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!
Linguini with Clam Sauce
Serves 4 1 lb dried linguini 3 T olive oil 2 cloves garlic, minced 1 large yellow onion, diced 3 T minced flat leaf parsley or dried 1 t basil ½ t oregano 4 6.5 oz cans chopped clams 1 8 oz bottle clam broth salt and pepper fresh grated parmesan To cook the pasta, place a large kettle 2/3 filled with water plus a sprinkling of salt and a bit of olive oil over high heat, covered. When the water boils, add the linguini. Cook until al dente, about 12 minutes. Start the sauce while the water is heating. Heat a large deep skillet over...
read moreBaked Apples & Sausages with Baked Potatoes
This dinner was a family favorite when I was growing up, but not for me. The sausage choices from today’s charcuteries make this dish much healthier and more interesting on a cold winter night. It’s almost effortless to create dinner! 6 to 8 apples, Fujis, Braeburns and Jonagolds work great 4 to 6 organic chicken sausages ½ c maple syrup Russet or Yukon Gold potatoes, one per person Butter, sour cream, salt and pepper or your favorite garnishes for the potatoes Preheat the oven to 400°. Slice and peel the apples and place them...
read moreMiso Soup
Serves 6 as a first course or 4 as a luncheon entree 2 T cooking oil 6 mushrooms, dried or fresh 1 carrot 1 c chard or kale leaves 1 small yellow onion 6 c water 1/3 c miso paste Vegetable choices are all optional. If using dried shittakes, soak them in 6 c of water for at least an hour. Remove from the water, slice the caps and return to the water until very soft. Thinly slice fresh mushrooms and carrot, dice the onion, chiffonade the greens to bite sized pieces. Heat a soup pot to medium heat. Add the oil and then the fresh...
read moreScones
About 20 small scones 3 c unbleached flour 1 T baking powder 2/3 c brown sugar ½ t salt ¼ t nutmeg ½ t cinnamon ½ c dried cranberries, currants or raisins ½ c cold butter 2 eggs 2/3 c buttermilk cinnamon sugar for topping Preheat the oven to 400°. Mix the dry ingredients in a bowl. Cut in the butter. In a separate bowl beat the eggs, then add the buttermilk and stir. Add the dry ingredients to the wet. Toss with two forks as you would a salad to incorporate, but not over work. Drop onto a baking sheet covered with parchment paper....
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 