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Quail Eggs & Dancing Tulips

Easter Sunday was a gloriously sunny day in Seattle. Lucky us! It was a 4 o’clock start time for guests to arrive for Champagne and then supper at 5. Mister Sive loves cooking lamb, so a leg of lamb was on the menu along with scalloped potatoes and his famous beet purée. I got us started with a Bibb lettuce salad with a citrus hazelnut vinaigrette alongside roasted asparagus.

With the sun shining through creating all sorts of cool patterns on the floor I set about setting the table. But not before TPS took an iron to the wrinkly Le Jacquard Francais tablecloth. We rarely use a tablecloth as we both quite like the exposed wood of the old French table, but every once in awhile we like mixing it up a bit and we both love the subtle overall pattern on this beauty.

Then it was a simple smattering of tulips from the Market in vintage single stem bottles that you know I love to do. It allows the flowers to take center stage. These pink and green variety just spoke to me of Easter. Then quail eggs set about the long table. Each one little works of art. An old silver rimmed china set we found when we first met was pulled out as it works nicely with the tablecloth. Our friend Kate made the most divine flower laden coconut cream cake. It tasted as fab as it looked. As daylight drifted away the votive candles created a warm flicker. Laughter and stories and love and friendship filled the air. Nothing better really.



 

 

Bartlett House Jams at Watson Kennedy

Super excited to have these awesome jams from our beloved Bartlett House in Ghent on the way, arriving next week. The flavor combinations out of this world. The packaging making it an amazing host/hostess gift or a lovely treat for Mother’s Day.



 

 

Ted’s Tip No. 197

Entertaining need not be a ton of work. It can be as easy as roasting a chicken. Along with a green salad and baguette, a simple meal to enjoy while catching up with friends.



 

 

Marinade/Vinaigrette

We eat lots of chicken in the Watson Sive household, so I am always looking for new ways to prepare/serve it. This day late Wine & Dine Wednesday post slipped my mind yesterday, but thought you might enjoy it today. It is a big batch of marinade/vinaigrette that you split in half, using part to marinate and then bake the chicken in. While the other half becomes the vinaigrette for the cabbage salad. Note, you never use a marinade that has touched raw meat for a vinaigrette, so make a double batch and split in half, setting the vinaigrette aside for dressing the greens later.

Here we go! In a big bowl add 1/2 cup of soy sauce, 1/4 cup of freshly squeezed lemon juice, 1/2 cup of extra virgin olive oil, 4 tablespoons of rice wine vinegar, 4 teaspoons of sesame oil, 2 tablespoons of freshly grated ginger, 1 tablespoon of freshly ground pepper. Whisk all together. Pour half this mixture into another bowl and set that aside as your vinaigrette. As a dressing, this can sit in the fridge for many days.

With the remaining amount in the big bowl that will be the marinade, add 2 tablespoons of sesame seeds. As well as 2 garlic cloves you have peeled and smashed. Whisk. Add 4 to 6 skinless chicken thighs to this bowl moving them around so they are coated with all that goodness. Let sit in the fridge for at least an hour.

When ready to put dinner together, take out of fridge and let sit on the counter for half an hour to take the chill off. Oven to 400. Pour marinade and chicken into a baking dish. Bake for 45 minutes to an hour, checking at the 45 minute mark with a meat thermometer, as you are looking for the chicken to read 165. When done, take out of oven and cover the dish with aluminum foil to rest for 10 minutes.

While the chicken is resting, cut up half a head of a cabbage for your salad. Dress with the vinaigrette you had made earlier that has been sitting in the fridge. For a super simple meal, add a piece of chicken to the top of the cabbage salad.

OK, here is where you can get creative with leftovers in the fridge or pantry. To our cabbage salad I added some brown rice, lentils, roasted cauliflower and a big handful of sunflower seeds. Truly, add whatever looks interesting to you. We love hearty one bowl meals, so adding other things really beefs up the dish. But you also don’t have to add anything, it will be lovely just as it is without any additions. Enjoy!



 

 

Ted’s Tip No. 196

Here is a fun idea. When you are the guest at a friend’s home, pick up supper for them right before you depart. It will be a lovely ‘Thank You’ and will the perfect parting gift.



 

 

Staying In With Take Out

Saturday evening we had dear old friends, Catherine & Steve, over for supper in town. Us entertaining could be challenging on that night, as we both always work the shops that day–me at the Market and TPS in the office at the Home store. But with a little planning ahead and really good take out, it can be done and a really good time can be had by all. Hosts included. I am always looking for ways to inspire us all to spend time with our friends at our home. We love dining out, but there is just a specialness about dining in your home with friends that just can’t be beat.

Setting the table the night before or even the morning of, is a must. It takes a ton of stress off of you and it is pretty swell to come home after a busy day of work and see the table all set! Plus it gives the flowers time to settle in and start to do their thing. For the other evening we put out pâté with a few cheeses, baguette, along with cashews and grapes. All enjoyed with a glass of Champagne while the cassoulet from Cafe Campagne heated up in the oven. I had made a shallot vinaigrette in the morning for an arugula salad along with haricot vert. A yummy bottle of red had time to breathe along with the flickering candles. More baguette with really good French butter and we were off and running. Actually, make that laughing and storytelling and having a grand time.



 

 

Ted’s Tip No. 195

Roadside farm stands are a great way to get your hands on some of the very freshest eggs, produce and flowers. It is also a lovely way to show support of those hardworking farmers in your community.



 

 

Ted’s Tip No. 194

A frittata can include everything ‘but’ the kitchen sink, as I like to joke. They are the perfect dish to use up bits of leftovers, like potatoes, onions, ham, and small bits of cheese. Savory in every way.



 

 

My Favorite Things Today

All sorts of new fun things have been arriving from all the buying we have been doing over the last few months. I always love seeing goods get worked in to existing displays finding a happy home. Here is what caught my eye the most this round.



 

 

Reuben Dutch Baby

On this Wine & Dine Wednesday first day of Spring a hearty Reuben Dutch Baby I made at Hawthorne week before last for my hubby. He had just driven back from the city seeing his mom and I wanted to make him a special treat. He loves a Reuben! This recipe is from Bon Appétit magazine, which I read on the airplane going to New York and it stuck with me, so I thought I would give it a go. It did not disappoint and was crazy filling.

4 large eggs, ½ cup milk, room temperature, 1 teaspoon Dijon mustard, ½ cup all-purpose flour, 4 ounces coarsely grated Swiss cheese (preferably Jarlsberg), 2 tablespoons unsalted butter, 8 ounces thinly sliced pastrami, sauerkraut, salt & pepper

Place a 10″ cast-iron skillet in oven, preheat to 425°. Whisk eggs, milk, and 1 tsp. mustard in a medium bowl until smooth. Whisking constantly, gradually add flour, whisking until smooth. Season with salt. Stir in half of cheese and ½ tsp. pepper.

Carefully remove preheated skillet from oven and add butter, swirl skillet to coat. Drape half of pastrami into skillet (it’s okay if it bends and folds over itself); season with salt and pepper. Pour egg mixture over. Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12–15 minutes.

Remove skillet from oven and heat broiler. Drape remaining pastrami over Dutch baby; top with remaining 2 oz. cheese. Broil until cheese is melted, about 3 minutes.

Top with sauerkraut and mustard before serving.