Classy cookbook comes to Vail Valley
VAIL VALLEY, Colorado -The meatloaf recipe that calls for a dose of Dr. Pepper didn’t make the final cut for “Colorado Classique,” the newest cookbook from the Junior League of Denver that goes on sale in the Vail Valley this week “You’ll find that people put Dr. Pepper into marinades and lots of things. I think it’s a Southern thing,” said part-time East Vail resident Cathy Hollis. Hollis chaired the meat section of the cookbook, which is being released this week.This is the fifth cookbook from the Junior League, whose other titles – “Colorado Cache,” “Colorado Collage,” “Crme de Colorado” and “Colorado Colore” – have sold more than 2 million copies and garnered 10 cookbook awards. “In the past we’ve done so well with the other Junior League cookbooks we’ve really ordered a ton,” said Nicole Magistro, the co-owner of The Bookworm of Edwards, which will sell the cookbook for $29.95 beginning Thursday. “The last one was Colorado Collage and that first month people came in by the droves looking for it.”The Bookworm is hosting a regional cookbook event called “What’s Cooking, Colorado” on July 9. “Colorado Classique” is one of seven cookbooks that will be featured at the event.
Each of the recipes included in the cookbook were triple tested, at high altitude, by more than 250 volunteers, which is part of why the previous cookbooks were so successful, Magistro said.”They are stringent about their requirements and the testing they go through,” she said. “There are no adjustments that need to be made for altitude.”Two recipes from local restaurants made the book’s restaurant section. The French Press shared its recipe for Rocky Mountain ceviche and Spago contributed a recipe for Mongolian lamb marinade with mint-cilantro vinaigrette.The cookbook, which has 200 recipes, also includes culinary tips by Johnson & Wales, beer flavor profiles by Boulder Beer Company, wine pairings by The Vineyard and special features on Colorado agricultural producers. The recipes were submitted by Junior League members, restaurants, and from community members, Hollis said.Some of her favorite recipes include the Vietnamese chimichurri sauce – “it’s great on steak, fish, chicken and even corn on the cob,” she said.”I also love the confetti salad with mint,” Hollis said. “It’s a great summer salad to go with anything grilled.”The recipe for halibut with pesto mint sauce and carrots is another stand out. “You serve the halibut on a bed of carrots braised with coriander and cumin and put the mint pesto on top,” Holils said. “It’s a great summer entertaining recipe and you can make the pesto and carrots ahead of time and then just grill the halibut.” In the meat section alone 125 recipes were submitted. Hollis and a committee of 9 other women spent months last summer testing the recipes and narrowing it down to 20. “We had a great time testing and then we’d take the rest home and have dinner for that night,” she said. “Some of the recipes are tested many more times than three. We might cook them for our family or for a party, and then get feedback from people.”High Life Editor Caramie Schnell can be reached at 970-748-2984 or email@example.com.
Prep: 45 minutes | Grill: less than 30 minutes Pesto1 cup packed fresh mint leaves 1/2 cup shelled pistachios, toasted 1/4 cup olive oil 1 clove garlic, peeled salt to taste Carrots1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 tablespoon olive oil 12 ounces carrots, slivered or thinly sliced into rounds 1/8 teaspoon dried red pepper flakes 1 cup low-salt chicken broth 2 tablespoons fresh lemon juice salt and pepper to taste Halibut4 (6 ounce) halibut fillets 1 tablespoon olive oil Combine mint leaves, pistachios, olive oil, and garlic in a food processor and coarsely pure. Season with salt and set aside. For carrots, stir coriander, cumin, and fennel seeds in a small dry skillet over medium heat for about 1 to 2 minutes. Coarsely grind seeds with a mortar and pestle. Heat olive oil in a large skillet over medium-high heat. Add carrots, pepper flakes, and ground seeds and saut for 5 minutes or until carrots begin to brown. Add broth and lemon juice and bring to a boil. Reduce heat to low, cover, and simmer 6 minutes or until carrots are tender. Season to taste with salt and pepper. To cook halibut, preheat grill over high heat. Rub halibut with olive oil and season with salt and pepper. Grill for 5 to 6 minutes per side, depending on thickness of fillets. Divide warmed carrots among 4 plates. Top with halibut and spoon pesto over fish. Serves: 4 portions
Prep: less than 30 minutes | Bake: 8-10 minutes on grill 1 cup orange juice 1 cup fresh lime juice 3/4 cup ketchup 1/3 cup vodka 1/4 teaspoon Tabasco sauce 1/4 cup olive oil 1 1/2 pounds peeled and deveined jumbo shrimp 1 small red onion, thinly sliced (about 1 3/4 cups) 1 jalapeo, seeded and diced (for extra heat, do not seed) 1 cup finely chopped fresh cilantro 1 avocado, diced Combine juices, ketchup, vodka, and Tabasco sauce in a large bowl. Whisk in oil. Saut or grill shrimp; grilling is preferable for better flavor. Add shrimp, onion, jalapeos, and cilantro to ketchup mixture and mix well. Cover and refrigerate at least 3 hours or up to 6 hours. To serve, drain excess juice. Serve over diced avocado in a dish or martini glass. Do not marinate over 6 hours or the acids in citrus will start to break apart shrimp, making it mushy. Serves: 6 portions
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