Bricks of Port Townsend.
So the new job and early hour (I get up at 6:00 now!), have kept me from getting a new post together. But, I have a good feeling about tonight. In the meantime, here are some pictures of our meal at the Silverwater Cafe in Port Townsend.
Crab Shooter — crab leg meat, creamy crab bisque and sambuka-infused cream, all in a shot glass.
Lavender pepper crusted ahi tuna.
Post-dinner tea infusing.
Dahlia in . . . → Read More: In the Meantime…
When I first came across this event hosted at Champaign Taste I knew I wanted to participate for many reasons:
1. She (Lisa, not Julia Child) has a cat that looks like one of my cats
2. I fondly remember watching Julia Child with my mom on the weekends
3. does a person really need a reason to make a meal inspired by Julia Child?
So, I started my research. I knew I wanted to make chicken…but what kind of chicken? During my research I came across this article in the New York Times from 1987. It was written by Julia and is entitled, “The Most Interesting Recipe I’ve Clipped.” Well, hell, if a recipe is good enough for Julia Child to clip and expand upon, then it’s good enough for me. Plus, it’s really a one-pot dish — that’s always a bonus.
I added a couple of things to the original recipe — browning the chicken, mushrooms, garlic and fresh tarragon while taking away a few others — most of the cream and the egg yolks. I also only used two big, split chicken breasts (with skin and bone), as there were only two of us eating the meal. I served the . . . → Read More: Second Annual Julia Child Birthday Event: Waterzooi of Chicken
So, you might think that with a week off, I would be all lazy this week and not post. Nope. A really tasty salad today and hopefully, a tribute to Julia Child tomorrow. After that? Yep, probably lazy.
This was a quick meal for a hot day when jwa was working late and I wanted a big bowl of…something. Thankfully, it was too hot for pasta so a salad worked out perfectly. For the dressing, I didn’t really measure, I just know I used the ingredients in the ratio listed below. Start there and tweak as needed.
Blueberry-Goat Cheese Spinach Salad
1 bunch spinach, washed and torn (or baby spinach)
1 pint blueberries, washed
1/4 cup walnuts, toasted
1/4 – 1/2 cup crumbled goat cheese
2 tbsp Walla Walla onion, diced finely (or any sweet onion will work)
1 part honey
2 part balsamic vinegar
3 parts extra virgin olive oil
salt & pepper
Make the dressing:
In a small bowl or mug, whisk the honey and vinegar together. Slowly drizzle in the oilve oil. Season to taste with salt and pepper and adjust anything else. Done.
In a big bowl, add the spinach, onion, blueberries, cheese and walnuts. Toss. Drizzle dressing to your liking and . . . → Read More: A Quick Dinner: Blueberry-Goat Cheese Spinach Salad