The weather in the Pacific Northwest has not been exceptionally “summery” as one may categorize from a northern hemisphere perspective for this time of year. However, our greens are flourishing. We are already on our second planting of lettuce, having harvested the first in mighty abundance. Our Dinosaur Kale was flavorful and is now migrating out to make way for another crop. This plentitude propelled the motivation behind the recipe I offer below. This year’s arugula crop has been consistently high yielding for over two months…and it continues. The flowers, by the way, are fabulous atop a crisp green salad.
Tuesday, June 29, 2010
Saturday, June 26, 2010
Saffron is a well-known ingredient in many Middle Eastern, Spanish and Italian dishes. However, I have been surprised to discover how many ancient Celtic recipes also incorporate saffron. I believe the expanse of trading in times past long extended beyond what we were taught in school, and that the sharing of culture, belief systems and cuisine is much more extensive than realized. If traced back in detail, the boundaries become quite fuzzy and the exact origin of many traditions and recipes appear rather unclear. Our ancestors were more robust than the peoples of today and rather migratory. We will probably never quite understand the full expanse of early trading and the impact which is reflected in our current traditions, beliefs and culinary practices.
Tuesday, June 22, 2010
Wednesday, June 16, 2010
We had a lovely dinner party the other evening. Our home was graced by the presence of wonderful friends and contemplative conversation meandering through the garden and making its way into the kitchen to surround the dining table. The next morning, we carefully cleared the dishes, stacked the placemats, which had adorned the table, and returned all the serve-ware to its resting place.
Sunday, June 13, 2010
Ah, sun at last, if only a momentary visitor. It has been a pleasant 24 hours. So distant is the sense of summer in Seattle this year. We are hungry for the sun’s warm kiss upon our skin. As we approach the summer Solstice, barely over one week from now, the sun plays peek-a-boo behind cumulous passers by as I sit in our garden, my feet dangling from one of our favorite benches, my computer resting on my lap. So languid do we wish the sun’s stay to be. Hope is a scary thing; best to pocket it for now, lest I stand in disappointment. The temperature has dropped since an hour ago. Without the sun’s bursting rays, I’ll need a sweater soon.
Tuesday, June 8, 2010
Savory Buckwheat Galettes with Roasted Vegetables and Andouille Sausage - Gluten-free and Dairy-free
The steam is still filtering off a warm plate.
I don’t think this one has even yet had time to cool. I just developed it last night to be offered as a main course at a dinner shared with a lovely friend of my husband’s. They say one should never test a new recipe when having dinner guests; I do it all of the time. True, under such circumstances there is no room for failure. Fortunately, my expectations have yet to be left wanting, and this divine recipe extends no exception. It is the culmination of ideas gathered from various recipes over which I have combed and waded, none of which exactly tickled my fancy. I was left to take from each what may be useful, add a dash or two of imagination and follow my intuition on what ingredients would best suit my vision. Essentially, a little heart and creativity go a long way in the process.
Thursday, June 3, 2010
I have noticed of late many instances of short ribs featured on bistro-style menus around town. There have been various presentations and quite creative renditions, some very delicious. This dish and variations there of, in addition to a varying list of others, is easing its way into the gourmet dining circuit. Here’s a little twist on the typical “meat and potatoes” dish. I remember my mom preparing short ribs when I was young. She would boil them the day before serving them, leave them to refrigerate over night, then finalize the cooking process in the early afternoon as to have them ready for supper. I’m sure this contributed to both the richness and tenderness I remember.