Sunday, June 22, 2008

Vodka Soda with Lavender Simple Syrup

Since summer is officially here, lets have a toast! One of the recipes in book 2 calls for lavender simple syrup for the Grilled Peaches with Gorgonzola Dolce, and we just happen to have extra, so, Mark and I made some vodka soda drinks with the lavender simple syrup and they were delicious! I just had to share it with you all.

Vodka Soda with Lavender Simple Syrup
1/2 c. water
1/2 c. sugar
1 tsp. dried lavender blossoms
4 oz. vodka
12. oz soda water

Combine water and sugar in a small saucepan over high heat and bring to a boil. Add dried lavender, reduce heat to low and simmer for 1 minute. Remove from heat and cool.
Into each pint glass, add ice, 2 tablespoons lavender simple syrup, 2 oz. vodka and fill with soda water. Stir. Depending on your sweet scale, you may want more lavender simple syrup.


Vodka Soda With Lavender Simple Syrup on Foodista

Tuesday, June 17, 2008

Eat and Drink In the Northwest Book 2 Summer Edition!

As I write this- book 2 is at the printers! A sneak peak of the cover of the book can be found here This summer book was more challenging to write than the first edition, but with all the challenges that came with it, the fall edition and future books to come will only get better. Perhaps it was the challenge to think summer while Seattle's spring was arctic, or perhaps it was that Marcus and I decided to pair 2 or 3 wines with each recipe instead of just 1! It's quite laughable to see some of our recipe and wine testing photos, especially with Marcus, surrounded by 30 bottles of different sauvigon blanc and his notebook. Or me running from the barbecue to the stove and back again with my timers while Jess, Jenny and Mark follow my rough draft recipes in my tiny kitchen!
When I think about the blank notepad where I began scribbling down summer recipes aboard the plane to New Orleans to holding the colorful proofs in my hands for book 2, it's thrilling and surreal at the same time. On top of his wine knowledge, Marcus does an incredible job as a graphic designer. Above is a picture I took in my kitchen, during a recipe testing of Sage and Fennel rubbed Pork Tenderloin with Fresh Cherry and Rhubarb Sauce. The sauce is not like dessert, it has some star anise, chicken stock and bit of red wine and it's not overly sweet. The pork tenderloin leftovers make for an incredible sandwich the next day too. As the cherry and rhubarb season are underway, I'm contemplating all the ways I can stain my fingers, lips and teeth with sweet summer cherries, with recipes of course- if I can keep them from my lips.

Monday, June 16, 2008

An Ode to the Fiddlehead Fern

Oh fiddle head with your head bent down
like midnight flower waiting to bloom
a barnacle's feather
a forager's green bean
the guard's tight bundled curved staff at the garden gate
we cannot pass
until blanched
sauteed or pickled
the entrance to the fiddle head's edible secret
is hushed by rarity

Tuesday, June 10, 2008

Something Sacred

Someday, I want to have an art exhibit of food sculpture. With anyone who wants to create something beautiful out of food. Then of course a dinner to follow. Many would say that it would be wasteful...which would be a great topic to expose- the wastefulness of food in the US. But, the exhibit done well, I think it would be about celebrating food as art, as community and as a means to lift food higher on a pedestal, call attention to food and represent it as it should be: As Something Sacred

Friday, June 6, 2008

Thanks to My Recipe Testers

I just wanted to send a shout out to all my volunteer recipe testers who spent time and money testing recipes I'm finalizing for Eat and Drink in the Northwest book 2. All your comments and suggestions and efforts are truly appreciated!

Book Signing and Celebrating DiStefano Winery Saturday June 7

Tomorrow, Marcus and I will be attending an event at DiStefano Winery in Woodinville and also signing books and promoting Eat and Drink in the Northwest. I'm really looking forward to this event. In the book, we paired their 2006 Sauvigon Blanc with the Watercress Pesto recipe with fresh pasta. Delicious! The watercress pesto recipe is also quite delicious on crostinis with fresh chopped tomatoes!