In recent days I've been distracted. Deadlines looming, Labor Day Weekend and Rosh HaShanah around the corner but what I have been obsessing about is IFBC (International Food Bloggers Conference) in Seattle, my first ever food conference. Surprising it took me four years of food writing and photographing to take the leap. When I registered and booked hotels and flights a while back it did not phase me, but this week suddenly it dawned on me and I am all jittery with excitement.
If I served this poached salmon to my family in Israel, they would be certain I had lost my marbles. Not that they don't think so already, but this innocently swimming wild Coho, that was sacrificed for the sake of holiday symbolism, would seal the deal and I would be shipped off to an asylum. In comparison to my family's full of punch Indian and Israeli table, this poor little Coho fellow would be considered anemic. I thought so too years ago, until I developed the idiosyncrasies and appreciation for the delicately subdued.
The flavor combination is inspired by the Poppy Seed Lemon Chiffon Cake I posted back in 2010. While my diet growing up was predominantly Indian based, this classic cake was a part of our Israeli repertoire. Poppy seeds and anything citrus are part of Israeli culinary identity among other foods. Jaffa citrus does not need an introduction and poppy seeds are traditionally used in March, during the Jewish holiday, Purim, when making Hamantaschens.
These are the final images, we carry with us, of our last morning heading out of Portland. It was our 26th wedding anniversary b'fast date, July 12. Yes, 26. It's mind boggling. Standard Baking Co. would be my daily routine if I lived in Portland. I would be light reading, avoiding any dreary daily news, outside, under the grapevines pergola, with coffee and my daily whim, pastry. It is exactly the pastry and bakery shop I wish I had in my own neighborhood. I've seen a review that read 'quite possibly Standard Baking Co. might be the best bakery/pastry shop on the East Coast'. I concur.
I saved this well known chocolate sable cookie recipe to bake when my son is back from college. I love sable cookies and he loves chocolate, but the cookie dough was too crumbly and dry. I double and triple checked my steps. It was not me, this time the recipe was way off. I even tried to shape the cookie dough into a log as instructed, hoping that the warmth of my palms would mold it into a cohesive cookie dough, but my efforts were proven futile. I had incredible quality ingredients sitting here in the mixer bowl and I was not about to toss the crumbly chocolatey mess away. I had to think fast.
This is mostly a photographic journey through mushrooms and cheese that I find to be fascinating subjects. Not long ago, I saw someone on social media pleading, in no specific direction, to bring to a halt this stinky cheese trend. My guys too turn their noses up at Tallegio, Bleu Cheese and other stinky cheese varieties. I, on the other hand, could care less, for tarragon. Its liquorish tones remind me of Anise-y Arak, which I abhor, well that might be too strong of a word. However Arak's Greek equivalent, Ouzo, worked beautifully in this Artichoke Bottoms Filled With Carp 'Meatballs' And Fennel Sauce dish.