Working on EAT & DRINK book 4

Marcus and I have been busy over the past couple months recipe testing and wine pairing and tasting for EAT & DRINK in the Northwest book 4. Things are finally starting to come together, albeit the IFBC, switching jobs and moving all within the same couple months. The Northwest wines being celebrated in this next book are some of the best! Perhaps with this book more than others, I am thinking of the ingredients in each dish that will pair well with wine, rather than ingredients first- wine pairing second. Perhaps it's just my awareness and development of my palate over this year-long EAT & DRINK writing experience or the evolution in how I am thinking and writing recipes now. Here are the list of recipes that will be in the next book!

1. Warm Chicken Panini With Lemon Feta, Grilled Zucchini And Peppadew Dressing


2. Spring Pea Soup With Seared Scallop, And Tarragon Oil (Optional Scallop)


3. Thyme Profiteroles With Lox And Fried Capers


4. Lamb With Cilantro/Mint Pesto And Smashed Yellow Potatoes


5. Ham Wrapped Chorizo-Apricot Prawns Over Baby Mixed Greens


6. Ahi Tuna Slider, Mango-Nectarine Salsa, Pickled Shallots, Ginger Mayo


7. The "Green Salad"- Artichoke Hearts, Asparagus, Herbs, Olives, Citrus And Avocado


8. Caesar Lamb Burgers


9. Prosciutto, Local Blue Cheese, Fresh Peaches, Marcona Almonds With A Homemade Raspberry Vinaigrette


10. Guinea Hen Wrapped In Bacon With Blackberry Balsamic Glaze Main


11. Pomegranate Molasses Chicken Wings


12. Flank Steak With Sun Dried Tomato/Ginger/Date Sauce With White Bean Salad


13. Corn, Black Bean Stuffed Poblanos With Goat Cheese And Roasted Yellow Pepper Sauce


14. Slow Cooked Chipotle Pork Tacos


15. Gorgonzola And Salami Pizza


16. Grilled Polenta With Manchego And Morels In Sage Brown Butter


17. Crab/Scallop And Shrimp Seafood Salad With A Green Goddess Style Dressing


18. Salmon With Fresh Summer Tomatoes, Balsamic And Fresh Herbs


19. Steak Roulade With Blue Cheese And Cherry Bacon Compote


20. Citrus Pound Cake With Honey Lavender Glaze Fresh Raspberries

So much to say- so little time

Things in my life, to say the least are a bit nuts. I'm making myself little notes about all the things that I want to blog about when I actually have more time, but at the moment, I am stretched a bit thin and I only have time for notes in both words and pictures. When it rains- it pours as they say, and I feel like I am in a monsoon.
Mark and I bought a house- and because of the government loan that we have, it's a mess of hoops to jump through. I'm transitioning jobs, which is over the top exciting news!! BUT because we are moving- everything is on hold until we close- (May 22nd hopefully), I'm working on EAT & DRINK book 4 and lastly, apprenticing part time at the HerbFarm. I didn't mean to get this busy, it all kind of just happened.


The cutest fat robin at the HerbFarm watching over the lovage beds.French Breakfast Radishes, delicate, dainty and hot pink.The teenage chicks

Finding Inspiration

And so it begins again. What a fitting time to start a new book than springtime? EAT & DRINK book 4- with a focus on spring, some thoughts on summer and some past reminders of winter. I've created a rough draft list of recipes that I have already started to test. It's a challenge to think about favas and fresh spring onions when snow is in the forecast. Gourmet cooking magazines, my wall of cookbooks, food blogs and farmer's markets all help to inspire me to rethink an artichoke or try a new twist on lamb. The HerbFarm garden I know will inspire me to think differently about certain vegetables and of course, challenge me to go beyond my comfort zone limit with flavors. Since it is a recipe and local wine pairing book, I often think about common flavors in wine and try to pull those flavors out of food using different combinations of ingredients. For instance, one recipe I'm excited about is ham wrapped prawns with a chorizo apricot butter. The sweetness of the apricot and prawns should draw out some great flavors in a crisp Washington Riesling or perhaps complement well with a seafood-loving sauvingnon blanc.

The real trick when writing these recipes is trying to balance my cravings for my taste preferences while at the same time keeping things in perspective with my cooking audience's taste buds. Not that I am that extreme, I just know that most people are pickier than I am, and many home cooks like to dip their toes in the water instead of plunging in. Plus, I find the most successful recipe collections offer a little something for everyone; something for the novice, something for the gourmand and probably something that just makes you say, "oh interesting." Most of all, I want to inspire people who enjoy cooking to go out into the farmer's markets and check out what's fresh and dabble in the kitchen with some lovely, local ingredients! Is there anything better then sitting around with friends over some great wine, chatting about life and goals and making great delicious memories?