Picking the right wine to go with a meal can be a daunting task in the first place, but Master Sommelier Evan Goldstein, four-time James Beard Award nominee, wants you to take a few risks and try something a little less ordinary. In his book Daring Pairing, the exciting new companion to Perfect Pairings, Goldstein teams up with thirty-six acclaimed chefs to highlight less conventional wine choices with perfectly tailored dishes. A “down to earth guide to wine’s less-travelled terrain”, Daring Pairings visits countries all over  the world to explore their unique varietals, like Txakoli, the light-bodied, frizzante white from Spain’s Basque region, Greece’s obscure dark and fruity Xinomavro and the spicy, earthen Barbera from Italy’s Piedmont region.

Of course, it takes two to tango, and you need food to pair these spectacular wines. The chef-tailored recipes in this book are elegant without being fussy. Each one, from start to finish, would be equally as appropriate for a dinner party or a weeknight meal, but with Spring right around the corner, I want to share Loretta Keller’s offering from the book, Mushroom Salad with Warm Goat Cheese Toasts, which Evan suggests pairing with the versatile, slightly acidic Chenin Blanc. He also recommends a diverse list of Chenin producers, grouped by price range such as ‘everyday’, ‘premium’ and ‘splurge’ so you can tailor the suggestion to your own tastes!

So next time you’re perusing the wine section, keep Evan’s spirit of adventure and discovery in mind and pick up something you’ve never tried before!  Salut!

-Kathy

Chenin Blanc and Mushroom Salad with Warm Goat Cheese Toasts
Makes 4 salad-course of first course servings

6 oz white button mushrooms, trimmed
1/2 cup crème fraiche
6 drops fresh lemon juice
1/4 tsp grated lemon zest
Sea salt and freshly ground black pepper
1 celery stalk
4 slices coarse country bread
2 Tbsps extra virgin olive oil
1 clove garlic, halved
1/2 lb fresh goat cheese, at room temp

Herb Salad
1 Tbsp fresh tarragon leaves
1 Tbsp finely slices fresh chives
1/4 cup fresh chervil leaves
1/4 cup fresh flat-leaf parsley leaves
1 Tbsp coarsely chopped fresh dill
1/2 cup small-leaf arugula
1 cup mache
2 Tbsps extra virgin olive oil
2 tsps fresh lemon juice

Using a mandoline or a sharp knife, thinly slice he mushrooms, then place in a bowl. Add the crème fraiche, lemon juice, lemon zest, and a pinch each salt and pepper. Gently combine the ingredients, being careful not to break up the mushrooms. Set aside.

Using a vegetable peeler, remove the strings from the celery stalk, then thinly slice the stalk crosswise with the mandolin or knife. Add the mushrooms and gently toss to mix.

Toast the bread slices, and brush one side of each slice with the olive oil. Drag the cut side of the garlic clove across the oiled side of each bread slice once or twice. Spread one-fourth of the goat cheese one each slice of toast.

Working quickly now, make the herb salad. In a bowl, combine all of the herbs, the arugula and the mache. Drizzle with the olive oil and lemon juice and toss to mix. Season with salt and pepper and toss again.

Divide the mushroom salad evening among 4 plates. Scatter the herb salad over the top, and place a slice of warm goat cheese toast on the side. Serve immediately.

Recipe by Loretta Keller found in Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs, University of California Press, Los Angeles

Here’s a fun event to look forward to in April! The Seattle Center for Book Arts presents Eat a Book Today!: the 6^th Annual Seattle Edible Book Festival, celebrating books, food, and the people who love them!

Eat a Book Today! combines the  creative and culinary talents of Northwest foodies and books lovers. Turn any of your favorite books into palate pleasers. Imagine The Brothers Karamatzah, S’more and Peace, Alice in Wonderbread, The Bun Also Rises, Goodnight Moon Pie, Curd Vonnegut and many other brainy treats!

To participate – register your entry to edible@seattlebookarts.org before March 30th, then create and present a piece of edible art related to books. Whatever the inspiration – it must be edible!

Event Schedule
11:00 – 12:00 Edible Entries accepted, installed & photographed
12:00 – 1:30 public viewing
1:30 Celebrity Judges award prizes
2:00 Edible Books will be eaten with tea, coffee and milk

Edible Emcee:
Nancy Guppy – from Seattle Channel’s Artzone

Celebrity Judges to date:
Julia Children – performed by actress Imogen Love
Cynthia Nims – food writer & consultant
Kurt B. Reighley – author

Whether you’re a long-time vegetarian, a newcomer looking for healthy, hearty meatless dishes or you’re trying to convert a carnivore, I have just the book for you! The fabulous Kim O’Donnel’s The Meat Lover’s Meatless Cookbook is your one-stop guide to cooking up completely meatless meals that will leave even the most die-hard steak-lover happy and satiated! With recipes like Jig-Inducing Falafel Burgers and Zesty Pinapple Salad, who wouldn’t want to eat meat-free?

Continue reading on Amazon’s Al Dente Blog.

The idea of handmade pasta can be a bit intimidating, but there is really nothing like a bowl of fresh, home-made noodles. While the process itself takes a bit of practice, the rewards are many: it is inexpensive to make, the flavor is a revelation compared to dried pasta, you can customize it however you like, and most importantly, it’s satisfying! These days, it’s even easier than ever to create your own home-made pasta. With pasta-roller attachments for stand mixers, ravioli molds and food processors; it can be a fairly straightforward process. Of course, if you have the time and inclination, rolling your pasta out by hand, while it takes a bit of hard work, pays off when you see your perfect strips of fettuccine in a beautiful bowl being served to appreciative diners!

If you’re up to the challenge, I’ve included a fantastic Fresh Egg Pasta recipe from Williams-Sonoma Cooking At Home by Kristine Kidd and Chuck Williams. It is a great starting place for making pasta by hand and once you’ve mastered it, there’s a ton of ways to dress it up and make it your own….herbs, spices, slow cooked sauces, fresh sauces, flavored oils…..the possibilities are endless!

Of course, once you’ve got your pasta made, you need the perfect recipe to incorporate it in – and I’ve  just the thing; my Garlic Gulch Braised Rabbit Ragù with Pappardelle Pasta. You can make the sauce ahead of time and refrigerate then serve with your beautiful hand-made pasta for a really fantastic meal! And if you’ve never cooked rabbit before then this is a great recipe to try it.

So head into the kitchen and roll out some culinary magic!

-Kathy

Fresh Egg Pasta
Makes about 1 lb. dough

2 cups all-purpose flour
3 eggs

Hand method: Mound the flour on a work surface and make a well in the center. Carefully break the eggs into the well. Using a fork, lightly beat the eggs. Working in a circular motion, gradually incorporate the flour from the walls of the well into the eggs. When the dough becomes too stiff to beat with the fork, continue with the palm of your hand until as much flour as possible is incorporated. Using the palm and the heel of your hand, knead the dough, pushing it down and away, folding it back toward you and rotating it a quarter turn. If you plan to roll the dough out by hand, repeat these strokes until the dough is smooth and elastic, 5-10 minutes. If you plan to roll the dough by machine, repeat these strokes until the dough is smooth and no longer sticky, 2-3 minutes.

Food processor method: Combine the flour and eggs in a food processor. Pulse briefly to combine the ingredients. Then process using long pulses just until the dough forms around the blade, about 1 minute. Turn the dough out on to a work surface and knead with the palm of your hand as described above.

Cover the dough and let it rest for 30 minutes.

Rolling Out Fresh Pasta: Cut the dough into easy to manage portions and keep covered until needed. Dust a work surface and rolling pin with flour. Flatten a dough portion, then roll out to the desired thinness. To test, lift the dough with one hand. IF making ribbons such as fettuccini, your hand should be clearly visible through the dough; if making filled pasta, the dough should be nearly translucent. Lay the pasta sheets on a floured kitchen towel and let stand for ten minutes before cutting. The pasta should be neither dry nor sticky.

Cutting Fresh Pasta: Roll up the pasta sheet into a cylinder and flatten it slightly. Using a sharp knife, cut across the roll into slices 3/8 inch wide for tagliatelle or fettuccine, 1 1/4 inches for pappardelle, a scant 1/8 inch for taglierini and 4 inches for lasagne. Unfurl the narrow slices, form a few strips at a time into nests about 2 inches wide and place on a floured kitchen towel.

Recipe from Williams-Sonoma Cooking at Home, Weldon-Owen Inc., San Francisco.

Garlic Gulch Braised Rabbit Ragù with Pappardelle Pasta
Makes 6 to 8 first-course or 4 entrée servings

1 Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt
1 pound fresh pasta sheets, such as egg with parsley, or substitute fettuccine pasta
Braised Rabbit Ragù (recipe follows)

Garnishes:
Freshly shaved Parmigiano-Reggiano or grana cheese
Fresh thyme sprigs

Bring 2 gallons of water to a boil in a large pot over high heat. Add the 1 Tbsp oil and a big pinch of salt.

Meanwhile, cut the pasta sheets, if using, into 1-inch-wide strips and fluff with your hands to separate. A few strips at a time, drop the pasta into the boiling water and stir to separate; keep a close eye on the pasta while cooking to be sure that the pieces do not stick together. Cook the pasta until just al dente, about 2 to 4 minutes, then immediately drain well. Do not rinse. Put the pasta in a large bowl, drizzle with a little oil, sprinkle with salt, and toss to coat. Mix in 1 cup ragù.

Divide the pasta among large, shallow pasta bowls, and top with the remaining sauce. Drizzle with oil if desired. Shave cheese to taste over each portion and garnish with thyme.

Braised Rabbit Ragù

2 pounds rabbit, cut into serving pieces, then bigger pieces halved or quartered
1 tsp kosher salt
1/4 tsp black pepper
3 Tbsp olive oil
1/2 cup diced onion
1/3 cup diced parsnip
1/3 cup diced celery
1/3 cup diced carrot
3 Tbsp minced fresh garlic
3 Tbsp tomato paste
1 cup dry red wine
2 bay leaves
2 large fresh rosemary sprigs
1 Tbsp minced fresh thyme
1 cup low-sodium chicken broth or homemade chicken stock
1 can (28 ounces) plum tomatoes in juice

Season the rabbit all over with the salt and pepper. Reserve the rabbit liver, if available, in the refrigerator.

In a large braising pan or Dutch oven, heat the oil over medium-high heat. Brown the rabbit pieces for about 2 minutes on each side. (Do not crowd the pan; brown the rabbit in batches if necessary.) As the rabbit is browned, transfer to a plate.

When all the rabbit is browned, add the onion, parsnip, celery, and carrot to the same pan and sauté for about 3 minutes, or until the vegetables are tender. Stir in the garlic and tomato paste and sauté for 1 minute. Add the wine and cook to reduce for 5 minutes, stirring to scrape up the browned bits. Add the bay leaves, rosemary, thyme, and broth. Using your clean hands, “squish” the tomatoes and add them to the mixture with their juice.

Return the rabbit and any accumulated juices to the pan. Make sure the rabbit is covered with the liquid. Bring to a simmer and braise, uncovered, keeping the sauce at a constant low simmer for 50 to 60 minutes, or until the meat is thoroughly tender.

Remove the sauce from the heat and transfer the rabbit meat from the sauce to a baking sheet. Discard the bay leaves and rosemary. Finely chop the reserved liver, if using, and stir into the hot sauce.

When the meat is cool enough to handle, pull the meat from the bones. Discard the bones, chop the meat into rustic pieces, and mix it back into the sauce. (Be careful of little tiny bones.) Taste the sauce for salt and adjust the seasoning if needed. Serve hot.

Chef’s Note: You can make the sauce up to 3 days ahead, then let cool and refrigerate. The ragù is also excellent served over soft polenta.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

To most people, lavender is strictly associated to soaps, perfumes and wall colors. Lavender has been used in the culinary world for centuries and is enjoying a bit of a renaissance. Today’s creative chefs look towards this member of the mint family to spice up cocktails and savory dishes as well as add delicate elegance to sweeter offerings.

Kathy Gehrt’s most recent book, Discover Cooking with Lavender features seventy-five recipes for seasonings, drinks, savory dishes and sweets. The book is filled with unique recipes that won’t give you an impression of bath beads or spa treatments – Kathy Gehrt celebrates the best that lavender has to offer to the culinary world.

I love these recipes because they encompass my motto for a great cookbook: sophisticated and, at the same time, accessible. The book is a fantastic introduction to anyone looking to experiment in the kitchen with lavender – from seasoned chefs, foodies, and novice cooks as well as lavender and gardening enthusiasts.

More than just recipes, Discover Cooking with Lavender walks through buying, growing and harvesting lavender. Cooks will discover the varieties of lavender best for culinary use, how to harvest lavender buds and new techniques for bringing this herb’s exotic flavor into drinks, savories and desserts. And the photos are beautiful!! Even if the charming photographs alone don’t have you running out the door to pick up a lavender bush of your own, the fabulous recipes definitely will!

Here’s a note from the author; “After 25 years as a technology executive, I decided to focus on my true passion which is creative cooking,” said Gehrt. “Discover Cooking with Lavender sprang from my love for food, friendship and gardening, and I’m thrilled to be able to share ideas for how to incorporate this fragrant herb into everyday cooking.”

And we’re glad she did! – Kathy Casey

Photo by Brian Smale, from Discover Cooking with Lavender

Lemon Lavender Pound Cake

This pound cake originated in 17^th century England. The original recipe called for one pound of butter, sugar, eggs and flour. As baking powder and baking soda came into use in the late 1800s, the recipe was modified. Lemon gives this cake a citrus taste, while lavender adds a hint of fresh flowers.

Makes About 12 Servings

4 cups of all-purpose flour
1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp of salt
1 Tbsp. dried lavender buds, finely ground
8 ounces of unsalted butter, at room temperature
2 1/4 cups granulated sugar
3 Tbsp freshly-grated lemon zest
5 eggs
1/4 cup freshly-squeezed lemon juice
1 cup of plain sour cream

For the glaze:
1 cup of powdered sugar
2 tsp freshly-grated lemon zest
2 Tbsp freshly-squeezed lemon juice
1 tsp dried lavender buds, finely ground using a spice grinder

1. Preheat oven to 325° F. Butter and flour a 12-cup Bundt pan.
2. Sift flour, baking powder, baking soda and salt into a large bowl. Stir in the dried lavender buds, then set mixture aside.
3. Combine butter, sugar and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until the mixture becomes smooth and pale, about 5 to 8 minutes.
4. Add eggs, one at a time, fully mixing each into the batter before adding another. After the last egg is added, slowly add the lemon juice and mix for 1 minute. Scrape down the sides of the bowl and mix 30 more seconds until all ingredients are fully incorporated.
5. Remove bowl from the mixer. Add flour mixture in 3 parts, alternating with the sour cream. Use rubber spatula and gently mix just until all ingredients are incorporated.
6. Pour batter into prepared Bundt pan, filling pan two-thirds full.
7. Bake on center rack of oven for 70 minutes, or until top is golden brown. Insert toothpick into center of the cake; it will come out clean when the cake is done.
8. Let cake cool in the pan on a wire rack for at least 20 minutes.
9. Loosen the sides of the cake pan with a sharp knife. Place serving plate, upside down, on the top of the cooled Bundt pan and invert the pan to remove the cake. Let cake cool completely.

Glazing the cake
1. Sift powdered sugar and ground lavender buds into a medium bowl, then add the lemon zest and lemon juice, Mix with a spoon until smooth. Drizzle glaze over the cooled pound cake.

© Kathy Gehrt, Discover Cooking with Lavender, Florentia Press (2010)

Lavender Lemon Soda

Fizzy, sweet, cold and fresh, soda tastes great on a hot summer afternoon. Hidcote lavender is a great choice for this drink because of its floral essence. Blue Velvet, Provence or Munstead varieties also work well.

Makes 4 Servings

1 cup water
1 cup sugar
2 Tbsp fresh lavender flowers
1 cup freshly-squeezed lemon juice
25.3 fluid ounces sparkling mineral water
Ice cubes

1. Combine water, sugar and lavender in a small saucepan and bring to a simmer over gentle heat.
2. Remove pan from stove and let mixture steep for 5 to 10 minutes. Strain out flowers and chill the syrup until you are ready to use it.
3. Combine lavender syrup with lemon juice and pour ½ cup of this liquid into an ice-filled glass. Fill the glass with sparkling mineral water and stir. Serve immediately.

© Kathy Gehrt, Discover Cooking with Lavender, Florentia Press (2010)

It’s that time again when the air is crisp and cool. The ground is moist and the rains are coming… we hope! Why do I wish for rain every fall? Because no sooner do our Northwest grounds moisten up that the heavily sought after wild mushrooms start to pop up. Fall is fast approaching and that means it’s mushroom time! I love foraging for my own fall fungi –  Boletus edulis (king bolete, porcini, ceps, they have many names) Matsutake and Chanterelles!

Continue reading on Amazon’s Al Dente Blog.

This past week Keren Brown aka The Frantic Foodie organized a fabulous food blogger event here at my Food Studios. It was a super d’lish event!

Keren, Yashar, and I having a great time!

There were luscious libations served along tasty appetizers and cheeses! I shook up a Tuscan Rosemary Lemon Drop made with Purity Vodka topped with a Honey Lemon Foam, followed by my southern vacation inspired Charleston 75, and then an always fun Tropical Tiki Time Sangria made with Columbia Winery’s Pinot Gris. And of course there were lots of apps to go with all those sips from Sips & Apps including my D’lish Peppadew Peppers and Lamb Sliders on Homemade Rosemary Buns.

My Tuscan Rosemary Lemon Drop with Honey Lemon Foam!

Corky Luster of Ballard Bee Honey came by and gave a “bee tour” of our hive that we have in our back urban garden. He even brought a couple of the special protective bee hats for some of the bloggers to wear and get an up-close look of the bees and honeycombs!

Risk taking foodies getting close to my hive!

Lorna Yee talked about her new book, The Newlywed Kitchen, which shares a story about my husband, John and I. She even dished out two great desserts straight from her book, Candybar Cupcakes and Triple Chocolate Fudge Brownies – yum!

Lorna and I talking about our books

One of the attendees, Paula Thomas took some fabulous photos and wrote a fantastic blog post, which you can find here.

Thank you to Keren Brown, Corky Luster, and to all the Seattle food bloggers that came out for this event! It was definitely a d’lish time!

Well don’t be! As an avid dark-spirit lover myself, I have noticed that an emerging trend is younger people and the female demographic are starting to see the light on darker spirits–it’s not just for the old boys these days! From signature cocktail menus nationwide–to packaging, marketing, and advertisement–brown spirits are being geared more and more toward young drinkers and women like never before; dark spirits are making a modern-day come back in a big way. Just ask A.J. Rathbun, author of Dark Spirits: 200 Classy Concoctions starring Bourbon, Brandy, Scotch, Whiskey, Rum and more, who says, “today’s dark spirits are more edgy than old fashioned.”

Continue reading on Amazon’s Al Dente Blog.