Mission Fig and Nicoise Olive Tapenade
Why is it then when you love to cook you get duped into making food for every event? Even when you are not there because you are being someone’s Kitchen Bitch! I guess I don’t really mind making the food (that’s the fun part), but I do like to be with my friends when they are eating my food and partying before they go out.
Poached Rhubarb
My whole life, the only time I ever heard the word Rhubarb uttered was with the words strawberry and pie. Why does Rhubarb get pigeon-holed into only one recipe? I feel like it needs a spokesperson like Pork or Milk have to advertise the possibilities of this lovely vegetable. Yes. I said vegetable. Rhubarb is, in fact a vegetable, although, like I said before you only see it paired with strawberries and your Grandma’s buttery-crust.
Halibut Steaks with Braised Leeks
I know, I know. Where have I been? Well, I am actually house sitting for my Moma while she is in Costa Rica. She is retiring there, so visiting may times BEFORE she retires is a must.
I wasn’t invited (boo!), but she does have a hot tub which is an added “vacation-like” bonus. It is also good for Cashew because he does have a major love interest in my Moma’s teacup poodle, Zoe. But, alas, the excitement dwindles when we are stuck with dismal rain here in Seattle. Being in a hot tub just isn’t as fun when your head is cold. Read the rest of this entry »
Dulce de Membrillo (Quince Paste)
Membrillo was introduced to me from on of my favorite cheesemongers. I was raving about how I think that Manchego is my favorite sheep’s milk cheese and she was quick to ask me if I had tried Membrillo (Quince paste). She went on to tell me that Membrillo was actually made to be eaten with Manchego. I have never gone back. It’s like discovering the combination of peanut butter and jelly.
Membrillo is made from a Quince which is a hard fruit I would classify as half pear and half apple. You cannot eat them without cooking them down, but when you do, they turn sweet and slightly peach in color. I made this for a spanish tapas party, and people loved it and couldn’t believe I actually MADE it. But, I still have a lot of work to do on this recipe. It didn’t get as dark peach as I wanted it to. Oh well! There will definitely be a next time. Read the rest of this entry »
Lemon Yogurt and Summer Berry Parfait
I just returned from Vail, Colorado on a “workation”. I say that because although I danced myself to exhaustion many nights, I also spent and entire day by the pool reading and getting brown. All of our shows went really well, and our company really bonded on this trip.
A couple of my friends and I ate at a fabulous restaurant called Kelly LIken. If you are heading to Vail, or anywhere close, this is a must try! I had a grape tomato and summer corn salad, and the crispiest piece of halibut I have ever sank my teeth into. For dessert, we all had a Colorado Peach sauce over vanilla ice cream with a tiny ginger snap cookie. We had a group of eight, and all of the entrees were presented at the same time which was beyond impressive. Every ingredient was locally grown at at the peak of freshness.
This parfait is what my roommate Kylee ate everyday for breakfast in Colorado. She deserves a dinner party from me for putting up with me all week:) This parfait is simple, yet so satisfying.
Mom’s Vanilla Panna Cotta
When I asked my Mom what she wanted me to cook her for Mother’s day, she only had one request: Vegetables. I find this ironic, considering that I was always forced to eat LOADS of vegetables at every meal growing up. She says she has not been eating enough veggies lately. I guess when you live alone, a bowl of cereal is much more convenient to eat than cutting up vegetables, and making dinner for one. I don’t blame her:)
I credit my Mother with many things in my life. The fact that I am a ballet dancer. My love of all things food related. My strong spirit and drive. She has given me such a sense of self, because she always allowed me to make my own decisions. There was never-ending support from her, but I always had to take the responsibility. Thank you for that Mama.
Today, I am celebrating her. We are going to Swanson’s nursery so that she can help me landscape my balcony (gardening is her passion). On the dinner menu is my Steak with Tomato Pan Sauce, Baked Parmesan Risotto, and Roasted Asparagus. Panna Cotta with fresh strawberries is for dessert. I figure after all of the vegetables, there has to be SOMETHING sweet:)
Panna Cotta has such elegance, and has always seemed so complex to create. Yet, it actually requires little ingredients. Once those ingredients are combined, it manifests into a rich, sweet, creamy and wonderful dessert.
Happy Mother’s Day!
