It’s Cocktail Time: The French 69

posted in: Cooking, Savory, Sweet | 27

I switched headgear a few months ago from a feathered fascinator to general contractor’s hard hat, and since then I haven’t had nearly as much time in the kitchen as I would like. And no, this isn’t some twisted chef’s hat version of YMCA, although if you keep reading, things do get kinky.

As you either know or can imagine, building a house is full of interesting challenges, and in the case of our current remodel, we’re less than halfway done. […]

Handmade Burrata 2 Ways: Raw Rhubarb & Fava Froth + Fresh Chickpeas & Pita

posted in: Cooking, Savory | 21

Burrata. I love to make it, love to eat it, love to serve it.  I heart it in Italy the most since it’s often made from water buffalo as opposed to the plain ol’ cow we tend to use here in the US.  I resorted to learning how to make it myself last year after a particularly poignant visit to Piedmont that was bathed in burrata superiority.  I returned stateside, tasted one rubbery bite of store-bought burrata and avowed I […]

Nettle Gnudi with Crisped Sous Vide Duck and Rhubarb Reduction

posted in: Cooking, Savory | 16

It’s springtime in Seattle and the land is engorged with possibility.  You don’t need to go farther than your own neighborhood to make a meal fit for royalty, let me show you.  I cook by feel rather than by rote more often than not, and it’s a good habit to be in if you want to focus on seasonality. Rather than go to the store armed with a nitpicking recipe and a fastidious commitment to detail, loosen up. Go with […]