Saturday, September 19, 2009

Foodsnap-with Lou Manna





























Day after Via Tribunali Pizza-Housewarming Party



9-13-09, the flat bed with the pizza oven is parked out in front, the thing is still really warm from the housewarming party the night before and the coals glowing: I throw in some natural charcoal and a oval stoneware dish with the following: seasoned butterflied leg of lamb, asian eggplants, onion, bay leaves, green head of garlic, red wine, water, seasoned toasted bread crumbs. I closed it up with foil and pushed it into the oven where the coals were glowing. It was 1:30pm, at 5PM....I pulled out the most amazing slow, baked food......perfectly cooked in the not so hot oven...add some freshly steamed basamti rice and a couple of glasses of red wine: it was heaven in the patio and food for the soul. We needed to have "something good" to share and enjoy......the perfect dish.

Friday, September 18, 2009

The plums ripen: Tree to ball jars in a weekend

The Italian Prune Plum tree we planted 7 years ago has been bearing fruit for 3 years, this is the biggest harvest yet.....I did give it water this year because it was so dry...but usually it bears anyway.


It is always good to have a helper when climbing in trees.


Must have been about 100 to 125 pounds of plums! Very ripe and really beautiful and sweet.


Pitted, cooked down, no sugar added, they were sweet enough.

Sterilize jars/lids & rings, then can in pressure cooker........use in winter:

  • Panna Cotta and puddings

  • Eat with oatmeal and or yogurt for breakfast

  • Use as sauce for duck or roast pork

  • Doctor up as hot plum sauce for Asian food

  • Eat on homemade ice cream with toasted nuts

  • Make sorbet, 2.5 cups in Cuisinart ice cream maker

  • Try a sorbet version that has 2 tbsp. whipping cream added to the plums before processing

  • Make parfaits with granola and yogurt

  • eat plain and just enjoy the taste of late summer

Friday, September 11, 2009

Chanterelle Mushroom hunting: if you look in the right place you will find them!

After a long round trip in the truck, this was the pay- off, sauteed with butter, shallots, cod fish, basmati rice and homemade tartar sauce......almost as good as the process of hunting them down.









Chanterelle Mushroom hunting.......north of Seattle in a beautiful, secret place....I will let the photos do the talking!

Wednesday, September 9, 2009

FROSTING ON MY WHAT? The new "FROST Doughnuts" is the cat's ME-WOW!!!...

September 8, 2009 Seattle PI-Lisa Hilderbrand's Blog

OMG - it's a Smokey Bacon Maple Bar & Bourbon Carmel Pecan doughnut with creamy frosting!
On my way out to my next meeting yesterday, I visited "Frost Doughnuts", because I thought it would be a good idea to bring something yummy out to the guys at the meeting. Guys love doughnuts right? Oh yea...the guys loved them!
Innovation, imagination and creation is the mantra at the new "Frost Doughnuts" in Mill Creek (in tough times like these, I think that's what we all need)...
These doughnuts are no ordinary doughnuts... they put the "extra" in extraordinary! These hand-crafted gourmet doughnuts have definately EVOLVED for the better!
These doughnuts are EVOLVED - Get "Frosted" at Frost Doughnuts!Now, I know what you might be thinking...Doughnuts? What? Yep, so was I, but this is not Winchell's anymore Toto! These doughnuts are made in soy oil, so there's no "after" film on the top of your mouth like others that are made in palm or other oils. These doughnuts are like little cakes or brownies (dense but light) and are absolutely delicious. They've got all kinds of different frostings, and ingredients, like white chocolate truffle, bourbon caramel pecan, banana split fritter, PB&J raised Bismarck, Azteca chocolate, German chocolate, the list is long, and the new flavors are "top secret"!
Doughnuts EVOLVED!Three friends got together who have never had any experience in doughnut making, restaurant, etc., but wanted to come up with a business that was easy on the paycheck, family friendly, and creative (this is where the innovation, imagination and creativeness came in for them). In my opinion they've done it. Their "Premium" doughnut is only $1.89 - (you can barely buy a candy bar for that these days - and cheaper then a cupcake!)...
They're located in the new Mill Creek Towne Center (which is really cool too, with lots of other new and cool restaurants, shops, etc.) at 15421 Main street, Ste 102, Mill Creek, WA 98012 - you can even order ahead (which is a good idea, because they sell out of the Smokey Bacon Maple Bar everyday) - call them at 425-379-2600.
Please visit them online at:
www.frostology.com
You know, you've got to treat yourself once in a while!!!

Friday, September 4, 2009

Santiago Calatrava-Milwaukee Art Museum on the shores of Lake Michigan

This is an amazing building, no matter how many times I see it, it still interests me:
Designed by Santiago Calatrava, the building has wings that move depending on the time of day and the weather.......

Late summer food-some from our Kirkland Garden! Pork grown on a relative's organic ranch in MT.....

Tomatoes, basil from our garden, Hatch Chili's from New Mexico now at QFC

Sauteed cabbage, Walla Walla's & Apple, to eat with the chops!

Chops from Dick & Patrica, near Red Lodge