Comfort Foods and Indulgences

MediterraneanBurgersIt's burger season. I don't care if it's cold out or a 100 degrees... it's time to enjoy some summery meals and eat outdoors. The weather here has been decent (knock on wood). Our summers in the Pacific Northwest often don't begin until July 5th, but I have my hopes up. We've already had our first 90-degree day....kind of amazing for these parts.

Anyway, with Father's Day coming up it's time to start getting some of my husband's favorite recipes and food together. And for him, that means lamb. The hubby couldn't be happier, it's his absolute favorite.

In order to make a juicier, more complex burger, I paired together three different types of ground meat; chuck, lamb and pork. I call it the meat trifecta and it's the perfect combination for a juicier burger. And if you love lamb, the flavor comes through nicely and doesn't disappear within the other meat.

Read more ...

stuffedpotatoes.jpgIf you are looking for an easy way to serve a crowd potatoes this summer, you should try this.  These sports bar-inspired creations are roasted instead of deep fried (like the loaded potato skins) and come out tasting great.

Choosing the smallest red potatoes you can find keeps them easy to eat.  A tray full on the table or the buffet line are a yummy addition to all the cookouts I know you are planning.

With butter, bacon and cheese they taste just as sinful as the deep fried version we are used to eating. 

I have to admit I have been craving potatoes lately.  After two weeks of rain, weed pressure in the vineyard is high.  I have been hoeing around the vines so that root establishment does not have any competition from our friends, "the weeds".  Anyway, it is extremely hard work and carbs have been calling.  These potatoes hit the spot.

Read more ...

earlgreycakeWhile I don't like to rush the holidays, I do welcome them with open arms. To celebrate the season, my lovely friend Holly (of Turquoise Autumn) invited me over for treats and talk of wintry recipes.

Even though her kitchen was beyond comforting (endless rows of glorious cookbooks, Judy Garland's Christmas Pandora station and the scent of freshly baked bread), she setup and styled the most precious tea party in her beautiful backyard. If it wasn't for the whipping winds I could have stayed there all day.

I couldn't help but admire her Pumpkin Chai Chocolate Chip Bread. Isn't it stunning? The rich chocolate paired perfectly with the warming chai spices and sweet pumpkin flavors. I could imagine that beyond being served hot from the oven, it would be wonderful toasted (with a bit of pumpkin butter) and served with tea for a holiday breakfast bite.

Read more ...

the purple pie placeThis site is Foodie Porn!

(You do not want your friends to know about Goldbely...honestly. And, word of warning, do not check out this site unless you have TUMS at your fingertips)

I tripped on this awesome web site today and scrolling down the imagery, it became obvious that there was nothing...N*O*T*H*I*N*G on this site that comes under the heading of “healthy.” About time!

Goldbely declares, “We are on a mission to discover all things delicious… seeking out the legendary local restaurants, amazing artisans and great gourmet food purveyors that produce amazing regional products…Our vision is an online marketplace that connects curious eaters with America's best gourmet food purveyors. We are creating an alternative to the food conglomerates.”

Their goal - “To make the world a yummier place.”

Read more ...

madelinefrenchtoast2Biscuiterie familliale depuis 1905. St. Michel is a family owned bakery in Commercy France. In 1755 a young French girl named “Madeleine” created a recipe for a sumptuous little cake. These legendary cakes so inspired Marcel Proust that he dedicated pages to describe his experience of first biting into them in his novel, Remembrance Of Things Past. The little cakes became so popular that the recipe has been a closely guarded family secret to this day.

They are irresistible and addictive, redolent of citrus and sweet butter. Dunked in tea or coffee or vin santo. Dunked into honey. Or simply on their own.

Or as French Toast! I just thought it would be delicious, and it was! I used a serrated knife and carefully sliced each one lengthwise into three equal pieces, then soaked them for a couple of minutes in an egg bath, then gently sauteed them in sweet butter until they were golden brown. Then I plated them, drizzled all with Maple Syrup and a dusting of powdered sugar. The resulting warm miniature French Toasts had intensified their citrus taste during cooking, which was a surprise, and which tasted absolutely etherial with the toppings.

Read more ...