Sunday Supper: Pot Roast

Sunday Suppers... a childhood memory... an adult obsession. As the leaves turn colors, and the days get crisp, it's time for a pot roast. Growing up in my family, and perhaps yours, we had a roast on the regular in these cooler months - pork - beef - lamb; whatever Mom could get her hands on. As a child, you couldn't get me out of the kitchen... somethings never change... as the aromas fill my home, I am instantly transported back in time.

Scratch Caesar

The caesar dressing that just happened. Usually when I embark on making something new, I check the web, look at blogs and recipes, gather my inspiration, and go. Nope, not this time, I just went for it. How, have I not made a scratch caesar dressing before? I have no idea, not only is it super easy - its super delicious.

Test Kitchen Tuesdays: Fig Tart with Rosemary and Balsamic

Tart take two...okay maybe it’s 5, or 6, or 10. I have lost count. I have been trying to write this all week, seriously, it should not be this hard. I have even considered not posting, but to improve, I must practice...so here we go...take 20...

The Oregon Coast & Sunday Supper: Roast Chicken...then Stock

Saturday was epic: we headed to Cannon Beach with a few of our friends to take advantage of the amazing weather - 61 and clear - almost unheard of at the coast.  Here in the Pacific Northwest during the month of October, you're hard-pressed to find a ray of sunshine or an empty beach. It was absolutely breathtaking. We stayed on the hidden bluffs overlooking a private beach with trail access to the sandy shore where I skipped in the sand like I was 10 years old. I experienced so many zen moments followed by utter joy that I practically cried at the beauty of it all. Yes, there is a small hippie living in a corner of my soul. After a glorious sunset and a delicious family dinner, we shared whiskey-laced stories under a star-studded sky 'round a blazing fire - a perfect evening and one to remember always. 

Roasted Delicata Squash and Wild Mushrooms with Sherry Maple Gastrique

Crunch, salt, sweet, rich, fall flavors are intertwined in this amazing side dish while taking advantage of the wild mushroom season here in the Pacific Northwest. I  love Fall... everything about it...scarves, boots, leaves changing, crisp cool days- and mostly the oven roasting away. Roasted squash is by far one of my favorites, the sweet tender flesh (is this inappropriate verbiage?) leads itself to countless recipes- mix with hearty wild mushrooms, bold blue cheese, sweet sherry & maple and toasted almonds; heaven is here.

Sunday Suppers

I can’t think of anything better than this: being surrounded by friends, drinking wine, and preparing a meal together. Those who can cook prepare their specialties to share; those who cannot are responsible for topping the wine off; it’s a beautifully balanced ballet. I am always the cook, and besides the creative/controlling aspect, my favorite thing about being the cook is that my glass is always full; and then after, when my belly is singing with delightful hurt, I can simply sit back and relax as everyone else cleans up. I am totally winning.

I have decided to bring back Sunday Suppers at my house, and to get warmed up this week I went with a spicy seared salmon, fried jasmine rice and a cool cucumber and broccoli salad. This was one those meals that transpired out of nowhere and ended up being one to make again and again. One: it is super flavorful; two: it is easy; and three: it is healthy. Again, I am winning.

Steak is What we Love for Dinner

I think if the Texan could eat a bone-in ribeye every night for dinner he would, that man loves his red meat. Don't get me wrong I do too, but he is nuts for this cut and with all that beautiful marbleization how can anyone blame him. The fat is so gracefully speckled that the beef is truly intoxicating, hit it simply with salt and pepper, sear it in well seasoned cast iron skillet and just wait for pure satisfaction. I do most of the cooking at home but this man has his ribeye mastered and this lady can not help but to be spoiled.