Food

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

This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't overwhelm the salmon and does wonders keeping the fish from drying out. This recipe is enough to glaze four salmon fillets (or half a medium-size salmon). Mac suggests keeping the skin on and grilling the fish covered, skin-side down.

Baking Day Chicken

Jan 1, 2010

from The Italian Country Table
by Lynne Rosetto Kasper

Ingredients

Rosemary Olive Rolls

Jan 1, 2010

(approximately two dozen rolls)

Note from Nancy: If you’ve got a standing mixer, this is a breeze. And it’s pretty easy even if you’re using a large mixing bowl, a sturdy spoon and your hands. The dough can be prepared earlier in the day for baking later: just keep it covered, and keep punching it down till baking time.

Ingredients

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: 

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