jamie of all trades

siggi's icelandic yogurt

iceland.  it's given us igloos, bjork and now siggi's icelandic yogurt.  siggi's is a skyr-style yogurt which is a traditional yogurt in iceland.  according to their packaging, it's as traditional as 'apple pie in the states.'  i found siggi's to be thicker than regular yogurt and not sweet.  this yogurt would be perfect with fresh berries, granola or mini chocolate chips.  i might even find myself cooking with it.  you can find siggi's at whole foods. 

oh yeah, if you rip of the label, you can recycle the packaging. and if you live in seattle you can recycle the whole thing.

bastille seattle

run... don't walk to bastille in seattle.  i went friday night and it was fantastic.  the decor is beautiful, it's like you've been swept away to a parisian cafe.  white tile floors, sleek black high tables and a fantastic chandelier in the back bar.  we drank rose and ate lamb burgers with frites and aioli.  but the best dish came at the end.  the peanut butter and salted caramel ice cream business {i can't remember the official name but it's first on the dessert menu} is unreal.  you simply must try it. i'm going back for sure.
 {logo via}

 

restaurant excitement :: delancey

there's a new restaurant opening in seattle.  today at 5 p.m. actually.  it's called delancey and i'm really excited for it.  not only for the food {it's a pizzeria, if you're curious} but i've been following along with the restaurant opening progress via - flickr :: twitter :: blog and i can't wait to see how it turns out.

 

{image via}

my excitement grew even more after reading this lovely article in bon appetite. i think you'll like it.  it's goes beyond just opening a restaurant. it's a sweet article about where you think you're gonna go and where you actually end up.  which i always think seems to be two different things. the last paragraph is my favorite. if you only read one part, read that. it's just beautiful.

summer weekend :: rosé wine

it's going to be super hot in seattle this weekend.  they've even announced a sever weather warning.  and there's a lot going on too - birthdays, soccer game, boating, it's going to be nonstop fun.  i'm going to need a beverage to bring along.  since its too hot for red wine and i don't like white i'm thinking rosé. a lot of people have a bad opinion of rosé but it's actually a fantastic wine. check out this article from the seattle times about rosé.

my dad has been in the wine business for over 30 years and here are his thoughts on rosé:

    "The quality of rosé wines have become very high over the last few years.  The best are dry, crisp,     and very flavorful.  I think a chilled rose would be perfect with a summer salad, fresh shrimp, or
even grilled chicken."

i really like this rosé by saviah. enjoy your weekend and perhaps have a glass of rosé.

greek bruschetta appetizer

i love greek salad and i love bruschetta. so naturally i'm going to love a recipe that combines the two. the mother of all trades found this recipe in a wine cookbook and it's called greek salad on cucumber rounds. but i think greek bruschetta is more fitting so i'm changing it.  this recipe is quick, easy and a great way to eat two fresh dishes in one.

1 cup kalamata olives, chopped

1 cup tomatoes, seeded and diced

1 cup english cucumbers, peeled, seeded and diced

1 cup crumbled feta cheese

4 tbls olive oil

1 tbl red wine vinegar

1 tbl fresh lemon juice

2 tbl oregano, chopped

2 tbls minced shallot

1 tsp lemon zest

kosher salt to taste

ground pepper to taste

1 cucumber, sliced

mix olives, tomatoes, cucumbers, feta together in a medium sized bowl.  in a small bowl whisk olive oil, vinegar, lemon juice, oregano, shallot, lemon zest, salt and pepper together.  pour over the ingredients in the medium bowl.  top each cucumber slice with about 1 tablespoon of the salad mixture and serve. 

:: don't forget about the GIVEAWAY! ::

gourmet s'mores

did you have a good long weekend and 4th of july?  i had a blast on the oregon coast for my friends wedding. one of my favorite parts* of the weekend was sitting around a beach bonfire with my friends making s'mores and lighting off fireworks.  i'd heard of a gourmet s'more but never made one.  i highly, highly recommend the next time you camp or have a beach fire.

  

marshmallows

graham crackers

reese's peanut butter cups

tamark firehouse red and pbr (optional)

on a stick or skewer toast 2 marshmallows to your liking - golden brown or black chard.  on one half of a graham crackers place a reese's peanut butter cup, add the marshmallows and top with the other graham cracker.

*one of my least favorite parts of beach fires, i can't get the smell of smoke out of my hair!

sangria from food + wine magazine

if you're going to watch the real housewives of new jersey reunion {i know, gasp!} you better have something to wet your whistle.  i made a batch of sangria from a recipe i found in the latest food + wine magazine.  the recipe suggested using a viognier since 'it has a nice balance of fruit and acidity.'   i used a bottle of oak grove viognier - it was the #4 best value wine in the wine enthusiast. {thanks, father of all trades.}

1/3 cup sugar

1/3 cup water

1 cup grand marnier

1 bottle viognier {recommend oak grove}

1 chopped mango

2 peaches, cut into thing wedges

1/4 cup mint

in a saucepan, cook sugar and water until the sugar dissolves.  you can make this a day ahead if you like, refrigerate overnight.  transfers sugar syrup to a pitcher and refrigerate until cold.  stir in grand marnier, viognier, mango, peaches* and mint. serve immediately.

*tip for cutting peaches: run your knife around the peach to cut in half. then go around the peach and cut into small slices.  it will make cutting your slices the same size easier and the fruit won't slide around as you cut.

i'm not a huge white wine fan but this was perfect, not too dry, not too sweet.  very refreshing.  i can't wait to make this on a hot august night when the peaches are really ripe.  i feel a summer time classic coming on.

mini haagen dazs

one of my favorite memories of how the mother of all trades entertained was instead of serving an elaborate dessert, she'd plop haagen dazs bars down on the table for her guests.  i would be so disappointed when i'd see the wrappers left on the dining room table the next morning.  i felt like i missed out.

well, i'm not missing out now.  have you seen these?  mini haagen dazs bars!  i only found vanilla almon so i'm curious if there are other flavors. they are the perfect size, just a mini version of the classic haagen dazs bars. highly recommended.

from the mail bag: margaritas

every party needs a good cocktail, they're more fun.  i'm going to a wedding shower on saturday and the hostess is looking for a cocktail to complement the mexican theme menu.  and what do you serve with tacos? margaritas of course!  the hostess of the shower sent me this email earlier in the week:

• Hi Jamie of all trades,  I would like make a pitcher (or more) of margaritas for my friend Kristi's wedding shower. Do you have a good recipe?

si, senorita!  i do.  i like this recipe from the barefoot contessa {of course.}  it makes a pitcher and isn't too sweet, like a lot of mixes are.

1 lime, cut in half

kosher salt

1/2 fresh squeezed lime juice {5 limes}

2 tbls fresh squeezed lemon juice {1 lemon}

1 cup triple sec or 3/4 cup cointreau

3 cups ice

1 cup white tequlia, i've always heard white tequlia is better.

to get the maximum juice from you limes, roll them around with the palm of your hand to loosen them up.

if you like margaritas with salt, rub the outside rim of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

combine the lime juice, lemon juice, triple sec {or cointreau} and ice in a blender and puree until completely blended.  add the tequila and puree for 2 seconds more.  if the margs aren't sweet enough for you, all a tablespoon of sugar and puree 2 more seconds.  fill a serving pitcher with ice and pour margaritas over.  makes 6.

cheesecake thumbprints

a while back when i went through my martha stewart baking handbook and a picture of these cheesecake thumbprints caught my eye.  i am a sucker for anything bite size.  it's just more fun.  also, these cookies are really good the next day.  just keep them in the fridge and pull out twenty minutes before you serve.  such a nice way to enjoy a little cheesecake.

4 oz cream cheese, room temperature

1/2 cup sugar,

1/4 tsp salt, plus a pinch

2 large egg yolks

1 1/2 tsps sour cream

1/8 tsp vanilla extract

2 sticks unsalted butter, room temperature

2 cups flour

in a bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.  add 1/4 cup sugar, a pinch of salt and beat until smooth.  add 1 egg yolk, sour cream, vanilla and beat until smooth.  transfer to a small bowl and refrigerate for about 30 minutes.

preheat oven to 350, with rack in the upper and lower thirds.  line two large baking sheets with parchment paper; set aside.  in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and remaining 1/4 cup sugar on medium speed until well combined, scraping down the side of the bowel as needed.  add remaining 1/4 tsp salt and egg yolk, beat to combine.  with mixer on low speed, gradually add the flour, mixing until combined.

shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart.  using the lightly floured end of a think wooden spoon handle (or your thumb), make an indentation in the center of each ball.

bake 10 minutes; remove from oven and make indentations again.  rotate sheets, return to oven and bake until edges of cookies begin to turn golden, 7-9 minutes more.  transfer cookies to a wire rack to cool completely.

using a small teaspoon, fill the center of each cookies with about 1 teaspoon cream cheese filling, mounding it slightly.  return cookies to the over, and bake until the filling is firm, 7-8 minutes.  transfer cookies to a wire rack to cool completely.  refrigerate in an airtight container, layered between waked or parchment paper, at least 4 hours before serving. (cookies can be refrigerated overnight.)