For my last International Food Bloggers Conference post, I’d like to talk about Chateau Ste. Michelle winery in Woodinville, WA.
There was an optional trip on Thursday, before the conference started, to visit the winery and taste some wines. It was a lot of fun and everyone was treated to a tour, wine samples, and accompanying food pairings. But one of the best surprises of the event, was that each attendee was presented with a complimentary copy of Chateau Ste. Michelle Culinary Director John Sarich’s cookbook, Chef in the Vineyard: Fresh & Simple Recipes from Great Wine Estates to take home. I’ve already made one recipe from it (my adaption posted below).
In addition, John Sarich of Chateau Ste. Michelle also presented a session at the conference: Food & Wine – practical advice for pairing wine and food, from classic pairings to unexpected surprises.
I attended that (part of a wine tasting double-header along with Wine & Writing: Live Blogging – An Exercise in Writing with Bordeaux Wines right before). During this Chateau Ste. Michelle presentation, I learned a couple of interesting things:
1. Old world grapes . . . → Read More: IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon
Over the next couple of days I’m going to be posting two ideas for St. Patrick’s Day meals and this first one uses two very Irish ingredients — Guinness stout and lamb. It does take awhile to cook but the reward is worth it.
Of course, there’s also the challenge of finding a pot big enough to fit the lamb shanks in (usually my downfall), which is definitely tricky, but again, very much worth it in the end. If you have leftover braising sauce (and you probably will), it’s great used in lentil soup. Just thin with a little more chicken broth and cook your lentils in it. Mmmmm….lamb-y.
On the side — Polenta & Cabbage: This is sort of a colcannon-type dish but with polenta instead of potatoes. Just cook up a batch of polenta like usual (one part polenta whisked into four parts boiling liquid), and when it’s almost done, saute some sliced cabbage in separate pan, using about a tablespoon of butter. Add salt and pepper and let it get a little golden in places. Add the cooked cabbage and butter to the polenta and stir in . . . → Read More: Guinness Braised Lamb Shanks for St. Patrick’s Day
I just learned that December 5th (today) is Repeal Day! That’s when Prohibition was repealed way back on December 5, 1933 after 13 long, sad years of no booze. Let’s all rejoice and not only drink alcohol, but cook with it too. Hooray!
Are you in the mood for a steak? How about whiskey? Hey, here’s an idea — how about we combine them into an awesome, red meaty meal? Really, you should do this because it was pretty satisfying. I am always looking for an excuse to try a steak recipe since, honestly, we don’t eat red meat very often (2-3 times a month, if that). It’s a steak adventure, if you will.
I am also happy to find a recipe that incorporates alcohol into food…because that is pretty fun. A little for the food, a little for the chef. But I digress. This is as good as it sounds (and looks) — a slightly sweet, complex glaze and tender, juicy, medium-rare meat. Roasted brussels sprouts on the side complete the plate.
Whiskey Glazed Flat Iron Steaks with Grilled Sweet Potatoes
Recipe adapted from Food Network
1/4 cup whiskey, I used Ransom’s . . . → Read More: Whiskey Glazed Flat Iron Steaks with Grilled Sweet Potatoes
It’s funny, I’ve had this blog since 2005 but it seems just in the last year or so, I am getting so many offers to review/cook with/bake with/asked to enter cooking contests for a whole bunch of products and ingredients. This has been interesting and a lot of fun. On that topic, this post features a short review of Gevalia Coffee that I was recently sent.
First up: the coffee: Now, I don’t really talk about beverages very often on this blog, but this opportunity intrigued me. Mainly because I am familiar with Gevalia and although hadn’t had any for a number of years, I remember it specifically, when I tried some at my Grandfather’s house many years ago.
I liked the Cinnamon blend so much one year when we were visiting for Thanksgiving, I think he either gave me some to take back to school or maybe I bought some. I’m not sure now (because I am old), but I was very interested in trying some again.
Gevalia generously sent me 1853 Heritage Blend, Café Sperl in whole . . . → Read More: Applesauce Oat Spice Muffins Plus Adventures with Gevalia Coffee
The Irish Table
1235 S Hemlock
Cannon Beach, OR 97110
This place is quickly becoming one of our favorite restaurants on the Oregon Coast. We’ve been twice in the last six months and honestly, I would be okay sneaking another two dinners in before the end of the year. Definitely okay with that. They’re located in the back of Sleepy Monk Coffee Roasters and it’s actually pretty perfect — there for coffee drinks in the AM and back for dinner in the PM.
On this trip we were there right after they opened at 5:30 and pretty much all of the small tables were already taken. We were offered spaces at the communal table in back or one of the smaller tables up front. We chose to sit up front which was very nice with a breeze coming in through the front door and some space in which to spread out a bit.
Here are some photos from our meal. I usually make a habit of taking a picture of the menu when we eat out, so that if I post about it, I remember exactly what we ate. I forgot to do this at the . . . → Read More: The Irish Table in Cannon Beach, OR