Links della Dia

Surprise! Food is just one of the many things I am interested in. Granted, I love it and wish I could cook all day, I still enjoy frequenting the gossip, fashion, and design blogs. As an avid blog reader, I have gathered some of my favorites to share.

Photo from Fast Company

Fast Company Magazine – Masters of Design Blogs

Fast Company has utilized their winning Masters of Design and utilized them to get some great blog pieces and unique ideas. One of my favorite guest bloggers is Portland local Steve McCallion, executive creative director at Ziba Design. Lately he has been blogging about consumer experience and the design strategy for Portland Art Museum’s China Design Now.

Photo from L.A. At Home

L.A. At Home

This blog offers great decorating and interior design trends that inspire me to redecorate with every entry. Thankfully for my pocketbook, there is no money in it! Saves me from myself.

Lens

This photo-blog helps me to keep up to date on international current events. As a visual person, I like to put a picture with events and news from the day. At least a couple times a day they come up with some of the most beautiful photos.

Crazy About Chanterelles!

The gloomy wet weather may be a bummer for your mood, but here is one thing Northwesterners can be happy about: Wet weather brings delicious Chanterelle mushrooms.

 

These fungi are known for have a fruity smell and a mildly peppery taste. A true Chanterelle mushroom has a bright egg-yellow color, as compared to the intruders, or “False Chanterelles,” which are more orange in hue and dark in the center. Be carefull not to fall for the price thinking you are purchasing a true Chanterelle mushroom.

 

In preparation for the season, here are a few great recipes to help you celebrate both reasons to party: Holidays and Chanterelles.

 

 

 

Chicken Pot Pies with Chanterelles

From Bon Appetite Magazine

For these pot pies, chef Scott Parker first brines and roasts the chicken. Then he collects the rendered fat to use in his homemade puff pastry. If you’re short on time, though, use purchased frozen puff pastry, thawed. Cut and bake following the directions for Chicken-Fat Puff Pastry. For ease of preparation, brine and roast the chicken and make the pastry the day before assembling the pies.

INGREDIENTS

CHICKEN

2 tablespoons olive oil

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 1/2 cups chopped onion

2 garlic cloves, chopped

2 large fresh thyme sprigs

2 bay leaves

1 teaspoon whole black peppercorns

16 cups water, divided

1/2 cup coarse kosher salt

1/4 cup sugar

4 cups ice cubes

1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry

POT PIE FILLING

1/3 cup milk

4 garlic cloves, peeled

1/3 cup water

3 tablespoons cornstarch

3 tablespoons olive oil, divided

1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped

3 cups 1/2-inch cubes peeled carrots

3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)

3 cups 1/2-inch cubes peeled white-skinned potatoes

2 tablespoons chopped fresh thyme

3 1/2 cups (or more) low-salt chicken broth

1 10-ounce package frozen peas, thawed

1 cup heavy whipping cream

4 teaspoons fresh lemon juice

3/4 teaspoon hot pepper sauce

1/2 teaspoon white truffle oil (optional)

Chicken-Fat Puff Pastry

SPECIAL EQUIPMENT

6 2-cup ramekins or soufflé dishes

PREPARATION

CHICKEN

Heat oil in large deep pot over medium-high heat. Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes. Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes. Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add remaining 8 cups water and 4 cups ice cubes. Let stand until brine is cooled completely. Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.

Preheat oven to 375°F. Remove chicken from brine. Rinse chicken and pat dry; place in roasting pan. Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.

Transfer chicken to platter; cool slightly. Spoon fat from roasting pan into small container. Cover; freeze fat until firm; reserve for puff pastry. Discard skin and bones. Tear chicken meat into large bite-size pieces; reserve for filling. DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen. Cover and chill chicken.

POT PIE FILLING

Combine milk and garlic in small saucepan; simmer 2 minutes. Remove garlic from milk and chop finely; discard milk. Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.

Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl. Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme; stir 2 minutes. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer. Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil, if desired. Divide pot pie filling among six 2-cup ramekins or soufflé dishes. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Preheat oven to 375°F. Top each pot pie with 1 baked puff pastry round. Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.

Mushroom and Fontina Quiche

From Bon Appetite Magazine

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

INGREDIENTS

1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons (1/4 stick) butter

2/3 cup chopped shallots (about 3 medium)

5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved

4 large eggs

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg

1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

PREPARATION

Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Wild Mushroom and Spinach Stuffing

From Bon Appetite Magazine

Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational.

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter, divided

1 tablespoon olive oil

1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)

3 cups chopped onions (about 1 pound)

2 cups chopped celery (4 to 5 stalks)

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh sage

2 tablespoons lchopped fresh thyme

1 5-ounce container or bag baby spinach leaves

12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)

2 large eggs

1 1/2 teaspoons fine sea salt

1 teaspoon coarsely ground black pepper

1 cup (or more) low-salt chicken broth

PREPARATION

Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.

Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

Butter 13×9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

Power Happy Hour

Given the current economy, restaurant Happy Hours are in full swing. It seems that every restaurant around has a new Happy Hour menu that customers are dying to dive into. This is smart, especially for drawing in new customers. Contributing Happy Hour menus into your normal restaurant day will bring new people into your business and introduce them to your food. If you put your best appetizers on the menu, it is a guarantee that customers will return to have a full tasting of the possibilities in your restaurant. I would!

 Not only is the economy an issue, I am a recent college graduate with extremely low funds to spend on a nice meal. Like my clothing, my taste-level is admittedly higher than my pocketbook will allow. Happy Hours are great for young college graduates who need to be fed and still enjoy getting a drink and socializing with friends. If you are a business leader or owner needing to host an event, hosting a Happy Hour is a great and affordable idea as well and leads to great networking.

 I recently went to a Happy Hour at Chevy’s Mexican Restaurant (chain restaurant but still hit the spot and yummy margaritas), and it made me think about the endless possibilities around such a big town like Portland. I decided to research and find some great spots around the area, both for myself and for others to enjoy. I am also interested in new ideas and trying new places. When it comes to food, I will try anything once!

 50 Plates - 333 NW 13th Ave.

Inspired by regional American cuisine, 50 plates gets its name from 50 states and they try to bring incorporate flavors unique to each state. This is a sample of their Happy Hour menu.

crispy fried chicken on a waffle with coffee maple drizzle
ROSCOE’S 2.50

andouille, vegetable & rice fritters with a creole dipping sauce
“DIRTY RICE” BEIGNET 3.00

Northwest meets Southwest
OREGON DUNGENESS CRAB
JALAPEÑO POPPERS 4.00

creole ragout with chorizo & tomato
SHRIMP & GRITS 4.00

goat cheese, roasted garlic & artichoke filling, avocado ranch dipping sauce
CASTROVILLE ARTICHOKE ROLLS 3.50

citrus-soy sauce or champagne mignonette
PACIFIC OYSTERS 1.50 each

white wine, charred tomatoes, chorizo, roasted poblano chilies
MUSSELS 5.00

Oba – 555 NW 12^th Ave

Oba coins their cuisine as Nuevo Latino. I think it is just delicious. I have been here twice now and fully intend on making a return appearance, possibly for happy hour!

 green chili -white cheddar macaroni and cheese 5.00
add diced chicken breast 3.00

chilé-corn fritters with pasilla-tomato sauce and
lime crema 4.50

puerto rican-style fried rice with corn, plantains
and avocado 4.5

prime rib coyotas with two fresh salsas 6.00

braised pork tostada with red beans, cotija cheese
and lime crema 5.50

grilled baja chicken tacos with fire-roasted salsa 6.50

 Carafe – 200 SW Market St.

A local Portland-er told me Carafe and Sere Happy Hour’s are Portland’s unknown gems.

 3 – 6pm Monday – Friday

$1.95

Crostini on Grilled Baguette

Choice of 2 for 1.95

Saucisson Sec, butter, cornichons

Camembert & apple

Bleu cheese & honey

Herbed goat cheese

 Pommes Frites

with house mayo

 $2.95

Carafe’s Cheese Fries

Pommes Frites with Oregon Gouda & Tabasco

 Gnocchi

gratinéed with ham & Gruyère

 Jambon Beurre

Baguette, ham, butter, lettuce & cornichons

 Deviled Eggswith roasted peppers

 Mussels

with white wine, shallots & butter

 $3.95

Smoked Salmon

with capers & onions

 Croque Monsieur

baked ham & cheese sandwich with Gruyère, béchamel & Dijon

 Escargots

with garlic-hazelnut-parsley butter

 ”Pigs in a Blanket”

Kobe beef hot dog with Dijon in a crepe

 $4.95

Carafe’s Burger

add cheddar, bleu or Gruyère 1.00

add smoked bacon 1.00

 Sere – 1105 NW Lovejoy St.

happy hour menu

 Crispy Vegetable Spring Rolls     2.50

 Pot Stickers    3.50

Duck Salad Rolls    4.00

 Wontons in Szechuan Chili Sauce    3.50

 Tang Tang Noodles     3.00

 Crispy Scallops with Honeyed Walnuts    4.00

 Sungari Lo Mein    4.00

 Sungari Fried Rice    4.00

 Organic Buddha’s Delight    5.00

 BBQ Pork Short ribs    5.00

 Salt & Pepper Calamari     4.50

 General Tso’s Chicken     5.00

 Prawns with Snow Peas    5.00

 Draft Beers 3.00

 Corvidae Rook Red Blend 5.00

 Sungari Signature Drinks 6.00

 

The Easiest and Most Forgiving Dish. EVER.

I personally have never made lasagna before, until last night. Why have I never done this before? I was preparing myself for some long drawn out process with tedious step-by-step preparation that created a huge mess and a lot of dishes. Boy was I wrong!

Making lasagna was the easiest meal I have made, besides my tendency to throw whatever canned goods I have into a skillet and call it something it’s not. Ta-dah! I made ratatouille!

Think about it. Even if you want to make the most basic lasagna, buy a jar of Bolognese sauce, a jar of Alfredo sauce and some No Boil noodles. Layer them up, throw them in the oven for 30 minutes and you have a meal resembling a masterpiece you could have slaved over meticulously for hours.

Lets talk about the wonder that is No Boil Lasagna Noodles for a second. I had no idea there was such thing. At Trader Joes yesterday I just grabbed them off the shelf and didn’t read too much into them. They are the only option Trader Joe’s has anyway (a good thing and bad thing, but I stand by TJs with the rest of their cultish followers). Like the home cook I am who wants to think she doesn’t need to read directions, I start filling up a big stainless steel pot with hot tap water, throw the noodles in and then go on to do other things. After preparing the ricotta, goat cheese and spinach layer for the lasagna, something on the noodle box catches my eye: No Boil. Now what exactly does that mean? I further investigate to find there are no clear directions on the box, just a recommended recipe. In the recipe instructions it states, “Layer the noodles.” It doesn’t say cook then layer, or soak in hot tap water then layer. Just “layer the noodles.” Well, crap.

Quickly recovering from that embarrassment and removing the noodles from the hot tap water, I set up my one-gal production line to assemble my lasagna. Even me and my perfectionista attitude got the layering done in about five minutes, bringing my total cooking and assembly to about 30 minutes, not including baking. If you ask me, 30 minutes of my day is well worth it to cook a lovely meal for friends or family; and, of course, be supplied with leftovers for the next week (the part I like best).

The reason why I argue lasagna is the easiest dish is because of the creative liberties you can take with it. There is really no way to screw it up. For instance, since it was my first time making my own lasagna, I went off of Ina Garten’s recipe for Turkey Lasagna as a guide. Right off the bat I knew I wanted to substitute her fresh parsley and basil for frozen spinach. Also, I later found out while grocery shopping that the Sweet Italian Turkey Sausage I was instructed to use was hard to come by (at least at Trader Joe’s), so I went with Spicy Italian Chicken Sausage: More of my style anyway. In addition, I doubled up on the goat cheese because, well, no reason. I just really love goat cheese and thought if I didn’t use more it would be too spinachy. Everything else I tried to keep the same, and what came out at the end I am still enjoying.

Here is a rough recipe for my creative liberty lasagna:

1.5 lbs of Spicy Italian Chicken Sausage, removed from casings and chopped

1 can of diced tomatoes

1 can of tomato paste

1 medium yellow onion, chopped

3 cloves of garlic, chopped

1 15 oz container low fat Ricotta cheese

8 oz of goat cheese

1 medium sized ball of mozzarella

1 egg

1 package of sliced parmesan cheese (I do not have exact measurements for this, it is really your preference how much parmesan cheese you would like. I used about half of a small container and saved the rest for the layering)

1 package of frozen chopped spinach (I do not know the exact weight. I used the Safeway brand and it comes in a block).

Lasagna noodles

Dried parsley to taste

Dried oregano to taste

Salt and Pepper

*Preheat oven to 400 degrees

1. Heat a large skillet with olive oil. Add the chopped onion and sauté until soft, about 3 minutes. Add the chopped garlic for another minute. Finally add the diced tomatoes, tomato paste, and chopped sausage. Stir and allow to simmer for about 20 minutes. Season with the salt, pepper, dried parsley and dried oregano.
2. If you are not using no boil noodles, this is the point where you would add them to the hot tap water and allow to soak for ten or so minutes.
3. In a medium bowl, combine the ricotta cheese, goat cheese, egg, parmesan, and spinach.
4. If you soaked your noodles, drain them and lay them out on a paper towel.
5. Grab you pan, about 10” x 15” is good, and start your layering. Be sure to start with the tomato based sauce first so that your noodles do not stick to the bottom when it is done. Next layer the noodles, cheese, tomato sauce and parmesan cheese. Keep repeating until you are done!
6. Slice the mozzarella and place randomly over the top of the lasagna.
7. Place in the oven for 30 minutes or until the sauce boils and the cheese is browned.

Christmas Nostalgia

When I think back on my memories of the Holidays, I remember Mom’s custom Christmas nightgowns with ruffles at the bottom flipping up in front of my seven-year-old feet as I scamper down the hall and tearing down the stairs. I turn the corner and notice a red glow coming from the family room. My face lights up and my eyes widen as I see before me the most beautiful Christmas tree that arrived overnight from down the chimney. I remember slamming my head into my pillow once I heard Santa’s sleigh bells overhead so that I would be asleep when he would visit my house. I remember cuddling up in a blanket, sweat pants and socks watching Albert Finney’s Scrooge with my parents. But, when I think of Christmas in a cup, I remember sipping Glühwein out of a festive mug while wandering the Christmas Markets in Vienna, Austria.

 

Since then, I have been inspired to explore making Glühwein on my own and spreading the joy of mulled wine with my friends. So far it has been a huge success and I have gotten many requests to keep the Glühwein coming for future Holiday get together.

 

Here is a recipe for everyone to try courtesy of bellaonline.com:

 

Glühwein – German Mulled Wine Recipe

Guest Author – Paula S.W. Laurita

 

Ingredients

 

4 quarts dry red wine (zinfandel, merlot, burgundy, etc.)

1 pint brandy

1 cup sugar

6 cinnamon sticks

12 cloves, whole

1/8 tsp allspice

1/8 tsp mace

2 oranges, sliced

1 lemon, sliced

 

Directions

Pour the wine into a large pot and begin heating over low heat.

As it begins to warm, add sugar and spices. Stir until sugar is dissolved.

Add the brandy.

Heat thoroughly, but do not allow to boil!

Add the lemon and orange.

Steep for about 1 hour over low heat.

You may add more sugar during this time if desired, stirring well so it dissolves.

Serve hot and garnish with orange slices. A stick cinnamon could also be used.

 

Leftover Pumpkin

Image from eHow

 

It is November first and by now the children should hopefully be coming down off of their sugar highs. Now, what to do with the left over pumpkins and pumpkin parts? Here are a couple ideas that may be intriguing.

 

 

 

Bobby Flay’s Spicy Pumpkin Seeds

Ingredients

3 cups pumpkin seeds

2 tablespoons canola oil

1 1/2 tablespoons ancho chili powder

1 tablespoon kosher salt

1 teaspoon chile de arbol powder

Directions

Preheat oven to 350 degrees F.

Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

Sandra Lee’s Caramelized Pumpkin Seeds

1/2 cup butterscotch caramel sauce

1 cup brown sugar

1 teaspoon cinnamon extract

1/2 teaspoon cayenne pepper

3 cups pumpkin seeds, roasted

1 cup almonds, crushed

Lightly coat baking sheet with cooking spray and set aside.

In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.

Cook’s Notes:

Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

Gourmet Magazine’s Mini Pumpkin Soup with Blue Cheese and Toasted Pumpkin Seeds

Ingredients

8 mini pumpkins

1 cup thinly sliced onion

1 1/2 tablespoons unsalted butter

1 1/2 cups chicken stock

1 1/2 cups water

2 teaspoons vegetable oil

4 tablespoon blue cheese

Directions

Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining 4 pumpkins in half. Reserve seeds from 2 pumpkins.

Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender. When they are cool enough to handle, scrape all the pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each pumpkin so that it retains its shape.

In a skillet cook the onion in butter over low heat, stirring, until the onion is softened. Add the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes.

Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary.

Reduce the oven heat to 250 degrees. In a bowl, toss the reserved seeds with the oil and salt to taste and spread them out on an ungreased baking sheet. Bake the seeds in the middle of the oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp.

Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top.

Alton Brown’s Pumpkin Bread

Ingredients

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin

1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Ultimate Tailgating Ideas

Football season is upon us folks! Time to get your tails in gear and load up those trucks! It’s time to tailgate! Actually, the act of tailgating is much more than that, and if you plan well and have fun being creative, it can really be successful. This past weekend I attended the University of Oregon versus University of Washington football game in Seattle, and while it was great the Ducks kicked butt, the tailgating is always the main draw for me. I love to wander around and see what everyone is cooking and what new and fresh ideas people have in store for me to lovingly copy later.

 

The most memorable tailgate cuisine is thought up with a creative or sarcastic note to it. For example, my parents being UW Husky fans thought making “duck legs” for the tailgate would “slow down our offense” (fat chance). But really, all that was made was chicken legs to dip in Sweet Baby Ray’s Barbecue Sauce. The fun was still had and the jokes were still supplied, and that is the point of a tailgate anyway: To be amongst the opponents and have a good time.

 

Other great ideas for food include preparing a signature protein from the opponent’s city. For example there is salmon from Seattle, Philly Cheese Steaks and mussels from Chesapeake Bay. Some great inspirations and ideas can come from websites like Fanatical Food.

 

Another great addition to add some excitement to a tailgate is to serve Jello Shots and color them in either your team’s colors or the opponents. I have seen these served many ways like Dixie Cups, or even large plastic syringes. Here is an easy recipe from DrinkStreet.com if you choose to make some for your next gig hosting a tailgate.

 

6 ounces of Jello

16 ounces boiling water

6 ounces cold water

10 ounces of Vodka

 

Mix the Jello mix with boiling water until the powder is dissolved and add the cold water and alcohol. Allow the Jello to cool in a pan (for syringes) or pour the cooling mixture into shot classes or paper cups.

 

I am interested in hearing about your favorite tailgate meals and memories. What is the most notable tailgate you have attended?

Hippie Food

 

http://www.thewholebowl.com/what.html

Four years ago I moved to Eugene, OR to attend University of Oregon and had no idea the cultural affect it would have on me. Eugene: Home of Country Fair and Faerieworlds.

 

 

Anyway, while no matter how hard you search you will not find me dressed in fairy wings, ripped tights and unshaven armpits, this culture I lived amongst did rub off on me a little bit. I like tofu. I eat less meat. I buy organic and I recycle. I have also embraced a certain movement I have lovingly termed “Hippie Food.”

 

It is a simple concept really, and it is a concept I already love to practice on my own. Why? Because it’s easy! Brown rice plus whatever healthy and tasty goodies you feel appropriate to pile on top in a bowl. Stir it up and you have wholesome deliciousness to satisfy picky eaters and meat lovers galore.

 

It all started with Eugene’s own Café Yumm and its Yumm Bowl. Layer brown rice, black beans, Café Yumm’s Original Yumm Suace, salsa, black olives, cheese, avocado, sour cream and cilantro, and there you have it! Funny how such simple ideas can generate such a cult following, and in the case of Yumm Sauce, there is no other way to describe it. Its taste is truly unique and if I attempted to pinpoint the individual ingredients I would most likely get it completely wrong. All I can say is there is garlic, lots of garlic. And really, what more is there to say? Garlic is the backbone of every sauce or recipe that makes it mouthwatering. It seems that Original Yumm Sauce is something you either love or you hate, but if you love it you crave it.

 

As you can imagine, I was disappointed to move away from Eugene for fear that Café Yumm would never be readily available to me again (Alas, I discovered they recently opened a store in Beaverton, OR and are looking to spread their franchise into Washington and California as well). What’s a girl to do? Lucky enough a friend of mine introduced me to one of Portland’s beloved food carts called The Whole Bowl: Same concept, different sauce, just as delicious. Whole Bowl’s signature sauce is called Tali Sauce and it is bright yellow. Once again my poor ability to point out specific ingredients and flavors are failing me, but it does have lemon as a base flavoring, and garlic of course. Apparently the locals and frequent customers call the sauce “Crack Sauce.”

 

There are many varying opinions as to what makes the best Yumm Bowl or Whole Bowl. Personally I like to add some spiciness to mine and, as Chef Emeril would say, “kick it up a notch.” Chopped jalapenos, pickled or fresh, do the trick for me. Some prefer to add zucchini or greens.

 

What is your favorite combination in a Yumm Bowl or Whole Bowl? Does anyone have any other favorite Hippie Food destinations?

 

Gourmet Magazine

In case you haven’t heard, print media is dying.

I waited for the day when that statement would directly affect me in a way that would make me say “Woah, wait a second,” and apparently that is now. Gourmet Magazine will retire its print existence after this November.

No, I wasn’t a subscriber, but I was a random grocery store impulse buy Gourmet loyalist. I guess it’s just the thought that I can’t have it when I want it anymore! Oh poor twenty-something girl, isn’t that what my generation is used to (so I’m told)?

Alas, I have found the silver lining to this predicament: Gourmet.com is actually a very well put together site with interested articles and tempting recipes! When you have the print version of such a magazine as Gourmet, what is tempting you to visit their website? I mean FoodNetwork.com basically has every version of every recipe you could ever need. Times three. But Gourmet.com has much to offer as well, from this critical but truthful piece written by Laura Shapiro about “The Trouble With Julie & Julia,” to this festive recipe for Potato Ghosts, very spooky Halloween, and don’t forget a Gourmet Guide to eight great Portland Street Vendors (hello opportunities!).

In addition to those articles you can find featured on the current homepage, there are always sections for travel, wine, a Cookbook Club and Gourmet TV. Why didn’t I know this was here?

I guess all I’m trying to say is that while it is right to mourn the loss of a culinary print tycoon, I can’t help to be thankful for what I found in the meantime: A great and worthy website chock-full of information invaluable for the budding, everyday, and expert cook out there.

Enjoy!

Spring Hill

How do you judge a restaurant with preconceived notion of its quality?

Coming into Spring Hill, I knew that chef Mark Fuller was awarded Food and Wine’s Best New Chef. I knew that the restaurant has been recognized as a Top 50 Best New Restaurant by Travel and Leisure. So, how do you dine at a restaurant and fairly judge its quality, given the hype. Luckily, Fuller didn’t make this judgment difficult for me.

Excitement, curiosity, and salivation: Just a snapshot of thoughts and functions occurring as my family and I anxiously walked through the front door of the restaurant. Our party was greeted by a room adorned in refreshing light wooden accents, stark grey concrete floors and friendly sea-foam green woven placemats and accents. The open kitchen added to entertainment, as it seemed Spring Hill frequent diners chose to enjoy wining and dining around the bar with a full view of Fuller and his assistants. Our party sat at our table for six near the front floor-to-ceiling windows and our stomachs couldn’t wait to dig in.

Now, Spring Hill is characterized for serving Northwest food, which was an intriguing concept to me. Having been born and raised in the Greater Seattle area, its surprising that I am unfamiliar with what constitutes traditional Northwest cuisine, besides seafood of course. Most think of Seattleites as over-caffeinated Microsoft employees that haven’t seen a ray of sunshine in ten months (which is usually true), and not necessarily any specific cuisine dish.

To start, our group jumped for joy at the small plates. Kumamoto oysters with green apple relish, Kusshi oysters with mint and lime, and Ocean Pearls with a cascade hops mignonette, raw and on ice. A half dozen chilled shrimp with a lemon verbena mayonnaise, traditional cocktail sauce and coarse sea salt. Clam linguini served with extra thin squid ink noodles, clam butter, chilies and herbs. Need I say more? But that was only the beginning.

Next, we devoured a smooth duck liver pâté served with Bing cherry and wheat crackers. The pâté was melt-in-your-mouth quality richer than Bill Gates. We also enjoyed the bread and butter. The simple thought to salt the soft, creamy butter is a lovely touch I have always appreciated restaurants to do, and often a detail that earns extra points for the restaurant in my mind.

For the main course, I was served the sautéed halibut with smoked King clam crumbs, Walla Walla onion soubise, oyster vinaigrette and toy box tomatoes. A very refreshing dish for a hot summer evening, as this was during the uncharacteristic Seattle heat wave.

Now, with that said, the heat wave did nothing to improve the uncomfortably hot temperature in the restaurant. Open kitchen restaurants and intensely high degrees of weather do not mix, but it is Seattle, and how often does a 100+ degree heat wave hit? Yeah, not too often.

All in all, our experience at Spring Hill exceeded our preconceived opinions as heard from Food and Wine magazine and Travel and Leisure. The magazines definitely hit the nail on the head with this restaurant, and Chef Mark Fuller is definitely deserving of all his budding national recognition. So, congratulations! And Chef Fully, I strongly apologize for my father forcing me to get your autograph and take a picture with you!

Spring Hill is located at 4437 California Ave SW Seattle, WA 98116