newtons

Cardamom Strawberry Newtons

This is one of those favorite childhood cookies. This recipe is a nod to the Fig Newton, but switches for the season by using strawberry jam....

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Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans

Serves 6 | active time 20 minutes A perfect balance between bitter and sweet, endives and apples are a classic combination. Paired with a creamy, tangy buttermilk dressing and maple-glazed pecans, this simple, texture-filled salad is a delicious beginning to the holiday meal. Salad 5 endives, ends trimmed, leaves separated 2 apples (Honeycrisp, Gala, or Braeburn), thinly sliced 1/8 cup finely sliced red onion 1/2 cup maple-glazed pecans (see below) or toasted pecans 1/4 cup crumbled, cooked bacon (optional) Maple-Glazed Pecans Toss raw pecans with pure maple syrup, lightly coating. Salt and pepper. Spread out on a lightly greased cookie sheet and place in a 400°F oven for 20–25 minutes, mixing once halfway through. Pecans will begin to smell toasty and darken just slightly. Remove, let cool 10 minutes, loosen the...

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Parsnip “Popcorn”

You know how parsnips taper dramatically from top to tail, becoming slender halfway down? This snack is a perfect use for the lower skinny ends. When thinly sliced and baked in a low oven, the parsnip rounds curl up into pieces the size of popped corn. Sprinkle generously with your favorite flavored salt or spice—I like garam masala—and find a movie! Buy your parsnips from a farmers market or another source of organic produce so that you can leave the skins on. After a gentle scrub, they clean up nicely and you’ll get the added bonus of extra flavor and nutrients. Makes about 2 cups, to serve 2 hungry moviegoers Start to finish: about 1 hour Recipe: 4 small parsnips (or the “tails” of 3...

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Braised Lamb Shanks with Pomegranate and Fennel

Serves 6 | cooking time 2 hours, 30 minutes active time Sumptuous slow-braised lamb shanks are infused with fennel in two forms, seed and bulb, and cooked in stock and port. To finish, scarlet pomegranate juice is reduced to make a bright sauce, giving the lamb life and vibrancy. Serve this over a creamy polenta. Recipe 6 lamb shanks, 1 pound each salt and ground pepper 2 tablespoons oil 2 large onions, cut into wedges, or 2 pounds pearl onions (in the freezer section of your grocery store) 6 whole garlic cloves, peeled 2 large fennel bulbs 5 rosemary sprigs or 3 bay leaves One 750-milliliter bottle ruby port 3 cups chicken or beef stock 1 teaspoon whole fennel seeds 1 teaspoon whole peppercorns 1 teaspoon salt —— 2 cups pomegranate juice 1/2 cup pomegranate seeds Steps Preheat oven...

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Dark-Chocolate Panna Cotta with Candied Blood-Orange Slices

Serves 6 | 30 minutes active time, 6 hours to refrigerate A decadent finish to your holiday dinner, this creamy luscious dark-chocolate dessert is rich and satisfying, yet not overly sweet. Simple to make, this make-ahead dessert can be brought out right after dinner, already dished up, with no hassle (but with lots of applause). Panna Cotta 2 cups heavy whipping cream 1 cup half-and-half 1/8–1/4 cup sugar 2 teaspoons vanilla or Kahlua liqueur generous pinch salt 1 cup quality bittersweet chocolate chips 1 package gelatin 1/4 cup fresh blood-orange juice (or regular orange works too) Candied Blood-Orange Slices 1 blood orange, thinly sliced (or use a regular orange) 1/2 cup sugar 1/2 cup water Steps In a medium pot, gently heat whipping cream and half-and-half over medium heat. Add sugar, vanilla, and salt. Stir often...

Fermented Miso

Fermented Miso Recipe

Makes 8–10 cups | 4 hours active time Recipe 13 ounces dried soybeans (though, of course, fresh ones would be tastier) 1 20-ounce tub koji rice 7 ounces salt 1/4 cup dry white wine Steps Start with the dried soybeans, which are available in most markets with Korean and Japanese products (in Seattle, Central Market). Wash beans at least 4 times, until the water runs clear after soaking the beans in a new bath of water (much like rinsing rice). Put soybeans in a large pot filled with water several inches above the beans. One recipe calls for adding three times as much water as the weight of the beans, but the important part is to make sure the beans don’t dry out. Soak the beans for 18...

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Creamy Parsnip Tart

Parsnips may be unexpected in the pastry kitchen, but their natural sweetness and creamy quality when cooked recommend them for the job. The inspiration for this elegant dessert came from a similar treatment of carrots, which got me thinking … if parsnips can stand in for carrots in a classic favorite like carrot cake, why not a tart? Makes one 10-inch tart, to serve 8 to 10 Start to finish: about 5 hours, including baking and chilling Recipe: 1/2 cup (1 stick) unsalted butter, softened 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2 tablespoons honey 1 cup all-purpose flour 1/4 cup whole-wheat flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cinnamon 10 ounces parsnips, peeled and sliced in 1/4-inch thick coins (about 1 1/2 cups) 2/3 cup heavy cream 3 cloves 1...

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Sunchoke Soup with Truffle Oil

Serves 6 | active time 35 minutes A silky smooth soup that hints of earth and fall. Surprisingly vegan, the soup is light yet richly satisfying with deep umami flavors. Recipe 1/4 cup olive oil 1 large onion, diced 3 cloves garlic, roughly chopped 1 tablespoon fresh thyme (or sage or rosemary) 3 cups water 3 cups chicken or vegetable stock 1/2 pound sunchokes, scrubbed, sliced 1/2 pound potatoes (Yukon or white), sliced 1/2 cup dried mushrooms (like shiitake or morels) 1 teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon soy sauce (or Bragg Liquid Aminos) 1/2 teaspoon white vinegar Drizzle of truffle oil Steps In a large, heavy-bottom pot, heat olive oil over medium-high heat. Add onion. Saute 4–5 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1–2 minutes. Add stock, water, sunchokes, potatoes, dried mushrooms,...

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Parsnip Pancakes

You could call these latkes, rosti, or fritters too. Appropriate served alongside sliced brisket or with a poached egg and a side of sausage, these crispy-edged pancakes are pleasingly creamy in the middle, thanks in part to Gruyere cheese, an egg, and a glug of cream, which hold them together. Makes about 12 pancakes, to serve 4 to 6 Start to finish: about 45 minutes Recipe: 4 cups loosely packed, grated parsnips (about 3 large) 1 small onion, thinly sliced or grated 2 ounces Gruyere cheese, grated (about 1/2 cup) 1 clove garlic, finely minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2/3 cup heavy cream 1 egg 2 tablespoons coarsely chopped fresh thyme 4 teaspoons all-purpose flour 1 tablespoon olive oil plus more as needed Use your hands to toss together...

Fermented Miso

Tomato Miso Bread

Makes 4–6 servings | 25 minutes active time Recipe 1 loaf of sourdough or fermented bread from a local bakery 4–5 ripe heirloom tomatoes (can be from the freezer from summer harvest) 1 cup miso, matured at least 6 months if homemade 1 cup unsalted butter, softened Steps Take one part miso and add equal parts softened butter. Mix thoroughly and then add miso until the mixture is rich and delicious but doesn't taste prominently of butter. This mixture will taste “salty” and should be pretty strongly flavored. The final miso butter can stay refrigerated for two weeks. Bring to room temp before using and paddle until smooth. Put 6 cups of salted water in a pot. Bring to a boil. Make an ice bath (at least 6 cups...

upsidedown-cake

Spiced Pear, Pomegranate, and Butterscotch Upside-Down Cake

If you’ve ever wondered what autumn on a plate might taste like, then you just might want to try this riff on a classic upside-down cake. Thick slices of juicy pear, poached in pomegranate juice to add a tart undertone, meld with a rich butterscotch glaze to form a fudgy-sweet topping for a soft, moist cake, fragrant with autumnal spices....

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Caponata Stuffed Baby Bell Peppers

Makes about 2 dozen | Start to finish: 1 hour, 15 min This makes a great small-plate appetizer or a first course. If you have larger peppers in your garden, this can be made into a main course, paired with a soup or salad. The caponata filling freezes well, so it’s worth the effort even if you are making only half the quantity of peppers. Caponata filling: (makes 2 cups) 1 large red onion, small dice (2 cups) 1 small eggplant, small dice (2 cups) 1 large zucchini, small dice (2 cups) 1 large red bell pepper, small dice (1 1/2 cups) 1/4 cup rice bran oil or alternative high-heat cooking oil fine sea salt and fresh ground black pepper, to taste 1/4 cup raisins, soaked in 1/4 cup dry...

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Polenta Tart with Heirloom Tomatoes, Mozzarella, and Prosciutto

Serves 4 | Start to finish: about 50 minutes Here’s a quick and easy alternative tart crust that’s light, less complicated than pastry, and naturally gluten-free. The polenta crust holds its shape beautifully and is just as versatile on a dinner table or as a perfect option for casual entertaining. Leftovers make a great, fuss-free workday lunch. You can also parbake the crust ahead of time, store in the refrigerator overnight, and then assemble and bake the next day. This is a great tart to make year-round by altering the ingredients to take advantage of what is in season. Polenta Crust: 2 1/4 cups water 3/4 cup corn grits (polenta) 1/4 teaspoon fine sea salt Non-stick cooking spray (to grease tart pan) Balsamic Shallots: 2 teaspoons rice bran...

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Snake River’s Zabuton Steak and Chef’s Garden Tomato Salad with Mint Chimichurri

Serves 2 │start to finish: 35 minutes INGREDIENTS: 2 8-ounce Snake River Farms Zabuton steaks, or substitute a tender, thin cut such as flatiron steak 8 ounces diced garden tomatoes 2 ounces mixed garden greens, such as kale, mustard greens, chard 1/4 cup quartered Kalamata olives 2 ounces red wine vinegar 4 ounces extra virgin olive oil 2 ounces Rogue Creamery Smokey Blue Cheese 4 ounces pickled Walla Walla sweet onions (recipe follows) 2 tablespoons mint chimichurri (recipe follows) Sea salt and pepper to taste STEPS: Season the steak with salt and pepper. Grill over high heat to rare or medium rare, about 7 minutes. Let rest five minutes, then slice across the grain in thin slices. Sprinkle tomatoes with salt and pepper. Fine-julienne the greens. In a mixing bowl, toss tomatoes, greens, olives,...

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Lavender Lemon Posset with a Lavender Hazelnut Crumb

Until the First World War, when rising land prices and lack of manpower ravaged the industry, South West London was famous for its vast fields of lavender. Lavender had been used for centuries in England as a perfume, a medicinal herb, and in cooking, and both Queen Elizabeth I and Queen Victoria were fans. So it seemed appropriate to include lavender in a posset, an old English dessert in which cream is heated and then slightly curdled with acid, in the form of citrus juice or wine, so that it sets. While a lavender shortbread would pair perfectly with this decadently creamy dessert, I took that idea in a slightly different direction by topping the possets with a lavender hazelnut shortbread...

Grilled Lamb Chops with Lavender Chimichurri

This herby, garlicky sauce from Argentina is most traditionally served with a grilled steak, but I always think its vinegary tang is a wonderful complement to the sweetness of lamb. When I experimented with adding fresh lavender to the more usual herbs, I wondered whether it would stand up to the more robust flavors of garlic, vinegar, and mint. I needn’t have worried: There it was, adding a bright floral note and a subtle complexity to the mix. Serves 4 | active time 20 minutes including grilling INGREDIENTS: 3 cloves garlic 1 cup fresh Italian parsley 3 tablespoons fresh oregano 1 tablespoon fresh mint leaves 1 tablespoon tender fresh lavender leaves 1/2 tablespoon lavender flower heads, picked before they have fully opened 1 teaspoon crushed red pepper flakes 3 tablespoons...

Lavender, Elderflower, and Grapefruit Gin Fizz

When I started mulling over a lavender cocktail, I knew immediately that lavender’s flowery tones would pair well with an elderflower liqueur such as St-Germain and the botanical flavors of gin. From there, my mind jumped to a refreshing and summery gin fizz made with a lavender simple syrup and a dash of St-Germain. A gin fizz is traditionally made with lemon, but this can overpower the delicate lavender syrup a little too much. A substitution of pink grapefruit juice brings out the lavender’s sweet aromatics perfectly. If you can find Lavender DRY Soda, do use that to top up the fizz. Otherwise, club soda or even sparkling water will work just fine. If you don’t want to use a raw...

Chef owner Thierry Rautereau prepares one of his favorite family recipes, Pot Au Feu, for Edible Seattle

Pot-au-feu

Thierry suggests starting with a good piece of meat that benefits from long cooking over low heat, something with fat but not too much. Get good, firm vegetables. If they are soft, they’ve been out of the ground too long. Seattle’s farmers markets in October have wonderful vegetables this time of year. 8 servings | Total cooking time about 2 hours INGREDIENTS: 2 pounds of beef brisket or culotte 4 carrots, peeled and cut in half 2 yellow onions, peeled and cut in half, studded with 5 cloves 2 turnips, peeled and cut in quarters 2 rutabagas, peeled and cut in quarters 2 Yellow Finn potatoes, peeled and cut in half 2 leeks, cut in half 1 head of green cabbage, cut in quarters STEPS: Place the meat in a big pot, cover...

miso

Fermented Miso

Makes 8-10 cups 4 hours active time 13 ounces dried soybeans (though, of course, fresh ones would be tastier) 1 20-ounce tub koji rice 7 ounces salt 1/4 cup dry white wine Start with the dried soybeans, which are available in most markets with Korean and Japanese products (in Seattle, Central Market). Wash beans at least 4 times, until the water runs clear after soaking the beans in a new bath of water (much like rinsing rice). Put soybeans in a large pot filled with water several inches above the beans. One recipe calls for adding three times as much water as the weight of the beans, but the important part is to make sure the beans don’t dry out. Soak the beans for 18 hours, checking...

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Lentil Tahini Wraps

Recipe from Sylvia Fountaine, Feasting At Home Serves 4 | 25 minutes For the lentils 1 cup caviar black or pardina brown lentils 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon olive oil Salt to taste For the sauce 2 tablespoons tahini paste 3 tablespoons warm water 2 tablespoons fresh lemon juice 1 to 2 garlic cloves finely minced 1/2 teaspoon kosher salt cracked pepper, to taste 1 teaspoon Sriracha sauce For the wraps 1 1/2 cups shredded cabbage 1 1/2 cups shredded carrots 3 cups chopped cilantro and scallions 1/2 avocado, sliced (optional) 2 tablespoons toasted sunflower or pumpkin seeds (optional) 4 (12-inch) tortillas, warmed STEPS: Cook lentils in a pot of water until cooked al dente. Drain well and season with cumin, coriander, olive oil, and salt to taste. While lentils are cooking, make tahini sauce. In a small bowl, using a fork...

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Toasted Coconut and Lime Tart with Chili

serves 8 | Total time 2 hours Crust: 9- or 10-inch round tart pan with removable bottom 1/2 cup butter (1 stick) at room temperature 1/4 cup white sugar 1/2 teaspoon salt 1 cup all-purpose flour 1 large egg yolk Filling: 1 14-ounce can sweetened, condensed milk 1/2 cup sour cream zest from 2 limes (about 2 tablespoons) 1/4 cup fresh lime juice 1 large egg yolk 1/2 cup lightly toasted coconut flakes, unsweetened Topping: 1 1/4 cup heavy whipping cream 1 teaspoon lime zest 3 tablespoons white sugar 1 tablespoon cornstarch 2 tablespoons toasted coconut flakes Aleppo chili flakes (optional) STEPS: To make the crust, place butter, sugar, and salt in a stand mixer, and with the paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes. Add flour, and beat on low speed 30–45...

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5-Spice Pulled Pork Tacos

serves 4-6 | active time 30 minutes, total time 6 hours Pulled pork gets an Asian twist in this recipe with the addition of a flavorful Chinese 5 Spice rub. The pork cooks low and slow in the oven (or use a slow cooker), infusing your home with an incredible exotic aroma. Piled on tortillas with a flavorful cabbage carrot slaw and a spicy Sriracha sauce, and the tacos are the perfect balance of spicy, sweet, tart, and umami flavors. Summer has arrived! Pulled Pork 1/8 cup salt 1/8 cup brown sugar 1 1/2 teaspoon Chinese 5 Spice 3.5 pounds boneless pork shoulder 1 tablespoon rice wine vinegar Cabbage Carrot Slaw 3 cups purple cabbage, shredded or finely sliced 1 cup carrots, shredded 3 scallions, chopped 1/4 cup chopped mint (or cilantro...

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Cucumber Gazpacho with Yogurt, Lime, and Cilantro

serves 4-6 | Start to finish about 30 minutes In the heat of summer, nothing is as cooling and refreshing as cucumber. Here, it is blended into a silky, creamy soup with Greek yogurt, coriander, lime, and cilantro, and then chilled. When ready to serve, top the gazpacho with finely chopped shallot, diced cucumber, and scallions for delicious texture and beautiful color. This can easily be made a day ahead. Gazpacho 1/3 jalapeno, sliced 1 tablespoon shallot, plus more for garnish 1 small garlic clove 1 English cucumber (12 ounces) sliced 1/2 cup cilantro 1–2 tablespoons fresh lime juice 1 cup plain Greek yogurt (not nonfat) 1/4 cup sour cream 3/4 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon coriander 1 tablespoon olive oil Garnish 1/2 cup cucumber, finely diced 1–2 tablespoons shallots, finely diced 2 scallions (or...

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Shrimp Aguachile

serves 4-6 | active time 30 minutes, total time 90 minutes This light and refreshing summer appetizer is inspired by the flavors of Mexico. Aguachile literally means “chili water” and is what essentially flavors and cooks the shrimp (or scallops) in this recipe. Think of this as a variation of shrimp ceviche, served alongside tortilla chips or mini tostadas for a light beginning to any summer meal. Lime, jalapeno, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips. Aguachile 1/2 cup fresh lime juice 1/2 cup water 1 garlic clove 1 cup cilantro, tender stems OK 1 jalapeno, sliced, seeds OK 1 1/2 cups sliced English cucumber 1 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon chipotle powder ( optional) 1 pound raw, sushi-grade...

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Chill Out for Summer

For those who love to garden and cook — and eat — summer is “show time!”...

crab salad

Dungeness Crab Salad with Green Apple and Celery

(This recipe is from John Sundstrom’s cookbook Lark– Cooking Against The Grain being re-released by Sasquatch Books in late August.) Serves 4 | 15 Minutes For the apple mayonnaise 2 egg yolks 1 teaspoon freshly squeezed lemon juice 1⁄3 cup canola oil Kosher salt and freshly ground black pepper 1 tablespoon very finely diced skin-on Granny Smith apple 1 tablespoon very finely diced celery rib For the crab salad 1 pound Dungeness crab-meat, picked through 1 teaspoon minced chives Kosher salt and freshly ground black pepper 1⁄4 cup julienned skin-on Granny Smith apple, for finishing 1 tablespoon celery heart leaves, for finishing STEPS: To make the apple mayonnaise, in a medium bowl, whisk the egg yolks and lemon juice for 2 to 3 minutes, or until pale yellow and thickened. While whisking, slowly drizzle in the canola oil...

pistou

Summer Vegetable Pistou

From John Sundstrom of Lark serves 4-6 | total time 1 hour Pistou: 2 tablespoons extra virgin olive oil 1 yellow onion, peeled and sliced 3 garlic cloves, peeled and slivered 1 cup summer squash, diced 1 cup ripe tomatoes, cored and diced 1/4 cup cherry tomatoes, halved 1/4 cup green beans 1/4 cup cannellini beans, precooked 1/4 cup dry white wine 4 cups Parmesan stock (see below) kosher or sea salt fresh ground black pepper pistou sauce (see below) Saute onion in olive oil on medium heat until light golden, Add garlic and cook until softened. Add vegetables, beans, and white wine. Reduce wine slightly, then add stock, and seasonings. Simmer until vegetables are tender. Stir in pistou sauce and immediately ladle into serving bowl(s). Serve as a hearty vegetarian main course or as...

victoria cake

Victoria Sponge Cake

A classic Victoria sponge can be made ahead of time, and then filled and decorated on site for a glorious, decadent, and portable summer treat. Traditionally, the cake is filled with preserves and dusted with confectioners’ sugar, but in summer, I like to create a much more rococo affair, with jam, whipped cream, and oodles of fresh summer berries. The following quantities make for a nice deep cake in 7-inch cake pans, or slightly shallower cakes in 8-inch pans. Serves 8 | active time 20 minutes (start to finish: 50 minutes + time to decorate) INGREDIENTS: Butter or oil for greasing the pans 3/4 cup butter (at room temperature) 3/4 cup superfine sugar 3 large eggs 1 teaspoon vanilla extract 1 1/3 cups all-purpose or cake flour, sifted 1...

scotch eggs

Scotch Eggs

Since 1738, when the fabled British department store Fortnum & Mason claims to have invented them as a traveler’s snack, the estimable, robust, and highly portable Scotch egg has been an integral part of a proper British picnic, and versions of varying quality are to be found in every British supermarket and gas station shop....

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A Jug of Pimm’s

A British summer — from Wimbledon to Ascot to the Queen’s magnificent garden parties — isn’t complete without a refreshing glass or several of citrusy Pimm’s, and, thanks to a long-running ad campaign, you’ll often hear Brits tell you it’s “Pimm’s o’clock,” a time of day that seems to be extraordinarily flexible. What you’ll never hear, though, is a Brit refer to it as a “Pimm’s Cup,” though the bottle is marked “Pimm’s No. 1 Cup.” First produced in 1823 by a certain James Pimm, this fruit cup was once produced in six numbered varieties, using different base liquors. Nowadays, Pimm’s normally refers to the gin-based version, which is increasingly available at good liquor stores and supermarkets in the Seattle area....

pastries

Buckwheat, Date, Lime and Black Sesame Madeline

INGREDIENTS: 3 large eggs 1/2 cup sugar 3/4 cup buckwheat flour 1/4 cup rice flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon vanilla extract zest of 2 limes 8 tablespoons butter 1 tablespoon honey 6 Medjool dates, finely diced 1/4 cup black sesame seeds Melted butter for brushing pan In a stand mixer with whisk attachment, cream together the eggs and sugar on high speed for 3–5 minutes. Sift together flours, baking powder, and salt. Stir into egg and sugar mixture, then add vanilla and zest. Let rest for an hour. During this time melt the butter and honey together and allow to cool to room temperature. Pour the butter mixture into the flour/egg mixture in a steady stream, stirring. Allow batter to rest for an additional hour in the refrigerator, then...

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Berbere Chicken with Ethiopian Lentils

Recipe from Sylvia Fountaine, Feasting At Home Serves 6 | active time 15 minutes, total time 45 minutes Lentils 2 tablespoons olive oil 2 cups diced onions 1 cup diced carrots 5 cloves garlic, minced 1 tablespoon fresh ginger, minced 2–3 tablespoons Berbere Spice Mix (recipe below) 1 cup French green, indigo, or beluga caviar lentils (do not use a split lentil) 1 cup diced tomato 1 teaspoon salt 3 cups water fresh Italian parsley for garnish Chicken 6 chicken thighs (skin on) kosher salt ground black pepper 2–3 tablespoons Berbere Spice Mix olive oil Berbere Spice Mix 3 tablespoons sweet paprika 1 tablespoon red pepper flakes, ground plus more for extra spiciness 2 teaspoons cumin seeds or powder cumin 1 teaspoon coriander seeds (or powder) 1 teaspoon cardamom powder (or seeds, shell off) 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon fenugreek seeds (or powder) 1 teaspoon black peppercorns...

dan ratigan salmon

Neah Bay Salmon with Eaglemont Cider Deglaze

Chef Dan Ratigan Serves 4 | 15 minutes INGREDIENTS: 8-ounce Neah Bay salmon filets 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons canola oil 1 teaspoon fresh grated ginger 8 ounces Eaglemount raspberry-ginger cider 3 tablespoons unsalted butter 1 tablespoon shallots, brunoise 1 tablespoon garlic, minced 12 ounces kale (lacinato or other variety), cleaned and trimmed 1/4 cup white wine or stock STEPS: Pat filets dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sear fish skin side up in two batches, turning over once, until fish is just medium rare, 2–3 minutes per side. Transfer filets to a platter and keep warm, loosely covered with foil. (Do not wipe skillet clean.) Discard excess oil from...

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Dharma Ridge Farm Beet and Mystery Bay Goat Cheese Napoleon

Chef Dan Ratigan Serves 4 l Active time 15 minutes INGREDIENTS: 3 large Golden beets 12 ounces Finnriver Fire Barrel cider 1⁄4 cup granulated sugar 6 ounces Mystery Bay goat cheese, softened 4 teaspoons minced fresh chives 2 teaspoons minced fresh thyme 4 turns freshly ground black pepper 3 teaspoons extra-virgin olive oil kosher salt, to taste chopped, toasted hazelnuts for garnish STEPS: In a pot, cover beets with water and cook until just done, about 35–40 minutes. Cool just enough to handle, then, using a clean towel, rub the skin from the beets and chill until cool all the way through. Bring cider and sugar to a boil in a 1-quart saucepan over medium-high heat. Reduce until the mixture coats a spoon. Let cool. Transfer to a squeeze bottle. Using a mandoline, slice beets to...

Ras el Hanout Spice Blend

Ras el hanout literally translated means “head of the shop,” created from the best spices the Moroccan shop owners had to offer....

Boeuf-Bourguignon

Beef Bourguignon

Recipe by Monica Kass Rogers Serves 8 │start to finish: 2 hours and 45 minutes INGREDIENTS: 1/2 pound quality bacon, diced 4 pounds boneless beef chuck, trimmed of fat and cubed 1/3 cup flour 2 teaspoons fresh-cracked pepper 1 teaspoon fresh-ground salt 4 tablespoons olive oil, divided 3 tablespoons brandy 2 tablespoons butter 1 pound baby carrots (each carrot halved) 1 large onion, diced 2 leeks, white parts and just a bit of the green 4 cloves of garlic, peeled and minced 3 bay leaves handful of fresh flat-leaf parsley, minced 2 cloves 2 thyme sprigs 1/2 can tomato paste 3 cups unsalted beef broth 1 750-milliliter bottle of burgundy red wine, such as Pinot Noir 1 pound mushrooms, finely diced, sauteed in 2 tablespoons butter (optional) STEPS: In a heavy saute pan, fry bacon until fat is rendered and bacon is crisp. Remove bacon...

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Cock-A-Leekie Soup

The weather can be so variable here in late spring and early summer, and on a cold, damp June-uary day, there is nothing more comforting than a warming bowl of chicken soup....

flamiche

Flamiche

This classic leek tart comes from the Picardy region of Northern France. I’ve changed it up a little by omitting the traditional top crust, adding a little cheese to the bottom crust, and sprinkling some pancetta and chives into the leek filling for greater depth of flavor....

leeks and noodles

Pasta with Leeks and Ham

Serves: 4–5 | active time 15 minutes (start to finish: 45 minutes) Italians have known for a long time that braising sliced leeks in a little stock or wine turns them delightfully soft, creamy, and sweet. This traditional pasta sauce — this is my Italian mother’s version — makes the most of this sweetness, offsetting it with just enough savory ham and cheese to be richly satisfying. The result is quick and easy enough for a weekday supper, and pretty and unusual enough for a dinner party. INGREDIENTS: 2 pounds leeks (approximately 4 medium leeks) 1 tablespoon olive oil 2 tablespoons unsalted butter 1 cup chicken broth, dry white wine, or dry white vermouth (or a combination) 6 ounces cooked ham, sliced into matchsticks Salt and pepper to taste 12...

quinoa gronola

Coconut Cashew Quinoa Granola

This not-too-sweet blend of toasty cashews and almonds, fragrant coconut, and quinoa is a current favorite....

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Creamy Red Pepper Seafood Chowder

From Chef Casey Carr, Hood Canal Events This is not your grandmother's family chowder recipe. Creamy, buttery cod and scallops are complimented well by a kick of cayenne spice and paprika. Serves 4 I active time 45 minutes INGREDIENTS: 1/2 pound in-shell shrimp 1 onion, small dice 3 stalks celery, small dice 1 tablespoon garlic, minced 2 tablespoons butter 1 pound red potatoes 1/4 teaspoon cayenne 1 1/2 teaspoons paprika 2 cups shrimp stock 4 cups clam juice 1 6-ounce can tomato paste 1 pint heavy cream 1/2 pound cod, chopped 1/2 pound scallops 1/2 cup butter 1/2 cup flour 1/4 cup parsley, chopped 1/2 red bell pepper, finely diced salt and pepper to taste STEPS: Peel and devein shrimp. Boil shrimp shells in 2 cups of water to make shrimp stock, 10 minutes. Sweat onion, celery, and garlic in butter, then add potatoes, cayenne,...

steelhead

Northwest Steelhead Trout with Garlic Maple Vinaigrette

From Chef Josh Delgado, Alderbrook Resort & Spa serves 4 | active time 25 minutes INGREDIENTS: 6 ounces dried black lentils 2 cups cold water 2 bay leaves 4 ounces whole garlic 4 ounces maple syrup 2 ounces apple cider vinegar 1 bunch baby turnips 6 ounces olive oil 4 6-ounce pieces of steelhead (with or without skin) 4 ounces unsalted butter 1 tablespoon chives, minced 1 tablespoon basil, minced 1 tablespoon tarragon, minced salt and pepper to taste STEPS: Preheat oven to 350°F. Place lentils, water, and bay leaves in a small sauce pot and bring up to a simmer for 8–10 minutes, until the lentils are tender but not split open. Once tender, strain lentils, remove bay leaves, and set aside. In a small sauce pot, bring garlic, maple syrup, and a pinch of salt to a simmer until...

5.beetsalad

Roasted Beet Salad with Pistachio Pesto, Goat Cheese & Thyme Honey

From Chef Josh Delgado, Alderbrook Resort & Spa Serves 6 | Active time 10 minutes INGREDIENTS: 4 large beets 1 cup white wine 1 cup pistachios, toasted 1 orange, zested and juiced 1 lemon, zested and juiced 1 shallot, thinly sliced 1 tablespoon basil 1 tablespoon tarragon 1 tablespoon parsley 4 ounces extra virgin olive oil 1 bunch thyme 4 ounces honey 4 ounces chevre goat cheese salt and pepper STEPS: Preheat oven to 350°F. Place beets in a roasting pan with the wine and season liberally with salt and pepper. Place in oven for roughly 2 hours or until fork tender. Once the beets are cooked, carefully wipe them with a kitchen towel and cut into 1-inch by 1-inch pieces or desired shape. Allow to completely cool, roughly 30 minutes. While the beets are roasting, place the toasted pistachios...

rhubarb cake

Upside-Down Rhubarb Cake

In this flourless upside-down cake, resist the temptation to add berries or other fruit. The flavorful, bright liveliness of the rhubarb is front and center, its sourness mellowed just slightly with vanilla and butter....

smoked trout bruschetta

Smoked Trout Bruschetta with Fennel Dill Slaw

This appetizer comes together quickly and easily. The fennel dill slaw is the true star here, and often I’ll prepare it as a simple salad to start a meal. Toasted slices of baguette are lathered with creme fraiche, then topped with smoked trout — or smoked salmon if you prefer. After the baguette slices are placed on a serving tray, they are piled high with the flavorful fennel slaw and garnished with lemon zest. The smokiness of the trout paired with the fresh, bright tanginess of the fennel slaw is at once earthy and refreshing. Serves 20–24 | start to finish 20 minutes INGREDIENTS: 1 baguette olive oil for brushing 1 large fennel bulb, cored and trimmed (about 10 ounces) 1/2 cup chopped dill 1/8 cup...

chickpea minestrone

Spring Vegetable and Chickpea Minestrone

This hearty spring soup can be a delicious start to a meal or a whole meal in itself. A nod to the Palouse region of our state, it features Pacific Northwest–grown chickpeas, which give the soup its heft. Early spring vegetables like asparagus, peas, fennel, and broccoli give the soup its beautiful green color, while fresh, spring tarragon adds unique flavor. Play around with the vegetables and make it your own, taking care not to overcook the vegetables. If going gluten-free, rice or quinoa are great substitutions for the pasta. Serves 8 | start to finish 30 minutes INGREDIENTS: 2 tablespoons olive oil 1 medium onion, diced 1 cup chopped fennel bulb or celery 5 garlic cloves, minced 4 cups flavorful stock — chicken or vegetable 4...

seared black cod 2016

Seared Black Cod with Meyer Lemon Risotto and Gremolata

RECIPES AND PHOTOS BY SYLVIA FOUNTAINE In early spring, we plan our gardens. We till the soil and plant the seeds, feeling all the while the excitement and anticipation of what will come. While we wait for our new seedlings to emerge, perennial spring produce and the last vestiges of late-winter produce can help bridge the gap. Emerging stalks of rosy-hued rhubarb uncurl their tightly-fisted leaves, rising to the sun, almost yawning after their long winter’s nap, a welcome harbinger of spring. Purple-tipped asparagus breaks through the earth, sending tender shoots up to the sky. Late-winter Meyer lemons and fennel bulbs can still be found, and with the help of pantry ingredients like Palouse-grown legumes, delicious and hearty meals are near...

cheesecake rosemary pic

Baked Lemon, Honey, and Rosemary Cheesecake

At this quiet time of year, when the earth is still sleeping and only a few green shoots remind us that we are about to tumble headlong into the madcap cacophony of spring, the pickings are slim when it comes to seasonal produce. Instead, this luscious baked cheesecake is a celebration of those cupboard ingredients that are so easy to take for granted here in the Pacific Northwest: fresh ricotta cheese from the farmers market, our astonishing local honeys, and new farm eggs -- all imbued with intriguing hints of the rosemary that grows like a weed in our backyards. If you can get Meyer lemons, they would work wonderfully, but ordinary lemons, such as I used here, are more than fine....

quinoaSalmon

Quinoa-Crusted Salmon

by Arran Stark Serves 4 | start to finish: 35 minutes INGREDIENTS: 4 5-ounce pieces of fresh, de-boned Pacific salmon 1 cup cooked quinoa, cooled 1 tablespoon chopped fresh dill 1/2 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 1 tablespoon finely diced red onion 1/2 teaspoon chopped fresh garlic 1 teaspoon whole grain or Dijon mustard 2 tablespoons chopped fresh parsley Kosher salt and freshly ground black pepper STEPS: Preheat oven to 375°F. Line a baking sheet with parchment paper. Lay the salmon pieces on a cutting board and season lightly with salt and pepper. In a small bowl, mix quinoa and fresh dill. In another small bowl, combine mayonnaise, lemon juice, red onion, garlic, mustard, and parsley to make a remoulade. Season lightly with salt and pepper. Arrange fish pieces on the baking sheet, skin...

carrotFennelSalad

Carrot and Fennel Salad

We’ve lost the historic carrot colors to one simple taproot: the orange carrot. But red, yellow, and purple varieties are making a comeback....

hazelCrackers

Hazelnut Lemon Thyme Crackers

This simple cracker recipe is essentially a savory twist on the old-school refrigerator cookie—as easy as it gets. Different types of thyme can be used for slightly different flavors. I have regular thyme, lemon thyme and even lime thyme in my garden. makes 3 dozen crackers | start to finish: 1 hour and 15 minutes (active time: 10 minutes) INGREDIENTS: 1/2 cup unsalted butter, at room temperature 1/3 cup finely chopped toasted hazelnuts 2 to 3 teaspoons finely chopped lemon thyme or regular thyme 1 teaspoon kosher salt 1/2 teaspoon finely grated lemon zest 1 cup all-purpose flour STEPS: Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Stir together the softened butter, hazelnuts, thyme, salt, and lemon zest in a medium bowl...

earlGreyChoc

Earl Grey Chocolate Pots de Creme

Finish off dinner with a decadent, chocolatey dessert that’s easy to make and can even be made a few days in advance....

greensFrittata

Greens and Grains Frittata

This is a great recipe if you have house-guests or company stopping by. Leftover slices served with warm, crusty bread make a most welcome and effortless lunch the following day....

crispFreekahZukeCake

Crisp Freekeh Zucchini Cakes

Here’s my advice: Make a double batch of these addicting whole-grain patties; they’re a crowd pleaser. They’re wonderful warm with a sprinkling of finishing salt, or served alongside a hearty soup for a light lunch or dinner. Or shake up your breakfast routine by topping the cakes with a runny egg or a few slices of avocado. And to make life easy, this is a great recipe to prep—or even cook— in advance. Makes: 9–10 three-inch cakes | Start to finish: 40 minutes INGREDIENTS: 1 cup (170g) cracked freekeh 2 and 3/4 cups shredded zucchini (about 1 pound or 3 medium) 1 teaspoon kosher salt, divided 3 large eggs, beaten 3/4 cup (75g) finely ground whole-wheat breadcrumbs 1 medium shallot, finely chopped 3 cloves garlic, minced 1 tablespoon lemon zest 1/3...

chocPeppermintCake

Chocolate-Peppermint Cakes

Chocolate and mint play off each other well: one flavor is richly indulgent, the other refreshingly bright. In this example, it’s a chocolate decadence meets candy cane mash-up. If you want to add a splash of peppermint schnapps to the whipped cream served on these cakes, it’ll only make it that much more festive. That and a small glass alongside for sipping. This recipe bakes the cake in one 8-inch round; using a springform pan will be easiest, as its removable sides will make unmolding a breeze. You can also create individual cakes, using four 1-cup volume ramekins or similar individual baking dishes, in which case unmolding isn’t necessary: the cakes can be served as is. serves 4 | start to finish:...

roastedMussels

Roasted Mussels with Fennel and Cream

As delicious as steamed mussel are, it’s a nice change of pace to toss them in the oven now and then. One bonus with this technique is the nutty-toasty aroma and flavor that are imparted by the high oven heat. You should have generous amounts of crusty bread alongside— maybe even soup spoons—for the luscious creamy cooking liquids that are produced. If you want to get a little jump on preparing this recipe, cook the fennel and cream mixture up to 30 minutes ahead. The mussels should be cleaned and roasted just before serving. Be sure to choose a large enough sauté pan or skillet to hold all the mussels comfortably, preferably one that is broad (about 12 inches). If you...

Winter Salad with Sherry Vinaigrette

A few different greens contribute to a particularly colorful salad that perfectly suits the season. Vivid radicchio brings a touch of bitterness, arugula adds peppery character and Belgian endive provides bright crunch. In place of the hazelnuts, you could certainly use walnuts or almonds if you prefer. And if you’re a fan of blue cheese, consider sprinkling a bit over just before serving. The dressing can be made a day or two ahead and refrigerated until ready to serve. The greens can be prepared and combined in the bowl up to 1 hour ahead; top them with damp paper towel and refrigerate until ready to toss. serves 4 | start to finish: 15 minutes Recipe 3 tablespoons sherry vinegar 2 teaspoons Dijon mustard Kosher salt...

kir

Kir Normand

While the traditional French kir royale is made by mixing dry sparkling wine with black currant liqueur (cassis), in France you’ll see it replicated with other fruit liqueurs as well, such as blackberry or peach. When the concept heads north to applegrowing country in Normandy, the tweak may be to replace the sparkling wine with sparkling hard cider for a variation that’s perfectly suited to our Northwest region as well. This ratio is a starting point: some prefer the liqueur accent to be subtle, others like the fruit element to be more pronounced. Feel free to amend the proportions to suit your preference. serves 4 | start to finish: 5 minutes Recipe 2 tablespoons berry liqueur or cassis 2 tablespoons pear or apple brandy...

serin

Serinakaker

Adapted by permission from Ekte Norsk Jul, Vol. 2: Traditional Norwegian Christmas Foods, by Astrid Karlsen Scott Butter for Christmas cookies would have been special, something to savor. yield: 3 dozen start to finish: 30 minutes (15 minutes active time) 1 egg 3/4 cup sugar 2 cups flour, divided 1 and 1/4 teaspoons baking powder 1 stick plus 5 tablespoons butter, at room temperature 1 teaspoon vanilla extract 1 egg white 1/4 cup finely chopped almonds 1/8 cup pearl sugar Beat the egg and sugar until foamy. Whisk 1 cup of the flour with the baking powder in a separate bowl, then add to the egg mixture and stir to form a dough. Mix in the butter, remaining flour, and the vanilla extract. Chill until firm, at least two hours. Preheat the oven to 350°F and...

berlinWreath

Berlinerkranser (Berlin Wreath Cookies)

Adapted by permission from Ekte Norsk Jul, Vol. 2: Traditional Norwegian Christmas Foods, by Astrid Karlsen Scott Norwegians have a tradition known as the syv slags kaker, or seven sorts of cookies: you wouldn’t be a proper Norwegian if you didn’t have seven types of cookies to serve at Christmastime. yield: 2 dozen start to finish: 90 minutes (plus refrigeration time: one hour to overnight) 2 hard-boiled egg yolks 2 raw egg yolks 2/3 cup sugar 3 and 1/3 cups all-purpose flour 1 cup plus 2 tablespoons butter, at room temperature (I use salted) 2 lightly-beaten egg whites Pearl sugar In a mixing bowl, or the work bowl of a stand mixer, mash the cooked and raw egg yolks together with a fork. Add the sugar...

pacNWxmasCake

Pacific Northwest Christmas Cake

This recipe makes enough for one 9-inch round cake or one 8-inch square cake. start to finish: 4 hours and 45 minutes (active time: 1 hour and 15 minutes), plus at least 24 hours soaking time For the cake: 2 and 1/4 cups golden raisins 1 and 3/4 cups dried cranberries 2 cups raisins 1 and 1/2 cups dried apricots, chopped into raisin-sized pieces 1 and 1/3 cups dried cherries 1 and 1/4 cups candied cherries, halved (King Arthur Flour has good ones available online) 3/4 cup dried sweetened pineapple (about 2 rings), chopped into raisin-sized pieces 3/4 cup hazelnuts, halved 1 cup walnut pieces Juice and zest of 1 orange 1/2 cup brandy, Scotch, bourbon, or dark rum, plus more for feeding...

grilledRad

Grilled Radicchio with Creamy Cheese

Serves: 4 as a side dish | start to finish: 20 minutes Local Roots Farm in the Snoqualmie Valley grows outstanding Treviso radicchio and sells at the Broadway Farmers’ Market year round. You can also make this recipe with Chioggia or Verona radicchio (rounder varieties), although the longer Treviso may be easier to grill. 2 heads Treviso radicchio, about 7 ounces (200 grams) each Olive oil Sea salt and freshly ground pepper 2 and 1/2 ounces (75 grams) creamy cow’s milk cheese, such as Normandy Camembert, Pierre Robert, or Brillat-Savarin 2 tablespoons balsamic vinegar Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper. Heat a gas grill to medium, or...

carrots

Whole-Carrot Ravioli

In this recipe, we see how the kitchen at 21 Acres practices “nose to tail” by using the skin of the carrot as a coloring agent in the pasta and substituting the carrot leaves for basil in a delightful twist on pesto sauce....

gngerbread2

Spicy Cranberry Gingerbread

Cookbook author Melissa Clark originated the cranberry gingerbread recipe, which she calls, “rude, sticky, and wet.” This is our version, with even more ginger for spice. It makes an excellent holiday gift for friends and family....

norwegCookies

Norwegian Christmas Cookies

“Each pastry has its own unique form,” writes Stokker, “something that adds to the challenge of making them.”...

butterCake

Butter Cake with Bay-Poached Plums

This cake has a texture reminiscent of pound cake, ideal for soaking up the flavorful syrup from the poached plums. Other fruits work well too for this preparation, such as apricots and rhubarb. It’s best to poach the plums 2 to 3 hours in advance, to allow the juices to thicken a bit and the bay to infuse maximum flavor. The poached plums would be delicious just spooned over vanilla ice cream as well. serves 6-8 | start to finish: 2 hours (active time: 25 minutes) [twocolumns]For the Bay-Poached Plums: 1/3 cup sugar 1/3 cup water 3 fresh bay leaves, halved lengthwise 1 pound red or black plums, halved, pitted and each half quartered   For the Butter Cake: 3/4 cup sugar 3/4 cup unsalted butter, at room temperature 2 large...

chardButterSage

Chard with Brown Butter-Sage

Butter that goes beyond melted to lightly browned takes on a wonderful nutty flavor and aroma, an ideal vehicle for cooking chard with a generous dose of fresh sage. serves 4-6 | start to finish: 15 minutes 2 small bunches (about 12 ounces each) red or rainbow chard, rinsed 1/4 cup unsalted butter 2 tablespoons slivered fresh sage leaves Kosher salt and freshly ground black pepper   [twocolumns]Separate the chard stalks from the leaves, slicing the stalks thinly, and cutting the leaves into 2-inch pieces. Melt the butter in a large skillet over medium heat, then continue to cook the butter until the solids turn medium brown and the butter smells nutty, 1 to 2 minutes longer. Add the sage and cook, stirring constantly, until aromatic, 15 to...

halibutCherry

Halibut with Warm Cherry Tomato Salad

serves 4 | start to finish: 20 minutes An ideal showcase for any range of tender herbs that are at hand, you can choose one or two, or five or six, as many as you like. This would be equally delicious with salmon as well. If your garden is bursting with larger tomatoes (lucky you!), simply cut them into roughly one-inch pieces. 12 ounces cherry or pear tomatoes, rinsed 4 halibut fillet pieces, 5 to 6 ounces each 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 clove garlic, minced or pressed 3 green onions, trimmed and thinly sliced 1/2 cup chopped fresh tender herbs (parsley, chervil, basil, chives, lovage and/or oregano) 2 tablespoons red wine vinegar [twocolumns]Preheat the oven to 425°F. Tiny tomatoes can be used whole,...

appleOatcakes

Apple Pecan Oatcakes

[twocolumns]Defying easy definition but landing somewhere between a cookie, a biscuit, and a scone: meet the humble oatcake. Only slightly sweet, these super soft and fragrant treats make a great mid-morning snack with a second cup of coffee, or an afternoon pick-me-up on a busy weekday. They’re simple to pull together and are infinitely adaptable: if you’re not an apple fan, feel free to fold in your favorite diced fresh or dried fruit instead. While they’re definitely best enjoyed the day they’re made, you can store these oatcakes covered at room temperature for an additional day.[/twocolumns] serves 6 | start to finish: 40-45 minutes 1 cup (100g) rolled oats 1/2 cup (65g) whole wheat pastry flour (or regular pastry flour) 1/2 cup (65g) spelt...

shroomRisotto

Mushroom and Herb Oat Risotto

While we often think of Arborio rice as the star of a good risotto, steel cut oats are a refreshing substitute, and make this a hearty, memorable fall side dish. When selecting mushrooms, I aim for a mixture of cremini, oyster, and porcini mushrooms—if you feel like splurging, throw in a chanterelle or two. Do avoid white button mushrooms, if you can, as they don’t maintain their shape well. This risotto is wonderful served alongside fish or chicken, or by itself with a big, leafy salad. Leftovers? Just as good the next day. serves 6 | start to finish: 40 minutes 5 cups vegetable broth 3/4 cup water, plus more as needed 2 tablespoons extra-virgin olive oil 1 leek, white and light green part only,...

salad_horiz_lowres

Spicy Tomato Bread Salad with Yogurt (Fata)

This recipe comes from Eritrea, where Cheryl and her husband worked for two years in the Peace Corps. The crusty bread doused in spicy tomato sauce, peppers, tomatoes, and eaten with plenty of cooling yogurt, was a favorite lunch. If you cannot find the berbere spice mix, you can substitute a combination of allspice, cayenne, and hot paprika. serves 2-3 | start to finish: 40 minutes 1/2 medium red onion, finely chopped, plus 3 tablespoons for serving 4 garlic cloves, crushed 1/4 cup plus 1 tablespoon extra-virgin olive oil or vegetable oil 5 good-sized plum tomatoes, divided (or 2 cups canned crushed tomatoes) 2 teaspoons tomato paste 2-3 teaspoons berbere spice (see note) Kosher salt 6 small crusty rolls (plain or sourdough) 1/2 to 1 jalapeno pepper, minced Plenty of plain...

nanaimo

Peppermint Nanaimo Bars

Makes 25 - 30 small bars | start to finish: 1 hour Peppermint Nanaimo bars taste like a combination of your favorite Girl Scout cookies and the dream of dessert perfection. Some of us would be happy to forget all the other holiday treats and just focus on more Nanaimo bars. Although these Canadian no-bake treats are fairly simple to make, the multi-layered bars take a couple of extra steps beyond a more simple brownie or cookie. The beautiful result makes the special care worth it. This adaptation of the city of Nanaimo’s official recipe showcases a pleasing, bittersweet bite of Theo’s Chocolate. Chocolate wafers replace the traditional graham crackers to layer in more chocolate flavor. Rich and difficult to stop...

sweet potato fries

Savory Twice Baked Sweet Potatoes

Serves 6 | start to finish: 1 1/2 hours (active time: 15 minutes) Sweet potatoes often arrive for the holidays bedecked in marshmallows and mashed with brown sugar. Here, their sweetness balances with thyme, scallions, savory cheeses, and a dusting of paprika. Whipped, stuffed, and roasted in their own skins, these sweet potatoes make portion planning easy. For a make-ahead version, follow all the steps through stuffing and arranging the potatoes on the baking sheet. Cover them with foil and store in the refrigerator for up to 2 days. When ready to cook, add 5 minutes to the final baking time. 3 medium-small orange-fleshed sweet potatoes (sometimes called “garnet yams”), about 1 and 1/2 pounds total 3 tablespoons unsalted butter 1 cup sliced scallions (about...

salad close

Kale Salad with Candied Hazelnuts and Asian Pear

Although it contains bold ingredients—kale and horseradish—this salad tastes mellow and refreshing once assembled. To add more kick, increase the horseradish to taste. Massaging a bit of salt into the kale allows the leaves to break down slightly and release some of their bitter juices. Just as with kneading bread, the more energy and assertiveness used when massaging, the better. Kale cannot be over-worked with this technique. If making the salad ahead of time, keep all the ingredients separate until ready to toss and serve, but slice the Asian pear at the last moment before serving. The hazelnuts in the recipe have been doubled to make enough for an extra gift in a small jar, or for a pre-meal nibble. You...

CF6_soup

Zarzuela (Spain)

serves 4 | start to finish: 40 minutes   [twocolumns]for the stew 1/2 cup olive oil 2 small onions, chopped 2 cloves garlic, chopped 3 ounces jamon Serrano or prosciutto, diced 2 tablespoons tomato paste 1 teaspoon of pimentón dulce (sweet smoked paprika) 1 yellow pepper, diced 1 green pepper, diced 1 large pinch saffron juice of 1 lemon 1 cup dry white wine 2 cups fish stock or clam juice for the picada 2 tablespoons olive oil 1 slice soft white bread, cubed 6 almonds 3 hazelnuts 2 cloves garlic 1 teaspoon cocoa powder 2 tablespoons parsley, chopped pinch of salt 1/4 cup white wine Basic Fish Mixture [/twocolumns] In a heavy pot set over medium heat, heat the olive oil and sauté the onions and garlic in it until lightly golden. Add the jamon Serrano or prosciutto and sauté for another 2-3 minutes. Add tomato...

bouillabaisse

Bouillabaisse (France)

Serves 4 | start to finish: 1 hour, 10 minutes [twocolumns]for the stew 1 cup olive oil 2 medium onions, chopped 1 large leek, white and light green parts only, washed and sliced into rings 1 bulb fennel, diced 1 bulb garlic, cloves peeled and chopped 1 14-ounce can crushed tomatoes 1/4 cup chopped parsley 1 teaspoon dried thyme 1 small bay leaf 2 quarts fish stock (or use water if necessary) 1 teaspoon salt freshly ground black pepper to taste 1 tablespoon orange zest 1 teaspoon saffron threads 2-3 tablespoons Pernod, Ricard, or other anise flavored liquor (optional) Basic Fish Mixture for the rouille 1 slice soft white bread 1/2 cup milk 6 cloves garlic, peeled 2 small roasted red peppers (from a jar is fine) 1/8 teaspoon cayenne pepper, or more to taste 1 large pinch saffron 3/4 to 1 cup olive oil salt...

cioppino

Cioppino (Italy)

serves 4 | start to finish 1 hour 2 teaspoons dried marjoram 1 teaspoon dried sage 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 tablespoon dried basil 1/4 cup fresh parsley, finely chopped 4 cloves garlic, chopped 1/2 medium red pepper, diced 2 cups Swiss chard, chopped Basic Fish Mixture 1 14-ounce can diced tomatoes 3 ounces tomato paste 1/2 cup olive oil 1 tablespoon salt 1 teaspoon freshly ground black pepper 1/2 bottle dry white wine (use an unoaked wine)   [twocolumns]Combine the herbs, parsley, garlic, red pepper, and Swiss chard in a bowl. Layer the ingredients in a large pot: clams and mussels on the bottom, then 1/3 of the chard mixture, the crab, another 1/3 of the chard mixture, the shrimp, the final 1/3 of the chard mixture, then place the white fish on...

mussels and clams

Basic Fish Mixture

3/4 pound mussels, cleaned and bearded 3/4 pound clams 1/2 pound shrimp, in their shells 1 large cooked crab, cleaned and cracked 1 pound halibut, or other firm white fish, cut into 4 pieces With this as your base, you can make a credible cioppino, a bouillabaisse, or a zarzuela. Of course, Mediterranean fish are a bit different from our Pacific fish, but don’t stress over that. All three recipes are delicious, and even a native of the Mediterranean would grant you that all are more than passable adaptations of these famous national dishes. If you’re lucky enough to have any of the herbs fresh, just use three times the indicated amount....

Shakar Lama Cookies, from Iraq

By Taghreed Ibrahim Makes 25 cookies | start to finish: 40 minutes 1 cup butter, softened 1 and 1/2 cups superfine sugar 2 cups all-purpose flour 1/2 teaspoon whole cardamom, ground Pinch of salt Almonds or hazelnuts for garnish (optional) Preheat oven to 375°F. [twocolumns]Mix the butter and sugar in a small bowl, using an electric mixer, until light and fluffy (2 minutes). Blend in the dry ingredients, mixing carefully to incorporate. Using a spoon, form the batter into 25 or so small, walnut-size balls. Place each ball onto a cookie sheet and use the palm of your hand to flatten each into a round cookie and garnish with a single nut (if desired). Bake 10–15 minutes. Allow cookies to cool completely on the baking sheet before removing to a...

Tomatillo Salsa

Mole Verde with Chicken and Rice, from Mexico

Adapted from Susana Ramirez Serves 8–10 | start to finish: 2 hours 4 pounds uncooked chicken drumsticks or thighs 1/2 pound green tomatillos 1/2 pound jalapeno peppers (6 or 7 peppers, use 3 for less heat) 1 bunch spinach (about 4 cups, chopped) 1 bunch green onions (about 1 1/2 cups, chopped) 1 bunch lettuce (about 4 cups, chopped) 1 bunch cilantro (about 2 cups, chopped) 1 bunch radish leaves (about 1 1/2 cups, chopped) 1 pasilla pepper, reconstituted 4 cloves garlic 2 medium onions, roughly chopped 1/2 pound tomatoes, quartered 1 and 1/2 cups oil, divided (Susana uses olive oil; other types of oil will also work) 4 teaspoons salt, divided 1 cup Mexican mole verde sauce (available at Latin markets) 2 cups long-grain rice 5 cups chicken stock [twocolumns]In a large stewpot, bring 8 cups of water...

souvlaki

Souvlaki

Serves 6 | Start to finish: 2 1/2 hours (active time: 30 minutes) Souvlaki, a versatile grilling method, brings the best out of pork (tenderloin or shoulder), chicken, beef, or lamb. This version uses pork tenderloin, but feel free to substitute something else. Select the wine to match the meat (while pork and chicken can pair well with red wines, it will turn the meat a slightly purple shade when cooked). The tougher the cut of meat, such as pork shoulder, the longer the recommended marinating time—24 hours or more yields tender, flavorful meat. While Greek fast-food restaurants serve souvlaki with pita and fries or potato wedges, souvlaki pairs just as nicely with rice and a salad. Whatever the sides, garlicky...

lemonyRoastedPot

Lemony Roasted Potato Wedges

Serves 6 | Start to finish: 1 hour (active time: 5 minutes) This easy method results in potatoes that pop with lemon and garlic flavors while still achieving savory, roasted caramelization. The secret: add water to the roasting pan with the other ingredients. For most of the time in the oven, the potatoes parboil, right in the roasting pan. The water protects the garlic from burning and infuses the potatoes with flavor. Once the water eventually evaporates, what’s left behind is a zesty glaze of oil, lemon, and aromatics. These are deceptively simple, but they may quickly become your new favorite. 6 medium russet potatoes, cut lengthwise into eight wedges each 1 cup water 3 tablespoons lemon juice 1/2 cup olive oil 5 cloves garlic, crushed or...

grilledVegSalad

Grilled Vegetable Salad

Serves 6 | Start to finish: 30 minutes Marinated, grilled veggies combine with a crunchy, juicy salad, bringing the best of both worlds to the plate. For an even simpler side dish, skip the raw ingredients and just enjoy the marinated, grilled peppers and zucchini; they stand alone beautifully. Mini peppers taste especially sweet when grilled. To make this into a main course, try adding cooked garbanzo beans. I could eat this for breakfast, lunch, and dinner all summer long. 1 pound zucchini 1 pound bell peppers, various colors as desired 2 tablespoons lemon juice, plus more to taste 1/2 cup olive oil, plus more to taste 3 cloves garlic, minced or crushed 1 teaspoon sea salt, plus more to taste 1/4 teaspoon pepper, plus more to taste 2...

plumChocHazel2

Plum, Chocolate, and Hazelnut Ice Cream Layer Cake

Serves 8–10 Start to finish: 1 hour and 15 minutes (active time 30 minutes) For the chocolate-hazelnut cake layer: 1/2 cup hazelnut flour (or almond flour, if you prefer) 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup demerara or turbinado sugar (or granulated, if you prefer) 6 ounces bittersweet chocolate chips or wafers 1/2 cup olive oil 1/8 teaspoon sea or kosher salt 4 large eggs, divided and at room temperature 1/2 cup granulated sugar 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice or white wine vinegar Preheat oven to 375°F. Grease the bottom and sides of an 8x3-inch springform cake pan with olive oil and line the bottom with a circle of parchment paper. Place the hazelnut flour, all-purpose flour, baking powder, baking soda, and demerara or...

quickPickledRoots

Quick Pickled Roots

Makes 1 quart | start to finish: 35 minutes Quick pickles bring crunch and vibrancy to anything from sandwiches to soups to roasted meats. Included in a brunch spread, they add a pleasant acidic balance to the rich dishes. People often chop off and discard leaves from celery stalks. Keep those leaves and use them as a seasoning “herb.” They provide a pleasant, subtle celery flavor to quick pickles. 3 tablespoon sea salt 1 cup sugar 1 1/2 cups white vinegar 3/4 cup water 1 tablespoon mustard seeds 1 bay leaf 1 teaspoon black peppercorns, coarsely ground 2 small chioggia beets (or other type), cut into matchsticks 3 carrots, cut into matchsticks 1 three-ounce piece of daikon radish, cut into matchsticks 1 handful celery leaves, torn (optional) 1 small jalapeno, sliced in quarters...

shrimpGrits

Shrimp and Grits

Serves 6 | start to finish: 45 minutes Saucy creole-spiced shrimp and crispy bacon top a bowl of extra-creamy cheese grits. A brunch item like this will keep people talking all day, clear through to dinnertime. It’s a good thing that shrimp and grits work for any meal. As with oatmeal or porridge, grits can come thick or thin. Add extra water to the grits as they cook if they become too thick for your taste, or simmer them longer to cook out the extra liquid, if you prefer a thicker version. The shrimp seasoning—and final seasoning for the dish— requires many dried herbs and spices. If time is short, substitute with a pre-made creole seasoning, such as Tony Chachere’s. for the...

rhubellini

Rhubellini

Serves 6 | start to finish: 25 minutes A spin on the classic Bellini, this substitutes the usual peach purée with rhubarb and pink peppercorns. Pink peppercorns are not true peppercorns. These dried, delicate berries have a sweet, citrusy, almost woodsy flavor that pairs well with the rhubarb and sparkling wine. To make a non-alcoholic version of the cocktail, substitute our local DRY Soda (rhubarb flavor) for the sparkling wine. 2 stalks rhubarb, chopped (about 1 and 1/2 cups) 1/2 cup sugar 2 tablespoons water 2 teaspoons pink peppercorns, plus a few more for garnish 1 bottle dry sparkling wine, such as Prosecco or cava [twocolumns]Combine the rhubarb, sugar, water, and 2 teaspoons pink peppercorns in a small saucepan. Cook on medium heat for 10 minutes, or until rhubarb...