Blue Heron taking off in Yachats, OR
We went to the coast last weekend to celebrate jwa’s birthday and here are some pictures. That’s about it. More food coming soon!
Heron before flight. We happened upon him just hanging out in the river bank. As more people started walking by he took off, flying a few yards away to a less congested spot.
We stayed in Yachats at the Shamrock Lodgettes (silly name) in one of the spa cottages. It was nice. Dinner was at Yachats River House (tasty) and the next morning we started a leisurely drive home along the coast from Yachats to Cannon Beach, then cutting inland on 26. But not before…Breakfast!
Egg, sausage and pesto panini sandwich from the Green Salmon Coffee House. But, it gets better…
Here’s the view! We got the sandwiches and fancy coffee drinks to go and then drove a couple of blocks to the ocean, parked the car and had an awesome breakfast.
A seagull hopped on the hood of my car to check us out. Actually, I was kind of concerned he was going to try and fly in my open . . . → Read More: September Visit to the Coast
This was really good. I bought grapes specifically for this recipe. That’s a lot of pressure, man. My original thought was also to make my own dough — that didn’t work out. Not because of a kitchen disaster but because it was too easy to just grab a package of pizza dough at Trader Joe’s when I bought the grapes.
I originally saw this on Everyday Italian. But I added cheese, added more garlic and upped the oven temp. I like to make the grapes go *pop*.
Printable recipe pdf!
Foccacia with Rosemary and Grapes
Adapted from a recipe by Giada De Laurentiis
2 tbsp extra-virgin olive oil
Coarse sea salt, for sprinkling
2 garlic cloves, minced
1 shallot, cut into thinly sliced rounds
1 tbsp fresh rosemary leaves
1/2 cup green grapes
1/2 cup red grapes
a big handful of grated Parmesan cheese (okay, okay, 2 handfuls)
Preheat the oven to 425 degrees F. Roll or press the pizza dough into a rectangle on a sheet of parchment paper or slightly olive oiled aluminum foil. Place the dough and the parchment/foil on a baking sheet.
Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea . . . → Read More: Foccacia with Rosemary and Grapes
I made this a few weeks ago and both jwa and I really loved it! My friend Vanessa got me some marzipan (no, not this marzipan), while she and her husband were in Norway and now I am looking for marzipany things to do.
I saw this recipe and literally made it the next day. I think my tart pan is 9 inches though. I had too many plums. And too much crumble. Not a big deal. There are many worse things to have extras of — toes, pets, bad habits, etc… Anyway, I used pastry dough from the Dorie Greenspan book — the extra dough from my blueberry pie in fact. Defrosted, rolled out and ready to go!
You can use your favorite pastry recipe for the bottom crust or go the store bought route.
The return of — Printable Recipe pdf!
Plum Tart with Marzipan Crumble
From Bon Appétit magazine
1 pastry round big enough for an 9″ or 11″ tart pan
3/4 cup all purpose flour
1/2 cup (packed) almond paste (about 5 ounces)
1/2 cup (packed) golden brown sugar
6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sliced almonds
2 1/4 pounds plums (about 12), halved, pitted, thinly sliced
1/2 . . . → Read More: Plum Tart with Marzipan Crumble