Skip to main content

Posts

Flagstaff House Executive Chef Mark Monette's Family Legacy

Mark Monette, executive chef and partner of Flagstaff House, has been the man behind the scenes in the kitchen for countless special occasions and celebrations. This fine dining restaurant situated a few miles up Flagstaff Road in Boulder, perched at the Flatirons' edge with a bird's-eye view of the city, is where Monette has spent more than three decades fine-tuning his craft in this family run business. The restaurant and staff have received accolades and notoriety locally and nationally, including recognition for being named "Top Ten Restaurant in Boulder," "Most Romantic Restaurants in America" and "Best American Cuisine and Best Wine Selection." (This article is from a Q&A interview I did with him in February, 2017.)
Your father, Don Monette, bought the Flagstaff House in 1971 when you were 10 years old. What do you remember about the restaurant back in those days?
"We would come up here in the summer and work, and it was just busy al…
Recent posts

Pralines and Dreams

I considered myself to be a decent cook and baker.  However, candy making had been unchartered territory until I recently cracked the code of a favorite—chewy Texas Pecan Pralines.  This culinary epiphany came only days before I left my home sweet home in Austin, Texas, to return to CU Boulder after an epic hiatus to wrap up my bachelor’s degree in journalism.

When I was a little girl, I remember tasting heavenly, creamy homemade pralines, bursting with pecans, handcrafted with love by my mom.  She only whipped them up a few times, but I just couldn’t get the memory of those buttery, sugary treats out of my head.  They were that good.  I asked her if she still had the recipe, but I knew it would be hopeless since my mom wasn’t one for keeping track of her down-home style cooking.

I married my college sweetheart, a guy with the same first name as me, and began teaching myself to cook.  Becoming “Kelly Times Two” was amazing, and I had a lot to learn as an aspiring home chef, plus a long …

Buttery Pie Crust

Pie crust 101
Get a cold stick of butter, cut it into sixteen pieces. Put some ice cubes into a measuring cup with water to get it cold. Measure 1-1/4 cups flour and 1/2 teaspoon salt. Remove ice cubes (and excess water) to measure to 1/4 cup ice cold water. Add butter, flour, and salt into food processor and pulse until it is all mixed into fine, crumbled, and loose pieces. Slowly pour the cold water in until it turns into a big ball. Take it all out and put into a gallon sized zippered plastic bag, pressing dough to form a thick, slightly flattened disc, that will be rolled out later. Refrigerate for approximately an hour. I like to use a mat for rolling out my pie dough, although I have made a ton of pie crusts directly on a clean and floured countertop surface.
Sprinkle flour over the surface, and take the chilled dough from the refrigerator and place in the center of floured surface.
Add additional flour to the top of the dough.
Press the dough down to flatten it a bit before usin…

Coconut Cream Pie

Coconut cream pie, one of Kelly's and my favorites! Here's how I make the filling.

Filling
5 tablespoons corn starch 1 cup sugar 1/4 teaspoon salt 2-1/2 cups milk 3/4 cup heavy cream 3 egg yolks 2 tablespoons butter 2 teaspoons vanilla 1/2 cup coconut
Mix cornstarch, sugar, salt, milk, cream in pan and cook on medium heat, stirring constantly until smooth and thick. Pour small amount of egg mixture into egg yolks, blend thoroughly, then pour back into pan. Cook additional 2-3 minutes, then remove from heat. Stir in remaining ingredients. Pour into cooked pie crust. 

(My preference is to use a tart pan with the bottom circle that lifts out, rather than a traditional pie pan or plate. I used a tart pan to make the pie in these pictures.)  

Chill 3 to 4 hours. Whip one cup heavy cream, add sugar as it starts to thicken, then spread whipped cream over top. Calories: 458 per 1/8 slice.   


BYU football weekend

Hello blog world! It's been a while. So tonight's occasion to check in is rather lame, considering I neglected to cover events such as my daughter returning home from her mission in Hong Kong and Macau in April, or my toddler turning two in March, or my other daughter starting middle school recently, etc. Football season apparently gets me off the couch with updating the blog. So, here we go!  We first got asked by Kelly's cousin, Tim, a month or so ago, if he could stay here with us during the BYU game when they come to Austin. Then in the past few days, several other out of town friends texted me to say they will be out for the big game. I've been so anxious for the Cougars to come to town that I did what I always do when an upcoming event is approaching, I started planning a party menu. I whipped up all manner of BYU blue treats, and built up the anticipation for the big weekend. 
Our social worker who flew to Taiwan when we did our home study to adopt Hannah, was one…

First time singing bed time song

Oh my goodness. He just melted my heart. Every time before I put Isaac down for a nap, I sing "I Am a Child of God" and then put him in the crib. Today I asked if he wanted to sing with me and he said, "sing!" So I took the binky out of his mouth as we stood next to his crib, and he practically sang the entire song with me! I had a hard time singing and not crying because it was so incredibly sweet! He has been listening and learning. Sometimes he applauds at the end of the song. He is such a joy to have in my life.  This was taken outside a Subway sandwich shop near Kelly's work, where we often meet him during lunch on Mondays since Kelly goes directly to Chinese class each Monday after work. Isaac is usually in bed by the time Kelly gets home, so this gives them a chance to see each other a bit during the day. He still goes down so well for his nap without crying and sleeps for about two hours every afternoon. He's such a good baby. 
A few days ago, I was d…

Pecan Pie Tartlets

My most favorite pie in the world is pecan pie.  Recently I treated myself to a new set of these mini tart pans and want to share how easy these completely irresistible petite versions are of this family favorite recipe that I got from my sister, Tracy, that came from our Grandma Jackson.
The set of six mini tart pans from The Pampered Chef each has a removable bottom, which is perfect for removing the dessert without any problems.  I used one Pillsbury refrigerated pie crust, and rolled it out to make an oblong piece of dough, to be able to fit all six pans.   As you can see, I sprinkled a little bit of flour onto the counter top to prevent the dough from sticking. I cut the dough into six sections using a tiny paring knife, then one by one, placed dough inside a tart pan, and gently pressed it down into the bottom, to fit closely around the fluted edges, then used my fingers to press down and cut off any excess dough from along the top edges.  I discarded the remaining dough. Preh…