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28/01/2008 Wine Blogging Wednesday Logo Contest One of the events I love (although you'd have a hard time telling with my lack of recent participation...) is Wine Blogging Wednesday or WBW, as it is more widely known. In my mind it's the most successful of the blog "events" that occur on a regular basis. I find it interesting, educations and fun to participate in! A couple of years ago a logo was created for the event. But as the event has matured there is a need for the logo to, also. Amazingly enough the 42nd event is now in process! That is success! So if you think you'd be good at creating a logo for this event you should check out the details here.
The contest runs through March 31. 24/01/2008 The Good News and the Bad News It's been some time since I raved about the charcuterie available at Salumi Artisan Cured Meats in Pioneer Square. Not because I care about them any less than I did in the past. Mostly just because with their limited hours it's a bit hard to get in to enjoy all they have to offer.
Well, the good news is that as their popularity has continued to increase and their production facility has gotten larger, they are now able to supply a few places around town with some of their wonderful wares. One of the places that regularly carries some of the Salumi line is DeLaurenti. The selection varies from day to day but they often have several varieties to choose from. So this means that Salumi salamis are available to me much more often - almost any time I want them.
The bad news is that it's about 50% more expensive here than at Salumi. Still, even more expensive Salumi is better than no Salumi at all! And the good news is that a little goes a long way...
 Last weekend while wandering the market I stopped by DeLaurenti and picked up a couple varieties: Winter, which as you may guess, is only available in the winter and is seasoned with lots of peppercorns and garlic; and Mole, a Salumi original seasoned with chocolate, cinnamon, ancho and chipotle peppers. The little bit of heat in both warms the blood on a chilly day. 21/01/2008 The Positive Side of Winter in Seattle Saturday I decided to go to Pike Place Market for a stroll. I didn't really need anything - I have several events occurring over the next few days that will take care of my dining needs - but just wanted to get out and enjoy one of my favorite places.
I didn't arrive until noon, yet was able to park 1/2 block away from the main market - unheard of in the summer and even spring and fall weekends! I could freely walk among the stalls only occasionally having to wait for people or to take a detour around groups that had stopped in the middle of the aisles to talk.
I was able to actually look at what was in the cases in Delaurenti's. I walked right up and bought a bunch of tulips from my favorite grower. I bought one of my favorite lunch time treats, BBQ pork hum bow barely pausing as I walked by the counter.
Was it cold and gray on Saturday? Yes, but a warm jacket and being able to enjoy the vendors and the wide array of offerings made my day.
If you've been hiding indoors, now's the time to get out and take a stroll through the market - no tourists to speak of, plentiful parking and, as always, friendly vendors with interesting wares. 18/01/2008 Black Sheep Creamery Benefit CHEESE FOR A GOOD CAUSE
A Benefit Event for Black Sheep Creamery February 1, 2008 ::: 6-9PM
721 NW 9th Ave Ecotrust Building - Billy Frank Jr. Conference Center Portland, Oregon
For more information contact Tami at pnwcheese @ yahoo.com. Hope to see you there!
17/01/2008 Happy Hour at Cafe Campagne
About the same time that Cafe Campagne started offering take out cassoulet last fall, they also added Happy Hour. With the holidays I hadn't been able to try it out but finally got to it earlier this week. And boy, do I wish I'd tried it sooner! Then again, maybe it was good I didn't.
M and I met there at 5:00 on Tuesday. When I arrived, a couple of tables were occupied, one with a group of senior citizens enjoying a late afternoon glass of wine and sharing laughs, another with a retired couple and what can only be presumed to be their grandchild. But before M arrived promptly at 5:00 (I'd arrived a few minutes earlier) they had paid their checks and exited into the crisp winter air leaving the bar quiet except for the staff skittering around preparing for the evening guests.
When I sat down at the bar a tall, thin (truly) French server brought me menus and then took my order for a glass of Grenache-Syrah, an interesting, fruity-at-first, settling into rather lush wine. As the clock approached 5:00 another server turned down the lights, looking at me for approval - was that better? Certainly cozier, warmer feeling but at this time of year when I crave the light I couldn't quite say it was better - although it was a much more proper feel for a French bistro.
I perused the menu, sipped my wine, made notes of things I needed to do and listened to the pleasant banter of the staff as they enjoyed the quiet.
 When M arrived and had ordered her wine - she chose the same thing I had - we decided on a couple of menu items and then relaxed and chatted while waiting for them to arrive. First out was a plate of gougere - a traditional French nibble which is basically a cheese puff. I make these at home quiet often and always try them when out and about to see if I can find an offering that matches what I make. I finally found it on this night. Perfectly light and hollow on the inside; moist and just a bit gooey from the Gruyere cheese. My only wish was that they had warmed them a bit. Still, they were very good and now I am inspired to make more!
Soon after a dish of duck and pork rillettes arived. The rillettes were very good however they were topped with coarse salt and that was a little overpowering. We ended up scraping most of it off so that we could actually taste the meat. Served with slices of baguette, cornichon and mustard it was one of those fun dishes that you can arrange to your own personal liking.
 During Happy Hour wine is $6 per glass, and the petits plats are $5. A very good deal indeed!
By the time we left a couple other tables were filled with happily sipping, munching friends but still the tables were mostly empty. This may have been partially due to the snow we'd received overnight the previous night - it did seem as though downtown was much quieter than usual. I think, however, that people have not yet discovered that this tucked away Seattle gem is offering such a great after work deal.
You should get down there before it's widely known and finding a place to sit becomes impossible!
Cafe Campagne
1600 Post Alley
Seattle
206.728.2233
Happy Hour 4:00-7:00, Monday - Friday
 14/01/2008 Dinner for a Snowy Night I accidentally picked the perfect meal for tonight. Accidentally, as I actually started preparation yesterday - while I was in a summer frame of mind. Tonight it's actually snowing and a cold wind has been blowing all day - who'd have thought there would be such a change in the weather from yesterday to today?
I'd had this recipe marked since the February Bon Appetit arrived and I browsed through the pages. The recipe is Coffee-Marinated Bison Short Ribs. I made the basic recipe but used some baby-back ribs I had on hand. I think it would be excellent with bison (buffalo) short ribs - and I'm sure I'll make this recipe again soon.
I noticed they also have a podcast for this recipe. I haven't watched it yet but that's a nice bonus....
I made some garlic sauteed haricots verte and a little pasta with butter and parmesan to go along with the ribs. It was a pretty satisfying meal.
First Signs of Summer? Okay, that would be really pushing it but the sun was out today. And the temperature did get up to 50°F. It felt like summer!
I opened doors and windows to let fresh air into the house, worked outside and then settled onto the deck steps for a beer and a plate of simple nachos. Fresh guacamole, salsa and sour cream rounded out my lunch. 12/01/2008 Saturday Breakfast It's a rainy, lazy Saturday morning. At least lazy to start. Soon I'll be rushing around meeting friends, running errands, housecleaning. Time to take up a minute to fuel up with a tasty, hearty, pretty healthy breakfast.
 Start oven roasting baby potatoes - cut them in halves or quarters, toss them with olive oil, an herb of your choice, sea salt and fresh pepper. Put them in a 400°F oven for about 25 minutes. They should be tender when pierced with a fork. Cook them cut side down to get nicely, crispy outsides with tender insides.
 While the potatoes are cooking, slice onions, mushrooms and pancetta or bacon. Start by sautéing onions and pancetta (or any sort of bacon) until the pancetta is getting crisp and the onions soft. Add the mushrooms and sauté until they are getting tender. Add a big handful of baby spinach and let it cook until wilted.
While that is all sautéing, beat an egg until a little frothy, adding a bit of milk for fluffier scrambled eggs, if you wish.
Once the spinach has wilted pour the egg into the pan. Stir and turn the whole mess until the egg is cooked to your liking. Grate a little cheese (whatever you have on hand) over the scramble and mix it in.
Put the eggs on a plate, add a bit more grated cheese on the top. Serve with the potatoes and a couple slices of toast.
 10/01/2008 Hearty Winter Soup This is a warm and hearty soup! You'll be amazed when you taste it that there's no meat in it. It seems way too satisfying. The original recipe called for chicken stock but I often use beef.
The original recipe used vacuum packed chestnuts which you simmer for 30 minutes and then blend into the soup. Several years ago I discovered cans of chestnut puree at a local Italian market and have used that instead ever since - it's much easier and tastes virtually the same. The one thing you want to make sure is that you get puree that is made only from chestnut (and maybe a little water). Do not get the sweetened version - it's intended for desserts. Check the ingredients on the label to make sure you know what you are getting!
Chestnut Soup with Cognac Cream
Heat butter and oil in large, heavy saucepan until butter is melted. Add celery, carrots, onion and thyme. Sauté until vegetables are tender about 10 minutes.
Add chestnut puree and stock, stirring occasionally to thoroughly mix the puree into the stock. The warmer it gets the more easily it will blend with the stock. Heat for about 30 minutes until only small lumps of puree is remaining.
Puree soup in batches in blender (be careful to hold top on with a kitchen towel) or use an immersion blender in the pot. Puree until all chestnut is well blended and vegetables have been completely pureed. Season to taste with salt and pepper.
Soup can be held overnight at this point. Cover and chill.
Whisk cream and Cognac in medium bowl until cream is thick but not stiff. Set aside.
Bring soup to a simmer over low heat (if needed). Ladle into warm bowls. Swirl a spoonful of cream into each bowl and serve. 03/01/2008 The Breadfarm and Pan d'Oro My friends EE and BR were telling me about a great bakery they stumbled upon outside of Bellingham - actually in Bow, if you happen to know where that is. The bakery is the Breadfarm and after taking a look at their site I knew it would be a place I'd want to check out. Well, I hadn't had a chance to do that yet but in the meantime EE and BR brought me a gorgeous loaf of Pan d'Oro from the bakery!
Pan d'Oro is a special Italian bread made during the holidays. It's baked in a star-shaped mold and is meant to resemble a Christmas tree. You slice it cross-wise so that the slices are star shaped. This is a rich, eggy and slightly sweet bread. It is delicious just sliced and eaten! But it is often used more as a dessert - topped with fruit and whipped cream or creme fraiche or marscapone or drizzled with chocolate - you get the idea.
But I've been enjoying my loaf just plain. Perfect for breakfast with a cup of tea, or as a little afternoon treat. I may try topping it with preserves of some sort. I think apricot - golden jam on golden bread! What could be better? 02/01/2008 Cinnamon Sticky Buns Yesterday some friends and I got the New Year off to a great start by meeting in the Washington Park Arboretum, having a sort of "tailgate" party and then taking a walk to an area of the park, Winter Garden, that is filled with winter blooming plants. I brought these sticky buns, fresh from the oven and still a bit warm, to share.
Although the recipe uses a bread machine, I think you could pretty easily make the dough the more traditional way.
The recipe is from, The Baker's Bible: Over 350 Recipes for Breads, Tarts, Cakes, Cookies, and Pastries
Cinnamon Sticky Buns Bread Machine Recipe - Makes 15 rolls
Filling
Syrup
Put dough ingredients in bread machine in order suggested by your bread manchine instructions. Set for white or sweet bread, dough stage and press Start. Remove dough from bread machine, punch it down and let rest for 5 minutes to make it easier to work with. While dough is resting mix brown sugar and cinnamon for filling. And make the syrup by combining butter, brown sugar, and water in saucepan. Heat until butter is melted and sugar is dissolved. Pour into a 9X13 pan. Coarsely chop the pecans and sprinkle evenly in the pan.
Roll dough into a rectangle 8" by 16". Spread the soft butter over the dough. Thickly sprinkle the brown sugar and cinnamon mixture over the surface, spreading to the edges. Roll dough into a long cylinder. Slice crosswise into 15 pieces.
Place rolls in 3 rows in the 9X13 pan. At this point the rolls can be placed in the fridge overnight.
Let rolls raise in a warm place until doubled in bulk, about 1 hour.
Bake in preheated 350 degree oven for 17 to 22 minutes. Rolls must be removed from pan immediately or the syrup will harden and the rolls will stick. Invert the pan over a large plate or baking sheet. (Some syrup will run off.) Let them cool slightly and then enjoy!
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