I get to wake up to this. La vita bella.

*I’ve got random bits to share with my precioussssesss today so I’ve decided to break it down into three categories: local, national and international. I won’t be a bit offended if you simply scroll to the section that applies to you, since if you don’t live in the state of Washington, for instance, The Taste of Tulalip likely won’t mean much to you. BUT BEFORE YOU SCROLL, I would love it if you would consider casting a vote for me in round 5 of the Project Food Blog contest. The competition is getting stiff- we’re down to 72 bloggers from over a thousand who entered, so at this stage of the game your vote would mean the solar system times infinity to me. You can vote here and you can read my entry here if you haven’t already.

Local: The Taste of Tulalip

a standout from the upcoming Taste of Tulalip

Last week I had the opportunity to attend a media preview of the annual Western Washington event, The Taste of Tulalip. The event will take place November 12^th and 13^th and it’s a don’t-miss. A myriad of courses carefully chosen by executive chef Perry Mascitti complete with expertly paired wines by sommelier Tommy Thompson will have you swimming in culinary ecstasy. Plan to nab extra bites of the Wagyu Beef Shortribs and Angus Beef Tenderloin on a bed of blue cheese potatoes- it’s a world-class dish. Tickets are available here. Consider staying the night, or even make a weekend of it. The (100% nonsmoking) luxurious hotel rooms are spacious, contemporary and well-appointed and the rates can’t be beat. There is also an adjacent outlet mall that boasts a deeply discounted Le Creuset store. Sound like a foodie wet-dream yet?

National: Figs and Quince Abound- Don’t let them get away

I recently had a craving for a seasonal slice of down-home pie, so I looked no further than the prolific produce at the farmer’s market. Both quince and figs are out in full-force, so I made a quince custard tart topped with spiraling figs, jewels of spherified balsamic vinegar, and foie gras Chantilly cream. Yes, that is as down-home as I get, and yes, this “pie” does benefit from international influences. For example, I love me a good pasta frolla crust, which is something I learned to make in Italy. I replace some of the butter for duck fat as an homage to scintillating decadence. While quince are widely used to make the Spanish spread, membrillo, they are quite readily abundant across the US; they are a great baking fruit. They pair perfectly with the figs that are bursting at their sweet seams this time of year, and both taste richer with a light acid touch- hence the balsamic jewels, which are simply spherified drops of balsamic vinegar. I had some leftover foie gras in the refrigerator and I love transforming it for sweet applications, so foie gras Chantilly was a natural light cream selection to top this heady tart.

International: Are you a Food Ninja?

Joan Nova's photo submission (image links to her blog)

I’ve noticed a good deal of internet chatter recently about the unfairness of many online opportunities being available only to US citizens. Well my fellow food ninjas, Bella Ninja, Fuji Ninja and I, Salty Ninja, are doing our small part to alleviate that with our Food Ninja contest. It is OPEN TO ANYONE on this fair planet (sorry to my peeps on Dagobah, we can’t yet ship intergalactically). You have to get your submissions in by October 24^th, and you can read the full details here if you think you’ve got what it takes. Remember, the prizes are off the hook, such as:

  Ninja Chef’s Knife from Ergo

  Ninja Rice Cooker from Zojirushi

  Ninja Spicy Sampler from Marx Foods

  Mark Bittman’s awesome new food ninja book Food Matters

  10″ Frying Pan from Mans Pans

So why are you still reading this? Go get your ninja on, dahlinks.

Got a multi-day Coq au Vin simmering away in the Le Creuset? Need a quick amuse bouche to wow your guests while you’re putting the finishing touches on the wine-soaked coq? Do I ever have the perfect little niblet for you.  Brace yourselves, I’m rolling around in the quince paste again, people.  I can’t get enough of the stuff ever since we had a bountiful quince harvest here in Washington State last month and I made a batch of paste large enough to feed Tiger Woods’ bevy of buxom blondies.  It really couldn’t be easier to make; just slice some quince, toss it in a pot with water and sugar, and let a hot burner and nature take its course.  After an hour or so you’ll have a thick, creamy paste that you can spread on everything from toast points to tater tots. Well, not really tater tots, I just liked the alliteration, you know my weakness.  Sub the tater tots for taleggio and we’ll all be happy in one big alliterative, tasty bubble of quincey ooze. 

In all seriousness, quince is the new caviar in some social circles, and these little babies will tide your guests over right nice.  Three ingredient appetizers are often spectacular, I think it’s that whole rule of thirds thing.  Just slice some manchego cheese, slather it in a smear of quince paste, dollop a Marcona almond on top and prepare for closed-mouth ooohing and aaaahing from your happy hostees.

Read more

One post and two recipes- I must really be getting into the holiday spirit of giving, folks!  It all went down like this:  right about this time every year I get so steeped in festive cookies, eggnog, holiday muzak and mall madness that I simply need a break from it all lest I should find myself menacingly brandishing a meat cleaver at the next poor soul who steps into my kitchen. 

 At this moment, I begin to dream of the greatest Christmas I ever had, spent sunning myself on a Mauritian beach far far away from the hullabaloo of snow-drenched streets and plastic manger scenes.  At the first inkling of burnout I head to the laptop and search out last-minute fares to somewhere, anywhere but here to escape to for the holidays, knowing full well that I will spend it here, because I’ve already decked the halls, wrapped the gifts, and planned the menu for the big day.  I start to reason with myself, Linda, you hate to travel during the holidays, plus Bentley is too young to appreciate Caiphirina’s on the beach and mama in a bikini anyway. 

Read more