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Thursday, July 25, 2019

Cherry Cranberry Chutney Recipe

It's #canbassador time again. That means I get a big box of cherries from the Northwest Cherry Growers and head into the kitchen to do some canning. Last year I finally bit the bullet and purchased a canner. It's not terribly expensive and stacks inside one of my stockpots. I generally can small batches and this time around I decided to make chutney with the help of my pal Alison . She shared the ingredients she would use and I tweaked the proportions. The first rule of cooking with fruit is you need to taste it. How sweet is it? How juicy is it? That should guide your recipe.  Adapt the recipe based on your preferences and the quality of your fruit.   My cherries turned out to be very juicy so I added some dried fruit towards the end of the cooking to thicken the mixture. While this chutney has a great sweet and sour flavor, someone in my household actually used it in place of jam on toast. So far I've used it on grilled cheese sandwiches and on lamb chops. How yo...
Friday, July 12, 2019

Fresh Corn & Smoked Salmon Flatbread Recipe

I always crave pizza but I am trying to cut back on carbs, so when I saw little street taco sized whole wheat tortillas at the store, I was inspired to revisit a recipe I created a few years back for Whole Wheat Mini Pizzas . This time I went in a slightly different direction, making flatbreads that are not very pizza like at all—no grated cheese, no tomatoes, no sauce, no meat.  Right now it’s corn season and the combination of corn, smoked salmon, a little crunchy cucumber and goat cheese is a real winner. What takes this recipe from good to even better, is the addition of a bit of Chili Onion Crunch. Chili crisp has been a condiment I’ve been seeing all over the internet and I finally bought a jar from Trader Joe’s. It was so good I decided to do a little taste test and compare it to the more well known Lao Ganma brand.  A comparison— Lao Ganma Spicy Chili Crisp , 7.4 ounces, $2.19. available online or in Asian markets  Ingredients: soybean oil, chili, onion, fermen...
Wednesday, July 10, 2019

Ten Grapes to Know Book Review

Over time I’ve tried selling wine books back at a used bookstore with very little success. I’m sorry to say it’s because many wine books just aren’t that good and quickly become out of date. Sure there are some exceptions, but it can be hard to find a book that hones in on just the useful stuff you really need to know. That’s exactly why I’m so enthusiastic about Ten Grapes to Know by Catherine Fallis, the "grape goddess of Planet Grape ." Fallis is a master sommelier but is not in the least bit snooty or pretentious and doesn't fall into the trap of writing for other wine writers and sommeliers. She’s all about enjoying wine and makes learning about it fun. And she lets you in on many of the secrets that sommeliers know and many wine drinkers don’t know.  The book begins with what feels like the best cheat sheets on tasting wine, pairing food with wine and buying wine in a store or restaurant. She walks you through exercises for your senses and how to properly...