the bechamel. Put the butter into a medium saucepan on medium high heat and, once melted, whisk in the flour. Cook for 1 to 2 minutes until it starts to smell nutty, like popcorn. Turn the heat down to medium and slowly add the milk a little at a time, whisking continuously to prevent any lumps, until incorporated and smooth. Cook, whisking often, for about 7 minutes, until thickened slightly. • Remove the pan from the heat and stir
slightly jiggles as you remove it from the oven. Serve warm with chopped parsley and lemon zest. Catherine Ripley Metzger has been cooking professionally and privately since 1979. She was a French cuisine journeyman at the celebrated Henri d’Afrique restaurant in Old Town Alexandria, Virginia. Today she is the proprietor of the food blog www.foodfortheages.com and cooks with curiosity from the ground up in her log cabin home on the Western Slope of Colorado.
Seeking Town of Lyons Parks and Public Works Seasonal Maintenance Workers Details: • Seasonal position: Start late-April or early-May through August or September, 2022 • $16.00 - $18.00 per hour, depending on qualifications
455 Main Street, downtown Lyons 303-823-5225 • www.StVrainMarket.com
• Includes weekday, weekend, and holiday shifts with flexible hours and schedules depending on situation • Perfect for local/nearby students Responsibilities: • General maintenance of town parks and open space, streets and all grounds
Sandwiches, Soup, Fresh Bread, Homemade Sausage, Pies and more…
• Assisting maintenance staff in performing regular and recurring park and public works duties, including but not limited to: mowing and trimming, trash removal, assisting with irrigation, maintaining existing landscaped areas and associated equipment operation
Hours: Mon-Sat 8am-8pm • Sun 8am-7pm
Must be at least 16 years of age and have a valid Colorado Driver License. Applications should be submitted by Friday, April 29, 2022 at 4:00 PM via www.TownofLyons.com
Join our online community TODAY! Visit our website at www.StVrainMarket.com “Like” us at www.Facebook.com/StVrainMarket and receive Facebook-only sales, specials and discounts.
