Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Pickled Mixed Peppers Read More »
Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams and jellies because of their high pectin content. But they are also make lovely jam
Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams and jellies because of their high pectin content. But they are also make lovely jam
Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.
Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.
GPS Farm Stand This Summer, I added a new stop to my weekly Farmer’s Market rounds. In a good week I am able to visit the Pike Place Market at least once, the University Market on Saturday and either Columbia City (Wednesdays) or Madrona (Fridays) or Broadway (Sundays) once. This year, however, stopping at Madrona
Preserving the fruits of GPS labor Read More »
GPS Farm Stand This Summer, I added a new stop to my weekly Farmer’s Market rounds. In a good week I am able to visit the Pike Place Market at least once, the University Market on Saturday and either Columbia City (Wednesdays) or Madrona (Fridays) or Broadway (Sundays) once. This year, however, stopping at Madrona
Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs. By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree at his mom’s house somewhere on the east side of Lake Washington. Green King figs,
Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs. By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree at his mom’s house somewhere on the east side of Lake Washington. Green King figs,
The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes. I sent the final text
New menu staff tasting at Cafe Presse Read More »
The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes. I sent the final text
This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
Canned albacore tuna Read More »
This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012. This event caught my eye for a couple of reasons. First, I am a big fan of preserved fish in all of its many forms. Sardines, anchovies, octopus, tuna, herring, the whole world of
Canning Tuna with Slow Foods Seattle Read More »
Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012. This event caught my eye for a couple of reasons. First, I am a big fan of preserved fish in all of its many forms. Sardines, anchovies, octopus, tuna, herring, the whole world of
I know, it is almost September. So why am I pulling out these images of a pickling project from last May? It seems that I am just now finding the time to write up a few notes about pickling asparagus. I hope you will still find them interesting. Someone once suggested that it would be
Aspargus season is only 8 months away. Read More »
I know, it is almost September. So why am I pulling out these images of a pickling project from last May? It seems that I am just now finding the time to write up a few notes about pickling asparagus. I hope you will still find them interesting. Someone once suggested that it would be
