CRAB PRICES in the Seattle area went up as much as 60 percent recently. Why is this happening right when local crab is at its greatest? WHY?! Tom Stocks at Taylor Shellfish says it’s love’s fault — well, love and some other things: “It’s a confluence of factors. Rough winter weather means less crab, and Chinese…More
RESTAURANT NEWS: ZHU DANG is brand-new in the space where ill-fated nightclub The Social used to be, serving “updated Chinese food” on Capitol Hill. One of its exec chefs comes from dumpling paradise Din Tai Fung; the other has cooked at Joule, Revel, Nell’s and Café Campagne. Impressive credentials. And if you don’t feel like cooking on…More
(Update Dec. 17: Don’t have a car to get to Total Wine? Here’s your chance to score a bottle if you’re around Capitol Hill. Sun Liquor will be selling its eggnog today, starting at 4 p.m. at its distillery at 512 E.Pike St. for $45. It usually sells out.)
Rain or sleet, doesn’t matter. Every Christmas, hundreds of folks line up in front of Sun Liquor for the bar’s famous eggnog.
Now you don’t have to wait in the cold. Sun Liquor’s famous 30-day aged eggnog is available, starting Dec. 12 atMore
The week in Seattle food:
PASEO appears poised to reopen! After its sudden closure a month ago, both the Fremont shop and the Paseo name have been purchased — at a quickie auction held in a hallway, in case the story needed more drama — for $91,000, according to the Puget Sound Business Journal. While the recipes were not a part of the sale, with the help of former cooks and the use of former suppliers (like Macrina for bread and Sea Bend Meats for pork), the re-creation of the city’s (if not the world’s) most beloved sandwich won’t be rocket science. We’ll have more news here tomorrow.More
If you missed our live chat this week, you can get a rewind right here as we discuss holiday cooking, swap recipes, share our favorite food movies (and food photos!) and ponder what Russell Wilson will be having for Christmas dinner. [do action=”scribblelive” chatid=”330923″ width=”630″ height=”700″/]More
Here is your holiday exhortation: you will make your own eggnog — no more of that thick mess out of the carton, that stuff that goes straight to the gut and balloons your belly.
Shared below is the better eggnog, redolent of grated nutmeg and cream, spiked with brandy, bourbon and rum — truly a taste of Christmas.More
You get the hamburgers and hot dogs. We’ll grill the experts. Here are tips from recent barbecuing and grilling books that should help make your Fourth of July meals a flaming (or, er, glowing) success:
Clean machine: Most experts stress the importance of maintaining clean, lightly oiled grill grates. The editors of Bon Appetit go beyond that in “The Grilling Book” ($45, Andrews McMeel), suggesting using a toothpick to make sure all burner holes on a gas grill are clear of debris. “If the burner holes are clogged, the flame will be low or nonexistent and heat levels will drop dramatically.”More
I moved to Seattle in 1988, and still recall that whenever I needed a taste of “home”– chicken soup with matzoh balls, a plate of blintzes — I’d frequent the deli-restaurant Matzoh Momma, late of Capitol Hill. The name lives on as Matzoh Momma Catering, with owners Pip and Miriam Meyerson presiding. From mitzvahs to mourning, feeding the needs of the community is all part of their “Jewish-lifecycle business,” as they define it.
Happily, the Meyersons have been the driving force behind the annual Night of a Thousand Latkes, a Hanukkah fundraiser for MAZON, a Jewish agency providing hunger-relief for people of all faiths and backgrounds. Sadly, they won’t be holding the event this year due to the recent passing of Miriam’s mother.
As for those latkes, enjoyed year-round but especially at Hanukkah — the eight-day Festival of Lights that began Dec. 20 at sundown — “You’ve got to eat them while they’re hot!” they implored, welcoming me into their home to watch as Pip fried his potato pancakes and Miriam garnished the goods with sour cream and applesauce (you’ll find that recipe here).
They made ’em, I ate ’em. Latkes, with sour cream and homemade Honeycrisp applesauce.
[Seattle Times/Greg Gilbert]
“Oil temperature is critical. Do a little drop-test first,” Pip instructs, adding a smidgen of batter, which crisped up quickly. “And salt them after,” he says, generously sprinkling the end result. “Eat!” Having never before officially met the Meyersons, I immediately felt as if they were family.
That sense of familial embrace extends to “Yesterday’s Mavens, Today’s Foodies: Traditions in Northwest Jewish Kitchens,” a community cookbook published in November by the Washington State Jewish Historical Society. Among its 250 recipes are Miriam’s mother’s hamantachen (a tri-cornered pastry) and Pip’s justly famous latkes.More
Looking for holiday cooking tips, techniques and culinary advice — plus a raft of great recipes? So were we. For this year’s holiday guide we tapped local chefs and restaurateurs for ideas and inspiration.
We came up with a heaping helping of appetizers and desserts from Dish D’Lish diva Kathy Casey; memorable main courses from the chef-instructors at Seattle Culinary Academy at Seattle Central Community College; satisfying sides from contemporary Northwest cookbooks; and a sideboard of standbys from The Seattle Times files.
You’ll find the complete Holiday Cuisine recipe-package (including turkey basics from the USDA and words of wine wisdom from my pal Paul Gregutt) linked here.
Roast turkey, or chestnut-chanterelle pork loin roast: you decide. [Seattle Times/Ken Lambert]
Meanwhile, I yakked it up with a host of local chefs, and here’s what they had to tell me:
Yes, we talked turkey
“My grandmother was a great Cajun cook, and her chicken stew would bring you to your knees,” recalls chef Kevin Davis, a Louisiana native. “But mawmaw always overcooked the turkey.” Turns out mawmaw didn’t have the right tool: a digital thermometer. Today, “there’s no reason to be without one,” says her grandson, owner of Seattle’s Blueacre Seafood and Steelhead Diner. “It takes the guesswork out of everything.”More
Did you see the Seattle Times story suggesting ways to recycle leftover Halloween candy? If not, have a look here. I’m all for saving candies for decorating gingerbread houses, and know plenty folks (hello, Nate!) who’d be sweet on the proffered recipe for “Easy Candy Bar Milkshakes.” That said, I will not — as suggested — be putting candy corn in my Thanksgiving sweet potatoes. Next to my delicata squash? That’s another story.
Anyway, I thought I’d ask if you had ideas of your own for making use of Halloween leftovers. (Yeah, yeah. I know, “What leftovers?) Me? I’m convinced I had the best leftovers of all: caramel sauce! Unlike in years past, I decided to make my own caramel sauce for caramel apples. I found a simple recipe, which called for honey as the sweetener of choice, and I gave it a go.
Nice try, Nance. This sauce didn’t thicken properly, leaving my apples naked. The neighbor kids missed out this year, but I’m not complaining. [photo: Nancy Leson]More