Lemon Tart

Daring Bakers: Sour Cherry Cheesecake

Ah...cheesecake. It seems so 80's doesn't it? It's a crowd pleaser that's for sure. If you want to make everyone in the room swoon, cheesecake is what's for dessert. I have heard of people who don't like cheesecake, but I think they are just a little "delicate". And I have no patience for delicate eaters. Okay, I know I'm being harsh but I tend to be that way about dessert.

When I found out that April's Daring Bakers challenge was going to be Cheesecake, I smiled. I have a past with cheesecake. In fact aside from a single cookie recipe I made over and over again as a child, I think cheesecake was my first "specialty". Perhaps the first whispers of a passion to come. It was actually a specialty I shared with my husband. I think Cheesecake is what solidified the beginnings of our now 19 year relationship. You see, DG and I are what popular culture refers to as High School Sweethearts. While I cringe at that term, it is the truth. I credit the cheesecake.  In our youth, we would often spend a Saturday afternoon together, shopping, preparing, baking and eating cheesecake. It might have seemed a little geeky or like code for "other things", but no one complained when they had cheesecake for dessert. Since those early years I haven't eaten a lot of cheesecake. I guess I fell in love with other, more refined, desserts or was constantly looking to new things. And perhaps because nothing presses my binge button more than that cheesecake in the fridge. But when I do make it I still love it in all its comfort-food glory. Tonight I've enlisted a handful of bellies to make sure I don't polish this one off late at night in front of the open fridge.

In my mind there is only 1 cheesecake worth its weight in "Philadelphia", and that's the New York Cheesecake. And don't tell, but its actually very simple to make, consisting of a basic cream cheese custard bound together, sometimes, by a crust and baked until just set, then chilled. Some people will say it doesn't need a crust, but its rich, creamy and substantial demeanor beg for something to hold it up. Just a quarter inch base of crushed graham crackers or a shortbread cookie base will do. The crust is where you can get creative too. Since most of the time a cookie crust is what's used, the sky's the limit in terms of the type of cookie used. Gingersnaps with pumpkin, oatmeal with apple, coconut with strawberry, chocolate wafer with chocolate...the options are endless.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Dining Solo : Crab with Grapefuit and Avacado Salad

I've been  single for the last couple weeks as DG is away in Beijing. This is something I haven't had a lot of experience with, lucky for me. I get enough invitations that keep me  eating well, but I don't mind eating alone, probably because I don't have to do it very often. Recently I spent an evening at home and made this spectacular salad. While I did just throw it together with no recipe to speak of, it was so fantastic, satisfying and beautiful that I snapped this shot of it. While the photo might not do it justice, let me tell you this is a winner. Its light with lots of contrasting colours and all the basic elements covered. Creaminess from the avocado, crunch from the frisee, acidity from the grapefruit, saltiness from the crab all brought together by a simple vinaigrette. A glass of rose and a few pieces of good bread with imported butter and this was one satisfying dinner for one. The best thing: I didn't have to share any of this expensive super fresh Dungeness crab. I ate it all!

When eating alone I know how easy it is to grab something standing up in the kitchen, crouched down at the coffee table in front of the TV or bent over the computer keyboard. Heck, even if you aren't eating alone I know that its sometimes easy to do that after a long day. But I think taking the time and care to feed yourself with the hospitality and nurturing that you reserve for guests or spouses, is important. I won't say I do this every night, but most nights I set the table as I would if DG was with me, keyword being "table", not chair, counter,  or floor. I fold a napkin, use nice serving ware and pour a glass of wine before I sit down for dinner. It feels incredibly civilized, calming and enjoyable and in many ways combats those pangs of loneliness one feels when eating alone night after night.

Lemon Luvs: Amelia Oil

This is the first of a series of posts featuring food products I'm loving at the moment and since I love you so much, loyal readers, I would like to share these "luvs" with you.  When there is something I want to share it will appear in a post with the tag line "Lemon Luvs".

For 3 seasons now, I've waited for February, or March in this year, with anticipation. That is when "my olive oil" arrives. From Italy. Its not just for me, of course, but somehow it feels like it. I send an email to my "source", some time in November or December, order a few liters, check in once in awhile for the state of the harvest, and wait. Once it makes its long journey across the ocean pick it up.

These are the kinds of direct source purchases I love to make. Whether its buying organic tomatoes from my favourite farmer at my local market, or picking up cheese at its farm on Salt Spring Island, bringing home wine from a B&B in Provence or getting good olive oil from a lovely mother daughter team in Vancouver, the sense of connection you get from purchasing direct is always fulfilling for me.

Amelia oil is a mother daughter team who started their business after being frustrated by the lack of fresh olive oil available to them. Rachel and Rebecca Black noticed high priced, premium olive oils on the shelves of gourmet stores that had no indication of its production date. Since olive oil has a very short shelf life and goes rancid usually after less than 2 years, the time of production is an important piece of information, especially when you are paying $25+ for olive oil. Rachel had been living in Italy in a small village of Amelia in Umbria and had been accustomed to the freshest olive oil around, bringing it home to friends and family. So as someone obviously passionate about a quality produced product and wanting to make it available to a wider number of people, they got together with local farmers  in Amelia, Italy and Amelia Oil was born.

Edible Seattle: Part 2

Part 1 of Edible Seattle.

Immediately upon arrival in Seattle, we head straight to Ballard to La Carta de Oaxaca for a late lunch. The cuisine here is that of Oaxaca, the city and state often referred to as the culinary capital of Mexico. If I ever go to Mexico, this is the version of it I'll be interested in. Enjoy your beach resorts, this is my idea of the ultimate Mexican vacation.

This family restaurant feels confident. You won't find any pinatas and sombreros in this Mexican eatery. You enter into a fresh, monochromatic room with an artistic yet still rustic feel. Every inch of wall space is covered with a  collection of black and white photography of Oaxaca. White washed wainscoting and simple clapboard tables make the perfect complement to the red brick walls. The decor is so relaxed it seems unintentional. This place does what it does well, so it doesn't need to convince you that you are in a Mexican restaurant with the usual decor. Upon entering the first thing you notice is the women at a griddle and the incredible smell of just cooked corn tortillas and spices in the air. There are a handful of  young male servers- extremely efficient and friendly.  Everything here is made from scratch, including the thin, incredibly corn-y tortillas, such a revelation to most of us who will rarely have the opportunity to try a fresh masa corn tortilla. Beside the bar a line of rustic bowls filled with a variety of fresh made salsas, thin, authentic and brimming with flavours, filled often.

We start with a house made Agua fresca- a cold drink made from fruit or herbs, lightly sweetened- this one made of hibiscus flowers and is a gorgeous deep crimson. Just the right sweetness and acidity to go alongside a basket of warm, crispy, handmade tortillas chips and a bowl of unadulterated guacamole- simple avocado a hint of cilantro, chile and lime. Simple perfection! Did I mention the fresh made tortilla chips?

When the chicken tamales come to the table they demand attention. A large, leathery, brown envelope of banana leaves looks unassuming. With anticipation, we carefully unwrap it. Steam escapes, carrying all these complex aromas. Our mouths water. Forget the camera! Gotta eat! Inside is a dumpling of sorts. A moist mixture of masa, steamed chicken and their famous mole (a destination dish alone) make this dish unforgettable.  While I'll admit this is the first tamale I've ever eaten, so I am no expert, but I'm fairly confident that this is as good as it gets. Perfectly cooked black beans are the perfect accompaniment. This as a must try here.

Many of us grew up thinking tacos were a much different dish than the photo below and what a shame. A bigger shame is the number of people that will live their lives not knowing what a real taco is. Well, let me tell you. This is IT! Thin, subtle, fresh white corn tortillas warmed, topped with chunks of moist barbecued spiced pork and restrained sprinkling of fresh chopped cilantro and onions. Topped off with a  couple of their glorious salsas and I am so very happy....

Pacing ourselves just a bit we head downtown for an evening of very different experiences. Our first stop is Belltown tapas bar, Txori. Basque tapas to be exact. This is part of the team that owns extremely popular Harvest Vine another great Seattle restaurant. This snug hoppin' little tapas bar serves traditional tapas which means each order is really only 2 bites. Their menu is diverse and there is something for everyone. We enjoyed a Spanish Kir cocktail with a few little bites as a great pre dinner snack. The menu has simple plates of olives or more interesting chorizo and chocolate combinations along with assorted cheeses and a number of hot dishes such as beautiful crunchy spiced chickpeas and little meatballs. This is the perfect place to grab one of their inventive cocktails or Spanish wine and a few bites at any time of day, but especially late at night.

Next stop, Serious Pie! We first visited Serious Pie 2 weeks after it opened in 2006 and we've been talking about it ever since.  Owned by Seattle restaurant guru, Tom Douglas, the name of this place says it all.  It's a small room with communal bar height tables which contribute to the lively neighborly feel and an open view of the wood fire oven.  The menu consists of a small selection of perfectly crafted pies from my favourite Wild Mushroom with Truffle Cheese to the classic Margeurita that includes buffalo milk mozzarella and San Marzana tomatoes (the best of the best) as well as offerings with arugula and egg and even clams. To make decisions difficult there is always a special or two to choose from. Luckily this is perfect sharing food so go with a group.  A varied and affordable Italian wine list rounds out a few well done salads, but I usually leave room for the main event. These pies usually do not feature a tomato sauce base, usually only have about 3 ingredients which are all of utmost quality and is NOT loaded with cheese. In fact some have none at all. The crust is thin, chewy and crunchy all at the same time, perfectly charred by the wood oven and so much flavour from a long cold fermentation process. Each pie comes fresh from the oven with a drizzle of olive oil and sprinkling of course salt. If this doesn't sound like pizza to you, come to be enlightened. And don't expect to say much to your date when the food comes. Its hard to concentrate on anything but the amazing taste of this pizza once its steaming in front of you.

Cream of Cauliflower and Saffron Soup

Spring is definitely here. Not just because the date on the calender says so or that the magazines in the mail box have a picture with peas and fava beans and other such new crop vegetables. Nope, the chill in the air has been replaced by that familiar warmth that while not obvious at first, you relish with the memories of warmer seasons past. The sun seems brighter, warmer and more at home in its environment, all around me crocuses have given way to the first daffodils, and cherry blossoms are finally showering our streets with that blush of spring that seems "so Vancouver" and can't help but form spontaneous smiles on faces throughout the city. I'm almost out of Ruth's garlic (sad am I) and the winter squash in the markets have all but disappeared. Yes, spring is here and how glorious it is.

This buttery looking soup you see above is actually a late winter staple and since I've already shared two soups with winter white vegetables, I thought this would be a great way to say good bye to winter and hello spring.

Kale with Morels and Creamy Polenta

 
DG and I sat down to this for dinner recently and in mid bite I realized what was a complete AP-er* turned out to be an amazing dinner. I pulled my camera out right away because I knew I simply had to share this with you. A seemingly empty fridge ended up inspiring me to cook this fabulous recipe inspired by something I'd come across online and a recipe from the Zuni Cafe cookbook for the best way of cooking kale that I know. I use this technique often to make boring winter greens like kale soft and inviting.

A simple dinner of winter greens and pantry staples like dried morels and polenta provided a nourishing, incredibly tasty dinner on a rainy Vancouver evening. When you walk by the kale in the grocery store this week and think "I never know what do do with this", pick it up because this will transform your view of this under appreciated vegetable. And this might also be your last chance to enjoy it. When that asparagus starts showing up on sale, we all know that kale won't be holding your attention.

Oh, and if you need a little more substance, I highly recommend topping it with a poached or fried egg for an even more perfect meal.

*DG's term for things I cook with limited resources. See if you can figure out what the AP stands for.