Jim Carson One of these things is not like the other

Jim Carson
food
Pita bread for falafel and hummus
Pita bread for falafel and hummus

After typing up my random food dribblings on food trucks, and specifically Hallava Falafel, I remembered I previously posted a recipe on falafel and hummus nearly ten years ago.  I volunteered to cook this very same thing today, but as I was making the grocery list, I noticed that my recipe depended on store-bought pita bread. […]

Contemplating food trucks
Contemplating food trucks

Food options in downtown Seattle crush the gastronomic wasteland of far Eastgate in Bellevue.  I only eat out one day a week, but when I do, I like to make it count.   For example, in the morning, my selection of coffee includes Seattle Coffee Works (best mocha), Moore Theater (Mexican mocha), Bedlam (mocha with […]

Nutrition Course External References
Roasted brussel sprout salad with a portabella panini.

… speaking of great Coursera offerings, I just finished Katie Ferraro’s excellent Nutrition for Health Promotion and Disease Prevention course.  Its focus on evidence-based medicine was refreshing and helped clear up a lot of confusion I’ve had from contradictory sources over the years.  Since Coursera content is prone to being archived, I wanted to preserve the extensive set […]

Good eats in Oregon

It’s been ages since I’d had one of these. But, on our last evening in Ashland, we went to the all-organic place, Grilla Bites. Though they offered burgers, I opted for the portobello sandwich, substituting the bleu cheese for mozzarella. It was awesome: The second best meal was a potato gnocchi at Green Gables in […]

DIY Mocha

I’ve been pretty happy with the AeroPress (thanks for the suggestion, Scott!) for in-home mocha making.  For the first several dozen cups, I dutifully followed the instructions. It worked pretty well. But as one who gets bored with routine, I experimented and spoke with other AeroPress owners who have deviated from the norm. The subject […]

Mocha: Hot Chocolate for Grown-ups

A mocha is 10x more enjoyable when I can forgo the ubiquitous, car-friendly paper cup and slowly sip it from a ginormous glass cup. This was from a brunch Janet and I enjoyed at Café Pirouette in Bellevue. As I explained to the kids later, a mocha is hot chocolate with at least one shot […]

Cheese making class

For my birthday, I took a cheese making class at PCC, the local organic food chain.  While I’m a little frustrated at eco-snobbery vibe, it’s close and the classroom facilities are nice. If it were as fun to shop in as Whole Foods is on an empty stomach, I’d be in a far worse financial […]

Cherry Dutch Baby

Ah, cherry season! Cherry Dutch Baby 3/4 C flour 2 T granulated sugar 3/4 C milk 3 eggs 1/4 t salt half stick butter 2 C pitted, Bing cherries powdered sugar Preheat oven to 425°F. (If using a convection oven, try 390°F) Combine flour, sugar, milk, eggs and salt in a blender until smooth. In […]

Cilantro-pistachio pesto pesto, rice and beans

Janet and I took a Mediterranean cooking class from Olaiya Land at our local natural foods store last week. It was a very tasty experience. One of the recipes we tried repeating today was the Cilantro-Pistachio pesto, only instead of using it as a marinade/topping for chicken thighs, we mixed it with beans and rice, […]

Yeast Waffles

We like waffles, but have been pining for something with a little more kick to it.  Janet found a wonderful yeast waffle recipe on AllRecipes.com that had been contributed by Janet Morris.  Most of the ground work is done the night before.  The waffles are light and airy, yet very crisp on the outside: completely […]

Got Milk

There are a variety of milk-based products available in the store. Just sticking to cow’s milk for the moment, here’s the periodic table of viscous milk products, ordered by decreasing fat content: Butter – 81% milk fat. A stick of butter (8 tablespoons) has 97.2 grams of fat (880 calories!), which breaks down into 62% […]

Spruuuuuuuce!

A colleague recently remarked that anyone traveling to Montreal must seek out and try “poutine,” a dish whose basic form is moderate-sized french fries covered with cheese curds and gravy. The concept is not unlike the “Martian Landscape” I used to savor in Austin, only with that, it’s shredded cheddar and salsa. Another recommendation came […]

Don’t have a cow, man

Last week, I read a story about 143 million pounds of beef products from California-based Westland/Hallmark Meat Company being retroactively recalled to February 1, 2006. Questions that came to mind: Does beef keep for two years? I’d always worked from the conventional cooking wisdom that meat could be stored for up to two months in […]

Chocolate Crinkles

I made a huge batch of the Chocolate Crinkles again this year.  The texture of these cookies is amazing – crispy on the outside, soft on the inside.  They squish well against the roof of your mouth. 8 ounces unsweetened chocolate (I used half of a Trader Joe’s Bittersweet Pound Plus bar.) 1 C vegetable […]

Two pizzas, hold the fire

When I make pizza, I usually pull off a chunk of the dough for the kids’ cheese -only pizza (they don’t appreciate good food). I put ours in first, and while it sets, I’ll cook the kids’ pizza. Last week they were particularly cranky, and I was rushed to get theirs done before they had […]

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