Dec 222014

Sweet Potato and Beet Tart via // RV Cooking //

Soon 2015 will be upon us.  A new year with a fresh start, new hopes and new big dreams.  I love this time of year — not only is it the most wonderful time of the year but it’s also the most exciting time.  The Christmas holiday, together with the anticipation of the upcoming new year just makes my heart sing. Continue reading »

Nov 032013

Pressure Cooked Beef Short Ribs

From a summer full of adventure to the new season of Fall —  it’s been a lot of fun glamping in the Airstream during this season of change.  I continue to pick apples off my heirloom trees after my early morning walks through the quiet town of Roslyn with Oliver.  It’s a sweet ritual I have come to adore and really look forward to.

While cleaning/organizing the storage in my Airstream last weekend, I happened upon my beloved pressure cooker.  It was good timing too as sitting in my fridge were  some beautiful beef short ribs I was planning on braising away in the Airstream kitchen for a few hours for dinner that evening.  Thankfully with the pressure cooker it not only cut down the timing of braising by more than half, it also produced some of the most deliciously flavored short ribs I have had in a long time.  In less than one hour I was able to serve up those fall-off-the-bone beauties atop a bed of fluffy sweet potatoes. I will admit, I was little upset with myself that I had forgotten about my pressure cooker.  It truly is a time (and propane!)  saver in the silver kitchen. Continue reading »

May 092013

Last year, this time we were returning from Oregon’s high desert making a stop along its majestic coastline on this beach called Tierra Del Mar.  It is a trip that is still very vivid in our minds . . .

Airstream on the Beach

When you spend time in Oregon you begin to realize just how incredible it really is here in all that it has to offer. Dramatic coastlines, high deserts, state parks galore and so much more.

A couple more places to visit were on our agenda and then our trip would come to a close. On this day we stopped at one of our favorite places to be with our Airstream.

Right next to the sea.

Hubby and B started exploring and I started preparing lunch for us.  Continue reading »

Jan 232011

Since the weather forecast called for sunny days and dry/wet roads this weekend, we decided to tow our Airstream up to Alpental ski area for a couple days of skiing.  To see more pictures of our trip, you can click here.

With us came our trusty “farm-to-table” box from Full Circle Farms.  Every Tuesday morning I wake up and open the front door to find this box (which was quietly delivered overnight) sitting on our front porch.  Inside this box I find a vast array of organic fruits and veggies freshly pulled from the grounds of Full Circle Farm in Carnation, Washington.  I immediately start planning our weekly dinner menu and am full of ideas.  Just in case I don’t have any ideas, Full Circle includes in their box a brochure with recipes specifically tailored to the produce in the box.  I have also found that their recipes are genius as they incorporate past week(s) produce into the recipes as well (just in case you have leftovers).

I decided to make the “Beet, Carrot and Citrus Salad,” in the brochure.  It called for cumin seeds which I did not have but did have caraway seeds.  I even think this would be delicious with fennel seeds.  It turned out so beautiful (probably the most beautiful salad I have ever made) and absolutely delicious.  The crunchiness of the veggies with the tart zing from the red wine vinegar was truly addicting.

Beet, Carrot and Citrus Salad (from Full Circle Farms)

You will need

2 baby beets, peeled and thinly sliced
1/4 green cabbage, julienned
3 carrots, peeled, and thinly sliced on the bias (I actually just kept “peeling” my carrots with the peeler so I would have long ribbons)
1/4 large red onion, julienned
2 mandarins
3 tablespoons cilantro, roughly chopped
1 teaspoon cumin seeds (I used caraway instead — was good!)
1/4 cup red wine vinegar
Extra-virgin olive oil
Salt and pepper to taste

Heat a small skillet and toast your cumin seeds (in my case, they were caraway seeds)

Place first six ingredients into a bowl

Add some extra virgin olive oil to your liking and 1/4 cup of red wine vinegar and combine well.  Add some crunchy salt (I really like Maldon’s sea salt a lot) and coarsely ground black pepper and top with your toasted seeds.

Bon Appetit!