Wine for the start, Bugey Cerdon, as we sit in eager anticipation in the kitchen of John Nesby, chef and owner of Mor Mor. All of the food comes from our own state, much of it from Poulsbo.
Course One
Sliced Heirloom tomatoes with arugula, balsamic glaze, basil oil, kalamata olives and crumbled goat cheese. Pairing: Dog Point 2006 Sauvignon Blanc.
Course Two
Seared wild scallops with creamed leeks and truffle butter nage. Pairing: Cooper Mountain 2007 Pinot Gris, 20th Anniversary Reserve.
Course Three
Coq au vin; slow roasted chicken with potatoes, root vegetables and braising jus. Pairing: Hale’s Ales O’Brien’s Harvest Ale.
Course Four
Seared medallions of Star Ranch beef with parmesan polenta and crimini mushrooms sauteed in chantrelle butter with braised greens. Pairing: Goose Ridge 2003 G3.
Course 5
Caramelized brandied pear with caramel sauce and vanilla ice cream. Pairing: Iron Horse Brewery Mocha Death.
An amazing experience I am happy to have shared with great people at a great place.
I see you up there
Most, perfect fusion engines
In the fall night sky
Hi, little kitteh
Oh to stretch and lay about
In the warm spring sun
What is that, the sun
Can I plant my garden now
Should I wait for June
Hard drive, a haiku
You stored my data
Your life was long, I owe thanks
Take you apart now
The recipe is easy. Making it requires patience. It should be a meditative process, resist speeding it up.
The recipe uses Abuelita, a dark chocolate with large sugar crystals and cinnamon. It is incredibly flavorful without being too sweet. To top it off I use a homemade whipped cream with a special touch.
For the cocoa:
- 1 quart saucepan
- a metal or wooden whisk
- 1 round of abuelita chocolate (in most ethnic food aisles, 6 in a box)
- milk enough for 4 mugs
For the topping:
- 1 cup of cold whipping cream
- 1 tablespoon of sugar
- 1 tablespoon of kahlua
Actions:
Place one round in the pan, leave whole. Slowly melt just under medium heat. This chocolate doesn’t puddle out like chocolate you’re used to. It will hold it’s shape, but soften. Check for softness often. When you can press the whisk through it, add 1/2 cup of milk and begin whisking it. Bring the temp up as you whisk but do not boil, if it starts to bubble, back it off a little.
You need to whisk frequently, the large sugar crystals in this chocolate will dissolve and smooth out as the milk warms but you want to keep it moving. When there are no large pieces and it no longer has a gritty feel, stir in the rest of the milk and bring up to serving temp. This can take about 20 minutes overall.
To finish, add all three ingredients together and use a handheld beater to make the whipped cream. Add just a dollop on top of each hot cup. Enjoy.
Tiny, waves go by
Marine breeze between the cars
The ferry sails on
Today friends and family came over to celebrate the Fourth of July.
We ate, we drank, we laughed and we we set off fireworks.
What we ate was special. Everyone invited was asked to bring something homemade. The dishes had to be something the guest was not only good at making, but had to be their best dish- the dish they made better than any other. Everyone stepped up to the challenge and dinner was… the best.
My mom brought her potato salad and a cheesecake. Thank you.
My sister Lisa brought a dried tomato/pesto/cheese dip and her triple chocolate black cherry cake. Thank you.
My wife’s aunt Ellie brought grasshopper pie, flag cake and her lumpia. Thank you.
My wife’s uncle Karl brought his barbecued chicken. Thank you.
My friend Ed and his wife Liana brought their home fries and three-in-one cookies. Thank you.
My wife made her Greek pizzas. Thank you.
I made slow-cooked barbequed pork, baby back and spare ribs.
Everyone ate well, drank well and enjoyed themselves. Thank you.
After a feast worthy of any king’s hall, we set off fireworks for a couple of hours. The kids loved it, the adults loved it.
Thank you, my friends and family for helping make this the best Fourth ever.
Crack! A sound so big
Like the sky was ripped open
Muggy summer morn
