Intro: For some, Telluride is an acquired taste. (For me it was quite an adjustment from Manolos to skis and no ordering in.) Others are instantly seduced by the rich flavors and textures of the region – which brings us to “Food Glorious Food.” In this brand new section of “Telluride Inside…and Out,” expect to find recipes from local chefs, profiles of the tocque brigade, restaurant reviews, and general comments about the gustatory delights of our box canyon.
We begin with a thumbnail sketch of longtime local/caterer Salli Russell and recipes for two of her great dishes to warm your insides on a frosty winter night.
Salli in her own words:
"Jim and I met after I moved to town from Los Angeles in 1973 to open a travel agency. We’ve been together ever since. Our proudest achievements are our two sons, Chason and Garrett, and creating Alta Lakes Observatory.
"Cooking and fine dining are twin passions, which I turned it into a business in 1989, starting with Carlisle Connick’s New Year’s Eve wedding. Over the years, I have developed a reputation for very high quality dishes with major eye appeal. All my food is made from locally grown (whenever possible) seasonal, fresh ingredients, which I combine in surprising combinations. Perhaps the most important ingredient that goes into each dish, however, is love, a feeling that carries right through to the smiling faces of those who serve our food.
"Bring on the snow. Here are two of my favorite soups and stews, which we have served up at Alta Lakes Observatory to guests coming up for a day of cross-country skiing, snowshoeing or sledding."
Tomato Bisque
Serves 6
2 medium onions, chopped
2 large cloves garlic, minced
4 Tbs. butter
1 28 oz. can whole tomatoes
1 46 oz. can tomato juice
2 bay leaves
1 8 oz. pkg cream cheese
1 pt. light cream
salt & pepper
lemon juice
Saute the onions and garlic in the butter until soft. Add the tomatoes, tomato juice and bay leaves. Simmer for 20 minutes. Remove from heat and let cool. Drain the tomatoes, reserving the juice, and puree them in a blender with the cream cheese. Mix the puree with the reserved juice. Add the light cream and season to taste with salt, pepper and lemon juice. Garnish with fresh herbs such as chopped fresh dill or basil. Croutons are also a great addition.
Beef Stew
Serves 6
1 medium onion, chopped
2 large carrots, peeled and chopped 1”
2 stalks celery, chopped 1”
3 red potatoes, chopped 1”
8 button mushrooms, quartered
4 Tbs butter
1 lb beef tenderloin, cut into 1” cubes
1 cup flour w/salt & pepper added
1 bay leaf
1 cup parsley, minced
2 cloves garlic. minced
2 cloves clove whole
salt & pepper
2 Tbs Kitchen Bouquet*
1 pkg. favorite brown or beef Gravy
1 cup burgundy wine
Saute carrots, celery, onion, garlic, parsley and potatoes in butter. Add mushrooms. Let simmer while you toss meat in flour, salt, and pepper. Saute beef in 4 Tbs butter until browned on all sides in large skillet. Remove beef to sauteed veggies, and deglaze skillet with wine. Return beef, veggies to pot, add 2 cups water, Kitchen Bouquet*, whole cloves, beef gravy and bay leaf. Let simmer for at least two hours, then serve with Cindy Bread Country French Bread** green salad and your favorite red wine. Then sit back and enjoy the smiles from your happy, happy guests.
*Kitchen Bouquet can be purchased at any grocery store in the spice dept and is simply a reduction of all kinds of veggies - turnips, carrots, celery, etc. – and is used as a “browning and seasoning sauce fo meat, gravy, & stew.
**Cindy Bread can be purchased at the Cindy Bread Bakery in Lawson Hill or found on the shelves of Clark's Market in Telluride and/or Norwood. Cindy Bread Bakery provides a wide variety of freshly baked breads, and carries on many traditions and recipes from Cindy Farny and Monika Callard, both of whom studied in France to perfect the art of baking french breads at high altitudes. The bakery also offers fabulous sandwiches and out-of-this world Jean-Louis desserts.