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Olive walnut tapenade

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Tapenade is one of the archetypical condiments of the French region of Provence.  As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence.  This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates.  If you plan to […]

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Tapenade is one of the archetypical condiments of the French region of Provence.  As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence.  This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates.  If you plan to

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Pantry

Quince Jam

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Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

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[portfolio_slideshow]

Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

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Pantry | Recipes

Green Fig Jam

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Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making.  This recipe uses 6 pounds of figs only because that is the amount I had on hand.  Scale as needed.  Check out this post for more details about the jam making process. GREEN FIG JAM

Green Fig Jam Read More »

[portfolio_slideshow]

Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making.  This recipe uses 6 pounds of figs only because that is the amount I had on hand.  Scale as needed.  Check out this post for more details about the jam making process. GREEN FIG JAM

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Pantry

Vinegar with Summer Herbs

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Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap.  This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way).  It is very easy and economical to make and the final product adds a burst

Vinegar with Summer Herbs Read More »

[portfolio_slideshow]

Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap.  This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way).  It is very easy and economical to make and the final product adds a burst

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Pantry

Canned albacore tuna

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This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

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[portfolio_slideshow]

This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

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Pantry

Pickled Asparagus

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Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

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[portfolio_slideshow]

Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

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Pantry

Dried Orange Peel

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In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

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[portfolio_slideshow]

In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

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