Some images from travels, recipes, my up and coming book and more. Head over to angelaprosper.com for more of my photography and print sales.
Ugly but I couldnât wait to dig in. THIS was so good and so easy.
Rhubarb and raspberry tarts with goat cheese and fennel pollen đĽ
Kew & ALOO â¤ď¸ gimlets on a random Tuesday night.
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
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.
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!
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
Say Hello
Have a question? I may have an answer!