little ms foodie

dayne made dulce de leche gelato!! here a scoop served with a bit of the raspberry ice cream from a few days ago sorry it's blurry! I was in a hurry to eat it!

nan, that salad looks great, could you share the recipe?? ann- gorgeous!! I've done rack similarly and for special occassions used Joel Rubochon's mashed potato recipe, have you tried that?? alinka- poor thing, your in 'Bama right?? ugh! tonight we started with a cocktail - Tom Colligrino and a plate of snacks: goat cheese marinated in EVOO and thyme, dry salami, Blue cheese, rosemary flat crackers then a capresse salad with heirloom tomatoes, aged balsamic and fluer de sel orange ginger chicken and fried rice for the entree (why does chicken look so boring?? I should have sliced in and plated in on the rice) all served with a non oaked Silverlake reserve chardonnay WA

hubby made fantastically light and fluffy blueberry buttermilk pancakes yesterday. We sat on the floor and ate them at the coffee table while watching TV- perfect sunday morning!!

We attend a secret supper club here in Seattle from time to time. It's quite fun, great food, fun to see local chefs working and doing anything they want. The one in Seattle is spendy though so we can't go very often.

another outdoor concert this weekend, I'm re reading this for additional ideas......... other things I've thought of are mediterrian orzo pasta salad and salmon rillettes (out of the Bouchon cookbook)

Friday we started with left over salmon rillettes and Lillet blanc Then we made fried buttermilk chicken and squash casserole courtesy of Dave's blog Saturday we had a friend over and had a little paella party- txacoli wine served with chorizo, manchego, quince and tomato bread. Then a few Riojas served with a big pan of seafood paelle- halibut, clams, mussels and shrimp- made outside on our firepit. Dayne made dulce de leche gelato for dessert! Last night we started with fried squash blossoms then country ham and mango salad from July Food & Wine and steamed the leftover clams and mussels with wine, veg stock, shallots and garlic All this was served with Glass, a pinot rose from OR

beautiful beginning, I know we will be in for a treat this week!

We had some friends over that have a young baby and don't cook much- I played Rachel Ray basically and had her help me put together a quick and easy meal to help her with ideas. Started with Lillet blanc, poached and smoked salmon rillettes from the Buchon cookbook on toasted Parisian baguette. Then antipasto salad from this months Food & Wine, parmesean pork scallopine and creamy fresh corn. Served with a 2003 Artesa Chardonnay. Homemade raspberry ice cream for dessert.

started with the daquerie cocktail from Killer Cocktails- yum, would never have guessed that was where fruit slushys came from and a platter of rosemary crackers, Salumi finoccinoi (sp???) and a block of Asiago cheese. Then lemon risotto and a salad

I just got that attachment also. Where is the base recipe? I would like to try that... ← It's just the vanilla ice cream recipe from the Bouchon cookbook, with a half-pint of rasperries (that had sat for a few minutes with just a little sugar on them) added during the last 2-3 minutes of mixing. It uses whole milk and something like 6 egg yolks!

Well I just watched the preparation but basically they made a batter with eggs, flour, spices and dipped salmon that had been cut into log shapes or fingers. then pan fried in shallow vegtable oil They served an arugula sauce with it but I preferred it on it's own.

tsquare mentioned Flying Fish, here is info on their private room. Flying Fish

I bought the hubby an icecream maker attachment for the KitchenAid for his birthday a week ago. His first icecream! fresh raspberry using Thomas Keller's base recipe- it was good!!

I've got some catching up to do!! Last Friday we had a picnic at a winery while watching the Gipsy Kings concert. I made chicken salad with red grapes and served it in endive leaves; roasted potato and green bean salad with a tarragon mustard dressing and chocolate cream cheese cup cakes...many bottles of wine! Saturday we started with a cocktail out of Killer Cocktails (can't remember what it was called- gin, bitters, grand mariner........) and some flatbread crackers with a Piedmontese cheese Then we grilled lamb chops marinated in EVOO, rosemary, garlic and lemon. Served with marinated zucchini from Mario's new book and pan fried zucchini blossoms Sunday after an entire day of sailing around the San Juan Islands Dayne's aunt and uncle made us a wonderful dinner on the beach. Sorrel soup, beer battered salmon, sauteed turnips and cucumber/mint salad. here's a shot of the salmon being started for dessert we had blueberry cake and this............ not a bad view !!! last night we started with mojitos with a twist, used a bit of grapefruit juice. paired with some Salumi finocciona salami, local farmers cheese and crackers. Then grilled halibut in tarragon mustard sauce, some leftover marinated zucchini and some herbed rice. for dessert Dayne's first attempt at homemade ice cream- fresh raspberry:

Glad that worked out for you, I had my wedding rehearsal dinner in that room and it is gorgeous.

hmmmm....perhaps a 'How To Use' thread by Cellartracker on eG??? it is free shareware..........

Adam- beautiful pictures!! what is the square of green in this? Is it sea beans??

standard summer fare last night! steaks, garlic bread and sweet Walla Walla onions done on the grill, new potatoes tossed with butter, fresh oragano and lemon thyme, summer salad. I have to get some figs!! Last time I stuffed them with a marble of blue cheese and wrapped them in proscuitto, baked until the meat just shrunk on them. drizzled with honey. YUM!!

Ahem, care to share or do I have to make you and yours dinner to bribe it out of you? ← Oh I'll take that dinner please!!! but so you know where to shop for the makings you can check out Big John's PFI in Seattle I think you've been there but if for some strange reason you haven't email me, it's hard to find the first time.

I only cook things that I like however I do take into consideration my guests likes/dislikes and then find things that will be good for all. I will usually throw in one 'strange' thing for them to ponder

my version of salad nicoise (made last week)

Dave your blog has been very enjoyable, can't wait to try a few new dishes you've done! BTW if you haven't have time to try the El Diablo drink, make some. We tried it last night, yum!

We had a party for 16 in the private room last saturday for a birthday. pizza crusts were a bit softer this time ( I need to remember to ask for the extra crispy) but the flavors on top were great. I had the primavera which was wonderful. desserts were all big winners with the ball of papaya, mango and raspberry sorbet dipped in white chocolate being the HUGE winner. The place is FUN for a party but I think 12 in that private room should be max p.s. I never order the mushrooms!

Tonights dinner started off with a cocktail I read about in Dave's blog: El Diablo, these go down VERY easy!! next up was gazpacho blanco made with a local bakery's summer corn loaf, drizzled with avocado oil and cucumbers and melon then shrimp ceviche tostados and grilled corn on the cob with marjorem butter

Sweet onions like Walla-Wallas, Vidalias and Maui Sweets are easy to distinguish after cooking -- they're the onions with no taste. I think sweet onions are superb if you treat them very lightly, but insipid in anything cooked longer than an onion ring (which, in my opinion, might be the single best use for sweet onions). ← Thanks guys, will go with the regular ones. I actually really love grilled Walla Walla sweets as a side dish. They are local to my friends in Alaska!