It's November. It's time for pumpkin spice every thing, for trotting out the fresh green bean casserole recipe and talking how it's so much better than the old canned thing your grandma served, and for singing the praises of Brussels sprouts. Ugh, Brussels sprouts? You either love 'em or hate 'em. Until recently, I thought I…
It’s the waiting that kills me. The calendar says late May, and yes, we’ve already been teased with some beautiful sunny days, but summer isn’t yet here. It’s a promise, it’s right around the corner. And as much as I like diving head first into a tomato salad, it’s not time yet. It is time…
This wasn't supposed to be a blog post, just dinner on Monday night. There are no photos of cherry tomatoes casually rolling toward the edge of the counter, or a scatter of pasta strategically positioned behind the bowl. There's not even a fork, just a quick snapshot because I was texting it to Wolf to get him to hurry up on home. Then, I was pleasantly surprised by how fast and delicious it actually was, so, well, here we are. Gemelli con salsiccia e pomodorini…which sounds fancy, no? Gemelli with sausage and cherry tomatoes. Let’s go.
Beets were on my top food offender list when I was a kid. Beets didn’t come from a farm or the grocery store, they came from a salad bar. Sizzler, Soup Plantation, even Carl’s Jr. (yes, they had a salad bar in the ol' days) all had ‘em. Sliced or julienned, my auntie would pile…
I’m tiptoeing into Fall. The last few mornings there’s been more of a chill in the air, but the afternoons are still warm. I'm still wearing flip-flops, but with long sleeve t-shirts. My cherry tomato in a hanging pot is in its second wind. This is when we keep our fingers crossed for one last push. Last night’s pasta carried that forward. Summer's Lite Brite punches of heirloom tomato and basil were left behind, making way for the earthiness of mushroom. We (er, I) haven’t quite given ourselves (read: myself) over entirely to the autumn, but this mushroom ragu was a first tentative step.September is about new beginnings, well, at least as far as the school year goes, so maybe that’s why OJ kicked off his new diet and exercise regimen now. Whatever it is, this new deal is already changing the way we eat (and I thought we were in a pretty good place to start with).
The main challenge? Everything is weighed separately – 100 g protein, 80 grams carbs, however many grams fat. But when I start to look at how I cook, how do you calculate vegetable soup or pot pie or a casserole of any kind? Everything is mixed in.
This first week there’s been a lot of grilling going on. Last night flank steak, over the weekend we grilled chicken. And it was that chicken that formed the basis for this chicken tikka pasta salad.
As a food town, Seattle may not have the swagger of New York or San Francisco or LA, but it stands on its own. Ask foodies across the country about Seattle and they might mention Pike Place or the fact that Tom Douglas catered a fundraising lunch for President Obama, but ask them if they’ve heard of Kirkland, Washington and they’ll say, “Oh yeah, like at Costco. Kirkland.”
A Microsoft bedroom community, Kirkland is the home of Costco #1, but it’s also the home to one of the best restaurants in the Seattle area -- Café Juanita. Specializing in northern Italian cuisine with a focus on locally sourced ingredients, Café Juanita is casually elegant, at once special occasion and neighborhood spot. You might know chef/owner Holly Smith as winner of the James Beard Foundation’s 2008 Best Chef Northwest, or for her turn on Iron Chef America, where she won her bout with Iron Chef Cat Cora. This year, Chef Smith was nominated as Outstanding Chef in the US by the Beard Foundation. But I gotta tell ya, I didn’t need the Beard Foundation to confirm that Chef Smith’s got game.It's been four years and I'm still having a hard time adjusting to the seasons in the Pacific Northwest. I'm used to strawberries starting in late January, asparagus starting in April and lasting nearly to the fall, stone fruit starting in May, and then being socked in by June gloom. But if there's one benefit…
Have you ever stood in the pasta aisle at your grocery store and noticed they carry 4-5 different brands of spaghetti or farfalle? Then they've got capellini, fettuccini, linguine, orecchiette, penne, orzo, and then you get down to the bottom shelf and there are the egg noodles. But where are the large elbow macaroni? Small elbows, check. Large elbows? Nope. When did the large elbow fall out of favor? Did it get pushed out by the whole wheat and rice pasta?
I've never been a super big fan of prosciutto, preferring instead the more bacon-like pancetta. Something about the texture, its sort of stretchiness and flavor just put me off. But lately, it's growing on me. (See the grilled pizza with prosciutto and arugula). When it's cooked just a little bit, prosciutto is an entirely different animal. And its saltiness is perfect in this baked pasta dish.
