Off the Cuff
A place to share my recipes, my garden hacks and failures, cocktail creations, travel experiences, interviews, and famous recipes reimagined for our tiny kitchen in Seattle, Washington. There will be lots of photos for those who want fewer words and more visuals as well. I got you.
The Civita Institute Fellowship
If you would like to support this project, you can click the button below to donate. I will be shutting down my business, Rainy Day Prosper for two...
Span-ish Black Beans
Servings 8-12Prep: 3hrs 45minCuisine: Puerto RicanGood For: Side DishMomma's Span-ish Black BeansBy: Angela Prosper My mother never measured...
Heirloom Tomato and Anchovy Salad
Servings 4 Ready In: 30Cuisine: ItalianGood For: Lunch/ SideSummer Heirloom Tomato & Anchovy SaladBy: Angela ProsperIngredients 4Â Medium...
Stay Social
Grant got a new butcher saw and he is a little too happy. This is how it came delivered. I wonder how the delivery driver felt, then again if I go missing⌠đđŞđ
Some new friends in the garden #woodpeckers
Our lil fermentation station (and sometimes other creations) is growing 𼚠nothing like the creations of @brad_leone but hey đ
Lilies are poppin right now đĽš
Ugly but I couldnât wait to dig in. THIS was so good and so easy.
First tomato đ
of the season. Does anyone else get excited about this?
With soda đ¤đš
Rhubarb and raspberry tarts with goat cheese and fennel pollen đĽ
Mixed harvest
Just pruned up my tomatoes and now itâs time for a basil gimlet in the shade with some super fragrant basil from the garden 𪴠itâs hot yâall đĽľ
Trash panda approved.
Rose and lavender cordial made from my favorite buds in the garden right nowđž mix with some champagne, gin or soda and enjoy!
This potent dracunculus vulgaris is always a crowd pleaser đŠđŠđŠđŠđŠ
Kew & ALOO â¤ď¸ gimlets on a random Tuesday night.
I have a super fragrant rose in the garden and when it is abundant with flowers I try to make this color changing cordial with it. I can never seem to get it as good as the first time but this ainât bad at all!
Loads of raspberries harvested at the end of spring with loads more to go in this veg patch.
It was an unforgettable dining experience at @westlandseattle first Whiskey Dinner in their cask room in Sodo! đ˝ď¸đĽ
Fermented peony and roses soda
Planters punch break in the garden
Peonies are bursting into bloom
I have a sensitivity to eggs but I LOVE eggs and miss them everyday. Today I was craving an omelette and decided to fancy up some @justegg with prosciutto, goat cheese and 3 varieties of fresh basil from the garden.
I buttered and toasted one slice of @grandcentralbakery #como bread then cooked the #justeggs, layering on the ingredients and piling on plenty of basil then rolling the whole thing into an omelette. I slide this onto toast and topped with a garlic chili sauce.
Rich, flavorful, herbal and you would never know itâs not eggs (at least I tell myself this every time I eat it) đ¤Łâ¤ď¸đ¤¤
I moved my rhubarb to a new spot in the garden and it is finally thriving. This one is called crimson red and is a great balance of sweet and tart along with two types of raspberries from the garden, Rasberry Short Cake and Fall Gold which are sweet and floral plus they have two seasons so I get a lot of berries. I already made a batch of raspberry jam earlier in the season.
I cooked down several stems and berries with sugar, orange zest and juice to create a compote, adding in a bit of cornstarch to thicken the batch. Then topped puff pastry with a tablespoon of filling and goat cheese and a sprinkle of Demerara sugar. Baked at 400 for 25 minutes then finished with a sprinkle of fennel pollen. They are savory and sweet, my favorite combo.
We had family over for a weekend bbq and per usual, byob cans were left outside after a long day of prepping food and socializing- the raccoons had a blast đŚ @whiteclaw
By request, Grant pulled the @kewgardens @keworganicgin (yes, from England) along with @ooladistillery ALOO gin (yes from Seattle) and mixed up some cocktails with homemade lime cordial, for glorious gimlets with two different vibes.
Pairing these with grilled salmon, grilled halloumi cheese, asparagus and herb salad. 𤤠What you drinkin tonight? Cheers!
#cocktails #rosecordial
Grant built these fences to keep out the rabbits that have gone crazy over the last five years. Since I no longer have a cat that protects the garden from them, they have become fearless, even nesting in one of my raspberry pots last season.
The rhubarb and dahlias are looking healthy and excited to see what else will pop up in the next few weeks. Now, what to make with all these berries! Love my freyr trellises by @seattleurbanfarmco by the way! I need more! #raspberry #spring #gardening
Hereâs a recap of the evening:
⨠We started with delightful seasonal cocktails and incredible small bites by Chef Dan Mallahan from @driftwood_seattle - Local farms and seasonal flavors were featured throughout the night starting with fresh Taylor Shellfish Oysters, smoked halibut brandade croquette, dry-aged wagyu beef tartar, and Walla Walla sour cream & onions atop bok choy spoons.
đ We savored pull-apart rolls with huckleberry molasses and whiskey butter. (so yum!)
1ď¸âŁ First Course:
Fresh sugar snap peas in roasted fennel mousse paired with Westlandâs Flagship Single Malt.
2ď¸âŁ Second Course:
Purple asparagus & mussels in sauce ravigote with potato leek pave, brown butter, and sage. Paired with Westlandâs Matchless Cask Exchange Five Malt aged for 8.5 years.
3ď¸âŁ Third Course:
Apple wood smoked pork belly with savory bread pudding in cherry and fennel seed glaze. Paired with Westlandâs Solum Edition 2 aged for 53 months.
4ď¸âŁ Fourth Course:
31-day aged braised beef shank ragu with toasted nettle gnocchi, pickled leek scapes, and turnips. Paired with Westlandâs Colere Edition 3.
đ° Dessert:
Brown butter cornmeal honey cake with smoked Benton strawberry buttercream, black currant liqueur, and apple balsamic. Paired with Westlandâs NEW Colere Edition 4.
NEW COLERE | EDITION 4
71 Months Maturation
GRAIN BILL: Fritz Pale Malt
CASK TYPES: Refill Westland (95%)
-2nd Fill Cooperâs Reserve (Heavy Toast/Light Char)Â
-2nd Fill Cooperâs Select (Light Toast/Heavy Char)
2nd Fill Ex-Bourbon (5%)
TASTING NOTES:
Nose: Pear skin, dried apricot, light brown sugar, croissant, fresh tangerine.
Palate: Apple turnover, dried fruit mix, cocoa butter, jasmine green tea.
đ A huge thank you to Driftwood for the exquisite 5-course meal and @westlandwhiskey for the perfect pairings. đĽ
Donât miss out on the excitement! Click on over to Westlandâs feed to learn more about their latest offering.
#WestlandWhiskey #DinnerRecap #WhiskeyLovers
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