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corn fritters
Recipes
bills corn fritters
If Americans have heard of Bill Granger, they’ve probably either been to his restaurants in Sydney (and now Japan, apparently) or possibly seen his show, “bills food” on the Cooking Channel (Sunday mornings, 9 a.m. ET -- plug plug!). Why Curtis whats-his-name is catching on Stateside and bill remains a secret, I can’t tell –…
May 20, 2011
Recipes
Chilled Banana & Pistachio Rice Pudding
There’s no meal that rice is excluded from at my house – breakfast, lunch, dinner, snack, appetizer, entrée, dess--errrr-–no. I’ve never been a big fan of rice for dessert. I didn’t like Botan Rice Candy growing up, but its got its own Facebook page, so apparently a lot of people do (at least 1,955 as…
May 17, 2011
Baking Recipes
Outrageous Pretzel Bars
I love chocolate covered pretzels. Earlier this week Adam Roberts, the @amateurgourmet, retweeted @JustinChapple's Outrageous Pretzel Bars in Food and Wine magazine. Cookie layer + fudge layer+ pretzels = straight into my recipe file and off to the grocery to buy 2 bags of chocolate chips. Three notes: 1. Even spreading is important for the layers. From…
May 15, 2011
Main Course Recipes
Calendar Says May, Weather Says Soup
After a beautiful sunny day yesterday, well, most of the day, Mother Nature is back to the same ol', same ol' in the Pacific Northwest. While other people are persevering and standing at their grills in their rain slickers, I gave in and made a stew.  I started out thinking about making a daube, or…
May 15, 2011
Main Course Recipes
Ingredients for Life: Gochujang
Tofu, love it or hate it, is a blank canvas for flavor. I hear you snickering over there, "Blank canvas for flavor. That stuff is BLAND." On it own, plain, it is bland, no doubt. But maybe that's why Asian cultures have been dousing it for centuries in miso, soy sauce, ginger garlic sauce, red…
May 14, 2011
Main Course Recipes
Leftovers: Quick(ish) Posole Rojo
Years ago at Hop Kiln Winery we had a crockpot posole rojo with chicken that was a revelation with Marty's Big Red - a meritage that's now just called "Big Red."  I later discovered posole is really meant to have pork, and should be made with dried chiles and dried hominy.  So the whole thing…
May 8, 2011
Recipes
Happy Cinco de Mayo: Grapefruit Margarita
Print Recipe Grapefruit Margarita Ingredients Wedge of lime 2 teaspoons coarse margarita salt 14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits) 1 ounce lime juice 5 ounces reposado tequila 2 ounces triple sec 4 slices grapefruit or twists Instructions 1 1. Run a lime wedge…
May 8, 2011
Main Course
Saturday Night Special: Braised Chicken w/ Dates
Cumulus' Cracked Wheat and Freekeh Salad One of our best meals on our trip to AUS/NZ last fall was at Cumulus in Melbourne. Sort of a shared plates concept, one of the dishes we had a was tabbouleh-like salad, with freekeh, bulghur, mint, parsley, almonds and barberries, garnished with dollops of creme fraiche. And it's…
March 28, 2010
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