Blueberry Dutch, Baby

This past weekend was a busy one for me. Friday my husband and I celebrated my dad’s birthday with him at Elliot’s Oyster House. If you like Oysters and are in Seattle; it is hard to beat Elliot’s happy hour prices for the half shell. The downside is the happy hour is only eligible for those seated at the bar, which is very limited.

I love seafood, but my love for shellfish is a lot deeper. I like to pair my oysters with a nice Sauvignon Blanc and fortunately Elliot’s hosts Chateau Ste Michelle’s on their happy hour menu (win-win!)

Oysters at Elliots

Saturday we found ourselves hosting a few friends for dinner. We served home-made sweet potato Gnocci and a Blueberry Dutch Baby for dessert. Dinner was paired with a nice Rose from Maison De Padgett Winery located in eastern Washington. This Rose is called “Lipservice” and is only available at the winery in 1.75 liters. So I tend to only open a bottle when hosting a gathering.

Lipservice

I found the Blueberry Dutch recipe in a new cookbook I bought myself for my birthday. When I laid my eyes on it I knew I had to make this dish right away. It is super easy to make, very savory and can be a perfect dish for brunch as well as a heavy dessert after dinner.

Flour ingredients

Mixer

Finished product

Sunday is typically my day at home where I meal prep and get things ready for the upcoming work week. However, this Sunday is special. I am headed to Woodinville to celebrate the 60th birthday of someone very dear to me. Woodinville boasts a wide range of wineries and satellite locations for wineries located elsewhere. It is the go-to hotspot for wine tasting in western Washington. This will definitely be a future post!

What did you do/bake/drink this weekend?

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