Halloween Hike! (Centennial ConePark- Jeffco Countey Park System)

Josh and I are attempting to hike all of the Jefferson County Open Space Parks. The map and list of parks are below with the places we have hiked checked off.

Centennial Cone Park was fun. There were not very many poeple on the trail and the incline was not to steep but the elevation gain was significant. We only hiked about 4 miles (the whole trail is 20ish miles!!) but still got some nice views.

We often times enjoy stopping at a local bagel shop (Moe's Bagels) to get breakfast and a hiking snack. One of my favorite parts about this place is they give you free flower stickers!! If you look closely you will see it in one of the pictures. =)

On our drive back to the apartment we saw a smashed car on the side of a mountain and 3 parasailers!! Those picture are on Josh's camera but I will try and get them soon and add them to this post.

Charlie is doing really well on the hikes. We lost one of his boots on a trip to the park so he hasnt been wearing them lately. It's not too bad unless we get off the trail and we have to guide him around cacti and such! He's a tough doggy though and a great one! =)

Snowboarding on Halloween Weekend at Arapahoe Basin

Today Josh and I went for our first snowboarding ride of the season! There was only one mountain/resort open, Arapahoe Basin (A-basin). The conditions were not ideal: long lines, only two runs open, icy snow, lift only went 1/3 the way up the mountain...and I LOVED it! =)

It was neat also because lots of people were wearing their Halloween costumes! Although I'm sure they were hot by the end of the day because the sun was blazing and Josh and I had to make a run to the car to drop off our jackets and sweatshirt. Ended up riding the last couple runs just in a long sleeve shirt!

Josh was tearing it up on the mountain doing jumps and fancy foot work. I was proud to stay off my butt for the majority of the time. I can only carve using the heel side of the board so josh is in the process of teaching me to use the toe side. This can be learned by facing up the mountain and "feathering" down the mountain using your toe edge until you feel comfortable then it should be easier to switch between heel and toe edge. Also, I realized I am goofy footed and not regular footed and my board was set up wrong so hopefully the next time it will be a bit easier. I cant wait!

French Cooking Class at Le Central...Part Deux!!

Josh joined me for this month's French cooking demonstration!

When we first arrived they brought roasted chestnuts to all the tables which neither Josh nor I had ever eaten. They were delish!

There were about three times the amount of people as there were at the last demonstration, I guess people are catching on to the awesomennes of this idea! But since there were so many people we were split up into several groups and saw each course of the meal prepared at stations. Josh and I were a little wary of this idea at first but it worked out really well!

After we went through all the stations and were famished from smelling all the wonderful food cooking we were welcomed back to our table with warm bread and butter followed by the soup, lamb chops and decadent dessert!!

I think we WILL be doing this again. =)

(I worked hard to try and find a "french outfit" in my wardrobe. hehe)

Soupe Aux Champignons (Cream of forest mushroom and black truffle soup)

Ingredients:

-1 lb fresh mushrooms (of your choice)

-1 oz butter, unsalted

-4 oz dried mushrooms, rehydrated (mix)

-1 oz truffles

-1 onion, chopped

-3 ribs of celery

-3 carrots, chopped

-2 medium potatoes (your choice)

-2 cloves garlic

-Herbs of choice, to taste

-Slat and pepper to taste

-1 pint of heavy cream

-Wine stock or water to cover

Instructions:

-Saute chopped veggies, mushrooms and garlic in butter

-Deglace with dried mushrooms and liquid

-Add herbs and seasoning

-Cover with stock, water or wine or combo

-Simmer until veggies are tender, about one hour

-Puree and serve

(can add chicken or other meet if like)

Cote dAgneau aux Fruits (Grilled lamb chops over herbed spaetzle sided by a svaory fall compote)

Spaetzle Dough

Ingredients:

-4 eggs

-6 oz milk

-Salt, pepper to taste

-Ground nutmeg to taste

-12 oz flour

-Butter

Directions:

-Combine the eggs, milk and seasoning in a large bowl and mix well

-Work in the flour by hand

-Let the dough rest for 10 minutes

-Using a spaetzle machine or other shaping technique, drop the dough into a large pot of boiling, salted water and simmer until done

-Remove the spaetzle with a spider and shock in cold water; drain well

-Season the spaetzle in whole butter, season to taste with salt and pepper, then serve

Fall Fruit Compote

Ingredients:

-1 oz butter, unslated

-1 apple

-1 pear

-4 oz dried fruit (your choice)

-2 oz brown sugar

-Cinnamon, nutmeg, salt and pepper to taste

-Wine/vinegar to cover

Directions:

-Process apple and pear as desired

-Saute in butter

-Add seasonings

-Add dried fruit

-Cover with vinegar/wine and let reduce to half

Chocolat a la Menthe

Chocolate Mousse

Ingredients:

-1/2 cup butter, unsalted

-1 cup chocolate, semi sweet

-1/2 cup sugar

-4 oz egg yolks, pasteurized

-6 oz egg whites, pasteurized

-1-1/2 cup whipped cream

Directions;

-In a double boiler melt the chocolate and the butter until smooth

-Crack and separate the eggs in a mixing bowl

-In a mixing bowl, whip the yolk with half of the sugar.

-Do the same preparation with the egg whites and cream

-Assemble the mousse in the listed order

-Mix the chocolate and butter with the egg yolks

-Add the whipped egg whites

-Add the whipped cream

-You need to reserve the chocolate mousse in the refrigerator for a minimum of 4 hours (to allow to set).

Chocolate a la Menthe

Ingredients:

-Chocolate sponge base

-Chocolate mousse

-8 oz mint liquor

-8 oz simple sugar

-16 oz ganache

Directions:

- Slice sponge base into three pieces

-saturate with mint liquor and simple syrup

-Layer with mousse

-Cover in ganache

-Garnish with fresh mint

Chocolate mousse recipe on the 02.28.10CC

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