... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
The first time I bit into the airy pillow of dough known as ebelskiver (pronounced ay bil skee ver), I could not quite categorize it. Was it donut, beignet, popover? Or something else entirely? The only thing I knew for sure was that I loved them—whatever they were.
Mostarda has been showing up with some frequency on restaurant menus of late and after tasting it for the first time with a succulent grilled pork chop at Nel Centro a couple of years ago, I was smitten. It was LOVE at first bite.
Imagine fresh or dried fruit glazed in a sweet, spicy syrup with a subtle or not so subtle mustard kick. As good as that pork chop was, I could have eaten an entire plate of the mostarda.
Over the years, I have eaten this much-lauded soup in every restaurant and café I could find it. I love the concept—toasted chiles, tomatoes, garlic, corn tortillas, and cumin soup base with fried tortillas, avocado, and sour cream embellishments—but not always the execution. Restaurant renditions vary considerably, as do recipes in American Southwest and Mexican cookbooks.
Do you remember that Seinfeld episode where Elaine and Kramer were kibitzing about Mulligatawny Soup? I bet that episode sent thousands of people to the web in search of the recipe. The name alone is an inducement.
Wet, bone-chilling Northwest winters demand a repertoire of inspired, nourishing, soul-lifting soups. So this January, LunaCafe OtherWorldly Kitchen is all about soup. I’m challenging myself to create four new meal-in-a-bowl soups by the end of the month.
With New Year’s parties coming up, it’s time to corral all your favorite appetizer recipes and decide which ones will make the cut this year. If you’re planning a standing-room-only cocktail party, tasty tidbits that can be finished off in one or two bites are de riqueur. Since there are only 1-2 bites to each tidbit, those bites must SING. Which means big, bold, memorable flavors that keep all of your senses awake and wanting more.
Christmas is the season of giving, and no gift is more welcome than something personal from your own kitchen. Pack your creation in a pretty holiday tin, canister, or gift jar, and you’re ready to make merry. The following are some of my favorite holiday treats, all perfect for giving.
This Thanksgiving, I give thanks to Zuni Café culinary goddess, Judy Rodgers, for turning me on to dry salt curing. had wet brined poultry and pork for years before trying the salt curing process Chef Rodgers describes in The Zuni Café Cookbook. To compare the two methods, I conducted several tests, and to my palate, salt-curing wins. Although both methods have advantages, you just can’t beat salt-curing for ease and juiciness of the cooked meat.
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