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Dungeness Crab, Corn & White Cheddar Frittata

We are spending an extra day out on the island this week as yesterday was filled with filming a segment for an upcoming King 5 Evening show. More on that later… The weather has just been exceptional this past week, so a lazy day with all the French doors open is in the cards. Mister Sive has been battling a nasty Summer cold he is getting over, so I see a day filled with reading, naps, and eating! We had guests on Sunday for supper and I made Dungeness crab and corn risotto. We had leftover crab and corn so I thought a frittata would be a fun, filling way to start the day. Frittatas can really be made with a million different combinations of things. I find some sort of cheese always is a welcome addition, and we had some white cheddar on hand.

Use a good sized pan/skillet that can go into the oven and in a perfect world is non-stick. Whisk 6 eggs in a bowl after you have added a splash of milk, and a good amount of salt & pepper. On low heat add the egg mixture to a well buttered pan/skillet. Let it cook away until the edges look like they are beginning to set. The middle will still be super uncooked. Add your fillings. Scatter about evenly so each bite you get a bit of everything. Then transfer pan/skillet to the oven under the broiler on high. You want to make sure you have oven mitts or potholders as the handle will get crazy hot. Stay with this the entire time as you will want to turn the pan/skillet as you go as some spots will cook faster than others so just turn as needed. It will puff up and get nice and golden brown. All done! This works great as breakfast with toasted baguette or for lunch or dinner with a green salad and a glass of rosé.



 

 

Pappardelle with Sardines, Romanesco & English Peas

This Wine & Dine Wednesday post is a quick supper I whipped up a few weeks ago out on the island. We often keep cans of tuna and sardines there for an easy meal. They are super versatile, convenient and hugely flavorful to anything you mix them with. This is really about assembling as much as cooking as it is a one bowl meal that comes together quite quickly.

Cut the Romanesco into bite sized pieces, laying them on a sheet pan sprinkling with extra virgin olive oil, salt & pepper. Roast in 400 degree oven until some of the edges turn brown. Set aside. Salt a big pot of water and cook the pappardelle according to the package instructions. While that cooks away, shell the peas. Crack open a tin of sardines packed in olive oil, straining out most of the oil. Grate a few handfuls of Parm. Once the pasta is done, drain, put it all back in the hot pot that it cooked in. Add the peas. The heat from the warm pasta will cook them ever so slightly. Add the sardines, the Romanesco and the cheese. Toss. The sardines will break up and coat the strands of pasta. Add a bit more cheese if needed. Finish with a heavy hand with the pepper and taste to see if salt is needed. Enjoy!



 

 

Ted’s Tip No. 157

Clip stems of herbs from your garden, buy them from farmers market stalls or even the produce aisle at the grocery store, for a little hit of green in your kitchen. Snip off leaves as you cook away to add loads of herbaceous flavor.



 

 

Italian Sea Salt & Champagne Truffles

Just In, Italian sea salt from Jacobsen Salt Co. and champagne truffles from Louis Sherry. This is very much the case where the contents inside both are as stellar as the sublime packaging. Both companies known for their quality inside and out. Seriously, when would you think of giving salt as a gift? This just screams of gift giving to me, and the truffle tin–wow, wow, wow. What a keepsake long after the chocolates have been enjoyed.



 

 

Of Hydrangea and Whales

The Sunday supper table was prompted by hydrangea that was a gift from our friend Catherine and whale glasses hand painted by the artist Margot Larkin for us. Often when setting a table, one or two things become the theme or driving force and then everything else falls into place. Paper placements picked up at Bell’occhio in San Francisco on my last trip that have maps of France with cheeses from each region were called into action as well as a recycled metal whale we sell like crazy at the shops. Blue also became a theme so the splatter plates picked up at Ikea for a song finishing things off. Then paella dinner was served!



 

 

Pollard Coffee in Wine Spectator

Check out the latest Wine Spectator for a fabulous article about Robin Pollard who roasts and blends our Watson Kennedy Pollard Coffee for us. Robin comes from a wine background, as she was the director of the Washington Wine Commission. She approaches her coffee with the same passion, palate and expertise as a vintner.

Her home and roasting facility is on our beloved Vashon Island. I have also written about Robin and the sublime wines she produces from her vineyard for a few Wine Wednesday posts. Her coffee is truly artisanal, as she roasts, blends and bags our coffee herself. She even hand delivered our latest batch the other day. Our blend has become much loved, with us shipping it quite often to folks who want to drink only the very finest coffee. Click here to link to our website if interested.

Have the BEST week-end! X, TKW



 

 

Spring Flowers, A Look Back

As Summer begins, I thought our Flower Friday could be a look back on all the beautiful blooms Spring brought us. Oh my, it was a good flower season indeed.



 

 

A Summery Table in Red

The color red became the overall theme in this summery shop table. Cozying up to lots of product with white in it, as well as wicker & seagrass. The watermelon plates a particular favorite, as they are a yummy symbol of the season. The black dotted wrapping paper, another absolute favorite, became a runner in a pinch. The dots reminding me of watermelon seeds. Then it was all sorts of fun stuff in those color stories that got added to the mix.



 

 

Pasta Mélange

Mister Sive is at the helm this fine morning for our Wine & Dine Wednesday post, whipping up a family favorite.

Readers of my husband’s blog know our love of barbeque. This dish captures that char and smokiness, here from veggies and sausages, and melds it with pasta and cheese. Yum! Like many of Ted’s and my favorite things, you can vary what you put in to capture whatever looks good at the market or strikes your fancy. This version highlights the local sugar snap peas which are so phenomenal this time of year—they take well to the BBQ, holding up to the heat and developing a wonderful caramelization.

Prepare your barbeque. You’ll want a full bed of coals, to fit a mixture of different foods cooking at the same time. Hot, but not super-hot. Don’t worry about a little bit of black char on the veggies; when mixed in it just adds to the BBQ lusciousness. As your foods finish cooking, wrap well in aluminum foil so they stay warm.

1 head of Romanesco, leaves trimmed, the large florets cut off the main stem, well brushed with olive oil.

1 head of Cauliflower, prepped the same.

1 pound of Sugar Snap Peas, with ends trimmed and the center string removed.

2 medium to large Sweet Onions, cut into 6ths, through the hard core (so the slices in each chunk stay together while cooking), rubbed with olive oil.

4 cobs of fresh Corn, shucked, and rubbed with butter.

10 links of good Sausage (these were Ulis from the Pike Place Market); we like a mixture with both some sweet and spicy Italian.

As you’re finishing the last phase of grilling, put your pasta pot on. When the water is boiling and before you add the pasta, dip 1 pound of English Peas, shelled, into the water for just a minute. Drain, put aside, and cover. Cook 1 pound of pasta; we like Farfalle, as it catches the bits and pieces so well. When the pasta is cooked and drained, add a couple good glugs of EVOO, and half of a 1/2 pound of grated hard sharp cheese, such as Asiago or Romano.

Uncover your veggies one at a time, and chop the larger pieces up a bit—you want big chunks, but nothing that needs a knife. Add to the pasta mix, covering the pasta mix between batches of mixing in veggies to keep it all warm. Cut the corn off of the cob and add. Slice the sausage and add. Add the second 1/2 of the grated cheese, along with 1/3 cup of finely chopped fresh herbs (I used used thyme and oregano from the WestWard herb pots). Lastly, top with the quick cooked English Peas.

We served this with a simple arugula salad dressed with balsamic vinaigrette and a caprese salad. Partnered with a glass of chilled rosé, you’re now ready for Summer!



 

 

My Favorite Things Today

Small display projects throughout the shops since back from New York is a fun way to see all the new that arrived while we were away. As I like to say, it is all in the mix. Here are some favorites I snapped along the way.