Yesterday was the day. On Friday night, Laurie sent me the recipe for the poolish, the starter that would bring the ciabatta to life. Keep in mind, I’ve never made ciabatta. I’ve always tried whole wheat breads and baguettes. Turns out those simple baguettes are the most difficult to get right. Tip #1 from Laurie: Stick to the Ciabatta – no shaping or scoring involved!

Laurie arrived at 11am and we quickly jumped into making the dough. We used the ciabatta recipe from Jeffrey Hamelman’s Bread, dumping in the poolish, water, salt, and flour. Tip #2 from Laurie: Always use bread flour! (I’m guilty of not doing this… my regular grocery store doesn’t carry bread flour and I often substitute all purpose. Of course, I’m never happy with the result!)

I measured the ingredients for my recipe with measuring cups and spoons while Laurie used a scale to measure the ingredients for her baguette recipe. I should have followed her lead because somewhere along the way, I must have mis-measured and the dough was way too stiff. Without a blink, Laurie said no worries and fixed the dough by adding a bit more water and flour to get it to the right texture. Tip #3 from Laurie: Always use a scale for measuring bread ingredients!

We let the dough proof in their bowls for an hour then flipped them onto the counter and stretched and folded them before letting them rest for another hour.

At this point, the baguettes were ready to be shaped while the easy breezy ciabatta just needed one more round of stretching, folding, and resting. We shaped the baguette dough into small rolls, round loafs, and long skinny loafs.

When the ciabatta was ready to become ciabatta, we dusted the counter with a thick layer of flour, simply cut the dough into the size of loaves we wanted, then flipped them over onto the flour. (See, no shaping involved… this is way too easy.)

We fired the oven up to 550 degrees with a baking stone set on the top rack and a cast iron skillet on the bottom rack. We pre-steamed the oven by pouring a half cup of water or so into the cast iron skillet and quickly shut the oven door. Using the back of a sheet pan and parchment paper, we slid the first round of rolls into the oven and added more water to the cast iron skillet to create more steam. The bread was baked within ten minutes, the ciabatta looking beautifully rustic and the baguettes, well, we both agreed they could use some improvement on the scoring, but the texture was better than any baguette I’ve attempted to make in the past (hence, the sticking to ciabatta!).

It took a while to get all of the bread in and out of the oven, but I was glowing as the rolls and loaves stacked up on my counter.

I admired the texture of the ciabatta, snapping pictures and picking it up for further inspections.

This may be the best bread I’ve ever baked. It’s amazing how a few tips and tricks from a pastry chef can get you just a bit closer to that perfect loaf of bread.

Fresh Mint Ice Cream

(6 servings)

2  cups milk (I used Twin Brook Creamery)
1  cup whipping cream (I used Twin Brook Creamery)
8 to 10 fresh mint sprigs
3/4  cup  sugar
Dash of salt
2  large egg yolks (I used Stokesberry Sustainable Farms)
Small fresh mint leaves (optional)

Combine milk, whipping cream, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Garnish with mint leaves, if desired.

Optional: Try a sprinkle of chocolate shavings on the top.

Credit: Cooking Light

Huckleberry Strawberry Peach Sorbet

1/3 cup granulated sugar
1 1/2 cups of sliced strawberries
1 1/2 cups of frozen (or fresh) huckleberries
2 medium sized peaches, peeled and sliced
2 tablespoons lemon juice
1 pinch of salt
Mint sprigs (optional)
Champagne or sparkling wine (optional)

In a small metal bowl, mix strawberries, huckleberries, and sugar. Let sit, covered for one hour, stirring occasionally until the berries begin to release juices. Blend together strawberries and huckleberries with their juices, peaches, lemon juice, and salt. Puree until smooth and silky. At this point you can use an ice cream maker and follow the manufacturer’s instructions.

If you do not have an ice cream maker, place mixture in a metal bowl and chill for one hour. Then fold the mixture with a spatula for a few minutes and place in freezer. Every five minutes, remove, break up the ice crystal and fold for two to three minutes, then return to the freezer. Continue processing this way until a smooth and soft, but rigid texture is achieved. Scoop into bowls and if desired, serve with a sprig of mint. You may also serve in martini-style or similar glasses and pour Champagne or sparkling wine over the top. Makes 4 single scoop servings.

Cascade Huckleberry Crisp
(6 servings)

10 oz. bag of wild red huckleberries
5 oz. (half bag) of wild blue huckleberries
3 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup emmer flour (I used Bluebird Grains)
1/4 teaspoon cinnamon
1/2 cup butter

Place huckleberries (frozen or thawed) in a 2-quart square baking dish. Stir in the granulated sugar.

In a medium bowl combine the oats, brown sugar, emmer flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over huckleberries.

Bake in a 375 degree oven for 30 to 35 minutes or until huckleberries are tender and the topping is a golden brown.

Credit: Recipe is a modified version of Better Homes & Gardens fruit crisp recipe.

The only thing missing is a heaping scoop of Whidbey Island Almond Vanilla Ice Cream…

We enjoyed dinner in the first night in our three-bedroom abode at The Lake House (the must-stay-at spot in Lake Chelan for the perfect home-away-from-home vacation). On day two, we were off to the wineries. Our first stop was Four Lakes Chelan Winery. Newly opened July 2009, we had to stop in and try their wines. A bit young they were… I would suggest giving them some more time in the bottle. The views, however, were spectacular.

Our second stop was Tildio Winery where we ran into an old friend… of sorts. We met Anton on our first official vacation to Chelan and he immediately recognized us when we walked into their tasting room. Check out their Tourmalet, a Pinot Noir, but snatch it up fast. They have ceased growing the grape and once this wine runs out, it is gone.

Hard Row to Hoe was our third stop – the name is a pun on the challenges of male miners in early Lake Chelan days and a nod to a tough harvest. It is fitting for viticulture and the history of the region, not to mention so ridiculously fun. This winery’s tasting room is dressed up as a brothel complete with room keys and kama sutra wallpaper. Don’t let the disguise fool you though; this wine is some of the best in Lake Chelan. The winemaker is a perfectionist and if a batch doesn’t aspire to greatness, it’s bottled under the Shameless Hussy label.

Saving our favorite for last, we ended our Saturday wine tasting tour at Benson Vineyards. We sampled through their new spring releases, tried a few old favorites, and some new red blends. Indecisive and feeling great at this point, we left a chunk of our paycheck behind in exchange for full case of wine. After tasting, we bought a bottle of Syrah and headed outside for picnic. We had packed a lunch with slow cooked ham, bread from the Anjou Bakery in Cashmere, and fromage from Mt. Townsend Creamery.

We had fun showing our family Lake Chelan and scoping out a spot to plant our vineyard. We will be back soon… in two weeks to be exact!

I waited until the last minute to throw together the menu and was afraid I would not be able to acquire my choice ingredients. I got up early on Saturday to visit the University District Farmers Market in search of a local ham to be the centerpiece of the meal. One vendor politely told me they had already ran out, and another looked at me like I had two heads. I felt defeated and a bit intimidated through the process, but I did manage to pick up a sack of potatoes from Alden Farms, some chives from an unmarked flower stand, and a tub of Fromage from Mt. Townsend Creamery.

I found my local ham at the Metropolitan Market, made by Hempler’s in Ferndale, WA. I also picked up milk from Twin Brook Creamery, some green beans (a staple at Lybecker family gatherings), and parmesan cheese. A few more items were contributed by my amazing mom-in-law and here is how the menu came together:

Mt. Townsend Creamery Fromage with Oregon Hazelnuts and Orange Zest
served with Eat Local camelina crackers

Mom’s Whole Wheat Bread
made with Twin Brook Creamery milk and Bluebird Grains cracked emmer

Bok Choy Salad
with green onions, chow mein noodles, slivered almonds, and soy sauce vinaigrette

Alden Farms Mashed Potatoes
with locally grown chives

Sautéed Green Beans
with fresh lemon juice, slivered almonds, and parmesan cheese

Hempler’s Slow Cooked Ham
with Rockridge Orchards spiced apple cider, stone ground mustard, and honey

Grand Central Bakery Coconut Cake
with vanilla bean ice cream

I felt the pressure to please everyone with dinner, but I relaxed the day of and had fun with it.  The meal received plenty of thumbs up and my husband’s mom even called me the Rockstar of Easter! I call that a glowing success.

Upon arrival, we took the shell-covered and daffodil-lined pathway up to the longhouse where we were given a cupful of steaming clams in nectar. We tossed the shells onto the ground and crushed them with our toes, participating in the village’s sustainable landscaping.

Inside the longhouse, we watched a whole salmon being cooked over an alder-wood fire on cedar stakes in the traditional Northwest Coast Indian style. We were then escorted into an auditorium where we feasted on the salmon and accompanying side dishes like wild rice and mixed greens with blue cheese and dried cranberries.

As we finished the meal, the lights dimmed and we watched a stage show featuring the spirit of the Pacific Northwest’s coastal tribe. While interesting and captivating, being the foodie I am, I was most interested in learning how to prepare the salmon. We were given a demonstration following the show.

The native chef fit the cedar stake over the center of the whole fileted king salmon.

Then laced smaller stakes through the flesh to hold the salmon open and give it the most surface to catch the heat of the alder flames.

This is a technique, if feeling ambitious, my husband and I might be able to handle on a camping trip. Regardless of whether or not we use the preparation, I enjoyed learning a traditional method for cooking salmon.

After the demonstration and a short stroll around the grounds, the four of us headed back to the boat, gliding through the Puget Sound and Elliott Bay returning the Seattle waterfront. All of us truly enjoyed the holiday gift.

The first course was a surprise; Charlie refused to tell me what he was preparing with the tomatoes and asparagus I saw him pull out of his grocery bag. While I did some prep work so my dishes were mise en place, Charlie put together a cheese plate with Mt. Townsend Creamery’s Seastack and Fromage, some water crackers, and dried cranberries. This was a freebie course – an oversized amouse bouche so to speak.

When I was finished rolling pasta, I sat and enjoyed a glass of sparkling wine from O.S. Winery in anticipation of the first course. Charlie brought to the table a ramekin filled with asparagus risotto set on a plate with a tomato and asparagus salad dressed with lemon vinaigrette. He served it with a Portuguese white wine we picked up from our local wine shop, West Seattle Cellars. How could I possibly follow this act?

I hand made ravioli for the pasta course. I completely botched the first go round, but luckily had prepared enough filling for a second try. I baked a salmon fillet from the Loki Fish Company and mixed it with Mt. Townsend Creamery’s Fromage, lemon juice, and dill. The finished raviolis were dressed in a dill butter sauce.

For the meat course, Charlie put forth one of his Chef signatures. Marinating a t-bone steak for hours, letting it come to room temperature, then grilling on each side for a calculated amount of time to achieve the perfect doneness. He served it with a red wine and balsamic reduction that I was mopping off the serving plate. The dish was accompanied by a glass of Cuillin Hills Cabernet Franc.

I chose an old standby for dessert, the same one I made last Valentine’s Day – Chocolate Decadence. I couldn’t resist the heart-shaped cake oozing from the middle with chocolate. I topped it off with a dusting of powdered sugar and a scoop of vanilla bean ice cream.

Sharing the kitchen with my husband, showing off our cooking skills, spending hours eating and drinking wine; we should do this more often. I wonder how Chef and Cook will celebrate Valentine’s Day next year?

I perused the web for a good recipe and landed on a Spiced Autumn Pot Roast from SouthernFood.About.com.

I woke up early on Tuesday morning, sliced onions and celery, and layered them on the bottom of my slow cooker. Then I peeled and cubed the sweet potatoes before adding to the dish. I roped my husband into the meal and made him sear the roast while I prepared the veggies. The roast fit snuggly atop the produce in the slow cooker and I poured in a concoction of beef stock, cinnamon, salt, and pepper.

We set the slow cooker on low and ran out the door for the day. The sweet smell of sweet potatoes, cinnamon, and roasted beef greeted us when we got home. We couldn’t wait to dig in.

Spiced Autumn Pot Roast

3 to 4 pounds boneless beef chuck pot roast
2 tbsp. cooking oil
1 medium onion, thinly sliced
2 ribs celery, sliced
3 to 4 medium sweet potatoes, peeled and quartered
2/3 cup beef broth
1 teaspoon seasoned salt
1/4 tsp. cinnamon
1/4 tsp. pepper
1 tbsp. cornstarch
2 tbsp. cold water

Trim fat from roast; brown in skillet on all sides in hot oil. Drain well. In 4 to 5-quart slow cooker place sliced onion, celery, then sweet potatoes. Place roast in top of vegetables, cut if necessary to fit. Combine beef broth, celery salt, salt, and cinnamon. Pour over all. Cover. Cook on low 10 to 12 hours or high 4-5 hours. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch in cold water; add juices. Cook and stir for 2 minutes, until thickened and bubbly. Makes 6 to 8 servings.

Credit: SouthernFood.About.com

I made it through the market with a ten-dollar bill and a crisp twenty, picking up an acorn squash and sweet carrots from Stoney Plains Organic Farm and a round of Seastack cheese from Mt. Townsend Creamery.

I found sweet potatoes and Braeburn apples.

The big splurge was a 3-pound grass-fed chuck roast from Stokesberry Sustainable Farm.  The vendor gave me a bit of a deal of the beef so long as I promised to cook it slowly.

My meal plan for the week? With items in my pantry and freezer, this is what I hope to create in my kitchen this week:

•    Roasted chicken thighs with carrots, apples, and red onion
•    Pot roast with sweet potatoes and onion (seasoned with cinnamon)
•    Pot roast, round two, with roasted acorn squash
•    Fruit and cheese plate featuring Seastack

I can’t wait to share with you the results.