Blog Details: LunaCafe

I grew up eating spaetzle. But I thought it was pasta. To be even more specific, I though it was NOODLES. It took a curious turn of events to clear this confusion in my mind. Grandma Mary loaded her Divine Chicken Noodle Soup with these super chewy, squiggly noodles she pushed through a large holed, wire mesh device. They were completely addictive, and I loved them beyond measure. She later gave me the device, but because I had never actually seen her make these noodles (they were always in the soup when I arrived), I tried for years to push regular pasta dough through the mesh, cursing the whole while. It was nigh impossible. And the noodles made in this way were tougher than I remembered hers to be.

As much as I want to jump onto the spring bandwagon and create plate upon plate of bright, sprightly salads, it’s, well, much - too - COLD. So today instead of turning to the beautiful bunches of chickweed, sunflower seed sprouts, and baby arugula that are overflowing the frig, I found myself instead spellbound by two homely little chorizo sausages. I started thinking about their savory, smoky flavor, and the next thing that popped into my mind was HOT SOUP. But not just any hot soup mind you, a Spanish soup called Zarzuela.

was surprised and thrilled last Saturday at the Seattle University District Farmers Market at how much fresh produce is available this early in the season. Wow! This particular farmers market is one of the few in the region that is open all winter. This past week there were sparkling bundles of tender chickweed, plump sunflower seed sprouts, tiny yellow flowering bok choy, sorrel, baby arugula, dandelion greens, and mint. I bought way too much and then had to quickly devise a few salads to use the bounty.

As I said in the previous post, Caramelized Ancho Chile & Cinnamon Almonds, are you ready for one of the most spectacular desserts I have ever created? It is so indulgent, so bright, so refreshing, so festive, and so sinful (Using fresh strawberries out of season? Have I gone to the dark side?) that it may well be the PERFECT dessert with which to bid winter a grateful farewell. Goodbye freezing rain, mud, ice, and threats of snow. Goodbye short grey days and long dark nights. Have a safe journey to the other side of the globe, and please please please don’t hurry back.

Are you ready for one of the most spectacular desserts I have ever made? How about Fried Banana Split with Mexican Bittersweet Chocolate Chile Sauce, Strawberry Mint Salsa, and Caramelized Ancho Chile Cinnamon Pumpkin Seeds? I flipped on my first bite of this dessert and on each subsequent bite, until I was left with only an empty plate and a serious thought of licking it. I think this is one dessert that you are going to LOVE!