A couple weeks ago I had one of those better-than-average work days, which had me hanging out with other food writers at Tom Douglas' cool cooking school Hot Stove Society. Our host was the Washington Beef Commission, and our task to get some hands-on time with various preparation techniques for beef: trussing larger roasts, trimming tenderloin, marinating and grinding. My time at that latter station brought to mind the last time ...
A friend and fellow food writer/cookbook author posted this a day or two ago: "For the next 2 weeks, I'm going to cook whatever I want and I'm not going to write it down, save the receipts, or set a timer. So there!" Which, to the average reader, might not make much sense. Or if it does, might not seem like that big a deal. Pfft, such a thing to complain about. Writing things down? Setting a timer? Oh, but I shook ...
Yeah, it's not the most appetizing adornment. Hard to miss against salmon's rosy-orange flesh, the white gooey stuff that sometimes appears during cooking is certainly a visual distraction. And might leave you feeling like you've messed up somehow. Possibly ruined that glorious piece of salmon even. First off, not ruined. Maybe a bit overcooked (more on that shortly), but not a calamity. And you’ll be happy to know there are a couple simple things you can do ...
It's no surprise that I've been talking A LOT about oysters in the past few months, since the release of Oysters: Recipe that Bring Home a Taste of the Sea. And no, I haven't gotten tired of the topic, I'm not sick of them yet! In the course of interviews I've been doing and classes I'm teaching, a frequent question I get asked is about my favorite way to cook oysters. I ...
The Kitchen Reno: Before and After
Even though the dust has settled and the workmen gone, I keep a comic strip stuck to the wall that really struck a chord a few months ago. In that timeless setting of the therapist's office, the therapist prattles on about how there are no quick fixes in therapy, it's a frustrating often traumatic process, it can be lengthy -- to which the patient replies "much like having your kitchen remodeled." Heavens. Could I relate. And we ...
As a culture we've gotten incredibly good at accumulating things. Buying things that we need. Things that we don't need. Replacing things with new things because we get bored. Buying shiny-pretty-ooooh-gotta-have-it things just because. And then trying to figure out where to put it all. So then, what are we to do when those holidays hit? Just shift gears and do the same for others. I'm not dismissing gift-giving altogether, of course not. I'm not that much a Grinch! Finding items ...
This time next week many of us will be scrambling around the kitchen, tending to a bird, popping a batch of rolls in the oven, trimming Brussels sprouts to steam, setting just-baked pies aside to cool. For some I know this can be a stressful occasion, whether it's because of pressure to not mess up the beloved meal, or in anticipation of the potentially-awkward dynamics around the dinner table later. (After ...
Eggs in your wine? I realize that concept may sound less than appealing at first. But leave it to the French to have put eggs in wine and made something glorious of it. Perhaps it doesn't hurt that there is also bacon, mushrooms, pearl onions. A bit of butter helping make a luscious sauce. If you've ever had oeufs en meurette--dug your fork into that pillow of poached egg, the yolk blending ...
I know it's not an original consideration, that music and cooking share some common threads. Improvisation, playing around, just making stuff up. Being free with the art form. There's a lot of that in both camps. And both also rely on building blocks, foundational skills that you need to master (or at least accomplish with some degree of proficiency) to move incrementally into more advanced expressions of the art. Sitting down at the piano with not the least bit of ...
Marinated Wild Mushrooms with Fennel and Pearl Onions
In honor of the season and the slew of wild mushrooms beginning to hit markets now, how about a little recipe from my Wild Mushrooms ebook in my Northwest Cookbooks series? I’ve long loved marinated mushrooms, even those pretty basic types that come in little jars from the grocery store. Though like so many favorite snacks like that, it gets only better when ...
