Sneak peek…Festivities start at 11am!
Categories: Living in Pioneer Square, Pioneer Square loft, Seattle breakfast, Seattle Desserts and Sweets, Seattle weekends
Tagged: seattle food blog
A 9pm to 11pm Seattle cooking blog
Posts by theseattlecook
I LOVE ST PATTY’S DAY!! Typically our office shuts down mid-day and we head to the Dubliner in Fremont for some green beers and day drinking. BUT, this year St. Patty’s is extra special because it lands on a Saturday, which means we can host an all day green extravaganza! We are going to start the morning off right with a brisk run- the annual St. Patty’s Day Dash– and then dive right into a green, gold and rainbow themed brunch for all our closest friends, co-workers and of course, family. I got most of my shopping done today (at the Fred Meyer’s in Ballard) and will reveal recipes as I go! Because we have two sleeps until the big day, I had to…
Brussel Sprouts, Shallots & Pancetta over Wild Mushroom Ravioli
theseattlecook
Posted on March 15, 2012
We came home tonight with no plans for dinner (I blame my pre-tax chores that have been on my mind all day!)…SO we had a mini survival/chopped course tonight using the best picks from the fridge reserves :0) The ingredients ARE… Wild Mushroom Ravioli (compliments of Queen Anne Trader Joe’s) Brussel Sprouts, halved (Whole Foods in SLU) Pancetta, pre-diced (also Queen Anne Trader Joe’s) Shallots, chopped Garlic, minced EVOO & White Wine Vinegar Sea salt & pepper, to taste Parmigiano Reggiano (Queen Anne Trader Joe’s) You can really estimate all the ingredient portions pretty easily- just use your instincts, you can’t mess this up! Heat your pan with olive oil and add the garlic and shallots. When the shallots are translucent, add the brussel…
Used to be such a classic and a special treat at the Hayes House! There are several different ways to prepare Chicken Cordon Bleu, the major differences are whether you use ham vs prosciutto, swiss cheese vs gruyere and bread crumbs vs panko. Because I have never ordered Chicken Cordon Bleu in a restaurant, I only remember the way my dad used to prepare it- ham, swiss and bread crumbs. I never thought I would actually prepare this dish at my home, but after seeing it on the menu at Marcela’s Creole Cookery, I was inspired to give it a try! After deciding my approach (thanks for the ideas Tyler Florence!) – prosciutto, 1/2 swiss, 1/2 gruyere and panko bread crumbs…fancy, I know :0)…
Since picking up A Moveable Feast yesterday I quickly learned that Hemingway loved Paris and Oysters! So when Ash picked me up from work today she said, “what do you want to eat?” I responded, “lets go to Taylor Shellfish on Melrose.” As we drove up to Capital Hill it started snowing (again) and luckily Ashley got a parking spot right in front (if you don’t know Ashley…she always gets the best parking spots). We walked right into Taylor on Melrose and loved the half market/ half casual dining experience. Right away we saw the bins of oysters with circulating water, LARGE live dungeness crabs, live lobsters, fresh/live clams and a lot of other little things from the Sea. Quickly consuming 2 dozen oysters…
Categories: Pioneer Square loft, Seattle Dinner Ideas, Seattle Food, Seattle fresh, Seattle Local Recipes, Seattle Seafood
Tagged: dinner, food, restaurants, seattle food blog, travel, vacation, white wine vinegar
Chefs today I prepared for you, Sweet Potato, Black Bean & Goat Cheese Quesadilla
theseattlecook
Posted on March 13, 2012
CHA, CHA, CHA! Maggie and I made these for the Chopped Dinner Party and they were a hit! There were a couple recipes out there but we pretty much made our own- so simple and delicious! Preparing the sweet potatoes… 3 sweet potatoes, pealed, cubed and boiled 2 cloves garlic sea salt & pepper, to taste 1/2 tsp butter Add the potatoes to a food processor and blend all ingredients together. Salt and pepper to taste….set aside. Preparing the black beans… 1 can black beans, rinsed lime juice, to taste 1/3 cup cilantro, whole leafs sea salt, to taste Toss black beans, cilantro, a touch of salt and lime juice…set aside. Preparing the chicken breasts… 2 chicken breasts, baked with spices/olive oil and shredded.…
After driving to 3 Seattle bookstores today we finally found our current reads!
Categories: 5183 Miles
Tagged: seattle food blog
Saturday brought our 2nd Chopped dinner party into the realm of “its now a thing.” The hosts Justine and Ryan absolutely nailed the atmosphere, drinks, voting and main course. I thought there was no way the 2nd dinner would be as fun as the first…but obviously as you read this..it was! Here was the host’s message posted to our Facebook group: (here is how the Chopped Dinner Parties work click here) ARRIIIBBAAA!! If you are getting this message it means that you weren’t eliminated in the first round, congratulations. It is my pleasure to invite you to the second night of CHOPPED!! Pardon the wall post, seems like the admins can manage to cook detectible veal and authentic bruschetta but cant figure out how…
Gordon Ramsay’d that! Done! 8-) Pike Place mushroom antipasto
theseattlecook
Posted on March 11, 2012
As Ashley preps dinner, I went ahead and made another antipasto inspired by my favorite ‘man’ chef Gordon Ramsay. I first saw this Gordon Ramsay video for marinated mushrooms a couple months back. So earlier today when I was walking through Pike Place market I bought fresh Oregon Maitake mushrooms and button mushrooms from Franks Produce. I simply heated a sauce pan with extra virgin olive oil and two cloves of garlic. When the oil started to ever so lightly put off a little heat I threw in both mushrooms (about a handful). I did the awesome saute flip that you see on every cooking show and then dropped in a pat of butter followed by 3 leaves of sage and I stick of…
After tennis today we decided instead of Subway to go to Pike Place market (5 blocks from loft). I made a simple antipasto from some of my favorite ingredients/ merchants around the market. Here is what I was inspired to make… 4 slices of Prosciutto de parma from BB-Ranch 1 Hard crusted Baguette from Three Girls Bakery 1/4 pound of Parmigiano Reggiano and 1 cow mozzarella ball from Quality Cheese Inc. 1 bushel of fresh arugula from Franks Produce I simply layered all the ingredients in a classic antipasto. First the 4 slices of Prosciutto de parma, the a small handful of fresh arugula, a couple shreds of parmigiano reggiano and finally a couple slices of mozzarella. Next I lightly salted and peppered with…
the Seattle Cook 