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. 

Brownies with a liquid layer of melted chocolate and hot cream…you had me at hello.

I highly recommend a sprinkle of sea salt for glamour and extra flavor.

Cheers!

Carla

Truffle Brownies

• Nonstick vegetable oil spray
• 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 1 cup walnuts, toasted, coarsely chopped
• 3/4 cup heavy whipping cream

• special equipment

  9×9x2-inch metal baking pan

Preparation

• Position rack in center of oven and preheat to 350°F. Line 9×9x2-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.

• 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.

• 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. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

• 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.

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.

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.

They make a beautiful accompaniment to any meal.

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. 

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.

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.

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. 

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. 

Grilled Vegetable Salad with Feta Cheese

1 small or ½ medium fennel bulb with fronds attached

1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces

1 medium red onion cut into ¼ inches thick slices

1 medium zucchini, cut lengthwise into ¼ inch slices

1 medium yellow squash cut lengthwise into ¼ inch slices

¼ cup extra-virgin olive oil

Kosher salt

3 Table spoons red wine vinegar

Freshly ground black pepper

1½ cups grape tomatoes, halved

½ cup crumbled feta cheese (2½ oz.)

3 tablespoons loosely packed thinly sliced fresh basil

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.

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.

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.

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 .

Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper.

Serves 4…from Fine Cooking April/May issue

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.

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.

Our wine expert, Jerred Wolfe from Palm Bay Imports paired this with Sella Mosca, Torbado.  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.

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.

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.

Fresh Pea Soup

From:  Barefoot Contessa at Home

• 2 tablespoons unsalted butter
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped yellow onion
• 4 cups chicken stock, preferably homemade
• 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
• 2/3 cup chopped fresh mint leaves, loosely packed
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup creme fraiche
• 1/2 cup freshly chopped chives
• Garlic croutons, for serving

Directions

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.

*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.

Note: Cross posted from Bainbridge Style.

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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.

Food is love and that is never more apparent than on Food Friday.

We’ve changed our focus a bit.  Food Friday has become a culinary classroom.  We’re using Mastering the Art of French Cooking 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.

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. 

I did a little research and it turns out, the sourgrass of my childhood is sheep sorrel 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!

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.

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. 

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.”

We all had seconds.

Potage Crème d’Oseille

From: Mastering the Art of French Cooking

1/3 cup minced green or yellow onions

3 tablespoons butter

3-4 packed cups of fresh Sorrel leaves and tender stems washed, dried in a towel and cut into chiffonade (thin slices or shreds).

1/2 teaspoon salt

3 tablespoons of flour

5 1/2 cup boiling chicken stock

2 egg yolks

1/2 cup whipping cream

1-2 tablespoons softened butter

Cook the onions slowly in butter in a covered saucepan for 5-10 minutes, until tender and translucent but not browned.

Stir in sorrel and salt, cover, cook slowly for about five minutes or until the leaves are tender and wilted.

Sprinkle in the flour and stir over moderate heat for 3 minutes.

Off heat, beat the boiling stock.  Simmer for five minutes.

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.

Pour the soup in a tureen or soup cups and decorate with optional sorrel leaves.

Note: Cross posted from Bainbridge Style.

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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.

It was heaven.

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. 

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.

I roasted the rhubarb with wine and sugar and a vanilla bean using this recipe from Molly at Orangette.   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.

Elizabeth and I have a date to plant lettuce and sorrel now, she’s waiting for me in the garden.

See you tomorrow at the Bainbridge Island Farmer’s Market.

Note: Cross posted from Bainbridge Style.

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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.

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.

Turns out the kids favor their dad and aren’t oyster fans either.  Calls of Yuck! and I’m not eating those! accompanied my bargaining but I’d been tuning them out for days so it was easy to ignore them.

One woman…four dozen oysters…

Where to begin?

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.

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 Pane d’Amore, 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.

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 Melon de Bourgogne. 

Kim Hendrickson, organizer of the upcoming New Releases Celebration and Wine Tasting 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 Bainbridge Wine Weekend.

Grilled Oysters

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.

Enjoy.

Note: Cross posted from Bainbridge Style.

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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.)

Yesterday a dozen years after that first wonderful glimpse into the uniqueness of island life, we 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). 

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.

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.

Cheers.

Note: Cross posted from Bainbridge Style.

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Spring break has begun and I wish you all well this week.

Please stay tuned.

Carla

Note: Cross posted from Bainbridge Style.

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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. 

Her Wilton roses look like roses, and while I’ve not witnessed such I’ll bet she can fit Happy birthday on a cupcake without having the ‘y’ slope off the side. 

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.

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.

Here’s what you need:

Chocolate Leaves

• Chocolate
• Kid’s paint brush
• Camellia leaves, washed and dried.

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.

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.

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…)

Note: Cross posted from Bainbridge Style.

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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.

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.

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.

Nothing says good times like a cocktail shaker.

Sunset Sage Margarita

From:  Cathy Casey’s Northwest Table

Makes 1 drink

1 fresh sage leaf

1 1/2 ounces tequila

1/2 ounce Cointreau, Tripe Sec, or Grand Marnier

1/2 ounce cranberry juice

1/2 ounce simple syrup

1/2 ounce fresh lime juice

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. 

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.  

Cheers.

Note: Cross posted from Bainbridge Style.

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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.

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.

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:

Preserved Meyer Lemons

6-8 lemons, depending on the size of your jar.

1/2 cup kosher salt

1. Slice five of the lemons crosswise as if you were cutting them into quarters but don’t cut all the way through the base.
2. Open the lemon and pour salt onto the exposed lemon flesh.  
3. Press the quarters back together to look like a whole lemon then press into jar. 
4. Repeat, adding more salt between layers, until the jar is filled.
5. Squeeze the juice from 2-3 remaining lemons and pour into jar.  You don’t need to completely cover the lemons. 
6. Sit jar on the counter for a month. The lemons will continue to release juice.  Invert the jar every few days. 
7. 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.

Note: Cross posted from Bainbridge Style.

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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. 

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.

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 very cool brother created the menu, each dish contained beer and included a beer pairing, even the fabulous red velvet cake.

Birthday Beer Dinner

February 27, 2010

SOUP

Spicy Cheese and Beer Soup made with Stone Ruination IPA and served with

Stone Sublimely Self-Righteous Black IPA

APPETIZER

Stone Pale Ale Steamed Mussels, Roasted Peppers, Bay Leaves, and Preserved Lemon served with

Stone Pale Ale

SALAD

Poached Pears with Mixed Greens, Pecans, Blue Cheese with Stone Levitation Ale Balsamic Vinaigrette served with

Stone Levitation Ale

MAIN COURSE

Chili Roasted Shrimp Marinated in Stone 13^th Anniversary Ale with Mashed Sweet Potatoes and Watercress, Mango, Avocado, Citrus and Jalapeno Salsa and served with

Victory Prima Pilsner

DESSERT

Fabulous Red Velvet Cake made with Ayinger Brau Weisse and served with

Ayinger Celebrator Doppelbock

Note: Cross posted from Bainbridge Style.

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When I lived in Bellevue and worked in North Bend I’d often stop at the Herb Farm.  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.

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.  

So it’s Jerry Traunfeld’s fault that I want chickens. 

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. 

But I’m so tempted.  And I can’t stop imagining the perfect chicken coop.

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 Carolyn from Sound Food makes the best nettle soup.  She passed on this great recipe and I have to agree with Carolyn; it’s fantastic. 

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. 

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.

Stinging Nettle, Lovage, And Mussel Soup

(6 servings)

• 4 ounces young stinging nettle leaves (handle with gloves when raw)
• 2 pounds small live mussels
• ½ cup dry white wine
• 2 tablespoons butter
• 2 cups thinly sliced leek
• 2 cups chicken stock
• 1 tablespoon white rice
• ¼ cup young lovage leaves
• Salt and freshly ground black pepper
• Crème fraiche for garnish

Preparation
Boil the nettles in a large pot of salted boiling water for 2 minutes. Drain, rinse under cold water, and squeeze dry.
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.
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.
Copyright 2003 © Jerry Traunfeld

Note: Cross posted from Bainbridge Style.

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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.

Enjoy.

Mexican Chocolate Soufflé Cakes

Makes 6

8 ounce semisweet chocolate, chopped

½ cup unsalted butter, cut into one inch pieces

1 ½ teaspoon instant espresso powder

Pinch of salt

6 large egg yolks

1/3 cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 large egg whites

Garnish: 1 cup fresh raspberries and mint

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.

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.

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.

Beat cream in large bowl until soft peaks form.

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.

Note: Cross posted from Bainbridge Style.

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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. 

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.

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!

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. 

In the center of it all, two glittering tables set for 16.

Wine Society Menu

With

Eagle Harbor Wine Company

February 6, 2010

Appetizer

Assorted Cheeses

Founders Cabernet Sauvignon

Starters

Russian Beet Soup with Sour Cream and Dill

Goose Ridge Syrah

Warm Mushroom Salad with Prosciutto

Condor (Syrah/Cab blend)

Interlude

Citrus Sorbet

Forgeron Late Harvest Semillon

Main

Beef Bourguignon and Crostini

Raptor

Dessert

Molten Mousse Soufflés

Flourless Chocolate Torte

Chocolate Spice Cake

Founders Cabernet Sauvignon

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.

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 carla@bainbridgestyle.com.

If you’d like our recipes, just ask.  I’ll be posting the molten chocolate mousse recipe later this week.

Cheers!

Note: Cross posted from Bainbridge Style.

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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. 

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 was ruling the world).  Hope springs eternal to all the frizzy haired, slightly dowdy teens from that era we all learned the same lesson:

It’s all about the presentation.

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.

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.

So, when you’re lunching with one of the top wedding designers in Seattle (Daniela from Bella Signature Design) and want to make a splash remember this:

• Clothing counts!  Dress it up in a pretty vessel
• Remember the garnish
• Go for contrast (cracked pepper against the white crème fraiche)
• If all else fails, throw in some French colloquialisms ‘C’est le vie ‘and   ‘je na se quoi’ and cognac come to mind.

à la vôtre (Cheers!)

Note: Cross posted from Bainbridge Style.

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I’m falling in love with my slow cooker.  We’ve known each other a long time but we’ve never really connected.  We keep giving each other a chance, meeting up every now and then.  All our friends think we’d be great together but until now, we just haven’t clicked.

Lots of relationships require a catalyst and for us it’s this cookbook.

I picked it up at Costco the other day; if you look closely you can see  sticky notes marking recipes.  The first one that caught my eye was creamy onion soup.  Not for the soup so much as the hands-off way of caramelizing onions.

I love a good caramelized onion but I don’t have the patience to stir a pot for 30-40 minutes.  Mine usually  lack that satisfying deep brown hue that promises sweet and savory taste or worse, they burn.

My slow cooker, the book told me, could change all that.  It whispered sweet nothings about caramelizing onions to perfection while I spent the day playing.  Promises of tempting aromas and a pot of slow cooked onions beckoned  and before I knew it I’d sliced up 6 Vidalia onions. 

I tossed them with dried thyme and olive oil and added a bay leaf.  This flurry of activity happened early in the morning and when we came home from an afternoon of beachcombing they looked like this:

I really love it when I can use up leftovers and make a fabulous meal at the same time.  I had broth from beef braised in red wine which I heated in a separate pan, I toasted cubes of French bread in olive oil, kosher salt and herbs de Provence then put them all together with a fistful of grated gruyere for a hearty and quick French Onion Soup.

The best part is that I have onions leftover for my next fabulous meal…blue cheese and caramelized onion tart?  Gourmet burgers? Veggie sandwich with caramelized onions or maybe goat cheese crostini with …you guessed it: caramelized onions.

My slow cooker and I are on again; we have plans to get together to make crème brulee next week.

While perfect for French Onion Soup these onions were quite wet.  A quick sauté in a hot pan will remove the excess liquid and make them perfect for just about anything.  Store in the fridge for a week or freeze them for up to three months.

Following is the recipe for Slow Cooked French Onion soup.  My soup was delicious but would be impossible to duplicate without making beef braised in red wine first and using that fabulous broth.  (The strength of any French onion soup is in the beef broth.  Amp up store bought with a bit of cognac or brandy for this recipe).

Creamy Onion Soup

From: Slow Cooker: The Best Cookbook Ever by Diane Phillips

½ cup unsalted butter

2 tablespoons olive oil

5 large sweet onions, such as Vidalia

2 tablespoons sugar

1 tablespoon dried thyme

1 teaspoon salt

½ teaspoon ground black pepper

1 bay leaf

½ cup white wine

5 cups beef stock

1 ½ cup shredded gruyere cheese

Turn a 5-7 quart slow cooker on high, add the butter and oil to the insert, cover until the butter is melted.

Remove the cover and add the onions, sugar, thyme, salt, pepper and bay leaf. Stir the onions until they are covered with seasonings and butter.

Cover and cook on high for 7-8 hours, until they are caramelized and a deep golden brown. (I followed the recipe to here).

Remove the cover and add the wine and beef stock. Cover and cook the soup on high for an additional 30 minutes or on low for an additional hour.

Remove bay leaf before serving garnish each serving with a sprinkling of gruyere cheese.

Note: Cross posted from Bainbridge Style.

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But worth the effort, oh so worth the effort.  Falling apart tender, juicy and packed with flavor.  Redolent of home and hearth.  Smack your lips yummy.  My house smells like childhood and hugs and that special place where food is love.

It’s taken me two years and many attempts to get it right  but this is it…the worlds most perfect pot roast.

It all started with Julia…The main recipe comes from Mastering the Art of French Cooking.  I’ve added a few bits like a teaspoon of cocoa, white truffle oil and some extra garlic.  I flame the broth to burn off the alcohol which can taste bitter and use a slow cooker for super tender meat. 

When it’s all done I reduce the broth and puree the vegetables then recombine the the two for a savory, intensely flavored gravy. 

There is always leftover broth and I used it to flavor everything from Udon noodles to Beef Bourguignon to French onion soup.  The leftover vegetable puree gets frozen in cubes and added to anything that needs  a flavor boost or body.

Beef Braised in Red Wine

Adapted From: Mastering the Art of French Cooking

Start With:

3 pound pot roast

To Season the Meat:

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

1 tablespoon white truffle oil (optional but so delicious)

For the Marinade:

1 cup each celery, onion and carrot, chopped.

2 halved cloves garlic, peeled and crushed

1 tablespoon dried thyme

2 bay leaves

¼ cup minced parsley

¼ teaspoon dried cloves (Julia uses 2 whole cloves)

1 bottle red wine (Pinot Noir or Cabernet)

1/3 cup good brandy

¼ cup olive oil (Julia uses ½ cup)

Later:

1 teaspoon baking cocoa

Beef stock to cover

1 tablespoon butter; one tablespoon flour for beurre manie

Spread salt and pepper on roast then drizzle with truffle oil pressing the salt/pepper/oil mixture into the meat. Combine chopped veggies , thyme, bay leaf, ground cloves and garlic then place half this mixture in the bottom of a bowl, layer in the roast, cover with remaining veggies. Pour brandy, oil and wine to cover. Wrap and place in fridge overnight to marinate.

Next day remove roast from marinade (save marinade) and place on wire rack to drain.  Pour two tablespoons olive oil or bacon grease in large pan (I use my Le Creuset), get it smoking hot then drop in the roast that you’ve patted dry with paper towel. Sear all six sides and remove. Drain veggies (save wine marinade) and place in hot pan. Add more oil if needed. Add three cloves chopped garlic. Sauté 3-4 minutes, or until tender.

Remove veggies from pan and pour in marinade. Bring to a boil and deglaze pan. Add cocoa. Burn off any remaining alcohol.

Place all in crock pot add beef stock to cover. Cook until tender when pierced with a fork (6 hour low setting on my crock pot).

Remove and cover with foil. Puree veggies and reduce marinade by half. Thicken with beurre manie (equal parts soft butter and flour combined) if needed. Serve with mashed potatoes and steamed veggies.

Note: Cross posted from Bainbridge Style.

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She immediately set forth to put it right.  She shopped Bainbridge to no avail.  She checked a few stores in her own neighborhood.  Proving very elusive these items were finally found last week on a family trip to Mexico.

Eager for a bit of shopping I persuaded the fam. to join me in a stroll into San Jose del Cabo, a charming little town still decorated for Christmas and the New Year.  Strings of lights criss-crossed narrow streets and giant gossamer angels stood at the corners of the town square.  San José is filled with artistry; beautiful hand wrought silver jewelry, hand blown glassware, textiles, leather. 

I love vacation shopping because I can imagine I’m someone else, someone elegant and coiffed; a woman on the cutting edge of fashion.  While I flirted with the idea of red python cowboy boots, shiny and wickedly pointy,  MIL disappeared into an artisanal tableware shopped and emerged triumphant with a set of six hand-painted egg cups.

You know how sometimes you get something and use it so much that you don’t know how you lived without it?  Egg cups aren’t as handy as say, a cable modem, but I’ve used them four times in three days so what do you know? 

The funny thing is,  I’ve always been intimidated by egg cups.  Just look at them and you can see they’re an accident waiting to happen; The laws of physics state that rolling items will roll away when you put pressure on them (or maybe that’s the law of probability, it will probably roll away when you try to eat it).

Anyway, it seems impossible that the egg will politely stay put while being plundered with a spoon.  A sensible egg would make a break for freedom and end up splatting on the kitchen floor.  All well and good when you have a  Hoover-beagle standing guard at the breakfast table, but when confronted with an egg cup containing a soft boiled egg at a B&B as a newlywed, I broke out in a sweat and claimed I wasn’t really a breakfast eater.

(Clearly this was early in our marriage as R did not laugh his head off at such a blatant lie.)

But, look at me now.  I love my new egg cups.  They’re so pretty and useful.  So far I’ve used them as a salt cellar,  spice holder, and teensy vase, and of course to hold soft boiled eggs…without a single splat.

6 Minute Eggs

If you’re really organized you’ll take your eggs out of the fridge about a half an hour before you intend to cook them.  This allows them to warm up a bit so they’re less likely to crack when you set them in boiling water.

Fill a pan with water and bring to a boil.  Turn the heat down so the water is at a simmer.  Place an egg in a tablespoon, gently set into the hot water.  Cook for six minutes then remove from heat, drain  and cover with cold water.  This stops the eggs from cooking without cooling them too much.

While your eggs are cooking put a couple pieces of bread in the toaster.

Butter your toast, slice into fingers and arrange on a plate.  Place your egg cup in the middle and serve by cutting the top off the egg with a table knife.  (This decapitated portion is called the “little potty” much to my children’s delight.  Ah the British.).  Dip toast in egg, enjoy.

Note: Cross posted from Bainbridge Style.

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Did you know that owls mate for life?  That baby owls spend about a week learning how to fly and during that time are unprotected and vulnerable on the ground?  Athena, on what is thought to be her inaugural flight flew into the path of a car.  Her wing is badly damaged and she’ll never fly again.  She now serves as one of the shelter’s ambassadors.

West Sound Wildlife Shelter cared for nearly 800 wild animals last year.  The focus is on rehabilitation and their goal is that every single animal be returned to their natural habitat. 

The shelter’s website is wonderful with lots of baby animal pics and info.   I spent a happy interlude there last night reading patient stories with Little E.  WSWS is currently caring for three young bald eagles and a mature female that was shot.

By the way; you no longer need a reservation to visit the Bloedel Reserve and the paths and vistas hold a special magic on rainy days so don’t wait for summer.

The ponds are especially mesmerizing.  (Tried to insert a rainy day video here but it didn’t work. You’ll just have to imagine the tinkly sound rain makes on the ponds.) 

The camellias are blooming, can spring be far behind?

Note: Cross posted from Bainbridge Style.

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We had quite a lot to discuss so we called it a planning meeting and set to work.  First, we’ve agreed that no one watches Julie and Julia until we can pick a date for a big screen viewing at Veni’s house.  We shall make bouillabaisse and I get to be Julia with the meat cleaver a la her 1971 The French Chef bouillabaisse episode.

Next we had to re-commit to our surfing/cooking weekend with EVOO Cooking school and women’s surf camp in Cannon Beach.  Some husbands have suggested that we’re too wimpy to willingly submerge ourselves in water so cold but they’re wrong.  Just to prove it, we’ve agreed to celebrate Chinese New Year which coincides with Valentine’s day and a full moon by jumping into Port Madison.  Take THAT ye of little faith.

We set the menu for our next wine society meeting with Eagle Harbor Wine Company.  We refuse to be intimidated by winemaker Hugh Remash who is a sommelier in two countries and his wife a professional chef, both of whom will be joining us on Feb 6th (um, okay we’re a bit intimidated).  Elaine is making beef bourguignon; she speaks fluent French thus I am confident she’ll do us proud. 

Jeff from Harbor Square Wine Shop made a great recommendation when he paired a 2008 Poet’s Leap Riesling (Walla Walla, WA) with spicy butternut squash soup with cilantro.  Veni whipped up a heart of palm salad with hibiscus flowers and balsamic syrup and Hollind wowed us with peppermint bark.

May your New Year be filled with three hour lunches.

Cheers.

Note: Cross posted from Bainbridge Style.

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Meyer lemons are in season right now.  I’m a huge fan of these sweet lemons and bought a mesh bag of them last week.  We ate them with powdered sugar on French toast (with homemade brioche) and they add extra depth to this lovely curd.  

In the grocery store, you’ll smell them before you see them,their lemon blossom scent is unmistakable.

I loved the Tom Douglas Cherry Almond Scones so much I made them for E’s class as a morning snack and then came home for English tea Bainbridge Style.  That’s homemade Devonshire cream on top; lemon curd inside.  Absolutely delicious.

Cheers!

Lemon Curd

By: Pasta and Company By Request

3 whole eggs

3 egg yolks

¾ cup freshly squeezed lemon juice

¾ cup granulated sugar

1 tablespoon arrowroot

1 ½ teaspoon lemon zest

4 ounces cream cheese at room temperature

In a food processor bowl equipped with a steel blade, place whole eggs, yolks and lemon juice. Process until eggs are well beaten. Then, with machine running gradually add sugar, arrowroot and lemon zest. When well mixed, add cream cheese a chunk at a time and puree until specks of cream cheese are no longer visible.

Pour lemon mixture into a medium saucepan. Place over medium heat and stirring constantly with a wooden spoon, cook until curd is steaming and coats the spoon, but is still think enough to pour. Remove from heat and stir, curd will thicken as it cools.

My parent’s 50th anniversary celebration: Dad’s favorite German Chocolate cupcakes on the bottom, Mom’s favorite white cake with lemon curd filling on the top and my favorite Devil’s food with white butter cream frosting in the middle.  The cake tower is satin wrapped plywood circles held aloft by candlesticks (glued in place).  The cake flowers were piped then frozen for easy handling then glued in place with frosting.  The cake topper was from my Grandparent’s 50th wedding anniversary and my Grandma has passed it on to me…34 years to go.

Cheers.

I spent the weekend steps from the epicenter of the Tom Douglas Empire; Ettas, Lolas, Palace Kitchen and Serious Pie called to us each time we passed.  We promised ourselves Sunday brunch at Lolas (I’ve heard wonderful things about their homemade donuts and Eggs Benedict) but when Sunday rolled around we were content to have Le Panier take out and a cup of tea.   Yesterday I was thumbing through cookbooks at the library and came across a Tom Douglas tome.   I came straight home and made these Cherry Almond Scones.

These mixed up quickly with a couple pulses in the food processor.  I used frozen butter and handled the dough briefly and the result was a tender, flaky and rich scone that went beautifully with homemade strawberry jam.

The footnote:  The dried cherries exposed to direct heat burned.  The next time I make these I’ll press any exposed cherry bits into the dough where they will be more protected.

Recipe from Tom Douglas’ Seattle Kitchen

For the Scones:
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon grated lemon zest
10 tablespoons cold unsalted butter, cut into small dice
1/2 cup dried cherries, chopped
1/2 cup toasted blanched sliced almonds, cooled
1 cup buttermilk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract

For Brushing the Scones:
1/4 cup heavy cream
1/4 cup sugar

Preheat the oven to 425. In a large bowl, combine flour, sugar, powder, soda, salt, zest. Cut in butter until it resembles crumbly cornmeal.  (I used the food processor). Mix in cherries and almonds. In a separate bowl combine buttermilk, vanilla and almond extract.

Gradually pour in buttermilk and mix with a wooden spoon or rubber spatula until just combined. Do not overmix. Turn out onto a floured surface and pat into a 9-inch round about 1 inch thick. Cut the dough into wedges. Place the scones on a parchment lined baking sheet. Brush them with cream and sprinkle them with sugar. Bake for 10 minutes and then reduce heat to 350 and finish baking until golden and cooked through. This takes another 12-15 minutes. Serve warm.

The Virginia Inn is my new Seattle meet up place (sorry Zig Zag!).  Freshly expanded and sporting their own kitchen they make the best pate I have ever tasted (you will not be satisfied with just one order)…the duck sausage is also worth the trip.  Lovely staff and old Seattle ambiance.  A must visit next time you’re in town.  Happy hour 4-6pm.

A few steps down the street from the Virginia Inn is Le Pichet.  I’ve just about perfected my eggs Le Pichet.  While you’re waiting for me to fine tune the recipe, stop in yourself for a glass of champagne and  oeufs plats, jambon et fromage (Two eggs broiled with ham and gruyère).  Still one of my favorite lunches.

Happy hour at Cutters now lasts all day!! Fresh sushi prepared by our friend Tom Toyama at Cutter’s Sea Bar.  Sweet and juicy pan fried oysters, crisp on the outside and succulently briny inside.  Hot crab and artichoke dip, delicious as usual…all mojitos 6 bucks!

The Zig Zag Cafe, nestled on the Hillclimb steps is known for its innovative cocktails.  This was my fav meet up place for many years and BFF Lisa and I logged a lot of happy hours and French 75’s here.  Hard to find but worth the effort. 

The next time you visit The Brooklyn pause a second in the breezeway between the inner and outer doors…if you feel an overwhelming desire to kiss the one you’re with, it’s because that’s where my TDH (Tall dark and Handsome) proposed and that space is forever infused with romance.  After that order a dozen kumamotos and a basil gimlet.

If you love beautiful clothes, get to Nordstrom’s today.  Lured by racks and racks of sale items, I ventured into Designers (second floor; top of escalator).  Every girl needs a Missoni…Get yours on a 75% mark down with an additional 15% on Wednesday (tomorrow!)… Go!  Also, they’ve done something magical to skinny jeans and if you want to look taller and thinner than you actually are (who doesn’t) try some on. 

So many great restaurants, so many wonderful shops…there’s no way to see them all.  If you have a fav shop or restaurant downtown I’d love to know about it. 

My New Year’s predictions:

1. The rise of the Gimlet.  The Brooklyn makes a basil infused gimlet with chipotle that will rock your world.  The moment BFF Lisa and I tasted it we high fived and announced our new favorite drink.  (This supplants the Zig Zag Cafe’s French 75 discovered by us in 2003.)  I have the recipe and will make it for anyone who wants to come to my house and drink it with me.
2. Return of the roast:  Put  a roast in the oven and let it do all the work while you paint your toenails.  It exudes fantastic cooking smells while you primp for company and you both emerge for dinner looking like a million bucks. Roast chicken on croutons with lemon is my now fav. :  I’ve served it twice to company and both asked for the recipe.  On a practical level, roasts tend to be less expensive than single cuts and go further as leftovers (think French dip, chicken pot pie, warm pork sandwiches).
3. More stuff with these ingredients:  Grainy French mustard, cocoa nibs, fennel.  These ingredients interest me and thus I suspect will interest others.  I base this on all those other times I thought I was the onto something really cool only to  learn that everyone else is way ahead of me.
4. Quilting.  Yep.  The Quilting Borg have sucked me in.  I figure if I’ve succumbed there must be some cosmic force making us need a rotary cutter and learn about stripping.  (That and my inability to throw anything away; what better way to recycle my daughters’ crib bedding, their first flannel nighties and the frilly little dresses they’ve outgrown? ) I vow to finish it before they’ve moved out.

Mercifully, that’s all. 

Included are recipes that represented my 2009; our month in Spain; weekends at the beach cottage near the cranberry bogs, crabbing from our dock, smoking salmon for the first time.  The theme is locally grown/caught with a cranberry spin:

New Year’s Day Brunch

Welcome Drink: 

Cranberry Bellini

Appetizers:

Blini with home-smoked salmon and lemon crème fraiche

Buffet:

Winter Citrus salad

Fresh Dungeness Crab Benedict on brioche with basil infused olive oil

steamed asparagus

Spanish Tortilla; thinly sliced locally grown potatoes tossed with organic eggs and Spanish seasonings

Cranberry  Orange muffins

Dessert:

Profiteroles with cranberry compote and chocolate sauce.

Cava (Spanish Champagne)

Recipes for blini, tortilla, cranberry orange muffins are in previous posts.

Most of these foods can be made in advance and assembled just before guests arrive.

To make a cranberry Bellini simply add pureed sweetened cranberries (cranberry compote) or a teaspoon of cranberry sauce to a glass of champagne. 

The winter citrus is grapefruit nearly frozen and served with sea salt and home grown mint:  Slice a pink grapefruit in half; using a sharp knife cut each segment from the rind but leave whole; then place in the freezer for 45 minutes.  Removed and sprinkle with flaky sea salt and garnish with mint leaves.  Serve immediately or place on ice bed in buffet.

Recipes abound for eggs Benedict.  Make your favorite hollandaise and make or buy brioche (I prefer them to English muffins) and substitute crab for ham.  Drizzle olive oil infused with basil around the plate.  Serve hot or place crab topped brioche in heated dish on buffet with hollandaise and olive oil in pitchers nearby. Remember to toast the brioche first and heat the hollandaise pitcher with warm water before pouring in the hollandaise, this will keep it warm longer.

Profiteroles…Cream puffs (pate choux) filled with vanilla ice cream then drizzled with chocolate sauce.  Scoop ice cream in advance; form them into nice round balls and return to freezer.  When it’s time for dessert let your guests assemble their own and pass warmed chocolate sauce (can be as simple as Hershey’s or as exotic as ganache).

There…an elegant winter buffet suitable for an anniversary party, holiday brunch or just for you.

Special thanks for Daniela of Bella Signature Design for including Bainbridge Style in her New Year’s Day Photo Shoot.  Click on her link for more New Year’s Brunch photos and samples of Paloma’s Nest and Momental Design’s work (gorgeous stuff, all).  Photo credit to the fabulously talented UK photographer Philip Meadows.

Our traditional NYE dinner is cassoulet and this year we’re recreating the cassoulet dinner we had in Castelnaudry, one of the most enjoyable meals we had during our month in Europe. 

The Menu

Fois Gras with toast and balsamic reduction.  Mixed greens tossed in a light vinaigrette. 

Interlude: 

Peeled fresh grapefruit segments frozen just until the outside is crunchy and the inside is ice cold; a riff on grapefruit sorbet.

Followed by:

Cassoulet de Castelnaudary with Duck Confit and artisanal sausages.

Dessert: 

Mini-three cheese course and profiteroles

I’ll update later with pictures and tasting notes.  Happy New Year and all the best to you and yours.

The update:  There was so much meat in the cassoulet we skipped the fois gras and went straight to the main event.  Tender white beans and meat ragout studded with Uli’s garlic sausage; smoked kielbasa and duck confit (purchased in France this summer and stored until this special night).  Stunned by the food and champagne we retired to the hot tub and watched fireworks, then finished our meal:   frozen grapefruit; crunchy with ice crystals exploding with juice in each bite.

The finished product.

 Built by layers.  First a layer of beans, then a layer of meat.

Then another layer of beans…

Topped by fresh bread crumbs drizzled with duck fat.  This is a rich and hearty meal…I have no idea how I managed to eat this entire menu  fois gras to profiteroles last summer in France.

For this recipe; click here:

Cassoulet in Castelnaudary.

Our traditional NYE dinner is cassoulet and this year we’re recreating the cassoulet dinner we had in Castelnaudry, one of the most enjoyable meals we had during our month in Europe. 

The Menu

Fois Gras with toast and balsamic reduction.  Mixed greens tossed in a light vinaigrette. 

Interlude: 

Peeled fresh grapefruit segments frozen just until the outside is crunchy and the inside is ice cold; a riff on grapefruit sorbet.

Followed by:

Cassoulet de Castelnaudary with Duck Confit and artisanal sausages.

Dessert: 

Mini-three cheese course and profiteroles

I’ll update later with pictures and tasting notes.  Happy New Year and all the best to you and yours.

Mom says it doesn’t seem like they’ve been married fifty years but then reflects on the world events and global changes they’ve seen together:  five children grown,  Man walking on the moon,  computers in every home (to list just a few). 

My mom’s family is long lived and loyal.  Her grandparents were separated by her grandmother’s passing just months short of their 60th wedding anniversary. Her parents celebrated their fiftieth and would have seen their 60th had not cancer intervened. 

My father’s parents were married until the day his father died.  Dad is witty and kind and has a certain nobility about him and he cherishes my mother; just the way I remember Grandpa Herb and Grandma Frances.  Sometimes while I’m stirring a pot at the stove Ross comes up and hugs me from behind just the way my dad does with my mom.  It makes me happy to think that maybe, just maybe with luck and health we’ll be them someday.

Happy Anniversary Mom and Dad.  I love you.

Peanut Butter Fudge

2 cups sugar

½ cup milk

1 1/3 cups peanut butter

1 jar (7 ounces) marshmallow creme

In saucepan bring sugar and milk to a boil; boil for three minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8 inch square pan; chill until set. Cut into squares. Yield 3-4 dozen bite sized pieces.

Chocolate Fudge

4 ½ cups sugar

1 can Carnation evaporated milk (12 ounces)

2 sticks butter

3 teaspoon vanilla

2 large bags chocolate chips (mom uses milk chocolate chips)

Walnuts

Mix sugar and milk in a saucepan. Bring to hard boil and boil for 6 minutes. Remove from heat and stir in butter, vanilla and chocolate chips. Pour in 9X13 pan and refrigerate until cool.

White Chocolate Peppermint Fudge

From: A Taste of Home

1-1/2 teaspoons plus 1/4 cup butter, softened, divided

2 cups sugar

1/2 cup sour cream

12 ounces white baking chocolate, chopped

1 jar (7 ounces) marshmallow creme

1/2 cup crushed peppermint candy

1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.

Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

I think I ruined a perfectly nice All Clad Stainless steel pan this afternoon.  My mom’s “foolproof” fudge recipe turned to carbon before my eyes and super-glued itself to my pan.  The house smells like burned marshmallows and I wince each time I approach the kitchen sink and the charred remains.

Guess I’ll finish the dishes tomorrow.

Does anyone have a foolproof fudge recipe?

Then made fettuccine with the leftovers.

Making pasta is not for the faint of heart.  If you posses a pasta roller perhaps you disagree, but from where I was sitting (drinking wine and sneaking bits of fresh apple cake), it looked pretty hard. 

The results were worthy.  Tender noodles (drizzled with sage infused cream sauce) filled with sweet squash abundant with parmesan, cream and a hint of nutmeg. 

Thanks to Daniela of Bella Signature Design for the action photos above.

Winter Squash Ravioli

From:  Le Cordon Bleu Cookbook

12 oz butternut squash, baked.

2 tablespoons olive oil

3 oz prosciutto, finely chopped

1/2 cup grated parmesan cheese

3 tablespoons chopped fresh basil

1/4 cup chopped fresh sage

1 egg yolk

2 tablespoons whipping cream

Pinch of nutmeg

Combine all ingredients using the back of a fork to mash the squash.  Taste, adjust seasonings.  We didn’t use the prosciutto so added extra salt.

Fresh Pasta

3 1/2 cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil

4 eggs, lightly beaten

Mix flour and salt then add the oil and egg, mixing well to a firm ball.  Let rest to relax the dough and roll into thin sheets.

Sage Infused Cream Sauce

This was a challenge so I couldn’t run to the store to buy fresh sage and made do with dried instead.  So good that I may have to “make-do” with dried herbs more often.

1/2 cup cream (heavy or light)

Sprinkle of dried sage

Combine in heavy pot and bring to a boil; let simmer for as long as it takes to heat your pasta water and cook your pasta.  Will reduce to a few tasty tablespoons.  Drizzle over hot pasta.

Creamy with parmesan zing in every bite.  So delicious, conversation momentarily ceased as we reveled in flavor.

Before last Monday I’m not sure I could pick a butternut squash out of a squash line up.  Today, however, I have four new recipes that I CAN’T WAIT to make again; all of them featuring butternut squash.

Part of Friday’s challenge was to make dishes from the ingredients in our pantry so we made this without pancetta. 

It took almost an hour to get the rice al dente and we used 2-3 more cups of chicken stock than Ina calls for; just letting you know in case you’re a) in a hurry to eat or b) low on chicken stock.

Cheers and enjoy.

Butternut Squash Risotto

From Ina Garten

1 butternut squash (2 pounds)

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

6 cups chicken stock, preferably homemade

6 tablespoons (3/4 stick) unsalted butter

2 ounces pancetta, diced

1/2 cup minced shallots (2 large)

1 1/2 cups Arborio rice (10 ounces)

1/2 cup dry white wine

1 teaspoon saffron threads

1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

He had me at “sour cream glaze”.  At first I thought he’d made a typo; surely he meant cream cheese?  Lemon zest, orange zest, powdered sugar and sour cream?   But after I tasted the butternut squash muffins destined to be glazed, I decided to trust him. 

These muffins were astonishingly moist , bursting with flavor and endearingly yummy.  Endearing because they’re healthy (veggie, organic eggs and olive oil) and  simple to make with no fussy ingredients.

We ate them for two days  before I got around to making the glaze.  Delicious without any topping I almost didn’t go the extra step.  Glad I did because this zesty, sweet and sour frosting took the muffins from really, really good (though a bit frumpy) to fabulous and so pretty all dressed up in frilly bonnets.  We shared them with neighbors to their great delight.

Cheers!

Butternut Squash Muffins with Sour Cream Glaze

Adapted from Jamie Oliver

14 ounces butternut squash, skin on, deseeded and whirled in food processor until finely chopped

2 ¼ cups light brown sugar

4 eggs

Pinch of salt

2 ½ cup flour

2 heaping teaspoons baking powder

Handful of walnuts, chopped

1 teaspoon cinnamon

¾ cup extra virgin olive oil

Combine eggs, oil and brown sugar, fold in squash. In separate bowl combine dry ingredients (including walnuts). Make a well in center of dry ingredients and pour in wet ingredients. Stir until just combined. Bake in 350 degree oven for twenty minutes or until toothpick comes out clean.

Sour Cream Glaze

½ cup sour cream

zest of one Satsuma (or whatever orange you have on hand); plus more for garnish

zest of one lemon

Juice of half a lemon

¼ cup powdered sugar

¼ teaspoon vanilla extract

Mix well and spoon over cooled muffins. Grate orange peel over frosting as garnish.

Yesterday we made butternut squash soup.  Spicy, hot and smooth, thanks to the garnish of cayenne pepper, sour cream and cilantro.  Joining those three big flavors with the creamy soup broke all kinds of taste records and had me (no fan of squash soup) going back for seconds.

Today is Food Friday and we’ve challenged ourselves to use up the rest of the squash and a whole bunch of apples without going to the store for additional supplies.  On the menu:

Butternut squash ravioli with sage cream sauce or browned butter

Butternut Squash Risotto

Butternut Squash muffins with sour cream glaze

French Apple Croustade

Fresh apple cupcakes

…and whatever else strikes our fancy.  I’ll report in on Monday with recipes and tasting notes.  I’d blog it over the weekend but my dance card is already full with Christmas in the Country and the Bainbridge Island Studio Tour two of my favorite holiday events. 

Cheers,

Squash Soup

2 tablespoons olive oil

1 yellow onion, chopped

2 stalks celery ,chopped

1 carrot, chopped

2 Cloves garlic, finely minced

½ Habanero (or other hot chili), finely minced

5 cups vegetable or chicken broth, no salt

3 cups (1.5 Pounds) squash (Butternut) light flesh seeded, peeled cut into 1 inch cubes

¼ cup fresh parsley, minced

2 bay leaves

2 sprigs fresh thyme or 1 teaspoon dried

1 tablespoon brown sugar

1/3 cup sour cream

Sour Cream for Garnish

Cilantro for garnish

¼ Teaspoon Cayenne Pepper

Heat oil in large stockpot over medium heat. Add onions, celery and carrot. Sauté until soft, but no t brown, about 3-4 minutes. Add garlic and chili and cook for 1 minute more. Stir in broth, squash, parsley, bay leaves, thyme and sugar. Bring to a boil, then reduce heat and simmer till vegetables are very soft, 25-30 minutes. Discard bay leaves and thyme sprigs. Puree soup in batches in food processor or blender until very smooth. Add water if too thick. Return soup to pan and stir in ½ cup sour cream. Simmer soup for 3 minutes more. Adjust seasoning and add salt and pepper to taste.

Garnish with cayenne, cilantro and sour cream.

This is good stuff.  No one admits to liking fruitcake.  No one.  (Except my friend Heather, who just now confessed).  But even those people who say they don’t like fruitcake like this:  my dad and my uncle can’t get enough, my grandma loves it, my aunt loves it and dare I say…I …uh…like it a lot.  I figure it has to be good to survive five generations. (the recipe not the actual fruitcake.)

Aunt Sharron is the keeper of family traditions.  If you recall, she’s the maker of the Irish Enchiladas a recipe passed down from my Great Grandma.  And, now the family fruitcake recipe:

(A word about family fruitcake recipes:  You have one too.  I guarantee there’s a great aunt out there somewhere making your family’s fruitcake recipe right now.  But I digress.)

This cake is rich and dense, rife with nutmeg, potent with whiskey.  We pulled eight gloriously bronzed loaves out of the oven a bit ago and my house smells like the inside of a gingerbread cottage abundant with spice and roasted nuts.  We’ve yet to wrap them in whiskey soaked cheesecloth but I have plans to liberate a crumb or three.  This recipe makes A LOT of fruitcake:  eight small loaves and one big one…feel free to halve the recipe.

I’m a little concerned the fruitcake baton is being passed to me and soon I will be known as the keeper of the family fruitcake tradition.  The family fruitcake-er.  If this came with some sort of magical ability like levitation or lighting candles without a match I’d consider it a fair trade but for now I’ll watch and learn and try to keep away from the Black Velvet.

By the way I just have to comment on this glorious day.  This morning:  glittery frost, snuggled in one of my mom’s quilts on the deck, cradling a cup of hot green tea watching dawn steal across the bay.  A family of geese glide by; silent  black silhouettes.  Followed closely by a raft of widgeons and buffleheads whistling and chirping. 

Life is good.

Cheers.

Whiskey Pecan Fruit Cake

½ cup candied orange peel

1 pound mixed candied fruit;

2 pounds dates or raisins or mixed dates/raisins

1½ cup butter, softened

2 cups sugar

1 cup molasses

6 eggs

1 heaping tablespoon baking powder

4 cups flour

2 tablespoons nutmeg

2 1/4 pounds pecans, divided

1cup whiskey

Do not cut up the pecans or dates; leave whole. Reserve some fruit pieces and 1/4 pound pecans for decorating the finished loaves.

Combine remaining nuts and fruit in colander and rinse with boiling water to remove the sticky sugar coating from the candied fruit.  Drain well then place in the largest bowl you have.

Cream together butter and sugar and add eggs one at a time until incorporated.  Add molasses and mix well.  Add whiskey and mix well.

Combine flour, baking powder and nutmeg in bowl and whisk well.  Add to butter/sugar mixture.  Mix well.

Pour batter over the fruits and nuts.  Mix well.

Line bread pans with with greased waxed paper. Press batter into pans level with the top of pan.  Decorate with reserved fruits and nuts.  Bake at 250⁰ for 4 hours or until done.  It’s done when the batter hardens across the top and a toothpick inserted in the center comes out clean. When cooled, wrap in whiskey soaked cheese cloth and wrap in wax paper then foil. Store in cool, dark place for a month or two; from time to time adding a little whiskey.

Before leaving Portland Aunt S. cashed in on a buck-a-bag close out of seasonal, locally grown produce and this week’s challenge is to eat it all.  So far, we’re thinking of apple pie filling and butternut squash soup. The kiwi fruit are from my grandma’s backyard and the basket in the last picture is filled with a vast selection of teas from Firefox teas in Portland, including my favorite Wuyi blend (especially fine with a piece of Cost Plus Dark Chocolate with sea salt).  They’re a neat young couple making their business work and they’re always great, according to Aunt Sharron.  We’ll be making our way to Churchmouse yarn and tea room here on the island so I can return her generosity and send her home with Bainbridge’s best.

Veni has suggested Food Friday Challenge where we cook only with supplies on hand.  I love this idea with Aunt Sharon our guest cook and am looking forward to emptying out the freezer and pantry. 

How about I post a list of my ingredients and you all can tell me what to make?

Must go, have lots of sewing, cooking, chatting and tea drinking to attend to. Cheers!

Hope all had a happy Thanksgiving.  My favorite part is when we go around the table and say what we’re thankful for.  This year (again!) I am thankful for my family; my loving husband and children, and good health enjoyed by all.

The holidays have a way of distorting time.  It seems ages ago that we had wine society but really, it was just last weekend and I continue the recipes for the fabulous meal we enjoyed at Victor Alexander’s tasting room.

That memorable meal started with crab cakes.  Moist and delicious, bursting with crab and sautéed veggies with just a hint of Old Bay seasoning.  The big taste twist came with the lime cilantro ginger sauce.  Sweet, then hot , then a cool burst of ginger;  layers of flavor, easy to make and versatile.  I used the leftovers for a sparkling cocktail I’ve yet to name.

This course was served with VA Semillon a light and fruity wine and parmesan herb shortbread.  Buttery, flecked with fresh herbs with a satisfying squeak against your teeth crunch.  These would go well with just about anything and a great replacement for cheese straws which often make their way to holiday tables (and cost a lot).

This weekend kicks off the holidays.  We’ll hang our wreaths and set up the snowy village with the live ice skaters that E can’t keep her hands off.  We’ll take advantage of this lovely weather to wrap our outdoor trees in white lights.  Tomorrow we’ll bundle up for the tree lighting ceremony at city hall and sip hot chocolate at the newly remodeled Pegasus coffee house.  Before we head home for bed, we’ll stroll the boardwalk looking for boats adorned in holiday lights.  Bring on the canned holiday jingles!

But hey!  Before I forget… shop the Indie Banditas Bazaar today and tomorrow at Woodward Middle School.  I’ve vowed to make or buy local as many gifts as possible and the indie bazaar is a great place to start. 

Cheers!

Crab cakes

From:  Barefoot Contessa

2 tablespoons unsalted butter

2 tablespoons olive oil

¾ cup small-diced red onion (1 small onion)

1 ½ cup small-diced celery (4 stalks)

½ cup small-diced red bell pepper (1 small pepper)

½ cup small-diced yellow bell pepper (1 small pepper)

½ cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

¼ teaspoon Tabasco sauce

½ teaspoon Worcestershire sauce

1 ½ teaspoon Old Bay Seasoning

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ pound lump crabmeat

½ cup plain dry bread crumbs

½ cup mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

Place the 2 tablespoons butter, 2 tablespoons olive oil, onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and pepper in a large sauté pan over med-low heat and cook until the veggies are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250-degree oven and serve hot.

Parmesan & Thyme Crackers

From: Barefoot Contessa by Ina Garten

¼ pound (1 stick) unsalted butter, at room temperature

4 ounces freshly grated parmesan cheese (about 1 cup)

1 teaspoon minced fresh thyme leaves

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 ¼ cups all-purpose flour

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Now, until I made this polenta I thought you vegetarians were way healthier than us meat eaters.  I also thought you were missing out on some really good stuff (fat, for one)…however, once you sauté shallots in butter, add three different cheese and fry the whole thing in peanut oil you’ve stepped way off the calorie high road and boarded the express bus to trans fat heaven with the rest of us, happy to be onboard I say because these crispy cakes are worth the sit-ups and power walks to come.  So good in fact, that I narrowly talked myself out of making more of them today. 

Fresh from the hot oil these have a cracker thin exterior that once breached yields a gooey cheese-fortified interior that literally melts in your mouth.  If you’ve never liked polenta give this recipe a try and you’ll change your mind.  For the meat eaters we placed it beneath the pistachio crusted pork tenderloin where it could soak up the pomegranate port reduction.  Tasty and pretty darn impressive looking.

Polenta Cakes with Cream Cheese and Parmesan

Adapted from: Master Chef José Gutierrez

1 cup stone ground polenta

¾ cup shallots, diced

2-1/2 cups vegetable stock

½ cup Mozzarella cheese. grated

2 tablespoons Parmesan cheese, grated

1/3 cup cream cheese

1/2 teaspoon salt

2 tablespoons butter

1/3 cup flour

2 teaspoons peanut oil

Preheat oven to 350º F. In a medium pan, sauté shallots in butter until translucent. Add polenta, mix well. Add stock and bring to a boil. Mix with spatula, cover, and bake in oven for 45 minutes. Remove from oven and add cheeses and salt. Pour into a small sheet pan about 3/4 of an inch thick. Place in refrigerator and chill until firm. Cut into small squares. Roll in flour. Heat peanut oil in frying pan, place cakes in hot oil until golden brown.

There’s so much that I like about this dish.  First off, I love how we got sweet and savory, salty and crunchy, fresh and fried all on one plate.  And, I swoon over Daniela’s port sauce swirl; that girl has a way with a squirt bottle.  

The polenta cake, which is coming in tomorrow’s blog ,was the perfect foil for the tenderloin and the Pomegranate Port reduction is just too divine.

I was in charge of sauces for this event.  By the time I got to this one, I’d destroyed three different dips for the crab cakes and was doing some deep breathing on the kitchen floor.  I’d cursed my way through Ina, Mr Napa Style and an aioli that blinded my taste buds with so much lime I couldn’t taste anything else for an hour.  Thoroughly fed up with recipes not working, I vowed to create my own port reduction that would be good and tasty and just right. I’ve credited chef Gutierrez but the genius is in the brown sugar and the pomegranate flavor, both my additions.  I’ll never make another port reduction recipe again.  This one is a keeper.

A word about the wine.  If you haven’t been to the Victor Alexander tasting room then you’re missing out on some very nice wines and an even nicer wine maker.  This is Charlie Merrill’s first vintage and he’s on the right track.  The wine society attended the Islandwood wine dinner back in August and when the VA Sangiovese came along all sat up a bit straighter and paid some attention.  Much more sophisticated than any freshman has a right to be, the Sangiovese paired beautifully with this dish, not one bit intimidated by the sweet and savory, salty and crunchy, fresh and fried all on one plate. 

Stop in to 120 Madrone Lane, Suite 100 and enjoy the art, say hello to Charlie and taste some wine.  You’ll be glad you did.

Cheers.

Pistachio Crusted Pork Tenderloin

Pork Tenderloin, marinated.

2 tablespoons olive oil

1/4 cup Dijon mustard

1 cup pistachios, finely chopped

About an hour before cooking, remove tenderloin from the fridge and let come to room temperature.   Before cooking rinse the meat under running water to remove any excess marinade.  (Most marinades contain some sugar and if you try to sear the meat without rinsing you’ll end up with black soot in your pan.)  Heat olive oil in a frying pan then sear the meat on all sides.  Save the pan for the Pomegranate Port Reduction.

Place meat on a broiler pan in a 450 degree oven and cook for five minutes then reduce to 280 degrees and cook until meat thermometer registers 170 degrees.  Remove from oven and tent with foil.  When the meat has rested for five minutes; coat with mustard then roll in chopped pistachios.  Slice and serve immediately.

Here’s a tutorial on coating the meat with pistachios:

Pomegranate Port Reduction Sauce

Adapted from Master Chef José Gutierrez.

2 tablespoons butter, divided

½ cup onions or shallots

1 teaspoon flour

1 cup red wine

1 cup tawny port

1 teaspoon fresh thyme sprigs

¼ cup pomegranate seeds or 1 tsp pomegranate molasses

1 teaspoon brown sugar

In the sauté pan pork was cooked in, add 1 tbsp. butter, melt and cook onions until translucent. Add flour and cook over low heat for 4-5 minutes. Slowly whisk in the wines and bring to a boil. Flambé! The reason to flambé is to remove bitterness from wine. Add thyme and pomegranate seeds and simmer. When the sauce is the desired consistency (8-10 minutes) remove from heat and whisk in remaining tbsp. butter. Strain, making sure to press the onion-seed mixture to get every last drop.

The Menu:

Starters

Paired with Victor Alexander Semillon

Fresh Dungeness crab cakes with lime cilantro dipping sauce and parmesan herb shortbread

Crisp local greens with pomegranate shallot dressing

Cheese Interlude: 

Paired with Victor Alexander Pinot Noir

Triple cream Brie, herbed goat cheese, Camembert and Comte cheeses with a variety of breads and crackers served with smoked salmon pâté

Main Course

Paired with Victor Alexander Sangiovese

Pistachio crusted pork tenderloin on a crisp parmesan and cream cheese polenta cake with a pomegranate port reduction. 

Dessert

Paired with Victor Alexander Sangiovese

Pomegranate truffles

I’ll be posting recipes all week…stay tuned.

Last weekend while being master of the clam universe, I stopped in at the Grays  Harbor Public Market and bought some fresh from the bogs cranberries.   Littered with stems and imperfectly shaped these glossy orbs were as fresh and wild as they come and I knew I’d be making muffins soon.

Food Friday starts early today so Hollind can get a front row seat at A’s poetry recital this afternoon.  I can’t find a way to justify drinking wine at 9am so I trolled through the stack of pages torn from magazines over the years and came up with a scrumptious sounding drink that combines rosemary infused simple syrup, cranberry and orange juices and club soda.  The perfect fizzy, refreshing start to Food Friday. 

I’m a morning gal and I love to bake so you’d think I’d have muffins down pat.  I took a cooking class at Greystone the imposingly..uh …grey stone Culinary Institute of America in Napa Valley where I learned to never over mix muffins.  It makes them dense and dry; you want to stop stirring  (do not even think about using a mixer!) while tiny streaks of flour are still visible. 

I made these in mini and large sizes.  I sprinkled the minis with large crystal of sugar and glazed the others. 

Cranberry Orange Muffins

1 cup fresh cranberries

2 cups flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 egg

1/2 cup oil

2/3 cup orange juice

zest from one orange (about one tablespoon)

sugar for sprinkling

Glaze:

2 tablespoons sugar

2 tablespoons orange juice

Chop washed berries in the food processor. (don’t get carried away and puree them).  Set aside.

Combine dry ingredients in a bowl and whisk well, add the chopped cranberries and whisk again.

In a separate, larger bowl whisk remaining ingredients.  Pour dry ingredients on top of wet ones and stir until ingredients are barely incorporated. 

Grease muffin tins well or use paper liners.  Fill 2/3 full.  You can sprinkle with sugar now or glaze them after baking.  Bake at 400 until toothpick inserted in center comes clean.  about 8 minutes for mini muffins and about 17 for the larger ones.

To make the glaze combine sugar and orange juice in saucepan and heat, stirring constantly until boiling.  Reduce heat and simmer for a few until you get the desired consistency.  Peirce hot muffins with a toothpick in and drizzle with warm glaze.

Holiday Brunch Spritzer

Adapted from:  Cooking Light

1/2  cup sugar

1/2  cup water

4 rosemary sprigs

4 cups cranberry juice cocktail

2 cups fresh orange juice

3 cups club soda chilled

Combine sugar and water in a small saucepan, bring to a boil.  Reduce heat and simmer 4 minutes or until sugar dissolves.  Add rosemary; simmer five minutes.  Remove from heat. Pour sugar syrup into a bowl, cover and refrigerate overnight.

Uncover sugar syrup, remove and discard rosemary sprigs.  Combine the sugar syrup, juices and soda in a large pitcher.  Serve immediately over ice.  Yield 12 servings of 3/4 cup.

To make ahead:  Fill pitcher leaving out the soda.  When it comes time to serve; pour juice/sugar mixture into a glass and top with desired amount of soda.

Razor clam digging can take a lot out of you so we started carbo loading first thing Saturday morning with my dad’s legendary cabin breakfast.

Dad’s pancakes are silky and rich and mouth melting thanks to the hefty swirl of bacon grease he adds to Krusteaz.  Served alongside steaming, grease slicked eggs  and crisp bacon … I need no other reason to get up in the morning.  My cousin Tim who felt a teensy bit left out of the Fred Meyer vs Safeway conversation swirling around the breakfast table offered his best money saving grocery tip:  buy beer at the store and drink it at home to save oodles in bar fees.  Love that guy.

Breakfast over and daddy daughter day commenced.  Ross took J and E kite shopping and dad took me to the hardware store where we got gutters and downspouts and this green accordion pipe thing to solve the soppy wet spot at the front of the cabin.  I love handing my dad tools as he does dad stuff high atop a ladder.

Soppy spot subdued and off for a walk on the beach where I froze but was nonetheless entranced by the thousands of tiny sandpipers racing the tide and the stark beachscape.

Once home, fortified with creamy cocoa and ample refills of whip cream we baptized the new fondue pot I scored at the local thrift store for three bucks.

Hard to improve on bread swirled in kirsch spiked cheese washed down with fresh pressed cider.

Thus fortified, we hit the beach.

Clam tides happen only once a month, only in the winter.  You’d think the combination of cold, dark, rain and the occasional snowstorm would keep all but hearty he-man types off the beach.

But no, clam tides attract thousands of clam lovers from kids to grandparents:

But it’s no cakewalk.  First you must obtain highly specialized equipment and attire.  There seem to be two sartorial schools of thought.  One group goes stealth with camo hip waders and matching neoprene jackets; (I especially like the his and hers matching sets).  The opposite end is the barefoot tank topped gal with wild hair, flat on her belly probing a clam hole with her bare hands.  This is not me, I lie somewhere in between with blue daisy rain boots from Bay Hay;  and my dad’s fleece lined raincoat. 

Next, you’ve got to have the right equipment. We dig with clam guns; stainless steel tubes you press into the sand with a rocking motion.  They slice through the beach layers and if you’re lucky and skilled you come up with a clam on the first pull.

The thing you need to know is that razor clams don’t just lie there.  The second your clam gun hits the sand they start digging.  Take your time, worry about your manicure or get girly about sticking your hand into an eighteen inch hole filled with frigid sea water and your quarry high tails it.

The last one to limit gets a cheer squad and lots of help spotting the show; the dimple in the sand that indicates a clam.

It’s then, when the whole group has limited and we prepare to leave the beach that we realize the true reward;  the grandeur all around.  The Pacific ocean froths and swirls; windswept trees arch along the ridge; the sand shimmers with twilight.  Against the roar of the ocean; migrating birds soar, calling their locations to each other much the way families up and down the beach keep track of their youngsters, bantering about who has the largest clam, who limited first and how many bowls of dad’s clam chowder we’re going to eat.

A great big thank you to my cousin Teresa Harpster, a very talented artist and photographer, for loaning me these wonderful photos.

Razor Clam Chowder

This is my dad’s recipe; one we all love.  You can make it with any clams you like.

3 strips bacon chopped into 1 inch pieces

½ cup onions, diced

1 cup potatoes, cut into 1 inch pieces

1 cup water

1 cup chopped clams with juice

1 quart half and half

4 tablespoons butter (1/2 cube)

Potato flakes or left over mashed potatoes

Cook bacon pieces add onions until they are slightly browned. Add water, bring to a boil. Reduce heat, add potatoes and cook until slightly done. Add chopped clams and juice. Cook 20 minutes. Add half and half and butter. DO NOT LET MIXTURE BOIL. Season to taste. Add potato flakes or mashed potatoes for desired consistency. Test to see if it is edible…enjoy!

A wild desire to be avant garde and uber creative seized me and the mango curry truffles were the result.  Veni and Hollind tried to talk me out of it but I was deaf to their pleas.  My punishment:  a dozen perfectly gorgeous but oddly flavored..okay I’ll be frank…inedible chocolate blobs.

And I would have posted the Earl Grey recipe last night if Hollind and Steph and Elaine hadn’t kept me out so late.  We went to Eleven Winery’s tasting room to support Island artist Isobel Coney in a showing of her exquisitely rendered Lino prints.  (Please go!  You’ll be glad you did!)

It was supposed to be an early night due to Steph’s stated intention to tuck in her kids at 7:30…being the supporting friends that we are, we helped Steph find a way to have her wine and drink it too by weaseling through a tuck-in loophole:  we accompanied her home so she could tuck in the kiddies then we retired to her hot tub for two hours. 

Today is an exciting day because T&C is sampling cheeses again.  I went yesterday and spent a happy interlude sampling such wonderful things as Cibo Natural’s smoked Jalapeno cheese, Bucherondin French goat milk cheese and I have it on good authority that today they’ll have gorgonzola dolce, a cheese so luscious and meltingly gorgeous you can (and will want to) eat it with a spoon.  I swoon as I write this.  This happens from 10-12 so don’t be lazy, get up and get there and say hello—I’ll be the one hovering over the gorgonzola.  BTW—every single fabulous cheese on aisle 1 is 25% off.  woohoo.

Okay, so I think I owe you some eye candy.   As tasty as the Earl Grey truffles were, they didn’t photograph well (unless rocks on a plate excite you) so I give you instead pics from a recent apple cider pressing at my folks house in Joyce, WA.

Remind me later to tell you about the crab feed we had on Wednesday night.  Matthew, the same lovely neighbor who gave me salmon to smoke, dropped by with four! freshly caught and cooked Dungeness crab. 

Off to Copalis to slay some clams.  Cheers.

Earl Grey Chocolate Truffles

From: Cuvee 928 in Flagstaff, Arizona

½ cup heavy whipping cream

1 tablespoon sugar

3 Earl Grey tea bags

8 ounces bittersweet chocolate, chopped

½ cup (1 stick) unsalted butter cut in ½ inch cubes

2 tablespoons brandy

1/8 teaspoon kosher salt

Bring cream and sugar just to a boil in heavy small saucepan, stirring to dissolve sugar. Remove from heat. Empty tea from bags into cream. Cover and steep for 20 minutes.

Meanwhile, stir chocolate and butter in small saucepan over low heat until melted and smooth. Transfer to medium bowl.

Strain cream mixture through fine meshed strainer (or through several layers of cheesecloth) into chocolate mixture; stir to blend. Stir in brandy and salt. Let cool to room temperature, stirring occasionally. Cover and chill until firm, about four hours.

Lime rimmed baking sheet with parchment paper or waked paper. Roll rounded teaspoons of chocolate mixture between palms to form a ball. Place on prepared sheet. Chill until firm, about one hour. Roll truffles between palms again. Place cocoa in small bowl. Roll truffles in cocoa powder; return to same sheet. Cover and chill.

Get that?

Anyway, we’re meeting soon and the menu committee is having a bit of a tussle with a brash young Pinot Noir.  We want this haughty newbie to pair with a soup and so far it’s not cooperating.  If this wine got a report card it would read “does not play well with others,”  It’s probably just that it’s misunderstood, we are, after all newbie’s ourselves at pairings. 

My foodie pals Hollind and Veni and I got together with a bottle and three soups: Tuscan white bean, broccoli mascarpone and curry cauliflower.

Admittedly it’s no hardship to have to drink wine and taste soup on a rainy Wednesday afternoon and I for one think we ought to make a habit of it. 

The  white bean soup came the closest, mostly because it laid down and let the pinot walk all over it.  The other two showed a feisty side with the broccoli sucker punching the pinot up front then playing nice later.  translation:  (the broccoli overwhelmed the wine but got better as we tasted).   The cauliflower soup just turned up her nose and refused to play and neither the soup nor the wine benefitted.

Can you help us?  If you’ve got a great soup that would work let me know and I’ll hastily arrange another wine-Wednesday and give it a go.  (Even if you don’t have a recipe; make one up so I can have another wine Wednesday.)

I was really rooting for the broccoli mascarpone.  I love its velvety texture and soft green color.  And I used shallots from my very own garden.  This soup is easy to make.  You can substitute cream cheese if you want because mascarpone can get a bit pricey.  Great as a starter or a light dinner with salad and a baguette. 

Broccoli Mascarpone Soup

From Bon Appétit

3 tablespoons olive oil

1 1/2 cups sliced shallots

1 1/2 pounds broccoli florets, cut into one inch pieces.

6 cups low salt chicken broth

1 1/2 cups (12 ounces) mascarpone cheese, divided.

1/4 teaspoon cayenne pepper

3 tablespoons chopped, fresh chives.

Heat oil in large pot over medium heat.  Add shallots; sauté 3 minutes.  Add broccoli; sauté 1 minute.  Add broth, bring to boil.  Reduce heat to medium low.  Cover and simmer until veggies are tender, about 10 minutes.  Cool slightly.

Working in batches, transfer soup to blender,  puree until smooth.  Return to pot.  Reserve 1/4 cup mascarpone in small bowl.; cover and chill.  Whisk 1 1/4 cup mascarpone and cayenne pepper into soup.  Season with salt.  DO AHEAD:  Can be made 1 day ahead.  Cover, chill. Heat soup over medium heat, stirring occasionally.  Do not boil.

Garnish with remaining mascarpone and chives.

Years later I was standing outside the main entrance to the Nordstrom Flagship store in downtown Seattle.  Through the open doors the scent of leather and perfume and elegance beckoned and I knew that I’d need some shoring up before I was ready for total Nordstrom immersion.

This is best done with chocolate and caffeine so I ducked into the Nordstrom coffee bar.  At first I dismissed the chocolate dipped biscotti, but there was something about that glossy chocolate exterior that beguiled me.  Also, it was the only thing that had any chocolate on it.

Either biscotti had been tamed in the intervening years or I’d judged too harshly in my tempestuous youth because this cookie yielded without so much as a bone jarring.   The was no wrestling for dominance.  This cookie knew its place and yielded with an elegant and satisfying crunch then infused my mouth with lush chocolate flavor.  It might have been a day or a week but it wasn’t long before I started testing biscotti recipes and came up with with one:

Chocolate Biscotti

To make an elegant statement, melt semisweet chocolate chips and drizzle across, do the same with melted white chocolate.

2 cups flour

½ cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 cup pecans, coarsely chopped*

¾ cup semisweet chocolate chips

Preheat oven to 350. Butter and flour a baking sheet. In bowl whisk together flour, cocoa baking soda and salt. In another bowl beat together butter and sugar until fluffy, add eggs.

Stir in flour mixture to form stiff dough. Fold in chocolate chips and nuts.

With floured hands form two logs 12” long and 2” wide. Bake 35 minutes, cool five minutes then cut diagonally. Place on baking sheet and bake until crisp about ten minutes.

I like to freeze these and pull them out when I want a quick tea treat.  They make a wonderful hostess gift; I slip them into an oblong bag and tie with a pretty ribbon or pack into a small bakery box, wrap with food grade tissue then tie with a ribbon.

This dish has been a family favorite for years.  I can remember our annual fourth of July Potluck at the Sol Duc hot springs when I was a kid and my  6 year old cousin crying while eating them.  I can still smell the sulfur and chlorine, still see the green mountains before a blue sky, still hear the teen girl screeches and shouts from the pools and my cousins sniffles as he ate.

Alarmed my Aunt Sharron sat down on the cabin steps beside him and told him that he didn’t have to eat them if he didn’t want to.  “I love them but I’m crying because they’re spicy but so good that I can’t stop eating,” he’d sobbed.

I think she toned down the spice after that because I don’t remember them ever being cry-your-eyes-out spicy.  What I do remember is the tender crunch of onions, the piquant bite of olives, the creaminess of loads of melted cheese.  My Great-grandma, the daughter of Irish immigrants, grew up speaking Spanish in a small  California town just north of the Mexican border and this recipe reflects that upbringing.

They’re on my mind right now because I know that’s what Aunt Sharron is making for dinner on Saturday night.  Grandma’s making her salsa fresca and my cousin Kelli’s bringing her Texas caviar.  Lisa’s on deck with her well loved bruschetta and we’re all bringing dessert. 

To say I’m excited doesn’t really describe my feelings.  Perhaps I’m aiming too high but I hope we’re making memories and connections we’ll treasure for the rest of our lives.  We’re spread out; my family resides mostly in Western Washington, my mom’s sisters, my cousin and my grandma in Oregon.  But all of us value these connections enough to make the trip for each other…or maybe it’s just the promise of good food.

My Irish Grandma’s Enchiladas

Sharron Farrell: This came from Grandmother Pursley. The family really loves it.

black olives, sliced

onions, chopped

sharp Cheddar Cheese (small cubes)

Flour tortillas

Red Chile sauce, medium

Depending on how much you want to make use equal amounts of olives, onions and cheese.

Soak one tortilla at a time in heated red chile sauce. Mix together olives, onions and cheese. Place a very large spoon full of the mixture in soaked tortilla, fold in half. When the bottom of the pan is full layer a mixture and some of the red chile sauce before starting the next layer, until the pan is full. Use a fork to poke holes through the layers of tortillas and pour more red chile sauce over it. Cook in a 350 degree oven until the onions are done and the cheese is melted.