fork.knife.spoon

a medley of summer

vegetables:

large green spinach leaves

red leaf & leafy green lettuces

fresh English cucumber

carrots

organic cherry tomatoes

red bell pepper

celery

scallions

fresh sugar snap peas ( a refreshingly sweet & crisp crunch )

fresh rosemary & basil

ground pepper

& a fresh squeeze of lemon

bruschetta....

august: a lovely time of year for ripe organic cherry tomatoes and savory basil

bruschetta : ingredients :

1/2 white rustic baguette cut into 1" wedges

1 pint of organic mixed cherry tomatoes; cut in half

12 leaves of fresh basil; finely sliced

1 green scallion chopped

1/2 red bell pepper

1 tsp. course salt

fresh ground black pepper

4 cloves garlic

1 tblsp. butter

1 tsp. olive oil

2 tsp. balsamic vinegar

1 fresh mozzarella ball sliced 1/4" thick

preheat oven to 425 degrees

prepare baking sheet with parchment paper

cut baguette into (8) 1" slices

chop garlic & set aside

slice tomatoes, basil, pepper, scallion & combine in mixing bowl along with half of the chopped garlic

pour in olive oil and balsamic vinegar, stir & add fresh ground pepper & course salt, cover & set aside

heat sauce pan over medium heat, add butter & allow to melt, separating milk solids from butter, add garlic, allow to saute only a few seconds, then evenly spread baguette slices, turning over to coat each side with the melted garlic butter, allow to brown on both sides.

once golden, pile chopped ingredients over the most golden side of each baguette slice, place 1 slice of mozzarella atop each piece.

allow to bake 15 minutes, the last 5 minutes, broil, on medium to allow mozzarella to brown, garnish with fresh basil leaves

a bite of Serratto

Serratto on nw 21st

yields an incredible palette of flavors:

a few musts are:

Margherita pizza baked in a wood fire oven; with fresh mozzarella, tomato and garlic, topped with fresh basil $10

Burger with white cheddar, bacon, bbq sauce and fried onions with pommes frites $10 (served medium rare)

ken's artisan bakery

Ken's on nw 21st

agh...the rustic raisin pecan bread, a must.

my mind wanders to all the pairing possibilities...

great with a soft double-cream brie cheese

or light spread of mayo & sliced sweet onion...

cauliflower & cheese

a cozy comfort

recipe:

2 heads cauliflower

3 cups tillamook extra sharp cheddar cheese

3 cups diced tomatoes

1 3/4 cups cream of chicken

1/4 cup white wine

sea salt & fresh cracked pepper to taste

directions:

cut cauliflower into small clumps, steam (medium heat) for 10 minutes

preheat oven to 425

place cauliflower, grated cheese, tomatoes, cream of chicken and wine into shallow baking dish.

flavor with salt and pepper, cook for 45 minutes.

branston pickle

the perfect English Branston Pickle sandwich:

Recipe:

Branston Original Pickle : by Crosse : Blackwell

Tillamook extra sharp cheddar cheese (thick slices)

Grand Central Bakery como bread

and of course Mayo

(also great on a burger)

YUM!

Grand Central Bakery's story on the Como Bread:

As one of the Northwest's original artisan loaves, Grand Central's Como fueled a bread revolution in Seattle back in 1989. Now a daily staple in many homes and restaurants, Como is our most versatile rustic bread. Perfect either as table bread or sliced for sandwiches, the Como is an Italian-style white with a golden, nutty crust and chewy interior.

Ingredients: Unbleached enriched wheat flour, filtered water, preferment (unbleached enriched wheat flour, filtered water, yeast) salt.