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
I love a potluck because it’s fun to make something for a crowd once in awhile as well as dig into something special made by other cooks (and chefs.) Seattle has block parties once a year for Neighborhood Watch and my block participates. New residents and people who’ve lived here longer take the opportunity to … More Seattle Night Out: Block Party Potluck with Spicy Eggplant Parm Dip, Rustic Garlic Bread and Blackberry Ice Cream
Pepperoni con Penne, a fast dinner entree which won the hearts of family members underwent an experiment today. Typically the spicy red pepperoni sauce is made by the time the pasta water has come to a boil and the penne is cooked. Today I made the simple sauce of turkey pepperoni fried in olive oil … More Spicy Turkey Pepperoni Red Sauce con Lasagna Noodles
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
Friday night dinner was meant to be leanest ground beef with chili seasonings and black beans with accoutrements to make a taco-ish type of salad. I’d already popped the chipotle-cheese potatoes and red bells into the oven, caramelized the onions in the cast iron pan, browned and seasoned the meat when I discovered there were no … More Chili Garbanzo, Long Meal Friday
“Spice against what ails ya,” said Tony, a family friend who had a well-loved pizza parlor over on the Kitsap side of Puget Sound, as he put hot peppers all over his slice, folded it in half and ate it. Many times since then I’ve followed his advice for prevention, palliation and, some would say, … More Eggplant and Potato Korma
There are days when one looks in the fridge, the freezer and the cupboards and wonders what to prepare when it seems the fixings are scant. They are seldom scant, just saying it seems that way. The pantry always holds handsful of pastas in boxes as well as at least a can of tomatoes. The … More Creamy Spiced Pepperoni con Penne
Yesterday I spent a gorgeous and perfect afternoon in another city with my daughter while Seattle celebrated Opening Day of Boating Season. She and I celebrated Mother’s Day (in part) early with lunch at Rory’s in Edmonds and watched the run-up to the Kentucky Derby at the same time. We Lyfted up the hill to … More Caramelized Red Bells n Farfalle for Mother’s Day
Ms Chef in Seattle 