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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.



 

 

Domaine Magellan Le Fruit Défendu

I spent most of yesterday at the showrooms ordering goods for the shops. That always makes me work up an appetite! I knew I wanted to make Parmesan/Panko chicken breasts with a big heaping Meyer lemon vinaigrette arugula salad atop it for supper. A quick stop into our fab neighbor next to the First & Spring shop, Cone & Steiner, produced this easy French table wine that would be perfect with the meal. And indeed it was.

From the maker: 6 hectares of old Cinsault vines on our beautiful sandstone sites. The vines come from field selections conducted in the Châteauneuf-du-Pape region at the start of the 1960s. 90% Cinsault, 10% Syrah Red Fruit Défendu comes from a part of the vineyard where the grapes are smaller and more concentrated. The fruit is entirely destemmed and fermented in concrete tanks with pumping over and punching of the cap. Vatting duration is short, at 10-12 days, and all the grapes are picked by hand. The perfect complement to all grilled foods as well as white meats such as roast guinea fowl, rabbit with mustard and Normandy-style poultry or veal.



 

 

Stuffed Shells For A Wintery Night

This snowy Wine & Dine Wednesday post is brought to you by my husband, Mr. Sive. Quite often when I post photos of the tables I set, people ask, “But what did you eat?” This is a TPS classic, which he has been making for many years.

A few days ago we had the rare treat of a snowy night at WestWard. This meal was inspired by that, a bottle of hearty red TKW had recently at a tasting, our shared love of all things pasta, and the desire for a homey fireside meal.  

Stuffed shells is a Watson/Sive standby, and this night I wanted a “stick to your ribs” version, with a sauce thick enough to stay with the bits of shell and pasta, and not slip off. There’s a lot going on in this version, with a variety of flavors and a good hearty result.  

Cook a 12oz box of ‘Jumbo Shells’ al dente, and drain in cold water to stop the cooking. Toss them in a bit of EVOO.

While that’s going on, prepare the sauce. Cut up enough carrots, sliced in half and then 1/4 inch thick, for a cup or more total. Pour a few good glugs of EVOO in your favorite dutch oven, heat up and then add the carrots. (We just replaced our Le Creuset, as the old one was beyond lovingly used!) After a minute or two, add 1 medium yellow onion, chopped fairly large. (You want the onions and carrots to still be in chunks after all the cooking and baking.) Sauté until soft and just turning brown. Add about 1 1/2 pounds sweet Italian sausage (or sweet and spicy mixed) and sauté until the sausage is just cooked through. Add 4 cloves of finely minced garlic, and cook a couple minutes longer. Add one 28-ounce can of pureed San Marzano tomatoes, one 6-ounce can of tomato paste, and 1 cup of red wine, and bring to a good simmer. Add a good amount of fresh thyme or oregano (I used the leaves from 8 sprigs), salt and pepper to taste, and leave on a low simmer while you’re assembling other ingredients. Add more wine as needed, but you’ll want a thick sauce.

In a large sauté pan, heat 2 tablespoons each of butter and EVOO to hot. Sauté 24 or so small crimini mushrooms, halved. The mushrooms will absorb all the liquid and start to caramelize. Just as they start to shed liquid, take off the heat and place in a small bowl. (Later, add the liquid that drains from the mushrooms to the tomato sauce).

In another bowl (I utilized the just-used and cooled pasta cooker to save cleaning!) add a 32-ounce container of ricotta cheese, 1 egg, and half of a 5-ounce plastic container of baby arugula, very lightly chopped. Mix just until all the ingredients are evenly distributed. Stuff the shells with the ricotta mixture, about 2 tablespoons in each shell. Don’t worry about being exact!

Now, to assemble. I typically prepare this in two batches, each in a pie sized pan, and freeze one for later cooking, each pan serving four normal people (or slightly fewer hungry Teds). You can certainly make it one large pot. Lightly coat your dish with more EVOO, and add enough sauce to just cover the bottom. Place the shells in one tightly packed layer. Spread the mushrooms evenly, tucking them between the shells. Spread the remaining tomato sauce over the top with a rubber spatula, to tuck it into the nooks and crannies. Lastly, evenly distribute on the top 8-ounces of grated sharp white cheddar. Yes, we’re mixing the English/Irish and the Italian! The zing and creaminess of the cheddar is a great compliment to the hearty tomato and sausage, and contrasts well with the light ricotta.

Bake at 375, covered loosely with foil, for 40ish minutes. You can serve after just a couple minutes of letting it all rest. With those vegetables and protein and cheese and greens, this is a great one-dish meal. Especially for a snowy winter evening…



 

 

Les Dauphins Côtes du Rhône

Wine & Dine Wednesday is a lovely Côtes du Rhône I picked up the other day on a 10 minute grocery shop. Let me set the scene. For anyone who catches ferry boats will completely understand. We were leaving WestWard heading back into town the other morning. TPS dropped me off at the Vashon Thriftway and then went to get us a coffee and a sweet for the boat. I had that amount of time to shop before he swings by to pick me up for us to then race to the ferry. Game on! I have written this before and will a million times more, I ADORE our island grocery store. Everything about it, from the helpful & kind folks who work there to the incredible variety of goods they offer–all top notch. So a quick shop for the week to augment what we already had back at the apartment was my task. I know every aisle quite well, as it has been 20 years of shopping them, and typically not on such a tight deadline. I knew I wanted to find a wine to serve with a few meals this week. Côtes du Rhône is my red ‘go-to’ as it pairs well with food and is not generally crazy expensive. Well, well, well, as I rounded the corner to the wine section this stylishly graphic bottle caught my eye. With a few minutes left on the clock, I quickly scanned the bottle. Then the price jumped out at me. 10 bucks. Done! I think of this as ‘table wine’ which is easy, breezy to drink with a simple weekday supper. It makes me think back to our many trips to France over the years and the tasty wines served in ceramic pitchers in cafes. This is that type of wine.



 

 

Sheet Pan Orange & Honey Glazed Chicken with Potatoes, Cauliflower and Thyme

This Thursday brings us a Wine & Dine Wednesday. Made this last night and just had to share. In my mind a big sheet pan is a cooks best friend. I use one or more almost every time I cook. They have incredible versatility. For this, I cooked the entire meal on one pan, so it made cleanup super easy. Plus it made cooking it all super easy.

Oven to my loved 400 to preheat while you get things ready. Dry skin on, bone in chicken thighs and drumsticks with a paper towel. Place on pan, drizzle with extra virgin olive oil, then salt & pepper bowl sides. Citrus is looking amazing at the moment so I cut in half satsumas and whatever other oranges looked good in our bin. Place those on the sheet pan. Then cut medium sized potatoes in half. Along with good sized cauliflower florets. The idea with both is that they are not small as they will cook for an hour at high heat. Add both to the pan nesting all together with the chicken and oranges. Give a generous amount of EVOO to the potatoes, cauliflower and oranges. Along with a bunch of pinches of salt. Lastly, take off a bunch of thyme leaves and let it rain over the whole lot. Then add fresh stems here and there. Thyme is such a hearty herb with a delicate flavor.

Almost there! In a bowl juice 2 oranges. Add a teaspoon of honey for each piece of chicken. Put in microwave for 20 seconds to get the honey nice and loose. Stir. Spoon over the chicken pieces. It is now ready for the oven. Every 15 minutes turn, flip or move around everything on the pan. At the half hour point turn the pan completely around so things get equal time at the back of the oven. At the 45 minute mark check the chicken temp. You want internal to be 160. If things look nice and caramelized, pull out. If not, go to the hour mark. Enjoy!



 

 

Honoring The Meal

Setting the table and taking time to savor the meal, honors the ritual. If even take-out is on the menu–in this case it was pizza being delivered. The white tulips a gift from John at WK in honor of my mom, which was so kind, they became the start of the theme. A vintage Wedgwood vessel would hold them setting the creamy white tone for the rest of the table. Votive candles were lit and we were off and running.



 

 

Table For Two

On a rainy, blustery evening the table was set for two. Take-out was on the menu. But why not set the table and elevate the experience, right? Honor the meal, as I like to say. The lilies were a screaming deal at the grocery store, filling up a glass compote dating back to my showroom days. Then a bunch of candles got lit and we were off and running. Or dining in this case. We have a new place right around the corner called Neon Taco that makes these killer ribs. Their rice & beans along with a cabbage slaw we whipped up and dinner was served.



 

 

Balsamic Chicken & Shallots

This Wine & Dine Wednesday post is coming to you on a Thursday. I made this last night and could not wait until next week to share. SO simple and very tasty. We had this with roasted cauliflower topped with a sprinkling of Parmesan and a sweet potato for supper in on a chilly night.

Of course, oven to 400 to pre-heat while you get things together. In essence, you are making a vinaigrette to roast the chicken and shallots in, as it is 3/4 of a cup of balsamic and 1/4 of a cup of extra virgin olive oil. If I were making a dressing for a salad, I would reverse the amounts, but whipping it up in a bowl with salt and pepper felt exactly like making a vinaigrette. Take skin on chicken thighs that you have salt and peppered and place them in a baking dish. Add a good amount of shallots to dance around the chicken pieces. I halved and quartered the whole shallots after I peeled the casings off of them. Then pour the vinaigrette over all. Bake for 45 minutes, turning the chicken at the half way point so both sides get immersed in the balsamic mixture. Test chicken with a thermometer, it should read 160. When done, take out of oven, cover with aluminum foil for 5 minutes to rest while you plate up the rest of the meal. I mean, truly, so easy. Yet incredibly satisfying. Enjoy!



 

 

The Tale of Two Bread Puddings

Wine & Dine Wednesday is the tale of the beginning adventures into my foray with making bread pudding. The above made at Hawthorne a few weeks ago, with the below made at WestWard on Sunday. I show you both because it shows you how versatile this dish is. I almost typed ‘dessert’ but I know many folks like having this for breakfast with syrup, and to that I say, right on!

Using stale bread product is best as that helps it stand up to the custard mixture you will be making and adding. I say bread product because croissants are fab for this, as is panettone., which I used for the one this week-end. You really can add just about anything you want to make it extra special. The first one I used a baguette, Grand Marnier, walnuts & chocolate chips. The other day I used panettone we sell at the shop, raisins & chocolate chips. Here is the basic recipe. Make it your own by switching it up adding additional ingredients.

In a baking dish tear up or cube the bread product that will be your base. Set aside.

In a bowl break in 6 eggs, then add 3 cups of whole milk, a cup of white sugar, along with 2 teaspoons each of ground cinnamon and vanilla extract. Whisk all together then pour glorious custard mixture over the waiting torn up bread. You want to make sure that the majority of the bread is submerged by the liquid. Let sit for a bit to let it soak in all that goodness. Then bake at 350 degrees for 45 minutes.

To gild the lily, serve with caramel sauce once it is out of the oven and cooled a bit. Or not. But I promise you will be happy you did…



 

 

Porthos Tuna in Olive Oil

Wine & Dine Wednesday is about the swellest canned tuna we just started carrying at the shop. I work with a French food importer who stocks the very best of the best, venturing out of France every once in awhile if the product suits their high standards and/or fancy. This Porthos tuna packed in olive oil certainly must have. The packaging caught my eye the moment I spotted it in their booth. Then we started chatting about it and they told me of the exceptional quality. Ding, ding, ding, “We have a winner here!” my brain whispered. Ok, shouted. For we are big tuna fans in our household. Since 1912, Porthos has been one of the largest canned fish companies in Portugal. What I like most about this is in each tin you get 2 big filets. Divine served as part of a Niçoise salad. But yesterday for lunch it was just a simple tuna fish salad sandwich I was craving. Bartlett House here in Ghent is a cafe with a bakery that makes an awesome seeded bread we adore. I look for any excuse to toast a few pieces up. The Porthos tuna is packed in olive oil which keeps the filets nice and moist plus I like using some of that oil when making the tuna salad.

In a bowl add the filets along with a bit of the oil, a big dollop of mayonnaise, a small dollop of Dijon mustard, along with a pinch of salt and a few cracks of fresh ground pepper. Then with a fork and knife break up the filets, incorporating all the ingredients together. Sometimes I add a few cornichons. Serve on toasted bread or over salad greens. Enjoy!

Side note: We almost always have a note in our checked luggage that the TSA has searched and gone through it. They must think, who are these people?! It is comical when we are packing up for a few week stay at Hawthorne. It is like a mini Watson Kennedy in the bag–hand & dish soap, canned tuna and sardines, always a bottle of Grove 45 extra virgin olive oil, French sea salt, Diptyque candles, big tea lights, taper candles, the latest bar soap we are loving, the newest dish towel to catch my eye, a small piece of art, books, the latest Paris Review, and a vintage object we could just not live without.