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Our good friend Dave Sanford of Seattle restaurant Belle Clementine kindly gave us this recipe for harissa, a North African condiment.  It’s a fun and delicious way to use our many varieties of dried peppers.  You can use almost any variety of pepper to suit your taste and heat level preference.  It’s a great with flatbread and hummus or as an addition to stews, couscous, and roasted vegetables as well as many other dishes.


8 dried Guajillo chiles (about 2 oz. without stems or seeds)

8 dried Joe Parker chiles (about 1 1/2 oz. without stems or seeds)

1/2 tsp. caraway seeds

1/4 tsp. coriander seeds

1/4 tsp. cumin seeds

1 tsp. dried mint leaves

3 TBSP. extra-virgen olive oil, plus more as needed

1 1/2 tsp. kosher salt

5 garlic cloves

Juice of 1 lemon


In a medium bowl, cover chiles with boiling water and let sit until softened (about 20 mins).  Toast caraway, coriander, and cumin over medium heat, swirling skillet constantly, until fragrant (about 4 minutes). Combine with dried mint and grind to a fine powder.  Drain chiles and puree in a food processor with the ground spices, olive oil, salt, garlic, and lemon juice until very smooth (about 2 mins.) Transfer to a sterilized 1-pint jar and top with 1/2 inch oil.  Refrigerate, topping off with more oil after each use; harissa paste will keep for up to 3 weeks.  Enjoy with flatbed and hummus, or with any grilled meat!

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Rhubarb Galette

Rhubarb is just coming in to season and this tart is a perfect way to enjoy it!  It’s simple nature lets the rhubarb’s flavor really shine.  The recipe comes from http://www.marthastewart.com.


  • 1/4 cup all-purpose flour, plus more for work surface
  • 1/2 recipe Cornmeal Pate Brisee
  • 1 pound rhubarb, sliced 1/2-inch thick
  • Juice of 1/2 lemon
  • 3/4 cup granulated sugar
  • Pinch of salt
  • Pinch of ground, cinnamon
  • Pinch of freshly grated nutmeg
  • 1 large egg, beaten
  • Turbinado or sanding sugar
  • 1 tablespoon unsalted butter, cut into small pieces


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
  2. On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
  3. Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
  4. Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Cornmeal Pate Brisee (*makes enough for 2 tarts so you may want to halve it):


  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cold, cut into small pieces
  • 1/4 to 1/2 cup ice water


  1. Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
  2. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.

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This incredibly delicious recipe comes from the New York Times’ Minimalist column.  I’ve made it with all types of mushrooms in many different combinations.  You can find dried and fresh mushrooms at the University District Farmers market.

1/4 to 1/2 ounce dried morels or porcinis, or a combination

1/4 cup ( 1/2 stick) butter

1/2 cup chopped shallots

1 pound fresh shitake or white button mushrooms or a combination, cleaned, trimmed and sliced

1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths

1/4 cup heavy cream

1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil

Salt and pepper to taste.

1. Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.

2. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.

3. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Yield: 4 servings.

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