Hi to everyone who joined me at the Roses’ beautiful home in Gig Harbor last night. As promised, here is the recipe for the marinated olives. BY THE WAY! It turns out that there was a giant omission in the red pepper sauce directions… as in there weren’t any, and that might be due to […]
This is a favorite midweek meal that takes about twenty minutes to prepare. 1 large flank steak, about 1-3/4 lb. to 2 lbs. salt, pepper Rice bran, canola, grapeseed, safflower or other high-heat oil 1-1/2 cups Italian parsley, or a combination of parsley, mint, basil, thyme, dill and tarragon ¼ cup cilantro 1 […]
Turns out that flan isn’t really even truly-truly Spanish, which blew my mind all over again. Like most wiggly things, (I speak of chaud-froid and aspic and gelee, naturally), the flan is French.
I love this time of year when everything goes red pink magenta. It means spring is almost here! My favorite food in that color category is, of course, beets. While working in a French style bistro in Seattle’s Capitol Hill in the nineties, we made a lovely pasta tossed with goat cheese, roasted beets and […]
With a little planning, you can cook your whole week’s meals in one easy go, and save money while you’re at it.
I have waaaay to many favorite holiday songs. I’ve been putting together a playlist for the last several years. Thank god for Spotify, where I can gather most of them and now, share them with you.
Here’s my bonus recipe from my most recent PCC Class, Cool Weather Fish and Shellfish.
Gulf Prawn Pasta all’Arrabbiata; Salpicon de Pescado (Spanish Salad with Olives and Fish); Pan-seared White Fish with Salsa Verde; and Northwest-style Smoked Salmon Chowder.
So here’s the thing. I’m waiting on the newest book by David Leite called Notes on a Banana: a Memoir of Food, Love, and Manic Depression. I’m looking forward to reading this because he is one of my food heroes. And frankly, I’m just impressed as all heck by the title. Way to put it […]
Thanks to everyone who’s joined me so far for my awesome new class at PCC, Mediterranean Grill! This is the salad that I whip up for guests before we get cookin’, just so I’m not staring down a class of the hangries. Enjoy! 1 whole fennel bulb, trimmed of stalks and bulb sliced lengthwise into […]