Spices are almost as old as food, and as we close out our Back To Basics month and look ahead to a packed class calendar full of flavor, we’re reminded of the power of simple spice mixes.  Here are some guidelines to get you started:

Equipment:  You don’t need much to make a spice mix…just a knife, a sturdy food processor, or a mortar and pestle will do.  Be sure to have a clean space to work and some baggies or jars for storing your creations.

Supplies:  Fresh ingredients make the best blends, though dry spices can be used in a pinch.  Try a gourmet grocer or a specialty store like Savory Spice Shop and take home the flavors that intrigue you the most!

Philosophy:  Try a regional approach to your spice blends.  This map gives a great idea of the spices that are indigenous to various regions.  Choose a base spice to begin with, then add small amounts of complementary flavors, tasting all along.

Storage:  Store your spice blends in a cool, dry place and use as soon after blending as possible!  Spice blends play well as dry rubs, marinade components, even in salad dressings or savory pastries like bread or quiche.  Remember, a spirit of experimentation and adventure (and a willingness to throw away some duds) are key.

It’s back to basics month at Cook Street, and in celebration of our upcoming Classic Techniques:  Pastry intensive, we’re digging up fun facts on everyone’s flaky dish!  Did you know….

• “Pastry” refers to any food that has paste at its base, with essential base ingredients of flour, liquid, and shortening.
• The first pastries were baked by ancient Egyptians, who combined honey and grain meal for a sweet treat.  The Muslim invasion and cultural importation to Europe in the seventh century brought pastry into the mainstream.
• Remember the nursery rhyme “four and twenty blackbirds baked in a pie”?  Blackbirds were the least exotic thing baked into pastry during the Renaissance…when live frogs, birds, and rabbits were common pastry fillers.
• In 1440, French bakers not part of a particular guild were forbidden from making cakes.
• Pies have been made since ancient times, but they gained real popularity in colonial America, where settlers were short on flour, traditional stoves, and filler ingredients.  The ultimate leftover receptacle, and a promoter of early food preservation, pies became one of America’s most popular and long-lasting culinary traditions.

Go beyond history to make some of history’s best pastries at CT: Pastry this May!  Click here to register.

• Nothing says spring like deliciously edible flowers on your pastries: http://ow.ly/1A5IS #
• Awesome article on the local, craft #beer in a can movement (sadly, missing @wynkoop!): http://ow.ly/1A5Jp #
• Like Proust with your pastry? Here's a great feature on madeleines: http://ow.ly/1A5JZ #
• Fascinating article on the economics of orchard labor via @denverpost: http://ow.ly/1A5Kw #
• Got the munchies this 4/20? @cafewestword rounds up today's #Denver foodie events: http://ow.ly/1AKwn #
• When's the last time you had a 14% wine? Great debunking and information in this WSJ article: http://ow.ly/1AKz4 #
• Consommé and Beef Bordelaise are on the menu today for our professional students. What are you cooking for dinner? #
• Is vegetarianism dead? Fascinating article here: http://ow.ly/1AKKp #
• RT @denverfoodgirl: Only 1 week till my cooking class @tweetcookstreet! Hope to be transported by “One Night in Rome”. http://bit.ly/ayo2S4 #
• So, you're signed up for @5280Magazine's Table Talk, right? We're excited about our partnership with them…sign up here: http://ow.ly/1BeKJ #
• Can paper save your plate of asparagus? Interesting cooking technique ahoy: http://ow.ly/1BeMx #
• How will YOU celebrate Earth Day? How about with some leftovers? Interesting take here: http://ow.ly/1BeNV #
• Here's a basic food skill we can't live without – spicing up leftovers. Our guide here: http://ow.ly/1BsNx #
• RT @hlane: Sounds fun! RT @BookCliff Wine Festival #FortCollins Friday. http://www.fortnet.org/winefest/ #
• Happy Earth Day! We're talking eco-friendly leftovers at the blog: http://ow.ly/1BJrV #
• Did you know that Cook Street offers private events and parties complete with cooking lesson? Call us for details! #
• What foodies can learn from family, wartime survival: http://ow.ly/1BJuM #
• Congrats, Savory Spice Shop for your upcoming Food Network turn! Details via @dailycamera: http://ow.ly/1BMvJ #
• Wow…this piece on urban wine without vines got our brains going! http://ow.ly/1Ceze #
• This article starts with a dumb question, finishes with a great interview on PIE: http://ow.ly/1CeBr #
• This is cool – virtual bread to benefit Share our Strength: http://ow.ly/1CeDn #
• So…what's everyone trying their hand at this weekend in the kitchen? #

With leftovers being touted as the latest way to reduce your carbon footprint [http://ow.ly/1BeNV] (and gourmet leftovers a staple of basic cookery), we thought it might be time for a leftover refresher course.  Here are some great tips:

• Commit to Leftovers:  Whether it’s saving small portions you’d normally trash or cooking extra to ensure leftovers, success with leftovers is all about planning.  So try a doggie bag and get out the Tupperware BEFORE you’re done cooking…you’re more likely to make the most of leftovers that way!
• Multipurpose Your Meals:  Try cooking with basic staples like rice, roast chicken, or roasted veggies, then repurposing with different spices and pairings over time.  For example, a roast chicken can be eaten with mashed potatoes one day, folded into enchiladas the next, and form the basis of stock or soup later in the week.
• Eggs are your Friend: When you’re looking to transform last night’s meal into a new one, an egg can be your best friend.  Try scrambling leftover veggies into an omelet, pouring egg custard over veggies or meats for a quick quiche, or binding together potatoes or other soft foods into patties that can be sauteed and enjoyed as a side dish.  Yum!
• Store Smartly:  If you can’t refrigerate leftovers after two hours, trash them.  The freezer isn’t a Dumpster, so clean it out regularly and double-wrap food to protect against the dreaded freezer burn.  And a simple paper towel in the bag or container with cut veggies can make them last days longer!
• Your Body=/= Trash Can:  There can be a temptation to use EVERY odd end of vegetable and every bone in your stock or leftovers.  But remember:  using food for the sake of reusing it isn’t always your best bet.  Learn to determine whether your food is palatable, good, or compost-worthy…your tummy will thank you for it!

• Got wine? @cafewestword spotlights three wine-soaked events taking place tonight: http://ow.ly/1xoTr #
• Are apples the next superfruit? http://ow.ly/1xoNX #
• Terry, our Chief Operating Officer, is in Italy with the Professional Program this week. What Italian delicacy should she be sure to sample? #
• This article on home food visits in Italy left us inspired and hungry: http://ow.ly/1wRXk #
• Yay! Cook Street's on the front page of today's @denverpost Lifestyle Section – read the article here: http://ow.ly/1xT6x #
• Looking to buy a restaurant? You can have golf-side seating and all the parks for a cool half mil (via @cafewestword): http://ow.ly/1xTey #
• Do you know your oils? Brush up on a kitchen basic with this great primer: http://ow.ly/1xTfG #
• Great recap of the recent Craft Brewers Conference (with special honors to a strong Denver brew): http://ow.ly/1xTiR #beer #
• Think French food is stuffy? The Le Fooding movement is focused on the modern. Fascinating New Yorker profile here: http://ow.ly/1ycMh #
• Does chef mean crusader? These days, yes. Celeb chefs who are committed to health, too: http://ow.ly/1ycMz #
• This week our prof students are working on Vichyssoises, Vacherins, and a slew of other delectables. What are you cooking this week? #
• RT @denverfoodgirl: Thank you @JGrugile for another amazing meal! Shrimp/grits, bone-in pork chop, seared scallops… http://ow.ly/1ycO2 #
• In the spotlight on the blog today: FISH! Fun facts ahoy: http://ow.ly/1ywye #
• More chefs as saviors…Mario Batali explains his restaurant's green outlook: http://ow.ly/1yRQd #
• Beer cupcakes and beer milkshakes? Um, we think that's a good idea: http://ow.ly/1yRTC #
• This great article on a local international market has us thinking about new flavors and ingredients. Delish: http://ow.ly/1yRVz #
• Just a reminder that the Cook Street Facebook fan page has MOVED…and we want you! New addy is http://facebook.com/cookstreetculinary #
• No way! RT @TheGourmetGirl: So I'm obsessed with sharing all things food & wine related. Is that really such a bad thing? #GGM #foodies #
• Is a yak the best bovine you'll ever eat? We enjoyed this article (shouts to @kermode): http://ow.ly/1zkxL #
• What are you doing tonight? Here's @cafewestword's list of culinary benefits in #Denver to get you thinking: http://ow.ly/1zkza #
• New food trend alert: Greek yogurt. Did you know you can make your own by straining reg. yogurt? Article on the trend: http://ow.ly/1zkAw #
• What's up with My Month In Food? Our correspondent @denverfoodgirl updates us with info on her food week, a slideshow: http://ow.ly/1zurt #
• Ready for summer in a glass? Might be time to pick up a rosé from somewhere like Sip or Mondo Vino…your guide here: http://ow.ly/1zkCy #

Susan aka DenverFoodGirl has been busily savoring her month in food…and she has an update for us!  Says Susan:

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We’re thrilled about our upcoming A Fish Tale class and thought we’d offer a quick refresher on everyone’s favorite finned delicacy. To wit:

• Landlocked? Colorado does not boast ocean proximity, but we’re lucky to have local vendors that fly and drive their catch in to the Denver metro area. Around 4 p.m. on any given day you’ll probably notice a run on Pacific Ocean Marketplace, where chefs crowd around to buy that night’s catch.
• Fresh is Best: We recommend touching every fish you buy. Gross? Maybe, but it will prevent foodborne illness and an even bigger ick factor later. If you’re buying a whole fish, look for a clean, well-colored fish with clear and bright eyes. Gills should be red and the flesh should spring back from a gentle touch. Does it smell, well, fishy? Hand it back to the fishmonger. Fish should smell like the sea, not rotting fish!!!
• Wine and Fish: Fish lends itself to bright, crisp wines like Sauvignon Blanc, Chardonnay, or Riesling. Think red wine and fish don’t play nice? Think again. Go for ones that are light to medium body, and pair with more substantial fish.

• Alice Waters is the ultimate locavore…so why does she inspire such animosity? Great profile here: http://ow.ly/1uGc9 #
• Get your culinary green on in #Denver with the Green Route tour tonight: http://ow.ly/1uGdV #
• There's still time to weigh in…what basic skills do YOU want to see covered in Cook Street's "Back To Basics" month? #
• So we can't help but wonder…what's your favorite new restaurant in #Denver metro lately? #
• Here's a cool food revival – Welsh food back in vogue: http://ow.ly/1uYwX #
• Welcome to @denverfoodgirl, our second My Month in Food correspondent! And thanks @kermode for your March awesomeness #
• Can't do a Caribbean cruise for spring break? How about a soup instead? via @denverpost http://ow.ly/1uYz0 #
• Our professional students are eating pork loin and potato galette this afternoon. What are you cooking for dinner? #
• Whoa…Chef Alex Seidel of Fruition lands a spot on Food & Wine's prestigious Best New Chefs list! Congrats! http://ow.ly/1vpGO #
• Attention Cook Street fans…our Facebook page is MOVING to reflect our new name! Become a fan here: http://ow.ly/1vBGg #
• RT @ virtuallybing June food photo wkshp in Boulder by local blogger @userealbutter & 3 others. Info: http://ow.ly/1vCf5 #
• It's a new month in food…check out pics from last month's foodie correspondent, say hi to @denverfoodgirl at the blog: http://ow.ly/1vKSJ #
• Don't have a grill? Stove-top smoking is all the rage: http://ow.ly/1w5d5 #
• Hungry for the mountains? You're in luck — Taste of Vail begins today! Details here via @cafewestword: http://ow.ly/1w5eJ #
• Next time you're looking for an interesting white wine, you may want to look to Spain. http://ow.ly/1w5k3 #
• Basic cooking technique…from world-famous chefs? Yes, please: http://ow.ly/1w5L9 #
• Want something fun to do on Opening Day? The Lobby is having a full-blown, all-you-can-eat pig roast: http://ow.ly/1wvoW #
• A culinary trend we can get behind: pastry chefs are the new stars – http://ow.ly/1wvqX #
• Happy #followfriday! What foodies should we be following? Your recommendations welcome! #
• Meet Chef Pete Ryan, Cook Street's newest faculty member in an unapologetic interview at our blog: http://ow.ly/1wzjy #
• Looking to make the perfect stock? Great tips here. Remember – your stock is not a trash can; ingredients count! http://ow.ly/1wvtM #

When Cook Street gathered for its first annual Chefs’ Circle Dinner on March 22, there was double reason to celebrate:  Chef Peter Ryan of Z Cuisine was not only honored that evening, but he announced his return to Cook Street as the Executive Chef Instructor for the school’s professional culinary program.  Chef Pete has been a part of Cook Street since its inception, graduating from the professional program in 1999 and acting as Chef de Cuisine until moving on to Z Cuisine as Chef.  Now he’s back…and we took a few moments to reacquaint ourselves with the straight-shooting Pete:

Cook Street: What brought you back to your culinary roots at Cook Street?
Chef Pete: Cook Street feels like home, and I couldn’t pass up the opportunities it’s presenting right now. I consider it to be the epicenter of Denver’s culinary world…a place where I got a solid foundation, an ability to cook anywhere, and lots of stupid culinary jokes.

CS: You’ve worked at restaurants with some pretty elevated culinary tastes. What do you cook for yourself when you’re not at work?
CP: I never cook for myself…I’m a chef! When I’m home, it’s beer, pizza, and takeout. I’m a guy first and a chef second. People think that just because you’re a chef you want Oysters Rockefeller every night, but sometimes I want to relax with a PBR and my mom’s sub-par meatloaf. Sorry, Mom.

CS: What Denver restaurant gets you going these days?
CP: Fruition, for sure. Alex is doing amazing things there…his feet are on the ground, but his reach is wide and he’s invested in his own farm and a talented team. I’d call him the real deal. I’m also loving Olivéa and Pete’s Kitchen. Would I go there for sushi? No, but if I want a big breakfast burrito that’s my place.

CS: What’s the lamest culinary trend of recent years?
CP: Fusion. It’s lame, it’s confusing, it’s disjointed, and it represents the lack of a serious foundation. Have you ever tried to put up a ladder on shaky ground and just ended up grabbing at the walls because you’re about to fall? That’s fusion for me. I know a lot of places are doing it, but without a decent focus it’s really garbage-can cuisine.

CS: What do you do when you’re not working?
CP: I work on my Victorian house, drink beer, and play horseshoes with my friends.

CS: What kitchen basics do you think are the hardest to master?
CP: Seasoning is hard to figure out and even harder to teach. You have to mess up a LOT before you can do it right. I can provide guidelines, but I can’t tell you how to understand your own palate. I’ve messed up more asparagus than you can imagine, but now I understand how to flavor asparagus. Anyone can roast a hunk of meat, but to flavor it properly takes talent and skill.

CS: What’s your least favorite kitchen task?
CP: Chopping parsley. I hate that stuff. Actually, I try to embrace all kitchen tasks and never ask someone to do something I wouldn’t do myself. Nothing is beneath me. It’s humbling, but I can scrub floors, clean up equipment, and take out the trash. It comes with the job and keeps you grounded.

CS: Any foods you can’t stand? What’s your Massachusetts food craving (Pete hails from Plymouth)?
CP: I am not a huge salmon fan. Just don’t have a taste for it. And now you’ve got me craving a big bowl of chowder.

Our first My Month In Food is finished…and it’s time to welcome our next  MMIF correspondent, Susan aka DenverFoodGirl!  But first, a quick wrap-up with the wonderful Elizabeth Young who did such a great job as our inaugural correspondent:

What if anything changed about your relationship with food in the last month? I wanted to be more interesting in my food adventures than I might be in a normal month, so I focused a bit more on planning meals a little further ahead of time than usual. I found that it takes only a very little bit more effort to make a meal jump from good to great/more memorable.

Did you come any closer to finding local favorites or did you stick closer to home? I tend to stay closer to home. I find that it’s easy to be disappointed at average restaurants and chains. When I do go out (for anything other than convenience) I tend to look for dishes I won’t or can’t make at home, or to try to learn new combinations. I did try the Buckhorn Exchange, Denver’s oldest restaurant (with CO liquor license #1). I tried a special with quail, ostrich, and yak. The birds were great, but I was less impressed with their yak. Since I recently became a fan of yak, I was a little disappointed to not learn anything new about yak preparation, but I more than made up for that by visiting a yak ranch this month! (I still need to publish my blog post about that.)

What would you tell a friend about Cook Street? I’ve told lots of people about Cook Street! I think that for someone who hasn’t tried a class yet, I’d recommend they look closely at the course descriptions when selecting a course. There really are students of all levels of cooking ability, so don’t be intimidated. Go with a friend – I’ve seen lots of people take that approach and they really seem to enjoy themselves! I think more serious students should focus on the techniques classes. I’m looking forward to some of the grilling classes over the summer.

What was your most memorable experience with food this month?  Your worst? My most memorable is experience is the one I still need to blog about – visiting the yak ranch. A former coworker used to talk about how he bought all his beef directly from a local farmer, ordering an entire animal at a time. I now want to do the same with yak and bison, so the ranch visit was really my first step in that direction. I think the worst was wondering how many people I bored by talking about almost nothing but food for an entire month! That said, I have several more Twitter contacts as a result of this program, and I even have plans to meet some of them in person. That’s great, since I’m still settling into this area!

Now, let’s meet our new correspondent…Susan aka DenverFoodGirl!

Culinary start: New Moon Café in Allegany , New York . I worked there almost 20 years ago in college making and tasting everything from falafel and baba ganoush to jamaican jerk chicken.

Favorite food: Nothing makes me happier than a comforting cassoulet.

The last thing I cooked: Blueberry muffins for my fiancé.

Best meal: Il Sanpietrino in Rome . One beautiful course after another. Wine flowed and the hours flew by. The restaurant was part of the Buon Ricordo Association http://buonricordo.com which literally translates to “happy memories”.

Favorite Food Movie: Like Water for Chocolate

Food idol: Julia Child – She was passionate, daring and adventurous with food, and life.

Favorite restaurant in Denver : Too many to pick just one. I will say that my favorite restaurant neighborhood is definitely the Highlands . It gets better every year.  As much as I enjoy exploring Denver ’s restaurants, I actually live with a very talented chef. My fiancé is really creative in the kitchen. We have our own version of the quick fire challenge where I’ll pick up four or five ingredients bring them home and he’ll whip up something amazing.