We’re down to our last bit of fish – a trout fillet – before our next fish delivery from Surfin’ Seafood. What to make? On a chilly spring afternoon, a simple baked trout in pesto is a fulfilling weeknight dinner. We found this recipe using the lovely epicurious app – the recipe itself is from Gourmet Magazine.
The sun burst through the Seattle clouds for a few hours today, and we were delighted to get out into our garden to do some April planting. Right now, we’re planting arugula, sugar pod peas, potatoes, and herbs. Come see what’s going in the ground!
It was a glorious Saturday on the Key Peninsula this weekend, and after a quick hike through the woods in the back forty, we headed down to the beach to do a little exploring at low tide. The Puget Sound is full of all types of bounty, and we were quite excited to find a wonderful harvest of mussels, just waiting to be found.
When we first tasted this soup (modified from a recipe from Nostrana in Portland), it was so rich, complex, and almost smoky tasting, we thought maybe we’d accidentally put meat in it without noticing. But, we’re guessing the real reason it tastes so great is because both the beans and chard are fresh from the farm. We got ours from the farmers at Alm Hill. If you’re in Seattle, we recommend paying a visit to their stand at your local farmer’s market this weekend, and picking up some beans and a mix of their braising greens.
These simple appetizers, foraged up from around our neighborhood, made a perfect pre-dinner snack. We’re huge fans of City Cellar Fine Wines on 45th street in Seattle’s Wallingford neighborhood, which is where we got the Thurston Wolfe Lemberger. The folks at City Cellar know their wines, they’re easy to talk to, and they have regular wine tastings. Dangerous.
When blogging, it’s important to have appetizers on hand to keep yourself cheery. Have you been to DeLaurenti’s in Pike Place Market? They have lots of fun cheeses, including a harder raw sheep’s milk cheese from Croatia called Paskisir. It goes nicely with some Essential olive loaf bread and a bit of olive oil, balsamic and salt and pepper for dipping.
- Olive And Anchovy Tapenade, and Other Delicious Appetizers (seattlefoodshed.wordpress.com)
- Chestnuts Roasting in the Pike Place Market (seattlefoodshed.wordpress.com)
- Zamorano Cheese From Spain (canadacheeseman.wordpress.com)
You know that big snowstorm the Pacific Northwest just had? Well, we got a cute, manageable amount of snow at our house. But, down at the FoodShed on the key peninsula, the ice was too much for at least one tree, which decided it was cold and wanted to lay down on the cabin for a while.