Power Nachos

hey sorry about the lack of post over the winter! (was catching up on important things like my twitter feeds and facebook statuses) but i am back baby!

had to make dinner last night with what was on hand, refusing to thaw anything from the freezer, I utilized fridge components: 

• baby kale, Mozzarella & Colby cheese, pico de gallo, and (frozen) corn.
• Then leaned on the pantry for GF humus chips (they are the bomb!), black beans, the Seeds of Change brown rice-black quinoa combo. 

Talk about fiber, protein, color, vitamins and flavor! My son asked for seconds! I think what was missing was fresh cilantro and lime juice. Diced mangoes on top would've been sublime, too. Anything you would've added?

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

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!

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.

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!)

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!

belated: Fall Soup Recipe

 Autumn Curry pumpkin soup



 

3 lbs or 2 med. Sugar pumpkins, halved, seeded and cut into quarters
1 cup water
2 tbsp olive oil
2 cups thinly sliced carrots
2 small onions, thinly sliced
3 tsp ea. yellow curry powder and salt
2 tsp ea. cinnamon & ginger
2 tsp . white pepper,  ground
32 oz. chicken stock
1 can coconut milk
1 tbsp real maple syrup



1. Preheat oven to 450. Place cut pumpkin skin side up on rimmed baking sheet- add water and roast for 30-40mins or until able to pierce with a fork.

2. Sauté onion and carrots in olive oil until onions are transparent and tender. Add pumpkin when finished roasting. Cook until all ingredients are soft. Combine seasonings in separate bowl, whisk with a fork. Stir seasonings to sauté mixture and let sweat for seasonings to permeate squash for 10 mins. Add chicken stock and simmer for 20 mins.


3. Puree soup in two batches in blender or food processer.

4. Place pot back on stove and add coconut milk. Simmer. Salt & pepper to taste.


5. Garnish with spoonful of crème fraiche or greek yogurt and toasted sage leaf.

Added to the menu:

Serve with a luscious glass of Chinon from the Loire region in France

• Wilted Rainbow Swiss Chard with toasted pecans & Balsamic glaze
•  Grilled White Cheddar on Onion Poppyseed Bread

grilled pizza

while this picture is a belated summer dish, it looked so lonely sitting in "my pictures" folder with no attention. So here's a recipe that you can still do out in the snow this winter, just bundle up at the BBQ or you can use your oven's broiler for the same effect.

• using naan or other flat bread, begin by grilling one side until slightly crispy (to prevent from getting soggy after adding toppings)
• spread a thin layer of pesto, and add sliced marinated mozzarella.
• Then top with a cornucopia of various grilled veggies. (I used red onions & tomatoes.)
• Sprinkle some sliced fresh figs, coarsely chopped basil, grilled flank steak & feta on the top-
• grill with closed top for about 4 mins or until cheese is melted.
• Before serving give a drizzle of strawberry balsamic vinegar or balsamic reduction to add a nice ZING to the overall flavor.

voila! a gourmet dinner for two in less than 30 mins. oh, and don't forget a nice bottle of Amarone or Pinot Noir from the Willamette Valley would go nicely.

Whole Wheat Peanut Noodles

cook about half a package of Whole Wheat spaghetti noodles according to directions.

cook/steam shelled edamame soybeans till tender.

drain noodles and place in bowl with edamame

add: 2tbsp creamy peanut butter

        1/4 c. Soy Veri Teriyaki sauce

        1/4 c. fage' or other greek yogurt

stir to distribute throughout the noodles

add sliced green onions cuts diagonally

and garnish with 1-2 tsp. sesame seeds

*optional- add red chili flakes, satay peanut sauce instead of the PB, or crushed garlic

enjoy! the kids love it and always ask for seconds. loaded with protein, whole grains, and active cultures its a complete meal.

 



Oysters



photo courtesy of Brad Lovejoy

as one of the best heminway quotes goes

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”


― Ernest Hemingway, A Moveable Feast

a festival dedicated to those precious pearly little shellfish. i'll take 'em cooked, baked, or raw on the half shell. (no frying, please!) the festival in Shelton, on October 1st & 2nd will have tastings, pairings, schuckings, and... fresh oysters.
so, who's coming with me?

Spring poached eggs

for one of my first food posts in a long time, celebrate the cusp of spring with poached eggs. i found a wonderful Mt. Townsend Creamery Camebert cheese at the grocery store, let it melt over the top and then added a sprinkling of fresh herbs that survived the winter. mmm....

click here for a great video on how-to poach eggs from Cuisine at Home

i am a bunny and i live in a hollow tree...

 there is a season for everything and that especially means all things in the art and creative realm. my wonderful husband helped me realize this inclination that i had, and now it removes the "creative guilt" that sometimes overtakes me when i have left one endeavor for another. it also reminds me of my favorite book growing up as a kid, where the bunny basks in each picturesque setting of the seasons and describes each activity. i mirrored that style in regards to my creating seasons...

• in the summer i spend time sketching plans for the garden, getting my fingers in the soil and letting them be stained by the green of the grass and letting them dance over the grill or skillet as i saute fresh green beans or swiss chard. this season i let my inside passions go and walk barefoot.

• in the fall my mood changes to an energetic melancholy- what this looks like i can't explain. only that suddenly i want to read milan kundera, wear a skirt with a tweed blazer and walk the 'quad'. my canvas starts to look more like a real canvas with acrylic paint and charcoal on it. there is also a bounty of harvest and that leads me to milk all i can with the season's highlights. (i also learned to crochet and began to write more.)                        

• in the winter, for some odd reason becomes my deepest longing and need to experience a serious rendering of art. less in this time to i reach out for inspiration, but instead i dig deep and pour out. if i chronicle the past 5 years i see a history of this. standing out in my garage/studio with fingerless gloves huddling over the heat lamp, watching my breath as i sing at the top of my lungs a Bon Iver song (aptly named, too as it means 'Good Winter') and step back and sigh. it is in this season i received my first easel, showed my first pieces at a gallery and a festival, i sought out an amazingly talented encaustic mentor, and framed one of my biggest pieces to date. in this season, i come alive, i am ready- the cold brings out something in me. it affirms my hunch that cold cities produce true art and artists. (think Russia and Dostoevsky, Pushkin, Nabokov, think Seattle and all the amazing musicians, think Paris and A Movable Feast, painters and musicians alike, etc, etc, etc) this also becomes a cozy and perfect time to sew and create functional pieces for myself and loved ones.

• i like to lump spring in with winter somewhat in that we have a very non-distinct break from the storms and wet gray. but this is okay as the symbol of spring matters more to me and my art in that the birth and renewal of foliage reminds me of this life and how i am most alive when i have put to death the things of this world. ("for if you are living according to the flesh, you must die; but if by the Spirit you are putting to death the deeds of the body, you will live." romans 8:13)

as always, here's some music that is inspiring me at the moment: the National

tasty, healthy, but with a hint of unrefined crunch

pomegranate seeds, romaine lettuce, quinoa with balsamic vinegarette, plus a secret ingredient...

after a fabulous zumba workout, i came home famished and in need of some serious nutrients. it's in these moments i find i am at my weakest. if you put a plateful of anything in front of me- esp. fried, i'd dig right in. so, for my "appetizer" i decided to make a little salad with the following ingredients. turned out to be surprisingly satisfying! and- just in case you thought i was too hoity toity, i threw in something fried. mmm... just perfect. you might laugh at the surprise ingredient, french fried onions, but it was the perfect combo of sweet, salty, crunchy & tart.

Summertime Grilling

What's in season right now? Salmon, blackberries and green beans. So i threw together a whole meal based on the above to enjoy after a hard day of working outside... Makes my mouth water just looking at it now. Grilling potatoes and baby carrots is very easy in a little foil "envelope". Same goes with beans. Add some olive oil and some Lavender Lemon Pepper (from last year's lavender festival in Squim). Lastly, I made a little dill yogurt aioli for the salmon and potatoes. The "Chobani" yogurt is a good one. Our whole family loves it- especially baby Adelaide. Happy Summer eating!

Crab Louis Salad

Went crabbing this last weekend with my dad out in the San Juans and came back with a few crab to share. (If it wasn't so messy, it would have been gone before I got home.) With some of the produce in the garden and eggs in the hen house, we made a scrumptious Crab Louis Salad with homemade Thousand Island dressing...

Fresh Swiss Chard+ Peas + Broccoli= Dinner

i went out to the garden this evening with Reed to see what we could conjure up... the three below came fresh from the dirt... i added a few other things from the fridge and pantry.

add the above to a hot saute pan plus onions, diced carrots, scallions, 2tbsp brown sugar, 1/4c soy sauce and rice vinegar. then serve over brown rice...