Do you #LoveSVFood?


Wish you were here ... eating this! The winners of Sun Valley's summer Instagram contest.

Taking photos of food was once the sole purpose of social media, that and telling people what you were doing at any moment in time. While, thankfully, we’ve moved on somewhat, food is still ubiquitous online. From sharing recipies, flaunting the delicacy you’re currently enjoying or pining over the one you wish you were consuming, food porn is ubiquitous in the modern age – probably because a love for food is one thing we all have in common.

This summer, Sun Valley Resort launched its first Instagram contest (for those not familiar, Instagram is a free photo-sharing social network). The resort opened the contest in early June, inviting guests at Sun Valley to snap a creative picture of their dining experience using Instagram and tag it with #LoveSVFood. Each week through the summer, one winner was awarded Sun Valley Swag. Last week the “Best Shot” was selected from among those twelve winners and awarded the grand prize, a three night stay at Sun Valley Resort.

Local girl Kristina Poydenis snapped that grand-prize winning shot, capturing her delectable Mud Pie at Bald Mountain Pizza & Pasta. Here’s Kristina’s shot, as well as some of the weekly winners and a selection of the many entries to the contest over the last two months:

A selection of entries and winners to @SunValleyResort’s summer food instagram contest.

A selection of entries and winners to @SunValleyResort’s summer food instagram contest.

For more on Sun Valley’s food, check out my series of Recipes from the Resort and learn how to whip up some of these delicacies in your own kitchen.

Happy trails!

Mrs. Sun

Recipe from the Resort: Summer Vegetable Pasta

 

A summer vegetable extravaganza

It’s been a long, hot summer by Wood River Valley standards, and if your vegetable garden is anything like mine, it’s hitting its peak right now, producing lots of beautiful colors and juicy treats. However, as all mountain gardeners know, we don’t have much time until the first frost, so best use up that sumptuous bounty quick smart. And the fifth dish in my Recipe from the Resort series, a delicious summer vegetable pasta from Bald Mountain Pizza & Pasta chef Dennis Pittsley, is the perfect vehicle.

Dennis’s dish is a unique twist on a traditional vegetable pasta, he incorporates spinach into his pesto and adds corn to the veggie mix, providing a surprising sweetness and delightful crunch. This is a simple, sweet and very healthy dish, and the pure pleasure of eating freshly picked veggies from your garden makes it manna from heaven.

Get your fresh veggies at the ready

Summer Farfalle Pasta
4 servings
Prep time: 30 mins
Cooking time: 15 minutes

Ingredients
Veggie Pasta
2 cups zucchini, chopped into bite-sized pieces
2 cups yellow squash, chopped into bite-sized pieces
1 cup fresh white corn, cut off the cob
1/2 cup red bell pepper, cut into strips
1/2 cup of fresh seeded diced tomato
a handful of chopped sun dried tomatoes
1 tablespoon chopped garlic
2 tablespoons olive oil
12 oz of dry farfalle pasta

Spinach-basil pesto
2 cups of fresh basil
4 cups of fresh spinach
1/4 cup of pine nuts
1/2 cup of olive oil
1/4 cup of grated parmesan cheese

A quick sautee and you're almost done.

Directions
for the pesto
Blanch the spinach and the basil, then cool down in ice water to maintain the green color.. drain and squeeze as much water out as possible. roast the pine nuts in the oven at 350F. Combine greens and pine nuts, olive oil and Parmesan in a food processor and blend until it reaches a smooth consistency.

for the Pasta
In a large pot, bring salted water to a steady boil. Cook the pasta until al dente. while the pasta is cooking sauté the vegetables (excluding the tomatoes) and garlic for 2 minutes in a large pan over a medium heat. Add the drained pasta to the pan, remove from heat, stir in the fresh and sun dried tomatoes. Toss in the pesto and serve immediately.

Summer Farfalle Pasta

If your garden hasn’t been kind enough to provide you with the ingredients needed, head down to Bald Mountain Pizza & Pasta and let Dennis whip up his specialty for you. The pizza is darn tasty too, and it’s a great restaurant for the kids. If you time it right you can enjoy dinner and then take the tykes to Diary of a Wimpy Kid: Dog Days at the Opera House for free (courtesy of the resort’s dinner and a movie special), or leave the kids at home and catch The Dark Knight, both starting this Friday.

Happy trails!

Mrs. Sun

Recipe from the Resort: Idahoan Strawberry Lemonade

It's summertime and the living is easy... and what better time to sit back and relax and enjoy a long, tall cocktail?

In a slight twist on our Resort Recipes series – where I scour Sun Valley’s restaurants to bring you the secrets behind the dishes on offer – I decided to get the skinny on some perfect summertime beverages. So, I headed back to my favorite creek-side diner, the historic Trail Creek Cabin and sampled its most popular summer cocktail: The Idahoan Strawberry Lemonade.

Here’s manger Matt Robinson with a step-by-step guide to this delicious summer cocktail, the ideal accompaniment to your end-of-summer parties:

Video not displaying? Click here.

Idahoan Strawberry Lemonade (hard)
Makes 1 pitcher/12 tall drinks

Ingredients
2 cups strawberry puree (made from fresh strawberries)
2 cups simple syrup (sugar and water mix)
2 cups lemon juice
18 ounces of Idaho Potato Vodka
Soda water
Garnish with fresh strawberries and lemon slices

Directions
Make the puree by placing the strawberries, syrup and lemon juice in a food processor (not a blender). Add that and the vodka to a pitcher full of ice. Top off with soda water. Pour into 12 tall glasses, garnish each with a  fresh strawberry and lemon slice. Serve with a straw. For a single serving take a tall glass filled with ice, add 2 ounces of the strawberry lemon puree and 1.5 ounces Idaho Potato Vodka, top with soda water and garnish as above.

While Matt was creating my Idahoan Strawberry Lemonade some thirsty hikers stopped in and were tempted into joining us!

Happy Trails!

Mrs. Sun

Details: Trail Creek Cabin is located 1.5 miles east of the Sun Valley Lodge (half a mile past the Sun Valley Club), and is open for dinner Wednesday through Saturday from 5:30 p.m. The Trail Creek Cabin Deck Bar is open 4 – 8 p.m., Tuesday – Saturday and features live music Wednesdays & Thursdays from 5 – 8 p.m.. For reservations call 208.622.2019 or email restaurantreservations@sunvalley.com

 

Recipe from the Resort: Gretchen’s Ribeye Steak

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Chef Derek Gallegos shows off his restaurant's house specialty.

Valley taste-makers will be familiar with Chef Derek Gallegos’ work, initially as the chef/owner at The Sun Valley Brewing Company and more recently at Three Ten Main restaurant in Hailey. Today, he is at the helm of Sun Valley Lodge staple Gretchen’s. Named after Sun Valley’s own Gretchen Fraser, the family restaurant serves breakfast, lunch and dinner every day of the year.

For a taste of Gretchen’s goodness at home however, I talked with Chef Gallegos to get you a step-by-step guide to the perfect ribeye, one of the restaurant’s newest specialties.

Video not displaying properly? Click here.

Ribeye Steak with Gorgonzola Butter & Zinfandel Syrup, served with Idaho Mashed Potatoes and Asparagus

Gorgonzola Butter
Ingredients
1/4 lb. gorgonzola cheese room temperature, 1/4 lb. unsalted butter room temperature, 1 yellow onion, finely diced and caramelized in 1 tablespoon butter and 1 tablespoon olive oil, 2 dashes tabasco, 1/2 teaspoon kosher salt, 1 teaspoon sherry vinegar
Directions
Process all ingredients in food processor until smooth. Place on plastic wrap or parchment and roll into log shape, Place on cookie sheet and chill in fridge until firm.

Garlic Confit
Ingredients
1 lb. garlic cloves, peeled, 2 cups extra virgin olive oil, good quality, but not your best. Or just enough to cover the cloves.
Directions
Put garlic in small thick-bottomed sauce pan and cover with oil. Bring to boil, turn down to simmer and cook until garlic is soft and just beginning to brown, about 15-20 minutes. Stir every few minutes while cooking. Cool in oil. Will keep refrigerated for 1 month.

Mashed Potatoes
Ingredients
4 medium Idaho russet potatoes, about 3 lbs., 1/4 lb butter, 1/2 cup heavy cream
Directions
Cook peeled and cubed potatoes in water on low boil until easily pierced with fork, drain and save cooking water. In same pot lightly crush potatoes, add melted butter and warm cream, whisk potatoes until smooth, add some cooking water to potatoes if too stiff, add salt and white pepper to taste.

Zinfandel Syrup
Ingredients
1 bottle inexpensive, fruity zinfandel, 1 cup inexpensive balsamic vinegar, 1 tablespoon worcestershire sauce, 1/2 cup meat glacé (heavily reduced beef/veal stock), optional
Directions
Reduce all ingredients in thick bottomed sautee pan over medium heat to about 1/2 cup or until syrupy. Let cool.

Steak Salt
Ingredients
1 tablespoon sichuan peppercorns, 1 tablespoon rose peppercorns, 1 tablespoon allspice berries, 1/2 cup black peppercorns
Directions
Grind all above ingredients in spice/coffee grinder then mix with 1 lb. kosher salt and 1 oz. brown sugar. Put in jar with tight-fitting lid. Use on steaks, chops, ribs and fish throughout summer.

Don’t want to cook? Head to Gretchens and let Chef Gallegos and his crew cook this for you to perfection.

Happy Trails!

Mrs. Sun

Call 208.622.2800 or email restaurantreservations@sunvalley.com

Recipe from the Resort: Sun Valley Club’s Chicken Lettuce Wrap

Welcome to The Valley Sun’s series of Recipes from the Resort, where I scour Sun Valley’s restaurants for some of the best dishes to pinch for your personal cooking pleasure. This week I visited the resort’s newest dining establishment, The Sun Valley Club, and caught up with chef Art Wallace to get the skinny on a staple of the club.

Chef Art Wallace's versatile chicken lettuce wrap, a great option for wheat- and gluten- free diets

Check out this video for a quick, step-by-step guide to the simple but scrumptious Chicken Lettuce Wrap:

Chicken Lettuce Wrap
Serves 2

Internal Garnish
Ingredients
1/2 red bell pepper, 1/2 green bell pepper, 1 green onion, 1/4 cup water chestnut, 1 teaspoon chopped garlic, 1 teaspoon ginger, 2 cups cooked chicken, 1 tablespoon sesame oil, 6 whole lettuce leaves (Butterleaf or Iceberg)
Directions
Chop all the ingredients into bite-sized pieces. Combine bell peppers, onion, water chestnut, garlic and ginger. Heat 1 tablespoon of sesame oil over a high heat, saute the vegetable mix, add the chicken, saute for 2- 3 minutes more. Serve with whole lettuce leaves for wrapping and sweet chile and curry sauces.

Coconut Curry Sauce
Makes one cup
Ingredients
1 cup coconut milk, 1 tablespoon curry paste, 1 tablespoon brown sugar
Directions
Bring coconut milk and curry paste to a boil, reduce heat, simmer and add brown sugar. Continue to simmer until sauce reaches desired consistency.

Don’t want to cook? Head along to The Sun Valley Club and let Art and his crew whip these up for you.

Happy Trails!

Mrs. Sun

Recipe from the Resort: Trail Creek’s Baby Back Ribs

 

Trail Creek Baby Back Ribs with twice-baked potatoes and apple cider vinegar coleslaw

Welcome to The Valley Sun’s new Recipes from the Resort series. Over the coming weeks I’ll be scouring Sun Valley’s restaurants for some of the best dishes to pinch for your personal cooking pleasure.

This week I pried the secrets to Trail Creek Cabin’s mouthwatering rib sauce from Wendy Little, head chef at the rustic retreat. So, if your Fourth of July BBQ is not the hit of the neighborhood, I cannot be blamed!

 

Baby Back Pork Ribs
with Trail Creek BBQ Rub
& Smoky Bourbon BBQ Sauce

Prep Time: 1 hour 15 minutes
Cook Time: 3 hours 45 minutes
Serves 6-8

Trail Creek Smoky Bourbon BBQ Sauce
Ingredients
2 cups ketchup
1/2 cup mild (light) molasses
1/3 cup Bourbon
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons liquid smoke 
1 chopped chipolte Chile
1 tablespoon Adobo sauce
Directions
Combine all ingredients in a heavy bottomed saucepan. Bring to a boil, then reduce to a simmer stirring occasionally for 20 minutes. Chill and cover. Can be made one week in advance.

Trail Creek BBQ Rub
Ingredients
3 slabs Baby Back Pork Ribs
3 tablespoons brown sugar
3 tablespoons smoked paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon Chile powder
Directions
Preheat the oven to 250 degrees. Combine all ingredients expect the meat in a small bowl. Rub both sides of ribs with the mixture. Let stand one hour before cooking. Put the ribs in the oven with a water bath underneath. Slow cook the ribs for 3 hours (this can be done a day in advance). Remove ribs from oven and slather with the Smoky Bourbon BBQ sauce. Place on an indirect grill and cook using the Weber Method or something similar. Add wood chips to the grill for extra flavor. Barbecue for about 45 minutes, brushing occasionally with the sauce. Serve with twice-baked potatoes and coleslaw.

Don’t want to cook? Head down to Trail Creek Cabin and let Wendy and her crew cook these up for you: All the taste with none of the effort. They serve these scrumptious ribs and an array of authentic Western fare Tuesday through Saturday nights, call 208.622.2019 for reservations.

Happy Trails!

Mrs. Sun