Yesterday I spent a couple hours having cranberry fun, making cranberries into a candy that I call Cranberry Lolly. My process is secret. The not-secret part is that they’re finely chopped. It can be used on Thanksgiving turkey (and is, at my house when I cook the dinner), but it’s purpose is future use in … More Happy Thanksgiving, and Painting by Jane Nicolet, Tiger/Cougar Mtn.
I’ve joined NaNoWriMo this year with goal of completing the task during the onset of many gray days in Seattle, a sort of pick-me-up as I go along while the season gnaws at my will. 50,000 words in November. A new novel, approximately 200 pages, and, for me, it is the first draft of one … More Let’s Call It Southwestern Gratin
I was looking for a recipe in the bread sections of some cookbooks when the words “Crusty Onion Popovers” caught my eye. My daughter likes onion and when I find a recipe featuring them, I might have a go, and so I did. The recipe included onion salt, which I omitted, and I substituted a … More Preparing for Pumpkin Carving Party with Crusty Onion Popovers
I’m fond of mixing Mexican and Middle Eastern or Indian cuisines in the same meal, especially on a long-meal-Friday. * Tonight it was chicken breast marinated in dried cumin, coriander and red pepper flakes, fried a bit in the drippings left from roasting onions, red bell pepper and mushrooms, tossed with some fresh cilantro and … More Cilantro Chicken with Baba Khanooj: cross-cultural Long Meal Friday
I spent some summers during university years as a live-in cook/keeper for a family with a “cabin” in a country club on Bainbridge Island where they spent that part of the year. As with any family, they had a rotating menu of favorites for which the recipes were available for whatever cook was in the … More Mrs. W’s Tamale Casserole. Now with Sriracha. Also leaves, a Seattle crane.
You look up a recipe online. Another recipe on the side catches your eye, which it would because those sneaky corporate algorithms have enough of your search data to choose and place more appealing items on the periphery of whatever you’re reading. Yesterday such a recipe idea was making naan or pita or flatbread with … More Making Skillet Bread, serving it with marinated cold salmon and avocado
Welcoming the college football season and the three teams that I follow* all televised on channels readily available, I decided to spend the commercials and listening time in the kitchen, slicing onions and stirring them every few minutes as they slowly warmed in olive oil and turned to caramelized goodness in the cast iron frypan. … More Welcoming College Football Season with Caramelized Onions
Frittatas are popular here because they provide dinner, leftovers and, usually, breakfast the next day. This one had three baking-size russets, caramelized and raw onion, a whole can of the fire-roasted roasted green chilis stirred into the five eggs, cubed pepper jack cheese pushed into the seasoned hot potato and onion mix here and there … More Green Chili n Pepper Jack Frittata
Broccoli was well used tonight as the star of a souffle and in the old-fashioned pickle- marinated form along with yellow onion and baby grape tomatoes. There was leftover Chicken and Eggplant Khoresh* with Persian-Adwiya seasoned basmati rice from the freezer for the main course, and for dessert, a slice of a neighbor’s yummy Mexican … More Broccoli Souffle with Sharp Cheddar n Chipotle Sauce
Two sourdough starters in the fridge need regular tending, so with a bit of this and that in the fridge I decided to bake three items. The sourdough flatbread was first spread with warm, just-caramelized yellow onions, a bit of ham pieces and crumbled cheddar-jack left from one of the protein snacks. Notice the attention … More Sourdough Saturday: Flatbread & Walnut Sticks
Ms Chef in Seattle 