By Kate Scriven
The Olympia Brew Fest returns to the shores of Budd Inlet on August 2 for what promises to be another terrific party. For the past two years, the fledgling festival has grown in size and popularity with over 2,500 people attending last year. This year promises to be bigger and better, both in size of venue and variety of offerings for those attending.
The brain child of local businessman Mike Mahron, the Olympia Brew Fest began in 2012 as a way to celebrate Olympia’s brewing heritage, showcase the best regional craft brewers, and have fun at one of the most beautiful outdoor venues around – the Olympia Port Plaza. “I’ve been to a lot of brew fests,” share Mahron, “and I haven’t seen a better location than this one.”
This year, festival-goers can look forward to the beautiful Budd Inlet view being even more appealing now that the Port of Olympia cranes have come down and the event will expand towards the dock area. “Last year it got a little crowded at the peak of the event,” explains Mahron. “We want people to have plenty of room, so we are expanding the footprint of the event space along with putting a cap on number of tickets sold.” And with a sell-out crowd predicted, now is the time to purchase tickets online.
Along with the increased venue size, the festival has streamlined entry with bar-coded tickets, allowing for quick admittance. Once inside, you’ll enjoy the same great quality beer, food and live music as in the past along with a few new faces.
In response to requests for gluten-free options, the Brew Fest has invited three area cider makers including local favorite Whitewood Cider. The number of breweries is up as well with 30+ options to choose from.
“This year I attended the BC Beer Awards and The Great Canadian Beer Festival,” says Mahron. “I had hoped to include more Canadian brewers in our event this year, but crossing the border with beer is apparently a little tricky.” He did however secure Central City Brewers from Surrey, B.C. as an international guest along with several new Oregon and breweries and even one from California.
Mahron is dedicated to including and supporting the local craft brewers here in Olympia and the event boasts four local breweries and one cidery including Top Rung Brewing, Whitewood Cider Company, Kastellan Brauerei, Fish Brewing and downtown new-comer Three Magnets Brewing Co. While still keeping the local brewer focus, Mahron sees the event growing in the coming years to include the entire region. “It would be ideal to have brewers representing Washington, Oregon, Idaho, British Columbia and maybe even California. It would be a true Pacific Northwest Brew Fest,” he shares.
Casey Sobol, Operations Manager at Top Rung Brewing shares, “This is a great local event that certainly celebrates the wonderful brewing history of the community. The Olympia Brew Fest in a great location and in a region that embraces local and craft beer. This festival celebrates that. The craft brewing scene is picking up in the Thurston County area and we are proud to be a part of it.”
What should you expect if you attend? First and foremost expect a great party. The event is purely about fun and enjoyment of great food, drink, and company. However, all that fun is also for a great cause. The event is in support of the Thurston County Chamber Small Business Development (Incubator) program, helping small businesses get off the ground, adding value to the economy and community right here where we all live, work and play.
You can also look forward to high quality beers at each and every booth. “I personally sample and approve each entry into the Brew Fest,” laughs Mahron, a true lover of a well-crafted beer. Options will be plentiful and suit every palate with favorites like 7 Seas Brewing’s Life Jacket Session IPA , at 4.4% ABV and Top Rung Brewing’s Hose Chaser Blonde, at 5.0% ABV and more unique offerings like Brickyard Brewing’s SW Green Chili Blond Ale, at 5.0% ABV and Narrow’s Brewing’s Cardamom Coffee Stout at 8.0% ABV.
Along with the brews you’ll be entertained by three different live bands throughout the event along with delicious food from Marv’s Marvlus Pit BBQ, O’Blarney’s Irish Pub, The Blend Café and Hawks Prairie Restaurant. As in years past, the Lucky Eagle Casino will join together with the Chehalis Tribe to prepare traditionally cooked salmon for festival-goers.
The Olympia Brew Fest starts at 1:00 p.m. on August 2 ending at 8:30 p.m. Tickets are $25 in advance or $30 at the door, although a sell-out crowd is anticipated so purchasing tickets in advance is recommended. (Ticket information can be found here.) Your ticket buys you a commemorative mug and six, 5.5 ounce tastes. A $5 military discount is available at the door. Drink cards for six additional tastes can be purchased inside for $8. All designated drivers pay only $5 to enjoy the event. Ages 21 and over only and no pets allowed.
Come thirsty, come hungry, and come ready to have fun. The Olympia Brew Fest is quickly becoming one of the premier events on the Olympia summer calendar and one you don’t want to miss.
All photos courtesy of the Olympia Brew Fest.
By Alyssa Ramsfield
Mushroom enthusiasts from all over the globe will gather at Lacey’s Regional Complex Center July 26 – 27 for the seventh annual Pacific Northwest Mushroom Festival. This year, the Hawks Prairie Rotary presents the culinary event with two days packed full of chefs, speakers, food, and fun with one goal…to enjoy fungi perfection.
“Every year the festival gets bigger,” explains festival co-chair, Corey Lopardi. “I’ve met people from as far away as England who made it out to enjoy the event. Every year we try to add more to satisfy so many people. We have a lot to offer our community this year.”
The fungi festival begins on Friday evening with a 5k Glow Run. The 5k race features four glow zones and festive glow items. “We added a kids run for ages 10 and under that will include glow water,” says Lopardi. “We even have Party Medics DJ playing music and food available after the run.”
On Saturday, children ages twelve and under are welcome to the Kid Zone. Admission is free for these kids, making the festival the perfect place to take the entire family. The Kid Zone includes Radio Disney at 1:30 p.m. on Sunday, The Sounders Women Soccer Team, a fishing booth, Ronald McDonald, bounce house, balloon animals, and alpacas!
The featured speakers are one of the main event highlights. “These are people known for their vast knowledge of mushrooms,” describes Lopardi. Some of the experts hitting the stage include KING 5’s Ciscoe Morris, instructor Tom Keller, Christian Kaelin of Provisions Mushroom Farm, and author Langdon Cook.
Despite all this excitement, the focus of the Mushroom Festival is the food. Cooking demos from some of the best chefs around will be spotlighted all weekend long. There is also plenty of food to sample. The “Shroom Feast” features some of the best culinary offerings around. Just $10 will buy you seven tastings. Mushroom ice cream and Bacon Mushroom Bites are just two of the tantalizing offerings available during the feast.
The Mushroom & Wine Event is a major fundraiser for Hawks Prairie Rotary. For $25, guests will sample seven tastes and receive a commemorative wine glass. Beverages, including selections from Scatter Creek Winery, Hoodsport Winery, Stottle Winery, Stina’s Cellars, Mill Lane Winery, Northwest Mountain Winery, Kastellan Brauerei, and Top Rung Brewing will be paired with delicious mushroom hors d’oeuvres. Live music and a silent wine auction will also be part of this main event.
“The best part about the Mushroom Festival is what happens afterwards,” says Lopardi. “All of the money raised from the weekend helps local causes. Every dollar in profit is turned around and invested back into our community.” Some of these worthy causes include: The Boy Scouts, Girl Scouts, Homeless Backpacks, Hawks Prairie Heroes, education scholarships, clean drinking water projects, and worldwide polio vaccines.
The Pacific Northwest Mushroom Festival is so much more than an event to highlight mushrooms. “It’s a completely volunteered event,” explains Lopardi. “My favorite part of the whole weekend is when someone thanks me for putting it on. It gives a lot of families the opportunity to go out and enjoy what our community has to offer.”
To have fun with fungi, check out the 2014 Pacific Northwest Mushroom Festival July 26 and 27 at the Regional Athletic Complex in Lacey. Complete event details can be found at www.pnwmushroomfest.com.
By Katie Doolittle
The ghosts of summers past haunt Gile Blueberry Farm. Ken Gile, the current proprietor, can readily recall the long-ago days when crowds of neighbors and school children hired on as summer berry pickers. Everyone’s bare feet would turn black and itchy from roving all day over the meticulously tilled earth. Back then, people picked for a nickel a pound, working towards their daily minimum of 20 pounds apiece. It’s how many local kids earned money for their school clothes. “I always got fired,” Ken admits. “I was kind of terrible. But it would only last a couple of days and then I’d get sent back to the field.”
The farm, says Ken, was his father Claude’s dream. Originally from New York, Claude Gile moved to the Pacific Northwest in the 1920s. He paid $500 for his first two acres of land. “This was all brush and trees way back when,” explains Ken. “Dad was a longshoreman and when there were no ships in he’d bring a crew over and they’d clear the brush by hand.” At that time, Claude paid his fellow longshoremen 15 or 20 cents an hour for their labor.
After a brief stint of blackberry farming–which was soon deemed too troublesome–Claude switched to blueberries. As the baby of the family, Ken doesn’t remember much about the early days of the farm. However, he can still recall the labor shortage they experienced during the Korean War. Claude solved the problem by hiring a company of soldiers from Fort Lewis. “That was quite a time,” Ken chuckles. They had a mess hall for the military blueberry pickers, and “there were always G.I.s trying to sneak off to town for a drink or two.”
Claude and his wife Laura had eight children: Juanita, Leon, Tiny, Marie, Jean, Betty, Ann, and Ken. At one time or another, everyone was somehow involved in the farm. Marie shares her memories with dry humor: “I was a row boss, riding my broom through the fields and telling them to pick their berries clean.” She took on her leadership position around age 14 and didn’t miss a single season until she was married. “And then I made the kids go out and pick berries,” she reminisces.
Marie and Ken both agree that their father Claude was quite particular in his expectations of pickers. He demanded meticulous attention to detail and “was kind of a tyrant about no berries on the ground.” When he blustered too much, the family would banish Claude to the house. He’d then hover in the dining room (which offers an excellent view of the fields) and bang on the windows if he saw subpar workmanship.
Throughout the 1950s, Claude took his berries up to the Sunny Jim plant in Seattle. Ken says, “He used to run the old Dodge up there, sometimes twice a day… which was a fete in and of itself.” Later, Claude joined forces with other local farmers to form the Producer Marketing Company (PMC). This cooperative effort was located in Mossy Rock. Until 2006, PMC processed local blueberries and then sold them to companies such as Smucker’s.
When Claude died in 1965, brothers Tiny and Leon split the farm. Ken took over Tiny’s portion in 1993, which is when the Giles first instituted U-pick.
Ken appreciates how U-pick offers berry lovers a chance to tailor purchases to their individual palates. “You can eat on the different bushes until you find one you like,” he says. He estimates that the property currently boasts 30 to 40 different varieties, if not more. “There are a lot of varieties that you probably can’t get anymore,” he says. Plants and their fruit evolve as farmers seek to improve berry yield, size, and taste. Yet some of the bushes on Ken’s property trace back a full century; they began as cuttings from Eberhardt’s on Steamboat Island, which some sources say was the first blueberry farm west of the Mississippi River.
Come for a taste from a bygone era and you’ll also see some old-style farming. The Giles planted their fields before modern irrigation practices grew widespread. And in contrast to the current common practice, the plant varieties on their farm are intermixed to promote cross-pollination. It means that berries in a single area ripen at varying rates, rendering large scale machine-picking impractical. Consequently, Gile berries get picked by hand. Ken describes the current pickers as “a senior citizens’ crew of six to eight.” Not surprisingly, that crew includes his sister Marie.
Want to enjoy the fruit of their labor? It’s $2.25 for pre-picked berries. But I recommend trying out U-pick or, at the very least, taking a walk around this beautiful old farm. The land and the people are well worth a visit!
Gile Blueberry Farm will open the week of July 21st for the 2014 season. Hours are 8:00am to 6:00pm. Updates and contact information can be found on the farm Facebook page.
May kind of just got swallowed up, didn’t it? Where’d it go?
I’ve been really enjoying the beautiful weather we have been having this spring. I’ve seen a ton of dragonflies sunning themselves on my pea trellis. I have been a super lazy gardener this year. I had a lot of things eaten by deer (which may have sent me into a mini-meltdown) but I rallied and decided not to worry about it.
That’s my gardening philosophy this year.
I have a confession. I love to mess up a perfectly good recipe, on purpose. I adore any recipe writer who is detailed and precise about their explanations and measurements. It helps me figure out how far I can veer before crashing into disaster. Becoming a decent cook is similar to any skill in life. Once you learn the basics you can begin tweaking, fiddling and meddling until you find your pulse. Your mark. Your touch. Typically, I try to follow a recipe exactly as written on the first attempt. Any attempt after, however, is fair game. Even at first attempt, I am liable to cut diagonally instead of vertically. I might add a handful of chopped basil instead of measuring it out precisely to 1/4 cup. I want to stay within the confines of the recipe without letting it confine my spirit, my passion for food. I, more than most, can become so lost in perfectly executing the details that I completely forget to enjoy myself. The final product may look and taste perfect but it will lack heart, soul and passion.
I’m really trying to remind myself of this lesson, especially lately. I fear I have gotten into a spell of looking a life as far to precise and perfect. As a set of skills I must develop and execute to succeed. As though anything in life that is executed perfectly, without heart, ever inspires anyone, including me. Inspiration is a feeling you get when you see someone else showcase a part of themselves that comes from a deep spark within. Perfection has nothing to do with that spark. This recipe falls right into that opportunity. Originally taken from Molly Wizenbergs book “A Homemade Life”, it is dictated with precision. She tells you how much to use, how thinly to slice and which way to cut and shape each vegetable. It doesn’t really matter. Really. I chopped and seeded with abandon. I measured and guessed. I threw in a bit of curry powered, garam masala and nutmeg. It still tasted delicious. In fact, I got so wrapped up in the process that I completely forgot to take a final picture. I think, in spirit, that is best. Then you never know what it was “supposed to” look like. You will only know what you created, how it tasted on your tongue and the way it made you feel when you were creating and that is all you need to know.
Position rack in middle of oven and preheat to 400 degrees. Arrange eggplant rounds in single layer on rimmed baking sheet. Pour 2 Tbsp olive oil in small bowl and brush onto eggplant. Flip slices and brush second slices as well, taking care that each as a thin coating of oil. Bake for 30 minutes, flipping slices halfway through, until soft and lightly browned on each side. Remove from oven and cool. (You can do this step a day or two ahead and refrigerate)
Warm 2 Tbsp olive oil over medium-high heat in a Dutch oven or large, deep skillet. Add zucchini and cook, stirring occasionally, until golden and just tender, 10—12 minutes. Remove it from the pan, taking care to leave behind any excess oil and set aside. Reduce heat to medium and add onion. Add a bit of oil if pan is dry. Cook, stirring occasionally until softened, about 4-5 minutes. Add bell pepper and garlic and cook, stirring occasionally, until just tender, but now browned, about 6 minutes. Add tomatoes, salt, thyme, and bay leaf and stir to combine. Reduce the heat to low, over and cook for 5 minutes. Add eggplant, zucchini, stir to incorporate and cook until everything is very tender, 15-20 minutes more. Taste and adjust the seasonings as necessary. Discard bay leaf and stir in basil.
Serve hot, warm or room temperature, with additional salt for sprinkling. This dish is even better a day or two later, as the flavors get time to mesh.
1 lb eggplant, sliced crosswise into 1-inch-thick rounds
1 lb zucchini, trimmed, halved, lengthwise and sliced in to 1/2-inch thick half-moons
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme
1 bay leaf
1/4 cup finely chopped fresh basil
I will begin this post with a great deal of apologizing. It will be the kind, however, that is done by any good friend that has been gone for far too long. The kind of apology that occurs after I knock the door, you open and I thrust a delicious dessert, still warm from the oven; begging to be drenched in vanilla ice cream and consumed. That is the only way to apologize for such an unexplained absence. I am not only apologizing to you, my dear friend, but to Molly Wizenberg. Writer of “A Homemade Life”, creater of the blog “Orangette” and my current personal hero. I believe the next few posts will be a direct copy of every recipe from her book. I can’t help myself. In my defense, she really should not have written such beautiful stories and recipes to match. As with any good idea, I want to try everything she writes about because she makes it all sound not only incredible, but familiar.
Familiar in the way you feel about your best friends spaghetti sauce and the way it always fills your house with the smell of love, comfort and safety. Familiar in the way that your favorite cookie recipe automatically makes everything feel right, even if they whole day fell to pieces. I want to make every recipe in Molly’s book because I feel like I know her and thus know the food she makes. I not only want to taste it all, I want to feel the way she feels when she eats it. Powerful stuff. So forgive the next few posts as I lavish adoration and attention. She may or may not be my idol right now, but I’m sure it will be evident the former is true.
I hope, only hope, to find some way to convey that feeling to everyone here. I want you to try these recipes that I create, not only because they will feed your bellies but because they will nourish your soul. I want to become familiar with y’all. In that spirit, I’m going to make it clear that my absence has occurred due to a family move to Austin, Texas. We are simultaneously settled, settling and unsettled. I’ve been inspired and found a renewed energy around being in the kitchen. I can’t wait to share what I’ve been doing. Tonight, however, I start with Molly’s Tarte Tatin.
It doesn’t look glamorous, and isn’t even the very first thing I would choose if waiting in line at a local bakery. I would be the fool in the end. This is astounding. My husband likened it to “creme brulee but better”. It is really best warm and served with a simple vanilla ice cream. I landed on this recipe because Molly described it as “a housewife in stilettos” and “it doesn’t dally with small talk. It reaches for your leg under the table”. Who wouldn’t want to eat something that is described with such passion? I know I am first in line. In fact, bakeries should really start describing their pastries in a similar manner…I would love to see what they invent.
Molly recommends puff pastry and I bought what I thought was puff pastry but was called Filo Dough. I’m not sure if they are really the same thing but it worked just fine. I just skipped the step where she asks you to roll out the dough really thin. I actually think I put to little dough in the pastry and would just put all of it in next time. It was still heart stopping and phenomenal…I can’t imagine how much better it would taste with even more dough. I may have just fainted from elation while writing that last sentence.
I also made a choice to buy whatever crisp, sweet apples I could find and used whole wheat pastry dough. Small changes but it didn’t seem to alter the incredible complexity of taste…as long as butter and sugar is involved…you are typically set. Since I don’t want to completely steal Molly’s thunder, I am making you go to her original post for directions. It’s the least I can do for a woman who talks about food the way a person might talk about a lover.
Juice of 1 lemon
1 1/2 cups granulated sugar
5-6 large Apples
6 Tbsp (3 ounces) unsalted butter
About 14 ounces puff pastry
A friend of mine had posted a link to a recipe for home made goldfish crackers a few months ago. I tried the recipe and my son gobbled down the entire batch, along with an entire group of mom’s I meet with on Monday mornings. It was such an enormous hit I thought often about making them again. Just as I got up the motivation I saw another post by a food blogger I follow that made spinach crackers. Whoa. The two recipes began making love in my mind and made this little baby. It was born from a desire to make great crackers with even more nutritional punch. My first attempt was soggy and sticky. I added more flour and less water and got a winner.
Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. Or just use 1 baking sheet and bake 2 separate batches like I did. In a large bowl, whisk together the dry ingredients (flour, sugar, salt, dill). With a pastry blender (or two forks), cut in the butter into the flour mixture until crumbly. In a blender, blend the water and spinach until smooth. Now pour this into the flour and butter mixture. Stir this mixture until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.
Split the dough in half. On a non-stick mat or lightly floured surface, roll out one half of the dough very thin (1/16th inch). Cut with cookie cutters or with a pizza roller. Gently lift off with fingers and place on prepared sheet (no need to space far apart as they don’t spread). Repeat as necessary. Sprinkle with more salt (I used Herbamare and it tasted amazing!) Bake for 9-10 minutes, rotating pan half way through baking to ensure more even baking. Crackers should be lightly golden when ready. My crackers took 10 minutes, but watch closely after 8 minutes. Be careful because they burn quickly. Cool completely on baking sheet and serve immediately. Store leftovers in a glass container.
1 & 1/2 cups (5 oz) 100% whole wheat flour
1 1/2 tbsp sugar
1/4-1/2 tsp salt (I used 1/2 tsp), plus more for sprinkling
1 tsp dried dill weed (or other herbs/spices of choice)
6 Tbsp butter
1/4 cup water
1 cup fresh spinach (30 grams)
2 Cups Cheddar Cheese, grated
I know at every post you read you deeply wish I would just show up on your door step with everything cooked and ready for your immediate consumption. I know your drool at every photo, short circuits your keyboard and you’ve bought 100 in the last two years I have been posting. I know you bookmark the recipes with every intention of trying them on some night when inspiration and energy consumes you, only to discover you end up falling asleep on the couch every night with a empty bowl of ice cream on the coffee table. Oh I know. I know because I do it to. I bookmark recipes from other blogs and tear out photos and inspiration from magazines and Pinterest. All the while wishing they would just materialize in front of me so I could eat it. Sometimes it is not the baking and cooking I enjoy so much. It is actually just the eating. I also know how excited I would be if some of my favorite bloggers were just happening to sell their baked goods. I would probably pee my pants due to complete elation if I knew I could buy these goods and the proceeds would go to benefit my local food bank. I just might have a heart attack if I could also meet these bloggers. Guess what? It’s happening. Jenni from The Plum Palate is putting together an incredible event to benefit the Olympia Food Bank. You should check out her write up for the full details but I can promise incredible food from eight local food bloggers at only 1$ per item. Seriously? You gotta do it. Oh and did I mention there will be a raffle to win gift certificates to some incredible local bakeries such as Bearded Lady, San Francisco Street Bakery, Blue Heron Bakery, 8 Arms Bakery, and Bonjour Cupcakes.
Both cash and food donations will be valid for tickets you can exchange for baked goods. And remember, the food bank accepts both perishable and non-perishable items. That means you can donate almost anything, from a package of pasta to a bunch of carrots. I will be there from 5-7 and I will be making the following:
Visit our Facebook event page. Come down. Enter a raffle. Donate and eat some food all for an incredible cause.
Friday, April 27 from 5-10
Located at Make Olympia street market at Arts Walk, 100 block of Columbia
All proceeds benefit the Olympia Food Bank
1$ or food donation for each baked good
Raffle with gift certificates from local bakeries
Bloggers that will be participating:
My son is at an age now where he can legitimately help out in the kitchen. The tasks must be simple and supervised but it is a fantasy fulfilled. When he was much younger my sister bought him a full chef kitchen kit. Even though he was no where near old enough to utilize the toys, I pulled them out and he used them as rattles and items to chew and drool upon. I still dream of the day he will pick the recipe and I will help him in his determination to make our family a meal. I’m far ahead of myself but these small moments prep me for a completion of that dream and fill my days with little moments of contented bliss and fulfillment as a human being.
There are days when I am multitasking a boiling pot, frying chicken and roasting vegetables that I wish he didn’t have such a keen fascination with what I was doing in the kitchen. On this particular day, however, I prepped the meal during his nap, excited for his participation once he woke up. I lined up all the ingredients and he stood on a chair and diligently placed one layer on top of another. The focus and concentration out of this kid at such a young age still astounds me. The meal was incredible and tasted even better with that special layer of dreams and fantasies fulfilled.
Preheat oven to 350 degrees. Make white sauce: Melt butter in a medium skillet over medium heat. Stir in flour with a wooden spoon and cook until mixture darkens slightly in color, about 2 minutes. Whisk in the milk and bring to a boil. Smash and peel garlic. Reduce the heat to maintain a gentle simmer and add the garlic. Cook, whisking occasionally, until thick (about the consistency of yogurt), about 20 minutes. Season with salt, cayenne and nutmeg.
Bring a large pot of cold water to a boil over high heat and salt generously. Add lasagna noodles to boiling water and cook until ardent. Drain, but do not rinse and lay each noodle out flat on a work surface.
Lightly grease a 9x13 baking dish with olive oil. Use hands to squeeze as much water as you can from the spinach (if frozen); set aside. Heat 2 Tbsp olive oil in large skillet over medium heat. Cook meat or mushrooms with spinach and 1/2 tsp salt. Cook until meat is no longer pink or mushrooms are softened, about 5 minutes. Tear basil leaves over the mixture and toss.
Cover bottom of the prepared baking dish with 3 of the noodles. Top with 1/4 cup grated cheese, 3/4 cup tomato sauce, 1/2 cup white sauce and 1/3 of the sausage/mushroom mixture. Season with black pepper.
Add another layer of 3 noodles. Repeat twice and dot the top layer of noodles with the remaining tomato sauce, white sauce and grated cheese, making sure to dot some tomato sauce around the edges so that the noodles don’t dry out. Bake, uncovered for 45 minutes or until hot and bubbly. Let lasagna stand for 10 minutes before serving.
This will freeze really well. After baking, let rest and freeze whole or in portions.
Adapted from “How to boil water. Life beyond takeout” by The Food Network
3 Tbsp unsalted butter
1/4 cup all purpose flour
4 cups milk
3 cloves garlic
1 tsp salt
pinch cayenne pepper
pinch freshly grated nutmeg
12 whole wheat lasagna noodles
10 oz fresh or frozen spinach (if frozen, thaw)
2 Tbsp extra virgin olive oil
12 oz ground beef or chopped mushrooms
1/2 tsp salt
2 handfuls lightly packed fresh basil leaves (optional)
1 1/4 cups freshly grated grana-style cheese such as Parmesan or Pecorino Romano
3 cups prepared tomato sauce at room temp
Freshly ground black pepper
Tis the season that the weather begins to tease and taunt. Currently, the sun is out and I’m donning shorts and sandals. Tomorrow I could be in three layers of clothing and shivering as the rain pelters my face. This brings me no delight. It’s downright frustrating. It’s like someone giving you the most amazing bite of food you have ever had in your life and as you beg for more they just smile and say, “You will get more at some point but I’m not gonna tell you when”. Begin meltdown and an adult tantrum. This cake, however, is the ideal tantrum tamer. It’s like and flakey with a touch of apples, which happen to be in season at the farmers market, leftover from last September. It is also dense enough to go with a warm cup of coffee as the rain smothers your windows and you glare at the clouds.
I would love to try this recipe with whole wheat pastry flour, less sugar and butter and some flax in place of one egg. For now, however, it was exactly what the doctor ordered. Sugar and all. The original recipe is from Honey and Jam. She is incredible. I love anything I have ever made from her blog. Simple. Authentic. Perfect. I hope you enjoy it as much as I did.
Preheat the oven to 350. Butter a 9 inch round baking pan.Whisk together flour, baking powder and salt together in a bowl.Cream the butter, sugar and lemon zest on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in vanilla.
Add the flour mixture all at once and mix on a low speed just until incorporated. Pour (more like spoon, it will be very thick) into the prepared pan.
Score the peeled side of the apples with the tines of a fork and arrange the apples atop the batter around the perimeter with 1 slice in the middle (I cut each large slice into 3-4 small slices)
Sprinkle with turbinado sugar and bake for 35-40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Sometimes the batter around the apples looks slightly underdone, but don’t worry; it’s just the moisture from the apples.
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter
1/2 cup sugar
zest of 1 lemon
1 teaspoon pure vanilla extract
2 apples, peeled, cored, and each cut into 6 pieces
2 tablespoons of turbinado sugar
Our family recently traveled to Austin. The reasons for travel were mostly business and SXSW related tomfoolery. It’s an amazing world. Really. Another world. It doesn’t even feel like a state that’s connected to the United States of America. It’s warm. All. The. Time. The people are unbelievably friendly and charming. They really live up to the stereotype of southern hospitality. It was a mecca for our family. It was a trip I enjoyed from the third day to the last. The first two days it rained. Hard. Everyone came outside to watch as though it were some bizarre anomaly like a comet dipping out of the sky on to the ground or a leprechaun really appearing at the end of the rainbow. I was, however, grumpy. I flew five hours with a toddler for more rain? No thanks.
Then on the third day the skies opened like a dark curtain on a stage and the sun made its grand entrance.We spent an unmentionable amount of time outdoors and consuming food, all with very close friends. This recipe is for a deeply good friend. He took us to a place called Uchiko. We waited almost an hour to get inside. I was ready to throw in the towel. My toddler was ready to throw everything. I was starting to get “hangry” a vicious combination of hungry and angry. I’m so glad I stayed. Each dish was an orgasm just waiting to happen inside my mouth. I believe I may have unintentionally reenacted the scene from “When Harry Met Sally”. You know the one. The first dish was roasted brussel sprouts in a thai chili sauce. My tongue wasn’t prepared for such an onslaught of amazingness. I vowed I would come home and replicate it and I think I did.
Cut brussel sprouts in quarters and place in 13x9 glass baking dish. Coat with olive oil, brown sugar, salt and pepper. Bake at 400 degrees for 40-50 minutes or until very soft and golden. Remove from oven and stir. Switch temperature on oven to a low broil. Broil for 5 minutes. It’s okay if it burns a bit on the edges….it supposed to give it extra crisp. Remove from oven and cover with sweet chili thai sauce. Consume happily. Chopsticks make it even more fun. The measurements for ingredients are not rigid. The recipe can easily be sized down for just one or increased for a party. Add more brown sugar if you want it sweeter or more spices if you enjoy that blow to the mouth.
2-3 lbs brussel sprouts
1 Tbsp brown sugar
1 Tbsp Olive oil
salt and pepper
Bottle of Sweet Chili Thai Sauce (found in most stores)
I once wrote about my dear dislike for granola, the store bought kind, only to happily discover that it came alive when cooked at home. The belief that I knew what I did and did not like began to adjust itself. I realized that most anything I can make at home I really enjoy. Most anything. There are a few incidents that we never speak of and won’t dare mention here. I have also taken a stab at granola bars. While enjoyable, they are loaded with sugar and jam and don’t speak to that sweet and salty mix I really enjoy in the perfect snack.
A friend of mine shared that she was trying to decrease the amount of packaged and store bought goodies. Replacing them with as many home made versions as possible. This woman has two small children and a husband who is in the depths of his medical internship and thus rarely home. I admire her and was shocked she has the time to make anything. She insisted they were terribly easy so I requested the recipe. It really is incredibly easy and quick and delicious. When I hear those words combined, I usually do a somersault of glee and put it on the blog. In that order.
Preheat oven to 375 degrees. Combine ground flax seeds and water. Set aside. Combine oats, flour, baking powder, salt and sugar in mixing bowl. Stir in raisins and chocolate chips. In separate bowl, combine maple syrup and nut butter and mix until smooth. Combine nut butter mixture with flaxseed-water mixture.
Add wet mixture to dry and stir well. The mixture will seem dry, but keep stirring until fully integrated. Press mixture into 8x8 inch pan that has been sprayed with cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to cooling rack.
Peas and Thank You Cookbook
3 Tbsp ground flax seeds
1/4 cup + 2 Tbsp water
2 cups old-fashioned oats
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt
1/4 cup organic sugar
1/2 cup raisins or other dried fruit
1/4 cup chocolate chips
1/3 cup maple syrup
1/2 cup nut butter of your choice
I also added about 1/4 cup coconut flakes.
I’ve thoroughly enjoyed blogging about food and telling stories about my personal life. It has, however, become a large obstacle in my desire to post at least twice a week. The thought of creating a story, theme and some clever words, leaves my butt cemented to the chair in protest. I believe it has to do with this wonderful change in life where I have very interesting, incredible and exciting things occurring every day. The thought of staring at a computer screen while my boy naps is always on the bottom of my list. It is not as though I haven’t been in the kitchen. Quite the contrast, I can seem to stay out of it. Even to sit down and write a little post about what exactly I am doing in that very kitchen. So today, I am going to share a recipe and commit to sharing at least two recipes a week.
The story may not be as clever, the pictures may not be as plentiful or in depth, yet I am sure that is not what has really mattered to anyone. What really matters is whether the food that comes out at the end is any good. Trust me, it is always good. The original recipe came from Olympia Seafood Company, a local seafood supplier. The woman actually just told me the bare bones while exchanging fish and money over the counter.
Set your oven for 380 degrees and line a baking dish with foil for easy clean-up later. In a fry pan, sauté your onion, carrot, mushrooms and garlic in the olive oil until desired tenderness and set aside to cool for a few minutes. Once it’s not blazing hot, stir the sour cream into the onion/garlic mixture. Place the fish in the baking dish and pour the sour cream and onion mixture over the top, smoothing it out evenly. Bake for about 18 minutes and then check for doneness. Enjoy!
1 pound fresh white fish, skinned (servings for 2-3)
1 yellow or sweet onion, chopped
5-6 cloves garlic, diced
1 carrot, diced
4-5 oz mushrooms, diced
1T olive oil
¾ cup sour cream
I was lavished with food and gifts a few weeks ago by some incredible friends in Seattle. My husband was in Africa on a retreat for his job. He claims he worked but I have yet to see a photo to substantiate this claim. There were many photos, however, of the beach, food that made me drool and shorts. Lets get back to me and my son and the snow storm that ensued while he was away. Just before the storm, my son and I stayed with these women who I love dearly and who love my son dearly and that makes me swoon all over them in a somewhat inappropriate manner. The meals they prepared were magazine worthy and one dish in particular made me go back for at least four bowls.
It was a soup made of quinoa, kale, potatoes and love. It sang gently of comfort and health, and was exactly what we needed while my husband was so far away. I was not able to obtain the recipe from my friend but decided to get creative one night and make something as close as possible to what we had eaten but using only my own personal knowledge and “expertise”. I have to say, I really hit it out of the ball park with this one. I made enough to give to a friend and she raved and demanded the recipe. I fluffed my chest out appropriately and informed her it was actually my very own recipe. I may have strut a bit when I walked later that day, maybe.
Saute onion and carrots in oil over medium heat until softened. Add garlic cook another 30 seconds.
Add broth and beans and bring to boil. Reduce to simmer, cover and cook 30 minutes.
Add potatoes and rutabaga, cover and cook another 30 minutes.
Return to boil. Add quinoa, spices and greens, reduce heat, cover and simmer another 15-20 minutes or until quinoa is soft. Remove from heat and serve with thick, hearty bread.
I also added a bit of leftover shredded chicken that was in our fridge. I think it was a wonderful addition but not at all necessary.
1-3 Tbsp oil (I used coconut)
2-3 carrots, diced
1 small onion, diced
3 garlic cloves, minced
1 cup dried beans (soaked for 8 hours or overnight)
2 cups vegetable broth or water
3 small potatoes, diced
1 rutabaga, diced
1 cup uncooked quinoa
1 bunch greens (kale, spinach, swiss chard), finely chopped
spices as desired *
salt and pepper to taste
* I used 1 tsp cumin, 1 tsp curry powder and 2 tsp thyme