Monthly Archives: September 2012

End of Summer

It’s almost the end of summer but as you may have noticed, tomatoes and corn are still going strong.  My daughter recently made a recipe from Food and Wine magazine that showcases the best of the season.  It was incredibly good and made a great week night dinner.  Don’t let the long list of ingredients fool you—these are quite easy to make.  It’s a recipe from blogger Sara Forte of Sprouted Kitchen and if the recipes she has in Food and Wine are any indication, you should maybe give it a look.  Do go to the trouble of finding the buckwheat flour (they sell it at Bayview)—it totally makes the dish!  Enjoy these last days of sunshine and warmth.

Buckwheat Crêpes with Corn, Tomatoes and Goat Cheese

2 cups whole milk
2 large eggs
2 tablespoons unsalted butter, melted
½ cup buckwheat flour
½ cup all-purpose flour
1 tablespoon sugar
1 pint cherry tomatoes, halved
½ teaspoon minced garlic
1 teaspoon smoked sweet paprika
1½ tablespoons extra-virgin olive oil
Freshly ground pepper
1 large leek, halved lengthwise and thinly sliced crosswise
1½ cups corn kernels (cut from 2 large ears of corn)
3 tablespoons chopped parsley
3 ounces goat cheese, crumbled
3 tablespoons snipped chives

Preheat the oven to 325°F. In a blender, blend the milk, eggs and 1 tablespoon of the melted butter. Add both flours, the sugar and ¼ teaspoon of salt; blend until smooth. Let the batter stand while you prepare the filling.

On a baking sheet, toss the tomatoes with the garlic, paprika and 1 tablespoon of the oil. Season with salt and pepper and roast for 25 minutes, until the tomatoes are slightly dried.

In a skillet, cook the leek over moderate heat in the remaining ½ tablespoon of oil, 4 minutes. Add the corn and cook for 1 minute. Add the tomatoes and parsley and cook for 1 minute. Season with salt and pepper.

Line a plate with wax paper. Heat a 10-inch nonstick skillet and lightly brush it with some of the remaining 1 tablespoon of butter. If the crêpe batter is too thick, whisk in enough water so it is pourable. For each crêpe, add ¼ cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the surface is dry and the underside is golden, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer the crêpe to the prepared plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 12 to 14 crêpes.

Spoon the filling down the center of each of 12 crêpes. Sprinkle the goat cheese on top and roll each crêpe into a cylinder. Transfer to plates, garnish with the chives and serve. Makes 12 crepes

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This week…2 Great Classes

Wednesday, September 19th, 6:00-8:30pm
The Flavors of India
Ritu Batta

Ritu brings the flavors of her homeland to the table in class and have will you yearning to visit India. Join her as she creates the bold and aromatic dishes that India is known for and learn how to create them at home. This evening she’ll be making a fall meal that includes Aloo Gobhi, cauliflower and potatoes in a spicy herb sauce, Vegetable-Rice Pilaf, creamy Southern-Style Chicken, in a curried coconut sauce, served with Naan, and Carrot Halwa, a golden, lightly sweet dessert scented with cardamom.
Complementary Wine Served. $45 (

Thursday, September 20th, 6:00-8:30pm
Magnificent Mediterranean Wraps
Mitra Mohandessi

Wrapped foods have been a favorite in Mediterranean and Middle Eastern cooking for centuries. Meats, vegetables or nuts wrapped in pastry dough and leafy vegetables are served throughout the region. Mitra teaches you how to make Northern Greek Arnisia Pita Me Baharika, spicy lamb wrapped in phyllo dough served with Tzatziki, a cucumber and yogurt dip, Turkish Pogaca, soft pastry filled with feta cheese and dill and baked to perfection, and Persian Grapeleaf Dolma, fresh herbs and beef wrapped in grape leaves and simmered in sweet and zesty lemon broth. Kataïfi, almonds and walnuts wrapped and baked in shredded phyllo dough and drizzled with lemon-scented honey syrup and pistachios is a perfect way to end the evening.
Complementary Wine Served. $55 (

There is still room in both classes so sign up soon! Call (360) 754-1448

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The Former Vegetarian

My daughter was a strict vegetarian for about a year and a half.  Recently though, she decided that she no longer wanted to resist the temptation that a Big Tom burger presents. She even posted photos of her burger on Facebook–the event was that exciting. I really appreciated this family-friendly recipe from Cooking Light magazine before she became a vegetarian but depended upon it when she wouldn’t eat meat.  Fortunately, all of our family, with perhaps the exception of my son, likes tofu. I will often double the recipe, but not the tofu and throw in snap peas at the end. Vegetarian or not, I think you’ll enjoy this recipe!

Fettuccine and Tofu with Peanut Sauce

½ cup fat-free, less-sodium chicken broth
¼ cup chunky peanut butter
¼ cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons fresh ginger, peeled and grated
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) green onions, sliced
1 cup carrots, shredded

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently. Serves 4

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Life is hard. Whether it’s the day to day grind or some difficulty we’re facing in our lives, sometimes we crave a little comfort.  And, of course, that’s why “comfort food” is so beloved by almost everyone.  The ultimate comfort food has to be macaroni and cheese.  We found this macaroni and cheese recipe in James Beard’s pasta book early on in our marriage and it was an instant favorite. I changed it up a bit over the years to make it a little less rich and fattening.  Don’t get me wrong, it’s still not a light meal—but then, who expects comfort food to be light?  We used to make this with a type of pasta called “cavatelli” that we could easily find at our local grocery store and thus the name “Cavi Cheese” came into being. Alas, I can no longer find cavatelli and usually use rotini or rotelli instead. When the recipe tells you to not skimp on the Tabasco, don’t.  Add a lot and it still won’t be too spicy.  It’s also great served with green Tabasco sauce. Enjoy our family’s favorite meal!

Cavi Cheese

4 tablespoons butter
4 tablespoons flour
2½ cups milk
Dash of freshly ground pepper
½ teaspoon Tabasco, or more to taste
¾ pound macaroni elbows or rotini
¾ pound Cheddar cheese, grated

Melt the butter in a saucepan over low heat.  Add the flour, and stir it with a wooden spoon or spatula for around
3 minutes, until the roux is frothy and the taste of raw flour is gone.  Meanwhile, heat the milk in another pan. Add the warm milk gradually to the roux, stirring hard all the while.  Turn up the heat and cook, stirring, until the sauce is just at the boiling point.  Turn down the heat and let it simmer for a few minutes.  Now add the pepper and Tabasco.  Don’t be afraid of the Tabasco: it will help bring out the taste of the cheese.

Cook and drain the pasta.

Mix three-quarters of the grated cheese into the simmering sauce.  As soon as it melts, combine it with the drained pasta, and pour it into a baking pan.  Sprinkle the top with the remaining cheese, and bake for 20 to 30 minutes in a 350°F oven.  Serves 4 to 6

Categories: .Bayview School of Cooking!, Entrée, Pasta | Leave a comment

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