All posts filed under: Recipes

savory vegetable crumble with hazelnuts and hard cider

This winter has worn heavy. Slowly, the darkest days are getting lighter. The sun spreads across the sky a little earlier each morning. If it’s not raining too hard, I hear the birds finding their songs for the season. The other day, I caught a glimpse of a fat squirrel tipping off a skinny branch. Spring is coming. But it is arriving at a snail’s pace, and I am growing more impatient every day. Yearning for long walks through the city, along Alki Beach, or weaving my way through Discovery Park. Toes sinking into the sands of Lake Washington. Watching the sun set, sending the most brilliant gradients of color streaking across the sky over Golden Gardens Park in Ballard. I am ready for summer in Seattle. I am longing, too, for the farmer’s market. Exploring (and tasting) the bounty of summer. We are entering the spring hunger stretch — the last of winter’s reserves are wearing thin, but the precious first shoots of spring haven’t fully arrived yet. In the depths of winter, I’ve ventured …

how to use thanksgiving leftovers

how to use your thanksgiving leftovers

Let’s be real. Thanksgiving is all about the leftovers. You see my sister makes these amazing turkey sandwiches. Her secret is, she puts an extra slice of gravy soaked bread in the middle. I call it the Moist Maker. Raise your hand if you really wanted to soak a piece of bread in leftover gravy to put in the middle of your leftover turkey sandwich after hearing about Ross’s sandwich on Friends. It must have been good, because he freaked out when someone else ate it. That sandwich was the only good thing going on in his life. And, as I’m nearing 30 myself, I can kind of understand where he’s coming from. That must have been one helluva sandwich. For the first Thanksgiving I ever hosted, all on my own, I bought my turkey just a few days before Thanksgiving. There wasn’t much of a selection left at the grocery. I ended up with a huge turkey. I think it was at least 20 pounds. (We had 7 people over for dinner.) We had …

sweet potato and hard apple cider chicken pot pies

It’s the season for serious comfort food. I may have gone on a little bit of a pie bender after introducing you to how I make gluten-free pie crust. Sweet or savory, the options are really limitless! These little cuties. They’re bowls of savory, comforting warmth full of seasonal goodness. Sweet potatoes and granny smith apples enhanced with the crisp, refreshing flavor of cider. They’re hearty, but not heavy — partly because they don’t have crust on the bottom. These are time-saving pot pies. I like making individual pot pies because they’re cute, and leftovers are more convenient for carrying to work, but this recipe would be just as good in a savory galette or a single large pot pie. Autumn has finally arrived here, in full force, with cooler temperatures and rain. I was driving through downtown the other day and watched men climbing trees to hang Christmas lights, and noticed that most of the trees still have their leaves. I was grateful to still see so much foliage. It’s totally sweater weather, but …

baked plum and grape pie

italian plum, concord grape and apple gin pie 

This pie has been many years in the making. Back in 2010, I checked out David Lebovitz’s newest cookbook, Ready for Dessert, from my local library, eager to learn about making pastry and ice cream. It was then, I think, that I really discovered that baking requires a lot of work. (It would be many more years before I figured out that it is very much worth the extra effort.) I’m not sure I made a single recipe from that book; I was intimidated by the names alone. Profiteroles. Crème Brûlée. Gâteau Victoire. Ingredients I hadn’t yet discovered, like black currants and anise. And Concord grapes. There was a recipe for a Concord grape pie in the book, which I dreamed of making for my little brother (who was, and still is, a huge fan of all things grape flavored). This was, however, before I discovered farmers markets, and the extent of my shopping skills involved picking out the most exotic produce from Whole Foods. Concord grapes could not be found. The recipe had so many …

gluten free pie crust ready for baking

easy as pie gluten-free pie crust

It must be fall, because all I want to do is bake. I never used to think that making pie was easy. You have to work quickly so everything stays cold, and there are just so many steps between crust and filling, making and baking. And those intricate, beautiful, lattice-woven crusts? No, thank you. The saying easy as pie actually refers to eating pie, not making it (same goes for “piece of cake” apparently). But over the years, I have discovered there’s a real peace in making pie. Once you have your routine figured out, there’s something pleasurable to the process. It’s almost as if time slows down, even if you’re moving quickly. The tactility — blending butter cubes into flour, rolling out the dough, flipping it into a pie pan — is almost like digging your fingers down into the sand on a beach, or making mud pies as a kid. Making pies, for me, started as a way to process (or put off, depending on how you look at it) emotions and to, …

fish tacos

rockfish tacos with cortido, cukes and cotija cheese

Taco Tuesday! A few weeks ago at the farmers market, we were on the hunt for fresh fish. There’s always frozen and smoked salmon available, as well as locally farmed oysters. But I was having a hankering for fish tacos. We spotted a neon poster board sign written with thick black permanent marker. Fresh rockfish $9/pound. The farmer led us to an open Igloo cooler packed with ice and started rummaging around, showing us different packages of fresh fish. This fish. He paused, balancing the clear zip-lock plastic bag in his hand, thinking and recalling. Hmm. Yep. This fish was caught three days ago. It’s one of the things I love most about the farmers markets. Unless you plan to grow and harvest vegetables yourself, or catch and filet your own fish from the water, this is the freshest you’ll find. (I’ve been given steep discounts because the arugula was four days old. I would have happily paid full price for something that, in my mind, was still fresher than I would find anywhere else.) At …

meatless tikka masala

vegan cranberry bean and summer greens tikka masala

This recipe should also be known as what I did with the random assortment of leftovers in my fridge. Every once in a while when I am feeling overwhelmed and uninspired, I turn to cookbooks and blogs for recipes and meal plans. Most of the time, though, I listen to Craig and to what my body (and my mind and my soul) need and crave. I find inspiration in the fresh ingredients at the market. I rarely go with a shopping list and instead piece together meals as I pick out raw ingredients. Sometimes I have a very general outline — I need greens, beans, herbs, mushrooms. Sometimes a whole chicken. Sometimes not. It can be difficult to cook this way. I know not everyone has the time or the interest to cook this way. And, I’ll admit, I still struggle with leftovers and reducing waste. Sometimes I get an idea and then it doesn’t work. Sometimes a recipe needs to be tweaked multiple times, but I still need to get dinner ready and on …

gluten free cake with cherries and rhubarb

gluten-free cherry rhubarb cake with buttery, crunchy pecan crumble

Do you say pee-can or puh-kahn? Growing up in the Midwest, it was always the latter. Then, I moved to Georgia and started working at a few farmers markets. I found myself settling into a subtle Southern drawl (to this day, I still greet most folks with a cheerful “hi, y’all”). With the territory, and probably also thanks to the peach and pecan farmers down the way, I started saying “pee-can”. I still say it this way. It’s a hard habit to shake. The pecans I used in this recipe, like the pronunciation, are all the way from Georgia. I bought a huge bag at the farmers market last year and squirreled them away in my freezer. I couldn’t bear to part with them so, like the squid ink, these nuts made the 2,600-mile trip across the country with us. I have a confession. I had never eaten rhubarb before creating this recipe. Its appearance was always so fleeting, and I never spotted it at farmers markets in Atlanta. Even if I had seen it, …

salmon patties with aioli

salmon potato patties with horseradish and chive aioli

There’s a longstanding argument in my family: whether salmon patties should or should not (and, also, do or do not) include onions. (Spoilers: Mine do. Sorry Dad.) The argument dates back, I think, to when my grandparents were first dating. My grandfather was a southern boy and to him salmon patties required just two ingredients: salmon and saltine crackers. The first time my great-grandmother invited him to dinner, she crafted an elaborate but comforting meal including macaroni and cheese and salmon patties. Salmon patties with onions. My mother and father have been arguing, playfully, for years. My father is adamant that there are no onions in salmon patties. My mother, who makes them, contends with absolutely certainty that she does, in fact, put onion in the patties. When I first started cooking, I made an elaborate version of salmon patties with lime zest, dill and scallions. After going gluten-free, I couldn’t make the traditional patty held together with saltine crackers and dusted in all purpose flour. I discovered that mashed potatoes made an excellent binder …

beet bundt cakes with ginger beer

pretty in pink beet and ginger beer bundt cakes

Happy Easter! After making my winter vegetable poached chicken, I had an abundance of beets. What do you do with an abundance of beets? So, I baked the beets into bundt cakes. Here’s the thing about beets. We have a love/hate relationship. I love them for their earthy sweetness, their abundance of vitamins and minerals, and their versatility. (Craig does not share this love, which makes cooking and eating beets on the reg a bit difficult.) But, I also have to be in the mood for beets. And, unfortunately, that’s not a mood I experience often. I like beets best in juice or smoothies. All the flavor and nutritional benefits, without much mess or fuss. Their natural sweetness, combined with that gorgeous color, made me think they’d be perfect in a pretty pink baked good celebrating spring. I used a seasonal flavor, Honeycrisp-Fennel, of Rachel’s Ginger Beer, a local company. I thought the licorice notes of the fennel would pair well with the beets in this recipe, but it’s not necessary if you can’t get …