HELP US CELEBRATE 10 YEARS IN COMFORT!
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Okra Gumbo Schmufle
So I had about a quart of locally grown/organic okra, a ripe tomato, an onion, garlic and half of a red bell pepper. What do you make with that? Okra gumbo of course. I also had some smoked basmati rice. Check it out. It really is tasty with certain foods.
Saute thin slices of onion, red bell pepper and slivers of garlic in olive oil. Add a spritz of salt and pepper.
Add a couple of tablespoons of tomato paste. Saute until some sticking occurs.
Add okra, 1 t of smoked paprika, 1 t of curry powder and 1/2 t of red pepper flakes. Add enough water to simmer.
Cover and cook over low heat until flavors meld. Add additional salt if needed.
Prepare rice according to package instructions. Add cooked rice to okra mixture. Top with fresh cilantro. This is yummy.
This is so filling that it makes an excellent one pot meal. Serve with a salad. Good use of summer okra.
HAPPY BIRTHDAY TO HIGH’S
humble beginnings…
10 years later…
HELP US CELEBRATE 10 YEARS IN COMFORT!
Sunday, August 30
4-8 PM
BAND, GAMES, GOURMET DAWGS with all the fixins’, BEER, WINE, BIRTHDAY CAKE, SANDCASTLES, BALLOONS, AND MORE
Ma and Pa High can’t believe 10 years have rolled by. Help us celebrate this milestone. We could not have made it without you. Let us thank you with an ultimate customer appreciation BASH! Join Denise and me along with our wonderful High’s team August 30, 4-8 PM. Don’t forget the lawn chairs. Let’s turn High Street into a party scene!!!!
COMFORT TABLE CONCERT…a win win win for all
This annual concert/party has become the must see/hear/taste event of the year. 25 professional musicians will gather… all in excellent voice, tuned instruments ready for the downbeat, and our wordsmith Douglas Skrief performing much-loved folk tales.
Be a part of this intimate gathering (we only sell 200 seats) and allow the music to wrap you in sound, allow the words to speak to your soul…feel the energy. Every year, audiences leave with grateful hearts and big grins. Every year is a sell out. Every year musicians from all over our state come to Comfort freely giving their talents and time for a great cause…feeding people. Every year, generous host families house our performers allowing all proceeds, every dime, to go to The Comfort Table. Additional underwriters cover miscellaneous expenses.
High’s Cafe & Store, your main event sponsor, throws a big bash at the conclusion of the concert. Live music, beer, wine and great nosh – all complimentary as we continue to celebrate the evening’s many blessings. So, don’t delay. Purchase your tickets today at High’s. We can only accept cash or checks (made payable to The Comfort Table). $40 per ticket helps raise half of the annual budget for The Comfort Table. Your purchase is tax deductible.
Come see what small towns do best: we support each other, we support our worthwhile causes and we celebrate our community.
This really is just another delicious secret from Comfort! Shhh.
BUY TODAY.
Travels and Tastes
My trip began at this tasty eatery in Phoenix. A small chain out of Colorado that does it right. Great decor, very tasty food, vibe, music, servers. All good.
There’s something about traveling that makes me want a Bloody Mary. Their concoction was stellar…very herbaceous and spicy.
Sweet Potato Pancakes with Maple Syrup and Candied Pecans. YUM.
on to Sedona…
Not a bad view from the hotel. Nice craft cocktails and scenery that is mesmerizing. Three cocktails later, I was glad my room was within walking distance.
Nice Quinoa Salad. Perfect afternoon snack while gazing at the big red rocks.
Took Oak Creek Canyon Drive to Flagstaff. Beautiful.
The Grand Canyon…
I have never heard so many different languages spoken in one location. Truly an international destination. Awesome and humbling.
On to Palm Springs with a stop in Jerome and Prescott…
Prescott, Arizona is a happening town. Great courthouse square with shops and funky cafes. I enjoyed “The Blue Cat”.
Palm Springs is an oasis in the desert. Restaurants, nightlife, mountains and a mid-century vibe. Took a great architectural tour and dined in several good places. The standout was Johannes. Delicious meal.
On to San Diego…
Coastline at La Jolla. Delicious lunch at George’s with a good friend. Spectacular view.
Best fries ever! Really. Leroy’s Kitchen in Coronado. Had two orders. Loved strolling the streets and neighborhoods in Coronado. Pricey real estate. Fabulous weather.
California bounty…
Farmer’s Market in Little Italy. Overflowing displays of gorgeous, organically raised vegetables. Cheese vendors, bread makers, baristas, taco vendors, beer on tap, musicians, gorgeous flowers…so much for the eye and appetite. A MUST DO.
BALBOA PARK…amazing…1200 acres of urban green space: fountains, gardens, museums, theaters, restaurants and the famous San Diego Zoo.
Most of the buildings at the park were built for the opening of The Panama Canal. Beautiful, ornate carved stone.
San Diego Museum of Art
The Tony winning Globe Theatre. Three performance venues.
Beautiful succulent garden.
So many roses.
Who couldn’t spend the day here? Had a nice lunch at The Prado. Lovely patio dining.
AND MUSIC!
Spreckels Organ Pavillion. It was Flag Day and I heard patriotic fervor from the pipes. The instrument is soon to be the world’s largest outdoor pipe organ.
I guess you can tell that I was most impressed with this park. Such a treasure. Anyway, back home now and back in the kitchen. More recipes coming!!!!
Omega 3 Super Salad
(recipe serves 4-6)
Now serving at High’s….
*5 ounces mixed greens
*3 hard-boiled eggs
*1 pound new potatoes
Boil potatoes until just tender. Use a generous spritz of salt and 2 T of white vinegar to cooking water.
*5-6 radishes
Mandolin works best. Using a fork to hold the radish may spare your finger tips.
*1/2 pint of cherub tomatoes, halved
*1/2 red onion, thinly sliced and rinsed
*1 small package of French beans, blanched
Drop beans into salted boiling water. Once the color is vibrant green, remove beans to an ice bath. Once cooled, dry beans on a paper towel-lined baking sheet.
*1 can of boneless skinless sardines, packed in oil
Bought these at COSTCO. Delicious….REALLY.
*2 T capers
*1/3 C kalamata olives
*1/4 C of chopped parsley
*Lemon wedges
Prepped earlier in the day for service that evening.
Lightly dress vegetables first. Break up sardines and sprinkle over the top of the salad. Add chopped egg, capers, olives and parsley. Add a generous amount of cracked pepper and a spritz of salt. Lemon wedges garnish. Saltines, anyone? Pass the Fume Blanc!
Prosciutto and Melon
(makes 12)
1 large cantaloupe, peeled and sliced into 12 pieces
12 slices prosciutto
Fresh mint leaves, thinly sliced
Cracked black pepper
EVOO
Balsamic Syrup
For balsamic syrup:
Place 1/2 C of balsamic vinegar and 1 T of honey in a small sauce pan. Bring to a boil. Reduce heat, maintaining a slow boil. Constantly swirl vinegar in pan to insure even cooking. Reduce down to a syrupy consistency. Look for big bubbles. Remove and cool. Store in the refrigerator until needed. If vinegar is too thick, allow it to come to room temperature before using. Great drizzled on salads, cheeses, meats, grilled fish…
Wrap each melon slice with one slice of prosciutto. Drizzle with EVOO, a grind of cracked pepper, mint leaves, and balsamic syrup.
A wine inspired feast…
the story
Several months ago, I was invited to a wine tasting at The Boerne Wine Company. Featured that evening were the wines listed below as well as the vintner. She, with her Italian flavored English, spoke with great affection about her family’s wine business. The wines have mineral notes, smooth tannins, nice color and are excellent paired with cheeses, braised meats and chocolate. Decanting the wines also is recommended. So, feeling inspired by a lovely Italian accent, wines were purchased and a dinner party was in the works. This week, I will showcase preparation and execution of our Nebbiolo inspired evening. “Cin Cin!”
the wines
From the Piedmont region of Northern Italy
Grape: 100 % Nebbiolo
Coste della Sesia, Gattinara Tre Vigne,
Gattinara Riserva, Il Sogno Vino da uve stramature
the menu
{Menu items were chosen to complement and contrast the wine selections.}
pepper stew served on grilled bread
pecorino romano with sliced pears, honeycomb & marcona almonds
braised pork shoulder and mushrooms served over soft rosemary polenta
roasted baby carrots & brussels sprouts
arugula, radicchio, shaved parmesan, toasted walnuts & lemon vinaigrette
bittersweet chocolate pudding, vanilla panna cotta, drunk cherries & amaretti cookies
{When you undertake a large menu like this, preparation and organization are key. Breaking the project down into smaller pieces helps avoid stressful circumstances. Here is the game plan:}
day 1
sear off pork and braise for three hours…while that cooks…
make pepper stew
make vanilla bean panna cotta
make bittersweet chocolate pudding
make drunken cherries
toast walnuts
make garlic oil
bake amaretti cookies
{total prep time: 3 1/2 hours}
day 2
set table
prepare bread dough and bake
prep salad and dressing
grill croutons for pepper stew
roast carrots and brussels sprouts
warm pepper stew
warm pork and mushrooms
make polenta just prior to service
B U O N A P P E T I T O !
{ REGULAR POSTINGS/RECIPES WILL RESUME NEXT WEEK. NEEDLESS TO SAY, MY HANDS WERE FULL THIS WEEK!}
TAPAS GATHERING
So here is a menu we shared several years ago at one of our cooking classes. Inspiration comes from a Spanish cookbook. Some tweaks have made this menu friendly and delicious. I realized the other evening while dining with neighbors how much more interesting it is to share many small bites instead of larger portions of two or three items. Many of these recipes can be made days ahead. In fact, they improve with age. A lesson for us all.
Bornos Verdejo and Lechuza Granacha accompanied the tapas. Don’t forget the crusty bread. A Spanish Cava opened the evening with Manchego, quince, and Marcona almonds.
Give this a try.
SALUD !
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Potato Salad with Capers and Dill
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Roasted Peppers in Vinaigrette
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HIGHMADE FOOD IS HERE…
FRESH SALSAS + MARINATED OLIVES + PICKLED VEGGIES + HUMMUS
ALWAYS MADE WITH LOVE
Grab and Go now available from our cooler!
highmadefood.com 
