As part of my Mother's Day Celebration I picked up some Raincoat Crisps (amazing), Rogue Creamery Gorgonzola Cheese and Boat Street Pickled Figs (freaking amazing). I had made so much food that morning that I never got around to trying this combo that day but pulled it out yesterday and enjoyed this awesome munchie treat.
Wow! This is an absolutely amazing combination of flavors and I think you all should run out and get some of Lesley Stowe Raincoast Crisps and Boat Street Pickled Figs!! If you are not a fan of blue cheese, these would also pair nicely with Manchego Cheese. Oh so yum!
I picked up the Rosemary Raisin Pecan Crackers but these wonderful crisps come in the following flavors:
The Original Raincoast CrispsCranberry Hazelnut Raincoast CrispsFig Olive Raincoast CrispsSalty Date and Almond Raincoast CrispsCinnamon Raisin Raincoast Crisps
I had a hard time deciding which flavor to try first and went with the Rosemary Raisin Pecan first. They crispy crackers are also somewhat chewy from the raisins and are great just on their own with out the cheese and Pickled Figs. I love these crackers and can't wait to try the to other flavors. Check out http://www.lesleystowe.com/ for more ideas of how to pair these savory crackers.
Black Mission figs bathed in a sweet syrup of red wine, cane sugar, balsamic vinegar, rosemary and sea salt; try paring with grilled steak and rosemary roasted potatoes. Also delicious with fresh goat cheeses, bleu d’auvergne, panna cotta, or old fashioned vanilla ice cream. Serve alongside a blue cheese tarte and fresh salad greens.
For many years, Renee Erickson has produced a variety of pickled fruits and vegetables as a way to preserve fresh, Northwest produce at the height of ripeness and flavor. This 'healthy compulsion' to pickle nearly everything soon became an integral part of what makes the Provencal-inspired cuisine of the Boat Street Café so memorable. The pickles have, over time, become an essential element of the Boat Street pantry and are sought out by many of the café's patrons. Renee’s favorite pickles are now available for all to enjoy, anytime, anywhere
The Boat Street Pickled Figs are crazy delicious and I envision using those on top of my Nut Butter Sandwiches for a more sophisticated lunch as well as my beloved oats! I also think that these Boat Street Pickled Figs and Raincoast Crisps would be a nice gift to give to one of your foodie friends.
I also can't wait to go to Seattle again so I can check out the Boat Street Cafe .
The Boat Street Pickles also come in:
Large pitted prunes are plumped with a syrup of cider vinegar, cane sugar, accented with coriander, mustard seed, arbol chili, orange peel and bay leaf; a great accent to a selection of pate or as a side with roast chicken or duck. Delicious as part of an open face sandwich of toasted country bread and fresh ricotta. Arrange prunes on a platter with cornichon, pickled red onion, Dijon mustard and thick slices of country pate. For dessert serve the prunes with pound cake and cream.
Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chili, and bay leaf; a wonderful paring with roasted pork loin, or grilled fresh sausages. For a great side dish add the raisins to couscous pilaf or coleslaw salad with cider vinegar, olive oil and fresh parsley. Gently warm pickled golden raisins in a skillet with a spoonful of olive oil, add a splash of champagne vinegar, chopped parsley & toasted pine nuts, spoon over sea bass or sole.
Oh my.... I am going to have to try both of those versions as well. There is so much good food in the world I sometimes don't even know where to begin!
And last but not least, I paired the crackers and pickled figs with my personal favorite cheese
An artisan cheese company, with people dedicated to service, sustainability and the art and tradition of making the world's finest handmade cheese.
This Gorgonzola-style cheese is aged a minimum of 120 days in our caves.
During this time it takes on sharp, tangy, fruity characteristics that evoke our Italian heritage.
Oregonzola has slight, classic veins of mold and a creamy, buttery texture.
Pairs nicely with Syrah and Pinot Noir wines, fruit, nuts, and prosciutto.
An excellent ingredient in a risotto or fondue recipe or simply as the finale to a meal accompanied with wine.
Lately, I have been into snacky meals such as crackers, apples and cheese and these products squarely fall into that category. And for all of you wine drinkers out there these are the perfect happy hour treat.
I think this will become my gift du jour when we are invited to people's homes for dinner and such. Love it!
So I have another interview tomorrow and am slowly getting myself out there and hope to find the right fit soon. One of the jobs I applied for and would love to get is as a Kitchen Assistant at Sur La Table!
Kitchen Assistants are responsible for shopping for classes and the overall setup and take down of each culinary class. This position assists with the hands on nature of the class and helps create an inspiring experience for every student. I think this is right up my alley and it would channel some of my culinary dreams. We shall see what is in store for me. I am training and coaching and enjoying what I am doing so I just need to be patient and know that the right opportunity will come along in which I am able to utilize all my skills.
I am also SUPER excited because my hubby has finished his 2nd final (contracts) which was BRUTAL and now only has one to go (con law). The kids and I are ready to have Steve back and plan on partying all weekend long with him. He is going to be FREE!!! I can't believe how quickly his first year of law school has gone.
I had a nice long run in Grant Park this morning and then met my husband for a walk (I am forcing him to get out and clear his mind daily) and then mowed the lawn. I am actually a little tuckered after all of that and now need to pop over to school for a bit and then we have an afternoon of activities. In other words, I am off for now but I hope all of you have a fabulous day!!!