Thai-Style Crab, Mushroom, and Pumpkin Curry

One of my most memorable culinary experiences happened a couple of years back on a trip to Thailand. I booked a cooking class at the Mandarin Oriental in Bangkok and arrived to find that I was the only person in attendance. So I ended up having a four-hour private lesson and personal lunch with the chef. That day, we made curry from scratch, grinding up the paste ourselves from whole spices and making coconut milk from fresh coconuts. This recipe doesn’t claim to be as authentic, but it borrows from the techniques I learned that day, using ingredients more readily available in our supermarkets. Adding fresh Thai herbs to commercial curry paste and canned coconut milk really lifts this dish...

Black Bean and Beet Burgers

When you grate beets and mix them with black beans, something interesting happens: the mixture looks a whole lot like raw hamburger. Even when they cook, they look more beefy than beety. Cheese lovers, you’re in for a treat: Grated cheese is tucked inside the patties, “Juicy Lucy” style. While the patties cook, the cheese oozes from the inside out and forms a savory crust. This is a weekend project recipe versus a quickie weeknight dish. These patties involve a few pre-mixing steps, all of which can be done in advance. But you get a lot for your labor—a full dozen patties, which freeze beautifully. I wrap uncooked patties individually in parchment sleeves or plastic wrap and thaw in the refrigerator...

Korean Short Rib Bibimbap with Rachel Yang

“If you are going to break the rules, you better know the rules,” says Rachel Yang, chef owner of Joule, Revel, and Trove restaurants. Rachel and her husband, Seif Chirchi, have risen in Seattle’s culinary scene by, among many things, honoring authentic cuisine through reinvention....

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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....

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...

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....

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,...

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

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...

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...

Bibimbap

Serves 4 | start to finish: 45 minutes or more, depending on number of toppings and banchan Well-loved in Korea and the U.S., bibimbap, which means “mixed rice,” combines a balance of flavors from several side dishes and kimchi, and often includes a fried egg, barbecued meat, and roasted seaweed. All of these components harmonize together, arranged over a bowl of steamed rice, and then seasoned by pungent red sauce made from pepper paste that balances sweet, salty, umami, sour, and spicy. Once this beautiful bowl hits the table, the first step is to stir the ingredients with a spoon to combine the flavors. Bibimbap is traditionally eaten with a spoon, while chopsticks are used to add more from the shared...

Bulgogi Beef

  Serves 4 | start to finish: 2 hours minimum (active time: 30 minutes) Korea, a country known for barbecue, knows how to do it right. Thinly sliced beef, tenderized in a sweet garlic marinade and seared or grilled over high heat all contribute to a balanced and intense flavor. Bulgogi, which translates to “fire meat,” is not necessarily spicy. Fire refers to the traditional grilling process. Using a cast-iron pan or griddle makes for decent browning, and a grill yields excellent results. American grills have wide gaps, so take care with small pieces of meat, or use a grill-top pan or a grill grate with narrower spacing. Bulgogi most often tops a bowl of rice, or is used in the more elaborate...

Kani (Crab) Nabe

Kani (Crab) Nabe This crab nabe is two dishes in one: add steamed rice to the leftover soup broth and the result is a savory rice porridge called kani-zosui. The ginger and garlic are not traditional ingredients, but they make for a very flavorful dish. This is the best sort of Japanese winter comfort food. While most nabe are cooked at the table on a portable burner, you can arrange the ingredients in a pot, cook it on the stove, and bring it piping hot to the table. If doing this, divide the ingredients in two pots so there is a second installment ready and hot when the first one runs out. serves 4 | start to finish: 45 minutes 8 cups nabe broth...

Spicy Kimchi Nabe

This spicy nabe incorporates Korean kimchi, daikon radish, thinly sliced pork and various mushrooms, with chewy udon noodles added at the end. It’s an excellent way to warm up a cold, winter night. Like all nabe dishes, feel free to add or delete vegetables, according to your preferences. The broth for kimchi nabe is often made with a packaged base called kimchi no moto, available at most Asian grocery stores. I prefer the mixture of miso and gochujang pepper paste outlined below. serves 4 | start to finish: 35 minutes 8 cups nabe broth (recipe below) 2 tbs brown or red miso 3-4 tbs gochujang pepper paste, according to taste 1 medium daikon radish, peeled and cut into 1/2-inch cubes 1 medium to large napa cabbage, about...

Red Curry with Oregon Shrimp and Swiss Chard

Serves 6 | start to finish: 25 minutes Certified sustainable by the Marine Stewardship Council, Oregon bay shrimp has a mild, sweet flavor that harmonizes beautifully with this simmering, spicy curry. These tiny shrimp are previously peeled and cooked, making them ideal for whipping up a quick meal. They are often sold still a bit frosty, so if this is the case, extend the simmer time accordingly. If chard is not available, spinach makes a wonderful substitute—or try this with the first of our springtime nettles. The rich coconut milk and the tender bits of sweet shrimp make this dish feel like an indulgent treat. 2 cups dry jasmine rice, for serving with the curry 1 tablespoon canola or coconut oil 1/4 cup chopped...

Spicy Pork Sliders

Makes 12 sliders | start to finish: 30 minutes plus overnight marinade From Edible Seattle September/October 2013 Recipe courtesy Heong Soon Park, Chan These small sandwiches have a delectable balance of sweetness and heat and come together quickly. Gochugaru is finely ground Korean chili powder; check the spice section at a good Asian grocery. Gochujang is a prepared chili paste with a fair amount of differences between brands; we've been happy with Haechandle, procured from Uwajimaya. 12 brioche slider buns 2 lbs pork shoulder, thinly sliced 1 cup marinade (see recipe below) mayonnaise for the buns; preferably homemade pickled daikon radish, for garnish (see recipe below) thinly sliced scallions, for garnish Rub the marinade into the sliced pork and let sit, refrigerated, for at least 12 hours or overnight. Heat a...

Smoky Sweet Potato Empanadas

serves 4 | start to finish: about 2 hours From Edible Seattle September/October 2013 In many South American countries, empanadas, the hand-held pies made with flaky dough and stuffed with a variety of savory fillings, are the ubiquitous street food. This vegetarian version is plenty hearty, but it's also great studded with bits of leftover chorizo, if you must. Look for pimentón de la vera, or smoked Spanish paprika, in the spice aisle of a good grocery store or at Seattle's World Spice Merchants (worldspice.com) or ChefShop (chefshop.com). for the dough 2 cups all-purpose flour, plus more for rolling the dough 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon pimentón de la vera 1 stick (1/2 cup) unsalted butter, at room temperature 1/4 cup ice cold tap...

Korean Style Braised Short Rib

Serves 6 | start to finish: 5 hours From Edible Seattle September/October 2013 Recipe courtesy Heong Soon Park, Chan You'll likely need to make a special trip to find dried jujubes (sometimes called Korean dates) and the tteok, Korean rice cakes. Park suggests Uwajimaya for both ingredients; his preferred rice cakes have a thin diagonal cut. 3 lbs boneless beef short ribs 2 tablespoons canola oil, divided use 1 medium onion, diced 1 cup rice wine 5 dried jujubes (Korean dates) kalbi sauce as needed (see recipe below) 1 cup water 10 fingerling potatoes 10 pearl onions, blanched and peeled 10 Korean rice cakes (tteok) 3 dried Thai chilies Preheat the oven to 350 degrees. Trim excessive fat from the short ribs. Divide the ribs into portions of roughly 5 ounces each. In a large, heavy-bottomed pan...

Coq au Vin Café Campagne

recipe courtesy Daisley Gordon, Café Campagne serves 4 | start to finish: 3 hours plus overnight marinating From Edible Seattle September/October 2013 [caption id="attachment_19231" align="alignright" width="399"] Peter Barker[/caption] 1 bottle red wine 1 yellow onion, diced large 1 large carrot, peeled, cut into 1" chunks 1 leek, split lengthwise 2 cloves garlic, peeled and crushed 1 sprig fresh thyme 1 bay leaf 1/2 teaspoon whole black peppercorns 1 clove 1 ounce pork fat 2 ounces pancetta, cut into lardons 2 tablespoons cocoa powder 1/4 cup flour 1/4 cup butter salt and pepper to taste 20 white pearl onions, peeled and blanched 1/4 lb button mushrooms, quartered, sautéed 1 teaspoon fresh thyme leaves Chopped fresh parsley to garnish Butcher the chicken into legs, thighs, and breast, leaving the bone in all the pieces. Combine the brandy, red wine, onion, carrot, leek, garlic, thyme sprig, bay...

Chanterelle Risotto with Lemon Thyme

by Becky Selengut serves 4| start to finish 30 minutes From Edible Seattle September/October 2013 4 cups vegetable stock 2 tablespoons extra virgin olive oil, divided use 3 tablespoons unsalted butter, divided use 6 ounces (two cups) fresh chanterelles, cleaned and sliced sea salt to taste 1 small onion, finely chopped 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine or dry white vermouth 1 tablespoon fresh lemon thyme, chopped (or substitute 1 tablespoon thyme + 1 teaspoon lemon zest) 1/2 cup grated Parmesan Reggiano cheese freshly ground black pepper to taste In a medium saucepan, bring the broth to a boil, then reduce the heat to low to keep warm. In a large sauté pan set over medium-high heat, add half of the olive oil and butter. Add the chanterelles and...

Cast-Iron Trout with Chanterelles

by Becky Selengut serves 4| start to finish: 25 minutes From Edible Seattle September/October 2013 I learned how to make this dish when I cooked at La Spiga. I loved its simplicity and earthy flavors. You can serve the trout on a platter, but sometimes I'll transfer the fillets and sauce back to the skillet and serve it that way—the residual heat retained in the iron keeps the dish warm. Two (1-pound) whole rainbow trout (have the fishmonger fillet them and remove heads, tails and ribs) salt and freshly ground pepper all purpose flour, for dusting the fillets (you can substitute white rice flour) 3 strips bacon, cut into small dice (about 1/2 cup) peanut or grapeseed oil, for frying 3 ounces (1 cup) fresh chanterelles, cleaned and trimmed 1/4...

Braised Moroccan Chicken with Apricots and Lemon

| Print |  Email by Jess Thomson Serves 6 Start to finish: 1 1/2 hours from Edible Seattle January/February 2010 Serve over rice, couscous, pasta, or steamed potatoes. 1 4- to 5-pound chicken, cut into 8 pieces Salt and freshly ground pepper 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, chopped 1 tablespoon chopped fresh ginger 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon ground turmeric Zest and juice of 1 lemon 4 cups chicken stock 1 cup dried apricots (if you can, find a tart variety, like Blenheim) 1/4 cup chopped parsley Pat the chicken pieces dry and season on all sides with salt and pepper. Heat a large heavy pot over medium-high heat. Add the oil, then half the chicken pieces, and brown on all sides. Transfer to a plate and set aside, and repeat with...

Black Bean, Goat Cheese, and Roasted Red Pepper Enchiladas

Serves 4 to 6 start to finish: 1 hour 15 minutes From Edible Seattle March/April 2010 Peregion beans, grown locally on Whidbey Island, are an excellent choice for these enchiladas—since they're not capped with a thick cheese leather on top, the bean flavor really shines. Recipe 2 tablespoons olive oil 1 large onion, chopped (about 2 cups) Salt and freshly ground pepper 2 large cloves garlic, chopped 1 teaspoon ground cumin 1 pound roasted red peppers (4 large peppers, about 1 pound), roughly chopped 1/2 cup (packed) fresh cilantro 1 (14-ounce) can diced fire-roasted tomatoes 1 1/2 cups Peregion or small black beans, cooked until tender, drained 12 ounces goat cheese, crumbled 12 fresh corn tortillas 2 scallions, finely chopped Steps Preheat the oven to 350 degrees. Heat a large skillet over medium heat. Add the olive oil, then...

Bucatini with Morel Shallot Pesto

BY JESS THOMSON Serves 2 to 4 Start to finish: 30 minutes From Edible Seattle May/June 2010 Earthy, smoky morel mushrooms are a delicious sign of spring—and unfortunately, often an expensive one. This simple pasta sauce, which combines the mushrooms with garlic, shallots, thyme, and pine nuts, is a great way to get a lot of flavor out of just a quarter pound of morels. Recipe 1/4 pound morel mushrooms (or 1/2 ounce dried morels), cleaned and roughly chopped 1/2 pound high-quality bucatini or spaghetti 1/4 cup panko-style breadcrumbs 2 small shallots, chopped 2 large cloves garlic, crushed 1 teaspoon chopped fresh thyme 1/4 cup toasted pine nuts Salt and freshly ground pepper 1/2 stick (4 tablespoons) unsalted butter 2 tablespoons extra virgin olive oil 1/2 cup freshly grated Parmesan cheese (If you're using dried morels, place...

Pork Roast Stuffed with Leeks, Apples, and Dried Cherries

by Jess Thomson Makes: 6 to 8 servings | Start to finish: 1 hour 25 minutes from Edible Seattle September/October 2010 For an easy side dish, coat golf ball-sized firm white potatoes in olive oil and roast them whole, right in the pan with the pork. Recipe 1 tablespoon olive oil 2 small leeks (white and green parts), cut into 1/4" half moons (about 2 cups) 2 large cloves garlic, finely chopped 2 tablespoons chopped fresh thyme, divided 1 small tart apple, cored and diced 1 cup dried cherries, diced Salt and freshly ground pepper 1/2 cup dry white wine 1/2 cup chicken broth 1/2 cup panko breadcrumbs 1 (3-pound) boneless pork roast 5 (roughly 16"-long) pieces kitchen string Steps Preheat the oven to 425 degrees. Heat a large skillet over medium heat. When hot, add the olive oil, then...

Turkey-Mashed Potato Hand Pies

Makes: 8 pies start to finish: about 2 hours From Edible Seattle November/December 2010 Made with a double batch of Edible's All-Butter Pie Crust, these little savory turnovers, filled with turkey, mashed potatoes, and gravy, are reason to roast a turkey in and of themselves. Serve them with leftover cranberry sauce for dipping. [caption id="attachment_19234" align="alignright" width="300"] Aaron Silvers[/caption] Crust 2 1/2 cups all-purpose flour 1/4 teaspoon salt 2 sticks (1 cup) cold unsalted butter, cut into 1" pieces, and chilled again 8 to 10 tablespoons ice cold water, chilled in fridge Filling 1 cup leftover mashed potatoes 2 cups finely chopped leftover turkey 1/3 cup leftover gravy Salt and freshly ground pepper Final Pie Whole milk, for brushing crust Salt, pepper, and chopped thyme, for crust (optional) Cranberry sauce (optional) Steps Blend the flour and salt in a medium...

Homemade Soymilk and Tofu

BY BETH MAXEY Makes about 1 quart of soymilk, 6 servings of Flower Blossom Tofu, or 1 medium block of pressed tofu Serves 4-6 | start to finish: 1 hour from Edible Seattle September/October 2011 Recipe 1 cup of dry soybeans, soaked overnight at room temperature 4 cups fresh water Steps In a blender or food processor, blend the pre-soaked soybeans the water until the mixture is creamy and smooth, no bits are visible and there is a good head of foam on the top. (I need to do this in two batches using my Cuisinart.) Place a cheesecloth-lined sieve over a large sauce pan and pour the raw soymilk through it. Squeeze the cheesecloth to remove as much liquid as possible from the bean pulp. Heat the sauce...

Pear-Stuffed Pork Chops

by Jess Thomson makes: 4 servings | start to finish: 1 hour from Edible Seattle September/October 2011 Pork chops and apples are a well-known pairing, but pork and pears? Absolutely. These chops are stuffed with fruit, walnuts, and bleu cheese, seared golden brown, and served with a simple pan sauce of white wine, pears, and whole-grain mustard. 4 boneless pork loin chops, each about 6 ounces and 1" thick 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 3 teaspoons chopped fresh thyme, divided use 1 large shallot, chopped 2 cloves garlic, finely chopped 3/4 cup dry white wine, divided use 2 tablespoons panko breadcrumbs 1/2 cup toasted walnuts, chopped 1 large ripe pear, peeled and chopped 1/3 cup crumbled bleu cheese 1 tablespoon whole grain mustard 1 tablespoon unsalted butter, at room temperature Preheat...

Matsutake Sukiyaki

Serves 4 | Start to finish: 20 minutes from Edible Seattle November/December 2009 This is a traditional dish made by matsutake hunters while in the woods. A cast iron dutch oven is perfect for cooking it, whether indoors or out. I adapted the recipe from one by Hsiao-Ching Chou in the October 13, 2004 Seattle Post-Intelligencer. Despite the long list of ingredients, this is a nearly fool-proof dish and fast. Recipe 3/4 cup sake 1/2 cup soy sauce 1/4 cup mirin 1 bunch green onions 2 tablespoons peanut oil 1 small yellow onion, cut into 1/2-inch wedges 1 cup Napa cabbage, shredded 1 cup bok choy, shredded 8 ounces matsutake mushrooms, brushed clean, trimmed, and thinly sliced 8 ounces bean thread noodles 1 package (about 14 ounces) firm tofu, cubed 1 1/2 pounds thinly sliced...

Cornmeal-Crusted Halibut Cheeks with Mama Lil’s Dipping Sauce

Serves: 4 Start to finish: 35 minutes from Edible Seattle May/June 2011 Halibut cheeks have a lot going for them. Besides being an incredibly easy way to make fish and chips (there's no cutting or skinning involved), they have a great stranded texture—they're the pulled pork of the sea. Give these fried cheeks a crisp cornmeal coat (if you like them extra crunchy, double-dip in the egg and cornmeal) before plunging them into a "tartar" sauce spiked with Mama Lil's peppers. This is also a great way to make a pound of (usually pricey) halibut feed four people. Regular yellow cornmeal works well for this recipe, but one with a medium grind, such as Bob's Red Mill's, gives the crust a great texture. For the...

Penne with Asparagus and Salmon-Dill Cream

Serves: 4 start to finish: 20 minutes from Edible Seattle May/June 2011 As far as pastas with cream sauce go, this is about as light as it gets. And because it's made with inexpensive lox ends—the bits and corners of salmon lox that many stores and producers trim off to make the filets look snazzier on a brunch platter—it's a relatively cheap way to make a fancy-looking dish. For something a little more decadent, increase the cream by 1/4 cup and stir in 4 ounces crumbled goat cheese at the end. Of course, you can use regular lox, but we'll laugh at you when you pay more. Town & Country Markets sell the ends—just remember to look for them. Recipe 4 cups (about 3/4 pound)...

Pan-Fried Fish with Shallots, Peanuts, and Rice Vinegar Caramel

Serves: 2 start to finish: 30 minutes from Edible Seattle May/June 2011 [caption id="attachment_19236" align="alignright" width="400"] Nicole[/caption] I find that cooking fish whole is, in a word, rewarding—it's the fish cook's version of making a pie from scratch. Ask your fishmonger to clean the fish for you (and, okay, to behead it if you must). Mackerel is delicious, but you can also use trout; if you plan a lakeside fishing trip this summer, make sure to bring this recipe along. Keep a tin can handy for the hot oil. If you like spice, add a big pinch of chili flakes to the pan with the vinegar. Recipe Canola oil 1 whole fish, such as mackerel or trout, cleaned (about 1 1/4 pounds) Kosher salt 1 large shallot, peeled and sliced...

Becky’s Perfect Ribeye

By Becky Selengut Serves 1 (no sharing, back off!)| Start to finish: 20 minutes from Edible Seattle September/October 2009 I'm a purist when it comes to impeccable ingredients. An incredible steak needs nothing more than "oohs" and "aahs" as sauce. It's a crime to cook a steak to anything more than medium rare, and the only tool necessary is a perfectly seasoned cast iron pan, with a large enough circumference to contain a single ribeye. 1 tablespoon high-heat oil, such as grapeseed or canola 1 bone-in ribeye steak, cut at least 1 1/2" thick Sea salt to taste Pepper to taste Preheat oven to 400 degrees. On the stovetop, heat a cast iron pan over high heat. Add the oil to the pan. Season the steak generously, on both...

Lamb- and Kale-Stuffed Tomatoes

by Jess Thomson Serves 6 | Start to finish: 1 hour 20 minutes from Edible Seattle September/October 2009 If you'd like to work ahead, cool the meat filling, then stuff the tomatoes and refrigerate up to 8 hours before serving. For tomatoes: 6 large tomatoes (about 3 pounds total) 2 tablespoons plus 2 teaspoons olive oil, plus more for baking dish 1 (3/4 pound) bunch red kale, tough ribs removed, chopped Salt and freshly ground pepper 1/2 medium onion, finely chopped 3 cloves garlic, finely chopped 1 pound ground lamb 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary 1 cup panko breadcrumbs 1/2 cup grated Parmesan cheese For topping: 1/4 cup panko breadcrumbs 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil Preheat the oven to 425 degrees. Cut a 1/4" slice off the bottom of each tomato, so...

Stuffed Poblano Peppers with Kabocha and Black Beans

Serves 6 / Start to finish: 2 1/2 hours from Edible Seattle September/October 2009 Here's a slightly simplified take on chiles rellenos that will make you want fall to stick around. 1 (2 1/2-pound) kabocha squash (green- or orange-skinned), scrubbed clean 6 poblano peppers (about 1 1/2 pounds total), left whole 3 tablespoons plus 2 teaspoons olive oil 3/4 cup chopped onion 1 large garlic clove, finely chopped 1 (15-ounce) can black beans, rinsed and drained 1 teaspoon chopped fresh oregano 3/4 teaspoon ground cumin 4 ounces cotija, feta, or goat cheese, crumbled 1/4 cup plus 1 tablespoon heavy cream 1 (15-ounce) can black beans 2 large eggs 1/4 cup all-purpose flour 1 cup cornmeal 2 (12-ounce) jars smooth green salsa (mild to hot, per your preference) 2 cups shredded Monterey Jack or cheddar cheese Preheat the oven to...

Heaven-Stuffed Zucchini

Serves 4 or 8 / Start to finish: 50 minutes from Edible Seattle September/October 2009 This heady combination is the kind of thing that might make a person change religions. If you'd prefer, omit the meat and add 1 tablespoon olive oil to the hot pan before sautéing the onions. Olive oil spray 2 large zucchini (about 1 1/2 pounds), washed but not trimmed 1/4 pound pancetta (one 1/2" thick slice) or bacon, cut into 1/2" dice 1 cup finely chopped onion 2 cloves garlic, finely chopped Salt and freshly ground pepper 1/4 cup dry white wine 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme 2/3 cup panko breadcrumbs 4 ounces soft goat cheese, crumbled Preheat the oven to 400 degrees. Lightly grease a 9"x13" baking dish with the...

Mussels with Garlic-Parsley Butter

From Edible Seattle March/April 2011 Serves: 4 | start to finish: 30 minutes It's hard to strike a balance between surrounding mussels in a broth worthy of an entire loaf of bread and actually tasting their sweet, briny flavor. Here's a version that lands in the center: The mussels don't get lost, but the tonic at the bottom of the pot, a heady mixture of white wine, anchovies, and leeks, is augmented at the last minute with a garlic-parsley butter that keeps you seated long after the shells are all piled up—and because the garlic retains its strong, fresh flavor, it wards off vampires, too. Recipe 2 tablespoons extra virgin olive oil 3 anchovies, finely chopped Pinch crushed red pepper (to taste) 1 medium leek, green and...

Whole Grilled Salmon with Forty Cloves of Garlic

by Jess Thomson Serves 10 | Start to finish: 45 minutes (plus heating grill) from Edible Seattle July/August 2009 Stuffed with garlic, rosemary, and toasted fennel, then laid out on a grill, whole fresh salmon is a less expensive (and fancy-looking) way to serve a crowd. Note: Measure the length (or diameter) of your grill before selecting a fish—if space is an issue, you can remove the head and/or tail. It's helpful to have two sets of hands for seasoning and turning the salmon. 3 tablespoons olive oil for fish, plus 3/4 cup more for grill grate 1 whole keta (chum) salmon (6 to 7 pounds) Salt and freshly ground pepper 40 cloves garlic, crushed (from 3 large heads) 2 tablespoons whole fennel seeds, toasted 3 (8") sprigs fresh rosemary,...

Feisty Chicken Karaage

Serves 6 | Start to finish: 20 minutes, plus overnight marinade from Edible Seattle July/August 2009 4 lbs chicken thighs, boned and skinned 3 tablespoons sake 1/2 cup soy sauce 5-6 cloves grated garlic 3 inches of ginger, grated (about 4 tablespoons) 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 cup sesame oil 2 eggs 2 cups potato starch or flour Vegetable oil for frying Cut chicken into 3-inch pieces. Combine sake, soy sauce, garlic, ginger, salt, pepper and sesame oil. Add chicken and marinate overnight, refrigerated, or for at least 2 hours. Remove chicken from fridge at least 30 minutes before you plan to fry, so the meat isn't too cold when it hits the frying oil. Fill a deep fat fryer or frying pan with enough oil so that chicken pieces can submerge completely....

Butternut Squash and Goat Cheese Lasagna

serves 2 to 4 | start to finish: 1 hour 30 minutes from Edible Seattle September/October 2012 Pull the tomatoes and meat from your traditional lasagna, throw in super thin slices of butternut squash and a big handful of crumbled goat cheese, and you'll get a rich, fall-scented lasagna that's more beauty queen than weekly staple. (It also happens to be relatively quick to put together.) This recipe fits into an 8"x 4" loaf pan. Double it and cook it in a deep 8" x 8" pan to serve 4 to 6 adults. for the sauce 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup warm whole milk 1 tablespoon chopped fresh thyme Salt and freshly ground pepper, to taste Pinch freshly grated nutmeg for the cheese 1 cup fresh...

Summer Garden Vermicelli Salad

serves 4 | start to finish: 30 minutes from Edible Seattle September/October 2012 This flexible, colorful salad takes advantage of whatever your garden gives. These days, that probably means cucumbers, carrots, and squash, but use whatever vegetables you prefer—think tomatoes, thinly sliced peas or beans, or shredded basil. Use the marinade on chicken, per the recipe below, or substitute tofu or fish. If you're feeling fancy, fry thinly sliced shallots in canola oil and use them as a crunchy topping. for the dressing 3/4 cup water 3/4 cup fish sauce 2/3 cup freshly-squeezed lime juice 1/4 cup sugar 5 large garlic cloves, finely chopped 1 to 3 teaspoons sriracha, to taste for the salad 2 tablespoons canola oil 1 pound boneless, skinless chicken breasts (about 3), trimmed of excess fat About 8 ounces...

Simple Rack of Lamb with Rosemary and Lavender

by Jess Thomson Serves 4 | Start to finish: 45 minutes (plus overnight marinating) from Edible Seattle May/June 2009 With rosemary and just a whisper of lavender, this lamb comes together in 15 minutes, plus an overnight marinating session in the fridge. Make space on the serving platter for the crisped, herbed breadcrumbs that collect at the bottom of the roasting pan. 1/4 cup finely chopped fresh rosemary 3 teaspoons dried culinary lavender, chopped 2 cloves garlic, finely chopped 1/4 cup olive oil 1 Frenched rack of lamb (about 1 1/2 pounds), trimmed Salt and freshly ground pepper 1/2 cup panko breadcrumbs Stir 2 tablespoons of the rosemary, 2 teaspoons of the lavender, the garlic, and 2 tablespoons of the olive oil together in a small bowl. Smear this mixture onto...

Cristina’s Homemade Flour Tortillas

by Cristina Zurita Ceniceros Makes one dozen 10" tortillas | Prep Time 20 minutes from Edible Seattle March/April 2009 Like pie crust, great tortillas get easier with practice. And just like any homemade bread, good homemade tortillas are exponentially better than storebought. 3 cups all-purpose flour (you can use up to 1 1/2 cups whole wheat flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 cup shortening, room temperature (Cristina prefers the non-hydrogenated Spectrum) 1 cup water, heated to boiling point in a saucepan and set Whisk together the flour, baking powder, and salt. Rub in the shortening with your fingers until the mixture resembles heavy, damp sand. Making sure the water is as hot as you can tolerate, add about 1/3 cup to the flour mixture. Using...

Cheater Pork Chipotle Tamales

makes: 8 tamales | start to finish: 2 1/2 hours from Edible Seattle March/April 2012 Skagit River Ranch, one of Seattle's go-to farmers market spots for meats, is typically out of numerous pork cuts by the time I get there, which is always very late. I'm never disappointed by their simple ground pork. I think of tamales as being made with time-intensive pulled pork filling, and a dough made over the course of days. This version skips all that in favor of pork spiced with chipotle peppers and a simple dough, but it's just as satisfying. If you want to make these on a weeknight, soak the corn husks and blend the masa harina with water in the morning. For the dough 16 dried...

Wine-Braised Goat Shanks with Tomatoes and Oregano

Wine-Braised Goat Shanks with Tomatoes and Oregano makes: 4 large servings | start to finish: 3 hours from Edible Seattle March/April 2012 Terry Wetham of Quilceda Farm says there's no trick to cooking goat. Try something from his Snohomish County farm, like the shanks, which ball up on the end of the bone when cooked, for a manly, meaty presentation. Serve this dish over polenta or mashed potatoes. 4 (1-pound) goat shanks 2 tablespoons olive oil 1 medium sweet onion, chopped 2 carrots, peeled and chopped 2 celery ribs, chopped 4 cloves garlic, smashed Kosher salt and freshly ground pepper 1 tablespoon chopped fresh oregano 1 bay leaf 1 (14-ounce) can whole peeled tomatoes, crushed, with juice 3 cups red wine 2 cups veal or chicken stock (preferably homemade) Heat a large, heavy, ovenproof pot (one...

Simple Pan-Roasted Duck Breasts with Herb Salt

Simple Pan-Roasted Duck Breasts with Herb Salt makes: 4 servings | start to finish: 20 minutes from Edible Seattle March/April 2012 Since they process every one of their organic ducks themselves, Janelle and Jerry Stokesberry, of Stokesberry Sustainable Farms, sell their ducks whole. Next time you buy them for the legs, save the breasts for this simple seared recipe. There'll be enough herb salt for the entire duck if you want to roast the whole thing, or save the extra for grilled pork or roasted vegetables. 4 duck breasts (about 1 1/2 pounds total), patted dry 2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried dill Preheat the oven to 375 degrees. Pat the duck breasts dry on...

Sutra’s Chanterelle Cashew Cheese Celeriac Ravoili

recipe courtesy of Colin Patterson, Sutra Serves 6 | One day non-active time for cheese; 35 minutes for ravioli From Edible Seattle March/April 2009 1 cup raw cashews 1 teaspoon lemon juice 1/2 of a medium onion, chopped fine 2 cloves garlic, chopped 2 cups sliced chanterelles 1/2 cup basil, julienned 2 cups balsamic vinegar 2 medium celery roots Black truffle oil for drizzling Cashew Cheese Soak cashews in 2 cups purified water for at least six hours and up to 12 hours. After soaking, blend cashews with lemon juice to form smooth puree, place in glass container and let sit at room temperature for 24 hours to slowly ferment. Ravioli Filling Sautee onions until slightly caramelized, add garlic and chanterelles, and sautee for another 2 minutes. Remove from heat and add basil. Pulse...

Prime Rib with Cognac-Roasted Vegetables and Crunchy Greens

serves 8 | start to finish: about 2 hours from Edible Seattle November/December 2012 Here's the ultimate company dinner for when you want a piece de resistance but aren't sure how adventuresome your guests might be: it's a big prime rib roast, surrounded by root vegetables that are roasted right in the beef's drippings, then glazed with cognac as the meat rests. Bone-in roasts look a bit fancier, and often take a few minutes longer to cook, while boneless roasts are easier to carve. Choose whichever works best for you, and use an instant-read thermometer to judge the meat's doneness. 1 (5-pound) bone-in or (4-pound) boneless prime rib roast 4 large carrots (about 1 pound), peeled and cut into 2-inch sections 1 (3/4-pound) fennel bulb,...

Dijon Dill Kebabs

by Jess Thomson Serves 6 | Prep Time: 30 minutes Instead of alternating meat or fish with vegetables the way many do with kebabs, I prefer to load each skewer with a single ingredient, so that I can give each vegetable the proper cooking time. This way, zucchini get cooked just to the height of their flavor, and not a minute longer, and the meat doesn't dry out.If you use wooden skewers, soak them in a pan of water for about 30 minutes before using, to avoid burning them over the fire. 4 chicken breasts, cut into 1" cubes (you could substitute 2 1/2 pounds salmon, halibut, or shrimp) 3 small zucchini, cut into 1" rounds 6 small roma tomatoes, halved 1 bell pepper (any color),...

Halibut with Polenta and Red Pepper Salsa

Recipe courtesy Joshua Green of Ponti Seafood Grill Serves 4 | Prep Time: 1 hour from Edible Seattle Spring 2008 2 1/2 cups water 1/2 cup polenta 1/4 cup (1/2 stick) unsalted butter 1/4 cup grated Parmesan cheese 2 Anaheim peppers 2 poblano peppers 2 red bell peppers 2 banana peppers 3 tablespoons olive oil, divided 1/2 cup diced sweet onion 2 teaspoons Chinese five spice powder 1 tablespoon red wine vinegar Salt and freshly ground pepper 4 halibut filets (about 1 1/2 pounds total), skinned 2 ounces pea shoots For the Polenta Bring the water to a boil in a heavy-bottomed saucepan. Whisk in the polenta, stirring constantly for the first minute or so. Reduce heat to low and continue cooking, stirring frequently, for about 30 minutes, or until the polenta thickens. (You may need to add a...

Righteous Barbecued Ribs

serves 4 | start to finish: 4 hours 45 minutes Some might describe these pork ribs as “Texas Style” barbecue. Others have characterized them as “Oh my gosh—please tell me you have more of these.” Either way, they are remarkably easy to make. The lore of barbecue techniques and its myriad magic tricks can be intimidating. Mark my words, though: making incredible ribs without a ton of experience is within reach, even without a grill. This recipe works great with both back ribs (sometimes called baby back or loin back ribs) or with spareribs. A rack of spareribs is larger and flatter but will still work with the amount of rub and sauce listed—there will simply be less sauce left over for...

Tagliatelle with Summer Squash Ragu

Recipe courtesy Mike Easton, Il Corvo serves 4 | start to finish: 30 minutes from Edible Seattle July/August 2013 If you’re not inclined to make fresh pasta yourself, it’s worth going out of your way for a great bag of top-quality dried pasta for this simple sauce recipe. If you can’t find tagliatelle, fettuccine is an acceptable replacement. 3 cloves fresh garlic 1/4 cup olive oil 2 tablespoons fresh marjoram, picked from stem, not chopped 2 tablespoons fresh thyme, picked from stem, not chopped 1 small pinch red chili flakes (optional) 2 pounds zucchini, coarsely grated 2 teaspoons kosher salt 4 ounces water 3 tablespoons white balsamic vinegar 1 pound fresh or dried tagliatelle 3 tablespoons butter 1/4 cup grated parmesan Smash the garlic cloves completely with the side of a knife and add to a...

Bacon Macaroni and Cheese

Recipe Courtesy Angie Roberts, BOKA Prep Time 40 minutes | Serves 4 to 6 from Edible Seattle Fall 2008 If you're going local, BOKA Executive Chef Angie Roberts recommends using Mt. Townsend Creamery's Trailhead and Seastack cheeses for her creamy, rich macaroni and cheese. 8 ounces elbow pasta, or any other tube-shaped pasta 1/2 teaspoon kosher salt, plus more for cooking pasta 3 1/2 tablespoons unsalted butter 1/2 cup julienned yellow onions 2 tablespoons all-purpose flour 1 1/4 cups dry white wine 2/3 cup heavy cream 7 ounces Gruyère (or similar) cheese, grated 1 1/3-pound piece Brie or other soft ripened cheese, rind removed and sliced 2 tablespoons plus 1 teaspoon chopped fresh thyme 1 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper 1/8 teaspoon freshly ground nutmeg 4 ounces crusty sourdough bread (about 1/4 loaf), torn into...

Razor Clam Linguine

Adapted from the Washington Department of Fish and Wildlife Prep time 30 minutes | Serves 4 (or 2 very hungry people post–razor clamming) from Edible Seattle Fall 2008 If you're not up for the adventure of digging for razor clams, frozen razor clam meat is frequently available at Wild Salmon Seafood Market. One (1-pound) package frozen clam meat makes about 1 1/2 cups chopped clams. 1/4 cup unsalted butter 1/4 cup olive oil 1 cup finely chopped onions 2 cloves garlic, minced Salt and freshly ground pepper 1 cup dry white wine 3/4 pound linguine 1 1/2 cups razor clam meat (see cleaning instructions), chopped into half-inch pieces 1 1/2 teaspoons dried oregano, or 1 tablespoon chopped fresh oregano 1 cup finely chopped fresh parsley (loosely packed, chopped before measuring) Red chili pepper flakes,...

Cider-Braised Pork with Apples, Onions and Thyme

by Jess Thomson Serves 6 | Prep time: 45 minutes from Edible Seattle Fall 2008 Serve tender slices of braised pork as is, or over a bed of mashed potatoes or couscous, which will sop up the sweet, rich braising liquid. 2 tablespoons all-purpose flour Salt and freshly ground pepper 1 (2.75-pound) tied pork shoulder roast, netting or string intact 1 tablespoon peanut or vegetable oil, plus more, if needed 1 tablespoon olive oil 2 medium leeks, halved lengthwise and cut into half moons 2 cloves garlic, finely chopped 1/2 pound small yellow pearl onions, peeled* 1 tablespoon chopped fresh thyme 3 to 4 cups hard apple cider 1 tart apple, peeled and cubed 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley Preheat the oven to 325 degrees. Heat a large, heavy, ovenproof soup pot or Dutch...

Linguine with Salmon, Peas, and Herbed Crème Fraîche

serves 2 to 4 | start to finish: 15 minutes from Edible Seattle May/June 2013 Twirled with salmon, peas, dill, and creamy crème fraîche, this linguine is the best way to use leftovers from a classic spring Seattle meal. If you don’t have leftovers, cooking and flaking a roughly 6-ounce piece of salmon will give you the required cup of fish. To serve 4 people, serve the pasta in smaller bowls, and serve with a hefty salad. 1 bundle of linguini about 1 1/2” in diameter, or 2 cups short pasta 1 cup flaked leftover cooked salmon, warmed 1/2 cup cooked peas, such as leftover Flash-Fried English Peas with Lemon, Chives, and Parsley 1/4 cup crème fraîche 1/2 teaspoon dried dill Salt and freshly ground pepper Bring a large...

Cedar-Planked Salmon with Cider Caramel

Serves 4 with leftovers | start to finish: 1 hour from Edible Seattle May/June 2013 The flavor of the caramel that tops this smoky salmon depends entirely on the cider you use. Go for something local, made with good tart apples, if you want a caramel with apple flavor (as opposed to sugar flavor). Keep in mind that the caramel hardens as it cools, so you want it to have roughly the consistency of maple syrup on the stove. One (6” by 18”) cedar plank for cooking 4 cups apple cider Six (6-ounce) portions king salmon Extra-virgin olive oil Salt and freshly ground pepper Place the plank on a rimmed baking sheet and add water to cover, keeping the plank fully submerged by weighting it with a can...

Roasted Chicken with Honey-Lemon Jus

serves 6 | start to finish: About 2 hours from Edible Seattle January/February 2013 Roasting two birds at once means you’ll have enough for six plus enough leftovers for a great stew, but it also means that when everyone’s gone, you’ll be able to stand in the kitchen with the crisp, lemony skin of an entire chicken to yourself. Shred any leftover meat so it’s ready for a quick dinner the next night. 2 (4- to 5-pound) whole chickens, trimmed of excess fat 1 tablespoon plus 1 teaspoon olive oil 2 tablespoons chopped fresh thyme zest and juice of 2 large lemons salt and freshly ground pepper 1/4 cup honey Preheat the oven to 450°F and arrange a rack in the center of the oven. Rinse the chickens and pat...

Cold Noodle Salad with Summer Vegetable Satays

serves 4, plus leftovers | start to finish: 1 hour 15 minutes From Edible Seattle July/August 2013 Made with a classic summer vegetable trio of tomatoes, peppers, and eggplant, these Japanese-inspired skewers can be served over cold soba noodles, wheat or rice spaghetti, white rice, or even quinoa or millet. Substitute whatever your garden provides as you see fit—zucchini and summer squash would be perfect. 24 bamboo skewers One (1-pound) eggplant 1 tablespoon kosher salt, plus more to taste 2 large red bell peppers 1 large yellow bell pepper 1 large orange bell pepper 1 pound cherry tomatoes 1 tablespoon extra-virgin olive oil 1 pound soba, brown rice, or whole wheat noodles 1 1/2 cups All-Purpose Tangy Tahini Vinaigrette (recipe follows) Soak the bamboo skewers in water for at least 30 minutes before...

Buttery Sole Poached with Spring Vegetables

BY ANNE LIVINGSTON Serves 4 | start to finish: 15 minutes The combination of fennel, onions, chiogga beets, carrots, and butter creates a sweet, rich background for sole’s delicate flavor. Because a sole filet is so thin, it cooks quickly—and the less it is disturbed or moved, the better. This recipe requires no manipulation, because the fish steams in the pan right over the vegetables, then thinly sliced fennel stalks add a refreshing crunch and a hit of subtle, sweet anise flavor. This dish is quite saucy, making it a great partner for a rice or polenta dish, such as the ham and spring pea polenta included here. 1 bulb fennel, including stalks and fronds 1 small yellow onion 6 young slender carrots, peeled or...

Spicy Coffee-braised Beef with Pink Pickled Onions

Serves 6 | start to finish: 4 1/2 hours (active time: 30 minutes) If you like your meat very spicy, more chili powder or even cayenne will turn up the heat. The pickled onion is more than just a beautiful garnish; it adds a bright dimension and balance to the deep flavors of the beef. If there is any leftover meat, shred it with a fork for a fantastic taco filling. for the braised beef 3 tablespoons olive oil, divided 2 pounds beef chuck, cut into 1” to 2” cubes 2 1/2 teaspoons salt, plus more to taste 1 medium onion, chopped 10 garlic cloves, peeled 2 cups brewed coffee 2 oranges, juiced (about 2/3 cup) 1/2 cup ruby port, or other fortified red wine 1/4 teaspoon allspice 2 teaspoons Ancho chili...

Brisket Tacos with Roasted Onions, Beet Greens, and Ancho-Coffee Sauce

serves 4 | start to finish: 15 minutes from Edible Seattle March/April 2013 The magic of tacos, from a leftovers standpoint, is that it takes relatively little meat to feed people. With brisket, oregano-roasted onions, and a rich ancho chili sauce standing by from the night before, this dinner comes together quickly. Add goat cheese, mashed beans, or roasted squash to these tacos, as you see fit. 12 corn tortillas, warmed Leftover Coffee-Braised Brisket with Cumin and Chilies, shredded and warmed Leftover Slow-Roasted Sweet Oregano Onions, warmed Greens from 1 head beets, washed and cut into ribbons Goat cheese, for topping (optional) To make the tacos, place three tortillas on each of four plates. Mix the brisket with enough sauce to help the meat stick together, then divide...

Coffee-Braised Brisket with Cumin and Chilies

serves 4 to 6 | start to finish: about 4 hours from Edible Seattle March/April 2013 Dried ancho chilies—the kind found at Seattle's World Spice or in the ethnic foods aisle of most large supermarkets—give this simple braise a gentle kick, but you can use any dried chilies you prefer. To prepare the chilies for braising, tear the stems out with your hands, rip the pods open, and tap the seeds out against the sink. Note: If you don't want to trim the fat off a brisket yourself, ask your butcher to do it for you—but since all but the thick white fat will melt away during the braise, it doesn't require actual sculpting talent. One (2- to 3-pound) beef brisket, trimmed Salt and freshly...

PNW Sunrise Lentil Cakes

[caption id="attachment_19238" align="alignright" width="300"] nick mote[/caption] recipe courtesy Robin Leventhal makes 12 entrée-sized patties| start to finish:  2.5 hours from Edible Seattle March/April 2013 For a weeknight timesaver, make the patties ahead of time and freeze them on a cookie sheet; once they're frozen, you can bag them up. You can cook them up straight out of the freezer—just add about three minutes of cooking time per side. 1 cup minced bacon 2 cups finely diced yellow onions 1/2 cup minced shallot 1 tablespoon dried thyme 1 tablespoon kosher salt 2 tablespoon minced garlic 1 tablespoon freshly toasted and ground cumin 1 tablespoon freshly toasted and ground coriander 2 cups finely diced carrots 1/2 cup white wine 8 cups water 2 bay leaves, fresh if available 4 cups PNW lentils juice and zest from 1 lemon salt and pepper...

Duck Ragu

Courtesy Sam Crannell, LloydMartin serves 4 generously | start to finish: 2 hours from Edible Seattle March/April 2013 Your best bet for ground duck meat: visit a high-end grocer or good butcher, pay for duck breasts and either have the butcher grind the breasts or bring them home and do it yourself with a meat grinder. The flavor is incredibly rich, but there's a much lower fat content than your typical ground beef. 5 tablespoons olive oil 3 tablespoons butter 1 carrot, finely diced 1 medium onion, finely diced 1 rib celery, finely diced 4 garlic cloves, peeled and sliced 2 pounds ground duck meat 1/4 C tomato paste 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme each 1/2 cup heavy cream 1 cup dry white wine kosher salt and freshly ground black pepper to...

Smoked Trout with Beluga Lentils, Crème Fraiche, Walnuts & Pickled Onions

recipe courtesy Renee Erickson, the Walrus and the Carpenter from Edible Seattle January/February 2013 serves 4 | start to finish: 1 hour [caption id="attachment_19091" align="alignright" width="281"] illustration by Helti[/caption] Renee buys smoked trout from Gerard and Dominique (gdseafoods.com), in Woodinville. While at a glance this salad looks complicated, both the dressing and the pickled onions are prepared well in advance, allowing you to break up the tasks over the course of several days, if so desired. for the pickled onions 2 red onions, peeled and sliced into 1/2" rings 4 cups white wine vinegar 1/4 cup sugar 1/4 cup mustard seed In a medium saucepan, combine all ingredients and bring to a boil over high heat. Cook until the onions start to become translucent (10-15 minutes). Remove from heat to...

Grilled Veal T-Bones with Charred Leeks, Turnip and Arugula Salad

courtesy Jason Stoneburner, Bastille Café & Bar serves 4 | start to finish: 35 minutes plus 3 hour marinade time [caption id="attachment_19240" align="alignright" width="300"] flowolf[/caption] 1/4 teaspoon fennel seed 1/4 teaspoon black peppercorns 1/4 teaspoon coriander seed 1/2 teaspoon coarse sea salt 4 six-ounce bone-in veal chops 2 tablespoons Dijon mustard 2 teaspoons lemon juice 2 tablespoons champagne vinegar 1 tablespoon fresh thyme leaves 1/3 cup olive oil 2 medium leeks 8 baby turnips, sliced very thin (about 1/8") 2 bunches arugula additional oil for grilling Place the fennel seed, coriander, and peppercorn in a spice grinder or mortar and grind until the spices are broken up but still coarse. Add the spices to the coarse sea salt and rub the chops liberally on both sides with the mixture. Let the seasoned chops rest in the fridge...

Kazakh Pulao

Serves 4 | 1 hour from Edible Seattle January/February 2012 Adapted from Beyond the Great Wall, Recipes and Travels in the Other China, by Jeffrey Alford and Naomi Duguid This is one of my favorite winter one-pot dishes and a great use of goat chunks, ribs, or necks. Notice the recipe uses low, moist heat. Serve with a simple green salad. Recipe 3 tablespoons olive oil 1 1/2 pounds goat, cut into rough 1" chunks 1 large onion, diced 3 large carrots, peeled and coarsely grated 1 ½ teaspoons salt ½ teaspoon freshly ground pepper 2 cups Arborio rice, washed 3 cups hot water Steps In a wide, heavy pot with a tightly fitting lid, heat the oil over a medium flame. Add the goat and brown on all sides, about 6 minutes. Add...

First-Timer’s Homemade Gnocchi with Kale-Pecan Pesto and Caramelized Onions

active time: 60 minutes | serves: 4 from Edible Seattle January/February 2012 Nothing makes kale seems less pedestrian than serving it whirled into a pecan-studded pesto, unless said pesto is draped over fluffy homemade gnocchi (rolled with a pin instead of into long snakes before cutting) and sweet caramelized onions. For the gnocchi 2 large Russet potatoes (about 1 pound each), peeled and cut into 1" chunks 1 teaspoon kosher salt 2 cups all-purpose flour For the onions 1 tablespoon extra-virgin olive oil 1 large onion, very thinly sliced For the pesto 1 clove garlic, smashed 1 small bunch red or green kale, tough ribs removed, chopped (about 3 cups packed) 1/2 cup chopped toasted pecans Juice of 1/2 lemon 3/4 cup extra-virgin olive oil 1/4 cup grated Parmesan cheese, plus more for garnish Salt and freshly...

Almond Crusted Marbled Salmon

Recipe courtesy Bastyr University serves 4 | start to finish: 20 minutes from Edible Seattle November/December 2011 Marbled salmon is Chinook salmon with mottled red and white flesh. It's chiefly troll-caught in Washington and British Columbia. Substitute any wild salmon you prefer. Sweet potato flour is a popular gluten-free baking product; it's available regularly at Williams Sonoma. Recipe 1 cup sliced almonds 3 tablespoons each freshly chopped tarragon and Italian parsley 1 tablespoon orange zest Kosher salt and fresh ground white pepper to taste 2/3 cup sweet potato flour 4-4 ounce pieces of skinless marbled Chinook Salmon 4 egg whites, beaten 4 tablespoons of olive oil 1 cup of orange suprêmes, or peeled and chopped orange segments from 2 large oranges Steps Pulse the almonds in food processor until they are ground to the consistency...

Rhone River Beef Cheeks

Rhône River Beef Cheekscourtesy of Abra Bennettfrom Edible Seattle July/August 2011 Serves 4 | start to finish: about 12 hours, mostly unattended If you have the time, this dish will reward you for starting it two days before you want to serve it; the instructions are designed to accommodate overnight cooking. If you prefer, you can also start this dish early in the morning, let it cook all day, and serve it that same evening, it will still be delicious. 2 whole beef cheeksSalt and pepper to taste2 tablespoons olive oil1 medium onion, chopped1 large carrot, diced1 large leek, white part only, sliced1 stalk celery, diced28 ounces tomato purée1 ounce bittersweet chocolate1/2 bottle fruity red wine1 teaspoon dried herbs de...

Kodiak Island Halibut with Sweet Corn, Fingerling Potatoes and Summer Savory

Kodiak Island Halibut with Sweet Corn, Fingerling Potatoes and Summer Savory courtesy Mark Bodinet, Copperleaf Restaurant from Edible Seattle July/August 2011 Serves 4 | start to finish: 1 hour 6 ears yellow sweet corn (for Juice) kosher salt 1/2 pound fingerling potatoes 3-4 tablespoons extra virgin olive oil 3 tablespoons minced summer savory fresh ground black pepper 4 six-ounce halibut filets 1/2 cup bacon, cut into 1/4" strips 2 cups yellow corn kernels 1 cup chicken stock 1 tablespoon cold unsalted butter 1 tablespoon minced shallots 1 teaspoon minced garlic 1 tablespoon minced parsley 1 tablespoon champagne vinegar For Corn Juice Cut kernels off 6 ears of fresh corn and place in blender. Start blender on low and increase to high, and purée the corn until smooth. Pour the purée into a medium saucepan and set over medium heat....

Poached Sablefish with Emmer, Dandelions, Morels, Hazelnuts, and Sea Beans

Courtesy Brendan McGill, Hitchcock Serves 4 | start to finish: about 1 hour from Edible Seattle May/June 2011 [caption id="attachment_19242" align="alignright" width="300"] Clayton Sieg[/caption] For the fish 4 five-ounce sablefish filets kosher salt for the filets 2 cups olive oil 1 bunch thyme 1 bay leaf For the emmer 2 teaspoons olive oil 1/2 yellow onion, diced the size of a farro grain 1 1/2 cups emmer farro 4 ounces dry white wine salt to taste 1 quart vegetable stock For the vegetables 1 tablespoon aged sherry vinegar 1/2 shallot, very fine diced 3 tablespoons olive oil salt to taste 2-3 ounces fresh morel mushrooms 1 teaspoon olive oil 2 tablespoons shallot, very fine dice 2 tablespoons minced chives 2 bunches dandelion greens, torn into 2-3" pieces 1-2 ounces toasted and chopped hazelnuts 1 large handful sea beans, blanched and shocked Steps Sprinkle the sablefish filets generously with salt on...

Clam Sakamushi

Recipe adapted from Hajime Sato Serves 2 start to finish: 15 minutes from Edible Seattle March/April 2010 10-15 mid-sized Manila clams 1" square piece of kombu 1 cup of water 2 tablespoons mirin 1 tablespoon sake 2 tablespoons usukuchi soy sauce 1/8 teaspoon grated ginger 1/8 teaspoon grated onion 1/4 teaspoon grated garlic 1 teaspoon butter Scrub clams and put them in medium saucepan. Put kombu, water, mirin, sake and soy sauce in a small mixing bowl. Stir gently until all ingredients are blended. Add this mixture to the clams in the pot, and add the ginger, onion, and garlic. Cover the pot and bring to a boil over high heat. Add the butter, reduce to low heat and cook until all of the clams are open. Serve immediately. *Dairy-free *15 minutes or less...

Lamb Kabobs

Recipe adapted from the favorite marinade of the ESSAA at The Evergreen State College Serves 6 | Start to finish: 20 minutes, plus overnight marinade from Edible Seattle May/June 2009 Recipe [caption id="attachment_19093" align="alignright" width="403"] Alex Chu[/caption] 4 tablespoons olive oil 4 cloves garlic, minced 1 tablespoon fresh lemon juice 1 1/2 teaspoons dried oregano 1 sprig fresh rosemary, leaves stripped from stem and minced to make 1 tablespoon 1/2 teaspoon red chili flakes 1/2 teaspoon salt 2 pounds leg of lamb, cut into 2" cubes Steps In a large plastic tub with a tight-fitting lid, combine olive oil, garlic, lemon juice, oregano, rosemary, chili flakes and salt. Add cubed lamb, and toss the cubes in the marinate, until the meat is all thoroughly coated with marinade. Let the lamb marinate overnight (or a...

Xinh’s Mediterranean Mussels in Curry Sauce

Recipe courtesy Xinh Dwelley of Xinh's Clam and Oyster House From Edible Seattle May/June 2009 Serves 4 generously | Start to finish: 30 minutes Recipe 5 lbs mussels 3 cups water 1/4 cup butter 1 teaspoon minced garlic 3/4 cup chopped onion 8 ounces coconut milk 1 tablespoon curry powder 1 1/2 tablespoon soy sauce 1/2 teaspoon sugar 1/2 cup dry roasted, unsalted peanuts Salt and fresh ground pepper to taste Cayenne pepper (optional, to taste) Chopped cilantro, for garnishing Chopped green onion, for garnishing Steps In a stockpot over high heat, steam the mussels in water until opened, drain and remove meat from shells. Set meats aside. In a large saucepan over medium-high heat, melt butter, sauté garlic, add onion and sauté until the onions are translucent. Lower heat to medium. Add coconut milk, curry powder, soy sauce, sugar,...

Crispy Chili Shrimp Slider with Lime-Condensed Milk Dip

Recipe courtesy of Joule The steam buns and gochujang can be purchased at Uwajimaya or H Mart. Accompany them with some smoked pork belly, seasonal pickles and lime condensed milk dip. Use your hands and don't be afraid of getting messy. Crispy Chili Shrimp Slider Serves 2 | start to finish: 20 minutes From Edible Seattle November/December 2010 Recipe 3/4 cup all-purpose flour 1/4 cup rice flour 1 tablespoon cornstarch salt and pepper to taste rice bran oil for frying 8 Hawaiian blue prawns, definitely head on 2 tablespoons gochujang (Korean chili paste) 1 tablespoon mirin (rice wine) 1 tablespoon rice wine vinegar 1 teaspoon fish sauce 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon seeded and chopped serrano chile 2 teaspoons minced scallion 1/4 cup cilantro leaves 4 steam buns Steps In a broad, shallow bowl, combine flours, cornstarch and...

saag paneer

Saag Paneer

BY JILL LIGHTNER For a spicier kick, substitute mustard greens for a portion of the spinach. If you don't have clarified butter (ghee) on hand, just use a half-n-half blend of butter and canola or peanut oil. Serve with basmati rice or bakery-fresh grilled pita. Serves 4 start to finish: 30 minutes from Edible Seattle September/October 2010 Recipe 3/4 cup water 1 pound fresh spinach 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/4 teaspoon turmeric 1/4 teaspoon ground cumin 3/4 teaspoon garam masala 4 tablespoons ghee 1 medium onion, minced 2 tablespoons fresh ginger, peeled and minced 1/4 cup heavy cream or evaporated milk 3/4 pound Appel Farms paneer, cut into 2-inch cubes Steps In the bowl of a food processor, alternate adding handfuls of spinach and tablespoons of water, blending between additions. When you have a wet, smooth...

King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

Recipe Courtesy Chester Gerl, Matt's in the Market Serves 4 start to finish: 1 hour, 15 minutes from Edible Seattle September/October 2010 This Indian summer recipe, although it has a lot of steps, is incredibly easy and adapts easily to other types of firm-fleshed fish, shrimp or chicken. Both the salsa and vingaigrette can be prepared ahead of time. Guajillo Chile Vinaigrette 2 tablespoons honey 2 tablespoons fresh lime juice 2 tablespoons guajillo chiles, very thinly sliced 1/2 clove garlic, finely chopped 2 tablespoons canola oil Salt and freshly ground black pepper, to taste In a small pan over low heat, combine the honey, remaining 2 tablespoons of lime juice, and guajillo chile. Simmer over low heat until chiles are soft, and add the garlic. Stir in 2 tablespoons of canola oil,...

Country-Style New Vegetable Galette

By Jess Thomson serves 6 | start to finish: 2 hours (plus time to cool the filling) From Edible Seattle May/June 2010 Imagine the insides of a vegetable potpie brimming with spring's latest—earthy morel mushrooms, tiny baby turnips, new potatoes, fresh peas, and the year's first carrots. Now snuggle it into a thyme-scented savory version of our All-Butter Pie Crust, and you've got a vegetable galette perfect for celebrations. For the crust: 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon chopped fresh thyme Freshly ground pepper 1 stick (1/4 pound) unsalted butter, chilled, cut into 1/4" dice, chilled again 4 to 5 tablespoons ice water For the filling: 1/4 pound each baby turnips, carrots, and potatoes 2 small leeks, halved and cleaned 2 tablespoons extra virgin olive oil 1 tablespoon chopped fresh thyme,...

Sugo di Carciofi (artichoke sauce for gnocchi or pasta)

Recipe courtesy Sabrina Tinsley, Osteria La Spiga Serves 4 Start to finish: 1 hour from Edible Seattle July/August 2010 While Sabrina makes her own gnocchi, this sauce is delicious with fresh fettuccine, tagliatelle or gnocchi from La Pasta, La Vita e Bella or Pasta & Co. Recipe 4 medium sized artichokes Juice from 1 lemon 1 onion, fine dice 2 cloves garlic 3 tablespoons olive oil 1 bunch parsley, minced Salt and pepper, to taste 2 cups vegetable stock 1 cup heavy whipping cream Grated Parmigiano Reggiano, to taste Steps Prepare the artichokes by peeling away the outer leaves until you reach the tender yellow ones beneath. Cut off the spiny tip, peel away the dark green layer from the base and stem with a paring knife or peeler and slice off the stem, cutting it into...

Pan-Seared Wild Salmon with Israeli Couscous, Jerusalem Artichokes, Hearts of Palm, Baby Spinach and Meyer Lemon Purée

Recipe courtesy Chef Josh Silverman, Nimbus Restaurant Serves 4 | Start to finish: 1 hour Recipe 2 pounds Jerusalem artichokes 2 cups plus 3 tablespoons extra virgin olive oil 1 cup whole milk kosher salt to taste white pepper to taste 1/2 cup water 1/2 cup sugar 3 Meyer lemons 2 cups Israeli couscous 2 ounces baby spinach 4 tablespoons canola oil 1 clove garlic, minced 1 small shallot, minced 4 six-ounce wild salmon steaks, skin on splash of white wine fresh cracked black pepper to taste Steps For the Artichokes Using a vegetable peeler, peel the artichokes, placing them into a bowl of water while you work. Cut the artichokes into uniform pieces, about 1/2" in diameter. Pour the 2 cups olive oil into a large saucepan and warm over medium heat. Carefully add the chokes to the hot fat....

hamachi crudo

Hamachi Crudo

Recipe courtesy Chef Jason Wilson, Crush Serves 4 Start to finish: 40 minutes plus overnight brine from Edible Seattle July/August 2010 Recipe 12 medium hedgehog mushrooms (or chanterelles) 1 tablespoon sugar 1 tablespoon kosher salt 1/4 cup cider vinegar 2 bay leaves 1 preserved lemon 3 tablespoons extra virgin olive oil 1 teaspoon finely chopped mint 2 tablespoons water 1/2 bulb fennel, shaved paper thin 16 pieces of fennel fronds (1/4 inch in size) 1 teaspoon minced chives 24 pumpkin seeds, toasted and salted 4 tablespoons olive oil 12 ounces fresh hamachi, reserved cold and sliced thin 4 green olives, pitted, Cerignola Alaskan sea salt to taste Steps The night before, place mushrooms in a small bowl. Combine the sugar, Kosher salt, cider vinegar and bay leaves in a small saucepan. Simmer the pickling solution for three minutes, and pour the hot solution...

Carciofi Ripieni (stuffed artichokes with peas)

Recipe courtesy Chef Sabrina Tinsley, Osteria La Spiga Serves 4 Start to finish: 1 hour from Edible Seattle July/August 2010 Recipe [caption id="attachment_19244" align="alignright" width="300"] By Robin Summerhill[/caption] 8 baby artichokes 1 lemon 1/4 cup Italian parsley, minced 1 clove garlic, minced 3 tablespoons extra virgin olive oil Salt and pepper to taste 1 cup bread crumbs 1/4 cup Parmesan cheese 1 cup peas, frozen 1/2 cup vegetable stock plus additional water as necessary Steps Clean artichokes by removing the outer leaves, trimming off the tips and digging out the choke. Peel the stems, then slice off the stem leaving the artichoke heart with a nice flat base to stand on; reserve the stems for use in the filling. Plop the artichoke hearts into a medium bowl of water and the juice of one lemon. In a food...