Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer....

Rustic Rosemary Cornmeal Tart with Wild Blackberries

The recipe has grown up with me and reflects my fondness for herbs with sweets and my propensity to add the crunchy, nuttiness of cornmeal everywhere I can! Make one big tart or individual galettes, and serve warm with vanilla bean ice cream for dessert. If there are leftovers, have a second slice for breakfast with coffee....

Grapefruit & Fennel Salad

A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce....

French Toast Muffins

Serve these pretty French toast muffins as a starter, as part of the main course, or as a sweet ending to your special gathering. They are easy to make and can be made with most any fresh berry. Assemble before your guests arrive, and place them in the oven to bake right as the guests walk in the door....

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...

Polenta Tart with Heirloom Tomatoes, Mozzarella, and Prosciutto

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....

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....

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....

Coconut Cashew Quinoa Granola

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

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...

Strawberries and Cream Freekeh Porridge with Toasty Almonds

This morning porridge is the real deal: toothsome and satisfying, only slightly sweet, and dotted with vibrant berries. Unlike when making a pilaf or a salad, the goal here isn’t to have the grains soak up all of the liquid; you want the freekeh to be fully cooked but swimming in a little warm coconut and almond milk. I prefer unsweetened almond milk, so I can control the overall sweetness, and I find full-fat coconut milk more flavorful and decadent. Substitute other berries or nuts if you prefer. Serves 3–4 | Start to finish: 30 minutes 1/4 cup (35g) whole raw almonds 1/2 cup (85g) cracked freekeh 1/2 cup unsweetened almond milk, plus more to top 1 and 1/4 cups full-fat coconut milk (or regular milk) 1/4...

Amanda’s Cumin-Crusted Cornbread

Amanda Bevill swears her husband married her for this cornbread. It has a coarse texture, moist interior, and spectacular crust. Make sure to preheat your skillet to ensure the best bottom crust. Makes 8 servings 1 cup coarse cornmeal or polenta 1 cup all-purpose flour 1 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon kosher salt 7 tablespoons butter, divided 2 large eggs 1 1⁄2 cups buttermilk 1⁄2 teaspoon coarsely ground black pepper 1⁄2 teaspoon ground cumin 1 teaspoon sea salt [twocolumns]Preheat the oven to 400°F. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and kosher salt. In a small saucepan, melt 6 tablespoons of the butter over medium heat. In a medium bowl, whisk together the eggs, buttermilk, and 4 tablespoons of the melted butter (make sure it has...

Sorghum: The Versatile Grain You’ll Fall For

In our kitchen, the cooler months beg for pantry items that are versatile. I often find myself hunkering down a bit more than usual in the winter, as many of us do in Seattle, relying on old standbys like soups and stews, homemade bread, and roasted vegetables....

Corn-Millet Muffins with Roasted Red Peppers and Feta

If you’re anything like me, you may feel that corn muffins are often dry and a bit dutiful. These muffins will change your mind. They comfortably straddle the line between sweet and savory, and are packed with flavor thanks to the feta cheese and roasted red peppers. Plus, who can quibble with the bonus of whole-grain nutrition from the spelt flour, cornmeal, and millet (which gives each muffin their delightful crunch). These are always a crowd favorite. makes: 10-12 muffins | start to finish: 1 hour (active time: 15 minutes) 1 1/2 cups (195g) spelt flour 1 cup (165g) medium-grind cornmeal 1/2 cup (100g) raw millet 3 tablespoons natural cane sugar (like turbinado) 1 1/2 tablespoons baking powder 1 1/4 teaspoon kosher salt 2 large eggs, beaten 1 cup...

Kuku Sabzi: Persian Herb Frittata

A kuku is a Persian-style frittata, but heavier on the filling and lighter on the eggs than you might expect. Persian cuisine has many kuku recipes, but kuku sabzi is the version served at Persian New Year—full of herbs and greens, studded with chopped walnuts and barberries, which are small, tart, dried fruit. You can find barberries— zereshk in Persian—at Mediterranean markets (alternately, use cranberries—fresh or unsweetened dried—as a substitute). The spice blend advieh is available at World Spice Merchants here in Seattle, but the dish is also tasty if made without. Serves 8 | start to finish: 1 hour (active time: 30 minutes) 2 tablespoons unsalted butter, softened 1/4 cup barberries (or cranberries: 1/4 cup unsweetened dried; 1/2 cup fresh or frozen) 2 1/2...

Black and Blue Barley Scones

Sweet, juicy blueberries and tart blackberries join forces in these 100% whole grain beauties. Easy enough to make on an average weekday but pretty enough for a gathering or brunch, these scones marry all the things I love in a breakfast pastry: not at all too sweet, substantial with a little bit of heft, and boasting interesting seasonal ingredients. I prefer natural cane sugar here because it’s not as refined, but the recipe will work just fine with granulated white sugar. Serves 6 | start to finish: 50-60 minutes (active time: 20 minutes) 1 1/4 cups (150g) barley flour, plus more for forming scones 1 cup (170g) whole-wheat pastry flour (or all-purpose flour) 1/4 cup plus 1 tablespoon (65g) natural cane sugar (like turbinado),...

Pea Butter

makes: 1 scant cup start to finish: 15 minutes for frozen peas, more for fresh from Edible Seattle May/June 2012 Inspired by a (much, much more involved) recipe for pea butter in Modernist Cuisine: The Art and Science of Cooking, this simple spread is great used alone on toast, in place of butter, or—even better, in my opinion—slathered right over the butter, like a savory jam. If you use fresh shelling peas, you'll need about 3 1/2 pounds and we suggest an extra pair of hands to help with the shelling. 1 pound shelled peas, fresh or frozen Pinch sea salt Bring a large pot of water to a boil. Add the peas, reduce heat to low, and simmer until tender, 6 to 8 minutes for...

Turkey, Parsnip, and Sweet Potato Hash with Goat Cheese

Makes 4 servings start to finish: 50 minutes From Edible Seattle November/December 2010 Brown sweet potatoes, parsnips, onions, garlic, and thyme in bacon grease, crumble in some goat cheese, top with a fried egg, and what do you get? Quite possibly the best post-Thanksgiving breakfast. Cook the eggs after you add the turkey to the pan. Recipe 4 thick slices bacon, chopped 1 small onion, thinly sliced 2 teaspoons chopped fresh thyme Salt and freshly ground pepper 2 cloves garlic, finely chopped 1 tablespoon olive oil (optional, may be needed if your bacon isn't that fatty) 3 parsnips (about 3/4 pound), peeled and chopped into 1/2" pieces 1 sweet potato (about 3/4 pound), chopped into 1/2" pieces 1 cup chopped leftover turkey (light or dark meat) 4 ounces goat cheese, crumbled 4 eggs, cooked to...

Sugar Hubbard Spice Loaf

BY JILL LIGHTNER makes 1 loaf start to finish: 1 hour, 15 minutes From Edible Seattle November/December 2010 The all-purpose flour in this recipe can be easily switched to 100% white whole wheat or a 50-50 blend of all-purpose and locally grown and milled whole wheat from Nash Huber. His Sequim-grown wheat adds a lightly nutty flavor without any of the sourness that some brands of red wheat have. Sugar Hubbard's flavor is richer and sweet than canned pumpkin or even roasted sugar pie pumpkin; we suggest an extra 2 tablespoons of white sugar to the amount given if you're not using Sugar Hubbard. Recipe 1 1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon cardamom 1/8 teaspoon cloves 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2...

Emmer Flapjacks

Makes: 4 servings Start to finish: 20 minutes From Edible Seattle January/February 2011 Nutty-tasting, nutritious emmer wheat (AKA farro) is wheat's ancient grandaddy. Its use can be traced back to the Egyptians, and now, with an increase of US cultivation, its popularity is growing beyond restaurant farrotos. For local flavor, substitute apple cider syrup, like the kind sold at Seattle farmer's markets by Rockridge Orchards, for regular maple syrup. Recipe 1 1/2 cups emmer flour 1/2 cup white whole wheat flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1 1/4 cups lowfat buttermilk 1 teaspoon vanilla 1/2 stick (1/4 cup) butter, melted, plus more for pan Steps Whisk the flours, sugar, baking powder, and salt together in a mixing bowl and set aside. In another bowl, whisk the eggs,...

Kabocha Wheat Berry Streusel Muffins

BY JESS THOMSON Makes: 1 dozen | Start to finish: 40 minutes (if wheat berries and kabocha are cooked) From Edible Seattle January/February 2011 Made with cooked wheat berries and smashed, cooked kabocha squash, then topped with just enough crunchy oatmeal streusel, these muffins are a meal. Feel free to substitute canned pumpkin for the squash. For the muffins: Vegetable oil spray 3/4 cup all-purpose flour 1/2 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter 1/2 cup sugar 2 large eggs 1 teaspoon vanilla 1/2 cup sour cream 1/2 cup cooked wheat berries 1 cup mashed, cooked kabocha squash For the streusel: 1/2 cup old-fashioned oats 1/4 cup (packed) brown sugar 1/2 teaspoon ground cinnamon 2 teaspoons unsalted butter, melted Steps Preheat the oven to 400 degrees. Spray a 12-cup muffin...

Honeyed Rye Buttermilk Biscuits

BY JESS THOMSON Makes 8 biscuits | Start to finish: 30 minutes From Edible Seattle January/February 2011 Sweetened with honey instead of sugar and flavored with dark rye flour, these aren't your usual biscuits—try them for breakfast, with corned beef hash and poached eggs. We cut them into squares to avoid rerolling, but you can also cut them round. Recipe 1 1/2 cups dark rye flour 1 1/2 cups all-purpose flour 1 teaspoon salt 1 1/2 tablespoons baking powder 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2" chunks 3/4 cup plus 1 tablespoon buttermilk 1/4 cup honey Steps Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, and set aside. Whisk the flours, salt, and baking powder together in a mixing bowl. Add the butter, and using a...

Sourdough Pancakes

by Jill Lightner Serves 4 (about 12 pancakes) | Start to finish: 20 minutes, plus overnight rising from Edible Seattle May/June 2009 The original Sourdoughs would've used water, and weren't likely to have eggs or butter, either, but this version still has a delicious tanginess from the starter, and a special lightness from yeast rather than the more modern baking powder. Any sweet topping is the perfect complement. 1 cup sourdough starter 1 cup all-purpose flour 1 cup milk 1 large egg 2 tablespoons melted butter 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon baking soda A day before you want pancakes, remove the starter from the refrigerator. Bring the starter to room temperature (about 8 hours). Mix one cup of the warmed starter with the flour and milk in a large...

Keith Luce’s Eggs with Eggs

[caption id="attachment_19268" align="alignright" width="300"] Ruth Hartnup[/caption] Recipe courtesy Keith Luce, the Herbfarm Serves 4 | Start to finish: 30 minutes from Edible Seattle May/June 2009 This dish is simple and luxurious, making the most of absolutely fresh local eggs; it's savory richness makes it equally appropriate for brunch or dinner. Look for American-raised caviar choices like farmed White Sturgeon, Golden Paddlefish, or try smoked steelhead roe. 4 extra large eggs 1 tablespoon unsalted cultured butter 1 sprig English thyme 4 slices bacon, cooked until crispy Freshly ground black pepper, to taste 8 slices black truffle 1 tablespoon whipped crème fraiche (optional) 1 ounce caviar of your choice Preheat oven to 325 degrees. Butter inside of four four-ounce ramekins liberally. Gently crack one egg into each ramekin, taking care not to break yolks. Garnish each...

Sweet Cherry and Rosemary Focaccia

by Lara Ferroni Prep Time 50 minutes plus rising time | Makes 4 5-inch rounds from Edible Seattle Summer 2008 Olive oil makes dough with a nice rich flavor which complements both the fruity and salty flavors going on with this bread, but I like to use nut oils like hazelnut as a little twist. Coconut oil would also be a great choice. You can use frozen cherries, but fresh cherries are much better. You can use any variety, but look for cherries that are quite firm. The Dough: 1 1/2 teaspoons active dry yeast 1 tablespoon sugar 1 1/4 cup warm water 1/4 cup nut oil, like hazelnut oil 4 cups flour 1 teaspoon salt The Toppings: 2 cups fresh or frozen pitted cherries, halved 1 teaspoon olive oil Fresh rosemary, stems removed Zest...

Karoliina’s Finnish Pulla with Quark

Recipe by Jess Thomson Makes 16 pastries from Edible Seattle Spring 2008 Quark is a soft, tangy cheese that's more similar to sour cream than what we think of as "cheese." It's available from Appel Farms in Bellingham, who sells at the Columbia City Farmers' Market. You can also find Appel Farms low-fat and non-fat quark at QFC (it's with the cottage cheese) and PCC Natural Markets. The whole milk version (in the green tub) has been spotted at Madison Market and the Columbia City Farmer's Market, and is well worth seeking out for this recipe. The low-fat version is perfectly acceptable (and easier to find). For the Dough: 2 large eggs, room temperature 1/3 cup sugar 2 cups whole milk, warmed 3/4 ounce (3 packets) active dry...

Adventures in Fermentation: Homemade Yogurt

BY AMY PENNINGTON When I was in elementary school, my mom packed my lunch every day. I wasn't one of those kids who glamorously got to wait in line for a hot lunch; I was the one with a grease-stained paper bag. On the very rare occasion, my mom would pack up a yogurt cup. I favored the kind with sweetened yogurt on top and jam-like fruit on the bottom. Thankfully, my taste buds have matured and the thought of pre-sweetened yogurt is cringe-inducing. And while I eat yogurt daily, I never considered making it at home until my friend Lynda eco-guilted me by pointing out my habit creates considerable waste from all the plastic yogurt containers I blow through. This simple...

Meander’s Oatcakes

[caption id="attachment_19270" align="alignright" width="300"] Steve Johnson[/caption] recipe courtesy Miranda Krone, Meander's Kitchen from Edible Seattle May/June 2013 Miranda adapted her oatcake recipe from a wheat-based pancake from Salisbury House, printed in an earlier edition the Northwest Best Places Cookbook. These are fluffy, tender and gluten-free. 2 cups thick rolled oats (not quick or instant) 1/2 cup brown rice flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 2 eggs, lightly beaten 1/4 cup canola oil 3 cups buttermilk The night before you want to eat the oatcakes, stir together the oats, rice flour, baking soda, baking powder and salt in a large mixing bowl. Beat in the eggs, oil and buttermilk. Since there's no gluten, don't worry about overmixing—this batter won't get tough. Cover and refrigerate overnight. The next morning,...

Blueberry Cardamom Compote

[caption id="attachment_19199" align="alignright" width="300"] Jutta[/caption] recipe courtesy Miranda Krone, Meander's Kitchen makes about 2 cups | start to finish: 15 minutes from Edible Seattle May/June 2013 The original location of Meander's served the oatcakes with this compote and Greek yogurt, while the new digs have changed things up with a banana version. This is also delicious on biscuits, or just stirred into yogurt. 2 cups blueberries, fresh or frozen 1/2 cup apple cider 1/2 teaspoon fresh ground cardamom 2 tablespoons cornstarch 1/3 cup cold water Combine the berries, cider and cardamom in a 2-quart saucepan set over medium heat. While the berries warm up, combine the cornstarch and cold water in a small bowl, to make a slurry. Once the berries are simmering, add the slurry to the pan, stirring...

Hachiya Persimmon Bread

Adapted by Beth Maxey from Edna Lewis and James Beard Makes two 9" x 5" loaves | start to finish: 2 hours from Edible Seattle November/December 2012 This is one of the prettiest loaf breads in existence, thanks to occasional flecks of deep orange persimmon. It bakes well without the nuts and raisins, so feel free to use or not as you prefer. Do check the size of your loaf pan, as this amount of batter will overflow 8" x 4" pans. 3 1/2 cups flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon cinnamon 1/2 teaspoon mace 2 cups Hachiya persimmon flesh (4-6 persimmons, peeled and cored) 1 cup sugar 1 cup light brown sugar 1 cup unsalted butter, melted and cooled...

Blueberry Buttermilk Quick Bread

[caption id="attachment_19272" align="alignright" width="300"] Steph[/caption] by Jill Lightner makes 1 loaf | start to finish: 1 hour, 5 minutes From Edible Seattle July/August 2012 If you're using frozen berries for this, don't thaw them out before baking—just stir them, frozen, straight into the batter. 13/4 cups flour 1/2 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon lemon zest 1 cup buttermilk 1 egg 4 tablespoons butter, melted and cooled 1 cup blueberries, fresh or frozen Preheat the oven to 350 degrees. Butter an 8" x 4" loaf pan and set aside. In a medium bowl, combine the flour, sugar, baking soda and salt. Sprinkle in the lemon zest. In a separate small bowl, combine the buttermilk, egg and melted butter. Pour the wet ingredients all at once into the dry ingredients, and...

nettle frittata with ramps and feta

Nettle Frittata with Ramps and Feta

makes: 4 to 6 servings start to finish: 45 minutes from Edible Seattle May/June 2012 There aren't many foods that you want to avoid touching, but when they're raw, nettles qualify. To cook them, dump the contents of a bag of fresh, spiny greens into boiling water, and stir for two or three minutes, until they go completely limp and lose their signature sting. Drained, squeezed dry, and mixed into a colorful spring omelet, they taste like spinach with more iron and a minty background bite. If you can't find wild ramps, use red spring onions. 4 large egg whites 4 large eggs 1/2 cup whole milk Salt and freshly ground pepper 2 tablespoons olive oil 10 ramps, chopped (pink and white parts only, about 2 heaping tablespoons chopped) 1/4...

zatar taters

Roasted Potatoes with Za’atar and Lemon

serves 4 start to finish: 40 minutes from Edible Seattle May/June 2012 What ends up in za'atar, the Middle Eastern spice mixture, depends on where you buy it. Typically, it's a mixture of dried sumac, sesame seeds, other herbs like savory and thyme, and often salt. Taste it first, and add salt to your liking. 2 pounds firm red-skinned potatoes, cut into bite-sized pieces 2 tablespoons olive oil 1 teaspoon kosher salt Grated zest of 1 large lemon 2 tablespoons za'atar spice mixture Preheat the oven to 400 degrees F. Toss the potatoes with the oil in a large bowl. Mix the salt, lemon zest, and za'atar together in a small bowl until the zest is evenly distributed, sprinkle the mixture over the potatoes, and mix with your...

Café Granola

Courtesy of Pastry Chef Heather Earnhardt, Volunteer Park Café Makes 12 cups | start to finish: 30 minutes Heather suggests mixing and matching the nut and fruit combination to your taste. If you're not a fan of raisins, she recommends dried apricots and currants as a tasty mix. Recipe 2 cups chopped walnuts 6 cups whole oats (not instant or quick cooking) 1 cup unsweetened coconut flakes 1 cup slivered almonds 1 cup chopped pecan pieces 1/2 cup sesame seeds 1/2 cup sunflower seeds 1 teaspoon cinnamon 2 teaspoons vanilla 1/2 cup real maple syrup 1/2 cup honey 3/4 cup canola oil 3 tablespoons brown sugar 1 cup dried cherries 2 cups raisins 1/2 cup dried currants Steps Preheat oven to 300 degrees. Combine walnuts, oats, coconut, almonds, pecans, sesame seeds and sunflower seeds in a large bowl and set aside....

Husband-Mocking Granola

BY ASHLEY GARTLAND Makes about 6 cups start to finish: One hour from Edible Seattle September/October 2010 Recipe 3 cups old-fashioned rolled oats 1/4 cup unsweetened apple juice 1 1/2 tablespoons canola oil 1/3 cup slivered almonds 1/2 cup chopped walnuts 1/3 cup packed dark brown sugar 1/4 cup mild honey 2 teaspoons cinnamon Pinch of salt 2 cups mixed dried fruit of your choice, chopped into bite-size pieces if necessary Steps Preheat the oven to 300 degrees. Combine all of the ingredients except the fruit in a large bowl. Spread the mixture evenly on two large, shallow baking pans, to a depth of about 3/4 of an inch. Bake for about one hour, taking the oats from the oven to turn them every 10 to 15 minutes to ensure even baking. At the 45 minute mark,...

bacon egg herb muffin

Bacon and Egg Muffins

serves 6 | start to finish: 1 hour from Edible Seattle July/August 2010 Stuffed with a half pound of crumbled bacon, chopped chives, Parmesan cheese, and an egg baked right into the center, these biscuity muffins aren't the kind that leave you hungry an hour later. Recipe Nonstick vegetable oil spray 2 cups all-purpose flour 3/4 teaspoon salt 2 teaspoons baking powder 1 tablespoon sugar 1/2 pound thick-cut bacon, cooked crisp and finely chopped 1/4 cup chopped fresh chives 1/2 cup grated Parmesan cheese 1 cup whole milk 7 large eggs Steps 5 tablespoons unsalted butter, melted Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1-cup ramekins) with the oil spray and set aside. Whisk the flour, salt, baking powder, sugar, bacon, chives, and cheese in a large bowl. Combine the milk and...

summer garden strata

Summer Garden Strata with Chicken Sausage

BY JESS THOMSON Serves 6 | Start to finish: 45 minutes from Edible Seattle July/August 2010 Here's a make-ahead strata that shines with tiny tomatoes and zucchini (or whatever else your garden is producing right now). You can buy a baguette just for the occasion and let it sit out overnight, to dry it out, but I love to use up all the old bread heels that somehow end up congregating in the corner of my freezer. At Seattle-area farmer's markets, look for chicken breakfast sausage from Stokesbury Farms. Recipe 4 large eggs 3/4 cup half and half 1 cup milk 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Salt and freshly ground pepper, to taste Butter (for the pan) 1/2 day-old baguette, cut into 1" cubes (or 4 cups of...

breakfast tomatoes

Basil-Crusted Breakfast Tomatoes

BY JESS THOMSON Serves 4 Start to finish: 15 minutes from Edible Seattle July/August 2010 Heady with basil, thyme, and chives, these English-inspired pan-fried tomatoes are the perfect side dish for a civilized brunch. Recipes 2 large beefsteak (or similar) tomatoes (about 1 1/2 pounds) Salt and freshly ground pepper 1 cup panko breadcrumbs 1/2 cup chopped fresh basil 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh chives About 1/3 cup olive oil Steps Slice the tomatoes into 1/2" slabs and season on both sides with salt and pepper. Mix the breadcrumbs, basil, thyme, and chives together in a large, shallow bowl. Heat 3 tablespoons of the olive oil in a large, heavy pan (cast iron works well) over medium heat. Press the tomato slices into the breadcrumb mixture one at a time, coating...

Beth’s Rhubarb Quick Loaf

Adapted by Lara Ferroni start to finish: 1 hour From Edible Seattle May/June 2010 If you want to use frozen rhubarb, like Beth does, don't defrost it before tossing it into the flour, you'll end up with mush. Recipe [caption id="attachment_19276" align="alignright" width="400"] by kahvikisu[/caption] 1/3 cup brown sugar 1/2 teaspoon cinnamon a pinch of salt 1 tablespoon unsalted butter, melted 1/3 cup walnuts or pecans, chopped (optional) 1 1/2 cups (225 grams) all-purpose flour 2 teaspoon baking powder 1 teaspoon salt 1/2 cup (115 grams) dark brown sugar, firmly packed 1 cup chopped rhubarb, fresh or frozen 2 eggs 1 cup milk 1 teaspoon vanilla 6 tablespoons unsalted butter, melted Steps Preheat the oven to 350F. Grease an 8x4 inch loaf pan and set aside. Make the topping by mixing together the brown sugar, cinnamon, salt, nuts and melted butter. Set...

Duck Egg Sandwich

Recipe Adapted by Becky Selengut from David Krepky Serves 1, usually standing at the counter start to finish: 5 minutes from Edible Seattle March/April 2010 Don't be fooled that farmer's lives are idyllic. They work so hard, I could barely keep up. Luckily, David introduced me to his mother's specialty, a two-minute dinner that can sustain you when you are exhausted and starving. I literally ate this sandwich every day for two weeks.You'll be very tempted to do as I did and fancify this basic recipe. I toasted my bread, added a little Tabasco and a slice of tomato and it was all wrong. I asked David if he ever changes up the recipe. "No, why would I do that? It throws it all...

breakfast tomatoes

Basil-Crusted Breakfast Tomatoes

by Jess Thomson Serves 4 Start to finish: 15 minutes from Edible Seattle July/August 2010 Heady with basil, thyme, and chives, these English-inspired pan-fried tomatoes are the perfect side dish for a civilized brunch. Recipe 2 large beefsteak (or similar) tomatoes (about 1 1/2 pounds) Salt and freshly ground pepper 1 cup panko breadcrumbs 1/2 cup chopped fresh basil 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh chives About 1/3 cup olive oil Steps Slice the tomatoes into 1/2" slabs and season on both sides with salt and pepper. Mix the breadcrumbs, basil, thyme, and chives together in a large, shallow bowl. Heat 3 tablespoons of the olive oil in a large, heavy pan (cast iron works well) over medium heat. Press the tomato slices into the breadcrumb mixture one at a time, coating...

Shrimp and Grits

BY LORETTA VOSK AND MARC STIFLEMAN 2007 Surfin' Seafood First Place Recipe serves 2 | start to finish: 1 hour from Edible Seattle January/February 2010 [caption id="attachment_19201" align="alignright" width="401"] By James[/caption] Local chef, culinary instructor and cookbook author Greg Atkinson judges Surfin' Seafood's yearly customer recipe contest. Recipe 1 cup old-fashioned, slow-cooking white or yellow corn grits (look for Anson Mills brand) 1 lb (15-20) shell on, headless shrimp 1/2 of a lemon (both zest and juice) 1 bay leaf 1 teaspoon whole black peppercorns 2 cloves garlic (divided use) Salt and pepper to taste 1 jalapeño pepper Tabasco or other hot sauce (to taste) 2 tablespoons olive oil 1 ounce pancetta (substitute bacon or country ham) 1 shallot, minced 1 tablespoon butter 1 tablespoon all-purpose flour Steps Prepare old-fashioned grits with either water or milk according to directions on the package. Grits...

Sourdough Starter

[caption id="attachment_19278" align="alignright" width="300"] by henry[/caption] Some formulas for homemade starter use an extra boost of sugar (in the form of honey, milk, sugar, or fruit) or commercial yeast. This is a slow-growing basic version that may require extra patience to get going. Choose a wide-mouthed quart container for your starter to live in. Avoid metal; choose plastic, glass or ceramic, and as long as it's clean, recycling a takeout tub is fine. In a small bowl, whisk together one cup of warm, filtered water and one cup unbleached all-purpose or bread flour. Pour the mixture into the wide-mouth container, and place the container in a warm spot (around 70 degrees). Keep it out of direct sun and drafts. bThis next step may take...

Boat Street Currant Scones

[caption id="attachment_19203" align="alignright" width="263"] by amir[/caption] Recipe courtesy Susan Kaplan, Boat Street Kitchen Makes: 16 scones | Prep time: 15 minutes, plus baking time from Edible Seattle Spring 2008 A high-butterfat heavy whipping cream is called for in this recipe; we've used both Organic Valley and Golden Glen Creamery with good results. A lower butterfat cream contains a higher percentage of water, and the dough could be thin. If it seems too batter-like, add additional flour a few tablespoons at a time until the dough is soft and dense as described. Recipe 4 cups all-purpose flour 1/2 cup sugar 2 tablespoons baking powder Pinch of salt Zest from one orange (about 2 teaspooons) 1/2 cup currants 3 cups heavy cream Additional 2 teaspoons cream and 2 teaspoons sugar for sprinkling Steps Preheat oven to 375...