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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
Main Course
Tyler Florence’s Mac ‘N Cheese with Peas and Bacon
Mac 'n cheese has long been one of those staples that everyone is always trying to improve despite how fabulous it already is in its most basic incarnation. Does it really need lobster? Or 4 or 5 different cheeses? Or truffle oil? There are lots of creative variations, but I think Tyler Florence has hit…
July 6, 2009
Main Course
Recipe: Magic 8 Ball Zucchini
Magic 8 Ball Zucchini (makes about 3 medium zucchini) 3 medium 8-ball zucchini, rinsed and hollowed out 1/2 lb. ground lamb 1/2 medium onion, chopped 1/2 t. (or so) dried oregano 2 t. tomato paste 1 sm. tomato, chopped 1-2 T. Italian parsley, chopped 1-2 T. feta 1/2 c. cooked brown rice 1/4 c. (or so) water This is one of those guideline recipes. If you…
June 23, 2009
Main Course
A 3 Hour Tour: Lasagne Bolognese
Almost every Lasagne Bolognese I've ever had includes ricotta and about a pound of grated mozzarella -- you know, the Italian-American version. It weighs about 15 lbs. when you put it in the oven and you'll be eating the leftovers for days (and paying the price later on the treadmill). After our recent trip to Italy,…
June 18, 2009
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