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
This week’s French Fridays with Dorie is one of my favorites – Fresh Tuna, Mozzarella, and Basil Pizza and the recipe is even online here. So delicious!
I did change some things though — I made individual sized pizzas (8-inch) rather than the appetizer-sized 4-inch ones. Also, instead of puff pastry, I made actual pizza dough. This recipe, which is a favorite (with half AP flour and half spelt flour). And, let’s see….oh yes! I added the mozzarella and onions to the top of the dough for the initial 15 minutes it was baking. Because, come on, you need bubbly, golden mozzarella and roasted onions on a pizza, right? Right.
I also added artichoke hearts (because I had some I needed to use). But that’s really all I changed. I thought the 2-3 minutes after adding the tuna was even a bit too long — on the first one the tuna got a bit more done than I wanted, but I gave the second pizza closer to 1-1/2 minutes back in the oven and that seemed to be good. Both jwa and I thought the fresh ginger gave it a surprising kick. And as . . . → Read More: FFwD: Fresh Tuna, Mozzarella, and Basil Pizza
This is going to be quite the photo-heavy post. A couple of weekends ago we were lucky to have a long four-day weekend in Newport, Oregon. We rented a condo right on Nye Beach and spent those four days walking on the beach, eating, drinking at Rogue, and going to the Aquarium. And best of all, it was even sunny every day!
Some of the places that we went to that I don’t have photos from include: Panini Bakery – 232 NW Coast St (lattes, pizza, breads!), Nye Beach Market – 526 NW Coast St (crab cakes!), April’s at Nye Beach – 749 NW 3rd St (great dinner!), Carl’s Coffee – 715 NW Beach St, Cafe Stephanie – 411 NW Coast St (breakfast!). They are all recommended.
The places we ate at or went that are shown below are: Seal Rock, Saffron Salmon – 859 SW Bay Blvd., Oregon Coast Aquarium – 2820 SE Ferry Slip Rd, Rogue Ales – 748 SW Bay Blvd (take the distillery tour!), and Local Ocean – 213 SE Bay Blvd (highly recommended! Especially the calamari and halibut).
. . . → Read More: Newport, Oregon: The Ocean, The Sights, All The Fish Eaten…
French Fridays this week was a light, summery, simple fish dish – Swordfish with Frilly Herb Salad. Except, I used halibut instead of swordfish. I probably could have found some swordfish if I had put more effort into it, but really, I am all about the medium-sized effort. That and there was some really beautiful Alaskan halibut that I could very easily get, so there’s that. Aside from the swordfish and halibut, I think this would also work very well with tuna.
For the herb salad, I picked fresh parsley from out in the garden, and also used some dill and cilantro. Oh and I could have sworn we had capers but when I looked through the fridge, I couldn’t find them anywhere! So, I used some mixed Mediterranean olives, along with the liquid from that jar in the marinade. Even with all my substitutions, I thought this recipe was a great, light dinner!
The full recipe is in Around my French Table, but you basically marinate the fish in lemon zest, olive oil, smoked paprika, capers (or chopped olives) and a little juice from the jar. Grill and then serve . . . → Read More: FFwD: (Not) Swordfish with Frilly Herb Salad
This week’s French Friday’s with Dorie was a salad, which was just perfect because earlier in the week it was definitely salad weather around here. In addition, I was pretty excited for this one as I practically had everything already (always a bonus)!
I did use spelt berries instead of wheat berries, but I don’t think it made any noticeable difference in the finished dish. I halved it (since there are just two of us), skipped the tomato, and used a jazz apple instead of strictly red one.
For those that don’t have Around My French Table yet, this is basically just a tuna salad that is mixed with a Dijon vinaigrette, onion, apple, celery, chopped hard boiled eggs, avocado, red bell pepper, and cooked wheat (or spelt) berries and served over greens — in this case arugula. So delicious — crunchy, cool, and really flavorful!
Here’s a link to everyone’s posts and my photos below.
. . . → Read More: FFwD: Wheat (Spelt) Berry and Tuna Salad