· comments  · 02-5-2009 · categories:food · recipes ·
· comments  · 01-28-2009 · categories:food · recipes ·
Napa Cabbage Salad at Pro Bono Baker
New flavor from Dry Soda! Juniper Berry, at Imbibe
Molly’s book cover!! at Orangette
Foodzie, via Pink of Perfection
homemade Light Wheat Bread at Smitten Kitchen
Save Those Tiny Bubbles, best way to preserve champagne, at Seattle Weekly
How did I miss this? Clare Crespo, author of the site Yummyfun and the books Secret Life of Food and Hey There, Cupcake! has some DVDs out: The Yummyfun Kooking Series: Episode 1 Spring Has Sprung, Episode 2 Monkeying Around in the Kitchen and Episode 3 Spookyfun. Via Swiss Miss, who offeres us video.
· comments  · 01-15-2009 · categories:food · recipes ·
cabbage, apple and walnut salad at Smitten Kitchen
Fee Brothers Bitters at Uncrate
Kellogg’s Saves Mother’s Cookies at Serious Eats
Cocktail grapefruit, not to be confused with the Oroblanco. I’ve sought both and the cocktail grapefruit tastes like mild Mandarin orange while the Oroblanco tastes like pomelo. I still prefer regular grapefruit to either.
Licorice Search in NYC? at Ask Metafilter, with explanations to the various kinds of hard core licorice.
gonzo garbanzos at Shutterbean
How to Freeze Spinach, Kale, Swiss Chard. Collards and Other Greens. I did a whole huge batch of kale this way and it’s so very nice to be able to get prepped kale out of the freezer and dump it into a pan to heat up with a little garlic.
We’ve been invited to party where everyone brings a dish based on food from a children’s book. Does anyone have any good suggestions and, better yet, recipes? at Ask Metafilter
When the breakfast menu says, “Two Eggs (Any Style)”, realistically, what are the different styles available? at Ask Metafilter
snow ice cream at Seattle Tall Poppy
Parmigiano–Black Pepper Popcorn and Black Sesame and Mustard Popcorn at Chow
Black & White Sesame Popcorn at Cook & Eat
Spiced sesame popcorn recipe at Kidzee Corner
Sesame Cheese Popcorn Recipe at Group Recipes
· comments  · 01-5-2009 · categories:food · recipes ·
This is my favorite cookie this year. They are easy enough to make to qualify as something to make for cookie swaps, especially if you’ve, um, waited too long to make them to allow a roll of dough chill long enough to do slice and bake varieties. I modified this recipe ever so slightly from the Chewy Molasses-Spice Cookies at MarthaStewart.com.
I used sanding sugar to coat the balls of dough because it adds a nice bit of crunch. I didn’t have white sanding sugar in the house so I used demerara sugar, which is a light brown sugar. I suspect a white sanding sugar would be prettier, but I do like the extra molasses boost the demerara gives.
Here are some balls of dough before being plunked down on a baking sheet:
Sparkling Chewy Molasses Cookies
- 2 cups all-purpose flour (spooned and leveled, or 10 ounces)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 large egg
- 1/4 cup molasses, blackstrap works well here
- about 1/2 cup chunky sanding sugar
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl whisk together flour, baking soda, cinnamon, nutmeg and salt.
- Put butter and sugar in the bowl of an electric mixer until combined. Beat in the egg, and then the molasses until just combined. Put mixer on low and slowly add the flour mixture just until dough forms.
- Spoon 1 tablespoon of dough at a time, roll into a ball between your palms, then roll in sanding sugar to cover all sides.
- Place on cookie sheets spaced three inches apart (cookies will spread while baking).
- Bake one sheet at a time until edges of cookies are just firming up, 10 to 15 minutes. I found 11 minutes to be perfect in my oven which runs slightly too hot no matter what you do.
- update: If you freeze the balls you can bake them by taking them out of the freezer and putting them right in the oven. It’ll take about 15 minutes at 350. The cookies will spread a little less, and crack a bit.
- Allow to cool on baking sheet for a moment then transfer cookies to racks to cool down.
- Will keep for four days in an airtight container.
Makes three dozen cookies, more or less.
· comments  · 12-21-2008 · categories:christmas · food · recipes ·
Hungarian Paprika Chicken at Joy The Baker
Moist Yellow Cake at Bakerella (oh my god those pictures are gorgeous).
beef and cheese noodle bake at Shelterrific, yay for comfort food
Caramelized Shallots at Pink of Perfection
Turkey Pad See Ew at Chow
Royal Dilemma: Why is the Princess Cake Green? at Cakespy
Upon discovering there is a Trader Joe’s that isn’t too difficult for us to get to we’ve started shopping there again. So, Trader Joe’s Fans and Tracking Trader Joe’s might come in handy.
mushroom and barley pie at Smitten Kitchen, that is so darn pretty
searching for the elusive one-hold single-cup drip-filter, and finding a solution, at Super Eggplant
Triple Chocolate Mousse Cakes, oh my goddness, at Erica Mulherin
Cookstr, a new online food thing, via Cool Hunting
I have a few couple holiday parties coming up and I’d like a great dish to bring. I’d like it to be not to difficult, not too expensive, possible to make/assemble ahead, and travel well. at Ask Metafilter
When asked for dessert recommendations, my friend’s 8-year-old son suggested “chocolate chip cookies with chunks of chocolate chip cookie dough in them.” How on earth can I pull off this fantastic treat? at Ask Metafilter. Brilliant kid.
pie crust 103: rolling and crimping at Smitten Kitchen
pumpkin cupcakes with links for how to make icing roses, at Smitten Kitchen
Fall’s Modern Cocktail at Modern Cottage
Wine or cider mulling spice bags, using a wine cork to float it, smart. At Eating Well Anywhere.
OMG, homemade Bacon Magic Shell, at Cooking With Tits. Via Brownie Points.
· comments  · 12-2-2008 · categories:drink · food · recipes ·
· comments  · 11-25-2008 · categories:food · recipes ·
If you want to feel extra-cozy-good about your baked goods this holiday season and you happen to live in the Pacific Northwest you should keep an eye out for Stone-Buhr Northwest-Grown All-Purpose Flour. All of the wheat is grown by Northwest family farmers, milled in Spokane, Washington and certified sustainable by the Food Alliance. And, as somebody told me, “they can damn near trace every 5lb bag back to the farmer.” A five pound bag is $3.99, the low price is because less fuel is needed to get the product to you. Neat huh? You have my permission to let your smug Prius-driving cousin know this.
You can find the flour at QFC, HagGen Foods and even some WalMarts, and online at Chef Tools.
Little bit of trivia, the company was originally local to Seattle: “Charles E. Young opened the Young-Stone Buhr Milling Co in 1914, then located in the Fremont neighborhood in Seattle, WA.”
A few local chefs have created recipes to help promote the flour which I’ve been given permission (thank you!) to include here. Below the fold you’ll find a Holiday Tart from Leslie Mackey of the Macrina Bakery and a bunch of lovely cookies from Thierry Rautureau of Rovers. Also, Orangette recommended seeking the flour, she talked about it in her entry on the big, famous, NY Times chocolate chip cookies.
[Read more →]
· comments  · 11-14-2008 · categories:food · recipes · seattle ·
cabbage and mushroom galeete at Smitten Kitchen
on aperitifs, at Seattle Weekly
Thai Green Curry Chicken at Posie Gets Cozy
quinoa, a good set of cooking instructions, at the NY Times. I like regular quinoa but simply cannot stand red quinoa.
Vanilla Poached Quince at Chocolate & Zucchini
How To Improve No-Knead Bread, includes the Cook’s Illustrated updated recipe
french herbed at popcorn at Everybody Likes Sandwiches
how to cook beans, thank goodness for detailed and clear instructions, every time I look this up I get “just simmer them, it’s easy” instructions which I just call not helpful seeing as I can mess up the cooking of anything. via Eating Well Anywhere.
Great Pumpkin Pasta at Posie Gets Cozy
· comments  · 11-10-2008 · categories:food · recipes ·
Bacon Cinnamon Rolls, link from Ellen, thanks!
Trying out molecular gastronomy on my picky son, at Slate
Boiled Kale with a Fried Egg and Toast, at Orangette. I have recently discovered how much I like kale, I’m completely surprised by this.
Swiss Chard and Red Pepper Gratin at the NY Times seen over at CrazyAuntPurl
cranberry-walnut chicken salad at Smitten Kitchen
The Bolognese Sauce, thank you Cinnamon!, over at Gapers Block
Oh! My! God! Doughnuts! at Joy The Baker
· comments  · 10-16-2008 · categories:food · recipes ·
Yellow Cake to end all Yellow Cakes at Bake and Shake
What’s a Good Fall Drink? at Seattlest
What are some tricks from moving from teflon/non-stick to stainless steel on a gas range? at Ask Metafilter
Pork Princess Tiara OH MY GOSH have you seen this yet? Amazing. She made it using Activa TG-RM which bonds proteins an you need to be very careful so you don’t glue the insides of your lungs together.
beef, leek and barley soup at Smitten Kitchen
· comments  · 10-6-2008 · categories:food · recipes ·
Is there an easy solution to getting jasmine flavor into baked goods? at Ask Metafilter
Foodzie “an online marketplace where you can discover and buy food from small artisan producers and growers.” Not quite open yet. Via 37 Signals.
The History of Gummi Candy and Pomegranate Jewels. All found while I was looking up something I cannot recall now.
Food for an emergency at Eating Well Anywhere.
Easy Cinnamon Roll Muffins at Joy The Baker
spinach quiche, revisited at Smitten Kitchen. I am that one person out there that hasn’t made it yet, but intend to change that.
· comments  · 09-17-2008 · categories:food · recipes ·
· comments  · 08-20-2008 · categories:food · recipes ·
Last weekend I acquired a kitchen scale and a #12 scoop and yesterday I made a batch of the NYTimes chocolate chip cookies.
I chose the OXO Good Grips digital kitchen scale over a Salter simply because it has the pull out display that will allow for something a little larger to be weighed without it getting in the way. This will come in handy for buying USPS package postage online. The display also has a back light so if it’s in the shadow of a box I can still read it. I used a 20% off coupon at Bed, Bath and Beyond but be aware that the smaller stores only carry a few kitchen scales, I had to drive to a larger store to find the OXO scale. If I didn’t have any need to weigh packages, though, I’d definitely have gotten one of the adorable Escali Primo kitchen scales, a friend has one and it’s small enough to tuck away but well trusted among the masses (at least, the reviews at Amazon are happy). They come in a large range of colors, which I talked about previously here.
I chose the #12 scoop simply because the shop I managed to get to didn’t have the #10. It is plenty big enough, a leveled scoop of cookie dough averaged at 3.25 ounces. I got twenty levelled scoops out of the dough with nothing left over.
At Orangette’s suggestion I used Ghirardelli 60% Cacao chips. They are nice and big and taste wonderful. I did make an effort to track down the suggested Valrhona feves. I found that DeLaurenti (in Seattle) carries tubs of the feves and they had white chocolate, milk chocolate and a conspicuous empty spot on the shelves where the dark chocolate ones would have logically been placed. I’m not too surprised to find they are sold out. (By the way, if you’ve never been to DeLaurenti before know that the baking supplies are upstairs with the wine, the first time I went there I spent a long time looking for where they kept the vanillas.) Chef Shop was reporting that they were out of them so I didn’t make the extra trip.
The recipe calls for you to chill the dough for 36 hours, this gives the dough a chance to absorb the liquid and reported creates more flavorful cookies, adding caramel notes. The chilled dough is difficult to scoop and I’ve read that some people have scooped the dough before chilling it. I wonder if that will affect the final taste or texture of the cookies, so I made one batch to pre-scoop and one to chill and scoop before baking. I’m also planning on freezing both pre and post-chill scoops to see how they compare after a while in the freezer. At least that was my plan, until I discovered that I completely forgot to add the vanilla to both batches. Oops. So, while I’ll have an overabundance of yummy cookies they won’t necessarily be good for judging by taste. Which means I’ll just have to make more.
If you have a vacuum sealer in your kitchen this might be of interest to you — Ideas In Food vacuum sealed cookie dough to create 36 hour cookies in 3 hours. Fabulous.
update: I couldn’t wait so I baked a few, here is a just-over-12 hour cookie. Isn’t it beautiful?
· comments  · 08-6-2008 · categories:links · recipes ·
onion goat cheese tart and perfectly puffy popovers at Shelterrific
Hydrox are coming back, perhaps temporarily, at Chow
jim laheyâ€™s potato pizza and 10 paths to painless pizza-making at Smitten Kitchen
I’d like to bake eggy-stink-free biscotti, but how? at Ask Metafilter
Bicicletta, a refreshing looking summer cocktail, at Hedonia
Simple, easy and elegant recipes that are always crowd pleasers: What are yours? at Ask Metafilter
Recipe: Cold Peanut Sesame Noodles at The Kitchen
Citrus Basil Cocktail at the Seattle PI
Sloe Gin Is Back, but Hold the Fizz and recipe for a Ramos Gin Fizz at the NY Times
Note to self: go try the Bitter End cocktail at Artemis
Homemade Ice Cream Drumsticks at Baking Bites
thing I want: ice princess, straw and ice mold from Fred & Friends
Safer than teflon, lighter than cast iron, it’s Ceramcor to the rescue, at Chow.
best supermarket cabernet picks, at The Kitchen
· comments  · 06-25-2008 · categories:drink · food · recipes ·