Coop. Craft. Hive. Home.
Easy Gourmet! Praise for the lowly parsnip! Raise the Root (vegetable)! Parsnip Apple Soup, Smoked Trout, Roasted Beets & Watercress Salad Parsnip Soup with Brown Butter and Crème Fraiche (originating on amazonfresh.com SOUP (doubles easily) 1/2 lb Parsnips 1/2 Medium Onion 1/2 Fuji Apple, peeled 1 T Butter 2 T Olive Oil Ginger 3 Sprigs […]
Read MoreIn the March 20th Case of bánh tráng-ing anything, would the jury please now direct their attention to Exhibit 2: Roast Duck with pickled fennel, savory plum sauce and golden shallots a la Bánh Tráng. This was an awesome way to use up some left over roast duck and broken rice. For detailed instructions and […]
Read MoreCrispy Capers So easy to do and great way to use up those jars that sit opened in your fridge. Toss them on so many things or just eat by themselves. Blossoming flavor power packs! Nutty, briny, tad bit o’ bitter Can also be down with some cornmeal for a twist. See this great post […]
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Nothing beats the smell of fresh baked bread, nor the taste and crusty crust right out of the oven. In the BeHi Hood there is a tasty bakery who fires up their ovens every morning. You can smell it when out for a walk. Not quite as intoxicating, and no where nears as preserved, as […]
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Adapted from one of my favorite classic cook books, The Gourmet Cook Book vol 1: Corn Bread for Northerners Only Sift 1 ½ cups flour with 3 teaspoons double-action baking powder, 1 teaspoon salt, and ¼ cup sugar. Add ½ cup yellow cornmeal and mix well. Beat 2 eggs and add 1 cup milk and […]
Read MoreIt’s been a Bivalve kind of week… harvesting, cooking, dining and photographing all the way from Madison to Ballard to Brinnon to Port Ludlow then home. Bivalvia is a class of marine and freshwater mollusks with bodies enclosed by a hinge. The family tree includes clams, oysters, mussels, scallops, and other shells. In an unplanned […]
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Odds & Hens : Ramblings. Creations. 