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Parsnip “Popcorn”

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

Fermented Miso

Tomato Miso Bread

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

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Caponata Stuffed Baby Bell Peppers

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

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Lentil Tahini Wraps

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

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Dharma Ridge Farm Beet and Mystery Bay Goat Cheese Napoleon

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

smoked trout bruschetta

Smoked Trout Bruschetta with Fennel Dill Slaw

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

hazelCrackers

Hazelnut Lemon Thyme Crackers

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

crispFreekahZukeCake

Crisp Freekeh Zucchini Cakes

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

serin

Serinakaker

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

berlinWreath

Berlinerkranser (Berlin Wreath Cookies)

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

sirup

Sirupssnipper

Adapted with permission from Thanks for the Food: The Culinary Adventures of an American in Norway, by Whitney Love yield: 3 dozen start to finish: 45 minutes (plus overnight refrigeration) 3 and 1/2 ounces Lyle’s golden syrup 1/3 cup sugar 1/4 cup heavy cream 1/4 cup butter, cut into cubes (I use salted) 1/2 teaspoon finely-ground black pepper 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon 1/4 teaspoon ground aniseed 1 egg, separated 2 cups all-purpose flour 1/2 teaspoon baking soda 3 and 1/2 ounces sliced blanched almonds In a medium pot, combine the syrup, sugar, cream, and butter together over mediumlow heat, stirring occasionally, until the butter is melted and the ingredients combined. Stir in the spices, then set aside and cool to lukewarm. Add...

tzaziki

Tzatziki

Serves 6 | start to finish: 10 minutes The wonderful one-two punch of this popular yogurt dip unites garlicky pungency with the deeply cooling effect of fresh herbs. This version, loaded with extra cucumber and herbs, tastes refreshing by the spoonful. Serve it with pita bread, grilled meats, and vegetables, or add a spoonful to a salad or light soup. 1 English cucumber or 2 small cucumbers, peeled (about 3/4 pound total) 2 cups Greek yogurt 1/4 cup extra virgin olive oil 1 teaspoon sea salt 1/4 teaspoon ground black pepper 3 or 4 cloves pressed or finely minced garlic 1/2 cup chopped mint and/or dill, plus more for garnish 1 tablespoon red or white wine vinegar   Grate the cucumber coarsely, reserving a few slices for garnish. Place the grated...

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Korean Banchan

Serves 4 | start to finish: 25 minutes Korean side dishes, called banchan, bring endless variety to even the simplest meal. Served in small bowls, set in the center of the table, banchan are meant to be shared and replenished when empty. These two quick preparation techniques — blanching and quick pickling — yield four or more authentic banchan in less than half an hour. Served along with a bowl of good-quality kimchi, these small dishes complete a Korean feast. Kimchi, which can be made at home but takes time to ferment, is available at Asian markets and many grocery stores around town.   [twocolumns]Blanching: Bean Sprouts and Spinach (Sukju Namul and Sigeumchi Namul) 12 ounces mung bean sprouts 10 ounces baby spinach, nettles, or...

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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...

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Mirin Caramel Popcorn with Almonds

Makes 4 quarts | start to finish: 25 minutes Surprisingly simple to whip up at home, caramel popcorn makes an addictive snack or dessert. Using mirin (a seasoned rice wine) as a caramel base only increases its allure. The alcohol boils out as it caramelizes, leaving a subtle toasted rice flavor that will make you want just one more handful. While a variety of nuts taste great with caramel popcorn, the delicate slivered almonds accentuate the mirin flavor. 1/4 cup canola oil or other high-heat, neutral-flavored oil 2/3 cup popcorn kernels 1 1/2 cups slivered almonds 1 cup mirin 1 cup sugar 1 stick unsalted butter 1 teaspoon table salt 1/2 teaspoon baking soda Preheat oven to 250°F. Line two sheet pans with parchment or wax paper. In a large pot with...

white bean puree

Wine-Braised White Bean, Fennel, and Winter Herb Bruschetta

by Jess Thomson Serves 6 as an appetizer start to finish: 1 hour 15 minutes From Edible Seattle March/April 2010 Serve this wine-soaked white bean mixture on garlic-rubbed toasts, stuff it into pita for lunch, or pile it next to a salad. 1/2 pound white beans, cooked until tender, drained 1 cup dry white wine 1 (6") sprig rosemary 1/2 teaspoon chopped fresh thyme 1 teaspoon fennel seeds, toasted briefly in a dry pan Salt and freshly ground pepper 1 seeded baguette, cut into 1/4" slices 1/4 cup extra virgin olive oil, plus more for toasts 2 large garlic cloves, halved Preheat the oven to 350 degrees. Combine the beans, wine, rosemary, thyme, fennel seeds, salt and pepper in a small ovenproof pan and bake, covered, for 1 hour, stirring after 30 minutes. Cool 15...

mousse with apples

Apples with Goat Cheese-Hazelnut Mousse

Serves 6 Start to finish: 20 minutes from Edible Seattle September/October 2010 When it comes to appetizers, think beyond the baguette—for these little bites, slices of crisp, tart apple are topped with a mixture of goat cheese and toasted hazelnuts. Recipe 1/2 cup toasted hazelnuts* 4 ounces chevre, room temperature 3 tablespoons heavy cream Sea salt and freshly ground pepper 1 large tart apple Steps Finely chop nuts in the work bowl of a small food processor. Crumble the cheese into the bowl and add the cream and salt and pepper to taste, and process until smooth, scraping sides when necessary. Just before serving, slice apples into small pieces and pipe or spoon a small amount of the cheese mixture onto each apple piece. Serve immediately. *To toast nuts: Preheat oven to 300...

apple crab cake

Apple Crab Cakes with Pickled Apple-Fennel Slaw

Serves 6 Start to finish: 1 hour from Edible Seattle September/October 2010 Topped with a tart, fresh-tasting slaw, this crab-heavy version is flecked with apples. If you like a little heat, add a couple very finely chopped Bird's Eye chilies to the slaw. For an appetizer, make tiny cakes, frying them for just a few minutes per side. For the crab cakes: 1 tablespoon olive oil 3/4 cup finely chopped onion 1 cup finely chopped leek (white and green parts) Salt and freshly ground pepper 1 medium tart apple, peeled and diced 4 scallions, chopped 2 large eggs, beaten 1 cup panko breadcrumbs 1 pound Dungeness crab meat, chopped 1 tablespoon chopped fresh parsley Vegetable oil for frying For the slaw: 1/2 bulb fennel, thinly sliced then sliced again into short batons 1 large tart apple, thinly sliced...

cucumber herb salad

Pepino Salsa

from Edible Seattle July/August 2011 serves 6 | start to finish: 1 hour If you're the type that treats the pickled carrots at the salsa bar more like a salad than a condiment, this recipe is for you. Marinated with garlic, jalapenos, sliced cucumbers take on a bit more flavor--for more heat, choose a hotter pepper. Eat this salad straight from the bowl, or pile it onto tacos. It's even better the next day. 1 pound small thin-skinned cucumbers, thinly sliced 2 jalapeno peppers, thinly sliced 3/4 cup apple cider vinegar 2 cloves garlic, very finely chopped juice of 2 large limes salt and freshly ground pepper 1/4 roughly chopped fresh cilantro Stir the cucumbers, peppers, vinegar, garlic, lime juice, salt and pepper together in a bowl just big enough...

spinach filo triangle

Kale Sausage Triangles

by Jess Thomson Serves 8 | Prep time: 1 1/2 hours from Edible Seattle January/February 2009 There's more than one way to eat a bunch of kale. Winter's stalwart leafy green stars with spicy Italian sausage in Greek-inspired phyllo appetizers. You can freeze assembled triangles on a baking sheet until firm, then freeze up to 2 months in a sealed container. To bake from frozen, increase baking time to 25 to 30 minutes. 1 pound hot Italian sausage, casings removed, crumbled 1 large onion, finely chopped Salt and freshly ground pepper 2 large cloves garlic, finely chopped 1 pound cleaned, chopped kale (from 2 large bunches, about 1 1/2 pounds total) 6 ounces Swiss-style cheese, grated 1/4 cup grated Parmesan cheese 1 (1-pound) package phyllo sheets, thawed overnight in the refrigerator Olive...

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Caramelized Onion and Shallot Dip

by Jess Thomson Serves 8 | Prep time: About 2 hours, start to finish I love packaged onion soup dip as much as the next person. Maybe it's the MSG? Here's a homemade version that won't leave you wondering what you just swallowed;the deep onion flavor makes it worth the effort. To go classic and local, serve with Tim's potato chips. 2 tablespoons olive oil 3 large yellow onions (about 2 1/2 pounds) 4 large shallots (about 1 pound) Salt and freshly ground pepper 3 cloves garlic, finely chopped 3 cups (24 ounces) sour cream Heat a large soup pot over medium heat. Add the oil, then start slicing the onions and shallots, first in half through the root and then into 1/4" slices with the grain, adding to...

recipe1_pears

Asian Pears with Toasted Goat Cheese and Sweet Buttered Walnuts

serves 6 | start to finish: 20 minutes From Edible Seattle November/December 2012 Rockridge Orchards grows a seemingly infinite variety of Asian pears, with flavors ranging from lime to butterscotch. Broiled with goat cheese and topped with simple honey- and butter-candied walnuts, the pears get good and warm but still somehow manage to stay crisp. 2 tablespoons unsalted butter 2 tablespoons honey, plus more for drizzling 3 cups walnut halves 2 Asian pears, such as Hosui 4 ounces goat cheese, crumbled Preheat the oven to 400°F. Melt the butter over medium heat in a small, ovenproof pan. Add the honey, stirring until it dissolves into the butter, then add the walnuts, stirring gently, so that the liquid coats all parts of every nut. Transfer the pan to the oven and...

tomatoes

Tomato Ricotta Crostini

by Jess Thomson Serves 6 | Prep Time: 20 minutes from Edible Seattle Summer 2008 Brushed with a garlic- and paprika-infused olive oil and grilled quickly, a crispy baguette slice becomes a pedestal for summer's best tomato slice. Fresh ricotta keeps the tomato on the toast without overwhelming the fruit's flavor, but you could also use a creamy, spreadable goat cheese. 2/3 cup extra virgin olive oil 3 large cloves garlic, very finely chopped 1 teaspoon smoked Spanish paprika 1 fresh baguette, sliced into 1/2" rounds 1 (12-ounce) container fresh ricotta 3 large dripping-ripe tomatoes, halved and sliced Coarse sea salt In a small saucepan, heat the oil and garlic over low heat just until the garlic begins to sizzle. Remove from heat, stir in paprika, and cool to room temperature. Preheat...

griddle cake_horiz_LR

Three Sisters Griddle Cakes

makes about 25 small griddle cakes | start to finish: 20 minutes “The Three Sisters”—corn, beans, and squash—have been grown as companion plants for thousands of years by indigenous people all over the continent. The tradition continues today among modern gardeners. The crops are mutually beneficial: tall corn stalks provide a climbing structure for beans, which in turn provide nitrogen for the other plants. Squash vines create natural groundcover, inhibiting weed growth and providing beneficial microclimates. Following the old adage, “If it grows together, it goes together,” The Three Sisters combine well, including these griddle cakes. These small cakes work as a casual appetizer when spread with butter or fresh goat cheese, or as a side dish to barbecue—perfect for mopping up...

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Parmesan Black Pepper Potcorn

This serves 2 to 4 | start to finish: 15 minutes From Edible Seattle May/June 2013 This crunchy snack is perfect for a Super Bowl and we highly suggest sharing the bowl. Replace the cannabutter with unsalted butter if you would like to eat the whole bowl to yourself. 1/2 cup cannabutter 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/2 teaspoon truffle oil (optional) 8 cups popped popcorn 1/4 cup finely grated Parmesan In a small saucepan set over low heat, melt the cannabutter together with the pepper and salt. Add the truffle oil if you are using it. Remove from heat and drizzle it over the popped popcorn, gently tossing to ensure even distribution. Sprinkle in the cheese while continuing to toss. Taste and add additional...

march13_crisp chickpeas

Za’atar-Spiced Crispy Chick Peas

courtesy Robin Leventhal makes: about 5 1/2 cups | start to finish: 1 hour, 40 minutes plus overnight soak from Edible Seattle March/April 2013 These are an addictive snack with plenty of delicate crunch. If you're not familiar with za'atar, it's a relative of the thyme plant that grows wild in Israel. In the U.S., it's most commonly seen blended with sumac, sesame seeds and salt for a slightly tart, savory seasoning that's known by the same name as the herb. 1 1/2 teaspoons salt 3 cups dried Pedrosillano chickpeas 3 teaspoons olive oil za'atar to taste additional salt to taste Pour about 6 cups of water into a large, heavy pot. Dissolve the salt, add the chickpeas and cover. Let sit overnight. The next day, drain the chickpeas and...

march13_baked oysters

Xinh’s Baked Oysters on the Half Shell

recipe courtesy Xinh's Clam and Oyster House serves 8 as an appetizer | start to finish: 35 minutes from Edible Seattle March/April 2013 These exceptional baked oysters are a fine reminder why gastronomes should care deeply about the state of the ocean. Closely watch the oysters so they don't burn. Xinh says that this dish may be well received by people who are timid about eating oysters.     2 dozen fresh oysters, in the shell 4 cloves garlic, peeled 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 teaspoon sugar 1/2 cup green onion, coarsely chopped 1 cup grated parmesan cheese, divided use 1/2 red pepper, coarsely chopped 1/4 cup butter, softened 1/2 cup onion, coarsely chopped Juice of 1 lemon Salt and pepper to taste 1 tablespoon dried basil Place whole oysters on a baking sheet and...

salmon with 40 cloves of garlic

Black Cod Rillettes

courtesy David Sanford, Chef/Owner of Belle Clementine serves 6 as an appetizer start to finish: 20 minutes Edible Seattle May/June 2012 Rillettes are a rustic sort of pâté, usually made from land animals—pork, rabbit or duck that is braised until fall-apart tender, then whipped with additional fat to make a luscious spread. Dave riffs on this very traditional idea, using black cod for a coastal variation. Your black cod should be scaled, cleaned of fins and gutted, but still whole. If you use filets or steaks for this recipe, you'll miss out on tons of flavor provided by the collar and bones when cooking. Roasting will render the fat of the fish beautifully—and you'll want all of that flavorful (and healthy) fat for the...

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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...

seabeans

Sea Bean Tempura

From Edible Seattle May/June 2010 Recipe Courtesy Jerry Traunfeld of Poppy Restaurant Makes about 16 pieces | start to finish: 25 minutes Recipe 1 quart vegetable oil, for deep frying 1 cup all-purpose flour 1 teaspoon baking powder 1 tablespoon cornstarch 1 1/4 to 1 1/2 cups ice water 1/4 pound sea beans Steps In a medium-sized saucepan, heat the vegetable oil to 375 degrees (use a candy thermometer). Stir the flour, baking powder, and cornstarch together in a medium bowl. Using chopsticks, stir in enough ice water to make a lumpy batter, with the consistency of light cream. Drop a small bundle of sea beans into the batter, and coat thoroughly. Gather them with your fingers, and drop the bunch into the hot oil. Repeat procedure with several more bunches, taking care...

mousse with apples

Apples with Goat Cheese-Hazelnut Mousse

Serves 6 Start to finish: 20 minutes from Edible Seattle September/October 2010 When it comes to appetizers, think beyond the baguette—for these little bites, slices of crisp, tart apple are topped with a mixture of goat cheese and toasted hazelnuts. Recipe 1/2 cup toasted hazelnuts* 4 ounces chevre, room temperature 3 tablespoons heavy cream Sea salt and freshly ground pepper 1 large tart apple Steps Finely chop nuts in the work bowl of a small food processor. Crumble the cheese into the bowl and add the cream and salt and pepper to taste, and process until smooth, scraping sides when necessary. Just before serving, slice apples into small pieces and pipe or spoon a small amount of the cheese mixture onto each apple piece. Serve immediately. *To toast nuts: Preheat oven to 300...

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Rhubarb Bruschetta

By Lara Ferroni Makes 12 toasts | start to finish 15 minutes From Edible Seattle May/June 2010 These little pink-topped toasts make an impressive potluck dish—just wait until the food is being served to place the topping on each toast, so they don't get soggy. Recipe 2 to 3 stalks rhubarb, 1/4" dice 2 tablespoons minced red onion 1/2 teaspoon sea salt 1/2 teaspoon fresh thyme leaves 1 tablespoon sherry vinegar 1/8 teaspoon dried mustard 2 tablespoons extra virgin olive oil, plus more for brushing the toasts 12 slices baguette microgreens for garnish Steps Mix the rhubarb and red onion with the sea salt. Let sit for two minutes. Stir in the thyme, vinegar, mustard and two tablespoons of olive oil. Let stand for at least 10 minutes. Brush each slice of baguette with olive oil and...

march11_ethan stowell eggs

Recipe Box: Soft Boiled Eggs with Anchovy Mayonnaise

BY MYRA KOHN From Edible Seattle March/April 2011 If you are having friends for cocktails or brunch, these are quite impressive. The key is to use the freshest eggs (local and organic, if possible) and highest quality anchovies you can find. We got beautiful eggs at our neighborhood butcher shop and purchased a tin of traditional style Spanish anchovies. Filleted by hand, matured in barrels for six months, then packed in extra virgin olive oil, these tasted bright and briny and worked better than the salt-packed kind. Soft Boiled Eggs with Anchovy Mayonnaise 4 Servings Start to Finish: 40 minutes Recipe 6 large fresh eggs kosher salt and freshly cracked pepper juice of 1/2  lemon Anchovy Mayonnaise (recipe follows) 2 tablespoons chopped fresh parsley Steps Put the eggs in a pot and cover...

lemonyRoastedPot

Emmer Fries

Serves 6-8 as a side dish Start to finish: 45 minutes plus chilling time from Edible Seattle January/February 2010 Although Sam will eat Emmer anyway as long as it's cooked, after a bit more prodding he told me about these Emmer fries. Recipe 4 cups whole milk 1 cup water 2 tablespoons butter 2 1/4 cups cracked emmer 1 cup grated Gruyère 1/2 cup grated Parmesan 1/2 tsp fresh thyme salt and pepper to taste flour for dusting 1/2 cup olive oil for frying, plus more as needed Steps Lightly oil 13 x 9-inch metal baking pan. Bring milk, water and butter to boil in a large, heavy saucepan over high heat. Gradually whisk in emmer. Reduce heat to low and cook until tender, about 20 minutes. Remove from heat, and stir in both cheeses and the...

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Parmesan Mushroom Puffs

Makes about 35 puffs| Start to finish: 30 minutes from Edible Seattle September/October 2009 An appetizing combination of toasted cheese and buttery wild mushrooms, these puffs are the sort of treat that impress guests without truly requiring much effort. Any meaty mushroom—even the standard button variety—works nicely. Recipe 1 cup minced chanterelles (or a mix of mushroom varieties) 1 tablespoon olive oil 1/4 cup unsalted butter 1 cup water 1/4 teaspoon salt 1 1/3 cups all-purpose flour 3 eggs 1 cup finely grated parmesan cheese Steps Pour the olive oil into a small saucepan set over medium-high heat. When the oil is hot, add the chanterelles and sauté for about four s. Set aside. Preheat oven to 425. Lightly grease two baking sheets, preferably the non-insulated kind. In a saucepan over medium-high heat, combine butter,...

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Honey-Marinated Goat Cheese with Lavender

by Jess Thomson Serves 4 (doubles easily) | Prep time: 5 minutes Left to marinate in the refrigerator for an hour or two, honey-soaked goat cheese takes on a little sweetness, the perfect complement to its natural tang. Serve with fruit, nuts, and slices of a great baguette. Recipe 4 ounces goat cheese, sliced into 4 rounds (if puck-shaped) or 6 rounds (if log-shaped) 1 tablespoon honey 1/2 teaspoon dried culinary lavender, finely chopped Sea salt Steps Place the goat cheese on a serving platter. Drizzle with honey, sprinkle with lavender, and refrigerate 1 hour. Sprinkle with salt before serving....

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Deviled Eggs with Sorrel-Pistachio Pesto

by Jess Thomson Serves 6 Prep Time: 30 minutes from Edible Seattle Spring 2008 Sorrel looks like little elongated spinach leaves, but its bright, lemony flavor packs a punch. Whirl it into a quick pesto, and secret it between the white and yolk of a deviled egg for an herby surprise in each bite. The leftover pesto is delicious spread on sandwiches or grilled salmon. Recipe 1 large clove garlic, crushed 1/4 cup toasted pistachios Salt and freshly ground black pepper 2 1/2 ounces fresh sorrel leaves (about 2 packed cups) 1 teaspoon freshly squeezed lemon juice 1/3 cup extra virgin olive oil 1/4 cup (lightly packed) freshly grated Parmesan cheese 6 hard-cooked eggs 1 teaspoon Dijon mustard 2 tablespoons plain low-fat yogurt 1 tablespoon mayonnaise Steps First, make the pesto: In a small food processor, whirl the...