Archive for ‘Dine Originals’

May 26, 2012

Luxury | Copper River Gravlax

I’d been following the FB posts of Dorothy Lane Market and tracking when the Copper River salmon was coming in.  It was the king that was in the store Friday.  Its brief season is only May and June.  But it is so very, very worth making every effort to find and indulge in it the fleeting moments you can catch it.

This year, I did something I almost can’t believe I did with the costly pound I purchased.

I made gravlax.

Making true gravlax requires no smoking.  It is, in essence, the purest Scandinavian method of preserving fish.

Only the best salmon, lovely coarse sea salt, pounded peppercorns, sugar, a handful of backyard dill.  Wrapped tightly in clingfilm and flipped twice a day for two days.

The dry salt-sugar coat results in the fish giving up all its water content and producing a oceany brine that the fish luxuriates in for the duration of its cure.

Once removed from its bath, it is finely shaved and mounded on potatoes, or garden baby greens for the most precious of all culinary experiences.

But the most important aspect of all of this?  You can do it.  You don’t need any special equipment or know how.  Make it and enjoy it.  While it lasts.

Copper River Gravlax, made using the instructions from Rick Stein in Complete Seafood.  If you don’t have this book, I don’t know what else to tell you except that you have to get it.  You have to.

One pound Copper River King Salmon

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May 20, 2012

Precious Little | Strawberry Peony Jam

It’s the time of year that it’s hard to pin me down.  I’m outside.  Busy in the backyard, planting, weeding, sitting, contemplating.  I just want to be outside.  Watching for the return of Chestnut.  Seeing if we have any new baby rabbits in the yard.  I just find so much peace there, that you’re hard pressed to get a post out of me.  I have better things to do.

Because of this I was there, in the backyard, when the peonies bloomed this year.  They are my absolute favorite flower: profuse, heavy blooms; heady fragrance.  I turned the confetti of abundant petals into syrup.  I did this last year, but not as adroitly.

Marry to this that I went strawberry picking with friends last week.  And 17 pounds picked meant there was certain to be some jamming.  Did there happen to be some master pastry chefs along?  Why yes, there were.  (Thanks, B.)  So I asked them how to incorporate my peony syrup into the jam that was sure to follow all that picking.   Add the syrup at the last minute, they said, to keep all the flower essence.   But of course.

Ten cups of strawberries

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November 6, 2011

Dine Originals Week | November Preview

I do so love the creativity of this group of restaurants.  And Dine Originals Week (November 7-13) really gives them a chance to shine.  To flirt a little.  To show off some extra personality.  Pair all that with a pricing structure ($10, $20or $30) that makes a three-course meal within reach of just about everybody and you’re set for some serious fun.

Great values are to be had at some of Columbus’s best restaurants this week.  Black Creek Bistro is one-upping the three-course guideline and kicking in an extra course 

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August 9, 2011

Summer’s Gone | Flying J Dinner

I had a lovely summer vacation.  Complete with my adorable parents (Zeus and Demeter) and my sweetest nephew visiting and plenty of fantastic time outdoors, with good food, sunshine and heat.

The apex of all this fun was Slow Food Columbus‘s Shake the Hand that Feeds You out at Flying J Farm.  Longtime readers of this blog will know that I dearly love the farmer, Dick Jensen, and his organic, grass-fed cattle in Johnstown, Ohio.  And the dinner that the Slow Food Chapter plans every year out there is truly the best food event in the city, bar none.  It was, in fact, one of the main catalysts for me starting this blog.

This year, the Caskey family from Skillet commandeered the farm kitchen to turn out mouth-wateringly delicious courses.  Sous vide beef tongue, anyone?  Please, sir, I want some more.  Demeter managed to score seconds.  Lucky.   Nicolene Schwartz custom created the Flying J, an OYO vodka based cocktail with quick pickled peppers and tomatoes from the farm.  All the vegetables for the dinner were harvested earlier that day, from the fields at the farm, by wonderful SFC volunteers.

The tables groaned under wildflower bouquets, homemade pickles of all kinds (wasabi green beans, dill pickles, chow chow), candles, oodles of wine and chilly Columbus Brewing Company beers.  We even had a buttery, whole-roasted, whey-fed pig course.  Did you know that comes right after dinner?  Right before dessert.  Of hand cranked Snowville Creamery ice cream with roasted peaches and balsamic.  Ice cream churned by happy children that spent the rest of their time playing chase in the meadows, petting ponies and the donkey, messing with a farm cat and feeding the farm dog under the table.

There wasn’t an unhappy creature in the whole bunch.  Laughter spilled over the hill and up to the barns.  Friends crowded around the table to share a meal, a laugh and a glass (or two?) of wine, a sip (or three?) of pawpaw-cello and connect over the importance of food in our lives.  It is what not only feeds us, but sustains us and connects us all.

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Not to put too fine a point on it, but it was perfect.

For more pictures of the lovely evening check out Hungry Woolf’s flikr stream or add Ely Brothers as a friend on Facebook.

Playlist included Summer, by Buffalo Tom.

November 30, 2010

Giveaway of the Day | Dine Originals

This is, in fact, a cooking blog.  But there are times that even Persephone has to set down the saute pan and back away from the kitchen.  Every once in a while, I like to head out and let someone else do the cooking.  And when I do, most of the time, we head for a restaurant that’s part of the Dine Originals Columbus family.  Fifty-three independently-owned restaurants cover the entire cuisine spectrum from sushi to tapas to sandwiches to steaks.  If you’re in the mood for something, there’s a Dine Originals restaurant that matches your craving.

Dine Originals gift certificates make great presents.  As my final gift to you, dear readers, I have a Dine Originals Columbus $30 gift certificate to give you.  To win, let me know where, of the 53 restaurants, you’d spend your certificate.  Submit your answer in the comments section of this post or send me a tweet with your answer.  You have until tomorrow, December 1 at noon EST to enter.  For full giveaway rules click here.  Good luck and thanks for playing this week!  I’ve really enjoyed all your comments!

November 26, 2010

The Official Persephone’s Kitchen Holiday Gift Guide

The turkey coma is fading, the leftover turkey carcass is simmering on the stove for stock, and now you can start thinking about what to do about your holiday gifts.  ‘Tis the season to be giving!  Perhaps you’ve got a friend or family member that loves all things food, or all things Ohio or all things fabulous. 

Persephone is here with a trusty list that’s sure to have them smiling.  Here are some of the things that will be wrapped and given to our nearest and dearest this year, whether it’s under a tree or lovingly pressed into the welcoming hands of a hostess with a houseful of merrymakers.

For the Baker

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November 24, 2010

Presents from Persephone’s Kitchen | A Week of Giveaways

I’m so excited for you, dear reader.  Persephone has presents.  Surprises for you on the terrace! 

I’ve written about a few of my favorite things and now, they are here, in my Kitchen, waiting to be given away.  Beginning this Friday, I’ll be doing a giveaway a day for a week.  The kind folks at The Olive Orchard, North Market Spices, Ltd., Dine Originals Columbus, Silver Bridge Coffee and David Tanis (yes, really!) all gave me things that they knew I loved and thought you’d love, too.  (You will!)

I’ll be putting up a gift guide tomorrow with great suggestions for the foodie that we all have in our lives, then I’ll start giving away gifts from the list beginning Black Friday.  Be sure to follow me on Twitter.  I’ll be tweeting when each giveaway starts.  Good luck!

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