Faux Pok (Pok): Making yam khai dao at home

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Fried Egg Salad (yam khai dao) from the Pok Pok Cookbook

Last year was the year for Portland cookbooks. In fact it seemed like every time I went on Eater, another chef had landed a deal and was working on a book. In the final few months of 2013, several well-known local talents, like chefs Gabe Rucker and John Gorham, released books that were hot commodities all over the country.

Most of the books I was content to just flip through at Powells, but there was one that had to be mine — Andy Ricker’s cookbook for his nationally acclaimed restaurant Pok Pok. Pok Pok is a place dedicated to Thai street food, made famous by their incredible fish sauce chicken wings. After a few very successful years, Pok Pok became so popular that Ricker opened several new restaurants throughout town (all with a slightly different Thai spin) and even opened a spot in NYC.

And while I, like most people, love the Pok Pok wings, the one dish I always, always order is the yam khai dao or fried egg salad. It was hard to put my finger on why I love it so much but after reading Ricker’s description of the dish, I solved the mystery.

The vinaigrette that dresses the greens, herbs and crispy egg is perfectly balanced. There is heat fire from the Thai chiles, a bit of funk from the fish sauce, sweetness from the palm sugar simple syrup and zing from the lime juice. It’s one of those dishes that sucks you in from the first bite and you just can’t stop eating it. Or thinking about it. Or craving it.

So, of course, it was the first dish I had to make from the cookbook.

Disclaimer: While I would absolutely recommend buying yourself a copy of this book, you can find a copy of this recipe here.

I started by sourcing all of my ingredients, which necessitated a special trip to the Asian market for Thai fish sauce, Chinese celery, a disc of palm sugar and Thai chiles. The rest of the items were already in my fridge: lime, onion, garlic, carrots, lettuce and cilantro. And of course, two eggs.

Pok Pok

Yam Khai Dao – Fried Egg Salad

Once the hunting and gathering was completed, the fun began.

The recipe has one sub-recipe for the vinaigrette: a palm sugar simple syrup, which was, well, simple. It’s basically a few ounces of palm sugar melted in water.

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I even got the kitchen scale out for this one!

The simple syrup recipe makes about a quarter cup, but only a few teaspoons are needed for the egg salad. Happily the rest is excellent in cocktails.

Next up is veg prep — some mincing, some chopping and a little bit of julienne.

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Once the mise en place is taken care of, it’s time to fry up the eggs. According to Ricker these can be made up to 15 minutes in advance. The most important part is frying them over high heat so the eggs get a nice crispy crust. Just don’t overcook them — you want the yolks almost set, no more.

Once they have rested for a few minutes, cut each egg into quarters.

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High heat, plenty of oil and cooked until the yolk is barely set.

In a large pan, or wok, warm up the dressing. Then add in the eggs, veggies and herbs and toss gently to coat. Note: This isn’t a warm, wilted salad but neither is it a cold salad — don’t cook the greens and herbs, just get the chill off.

Final step — plate up and dig in!

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Yay!

Keeping my word would be easier if it was February 31st

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Remember last month in January when I said I was going to dedicate a post each month to trying a recipe made by a fellow WordPress blogger? High off my bacon-onion marmalade success, I had all the confidence in the world for February. And then my birthday happened. I spent one weekend in Tacoma with family, one weekend (my actual birthday) with a few close friends and the third weekend was my big blow-out party.

So basically I would just like all of us to pretend that February is not a short month and that I haven’t already failed at my resolution. Everyone in agreement? Excellent!

img_88151But this post needed to be new stuff and since I was already late, I figured I’d try out two of Liz’s recipes to make up for being a slacker. The first one was super quick, I whipped it up in 10 minutes: spicy edamame hummus with lime and jalapeño.For February, I wanted to tackle a recipe from one of my longest standing blogging buddies, Liz from food for fun and deLizious Food Communications. I actually made a recipe from her blog last summer, the Mr. Wonderful White Cake, for a family reunion potluck. And it was, in fact, just as delicious as she had promised. It was also incredibly easy to whip up which was good because I was on such a time crunch that I almost bought a cake mix. This was ten times better!

The most time-consuming element of this recipe is cooking the soy beans, which took 5 minutes. Then everything is loaded into the food processor and blended with a touch of olive oil until it’s the consistency you prefer. A recipe this easy means that the next time you have a snack craving, this hummus could save you from a less healthy temptation.

I ate mine after a painfully long grocery shopping excursion. I arrived home so hungry I thought I would pass out…or scarf down a bag of chips. But instead I made this and felt so much better. It’s flavorful, you can make it as spicy as you like and it has the benefits of soy beans (protein, fiber and antioxidants). It’s also very pretty!

More bonuses: the list of ingredients is both small and affordable. Requiring no tahini, it gets some heat from the chile and its tanginess from the lime. And, of course, it calls for garlic — because hummus without garlic is like peanut butter without jelly. It was great with flat bread but I’m going to be eating it all week at work with fresh veggies instead.

The second deLizious recipe on my plate this week is French bread. I should mention I haven’t made bread since culinary school…12 years ago. Stay posted to see how it turned out!

Hop worship & throwing the best beer-day party ever!

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This is how I roll when it’s my birthday…

If you read Wednesday’s post, you’ll know I’m in the middle of series about throwing the best damned B-day party ever — where the B stands for beer, glorious beer! In this post I’m getting down and dirty with the specifics on how I went about this extravaganza.

I spent the month prior to the party relentlessly planning it. Some things I figured out with relative ease, like the beer-infused party favors and the beer shaped cake (thank you Pastrygirl for making my beer-filled dream come true!).

Hell, even finding super fun beer-shaped candles was a surprisingly easy feat (at least for my friend DB who scored them at a local cake decorating place).

Some other things took a bit more time and research — like choosing a mode of transportation. I knew that I wanted to go to several different breweries and while there are plenty of beer tour buses in Portland, I wanted something more memorable. And then it hit me: PDX Pedicabs. It’s like being in a horse-drawn carriage…except the horse is a bicycle and you’re in a cart.

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This is one of our 5 pedicabs — and you can tell by the balloon that I’m in this one!

Once the bikes were lined up, there was nothing left to do but anxiously await the big day!

The party kicked off on a dry but slightly blustery day in SE Portland. I stopped first to pick up what would become the party mascot, Big Beer, the most fabulous balloon ever.

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“Big Beer” Balloon

4Once Big Beer was securely fastened, it was time for the fun to begin!

I met 10 of my friends at Hair of the Dog Brewery. This is a kick-ass brewery in the slightly industrial part of SE Portland. Alan Sprints, founder of the brewery, is someone I’m fortunate enough to know through my job.

When I asked if he’d be willing to give us a tour, he not only did so but also poured some special tastings for us in the brewery. We sampled the Matt and the Cherry Michael. Seriously amazing stuff.

His beers are intricate and tend to lean on the more alcoholic side (7-12%), but still mange to be extremely drinkable. The Cherry Michael, a sour beer, was a crowd favorite.

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Yum!

After our tour and tasting, the pedicab fleet took us to the next brewery, the Green Dragon, which has a huge, ever-changing rotating tap list. We took a quick tour of their brewery as well, thanks to a party attendee who knew someone. (People that know people are my favorite kinds of friends!)

Green Dragon is affiliated with Rogue Brewery, a big name in this town (and probably all over the West Coast). They have several brewpubs and public houses all over Oregon, from Newport to Astoria to Eugene. On the tour we saw several pallets of delicious beer waiting to be enjoyed.

I would highly recommend an intermission at some point in your beer drinking tour — and was happily surprised when our pedicab bikers suggested an impromptu stop to see some baby goats.

This a great opportunity to really embrace the ridiculous “Portlandia” concept of having goats in the middle of an industrial area — but come on, baby goats! And hey, they even have their own website: http://urbangoatspdx.com/.

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Flight of sour beers from Cascade Brewing

Next we journeyed on to our third brewery, the Cascade Brewing Barrel House, which focuses primarily on sour beers. I love sour things — sour candies, citrus, you name it — so this is one of my favorite breweries in town. I could pretty much drink here all day!

I enjoyed two beers here: the Vine (aged 3 months on white grape must) and the honey ginger lime (a sour rye ale). Both were so good!

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I also got an unexpected birthday gift while at Cascade Brewing. Two of my friends, a couple who are also my co-workers, brought out a stack of papers. All of the papers were crumpled and slightly dirty.

“Found art,” they explained. And then they proceeded to give us a dramatic reading from the various papers. Each one was more hilarious than the last. The one posted to the left was a personal favorite. It was honestly the most original gift I received and thinking back on it has kept me laughing all week.

Our next stop was Base Camp Brewing. They are fairly new in the Portland beer scene, but I like their beers. I particularly enjoy their In-tents IPA — not only because it’s tasty but because it reminds me of a running joke between me and my husband. “It was like a fire at a circus…”

download-4_6After a quick pint, we loaded back up and enjoyed our final ride. Did I mention our pedicabs rocked? They even had music. I can’t remember much of what we heard but I’m fairly confident the Humpty Dance came on.

After that, the party wrapped up at Burnside Brewery. We bid adieu to our pedicab bikers and enjoyed cake, burgers and (my favorite!) some Sweet Heat, a beer that combines apricot puree with spicy scotch bonnets. I can usually only drink about a pint of it, but after all that beer, a pint was all I needed!

Then it was home, sweet, home where I tucked myself into bed before 11pm.

All in all, I would say this was one of my favorite birthdays yet!

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Chug! Chug! Chug!

Baked Taquitos and Misadventures with DayQuil

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Corn tortillas stuffed with beer-braised pork, 3 cheeses and green onions. Served with sour cream and a Brussels sprout, radish and sprouted mung bean slaw

I have no problem admitting that I only watch the Superbowl for the commercials and the food. This year the hitch in that giddy up was that I’ve been sick for more than a week and didn’t feel like going anywhere. I also didn’t feel like inviting anyone over — that would prevent my husband and I from spending all day on the couch in pajamas under a pile of blankets and kitties (which basically describes all of my favorite Sundays, sick or not).

So I took the anti-social and lazy way out. I planned an easy all-day menu for two based around a Mexican theme and starring one main protein — beer-braised carnitas.

A petite pork butt (around 1.5 pounds) came into play and using this super simple recipe from Bon Appetite, I braised it with dried chiles, beer and garlic. It was pretty much all I could handle in my cold medicine haze.

Fun tangent: I realized while braising the pork that my camera battery was dead so I charged it up. Once it was charged I removed it and…did something. I can’t remember what but the next day I looked everywhere for my battery. I checked the camera (of course), the floor, shelves nearby. Everywhere. After an hour I gave up and reached for my backpack, thinking that maybe I would feel good enough to bike to work the next day. In the pocket, there was my battery. No rhyme, no reason. Just serious DayQuil fog. (And no I didn’t end up biking.)

Good news is, even if you are so drugged up that you get lost while driving to work (yes, this happened), you can still make this pork. Even better news — it’s delicious!

Word to the wise, recipe reviewers recommend reducing the salt by…a lot. I heeded their advice, cutting back considerably, though I did end up adding more salt at the end. Matter of taste, I’m sure, but it’s easier to add than to take away so I’m happy I went that route.

So once I had all this beautifully melty braised pork — what did I do with it?

The first dish of the day consisted of these tasty little treats, which are still fantastic despite being baked instead of fried. And again, so easy!

Stuff warmed corn tortillas with meat, cheese, onions, whatever. Roll up. Brush with a little oil and bake until crispy. Eat, eat and eat. You may think they would dry out but honestly, the pork is so juicy that I thought they were pretty perfect.

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Baked Carnitas Taquitos, Feeds 2

  • 1/4 of the recipe for beer-braised pork butt (or 2 cups pulled pork)
  • 8 small corn tortillas
  • 1 cup shredded cheese (I mixed sharp cheddar with cojita and pepperjack)
  • less than a 1/4 cup green onions, minced
  • 1/4 cup sour cream divided
  • handful of cilantro, chopped
  • squeeze of lime
  • salsa for serving

1. Warm the tortilla enough so they don’t break while rolling. You can wrap them in a damp paper towel and microwave or heat a skillet with oil and heat up individually. (I’ll let you speculate on which method I chose.)

2. Mix pork with a few tablespoons of sour cream (extra moistness), cilantro and lime juice.

3. Stuff tortillas with pork, cheese and onions.

4. Place in baking dish, brush lightly with oil and bake a 350 degrees until crunchy (15-20 minutes).

5. Serve with extra sour cream and salsa for dipping!

Sprout Slaw

Mix shaved raw Brussels sprouts with equal parts sprouted lentils or sprouted mung beans. Add some thinly sliced radishes and chopped green onions. Dress with a vinaigrette of your choosing. I made a simple one with minced garlic, lime and orange juice, olive oil and lime zest.

As for what my lunch and dinner consisted of, I’ll let Instagram tell the story.

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Nachos with Carnitas, Black Beans and Radishes

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DayQuil or no, a margarita was a necessity.

Sticking to a cleanse is easier when you’re eating steak!

 

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Seared Striploin, Orange-Parsley Chimichurri with Roasted Beets and Carrots.

As you all may know, I’ve been participating in the Bon Appetit Food Lover’s Cleanse. The refined-sugar-and flour-free eating plan has resulted in several dreams involving fudge and bread but so far I’ve managed to make it through without a single cheat. Of course, it’s fairly easy to stick to a cleanse that involves (at least a little) red meat.

Yes, this beautiful steak dinner was still part of the 2014 FLC and it was so satisfying it nearly made me forget about wanting a beer. Nearly.

The recipe was Hanger steak with Orange Oregano Chimichurri but I made a few substitutions. The first issue was that I hadn’t bought hanger steaks from work and trying to find them at the nearest grocery store was totally unsuccessful. I turned instead to another steak known for its leanness, the striploin. In the chimichurri, I used some home-dried thyme instead of dried oregano because that’s what I had on hand. I also added a bit of mint because I live on the edge.

To accompany the steak I served some simple roasted carrots and a salad of mixed greens, roasted beets and a teeny tiny bit of chevre. I figured since the FLC allows for a bit of cheese every few days this would be the day to do it. Beets love cheese — goat cheese, blue cheese, feta. They aren’t too fickle. And the garlic-herb chevre that I bought brought extra flavor to the salad.

The chimichurri was fantastic — definitely the key to making the steak more exciting. It’s herby, citrusy from both the orange juice and the orange zest and packs a garlicky punch. So many good things all at once. (By the way, the mint was great added in and I’d totally recommend it.) The chimichurri would be equally delicious on chicken but it was outstanding mixed into a bowl of quinoa and roasted veggies the next day.

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Orange Parsley Chimichurri

Once the chimichurri is made, the meal is pretty much ready to go. Season and sear the steak, rest and slice. Then get ready to sauce it up:

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And enjoy!

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Steak w. Orange Parsley Chimichurri

Christmas Peking Duck: When no traditions lead to new traditions…

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Peking duck, steamed buns and accompaniments

Usually there are many traditions that I look forward to at Christmas. There’s the smorgasbord my family puts out on Christmas Eve where I double up on the potato sausage and avoid the pickled herring. There’s deciphering my grandma’s occasionally evil gifts (sometimes she makes us translate Swedish or sends us on treasure hunts) and seeing who found the almond in the rice pudding, earning themselves a year of good luck.

This year, with the way the calendar worked out, it made more sense for me to visit my family the weekend before Christmas. On Sunday afternoon we set up the smorgasbord — loaded up with all of my favorites — and opened our gifts to each other. There were Christmas cookies, card games, my mom’s cranberry bread and plenty of wine. It was lovely.

And when it was over, it felt like Christmas was over — even though it was only Dec. 22.

With family and traditions over with, my husband and I spent our first Christmas ever home alone. Deciding to make the best of it, we thought we’d take a less traditional route to our Christmas dinner: honey glazed Peking duck, steamed buns and roasted pork belly.

After all no matter where you are and who you’re with, good food is a must for any holiday.

We started the process by air-drying our pekin duck for two days. (note: Pekin duck is a breed, Peking duck is a dish.) Basically this means we left it unwrapped on a rack in our fridge for a few days. This dries out the moisture in the skin allowing for more crispy goodness — the best part of any duck.

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Air-dried pekin duck

Next we brushed the inside and outside of the duck with a glaze of honey, soy, ginger, five-spice and Mandarin orange juice.

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Brushing on the glaze

We let the duck come to room temperature for a few hours before putting it in the oven. It roasted for an hour or so, getting a fresh coat of glaze every fifteen minutes until it looked like this:

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Next we gathered together all of the fixin’s: cucumbers and carrots pickled in rice wine vinegar, kim chi Brussels sprouts and hoisin sauce. Oh yes, and the co-stars of the show.

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Roasted pork belly — rubbed with sugar and salt

And the steamed buns, straight from the Momofuku cookbook:

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Rolling the dough — recipe makes about 45 buns

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Buns right out of the steamer — shiny and puffed

Everything came together in a pretty magical way. The two of us ate until we were stuffed, sipping on glasses of pink bubbles and pushing our cats away from the duck.

Hopefully next year I’ll be able to figure out a way to spend Christmas with my family. But if that doesn’t work out perhaps my husband and I will give our Chinese-style Christmas another shot. We don’t have any traditions that are just ours so maybe it’s time to start!

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Cheers to a fabulous Christmas feast!

Homemade Quince Paste: Making cheese plates happy

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While I often tell my husband that the last thing we need is another cookbook, I’ll admit I didn’t put up too much resistance when he offered to buy me a copy of America’s Test Kitchen DIY Cookbook. I had flipped through it briefly at the Book Larder in Seattle and was immediately smitten.

It’s got recipes for just about everything you can imagine: bacon jam, corn chips, yogurt, beer, fresh chorizo and so much more. Really, it’s almost overwhelming.

But I knew at once what recipe I would try first, seeing as I had five quince staring at me from the kitchen counter. My husband had bought them at the season’s last farmer’s market and we had yet to do anything with them (I could practically sense them judging me). It was time for them to meet their maker become delicious quince paste.

Since I had a weekend plan to cook with my friend DB — we were making candied orange peels and Parisian gnocchi — I figured one more culinary project couldn’t hurt. And the good thing about the recipe, besides the fact that it’s pretty fool proof, is that it’s easy to do while doing other things.

Quince paste is also great for holiday gift giving so if you’re a total procrastinator or have a cheese lover in your life, consider giving them a wedge of this. It’s a great accompaniment to a cheese plate and also will last for up to 3 months in the fridge. Hard to beat that!

Start by cooking the fruit down until tender, puree, strain and cook a second time with sugar. Pour into a pan lined with parchment paper and allow to cool. To get the exact recipe, order a copy of the cookbook! To see a fairly similar one online, click here! The main difference is that ours doesn’t have any vanilla and we passed the puree through a fine chinois to get rid of any lumps before cooking it with the sugar.

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Herb & Garlic Rubbed Poussin with Pistachio Relish

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One of my favorite work stories is the day I got a call from a guy who wanted to buy some possum meat. We get that type of call all the time — people looking for beaver, lion and squirrel — so this request was not too strange. I told him we did not sell possum, expecting that to be the end of it.

Instead he started to argue with me, saying that he was looking at our price list online and possum was on there as being a “stock item.” Baffled, I asked him for the item number. He gave it to me and I could barely contain my laughter as I said, “Sir, that’s not possum, it’s poussin — baby chickens.”

That happened years ago but it still makes me giggle.

For anyone else unfamiliar with poussin, they are basically a chicken a few weeks younger than a game hen. Once processed and packed, they weigh about 15-17 oz, making them ideal for a one-bird-per-person dinner.

I rarely ever buy them, but I had a recipe that I wanted to try out and it called for 2 each 3# chickens. Since I was only cooking for two people, I figured two poussin would work just fine.

The recipe was Roasted Chicken with Pistachio Salsa, originally from the June 2012 issue of Bon Appetit. Given the “meh” reviews on the corn and peppers part of the recipe, I decide to focus instead on the chicken and the salsa since that sounded the most interesting.

Although — tangent alert — I just really don’t get why you would call chopped nuts with chives, lemon zest and olive oil a salsa? For blogging purposes, I’ve renamed it pistachio relish. It’s not quite a pesto, but perhaps that would be even more fitting? I don’t know. Am I overthinking it too much? Probably.

Moving on.

The poussin sat overnight in a marinade of oil, herbs and garlic. The next day they smelled great. The sage and rosemary in the mix really worked some wonders.

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Herb & Garlic Rubbed Poussin

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I like to call this photo “Dancing Poussin.”

While they cooked on their adorable little roasters (an old gift from my brother), I made the salsa relish which was a quick and painless process:

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Toasted and chopped pistachios

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With lemon zest and minced chives added in…

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Finally add plenty of good quality EVOO and season with salt and pepper

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Yum!

The poussin were done cooking in about 35 minutes and dinner was ready!

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I liked this recipe quite a bit considering how simple it was. The marinade for the chicken was nothing unique but it was flavorful and easy to throw together. The pistachio relish was what made the dinner different — in a good way, of course.

While I certainly enjoy pistachios, other than occasionally using them in biscotti I tend to just eat them right out of their salt-roasted shells. This relish was a savory take on them that I wouldn’t have thought of on my own. The subtle fruitiness of the nuts went really well with the lemon and chives — it was a strangely lovely melding. The amount of oil may seem a bit overboard but it infuses with the flavors of the other ingredients making each bite delicious.

The relish would probably be tasty over fish or some other grilled meats, but I can say for sure it is good mixed in with leftover farro, drizzled over a “big salad” and spooned over roasted veggies.

Pickled Blueberries — a tart treat for summer salads

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Pickled Blueberries w/ Summer Greens

My husband and I took a trip to Tacoma recently to visit my family. We didn’t have much in mind in terms of plans, so when it turned out my aunt wasn’t feeling well, we happily took over dinner duty. My husband, who can never do anything halfway, took our meal to a whole new level of delicious.

We started with the several pounds of beef ribs that my aunt had planned on making and added to them: a huge pan of mac and cheese, green beans with crispy bacon, roasted new potatoes and (to add some semblance of health) a green salad.

To make the salad as interesting as its accompaniments, we jazzed it up with plenty of fresh herbs (parsley, chives, tarragon) and a lemon cucumber from my grandma’s garden. Deciding it still lacked some zing, we raided the last of the blueberries from one of her bushes and quick pickled them.

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The “recipe” is simple — combine water, red wine vinegar and sugar using the basic ratio of 3:2:1, heating until the sugar has dissolved. Cool slightly and pour over berries. Add a few springs of thyme, a bay leaf and a clove. Let sit for an hour or longer.

Once you drain the liquid, you can use it to make a vinaigrette for the salad. We started with a portion of the liquid and added minced garlic, a pinch of finely chopped fresh thyme and EVO. I only wish we had had some pecorino or Parmesan cheese but I can say it was still a mighty tasty salad.

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I’d call this a successful last-minute meal! (*Not pictured was dessert: my favorite summer standby, mixed berry spoonbread, with fresh whipped cream. Yum!)

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So good!

A sauce so good I could live on it…

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One of things I find funny about my life is that people assume I eat so well simply because my husband is a chef. I will admit that we both love food to a point of almostobsession, and that certainly affects my eating habits. After all, he is the one who has planned our dinners to the Herb Farm, the French Laundry, Au Pied de Cochon and (coming soon) Willows Inn. But unless I visit him in at his restaurant or guilt him about buying a new cookbook, he rarely cooks more than ramen at home.

And, since I spent many years cooking professionally, I totally understand why. Even on your days off you’re exhausted and, quite frankly, sick of looking at food unless it’s something someone else has made.

For us, this seems to work out perfectly though — I love being the one to cook. I get to play around with new recipes and slip in more fiber (and less butter!) without him there to interfere.

But every once in a while, he surprises me by cooking something epically delicious on a day off. I will come home to the the thermal circulator chugging away, the pressure cooker giving a quiet whistle or homemade raviolis being pressed together with a fresh egg yolk in the center. And it’s always so good, I get a wave of, “I can’t believe I get to eat this at home!”

For example:

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The dinner he made for me a few weeks ago was one of those meals — though it was incredibly tame by his standards. Nothing was dehydrated or fried in duck fat, and yet it made a serious impression on me, mainly because of the sauce. I guess you could call it a spinach-yogurt sauce, which is totally boring, but perfectly accurate. I don’t know of what else I could name it, but I do know this stuff rocked.

The raw garlic gave it just a little kick, which was tempered by the creamy tangy coolness of the yogurt. The spinach and parsley added a grassy herbaceous quality but gave a lovely vibrancy to the finished product.

This was a sauce that could be almost anything you wanted it to be — make it a little thicker and spread it on a sandwich. Thin it out with more lemon juice and use it as a salad dressing. Drizzle it in a soup or on a plate of grilled vegetables. It was one of those creations that just seemed to taste good with anything — well anything that would taste good with garlic.

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He didn’t measure anything — the curse of a chef — but the basics would be:

a clove or two of raw garlic
a hefty handful or three of raw spinach
lemon juice
a handful of parsley leaves
plain yogurt (we used Greek)
salt & pepper

Puree in a blender. If you think it needs something else (chili oil, more lemon, fresh herbs, more greens), add it! Make it yours. It’s totally adaptable.

We served this magically delicious sauce with pan-seared bone-in pork chops, oven roasted potatoes, baby squash and onions. I can’t even express how good it was, but I’ll try: It was so good I ate it for dinner three nights in a row and three times later for lunch.

Yeah, that good.