Monday, May 31, 2010

Poached Copper River Sockeye Salmon, Saute of Oysters with Fresh Herbs and Fresh Morel Mushrooms

A menu from forest to sea…

This weekend’s rainy days kept us close to home base, so we decided to take some local adventures and enjoy a few of the Seattle-areas finest offerings. Yes, we waded through the crowd of locals and tourists alike at the Pike Place Market, which left us a bit bewildered for a Friday afternoon. However, our discovery of a local spice shop, World Spice Merchants, made our excursion worth the effort and removed the glazed look from our eyes.

Thursday, May 27, 2010

Organic Roasted Beet Salad with Chevre and Toasted Walnuts

A well-made salad makes a suitable meal anytime of the year. This one is particularly pleasing from an aesthetic perspective, but it’s not just another pretty face. The marriage of walnuts and chevre results in a reasonable amount of protein, while iron-rich beets deliver a fair supply of health benefits to one’s plate. Mixed greens are an unmistakable source of good nourishment. What could be better than a flirtatiously fabulous tasting dish, which doubles easily as either an entrĂ©e or a side dish, and is not only appetizing to the eye, but also richly nourishing to the body? Dare I mention that this vegetarian-friendly deliciousness?

Monday, May 24, 2010

Gluten-free Dutch Babies



When I was little, my sister and I used to make these. She loved Dutch babies. Even to this day, I’m reminded of her every time I make them. I think she actually made them more than I. If you’ve never had them, they are a delectable brunch offering, slightly crispy on the outside and fluffy on the inner. I’m not inclined to top much with maple syrup, but when coupled with Bosc pears and a dusting of cinnamon, I have to say these fluffy delights far out measure the caliber of any traditional pancake. They are a unique offering and a new favorite in our home.

Thursday, May 20, 2010

Coq Au Vin sans Gluten

This recipe was originally fashioned to “culinarize” an old rooster once retired from his loyal duties on the farm, at least that is according to some renditions of French folklore. Whether this is truly the root of how this recipe comes to us today or whether there is some other history of intrigue of which I am unaware is really no matter. It is surely one of the most fabulous dishes one can prepare and any guest will be graciously accepting of a meal with such a famous reputation.



Tuesday, May 18, 2010

Naturally Gluten-free Pignoli Cookies

These cookies are one of my favorite Italian treats. They are the perfect combination of sweetness, coming both from the added sugar and the almond paste. I remember veering through bakery windows to see these prominently displayed when I lived in Italy. It is a fond memory that gently wisps through me every time I prepare these cookies. I made them recently for a wedding shower, twisting the recipe just a bit. Normally, I do not add any type of flour, as this is a naturally gluten-free recipe. However, I tried on this occasion adding a bit of almond flour and was extremely pleased with the result. The cookie was a bit less apt to crumple apart and the consistency was slightly more scrumptious. I am pleased with the addition.

Friday, May 14, 2010

Artichokes Stuffed (Gluten-free) with Shallots and Herbs, Simmered in Wine


Alas, a quiet moment to reflect in the garden. The trickling of our fountain tries in vein to muffle the noise of an evening baseball game that is taking place at a field nearby. A squirrel hurriedly runs along the fence-top, racing away in dire desperation from the image of my gentle golden retriever which has signaled a “flight” response by her mere presence. She’s happy for this moment of solace as well, sitting contentedly at my feet while surveying the surrounding territory she knows only as her own. These snippets in time are too few and far between. Too slight to feed our spirits with the respite it so needs to productively make its way through a world aiming to rob it of its very life at every turn.

Tuesday, May 11, 2010

Gluten-Free Veal Scaloppini

Another week. Another opportunity to create something new. I haven’t spent much time in the kitchen over the past couple of days. I miss it. My creativity is bulging as if pregnant and I am excited to start developing that which has been merely formulation in my mind. It’s only a matter of time. Just time. Time is an interesting phenomenon, one which we each have our own unique experience of based upon our personal nature, our personal rhythm. It’s completely subject to perception, yet calculated as if it were a structure.

Sunday, May 9, 2010

Baked Citron Asparagus with Garlic and Chives

My Mother’s Day present came early this year. It was two fold. Last year I received a beautiful hanging basket of flowers as a Mother’s Day gift. It was laced with white snowflake drops and showcased contrasting deep purple petunias and violet-colored pansies. It was beautiful. Of course, in my optimism I left it to hang, hoping it would winter over gently and I would be welcomed with new seedlings as the season awakened. I received more than could be expected, for a couple of Oregon Junko’s made a nest in it around the turn of spring. We watched as they scurried to forage for the fixings to soften the bedding for their anticipated young.

Thursday, May 6, 2010

Dairy-free Lavender-Honey (Goat) Cheesecake with Gluten-free Crust

Life is full of pleasures. Those of the senses are the most delicately celebrated. The treasure of holding the one you love. The joy of seeing the wonder in a child’s face. The intoxicating sensation of sinking into the rhythm of a favored melody. The scent of cascading blooms meandering through a warm spring breeze . The tantalizing flavors of a cherished dessert engaged in the tango with your taste buds.

Tuesday, May 4, 2010

Lamb, Lentil and Sorrel Stew with Fresh Herbs

Our evening honoring Beltane was fabulous, a perfect symbiosis of friendship, love and orgasme de la cuisine. Laughter and Celtic melodies billowed softly through the garden as I carefully selected fresh organic greens for the salad. My husband, accompanied by a few adventurous friends, found amusement by way of archery, practicing their skills on the target set-up on our property. We sampled hard apple cider from France and the U.K., along with superb wines from three continents known to excel at the art of wine making.

Saturday, May 1, 2010

Organic Citrus and Mixed Green Salad with Pomegranate Vinaigrette

May Day is a lovely celebration…one of earth…one of life…one of love. Today I reflect on the fertile soil in which my life is planted. I walk the garden noticing the plentitude of blossoms it boasts. I was hoping for sunshine today; we are hosting friends for dinner, a celebration in the true Beltane tradition. Perhaps the clouds will hold their rain droplets long enough to allow us time to circle around the warmth of a bonfire.