Dear Barbara,
Lazy summer days are here again. This is the time to relax with family and friends, and I hope that is what you are doing. We've been making the most of our grill and the abundant produce from the farmers market. Matt and I have had different family members visit us so we've played tour guide recently. It is a wonderful way to rediscover many of the reasons why we live in this great area.
We've also rediscovered rosés, especially those being created from pinot noir by our local winemakers. They are fun, refreshing and quite affordable for everyday. Two of our favorites at this time are Boedecker's Reflection Pinot Noir Rosé and an old favorite, the Mulderbosch Rosé from South Africa. Check out our selection when you are in the store again.
For more ideas on easy cooking and outdoor entertaining, check out the feature in the latest "Explore the Pearl" magazine. All the recipes were created by our own Josie Ross.
Classes are emerging in our fall calendar; start checking our web site for some great ones that we've been working on for you.
Happy summer! |
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Recipe: Summer Corn Flans  Josie devised these delicious flans especially for those sultry, hot days when eating large meals is simply not an option. These flans are light yet tasty, and she serves them with a delicious arugula salad.
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Salt of the Month: Salish Smoked  Salish salt ($15.95) is a fine grain, organic sea salt that is naturally smoked over real Northwest red alderwood. Salish Smoked Sea Salt combines traditional Alderwood flavor with sea salt to create a most unique and beautiful spice to use in any of your favorite recipes, both on and off the BBQ. It is the ultimate taste treat for cooking fish, chicken, or steak.
Once referring to the Puget Sound, the name Salish™ comes from the Native American Indians- the first to inhabit the great Pacific Northwest. In fact, Northwest Red Alderwood has been used to smoke salmon and other meats for hundreds and hundreds of years, making it a true Northwest tradition. |
 On two separate evenings, Susan Herrmann Loomis shared with us her stories on living in France. Her tales were enchanting and everyone is already planning their next trip around a visit to her cooking school in France. For more info, visit her website at susanloomis.com.
She told us that the French buy their eggs fresh and keep them out of the fridge safely for up to a week. The eggs are not washed or treated in any way, and their taste is far superior to anything you can get in a supermarket. (Do not leave supermarket eggs outside of the fridge as they will not stay fresh).
Her menus were a delight, with some easy and impromptu ideas that don't require you to abandon your guests while you slave away in the kitchen. The most popular dish was the pasta and foie gras (of course), and Susan's madeleines were a close second. |
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Review of "Cucina del Sole"  Judith whisks us away from France, to savor the joys of Southern Italian cooking as she reviews Nancy Harmon Jenkins' latest cookbook. We love Nancy's books and this one is no exception. Her recipes are always delicious and her directions easy to follow.
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The scene is set. The sounds and aromas of cooking are wonderfully pervasive. When you arrive at In Good Taste, located in the Pearl District, you will hear happy laughter and chatter as guests enjoy a unique cooking experience. Glasses clink together as the excitement builds. You know that you are in for an evening of pampered learning as guest chefs, vintners, and other culinary talents share their knowledge about everything from the bounty of the Pacific Northwest to Mediterranean sea salts. Visit this food lover's paradise for the best selection of Pacific Northwest wines, local and imported specialty foods, fabulous cookware, and a cooking experience to remember. |
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Sincerely,
Barbara Dawson
In Good Taste Cooking School
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New in the Store 
Shun has released a stylish mezzaluna complete with a beautiful bamboo stand. No serious kitchen should be without one of these!
Oman Black Limes ($5 a tin): Also known as black limes, loomi or dried limes, these whole and sun-dried limes have the most wonderful citrus-like fermented flavor; they are mainly used in Middle Eastern dishes. The darker the limes, the more pungent they are.
To bring out the flavors while cooking, make a few holes in the skin of the black lime with a fork and leave it in the pan during cooking. Add a few to oxtail stew, fish dishes and lamb stews. Or toss a few into the cavity of poultry before roasting. Nirmala's favorite is lemon cumin basmati rice; add a few to the rice while cooking.
 Chocolate lovers rejoice! Poco Dolce has released two new flavours of their scrumptious chocolate tiles: Mint toffee and sesame (shown here). |
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