tag:blogger.com,1999:blog-31214157840062638532024-03-05T17:08:35.437-08:00Bainbridge StyleFood and travel blog by amateur gourmet and Bainbridge Island mom.Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-3121415784006263853.post-32775178574007638932011-03-24T19:44:00.001-07:002011-03-24T19:44:29.500-07:00Lemon Basil Butter Cookies<h3>Buttery yellow daffodil clusters bloom across the island…  </h3> <p align="justify">Kids prepare for science fair and gardeners spend their afternoon turning the soil in raised beds.  It’s that time of year when anything is possible and we begin to imagine sunlight days and dinner on the deck. </p> <p align="justify">Lemons are on sale at the T&C and with them you can make your own version of spring in a cookie.  These are quick to mix, easy to bake and lovely to behold.  Light with lemon, rich with butter and a hint of peppery basil spice they are the perfect tea cookie with which to celebrate the arrival of spring.</p> <p> </p> <h3> <a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TYwBikPZpqI/AAAAAAAAAyE/mn_pWfRx-CU/s1600-h/IMG_8253%5B5%5D.jpg"><img title="IMG_8253" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="527" alt="IMG_8253" src="http://lh4.ggpht.com/_t97WEKF6Tj0/TYwBjNWr_MI/AAAAAAAAAyI/MKFmDGLb3KA/IMG_8253_thumb%5B3%5D.jpg?imgmax=800" width="398" border="0" /></a> </h3> <h3>Lemon basil butter cookies</h3> <p><em>from central market culinary resource center</em></p> <p>Makes about 2 ½ dozen</p> <p>2 cups flour</p> <p>½ teaspoon baking soda</p> <p>¼ teaspoon salt</p> <p>1 cup sugar</p> <p>1 tablespoon grated lemon zest</p> <p>1 cup chopped basil</p> <p>¾ cup butter, room temperature</p> <p>1 egg</p> <p>1 tablespoon lemon juice</p> <p>3 tablespoons sugar for rolling</p> <p>Sift together flour, baking soda, salt. Set aside. In a food processor, mix sugar, lemon zest basil and butter until light and fluffy. Add egg and lemon juice and pulse until incorporated. Add 1/2 of dry ingredients and pulse once. Add other half and pulse to combine thoroughly. Wrap or cover dough and chill for one hour or until firm. Shape into 1-inch balls. Roll in sugar to coat and place 2 inches apart on an ungreased cookie sheet. Press each ball with palm of our hand to flatten slightly. Bake for 10-12 minutes or until golden. Transfer to racks to cool.</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-15080481682998999102010-09-18T07:43:00.001-07:002010-09-18T07:43:40.532-07:00Country Pate<p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TJTP-mgJoDI/AAAAAAAAAxI/a5aQ3yf9PVA/s1600-h/barnparty007.jpg"><img title="barn party 007" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="267" alt="barn party 007" src="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTP_LgY_WI/AAAAAAAAAxM/enkVv7LMKbU/barnparty007_thumb.jpg?imgmax=800" width="394" border="0" /></a>  </p> <p>This was the first course served at the French Country Barn dinner…This Jacques Pepin recipe seems to me, a neophyte from and island in the Pacific Northwest, to be VERY authentic.  It uses veal, pork, country ham and chicken livers.  Layer them in, so a design shows when sliced.  The green bits are pistachios.</p> <p> </p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTP_4L1tuI/AAAAAAAAAxQ/bnCaNV5r5wk/s1600-h/barnbdayparth0413.jpg"><img title="barn bday parth 041" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="barn bday parth 041" src="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTQAsa2jMI/AAAAAAAAAxU/a-6MfA0kY6U/barnbdayparth041_thumb1.jpg?imgmax=800" width="184" border="0" /></a>  <a href="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTQBh4mWUI/AAAAAAAAAxY/w-XQA75yKMk/s1600-h/barnbdayparth0465.jpg"><img title="barn bday parth 046" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="barn bday parth 046" src="http://lh3.ggpht.com/_t97WEKF6Tj0/TJTQCHcukII/AAAAAAAAAxc/AQoqqXP54ls/barnbdayparth046_thumb3.jpg?imgmax=800" width="184" border="0" /></a></p> <p></p> <p></p> <p></p> <p></p> <p>Now, don’t expect too much from this dish that you marinated overnight then lovingly squished between your nimble fingers to mix.  Tell your guests in advance that you’re about to serve the FRENCH COUNTRY PATE…DO NOT try to surprise them with your brilliant cooking and presentation for they will be under whelmed when you present them with:  SPAM!</p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTQC2x1atI/AAAAAAAAAxg/NLpNOC6d7S0/s1600-h/barnbdayparth0615.jpg"><img title="barn bday parth 061" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="359" alt="barn bday parth 061" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TJTQDt1rEKI/AAAAAAAAAxk/wr9CvRZ0KE0/barnbdayparth061_thumb3.jpg?imgmax=800" width="273" border="0" /></a> </p> <p align="center">Or meatloaf if your crowd is more upscale than mine.</p> <p> </p> <p></p> <p></p> <p>Another word…don’t run to the grocery store while this gently cooks in a water bath and expect your husband to know what to do when the timer dings.  He may just look in the oven, see the complicated water bath set up and wonder why there’s a moat around the meatloaf.  He’ll turn off the oven and walk away…(without removing your masterpiece!).  DO NOT let this happen to you for your pate will be shriveled and sad with every ounce of fat rendered in a disgusting pool around it.  The point of the water bath is to warm the meat  slowly so that the fatty bits melt in your mouth, not in the pan.  Try not to cry if this happen and resolve in the grand tradition of Julia Child to serve it anyway with no apologies.  </p> <p> </p> <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TJTQEm_dbtI/AAAAAAAAAxo/jgR1KDBZgSw/s1600-h/barnbdayparth0516.jpg"><img title="barn bday parth 051" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="376" alt="barn bday parth 051" src="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTQFAXM2vI/AAAAAAAAAxs/m-JONFf9hS0/barnbdayparth051_thumb4.jpg?imgmax=800" width="286" border="0" /></a> Your pate should NOT look like this.  But if it does, scrape the fat and save it so sear beef for bourguignon and serve the pate’ anyway.  Your champagne drinking croquet playing guests love you anyway.</p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTQF8wt2mI/AAAAAAAAAxw/tcfhcomq63k/s1600-h/barnparty0461.jpg"><img title="barn party 046" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="262" alt="barn party 046" src="http://lh5.ggpht.com/_t97WEKF6Tj0/TJTQG9TJWWI/AAAAAAAAAx0/Zc2kNshaRhs/barnparty046_thumb1.jpg?imgmax=800" width="386" border="0" /></a></p> <p>Usually I add a link to the recipe but this one came from a book at the library (they have a huge cookbook selection!) and I forgot to make a copy.  This one from Molly at Orangette looks very good. <a title="http://www.bonappetit.com/recipes/2009/01/pate_de_campagne" href="http://www.bonappetit.com/recipes/2009/01/pate_de_campagne">http://www.bonappetit.com/recipes/2009/01/pate_de_campagne</a></p> <p> </p> <p>This would be a great appetizer for a holiday party.  I know! Too soon to be planning for the cold, dark days of winter but hearty, savory stick to your ribs food makes it almost bearable.</p> <p> </p> <p>Cheers!</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com0tag:blogger.com,1999:blog-3121415784006263853.post-46694845247778041692010-09-08T08:14:00.001-07:002010-09-08T08:14:23.401-07:00French Country Barn Dinner<p>Joining rustic and elegant has always fascinated me and for years I’ve wanted to have a fancy dinner in a barn.  Finagling the decor to fit the bill demanded vision and panache so I called my good friend  Daniela Faget of Bella Signature Designs.  Daniela loved the idea and within minutes we’d fashioned a sit down dinner for 20.  </p> <p><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoESgtaTI/AAAAAAAAAvs/whbELP577Xw/s1600-h/IMG_00903.jpg"><img title="IMG_0090" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="484" alt="IMG_0090" src="http://lh5.ggpht.com/_t97WEKF6Tj0/TIeoFhtzTwI/AAAAAAAAAvw/VR15h6w59BI/IMG_0090_thumb1.jpg?imgmax=800" width="324" border="0" /></a></p> <p>Our idea was to offer the event as an auction item for the preschool our children attend.  Our next call was to our dear foodie friend Lisa C.  She happily joined our little crew and before you can say <em>fois gras</em> we’d designed the menu and chosen the French Country theme.</p> <p> </p> <p align="center">Menu </p> <h5 align="center">Welcome</h5> <p align="center">Assorted Cheeses and seasonal fruits </p> <p align="center"><em>served with Champagne Cocktails</em> </p> <h5 align="center">Starters</h5> <p align="center">House Made Pate with Home Pickled Green Beans </p> <p align="center"><em>paired with Coppola Claret</em> </p> <p align="center">Warm Goat Cheese Salad with Bainbridge Island Organic Greens </p> <h5 align="center">Main</h5> <p align="center">Bouillabaisse with Garlic Roux and Crostini </p> <p align="center"><em>served with Coppola “Sophia” Rose</em> </p> <p align="center">Dessert </p> <p align="center">Fruit Tarts with Bainbridge Grown Strawberries</p> <p align="center"> </p> <p align="left">As things go, I fell so much in love with the event that I wanted it for myself.  When it came time for the bidding to begin, my dear husband and best pal Lisa B. joined forces and bought the fancy barn dinner as a gift.</p> <p align="left">Happy Birthday to me!!</p> <p align="left">Bountiful Farm is beautiful and the barn fantastic.  Daniela created an intimate feel by hanging filmy white linens from beams then laid three tables end to end.  For seating, we alternated linen covered parsons chairs with hay bales.  We topped each hay bale with cushions then draped them with burlap.  </p> <p align="left"><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/TIeoGaO6veI/AAAAAAAAAv0/2N7EfxkDOV0/s1600-h/IMG_02381.jpg"><img title="IMG_0238" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="285" alt="IMG_0238" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoHXDFO0I/AAAAAAAAAv4/hllil_1z9ik/IMG_0238_thumb.jpg?imgmax=800" width="420" border="0" /></a> </p> <p align="left">Daniela used lavender and poppies.  6 year old Jane was in charge of the napkins and she tied bows with garden twine and tucked a sprig of lavender in each.  Lisa’s welcome table overflowed with fresh berries assorted French cheeses and fancy crackers.  The roux she made to accompany the bouillabaisse was out of this world; rich with saffron and garlic.</p> <p align="left">Guests played croquet, admired the peacocks and made friends with the horses.  Chickens clucked, horses neighed, glasses clinked, guests laughed. </p> <p align="left"> </p> <p align="left"><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoIJhShwI/AAAAAAAAAv8/NEq2B3iuMFo/s1600-h/barn%20party%20043%5B1%5D.jpg"><img title="barn party 043" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="134" alt="barn party 043" src="http://lh4.ggpht.com/_t97WEKF6Tj0/TIeoIrVGs6I/AAAAAAAAAwA/kEYckzxGBPo/barn%20party%20043_thumb%5B1%5D.jpg?imgmax=800" width="195" border="0" /></a> <a href="http://lh3.ggpht.com/_t97WEKF6Tj0/TIeoJQiimSI/AAAAAAAAAwE/NdyxOHBPSUE/s1600-h/barn%20party%20059%5B1%5D.jpg"><img title="barn party 059" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="134" alt="barn party 059" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoKHZmX5I/AAAAAAAAAwI/hyCtnM4sLSE/barn%20party%20059_thumb%5B1%5D.jpg?imgmax=800" width="195" border="0" /></a> <a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TIeoKxEVGYI/AAAAAAAAAwM/Hwv46cSsW4Q/s1600-h/barn%20party%20026%5B7%5D.jpg"><img title="barn party 026" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="127" alt="barn party 026" src="http://lh3.ggpht.com/_t97WEKF6Tj0/TIeoLcIGvnI/AAAAAAAAAwQ/ezlA71jTKcI/barn%20party%20026_thumb%5B7%5D.jpg?imgmax=800" width="192" border="0" /></a>  <a href="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoMHPi77I/AAAAAAAAAwU/t4Fi84OW-BE/s1600-h/barn%20bday%20parth%20097%5B10%5D.jpg"><img title="barn bday parth 097" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="128" alt="barn bday parth 097" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoMWjlB_I/AAAAAAAAAwY/eZUjZacDoq8/barn%20bday%20parth%20097_thumb%5B10%5D.jpg?imgmax=800" width="187" border="0" /></a>   </p> <p><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoNULhokI/AAAAAAAAAwc/_lYq8ASeQn0/s1600-h/barnparty0464.jpg"><img title="barn party 046" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="265" alt="barn party 046" src="http://lh5.ggpht.com/_t97WEKF6Tj0/TIeoOHWtgEI/AAAAAAAAAwg/oStXfiLNN9E/barnparty046_thumb2.jpg?imgmax=800" width="390" border="0" /></a> </p> <p>We cooked all the food outdoors over a fire ring and gas barbecue.  Everyone helped out, Alan and Brad poured wine, Elaine kept an expert eye on the bouillabaisse and made sure the seafood was cooked to perfection, Kevin grilled the crostini. Hollind, Heather and Lisa served.</p> <p> </p> <p><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoO7H_MiI/AAAAAAAAAwk/iX8kJjZ9bgI/s1600-h/IMG_01363.jpg"><img title="IMG_0136" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="286" alt="IMG_0136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyOD34XfTz2Y1tZOZtBEqOIgLmNB17Jl862F1B8XQep7olCNGUQC6SE4V5nbQxhj21WomdvQOJtz6v2Fc6s2HXUi2AZFxoel6r_K-26mz7mIDhfSWKNLAWIsZkSMdfn4hy8jrDj7RCaI/?imgmax=800" width="420" border="0" /></a> </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TIeoQZ3HXyI/AAAAAAAAAws/CqtID7WbSio/s1600-h/IMG_02461.jpg"><img title="IMG_0246" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="280" alt="IMG_0246" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TIeoRNnaL7I/AAAAAAAAAww/Xp2mcVKrqOg/IMG_0246_thumb.jpg?imgmax=800" width="422" border="0" /></a> </p> <p> </p> <p></p> <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TIeoRvgawFI/AAAAAAAAAw0/iUCSEnn_8L0/s1600-h/IMG_03461.jpg"><img title="IMG_0346" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="629" alt="IMG_0346" src="http://lh4.ggpht.com/_t97WEKF6Tj0/TIeoScarUSI/AAAAAAAAAw4/IES0COy7m8I/IMG_0346_thumb.jpg?imgmax=800" width="419" border="0" /></a> <a href="http://lh5.ggpht.com/_t97WEKF6Tj0/TIeoSzuiTuI/AAAAAAAAAw8/BnyrIr2iYGw/s1600-h/IMG_03621.jpg"><img title="IMG_0362" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="280" alt="IMG_0362" src="http://lh3.ggpht.com/_t97WEKF6Tj0/TIeoTtC1sQI/AAAAAAAAAxA/r8yrjsNaIUI/IMG_0362_thumb.jpg?imgmax=800" width="422" border="0" /></a></p> <p>At the end of the evening I looked around.  No words can express the joy of having my parents and sibs mingling with all my dear friends and know they were all there for me.</p> <p>Candles flickered, music played, people laughed.</p> <p>Cheers,</p> <p> </p> <p>Carla</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-28532236158460827812010-09-04T12:32:00.001-07:002010-09-04T12:32:03.495-07:00Victoria Tasting Notes<p>Victoria was the highlight of this summer’s sail.  Nothing can compete with the whales, of course but you really need to come here to eat.</p> <p>There’s <a href="http://www.williesbakery.com/">Willies Bakery and Cafe</a> on Johnson Street where you can sit in a brick walled courtyard covered with geraniums and roses, warmed by a massive fireplace.  Their hot chocolate is the best and you can’t go wrong with their menu…I always have the traditional eggs Benedict one of five benedicts on their menu.   Ross had the Latin Benedict with chorizo and chipotle hollandaise. </p> <p>Tea at <a href="http://www.murchies.com/index.html">Murchies</a> is served on a silver (faux) platter and costs $1.90. you get your own pot and your choice of dozens of teas.  The pastries taste as good as they look which is saying a lot.  Jane recommends the New York cheesecake, I can vouch for the macarons, Lizzie’s all about the brownies thick as fudge and covered with a 1/4 inch layer of caramel and topped with chocolate swirls (I KNOW!).  Ross is old school (it’s his English upbringing I suspect) and swears by the currant scones with cream and jam.  Frankly…you can’t go wrong so if your budget doesn’t run to tea at the Empress you’ll be very happy at Murchies on Government street.</p> <p>If your budget does run to high tea at the <a href="http://www.fairmont.com/empress/GuestServices/Restaurants/AfternoonTea.htm">Empress</a> ($55 per adult $18 for princess tea) be sure to make reservations and don’t wait until the cruise ships arrive because the tearoom is booked on cruise ship days.  Dress up, put a bow in your princess’s hair and enjoy a world with queens and tea time.  Tea begins with strawberries and cream, study the portrait of Queen Mary and enjoy the pink, green and gold wedding cake decor of the room until your tea tower arrives laden with cheesecake, chocolates, shortcake, lemon tart, mini sandwiches of smoked salmon, cucumber, curry, carrot-ginger.  Divine.</p> <p>Victoria has an authentic Chinatown and we come here every visit for dim sum at <a href="http://www.donmee.com/Menu/dim_sum.php">Don Mee</a>.  Crispy duck with plum sauce, shrimp dumplings, gyoza fried tableside and savory rich soups like won ton and hot and sour.  Stoll Fan Tan Alley on your way back to the waterfront and pick up a dozen or so paper parasols to give as gifts or use as party favors.  Our family of four ate until we couldn't eat anymore for $45…a bargain.</p> <p>Would love to hear your favorite places in this grand city…</p> <p>Best,</p> <p> </p> <p>Carla</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com0tag:blogger.com,1999:blog-3121415784006263853.post-28985438912824976812010-09-04T12:31:00.001-07:002010-09-04T12:31:09.898-07:00Victoria Tasting Notes<p>Victoria was the highlight of this summer’s sail.  Nothing can compete with the whales, of course but you really need to come here to eat.</p> <p>There’s <a href="http://www.williesbakery.com/">Willies Bakery and Cafe</a> on Johnson Street where you can sit in a brick walled courtyard covered with geraniums and roses, warmed by a massive fireplace.  Their hot chocolate is the best and you can’t go wrong with their menu…I always have the traditional eggs Benedict one of five benedicts on their menu.   Ross had the Latin Benedict with chorizo and chipotle hollandaise. </p> <p>Tea at <a href="http://www.murchies.com/index.html">Murchies</a> is served on a silver (faux) platter and costs $1.90. you get your own pot and your choice of dozens of teas.  The pastries taste as good as they look which is saying a lot.  Jane recommends the New York cheesecake, I can vouch for the macarons, Lizzie’s all about the brownies thick as fudge and covered with a 1/4 inch layer of caramel and topped with chocolate swirls (I KNOW!).  Ross is old school (it’s his English upbringing I suspect) and swears by the currant scones with cream and jam.  Frankly…you can’t go wrong so if your budget doesn’t run to tea at the Empress you’ll be very happy at Murchees on Government street.</p> <p>If your budget does run to high tea at the <a href="http://www.fairmont.com/empress/GuestServices/Restaurants/AfternoonTea.htm">Empress</a> ($55 per adult $18 for princess tea) be sure to make reservations and don’t wait until the cruise ships arrive because the tearoom is booked on cruise ship days.  Dress up, put a bow in your princess’s hair and enjoy a world with queens and tea time.  Tea begins with strawberries and cream, study the portrait of Queen Mary and enjoy the pink, green and gold wedding cake decor of the room until your tea tower arrives laden with cheesecake, chocolates, shortcake, lemon tart, mini sandwiches of smoked salmon, cucumber, curry, carrot-ginger.  Divine.</p> <p>Victoria has an authentic Chinatown and we come here every visit for dim sum at <a href="http://www.donmee.com/Menu/dim_sum.php">Don Mee</a>.  Crispy duck with plum sauce, shrimp dumplings, gyoza fried tableside and savory rich soups like won ton and hot and sour.  Stoll Fan Tan Alley on your way back to the waterfront and pick up a dozen or so paper parasols to give as gifts or use as party favors.  Our family of four ate until we couldn't eat anymore for $45…a bargain.</p> <p>Would love to hear your favorite places in this grand city…</p> <p>Best,</p> <p> </p> <p>Carla</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-82590630757846840432010-09-02T09:56:00.001-07:002010-09-02T09:59:24.997-07:00What I did this summer<p>As children across the island pen “what I did this summer” at their newly acquired desks on this second day of school I work on our family journal. Here are some of the highlights:<img title="whales 186" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="263" alt="whales 186" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TH_XQtfwaeI/AAAAAAAAAvM/yLr6qLPEw64/whales%20186_thumb%5B1%5D.jpg?imgmax=800" width="389" border="0" /></p> <p> Most recently there were whales…entering Victoria harbor we found ourselves on an intercept path with a pod of Orca whales.  I called the kids on deck and we watched from the bow from what was a comfortable “look though the binoculars and see the whales kind of distance”.  Within a minute I realized the whales were a lot bigger than they should be and we were a lot closer than we needed to be.  At the same time I heard the engine grind into hard reverse and strain as Ross tried furiously to get out us of their path.  </p> <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TH_XRh66npI/AAAAAAAAAvQ/Wgrt4IQq-8g/s1600-h/whales%20184%5B6%5D.jpg"><img title="whales 184" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="268" alt="whales 184" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TH_XSVyJtaI/AAAAAAAAAvU/zUG7MzOKTjc/whales%20184_thumb%5B4%5D.jpg?imgmax=800" width="382" border="0" /></a> </p> <p>A whole pod of killer whales in motion is a lot faster than a twenty ton sailboat trying to fight momentum and turn on a dime.    Rather than risk injury to the whales from our spinning prop, Ross killed the engine and we sat dead in the water as a family of the world’s most graceful creatures approached us, coming so close we could reach across the bow and touch them.  They surrounded us, never varying from their path simply carrying on as if we didn’t exist.</p> <p align="center"><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/TH_XTaTxZPI/AAAAAAAAAvY/1P4F7l61z48/s1600-h/whales%20189%5B6%5D.jpg"><img title="whales 189" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="255" alt="whales 189" src="http://lh4.ggpht.com/_t97WEKF6Tj0/TH_XUWqHiGI/AAAAAAAAAvg/CkIfQz6Gxl8/whales%20189_thumb%5B4%5D.jpg?imgmax=800" width="377" border="0" /></a> Can you see the whale beneath the water?</p> <p>They dove, glittering in the morning sun and my children looked over the bowlines to see them beneath us.  Whale song as clear as the day filled the air and rainbows shimmered as they blew.  Within a minute they’d passed and we sat, stunned by nature and luck and beauty.</p> <p>I still can’t believe it.</p> <p>After a summer of silence I feel I owe you all something pretty grand but sadly boat cuisine is more about speed and ease than anything else…On top of that our fridge gave up the ghost so we’ve been old school on this voyage relying on huge blocks of ice combined with big bags of ice cubes (a broken fridge will not interfere with cocktail hour) and this is our last night on board so we’re down to the bare bones; half a block of feta, some smoked salmon, corn tortillas, other stuff I can’t identify and some tomatoes.  </p> <p>You know where I’m going with this: </p> <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TH_XVGRgEuI/AAAAAAAAAvk/-vf3FJpogwE/s1600-h/whales%20194%5B4%5D.jpg"><img title="whales 194" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="246" alt="whales 194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiodEnWnxHVIQTUrBGgLA4o3_OLIhUQGduSuMRyNoPcNF0z7WLqhXm-Mw4TIGkOQTvDY_B62YZHvGdnH5xB8CUvvi9S3qQys0P6Sr8ewY6axBxVyyit_nrdvU_mvnLtbMeq3F1iTsi-Ic/?imgmax=800" width="364" border="0" /></a> </p> <p>Did I mention I smoked the salmon myself?  Our benevolent neighbor Matthew gifted us some fresh king salmon on the eve of a family bout with stomach flu.  Yes, I know that’s too much information but the point is this…the fresh salmon sat in the fridge for three days before anyone in the family could look at food again and rather than let it sit longer, I brined it overnight and smoked it using my dad’s tried and true <a href="http://www.bainbridgestyle.com/2009/10/smoked-salmon.html">recipe</a>.</p> <h3>Smoked Salmon and Feta Quesadillas </h3> <p>Makes four</p> <p>8 corn tortillas </p> <p>1 cup smoked salmon, crumbled</p> <p>1 cup feta, crumbled</p> <p>Place an 8 inch sauté pan over medium heat and spray with non-stick.  Lay one tortilla in the pan and sprinkle with 1/4 cup feta.  When the  1/4 cup feta starts to melt sprinkle with  1/4 cup salmon and top with a second tortilla.  <p></p> <p></p> <p></p> <p></p> <p></p> <p>Press the tortillas together so they stick and then flip as you would a pancake.  When the salmon is warm and the feta is melted removed from heat, and repeat for the remaining three quesadillas then cut them into quarters, garnish with chopped tomatoes and serve.  Enjoy.</p></p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-68096620154046593922010-07-05T08:19:00.001-07:002010-07-05T08:19:35.807-07:00Truffle Brownies<p>Checking the mail is a daily ritual that involves a cup of tea and a five minute walk to to the top of the lane.  The alders and maples have grown together in places, creating lace doilies shadows on the road.   The baby birds have fledged, their nest empty but for one tiny downy feather, the salmon berries are ripe,and  St. John's wort has finally bloomed in messy yellow abandon.  These are the things I note as I stroll along wondering what Sophia our mail lady has delivered.</p> <p>When I get home I make a fresh cup of tea and settle in with my favorite cooking magazine.  Bon appétit has arrived and with it, this luscious truffle brownie recipe.  </p> <p>Brownies with a liquid layer of melted chocolate and hot cream…you had me at hello. </p> <p>   <a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TDH3_cTVNeI/AAAAAAAAAu8/t7L_Q2VGXIc/s1600-h/truffle%20brownies%20117%5B4%5D.jpg"><img title="truffle brownies 117" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="truffle brownies 117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkGSI6-wJd_j5essUNSW5OYkmju6dSoU00-viM1wSPphikJbyT2u30zaQ5fGqDBkoamWZeYaVcORKrkNqVkwubEFqOjwVhFk7rE4mFf2B2ebqlU3b6smqelqcARzYD30eUjob_1XwGmw/?imgmax=800" width="364" border="0" /></a> </p> <p> </p> <p>I highly recommend a sprinkle of sea salt for glamour and extra flavor.</p> <p>Cheers!</p> <p>Carla</p> <p></p> <p></p> <h2>Truffle Brownies</h2> <ul> <li>Nonstick vegetable oil spray</li> <li>12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided</li> <li>11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes</li> <li>1 1/4 cups sugar</li> <li>3 large eggs</li> <li>1 1/2 teaspoons vanilla extract</li> <li>1/4 teaspoon salt</li> <li>1 cup unbleached all purpose flour</li> <li>1 cup walnuts, toasted, coarsely chopped</li> <li>3/4 cup heavy whipping cream</li> </ul> <ul> <li> <h5>special equipment</h5> <p>9x9x2-inch metal baking pan</p> </li> </ul> <h5>Preparation</h5> <ul> <li> <p>Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes. </p> </li> <li> <p>Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.</p> </li> <li> <p>Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. <strong>DO AHEAD</strong><em> Can be made 1 day ahead. Cover and store at room temperature.</em></p> </li> <li> <p>Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.</p> </li> </ul> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-49157602737242001822010-06-28T20:10:00.001-07:002010-07-08T19:59:10.533-07:00Grilled Tomatoes with Gorgonzola<a href="http://lh6.ggpht.com/_t97WEKF6Tj0/TClkN0ElHPI/AAAAAAAAAu0/nPVankf90T0/s1600-h/barnbdayparth0385.jpg"><img alt="barn bday parth 038" border="0" height="287" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TClkPMucw0I/AAAAAAAAAu4/UAHKKxwsXTQ/barnbdayparth038_thumb3.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="barn bday parth 038" width="380" /></a> <br />
So easy, so elegant and so tasty that the kids even eat them. This recipe comes from the Central Market weekly fresh sheet and I’ve made them nearly every night since I discovered the recipe.<br />
Cut tomatoes in half and place cut side down on hot grill for three minutes. Remove from grill, sprinkle with blue cheese and return to grill cut side up for another minute. Serve immediately.<br />
They make a beautiful accompaniment to any meal.Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com2tag:blogger.com,1999:blog-3121415784006263853.post-6805037865462586002010-06-24T08:30:00.000-07:002010-06-24T08:42:08.037-07:00Grilled Vegetable Salad with Feta Cheese<p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/TCN8y9Tw1CI/AAAAAAAAAus/-UySRJBUuKo/s1600-h/tortillasoup0521.jpg"><img title="tortilla soup 052" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="287" alt="tortilla soup 052" src="http://lh4.ggpht.com/_t97WEKF6Tj0/TCN8zqCG2II/AAAAAAAAAuw/BmOtJRXiJz4/tortillasoup052_thumb1.jpg?imgmax=800" width="378" border="0" /></a></p> <p>Aunt Sharron came for a visit a few months back.  She spent some time keeping Molly beagle company while we frolicked with Mickey and Ariel and the Pirates of the Caribbean.  She kindly delivered us to and from the airport, no small favor when you live on an island and rely on ferries to get you to and fro.  </p> <p>She welcomed us home with rich and savory vegetable soup and the next day we pored over stacks of cookbooks and chose this recipe to begin our cook-fest.  Just now I realize that it has fennel in it…after my last post you know that I’ve recently become a huge fan of fennel but it turns out that fennel has been sneaking around my kitchen for a while.</p> <p>You can grill or broil this.  I  broiled all the veggies together with absolutely no regard for the special handling suggested below with different cooking times for everything.  I skipped the step about cutting into smaller pieces and tossed the whole thing, hot and charred, fresh from the broiler into a bowl and onto the table. </p> <p>I love that some of the veggies were crisp tender and some more melting.  I like that the feta softened and smeared all those lovely veggies with it’s tart and pungent cheesiness. The vinegar made a bright counterpoint to the spicy basil.  </p> <p>With each bite I re-invented this dish, first as a sandwich piled high on a baguette and quickly grilled , then as a relish, chopped fine and served beside meatloaf or added to pasta for a healthy flavor punch.  </p> <h3>Grilled Vegetable Salad with Feta Cheese</h3> <p>1 small or ½ medium fennel bulb with fronds attached</p> <p>1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces</p> <p>1 medium red onion cut into ¼ inches thick slices</p> <p>1 medium zucchini, cut lengthwise into ¼ inch slices</p> <p>1 medium yellow squash cut lengthwise into ¼ inch slices</p> <p>¼ cup extra-virgin olive oil</p> <p>Kosher salt</p> <p>3 Table spoons red wine vinegar</p> <p>Freshly ground black pepper</p> <p>1½ cups grape tomatoes, halved</p> <p>½ cup crumbled feta cheese (2½ oz.)</p> <p>3 tablespoons loosely packed thinly sliced fresh basil</p> <p>Cut the stalks off the fennel bulb. Remove about ¼ cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarter lengthwise and trim away most of the core leaving just enough intact to keep the layers together.  Slice the quarters lengthwise ¼ inch thick.</p> <p>Prepare a medium gas or charcoal grill fire (alternately, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 tablespoons of the olive oil and season with ¼ teaspoon salt.</p> <p>Grill the vegetables in batches, flipping once, on both sides are nicely charred and the vegetables are just tender about 12 minutes total for the fennel, 10 minutes total for the pepper and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into ½ inch dice and transfer to a large bowl.  Add feta.</p> <p>In a small bowl, whisk the remaining 2 tablespoons olive oil, the vinegar, ¼teaspoon salt and ¼ teaspoon pepper. Toss the vegetables with the dressing .</p> <p>Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper.</p> <p>Serves 4…from Fine Cooking April/May issue</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com0tag:blogger.com,1999:blog-3121415784006263853.post-87465768645816365362010-06-21T22:19:00.001-07:002010-06-21T22:19:51.954-07:00Fennel and Arugula Salad with White Balsamic and Orange Vinaigrette<p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/TCA_1fpqOmI/AAAAAAAAAug/__tYO1fjB9U/s1600-h/house%20pics%20031%5B3%5D.jpg"><img title="house pics 031" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="484" alt="house pics 031" src="http://lh4.ggpht.com/_t97WEKF6Tj0/TCBH82GQZcI/AAAAAAAAAuk/D21NN3Xt898/house%20pics%20031_thumb%5B1%5D.jpg?imgmax=800" width="364" border="0" /></a>  Holy cow!  Wine society met weeks ago and I’m just now telling you that it was FABULOUS!  The theme was fresh and grilled and we focused on local Farmer’s market ingredients.  This salad is a fine example of local: The arugula and greens came from our garden and though we were a few weeks early for island grown strawberries we managed to get some gorgeous raspberries instead.  </p> <p>The subtle contrast of sweet and bitter is a sure salad winner but the real gem is this salad is the fennel.  It’s always fun to discover a new ingredient and in the two weeks since we had this salad at wine society I’ve embraced fennel; chopped, braised, added to scrambled eggs and of course in this salad.</p> <p>I love the unexpected crunch and the spicy, clean taste.  The original recipe called for orange segments and the dressing is anchored by orange juice concentrate and the sweet meets spicy  orange/fennel combination is where the wow is.</p> <p>Our wine expert, Jerred Wolfe from Palm Bay Imports paired this with <a href="http://www.palmbay.com/databaseimages/technicalsheets/sm_terrebianche_ts.pdf">Sella Mosca, Torbado</a>.  You’re not alone if you have no idea what this wine is because it’s made from a very unusual grape that is only grown in a small vineyard in Sardinia…I’d never heard of it prior to wine society but I can tell you it’s a luscious wine with bright crisp notes that worked beautifully with this assertive salad.</p> <p>This is a great summer salad and you can substitute any combination of greens and fruit, as we did, and have an unusual and impressive starter; add more shrimp and it could be a light summer dinner.</p> <table cellpadding="0" border="0"><tbody> <tr> <td valign="top"> <h3><b>Baby Arugula, Strawberry & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette</b></h3> <p><strong>From:  Cathy Casey’s Northwest Table</strong> <br /><i>Makes 6 to 8 servings</i> <br /><b>Shrimp</b> <br />1 tablespoon undiluted orange juice concentrate <br />Pinch of red pepper flakes <br />2 tablespoons minced orange zest <br />1 tablespoon Dijon mustard <br />2 tablespoons minced shallots <br />1/2 cup olive oil <br />2 tablespoons minced fennel fronds <br />1 tablespoon fennel seed, toasted and crushed <br />2 1/2 teaspoon kosher salt <br />1/2 teaspoon black pepper <br />2 pounds large raw shrimp (32 to 40) <br /><b>Salad</b> <br />1 large or 2 small fennel bulbs, trimmed <br />Oranges or Strawberries <br />6 cups baby arugula or Bainbridge salad blend <br />2 heads baby frisee (or Bainbridge salad blend), torn, rinsed, and spun dry <br />White Balsamic Vinaigrette (see below)</p> <p>To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails, then add the shrimp to marinade and toss to coat. Refrigerate and marinate for at least 1 hour to overnight. <br />To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)</p> <p>Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side. <br />Meanwhile, toss the arugula, frisee, fennel, and strawberries with enough of the vinaigrette to coat nicely - taste for flavor, adding more dressing if needed. (Carla’s note: wait until just before serving to add dressing) <br />Server the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing if desired. <table cellpadding="0" border="0"><tbody> <tr> <td valign="top"> <p><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http://www.amazon.com/Kathy-Caseys-Northwest-Table-Washington/dp/0811854329?ie=UTF8&s=books&qid=1199904489&sr=8-1&tag=rachelsodysse-20&linkCode=ur2&camp=1789&creative=9325"><img title="clip_image002" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="111" alt="clip_image002" src="http://lh6.ggpht.com/_t97WEKF6Tj0/TCBH9sOzn3I/AAAAAAAAAuo/ejQOt1LSaSg/clip_image002%5B3%5D.jpg?imgmax=800" width="104" border="0" /></a></p> </td> <td valign="top"> <p><b>White Balsamic Vinaigrette</b> <br /><i>Makes 2 cups</i> <br />1/2 cup while balsamic vinegar <br />2 tablespoon minced shallots <br />1 1/2 teaspoons Dijon mustard <br />1/4 cup undiluted orange juice concentrate <br />Pinch of red pepper flakes, or 1 tablespoon harissa paste <br />2 teaspoons kosher salt <br />Freshly ground black pepper <br />1 tablespoon fennel seed, toasted and ground <br />1 cup extra-virgin olive oil <br />1 tablespoon chopped fennel fronds</p> </td> </tr> </tbody></table> </p> <p>In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then re-whisk before using. The vinaigrette keeps, refrigerated, for up to 2 weeks.</p> </td> </tr> </tbody></table> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-86949027254148721312010-05-29T19:02:00.001-07:002010-05-29T19:02:05.170-07:00Tortilla Chicken Soup<p>I’m on a soup kick.  </p> <p>Lunch seems to slip past each day, lost in the blur of laundry, errands and kid transport.   Around 3pm I start nibbling at my chocolate stash too hungry to think.    I KNOW this is bad so I’ve made it easier to eat lunch.  Having a pot of fresh, savory soup in the fridge does the trick.</p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/TAHHGBlXhPI/AAAAAAAAAuY/j2tw4w8NaPU/s1600-h/soup0353.jpg"><img title="soup 035" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="362" alt="soup 035" src="http://lh3.ggpht.com/_t97WEKF6Tj0/TAHHGrX_uAI/AAAAAAAAAuc/G5_HvKXTMPQ/soup035_thumb1.jpg?imgmax=800" width="275" border="0" /></a></p> <p>Last month I made a batch of chicken stock.  The recipe called for two whole chickens and pounds of vegetables.  It was worth every penny and every minute spent chopping and stirring.  </p> <p>Homemade stock is so superb it makes even the best store bought chicken stock taste like salted water.  The recipe also yielded pounds of shredded chicken which I froze in one pound bags.  This recipe used the last of it so it’s time to make so more.  Organic Free Range chickens are on sale right now at Central Market buy one get one free.</p> <h3>Mexican Chicken Soup</h3> <p>From :  Ina Garten</p> <ul> <li>4 split (2 whole) chicken breasts, bone in, skin on </li> <li>Good olive oil </li> <li>Kosher salt and freshly ground black pepper </li> <li>2 cups chopped onions (2 onions) </li> <li>1 cup chopped celery (2 stalks) </li> <li>2 cups chopped carrots (4 carrots) </li> <li>4 large cloves garlic, chopped </li> <li>2 1/2 quarts chicken stock, preferably homemade </li> <li>1 (28-ounce) can whole tomatoes in puree, crushed </li> <li>2 to 4 jalapeno peppers, seeded and minced </li> <li>1 teaspoon ground cumin </li> <li>1 teaspoon ground coriander seed </li> <li>1/4 to 1/2 cup chopped fresh cilantro leaves, optional </li> <li>6 (6-inch) fresh white corn tortillas </li> </ul> <h4>Directions</h4> <p>For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips</p> <p>Preheat the oven to 350 degrees F.</p> <p>Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.</p> <p>Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-14617715412786178522010-05-23T21:55:00.001-07:002010-05-23T21:57:25.344-07:00Fresh Pea Soup<p><img title="fresh pea soup 031" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="265" alt="fresh pea soup 031" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S_oGpnRUNVI/AAAAAAAAAuE/c8g_Q4KvOUk/fresh%20pea%20soup%20031_thumb%5B2%5D.jpg?imgmax=800" width="392" border="0" />  </p> <p>I love Sundays.  Its the day my whole family sleeps in, relaxes together and the day I put together our weekly menus.  There are days, like today, when I stare at the empty paper and nothing happens.  I try in vain to summon creative meals beyond tacos and happy bowls and eventually resort to the cookbook shelf.  The cheerful faces of Ina Garten, Kathy Casey and others never fails to inspire me and the thought of all the seasonal goodies in my garden right now brought me to this fresh and light Sunday dinner.</p> <h2><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S_oGodSnUOI/AAAAAAAAAuI/SYt7-UdyEC4/s1600-h/fresh%20pea%20soup%20081%5B6%5D.jpg"><img title="fresh pea soup 081" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="232" alt="fresh pea soup 081" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S_oGo6tLBLI/AAAAAAAAAuM/qp6QNZFs2y4/fresh%20pea%20soup%20081_thumb%5B4%5D.jpg?imgmax=800" width="339" border="0" /></a>Fresh Pea Soup</h2> <p>From:  Barefoot Contessa at Home</p> <ul> <li>2 tablespoons unsalted butter </li> <li>2 cups chopped leeks, white and light green parts (2 leeks) </li> <li>1 cup chopped yellow onion </li> <li>4 cups chicken stock, preferably homemade </li> <li>5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas </li> <li>2/3 cup chopped fresh mint leaves, loosely packed </li> <li>2 teaspoons kosher salt </li> <li>1/2 teaspoon freshly ground black pepper </li> <li>1/2 cup creme fraiche </li> <li>1/2 cup freshly chopped chives </li> <li>Garlic croutons, for serving </li> </ul> <h4>Directions</h4> <p>Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.</p> <p>*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-89599755403190358252010-04-24T07:36:00.001-07:002010-04-24T07:36:01.871-07:00Food Friday…Cream of Sorrel Soup<p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S9MBzlURKuI/AAAAAAAAAt0/MjnVWuCH9cc/s1600-h/sorrel%20116.jpg"><img title="sorrel 116" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="279" alt="sorrel 116" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S9MB0BXwPOI/AAAAAAAAAt4/nVuOOO9CCTY/sorrel%20116_thumb.jpg?imgmax=800" width="368" border="0" /></a></p> <p>Something wonderful happens when friends gather to cook.    Together we become more than the sum of our parts. We dream (Food Friday goes to France) we plan (Cable TV show?!) we share.   We eat and talk and mostly we have fun and when I leave a food Friday I’m invincible.  My friends have convinced me.</p> <p>Food is love and that is never more apparent than on Food Friday.</p> <p>We’ve changed our focus a bit.  <a href="http://www.rossandcarla.com/blog/2009/07/food-friday.html">Food Friday</a> has become a culinary classroom.  We’re using <em>Mastering the Art of French Cooking</em> as our text and have recently mastered poached eggs (fresh is best) and  pastry shells (keep it cold).  This week we tackled soufflés and soup and each week we challenge ourselves to try something new…Like sorrel.</p> <p>Sorrel.  I’ve heard of it…had a vague notion that it’s green and…that’s about it.  I briefly pondered how an entire greens family could have escaped my notice for so long.  Rebecca from Persephone Farms convinced me I had to try it so I dutifully bought some and came home to flip through cookbooks.  I nibbled the end of a leaf and wow...the flavors are bright and tart but what really surprised me is that I know this flavor.  It’s unique and powerful and earned a place in my taste memory when I was a kid.  We called it “sourgrass” and it grows wild all over the place.  </p> <p>I did a little research and it turns out, the sourgrass of my childhood is <a href="http://en.wikipedia.org/wiki/Rumex_acetosella">sheep sorrel</a> and can be used in soups, salads and tarts, just like the culinary sorrel you can buy at the Bainbridge Island Farmer’s Market right now!</p> <p>Larry from the Suquamish farmer’s market  (Wednesday from 3-6)sold me a plant and the idea of sorrel soup.  He used to run the cafe at Bainbridge Gardens and makes the best gazpacho I’ve ever tasted to I took his advice.  Many of his recipes originate with Julia so I went to our text.</p> <p>Ms. Child’s says “This is a lovely soup, and a perfect one for an important dinner.”  I love that, the whole idea of entertaining “important” people at home.  </p> <p>This soup is indeed elegant and charming.  It’s rich with bright flavor, smoothed out with some fresh cream.   Elaine our expert on all things French just closed her eyes and sighed,  “I’ve been waiting for this.”</p> <p>We all had seconds.</p> <h3>Potage Crème d’Oseille</h3> <p>From: Mastering the Art of French Cooking</p> <p>1/3 cup minced green or yellow onions</p> <p>3 tablespoons butter</p> <p>3-4 packed cups of fresh Sorrel leaves and tender stems washed, dried in a towel and cut into chiffonade (thin slices or shreds).</p> <p>1/2 teaspoon salt</p> <p>3 tablespoons of flour</p> <p>5 1/2 cup boiling chicken stock</p> <p>2 egg yolks</p> <p>1/2 cup whipping cream</p> <p>1-2 tablespoons softened butter</p> <p> </p> <p>Cook the onions slowly in butter in a covered saucepan for 5-10 minutes, until tender and translucent but not browned.</p> <p>Stir in sorrel and salt, cover, cook slowly for about five minutes or until the leaves are tender and wilted.</p> <p>Sprinkle in the flour and stir over moderate heat for 3 minutes.</p> <p>Off heat, beat the boiling stock.  Simmer for five minutes.</p> <p>Blend the yolks and cream in a mixing bowl.  Beat a cupful of hot soup into them by dribbles.  Gradually beat in the rest of the soup in a thick stream.  Return soup to a saucepan an stir over moderate heat for a minute or two to poach the eggs yolk. but do not bring the soup to the simmer.  Off heat stir  in the enrichment butter a tablespoon at a time.</p> <p>Pour the soup in a tureen or soup cups and decorate with optional sorrel leaves.</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com0tag:blogger.com,1999:blog-3121415784006263853.post-14628531810166669642010-04-16T13:02:00.001-07:002010-04-16T13:11:36.383-07:00Farm Fresh<p>The corner of my parent’s vegetable garden has, for as long as I can remember, been home to a venerable old rhubarb plant.  When I was small, I’d sneak some, choosing the smaller stalks so my mom wouldn’t notice.  She never called me on it but I got a few helpful discussions about removing the poisonous leaves to the compost bin, so I’m pretty sure she was onto me.  </p> <p><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/S8jCL4tuUVI/AAAAAAAAAtc/8Q3koJ4sJ1o/s1600-h/lizziesarugula0024.jpg"><img title="lizzie's arugula 002" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="403" alt="lizzie's arugula 002" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S8jCM-113sI/AAAAAAAAAtg/54pxgh10rNk/lizziesarugula002_thumb2.jpg?imgmax=800" width="305" border="0" /></a> </p> <p>Today I found Elizabeth in the greenhouse harvesting arugula.  We’d planted it together a month or so ago and it’s hers, but still she froze in that sort of “am I allowed to do this?” way that children do when they explore and adventure on their own.  Her plants are strong and healthy and I told her so and offered to get her a bowl to contain her harvest.  A few minutes later we sat side by side on the deck eating arugula fresh from my 4 year-old’s garden.</p> <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/S8jCNitZtdI/AAAAAAAAAtk/qeGyPsA8zEw/s1600-h/lizzie%27s%20arugula%20006%5B8%5D.jpg"><img title="lizzie's arugula 006" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="283" alt="lizzie's arugula 006" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S8jCOQgI2oI/AAAAAAAAAto/IiZIJUARwnA/lizzie%27s%20arugula%20006_thumb%5B8%5D.jpg?imgmax=800" width="286" border="0" /></a> </p> <p>It was heaven.</p> <p>So, I realize that not only did my mom know what I was up to in the rhubarb patch, it made her happy.  And that makes me happy.  So I guess I could say that rhubarb makes me happy.  Whenever I see it, I’m reminded of those sunny spring mornings when I’d raid the garden and to this day I’m especially fond of rhubarb jam and rhubarb pie.  </p> <p>On Saturday the Bainbridge Island Farmer’s market opened with music, a dog and pony (miniature horse to be specific) show, and loads of island grown produce, bread, jam, and plants.  I bought two beautiful lilac trees; gray with lichen, farm fresh eggs,  plants for my vegetable garden and two pounds of rhubarb.</p> <p>I roasted the rhubarb with wine and sugar and a vanilla bean using this recipe from Molly at <a href="http://orangette.blogspot.com/">Orangette</a>.   Hollind made this at our last food Friday and it’s so delicious I had to have a batch for myself.  Molly’s recipe makes enough filling for four mini-pies.</p> <p> <a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S8jCPAHOozI/AAAAAAAAAts/tevsKeQcK4s/s1600-h/mini%20pies%20040.jpg"><img title="mini pies 040" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="252" alt="mini pies 040" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S8jCQE6wIAI/AAAAAAAAAtw/gwhUzhrib0o/mini%20pies%20040_thumb.jpg?imgmax=800" width="192" border="0" /></a></p> <p>Elizabeth and I have a date to plant lettuce and sorrel now, she’s waiting for me in the garden. </p> <p>See you tomorrow at <a href="http://www.bainbridgefarmersmarket.com/">the Bainbridge Island Farmer’s Market.</a></p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com5tag:blogger.com,1999:blog-3121415784006263853.post-55078583844472548562010-04-08T16:04:00.001-07:002010-04-08T17:49:30.203-07:00Grilled Oysters<p>It seems that you either love oysters or hate them.  I’m in the first camp while my esteemed husband is firmly in the latter. As marital discord goes, this is fairly minor but it seems that most of my oyster consumption occurs when Ross is absent.  As infidelity goes, this too is fairly minor but I do try to be discreet.</p> <p><img title="Spring Break 093" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="484" alt="Spring Break 093" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S75g39Dg-MI/AAAAAAAAAtM/ueA01qSVaTg/Spring%20Break%20093_thumb%5B3%5D.jpg?imgmax=800" width="364" border="0" /></p> <p>So, when spring break arrived and Ross had a big meeting to prepare for, the kids and I retired to our rustic (emphasis here) cottage on the coast leaving Ross behind on the island.  The road to the coast passes acres of oyster beds and Copalis Beach is known as the razor clam capital of the world.  We arrived and unpacked, visions of sandcastles, beach fires and shellfish dancing in our heads. </p> <p>But it was not to be, winter storms rolled in.  One day turned into two and before I knew it three days had passed with no break from the damp weather.  There comes a time when you begin to look for signs (you know…from above) and start making deals with yourself about how many more times you can listen to the Dora theme song before you break.  In my case the sign arrived in the form of an A-board advertising four dozen oysters for 20 dollars.</p> <p>Turns out the kids favor their dad and aren’t oyster fans either.  Calls of <em>Yuck!</em> and <em>I’m not eating those!</em> accompanied my bargaining but I’d been tuning them out for days so it was easy to ignore them.</p> <p>One woman…four dozen oysters…</p> <p>Where to begin?</p> <p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S75g42DNx3I/AAAAAAAAAtQ/e3ZRshirRqo/s1600-h/Spring%20Break%20097%5B11%5D.jpg"><img title="Spring Break 097" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="484" alt="Spring Break 097" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S75g57MbBaI/AAAAAAAAAtU/rljybvOpIqc/Spring%20Break%20097_thumb%5B16%5D.jpg?imgmax=800" width="364" border="0" /></a></p> <p>I’m no fan of shucking so when we got back to the cottage and Dora and Backpack took over with the kids, I lit the grill.  Oysters poached in their shell are plump and moist and depending on how you like them, just a bit jiggly.  They’re also fast.  Ten minutes and you’re enjoying piping hot, juicy oysters.  They need no embellishment but I suppose you could dribble them with Tobasco or dredge them in melted butter.</p> <p>When you’ve got four dozen oysters and some time on your hands you get some pretty good practice in pairing.  One of my absolute favorites is grilled oysters and radishes.  Get a nice fresh baguette from <a href="http://www.soundfood.org/sfcommunity/sflocalfood-/207-pane-damore-bakery-comes-to-bainbridge.html">Pane d’Amore</a>, some salted organic butter and lovely, dewy, radishes.  Slice the baguette and spread with butter (this is not the time to be worrying about calories…really slather it on) top with thinly sliced radishes and a sprinkle of smoked sea salt.</p> <p> </p> <p><img title="Spring Break 100" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="356" alt="Spring Break 100" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S75g64XHuaI/AAAAAAAAAtY/rTyPMrvhnNY/Spring%20Break%20100_thumb%5B28%5D.jpg?imgmax=800" width="362" border="0" /></p> <p> </p> <p>As for wine…oysters are notoriously difficult to pair but we have some of the best shellfish wines in the world right here on Bainbridge Island.  I didn’t have the foresight to buy wine in advance of my oyster fest but I have it on good authority that I would have been quite happy with a bottle of Perennial Vintner’s <a href="http://www.melondebourgogne.com/">Melon de Bourgogne</a>.  </p> <p>Kim Hendrickson, organizer of the upcoming<strong> <a href="http://www.islandwineweekend.com/aprilpreview.html">New Releases Celebration and Wine Tasting</a></strong> in Downtown Winslow on April 24th, says, “I like this homegrown version of muscadet so much I'm organizing a shellfish tent around it.” You can read about the wine by clicking here <a href="http://islandwineweekend.com/festivalinfo.html">Bainbridge Wine Weekend.</a> <br /></p> <h2>Grilled Oysters</h2> <p>Light grill and allow it to heat.  When the internal temp is 350 or above place the rinsed oysters, cup side down and close the lid.  Wait six minutes and take a peek.  If any have opened remove them, and those that are smaller.  Close grill for two more minutes and then remove any remaining oysters.  You may have to do some prying but you want to get them off the heat while they are still juicy.</p> <p>Enjoy.</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com5tag:blogger.com,1999:blog-3121415784006263853.post-52749009612242708892010-04-05T10:04:00.001-07:002010-04-05T10:23:12.544-07:00Easter<p>When you live on an island things are just different.  For instance, it wasn’t until I moved to Bainbridge that I could have conceived of an Easter on-the-water balloon chase in tiny sailboats.  One day, not long after we’d bought our charming but decrepit farmhouse and while still very much in the throes of “<em>oh wow, we live on an island</em>” we watched this distinctive island scene unfold. This was BK (before kids) and Easter Sunday meant a long brunch on the deck enjoying our newly acquired view.</p> <p>Happy sounds drifted across the bay.  An event was in progress at the Port Madison Yacht Club.  Before long a fleet of sailing dinghies launched and a hundred balloons  skittered across the water.  The dinghies raced along, life-jacketed kids scooping wayward balloons.  Parents cheered from the club dock and I suspect a bit of smack talk between the adult skippers (but here I embroider as I wasn’t close enough to hear.)</p> <p>Yesterday a dozen years after that first wonderful glimpse into the uniqueness of island life, <em>we</em> are the parents shouting encouragement while our life-jacketed kids hang precariously over the side of a swiftly moving vessel scooping up jelly bean filled balloons.  We had front row seats for the action from the rescue boat. Our mission was to scoop up wet kids (none) and runaway balloons (a few and it’s much harder than it looks), but mostly we sat back and enjoyed the ride, feeling like we’d been granted admission inside a particularly beautiful snow globe (no snow, just the magic of being inside something so rare and wonderful).  </p> <p>After the excitement, the chocolate bunnies, the egg-toss (this two-year reigning champ was unseated by an eight year old) we dinghied back across the bay for an Easter dinner of grilled oysters and steamer clams, fresh baguettes and a crunchy salad.  More on the oysters soon.</p> <p>Sadly I have no pictures to share with you.  My camera and I have been having some technical difficulties.  Would love to hear about your unique island experiences if you’d like share.</p> <p>Cheers.</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-5297048975491028132010-03-28T16:35:00.001-07:002010-03-28T16:35:53.130-07:00Checking In<p>Sorry I’ve been such a no show in the blog department.  I could give you all the reasons or just cut to the chase and tell you that my camera and I re-united, the grill is heating for fresh Willapa oysters, pizza dough is rising beside the wood stove and I’m determined to finally perfect <em>tortas de aceite</em> those olive oil crisp breads I fell in love with last summer in Spain.</p> <p>Spring break has begun and I wish you all well this week. </p> <p>Please stay tuned.</p> <p><em>Carla</em></p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-55369042044180035392010-03-13T07:45:00.001-08:002010-03-13T07:47:27.205-08:00Chocolate Leaves<p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S5uy73dCr1I/AAAAAAAAAsc/JuEOuj9yodY/s1600-h/ChocolateLeaves0894.jpg"><img title="Chocolate Leaves 089" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="282" alt="Chocolate Leaves 089" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S5uy85KHSdI/AAAAAAAAAsg/f2cAKUkYPQo/ChocolateLeaves089_thumb15.jpg?imgmax=800" width="390" border="0" /></a></p> <p>My friend Carlyn should really be a cake designer.  She kindly pretends that I inspire her but the reverse is true.  She has a calm, purposeful way about her.  She  measures everything in advance and has lots of spatulas.  I doubt she’s ever wandered around her kitchen trying to find the blade to her food processor nor is it likely she’d be found flinging drawers open in a frantic search for the candy thermometer.  </p> <p>Her Wilton roses look like roses, and while I’ve not witnessed such I’ll bet she can fit <em>Happy birthday</em> on a cupcake without having the ‘y’ slope off the side.  </p> <p>And she’s so much fun and so kind that she’s the person I called when I wanted to make chocolate leaves but lacked the confidence to do it myself.</p> <p>I’ve been intrigued by chocolate leaves for a long time but was convinced that making something so delicate and beautiful was beyond my limited artistic abilities.  Happily, I was wrong.</p> <p>Here’s what you need:</p> <h2>Chocolate Leaves</h2> <ul> <li>Chocolate </li> <li>Kid’s paint brush </li> <li>Camellia leaves, washed and dried. </li> </ul> <p> </p> <p>Melt a few ounces of your favorite chocolate.  Make sure it’s one you like because you get to eat the broken leaves and wasting a golden chocolate opportunity like that would be a real shame.  We used Callebaut semisweet.  A single, thick coating creates the best looking and sturdiest leaves so don’t be shy; really glop in on. </p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S5uy9TmQUAI/AAAAAAAAAsk/CVbuRZn5R1g/s1600-h/chocolateleaves2043.jpg"><img title="chocolate leaves 204" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="280" alt="chocolate leaves 204" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S5uy-E_SnqI/AAAAAAAAAso/yxIThCWtOJw/chocolateleaves204_thumb1.jpg?imgmax=800" width="415" border="0" /></a>  </p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S5uy--YWwpI/AAAAAAAAAss/pWzak5xlih4/s1600-h/chocolateleaves2153.jpg"><img title="chocolate leaves 215" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="278" alt="chocolate leaves 215" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S5uy_g2QtgI/AAAAAAAAAsw/xeuamn4vOdA/chocolateleaves215_thumb1.jpg?imgmax=800" width="412" border="0" /></a><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S5uzAfKO3TI/AAAAAAAAAs0/sE61n_Zy9jw/s1600-h/chocolateleaves2123.jpg"><img title="chocolate leaves 212" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="281" alt="chocolate leaves 212" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S5uzA0PiFoI/AAAAAAAAAs4/-rRV_HObtrY/chocolateleaves212_thumb1.jpg?imgmax=800" width="416" border="0" /></a></p> <p>Run your finger along the leaf’s edge to remove excess chocolate.  Freeze for ten minutes or until firm.  Carefully peel away the chocolate.  Broken leaves get tossed back into the melting pot or eaten.</p> <p></p> <p> </p> <p><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/S5uzBbjtldI/AAAAAAAAAs8/zv4yJ5K2RgU/s1600-h/chocolateleaves2373.jpg"><img title="chocolate leaves 237" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="274" alt="chocolate leaves 237" src="http://lh3.ggpht.com/_t97WEKF6Tj0/S5uzCU_SIAI/AAAAAAAAAtA/AgMrn4ku6n4/chocolateleaves237_thumb1.jpg?imgmax=800" width="406" border="0" /></a> </p> <p>Use them however you want.  I offered some as a treat with tea. They’d be pretty atop a cupcake.  Clever Bainbridge moms may use them in nature lessons, an advancement on leaf rubbings.  Let me know if you’ve got a great chocolate leaf application because I’d like to make them again. (and again…)</p> <p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S5uzDZHOXKI/AAAAAAAAAtE/D2qtTKqd744/s1600-h/DSCF4863%5B3%5D.jpg"><img title="DSCF4863" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="364" alt="DSCF4863" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S5uzDxqdzFI/AAAAAAAAAtI/Q7y8Sbty5HM/DSCF4863_thumb%5B1%5D.jpg?imgmax=800" width="408" border="0" /></a></p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com2tag:blogger.com,1999:blog-3121415784006263853.post-92204764541632312952010-03-11T20:17:00.001-08:002010-03-15T17:02:51.549-07:00Sage infused MargaritaMy husband designs software for the fashion industry. Thanks to him I can tell you that green and orange are the <em>it </em>colors for spring. Don’t run out and replace everything in your wardrobe though because once summer arrives it’s all remade and the new <em>it</em> colors appear. <br />
<a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S5nASud5HvI/AAAAAAAAAsU/jd069LbvL0I/s1600-h/nettlesoup0864.jpg"><img alt="nettle soup 086" border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4RbGyhjnH3O6T6o9G1trdLnHaDKU6NsxX-nxlIWAmKqRCtOx-PYlYoSULU4bcgdRaU7P-VQ1tqQZEkOhRcDCjD6emicG2a3iOcUJFGDKQUn_kUgyeA85yr6dNOVh9fdqMQPT3A-AzSE/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="nettle soup 086" width="364" /></a>Plenty of people will tell you that we’re being manipulated by Madison Avenue and they’re probably right but you’ve got to admit that there’s something deep inside all of us that wants to recognize the changing of the seasons. Biology I suppose. We’re wired to respond to the earth’s cycles: had our ancestors ignored mother nature we wouldn't be here and you can’t really fight millennia of seasonal celebration.<br />
Which is why I want to honor my biology and celebrate these longer days, by declaring the opening of cocktail season. To kick it all off I give you the Sage Infused Margarita, made in the typical “we do things differently here in the Northwest” fashion. <br />
Start with a couple freshly picked sage leaves and muddle them a bit in a cocktail shaker. Top with crushed ice and add all the other stuff and shake for all your worth. Drain into a handy vessel, garnish with a couple more sage leaves and enjoy, preferably with a couple of pals.<br />
Nothing says good times like a cocktail shaker.<br />
<em></em><br />
<h3>Sunset Sage Margarita</h3>From: <em>Cathy Casey’s Northwest Table</em> <br />
<em>Makes 1 drink</em><br />
<em>1 fresh sage leaf</em><br />
<em>1 1/2 ounces tequila</em><br />
<em>1/2 ounce Cointreau, Tripe Sec, or Grand Marnier</em><br />
<em>1/2 ounce cranberry juice</em><br />
<em>1/2 ounce simple syrup</em><br />
<em>1/2 ounce fresh lime juice</em><br />
<em></em><br />
Veni and I shook up a couple of these substituting pomegranate for the cranberry. We loved the girly pink color and crunchy shards of ice the tart, then sweet then tart again flavor followed by the musty, rough hit of tequila. <br />
I love this cocktail so much I made it for Ross a few days ago with cranberry juice as called for in the recipe (and in stock in our fridge) but missed the tartness we’d enjoyed with the pomegranate substitution. <br />
Cheers.Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com2tag:blogger.com,1999:blog-3121415784006263853.post-42690447428558439282010-03-04T11:38:00.001-08:002010-03-04T11:38:29.653-08:00Preserved Lemons<p>Preserved lemons made their way into Saturday night’s beer dinner  via the steamed mussels and I was immediately smitten.  </p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S5AMMjjCXpI/AAAAAAAAAsM/nF79Xyvpt-U/s1600-h/preserved%20lemons%20021%5B4%5D.jpg"><img title="preserved lemons 021" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="484" alt="preserved lemons 021" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S5AMNODUqEI/AAAAAAAAAsQ/KlV0ODvhfng/preserved%20lemons%20021_thumb%5B6%5D.jpg?imgmax=800" width="336" border="0" /></a> </p> <p>I’ve thought about preserving lemons before,  but  all the recipe that seemed to call for them were exotic; apricots and lamb type combinations that neither I nor my family would like.</p> <p>After chatting with the chefs Saturday night a whole new preserved lemon world has opened.  Beer-chef John suggests adding them to anything savory that I’d put lemon zest into: vinaigrette, soups, marinades, any type of fish and of course mussels, clams and shrimp.  Chef Ed nodded his agreement.  Preserved lemons are easy to make, keep for 6 months and are horrendously expensive to buy ready made.  Meyer lemons, my favorite type, currently in season are the preferred lemon for preserving.  It seemed that all indicators pointed me in the direction lemon preservation.</p> <p>Cost Plus World Markets has a great array of jars in all shapes and sizes.  I wanted something moderately attractive since it will be sitting on my counter for a month then living in my fridge indefinitely.  Granted, I have a few months before I know if I did everything right and can use them in a recipe but if you want to roll the dice with me here’s what you do:</p> <h3>Preserved Meyer Lemons</h3> <p>6-8 lemons, depending on the size of your jar.</p> <p>1/2 cup kosher salt</p> <ol> <li>Slice five of the lemons crosswise as if you were cutting them into quarters but don’t cut all the way through the base. </li> <li>Open the lemon and pour salt onto the exposed lemon flesh.   </li> <li>Press the quarters back together to look like a whole lemon then press into jar.  </li> <li>Repeat, adding more salt between layers, until the jar is filled.</li> <li>Squeeze the juice from 2-3 remaining lemons and pour into jar.  You don’t need to completely cover the lemons.  </li> <li>Sit jar on the counter for a month. The lemons will continue to release juice.  Invert the jar every few days.  </li> <li>Place in the refrigerator.  The lemons are now preserved.  To use, remove amount needed and rise well to eliminate excess salt.  Slice, mince or leave in chunks (some people discard the pulp).  They will keep for up to 6 months.</li> </ol> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com1tag:blogger.com,1999:blog-3121415784006263853.post-84627883821244330032010-03-02T07:44:00.001-08:002010-03-02T07:44:06.976-08:00Beer Pairings Dinner<p>Some people know how to throw a party.  Saturday night was one of those fine example where friendship, family love and food unite.  My dear friend celebrated her birthday like I imagine Julia Child would have wanted to celebrate one of hers with good food, fine drink surrounded by friends. </p> <p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S40yH9DajPI/AAAAAAAAArM/6k3aqHHl1oI/s1600-h/Hollindsbday1184.jpg"><img title="Hollinds bday 118" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="484" alt="Hollinds bday 118" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S40yIpskMpI/AAAAAAAAArQ/pI6_bG-35bw/Hollindsbday118_thumb2.jpg?imgmax=800" width="364" border="0" /></a> </p> <p>Having a brother who’s a former chef and current beer rep helps.  Add a friend, also a chef, with a killer house at the end of a surreal, moss lined winding lane.  Add in panoramic views of the Olympic mountains, a beach strewn with oyster shells, and an old timber house with patina of gentility, grace and old, old money.  Add it all up and you get the party of all birthday parties.  </p> <p>The house has been in the same family since the early 1900’s.  Lovingly cared for with bunks tucked into cozy corners, shelves lined with board games, a stone fireplace, a piano from a bygone era, piles of photo albums, family history.  The house breathes conviviality and the moment we arrived it embraced us as we embraced each other.</p> <p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S40yJVFwnSI/AAAAAAAAArU/HH_dUJ7Ykc4/s1600-h/Hollindsbday1262.jpg"><img title="Hollinds bday 126" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="Hollinds bday 126" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S40yJ2Z9iXI/AAAAAAAAArY/Z5yDfgsXWFk/Hollindsbday126_thumb.jpg?imgmax=800" width="184" border="0" /></a> <a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S40yKRnM7-I/AAAAAAAAArc/YcFMinI5mqY/s1600-h/Hollindsbday1592.jpg"><img title="Hollinds bday 159" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="Hollinds bday 159" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S40yK6ojioI/AAAAAAAAArg/25HpBNIuG8w/Hollindsbday159_thumb.jpg?imgmax=800" width="184" border="0" /></a> <a href="http://lh6.ggpht.com/_t97WEKF6Tj0/S40yLoJyxmI/AAAAAAAAArk/2_J4Y3o1Rhs/s1600-h/Hollinds%20bday%20116.jpg"><img title="Hollinds bday 116" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="304" alt="Hollinds bday 116" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S40yMkiE_oI/AAAAAAAAAro/5Xzx0FRLgi0/Hollinds%20bday%20116_thumb.jpg?imgmax=800" width="229" border="0" /></a></p> <p>My friend likes to celebrate her birthday.  Last year’s party was a two day Twilight road trip.  This gal knows how to have fun and I’m so thankful she’s my friend (not because of the great parties).  Her <strong>very cool</strong> brother created the menu, each dish contained beer and included a beer pairing, even the fabulous red velvet cake.</p> <p> </p> <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/S40yNJFmYDI/AAAAAAAAArs/_8KrR0TV4jg/s1600-h/Hollindsbday1342.jpg"><img title="Hollinds bday 134" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="Hollinds bday 134" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S40yN6nNmQI/AAAAAAAAArw/Ry9g3y_KaK8/Hollindsbday134_thumb.jpg?imgmax=800" width="184" border="0" /></a> <a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S40yOa1YmGI/AAAAAAAAAr0/0rfzZXO0TTw/s1600-h/Hollindsbday1132.jpg"><img title="Hollinds bday 113" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="Hollinds bday 113" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S40yO4RZvXI/AAAAAAAAAr4/HtRRxl6_fMg/Hollindsbday113_thumb.jpg?imgmax=800" width="184" border="0" /></a> </p> <p align="center"><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/S40yPpL0LwI/AAAAAAAAAr8/9z7nLN7FWwg/s1600-h/Hollinds%20bday%20140.jpg"><img title="Hollinds bday 140" style="border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; border-left: 0px; margin-right: 0px; border-bottom: 0px" height="244" alt="Hollinds bday 140" src="http://lh3.ggpht.com/_t97WEKF6Tj0/S40yQXN8t2I/AAAAAAAAAsA/6SA34cOxESs/Hollinds%20bday%20140_thumb.jpg?imgmax=800" width="184" align="left" border="0" /></a></p> <p align="center"> <a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S40yQzMyaBI/AAAAAAAAAsE/U9Ph2DGIFfo/s1600-h/Hollinds%20bday%20161%5B1%5D.jpg"><img title="Hollinds bday 161" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="244" alt="Hollinds bday 161" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S40yRePGGFI/AAAAAAAAAsI/7iEP0EEtqtg/Hollinds%20bday%20161_thumb%5B1%5D.jpg?imgmax=800" width="184" border="0" /></a> </p> <p align="center"> </p> <p align="center">Birthday Beer Dinner</p> <p align="center">February 27, 2010</p> <p align="center">SOUP</p> <p align="center">Spicy Cheese and Beer Soup made with Stone Ruination IPA and served with </p> <p align="center"><i><u>Stone Sublimely Self-Righteous Black IPA</u></i></p> <p align="center">APPETIZER</p> <p align="center">Stone Pale Ale Steamed Mussels, Roasted Peppers, Bay Leaves, and Preserved Lemon served with </p> <p align="center"><i><u>Stone Pale Ale</u></i></p> <p align="center">SALAD</p> <p align="center">Poached Pears with Mixed Greens, Pecans, Blue Cheese with Stone Levitation Ale Balsamic Vinaigrette served with</p> <p align="center"><i><u>Stone Levitation Ale</u></i></p> <p align="center">MAIN COURSE</p> <p align="center">Chili Roasted Shrimp Marinated in Stone 13<sup>th</sup> Anniversary Ale with Mashed Sweet Potatoes and Watercress, Mango, Avocado, Citrus and Jalapeno Salsa and served with </p> <p align="center"><i><u>Victory Prima Pilsner</u></i></p> <p align="center">DESSERT</p> <p align="center">Fabulous Red Velvet Cake made with Ayinger Brau Weisse and served with </p> <p align="center"><i><u>Ayinger Celebrator Doppelbock</u></i></p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com2tag:blogger.com,1999:blog-3121415784006263853.post-20853192677290586422010-02-25T18:23:00.001-08:002010-02-25T18:23:41.237-08:00Stinging Nettle, Lovage, And Mussel Soup<p> <a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S4cwqPLVUDI/AAAAAAAAArE/v6C-pjtWEN0/s1600-h/nettlesoup1496.jpg"><img title="nettle soup 149" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="484" alt="nettle soup 149" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S4cwrMnG_KI/AAAAAAAAArI/Jef699WEC8o/nettlesoup149_thumb2.jpg?imgmax=800" width="364" border="0" /></a> </p> <p>When I lived in Bellevue and worked in North Bend I’d often stop at the <a href="http://www.theherbfarm.com/about/index.html">Herb Farm</a>.  This was before the fire that caused Jerry Traunfeld and co. to move the charming and famous Herb Farm restaurant from Fall City to Woodinville. </p> <p>Back then you could buy herbs and flowers and wander the gardens and visit the chickens.  The paths were lined with hazelnut shells that crackled and popped underfoot.  A wooden bench nestled under  a wisteria arbor.  I’d sit there, quietly mesmerized by the sun dappling through the trees and the contented chuckling of the chickens.   </p> <p>So it’s Jerry Traunfeld’s fault that I want chickens.  </p> <p>I’ve been trying to convince Ross that three little chickens would be a charming addition to our family but he’s equally convinced they’re troublesome and smelly and the best kind of raccoon bait and our own personal episode of Wild Kingdom.  He’s probably right which is why I haven’t copied some of the wonderful chicken coops I saw at the Northwest Flower and Garden show a few weeks ago.  </p> <p>But I’m so tempted.  And I can’t stop imagining the perfect chicken coop. </p> <p>Yesterday while strolling along and mentally designing a raccoon proof chicken fortress I noticed stinging nettles just beginning to sprout.  This got me thinking of Jerry Traunfeld again.  Because he’s a fabulous chef and uses all sorts of local ingredients and according to <a href="http://www.soundfood.org/sfcommunity/sflocalfood-/224-stinging-nettles-recipes.html">Carolyn from Sound Food</a> makes the best nettle soup.  She passed on this great recipe and I have to agree with Carolyn; it’s fantastic.  </p> <p>I don’t have lovage so I substituted fennel but you could also use celery and parsley.  I used homemade chicken stock and mixed clams with mussels.  It was fast and easy and delicious and healthy.  You know to be careful when harvesting but beware: nettles can sting through denim so wear high boots, rubber gloves and a thick coat.  </p> <p>If you’ve never eaten nettles before it takes a bit of courage to take that first bite, especially if your leg is throbbing where the nettle stung you through your jeans.  Rest assured that blanching nettles cures their sting and they’re perfectly harmless yet filled with all sorts of antioxidants, more iron than any other leafy green and are a tonic to ease arthritis. </p> <h3>Stinging Nettle, Lovage, And Mussel Soup</h3> <p>(6 servings)</p> <ul> <li>4 ounces young stinging nettle leaves (handle with gloves when raw) </li> <li>2 pounds small live mussels </li> <li>½ cup dry white wine </li> <li>2 tablespoons butter </li> <li>2 cups thinly sliced leek </li> <li>2 cups chicken stock </li> <li>1 tablespoon white rice </li> <li>¼ cup young lovage leaves </li> <li>Salt and freshly ground black pepper </li> <li>Crème fraiche for garnish </li> </ul> <p><strong>Preparation</strong> <br />Boil the nettles in a large pot of salted boiling water for 2 minutes. Drain, rinse under cold water, and squeeze dry. <br />Put the mussels and wine in a large pot with a tight fitting lid. Place over high heat until the mussels open, about 4 minutes. Drain the mussels, reserving the liquid, and remove the meat from the shells. You should have about 2 cups liquid. If there is less, add chicken stock to come to 2 cups. <br />Cook the leek in the butter over medium heat in a large saucepan until softened. Add the mussel liquid, chicken stock, and rice. Cover and cook at an even simmer for about 30 minutes, or until the rice is very soft. Stir in the lovage and nettles. Puree the soup in small batches in a blender until very smooth. Return to the pan and bring it back to a simmer. Taste and add pepper and additional salt if needed. Stir in the reserved mussels. Ladle into warm bowls and drizzle with crème fraiche. <br />Copyright 2003 © Jerry Traunfeld </p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com5tag:blogger.com,1999:blog-3121415784006263853.post-85574511868277411882010-02-23T06:56:00.001-08:002010-02-23T07:14:55.093-08:00Molten Mousse Soufflé<p> <a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S4PsrXvWscI/AAAAAAAAAqs/1mdtqYf3L1Q/s1600-h/moltenchoccake0783.jpg"><img title="molten choc cake 078" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="381" alt="molten choc cake 078" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S4PssM7AAsI/AAAAAAAAAqw/ERpg0VYj1QA/moltenchoccake078_thumb1.jpg?imgmax=800" width="290" border="0" /></a> Molten Chocolate cake is one of my favorite desserts.  For <a href="http://www.bainbridgestyle.com/2010/02/wine-society-with-eagle-harbor-wine.html">Wine Society</a> we used <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1955935">this</a> super easy and wonderfully airy recipe from the February issue of Sunset magazine but my long time favorite comes from the <a href="http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Souffle-Cakes-4644">January 1998 Bon Appétit</a>.  I’ve been using this recipe for over a decade and still love it.  </p> <p> </p> <p><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/S4Pw6kHwtHI/AAAAAAAAAq8/8Vf68Wovc6k/s1600-h/photo%20%2810%29%5B3%5D.jpg"><img title="photo (10)" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="413" alt="photo (10)" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S4Pw7RTjEVI/AAAAAAAAArA/mfWzCSMy-4Y/photo%20%2810%29_thumb%5B1%5D.jpg?imgmax=800" width="281" border="0" /></a> </p> <p>The recipe below chills the soufflés before baking but you can also freeze them in espresso cups or ramekins, thereby creating a Martha moment when you produce fabulously sexy molten mousse cakes for unexpected company.</p> <p>Enjoy.</p> <p> </p> <p><a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S4PssxQ-B3I/AAAAAAAAAq0/4q4KXMa5ynI/s1600-h/sugarsugar0786.jpg"><img title="sugar sugar 078" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="375" alt="sugar sugar 078" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S4PstS5Yt2I/AAAAAAAAAq4/NLMCaFbwfe0/sugarsugar078_thumb4.jpg?imgmax=800" width="288" border="0" /></a></p> <p> </p> <h3>Mexican Chocolate Soufflé Cakes</h3> <p>Makes 6</p> <p>8 ounce semisweet chocolate, chopped</p> <p>½ cup unsalted butter, cut into one inch pieces</p> <p>1 ½ teaspoon instant espresso powder</p> <p>Pinch of salt</p> <p>6 large egg yolks</p> <p>1/3 cup sugar</p> <p>1 teaspoon vanilla extract</p> <p>1 teaspoon ground cinnamon</p> <p>2 large egg whites</p> <p>Garnish: 1 cup fresh raspberries and mint</p> <p>Butter six 4 ½ inch diameter tartlet pans with ¾ inch high removable sides and removable bottoms. Place tartlet pans on baking sheet. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add espresso powder and salt; stir to blend well. Cool to lukewarm, stirring occasionally.</p> <p>Using electric mixer. Beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes. Fold ¼ of egg mixture into chocolate mixture. Fold chocolate mixture into egg mixture.</p> <p>Beat egg white in another large bowl until soft peak form. Add 1 tablespoon sugar beat just until firm peaks form. Fold into chocolate mixture. Divide batter among prepared pans. Cover, chill at least 1 hour and up to 4 hours.</p> <p>Beat cream in large bowl until soft peaks form.</p> <p>Position rack in center of oven and preheat to 400. Bake cakes until edges are set and centers are still soft. Let cool for 5 minutes and serve immediately with fresh whip cream, raspberries and mint sprig garnish.</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com2tag:blogger.com,1999:blog-3121415784006263853.post-75058558864677632302010-02-18T09:45:00.001-08:002010-02-18T09:46:52.179-08:00Wine Society with Eagle Harbor Wine Company<p><a href="http://lh6.ggpht.com/_t97WEKF6Tj0/S318iHBsc8I/AAAAAAAAAp0/XHVxmhtDTMA/s1600-h/molten%20choc%20cake%20074.jpg"><img title="molten choc cake 074" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="484" alt="molten choc cake 074" src="http://lh5.ggpht.com/_t97WEKF6Tj0/S318ijDF22I/AAAAAAAAAp4/dbbfmusZqq8/molten%20choc%20cake%20074_thumb%5B5%5D.jpg?imgmax=800" width="393" border="0" /></a></p> <p>Hugh and Cynthia Remash, our guest winemakers make big bodied red wines at their Bainbridge Island winery.  Last fall when we sipped cabernet in their cozy tasting room on Winslow Way we immediately thought of beef bourguignon followed by lots of chocolate.  </p> <p>  <a href="http://lh4.ggpht.com/_t97WEKF6Tj0/S318jY3tPSI/AAAAAAAAAp8/W1wbJJ96tW0/s1600-h/moltenchoccake0772.jpg"><img title="molten choc cake 077" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="molten choc cake 077" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuLIcibn-Vho3x4FqwEnuRTXTqq3-EpTwRs0YSt-PP7aJDtvyU9eCygBfjbiZirf64SeYyjbhF67DMV9x8XLqsovvNV75rZifiN-pGi14j-XyOoyd4UicTAl5QnIMDCPZXKMxMO7ODPQ/?imgmax=800" width="184" border="0" /></a> <a href="http://lh4.ggpht.com/_t97WEKF6Tj0/S318k85_hfI/AAAAAAAAAqE/4AzxAC3Dy-s/s1600-h/moltenchoccake0784.jpg"><img title="molten choc cake 078" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="molten choc cake 078" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S318lgsKpaI/AAAAAAAAAqI/1aBDOJmZzfY/moltenchoccake078_thumb2.jpg?imgmax=800" width="184" border="0" /></a> </p> <p></p> <p></p> <p></p> <p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S318mTVsSeI/AAAAAAAAAqM/TOy2UXeQfmM/s1600-h/moltenchoccake0842.jpg"><img title="molten choc cake 084" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="molten choc cake 084" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S318m4IBrbI/AAAAAAAAAqQ/g5csS0MMQXo/moltenchoccake084_thumb.jpg?imgmax=800" width="184" border="0" /></a> <a href="http://lh4.ggpht.com/_t97WEKF6Tj0/S318nnkA6zI/AAAAAAAAAqU/QMBNWZ1icYU/s1600-h/moltenchoccake0852.jpg"><img title="molten choc cake 085" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="244" alt="molten choc cake 085" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S318oOmki5I/AAAAAAAAAqY/qdf563YAzuc/moltenchoccake085_thumb.jpg?imgmax=800" width="184" border="0" /></a></p> <p>We might have gotten a little carried away but it’s February and it’s cold and rainy and Valentine’s day waits out there with it’s big red bulls-eye so we ate chocolate.</p> <p>Hugh’s wines are big and bold and will stand up the anything.  Lush, full, well rounded a pleasure to drink.  Cynthia’s a professional chef and learned her craft on a ten month sabbatical to Florence in 2002 where Hugh studied art and winemaking.  The youngster in their lives orchestrated the whole thing after deciding she wanted to go to school in Europe!</p> <p>Last week we stepped from winter’s chill  past the fledgling blooms of a sunrise pink rhododendron into the heart of a Hal Molstad designed home.  Soaring ceilings and glass walls, stone entry and lots of wood; plank walls and ceiling; creating a lovely northwest contemporary home with a hint of Asian inspiration.  </p> <p>In the center of it all, two glittering tables set for 16.</p> <p><img title="molten choc cake 053" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="302" alt="molten choc cake 053" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S318o4qzlYI/AAAAAAAAAqc/bGNRf38dAps/moltenchoccake053_thumb2.jpg?imgmax=800" width="398" border="0" /><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S318p_zeRFI/AAAAAAAAAqg/csKy1zMc5uI/s1600-h/molten%20choc%20cake%20058%5B1%5D.jpg"><img title="molten choc cake 058" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="484" alt="molten choc cake 058" src="http://lh4.ggpht.com/_t97WEKF6Tj0/S318qRElvEI/AAAAAAAAAqk/k3dhDmD3Z7Y/molten%20choc%20cake%20058_thumb%5B1%5D.jpg?imgmax=800" width="364" border="0" /></a></p> <p> </p> <p>  </p> <p align="center"><font face="Biondi">Wine Society Menu</font></p> <p align="center"><font face="Biondi">With</font></p> <p align="center"><font face="Biondi">Eagle Harbor Wine Company</font></p> <p align="center"><font face="Biondi">February 6, 2010</font></p> <p align="center"><font face="Biondi"></font></p> <p align="center"><font face="Biondi" size="3">Appetizer</font></p> <p align="center"><font face="Biondi">Assorted Cheeses </font></p> <p align="center"><font face="Biondi">Founders Cabernet Sauvignon</font></p> <p align="center"><font face="Biondi"></font></p> <p align="center"><font face="Biondi" size="3">Starters</font></p> <p align="center"><font face="Biondi">Russian Beet Soup with Sour Cream and Dill </font></p> <p align="center"><font face="Biondi">Goose Ridge Syrah</font></p> <p align="center"><font face="Biondi">Warm Mushroom Salad with Prosciutto </font></p> <p align="center"><font face="Biondi">Condor (Syrah/Cab blend)</font></p> <p align="center"><font face="Biondi"></font></p> <p align="center"><font face="Biondi" size="3">Interlude</font></p> <p align="center"><font face="Biondi">Citrus Sorbet </font></p> <p align="center"><font face="Biondi">Forgeron Late Harvest Semillon</font></p> <p align="center"><font face="Biondi"></font></p> <p align="center"><font face="Biondi" size="3">Main</font></p> <p align="center"><font face="Biondi">Beef Bourguignon and Crostini </font></p> <p align="center"><font face="Biondi">Raptor</font></p> <p align="center"><font face="Biondi"></font></p> <p align="center"><font face="Biondi" size="3">Dessert</font></p> <p align="center"><font face="Biondi">Molten Mousse Soufflés</font></p> <p align="center"><font face="Biondi">Flourless Chocolate Torte</font></p> <p align="center"><font face="Biondi">Chocolate Spice Cake</font></p> <p align="center"><font face="Biondi">Founders Cabernet Sauvignon</font></p> <p> </p> <p>Here’s how it works:  The menu is designed around the wine, with help from the winemaker.  The recipes are dispersed to members who prepare, present and serve at dinner.  Each member introduces their dish to much applause and the winemaker presents his wine and explains the pairings.   We eat then do it again for the next course. </p> <p>At the end of the evening we count up the wine bottles and settle up with our winemaker.  A convivial way to celebrate food, wine and friends.  If you’re thinking of starting your own wine society, I urge you to do so.  If you need any help, feel free to send me an email <a href="mailto:carla@bainbridgestyle.com">carla@bainbridgestyle.com</a>.</p> <p>If you’d like our recipes, just ask.  I’ll be posting the molten chocolate mousse recipe later this week.</p> <p>Cheers!</p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com6tag:blogger.com,1999:blog-3121415784006263853.post-45130231856894812432010-02-13T10:17:00.001-08:002010-02-13T11:22:42.967-08:00Vichyssoise ZZ Top Makeover<p><a href="http://lh3.ggpht.com/_t97WEKF6Tj0/S3bsrgm2dpI/AAAAAAAAApc/Gi_0kV1PyKI/s1600-h/sugar%20sugar%20068%5B3%5D.jpg"><img title="sugar sugar 068" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="484" alt="sugar sugar 068" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S3bssSXy64I/AAAAAAAAApg/x7fgm0J8czM/sugar%20sugar%20068_thumb%5B1%5D.jpg?imgmax=800" width="364" border="0" /></a>  </p> <p></p> <p> </p> <p>Yesterday Daniela and I ignored all that training from childhood and played with our food.  It all started with a bland looking potato and leek soup.  Unable to let it just sit there and be plain we had to give it a complete makeover.  </p> <p>We started with clothes because everyone know from watching MTV in the 1980’s that all you need is the right outfit.  I refer of course to the ZZ Top “Legs” video where the poor downtrodden shoe store girl just needed to lose her glasses, tease her hair and put on a sexy dress to rule the world (or at least get a ride in the ZZ Top Cruiser, which in 1983 <em>was</em> ruling the world).  Hope springs eternal to all the frizzy haired, slightly dowdy teens from that era we all learned the same lesson:</p> <p><strong>It’s all about the presentation.</strong></p> <p>For our plain little soup with the fancy name we picked tall skinny shot glasses with designs etched into the crystal.  From there we teased her hair a bit with a dollop of crème fraiche, added a couple beauty marks with cracked fresh pepper and topped it all off with an herb garnish.</p> <p>And because it seemed redundant to have three glasses all the same we tweaked the flavor in each.  Vichyssoise’s delicate flavor lends itself to tweaking.  We swirled white truffle oil into one, chopped chives into another and left the last unadorned.  I wish I would have added sliced leeks with the rings askew to one of the dishes because that would have looked great and echoed the flavors of the dish.  Fried chopped shallots or fried shallot rings would have been another great addition.</p> <p>So, when you’re lunching with one of the top wedding designers in Seattle (Daniela from <a href="http://www.bellasignature.com/">Bella Signature Design</a>) and want to make a splash remember this:</p> <ul> <li>Clothing counts!  Dress it up in a pretty vessel </li> <li>Remember the garnish </li> <li>Go for contrast (cracked pepper against the white crème fraiche) </li> <li>If all else fails, throw in some French colloquialisms ‘<em>C’est le vie</em> ‘and   ‘<em>je na se quoi’</em> and cognac come to mind. </li> </ul> <p> </p> <p>à la vôtre (Cheers!)</p> <p> </p> <p> </p> <p></p> <p></p> <a href="http://lh5.ggpht.com/_t97WEKF6Tj0/S3bstOeK-TI/AAAAAAAAApk/1hFKeWja-Ig/s1600-h/sugar%20sugar%20062%5B3%5D.jpg"><img title="sugar sugar 062" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="305" alt="sugar sugar 062" src="http://lh3.ggpht.com/_t97WEKF6Tj0/S3bstlx-MbI/AAAAAAAAApo/IafPwxEFk2g/sugar%20sugar%20062_thumb%5B1%5D.jpg?imgmax=800" width="402" border="0" /></a>  <p><a href="http://lh4.ggpht.com/_t97WEKF6Tj0/S3bsuYSIZ9I/AAAAAAAAAps/LsnmdAJllgo/s1600-h/sugar%20sugar%20066%5B5%5D.jpg"><img title="sugar sugar 066" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="336" alt="sugar sugar 066" src="http://lh6.ggpht.com/_t97WEKF6Tj0/S3bsu-wMe_I/AAAAAAAAApw/7oaCKhvf1Jg/sugar%20sugar%20066_thumb%5B3%5D.jpg?imgmax=800" width="256" border="0" /></a></p> Carlahttp://www.blogger.com/profile/17204480453870776011noreply@blogger.com4