When summertime hits, I can’t seem to get my fill of Burrata, the sinfully rich Italian mozzarella cheese with ricotta cheese buried in the center. Here is Barolo’s rendition–Burrata Salad with Arugula and Cherry Tomatoes. Chandon’s Brut Rosé made the perfect counterpart. 

During our recent condo flood, when it was too hot and noisy to cook at home, we found ourselves turning to Typhoon!, just half a block down the hill, for two memorable take-out dinners. Fresh Salad Rolls were just so clean and refreshing with a spicy, peanut-packed Peanut Sauce and a perfectly cooked shrimp hiding within the rice-paper wrapper. The Summer Salad (shredded white chicken, blanched asparagus, and baby greens) was lightly dressed and sang of the season. Salmon Cakes provided a nice punch of protein, although I’ve had better versions about town. On another evening, Summer Curry with Shrimp and Spinach, served over brown rice, filled our longing for something warm and comforting. 

The recent remodel the bar area has undergone works well, with new banquettes and draperies in the bar that are sophisticated, yet inviting. We’ll check out the restaurant and report back in a future post. 

The venerable Virginia Inn in the PIke Place Market recently re-emerged after a far-too-lengthy remodel. It looks better than ever. . .the space expanded to twice the original size with the beautiful tiled floor and brick walls intact, brilliant artwork lining the walls, and an air of familiarity and antiquity combined with contemporary charm. 

We enjoyed our lunch al fresco as the floor show that is First Avenue flew by. Here are the light and luscious crab cakes, which contained lots of Sherry-flavored, creamy crab dusted with panko (Japanese) bread crumbs and either baked or very lightly sautéed. Also noteworthy were the Mediterranean mussels in a white-wine broth that wasn’t overblown with butter. A glass of Rosé for me and Sauvignon Blanc for Spencer, and we were very happy campers. 

My August 17 story for “Pacific Northwest,” The Seattle Times’ Sunday magazine, will feature Julie Steil, owner of River Valley Cheese in Fall City, Washington. Here are some of the adorable baby goats she milks twice a day.

And here is your intrepid reporter getting up close (and far too personal, in my opinion) with some other members of Julie’s herd. The goats nibbled my denim jacket and pants legs, while the yak butted me in the buttocks, and the water buffalo looks like he’s about to charge!

Raspberry Shortcake with Rose Geranium Cream

Varietal: Dessert Wine (Late-Harvest Riesling)                                                           

Serves 8

For 17 years, Chef Jerry Traunfeld cooked at the venerable Herbfarm restaurant, famous the world over for its nine-course, prix-fixe dinners and wine pairings centered around regional, seasonal ingredients and a bounty of fresh herbs from the restaurant’s massive kitchen garden. In late 2007, he left to open his own restaurant, Poppy, named after his mother. Both restaurants emphasize the use of fresh herbs in the creative dishes, such as this super summer shortcake napped with rose-scented cream. Pair the dessert with a sweet, viscous, aromatic wine, such as a Late-Harvest Riesling, and toast to the bounty of summer! Leading Northwest producers include Kiona, Hogue, and Washington Hills, all from Washington State.

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup plus 2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1/4 cup (1/2 stick) unsalted butter, chilled and cut into four pieces

1 cup sour cream

1/2 cup whole milk

Rose Geranium Cream (Recipe follows)

4 cups (2 pints) fresh raspberries

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and reserve.

2. Combine the flour, baking powder, baking soda, the 1/4 cup sugar, and salt in a medium mixing bowl. Cut in the butter with a pastry blender or two crisscrossed knives until the mixture resembles coarse meal. Stir in the sour cream and milk.

3. Drop the dough in eight mounds onto the prepared baking sheet. Sprinkle with the remaining 2 tablespoons sugar. Bake for 15 minutes, or until lightly browned. Transfer the biscuits to a wire rack to cool slightly before splitting.

4. To serve, cut the biscuits in half horizontally. Put the bottom halves on dessert plates and spoon large dollops of Rose Geranium Cream over each. Cover with berries, letting them spill out the sides, and replace the biscuit tops. Serve immediately.

Rose Geranium Cream

Makes about 1 1/2 cups

1 1/2 cups heavy whipping cream

12 large fresh rose geranium leaves

1. Bring the cream to a boil in a small saucepan. Add the rose geranium leaves, cover, remove from the heat, and allow to sit at room temperature for 30 minutes. Strain into a small mixing bowl, pressing the solids with a wooden spoon to force out as much cream as possible. Discard the rose geranium, cover the cream, and refrigerate until completely chilled.

2. Just before serving, whip the chilled cream to medium-soft peaks.

Cook’s Hint: To measure flour in this recipe, Jerry recommends spooning the flour into the measuring cup, then leveling it off with a straight edge (such as a kitchen knife). To be even more precise, measure your flour using a kitchen scale; it should weigh 9 ounces.

Recipe reprinted from the Pike Place Market Cookbook, Second Edition (Sasquatch Books, $18.95) by Braiden Rex-Johnson.

On our drive back from Vintage Walla Walla (see blog post of July 12 for further details) we made a point to stop in Prosser to check out Desert Wind Winery, the Yakima Valley’s (relatively) new drawing-card winery. It was no easy task because there isn’t a dedicated off ramp; we had to double back twice before reaching it. Once there, however, we were “wowed” by the Southwest-inspired architecture; the grandeur (and sheer size) of the tasting room; and the soaring ceilings, floor-to-ceiling barrels, and open kitchen design of the restaurant, La Mesa at Desert Wind. We’ll be back in Yakima end of September for a booksigning at Chinook Wines and Chukar Cherry Company, and will base our trip at Desert Wind, staying at one of the four gorgeous luxury suites, so will give you an updated report then.