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Recipes

15
Jul 2014
Just for Fun Not About Food Recipes

Urban Craft Uprising: Pretty Kitchen Stuff

In the way back times of the Internet, circa 2000, people were predicting you'd be able to watch TV shows online and be able to immediately click and buy the clothes Rachel or Monica were wearing. And though product placements have gotten waaaaaay more overt on TV and elsewhere, I'm still not seeing them convert that directly to purchases. What's interesting is ID'ing items, whether paid placement or not, has made its way into the food world to some extent.  Have you noticed that Food and Wine has been adding prop captions to their photos? For those of us who have too many dishes and utensils, but always seem to find room for more, I love not having to see if they've included sources at the back of the magazine.  I can't say I've bought anything as a direct result, but clearly there are a lot of us coveting pretty dishes and linens and utensils. This weekend, I went to Urban Craft Uprising in Seattle and picked up some tea towels and other kitchen accoutrement that I'm sure you'll soon be seeing here.  So today's post isn't really about the raspberry mint sorbet, it's more of an excuse to show off some cute kitchen stuff I've picked up along the way. I will say, by Seattle standards, it was hotter than Hades this weekend, and when it's that warm, even ice cream seems a little too mookie to really provide the refreshment you need. Hence, the sorbet.
08
Jul 2014
Cooking Recipes Side Dishes

Taco Bar: Mexican Rice & Roasted Tomatillo Salsa

red chorizo tacos | dailywaffle

Tacos seem like a simple food. A stack of tortillas, a little meat, a little onion, cilantro, a spoonful of salsa. Hit your local taqueria, order 2 or 3 and there’s lunch.  At home, tacos quickly spiral out of control. No taco plate is complete without rice and beans. And wouldn’t some escabeche, pickled carrots and jalapenos, be good alongside? And what about guacamole? You’ve gotta have guacamole.  Suddenly, your quick and dirty dinner has dirtied every pan in the house.

 

But what can you do? Summer, right about now, might just be the best time for a taco bar. Tomatillos and tomatoes are just coming in at our market, summer squash is plentiful. Chiles aren't far behind. There was no question we’d wrap the July 4th holiday weekend with tacos – with two different approaches to pork tacos from the Homesick Texan Cookbook and the accompanying sides.

27
Jun 2014
Cooking Recipes

Make Strawberry Jam Before It’s Too Late!

Strawberries have a lot in common with regret. And with the old adage, “Don’t put off until tomorrow what you can do today.” If ever there was such a thing as a fleeting moment, strawberry season in the Northwest truly is it.  The first local strawberries seem to appear in early June and by the end of the month, they’re nearly gone.  If you want to get technical about it yes, there are ever-bearing varieties here, but the June bearers – the Puget Crimson, the Puget Reliance, the Rainiers – seem to make the most flavorful jam. For a kid who grew up in California, strawberry season stretches from as early as late January nearly all the way to the fall, before starting again. It’s a luxury that we just don’t have this far north.   You’ve got to pay attention to the calendar and the moment the strawberries come in, start tasting and making jam.  Unlike last year, when I first started dabbling with jam, I only made strawberry once, and as a refrigerator jam to boot, not realizing what I’d be missing come January and February.  This year, I was ready. Sort of.
20
Jun 2014
Cooking Pizza Recipes

FridayNightSlice: DailyWaffle Deluxe

deluxe pizza If you're a Trader Joe's shopper, you know some items don't stick around long.  They appear on the New Items shelf one week and a month later, they might be gone, not popular enough to keep their shelf space.  I worry that the Hot 'n Sweet peppers are going to be one of those items, especially around here, where most people ask for 1-star spicy at restaurants.  These little peppers are fan-freaking-tastic on pizza and they're one of the items on today's #FridayNightSlice -- the DailyWaffle Deluxe.
29
May 2014
Recipes Side Dishes

Keep It Simple, Smarty: Sesame Sugar Snap Peas

daeji bulgogi and sesame sugar snap peas Read recipe headlines or captions and you might think cooking has turned into a version of Name That Tune.  Take any dish, let’s say a salad in this case.  Can’t you just see it, opponents stand across from each other on a cardboard cut out game show set, sizing each other up, looking for tells. The Good, the Bad, and the Ugly practically plays in the background. “Jim, I can make that salad in 7 ingredients,” says Contestant #1. “I can make it in 5,” replies Contestant #2. #1 rocks from left foot to right to left again.  “Uhhh, Jim, I can make it in 3.” Sensing uncertainty, #2 points, “Make that salad.” Alright, let’s do it. Easy peasy Sesame Sugar Snap Peas.
21
May 2014
Recipes Travel

How to Stock a Vacation Rental Kitchen

kauai montageResort vacations hold a certain allure with quick access to restaurants and poolside drinks and two towel refreshes a day, but if you’re traveling with more than two people or for an extended period of time, a vacation rental just might be the way to go. In major cities, a well situated apartment can give you a good home base for seeing the sites; at the beach, it can you give the peace and quiet, and privacy you just won’t get at a hotel. And, you can cook for yourself. On the one hand, some would say, “It’s vacation – why would you want to cook?” Well, if say, you’re entertaining the idea of a trip to the north shore of Kauai, a vacation rental with a kitchen gives you the flexibility to really enjoy farmers markets and eat local on your own. Depending on your budget, it can help save a few bucks as well.
18
Apr 2014
Cooking Pizza Recipes

Friday Night Slice: Kale, Calabrian Chile & Mozzarella Pizza

kale calabrian chile pizza |dailywaffle You know who really needs Spring Break? Adults. Teacher friends, you were smart to get into education. It’s a job I know I could never do, let’s face it, unless I taught 1st or 2nd grade, all the kids would be taller than me. But more than that, you get breaks! We’re just back from some time in Hawaii for the annual escape to sunshine, hence the radio silence around here. The one thing we didn’t have for the duration of our trip was pizza. Hanalei Pizza Company is gone, about to be replaced by a Puka Dog. So, for the first time in ages, we went 10 days without even a slice of pizza. Since we had nothing else in the house, pizza was our first meal back. And whaddya know, my first post back is a Friday Night Slice. Today’s slice is a vegetarian Kale, Calabrian Chile & Mozzarella pie with thinly shaved garlic.
28
Mar 2014
Cooking Pizza Recipes

Friday Night Slice: Pineapple + Jalapeños = Pineapeño

No one has really committed to Spring yet.  We’re still in the rainy season and our grill remains bundled up, still in its winter slumber, but this week's Friday Night Slice is one you can make today and carry into the summer barbecue season. I can’t say I know exactly where this one came from.  Was it a craving for island breezes and sunshine? Or just a passing thought about the pepperoni and jalapeño from Pizza Port? Maybe both.  This week’s slice is a vegetarian pizza I’m calling a Pineapeño.
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