Peach Cobbler

Does anything conjure up summer like the taste of warm peaches? Since June is around the corner, I am ready for warm, lazy days. We are still chilly in Seattle, so in an effort to satisfy my increasing (premature, I know!) summer cravings I am making peach cobbler.

This is not a traditional cobbler, more of a clafouti cousin. Frozen peaches are necessary right now since it’s not peach season yet, but when fresh are available choose those. The edges of the cobbler bake into a buttery crisp and the middle is soft peach bliss. This is best served the day it is baked, preferably right out of the oven with a dollop of crème fraiche or softly whipped cream. Indulge in an early bite of summer!


Peach Cobbler
Serves 8

2 ¼ pounds ripe peaches, pitted and cut into ¼ inch slices (or defrost unsweetened, organic frozen peaches)
2 tablespoons fresh lemon juice
¼ cup granulated sugar
¼ cup (½ stick) unsalted butter
1 cup whole wheat pastry flour (you can also use all-purpose flour or a mix of both)
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
½ teaspoon cinnamon
Crème fraiche or whipped cream for serving

Preheat oven to 375 degrees. In a medium mixing bowl, stir peaches, lemon juice and sugar together and set aside. Drop butter into a 9x13 baking dish and put in the oven to melt. Remove when melted.

In another mixing bowl, whisk together the flour, brown sugar, baking powder, salt, milk and cinnamon just until combined. Pour the batter over the butter (do not stir), then pour the peaches and any juices over the batter (do not stir).

Bake until the cobbler is bubbling and the top is golden, 30-35 minutes. Serve with crème fraiche or whipped cream.

Deviled Eggs (aka Dev-aiolied Eggs?)

Ok, before we get to the deviled eggs, it's time to tell you about the source of my eggs: my three girls, my beautiful, fluffy, sweet girls who rush to see me when the back door opens and peck at my toes.

Last July, we went on the City Chicken Coop Tour in Seattle and were smitten by the hens we saw. Backyard chickens had been on our mind for quite some time. Six years ago our family debated the virtues of getting chickens versus a second dog. A second dog won out and Boots (a Dachshund-Chihuahua mix) joined Augie (a Dachshund) in our family. Boots and Augie are a wonderful pair of pups so it was a terrific decision.

Fast forward five years and the hankering for fresh eggs in our backyard persisted. After going on the tour and viewing gorgeous coops, we got to work. The baby chick season is roughly March, April and May, so we had missed our window to get local chicks from a feed store. Instead, our lovely ladies were ordered online and came in the mail! We got a call from the post office to pick them up when they arrived. The post office was quite loud with little cheeps… apparently two other families had ordered chicks, as well. We opened our box, and this is what we saw:


At home, we set up a brooder in our garage which is where the girls lived for five weeks while they grew and feathered enough to be outside. Beach chairs were set up around our “chicken stadium” and we sipped wine and visited with guests while admiring our adorable balls of fluff.

They did not remain fluff balls for long, though. Chickens are fast growers and before we knew it we had three hens! In January, they began laying eggs and can I tell you the joy I feel every time I gather one of their perfect, warm eggs? I just marvel at Mother Nature. And the flavor of the eggs? Nothing compares. They provide endless entertainment out the kitchen window, too. Best of all, Boots and Augie roam freely with them.

Meet our girls, Bess, Eleanor, and Ladybird:


Now back to the deviled eggs!

Deviled Eggs (aka Dev-aiolied Eggs)
Serves 6

I wanted to create a little color contrast between the egg whites and aioli on top, so added some tomato paste to the filling. If you have any aioli leftover from the Roasted Tomato Fritters, this is a great way to use it since you do not need much.

Aioli:

1 egg yolk, room temperature
2 tablespoons lemon juice
1 garlic clove, mashed
1 teaspoon salt
3/4 cups grapeseed oil
1/4 cup olive oil

Egg Filling:

6 hard boiled eggs
2 tablespoons aioli, plus extra to top eggs
1 tablespoon lemon juice
1 tablespoon tomato paste
1 garlic clove, mashed
1/2 teaspoon smoked paprika
1 tablespoon chives, minced, plus extra for garnish
salt and pepper to taste

Whisk the egg yolk, lemon juice, garlic and salt together. Add the grapeseed oil slowly and whisk quickly to incorporate. Next whisk in the olive oil, slowly adding and incorporating. Makes 1 cup. You will have aioli leftover from this recipe, so save the extra to enjoy with grilled veggies, fish or Roasted Tomato Fritters.

Peel the hardboiled eggs and slice in half lengthwise. Arrange the whites on a serving platter. In a small bowl, mash the egg yolks. Add the aioli, lemon juice, tomato paste, garlic, paprika, chives, salt and pepper and mix until smooth.

Spoon the egg filling into a small ziploc bag and snip a tiny hole in one corner. Pipe the filling into the egg whites.

Spoon a little bit of aioli into another small ziploc, snip the corner and squeeze little dollops on top of eggs. Garnish with reserved chives and serve.

Roasted Tomato Fritters with Aioli

Who doesn't love a fritter? Memorial Day weekend is approaching and I'm thinking of a yummy appetizer that can be served at your barbecue. I don't know if we'll have barbecue weather in Seattle... lots of rain forecasted. But we can still celebrate and eat some tasty bites. Aioli is wonderful to dip in and tomatoes always go well with it.

Roasting tomatoes gives them a whole new depth and sweetness. Roast some extra to keep in your refrigerator to add to salads or grain dishes. I am playing around with different flours these days, so decided to try barley flour which gives a nutty sort of flavor. You could also use spelt, whole wheat pastry, white flour or a mix of these.


Roasted Tomato Fritters
Makes 24 small fritters

2 pints cherry tomatoes
3 tablespoons olive oil, divided, plus more for frying
1 cup barley flour
1/4 cup chives, minced
salt and pepper to taste

Preheat oven to 375 degrees. Toss the cherry tomatoes with 1 tablespoon olive oil and spread on baking sheet. Roast the tomatoes for about 45 mintues, until they are split and starting to shrivel.

In a mixing bowl, scrape the tomatoes in with their juices. Add the flour and 2 tablespoons olive oil. Mix well and mash the tomates into the mixture. Stir in the chives, salt and pepper.

Set a medium sized fry pan over medium high heat to warm. Add a drizzle of olive oil, then drop teaspoon sized dollops of the fritter dough onto the pan. Flatten slightly and fry until golden brown. Turn the heat down to medium if they are getting dark too soon. Flip and fry the other side. Remove to a paper towel lined plate to absorb excess oil. Serve with the aioli for dipping (recipe follows).

Aioli (adapted from food52.com):

1 egg yolk, room temperature
2 tablespoons lemon juice
1 garlic clove, mashed
1 teaspoon salt
3/4 cups grapeseed oil
1/4 cup olive oil

Whisk the egg yolk, lemon juice, garlic and salt together. Add the grapeseed oil slowly and whisk quickly to incorporate. Next whisk in the olive oil, slowly adding and incorporating. Makes 1 cup

Independent Pizzeria

Last night, the kids went to see Pirates of the Caribbean 4 so Bob and I took the opportunity to wander the Madison Park neighborhood and check out a new place to eat. Well, new to us... Independent Pizzeria opened a little over a year ago and it's been on my "let's try" list. When I first read about this new pizza place, I must admit I was disappointed to learn it was going to be located in the space occupied by Impromptu Wine Bar Cafe. We had spent some lazy, summer evenings at Impromptu enjoying drinks and tasty appetizers and had looked forward to more visits. Oh well...I do love good pizza, so trying Independent Pizzeria was inevitable.

The small space is cozy and we sat in the corner on a leather couch with a coffee table. It was bustling with diners and folks waiting for take out orders. Our server informed us of the long wait for pizzas due to all the orders but we were not in a hurry and relaxed; I enjoyed a glass of Prosecco. We shared an olive plate and the mixed salad while we waited and the salad was quite large and satisfying. It had tomatoes, cucumbers, mushrooms and Mama Lil's peppers and was dressed with a very nice garlicky vinaigrette.


When our Florentine pizza arrived I fully intended to take a photo for you, but we dug in so quickly I forgot! The crust was a delicious combination of crusty and chewy and nicely charred. The pie was topped with tomato, spinach, mozzarella, grana, ricotta and a soft egg (loved the egg!). It was well worth the wait.

Independent Pizzeria has a comfy, neighborhood feel and is a great addition to Madison Park. The service is attentive and the food well prepared. I plan to return and hope it will be on a warm, sunny evening so we can sit outside in the small patio area. Here in Seattle we have to grab all the outdoor time we can!

Roasted Rhubarb and Mango Salad

Isn't rhubarb beautiful? Its lovely crimson color brightens up a dish and adds a distinct deliciousness. Since it's spring and rhubarb is in abundance, I decided to try using it in a savory way (not that there's anything wrong with rhubarb custard pie, quite the contrary!). I wanted to balance the tart with some sweet, though, and mangoes came to mind. The result is a very fresh, flavorful and pretty salad. We had the added bonus last night of enjoying the salad on a sunny evening. Love it!


Roasted Rhubarb and Mango Salad
Serves 4 generously

3/4 pounds rhubarb, diced in 1/2 inch pieces
1 tablespoon olive oil
2 tablespoons honey
2 mangoes, diced
1 bunch green onions, thinly sliced
2 avocadoes, diced
4 ounces pistachios, toasted
1 head butter lettuce
1/2 lemon, juiced
1/4 cup olive oil
1/8 cup fresh mint, finely chopped
salt and pepper to taste

Preheat oven to 375 degrees. Toss the rhubarb, 1 tablespoon olive oil and honey in a bowl. Spread evenly on a sheet pan and roast in the oven for about 8-9 minutes until soft but still holding its shape. Set aside to cool.

In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.

In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.

Toss salad with dressing and serve.

Happy Syttende Mai!

That's Happy May 17th, which is the Norwegian Constitution Day. It is a national holiday filled with parades, flag waving, traditional dress, marching bands and, of course, food! Here in Seattle, the Ballard neighborhood will have a day full of festivity including a traditional Norwegian luncheon, children's crafts, outdoor entertainment with dancing and singing and a parade that draws thousands of viewers.

In 2005-2006, we hosted an exchange student from Oslo, a delightful girl named Maren. She was a senior in high school at the time. We learned about many wonderful Norwegian delicacies from Maren, such as Karamellpudding (caramel pudding), Blotkake (whipped cream cake) and Lefse (a kind of thick crepe).

I am thinking about Maren and missing her, so Norwegian food is on the menu today. One of my favorite dishes is Risgrot, rice porridge. It is a bowl full of warmth and yumminess. A few simple ingredients and some time stirring and it's ready.

Rice Porridge based on notes from Maren (serves 3-4)

2/3 cup rice (can use short or long grain)
1 2/3 cups water
3 1/2 cups milk
1 teaspoon salt
butter and cinnamon to top, if desired

Combine rice and water in a saucepan over medium high heat and then reduce heat to simmer until most of the water is absorbed. Pour in the milk, return to higher heat and cook until rice is tender and the porridge is thickened (about 20 minutes). Stir often so it does not stick. Serve with butter and cinnamon.

If you have any rice porridge leftover, you can make rice pancakes.

Rice Pancakes adapted from Norwegian Cooking, edited by Bjarne Hakon Hanssen
Makes 12 4-inch pancakes

1 1/4 cups cold rice porridge
3 eggs
3 1/2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
butter for pan
berries and sour cream for serving

Place all ingredients except the butter, berries and sour cream in a food processor and process until smooth. Let the batter sit for 15 mintues. Melt a little butter in a non stick pan and drop scant 1/4 cups of batter in. Flip when the surface begins to look dry (they are delicate, so flip gently). Serve warm, with berries and sour cream.

I wish I had a photo to share with you, but before I could get a good picture the pancakes had been devoured by my boys. So, imagine a stack of thin golden pancakes with raspberries and blueberries layered between and a dollop of sour cream on top. Take it from me, a mouth watering sight.

Goodies in Lake City

How many times have you driven past this little place on Lake City Way in Seattle? (Not many for you non-Seattlites, I'm sure!)


For me, many a time, and I was always intrigued by the sign saying "Mediterranean Market" so I finally paid a visit. It was well worth it and I wish I had ventured in here a long time ago. I had mistakenly thought that the little open air produce area was the extent of the market.


Wrong! There is an entire store beyond it full of goodies (a well named spot).

I met the friendly owner, Jay, who is originally from Lebanon. We had a lovely chat and I learned about the produce that arrives every Friday. Produce like green plums, loquats, fresh grape leaves, Persian cucumbers, and check out these fresh green almonds...


I will be venturing in often to check out the bounty. His shelves are lined with olives, dates, coffee, stuffed grape leaves, Turkish delight, dried apricots, tea, a variety of pastas, grains, nuts, seeds, beans and spices. In the chilled section, there are cheeses such as feta, halloumi and labne. If you like pastry and bread, there are frozen bourekas and fresh pitas. Jay makes his own signature green sauce plus hummus and baba ghanouj and shared samples with me. Yum! He also imports a number of Israeli products such as a fresh tasting tomato sauce, date syrup and pickles.

Stop by for some delicious ingredients and say hello to Jay or one of his sons. Goodies Mediterranean Market & Produce is located at 13721 Lake City Way NE in Seattle.