Blood Orange Vinaigrette

β€œA man ought to carry himself in the world as an orange tree would if it could walk up and down in the garden, swinging perfume from every little censer it holds up in the air.”
— Henry Ward Beecher

Blood Orange Vinaigrette

Solitude sometimes feel like healing to me. It's in that moment I can look around and see, truly see what is around me or feel the calm set in.  Do you need that time?  I know I do.

 There is so much noise and stimulation around us everyday.  Sometimes I need silence and other times I need that acoustic guitar with the musical lyrics of someone's voice rasping words into my ears. I stopped listening to words so many years ago.

  I had this recently at the park.  I put the headphones in and walked along the water. Is that what makes headphones so amazing? The control of the noise or lack of noise around us?  I'm not sure,  but I think so. Whatever the reason my mind was where I wanted it.

I watched:

  • the sky change color three maybe four times in less than an hour
  • the dog chasing the ball head straight into the water with an unfounded trust in his owner
  • the kite flyers waiting for that just right moment of wind to whip their stream of colors into the air. 

 Do you ever have these moments? Do you love them?

Magnuson Park Seattle

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 No one  stops your thought process and you write or dream or focus in your head.  You don't make a list of things you need to do,or stop and worry but rather you admire and smile about what is around you.

I love these moments.  I often write to you dear reader during this time.  I tell you about my day, my life, why I love something or  even why I don't.  

Sometimes I forget what I wanted to tell you but that's okay if those thoughts but are gone, or fleeting, I don't mind, because they were my thoughts,  and they let me be alone.

Days and times like that that make me realize why I create food to share.

 It's funny this sharing thing...  don't your think? it seems like most days I want to share but then again those moments of solitude they just can't be shared.

 They need me.

I need them.  

We need each other.

 You know what I mean? 

 It's not loneliness that's different, that's sadness.

This is  time well spent  making me, a better me. It's the "why" in why I want to share later.

 It makes me hungry for life, if I can get away with saying that on a food blog. πŸ˜‚

 I hope you get to have these times and if you don't I hope you make them for yourself soon.

 My food stems from these places.  My food confidence in the kitchen is built starting with theses moments and branch out from there like long stems on a willow tree.  

 My first attempt to be kitchen confident started with salad dressings.  I remember hearing something about "you know you're a real cook when... you don't have pre-made salad dressings in your refrigerator."   Hmm, a good goal to strive after, I decided. 

Blood Orange Vinaigrette Ingredients

It's been years now since I purchased salad dressing and it boosts my confidence even now to think I can pull out just a few things and make a nice simple vinaigrette or a yummy ranch dressing without the need for a trip to grocery land.

In fact I can't even tell you where to find the dressings in the grocery store anymore, because I stopped looking for them. That's progress. 

 It takes time in the kitchen to feel comfortable.

I liken it to getting to know your neighborhood after your first move into your home.  The area is new, you're unsure about where to go to get your haircut, who does the best dry cleaning, where to buy that quick cup of coffee in the morning or that slow Sunday cup o' joe.

Your comfort zone comes in time.  You ask others,

you try a few places,

you find your niche, you get to be a regular

and suddenly, you find yourself offering advice to someone else on where to go.

 Yeah, that's what it's like being kitchen confident.  You will get there I promise,  give yourself time.

  •  Let yourself have that solitude.
  •  Allow yourself a few mistakes on making that vinaigrette.
  • Make it for your before you share so you know that you love it.  

And if you still feel in doubt, Stop. Take a breath, and think 3  to 1 . 

3 oil  (TBSP)

to

1 vinegar (TBSP)

See it's as easy as 3...to....1.

I knew you could do it.  I love that about you, my confident kitchen friend. 

Happy Cooking!😊

Fresh Blood Orange Juice

Ingredients:

1/4 cup blood orange juice (2 oranges depending on size)(fresh squeezed)

1/4 cup  lemon juice (fresh squeezed if possible)

1/4 cup champagne vinegar

1 TBSP dijon mustard

1 TBSP honey or maple syrup

1 clove of garlic pressed or grated

blood orange zest 

1 1/2 cups olive oil

Salt and pepper to taste

Instructions:

Step 1

Squeeze oranges into jar or using juicer, juice oranges.  Next juice lemons.  I like to do them separately so that I have fresh squeezed juice to mix and match or drink as I like for later.

Step 2

In a mason jar or other jar with lid to  shake:  mix vinegar, and juices, mustard, honey, garlic and zest. With a tight lid, shake jar until blended.  

Step 3 

Remove lid and add olive oil to shaken ingredients.  Next with Lid on tightly shake all ingredients together until mixed.  Remove lid and taste.  Add salt and pepper to enhance flavor based on taste.  

Step 4

Before serving make sure ingredients are mixed in jar then add how much you prefer to salad of your choice. Start with a small amount as you can always add more.  I love it with thinly sliced raw root vegetables.  

Blood orange vinaigrette with shaved raw root vegetable salad

Tips

  • When juicing citrus fruits remove the rind and most of the white pith otherwise your juice will have a bitter aftertaste
  • Using a microplane grater for garlic will allow you to have a freshly grated garlic without all of the chopped chunks in the dressing.  Also it is great for zesting the citrus.
  • You can also make this dressing in a bowl and add the olive oil very slowly while whisking to have an emulsion that will stay in the jar and not need to be shaken.  But for me dressings are fine if they need a little shake πŸ˜‰
  • Shaved root vegetables such as rutabagas, golden beets, and radishes make a delicious accompaniment to this vinaigrette

Do you want to see a blog post on the shaved raw root vegetable salad? Let me know in the comments below.

Thanks!

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Dungeness Crab Salad

β€œThe crab that walks too far falls into the pot.”
— Haitian Proverb

Dungeness Crab Salad

It's been one of those weeks. The kind where everything that can go wrong does.  Trying to keep up that positive attitude all the while dealing with a gas leak in the house that no one seems to be able come and fix.

 It's funny how such a small thing can effect so much of your life.  So I don't have hot water, or a stove top, or heat it's not all bad I can deal. 

Then throw  in getting a cold, and food poisoning to the mix and well it just seemed to go downhill from there.

 I was beginning to go on that downward path of poor me, you know the one that one gets from time to time. 

 Then I started thinking I can manage there, has got to be something good to come out of this.  It's funny how just when you think no one cares little things come your way.

  • I got a Starbucks card from a friend.
  • I helped someone learn some new things.
  • Neighbors offered their hot showers as needed.
  • A friend stopped by with a bottle of homemade coffee liquor.
  •  Someone mentioned how much I had been missed while I was at home dealing with the cold.
  • Amazon Prime rescued us with a new electric heater that is here to stay and is even chic and stylish.
  • My sweetie offered to cook on the grill even in the cold.  

The list seems little but it was all BIG to me.

 It was what I needed, just a reminder that sometimes things seem insurmountable and overwhelming and then someone does something kind, or offers a smile and you think okay, I am gonna be okay.  Tomorrow will be a better day.

 So if your are hating life today cause it's Monday I'm sorry, cause this is my Monday. 

It is the Monday that I have been waiting for, cause:

my Gas Leak is going to be found,

the repair is going to happen

and...

I am going to once again have hot water. 🚿 Hallelujah!

 It's the little things that I am thankful for today and I am going to try to keep in mind for the next time that it's one of those,... weeks.

 I hope you do too.  And if your week or month is already  amazing then I am happy for you too.  If it's not here is a little kindness being sent your way.🌷  

Oh and a crab salad that doesn't need to be cooked with a gas stove, ♨️ just saying....πŸ˜‰

Happy Eating! Dungeness Love!

Ingredients

Adapted from

Vinaigrette

  • 1 garlic clove, micro-microplane grated or minced 
  • 1/4 cup apple cider vinegar
  • 1-2 Tbsp Sugar to taste
  • 3 Tbsp Olive oil
  • 1/2 cup grain course- grain dark mustard
  • 1/2 cup chopped fresh dill for vinaigrette and more to top salad
  • Salt and pepper to taste
  • Squirt of lemon juice

Salad

  • 1 head of Bibb Lettuce-washed and lightly chopped
  • 2 Whole Dungeness crabs pre-cooked cleaned and crab meat removed

Instructions

Step 1

Buy Dungeness Crabs from a reputable source (avoid anywhere the crab smells like ammonia) and ask them to open the crabs and clean them.  You will still be pulling the meat out of the crab but it will take less times than doing everything.  The best part of this salad is you can clean the crabs early in the day and have the crab meat and dressing prepped and ready to go. Remove the crab meat and for extra tips on how to do so check out this video by a Seattle Chef who made a lentil dish for my food styling class where I learned  and share many tips right here on the blog.

Step 2

Grate the garlic on a microplane if you own one (I like this one) directly into a bowl or even a mason jar to make it easy for storing. Add the cider vinegar, sugar, and grain mustard and either whisk together or shake in the jar.  Next add the olive oil slowly whisking into vinegar so that it emulsifies or add to jar and shake.  Add fresh dill if eating immediately, if not add to dressing before eating salad. Salt and pepper to taste and whisk all together or shake jar.

Step 3

Lightly chop bibb lettuce prior to serving and dress with vinaigrette in a bowl.  Top with fresh crab, squirt of lemon and a little more fresh dill. 

Enjoy the salty fresh taste of crab mixed with the mustard vinaigrette and light lettuce leaves.  It is a started to any meal or a fresh dinner all on its own.

Tips

  • Enjoy with a glass of Viognier or better yet Champagne!  Splurge a little!
  • Heavy crab is better...lift it up and if it feels heavy it's a keeper
  • Don't buy a crab with a missing leg...you want it to have all it's body parts so you know it was not overcooked

Ramen Noodles

β€œIt’s raining pigs and noodles. It’s pouring frogs and hats...A flood of figs and nickels is falling through the air. I see a swan, a sweater, a clock, a model trainβ€” I like this so much better than when it’s falling rain.”
— Jack Prelutsky

Ever think you have more time than you do?

I do.  All the time.😣

 You figure 15 minutes to get over to that appointment on the other side of town is more than efficient only to realize that every stoplight you are going to traverse is at least 3 minutes long making you late.😫

 Our rush through life makes us think that we don't have time for things like fresh noodles.  Of course the three hours of television that we watched the night before only make us feel even more guilty.

 These noodles are not about guilt or about adding something to your to do list.  They are just about eating something you made with your hands.

 Do they take a few extra minutes? Sure.

But then again so did that stoplight.  

It's a new year and everyone is excited it feels fresh and exciting.  Having some ramen broth and noodles in the freezer to pull out when that sickness comes on or guests are coming for dinner and it's freezing outside.

 There is nothing like fresh noodles.

 They cook quickly in only 2 minutes instead of the standard 10 minutes for dry pasta noodles.  But the best part is the flavor and the moment when your guests, or you sweetie asks you: "Did you make these noodles?" "I did, yes."

You are beaming about now, you're proud of yourself, you forget about the stoplights and being late to all of those appointments, of feeling guilty for watching too much television or hanging out on Pinterest for too many hours and why because you made fresh Noodles and no one does that anymore.

 Give yourself permission to go to that happy place, to take the jump, to make the leap, to pull out the mixer and throw in some flour and forget about what you didn't do and remember what you are gonna do:

Go Make Noodles. 

Why?

Because you can, because you're you.

Because no one ever asks "Why did you make fresh Noodles?" while they eat them.

They just slurp, eat and smile.πŸ˜‹

And you smile back.πŸ˜ƒ

Happy Noodling!🍜  Happy Ramen Eating!

Ingredients

  • 500g bread flour
  • 1 cup warm water
  • 1 tsp Sodium Carbonate Water (kansui)
  • 1 tsp kosher salt

Step 1

In the bowl of a stand mixer whisk together dry ingredients.

Step 2

Add water and kansui. Mix slowly until incorporated.

Step 3

Using the dough hook for the stand mixer or by hand mix until dough is elastic and when you push your finger into the dough it pops back up.  About 15-20 minutes if by hand. Less with dough hook.  Add water as needed if dough is not coming together or looks dry.

Step 4

Once dough is complete place in fridge for 30 minutes.  Remove from fridge and roll out slightly on floured countertop.  Make sure to make it more rectangle to fit inside of your pasta machine.

Step 5

Starting at Level 1 place dough through machine continuing until you have a few long layers of thin pasta.  I go to level 6 or 7 depending on how thin I want my noodles.  

Step 6

Place through spaghetti cutter in small batch layers. Place on a cookie sheet in piles and dust with flour until using.

Step 7

Boil a pot of water and after begins to boil add a handful of salt.  Toss in noodles and cook for two minutes and remove immediately with a mesh spider.  Add to soup and enjoy!

Tips

  • Wet dough is better than dry dough
  • Use the dough the day of or freeze as noodles for use later on. I place the noodles in piles on the cookie sheet and freeze as piles for 30 minutes then remove and place in ziploc bags in freezer for later use.

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