Sunday, March 28, 2010
Thursday, March 18, 2010
The family wheat farm.
The groom is the pastry chef at the best restaurant in town , Whitehouse Crawford. I'm missing a dessert reception for a pastry chef's wedding. Upsetting.
The wine industry is relatively new and is booming now that the grapes are in their 10th year. A few of the wineries have been open for a while but they were using grapes from the Colombia Valley, not local Walla Walla vines, until recently. The winery below is in an old French school house, hence the name L'Ecole, which means "the school" in French.
Friday, March 12, 2010
6 Tablespoons butter
3 Tablespoons toasted sesame oil
3 Tablespoons vegetable oil
1 1/2 pounds brussels spouts, halved
1/2 teaspoon crushed red pepper
Salt and pepper
3 Tablespoons sesame seeds
1. Cut sprouts in half. Melt the butter, sesame and vegetable oil in a large skillet over medium heat.
2. Add the crushed red pepper and season with salt and pepper.
3. Cook, stirring frequently until golden brown. Recipe says 25 minutes but I cooked for less.
4. Sprinkle the sesame seeds on top and cook until the brussels sprouts are dark brown and crunchy, about 15 minutes. Season with salt and pepper and serve hot.
To go with brussels sprouts, I made chicken and brown rice. This basting sauce is delicious and so easy!
Ginger Basting Sauce for Chicken
3/4 Cup brown sugar (yes, that much)
2 Tablespoons cornstarch
2 Tablespoons minced ginger root
3 cloves garlic
1/4 Cup wine vinegar
1/3 Cup soy sauce
Combine all ingredients in a bowl. Marinate chicken for an hour, stirring frequently. Cook however you like. In the oven, BBQ, etc.
Tuesday, March 9, 2010
Mrs. O'Callaghan's Soda Bread - Ballinalacken Castle Country House & Restaurant
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
1 teaspoon baking soda
1/4 cup (1/2 stick) chilled margarine or butter cut into 1/2 inch cubes
2 cups buttermilk
1. Preheat oven to 425 degrees. Spray a heavy baking sheet with nonstick spray.
2. Whisk both flours, sugar and baking soda in a medium bowl to blend.
3. Add butter and cut until butter is reduced to pea-size pieces.
4. Add buttermilk, stir until shaggy dough forms.
5. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7 inch round.
6. Place dough on prepared baking sheet. Cut a large X, 1/2 inch deep, in top of dough.
7. Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.
The picture in the magazine shows the bread in a baking sheet about 2 inches deep, but the recipe says to shape in a 7 inch round, which is what I did but the center was not cooked all the way. I will make this again, but will press into a baking sheet as the picture shows, rather than a round. Enjoy!
Thursday, March 4, 2010
Pizza Sauce Recipe from Recipezaar.com
2 Tablespoons olive oil
1 tablespoon butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1 garlic clove
1 8 oz. can of tomato sauce
1 6 oz. can of tomato paste
2 Tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 small bay leaf
1 teaspoon fennel seed (I usually skip this and it's fine)
1. In large skillet, melt butter and oil. Add the onion, celery and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to a slow simmer. Simmer 30-60 minutes
4. Remove bay leaf and spread on pizza. Or let cool and freeze.
Walt's Wharf is a really good seafood restaurant in Seal Beach, CA that serves the best oak grilled artichokes and dipping sauce (Lea & Perrins Aioli). They had the recipe online for a while but have since removed it. Here it is...
Mix together and chill: 1/4 cup sesame oil, 1/4 cup olive oil, 3 Tablespoons honey, 2 Tablespoons lemon juice, 2 Tablespoons season salt, 1 cup mayonnaise and 2-3 oz of Worcestershire sauce. I usually skip the sesame oil and use kosher salt instead of season salt.
Also on the snack platter, granny smith apples, hummus, fig spread, brie, gruyere, white cheddar, olives and homemade pita chips. To make the pita chips, cut whole wheat or regular pita bread in triangles, brush with olive oil on both sides, and sprinkle with kosher salt. Bake for about 12 minutes (after 6 minutes, remove from oven, flip triangles over and put back in the oven) at 350. I got the cute platter for $.50 at a vintage store on 4th St. in Long Beach, aka "retro row". It was missing the tile, but $1 and a trip to Home Depot solved that!
Tuesday, March 2, 2010
1/2 cup butter (1 stick)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup peanut butter
1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. vanilla
1 cup flour
1 cup rolled oats
Spread in a 13" x 9" greased pan. Bake at 350 degrees for 20-25 minutes.
Remove from oven and sprinkle with small bag of chocolate chips. Let stand for 5 minutes to melt and spread with a knife. I made toffee squares a few weeks ago and melted a larger Hershey bar over the top which would work well here also.