Monthly Archives: July 2012

Stuffed Mushrooms for Summer

By now, you’ve probably gotten the idea that I’m pretty excited about hors d’ouevres. That’s why I’ve decided to feature a stuffed mushroom when I do a cooking demonstration at the Mushroom Festival in Lacey tomorrow. I won’t have access to an oven so I’m preparing a favorite recipe that allows me to pre-cook the mushrooms beforehand and then stuff them with soft goat cheese later. I don’t usually think of hot stuffed mushrooms as summer fare but these are different—they’re served at room temperature. They make the perfect summer hor d’ouevre!

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

24 large cremini mushrooms (1½ pounds), stems reserved for another use
¼ cup + 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves + one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

Preheat the oven to 400°F. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.

In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.

Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.

Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve. Makes 8 servings

Make Ahead: The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.

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Chilled Soups for Warm Evenings

with Leanne Willard

Wednesday, July 25th, 6-8:30pm

For entertaining on warm summer evenings, innovative chilled soups can’t be beat for flavor and making a big impression. Leanne will introduce you to easy-to-make soups that fit the bill. Mexican Tomatillo Soup with Grilled Shrimpcan be dinner itself, Avocado-Buttermilk Soup with Crab Salad and Chilled Persian Yogurt Soup with fresh herbs, walnuts, cucumber and golden raisins are elegant starters, and Melon-Peach Gazpacho with Frizzled Prosciuttoand Watermelon and Tomato Gazpacho are exciting substitutes for salad. Best of all, they won’t heat up your kitchen! Complementary wine pairing

$45

http://www.bayviewschoolofcooking.com/July2012.html#july25

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Birthday Dinner

My son turned 14 last Friday the 13th and instead of celebrating just on his special day, he sort of celebrated all week.  My kids have gotten it into their heads that one does not celebrate a birthday on one day but throughout the week—might be because I have the same philosophy.  The celebrating includes eating all of your favorite dinners.  On Monday night we had Fettuccine with Smoked Salmon, one of his top 5.  I’ve had this recipe for a long, long time and don’t remember where it came from but it made it into the “Perry Family Cookbook,” a compilation of recipes that my siblings and I put together for my parents’ 50th anniversary. It’s simple enough for a quick weeknight dinner and Bayview often has a sale on smoked salmon on Fridays.

Fettuccine with Smoked Salmon

1 cup kippered smoked salmon
3 tablespoons extra virgin olive oil
1 garlic clove, minced
½ pound fresh snap peas, trimmed
1 cup half and half
1 pound fresh fettuccine
½ cup freshly grated Asiago cheese, plus more for serving
Freshly ground pepper

Heat the olive oil in a large skillet.  Add the garlic and sauté until just beginning to turn golden.  Add the peas and sauté for 30 seconds.  Add the cream and bring to a boil.

In the meantime, cook pasta in a large pot of boiling salted water.  Drain. Toss the  fettuccine with the snap pea mixture, add the smoked salmon and half the  cheese.  Sprinkle the rest of cheese over the top.

Sprinkle additional cheese over individual serving.  Serves 4

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The New Hawaiian

Tuesday, July 17th

6:00-8:30pm

with Paula Leichty                         

Enjoy the bounty of this tropical island paradise with a menu that features local produce with a modern Hawaiian preparation. Join Paula as she offers some new, exotic twists for your next BQ party. Her fabulous dinner includes: Crab Towers with Tropical Salsa, Hali’imaile BBQ Pork Ribs, Kula Sweet ottos, Grilled Baby Bok Choy with Ponzu Sauce and Lililkoi (Passion Fruit) and a Raspberry Tart. Say “aloha” to the new Hawaiian cuisine!
Complementary wine pairing.
$45 per person

Call 754-1448 with questions and to register!

http://www.bayviewschoolofcooking.com/July2012.html#july17

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Culinary Coffee!

Wednesday, July 18th
6:00-8:30pm

Chef Lela Cross, Budd Bay Cafe’ and Sandy Hall, Sales Representative for Batdorf & Bronson Coffee Roasters will demonstrate that there are a multitude of ways to use coffee in daily cooking. They’ll explore recipes that will add some “buzz” to your next grilling party and discuss the unique flavor profiles of coffee for pairing and contrasting. As they offer up tips on coffee rubs, marinades and finishing salts, Chef Lela will prepare Skewered Shrimp with Red Eye Barbecue Sauce, Marinated Tenderloin Bites with Stone Fruit Salsa and Espresso Balsamic Vinaigrette Drizzle and Coffee-Crusted Salmon with Tomatillo-Avocado Slaw. A special Coffee Ice Cream treat will be paired with Thai-Style Iced Coffee for dessert and they’ll also share a recipe for a Chocolate-Coffee Martini!  Complementary wine pairing.

$50 per person

Call 754-1448 with questions and to register!

http://www.bayviewschoolofcooking.com/July2012.html#july18

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Cherries!

Growing up, I had mixed feelings about all those fruit trees growing in our yard.  On the one hand, I loved the fresh cherries, apricots, peaches, plums and apples that came on in a steady stream throughout the summer and early fall.  On the other hand, all of that fruit had to be picked, and we kids had to do our share. Worse yet, the very tart, very juicy Montmorency cherries had to be pitted so we’d spend hours at the kitchen table, our fingers getting more and more wrinkled as we progressed through the bowl. I didn’t think it was worth it then but I sure love it whenever I can get my hands on these hard-to-find cherries today.  They make the most wonderful pies and cobblers and they remind me of days gone by.  I’m breaking with tradition and posting a recipe I haven’t even tried yet.  It’s from Martha Stewart Living and the moment I saw it, it captured my imagination.  I’m making it as soon as I can find some deliciously tart pie cherries (and if you know where I can find some, will you let me know?)!

Cherry Gelee

2¼ pounds pitted fresh or thawed frozen sour cherries*
1 cup plus 1 tablespoon sugar, divided
2 cups water
Large pinch of salt
5 teaspoons unflavored gelatin, divided
½ cup heavy cream, divided
¼ vanilla bean, scraped, or ¼ teaspoon pure vanilla extract

Bring cherries, 1 cup sugar, the water, and salt to a boil in a large saucepan.  Reduce heat; simmer until liquid is reduced by about half, 12 to 15 minutes.  Pour through a fine sieve into a bowl, pressing very firmly on the solids to release as much juice as possible (you should have 4 cups).  Refrigerate until cooled completely, about 1 hour.

Place 1 ½ cups cherry liquid in a medium saucepan.  Sprinkle 4 ½ teaspoons gelatin over liquid, and let soften, about 8 minutes.  Heat mixture over medium heat until gelatin dissolves completely and mixture is about to simmer, about 4 minutes (do not let boil).  Turn off heat and gradually stir in remaining 2 ½ cups cherry liquid; pour cherry –gelatin mixture back into bowl.  Place bowl in a larger bowl of ice water, and refrigerate until softly set, about 1 ½ hours, stirring once half-way through with a rubber spatula.

Meanwhile, place 2 tablespoons cream, the remaining sugar and the vanilla in a small saucepan. Sprinkle with remaining gelatin, and let soften, about 8 minutes.  Heat mixture over medium heat until gelatin dissolves and mixture is about to simmer, about 2 minutes (do not let boil).  Whisk in remaining cream until smooth.  Transfer to a small bowl, and place bowl in a larger bowl of ice water.  Refrigerate until thickened, about 15 minutes (both mixtures should be approximately the same consistency.)

Whisk cream mixture, and strain through a fine sieve.  Spoon cream mixture into a small zip-lock bag and snip a corner off.  Whisk gelee until thick but pourable.  Divide gelee among 6 bowls and shake to settle.  Working with 1 gelee at a time, pipe 6 to 8 cream dots of varying sizes onto top, then draw a wooden skewer through them to create a swirled pattern.  Refrigerate gelees until just set, at least 1 hour and up to 6 hours.

7 cups or 3¼ pounds if buying fresh and pitting

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Swantown Inn Bed & Breakfast

There’s still time to sign up!
Tuesday, July 10th, 6-8:30pm

The striking 1887 Queen Anne/Eastlake Victorian Mansion on the quiet eastside of Olympia is well known for their creative and delicious breakfasts. One of their most requested menus includes: Minted Melon Sorbet, Oven-Roasted Kielbasa with Homemade Plum Butter, Savory Herb Bread Pudding with croissants, Havarti and asparagus, Fresh Odwalla Juice and Casey’s famous Chocolate Chip Cookies.  http://www.bayviewschoolofcooking.com/July2012.html#july10

Call 754-1448 to sign-up!

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Fourth of July Block Party

It’s almost the Fourth of July again and time for the neighborhood block party that my neighbor and I have been hosting for the past 11 years.  We live at the end of a dead end street, so it’s a convenient place to have a party in the street, complete with red, white and blue tablecloths, lots of votive candles and white lights and live music from all of the talented people we know! I make a giant batch of sangria, red, white and blue jello parfaits for the kids, a very big flag cake with raspberries, blueberries, and cream cheese frosting and usually, BBQ ribs. Those ribs can take a lot of time and fuss, so this year, I’m going to make pulled pork sandwiches from the easiest recipe I know of—originally from Food and Wine magazine. Now, maybe I can enjoy my own party a little bit more.  If you have a slow cooker (a.k.a. crockpot), give this one a try—I think you’ll like it!

Slow Cooker Barbecued Pulled Pork

1 small onion, finely chopped
1 cup ketchup
¼ cup dark brown sugar
3 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
2 teaspoons sambal oelek (Asian chile sauce)
4¼ pounds boneless pork shoulder, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper

In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and sambal oelek. In a slow cooker, cover the pork with the ketchup mixture. Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.

Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve. Serves 8-10

Pulled pork can be refrigerated for up to 4 days.

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