Tribute to Aspen

I would not dream of trying to recreate 99 percent of the fabulous food we consumed in Aspen. Those culinary memories should stay as memories, and I would never be able to make anything half as delicious. But a few simple pleasures were worth a try......

Cloud Nine Salad

Inspiration from Cloud Nine Bistro and Madaket Market version

You will need:

Bowl full of greens

1/4 jar sun-dried tomatoes

1/4 red onion, sliced thin

2 cups mushrooms (baby bellas or shitake), sauteed

1 cucumber, cut into half moons

1/4 cup Roquefort cheese

1/4 cup mayo

1/4 cup vinegar (tarragon or red wine)

S&P

Prepare the veggies

Sauté the mushrooms

Mix the dressing by combining the Roquefort cheese, mayo and vinegar.

* Portions for the dressing are completely up to personal preference. You may even want to add some olive oil.

Toss the greens with veggies and dressing

Now for a little Aspen comfort food...

Ajax Cheesy Polenta and Shaved Brussels Sprouts

Inspiration from Aspen and Madaket Market version

Back at home in Georgia, we paired the cheesy/sauteed shaved Brussels sprouts with bone-in ribeye instead of stripped bass.

Cheesy Polenta

Boil 4 cups of water

Whisk in 1 cup of yellow corn grits

Stir constantly for a few minutes and until thick

Turn down the temp to a simmer

Cook uncovered, stirring often for 45 minutes to an hour

Add water if the polenta gets too dry

Dollop in 1/4-1/2 stick butter

Stir in a handful of Parmesan

Feel free to add salt, pepper and milk/cream

Shaved and Sauteed Brussels Sprouts

You will need:

1 pound Brussels sprouts

2 tablespoons butter

3 tablespoons olive oil

12 medium shallots, thinly sliced

6 garlic cloves, thinly sliced

1/2 cup pine nuts, toasted

2 tablespoons lemon juice

Slice Brussels sprouts using a Cuisinart slicing attachment

Heat butter and olive oil in a large saute pan

Add shallots and garlic

Saute until shallots are translucent, 3 minutes-ish

Add shaved Brussels sprouts and increase heat to medium high

Saute for about 8 minutes or until tender

Stir in 1/2 pine nuts and lemon juice

Season with S&P

Toast remaining pine nuts in a dry saute pan over low heat

Transfer sprouts to a serving bowl and top with remaining pine nuts

Serve Brussels sprouts over the polenta as a side or topping to fish, steak or chicken.