Categories: Being lazy in Seattle
A 9pm to 11pm Seattle cooking blog
Posts from the “Being lazy in Seattle” Category
I eat Top Ramen. There, I said it…I eat Top Ramen…and I have to say that I actually enjoy it. I know it is high in sodium and Mark constantly reminds me of a stat he found somewhere…”Top Ramen noodles stay in your body for up to 7 hours, regular noodles stay in your body for 2-3 hours” BUT when I add veggies, eggs, etc, I feel like I am transforming the Ramen into a healthy lunch, right? Right. Anyway, this morning on the way out the door I grabbed an egg (from Ms. Chicken’s Eggs, Vashon Island) and some cilantro to go in my Ramen. We don’t have a stovetop at the office so I used our microwave. Turned out better than I…
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…
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…
Oh man. Last night when I walked into our loft, there where no words to describe the balmy fishy smell that was lingering in the air…and then Mark…standing, staring at me wondering what I was going to say, pretty priceless :0) I was actually preparing myself for the worse when I was coming up the elevator because I had already detected a hint of fish in the garage (later I found out that Mark had taken out the trash a couple minutes prior). SO- we opened up the windows and headed for Marcela’s Creole Cookery on James between 1st & 2nd in Pioneer Square. It was actually our first time and I have to say that I have been thinking about their Famous New…
I have to get this off my chest…when I was buying ingredients to make this savory snack, I walked the aisles of lower Queen Anne’s Safeway for 10 minutes before I realized that garbanzo beans where indeed, chickpeas!! Sheesh… The same feeling I had when I was scratching my head in front of the herb section trying to find “coriander” for my chopped dish- duh…Cilantro!! Anyway, these guys were super easy to make and you can add whatever spices you prefer. You just need: – 2 cans garbanzo beans/chickpeas – about 2 tbsp olive oil – and about 2-3 tsp of your own spice mix… I used the following: – 1 tsp ground cumin (which I would consider using less next time) – 1…
Tagged: seattle food blog
I was rearranging my pantry/little lofty cabinets last night and found the leftover cake batter used for the Birthday Cake Popcorn. What the heck do you do with leftover cake batter anyway??!!?? Well, my sister had used Red Velvet cake mix to make cookies a while back so I decided to use the mix for Funfetti cookies….AND cream cheese frosting :0) K- super simple. Cake mix 1/3 cup vegetable oil 2 eggs 1 cup white chocolate chips (also leftover from the Birthday Cake Popcorn) That is it! Preheat the oven to 350 degrees then blend the cake mix, oil and eggs until smooth. The dough will be a bit more oily than if you were making regular cookies (looks gross, tastes GOOD)…stir in the…
Well when I sat down to write this post I was going to title this “Poached Mozzarella,” however poached mozzarella already seems like a real thing (based on a 1 second Google search 😎 I first learned about cheese balls about 3 years ago when my college buddy brought one over for a super bowl party…he ate it himself. This plate was made with the same Mozzarella (Madara from Trader Joe’s upper Queen Anne) as my classic Seattle caprese . Hey cheese balls (husband trying to impress their wives…me included) this recipe is for us… 1) simply dry off the mozzarella ball 2) place ball in the middle of a SOLID white bowl or plate 3) drizzle EVOO (Extra virgin olive oil) 4) a…
Tagged: seattle food blog
Ashley is up to some goodness. What to expect for the upcoming week (so far)… Parmesan Garlic Popcorn w/ out a microwave 😎 Baked Chick Peas (don’t actually know what’s on them but I bet there is some type of spice). From me… A extremely simple cheese ball recipe 😎 See ya! We are headed to Walla Walla.
the Seattle Cook 