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!
Horseradish
Fresh horseradish root is usually available only in spring. Dig your own or buy it in the produce section. Scrub it well. If the skin is tough, peel it with a vegetable peeler. Cut in chunks and grind in a food processor or blender with a bit of mild vinegar like cider or rice. Place in sterilized jars and cover with vinegar. Refrigerate or freeze to retain potency. Excellent for sauces or spreads. It surely cleans the sinuses.
read moreDill Pickles
My brother Lee’s army buddy, Dick Down from Myrtle Point, Oregon shared his mother’s recipe. Green beans may be processed in the same way. They are good any time, but especially good in Bloody Marys. In each jar: 1 clove garlic ½ t alum sprig fresh dill 1 cayenne pepper, optional medium size pickling cucumbers Brine: 1 c apple cider vinegar 4 c water ¼ c salt Wash and sterilize wide mouth quart canning jars. Boil the two part lids. Place the garlic, alum, dill, cucumbers and optional peppers in each jar. Put all of the...
read moreCrisp Pickle Slices
Mom’s (Peg Donaldson) bread & butter pickles 4 quarts sliced pickling cucumbers, medium sized 6 onions, sliced 2 bell peppers, sliced (I prefer red) 3 cloves garlic 1/3 c salt 5 c sugar 1 ½ t turmeric 1 ½ t celery seed 2 T mustard seed| 3 c cider vinegar Wash and slice the cucumbers, onions, peppers and garlic cloves. I use a food processor with a slicing blade, reducing the labor considerably. Place them in a large kettle, layer with the salt and cracked ice. Let stand 3 hours, then drain. Combine the remaining ingredients in a...
read morePickled Beets
From Marion and Joella Taylor 6 ½ lbs beets 3 c cider vinegar 4 ½ c sugar Wash the beets and cook, covered with water until tender. Slip the skins, cut into desired shapes or slice. Add warm beets to brine mixture. Heat just to simmering. The syrup should have an oily appearance and just cover the beets. Pack the beets in hot sterile jars, then pour hot liquid over them just to cover. Seal immediately. Best if aged 6+ weeks. Chill before serving. I have found many differing recipes for pickled beets that had onions or garlic added to...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 