31 Wednesday Aug 2011
Posted in Uncategorized
Today is officially my last day at work. I’ve been here for 10 months and learned and experienced a lot. But it’s time to move on to a brighter and more fulfilling chapter of my life.
I am teaching my last cooking class – Cooking with the Season – very appropriate 🙂 My co-workers gifted me with my favorite – Top Pot Donuts Apple Fritter wrapped in pink and orange checkered ribbon. I shall read the card at home.
25 Thursday Aug 2011
Chilled Peach Soup (adapted from Whole Foods Market recipe)
Ingredients
6 large ripe peaches, pitted and chopped
1 cup water
1 cup peach nectar (the picture is showing orange juice, but after trying it with peach nectar, I suggest you use it instead)
1/4 cup honey
Zest and juice of 2 limes
Thai basil sprigs
Directions
1. Place peaches, water, juice, honey, lime zest and lime juice inside the blender. Puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours.
2. Pour soup into bowls or cups, garnish with basil and serve. If you are looking for a more savory application, I like to add a pinch of salt, black pepper and cayenne.
Be sure to check back to find out what I did with soup leftovers.
21 Sunday Aug 2011
Last week I crashed a Book Club. Crazy ha? People crash weddings, parties, maybe free conference lunches. But book clubs? You might not be so surprised or perplexed once I tell you the nature of the said book club – food enthusiasts, meeting to discuss As Always, Julia: The Letters of Julia Child and Avis DeVoto.
It all started with a photo on Facebook. My friend, Brook of Learn to Preserve posted a photo of a single steamed artichoke with tarragon lemon butter sauce – her contribution to the evening’s book club. I was intrigued!
I have been to quite a few book club gatherings before – usually held at a local restaurant, where over drinks and food the book club members would discuss the book for 5 minutes and then move on to the latest and greatest life happenings. This book club, was going to be different! The guests, some of my friends from the Seattle’s food community, were gathering for a French, Julia Child’s inspired potluck at the home of Myra, Seattle Bon Vivant.
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| Myra’s Roasted Chicken |
Thinking that it was too last minute to join this time, I asked to be invited to the next book club. Instead, I received a generous invitation for the future and the present! And off I went (not one to show up empty handed, but short on time to whip up one of Julia’s dishes, I decided to bring a raw Beet, Daikon and Radish Salad I was testing for Robyn.)
Sadly, I missed taking photos of lovely contributions from Nazila’s Cherry Clafoutis, Jeanne’s Gluten-Free Chocolate Cake and a few others that I must be forgetting due to the divine food comma.
I look forward to the next time we meet to discuss The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) by Robin Mather (that’s one long title!)
12 Friday Aug 2011
Posted in Chicken, Food Competition, Seattle
I’ve seen my share of food competitions, and years ago, went as far as sending my application to the Next Food Network Star show. I didn’t get selected, and found out, that according to my mom, I just don’t have the personality to be on TV, but that’s another story.
With my hopes and dreams of being on the show fading away, I have instead been picturing myself as a judge on one of the food shows, and one day, hope to get a chance to sit there, hopefully on a pedestal of sorts, and rate contestants’ food. Slowly, and carefully, inspecting bites of their culinary creations with a fork and a knife, swirling the food dramatically in my mouth, and making undiscerning sounds.
For now though, I am happy and honored to attend the Foster Farms Fresh Chicken Cooking Contest held today in Seattle, WA at Kathy Casey Studio. I’m excited to see many of my fellow food bloggers, and especially Jamie Peha (one of the judges!) from Table Talk Radio That Tastes Good who graciously invited me to the event – thank you!
Let the chicken cooking begin! Good luck to the 5 Washington semifinalists, 2 of which will be moving to the finals held at the Culinary Institute of America at Greystone. “The winner of the contest will be awarded $10,000 and a one-year supply of Foster Farms fresh chicken.” – That’s a lot of chicken!
Here’s one of my personal favorite chicken recipes – Roasted Chicken Breast with Lemon and Thyme.
10 Wednesday Aug 2011
Posted in Bacon, Chicken, Cooking, Farmers Market, Recipe, Soup, Vegetables
Ingredients:
2 tablespoons olive oil
4 slices peppered bacon, diced
2 pounds mild or spicy Italian chicken sausage, casing removed
2 large sweet onions, thinly sliced
1 bulb fennel, cored and thinly sliced
pinch of red pepper flakes
1 gallon chicken broth
8 small potatoes, scrubbed and diced
1 bunch rainbow carrots, scrubbed and diced
3 medium zucchini, diced
1 bunch rainbow Swiss chard, stems and leaves separated and diced
1 bunch red Swiss chard, stems and leaves separated and diced
1 quart milk or half & half
salt and pepper to taste
Directions:
1. Heat oil in a large saute pan. Add bacon and saute for 5 minutes. Add sausage and cook until sausage is no longer pink inside, about 5-8 minutes. Be sure to break sausage into small pieces while it’s cooking. Removed bacon and sausage from a pan (reserving the fat) and set aside.
2. Add onion, fennel and red pepper flakes to the pan and cook until vegetables are translucent, 8-10 minutes. Remove from heat.
3. In a large soup pot, combine chicken broth, potatoes, and carrots. Season with salt and bring to a boil. Partially cover the soup pot and lower the heat to simmer. Cook until potatoes and carrots are tender.
4. Add the stems of Swiss chard and zucchini and cook for another 3-5 minutes.
5. Add milk and bring to a simmer. Be sure not to boil, or the milk will curdle.
6. Add Swiss chard leaves, cooked bacon and sausage, and onions with fennel. Cook until Swiss chard is slightly wilted and everything is heated through. Taste and season with salt and pepper. Serve with green olive bread from Preston Hill Bakery and butter from Golden Glen Creamery.
Thank you SO much to all the farms for providing beautiful vegetables.
Oxbow Farm for the gorgeous rainbow carrots.
Bautista Farm for onions and potatoes.
Thanks to everyone who came for a taste, cup, and bowl of soup and made this Stone Soup Kitchen another success!
03 Wednesday Aug 2011
Posted in Cooking, Farmers Market, Recipe, Soup
I am back at the Carnation Farmers Market following my last successful apperance there a month ago, as a guest chef for Stone Soup Kitchen. Last time at the peak of asparagus season, I made Cream of Asparagus Soup.
This time the produce dictated something different. The market had a salmon vendor – Loki Fish Co! Focusing on smoked salmon as my main ingredient, i whipped up a gallon of Smoked Salmon Summer Chowder.
It’s quite different shopping at the market than going to your grocery store. I was counting on using potatoes as a thickener in the chowder. Alas, as I arrived at the market, I found out that it was too early in the season for potatoes. Instead, I decided to use a head of cauliflower. Celery was also unavailable. I spotted fresh bulbs of fennel too late, otherwise, fennel would have been great in this chowder.
Thank you to the farmers!
Smoked Salmon Summer Chowder (to make a Gallon)
Ingredients
Olive Oil
3 large sweet onions, diced
8-10 garlic cloves, smashed
2 bunches new carrots, scrubbed, halved and chopped
1 Gallon vegetable broth (get low sodium variety, if available)
1 head cauliflower, cut into florets; stems chopped and reserved
4 cups sugar snap peas, shelled; shells sliced and reserved
2 yellow squash, diced
2 zuchini, diced
2 cups half & half
1 1/2 pound smoked salmon, cut into bite-size pieces
smoked salt to taste
1 bunch dill, roughly chopped
Directions
1. Heat olive oil in a large soup pot over medium high heat. Add onions and garlic and saute for 7-10 minutes until transluscent. Add carrots and continue to cook 5 more minutes.
2. Add vegetable broth and bring to a boil. Lower the heat, cover the soup pot with a lid and simmer for 10 minutes.
3. Add cauliflower stems and sliced sugar snap pea shells. Continue to cook the soup.
4. Once the vegetables are almost to your desired doneness, add cauliflower florets, squash and zucchini.
5. Whisk in half and half – be careful not to boil the soup once half and half has been added or it will curdle.
6. Gently add the salmon and season the soup with salt. Serve with fresh dill.
02 Tuesday Aug 2011
Posted in Cooking, Cooking Classes, Kids, Seattle, Teaching
Hungry to learn how to cook? Sign up for a class! Check out the selection of hands-on cooking classes I will be teaching in August at Whole Foods Market in Redmond, WA. Can’t make it to a class? Send me a message and we can set up a private. Happy cooking!
Swordfish Summer Supper
Saturday, August 6th, Noon-2pm $20
Have you cooked with swordfish before? Let’s give it a try together. Swordfish is mild in flavor and has a great meaty texture. Since fish isn’t enough on its own, we’re throwing in a great soup, salad and dessert!
* Sugar Snap Pea Soup with Parmesan Cream
* Pan-Seared Swordfish with Summer Salsa & Arugula
* Jasmine Rice with Cilantro & Lime
* Raspberry & Strawberry Granita
Soup at the Carnation Farmers Market
Tuesday, August 9th, 3-6pm
Join us at the Carnation Farmers Market for Stone Soup Kitchen. Our Culinary Center Director, Anna Berman, will demonstrate how to make soup from fresh, in season produce. The last few times, Anna made Cream of Asparagus Soup and Smoked Salmon Summer Chowder. Soup will be available for sale along with fresh baked bread from a local vendor and butter from Golden Glen Creamery. Proceeds benefit the Market.
Health Starts Here
Thursday, August 11th, 6-8pm $20
Healthy food is definitely not boring, but can be tricky sometimes. Come over to Salud to try these recipes packed with nutrient dense ingredients and flavor. We’ll be sure to take care of your stomachs and your hearts.
* Chicken & Grape Salad with Cashew Tarragon Dressing
* Wheat Berries Salad with Lemon Miso Vinaigrette
* Eggplant Garbanzo Dip
* Red, White & Blue Fruit Salad with Almond Dip
Spanish Supper
Thursday, August 18th, 6-8pm $20
The Spanish Tapas class last month sold out before I could say “Ole!” This month, the flavors of Spain are back with this comforting and delicious supper.
* Goat Cheese Baked in Tomato Sauce with Grilled Bread
* Spanish Potato Salad
* Roasted Chicken Breasts with Romesco Sauce
* Lemon Sponge Cake with Raspberry Coulis
French for Beginners
Friday, August 19th, 6-8pm $20
Let’s start with these simple, French classic dishes adapted for a home cook.
* French Onion Soup
* French Flag Salad
* Individual Ham & Cheese Quiches
* Berry Crepes with Chocolate Hazelnut Spread
Knife Skills 101
Saturday, August 20th, Noon-2pm $20
A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. We will also talk about taking care of your knives and keeping them sharp.
Kids Summer Camp – France, Japan, Italy, Greece, and India
Monday, August 22nd – Friday, August 26th, Noon-2pm $30 individual class, $125 for all 5
School’s out! Time for summer vacation. Why not spend a few hours of your kid’s free time in our kitchen learning about global cuisine? Each day, we’ll learn about a particular country, cook several recipes from its cuisine, and most importantly, enjoy eating our creations! This camp is for 12-15 year olds.
Cooking with the Season
Wednesday, August 31st, 6-8pm $20
Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. August in the Northwest puts a spotlight on triple tomatoes, potatoes, halibut, peaches and blackberries.
* Tomato Gazpacho
* Grape Tomato & Avocado Greek Salad
* Halibut en Papillote with Summer Vegetables
* Young Potatoes with Herb Butter Sauce
* Blackberry & Peach Buttermilk Cobbler
