When fresh figs are in season and you can get them for a decent price, buy them. I bought two pints the other day at the fruit stand and puzzled about what to do with them for the usual Friday Night Follies. Luckily, I found a recipe in Deborah Madison’s cookbook, Local Flavors, for a …
Tag: recipe
Permanent link to this article: http://ediblethoughts.com/2016/10/01/more-figgy-goodness/
Jan 13
Shrimp and Grits
I lived in North Carolina and Texas for many years, but never tried shrimp and grits until we moved to the Northwest. Most recipes I’ve seen involve obscene amounts of bacon fat, butter, and cream. I may work with cardiologists and heart surgeons, but I don’t want to become one of their patients. So I …
Permanent link to this article: http://ediblethoughts.com/2016/01/13/shrimp-and-grits/
Nov 22
Raclette
One of our cold weather dinners consists of raclette. Consider this fondue without the pot and long forks. Raclette is a gruyere-type cheese that is softer and melts better. It’s a common cheese in the French and Swiss Alps. It can be found in well-stocked cheese departments. We prefer the Swiss to the French version. …
Permanent link to this article: http://ediblethoughts.com/2015/11/22/raclette/
Oct 25
Spiediefest
Every year we bring a little of our East Coast roots to our Seattle friends by hosting Spiediefest. Often it’s during the summer; however, this year we postponed it to October. In previous years it coincided with visits from current Easterners such as my sister, or former housemates from my days at Cornell. For the …
Permanent link to this article: http://ediblethoughts.com/2015/10/25/spiediefest/
Aug 02
Okra on the Menu
Okra gets a bad rap. It’s usually cooked beyond dead, and the result is a mucilaginous mess. When I lived in Texas and North Carolina, I developed a taste for okra in its many forms: Fried, pickled, in gumbos, and stir-fried. The latter is what I did for dinner tonight, as a Cajun dish called …
Permanent link to this article: http://ediblethoughts.com/2015/08/02/okra-on-the-menu/
Jun 12
Copper River Salmon Gemisch
The arrival of Copper River Salmon is one of those big deal events for some in Seattle. The flesh of this salmon is higher in fat than fish from other origins, particularly farm-raised. The fish have to lay on extra fat to survive the long trip to their hatching place to spawn. More fat equals …
Permanent link to this article: http://ediblethoughts.com/2015/06/12/copper-river-salmon-gemisch/
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