My husband and I recently went to Montana with my father in law and our friend Carrie (who took the photograph above). I premade this marinade and froze the pork before we left Seattle. We transported them (separately) in the cooler for the drive, and I put the pork into the marinade a few days later. Then we left it in the refrigerator while we went fly fishing for a couple of hours. Continue reading
I first made these spring rolls for an event in 1997, and now many of my clients request them. Because the recipe requires about a day to make, I usually make them for parties rather than for my weekly clients. I shred and dress the vegetables the night before, then finish the other steps the next morning. Continue reading
I recently made this recipe for one of my clients who always encourages me to try new things. She likes to participate in the cooking process so she can learn how to make things herself, and because she is concerned about her cholesterol, she asked me to help her come up with some high-protein breakfast alternatives that don’t include eggs or cheese.
These energy bars seemed like the perfect solution. Continue reading
Sweet corn is in season and available in local grocery stores and at farmers markets throughout the Northwest, so this is a perfect time to make Corn and Sweet Onion Salad.
This is my adaptation of The Barefoot Contessa‘s “Fresh Corn Salad,” which I modify by using Walla Walla sweet onions and adding tomatoes. It’s a fabulous last-minute salad to take to a potluck and is best eaten the day you make it, though the salad will last up to three days in the refrigerator. Continue reading
Many people think of gazpacho as a red tomato-based soup, but I like this yellow tomato version, which I first found in the August/September 1997 issue of Fine Cooking magazine.
I recently served this at a mother-daughter luncheon, where the hostess was introducing her future daughter-in-law to friends and family. The party was for 25, so I doubled the recipe below and served the soup in bouillon cups. Continue reading
Tagged Dairy-free, Gluten-free-optional, Recipes, Soup, Tomatoes, Vegetarian
Here’s another dish we served at a recent dinner party. I like it as an accompaniment to Moroccan Chicken with Preserved Lemon and Green Olives, but it also goes well with grilled salmon or a whole roast chicken. Continue reading
One of my clients suggested that I make a citrus shrimp on rice crackers for a dinner party, so I came up with this one, adapted from The Junior League Centennial Cookbook.
This is an easy-to-make appetizer with a refreshing citrusy flavor. The grainy mustard adds a nice texture, and the colorful zests complement the pink shrimp. Continue reading
I first made this recipe for Moroccan Chicken in 1998, just months after I graduated from culinary school. I still make it—with some modifications—from the battered copy of the August 1998 issue of Saveur magazine, and my friends and clients still like it just as much. Continue reading
A client recently requested that I make my spring rolls for a party, but the event had been moved up a day, so I did not have enough time to make them. Instead, I created this salsa recipe and served it on endive petals. Continue reading
At this time of year in Seattle, home gardeners are usually wondering what to do with all of their extra zucchini. Unfortunately, from what I have heard from all of my friends with gardens, the zucchini has not come into full swing this year due to our cold summer. When it does, you can be prepared with this recipe. Continue reading
Thyme with Sage 