A client for whom I recently catered a plated luncheon for 12 requested that the menu include shelled Dungeness crab legs served with a mustard aioli—using a specific recipe that she was able to get from a prominent restaurant here in Seattle.
Fresh Dungeness crab is readily available in local seafood markets right now (I get mine from Wild Salmon Seafood at Ballard’s Fishermen’s Terminal), so this seemed like a good time to share the recipe with you too. Continue reading
Here’s a simple recipe for using snap peas, which are abundant in local farmer’s markets and grocery store produce sections right now. This makes a great side dish to serve at a barbecue or with salmon. I recently served it with a lemongrass-encrusted salmon, for which I’ll post the recipe soon. Continue reading
Posted in Recipes, Vegetables
July 4th falls on a Wednesday this year, which is fine for those who can take a week’s vacation, but not so wonderful for people who have just one day off.
For the holiday—and for the upcoming barbecue and picnic season—I thought I’d share some menu ideas using some of the many recipes that we have published on the blog over the past year. Continue reading
Posted in Cooking advice, Recipes
The Fourth of July is right around the corner, so here is a picnic/barbecue-worthy recipe to hopefully inspire you.
Potato salad is a staple for a lot of summer picnics, and many people think that means lots of mayonnaise, eggs, calories—and guilt.
Personally, I prefer the French style of potato salad, which is made with a vinaigrette instead of a heavy mayonnaise dressing. The advantages: There is less worry about food spoiling, and it’s better for you. Potatoes are a good source of vitamin C. Continue reading
This recipe is adapted from one in Fine Cooking. Every year they put out a special Fresh edition geared toward summer produce and what to do with it. I have found several go-to recipes in these publications.
This particular recipe is especially nice, because you can use frozen corn and black-eyed peas—making it more accessible year-round.
Posted in Recipes, Salads, Vegetables
Tagged Recipes, Salad, vegan-optional, Vegetarian
I like to read the labels on the foods I try. That way I can go home and try to replicate or improve on things I have purchased or sampled.
When I was in L.A. for the Surf City marathon, I had a gluten-free chocolate-coconut bar that I wanted to try making at home. Continue reading
Want to do something special for Dad this weekend? Here’s a recipe that I made for my dad while he was staying with us for his 70th birthday. (Because he lives in Montana, I won’t get to spend Father’s Day with my dad, but I’ll be thinking about him.) Continue reading
When I agreed to host an impromptu backyard barbecue last month, the easiest part of the menu to decide was dessert. I had just received fresh rhubarb in my Full Circle delivery, as well as a bunch from my mom (who had gotten it from her neighbor). My friend Dana, who was attending the dinner, voted for cobbler.
Two other guests, Andrew and Lorie (who took photographs that evening—many of which have appeared on the blog), walked to the local store to pick up the ice cream, because who can have cobbler without ice cream? Continue reading
As I was preparing dinner for friends recently, I was undecided about what to serve for appetizers, so I looked in my refrigerator and freezer to see what I had to work with.
I found the following: Home made frozen pie dough; Arugula Pesto (that I made back in March); and Swiss chard from my Full Circle delivery. Continue reading
Here is a yummy way to serve halibut. I first made this for a wedding five years ago. It was requested by the bride and groom, who gave me the recipe (Thank you, Kristin and Eric!), and it is now a staple in my repertoire.
The couple brought in fresh halibut for me to grill for their wedding reception. Let me tell you, in all my years as a chef, I have had a lot of men ask me if I needed help grilling—but never as many as offered on that day. Thankfully they were all quite impressed by how the fish turned out—despite not having cooked it themselves. Continue reading
Posted in Condiments, Gluten-free, Paleo, Recipes, Sauces & Condiments, Seafood
Thyme with Sage 