Thursday, April 28, 2011

Cabbage~A few carbs for the day!

Grated  for salads

Steamed with butter and herbs

Chopped for a casserole

An all purpose vegetable and excellent choice for the vegetarian diet

Wednesday, April 27, 2011

Nuts for Dessert or Snack

Roasted Almonds with Cranberries
Roasted Almonds with Cranberries

     We try to keep a large selection of nuts on hand-they are so high in vitamin E and God knows, we need more of that in our diet! Scary fact though, almonds are 21% protein and 49% fat....I know, some of that fat is monounsaturated, one of the  good fats in our diet. Then we add chocolate to the situation.....that blows everything! I save these fruity sensations for dessert. Better a small morsel of sweetness than a large piece of cake or pie. Easy to assemble......

6 ounces or squares of chocolate, dark or bittersweet. I actually used Semi-Sweet from Baker's.
3/4 C. of dried cranberries.
1 C. of whole toasted almonds, chopped very coarsely.

Melt chocolate in top of a double boiler, medium heat, stirring the chocolate frequently. When the chocolate is completely soft and melted, gently add and fold in the fruit and nuts. Remove double boiler from heat. Spoon with tablespoon onto waxed paper. Put plate or baking sheet into refrigerator to set up. Serve at room temperature. This recipe make 12 to 16 pieces.

Back to the Market in Seattle

Nothing more delicious!

I took this for my friend, Leslie,who lives for and adores, pink.

Fresh, Baby Bokchoy

Spring Rhubarb

Gorgeous, gorgeous flowers from the tulip fields, north of Seattle.

You always find a happy fish!

Fresh Oysters for a quick snack.

The picture says it all!

Tuesday, April 26, 2011

Sweet Ricotta with Lemon and Cookie

Ricotta Dolce Al Limone Con Biscottini

Ricotta Dolce

Ricotta Dolce with Biscotti
For Cookies
2 T. Sugar
1 Lg. egg white, room temperature
3 T. King Author's Flour, unbleached
Pinch of sea salt

Heat oven to 350 degrees.
Mix butter and sugar until combined and add the egg white. Whisk for one minute or until blended. Add in the flour and salt. Put the batter into a small plastic bag. Now, with the tip cut off, with at least a 1/3 opening, pipe the batter onto a parchment paper lined cookie sheet and make the cookie strips about three inches long. Keep the strips of batter at least two inches apart. The first batch I made did not get large( fat) enough, so be generous with the amount you are piping out. Bake until the edges are light brown, about 12 minutes. That's all there is to the cookies!

The Ricotta
One lemon
3 T. sugar
4 T. water
1 1/2 cup of ricotta cheese
plastic bag or pastry bag with 1/3 tip

Cut very thin strips of lemon zest from one lemon and boil these strips in water for one minute. Remove from stove  and drain the water. Now, return the pan to the burner and add the strips plus 3 T. of sugar and 4 T. of water to  the lemon peels in the pan.  Cook until all the sugar is dissolved and the liquid  is now like syrup.This takes about 5 minutes. The liquid should be translucent. Reserving this syrup, strain out the lemon peels and let the liquid cool down. Chop 1/2 t. of peel and add 2 T. of the cooled syrup  to the cheese. Stir well. Spoon into small dessert dishes. Place the rest of the peel on top of cheese mixture. Drizzle with extra syrup. Chill, now add the cookie into the mixture before serving. Make 6 small servings. Recipe adapted from La Cucina Italiana Magazine.

Sunday, April 24, 2011

Old Fashion Goodness- High 5 Pie

High 5 Pie at its best!
 Founder Dani Cone is using her Grandma Molly's favorite butter crust to create innovative pies  and desserts in her Seattle shop.
 If I had time for a single dessert, I would head straight for 1400 12th Ave, Seattle, to experience her extraordinary and creative varieties of pies. Key Lime, Peach Ginger, Cherry Almond, Mixed Berry, Curry Veggie, Apple-Cherry Rosemary are just a few of her classic favorites. One bite reminds you  this is what pie should taste like: buttery, flaky and down right earthy! A passion for quality and goodness is the only explanation I can come up with as to why her pies are so popular in the area.
 It is a modern shop on the corner of a busy street, but don't give up trying to locate it! For those of you on the go, portability is an option!
See High 5 Pie on The Food Channel this evening at 10:30!

Friday, April 22, 2011

Roasted Asparagus with Garlic-perfect with lamb!

A very easy and delicious way to dress up that wonderful bundle of green....

3T. of olive oil
2 pounds of fresh asparagus, rinsed and dried
1 to 1/2 t. of fresh minced garlic
sea salt
2 t. of fresh squeezed lemon juice

Heat oven to 425 degrees. Toss the asparagus with oil and garlic in a large plastic bag for about thirty seconds.
Arrange on flat baking pan and sprinkle with the sea salt.  Add pepper to your liking. Bake the asparagus until tender and the tips are starting to turn brown. (You will have to flip the spears around a few times when cooking.)This takes about 20 minutes.  Remove from the oven and sprinkle with lemon juice. Serve immediately.
Have a wonderful Easter celebration!

Thursday, April 21, 2011

Celebrating "Salad As A Meal" with Patricia Wells

Yesterday, a refreshing and colorful lunch was prepared at the Walrus and the Carpenter, located in Ballard,Washington. Attending the event was author and James Beard award winning chef, Patricia Wells. What a delight it was to meet her and taste several of the recipes from her latest cookbook, Salad As A Meal, now on sale.
                                                                    Patricia Wells

                                                                  Smoked Trout, tarragon and cucumber salad with a tangy horseradish cream sauce. It was as delicious as it looked!
A wonderful light dessert with Yarmuth Farms Chevre  and Ballard Bee Company Honey served with walnuts and crusty French bread.

                                               Jann chatting away with Ms.Wells

Another recipe from her cookbook, Chilled Pea and Buttermilk Soup with herbs.

Probably the best salad many of us have had in ages, using the iceberg lettuce this time, Iceberg Lettuce Salad with Bacon and Roquefort.

The new cookbook ~endless ways to serve salads!