Let's Talk Disaster

As the days get longer and colder, my focus has shifted from trying to keep the house cool to what I will do if we have a natural disaster again. Last year, the snow and ice piled up for weeks. Since we don't usually see that in the mild Seattle area, most people were not prepared for what comes with it-icy streets, nutty drivers-and what didn't (gas trucks and the trucks that supplied the grocery stores with things like bread and milk). Being stuck at home, trying to invent a meal that consisted of sundried tomatoes in oil, refried beans and faux chicken patties (the only things left) was not fun. Knowing that the stores where I lived were unable to carry through with deliveries for the housebound only added to my anxiety. I learned my lesson. A couple years back, we had the worst windstorm the area had seen a very long time, knocking out powers to MILLIONS of people, some for weeks. I was among the many that didn't have fuel in my gas bbq (at least I was the first in line at the gas station waiting with propane can in hand), and had to rely on going to the store with about a million other people for things that would be easy to cook on a bbq or the single burner of the bbq. A recent survey showed that while 85% of Americans are concerned about what to do if a disaster strikes, only 13% have a plan and a kit with supplies. The Red Cross website has a plan to help people get kits ready, with a "disaster calendar" that shows how buying just one or two things a week while you are out at the grocery store can build a kit that can have your family ready for whatever comes your way. Some of the things in my kit: instant mashed potatoes in a variety of flavors, gallons of water (just throw one in your cart per grocery trip!) Bear Creek dry soup mix, pasta sauces, dry noodles, canned fruit, cereal bars, instant oatmeal.

An overview of a kit and a link to the disaster calendar http://www.seattleredcross.org/show.aspx?mi=4171

You Know It's Harvest When....

Salmon Days are on! October 3rd and 4th, Issaquah is host to a street fair and grand parade celebrating (for the past 40 years) the return of the salmon to the streams and rivers in Western Washington. It's been a favorite of mine ever since I was in grade school when my aunt and uncle took me (think of joy in the form of a square of handcrafted fudge the size of my fist in one hand and a piping hot paper cup full of curly fries in the other. Yep, that is why I love Salmon Days). Along with the local artists who are putting out their best stuff and the 5 stages of free live entertainment, there are over 40 food vendors. That is right, 40! You can enjoy everything from a blooming onion (at Aussie Onion Burst) to a giant soft taco (Taco Grande). Free admission only sweetens the deal!

Issaquah Salmon Days http://www.salmondays.org/index.shtml

Check out the list of food vendors here http://salmondays.org/food.shtml

Grandmother's Potica

In an earlier post, I had written about my grandmother and about grieving the loss of the chance to make potica with her just one more time.....

My grandmother Edna was ahead of her time. She was college educated as an RN, loved reading books about science and math, enjoyed driving cross country and married at age 29 (gasp!) because she wanted her life to be an adventure. Back then, that was about as liberated as one woman could be. Still, having come from a family where meals were cooked with care and consideration and sitting down to eat them was something special and comforting, she carried that tradition on to her own family. From planting a garden every year and putting up a lot of the harvest to trying healthier ways of preparing foods and health food long before Whole Foods was ever heard of, my grandmother enjoyed every aspect of the culinary process. Her kitchen always smelled like vanilla to me, along with patina of other herbs and spices. She always cooked in a cast iron griddle, one that my father uses now when he makes his special "back stirred potatoes" (more to come on that one). This recipe for potica is one that I enjoy and hope that you will as well.

If you aren't keen on spending the day in the kitchen, Rocky Mountain Potica can send you out some of this Slovenian bread right to your door!

http://www.rockymountainpotica.com/

 Potica

DOUGH

2 packages yeast
1/4 cup warm water
1 teaspoon sugar

Mix above together and let stand till foamy.

7-7 1/2 cups flour
1/2 scant cup sugar
2 teaspoons salt

Mix above together

2 eggs
1 3/4 cups scalded milk
1/2 Cup shortening

In a large bowl  start with 6 C. of flour - add other dry ingredients- make a well in the middle of the flour - add eggs - the foaming yeast mixture - the milk (cooled to lukewarm) and the soft shortening.

Mix with a wooden spoon until the whole mass comes together.

Then  knead by hand on a floured board, using only enough flour to keep the dough soft and not sticky. Knead the dough until it is smooth . Grease it all over and place in bowl. Cover with a clean towel and set to raise in a warm place for about 45 minutes or until doubled in bulk. If the kitchen is cool,  raise the dough in the oven.

Turn the oven on to 200 for 1 minute. Be sure to time this; it should be 85 degrees; turn oven off and place dough in to raise.

While the dough is rising, make the filling.

In a good sized pan, put butter, the size of an egg, add 2 cups of granulated sugar. Heat this until it becomes a golden brown. Watch it carefully, as it burns easily, and if burnt spoils the finished product. To the sugar mixture add 1 large can of Carnation Evaporated Milk and about 1/3 pound of honey. This will get very hard, so you must cook for 6 minutes (boiling) until all the lumps are gone. The mixture must be watched and stirred as it will boil over if one is not careful.

Pour this boiling mixture over 2 pounds of coursely chopped walnuts (or pecans) and mix well. Add 1 teaspoonful of vanilla, 1 teaspoon finely grated lemon rind and let it cool. If it thickens add cream or milk so it spreads easily.

Take a large surface, like a dining room table, and cover with a cloth - a sheet works fine. Sprinkle lightly with flour. Place the raised dough in the middle of the table. Grease hands well with butter and make sure the dough is also well greased. Put  hands under the dough, palms up, and start to gently pull the dough. Go around and around the table until you have a very thin sheet of dough pulled all over the table. If there are any thick spots around the edges,  cut them off and use for future rolls.

Spread the filling over the thin dough as evenly as possible. Begin at one end and roll as for a jelly roll. You can swirl this long piece into a cake pan or cut it into pieces with a sharp knife to fit in loaf pans. Cake pan - 9 x 15; Loaf pan - 2 1/2 x 3 1/2 x 15.

Cover and let the loaves rise about 30 minutes in a warm place. Bake for 15 Minutes at 375, then lower the heat to 325-350 and bake 45 minutes longer until nicely browned. After taking the loaves from the oven brush the tops with melted butter, turn them out on a baking rack and allow to cool.

BE SURE THE DOUGH YOU MAKE IS QUITE SOFT OR IT WILL NOT PULL

Mai Tai- Daddy Style

I love spending time with my dad. He is the kind of guy that is always interested in what is going on in my life, and is very aware of the world around him. This summer we have spent a lot of time sitting out on my parents huge deck and planning our family vacations and the big camping trip we have coming up. Summer evenings spent with my dad mean a good time- and a good Mai Tai. There as many variations for a Mai Tai as there are fingerprints (the more the merrier, I always say), but this is my dad's own special recipe. To get the full effect: break out your paper umbrellas, light a tropical scented candle and play some hula music. Ahhhh, paradise!

From My Great Grandmother Rose

My Great Grandmother Rose was an amazing woman. She came to this country not knowing a word of English (having been raised in Austria) and had grown up in a wealthy and priviledged family where there were plenty of servants to attend to things like cooking, cleaning and gardening- not the background for someone who would later manage her household with a precision and talent Martha Stewart would be jealous of. But being married to John Strnard called for being a full time homemaker and later mother to three children, so Great Grandmother Rose set about being the best version of both. Even during the darkest days in the Great Depression, she was the smiling backbone of the home, filled with a cheerfulness and industrious spirit that I, great granddaughter and adoring fan with every modern convenience, can barely manage on a good day. Thanks to her hard work tending a vegetable garden and learning to cook, my grandmother said that she  never knew that there was a Depression on. Her children would go on to be college educated nurses and engineers, yet her ability to learn how to manage a household and elevate cooking and decorating to an art form were the things that they would later marvel at. My father can still remember the comfort of waking up to the smell of freshly made doughnuts in the morning when he would spend the night at his grandparents house and how he and my uncle would marvel at how she could make a full breakfast and then just smile and say in her sweet way, "It's nothing".

 Thumbing through a cookbook put on as a fundraiser by the Mother's Club of St Anthony's School for the 1954-1955 school year (my father and uncle both went there), it's hand typed and stenciled pages filled with recipes that were obviously well tested in kitchens around the Northwest, I was thrilled to find that my Great Grandmother had a recipe on almost every page.

Toad in the Hole

1 cup flour

1/4 tsp. salt

2 cups milk

1 egg

1 lb. link sausage

Sift flour and salt togethor into a bowl. Make a hole in center and pour in 1 cup milk and the egg. Beat well with a rotary beater. Stir in remainder of milk and set aside batter for 1 hour. Arrange sausages in a greased pie pan and pour the batter over them. Bake at 350 degrees for 45 minutes. Sausages will come to the top which simplifies serving. Serves 4. You may fry the sausages a bit first for extra crispness, but it is not necessary.  

                  From the kitchen of Mrs J.F. Strnard

From My Family to Yours

No one who cooks cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers- Laurie Colwin

In this season of family reunions and family gatherings, I wanted to feature some recipes from my family. Eating as a family means something to me, it's comfort and sustenance, joy and reflection. I was raised to sit at the table to eat, use my utensils properly and never have a television on during that time, rather to enjoy the company of my loved ones. I think that is why, even if there isn't a steak on my plate and a martini in my glass, I feel prosperous when I sit down to a meal. I thank my grandparents, who lived through the Great Depression, for instilling a sense of appreciation for all goodness in my life and my great grandparents for being cheerful and generous people, who gave their children a sense of security and provided them with not only physical food but emotional nourishment that sustained them in the darkest of times. Please enjoy some recipes and anecdotes from those that I love.

Saving the World with Chocolate

You heard me right, chocolate can be a healthy experience too. Xocai has been featured on Oprah and is proving to be an exciting and delicious way to be healthy. Mary Porter (my amazing friend!) has been a first hand witness to the benefits of Xocai. Follow her journey here: http://chocolatelover-chocolatefix.blogspot.com/

Hello Cupcake

I am no Martha Stewart, but I do like trying to replicate things I see being made on her show. When I watched her make "TV Dinner Cupcakes" last year, I was hooked. I went out and got "Hello Cupcake" by Karen Tack, which has turned into a sort of cupcake Bible for me. Tack's approach to decorating cupcakes is fun and doesn't require a lot of fancy equipment (using a ziplock bag with an icing tip for example instead of a pastry bag and using candies that can be found at any grocery store). So far, I have cooked my way through TV Dinner Cupcakes, Monarch Butterfly Cupcakes (with real 3D butterfly wings), Bagels and Lox cupcakes and my favorite, the Spaghetti and Meatball platter cupcakes. All have proven to be easy to assemble and have made lots of people smile.

Hello Cupcake by Karen Tack

Martha Stewart Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

by Martha Stewart

Free Pastry Day@Starbucks

Just a reminder that tomorrow, July 21st, Starbucks will be giving away free pastries with any beverage purchase from 5am-10:30am, I don't know about you, but a lemon tart or one of those luscious gluten free Valencia Orange Cakes FOR FREE is a great deal.

http://www.starbucks.com/retail/free_pastry.html

Eat Locally

For the past couple weeks, eating locally has meant picking blueberries from the two bushes in my front yard. I planted two bareroot bushes about 4 years ago and have tended to them faithfully and this year I was rewarded with about two pounds of sweet (and huge!) blueberries (and there are still more ripening). I couldn't believe that it was so easy to be rewarded with such a bountiful crop. I don't have a huge yard. The soil in my front yard is anything but ideal. Yet my 'Patriot" and 'Top Hat' bushes have thrived. For people with limited space and a longing to experience the joy of fresh blueberry pancakes, the 'Top Hat' variety grows to a height of 18-24 inches and can be kept in a container on a front porch or stoop or a back porch. Just give your plant plenty of water (and some mulch, since blueberries love a moist soil!) and partial to full sunshine. The results will be well worth it.

A Seattle Tradition

Comcast's Bite of Seattle is a much loved tradition. This year, with the advent of "Just A Bite" portions that make a smaller dent in your wallet without sacrificing the experience of savoring Seattle's best restaurants and the perfect sunny weather (and free rides on the Light Rail system, Seattle Center is not far from the Westlake stop!), there has never been a more perfect time to enjoy all that the Bite has to offer. I enjoyed BBQ from Jasper's BBQ Smokehouse, voted best BBQ at the 2008 Bite of Seattle. The BBQ beef sandwich was amazing. Thick chunks of tender marinated beef, slathered in Jasper's sweet and tangy bbq sauce, on a hoagie roll. I washed that down with some sweet tea while sitting by the Internation fountain and letting it's spray cool me down. Jasper's caters exclusively, meaning there is no storefront where you can enjoy this traditional bbq delight, but they are available to do your next party with the promise that you and your guests won't go away hungry! They also do Northwest smoked seafood, worth a try (and impresses out of town guests!).

Jasper's BBQ Smokehouse

www.jaspersbbq.com

jaspersbbq@qwest.net

Phone: 425.788.7252

Keep Your Tummy and Wallet Full at the Bite of Seattle

It's back! Comcast's Bite of Seattle starts today and runs through Sunday. Featuring 50+ Seattle area restaurants and 30+ food products, there is plenty to keep your palate satisfied. Admission is free and this year, the Bite has an even better way to keep your tummy full and not empty your wallet. Called "Just A Bite!"  these are smaller portions (2-3 ounces) for a lower price. At $3.75, you can sample all of Seattle's favorite restaurants without stretching your budget.

http://www.biteofseattle.com/dining/restaurant/default.aspx

The Northwest's Premier Food Festival

July 17, 18 and 19, 2009
FREE ADMISSION
LOCATION:
Seattle Center
FESTIVAL HOURS:
Friday & Saturday 11 a.m. - 9 p.m.
Sunday 11 a.m. - 8 p.m.

Countdown to a Party-Sidebar

Knee deep in party planning, and this is what I am craving......

Paseo's amazing Cuban pulled pork sandwich. Marinated, grilled pork, fresh cilantro, caramelized onions and jalapeno slices all conspire on a hoagie roll to enchant and tantalize my tastebuds. Paseo is a tin shack with no signage, three tables with a few mismatched chairs and a loyal following of customers who are happy to stand in a line that goes nearly around the block at lunch and dinner time, in summer heat or icy cold. I am one of those. The black board is a celebration of Cuban cuisine, it's worth going back again and again to try new things on their menu. They do sell out of some favorites as the evening progresses, so have a second choice in mind.

Paseo

Countdown to a Party-Monday

I headed to Starbucks armed with my trusty notebook and some grocery ads to do some planning and plotting, and decided to "refuel" with one of their under publicized "pairings"- a Perfect Oatmeal and a tall skinny hazelnut latte. The oatmeal is a perfect serving size, as well as a good constitency (no gluey or soupy oats here!) and of course, gotta love it when you can go "fully loaded" with the dried fruit, brown sugar AND nut toppings mixed in.

I found a way to save a little money too, just be friendly with the clerks at the grocery store and ask if something will be on sale with the next ad. I found out that the flowers for my party would be going on sale, as well as the best time to come in and get them (the floral lady told me that she would be unpacking the roses from the newest shipment on Friday at noon- good to know so I can plan to work around that time frame).

The local drugstore uncovered some gems too, gourmet herb crackers (as well as sesame ones) for $1.50 for a reasonably sized box. I can't wait to see how those will taste topped with a fresh slice of Roma tomato and a sprinkling of blue cheese.

Countdown to a Party- One Week Before

One of the first things to go when money is tight is entertaining. My goal is to have my party the picture of fabulousness and not break the bank. The plan: finger foods that are seasonal and budget friendly. I am also going to serve a trio of martinis, inspired by a wrong turn down an aisle at Walmart where to my delight, I found Rose's Cocktail Infusions. In flavors like Appletini, Blue Raspberry and Mango Twist and at a  mere $3 (and change) for 20 ounces, Rose's Cocktail Infusions are going to be the backbone for the drinks I make.

Resources like party planning books can really inspire budget friendly and fabulous flowers, drinks, music and tablescapes. My three books as of late are Freaking Fabulous by Clinton Kelly, Be My Guest by Rena Kirdar Sindi (flowers, decorating, drinks, select appetizers AND music for various themes) and Perfect Parties by Linnea Johansson. While all these people help plan and throw parties that cost more than the incomes of most, they are still filled with good time management tips, lush pictures to inspire your own beautiful centerpieces and guides about how much food and alcohol to buy for a crowd. They also stress buying food and flowers that are seasonal, which is always a good budget friendly tip

Giving This the Buzz it Deserves

I can't believe that there isn't more of a buzz about Starbucks' newest baked goodie: the Valencia Orange Cake. It's GLUTEN FREE!!! Packaged so there is no cross contamination from products that contain gluten, this cake has the delicate and fresh scent of orange zest. And thank goodness, it's moist and not too sweet. I enjoyed mine with a mocha (the contrast of chocolate and orange was pleasant and somehow very European bakery feeling). At $1.95 (before tax) this is a yummy (and affordable!) way to indulge in something gluten free. I don't even have a gluten allergy, but I am going to continue ordering this as long as it's available because I like it so much!  My thanks to the Starbucks Wilderness Village staff for introducing me to this amazing new treat.

All The Lady Wanted......

 Was a chili dog. And not just any chili dog. A beanless, Chicago style chili dog. I have been knee deep in lush red wine and luscious, creamy cheese in the heart of Tuscany and longed for one of these chili dogs. No kidding, it's comfort food worth splurging on.

Seasonal Delight

Yum! Four pounds of strawberries for $5 could not be passed up on a recent trip to the grocery store, so in the cart they went, along with some canned whipped cream and a chocolate angel food cake. Some strawberries were dipped in the SUPER easy Dolci Frutta coating (now in dark AND white chocolate!!) and others were sliced up and served with the angel food cake, topped with the whipped cream. Seasonal, fresh and simply delicious.

3 Courses for $30!

The Seattle Urban Eats program is back! Until the end of May, top shelf Seattle restaurants are offering 3 amazing courses for only $30 person. With 49 places including Brasa, Carmelita and the Arctic Hotel's jewel of a restaurant Juno, frugal and fabulous is more attainable than ever.

Check out the entire list, complete with menus and online reservation options (and a chance to win a $100 gift certificate!) http://seattletimes.nwsource.com/html/urbaneats/

Quick Roast- The Rebirth of my Mini Torch

I begged, pleaded and hinted for months. I knew what I wanted for my first anniversary present. A mini blowtorch. I imagined myself making creme brulee, and carmelizing the sugar crust then cracking into it with the same satisfaction as Audrey Tatou in "Amelie". Sure enough, when the wedding anniversary morning came, a neatly wrapped boxed was waiting for me with a mini torch inside. I was so excited. I was joyful. I made creme brulee once and put the torch on the highest shelf in my kitchen and promptly forgot about it. Until yesterday, when the dilemma of how to roast three peppers without using a broiler came up. I fished the torch out of the cupboard and using some tongs, began searing away at the pepper. I knew I was doing it right when they blackened and blistered. After searing them, I wrapped them in plastic flim and let them steam themselves. Removing skin from peppers just got easier!

Thinking Local

This economy is really getting to small businesses. Especially locally, where I have driven past a place and thought "cute, I will have to try it" only to see it closed a few weeks later. Nevertheless, I am still hopeful. So when a friend and I were craving cheesecake last week, we sought out the comfort of a local cafe whose slogan is "We didn't invent cheesecake, we perfected it". Now, this is no Cheesecake Factory. It's small, with a few seats and a case where a dozen of the most beautiful cheesecakes I have ever seen sat proudly. A fruit flavored cheesecake here isn't merely cheesecake topped with fruit sauce, the fruit is pureed and put into the cheesecake mixture, making a mango-raspberry cheesecake a delicate ambrosia, not a reincarnation of a bad fruit Danish. Between the Bailey's White Chocolate slice and the sampler, we were in cheesecake heaven. I never would have thought about this place before, but I am trying to make a commitment to supporting local business. The best thing was I found that the cafe next door does a beautiful and generous breakfast until 3pm (good for me, since getting out of bed early on a Saturday to try and beat the breakfast crowd gives me hives). Spending $6 has never been so fulfilling.

http://www.calicocheesecake.com/

919 3rd Street South, Renton   (425) 572-5931

Recession Proof Suds

 "Simpler Times" is a beer that I found on my weekly trip to Trader Joes. It's not your run of the mill, generic suds either. Simpler Times has all the complex taste of a higher priced microbrew without the higher price tag (6 pack, $3.99 at Trader Joe's)

Taking My Own Advice

I'd rather have roses on my table than diamonds on my neck.  ~Emma Goldman

I wrote about gracious living starting with an attitude that you deserve better than to eat your meals in front of the tv or surrounded by junk and newspapers. I have taken my own advice, starting with getting some flowers and using some inexpensive candles. I had been given my grandmother's china a few years ago, and aside from using a tea cup or two occasionally, I never touched the stuff and left it to gather dust in my cupboard. I pulled it all out, washed it up and set my table. The clearance sales at Michaels, Bath and Body Works and Target got me the candle holders and some sparkly "gems" that looks like diamonds, as well as some fake sparkly snow that looked amazing by candlelight. Looking at my table, you would never know that I was having to be more frugal, in fact, it looked like an afternoon tea table at a ritzy hotel.

Cooks Illustrated

In my interview with Chef Ralph Putnam, I learned about the value of finding the right cookbooks and magazines to guide me on my frugal gourmet journey. He specifically mentioned Cook's Illustrated, which I had heard of but had been a bit intimidated by. I found a copy and I see why he finds this magazine so useful! It's very practical, being a very chatty and informative food version of Consumer Reports. The issue I read had a comparison guide to buying vanilla, and they chose the cheap/moderately priced vanilla as the best in value and in taste, and assured me that "old" vanilla (even up to 10 years old) has no taste difference to new vanilla. There was also a section on what to do with kitchen disasters like dry baked pasta (good! No more wasting money!!). There are step by step guides that actually make sense (I get impatient with cookbooks that refuse to spell things out for me, I like to know EXACTLY what to expect when cooking). The sections are not over long and they have useful everyday things that you can use to make cooking a more pleasurable experience, as well as tips that can save you lots of money. This magazine is worth reading. The newstand price per issue is $4.95, and that put me off a little, but I am happy to report that my smallish local library has a subscription. So if you don't want to buy every issue, checking out your local library or Freecycle.

Have Someone Else Do the Cooking!

In these times, a chance to go out to a nice dinner is even more special. Add to that a chance to save money while you are pampered having someone else cook for you and it's even MORE special. I started searching for such a deal and this is what I came up with.  

http://www.restaurant.com/

When you arrive on their site you can print coupons for restaurants in your local area and eat at fraction of the price, enter coupon : GREEN at cart page.. and you'll save an extra 60% on already discounted coupons, plus a FREE $10 certificate with every order.

I found coupons for places that were on my "must visit" list. Read each deal carefully, there are (sometimes) restrictions about when you can use the certificates and sometimes you have to spend a minimal amount (I have always found that even one person would spend at least that much on meal, so if there is more than one, it won't be a problem)

The ALMOST $20 challenge

My challenge: $20 plus change to make a dinner for 4, nothing too serious.   Armed with cash, I arrived at Trader Joes. They have a lot of good frozen things that can be warmed up, but they tend to be more expensive. Pasta is always a good bet when you want to feed a lot of people, but I wanted to do something other than spaghetti. I decided on making sundried tomato pesto with penne pasta, and serving it with wine, yellow and green beans and a 7 grain baguette with snickerdoodles for dessert. Here is how it stacked up...

Green and Yellow Beans-$2.99

Sundried Roma Tomatoes in oil (1 jar) $2.69

Fresh Basil $1.99

Organic Whole Wheat Penne Pasta (dry) $1.69

Fresh Parmesan Cheese $1.33

Bulb of Garlic (pkg of 2) $1.99

Charles Shaw Cabernet Sauvignon $2.99

7 Grain Artisan Baguette $2.69

Snickerdoodle Cookie Dough #3.49

Total Price=$19.86 (before tax)

This fed 4 adults with generous seconds!

The Catch with Captain's Catch

I am a firm believer that "bargain" wines can be as fabulous as their more expensive shelf mates. So on a recent trip to Trader Joe's, I picked up a bottle of their "Captain's Catch" 2007. This is described as zesty and spicy, with "bountiful berries". Though not named, there are five varietals blended to make this California red. I was excited, at $4.99, this could be the greatest find for ever! I poured a glass and my first thought was that they must have named it "Captain's Catch" because of the faint scent of tuna that wafted up through my glass. No matter, I thought I would give it a few minutes. Sniffing again, I smelled moss, a garbage disposal and rotten strawberries. Upon tasting it, the hint of tuna multiplied until I could almost swear that there was a can of it hiding in my glass. I didn't get anything spicy or particularly berry-ish about this wine, as the overwhelming scent of tuna was the only thing that I could concentrate on. Disappointing, but this will not discourage me in my pursuit of fabulous bargain wines!

An Apple a Day

This week's QFC circular mentioned something called a "Lady Alice" apple, so in my 5 rushed minutes at the store, I picked one up to try. This looks very much like a Braeburn, and the actual flesh is much like that of the Red Delicous or Ambrosia. When I sliced the apple up, the pieces smelled like roses. Lady Alice apples are supposed to have a hint of almond liqueur flavor when ripe, I must not have picked a ripe one because I didn't get that at all from it. It's mildly sweet with a hint of tart and is quite juicy, perfect for a snack.

A New Twist on Paprika

I love visiting the German market with my dad, I always find something amazing. This past week's find: Hungarian Paprika. It has a sweeter flavor than regular paprika. I used some on my chicken breast in place of regular paprika in a rub before throwing it on the George Forman, the results were noticeably more tasty than before. It also added a nice touch to my Hot German Potato Salad.

Frugal Gourmet- The Basics

Good eating on a budget is more realistic that most people think. It boils down to a few basics. I interviewed Ralph Putnam, sous chef at Dimitriou's Jazz Alley in Seattle.

 BSG-What is the best way to eat cheap and still get a variety of foods?

Chef Ralph- Try to be as seasonal as possible. Farmer's markets are a good resource. Get a seasonal foods guide for your area and do a lot of research about what is in season and which farmer's markets are the best. For instance, right now root vegetables are in season. I have heard great things about the Ballard Farmer's Market from people that have found beautiful produce there. In Seattle, the Pike Place Market is famous, but the produce isn't necessarily always local or in season.

BSG- What about cookbooks? What specific cookbooks are there that teach the basics without getting into too many expensive ingredients?

Chef Ralph-"The Joy of Cooking" is my bible! It may seem archaic, but Irma von Starkloff Rombauer's recipes are tried and true. They work and go step by step through the basics. What a lot of people don't realize is that most cookbooks are made for chefs, and don't work for the average cook. "The Joy of Cooking" is simple, it's first printing was in the Depression era, so it favors frugal gourmet that never sacrifices quality or flavor.

BSG- How do you feel about cooking with a crock pot?

Chef Ralph- Crock pots are WONDERFUL. They can be a God send for people who don't have a lot of time, but want to have a home cooked meal.

BSG- What meals turn out best cooked in a crock pot?

Chef Ralph- Pork shoulders are inexpensive. Beef brisket holds up well, it's tough meat and can stand up to that method of cooking without falling apart. Stews with root vegetables are in season right now. Chicken can work, Coq au Vin and Cacciatore are good choices. Fish, not so much, it gets too mushy.

BSG- Even though money is tight, sometimes you have no choice but to eat out. What things can you pick from a menu that can satisfy without breaking your budget?

Chef Ralph- You have to know the restaurant well, look at the menu thoroughly and know what you are willing to spend. Salads and pastas are always a good choice.

BSG-What are some good basics to remember about affordable eating?

Chef Ralph- Do as much as you can at home. For people with tight schedules, pre-made meals and fast food may be seen as a good trade off because they seem cheap , but in the long run they aren't affordable or healthy. Again, be as seasonal as you can. Figure out where you want to make splurges, like special occasions. And no matter what, when you buy something, know HOW to cook it. If you don't, no matter how great a deal you got on it, it will be a disaster.

BSG-Canned or frozen vegetables?

Chef Ralph-That depends on your taste. The techniques used now to freeze meat and produce are great, and you can get things out of season. For examples, canned tomatoes. They are picked when they are at their peak. Brand names usually taste best.

BSG- What about all those cooking magazines that promise 30 minute meals?

Chef Ralph-The best cooking magazine out there is Cook's Illustrated. There are how to articles and step by step instructions. The features show basics for people who want to cook. Cook's Illustrated is pretty easy to find too, you can pick it up at your grocery store or get a subscription.

BSG- What is the most versatile, affordable thing you can buy?

Chef Ralph- Eggs or potatoes. Eggs are really the most versatile, but more expensive than potatoes. Either way, there are million good ways to prepare either that are satisfying. And if you want to feed a lot of people, pasta! Pasta goes a long ways. With a little meat and some seasonal vegetables thrown in, you can make a wonderful family meal that is satisfying and healthy.

BSG- What should you avoid if you want to stick to your budget and still eat well?

Chef Ralph-Always avoid what is out of season. Right now, tomatoes and asparagus are imported. And you will always pay more of anything labeled "organic". The laws governing what is organic are pretty loose. Know what you are buying and where you are buying it from.

Ralph Putnam is sous chef at Dimitriou's Jazz Alley in Seattle, THE place for live jazz and great food in the Pacific Northwest.

Due to the Economic Downturn...

Yes, these are words that seem to be the preamble to a lot of things lately, mostly speeches about things that are about to be cut out. At first, this entire economic downturn had me downright resentful. Give up treats?! No more wine with dinner? No more going out to dinner? I was seething. I decided foolishly to cut all my former "fun stuff" out of the budget, thinking that I would just pick up where I left off when finances got better. That was October. And I have gotten wiser QUICKLY. Cutting out needless spending is always a good idea, but you need to have something to fill the void. When I really looked at my feelings about "deprivation", I realized that it wasn't that I couldn't have wine with my dinner or even go out to dinner, I just had to find affordable versions of these things. I am not talking about Denny's either. The best thing about having to be selective is that it gives you a chance to flex those creative muscles, and find truly authentic culinary experiences that inspire and soothe your palate without leaving your bank balance overdrawn.

My first move was to start evaluating what I truly couldn't live without and go from there. I have in the past two years gotten into wine, having a glass of red wine with dinner (or chocolate!) is a treat that I didn't want to go without. There are so many resources to find good wines, but when you have only a limited budget, it can be hard to know which wines will be worth your hard earned $$. Some resources that have been helpful for me:

http://www.winespectator.com/Wine/Home/ Wine Spectator's Daily Wine Picks come in three ranges, bottles under $15, $15-$30 and over $30. There is always a good variety and things that are easily found at the grocery store or places like World Market.

http://seattletimes.nwsource.com/html/foodwine/ This is a good pick for truly spectacular budget wines ($4 Malbec that is jammy and rich anyone?) and other culinary delights that will blow your mind without the same effect on your budget. Focuses on wines from the Pacific Northwest. Their holiday write up for best bargain bubblies are worth keeping for future reference.

http://www.theworldwidewine.com/ Witty and exhaustive resource. Their $10 weekly wine reviews are invaluable for finding a bottle on a budget

Once you find your bargain bottle, you might want to pair it perfectly with dinner (or dessert). I love these links as they are easy to use and really tell you what you need to know to pair with ease

http://www.matchingfoodandwine.com/ a chatty, witty take on pairing, that goes far beyond the old "white with fish, red with beef" cliche

http://www.chefjohnash.com/food-wine/index.html John Nash is a chef that believes in "demystifying" the wine experience and provides recipes along with the wines that would best compliment them.

http://www.wineloverspage.com/foodwine/ THE place to find what is going to go best with your pesto tortellino and side of balsamic greens. You pick from an A-Z list of foods and it tells you about the complementary wine.

http://www.foodandwine.com/wine/ A place for wine and food, not only pairings, but great suggestions how to stretch your food and wine budget.

Due to the "economic downturn", it may take more effort to find things that will fit into a smaller budget and still thrill. From where I am standing, the adventure of finding a worthwhile $4.99 bottle of something has gone from scary to scintillating.

My Frugal Secret

I love going out to dinner. There is something about having someone bring me food that has been cooked to order by someone other than me is thrilling. I have gotten better about planning, grocery shopping and sticking to a menu, but there is a certain sparkle to life when I see a dining room other than my own. How do I reconcile my need to go out with my determination to be frugal and fabulous? By dressing up and going to the fancy places that I long to have dinner at.....and getting dessert. Going on an off night (like during the week or Sunday night) and coming in dressed up (having had dinner at home) and eating something beautiful and yummy has a beauty that I never would have considered before. After all, I can grill a steak at home but I could NEVER compete with a pastry chef!

Restaurant.com- Discount Dining!

I had posted a link to restaurant.com and their amazing deals on dining certificates. We bought a bunch of them (to places we had never been to) and tried one out this past weekend. We ended up at the Pig n Whistle, which sounds a lot like a place you would have a hoedown at. Despite the name, this place was perfect for the mood of the day, which was typically Seattle: raining, cold and perfect for trying a new haunt. It looks like something straight out of the set of "Singles" (another Seattle classic), and the 90's grunge that they were playing made it feel even MORE like home. Of course, there is no such thing as a perfect deal, with most of the gift certificates at restaurant.com requiring you to have a minimum purchase (in this case $30 not including alcohol for a $25 certificate) and at least two people in your party. I loved the food, the menu wasn't one of those overlong epistles that spun on forever and made you wonder how much of it was fresh. The best thing about having a food minimum for me is being able to justify trying a great starter, I tried a cup of the homemade soup split pea soup. The quality of the food was very good, which goes to show that you can eat locally, seasonally and with a coupon and it can be a pleasant experience. It felt like a treasure hunt going here, as reading reviews and looking at a website can only tell you so much. While we were there, we learned about their Happy Hour deals and other deals they offer. Good to know, as stretching our food dollars is always a good thing. Give restaurant.com a try and see what local treasure you can find!

Food and Mourning

Tomorrow will be a month since my grandmother died. I struggle with missing her and wanting to feel loved like I did when I was with her. And just one more time, taste potica from her kitchen.

Potica (pronounced po-teet-sa) was a special pastry, one of those things that took all day, so it was a great treat. The recipe came from my grandmother's own mother, who had come from Austria.  I remember sitting at the breakfast nook with Grandma, both of us wearing handmade chintz aprons. 7 cups of flour, some scalded milk, eggs and 2 yeast packets later, a huge mound of dough would be put in the oven to rise. After it had risen, Grandma would put it in the middle of the table. We would grease our hands with butter and start the arduous task of gently pulling the dough, until it was paper thin and draped over the table like a cloth.

The filling was so much easier to make, and I loved the smell of the walnuts, vanilla and honey as they warmed in a saucepan of evaporated milk. Potica tastes a bit like baklava, but without the gooey filling. The dough is more bread-like as well, which made it easier to eat in front of the tv with Grandma while we watched "I Love Lucy" re-runs.

My Grandma had learned from the best cook, my Great-Grandmother Rose, and she was very serious about just how to tell if one spot of the dough wasn't quite as thin as the others, if the pieces of walnut were cut too big, if the milk was scalded perfectly.

When I look back, the happiest times of my childhood were spent in my grandmother's kitchen. I remember the smell of the herbs and spices that she would use, the way that the cast iron skillet would always be on the stove ready to make scrambled eggs when I would wake up in the morning. I know that I can MAKE potica, but what I really mourn is the chance to have another slice that my Grandmother and I made togethor.

Gracious Living, Eating Well

"Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale."
Elsa Schiaparelli, Italian designer (1890-1973)

No matter what you spend (or don't), if you sit in front of the television, mindlessly stuffing your sustenance into your mouth while the latest reality garbage blares before your eyes, you have wasted your money. In this economy, you have trimmed the fat, cut the treats and searched for the best deals to make your grocery budget stretch as far as it can. So why are you willing to sacrifice when it comes to the actual dining experience? Sitting down at the table, with a real plate and a cloth napkin and a candle burning while beautiful music plays in the background is much more attainable than most people think. I can hear the arguments already: I don't have matching plates, I don't like to sit at the table, I don't have candles for a power out, let alone for lighting during my dinner table! I know, because I have been there myself. Sitting down to a set table frankly freaks a lot of people out, either because it's not something that they have ever done, or it seems like an unnecessary step that reeks of discomfort. But have you ever been to a nice restaurant that is splurge and celebration worthy and been plunked down in front of a television, with paper plates and piles of newspapers and books on the table? No, you haven't and you wouldn't stand for it if you did. Sitting down to a wonderful meal is more than placing some meat and veggies in front of yourself.

Creating a gracious table can be as easy as going to the dollar store. There are beautiful plates, cloth napkins, flatware and candles to be had! For under $10, you can buy an entire place setting and some candles for yourself and your next meal in. Right now there are bunches of daffodils at the grocery store and at street vendors for cheap, flowers are beautiful no matter what the occasion.

When was the last time that you slowly savored your food? Discerned it's taste, texture and scent as though to take it in with all 5 senses? Serious enjoyment of your food takes all your concentration, as it well should! So don't deny yourself the sensual overload of pleasure in your cuisine by watching television or browsing the internet. You owe it to yourself to be thrilled with the meal you are eating.

More than ever, we are rushed, harried, and in serious need of some gracious living. Sitting down to a meal in our homes, choosing to make an authentic pleasurable experience out of whatever food we are eating is answering that need.