All zipped up.

This past week has been full of focused project work, mostly due to my sister-in-law Kim here visiting from Seattle. When we weren’t going out to eat and getting stuffed, we were knitting. It was a fantastic week.

restaurant log:
Sunday brunch — Snow City Cafe
Monday dinner — Ginger
Wednesday dinner — Kinley’s
Thursday dinner — Bear Tooth Grill
Friday brunch — Snow City Cafe (because it’s that good)

A project I have been procrastinating to finish was these little accessory bags. They’re the perfect size for keeping little things neat and tidy and within easy reach when you need them. They make the perfect gift, if you can stand parting with them.

The pattern is out of Leigh Radford’s One More Skein & you can visit my Ravelry page for more info about the yarn used.

Sweet cornbread.

My kids devour this corn bread every time I make it.

Ingredients:
1 1/2 cups flour
1/2 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter, melted

Directions:
1. Preheat oven to 350 degrees F.
2. Grease an 8-inch square baking pan.
3. Combine dry ingredients in a medium bowl and mix well.
4. Combine milk, eggs, oil and butter in a small bowl and mix well.
5. Add to dry ingredients and stir until just blended.
6. Pour into prepared baking pan.
7. Bake for 30-35 minutes or until wooden toothpick inserted in center comes out clean.

Countdown to 2010 in six courses.

Happy Anniversary, Eric. (For everyone else, Happy New Year’s Eve!)

Heading to Sacks Cafe again for their chef’s tasting menu. Mmmm. Here it is for your drooling pleasure.

Amuse Bouche
Eggplant Caponata Blini, herb chevre, topped with saffron caviar
Glass J Vineyards Brut Cuvée
~
First Course
choice of:
Lobster Profiterole
savory éclair, lobster meat, red onion crème fraiche, tobiko,orange zest, hardboiled egg yolk
or
Duck Confit & Foie Gras Ravioli
candied fennel & shallot confit
or
Beet Carpaccio Potato Salad
carpaccio of roasted red & golden beets, salt baked fingerling potato salad with fresh tarragon & grain mustard aioli, truffle oil, Gorgonzola crumbles
~
Second Course
choice of:
Arugula Salad
warm Brie, sautéed oyster mushrooms, sherry herb vinaigrette, shaved hazelnuts
or
“ Vichyssoise”
potato soup, leek flan, crispy pancetta, sautéed spot prawns
~
Main Course
choice of:
Seared Sea Scallops
potato mousseline, sauce “ grand mere” mushrooms, pancetta, braised pearl onions, parsley coulis, wilted swiss chard
or
Tea-smoked Duck Breast
duck leg confit & creamy aged white cheddar polenta, creamed leeks, glazed shallot & cabernet reduction
or
Grilled Filet Medallions grilled exotic mushroom & leek bread pudding,green beans, roasted garlic bordelaise & arugula pesto
or
Tofu Ricotta & Edamame Manicotti
lightly smoked tomato coulis, arugula, preserved lemon truffle vinaigrette
~
Cheese Course (Optional)
Pan seared foie gras, grilled d’ anjour pear tart tatin, black pepper, Riesling pear gastrique
~
Choice of Dessert

Yes, we will be having the cheese course. Duh.

Alright 2010, bring it on!

Countdown to 2009 in six courses.

New Year’s Eve is always a sort of anniversary for Eric and me, as we met on this night in 1991.

Tonight we are heading to one of our favorite restaurants in Anchorage — Sacks Cafe. They have created a special menu as follows:

Amuse Bouche
Parmesan tuile, black pepper & goat cheese mousse, roasted quince, roasted almond crumbles
~
Glass of Gruet Brut NV, New Mexico
~
First Course
choice of:
Roasted Garlic & French Triple Crème Custard
Oyster mushrooms & port ragout, Asiago tuile, crumbled roasted pecans, lemon zest
or
Lamb Pop
Israeli couscous salad, green onion & cilantro pesto, cucumber lassi
~
Second Course
choice of:
Three Beet Salad & Composed Caesar
Roasted local beets, Danish bleu cheese, toasted pinenuts tossed with citrus sherry vinaigrette, romaine leaves, grilled red onions, caper crouton, drizzled with green goddess dressing
or
Curried Lobster Bisque
Topped with chive crème fraiche, saffron caviar
~
Main Course
choice of:
Fresh Ahi Tuna
Seared rare – mojo rub – Morrocan barbeque sauce, roasted red pepper gnocchi, chimichurri, fennel white wine creme
or
Duck Breast
Apricot brandy glaze, fresh herb butter, roasted acorn squash, tart cherry red onion compote, pancetta & white bean ragout
or
Spaghetti Squash & Apple Crepes
Grilled vegetable caponata, roasted Matanuska beet salad, mascarpone & toasted almond crème, Marsala reduction
or
Filet of Beef with Maine Lobster Hollandaise
Local root vegetables, whipped Brie potato puree, black currant bordelaise
~
Choice of Dessert
~
Cheese Taste
Cranberry Wensleydale & Petite Basque
Roasted pear, quince, apple, Sangiovese reduction

Tomorrow I’m going to be exercising for an extra hour, but tonight, I plan to enjoy every bite.

I’m wishing everyone a wonderful 2009 (if my dear freind Karen’s premonition is right, it will be a special year) with good health, much laughter and at least one amazing experience.

Who needs chocolate.

A couple days ago I asked Dean what kind of cake he wanted me to make for his birthday and without hesitation he replied, “I want vanilla cupcakes with vanilla frosting.” So, this morning I’m making Billy’s vanilla, vanilla cupcakes (recipe can be found at marthastewart.com).

Make no mistake, I love chocolate, but I have to admit I’ve always been a fan of vanilla, so I understand Dean completely. The recipe is unusual in that you add the butter in 1-inch cubes just before the wet ingredients like you would if you were making pastry. As I was putting the batter into the tins I was wondering if I might need to mix the batter a little more.

No, it’s perfect. I just ate one, so I know. And should you get it into your head to make these cupcakes, resist the urge to make the chocolate buttercream icing version. The vanilla is so fantastic. Besides, Valentine’s is right around the corner, you’ll get plenty of chocolate then, right?

Dean turns 13 today… Gulp.