Saturday, July 14, 2012

Great Oregon Wines at Bargain Prices

Morning sun dancing on wildflowers at Timberline Lodge

Coffee made the sunrise on Mt. Hood

This photograph of sunrise on Mt. Hood was taken seated at Timberline, cup of restoring elixir firmly in hand



This is where you can see all of Oregon, and its famed Pinot Noir. Pair it with the goat cheese, chevre, and fresh berries at Grocery Outlet!

Saturday, July 7, 2012

Cherry Pie with Cold Brewed Coffee

Rainier Cherries backlit by the Sun

Shade in the afternoon is a summer treat
This is the easiest and best way to make a pie crust. Put a cup of water in the freezer to chill. Blend two cups room temperature butter with three cups flour, folding, not over working the dough. Slowly add the very cold water, and roll your dough in a circle on a floured bread board. Use a lovely rolling pin, a cotton cover over it helps.
Stem, and pit 4 cups cherries, mix with two cups sugar. You can go less on the sugar. Add a bit of kirschwasser if you want, to you or the mix.
Bake at 350 degrees for forty minutes.
Lay the crust in a deep pie pan, and crimp the top crust on, or sprinkle the dough like a cobbler.
Serve with cold press coffee. Put coffee grounds in French Press, let sit for ten hours, et voila, less acidic coffee, perfect for summer. This really has a smoother taste.
Now, the sun beckons.....breeze, ahhhh

Tuesday, July 3, 2012

Fresh Tomato Sauce Angel Hair Pasta with Blush Wine



Hanging Around Near Vantage, Washington in late June



Of course summer is the time to drink a rose, also called a blush wine, and Grocery Outlet has a great selection.
Have friends over, always preferable to dining out. To set the mood to cook, it is essential to watch this video from Vogue Paris, marking Emmanuelle Alt's ascension to Editor. It is supermodels covering Wham's Wake Me Up Before You Go Go.  It will give you all the energy you need to cook for loved ones, and you will know exactly what to wear. Watch the film here.
If you still feel like cooking, it must be something light and chic. And seasonal, as seasonal as white Levi's. Locavare is common sense, and common sense is comme il faut. Washington State can be full of surprises if you know where to look.
Wham! Here we go go!
Tomato Angel Hair Pasta
A classic favorite, it is simple and better without cheese. A great pasta sauce can be a light toss of fresh flavors from your garden or local market.
Seafood in a separate dish sauteed in garlic, oil, parlsey, and red pepper flakes goes well with this supper.
1 tbsp olive oil
4 plum tomatoes, finely diced
2 sliced garlic cloves
2 cups white wine
8 ounces angel hair pasta broken in half
pinch of sea salt
1/2 cup fresh chopped oregano
In saute pan, heat oil on medium/high heat.
Add tomatoes and saute, stirring oftem, about 5 minutes. Add garlic and saute another minute.
Add wine, pasta and oregano and stir to coat. Bring to a boil, cover and reduce heat to meium. Simmer until pasta is done and liquid is absorbed. Season with salt and pepper, garnish with a bit of the fresh oregano. And white sneakers, no laces

Sunday, June 24, 2012

White Wine and Cherries

Cherries are wonderful alone or with a sweeter white wine such as Reisling.
A graceful way to serve fresh cherries is to heap them whole, stems intact, on pretty dessert plates. Serve finger bowls of ice water with the cherries so the fruit can be dipped as it is eaten.
At mother's knee I learned her favorite way to prepare cherries. Destem the cherries, put in a large glass bowl or jug with a pound of sugar and two quarts vodka. Let it set, covered for a month or so, and voila, slivovitz, cherry brandy from Yugoslavia.
Or, for Cherries Jubilee pit and stem two pounds of cherries, poach them 1/2 sugar and 1 cup water. If that seems like a lot of water, decrease the amount and add kirschwasser or Grand Marnier.
Then heap the hot berries in a flame proof dish, add 1/2 cup kirsch or Grand Marnier and ignite, away from table. These taste great spooned over vanilla ice cream. No ice cream- then it's vegan! Either way, practice this dish before guests arrive. Coup de Foudre!
Here is an easy sorbet recipe - poach the fruit in booze, then puree and freeze. I did this today, and added fresh grated ginger and wild ginger- a lovely afternoon treat. Or a meal!

Sunday, June 17, 2012

Columbia Valley Pinot Noir at Bargain Prices

2007 The Magnificent Wine Company Columbia Valley Pinot Noir
PINOT NOIR is a top selling Grocery Outlet wine lately. The bottles are substantial, the corks just right, the flavor perfect - wine has overstocks like anything else. The black and white labels are a clue you are on to something, big.
Charles Smith of K Vintners, the famed Syrah producer from Walla Walla, Washington, created The Magnificent Wine Company in 2004 with the goal of bringing outstanding wines into people's homes at an affordable, everyday price. HOUSE WINE Cabernet blend and Chardonnay blend is the flagship brand of The Magnificent Wine Company’s Washington wine portfolio, also home to TABLE WINE Merlot blend and Chardonnay blend, STEAK HOUSE Cabernet Sauvignon, FISH HOUSE Chardonnay and The Originals (Syrah, Pinot Noir, Cab & Riesling). HOUSE WINE is the wine you drink anytime with anything…honest, tasty and real. A term that’s as universally understood among wine drinkers as a STOP sign is among drivers, HOUSE WINE with its simple black and white label and rich blend of fruit is the iconic symbol of the wine drinking experience stripped to its core.

Sunday, June 10, 2012

Bacon Sampler for Breakfast


Bacon Sampler
remains of bacon sampler
Breakfast at Timberline Lodge features a Bacon Sampler- four types of bacon served with housemade maple syrup. Serve that to your family, with eggs in tortillas. It made a wonderful breakfast in all the fresh summer snow. They also have a jam sampler, three types of berry jam with delicious warm toast. This is all avsailable at Grocery Outlet - have a super Sunday Breakfast!
View from inside the lodge, warm and well fed!

detail from rawhide chair in lobby

Tuesday, June 5, 2012

Rainy Days Pair Well with Chocolate Cake



 Jameson Whiskey in Buttercream Frosting
Kitchens are the place to be on a rainy afternoon!
Well this weather is unusual! So enjoy the afternoon and enjoy the quiet of baking, before school lets out. Notice how nice a quiet time can be letting your thoughts flow, and hearing the hum of the blender. Epicurious is a wonderful source for recipes. If frosting a cake seems daunting, here is my favorite quick tip: frost the cake, lumps and all, the scatter the top with rose petals from the garden.

Saturday, May 26, 2012

Sauvignon Blanc Pairs Well with Seafood

You don't need a wine rating system or self appointed expert  - often a middle aged man in Mom jeans and a shag haircut- to tell you about wine. Learn foryour self, pair wine with a poem, a friend, a breeze, s sonnet, a cello concerto, a nicely set table, and tanned legs. Books and Paker and ratings are silly. Read some Emerson and be your own judge.
Sauvignon Blanc is a green-skinned grape variety which originates from the  Bordeaux region of France. The grape most likely gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in  Southwest France a possible descendant of savignon, or Wild thing, you make my heart sing.
Sauvignon blanc is planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Oregon, Washington, and California produce some very nice Sauvignon Blanc blends that can be found a plenty at Grocery Outlet.
Sauvignon Blanc's crisp acidity, bright citrus, and green herbs call for a sauce or dressing laced with lemon and herbs. This salad is a natural match for Sauv Blanc heavy blends.
Seafod Salad with Creamy Tarragon Dressing
Serve this salad on a bed of butter lettuce or a sandwich on crusty bread.
1 lb peeled shrimp
1/2 lb bay scallops
1/2 lb cleaned calamari
1/2 cup mayonnaise, best when you make your own
1 tsp grated lemon peel
1/4 cup fresh lemon juice
1/4 cup fresh lemon juice
1 tbsp Dijon
salt and pepper to taste
1/2 cup chopped butter lettuce leaves
1/4 cup drained capers
1 avocado pitted peeled and diced
Boil large pot of water over high heat. Add shrimp, scallops,a and calamari. Take a sip of wine.
Cover, remove from heat, and let steep until the shrimp are pink on the outside and and opaque but still moist inside. Drain the seafood, immerse in cold water and drain again.
Meanwhile, combining mayonnaise, lemon peel and juice, tarragon, mustard, whisk until smooth, or use a blender.
Combine seafood, lettuce, and capers in a large bowl, Gently stir in avocado, toast yourself with a nice glass of wine.
 

Sunday, May 20, 2012

Beer, Wine, and Grilled Chicken Salad


This is where Wine Begins!

We are on the brink of summer and outdoor living, so use your grill. GroceryOutlet has grilling supplies and tools, and I bet you can find one of those funny aprons in a drawer somewhere!
Grocery Outlet has a huge variety of beers  - imports, microbrews, IPAs....and of course the wine. For this menu I bought a nice Oregon Chardonnay for me to sip and enjoy while cooking. I love to sip while cooking with the radio on, it is a nice time to focus. When your brain is calm and focused it is happier. For the men in attendance this weekend I bought Snoqulamie Brewing Company beer for my pals.
Taking time to cut and dice, instead of buying prepared sauces and mixes can be an enjoyable way to spend the afternoon.
Grocery Outlet had a great meat selection - I like chicken, steaks, or the turkey sausage on sale this week!
GRILLED CHICKEN SALAD
Here, smokey charred chicken combines with bright peas and herbs in a salad that's fresh and hearty. Grilling the chicken ahead of time makes it even easier to put together.
1/4 cup olive oil
3/4 cup fresh squeezed lemon juice
4 clovees garlic, minced
one chicken, grilled outdoors, creating grill envy on your street
2 cups peas, fresh or frozen
1 minced shallot or small onion
3 tablesppons dijon mustard
1 cup fresh mint leaves, chopped
1 or 2 head of butter or bibb lettuce. Grocery Outlet has had this lettuce with the roots still on, a very fresh treat.
Whisk together oil, half the lemon juice and half the garlic, pour over chicken.
Boil pot of water, and when roiling boil toss in peas for two minutes, you don't want to overcook peas. Drain and put in cool water to stop the cookiung process, it is called s'arrette in French. This also helps retain the color.
Grill the chicken for 25 minutes or so.
Whisk together the remaining ingredients in a medium bowl. Arrange the lettuce minute and peas on a large serving platter. Dice the chicken and toss in the dressing mixture, and pour remaining mixture over salad. Et voila, a perfect outdoor meal!

Sunday, May 13, 2012

Chenin Blanc and Seviche Tostadas



The weather is perfect this weekend so of course the best course of action is to spend as much time outside.  This morning taking my coffee in the backyard, I heard  neighbor Gabriella singing "It's Raining on Prom" from Grease - no worries, I happen to know all is well with her dress and her date, and her mom said she was a hit at assembly.
I heard three lawn mowers from various houses singing in perfect harmony, and at dawn the sprinklers in the front and back performed a pastoral ballet worthy of Gershwin or Copeland, complete with rainbows across the water sprays.
Grocery Outlet has a wide selection of amazing values in wines. At the beginning of the 1970s, Americans began to discover that California's better-quality wines labeled their bottles with the name of the predominate grape variety, rather than standard practice of the day which was to label with  generic names. Made in a style popular at that time, fragrant and lightly sweet, and also easy to pronounce, Chenin Blanc quickly became the best-selling wine of the era

The first course of action is to open a Chenin Blanc, and think of a leisurely supper that welcomes the sunny season. This fruity wine is lightly sweet, much like a song from Grease on the piano. This supper is spicy, a delicious contrast.
Ceviche Tostadas
1 glass Chenin Blanc - for you, a tiens!
1 lb. cooked large shrimp
1 medium tomato, chopped
1 avocado, chopped
1 jalapeno, halved seeded and sliced
1/2  English cucumber, peeled and chopped
1/2 cup chopped white onion
1 cup chopped cilantro - such a wonderful scent!
juice of 2 limes
8 tostada shells
1/2 cup crumbled queso or feta
Mix together everything except the tostado shells and cheese, let mixture marinate for ten minutes.
Spoon the mixture onto the shells, sprinkle with cheese.
For dessert, destem strawberries at the time you serve them in parfait glasses, sprinkled with sugar and creme fraiche. Easter chocolates may be stretching it, so any small dark chocolates are always good.

Sunday, May 6, 2012

Homemade Corn Dogs




Spring Tulips from Grcocery Outlet Bulbs!

Homemade Corn Dogs
Spring is in full swing, and there are certainly more opportunities for festive food and parties.  These corn digs are a bit daintier and fluffier versions of the fair and rodeo behemoths, and they still go great with mustard and ketchup.
So, put on some cut offs and sunscreeen and let us begin:
1 cup cornmeal
1/4 cup flour
pinch kosher salt
3/4 tsp baking soda
3/4 tsp Cayenne pepper
3 tbl sugar
Combine the dry ingredients with a wooden spoon.  Mix 1 1/4 cups buttermilk with 4 tbsp water, add to the dry mixture and set aside.
Heat 4 cups vegetable oil to 375, check this with a candy thermometer, in a high sided 8 quart pot.
Insert a toothpick into the end of mini sausages, or larger sausages chopped into 3 inch sections.
Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time.
Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.
Now invite the entire team over to enjoy!

Sunday, April 29, 2012

Meghan's Tomatillo Salsa Verde




Tomatillos

Cilantro fills the kitchen with a wonderful scent
Tomatillos, or Tomate Verde, are lovely to look at with their paper husk around the green fruit. Inever knew what to do with them, but Meghan did. Meghan knows so much, an eye for detail, 
and it brings beautiful results in many things. 
 Tomatillos will keep in the refrigerator for about two weeks. Freshness and green color  of the
husk are quality criteria. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit. 
Tomatillos can by very inconsistent in flavor, with some being sour and others 
tasting mild and sweet. If the tomatillos are too tart for your taste, try adding a little sugar to 
balance the taste.
Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor. 
Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole
 tomatillos without the husks,and boil for approximately 5 minutes or until soft. Drain and 
crush or puree the mixture.
 Fire Roasting - Roast under the broiler on a grill, make sure it s hotif the heat is not hot 
enough, the tomatillos wil turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor. 
Dry Roasting - This will create  an earthy, nutty flavor. Place the tomatillos in a heavy fry pan, 
preferably a cast iron pan.Turn heat to low and roast for approximately 20 to 30 minutes, 
turning occasionally.
Meghan'sTomatillo Salsa
Take the papery skins off about a pound of tomatillos  and place the whole tomatillos in a saucepan and cover with water. Add 1 roughly chopped onion, 1-2 seeded jalapenos and 3-5 whole cloves of garlic
Boil until very tender, about 10 minutes.
Drain out all but 1 cup of water.
Put the mixture  in a blender, roughly chop 1/2 a bunch of cilantro and add it to the blender with a big pinch of sea salt.
Carefully start blending the mixture, starting slowly so that the hot liquid doesn't splash on you.
Puree until mostly smooth, about 30 seconds, and then put the salsa  
in a bowl.
Finely chop 1/2 an onion, another 1/2 bunch of cilantro and add to  
the salsa.
Salt to taste. 
Place a pan over medium heat and add just enough water to cover the  
bottom of the pan. Add frozen tilapia fillets and cook until heated  
through. 
Heat oven to 375. Cover the bottom of a medium casserole dish with 1/4  
cup of the salsa. Holding a tortilla in your hand fill with 1/4 cup of  
beans and rice as well as a little tilapia and roll the tortilla up.  
Place it in the casserole dish, seam side down. Repeat until all of  
the tortillas are filled. Spoon the rest of the salsa over the top of  
the filled tortillas, sprinkle with cheese and bake at 375 for about  
30 minutes, until the top is lightly browned and the cheese is melted.
 
Meghan went to Grocery Outlet and bought all this for $20:..
 
1 pound tomatillos $1.99
1 pound jalapenos $1.99
3  pounds onions, 2 for $3
1 pound  frozen tilapia fillets $2.99
8 oz shredded habanero jack cheese $1.99
Mission flour tortillas $2.79
2 pounds  jasmine brown rice $2.49
Aunt Penny's organic pinto beans $0.99
And course, Meghan suggests..
Mexican coke $0.89 ea
6 pack Tecate $5.79
dozen eggs $1.59
avocados $0.69 ea
limes 4 for a $1

Monday, April 23, 2012

Lemon Cream Pie


Pink Flowering Almond Bush
Pink Flowering Almond Bush
Pink Flowering Almond Bush

Pink Flowering Almond Bush

Suede Frye Oxfords
So many pretty things in the garden, and the berries and summer fruits are still a little ways away. This pie is light an fresh, and a good excuse for a celebration. Have you you read As Always, Julia? It is the correspondence between Julia Child and Avis Devoto - both fun and informative.
LEMON CREAM PIE
10 ounces crumbled biscotti
6 tablespoons unsalted butter, melted
2 large eggs
14 ounces sour cream
3 large lemons - for 1/2 cup lemon juice, zest
1 cup heavy cream
2 tbl powdered sugar

Heat oven to 350. In blender, crumble the biscotti, add butter and sugar. Press into pie pan, bake for 10 minutes, let cool.
Whisk together eggs, sour cream, lemon, pour into crust and bake for 20 minutes. Let cool until at least 2 hours.
Whip the cream and confectioners sugar until soft peaks form, spread on the pie and garnish with more lemon zest. 
Invite some one ot share it, and wear the suede oxfords. Suede is so luxe, it shows you aren't out stomping through rain. And a pot of Earl Grey tea is the best with lemon!

Thursday, April 19, 2012

Scrambled Eggs for Lunch



Coordinate your shoes to what is blooming in your garden- your guests will appreciate the gesture
Have a friend or two over for lunch, so much nicer than dining out, with a waiter who wields a pepper grinder like a light saber, than pouts when ignored. I love using all the pretty things Dowager has collected, It can be easy. First, set a nice seasonal table.
Serve Ile de France pear cider with this meal available at Grocery Outlet.
First, take some Smoked Wild King salmon and flake 8 ounces of it into a cup of heavy cream. Set aside while the salmon soaks up the cream.
In France, scrambled eggs are always gently beaten by hand, and they are not scrambled as long as we scramble them. Eggs remain in a soft broken custard, rather than shirred, and tossed in a tortilla for portability. Sit down to eat the food tastes better that way.
The over a very low heat, almost like a Hollandaise sauce, stir until the eggs are custard like. Add a few noissetes of buttter, and some chopped tarragon. Set the table with fresh spring flowers, or primroses in a pot.
Serve with lightly toasted baguettes and marmalade, from earlier in blog.
For dessert, serve melon in port, with stove top espresso Coffee after the melon.

Sunday, April 15, 2012

Asparagus and Smoked Trout Fritatta


Celebrate Poetry Month in April by ging on a picnic, and packing a poem. What is your favorite poem?
Of course we will have beer, and begin with mixed olives spritzed with a garlicky oil and grated orange rind over them.
Then a lovely, seasonal and portable Frittata. Trout is delicate, and smoked it is woody without being sharp as salmon can be so it is perfect for spring, and al the ingredients can be found at Grocery Outlet!
Asparagus and Smoked Trout Frittata
8 ounces asparagus, trimmed and cut into 1 inch pieces.
1 tbl cream
fresh ground black pepper
4 large eggs
4 large egg whites
1/2 grated Parmesan
some dill
8 ounces smoked trout, smoked and flaked into large pieces
1 teaspoon olive oil
1/2 cup minced green onions
Preheat oven to 450
Boil water, blanche asparagus for a minute or two, then rinse in cold water. This is called s'arrete when a food is cooled to stop the cooking process. Pat dry.
Combine cream, pepper, and egg whites with a whisk, stir in asparagus, half the cheese, dill, and trout.
Saute the onions in oil, add egg mixture, for eight minutes or until the edges begin to set. Preheat broiler, for two minutes, let stand and slice.
Watercress-Radish Salad
Whisk together 1 tbl olive oil and 2 tsp appe cider vinegar, 1 large tsp Dijon mustard, some sugar and salt. Toss with 2 bunches trimmed watercress and 1/2 cup thinly sliced radishes.
Brioche Stuffed with Green Olives and Cheese
Buy some great brioche dough, or make it using James Beards Recipe Put in greased muffin tin, poke in green olives and mozzarella.
Voila!
And serve leftover good chocolate Easter Eggs. Next week will make Katharina's Lausanne Cake made from leftover chocolate eggs.

Friday, April 13, 2012

Lettuce Talk...

"The time has come," the Walrus said,
"To talk of many things:

Of shoes--and ships--and sealing-wax--
Of cabbages--and kings--
And why the sea is boiling hot--
And whether pigs have wings."

This butter lettuce from Grocery Outlet  has the root still on, and makes the best salad. I have been living on it, it makes me crave more fresh vegetables - so I bought some lovely organic tomatoes, and peas peas peas this week.
Here is an easy salad everyone will enjoy  - seed and dice a few perfect tomatoes. Crumble walnuts and Roquefort cheese, the Roquefort sweats and makes its own dressing. There! A perfect salad. I served this today with yams diced into two inch squares and bakes, served with garlic mayonnaise I made today. Next week we will make garic mayonnanise, homemade. It is easy, and taste great with all the fresh vegetable out now!
Serve with your favorite Grocery Outlet cheese broiled on toast for an easy and healthy meal.
Here is a famous poem about enjoying food with others - read it aloud, children love it!
The Walrus and the Carpenter
byLewis Carroll

The sun was shining on the sea,
Shining with all his might:
He did his very best to make
The billows smooth and bright--
And this was odd, because it was
The middle of the night.

The moon was shining sulkily,
Because she thought the sun
Had got no business to be there
After the day was done--
"It's very rude of him," she said,
"To come and spoil the fun!"

The sea was wet as wet could be,
The sands were dry as dry.
You could not see a cloud, because
No cloud was in the sky:
No birds were flying over head--
There were no birds to fly.

The Walrus and the Carpenter
Were walking close at hand;
They wept like anything to see
Such quantities of sand:
"If this were only cleared away,"
They said, "it WOULD be grand!"

"If seven maids with seven mops
Swept it for half a year,
Do you suppose," the Walrus said,
"That they could get it clear?"
"I doubt it," said the Carpenter,
And shed a bitter tear.

"O Oysters, come and walk with us!"
The Walrus did beseech.
"A pleasant walk, a pleasant talk,
Along the briny beach:
We cannot do with more than four,
To give a hand to each."

The eldest Oyster looked at him.
But never a word he said:
The eldest Oyster winked his eye,
And shook his heavy head--
Meaning to say he did not choose
To leave the oyster-bed.

But four young oysters hurried up,
All eager for the treat:
Their coats were brushed, their faces washed,
Their shoes were clean and neat--
And this was odd, because, you know,
They hadn't any feet.

Four other Oysters followed them,
And yet another four;
And thick and fast they came at last,
And more, and more, and more--
All hopping through the frothy waves,
And scrambling to the shore.

The Walrus and the Carpenter
Walked on a mile or so,
And then they rested on a rock
Conveniently low:
And all the little Oysters stood
And waited in a row.

"The time has come," the Walrus said,
"To talk of many things:
Of shoes--and ships--and sealing-wax--
Of cabbages--and kings--
And why the sea is boiling hot--
And whether pigs have wings."

"But wait a bit," the Oysters cried,
"Before we have our chat;
For some of us are out of breath,
And all of us are fat!"
"No hurry!" said the Carpenter.
They thanked him much for that.

"A loaf of bread," the Walrus said,
"Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed--
Now if you're ready Oysters dear,
We can begin to feed."

"But not on us!" the Oysters cried,
Turning a little blue,
"After such kindness, that would be
A dismal thing to do!"
"The night is fine," the Walrus said
"Do you admire the view?

"It was so kind of you to come!
And you are very nice!"
The Carpenter said nothing but
"Cut us another slice:
I wish you were not quite so deaf--
I've had to ask you twice!"

"It seems a shame," the Walrus said,
"To play them such a trick,
After we've brought them out so far,
And made them trot so quick!"
The Carpenter said nothing but
"The butter's spread too thick!"

"I weep for you," the Walrus said.
"I deeply sympathize."
With sobs and tears he sorted out
Those of the largest size.
Holding his pocket handkerchief
Before his streaming eyes.

"O Oysters," said the Carpenter.
"You've had a pleasant run!
Shall we be trotting home again?"
But answer came there none--
And that was scarcely odd, because
They'd eaten every one.

Monday, April 9, 2012



Eating seasonally is the most chic, because it it beautiful and functional.
Read aloud with your family.  A nice idea is from Winston Churchill's Thoughts and Adventures. There is a wonderful essay about learning to paint and he says "It's ok not to paint a Masterpeice, but to enjoy a joyride in a box of paints. " Everyone needs to begin somewhere.
Here a seasonal flavorful course that balances out the ham yam lamb fare, or to the vegans whose lower lips were beginning to quiver at the injustices of this world. The tarragon lifts up the peas, and fresh flowers on the table make the simplest meal luxe, as though one lives for pleasure.
Fresh Pea and Tarragon Soup
2 tbls spoons butter or use walnut oil instead
1 sweet onion, diced, or 2 shallots
1 clove garlic
2 cups peas, fresh or frozen
1 cup fresh tarragon leaves, lightly packed
Heat the butter or oil when the butter begins to foam or the oil bubbles, add onion, garlic, and a pinch of sea salt. Cover pot and cook until the onions are tender, about 10 minutes, stirring often.
Add I quart water, or water and white wine, increase heat to a boil. Add peas and chopped tarragon and cook until sweet and tender, like a poem, about four minutes.
Transfer to blender, puree in two batches.
Starin soup through a fine mesh strainer, pressing on the solids with the back of a spoon, into a clean saucepan. This is the extra step that makes a great deal of difference.
Reheat soup, season to taste with salt and serve.
Ginger Beer goes well with this, or my new favorite Ginger Syrup.
Ginger Syrup
Run fresh ginger root through a juicer. Mix with an equal amount of sugar, stir until the sugar is dissolved.
Serve in a cut glass tumbler with fizzy water and lime juice, and add whiskey for those who love whiskey. Serve over ice, early and often.
Serve with bowls of chocolate eggs.

Wednesday, April 4, 2012

Tangelo Pudding Cakes for Easter


Tangelos are a cross between a tangerine and a grapefruit
Easter calls for a lighter dessert, and I discovered tangelos the other day - great flavor, cute size.They aren't new, tangelos were created in 1931, and are also known as Minneolas. Good heavens, a fruit has an alias?
Listen to Vivaldi's Spring and Handel's Messiah - it was written for Easter, embraced by Christmas. Spend some out enjoying nature Sunday, and these don't take all day to make. Ramekins make desserts a bit special, giving each person their own little cake!
Forcing fruit tree branches to bloom indoors makes a great decoration - so frugal you can be lavish with them!
Riesling is a nice wine with this dessert, and coffee afterwards. 
These little darlings are easier than they look - the only tricky part is using a bain marie.
TANGELO PUDDING CAKES
Pre heat oven to 350, place six ramekins inside a large baking dish. 
1/4 cup sugar
1/3 cup flour, leveled
3 large eggs, separated 
2 tablespoons butter
1 cup whole milk
1 teaspoon grated minneola rind
1/2 cup minneola juice
1/2 teaspoon kosher salt
3 tablespoons sugar

In a medium bowl, whisk the sugar and the flour together, set aside. In a separate bowl, whisk together the egg yolks and butter until smooth. Add the milk, minneola zest and juice. Combine the two bowls, whisk until smooth. 
Using an electric mixer, I prefer my little hand held mixer, beat the egg whites and salt until stiff peaks form. Gently fold this into the other mixture. 
Divide the pudding mixture among the ramekins, sprinkle with sugar. Add enough hot water to the baking pan to go half way up the sides of the ramekins. 
Bake until golden brown, aout 30 minutes or so. 
I grated more zest over them when I served them. 

Tuesday, April 3, 2012

Gladiolus!


At Christmas I no more desire a rose
Than wish a snow in May's new fangled shows,

But like of each thing that in season grows
-Love's Labor's Lost, Shakespeare
It is the first day of spring - celebrate with Shakespeare and more planting! Last month I planted seeds and bulbs from Grocery Outlet, today more gladiolus! Moses Lake  Grocery Outlet has fruit trees, bare root and potted roses, azaleas, primroses, and more! Tell us what you are planting!

Monday, April 2, 2012

Let's Garden!

The seasons change their manners as the year
Had found some months asleep and leapt over them

-Henry IV, Shakespeare
Moses Lake  Grocery Outlet has tools, fertilizer, pots, and friendly people to help you with your garden needs. Of course people are always helpful with advice, but when in doubt turn to Shakespeare.
Tell us about your garden!
Or this lovely proverb: No matter how long the winter, Spring is sure to follow.

Roasted Jalepeno Peppers stuffed with Sausage

Celebrate spring with a fiesta! These peppers are easy and lovely to serve!
This recipe is festive and very easy to make, and all the ingredients are from Moses Lake Grocery Outlet, for less than $10.
Preheat oven to 450 degrees. Chill a beer glass.
Slice jalapeno peppers in half, and roast for 8 minutes. This will remove the sting from the taste of the pepper.
Saute a package of chorizo sausage in frying pan, moistened with some beer.
Set aside and drain the grease. Crumble with 1 cup Casero queso fresco, a type of soft cheese and stir. Stuff the jalepenos with this mixture. Brown under broier for 2 minutes.
In the photo I added some pico de gallo and the chicken tamales, and avocado to make an appetizer into a meal.
Tell us you favorite appetizer for and be entered in a gift drawing each month!

Basque Tomatoe Salad

heirloom-tomatoes
Tomatoes abound in this lovely weather! recipe courtesy of Chef Fernando Divina, formerly of Cave B.

A Favorite Northwest Basque Community Tomato Salad
This is an easy, elegant way to serve blushing ripe tomatoes. Select small vine and large slicing varieties for a colorful presentation.
4 large tomatoes, sliced (or alternative mixture  of tiny vine and large slicing varieties)
2 Tablespoons snipped fresh chives with their blossoms
2 Tablespoons fresh basil, sliced finely
1 Tablespoon chopped Italian (flat-leaf) parsley

3 Tablespoons camelina oil or substitute extra virgin olive oil
1 teaspoon coriander seeds, crushed
Local coarse salt & freshly ground black pepper

                    To Prepare

Place the tomatoes on a serving platter or four individual plates.  Distribute the herbs over the tomatoes. Drizzle the tomatoes with the oil. Sprinkle the salads with coriander , salt and pepper.

To serve

Serve the salad at room temperature, accompanied by some shaved or grated aged sheep’s milk cheese by Black Sheep Creamery in Washington state or imported Basque  cheese called Ossau-Iraty or Spanish Manchego cheese. Serve with crusty bread or crisp crackers.