Hot Stove Society: A Great Educational Luncheon

I was happy to be included in one of the final events of the year; the Junior League of Seattle Sustainer luncheon was a cooking demonstration hosted at the Hot Stove Society, a cooking school in Seattle operated by celebrity chef Tom Douglas. 

The format allowed our group of 40 or so to sit at 2 large butcher block islands and observe Chef and Hot Stove Society Director, Bridget Charters prepare the menu.  She walked us through the fundamental of each dish, while her team of cooked the same menu on a large scale in an adjacent kitchen so that the entire group could be served family style.

I must compliment Chef Charters on her clear and friendly method of teaching culinary skills. She put our group at ease and encouraged us to ask questions and consider variations to the recipes. The overhead camera/tv monitor helped us to see her methods from where we were sitting.

The first course (top) was a Pea Puree on Crostini and a Pea Shooter, accompanied by an Asparagus Bundle with Prosciutto and Parmesan. I especially loved the hint of mint in the pea soup.

I swooned at this bank of ovens! I would love to actually cook in a class like this. It would be fun to work alongside other students.

I walked around the impressive kitchen before the luncheon started and took this beautiful image of the asparagus bundles being prepared. 

The main course was a Shaved Asparagus and Seasonal Greens Salad, Moroccan Style Braised Chicken with Lemon and Fava Beans and a Pilaf of Kale and Fava Beans. There was something too bitter (one of the greens?) in the shaved asparagus salad, though I loved the idea of shaving asparagus into thin strips. That is a preparation I will try at home.

I have never tasted chicken so tender, so braising is also something I intend to try. The spicing was just right and the bright flavor from the preserved lemon pieces was delicious. 

Dessert was a rustic Strawberry Galette and made for a lovely ending to this Spring meal. Thank you, Hot Stove Society for a fun afternoon. Your relaxed environment and happy staff was the prefect venue to make new friends.

Golden Fig's Enhanced Sugar

Every time I reach into my cupboard and pull out one of my beloved Golden Fig enhanced sugars, I ask myself the same two questions:  

• Why don't more companies make sugar blends like these? 
• Why haven't more stores/people discovered Golden Fig, the maker of said sugars?

I initially found Golden Fig when I bought their "Cranberry Spices" mix in a cooking store while on vacation in Minnesota.  I can't find this heavenly blend on their website, but when I call, they usually have it and can mail me a few jars.  The "Cranberry Spices" is a blend of maple powder (see it sounds good already, right?), ground ginger, orange peel powder, thyme (totally the secret ingredient - it adds incredible depth), ground nutmeg, anise and cloves.  The company intends for you to use this spice blend to make a cranberry sauce, which is delicious to be sure.  I want you to sprinkle this heavenly mixture over roasted acorn squash, roasted butternut squash, pureed squash - you get the idea.  It makes all of the harvest vegetables sing.  I joke that I'd sprinkle it in the bathtub if I could - it smells that wonderful.

Anyhoo, because I was such a fan of the "Cranberry Spices," I decided to try some of their enhanced sugars.  I love them all.  They are a culinary indulgence; certainly not necessary for day-to-day living, but very fun to sprinkle with abandon when the mood strikes.

• Making buttered toast? Shake on some "Cinnamon Orange" sugar.
• Shortbread hot out of the oven? Sprinkle it with "Lemon Rosebud" and listen to the girls ooh and ahh
• Non-fat Greek yogurt with berries for breakfast? Douse it with pink "Hibiscus" sugar 
• Baking Christmas rolls?  They will be even better made with "Cardamom Sugar"
• Fruit Salad need a little something? Sprinkle it with "Lavender Ginger" sugar

Honestly, you can't go wrong.  I love my collection of special sugars from the Golden Fig. I reach for them all the time and feel like I am a sweet genius.

City Series: Atlanta, Flip Burger Boutique

I flipped when I realized that I was finally going to be able to eat at one of Richard Blais' (winner of Bravo TV's 2010 Top Chef All Stars) restaurants in Atlanta!

Known for his adventurous cooking style (and love of liquid nitrogen), the dishes he prepared on the show were always the ones I wanted to try.  And now I have!  I went to the Flip Burger Boutique and devoured a blackened shrimp burger with a fried lemon slice on top - yum!  I'd order again in a second.

And I couldn't leave without having a "Turtle" milkshake (with caramel ice cream) made when the waitress pours liquid nitrogen into the glass full of ice cream base.  It was delicious, of course, but the "dry ice" fog and the frosted nuts was what really made it.  Next time, I'll go for a complete sugar buzz and order one called "Captain Crunch."

If you get a chance to visit Atlanta (or Birmingham, AL) I highly recommend a visit to Flip. 

Apricot Jam

Fresh apricots, vintage Pyrex and BBC's drama, Cranford (starring Judi Dench), playing in the distance - now that is my idea of a fun Summer evening. The kitchen faces West and the sunset was almost the same shade as my jam - simply gorgeous.

I make jam with Ball's No Cook Freezer Jam Fruit Pectin - the same way I made my strawberry jam here. Can jam be too good? We have eaten all of the strawberry jam that I made in June...three big batches of it! Next year, remind me how fast it goes!

Cheesecake bites

At a party, a slice of dessert feels like a big commitment when you are trying to stand & socialize. These super cute cheesecake bites are beautiful, delicious and they keep people mingling. It is so simple...buy ready-to-eat Athens mini fillo shells (pretty!), fill with ready-to-eat Philadelphia cheesecake filling (yum!), then top with any combination of fresh fruit, sticky sauce and crunchy topping. How can you go wrong? My favorites were: butterscotch/fresh banana/coconut and fresh strawberry/mini chocolate chips. Enjoy...

Gourmet Sandwiches

Now this is taking lunch to the next level! One of my favorite spots to have lunch in the summertime is a tiny Scandinavian Gift Shop called Punzel. It is about 15 minutes south of the Interlochen Center for the Arts and is a local treasure. Open-face sandwiches with edible flowers, soft cheese & broiled fruit make a lunch that is too pretty to eat. There is no menu, you simply make a reservation for "lunch" and you'll be delighted every time.

Blueberry Dessert

What have I baked three times this week? My beloved blueberry gateau. Neighbors, friends, brothers - all have gotten their fill lately. Discovered years ago in Country Living magazine, this recipe from Vermont's Blueberry Hill Inn is becoming my signature dish for blueberry season. When I mention that I have/want/need blueberries, more & more people are asking "Are you making gateau?" (My neighbor even gave me a huge box of blueberries this week with a glance that said "You know what to do.") Delicious with a cup of tea, wonderful as a snack, perfect for company...I love this recipe. Try it. I know you will make it time and time again. And soon your friends and family will be asking...Are you making gateau?

Bee Hive Cake

Want to create a buzz? Build a hive! I bought this cake pan years ago through Martha By Mail and I love it. You can order your own hive pan (a little different from mine, but the same idea) from Nordic Ware. A simple box of pound cake mix (add 1/4 cup of fresh lemon zest when you are mixing) makes the cutest bee hive cake ever. After it is baked and the two halves are "glued" together with icing (made of powdered sugar and lemon juice) drizzle more icing over the seam and down the hive. What should you serve on the side? A scoop of Haagen Dazs' limited edition Vanilla Honey Bee ice cream. Yum!

Lavender Festival Delights in Romeo

The 3-day Lavender Festival in Romeo, Michigan is going on now. There are booths of lavender products, "Make & Take" lavender workshops and wonderful salads and sandwiches for sale (with lavender lemonade, of course). When I saw on the schedule that a french pastry chef would be doing a demonstration called "French Lavender Sweets," I was a goner. So yesterday I rearranged my schedule and found myself eating honey lavender ice cream and listening to instructions like "put ze lavender in ze pan." It was fun. An open-air demonstration on bringing lavender's essence to everything from creme brulee to cookie dough. Magnifique!

Dinner Cruise

There is nothing more romantic than a slow cruise up the river in a classic wooden boat. Have you ever gone to dinner by boat? At The Riverside Inn in Leland, you can arrive by boat and tie up at their dock. I love to dine on the patio where the sounds of dinner mingle with the low thrum of antique boats cruising by.

Lavender Farm

My mom and I went to my favorite lavender farm in northern Michigan (Michigan Lavender in Northport, E. Johnson Road) on Saturday and photographed these perfect purple tufts. They usually advertise when the lavender is in bloom, but aren't open to the public on other days.  Call before you head out 231-386-9256. 

A sunny day, interesting products for sale (I am going to use their culinary lavender in a roasted potato dish tonight) and an icy cup of lavender lemonade. 

What more could a girl want?  

Cherry Country

Traverse City, Michigan is in the heart of cherry country. These Cherry Streusel muffins are so delicious you'll think you're at a country inn overlooking Grand Traverse Bay!

2 1/4 cups flour
1 1/4 cups sugar (3/4 cup and 1/2 cup)
1 1/2 sticks butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract


1 (8 oz) 1/3 Less Fat "Neufchâtel" cream cheese
1 egg
48 tart or sweet cherries, pitted


Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray. In a food processor, pulse flour, butter and 3/4 cup of the sugar until crumbly. Remove 1 cup of this flour mixture and set aside. Pour the remaining flour mixture into a mixing bowl. Add baking powder, baking soda, salt, sour cream, egg, and almond extract and mix well. Using a cookie dough scoop, drop a mound of dough into each muffin tin and spread a bit to create a muffin base. Place 4 cherries on top of dough. In the (now empty) food processor bowl, blend cream cheese, 1 egg and the remaining 1/2 cup of sugar. Spoon a dollop over cherries in each muffin tin. Spoon any remaining dough into each muffin tin and top generously with reserved crumble mixture. Bake for 20 minutes.

Strawberry Delight

Every time someone comes back to the cottage, they seem to be carrying a quart of strawberries. The markets are loaded with berries at their peak and no one can resist! But the kitchen counter is getting crowded with them, so I think it is time to make more jam. I may even make a strawberry tart. 

What if I add strawberry slices to a pitcher of lemonade? Mmmm...I love Summer!

Order Dessert

While many get offered a bite of some one's fabulous dessert...I get offered a photograph. My friends know how much I love photography and let me take pictures of their desserts before they dig in. This beauty was taken at a luncheon celebrating friendship that I attended in May. It was quite a scene when my friends all pass their desserts to me and when the waiter saw what I was doing, he brought me a stack of colored napkins to use as a backdrop - so thoughtful! 

You can see a different dessert where I used a lilac napkin here. A decadent chocolate cake finished with fresh berries and a pool of chocolate. All I can say is order dessert.

Apricot Chardonnay Fudgsicle

A lovely little chocolate company called Grocer's Daughter (known for their herb infused truffles!) has developed a line of limited edition fudgsicles. Each day they offer a different flavor of frozen chocolate heaven. When I stopped in this Spring, the flavor of the day was Apricot Chardonnay, made from Food For Thought's organic Apricot Chardonnay preserves & rich dark chocolate. 

A dollar and a stack of napkins later, I was whirling down the highway enjoying a delicious frozen cube and thinking about how much I love innovation.

Photo:
An apricot sunset over Lake Michigan.

Cold Fruit Soup

It has been hot hot hot lately and I wanted to make something cold & light (and easy) to go with grilled chicken. Enter cold fruit soup. 

Cold Fruit Soup

1 qt. watermelon pieces
1 pt. cantaloupe pieces
1 box (33.8 oz) Ceres Apricot juice
1 bottle (15.2 oz) Odwalla Mo'Beta juice
1/4 cup golden raisins
1 bag (16 oz) frozen sliced peaches
1 Granny Smith apple
Fresh mint

Blend watermelon & cantaloupe to liquid in food processor or blender. Transfer melon slush to a large bowl and pour in 1 box of Ceres Apricot juice and 1 bottle of Odwalla Mo'Beta juice. Add 1/4 cup of golden raisins. Add 1/2 a bag of frozen sliced peaches. These transfer a deep chill to the soup, but should be completely defrosted by the time you serve (check with a fork). Ladle soup into each bowl. Chop apple (including skin) into a petite dice and sprinkle 1/4 into the center of each bowl. Top with fresh mint leaves and Enjoy!

Real Recipe Cards

When a friend asks for a recipe, do you still write it out on a recipe card?  I think you should. 

I treasure the few recipe cards that I have in my grandmother's hand writing. 

And when I sift through my recipe box and see cards written out by my friends, I remember everything...when we ate that dish; what made the party so fun etc. I don't feel that way when I find a page Xeroxed from a cooking magazine. I often don't know who gave it to me or why. 

There are so many cute recipe cards available in gift shops or you can download free ones online. So the next time someone loves your "pineapple salsa," take a little extra time and give a bit of yourself when you pass the recipe along. They will be glad you did.

90 Days of Summer

There is nothing quite like a slice of watermelon on a hot Summer day. Actually, I take that back.

This dessert is quite like a slice of watermelon and will cool you off any day this Summer!

Modeled after a super cute dessert in a 1998 issue of Martha Stewart Living, my version of this mold requires only 3 sorbets (lime sherbet, lemon & raspberry) and a handful of mini chocolate chips to liven up your next party.

And the beautiful paper plates? April Cornell, of course!

Start enjoying the 90 Days of Summer!

Dick & Jane Baking Company

Today I spent the morning with my brother, Dick, working on marketing materials for SMART cookies. They feature the 50 states & their capitals and are made by the Dick and Jane Baking Company.

Yes, my brother's name is Dick, his wife is Jane (and she's a 2nd grade teacher) and they have their own line of educational cookies...how cute is that?

I like to snack on SMART cookies and say things like..."Florida is delicious." or "I ate the Midwest."

Tea & Cookies

My Mom was given the prettiest package of floral cookies for her birthday this week. We decided that they were the perfect thing to serve when my Aunt came for a visit. These sweet treats elevated "a cup of tea" into a little birthday party. We made a pot of English Breakfast, arranged the cookies on an antique plate and settled in for an afternoon of catching up. The next time you are considering extra-special cookies - get them! They can turn an afternoon into an occasion.