Brie & Baked Eggs

if baked in individual ramekins, these could officially be called 'Oeufs en Coccotte'. 

this time, i prefered the rustic effect and ease of using a skillet.

baking the eggs gives a ridiculously creamy center yolk while still yielding a crunchy white and perfectly melted Brie.

Heat olive oil in large skillet over med-high heat, crack into hot oil 5-6 farm fresh, organic eggs. When whites begin to congeal, season with fresh ground pepper and rosemary. Place entire skillet in preheated 400degree oven until yolks are set but not hard. (5-8mins). Slice thick pieces of Brie and place over each yold. Season with sea salt and more pepper accordinly. Garnish with fresh cut tomatoes and grilled baguette. Serve alongside bacon and various jellies.

See Ina Garten's similar recipe here

Autumne Vert

 i imagine this in the hand of Zelda Fitzgerald in a Parisian bar...

• 1 part Pear Brandy muddled with herb(rosemary or chocolate mint)
• 1 part Sparkling Wine

garnish with rosemary sprig or mint leaf

capture that mint (this one is chocolate), basil, cilantro, in jars to use fresh and have at hand

when in doubt, roast!

this fall, wow 'em with the simple and extraordinary tastes of the unadulturated process of roasting roots. it brings out the sweetness and texture that even little mouths with adore.

what i did:

pressure cooked beets, parsnips, and carrots until fork tender (follow cooking time according to pressure directions) you will have to take out carrots & parsnips before beets.

then toss in olive oil, rosemary, salt & pepper, place in single layer on cookie sheet in 475degree oven until edges brown slightly. make sure to use your nose to wait for that aromatic smell!

veggie tales

what to do with those excessively large zucchinis and bulbous carrots from your garden? sure you could make bread or cakes, but you could also make.... PUPPETS!

Pirate Captian and his creator

bounty

ok, i know your kitchen counters probably looked like this too, but i couldn't resist capturing their beauty. with the late dry sun, for once, our normally wet climate allowed the tomatoes to ripen. favorite tomato varieties? Black Krim (a gift from my dad), Cherokee Purple and Sweet 100. Yours?

it's only temporary

This weekend I had the privilege of stumbling upon the temporary installation of Bob Seng and Lisa Hein's colorful piece in the shadow of the Space Needle. Upon further inspection you see that the translucent "glass" is actually household Jello. The plaster/concrete framework is built, then pre-formed "bricks" of fragrant blueberry, raspberry, grape, orange and other flavors are inserted from top to bottom. It is a de-evolving work, as it melts and oozes slowly as the firm, new jello looks down with scorn on it's disappearing neighbors below.

Such a joy was it, to speak with Bob as he brought me behind the installation and showed me the unremarkable simple materials used to make such an eye-catching presentation. I asked him if the concreted framework would be all that was left of the "body", a skin and bones skeletal system of what once was. The devastating answer was that they planned to deconstruct the entire installation at the end of the weekend. No remnants left behind. They would return to their homes in New York and continue to make other evolving art elsewhere.

Two thoughts hit me. Frustration at the disappearance of the piece and self-disgust. The former is understandable- I want to see it for longer, and even liked my idea that the piece would evolve and change with the seasons... But where I found my own self lacking was the inability to put so much work, passion, love, talent and time into something that will be gone in a few days. It takes a humble and amazingly open-handed person to be able to birth a piece of art and then take it out of this life just as you had brought it in. This type of temporary art immediately brought to mind the natural sculptures of Andy Goldworthy and of course the grandiose installations of Christo & Jeanne Claude.

The temporary nature of their art has much in common with Tibetan sand paintings or an ephemeral Andy Goldsworthy sculpture. Christo and Jeanne-Claude’s installations don’t generate a permanent, lasting artifact, but a fleeting experience for all who are lucky enough to encounter their work. It’s as much about process as it is about the final product (and the “process” includes navigating the red tape of environmental studies, government permits, etc.)  -(Michelle Aldredge on Cristo & Jeanne Claude and Goldsworthy)

I do suppose, however, the culinary world is much the same. You pour hours into a batch of croissants, Tarte flambée, or a Tandoori Chicken dish only to have it be consumed and no more... So in a way, maybe there has to be a generous dose of humility blended into the art of cuisine.

dressing a field grouse

it is a special thing you can teach your kids: to live off the land. not only is it a survival skill to be able to fend for one's self, it more importantly (and probably more realistically) teaches children the respect for the life they are about to consume. while I am not all obsessed and eccentric when it comes to "respecting" the food, I do believe there is a serious epidemic of ignorance in our youth and culture- in regards to being disconnected from where we receive our sustenance. growing up, we ate carrots with the dirt on, crab apples with enough pucker to top a lemon, venison disguised in fajitas and duck on the dinner table in the spring. as most of us do, I have come full circle and seen the value and cherish the way I was raised- taking little for granted. perhaps if we were the ones doing the killing, dismembering, gutting, feathering and preparing of the majority of out foods, we would be less gluttonous, entitled and blasé. more thankful, aware and simpleminded in our approach to consumption. one can hope.

“I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”


― Wendell Berry, What are People For?

better butter

i challenge you:
trying "churning" your own butter at least once. rewards for your hard work?
stronger forearms. rich golden, creamy butter. buttermilk! and the street cred for having made your own.

it's easiest to simply place cream in lidded jar and... shake! after a few minutes, you will start to hear a thunk against the sides as the buttermilk separates from the butter. give a few more shakes until you see the two distinct forms. add a bit of sea salt and voilà!

*extra special? add fresh Herbs de Provence and roll into log on saran wrap. refrigerate until solid and slice into medallions to top any dish for extra 'wow' factor.

it's all you, grill

On one of the rare hot days in the Pacific Northwest, it's a welcome relief to not have to turn on any heating elements in the kitchen. So we take our food (and our piña coladas) outdoors.

The Menu?

• salt & pepper potato 'chips'
• Cilantro Lime Halibut
• grilled Romaine Heart with pecans, cranberries and creamy balsamic
• pineapple skewers

Directions:

take a few potatoes, clean and slice thinly or with mandoline. Toss with olive oil, sea salt & pepper. Grill on sheet of foil so it doesn't fall between grates.

Take fresh or thawed halibut fillets pat dry with paper towel, place in baking dish and cover with a bit of Italian dressing, coarse chopped cilantro and juice of 1 lime.

Spray Romaine Hearts with olive oil or canola, place on grill briefly just for charred effect. Top with grilled pecans, cranberries and *balsamic dressing (recipe to follow)

Skewer large chunks of pineapple and grill on foil for a few minutes to achieve slight grill marks and thus releasing caramelized rich flavors of the fruit.

*Balsamic Dressing:
1/4 cup balsamic vinegar 1 teaspoon chives, minced 1 teaspoon parsley, finely chopped 1 1/2 teaspoons plain greek yogurt 1 teaspoon Dijon mustard 1 teaspoon sugar 3/4 cup olive oil, extra virgin salt fresh ground black pepper

Berry Rhubarb Hand Pies

Make Pate Brisee and add fresh rosemary
Mix strawberries & raspberries with 1/4c cornstarch&flour mixture, 1tsp salt, 5tbsp sugar. Roll out dough. Cut into squares with pastry cutter, fill center with mixture, fold over and crimp with fork. Brush with egg wash and sanding sugar. Bake @ 375 until golden.

Enjoy summer's goodness!
( I actually made these to sell at our family's garage sale for buyers to snack on while perusing!)

bakery noveau in west seattle

Bakery Noveau

While their acclaim is widely known via Sunset Magazine, Seattle Magazine, and many more, their delicacies still wow me every time I enter through their narrow doors. There is such an offering of goodies for your eyes to feast on; from pastel colored Macarons, an array of savory & succulent sandwiches, little cakes and tarts fit for a queen or Alice in Wonderland, and lastly, flaky croissants and pastries reminiscent of Paris' specialties. You must go and love it. Even my kids clamor to line up and drool over little treats and they devoured the Niçoise olive tuna sandwich and pizza by the slice.

I am hungry just describing it!

new flock

after losing the last flock of chickens to raccoons (those fat, greedy & murderous thieves) we have purchased some heritage breeds including Lavender Orpingtons, White Jersey Giants, Wyandotte, Sussex and Lakenvelder. I love them!



inspired

Here's a fun ditty for an (almost) spring morning. I love the Bowerbirds.



Little exerpt from NPR Music's interview of Bowerbirds and singer Beth Tacular

Beth Tacular: "In The Yard" is a celebratory song; it's one of those pure joy feelings, like when you're laying in the sun and feeling the sun on your body. The lyrics are about back when we bought some land. It's not land that's on some mountain range or a river or in the Alps or these amazing places we see when we're on tour.

The song was inspired in part by this story I read a few years ago by a man who took his son into his backyard because he felt bad that he lived in the suburbs and never had time to take his kids out into nature. And when they went into the backyard he realized there were all these tiny insects that they could look at and there was nature to be seen.

I loved this statement about nature and a sense of place. Don't we all get some sort of euphoric feeling standing on a special land, looking all around and just want to shout out joy?

Citrus Creme Cocktail

what a refreshing way to end the night... this would be perfect sitting on the front porch in the summer, too.

recipe:

• 1 part Jones Soda (zero calorie) Vanilla Bean flavor
• 1 part White Dog Woodinville Whiskey (trust me, the splurge is worth it)
• squeeze half Pink Navel orange into Mason jar
• Drink.

Butternut Squash Ravioli w/ toasted pine nuts and pesto

a scrumptous dinner that the kids enjoyed and adults would linger over with a glass of zin.

1. prepare ravioli according to package directions
2. nestle on a bed of shredded bib lettuce, so that it slightly wilts with the addition of the hot pasta
3. top with: pesto, toasted pine nuts, olive oil & balsamic
4. serve with crostini, rolls and favorite full sippy cup or wineglass of your choice!