Check back soon for more posts about tea, wine, and foodie adventures.

• 1997 Kalin Cellars Sauvignon Blanc Reserve - USA, California, North Coast, Potter Valley (2/10/2011)
  This is our third and final bottle, and it seems the most youthful. It is lighter, the color of apple juice (the others were more orange like an aged Riesling). The only place we really notice the age is on the nose, with some paraffin and dusty earth qualities. The wine is not as herbaceous or evergreen as many sauv blancs, but there is still a sharp-edged acidity meeting up against that earthiness. We taste pineapple and musty mango, with a touch of honey on the finish.

Posted from CellarTracker

We opened the bottle to pair with our dinner of Roasted Cauliflower Pasta and Saveur’s Winter Salad with Buttermilk Dressing.  The salad is a simple mix of greens, beets, apples, and walnuts.  It is light and crunchy, with earthy and sweet flavors of beet contrasting against the zesty tart apple and lemon.

Click the photo or follow the link above to the complete Saveur recipe.  I made only one change, roasting the beets (Chioggia) just a bit instead of slicing them raw.  I also felt that we had more dressing than necessary, so next time I’ll cut that in half.

The traditional British afternoon tea (or “Cream Tea”) features rich sweet scones served with clotted cream, butter, jams, and lemon curd.

In the U.S., scones are biscuit-like, usually contain fruit, and are often coated with a sweet glaze. They have become quite popular over the last decade and can be purchased in grocery stores, bakeries, and coffee shops. One notably distinct version is the Utah scone, which is deep fried like a doughnut or Indian fry bread.  They are usually served with honey or whipped honey butter.  Each of these types of scones is delicious and makes a wonderful accompaniment to tea.

This afternoon I baked scones filled with fresh cranberries and semi-sweet chocolate chips, then brewed a cup of Harsha Tea, a blend from Harney & Sons.

Cindy’s Basic Fruit Scone Recipe

(recipe makes 1 dozen large scones)

1 ¾ cup unbleached flour

1/3 cup sugar

1 tsp. baking powder

½ teaspoon baking soda

2/3 cup buttermilk (or 1/3 cup lowfat milk with 1/3 cup orange juice)

1/3 cup vegetable oil (or melted butter)

2/3 cup of fruit or nuts **

Optional: 1-2 tablespoons of large crystal sugar (like Sugar in the Raw) or chopped crystallized ginger

Combine all dry ingredients.  Stir in milk, oil, and fruit.  Drop onto lined or lightly-greased baking sheet using a 1/3 cup measure.  Sprinkle the tops of scones with sugar or crystallized ginger.

Bake at 400 degrees for 15-18 minutes, until golden on top.


** Fruits/Nuts:

Fresh or frozen blueberries, raspberries, blackberries, or cranberries

Raisins or Currants

Chocolate or Butterscotch Chips

Dried fruit, chopped about the size of a raisin:  tropical mixtures, peaches, pears, apricots, dates

Grated Orange or Lemon Peel

Poppy seeds

Nuts or Seeds

Today's Combo: 1/3 cup frozen whole cranberries + 1/3 cup semi-sweet chocolate chips + the grated peel from one orange.

Other Favorite Combinations: Cranberry with Orange Peel, Dried Apricots and Chopped Almonds, Pecans and Chocolate Chips, Lemon Peel and Poppy Seed

I've been using this recipe for about 15 years, and there is usually a copy stuck with magnets on my frig.  This is the 5th or 6th printing.  As you can tell, it is already stained and a bit tattered. 

Do you have a favorite scone or a favorite scone recipe?  Feel free to write it down or link to it in the comments below!

While grabbing items from the frig to make Cheese Quesadillas with Pico de Gallo salsa, I realized we were out of a primary ingredient for the salsa --  tomatoes.  I did a quick review of what actually was on hand, thought about how wonderful apples and cheese are together…then, after remembering the fresh celeriac (celery root) from my produce delivery box, thought about the nice celeriac and apple salads I’ve had in the past, and…  Voila!

The result was a new take on pico de gallo, which was crunchy and almost salad-like, yet retained the spicy acidity that works so well to offset the richness of a cheesy quesadilla. In this case, the quesadillas were made with two flour tortillas filled with a layer of grated cheddar and horseradish cheeses.  The flavor was mellow but with enough zing to hold its own against the heat of the jalapeno.

My Accidental Recipe

Apple – Celeriac “Pico de Gallo”

1 celeriac (celery root), peeled and sliced into very thin strips

1 apple, sliced very thin

1 jalapeno pepper, seeds removed, chopped fine (use more or less jalapeno, depending on your heat tolerance)

3 green onions, chopped fine

¼ cup chopped cilantro

Juice of 1-2 fresh limes

1 tablespoon olive oil

Toss the above ingredients together, then add salt & pepper to taste.

Tips:

1. Choose a celery root and apple that are close to the same size.
2. Try using a mandoline slicer for both the apple and celery root, so you can get them very thin.
3. If you are one of those people who hate cilantro, use Italian parsley or fresh mint.

Suggested Pairing

Instead of wine, we had pints of chilled Strongbow Hard Cider, which were delightfully refreshing.  Apple ciders are a great pairing with any Mexican food.

If you'd prefer wine, I've found in the past that a riesling from Washington state or British Columbia work very well with the elements in this meal.  Our rieslings here tend to be a little lighter and drier than German Rieslings, and they often have flavor profiles of apple and pear which would echo the apple on the plate.  Even though they tend to be drier, there is usually enough sweetness to offset the heat from the peppers.

I love visiting local farmer’s markets, but the ones near me close up from October through April.  It is easy to pick up produce at a grocery store, but these are often not as fresh. . . especially for non-standard things that the average shopper doesn’t choose as often. A nice feature of the farm-to-you service by Full Circle Farm is that they continue through the winter months by partnering with organic farmers in Oregon and California in order to supplement the veggies from their own farms.  While squash, root vegetables, hearty greens, apples, and pears are still coming in from Washington, I also receive citrus fruit and lettuces from nearby states.

One expected side effect of getting this weekly delivery is that we’ve incorporated even more vegetables into our weekly meals.  An unexpected side effect was that I’ve found myself really enjoying the process of discovering new methods of cooking and new types of recipes.

Each week, the box includes either something I’ve never cooked before, or it contains a variety of items that have me reconsidering the juxtaposition of flavors and textures. Two months ago, my research focused on how to use baby white turnips.  Close on the heel of turnips were Fuyu Persimmons and Chioggia Beets.

I am also revisiting old traditions.  For instance, an abundance of apples has had me making fresh apple sauce every other week – I’d forgotten what a simple but special treat that is!  I've also returned to the practice of saving veggie tops and wilted greens in my freezer for vegetable stock.  Most weeks now we have some sort of vegetable based soup, ranging from a thick roasted squash and apple puree to a mild leek and potato vichyssoise.

Tomorrow I’ll post my latest vegetable-based recipe invention, and in the weeks ahead there will be more about pairing vegetarian foods with wine and tea.  My love of writing and photography have returned full force, and I’m determined to make this blog as active as it was before. 

The dong ding I have been sipping this fall comes from Floating Leaves Tea Shop.  During my most recent brewing of it, I decided to have a bit of fun experimenting with two cups.

As you can tell from the photo, one advantage of a cup with a white interior is being able to see the color and clarity of the tea.  You’ll also sometimes notice an almost oily sheen across the top, which some say is the sign of a high quality tea.  This is harder to spot in a cup with a dark inner color.

The style of cup also impacted the aroma and the flavor of the tea.  There was a distinct difference on the nose, with the taller pottery cup retaining much more of the roasted and caramelized notes of the tea.  The oolong in the more shallow white cup smelled more like sweet, dried grass.

The flavor had a just a few minor differences.  The tea was more brisk and tart in the thinner cup, while the heavier cup had a deeper, sweeter flavor.  I’m not sure if this was because of the temperature difference (the thicker cup kept the tea hot longer), or if it was a false sensation coming from the mouth feel of the cups.  As the tea cooled in both cups, it gained a citrus edge, although in the thicker cup the tea still seemed a little sweeter.

Overall Assessment of my Experiment: The primary flavors of the tea remained the same across the two cups, with very subtle distinctions in profile.  Tasting while using the thinner cup allowed me to pull out more layers and nuance, which makes it a better choice when one wants to really examine a tea.  However, the tea was not as pretty to sniff because the aroma wasn't trapped as it was by the high sides of the other cup.

There was also something comfortable and comforting about the heavier pottery.  I enjoyed the way it warmed my hands when I held it.  More than the other, it seemed like a cup for smoky, darker teas, to be sipped on cool days.

O Frabjous Day! , in which I begin my blog adventure

Tomorrow is Oyster Day, during which I shop for boots with barely-concealed glee

I Am the Walrus, a full accounting of the glorious evening of all things oyster

Now it's your turn! Experience your own oyster adventure.  $75 for “Lantern light, freezing weather, plump, sweet oysters just rousted from their beds and opened on the spot, award-winning "oyster wines" drunk out of Reidel stemware, a bonfire…just the right mix of magic and madness. When the tide starts coming in, it is time for a cup ot Xinh Dwelley's hot oyster stew before getting back on the bus.”

Purchase tickets at: http://www.brownpapertickets.com/event/134254

The price has gone up a bit more than my own adventure, but trust me, if you’re an oyster lover this is worth it!  You will discover the truth behind the words of Ernest Hemingway:

"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans."  (from A Moveable Feast)

The fall run of Seattle Restaurant Week gets underway this Sunday, and it is a great opportunity to try some of the city’s best dining establishments at a very reasonable price. Over 100 Seattle-area restaurants offer a 3-course dinner for only $25, while some also have 3-course lunches for $15.

Most of the menus provide three or more options for each course, and almost all feature seafood and at least one vegetarian option. (I do notice, however, that there is an awful lot of squash ravioli and mushroom risotto appearing – nice, but not the most original of veg entrees to be found.)

Head over to their web site for a list of all participating restaurants, searchable by neighborhood.  Click on any restaurant name to view the special menu and to find out more information.  Seattle magazine also provides a nice list of accompanying special offers, primarily wine and cocktail specials, which several of the restaurants offer concurrently.

Which participating restaurants do I personally recommend?

If these restaurants are all new to you and the list seems a bit overwhelming, here are a few places that I’ve visited more than once (and have recommended to friends and family). 

Carmelita’s:  gourmet vegetarian that is not for vegetarians only.  The food is sophisticated, intrictate, and delicious.  This is fine-dining in a comfortable setting.  All veg options, some vegan.  Discounts on Washington wine by bottle or glass.

Matt’s in the Market: as one of my favorite Seattle restaurants, I make sure to get to Matt’s whenever I’m near Pike Place Market.  I’ve taken visiting relatives and friends, and they always leave impressed.  Matt’s sources its food from Pike Place Market, and like the market itself the food is fresh and full of character.  You’ll have a great view of Seattle’s best-known sign, boats on the water, or the open kitchen.  Sadly, there is no vegetarian entrée on the 3 for $25 menu.

bin on the lake: used to be Bin Vivant when it was next door, and we recently returned to the new "bin." I’m happy to report the same stellar service, meticulous platings, and fabulous views of Lake Washington.  They have one of the largest wine-by-the-glass offerings around, and they will be offering 25% off any Washington wine by the glass.  There is a vegetarian option.

Barking Frog: a high-end restaurant located in the heart of Woodinville wine country, with an extensive selection of Washington wine.  Whether you choose dinner or lunch, this is a sizzling deal for a place that is often a bit spendy.  The grand marnier prawn appetizer is one of their most popular items, and I’m happy to say it is a part of this deal. They are offering 20% off Woodinville bottles of wine, 15% off other Washington wine. Unfortunately, they do not have a vegetarian entrée on the 3 for $25 menu.

Tilth: certified organic, committed to seasonal menus, with food preparations that are elegant and memorable.  James Beard award-wining chef Maria Hines handily won a recent battle on TV’s Iron Chef, and she made one of my favorite meals ever in that competition (a sous vide sablefish with multiple preparations of heirloom tomato). There are always vegetarian and vegan options on Tilth menus, but my meat-eating husband and friends are also very happy with their entrees.  It’s too bad Tilth doesn't seem to be offering a wine deal because their wine list is known for being rather overpriced.

Poppy:  I love Poppy, with its fresh herbs and flowers (grown in the back garden) and have never been anything but incredibly happy with my experiences there.  I’m sure that the 3-course meal will be nothing short of fabulous, but if you’ve never been before… I’d actually recommend going at a different date and trying their daily thali.  These are 7 or 10 item meals, vegetarian or non, and they are only a few dollars more than the 3 for $25 deal.  That said, I’m thinking about going to Poppy next week because it will actually have me trying something I wouldn't usually get when there.  Veg. options on the 3 for $25 menu.

Where Will I Be Dining?

I see this as a fun excuse to try the foods of a new chef, to visit a place I've been meaning to go for a while, or to step outside of the familiar neighborhoods.  This is what made my shortlist.

Rover’s: another highly respected Seattle restaurant with a well-known chef.  I’ve been reading great reviews and getting glowing recommendations of this for years, but the high prices make me hesitate.  This is a great opportunity to try the place without dropping a couple of hundred dollars!

Toulouse Petit: the relative newcomer has been getting some crazy buzz, and I think it will be a destination restaurant for a while.  They have more options than usual on on the special menu, including veg.  This is just a faint echo of their famously extensive usual menu.

Boat Street Café: which I’ve been meaning to visit for ages because everyone says it is so wonderful.  In this case, though, I might put things off until after the Seattle Restaurant Week rush and just go afterward to try the regular menu.

Dahlia Lounge or Etta’s: I’ve only once visited a Tom Douglas restaurant, even though I'd been wanting to dine at them since before I lived in Seattle.  Douglas is a likeable local figure, these are classic Seattle dining experiences, and the menus look amazing.  I just need to get to that part of the city more often.