When you’re in the food business, you tend to think about past experiences with food that have shaped how you look at the culinary world. I remember being a newly graduated 22 year old when a friend from my first year of college, Martha, invited me for lunch at her Madison Park apartment on Lake Washington. I loved her tiny place but was even more impressed by our luncheon. She set a beautiful table with a vintage tablecloth, a canning jar of daisies and colorful dish towels for napkins. She served iced lattes (still very new back in the early eighties!) and a more than delicious rice, bean and corn salad. When I asked her for the recipe, she laughed and said that someone always asked for the recipe whenever her family served it. Someone has always asked me for the recipe whenever I serve it now because it’s that good. This was one of my very first experiences of the power of entertaining done right–making someone feel special and creating a lasting impression. Thank you Martha for the memory and the recipe.
P.S. The California corn I picked up from Bayview for Memorial Day weekend was super juicy and sweet!
Rice, Bean, Corn Salad
1 cup uncooked rice, cooked according to directions on box
16 ounce can red kidney beans, rinsed and drained
1½ cup fresh corn, cut off the cob (may substitute frozen corn)
4 green onions, chopped
⅓ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 fresh or pickled jalapeno peppers, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
Combine just-cooked rice with drained beans and corn (hot rice will slightly cooked fresh corn and thaw out frozen corn). When cooled slightly, add green onions. Mix olive oil, lime juice, vinegar, brown sugar, jalapenos, chili powder, cumin and salt with a whisk. Add to rice mixture and stir well to combine. Serve at room temperature with lime wedges. Makes 6 servings
Chef Taylor Vroman, Executive Chef at Mercato Ristorante, Olympia
Monday, May 21st, 6-8:30pm (this is new date!)
Join Chef Taylor from Mercato Ristorante as he explores the versatility of three inexpensive and readily available ingredients—garlic, onions and eggs. Watch him as he works his magic on a Hangtown Fritatta, oysters, bacon, onions and garlic, Pasta Carbonara, spaghetti, garlic, onions, eggs, parmesan and herbs, Potato Gnocchi with Garlic Mushrooms and Fried Egg, Pan-Roasted New York Steak with Hollandaise, Caramelized Onions and Asparagus and a Chef’s Choice Soufflé for dessert. You’ll be looking at these humble staples in a new way at the end of class!
Complementary wine pairing
Tuesday, May 29th, 6-8:30pm
Salad for Supper! Leanne Willard
As the days grow steadily warmer, having salad for dinner sounds better and better. Leanne prepares four main dish salads that you’ll want to serve more than once during the summer months. Her selections include, Gruyere Fondue Salad, great on its own or with grilled meats, Thai Shredded Chicken and Strawberry Salad with Rice Noodles, Salmon Sesame Salad with Won Ton and Lemongrass-Chile Dressing, and Mediterranean Barley with Chickpeas, Pistachios, Feta and Arugula.
Complementary wine pairing
There are certain foods that I think I should like, but don’t quite—like oysters. I keep trying them in hopes of developing an affinity for them yet at this point, I’m starting to wonder if that day will ever arrive. My story about dates has a happier ending. My dad has always loved any kind of dried fruit and would consistently receive those cellophane-covered dried fruit platters for Christmas. The sticky, overly sweet morsels held absolutely no appeal for me. Over the years, I haven’t even tried to like them. Then my sister Diane and her husband took a trip to Scotland and brought back a recipe for the most delicious (date-filled) Sticky Toffee Pudding ever and I could concede that this little fruit was very yummy blended in with other ingredients. My interest was piqued. When I saw a recipe for sautéed dates with sea salt and lime zest, I couldn’t resist, and good thing I didn’t! I’ve been making this ever- so- simple appetizer since then, especially in the summer because it seems to fit. The moral of this story is: even if you “think” you don’t like dates, give this a try—you’ll be surprised.
Dates with Sea Salt and Lime Zest
30 small pitted dates (available in the “bulk” department)
2 tablespoons extra-virgin olive oil
½ – ¾ teaspoon coarse sea salt
2 teaspoons grated lime zest*
Heat olive oil in a large skillet and add dates. Sauté until dates are softened and just starting to brown. Remove dates to serving platter and sprinkle with sea salt and lime zest. Serve 6 as appetizer
* I use a microplane
The BSC Summer 2012 brochure is available at Bayview,
Ralph’s, the BSC website and as a pdf download!
Take a look and sign up now!
“May is National Barbecue Month, as if you needed an excuse to get fired up about summer hamburgers, hot dogs, and corn on the cob. To help you celebrate, we’ve put together this list of grilling tips to keep you, your guests, and your grill happy.”
Tips for Successful Grilling:
I never tried Dutch Babies (Dutch Pancakes, German Pancakes, Puffed Pancakes) until I met my husband. They were a morning tradition at his house growing up, maybe because of their Scandinavian heritage and they always made them in the blender, baked with margarine and served with powdered sugar and lemon. I’ve adopted the tradition but like to whisk mine up in a bowl and bake them in butter and in a cast iron skillet. I’m a purist and still think they’re best with lots of fresh-squeezed lemon juice and lots of powdered sugar. Because of these babies, my roommates in college thought I was a wonderful cook and they’d practically demand I make them every Saturday morning. They are, however, very easy to make and deceptively impressive. You can make them any size you want.
Here’s the formula:
For each egg, use ¼ cup milk, ¼ cup flour and 1 tablespoon of butter. I usually use 4 eggs, 1 cup of milk and flour, whisk thoroughly in a large bowl while heating ½ cube butter in a large cast iron skillet in a 400 degree oven. Bake for about 20 minutes or until puffed and golden. (Bake more or less according to how much batter you have.) Serve with lemon wedges and a big bowl of powdered sugar. This amount serves 4 or 5 people.
A May English Tea
Join us for a traditional English Tea at BSC!
New instructor Catherine Skinner will discuss proper English tea pouring etiquette while you sample several tea varieties. Seating will be “restaurant style” so that you can leisurely sample an assortment of goodies while learning the recipes. Enjoy Cinnamon-Chip Scones with Clotted Cream and Lemon Curd, Crumpets, Asparagus Quiche, a Trio of Sandwiches – Cucumber-Mint, Chicken Salad with Pear and Walnuts and Pimento Cheese, Chocolate-Dipped Strawberries, Rosemary-Lemon Shortbread andTurtle Brownie bites.
For More Information or to Register Call: 360-754-1448