Strozzapreti (stroh-tzuh-PRAY-tee) is one of my all-time favorite pastas. Its 1-inch length and rolled S-shape captures and holds the sauce, while its chewy texture adds character and interest to any pasta dish. It’s always in my pantry.
Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts
May 4, 2013 by 5 Comments
Fava Bean Greens, Walnut & Orange Pesto
April 26, 2013 by 1 Comment
Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw
April 13, 2013 by 4 Comments
Tender, chewy flatbread wrapped around crunchy cabbage slaw, succulent prawn and mushroom filling, and spicy peanut sauce. Add a squeeze of lime and it doesn’t’ get much better than this. The only words coming from MauiJim’s lips between bites were WOW, WOW, WOW. And then finally, after eating three without coming up for air, “Are there MORE?”
Thai Red Curry Soup
March 28, 2013 by 2 Comments
Thai Red Curry Paste
March 26, 2013 by 7 Comments
Warm Cauliflower Salad with Edamame & Raisins
March 19, 2013 by Leave a Comment
Chewy Peanut Butter, Roasted Peanut & Chocolate Chunk Cookies
March 10, 2013 by 3 Comments
Chocolate, Peanut Butter & Honey Crème Brulee
February 16, 2013 by 4 Comments
Who doesn’t love Creme Brulee? Or better yet, Chocolate Creme Brulee? And February is all about love and chocolate at LunaCafe. But, there are so many formulas for Chocolate Crème Brulee, I hardly knew where to begin. After some initial testing, I figured that the important thing was to first get the perfect proportion of egg yolks to cream, then the perfect types and amount of chocolate, and finally the perfect process. The romantic flavor pairing was added after I worked out the basic formula.
Cupid Crunch (Cracker Jacks for Lovers)
February 10, 2013 by Leave a Comment
Cupid Crunch (Cracker Jacks for Lovers)
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I’m in a Cracker Jack craze, and there is no end in sight. After developing Chinese Cracker Jacks in December and eating it daily for weeks, I can’t stop thinking about all the possible flavor permutations. This is such a versatile concept: popcorn, nuts, seasonings, caramel brittle. Hey, wait a minute, what about chocolate?
Home-Style Chinese Fried Rice
January 15, 2013 by 1 Comment
I have been in love with Chinese Fried Rice for as long as I can remember. Our family was Catholic, and we didn’t eat meat on Friday. Thus, Dad instituted what he called “Chinese Joint” night and every Friday evening, you could find our family of four at one of the many Chinese restaurants that dotted the Seattle cityscape. We even made it to Chinatown on a few special occasions. Chinese Joint night was special, because we each got to order the one dish we wanted most.
Spicy Pork Wonton Soup
January 12, 2013 by 2 Comments
It’s All Asia All Month at LunaCafe. Of all the dishes I wanted to explore this month, Wonton Soup was at the top of my list. It’s one of the world’s greatest soups and my absolute favorite. This version is as close to perfection as you will find. Be sure to check back as the adventure unfolds this month.
Korean Spicy Noodle Soup (Jjambbong)
January 4, 2013 by Leave a Comment
Korean soup (Jjambbong) is a spicy, red-hued, infinitely variable, magically comforting noodle soup. Jjambbong is one of the most popular Korean dishes. It’s great with prawns and other seafood, but also delicious with vegetables only. The soup broth is clean and bright and only moderately spicy as prepared here.
Chinese Cracker Jacks
December 31, 2012 by 9 Comments
Many moons ago, as director of the Yankee Kitchen Cooking Schools, I had the opportunity to work with the inestimable Barbra Tropp of the China Moon Café in San Francisco. She came to Seattle to teach a series of classes for the school and the first thing she wanted when she arrived was a whirlwind shopping tour of Chinatown.
The Sticky Gingerbread of My Dreams
December 20, 2012 by 3 Comments
I began this exploration with a question. “What is the difference between sticky and regular gingerbread?” Put another way, “What makes sticky gingerbread, well, sticky?” A couple of rounds of baking later, I had identified the differences. Namely, sticky gingerbread starts with a fluid, molasses-heavy batter, which, if not over baked, creates a beautifully moist cake, which if wrapped and refrigerated for a day or two and then brought back to room temperature, has a dense, chewy, somewhat sticky texture.
Heavenly Hot Chocolate Mix–with Seven Variations
December 19, 2012 by 2 Comments
Dreamy, Creamy, No-Bake Pumpkin Butter Cheesecake
December 6, 2012 by Leave a Comment
I have developed dozens of cheesecakes over the years. At one point, I even launched a cheesecake company.
But a recent request from a reader made me realize that my focus has been almost exclusively on baked cheesecakes. A quick scan of my files shows only two no-bake cheesecakes. This post is one small and very tasty step toward correcting that omission.
Homemade Vanilla Marshmallows (Angel Kisses)
November 24, 2012 by 2 Comments
Spicy Ciabatta & Cornbread Stuffing with Italian Sausage, Wild Mushrooms & Fresh Herbs
November 20, 2012 by 5 Comments
f I could have only one dish this Thanksgiving, it would be a tossup between this stuffing and this tart. Wait, I also need these rolls, these mashed potatoes, and this gravy. Okay, it’s hopeless; may as well throw in this salad and this turkey. But even though each of these dishes is memorable, I bet this stuffing wins “Best of Show” at our Thanksgiving table this year. I can’t seem to get enough of it.
The Perfect Roast Turkey
November 19, 2012 by Leave a Comment
Roasting a perfect Thanksgiving Day turkey is a cinch—especially if you keep a few things in mind. The first and most important of these is to buy a premium, FRESH turkey. Below are some of the options available in Portland, Oregon. The biggest myth I hear from folks about roasting turkey is that it “takes all day.” I just roasted a 16-pound bird to perfection in 2¼ hours. It’s resting on the stovetop now for another 30 minutes. Then we will eat it with the best stuffing I’ve ever made: Spicy Ciabatta & Cornbread Stuffing with Italian Sausage, Wild Mushrooms & Fresh Herbs. (Posting next.) So minus the brining (48 hours) and warming to room temperature (1 hour), the bird is ready to eat in under 3 hours.
Spiced Apple Cider Brined Roast Cornish Game Hens with Apple Cider Mustard Glaze
November 18, 2012 by 6 Comments
A large roast turkey is considered mandatory for many families as part of the massive meal that typifies Thanksgiving. It’s big, bold, beautiful, and definitely celebratory. When you have a large crowd to feed, there is no grander way to go. But what if your family is small, dispersed across the country, or for whatever reason, you long for a more intimate but still festive dinner with only a few close friends?
Romanesco, Applewood-Smoked Bacon, Cranberry & Pecan Salad
November 15, 2012 by Leave a Comment
True confession. This is my first real encounter with romanesco. Tempted by it many times over the years at the Portland Farmers Market, this past weekend, I succumbed. I bought two heads without a clue what to do with them. A member of the brassica oleracea family, romanesco has an exotic, almost alien beauty and can be a little formidable to the uninitiated.
Marbled Spiced Cranberry & White Chocolate Cheesecake
November 11, 2012 by 6 Comments
I am very fortunate that the newest member of our family, Christopher Weaver, LOVES cheesecake. Because I love to create endless variations, and can’t afford all those calories hanging out in the fridge taunting me. Chris is a workout machine, so he doesn’t worry a fig about calories. If there are a few slices of cheesecake left after a family dinner, he saves me by taking them home.
Decidedly Different Cranberry, Walnut & Currant Tart
November 5, 2012 by 6 Comments
Every fall about this time, I am sitting cross-legged on the flour, surrounded by stacks of dessert cookbooks and culinary magazines. I’m looking for a cranberry tart for Thanksgiving. A UNIQUE, MEMORABLE, WOW-INDUCING tart worthy of the most spectacular meal of the year. And I’m willing (okay, eager) to try (okay, eat) several cranberry tart contenders before making the final cut.
Pumpkin Ricotta Gnocchi with Garlic Sage Butter
November 1, 2012 by 7 Comments
Can you say NYOK-ee? Luckily, gnocchi are more difficult to pronounce than to actually make. And unlike the pronunciation, you have lots of latitude on how to make, shape, and sauce these delectable little dumplings. Beyond the standard ingredients of ricotta, eggs, flour, and cheese, you can go wild with additional flavors. It’s almost Halloween, so of course I added pumpkin to my time-tested gnocchi recipe. And I’m glad I did. These may be my favorite gnocchi of all time.
Savory Pumpkin Honey Dinner Rolls
October 21, 2012 by 10 Comments
I knew these rolls were going to be a hit, but I didn’t anticipate the mania that ensued as I took them from the oven, let them cool for a few minutes, pulled them apart, and piled them on a platter to serve. I mean, should you stop someone from eating six rolls, back-to-back, without coming up for air? Or just pass them more butter?
Sweet Corn & Vanilla Bean Ice Cream
September 29, 2012 by 5 Comments
Never heard of sweet corn ice cream? Well then, you’re in for an ice cream flavor revelation. As my collection of American Southwest and Mexican cookbooks grew over the years, I occasionally encountered this “oddity” in one or another of the dessert chapters. Finally, I searched the web and lo and behold, the word is out.
Spiced Caramel Apple Sauce
September 29, 2012 by 5 Comments
You know the flavor contrast you get when you bite into a perfect caramel apple—first rich, creamy, sweet caramel, and then bracingly tart, juicy apple? Add half a dozen spices and that’s what this caramel sauce tastes like. At first, you think, “Oh yeah, luxuriously rich, wonderfully spiced caramel,” and then POW, the acidity of the reduced apple cider kicks in and your mouth goes, “Hey, whoa, what’s happening here?” I love this double-punch effect.
Tuscan Melon & Blackberry Salad with Prosciutto & Yogurt Chevre Dressing
September 22, 2012 by 6 Comments
Like most of the baby boom generation, I grew up on the ubiquitous American iceberg lettuce salad with the usual assortment of dreary bottled dressings. It was only in adulthood that I discovered that fruit could be used to good effect in a salad—beyond those ghastly sweet coconut and marshmallow concoctions that sat high and proud on every family buffet of my youth.
Blackberry Lime Syrup with Star Anise
September 12, 2012 by 1 Comment
Roasted Green Chile Soup with Mexican Crema, Frizzled Tortillas & Charred Sweet Corn
September 9, 2012 by 3 Comments
Every fall, I look forward to the arrival of a huge variety of chile peppers at Northwest farmers markets—Poblano, Anaheim, Hatch, Cubanelle, Mesilla, Padron, New Mex Joe, Jalapeno, Crimson Lee, Serrano, Sweet Banana, Hungarian Hot Wax, and Hot Mexican to name a few–along with the gas-fired drum roaster that makes quick work of roasting them.
