Saturday, March 7, 2015

Pacific Northwest coming up

I have a popup at Cafe Pettirosso in Seattle on March 23rd, they are taking reservations and the menu is posted. Probably have a few spots left so get on it!
https://www.facebook.com/events/379313522241297
http://www.pettirossoseattle.com/

I will be doing things in Portland, Seattle, Olympia, Bellingham, Bainbridge and Bremerton... have a few open dates if anyone wants to book something.
For other special events it looks like April 1st there will be an event with food, entertainment and pottery in Portland. Ask me for details on that.
And April 8th I think in Olympia will be the big multimedia event there with fortune telling, food, history and performance. More details on that later.
A Bellingham date for multimedia should be announced soon as well.

other future stuff coming up, I will have some Sacramento stuff after April 12th, around the annual Pt. Reyes retreat
followed by another round of Dinner and Bikes going through the middle of the country this time, lot of Texas! Link to that is to the right or... right here:
http://dinnerandbikes.com/dates/

Sunday, March 1, 2015

A Tasty Flatbread, A Spread and A Dip

These are relatively easy, nice GF flatbread too...

CHICKPEA FLATBREAD
1 C. chickpea flour
1/2 C. sorghum or brown rice flour (more if needed)
1 pkg. active dry yeast
1 tsp. sugar or agave
1/2 tsp. black mustard seed or nigella seed
2 chopped scallions
1/4 C. chopped italian parsley
1 Tbsp. cornstarch, potato starch or tapioca starch
olive oil
salt to taste
warm water

Acitvate yeast with a little sugar and 1/2 C. warm water. Begin adding the flours, starch and warm
water, alternating until you get a pancake batter-like consistency. Add the rest and season (to taste I guess), include a little bit of olive oil but not much. Allow the batter to sit for an hour. Add more liquid if you must and then heat a light coating of olive oil in a pan. Spread batter like a thick crepe in the pan and cook, turning once, until browned on both sides. 
Continue on with this, basting the pan with oil as needed until you're all done.

ROASTED TOMATO SPREAD
4 tomatoes
1 split chili pepper, seeded
2 peeled garlic cloves
1/2 C. chopped olives
1/2 C. chopped artichoke hearts
1/2 tsp. ground sumac
salt and pepper to taste
several Tbsp. olive oil
handful of italian parsley
1 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. marjoram or oregano and dill together

Halve the tomatoes and coat them in oil with a bit of salt and pepper. Bake at 350 degrees for one hour with the chili pepper. 
Allow to cool then puree with everything else. 

WHITE BEAN-AVOCADO DIP
1 1/2 C. cooked white beans (preferably butter beans, or cannelini)
2 avocados
1/4 C. (or more) lemon juice
a splash of cider vinegar
several Tbsp. olive oil
salt to taste
1 chopped scallion
2 or 3 peeled garlic cloves
several Tbsp. chopped italian parsley

Blend until smooth, thick and creamy, seasoning to taste. Add a bit more liquid if you have to. Broth or coconut milk being the most recommended.

Saturday, February 21, 2015

Couple of Easy Recipes

Here are two nice vegetable oriented recipes...

SPICY KALE WITH SWEET POTATO CUBES
2 or 3 spicy chilies and 2 poblano peppers
salt, pepper, lime juice, chili power, cumin, coriander, paprika
2 C. diced sweet potato
2 chopped heads of kale
1 onion cut into thin strips
2 peeled, diced mangoes
olive oil

Roast the peppers at 400 degrees for 25-30 minutes, cool then seed and cut into strips. Season with salt and lime juice and set aside.
Cook the sweet potatoes in olive oil with salt, pepper and paprika until browned and crispy. Stovetop or oven, doesn't really matter.
Separately cook the greens with onion, lime juice, salt and pepper. A little cumin, chili powder and coriander. 
When they wilt, add the mango and cook for a few more minutes. Toss in the sweet potatoes and roasted chilies and remove from heat.
This is bomb with coconut sour cream. 
Blend coconut cream (just the cream) with salt to taste and a couple Tbsp. lemon 
juice, 2 Tbsp. olive oil, 2 garlic cloves and 1 wax pepper until smooth and creamy. Have it on the side with this dish and some chopped scallions. Good with black rice.

BARBECUE BAKED EGGPLANT
1 or 2 eggplants
1/4 C. tamarind puree
a little broth
1 chopped onion 
2 peeled garlic cloves
1 chopped tomato (if you can also roast the tomato whole first, do it)
1 green and 1 red bell pepper, roasted, seeded and chopped
1 Tbsp. balsamic 
1 tbsp. lemon juice
1 cooked mashed potato or sweet potato
a little cumin
1 Tbsp. chopped oregano
1 Tbsp. brown sugar
olive oil
salt and pepper


Slice the eggplant into 1" slabs lengthwise. Season with salt and pepper and coat lightly in oil, then place on baking sheets at 400 degrees and bake for 20 minutes, turning once. Blend the other ingredients and spread over the slices and bake for another 20 minutes. You can finish by broiling if you like. Serve with Basil Salsa. Super good.
Hot tip: your baking pans should have a rim all the way around otherwise any liquid on there might enjoy the bottom of your oven!

Basil Salsa
1/2 C. chopped basil
2 Tbsp. capers or olives
1/4 C. minced red onion
1 small minced spicy chili
1 C. chopped green and brown heirloom tomatoes
dash of balsamic
2 minced garlic cloves
2 diced scallions
lemon zest
2 Tbsp. lime juice
1 Tbsp. minced dill, oregano or marjoram and chervil
a little olive oil
salt and pepper to taste

Give this a toss! Serve with eggplant.