Food

Stories related to food in Seattle, including Nancy Leson's weekly commentary Food for Thought.

Clear Conscience Recipe

Jan 1, 2010

 (serves one)

  • 1/4 large tangerine or 1 large orange wedge
  • 6 thin slices cucumber
  • 1 fresh lemon verbena leaf (or substitute lemon thyme, lemon balm or kaffir lime leaf)
  • 3 ounces fresh lemon-lime sour (see recipe below)
  • 2 ounces chilled soda water

For garnishing: sprig of fresh lemon verbena leaf and/or paper-thin slice of cucumber

Nancy's Gambas al Ajillo

Jan 1, 2010

(generously serves 3)

Ingredients

  • 1 ½ lbs. shrimp (tiger prawns – or other “medium” shrimp work well, and Gulf prawns are even better)
  • 1/3 (packed) cup flat-leaf (Italian) parsley leaves
  • ½ tsp. kosher salt
  • 4-5 cloves garlic (or more, if you like it extra garlicky)
  • 1 cup extra virgin olive oil
  • 2 bay leaves
  • 3 small, whole dried chiles (or 2 teaspoons dried red pepper flakes)
  • A loaf of good bread (your choice, French baguette and rustic loaves work well).

Preparation

Served with Garnet Yam puree and Cavolo Nero

Executive Chef John Neumark

Serafina

Serves 4 as a main course

1 boneless quail (or two) per person marinated with evo S&P and chopped savory

For the rhubarb-cinzano sauce: 

(makes 1 large round loaf)

Cooking Utensils

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot.

Ingredients

Stein's NY Rye Bread

Jan 1, 2010

After all that fine talk from Nancy and me about how simple it is to bake bread, here’s a complicated recipe. It’s really about 90% from George Greenstein’s first rate Secrets of a Jewish Baker but over the years I’ve changed, amended, and otherwise horsed around with his perfectly good recipe in order to customize it to my own perverse tastes. Read this recipe all the way through at least 3 days before you try it.

MacStein's Scotch Eggs

Jan 1, 2010
KPLU

Ingredients:

  • 1 hard-boiled egg
  • 1 not hard-boiled egg, beaten
  • Some flour
  • Some breadcrumbs
  • Some bulk sausage

Preparation:

  1. Roll hard-boiled egg in flour.
  2. Dress egg in a kilt and post pictures on the intrawebz.
  3. Dip in beaten egg.
  4. Roll in breadcrumbs.
  5. Ignoring screams for mercy, eat hot or at room temp with sharp mustard and pale ale.

Ingredients:

  • 1 package of quail eggs (available at Asian supermarkets everywhere), hard-boiled
  • 1 pound of Italian bulk sausage (spicy or mild, you decide)
  • 1/2 cup all-purpose flour
  • 1 1/2 cups fine breadcrumbs
  • 1 large egg, beaten
  • water, for dipping

Preparation:

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