Food

Food for Thought
5:00 am
Wed February 19, 2014

Nancy Leson Couldn't Stand Meatloaf Until She Tried This Unusual Recipe

Warning: This meatloaf contains raisins and apples.
Nancy Leson

I'm an open-minded, non-judgmental kind of guy (disregard that snickering from my wife), but I draw the line at fruit in meatloaf. Nancy Leson doesn't, as she made brazenly clear in her Seattle Times story last weekend.

Amazingly, Nancy sees nothing shameful about including raisins, apples and curry powder in meatloaf mix, and then topping the whole mess with chutney. 

“Don’t knock if you haven't tried it, buddy,” she said. “The raisins and the apple are what make this meatloaf so delicious to me.”

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Food for Thought
5:00 am
Wed February 12, 2014

An Annoying Question From The Waiter

"Has monsieur dined with us before?"
uncleeddiestheorycorner.blogspot.com

It's deja vu all over again for Dick when the restaurant's server asks if he's eaten there before.

I am made wary when servers ask, "Have you dined with us before?" Why do they want to know? 

My unindicted co-conspirator Nancy Leson says a lot of times, the question has to do with a cryptic menu the patron may not understand. 

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Food for Thought
5:00 am
Wed February 5, 2014

Bread of the Ana-Damned?

Anadama in the pan
Nancy Leson

The delicious bread with the strange name.

Given the blustery weather we're enjoying this week, why not some molasses-laden Anadama bread to provide the interior insulation we need? What's more, it turns out that I've been wrong, wrong, wrong all these years about the stuff.

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Food for Thought
5:00 am
Wed January 29, 2014

The Tossed-Off Magic Of Chinese Hand-Pulled Noodles

Those noodles were putty in Nancy Leson's hands. Unfortunately, they stayed that way.

Chinese hand-pulled noodles -- made with no equipment but the chef's hands.

The first time I watched hand-pulled noodles being made, I could hardly believe what I was seeing.  

The chef took a lump of dough, stretched, twisted, tossed and swung and lo — there were noodles.

Here. See for yourself.

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Food for Thought
5:00 am
Wed January 22, 2014

Where Nancy Went Wrong With Her Spanish Shrimp Recipe

Looks great. If only...
Seattle Times

Dick tells Nancy how her Spanish Shrimp recipe could be improved.

My Food for Though pard Nancy Leson did a great little piece in last Sunday's Seattle Times about her take on Spanish shrimp with garlic. It was accompanied by a swell video of Nance cookin' it up in her own kitchen. I loved it. Of course, my way is better.

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Food for Thought
5:00 am
Wed January 15, 2014

Closure In The Form Of A Fish-Shaped Cod Cake With An Olive For An Eye

The impossible dream realized – a fish-shaped codfish cake.
Dick Stein

Dick describe how he finally created the meal his mother wouldn't make: codfish cakes shaped like codfish.

Back when Caddys had tail fins, my favorite dish was equally piscine: Gorton's Codfish Cakes. Mom mixed this whitish paste with mashed potatoes, shaped it into patties and fried them like little fishburgers. 

But I didn't want my codfish cakes in patties. I wanted what the photo on the side of the Gorton's can described  as "serving suggestion," which was the patty shaped into the form of a stylized fish. It even had a slice of pimento-stuffed olive for a fish eye. 

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Food for Thought
5:00 am
Wed January 8, 2014

Two Too-Easy Chicken Stock Recipes

elena's pantry Flickr

Dick and Nancy share two simple ways to make your own chicken stock.

As the new year approached, both Nancy and I resolved to cook more homemade stocks. Now we’re putting our chicken bones where our mouths are – in more ways than one. Here are our two preferred methods. 

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Food for Thought
5:00 am
Wed January 1, 2014

Nancy & Dick's Swell Christmas Cooking Scores

Shoyusashi (soy sauce dispenser) by Reid Ozaki
Reid Ozaki

Cooking related presents Nancy and Dick gave and received.

Every year my wife, the lovely and talented Cheryl DeGroot, and I vow to skip the presents. This year was no different. We both broke the pledge.

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Food for Thought
5:00 am
Wed December 25, 2013

Gumbo Fight At The Okra Corral

Mac's (okra deficient but otherwise great) gumbo
Genevieve Alvarez Seattle Times

Gumbo without okra? "A sacrilege," says Stein. "Don't start in with me," says Nancy

I was shocked — simply shocked! — to read the gumbo recipe Nancy Leson posted recently in the Seattle Times.  It's her husband Mac's traditional Christmas day gumbo. What alarmed me was not what Mac put in; it was what he left out.

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Food for Thought
5:00 am
Wed December 18, 2013

Cookies, Including What Nancy Leson Calls The 'Best Shortbread Evah!'

Some of the cookies brought to the cookie/wedding party Nancy tells about.
Nancy Leson

Nancy tells of a cookie/wedding party.

I never liked Cookie Monster. As long as he was in the world that meant fewer cookies for me. So now here comes Nancy Leson telling wild tales of a BYOCookies party-turned wedding and raving over what she claims is the "Best shortbread evah!" 

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Food for Thought
5:00 am
Wed December 11, 2013

Cheap(er) Gift Ideas for Cooks

Clockwise from bottom: Non-stick mat for baking, ceramic cocotte, Red Boat fish sauce, silicone bands, electronic scale.
Nancy Leson

Some inexpensive stocking stuffers for cooks.

If you're shopping for a cook, chances are he or she already has at least some of the items pictured above, but maybe not all. This Food for Thought is all about (somewhat) cheap stuff to give cooks.

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Food for Thought
5:00 am
Wed December 4, 2013

Holiday Recipes from Top Seattle Chefs

Autumn Martin's Apple Cardomom Pocket Pies. The Platonic Ideal of Pop Tart.
Nancy Leson

Nancy tells Dick about testing some new new holiday recipes.

Nancy and her colleagues at the Seattle Times must have had a ball testing the 14 holiday recipes they got from Seattle chefs. If Times photographer Ken Lambert's beautiful shots hadn't already made me psychotically hungr, the names of the dishes alone would have blasted my appetite into low earth orbit.

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Food for thought
5:00 am
Wed November 27, 2013

Happy Thanksgivikah!

Nancy Leson, Sprince Arbogast, Nick "Bill Whistlecod" Morrison

Nancy, Dick, KPLU traffic reporter Sprince Arbogast, and All-Weiner Butterbloat Turkey king Bill Whistlecod discuss the Thanksgivikah menu.

It hasn't happened since 1888, and isn't scheduled to recur for about 70,000 years.  It's this year's Thanksgivikah—when Thanksgiving and Hanukah occur at the same time. This brings a certain creativity to this year's holiday menu, to which we all contributed.

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Food for Thought
5:00 am
Wed November 20, 2013

Old Reliables: Keepin' 'Em Coming Back for More

Chef-owner Daisley Gordon of Cafe Campagne.
Nancy Leson

Restaurants that keep us coming back.

The hoopla over the New Big Thing restaurant is replaced by the excitement over the Next Big Thing. And the next. But some restaurants exist outside the cycle of fashion and fad. They're the places that keep us coming back for more.  

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Food for Thought
5:00 am
Wed November 13, 2013

Cool Things to Do with Ziploc Bags

What is this thing?
Nancy Leson

Hear about some uses for Ziploc bags you may not have thought of.

For sheer utility, the Ziploc stands right up there with Velcro and duct tape. The web is full of sites like Weird Things to Do with Ziploc Bags. But I have a couple of uses for them that I haven't seen listed.

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