What’s your baking go to resource? Who do you call when you’ve got a quandary?
Do you pull those recipes from the family recipe box and wonder what the heck Nanny was talking about with that recipe hastily scribbled on the back of an envelope yet saved for decades?
Well, much like the infamous, Butter Ball Hotline, which fields calls from harried turkey roasters around Thanksgiving, King Arthur Flour, based in Vermont, has a Baker’s Hotline. I have indeed used this resource over the years and it’s wonderful but we rarely hear much about it. In this era of Google, TikTok and Chat GPT, folks are hunting for solutions in a myriad of ways but alas, the source can sometimes be a bit dicey. Need some insights on a substitution? Having trouble scaling ingredients? Wondering how to use a different pan? The fifteen baking specialists on the King Arthur Hotline can offer great insights and guidance and it’s worth keeping the number handy as we launch into the season of pies, cookies, breads, and cinnamon rolls!
I was reminded of this today when I was sharing some Bundt pan baking tips with a young baker. I soon suggested the pros at the King Arthur Baker’s Hotline and thought it would be worthwhile sharing again as we all reach for those baking pans, recipe boxes, and very pricey baking ingredients!
Recipe reinvigoration can come in the oddest ways!
In early September my husband and I took a little retreat out in Westport on the Washington Coast. The weather was great and the Pacific Ocean had that telltale fall sparkle. The beach was quiet as all the kids were back in school and I had lots of moments to fuel my creative energy. I beachcombed. I rambled around the small fishing town. I poked around antique stores and beelined to a Church Rummage Sale.
At the sale, I found a few cookbooks and strolled by a long table filled with wine glasses, coffee mugs, drinking glasses, tall Margarita glasses and a vast selection of ice cream cups and sherbet glasses.
At that moment, I didn’t need them so off we went to lunch.
Then at the Blue Buoy, a family owned seafood restaurant, my husband casually ordered shrimp cocktail.
I didn’t think a hoot about it.
Alas, when it arrived my creative juices sprang to life. The pink baby shrimp was mounded generously into a tall chilled ice cream parlor glass. At that moment, I had found a use for those glasses at the rummage sale.
I knew those vintage glasses would be perfect for seafood cocktails made with the local crab and the shrinp harvested from the ocean!
I haven’t given much thought to shrimp cocktail over the years. My dear dad LOVED it when I was growing up but my palate had waned from it. The big farm raised shrimp simply don’t appeal to me. That said with such gorgeous wild and local baby shrimp at hand my taste buds were ready for a reboot!
With little delay I tucked into my husband’s order and seafood cocktail was BACK on my recipe radar. It was cold and perfect! The very pink and petite shrimp, which are also often called Salad Shrimp, were caught by local fishermen just off the Washington Coast. Peeled and fully cooked at the processors, they are the ultimate convenience food.
There were perfectly fresh, tender and full of mild shrimp flavor. They were nestled in the cup with coarsely chopped white cabbage and served with the horseradish laced classic cocktail sauce. I soon told Chris I’d be making that for appetizers that night. I also told him we’d better get back to the Rummage Sale to get some of those glasses because they were perfect for seafood cocktails!
Luckily when I got back to the sale, there hadn’t been a run on that army of glasses (go figure!) so I considered my options and asked the ladies at the checkout.
This is a fishing town and I figured these dedicated grannies would have an opinion on a classic like Shrimp Cocktail. And, of course, they did.
I held up the mini sherbet cup and a large, tall stemmed Margarita glass. Marked at 25 cents each I was leaning towards the thrifty Margarita option. Unanimous opinion pointed to the Margarita glasses as the ladies said they would hold the ingredients perfectly and were a good size. I grabbed the four and told them what I was doing. They cheered me on.
Next up. The Shrimp! Off to Merino’s Seafood Market we went and got two small containers. Chris also got some of their freshly shaken local Dungeness crab so that was added to our cocktail combo.
At home, the glasses got a good scrub. I hauled some white cabbage out of the fridge and chopped it very finely. (The cabbage at the restaurant was very chunky which was one aspect I thought needed refinement.) I then salted the cabbage very lightly and let it sit. The shrimp (which was cooked at the local processing plant) got rinsed with cold water and thoroughly drained in a colander. I then tossed the shrimp and crab with a dash of La Baleine French sea salt and some freshly squeezed lemon.
To arrange, I put the cabbage in the concave base of the Margarita glasses. I then topped that with a squirt of classic cocktail sauce and then dolloped the lemony shrimp and crab on top. Garnished with some lemon wedges and a bit of parsley from my home garden, they were looking great. I set them in the fridge for an hour or so to chill.
The combo was so simple yet perfect thanks to the incredible freshness of the seafood at hand. The finely chopped cabbage offered a fresh and crunchy counterpoint. It really was incomparable to anything we could have gotten at a fancy pants high end restaurant.
It reminded me that fresh, wild, local, in season and retro have NOT gone out of style!
Sourcing: Pacific Salad Shrimp can often be found fresh in season at Costco and it can also be found year round in the seafood freezer cases. Ask for it at your supermarket’s fish counter!
For more about Merino’s Seafood Market, read by blog post on their canned Dungeness crab!
Honey from the Neighborhood and Tips for Sourcing in Your Area
I am very lucky to have a beekeeper in my neighborhood who has been sharing her beautiful amber golden honey with those of thus in the ‘hood for many years now. A dear friend tipped me off to the flower/honey stand down the block during COVID.
Over the years the stand grew and Monica, who owns From the Hive, is also producing some gorgeous soaps, candles, candlesticks and more. Just yesterday I was buzzing down the road and saw her handwritten sign, “Local Honey.” Of course, I took that left hand turn and was pleased to find the Spring 2023 honey proudly displayed, The labeled informed that the honey was made from Fruit trees in Northwest Seattle. How Local is THAT? Yeah!
I forked over the requested amount, dropping the cash in a secure chute, and went on my way. Another knowledgeable neighbor was there buying a container and reporting to his little daughter, “There aren’t any honey sticks today.” This was clearly a bummer to the kid in the car!
According to the USDA it is estimated that there are between 139,600 and 212,000 beekeepers in the United States and many of these beekeepers are hobbyists who tend less than 25 hives.
This is an interesting fact to me because bees have to work really hard to make even the smallest amount. Apparently to make one pound of honey, honey bees have to tap two million flowers!
Here at my house, the honey from the ‘hood often gets used very simply. On a piece of breakfast toast. Perhaps in a vinaigrette with apple cider vinegar. Sometimes stirred onto a soothing cup of tea during cold and flu season. Or, drizzled over plain nonfat Greek yogurt topped with seasonal berries!
Do you have a source for local honey? If not, check your farmers market, local natural foods stores, or check this Locator from the National Honey Board.
Looking to preserve the fragrance of fresh lavender? Follow these tips for harvesting, drying and storing!
I have an abundance of lavender in my yard and garden right now and it’s one of my favorite plants to clip, dry and store for use throughout the months. I often bundle it fresh when it’s in season and share bunches with friends and neighbors as a thank you or a little pick me up. As for the flowers, once they are dried, they are great in potpourri, bath salts, and even tucked into a jar of sugar or honey to make an aromatic sweetener! I have even made lavender wreaths with it!
If you happen to have some lavender in your garden or can find it at the farmers market, consider gathering it into bundles and drying it for use throughout the year. It’s renowned for its soothing aromatic and relaxing benefits so why not harness that for busy days ahead?
Here are some tips for harvesting, bundling, drying, and storing!
Step 1: Harvesting: It’s best to harvest or purchase your lavender during a dry spell so choose a sunny morning to harvest (or purchase) your lavender. Cut the stems with sharp scissors or garden shears, leaving a few inches of the stem intact. This will ensure that the lavender bunches hold together during the drying process. (Here in Seattle, I generally harvest it in July or August shortly after full bloom.)
Step 2: Bundling: Gather 10-15 stems together and tie them at the base with a string or rubber band. Make sure the stems are facing in the same direction. Create multiple small bundles rather than one large bundle to allow for better airflow and even drying.
Step 3: Hanging: Find a cool, dry, and well-ventilated area for drying. Hang the lavender bundles upside down, ensuring they are not overcrowded and have enough space for air circulation. You can use hooks, clotheslines, or a drying rack to hang them. This is an important factor because moisture may cause the bundles to get moldy before fully dried.
Step 4: Drying Time: Allow the lavender to dry naturally for about two to four weeks. The drying time may vary depending on the humidity and temperature of your environment. The lavender is ready when the flowers feel dry and crumble easily when rubbed between your fingers.
Step 5: Removing Leaves: Once dried, gently remove the leaves from the stems by running your fingers along the stem. You can discard the leaves or use them in potpourri or sachets.
Step 6: Storing: Place the dried lavender flowers in an airtight container, such as a glass jar or a resealable bag. Make sure the container is clean and dry to prevent moisture from affecting the quality of the lavender. Store the container in a cool, dark place away from direct sunlight, which can cause the flowers to fade.
Step 7: Labeling: Don’t forget to label your container with the date of drying and the type of lavender if you have different varieties. This will help you keep track of freshness and differentiate between different batches.
For additional inspiration on using lavender, check out my blog posts:
Fresh herbs are infinitely versatile and are a great way to add flavor, zing and interest to otherwise basic preparations. I have a large herb garden and the tender leaves and plants are a powerhouse of inspiration. They get used in everything from seafood dishes and savory bone broths to fresh fruit desserts and refreshing drinks.
Many folks, however, find herb preparation tedious. They tell me it’s a hassle to clean, store, and chop the leaves!
That’s usually when I suggest that they get a little herb spinner. Much like a salad spinner but smaller, herb spinners are quite handy. You can put the herbs right in the container and fill the container with cool water. You swish the herbs gently to remove any grit and you then gently lift and remove the herbs, leaving the dirty water behind. Drain the water, rinse the container, and return the herbs to the basket. Pop on the lid, give the whole thing a good spin, and you have fresh clean herbs ready for chopping and adding to a variety of dishes!
To store the whole clean herbs, wrap them in a paper towel and put them in a baggie in the fridge. They should last quite nicely for a few days.
This blog post was originally published on Amazon’s Al Dente blog on July 19, 2012. Since Seattle is having a wonderful berry year thanks to an abundance of sunshine, I decided to pull it from my archives and share again! Berries are also showing up at farmers markets and on sale at local grocery stores, so berry get busy!
Have you started making any jams, jellies, or preserves this summer? I haven’t gone whole hog just yet, but yesterday morning I was inspired to make a small batch of Darina Allen’s fabulously simple Raspberry Jam. Darina showed me how to make this jam when I attended her school, The Ballymaloe Cookery School located in Ireland, years ago.
I remember being fairly dumbfounded when she demonstrated it and within minutes presented the softly set aromatic jam to the class! Darina had learned how to make jam from her mother in law, Myrtle Allen, and to this day the recipe remains one of the cookery school’s classic recipes.
The recipe simply calls for fresh raspberries and sugar. Essentially, you warm the berries in a heavy saucepan and stir until they start to give off some juice. While the berries are cooking, you also gently warm the sugar in an ovenproof bowl in a low to moderate oven. Once the berries are bubbling you stir the warmed sugar into the berries, stir to dissolve the sugar and then continue to cook over moderate heat, stirring, for about five minutes.
The beauty of this recipe is that the jam is softly set and the raspberries retain their fresh berry patch aroma and flavor!
If you have ever made jam and cooked it and cooked it, then you have probably lost some of that amazing aromatic flavor naturally found in the berries.
I only made a half batch yesterday so I didn’t bother putting the jam into hot sterilized jars. I just poured it into a French mason jar and stashed it on the top shelf of the fridge. When I flip the lid back, the contents truly smell like a berry patch!
What’s on your plate during these dark dreary winter days?
For me, it’s been the wild and wonderful winter seafood of the Pacific Northwest.
Yes, I know that sounds a bit odd. Seafood always hits the hot button during the summer months when we naturally pair it with sunshine and sea breezes.
That said, in January and February I was drawn to the fabulous seafood counters we have here in the Emerald City. During the rare moments when I can escape my desk, I often choose to visit the supermarket and troll the produce and seafood counters, watching the sales and in store specials for inspiration.
In January, I noticed that retailers in town were featuring fresh Pacific Rockfish, a wild whitefish harvested in the cold offshore waters. On sale for less than $6 a pound, I dove in and bought a few fillets. At home, I decided to take a French inspired approach and, after pin boning the fillets, crafted a basic herb sauce to top the baked fish. A delicious success that sent me back to the fish counter.
For Round 2, I rustled up a crab stuffing which I mounded on the thin fillets and created a tidy bundle. The packages baked in the oven while I raced off to another task. This second success sent me back to the seafood counter at Shoreline’s T & C Market where I chatted with the young fishmonger who totally agreed it was a winner of a local wild fish and pointed me to the Rockfish poster nearby. Although he couldn’t tell me which species of rockfish they were featuring (there are many!), he happily wrapped up a few more pounds so I could stash them in the freezer.
Shortly thereafter, I eyed some fresh Pacific Winter King Salmon fillets, although price at $39 a pound, they looked stunning in the seafood case at the market, and were from Southeast Alaska, which is renowned for being some of the best. Back at home, a pound of that beautiful king was wrapped into French inspired medallions which I seared on my Le Creuset ridged grill pan and finished in the oven.
Oui! Oui! Bon Appetit! I was on a roll….
Winter King from Southeast AlaskaFresh Local Dungeness Crab Fresh RockfishWhole fresh cooked crab from Pacific Seafood at Winco Fresh Rockfish Big Board Buy at Shoreline T&C MarketsWinter Luxury inspires French Entree. Rockfish Species Poster at T&C MarketsWatch those weekly specials! Fresh Local Dungeness Crab
Next up? Local Dungeness Crab. I love this cranky crustacean but during the Pandemic the prices skyrocketed and after visiting Merino’s Seafood Market in Westport last summer, I shifted toward their spectacular canned Dungeness which I have been happily using all winter.
That said, when my local QFC, Winco, and Costco were featuring these fresh cooked beauties for less than $6 a pound, I dove in, bought a bunch, and got cracking at home! My first round was simply steamed in my Le Creuset wok, picked by my husband and me over newspaper at the kitchen table and served with a stunning Garlic Ginger Soy dipping sauce that I created. The ginger was the perfect counterpoint to the briny richness of the crab.
My husband gathered the crab shells and made a superb crab stock. I went back for more and stashed the whole crabs in the freezer.
Finally, this week, Fresh Wild Pacific Cod from Alaska is showing up. I love Pacific Cod as it’s a buttery blank slate that lends itself to being served in the most basic way over mashed potatoes with garlic green beans or chard on the side. But it’s also great turned into endless other creations. Shoreline T & C Markets is currently featuring big buttery fresh fillets of this cold-water fish and I’ve purchased two large fillets just since the sale started. A quick check to remove any pin bones and a generous salting with La Baleine sea salt, sets this fish on the path to success. Placed in an au gratin pan with some lemon slices underneath, drizzled with a reduction of fish broth, wine, and butter, and baked in a 375 oven until warmed through, It’s a very cozy preparation.
When I recently reflected on all this stunning local and wild seafood being featured at markets this winter, I began to wonder WHY. It feels different this year. I’ve lived here for over 28 years now and have trolled these counters for nearly a generation now.
When I questioned my friendly fishmonger (yet again!) if something was shifting…he looked up from the case while preparing my order and said, “You know, I think it is…I think we are seeing more this winter.”
Indeed, I do believe there is a shift and I’d like to think that more of our domestic wild and wonderful seafood is being kept here in the local American markets. With a global pandemic, disrupted supply chains, and international wars, the pivot to local and American seems stronger than ever.
It’s a big bright spot for me as we schlep through the dark days of winter, waiting for those breezy days at the beach!
Sometimes you have to step out of your comfort zone to discover something delicious, local, and timely.
In September my husband and I headed out to the Westport, Washington, which is a small remote fishing town located on the Pacific Ocean. About three hours from Seattle, this town has long been a favorite misty destination for us. For many years we brought our kids out there and spent many a summer weekends camping at the state parks. This year, as empty nesters, we decided to head out to Westport after Labor Day. School was back in session and the weather looked to be great.
Of course, trolling the large marina which features an array of fishing and crabbing boats was on our list. Home to a large commercial fishing fleet, Westport has a decidedly salty air. The fog horn blows continuously in the distance. Seafood processing facilities dot the down town…peppered alongside bars, salt water taffy shops, and fish and chips style restaurants.
On this visit I decided to check out Merino’s Seafoods. Locally owned and operated for decades, this no frills shop features seafood and shellfish harvested in the wild from the North Pacific by local fishing vessels just miles off the Washington coast. Merino’s also does all the processing and canning in house only feet from the dock where the seafood is brought in. Local charter boats send their customers to Merino’s in order to get their catch of salmon or albacore tuna processed (filleted and vacuum packed) to their specification. Merino’s also has a full service seafood market and a great fish and chips window which is a new addition since the pandemic.
I had driven by Merino’s many times while in Westport but this year I ventured in. There was more buzz around the place. Sports fishermen were flocking there with the massive quantities of tuna they had caught that day. The fish and chips window had a steady stream of customers daily. In their compact and bustling retail market, I found a crowd of fishermen waiting to pay their processing bill. I also found a large wall featuring cans of local seafood-tuna, salmon, sturgeon, oysters, crab, razor clams and more. I have relied on canned seafood, mainly clams and salmon, in my kitchen for many years but with food inflation and security on everyone’s minds these days I decided to explore the other canned options. The canned Dungeness immediately caught my eye.
My husband and I often catch our own Dungeness crab in the Puget Sound but that’s an arduous task on many levels. I also sometimes splurge and buy the one pound plastic tubs of fresh Dungeness crab at Costco but even that has topped $50 a container in the last couple years. I soon reasoned the canned wild Dungeness crab could be a luxurious pantry item! (Most of the canned crab in the markets these days is imported from Asian and I simply never buy it.) This locally caught and processed crab seemed like the perfect solution!
When I got to the register to buy a can, the chatty gal at the counter assured me it was high quality, as she herself was “a shaker”, which is someone trained in the messy task of picking the crab. She told me she had even trained her daughter the skill cause not that many folks can do it these days! When I asked where it was processed she nodded towards the back of the building and said, “Here!” That was all I needed to know so I turned around and bought 8 more cans! It was a good investment!
Last week I finally got round to cracking a can and decided to craft a simple crab salad inspired by a recipe from a vintage 1970s Scandinavia cookbook. When I opened the can I was greeted with gorgeous crab segments and underneath found the picked flakier crab. Yes, this was a deliciously luxurious find. Tweaking the ingredients, I soon had a spectacularly fresh tasting Krabbsallad. A luxury indeed!
Open the can of Dungeness crab, draining the juice from the can, if desired. Put the crab in a large bowl and toss well to combine and break up the meats. Pick out any shell or cartilage if found.
Add the lemon juice, celery, onion, mayonnaise, fresh dill and salt and pepper to taste.
Combine the crab with the ingredients, tossing gently. Transfer crab salad to a glass jar and chill. . Serve over fresh baby lettuce, sliced tomato or dollop it into a halved and pitted ripe avocado.
Every spring Washington’s fertile Skagit Valley, located about 60 miles north of Seattle, turns into a kaleidoscope of blooms, color, and incredible beauty when the tulip fields burst forth in April!
This year, despite a very cool and rainy spring, the tulips are as enchanting as ever.
On Easter Sunday, my husband and I took a little staycation daytrip up to the Skagit Valley Tulip Festival, which was started back in 1984 by the Mount Vernon Chamber of Commerce and was a mere two day event back then. The festival now encompasses the full month of April and offers a wide array of events, art shows, cycling tours, displays, contests and of course fields abloom in color!
Our daytrip involved leaving Seattle early in the morning, with our $15 Roozengaarde Tulip Festival tickets in hand. Each fall I order my bulbs from Roozengaarde, which is the largest bulb grower in the United States, so I love to see their display gardens and fields at this time of year.
Indeed, they were stunning when we were there. We arrived early and the crowds and traffic grew exponentially by the time we left. (Hint: get up and arrive EARLY, especially if it’s a sunny day!) The photo opportunities were massive as the colors were amazing. The brilliant blue sky with puffy white clouds was the perfect backdrop!
Thanks to the cool and rather wet weather we are having here in the Pacific Northwest, the reports are that the tulip fields will remain in full bloom through the end of the month and perhaps even into early May. So, if you are so inclined and need a dose of spring cheer, head to the picturesque Skagit Valley for a healthy dose of spring!
Think about it. They start their residency in the garden as frumpy brown orbs buried deep in the soil in October or November. They are usually planted here in Seattle on a dark rainy day and are then left to hibernate all winter. They endure snow, darkness, endless storms and in some cases marauding squirrels inclined to dig them up.
Then come mid winter, they start to peek out from the ground and slowly but surely send forth beautiful green leaves, then stalks and ultimately a burst of brilliant color! I have always loved tulips but it was during the spring of 2020, at the height of the COVID shutdowns, that I gained a renewed appreciation for them.
Clearly defying the odds, they bring so much sumptuous color and sheer joy. And, from a busy gardener’s perspective, they require very little fuss, which to me is a true mystery.
As I admire my tulip bed this year and tuck the gorgeous flowers into vases, pitchers, tea tins and jam jars around the house, I marvel at life’s littlest miracles!
