Doesn’t he remember that his boys beat the Saints 34-7 last month? Look at him, a bundle of nerves. Somebody, get this man a drink. Better yet, make him one. The request line is open. You get to play bartender. For our Weekend Plus cover story, we commissioned local bartenders to create drinks inspired by 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
I’m struck by how often I hear bartenders say their favorite cocktail menu is the one they put out in the fall. The palates here tend to favor big, bitter drinks and whiskey, they say. And this cold, damp weather is ideal for that flavor profile.
Update: 10/09. 5 p.m. We just got word from New York City that the airing of “Moveable Feast with Fine Cooking” with Tom Douglas and Thierry Rautureau for this Thursday is not correct as they had promo. Below are the dates of when you can catch the duo on tv.
11/08/13, 12:30 pm KCTS 9 HD
11/08/13, 12:30 pm KYVE 47
11/19/13, 4:00 pm KCTS 9 CREATE
11/19/13, 9:30 pm KCTS 9 CREATE
Also, the episode with Maria Hines and Holly Smith has been moved to a later date: 12/12 at 1 p.m.
On radio, Tom Douglas and Thierry Rautureau always sound like they’re having a great time together. The life of the party, these two. It’s no surprise, then, that their banter translates well to television. You can check them out on the premiere “Moveable Feast with Fine Cooking,” a 13-episode series on KCTS.More
Those Pok Pok wings are be the biggest Asian comfort food to hit restaurants since David Chang’s pork belly buns. You can check out my cover story here. Everyone seems to do them now. But no one does them quite like Pok Pok. They ‘re garlicky dark meat with a crispy skin, coated in a salty-and-sweet glaze, an umami bomb that will have you gnawing again and again. And now you can make them at home.More
When it comes to condiments, there’s a lot to be said for convenience. You’ll find Heinz, Best Foods, Grey Poupon, Farman’s, Stubb’s and many more familiar labels in my fridge. But if you’ve ever made mayonnaise from scratch, you know it tastes nothing like what’s in the jar. And if you are gluten-sensitive, there is even more reason to consider homemade over store-bought.
That was the impetus behind The Kitchen Pantry Cookbook, a new book from Seattle chef Erin Coopey, who struggled with digestive issues as a teen but was in her thirties before she discovered gluten was the culprit. When she started looking into what products contained gluten she was astonished to find it was in practically everything.
The book goes well beyond mayo, mustard and ketchup. It includes recipes for barbecue sauces, salad dressings, dips, spreads, pickles and stocks. “They are geared to the person who doesn’t have too much time,” says Coopey. “Many require very few ingredients.”
“What you find when you start making your own condiments, dressings and stocks is that what you get tastes so much richer,” she says. “When you try to go back to commercial products what you taste is synthetic, sugary and salty.”
Meet Coopey, get a signed copy of the book and taste some of her recipes at PCC Natural Market in West Seattle on Friday, August 30, from 5 to 7 p.m. You’ll also find her signing books at Capers in West Seattle on Sunday, September 8, from 11 a.m. to 1 p.m.
And just in time to perk up the hot dogs, hamburgers or sandwiches at your Labor Day picnic, Coopey shares this recipe for Chow-Chow:More
I like to cook as much as I like to eat in restaurants, but much of what I eat in restaurants, I wouldn’t attempt to reproduce at home. Isn’t that why we go to restaurants, after all? Chefs cook so much better than we do. Still there are times when I taste something delicious that seems within my grasp, and I think: “I want that recipe!”
At Radiator Whiskey, I loved the cornflake-crusted chicken livers, the lamb neck sloppy Joe and the fried beef-lip terrine that chefs Tyler Palagi and Charlie Garrison do so well. But one dish I want to work into my regular repertoire at home is their flaming-red tomato and watermelon salad —especially now, while both key ingredients are at their seasonal peaks. Palagi shared their recipe (not yet tested by me).More
I adore figs. But (so far, anyway) I can’t grow them. Good thing, then, that I’ve befriended Seattle’s fig king, Bill Farhat, a retired Arabic professor who’s been growing figs in his backyard in Seattle’s Lake City neighborhood for decades. I met him though his daughter, Sally, and when she told me her dad grew an astonishing amount of figs and I had to see it to believe it, she wasn’t kidding.
Bill was raised in Lebanon, where he grew up eating figs as if they were candy. (Aren’t they?) He shared a lot of information with me about growing up in the Middle East, about raising a family in the Pacific Northwest and about growing sweet figs (among other fruits, including loquats and green Persian plums) in the terraced yard he’s carefully built and tended over the years. He also told me about this great website, Figs 4 Fun, offering a wider world of info and insight for those of you who want to grow your own.
Perhaps you read about Bill in my recent Pacific Northwest profile. (If not, what are you waiting for?) But I also wanted to show you what he showed me when we took a tour of his garden in June, before his figs were ripe enough to eat. Here’s a video trio show-and-tell.More
My barhopping excursions took me to a secret scotch society tasting, a marathon sampling of Singapore Slings off Bourbon Street and ended, as it does every week, at Zig Zag Café. As noted earlier with the revamped AYCE blog, I’ll use this forum to post tidbits and random thoughts about new bars, cocktails and other happenings in our drinking scene.
We’ll start with the acclaimed Zig Zag Café, which launched a new cocktail menu for the first time in 18 months.More
Here’s the cocktail to enjoy during the remaining days of summer – Tequila, grapefruit soda, a squeeze of lime, a pinch of salt. Some ice. Stir. It’s the Paloma, a cousin to the margarita, with the same sweet-and-sour DNA, only a bit bitter and a bit bubbly. Two years ago, the better bars around town were serving it. This summer, the Paloma has gone mainstream.More