chicken

Cooking Classes

October 2013 Cooking Class: French Kitchen Basics

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What: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students). When: Three different sessions of this class will be offered: Wednesday October 16, 2013, 6:30pm to 9:30pm Sunday October 20, 2013, 1pm to 4pm Wednesday October 23, 2013, 6:30pm to 9:30pm Location:  the Kitchen at […]

October 2013 Cooking Class: French Kitchen Basics Read More »

What: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students). When: Three different sessions of this class will be offered: Wednesday October 16, 2013, 6:30pm to 9:30pm Sunday October 20, 2013, 1pm to 4pm Wednesday October 23, 2013, 6:30pm to 9:30pm Location:  the Kitchen at

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Stuff

Don’t turn on the oven

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The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order

Don’t turn on the oven Read More »

Slide 1

The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order

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Savory Dishes

Chicken Fricasse with mushrooms and creme fraiche

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Many people don’t think of slow simmering when deciding what to do with a chicken.  However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs).  All three

Chicken Fricasse with mushrooms and creme fraiche Read More »

Slide 1

Many people don’t think of slow simmering when deciding what to do with a chicken.  However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs).  All three

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