Best Sandwich Ever

From Bakery Nouveau in West Seattle. Ham and cheese on a baguette with mustard and pickles. Very French. Tres Yum.

More Morels

Aren't they strange looking? They were delish though. Chris made a cream sauce with them and drizzled it over prosciutto wrapped scallops. You should be jealous, that dish rocked.

Wow

When I came home from a busy day of errands and pediatrician appointments, the mister had a treat waiting for me:



How fancy. I got a mother of pearl caviar spoon at The Seattle Caviar Company a few years ago when we had a tasting there with Uncle Craig. It was a fun day, even though we all left with a bellyache from too much caviar and champagne. Sounds rough, i know. Anyhoo, I was so happy to see it being used - we don't see much caviar at our house.

Chris is also making us a big dinner of pasta and halibut. He's using a recipe from Alice Waters that calls for morels and carrots, two things we happen to have in our garden currently. Right now the kitchen is redolent in shallots and thyme, so yum!

Mizuna and Purple Kale

I made a delish stirfry with mizuna and purple kale along with shitakes and minced chicken for dinner tonight. Mizuna is an Asian green from the Mustard family with a slight bitter flavor. Chris got some at his organic gardening class yesterday. I chopped up the whole plant, flowers all and then threw them in at the last minute to slightly wilt them.





The purple kale was a variety of kale that I had never had before - it was so much more delicate than the kale I'm used to.




So many greens in one dish. Now we're strong, like Pop-Eye.

Morels

These grew in our sideyard. Apparently, they like to grow out of woodchip mulch. We picked these at the base of our lilac and forsythia plants. Morels are easy to identify apparently, but are hard to find because they are so close in color to the medium in which they grow. This is easily the best garden surprise of the year.

I'm into

Omelettes these days. I've perfected my ideal one. It involves yogurt and tons of fillings.




If you're lucky, I'll make you one.

Ever Wonder

What happens to an eggplant you roast in the oven for too long?




It turns into a squid. Still yum,though.

New Favorite Side Dish

Zucchini and lemon is my new favorite flavor combo. I added prosciutto to this and it turned out great. Wish I'd snapped a pic.

SAUTEED ZUCCHINI RIBBONS

Active time: 25 min Start to finish: 25 min

2 lb medium zucchini (about 4)
2 tablespoons olive oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons finely grated fresh lemon zest
Special equipment: a Japanese Benriner* or other adjustable-blade slicer


Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.
*Available at Asian markets and some specialty cookware shops

Makes 4 servings

Dukka

Have you ever heard of it?






I hadn't until we stopped by the World Spice Merchants at Pike Place Market. From their website:

A relative of Zahtar, Dukka is used in Egypt as a table condiment and as a dip for bread. Sprinkle over meats and vegetables or dip a chunk of your favorite loaf into some good olive oil, then into the Dukka for an Egyptian inspired treat. Contains Sesame Seed, Roasted Chick Peas, Coriander, Cumin, Tellicherry Black Pepper, Thyme and Sea Salt.

Sounds delicious and smells heavenly. I also think it would be great on popcorn. Can't wait to try it...

Ozette

We got a special treat in our CSA this week, The Ozette Potato:



From the Slow Food web site:
The Ozette came from Peru by way of Spanish explorers to the Makah Indians at Neah Bay, Washington in the late 1700s. The Ozette is also known by the names, Anna Cheeka’s Ozette and Makah Ozette. It is considered a fingerling potato, as its size ranges from 3-7 inches in length and 0.75-1.5 inches in diameter. The potato has an earthy and nutty flavor that is similar to the taste sensed in cooked dry beans. The flesh is firm and the texture is very creamy. The Ozette is generally served steamed, fried, or roasted. The Ozette is grown predominantly in private gardens for specialty menus and for personal consumption.



The mister roasted them and then used them to slightly wilt our Arugula salad with Copa and Manchego. Damn, it was delish and those potatoes were smooth and creamy. Can't wait to try them steamed and mashed. So Yum.

Cafe Juanita News

My most favoritest of restaurants is Cafe Juanita in Woodinville. I just got an email from them about their Monday Evening Family Style Dinners:

Family style menu's will be available for parties of 4 and larger on Monday evenings. Below is a sample menu for our first Monday evening March 5th. The full dinner menu is also available on Mondays.
First Course

House Smoked Trout with Toasted Horseradish, Pickled Fennel and Beets
Jeremy's Watercress with Moscato Pickled Apple

Second Course

Tagliatelle with Bottarga di Muggine, Taggia Olives, Crispy Chickpeas and Marjoram

Third Course

Tagliata of Wagyu Rib Eye with Castelmagno Sauce
Spicy Roasted Cauliflower with Pinenuts, Lime and Cumin

Dessert

Brown Butter Pear Crisp with Fennel Seed Gelato

$42 per person

Can't wait to check it out.