Archive for September, 2009

Spring Hill Restaurant: West Seattle is Officially on the Map

Mark Fuller of West Seattle’s newish and dramatically acclaimed Spring Hill Restaurant is going to cost me close to $200, never mind the bill from dinner the other night.  In fact it’s a damn good thing this place is not around the corner from me, because if I were eating there weekly, my kitchen could [ READ MORE ]

Ahi Poke with Fried Wonton Crisps and Mango Avocado Salsa

In Seattle, it’s a well-guarded secret that September and sunshine go hand in hand.  This is how I manage to sneak in a few final al fresco dinners before the need for simmering stews and hot hearty fare takes over completely.  September is also one of the best times of year to visit Uwajimaya, Seattle’s [ READ MORE ]

Rack of Lamb with Sun-Dried Tomato Balsamic Jus and Mozzarella Risotto Cakes

Whew, that title is a bit of a mouthful!  Almost as big a bite as you’ll want to take of the lamb and risotto cakes once they’re in front of you on the plate.  I knew I wanted to create something really special to nosh on during our “glamping” trip since all the apple-wood we [ READ MORE ]

Sipping by Saddle: Wine-Tasting in the New West

Oftentimes, pairings that sound curiously strange are actually quite phenomenal if you give them a chance.  Case in point: chocolate and peanut butter, bananas and (you guessed it!) peanut butter, or my personal favorite (trust me on this one)peanut butter on a burger-mmmmm.  There are not many things I like as much as I like [ READ MORE ]

Moscato-Poached Pear and Acorn Squash Bisque

I like to take the chill off the late afternoons in our Indian summer by baking a couple loaves of bread.  I sort of cheat and keep the oven on so the air is nice and hot for my loaves to rise, so I figured I’d toss in the acorn squash my gracious neighbors gave [ READ MORE ]

Sunday Snippets: Sun-Dried Tomatoes

In Seattle, we accomplish the “sun-dried” effect in the oven.  Just halve them, throw them in the oven on racks, turn the temperature to 200° with convection on, and wait 3-6 hours depending on the size of your pomodori.  Great way not to waste your amassed stockpile, and think of the uses all winter long! [ READ MORE ]