What do you do with storebought purple plums and nectarines that are a bit too mushy for snacks? Stew them for breakfast? Make jam? Use them for baking? Since it’s a bit chillier in Seattle following our brief heat wave, I decided in favor of a hot oven and the aroma of cinnamon and nutmeg … More Plum, Nectarine and Walnut Crisp
Somewhere and sometime during a recipe search for something, there was a reference to using yogurt to boost the sour power of sourdough bread if one was in a rush. Some large commercial bakeries do it with added ingredients, so why not try it? I wanted fresh sourdough bread in a hurry, didn’t think about … More Sourdough Yogurt Bread, Garden Roses and Tiny Tomatoes on Deck
One of the neighbors missed out on the first of the summer fruit ice creams, so today I told him the next would be blackberry or Bing cherry (or Lambert) if I can find some good cherries. So far none have met my tests, i.e., not woody, not grainy, not mushy and plenty of flavor. … More Rainier Cherry Ice Cream, V.1, F1
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
I’d made my version of baking powder biscuits and had fresh strawberries in the fridge, intending on strawberry shortcake for breakfast yesterday morning, but it didn’t happen. Later in the day, watching DVR’d qualifying for Formula 1 Spain, I remembered that I also had a bit of leftover raspberry ice cream* made in a small … More Raspberry Ice Cream with Strawberry Shortcake
Yesterday afternoon, about two and a half hours before dinner with my daughter, the oven on low at 250 degrees, a foil-wrapped package was put in it to slowly warm and meld the flavors of the filling within a partially-hollowed out round loaf of artisan sourdough. I took a shortcut, bought the bread. I’d wanted … More Clam Dip Baked in Boule
Ms Chef in Seattle 