Sunday, May 30, 2010
I saw this yurt today in cottonwood canyon
Yurt, DeWeese Homestead, Cottonwood Canyon, Gallatin Gateway MT.
Tina DeWeese, an artist like her Mom and Dad, became fascinated with the traditional housing of Outer Mongolia (Northern China). Tina constructed and lived in this wood burner heated yurt back in 1975. It is now used to house young, deserving, struggling new artists who attend Montana State University Bozeman.
Cottonwood Canyon, Gallatin Gateway, MT.
Saturday, May 29, 2010
Thursday, May 27, 2010
Saturday, May 22, 2010
Thursday, May 13, 2010
You will need:
3 (14 ounce) cans of hunt’s fire roasted tomatoes
6 garlic cloves (chopped)
1 yellow onion (diced)
2 cups stock
1/2 cup half and half
1 tablespoon red pepper flakes
2 ounces olive oil
20 fresh basil leaves (rolled and cut into a chiffonade)
In a heavy pot on medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and heat with the onion for about four minutes. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minutes, stirring every few minutes.
With the lid off the pan, add the chicken broth and half & half and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. You want the soup to be somewhat thick. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the remaining chopped garlic clove and fresh basil (reserve some for a garnish) and season to taste with salt and pepper. Lower your heat to medium and cook for 5 minutes more.
Now it’s time to get out your blender. With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. Or just use your immersion blender like I do! Blend mixture until all the big chunks are gone, but do not blend until it is very smooth like a bisque.
Serve with a small sprinkle of the reserved basil as a garnish.
3 (14 ounce) cans of hunt’s fire roasted tomatoes
6 garlic cloves (chopped)
1 yellow onion (diced)
2 cups stock
1/2 cup half and half
1 tablespoon red pepper flakes
2 ounces olive oil
20 fresh basil leaves (rolled and cut into a chiffonade)
In a heavy pot on medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and heat with the onion for about four minutes. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minutes, stirring every few minutes.
With the lid off the pan, add the chicken broth and half & half and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. You want the soup to be somewhat thick. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the remaining chopped garlic clove and fresh basil (reserve some for a garnish) and season to taste with salt and pepper. Lower your heat to medium and cook for 5 minutes more.
Now it’s time to get out your blender. With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. Or just use your immersion blender like I do! Blend mixture until all the big chunks are gone, but do not blend until it is very smooth like a bisque.
Serve with a small sprinkle of the reserved basil as a garnish.
Saturday, May 8, 2010
Friday, May 7, 2010
Thursday, May 6, 2010
Sunday, May 2, 2010
Miso Vegetables & Tofu
Miso Vegetables & Tofu
A couple notes: This recipe makes more dressing than you'll need. But the leftover will keep refrigerated for a week or two. As far as vegetables go, I used a combination of thin asparagus and broccoli florets here (in season), but Harumi uses green beans, cauliflower, and broccoli. Have fun experimenting with different in-season ingredients wherever you are.
6 oz awase miso (or blend or equal parts white & red miso)
1/4 cup sake
1/2 cup mirin
3 tablespoons sifted natural cane sugar
red pepper flakes or shichimi tōgarashi, a big pinch or two
4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)
12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces
Start the dressing first. Combine miso, sake, mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.
In the meantime, bring a pot of water to a boil. Salt the water and blanch the vegetables very briefly, just long enough to take the raw edge off, no more than a minute. I knew the broccoli might take 20-30 seconds longer to cook than the thin asparagus, so I added it to the pot first. Use your best judgment based on whatever vegetables you are using. Drain and immediately run under cold water to stop the cooking. Drain well, you want to try to get as much water off the vegetables as possible.
In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing. Add the tofu and toss again. Taste and add more dressing if you like, just keep in mind, this particular dressing is quite strong and rich. Serve family-style or individually topped with a bit more shichimi tōgarashi or a sprinkling of red pepper flakes.
Serves 4 - 6, plus leftover dressing.
Inspired by a recipe in Harumi Kurihara's Everyday Harumi. Published by Conran, 2009.
A couple notes: This recipe makes more dressing than you'll need. But the leftover will keep refrigerated for a week or two. As far as vegetables go, I used a combination of thin asparagus and broccoli florets here (in season), but Harumi uses green beans, cauliflower, and broccoli. Have fun experimenting with different in-season ingredients wherever you are.
6 oz awase miso (or blend or equal parts white & red miso)
1/4 cup sake
1/2 cup mirin
3 tablespoons sifted natural cane sugar
red pepper flakes or shichimi tōgarashi, a big pinch or two
4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)
12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces
Start the dressing first. Combine miso, sake, mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.
In the meantime, bring a pot of water to a boil. Salt the water and blanch the vegetables very briefly, just long enough to take the raw edge off, no more than a minute. I knew the broccoli might take 20-30 seconds longer to cook than the thin asparagus, so I added it to the pot first. Use your best judgment based on whatever vegetables you are using. Drain and immediately run under cold water to stop the cooking. Drain well, you want to try to get as much water off the vegetables as possible.
In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing. Add the tofu and toss again. Taste and add more dressing if you like, just keep in mind, this particular dressing is quite strong and rich. Serve family-style or individually topped with a bit more shichimi tōgarashi or a sprinkling of red pepper flakes.
Serves 4 - 6, plus leftover dressing.
Inspired by a recipe in Harumi Kurihara's Everyday Harumi. Published by Conran, 2009.
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