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Ok, I've mentioned this many times -- Schmandrew and I love to stay in and do a date night in our living room. A favorite show, a killer meal, a fantastic bottle of wine (or artisanal beer) and we can enjoy the comforts of home, in our pj's, having our own sort of "carpet picnic" while the kids sleep upstairs. It's a cost-effective way to spend time (no babysitter fee!) and sometimes just more fun
Two of my favorite appetizers are clam and shrimp oreganata. The name "oreganata" basically infers the addition of oregano into the classic fresh bread crumb-garlic-olive oil stuffing that is generously stuffed into the clam (or on top of a shrimp) and then baked until golden. It's wonderful, very simple but packed with flavor, and presents beautifully. A recent farm order gave m
When I say that Baby Girl loves this dish, I mean she loves this dish. And what's not to love? It's hearty and healthy, and so incredibly flavorful..This dish's conception came about by a merging of two ethnic dishes that I love, but working with ingredients I had in my house. I love the spicy Indian chana masala -- a heavily spiced chickpea dish -- and it's milder but equally hearty co
As we close our series on Parmesan Cheese, I wanted to highlight a fabulous cooking technique a lot of people don't know about sadly, but something that everyone should be using: the butt of the cheese. You know when you get the wedge of the imported parmesan and you end up towards the tough end and then throw it out? DON'T!!! Toss it in a soup or broth to infuse it with parmesan flavor! It adds a
Day 4 brings is to using parmesan as a topping. Of course there is the grated variety, but one of the many amazing things about parmesan in particular is the ability to also shave it. Larger chunks of thinly shaved salty bites are perfect for topping on salads and bruschetta in particular. Here I did a wonderful recipe inspired by a favorite flatbread I have at Salish Lodge up here near our house.
Parmesan cheese is more than just a topping at the end. Oh no, it can also add immense flavor when combined within mixtures. A fabulous example is with the simple meatball.Be it beef or chicken (or even turkey), parmesan cheese goes with most anything. Adding a generous amount to the meat mixture of a meatball will give a delightful salty bite to the meatball, as well as an unexpected cheesy
Day 2 of Parmageddon brings me to another perfect pairing for parmesan: parmesan and truffles...?Two flavors that go together just perfectly are the sharpness of a good parmesan cheese and the earthy velvety flavor of truffles. With mashed potatoes being a staple in most american households, why class it out with this classic and elegant combination? This recipe is easy enough to make a week night
A couple of weeks ago my local Whole Foods ran a special on Parmesan cheese called Parmageddon. Basically all of the parmesan cheese was on massive discount and people (including myself) were stocking up like a war was coming and we planned to be fully sustained by aged cheese. Which, like I totally would be, by the way. So now I'm facing literally a drawer full of parmesan cheese and though
I'm sick of working with shrimp but it's easy for me to throw together, especially for dinner during the week nights. So, I took a turn from my favorite Shrimp Scampi and decided to play around with some different flavors. I didn't veer off course too much, but just enough to make an updated version with even more flavor and wow factor.In place of the traditional white wine I reached for my a
Whew! Part of why I haven't been blogging lately is Little Girl's 6th birthday this month! What seemed like an endless amount of celebrating finally climaxed earlier today in the big party. This year's theme was Princess and Ponies with lots and lots of pink. This year instead of having the party at my house, we had it at a farm in the area that specializes in princess and pony parties. Kathy and
I love turkey. I love turkey so much, I don't see why we have to eat turkey only in fall or for Thanksgiving. I think turkey should be eaten year-round, and especially as spring transitions from cold rainy days to warmer sunny ones, roasted turkey is perfect to fill that need for comfort on those rainy days. Roasting a big turkey can take a while, and admittedly it's not ideal for a week night mea
A good friend is planning a birthday party for her sweet baby girl coming up in March and asked me for some help in the food department. The theme is "Legos" so I took inspiration both from the classic shapes of the building blocks as well as the vibrant primary colors. First thing I thought of was a tomato soup -- super easy to make, economical, can be made well in advance and tastes good from ho
I love a salad that thinks outside of the box and this one certainly does! Based off of my recipe for watermelon tartare (a play on the classic raw tuna version, I sub out the tuna with watermelon for a whimsical and absolutely delicious take -- recipe in the cookbook!), this time I take sweet honeydew melon and combine it with crisp and refreshing cucumber and creamy avocado for a beautiful and w
If you're looking for a new way to serve the classic shrimp cocktail, try roasting the shrimp! The warmth is wonderful, and they are ready in literally 5 minutes. I took a turn from Greece here and marinated the shrimp in some salt, pepper, olive oil, lemon juice, garlic, and oregano then roasted them in the oven until perfect. To pair with a wonderfully bright tzaziki dipping sauce made with Gree
Continuing on with the party recipes...I made a batch of Ina Garten's gougeres, except this time I used bleu cheese instead of the parmesan and gruyere combination in her cookbook. My thoughts? Interesting. The texture of the gougeres ended up coming out way creamier than the normally puffed up goodness. This is good and bad -- if you're expecting the classic puffy gougeres then skip this recipe a
Now that you saw the pics from the Winter One-derland party, let's dish on the food! I tried to keep the white and winter theme for food and drink as well. First up, I knew I wanted to use goat cheese in some capacity. Perfectly white with irresistible tang, goat cheese was a perfect choice. I took the cheese and lightly molded it into medallion shapes, then took pine nuts I toasted in a
I had an absolute BLAST planning and executing this party. I was so unbelievably inspired by the season, the color scheme, the myriad textures and possibilities to carry out a first birthday party with a winter theme. From snowflakes to crystals, multiple shades of creamy whites to sparkling silvers, natural textures like branches to fluffy fake snow, this was by far my most favorite party I
Baby Girl turned 1 yesterday!!! Happy Birthday sweet pumpkin muffin! And to help celebrate, Little Girl and Little Boy and I made a pot of spaghetti (her favorite) and pink cupcakes! Based on a book called Pinkalicious that Little Girl brought home from the library that's currently the house favorite, we made cupcakes that were all pink, all the time. From head to toe pink, just like the book.I st
I love me a caprese salad. I also love Food On A Stick. Although this is not a new notion, I've had many really shitty caprese sticks so I've finally decided to make my own. What makes them shitty? The following:wrong tomatoesunseasoned cheesebasil is oldforget to season all of the componentsOf course I aim to fix these issues and produce a super simple, extremely flavorful and easy party snack yo
Part two in The Great Biscuit Discussion of 2013: The Buttermilk Biscuit.What distinguishes the buttermilk biscuit from its cream counterpart is one huge thing: the buttermilk. Not only does it change the texture of the biscuit from flaky to a more spongy one (but in a good way), it also adds a nice subtle tang to the flavor. These are fluffier and can soak up more liquids, so they're perfec
Playoff football is in the air. Sadly our beloved Seattle Seahawks lost this past weekend, but I won with this recipe. For a morning game I decided to serve up some breakfast/brunch fare. On the menu: Top Pot Doughnuts including requisite Seahawk Sprinkles, Caprese Kabobs (recipe coming soon), and this breakfast casserole. Why a casserole? When you know I'm not a huge fan? Because I needed somethi
Who says stuffing is only for Thanksgiving?! Stuffing is a great winter side dish to go with your roast meats. And while we're at it, turkey's so delicious I think we should be roasting it year round, not just one Thursday in November! At any rate, the next time you're planning a roast chicken (or turkey!) and if you're getting sick of potatoes in one form or another, give this recipe a try! Spicy
Biscuits are one of the simple but perfect foods. Warm, buttery, flaky, they are comforting and nostalgic at the same time. Even if you didn't grow up with fresh biscuits, even if you grew up with canned biscuits or with a cuisine not involving biscuits in any form, you will still love The Biscuit. I know I do. For one, it's versatile. It can be served piping hot or room temperature. Savory o
My good friend Lisa makes her own preserves. She has an amazing farm and grows lots and lots of wonderful things, including various fruit trees like figs! She makes this amazing drunken fig jam (recipe here) and sent me some this past Christmas for treats! I was, as always, super excited and dove right in. I wanted to make something fabulous but still super easy. We were in the midst of holid
Sooooooo behind on blogging!!! Well, let's begin with my new obsession: banana muffins. Many people don't realize this, but citrus fruits and tropical fruits are actually at their peek for us in the US and Canada (and Europe and basically north of the equator) during the winter months; most of these tropical fruits, citrus grow closer to the equator and in the southern hemisphere, so w
Got a great suggestion for a fan for a post providing a general outline to go by in the next couple of days to help manage stress and preparations for Thanksgiving. They are designed to help you organize your time and your kitchen, if you've got a super huge chef's dream with stainless steel or a teeny tiny corner burner with one stove like I did in my first apartment back east, reference these ru
Hosting a larger affair next week for Thanksgiving? Having people stop by throughout the day more so than a traditional sit-down evening? Maybe it's just the two of you and you're looking to celebrate the day cozied up by the fireplace? Or maybe you're just looking for a way to use those damn adorable pumpkin pie pumpkins at the store and don't want to fuss with a pie! The answer to all of these i
I love me some fall pumpkins and squash and the such, but sometimes even I need a break. When that happens I raid the pantry for a can of tomatoes and usually the fish monger friends at my local Whole Foods. And thus, this incredibly easy and super tasty fish stew was born. I kept it super simple, using some beautiful Alaskan Turbot fillets and a pound of fresh clams. The fish adds texture while t
Some pictures from Little Boy's 4th birthday party last month, which was a pirate theme. Unfortunately (a) I didn't have a lot of time to take proper pictures and (b) the lighting SUCKED that day as it was a torential downpour of epic proportions. So much so, the rain rendered our rented bounce house completely and totally useless. Anyways, here are the best shots I can share with you online. Enjo
One of my best friends named Lou sent along this recipe to me recently. As he rattled off the ingredients, one by one, my eyes got bigger and bigger, my mouth watered with every syllable uttered. In the Great Quest For Fall Cocktails, this one hits the bulls eye with deadly accuracy. Pumpkin Pie flavored vodka is the base, further bolstered by pumpkin spice liquor and the smallest splas
If you're looking for a side dish to change it up this Thanksgiving or something to brighten up your fall dinners then this recipe is a must try! Sweet potatoes are peeled, cubed, tossed in olive oil and lightly seasoned with salt and pepper then roasted until very soft and lightly caramelized. They are pureed in the food processor with some fresh thyme, a light hand of garlic, and grated pa
A really fast week night supper meal involves pork chops. You see I've been working with them a bit more. Here's another variation using the chop -- this time boneless for an even faster cooking time -- and a simple rub of olive oil and herbs de provence. A quick pan fry and this main course comes together in less than 20 minutes! Goes very well with my recipe for roasted butternut squash an
I'm proud to announce the ebook version of The Enchanted Spoon cookbook is now available! Go here to check it out with a detailed preview and download your copy today! xom
From a culinary standpoint November is a wonderful month. Like September, it's a bridge month in terms of produce as fall fruits and vegetables combine with the nutrient rich dark leafy greens of winter. One wonderful winter staple is brussels sprouts -- their most tasty and cheapest in the winter months, you can put together a spectacular side dish combing them with equally affordable butternut s
We're devils and black sheep, really bad eggs, Drink up, me hearties! Yo ho! Yo ho, yo ho, a pirate's life for me! For the food for Little Boy's pirate birthday party I really took a huge inspiration from the songs. Fortunately there was a lot to work with, and the famous "Yo Ho" song of course has the line about bad eggs. I knew immediately I needed to include some sort of deviled eggs for t
One of the food items I knew I had to make for the pirate party was a cheese ball formed into a skull. Cheese balls are literally balls of cheese that guests can help themselves to and served traditionally with crackers or vegetables. You can make virtually any combination you like to suit the season and theme of your party. And this low-maintenance appetizer can be made even a co
Wednesdays are one of my two busiest days of the week now given our new school and activities schedule. As such, it has also been designated the official Pasta Night of the week. A wonderful dish that came together quickly was spaghetti tossed in good olive oil with tender sweet shrimp cooked in garlic and lemon juice, slightly wilted peppery arugula, sweet sun-dried tomatoes and for a salty bite
Am so behind on blogging, but have some exciting stuff to share soon! Our vacation out east plus The Pirate Party coming up will be some great posts; I'm making some fabulous stuff for the party in particular that are seasonal and would work great for any Halloween parties coming up! But for now, some wonderful recipes to get you through the week... First up we have a super simple roasted bee
Here in the Pacific Northwest you must know how to work with two ingredients in particular: oysters and salmon. I'm spoiled here, as I get a ridiculous array of various kinds of both farm and wild salmon throughout the season, from Coho to King freshly caught in Alaska, to locally raised to even white salmon. At my local farmers markets I see at least one vendor selling his or her brand of smoked
With a kindergartener now (seriously though, where has the time gone?!) and a slew of after school activities, I'm finding myself in the "what the ***** can I pull out of my ass" level of panic for week night dinners. I need something filling but not fatty. Something healthy and still delicious that the kids won't give me trouble eating. The solution? Lasagna. It's actually way h
As basil ends its run, it's time to grab all the leaves you can and make piles and piles of fresh pesto. Pesto is an incredibly easy and quick sauce to make. You only need fresh basil leaves, nuts (pine nuts are traditional but as you see here, walnuts work great too and are cheaper!), fresh garlic, parmesan cheese and good extra virgin olive oil. A food processor literally whips the pesto up in a
A couple of years ago we went to Sedona for a week's vacation. It's a beautiful place -- majestic rock formations, perfectly formed cacti dotting the surprisingly forested landscape. There's a sense of magic in the air, a spiritual vortex if you will of something unwordly, something strong and very present. In short: it's a very cool place to go. As for the food....I walked away from our trip bein
I'm driving through the country this past weekend, on my way to Little Girl's new school. She's starting kindergarten this year and I'm in full denial, but that's another blog entirely. Along the way, the fields are just covered with corn -- growing tall and proud, many people don't realize corn grows in Washington probably as easily as the blackberries. But I digress. I was instantly inspir
Heaven. On a plate. But first...Confession: I hated pork chops for most of my life. My mother made an abhorant version of pork chops. Dry, brittle, terribly under or way overly seasoned chops with the texture akin to shoe leather were often forced down our throats many a week night. God forbid my father was let loose with the grill -- then we'd have Arson Victim Pork Chops. Very no bueno. In short
Ok, I'll admit it.... this is super fatty and not that great for you. But it tastes effing awesome and amazing and it's perfect beer and hang over food. So there. Judge me if you will, I don't care. Football season officiall begun so to celebrate, I'll be offering a few recipes for you to make your next game. They're easy, taste great, are meant to go with or without al
This salad is everything about summer: super bright and vibrant colors, bold flavors, satisfying without sitting heavy, and extremely refreshing. Panzanella is basically a bread salad -- crusty day-old bread is cubed and mixed with ripe and juicy tomatoes, often tossed with other chopped vegetables like onions, cucumbers, and then flavored simply with fresh herbs like basil or parsley. Cheese is i
90+ degrees plus no air conditioning = no baking. However, my sweet tooth doesn't cease when the apex of summer encroaches. My solution? This brilliant idea of doing ice cream pies! The idea itself isn't novel -- we of course do have the classic mud pie or ice cream bomb of course -- but mine is super easy and more refreshing, guaranteed. I take store-bougth pie crust and layer it with two kinds o
This is a recipe I saw Chef Michael Symon do on his show. This is my version, and it was perfect and beautiful and tasted even better in person! It's just wonderfully flavorful -- peppery arugula and tender sweet peaches with spicy red onion, crunchy marcona almonds (!!), and creamy bleu cheese. If you don't like the bleu, substitute it with some goat cheese -- feta, montrachet, or even an aged go
If making a fruit compote sounds too complicated for you (even though I promise it really, really isn't), you can simply make a medieval style pancake and add the fruit right in the cake itself! Popular as a dessert item and on Shrove Tuesday, pancakes were made using almond milk instead of cream or diary milk to keep to the fasting rules of Lent. Personally I think the almond milk adds incredible
I usually do the almond milk during Lent when dairy's off the table. However, we love it so much we've incorporated it into daily living! Coupled with my newly discovered soy allergy (sigh), boxed pancakes for quick weekend breakfasts are no longer an option. Bye bye Bisquick, hello homemade p-cakes! Does it take longer? Slightly. Honestly homemade pancakes takes about 2 minutes longer than the bo
