A tie: Mussels with white wine and garlic ten minutes after they were pulled out of Puget Sound, crusty bread, fresh, simple summer salad, icy beer on the beach on Whidby Island. 2) A bowl of freshly picked and shelled teeny tiny peas, cooked for about a minute in a spoonful of heavy cream with fresh dill.
My current drink of choice:
Kokanee, Pinot Noir, or Johnny Walker Black, straight up
I really wish I could:
Be in two places at once. Our company has a fishing camp for freinds and employees on Rainy Lake. I'ts six miles by water from the nearest dirt road, and a mile from the nearest neighbor Refrigeration is limited, and power is provided by a solar system that needs a little oversight, so it's good to have a host who can coordinate food and keep camp running smoothly. I'm lucky enough to spend much of the summer up there hosting, which I'm thankful for. The only probblem is the 4200 square foot vegetable garden in my back yard here in central Minnesota. . I have a gardening partner, which is huge, but it really takes two,especially at canning time. I shouldn't whine, though, I enjoy both so much that it's worth all the driving back and forth.
My "Go-to" dinner party dish:
Pasta with sage and browned butter, garden peas, some type of fish or seafood. Le Bete Noir with raspberry coulis for dessert.
My favorite comfort food:
Spaghetti with ketchup, butter, and cream. Garden tomato sandwiches.
My top 5 favorite restaurants:
112 Eatery, Pok's Sakura (sushi), Viet Flavor (local Vietnamese) still working on finding other favorites. We're going to try Butcherblock next week based on recommendations here.
My most tattered cookbooks:
The Way to Cook, How to Cook Everything, Chowhound Home Cooking Board, a tie for everything else.