Seared scallops with pureed celery root and sauce verte

Alaska weathervane scallops are one of the tricks of this meal.  It is the best meal I have ever made and so simple.  I made it in November, 2015. About to do it again, I think.  Vital Seafoods to order the Alaska Weathervane Scallops. See the post at my Facebook page, Da Giogio, the other place that I show that I am a bit of a foodie.

The originator of the recipe with better pictures than mine. I skipped the hazelnuts, though we know that Whatcom County is a treasure for hazelnuts!

Apparently she was doing a combo variation from 2 recipes by Barbara Lynch in Stir: Mixing It Up in the Italian Tradition.

Grilled Thai Basil Korean Ribs

Meat

• 1 1/2 - 3 pounds beef short ribs

Rib Marinade

• 1/4 cup brown sugar or 2 TBS honey (less if using agave)
• 1/4 cup soy sauce
• 2 tsp rice wine vinegar
• 1 garlic scape, minced
• 2 tsp sesame oil
• 2 scallions, thinly sliced
• 2 tbs Thai basil

Directions

Place the ribs in a zip top bag and pour the marinade over top. Seal and marinade in the refrigerator for at least 4 hours or overnight.

When ready to cook, heat grill to medium. Drain and discard the marinade. Grill the ribs, turning once, until cooked to one's liking, about 3 - 4 minutes per side. Serve with vegetable and/or salad.

Recipe courtesy Acme Farms and Kitchen

Catharineʼs World Famous Pork or Chicken Posole Verde (Slow Cooker)

For your easiest, slow cooker posole verde:

Chicken Posole Verde - Garnish with Your Favorites

Ingredients:

• 1 Onion,  Chopped
• 4-6  Pork  Chops,  ,  cut  into  3  pieces  each  with  bone
• 2-3  Large  Cans  Green  Enchilada  Sauce  -  Medium,  La Palmas or La Victoria  brand
• 1  Can  Green  Salsa,  Herdez
• 1 Can  Hominy,  Juanita's
• 1-2  Cans  Corn

For  Chicken  Version

• 8  Chicken  Thighs  With  Bone,  skin  removed  &  cut  into  3 pieces  each.

Toppings:

• Fresh  Cilantro
• Mozzarella, Goat Cheese, Cotija or Queso Fresco, Shredded/Crumbled
• Avocado,  chopped
• Sour  Cream
• Radish, sliced
• Purple Onion, chopped
• Lime, slice or wedge

Directions:

In  a  crock  pot  put  the  onions  in  first,  then  pork.    Add  the  rest.    If  there  is  room,  add  another  can  of corn  or  more  enchilada  sauce.      This  recipe  cannot  be  ruined. Cook  in  crock  pot  on  low  8-10  hours.  (Cook  in  garage  if  the  odor  is  too  strong  for  the  home.) Remove  bones.  Serve  with  toppings:  cilantro,  shredded  mozzarella,  chopped  avocado,  sour  cream.

Chicken  Version: 

Cook  as  above. When  ready,  push  the  chicken  against  the  side  of  the  crock  pot  to  break  it  up  into  small  pieces. Remove  bones.    Serve  with  above  toppings. It  is  almost  always  better  the  next  day.

Recipe courtesy Catharine Vader

Another Tweed Kettle Pie

Bubby's in New York City - Recipe is in Bubby's Homemade Pies - A Fabulous Book

Check out the cook book here: http://www.amazon.com/Bubbys-Homemade-Pies-Ron-Silver/dp/0764576348 

Zucchini Sauce

Zucchini Sauce

For 4

from Pasta! by Evelyn Gendel, Pasta!, 1966, New York: Simon & Schuster, p. 42

1 pound zucchini

4 TBS butter

1 cup hot bouillon

1-2 tsp lemon juice

pepper, nutmeg

a handful of chopped parsley

1-2 TBS cream (optional)

1. Thinly slice or chop the zucchini. 
2. Heat the butter in a saucepan, add the zucchini and stew gently over a low heat until they are very soft, nearly melted (15-20 minutes).
3. Stir in the hot bouillon, and season with lemon juice, pepper, and a dash or two of nutmeg.
4. Add parley and simmer, covered, for another 5 minutes.
5. If you like, stir in a spoonful or so of cream, and serve at once over hot, drained egg pasta.

Report from the Klondike Highway in the Yukon

View on the Klondike Highway in the Yukon - Skagway Expedition to White Pass and then the Yukon.

It's was my first cruise, on the Holland America Line (HAL), M.S. Zuiderdam - 7 day inside passage to Alaska.  What a wonderful trip!  Other than a bump in the middle when I got sick, the 5 days up and running were great.  Lots to see and do even at sea.  Favorites include tai chi (qigong for detox was especially great), cooking class, movie, crow's nest, ipod art tour of the ship, the Juneau drive through/ Glacier Gardens and Mendenhall Glacier of the Tongass National Forest, Twisted Fish for dinner in Juneau, the Skagway to Emerald Lake and Yukon territory tour on the Klondike Highway, ambling on Creek Street in Ketchikan and the little museum of history there, brews from Alaska, shipboard dining, and all the walks all over the ship!

OK, we know cruise = food.  So for the religious foodies out there, not to disappoint!
I've brought back a couple of recipes and snagged some from various sources, so here goes:

My favorite tops the list:

• The Dungeness Crabcakes with the Thai Sweet Chili Sauce from the Pinnacle Grill on board
• Halibut Caddy Ganty from the onboard cooking class
• Chocolate and Raisin Bread Pudding with Whiskey Sauce, also from the onboard cooking class
• The regular HAL Bread Pudding
• Creme Brulee
• People raved about the morning Muesli, though I stuck to smoked lox, poached eggs florentine, and omelettes.
• Good soups on board - Roasted Shallot and Butternut Squash Soup with Beet Crisps (I'd probably skip the beets steps for ease)

Mangia! Some photos from the week!

Emerald Lake, Klondike Highway, Yukon, Canada

Glacier Gardens, Juneau, AK

Dungeness Crabcake Appetizer at the Pinnacle Grill on board

3 Kinds of Creme Brulee at Pinnacle Grill on board

Baked Alaska before the flame

Baked Alaska being served

Baked Alaska delivered

Joanne's Thanksgiving

Here's my story and I'm sticking to it. Various recipes if you click on item:

Appetizer
Relish Tray (olives, pickles, carrot sticks, celery sticks, roasted red peppers, Italian onions, lupini beans, Buttermilk Blue and Dubliner cheeses) with vinaigrette for dipping, crackers
 
Main Course
Pollo alla Catanzarse (Chicken Catanzaro-style)
Cornbread and Oyster Stuffing
Whole Berried Cranberry Sauce
Garlic Mashed Potatoes/Simple Baked Sweet Potato
Roasted Brussel Sprouts with Hazelnut Brown Butter


Beverages
I will choose among the following depending on my mood:
Apple-cranberry sparkling cider
A blond ale or O'Douls
Prosecco or a rich red
Moscato with dessert

Dessert 
Affogato al Caffè (my version - Hazelnut Gelato with Caffè D'Arte strong coffee poured on top) 
Slice of pear, red grapes, and Anna's chocolate mint thin.