LAST SUMMER WEEKEND 2010 HENRY ISLAND, WA

Thanks girlfriends for inviting me to play! Lovely Amanda and Ga, and beautiful Rita!

Loving the time spent with Ga and Jim Hanna and best friends at the end of summer soiree on board the MV Jamal. I love being invited to cook for them and spend my time enjoying all their company. Visiting Craig Tall at his lovely home on Henry Island in the San Juan Islands is something I will look forward to again, starting now! First, his hospitality is extraordinary and the fact that he gives me carte blanche in his state of the art kitchen ... well heaven comes in many shapes and sizes, his cupboards, pantry and wine cellar runneth over. We were invited for dinner and invited to cook. Second the home is beautifully appointed,warm, comfortable and inviting and next, his caretaker David Miller. I was instantly attracted to a smiling, bright and gleaming face. I could tell he liked himself, confident and engaging, and I could tell he liked me. I enjoyed all the time we spent together cooking and smiling.

and now ... the food ... but first take a peek through the living area into the kitchen ... on stage

Five Spiced Pork with Asian Noodles, Roasted Tomatoes and Carrot Slaw

Grilled Rack of Lamb Balsamic, Mint and Oregano

French Green Beans, Ripe Peaches and Tomatoes, Basil and Cassis Vinaigrette with a brick of Cowgirl Creamery Goat Cheese crumbled all over the top.

Home and Cooking with More Avocados!!

Avocados are right a home in your fruit basket!

A beautiful bed of your favorite greens, For me it can be whatever is freshest in the market. I chose a mixture of baby greens, beet greens and fresh crisp peppery watercress 

Layered on top of the surprise bed of greens and avocado is vine ripened Campari tomatoes, fresh sliced peaches and nectarines, shredded carrot, cucumber and feta cheese all drizzled with a delicious honey dijon vinaigrette.

Whatever your pleasure, whatever the occasion, whatever your fun, mixing fruit with avocados in a beautiful healthy salad is a way to say I love you. And what better way than to start today, everything is right in your fruit basket. No recipe, just components of what you have, any greens will do, whatever your pleasure, be it feta, goat, brie or blue cheese. Make your own dressing, your favorite store bought is great or even a drizzle of good olive oil and a squeeze of citrus can be lovely. You have it all right at your fingertips and now it is time to enjoy your pleasure !

Bellingham Bay Washington Sept. 2010 Last Days, Last Hoorah!

Looking out over the breakwater in Bellingham Bay, Washington. As  I sit and wait for the sun to set, minute by minute, reflecting on my summer at sea, a warm blush of peace and happiness trickle down my every inch of being. 

Watching the fishing boats from the distance, like dots in the horizon, then larger and larger the mass of black become, obviously, 2 ton, diesel, fishing vessels coming in from the days catch. Glamorous no, but in these pictures they become romantic silhouettes.
   

Bill, the captain, has made his way in the dark. As he passes our boat he waves with a big thumbs up. About and hour later, after docking his boat, tying his lines and securing his ship, he pays his crew ... another day. I see him walking down the dock, he finds me sitting on the aft deck. He never comes empty handed. He greets me with a hug and a kiss and a beautiful Sockeye salmon. We visit over conversation and a cocktail, he is anxious to get home after many days at sea. Come to think of it so am I.

 DILL SALMON WITH GREEK SALAD

1 c. chopped seedless cucumber
2 c. chopped plum tomatoes
1/2 c. sliced red onion

1 crumbled feta cheese
2 tablespoons Dijon mustard
2 tablespoons sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil, plus a drizzle
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
 

Mix the first 4 ingredients together. In a separate bowl mix the next 6 ingredients together. Taste for seasoning.

1 side skinless salmon fillet (approx. 3 lbs)

Salt and freshly ground pepper

1/2 c. extra virgin olive oil
1 c. pearl onions

8 Campari tomatoes

2 T. dry dill

On a sheet pan lined with aluminum foil lay the salmon. Toss the tomatoes, onions, olive oil, salt and pepper together. Pour over the salmon and bake for 30 minutes at 375 degrees.

Serve with the Greek Salad. Enjoy!

AVOCADOS Healthy! Delicious! Nutritious! Back to School Snack!

Avocados are at home in any fruit and vegetable basket. Chop it, dice it, slice it, mound it on an English muffin or drizzle it with your favorite olive oil, vinegar or even ranch dressing (yum)

Now don't those look yummy?

Fruit Salad with Avocado? You bet!!!

 Peaches, Apples, Tangerines, Clementines and Nectarines ... don't forget the Avocado!

Eating Avocados puts Good Health right in the palm of your hand!

AVOCADO HONEY PUDDING

1 ripe Haas avocado
2 T. dried cranberries, cherries, blueberries or any chopped dried fruit
4 T. honey
pinch Kosher salt

Split the avocado in two even sections. Remove the seed. Hold the half avocado in your hand and with a small spoon slice and mash the avocado in the shell. When the avocado is mashed add the salt, honey and cranberries. Stir together and taste. Adjust with more honey, salt or dried fruit. Enjoy!

TOASTY PB-Avocado

1 thin sandwich round, English muffin, favorite whole grain bread or roll
2 T. peanut butter, almond, cashew or favorite nut butter
2 T. mashed ripe Mexican Haas avocado
pinch of Kosher salt
2 T. Demerara or brown sugar
2 T. coarse chopped pecans or favorite nut
* Can substitute honey for sugar

Toast the sandwich round (not split). Spread the peanut butter over the top. Spread the mashed avocado and Kosher salt on top of the peanut butter. Sprinkle the sugar on top of the avocado. Sprinkle the nuts over the top.  Enjoy!

Crispy Toasted Thin Sandwich Rounds with Creamy Nut Butter and Smashed Ripe Avocado, Demerara Sugar and Toasted Nuts! HEAVEN ON A PLATE!!!

Avocados are not just for Guacamole anymore!

CHEFS LOG SAN JUAN ISLANDS, WA. ROCHE HARBOR, AUGUST 25 2010

Beautiful Roche Harbor, San Juan Islands, walking into the gardens. The next few pictures are an invitation to walk with me on terra firma.  The photographs are as breathtaking and magnificent as Mother Nature can be. I know it is not food, but it does immerse me into its, color, light, texture and smells. Walk and sit with me as I fall in love all over again.  

All my love, hopes and dreams ....

CHEFS LOG SAN JUAN ISLANDS WA DATE AUGUST 20 2010

A full load of Dungeness Crab, only the males, six inches or more. Babies and females thrown back to the waters off Sucia Island in the San Juans. Lunch and Dinner look promising!

 

Fresh caught and cooked within the hour. We sit down to a lovely lunch with condiments, warm buttery baguette and a big mixed green salad. and don't forget a lovely crisp and cold white wine to wash it all down.

Leftovers get picked and chilled for a bountiful dinner. One for the pot and a nibble or two for the chef. I love cracking crab! Crack Cook and Smile!

Mis en place of fresh basil, ripe heirloom tomatoes, sweet bell peppers and garlic with lashings of great olive oil. A quick saute and within minutes dinner fit for a King  A grand crab and pasta feast. It doesn't get any better!

Pasta! Pasta! Pasta! Crab! Crab! Crab! Delicious and rich with flavor!

Voila'!

CRAB SPAGHETTI

1-2 lb. crabmeat (Dungeness, Alaskan King or Maryland)
½ -1 lb. thin spaghetti

1 c. extra virgin olive oil
6 baby sweet bell peppers, sliced thin
Heavy pinch crushed red chili flakes if desired
3 c. chopped ripe tomatoes
Big handful chopped basil and Italian parsley
2 shallots chopped
½ c. sliced garlic
Kosher salt and cracked black pepper

Cook pasta in well salted water to al dente. While pasta is cooking heat in a large skillet and add in the cup of extra virgin olive oil. Over medium heat sauté the chilies, bell peppers, shallots and garlic until soft.  Add the tomatoes and continue to cook for 2-3 minutes. Add the crab. When the crab is warmed through add the hot pasta and a ¼ cup of the pasta water. Mix together. Toss in the basil and parsley. Taste and season with salt and pepper. If you like more heat season with the crushed red chilies.  
Enjoy!

CHEFS LOG ALASKA DATE AUGUST 15 2010

Fresh caught British Columbia Sockeye Salmon Filet seasoned with lots of Kosher Salt, Fresh Cracked Black Pepper, Tarragon and Herbs de Provence, drizzled and puddled with great ExtraVirgin Olive Oil and baked with Campari Tomatoes and Pearl Onions. Now, preheat the oven to 425 degrees and slip it in for 25-30 minutes. Take out of the oven and let rest 10 minutes. Enjoy the aroma.. As you plate, make sure you give everyone a tomato, pearl onions and scoop up all that goodness in the olive oil for every serving. Don't leave a drop of olive oil in the baking pan  as you will want it for the drippings on that good toasty baguette. Enjoy it all with a crisp glass of Sauvignon Blanc or earthy Pinot Noir.

A new charter begins. A family from Germany. Dad taking his 3 adult children to a place where he grew up, British Columbia, Canada. As you view the photos you will know why. We call this “Eighth Wonder of the World”. Beautiful, magnificent, breathtaking and grounding. To be here is to be centered. Its just the feeling you get. Ahhhh, I am blessed.

Merlin, Abbygayle, Thomas and Champagne (like the bubbly)

Fresh Shiitake and Baby Bella Mushrooms served with the Salmon. The secret to delicious flavorful mushrooms is a medium to high heat saute, quick, move them around, lots of room in the pan (do not overcrowd the pan or the mushrooms become mushy), good olive oil, splash of sherry vinegar, liberal sprinkling of Kosher Salt and Crack Pepper, Fresh Chopped Tarragon and finish with a Nugget of Unsalted Butter. Swirl and Serve.

Fresh Berries. Raspberries, Strawberries, Blackberries and Blueberries, a perfect dessert to a rich in flavor dinner, but you need something to set the your palate and make it ready for the burst of sweet and tart juices. I suggest serving it with a lemony frozen gelatto ... rich, creamy sweet and tart. Chocolate Espresso is a nice finish too! And come to think of it ... we all enjoyed a syrupy cool sip of Limoncello.

I am nearing the end of my journey, my summer on the MV Jamal. Catering to wonderful families and friends that inspire me and my cooking to new heights. I am rejuvinated, excited and anxious to return to home. My family, my friends and my clients … I promise delicious food, beautiful presentations and … I have to leave something as a surprise ... teehee ... 

ENJOYING SUMMER TOMATOES (even in Alaska)

I know you are all enjoying ripe, Heirloom, Roma, Beefsteak and Queen Tomatoes. A big slice, salted, peppered with a drizzle of EVOO is absolutely my favorite, but when you want to serve those ripe, juicy, red and gold fruits as a major side dish or yet, a main course here is a recipe  I know you will love, Tomatoes Provencal.

 

 

TOMATOES PROVENCAL

6 large Roma or favorite ripe tomatoes, cut in half, seeds removed
2 ounces Mascarpone cheese
2 ounces goat cheese
2 ounces Parmesan cheese
Kosher salt and black pepper
Extra Virgin Olive oil for drizzling
Drain tomatoes upside down while making gremolata. Mix the cheeses together.

Turn the tomatoes right side up. Season liberally with salt and pepper. Divide the cheese evenly into the tomatoes. Pack in the gremolata on top. Drizzle with extra virgin olive oil. Place in oiled baking dish and bake for 20 minutes at 375 degrees. 

Gremolata:
1 cup crushed garlic croutons, small and coarse, not fine
¼ cup chopped sun-dried tomatoes, packed in oil
1/4 each cup chopped basil and parsley
1/2 cup shredded Parmesan cheese
1 tablespoon lemon zest
2 tablespoons chopped fresh garlic
1/2 -3/4 cup extra virgin olive oil
Kosher salt and cracked black pepper
Mix the first 6 ingredients together. Pour in ½ cup of the olive oil to form a paste. To test mixture, hold the some of the mixture in the palm of your hand. Squeeze and open your hand. If mixture holds together in your palm it is perfect. If it falls apart, add more of the extra virgin olive oil. Taste and season with salt and pepper. 
Enjoy!



Even summer in Alaska can be delicious. I always seek out and find the Farmers Market in all of our ports. I remembered Billy in Ketchikan, I met him two years ago and his bright smile and blue eyes seduced me to his stall. He farms in the summer, land of the midnight sun. His table is full and colorful and stuffed with seasonal fruits and vegetables. His artfully arranged baskets, big garden sunflowers and hand written cardboard box signs reminds me that this is a mom and pop, brother and sister summer business. A sweet half hour is spent reminiscing about our last visit and tales of the long winter and no fish. I bought as much as I could carry and then came back the next day with a gift of brownies. Sweets for the sweet.   

CHEFS LOG ALASKA DATE AUGUST 8 2010

Our right of passage. Today we leave Ketchikan, Alaska, just us girls. Feather, our fond name for Jim, Jennifer's father, has passed the baton of this 170 ton, 76 ft,,  24 ft. beamed, ocean going, Hatteras hulled, MV Jamal.  The Inside Passage is sometimes just not that, inside. We are set to cross open ocean to reach Campbell River in four days via Dixon Entrance, Milbank Sound and the Queen Charlottes. This season marks our 20th and it is with bittersweet smiles that we go without him on the bridge. He knows this vessel like no other and has made this crossing a hundred times. He eats, sleeps and breathes every nook and cranny of every nicely tucked away hidden spot. He knows where to lay her anchor when seas or darkness rise or fall and fog forbids travel. His daughter, my friend, my Captain Jennifer, First Mate Jeannette, Crew Kathy and myself are taking the MV Jamal, this right of passage, like we have been  given the delivery of the Compass Rose. I myself, have made this voyage a dozen times, always with Feather. I am honored to have been handed his life, his best friend, that he has shared with me for 20 years, to bring her safely home.

We had some apricots, white wine, peaches, butter,brown sugar,  cinnamon and leftover homemade biscotti. No recipe no measurements,  just good ingredients put into a baking dish and baked at in a 350 degree oven until the fruit was soft and the butter, white wine and sugar made a syrupy sauce underneath a crispy sweet crust.

Dawn came at 4:45 with the generator calling us to wake. Wake up you sleepy head. Beautiful colors of blue and soft pinks drew our destination to the horizon.  Once outside of our lovely anchorage rolling swells and fishing fleets with outstretched nets keep us all awake and all eyes wide. Wrist bands are applied, saltine crackers and candied ginger also take there place in the wheelhouse. Our stabelizers keep the big swells to a soft, sleepy, rolling motion that caresses you to close your eyes and dream of romantic ports. Captain wants some chicken tenders extra crispy. I turn the oven on.

Fog, fog, fog, and we can't see a damn thing. All eight, lovely lady hands and seductive eyes are on deck with field glasses pointed port, starboard, bow and stern. Horn blowing every two minutes with the manual finger on a wheelhouse blast for 4-6 seconds. Less than a quarter mile visibility leaves us with only radar and AIS, Automated Identification System, boats show up on a Navtec screen with name, rank, length and distance from us. Radar, necessary but, fashioned at best, a blinking light on a screen, sometimes slow to respond. If it is moving, it is a vessel, if not, probably a rock. Sometimes pods of whales can show up. We are all seasoned travelers and while the weather casts a serious note there is always fun to poke and laughter with the yayas.

Prince Rupert is our border crossing. We dock and wait for the patrol to give us the welcome wave to a foreign land. Welcome to Canada! We declare the berries, fruits, wine and tobacco, and take our few minute meeting, one on one.              

Questions answered we are on our way.To a nice little anchorage that greets us after our 12.5 hour day. Napping, charting, sunning, we are ready to settle in and dance in the salon and sing with Jeanettes guitar. AHHHH and dinner Salmon with Herbs De Provence, Lamb Chops, Olive Oil Mashed Potatoes and Arugula Salad and don't forget dessert, what ever is leftover from the crumble that has been inching smaller to its last portion.We retire to our staterooms for a little read and sweet dreams...

 
Fog and more fog with less visibility is our wake up call, that and the purring of the generator at 4:30 hrs., which dangles a strong espresso at the other end. Grenville Channel will take up a good part of the day with 4-5 hours navigating through that currentous channel. Fog hanging low and caressing the upward tree lined granite slopes that resemble women's voluptuous bodies, intertwined and wrapped around each other. I see them as you would see shapes and stories in the clouds. I greet them every time, but no camera can capture their exquisite familiar beauty. For my eyes only?

Sun sun sun and little caps of white by the time the clock strikes 9. Fog is gone and morning has broken. Captain napping and the girls press on, spotting each other at the helm. 

Temperatures rise to 80 degrees and well, we are, all girls. On with the sunscreen and off with our clothes. Naked charter begins. This mental picture is for those only whose imaginations can paint our lovely reflections amidst blue skies and even bluer waters. Sorry, no digital please.

We say goodnight to our engines at 2100 hours (8pm) as we move farther south the days get shorter. We are enjoying our time together especially now that sunshine is an everyday greeting. Soon we will be in Campbell River and get ready for our next guests. Wish it were you!