Tagged: Recipes

Don't blame yourself. It is absolutely not your  fault. After all, you could never make a mistake. Could you?

We're going to venture that just by nature of the fact that you're reading this blog, you count yourself as a member of the social mediarati.

If so, you, and a lot of other people, may sooner turn to Epicurious or Facebook to plan your next meal than your grandmother's recipe box or the Nestlé Toll House bag of chocolate chips in the cupboard. That's the word from the Hartman Group, a consumer research firm, and Publicis Consultants USA, a marketing agency.

During the Holiday Season, from Thanksgiving to New Years Day, a lot of people are spending extra hours in the kitchen. And while that used to entail dusting off an old recipe box or paging through a sticky and splattered cookbook – today, more aspiring chefs are using their laptops, tablets or smart-phones to look up recipes online.

And when they do, there will be one Website from Seattle that will serve up more piping hot recipes than any other.

Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU studios each Tuesday to record Food for Thought -- but given Tuesday's hazardous driving conditions it seemed more prudent for Dick to just get Nancy on the phone for their Thanksgiving chat.

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:

(Serves 6-12)

Ingredients:

• 6 large firm ripe peaches
• 1/2 pound spicy Italian bulk sausage (or mild Italian sausage, if you prefer)
• 1/3 cup crumbled blue cheese (Gorgonzola is a good choice)

Preparation