BlueKaleRoad

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• BlueKaleRoad and her Raspberry Chevre Tart with Poppyseed Shortcrust, featured in last week's Feast Your Eyes.
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We took a trip down BlueKaleRoad and found a home cook we'd love to invite ourselves over to dine with this summer -- outside, perhaps? A mother not only to two sons, but many, many college students for whom she cooks at the University of Washington Hillel, BlueKaleRoad is CSA happy and we're liking that. Nothing in her market basket is out of season except for the occasional mango or avocado (and when you don't live near them, what's a season anyway?). Deftly marrying the cuisines of the Mediterranean with West Coast sensibilities, her recipe repertoire is universally healthy (mostly, that is, save the Gingerbread Trifle with Pumpkin Cream and Pears) and leans pleasantly in a direction we're sure Alice Waters would approve of.

You could serve a summer lunch (preferably under a mulberry tree by the side of the road somewhere) planned entirely from the BlueKaleRoad menu: We're thinking Radish Toasts with Lemon Basil Butter, accompanied by Kale and Herb Salad and Carrot and Zucchini Salad with Seeds on the side. Finish up (linger, of course) with a slice of Raspberry Chevre Tart with Poppyseed Shortcrust and a swig of Snappy Raspberry Lime Rickey. Just as she loves breakfast anytime of day and fish and vegetables on the grill with a big ol' glass of champagne, well, anytime period, this cook has a casual comfortability with ingredients and how to let them sing that will keep you eating al fresco this summer -- until you can't take the heat.

Read our profile Q&A with BlueKaleRoad and check out her blog here.

• What is the strangest food you have ever eaten?
  Caiman (a small crocodile) while on a high school adventure in Suriname.

 

• What do you cook when home alone?
  Oatmeal or eggs ... I love breakfast food anytime of day.

 

• Your most treasured kitchen possession:
  My journal of meals created and the guests who joined us ... lovely memories.

 

• Your ideal meal:
  Fish and vegetables grilled in my backyard while drinking champagne.

 

• Something you'd like a chance to eat or cook:
  I'd like to learn more about lacto fermentation.

 

• The number of bottles of wine you own:
  2-3 (We tend to drink them as we get them.)

 

• The ideal number of guests for a dinner party is:
  10-12 (including my husband and 2 sons)

 

• Kitchen pet peeve:
  Crumbs on the counter.

 

• Your favorite cookbook:
  The Book of Jewish Food (Claudia Roden) and Home Cooking (Laurie Colwin)