4.15.2014

Caraway and Cardamom Poached Rhubarb




The brilliant pinkish-red hue of Spring rhubarb, while glorious and welcome, has somewhat taken me by surprise this year.  It's a happy surprise and signals to some latent part of my brain that Spring has indeed arrived. 

We just returned from a really lovely week over the mountains in Idaho, (where Spring comes a bit later) skiing and visiting family; the boys had their Spring break from school and no sooner had we arrived home than I realized everything had grown, bloomed and sprouted in the week we were gone.  My ancient rhubarb plants had literally exploded from the ground. Tall, red stalks standing proud with their large green leaves waving in the wind. I was pretty giddy about the whole thing.



Rhubarb grows around here like a weed.  There is really little if anything that needs to be done to it.  It's the gift that keeps on giving and despite my sometimes black thumb and getting periodically trampled by Scout our 95 lb. German Shepherd, it thrives and grows larger and larger each year. 

A real gardener, I am not, I just play pretend at it frankly, but I suppose I should do the real gardener thing and divide the plants.  That would require foresight and planning though and decidedly those are not my strengths.

My strengths do however lie in the kitchen so I quickly cut a few stalks and headed inside to create this really easy and deliciously complex poached rhubarb.  This recipe is a definite nod to my roots and reminds me a bit of my grandma's Fruktsuppe, a warm fruit soup we usually had for dessert when the rhubarb or berries were in season.  In the winter she made fruit soup with dried apricots, plums and tapioca, and while good, I prefer the spring and summer versions more.

Cardamom and caraway, give this dish a layered, delicious flavor that will surprise you and make you wonder why you've never combined them before. Serve over thick, Greek Yogurt and top with sliced toasted almonds, you could serve this for dessert (vanilla ice cream would be amazing too) or for breakfast. Which is exactly what I did after I shot these photos. Perks of food blogging and all.


*** Special thanks to Red Envelope for the gift of the gorgeous red measuring spoons shown above. You can get your own here.



CARAWAY + CARDAMOM POACHED RHUBARB
Serves 6

1 lb. fresh rhubarb stalks, trimmed and cut into 4 inch pieces
4 T. sugar or sweetener of your choice
2 C. water
1/4 tsp. caraway seeds, lightly crushed
1/2 tsp. cardamom pods, lightly crushed

Place the rhubarb in a large skillet in one layer if possible. If not possible, poach the rhubarb in batches.  Pour the water over the top, add the sugar and spices and simmer over very low heat.  Do not allow the mixture to come to a rolling boil.  Simmer the rhubarb until soft, about 3-4 minutes only if you want it to retain it's shape.

Remove the rhubarb from the poaching liquid carefully with tongs and place on a paper towel lined baking sheet. Bring the liquid to a boil and allow to reduce to 1/2 a cup.  Serve along side the rhubarb and pour over the top, spices and toasted nuts when ready to serve. I prefer to eat the the rhubarb warm over yogurt with the sauce drizzled on top.  Feel free to serve it cold if you wish.

4.08.2014

Scoop Adventures Peanut Butter + Jelly Ice Cream


Warmer days have finally arrived in the Pacific Northwest and with it my desire to drown myself in delicious ice cream.  If I'm really being honest I have to admit that I want to drown myself in ice cream everyday, even on the coldest most bitter weather days. But to make myself feel better about the pint of this ice cream that I just devoured, I'm blaming it on the weather.  After a pretty crummy winter I think we all need some ice cream to celebrate the arrival of Spring right?


I certainly think if you go to the extra effort to make homemade ice cream you really don't need any excuses to eat it and in fact if you have the willpower to resist it, well, I applaud you (even though I think that you might be a bit touched in the head).

This recipe comes from the new book Scoop Adventures from Lindsay Clendaniel, a fantastic book that features ice cream recipes from some of the most wonderful ice cream parlors around the country. One of our own fantastic ice cream shops, Full Tilt Ice cream and their Mayan Chocolate ice cream is featured but this recipe for Peanut Butter and Jelly ice cream comes from the Inspirations from Ice Cream Travels section.        

 Its a beautiful book with some truly mouthwatering recipes.  One of my particular faves is this Rosemary Walnut Ice Cream  from Vegetarian Ventures. A few extra recipes that I'm pretty sure you'll love, Pennsylvania Dutch Chocolate Covered Pretzel, Apple Butter Rummy Pecan and a gorgeous Sour Cherry. Gah, so, so good.  Some fantastic recipes and ice cream parlors are featured in this book, you must consider picking it up to find your state's ice creamery and give the recipes a go. 


For this recipe I used the best strawberry jam I could find, but you can certainly use whatever jam or jelly suits your fancy.  Blackberry or rhubarb would be awesome substitutions. I also deviated slightly from the recipe by including about 1/4 C. of extra peanut butter swirled throughout the ice cream as I have a serious peanut butter addiction and can never, never have enough of it in my ice cream. Also, chopped peanuts for a topper are pretty much necessary.

If you've never made homemade ice cream before, don't be afraid.  There are many affordable options for ice cream makers and they are so, so easy to use. This one is one of my favorites. Warmer days (and you) definitely deserve homemade ice cream.




PEANUT BUTTER + JELLY ICE CREAM      
Recipe from Scoop Adventures by Lindsay Clendaniel (Page Street Publishing March; 2014)      
Printed with permission


makes 1 generous quart (940 ml)

1 1/2 C. (355ml) whole milk, divided
1 T. (9g) cornstarch
1/2 C. (90g) unsalted natural peanut butter
1/2 tsp. salt
1 3/4 (414 ml) heavy cream
2/3 C. (133g) sugar
3/4 C. (177ml) grape or strawberry jam

Fill a large bowl with ice water. In a small bowl, combine 2 T. (30 ml) of the milk with the cornstarch. Whisk and set aside. Whisk the peanut butter and salt in a medium bowl and set aside. 

Combine the remaining milk with the heavy cream and sugar in a medium saucepan and place over medium heat. Bring the milk mixture to a low boil. Cook until sugar dissolves, 3 minutes. Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. 

Pour into the bowl with the peanut butter and whisk until smooth. Set the bowl in the ice water bath to cool, 20 minutes. Whisking occasionally. Cover and refrigerate until well chilled at least 4 hours or overnight.

Once chilled, pour the ice cream base into an ice cream maker and burn according to the manufacturers instructions. Spoon a small layer of jam into a freezer safe container and lightly spoon a layer of ice cream on top. Continue to alternate layers of jam and ice cream until the container is full, gently swirling with a spoon (careful not to muddy the ice cream). Freeze until firm, at least 4 hours.


4.05.2014

Perfect Small Bites: Wine, Cheese and Ghirardelli Intense Dark Chocolate


Some of my most favorite and fun meals include small bites of really luscious foods. There's something kind of decadent and a bit festive about pulling together a meal that includes a little bit of everything. Often times, at the end of a long day or after an exhausting week, when I'm too tired to cook and company is calling I immediately think about what's amazing that I can pull together fast.

Invariably those choices center around bread, cheese, wine and chocolate.  The 4 major food groups. I may for good measure throw in some fruit, both fresh and dried, but really I'd just do that to round out all the other amazingness. Nuts are always a good option too, and if they happen to be some sweet and spicy pecans, all the better.

Lately I've become a fan of thinly sliced Watermelon radishes on crusty bread with butter and large flaky sea salt, so that is also a definite must. And the cheese? Well, nothing short of truffle flecked creamy white cheddar will do.



The chocolate is obviously pretty important too. Ghirardelli Intense Dark Chocolate is a premium, intense, slow melting dark chocolate that has a really gorgeous mouth feel. It goes so well with so many kinds of food and it's a wonderful choice to pair with sweet and savory small bites.  We are serious chocolate consumers in our house.  Even the one picky family member who is not that fond of sweets has a ginormous chocolate weakness.  So needless to say any small bite or appetizer meal we have will most likely end in chocolate.

If you'd like tips on how to create your own chocolate party or help putting your own small bite meal together I strongly encourage you to head on over to Ghirardelli (click on the link above) and get some great ideas. There you can find recipes, and download tasting and party planning guides.



Do you have a favorite food to pair with chocolate? I'm hard pressed to think of a food that doesn't benefit from a little chocolate treatment.  Onions maybe or pickles might not be so great, but really who am I to judge?  

Ghirardelli and a whole lot of other folks would love it if you'd share with them a photo that represents your perfect pairing of Ghirardelli Intense Dark Chocolate and your favorite complementary food.  You can do that simply by uploading a photo of your perfect pairing to your Instagram account and using the hashtag #IntenseDark.  No Instagram account?  Head to the Ghirardelli Photo Upload Page, and upload your photo there.


  
Having a few of these luscious foods, or your own particular favorite foods, and the Ghirardelli chocolate on hand, stocked in your panty makes for a lovely no stress option for feeding friends and family on the fly. Easy, delicious and minimal effort is definitely where it's at. 

Before heading on over to the Ghirardelli Intense Dark Chocolate page, share with me your favorite food to pair with chocolate.  Leave me a comment in the comments section below. I'd love to hear!



Thank you to Ghirardelli Intense Dark Chocolate for sponsoring this post. All opinions stated are my own.


4.02.2014

The Knotty Norwegian Cocktail




I realize it's been awhile since I've shared with you a Norwegian/Scandinavian recipe and for that I'm sorry.  I know I promised a plethora of recipes, but as with most things, life got a bit in the way.  I aim to fulfill my promises though and I couldn't think of a better way to remedy the situation than with a cocktail. This one's definitely worth the wait.

This recipe is not necessarily Scandinavian in origin, but it includes ingredients that feature prominently in Scandinavian cuisine.  Caraway scented aquavit and cucumber are at the heart of this luscious cocktail and pair so amazingly together you'll wonder how you ever lived without it.  No lie. But first a little history..



I grew up in the working class Seattle neighborhood of Ballard, to Swedish and Norwegian parents who from an early age instilled in me a sense of pride and cultural identity.  Our neighborhood block was made up of old retired fishermen, painters, Boeing employees and families with last names that ended in -son and -sen.  Each Spring our elementary school all marched in the Norwegian Constitution Day (May 17th, Syttende Mai) Parade, waving flags and dressed in our folk costume finest. Looking back the time seems ephemeral, gilded in the happy memories of childhood.  Happy times but unknowingly to us, transient ones.

The Ballard of today is much different than the Ballard of my childhood.  Many of the old Scandinavians are gone, the multitude of shops selling Rullepolse and Pinekjott have shuttered their doors.  The vibe is definitely less fisherman and now definitely more hipster. But despite mourning the loss of the old ways, I am grateful.

All things must change and I have to say that I'm very encouraged and heartened to see Ballard flourish under a different set of circumstances, with fresh ideas and energy. A new generation is seeing the value of the community, the beauty of the architecture and the landscape that is unique to the Pacific Northwest.


One of the greatest things to come from this change is the flourishing restaurant and distillery scene. Some of the city's finest restaurants reside in Ballard and a burgeoning number of distilleries are now calling Ballard and it's environs home.

Despite no longer living in Ballard, my husband works there and we make frequent trips to enjoy restaurants, the beach and the farmers market on Sunday, so I like to think I still have a pulse on what's going on. I recently stumbled across the Old Ballard Liquor Company online through some Norwegian friends and was immediately intrigued.  We take our Aquavit seriously around here and when a new one comes on the scene it becomes a must try and by extension a must buy.  I have no less than 3 bottles of various kinds of Aquavit in my freezer. I can't believe I just admitted to that but well, yeah.



For the uninitiated, Aquavit is typically a grain neutral or potato based spirit similar to vodka infused with spices that best complement Nordic cuisine. Light notes of caraway, anise, dill, fennel and coriander often feature prominently and Swedes, Danes and Norwegians all have their various and favorite recipes.  We usually drink it straight, from the freezer in small stemmed shot glasses with copious amounts of cured salmon, crisp bread, dill and marinated cucumbers.

To know that the Old Ballard Liquor Co. is carrying on the tradition of making Aquavit, in Ballard thrills me to no end. Until recently you could only purchase Aquavit produced in Scandinavia or you could make your own. Most liquor stores carry some variety of Aquavit. If you live in the Seattle area, definitely check out the distillery in Ballard and or check with your local liquor store to see if they carry it. A little while back the Old Ballard Liquor Co. posted this recipe on their Facebook page and I begged them to let me share it with you.  They graciously agreed.

Light and slightly sweet, the lime and cucumber flavors are a perfect counterpoint to the aquavit's lightly savory caraway flavor and just work, on so many levels.  It's a lip smacker.  Be careful though, they go down easily and can pack a punch. Top it with a generous splash of Dry Cucumber Soda and you're golden. Serve on a Spring day, outside with the best smoked fish you can get your hands on, some marinated cucumbers or if you're desperate like me, standing in the kitchen in your yoga pants at 4 pm on a Wednesday. Bliss.




The Knotty Norwegian
Serves 3
 6 oz. Riktig Aquavit
1 lime, sliced in half
3 oz. simple syrup
1 bottle Dry Cucumber Soda
lime wedges
cucumber ribbons and rounds

In a large shaker combine a handful of ice, the aquavit, lime and simple syrup. With the handle of a wooden spoon or a muddle, smash the lime until pulverized and it's released it's juices.  Evenly strain the liquid into 3 small cocktail glasses.  Top each glass with the Cucumber soda, extra lime wedges and cucumber ribbons (peel a cucumber lengthwise with a vegetable peeler) and rounds.

Serve immediately.

This post is in no way sponsored by Old Ballard Liquor Co. or Dry Soda.  No compensation or product was received for this post, I just love their stuff!




3.31.2014

Grilled Ham, Cheese and Artichoke Lemon Pesto Sandwich


There's something really wonderful about a grilled, ooey, gooey sandwich.  That ooey gooey sandwich is even better when it's made with homemade crusty bread, piled high with lemon artichoke pesto, thin sliced ham and soft, melty, Port Salut cheese. Easy to make, and super satisfying I find myself making grilled sandwiches for dinner fairly frequently these days.

I admit there are many nights lately when I'm tired, and the idea of busting out pots and pans to make a big dinner is exhausting.  If I've been slaving away in the kitchen cooking/baking, writing posts I'm even more likely to want a simple and easy to prepare dinner.  

Not only do grilled sandwiches effectively enable me to use up all those odds and ends in the refrigerator, they allow my kids and my husband the freedom to construct whatever sandwich they want, however they want and everyone, for one brief moment in time is happy.

There's something in the alchemy of grilling butter slathered slabs of bread that elevates a sandwich. It becomes a luscious, decadent thing that is often greater than the sum of it's parts. No matter how hungry I am, I never walk away from a grilled sandwich feeling jipped or deprived.  In fact the opposite is true. I feel like I've hit the food jackpot.  For very little output I've just made myself a really fine meal.

Certainly this recipe is a bit fancy, but really some of my most favorite grilled sandwiches have been and still are made up of just cheese, bread and butter. A steaming bowl of tomato soup is never far behind usually.  




Did you know that April 12th is National Grilled Cheese Sandwich Day? What a genius idea, although I hardly think one day is sufficient to adequately celebrate the awesomeness that is the grilled cheese sandwich. So in preparation for the big day, (and because this is the perfect meal for my very busy life these days) I made this and think that you should give it go too.  You won't be sorry.  Pinky swear promise.

Grilled Ham, Cheese and Artichoke Lemon Pesto Sandwich
Serves 1

2 slices rustic country bread 
1 T. butter
2 T. artichoke lemon pesto (recipe below)
4-5 slices ham
2-3 oz. creamy, soft cheese ( I used Port Salut)
1/4 c. mixed greens
1 garlic clove

Preheat a grill pan to medium.  Spread butter on 1 side of each slice of bread.  Flip the bottom slice of bread over and spread 1 T. of the pesto on the bottom. Layer the ham and cheese on top of the pesto and place the second slice of bread on top.  With a spatula transfer the sandwich to the grill pan and grill 4 minutes each side, covered until the cheese is melty and the bread is brown and crusty.

Remove from the heat, and add the mixed greens to the sandwich.  Rub the garlic clove over the top and bottom slices of bread where it's grilled.  Slice and serve.

Artichoke Lemon Pesto

1 ( 8oz) package of frozen artichoke hearts, thawed and drained
1 c. fresh flat leaf parsley 
1/2 C. toasted pine nuts
Juice and zest of one lemon
3 cloves garlic
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 C. extra virgin olive oil
1 C. grated Parmesan cheese

In the bowl of a food processor, combine the artichoke hearts, the parsley, pine nuts, lemon juice and zest, the garlic and salt and pepper.  Blitz until ingredients form a fine paste.  With the processor running, slowly pour the olive oil down the feed tube.  Mix until just combined.  Pour into a bowl and add the Parmesan cheese, stirring to combine.

Use immediately or refrigerate.


3.26.2014

Spring Greens, Avocado and Grapefruit Salad


Spring came to Seattle over the weekend.  Two days of beautiful warm, gorgeous sunshine helped clear away the mold and mildew growing behind my ears and did wonders for my water logged state of mind. Then Monday arrived and the rain with it, but our brief reprieve was so, so lovely.  Sigh. Thankfully I have this salad to keep the Springtime groove going.

Made with more gorgeous sunflower starts and pea shoots from Farmstr, (yay!) it's hard not to look at this plate of goodness and not be transported back to that place of warmth, sunshine and birds a-chirping.  If I can't have Spring outside my window at least I can have it on my plate right?  Fresh bright citrus, (in this case blood oranges and grapefruit), creamy avocado, baby greens and red onion all compliment each other so well.  I dressed it with a light orange blossom vinaigrette and sprinkled black sesame seeds over the top for some extra crunch.


For those of you who don't know, Farmstr is local on-line Seattle area company providing direct from the farmer to the consumer meat, dairy and produce. Signing up and ordering your fresh from the farm food through Farmstr is one of the easiest and most rewarding things. It's effortless, and the quality is simply outstanding. By ordering online direct, you cut through costs and minimize obstacles that many farmers face when trying to get their products to market. It's a win for the farmer and definitely a win for the consumer.

If you happen to live in the Issaquah area (like yours truly) you can now order from Farmstr and pick up your weekly haul at the Issaquah Grange! How fantastic is that? Please take a moment and head on over to Farmstr, through the links I've provided above and give them a look see. 

The recipe for this salad can be found over at the Issaquah Press as part of my continuing contribution there. So after you've checked out Farmstr, head on over to the Press and peruse the recipe. Then go make yourself some Springtime on a plate. 


On an entirely separate and very sad note, we are all devastated here in the Pacific Northwest by the horrific and massive landslide that destroyed the small community of Oso over the weekend. The scope of the slide is on a scale that beggars understanding and the damage both physically and mentally is beyond reckoning. Please remember the victims, their families, the responders and search and rescue teams in your thoughts and prayers. For info on the slide you can find it by clicking on the link here.

**Product from Farmstr was generously provided for this post.  All words and opinions are entirely my own.

3.20.2014

Kentucky Butter Cake


Every spring I think about this cake.  Why, I'm not really sure, but there's just something about it that calls to me. Any cake that has "butter" in it's title is pretty much a winner in my book, but not only does this cake (as should all cakes, I hope) have butter, it has bourbon and loads, loads of vanilla bean paste. I apologize for that run-on sentence but I can't help myself. 

Speaking of run-on sentences, I love them and I make no apologies for them.  Well, except I did just apologize for one, but that will be for the last time. Promise. Have you ever noticed in the grammar world that run-on sentences are like the exuberant child that can't stop talking out of turn at adult parties? They're full on, can't wait to share it with you phrases, undisciplined, geeky and totally, totally me. My oldest son is eternally embarrassed by my run-on sentences and just about everything else about me right now so it's a good thing he doesn't read my blog that often. He'd be mortified.


U-turn time back to the cake. Sorry. Since this is the first day of spring and because it's been eons since I've made a good bundt, I thought today would be the perfect day to bake up this beauty. Buttery, dense (in a good way) and glazed with the most gorgeous butter, bourbon, vanilla sauce this cake is pretty much as good as it gets.  I'm not sure why it's called Kentucky Butter Cake and the internets are pretty silent on this one, so if you know, please share!  Other than the obvious assumption that the recipe originated in Kentucky it would be good to know if there's more. Most recipes call for rum, but um, if this is a Kentucky Butter Cake, shouldn't the recipe call for bourbon? Only seems fitting.


I deviate another way from other recipes, here by making this glaze a cooled glaze, rather than pouring it hot over a warm cake. Traditionally, you poke holes in the base before removing the cake from the pan and pour the hot buttery goodness on top to let it saturate the cake. The stars align when this happens and it's awesome but, the stars align when you let the glaze cool and frost the cake with it as well.  

Okay, so this is perfect for just about anytime, breakfast, lunch, dinner, snack time, dessert (obvious) and is magic when you just need something easy and toothsome.  One very important thing to know about making this or any bundt cake really. Butter and flour the HECK out of your pan. Every nook, every cranny needs to be coated in order to appease the cake gods. I'm off now to eat some cake and write some more run-on sentences. Happy Spring friends!!


Kentucky Butter Cake 
Serves 8-10

1 C. unsalted butter, at room temperature
2 C. sugar
4 eggs
1 C. sour cream or buttermilk
1 T. vanilla bean paste or 1 T. vanilla extract
3. C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. soda

In the bowl of a mixer,  cream the butter and sugar until light.
Heavily butter and flour a 10" bundt pan. Set aside.
Add the eggs to the butter and sugar mixture, one at a time.
In a small bowl combine the sour cream and the vanilla. In a separate bowl, whisk the dry ingredients together to break up lumps.  Add the flour and the liquid alternately to the butter and egg mixture with the mixer running on low.  Begin and end with the dry ingredients.
Preheat your oven to 325 degrees F.

Pour the mixture into the prepared bundt pan and set it on a baking sheet. Bake for 60-65 minutes or until a skewer comes out clean.  Set on a cooling rack and let cool for 30 minutes. Carefully run a rubber spatula around the rim and interior of the pan if needed.  After 30 minutes, place a plate on top of the pan and flip.  Allow cake to cool completely.

While cake cools make the sauce:

1 C. sugar
1/2 C. butter
1/4 C. water
1/2 tsp. salt
1 T. vanilla bean paste or vanilla extract
3 T. bourbon

Combine the sugar, butter, water and salt.  Heat over low until the sugar and butter is melted.  Remove from heat and add the vanilla and bourbon. Let mixture cool, stirring periodically.  Pour over cooled cake and serve.