Like many people, I take a lot of pictures with my camera phone. However, many of them rarely see the light of day. I have hundreds of photos of homemade meals, restaurants, pastries, produce, etc. that remain imprisoned on my phone.
I’m setting them free with a new feature called, “What’s On My Phone Wednesdays.” Enjoy.
I bought this hilarious cookbook for my friend Michelle for her birthday. All of the recipes are written in the style of the BDSM romance “50 Shades of Grey.” It’s an excellent parody, the recipes look pretty good, and the pictures are enticing.
I’m not much of a beer drinker, but when I was a college student in Minnesota, I did enjoy the occasional Leinekugel’s, which is brewed in neighboring Wisconsin. I’ve never seen it for sale in Seattle and was pleasantly surprised to find it at my local Target.
I had a unique dessert at Blind Pig Bistro that absolutely knocked my socks off–a fennel panna cotta with braised rhubarb and apples and a crunchy oat topping.
If you have lived in Seattle for any significant amount of time, it can be easy to be blasé about chef Tom Douglas. The man is everywhere. He’s frying doughnuts at the Bite of Seattle, selling his Rubs With Love at Costco, joking around with Thierry Rautureau on their radio show, judging dishes on “Top Chef,” and expanding his restaurant empire.
No matter what you think of Douglas, you have to respect his hustle and ambition. He currently operates 13 restaurants with more on the way, including the re-imagining of his Tibetan dumpling house, Ting Momo, as a food truck. In recognition of his incredible culinary career, the James Beard Foundation named Douglas “Outstanding Restaurateur” in May 2012.
I recently had the pleasure of attending a cooking demo with Douglas at Macy’s in downtown Seattle. He is a member of Macy’s Culinary Council and was at the store to share recipes from his new Dahlia Bakery Cookbook for holiday entertaining.
A large audience gathered for the event, obviously eager to see the chef in action. In addition to the excellent service and food at his restaurants, what makes Tom Douglas successful? Here are 4 things I observed.
Ever since I tried Mark Bittman’s recipe for black kale and black olive salad a few years ago, I’ve been a big fan of kale salad.
So when I was invited to try out one of Aida Mollenkamp’s new recipes for her “Keys to the Kitchen” Virtual Dinner Party, I kept gravitating to the one for raw kale salad with heirloom tomatoes and roasted cashews.
Here in Seattle we were lucky enough to bask in summer weather through the end of September, which means I’m still enjoying tomatoes from my mother-in-law’s garden.
I was going to a dinner party, and I wanted to share some of these tomatoes with my friends. I also had a huge 4-pound bag of kale that I needed to use up. It was the perfect opportunity to make Aida’s recipe.