Canlis Parsnip Soup Hazelnut Gremolata

Canlis Parsnip Soup Hazelnut Gremolata

This lovely Canlis Parsnip Soup Hazelnut Gremolata came from, you guessed it, Canlis Restaurant in Seattle. It also came with a lovely story. I was first exposed to Canlis a few years ago now, when my dear friend Andrea was married in Seattle. It was a gorgeous October weekend with fall leaves, sunshine, and lots of amazing food. Since everyone came from out of town, they planned the entire weekend for us and we had a lovely tour of the city on a double decker bus. We had dinner at Matt’s in the Market after the rehearsal and it was excellent. We caught up with friends, enjoyed several cocktail hot spot, and then, after a beautiful ceremony, we were treated to dinner at Canlis for the reception. It was absolutely lovely. We had the entire upstairs to ourselves complete with a gorgeous view of the Sound and of course an amazing meal. The evening started off with pink bubbly, toasts, and a jazz band. A paired wine dinner followed and while each course was absolutely excellent, for me, it was the Canlis Parsnip Soup Hazelnut Gremolata, which was paired with an amazing Sancerre that stole the show. Part of it … Continue reading

Maple Nutty Brown Ale Acorn Squash

Maple and Ale Acorn Squash finished squash

When your sister is a winemaker, people often ask about what winemakers drink. And the truth of the matter is that a lot of the time, winemakers drink beer. Especially during times of heavy tasting, it’s important to keep their palette focused and fresh and aside from the fatigue of constant tasting, too much wine can become boring, believe it or not. And when you’re drinking beer, sometimes cooking with beer is a nice complement as well. This Maple Nutty Brown Ale Acorn Squash is a recipe my sister came up with for me. We made it together last fall while we were talking on the phone one night and both really loved it. Unfortunately for you, I never got around to posting it. It’s the perfect side for a Fall meal. Over the past year, I served it with a Pork Tenderloin and Roasted Brussels Sprouts once or twice, but sometimes Marc and I eat Maple Nutty Brown Ale Acorn Squash for dinner as an entrée in an of itself, perhaps topped with a few spicy pecans. Maple and Ale Acorn Squash is full of flavor and very beautiful so while it is easy enough for just a party … Continue reading

Sour Cherry Apple Cider Caramels

Sour Cherry Apple Cider Caramels squares with maldon

“Seriously Barrett, Sour Cherry Apple Cider Caramels?” I know, I know, I’m always figuring out dishes in which to stick sour cherries, as well as their juice. But it’s for good reason- they’re that good. Recently, I found one more such dish. I’ve been making soft caramels as party favors for years, but recently, I’ve seen lots of recipes for Apple Cider Soft Caramels, which just sounds so deliciously fall. And of course, the topic of apple cider got me thinking about Cherry Cider, and Cherry Apple Cider, (two very different things, I swear) which were prevalent where I grew up. Ruminating about cherry cider necessitated a Fall update for my soft caramel recipe. So here we are, Sour Cherry Apple Cider Caramels. I tested it out with just cherry cider, and frankly it was a bit too much, but this blend hints at cherry. In fact, it kind of plays with your mind and has you wondering what you’re tasting until boom, you know it’s cherries. “It sounds delicious Barrett, but a candy thermometer, that sounds technical?” This is a very forgiving foray into caramel making, so don’t let the thermometer intimidate you. And dive right into the delicious … Continue reading

Smoked Salmon on a Potato Pancake

brunch with cedar kitchenette smoked salmon on potato pancake

Cooking with Cedar Kitchenette: Smoked Salmon on a Potato Pancake came about when a mutual friend introduced me to a fellow Philly blogger Laura of Cedar Kitchenette. She’s an accomplished baker and still in high school- so cool. We decided to meet up, make brunch and talk tricks of the trade. Laura let me pick the menu and I decided on this lovely brunch pizza of sorts based on a Martha Stewart recipe: Smoked Salmon on a Potato Pancake. We were both really happy with how it came out, and so were our guests. It’s always hard to take great pictures when you’re distracted and hosting guests, so of course I made it again the next day to get me perfect shots. It wasn’t exactly torture to eat it again the next day and I still had all of the ingredients around. This gave me the perfect opportunity to perfect my technique. Since I no longer had guests, I made a small 8-inch serving just for me and I have to admit the smaller size was much easier to maneuver if less impressive. You could easily make a few of the potato pancakes ahead of time and rewarm when guests … Continue reading

Hair of the Dog Breakfast Margarita

Hair of the Dog Breakfast Margaritas

This Hair of the Dog Breakfast Margarita is one of those “you’ll just have to trust me and try it” recipes, because it sounds a little wacky. But I promise you’ll like it. It’s really nice as a breakfast drink as it’s a little savory. Think a Bloody Mary replacement… I suppose the cat’s out of the bag, I’m into those lately (à la my Sunny Mary: A Bloody Good Alternative). The inspiration for the Hair of the Dog Breakfast Margarita was an article on Austin bars, but as you can see, I’ve run with it. I lightened it up so it doesn’t have much alcohol in it- perfect for a rejuvenating weekend brunch drink. The Hair of the Dog Breakfast Margarita is also a great mocktail. Instead of infusing tequila, just infuse some water, or even sparkling water, if you want a little effervescence. And of course you can add as much tequila as you like. Just make sure you add the jalapeño stuff by taste so you don’t get it too spicy for your guests. Who says margaritas aren’t for breakfast? Not me. … Continue reading

Fall Kale Salad with Spicy Garbanzos

Fall Kale Salad with Spicy Garbanzos closeup

I’m back on the kale salad band wagon, but this time, I’ve taken a decidedly Autumn turn with my Fall Kale Salad with Spicy Garbanzos. This salad is definitely hearty enough to eat for dinner and it’s great vegetarian or with bacon. When I make it vegetarian, I double the garbanzo bean part of the recipe. In fact, I pretty much always make double the garbanzos, or even triple, because whatever is leftover makes a delicious snack. It’s time to get apple picking, because they’re not just for dessert, they’re great in my Fall Kale Salad with Spicy Garbanzos. … Continue reading

Fall Centerpieces in Blues and Rusts

Fall Centerpieces in a blue and white pitcher

One of my favorite things about flower arrangement, is letting the vase impact the shape and scope of the piece. Last Friday, I staged a photo shoot for my Thanksgiving Pie Project, (more to come on that SOON!) and in the process purchased bunches of flowers in blues and rusts. Because I wanted lots of different textures, I ended up with plenty of flowers to make about five different arrangements. I always pull out all of my vases and start building from there. The flowers and vases will guide you to make balanced and pleasing shapes. And then you can give some to nearby friends and family, or fill your house with flowers. Here’s what when in my cart: Purple and Blue: Stock, Lisianthus, Statice, Delphinium Rust: Amaranth, Cockscomb, Eucalyptus Lower vases lend themselves to more dense arrangements. I love the impact of the intense blue of the delphiniums, orange of the cockscomb and purple stock next to each other in this closeup. I love this shot that highlights the architecture of the rust amaranth and the seeds of the eucalyptus.In my largest vase, I wanted to break up the square effect of the vase, so I had sprays of … Continue reading

Let’s Fix it: Reheating Pizza

Let's Fix it Reheating Pizza

Here’s another quick and easy Let’s Fix it! tip for you: Let’s Fix it: Reheating Pizza. It’s taken me years to figure out the best way to reheat pizza. Maybe not all pizza, because some you eat cold for breakfast. But really good pizza… Homemade stuff; that fancy Brick oven pizza. Believe it or not you don’t even have to turn on your oven. The best way to reheat pizza is actually in a pan, on the stove, with a lid. The direct heat on the bottom of the pizza will toast the crust and make it crisp, the steaming that comes from covering the pan with a lid will reheat the toppings and the cheese. Genius, I tell you. Let’s Fix it: Reheating Pizza may become your favorite Let’s Fix it! tip yet. Yield: one – 2 pieces of pizza, depending on size of pan. Cook Time: 3-5 minutes total Prep Time: 1 minute (yeah leftovers!) Turn stove on medium low. Set a piece of pizza in the pan. Cover. Check on it after 3 minutes. It may take up to 5 minutes.   … Continue reading

Runny Egg Pizza (Guanciale Béchamel)

Runny Egg Pizza (Guanciale Béchamel) on pizza stone

Runny Egg Pizza (Guanciale Béchamel) is my knockoff of the Uova Pizza da Barbuzzo Restaurant in Philadelphia. Barbuzzo is one of my favorite restaurants in Philly, and the Uova Pizza is one of my favorite pizzas. They don’t make it year ‘round though; come springtime, quite seasonably reasonably, Brussels leaves give way to shave asparagus. Much to my consternation. If you aren’t lucky enough to live in Philly, where you can go out for this Runny Egg Pizza (Guanciale Béchamel), now you can make it at home so you’ll know what you’re missing, and why you need to come visit Philly ASAP. And you should absolutely let me know how close my Runny Egg Pizza (Guanciale Béchamel) is to the original. * One of my favorite cured meat products. It’s a cured cheek, or jowl. If you can’t find it, Serrano ham, prosciutto, pancetta or even bacon will do the trick but you won’t get the same amazing texture. The guanciale lardons explode in your mouth like meat pop rocks. In the best possible way. Way. … Continue reading

Tomatoes on a Fence

Tomatoes on a Fence 3

I’ve now had the pleasure of dining at Blue Hill in New York a couple of times. Last fall, I took my parents when they were in town visiting, and it was the catalyst for these beautiful photographs. Of course the whole meal was wonderful, but to my dad, who is a master craftsman when it comes to all things carving a woodworking, the highlight was the amuse bouche. Tomatoes on a Fence is a tribute to both Blue Hill, and my father, who share the gift of helping others see the art in the beauty of the natural word and appreciation for the nourishment we take from it. The amuse was in many ways, the simplest of things. It featured tiny heirloom vegetables blanched or served raw on a “fence”. Dad was so entranced by the beautiful fence that he made me one for Christmas. It’s definitely not a serving item that I use all the time, as it really does require tiny vegetables to make the scale work, but I couldn’t pass up the chance to share this lovely sculpture with you during the height of heirloom tomato season. The beautiful tomatoes look like precious gems or painstakingly … Continue reading

Lemon Verbena Sheep Yogurt Ice Cream

Lemon Verbena Sheep Milk Ice Cream

By popular request, I’m posting a variation on my Lemon Verbena Sheep Yogurt Ice Cream, which you may have tried if you came to my pop-up restaurant last Summer. Why sheep’s milk, you ask? Sheep’s milk has a higher fat content and a slightly sweeter taste than cow’s milk. If you’re like me, and sheep’s milk cheeses tend to be your favorites, then this ice cream will be worth the ingredient treasure hunt that may be required. Of course you can follow this process with regular cow’s milks whole yogurt, but there’s a thickness and sweetness that comes with the sheep’s milk that can’t really be replicated. It’s now fairly easy to get sheep’s milk yogurt at whole foods all throughout the U.S., which was the final push I needed to prompt this post. (Getting actual sheep’s milk itself is another matter altogether. If you can, consider yourself lucky.) That said, Lemon Verbena Sheep’s Yogurt Ice Cream is a fun foray into ice cream making, and you don’t even need a machine. You do need to plan ahead, because when ice cream making without a maker, there’s making and chilling the custard, freezing the base, blending the base, and freezing … Continue reading

Stone Fruit Crostada with Rye Crust

Stone Fruit Crostada with Rye Almond Crust lemon verbena ice cream

This Stone Fruit Crostada with Rye Crust is born of many different influences. I love stone fruit season and have been waiting all Summer to do a Peach and Plum dessert. Initially, I thought you might be getting a crisp of some sort, but then I read a really lovely recipe that called for a crust with rye flour in the mix. I loved the dark color and the idea of a more savory and substantially flavored crust. Color me intrigued, right? And as a seasoned lover of rye breads (hello, Swedish Limpa anyone?) I figured I ought to add some almond flour in the mix just to up the Scandinavian ante. The dough was very forgiving and easy to work with and this endeavor definitely turned me on to working with rye flour again in the future with desserts. I’m already scheming on all sorts of citrusy combinations for winter. But I digress. Back to the stone fruits. I have been making tons of refrigerator jam this Summer, and I had some plums at the perfect stage of going bad. Sweetening fruits with jams has long been a favorite sweetening strategy of mine and you get that double whammy … Continue reading