Set up Zoom call for Geoff in Elena at fusion

Set up for 11 o'clock next Wednesday email Group

Healthy Ranch Alternatives #dressings #dips @recipes

Healthy Ranch Dressing
1 tsp. vinegar 1 tsp. garlic salt ½ tsp. salt 1 tsp. fresh pepper 1 tsp. lemon juice 1 cup Greek yogurt ½ tsp. mayonnaise 1 tsp. fresh parsley 2 tbsp. grated Parmesan 1 tsp. water ½ tsp. lemon zest ½ tsp. Dijon mustard. Combine all ingredients and chill before serving.

Recipes from the $64 Tomato

Leek Soup (or switch leeks with peas or asparagus)

3 leeks (1.5 lb)
2 tbl butter
3 medium potatoes (yukon!)
4 cups chicken broth
1/2 cup heavy cream

Slice leeks into 1/2 inch pieces, sauté in butter for about 10 min until translucent.  Meanwhile, peel/cut potatoes into chunks; add to leeks. Add broth. Boil until soft, about 30 min.  Use immersion blender. Return to stove and add cream until almost a simmer, then season & serve.

Bread & Butter Pickles

35-30 six-inch cucumbers
6-8 onions
2 red peppers
1/2 cup kosher salt
5 cups apple cider vinegar
5 cups sugar
2 tbl mustard seeds
1/2 tsp cloves
2 tsp turmeric

Slice onions, cucumbers, peppers; combine with salt, let sit 3 hours, then drain well.  Then combine rest in pot, bring to boil, turn down heat. Then in add cucumbers and heat until steaming, do not let boil. 

Places to Try for fun eats - some new, some not @eatingout

Some of these we can try together- others are ideas for you for lunch since they are near your work.

CURE on Capitol Hill: Small, cute Cure has a beautiful meat slicer and lots of cured meats to go with it, as well as other under-$10 snacks like cheeses, a mortadella and pecorino sandwich, and maybe tuna-and-caper-stuffed Calabria cherry peppers. Then there's cocktails, a nice little wine list (a Chateau Bas rose, a grüner veltliner, a Barbera, more, $7 to $8 a glass), a nine-seat bar, and a few tables. The windows (lots of them) look out onto the tennis courts at Cal Anderson Park, and it looks like it will be very satisfying to sit and drink wine on a summer evening while watching other people play tennis. Cure’s motto: Vintum remedium es. ($—$$)

WILD RYE BAKERY CAFE downtown: The head baker here came from the Herbfarm, which bodes well. They serve light breakfast and lunch items—quiche, muffins, sandwiches, salads, soups, etc.—as well as lots of baked goods and breads on the street level of the Washington State Convention Center. It has been called “adorable.” ($)

· COA MEXICAN EATERY & TEQUILERIA in Maple Leaf: A coa is an old-school tool that jimadors still use to harvest agave. COA is “a sophisticated, low-stress neighborhood eatery,” with more than 50 kinds of tequila to further reduce the stress. COA’s food deploys local ingredients, with salsas and sauces made fresh daily; owner (and third-generation restaurateur) Edgar Carreon grew up in Ciudad de Durango and Sinaloa. COA’s happy hour looks good—Mexican beers for $3, house margaritas $5, tacos $1.50, and other snacks for $3 to $5. ($$)

· NOOK in the University District: This tiny place on the Ave is co-owned by Alex Green, who started cooking in his hometown of Atlanta under Top Chef All-Star winner Richard Blais, and here has done time at Re:Public and Earth & Ocean. At Nook, he makes special-recipe biscuits (with jam or Nutella or bacon-egg-cheddar), sandwiches on Grand Central bread (like a meatloaf patty melt, white bean/preserved lemon/parsley/tomato, and maybe pork rillettes), and soups, all for (quite a bit) under $10. Note that hours are odd: Mon—Wed 10 am—6 pm, Thu—Fri 10 am—8 pm, and an excellent-sounding biscuit brunch on Saturdays from 8 am—2 pm.

TACOS CHUKIS on Capitol Hill: A Mexico City-style taco joint, including an adobada grill—a vertical meat rotisserie deployed thusly: “A pineapple on top drips juice and caramelizes as the meat cooks, and a slice of the grilled pineapple is served in the taco.” Um, YES, PLEASE.

Cafe Mox (Ballard)
5105 Leary Ave
Seattle, WA 98107
(206) 436-0540
Website
Card Kingdom is more than 7,000 square feet of gaming paradise (their description, not ours), and Cafe Mox is the attached bar and cafe, with sandwiches (mini grilled cheese!), salads, beer, wine, cider, and mead. They say you can bring pretty much any game in from the shop and try it out! Daily 10 am-10 pm

Sweet Grilled Chicken

Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce
Paltrow prepares one batch of this barbecue sauce with adobo to share with her husband and finishes another with soy sauce for the kids. "You can use it on basically anything grilled," she says. Two things to remember: The chicken tastes best when cooked on a grill so you get that char. To amplify flavor, Paltrow marinates the meat in some of the sauce before grilling, then lacquers the chicken again on the grill just before serving.

Ingredients

• 1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
• 1/2 cup ketchup
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless organic chicken breasts
• Vegetable oil
• ingredient info

Canned chipotle chiles in adobo are sold in better supermarkets and at specialty foods stores and Latin markets.

Preparation

• Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
• Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.

Read More http://www.bonappetit.com/recipes/2011/06/grilled-chicken-with-peach-bbq-sauce#ixzz1NDLLMThR

Lemon cheesecakes

From: Cupcakes by Pamela Clark. 

Lovely little book with beautiful photography and thoughtful, original treats (has many ideas that are not cupcakes but small individual sized servings!)

3.5 oz vanilla wafers
4 tbl butter, melted
Two 8 oz package of cream cheese, softened
3 tsp finely grated lemon peel
1/2 cup sugar
2 eggs

2/3 cup apricot jam
3 tbl brandy

1. preheat over to 275. line muffin pan (12 hole standard)
2. blend cookies until fine. Add butter, process until JUST combined.  Divide mixture among cups; press firmly & refrigerate 30 minutes

3. beat cheese, lemon peel and sugar in a small bowl with electric mixer until smooth. Beat in eggs. Pour mixture into cups.

4. bake small cakes 25 minutes. Cool
5. make glaze (last two ingredients) - heat jam/brandy in small pot over low heat & strain.
6. pour glaze evenly over tops of cakes; refrigerate 2 hours or until glaze is set.

Quinoa Pasta Salad Recipe

So if you tuned into Top Chef Masters this week, you know chef Michael Chiarello won the heart and belly of Zooey Deschanel, as well as the week's winning dish.

Zooey appeared as a guest who had a lot of dietary restrictions-vegan, gluten-free, and no soy.

Chiarello whipped up a Quinoa Spaghetti with Salsa Verde, Gremolata and Tomatoes.

 

http://www.bravotv.com/foodies/recipes/quinoa-pasta-with-salsa-verde-gremolata-and-tomatoes

 

Top Chef Masters, Season 1, Episode 8, Elimination Challenge, Winning Dish