PAGE 18 | Wednesday, April 4, 2012
Islander’s Terra Bella shop full of European charm
ercer Island want to stay all day. resident Nancy Nancy’s personality, Meade has coupled with wanting to the most wonderful and help you find that perthought-out accessory and fect something for yourhome shop in Bellevue on self or someone else, can Old Main Street, rightfully also keep you lingering named Terra Bella. throughout your day. Her store represents the There is the tiniest of old European store rooms, charm with the and one modern touch of On Food always wontoday’s lifestyles. ders what Her collection else is hiding of European behind that tablecloths and half-closed napkins married door. The with the contemFrench table porary artists of lines scream today is a beautito have this ful blend of tra- Lisa Katsman wonderful ditional, classical dinner party and contemporary. or fun-filled picnic engagFrom the moment you ing family and friends. open the front door, you The serving utensils that are greeted with the most she carries are full of life wonderful use of your and could and do carry senses. Your eyes gaze lov- over to their own interestingly at all the beautiful ing story about the artitems. Your nose smells ist who designed them or the magnificent scents how they will be used. One that linger in the air from detail I did notice is that the 100 percent sox waxed Nancy enjoys color, texcandles, to the touch of all ture and comfort. the fine textured materials There is something in in the shop. What grasps this shop for everyone. your taste buds is the array Many of Nancy’s items are of tapas spreads that are not duplicated in other available. shops across town. Many Having a lively con- times when I wander into versation with Nancy or the shop just to say hello, one of her employees and I often find myself purusing your senses in such chasing gifts for friends, a small space makes one remembering to always
leave with a little something for myself. Speaking of the uniqueness of her shop, Nancy’s son, Mitchell, inspired me this month to write about his love for the kitchen. Mitchell, only 13 years of age, just had his Bar Mitzvah. He is an avid sports fan, Boy Scout and chef. For his Bar Mitzvah service, he made his own six-braided challah from scratch. This is not easy to do.
Braided Challah (From “Beni’s Family Cookbook,” by Jane Breskin Zalben) 2 packages dry yeast Pinch of sugar 3 large eggs 1 egg white (reserve egg yolk) 1 teaspoon salt 2 tablespoons vegetable oil 2/3 cup honey 8 cups unbleached white flour (plus extra for kneading) Sesame or poppy seeds (optional) 1. Dissolve cups of warm 110 degrees). Stir. Set aside at room temp
yeast in 2 water (105Add sugar. 10 minutes until liquid
foams. 2. Beat eggs and egg white. Add salt, oil and honey to mixture. Continue to beat. 3. Put flour in a large bowl. Make a well in the center. Gradually add yeast mixture to flour, stirring center with a wooden spoon until absorbed. Stir in liquid from Step 2. 4. Knead dough by hand. Sprinkle lightly with flour if dough is sticky. 5. Place dough in large bowl. Cover with a dish towel and leave near a warm spot until dough has doubled in size, about 2 hours. 6. Punch dough down and knead. 7. Divide dough into two halves. Divide each half into two pieces — one about one-third of the dough; the other, twothirds. Form each large piece into three 12-inch ropes. Braid ropes. Pinch ends of ropes together. 8. Shape each smaller piece into three 10-inch ropes. Braid. Place on top of larger braids. Press braids together at the ends to seal. 9. Mix reserved egg yolk with 1 teaspoon cold water. Brush on loaves to glaze. 10. Sprinkle sesame or poppy seeds. 11. Let braided dough rise uncovered for 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown (not convection bake). Yield: 2 loaves for the traditional Shabbat meal.
THE ISLANDER RESTAURANT & PUB SUNDAY - THURSDAY : Lunch 11:00 am to 4:00 pm | Dinner 4:00 pm to 11:00 pm Restaurant & Bar Open until 11:00 pm FRIDAY - SATURDAY : Lunch 11:00 am to 4:00 pm | Dinner 4:00 pm to 12:00 am Restaurant & Bar Open until 12:00 am
206.232.6676 7440 SE 27th Street | Mercer Island Above True Value Hardware and the Liquor Store
Mercer Island rEporter | www.mi-reporter.com
Try making homemade braided challah bread this year for Passover.
April 04, 2012 edition of the Mercer Island Reporter