Results tagged “recipe”

Soup season has officially begun, and we couldn't be more excited. The simplicity of throwing all of your favorite ingredients into one meal, and the quick and easy cleanup from cooking everything in a single pot is enough to keep a smile on our face all winter. Especially when you're full and drowsy and the last thing on your mind is doing the dishes.

We don't normally eat a lot of pasta on a regular basis, but when we do there is one stand-out recipe for penne with sausage and cream sauce that we always seem to turn to. This recipe happened to become tucked away in our Joy of Cooking by complete accident years ago--and up until two days ago, we'd never had to think about how much we might miss it if it were gone. But that was so two days ago.

The world would be a better place if there were less bad mojitos. What's a bad mojito? One that tastes of rum and 7Up with annoying bits of some strange green herb getting in the way. What's a good mojito? A glorious, transcendent marriage of mint and lime, a touch of sweet, a subtle punch of alcohol. In a word, refreshment.

Are you looking for an inexpensive way to show off your gourmet taste and talents? Consider staying in and making pizza the next time you want to have a romantic evening with someone special. It involves experimentation, lots of hands-on interaction, and then you can eat it without silverware so there's less to worry about the morning after. Drink lots of inexpensive wine with it. Few things break the ice easier than making pizza and drinking wine.

Readers, say hello to Paul Redman, a Chef Instructor at the International Culinary School at the Art Institute of Seattle, who is going to be talking about cooking for us. He has written for San Francisco magazine and the Daily Californian, and you'll see why--he's good.

Now that we’ve done our best to establish your right to purchase citrus from California with a clean conscience, we can now return to our original task of selling you on the incredible wintertime citrus that is available right now. Here's a list of our favorites.
• Meyer Lemons: enough said.
• Blood Oranges: Originally from Sicily. Sweet and delicious with a slight raspberry flavor, plus their bright red color is reason enough to buy them, as it is a color that will not naturally occur in Seattle until June.
• Honey Tangerines/Minneolas: Both extremely juicy and extra sweet. Honey Tangerines have a lot of seeds, so we often buy these just to juice them or to make sorbet. Minneolas, a grapefruit/tangerine hybrid are seedless and easier to eat.

Recently, we’ve been hit with a long string of requests for a molasses cookie recipe. For some of you on-top-of-things types, we may have come too late in the holiday cookie-baking process. We can only hope you’ll consider making more as the city is buried under a blanket of snow, so: we know you’re home, we know you have time, and we know you want cookies.

It seems that before Thanksgiving is even over, we are encouraged to panic over the fate of our leftovers. This seems strange, as we’ve always found it remarkably easy to get rid of leftovers by refusing exit to any guest without a plateful. Barring that, there’s always turkey curry salad. Still, there are a couple of Thanksgiving purchases that cannot so easily be passed off or reused; among them is pumpkin purée.

Recently, a major renovation of our pantry was conducted in an effort to oust the Indian meal moths afflicting our apartment. We tend to buy our staples in bulk, so our pantry is rife with the kind of flimsy and easily infiltrated baggies beloved among Indian moths. Tearfully, we threw away bags of unused arborio rice, granola, and fun spiral pasta, until at last we came across a tin that had proven sturdy enough to resist the moths: John McCanns Steel Cut Irish Oatmeal. After not insignificant efforts, we managed to pry off the lid to find a pristine cache of the beautiful oats. We could have cried.

While Seattlest's Katelyn has a healthy obsession for the perfect sandwich, we have similar devotion to finding the most delicious fall soup. In fact, the one saving grace of the imminent fall and rainy days is that it is soup weather. When it starts to rain in Seattle, our thoughts turn to soups of all kinds--pho, creamy butternut squash, Cafe Presse's soup of the moment, anything and everything on Hopvine's soup list, and the old delicious standard: a bowl of tomato soup and grilled cheese. We can't wait for October, when the already-mentioned beloved nectar that is Hopvine's home-made soups becomes available in the Southwest Pumpkin variety...a soup which we may be guilty of having dreamt of.

Last week we had the pleasure of eating a remarkable salad at Tavolata. Composed of sugar snap peas, almonds, white anchovies, and mint, this simple salad was the highlight of our meal. The snap peas were radiant green and still crunchy, the almonds were perfectly cooked to a dark golden brown, and everything was dressed and seasoned just enough. However, the salad’s most beguiling feature was the way the peas were cut: longways, right down the middle.

A friend of Seattlest sent us a link to Cakespy's examination of the history of the ubiquitous pink frosted cookie. Turns out "ubiquitous" only applies in the Seattle area:

If you don't live in Seattle, you might not even know about this cookie (while it exists elsewhere, we've never seen it in quite the same proliferation in our assorted travels); even if you do live in Seattle, you might not have stopped to question why it is that this confection is always around--gas stations, delis, grocery stores, drugstores--everywhere!

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer's market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer's market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

There they were last night, perched at the counter at Steelhead Diner, enjoying a glass of bubbly and gossiping with the chef: Jon Rowley and his wife, Kate McDermott, quietly celebrating their appearance in the new issue of Saveur. The least ostentatious of Seattle's food stars, Rowley is probably the most influential. He's the oyster guru, the peach guru, and above all the salmon guru. No one in town has done more to change the way we eat, or the way our farmers and fishers think about the food they grow or catch.

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer's market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

(This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.)

(This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.)

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer's market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs. Note: This weekend we are injured reserve, so trading in the visor and clipboard for some playing time is Seattlest Courtney.

(This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.)

(This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.)

(This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.)

Things we love: The football, themes, and the films of Joan Crawford

What a workload, what a record! For close to ten years, 3,500 nights in a row, the barkeeps at Tini Bigs have been shaking, stirring & pouring. Not to mention researching, developing & testing, testing, testing. (Who can say as much? 13 Coins and Denny's, those always-open stalwarts, don't have the same reputation for innovative drinks, to say the least.) To celebrate, owner Keith Robbins dropped the price of libations to $3.50...for a couple of hours.

Do you consider Tillamook cheddar in your grilled cheese sandwich "settling"?