Apologies for the post title. It’s dumb and I am too old to be using it. I’m also not creative enough to change it.

This weekend I’ll be moving into a new (to me), cozy apartment, which contains an even cozier kitchen. I’ll have a gas stove with four regular burners and a long oblong burner that runs the depth of the stove. I don’t know why I need that burner, but I’ll let you know.

I bought new plates and glassware, which is extravagant, but also what I wanted on my table. I have new cookware ready to be put to work. I have hand-me-down silverware used by every member of my immediate family. I have my mom’s beloved KitchenAid mixer and a new burr grinder. On a whim, I purchased linen napkins.

I used to say to anyone who would listen that I “would never” purchase a kitchen gadget (handheld or electronic) that did not serve more than one purpose. My grapefruit scooper and garlic press are doing just great, thanks for asking.

A year ago (maybe longer, who knows what time is any more?), I received Chef Anita Lo’s book “Solo: Easy Sophisticated Recipes For a Party of One”. I love being alone, I love being single (for the time being) and will always love cooking for a party of one. I’m excited to cook through her book over the next …. however long it takes me.

I’ve given myself several cooking and writing challenges. But we’re still in a pandemic, so my desire to cook vs. my desire to eat chips and salsa for dinner are very real things with which I struggle daily. I want to learn a thing or two about food photography, too.

As I packed my cookbooks for the new place, I packed Chef Lo’s book on the top of a stack of cookbooks…in one of the boxes…I think I labeled it correctly? As soon as I find it, I will start making a plan to cook from her book.

I have no idea what the future holds, but at least the food will be good.

Summer is in full swing, which means summer produce is abundant and delicious. If you’re like me, you tend to buy more produce than you can eat before it spoils. It starts with the best intentions but a few days after a fruit and veggie spree you find yourself wondering, “How did this all get here and how do I use it up without wasting it?”

I found myself in this predicament last week. I picked up organic strawberries on sale and within a week wished I’d taken better care of them. As I was cleaning and prepping them to freeze it occurred to me that they didn’t have to be relegated to smoothies just because I couldn’t keep up with them.

I don’t eat a lot of desserts; I prefer salty over sweet almost always. But strawberries are an exception. In summer, I’ll quarter and spoon them over ice cream. Or I’ll sprinkle them with a little sugar and eat them just like that. Mostly I just eat them plain because when ripe they are so good.

I needed the perfect sauce to save the strawberries and thanks to an experience years ago with one of my favorite Denver chefs I learned the magic of strawberries and balsamic vinegar. When I first saw the cut up berries covered in balsamic vinegar I thought it was a little weird but I was curious. And then I tried a a slice of chocolate torte with balsamic soaked berries and I was hooked.

This sauce takes less than a half an hour to make and tastes great drizzled on ice cream, yogurt, French toast or licked right off the spoon.

1 pint fresh strawberries, hulled
1/4 cup sugar (white or raw)
4 tablespoons water, divided
1 teaspoon balsamic vinegar
1 teaspoon cornstarch

Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to a simmer over medium heat. Reduce to low heat, cover, and simmer for 15 minutes. Keep an eye on it and ensure it doesn’t boil over.

Whisk 2 tablespoons water and cornstarch in a small bowl.

Whisk cornstarch mixture into strawberry mixture. Stir completely into strawberry sauce until mixture thickens. Remove from heat. Transfer mixture to a blender and puree until smooth.

Notes: I only used half the cornstarch mixture because I like my sauce a little runny. Right before I blending the sauce I added a splash of balsamic vinegar to the sauce because I like a little more tanginess.

So. Much Food. Those three words are just the tip of the iceberg when it comes to wrapping up yesterday’s Cochon 555 Denver at the Ritz-Carlton downtown. Five Denver chefs participated in a friendly competition serving up their best nose-to-tail dishes for a hungry, slightly buzzed crowd.

Ultimately, it was Jasinski and her team who won top honors, but the other four chefs showed up big time in their menus and presentation.

What I love most about food festivals is the sense of camaraderie among chefs and their teams. When the stakes are high (the winner gets to compete in the Grand Cochon at the Aspen Food and Wine Festival in June), it can be easy to let your ego take over and to focus only on winning.

This year’s chef lineup was Jennifer Jasinski (Rioja); Steve Redzikowski (OAK at Fourteenth/Acorn); Bill Greenwood (Beano’s Cabin); Justin Brunson (Old Major); and Paul C. Reilly (Beast + Bottle). And yes, each chef was in it to win it all, but I loved seeing chefs and their teams supporting each other.

Jasinski’s posole won over the crowd. I tried it twice and was smitten with the spicy broth and hominy. I think I dreamed about posole last night.

I was also slightly obsessed with Justin Brunson’s PB&J macaroons. I typically skip dessert but was so glad I tried them. As I was about to pop a cookie in my mouth, Brunson leaned over and said, “Just so you know there’s liver in that.” Sold.

Jason Nauert from the Rocky Mountain Institution of Meat and his band of merry butchers broke down a whole pig in front of the crowd. I loved watching people record the event on their phones. If you’ve never had the opportunity to see an animal being butchered, I urge you to find a way to do so. I learn a lot just watching. For me, it’s important to remember that what’s on my plate came from somewhere. It didn’t just arrive in butcher paper on my doorstep. And of course it was a treat to see my favorite butcher, Mark DeNittis, lift a half a hog over his head to the cheers of the crowd.

I would be remiss if I didn’t mention the tremendous efforts of Bill Greenwood and his team. The nose-to-tail detail they showed for every single dish was evident in their menu. I tried the Georgia Bloodswick Stew (shoulder, head, marrow, beans, blood, cornbread and smoked tomato). Blood doesn’t bother me that much. I don’t pass out at the sight of it. I’ve cut my fingers enough to appreciate what it means (uh, you’ve gone too far). The stew itself was beautiful. The dollop of blood foam from a whip cream canister was a game changer. I can’t say I’d ever order it from a menu. But I did try several bites of the stew, and I loved the flavor. I just couldn’t get my mind past the visual. Greenwood and his team worked so hard and came up with some really creative dishes. I was honored to be among the relatively small group at Cochon who got to try the Nice F’N Loin (neck confit, brown butter dumpling, belly, and red porter). I took seconds.

If you are one of the lucky ones to have snagged a ticket to Aspen Food & Wine Fest, please go and support Chef Jennifer Jasinski. I was lucky enough to work with her – as a volunteer at a fundraiser nearly 12 years ago – and I can tell you she is absolutely the real deal. She is generous, whip-smart, and serious about her work. She is what I strive to be in the kitchen.

All photos by Sandra Morriss.