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Posts tagged ‘Kids’

Lemon Madeleines | BCM | Tuesdays with Dorie

My youngest walked into the kitchen while I was prepping my work station for the latests Tuesdays with Dorie scheduled treat from her book Baking Chez Moi. Curious, she wanted to know what I was  going to make. “Madeleines!” I said with excitement.  I’ve never made these tasty little treats and I was looking forward to trying something new. I could see she was searching for the image to fit the name in her mind. Then she said, “You know Mom, the name Madeleine is so similar to the name of the character Madeline, the lute Mandolin and the slicer Mandoline I didn’t know at first what it was you were making.”  Now, each time I think of these little shell shaped cakes, my mind scrolls through each of those images and I giggle.

 

A petite Madeline mold buttered and ready for batter

A buttered petite Madeleine mold awaiting the batter…

Later, when she sat down to taste one of the Madeleines, she said she remembered eating these after school for goûter when we lived in France. I am amazed at how our senses bring back memories so vividly. “The sight of the little madeleine had recalled nothing to my mind before I tasted it.” ~ Remembrance of Things Past (À la recherche du temps perdu), Marcel Proust

My youngest was on to something. Indeed those little Madeleines did have a lineage. Historically these little cakes were believed to be named after a young maid, Madeleine, who worked for the Duke of Lorraine, Stanislas Leczinski in the late 1700s from the French town of Commercy. Once these petite cakes were introduced to the court at Versailles they found their place in the heart of the French.

Mother and daughter strolling the Green Carpet- Versailles

The Green Carpet- Versailles

With my first batch of Madeleines, I didn’t notice the “bump” that Dorie described in her recipe but I specifically looked for it on my second batch. The “bump” is the gold seal symbol or as she equates it to the holy grail, that one has decidedly mastered the Madeleine and there it was, a large bump on my petite Madeleines. I wouldn’t say I’ve mastered them but I do thank Dorie for spilling her learned secret with me and the rest of the BCM bakers.  Her long history of making these and then learning the holy grail secrets from Phillippe Conticini of Patisserie des Reves and Fabrice Le Bourdat of Bel Sucre in Paris makes all of us feel great from the start!

Madeleine's with a "bosse/ bump"

Madeleine’s with a “bosse/ bump”

If you would like to try your hand at making Madeleines at home so you may enjoy a little afternoon goûter, here is the recipe. Alternately, she has shared her Lemon Madeleine recipe here.

Tuesdays with Dorie and Baking Chez Moi is an open group of bloggers having fun baking their way through Dorie Greenspan’s books. Go check out what the other Doristas are doing!

 

Crocus the First Flowers of Spring

Spring is here!

Head Shot of Rachelle K Weymuller

 

Rachelle @ Caramelize Life

Making Life a Little Sweeter through Food, Travel and Community

 

 

Parfait! A Perfect May Day Surprise!

The tradition of May Day is celebrated around the globe. Each culture has its own take but the traditions boil down to spreading kindness to another.

As a kid I remember leaving little bouquets of hand picked flowers at our neighbors door and enjoying the anonymous aspect of it, or at least I thought I was being sneaky, I’m sure they knew.

Hand picked flowers Hannah WP

Now a quarter mile from my next adult neighbor and further from those with children, no flowers land on our doorstep and well we haven’t a doorbell either, no fun meter here. Yes, life is hard here in the countryside. However, due to modern technology we no longer hike up hill both ways in a snow storm to get to school, we drive and thankfully so does the UPS truck.

Image 30 no logo WP Parfait

You see May Day surprises are still possible. May 1st I found a peculiar box at our front door. Yes, I know who physically left it and so does my dog who is now enjoying his treat.

Image 31no logo parfait box WP

I look really surprised

Peculiar because it had ICE CREAM printed all over it. Could it really be? You gotta hand it to today’s transportation system. I knew you could ship live baby chicks but ice cream too? Parfait I say, well not really but that too was printed all over the box as well.

Image 28 no logo parfait WP EVA

Giddy with curiosity that someone would send us ice cream and full of excitement my family opened the box. Front and center we find a “caution dry ice” letter. All of a sudden this gift has an added bonus, ice cream and a learning opportunity/science experiment!

Image 29 caution parfait WP

Image 25 Eva no logo WP Parfait Image 26 Image 32

Image 34 Parfait no logo Eva ice WP

Finding out what happens when…

Image 37 Eva, dry ice Parfait

Dry Ice mixes with apple juice

Image 33 Eva Dry Ice Parfait WP

The excitement begins!

Image 36 Eva Dry Ice Parfait WP

pretty fun…

Science!

Science at it’s best…and fun to watch too!

Image 14 May Day Glo WP

Or, in the sink with water!

Upon further inspection we found the packing slip which spilled the beans on the delicious flavors within.

~Meyer Lemon
What they say it tastes like: Imagine the same sweet and tangy goodness of lemon curd frozen into a smooth and creamy ice cream. We use Meyer lemons, which are thin-skinned and delicately perfumed.

~Mint Stracciatella
What they say it tastes like: Our mint doesn’t taste like candy canes, but rather fresh mint, straight from the garden. That’s because we steep our custard with real organic spearmint leaves from Marigold and Mint. Our delicate, chocolate flakes are made using TCHO organic chocolate and traditional Italian methods.

~Fleur de Caramel
What they say it tastes like: A traditional French caramel with a silky texture and beautiful amber color. We use just the right amount of genuine Fleur de Sel to bring out the deep caramel taste. Neither overly salty nor cloyingly sweet.


~ We also found out who the sender was…Thank you Ira and Courtney for sending such a fun and yummy gift!

funny factoid:

For all those who have spontaneously declared some sort of resolution and broken it before it began…I’ll add I too can sympathize. Not just 2 hours before that peculiar box arrived I had spurted the words ” I think I’ll give up sugar for the month of May”

…maybe the second half of the month of May.

Bon appetit!

Head Shot RachelleRachelle @ caramelize life

“Making Life A Little Sweeter Through Food, Travel and Community”

Bruschetta In Eleven Minutes Tops!

Bruschetta landscape

A favorite in our home because we love Italian food anything, it’s healthy and a snap to make.

Bruschetta in the making

When my daughter was four she came in from munching sweet cherry tomatoes and basil in the garden and exclaimed ” We have a grocery store in our backyard!”  Then she asked…”can we grow a mozzarella plant?” She asked the proper question; can we? If only that were possible. “I wish we could.” was my answer. However, these questions did open the door to researching how mozzarella is made, and where it comes from. I’ve not yet ventured to make it myself, but I hear Mozzarella is pretty easy to produce, so I’ll have to try it and get back to you about that.

Until then, here’s our favorite bruschetta recipe:

Bruschetta

1 Local baguette sliced (I love the Mazama Store’s because it has a wee bit of salt on top)
2-3 Red, preferably heirloom, garden tomatoes (however with snow still on the ground, organic vine-ripened tomatoes have the most flavor)
15 Basil leaves or as many as you have slices of bread
Fresh mozzarella (you can find the pre-sliced kind at some stores) to top the slices of bread
salt for sprinkling
Olive oil (Italian) to drizzle
Balsamic Vinegar (aged has a sweeter flavor, but any will do) to drizzle

Bruschetta olive oil drip drop bottle

Action:

1. Toast the slices of bread, or if you have time put them over the grill or gas burner, to toast
2. Add sliced mozzarella
3. Add Basil face up to catch some of the oil and balsamic drizzle
4. Add sliced tomatoes to each
5. Sprinkle with salt
6. Drizzle with Olive Oil and Balsamic Vinegar

Bruschetta Ready To Eat!

Buon Appetito!

* Thank you to Diane, Geof, Linda, Marc, Hannah and Eva for patiently waiting to devour these tasty bites while E.A did his photo dance to capture the bruschetta when freshest.

Head Shot RachelleRachelle @ Caramelize Life

“making life a little sweeter, through food, travel and community”

Potato Leek Soup

Today I sat down to write but found myself procrastinating by looking through my iPhoto library reminiscing about an Ireland trip we took a few years back. This trip ranks high in my all time favorites. We shared it with family and good friends, where we traveled through rolling fields following rainbows start to end, finding our Irish luck in the form of sunshine mid March.

That year my husband turned forty ceremoniously on St. Patrick‘s Day. We learned about falconry, bog ponies, and I found one of my favorite cookbooks The Forgotten Skills of Cooking. We enjoyed our share of Guinness and sampled potato leek soup along the way.

My littlest, is a connoisseur of potato leek soup, she has a discerning palate for the tastiest homegrown potato. She is also privy to the whole process, kudos to Tess Hoke, founder of Local 98856 and the Methow Valley Community School Locavores lunch program where she learned the garden to table journey.

Years later and I am still trying to perfect that tasty soup and win her nod. Until tonight, when I received that approvingly tilt of her towhead and a unanimous two thumbs up from the rest of my family. Nothing feels so good as a warmed bowl of soup steaming with flavor, a local brewed beer in a handcrafted glass to finish off the evening.

Close Up Potato Leek Soup 2/1/13 WP

Potato Leek Soup (serves 6 but I usually double it for left overs and lunch boxes)
[inspired and introduced to me from “around my french table”  and Stew Dietz Event Planning and Catering]

What you will need:

2 tablespoons of unsalted butter
1 large organic onions chopped
2 organic garlic cloves, germ removed and crushed
Salt, freshly ground white pepper
3 organic leeks white parts only spit lengthwise and chopped thinly
2 large organic russet potatoes peeled and cubed
1 teaspoon dried thyme or a few fresh sprigs
1 teaspoon dried sage or a couple fresh leaves
4 cups homemade vegetable stock (we have a mixture of folks around our table so I play it safe and go veggie most of the time but any stock or water will work).
1 cup whole milk
2 cups half and half (you can omit this and use water, or any combination of dairy just remember it will be lighter).
4-5 croutons per serving

What to do with your scrumptious ingredients:

melt the butter adding onion until coated then add in garlic, salt and pepper, cover and cook until onions are soft 6 minutes or so (making sure not to burn them)
Add leeks, potatoes, thyme, sage, stock and dairy
bring to a boil and then reduce heat and simmer for 30-40 minutes until potatoes and leeks are soft

Serve in warmed bowls topped with croutons

Options:

let soup cool and puree into a thick and creamy soup, then warm and serve
top with cheese or add some colorful chives
serve cold and top with pear or apple

Funny little fact:
In the nineteenth century potatoes were accused of leading housewives astray due to the fact that potatoes required so little time and effort to prepare that it left female hands idle and primed to do the Devil’s work. [good thing I’m too busy for any of that! ;-)]
~Rebecca Rupp

Bain sult as do bhéile! (enjoy your meal)

Head Shot Rachelle Rachelle @caramelize life

“making life a little sweeter through food, travel and community”

Fondue and Football

What do you think of when you hear the word fondue? Snow topped Swiss Mountains, cows with clanging bells that we only hear at ski races and steam filled wooden clad restaurants where the air is permeated with the smell of melted cheese?

 matter bean WP24341_1383352991137_8372409_nMatterhorn WP Zermatt fondue bean 24341_1383354591177_1134405_n

We’ve experienced these warm cozy venues under the Matterhorn‘s shadow and enjoyed true Swiss hospitality high in the mountains with good friends. However, what comes to mind over all, is a crazy combination of Swiss hospitality and an American pastime.

My husband grew up with a New Years Day tradition of fondue and football. So when there are back to back bowl games playing on New Years Day, his family and friends gather and instead of chips and dip they dipped their cubed  bread into the Swiss cheese and yelled at the t.v.

IMG_1220

Wanting to continue that family tradition we now host a Methow style fondue and football New Year’s Day party. Opening our doors to friends and family we mix up batches of creamy fondue, and have the games on the tube.

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Personalizing the party we’ve added options for those who think it barbaric to sit and holler at the little people on the screen or just can’t sit still. These folks can stand outside in the below freezing weather and warm their tushies by the outdoor fire and enjoy their brew of choice. Adults get beer, children hot chocolate, we even tried serving fondue outside with an electric pot but I think the jury is still out on that. If you are curious we found the metal pot allows the cheese to separate easier than the ceramic pots but then again it could have been the sub zero temps!

sledding fun

sledding fun

fondue to go

fondue to go

finding the hot spot

finding the hot spot

A party like this only works if everyone pitches in. We ask that our guests bring a hunk of Swiss cheese for melting and something to dip. Then everyone jumps in and helps during the party. Besides the football, sledding and skiing there are always other games to play, easy party ones such as find your boots and kids mittens, those who’ve attended before have learned to bring their most unique outerwear for easy finding.

Image 6 mud room fondue & football 2013 WP

Recipe for Fondue and Football [serves 2 or keep making it and it will serve 150 hungry folks].
A community of friends willing to bring bread, cheese and celebrate football and snow.

All that you need:

2 1/2 cups shredded cheese ( Swiss: Emmenthaler, Gruyere, Jarlsberg)
1 1/2 Tbs flour
1 clove garlic
1 cup dry white wine
salt, pepper and nutmeg
1Tbs Kierschwasser
day old baguette style bread cubed (for dipping)
veggies broccoli, potatoes, cauliflower, etc (steamed for dipping)
fondue fuel for your pot, extra fondue forks

Action:

Dredge cheese with flour
rub garlic on the inside of the pot place over stove
add and heat wine until small bubbles form
reduce heat slightly and add cheese slowly in small amounts while stirring
warm the Kierschwasser and add it to the pot
if needed thin with warm wine
sprinkle salt and pepper nutmeg on top to taste

Extras:

Make ahead: I prepare for this party well in advance, stocking up on Swiss cheese when it’s on sale or buying it in bulk. I shred the cheese ahead of time and pop it in the freezer for later use.

What to do with left over cubed fondue bread? How about bite sized French toast? Or Croutons for soup and salad toppings?
Or if you find yourself with an over abundance of shredded cheese, it’s perfect for that quick quiche recipe to speed up a week night dinner.

En Guete!

34921_1516141470766_1451349916_1355781_1679178_n_21  Rachelle@ Caramelize Life

We

We

We at Caramelize Life wish you a wonderful Valentine’s Day filled will all that matters most to you.

Cheers!

Head Shot Rachelle Rachelle @ Caramelize Life
“Making Life a Little Sweeter through Food, Travel and Community”

And the Winner for the Food with the Highest antioxidant content is…(drum roll please) Part Two

If you are just joining us check out part one of our chocolate tour.

part two…

We hit the prime time to view the cacao tree, because in early to mid June, the tree is in bloom with flowers, new leaves are emerging from the top, and the cacao pods are ripening.  Michelle cut open a cacao pod so we could see the white fibrous center and the seeds nested within.

Did you know that Hawaii is the only state in the USA where chocolate trees grow?

Next on our three hour tour we are happily seated under the big top, the Steelgrass’s newest addition. Here is where we trust Michelle and taste little bits of chocolate from numbered ramekins.

This blind test allows us to banish any preconceived ideas we bring and let our taste buds tell us  what we really like, rather than great marketing. This method draws out each of our inner wine enthusiast and we write down adjectives like smoky, pungent, fruity with a gritty mouth taste with an earthy flavor. These words are the ‘terre’ (french for place) that describe the chocolate and the flavors that swim in our mouths bumping into our sweet and salty taste buds.  The flavors pop in our mouths and our taste buds jobs are made easy purely responsible for sending messages to our vacation brain, so we may conjure up visuals of the tropical landscapes the samples of chocolate originate from.

Cacao bean and chocolate covered nibs

Of course, if you didn’t have the patience for all this nonsense and preferred to just eat your chocolate pieces and doodle on paper with crayons (like I said; no rock was left unturned) then Annabelle had a small following in another tent just for you nonconformists.

Meanwhile in the big top we traveled back in time and followed Michelle through chocolate’s historical journey from start to present day. Then we were given the secret DIY knowledge of transforming these cacao nibs into rich, creamy, melt in your mouth chocolate complete with kitchen appliance recommendations for the aficionados in our group.

The last bit of information we absorbed was what brought us here in the beginning; we now know which chocolate our taste buds have decided is the best from around the world.

For me it was the 70% Kallari “Red Leaf.” Forastero/Nacional, grown in Ecuador. I was happy to hear that it is also a very socially responsible production with a great story, another bonus to all the good news I am learning about chocolate!

Armed with facts and research to support their debate I believe our family favorite smoothie will be made more often this summer. Below is our combination of Ed’s Juice and Java’s; Funky Monkey and Molly of Glover St. Market’s; Energy Boost.

Cacao Nib Smoothie

2 Peeled Bananas

1/4 cup Cacao nibs

3 cups Almond milk

1/2 cup Almond Butter

1/2 cup plain yogurt

1 teaspoon vanilla extract

liquid chocolate to taste (optional for sweetness)

Blend together adding more liquid depending on desired thickness

Enjoy!

Have it cold: if you make too much or have left overs simply pour into a Popsicle mold and pop it in the freezer for a healthy summer treat.

Fact: Cacao has one of the highest concentrations of antioxidants of any food. Antioxidant levels are measured by Oxygen Radial Absorbance Capacity. Per 100 grams, cacao nibs have 95,000 compared to; broccoli 890, spinach 1,540, acai berries 5,500 and dark chocolate 13,120.

*source Steelgrass.org handout.

Aloha kakou!

Rachelle @ Caramelize Life

What’s for Dinner?

 Misty Fjord’s Wild Salmon

  Seasoned with garlic, onions, dill and olive oil.

  Olive tapenade, sun-dried tomatoes and pine nut orzo pasta.

 And fresh sautéed  garden asparagus.

A quick and easy dish that is balanced and scrumptious too!

Wild caught salmon is the best, both in flavor and nutrients. Having worked in the Alaskan fishing industry in my 20’s I know it’s not an easy job and am thankful to be able to stock up on quality salmon each season.

Our mountains are not quite close enough to the ocean and inlets so we stock our freezer like squirrels in the fall with all things good. That’s when I place an order with our neighbor Fran, owner of Misty Fjord Seafood who I’m pretty sure is actually Super Woman. I end up guesstimating how many filets and pieces of fish we’ll need until the next season, and if we end up with extra we have it smoked so that we can enjoy it on hikes with a little goat cheese and good bread.

If you’ve got freezer space I highly recommend stocking up. Having it on hand makes dinner a snap!

Ingredients:

1 wild salmon fillet
3 pressed cloves of garlic
1 sliced onion
1 lemon (half sliced and half for juice)
a handful of asparagus spears
salt and pepper to taste
olive oil
1 teaspoon dill weed
3 tablespoons of quark, sour cream, mayo or LEMONAISE®
3 cups of orzo
2 tablespoons olive tapenade
sun-dried tomatoes (a jar or 9-10 from your pantry chopped)
1/4 cup of pine nuts
1/2 parmesan cheese (optional)
dash of white wine for sauteing

~preheat the oven to 400f

~Defrost the fillet in its packaging (it is recommended to do so in the refrigerator but under running water has worked in a pinch. You can save the water and use it to feed your plants).

~Next prep the garlic, onions and dill sauce

Dill sauce:
~combine the quark, sour cream or mayo with 1/2 teaspoon of lemon juice, dill weed and mix. Omit the lemon if using LEMONAISE®
~Once defrosted place the fillet on an aluminum foil covered baking sheet for easier clean up.
~Drizzle olive oil onto the fillet, sprinkle dill weed and add slices of the onion, garlic and lemon (squeeze the slices just a bit) and cover with foil.
~Bake for 15-20 minutes checking for done-ness = when the salmon flesh turns to a light pink.

Now, prepare the orzo while the salmon is baking.
Orzo is quick and a favorite with our kids. To make it an all around hit I add a little color and flavor with sun-dried tomatoes, keeping it quick and easy I use a pre-made olive tapenade that I have on hand for easy appetizers. If you have time and can make your own I am sure you’ll be rewarded. Another crowd pleaser and healthy addition, is to add pine nuts.

Next, prep the asparagus. This is fun because it is fresh right now and in the backyard, easily gathered by the kids and they love it.

walking with scissors

~Once the asparagus is washed, then saute it with a little white wine until tender and set the asparagus aside.

~By the time the orzo is finished, your salmon should be done as well.
~warm plates if you want
~mix the olive tapenade, sun-dried tomatoes and pine nuts into the orzo and add the parmesan cheese.
~serve right away with a small dollop of dill sauce on top of the salmon.

serves 4-5

More salmon recipes here

Plan ahead
I love to make enough for leftovers. Extra orzo is great for lunches, add pesto to change it up or make it into a salad. It’s perfect hot or cold.
Leftover salmon is nice for morning egg scrambles, add chevre, chives and spinach for a healthy start.

Learn more
If you are interested as to why I choose wild salmon over farmed raised there are a number of reasons and it is important to know why and what you are putting into your body. I don’t think we can trust that someone else will be looking out for our best interests.  I feel it is important to educate oneself and spread the word on sustainable practices that benefit all. If your curiosity is piqued, then please check out the following links and make your own choice.

Why salmon is worth the fight- video

Salmon Aid

David Dobs describes the life of a wild salmon and the confusion between wild and farmed in his 2008 article in Eating Well named The Wild Salmon Debate  “He [the salmon] eats with an open mind—other fish, mollusks, and lots and lots of krill and other planktonic crustacea that have feasted on red algae. This diet turns his flesh pink and rich in omega-3 fatty acids.”

Now what’s for dessert?

Cheers!
Rachelle @ caramelizelife

~

FIND YOUR MARKET

Spring has sprung literally in the last week, here in the Methow Valley.

We’ve enjoyed the first couple of Farmers Markets held each Saturday 9am to noon. Our early spring heat wave has been kind to all the vendors and welcomed shoppers with a warm embrace.

For years I’ve been a patron to any farmers markets I can find either at home or abroad.  The market can be a unique window into local communities health and its products.  Market atmospheres are lively and festive. They celebrate our earth and what it can produce. Markets highlight and strengthen our ties to how and where our foods are processed and originate. Not everyone can live on a farm and learn from family traditions handed down each generation but most everyone can find a farmers market and take the opportunity to meet and learn from the farmers themselves.

Markets move with the seasons from the beginning seedlings in the early spring to the mounds of apples, spices, jams and jellies in the late summer harvest times.  This seasonal reminder of what our local land provides is something that becomes forgotten in the long outer isles of the mega supermarkets. I know, I love bananas in my smoothies and pineapple too.  I am not ready for a strict change but I do appreciate the fresh reminder to clean out the cob webs in my brain and love the fact that I can challenge myself to finding Saturday night’s dinner at the market.

So tempting…but no she didn’t…really.

If you would like a little help in the area of spring cleaning of the cerebral spider webs there’s an app for that! Ok, not really but if you are tech savvy and have an iPhone, sorry Blackberry and Android, you can download an App to find out what’s in season it’s called NRDC Eat Local.
Wendy Gorden of the Huffington post described the app perfectly in her blog   New App Answers: What’s in Season Near You?  it is worth the read.

I also adore the life lessons the market imparts to our children. They learn from example and experiencing the arts and local agricultural producers at a personal level is such a gift. Taken a little further and the market is inclusive allowing children to try their hand at their own entrepreneurial endeavors. Read my post life lessons a budding entrepreneur at the farmer’s market  to learn more on this topic.

Each Market has it’s own structure and set of guidelines to help it run smoothly so check in with yours before you jump in feet first.

Market Dinner or Breakfast Challenge:

Simple Scramble with Chevre and Spring Greens

Ingredients:

4 eggs
1 Tbsp oil (your choice; coconut oil gives a nice change in flavor, olive or grape seed oil or butter)
1 Tbsp chevre we used organic chevre from sunny pine farms
1 cup spring greens (washed, torn or chopped and stems removed) For a fun you could forage and use Dandelion greens! (remember to properly identify the plant, make sure it hasn’t been sprayed and pick young fresh leaves. Their bitterness will mellow and blend nicely with the eggs).
1 Tbsp chopped fresh seasonal herbs (your choice; chives, rosemary, thyme, parsley, cilantro etc)
salt and pepper to taste

A slice from a fresh baguette or rosemary bread to toast.

Each market is unique to its region and what it can offer, when in France, I love to add olives to this scramble or capers.

Directions:

~Wash, tear or chop spring greens and herbs and set aside
~Pre-warm two serving bowels
~Slice bread and put in the toaster
~Crack eggs in a medium-sized bowel and beat with a fork until mixed. Then add half of your seasonal herbs, and a pinch of salt and pepper.
~In a preheated nonstick or cast iron saute’ pan add oil, and then the egg and herb mix. Scramble the eggs turning from the outside in.  Right before eggs are fully cooked add the chevre  and remove from heat. Then, divide into equal portions (or as much as you are hungry for)and place in your warmed bowel.
~Next, add a tablespoon or so of water and wilt greens in your saute’ pan turning constantly until wilted and then pour over chevre and egg scramble.
~Sprinkle with the second half of the fresh herbs.
~Add salt and pepper to taste

~ enjoy!

Find your Farmers Market!

Here in the Methow we are lucky to have a few:

Methow Valley Farmers Market Saturdays 9am to noon, April through October
Winthrop Market Sundays 10am to 2pm, Memorial Day to Labor Day
Mazama Market Wednesday afternoons, during the growing season

The folks at Local Harvest. Org make it easy to do just that. Click on the link and enter your zip code or state and they will point you in the right direction. It is a great tool to use especially if you are traveling.

Here are a few more links to help you find a market near you:

The USDA Farmers Markets, Food and Wine articles on the Worlds Best Food Markets, Open Air’s market list, and the Huffington Post Photo’s of the worlds largest farmers markets.

See you at the Market!
Rachelle @ Caramelizelife

Fresh Fish & Zesty Salsa Warm up Winter Nights…

Perch Tacos with Salsa Verde


This taco recipe is a simple, full proof meal that can be easily modified to your liking.  Combining the sweet tang of tomatillos (even easier to grow than tomatoes) and the smokiness of jalapenos hits a perfect balance.  Paired with the light fresh texture of winter white fish, we see it pleases almost any palate.

“Son!” is the constant refrain heard from inside the Ice Shanty throughout the winter.  That’s short for “it’s on!”-a phrase we learned quickly when perch and trout fishing out on the ice with family and friends.  Once the state fish and wildlife department announces the ice is thick enough and safe, the shanty is skied out to live on Lake Paterson until the spring thaw.  (It is converted into “deer camp” in the fall.)

And through the winter, patiently braving the cold is rewarded with buckets of fresh, flaky perch, delicate trout and delectable Kokanee (lake dwelling sockeye salmon).

Since the fish and water are so cold in the dead of winter, there is never a trace of “fishy” flavor in these perch.  They may be smallish, even tiny, but are so fresh and prolific that it is completely worth the effort.  Being small fish, they are perfect for tacos, chowders or an easy fish and chips.

Ice fishing is fun and productive.  It is a wonderful first fishing experience for children because they can easily bait their own hook, catch their fish and keep going at it, all by themselves.

The first time that Phoenix  age 6, went ice fishing, he was so ecstatic that he plunged his hands into the icy water, refusing gloves, bringing up one fish after another off his line.  (That’s not to suggest you catch the perch with your hands, he was just very enthused.)

Paired with the Salsa Verde below this recipe is packed with flavor.

1 lb Perch or other white fish such as halibut or snapper
t 1.c bread crumbs
1 large organic egg or 2 small
1 c. Jalapeño Salsa Verde
1-3 T. Olive oil
8 tortillas
1 c. shredded purple cabbage
½ c. Mexican crema or creme fraiche
½  c. additional Jalapeño Salsa Verde or Tomato Salsa
1 c. chopped fresh cilantro
½ c. green onions
Lime wedges for serving

The fish works well breaded and fried, or quickly broiled.  For frying, mix your eggs, briefly soak the fish fillets, then bread.  In a heavy sauté pan over medium heat, warm the oil. Arrange the fish on the pan and cook until golden, 2 to 3 minutes. Turn over and cook until the fish is opaque throughout, about 1-2 more minutes more. Timing depends on the thickness of your fish.  Rather than time it exactly, take your cue from the fish.
To assemble each taco, place 1/8 of the fish in the center of the tortilla and top with 2 T. cabbage, 1-2 T. crema, 1-2 T. salsa, then garnish with 1 T. cilantro and 1 T. green onions.  Wrap and bake briefly or sauté in a heavy skillet.  Serve the tacos with lime wedges, sour cream or topping of choice.

Jalapeño—Tomatillo Salsa

2 Pint Yield

This salsa recipe is one of our favorites.  It combines the exotic sweetness of tomatillos with the smoky zest of jalapeños.  Without being big and chunky in texture, it is much thicker than similar tomato salsas.  Go liberal on garlic and cilantro to taste, as the salsa benefits from each.  And feel free to change up the ratios to your liking–with this recipe it is fun to get creative.

We’ve been whittling down this salsa for years and one thing is for sure: amount does not equate to quality.  Even the smallest batch of this salsa goes a long way, both because of its flavor and thickness.  It’s definitely spiced up our winter nights:)  Enjoy!

5 1/2 c. husked and chopped Tomatillos
1 c. chopped Jalapenos, fresh or roasted
1 c. chopped onion
6 cloves minced garlic
1/2 t. salt
2-3 T. freshly ground cumin
1/2 c. cider vinegar

up to 1/2 c. other pepper variety to taste such as green chills or cayennes (optional)

1/4 c. lime juice

1/2 c. cilantro

Chop tomatillos, peppers, onion and garlic separately by hand or food processor.  Combine all ingredients except cilantro and lime juice in a sauce pan over medium high heat.  Bring mixture to a boil, reduce heat and simmer for at least 5 minutes.  Add lime juice and cilantro for last 2 minutes of cooking.  Ladle hot salsa into jars.  Can in water bath or pressure cooker, or enjoy fresh.

recipe Serves 4

Note: We usually make a double or triple batch of this salsa.  It is just as good preserved by canning or freezing. 

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