A Worthy Local Flatbread Cracker

I got a new selection of locally made cheese to sample and thought it would be great to stay local with the crackers that would accompany the soft goat cheese and Gouda.  It's hard enough to find a worthy cracker, but a local one???  With a little searching I found Partners crackers.  Partners is a local company based in Kent, Washington.  The three partners are Marian Harris (mother), Cara Figgins(daughter) and Greg Maestretti(son). More than 15 years ago, Marian was owner of The Bakery (Pioneer Square) and Marian's restaurant (Bellevue).  

Back then they used to hand roll the crackers they sold but today they have machines helping them out.  The result is a selection of delightful crackers enjoyed by people in countries as far away as Japan.  I selected their Cracked Black Pepper flatbread cracker and was not dissapointed.

I opened the package and pulled out the sealed plastic bag that holds the flatbread crackers.  Upon opening the bag, a buttery aroma with hints of pepper gives you a glimpse of what is about to hit your palate.  As you pull one of the crackers out you can see the black pepper on one side of the cracker.  The first bite introduces you to the crisp, smooth texture of these wheat crackers and then the black pepper comes through.  There is almost a rich creamy taste to the cracker most likely due to the buttermilk in the recipe.

Want to give these a try?  Check your local Trader Joe's, Target, Costco or you can even get them delivered to your home via Amazon:

Partners Flatbread Style Crackers, Cracked Black Pepper, 5.8-Ounce Boxes (Pack of 6)

For more information, check out their website:  http://partnerscrackers.com/partnersframeset.html

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Cheese Anxiety

 

Have you noticed all the great little shops in Seattle where you find all kinds of cheese?  The thing is that there are so many choices in cheese!  Selecting a good variety of cheese for a cheese plate can cause as much anxiety as selecting a good bottle of wine.  

Are you excited about trying something new but don't know where to begin?  Deep breath...you do not have to be an expert fromager.  With just a little bit of the basics you can pick a delicious cheese or even put together a cheese plate that is sure to impress.

Let's start with a bit of history.  First there was milk...it was perhaps ignored and it curdled.  Before getting tossed someone thought to add a bit of salt, gave it a taste and it was GOOD.  History lesson over.  Actually there are so many legends about how cheese came about, but cheese seems to predate recorded history.  You could spend hours reading about it.  I kept it simple intentionally because it leads me to the basics.

The Basics

The cheese that you love was once milk - cow, goat, sheep, buffalo, reindeer (oh yes, like in Finland) - add a little fire, throw in some enzymes and bacteria (the good kind) and the milk separates into curds (solids) and whey (liquid) - way!  Got it?  Now all you have to remember is the number 5 (five) - easily done by the fingers on one hand.  Why 5?  That is the different stages of cheese.  You see, the curds are plucked from the whey, pressed and in some cases aged to become CHEESE.

Those stages are the basic categories of cheese that you will need to remember:

FRESH: this category represents cheese made from the curds to which either some souring culture is added or in most cases rennet (or a vegetarian equivalent) is added.  This sets the cheese that is then placed in container and allowed to drain some more.  It doesn't lose all of the whey and depending how much it keeps determines how soft it will be.  Examples: Mozzarella, Ricotta 

SOFT: a little more mature than fresh with a smooth taste and texture.  Examples: Brie, Camembert

SEMI-SOFT:  less moisture content than semi-soft.  The curd for this category of cheese is often cut to release the whey, put in moulds and lightly pressed.  Examples: Provolone, Raclette

FIRM:  the ripe and aged cheeses that become harder and more concentrated as they age.  The curd is cut up into a smaller grain and sometimes cooked before it is pressed.  Examples: Cheddar, Gruyère

HARD:  ripened and aged measured in years not months.  Deep intense flavor.  Examples: Parmigiano Reggiano, Aged Gouda

Going Beyond The Basics

The basics are your starting point.  There is a great deal of variation among those categories.  Start by selecting one of the categories and become familiar with cheese in that category and move onto the next category.  There are some great shops in town.  Don't be afraid to ask the experts a lot of questions.  Need to to put together a cheese plate right now?  I refer to this wonderful cheese clock that can be found at http://www.artisanalcheese.com/cheeseclock/

 

Start TODAY

Seattle is always sure to cater to foodies, food lovers and those with an appetite.  Don't miss out on opportunities to try, learn and buy - starting today:

• Go to the Seattle Cheese Festival
• Meet Cheesemonger Gordon Edgar at Elliott Bay Book Company
• Check out a new cheese shop - The Calf & Kid

 

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Walgreens trip to pick up a DNA test???

Walgreens was slated to be the first to carry a take home personal genetic testing kit for around $30 but decided to hold off because of a bit of pressure from the FDA.  Apparently the FDA has not approved the selling of this kit.  The company that is offering these kits, Pathway Genomics, seems to think they're okay without FDA approval since they are not diagnosing or treating.  They have actually been offering similar kits on their website.  They say that "everyone has the right to know the secrets hidden within their own DNA."  I'm not sure that's such a bright idea.  It could do more harm than good.  Will the average consumer really understand the results and more importantly will they know what to do or what not to do?  You can take a look at the NY Times article here: http://www.nytimes.com/2010/05/13/health/13gene.html?dbk

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Great Lunch Date Idea: Paseo & Piano

Trying to win someone over?  This is sure to impress :)  If you have not tried a Paseo sandwich (what the heck??!!) this is your chance.

Check it out!

http://www.facebook.com/?sk=fe&s=2#!/event.php?eid=116559185050264

"Lunch Date With a Piano"
Featuring Kristine Thomas, solo piano 
Noon to 1:00pm, 
First and Third Thursdays of the month in the Great Hall, Fremont Abbey
Begins Thursday May 20, 2010

Kristine has offered to simply play our grand piano for the lunch hour. You may come and listen at any time during the noon hour. Just slip in quietly please and enjoy the music and sunlight filled Hall. Do some yoga, relax, breathe, lay down under the piano, eat lunch in a corner, but no talking please.

From Kristine: "I would play 50 minutes of solo piano. Anyone could drop in and take in the music. I would accept donations and give them to the Abbey. I play a variety of music: American Songbook, jazz standards, classical and sacred." (She's really good!)

Donations to the Fremont Abbey gratefully accepted (and to help cover Kristine's transportation costs)

Feel free to bring in your lunch from Paseo or wherever as long as you cleanup after yourself. :-) You can sit quietly on the couch, floor, or padded chairs are available.

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An Unlikely Food Spot

Yesterday I was in need of a late afternoon snack and decided to wander down E Pine in Capitol Hill.  What I found was an unlikely place for a spicy chai and delicious somosas filled with potatoes, peas and spices and served with a tamarind chutney and a fresh tasting green chutney that tasted of coriander (cilantro), lemon juice, green chilies, garlic and maybe even a little aam choor.  

The spot is a shop I have probably passed hundreds of times called Travelers where you can find a nice variety of goods mostly from India - herbs, spices, incense, books, clothing, accessories, essential oils, candles, jewelry and saris.  The real gem is the tea bar and cafe.  The cafe is open from lunch on Tuesday - Saturday 11:30 am - 3 pm and Sunday 12 pm - 3 pm.  The lunch menu includes things like spinach pakoras, samosas, naan pizza, parantha with or without aloo paneer, dal and saffron kheer. They are also open for dinner Friday, Saturday and Sunday 5 - 8 pm when they serve a full Thali that features to vegetables, dal, rice, salad, raita, fruit pickle, papadam and chutney.

Travelers serves a wonderfully spicy masala chai that they whip up themselves starting with the full bodied Assam black tea to which they add their own organic spice blend.  They give you the option of whole, non-fat milk, soy or rice milk.  You will also find mango lassi, a variety of fruit drinks, Limca soda, Thumbs-Up soda and a good selection black, green, white and herbal teas.

I can't wait to return on the weekend and try their Thali.  I'm so glad I discovered this place for myself because it's hard to find a good chai around here.  So tough that I have made it myself on occasion.  I don't have an exact recipe since I prepare it by taste and rarely measure anything, but I'll try my best to give you good estimates on the amounts.

 

Recipe Teardown

1. Gather the tea and spices.  Assam is preferred because of its malty flavor, you'll need 1 teaspoon of tea per cup of boiling water.  The spices I like to use are cardamom pods, cloves, cinnamon stick, ginger root

2. Boil water.  The amount depends on how many cups you want to make.

3. Steep spices and tea for 5 minutes.  The result should be a beautiful rich amber color.

4. Add milk. I like to add the milk & coconut milk, bring it to boil and switch to low for 1 minute to really infuse the milk with the spices.  You can substitute with a non-dairy milk.

5. Enjoy.  Add a little honey if you like a sweet tea.

 

Recipe

Masala Chai

Serves: 4

Ingredients

4 c. water

4 tsp. Assam tea

4 cardamom pods

1 cinnamon stick

1/4 inch ginger root, peeled and grated

2 - 3 cloves

1/2 c. milk

1 tsp. coconut cream

Honey to taste

Preparation

Bring 4 cups of water to a rolling boil in a medium sauce pan.  Turn off the heat and remove from burner.  Add the tea and the spices, cover with a lid and steep for 5 minutes.  After 5 minutes add the milk and the coconut cream.  Return to the burner and turn the heat up to medium.  Bring the milk to a slow boil and stir constantly.  Boil for one minute, turn off the heat and remove from burner.

To serve, pour the tea through a tea filter into a tea pot.  Once you pour out into individual cups, each person can add a little honey if they like their tea sweet.  I know I do!

 

And now for a fun look at how the pros do it:

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My AFF's (Awesome Facebook Friends)

This is what I mean about my AFF's: Angela Dunleavy Stowell is training for Big Kahuna half Ironman & raising money to help in the fight to stop leukemia, lymphoma, Hodgkin lymphoma and myeloma - please help them reach their goal.

http://pages.teamintraining.org/wa/bigktri10/astowell

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Don't Miss Children's Book Week May 10 - 16

I really fell in love with reading as a child and have so many fond memories of reading with my parents.  I loved reading Amelia Bedelia books with my mom and they still make us laugh!  The joy of reading is truly a gift that every parent must give to their children.

This week is Children's Book Week, an annual event that began in 1919 and the nation's longest running literacy effort.  It's a great week to take the kids to your local bookstore and check out a few new books!

A few ideas:

• Tuesday 5/11 @ 11 am - Elliot Bay Book Company is hosting a story-time
• Saturday 5/15 & Sunday 5/16 - Ravenna Third Place Books - 20% off all children's books
• Saturday 5/15 @ 2 pm - Barnes & Noble downtown is hosting a reading and book signing of "Whisper" which is by Greek-American writer Phoebe Kitanidis.  Phoebe moved to Seattle back in 2004 and it where she began her writing career.  Following the book signing she will be doing a talk for aspiring young authors.
• Sunday 5/16 @ 2 pm - Queen Anne Books is hosting a story-time.  You can even grab a great coffee next door at El Diablo Coffee Co.
• Fremont Place Books is doing a book drive this month for Page Ahead: Children's Literacy Program.

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A Culinary Voyage Through Time

What's Next?  Have you ever asked a Chef that question?  You will probably get a glimpse of their vision of how to take the culinary art to the next level with their creative dishes.  Chef Grant Achatz has apparently challenged himself with that question.  His vision is grandiose and goes far beyond the food.  In his latest endeavor, appropriately called Next, he will introduce Chicago to a new dining experience that is certain to create a ton of spin and rock a foodie's world.  That is, if you can snag your golden ticket.

Yes, you read that correctly.  I did say ticket!  Upon opening (rumor indicates sometime this fall), if you want to dine at Next, you will go to their website and pay in advance for your ticket.  And in a bold move, Achatz has decided to offer lower priced tickets for off-peak hours.  The price for the five- or six-course meal will range from $45 to $75.  The range is due to the fact that the menu will change and that will determine the price of your ticket.  Unlike many restaurants, Next's menu will change 4 times a year.  That holds the promise of a great deal of culinary creativity.  In fact the changes will be thematic each representing a different place and, get this, a different time.  Achatz debut place and time will be Paris in 1912.

Just like the movies and there is even a trailer.  I can't wait to travel back in time!

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What's in season?

This is not an exhaustive list, but a good guide to what's in season right now in Washington state.  When your dining about town, be sure to try the dishes with these fresh and in-season ingredients!

• Arugula, May through December
• Asparagus, April through June
• Chard, May through February
• Collard greens, May through February
• Edible Flowers, April through September
• Fava beans, April through June
• Fennel, year-round
• Fiddleheads, April and May
• Garlic scapes/green garlic, spring
• Green onions/scallions, spring through fall
• Greens, May through February
• Herbs, various year-round
• Kale, May through February
• Lettuce, May through November
• Mint, May through December
• Morels, May
• Mushrooms (cultivated), year-round
• Mushrooms (wild), spring through fall
• Nettles, March through May
• New Potatoes, spring
• Oregano, May through December
• Parsley, May through December
• Pea greens, May
• Potatoes, year-round
• Potatoes (new), spring
• Radicchio, May through November
• Radishes, May through November
• Rhubarb, April through June
• Rosemary, May through December
• Sage, May through December
• Scallions/green onions, May through November
• Sorrel, May through November
• Spinach, May through December
• Sprouts, May through October
• Stinging Nettles, April and May
• Thyme, May through December p]
• Watercress, May through December

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Music Cleverly Matches A Scene

I was channel surfing last night and a movie called Waiting To Exhale (feat. Whitney Houston/directed by Forest Whitaker) was playing.  I never saw it and just watched one scene.  It was the music that caught my attention.  It cleverly matched the scene and I wonder how many people made the connection unless they got the soundtrack.  Keep in mind I haven't seen this movie - the music was featured in a argument scene where one of the male characters is standing outside looking up at his girlfriend's apartment balcony - clever.  Why?

The music was the "Romantic theme" composed by Italian composer Nino Rota for Franco Zeffirelli's 1968 cinematic adaptation of William Shakespeare's Romeo and Juliet .  There was an alternate version of this composition that had lyrics and is known as "A Time For Us" and the film version was called "What Is Youth".  

  
Download now or listen on posterous

ninorotatrack6.mp3 (2289 KB)

Mr. Rota has an impressive resume.  He has worked with the great Fellini, was a good friend of Igor Stravinsky and composed music for the first two films of The Godfather trilogy among other things.

I remember watching Zeffirelli's adaptation after reading Romeo and Juliet in high school because Baz Luhrmann's hadn't come out yet.  I actually liked Zeffirelli's film better and the boys in class loved what was a little controversial at the release of the film - the nude shot of Olivia Hussey.  In fact, originally the film was rated G and then switched to M because of that scene.

I loved Rota's composition and somehow found the sheet music at antique shop in high school thinking I could teach myself how to play it on the piano without knowing how to play.  I didn't learn it. :)  I wonder if it was Whitaker's call to use it in his movie?  It's fun running into interesting little surprises in films - even ones that you don't actually watch!

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Food shots from my trip through Central America

See the full gallery on posterous

See the full gallery on posterous

See the full gallery on posterous

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