Tag Archive | Cooking

In Memory – Bourdain

One year ago today, I woke up and sauntered into the kitchen for breakfast.  Within a minute or two my husband entered, just before heading off to work.  He asked me, Have you heard the news?  As he was asking this question, he pulled me into a hug.  No, I said.  There was no way […]

Cooking Sous Vide, A How To Guide

Sous-vide (soo-vide) (French for “under vacuum”) is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a temperature-controlled water bath (an accurately regulated temperature much lower than normally used for cooking). The intent is to cook the item evenly, ensuring that the inside is properly cooked without […]

Outraged

outrage noun 1 widespread public outrage: indignation, fury, anger, rage, disapproval, wrath, resentment. 2 it is an outrage: scandal, offense, insult, injustice, disgrace. 3 the bomb outrage: atrocity, act of violence/wickedness, crime, wrong, barbarism, inhumane act. verb his remarks outraged his parishioners: enrage, infuriate, incense, anger, scandalize, offend, give offense to, affront, shock, horrify, disgust, […]

South Beach Food and Wine Festival

My husband and I had the great privilege recently of staying with some amazing friends for a few days while we all attended the South Beach (Sobe) Food and Wine Festival in Miami, Florida. Our adventure started with a red-eye flight from Seattle, WA to Miami, FL. After landing in Miami at 8 am, we […]

Dinner with a Master Bladesmith

A few months ago I stumbled upon a short video series entitled Raw Craft on You Tube sponsored by The Balvenie (a distillery located in Ireland producing a unique range of single malt whiskies). The series is hosted by Anthony Bourdain (the American chef, author and TV personality). To quote the Raw Craft web site, […]

Signs of the Times, Food Labels to Know

I know it has been a while since I have last posted, but I’ve got a good excuse. I’ve been in school. I have been in a year-long certificate course from the University of Washington in Food, Health and Wellness. I started last fall, taking Nutrition. I just finished Molecular Gastronomy and I am about […]

Book Report: Eating on the Wild Side

On a recent road trip to Ashland, OR my husband Michael and I were having dinner with friends.  We are a healthy (mind & body) bunch of folks, so many of our conversations were about food and diet.  Our friend Kyle mentioned that he was reading a book about the nutritional content of today’s fruits […]

Squash Blossoms

Zucchini flower, squash blossom, or courgette flower are the flowers of the zucchini plant.  I first had them at Bobby Flay’s Mesa Grill in Las Vegas some years ago.  The second time I had them was in Rome.  The most common and favorite Italian way of preparing them is to stuff them with ricotta or […]

Make NO Substitutions

As I daydream and my thoughts roam the cosmos for a potential new career path, if you will, I keep coming back to food.  I’d like whatever it is to involve food, of some kind, on some level. I’m finding great joy as well as comfort in learning about food and how to cook.  And […]

As Fate Would Have It

At the risk of being teased at work by a co-worker, this post is more or less about what I consider an under-valued root vegetable – the beet.  I recently began working with beets for the first time after having them in some stunning restaurant dishes. I came across an insightful blog post “Can’t Beet […]