Caponata

Caponata

With Eggplant, Celery and Red Bell Pepper Guys don’t really think this way, but women do.  We plan, we strategize, we accessorize.  We want to look…

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What is a “Base Dish”?

What is a “Base Dish”?

 Dinner last night is breakfast this morning: The Morning After Meal. I like to cook in a style I call “Base”.  This means it’s a…

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Salmon En Tinfoil

Salmon En Tinfoil

Crimini, Thyme and Shallot Salmon en Tinfoil over herbed whole wheat cous cous. I was first exposed to this preparation by Giada DeLaurentiis, when I…

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Balsamic Glazed Carrots

Balsamic Glazed Carrots

    Around this time of year, I always have a ton of carrots in the fridge.  Now that they’ve come into season, it’s really…

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A Little Italian Secret

A Little Italian Secret

* This restaurant has, sadly, closed.  It’s still a good read… ENZA Cucina Siciliana: Update (5/6/12) NOW CLOSED.   It’s pretty rare, especially in Seattle,…

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Carbonara On The Lighter Side

Carbonara On The Lighter Side

  Serves 4 Ingredients: 1 Lb pasta of your choice 1 cup Parmegiano-Reggiano (zested/microplaned 1/4 Lb Pancetta, diced 1 tablespoon olive oil 4 eggs, beaten…

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Carbonara: The Facts Behind the Food

Carbonara: The Facts Behind the Food

 Carbonara is about three things: pancetta, Parmigiano Reggiano and freshly cracked pepper.  This being said, it’s SO important to keep your ingredients high quality.  Be…

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Pumpkin Cake

Pumpkin Cake

It’s time to break out the autumn recipes, such as this classic.  Once it’s cooled, schmear pumpkin creamcheese, whipped cream (or combo the two!!!) on top….

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Pear, Cardamom and Black Pepper Cake

Pear, Cardamom and Black Pepper Cake

This spice mix is a nod to my time in India and this amazing Marsala Chai we drank every morning.  Cardamom is very pungent, so…

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Best Coffee in Seattle: Monorail Espresso

Best Coffee in Seattle: Monorail Espresso

I said it.  The espresso is wonderfully rich, earthy, sweet, and made perfectly.  Monorail Espresso is a walk-up window on 5th & Pike, next to the…

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