Chef Notes
Jackson Hole Recipes, Restaurant Reviews and Cooking Tips
In August of 2004, I was invited to write the Chef Notes column for our local weekly newspaper Jackson Hole News & Guide. During the busy summer and winter seasons, the entertainment section Stepping Out publishes the bi-weekly column featuring a special event or a new restaurant, chef or menu. It is torture to be compelled to dine at our wonderful local eating establishments. It’s a true sacrifice on my part, but only for my waistline. Enjoy!
Applesauce
A specific recipe for applesauce is baffling to me, as it seems that how much sugar one adds or if you like it plain or with a bit of cinnamon or nutmeg is to each individual’s taste. There are two different styles. Washing the jars and the apples apply to both methods. If you like your applesauce smooth, then leave don’t core or peel the apples. Cut the apples into quarters and put them in a kettle with water to cover the bottom about an inch. After the apples are cooked and soft, put them through a food mill or ricer....
read moreComfrey Salve
Comfrey is a beautiful plant with large furry leaves and beautiful lavender flowers. It can be dried as a tea or made into a soothing salve with only a small investment of time. Although, it is a couple processes that need a few weeks. Gather clean, healthy leaves after the plant has finished blooming. Pack them in a wide mouth 2 quart jar. Fill the jar with olive oil and cover. Keep out of direct sunlight and occasionally tip the jar upside down and then upright again. After a few weeks the oil will become very dark green. Strain the...
read morePutting Up Peaches
Teton Home & Living | Autumn 2007 The torments of my childhood summers now deliver quiet pleasure to all of my seasons. As children, my brothers and I dreaded the inevitable annual regimens. They were announced by my parents, “Don’t make any plans for this weekend. We’re freezing corn.” Or beans or peas or asparagus. There was variety in the ultimata: making applesauce, tomato juice, tomato sauce, or canned tomatoes called “stewies”. Much of the picking of berries and vegetables was designated to the males. As many other...
read moreMexican Pork Marinade
Chef: Ken Wolfe January, 2007 This recipe is good for ribs or shoulder. Makes 1 ½ gallon (enough for 1 leg) 6 c water 1 ½ c sugar ¼ c kosher salt 1 T thyme ½ T ground cumin 3 bay leaves 1 t black pepper 1 t Mexican oregano, toasted 3 T chile pepper flakes, toasted 4 whole allspice 4 whole cloves 1 cinnamon stick Heat the water and combine all of the ingredients until the sugar and the salt are dissolved. Marinate...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 