From blog “Once upon a Chef”, Jenn Segal

Try this delicious soup to welcome spring with chilly nights still in our forecast!  Rich and silky without the addition of heavy cream so it’s pretty healthy too!  The flavors sing “Spring”! 

INGREDIENTS

2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed 

3 tablespoons unsalted butter

2 medium yellow onions, chopped

3 cloves garlic, peeled and smashed

6 cups low-sodium chicken broth

Salt 

Freshly ground black pepper

2 tablespoons freshly squeezed lemon juice, from one lemon 

1/2 cup shredded Parmigiano-Reggiano

Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)* 

* we love adding fresh dill to complement spring!

INSTRUCTIONS

1.  Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until so! and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.

2.  In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.

3.  Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.

4.  Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.

5.  Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

6.  Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.

Hiking

Great spring hiking trails are right out our door and in the local area.  Wonderful views abound with snow capped Cascades all around us.  Sauer Mountain is one of the first to bedecked in wildflowers with its south facing location out of Peshastin.  Up the Icicle canyon the Icicle Gorge offers a gentle loop trail along the river which will be running fast and high.  A morning walk is perfect to refresh one’s mind and fill it with wonder.

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Biking

As the trails dry out from the snow melt, mountain biking is another fun activity to stay social distanced and enjoy natures beauty.  There is a good variety of rides for all levels of riding ability. See our bike web page.

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Nothing

Enjoying a good book from your cabin rocker, poolside or in a meadow chair is a wonderful way to pass a sunny afternoon here on the mountain.

This is the Lodge’s version of a dutch baby our guests have enjoyed for years.  It is so easy and so delicious we decided it was time we shared it with you!  Skiing in Mammoth was a favorite pastime of Kathy’s family growing up.   They were lucky to have gracious family friends, Grace & Ed, who shared their home with them.  Every trip included Grace’s wonderful oven pancakes with fresh berries and cream>. 

Grace’s Swedish Pancake                   Serves 4-6

1.   Put 1/4 c. butter in a 9” round glass pyrex pie pan or 10” cast iron pan into a preheating oven of 400 degrees. 

2.  Combine the following in a blender: 

1 cup milk

 2/3 cup all purpose flour

 2 Tbsp granulated sugar

 2 large eggs

 1/4 tsp salt

 1/8 tsp nutmeg

3.  Blend well.

4.  Remove hot pan with melted butter from oven and pour the batter into the pyrex pan. DO NOT STIR!  Bake for 35 minutes.  Don’t peak or it may fall!  The pancake will be golden and puffy over the edges.  

5. While pancake bakes, prepare chosen fruit.  We like sliced strawberries and/or fresh raspberries.  Other berries or sliced seasonal peaches, etc are also good.  Wash, slice and sweeten if needed and set aside. 

6.  Remove pancake from the oven.  Cut in “pie” slices and serve topped with fresh favorite seasonal fruit.  Add a dollop of creme fraiche, sweetened whipped cream or even sour cream.  Dust with powdered sugar. 

Enjoy!! 

Just a reminder of the beauty in which the Lodge is nestled in.

Sharing from a great blog we recently discovered full of great recipes. Check out Tieghan’s posts at halfbakedharvest.com  

This Thai inspired noodle soup comes together easily and is perfect to enjoy on these cold January evenings.  Cozy up by the fire and enjoy! 

THAI WEEKNIGHT CHICKEN MEATBALL SOUP - From Half Baked Harvest .com 

Serves 6

INGREDIENTS 

1 pound ground chicken
2 green onions, finely, chopped, plus more for serving
1 inch fresh ginger, grated
1 clove garlic, minced or grated
black pepper
2 tablespoons extra-virgin olive oil
4 baby bok choy or 1 bunch kale, chopped
1/4 cup Thai red curry paste
2 (14-ounce) cans full-fat coconut milk
3 cups low-sodium chicken broth
3 tablespoons fish sauce 

1 tablespoon honey
1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving 

8 ounces egg or rice noodles
sliced limes and thinly sliced shallots, for serving
chili oil, for serving 

INSTRUCTIONS 

1. Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).

2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate. 

3. To the same pot, add the remaining 1 tablespoon oil, and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the meatballs and bok choy back into the soup. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the herbs.

4. Meanwhile, cook noodles according to package directions.

5. Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with basil, green onions, shallots, lime juice, and chili oil. 

From Cookie & Kate blog

INGREDIENTS

Southwestern corn

chowder - vegetarian

Soup Serves 4

1 tablespoon extra-virgin olive oil
8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
1 pound red potatoes, cut into 3/4” cubes (about 3 cups)
1 large red onion, chopped
1 poblano pepper ( seeds and ribs removed if heat sensitive), chopped 1 red bell pepper, chopped
2 celery ribs, chopped
3/4 teaspoon salt, divided, to taste
1/2 teaspoon chili powder
2 medium cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 cups water
1 bay leaf
2 tablespoons unsalted butter, cut into 4 pieces
1/4 cup chopped cilantro
1/4 cup sour cream, tempered *
1 tablespoon fresh lime juice
Freshly ground black pepper, to taste

Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional

cilantro leaves and/or a tiny pinch of chili powder

INSTRUCTIONS

1. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until

shimmering.
Add the corn, potatoes, onion, poblano, bell pepper, celery, 1⁄2 teaspoon of the salt, and 1⁄2 teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
2. Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
3. Bring the mixture to a boil over high heat,then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
4. Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
5. Pour the mixture back into the pot. Add the cilantro, crème fraîche and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you’d like more spice, add up to 1/2 teaspoon more chili powder, to taste. 6. Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

NOTES:

* Temper sour cream to prevent it from curdling. Simply place the sour cream in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.

A delicious side dish to enjoy at Thanksgiving or special dinner Kathy created from trial and error to get closer to the “real thing” enjoyed at Ruth Chris’ Steakhouse (they won’t share their recipe so she figured it out!)… 

Crust

1 c brown sugar

1/3 c flour (use GF all purpose flour if GF) 

1 c chopped pecans

1/2 c (1 stick) butter, melted 

Sweet Potato Mixture

3 c mashed sweet potatoes*

1 c sugar

1/2 tsp salt

1 tsp vanilla

2 eggs , well beaten

1/3 stick of butter, melted

1- * Boil washed sweet potatoes in simmering water 30-35 min.  Don’t over cook as they will be baked as well.  Shock with ice water to help cool.  Set aside 20 min or so to cool, then peel and mash.

2- Make crust: Combine brown sugar & flour; mix well to remove lumps.  Add nuts and butter in mixing bowl.  Set aside.

3 - Preheat oven to 375

4- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in mixing bowl in the order listed.  Mix thoroughly then whip at medium speed to fluff potatoes up.

5- Pour mixture into buttered 9x13 baking dish and bake 25-30 minutes.

6 - Remove from oven and generously sprinkle the surface of the sweet potato mixture evenly with the crust mixture.  

7 - Bake for an additional 10 minutes.  Allow to set 20 min before serving.  

Shared from my cousin Marianne that she found on “Sallys Baking addiction.com blog” 

With big flavor, crisp edges, mega chewy centers, and maple icing, these maple brown sugar cookies are a definite favorite. Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.

Ingredients

2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature

1 cup (200g) packed dark brown sugar*

1 large egg, at room temperature

1/3 cup (80ml) pure maple syrup* Grade A or B - not breakfast syrup!

1 teaspoon pure vanilla extract

1 teaspoon maple extract* (McCormicks makes )

1 cup (130g) chopped pecans*

MAPLE ICING **** Cut this in half as it makes enough for 2 batches of dough in my opinion*** 

2 Tablespoons (30g) unsalted butter

1/3 cup (80ml) pure maple syrup

1 cup (112g) sifted confectioners’ sugar*

pinch salt, to taste

Instructions

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

2.  Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the 

egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.

3.  Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.

4.  Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

5.  Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

6.  Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. A cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.

7.  Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The Lodge plum trees about ready to begin harvesting!  Have to get the crop before the bears and deer devour the fruit.  Adding in fresh local peaches this makes a beautiful cobbler that is also delicious! 

Batter:

1/2 c butter

1 c flour

1c sugar

1 c milk

2 tsp baking powder

1/4 tsp salt

Fruit:

3 c peeled sliced peaches 

1 c Italian plums, pitted and quartered 

3/4-1c sugar, dependent upon sweetness desired

1 tsp cinnamon

1/4 tap nutmeg

Service

vanilla ice cream or whip cream, as desired for service

Instructions:

1.  Mix peaches and plums with 3/4 -1 c sugar.  Let stand

2.  Heat oven to 325 degrees adding butter in a 9x13” pyrex baking pan directly in oven to melt as oven heats.

3.  Meanwhile mix flour, sugar, milk,  baking powder and salt in a bowl until well blended.  

4. Pour batter into hot pyrex.  Spoon fruit and juices over the batter.  

DO NOT STIR!  

5.  Bake at 325 for 60 minutes, or until brown. 

Serve with Vanilla ice cream or whipped dairy cream as desired. 

Summer Steak Salad modified from the food blog: thecozyapron.com 

Serves 4 entree salads 

The summer heat is upon us here in August and what better way to enjoy the bounty of the season than with a delicious and smoky steak salad!  Use the grill to keep the house cooler.  You can make ahead and chill until service, or cook the steak at service if you would like it served warm atop the chilled greens. 

Cilantro-Avocado Dressing Ingredients:

• 1 avocado, roughly chopped

• Zest of 1 lime (about 2 teaspoons)

• 1/4 cup lime juice (from about 2 very juicy limes)

• 1/4 cup plus 2 tablespoons water

• 3-4 cloves garlic

• 1 cup loosely packed cilantro leaves

• 1 green onion

• 1 teaspoon salt

• 1 teaspoon honey

• 1 tablespoon roasted & salted pumpkin seeds

• 1/2 cup olive oil

Steak Salad Ingredients:

• 1 pound flank steak

• Olive oil (about 1 tablespoon)

• 1 teaspoon lime zest

• Squeeze of lime juice (about 1 teaspoon)

• 3/4 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 2 hearts of romaine, chopped

• 2 cups arugula

• 1/2 cup sliced red bell pepper

• 1/2 cup cherry tomatoes, halved

• 1/4 cup thinly sliced red onion

• 1/4 cup black beans (optional) 

• 1 shucked ear of corn, rubbed with oil and grilled with meat. Then add shaved kernels to salad 

• 1 avocado, sliced

• 2 tablespoons crumbled cotija cheese

• 2 tablespoons roasted and salted pumpkin seeds

• 1/4 cup tortilla strips or crushed tortilla chips (optional)

• Cilantro leaves or micro cilantro, for garnish

Preparation:

-Begin by preparing your dressing: place all of the dressing ingredients up to and including the roasted pumpkin seeds into the bowl of your food processor, and process until smooth and well-combined; with the processor running, slowly drizzle in the oil until well-blended, then give it a taste to make sure it has enough salt to your liking; pour the dressing into a mason jar or a covered container and place into the fridge to keep cold.

-To prepare your salad, place your flank steak into a bowl, and drizzle over the tablespoon of olive oil, the lime zest and juice, the salt, cumin, and the smoked paprika, and rub the seasoning into the meat.   Rub corn with oil, s & p

-Heat grill to medium-high heat, and once it becomes very hot, add the steak and allow to sear until a nice crust forms on the outside, about 4 minutes; then, flip and sear for another 3-4 minutes (for a total time of 7-8 minutes) for medium-rare.

- Grill corn with steak as well until cooked and char marks. 

-Remove the steak from the grill and allow it to rest on a cutting board for about 10-15 minutes.

-In the meantime, you can compose your salad on large platter by adding the romaine and arugula greens first, then sprinkling over top the sliced red bell pepper, cherry tomatoes, sliced red onion, black beans, corn, and sliced avocado; sprinkle over some of the cotija cheese, pumpkin seeds and tortilla strips (if using) as well, then cover and keep cold until you're ready to add the steak.

-To finish the salad, slice the flank steak against the grain, and add the slices to the top of the salad; add the rest of the cotija cheese and pumpkin seeds, along with some cilantro leaves or micro greens, and serve with the dressing on the side.  Yummy!!