nancy leson

Food for Thought
8:00 am
Wed November 16, 2011

'All About Roasting' is the cookbook to get for the holidays

Ever since  I acquired Molly Stevens' All About Braising  in '04 my copy has become progressively more stained, tattered and torn.  In fact, some of the pages are actually falling out.    That's how good a cookbook it is.  Now the long wait is over.  Five years in the making, All About Roasting  is out at last— and just in time for Thanksgiving. 

Read more
Food for Thought
4:30 am
Wed November 9, 2011

What use is a cast iron frying pan full of rocks?

I know people who are this dumb.
Dick Stein KPLU

Hint: It has to do with baking.  But first take a look at picture #2 above.  I've had that picture for years and still have no idea what the thing is or does.  

If you do please share.  And now the answer to the question posed in today's headline.

Read more
Food
4:30 am
Wed November 2, 2011

Enjoy Chinese style egg-centric comfort food at home

Last weekend my wife asked me if I would make her some egg fu yung. "You want egg rolls wit' dat?" I asked.  Of course she did.  But why stop there?

Read more
Clipped recipes
4:31 am
Wed October 19, 2011

Only the good recipes get dirty

One of Stein's favorites - you can tell because it's dirty.
Dick Stein KPLU

I clipped the steamed minced pork with salted duck eggs recipe pictured above from a Honolulu newspaper decades ago. After a few years and much use I transcribed and pasted it, apparently with oyster sauce, to the inside of that cookbook.  

I'll post a more legible version further down so keep reading.

Read more
Food
4:30 am
Wed October 12, 2011

Stirring it up in stoneware bowls

This bowl cries out to be filled with cake batter.
Dick Stein KPLU

Which would you rather mix up some cake or waffle batter in? 

My birthday present, that stoneware beauty pictured above, or some soulless plastic thing?

Read more
Food for Thought
4:30 am
Wed October 5, 2011

Let's talk cheesecake and share a recipe

Straight-up NY cheesecake. For something completely different click to next picture.
cute cupcakes

In this week's Food for Thought Seattle Times food blogger Nancy Leson rhapsodizes over New York style cheesecake. Who knew there were so many other kinds?

The Bulgarians top it with smetana, not the composer but a soured heavy cream. Ancient Romans made it with honey and a cheese similar to modern-day ricotta. The Bavarian Quarkkuchen is put together with quark cheese, not the elementary particle but a cheese made from soured milk. 

It seems almost every nation on Earth has its own version of the waist-thickening wonder.

Read more
Food For Thought
6:38 am
Wed August 17, 2011

Tofu – Bean dare, done dat

A cold tofu and shrimp cocktail Nancy made from a recipe by vegetarian cookbook author Lorna Sass.
Nancy Leson

Yeah, I'm daring you to try tofu. If you hate it, it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or whatever. There's only one way to eat tofu and that's Asian. 

Read more
Food for Thought
4:30 am
Wed July 6, 2011

Neolithic cave art shows inventor of sandwich

The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten minutes after the appearance of bread.

Read more
Food For Thought
4:35 am
Wed February 2, 2011

New pie bakeries roll out in Seattle

The shrink-ray is insatiable. First it came for our donuts. Now it focuses on pies. These days you can get ‘em so small they should come with postage stamps instead of napkins.

In this Food for Thought, Nancy Leson tells about two of the new mini-pie joints recently opened in Seattle: Pie, located in city's Fremont neighborhood, and High 5 Pie on Capitol Hill. 

Read more
Food for Thought
8:14 am
Wed January 26, 2011

Food lovers on a diet

Fresh fruits and veggies are on Nancy Leson's diet menu. Stein's trying a different approach (he doesn't like fruit). Find out what happens when food writers - and food lovers - go on a diet.
FL4Y Flickr

They’ve looked in the mirror, and the mirror’s not only looking back, it's talking back. Dick “The Big Eater” Stein and Nancy “All You Can Eat” Leson both say it’s time to diet. In fact, they've already started.

Read more
Food for Thought
4:52 am
Wed January 19, 2011

Supermarkets' trading on 'charade of intimacy'

Supermarkets are pretty familiar with what we buy. Nancy and Dick say they're getting a little too familiar overall
KPLU

Have you noticed your local grocery clerk asking you more personal questions of late? "Plastic or paper?" is giving way to "What are your weekend plans?"

This wicked turn toward what they call a 'charade of intimacy' doesn't sit well with Dick and Nancy. They've had it up to their squeaky shopping carts with faux familiarity!

And what about those frequent shopper cards that populate your wallet? Are they really 'saving' you money, as you're told at check out? 

Read more
Food for Thought
4:02 am
Wed January 12, 2011

Seattle's restless restaurant scene

Serious Pie is serious pizza, and chef Tom Douglas is expanding on his success. A second location opened in South Lake Union, one of three new Douglas kitchens.
Tom Douglas.com

The end (and the beginning!) of the year often marks change in business of all kinds, and the restaurant business is no exception. 

Nancy and Dick lay down the latest on some noteworthy Seattle restaurateurs who have opened - or are about to open - new kitchens. Other famous spots have new names, or new owners.  Nancy says look out for:

Read more
Food for Thought
7:24 am
Wed January 5, 2011

Making mochi to ring in the year

Formed mochi rounds, up close.
Nancy Leson

It's the first Food for Thought of 2011, so Nancy and Dick put the spotlight on a little morsel associated with the start of a new year from the Japanese tradition: Mochi making.  

Read more
Food for Thought
4:18 pm
Wed December 29, 2010

Cooking in a power outage

This little propane grill and a canister of propane cost about $25 and are widely available. The backyard (or, in this case, back porch) cooking option is a handy alternative in a power outage.
Gary Davis/KPLU

A lot of folks around these parts lately have become experts at cooking during a power outage. A listener asked Nancy and Dick to offer their own tips on making do when the juice shuts off.  

This week's Food for Thought makes sure your covered when the lights go out. 

Read more
Food for Thought
9:48 am
Wed December 22, 2010

2010's best cookbooks include some local gems

A few of the local best cookbooks of 2010, as Nancy Leson sees it. She and Dick Stein share their faves on this week's Food for Thought.
Nancy Leson photo.

Picture your favorite cookbook, and how you have come to savor the experience of its splendor.  This week’s Food for Thought reveals new favorites that rank in that class, and Nancy and Dick are naming their top picks,   in time for Christmas.

Read more

Pages