Pots and Pins

Deviled Strawberries...

It's no secret that I don't eat eggs - unless they are baked in a cake or cookie.  I don't remember ever eating an egg either (four words in one sentence that all begin with the letter E, how about that!)  This time of year, when eggs become the stars of brunch, lunch and hunts, I try to find other things I can eat while my family devours deviled eggs, hard-boiled eggs, egg salad sandwiches, etc., etc.  May I please introduce you to my new favorite Easter egg...deviled strawberries!

Last year for Easter we went to our friends home for a feast and I took all the ingredients for a deviled egg bar.  I wish I had snapped a picture because it was beautiful!  Deviled eggs were surrounded with bacon bits, capers, chopped red peppers, cheese, chives, green onions, various olives, and I don't remember what else but everyone could top their eggs with whatever they wanted and they all seemed happy about that.  Everyone but me!  Because I don't eat those stinkin' eggs!  So this year I'm going to have my own eggs to eat and I'm betting they will be wanting to eat my eggs, too!

As you can probably guess, these eggs are super easy to make.  Once the ingredients are blended together and put into a plastic Zip-lock style bag, the mixture is piped onto a half of a large strawberry.  Creamy and delicious and it's not too sweet either so it's the perfect match for the beautiful spring strawberries in the store right now.  You won't find any toilet paper but there are plenty of strawberries!  

Now, as pretty as they are, these deviled strawberries aren't complete.  The last step is to sprinkle graham cracker crumbs over the tops OR you could sprinkle Oreo crumbs or whatever your favorite cookie is - even shaved chocolate would be good!

Deviled Strawberries - Adapted from Instrupix

18 to 24 large strawberries, stems remove if desired - I left mine on because I thought it looked prettier

1 (8 oz.) package cream cheese, softened

1 cup heavy whipping cream

1/3 cup sour cream

2/3 cup granulated sugar

1/2 cup graham cracker crumbs (or other cookie crumbs)

1 teaspoon vanilla

Zest from half a lemon

Prep the strawberries by cutting them in half.  If you're not using an "egg dish" which will hold the eggs up straight, then make a very small slit on the back of each strawberry so they will sit straight on your serving plate.  Place the softened cream cheese, sour cream, sugar, vanilla and lemon zest in a medium sized mixing bowl.  (Do NOT add the whipping cream.)  Beat with an electric mixer until smooth.  In a separate bowl, beat the whipping cream until stiff peaks form.  Fold the whipped cream into the cream cheese mixture until well incorporated.  Fill a piping bag or a Zip-lock style plastic bag with the mixture and snip the end so you can "pipe" the filling onto the strawberries.  (I didn't use a decorating tip but a nice star tip would be pretty.)  Pipe a small amount onto the top of each strawberry and finish with a sprinkle of graham cracker crumbs.  Makes 3 dozen or so strawberries.  Recipe can be halved and the filling can be made the day ahead.

These deviled strawberries are perfect for your Easter feast or Mother's Day or 4th of July or really, anytime you want something pretty and yummy to eat!  

Lemon Posset with Blackberries...

Mmmmm...this one is a keeper.  An old keeper.  A recipe that's been around for a century and then some and yet it was new to me and I'll bet new to you, too.  Posset is the easiest dessert to make, with only THREE ingredients, and it tastes fancy-schmancy.  I discovered posset a few months ago and have made it almost weekly since - its quick to make, is always a sure-bet, and goes down so smooth you'll forget you're eating hundreds of calories...but please don't let that stop you!

As I mentioned, you need only 3 ingredients, heavy cream (whipping cream), Baker's sugar, which is ultra-fine and dissolves a bit faster than granulated sugar and lemon juice...or lime juice or orange juice...any citrus flavor you like.

The cream and sugar are heated and boiled...yes, boiled...curdled cream is where it's at!  You do have to watch the pan carefully as boiling cream will boil over and out of the pan if you're not careful - but you don't have to stand and stir constantly, just occasionally, and only for 8 minutes.  Lemon juice is added after cooking and that's it.  You're done!  How simple is that?!?

If you want to learn more about posset, you can read all about it's old English origins and how acid added to cream makes for such a luscious dessert (it's better than mousse!) by visiting Cooks Illustrated, just click here.

You don't need to add anything to the top of the posset if you don't want to - or if you're like me and can't wait to dive right in, just wait until the posset cools so it will set, then grab a spoon!  But adding a spoonful of blackberry jam and some fresh blackberries is the cherry on top, so to speak.  You can add whatever berries/fruit you want - or maybe just top with a dollop of whipped cream - because if you're in for a penny you might as be in for a pound...actually many pounds if you eat this all the time - if you get my drift!

It tastes as good as you think...it's creamy and rich and decadent and the perfect ending to a perfect, or even not so perfect, meal...and it makes for a great afternoon snack...if you're into that sort of thing.

Lemon Posset with Blackberries  - Adpated From The Beach House Kitchen Blog  (If you're not familiar with The Beach House Kitchen, you need to be, she has fabulous recipes!)

2 cups heavy cream

2/3 cup baker's sugar (you can use granulated sugar, just stir really well to make sure it all dissolves)

1 tablespoon grated lemon zest

6 tablespoons freshly squeezed lemon juice

1 1/2 cups blackberries, optional

1/2 cup blackberry jam, optional

Whipped cream for topping, optional

In a medium saucepan, combine cream, sugar and lemon zest.  Bring to a boil over medium heat.  Continue boiling, stirring often, until sugar is dissolved.  Be careful that mixture doesn't boil over.  Continue to boil for 8 minutes.  Remove from heat and stir in the lemon juice.  Cool slightly, until skin forms on top, about 20  minutes, then strain through a fine mesh sieve to remove the zest, for an ultra-smooth posset.  (If you want a stronger lemon taste,don't allow skin to form and don't strain.)  Discard zest.  Divide the mixture into 6 individual glasses, jars or ramekins.  Refrigerate, uncovered until set, about 3 hours then cover with plastic wrap and keep refrigerated until cold and ready to serve.  Can be made two days ahead.  Divide the mixture into 6 individual glasses, jars or ramekins.  Top each serving with a spoonful of blackberry jam and fresh blackberries, which is optional, but I highly recommend.

Just look at hour thick and creamy this is!  And it's dang, dang, dang, dang, dang good!  5 dangs on the ol' dang meter for sure!  I calculated each serving to have approximately 350 calories...which isn't so bad...but who's counting?!?

 

Spring Pea Spread...

Let's talk Easter Brunch, shall we?  There's so much to discuss...first there's the ham, scalloped potatoes, orange-glazed carrots, deviled eggs and hot-cross-buns...those are the must haves - and then there are those things that just make Easter Brunch more special - like this Spring Pea Spread!  This week I'm going to give you the must haves for your Easter Brunch - dishes that will have your guests licking their lips and asking for recipes, starting with this bright green, fresh and creamy spread!

 

 

 

This takes about 10 minutes to make and it can be made a day ahead!  I like to serve this with slices of toasted and buttered (!) baguette, but you can serve it with plain slices or with crackers or fresh veggies.  It's also great on top of mashed potatoes and tossed with pasta!  I caught the mister slathering some on his bologna sandwich...did that just ruin things for you?  He is not a man of discriminating tastes!

You can use fresh English peas (available at Trader Joe's) or you can mix up your peas, which is what I like to do.  I used English peas, snap peas and sugar peas - altogether they taste like  S P R I N G !!!  The peas are blanched for 2 minutes in boiling water, once drained they go into the food processor with the MINT - Hello Taste-buds! - and the Ricotta cheese...man-oh-man-alive, you're going to LOVE this! -

One more thing to note - this is healthy!  Well, it IS Spring/Easter, a time of renewal and all, and if you don't butter your toasts, you could eat a half dozen of these and still feel good about chewing as a form of exercise!

Spring Pea Spread - Adapted from Country Living

2 cups fresh peas (or a combination of fresh peas)

2 tablespoons fresh mint leaves

1 cup whole milk ricotta (you can use 2% ricotta)

salt and freshly ground black pepper to taste

Bring a medium size pan of water to the boil, put in peas and blanch for 2 minutes, until tender and bright green.  Remove, drain and rinse with cold water.  Transfer peas to food processor.  Add mint, ricotta, salt and pepper and pulse until mixture reaches a slightly chunky consistency.  Spread on toasted (and buttered, if desired) baguette slices or serve as a dip with fresh vegetables.  Makes about 2 1/2 cups.

 

Mom's Mother's Day Gifts...

My mom is a collector of sorts - she has such interesting things in her home - most of them gathered from her travels around the globe.  Like the chandelier in her dining room, she bought it in Venice, Italy years ago...there is no "chip off the old block" when it comes to buying souvenirs...I went to Venice and bought little pieces of candy-shaped glass!  Why didn't I think to buy a chandelier?!?   

This is a picture of my mom's dining room...charming, no?  What I want you to see is the new table topper on her dining table...my Aussie friend is moving to Singapore and as she was sorting through some linens she found that piece of fabric with the blue and white pots on it and asked me if I wanted it...duh...as a level one hoarder, oh course I wanted it!  I knew just what to do with it, too, and 12 yards of trim later, I had the perfect gift for mom for Mother's Day!  I sewed on the white fringe and then added a navy blue trim to the edge - I think it turned out so cute!  Mom loved it!  

 A table topper isn't all I sent...I also made mom this pillow...with mom and dad's names and all of my siblings names...

Wish I could take credit for this idea - but I saw it on Pinterest!  (The link I repinned didn't have a source listed...but after a little search I discovered that you can buy a custom made family tree pillow from a shop on ETSY!  Click here for the link.)  Mom really liked this...and you know, so did I!  It was fun to make so I might just have to make another one for me! 

Mother's Day Recap...Part Two...Grilled Salmon with Dill and Tarragon Butter...

Folks, we're now on our 4th sunny day in a row in Seattle...that must be some kind of record!  On Mother's Day we hit 82 degrees...and the mister turned on the air!  82 is HOT for us!  It was a beautiful day...the mister worked in the yard and I was able to keep track of where he was from the occasional expletives that sprang from his mouth...and I puttered around the house and yard until it was time to start on my Mother's Day dinner.  I always cook on Mother's Day...well, if we want to eat well I do!  And I wanted to eat well.

Let me tell you about the salad, in a word?  Fabulous!  Ramps, if you can find them, taste like a cross between an onion and garlic, and their leaves are edible, with a more mild taste than the bulb of the ramp, which looks like a scallion.  Our salad consisted mainly of arugula, ramps and radishes - a decidedly peppery taste that was perfect with the fried feta and mozzarella rounds...fried cheese...right now everyone from Wisconsin is nodding their heads in agreement...it's the best thing ever!!  It was tossed with a lemon vinaigrette...dang good!  Back to the cheese, one of my daily reads is Smitten Kitchen, and when I read her post for "cheese croutons" I knew I had to make them.  I chose to use different cheeses than she did, mainly because it's what I had on hand - and we loved the combination.  I would make these again, in fact, every time we have salad for the rest of my life, I'm going to make them...they reminded us of France...ooh-la-la!  Go to Smitten Kitchen, print out her recipe and make these...and if you want to use different cheese, try feta and mozzarella or swiss and blue...really, I cannot think of a combination that would not taste amazing!

Now let's talk salmon...there are a million ways to cook salmon, especially if you live in the Northwest...every Tom, Dick and Harry has their own tried-and-true salmon recipe.  Since I paid more than I normally would for a nice piece of king salmon, (Costco vs. Pike Place Market!) I wanted it to be the best tasting salmon ever...so I called my neighbors, Steve and Becky Salmon. Okay, that's not really their last name, but when it comes to salmon, they know their stuff!  Both Steve and Becky suggested I not "muck it up"...they suggested I do naked salmon.  Which is not the same as doing salmon naked.  I soaked a cedar plank for about an hour in water.  I put the salmon on the wood, lightly seasoned it with salt and pepper and drizzled a little olive oil over the top.  That's it.  On the grill it went - lid down for about 12 minutes.  And it wasn't flipped which drove the mister crazy.  There was nothing for him to do except lift the lid and look at it.

 

 

 

 

But you know me, I don't do naked very well.  So I made a compound butter to top the salmon. Finely chopped dill pickles with fresh tarragon, Dijon and butter...I could have slathered this stuff all over me!  Instead, I put in onto a piece of plastic, rolled it up and put it back in the fridge to set.  And let me tell you...this is amazing...naked salmon with a bit of butter...you'll be singing the praises of all those granola-eating-Birkenstock-wearing-soy-latte-sipping-tree-hugging-Prius-driving-Droid-using-environmentalists who's life mission is to SAVE! THE! SALMON! And with each bite, you'll be thanking them...yes indeed, SAVE THE SALMON!!

Seriously good.  If you don't like dill pickle bits in the butter, you could use fresh dill or dried dill...either way, this butter made going naked so much better!

Grilled Salmon with Dill and Tarragon Butter -  Adapted From Recipe Girl

4 tablespoons butter, softened

2 tablespoons finely diced dill pickles (or 1 tablespoon dried dill weed)

2 teaspoons finely chopped fresh tarragon

1 teaspoon Dijon mustard

salt and pepper to taste

1 salmon filet, enough for 4 servings, about 3 pounds

olive oil

salt and pepper

1 cedar plank, soaked in water for one hour

In a small bowl, combine butter, dill pickles, tarragon, Dijon, salt and pepper.  Stir to combine.  Scoop out butter onto a piece of plastic wrap.  Wrap the plastic up and over the butter, forming a log about 2-inches in diameter.  Fold ends over and put in refrigerator to set, about 20 minutes. 

Soak cedar plank in water for one hour.  Place salmon on plank, drizzle with olive oil and sprinkle with salt and pepper to taste.  Place plank onto heated grill, cover with lid and try to keep temperature of the grill around 375 degrees.  Do not flip salmon.  Grill for 10 to 15 minutes, depending on the thickness of the salmon and how done you like it but be careful not to overcook.  Remove from grill and let sit for about 5 minutes before serving.  Don't worry if salmon is still a little undercooked in the center, it will continue to cook as it sits.  Put a slice or two of the butter on top each piece of salmon.  Serves 4.

Last summer we ate outside about 3 times...we had a very cold and rainy summer...we've now passed last year's "dining alfresco" number...and we're hoping and praying our dry/hot spell continues!  I used the china my dad bought for my mom when he was on leave while serving in Korea in 1952...I'm so happy I have it - I love the simple design of the bamboo.  Eating off of mom's china was not the same as having her with us on Mother's Day...but it seemed to make everything taste just a little bit better.  Thanks mom!

Mother's Day Recap...Part One...

80 degrees and sunny...one of the best gifts any Seattle mom could receive!  We made the most of it, too, we spent all day Saturday, Pre-Mother's Day in Seattle...eating, shopping and eating some more...and we got to see THE TUG BOAT RACES!!!  And the Fire Tug Water show and the Tug Boat Ballet!!!  I could not have been happier.  I have a thing for tug boats...those little tiny, funny shaped boats working so hard to pull the bigger boats/containers/barges through the water...brings a tear to my eye just thinking about it!

 

 

 

 

 

Pay no attention to that black spot - it's not a swarm of locusts, just a dirty camera lens!  After the "water" show, the tugs lined up for their big race - it was great!!  Then we watched the Tug ballet...where the tugs do "wheelies" in the water and turn in circles while the crowds of onlookers ooh and aah.  At the end of the show a rescue helicopter raced over-head, hovered over the water and dropped a line, minutes later two men were pulled from the cold waters...all part of the show!  And we had front row seats from the beautiful patio at Maximiliens!  If you haven't been to Maximiliens at Pike Place Market - put it on your bucket list today!  It's a very charming French restaurant, just down the hall from Spice Market and DeLaurentiis Italian Market...you can't miss it.  The Blonde Bombshell gave me a thank-you-gift-card so since the sun was shining we decided to use it...we are smart like that!  The view, as you can see was amazing, the food was fabulous, the service was horrid and the prices were outrageous...but...it was worth every penny and every second of time we were there...glorious weather and views - we would have paid double!

 

 

 

We brought home two bunches of fresh cut lilacs, pastries from the French bakery (only about half made it home!) salmon, ling cod, shrimp and the most amazing cantaloupe!  It was a cross between a honeydew melon and a cantaloupe - the outside rind was smooth, like a honeydew, but the inside was orange like a cantaloupe and it tasted like melon buttah...you leave as much of the green next to the rind on as possible, that's the honeydew taste!  Look for them at your market!

On our way home from Seattle we made a quick stop at Crumble and Flake - a new patisserie/bakery at 1500 East Olive Street in Seattle (Capitol Hill to be exact).  Let me back up a bit - before we left the house that morning, the Fashionista called to tell me about Crumble and Flake and begged me to go there - she was unable to get into town and the thought of throngs of people buying hyped pastries at ridiculous prices was almost too much for her to handle - so she called to tell me about the place and asked me to go and get her a kouignamann...a buttery pastry that she assured me would be worth the drive (pronounced qwee-gah-mon)...kouignamann is the new black/crack.

 

 

 

Crumble and Flake is a tiny little shop - no tables inside to sit and enjoy a pastry - this is a buy it and take it place...except when I got there, there was nothing to buy!  They were completely sold out, as they have been every day for the last week since they opened!  And sold out by 10:00 in the morning!!!  I called the Fashionista and broke the bad news to her...and then broke the even worse news...if she really wanted a Kouignamann she would have to drive into Seattle in rush hour traffic at 7:00 AM to get one!  And I'd bet my left arm that she did that this morning! 

 

 

 

Mount Rainier was out on Saturday...you know, people from all over the world come to Seattle just to see our mountain...and most of the time it is hidden in the clouds...Saturday, it put on quite a show!  Our last stop of the day was the grocery store, to pick up a few items for our feast on Sunday...and the mister walked out carrying the groceries and a new hanging plant for me...what a guy! 

Up tomorrow...Part Two of Mother's Day - with a grilled salmon recipe you're going to want!  Hope you had as great of a weekend as we did!

Happy Mother's Day...

Happy Mother's Day to my mom...I love her to pieces!  And not just because she sent me these beautiful tulips...how sweet was that?!?  But I love her because despite the constant pain she is in, she is STILL a mother, Grandmother and Great-Grandmother FIRST and everything else comes second.  

This is what I'll be doing today...planting some flowers...  

Because the sun is out in Seattle!  YEAH!  The boy brought home three HUGE steaks which he said was part of my Mother's Day Gift - said he's going to grill them for us for dinner (oh and would I mind making him potato salad while he grills my steak?!)...the other part of my gift was he vacuumed the house...now THAT'S what I call a gift!  The mister, not to be outdone, washed the windows, inside and out (he worked so hard I thought he was going to "gift me" with a heart attack!)...and then happily (he never does anything happily so this was truly a gift!) went with me to the nursery AND Uwajimaya, the Asian specialty store, where I bought all kinds of weird and wonderful things.  Happy Mother's Day to me and to you, too!

Happy Mother's Day...

Twenty-one years ago my mom entered a Mother's Day contest at Halls Deparment Store in Kansas City, MO.  She was one of the winners - I think there were 3 of them.  And what did she win?  Well, it was wonderful...Halls took the picture my mom sent in of her mom, a little 3 x 5 black and white print, and blew it up to 3 FEET by 5 FEET!  And then they displayed the picture in their store window for all to see!  I wish I had a picture of it to show you but this will have to do - it's my grandma, Annie Merle, and I just want to wish her a Happy Mother's Day!

This was my mom's winning entry:

My Mother The Banker by Carol Wagner, 1988

My mother had no degree but she was a successful banker.  She established bank accounts for each of her children.

She made regular deposits and no withdrawals.  The bank accounts were emotional bank accounts.  Deposits were of love, kindness, integrity, loyalty and honor.  Such a rich inheritance from my Mother The Banker.

So, wanting to be like my mom in every way, in 1989 I entered a Mother's Day Contest at Donaldson's in St. Paul MN.  And taking a page from her book, I came up with the following winning entry:

My Mom is ...

My mom is an architect, she planned all five or her children, building a strong and loving family with each one. 

My mom is a scientist, she developed a special formula for raising her kids without too much trouble or intervention from teachers, principals, bishops or police.

My mom is a nurse, no make that a doctor, she is able to diagnose and prescribe specific treatments for all the real and imaginary illnesses we can come up with.

My mom is a magician, she is able to fix holiday dinners for 50 people without breaking one dish, spilling one drop or messing up one hair on her beautiful head.

My mom is a gourmet chef, she is able to make oatmeal, tuna casserole and meatloaf taste great, even where there are no oats, no tuna and no meat.

My mom is a judge, making supreme decisions about our lives and no one ever, ever questioned her judgement.

My mom is a saint, she has devoted her life to her family while working to make ends meet and always making us aware of her unconditional love.

I won a beautiful little piece of Waterford crystal with a picture of a mom and a child etched on it. 

My mom is as beautiful today as she was 30 years ago...

Happy Mother's Day Mom...I love you.