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Ted’s Tip No. 206

When you make your next caprese salad, swap out the basil for mint. Just a fun, easy change that adds a bit of minty sweetness to the mix.



 

 

A Candlelit Breakfast

Adjusting to time zones from traveling can be a challenge, for both two and four legged creatures. Since our last Hawthorne stay, Bailey is up at the stroke of 5 each morning now that we are back in Seattle. I am generally an early riser, but lately I absolutely am. This morning the light from the sunrise was so pretty filtering through the shutters. While still quite not light yet, I decided to light the candles for an early candlelit breakfast. TPS still asleep so it was a table for one. Bailey fast asleep on her Burberry blanket at my feet. An early morning walk and breakfast always puts her in a sleepy mood the moment we get back to the apartment. In honor of Flower Friday the peony I bought yesterday at the grocery store just in the initial phase of starting to do their magical thing. This light pink variety with dark streaks of pink to almost red on the underside a favorite. This is the first in the season they have made their way onto our table. These will be even more amazing when they fully open. Happy start of the week-end to you!



 

 

Olive Oil Oven Roasted Asparagus

Asparagus season is a treat I look forward to all year. We eat asparagus pretty much year round, but most often than not, they are quite thin spears. When the fresh chunky spears start arriving, then I get excited! This Wine & Dine Wednesday post is how to prepare it super simply in the oven.

Oven to 375 while you prepare the asparagus. For thin I never peel them. For the thick, pretty much always, as the lower portion can be quite woody. Plus, that is how the French do it, so that is always reason enough for me. Insert big grateful smile. With a vegetable peeler take off a layer starting at the half way point to the bottom. I then like to cut the bottom at an angle because I like the way it looks. Thanks Ina! Then a lovely layer of the best extra virgin olive oil you can get you hands on. Finally a dusting of sea salt. Then into the hot oven for 10 minutes. Start poking with your finger. You want give but not soft. Could take up to 15 to 20 minutes depending of thickness and to your liking. Then eat, eat, eat and enjoy, enjoy, enjoy.



 

 

A Movable Feast

The tide was coming in and the zinc topped dining table was moving out. Is one of my favorite days of the sunny season as we begin our alfresco Sunday suppers with guests. Blue has been the theme the past weeks so I decided to stay with it. The white peonies still tugging at my heart each Saturday morning as I stroll the Market flower stalls. Mister Sive was grilling. The weather was pretty darn perfect. Cheers to sharing a meal with friends!



 

 

Parmesan Smashed Potatoes

When you have leftover baby new potatoes and you want to do something to make them a little extra special the next go round, smash them. Then load them up with Parmigiana-Reggiano cheese. First, take a fork, gently push down on the spud until it flattens out a bit. Then sprinkle Parm all about. Either microwave to reheat or put in oven at 350 to warm and crisp up. Super easy, super yummy. You will never know they were leftovers.



 

 

Adelsheim Pinot Gris 2017

Wine & Dine Wednesday is about a stellar wine as well as a yummy salad to go with it. A combo! First off, a lovely Adelsheim Pinot Gris. Going to college in Oregon, Adelsheim is a winery I have long admired, always regarded as creating top-flight wines. I was looking for a white to go with the salad I was making to go alongside a piece of halibut. The bottle all but jumped off the shelf at me. It was like visiting an old friend. Layers of interesting complexity and just as special as you had remembered. It was pretty perfect with the salad and fish.

From the maker: Crisp, bright flavors have always been the hallmark of Adelsheim Pinot gris. In this 2017, you’ll find aromas of white peach, minerality, and pear blossom. It pulls off the difficult feat of providing a gentle creaminess that lends a rich, mouth-filling texture and long finish, yet is still impressing as a wine that’s crisp and clean.

For the salad greens, baby arugula was the winner. As well as a simple balsamic vinaigrette–using a quarter of a cup of really good balsamic vinegar, a big dollop of Dijon, salt & pepper, then whisk in a half of a cup of extra virgin olive oil. Cube up small bite sized pieces of watermelon. Crumble feta over the salad. Gently mix all together. Enjoy!

OK, need your help on this if you know of a fix. You might have noticed in the last few months some of the photos are showing up sideways or stretched weird on the blog posts. Not often, but every once in awhile. I have absolutely no idea why and I don’t know how to remedy it. I have done a bit of research on it and am coming up dry. I use the WordPress platform for the blog, and have since day one. I really love it. Initially you could manipulate images with sizing yourself but awhile back that option went away. Not sure if a recent update has caused the problem. If anyone is aware of a fix, let me know. Huge THANKS. X, Ted



 

 

Red Striped Umbrellas and a Table for Two

We flew back to Seattle arriving late Friday evening. We hit the ground running and worked the shops over the 3 day Memorial Day weekend. Nothing like getting fully immersed the moment back, but it is a lovely few days to be at the stores as it is busy with folks shopping from near & far. Mister Sive had potted up oodles of things (like geraniums and lavender in above photo) out on the island in pots right before we headed to New York, so we were excited to see how things were shaping up. It had been rainy a bit while we were away, but sunny a good stretch too, so we knew everything would we thirsty. So we hopped on the ferry Tuesday morning to squeeze in a few island days. (For those local readers, we are looking for a handyman/caretaker for WestWard. Our longtime person has moved away. If you can think of anyone you really like, let me know.) The plants thrived while we were away and were indeed thirsty when we got there! It was also our first time using our new red striped umbrellas. Country Living had gifted us one after the photo shoot last year and I was able to source a duplicate. They tilt, which our last umbrellas did not. Great for moving around when the sun gets intense. Plus we like the jaunty stripes. While we were away new red French bistro glasses arrived at WK. I had to set a table with them in their honor. They are the perfect size for a glass of juice or wine. So it was a very red few days. The color has always played a big part of the design out here. I fall back in love with it over and over again as we find new things to incorporate into our beachside living.



 

 

Herbed Chèvre & Fresh Corn Frittata

I have written about the ease and flexibility of making frittatas a bunch in the past, but a few I made recently with fresh corn seemed timely so they grab a spot on a Wine & Dine Wednesday post.

Both in Seattle and Ghent, we have had some awesome corn on the cob this past month. Often we will have an ear left over so this is where it comes in super handy. Using up what we have in the fridge before we head back to one place or another is always part of my plan. Last Thursday night we had a piece of herbed chèvre in the fridge and eggs in the egg trays. Along with a piece of baguette, some salad greens and a glass of wine and dinner was served.

Crack 5 eggs into a bowl, add a splash of milk, along with a few pinches of salt & pepper. Whisk. In a non-stick pan add a bit of butter to coat. Over low heat add the egg mixture. Before it has set, add the corn kernels you have cut off the cob, scattering then around the eggs. Same with the herbed chèvre that you break apart and dot pieces here and there. The eggs should still be undercooked in the middle but the sides have just begun to set. Take the pan and put it under a broiler. Do not walk away as you want to stay with this to the end. The frittata will start to puff up from the intense heat. Just what you are wanting! Make sure you have on an oven mitt as you move the pan around a bit so it cooks evenly. Once the eggs have fully set, you are ready to dine. We enjoy these equally for breakfast, lunch or dinner. Super versatile. Enjoy!



 

 

Château du Cèdre Marcel Malbec

This Wine & Dine Wednesday is a yummy red we had the other evening with a tasty filet mignon & scallops I made for Sunday supper out on the island. Full disclosure, I was absolutely smitten with the label! I was rushing around the grocery store and it was my last purchase before heading to the checkout line. Was completely taken by the images and fonts. Good news, what was in the bottle was every bit as good as what was on the outside. At under 15 bucks a bottle, we would try it again and again.

A little history and wine speak: Pascal Verhaeghe and his brother, Jean-Marc, bring a welcome refinement to the wines of picturesque Cahors, located about an hour and a half east of Bordeaux. Their father began making wines at Château du Cèdre in the 1970s, and the fun-loving sons took over in the 1990s, banning all herbicides and chemicals, and adopting a domaine motto: “Move forward, experience new ways.”

Fragrant & tasty on the palate with damson plum and blackberry fruit. Full, fresh, and engaging, this Malbec is a hidden gem and the fruit is super clean!



 

 

Red Geraniums Set The Tone

The Sunday supper table was all awash in red. Our geranium collection grows, as TPS keeps planting away. Our friend Peg gave us this cool vintage white kitchen pot for Christmas. Beyond usage for cooking, I know she knew we would give it new life. I punctured holes in the bottom for water drainage and off we went. It became the the main feature of the table, really setting the tone. Then it was pulling all sorts of red things to pull it all together. The super long cutting board adding a bit of earthy light brown, playing nicely with the bamboo handles of the silverware. Steak and scallops were on the menu. I found a new red we quite liked that I will write about tomorrow. Then it was lighting a few candles and were set.