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Charlotte Moss ENTERTAINS 

Charlotte Moss ENTERTAINS is one of the new titles to land at both shops this past week. Wow, just wow, this is one seriously beautiful visual journey into the world of entertaining & table settings. This, her 10th book, is filled with page after page of inspiration and ideas. In typical lovely Charlotte Moss fashion, her words come across like a friend sharing her stylish tips with you over coffee. 



 

 

Ina’s Parmesan Chicken

This Wine & Dine Wednesday is a recipe I tried a few weeks ago out on the island, that I learned from watching my beloved Ina on her ‘Barefoot Contessa’ show. I swapped out seasoned breadcrumbs for Panko and the Vashon Thriftway had chicken breasts that were already quite thin so I did not need to pound them to make them thin. Aside from that, from memory, I think I followed her instructions pretty closely and we enjoyed one seriously tasty one plate meal.

Prepare 3 bowls. One with flour that you add salt & pepper. Another with 2 whisked eggs and a splash of water. The third with the breadcrumbs that you add freshly finely grated Parmesan cheese. With the thin boneless skinless chicken breasts make sure they are patted dry with a paper towel. Then dredge in the bowl with the flour. Next it gets an egg wash bath. Lastly, a roll-around in the cheesy breadcrumb mixture. Repeat this with all the chicken you are cooking.

Now, in a large skillet add a good sized knob of butter and a big glug of olive oil. Cook the chicken on medium heat on the stovetop until each side is golden. She said about 3 minutes a side, mine were more like 5 minutes a side.

Plate that gorgeousness up, topping with an arugula salad that is dressed in that lemon vinaigrette I wrote about the other day. Lastly, grate a bit more Parm over the entire thing. Serve. Enjoy!



 

 

Ted’s Tip No. 145

The easiest, simplest vinaigrette just as it is, which you then can build upon to create all sorts of others. By adding mustard, herbs, shallots, etc. In a measuring cup add 1/4 cup fresh squeezed lemon juice. To that add salt & pepper. Then whisk in a half of a cup of the best extra virgin olive oil you can get your hands on. 



 

 

My Favorite Things Today

Many new fun things arriving at both shops as well as making their way onto our website. From jewels, to tasty treats, to just the right gift to give for just about any occasion.













 

 

Simple Gifts

We were given these eggs from a friend, who raises chickens, as we were leaving her home. The simple act of a beautifully simple gift. I have written often, and I am sure I will write about this many more times–the idea of giving of what we have, what make, what we grow. These becomes the most special of gifts, as you are giving a bit of yourself.



 

 

Make It Simple

I think what stops most folks from entertaining on a regular basis is making the process much more laborious than it has to be. Sure, if you find yourself with tons of time and you want to cook everything from scratch, have at it. But if you want to have people over often and find little extra time on your hands, order out, or pick up some prepared food on your way home. Add a quick fresh salad, pass around a plate of cookies for dessert, and you are off and running. Set the table before you head to work in the morning takes a ton of stress away right before guests arrive and gets you excited during the day in anticipation of the eve. You want to see your friends, they want to see you, so making it easy makes these gatherings so much more possible.



 

 

Santa Barbara Olive Co.

Just In, oodles of olives from famed Santa Barbara Olive Co. To serve just as they are, to garnish a drink, to use in a recipe or to eat straight out of the jar. I met just the nicest folks from this company at the Fancy Food Show awhile back, and am honored to carry & offer their amazing goods. Wrapped up as a trio, these make extra special host/hostess treats.



 

 

Browne Family Vineyards 2014 Tribute

Sitting in a tasting room in downtown Seattle trying new wines while catching up with an old friend seemed quite civilized. Such was the case recently at the Browne Family Vineyards tasting room in Pioneer Square. We love our wine tastings in Napa or Sonoma or Walla Walla, so I was excited to learn about this lovely spot on First Avenue that just recently opened. Stylish as all get out, cozy and just a perfect spot to chat and laugh and drink some amazing wine. Which leads me to this bottle of Tribute. My friend Jackie & I were both quite taken with it, taking home bottles. We have since served it at several gatherings gaining much praise. TPS was back visiting his mom in Montclair and picked up a bottle there, so it is distributed widely, which is always nice as I sometimes write about wines that folks from afar have a tough time finding. 

From the makers site: Dark fruit, flint and tanned leather aromatics. Fruit bomb with Van Cherry, currant and all spice. Finishes with anise, toasty oak and lingering dark fruit flavors. Acid is bright and balances this full bodied and round tannin wine.

Varietal Blend: 39% Merlot, 24% Cabernet Sauvignon, 15% Malbec, 10% Petit Verdot, 6% Petite Sirah, 6% Carmenere 

{as a special added bonus to my readers–mention this post or my name in the Pioneer Square tasting room for a 10% discount}



 

 

Inspiration in Green

With the arrival of Spring, I find myself craving green even more than usual. The varying vibrant full of life hue brings a jolt of energy after a long season of cold, snow and rain. For many of you back East hit with snow again, oh my, I hope this post brings thoughts of the burst of green buds and all the good green stuff, real soon.










 

 

Ted’s Tip No. 143

Offering to bring dessert when a friend is hosting a large dinner or gathering helps take one extra task off their plate. Be it homemade, bakery or grocery store bought, the gesture ends the event on a sweet note.