Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

In honor of J.S. Bach Pacific Music Works bakes Marmorkuchen

Saturday, March 13, 2021

Marmorkuchen

Pacific Music Works Social: Baking Marmorkuchen with Tekla Cunningham
Saturday, March 13, 2021 at 4pm PST
No purchase, no fundraising - just fun!


Celebrate J.S. Bach's birthday month by learning how to bake a delicious Marmorkuchen, a favorite delight from Germany and Austria. Vanilla and chocolate cake batters scented with lemon zest are swirled together for an easy and spectacularly delicious cake!

Our Marmorkuchen social is intended to be interactive. Please review the recipe and instructions below to prepare your ingredients in advance. Of course, if you prefer, feel free to join as an observer.

Marmorkuchen Recipe from Saveur Magazine by Rick Rogers, based on Demel’s recipe

Equipment
  • Standing mixer with a whisk and paddle attachment (or a whisk and a strong arm!)
  • Extra mixing bowl
  • Digital scale or measuring cups
  • Measuring spoons
  • Gugelhupf or Bundt cake pan, OR loaf pan
  • Spatula for scraping the batter into the pan
  • Whisk
  • Sieve
Ingredients

· 17 tbsp. unsalted butter, softened
· 1 3⁄4 cups flour
· 2 oz. semisweet chocolate, preferably 54%, roughly chopped
· 2 tbsp. dark rum
· 3 tbsp. cornstarch
· 1⁄2 tsp. salt
· 1⁄2 cup confectioners' sugar, plus more for dusting
· 2 tbsp. lemon zest
· 1 tbsp. vanilla extract
· 5 eggs, separated
· 1 cup sugar

NB: Please have eggs and butter at room temperature in time for the class (we suggest you take your eggs and butter out of the fridge about 2 hours before the class).

JOIN MARMORKUCHEN ZOOM



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Share your special occasion recipe for the City of Shoreline recipe page

Thursday, November 19, 2020

Photo courtesy City of Shoreline

By Constance Perenyi, City of Shoreline

Nothing about 2020 has been usual. The upcoming months will not be usual either. We already miss gatherings with family and friends. Whatever we celebrate this time of year just will not feel the same.

Even if we are not sitting around large tables and enjoying special food together, we can still cook our favorite fall and winter meals. Comforting food, seasoned with memories and prepared with hope for the future, is more important than ever.

What do you enjoy preparing this time of year? Is there a special occasion that calls for your special dish? Do you cook with family recipes handed down through generations? Have you blended traditions to create something new?

This is your chance to spread some joy this season by sharing a recipe. The City of Shoreline has a new recipe sharing section on our website so we can celebrate the season together.

Please send us your recipe with a photo if possible. We want to know what significance it has to you, so tell us the story of this dish. Tell us: where you got the recipe, when you prepare it, and why it is meaningful to you.

Send your recipe and story to cperenyi@shorelinewa.gov And be sure to check out all the great recipes on the City website at: shorelinewa.gov/recipes



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Food for thought: Nutrition, breast cancer and misconceptions

Saturday, October 31, 2020


Breast cancer is the second most common cancer for US women, and it is estimated that 1 in 5 women will be impacted. 

To recognize October’s Breast Cancer Awareness Month and provide understanding for yearlong prevention, registered dietitian from Pacific Medical Centers (PacMed), Christy Goff, answers common questions related to nutrition and breast cancer.

What dietary suggestion do you have to prevent breast cancer?

Nutrition suggestions for the prevention of breast cancer are similar to overall recommendations for health. There is evidence that a diet that contains plenty of fruits and vegetables, fiber-rich whole grains, beans, legumes, nuts and seeds, and lower amounts of animal protein contain protective factors against cancer in general.

Are there specific diets to lower the risk of breast cancer progressing or coming back?

There is no specific diet that lowers the risk for breast cancer progression or recurrence, although a generally healthy diet continues to be recommended. Other lifestyle factors like reducing or removing alcohol altogether and exercising regularly have beneficial research around preventing recurrence. And of course, continue to work with your providers for the proper screenings, treatments and testing.

Do you have any fun recipes that you recommend?

I visit the American Institute for Cancer Research for recipes and well-researched information related to cancer. Some of my favorites include roasted salmon with fall vegetables, anything with mushrooms, and lentil dishes like dal – here are some delicious ones I’ve tried recently:

What are some common myths or misconceptions around diet and breast cancer?
  • Myth: Eating too many soy foods is risky. Soy foods contain isoflavones, which are phytoestrogens that in some ways mimic the action of estrogen. Because high levels of estrogen link to increased breast cancer risk, there was a fear that soy foods – and its isoflavones – may increase risk. Yet overall, human studies show soy foods do not increase risk and, in some cases, research suggests they may lower it.
  • Myth: Sugar feeds cancer and you can’t eat any of it during treatment. Well, sugar does feed cancer BUT it also feeds every other cell in the body. It’s not advised to cut out all sugar but instead focus on enjoying natural sugars from fruit and choosing whole-grain, complex carbohydrates over refined carbs. It’s important to maintain your energy during cancer treatment so diet restrictions are typically not recommended.
Remember…

It’s important to remember to schedule mammograms every 1-2 years after age 40, and more often if there is a history of breast cancer in your family. Researchers continue to encourage regular exercise and breast exams to notice any differences that may arise.

---  
Christy Goff, MS, RDN, CD is a registered dietitian nutritionist and yoga instructor at Pacific Medical Centers. She graduated with a master's from Bastyr University and has since worked in various settings including as a clinical dietitian, as a dietitian with the federal program for women, infants and children (WIC), and with SNAP-ED program. She is a board member of the Greater Seattle Dietetic Association and past president.



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Third Place Books presents Nicole Tsong, in conversation with Maria Hines - 24 Ways to Move More - plus recipe

Tuesday, October 6, 2020


Nicole Tsong, in conversation with Maria Hines 
24 Ways to Move More
Tuesday, October 6, 2020 - 7:00pm
Virtual Event


Are you stuck in a rut around movement? Have you resolved to be more active but have trouble sticking with it? Maybe what you need is a new mindset—and some fresh ways to move your body! 

Yoga instructor and fitness expert Nicole Tsong is here to lead you through a year’s worth of new activities— 24 fun, accessible ways to move more that will benefit your body and your soul. With two motivating choices each month and the ability to self-pace, 24 Ways to Move More makes it easy to infuse new energy into your life!

During this event, we'll all be learning how to make Peanut Butter and Jelly Granola Bars, from Maria Hines' book Peak Nutrition. 

Follow along using the recipe below:

Peanut Butter and Jelly Granola Bars
{VT}{GF}
There’s something simple, satisfying, and familiar about eating a granola bar on the trail. We took this trail classic and packed it full of nutrition as well as lowered the sugar content that you find in most bars.

Tip: We prefer Valencia peanut butter, which we buy at the local co-op, but it can also be purchased online. Valencia peanuts have fewer allergen and mold issues because they are grown in hotter climates, where aflatoxin isn’t an issue. You can also substitute a blend of rolled and flaked grains for the oats in this recipe -- we love rolled spelt or barley flakes. To make a vegan version, substitute coconut butter for the butter.

Makes 16 bars
3/4 cup peanut butter
1/2} cup sugar-free raspberry preserves
1/2 cup honey, tapioca syrup, or coconut nectar
2 tablespoons unsalted butter, melted, plus more for coating
2 teaspoons vanilla extract
2 cups rolled oats
1/4 cup hemp seeds
1/4 cup puffed quinoa
1/4 cup sunflower seeds
2 tablespoons ground flaxseeds
2 teaspoons ground cinnamon
Sea salt, to taste

Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking dish with parchment paper, and coat the parchment with butter.

In a large bowl, combine the honey, melted butter, vanilla, peanut butter, and raspberry preserves, mixing well with a wooden spoon. Once everything is blended, add the rolled oats, hemp seeds, quinoa, sunflower seeds, flaxseeds, cinnamon, and salt, stirring until thick and well combined.

Scrape the mixture into the baking dish. Press firmly to flatten it, making sure it is an even thickness. 

Bake for 35 to 40 minutes, until the bars are browning on top and firm to the touch.

Remove from the oven and let cool before cutting into 16 evenly sized pieces. The bars will keep at room temperature for a couple of weeks, or can be individually wrapped and stored in the freezer for up to 2 months.

Nutrition Facts
(per bar)
Calories: 261
Calories from fat: 110
Total fat: 12 g
Saturated fat: 3 g
Cholesterol: 4 mg
Sodium: 69 mg
Potassium: 233 mg
Total carbohydrates: 34 g
Fiber: 4 g
Sugar: 10 g
Protein: 8 g

Nicole Tsong is a fitness expert and yoga teacher based in Seattle, who for six years wrote the popular Fit for Life column in The Seattle Times, published in Pacific NW Magazine. Nicole is the author of Yoga for Hikers and Yoga for Climbers with Mountaineers Books, and has taught yoga for more than a decade, including for three years at the White House Easter Egg Roll. 

Nicole lives in Seattle, where she runs a work/life balance coaching business, helping high-achieving women of color find their calling and know why they are here, and stop living life according to other people's rules. In her spare time, you'll find her in the mountains with her pup Coco, or lovingly tending her houseplants.

A James Beard Award-winner for Best Chef Northwest, Maria Hines’s commitment to seasonal, local and certified organic is unwavering. She blends this commitment with her high standards for impeccable service at Tilth Restaurant and Tilth Catering. 

Opened in 2006, Tilth was named one of the top 10 best new restaurants in the country by Frank Bruni of the New York Times and it continues to be a top culinary destination today. 

A leader in the restaurant and sustainability community, Maria donates her time to such causes as James Beard Foundation sustainability programs, American Chef Corps, food equality for low-income families and other food system advocacy and access. 

She is a founding member of Seattle Restaurant Week and previously served on the board for PCC Farmland Trust. Outside of the Tilth kitchen, Maria connects with food and cooking through consulting, brand development, cookbook writing and creating retail food products. 

She also enjoys taking on projects that involve her personal dedication to nutrition and using foods to heal and increase mental and physical performance. Maria is a Food and Wine magazine 10 Best New Chefs and competed in “Top Chef Masters” before going on to win Food Network’s “Iron Chef America: Battle of Pacific Cod.” Maria was also a semifinalist for a James Beard Award for Outstanding Chef in 2013.

24 Ways to Move More: Monthly Inspiration for Health and Movement (Paperback)
By Nicole Tsong, Erika Schultz (Photographer)
$21.95
ISBN: 9781680512748
Availability: Unavailable - due in 2-4 weeks
Published: Skipstone Press - October 1st, 2020




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Live readings of horror and the occult - with cocktail recipes

Sunday, September 13, 2020



Barely Tolerable Tales
Friday, September 18, 7:30-9pm
Presented by The Cresswell Club 

We cordially invite you for a series of live readings throughout the fall season, pairing tales of horror and the occult with recipes for cocktails to mix and enjoy while you listen.

The Cresswell Club began as a series of Halloween and Walpurgis-Night ghost story readings with friends and family in New York City, and was continued by the Carpenter Brothers when they moved back to their hometown of Seattle. 

Cocktails: TBD

Register HERE. You will be sent a Zoom link to the session by 6pm the day of the program.
Video and call-in options available.



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Humble Feast dinners on hiatus - but delivery and pick up available - plus recipe

Monday, April 20, 2020

Red beans and rice
Image from iOS

The monthly Patty Pan Humble Feasts are on hiatus for the duration but you can get many of the same dinners for take out twice a week.

View the options and order online HERE

Patty Pan Co-op, 15550 27th Ave NE, Shoreline 98155. Pick up and deliveries 11am – 3pm.

Patty Pan and several other local establishments have been added to our list of dining options HERE

And here's Devra Gartenstein's recipe of the month:

Red Beans and Greens in Coconut Milk (makes 6 servings)                             

1 tablespoon olive oil
1 onion, chopped
1 teaspoon salt
1 teaspoon ground turmeric
1 tomato, chopped
1 cup water
3 cups chopped kale, collard greens, mustard greens, or a combination
2 cup small red beans, cooked or canned
2 tablespoons coconut milk
Cayenne to taste

Heat the oil in a medium-size saucepan. Add the onion, salt, and turmeric, cook for about 5 minutes, until the onion is soft and translucent. Add the tomato, cook for about 5 minutes until it starts to break down, and then add the water. Bring to a boil and then add the greens a handful at a time, adding more as they cook down.

When all the greens are wilted, add the red beans and cook for 10 to 15 minutes, until the beans are heated through and the greens are tender. Add the coconut milk and cayenne, and serve.




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Vegetarian cooking class every Friday

Tuesday, March 31, 2020

Cooking Online with Amanda - 
Lentils and Beans
Every Friday in April at 5pm

Are you stuck at home without any cooking skills?

Are you wondering what to do with all the lentils and beans you bought to stock up?

Join Amanda Strombom, president of Vegetarians of Washington, to learn some simple recipes for using these protein powerhouses. VIA ZOOM, Amanda will cook in her own kitchen. You can cook along, or just watch!

Please register and the Zoom link will be sent to you by email.


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Humble Feast dinner Monday - recipe for jambalaya

Sunday, March 1, 2020

Jambalaya
Photo and cooking by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday March 2, 2020.

The menu: jambalaya, red beans, greens, black-eyed pea patties, and pecan bread pudding.

And here's a jambalaya recipe (serves 4 to 6, depending on how hungry you are)

2 tablespoons olive oil
4 strips bacon, cut small
2 links andouille sausage, sliced
1 onion, diced
3 stalks celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 teaspoon salt, or more to taste
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon dried thyme
2 tomatoes, diced
1 cup uncooked rice
1 cup stock or water
hot sauce to taste


Heat the olive oil in a large skillet. Add the bacon and sausage, and cook on medium heat until the meats are browned.

Add the onion, celery, bell pepper, garlic, salt, paprika, oregano, and thyme. Cook for about 5 minutes, until the onion is soft and translucent.

Add the tomatoes and rice, cook for a few minutes, stirring almost constantly, and then add the stock or water. Cover the pan and cook on low heat until the water is absorbed, about 15 minutes. Taste and add hot sauce and additional salt, if desired.



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Humble Feast Dinner Monday - recipe for Ancho Chile Brownies

Sunday, February 2, 2020

Peppers
Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday February 3, 2020.

The menu: Pupusas, cortido slaw, black beans, roasted squash and potatoes, and ancho chile brownies.


Ancho Chile Brownies

16 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate chips

1 tablespoon ancho chili powder, or any other mild or medium chili powder made from a single variety of pepper. (Avoid chili powder blends with ingredients like cumin, oregano, and garlic powder)

½ teaspoon cinnamon

4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract

1 cup all-purpose flour

One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil

Set a rack at the middle level of the oven and preheat to 350 degrees.

Melt the butter and chocolate in a double boiler. Add the chili powder and cinnamon.

Whisk the eggs together in a large bowl, then add the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.

Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and batter is moderately firm. Cool the brownies in the pan on a rack.

--Devra Gartenstein



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Humble Feast and recipe for Black-eyed Pea Salad

Monday, January 6, 2020

Black-eyed pea salad recipe
Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday January 6, 2020.

The menu: Butternut and chickpea stew, grilled polenta, braised cabbage with (or without) bacon, black-eyed pea salad, and ginger poached pears.
This month's recipe:

January Black-eyed Pea Salad

2 cups black-eyed peas, cooked or canned
1/2 cup finely chopped crunchy salad vegetables, such as green onions, radishes, carrots, red onion, or red cabbage
2 tablespoons chopped fresh parsley
3 tablespoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon salt, or more to taste
Black pepper to taste

Mix all the ingredients together

--Devra Gartenstein




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Humble Feast Monday plus recipe for Pumpkin Crumb Coffeecake

Sunday, December 1, 2019

Locally grown pumpkins
Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday December 2, 2019.

The menu: a breakfast-for-dinner theme: Strata with (or without) bacon, roasted potatoes, cauliflower hash, winter greens, and pumpkin coffee cake.

Pumpkin Crumb Coffeecake
Devra Gartenstein

Prep Time: 20 Minutes 
Bake: 50 Minutes 

Ingredients 

Topping:
1/2 cup all-purpose flour
1/2 oatmeal
1/2 cup packed dark brown sugar
Pinch of salt
1 1/2 teaspoons cinnamon
6 tablespoons unsalted butter, cold, cut into pieces 

Cake:
1 cup unbleached flour 
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/3 cup vegetable oil 
3/4 cup unsweetened applesauce
1 15-oz. can pumpkin
1 teaspoon vanilla extract
1/2 cup sugar 
1 cup packed dark brown sugar
2 large eggs, beaten 

Make topping: In a bowl, stir together flour, oatmeal, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. 

Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with topping.

Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.




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Humble Feast Monday - plus recipe for Stuffed Delicata Squash

Sunday, November 3, 2019

Squash
Photo by Debra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday November 4, 2019.

The menu: Stuffed squash (omnivore and vegetarian), scalloped potatoes, roasted carrot hummus with homemade crackers, stewed chickpeas with leeks, and apple slices with salted caramel.

Stuffed Delicata Squash (makes 6 servings)

3 medium-size delicate squash
1 teaspoon olive oil, divided
1 tablespoon high heat vegetable oil, such as sunflower or grape seed

½ pound ground beef (optional)
1 onion, diced
3 cloves garlic, minced
1 teaspoon chopped fresh herbs, such as thyme, tarragon, or chives
1 teaspoon salt

1 cup cooked rice, white or brown
1 cup lentils, cooked or canned

½ cup chopped parsley
½ cup crumbled queso fresco cheese (optional)

Preheat the oven to 375 degrees Fahrenheit.

Cut the squash in half lengthwise and scoop out the seeds. Brush the halves in olive oil, arrange them face down in a baking dish with half an inch of water in the bottom. Bake until fork tender, about 30 to 40 minutes.

Meanwhile, heat the high-heat vegetable oil in a medium-size skillet. Add the beef, cook until just browned, about 5 minutes, and then add the onion, garlic, herbs, and salt. Cook for 20 to 30 minutes, adding a little bit of water if it starts to stick. For the vegetarian version, simply start with the onion and garlic, and you can use olive oil instead of a high-heat oil.

Mix the cooked meat with the rice, lentils, and parsley. For the vegetarian version, mix the seasoned onion and garlic with the rice, lentils, and parsley. Spoon this mixture over the baked squash halves, pressing it down and rounding the tops. Sprinkle with queso fresco, if desired.

Return the stuffed squash halves to the baking pan and bake until heated through, about 10 minutes.



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Humble Feast Monday - plus recipe for Patty Pan’s Famous Hot Sauce

Monday, September 9, 2019

Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday September 9, 2019.

The menu: a taco bar this month with house-made tortillas, beans, rice, chicken, slaw, homemade salsas, and whatever vegetables come our way!

Patty Pan’s Famous Hot Sauce (makes 2 cups)

The trick to this hot sauce is to make it as spicy as you can without letting the heat drown out the other wonderful flavors. If you use a variety of types of chiles, you’ll get layers of chiles flavor.

1 pound ripe summer tomatoes

1 pound mild chiles, such as Anaheim's or poblanos

¼ pound hot chiles, such as jalapeños or serranos (or fewer if you’re using extra hot varieties, such as habaneros)

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

Preheat the oven to 425 degrees Fahrenheit. Rub the olive oil on the chiles and arrange them on a baking sheet, along with the tomatoes. Roast until the tomatoes are very soft and the chiles are starting to brown.

Remove the cores from the tomatoes and the stems from the chiles. Transfer them to a food processor, along with the vinegar and salt, and puree until smooth.

--Devra Gartenstein



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Humble Feast Monday - plus recipe for ratatouille

Sunday, August 4, 2019

Eggplant
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday August 5, 2019.

The menu: ratatouille (meat and vegetarian, though the recipe below is vegetarian), corn on the cob, cucumber salad, green salad, and fresh local fruit.

Peak of Summer Ratatouille (makes 4 servings)

2 tablespoons olive oil, or more, if needed
1 medium-size eggplant, cut into 1-inch chunks
1 teaspoon salt
1 onion, diced
4 cloves garlic
2 medium-size zucchini, thinly sliced
3 ripe tomatoes, chopped
¼ cup chopped fresh basil
Black pepper to taste

Heat the olive oil in a large saucepan. Add the eggplant and salt and cook on medium-low heat for about 10 minutes, until the eggplant is tender. Add additional olive oil if needed.

Add the onion and garlic and cook for another five to ten minutes, until the onion is soft and translucent. Add the zucchini and tomatoes and cook for 20 minutes longer. Add the basil, black pepper, and additional salt if desired. Cook for another 5 minutes and serve over rice or with a thick crusted bread.

--Devra Gartenstein



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Humble Feast Monday and recipe for Summer Salad Dressing

Monday, July 1, 2019

Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday July 1, 2019.

The menu: summer salads. Red rice salad with shredded greens, bacon-potato salad (and a vegetarian version, of course), Mediterranean lentil salad, mixed lettuces, and fresh fruit.

Summer Salad Dressing (makes one cup)

Pureeing a vegetable along with your oil and vinegar gives your salad dressing an extra flavor dimension, especially if you're using a vegetable that doesn't happen to be in the salad. This recipe calls for tomato, but you can sub any vegetable you like. We've also used cucumber, sweet pepper, and carrot, and we keep trying new variations on this theme. We haven't been disappointed yet.

1/3 cup olive oil
1/3 cup vinegar (balsamic, red wine, champagne, sherry, cider or any other kind)
1 small tomato, quartered
1/2 teaspoon salt
black pepper to taste

Place all the ingredients in a blender and puree until smooth.



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Humble Feast Monday - plus recipe for Sea Bean Salad

Sunday, June 2, 2019

Sea Beans
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday June 3, 2019.

The menu: Irish Stew, herbed soda bread, braised cabbage, sea bean salad, and salted butter fudge.

Sea Bean Salad (makes 4 servings)

Sea beans, or salicornia, are edible pods that wash up on ocean beaches, especially this time of year. They're salty and crunchy, and foragers sell then at many of our area farmers markets.

1/2 pound sea beans
1 tablespoon olive oil
Half an onion, diced
1/2 teaspoon salt
3 tablespoons red wine vinegar, or any other type of vinegar you have on hand
1 cup white beans, cooked or canned
Black pepper to taste

Soak the sea beans in water for about 20 minutes. This washes off some of the saltiness from the seawater.

Heat the olive oil in a medium-size saucepan. Add the onion and salt, and cook on medium-low heat for about 5 minutes, until the onion is soft and translucent. Drain the sea beans and add them, along with the vinegar and 3 tablespoons water. Cook on low heat heat for about 10 minutes, until the sea beans cook down and are mostly immersed in the liquid. Add the white beans and pepper, turn off the heat, and let sit for at least five minutes longer.

Serve warm or at room temperature.


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Humble Feast Monday Iftar dinner and recipe for Baklava

Monday, May 6, 2019

Baklava
Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

This month's dinner is Monday May 6, 2019.

It will be a trial run for an Iftar dinner they are serving Tuesday night at the Bosnian mosque in the Ballinger neighborhood.

Iftar is a sundown meal to break the daily Ramadan fast. Everyone is welcome to the free Tuesday night event (see previous article)

We're serving meatballs and sauce (and a vegetarian version, of course), rice pilaf, Prebranac (baked beans), green salad, and baklava. 
We'd love to see you at either event, or both. You can make reservations here for the Monday night meal at our humble space: http://humblefeastdinners.com

Baklava

1 1/2 cups water
1 cup sugar
1 to 2 cups canola or grape seed oil
1 (1-pound) package phyllo dough
2 cups chopped walnuts and almonds
1 teaspoon ground cinnamon

Bring the water to a boil in a small saucepan. Lower the heat and stir in the sugar until dissolved to make a smooth syrup. Simmer for about 15 minutes. Meanwhile, brush a layer of oil on an 11 by 17-inch baking pan. (If you don’t have a pastry brush, spread the oil with a spoon or a spatula. You’ll end up using more, but it’ll work.) Spread a sheet of phyllo on the baking pan, brush it with oil, and repeat with 11 more sheets. Don’t agonize if some sheets rip or stick together. The final product will look fine.

Preheat the oven to 375°F. Mix the nuts with the cinnamon and 1 cup of the sugar syrup. Spread the nut mixture as evenly and gently as possible over the phyllo, then layer the remaining phyllo over the nuts, brushing each sheet with oil as before.

Score the baklava into thirds lengthwise and fourths crosswise to make 12 rectangles, cutting through about half the layers. Don’t cut all the way to the bottom or the filling will ooze out and it will take forever to clean the pan. Score each rectangle on a diagonal to make 24 triangles. Drizzle the remaining syrup along the cuts you’ve made.

Bake for 30 to 40 minutes, until the top is golden brown. When the baklava is cool, cut all the way through along the lines you scored.



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Humble Feast Monday - plus recipe for Nettle and White Bean Pesto

Sunday, March 31, 2019

Nettles
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

This month's dinner is Monday April 1, 2019 and features Chicken stew with dumplings (and a vegetarian version, of course), nettle and white bean pesto, spring greens, lentil and radish salad, and lemon pound cake.

Purchase tickets in advance for a discount.

Nettle and White Bean Pesto (makes about 2 cups)

"One man's weed is another man's salad," a wise person once said. You can find nettles at spring farmers markets, or you may have them growing invasively in your own back yard. They're actually packed with flavor and nutrients, and they're great for allergy relief. Save the cooking water, add honey, and drink it hot or cold.

½ pound stinging nettles
2 cups white beans, cooked or canned
3 tablespoons miso (any kind), or more, to taste

Steam or boil the nettles for about 5 minutes. Use gloves to handle them. Transfer the cooked nettles to a food processor, along with the white beans and miso, and puree until smooth. Add additional miso to taste.



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Humble Feast Monday - plus recipe for Coconut-Jalapeno Sauce

Sunday, March 3, 2019

Chilies
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

This month's dinner is Monday March 4, 2019 and features Red Beans and Greens with Coconut Milk (with or without chicken), Millet Patties, Peanut-Lime Slaw, Roasted Potatoes with Coconut-Lime Sauce, Sweet Potato Fudge.

A similar dinner was scheduled for February but was cancelled because of weather. See last month's article for the recipe for Sweet Potato Fudge.

Purchase tickets in advance for a discount.

Coconut-Jalapeno Sauce (makes about 1 cup)

1/2 cup grated or shredded coconut flakes
Handful of jalapenos
Juice of 1 lemon
1/2 teaspoon salt

Remove the stems from the jalapenos, as well as the seeds if you prefer them seeded. Combine all the ingredients in a food processor and process until reasonably smooth.

Add to meat or vegetable dishes or serve with chips.



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CANCELLED: Humble Feast Monday - plus recipe for Sweet Potato Fudge

Monday, February 4, 2019

Sweet potatoes
iStock photo
UPDATE: You'll have to wait for your fudge. The dinner has been cancelled because of the weather.


Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday February 4, 2019 and features Red beans and greens with coconut milk, millet patties, slaw with coconut and lime, roasted delicata squash, and sweet potato fudge.

Purchase tickets in advance for a discount.


Sweet Potato Fudge (makes 6 to 8 servings)

1 medium-size yam
¼ teaspoon salt
½ pound dark chocolate chips
2 tablespoons butter (optional)

Peel the yam, cut it into one-inch pieces, and steam for 15 to 20 minutes, until very soft. Transfer the steamed yam to a food processor, along with the salt, and blend until smooth. Alternately, use a potato masher, fork, or hand mixer to mash it well, so no lumps remain.

Melt the chocolate and butter, if using, in a double boiler. If you don’t have a double boiler, balance a metal bowl over a pan containing an inch of water, and bring the water to a gentle boil.

Mix the melted chocolate with the yam mixture. Transfer to a loaf pan and cool in the refrigerator until firm, about 45 minutes.

--Devra Gartenstein



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