Stone Fruit Chocolate Sauce

I recently had a craving for something sweet and had no dough to go out to get something decadent. So I stumbled into the kitchen to see what I could find. The only sweet things I could find were some vanilla ice cream, butter, granulated sugar, a jar of Hot Fudge sauce, and Trader Joe’s balsamic vinaigre. I also had to some white wine that I had bought at the convenience store downstairs and some fruit to contribute to the late-night sweet tooth concoction. What I came up with was surprisingly good, and I can’t wait to try it again!


Stone Fruit Chocolate Sauce

2 tbsp granulated sugar
2 pieces of stone fruit (I used a small plumb and a nectarine)
2 tbsp white wine
1 tsp balsamic vinaigre
2 tbsp Hot Fudge sauce
1 tbsp butter


Cut the fruit into ½ inch pieces and discard the stones. (It doesn’t have to be pretty; it’ll all cook down in the end) Set aside. Sprinkle the sugar in a pan and turn the burner on high. The sugar will begin to liquefy and caramelize quickly so don’t walk away. Stir the dry sugar into that which has begun to turn into liquid to make sure it cooks evenly.

When the sugar becomes a golden color, add the cut fruit with as much of the juice as possible. (Stand back! That pan is hot! It may splatter a bit.) Cook the mixture for a minute or two to let the juices reduce by about half. After that, reduce the heat to medium-high and add the vinaigre, wine, and chocolate sauce. Stir well to incorporate the chocolate sauce. Again, let this simmer and reduce to thicken. Stir in the butter to finish then set aside to cool for a couple of minutes so it doesn’t melt the ice cream too much. Serve over ice cream and enjoy with some of the same convenience-store wine.

Happy summer!

Basil Martinis

I recently went to San Francisco and had the best cocktail I've had in Years at Scala's Bistro in the Sir Francis Drake hotel. I sat at the bar taking in the chic yet cozy décor and noticed the drink special board mounted to my right. The chalky scribbles offered Cosmopolitans, Lemon Drops, and a myriad of other popular libations, but the one that stood out to me was the Basil Martini. I am always intrigued by creative uses for herbs and spices, especially when alcohol is involved. This time was no different.

I found this drink to be refreshing in more ways than one. It was pleasing to the pallet, light and clean. It was also a breath of fresh air to have such a simply made and sophisticated drink. Had I not known it was basil going in, it would have been difficult for me to place the sweet, spicy notes that I was falling in love with all over again. It was, dare I say, dangerously delicious. I could have had three without thinking twice.

Enjoy!

Basil Martini

3 large, fresh sweet basil leaves
1/2 oz simple syrup
2 oz Kettle One vodka
juice from 1/2 lime
1 small basil leaf for garnish (if desired. I prefer not to have it. I don't like anything between my drink and me)

Place the basil leaves in a pint glass, fill with ice and add the simple syrup. Muddle gently to just bruise the leaves and release the aromas. Add vodka and fresh-squeezed lime juice. Shake well and serve in a chilled martini glass.

Note: I have had other variations of this drink; with Citron vodka or with sweet & sour instead of the simple syrup and fresh lime juice, etc., but I have found the above recipe to be the purest and most pleasing rendition.

Foodie follies: partie une, Mission Statement

Mission Statement:

My intention for this blog is to post the events, foibles and horrible missteps that will undoubtedly occur on the road to me finding the perfect job. Please, dear readers, feel free to pipe in, tell me your thoughts and ideas, if you have a lead that sounds PERFECT for me, bring it on! My bags are packed and I'm ready to go (thank you John Denver for that lovely and very useful lyric).

(A side note; I'd like to say that this blog will only contain job-related information, but as we all know, work and play can never really be separated, so lucky you!! you'll probably get some good stuff folded into the mix.)

So, where to begin...

First a little about me (for my future employers... or probably just you guys)

Well, I've found myself in the middle of a mid-career crisis at the age of 35. A week ago I left a company that seemed like an almost perfect fit, but because it didn't fit just right, I backed out. I'm not a quitter, in fact I tend to stay way too long in anything I do; relationships, jobs, parties.

So, here I am back in Seattle, desperately wanting to find a job in the gastronomic tourism industry. I'm living out of three suitcases and crashing at a friends house while my apartment and cat are subletted on the other side of town for the five months that I had intended to be gone. I'm free as a bird and ready to go tomorrow if I find something. I've never been this open to opportunity and change in my life and boy am I ready for it!!!

Here's my ultimate career wish list: (While looking at this list please play the game "in her pants" but instead of saying that after each line, say to yourself "and get paid for it".)

- Travel to France on a regular basis
- Be involved in a culinary tour company
- Be a liaison for English speakers into the French gastronomic world
- Write critiques about restaurants, destination culinary schools, wineries, hotels
- Be a part of something that supports good eating, organic, seasonal and local products
- Have fun... AND GET PAID FOR IT! ;-)