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!
Italian Hot Peppers
Enza Macri Sauce: 5 lbs. fresh tomatoes, skinned and seeded 2 heads garlic ½ c chopped fresh basil leaves 2 T olive oil Saute: 5 lbs hot peppers 5 lbs sweet bell peppers 1 c olive oil ¼ c fennel seed salt and pepper to taste Combine all of the ingredients for the sauce and simmer until all of the tomato water has cooked away and a thick sauce has been achieved. Prepare ½ pint jars and lids. Bring to the olive oil to a medium high heat in a large saute pan. Add the fennel seeds, then the peppers and cook stirring often to al...
read morePeach Conserve
This recipe from Mom’s 1938 Better Homes & Gardens Cookbook was a staple often served as a dinner side to accompany game or roast poultry. It’s also good on toast. 3 oranges, juice, and rind 6 lbs peaches 5 lbs sugar 1 c raisins 1 c chopped walnuts Cut the oranges without peeling them in thin slices. Peel peaches and cut in small pieces. Cook the peaches, oranges, sugar, and raisins together until thick, stirring often. Just before removing from the fire, add the nutmeats. Pour into sterilized jars and...
read moreCrabapple Jelly
5 lb. crabapples to make 7 c. juice 9 c. sugar (or less if we believe Sloane’s advice) 1 pkg. pectin Wash the fruit. Remove stems and blossom ends. Cut into pieces, but do not peel or core. Place in a large kettle and add 5 cups of water. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Crush the cooked apples, then cover and simmer for 5 more minutes. Pour the mixture through several layers of cheesecloth or into a muslin jelly bag. Hang the enclosed cloth or the bag and allow to drip into a clean bowl until finished....
read moreApple or Crabapple Butter
5 c. apple or crabapple pulp 4c. sugar 1 t. cinnamon ½ t. allspice Prepare the fruit as you would for jelly. Instead of juicing, run the apples through a ricer or China cap to make a pulp. Add the sugar and the spices and simmer until the consistency of a thick sauce, stirring frequently to prevent scorching. Prepare jars and lids. Jar and seal immediately while still hot.
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 