Sunday, June 14, 2015

Driving into work today I noticed Flags everywhere - It's National Bourbon Day! Gotta Love Poulsbo, WA for stepping up the game!


Celebrate America's "Native Spirit" on National Bourbon Day - June 14
There is something about bourbon that’s captured our global attention. In North America sales have soared and in the U.S., where bourbon originates, one of the nation’s most popular whiskey makers reversed a decision to water down its recipe in an effort to meet worldwide demand.
Some say the rise in bourbon sales is due to the growth of small batch and single barrel bourbon in the 1990s, while others say it has to do with the resurgence in popularity of hard-liquor swilling characters and settings on television shows such as Mad Men and Boardwalk Empire. Whatever the reason, you’ll want to raise a glass of the sweetened amber spirit June 14 as we celebrate the splendor of this great whiskey on National Bourbon Day!
Also of note: September is National Bourbon Heritage Month http://www.nationalbourbonday.com/

National Bourbon Day


Marina Market carries

Bourbon Barrel Aged Beer 

Sparkling Bourbon Lemonade


Tuesday, June 9, 2015

Up-to-the-Minute Food News

Monday, June 8, 2015

Smoked Herring on House made Flat bread

Willem knows more than a thing or two about fresh herring this is a new preparation for Seattle Herring Week 2015.

He is both a native of the Netherlands and the former Chef of the Swedish Club in Seattle.

Here is his riff on freshly smoked herring that you can try this week at
Sogno di Vino in Poulsbo, WA.
18830 Front Street NE,
Poulsbo, WA 98370
360-697-8466

You can Purchase Fresh Frozen Herring Fillets down the street at
Marina Market
18882 Front Street
Poulsbo, WA 98370
360-779-8430
www.marinamarket.com

Makes enough for 4 Flat breads

Ingredients:

4 Herring Fillets

Cure:
1 cup Kosher Salt
1 Cup Brown Sugar
Zest of 1 lemon and 1 Orange
1Tbsp chopped Thyme

1 Cup Pickled Beets
1 Cucumber
1 cup of Cantaloupe Cubes or Melon balls
½ cup Ricotta

5 oz Kale and Arugula Leaves

Lemon Vinaigrette
1 Tbsp Preserved Lemon
 1 Tbsp lemon juice
1/4 Cup Olive Oil
4 Flat breads

Mix all the ingredients of the cure and sprinkle over the herring fillets on the “sliced “ side of the fillet.  Let cure for 15 minutes.

Rinse off the cure and let the Herring fillets on a rack in the refrigerator for 2 hours.

Smoke the Herring fillets for about 30 minutes in a smoker with the wood chips of your choice. Cool the fillets in the refrigerator for 2 hours.

Mix the preserved lemon, lemon juice and olive oil.
Put the Kale and Arugula leaves in a bowl and toss with the preserved lemon vinaigrette.

Sprinkle the Salad over the flat breads, Slice the smoked herring fillets in bite size pieces and arrange the over the flat breads. 

Finish with arranging the sliced cucumber, sliced pickled beets and dollops of ricotta over the flat bread.

Enjoy




You Tube Video on how to remove bones from fresh Herring

Sunday, June 7, 2015

Herring with dill and mustard potato saladHerring with dill and mustard potato salad  By Simon Rimmer

Herring with mustard, dill and potatoes is a Scandinavian favorite. This one has an unusual kick of curry powder.
Ingredients
For the herring
3½ fl oz water
2 limes, juice only
3½ fl oz white wine
1 tsp white peppercorns
2 bay leaves
1 tbsp white wine vinegar
1 tsp salt
4 3½ oz herring fillets
For the potato salad
9oz cooked new potatoes
3½ fl oz mayonnaise
1 tbsp chopped fresh dill
1 tbsp wholegrain mustard
½ lemon, juice only
½ tsp curry paste
salt and freshly ground black pepper
To serve
3 sprigs fresh dill
lemon wedges
Preparation method
For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.
For the potato salad, cut the cooked potatoes in half and place into a large bowl.
In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat.
Drain the fish, place it on top of the potato salad. Garnish with more dill and lemon wedges.


Sunday, May 31, 2015

 Fried Herring Fillets with a Lime Pepper Crust   For me the humble herring, once the food of the poor, is a great delicacy with all the gutsy flavors of fresh sardines but lots more juicy flesh. Now they can be bought boned and filleted and are cooked in moments. The lime and pepper crust is fragrant and slightly crunchy. Squeeze lots of lime juice over before you start eating – it cuts through the richness perfectly.


Ingredients:
 2 herring fillets weighing 6-7 oz each
 2 limes
 1 rounded teaspoon whole mixed peppercorns
 1 rounded teaspoon plain flour
 2 tablespoons olive oil
 Maldon sea salt

Method
First of all crush the peppercorns with a pestle and mortar – not too fine, so they still have some texture. Then grate the zest of the limes and add half of it to the peppercorns, then add the flour. Mix them all together and spread the mixture out on a flat plate. Wipe the herrings dry with kitchen paper and coat the flesh side with the flour-pepper mixture. Press the fish well in to give it a good coating – anything left on the plate can be used to dust the skin side lightly.

Now in your largest frying pan, heat the oil until it is very hot and fry the herrings flesh-side down for about 2-3 minutes. Have a peek by lifting up the edge with a fish slice – it should be golden. Then turn the fish over on to the other side and give it another 2 minutes, and drain on crumpled silicone paper (baking parchment) before serving. Serve sprinkled with crushed salt, the rest of the lime zest and the limes cut into quarters to squeeze over.


Saturday, May 30, 2015

Grilled herrings with mustard & basil dressing

Grilled herrings with mustard & basil dressing
Herring flesh has a delicate flavor that works well with many fresh herbs, particularly basil
Ingredients:
Four 3oz herring fillets 
4 tbsp extra-virgin olive oil
2 tbsp wholegrain mustard
large bunch basil, roughly torn
1 tsp clear honey
1 lemon, grated zest and juice

Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.

Friday, May 29, 2015

Marina Market and Sogno di Vino in Poulsbo, WA join Seattle herring week 2015

Just arrived at Marina Market for in store sales only


IQF Herring Fillets from Bristol Bay, Alaska.  Harvested for their roe, these gems are comparable to mackerel in oil content.

So what is the big deal?  10 Years ago, the local Washington State Herring stocks suddenly crashed. Very few people noticed.
Herring is a rich, flavorful fish full of Omega-3 fatty acids. It’s a traditional food for Native American and Scandinavian cuisines with a huge variety of preparations outside of the stereotypical pickled herring.
It’s also a cornerstone of the Pacific marine ecosystem. Their disappearance in our local area is an indicator of our responsibility to steward our waters.

Fresh or non pickled herring is no longer available in Washington State.  Many chefs and consumers have never tasted it this simple and delicious fish that is so rich in Pacific Northwest heritage. Now that Alaska stocks are flourishing in near record numbers, we've gotten a chance to bring some to Seattle and give consumers a chance to try it.  Our hope it that once tasted, the demand will allow the fish to once again be available through our own local fish markets and grocers.
Join a participating Seattle restaurant during Herring week to try herring prepared by some of Seattle’s best chefs and to raise awareness of the cultural and ecological significance of this important species.
Visit participating Restaurants (June 8-14) for a chance to try this amazing fish:


- Schooner Exact, SoDo
- Chippy's, Ballard
- Tavern Law, Capitol Hill
- Scandinavian Specialties, Ballard (grocery)
(For Restaurant Samples, please contact info@oldballardliqorco.com)

Monday, May 25, 2015

Nigel Slater's herring recipes

Salty and bright, the versatile herring can be eaten in dozens of ways. But these two dishes play to all its strengths.

 "The skin on fresh herring fillets comes away as easily as peeling Sellotape off a present"

nigel slater herring rillettes
Lunch in Sweden, and there are five kinds of herring on the table. The bright-tasting matjes (soused herring); a dish of fried, preserved fish; sliced fillets in a horseradish cream with snipped chives; a rough pâté and another in a marinade of lemon, allspice and dill. All of them interesting, and just the tip of the iceberg when it comes to this versatile fish.

The classic herring recipes here at home are fewer, though no less delicious, but the herring is a good little fish to grill or fry, cheap, flavoursome and quick to cook. Their pervasive smell means they are probably best grilled outdoors. My own preference is to let them cook in an aromatic liquid or to bake them in butter. Their flesh is fine and will cook quickly, so five minutes in a court-bouillon of water, white wine, fine rings of onion, peppercorns and parsley results in a classic that can be served chilled with brown bread and butter. You can gild the lily with coriander seeds and paper-thin slices of carrot, or take the Asian route with lemon grass and lime leaves, ginger and galangal, all of which neatly slice through the rich oily flesh of the fish.

The downside of the herring is the presence of the pesky hairlike pin bones that tend to escape even the most diligent and sympathetic fishmonger's eye. Their whiskery texture will ruin any pâté. The only answer is to stand – or, better, sit – going meticulously through the fillets, picking them out one by one. It's a boring task, but necessary.

Most of the herring in this country is sold processed in some way or another, either as a deliciously astringent rollmop or a bronzed kipper, but good fishmongers often have fresh ones for sale with their silver, black and mauve skin and fine, thin scales. I can live without gutting and scaling so I ask the fishmonger to oblige. I have decided to make a sort of buttery pâté, more like a rillette really, but rather than make it of spreadable consistency as you might pork or duck, I loosen the mixture with a tangle of pickled shredded carrot and sweet pickled sushi ginger. Rich but light, it works, though the temptation to spread it on hot toast and, later, crispbread rather than eat it as a salad becomes irresistible.

While I have fresh herring fillets in the kitchen, I make them into a filling for pastry, mixing the raw, skinned fish with crème fraîche and thyme then rolling them in pastry. The skin comes away as easily as peeling Sellotape off a Christmas present. The result was a savoury palmier, and irresistible it was, too. Yet another example of how you can rarely fail with fish and pastry.

The reason marinated herrings, or rollmops, work so well is the acidic bath of vinegar and spices that cuts through their über-oily flesh. Herring is best when used in this way, which is why crème fraîche works and sweet double cream doesn't, and why these little fishes respond so well to the presence of brined capers, lemon juice and white-wine vinegar. Thank you, Sweden, for rekindling my love of the herring, and happy Knutsdagen to you.

Herring "rillettes"
Serves 4
carrot 1 large 
lemon juice of ½
white-wine vinegar 1 tbsp
pickled sushi ginger 10g
dill a small bunch
herrings 500g, raw, pin boned
butter 90g
bay leaves 2
rye bread toasted, to serve

Coarsely grate the carrot to give 3 heaped tablespoons and put in a mixing bowl with the lemon juice and the vinegar. Tear or cut the pickled ginger into small pieces and add to the carrot, together with a tablespoon of juice from the packet. Finely chop the dill and stir in with a little salt and black pepper.

Lay the herring fillets in a baking dish or roasting tin, add the butter, a bay leaf or two, and bake for half an hour or so, until soft and tender cooked. Let the fish cool a little then, using a couple of forks, pull the fish from its skin.

Fold the fish and the butter from the baking tin into the grated carrot, taking great care not to over-mix. Check the seasoning – it should be buttery but fresh and crisp. Serve with hot rye toast.

Herring pastries
The fine whiskerlike pin bones which lie throughout the flesh of a herring are fiddly to remove, but it is an essential task. Your fishmonger will bone the herring for you if you ask them nicely, but removing these fiddly little bones is a task for a quiet few minutes at home. Some people find tweezers useful here. Makes 12-14.

onion 1, medium
thyme 6 small sprigs
butter a thick slice
raw herrings 300g, filleted
crème fraîche 6 tbsp
puff pastry 370g
egg a little, beaten

Peel and finely dice the onion. Strip the leaves from the thyme branches. Warm the butter in a high-sided frying pan, add the onion and thyme then cook on a moderate heat for about 10 minutes, until pale and soft.

With the help of a sharp knife, peel the fish from its skin, then break or slice into small pieces, discarding any fine bones and skin as you go. Stir the fish into the onion and thyme, fold in the crème fraîche, season with salt and black pepper and set aside.

Set the oven at 200C/gas mark 6. On a lightly floured board, roll the puff pastry into a rectangle measuring 38 x 28cm. With the short side facing you, spread the filling over the pastry, leaving a small rim of pastry around the edges. Brush the rim with a little beaten egg, then roll the pastry and filling away from you into a long sausage shape, pressing the rim to seal along its length.

Brush the outside of the roll with the egg, then slice into 12-14 pieces. Place them, close but not touching, on a baking sheet, press each down lightly with the back of a spoon to flatten slightly, then bake for 20 minutes or so, until puffed and pale gold.

Monday, March 16, 2015

Ashland Sausage presents Today's Best thing ever- Pressed Pork Belly Bacon, everything is better with Bacon!

I don't care if you don't eat pork, you have to admit this is a beautiful piece of bacon.  Admit it, you want it...

 I know I do!

In Baltic cultures I'm told that this is eaten 'as is'.  Here in the US we like to fry the heck out of our bacon.  We love this sliced and slapped onto the George Foreman Grill for a nice brown and crunchy mid day pick me up.   Sometimes we use a dipping element like Dalmatia Fig Spread or Seattle's  Boat Street Pickled Apricots to add a little flavor variety.  

However you eat Pressed Bacon you will find it
 Delicious!

Thursday, May 9, 2013

TASTING NOTES:
Aroma of beer. Awesome body & carbonation. Clear as can be. Great head retention, simcoe & citra flavors. Very well balanced and super drinkable. I love you Gigantic. Tasted at 50F.

RATINGS: ratebeer.com    BeerAdvocate.com

COMMERCIAL DESCRIPTION:
A freakin' hop bomb. Bright, multi-layered citrus hop aromas and flavors blow up your face, with just the right amount of hop bitterness to back it all up.

Saturday, October 6, 2012

JW LEES CALVADOS HARVEST ALE

TASTING NOTES:
Superb English style barleywine. Wonderful wood notes both in aroma and flavor. Very drinkable, especially for an 11.5% brew. Oaky, huge malts, lots of residual sugar, and mild hopping. Mouthfeel is amazing. Love this and all of the JW Lees Harvest line. Tasted @ 60F.

RATINGS: ratebeer.com - BeerAdvocate.com

COMMERCIAL DESCRIPTION:
Only available filtered and pasteurised in bottles. Matured in wooden Etienne Dupont Calvados casks from the end of October until mid March. This fully fermented ale has been brewed by JW Lees as a celebration of the brewers' art. Harvest Ale can be enjoyed now or laid down like a fine wine for enjoyment to come.

Saturday, September 22, 2012

TASTING NOTES: Unreal nose. Chocolate, caramel, light hop, candi sugar, and malts. Amazing flavor of chocolate, caramel, and interesting tobacco notes, with a hop finish. Delicious beyond belief. Tasted @ 65F.

RATINGS: ratebeer.com | BeerAdvocate.com

MANUFACTURER DESCRIPTION:

We are not the harbingers of truth as some may suggest but it may indeed be argued that our brewing philosophy is tantamount to a dessert with a bellicose past. How, you may ask, would a brewery determine a likeness to hard-coated custard? Our response is simple; it's all in the power of history, and of course, the extra finesse needed to top off a contentious treat with definition.


By comprehending the labyrinthine movement of time, one would not think it strange to trace the errant path of an ordinary object such as a cream dessert only to discover that it has been the cause of cultural disputes since the middle ages. The British founders of burnt cream and from Spain, crema catalana, both stand by their creative originality and we respect that, but it was the French Creme Brulee, amid the strife of contention, that survived to represent our deliciously creamy brew.

PLEASE NOTE: This is a Milk Stout. Lactose sugar is added and is present in the product.

Wednesday, August 22, 2012

FIRESTONE DOUBLE DBA 22 OZ

TASTING NOTES:

Aroma of malts, booze, wood, and cherries. Remarkable flavors of whiskey, wood, dark fruit/raisins, bitter hops, with a hint of vanilla. Superb mouthfeel. Yes it’s a little hot right now, but that’s to be expected and I can’t wait to try it in 6 months. Tasted at 60F.


RATINGS: ratebeer.com | BeerAdvocate.com

COMMERCIAL DESCRIPTION:
DDBA is our flagship beer brewed at double strength. It is amazingly similar in many respects to our barrel fermented DBA and possesses everything we love about that beer times two. English caramel malts lend rich toffee character that pairs well with assertive medium toast American oak barrels.

REMEMBER: Watch for bottled on dates located on the necks or bottom left corner of the label for each of our beers. Our Proprietor's Reserve Series, Barrel-aged beers are built to aged carefully. Storing in a dark place at or below 40F will allow them to best age for several years.

MALTS:
Premium Two-Row
Maris Otter Pale
Munich, Crystal
Chocolate

HOPS:
Bittering-Magnum
Late Kettle-Styrian Golding
East Kent Golding
Dry Hops-East Kent Golding

Wednesday, July 11, 2012

Gigantic The City Never Sleeps

TASTING NOTES:
Smells like a sour brown from the neck. Pours very dark brown with a decent head if you work at it. Interesting flavor. Definitely some saison notes, malt backbone, and a bit of smoke on the end. Mouthfeel is fairly thick for a saison. Oxidation that helps the overall flavor, well carbonated. Very nice tasting and I have to say, I am glad after the initial hype about this brewery. Very much like a black IPA but without the bitter hops. Very well put together beer. I like it a lot! Tasted at 55.7F.


RATINGS: ratebeer.com | BeerAdvocate.com


COMMERCIAL DESCRIPTION:
From the deep dark recesses of our minds emerges this Imperial Black Saison. A beer shrouded in mystery and depth of flavor. A night you will never forget. 18.6 Plato 7.6% ABV 26 IBU

Tuesday, June 12, 2012

Dogfish Head Noble Rot

TASTING NOTES:
Sweet, sour, and grassy aroma from the neck. Pours wicked clear light gold with an aggressive frothy white head. Malty sweet and vinous aroma. First sip is WOW! What an interesting brew. The flavor of white wine is very forward. It nearly tastes like champagne to be honest, with a similar carbonation. But the alcohol is fairly well masked...at least balanced out well. Good combination of malts and hops to pair with the fruit. So a specialty brew perhaps not getting the justice it deserves. IMO, a well made and interesting, quaff. Very refreshing! Tasted @ 54F.


RATINGS: ratebeer.com | BeerAdvocate.com


COMMERCIAL DESCRIPTION:
Hmmm. We wonder if anyone will buy a beer with the word "rot" in the name? This saison-esque science project gets complexity and fermentable sugars from two unique wine grapes sourced with our friends at Alexandria Nicole Cellars in Prosser, Wash.


The first addition is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis. This noble rot reduces the water content in the grapes while magnifying their sweetness and complexity. The second is pinot gris must intensified by a process called dropping fruit, where large clusters of grapes are clipped to amplify the quality of those left behind.


"This is the absolute closest to equal meshing of the wine world and the beer world thats ever been done commercially," says Dogfish's Sam Calagione.


Noble Rot is brewed with pils and wheat malts and fermented with a distinct Belgian yeast strain. It has a spicy white wine body and a dry, tart finish.