laurel

Dinner for 8: To distract everyone while I was finishing everything else: Cheese plate with Nokkelost, smoked gouda, crostini (made from leftover bread that wesza brought to the Mozzarella pulling gathering), and apples. Smoked salmon with sorrel cream sauce When we all sat down to eat: Seared sea scallops with 3 mushrooms (shiitake, lobster, and porcini). Roasted baby carrots and onions Roasted sugarloaf squash rings Bok choy with oyster sauce Spinach crowns with sesame-vinegar sauce (from Zen Vegetarian Cooking) Sauteed tuscan kale with white beans (from Mediterranean Grains and Greens) Spinach and carrot greens sauteed with a touch of tomato paste And finally, for dessert: Cardamom semifreddo with mango sauce

Everything is good roasted or sauteed...

I like Shanghai Shanghai. It's in a strip mall near the mall and movie theater. Make sure to ask for the Chinese menu with the pictures; all the good stuff is on there.

Looks like yesterday was a good day for roasted cruciferous vegetables. I made roasted thinly-sliced kohlrabi. The flavor was very similar to roasted cauliflower (maybe even a little sweeter), but it didn't quite have the visual appeal of a big pile of caramelized white flowers. We also had miso soup with tofu, oysters, carrots, and baby bok choy; and apples and cheese for dessert.

Squash and Pecan Casserole Serves 8 as Side. I made this for the Pacific Northwest board's holiday potluck. It's based on the recipe for Butternut Squash Souffle in the Dillard House Cookbook. Squash 1 winter squash 3 eggs 1/2 tsp vanilla extract 2 tsp grated ginger Topping 2 T butter 2 T brown sugar 1/4 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp coriander 1/2 tsp cumin 1/4 tsp salt 1 c coarsely chopped pecans For the squash filling: cook squash until soft (I like to cut it into large chunks, brush with olive oil, and roast at 400 for about 45 minutes), then peel and mash or puree. Stir in eggs, vanilla, and ginger. For the topping: melt the butter in a small bowl, and stir in the sugar, spices, and salt until well blended. Stir in pecans until well coated. Spread squash in a 9 inch pie pan (or other suitable vessel), and put the pecan mixture on top. Bake at 350 for about 30 minutes. Keywords: Side, Vegetables, Vegetarian, Dinner, Easy ( RG782 )

Squash and Pecan Casserole Serves 8 as Side. I made this for the Pacific Northwest board's holiday potluck. It's based on the recipe for Butternut Squash Souffle in the Dillard House Cookbook. Squash 1 winter squash 3 eggs 1/2 tsp vanilla extract 2 tsp grated ginger Topping 2 T butter 2 T brown sugar 1/4 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp coriander 1/2 tsp cumin 1/4 tsp salt 1 c coarsely chopped pecans For the squash filling: cook squash until soft (I like to cut it into large chunks, brush with olive oil, and roast at 400 for about 45 minutes), then peel and mash or puree. Stir in eggs, vanilla, and ginger. For the topping: melt the butter in a small bowl, and stir in the sugar, spices, and salt until well blended. Stir in pecans until well coated. Spread squash in a 9 inch pie pan (or other suitable vessel), and put the pecan mixture on top. Bake at 350 for about 30 minutes. Keywords: Side, Vegetables, Vegetarian, Dinner, Easy ( RG782 )

We had an egullet Mozzarella-making gathering in Seattle last week. We used the recipe from Home Cheesemaking by Ricki Carroll (available on http://www.cheesemaking.com; I think this is also the same recipe in the 30 minute mozzarella kit on that site), and I think it went pretty well. It was a lot of fun kneading and stretching the lumpy curds into shiny balls of mozzarella.

No sandwiches on donut?

... attempt to drain a batch of ricotta with a "clean" cloth just washed (with the rest of my clothes, with soap) in the washing machine.

It might be interesting to do some experiments such as the oen mentioned in this thread.

Mozzarella-making gathering last night: We of course had to start out with a cheese plate: Fresh cow's milk cheese I made last week, Nokkelost and Smoked Gouda Joe and I picked up at Everybody's Store last weekend. Placebo brought some curds and Jack cheese made at Beecher's, as well as another really good aged cheese (which I forgot what it was again), and wesza brought some crackers and bread from Tall Grass Bakery (OK, so more like a cheese table...). While we were stirring the cheese, we had: Ezell's fried chicken, contributed by heyjude albacore and white maguro sashimi that Joe picked up from Uwajimaya a salad with red onion, cherry tomatoes, cucumber, red pepper, and olive-oil marinated feta roasted kabocha squash cranberry beans parsnip gratin Finally, after all the pulling and kneading, we got a chance to eat the mozzarella we made. Then, for dessert, we had the rhubarb custard tart from Slow Mediterranean Kitchen with some cultured cream.

Mostly leftovers tonight: Fava beans with tomatoes Butternut squash soup Smoked salmon and lactic cheese (soft, fresh, mild cheese from Home Cheesemaking)

Camera broke, so no pictures :( Dinner for myself: Salad with homemade queso fresco and roasted pumpkin seeds Roasted cauliflower (inspired by all the cauliflower action in this thread). Really good! I don't know why I've never done it before..

Yep, we spent quite a bit of time stretching the mozzarella. The whey was heated up to about 150, then we just scooped up balls of it and took it over to the sink to stretch it. The cheddar was not actually cheddared. She described it as kind of a farmhouse style, where the curds were simply stirred as they cooked. Most of the cheese we made in the class was based on Ricki Carroll's Home Cheesemaking book (which I just received a copy of). Do you carry citric acid at Beecher's? I was thinking of organizing a mozarella-making gathering...

Saturday, dinner for two: Spaghetti Squash Puttanesca: Smoked Tofu: Monday, dinner for six: Butternut Squash Soup: Tea-smoked Tuna and Salmon Eggs: Roasted Brussels Sprouts: Coconut Parsnips and Rutabagas: Fava Beans: Pumpkin Pie:

Went to 727 Pine for lunch today. Excellent! The salmon was crisp and tender, and the roasted rings of delicata squash were also really well done.. sweet, slightly spicy, and caramelized. I also liked the cinnamon parfait dessert... rich cinnamony ice cream on a cinnamon cookie-thing with crunchy, vanillay roasted pears, bisected with a paper thin dried pear slice. I think 727 is my favorite of the 5 25/25 places I've been to.

Potato case? What's that?

It was taught over two classes. On the first day, we started with making cultured butter, then used the buttermilk from that as the culture for feta, then we made queso blanco and a yogurt cheese. On the second day, we made 30 minute mozzarella (without culture), paneer, chevre, and cheddar. If you're planning to sell cheesemaking supplies, you should probably get in touch with Linda (the class instructor). She was complaining about not being able to get cheesemaking supplies locally, so she'd probably be willing to mention you to her students if you do. She might also want to teach a class there.

At lunch today I mentioned taking a home cheesemaking class, and people seemed interested in it. The same instructor will teach a "Holiday Cheesemaking and Fermentation" class in Mountlake Terrace in December, and "Cheesemaking and Fermentation" (the class I took) at NSCC in January. The schedule is on the instructor's website: http://moonwise.wmnsnetbiz.com/

Great, I'll probably see you at 9 :) I feel pretty much the same way as you about the market hours. I like going before work, but at 9 everyone is still setting up..

Curried Conch: Mushroom and Pea Vine Stir Fry: Baby Cabbages:

What are your hours? I'll be at the market Friday morning to pick up my CSA stuff, and I'd love to stop by..

This forum seems to have been slightly messed up by the upgrade, and I can't see some of the posts, so could anyone interested in lunch this Thursday (1 PM, Earth & Ocean) send me an email? Thanks!

Sunday, Dinner for 5: Tuna Sashimi Salad with Wakame Seeweed and Kohlrabi: Spicy Seafood and Squash Stew: Balsamic Roasted Parsnips, Onions, and Carrots: Spaghetti Squash: German Cheesecake with Persimmon Slices and Warm Blueberry Sauce:

Looks like we have quite a few people interested in Earth & Ocean for lunch. Details: Earth & Ocean 1 PM, Thurs Nov 20. I've also invited my regular Thursday lunch crowd, so it may be a big group (about 8). If you can, send me an email or PM if you want to come, so I can make a reservation on Tuesday.