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Mary’s Recipe: Baked Pumpkin Ginger Soup

By Eat & Drink
It’s pumpkin season, and this soup is perfect for the change in temperature.

pumpkinsoup

1 4-pound pumpkin
1 large onion, thinly sliced
2 tablespoons fresh ginger, peeled and minced
2 whole cloves garlic, peeled
2 tablespoons butter
1 teaspoon dry mustard
1 teaspoon ground ginger
6 cups chicken stock
1 bay leaf
Salt and pepper to taste
2 tablespoons crème fraîche
cilantro for garnish

Heat oven to 375 degrees. Slice pumpkin into quarters. Scoop out seeds and place cut-side up in roasting pan. Scatter sliced onions, fresh ginger and garlic cloves around pumpkin. Drop 1⁄2 tablespoon of butter into each pumpkin quarter. Sprinkle all with dry mustard and ground ginger. Pour about 1 cup of stock into pan. Cover pan tightly with foil and bake for about 45 minutes, until pumpkin is soft.

Remove pan from oven and allow to cool slightly. Pour stock-moistened vegetables (with stock) into stockpot on top of stove. Scoop pumpkin from shell into pot and add remaining 5 cups of stock and bay leaf. Bring to simmer over medium heat. Use a stick blender to blend all ingredients into smooth soup. (You can also use a blender or food processor.) Cook for 5 minutes. To serve, ladle into bowls and garnish with about 1 teaspoon of crème fraîche and chopped cilantro. Serves 6.

-Mary Brown Malouf

Mary’s Recipe: What to do with Greek Yogurt

By Eat & Drink
Americans are accustomed to pairing yogurt with sweet flavors like fresh fruit and honey, but Greek yogurt, with its more intense tang and lower sugar, also goes beautifully with savory foods, making it a favorite of chefs and foodies alike. During its opening, Salt Lake restaurant Pago had an instant hit with its beet and yogurt salad topped with a nut crunch. Why not mix up a few hits of your own?

Here are four easy-to-make recipes to get you started:

CHOCOLATE YOGURT

chocolate-yogurt

1 cup plain Greek yogurt
1 envelope instant hot cocoa mix
1/4 tsp. almond extract

Mix ingredients together thoroughly, spoon into dessert dishes and chill. Serve topped with raspberries, flaked coconut, sliced bananas, crumbled nut brittle, whipped cream or other favorite toppings.

HONEY YOGURT

honey-yogurt

1 cup Greek yogurt
4 Tbsp. Slide Ridge honey
3 Tbsp. toasted pine nuts
3 Tbsp. pomegranate seeds

Top yogurt with honey, then sprinkle with seeds and nuts.

ONION DIP

onion-yogurt

Use this as a crouton or vegetable-chip dip or as a spread on roast beef sandwiches.

1 Tbsp. extra virgin olive oil
4 cups chopped onions
3/4 tsp. salt
1 14-ounce can reduced-sodium beef broth or 1 3/4 cups mushroom broth
1 Tbsp. balsamic vinegar
1 1/3 cup nonfat plain Greek yogurt

Sauté chopped onions in olive oil till soft, then add broth and cook until broth evaporates and onions caramelize. Cool, then stir onions, salt and vinegar into yogurt.

VEGETABLE RAITA

   vegetable-raita

Use this as a dip, or pack it with vegetables and serve it as a slaw-like salad.

2 cups plain Greek yogurt
1 tsp. ground cumin, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
Salt and ground black pepper
1 large cucumber, peeled, seeded, and diced
1 cup chopped fresh mint
1/2 red onion, peeled and diced
1 tomato, cored, seeded, and diced
1 rib celery, chopped
1/2 bell pepper, chopped

Mix together. Season with cilantro or chopped fresh jalapeño if desired.

-Mary Brown Malouf

Take a Hike: Parley’s “Dog” Creek to Suicide Rock

By Adventures, Outdoors

Distance: About 3 miles for both the Creek trail and the Suicide Rock trail into The Reservoir.

Time: If you’re just taking your dog to splash with canine counterparts and heading back, about an hour, add an extra half hour to  if you’re planning to visit the highly-vandalized, but locally renowned Suicide Rock and The Reservoir, which are just past I-215.

Trail: Instead of an incredible workout, this one’s more of a light-afternoon hike to enjoy with your dog or to meet some dogs and then catch frat pledges painting “Sigma Chi Rules!” on Parley’s most famous rock.

It’s not for the uppity, and it’s a bit noisy due to the nearby freeway. And The Reservoir, unfortunately, is a bit trashed. But its clean on the west side of the freeway, and most dog owners clean up after their pets.

Its proximity to the city also makes it a good lunch-break hike, and you’ve got to see Suicide Rock.

As you walk from the trailhead into the canyon, you’ll notice a splits in the trail. Stay left, and it will lead to a shared bike/hike trail, which has historical markers along the way, including Joseph Pudler’s wine cellar, which dates back to 1870. Stay right, and you’ll walk by the creek and over a cool wooden bridge. There are other options, but if you keep heading east, they’ll all reach still water for dog play.

Once you reach the area where dogs congregate to splash, look left for the shared bike/hike trail, which will lead to a bridge crossing I-215. Go over the bridge, make a right and go down the hill, which will lead to the dirt trail leading to Suicide Rock.

Who you’ll see: Bikes, families and dogs. Maybe some taggers at the right time of day.

The Story: Legend goes Suicide Rock was a watchtower for local Indians. After a young maiden’s brave died, she jumped from the top of the rock to join him in the afterlife. Now, it’s a billboard for youth with spray cans. Wildflowers sprout among the tags—which are not exclusive to the rock. And unfortunately, you’ll also see a lot of beer cans and plastic bags near the rock. Don’t add to the waste.

How to get there: Park at or across the street from Tanner Park, 2760 S. 2700 East. Walk up the hill for a minute, turn left and you’ll be at the trailhead.

Mary’s Recipe: Summer Salsas

By Eat & Drink
Aug 28th 2014

salsa-ingredients

Mexican salsas are infinite, but they all fall into two main categories: cooked and uncooked. 
And nothing is simpler than an uncooked salsa. 
The most familiar is pico de gallo—onions, tomatoes, jalapeños, all chopped about the same size—
but that’s just the beginning.

Take any of the ingredient combinations below and place all 
items in a food processor. Pulse until blended but not absolutely smooth. Best if you let it stand an hour or so before serving. (chiringa.com)

Pico de Gallo
1 
1/2 cups tomatoes, diced, seeded
1/
4 cup red onion, diced
1 
jalapeño, diced, stemmed, seeded
1 
Tbsp. garlic, minced
Juice of 2 limes
2 
Tbsp. fresh cilantro
Salt and pepper

Diana Kennedy’s Hot Salsa Mexicana
1 
poblano chile, stemmed, seeded, finely  diced
1 
red jalapeño chile, stemmed, seeded, finely  diced
2 
yellow chiles, stemmed, seeded, finely  diced
1 
or 2 serrano chiles, stemmed, seeded, finely diced
3 
Tbsp. white onion, finely chopped
1 
ripe medium tomato, finely diced
3 
Tbsp. fresh lime juice
1/
2 tsp. crumbled dried oregano
Salt

Mango Salsa
1 
ripe large mango, peeled, pitted, diced
1/
2 medium red onion, finely chopped
1 
jalapeño chile, stemmed seeded, finely diced
1 
small cucumber, peeled, diced
3 
Tbsp. fresh cilantro leaves, chopped
3 
Tbsp. fresh lime juice
S
alt and pepper

Fresh Green Salsa
1/
2 pound tomatillos, husked, rinsed, quartered
1/
2 bunch fresh cilantro, rinsed, stemmed
Juice of 2 limes
4 cloves of garlic
1/
2 small white onion, chopped
1 
jalapeño pepper, stemmed, seeded, chopped
1 avocado, sliced
1/2 tsp. cumin
1 tsp. salt
1/
2 tsp. black pepper

-Mary Brown Malouf

Getaway: Ketchum, Idaho

By Adventures, Travel
Flanking the Big Wood River and shadowed by Bald Mountain, Ketchum and the adjacent Sun Valley Resort are small enough to explore by foot or bike but are crammed with a summer’s worth of activities. Holding a wedding or family reunion here allows planning something for everyone to enjoy.

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Photo by Kirk Marshall 

Called “the communities living room”, Ketchum’s Town Square is ground zero for residents and visitors alike. Free concerts, movies and yoga classes, a handy ice cream vendor, and adjacent visitor’s center make this spot a must do in Ketchum. You might bump into friends or make some new ones.

Find some second-hand treasure at the Gold Mine Thrift Store, a repository of ski gear, and other assorted clothing and house-wares. Or check out brand spanking new gear at the Elephant’s Perch and get outfitted for any outdoor adventure. Window-shopping throughout downtown is a great way to unwind after a morning of exertion.

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Photo by Pippa Keene

Sun Valley’s Ice Skating Rink, a year-round facility where Olympian’s train, is a cool way to pass some time. Strap on some skates and try not to literally bump into the stars. The summer ice shows are enthralling and can be watched from the dining patio at Sun Valley Lodge or a rink-side stadium.

Use Ketchum as a base for exploring the untamed places nearby. Half an hour drive brings you to the top of Galena Summit. A sweeping view of the Sawtooth Mountains and the eponymous scenic byway greet you. Amazing single tracks like Fourth of July and Ant’s Basin beg for a spin and inviting lakes like Redfish, Yellow Belly and Alturas inveigle you to take a dip and a paddle.

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Photo by Pippa Keene

The clear air, mountain town charm, and plethora of activities and adventures make Ketchum and Sun Valley a great summer getaway. Five hours north of Salt Lake City.

Taking the Cake: Utah Women Take TLC’s “Next Great Baker” by Storm

By City Watch, Eat & Drink

Rox and Kai are not your typical Cake Boss: Next Great Baker contestants.

Originally from the Hawaiian islands, they’re family—a dynamic aunt/niece duo. They’re also entrepreneurs who own their own businesses, warm and engaging, funny and beautiful.

Oh, and another thing—both are self-taught bakers.

Kaiulani was 29 when she discovered her hidden, cake-whispering ways. As a broke single mom trying to find a birthday cake for her 2-year-old daughter, after viewing a couple Youtube tutorials, she decided to try her hand at baking a cake of her own. The result? A beautiful, professional-level fondant-and-buttercream masterpiece that quickly caught the attention of forums and editors around the web.

“I came to the birthday party, and there was just this huge cake. I said, ‘When did you do this?!’ It was her first cake!” gushed Roxanne, who once baked but had since moved on to the world of beauty, starting the Midvale-based salonLava. (At the salon, clients can not only find stylists and aestheticians, but visit to a Peruvian shaman to get rid of negative energy.)

Before being invited to audition for NGB’s third season, Kai started a baking business that specialized in organic, sugar- and gluten-free cheesecakes and cookies (you might remember the delicious goodies from your Sundance Film Festival swag bag), naming the line of treats Kailava. Rox explained the meaning behind the name: “Kai, which is part of her name, in Hawaiian means water. And lava represents that fire and inner passion. It’s about living your passion and your dreams.” As for the healthy status of her treats? “On the show, Buddy did not like that,” laughed Kai. “He likes sugar!”

Not quite making the third season of the show, Kaiulani was invited again to audition for the fourth season, this time landing a spot among the contestants. As the producers of TLC’s Next Great Baker decided to switch up the format, this time pitting teams of two against each other, Kai enlisted the help of her aunt, Rox.

Though they didn’t want to spill too many secrets about the season, both concluded that reality television was a far more bizarre but rewarding experience than either had suspected. Rox recalled, “It was always, ‘What are they going to do next?’ It was always a surprise . . . surprising and stressful.”

Fast-forward three months to the premiere party for the fourth season premiere of Next Great Baker: both Rox and Kai are nervous but excited, neither knowing how their experiences on the show will be manifested on television or how what they’ve said and done will be cut.

The pair’s tight-knit group of friends and family were invited, as were other notable figures in the entertainment industry, such as Kishmere Carter, the designer of Kai and Rox’s uniforms, as well as costume designer for local film and TV faves Unicorn City and Studio C. Also in attendance was Joe Haze, the Los Angeles-based, spiky-haired, reggae-loving music producer for Sublime, Marilyn Mansen and Nine Inch Nails. Another celebrity guest was the handsome Smallywood star Darien Willardson, whom you’d probably recognize from flicks like Storm Rider, Magic Christmas, and the upcomingThe Last Straw. And, of course, Jesus the shaman was there to grace the party with good vibes.

The party may have been studded with local and national celebrities, but the star that really took the cake was (unsurprisingly) the cake. Over three feet tall, pyramid-shaped and boasting the jet-black head of a jaguar, the giant, statuesque sweet showcased the truly remarkable talents of Kai and Rox.

Regardless of the outcome of season four of Next Great Baker, with a supportive circle of family and friends, increased publicity for their growing businesses, and shared memories of the over-the-top baking competition, the Hawaiian beauties have emerged victorious.

Mary’s Recipe: Pick Up Sticks

By Eat & Drink
Artichoke hearts, thyme and goat cheese? You bet. Melon, mint and prosciutto or shrimp teamed with basil and tomatoes? Absolutely.

There’s a reason creatively curated bites on skewers make for must-try appetizers. They’re simple to make, easy to eat and a breeze to serve. Savor the mix of flavors, colors and textures of our tasty combinations or concoct some of your own. Simply thread the bites on slender bamboo skewers, artfully arrange the sticks on a tray or easy-to-pass platter, and let the party begin.

pickupsticks1

From left to right: Strawberry, chocolate truffle, mint leaf; Red bell pepper, feta cheese, pickled onion, blue cheese; Creminelli salame slice, red bell pepper, green olive; Strawberry, mint leaf, melon, tangerine section; Cucumber slice, grape tomato, basil leaf, black olive; Green olive, portobello mushroom, marinated artichoke heart; Boiled shrimp, grape tomato, basil leaf; Grape, blue cheese.

pickupsticks2

From left to right: Grape, blue cheese, dried fig; Watermelon chunk, boiled shrimp; Basil leaf, black olive, Creminelli salame; Grape tomato, basil leaf, bocconcini; Apple chunks, ham cube; Prosciutto, cantaloupe; Bocconcini, black olive, basil leaf, bacon; Clementine sections, chocolate truffle.

-Mary Brown Malouf

Sitting Down with Trevor Hall

By City Watch
Trevor Hall, who recently came to Salt Lake City on the Soulshine tour, sat down with us, eager to discuss his Eastern spiritual philosophy, the writing process for his music and his new, deeply personal album, Chapter of the Forest.

When did you first become interested in music?

My dad was a drummer; music was kind of always around. He had a big old record collection, and I just remember being a kid and pulling out a record. If it had a cool cover on it, I’d put it on the machine and listen to it. We had a piano in our living room. It was just kind of always there.

“From fifth grade on, I couldn’t decide what instrument I would play. I would go and get a horn, then I didn’t want to play the horn anymore. My mom would take me back to the music store and I’d get a bass, and then I didn’t want to play that anymore. I think my excitement and fascination with music is that I just wanted to feel it. There was no point where I was like, ‘This is what I’m going to do with my life!’ It was part of my blood.”

Your music is deeply spiritual, and specifically directed towards Eastern spirituality. How would you explain the relationship between your music and your spiritual beliefs?

“The music is the spiritual, really. For me, there’s Trevor and there’s God, and in between there’s song. The in-between is my way of talking and also my way of listening. Music was my way of opening that door between me and the Great Spirit, and listening to what He or She had to say to me. Song has always provided guidance. If I was ever upset or sad, I would write a sad song. At first it would start out sad, but then it would turn the curve and become this positive song. I’ve always thought that that’s the Eternal Teacher kind of speaking to me and guiding me out of this thing.”

It’s the only time when time just stops. I’m not really thinking about anything. It just is. It’s a powerful thing, you know. I was thinking about this the other day. If you have a [musical] note, is that note and American or Spanish note? It’s neither. Is that note a Christian note or a Muslim note? It’s neither. Is that a female note or is that note a male note? Neither one. Sound is extremely mystical. And I don’t even know what it does, but it does something for me to feel a certain way so I feel just a little bit closer to that Eternal One. That’s why I play music. It’s the connectivity.

Growing up in South Carolina, how did you first discover Eastern spirituality?

Well, in South Carolina it didn’t really happen yet. I remember growing up, when I was a young kid I really liked karate movies. Not so much because of the karate, but because they showed this cool place in the jungle, and there were these monks, and there were these guys practicing this ancient art. As a kid, I was so into that. I kind of see that as, like, that’s karma for my love for India. It didn’t really happen in South Carolina. The food wasn’t there. I was really hungry, but that type of food wasn’t there.

“It happened when I went to boarding school in California for music. I had a teacher there who taught comparative religion. He influenced me there, and also a friend of mine [had a] father who was with this saint in India. I spent the night in his dorm room one night and he had a picture of this saint on the wall. Immediately, it was like a slug to the chest. It was like, ‘I know that person.'”

So later, you pursued that desire by actually going to India?

Yeah, the first time in 2007. And then I just kept on going every year.”

I read somewhere that when you’re not on tour you live as a monk. Is that true?

“Well, I don’t anymore. I got married. And I don’t know about a monk. I mean, I am who I am. I’m a musician, a music man. But yeah, when I wasn’t on the road, I was living in an ashram. I was following the best I could the ashram way of life for around seven years, but I haven’t taken all these crazy vows and shaved my head.”

Earlier, you were talking about deity, and you said, “He or She,” like the Great Spirit. What religion would you categorize yourself as?

“People say stuff like, ‘Oh, you’re a Hindu.’ I don’t even know what the word ‘Hindu’ means. Everything is everything for me. You come to a lake, right? And the Christian goes to the lake and he gets the water in his hands and he calls it water. And the Hindu goes down to the lake and gets the water in his hands and calls it jal. Same water. I’m just living and loving God. If it’s pure and it’s good, I love it. I don’t like to fit into any box, I’m not in any group. When you start a group, it’s ‘us vs. them.’ I’m not against anybody. I’m just sitting here.”

Your music, it’s been played on Shrek the Third, it’s been played on CBS. How have you managed to keep that balance between being true to yourself as a spiritual person and as a musical artist, but at the same time letting your music be accessible enough for the masses to listen, understand, and enjoy?

“It’s not a conscious decision. I don’t think that much when a song is coming out. If I think too much, it kind of ruins the whole process for me. For me, when music is really working well, my mind stops. I’m not thinking, ‘I want this to be a hit song.’ When I am thinking like that, I hate music. It sucks. That’s not what it is for me.

“That’s what this new album Chapter of the Forest is really focused on. I was kind of getting to that spot all the time, like, ‘Music is such a job. I’ve got to get a hit song. What’s my rating? How many likes do I have?’ It was just taking over my brain. And I started to get burned out. So I said, ‘Whoa, we gotta stop. We gotta take a break.’ And so I took a break, and Chapter of the Forest is all about me writing from my heart and trying to get back to that place in music that I love. I’m not thinking too much; the songs come and I share them.”

Learn more about Trevor, listen to his music, and purchase his album attrevorhallmusic.com.

Getaway: Alta and Snowbird

By Adventures, Travel
kirk-lake

Cecret Lake, photo by Kirk Marshall

Only 25 miles away, yet 20 degrees cooler, pack up the family and an outdoor attitude for a weekend escape.

When I say Alta you may think skiing. Rethink this mountain hamlet as a summer destination and revel in the amazing beauty that is the Wasatch without snow. Bird song and pika peeps, moose tracks and porcupine poop, fox holes and rattlesnake rhythms are what you find here by wandering one of the many hiking trails. Add the bonus of a profusion of wildflower blooms, alpine lakes and the long summer days with light from 6 a.m. to 9 p.m., and you can spend the entire day outdoors. Rock climbing, mountain biking and fishing are also pursuits for the nature lover.

pippa-hike
Photo by Pippa Keene 

A rite of passage for any Alta visit, Cecret Lake is a must do hike. Just over a mile each way and gaining a modest 450 feet, if taken slowly this hike is for old and young alike. Sky and peaks reflected in the pristine blue water, possible snow bank scrambles, rocks for resting and fish to spot, Cecret Lake has a big payoff in a short distance.

Few things are as decadent as Sunday brunch and few brunches are as splendid as that at the Alta Lodge. Be sure to arrive with a huge appetite, perhaps one you have created by hiking Mt. Superior, and plan on a several hour session. Just try to sample all 40 buffet items. Live jazz music adds to the ambience and hopefully improves digestion.

While Alta is the quintessential quiet mountain town, two miles down the roadSnowbird offers more in the way of amenities. Free Saturday night concerts, Ariel Tram, Bungee Trampolines, Alpine Slide and a mechanical bull will entertain the entire family. Get your yodel on at Octoberfest, starting Aug. 16, and sample Bavarian food and of course beer. With fancy shops, restaurants, guided activities and a carnival atmosphere, Snowbird has plenty of amenities to amuse. If pampering is what you crave, the Cliff Spa can massage, glow, buff, shellac, peel, polish, wrap and hydrate.

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Photo courtesy of Snowbird

Lodging options include private homes, condos, chalets, log cabins, lodges and even a campground. Alta and Snowbird are great places for family reunions, weddings, parties or romantic weekends. Only 45 minutes from Salt Lake, the top of Little Cottonwood Canyon provides a breath of fresh air during our hottest summer months. Alta is not just for skiers!

Mozzarella Step by Step

By Eat & Drink
I learned to make mozzarella from Mariah Christenson and her team at Harmons at Bangerter Crossing. The ingredients are simple: mozzarella curds (which you can buy from harmons), sea salt, water and ice.

The prep was done when I arrived: 2 stock pots, 3 utility tubs, a knife, a thermal dispenser to keep the hot water at temperature, perforated baking sheet, food grade paper towels and Playtex  rubber gloves–the water is HOT. In one pot, agallon of water was heated to 100 degrees. In the other, 3 gallons water plus 1 cup sea salt was heated to 180 degrees, creating a brine solution.

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I put on the gloves and faced a utlity tub, filled with the curds cut into 1/2″ cubes. The 100-degree water had been poured over the curds. I stirred them around with a wooden spoon. Mariah set up an assembly line: the utlity pan with the curds in the hot water, an empty utility pan, the thermal dispenser with the hot water, and another filled with icy slurry.

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Working in batches, I took a big glop of warm curds, put them in the empty tub and covered them with hot brine solution.

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Then I started kneading, moving the mass of curds back and forth in the tub until they knittd together in a single mass, stretching it until it becomes  smooth mass. Sometimes we added more of the brine to raise the temperature back up.

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You don’t want to over-stretch the curds–that will make the cheese tough.

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Finally, I pinched off about 7-12 ounces, and rounded it into ball, squeezing it between my hands so it has a smooth and glossy surface. Then into the icy slurry to cool for at least half an hour. Then repeat until you’ve used all the curds.

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Then eat it.

-Mary Brown Malouf