Serve It Forth

So long, farewell ...

2013-03-01T13:04:00.002-08:00

It's official - Serve It Forth has retired! There's a new food blog in town, and it belongs to my sis, Julie Fay Ashborn.

Check it out: Sundays at Lark.

Julie is a terrific cook, wonderful photographer and exceptional sister & friend. Her posts on how to live the good life, and share that life with the ones you love, is not to be missed!

Romanesco and Radish and Parsnips - oh my!

2012-12-04T11:38:00.000-08:00

(posted by Jules)

So I am not quite used to this blogging thing yet. I get so busy and have lots of blog ideas but just can't seem to find the time to write them up and post. Especially with the holidays upon us and preparing to go to London for two weeks as well as shopping for my husband's entire family! Clive has many skills but a good "gifter" he is not.

Fortunately, one of his skills is gardening as you have all seen by my previous posts on the amazing tomatoes, cucumbers, zucchinis, yellow squash, eggplant, arugula and corn he grew this summer. Well he has now planted our fall crop. A couple months ago actually, see I told you I was a bad blogger.

Ollie helping daddy fix the drip system

But regardless, I am very excited about all of our new veggies. I found a company online to buy organic heirloom seeds, sustainableseedco.com and we “borrowed” a few packs from Kim, who had tons of seeds from her wedding shower which had a garden theme.

We also decided to try planting garlic, which is interesting since the garlic bulb to plant looks exactly like the garlic that you would eat. Except the colors were exceptional, they are like little works of art.

It only took a week for the first little sprouts to grow.

Now two months on, Clive has already pulled several radishes from our garden and they are delicious, crisp and spicy like a radish should be.

I think our winter/spring crop will be bountiful. Uh oh, does anyone have any good recipes for broccoli, cauliflower, romanesco, parsnips, carrots, beets, radishes, spring onions, sweet onions, kale, garlic and pickling cucumbers? Because if it is anything like our summer crop, we’re in for it.

Satiated in Seattle

2012-11-02T11:00:00.000-07:00

(Posted by Jules)

We didn’t get quite as early a start from Olympia as we had hoped to, but after a nice big cup of coffee and some delicious smoked salmon and rustic bread, we were on the road to Seattle.

We stayed with our good friends, Pete and Lisa, and their beautiful daughters, Sadie and Madeline, in West Seattle. Ollie loves staying with them since he has two playmates along with an entire basement full of new and different toys. We arrived Saturday afternoon, tossed our luggage in, had a great lunch and then headed out to Carnation for Kim and Jim’s family wedding reception. It was an amazing night, and the food my family brought for the buffet is a blog in and of itself.

The next day, Lisa and I headed out to pick up the seafood at Pete’s brother’s fish market, Wild Salmon Seafood Market, at Fisherman’s Terminal in Ballard. We bought a beautiful piece of Coho Salmon along with mounds of clams and big fresh scallops. The shop packed it all on ice for us since we didn’t have time to swing home and drop it off before Kim’s reading at the Elliot Bay Book Co. But we did have time for a margarita, chips and guacamole at a great Mexican restaurant in Capital Hill. The reading was incredible and it was so exciting to see Kim at Elliot Bay as an author not a bookseller.

After the reading, a big crew headed back to Pete and Lisa’s for the feast. My mom and dad brought along my Aunt Janice and Aunt Claudia. Kim and Jim came over with Kim’s best friend Beth, her husband Kurtis, and their son West. As well, we were joined by Lisa’s parents and also our good friends, Dave and Shana, and their two girls, Annabelle and Molly. Last year when we were up visiting, we had a big dinner at Pete and Lisa's and all I can say is that meal was so delicious, so perfect, that is was going to be hard to top.

Wine was opened, beer was poured and we all divided up to bring out the appetizers, prep, cook, chat, watch the kids, drink and enjoy the beautiful October night. I feel I need to add a sidebar here to point out that I know "beautiful" and "October" and "night" don’t usually go together when discussing the Northwest, but we had exceptional weather our entire trip.

The men taking over the backyard

The first culinary event of the evening was watching Kurtis unpack his paella equipment and begin to prepare his signature dish. A beautiful golden rice was set to boil on one burner and specialty sausage was grilled on another.

As he continued to prep the rest of the ingredients, Pete placed that amazing piece of salmon on the barbecue. With Pete, manning the grill (and the fridge keg), I think it is safe to say that Lisa took care of organizing everything else.

Then came a furious motion as the rest of the meal was prepared. There was Beth’s Caesar salad, Lisa’s mom’s fresh tomato and zucchini dish, clams boiled to perfection in a wine and butter broth, marinated grilled bacon-wrapped scallops, and Kurtis’ beautiful chicken and olive paella.

And then there was the bread: "Daveman’s bread," as Pete refers to it. Dave decided a while back that he was going to learn how to bake bread. Now he didn’t just read a few recipes and try out a few loaves, he dived into the process with so much gusto that he actually cultivates his own yeast for the bread. How in the world do you even do that?? Well, regardless, his bread is amazing. Four beautiful loaves of sourdough and olive bread. Four! That meant there were going to be leftovers for the rest of our stay.

Oh – and I forgot to mention my Uncle Jim’s smoked salmon dip. He had made it for the reception and fortunately like every Fay, he made gallons of it so there was an entire container left that he sent home with me. This dip is divine, and as you might remember from my experience at Son of a Gun, smoked fish dips are my favorite these days ... and my Uncle Jim’s is delicious. It's made from salmon he caught and smoked himself!

When dinner was served we opened the Candor, from Hope Family Wineries. It is now a tradition that whenever we come up to Seattle to stay with Pete & Lisa, we send ahead the troops to pave the way – and by troops, I mean four bottles of Candor from our friend Joel’s winery in Paso Robles.

We piled our plates high and tucked in. What a feast! We ate until we thought we couldn’t take another bite and then somehow we all found the strength to carry on and eat more.

Pete had mocked Lisa and me for the amount of seafood we bought and it was all devoured. Every dish was wiped out. Barely a crumb left.

Then we sat back, happy and sated, enjoyed more Candor and nibbled on the gourmet chocolates that Shana brought.

Well, I didn't think it was possible but we managed to outdo ourselves from the dinner last year. Thank you Pete and Lisa for opening your home for an amazing meal with my friends and family - life doesn’t get any better.

The rest of the trip was relaxing and exactly what I wanted and needed. A day in Seattle having lunch at Ivars, walking along the waterfront and wandering Pike Place Market.

A meal out with Pete, Lisa, Kim, Jim, Beth and Kurtis and all the kids at a wonderful neighborhood restaurant, Angelina’s. Then a day at Woodland Park so Ollie could see the lions, but not before lunch at Saigon Boat (I crave the vegan banh mi sandwiches they serve). As well, we enjoyed a deliciously decadent diner breakfast at the Chelan Cafe.

Goodbye Seattle – hopefully it won’t be long before we come again. Watch out for the Candor, and you know we won’t be far behind!

Olympia - It's the good life... and a lot more.

2012-10-17T09:42:00.000-07:00

(posted by Jules)

I spent the last week in Washington, my home state, and had the most amazing time. My husband, my son Ollie and I went up there for many reasons: the wedding reception my sister and her new husband organized for our family, my sister’s "Map of Lost Memories" book reading at her literary alma mater -- Seattle's Elliot Bay Book Co. -- and a reading and Q&A for Kim at my friends’ photography studio, The Steam Plant, in Olympia during the city's big Art Walk. As well, we haven’t had a holiday since our trip to London last Christmas, so it was time to take a few days off work and relax.

We arrived at Sea-Tac on Thursday afternoon and headed down to Olympia to stay with our close friends, Cortney and Philip, and their youngest son Emmett.

Fall colors speed by Uh oh, our navigator fell asleep

They have a charming house right off downtown with a beautiful little garden and chickens freely roaming the yard with Ruby, the dog and their two cats, George and Koz (literally the fattest black cat in town). Ollie was in heaven.

Pearl, Gertie, Rosie, Honey & Ginger
(not exactly sure which one isn't in the picture)

We spent our first full day there wandering the town and going to the Farmer’s Market. I love Olympia. I had a great conversation with a woman at the Blue Heron Bakery stall in the market about how wonderful it is that the food trend these days is organic, farm to table, local, fresh, etc. but how funny it is since that is the way everyone in Olympia has always shopped and eaten. I can attest to that truth since I spent some time living here right after college in the early '90s.

As a matter of fact, I would stop at Blue Heron Bakery on Mud Bay Road on my way into town to visit Cortney and Philip in their first charming house by downtown that sadly was (and still is) painted a bright yellow and red, a la McDonald's. I would pick up whole wheat berry-filled croissants, and Cortney would provide coffee from the local roaster, Batdorf and Bronsons, for our many yard sales or just days spent hanging out and cooking and playing with Cortney and Philip’s firstborn, Austin. He was only a toddler back then, and this visit he wasn’t home because he has graduated from college and was off on a ski weekend with his friends. My how that makes a girl feel old!

Ollie enjoying his gluten free ginger cookie from Blue Heron Bakery. His choice, however,
no matter how many times I told him, I think he still thought it was a giant chocolate cookie.

On Friday night Kim’s first event of the week was at Cortney’s photography studio, The Steam Plant, in downtown Olympia. It is an amazing old brick building with beautiful light and so much character.

Ollie driving the vintage car before the space was set up for Kim's reading

Cortney went all out, bringing in a local food truck, AllFed Up. Their “fromage a trois” sandwich (named by my clever brother-in-law Jim) was to die for. Philip picked up a keg from the local brewer, Fish Tale, and proceeds from the beer garden went to a local art outreach program, POSCCA. There was also a local musician, Terry Holder, playing throughout the night.

Kim’s reading was excellent and Cortney did a fun and interesting Q&A, ending with her asking the 10 questions James Lipton always asks on Inside the Actors Studio. My favorite response was to "What profession, other than your own would you like to attempt?" "CIA agent" she replied. She was devastated when she found out you have to be under 35 years old to apply. Guess that option is out. Orca books, a great local independent bookstore, kindly supplied the books and overall it was a smashing success!

Next stop Seattle ... However, I know we will be back to Oly soon since my husband fell in love with this quirky, organic-oriented, farm-to-table, local-business-supporting town!

Son of a Gun

2012-09-25T10:24:00.000-07:00

(posted by Jules)

So I love food and I love eating out. Unfortunately my British husband is more of a “food is fuel” type of man. He would happily eat a batch of what he calls his "10 Day Curry" ... for literally 10 days in a row. In desperation to save my gastronomical senses, I enlisted the girlfriends who appreciate food as much as I do to hit the city’s best restaurants.

It wasn't too hard to convince my sister Kim and my friend Jenny once I told them the basic outline of a monthly splurge on amazing food and amazing wines at fabulous eateries. We haven’t come up with an official name yet for our unofficial dining out club, but on our first, and slightly booze-soaked, venture we tossed around “Marmalade and Moonshine,” which I love but don’t really think it has anything to do with our club. “Circle of Trust,” only because we used the meal as a bit of a therapy session. And “Twirly Birds Special,” a play on the fact that we will probably always end up dining around 6:30 pm since it is right after I get off work and we should be able to get a table, even at the most popular places since no one in LA dines that early. We thought "Early Birds Special" made us sound old, hence the “twirly.” Anyway, it is obviously a work in progress, but regardless, our first meal was a smashing success.

Jenny started with the Buggy Whip Punch and I went with a Moscow Mule

I picked the first restaurant and so we went to Son of a Gun on Third Street in Los Angeles. I have been wanting to go there for awhile and was not disappointed. The place is small and welcoming. The staff was incredibly friendly, especially our waitress who offered great suggestions, let us try out wines to see if we liked them, and didn’t rush us off, even as the restaurant started to fill up. And how was the food? Divine. It is a fairly small menu of small plates with a variety of culinary origins.

We started off with the Smoked Mahi Fish Dip with Celery, Radish and Crackers. It was amazing, especially since smoked fish rillettes and dips are my favorite right now.

Smoked Mahi

After that, the plates just kept rolling out: Gem Lettuce with Pickled Beets, Creme Fraiche & Bread Crumbs (the crunch of the tiny breadcrumbs made the dish); Dungeness Crab with Daikon, Melon & Yuzu.

Dungeness Crab

Blackened Rock Fish with Tomatillo Salsa and Crema:

Blackened Rock Fish

Fried Chicken sandwich with Spicy B&B Pickle Slaw & Rooster Aioli (the chicken was so tender and the sandwich was so tall, we almost didn't know how to eat it); Uni with Burrata, Button Mushrooms & Yuzu. Yes - I tried Uni which I now know is sea urchin. It was interesting, especially with the Burrata since it has the same texture. Not sure if I will have it again, but I am glad I tried it once and the flavors were very good.

Normally I am not a dessert orderer, but since these nights are going to be about trying something new and fully experiencing the menu, we figured that we would have to indulge in dessert. Especially since they had something on the menu called an Italian Hamburger, which is a scoop of hazelnut ice cream covered in caramel on a sweet brioche with a dusting of Maldon sea salt and powdered sugar.

Italian Hamburger

Needless to say, we practically licked the plate clean. (and I am sure this dish would have even lured my husband out of the house).

It was a fantastic night, the start of many wonderful meals. Thanks to my dining companions for helping me indulge in my foodie side.

Plum and Mascarpone Pie

2012-09-12T09:56:00.001-07:00

(posted by Jules)

I have been craving pie and recently I cut out a beautiful looking plum pie recipe from Bon Appetit. When my sister and I were growing up, one of our favorite fruits was plums, and since they are in season right now, plum pie seemed like the perfect Sunday afternoon activity.

Full disclosure: I didn’t make my crust. Have I made crusts before? Yes. Did I want to make a crust when it was 95 degrees out and I only had time to make the entire pie during my son's nap? No. So I used store bought. However, my goal this fall now that I have conquered canning (or at least figured out the basics) is to perfect the crust. Another Fay family talent that I will not let pass me by.

Sugar Plum Fairies

I followed the directions exactly, which I don’t always tend to do, and I would suggest cutting back on the sugar. It made the plums very sweet, and I think the best part of a plum is the tartness. It would have been nice to have that come through a bit more. The mascarpone & crème fraîche filling was excellent, and I plan on using that as a base for many other fruit pies!

Ready to roast

Satisfied customer

PLUM & MASCARPONE PIE
Recipe from Bon Appetit, August 2012

INGREDIENTS:

1 pie crust, homemade or store-bought
4-5 pounds firm ripe plums (20–25 plums), halved, pitted (with skin)
1 1/2 cups plus 2 Tbsp. sugar
2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise (I used 1/2 tsp pure vanilla extract)
8 ounces mascarpone
1/3 cup crème fraîche
2 tablespoons honey
Whipped cream

SPECIAL EQUIPMENT: A 9" pie dish

PREPARATION:

Preheat oven to 350°. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions.

Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape in seeds from half of vanilla bean; toss to coat. Divide plum mixture between two 13x9x2" glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40–60 minutes (cooking time will depend on ripeness of plums). Let cool slightly.

Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill. Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4–5 minutes; set glaze aside.

Combine remaining 2 Tbsp. sugar, mascarpone, crème fraîche, and honey in a medium bowl. Scrape in seeds from remaining half vanilla bean. Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle). DO AHEAD: Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.

Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center.

Using a pastry brush, spread some of glaze over plums (if glaze has firmed up, gently reheat, adding 1 Tbsp. water and whisking to blend).

Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.

Canned Crushed Tomatoes

2012-08-07T07:51:00.000-07:00

(posted by Jules)

It has been a crazy few weeks. Work is super busy, lot's of events on the calendar, trying to keep up with my three year old and then trying to keep up with the bounty from our garden. That alone could be a full time job! Since I didn't want any of those beautiful tomatoes to go to waste, I decided it was time to claim my birthright and learn to can.

My grammy, aunts and cousins are all amazing cooks, bakers, canners, etc. so I knew it was in me. But having never done it before and I was very lucky that my sister offered to walk me through my first time. I arrived at her place Wednesday night after work, and she had already peeled the tomatoes so we were ready to go.

Peeled & ready to crush & boil

Since I wanted to be productive, I did not buy a bottle of wine when I stopped at Bristol Farms to pick up lemons. The second I looked at the pile of tomatoes, the enormous canning pot and all the jars I immediately wished I had a glass. Tammy to the rescue! My sister texted her neighbor and asked if she had two spare glasses of wine. Tammy came over with a chilled bottle of white and donated it to our endeavor.

Tammy to the rescue!

With a Crushed Tomato recipe from Every Day with Rachael Ray I set to work. It was so satisfying mashing and boiling the tomatoes and filling the jars.

Carrying on the family tradition

Then watching them boil in the pot. Of course, the best part was pulling them from the boiling water, setting them on the counter and waiting for the "pop" so we knew the jars were sealed.

I am hooked! I took Kim's canning equipment home and made a tomato jam recipe from the same magazine. It is delicious – however, since it wasn't a canning recipe, it didn't seem to thicken enough. I did make sure to add lemon juice to the recipe to ensure the tomatoes reach the proper acid level. Kim is going to experiment with the recipe to get it to thicken – so stay tuned!

Canning Crushed Tomatoes

from Every Day with Rachel Ray

Ingredients:

6 pounds tomatoes
Ice water
5 tablespoons fresh lemon juice
2-1/2 teaspoons salt

Directions:

Using paring knife, core stem ends of tomatoes. Cut and "X" across non-stem ends.

In large pot of boiling water, cook until skins begin to pull away from flesh, about 30 seconds; transfer to ice water bath. Discard skins, then quarter tomatoes.

In fine-mesh strainer set over a bowl, press on flesh to extract seeds. In large nonreactive pot, bring tomatoes, lemon juice and salt to boil over high heat.

Ladle hot mixture into 5 hot, sterilized 1-pint jars, leaving 1/2 inch headspace. Seal the jars. In water-bath canner, process jars for 35 minutes.

Quinoa, Fennel and Pomegranate Salad

2012-07-24T09:03:00.001-07:00

(posted by Kim)

It’s not that we were ever a big meat-eating family, but when I was growing up in the Pacific Northwest in the 1970s, our fare was pretty typical: meatloaf, pot roast and pepperoni on pizza along with our Chicken Cacciatore and barbecued salmon. At one point my dad jumped on the bran muffin and alfalfa-sprouts-in-whole-wheat-sandwiches bandwagon, and sometime during high school, my sister decided to cut beef and pork out of her diet. But we were never extremists, by any means.

Jump ahead to 2011 and a health scare with my mom. I won’t go into the details of what has become a regular topic of family discussion, especially the endless conversations about the documentary Forks Over Knives. Suffice it to say, more often than not these days, as a family we are vegans. Not partial vegans, allowing butter and cheese to ooze in, but wholehearted herbivores.

When I say “as a family,” that’s because I don’t want anyone to think we’re not eating any cheese or chicken or even meat on occasion. We are just trying as best we can to create full menus of vegan dishes so that when we’re eating with my mom at the table, we can all share the same culinary pleasures.

This has resulted in a great deal of creativity with tofu and vegetables, and for me, forays into the world of grains. I’m love with all of the grain salads showing up in magazines and blogs these days. I’ve become addicted to farro, and last week I tried a black barley salad with citrus and radishes. I wasn’t hot on the recipe, but the black barley was nutty and chewy, and I plan to find a way to use it in something else.

As for the recipe I’m posting here, I’ve made it a few times – adjusting ingredients and measurements from the original in Bon Appetit – until finding just the right balance of flavors. It’s ideal for light lunch main dish or dinner side.

Quinoa, Fennel and Pomegranate Salad

adapted from Bon Appetit

Serves 6-8

Ingredients:

· 3 Tbsp olive oil

· 2 medium fennel bulbs, cut lengthwise into 1/4"-thick slices

· Salt and freshly ground black pepper, to taste

· Juice from 2 small lemons, plus pulp

· 2 teaspoons ground cumin

· 1-½ cups quinoa, rinsed

· 4 cups vegetable broth

· 1/2 Serrano chili, seeded and finely chopped

· 1/2 cup chopped fresh cilantro

· 1/2 cup chopped fresh mint

· 1/2 cup pomegranate seeds

Directions:

1. Preheat oven to 425. Toss fennel in a bowl with olive oil. Lay out on a rimmed baking sheet and roast for about 20 minutes, until fennel is caramelized and crispy.

2. In the meantime, bring quinoa and vegetable broth to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Do not overcook. You want the quinoa to have a little resistance. Drain and return to pan. Cover and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl.

3. Mix lemon juice with pulp and cumin into the quinoa. Add chili and herbs. Add fennel, scraping the juices into the bowl.

4. Season to taste with salt and pepper. Stir in the pomegranate seeds. Serve at room temperature or cold.

(photo by Julie Fay Ashborn)

Zucchini & Tomato Salsa (or Attack of the Garden Tomatoes)

2012-07-18T08:07:00.000-07:00

(posted by Jules)

About three months ago my husband got it in his head to terrace an unused portion of our yard for a garden. Now, when he gets a project in his mind, he goes for it full steam. He planted zucchini, yellow squash, eggplant, tomatoes, corn, arugula, Mesclun, sweet potatoes, green peppers and green onions. Either he has the greenest thumb around or our soil is naturally rich in nutrients … with the third possible option being that we have built our garden on a nuclear waste site!

About a month or so ago, the arugula came in – we ate it every day and I brought bags and bags of it to my co-workers but we still couldn’t keep up and it went to seed. This was followed by the zucchini and yellow squash, which I again shared with my co-workers, not to mention grilled it, caramelized it, made zucchini lasagna, zucchini cookies, etc. At one point my husband brought up a two-foot-long zucchini that he had somehow missed until it grew to a supernatural size. How you miss a zucchini that big, I will never know.

But then came the heirloom tomatoes – what I had been waiting for. At first they trickled in: one Beef Steak, two Red Zebras, a couple Purple Cherokees and couple Lemon ones. That was until this past Friday when he came up from the garden with an enormous bag full (along with more zucchini and yellow squash, of course).

The bounty

The thing about our tomatoes is that they are so fresh and so vine-ripened that you have to use them fairly quickly, so this is what spawned “The Great Ashborn Tomato Fest.” The only sad part of this story is that my husband was out of town for part of the weekend and did not get to partake in some of the bounty. Fortunately my sister and our friend Vickie stepped up and volunteered.

I started with a fresh tomato soup from Jamie’s Great Britain. I am a huge fan of Jamie Oliver and as always, his recipe did not let me down. It is an incredibly simple recipe – no extensive chopping, no straining of soup. You basically throw all the ingredients in a liquefier (or my Oster blender) and liquefy it in batches, simmer it a bit, add some white wine vinegar and a touch of cream and voila! I served it with parmesan toast, a simple saffron lemon couscous with garlic shrimp and, of course, caramelized zucchini.

Weighing the tomatoes

Jamie's soup

I managed to use two kilograms (about 4½ pounds) of tomatoes for the soup (and even sent some home with Vickie) but my tomato bowl still runneth over. So on Saturday it was slow-roasted tomatoes (eight hours in the oven), a big Caprese salad and beef steak tomatoes on Vickie’s super delicious Turkey Burgers (hopefully we can get her to share her recipe here soon). Yep, that’s right, she came back for round two.

Prepping for the slow roasting

Vickie's turkey burgers

By Saturday night my husband was back (and managed to eat most of the slow roasted tomatoes). On Sunday, I made a delicious tomato and zucchini salsa (instructions below) from a recipe that Kim found online.

Zucchini and tomato salsa

I also had tomatoes and cream cheese on toast for breakfast and fresh tomatoes, grilled zucchini and sweet corn for lunch. Then I took a handful of tomatoes (along with the salsa and about six zucchinis) over to our friends’ house for a BBQ and yet there are still tomatoes in the bowl! To make matter worse (or better), my husband went down to the garden and brought up another huge bag. And so it begins again ...

Zucchini and Tomato Salsa

adapted by Jules from Food.com

Ingredients:

2 cups seeded tomatoes, finely chopped
1 cup zucchini, finely chopped
1 medium onion, finely diced
1 medium red bell pepper, finely chopped
2 Tbsp brown sugar
4 tsp lime juice
4 tsp cider vinegar
2 tsp chopped seeded jalapeno peppers
2 garlic cloves, minced
1 tsp ground cumin
Salt and pepper to taste
Tortilla chips

Directions:

In a small bowl, combine first 12 ingredients.

Cover and refrigerate for 8 hours or overnight.

Using a slotted spoon, transfer salsa to a serving bowl, draining some of the liquid that accumulates while refrigerated.

Serve with tortilla chips.

The Humble Frittata

2012-07-12T12:39:00.000-07:00

Last weekend my husband and I were invited to camp with my sister, her college roommates and their families. This annual camping trip is a tradition, and I knew that a major aspect of these trips is food -- each couple/family is assigned one meal, and the unspoken rules were that thought should go into that meal. There were still murmurs about how last year Robin shirked her duties by presenting a cereal buffet for breakfast one morning!

Naturally, I was concerned. If I failed with our assigned meal -- breakfast it turns out -- would we ever be invited back? Finally, I decided on frittatas. I could make them ahead of time and heat them up before serving them.

I've always loved frittatas. They're the perfect I'm-out-of-food-what-should-I-have-for-dinner dish. As long as you have eggs and herbs, you can't go wrong. You're luckier still if you have some parmesan to mix in with the eggs and a couple bowls of greens to serve on the side.

Because I was feeling ambitious, I went to the store and bought pretty much everything I could get my hands on, so that there were basil, mozzarella and sun-dried tomato frittatas, chicken sausage and mushroom frittatas ... you get the idea. In the end I spent 6 hours in my kitchen on Friday making 8 frittatas (4 kinds, 2 each).

I have to say it -- the frittatas were a hit. Even with the kids, who we brought bagels for, just in case. They really are a perfect meal, in and of themselves. Simple, hearty, fresh and complete. As for my favorite, I loved the potato, caramelized shallot and white bean frittata, which I think is best served cold. Following is my recipe for this rustic dish.

Potato, Caramelized Onion & White Bean Frittata

Makes 2 frittatas

Ingredients:

12 eggs
1 lb. baby potatoes
2 shallots (thinly sliced into half rounds)
1 can white beans (I like S&W brand)
1-2 Tbsp Rosemary (minced)
A Tbsp or 2 of parmesan to taste
Salt & pepper to taste
1-2 tsp olive oil
Olive oil spray

Directions:

1) Boil the potatoes, making sure they remain firm
2) Meanwhile, caramelize the shallots in olive oil over medium-low heat
3) Meanwhile, in a bowl, mix eggs, rosemary, parmesan and salt and pepper
4) Once potatoes have cooled, slice into coins (no need to peel)
5) Add potatoes, shallots and white beans to eggs
6) Lightly spray 10-inch frying pan (I like my Analon brand because it's heavy and nonstick) and heat it on the burner on medium-low heat.
7) Add half the egg mixture and cover
8) Let the eggs cook until they are brown and crispy on the bottom and the center is nearly done (this can take around 15 minutes or more)
9) Flip the frittata over and get it brown and crispy on the opposite side
10) Ease the frittata onto a plate and repeat with the rest of the egg mixture

The frittatas will keep for a few days in the fridge and definitely get better as the days pass.

Upcoming events for The Map of Lost Memories

2012-07-06T15:05:00.003-07:00

With the August 21 publication date of The Map of Lost Memories nearing, my publicist is setting up lots of great events. Following are the first confirmed readings, appearances, etc. I will post more details as soon as I have them.

September 9, 2012
Book launch at Curve Line Space - details to come
Los Angeles (Eagle Rock), CA

October 7, 2012 - 2 pm
Reading at Elliott Bay Book Company
Seattle, WA

October 13-14, 2012
WordStock - event details to come
Portland, OR

The Map of Lost Memories - Coming Soon!

2012-06-02T09:37:00.000-07:00

My novel, The Map of Lost Memories, will be published in August of 2012. To learn more about it, go to my website or the book's page on the Random House website.

Advance praise for

The Map of Lost Memories:

“In The Map of Lost Memories, Kim Fay draws us into a universe as exotic, intense and historically-detailed as the ancient artifacts her unforgettable heroine seeks. It's a deliciously unexpected journey: Indiana Jones meets Somerset Maugham meets Marguerite Duras; all culminating in a glorious traipse through a forgotten Asian world. This novel will stay with me for a long, long time.” – Jennifer Cody Epstein, author of The Painter from Shanghai

"The Map of Lost Memories is the best book I have read this year. Exotic, thrilling, and brimming with fascinating historic detail, it had me hooked from page one and sent me to a world I knew existed, but never really understood, never really felt, until now. Kim Fay is a wonderful storyteller who truly masters the art of crafting a riveting story with heart and elegance. The result is utterly mesmerizing." – Anne Fortier, New York Times-bestselling author of Juliet

“Kim Fay writes with such mesmerizing authority that it's hard to believe The Map of Lost Memories is her first novel. Rarely do we find a book that combines gripping adventure with exquisitely crafted prose, but Fay's novel does just that, bringing together the beauty and complexity of Marguerite Duras' The Lover with the thrilling breathlessness of Indiana Jones. The result is breathtaking.” – Dana Sachs, author of If You Lived Here and The House on Dream Street

"Kim Fay's engaging debut novel, The Map of Lost Memories, not only weaves together a smart, compelling story of a quest for scrolls believed to contain the lost history of Cambodia's ancient Khmer empire, but also gives us a glimpse into 1920's China and Indochina during the time of transition from colonialism to the beginnings of communism. With deftness and clarity, Fay brings her world to life and gives us a captivating read.” – Gail Tsukiyama, author of A Hundred Flowers

“Kim Fay breathes new and original life into the Westerner-in-Asia novel with The Map of Lost Memories, going beyond the intrigues of 1925 Shanghai to the remote reaches of the Cambodian jungle. An enchanting, absorbing first novel, all the more remarkable for its effortless portrayal of a bygone world, now nearly forgotten.” – Nicole Mones, author of Lost in Translation and The Last Chinese Chef

Uncle Jon and Aunt Wilma’s Tuna Pasta

2011-06-17T19:31:00.000-07:00

When my parents brought me a jar of the tuna that my Uncle Jon caught off the coast of Washington State and my Aunt Wilma canned (yes, the Aunt Wilma of pie baking fame, for those of you who have read Communion), I knew I had to do something better with it than just swish it around with some mayonnaise and make sandwiches. I felt duty-bound to make a meal worthy of their efforts—for as Aunt Wilma wrote to me, “It’s hard work catching the tuna, messy and time-consuming to can it, BUT very rewarding.”

So off I went, flipping through cookbooks and scouring the Internet. Usually, Epicurious.com comes to the rescue, but this time around the most enticing recipe turned up on the Fine Cooking website: Fettuccine with Tuna, Lemon & Fried Capers. Aside from just sounding delicious, this recipe also appealed because it would give me the chance to use some other ingredients begging for my attention:

1) The lemons from the tree in my driveway (their season was coming to an end, and I was dying to use as many as possible).

2) Fettuccine from Pappardelle’s, the new pasta shop at the Third & Fairfax Farmer’s Market.

I’d already tried the garden herb fettuccine: TO DIE FOR, tossed with artichokes, sun-dried tomatoes, lemon juice, fresh basil, olive oil and grated parmesan!! For the tuna recipe, the lemon basil pasta seemed like a good choice. Because I was going to make a big batch for my parents and Julie’s clan, and because the freshness of Pappardelle’s pasta gives it lots of flavor, I mixed one eight-ounce package of the lemon herb with two packages of plain fettuccine. The result: divine! Every ingredient—especially the fried capers (I went heavy on this)—made the flavor of the tuna stand out. Even though I’ll have to use store bought tuna next time around (sigh), this is definitely a dish I’ll make again.

Fettuccine with Tuna, Lemon & Fried Capers

adapted from Fine Cooking (recipe by Tony Rosenfeld)

Serves 4

Ingredients:

- Kosher salt
- 1 lemon, scrubbed
- 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
- 1/4 cup small capers, rinsed, drained, and patted dry
- 3 cloves garlic, thinly sliced
- 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
- 1/8 tsp. crushed red pepper flakes
- 3/4 lb. dried fettuccine
- Freshly ground black pepper
- 3 Tbs. chopped fresh flat-leaf parsley

Directions:

1. Bring a large pot of well-salted water to a boil

2. Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

3. Heat 1/4 cup of the oil in a 10-inch or larger straight-sided sauté/frying pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel—it’s fine if a few capers remain in the pan.

4. Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn’t burn, 2 to 3 minutes.

5. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

6. Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.

7. Return the sauté pan with the tuna in it to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If needed for moisture, add the remaining pasta water.

8. Season to taste with salt, pepper, and more lemon juice.

9. Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Cooking note: I'm a lazy cook, and after preparing all of the ingredients, I just tossed them together with the pasta in a big bowl. Not as pretty to look at on the plate, but equally tasty!

SERVE IT FORTH: INDEX OF RECIPES

Honey-Roasted Onion Tart

2011-04-30T10:07:00.000-07:00

So many good recipes … so little time to put them on this blog! But I’m making a belated New Year’s resolution to post at least every two weeks. Preview of recipes to come: quinoa, black bean and corn tacos; mushroom and Swiss chard lasagna; beef jerky; braised leeks; and black bean and spinach enchiladas—all made recently, and all worth sharing, along with this recipe for honey-roasted onion tart.

I made this dish last Sunday for Easter brunch at Julie’s house, and so far, of the onion tarts I’ve tested over the years, this is my favorite. The onions are tossed in honey and white wine and roasted to a caramelized, almost crispy perfection. The bacon (I made two tarts, one with turkey bacon and one with prosciutto) provides richness, while the fresh ground nutmeg and fresh thyme lighten the flavors. Best of all, this is an easy recipe. I prepared the ingredients at my house, and then put the tarts together and baked them at Julie’s. One tart serves 6-8 as an appetizer.

Honey-Roasted Onion Tart
modified from Bon Appetit

Ingredients:

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 3 bacon slices, cut crosswise into 1/2-inch pieces
• 1/4 cup honey
• 1/4 cup dry white wine
• 2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick half-rounds
• Nonstick vegetable oil spray
• 3/4 cup crème fraîche
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons fresh thyme leaves

Directions:

1. Position rack in top third of oven and preheat to 375°F.

2. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Transfer pastry to large rimmed baking sheet. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9-inch rectangle. Press firmly on pastry edges with fork to form rim. Chill crust.

3. Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

4. Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat.

5. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

6. Increase oven temperature to 400°F.

7. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl.

8. Using offset spatula, spread crème fraîche over crust to folded edge.

9. Arrange onions atop crème fraîche.

10. Sprinkle with bacon.

11. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes.

12. Sprinkle with thyme and serve.

Note on bacon: I prefer turkey bacon, since it's not so heavy. Also, if you use prosciutto, don’t cook it beforehand.

(Photo by Julie Fay Ashborn)

SERVE IT FORTH: INDEX OF RECIPES

Do-It-Yourself Power Bars

2011-04-12T20:38:00.000-07:00

Ever since my wonderful agent (Alexandra Machinist) sold my novel in January, I’ve felt like I’ve been running in quicksand. On top of working and volunteering, I have a crazy editing deadline. At first my approach to feeding myself during this time was: minimal effort. I bought loads of prepared foods at Trader Joe's and heated things up as the days went on. But after a week or so, my body begged for some culinary TLC. So I pulled Super Natural Cooking from my cookbook shelf (unopened after three years) and marked recipes I could make on Sunday night to tide me over through each week.

I promise to post the Otsu recipe soon (perfect for lunch), but right now I want to sing the praises of the Do-It-Yourself Power Bars. They are like healthy Rice Krispie Treats, and oh so satisfying despite being wheat and sugar free. (Actually, they call for a fourth cup of sugar, but I have no idea why, since it seems to me that sugar would ruin them.) I’ve made three batches so far, and I’m still not tired of them. Better yet, I’ve shared them with sweet-tooth kids, and they haven’t even realized they’re eating something healthy!

Do-It-Yourself Power Bars
modified from Super Natural Cooking

Ingredients:

- 1 Tbsp. vegetable oil
- 1 1/4 cups rolled oats
- 1 1/4 cups chopped toasted walnuts
- 1/2 cup oat bran
- 1 1/2 cups unsweetened crisp brown rice cereal (not puffed)
- 1 cup dried cranberries, coarsely chopped
- 3 Tbsp. finely chopped crystallized ginger
- 1 cup brown rice syrup
- 1 tsp. pure vanilla extract
- 1/2 tsp. fine-grain sea salt

Directions:

1) Grease a 9 by 13-inch baking pan with the vegetable oil.

2) Mix the oats, walnuts, oat bran, rice cereal, cranberries and ginger together in a large bowl and set aside.

3) Combine the rice syrup, vanilla and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes.

4) Pour over the oat mixture and stir until the syrup is evenly incorporated.

5) Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.

6) Store using wax paper, since the bars are sticky.

Note on ingredients – the best deals

Whole Foods:
- Brown rice cereal: Arrowhead Mills brand (the recipe calls for crisp rice, “not puffed,” but I could only find puffed, and it works just fine)
- Brown rice syrup: Lundberg brand (not cheap, but Whole Foods definitely has it)

Trader Joe's:
- Oat bran: store brand
- Rolled oats: Country Choice brand

World Market/Cost Plus
- Crystallized ginger: store brand

SERVE IT FORTH: INDEX OF RECIPES

Bac Gai’s Vegetarian Spring Rolls (Bi Cuon Chay)

2011-01-30T18:40:00.000-08:00

I first tasted these vegetarian spring rolls when I moved to Vietnam in 1995 and was invited for lunch by one of the students in the English class I taught. Over the following years, that student became like a sister to me, her sisters became my sisters, and her mother called me con thu—daughter number four.

Years later, when I traveled back to Vietnam to write Communion: A Culinary Journey Through Vietnam, the dish I wanted to learn to make most of all was my Vietnamese mother’s vegetarian spring rolls. She had learned them from her mother-in-law, so that she could make them for her husband on Buddhist holidays.

I’ve made these spring rolls a few times for family and friends, and the last time I made them, I served them at a reading at Skylight Books in the Silverlake neighborhood of Los Angeles. The crowd loved them, with the highest praise coming from a Vietnamese foodie group that had driven up from Little Saigon in Orange County.

With Tet (Lunar New Year) just around the corner, it’s a perfect time to post this recipe—these fresh spring rolls, laced with roasted rice powder and tasting like no spring roll you’ve had before, would be terrific for part of a New Year’s feast.

I’ll admit, the recipe is time-consuming, but it’s definitely worth it—I like to double it, since increasing the amount does not increase the effort, and the spring rolls are still good a few days later if kept in the fridge.

Preparation note: I use a mandoline to julienne the manioc and sweet potato. Don’t worry if you don’t come out with perfect little matchsticks. You’re going to blend everything together for the spring roll filling, and no matter how the ingredients look at the start, they taste terrific in the end.

Rolling the spring rolls

Bac Gai’s Vegetarian Spring Rolls

Serving: 10–15 spring rolls, depending on how big you roll them.

Ingredients for filling, Part One:
- 2 cups carrot, peeled and julienned (about 2 medium carrot
- 2 cups manioc (also called yucca), peeled and julienned (about 1 small manioc)
- 1 cup shredded cabbage
- 1 cup shiitake mushrooms, julienned
- 1 tbsp. sugar
- 2 tsp. vegetable bouillon powder or concentrated liquid
- 3 tbsp. vegetable oil

Ingredients for filling, Part Two:
- 3 cups sweet potato (white flesh), julienned, mixed with 2 tbsp. white vinegar and 1 tbsp. sugar and set aside (about 1 medium sweet potato)
- 8 ounces baked tofu, unflavored, thinly sliced
- 3 tbsp. vegetable oil

Ingredients for final mixture of filling:
- 2 ounces green (mung) bean vermicelli (about 2 cups), prepared per package directions and cooled
- 4 sheets dried bean curd skin (tau hu ky), crushed into small pieces (about 3/4 cup)
- 3/4 cup toasted peanuts, finely chopped
- 1/2 cup roasted rice powder

Rice paper: 1 packet 10- or 12-inch rice paper, made with just rice and water (12-inch pieces are easiest to work with for this recipe)

Herbs: Fresh mint, Thai basil, rau dap ca, rau tia to, and other Asian herbs (if you can find only mint and basil, these rolls will still be terrific)

Directions for filling, Part One:

1. Heat oil in a large frying pan.

2. Fry carrots, manioc, and cabbage. Do not let the mixture get too soft. Test the manioc to make sure it remains al dente by the end of the following process.

3. Add mushrooms, and fry a bit longer.

4. Add sugar and vegetable bouillon to taste, and fry just a bit longer still.

5. Remove from heat, and set aside to cool. Drain any liquid.

Directions for filling, Part Two:

1. Heat oil in a large frying pan. Flash-fry the sweet potato until it is yellow-brown and crispy. Remove from pan and set aside to cool.

2. In same pan, flash-fry the baked tofu until crispy. Remove from pan and set aside to cool. (This step is optional. You don’t need to fry the tofu.)

Directions for final mixture:

Once all the cooked ingredients have cooled, mix them together in a large bowl with the rice vermicelli, peanuts, roasted rice powder, and crushed bean curd skin.

Directions for making spring rolls:

1. Using a hard surface, such as a wooden cutting board, lay out a piece of dampened rice paper. Dampen (soften) the rice paper in a wide bowl of warm water. (I like to put 5-6 pieces at a time in warm water in a skillet for efficiency.) Remove as much excess water as possible (let it drip off) before making the spring roll.

2. Line the lower center of the paper with herbs.

3. Lay 1/3 to 1/2 cup of the mixture into a cylinder shape on the herbs. The amount can vary depending on how large you want your spring rolls.

4. Fold the bottom fourth of the rice paper up over the mixture.

5. Fold the right edge of the rice paper in a fourth of the width of the paper, as if you are making an envelope.

6. Fold the left edge of the rice paper in a fourth of the width of the paper, as if you are making an envelope.

7. From the bottom, roll as fast as you can.

Ingredients and directions for dipping sauce:

1. Mix 1/4 cup carrot, peeled and shredded; 1/4 cup cucumber, peeled and shredded; and 1 tbsp. sweet white vinegar. Set aside to marinate. (Do this at the beginning, as you are preparing the spring roll ingredients.)

2. In a bowl mix the following:

- Simple syrup of 1/2 cup water and 1/8–1/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup sweet white vinegar
- Juice of 1 lime
- 2 red Thai chilies, seeded and minced
- 2 tbsp. toasted peanuts, finely chopped

3. Cut the carrots and cucumber into small pieces.

4. Mix carrot and cucumber blend with remaining ingredients. Top with peanuts.

NOTE ON SAUCE: This sauce is to keep the recipe strictly vegetarian. I also like to use a basic nuoc cham sauce. A good recipe can be found at VietWorldKitchen.com.

SERVE IT FORTH: INDEX OF RECIPES

Gourmand World Cookbook Awards

2010-12-20T17:51:00.000-08:00

Exciting news! Communion: A Culinary Journey Through Vietnam has won Best Asian Cuisine Book (USA Division) in the Gourmand World Cookbook Awards 2010. This puts it in the running for Best Asian Cuisine Book in the World.

Along with this honor, Communion has received numerous reviews since its publication in May, and I am grateful for the many words of praise. This is such a special book to me, and I hope to see it flourish in 2011 thanks to the support of family, friends and reviewers around the world.

Happy Holidays!

Betty Crocker's Thumbprint Cookies (AKA Dad's Bird Nest Cookies)

2010-12-07T08:16:00.000-08:00

When my grammy passed away a few years ago, Christmas changed. For decades my dad, mom, sister and I spent Christmas Eve at her house --- and then a rented hall when we ran out of space in her living room --- with aunts, uncles and nearly a hundred cousins (not counting husbands & wives, step-kids, etc.), but after Gram was gone, each family drifted toward its own traditions. Then my sister married a man from London, and now they spend Christmas there. So last Christmas I was with my dad and mom for a quiet holiday at their house in Tucson.

Thumbprint cookies at the very back

My dad has always been sentimental about his mom’s cooking, and he decided he was going to make not just one of his favorite cookies from childhood, but all of them! He had found a pristine 1956 edition of the Betty Crocker cookbook his mom used, and with the thoroughness and precision of the engineer that he is, he gathered the ingredients and got to work.

Most challenging were the ginger creams that required numerous emails to my cousin Lisa. As you will see in the photo, the trick is to make them as thin as possible. At first it didn’t seem that it was going to happen (the dough was too elastic; then it was too crumbly), but my dad is persistent, and after trial and error and trial and error and trial and error, those crispy, paper thin cookies came into existence. Also on the cookie menu: Russian teacakes and a chocolate log roll. And finally, thumbprint cookies, or as my dad wrote to me, “I call these bird nest cookies, but you cannot argue with Betty.”

I love that this recipe is listed under,

"Sprightly teacakes for family and friends."

I’d love to post the recipe for the ginger creams, but I think those need a few more test runs before we can explain exactly how my dad got them right, so we’ll start with thumbprint cookies, directly from my dad and Betty Crocker (word for word, with the exception of a few tweaks for formatting, which I could not figure out how to do on this page).

THUMBPRINT COOKIES: Nut-rich…the thumb dents filled with sparkling jelly.

We are as delighted with this quaint addition to our cooky collection, from Ken MacKenzie, as is the collector of old glass when a friend presents her with some early thumbprint goblets.

Mix thoroughly………………….
- ½ cup soft shortening (half butter)
- ¼ cup brown sugar (packed)
- 1 egg yolk
- ½ tsp vanilla

Sift together and stir in………….

- 1 cup sifted GOLD MEDAL flour
- ¼ tsp. salt

Directions:

Roll in 1” balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (3/4 cup).

Place about 1” apart on an un-greased baking sheet and press thumb into center of each.

Bake at 375 for 10 to 12 minutes until set. Cool.

Place in thumbprints a bit of chopped candied fruit, sparkling jelly, or tinted confectioners’ sugar icing.

Makes about 2 dozen cookies.

Creating new traditions from old

SERVE IT FORTH: INDEX OF RECIPES

Skylight Books Reading & Slide Show

2010-12-03T11:50:00.000-08:00

What a terrific way to wind up the year for Communion—more than 50 people came to our reading and slide show at Skylight Books two Sundays ago. Family, friends, book lovers, Vietnam lovers, and a local food group, Foodie Connection, filled the house, as I read from the book (one of my favorite passages about the Julia Child of Vietnam), and Jules showed slides and discussed photographing the people and food of the country.

Jules & me in front of one of the many
displays for Communion around the store

Afterward, we served Julie’s banana flower salad, my Vietnamese mom’s spring rolls (recipe to come), and wine—both dishes were a huge hit (the wine, too!). As well, the Mandoline Grill food truck parked outside, and most guests ordered at least one dish, perching wherever they found a space in the store to eat Vietnamese "tacos" and banh mi sandwiches. I took home eight leftover sandwiches and ate six during the next two days—so good!

Jules talks about photographing Vietnam

We can’t thank everyone enough for buying Communion and supporting us and Skylight (a great independent bookstore). We also want to thank Skylight for being such an incredible host. The event coordinator, Mary, went out of her way to accommodate my endless email chain of requests; our coordinator for the night, Liz, was a gem, helping us with our many needs; and the staff was terrific about everyone eating, drinking, and lingering throughout the store.

A few members of the Food Connection group

Jules and I were floating on air afterward, from the festive mood of the night and pleasure of being able to share our book and its food with so many people.

Thank you, thank you, thank you, to everyone who has supported Communion since its publication in May!!

Instructional Video for Clay Pot Fish

2010-11-30T18:24:00.000-08:00

For her blog, Chopstick Cinema, my friend and colleague Celeste Heiter made this terrific instructional video for cooking my clay pot fish recipe from Communion: A Culinary Journey Through Vietnam. The recipe and further information can be found at the bottom of this post here at Serve It Forth---or in Communion!

To read more about the book (including a description, reviews and another recipes), click here go to my website.

Instructional Video for Clay Pot Fish

2010-11-29T10:35:00.000-08:00

I was so thrilled when my friend and colleague, Celeste Heiter (editor of To Japan With Love and author of The Sushi Book and more) told me that she had made an instructional video for my clay pot fish recipe from Communion: A Culinary Journey Through Vietnam.

(photograph by Julie Fay Ashborn)

While traveling and learning to cook for the book, my sister and I made this dish three times: in Nha Trang, in Dalat, and in Saigon. Based on all three experiences, I came up with this recipe, which we have served in intimate dinner party settings as well as at a party for twenty-five foodies and winemakers. Every time it was a hit!

Celeste’s video is clear and simple, and makes this recipe for clay pot fish accessible for American kitchens. If you don’t have a clay pot, use a heavy-bottom saucepan. Celeste also includes a link to the recipe in her blog post. Check it out here, and give it a try.

The recipe is also given at this Serve It Forth blog post:

SERVE IT FORTH: INDEX OF RECIPES

Cambodia and North India Join the To Asia With Love Guidebook Series

2010-11-20T14:22:00.000-08:00

I just learned that To Cambodia With Love and To North India With Love have hit American shores. Very exciting! This brings the To Asia With Love guidebook series up to five volumes---Vietnam, Myanmar, Japan, Cambodia, and North India.

I've posted excerpts from the Cambodia and North India books at ThingsAsian.com. For foodies, every volume in the To Asia With Love series has a chapter on unique culinary experiences, and each set of excerpts on ThingsAsian.com includes a few tantalizing essays to give you a taste of the recommendations each book contains. Great for armchair reading! Great for holiday giving!

Banana Flower Salad with the BrookeWorms Book Club

2010-11-14T17:49:00.000-08:00

Last week I had the privilege of attending my first book club discussion for Communion. My mom’s book club, The SaddleBrooke BrookeWorms, gathered at my parents' home in the SaddleBrooke community in Tucson, to talk about Communion, make fresh spring rolls, and nibble on a few Vietnamese dishes.

In writing Communion, my hope was to start a conversation not only about Vietnam, but about how we eat reflects who we are as individuals and as communities. Being able to have that conversation with a group of smart, interesting women was the best part of the night. It was so much fun to hear the comments and answer questions about everything from Communism to font size. I was most struck by how much everyone enjoyed reading about my relationship with my sister, who took the book’s culinary journey with me, as well as all the photos. While Communion is about Vietnam, it cannot help but be personal, because of my love for the country and because of the meaning food has for me—I associate eating with the best times spent with my parents, sister, grandparents, aunts, uncles, cousins, and friends.

The BrookeWorms

After the talk, we got down to business in the kitchen. It was clear that most of these women are cooking pros, since there were a lot of perfect first-time spring rolls. (After years of practice, mine are still inconsistent and often floppy!) Ingredients for the night were purchased at Lee Lee Market in Tucson, an incredible supermarket that even had banana flowers. Except for Thai basil, which the store was out of, I found everything needed for lemongrass chicken, spring rolls, and banana flower salad.

Making spring rolls

As requested, the name of the sauce everyone enjoyed is “Mae Ploy sweet chilli sauce.” The ingredients that went into our spring rolls were rice paper, rice sticks (vermicelli), red bell peppers, shitake mushrooms, shrimp, mint, a Vietnamese cinnamon-flavored herb whose name I can’t remember, and baked tofu. Since I left the cookbook with the lemongrass chicken recipe at my mom’s house, I can’t share that yet (but will soon, I promise). In the meantime, I’m posting the recipe for banana flower salad.

But before I do … a thousand thanks to my mom for shopping, prepping, hosting, and bragging. To Ann, Dee, Dot, Judy D., Judy H., Marilyn, Marsha, Nancy, Pat, and Sue for not only supporting Communion, but for reading it so thoughtfully. To special guests Marilyn, Sharla, Paula, and Gail for adding to the discussion. And to Bette, the editor of the SaddleBag Notes, who will be writing about the night and Communion for the newspaper. Lastly, to illustrate what a lovely group this is, book club member Elizabeth, who was out of town, called the next day to tell me how much she enjoyed the book. This is exactly the kind of readership I hoped Communion would find.

Julie’s Banana Flower Salad

Serving: 4 as a side or 2 as a main dish for lunch.

Salad ingredients:- 2 banana flowers, thinly sliced (see directions)
- 2 tbsp. peanut oil
- Scant 1/4 cup shallot, coarsely chopped
- 1/2 cup roasted peanuts, chopped
- 1/2 cup fresh mint, coarsely chopped
- 1/2 cup fresh Thai basil, coarsely chopped
- 3 tbsp. lime juice + 1 lime for the bowl of water
- Large bowl of room temperature water

Dressing ingredients:

- 3 tbsp. lime juice
- 2 tsp. brown sugar
- 1 red Thai chili, chopped
- 2 tsp. fish sauce
- 2 cloves garlic, chopped

Directions:

1. Heat the peanut oil in a large skillet. Sauté the shallots until golden brown. Leave them in the oil, and set aside to cool.

2. Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.

3. Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.

4. Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sautéed shallots.

5. Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.

6. When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don’t worry if you don’t get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.

7. Toss in the dressing, and serve.

SERVE IT FORTH: INDEX OF RECIPES

Honey Oat Muffins

2010-11-07T10:39:00.000-08:00

Finishing my novel. Getting into the swing of my new (old) job as the hotel editor at Gayot.com. With the hours of each day being consumed at the speed of light, there’s not much in the way of creative cooking going on around here. Instead I’m relying on old favorites: turkey soup, chicken artichoke soup, the black bean enchiladas that became a staple in my culinary repertoire more than twenty years ago (recipe to come soon), and pork chops with red onion marmalade. (I’ve also been relaxing at night by making applesauce for my mom and dad). But I did decide to start making muffins every Sunday, so that I can have an easy breakfast food to nibble on throughout the week.

My first attempt was honey oat muffins. They’re good as is, (the first batch I made at my sister's house quickly disappeared), but I want to play around next time I make them. I will 1) add more cinnamon, 2) use only whole wheat flour instead of white, 3) exchange some of that whole wheat flour for bran, and 4) trade out a little more of that whole wheat flour for more oatmeal—I like my muffins with grit to them.

(Photo: Julie Fay Ashborn)

White House Honey Oat Muffins
from Food & Wine

Makes: 12 muffins

Ingredients:

1 cup old-fashioned rolled oats
1/4 cup whole-wheat flour
1 cup wheat or oat bran
2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 heaping teaspoons ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs

Directions:

1. Preheat the oven to 375°.

2. In a large bowl, mix the oats with the whole-wheat flour, bran, baking powder, baking soda, cinnamon, coriander and salt.

3. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

4. Spoon the batter into the muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean.

5. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

SERVE IT FORTH: INDEX OF RECIPES

Communion’s Pacific Northwest Book Tour

2010-09-29T10:07:00.000-07:00

You’re wrong, Mr. Thomas Wolfe. You can go home again. And it feels good. Terrific, in fact. Last week Jules and I traveled to the Pacific Northwest for three readings: Elliott Bay Book Company (Seattle, WA), Village Books (Bellingham, WA), and Broadway Books (Portland, OR).

Our tour kicked off unofficially the night before the Elliott Bay reading at the house of my cousin Shelly and her husband Nick. Aunts, uncles, and cousins gathered to help us celebrate, and I even did a small reading—my cousin’s Kathy and Lisa selected a passage about the importance of pies in our family (yes, Pacific Northwest pies are related to Vietnamese food—just read Chapter One in Communion to find out how!) It was amazing to sit before these people who mean the most to me and read, because it is with them that I first discovered the value and beauty of communing around a table.

Cousins and Aunt Norma ... always an appreciative audience.

The next day, Sunday afternoon, more than seventy people filled the audience at the Elliott Bay Book Company. A healthy portion was made up of family members, but there were also former colleagues from my days of working at Elliott Bay, high school friends, and college pals. Our lovely version of This Is Your Life. A pretty terrific life, I might add, given those who came … some of our favorite people in the whole world. As well, Rick Simonson, the store’s buyer and driving force behind the store's acclaimed reading series, joined the crowd, which really made me feel like I’d arrived. (When I worked at the bookstore, Rick was the reason so many exceptional authors came to read, and I was in awe of him.) As with all three readings, I read passages from the book that illustrate how the people of Vietnam led me to a love of the food, and Jules shared slides while explaining why it’s such a pleasure to photograph the people and food of Vietnam.

A full house at Elliott Bay.

Signing books for friends and family.

In Bellingham, the crowd of more than thirty included just a handful of friends and family members. The rest were all curious strangers, who asked lots of interesting questions (we could tell we were in a college town). Afterward, everyone hung around to enjoy fresh spring rolls that we’d brought from Saigon Boat in Seattle (2632 Alki Avenue SW). If you’re ever down on Alki, stop in for a bowl of pho or grilled pork with fresh rice noodles. The banh mi sandwiches are excellent too (we stocked up on those for our road trip to Portland).

Serving spring rolls to the audience.

Our third and last reading was at Broadway Books in Portland. What a fantastic bookstore. Although the crowd was much smaller, it was made up of people close to our hearts, from my high school best friend and college roommate to my high school boyfriend’s parents and our old youth pastor and his wife. As Jules and I read and spoke, it felt as if we were at a reunion in the living room of a close friend. Afterward there was lots of catching up and more spring rolls from Saigon Boat.

It was satisfying to have such enthusiastic crowds (and of course sell lots of books), but most satisfying was to have so many people we love come out and help us celebrate. It felt good to share the Vietnam part of our lives with the important people from our past.

Many thanks to everyone who came, listened, and bought books. For those who would still like a book, Elliott Bay, Village Books, and Broadway Books all have signed copies. Please order from them and support local independent bookstores. Each of these stores was such a generous host, as well as a reminder of what important community gathering places a local bookshop can be.

More photos from the tour can be found on the Communion Facebook page, I’ve been told these links are public and you do not have to sign in to view them. Drop me a note if you can’t see them, and I’ll send photos another way.

Photos from the Elliott Bay Book Company reading

Photos from the Village Books reading

Photos from the Broadway Books reading

Lastly, a thousand thanks to Kurtis Lowe who went above and beyond to set up the readings, drive us around, run the slide shows and, bottom line, make this wonderful week possible.