Cooking with Food and Wine

[SparrowsFall]

If Steve will permit me to finish them in his oven,

Consider it permitted! And with pleasure.

[SparrowsFall]

I'd like to give the saucy clams and shrimp with wild mushrooms a whirls along with the garlicky shrimp with olive oil if no one else really wants to do that one.

←

Well the garlicky shrimp did catch my eye (what a surpise). But I'm sure I'll turn up something else and still get to benefit from Rocky doing it. Hey there was a thread a while back on where to get fresh (live?) shrimp in seattle, with people absolutely raving about how much better it is. I could look it up, but being lazy, I'm wondering if anyone remembers off the top of their pointy little heads?

Steve

[Abra]

Wow, live shrimp. Must have been somewhere in the ID, huh? I'm thinking that we shouldn't be doubling any recipes, even with the number of people we have, and should do it as a series of small plates. What say you all?

Maybe we each should bring enough little plates to serve the dishes we make, since I doubt that Steve, even with his formidable dish collection, has enough for this shindig.

Or should we just dump it all on one plate and dive in?

[MsRamsey]

I've had live shrimp (amaebi) at Shiki on lower Queen Anne. They are delicious. They lightly batter and fry the heads and bring them out to you separately.

[little ms foodie]

DARN!! We can't do the 22nd because of a friends b-day. We'll really miss doing this with you guys and will look for a full report of the dishes!

Have a great time you guys.

Wendy

Edited January 10, 2005 by little ms foodie (log)

[FWED]

FWED will be able to come out and play. Right off the top of my head I can't think of any Spanish desserts but I will come up with something. Perhaps I will call Ferran Adria and see what he recommends. Just kidding. Ed ( Mr. Mac & Cheese) will be working that day but will join us about 6:30. Thanks Steve for hosting this. Fred

[Abra]

FWED - get the magazine and you'll find a number of Spanish desserts. That's the idea this time - all from that issue. Glad you can come out to play! And we'll miss you, lmf and kayswv - hope to see you next time.

[Abra]

Ok, now that we're on a new page, here's the update.

Thanks to Sparrowsfall, I am happy to announce that we will have our fiesta on Saturday Jan. 22 at his home in Seattle.

Here's what I know so far, omitting people who cannot join us that day, and leaving spaces for you to tell us

a)whether you'll be bringing someone, and

b) what food you'll be doing

Rockdoggydog - Saucy Clams and Shrimp with Wild Mushrooms, and Garlicky Shrimp with Olive Oil

White Lotus

SeaGal?

Cheeseandchocolate - Cauliflower Gratin with Manchego and Almond Sauce, and Toasted Bread and Bittersweet Chocolate

Sparrowsfall - Ham and Chickpea Saute Surprise

Abra and Shel - Pork in Adobo Sauce and Cabrales Phyllo Rolls with Sherry Dipping Sauce

Laurel and Jow - Mackerel Escabeche with Asparagus and Artichoke Hearts, and Smoky Chard

Eden? - Chickpea and Spinach Stew and Fried Gorgonzola Bites

MT-Tarragon?

FWED and Ed - dessert as yet undecided

Check out page 78 for Spanish wine suggestions.

Anyone else want to join in the fun?

Edited January 11, 2005 by Abra (log)

[vengroff]

Damn, can't make the 22nd. Sounds like it's going to be great.

[SparrowsFall]

Well, it seems that Abra and Rocky have *stolen* the things I wanted to make. So I'm going to do something that's not in that issue. Horrors. Hey, but it's my party....

Inspired by something I had at Harvest Vine, like most things there an incredibly simple dish, but tarted up (par moi) with other delicious yuppie add-ons. It ain't got a name, but here are the ingredients:

Garbanzo beans

Ham

Garlic

Sun-dried tomatoes

Red pepper flakes

Olive oil

A hot, heavy steel skillet

Coarse sea salt

Okay now use your imagination.

Just threw this together tonight, and what with the red pepper and the salt and the ham, it absolutely screamed for beer. Who was I to say no?

I didn't eat the skillet, by the way. But I was eyeing it...

Steve

[little ms foodie]

Well, it seems that Abra and Rocky have *stolen* the things I wanted to make. So I'm going to do something that's not in that issue. Horrors. Hey, but it's my party....

Inspired by something I had at Harvest Vine, like most things there an incredibly simple dish, but tarted up (par moi) with other delicious yuppie add-ons. It ain't got a name, but here are the ingredients:

Garbanzo beans

Ham

Garlic

Sun-dried tomatoes

Red pepper flakes

Olive oil

A hot, heavy steel skillet

Coarse sea salt

Okay now use your imagination.

Just threw this together tonight, and what with the red pepper and the salt and the ham, it absolutely screamed for beer. Who was I to say no?

I didn't eat the skillet, by the way. But I was eyeing it...

Steve

←

we had a similar dish in Barcelona but it was garbonzo beans and baby squid. YUM!

[laurel]

Joe and I will both be there. I haven't picked up the magazine yet, but from the list of recipes, the Mackerel Escabeche stands out, so you can put me down for that. I might also make the Smoky Chard, if they both end up to be pretty quick.

[rockdoggydog]

Well, it seems that Abra and Rocky have *stolen* the things I wanted to make. So I'm going to do something that's not in that issue. Horrors. Hey, but it's my party....

Inspired by something I had at Harvest Vine, like most things there an incredibly simple dish, but tarted up (par moi) with other delicious yuppie add-ons. It ain't got a name, but here are the ingredients:

Garbanzo beans

Ham

Garlic

Sun-dried tomatoes

Red pepper flakes

Olive oil

A hot, heavy steel skillet

Coarse sea salt

Okay now use your imagination.

Just threw this together tonight, and what with the red pepper and the salt and the ham, it absolutely screamed for beer. Who was I to say no?

I didn't eat the skillet, by the way. But I was eyeing it...

Steve

←

Hey Steve,

You can have the garlicky shrimp you know. I would be happy to make an olive, cheese, and cured meat platter instead. In fact, the scouting for that would be so much fun that I think I insist you take the shrimp.

Rocky

[Abra]

Laurel - the chard is timed at 25 minutes, the mackerel at 30. So, if you believe F&W, the two would take an hour to prepare. I'll put you down for both, but if you want to give one up to somebody else, just let us know.

Steve, please say you'll go for the shrimp, track down the live ones, and blow us all away!

Edited January 11, 2005 by Abra (log)

[MT-Tarragon]

I'd love to come. My fianceé is coming home from six weeks in India this week, though, and I will have to make sure that she doesn't have other plans for that weekend. She lived in San Sebastian for a year, though, so she would probably love to come for some great food. I'll pick recipes when I have her answer.

Thanks,

Matt

[SeaGal]

I'm drawn to several things, so maybe I'll let popular vote decide which 2 I make. They are the following:

Sweet Pea Soup with Majorero cream and Roncal crisps

Leeks Romesco with crumbled Garrotxa cheese

Twice-baked potatoes with Tetilla and roasted fennel

Tender Artichoke Heart stew with peas

White bean and chorizo salad

I'm leaning toward the pea soup and the leeks, but then again those others sound good too. Of course, the dishes with cheese may be dependent on finding the right cheese, but I'm hoping the Spanish Table will be able to help out. Also, I'm not sure what artichokes are looking like this time of year. The pea dishes call for frozen peas and I'm fine with that as it's hard to find really good fresh peas this time of year, but I'm not a fan of frozen artichoke hearts anytime of year.

Let me know what you all think.

It looks like I'll be able to attend, barring any complications. SeaGuy has said he'll be happy at home if I rent him DVD's and set out food/beverages for him.

Jan

[white lotus]

It will be me and Mr. White Lotus. We will be bringing the Leeks Romesco with Crumbled Garrotxa Cheese and the Tomato Salad with Mint Dressing. Thankyou Al for the password for the magazine. Thankyou Steve for hosting and Thankyou Abra for organizing. WL

[Abra]

Ok, here's where we are so far:

a)whether you'll be bringing someone, and

b) what food you'll be doing

Rockdoggydog - Saucy Clams and Shrimp with Wild Mushrooms, and Garlicky Shrimp with Olive Oil

White Lotus + Mr. WL - Leeks Romesco with Crumbled Garrotxa Cheese, and Tomato Salad with Mint Dressing

SeaGal

Cheeseandchocolate - Cauliflower Gratin with Manchego and Almond Sauce, and Toasted Bread and Bittersweet Chocolate

Sparrowsfall - Ham and Chickpea Saute Surprise

Abra and Shel - Pork in Adobo Sauce and Cabrales Phyllo Rolls with Sherry Dipping Sauce

Laurel and Joe - Mackerel Escabeche with Asparagus and Artichoke Hearts, and Smoky Chard

Eden? - Chickpea and Spinach Stew and Fried Gorgonzola Bites

MT-Tarragon - we're hoping your fiancee wants to come!

FWED and Ed - dessert as yet undecided

Check out page 78 for Spanish wine suggestions.

Anyone else want to join in the fun?

SeaGal - we don't have any potato dish, so that sounds nice to me, as do all the others. WL picked up the leeks, though. I have seen tetilla at PFI - it's worth calling them first in case they don't always have it. And we don't have any chorizo dish either - they have the Palacio at both Spanish Table and Whole Foods, if anyone wants to take that one on.

[SparrowsFall]

Steve, please say you'll go for the shrimp, track down the live ones, and blow us all away!

←

Oh if you insist. (thanks Rocky). I did find a ref from msramsey to getting fresh shrimp at mutual seafood, though I didn't turn up the lengthier discussion, which was rhapsodic.

And, speaking of rhapsodic, MsRamsey her very own self is going to be in town, and promises to grace us with her presence (and, I hope, her appetite)!

Anyone else needs to go shopping (especially for seafood) on the 22nd, let me know and we can carpal.

Steve

[SparrowsFall]

I count fifteen at this point, which exceeds my dining chair population (and dining table perimeter capacity) by 5. But if people don't mind eating in the living room, there's seating there.

[SeaGal]

OK, I'll bring the twice baked potatoes with tetilla and roasted fennel and the white bean and chorizo salad with olives.

How cool that Ms Ramsey is joining us

Jan

*edited cause I left something out.

Edited January 12, 2005 by SeaGal (log)

[heyjude]

I've been too lazy to log on, but have been following the thread from day one. We'll be there and will eat standing up, if necessary. I don't have the magazine, but I'll get it and pick something or take an assignment. It will be lovely to see you all.

[SeaGal]

I count fifteen at this point, which exceeds my dining chair population (and dining table perimeter capacity) by 5. But if people don't mind eating in the living room, there's seating there.

←

One solution to the chair/table space issue is to not have this be a sit-down meal. The food lends itself to grazing since there is so much variety and if we're not making double batches etc., there may be only a bite or two of some dishes anyway.

[white lotus]

I second SeaGal's suggestion that the party be more free form vs. sit down. I can bring extra folding chairs if you need them. With 15 people, I was wondering whether I should double my recipes or not? This is going to be a fabulous party!WL

[MT-Tarragon]

Sadly, it looks like neither I nor my fiancee will be able to make it. <weep> So you can take us off the list. On the up side for everyone else, more space for you!

-Matt