EPISODE #93 -
SATURDAY OCTOBER 8, 2011
The rains have
returned to usher in the fall. I have to say it was good to get
some rain. Of course things chilled off quite a bit too. I
think the cold has come too quickly. In fact, in our house, we
were refusing to turn on the furnace until November, but had to
give in this past week. Another sign of fall! We are also
outside trying to harvest the remaining vegetables from the
garden and it is giving us a chance to assess the house for the
coming winter weather. Good thing we had the ‘fall maintenance
check off’ list from last week’s show! You can get a link to it
in our archives section. Enjoy the season!
Fall Wreath
It is time
for a fall beautification project with Kim Foren at
Geranium Lake
(503-228-1920). The fall garden gives us a lot of materials and
inspiration for getting creative and Kim showed us how we can
use those materials to build a nice wreath for our home. The
first one we saw was the rose hip and manzanita wreath. She
had added the rose hips to a regular manzanita wreath, but you
could add just about anything you wanted to dress up your
wreath. Anything from berries to glass balls can be added to
make a splash. The next wreath was made using ‘Chinese
lanterns’. These are a perennial in the fall garden and she
simply cut off the flowers/seed pods and glued them to her
‘base’ manzanita wreath. It made a simple wreath burst with
fall color. The third wreath was a lichen/moss wreath that had
small dried sunflower heads glued to it. Once again a simple
idea with a fall twist! Wreaths don’t have to be full of
flowers and foliage either. The next one we saw was a simple
wreath made from moss and lichen covered branches. Very bare,
but very striking, and it will last forever! Finally Kim showed
David how to build his own wreath. Kim had a metal ring that
she got at a local craft store and a spool of fine wire. Then
she showed David how to make a small bundle of magnolia leaves
by cutting and combining them together. Once the bundle is made
you can just wire them onto the metal ring. If this all seems a
little too much to tackle you can check out the list of classes
that Kim hosts throughout the year. Just check out her website.
NYC – Wine Braised Chicken
In this ‘Now
Your Cooking’ segment our own Chef David joined Jenna at the
NW
Natural Appliance Center (503-220-2362) to share one of his
family’s secret recipes, ‘wine braised chicken’. First we
browned the chicken in a pan with a little oil. Your chicken
has to be dry and thawed out or it won’t brown correctly. Once
it is browned on both sides it can be taken out of the pan. You
can empty out some of the oil from the chicken and then add your
vegetables to sweat them down and soften them up. We added
mushrooms, onions, garlic cloves and shallots along with a
little butter back into the pan. Once everything was nice and
blended together we added a little wine and then the chicken.
Once the chicken was back in the pan we added enough wine to
come up to about 1/3 to ½ of the way up on the chicken. We then
simmered the chicken for about 15 minutes. We were using the
Dacor stove which had a special double burner system that allows
for the very low heat you need for simmering. It also had a
continuous grate so you can easily move pans back and forth
across the cooking area. After about 15 minutes we turned the
chicken over and let it go for about 15 more minutes and it was
ready. This is an easy recipe that you can use over and over
again, and people will love it every time! For more information
check out this link to the NW Natural website.
Cupcake Jones Frosting
Licking the
spoon was one of the highlights of helping out in the kitchen,
and the frosting spoon was the most coveted of all! We had the
dream job of helping to make the Cream Cheese Frosting at
Cupcake
Jones (503-222-4404) in the Pearl District. Cupcake Jones
is a must see place if you have a sweet tooth. Sabrina, the
master baker, even shared the ingredients with us. To start you
need 1 ½ pounds of cream cheese, 8 ounces of unsalted butter, ¼
teaspoon of salt and ½ teaspoon of vanilla extract. Mix these
together on a medium speed on your mixer. You want to make sure
that there are no lumps in your mixture. Check it often to make
sure the lumps are all gone. Once the mixing is done, you then
add 2 ½ pounds of powdered sugar to the mixing bowl. You will
need to sift it to make sure all the lumps are out the sugar as
well. Return the bowl to your mixer and set the speed for as
slow as you can. This will keep the powered sugar from blowing
up in your face. If it does that, you will be breathing sugar
for the rest of the day! Once it is folded in you can set your
mixer to a higher speed for the final mixing. After a few
minutes it should be done, but you will not want to use it yet.
The frosting is too warm at this point, so you will want to put
it in the fridge for a few hours to let it set up and harden a
little bit. Once you have tried yours, stop by Cupcake Jones
and see how your recipe matches up with theirs, you won’t regret
it!
Lemon Tips
Lemons are
not only tasty in your drinks and other recipes, they have many
other uses. David and Robin found some uses for lemons around
the kitchen that they wanted to share. First of all, you can
use them as a decoration in your kitchen or on your table. They
have a relatively long shelf life and give off a light lemon
fragrance over time. You can even use them in a clear vase with
water and they will help keep the water fresh. When they start
to ‘turn’ you can toss them into your garbage disposal to give
that appliance a fresh scent. Also because of the high acidic
level of lemons you can cut them and use them to disinfect
items. David used a piece to disinfect a cutting board. They
can also remove stains. If the stain is on your cutting board
just rub some lemon on it to help remove the stain, plus ½ a cup
in your laundry will help remove stains from your whites. The
lemon juice will also help to whiten your nails if they become
discolored by nail polish. If you are feeling under the weather
you can also use the lemon and mix it with honey and hot water
to make your throat feel better. Finally, lemon will help keep
avocados and apples from ‘browning’ after they have been cut.
Simply rub a little lemon juice on the fruit to keep it looking
fresh. Lots of tips from a little piece of fruit!
Asian Catfish
Last week we
showed you how to make a gluten free salad roll. We were so
impressed with the recipe that we wanted to do another one from
the cookbook ‘The Gluten Free Asian Kitchen’ with author
Laura B
Russell. This time she chose a recipe that featured a
Vietnamese styled sautéed catfish. It is really quick and just
requires a little bit of chopping for prep. While David did the
chopping of dill and cilantro, Laura breaded and fried some
catfish in a rice flour mixture (rice flour is generally gluten
free). Once again we stress that you read all the ingredients
lists before you start to make sure they are gluten free. You
can use non gluten free products if you want and it will still
taste great. Laura wrote the cookbook because everything she
has read about gluten free cooking was about ‘giving up’ things,
especially the flavor. We have to say she was successful, these
are very tasty recipes! While the fish finished up we combined
the dill and cilantro to some peanuts and chopped green onions
in a pan to make the topping. The final assembly was a great
combination of colors and aromas! We had a base of noodles with
the toppings of the catfish and the peanut/onion mix. This was
finished off by Vietnamese sauce that had sugar and rice vinegar
in it. If you would like to
try this recipe it can be found
here, or better yet, pick up a copy of her books and
enjoy some healthy and very tasty dishes! |
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