Our October 2007 thru March 2008 schedule is on our website www.pacificculinarystudio.com Printed schedules will be available at Pacific Wine and Kitchen by October 19. Don’t miss out on classes by visiting chefs Graham Kerr, James Roberts, Chris Starkenburg and Iole Aguero. Classes are already filling fast so don’t hesitate—call 425-231-9239 to register!
Recipes of the month: What a wonderful time of the year for entertaining using our local produce. The month of October brings our delightful Washington apples and pears to the culinary forefront.
Smoky Cheddar and Apple Cider Fondue
1 cup hard apple cider (or ½ cup nonalcoholic apple cider and ½ cup
dry white wine)
1 tablespoon fresh lemon juice
1 pound smoked Cheddar cheese, shredded (about 6 cups)
1 Tablespoon plus 1 teaspoon cornstarch
3 Tablespoons high quality apple butter
A few gratings of fresh nutmeg
Freshly ground pepper to taste
In a medium, heavy bottomed saucepan, heat the cider and lemon juice over medium heat until barely simmering.
In a medium bowl, toss the cheese with the cornstarch. A handful at a time, stir the cheese into the saucepan, stirring the first batch until melted before adding another. Stir in the apple butter, and season with the nutmeg and pepper.
Serve with your favorite bread chunks, Smoked Sausage and Apples
Sautéed Apples with Thyme
3 McIntosh or Golden Delicious apples (or mix of both)
2 Tablespoons butter
1 teaspoon fresh thyme
1 teaspoon fresh grated lemon zest
Course salt and freshly ground pepper
Cut each apple into 8 wedges; then halve wedges crosswise. Heat the butter in a large skillet over medium heat. Add the apples, then sprinkle the lemon zest and thyme on top. Season with salt and pepper to taste. Cook, tossing occasionally until the apples are just tender when pierced with the tip of a paring knife. (Approximately 3-5 minutes.) 4-6 servings
Panini with Caramelized Onion, Pear and Fontina
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 tablespoon butter
1 medium onion, chopped
8 thin slices of a large loaf of crusty, chewy Italian bread
1 pound Fontina, shredded or sliced
2 tablespoons chopped fresh sage
1 red skinned ripe pear, thinly sliced
Preheat a large grill pan or griddle over medium to medium high heat. Preheat a small skillet over medium to medium high heat. Add 1 tablespoon of oil and butter to the small skillet. Add onion to the melted butter and oil. Sauté the onion, stirring frequently, 10 to 12 minutes or until onions are caramel colored and soft.
Build sandwiches: spread 1/4 of the onions on each of 4 slices of bread. Top onions with a thin layer of Fontina and sprinkle with chopped sage. Add a thin layer of pears to each sandwich, then more Fontina and the top slice of bread.
Drizzle the sandwiches with extra-virgin olive oil. Place drizzled side down and arrange the sandwiches on hot grill or griddle. Drizzle opposite side of each sandwich with oil and weigh the sandwiches with foil wrapped bricks or with a heavy skillet, weighted with a sack of flour or canned goods. Press sandwiches 2 or 3 minutes on each side and serve immediately. 4 servings
