Inspired by summer…

July 11, 2012 By Wendy Ellen Thomas in Fresh and healthy, Main: seafood, My life Tags: Kale, salmon, Summer 21 Comments

Summer is in full throttle. We are enjoying dinners with friends, work on the property, trips to Seattle and an abundance of fresh local foods. I’m indulging in the purchase of shiny magazines in English that require the turn of a page and not the swish of a finger across a screen. I’m currently sans computer for a few days and it’s kind of nice. The iPad works great but typing and photo editing aren’t so fun. It’s a good break. Here’s a visual of our happenings.
In Seattle last weekend, we picked O up at the airport. He finished teaching the semester with concerts and finals, and followed us to the states about three weeks after our arrival. After dinner one evening with friends in Woodinville, Chloe nailed a couple shots crossing the 520 bridge over Lake Washington. This girl has an eye let me tell you.

She loves bridges…

Back on island now, we love last minute dinners because within a half mile in all directions, we have the luxury of picking and purchasing such arrays of foods like this. Just picked raspberries, kale, chard, snap peas and fresh eggs that have not seen the inside of a refrigerator and once again, local Sockeye.

Can one tire from fresh, local Sockeye salmon? No… Because it’s going to be followed soon by King salmon. Poor us. Here is our walk to Buck Bay Shellfish farm just down the road…

Great old barn along the way…

We drive by Buck Bay here (and the farm) daily.

Never ending views, great folks,food and prices…

Up our apple tree lined driveway…

…we nibble a few salmonberries…

Back to dinner…
Here was my prep for the salmon once again destined for the grill.
Lemon slices, garlic, fennel fronds and smoked salt…

The two fillets put back together were grilled in foil…

A little sautéed onion, garlic and fennel with lemon, seasoned the brown rice for our side dish. For greens, we used my favorite variety of kale, Red Russian which can grow virtually year round here. We massaged it, added avocado, olive oil, lemon, garlic and toasted sesame seeds.
For dessert, simple shortcake biscuits topped with fresh raspberries and whipped cream. Gotta love it!
Photo of our friends and their darling sit on the porch for dinner…

Hope everyone is getting one moment or many to enjoy and be inspired by summer…
Tschüß for now,
Wendy

Mixed Berry Hazelnut Tarts and June Bake Together with Abbey Dodge

July 1, 2012 By Wendy Ellen Thomas in Baked Goods, Berries, Challenges & Round Ups, dessert, Fruits Tags: Abbey Dodge Bake Together, berry tart, hazelnut crisp, hazelnut crust 17 Comments

Here it is the end of the month and you may have noticed, I’m trying to slip in a few “round ups”. I’m generally not a huge procrastinator and I gave myself permission not to stress about doing these because they really are for fun. Knowing we would be getting our main house ready for the summer season of vacationers, that I would have loads of friends to catch up with and would just want to have a little me time for projects, I decided I’d play it by ear. So yesterday I did make a third round of pasta for the Donna Hay photo round up at Jungle Frog and since I had friends over for dinner a couple days ago, why not make mixed berry tarts to add to Abbey Dodge’s very berry mini pie round up. Right?

Now I’m down to the wire and still managed to be courteous to the Census Bureau Man who happened to drop in at 5pm on a Sat night. Go me.

And honestly, cooking is my “me” time, my project time. There’s nothing more fun than having a time-contstraint free day to cook, take photos and share my project with friends and loved ones. This was our dessert after the grilled salmon and goat cheese pasta. I can be pretty hard on myself when something really doesn’t hit the mark, but I’m also not afraid to give myself praise when deserved. Let me just say… these rocked.

Continue reading →

Donna Hay Photo Challenge #9 Goat Cheese, lemon and pea Pasta

June 30, 2012 By Wendy Ellen Thomas in Challenges & Round Ups, Pasta, Side dishes, Vegetables Tags: Donna Hay Challenge, garlic, goat cheese, lemon, olive oil, pasta, peas 20 Comments

***UPDATE*** I’m pulling out the pasta pea bit from my last post so it’s not smushed in between the cabin and the salmon and the …..And you may still get another one later today for the berry tart bake off! Where did June go??? Ok… just pretend like you’re surprised 🙂

Yes, I did make MORE pasta and had a lovely but challenging afternoon taking photos of it. It was like a haircut you keep having a go at and never feel you get quite right… except with less long term effect.

Here is the link to the Donna Hay photo challenge at Jungle Frog Cooking.

And here is the original picture-

The image comes from the summer issue of Donna Hay’s issue 55 (febr 2011). The photo is taken by William Meppem and styling by David Morgan.

And this is my go at it 🙂

And this is the one I couldn’t decide on…

And here’s the rest of it you’ve already seen….

Here’s the recipe but head over to Junglefrog if you want to Print. You should go over there anyway because it’s a great site.

Ingredients

400g penne
420g frozen peas (2 cups)
2 cloves garlic (crushed)
2 tablespoons lemon rind (finely grated)
2 tablespoons lemon juice
2 tablespoons olive oil
240g goat’s cheese (crumbled)
50g rocket (arugula, chopped)
sea salt
cracked black pepper

Boil up you noodles of choice… regular semolina or one of the many gluten free varieties. The recipe called for Penne but I like the twists… And get yourself some peas! I love using pea shoots for the green and Donna Hay used Arugula. I also added cut up snow peas giving it a little crunch.

I used fresh shelling peas, snap peas, and pea shoots all from local gardens. I used to love growing pea shoots for salad. You can even do this in a pot of the porch.

A little olive oil, fresh garlic, lemon juice and zest, fresh goat cheese and did I mention PEAS!

It’s a simple dish that can be made ahead of time and served at room temp or warmed up a bit…

Thanks for your patience in my need to make this happen on the LAST DAY of JUNE!

Tschüß,

Goat Cheese, Lemon and Pea Pasta, Grilled Salmon and a peak at Frog Song Farm…

June 27, 2012 By Wendy Ellen Thomas in Fish, Main: seafood, Pasta, Salad, Side dishes Tags: Frog Song Farm, goat cheese, lemon, Orcas Island, pasta, peas 46 Comments

I’d like to introduce you to Frog Song Farm, our summer digs, with a couple of photos I snapped last night. This humble octagonal structure was built by a man child at the age of 24, so the story goes. And it miraculously still stands roughly 30 years later. My first introduction was a description of Frog Song Farm posted on a small blue lined 3×5 index card in the spring of 1993 at the Seattle Tilth office in Good Shepherd’s park. “15 Acre Organic Farm, cabin, mature fruit trees” it read. I was just finishing my degree at Bastyr College. After my last class, we took a six week journey traveling up the inside passage with a VW bus on a boat, then drove back down through Alaska and the Yukon. It was the moment of our return that I found myself busting to get out of the city. Three weeks later I sat on the lawn outside of a then intact octagonal structure surrounded by a small picket fence smothered with trailing roses. Ripe fruits of mid August swooned me. Laying in the grass, cocked on one elbow twirling grass blades between my fingers, I, also ripe at 25, negotiated with the owner as to how I could make this work.

Continue reading →

Muesli for Monthly Mingle

June 21, 2012 By Wendy Ellen Thomas in breakfast Tags: grains, granola, Monthly Mingle, muesli, nuts, seeds 33 Comments

First off… HaPPy SoLsTicE!

This month’s Monthly Mingle, hosted by it’s founder Meeta at What’s for Lunch Honey will have you pulling the grains, nuts and seeds from the recesses of your cabinets and freezers.

My muesli here, a recycled post from the winter will be new to most, as Chez Chloe only enjoyed the company of six followers back then, which included my parents, sister and husband.

I’m happy to see my photo skills have progressed since then and I’ve at least learned to turn off the overhead, fluorescent lights… when I remember.

Continue reading →

Blueberry tart and Creme Fraiche Sorbet from Biscuits and Bobbins

June 14, 2012 By Wendy Ellen Thomas in Berries, dessert, Fruits, Ice Cream & Sorbet Tags: blueberries, blueberry tart, creme fraiche sorbet 26 Comments

Today’s post is from Jodi of Biscuits and Bobbins where I recently guest-posted preparing a seasonal German favorite of white asparagus. She in turn, has graciously offered to share one of her summer go-to desserts from her kitchen in Atlanta, Georgia. Jodi’s love of straight-forward and simple flavor-play stems from her professional pastry background with stints in Atlanta landmark kitchens such as Bacchanalia, Seeger’s and The Four Seasons. Check out her blog for more dishes inspired by farmer’s market finds and adventures in urban gardening.

Delighted to be here at Chez Chloe, thanks for having me over Wendy.

Continue reading →

Coffee and Kahlua Pots de Creme

June 12, 2012 By Wendy Ellen Thomas in coffee, dessert, Eggs Tags: coffee, coffee kahlua pots de creme, dessert, eggs, Kahlua 40 Comments

Ok… did you leave a little room for dessert? These posts are short on story and long on taste. The third course for our dinner for two will be a Coffee and Kahlua Pots de Creme featuring Nielson Massey’s coffee extract, yet another treasure hidden in the black cotton goodie bags at Plate to Page. I can only imagine what it’s like to partake at the Emmy’s!

I’ve been on a pots de creme kick as they are just too easy and their flexibility in taste is exponential. Basically, this little dessert will take on the personality of your choice. Here we’ve got a grown up combination that doesn’t even require any infusion.

{Print Recipe} for Coffee and Kahlua Pots de Creme

Ingredients:

1 cup (225ml) cream
1/2 cup (112ml) milk
4oz (115g) chocolate (milk if you want a little sweeter or dark)
4 large yolks
3T (42g) sugar
1T (15ml) Coffee Extract
1T (15ml) Kahlua
1 tsp(5ml) vanilla
3/4 c (175ml) whipping cream for garnish

You will heat your milk and cream and whisk in the chocolate. Beat your yolks, sugar and salt till a little lighter in color. Then add coffee, Kahlua, and vanilla. Slowly pour heated cream and chocolate into yolk mixture, tempering the yolks, not scrambling. Gently whisk together. Pour into ramekins and skim the foam off the tops or go all out and use a sieve.

These ramekins are a little on the small size at 4oz. They are recycled pudding cups from the grocery store. I love that. I have a collection of lovely terra cotta yogurt pots from France too! Europe still sees their fair share of paper and plastic containers, but I prefer to purchase glass when possible.

You can see here a bit of foam here that I didn’t skim.

The only downside, which is really minor, is a little sponginess on top. NO BIGGIE! But if you want extra smooth. SKIM.

And there you have it…. Short and sweet. In real life these got ate up quick. Not a lot of hanging around for a photo shoot!

You’ve got now a fabulous three course dinner that is perfect for summer, garners a sense of sophistication, and is ‘doable’!

Goat cheese Salad with Candied Pistachios and Citrus vinaigrette followed by Seared Scallops and creamy goat cheese polenta with a light citrus sauce, ending with a coffee & Kahlua pots de creme. And don’t forget the honey pots de creme might also be a nice fit in here. Enjoy.

On Saturday we head to the states for our summer US of A fix, spending a majority of time on Orcas Island, a little time in Seattle and a visit to Atlanta where I’ll have a little real time visit with Jodi from Biscuits and Bobbins. In the meantime, stay tuned for a blueberry treat from Jodi in a few days time.

Tschüß for now,

P.S…..Here’s a couple photos I took flying into the San Juan Islands…

Seared Scallops and Creamy Goat Cheese Polenta

June 7, 2012 By Wendy Ellen Thomas in Main: seafood, Side dishes Tags: seafood 34 Comments

If you enjoyed the Goat Cheese Salad with candied pistachios half as much as I did, it would put a smile on my face. Don’t forget it can make a nice light summer dinner as well.

Next course, seared scallops mingle with a light citrus sauce and a creamy polenta gets jazzed up with fresh mild goat cheese. These scallops are happily dusted with a gorgeous Welsh Oak Smoked Sea Salt from Halen Môn. This is a salt you will start using and never ever want to stop. I swear, I’m about to order a 1/2 kilo.

Disclaimer: I’m so not getting any benefits from promoting this product. Halen Môn was however, a generous sponsor at the previously mentioned (many times), Plate to Page workshop. And it is with pleasure, that I pass on my recommendation.

Hell, I carried this salt at Chez Chloe (my kitchen/specialty food store) on Orcas Island for four years! I was more than happy getting it wholesale by the case!

{Print Recipe} for Seared Scallops, Citrus Sauce and Creamy Goat Cheese Polenta

Citrus Sauce:
1T minced shallot
1/4 cup white wine (I used riesling and it was lovely)
1/2 cup orange juice
6 T cold butter chopped in small cubes
1/4 tsp white balsamic vinegar
season to taste with salt and white pepper

The use of goat cheese in this manner, came the first time for me, when I had run out of parmesan and used it in my white sauce for pasta. And loved it.

Then it went into my gravy for traditional Southern biscuits and (non-traditional) gravy.

Why not with polenta? It gives it a pleasant, mildly tangy umph. I wonder if someone who is a little freaked by goat products (Resa are you reading this) would notice?

And if you are a goat product lover then it’s a no brainer.

Creamy Polenta:
Serves 2 with generous leftovers- 
1 cup polenta
4 cups water
1/2 cup milk
1 bouillon cube
4oz fresh goat cheese
1/2 tsp salt
2 T butter

Scallops are quickly seared before serving. I used 5 scallops per person (which was myself and O) and cooked them in two batches as they tend to water up which leaves you steaming scallops instead of searing. I heat about 1 T olive oil and 1 T butter on medium high for each batch and quickly cook the little mollusks on each side for only 1 and 1/2 – 2 minutes. You don’t want to be chewing little rubber disks draped in citrus butter.

Lastly, may I suggest with the polenta leftovers, you try heating them up and serving with a fried egg, salmon lox and creme fraiche. You will like this if you like southern grits. I know Shelly… don’t judge me. I love grits. I love Flo from Alice…. all you youngsters (and folks who didn’t grow up in the USA in the 80’s) can google that!

Tschüß,

Salad & candied pistachios… Featuring Capricorn Somerset Goat Cheese

June 4, 2012 By Wendy Ellen Thomas in Appetizer, Cheese, Salad Tags: arugula, candied pistachios, Capricorn Somerset Goat Cheese, citrus vinaigrette, goat cheese, Plate to page, Spinach 27 Comments

It was a sad moment when we savored our last round of Capricorn Somerset Goat Cheese. A cheese not soon to be forgotten, I encourage you to check out how it is produced with milk from goats in the West country of Somerset. Using a vegetable rennet, it even carries the vegetarian society sticker of approval. Generous sponsors they were of the Plate to Page Workshop, I recently attended, we even had extras to take home.

I’ve already confessed to the powers at be that I flew home with three rounds carefully boxed in my suitcase. Praying my suitcase wouldn’t be lost in route or stashed overnight as was the case on my way TO Bristol due to a canceled flight, worked. It arrived safely and we enjoyed it the following week… mostly on rye toast with fresh cherry tomatoes. But I did manage to stash one roll in the back of my small fridge that truly, only I know the layout of, in order to make something special like this beautiful goat cheese salad with candied pistachios.

Continue reading →

Honey & Vanilla Pots de crème

May 31, 2012 By Wendy Ellen Thomas in dessert, Eggs, honey Tags: eggs, honey, pots de creme, vanilla bean, Whipping Cream 55 Comments

Honey and Vanilla Pots de Crème

for the Monthly Mingle hosted by CookRepublic featuring ‘honey’

Walking through my local market yesterday, iPhone in hand, Epicurious on my screen, I struggled to flip through recipes while pushing my cart at an unacceptably slow pace. Searching for a good recipe that featured honey, I perused options …