Food Friday: Huckleberries and Pot Pies

Jackson Hole is very close to Idaho and around this time of year the States famous huckleberries are in season.  We have been visiting Wyoming in the summers for a few years now but for some reason had never had the chance to try a huckleberry product, so yesterday was the day – after a long hike through the park we stopped by Dornans, fabulous outdoor dining in the park with unreal view of the Tetons, to try and find some huckleberry ice cream.  There is a small stand outside the restaurant where I had the chance to dig in – it was of course everything I thought it would be, delicious – similar to a blueberry but sweeter with a more dynamic flavor.  If you ever have the chance I highly recommend trying fresh huckleberries or just head right to the ice cream!


Another first for this year was the beginning of new family tradition – a food throwdown.  We decided it would be a fun way to mix things up a bit especially while we have the whole family together on vacation along with other close family friends – so we hosted our first annual family cook-off where each couple enters with their version of a designated entrée judged by area chefs.  This years entrée selection was Pot pie.  We have some serious foodies in this group so I had a feeling things were going to get a little over the top.

Here are some pictures from our cook-off:

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This gem was the overall winner – baby heirloom roasted vegetable pot pie in a beautifully decorated sour cream crust.  The entrants presentation was perfection served on a simple dish with burlap and a rustic bunch of organic carrots greens and all.

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Here is the recipe for the winning entrée:

Sour Cream Crust:

2 1/4 cups flour
1/2 tsp salt
3/4 cup (6 ounces) butter
1 egg
2 tablespoons sour cream
Sift flour and salt onto a board or into a bowl and make a well in the center. Break the butter (which should be firm but not too cold) into small pieces and put in the well with the egg and sour cream.  Work quickly with the fingers to blend the flour and ingredients until they form a soft ball of dough.  If necessary, add a little more sour cream (use no more than 1/4 cup in all) to bind dough.  Form into a ball, wrap in wax paper or foil, and chill in the refrigerator for 30 minutes.
Vegetable Filling:
 The entrants recipe was actually a “secret recipe” but based on the ingredients used this is filling I think most closely resembled it, you can find the recipe here (I think this couple added in morels and fava beans):
Happy Friday!!