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Char Siu BBQ Pork By: Barnaby Dorfman Published: August 14, 2008 Since just about everything I do somehow makes me think about food, it should come as no surprise that watching the Beijing Summer Olympics got me thinking about Chinese food. As I contemplated cooking something new, I hit on what used to be an old standard for me: Chinese BBQ Pork. During college it was a favorite lunch item, I used to get a good amount of it sliced on a big pile of rice with some steamed Chinese greens for about $3 at the student union. As much as I loved the salty-sweet pork, doused liberally with hot Sriracha sauce, I'd never actually prepared it myself. After doing some research, I found that there are a bunch of different variations, even on the name, including: Char Siu Cha Siu Chashao Chinese BBQ Pork Cantonese Barbecued Pork Regardless of the name, many of the ingredients are the same. Below is a good basic recipe, but first, I thought I'd share some tips/tricks I discovered in my research and experimentation. This method is often traditionally called "red cooking," due to the red tinge pork can get when roasted, which is naturally enhanced by soy sauce. Unfortunately, many recipes include red food coloring, one actually called for 1/2 a cup! I can only imagine what that would do to your insides. I say skip the food coloring, it's nasty and adds no flavor! If you parboil the meat first and then dry, it helps develop a shiny glaze. In researching Chinese cooking in general, I've found this is a trick to getting crispy skin on roast meats, like suckling pig and Peking Duck. Many recipes suggested marinating the meat first, I like this technique better. Try kicking up the quantity of five spice powder and the other spices. I did this to my taste and really enjoyed the results. You can make the sauce in advance, even in quantities, and keep it in the fridge to put on other dishes. Use a meat thermometer to roast the pork. I took mine out at 145 degrees, this resulted in a much more tender and moist version than I've had in the past. Here's a good basic recipe to start with: 2 lbs pork loin Sauce: 1/4 C sugar 2 Tbsp honey 1/4 C soy sauce 1/4 C hoisin sauce 1/2 C xao hsing rice wine 2 tsp five spice powder 2 tsp toasted sesame oil 1 Tbsp fresh ginger minced (I cut mine into 'coins' and put through my garlic press) 2 garlic cloves put through press or minced 1 Thai chili, chopped 3 Tbsp chopped green onion Preparation Whisk together above sauce ingredients in a pan and simmer for 5-10 minutes, being careful not to boil as this can give it a burnt taste. Taste and adjust the spices, salt, and sweetness to your liking. Strain liquid and set aside. Heat enough water water in a pot to cover pork and bring to a boil. To kick up the flavoring, add a few extra tablespoons of soy sauce and Xao Hsing wine, plus the peels from the ginger and garlic to the water. Add pork and parboil for 5 minutes. This will remove any surface blood and juices that cloud the sauce. Remove pork and pat dry with a paper towel. Preheat oven to 350 degrees. Place pork on a roasting rack and baste liberally with sauce. Roast in oven, basting frequently until interior temperature registers 145 degrees, approximately 45 minutes. Remove and allow roast to rest 5-10 minutes. Slice thinly, drizzle with more sauce, and serve over rice with stir fried bok choy or similar greens. Can also be served cold. If you have leftovers, consider an adventure in making Char Siu Bao aka Hum Bao. Comments: exalangumna August 14, 2008 i prefer using the shoulder instead of the loin for char siu. teena I will never get tired of eating pork bbq. Alisa I'm going to try and make this one this weekend, thanks for sharing the recipe! Ken This sounds and looks fantastic. Since I don't eat pork anymore. I'm going to try it with chicken. Any thoughts about that? Helen Finally!! I can make my own BBQ Pork.For friends and family. Don´t have to travel across the world from Sweden to Vancouver to taste this favourite of mine!!! Thank you, hope you all pass this delicious recipe to friends and family. It deserves the recognition of chefs worldwide!!

foodista

2024-05-23T00:42:18.321809

Ferragosto at La Spiga By: Sheri Wetherell Published: August 15, 2008 Photo courtesy of LookatLao In 1989 I studied in the beautiful medieval Tuscan town of Siena, Italy. I quickly fell in love with everything Italian, especially the food and wine. Fluffy gnocchi as light as clouds, butter lettuce salads perfectly dressed with olive oil and a bit of salt, intense cheeses, cured meats and salami that made your taste buds sing, and the wine! You could taste the winemaker’s love for his grapes in every glass. My young palate learned to love food and wine in that country. When I moved back to the States I was sorely disappointed with most "Italian" food. Pasta dishes are huge and loaded with sauce, gnocchi is dense and heavy, pizza is thick. The structure of food in Italy is much more subtle, allowing intense flavors to come through. Some restaurants do an exceptional job, but truly authentic Italian restaurants in the U.S.A. are rare. Then, a few months ago, our friends took us to La Spiga on Capital Hill in Seattle. My friend Tracy also lived in Italy and said, “I promise, you’ll love it. This is true Italian food.” La Spiga is owned by chef Sabrina Tinsley and her husband, Pietro Borghesi, who hails from the Emilia-Romagna region in Italy. They specialize in Northern Italian cuisine, known as Romagnola (think rich sauces, homemade pastas, cured meats, parmigiano-reggiano cheese), and Sabrina is a master at keeping it authentic. I closed my eyes with every mouthful and savored what I have missed: Italy. Recently I heard about Ferragosto, an event they are holding on August 17, and I quickly called up Sabrina to learn more. In Italy, Ferragosto marks the height of summer, and people head outdoors to celebrate in the way Italians do best: by drinking and eating lots of good food. Typically held on August 15, Ferragosto is also considered a major holiday for Roman Catholics, as it is the day the Virgin Mary ascended to heaven. To Sabrina and her family, Ferragosto is simply “a true celebration of summer.” And, according to her, it’s a time to get wet, be it at the beach or the family country home, “you will get wet.” Hot weather, swimming, and copious quantities of delicious wine and homemade foods? Sign me up! Fortunately for us, La Spiga is bringing Ferragosto to Seattle by opening the garage-door facade of their charming restaurant and bringing the street festival indoors. Stations will be set up to serve Italian street foods such as salsiccia alla griglia (grilled sausage), tortelli alla lastra (potato stuffed grilled bread with cured meats), a summer salad buffet, and much more. The dish I’m already salivating for is porchetta (whole roasted pig). Beginning at 4 pm, and running until 9, we will be enjoying every taste of what is sure to be an outstanding meal, all we can eat for $30 (drinks and tax not included). If you are in the area, you won’t want to miss this special event, and seating is limited. Call (206) 323-8881 or email them to make a reservation. Click here for more details on our experience at La Spiga’s Ferragosto, and more of my conversations with Sabrina. Comments: Greg Bulmash August 15, 2008 I honestly think that using terms like "Italian food" food, or "Mexican food", or "Chinese food" is misleading. These are large countries with wide variations in their regional cuisines. The food you'll get along the southern Italian coast is going to be different than what you get in landlocked areas near the border with France. But most Americans don't know where Italy is on a map, much less the different regions that characterize it. There's an old joke that says if you speak three languages, you're polylingual. If you speak two, you're bilingual. And if you speak one, you're American. Dubya's own lack of curiosity characterizes America, which is why so many restaurants end up being classified as "Chinese" or "Italian" instead of by the regional influence in their cooking. And also why they tend to be so uniform. It stands to reason that, because this has gone on as long as it has, when someone opens an "Italian" restaurant, they often feel compelled to serve the classics Americans have grown accustomed to. I doubt I'm the only one who can imagine some average American going: "No lasagna?! What kind of freakin' Italian restaurant doesn't have lasagna?!" Nina I'm missing Italy too. I wish we could meet up there for a really good meal and some wine. Dan Daniels happy ferragosto!!!!!!!!! Luigi Pasto i live in italy and i would like to say that ferragosto is nothing like this, it is a time of romance and that is all. it can only be celebrated by those who have found there soul mate

foodista

2024-05-23T00:42:18.321809

Homemade Parmesan Thyme Crackers By: Sheri Wetherell Published: August 16, 2008 Sure, you can buy crackers, but what fun is there in that? You have to get in the car, waste expensive gas getting to the store, find parking, decide among the fifty million brands of mass-produced crackers, wait in line to buy them, then drive home. In all that time you could have easily whipped up a batch of these tasty English-style crackers. I say English-style because they are nothing like what us Americans call a cracker. They aren't thin and crisp, in fact, there is nary a crack in these crackers. I would actually call these savory shortbread, but Ina Garten calls them crackers, and I got the recipe from her. Made with fresh thyme, parmesan cheese, and cracked pepper these little crackers are sure to surprise and delight. Parmesan Thyme Crackers Recipe from the Barefoot Contessa 1/4 pound (1 stick) unsalted butter 3 ounces grated Parmesan 1 1/4 cups all-purpose flour 1/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper Using the paddle attachment in your food processor, mix the butter until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine. Place the dough on a lightly floured surface and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 20-30 minutes to harden. Don't let it freeze solid or it will crumble as you try to cut. Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake in 350 degree preheated oven for 22 minutes. Comments: redmenace August 21, 2008 These look fantastic and yummy! PaniniKathy Mmmmm...these look so savory and delicious! Ina never leads us astray :-) Lore Nothing beats a good savoury cracker. Love the sound of these, yum :) peter c no nneed for salt with parmesanwhich is well salty Maven These look so good! I'm thinking they would be amazing to accompany homemade tomato soup... Deb These are delicious. I made them with 3/4 Red Leicester and 1/4 Parmesan. They melt in the mouth !

foodista

2024-05-23T00:42:18.321809

Grilled Tuna With Mango Salsa By: Sheri Wetherell Published: August 17, 2008 I don't know what's better in this dish: the fresh tuna or the mango salsa? The fresh-from-the-sea albacore tuna loin we purchased stayed so moist and tender during grilling, often times a fish that easily dries out. What perfectly topped it was the mango salsa. The sweetness of the mango balanced beautifully with the fresh cilantro, onion and lime juice. It's also a great addition to grilled pork or chicken. Grilled Tuna with Mango Salsa 1 tuna loin or 4 small steaks Olive oil for brushing Sea salt and pepper Mango Salsa: 1 fresh mango, diced 1/4 cup red onion, chopped 2 tablespoon fresh cilantro, chopped Juice of one lime 2 tablespoons olive oil 1 teaspoon salt Fresh ground black pepper to taste 1 jalapeño pepper, seeded and finely chopped Drizzle olive oil over loin or steaks and season on all sides with salt and pepper. Grill on medium-high until preferred doneness. Make the salsa: In a bowl, combine the above ingredients. If the mango is firm, mash the chopped pieces a bit with a fork. Comments: Rosebud August 17, 2008 We are having albacore for dinner tonight, and I just happen to have a mango and some cilantro, so thanks for the great idea of the mango salsa. What a great summer dinner with a salad of fresh lettuce and arugula just picked from the garden. Thanks again for another great dinner recommendation. Hélène I love making mango salsa. It's so refreshing. Love the picture. Amy Gorgeous! I love that combination too. Why are simple recipes with just a few ingredients so satisfying? Kaykat Delicious. Every once in a while, I toss some chopped peanuts into this salsa - adds a great crunchiness to it. Jim McDish Nice, I like the chopped peanuts idea. very nice. RD www.decrypt.net.tc Rossella I've just discovered your blog from Digg. Great recipe Del Schnell I just love grilled tuna. After checking with chiff0nade, my assistant at the CassandraCrossing (she is also a Senior Adviser at Serious Eats website), we have decided to recommend this recipe to our entire group of ladies at the Crossing. I'm quite certain they will be impressed. By the way, Louise ("therealchiffonade") is VERY particular about which recipes we recommend on our famous website. Chiffy's profile is here: http://profiles.aim.com/chiff0nade Sheri Wetherell Thanks, Del, for the wonderful compliment! I hope your friends at Cassandra Crossing enjoy the recipe! Cheers, Sheri Angela Nice recipe! I'm a huge mango fan and a huge tuna fan. I love how summery and healthy this looks. Michael Boyd Great site. Another favorite is HungryPoodle.com

foodista

2024-05-23T00:42:18.321809

Ferragosto By: Sheri Wetherell Published: August 18, 2008 Oh, we dined with such guiltless pleasure last night at La Spiga's Ferragosto event. It was a sweltering hot evening (by Seattle's standards), so we were thankful for the big round table on the airy back patio. Previously, I had asked Sabrina, chef and co-owner of La Spiga, why food in Italy just tastes better than here in the US. “It’s a trio of things,” she said. “One, it’s the ingredients. When you cut corners you can tell. Two, preparation. In Italy there’s a big focus on digestability.” Onions, garlic and bell peppers are hard to digest, so there is more preparation and care in making these items easier to digest. And, three, “the mind-set in general. Food and cooking," she says, "is very important to the culture. It’s the love of food and sitting around the table and enjoying a leisurely meal.” Here in the U.S, everything is about convenience: grabbing something quick or rushing home from work to feed the kids and put them to bed. It’s just not in our long history to sit, appreciate and savor the meal. It smelled of Italy last night, and I was looking forward to my first bite. Our first stop along the path of gluttony was a simple, tasty assortment of assaggini (little tastes), such as buttery green olives, creamy pâté, bocconcini, pepperonatta, and fried flat bread. Grabbing our glasses of wine we moved on to stations of porcini and truffle orechiette pasta, hand-crafted salami, imported cheeses, grilled sausage and lamb skewers, among a bevi of other toothsome delights. The piatto principale: porchetta (whole roasted pig). Sous chef Jonathan Langley artfully stuffed the roughly-80-pound pig with toasted fennel seed, sage, rosemary, garlic, salt and pepper. To top it off, he shoved in a pork shoulder for good measure and roasted it for 14 hours. It was tender, juicy and herbaceously delicious. At La Spiga, one could tell that each offering was prepared with love and care, just like in Italy. And we sat around our large round table and leisurely enjoyed every bite. Comments: Greg Bulmash August 18, 2008 My wife has an interesting take on Italian food. Their attitude is, according to her: "We've already secured our place in the history of empire building, painting, singing, sculpting, architecture, opera and wine making. Now we're going to spend a couple of centuries perfecting dinner." Sheri Wetherell Well said! teena celis hmmmm..it looks very yummy! hope i can eat there someday! Alisa Yummy! I love your pictures! In the Philippines, in Cebu City in particular, before they start roasting pigs, they soak them first in a mixture made of coca-cola, pineapple juice, soy sauce, pepper and stuff the insides of the pig with lemon grass, and spring onion. It's amazingly sweet, salty and a little tangy :)

foodista

2024-05-23T00:42:18.321809

Limoncello By: Sheri Wetherell Published: August 19, 2008 When life throws you lemons make limoncello! The first time I had limoncello (lee-mohn-CHEH-loh) was years ago in Sorrento, a charming sea town on the Amalfi Coast in Italy known for it’s narrow windy roads, beautiful citrus groves, and well, limoncello. Limoncello is a digestif made from lemon rinds, alcohol, sugar and water. Although it’s made from lemons it’s sweet not sour, since it’s made from the rinds and not the juice. It’s sipped icy cold (but never with ice) after dinner from small glasses. Not only is limoncello delicious, it’s easy and inexpensive to produce, containing only a few simple ingredients and requiring just a bit of time to mature. Perfect for holiday gifts! Click below for the full Limoncello recipe and maturation instructions: Limoncello For a recent update on Limoncello, click here. Comments: Jordan August 19, 2008 One day I'll tell you the tale of the first time I tried grappa. Bang, zoom! Limocello is nice, as a small sip or two after dinner- unless you're my mom and sister, who recently polished a whole bottle in a spaghetteria on a recent trip to Italy's south coast. Sheri Wetherell That's too funny! I think I'd like your mom and sis :) Joe 96 proof vodka is 48% alcohol. If you need pure alcohol, Everclear is close. If not please adjust your word use. Barnaby Dorfman Thanks Joe! We adjusted the note for clarification. Black Napalm I got a bit confused.. On step 2 you say "[..] and add the alcohol [..]". On step 3 you say "Add the syrup and the additional bottle of alcohol to the limoncello mixture from Step 2." So, are you supposed to only add one bottle of alcohol in step 2? Besides, when you say "2 bottles minimum 80 proof alcohol", how big bottles do you mean? Lt Mascara Just out of curiosity why the additional 10-40 days resting/ferment period after the batching with the sugar/water? I use a recipe from a native Italian for both limoncello and limoncello di crema that calls for the initial 2 week settling with the grain alcohol but once its batched its ok to go ahead and freeze/chill. Sheri Wetherell We researched a large number of recipes and found that a majority have two resting periods, but the length seems to be a matter of debate. The main benefits of length are intensity of flavor and clarity. The disadvantage is that you have to wait to drink it! Ben | Limoncell... That's true, it's a matter of taste. You can drink it right after filtration and freezing but it gets smoother the longer it sits. I've found that the first week makes a big difference and after that it seems more subtle to me. Ryan G Mmmm, sounds good for a hot summers day. Shame we don't get summers in England though.

foodista

2024-05-23T00:42:18.321809

Bomboloni By: Sheri Wetherell Published: August 20, 2008 You all have been enjoying the limoncello recipe so much I thought I'd stay on the Italian train and give you another tasty treat. Bomboloni are the Italian version of doughnuts - without the holes - and are usually filled with cream, raspberry jam (or some other yumminess), and dusted with sugar. My girlfriends and I used to sit in the Piazza della Republica in Siena, sip caffè lattes, and nosh on bomboloni until we were nearly sick. Those were the good old days. Bomboloni Scant 1/4 cup loosely packed fresh compressed yeast Scant 1/4 cup cold water 3 1/2 cups bread flour 4 large eggs 1/3 cup granulated sugar, plus extra for coating 1 1/2 teaspoons salt 3/4 cup plus 2 tablespoons unsalted butter, cubed Vegetable or canola oil Raspberry jam (or pastry cream) Dissolve the yeast in a small bowl with the cold water. Place the flour, eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat for about 2 minutes on medium-high speed, until the dough is well combined and holds together. Add the cubed butter and mix for another 5 to 7 minutes, until the dough no longer sticks to the side of the mixing bowl. If the dough is overly sticky, you may need to add about 1 tablespoon of flour. It is usually necessary to scrape down the side of the bowl with a rubber spatula to encourage the dough to form a ball and come away from the side. Remove the paddle and pat the dough into a ball at the bottom of the bowl. Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for about 20 minutes. The dough will rise slightly.Remove the dough from the mixing bowl and punch it down to remove the air. Spread it onto a lightly floured baking sheet with your fingers and flatten the dough until it is about 3/4-inch thick. Cover with plastic wrap and let it rest in the refrigerator for a minimum of 2 hours or overnight. It will slightly proof. Remove the dough from the refrigerator and place on a lightly floured work surface. Flatten it slightly with your hands. Cut the dough into circles with a 1 1/2-inch diameter cutter, keeping the cuts as close together as possible. Pat any leftover dough into a rectangle and cut more circles out of it. (At this stage, the Bombolini can be frozen for up to 1 week if well wrapped in plastic wrap. Allow the Bombolini to defrost in the refrigerator before proofing.) Place the Bomboloni on a parchment covered baking sheet lightly sprayed with vegetable cooking spray. Space them 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the Bomboloni to proof at room temperature for about 2 hours, until they have doubled in size and appear light and full of air. Heat the oil about 15 minutes in an electric fryer or in a 4-quart heavy-bottomed saucepan over medium-high heat to 320 degrees F. If using a saucepan, check the temperature with a candy thermometer. Fry 5 to 7 Bomboloni at one time, any more than that and the oil temperature will dip down too much and they will not fry evenly. Fry for a total of 3 to 5 minutes, until they are golden brown. Turn to evenly fry each side. As they fry, they will increase in size. Remove the Bomboloni with a large slotted spoon and set on a paper towel to drain the excess oil. While the Bomboloni are still warm, roll them in a bowl filled with granulated sugar until evenly coated. If desired, fill the Bomboloni with a jam-filled pastry bag fitted with a 1/4-inch plain tip. Use a sharp paring knife to make a small hole on the bottom of each Bomboloni. Place the tip of the pastry bag in the hole and squeeze until the Bomboloni feels heavy. It is best to fill the Bomboloni while they are still warm and the dough soft and pliable. Serve immediately. Recipe courtesy Jacques Torres, Dessert Circus At Home, 1999 Comments: Amy August 20, 2008 When I lived in Florence I used to cross the Arno for a spot that made them every day around 3 pm. Thanks for the memories! [eatingclub] va... These are so tempting! Right now, I'm just hanging onto my laziness and thinking I can't possibly make these. Please don't tell me they're easy to make. ;) Zita Saw it on FG, couldn't resist... bookmarked :) Ashley Mmmmmm.. I haven't had one in a really long time.. my great aunt always made jelly filled Bomboloni. Deborah I love any kind of donut, and these look fantastic! Lindsey These look so dangerously good... Olga These remind me of desserts I had growing up in Russia (they sold them in a paper bag: hot, soft in the middle, crispy on the outside and sweet). Thanks for bringing back good memories. Nina I am always so excited when I see you write about Italy and the yummy yummy things we ate and drank there. I can't remember did you write about the raisin bread already. It all brings back such wonderful memories. I just made sausage in cream sauce for dinner the other night with sauted zuckini. It was good but did not taste the same with out the Pana in the little box. Your blog is awsome I check it almost daily. Jessica I had forgotten about these delicious treats. When I was a little girl we used to buy them from the local pasticceria in the south of Italy. Your baking instructions are very easy to follow and I'll be trying them out next week.

foodista

2024-05-23T00:42:18.321809

Followed by a Mighty Leaf By: Barnaby Dorfman Published: August 20, 2008 I love Mighty Leaf Tea, which is why I was excited to get a message earlier today that they are "following" us on Twitter! If you aren't familiar with Twitter, it is a service that continues to grow and grow, despite the fact that so many people I know say "I don't get it." TechCrunch, recently had an interesting article on why they think Twitter has been so successful: http://www.techcrunch.com/2008/08/10/why-twitter-hasnt-failed-the-power-of-audience/ It's also been interesting to see how many people in the food world have taken to "tweeting" about what they are cooking, eating, drinking, etc. One inventive person is even writing recipes via Twitter, which limits posts to 140 characters: http://twitter.com/cookbook Check us out there, http://twitter.com/foodista, who's following us and who we are following, you will find some really interesting folks. Oh..and don't be shy, go ahead and follow us! Comments: Rich August 21, 2008 Hey Barnaby, I'm going to be 'Twittering'. Rich Pat and Milo Sounds like good clean fun to me. Will we get any fatter? If not, count us in. Sue Johnston Barnaby, we love Chinese food, and will try your Char Siu BBQ Pork. I am looking forward to trying more of your recipes and will send this site on to our daughter. Sue Bob Boots Super looking website Frank Very Cool!! We are trying new things to make our in-home culinary lives more exciting and this is the perfect place to do that!! :-) Ken Hats off to you for the Mighty feather in your cap! Very cool. I like Mighty Leaf too. The thing I like most is the cool (silk?) bags. I wish they were reusable, then they could sell their teas in bulk as well. And yes, B. I will add tweeting to my list of New Media musts. It is right below looking into setting up a Facebook page. Alice Best wishes for your success with the website. Alice, a friend of Rich and Dreama. David Womterholler Love your new web site. We'll be using it soon. Richard D Urwiller Nice web site!!! Like Rich we will twitter as well. Angelina Hostutler There are so many foods I would like to try! The pictures look so inviting. Good Job

foodista

2024-05-23T00:42:18.321809

Murchie's Tea By: Sheri Wetherell Published: August 21, 2008 I love tea. Actually, I think I prefer it to coffee, but don't tell my fellow Seattleites that or I'll be hung from the nearest Starbuck's. I used to be able to find my favorite teas from Murchie's at The Crumpet Shop in Pike Place Market, but last time I checked they no longer carried it. Murchie's Tea & Coffee has been in operation in British Columbia since 1894. Their goal is "focused on procuring only the highest grades of Fairly Traded teas and coffees obtained from the finest tea gardens and coffee farms." Their coffees are roasted on site at their plant in Richmond, BC, where their teas and spices are also blended and packaged. According to Murchie's, their "philosophy is grounded in purchasing their products only from growers that contribute to requisite wages, schools and medical facilities for their workers." To me, that alone makes the tea sweet. Barnaby likes their fruit blended teas; my two favorites are Earl Grey and their famous Empress Afternoon Blend, their exclusive blend served at Afternoon Tea (until 2001) at the Empress Hotel, a stone's throw from their Victoria store. You can purchase their products online, but it's much more fun to go to their store in Victoria where you can buy 12-bag sample boxes of tea for about $5 Canadian. Comments: Anne-Marie August 21, 2008 I love Murchies - and have been to their store quite a few times. There's nothing quite like having "proper" tea in the back of their store ... (sigh) PS - As a fellow Washingtonian, your secret about tea is safe with me. Cynthia Briggs I lived in Seattle for 41 years...moved to a small town in NM 10 years ago where they didn't have a Starbuck's and certainly NOT a Seattle Best's. It was then that I learned I was a coffee snob. I missed drinking really coffee for years (in fact, I ordered it from Boyd's in Portland for a long time). Out of shear desperation I started drinking more tea and I'd load up on my favorite brand when we traveled to Lubbock or El Paso. But then I missed Murchie's...haven't been there for many years, and, as Anne-Marie says, there's nothing like having "proper" tea at Murchie's not to mention hauling sacks full of it home till the next visit. So your secret is also safe with me as I "feel your pain" when it come to tea and coffee. Murchie's is wonderful!

foodista

2024-05-23T00:42:18.321809

Mieng Kum: Leaf-Wrapped Packages By: Sheri Wetherell Published: August 22, 2008 Do you ever have a craving for something, but you just can't seem to put your taste bud on it? Not sure if you want something salty, sweet, sour or spicy? Maybe you want it all! If so, then I have just the thing to satiate your desires: mieng kum. Whenever I go to a Thai restaurant I look for mieng kum on the menu, usually listed as an appetizer. To people who have never had this delicious dish I describe it as "a taste explosion in your mouth." It has about every flavor, thus awakening any part of your tongue that has been neglected. If your tongue could grab pom-poms, do back flips and sing a cheer, this would be the dish it would root for. You take a leaf and put a little of the following in it: ginger (fragrant and sweet with a kick of spiciness), shallots (aromatic and spicy), Thai chilies (to give you that fire heat), dried shrimp (adding the perfect amount of salty-fishiness, but in a good way!), peanuts (a salty, earthy taste to balance with the sweetness), lime (citrus adds the perfect amount of sour), toasted coconut (giving it that sweet, tropical flavor), top it with a sweet and savory sauce, fold it up and pop it in your mouth... POW!!!! The perfect dish to satisfy all of your taste buds. Mieng Kum Any edible leaf can be used. Usually it is served in betel leaves, beautiful shiny dark green leaves, but they can be difficult to find. Check your local Asian market. When we can't find betel leaves we use large spinach leaves. Filling: 5 tablespoons grated coconut, toasted 3 tablespoons finely diced shallots 3 tablespoons diced lime, with the rind on 3 tablespoons diced ginger 3 tablespoons small dried shrimp 3 tablespoons unsalted roasted peanuts 2 tablespoons diced Thai chilies Sauce: 1 tablespoon shrimp paste 1/2 tablespoon sliced galangal 1/2 tablespoon sliced shallots 2 tablespoons grated coconut 3 tablespoons chopped unsalted peanuts 2 tablespoons chopped dried shrimp 1 teaspoon sliced ginger 1 cup chopped palm sugar 2 1/2 cups water Roast the shrimp paste, galangal and shallots in a small skillet until fragrant. Set aside and let cool. Once cooled toss into a food processor with the coconut, peanuts, shrimp and ginger, and blend. Transfer mixture to a saucepan and add the sugar and water. Mix well and bring to a boil. Simmer until it is reduced to about 1 cup, then let it cool. Place all the ingredients in little individual bowls or in separate piles on dinnerware. Take a leaf and place a bit of each ingredient in the center, top with the sauce, fold it up and pop it in your mouth! Recipe courtesy of The Food of Thailand: Authentic Recipes from the Golden Kingdom. Note: if the sauce is too ambitious for you, or you are unable to find some of the ingredients, simply make a sweet/savory sauce with what you have in your pantry. We've made concoctions with Major Grey's chutney mixed with a bit of fish sauce and a dash of Sriracha. Use your culinary creativity! Comments: Britt Stromberg August 22, 2008 I love this line: If your tongue could grab pom-poms, do back flips and sing a cheer, this would be the dish it would root for. Nice writing. I'm ordering this on my next Thai stop. Reeni You sold me on the dish too, with your great writing! It sounds delicious I'm going out to have it tonight, yum! robin mieng kiam is my favorite too, almost impossible to find in thai restaurants in nyc for some reason. i should just keep everything for it around so i can eat it anytime! Tom Aarons This post has it all - beautiful photos, great writing and a delicious recipe! Bravo!

foodista

2024-05-23T00:42:18.321809

Graham Crackers By: Sheri Wetherell Published: August 23, 2008 Photo: Brandi Sims, CC License There are certain snacks and treats that take me back to my childhood. One such treat are graham crackers. I loved to snap them on their perforated edges and dip the small quartered rectangles in milk. The goal was to hold them in the milk just long enough to soften them, but not long enough to snap off. Inevitably, the bottom of the glass was always full of mushy graham cracker that would tastily be glopped down. Oh, the silly (and gross) things we do to food when we're young. I got a hankering for my old childhood favorite and, instead of going out and buying a box, I thought, "there's gotta be a recipe out there somewhere." Sure enough, I found a recipe on 101 Cookbooks. Apparently I'm not the only one who has waxed nostalgic about graham crackers. Happy dunking... Graham Crackers 2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour 1 cup dark brown sugar, lightly packed 1 teaspoon baking soda 3/4 teaspoon kosher salt 7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen 1/3 cup mild-flavored honey, such as clover 5 tablespoons whole milk 2 tablespoons pure vanilla extract For the topping: 3 tablespoons granulated sugar 1 teaspoon ground cinnamon In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight. To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough. Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line. Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking. Yield: 10 large crackers From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000) Note: For a chocolate graham cracker recipe, as shown in the photo, try The Prepared Pantry's recipe. Comments: Alisa August 23, 2008 I remember my friend and I used to make our own version of tiramisu using chocolate graham crackers, cream, condensed milk :) teena Graham crackers are also good in making Mango float. Danielle Whitfield My lil girl loves graham crackers so thank you so much for this recipe. I will be making them later this week and I'm sure she will be helping and loving them. Thanks again@!

foodista

2024-05-23T00:42:18.321809

Heirloom Tomatoes By: Sheri Wetherell Published: August 24, 2008 Heirloom tomatoes are worth their often-expensive price. Deep red, orange, yellow, green, black (dark purple red), these tomatoes always make the most beautiful arrangement. The best thing about heirlooms is they're more meaty with less seeds, and much sweeter. We drizzled ours with white truffle oil, a balsamic vinegar reduction, salt and pepper, and a bit of chopped basil. A gorgeous and delicious kaleidoscope of color! It's like sunshine on plate. Comments: Jayne August 24, 2008 I tried these tomatoes for the first time this week. They are truly incredible, very delicious and the presentation was fabulou8s. Well worth the money I agree. teena I'm not so into tomatoes. But these kind of colorful tomatoes...hhmmm...might give it a try..it looks very delicious. Ken Beautiful photos! I LOVE heirlooms and agree that they are worth the price. Mmmm.... John I had these tomatoes and they were delicious!!!

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2024-05-23T00:42:18.321809

Red Wine Poached Peaches By: Sheri Wetherell Published: August 25, 2008 Peaches, peaches, peaches! They're everywhere right now, and that makes me feel downright peachy (sorry, I couldn't resist). We recently purchased a flat of beautiful yellow peaches, and every day we've had them on cereal, with ice cream, in salads, sliced, grilled... The other night Barnaby poached them in red wine and they were so fabulous I swooned in delight. Red Wine Poached Peaches 2 peaches 1 cup of sugar 2 cups red wine Combine the wine and sugar in a saucepan. Bring to a boil, then reduce to a simmer until the alcohol has burned off (3-5 minutes). Slightly score the skin of the peaches and place them in the wine. Depending on the shape of your pan the peaches may not be completely covered by the liquid. This is okay, simply cook on one side then turn over. Cook peaches for approximately 7 minutes or until the skin peels away easily without a knife. Remove peaches from poaching liquid. Peel, cut in half, and remove the stone. Slice and serve in a bowl with the wine sauce poured over the top. For a thicker syrup continue to reduce the wine. It's delicious both ways, and wonderful with vanilla ice cream. May be served hot or cold. Comments: Alisa August 26, 2008 It makes my mouth water just by looking at it. Did you cook it one peach at a time? Wont the sauce be too thick by the time you start boiling the second peach? They look amazing!! teena Yummy! It makes my mouth water!!! Dee Sounds very yummy. I am confused by the final photo, however. What is the peach sitting in? Sheri Wetherell In the last photo, the peach is poaching in the red wine. The wine is bubbling away :)

foodista

2024-05-23T00:42:18.321809

Kitchen Diaries By: Sheri Wetherell Published: August 26, 2008 Is there a better gift that a food writer could give us food lovers than a year-long diary of what he (or she) cooks and eats? I think not. But that is precisely what British writer, Nigel Slater, has done. "The Kitchen Diaries" is just that, a diary of what he prepared and ate over the course of four seasons, and peppered it with recipes. If you're adept at cooking without a structured recipe or just enjoy reading about mouth-watering food, then this is a book for you. I opened it up to this week to see what Nigel is up to. Here's a snippet of what he prepared for his dinner guests on August 24: "An extravagant supper of rare beef, red salad and cheeses...I present it whole, with some majesty, on a long wooden board. Not being used to this sort of thing, I don't have a board long enough, so some of the great piece of meat hangs off the end. I am slicing it thinly, spooning over a creamy dressing flecked with mint and mustard as I go. The accompanying salad is of red leaves - baby chard, red chicory and oak leaf - and I must admit the whole thing is quite sensational...The evening rounded off with a plate of cheeses that I laid out on leaves from the grapevine." You're drooling, too, aren't you? And it goes on, but I don't want to spoil it. I want you to enjoy this beautifully written and photographed book yourself. He'll inspire you with his culinary adventures and creations, and I'll bet money that you'll discover foods you've never heard of before this side of the pond (cobnuts, anyone?). Mr. Slater, you're my new hero. Comments: teena August 27, 2008 It's good to have this kind of stuff in your kitchen. You get to discover great dishes. Alisa I came across this book a year ago and I'm glad to see it here in foodista. This is really a wonderful book. The recipes are simple, and the pictures are so honest it makes you feel you can really try your hand at cooking. Its great you like it as well! Erin What a lovely idea! I would honestly be embarrassed if I did this myself. I'd inevitably have entries detailing my Friday night pizza orders from Papa John's and lazy Sunday afternoons spent with a box of Rice-a-Roni shells and white cheddar. Unfortunately not everyday can be so fabulously homemade -- I just don't have the will power :) Katie Atkinson He's the best isn't he? It was Nigel Slater who first got me cooking and he does a food magazine in the Observer newspaper... Try Fast food, thats perfect for quick after work interesting meals. x

foodista

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Killer Bread By: Sheri Wetherell Published: August 27, 2008 I really want to like healthy bread. Especially the types that I refer to as "bird seed" bread: spelt, sprouted wheat, uber-whole grain packed with nuts and seeds and everything short of wood pulp. All the 60's-organic-hippy-healthiness you'd ever want, just like my mom used to make. They all sound and look so good, each slice looking like it'll supply you with about a week's worth of fiber, but too often they are just dry and crumbly. "Care for a bit of cardboard?" But I recently discovered one of the best "bird seed" breads I've ever had. Dave's Killer Bread. My favorite is a mini-loaf called Peace Bomb. It's made of whole sprouted wheat and packed with a "good seed" mix consisting of flaxseeds, sunflower seeds, pumpkin seeds, unhulled sesame seeds, black sesame seeds, poppy seeds, and some other yummy stuff to hold it together. Now you know why I call it bird seed bread. It's dense, moist and deliciously chewy. No sign of cardboard in this bread! An interesting bit about Dave is that he's an ex-con. When I first heard that I thought that was where the "killer" part came in, but no, killer in this case means really good. While in the clink for other unsavory practices he has taken no lives. Here's a quote from the package of his Peace Bread: "I was a four time loser before I realized I was in the wrong game. Fifteen years in prison is a pretty tough way to find oneself. It's been said that adversity introduces a man to himself; a whole lot of suffering has transformed an ex-con into an honest man who is doing his best to make the world a better place...one loaf of bread at a time." Now that's what I call redemption. Check out this brief mini-documentary about Dave and his Portland, Oregon-area bakery on YouTube. Comments: Ken August 27, 2008 We love Dave's Killer Bread. It is a staple item for our family and it's a part of my weekly shopping list. I met Dave at the Wednesday farmers market at our co-op (People's Food Co-op) in Portland. He had a booth setup and was giving away samples. He seemed like a good guy. It was nice to see this post! Amy I love bird seedy bread! Wonder if I could make on in my bread machine? teena I'm not into this kind of bread. I don't like bird seed bread. I just like the simple kind of wheat bread without lots of seeds. Alisa What an interesting baker this Dave fellow is! Can you share with us a recipe on how to make one like this? Rich The Gasquet super market is out of stock. Dad Dreama OH MY GOSH!!! This bread looks soooooo good....I really want to take a bite of the photo!!! dave you really want to make some great bread, just follow this recipe: http://www.youtube.com/watch?v=xNajeiDmmx4

foodista

2024-05-23T00:42:18.321809

Italian Runner Beans By: Sheri Wetherell Published: August 28, 2008 My mother's friend brought the seeds of these beautiful runner beans back from Italy sometime last year, and they were finally harvested. I have to admit, I kinda like the idea of her secreting seeds away in her purse and steeling across international borders. All for the love of gardening. Actually, it was all probably on the up and up, but I still giggle at the idea of a sweet bespectacled lady responding innocently to the Customs agent, "Only a liter of Chianti, sir." Really, I absolutely do not condone smuggling or any illegal behavior. I promise. I blame it on my evil twin who likes the naughtiness of it all. Like drinking Cuban rum. Anyway... These beans are huge! And they are so tender and buttery. We steamed them until slightly soft, but still with some crispness, then simply tossed them with a little butter and salt and pepper. I love when food takes the least amount of preparation, yet tastes more divine than anything. (And, I swear, smuggled beans from Italy do taste just a little sweeter. But don't tell!) Comments: Sean August 28, 2008 Yum yummity yum! I predict a little pancetta in their future! Ken I know these beans! They are delicious -- especially raw. Hey, if a little prep is nice, no prep is best. Hats off to you guys for growing your own food! Alisa I also love buttered vegetables, but these beans do look big! Cat I hate to pop up and be pedantic because the blog is great but what you have there are Runner Beans, fagiolo bianco di Spagna. Broad bean is another name for Fava bean. Sheri Wetherell Thanks, Cat, for the correction! We were told they were broad beans, but upon further researched we confirmed they are, as you pointed out, runner beans. Thanks again! :) Bill McKay Folks. They are not runner beans; they are not spagna beans (spagna are darker green and have a bit of fuzz on them). They look like pole roma type beans If the seed is black, they are supermarconi (they are the most common). If another color, they could be any one of fifteen or so flat beans commonly grown in Italy. In any case, they probably tasted pretty good. I like mine cooked well, cooled, cut into 2-3 inch pieces and served with some red wine vinegar, olive oil, parsley & salt & pepper. Bill McKay

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2024-05-23T00:42:18.321809

Fennel Mayo By: Sheri Wetherell Published: August 29, 2008 I love fennel. It grows like a weed in your garden and tastes deliciously sweet and licoricey. It's wonderfully fragrant and adds that certain missing something to many dishes. You know when you're making soup, you take a taste test and say, "it needs something, but I just can't put my finger on it"? Try tossing in some ground fennel seed - perfect. We like it grilled, roasted with other root veggies, sliced fresh and tossed into salads. Recently I saw a recipe for fennel mayonnaise and thought it would be tasty on our grilled salmon. It was! While this recipe calls for steaming the fennel I think roasting it would intensify the flavors beautifully. I'll be trying that next time. Fennel Mayo From La Cucina Italiana, October 2008 Trim and roughly chop 1 small fennel bulb. Steam until tender (about 5-7 minutes). Let cool to room temperature. In a blender puree the steamed fennel with 1 tablespoon fresh lemon juice and a heaping 1/8 teaspoon of sea salt. With the blender running, drizzle in ¼ cup olive oil until smooth. Makes ¾ cup Excellent with fish and shellfish. Comments: Greg Bulmash August 29, 2008 So something in the fennel acts as the emulsifier? Normally, you use egg to emulsify and suspend the oil, but there's no egg in your recipe, so I have to assume the pureed fennel has an emulsifying quality. zooey53 I've made similar dressings with roasted garlic and shallots-- roasted fennel sounds great, what a good idea.

foodista

2024-05-23T00:42:18.321809

Roasted Beet Soup By: Sheri Wetherell Published: August 30, 2008 I hated beets as a kid. I only liked my grandma's pickled beets because they were sweet. But as an adult I can't get enough of them. And what's easier than tossing a bunch in the oven to roast? Mix them up with a few other root vegetables and you have the perfect healthy meal. Colorful too! Another oh so tasty dish is this simple crimson soup. It's wonderful served hot or chilled, and looks beautiful in your bowl. Roasted Beet Soup This recipe is delicious with either golden or red beets. 3 Tablespoons butter 9 medium beets (should measure 8 to 9 cups once cut) 4 1/2 cups chopped onions 4 teaspoons fresh ginger, minced 1 tablespoon finely grated lemon peel 6 cups (or more) chicken broth 2 to 3 tablespoons fresh lemon juice 2 tablespoons crème fraîche or sour cream Roast beets whole with skin on in a 375 degree oven for 1 hour or until tender. Remove from oven and let cool to touch. Cut off the ends and remove the skin. It should come off quite easily. Chop into ½ inch cubes to measure 8-9 cups. Melt butter in a large pot over medium heat. Add onions, ginger, and lemon peel. Saute for about 2-3 minutes, then add the broth and beets; bring to a boil. Remove from heat; let stand 20 minutes. Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season to taste with salt and pepper. Garnish with crème fraîche or sour cream. Makes 8 servings. Comments: Alisa August 31, 2008 I am not so much of a fan of beets, but beets are rich with vitamin C, folate, dietary fiber and antioxidants. You make beets look delicious Sophie Beets are, I think, the most beautiful of all the veggies...the color in your soup is amazing. Plus, they're so delicious! I hated beets as a kid, too, but grew to love 'em. :) We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, [email protected], if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/ Thanks :), Sophie KI Chief Blogger Dee I made this soup last night and my kids [both adopted from Russian Federation countries] LOVED it. I liked it a lot. It needs a bit more cooking, so we will have it again tonight, but it was really delicious. Thanks! Chef KC Hey, Thanks for dropping by at Chef KC. I never knew beets by itself is really good. Nice Photo here.

foodista

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Miso Glazed Salmon By: Sheri Wetherell Published: August 31, 2008 I've said it before, salmon runs through our blood here in the Pacific Northwest. If there's one food that sums up our culture I'm certain it would be salmon. In our home we always have fillets in the freezer, and eat it regularly (who needs Omega 3 supplements?!). Smoked, grilled, poached, burgers, sashimi, sushi, in bouillabaisse. Everything short of salmon sorbet, and I wouldn't even put that past us. We went with an Asian flavor in our latest preparation and glazed our fillets with miso. Then, we served it on top of forbidden rice (a tiny grain rice, but more on that later) and garnished it with seaweed salad and tsukemono (Japanese pickles). For the simple glaze we used equal parts miso to mirin and coated the fillets on all sides. Then we popped it under the broiler for a few minutes on each side. Delicious and easy! Comments: Alisa August 31, 2008 They look wonderful! Why is the rice called "forbidden rice"? Mr.Sound I love fillet. Usually when in a hurry and just wanted to have a nice, easy and quick meal I just toss two slices (yes 2, I'm not contented with 1), in a pan and just deep fry it. But I really love it on sushi.

foodista

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Turkish Garbanzo Salad By: Sheri Wetherell Published: September 1, 2008 My good friend, Amy (food lover, caterer, organic gardener, food show radio producer, and all around girl about town), gave me this recipe for a Turkish garbanzo (aka chick pea) salad and I just had to share it with you. She prepared it for a recent catering gig she did and it was a huge success. "The beauty of this recipe," she says, "is that you can really dink with the proportions. Love fruit in your salad? Add more apricots. Want a bit more heat? Add some chili flakes." So play around with it a bit until you get the taste you really like the most. Delicious served with Moroccan mint tea. Turkish Garbanzo Salad 3 - 15 oz. cans garbanzo beans (or approximately 6 cups) One small red onion, diced Large bunch of Italian parsley ¾ cup dried Turkish apricots, sliced 1/3 cup kalamata olives pitted ½ cup olive and sunflower oil blend ½ cup red wine vinegar ½ tablespoon garlic, minced 1 Tablespoon paprika 1 Tablespoon Dijon mustard ½ Tablespoon dried oregano ½ Tablespoon dried marjoram ½ Tablespoon salt ½ teaspoon ground black pepper Rinse and drain the beans. Whisk together dressing: vinegar, oil, garlic, Dijon, marjoram, oregano, paprika, salt and black pepper. Toss with beans. Chop onions and parsley. Slice apricots thinly. Add with kalamata olives (rinsed and drained) to bean/dressing mixture. Let marinate several hours before serving. Comments: Alisa September 2, 2008 Chick peas are so versatile, high in protein and low in fat. And I also love it as hummus :) Destiny Oooh, thank you for the recipe! Foodeater This sounds fantastic. The crazy thing is that just today I bought some dried Turkish apricots, unsure of what exactly I would do with them (other than eat them out of the bag!). I ended up making a curried quinoa with them, but I'm making your chickpeas next! Olga Anything with garbanzo beans is good. Sadness: my store was out of them a few days ago. Venkat What a great looking recipe, I love salads that have protien and some kick. Monica I had this exact same salad yesterday at our local co-op. It is delicious! I am glad to have found the recipe online. Thanks

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Cupcake Royale By: Sheri Wetherell Published: September 2, 2008 If I were to live my life as a confection I'd definitely choose to be a cupcake. They're cute, everybody loves them, and because they're the perfect size you never hear, "Ugh, I really shouldn't have eaten that. It was just tooooo much!" Unless you're me, who gluttonously ate three of them the other day. But that's what happens when: 1) you love cupcakes, 2) you stumble upon a bakery in your new neighborhood that just happens to specialize in cupcakes, 3) you decide your readers need to hear -more than anything else- about said bakery's fabulous cupcakes. So I blame my dessert debauchery on Cupcake Royale. It's simply their fault that they had so many delicious cupcakes from which to choose and make myself happily sick. The flavors we chose for our dutiful experiment were: Lavender: Real lavender buds in vanilla buttercream on vanilla cake, Coconut Bunny: Vanilla buttercream topped with coconut on chocolate cake, Peppermint Party: Minty green peppermint buttercream on chocolate cake, Triple Threat: Chocolate buttercream with dark chocolate bits on chocolate cake, A seasonal strawberry buttercream on chocolate cake, A specialty Red Velvet cake with cream cheese frosting. Cupcake Royale was voted Seattle's Best Cupcake 2008 and I gleefully concur. Their three Seattle-area bakeries whip up their diminutive sweeties bright and early each day. As they say, "Shelf life = Today!" Their "Rules of Cupcake Goodness" simply state: no preservatives, no box mixes, use only top-quality ingredients from local or sustainable sources, no shortening, hand frosted, and make them with lots of love. Just like mom used to make! I'll be back soon for another round of "testing." Comments: Alisa September 2, 2008 Mmmmm...cupcakes, cupcakes, cupcakes, I love you cupcakes! More reviews please! *sigh* such lovely cupcakes! Jean Ann Hi there, You left a comment for me on my (old) blog about beets...my new blog address is www.gardenertofarmer.net...and I also have a foodie blog at www.portlandfoodie.com. I would love to have a beta invite to learn more about your site as it is developed! Tracey While I love a good cupcake, and anyone who loves a good cupcake, I suggest you branch out on your next assignment. Perhaps you can solve the age-old argument amongst SCCs (Seattle Cupcake Connoiseurs--a 2-person group that I formed that allows me to eat cupcakes for breakfast guilt-free)... Which is better? Trophy Cupcakes? or Cupcake Royale? (My vote: Trophy). Happy Eating! Mr.Sound I thought you only ate 3?:) But you listed 5 flavors. Must be for some else I guess? :) skin I love cupcakes! but I couldn't find cupcake topping recipe which not melting or buttery.. it could be touch without ruin it.. a stiff one. I always used buttercream or the one with merigue in it. still not working. tell me if you found one yeh:)

foodista

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Herb Yogurt By: Sheri Wetherell Published: September 3, 2008 My new favorite thing -thanks to my friend Tracy who made it for us the other night- is herb yogurt. Made with multiple fresh herbs one bite is like a mouthful of your lovely herb garden (minus the dirt, of course). It makes a wonderful, healthy alternative to sour cream. Just mix plain yogurt with a bunch of whatever herbs suit your fancy. I chose the following: Mint Basil Dill Chives Italian parsley I added a clove of minced garlic, kosher salt and fresh ground black pepper for some extra spice. This is absolutely delicious on tomatoes, fingerling potatoes, lamb...but would be fabulous on about anything. We spooned it over the one precious heirloom tomato our garden produced, then we drizzled it with a bit of white truffle oil. Comments: Claudia, the Ha... September 3, 2008 What a beautiful blog! Thanks for following me back on Twitter, thought I'd come over here and get acquainted through your blog. I'll be back:-) Alisa I tried making this one at home, and it is perfect with my grilled tuna. Its also great with chips, I can't get enough of it! Thanks for sharing this! ZAJA Natural Yum! I am going to try this one, bookmarking for later. Rosebud Thanks for the wonderful suggestion for a new treat with all our tomatoes and herbs from our garden. Olga try adding just a bit of horseradish to spice things up.

foodista

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Red Hot Chili Peppers By: Sheri Wetherell Published: September 4, 2008 Sorry music lovers, I'm not talking about the band, I'm talking about the capsicum. Although both do add spice to your life. You don't have to be a "hot head" (a.k.a. lover of spicy foods) to appreciate these beautiful chili wreaths. You can pluck from them for your cooking pleasure or just let them colorfully adorn your kitchen. There are a couple of shops in Pike Place Market that hand string these, and I am always like a kid in a candy shop oooing and aahing over the row upon row of them. That's the short of spicy of it for today! Comments: Alisa September 4, 2008 The picture is wonderful, I think I can feel my tongue burn just by looking at it! bananas I SOOO love your pictures! they are truly inspiring. Ken That's beautiful. How are the peppers attached? It would be fun to try to make one of these.

foodista

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Red Pepper Jelly By: Sheri Wetherell Published: September 5, 2008 At the end of summer, my aunt Mimi and I used to roll up our sleeves and dive into pepper jelly making. It was so fun spending the afternoon filling jar after jar with our beautiful, sweet and spicy jelly. It's been a few years since I've made it, but seeing Marco Arment's lovely photo (above) makes me want to stock up on jelly jars and sequester myself to the kitchen. Spread a good soft cheese on a cracker and smother it with this yummy jelly. The fun begins when the heat kicks in! I've always used jalapeno or habanero peppers, but Gourmet's recipe for Red Pepper Jelly, found on Epicurious, sounds delicious too. Comments: Gudrun of Kitch... September 5, 2008 My mom used to love pepper jellies at the holidays - she would make this appetizer to take to parties with red and green pepper jelly, cream cheese and crackers (you might be able to guess which holidays we celebrate!). Your picture brings back memories! Alisa Wow, I sure would love to try this! Dave Middleton I never had pepper jelly before coming to seattle. There's a little place in Pike Place Market that sells them right near the elevator entrance. At first it seems the two things couldn't possibly work together. But, they are soooo tasty if you try them. I highly recommend them. Deanna I love red pepper jelly especially w/ crackers and cheese! I've never made it, but will give it a try for an upcoming party. Thanks! skin Very interesting flavor for jelly. Love to try it! haha and beautiful jar! Red Pepper Jelly Your photo is awesome. I like Red Pepper Jelly as a topping on vanilla ice cream.

foodista

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Fruit Trifle By: Sheri Wetherell Published: September 6, 2008 I love when my friend's mom, Val, comes to town. Her English accent soothes me and, being a fabulous cook, her desserts never fail to make me swoon with delight. Remember her Apple Tart? Yup, perfection. Much to my belly's chagrin, she was at it again last night with this divine fruit trifle. First, I have this strange fondness for trifle bowls (and, for trifle for that matter). Perhaps it's because they are deep, clear and seem to seduce us with, "I'm going to be filled up with creamy sweetness, the likes of which you will be unable to refuse." I mean, really, what's better than a big goblet full of liqueur soaked cake, custard and fruit? Val's glorious trifle was made with peaches, strawberries and raspberries; cake liberally soaked with Grand Marnier and homemade raspberry syrup (kudos to Tracy!); and custard throughout. <Sigh> Excuse me, I need a moment to reflect... Comments: Dave September 6, 2008 I've never had one, but it sure looks yummy. Alisa do share with us the recipe on this one...they look delicious! Rosebud Do you have any leftovers? If so, I will be right over. Very beautiful!! Tracy Sarich Val's Summer Trifle Ingredient List: 1. Yellow/Sponge Cake (approx 8 oz - use your favorite sponge or yellow cake recipe here - though a box [gasp!] yellow cake mix will do here in a pinch); 2. Raspberry Sauce (recipe below); 3. Fresh raspberries (6 oz. - 1 small container); 4. Fresh peaches (2 large) - peeled; 5. Fresh strawberries (1 qt); 6. Grand Marnier (approx. 1/2 cup); 7. Custard (roughly 1 1/2 cups); and yes 8. FRESH CREAM (roughly 1 1/2 cups or to taste) Instructions: 1. Raspberry Sauce: Combine 1/4 cup sugar, 6 oz. fresh rasberries, and 1/3 cup water in saucepan and simmer until soft. Add 3 heaping tablespoons of black raspberry jam. The key to this recipe is straining the seeds and pulp because the seeds tend to be a little bitter and the consistency a little lumpy (the presentation is much better when strained). Taste and add more sugar if necessary. Chill. Lick the spoon. 2. Peel peaches and blend with other fruit, and soak in Grand Marnier for at least 30 minutes up to 3 hours. Be sure to reserve all juices from the fruit. Add a little sugar if the strawberries and rasberries, or whatever fruit you're using, is not as sweet as you'd like. 3. Whisk cream in a cold bowl (this works the best if done by hand) 4. Prepare custard (Bird's Eye Custard Powder works well or make a homemade custard). 5. Roughly break cake into a layer on the bottom and layer strawberries around the outside of the trifle dish to make a nice pattern. Add fruit with some of the Grand Marnier/fruit juices onto the cake - add a layer of custard with a few dollops of cream and a light swirl of raspberry sauce. Repeat until you're ingredients are done and you're at the top of the trifle bowl. 6. Finish with a thick layer of cream. Garnish with reserved whole fruit and whatever else your heart desires (here we added shaved chocolate and mint leaves). 7. Chill for at least 3 hours to allow everything to set and the flavors to meld. 8. Enjoy with those you love. Alisa Tracy you are an absolute angel! Thanks for sharing Val's recipe! Can't wait to try this at home! Foodista is sooo addictive... Desiree This recipe is oh so decadent...it's like going on a body holiday with your taste buds...mmmm!

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Halibut By: Sheri Wetherell Published: September 8, 2008 We've been so busy lately building Foodista (there's more than just the blog!) that I haven't had the time (or energy) to whip up, style, and photograph the dishes I love sharing with you. So please bear with me. I promise the results will be worth it! Fortunately, my good friend Tracy stepped up to the plate and has been my faithful pinch hitter. She has kindly and without complaint created beautiful dinners for us. Let me mention the fact that, by day, she is a busy attorney, president of a women's bar association, organizer of countless events, mama to a sweet and very active rescued dog, gourmand - the list goes on. And yet, bless her heart, she feeds us. Well. Very well. The other night she prepared this halibut dish for us that just melted in my mouth. Tender and moist fillets that were more akin to clouds than food, and crisp garden fresh green beans simply dressed with a bit of butter. Shiver me timbers. It was so simple, yet so delicious. Here's what she did. In a sheet pan she spread roughly chopped green onions. She then placed the approximately 2" thick fillets on top, each with a pat of butter, and liberally drizzled them with dry white wine. The, she sprinkled on paprika, cayenne pepper, and salt and pepper. Broil them for about 10-15 minutes (depending on thickness) or until they are done. They came out looking and smelling divine. What would we ever do without friends? Comments: Chef Tony September 8, 2008 Looks beautiful, and making me think maybe to get back to Halibut on my menu?? bananas I need friends like Tracy. That looks absolutely divine! Tracy Sarich Thanks gang...more to come... Alisa You're lucky to have Tracy, this looks delicious...and buttered veggies too...yumm! redman Good job, Tracy! brittstrom I made this tonight and it was delicious, despite my forgetting the pat of butter and accidentally dumping too much cayenne on the halibut. Super easy and healthy...my kind of dish! Dave Middleton Oh my! Halibut is one of my favorite kinds of fish. Very mellow, but unique and subtle flavor.

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Purple Peppers By: Sheri Wetherell Published: September 9, 2008 Well, I don't have a recipe for you today, but I couldn't resist sharing these beautiful purple peppers with you. I had never seen the likes of them before I spied them in my friend's garden. They're tiny, about the size of the tip of your thumb. They look benign, but one tiny bite and your face feels like it ceases to exist. But if used in small quantities they will flavor your dish wonderfully - just wear gloves. Trust me. Comments: Alisa September 10, 2008 This is the first time I saw a purple pepper, did peter piper pick this one too? they look like little grapes :) great to use in salsa with that wonderful color amyp Hey - what species is that??? mamabyrd I bought purple peppers at a famer's market in Nashville while on vacation. I can't seem to find them in WA. It tasted like a sweet bell pepper. Is it really a bell pepper? thelittle poopis my friend ate one of these right off of the vine, and her lips were swelling immediately. Her mouth began burning, and caused her spit to turn pink. Before she took a bite out of the purple pepper, she was not aware that it was spicy, or even a food for that matter.

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Nikujaga By: Sheri Wetherell Published: September 10, 2008 During the cold months when I lived in Japan I loved a nice hot bowl of nikujaga. In jest, I used to call this dish "Mick Jagger." To me, when my students said "nikujaga" or "Mick Jagger" they both sounded almost the same, so it gave us many belly grabbing laughs. Japanese Rolling Stones fan student: "I love Micku Jagga!" English food loving teacher: "Me too, it's so delicious!" Japanese Rolling Stones fan student: "What!?" Nikujaga literally means "meat (niku) potatoes (jaga)," and to most Japanese (as well as this Gaijin) it's comfort food. It's a simple dish of thinly sliced beef stewed in sweetened soy sauce with potatoes, shirataki noodles (also known as konnyaku noodles; a low carb, non-wheat noodle), carrots and onions. In the late 19th century, while studying naval science in England, Japanese naval legend T?g? Heihachir? was inspired by the hearty, nutritious beef stews of the British Royal Navy. Upon his return to Japan he commissioned the chefs of the Imperial Japanese Navy to create a version to serve their seamen. And, thus, was born Mick Jagger...I mean, nikujaga <wink>. Nikujaga 1/2 lb thinly sliced beef loin cut into 1 1/2 inch length pieces 4 potatoes, peeled and quartered 1 onion, cut into wedges 1/4 lb carrot, cut into bite size chunks 1/2 package shirataki noodles 2 1/2 cups dashi soup (*see below) 2 Tbsp mirin (sweet cooking rice wine) 2 Tbsp sugar 4 Tbsp soy sauce Heat 1 tbsp of vegetable oil in a deep pot and quickly saute beef. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour dashi soup stock and bring to a boil. Reduce heat to low and skim off foam. Simmer until potatoes are softened. Add sugar and mirin; cover. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid is almost gone. Makes 4 servings. *Dashi is a stock that is the base of many Japanese dishes. There are many variations, but a common variety is made from dried kelp and bonito (fish) flakes. Many people nowadays use instant dashi. You can purchase it in Asian (and some non-Aisan) markets as well as on Amazon.com. Photo by: Gaku Comments: Thumbbook September 10, 2008 You made me laugh with this post. Now I'll be thinking of Mick Jagger when I order nikujaga here :) Nina So after I read this yesterday I was in my car cranking the radio when "Brown Sugar" by the Rolling Stones came on and my first thought was oh it's "Niku Jaga" I had a very good laught. Keep up the great work. I love to read your blog. Nina

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Web Developer By: Barnaby Dorfman Published: September 11, 2008 Do you love technology and cooking? Help us build Foodista! About you You live in the presentation layer. You are passionate about design, and have a superb sense of visuals and process flow. You produce clean, well-formatted code that renders consistently in all modern browsers. You have deep knowledge of XHTML, CSS, JavaScript and AJAX technologies. You take pride in your work, and have a demonstrated ability to meet and exceed expectations on time and under pressure. Ideally, you also love to learn about food, discover new recipes, and cooking is a favorite pastime. The Work Implement a new and innovative presentation layer for food and cooking information Create and manage CSS styles and CSS frameworks Create pages from design specifications, with an eye toward simplifying and improving Build/Code dynamic pages leveraging internal APIs Create code for dynamic front-end features with DHTML/AJAX/JavaScript Cross-browser test and troubleshoot rendering issues Ensure pages are easily read by both humans and search-engine crawlers by using correct and clear semantic markup Optimize for insanely fast load times Qualifications Experience in front-end web development on dynamic websites, preferably used by millions of people An intuitive understanding of usability and effective information architecture Proven ability to build for Search Engine Optimization Experience with Django and/or Python a plus Interest in and knowledge of cooking a big plus About us We are an early stage startup currently bootstrapping development of our site, planning to launch this fall. The founders have decades of experience building large scale consumer web applications at numerous startups and large companies, including Amazon.com, eBay, and Microsoft. We also love to eat, cook, and are generally passionate about all things food related. More about us... Apply Job: Web Developer Location: Downtown Seattle Term: Initially a full-time contract position, could evolve into a permanent gig Email us: [email protected] (Please: No recruiters, agencies, or remote workers) Bonus points for applicants who include a favorite recipe!

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Tomato Aspic By: Sheri Wetherell Published: September 12, 2008 One year Barnaby's mother Mandy made a tomato aspic that was the yummiest thing ever. She served it with Thanksgiving dinner at her home in Palm Springs. We ate outside and the aspic was a perfect side salad to have on a warm evening (it would be great on a cool eve too, for that matter!). The nice thing about aspic is that it's quick and easy to prepare, you can make it in advance so you're not freaking out at the last minute, and no one ever expects to be served this tasty retro dish. Tomato Apsic 2 cups vegetable juice or Bloody Mary mix, cold and divided 2 1/2 cups vegetable juice or Bloody Mary mix, heated until hot 3 tablespoons unflavored gelatin (3 envelopes) 1 tablespoon lemon juice Place 1-1/2 cups of cold vegetable juice in a bowl and sprinkle the gelatin over the top. Let stand for 5 minutes so the gelatin softens. Add 2-1/2 cups of vegetable juice to saucepan and heat until hot; remove from heat. Add 1-1/2 cups of tomato/gelatin mixture. Continue heating on medium heat setting and stir mixture until the gelatin dissolves into the juice (about 5 minutes). Pour in the remaining 1 cup of cold juice and lemon juice. Pour into a bowl, mold or individual cups, and chill until firm. Excellent served with avocado and a dollop of mayo. Note: Trader Joe's has a great Bloody Mary mix that makes a wonderful, slightly spicy aspic. Sometimes I will add diced onions, celery, and olive to the mold in order to give the aspic texture. Comments: Greg Bulmash September 12, 2008 I'm sure your aspic is yummy, but the topic reminds me of a great book called "The Gallery of Regrettable Food". Really fun book to pull out when foodie friends come over. Thumbbook I remember I ate something like this at a party a few years ago, and it was so good! However I never got around to asking who made it or how was it made. Now I can whip this up at home! My vegan friend will love this! Barnaby Dorfman Hi Thumbook, just a note....you'll need to find some vegan gelatin for your friend. Most gelatin is actually an animal product. Here's a post on some options: http://www.vegcooking.com/vegcooking-gelatinalt.asp I'd recommend the kosher gelatin. Dreama Sounds like the perfect dish for this time of year when it's cool mornings and warm evenings. I think I will try this for the week end. Thanks for the recipe!!! Scott at Realep... Never tried this but think it would be just great - very original. Not sure what to eat it with though! Thumbbook Thanks for the tip Barnaby, we'll be having a picnic with friends this weekend and I'll surprise them with this. I already tried it at home and it's amazing! Keep the great food coming! Mandy Evans Great to see this getting around and so nicely presented! Add the chopped stuff when the aspic is about 1/2 set. My favorites are finely sliced celery and Kalamata Olives. Capers work too. About what to serve it with -- anything you'd serve tomatos or salad with like hamburers, steak, pork chops, chicken. Well, maybe not pasta! Barnaby's Mom, Mandy

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Spanakopita By: Sheri Wetherell Published: September 13, 2008 Opa! I love spinach, but sometimes just sautéing it or making a salad can be boring and tiresome. We still want those nutrients though, don't we? If you want to mix it up a bit and serve spinach in a different way, try making spanakopita triangles. I lived on these delicious little packets while island hopping in Greece years ago. Now whenever I make them I'm nostalgic for Santorini, Naxos, Paros... I've adapted the following recipe and cut out the butter. I find that using olive oil spray is faster, easier and healthier. Spanakopita Olive oil spray 2 packages baby spinach 1 cup feta, crumbled Pinch freshly grated nutmeg Fresh ground pepper 6 phyllo sheets, thawed In a skillet over moderate heat, wilt the spinach with a bit of water. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, and pepper. Preheat oven to 375°F. Cover phyllo stack with plastic wrap and then a dampened kitchen towel. Take 1 phyllo sheet from stack and arrange on a work surface with the longest side nearest you and lightly spray the surface with olive oil. Keep remaining phyllo sheets covered. Put a heaping teaspoon of filling near one corner nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Fold away from you towards the top edge. There will be about 1" extra phyllo, simply fold that edge in to continue your triangular folding. Continue folding (like a flag), maintaining a triangle shape. Put triangle, seam side down, on a baking sheet sprayed with olive oil. Continue with remaining phyllo sheets, then lightly spray olive oil again on top. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. Makes 6 triangles. Comments: Mrs.Sound September 14, 2008 I bet this is why Popeye the sailorman loves to eat spinach. Because it's very rich in nutrients. I'm Popeye the Sailor Man..Peep! Peep! Lulu Barbarian I'll definitely have to try your version of spanakopita. There actually is a homemade version of phyllo dough that uses olive oil instead of butter. This is the type of phyllo used during the meatless-dairyless days of Lent. Ricelover Happy Mid-Autumn Festival to you as well! Nice blog you have here! I'll try some of the recipe you have here someday ^^ Angela It must have been amazing island hopping in Greece. Lucky you! I've always wanted to make this. Thanks for the inspiration! Abby @ mangerlaville I love greek food. I guess I never realized how easy they are to make. These are my boyfriend's favorite, so I guess it is time to make them. Thanks for the recipe... Louise These are the types of things that I usually order at a restaurant, figuring they are too difficult to make at home. With your simple shortcuts, it may be time to give them a try myself! Peter Spanakopita has to be one of the most popular Greek offerings. I understand your olive oil choice but phyllo works better with butter. The end product looks wonderful, try adding some dill and ricotta (myzithra) into the filling and as for nutmeg, I've yet to encounter it in the Spanakopita but it's your version. Enjoy! michelle of ble... Oh I know I would love this; I love making anything stuffed with ricotta and spinach (and always a pinch of nutmeg) and feta is definitely one of my faves :)

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Flax Oat Bran Muffins By: Sheri Wetherell Published: September 14, 2008 These muffins are always a huge hit in our home. They're densely packed with good-for-you ingredients like flaxseed meal, oat bran, carrots, apples, and raisins and are the perfect on the go breakfast or as an anytime snack (or dessert!). The shredded carrots and apple keep moisture locked in, so these are not they typical dry and crumbly oat bran muffin! I've even iced them with a simple vanilla cream cheese icing and served them as "healthy" cupcakes. Trust me, the kids loved them! Flax Oat Bran Muffins 1 1/2 cup unbleached white flour 3/4 cup flaxseed meal 3/4 cup oat bran 3/4 cup brown sugar 2 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 cup carrots, grated 1 large apple, grated 1/2 cup raisins 3/4 cup milk 2 eggs, beaten 1 tsp. vanilla In a large bowl, mix together all dry ingredients. Stir in carrots, apples and raisins. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients and stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. *Variation: try a carrot-zucchini blend or chunk up a small banana along with dried cranberry raisins for other tasty versions. Comments: Thumbbook September 15, 2008 This looks yummy! I love easy recipes. Dee These look really yummy. However, if I ate even one I wouldn't be able to leave the house for a couple of days... JennDZ_The Left... Those muffins look great! I am always looking for nice healthy alternatives and this one is great! [eatingclub] va... Have to make these. Need pipecleaners too. ;) But they also look superdarnyummy, so it's not a big deal. ;) design Foodista calls this the "pipe cleaner recipe I love", and if you look at the recipe, you will know why! With all the fiber packed in this amazing recipe, I have no doubt my pipes will be clean in no time :) b I just made these. They are pretty good, I subbed raspberries for the apples. I found them a little dry, perhaps because i let them cook to long. I had to smear lots 'o butter on them. so- be careful not to over cook!! really tasty flavor though! I'll try this again.

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Sooke Harbour House By: Sheri Wetherell Published: September 15, 2008 After seeing Sooke Harbour House featured on Anthony Bourdain's: No reservations, Barnaby and I looked at each other and said, "We have got to go there." We love food and we love travel, so we took a culinary adventure up to Sooke Harbour on Vancouver Island to check out this famous restaurant and hotel. Sooke Harbour House is nested on the edge of the stunningly gorgeous Whiffen Spit Beach. Its white building is surrounded by nature's art (gardens, sculptures, stone pathways) and filled with gallery art (seals carved from beach wood, paintings, more sculptures). The restaurant is simple and comfortable, like the family beach house - albeit a very nice beach house - and has been rated “Best Restaurant in the World for Authentic, Local Cuisine” by Gourmet Magazine. Chef Edward Tuson, who has been the chef for the last 12 years, is exceptionally creative and innovative. Their menu changes daily according to what is fresh and available. In fact, the focus of their menu is on seasonal, regional (only from the Southwestern coast of the island), and organic ingredients. Even the seafood is plucked from the waters of their beautiful backyard. One would have to be a master to recreate the wheel as he does each day. Our waiter and sommelier, Vincent, spoke with a charming Québécois lilt and looked like the younger brother of Javier Bardem. Kind, knowledgeable and unpretentious, he's just the type of server you want. After all, it's not just the food that makes a restaurant great, it's the whole package: ambiance, views, service, decor, and of course, cuisine. This place has it all, which is why I now rate it in my top 10 favorite restaurants. I chose the following selections from their roughly $75 Canadian (excluding tax and beverages) prix fixe menu: Creamy Celery Root Soup with clams, summer vegetables and sundried tomato oil (shown), Grilled Spot Shrimp with chilled gazpacho, zucchini, corn salad, brioche toasts and chive sour cream, Herb Roasted Lamb Leg  with nectarine, oxeye daisy salsa on potato corn cakes with braised fennel and purple cabbage. For dessert I selected the "Three Garden Inspired Sorbets." This made me sing like a siren. Green apple rosemary, blackberry fennel seed, and apricot fruit sage. The plate was adorned with a few unusual looking deep red berries the shape and size of the tip of a child's pinky. Vincent told me they were fuschia berries. Fuschia berries! I had never heard nor seen anything like it, but come next summer I'll be watching the fuschia tree in my yard like a hawk for these sweet, delicious berries. I long to return to Sooke Harbour House. But next time we'll book a room so we can waddle back from the restaurant. Did I mention there was a spa, too? Oh yes, I'll be there as well. Perhaps I can also join the kitchen foragers as they search the beaches and waters for the night's meal. Another thing I'll do when I return is kiss the chef for making us beautifully delicious food as nature intended. Comments: Thumbbook September 16, 2008 I tried looking at their website and oooh how I envy you guys! The pictures say it all. Were you able to check their wine collection? The food looks delicious! steamy kitchen What a wonderful trip! Love the garden JennDZ_The Left... WOW! That looks awesome!!!! Toni Wow - and Wow again! My first visit to your website - it's simply gorgeous! And then there's that Sooke Harbour House.....I want to be there NOW! Carl Knells Dreadful food. Three in our party had Halibut that was so over cook that they could be used as :”paving stones”. The wine list is extensive and very pricy in light of the poor quality of the food.

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Squirrel Melts?! By: Sheri Wetherell Published: September 16, 2008 I recognize that not all of us have the same view of what we consider "cuisine." To some, the thought of serving poached salmon for dinner would make them shudder, but a green bean casserole with cream of mushroom soup is the thing to serve at a special meal. It's all a matter of taste, where you live, what you grew up with, all of which makes cooking so wonderful. Diversity. That's what it's all about. I don't have to eat fine meals every night. I like to, but I don't have to. Heck, I've even been known to eat SPAM (and enjoy it), and remember my little confession about pickled pigs' feet? But I draw the line with squirrel. And a deeper line with Squirrel Melts. Take a look at the following video. It will have you howling with laughter and shocking dismay. Then, you will throw up a little in your mouth. Comments: John September 16, 2008 Ah...that would be "no thank you - I'm full" Ken Darn, they didn't show how to field dress the squirrel. Oh well, Heidi Wilson for Vice President! Kitchen Gadget Girl OMG, this was frightening and funny, at the same time. And her commentary - "He is kinda cute...I am going to put his little tender butt in the simmering broth." and "I am sure this is good cold, too". What? I am sure this would be awful anytime. Never, I will not eat squirrel. Blech! Vertigo Ewwwww! I want to try that... Thumbbook *Gasp* I was just watching "Alvin and the Chipmunks" with my son awhile ago... Barry Foy Sounds pretty tasty to me. The tricky part is figuring out exactly what the melting point of a squirrel is.

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Pimm's Cup By: Sheri Wetherell Published: September 18, 2008 Photo: Phillip It's always nice to have a little drinky after a long hard day, isn't it? Some days call for a shot of tequila, while other days something light will do. My favorite new-to-me light drink is a Pimm's Cup. This old school drink has long been a swanky beverage in England, often enjoyed at fancy sporting events (champagne being the other drink of choice). In fact, a Pimm's Cup is to Wimbledon as a Mint Julep is to the Kentucky Derby. Pimm's No. 1 was invented in England in 1823 as a health drink. It's a gin-based beverage that is slightly reddish in color and has subtle spice and citrus flavors. By volume it is only 25% alcohol, so one drink won't knock you on your keester. Pimm's Cup In a tall glass with ice, mix one part Pimm's No.1 with three parts lemonade or lemon soda. Serve with a wedge of cucumber and a sprig of mint. If you want to get fancy you can also add slices of lemon, orange and strawberry. Comments: Ken September 18, 2008 Is Pimm's No.1 sweet? Carla As I remember no it isn't too sweet. It's no trouble at all to drink one of those! I'll ask my friend Jonathan. Thumbbook What an interesting drink. I'd like to try it :) Barnaby Dorfman Not sweet, very refreshing, especially when served with cucumber. Kendra sounds yummy...wanna buy me one for my birthday? richard By volume it is only 25% alcohol, so one drink won’t knock you on your keester. Don't you believe it! Knocked my good friend Bertie Wooster, and his good man, Jeeves, over in a minute, betweens sets at Wimbledon (or was it cricket innings at the Oval?) Good stuff Arika I JUST saw this drink mentioned in the movie Ghost on Friday night. Glad to know what it is! Stevi Deter Another excellent variation is to use ginger beer (or even ginger ale) in place of the lemonade. Thérèse-Marie This was a staple drink at the Oak Brook Polo matches...delish and refreshing on a hot summer day...merci for reminding me of some lovely days watching lovely horses (and hot sweaty Polo players...lol...)

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Devil Fruit By: Sheri Wetherell Published: September 19, 2008 When I was a kid, like most kids, I was superstitious. Step on a crack, break your mother's back. Don't walk under ladders. But eventually I outgrew all of that. I've owned black cats. I've broken mirrors and chain letters and have lived to talk about it. And my mother's back, after many stepped upon cracks, is strong and healthy. Then we discovered Devil's Fruit at Uwajimaya the other night and all my childhood superstitions came flooding to the surface. Never in my life have I seen anything so strange and, well, frightening! I mean, they're black and look like tiny horned demons. Barnaby, excited as a leprechaun who'd finally discovered that pot of gold, was tossing them into a bag, giggling, "I've never seen anything like! They're so cool!" I, on the other hand, was tossing handfuls of garlic into the basket. "What's all that for?" he asked. "I dunno. To...well...ward off something," I stammered. "Like what? Vampires?" "One can't be too certain!" I said, grabbing the basket and heading to the checkout counter. I have to say though, these little guys could come in handy at Costco on a busy Saturday afternoon. If I super glued one to the front of my cart I bet that would keep the zombies at bay. You know the zombies. Those shoppers who forget they are in a crowded public place, park their carts right smack in the middle of the aisle and wander around like they're the living dead. One look at my black horned hood ornament and they'd scatter to the side. Hmmm, there's a thought... Anyway, we took our little devil fruits home (also called Ling Gok) and cracked them open. At first I thought my eyes would fall out or I'd grow extra fingers, but instead I found them surprisingly good, not unlike coconut and similar to a water chestnut. I still think I should leave some sort of offering out just to appease the spirits. Maybe a mandarin and a bottle of sake will do. Comments: Jenna September 19, 2008 How weird! I have never seen those before, glad that you were brave enough to try them. So did you eat it raw or cooked? Grace Piper Wow, Have never head of this fruit. What do you think you could do with them? Evil Jam? Evil Fruit Slump? :) Grace www.fearlesscooking.tv Thumbbook This is an interesting fruit(?) You can boil them first and add them with your salad according to a<a HREF="http://findarticles.com/p/articles/mi_m1216/is_n2_v187/ai_10996365" rel="nofollow">recipe here</A> Great photo! :) TastyNewEngland The fruit I've never seen. The zombies at Costco? Oh yeah, I'm quite familiar. Syrie Fascinating. Thank you for introducing me to something so strange and new. I hope I get to try them one day. JJR I have heard that you need to cook these before eating, as they contain toxins. Kay They grow in the shallow water and quite common in Southeast Asia. They are so yummy - you can boil them in salted water. You can eat them just like that or toss them in with you fav salad. The Wind Attack Wow, that's really neat. They look to weird to be real. Heh heh! Costco zombies! Dee I like to try new fruit, but these are just too creepy. However, I can see them in the next Batman movie, for sure... Maggie They're pretty scary. I wonder how I could get ahold of some for Halloween.

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Foodista Flickr Group By: Sheri Wetherell Published: September 21, 2008 Foodista just created a group on Flickr that already has over 100 members. Check out some of the latest submissions below, and feel free to join us and add your food photos. http://www.flickr.com/groups/foodista www.flickr.com More in Foodista pool Comments: Thérèse-Marie September 23, 2008 Merci beaucoup for the invite of one of your members. A wonderful group with wonderful images... Love this blog, heaven for a foodie...!

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Feelin’ Hot Hot Hot By: Tracy Sarich Published: September 24, 2008 Photo: Harris Graber My husband has a heart of gold, the patience of Job, and a cast-iron – no, asbestos – stomach. He’s a man so in love with the hot stuff that he orders the “porn star – xxx” box at our favorite Victoria B.C. noodle bar, The Noodle Box. Embracing the challenge, I have experimented with a variety of chili recipes. The following is my favorite recipe that allows for many variations based on the level of heat desired and a variety of ingredients.* Now you, too may seek out the porn star the next time you order ‘take out,’ too. Anyone enjoying a little kick should enjoy this recipe – varying the heat by choosing a more or less mild chili and removing the seeds if you desire a lesser heat. Asbestos esophagus not required. Chili Sauce Ingredients: Chilis – this recipe is designed to be used with fresh chilis (as opposed to those of the dried or smoked variety). The number of seeds and the vein holding those seeds used in your recipe will often dictate the heat, though the removal of all seeds does not necessarily remove all heat. Acid – This is a key element. You may use either a little vinegar or a lemon or lime (I prefer to use lemon/limes). Salt – to taste. Oil – I prefer extra virgin olive oil. Realistically, the flavors are so intense that the delicacy of extra-virgin can be lost, however, I find the silky quality that extra-virgin brings to this recipe to be a nice addition (needless to say, you don’t need anything expensive here). Garlic – Again, this is critical. You may vary the amount you use, but don’t skip this ingredient. Ginger – Adding this ingredient will truly transform your chili from good to great. I use fresh ginger – though I realize that for many, fresh ginger is something that may not be something you keep in your pantry on a regular basis. My mom, Val (yes, this is Trifle and Apple Tart Val introduced to you regular readers to Sheri’s earlier blogs) taught me a fantastic way to keep fresh ginger in my pantry and avoid the shriveled fingers that inevitably result when I buy ginger and don’t use it fast enough. We peal and slice the ginger, in chunks or slivers, and put them in a bottle covered in dry Sherry (the cheaper stuff will do). I use this bottled ginger in all recipes that call for some – just give it a rinse and I dare you to tell me you can tell the difference between this and fresh when cooked. Sugar – I think a little sugar is a nice addition. I prefer to use a little brown sugar – start with a ¼ to ½ tsp depending on the amount you’re making, but feel free to add more to taste. I do think that an orange or grapefruit could be an interesting acid to add to this – which has a greater sugar content than lemon or limes, so you might want to skip this ingredient if you choose a sweeter citrus here. Again – play around with this, don’t hold back. Technique: The proportions vary depending on how much you want to make. I generally use approximately 4 cups of rough chopped chilis to 4-5 cloves of garlic and 2 teaspoons of ginger. But mix it up, these proportions are estimates, I don’t follow the recipe to any exactness. Lightly sauté the chilis, garlic and ginger in olive oil (be generous, but realize you’ll be adding more later, so there’s no hard and fast rule here). Cook for approximately 10 minutes, though it can be cooked longer. The longer you cook it, the smoother the mixture will be. I prefer a more fresh tasting chili, hence the shorter cooking time. But experiment with this step. You can’t go wrong. Put this entire mixture into your food processor with more oil (at least ½ a cup – but really it’s to taste), salt (at least a ½ teaspoon – but again, to taste), and the acid of your choice. I prefer a less vinegary chili, but go for it if you like it. I prefer the juice of a ½ to a whole lime or lemon, again to taste. You can add the acid (and the salt) at any stage. Blend in your food processor to the desired consistency. Let this be a recipe you play with – don’t feel constrained by proportions. Enjoy! *Be aware that chilis vary in heat, even if you take out all the seeds and veins. So, be careful as you prepare this if you, or someone at your table, is sensitive to the heat. Comments: Mrs. Sound September 24, 2008 Geez, this is really steamy, hotta hotta! Alisa Wow! My husband will surely love this. My neighbor who used to live in Thailand, liked to make this great sweet chili sauce, I never got around to asking her recipe. Good thing you shared this recipe Tracy! Nothing beats fresh chili.

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Good Beans By: Tracy Sarich Published: September 24, 2008 Editor's Note: We are happy to welcome Tracy Sarich as a new contributor to the Foodista blog. For many, family recipes are secrets – passed down father to son, mother to daughter – preserved for only the intimate few.  But there are a few family recipes so precious that they are passed only to those family members who understand – the chosen few.  I know of one such secret – held tight-fisted by my friend Michelle – who has entrusted me to be named the godmother of her children but unworthy of the secrets of the sauce.  Somehow – this makes sense to me – though I am on a perpetual quest to impress her with my barbecue sauce…. I’ve gotten close a few times.  I have never quite reached the heights of Jack’s 4th of July sauce. Last 4th of July, I was invited to the family barbecue and given the task of bringing – THE BEANS.  The pressure was on.  I was nervous.  I knew that it would be eaten by a long line of experts, who knew.    Girl. Boy. Whoever you are.  I was about to enter a 4th of July BARBEQUE THROWDOWN.  There would be judges.  I’d know by the silence if I’d failed.  And while there would be love in the room, we’d all know they might have been good, but not necessarily GOOD. So when my 4 year-old godson, the boy who teethed on short ribs drippin’ with sauce, took a bite and said “Good beans, Tracy”… I knew I had been to the mountaintop.  I had arrived.  Tastee! 1 pound dried small pinto beans 4 ounces bacon – diced 1 medium onion – diced 5 medium garlic cloves – minced 1 cup strong black coffee ¼ cup packed dark brown sugar 1 tablespoon molasses 1 ½ tablespoon mustard (I think that prepared brown mustard works well, though any good mustard will do) 1 teaspoon brown mustard seeds 1 teaspoon ground cumin (or to taste) 1 teaspoon coriander seeds ½ teaspoon ground coriander (or to taste) ½ to 1 cup of a good – I mean it – barbecue sauce (I like Bone Suckin’ Sauce - http://www.bonesuckin.com – we think it’s the best sauce in a jar on the market) Hot sauce to taste 8 cups chicken broth (you may use water – but I think the chicken broth adds nice richness) Salt/Pepper to taste 1.    Soak your beans – or – if you’re like me and forget to soak the beans, boil your beans in water for 2 hours.  I like to add a chopped onion and a few crushed garlic cloves to the water.  Do not add salt at this stage. 2.    In a large pot, brown bacon. 3.    Add onions and garlic in the bacon grease until lightly brown. 4.    Add beans and the remaining ingredients. 5.    Simmer low for at least 4-5 hours – this can sit on a low simmer for quite a while and works very well in a slow cooker/crock pot.  Just be sure that you don’t burn it with a heat that is too high. This recipe requires you to adjust several ingredients to taste.  The hot sauce, barbeque sauce, salt, pepper, and mustard are items that you should adjust after a few hours – again, taste it – play with it – and you’ll have Good Beans, too. Photo: Lucianvenutian Comments: Sean September 24, 2008 Aw yeah, baked beans and pulled pork. Are you from Kentucky or Ohio? Thumbbook Yummy! I love baked beans! I will definitely try this one Tracy! Luke D hey, thanks for using my pic! We're having a cookout this weekend and are looking for a good bean recipe. I'll give yours a try. redman hey Tracy! Sophie Yum, these beans look very good. Glad to hear the beans got the approval from even your youngest fan :). Beans are great on a cold day, plus they are so affordable, and yours look extra tasty. I would love to feature your beans on our Demy, the first and only digital recipe reader. Please email [email protected] if you're interested. Thanks :).

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For The Love Of Anchovies By: Tracy Sarich Published: September 25, 2008 Photo: rfarmer Members of the herring family, anchovies are tiny silver fish that are most frequently packed in olive oil and salt.  My love of this small fish began when I lived in Rome.  I simply could not stop eating anchovies on a simple pizza of tomato and mozzarella.   I have since expanded my use of anchovies, using them to add salt and depth to a variety of recipes.  Here are a few of my favorite uses of the anchovy - some are mine, some are dishes I admire, all are examples of the versatility of this flavor packed little beauty. A.  Anchovy-Cauliflower Spread at Tom Douglas' Seattle restaurant Lola.  No recipe here - but I highly recommend a visit if you're in Seattle.  B.  Added to tomato sauces - I add anchovy to many of my tomato sauces in place of salt.  I particularly like it when I am adding italian sausage to my sauce.   C.  Pasta alla Vongole -  I like to add a little anchovy paste to the broth in place of salt.  Anchovy paste is often a mix of ground anchovies, vinegar, spices and water.  Its strong, salty flavor goes a long way, adding richness rather than fishyness.   D.  Anchovy Butter - in a food processor blend 1 stick of softened unsalted butter with 2 tablespoons lemon, 3 anchovy fillets (or to taste), and 2-3 cloves of garlic.  Capers can also be added to this mixture for extra tartness.  This rich, salty butter is great on steaks and on hot toasts.  A little goes a long way.  There are many variations of this compound butter - experiment.  Enjoy. Comments: Ken September 26, 2008 Yum! My kids and I LOVE anchovies. I'll be making that butter mixture! Mmm... Thanks Tracy. We Are Never Full also, as a backdrop to sauces. many, many sauces. adding a filet of anchovie to a sauce gives it a wonderful salty note and just a hint of its flavor. even the 'chovie haters should try this technique! Pat Delicious ideas. I especially like to use anchovies in combo with slowly sweated onions as a pizza topping. I actually just received my first ever can of salted anchovies so I'll have plenty of raw material for kitchen experiments!

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foodista

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foodista

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Clear Creek Distillery By: Barnaby Dorfman Published: September 28, 2008 Photo: ampersandyslexia There's a wonderful article in yesterday's Wall Street Journal about Clear Creek Distillery in Portland, Oregon. I first discovered Clear Creek, and their fruit brandies, fifiteen years ago when I was the general manager of Marsee Baking, one of the first European-style bakeries in the Pacific Northwest. At the time, our bread baker, Nilos Nevertheless (she legally changed her name), was very much into combining traditional techniques with experimentation. One of those tests yielded a "Clear Creek Pear Struan." As I recall, the bread was made with wild yeast collected in the Clear Creek fermentation room and some of the fermented eau-de-vie pear mash replacing water in the recipe. I can't say it was a huge commercial success, in part because it wasn't sweet as customers expected, but rather slightly sour and with an essence of pear...not unlike the sweetness dilemma described in the above WSJ article. I've been enjoying Clear Creek products ever since and have also been tracking the recent growth of "micro-distilleries" here in the Pacific NW. A few other producers of note include: Rogue Spirits McMenamin's Edgefield Distillery Victoria Gin Comments: Alisa September 29, 2008 Ive never tried them, but if I could find one here, I'd definitely buy one! Uhmm...how do you get the pear out of the bottle? :) Lynn From Clear Creek: You have to break the bottle to get the pear out, but it isn't really worth the trouble (one story I have heard was from a man who dented his best frying pan while whacking a bottle). We pick the pears when they are full-sized but still green. It is a Bartlet Pear which, as you know, is very soft when ripe. We don't want it getting mushy in the bottle so to ensure we have a firm pear, we pick them when they are green and very hard. It is not a sweet, juicy pear. It looks beautiful in the bottle, but it tastes like cardboard. Alcoholic cardboard, but still not like a yummy pear. Sorry. Rebecca As much as I like the looks of the pear in the bottle, that bottle costs $79 and is better suited for a gift than to drink. The pear brandy in the regular bottle costs less than half that and is a much better tasting brandy. The pear is under-ripe and affects the normally wonderful pear brandy. Clear Creek's pear brandy is world class, so seek it out, sans the pear in the bottle. Other Oregon distilleries you missed. House Spirits in Portland, who make the Aviation gin and Krogstad Aquavit. http://www.housespirits.com/ . Artisan Spirits, who make two stunning vodkas. One out of fermented honey, which is maybe the best domestic vodka made. http://www.artisan-spirits.com/ Sub Rosa Spirits, who makes the unusual Tarragon vodka and a Saffron vodka, that leans towards Indian and Asian flavors. http://www.subrosaspirits.com/ There is an Oregon Distillers Guild, but I couldn't find a web site. Here is a pretty good list of the rest of Oregon's micro-distilleries though... http://www.subrosaspirits.com/links.html/ Warren Bobrow you don't have to break the bottle. a long boning knife will do the trick.

foodista

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Chili Honey on Vanilla Ice Cream By: Tracy Sarich Published: September 29, 2008 Photo:  stu_spivack Last week I found something new - Casina Rossa Honey & Hot (Acacia Honey with Hot Pepper) - that I simply must share.  Honey as beautiful as it is sweet and hot.  A delicious addition to vanilla ice cream - sure to be a hit on corn bread, cheese cake, goat cheese, the tip of your finger.  Use your imagination, but beware, this stuff is hot. As creamy and soothing as vanilla ice cream can be, a little drizzle of this fire adds elegance and spark to even the most mundane of evenings.  For all of you who like the hot stuff, this is something you simply must try. Comments: Greg Bulmash September 30, 2008 Try making some homemade apple sauce (apple chunks, cooked in a bit of apple and lemon juices, then pureed) with a chipotle chile for heat and some brown sugar as a sweet counterpoint. Great on ice cream, cakes, etc. and you can control the heat levels to your liking once you get the hang of it. We Are Never Full ohhh... ohhh... OHHHHHH! I absolutely am salivating thinking of the taste of this. LOVE the idea of the sweet and hot together mixed with the coldness of the ice cream. Tracy Sarich WOW - love the responses to this one! Thanks all!! Barnaby Dorfman I tasted this honey and wow! I was blown away. I've always heard that honey is a good antidote to a mouth on fire from too much spice...so this stuff struck me as a fantastic set of contrasts when I heard about it. I look forward to experimenting with it...maybe with nuts...or on some Manchego cheese...or....oh the possibilities! Alisa oh wow! I never thought of including that in my vanilla ice cream...i'll have to take your word for it :)

foodista

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Kim Chee and other dilemmas By: Tracy Sarich Published: September 30, 2008 Photo: makani5 On evenings when I'm alone, I love a simple dinner of rice with butter and kim chee, and I really like to pile it on.  The hotter the better.  Whether made with cabbages or radish, I love the tang, the heat, and the brightness of this beautiful, fermented creation.  My first taste of kim chee was at an excellent Korean restaurant in, of all places, Rome.  I was studying art, of course, and one night enjoyed an enormous feast and a night of karaoke.  Aretha was eating her heart out that night - yes, I felt like a "natural WOMan" - and I never forgot the food.  I returned later to the same spot, struggling to order in Italian, and have since always had a weakness for kim chee, and many other Korean delicacies.  One day, I hope to make it - so if any of you have a recipe you'd be willing to share, I'd love to hear it. Comments: Gene October 1, 2008 How coincidental... I have recently written a kimchi piece for a local periodical/food blog here in Atlanta. It comes with a background story and a link to my recipe on my blog (which has its own page do to its extensiveness) at the end of the story. http://blogs.creativeloafing.com/omnivore/2008/09/23/guest-blogger-kimchee-quest/ Good luck and feel free to contact me if you give it a try and it's not working for you. Gene Oops... I meant 'due' not 'do'... Duh. Tracy Sarich Gene, you have a great blog. And, funny enough, it was a korean friend who found the korean restaurant in Rome. Right on! I will try your recipe and be in touch! [eatingclub] va... Kimchi and butter? Sounds delish.

foodista

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Good people and good food By: Sheri Wetherell Published: October 1, 2008 Sometimes life throws us for a loop. Recently I was tossed high and far and landed with a resounding thud. I'll spare you the gory details, but the good thing is I'm getting back up on that big ole horse and damn him if he bucks me off again. One thing I know for sure is this: there is nothing more healing to your body and soul than friends and family and the soothing food they bring. I nursed for days on my Aunt Mimi's delicious chicken noodle soup (I'll get you her recipe later) and her homemade bread.  The best part about her soup? The little star-shaped noodles, which made me smile - if even just a little - with every bite. That's loving care. And my dear friend Tracy, who has not only brilliantly stepped in as a new food writer on Foodista (talk about getting thrown into the fire! And don't worry, you'll still be seeing a lot more of her), but who took the time to prepare her wonderfully delicious pho for Barnaby and me. And that broth takes a lot of time. That's loving care. Comments: Tracy Sarich October 1, 2008 Oh, there's lots more where that came from...... Greg Bulmash If you're in the mood for soup, try my <a href="http://www.brainhandles.com/2006/11/30/recipe-cabbage-apple-and-sausage-soup/" rel="nofollow">cabbage, apple, and sausage soup</a>. It's a great way to use the abundance of Fall apples that's beginning to flow into stores, plus it combines sweet and savory with fat and acid in a way that just feels and tastes good. We have a neighbor who just had a baby. I brought over a container of this so they could skip cooking or ordering out for a meal or two. I was informed the next day that this is now their favorite soup. britt Sorry to hear about your being tossed around. I wondered what was up in your absence. Glad you're back. Be well.

foodista

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Political Pie By: Barnaby Dorfman Published: October 2, 2008 In the great startup tradition, we are working out of a funky space that is connected to the the back of an art gallery. Every first Thursday there is an artwalk here in Seattle and folks walk throughout our building, which is mostly filled with artist studios. People looking for art often wander into our workspace...sometimes we tell them we are a performance art installation titled: Internet Startup. This week they have an interesting example of the power of food to bring people together. The Blank Space Gallery is hosting an event this evening: Red, White, and Pie. Free slices of pie will be awarded to individuals who show their voter registration card, register to vote, or give a 30 second sound bite as to why they do not intend on voting in the election this November 4th. Peeking out our door, I see that they have a great collection of political posters and some wonderful pie. Come on down if you are in Seattle! Comments: Alisa October 2, 2008 Great art and good food! Wish I was there... leandra great post! i love the video and the theme : )

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Rice Confetti By: Sheri Wetherell Published: October 3, 2008 Don't you get bored with plain old white rice? It can be a bit tiresome, can't it? The other day Tracy told us about her kim chee rice dish, and I thought I'd also share one with you. I like to call it rice confetti, but in Japanese this popular condiment is called furikake (pronounced foo-ree-kah-kay with a little roll on the r). Furikake is a brightly colored, flavorful mixture that you sprinkle on rice. It typically consists of tiny bits of dried fish (although there are veggie versions), seaweed, sesame seeds, salt, and a wee amount of sugar. Some of our favorites are salmon (sake), black sesame and salt (gomashio), pickled plum (umeboshi), and wasabi (Japanese horseradish). Check Amazon.com or your local Asian market for more delicious flavors. Kinda like throwing a party for your rice, huh? Comments: Alisa October 4, 2008 My favorite is also <a>Salmon Furikake</a>, and i love it on hot steaming rice! num num num! Vicki I love furikake! Just Bento published a recipe for bacon furikake that I have to try...

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Pumpkin Soup By: Tracy Sarich Published: October 4, 2008 Photo: shelley_ginger Halloween - the costumes, trick-or-treats, and the fact that my parents got married  on Halloween 39 years ago - is my favorite holiday. Humor and a deep friendship has been key to their marriage. Somehow, passing out candy on their special day has always made sense. Whether your plan is to carve your pumpkins, bake the seeds, or eating the flesh – you must make a velvety squash soup this season. Below is a simple recipe I have enjoyed in the past that makes a great starter course or winter dinner. If you have other pumpkin or squash soup recipes, please share! Pumpkin Soup Ingredients Butter: unsalted (approximately 4 tablespoons) Onions: 1 medium onion (finely dice) Tomato: 1 medium tomato (remove seeds/pulp and finely dice) Garlic: 3 cloves (finely minced) Chilis: I like a little zing – so I would start with 2 jalapenos (seeds removed). I don't recommend adding more than this, even if you do like it hot. It tends to overwhelm. Pumpkin: I use approximately 1 1/2 pounds, pealed and cut into small cubes. Most winter squashes will do. Chicken Stock: approximately 3 cups or enough to cover your vegetables over by 1/2 inch Salt/Pepper: to taste Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvetyness (and a very pleasing tang). Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn't add too much, maybe a 1/2 cup - but, this ingredient is really one that you should experiment with - make it your own. Technique o Saute onion in a large stock pot until soft. o Add garlic, jalapeno, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.) o Add pumpkin and stock (to cover by ½ to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken. o Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness. o Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt). o Salt and pepper to taste. This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush. Prepare the soup as above, but wait to add your dairy products at the end. Vegetarians may substitute vegetable stock. Water could also be used, though I find that this makes the soup a bit bland. I rarely cook vegan meals, so I am not sure what to suggest as a substitute for the dairy - if you know, please give us a good tip. Comments: Alisa October 4, 2008 Yummy! What a great recipe Tracy! Carla I'm sending it to my daughter in England. Her daughter is having a Birthday Halloween party. She could make it ahead of time and have it ready for those guests that stay around after and get hungry! Sheri Wetherell Nothing is better on a cold fall evening than a big bowl of pumpkin soup. Thanks for the recipe! I'm thinking this will be perfect on my Thanksgiving menu as a little starter...

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Cause Mo For the Cure By: Sheri Wetherell Published: October 5, 2008 If you didn't already know, October is National Breast Cancer Awareness month. Like many others, this disease runs in my family, so I am diligent in not only monitoring my own health, but doing what I can to support and spread the word about opportunities in finding a cure for breast cancer. Last night we went to Palisade in Seattle's Elliott Bay Marina to have a cocktail. And on the table we discovered a card announcing "Cause-Mo For the Cure." In 2004, restaurant managers of Restaurants Unlimited (a company consisting of 58 award-winning restaurants) cooked up the brilliant idea to donate $1 to the Susan G. Komen foundation for every Cosmopolitan cocktail it serves. The "Cosmo" just so happens to be one of my favorite frou-frou drinks so I jumped on the wagon and ordered myself a lavender cosmopolitan (yum!), complete with a pink rubber wrist band. Help Save the Ta-tas! Comments: Katie October 8, 2008 Did you know that you can send a text message to help fight Breast Cancer? mGive (text) ‘KOMEN’ to 90999 to donate $5 to Susan G. Komen For The Cure! Spread the word! bobby f Um, I hope the cause-mos are alcohol-free. Alcohol consumption by women is linked to breast cancer. Check wikipedia for references.

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Triple Coconut Cream Pie By: Sheri Wetherell Published: October 6, 2008 Imagine...it's the holidays and you and your guest have all stuffed your bellies to bursting point on delicious fare. But wait...there's always that one little spot in the corner of everyone's tummies that miraculously have room for one more course. Dessert. If the only sound you want to hear after your boisterous holiday dinner are sublime moans, then here is the pie to do just the trick. Triple Coconut Cream Pie Adapted from Tom Douglas' Seattle Kitchen For the coconut pastry cream: 2 cups milk 2 cups sweetened shredded coconut 1 vanilla bean, split in half lengthwise 2 large eggs 1/2 cup plus 2 tablespoons sugar 3 tablespoons all-purpose flour 1/4 cup (1/2 stick) unsalted butter, softened For the pie: 2 1/2 cups heavy cream, chilled 1/3 cup sugar 1 teaspoon pure vanilla extract For the coconut pie shell: see recipe and instructions below. Combine the milk and coconut in a saucepan. Scrape the seeds from the vanilla bean and add both seeds and pod to the milk mixture. Heat over medium-high heat until it almost comes to a boil. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (keep them from scrambling) by pouring a small amount of the hot milk to the egg mixture while whisking. Then add the warmed egg mixture to the saucepan. Whisk over medium-high heat until the cream thickens and begins to bubble. Continue to whisk until very thick, about 5 more minutes. Remove from heat and add the butter, whisking until it melts. Remove the vanilla pod (I like to gently rinse it off and put it in sugar for later use!). Transfer the cream to a bowl and place over a bowl of ice water. Stir occasionally until chilled. Once cooled, place a piece of plastic wrap over the surface of the cream to prevent a crust from forming. Refrigerate until completely cooled (it will thicken as it cools). Once chilled, fill your pre-baked pie shell with it, smoothing the surface. Using an electric mixer whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase speed to high until stiff peaks form. Spoon or pipe the whipped cream over the entire surface of the pie. For the garnish, sprinkled toasted coconut chips and shaved white chocolate curls (use a vegetable peeler to create the curls). Coconut Pie Shell 1 cup plus 2 tablespoons all-purpose flour 1/2 cup sweetened shredded coconut 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes 2 teaspoons sugar 1/4 teaspoon kosher salt 1/3 cup ice water, or more as needed In a food processor, combine the flour, coconut, diced butter, sugar, and salt. Pulse to form course crumbs. Gradually add the water while pulsing. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. You don’t want to work the dough with your hands; you just want to make sure the dough is holding. The dough will be quite loose. Place a large piece of plastic wrap on the counter and dump the coconut dough on top. Pull the edges of the wrap around the dough, forming a rough flat round. Chill for 30 minutes to an hour before rolling. Once chilled, unwrap the dough and place onto a lightly floured surface. Using a floured rolling pin, roll out the dough into a 1/8-inch thick circle. Add more flour if the round sticks to the surface. Trim to a 12- to 13-inch circle. Transfer dough to a 9-inch pie plate. Ease the dough into the plate. Take care to not stretch the dough as it will shrink during baking. Trim any excess dough to a 1- to 1 1/2-inch overhang. Turn the dough under the edge of the pie plate and flute the edge with your finger. Chill at least one hour before baking. This will help prevent shrinkage during baking. Pre-heat oven to 400 degrees F. Place a sheet of foil or parchment paper in the pie shell and fill with pie weights (or dried beans) to prevent bubbling. Bake 20-25 minutes until golden. Remove the pie weights and foil and continue to bake another 10-12 minutes, or until the bottom of the crust has golden brown patches. Allow to cool before filling. Note: The dough can be made ahead and stored in the refrigerator for 1-2 days, or in the freezer for a few weeks. Comments: Deborah October 7, 2008 I love coconut, and this sounds like heaven! Maris This looks absolutely professional! The only pie I've ever made is apple, and even that I haven't quite mastered. ashley Oooooooooooooooh.. Yummmmmmmmmm!! Looks Fabulous! Super recipe, Thanks for sharing it :) grace this. is. phenomenal. regular coconut pie is yummy, but a coconut-laced crust? pure awesomeness. :) Kate When one scrolls through foodie blogs on a daily basis, there is always that one moment when you stop, take a sharp breath, say "Oh man" and then need to be alone with yourself and a cigarette -- even if you don't smoke. This pie was "that moment" for me today. Bravo. Sheri Wetherell Haha! That's awesome, Kate, thanks! Lynda This looks amazing! I've saved the recipe and am going to try it as soon as I can. Thanks for sharing it. holly what a looker! I want some right now! Peter This reminds me of proper coconut cream pie one used to get at a diner when younger. Homemade, rich topping and rolls down the tongue. Randy Hi, first let me say that this pie looks like a contest winner and I can 't wait to make it and see how good it tastes.I am no chef and only a self taught cook ,I have really raised my passion to be a chef this last year but have been experimenting my whole life. My latest trials have been putting a cup of mixed dried fruit in a food processor and then adding a shot of rum or whiskey and a 1/3 cup of brown sugar and letting it sit an hour and then folding it into cookie batter of choice such as oatmeal or tea cookies.give this a try some time . Randy

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Russian Tea Cookies By: Sheri Wetherell Published: October 7, 2008 One of my favorite (and easy!) cookie recipes is Russian tea cookies, also known as Russian tea cakes. They are light, buttery and full of nutty goodness. Did I mention they're easy to make? Stash that in your holiday menu planner! Russian Tea Cookies Makes 36 cookies 1 cup butter, softened 1 cup powdered sugar, divided  1 tablespoon water 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1/4 teaspoon salt 3/4 cup finely chopped pecans   In a large bowl cream the butter, a 1/2 cup of powdered sugar, water and vanilla; mix well. Stir in flour, salt, and pecans until dough holds together. Cover and refrigerate for one hour. After the dough has chilled, preheat oven to 400°F. Shape dough into 1-inch balls and place 1-inch apart on an ungreased baking sheet. Bake 18 to 20 minutes or until slightly brown. Let cool. Roll cookies in remaining powdered sugar to evenly coat. Comments: Maris October 7, 2008 These sound fantastic! I usually shy away from sugar and butter cookies because I like a big, thick cookie (typical of most chocolate chip, oatmeal raisin, etc). But these look like they're moist, fat and delish! redman another way these often get done is rolled twice- once straight out of hte oven and then again after it cools to make them white Alisa what a great recipe! I'll definitely try this one for the picnic this weekend :) Olga I grew up in Moscow: your post brings back good memories! Alice (in Veganland) My boyfriend's mother makes these and they're the best cookies I've ever had. And now you're telling me they're easy and easy to veganize? A big thank you, I'm bookmarking this recipe for sure! grace my mom is OBSESSED with pecans--she would love these! i think you've just given me an idea for her birthday next week! :) Lori I am just wondering if the two flours listed in the ingredients should be all put in, int he beginning? Is there a reason why they are listed sepeately? I would love to make these as they look so impressive. kseniya I AM RUSSIAN, I HAVE NEVER HEARD ABOUT SUCH COOKIES!!!???? Alisa The great thing with this recipe is that you can use other nuts as well. like some chopped macadamia nuts, or how about some of that coconut from the coconut cream pie :) LowBeam This was a favorite cookie of mine that my (ex) mother-in-law used to make for the holidays. Now that I am no longer part of the family- I've missed these cookies. THANKS for the recipe.

foodista

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Heirloom Lemon Cucumbers By: Sheri Wetherell Published: October 8, 2008 My lemon cucumber plants did absolutely nothing this year. Actually, that's not entirely true. One plant did manage to produce a scrawny thimble-sized cucumber. And I carefully picked it, washed it, sprinkled it with a little kosher salt, and popped it in my mouth. At least I got a taste. Lemon cucumbers are an heirloom variety that date bake to the late 1800's. They are round like lemons and range in color from pale to bright yellow. The paler the shade the more tender the skin, so no peeling is necessary. They also don't have much of the chemical that makes other cucumbers bitter, thus they're more delicate and sweet. Unfortunately, they are difficult to find. Rarely do I see them in supermarkets, but you can find them briefly in farmer's markets. My grandfather used to grow them in abundance on his ranch in Sonoma, California. My brother and I would stuff ourselves silly with them. And we ate them skin and all as we always picked them young. The best way to eat them was to simply slice them and sprinkle with salt and pepper, or on top of fresh Sonoma French Bread with Grandpa's heirloom tomatoes. Do I love them so much because they are so tender and delicious, or because of my memories with Grampa in his beautiful garden? Yes. Memories or not, I'm sure you too will fall in love with these gems. Comments: Pam Buda October 8, 2008 I thought the lemon cucumbers would be a bust in my garden this year--but lo and behold they survived under a carpet of melon and winter squash plants, crowded up against a Stupice tomato in its cage. Hurray! I love these sliced in a pitcher of water. Last night we had them sliced into chunks with a lime vinaigrette and tossed with cherry tomatoes from Green Grape to Alan Chadwick to Sungold. Yummm! Sheri Wetherell Oh! You're so lucky! Your salad sounds diiiiviiine! And I also love cuke slices in water. It's like bringing the spa home :) Enjoy your harvest! Pam Buda Will do! Thanks! Looking for good recipes for all the butternut squashes hanging on the vine. Also, pinto and black beans. Alisa Just imagining your lovely salad Pam makes my mouth water! Ken Mmmm.... I still love lemon cukes. We had them a few times this summer as our co-op carries them when they are in season. Your photo made my mouth water. :) ~texas mama~ after the growth of the flower when will i see lemon cucumber? Sheri Wetherell The cucumber itself comes from the flower, so you should see the cucumber soon! It really depends on your climate as to how rapidly the cucumber will develop, but it shouldn't be too long. Enjoy! They are sooo delicious! I like mine simply sliced with a pinch of good salt (Murray River pink salt is wonderful), or quick pickled in red wine vinegar with fresh herbs, such as a sprig of thyme (just slice, toss in a bowl and cover with vinegar. Let sit for about 15 minutes in the fridge and they're done!) Buon appetito!

foodista

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Stuffed Roasted Peppers By: Sheri Wetherell Published: October 9, 2008 My step-father makes the best stuffed roasted peppers. Really, they truly are the best. I've tried to think of a word that perfectly describes them, and the only one that best sums them up is this: bitchin'. Yup, they are that good. Bitchin' good. Here's what I think is the key (other than all the yummy goodness he puts inside): roasting the peppers. And roasting good quality peppers. Roasting them brings out their natural sweetness and adds a wonderful smokey flavor, otherwise they'd just be plain old good stuffed peppers, right? Stuffed Roasted Peppers From "Dr. Bob" 3-4 large peppers 1 yellow onion, chopped 1 lb ground beef 1 small can tomato sauce ½ can tomato paste 2-3 cloves garlic, minced ½ cilantro 3 tomatoes, diced 1 jalapeno pepper, seeded (you may use chili sauce or hot sauce instead) 1 cup cooked rice 1 cup cooked corn Cheddar cheese Fire the peppers on the grill or under the broiler until they're black, then put them in a paper bag for a few minutes. Once cooled a bit, remove the peels (they should just slide off). For longer peppers (e.g. pasilla) make a slit down the center to remove the seeds. Keep the cap on for presentation. If your peppers are the regular bell pepper size then remove the cap to stuff from the top. Then, without cutting through the pepper, slice a bit off the bottom so the pepper will stand upright. Sauté the chopped onion. In a large saucepan brown the ground beef, then add the onions. Add 1 small can tomato sauce and 1/2 can tomato paste. Mix in the minced garlic, diced tomatoes, and jalapeno pepper. Add the cooked rice and corn, then mix well. Stuff peppers and cover with grated Cheddar cheese. Bake at 325 degrees for 30 mins.  Serve with refried bean Note: for a vegetarian version use tofu or soy meats. Comments: Susan October 9, 2008 These look great but it doesn't tell how many peppers to use. Sheri Wetherell Thanks for catching that! You need about 4, depending on the size. Like my step-father says, "as many as you need." :) Alisa oh my...im adding all the ingredients in my grocery list right now! This is way too good to pass! maris I love roasted red peppers, these look great! Is this your stepdad's original recipe? Carla That sounds like a winner. I'm going to copy that one down. You are exactly right these would be better than plain ol' good stuffed pepers. Carla Which reminds me. Do you have a place where I could keep my favorite recipes from your blog? Colin Hey, wait a second. I seem to remember plain ol' good stuffed peppers were pretty damned good. Peter It's a beautiful thing and my favourite part is the sweet peppers when roasted vs. the savory filling...priceless. marge I did these with ground turkey and minute rice. The worst thing I could have added together, no taste. I thought the grilling of the peppers would add flavor. Not, these the peppers s/h been a side dish. Key it simple and do it the old way. Too much work for a very bland, but healthy meal.

foodista

2024-05-23T00:42:18.321809

Cheddar Dill Scones By: Sheri Wetherell Published: October 10, 2008 It's been darn cold here in Seattle, so I've been using any excuse to fire up the stove or oven just to hang out by the heat. My latest excuse was in the form of savory scones. Cheddar dill scones, to be exact. As they baked they filled the house with that lovely something-delicious-is-in-the-oven smell. On a cold day, that is just the smell I love. That and the smell of a real fire going in the fireplace. If you, too, are a bit chilly, then these little scones are sure to warm your paws. Cheddar Dill Scones Adapted from the Barefoot Contessa 4 cups all-purpose flour (plus a little extra for rolling) 2 tablespoons baking powder 2 teaspoons salt 3/4 pound (3 sticks) cold unsalted butter, diced 4 extra-large eggs, beaten lightly 1 cup cold heavy cream 1/2 pound (roughly 4 cups) extra-sharp yellow Cheddar, small-diced 1 cup minced fresh dill 1 egg beaten with 1 tablespoon milk (for egg wash) Preheat the oven to 400 degrees F. In an electric mixer with the paddle attachment, combine flour, baking powder, and salt. Add the butter and mix on low until the butter is in little pea-sized pieces. In a separate bowl, mix the eggs and heavy cream, then add them to the flour mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour, then add them to the dough. Mix until they are almost incorporated. Dump the dough onto a well-floured surface and knead until the Cheddar and dill are well distributed (about 1 minute). Roll the dough until 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with the egg wash. Line a baking sheet with Silpat baking mat or parchment paper. Bake for 20 to 25 minutes, or until the outside is crusty and the inside is fully baked. Comments: Alexandra Harcharek October 11, 2008 Mmm. Looks like the perfect food for this weather. Totally making that for brunch tomorrow!! Anonymous Delicious. How many scones did you get out of this recipe? brilynn Chilly or not, I think I need to make some scones! They look great! Rosa Fantastic! They are my favorite savory scones! Yours look perfect! Cheers, Rosa Olga they look so very good! my parents live in seattle and said it's very cold....while here in DC we have 80 degree weather ;) Deborah I am a fan of savory scones, and dill is one of my favorites! These look and sound delicious! Kevin Those scones look so cheesy and good!

foodista

2024-05-23T00:42:18.321809

Corned Beef Hash By: Sheri Wetherell Published: October 12, 2008 Corned beef isn't just for St. Patrick's Day. In fact in Ireland they don't even eat corned beef on St. Patrick's Day. That's our own Irish American invention. A darn good one though, if you ask me. So the other night I decided to cook one up and, fortunately, there still remained a few leftovers. Perfect for hash on Sunday. Sauté potatoes and onions with chunks of corned beef and there you go. Better yet, throw a fried or poached egg on top and your loved one will kiss the tip of your nose in gratitude. Really, don't wait until March when your Shamrock be-decked supermarket is pushing mounds of corned beef, potatoes, and cabbage. It truly is a wonderful meal any time of year, and also makes for a nice hearty breakfast on the weekend. Ahh, there's something so satisfying about a fulfilling (and filling) breakfast, a big pot of good English tea, and a few leisurely hours spent enjoying the Sunday New York Times. Relax and enjoy the simple good things in life. Comments: Greg Bulmash October 12, 2008 I think there's just something about hash in general... fat, salt, potatoes... Who can resist it? My favorite variation on the traditional hash was when I did one with duck and sweet potatoes for a birthday breakfast for my wife. Hash is almost as universal and as open to customization as chili, but not nearly as appreciated by the mainstream media. Thanks for giving it some love. Rosebud The picture is beautiful, and it certainly does look like a good comfort food breakfast. We always have corned beef on St. Patrick's Day, but now I will make it a point to get it other times during the year. Go girl!! lalaine This is a popular breakfast offering in the Philippines. Canned corned beef is a regular item in our pantries. Love it with garlic fried rice and sunny side up! [eatingclub] va... Love this. Love the egg.

foodista

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Raspberry Freezer Jam By: Sheri Wetherell Published: October 13, 2008 As much as we'd love to spend the afternoons canning, pickling, storing, and preserving, we don't always have the time to do so, do we? Then comes the moment when you long for that homemade raspberry jam and you say to yourself, "Self, why didn't I just buck up and make jam that afternoon?" Don't beat yourself. You can still make that delicious jam and not spend all afternoon doing it. Two words for you: freezer jam. Raspberry Freezer Jam 1 3/4 c. crushed raspberries 4 c. sugar 2 tbsp. lemon juice 1/2 bottle Certo Measure fruit and sugar into a large bowl. Mix well. Let set 10 minutes to macerate. Combine 3/4 cup water and Sure-Jell into small pan. Boil for 1 minute, stirring constantly. Add to fruit mixture and stir for approximately 3 minutes. Put into jars or plastic containers. Cover. Let set at room temperature for 24 hours, then freeze. Comments: taste memory girl October 13, 2008 how simple and easy! Love making jams at home....this is inspiring me to get some going here too! lalaine Is sure-gel available in regular grocery stores?

foodista

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Ginger Soy Black Cod By: Sheri Wetherell Published: October 14, 2008 Recently we found some fresh black cod in the market. Black cod, also known as sablefish, is actually not considered a true cod. Where cod is light and flaky, black cod is plump and oily. When cooked, the result is tender and buttery. I've enjoyed grilled black cod in Japanese restaurants many times, but had never cooked it myself, so we purchased two fish for a big family dinner we were preparing. We simmered it Asian-style in a delicious mixture of soy sauce, mirin (sweet rice wine), sake and ginger. It was simple, beautiful, and even got big cheers from the kids. Ginger Soy Black Cod 4-6 black cod steaks 1/2 cup soy sauce 1 cup mirin 1 cup sake 2 tablespoons fresh ginger, grated Handful of green onions, chopped Place the steaks in a large saucepan. Add the liquids and ginger and simmer for about 30 minutes. Comments: Alisa October 15, 2008 Nice take on this dish, I wonder if it would still go well if I use a different fish. (hey, that rhymes!) Thanks for the suggestion, this would sure go well with a cup of hot steaming rice. Rosebud And it was truly delicious!! Thanks.

foodista

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Blog Action Day 2008 Poverty By: Barnaby Dorfman Published: October 15, 2008 In these tough economic times, it's easy to forget how well off most of us are. About half of the world's population lives in poverty and over a billion people live in extreme poverty. With the stock market down and economic turmoil here in the United States, many are feeling scared and unsure about their own financial situation. One of the best ways to take some control and make a difference is to help others. Today is Blog Action Day 08 - Poverty, where thousands of bloggers come together to advocate for a cause, and this time the theme is reducing poverty. A core effect of poverty is hunger and since this is a food blog, I got to thinking about ways to help people fight hunger and feed the world's poor. We are also a start-up, so I thought it would be a great combo to promote some of the food entrepreneurs on the micro-lending site Kiva.org. Check out the interesting folks I found below and consider making a small loan to help people pull themselves up from poverty. Even $25 can make a difference! Comments: Ken October 20, 2008 Great post B! You are a mensch. This is a great reminder that while many of us have to cut back during tough times, the majority of people in the world who struggle to survive have nothing to cut. These folks depend on orders from industrialized countries to stay alive. It is time to make sure that we don't forget about these people as we reduce our consumer spending. Thank you for providing the information about how we can do this as individuals. cheritycall How are you?, Do something for help those hungry people in Africa and India, I created this blog about them: at http://tinyurl.com/556poc ooopinionsss How you think when the economic crisis will end? I wish to make statistics of independent opinions! Chris Davison Barnaby...Came across the piece about your startup in the PI. Congrats. Regarding the Blog Action Day - there are ways you can be active in fighting hunger right in your own backyard also. I've been working with Northwest Harvest for the past five years doing just that. It's been some of the most humbling work I've ever done. I invite you to check us out. BTW - You might remember me from the sailing excursion out of Belligham in ~2000 when we were both getting our coastal navigation training.

foodista

2024-05-23T00:42:18.321809

Impossibly Easy Cheeseburger Pie By: Sheri Wetherell Published: October 15, 2008 Lest you think we eat only gourmet meals each and every night I thought I'd prove otherwise. Last night I reached into the mental recipe box of my college days and pulled out one of my old standards. Bisquick's Impossibly Easy Cheeseburger Pie. It was the perfect meal in college: cheap, easy and it lasted for days. By college standards this was considered a fairly gourmet meal. Meaning, it involved baking. I have to say though, it's pretty darn good stuff. If you can manage to brown ground beef, chop an onion, and whirl a whisk, you can certainly handle preparing this dish. My own addition: fresh tomatoes on top (because Mom always taught me your food has to have color). Impossibly Easy Cheeseburger Pie 1 lb lean ground beef 1 large onion, chopped (1 cup) ½ teaspoon salt 1 cup shredded Cheddar cheese (4 oz) ½ cup Original Bisquick® mix 1 cup milk 2 eggs Fresh tomatoes, sliced (optional) Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In a large skillet, cook beef and onion over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate, then sprinkle with cheese. In small bowl, whisk remaining ingredients until blended. Pour into pie plate. Top with tomatoes. Bake about 25 minutes or until knife inserted in center comes out clean. High Altitude (3500-6500 ft): Bake 30 to 35 minutes. Comments: Nina October 17, 2008 can't wait to try this because my kids are sick of my old standbys. I was reall in need of a quick easy yummy dinner. This is perfect thanks, Nina gammypie This looks great! My husband would love this. He's like a giant kid. Meat, cheese and potatoes...that's all he will eat.

foodista

2024-05-23T00:42:18.321809

Blackberry Martini By: Sheri Wetherell Published: October 16, 2008 Cobbler schmobbler! There are so many other things to make with blackberries. I know, blackberry season is technically over, but we happened to find a bush hiding quite a few still edible ones. Not quite enough for a pie or cobbler, mind you, but enough to fix up a nice bit of blackberry sauce. ...and mix it with vodka for a tasty martini. First, you need to make your blackberry sauce, which is delicious not only in cocktails, but in smoothies, yogurt, on pancakes or waffles, you name it. Blackberry Sauce 1/2 lb blackberries 1 cup water 1/3 cup sugar Heat the above ingredients in a saucepan on medium-high heat. Mash the berries with a wooden spoon to release all the juices. Stir until all the sugar has dissolved (about 10-15 minutes). Strain liquid through a fine sieve to remove the seeds, then chill well. Blackberry Martini 1 part chilled blackberry sauce 1 part vodka Ice Put into a shaker with ice and shake well. Strain into a martini glass and there you go. Wasn't that easy? Comments: Barbara Howard October 16, 2008 Lovely! Thanks :) Melissa Yum! Alisa This looks like the perfect drink to cap off the week :) sweetbird Snap! These look delish! Dove Chocolatier That looks pretty Good,We have a Chocolate Martini Mix Thats also out this world

foodista

2024-05-23T00:42:18.321809

Lemon Roasted Chicken By: Sheri Wetherell Published: October 17, 2008 Many years ago in a bookstore in Portland, Oregon, we were fortunate to attend a book signing by the legendary Marcella Hazan. Mrs. Hazan was to Italian cooking as Julia Child was to French cooking, and we were thrilled the octogenarian was still out and about and signing books! Born in a fishing village in the gastronomic region of Emilia-Romagna in Italy, Marcella spent her young adulthood studying not food, but science, and earned doctorates in natural sciences and biology. In 1967, after marrying her Italian-born American husband, Victor, they moved from Italy to New York. Up until that time, she told us, she had never cooked, and her Italophile new husband loved food. But, she remembered the tastes and smells of the dishes that were prepared in her childhood home, so the scientist in her began experimenting with cooking and soon was able to reproduce those dishes. Shortly after, she started giving Italian cooking lessons in their apartment, then in 1969 she started her own cooking school. Craig Claiborne, then the food editor for The New York Times, asked her to contribute recipes to the newspaper. We can thank Marcella for bringing Italian cooking to America. Her first award-winning book and its sequel were compiled into my personal favorite the Essentials of Classic Italian Cooking, a must-read for any cooking enthusiast. Her cooking focuses on authentic, traditional cooking. When asked by an audience member at the bookstore what her secrets to great cooking were she responded in her thick Italian accent, "use only a few simple ingredients." One of her most popular recipes is for Roast Chicken with Lemons, a dish where you simply season a chicken with salt and pepper, and stuff the cavity with two pierced lemons. This is simply the best darn roast chicken ever, and it's so easy. Tip: Be sure to save the bones for making bone broth, which comes out with the lovely flavors of lemon. Roast Chicken with Lemons Adapted from Essentials of Classic Italian Cooking 3 - 4 lb chicken 2 small lemons Salt and fresh ground pepper Preheat oven to 350 degrees F. Wash the chicken thoroughly in cold water, inside and out. Remove the neck and all the bits inside, then trim any loose hanging fat. Drain all the water from the inside and pat dry. Rub generous amounts of salt and pepper on the chicken, and sprinkle some inside the cavity as well. Wash the lemons, then soften them by rolling them with the palm of your hand on the counter. This helps release the juices on the inside. Then, with a skewer or toothpick poke at least 20 holes (through to the pulp) into each lemon. Stuff the lemons into the cavity, then close up the opening either with toothpicks or trussing needles and string. Don't close it up air tight or the chicken may burst during cooking. Put the chicken breast down in a roasting pan. The chicken is self-basting, so it won't stick to the pan. Place it in the upper third of the oven and roast for 30-35 minutes. After 30 minutes, carefully turn the chicken over (breast up). Try not to break the skin. If the skin remains intact then it will swell up like a balloon, making for a fun presentation! Cook for another 30-35 minutes, then turn the oven up to 400 degrees and continue roasting for another 20 minutes. Comments: Peter October 20, 2008 It's wonderful to now put a face to the blog and your chicken is crisp, and meant to be eaten with hands. Thomas This chicken is probably the best roast chicken I have ever made. Used one llemon and two limes. Small difference. Lisa Ah, Marcella is a genius :) Monique question - do you put the chicken on a rack in the roasting pan? or directly flat on the pan? Sheri Wetherell Just stick the chicken directly in the roasting pan breast down, no rack necessary. No worries about it sticking as the juices and fat will do their work. :)

foodista

2024-05-23T00:42:18.321809

Corn Pudding By: Tracy Sarich Published: October 18, 2008 Tonight Barnaby, Sheri, and my husband John and I are joining other friends and Barnaby's parents for dinner. We are making Donna Brazile's mama's gumbo from her book Cooking with Grease: Stirring the Pots in America.  Donna graced us with her presence at an event for the Washington Women Lawyers last week and inspired us personally, politically, and yes - gastronomically. As our contribution, John and I are bringing this corn pudding and two South African wines - Goats in Villages, a Shiraz Pinotage blend from South African winemaker Goats Do Roam, and a Sauvignon Blanc from Porcupine Ridge, another South African bottle from the Cape of Good Hope. Laissez les bon temps rouler! Corn Pudding Butter: 1 stick Corn: yellow or white, frozen or fresh, 5 cups (approx 6-8 ears) Shallots: 1/2 cup (finely minced) Jalepenos: 1/4 cup (or to taste, seeded; finely minced) Onion: 2 tablespoons (finely minced) Milk: 1 cup Half-and-Half: 1 cup Yellow Cornmeal or Polenta: 1/2 cup Ricotta Cheese: 1 cup Eggs: 5 large or 4 extra-large (I don't use extra-large eggs, my mom said they come from older chickens - not sure if that's true, but it's turned me away from the big ones - if you have thoughts on this, I'd love to hear it.) Herbs: chives or basil is nice, though you can experiment with the herbs or include a mixture (approx 3 tablespoons or to taste) Sugar: 1 tablespoon Salt: Kosher, 1 tablespoon Pepper: 3/4 teaspoon (I prefer a mixture of black and white, but you may use either or include pink and green peppercorns as well if you like) Cheese: I like to ad 3/4 cup of finely grated extra-sharp cheddar, though you may also want to try other cheeses (save a little to sprinkle on top) Optional Ingredients: You may also add finely minced red pepper, replace the shallot with onion, add green onions, the choices are almost limited. Experiment and let me know what you think works well. Preheat oven to 375 degrees. Grease an 8 to 10 cup backing dish. I like to use individual ramekins for this recipe, which should make 10-12 individual servings. Melt butter and add shallots, onion and jalepeno. Do not brown. Simply cook for 4-5 minutes in order to mellow out these flavors and avoid a raw taste in your mixture. If you are using fresh corn or adding red pepper or other vegetables, I recommend adding them to this step as well. Cool a little before adding to the batter to avoid cooking the eggs. Whisk eggs and milk together with ricotta cheese. Add corn meal/polenta, salt, pepper, and sugar to the wet ingredients. When thoroughly blended add butter/veg mixture above. Add cheese and pour into the baking dish of your choice. Sprinkle with a little cheese (optional). Bake in a water bath. For those of you unfamiliar with using a water bath, simply place baking dish in a larger pan and fill the pan 1/2 up the sides with hot tap water. Bake for 40-45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm. I am preparing this dish for a dinner party tonight and prepared the batter in advance to bake at my Barnaby and Sheri's house. I plan to assemble the ingredients and bake at their house in order to serve warm and fresh. I was concerned that joining the ingredients too early would cause my pudding to be too oniony - so, I prepared my ingredients into 5 main components: (a) dry ingredients; (b) wet ingredients (milks, eggs, ricotta); (c) butter with vegetables (onions, shallot, jalepeno, etc); (d) grated cheese; (e) herbs; (f) corn (fresh or thawed frozen). I plan to assemble at their house and bake. Next time I make this, I might try to make it souffle-style by beating my egg-whites separately and folding them into the ingredients just before baking. I haven't tried this yet - so when I do, I will let you know - but if you have, please speak up. I'd love to hear how folding in egg-whites would change the result. Comments: andy abraham October 19, 2008 What a fantastic idea for the fall season... I will try your corn recipe today... thanks Andy www.recipebuddys.com maris this looks so good! this is going to be a must-try before thanksgiving.

foodista

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Jean Brazile's Seafood Gumbo By: Sheri Wetherell Published: October 20, 2008 I'm a big Donna Brazile fan. So you can imagine my excitement when I heard she would be the guest speaker at a Washington Women Lawyers Awards Dinner that I was attending. Thanks to the swift shipping of Amazon.com, I had two copies of her book Cooking with Grease: Stirring the Pots in America, a memoir of her life in politics, in my hands the next morning, ready for Tracy and I to have signed later that night. As I introduced myself to Ms. Brazile, I said, "I'm actually not an attorney, I'm a food writer." Clearly being a food lover herself (each chapter of her book is named after a New Orleans food), she flipped towards the back of the book and showed me her late mother Jean's recipe for seafood gumbo. "I'm talking gumbo with Donna Brazile!" I was screaming like a twelve-year-old inside my head. There's a lot of chopping and prepping involved in gumbo, so Jean would divvy up the tasks among her nine children. Who needs a Cuisinart when you have nine kids as your prep chefs! I bet they also made for some lickity split clean up too. This last Saturday we hosted a dinner party and spent the afternoon making Jean's gumbo. As Ms. Brazile recommends in Step 1 of her cooking instructions, "Pour yourself something cold...You're about to cook with grease." Out came the wine and the Dr. John. Many shrimp, oysters, sausages, glasses of wine, and much stirring-and-browning-of-the-roux later, we dished up the gumbo sat down w our nine guests. Then we raised our glasses and toasted the stirring up of America's pot. Damn, that gumbo was good. Get Jean's Seafood Gumbo recipe here. Comments: Peter October 22, 2008 Nice close-up of the gumbo.

foodista

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Macoun Apples By: Barnaby Dorfman Published: October 21, 2008 I grew up in New York and Vermont and have always had a belief that Northeastern apples are better than Washington apples. Now I know that will be offensive to a lot of people in my adopted state of Washington, but fear not Washington Apple Commission, I am hereby declaring that I was WRONG! I've been tasting various Washington apples at farmers' markets and am really enjoying them, but I was still missing my all-time favorite, the Macoun. Never heard of it? Well, that's a mighty shame. The Macoun (pronounced MaCowan) is an apple from New York State that was developed as a hybrid in the 1930s. I love it because it is crunchy and juicy with bright white flesh and a beautiful combo of red and green on the skin. Macouns have the perfect balance of sweet and sour for my taste. They are great for cooking, eating sliced with a nice sharp cheddar cheese, or simply biting into and enjoying. Then it happened last weekend...I found Macouns at the West Seattle Farmer's Market. Big thanks to Stina Booth and John Richardson, of the Booth Canyon Orchard in Carlton, Washington, for growing these fantastic apples! Comments: Jason Sheldon October 21, 2008 As a New Yorker and a former apple seller, Macouns are my absolute favorite apple too. To bad their season is so short and they lose their crispness so fast. I should get my parents to mail me some. redman wow, what a blast from the past! I went to culinary school in the hudson valley of NY and on weekends sold apples for an old family orchard up there, and had totally forgotten about these apples! It's amazing how many varieties of apples are out there. I think the most I ever had to sell at one time was 26. Megan Is a Macoun similar to a MacIntosh apple? They look alike! Barnaby Dorfman The Macoun is a cross between a McIntosh and a Jersey Black. I would say they have some similarities, but tend to be crisper and a bit more sour. That's based on memory though, at some point I should do a side-by-side taste comparison. Cass Nevada Barnaby--long time since I've been meaning to trek thru your site, here at last, ogling the apples you got at my own fave farmer's market: west seattle. I'll pick these up next Sunday, can't wait. Myself, I love a good Cameo--short season, old fashioned, sweet/tart and crisp. I think the short season keeps it a secret fave.

foodista

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Roasted Chicken with Anise Tarragon and Garlic By: Tracy Sarich Published: October 21, 2008 Photo: adactio Last night I made an absolutely delicious roast chicken, the recipe for which I must share. It started with the desire to have rice with a yummy gravy - led me to pick up a chicken to roast - and wound up with real prize of a dish that I will certainly share with you and my future guests. The rub I created for this dish was a completely spontaneous concoction that defies exact measurement - so, read the mixture and add/substract/adjust at will. I served this roasted chicken with steamed cauliflower and plain white rice. The gravy this chick created was the best I've ever made. If you have suggestions for improvement - please send along. The picture above is not mine, I did not have a camera last night - but this chicken so pretty I just had to post it. Ingredients: Whole Chicken: I only use organic, folks. Onion and Garlic: 1-2 small to medium onions (cut into quarters) and approximately 10 cloves of garlic (peeled and slightly smashed). Shallots: 1 shallot, cut into quarters, stuffed inside the bird's cavity. Parsley: Smallish bunch - enough to loosely fill the cavity of the bird. Tarragon: 3 good long sprigs to stuff inside the cavity of the bird. Chicken Broth: I only use Swanson's or my own... Spice Rub: These are rough measures, I was free-wheelin' when I made this, so feel free to experiment with the amounts. Kosher Salt (1 tablespoon) Black and White Pepper (1 Tablespoon) Coriander Seeds (1/2 to 1 teaspoon) Cumin Seeds (1 teaspoon) Anise Seeds (2 teaspoons) Fennel Seeds (2 teaspoons) Cayenne (1 teaspoon) Technique: Wash and dry your bird, inside and out. I also like to cut off any extra flaps of skin/fat. Rub with a little vegetable oil. Stuff bird with quartered shallots, approximately 5 cloves of garlic (peeled and smashed), tarragon sprigs, and parsley. Sprinkle with a small amount of the above spice rub. You could tress this bird - I did not do so - I simply placed it breast down in my roasting pan, stuffed it with the shallots, garlic and tarragon and inserted the parsley at the end to keep those items inside the bird. Do not stuff too tightly or it will affect your cooking time. Place stuffed bird onto a bed of roughly cut onions and garlic. Rub with remaining spice mixture and a little nob of butter (can't resist). Cook at 425 until the internal temperature reaches 160. Midway through the cooking process I did a few things that I think are worth repeating: (a) I allowed the bird to brown and then began to baste it with the drippings and a little chicken broth; (b) about 1/2 way through the process I began to baste with chicken broth - which added liquid to the roasting pan and began the process of deglazing the pan before I took it from the oven - I would not add more than 2 cups of liquid. This chicken broth boiled down nicely - intensifying the chicken flavor and incorporating the flavors of the rub. A roasting purist would say I did not truly roast this bird, and they would be right. This technique roasted the bird for the first 1/4 of its cooking and braised it the rest of the way. The result was a very rich broth and moist breast. Gravy: Remove bird and any bits from the roasting pan and add 4 more cups of broth. I reduced this to 1/2, added a little pepper, wondra flour (my mom's trick for thickening gravy), and fresh chives and parsley at the end. It was good. Didn't need salt - though will want to check it. Great gravy for potatoes and rice. Lovely on my cauliflower. A real comfort meal. Enjoy.

foodista

2024-05-23T00:42:18.321809

Tortellini in Brodo By: Sheri Wetherell Published: October 23, 2008 The tree outside my window is the most striking array of orange and gold. I love this time of year, and hope the winds don't come and blow all the fall colors away too soon. I want to enjoy that tree for as long as possible. The nights are becoming increasingly more crisp with fall, which call for something hot to take the chill off. But, not wanting to get into a big production in the kitchen, I made a simple Italian classic soup called tortellini in brodo (broth). Whether you've just come in from the cold, have a cold, or just want a nice and easy meal, tortellini in a good broth will do just the trick. All you need is packaged or frozen tortellini, chicken broth and a lemon. Buon appetito! Tortellini in Brodo 2 cups chicken stock (if possible, homemade is best) 3/4 C frozen tortellini 1 teaspoon Parmigiano-Reggiano, freshly grated 1 teaspoon lemon zest 1 teaspoon fresh lemon juice Salt and pepper Heat the stock to a boil and cook the tortellini. Ladle into bowls, squeeze in lemon and stir. Grate cheese and zest on top, and add some freshly ground salt and pepper. Serve immediately. If you want to enjoy the traditional preparation (and don't have a beautiful tree in your yard to sit and stare at), push up your sleeves and give the homemade version of this recipe from Manga Bene Pasta a try. Photo: PaPisc Comments: Tracy Sarich November 11, 2008 I've made this several times now because it's so easy and good. The last time I made it I added a parmesan rind to the broth and reduced it by 10% before adding my tortellini. I also added a little chopped green onion with my chopped parsley. Emily Rodgers Thanks for this wonderful recipe and hoping to post more of this, so I'll put this one on my bookmark list of http://www.gsgelato.com . Have Great Day.

foodista

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Wooly Pig By: Barnaby Dorfman Published: October 24, 2008 Shortly after moving back to Seattle, I started hearing and reading about Wooly Pig, an heirloom variety of swine from Hungary. Also known as Mangalitsa, this pork is hard to find, expensive, and very high in fat content. I'd read all about their history on Woolypigs.com, the website of a local producer, and really wanted to try it. So we sought out Heath Putnam's stand at a local farmer's market and procured 4 small wooly pig pork chops (say that ten times fast!). They were frozen, vacuum packed, and cost $25/lb. Now, before you say "that's super expensive and a pure luxury item," you need to know that a little of this stuff goes a looong way. Once we got our chops home I did some research into recipes in the hopes of maximizing the flavor of this treasure. Unfortunately, I didn't really find much guidance. After defrosting, I smelled the raw chops and was very surprised to discover that they had almost no smell! I had expected some deeply fragrant meat, possibly a bit gamey....these just smelled fresh. This left me a bit worried that they might not taste like much, but also gave me a clue that I shouldn't cover them in a rich sauce or add heavy seasoning....the flavor was likely to be delicate. My first instinct was to cook them on my gas grill, but given the high fat content, I worried about flare ups and burning the heavily marbled chops. After consulting several more cookbooks, I decided to oven roast the chops in a super simple way. Wanting to combine that wonderful fat with a starch, I decided to use jerusalem artichokes (also known as sun chokes) that we had picked up at the market. Just in case, I made a sauce that could be drizzled on after cooking if more flavor was needed. The result was amazing. The fat melted onto the jerusalem chokes giving them a wonderfully rich, soft texture and flavor. The main event, the chops, were INCREDIBLE! The meat was totally different than any pork I've ever eaten, unbelievably tender with a taste closer to fresh cream than meat. The fat got crispy and had a delicate richness that coated the mouth, but wasn't overwhelming or greasy. We didn't need it, but the combination of the Mangalitsa with small amounts of the sherry gastrique took things to yet another level. I don't think anyone at the table was able to form a complete sentence until halfway through the meal...a fly on the wall would heard Mmmmm..oh wow..ooooo..oh...my this is umm... Oven Roasted Wooly Pig Pork Chops with Jerusalem Artichokes 1 Lb       Mangalitsa Pork Chops 1.5 Lbs   Jerusalem Artichokes Salt and Pepper Preparation Wash and cut the Jerusalem chokes lengthwise into quarters Line the bottom of an ovenproof pan or casserole with the chokes Salt and pepper the chops to taste and lay on top of the chokes. Cover with aluminum foil and roast at 375 degrees for 40 minutes Uncover and broil for additional 10 minutes until chops are crispy and browned Sherry Gastrique 1 C      Cheap cream sherry 1/4 C  White Wine Vinegar 2 Tbs   Sugar Preparation Combine ingredients in a non-reactive saucepan Boil until reduced to a thick syrup of approximately 2-3 tablespoons Serve on the side with pork chops Comments: John Eddy October 24, 2008 Oh that looks fan*tast*ic. We splurged on some bulk pork sausage from Wooly and ended up with http://www.cooklocal.com/2008/08/stir-fried-spicy-green-beans-a.html. I wanted to go light on the spices, just like you, but I think the pork shined right through in the recipe. And heck, this past weekend (or weekend before), Mair Farm Taki (Mair Taki Farm? Err.. anyhoo) had fresh baby ginger so now we can actually manage to do the recipe even more local. Maybe, some year, we'll go out to the ocean and try and cultivate our own salt... but, peppercorns, I don't think we have a chance of growing. Brenda I didn't know you could find pork like that here in WA, (I am assuming by reading that you found them somewhere in the Seattle area); I live in WA and have never heard of mangalitsa, your recipe sounds very tasty.

foodista

2024-05-23T00:42:18.321809

Creamy Quinoa with Mushrooms and Shallot By: Tracy Sarich Published: October 25, 2008 This recipe for quinoa is one of the best I've ever made.  It's easy and rich - substantial enough to stand up to a steak dinner, but still delicate enough to be served with fish.  Give this a try. Ingredients: Quinoa Chicken Broth: homemade is best though I do use Swanson's when I don't have any of my own. Shallots Garlic Dukka (see link to recipe below) Salt & Pepper Mushrooms: I used shitake, but any will do.  A blend is also nice. Butter Herbs/Garnish: green onion, chives, parsley Technique: Melt a tablespoon or so of butter and saute 4 tablespoons of minced shallots.  Add 1/2-1 teaspoon of garlic, to taste, and saute until soft.  Add quinoa and saute until toasted.  Add sliced mushroom. The key to this recipe is the change I made to the proportions.  Ordinarily, the ratio of liquid to quinoa is 2:1.  Here, I used 4 or 5:1.  I added the liquid to the mixture and boiled it down in an open pot - essentially reducing the broth while providing enough liquid to completely cook the quinoa.  Quinoa is cooked when the grain has become fluffy looking with a neat little curl of the husk still visible.  I find quinoa one of the most beautiful of grains and love its soft and slightly chewy texture. When the quinoa is cooked, add 1-2 tablespoons of Dukka (though any blend of coriander seeds, cumin, and such will do) and minced green onion (or chives) and parsley. Serve hot and creamy.   Other delicious quinoa dishes: Salmon Quinoa Risotto Turkey and Quinoa Meatloaf Lemony Quinoa and Pea Pilaf Quinoa, Tomato, Green Onion Salad Tropical Breakfast Quinoa Comments: Sheri Wetherell October 26, 2008 YUM! This sounds so delicious! And with dukkah! I'm actually making more dukkah today and just happen to have some quinoa left. I think I'll make this for dinner. Thanks! Anonymous Have you tried Progresso Broth? I tried it in risotto the other day and was amazed by how homemade it tasted. Looking forward to trying your quinoa! Kimberly Coffey Thank you so much. This is timely and sounds tasty. I have a 1/2 pound of quinoa waiting to be cooked! Gabrielle nice ,i enjoyed reading this and i will be back

foodista

2024-05-23T00:42:18.321809

Cranberry Orange Shortbread By: Sheri Wetherell Published: October 26, 2008 Ah, it's a beautiful day here in Seattle. I wish you were here to enjoy it. The sun is out! People are smiling and more generous than usual saying such things as, "oh, please, you go first," at stop signs and in supermarket lines. It just makes you want to hug your neighbor. Okay, I know, that's odd, but sometimes the sun makes me giddy. Yesterday was a glorious day, too. I spent it with my Aunt Mimi baking and kavetching over tea. There just weren't enough hours in the day! So many things to bake, so little time. There's nothing better than this time of year: long discussions about what to make for Thanksgiving dinner, Christmas dinner, brunches, appetizers, testing recipes, baking bread, cookies... When you love food, as we do in my family, everything is centered around cooking. One of the things we baked up yesterday were these delicious shortbread cookies. We took a basic shortbread recipe and turned it "Fall" by adding orange zest and dried cranberries. The result were beautifully red and orange speckled buttery shortbread. You really could add any kind of dried fruit or nuts (or both!) to this recipe. Pecans would be wonderful as well. Or, try a savory version. Whatever makes your palate sing! Cranberry Orange Shortbread 3/4 pound unsalted butter, room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt 3/4 cup dried cranberries, finely chopped Zest of one orange Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla extract, zest and cranberries. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll the dough into a 2 1/2 –inch thick log. Wrap in plastic and freeze for 30 minutes. Slice into 1/2-inch rounds. Reshape if necessary. Place the cookies on an ungreased baking sheet or Silpat. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve. Makes 20 to 24 cookies Note: For a pecan version, substitute the vanilla extract for almond extract, and add a handful of crushed pecans (or more if you like) in place of the orange zest and cranberries. Comments: grace October 27, 2008 this is a very unique version of shortbread cookies, and considering how much i love the cranberry-orange combination, it's a definite winner in my book. :) grillicious Wow, it looks great! I love your picture. Generally it's a great food blog, If you don't mind, why don't you join with thousand food blogger at foodbuzz. It's a kinda amazing.

foodista

2024-05-23T00:42:18.321809

Creamy Potato Cheese Soup By: Sheri Wetherell Published: October 28, 2008 Normally if someone tells me something is diet food I wrinkle my nose and say, "no, thanks." But the other day I had this creamy, hearty soup. When I asked my aunt what it was she told me, "Creamy potato cheese soup." Holy cow! Three of the most fattening things I love most! I immediately felt my thighs growing, but didn't care one iota, it was that good. Then, what she said next astounded me, "it's a Weight Watchers recipe." A what!? Really, it's diet food. And you'd never know the difference if someone didn't tell you. By the way, if you are on Weight Watchers it's 3 points per serving. Creamy Potato Cheese Soup 1 medium onion, chopped 2 medium carrots, coarsely grated 3/4 tsp table salt 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp dry mustard 1 pound red potatoes, cut into 1/2-inch cubes 29 oz vegetable broth 1/2 cup fat-free half and half 8 oz low-fat cheddar or colby cheese Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften. Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender. Yields about 6 heaping 1 cup servings. Comments: Erik October 28, 2008 Sign me up for about 30 points, then! This looks yummy! maris Looks delish! I love soup and I just got an immersion blender so I'll flag this to make soon! Alisa yummy! I can't wait to try this tonight! I can't believe this is "diet food" Deanna I made this last night and it is my new favorite soup!!! Not only was it low maintenance and healthy... it is DELICIOUS! Loved it. I may just have to whip this up a few times over the holidays. Thanks Sheri!

foodista

2024-05-23T00:42:18.321809

White Sea Bass a la Tugbert By: Betsy Dorfman Published: October 29, 2008 We are please to introduce Betsy Dorfman as our newest contributor to the Foodista blog. You can see her regular blog here. TUGBERT is our 26-foot Nordic Tug recreational trawler, berthed in Marina del Rey, California, otherwise known as the watery part of Los Angeles. We have been enjoying a warm October and there is no better fair weather dinner in our opinion than fish cooked over a grill on a boat. Everything tastes better, for starters, and the propane fueled grills, which you will see everywhere clamped to boat railings, are actually serious cookers, which heat quickly and do a grand job on fish. Of course the fish has to be fresh. For that we head south to Alamitos Bay (near Long Beach) to the Sunday Farmer's Market, well worth the investment in gas. Prices are cheaper than the chef-infested markets of Santa Monica and nowhere else has J & P West Coast Seafood. From the side of a chuck wagon style truck this gentleman improbably dispenses some of the freshest fish in the area week after week at, not low, but fair prices for the quality. The white sea bass ran us about $20 per pound, but this is a cut, which is all edible with no waste. First we cut the sea bass into similar portions of like thickness. Next we generally brush with olive oil before applying a rub. Even though the white sea bass has a high oil content on its own, the oil disperses the rub evenly and helps it adhere rather than scrape off on the grill. Flush from a recent visit to World Spice in Seattle, we had variety of choices but soon settled on a an old favorite - Calico fish rub. This is a blend of sumac, Chinese chilies, whole black sesame seeds, red sea salt, and dill. It adds nice reddish color (that's the sumac) to a plain white fish like the sea bass, and there is no need for salt or pepper. With the green dill weed the effect before cooking is Christmas on a plate! Grill and eat, couldn't be simpler. You may encounter some bones but these are typically large and readily identified. This is a mild fish with a creamy finish similar to scallop or crab. For the side dish we cheated and precooked the potatoes in the microwave to shorten the cook time on the boat. We cut the mostly cooked peeled potatoes into convenient chunks, combined with raw onion and a large shallot, drizzled with Meyer lemon olive oil, dotted with sea salt and pepper and wrapped in foil. Placed on the back side of the grill in its packet the potatoes finished cooking in ten minutes or so, roughly the same time it took to grill the fish. Times will vary widely depending upon the thickness of the fish, whether it is cold or room temperature, and the setting or flame on your grill. White Sea Bass a la Tugbert Side dishes: Foil wrapped potatoes, onions and shallots Large helping of sunset Grilled white sea bass 1 lb fish steak or fillet cut into three equal portions (serves 2-3) 2 tsps olive oil Rub of your choice, or salt & pepper - about 1 tablespoon Brush olive oil on all sides and surfaces of fish coat with rub Foil wrapped potatoes One medium potato per person, microwave whole until fork inserts rather easily -- prick potatoes several times with a fork prior to microwaving to avoid explosions! Peel potatoes, and cut into 2" cubes One medium onion, peeled and sliced One large shallot, peeled and sliced 1 tablespoon Meyer lemon infused olive oil, any flavored olive oil, or plain oil of good quality Sea salt and pepper to taste Toss all together and place on oiled square of aluminum foil. Top with a second piece of foil of equal size, seal and crimp edges. This same dinner could be made on land, but we recommend buying a boat for maximum flavor. Ron and Betsy and TUGBERT Comments: Tracy Sarich October 29, 2008 Oh Betsy - this looks amazing. Can't wait to try it as both a landlubber and sea-worthy chef!

foodista

2024-05-23T00:42:18.321809

Coconut Shrimp Salad Rolls By: Sheri Wetherell Published: October 30, 2008 I call these Coconut Shrimp Salad Rolls, but those are only two of the tasty ingredients wrapped up in thin rice paper. Frankly, Coconut Shrimp Ginger Carrot Lime Cilantro And More Rolls was just too long. I could have also called these Mieng Kum Rolls, but I think my title is more "user-friendly." But, in fact, that's just about what these rolls are, mieng kum, all wrapped up in rice paper instead of a leaf. Mieng kum is a delicious Thai dish that packs nearly every flavor in one punch. These wonderful, healthy salad rolls were inspired by that dish. Coconut Shrimp Salad Rolls Just wing it with the amounts of each ingredient. Balance the flavors to adjust to you liking. If you want more ginger, add more ginger. Spicier? Toss in a few more chilies. Shrimp, cooked and cut into pieces Toasted coconut Grated carrot Ginger, finely chopped Lime, sliced into tiny pieces with the rind on Cilantro, chopped Shallots or red onion (adds nice color), finely diced 1-2 Thai chili peppers (or any spicy pepper will do), finely chopped Rice paper sheets Toss the ingredients in a bowl. Fill a deep, flat dish with about 1/2" of water. Place one sheet of rice paper in the water until it softens, then gently remove the sheet and place on a paper towel. Pat off excess water. Like you're making a burrito, place the mixture in row on the sheet, fold in the sides, and roll. Sprinkle some crushed peanuts and whole cilantro leaves on top and serve with peanut dipping sauce. Comments: Tracy Sarich October 30, 2008 Oh wow - this looks AWESOME!!!!!!! All of my favorites in a single bite. You are the queen. t gaga What a great filling for spring rolls. Very creative and very delicious! Des This looks like a great filling for spring rolls. I am not usually a big spring roll fan because the several I have tried have had too much cabbage for me but these look great. I'll have to try them.

foodista

2024-05-23T00:42:18.321809

Pumpkin Bisque By: Sheri Wetherell Published: November 1, 2008 Photo: Dr. Florian Before sending your little goblins out tonight for trick-or-treats, fill their bellies up with something yummy and warm. Pumpkin Bisque 10 minutes preparation time 45 minutes cook time 1 large onion, chopped 2 cloves garlic, chopped 1 Tablespoon butter or margarine 1 16 ounce can pumpkin puree 4 cups chicken stock 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground allspice 1/2 teaspoon sugar 1 cup half-and-half or light cream 1/4 cup dry sherry Grated nutmeg Saute the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve. Yield: 4 servings Comments: gammypie November 1, 2008 This looks fab! I remember making a similar pumpkin soup with cumin and adobo. So good! Peter OK, any soup with bisque in it's title is gonna get my attention...where do I sit?

foodista

2024-05-23T00:42:18.321809

One Dish Pork Chops With Scalloped Potatoes By: Betsy Dorfman Published: November 1, 2008 Here in Southern California we often suffer with the cold more indoors than out due to lack of insulation and heating methods that, well, don't. So a one-dish meal that starts on thestove top and then migrates to the oven pays both heating and eating dividends. This particular dish combines two favorites, pork and scalloped potatoes, with the pork fat standing in for butter and milk plus white wine for cream. Definitely from the what's-not to-like comfort food playbook. The usual American style rather lean pork works best as the drippings from the meat will mix with the potatoes underneath and there is no real strategy for degreasing once the ingredients are combined. Thick or thin chops work fine, just plan on cooking longer in the final oven stage if the chops are thick. Another bonus is that the dish can be made ahead up to that point, and cooking time is forgiving as the chops are basically braising rather than roasting. So you shouldn't end up with the pork radial tire that we all remember so well from camp and college dining halls. I happened to have some dried tomato so I tossed in a few of those, diced, to add some flavor and color to the dish. You could as easily use fresh or dried mushrooms and leeks could replace the onions. I have made a version of this with port replacing white wine and the mushrooms would go handily with that. Similarly with the seasoning rub, I used a NOMA brand seasoning blend theoretically made for lamb but at our house we like rosemary on pretty much anything.  You could easily substitute thyme or sage and the amount is to your taste rather than critical. The amounts of the ingredients listed below are pretty arbitrary. Basically you want enough sliced onion and potatoes to fill your dish, leaving room for the chops to sit on top. And you want enough liquid just to peek through the vegetables and keep everything moist. Ingredients: Pork chops, one per person, trimmed of fat 1 medium onion, sliced 1 large potato, peeled and sliced very thin. 4-5 dried tomato or sun dried tomatoes 1/2 c milk, fat free 1/4 c dry white wine 1-2 TB  seasoning mix of rosemary, cumin, garlic and black pepper, combined to make a rub OR any favorite seasoning 1 T grape seed or other oil for browning meat Equipment: You will need a shallow casserole pan which can go from stove top to oven Technique: Preheat oven to 375 Mix spices to make a rub and apply to all sides and edges of chops Heat oil in casserole until  hot, brown chops quickly on each side to a nice brown color Remove pan from heat, remove chops temporarily to a plate Pour off any accumulated fat in the pan and discard, being careful to retain any tasty dripping and browned bits Pour the wine and the milk into the pan and stir to incorporate the juices and drippings Mix onions, potatoes and tomato bits together, add to the pan and distribute in an even layer. The level of the liquid should be roughly to the top of the vegetables. If not, add more. Place the browned chops on top of the vegetables, cover with a fitted top or with aluminum foil Place in middle of oven, lower heat to 350 degrees Bake for 20-30 minutes approximately, checking the level of the liquid a few times. Timing will vary based on the thickness of the chops. When the chops are cooked through and the potatoes are tender, remove the top from the pan and bake for another 5 minutes or so to reduce and thicken the liquid. Serve 1 chop per person with a side of the potatoes and enjoy!

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2024-05-23T00:42:18.321809

Gremolata By: Sheri Wetherell Published: November 3, 2008 Gremolata is a traditional accompaniment to Osso Buco, an Italian dish of braised veal shank. It is simply made of chopped parsley, lemon peel and garlic, which makes it divine on all kinds of meats, poultry, and seafood. Personally, I could put it on top of a good toasted bread and be just fine. I made a batch of gremolata the other night to go on top of our delicious red wine stewed oxtail. It adds the perfect blend of herb-citrus-lemon flavors to a hearty meat dish. Gremolata 1 lemon 1/4 cup finely chopped fresh parsley 3 garlic cloves, finely chopped Using a vegetable peeler, remove the lemon peel in long strips, then mince the peel. Transfer to small bowl and mix in parsley and garlic. Comments: MAX Osso Buco... no Bucco no charge for that :) kisses MAX I love your site Sheri Wetherell It's great having an Italian friend who can correct your Osso Buco spelling! Thanks Max!

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2024-05-23T00:42:18.321809

Red Wine Stewed Oxtail By: Sheri Wetherell Published: November 3, 2008 Some people turn their noses up at the mention of oxtail, but this underrated meat is succulently delicious. When slow cooked for many hours or quickly blasted in a pressure cooker, which we did, the gelatinous meat turns tender and fall-off-the-bone fantastic. Oxtail is also quite inexpensive, making it easy on the pocketbook, which I'm sure we can all appreciate right now. Use up that leftover red wine for stewing and this meal just gets more economical by the minute! Red Wine Stewed Oxtail Approximately 2 lbs. oxtail 1 16 oz. can of chopped tomatoes 3 cloves garlic, roughly chopped 1 medium yellow onion, sliced Red wine 1 Bay leaf Salt and pepper Olive oil In a large stockpot or pressure cooker, brown the onions, garlic and oxtail in a splash of olive oil. After browning, add the red wine (and chicken stock if you need more liquid) until it just covers the oxtail. Toss in the bay leaf, a good pinch of salt and freshly cracked black pepper. Bring to a boil, then reduce to simmer; cover. If you are using a stockpot allow the oxtail to simmer for a few hours, or until the meat starts to fall easily from the bone. If you are using a pressure cooker, cook for about 40 minutes. Delightful served over couscous or polenta and sprinkled with a tasty gremolata. Comments: Roxanne YUM!!! I want some right now! [eatingclub] va... I love oxtail. It has such a wonderful flavour: I think it might now be my favourite cut of meat.

foodista

2024-05-23T00:42:18.321809

Election Day Pizza By: Sheri Wetherell Published: November 4, 2008 Everyone has their own tastes, politically and culinarily. Some like it sweet, some like it salty. Lots of meat or veggies only. The beauty of pizza is that it can be a little bit of everything for everyone. The vegetarians can have their corner, the carnivores another. Anchovies can rule the salty roost of one quadrant, and olives can hail from the other. But it's all piled on top of the same sauce. And together it works. Comments: Tracy Sarich November 4, 2008 OBAMA - OBAMA - OBAMA Alisa mmm...I have my eye on that pepperoni quad you have there. what a great election!

foodista

2024-05-23T00:42:18.321809

Oil and Vinegar By: Sheri Wetherell Published: November 5, 2008 It wasn't until I lived in Italy that I truly learned to love and appreciate a good olive oil. Drizzled on tender butter lettuce salads with a pinch of salt, spooned over handmade pastas, dabbed on a chunk of rustic Tuscan bread, and I ashamedly admit, slathered all over myself in lieu of suntan oil. I was twenty, I wasn't thinking (but my skin sure looked damn good!). Now, many years older, I have nixed the use of olive oil as a tanning accelerant, but continue drizzling, spooning, and dabbing with molto gusto. In Italy, early November is the time when olives will begin to be harvested for the first batch of olive oil. Gourmands around the world eagerly await this time of year for the season's new arrival. Now I like me some good fresh olive oil, but I was not about to hop on a jet and queue up with the rest of the oliophiles. So I went local and visited Oil & Vinegar in Bellevue, Washington. This growing franchise offers a wide and impressive selection of beautiful imported oils and vinegars. Oil & Vinegar's product line also extends to an exclusive assortment of herbs and spices, pastas, appetizers, cooking tools, and more. Their gift sets are far from the predictable packaged sets because the product is so unique, like personalized oil and vinegar labels. Think Christmas, everyone! What immediately caught my attention when I walked into Oil & Vinegar was their tap wall (pictured). A stunning display of glass vessels containing an array of olive, nut and seed oils, flavor infused oils and vinegars, as well as balsamic and wine vinegars. One of my favorites, a blood orange oil that nearly brought me to my knees it was so fresh and good. As the gourmands begin their journey home from Italy carrying their precious cargo, I too, happily returned home with an armful of olive oils and vinegars. Fortunately for me, I didn't have to use mileage. Check out our video interview with Matt Stermer, owner of the Oil & Vinegar franchise in the US. Comments: EverydayfoodEmm November 5, 2008 I could drink good olive oil. you know what's interesting, in italy you want you're oil when it's first pressed to be bitter- and then it's supposed to mellow out in the bottle. Crazy, right? My mom just harvested her first batch of olive oil this year and had it pressed and graded and yet...I think I'm still inspired to go check out Oil and Vinegar...sounds like my kind of scene. Why don't we have this in new york? humbug. Sheri Wetherell November 5, 2008 That's fabulous that your mom made her first batch of olive oil! I'm amazed, in awe...in fact, I bow down to her. Salute! Matt Stermer Emma, we look forward to welcoming you to one of our stores! Oil &amp; Vinegar franchises are located in Charlotteville VA, The Woodlands TX, Chicago Il, Missoula MT, and of course the shop here in Bellevue. We are looking for someone to open a franchised store in New York next year! The stores will be offering a number of Olio Nuovo and Novello products in January...will be the closest to your mom's freshly pressed nectar! Nina I am convinced that the Italians age as well as they do because of the olive oil, weather it is from eating it or slathering it on their bodies I don't know, but Boy we did look good with those olive oil tans didn't we? Sea Ooh, that wall of olive oil looks beautiful. Bellevue is my hometown, and I had no idea... I'll have to try and find the shop the next time I'm in the area. -Sea S. T. Jerome Can you please tell me which one is drizzled first: Oil or vinegar. I think vinegar so it will coat leaves and then the oil. If you do oil first then the vinegar won't stick. thank you. Sheri Wetherell Hi S.T, You actually want to gently coat the salad with oil first, then add your vinegar. This will prevent the lettuce from wilting too quickly, as would happen if you first added the vinegar, and also helps prevent over-acidification. For added flavor I sometimes rub a clove of garlic that's been sliced in half on the inside of my salad bowl before tossing in the lettuce. I then gently toss the lettuce and olive oil with clean bare hands, then add my vinaigrette and incorporate in the same manner. When you use your hands you are better able to control the amount of oil/vinegar you're using and are able to tell when your salad is evenly coated. Hope that helps! Cheers, Sheri

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Apple Brown Betty By: Sheri Wetherell Published: November 6, 2008 My grandma's name is Betty, so this lip-smacking apple treat holds a special place in my heart. And belly. But, as much as I'd like to give my dear sweet granny credit for this dessert, it came about long before her. No one really knows who the real "Brown Betty" was, as there are a number of stories out there. I like to think of her as a tough and mighty pioneer woman who could wield both knife and saucepan like no other. All while breastfeeding one child, consoling another, cooking supper, laying a table for eight, and building a fire in the corner. Ah, there's just something us modern women lack that those tough old gals of yesteryear possessed. But, thankfully, we have iPhones. Apple Brown Betty 2 cups coarse day-old bread 6 cups baking apples (e.g. Granny Smith) ½ cup sugar ¼ tsp cinnamon ¼ tsp salt 3 Tablespoons lemon juice ¼ cup water 2 Tablespoons butter ½ cup raisins, optional Grease an 11 x 9 baking dish. Sprinkle approximately 1/3 of the breadcrumbs over the bottom of the baking dish. Place ½ of the apples over the bread crumbs. Mix together the sugar, cinnamon, and salt. Sprinkle half of this sugar mixture over the apples. Add 1/3 of the breadcrumbs, another layer of apples, then sprinkle with the rest of the sugar mixture. Top with the final 1/3 of the breadcrumbs (we also sprinkled a it of oatmeal on top. Not traditional, but good texture). Splash the lemon juice and water over the top of the Apple Brown Betty. Cut the butter up in small chunks and place around on top of the apple casserole. Bake covered at 350 degrees F for 30 minutes.  Remove from oven, cover, and bake an additional 15 minutes. Comments: Nina This inspired me to mke my own version of apple crisp. I just use oatmeal, flour, cinnimon, brown sugar and butter all blended together for my topping over lots of tart apples. sometimes I put cranberries in with the apples too. This has always been one of my favorit desserts/breakfasts. With a little cream or vanilla icecream is it really any different than a bowl of oatmeal? Golden Apple Looks like a great recipe. Can't wait to try it!

foodista

2024-05-23T00:42:18.321809

Snapper en Papillote With Roasted Red Pepper Salsa By: Betsy Dorfman Published: November 7, 2008 Cooking "en papillote" simply means in parchment, and the method is not as tricky as the fancy name implies. Parchment paper and even  preformed parchment bags are available at many gourmet shops and online. We use a combination of foil and parchment which gives a double seal to the process and makes clean up quick and easy. Here's a variation we made from some fresh lehi, a type of snapper, and other ingredients we happened to have on hand. Experiment and have fun! Snapper en Papillote With Roasted Red Pepper Salsa Parchment paper, cut into 15" squares, one per serving Aluminum foil, cut as above Ingredients: For the fish Snapper or other fish fillet or steak, 5-7 oz per serving roasted red peppers from a jar or home roasted - 1 cup approx, cut into 4" x 2" rectangles or wedges 1 large shallot olive oil for brushing the foil salt/pepper For the salsa: 1  C  roasted red pepper, chopped 1  C ripe avocado, chopped 3  green onions, chopped 1 tomato, chopped 1/2 C fresh  orange segments, seeded, membranes removed, and chopped 2 T juice from roasted tomato jar (optional) 2 T orange or mango juice 1/4 t hot sauce or to your taste salt and pepper to taste Combine all ingredients and mix. Technique Preheat oven to 475 degrees For each serving/packet of fish: Place square of foil atop like square of parchment Brush foil with olive oil Lay 3-5 rectangles of red pepper on the foil Top with 2 tsps chopped shallot Season fish with salt and pepper Place fish on the prepared "bed" of pepper and shallot, skin side up if your fish has skin. The veggies should be under the fish. To fold the parchment packages: Fold the far top edge of the parchment towards you until the top edge meets the bottom, making a rectangle. This will "scooch" the fish forward towards you, but not to worry. Starting at one end, fold up and crimp a couple of small turns, proceeding around until you have made the package into a half heart or half moon shape. Go back and repeat the process folding in towards the fish until you have crimped right around right up close to the fish. If the edges look as if they will come undone, press a rolling pin or back of heavy knife along the folds to convince them otherwise. Place parchment packages on a baking sheet Bake at 475 for 15 minutes The packets should turn nicely brown and puff as they cook. The sizzle and smell should be lovely as well. Cut open the packets, serve the fish vegetable side up, pouring the liquid from the packet over the top. Salsa goes on the side or passed at the table. We think it looks prettiest served with.

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2024-05-23T00:42:18.321809

Bacon Brussels Sprouts With Chanterelle Mushrooms By: Sheri Wetherell Published: November 9, 2008 I truly am a sucker for Brussels sprouts. And chanterelle mushrooms are about the best things since sliced bread, and mushrooms generally are not on my list of top-loved foods. Then, there's bacon. Ahhh, bacon. I may possibly name my first born Bacon, I love it so much. The smell of it cooking is about the only thing that can rouse me out of a deep morning sleep. When these three lovelies combine the angels sing. Not only because the result is so good, but because it's so darn easy. With all the other dishes being prepared, and everyone jostling for cooking space in the kitchen on Thanksgiving day, this can be whipped up lickity split Bacon Brussels Sprouts With Chanterelle Mushrooms 8-12 oz    brussel sprouts, wedged 1/4 lb       bacon, julienned 2 oz         onion, white, small dice 1 oz         carrot, small dice 1 oz         celery, small dice 4-8 oz      chanterelle mushrooms, quartered 1 oz         beef or chicken stock salt to taste In medium to large pan, on med-high heat, cook bacon stirring nearly constantly until mostly crispy. Add mirepoix (onion, carrot, celery) and cook until almost brown on edges. Add sprouts and about 1 teaspoon salt, and cook until nearly soft--if they aren't juicy and just want to sear, add 1 oz of stock. Add chanterelles and cook until juices evaporate. Season with salt to taste. Also delicious with 1 teaspoon of lemon juice and 1 teaspoon of thyme leaves. Serves about 4 Comments: Maris November 10, 2008 These look great! I've been looking for a new brussel sprouts recipe to try. I love roasting them but that gets boring after awhile! Sounds great! Nina I think my kids just might eat this. I am going to try it.

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2024-05-23T00:42:18.321809

Shark with Lemon, Pepper, and Garlic By: Betsy Dorfman Published: November 10, 2008 The mild flavor of shark is a good foil for robust seasonings. Here we have used garlic, lemon and cracked pepper in copious amounts as we love all three. Quick cooking methods such as grilling or broiling are recommended to avoid overcooking which turns shark to shoe leather in no time. It's never a bad idea to keep a close eye on any shark, in or out of the oven! Shark with Lemon, Pepper, and Garlic Ingredients: 1 lb shark steak or fillet, serves 2-3 2-3 large garlic cloves, put through a press or chopped fine 1 /2  t cracked pepper, or to your taste I T olive oil or lemon infused olive oil Juice of half a lemon, fresh squeezed Preparation: Preheat broiler to HIGH setting Prepare both sides of fish as follows: Brush with oil or flavored oil Add the garlic and pepper, spreading evenly and pressing in to adhere Sprinkle with lemon juice Place on broiler pan and set at least 6" from the heat source to avoid burning. The garlic will burn quite easily if the heat is too high. Brush with more oil and/or lower heat to LOW broil setting if the color is getting too dark. Cooking time will vary based on the temperature and thickness of the fish. Serve with fresh lemon wedges and enjoy. Comments: amyp November 12, 2008 I think it notable to mention that shark is one to AVOID according to Seafood Watch. (unless it's bottom line caught in B.C., apparently). Check out what's safe to eat at www.seafoodwatch.org. Sheri Wetherell You're right. In addition to how and where it is caught (British Columbia and long line caught) it should be limited to the spiny dogfish variety. For pregnant women is it best to avoid shark (as well as swordfish, marlin, and tile fish) altogether due to the higher mercury content.

foodista

2024-05-23T00:42:18.321809

Pumpkin Bread By: Sheri Wetherell Published: November 11, 2008 As Barnaby and I walked to the bus this morning we noticed all the mushy pumpkins that remain on doorsteps in our neighborhood. The once beautifully carved jack o' lanterns are quickly becoming  pumpkin puree, especially with the aid of the recent rain. I have to admit, all that soft pumpkin flesh makes me want to bake something! Gross, I know, to be inspired by the soggy, rotting pulp of Halloween pumpkins, but sometimes I just cannot help what inspires me culinarily. And, honestly, I caught a whiff of one that actually still smelled quite pleasant. By no means should this be taken as encouragement to scrape the pumpkin off your neighbor's stoop to make pumpkin bread. Just go and buy some canned puree. Pumpkin Bread 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup crushed walnuts or pecans, optional Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and nuts if you are using them. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Comments: Michele November 11, 2008 WOW! This looks delicious! I have everything to make it except for cloves....I'm too lazy to go to the store today. Maybe tomorrow! Christopher I agree with Michele, this looks wonderful and I can almost smell it through the internet (wouldn't that be a hoot!) Definitely on our list of favorite breads, right next to Zuchini. Thanks for sharing! dreama What a wonderful bread to have for a brunch....of course if it's in the house...it's calling my name!! r.e.wolf Made it this morning - SO good! Dee This is a recipe I have made for years. I often give loaves of it for Christmas gifts. It rocks!

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2024-05-23T00:42:18.321809

Winter Squash Two Ways By: Betsy Dorfman Published: November 13, 2008 People either love or hate squash. In my case, it's both. Frozen squash, that generic brick of yellow sludge that some of us grew up trying to conceal in our napkins - hate it. Worse, our mothers said it was good for us -- kiss of death. Fresh squash on the other hand is a wonder, especially this time of year when varieties are plentiful and story book colorful. They're almost too pretty to eat, but not quite. This preparation combines microwave and conventional cooking to reduce the overall time involved. I had more than enough squash for one meal so I did a savory topping and a sweet topping.  As a bonus you get toasted seeds, not much extra work and a really fine treat. You can "teriyaki" them or not as you like. I like. With a glass of wine in hand the time will fly and you will have lots of tasty squash left over to puree or use in another meal. The seeds will all get eaten up before you finish the bottle of wine, guaranteed. INGREDIENTS: Winter squash, each squash quartered and seeds and pulp removed Olive oil or melted butter for brushing 1/4 c Brown sugar 1-2  large cloves garlic, put through a press or chopped 1/2 t Ground cinnamon 1/4 t Ground cloves or ginger or both 1/2  t pepper or other savory spice (we also added some dried oregano) water. orange juice, white wine or chicken broth Soy sauce, teriyaki sauce or Ponzu sauce for seasoning seeds, optional PREPARATION: microwave stage Select a microwave and oven-proof casserole large enough to hold the squash Brush bottom of pan with oil or butter Quarter squash and scrape out seeds and pulp.  A melon baller or grapefruit spoon with serrated edge works well for this Discard pulp and place seeds (some pesky pulp will remain attached) into colander and set aside Place squash quarters skin side up in the pan Brush skins with olive oil or melted butter Fill pan about 1" deep with your chosen liquid Cover tightly and microwave on high setting until the squash is fork tender, approximately 20 minutes SEED PREPARATION: Select a pie tin or other oven-proof shallow pan for roasting seeds. Brush with oil. Run seeds in colander under cold water and rub between fingers to remove pulp Pour seeds out onto a clean kitchen towel or paper towels and pat dry Place seeds into oiled pie tin or pan and spread in a single layer OVEN STAGE AND SEED ROASTING: Preheat oven to 375 and set rack at mid level with another rack below at lowest level Remove pan of cooked squash from microwave and pour off accumulated liquid Turn squash pieces skin side down, cut side up Brush "savory" pieces with butter or oil and top with garlic and pepper Brush "sweet" pieces with butter or olive oil, then top with combined brown sugar and the other spices Place pan uncovered into oven on middle rack Place seed pan into oven on lowest rack. Bake squash until the toppings are nicely browned and melted, approximately 10 minutes. Watch so they don't burn Bake seeds until they dry out and begin to "pop." They will burn easily so keep an eye on them and stir occasionally The seeds are done when golden brown If you wish to "teriyaki" flavor the seeds, brush until moistened with soy sauce, teriyaki sauce or (my favorite) Ponzu sauce Return to oven until the seeds dry again, then remove, cool until you can't wait any longer, then dig in These same techniques and toppings work well with pumpkin and the seeds are extra tasty. Comments: dreama November 14, 2008 I LOVE squash.....I'm going to try the recipes, expecially with the seeds....Thanks

foodista

2024-05-23T00:42:18.321809

No More Gross Grocery Carts By: Sheri Wetherell Published: November 14, 2008 When I was young I could have cared less about germs, grit, and grim. Licking sticky candy off my fingers never bothered me. If food fell on the dirty ground - "three second rule!" - it's still good. I never put coins in mouth though, not because it grossed me out, but because my mother scared the living bejeezus out me that I'd get one lodged in my throat and die. And if she didn't make me wash my hands before dinner it never would have happened. Then I grew up. I'm certainly not paranoid about germs. I think I have a rational disdain for them. We do after all need some germs as they help us build up our immune system. But, there are certain things that gross me out so much they make me want to scrub my hands like a surgeon. One of those things: shopping carts. Well, gas station restrooms and public telephones too, but I'll just focus on the carts for now. Even if the carts are somehow washed by a heavy tropical rainstorm followed by a long baking in 115 degree heat I still hate touching them. I do it though because, let's face it, if I don the latex gloves I would just look like a freak. In the name of vanity that's the sacrifice I make. Then I jumped with joyous glee as I read Taking the Gross Out of the Grocery Cart in the Wall Street Journal online that a number of supermarkets in Chevy Chase, Maryland are putting us shopping cart germophobes at ease by disinfecting their carts - the whole shebang - in a peroxide solution. The carts are sent through what looks like a car wash and "de-germificated." Nice! Now if someone could just figure out how to dunk doorknobs in the same stuff that would be something. Comments: Tish November 14, 2008 Our "A&amp;P Fresh" has a thing of wet wipes where you pick up carts... is that common elsewhere? Never heard of the whole carts getting sanitized... Meanwhile, the whole A&amp;P Fresh thing is a bit odd. I liked the old A&amp;P Stale just fine. dreama Our Alvertson's grocery store in Surprise, AZ put the "wipes" at cart pick-up point. It is a wonderful convenience, especially appreciated during the cold and flu season. Greg Bulmash The Food Emporium near us has been doing the disinfectant wipes thing for years. Never really noriced until I started putting my toddler son in the "passenger seat" and then I began disinfecting any part he might touch. Of course, you can always carry a small pack of Clorox wipes with you everywhere you go. One caveat on all these disinfectants is that when they're not 100% effective, you risk creating stronger bacteria and viruses. If you're going to disinfect, don't do it half-assed. Anonymous WOW! I suggest start living and stop worrying about all of the places where you physically contact germs. As a biologist, I can assure you they are everywhere, so just take a deep breath, and yes, TOUCH THAT CART. You'll survive. Sheri Wetherell Thanks, Anonymous Biologist. Deep breath taken.

foodista

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Top Ten Homemade Gift Ideas By: Sheri Wetherell Published: November 16, 2008 Let's face it, the last few months have been rough financially. We've seen our 401-Ks plummet, our IRAs slashed, and for too many, the loss of jobs and benefits. It has left us all crying a collective "Uncle!" With the holidays lurking around the corner hissing "spend, spend, spend!" it just makes me want to curl up in the fetal position until it all goes away. Then I suddenly stopped my negative thought train and said to myself, "Whoa, slow down there, Turbo! There's need to give Le Creuset pots and Nintendo Wii for Christmas this year. Just give something from the heart." Isn't that what the spirit of Christmas is all about anyway? Sure, it's easy to go online and click! click! our way through our holiday shopping lists, but spending a few hours (or even just a couple) crafting something lovingly with your own hands...now that is a gift. So I've taken a few of our Foodista reader favorites, plus a few more, and wrapped them up in a tidy little gift idea list. All of them are easy. Some so easy you will squeal giddily, others requiring a bit more time, but most importantly, all are sure to please. Top Ten Homemade Gift Ideas *See below for packaging resources Kathy's Biscotti - this is about the best darn biscotti recipe ever. I give them every year for Christmas. Red Pepper Jelly - always a beautiful gift and just the thing to have on hand for entertaining. Dukkah - an Egyptian treat, this delicious and fragrant blend of ground nuts, seeds, and spices is all the rage. Harissa - just the thing for those who like it hot! Gourmet Salts - for three outstanding varieties get out a big bowl and simply mix Kosher salt with the following: dried lemon peel and rosemary; rosemary and lavendar; smoked paprika. Or be creative with your own blends. Cheddar Dill Scones - these won't last long under the tree and are just the thing to nosh on on Christmas morn. Lemon Curd - if you're lucky your gift recipient will crack the jar right open and share a little with you. Limoncello - the all-time Foodista favorite, this delicious drink is well worth making. Beautiful poured into swing top glass bottles. Cranberry Orange Shortbread - beautiful and yummy! Seasoned Vinegar -  The easiest thing on the list to make and you can use your recycled wine bottles! We discovered this at a barbeque in Argentina. It’s simply this: pour a bunch of Kosher salt into a wine bottle. By a bunch I mean a bunch, like a cup. Add a few cloves of garlic, don’t be shy now. And finally, fill with white distilled vinegar and shake up that salt. Like wine, it just gets better with time. In fact, make it at least a couple of weeks in advance or tell the lucky recipient to let it age a bit to let the salt fully dissolve and the garlic to penetrate the vinegar. Feel free to add a big ole fat sprig of fresh rosemary too. This is so easy and staggeringly good on grilled meats, chicken, vegetable or sprinkled over fresh sliced tomatoes. Packaging Ideas: Jars: For any gifts being packaged in jars (i.e. Red Pepper Jelly, Harissa, Lemon Curd, Dukkah) I recommend half-pint (or pint) Ball jars, I love the wide mouth Platinum series too. Most supermarkets are well-stocked this time of year and they're relatively inexpensive, or check out Amazon.com for a good selection. . Tie on your own little hand-written labels with a bit of ribbon or raffia. Bottles: the limoncello is best in clear bottles because the color is gorgeous. I love these swingtop bottles on Specialtybottle.com or simply go for a less expensive corked or screw top bottle. Tin containers: also from Specialtybottle.com, these tin containers with clear tops are food-grade. Perfect for the salts and dukkah. I get the 4 oz. round ones. Cellophane baggies: check Amazon.com for a variety of sizes and colors, or your local craft store. Comments: Deborah Smith Great ideas. I will definitely be scaling back on gift buying this year. Pepper Jelly is my favorite thing on the planet, so I'll be fixing a batch for sure. Thanks for the jar resource. Dee Thanks for posting this. The vingar is really intriguing to me. I think I will make some and see how it comes out, then get the production line going!! Dee dreama These ideas are EXACTLY what I needed to know about for the holidays. They are perfect for a hostess gift for the holiday parties this time of year!!! Thanks for the blog. Mercina Hey, thanks for posting this. This is a really great idea. I've actually been trying out a couple of different recipes for fudge, thinking it would be a nice gift to give to friends for Christmas. Your lemoncello looks fantastic! Maris I love giving biscotti as a gift. There are some cookies that I feel like are best 1-2 days out of the oven but biscotti has a little bit longer of a shelf life. Some of your ideas are so great, and ones I would never thought of! Thanks! Marilyn Great ideas! Not only will they be just as good Down Under, but also I will be passing this site on. Have a wonderful holiday Season and (very) warm wishes from Alice Springs, Central Australia! Jackie What a wonderful post!! Thank you a million x over for this one. I was also thinking of making homemade pasta and pizza dough to give as gifts...does anyone know if they're OK to freeze so that they can be enjoyed year-round?? Sheri Wetherell I get frozen pizza dough at Di Laurenti's market here in Seattle and it bakes up wonderfully (you just let it rise for about a half hour). As for freezing pasta dough, I am not sure, but I don't see why you can't! Great idea, Jackie!! EW I love these ideas! They are great. The Lemon Curd sounds yummy! I found some really great homemade recipes and gifting/craft ideas online yesterday at http://www.nhplaydates.com/id13.html they are pretty kid friendly too, which helps a SAHM like myself have something constructive to do. Check it out if you have sometime, it seems you would like it!

foodista

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Creamy Porcini Polenta By: Sheri Wetherell Published: November 18, 2008 I know I've talked to you about polenta before, and specifically an exotic mushroom polenta, but before you ask me to apologize for what appears to be blatant redundancy let me just explain that this recipe, although similar, is actually quite different. You see, the last one was firm and grilled, and yes, quite tasty if I do say so myself. But this one...oh! this one is soft and creamy goodness. If the angels above had a charming little café this would surely be a standard on their menu. Creamy Porcini Polenta 4-6 servings 1 cup polenta 4 cups water 4 tablespoons butter 1 cup porcini mushrooms (dried or fresh) 1/2 cup heavy cream (or until desired consistency) 1 cup grated Parmesan cheese (or more to taste) Salt to taste In a large heavy bottomed saucepan, season water with salt and bring to a boil. Quickly whisk in the polenta until fully incorporated. Lower the heat to a simmer, add the butter and porcini and allow the polenta to cook, stirring occasionally for about 30 minutes. Finish by stirring in the cream and Parmesan cheese. If necessary, add salt to taste. Yields about 8 side servings (or 4 if you really like polenta). Comments: Michele November 18, 2008 I LOVE polenta...it reminds me of farina, cream of wheat, pastina...all things that remind me of my childhood. Rosebud YUM!! We are big polenta fans, and this version sounds fabulous. Must try it very soon. laneyfae I love polenta too! and am always looking for a good soft polenta recipe. Can this one be prepared ahead of time and then reheated? I'm thinking of making it for Thanksgiving, but we're traveling (via car) a few hours away for it... Thank you! Sheri Wetherell Yes, you can make this ahead of time! Just reheat in the microwave, stirring frequently. You may need to add a bit more liquid to soften it some more (broth, milk, or cream). [eatingclub] va... Porcinis in polenta -- gotta try this soon. It's been too long since I've had polenta. Grace After trying polenta with porcini mushrooms at Scarpetta, I've been looking for a great polenta recipe - thanks so much!

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2024-05-23T00:42:18.321809

Sunday Slaw By: Betsy Dorfman Published: November 18, 2008 This technicolor slaw is a lower fat version of coleslaw and makes delicious (and economical) use of leftover cabbage and carrots, and whatever else you might have fading fast in the crisper. Quantities are not critical but it is a good idea to have everything chopped or diced to roughly the same size. INGREDIENTS, veggies, all cut into approximately  1"  strips or pieces except as noted red or green cabbage or both celery red or yellow or white onions, if sharp in flavor mince fine. If sweeter the bits can be larger. carrots romaine lettuce water chestnuts, canned, drained and sliced (optional) INGREDIENTS: dressing enough for about 3 cups of shredded or diced vegetables 1 C plain yogurt or low fat sour cream or mixture of these 4 T or to your taste white wine vinegar or seasoned rice vinegar ( I like the Asian seasoned rice vinegar but if you use this omit any other salt or sugar) 1-2 T reduced fat mayonnaise, optional 1-2 tsp sugar or mirin (if you like a bit of sweetness/ or use the seasoned vinegar as above) caraway or other seeds (optional) salt and pepper to taste Whisk to combine all dressing ingredients in a small bowl and let sit 10-15 minutes, stirring occasionally. Stirring is hugely important if using granulated sugar to make sure it melts in Toss dressing with veggies about ten minutes before serving. This keeps well into a second day but the veggies will be less crispy and the overall mélange a bit runnier. We like it both ways, actually, and always purposefully make too much. The second day's runnier slaw can also be used as an ingredient in pita pocket sandwiches, combined with diced chicken or pork or fish. I sometimes thicken it up with a dab of  tahini (sesame paste) then add the sliced meat or even feta or other cheese. If going this route it is best to "stuff" the pitas just before eating or the bread will soak through and deposit the whole thing in your lap. For sure on a day when you have worn a white shirt and/or your favorite jeans. My mother used to purchase a version of this called "health salad" from a severe german deli, with a clear vinegary rather than a creamy low fat sauce. We like "Sunday Slaw" much better, and leave the virtuous part off the menu, especially if kids are at the table. Comments: dreama November 19, 2008 Slaw......my favorite!!!

foodista

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Wear Your Food By: Sheri Wetherell Published: November 19, 2008 I write about food, so you're probably wondering why you're staring at a picture of a robe. Aside from my love for food I also have a deep passion for anything bath-related: bubble baths, spa treatments, steam baths, essential oils..and soft, plush robes. The Spa at Marriott (yes, the hotel chain) carries this delicious robe by DreamSacks made of eco-friendly soybean and cotton. I've worn bamboo, but never soybean, so I find this intriguing. Apparently the soybean fibers are so soft they are compared to cashmere. Yum. Unisex sizes available in white (like tofu) and green (like edamame).

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Roasted Potatoes and Tomatoes By: Sheri Wetherell Published: November 21, 2008 You like potato and I like potahto, You like tomato and I like tomahto, Potato, potahto, tomato, tomahto, Let's just call the whole thing delish! Alright, alright, I'll keep my day job. I know I can't sing for squat, but my taste buds sure struck a fine cord when they tasted this dish. Tender, buttery new potatoes and sweet little red tomatoes lightly salted and roasted - the perfect side to just about anything: fish, poultry, a big fat juicy steak, or just a simple tossed green salad. Roasted Potatoes and Tomatoes Preheat oven to 475 degrees F Rub potatoes with softened butter or olive oil (or a bit of both! Restaurants do it, so can we!), Toss in a bowl with salt and fresh cracked pepper to thoroughly coat, Place potatoes in a roasting pan or on a cookie sheet and roast for about 30 minutes or until softened, turning frequently to brown all sides, Add tomatoes about 15 minutes prior to pulling the entire dish out of the oven. Comments: Maris November 21, 2008 I think it's amazing how little effort it can take sometimes to cook really delicious food! This looks great and so simple Jessica Bern I just printed this recipe. Even I think I can do this one. Please God, let it at least look as good as it does in your picture. Alisa I just finished making this and its soo good! I also tried tossing em up with a little pesto sauce and parmesan cheese and it was heavenly. Thanks for sharing this recipe, it really made my day! Rosebud Looks so devine! Will try it tomorrow night with the last of our beautiful little cherry tomatoes from our summer garden. Thanks, as always, for your lovely pictures and recipes. Dreama What a wonderfully simple and simply delicious recipe....thanks. Joanna i love roasted potatoes. their flavor is so much more complex than just a regular baked potato. i like how you added tomatoes. they give it a nice pop of color.

foodista

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No Cook Cranberry Orange Relish By: Sheri Wetherell Published: November 24, 2008 This is a beautiful tart and refreshing relish. Since you use the whole orange, including the rind, it is important to allow the relish to mellow for at least 2 days before serving, so today is the day to make it! No Cook Cranberry Orange Relish 1, 12-ounce package cranberries 1 orange, unpeeled 1 cup sugar Pick through the cranberries and remove any bad ones. Cut the orange into eights and remove the seeds. Place half the cranberries and half the orange in a food processor, fitted with the steel blade, and pulse until the mixture is evenly chopped, but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange.  Combine all ingredients in bowl and stir in the sugar. Cover and refrigerate for at least 2 days or up to 2 weeks.  Serve chilled or at room temperature. Makes about 2-1/2 cups Optional: this is also tasty with chopped pecans. Comments: dreama November 25, 2008 I'm going to try this relish for Thanksgiving. I wanted something other than plain old cranberry sauce...and now I have it!!!

foodista

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Spiced Nuts By: Sheri Wetherell Published: November 24, 2008 Even though we tend to stuff ourselves to the gills during the holidays it's always nice to have some snacks and treats to nibble and nosh on. The hors d'oeuvres line-up just wouldn't be right without a bowl of mixed nuts. Here's the perfect alternative to plain salt roasted mix nuts. Spiced Nuts 1 large egg white 1/4 cup granulated sugar 1 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon ground allspice 1/2 teaspoon ground cumin 1-3/4 teaspoons cayenne pepper 2-1/2 cups pecan halves or assorted nuts, such as cashews, walnuts or almonds Heat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except nuts; whisk into egg white. Stir in nuts until well coated; spread mixture in single layer onto an ungreased baking pan. Bake nuts for 15 minutes, then remove from oven. Using a metal spatula, toss, stir and separate nuts. Reduce oven temperature to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool. Break up any nuts that stick together. Store in an airtight container up to two weeks. Makes 2-1/2 cups. Comments: Carla Saunders November 25, 2008 I made up a batch of spiced nuts for a jazz concert I hosted. Try a batch substituting cinnamon. cloves and allspice for cumin,chili and pepper. Bring to a boil rum, vanilla, butter and sugar. Stir in toasted nuts then cool on a baking sheet. Yummy! dreama This sounds soooooo good! Thanks for the recipe. Shelly This is a Martha Stewart recipe! http://www.marthastewart.com/recipe/spiced-nuts?autonomy_kw=spiced%20nuts&amp;rsc=image_3 Very tasty! lloyd sounds sexual!! chris These are excellent. Just made a big batch for Xmas treat bags - but had to test several bowls of course. My guess is much better than the skillet recipes that call for butter, honey, carmelizing etc and look like sticky candy, these are a perfectly coated and just-hot-enough adult snack.

foodista

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Help Test Foodista By: Sheri Wetherell Published: November 25, 2008 It's almost here! We're finally getting getting close to launching Foodista.com - The Cooking Encyclopedia Everyone Can Edit - yes, there's going to be more than just the blog! We would greatly appreciate your help in testing and adding content in anticipation of our public release. Some of you have already received our previous invitation to sign up, but we're looking for more volunteers! Sign up for an invite. We won't share your info with anyone! Comments: Carla Saunders November 26, 2008 Yes ! Yes !! Yes!!! I would love to help you test and add content to Foodista. I want a better website to go to when I am looking up recipes. I'd like to share my stuffing for turkey. I'd like to know more about brining a turkey. Could I send Foodista a picture I took of my turkey after I cook it? I'm looking forward to seeing what happens next on your website. symposio Thanks for the invite! I'd love to help in any way I can. All the best Gale Thanks, will spread the word to other friends. Bria Silbert I'm a friend of Gale's and would love to help participate! Krissa Schwartz Noah told me you've been working on a food blog and I had to comment on your site. I would love to help in any way I can since I'm so passionate about food. Be in touch! Lisa Granger I'll help. I'll share some of our local (Trinidad and Tobago) recipes. Marsha Barninger Can't wait to test and share recipes! Matt Bertles Beautiful site. Looking forward to watching it grow. Charles Ravndal I will spread this site to my readers as well soon. Now, I am going to check some recipes purplegirl Great concept. Count me in!

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2024-05-23T00:42:18.321809

Chicken Fricassee With Red Cabbage By: Sheri Wetherell Published: November 26, 2008 Chicken fricassee is a classic chicken stew, typically so thick that it's almost a sauté. This one-pot dish is delectably rich and comforting! In this version, the chicken is cooked smothered in red cabbage. By the time the chicken has finished cooking the cabbage has broken down into a sweet, dense sauce. Serve it over creamy polenta for a dish that is pure heaven. It's an easy recipe that can be made any night of the week! Chicken Fricassee With Red Cabbage Adapted from Essentials of Italian Cooking 1 cup onion sliced very thin 1/4 cup extra virgin olive oil, plus 1 tablespoon 2 garlic cloves, peeled and halved 4 cups red cabbage, shredded fine (about 1 pound) 3-4 pound chicken, cut into 8 pieces 1/2 cup dry red wine Fresh ground black pepper Salt to taste Put the sliced onion, 1/4 oil, and the garlic in a sauté pan and cook over medium heat until the garlic turns a deep gold. Add the cabbage, sprinkle with salt, and stir thoroughly until well coated. Reduce heat to a gentle simmer and cover. Cook cabbage for about 40 minutes, turning occasionally, until it becomes tender and has reduced. Wash the chicken pieces and pat dry. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Once oil is heated add chicken skin side down. Once browned, turn to brown the other side. Transfer all pieces, except for the breasts, to the cabbage pan. Turn the chicken over in the pan with the cabbage, add the wine and pepper. Place the lid on the pan, leaving it slightly askew to allow steam to escape, and continue cooking at a slow simmer. Turn the chicken occasionally, sprinkling once more with salt. After 40 minutes ad the breasts. Cook for about 15 minutes until tender and the meat comes easily off the bone. Transfer everything to a warm platter and serve immediately. Serves 4 Comments: Nina November 30, 2008 I went out to dinner the night after Thanksgiving, as if I needed to eat more. And low and behold there was a dish on the menu that sounded just like this minus the cabage. I had to order it as your picture had looked so good. It was delicious. I loved the combination of the creamy polenta and cripy chicken. Ok so now I am going to havetoo make this on my own. Thanks for inspiring me. Sarah Wonderful! I made it for guests and served it as suggested and they loved every bite! I cooked it a little longer than suggested because the chicken was a little chewy at the end of 40 minutes.

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2024-05-23T00:42:18.321809

Turkey Soup By: Sheri Wetherell Published: November 28, 2008 I can barely think of food today. After our Thanksgiving feast yesterday I am still.so.full. You'd think after feeding 18 people there would be no more food left over, but oh contraire! Our two refrigerators are still as packed as my belly. The perfect light meal that knocks out some of that left over bulk is the classic day-after-Thanksgiving meal: Turkey Soup. I promise, a nice warm bowl of this will calm that overstuffed tummy. Turkey Soup You could also substitute chicken. Want it even lighter? Make it without noodles. 1-1/4 pounds boneless turkey meat 2 tablespoons butter 1 tablespoon olive oil 1 large yellow onion, diced 3 large cloves garlic, minced 1/4 teaspoons dried thyme 1/4 teaspoons dried basil 1/2 teaspoon chopped fresh rosemary 1 quart homemade broth from turkey carcass 1 cup water 2 carrots cut into thin rounds 1 cup small pasta (such as shells or bowties) 2 celery stalks, chopped 1/2 cup chopped fresh parsley Juice of 1/2 lemon Handful of fresh spinach Salt and freshly ground pepper Heat butter and oil in large pot and add the onion, garlic, thyme, basil and rosemary.  Saute on medium heat until onions begin to brown, about 5 minutes. Increase heat to high, add broth and water and bring to a simmer.  Add carrots and cook until tender, about 10 minutes. Add the pasta and celery and cook until just tender, about another 5 minutes.  Then add turkey meat and spinach.  Stir in parsley and lemon juice. Makes 6 servings. Comments: Nina November 30, 2008 My husband is dieing for me to make turkey soup. Do you cook the pasta first or in the broth? I usually do turkey and rice, but this year I might try the pasta. When you make your broth what else do you put in with the turkey carcass? Barnaby Dorfman I like to cook the pasta separately first, but I think that is more of a matter of taste. If you cook it in the broth, it will thicken the soup. One way to really maximize the flavors in the broth is to roast the turkey carcass with vegetables before you make the broth. I like to use a lot of the trimmings of vegetables for this as well, so the tops and bottoms of celary, onion skins (yup the whole skin), carrot peels, garlic skins, parsley stems. They all have flavor and don't worry about grit or dirt, that all gets strained out with the bones or left at the bottom of the pot.

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2024-05-23T00:42:18.321809

Lamb Spare Ribs with Kabocha Puree and Walnut Pesto By: Sheri Wetherell Published: December 1, 2008 A few weeks ago we drove out to Walla Walla to do a little early spring release wine tasting. At one beautiful winery, Abeja, we were blown over by the fine wines as well as the food offered at their autumn-held celebration. Chef Pascal Sauton from Portland, Oregon's Carafe Bistro prepared a dish so delectable we returned the following day for another tasting (or five). The small plate that had the four of us nearly begging for more was the Lamb Spare Ribs with Kabocha Squash Puree and Hibbits Ranch Walnut Pesto. It was a tender, unctuous section of rib that had been slow roasted until the meat was falling off the bone, served atop a subtly sweet puree of kabocha squash (a Japanese pumpkin), then drizzled with a delicious earthy walnut pesto. Here is our recreated version: Lamb Spare Ribs, Kabocha Puree & Walnut Pesto Lamb ribs, cut into thirds (about 3" in length) 1 kabocha squash Olive oil Fresh parsley, chopped Raw walnuts Walnut oil Salt and pepper to taste Crushed garlic and lemon zest Slow roast the ribs until meat starts to pull away from the bone. To make the kabocha puree: Cut the kabocha into 2 inch pieces, remove seeds. Place onto a baking sheet, sprinkle with salt and pepper and drizzle with olive oil. Roast for 40-60 minutes in a 400° F oven or until tender. Remove from heat and allow to cool slightly. Once cool enough to touch remove outer green skin and place in a food processor. Puree the squash mixture until smooth. To make the walnut pesto: Roast walnuts in a 350° F oven until golden, turning frequently. Pulse in a food processor until in small pieces, but careful not to create a paste. Add chopped parsley, drizzle in walnut oil and pulse until a medium-moist consistency is reached. You don't want it too pasty or too dry. For added flavor toss in some finely crushed garlic and lemon zest to taste Serve ribs on top on the puree and spoon the pesto over the top. Comments: gammypie December 2, 2008 Looks amazing! Peter This reminds me of some lamb riblets I had recently in NYC...fall off the bone is right...scrumptious too! ann I tried this last night and I am still savoring the memory. It is a perfect mix of flavors and textures. I plan to serve it for our Christmas eve dinner. MyLastBite I'm not a big fan of lamb, but your photo makes me want to eat it NOW! Des I need to try this right now! Your description and picture make it look amazing. I haven't had much experience cooking with lamb, looks like I found my first recipe to try.

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2024-05-23T00:42:18.321809

Lamb Shepherd's Pie By: Sheri Wetherell Published: December 2, 2008 Shepherd's pie is a comforting meat pie made with layers of lamb (typically leftover from a previous meal), carrots, peas, and topped with a "crust" of fluffy mashed potatoes. In the late 1700s, when the potato was first introduced as an edible crop, shepherd's and cottage (made with beef) pies became an affordable dish for rural workers. Shepherd's pie, like its cottage cousin, is easy to make and follows no hard-fast rules when it comes to ingredients or assemblage. Use whatever vegetables suit you, though carrots and peas are hard to beat, we've also used mushrooms and corn, both of which are quite common. Line the dish with a "crust" of mashed potatoes or simply top the pie with a hearty layer. Whichever way you do it, it will come out delicious. Shepherd's Pie Serves 8 Instructions: For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup whole milk or heavy cream 2 tablespoons butter Kosher salt and black pepper, to taste For the lamb filling: 2 tablespoons vegetable oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 1/2 pounds ground lamb or leftover lamb, ground or finely minced Kosher salt and black pepper, to taste 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce A pinch each of dried rosemary and thyme 1 cup frozen peas, thawed Directions: Preheat the oven to 400 degrees F. Prepare the mashed potatoes: Peel the potatoes and cut into quarters. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to a simmer and cook until tender, approximately 10 to 15 minutes. While potatoes are cooking, warm the milk and butter in the microwave for about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the milk, butter, salt and pepper. Continue to mash until smooth but take care to not over mash or the potatoes will become gummy. Prepare the lamb filling: While the potatoes are cooking, prepare the filling. Pour the vegetable oil into a large skillet and set over medium high heat. Once the oil is hot, add the onion and carrots and sauté until they begin to lightly brown, about 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, about 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the carrots and peas to the lamb mixture and spread evenly into a deep baking dish. Top with the mashed potatoes, smoothing to the edges of the baking dish with a rubber spatula. Place on a parchment or foil lined sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove from oven and let rest at least 15 minutes before serving. Comments: Gene December 3, 2008 Right on- made one recently too... http://eatdrinkman.blogspot.com/2008/11/shepherds-pie_28.html comey_lote Thanks for dropping at my blog.. Nice site u have...and the mouthwatering recipes are awesome!! the photos make me tempted even more!! Rosa Oh, how comforting! That pie looks incredibly good! Cheers, Rosa Peter Oh yes...this speaks to my early days in Toronto when a good, genuine Shepherd's Pie could be ordered. Seduction Meals Yummy, nice recipe and a great winter meal Nicole Yummy recipe looks delicious. A friend of mine makes a yummy shepard pie but nothing like this one. I am going to give this a try for sure. YUM! Terrific Site. Keep up the good work. Nicole

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2024-05-23T00:42:18.321809

Persian Cucumbers By: Betsy Dorfman Published: December 2, 2008 These Persian cucumbers were so delicious we skipped adding anything and ate them as is. In fact, a good portion of them disappeared before the main dish was served. These are not technically "seedless" but the seeds are small and soft and entirely edible. The skin is generally edible too unless you happen to find a deviant grocer who has felt the need to wax them. If waxed it is better to peel them, alas. Similar to Japanese cucumber these are crisp and slightly sweet with, common to all cucumbers, a high water content. They can go "mushy" pretty quickly if stored one atop the other in a closed container. Don't wash them until ready to use and weed out any that have fainted in the crisper. Like Victorian aunts, if one keels over the others will follow suit. We especially like these cucumbers (had the remains for lunch today) sliced and sprinkled with sushi vinegar or other seasoned vinegar containing a bit of sugar. The salt plus sugar content in the vinegar perks them up but doesn't mask the delicate taste as a heavier or oily dressing might do. Comments: Sheri Wetherell December 2, 2008 I love Persian cucumbers! They are so tender and crisp. What a nice simple and healthy thing to have after the gluttony of Thanksgiving! Thanks. Michele I've never seen these before but I love cucumbers. Used to be big on kirbys but now I love the english hothouse kind. Where can I find these? Betsy Dorfman I found these cucumbers at Trader Joe's recently here in Los Angeles. You should be able to find them, or their close cousin the Japanese cucumber, at most farmer's markets. Seth Knight We only buy Persians...from TJ's. We also toss them in sushi vinegar with a touch of sesame oil and chopped onion; a simple and refreshing salad. Kasey My family has been eating Persian cucumbers since I was a little kid. It is amazing how flavorful they are compared to those big English ones. They're perfect in simple salads and just plain! TikiPundit First tried these only about a year ago. A local Indian grocer had them and urged me to try. They're fantastic! Agree with keeping anything mixed with them to a minimum, to maximize their taste. gaga I've never had persian cucumbers, but I'll keep my eye out for them. Your presentation is gorgeous!

foodista

2024-05-23T00:42:18.321809

Black Lava Flake Salt By: Sheri Wetherell Published: December 3, 2008 I admit it's odd thing, but I get as much pleasure out of discovering some new spice as I do buying a cute pair of shoes. Crazy, I know. It's a strange rush. The quick little inhale when you spy those perfect heels and the excitement when they fit like a glove. It's the same with spices. Like when I saw this amazing salt for the first time at World Spice, our favorite spice shop in Pike Place Market. I literally got giddy with excitement. This black Mediterranean salt is less flake-shaped but rather more like itty-bitty pyramids. It truly is fascinating. Coated in charcoal it becomes white when wet (or licked off as I discovered!) It has a mild flavor, which makes it pair nicely with practically any food (we sprinkled it on top of paté and a lamb shepherd's pie). And, of course, makes a striking presentation! Like tiny ancient ruins sitting on top of your food. Hmm, makes you wonder from where the Mayans got their inspiration for Chichen Itza. Comments: Rosebud December 3, 2008 How beautiful! I can almost taste how delicious those little pyramids must taste just reading your wonderful article. Keep up the good cooking. Greg Bulmash How big are those little pyramids? Do you grind them or throw them on dishes whole? Sandra How interesting ! I've never seen this and it looks a bit odd, but worth trying :-). Barnaby Dorfman The flakes are very delicate and break very easily, so you throw them right on top of your food. The biggest little pyramids are about a half inch across. Rosie Many thanks for calling by my blog and for your kind comment. It's lovely to *meet* you and you have a lovely site here. I've never heard of this salt before but I also like to try new tastes of food stuff.

foodista

2024-05-23T00:42:18.321809