Happy Spring

Today marks the first day of Spring.  The sun has decided to chase away the gray and now the sky is full of pudgy cumulus clouds.  For this sunny first day of spring, I give to you an earthy radish.
Eat this pungent veggie like the French, dipped into a creamy grass-fed cow's milk butter and sprinkled with fleur de sel.

Bon Appetit!

Champagne + Pears

These blushing beauties are the perfect accompaniment to any meal. 

If you would like to make a batch for your next brunch or dessert, check out my recipe for Champagne Poached Pears at Mother Earth Living.

Bon Appetit!

Gelato al Cioccolato

As my my friends know, gelato is my all-time favorite dessert. During the summer of '99 while attending UW, I lived in Siena. My friend Whitney and I would walk up to our local gelateria nearly every night to get our coppa di gelato. Her favorite stracciatella and mine was typically bacio (hazelnut & chocolate) or a mixture of cioccolato (chocolate) and pistachio. We are both chocolate lovers. I created this recipe as an ode to our summer evenings spent walking and nibbling!

Pasta Workshop

Last night I taught at Dish it up! in Magnolia. My Italian Summer Supper class which will be coming up again in a few weeks at the Ballard location. A bit demonstration and lots of hands-on Pasta making during my Pasta Workshop.

A handful of my students last night had never made fresh pasta before so it was a blast to see their reaction to the process. We had a few veterans that of course made perfect dough and rolled out gorgeous sheets of pasta! Even the first-timers rolled out sheets of pasta like pros! The best part of the Pasta Workshop by far was witnessing what we ended up with..... adorable and uniquely organic shapes of Ravioli. Some tiny bursting with filling and others massively large with a tiny bit of filling. All different shapes and sizes, but we kneaded and worked the dough with love so every single ravioli was delicious!

Fire Roasted Chile & Cheese Empanadas

Mexican Fiesta begins tonight! We'll start off with a favorite, Fire Roasted Chile & Queso Empanadas served with a sweet & spicy Mango Salsa.

Spring & Summer Cooking Classes

Spring & Summer Classes are posted at PCC. I'll be teaching Mexican Fiesta this quarter.

Mexican Wedding Cookies are just a few of the hands-on recipes that I'll be sharing this season.

Unveiled for the summer these buttery cookies will be served with a scoop of my Mexican Hot Chocolate Gelato and juicy berries. A play off of a traditional wintry dessert cozied up next to a steaming mug of Mexican Hot Chocolate, the perfect treat after playing in the snow. The summer version is equally delicious after a day at the beach or a long day spent gardening in the sun.

Hope to see you all there!

Happy Cooking!

Rosemary Olive Oil Bread That is Gluten Free!

A loaf of bread that looks as though it could pass for a French boule, albeit a bucolic boule. The Gluten-Free Girl & The Chef aka Shauna James Ahern & Daniel Ahern created a lovely collection of Gluten-Free recipes in their new cookbook.

Victoria's Thai Green Curry Paste

fresh thai green curry paste

This simple creation is a favorite around my house. Using a food processor with the blade attachment puree the following ingredients into a thick paste:

a bunch of cilantro

a bunch of thai basil

a few stalks of lemongrass

1" nub of fresh ginger or galangal

a small bunch of scallion tips

3 large garlic cloves

several kaffir lime leaves

at least 5 thai green chiles

Simmer at least 1/4 of the paste with your favorite vegetables, protein & coconut milk until all ingredients are cooked through.

Finish the curry with fresh lime juice & sea salt. Freeze the remaining paste in small glass mason jars. For instant Thai Green Curry, simply defrost overnight at room temperature.

Summer Radishes & Cucumbers

Summer is the time of year we prefer chilled soups over steaming hot stews; crisp & cool salads over roasted veggies; and ice-cream, well for me over most things! This salad of cucumbers and radishes is one of my favorites to serve with fresh spring rolls, grilled salmon, seared scallops or spicy fried rice.

Ginger, Garlic, Coconut & Potatoes

Serve in place of rice as a side to Thai curry or place in the spotlight and pair with a steaming bowl of salted broccoli & a dipping bowl of sambal oelek.

Preheat oven to 375 degrees F.

Slice a dozen or so red potatoes into 1/4" half moons.

Drizzle with a few heaping tablespoons of coconut oil. Toss with minced fresh ginger and garlic. Roast in the pre-heated oven until golden brown and tender through, approximately 45 minutes. Garnish with cilantro.

Teeny Tiny Superheros

Tabbouleh is traditionally made with Bulgur wheat; I take the gluten-free route by toasting Quinoa & Millet then simmering the two together until light and fluffy.

I also add Kalamata olives & fresh cilantro, shhhh don't tell the Traditionalists!

Quinoa is a complete protein, with an essential amino acid balance close to ideal. If grains and seeds were villains and superheros, then Super Quinoa would surely be the most powerful of Superheros!

Millet is the perfect sidekick packed full of protein and plenty of Vitamin B. This tiny seed actually increases the level of serotonin in our brain and helps promote the feeling of well-being, optimism and peacefulness.

I am not a huge advocate of measuring cups and spoons outside of baking. However, I'm quite particular about measuring when it comes to rice, grains & seeds. It is so disappointing to partake in a mushy, lumpy, heavy grain dish or a dish that is so dry the grain is crunchy and not cooked properly. I'm all for al dente and tadig, but not at all a fan of undercooked grains and rice.

Masala Sweet Potato Coconut Soup

Coconut Red Lentil Soup

The perpetual gray has set in, however the rain comes and goes. Protein packed lentils play nicely with warming spices and coconut milk. This soup is the perfect panacea for drizzly cold days. I prefer mine simmered with homemade chicken stock. However, for those on a vegan/vegetarian diet veggie stock is quite delicious!

Coconut Red Lentil Soup
Serves 4

3/4 t ground cumin
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2-4 garlic cloves, minced
1 C red lentils, rinsed and picked through for rocks
4C Veggie Stock OR Chicken Stock
1 bay leaf
1/2-1C Coconut Milk
coconut oil for cooking
sea salt and coarse black pepper to taste


In a medium stockpot, warm the coconut oil over a medium flame and add the ground cumin until warm and fragrant, about 30 seconds-1 minute.

Add the onions, carrots and celery and saute for about 5-8 minutes until the vegetables are a touch tender and the onions are translucent.
Add the garlic and cook for 1-2 minutes.

Toss in the lentils, stock and bay leaf; bring to a simmer, leave uncovered until the lentils are soft and cooked through about 20 minutes.

Stir in the coconut milk and season to taste with sea salt and black pepper.

Serve topped with a dollop of coconut cream

**For coconut cream: When using canned coconut milk, don't shake the can, open and pour out into a bowl. Scoop out a few tablespoons of the thicker meaty cream and pop into the fridge until ready to serve. Whisk the rest of the coconut meat in with the liquid milk until properly mixed together, then use this to pour into the soup.

Cheers!!

Buon Capodanno to you all! Happy New Year!

December disappeared quickly! I hope to have a little more time in front of my stove and behind my lens this year.

This morning Blue (our family's black lab) and I sneezed our way through the preparation of Peppered Potatoes.

Crushed red pepper flakes, coarse black pepper, minced fresh garlic, sliced yellow onions and dried oregano make for a pungent peppery potion.

So a preemptive Salute, Gesundheit, Bless You & Happy Cooking in this New Decade!!

Good For All Cake

Gooey globs of chocolate ooze out from within these classic decadent cakes. Bittersweet Molten Cakes are one of Travis' favorites. Typically for his birthday we'll serve with a dollop of vanilla spiked whipped cream or raw milk ice cream and fresh raspberries.

Today I baked with a batch of Theo Chocolate 70% Dark Chocolate and Theo Jane Goodall 70% Dark Chocolate. These little lovelies are a throwback to my CCA days. I made the classic cakes as well as a gluten & dairy-free version. Both beckon for more chocolate.

Quinoa Or Chocolate?

Well the days of detoxing have ended......that is until next Spring; when the flowers are in full bloom, I shall find myself embarking on another journey of cleansing my organs.

I have to say after this 21 day cleanse, I wasn't craving anything that could possibly be thought of as naughty!

All quite suitable in fact, the type of ingredients that one is proud to crave. Quinoa and Spinach, no Chocolate, no Coffee, no Sugar, OH MY!

With my work, I'm surrounded by one of the world's finest organic fair-trade chocolates and I still don't eat nearly as much as I used to.

I'm constantly surrounded by delicious scents wafting up from the roasting of cocoa beans or the creation of a new confection flavor and if anything this helps with cravings as opposed to feeding into the craving.

In fact during the detox cleanse, I loved (well I always thoroughly enjoy this) but I ABSOLUTELY LOVED brewing coffee for Travis! The dark, earthiness of the coffee beans, the rich intoxicating scent of the hot water hitting the ground beans.....awwwww.

Welcome To Detoxville

My mom and I are in the middle of a Detox Purification Program. We've created a barter system, I plan all of the menus and cook all allergen-free dishes and she supplies me with the cleansing supplements.

In the real world, outside of Detoxville, I've been put to the test. I've baked several batches of brownies for family and I recently visited a local chocolate store with loads of samples; none of which I even attempted to eat, as I distracted myself with the deliciously scented body lotions and facial cleansers!! This my fellow blog readers is HUGE for me! As I eat chocolate daily!

On my shopping/cooking days I find I don't have a lot of time to feed myself so I stop at our local natural foods market and pick up their Red Lentil Patties with a side of Cilantro Sauce. They are a perfect power snack. They also work beautifully as an appetizer or stack up well served with a spinach salad for a main dish. I've decided to replicate the little delicacies, let me know what you think!

Summertime Anytime

The most recent addition to my cookbook collection is Dana Slatkin's cheery filled Summertime Anytime Cookbook. Slatkin is the co-owner of Shutters on the Beach located in Santa Monica. I've never been, but from the photos it looks like the perfect taste of the seashore.

She groups her recipes into charming categories, Sunny Days, Cloudy Days, Balmy Nights, Stormy Nights and Misty Mornings. I've tested out her Cucumber Gazpacho from Sunny Days and the brilliant Shutters Vegetarian Burger from Cloudy Days. (Mom I think even you will like your veggies this way!)

I still have yet to try her Pomegranate Mojito and Chilled Avocado-Corn Soup with Cilantro Oil, oh and Iced Nougat with Honey & Figs. She beautifully captures the ingredients of Summer in her stunning beach cookbook.