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!
Hearty Barley Soup
Serves 6 to 8 2 carrots 2 celery stalks 1 large yellow onion 8 – 10 mushrooms, fresh or dried 5 garlic cloves 3 T olive or cooking oil 2 bay leaves 1 t thyme leaves 1 t oregano leaves 1 qt. broth, beef, chicken or vegetable 1 qt. water ¾ to 1 c barley optional ham bone, beef bone or bacon crumbles salt and pepper to taste Heat a soup pot to moderate heat. Add the oil. Chop the vegetables to small dice and add to the heated pot. Stir occasionally. Add the herbs. When the vegetables are cooked, add the liquids and the barley. Bring...
read moreRisotto with Porcini & Sun Dried Tomatoes
Serves 6 to 8 6 – 8 c chicken broth ½ c sun dried tomatoes ½ c dried porcini 8 T butter ½ c finely chopped onion 2 c uncooked arborio rice ¾ c dry white wine freshly ground pepper salt to taste 2 T flat leaf parsley, minced ¾ c freshly ground parmesan Warm the broth in a saucepan. Ladle some of the broth into a measuring cup filled with the dried mushrooms and tomatoes. Allow them time to soften. In a large, thick bottomed skillet or stock pot melt half the butter over medium heat. Add the onion and stir until translucent, but...
read moreSoft Center Chocolate Cake with Espresso Creme Anglaise
Pastry Chef: Jaclyn Bernard Snake River Lodge and Spa December, 2007 Bernard shares the most popular dessert at the GameFish restaurant. Chocolate Ganache Make this at least one hour before making the cake Sugar, granulated 1 oz. Heavy Cream 2 cups Butter 1 oz. Semi-sweet Chocolate 1 pound Combine sugar, cream and butter and heat to a boil. Remove from heat and pour over chocolate. Let sit for a few...
read moreGingerbread Scones
Javier Franco, Pastry Chef Four Seasons Resort, Jackson Hole December, 2007 Yield: 2 dozen scones 4 ½c all purpose flour 2 c rolled oats ¾ c brown sugar 3 ½t ground cinnamon 2 t ground cloves ¾ t salt 2 ½t baking powder ½ t baking soda 2 ½ sticks unsalted butter 3/4 c dried cranberries 1 ¼ c buttermilk 1 egg ¼ c molasses 2 t vanilla extract Preheat the oven to 375°F. In a...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 