I’ve been busy catering parties for the past couple of weeks, so I thought that instead of posting a recipe today I would simply share some of the photographs I’ve taken at different events. Continue reading
Posted in Appetizers, Cooking advice, Salads, Sauces & Condiments, Soups
Here’s a much better use for lemons than lemonade, especially at this time of year.
I recently came across an article in the September issue of Sunset that gave instructions for how to make your own preserved lemons. Continue reading
One of the first restaurants I visited in Portland, Oregon, when I was attending Western Culinary was Higgins.
There, I fell in love with Chilean sea bass–until I learned it was overfished; now I rarely eat it unless it is sustainably raised and harvested.
Here is a preparation for fish that is similar to how it was made at Higgins: simply seasoned, seared, and served over a bed of beans and vegetables. Continue reading
I am not a pastry chef, but I occasionally make cakes for clients and friends for special occasions. When my friend Jessica–who I’ve known through rowing for the past 10 years–got married this November, that qualified as a special occasion.
Jessica and Simon were getting married in Hawaii, but they planned a reception for their friends and family in the Seattle area. For the party at Tulio, she wanted an elegant cake that served 75.
I suggested that Jessica choose a simple cake flavor (chocolate, vanilla or spice) and then select a more personal filling. Continue reading
Posted in Cooking advice, Desserts
This is one of my favorite salads for this time of year. It features seasonal ingredients (pears and pomegranate seeds), as well as blue cheese, and it looks wonderfully festive in the bowl and on the plates. Continue reading
Here is an easy and delicious fruit crostata that is deceptively simple to make. (A lot of the work can be done in the food processor, believe it or not.)
A couple of weeks ago, I was invited to a potluck at a friend’s house, and though I am not a big fan of potlucks from a culinary standpoint (the dishes rarely complement one another, which is something I spend my work days trying to achieve), I agreed to go because I always enjoy spending time with my friends.
I decided to make this crostata–essentially a free-form pie, or a tart made without a pan–for dessert, in part because I had some apples at home that needed to be used and also because it is a lovely fall dessert that goes with almost everything. Continue reading
Thanksgiving is not until Thursday, I know, but I thought it might be helpful to share some tips now on getting ready for the big day.
Don’t let a still-frozen turkey ruin your meal
If you purchased a frozen turkey, now may be the time to take it out of the freezer and put in the refrigerator to thaw. You should allow 1-3 days to defrost a 4-12 pound bird, 3-4 days for a 12-16 pound bird, and 5-6 days for a 20-24 pound bird. Continue reading
I like pork tenderloin, especially in the fall. It’s versatile, takes seasoning well, is easy to prepare, and is just a good comfort food.
When I decided to prepare my October “fall feast,” I had a tenderloin in the freezer, and I needed something to serve with the rice-stuffed squash and gingered green beans, so I decided to make this dish. Continue reading
As promised, here is the recipe for stuffed roast squash.
Although it looks cute in this photo, I usually cut it into quarters and serve it as a side dish. You could also choose to make smaller slices. It’s especially good with poultry or pork. Continue reading
Last fall, I was in the car listening to The Splendid Table on NPR when they started discussing whole stuffed and roasted squash. I was inspired, and later that week I started to play around with the idea.
Not long after that, I made some for a dinner party I was catering. For our “fall feast” last month, I did another adaptation. The first step is to make the filling—which is the recipe I’m posting today. Continue reading
Thyme with Sage 