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Seattle2018-09-25T18:46:19+00:00weekly0.6https://theseattlecook.com/2018/09/25/updates-to-theseattlecook-are-coming/2018-09-25T18:43:56+00:00monthlyhttps://theseattlecook.com/2016/02/07/full-art-catalog/2017-03-01T01:10:18+00:00monthlyhttps://theseattlecook.com/2016/11/23/nanas-caribbean-coffee-liqueur-a-holiday-essential/https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0234_1024.jpgthumb_img_0234_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0233_1024.jpgthumb_img_0233_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0229_1024.jpgthumb_img_0229_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0228_1024.jpgthumb_img_0228_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0227_1024.jpgthumb_img_0227_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0226_1024.jpgthumb_img_0226_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0225_1024.jpgthumb_img_0225_10242016-11-23T17:38:10+00:00monthlyhttps://theseattlecook.com/2016/11/21/classic-queso-dip/2016-11-21T16:54:27+00:00monthlyhttps://theseattlecook.com/2016/11/17/continued-tuesday-tostada-for-2turns-into-wednesday-tortilla-soup-for-3/https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0165_1024.jpgthumb_img_0165_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0164_1024.jpgthumb_img_0164_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0163_1024.jpgthumb_img_0163_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0157_1024.jpgthumb_img_0157_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0153_1024.jpgthumb_img_0153_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0151_1024.jpgthumb_img_0151_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0150_1024.jpgthumb_img_0150_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0148_1024.jpgthumb_img_0148_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_0144_1024.jpgthumb_img_0144_10242016-11-17T17:05:32+00:00monthlyhttps://theseattlecook.com/2016/11/17/tuesday-tostada-for-2turns-into-wednesday-tortilla-soup-for-3/https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_4088_1024.jpgthumb_img_4088_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_4087_1024.jpgthumb_img_4087_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_4085_1024.jpgthumb_img_4085_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_4084_1024.jpgthumb_img_4084_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_4083_1024.jpgthumb_img_4083_1024https://theseattlecook.com/wp-content/uploads/2016/11/thumb_img_4082_1024.jpgthumb_img_4082_10242016-11-17T17:02:03+00:00monthlyhttps://theseattlecook.com/2016/11/15/honey-garlic-shrimp-quick-easy-rice-bowl/https://theseattlecook.com/wp-content/uploads/2016/11/img_0127.jpgimg_0127https://theseattlecook.com/wp-content/uploads/2016/11/img_0126.jpgimg_0126https://theseattlecook.com/wp-content/uploads/2016/11/img_0121.jpgimg_0121https://theseattlecook.com/wp-content/uploads/2016/11/img_0119.jpgimg_0119https://theseattlecook.com/wp-content/uploads/2016/11/img_0118.jpgimg_01182016-11-15T16:40:45+00:00monthlyhttps://theseattlecook.com/2016/11/10/a-classic-greek-salad/https://theseattlecook.com/wp-content/uploads/2016/11/img_0065.jpgimg_0065https://theseattlecook.com/wp-content/uploads/2016/11/img_0062.jpgimg_0062https://theseattlecook.com/wp-content/uploads/2016/11/img_0060.jpgimg_0060https://theseattlecook.com/wp-content/uploads/2016/11/img_0059.jpgimg_0059https://theseattlecook.com/wp-content/uploads/2016/11/img_0057.jpgimg_00572016-11-10T23:26:38+00:00monthlyhttps://theseattlecook.com/2016/11/08/quick-easy-chicken-broccoli-mushroom-stir-fry/https://theseattlecook.com/wp-content/uploads/2016/11/img_0005.jpgimg_0005https://theseattlecook.com/wp-content/uploads/2016/11/img_0004.jpgimg_0004https://theseattlecook.com/wp-content/uploads/2016/11/img_0002.jpgimg_00022016-11-08T22:52:59+00:00monthlyhttps://theseattlecook.com/2016/10/17/apple-pie-in-a-skillet-by-mr-hayes/https://theseattlecook.com/wp-content/uploads/2016/10/img_7248.jpgimg_7248https://theseattlecook.com/wp-content/uploads/2016/10/img_7246.jpgimg_7246https://theseattlecook.com/wp-content/uploads/2016/10/img_7245.jpgimg_7245https://theseattlecook.com/wp-content/uploads/2016/10/img_7244.jpgimg_7244https://theseattlecook.com/wp-content/uploads/2016/10/img_7243.jpgimg_7243https://theseattlecook.com/wp-content/uploads/2016/10/img_7243-1.jpgimg_7243-1https://theseattlecook.com/wp-content/uploads/2016/10/img_7242.jpgimg_7242https://theseattlecook.com/wp-content/uploads/2016/10/img_7241.jpgimg_7241https://theseattlecook.com/wp-content/uploads/2016/10/img_7240.jpgimg_72402016-10-17T17:48:38+00:00monthlyhttps://theseattlecook.com/2016/10/03/peanut-butter-cookies-no-flour-no-butter/https://theseattlecook.com/wp-conte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Organics 1st shipment2015-05-31T21:07:16+00:00monthlyhttps://theseattlecook.com/2015/06/03/zucchini-gratin/https://theseattlecook.com/wp-content/uploads/2015/05/img_1662.jpgIMG_1662https://theseattlecook.com/wp-content/uploads/2015/05/img_1661.jpgZucchini GratinEasy. 2015-05-31T20:59:58+00:00monthlyhttps://theseattlecook.com/2014/02/25/seattle-street-style/2015-02-25T20:24:32+00:00monthlyhttps://theseattlecook.com/2015/02/03/buffalo-bbq-pulled-chicken-sliders/https://theseattlecook.com/wp-content/uploads/2015/02/img_7225.jpgIMG_7225https://theseattlecook.com/wp-content/uploads/2015/02/img_7224.jpgIMG_7224https://theseattlecook.com/wp-content/uploads/2015/02/img_7227.jpgIMG_7227https://theseattlecook.com/wp-content/uploads/2015/02/img_7226.jpgIMG_72262015-02-04T03:29:17+00:00monthlyhttps://theseattlecook.com/2015/01/23/the-perfect-pita/https://theseattlecook.com/wp-content/uploads/2015/01/dsc_5799.jpgDSC_5799https://theseattlecook.com/wp-content/uploads/2015/01/dsc_5797.jpgDSC_5797https://theseattlecook.com/wp-content/uploads/2015/01/dsc_5805.jpgDSC_58052015-01-23T19:59:20+00:00monthlyhttps://theseattlecook.com/2015/01/20/classic-buttermilk-banana-bread/https://theseattlecook.com/wp-content/uploads/2015/01/img_7015.jpgIMG_7015Banana Bread Ingredients https://theseattlecook.com/wp-content/uploads/2015/01/img_7018.jpgIMG_7018https://theseattlecook.com/wp-content/uploads/2015/01/img_7017.jpgIMG_70172015-01-20T20:22:10+00:00monthlyhttps://theseattlecook.com/2015/01/12/attn-sickies-of-the-world/https://theseattlecook.com/wp-content/uploads/2015/01/img_4795.jpgIMG_4795https://theseattlecook.com/wp-content/uploads/2015/01/img_4792.jpgIMG_47922015-01-12T20:43:25+00:00monthlyhttps://theseattlecook.com/2015/01/08/turkey-lasagna/https://theseattlecook.com/wp-content/uploads/2015/01/img_6934.jpgIMG_6934https://theseattlecook.com/wp-content/uploads/2015/01/img_6931.jpgIMG_6931https://theseattlecook.com/wp-content/uploads/2015/01/img_6928.jpgIMG_6928https://theseattlecook.com/wp-content/uploads/2015/01/img_6929.jpgIMG_6929https://theseattlecook.com/wp-content/uploads/2015/01/img_6927.jpgIMG_6927https://theseattlecook.com/wp-content/uploads/2015/01/img_6925.jpgIMG_6925https://theseattlecook.com/wp-content/uploads/2015/01/img_6926.jpgIMG_6926https://theseattlecook.com/wp-content/uploads/2015/01/img_6923.jpgIMG_6923https://theseattlecook.com/wp-content/uploads/2015/01/img_6922.jpgIMG_69222015-01-08T21:54:15+00:00monthlyhttps://theseattlecook.com/2014/08/04/pesto-shrimp-summer-pasta/https://theseattlecook.com/wp-content/uploads/2014/08/dsc_4736.jpgDSC_4736https://theseattlecook.com/wp-content/uploads/2014/08/dsc_4726.jpgDSC_4726https://theseattlecook.com/wp-content/uploads/2014/08/dsc_4725.jpgDSC_47252015-01-08T21:46:06+00:00monthlyhttps://theseattlecook.com/2014/08/01/salad-shirazi/2014-08-05T05:14:37+00:00monthlyhttps://theseattlecook.com/2014/03/24/the-perfect-charcuterie-spread/https://theseattlecook.com/wp-content/uploads/2014/03/photo-3.jpgphoto 3Outdoor wine pairing with Charcuterie spead ;0)2014-08-05T05:06:23+00:00monthlyhttps://theseattlecook.com/2014/03/04/fat-tuesday-crockpot-jambalaya/https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4062.jpgDSC_4062Serve over rice! ;0)https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4057.jpgDSC_4057Cover and cook on HIGH for 3 hours or LOW for 5 hours- stirring occasionally.https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4055.jpgDSC_4055Slow cooker2014-04-10T22:24:44+00:00monthlyhttps://theseattlecook.com/2014/03/02/asparagus-gruyere-tart-with-prosciutto-and-soft-boiled-eggs/https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4051.jpgDSC_4051Perfect with white wine! https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4048.jpgDSC_4048https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4034.jpgDSC_4034https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4033.jpgDSC_4033Add asparagus to puff pastry https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4024.jpgDSC_4024Olive oil, salt, peppered asparagus https://theseattlecook.com/wp-content/uploads/2014/03/dsc_4023.jpgDSC_4023Shredded Gruyere on puff pastryhttps://theseattlecook.com/wp-content/uploads/2014/03/dsc_4020.jpgDSC_4020Puff Pastryhttps://theseattlecook.com/wp-content/uploads/2014/03/dsc_4019.jpgDSC_4019Ingredients for simple tart2014-03-05T02:40:42+00:00monthlyhttps://theseattlecook.com/2014/02/26/homemade-peanut-butter-and-berry-breakfast-bars/https://theseattlecook.com/wp-content/uploads/2014/02/dsc_4014.jpgDSC_4014Yum! Breakfast ;0)https://theseattlecook.com/wp-content/uploads/2014/02/dsc_4010.jpgDSC_4010Cut and package in wax paperhttps://theseattlecook.com/wp-content/uploads/2014/02/dsc_4006.jpgDSC_4006Bake for 15 to 20 minuteshttps://theseattlecook.com/wp-content/uploads/2014/02/dsc_4003.jpgDSC_4003Then pour into baking dishhttps://theseattlecook.com/wp-content/uploads/2014/02/dsc_4002.jpgDSC_4002Add all ingredients https://theseattlecook.com/wp-content/uploads/2014/02/dsc_4000.jpgDSC_4000Add 1 cup peanut butter and 3/4 cup agave to medium heat and whisk.https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3999.jpgDSC_3999Then add honey/ agave and salthttps://theseattlecook.com/wp-content/uploads/2014/02/dsc_3998.jpgDSC_3998Blend to consistency of your preferencehttps://theseattlecook.com/wp-content/uploads/2014/02/dsc_3997.jpgDSC_3997Then smoothhttps://theseattlecook.com/wp-content/uploads/2014/02/dsc_3996.jpgDSC_3996Peanuts will be chunky2014-06-10T06:06:47+00:00monthlyhttps://theseattlecook.com/2014/02/23/lemon-peppered-shrimp-pappardelle/https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3968.jpgDSC_3968https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3966.jpgDSC_3966A little balancing act between straining and sauteing ;)https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3965.jpgDSC_3965tada! Enjoy! https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3961.jpgDSC_3961Right out from oven. https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3956.jpgDSC_3956Place shrimp evenly on baking dish.https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3950.jpgDSC_3950What you need2014-02-27T05:29:15+00:00monthlyhttps://theseattlecook.com/2013/10/08/turkey-spinach-goat-cheese-stuffed-bell-peppers/https://theseattlecook.com/wp-content/uploads/2013/10/step-8.jpgstep 8https://theseattlecook.com/wp-content/uploads/2013/10/step-7.jpgstep 7https://theseattlecook.com/wp-content/uploads/2013/10/step-6.jpgStep 6https://theseattlecook.com/wp-content/uploads/2013/10/step-6-1.jpgStep 6.1https://theseattlecook.com/wp-content/uploads/2013/10/step-4.jpgStep 4https://theseattlecook.com/wp-content/uploads/2013/10/step-3.jpgStep 3https://theseattlecook.com/wp-content/uploads/2013/10/step-2.jpgStep 2https://theseattlecook.com/wp-content/uploads/2013/10/step-1.jpgStep 2Step 22014-02-23T20:04:54+00:00monthlyhttps://theseattlecook.com/2013/10/21/white-chocolate-coconut-rice-pudding/https://theseattlecook.com/wp-content/uploads/2013/10/rice-pudding.jpgRice PuddingWhite Chocolate Coconut Rice Pudding2014-02-23T20:04:02+00:00monthlyhttps://theseattlecook.com/2013/10/28/nw-salmon-lox-and-bagel/https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3228.jpgDSC_3228https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3227.jpgDSC_3227https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3226.jpgDSC_3226https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3225.jpgDSC_3225https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3224.jpgDSC_3224https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3223.jpgDSC_3223https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3222.jpgDSC_3222https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3221.jpgDSC_3221https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3220.jpgDSC_3220https://theseattlecook.com/wp-content/uploads/2013/10/dsc_3219.jpgDSC_32192014-02-23T20:03:46+00:00monthlyhttps://theseattlecook.com/2014/02/11/shredded-beef-enchiladas-for-a-snowy-seattle-sunday/https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3917.jpgDSC_3917https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3912.jpgDSC_3912https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3911.jpgDSC_3911https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3910.jpgDSC_3910Without olives for Mark ;)https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3908.jpgDSC_3908Corn tortillas https://theseattlecook.com/wp-content/uploads/2014/02/dsc_3906.jpgCover all sides of the chuck roast with the seasonings and place in the slow cooker. Ours is a cuisinart slow cooker2014-02-23T20:03:30+00:00monthlyhttps://theseattlecook.com/seattle-local/2013-10-29T04:54:29+00:00weekly0.6https://theseattlecook.com/2013/10/13/opening-pike-place-market/https://theseattlecook.com/wp-content/uploads/2013/10/meeting-pam-corwin-and-sharon.jpgMeeting Pam Corwin and Sharonhttps://theseattlecook.com/wp-content/uploads/2013/10/pike-place-bell.jpgPike Place BellThe official pin! https://theseattlecook.com/wp-content/uploads/2013/10/ash-ringing-the-opening-bell.jpgAsh ringing the opening bellAsh ringing the opening bell. https://theseattlecook.com/wp-content/uploads/2013/10/ash-and-i-after-ashs-speech.jpgAsh and I after Ash's speechAsh and I at the Roll call board prior to ringing the opening bell. 2013-10-21T20:25:08+00:00monthlyhttps://theseattlecook.com/2013/10/03/tasty-tortilla-soup-with-grilled-cheese-tomato-sandwiches/https://theseattlecook.com/wp-content/uploads/2013/10/simmer-for-about-1-3-hours-and-make-sure-to-taste-test.jpgSimmer for about 1-3 hours and make sure to taste test!Simmer for about 1-3 hours and make sure to taste test!https://theseattlecook.com/wp-content/uploads/2013/10/make-sure-to-rinse-the-beans.jpgMake sure to rinse the beans!Make sure to rinse the beans!https://theseattlecook.com/wp-content/uploads/2013/10/garnish-and-serve.jpgGarnish and serve!Garnish and serve!https://theseattlecook.com/wp-content/uploads/2013/10/cook-onions-and-garlic-until-translucent-and-soft1.jpgCook onions and garlic until translucent and softCook onions and garlic until translucent and softhttps://theseattlecook.com/wp-content/uploads/2013/10/add-shredded-chicken-about-20-min-prior-to-serving-and-make-grilled-cheese-sandwiches.jpgAdd shredded chicken about 20 min prior to serving and make grilled cheese sandwichesAdd shredded chicken about 20 min prior to serving and make grilled cheese sandwicheshttps://theseattlecook.com/wp-content/uploads/2013/10/cook-onions-and-garlic-until-translucent-and-soft.jpgCook onions and garlic until translucent and soft2013-10-08T21:38:31+00:00monthlyhttps://theseattlecook.com/2013/09/10/seattle-summer/https://theseattlecook.com/wp-content/uploads/2013/09/dsc_2739.jpgDSC_2739Our favorite seasonal/ transitional beer...period! 2013-09-11T17:04:30+00:00monthlyhttps://theseattlecook.com/2013/09/03/2nd-anniversary/2013-09-03T17:36:45+00:00monthlyhttps://theseattlecook.com/2013/08/13/virginia-inn-summer-salmon/2013-08-14T06:55:39+00:00monthlyhttps://theseattlecook.com/2012/07/09/the-perfect-bone-in-ribeye/https://theseattlecook.com/wp-content/uploads/2012/07/bone_in_ribeye_how_to.jpgBone_in_Ribeye_How_toJust a great cut of beef: bone'n!https://theseattlecook.com/wp-content/uploads/2012/07/bone_in_ribeye_up_close.jpgBone_in_ribeye_up_closeUp close shot of Bone-in Ribeyehttps://theseattlecook.com/wp-content/uploads/2012/07/bone_in-ribeye.jpgBone_in ribeyeBone In Ribeye. Lake Union 4th of July 20122013-08-12T19:21:57+00:00monthlyhttps://theseattlecook.com/2012/07/31/what-to-do-with-leftover-brioche-garlic-croutons/https://theseattlecook.com/wp-content/uploads/2012/07/bake-at-350-degrees-for-10-15-minutes-garlic-croutons.jpgBake at 350 degrees for 10-15 minutes. Garlic Croutons!Bake at 350 degrees for 10-15 minutes Garlic Croutons!https://theseattlecook.com/wp-content/uploads/2012/07/garlic-brioche-croutons.jpgGarlic brioche croutons!Garlic brioche croutons!https://theseattlecook.com/wp-content/uploads/2012/07/brioche-from-macrina.jpgBrioche from MacrinaBrioche from Macrina2013-08-12T19:18:08+00:00monthlyhttps://theseattlecook.com/2012/08/14/getting-a-little-crafty-with-cheese-salami/https://theseattlecook.com/wp-content/uploads/2012/08/shot-glass-to-cut-cheese.jpgShot glass to cut cheeseGetting a little crafty https://theseattlecook.com/wp-content/uploads/2012/08/havarti-and-salami.jpgHavarti and SalamiMeat and cheese plate2013-08-12T19:15:55+00:00monthlyhttps://theseattlecook.com/2012/11/04/oyster-new-year/https://theseattlecook.com/wp-content/uploads/2012/11/mr-penn-cove-the-winner.jpgMr Penn Cove the winnerMr. Penn Cove and the winners circle! Thanks for a great evening! https://theseattlecook.com/wp-content/uploads/2012/11/penn-cove-and-penn-cove.jpgPenn Cove and Penn CovePenn Cove and Mr. Penn Covehttps://theseattlecook.com/wp-content/uploads/2012/11/henderson-inlet.jpgHenderson InletJust so many types of oysters and most shuckers or oyster farmers are on site to talk about oysters!https://theseattlecook.com/wp-content/uploads/2012/11/gold-creek.jpgGold creekA great night for Gold Creek, paired well with Grey Goosehttps://theseattlecook.com/wp-content/uploads/2012/11/just-eat-em-your-own-12-dozen.jpgJust eat em your own 12 dozenAfter about 8pm almost no lines and unlimited oysters. Your own 12 dozen!https://theseattlecook.com/wp-content/uploads/2012/11/calm-cove.jpgCalm coveLiterally just eating oysters from the shuckers! Thanks Calm covehttps://theseattlecook.com/wp-content/uploads/2012/11/baywater-sweets.jpgBaywater sweetsA classic NW favorite! Baywater Sweetshttps://theseattlecook.com/wp-content/uploads/2012/11/oyster-luge-since-05.jpgOyster luge since 05Oyster luge since 2005https://theseattlecook.com/wp-content/uploads/2012/11/there-they-are.jpgThere they areOver 30 types of Oysters from all over the Puget Sound! https://theseattlecook.com/wp-content/uploads/2012/11/and-so-it-begins.jpgAnd so it begins$95 dollars unlimited wine/ oysters!2013-08-12T19:13:06+00:00monthlyhttps://theseattlecook.com/2012/11/11/my-take-on-steak-frites/https://theseattlecook.com/wp-content/uploads/2012/11/steak-frites1.jpgsteak fritesMy take on steak friteshttps://theseattlecook.com/wp-content/uploads/2012/11/steak-frites.jpgsteak fritesMy take on steak frites...2013-08-12T19:11:04+00:00monthlyhttps://theseattlecook.com/2013/01/21/just-say-yes-the-last-4-days-with-theseattlecook-friends/https://theseattlecook.com/wp-content/uploads/2013/01/roger-fisher.jpgRoger FisherRoger Fisher from Heart!https://theseattlecook.com/wp-content/uploads/2013/01/seattle-after-midnight.jpgSeattle after midnight1:33amhttps://theseattlecook.com/wp-content/uploads/2013/01/jon-rowley.jpgJon RowleyMe with Jon Rowley.https://theseattlecook.com/wp-content/uploads/2013/01/saturday-night.jpgSaturday nightTaylor Shellfish on Melrosehttps://theseattlecook.com/wp-content/uploads/2013/01/quick-new-york-strip-on-saturday.jpgQuick New York strip on SaturdayNew York strip...perfectly cooked...https://theseattlecook.com/wp-content/uploads/2013/01/friday-lunch.jpgFriday lunchI already ate lunch...but I ate lunch again...with Ash. Mudhoney at Delicactus in Pioneer Square.https://theseattlecook.com/wp-content/uploads/2013/01/thursday-dinner.jpgThursday dinnerYes to two takes on the same ingredients! 2013-08-12T19:08:00+00:00monthlyhttps://theseattlecook.com/2012/04/30/costco-burgers/https://theseattlecook.com/wp-content/uploads/2012/04/costco-burgers-2.jpgCostco Burgers 2Cigars and Costco Burgers.https://theseattlecook.com/wp-content/uploads/2012/04/costco-burgers-1.jpgCostco burgers 1We always buy the Louisiana Hot links too :) https://theseattlecook.com/wp-content/uploads/2012/04/costco-burgers.jpgCostco burgersThe spread and the bread...2013-07-30T19:26:36+00:00monthlyhttps://theseattlecook.com/2013/01/29/spicy-chicken-cilantro-and-avocado-salad-with-lime-dressing/https://theseattlecook.com/wp-content/uploads/2013/01/spicy-chicken-cilantro-and-avocado-salad-with-lime-dressing.jpgSpicy Chicken, Cilantro and Avocado Salad with Lime DressingSpicy Chicken, Cilantro and Avocado Salad with Lime Dressing! YUM and done! 8-)https://theseattlecook.com/wp-content/uploads/2013/01/mix-ingredients-in-a-large-bowl-dont-over-mix-the-avocados.jpgMix ingredients in a large bowl-- don't over mix the avocados!Mix ingredients in a large bowl-- don't over mix the avocados!https://theseattlecook.com/wp-content/uploads/2013/01/2-seasoned-chicken-breasts-baked-and-shredded.jpg2 seasoned chicken breasts baked and shredded2 seasoned chicken breasts baked and shreddedhttps://theseattlecook.com/wp-content/uploads/2013/01/spicy-chicken-cilantro-and-avocado-salad-with-lime-dressing-ingridents-with-chicken-in-pic.jpgSpicy Chicken, Cilantro and Avocado Salad with Lime Dressing ingridents with chicken in picSpicy Chicken, Cilantro and Avocado Salad with Lime Dressing ingredients with chicken in pic (part 2 :)https://theseattlecook.com/wp-content/uploads/2013/01/spicy-chicken-cilantro-and-avocado-salad-with-lime-dressing-ingridents.jpgSpicy Chicken, Cilantro and Avocado Salad with Lime Dressing ingridentsSpicy Chicken, Cilantro and Avocado Salad with Lime Dressing ingridents part 12013-07-30T19:15:14+00:00monthlyhttps://theseattlecook.com/2013/03/06/crepes-in-midtown/https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0625.jpgDSC_0625https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0624.jpgDSC_0624All three crepeshttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0623.jpgDSC_0623King Crab with scrambled egg crepehttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0622.jpgDSC_0622Not really a crepe pan but it will dohttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0619.jpgDSC_0619Mixed chives, scrambled eggs (Gordon Ramsay style) and King Crab togetherhttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0618.jpgDSC_0618Baconhttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0617.jpgCottage cheese, parsley and rasberry jamCottage cheese, parsley and raspberry jamhttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0616.jpgKing Crab meatKing Crab meathttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0615.jpgParis Eastside recipeParis Eastside recipe2013-07-30T19:10:00+00:00monthlyhttps://theseattlecook.com/2013/04/04/how-to-make-bacon-apple-pie/https://theseattlecook.com/wp-content/uploads/2013/04/bacon-6.jpgbacon 6https://theseattlecook.com/wp-content/uploads/2013/04/bacon-5.jpgbacon 5https://theseattlecook.com/wp-content/uploads/2013/04/bacon-4.jpgbacon 4Weave your lattice alternating the bacon and dough and then cut away an excess dough. https://theseattlecook.com/wp-content/uploads/2013/04/bacon-3.jpgbacon 3Strategically stack the apples in your pie dish in layers 1/3 at a time, sprinkling bacon on each layer and then adding a couple pats of butter.https://theseattlecook.com/wp-content/uploads/2013/04/bacon-2.jpgbacon 2Using kitchen scissors cut 8-9 strips of bacon in 1/2 inch pieces and cook until crispy.https://theseattlecook.com/wp-content/uploads/2013/04/bacon-1.jpgbacon 1Thinly slice your apples Combine the sugars, allspice, nutmeg and cinnamon in a small bowl and mix well. Sprinkle about 3/4 of the mixture over to apples and toss to coat. 2013-07-30T19:08:00+00:00monthlyhttps://theseattlecook.com/2013/04/09/smoked-salmon-bruschetta/https://theseattlecook.com/wp-content/uploads/2013/04/dsc_0814.jpgDSC_0814Smoked Salmon Bruschetta. A great appetizer 2013-07-30T19:04:50+00:00monthlyhttps://theseattlecook.com/2013/05/03/zucchini-soup-with-morel-mushrooms-and-crispy-kale/https://theseattlecook.com/wp-content/uploads/2013/05/dsc_0994.jpgDSC_09942013-07-30T19:00:53+00:00monthlyhttps://theseattlecook.com/2013/06/16/calamari-pasta-recipe/https://theseattlecook.com/wp-content/uploads/2013/06/dsc_1121.jpgDSC_1121Add shaved Parmesan reggiano to the dish. 2013-07-30T18:59:24+00:00monthlyhttps://theseattlecook.com/2013/07/30/how-to-make-delaurenti-lobster-ravioli/https://theseattlecook.com/wp-content/uploads/2013/07/lobster-ravioli-seattle.jpgLobster Ravioli SeattleCooked Lobster Ravioli w/ Alfredo saffron sauce. https://theseattlecook.com/wp-content/uploads/2013/07/lobster-ravioli.jpgLobster ravioliLobster Ravioli from DeLaurenti Seattle/ Pike Place 2013-08-12T01:40:14+00:00monthlyhttps://theseattlecook.com/2013/07/30/a-quick-appetizer/2013-07-31T23:13:14+00:00monthlyhttps://theseattlecook.com/2013/07/24/mckinley-springs-2009-cabernet-sauvignon/2013-07-30T08:48:00+00:00monthlyhttps://theseattlecook.com/2013/06/12/day-14-waterbrook-two-ponds-red-blend/2013-07-22T05:23:11+00:00monthlyhttps://theseattlecook.com/2013/06/12/alaska-air-cheese-plate/2013-07-22T05:23:03+00:00monthlyhttps://theseattlecook.com/2013/06/13/day-15-chimango-tempranillo-2010/2013-07-22T05:22:56+00:00monthlyhttps://theseattlecook.com/2013/06/15/day-17-portteus-late-harvest-zinfandel-2010/2013-07-22T05:22:50+00:00monthlyhttps://theseattlecook.com/2013/06/16/day-18-hightower-red-mountain-red-wine-2006/2013-07-22T05:22:43+00:00monthlyhttps://theseattlecook.com/2013/06/16/day-19-voodoo-viognier-2011/2013-07-22T05:22:38+00:00monthlyhttps://theseattlecook.com/2013/06/17/day-20-waterbrook-melange-2010/2013-07-22T05:22:31+00:00monthlyhttps://theseattlecook.com/2013/06/21/somm-movie-review/2013-07-22T05:22:25+00:00monthlyhttps://theseattlecook.com/2013/07/02/day-21-mawsons-cabernet-sauvignon-2008/2013-07-22T05:22:19+00:00monthlyhttps://theseattlecook.com/2013/07/02/day-22-2008-penfolds-shiraz-cabernet-koonunga-hill/2013-07-22T05:22:13+00:00monthlyhttps://theseattlecook.com/2013/07/02/day-23-the-crusher-rose-of-pinot-noir-2011/2013-07-22T05:22:07+00:00monthlyhttps://theseattlecook.com/2013/07/02/day-24-2009-sawtooth-syrah/2013-07-22T05:22:02+00:00monthlyhttps://theseattlecook.com/2013/07/02/day-27-coyote-canyon-winery-sangiovese-2010/2013-07-22T05:21:52+00:00monthlyhttps://theseattlecook.com/2013/07/02/day-26-faustino-vii-rioja-tempranillo-2010/2013-07-22T05:21:43+00:00monthlyhttps://theseattlecook.com/2013/07/02/day-25-both-barrels-cabernet-sauvignon-shiraz-2011/2013-07-22T05:21:35+00:00monthlyhttps://theseattlecook.com/2013/07/23/lecole-2002-columbia-valley-merlot/2013-07-22T04:48:44+00:00monthlyhttps://theseattlecook.com/2013/07/22/twisted-old-vine-zinfandel-2011-california/2013-07-22T04:40:32+00:00monthlyhttps://theseattlecook.com/2012/07/12/seattle-art-gallery/2013-07-12T18:59:04+00:00monthlyhttps://theseattlecook.com/2013/05/28/365-days-of-wine/2013-06-14T04:04:16+00:00monthlyhttps://theseattlecook.com/2013/06/13/day-16-canoe-ridge-2005-cabernet-sauvignon/2013-06-14T04:02:48+00:00monthlyhttps://theseattlecook.com/2013/06/12/day-13-wine-guerrilla-zinfandel-2011/2013-06-12T21:18:05+00:00monthlyhttps://theseattlecook.com/2013/06/12/day-12-2010-la-follette-pinot-noir-sonoma-coast/2013-06-12T21:17:58+00:00monthlyhttps://theseattlecook.com/2013/06/12/day-11-grayson-cellars-2011-zinfandel/2013-06-12T21:05:24+00:00monthlyhttps://theseattlecook.com/2013/06/12/day-10-haraszthy-amador-zinfandel-2009/2013-06-12T21:05:05+00:00monthlyhttps://theseattlecook.com/2013/06/06/day-9-alamos-malbec-mendoza-2012/https://theseattlecook.com/wp-content/uploads/2013/06/20130606-083838.jpg20130606-083838.jpg2013-06-12T21:04:31+00:00monthlyhttps://theseattlecook.com/2013/06/06/day-8-josefina-paso-robles-rose/https://theseattlecook.com/wp-content/uploads/2013/06/20130606-083241.jpg20130606-083241.jpg2013-06-12T21:03:53+00:00monthlyhttps://theseattlecook.com/2013/06/03/day-7-fish-house-sauvignon-blanc-2010/2013-06-04T08:10:05+00:00monthlyhttps://theseattlecook.com/2013/06/03/how-to-make-grilled-chicken-caesar-salad/https://theseattlecook.com/wp-content/uploads/2013/06/dsc_1108.jpgDSC_1108Sipped the Fish House went with the Cab...had to. Fish House on deck for today.https://theseattlecook.com/wp-content/uploads/2013/06/dsc_1118.jpgDSC_1118For me the salad paired well with Waterbrook Cab Sauv. 2013-06-04T05:12:50+00:00monthlyhttps://theseattlecook.com/2013/06/02/day-6-waterbrook-cabernet-sauvignon-2008/2013-06-03T07:46:38+00:00monthlyhttps://theseattlecook.com/2013/06/02/day-5-umenishiki-sake-hitosuji-junmai-ginjo/2013-06-02T19:16:30+00:00monthlyhttps://theseattlecook.com/2013/06/01/day-4-le-grand-courtage-brut-rose/2013-06-01T17:21:07+00:00monthlyhttps://theseattlecook.com/2013/05/28/365-days-of-wine-day-1/2013-05-31T21:17:11+00:00monthlyhttps://theseattlecook.com/2013/05/29/day-2-scott-paul-2007-oregon-pinot-noir/2013-05-31T21:17:03+00:00monthlyhttps://theseattlecook.com/2013/05/31/day-3-apex-cellars-brut-reserve/2013-05-31T21:16:55+00:00monthlyhttps://theseattlecook.com/2012/06/05/ceviche-with-tuna-shirmp-and-bay-scallops/https://theseattlecook.com/wp-content/uploads/2012/06/ceviche-mixed.jpgCeviche mixedCeviche will probably last 2 to 3 days if refrigerated/ covered. https://theseattlecook.com/wp-content/uploads/2012/06/ceviche-served.jpgCeviche servedAvocados add an extra texture and cut the heat from the Serranos. https://theseattlecook.com/wp-content/uploads/2012/06/ceviche-fresh.jpgCeviche freshall the ingredients for home made ceviche. 2013-05-29T20:01:29+00:00monthlyhttps://theseattlecook.com/2013/04/25/how-to-cook-filet-mignon-in-a-skillet/https://theseattlecook.com/wp-content/uploads/2013/04/dsc_0897.jpgDSC_0897https://theseattlecook.com/wp-content/uploads/2013/04/dsc_0896.jpgDSC_0896https://theseattlecook.com/wp-content/uploads/2013/04/dsc_0895.jpgDSC_0895https://theseattlecook.com/wp-content/uploads/2013/04/dsc_0894.jpgDSC_0894I surprised Ash with Sunday dinner 2013-05-03T08:27:28+00:00monthlyhttps://theseattlecook.com/2013/04/24/feta-cheese-ball-w-truffle-martini/2013-04-24T07:49:28+00:00monthlyhttps://theseattlecook.com/2013/04/17/a-tart-experience/https://theseattlecook.com/wp-content/uploads/2013/04/dsc_0818.jpgDSC_0818Asparagus Tart AND Arugulahttps://theseattlecook.com/wp-content/uploads/2013/04/dsc_0816.jpgDSC_0816Prosciutto & Egg Tart2013-04-24T07:53:34+00:00monthlyhttps://theseattlecook.com/2013/04/15/filet-mignon-w-grilled-asparagus-shitake-mushrooms-texas-sweet-onions-with-a-french-goat-cheese/2013-04-16T03:40:29+00:00monthlyhttps://theseattlecook.com/2013/04/02/chicken-mushroom-and-snow-pea-spaghetti-with-a-wine-cream-sauce-recipe/2013-09-11T17:05:49+00:00monthlyhttps://theseattlecook.com/2013/03/28/chicken-mushroom-and-snow-pea-spaghetti-with-a-wine-cream-sauce/2013-04-02T17:54:14+00:00monthlyhttps://theseattlecook.com/2013/03/18/green-waffles/2013-04-24T07:54:16+00:00monthlyhttps://theseattlecook.com/2013/03/18/st-patricks-day-idea/2013-03-19T04:30:46+00:00monthlyhttps://theseattlecook.com/2013/03/17/how-not-to-make-guinness-stew/https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0739.jpgDSC_0739Guinness stew. 2013-03-18T03:21:01+00:00monthlyhttps://theseattlecook.com/2013/03/10/roche-harbor-wedding-planning/https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0737.jpgDSC_0737Ferry ride back. https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0726.jpgDSC_0726View from dining room bar at Roche https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0724.jpgDSC_0724Waiting for bar to open :)https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0720.jpgDSC_0720Wine tasting at San Juan Vineyardshttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0714.jpgDSC_0714Posing at the wedding reception site...https://theseattlecook.com/wp-content/uploads/2013/03/dsc_0680.jpgDSC_0680Car ride uphttps://theseattlecook.com/wp-content/uploads/2013/03/dsc_0679.jpgDSC_0679Ash driving and talking (on speaker :)2013-03-10T23:53:20+00:00monthlyhttps://theseattlecook.com/2013/02/18/columbia-valley-wine-tasting/https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0518.jpgDSC_0518Driving homehttps://theseattlecook.com/wp-content/uploads/2013/02/dsc_0516.jpgDSC_0516The back of Martinez/Martinez (Sergio in the background) one of the best wines we tasted all weekend! And a great family! https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0515.jpgDSC_0515Pallets behind Martinez Martinez wineryhttps://theseattlecook.com/wp-content/uploads/2013/02/dsc_0510.jpgDSC_0510Ash with Sergio Martinez of Martinez Martinez (M2)https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0500.jpgDSC_0500Coyote Canyon barrel tastinghttps://theseattlecook.com/wp-content/uploads/2013/02/dsc_0496.jpgDSC_0496Coyote Canyon has a great rose! https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0492.jpgDSC_0492Sergio Martinez of Martinez/ Martinez getting ready for barrel tasting early Sunday morning. https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0468.jpgDSC_0468Our conductor from Fruit of the Vines tours! https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0465.jpgDSC_0465Kiona winery (Ash & Brie)https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0424.jpgDSC_0424Tasting at Hedges 2013-10-23T17:31:48+00:00monthlyhttps://theseattlecook.com/2013/02/05/this-week-we-be-juicen/https://theseattlecook.com/wp-content/uploads/2013/02/juices.jpgJuicesGreen Juice, Orange Glow Juice, Red Juicehttps://theseattlecook.com/wp-content/uploads/2013/02/chili-served-on-corn-waffles.jpgChili served on corn wafflesChili served on corn waffles2013-03-29T19:23:49+00:00monthlyhttps://theseattlecook.com/2013/02/13/the-homemade-pat-obriens-hurricane/https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0339.jpgDSC_0339NOLA BBQ Shrimphttps://theseattlecook.com/wp-content/uploads/2013/02/dsc_0336.jpgDSC_0336Topped with Maraschino Cherries! https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0327.jpgDSC_0327Adding spiced rum...since we did not have lite rum...worked out anyways :)https://theseattlecook.com/wp-content/uploads/2013/02/dsc_0325.jpgDSC_0325Juiced with juicer...grapefruit and pineapple.2013-02-19T02:17:35+00:00monthlyhttps://theseattlecook.com/2013/02/08/when-life-gives-you-juice-pulp-make-muffins/https://theseattlecook.com/wp-content/uploads/2013/02/bake-at-400-for-25-30-min.jpgBake at 400 for 25-30 minBake at 400 for 25-30 minhttps://theseattlecook.com/wp-content/uploads/2013/02/fill-each-tin-three-fourth-full.jpgFill each tin three fourth fullFill each tin 3/4 fullhttps://theseattlecook.com/wp-content/uploads/2013/02/add-mixture-to-the-pulp-and-stir.jpgAdd mixture to the pulp and stirAdd mixture to the pulp and stirhttps://theseattlecook.com/wp-content/uploads/2013/02/mix-well.jpgMix wellMix wellhttps://theseattlecook.com/wp-content/uploads/2013/02/mix-eggs-apple-sauce-oil-milk-sugar-and-vanilla-then-add-flour-cinnamon-baking-powder-salt-and-cranberries-raisins.jpgMix eggs, apple sauce, oil, milk, sugar and vanilla then add flour, cinnamon, baking powder, salt and cranberries raisinsMix eggs, apple sauce, oil, milk, sugar and vanilla then add flour, cinnamon, baking powder, salt and cranberries /raisinshttps://theseattlecook.com/wp-content/uploads/2013/02/juice-4-5-carrots-1-2-apples-and-1-orange-and-put-the-pulp-in-a-medium-bowl.jpgJuice 4-5 carrots, 1-2 apples and 1 orange and put the pulp in a medium bowlJuice 4-5 carrots, 1-2 apples and 1 orange and put the pulp in a medium bowlhttps://theseattlecook.com/wp-content/uploads/2013/02/ingredients-for-juice-muffins.jpgIngredients for Juice MuffinsIngredients for Juice Muffins2015-01-08T21:45:41+00:00monthlyhttps://theseattlecook.com/2013/01/23/super-simple-lemon-brownies/https://theseattlecook.com/wp-content/uploads/2013/01/enjoy.jpgEnjoy!Super Simple Lemon Brownies...Enjoy! https://theseattlecook.com/wp-content/uploads/2013/01/bake-for-23-25-min-at-350-degrees.jpgBake for 23-25 min at 350 degreesBake for 23-25 min at 350 degreeshttps://theseattlecook.com/wp-content/uploads/2013/01/for-the-glaze-whisk-powdered-sugar-and-remaining-lemon-zest-and-juice.jpgFor the glaze...whisk powdered sugar and remaining lemon zest and juice!For the glaze...whisk powdered sugar and remaining lemon zest and juice!https://theseattlecook.com/wp-content/uploads/2013/01/bake-lemon.jpgBake LemonPre-heat oven to 350 degreeshttps://theseattlecook.com/wp-content/uploads/2013/01/add-eggs-mixture-to-the-flour-mixture-and-beat-until-creamy.jpgAdd eggs mixture to the flour mixture and beat until creamyAdd eggs mixture to the flour mixture and beat until creamyhttps://theseattlecook.com/wp-content/uploads/2013/01/whisk-eggs-lemon-zest-and-juice.jpgWhisk eggs, lemon zest and juiceWhisk eggs, lemon zest and juicehttps://theseattlecook.com/wp-content/uploads/2013/01/zest-and-juice-2-to-3-lemons.jpgZest and juice 2 to 3 lemons!Zest and juice 2 to 3 lemons!2013-01-29T22:49:31+00:00monthlyhttps://theseattlecook.com/2013/01/14/saturday-steak-and-eggs/https://theseattlecook.com/wp-content/uploads/2013/01/steak-and-eggs.jpgsteak and eggsSteak and eggs from Rain Shadow Meats (Melrose Market)2013-01-21T23:58:26+00:00monthlyhttps://theseattlecook.com/2013/01/10/what-to-cook-for-my-wife/https://theseattlecook.com/wp-content/uploads/2013/01/fish-tacos-for-my-wife.jpgfish tacos for my wifeHopefully the picture does this justice. I was just so hungry at that point :)https://theseattlecook.com/wp-content/uploads/2013/01/pressing-on-the-fish.jpgpressing on the fishPressing on the fish in a hot pan helps it not stick just FYI. Yeah that my all-inclusive bracelet :)https://theseattlecook.com/wp-content/uploads/2013/01/fish-taco-ingridents.jpgFish taco ingridentsIngredients for fish tacos...kiwi, jalapeno, avocado, beef steak tomato, shallot and cilantro2013-01-14T21:38:19+00:00monthlyhttps://theseattlecook.com/2012/12/18/my-version-of-grandma-nancys-mint-chocolate-chip-meringue-cookies/https://theseattlecook.com/wp-content/uploads/2012/12/grandma-nancys-mint-chocolate-chip-meringue-cookies.jpgGrandma Nancy's Mint Chocolate Chip Meringue CookiesGrandma Nancy's Mint Chocolate Chip Meringue Cookieshttps://theseattlecook.com/wp-content/uploads/2012/12/use-a-quarter-cup-to-drop-the-meringues-on-the-baking-sheets.jpgUse a quarter cup to drop the meringues on the baking sheetsUse a quarter cup to drop the meringues on the baking sheetshttps://theseattlecook.com/wp-content/uploads/2012/12/beat-sugar-in-until-mixture-is-stiff-and-shiny-then-add-the-chips.jpgBeat sugar in until mixture is stiff and shiny...then add the chips!Beat sugar in until mixture is stiff and shiny...then add the chips!https://theseattlecook.com/wp-content/uploads/2012/12/beat-egg-whites-salt-cream-of-tartar-vanilla.jpgBeat egg whites, salt, cream of tartar, vanillaBeat egg whites, salt, cream of tartar, vanillahttps://theseattlecook.com/wp-content/uploads/2012/12/what-you-need-inspired-by-martha-stewarts-recipe.jpgWhat you need (inspired by Martha Stewart's recipe)What you need (inspired by Martha Stewart's recipe)2013-01-10T22:14:11+00:00monthlyhttps://theseattlecook.com/2012/12/20/great-grandma-nevas-pimento-cheese/https://theseattlecook.com/wp-content/uploads/2012/12/make-sure-to-store-in-an-airtight-containers.jpgMake sure to store in an airtight container(s)!Make sure to store in an airtight container(s)!https://theseattlecook.com/wp-content/uploads/2012/12/stir-in-pimentos.jpgStir in pimentosStir in pimentoshttps://theseattlecook.com/wp-content/uploads/2012/12/transfer-to-a-bowl-and-immediately-add-the-pimentos.jpgTransfer to a bowl and immediately add the pimentosTransfer to a bowl and immediately add the pimentoshttps://theseattlecook.com/wp-content/uploads/2012/12/melt-the-cheese-and-milk-on-a-double-boiler-stir-stir-stir.jpgMelt the cheese and milk on a double boiler...stir, stir, stir!Melt the cheese and milk on a double boiler...stir, stir, stir!https://theseattlecook.com/wp-content/uploads/2012/12/ingredients-for-great-grandma-nevas-pimento-cheese.jpgIngredients for Great Grandma Neva's Pimento CheeseIngredients for Great Grandma Neva's Pimento Cheese2013-01-10T22:13:59+00:00monthlyhttps://theseattlecook.com/2012/12/24/warm-holiday-martini/https://theseattlecook.com/wp-content/uploads/2012/12/20121224-175511.jpg20121224-175511.jpg2013-01-19T03:33:54+00:00monthlyhttps://theseattlecook.com/2012/12/24/honeycomb-holidays/https://theseattlecook.com/wp-content/uploads/2012/12/20121224-161130.jpg20121224-161130.jpghttps://theseattlecook.com/wp-content/uploads/2012/12/20121224-161118.jpg20121224-161118.jpghttps://theseattlecook.com/wp-content/uploads/2012/12/20121224-161043.jpg20121224-161043.jpghttps://theseattlecook.com/wp-content/uploads/2012/12/20121224-161030.jpg20121224-161030.jpg2012-12-25T00:24:36+00:00monthlyhttps://theseattlecook.com/2012/12/21/feliz-navidad-from-the-seattle-cook-jose-feliciano/2012-12-21T20:12:33+00:00monthlyhttps://theseattlecook.com/2012/12/13/holiday-myzithra-pasta/https://theseattlecook.com/wp-content/uploads/2012/12/holiday-myzithra-pasta-simple-quick-light-and-very-delicious-perfect-for-the-holidays.jpgHoliday Myzithra Pasta! Simple, quick, light and very delicious! Perfect for the holidays....Holiday Myzithra Pasta! Simple, quick, light and very delicious! Perfect for the holidays....Mark decorating his side of the gingerbread house in the background :0)2012-12-18T19:14:38+00:00monthlyhttps://theseattlecook.com/2012/12/14/ash-wrapping-mistletoe/https://theseattlecook.com/wp-content/uploads/2012/12/20121214-225823.jpg20121214-225823.jpg2012-12-15T06:59:21+00:00monthlyhttps://theseattlecook.com/2012/11/11/urban-ashley-new-site-for-seattle-real-estate/2012-12-14T21:15:01+00:00monthlyhttps://theseattlecook.com/2012/12/02/what-to-do-with-leftover-eggnog-eggnog-french-toast/https://theseattlecook.com/wp-content/uploads/2012/12/eggnog-french-toast.jpgEggnog French ToastEggnog French Toasthttps://theseattlecook.com/wp-content/uploads/2012/12/transfer-eggnog-mixture-into-a-shallow-dish.jpgTransfer eggnog mixture into a shallow dishTransfer eggnog mixture into a shallow dishhttps://theseattlecook.com/wp-content/uploads/2012/12/slice-bread-into-1inch-slices.jpgSlice bread into 1inch slicesSlice bread into 1inch sliceshttps://theseattlecook.com/wp-content/uploads/2012/12/fresh-loaf-from-dahlia-bakery.jpgFresh Loaf from Dahlia Bakery!Fresh Loaf from Dahlia Bakery!2012-12-13T20:26:58+00:00monthlyhttps://theseattlecook.com/2012/12/11/ash-on-facebook/2012-12-12T05:53:47+00:00monthlyhttps://theseattlecook.com/2012/12/10/thanks-to-our-family-and-friends-who-came-out/2012-12-10T19:54:28+00:00monthlyhttps://theseattlecook.com/2012/12/05/jack-christmas/2012-12-10T19:49:14+00:00monthlyhttps://theseattlecook.com/2012/12/04/attn-salmon-lovers-sockeye-special-at-whole-foods-127/2012-12-10T19:49:03+00:00monthlyhttps://theseattlecook.com/2012/12/09/holiday-party-success/https://theseattlecook.com/wp-content/uploads/2012/12/20121209-180010.jpg20121209-180010.jpg2012-12-10T02:00:22+00:00monthlyhttps://theseattlecook.com/2012/11/26/thanksgiving-and-knutzens-meats/https://theseattlecook.com/wp-content/uploads/2012/11/knutzen-meats.jpgKnutzen meatsThanks E!2012-12-02T23:45:50+00:00monthlyhttps://theseattlecook.com/2012/11/27/martini-onions/https://theseattlecook.com/wp-content/uploads/2012/11/martini-onion-label-22222.jpgmartini onion label 22222A while back, Ash and I were going to get into the martini onion business (we even had the labels made, pic above). Then I had a falling out with martini's but now we are back! First batch should be ready by February 2012 :)2012-12-02T23:45:46+00:00monthlyhttps://theseattlecook.com/2012/11/28/marks-jet-city-eggnog/https://theseattlecook.com/wp-content/uploads/2012/11/eggnog-jack.jpgEggnog jackHe is photogenic.https://theseattlecook.com/wp-content/uploads/2012/11/eggnog-nailed-it.jpgeggnog nailed itNailed it. https://theseattlecook.com/wp-content/uploads/2012/11/eggnog-jetcity.jpgeggnog jetcityMixing to taste :) Just add sugar...you'll know :)https://theseattlecook.com/wp-content/uploads/2012/11/eggnog-mixing.jpgEggnog mixingSlowly pouring into yolk mixing bowl2012-12-02T23:45:38+00:00monthlyhttps://theseattlecook.com/2012/11/12/lazy-sunday-peanut-butter-nutella-marshmallow-bars/https://theseattlecook.com/wp-content/uploads/2012/11/spread-in-prepared-pan-and-refrigerate-for-at-least-an-hour.jpgSpread in prepared pan and refrigerate for at least an hourSpread in prepared pan and refrigerate for at least an hourhttps://theseattlecook.com/wp-content/uploads/2012/11/stir-until-creamy-and-remove-from-heat.jpgStir until creamy and remove from heatStir until creamy and remove from heathttps://theseattlecook.com/wp-content/uploads/2012/11/pour-in-butterscotch-chips-and-vanilla.jpgPour in butterscotch chips and vanillaPour in butterscotch chips and vanillahttps://theseattlecook.com/wp-content/uploads/2012/11/melt-butter-nutella-and-peanut-butter-on-low-in-a-large-pot.jpgMelt butter, Nutella and Peanut Butter on low in a large potMelt butter, Nutella and Peanut Butter on low in a large pot2012-11-26T20:03:01+00:00monthlyhttps://theseattlecook.com/2012/11/13/something-broccoli/https://theseattlecook.com/wp-content/uploads/2012/11/something-broccoli.jpgSomething Broccolia great meal to complement...Ashley's salad :)2012-11-26T20:02:56+00:00monthlyhttps://theseattlecook.com/2012/11/08/the-broccoli-battle/https://theseattlecook.com/wp-content/uploads/2012/11/marks-photo-of-my-salad.jpgMark's photo of my saladMark's photo of my saladhttps://theseattlecook.com/wp-content/uploads/2012/11/my-photo-of-broccoli-salad.jpgMy photo of broccoli bacon saladMy photo of broccoli bacon saladhttps://theseattlecook.com/wp-content/uploads/2012/11/prepare-your-dressing-in-a-smaller-bowl-and-then-combine.jpgPrepare your dressing in a smaller bowl and then combine!Prepare your dressing in a smaller bowl and then combine!2012-11-11T18:55:17+00:00monthlyhttps://theseattlecook.com/2012/11/09/pumpkin-spice-everything-and-bread-pudding/https://theseattlecook.com/wp-content/uploads/2012/11/pumkin-spice-bread-pudding.jpgpumkin spice bread puddingPumkin spice bread pudding...the holidays are here!https://theseattlecook.com/wp-content/uploads/2012/11/pop-in-the-oven-for-35-40-minutes.jpgPop in the oven for 35-40 minutesPop in the oven for 35-40 minuteshttps://theseattlecook.com/wp-content/uploads/2012/11/cut-brioche-and-place-in-a-baking-dish-with-raisins-and-milk-and-cream.jpgCut brioche and place in a baking dish with raisins and milk and creamCut brioche and place in a baking dish with raisins and milk and creamhttps://theseattlecook.com/wp-content/uploads/2012/11/blend-well.jpgblend wellBlend wellhttps://theseattlecook.com/wp-content/uploads/2012/11/combine-eggs-sugars-pumpkin-butter-spices-and-vanilla-and-blend-well.jpgCombine eggs, sugars, pumpkin, butter, spices and vanilla and blend wellCombine eggs, sugars, pumpkin, butter, spices and vanilla and blend wellhttps://theseattlecook.com/wp-content/uploads/2012/11/ingredients-for-pumpkin-spice-bread-pudding.jpgIngredients for Pumpkin Spice Bread PuddingIngredients for Pumpkin Spice Bread Pudding2012-11-30T09:00:29+00:00monthlyhttps://theseattlecook.com/2012/10/29/steamed-dungeness-crab-seattle-style/https://theseattlecook.com/wp-content/uploads/2012/10/steamer-insert.jpgSteamer insertSteamer inserthttps://theseattlecook.com/wp-content/uploads/2012/10/ash-on-sunday-with-dinner-in-hand.jpgAsh on Sunday with dinner in handAsh with dinner 8-)https://theseattlecook.com/wp-content/uploads/2012/10/crab-taylor-shellfish.jpgCrab Taylor ShellfishCrab from Taylor Shellfish https://theseattlecook.com/wp-content/uploads/2012/10/mark-with-steamed-crab.jpgMark with steamed crabMark with steamed crab (he shaved his beard for Halloween :0)2012-11-04T22:40:40+00:00monthlyhttps://theseattlecook.com/2012/11/01/dark-cold-windy-rainy-truffle-bacon-potato-soup/https://theseattlecook.com/wp-content/uploads/2012/11/truffle-bacon-potato-soup.jpgTruffle bacon potato soup!Truffle bacon potato soup!https://theseattlecook.com/wp-content/uploads/2012/11/add-the-truffle-slices-do-not-boil.jpgAdd the truffle slices! Do not boil!!Add the truffle slices! Do not boil!!https://theseattlecook.com/wp-content/uploads/2012/11/4-tsp-of-chicken-base-mixed-with-1-cup-hot-potato-water.jpg4 tsp of Chicken base mixed with 1 cup hot potato water4 tsp of Chicken base mixed with 1 cup hot potato waterhttps://theseattlecook.com/wp-content/uploads/2012/11/add-8-cups-of-milk.jpgAdd 8 cups of milkAdd 8 cups of milkhttps://theseattlecook.com/wp-content/uploads/2012/11/sautc3a9-garlic-onions-and-celery-in-white-truffle-oil-for-5-min.jpgSauté garlic, onions and celery in white truffle oil for 5 minSauté garlic, onions and celery in white truffle oil for 5 minhttps://theseattlecook.com/wp-content/uploads/2012/11/crisp-bacon.jpgCrisp baconCrisp baconhttps://theseattlecook.com/wp-content/uploads/2012/11/boil-the-potatoes-for-about-10-minutes.jpgBoil the potatoes for about 10 minutesBoil the potatoes for about 10 minutes2012-11-06T00:13:57+00:00monthlyhttps://theseattlecook.com/2012/10/28/flavour-gallery/https://theseattlecook.com/wp-content/uploads/2012/10/flavour-gallery-note.jpgFlavour Gallery noteThe kind note! https://theseattlecook.com/wp-content/uploads/2012/10/flavour-gallery.jpgFlavour GalleryLove it! Ash got a shirt....and we finally have grocery bags! Seattle passed a law banning plastic bags from grocery stores...now we can stop paying extra for paper. Thanks Erin and Alfredo!2013-07-22T04:37:25+00:00monthlyhttps://theseattlecook.com/2012/10/22/minestrone-monday/https://theseattlecook.com/wp-content/uploads/2012/10/mark-was-hungry.jpgMark was hungryMark ate the presentation bowl...this was his second serving ;0)https://theseattlecook.com/wp-content/uploads/2012/10/adding-broth-to-minestrone.jpgAdding broth to MinestroneAdding broth to Minestronehttps://theseattlecook.com/wp-content/uploads/2012/10/minestrone-quick-cook.jpgMinestrone quick cookSauteed the veggies2012-10-28T21:07:18+00:00monthlyhttps://theseattlecook.com/2012/10/23/simple-bacon-truffle-brussels-sprouts/https://theseattlecook.com/wp-content/uploads/2012/10/brussel-sprouts.jpgBrussel sproutsOven baked truffled brussels sprouts with baconhttps://theseattlecook.com/wp-content/uploads/2012/10/brussel-sprouts-in-the-oven.jpgbrussel sprouts in the ovenSprouts before baconhttps://theseattlecook.com/wp-content/uploads/2012/10/brussel-sprouts-bacon.jpgbrussel sprouts baconPlace bacon pieces in a small sauce pan and cook on med-low heat.2012-10-28T21:07:14+00:00monthlyhttps://theseattlecook.com/2012/10/24/cape-cod-bohemian/https://theseattlecook.com/wp-content/uploads/2012/10/img_8431_2_3_fused.jpgIMG_8431_2_3_fusedJack's new home! https://theseattlecook.com/wp-content/uploads/2012/10/img_8436_37_38_39_40_fused.jpgIMG_8436_37_38_39_40_fusedKitchen with back-splashhttps://theseattlecook.com/wp-content/uploads/2012/10/img_8425_6_7_8_9_fused.jpgIMG_8425_6_7_8_9_fusedOur Living Room2012-10-28T21:07:09+00:00monthlyhttps://theseattlecook.com/2012/10/27/halloween-seattle-2012/https://theseattlecook.com/wp-content/uploads/2012/10/20121027-085046.jpg20121027-085046.jpg2012-10-28T21:07:05+00:00monthlyhttps://theseattlecook.com/2012/10/16/our-facebook-page/2012-10-22T09:10:06+00:00monthlyhttps://theseattlecook.com/2012/10/18/dinner-tonight/2012-10-22T09:09:55+00:00monthlyhttps://theseattlecook.com/2012/10/19/damn/https://theseattlecook.com/wp-content/uploads/2012/10/filet-from-rain-shadow-meats1.jpgFilet from Rain Shadow MeatsFilet from Rain Shadow Meats with Asparagus and potatoes still in the ovenhttps://theseattlecook.com/wp-content/uploads/2012/10/filet-mignon-in-skillet.jpgFilet Mignon in Skillethttps://theseattlecook.com/wp-content/uploads/2012/10/potatoes-by-ash.jpgpotatoes by ashPotatoes by Ashhttps://theseattlecook.com/wp-content/uploads/2012/10/filet-from-rain-shadow-meats.jpgFilet from Rain Shadow Meatshttps://theseattlecook.com/wp-content/uploads/2012/10/ingredients-filet-potatoes-asparagus.jpgIngredients....filet potatoes asparagusIngredients....filet potatoes asparagus2013-05-10T21:58:11+00:00monthlyhttps://theseattlecook.com/2012/10/12/and-the-winner-is/https://theseattlecook.com/wp-content/uploads/2012/10/americanlampproamwin.jpgAmericanLampProAmWINThanks Chef Delgado & team from Barking Frog, American Lamb Board and all those that voted! Best week of 2012! 2012-10-16T18:06:47+00:00monthlyhttps://theseattlecook.com/2012/10/08/thanks-a-million/https://theseattlecook.com/wp-content/uploads/2012/10/see-ya-dublin.jpgSee ya dublinSee ya Dublin! Headed to Paris! https://theseattlecook.com/wp-content/uploads/2012/10/o-connells.jpgO Connells24 hours at O Connells in Galway.https://theseattlecook.com/wp-content/uploads/2012/10/galway-international-oyster-festival.jpgGalway international oyster festivalMade it! https://theseattlecook.com/wp-content/uploads/2012/10/cliffs.jpgCliffsQuick stop at the Cliffs of Mohrhttps://theseattlecook.com/wp-content/uploads/2012/10/new-car.jpgNew carAfter a night of hard partying in Limerick...we picked up our new car at 9am. Thanks Enterprise. https://theseattlecook.com/wp-content/uploads/2012/10/car-breaks-down-in-limerick.jpgCar breaks down in limerickFirst car being towed, thanks Jake. https://theseattlecook.com/wp-content/uploads/2012/10/trag-2.jpgtrag 2Trag Retreat! Thanks Sarah! https://theseattlecook.com/wp-content/uploads/2012/10/trag-1.jpgTrag 1Tragumna in the background, yeah that's a hot tub too.https://theseattlecook.com/wp-content/uploads/2012/10/landing-in-dublin.jpgLanding in DublinAer Lingus approach into Dublin2012-10-12T18:26:54+00:00monthlyhttps://theseattlecook.com/2012/10/09/jacks-new-home/https://theseattlecook.com/wp-content/uploads/2012/10/jacks-new-home.jpgJacks new home2012-12-12T19:24:48+00:00monthlyhttps://theseattlecook.com/2012/09/05/a-little-update-from-tsc/https://theseattlecook.com/wp-content/uploads/2012/09/bachelor.jpgBachelorOn top of Mt. Bachelor with Ash. https://theseattlecook.com/wp-content/uploads/2012/09/jack-in-the-car.jpgJack in the carRoad trip for Labor day with Jack and Ash...Maggie is in the back :) 2012-10-09T17:15:10+00:00monthlyhttps://theseattlecook.com/2012/09/06/cilantro-cucumber-salad/https://theseattlecook.com/wp-content/uploads/2012/09/cilantro-cucumber-salad.jpgCilantro Cucumber SaladCilantro Cucumber Salad2012-10-08T21:33:52+00:00monthlyhttps://theseattlecook.com/2012/09/09/queensland-chicken-and-shrimp/https://theseattlecook.com/wp-content/uploads/2012/09/20120909-215455.jpg20120909-215455.jpg2012-10-09T15:05:06+00:00monthlyhttps://theseattlecook.com/2012/08/19/american-lamb-pro-am/https://theseattlecook.com/wp-content/uploads/2012/08/gyro.jpggyroPita sandwich with Herb roasted Lamb and a cucumber, tarragon yogurt dressing. https://theseattlecook.com/wp-content/uploads/2012/08/lamb-mango-salad.jpgLamb mango saladLamb Mango Salad with a pomegranate Dijon dressinghttps://theseattlecook.com/wp-content/uploads/2012/08/toasted.jpgToastedHerb crusted and cooked to perfectionhttps://theseattlecook.com/wp-content/uploads/2012/08/herb-crusted.jpgherb crustedRoasted https://theseattlecook.com/wp-content/uploads/2012/08/cooked-perfectly.jpgCooked perfectlyCooked perfectlyhttps://theseattlecook.com/wp-content/uploads/2012/08/ash-looks-good.jpgAsh looks goodShe loves it. https://theseattlecook.com/wp-content/uploads/2012/08/on-the-grill.jpgon the grillSearing/ charring the leg of lambhttps://theseattlecook.com/wp-content/uploads/2012/08/hickory-wood-chips.jpgHickory wood chipsHickory wood chipshttps://theseattlecook.com/wp-content/uploads/2012/08/ash-tying-up-the-lamb.jpgAsh tying up the lambTied uphttps://theseattlecook.com/wp-content/uploads/2012/08/tied-up.jpgTied upAsh tied it up.2012-09-05T17:24:31+00:00monthlyhttps://theseattlecook.com/2012/08/21/tomato-basil-chickpea-salad/https://theseattlecook.com/wp-content/uploads/2012/08/chickpea-salad-2.jpgChickpea salad 2Tomato, Basil & Chickpea Salad w/ a little rosehttps://theseattlecook.com/wp-content/uploads/2012/08/tomato-basil-chickpea-salad.jpgTomato, Basil & Chickpea SaladTomato, Basil & Chickpea Saladhttps://theseattlecook.com/wp-content/uploads/2012/08/combined-ingredients-in-a-bowl-and-season-to-taste.jpgCombined ingredients in a bowl and season to taste!Combined ingredients in a bowl and season to taste!https://theseattlecook.com/wp-content/uploads/2012/08/chickpea-salad.jpgChickpea saladIngredients for Chick pea salad2012-09-05T17:24:19+00:00monthlyhttps://theseattlecook.com/2012/08/22/peanut-butter-and-nutella-cookies/https://theseattlecook.com/wp-content/uploads/2012/08/bake-for-10-minutes-and-enjoy.jpgBake for 10 minutes and enjoy!Bake for 10 minutes and enjoy! (NOTE: I was so excited, I forgot to take a finishing photo- oops!)https://theseattlecook.com/wp-content/uploads/2012/08/after-refrigerating-scoop-the-dough-onto-prepared-cookie-sheets.jpgAfter refrigerating, scoop the dough onto prepared cookie sheetsAfter refrigerating, scoop the dough onto prepared cookie sheetshttps://theseattlecook.com/wp-content/uploads/2012/08/mix-all-ingredients-while-adding-the-flour-mixture-one-third-at-a-time.jpgMix all ingredients while adding the flour mixture one-third at a timeMix all ingredients while adding the flour mixture one-third at a timehttps://theseattlecook.com/wp-content/uploads/2012/08/ingredients-for-peanut-butter-and-nutella-cookies.jpgIngredients for Peanut Butter and Nutella CookiesIngredients for Peanut Butter and Nutella Cookies2012-09-05T17:24:07+00:00monthlyhttps://theseattlecook.com/2012/08/23/zucchini-squash-bake/https://theseattlecook.com/wp-content/uploads/2012/08/zucchini-and-squash-bake.jpgZucchini and Squash BakeZucchini and Squash Bakehttps://theseattlecook.com/wp-content/uploads/2012/08/bake-at-375-for-25-min-sprinkle-leftover-cheese-and-bake-for-another-10-15.jpgBake at 375 for 25 min, sprinkle leftover cheese and bake for another 10-15Bake at 375 for 25 min, sprinkle leftover cheese and bake for another 10-15https://theseattlecook.com/wp-content/uploads/2012/08/put-the-veggies-in-a-baking-dish-that-has-been-coated-with-olive-oil.jpgPut the veggies in a baking dish that has been coated with olive oilPut the veggies in a baking dish that has been coated with olive oilhttps://theseattlecook.com/wp-content/uploads/2012/08/combine-all-ingredients-in-a-large-both-leaving-half-cup-parmesan-aside.jpgCombine all ingredients in a large both leaving half cup parmesan asideCombine all ingredients in a large both leaving half cup Parmesan asidehttps://theseattlecook.com/wp-content/uploads/2012/08/ingredients-for-zucchini-and-squash-bake.jpgIngredients for Zucchini and Squash BakeIngredients for Zucchini and Squash Bake2012-09-05T17:21:17+00:00monthlyhttps://theseattlecook.com/2012/08/15/julia-childs-b-day/https://theseattlecook.com/wp-content/uploads/2012/08/julia-childs-b-day.jpgJulia Childs B-day2012-08-19T22:51:24+00:00monthlyhttps://theseattlecook.com/2012/08/12/classic-nola-bbq-shrimp/https://theseattlecook.com/wp-content/uploads/2012/08/bake-at-400-degrees-for-15-20-minutes-and-serve-immediately-with-a-sliced-baguette.jpgBake at 400 degrees for 15-20 minutes and serve immediately with a sliced baguette!Bake at 400 degrees for 15-20 minutes and serve immediately with a sliced baguette!https://theseattlecook.com/wp-content/uploads/2012/08/let-the-shrimp-marinate-for-at-least-3-hours-adding-lemon-slices-on-top-for-a-bit-of-citrus.jpgLet the shrimp marinate for at least 3 hours adding lemon slices on top for a bit of citrus!Let the shrimp marinate for at least 3 hours adding lemon slices on top for a bit of citrus!2012-08-14T18:46:30+00:00monthlyhttps://theseattlecook.com/2012/08/13/happy-hour-saturday/https://theseattlecook.com/wp-content/uploads/2012/08/happy-hour-friday-aug-10.jpgHappy Hour Friday Aug 102012-08-13T22:34:03+00:00monthlyhttps://theseattlecook.com/2012/08/07/costco-pork-loin/https://theseattlecook.com/wp-content/uploads/2012/08/let-sit-for-3-minutes.jpgLet sit for 3 minutesLet sit for at least 3 minutes prior to slicing. FYI internal temperature should be around 145 to 150 degrees. https://theseattlecook.com/wp-content/uploads/2012/08/dry-rubbed-prok-loin-from-costco.jpgDry rubbed prok loin from costcoDry rubbed pork loin from Costcohttps://theseattlecook.com/wp-content/uploads/2012/08/dry-your-prok-loin.jpgDry your prok loinDry your pork loin. Costco sells pork loin in two packs or just one really big one. https://theseattlecook.com/wp-content/uploads/2012/08/how-to-make-a-brine-for-pork-loin.jpgHow to make a brine for pork loinMaking a brine for pork loin...in my opinion, softens up the pork for cooking, making it juicer than if the loin was just placed on the grill.2013-05-10T21:46:38+00:00monthlyhttps://theseattlecook.com/2012/08/08/mushroom-cap-pizza/https://theseattlecook.com/wp-content/uploads/2012/08/portabella-mushroom-pizza.jpgPortabella mushroom pizza2012-08-12T23:14:56+00:00monthlyhttps://theseattlecook.com/2012/08/09/steamed-manila-clams-with-green-curry-chili-basil-lemongrass/https://theseattlecook.com/wp-content/uploads/2012/08/steamed-manila-clams-with-green-curry-chili-basil-lemongrass.jpgSteamed Manila Clams with Green Curry, Chili, Basil & LemongrassSteamed Manila Clams with Green Curry, Chili, Basil & Lemongrasshttps://theseattlecook.com/wp-content/uploads/2012/08/steamed-manila-clams.jpgsteamed manila clamsSteamed manila clams ingredients2012-08-12T23:14:43+00:00monthlyhttps://theseattlecook.com/2012/08/06/how-to-make-koobideh/https://theseattlecook.com/wp-content/uploads/2012/08/koobideh-kabobs-seattle.jpgKoobideh Kabobs seattleKoobideh Kabobs in Seattlehttps://theseattlecook.com/wp-content/uploads/2012/08/how-to-make-koobideh.jpghow to make koobidehI did grill on foil. Just because we do not have skewers anymore :(2012-08-09T20:31:44+00:00monthlyhttps://theseattlecook.com/2012/08/05/friday-night-happy-hour-chicken-lettuce-wraps/https://theseattlecook.com/wp-content/uploads/2012/08/spoon-the-chicken-on-top-of-a-lettuce-leaf-and-garnish-with-a-bit-of-daikon.jpgSpoon the chicken on top of a lettuce leaf and garnish with a bit of daikon!Spoon the chicken on top of a lettuce leaf and garnish with a bit of daikon!https://theseattlecook.com/wp-content/uploads/2012/08/cook-ground-chicken-onions-salt-and-pepper-in-a-medium-skillet.jpgCook ground chicken, onions, salt and pepper in a medium skilletCook ground chicken, onions, salt and pepper in a medium skillet2012-08-07T23:07:05+00:00monthlyhttps://theseattlecook.com/2012/08/01/brioche-bread-pudding/https://theseattlecook.com/wp-content/uploads/2012/08/bake-at-350-degree-for-about-45-minutes-and-serve-warm-with-powdered-sugar.jpgBake at 350 degree for about 45 minutes and serve warm with powdered sugarBake at 350 degree for about 45 minutes and serve warm with powdered sugarhttps://theseattlecook.com/wp-content/uploads/2012/08/pour-whisked-milk-eggs-sugar-salt-cinnamon-nutmeg-and-vanilla-over-the-bread.jpgPour whisked milk, eggs, sugar, salt, cinnamon, nutmeg and vanilla over the breadPour whisked milk, eggs, sugar, salt, cinnamon, nutmeg and vanilla over the breadhttps://theseattlecook.com/wp-content/uploads/2012/08/place-your-leftover-brioche-and-raisins-in-a-baking-dish.jpgPlace your leftover brioche and raisins in a baking dishPlace your leftover brioche and raisins in a baking dishhttps://theseattlecook.com/wp-content/uploads/2012/08/brioche-bread-pudding.jpgBrioche Bread Pudding!Brioche Bread Pudding!2012-09-05T17:18:54+00:00monthlyhttps://theseattlecook.com/2012/08/02/bacon-arugula-and-tomato-sandwich-with-avacado-bleu-cheese-spread/https://theseattlecook.com/wp-content/uploads/2012/08/bacon-arugula-and-tomato-sandwich-with-avacado-bleu-cheese-spread.jpgBacon, Arugula and Tomato Sandwich with Avacado & Bleu Cheese Spread2012-08-06T04:35:22+00:00monthlyhttps://theseattlecook.com/2012/07/25/323am-mac-and-cheese/https://theseattlecook.com/wp-content/uploads/2012/08/drunk-mac-and-cheese.jpgDrunk mac and cheese2012-08-01T20:55:18+00:00monthlyhttps://theseattlecook.com/2012/07/23/like-mother-like-daughter/https://theseattlecook.com/wp-content/uploads/2012/07/lasagna.jpgLasagna2012-08-01T00:12:35+00:00monthlyhttps://theseattlecook.com/2012/07/25/awesome-eggs-continued/https://theseattlecook.com/wp-content/uploads/2012/07/awesome-eggs.jpgAwesome eggs2012-08-01T00:12:22+00:00monthlyhttps://theseattlecook.com/2012/07/26/german-chocolate-cake/https://theseattlecook.com/wp-content/uploads/2012/07/a-slice-of-german-chocolate-cake.jpgA slice of german chocolate cakeand a slice of german chocolate cake for me :0)https://theseattlecook.com/wp-content/uploads/2012/07/happy-birthday.jpgHappy BirthdayHappy Birthday Hayes!https://theseattlecook.com/wp-content/uploads/2012/07/german-chocolate-cake.jpgGerman chocolate cake German chocolate cake, Done!https://theseattlecook.com/wp-content/uploads/2012/07/over-medium-heat-combine-ingredients-and-cool.jpgOver medium heat, combine ingredients and coolOver medium heat, combine ingredients and coolhttps://theseattlecook.com/wp-content/uploads/2012/07/coconut-pecan-frosting.jpgCoconut Pecan FrostingCoconut Pecan Frostinghttps://theseattlecook.com/wp-content/uploads/2012/07/let-cool-for-15-20-minutes-before-removing-from-the-pans.jpgLet cool for 15-20 minutes before removing from the pansLet cool for 15-20 minutes before removing from the panshttps://theseattlecook.com/wp-content/uploads/2012/07/divide-evenly-among-three-buttered-floured-9-inch-rounds.jpgDivide evenly among three buttered-floured 9 inch roundsDivide evenly among three buttered-floured 9 inch roundshttps://theseattlecook.com/wp-content/uploads/2012/07/soft-fluffy-and-tasty-cake-batter-ready-for-the-oven.jpgSoft, fluffy and tasty cake batter ready for the oven!Soft, fluffy and tasty cake batter ready for the oven!https://theseattlecook.com/wp-content/uploads/2012/07/sift-flour-cocoa-powder-baking-powder-baking-soda-and-salt.jpgSift flour, cocoa powder, baking powder, baking soda and saltSift flour, cocoa powder, baking powder, baking soda and salt2012-08-01T00:12:09+00:00monthlyhttps://theseattlecook.com/2012/07/27/two-keepahs/https://theseattlecook.com/wp-content/uploads/2012/07/marks-salmon.jpgMark's SalmonWild Salmon served over arugula with sauteed yellow zucchini and a strawberry jam https://theseattlecook.com/wp-content/uploads/2012/07/ashleys-salmon.jpgAshley's SalmonASH: Salmon over Seasoned Arugula, Parmesan Poached Egg & Roasted Zucchini 2012-08-01T00:12:03+00:00monthlyhttps://theseattlecook.com/2012/07/14/bastille-day-with-ash/https://theseattlecook.com/wp-content/uploads/2012/07/20120715-143442.jpg20120715-143442.jpghttps://theseattlecook.com/wp-content/uploads/2012/07/20120714-160617.jpg20120714-160617.jpghttps://theseattlecook.com/wp-content/uploads/2012/07/20120714-153429.jpg20120714-153429.jpghttps://theseattlecook.com/wp-content/uploads/2012/07/20120714-152804.jpg20120714-152804.jpg2012-07-24T00:18:46+00:00monthlyhttps://theseattlecook.com/2012/07/21/happy-hour-scallop-tartare/https://theseattlecook.com/wp-content/uploads/2012/07/scallop-tartar-seattle.jpgScallop tartar seattleScallop tartar by Mark, inspired by Gordon Ramsayhttps://theseattlecook.com/wp-content/uploads/2012/07/how-to-make-scallop-tartar.jpgHow to make scallop tartarA light/ fresh option before hitting the town.https://theseattlecook.com/wp-content/uploads/2012/07/scallop-tartar.jpgScallop tartarDiver scallops from Taylor Shellfish2012-07-25T21:00:54+00:00monthlyhttps://theseattlecook.com/2012/07/16/where-to-buy-baby-back-ribs-in-seattle/https://theseattlecook.com/wp-content/uploads/2012/07/baby-back-ribs.jpgBaby back RibsAsh does the sauce. Done! https://theseattlecook.com/wp-content/uploads/2012/07/damn-good.jpgDamn goodBone shows through...you know its getting close. https://theseattlecook.com/wp-content/uploads/2012/07/baby-back-ribs-low-and-slow.jpgbaby back ribs low and slow5 racks. Low and slow. 1 hr on 250 to 300 degree heat. https://theseattlecook.com/wp-content/uploads/2012/07/dry-rubbed-baby-back-ribs.jpgDry Rubbed Baby back ribsDry rubbed the night before. 2012-07-21T20:06:25+00:00monthlyhttps://theseattlecook.com/2012/07/17/butter-roasted-corn-with-cilantro-cotija-cheese/https://theseattlecook.com/wp-content/uploads/2012/07/butter-roasted-corn-with-cilantro-cotija-cheese.jpgButter Roasted Corn with Cilantro & Cotija CheeseButter Roasted Corn with Cilantro & Cotija Cheese2012-07-21T20:06:19+00:00monthlyhttps://theseattlecook.com/2012/07/18/homemade-pizza/https://theseattlecook.com/wp-content/uploads/2012/07/make-your-own-pizza.jpgMake Your own pizza2012-07-21T20:06:14+00:00monthlyhttps://theseattlecook.com/2012/07/18/duck-dodge-2/2012-07-24T12:32:40+00:00monthlyhttps://theseattlecook.com/2012/07/15/spicy-bolognese-lasagna-the-best-you-will-ever-have/https://theseattlecook.com/wp-content/uploads/2012/07/tonights-critics-the-best-lasagna-they-have-ever-had.jpgTonight's critics! The best lasagna they have ever hadTonight's critics! The best lasagna they have ever hadhttps://theseattlecook.com/wp-content/uploads/2012/07/finito.jpgFinito!Finito!https://theseattlecook.com/wp-content/uploads/2012/07/bake-at-400-degrees-for-45-55-minutes-until-bubbly-and-brown.jpgBake at 400 degrees for 45-55 minutes until bubbly and brownBake at 400 degrees for 45-55 minutes until bubbly and brownhttps://theseattlecook.com/wp-content/uploads/2012/07/ready-for-the-oven.jpgReady for the oven!!Ready for the oven!!https://theseattlecook.com/wp-content/uploads/2012/07/repeat-layers-5-times-total.jpgRepeat layers 5 times totalRepeat layers 5 times totalhttps://theseattlecook.com/wp-content/uploads/2012/07/complete-your-first-layer-pasta-bolognese-bc3a9chamel-and-cheese.jpgComplete your first layer...pasta, bolognese, béchamel and cheeseComplete your first layer...pasta, bolognese, béchamel and cheesehttps://theseattlecook.com/wp-content/uploads/2012/07/prepare-your-bechamel-as-a-substitute-for-ricotta-cheese.jpgPrepare your bechamel as a substitute for ricotta cheese!Prepare your bechamel as a substitute for ricotta cheese!2012-07-18T00:36:39+00:00monthlyhttps://theseattlecook.com/2012/07/15/rack-rack-rack-baby-back-ribs/https://theseattlecook.com/wp-content/uploads/2012/07/20120715-115556.jpg20120715-115556.jpg2012-07-16T04:50:02+00:00monthlyhttps://theseattlecook.com/2012/07/12/a-typical-sight-while-cooking/https://theseattlecook.com/wp-content/uploads/2012/07/jack-watching-ash.jpgJack watching Ash2012-07-15T21:33:45+00:00monthlyhttps://theseattlecook.com/2012/07/13/spicy-bolognese-sauce-that-will-change-your-life/https://theseattlecook.com/wp-content/uploads/2012/07/after-wine-reduces-add-water-bay-leaves-and-thyme.jpgAfter wine reduces, add water, bay leaves and thyme!After wine reduces, add water, bay leaves and thyme!https://theseattlecook.com/wp-content/uploads/2012/07/brown-chopped-veggies-for-15-20-minutes.jpgBrown Chopped Veggies for 15-20 minutesBrown Chopped Veggies for 15-20 minuteshttps://theseattlecook.com/wp-content/uploads/2012/07/add-2-cups-of-red-wine-notice-the-new-glassy-baby.jpgAdd 2 cups of red wine...notice the new Glassy BabyAdd 2 cups of red wine...notice the new Glassy Baby :0)https://theseattlecook.com/wp-content/uploads/2012/07/spicy-bolognese-sauce-ingredients.jpgSpicy Bolognese Sauce IngredientsSpicy Bolognese Sauce Ingredients2012-07-15T21:33:37+00:00monthlyhttps://theseattlecook.com/2012/07/11/duck-dodge/https://theseattlecook.com/wp-content/uploads/2012/07/duck-dodge-ash.jpgDuck Dodge AshAsh is still recovering from Vegas. https://theseattlecook.com/wp-content/uploads/2012/07/duck-dodge-lettuce-wrapped-all-star-chicken.jpgDuck Dodge Lettuce wrapped All star chickenLettuce wrapped ALL-star chickenhttps://theseattlecook.com/wp-content/uploads/2012/07/duck-dodge-all-star-chicken.jpgDuck Dodge All Star ChickenGrilling that ALL-star chicken on our 6th race of the season. https://theseattlecook.com/wp-content/uploads/2012/07/duck-dodge.jpgDuck dodgeOn rare occasion...Ash sits next to me :)2012-07-15T21:33:30+00:00monthlyhttps://theseattlecook.com/2012/07/02/baked-mozzarella-balls/https://theseattlecook.com/wp-content/uploads/2012/07/baked-mozzarella-balls.jpgBaked Mozzarella BallsBaked Mozzarella Ballshttps://theseattlecook.com/wp-content/uploads/2012/07/baked-mozzarella-balls-recipe.jpgbaked Mozzarella balls recipeBaked Mozzarella balls recipehttps://theseattlecook.com/wp-content/uploads/2012/07/ingridents-for-baked-mozzarella-balls.jpgIngridents for Baked Mozzarella ballsIngredients for Baked Mozzarella balls2013-04-04T07:10:36+00:00monthlyhttps://theseattlecook.com/2012/06/29/ratios-for-the-perfect-macaroni-and-cheese/https://theseattlecook.com/wp-content/uploads/2012/06/mac-n-cheese.jpgMac n CheeseAnd there you have ithttps://theseattlecook.com/wp-content/uploads/2012/06/macaroni-and-cheese-recipe.jpgMacaroni and Cheese recipeWhat I used2014-11-19T01:34:10+00:00monthlyhttps://theseattlecook.com/2012/06/26/never-thought-i-would-make-a-chicken-quesadilla/https://theseattlecook.com/wp-content/uploads/2012/06/chicken-quesadilla.jpgChicken Quesadilla2012-07-03T00:21:14+00:00monthlyhttps://theseattlecook.com/2012/06/23/classic-waldorf-salad-the-cat-is-a-way-the-mice-will-play/https://theseattlecook.com/wp-content/uploads/2012/06/waldorf-salad.jpgwaldorf saladClassic Waldorf saladhttps://theseattlecook.com/wp-content/uploads/2012/06/waldorf-salad-nuts.jpgwaldorf salad nutshttps://theseattlecook.com/wp-content/uploads/2012/06/waldorf-salad-ingredients.jpgWaldorf salad ingredientsClassic Waldorf salad ingredients2012-06-27T02:59:59+00:00monthlyhttps://theseattlecook.com/2012/06/25/trout/https://theseattlecook.com/wp-content/uploads/2012/06/trout-two-ways.jpgTrout two waysTrout two ways 1) fried 2) Keystone trouthttps://theseattlecook.com/wp-content/uploads/2012/06/trout-eastern-washington.jpgTrout Eastern WashingtonTrout caught in the lake behind cabin. Gutted. 2012-06-27T02:59:51+00:00monthlyhttps://theseattlecook.com/2012/06/21/a-quick-late-night-snack-raspberries-mint-chocolate/https://theseattlecook.com/wp-content/uploads/2012/06/raspberries-mint-and-chocolate.jpgRaspberries mint and chocolateCute!https://theseattlecook.com/wp-content/uploads/2012/06/raspberries-and-mint.jpgraspberries and mintIts that simple. 2012-06-24T22:33:51+00:00monthlyhttps://theseattlecook.com/2012/06/19/filet-mignon-in-skillet/https://theseattlecook.com/wp-content/uploads/2012/06/filet-mignon-in-skillet.jpgFilet Mignon in SkilletFilet Mignon in skillet2012-06-21T15:58:19+00:00monthlyhttps://theseattlecook.com/2012/06/18/raspberry-clafoutis-aka-baked-flan-with-raspberries/https://theseattlecook.com/wp-content/uploads/2012/06/clafoutis-raspberry.jpgClafoutis RaspberryGarnish with powdered sugar and serve.https://theseattlecook.com/wp-content/uploads/2012/06/clafoutis-baked.jpgClafoutis bakedBake for 30 minutes at 350 degreeshttps://theseattlecook.com/wp-content/uploads/2012/06/clafoutis-rasberries-in-the-mixture.jpgClafoutis rasberries in the mixturePour mixture on top of berrieshttps://theseattlecook.com/wp-content/uploads/2012/06/clafoutis-mixture-with-berries.jpgClafoutis mixture with berriesScatter berries in pie dish and pour mixture on top2012-06-21T15:58:14+00:00monthlyhttps://theseattlecook.com/2012/06/15/crispy-salmon-with-rustic-potatoes-and-crab/https://theseattlecook.com/wp-content/uploads/2012/06/salmon-lunch.jpgSalmon lunch2012-06-19T04:11:40+00:00monthlyhttps://theseattlecook.com/2012/06/13/mac-and-cheese-attempt-3/https://theseattlecook.com/wp-content/uploads/2012/06/mac-and-cheese-3rd-attempt-by-mark.jpgMac and cheese 3rd attempt by markMy 3rd attempt at Mac and Cheese.https://theseattlecook.com/wp-content/uploads/2012/06/mac-and-cheese-3rd-attempt.jpgMac and Cheese 3rd attemptCheeses from Whole Foods.2012-06-15T19:02:19+00:00monthlyhttps://theseattlecook.com/2012/06/12/thats-a-wrap/https://theseattlecook.com/wp-content/uploads/2012/06/house-hunters-seattle.jpgHouse Hunters SeattleThe crew from HGTV's House Huntershttps://theseattlecook.com/wp-content/uploads/2012/06/house-hunters-seattle-eggs.jpgHouse Hunters Seattle EggsScrambled eggs stuffed mushrooms with bacon bits and chives.2012-06-15T19:02:12+00:00monthlyhttps://theseattlecook.com/2012/06/12/linguine/https://theseattlecook.com/wp-content/uploads/2012/06/linguini.jpgLinguini2012-06-13T02:18:33+00:00monthlyhttps://theseattlecook.com/2012/06/10/in-between-shoots/https://theseattlecook.com/wp-content/uploads/2012/06/caprese.jpgCaprese2012-06-13T02:16:45+00:00monthlyhttps://theseattlecook.com/2012/06/08/strawberry-lemon-thyme-rhubarb-pie/https://theseattlecook.com/wp-content/uploads/2012/06/strawberry-lemon-thyme-rhubarb.jpgStrawberry Lemon Thyme RhubarbStrawberry Lemon Thyme Rhubarb piehttps://theseattlecook.com/wp-content/uploads/2012/06/marks-rhubarb.jpgMarks RhubarbMark made two mini Rhubarb pies in a cupcake dish with the left over crust and filling. https://theseattlecook.com/wp-content/uploads/2012/06/ash-making-rhubarb.jpgAsh making RhubarbPlacing the pie into the pre-heated oven. 2012-06-13T02:16:32+00:00monthlyhttps://theseattlecook.com/2012/06/06/awesome-eggs/https://theseattlecook.com/wp-content/uploads/2012/06/eggs-for-breakfast.jpgEggs for BreakfastHard boiled egg. https://theseattlecook.com/wp-content/uploads/2012/06/eggs-for-breakfast-poached.jpgEggs for Breakfast poachedMy first preparation. I called it "poached egg." 2012-06-09T01:21:50+00:00monthlyhttps://theseattlecook.com/2012/06/07/brussel-sprouts/https://theseattlecook.com/wp-content/uploads/2012/06/brussel-sprouts.jpgBrussel sprouts2012-06-09T01:21:43+00:00monthlyhttps://theseattlecook.com/2012/06/04/using-a-skillet/https://theseattlecook.com/wp-content/uploads/2012/06/beef-short-ribs-with-markaroni-and-cheese.jpgBeef Short Ribs with Markaroni and cheeseSkillet-ted Beef Short Rib on top of 6 out of 10 Macaroni and Cheese shells.https://theseattlecook.com/wp-content/uploads/2012/06/beef-short-ribs-on-a-skillet-with-herbs.jpgBeef Short Ribs on a skillet with herbsAdded the Rosemary and Thyme to the skillethttps://theseattlecook.com/wp-content/uploads/2012/06/beef-short-ribs-on-a-skillet.jpgBeef Short Ribs on a skilletBacon wrapped Beef Short Ribs in a cast iron skillet...cooking a a medium/ low/ lower heat2012-06-06T22:25:54+00:00monthlyhttps://theseattlecook.com/2012/06/03/skillet-beef-short-rib/https://theseattlecook.com/wp-content/uploads/2012/06/20120603-212016.jpg20120603-212016.jpg2012-06-05T23:14:33+00:00monthlyhttps://theseattlecook.com/2012/05/31/perfecting-a-classic-macaroni-and-cheese/https://theseattlecook.com/wp-content/uploads/2012/05/macaroni-and-cheese.jpgMacaroni and CheeseNot as easy as you think. But I will get it. Thanks Daniel for the chives:)2012-06-04T23:14:34+00:00monthlyhttps://theseattlecook.com/2012/05/03/seattle-surf-and-turf-fresh-dungness-crab-cakes-with-an-herb-crusted-lamb-and-a-local-frisee-salad-of-radishes-blackberries-served-with-a-vinegarette/https://theseattlecook.com/wp-content/uploads/2012/05/seattle-surf-and-turf_fresh-dungness-crab-cakes-with-an-herb-crusted-lamb-and-a-local-frisee-salad-of-radishes-blackberries-served-with-a-vinegarette.jpgSeattle Surf and Turf_Fresh Dungness crab cakes with an Herb Crusted Lamb and a Local Frisee salad of radishes, blackberries served with a vinegaretteSeattle Surf and Turf: Fresh Dungness crab cakes with an Herb Crusted Lamb and a Local Frisee salad of radishes, blackberries served with vinaigrette....DONE!!!!https://theseattlecook.com/wp-content/uploads/2012/05/surf-and-turf-plated-seattle-style.jpgSurf and Turf plated Seattle styleDear God...Thank you! :)https://theseattlecook.com/wp-content/uploads/2012/05/turf-rack-of-lamb-herb-crust.jpgTurf Rack of Lamb Herb crustHerb crusting that rack, rack , rack ;)https://theseattlecook.com/wp-content/uploads/2012/05/turf-rack-of-lamb-painting-dijon.jpgTurf Rack of Lamb painting DijonBrushing on the Dijon...yeah ya!https://theseattlecook.com/wp-content/uploads/2012/05/surf-crab-cakes-before-being-cooked_panko-crusted.jpgSurf crab cakes before being cooked_panko crustedThis is what the crab cakes look like before being cooked, but after being Panko crusted.https://theseattlecook.com/wp-content/uploads/2012/05/surf-crab-cakes-slurry.jpgSurf crab cakes slurryMixing the crab cake slurry...https://theseattlecook.com/wp-content/uploads/2012/05/surf-crab-cakes.jpgSurf crab cakesThis is basically what the crab cake mixture looks like, minus the crab :)2012-06-01T05:07:37+00:00monthlyhttps://theseattlecook.com/2012/05/30/magnificent-meatballs/https://theseattlecook.com/wp-content/uploads/2012/05/magnificent-meatballs.jpgMagnificent MeatballsThe first night, we ate them by themselves....the second night- Spaghetti & Meatballs!!!https://theseattlecook.com/wp-content/uploads/2012/05/magnificent-meatballs-baking.jpgMagnificent Meatballs bakingUse a broiling pan, 375 degrees for 18-22 minutes or until 160 degreeshttps://theseattlecook.com/wp-content/uploads/2012/05/magnificent-meatballs-mix-with-hands.jpgMagnificent Meatballs mix with handsMix all ingredients with your hands!https://theseattlecook.com/wp-content/uploads/2012/05/magnificent-meatballs-meat-part.jpgMagnificent Meatballs Meat part1lb ground beef, 1/2lb ground chorizo pork, 1/2 ground lamb2012-06-01T04:59:06+00:00monthlyhttps://theseattlecook.com/2012/05/29/picked-this-classic-up-in-roche-harbor/https://theseattlecook.com/wp-content/uploads/2012/05/joy-of-cooking.jpgJoy of Cooking2012-05-31T05:20:33+00:00monthlyhttps://theseattlecook.com/2012/05/28/how-to-bbq-the-perfect-ribs/https://theseattlecook.com/wp-content/uploads/2012/05/how-to-bbq-perfect-baby-back-ribs.jpgHow to BBQ Perfect Baby Back RibsYes! Now I can enter a BBQ competition...between Prime Rib and Baby Back Ribs! I know I can win something.https://theseattlecook.com/wp-content/uploads/2012/05/how-to-bbq-perfect-baby-back-ribs-seattle.jpgHow to BBQ Perfect Baby Back Ribs SeattleLike I said...they are perfect...there was 3 racks...but by time I realized I needed to take a picture...everyone just started devouring them.https://theseattlecook.com/wp-content/uploads/2012/05/how-to-bbq-perfect-ribs.jpgHow to BBQ Perfect RibsDry rub on the Baby Back ribshttps://theseattlecook.com/wp-content/uploads/2012/05/how-to-bbq-perfect-ribs-mariners-game-day.jpgHow to BBQ Perfect Ribs Mariners Game dayAngels beating the Mariners...me thinking about BBQing Ribs.2012-05-30T06:16:39+00:00monthlyhttps://theseattlecook.com/2012/05/23/slow-cooker-chipotle-chili-pulled-pork-sandwiches-with-green-apple-coleslaw/https://theseattlecook.com/wp-content/uploads/2012/05/pulled-pork-plated.jpgPulled Pork platedPulled pork cut in half.https://theseattlecook.com/wp-content/uploads/2012/05/pulled-pork-final.jpgPulled Pork finalDuck dodge pulled pork sandwicheshttps://theseattlecook.com/wp-content/uploads/2012/05/pulled-pork-6.jpgPulled Pork 6Green apple coleslaw https://theseattlecook.com/wp-content/uploads/2012/05/pulled-pork-5.jpgPulled Pork 5Using a fork, shred the pork and top with remaining onion saucehttps://theseattlecook.com/wp-content/uploads/2012/05/pulled-pork-step-4.jpgPulled Pork Step 4Cover the pork with the onion saucehttps://theseattlecook.com/wp-content/uploads/2012/05/pulled-pork-step-3.jpgPulled Pork Step 3Place pork in the slow cooker, fat side downhttps://theseattlecook.com/wp-content/uploads/2012/05/pulled-pork-step-2.jpgPulled Pork Step 2On medium heat add onions and cook for 5 minutes. Add sugar and stir until golden brown2012-05-27T18:56:51+00:00monthlyhttps://theseattlecook.com/2012/05/24/cornflake-chocolate-chip-marshmallow-cookies/https://theseattlecook.com/wp-content/uploads/2012/05/cornflake-cookies.jpgCornflake cookiesCornflake Chocolate Chip Marshmallow Cookies 2012-05-27T18:56:39+00:00monthlyhttps://theseattlecook.com/2012/05/21/master-of-the-grill/https://theseattlecook.com/wp-content/uploads/2012/05/grill-master.jpgGrill master2012-05-24T01:29:10+00:00monthlyhttps://theseattlecook.com/2012/05/23/a-different-kind-of-nw-inspired-cookbook/2012-05-23T19:00:11+00:00monthlyhttps://theseattlecook.com/2012/05/17/b-e-t-a-sandwich/https://theseattlecook.com/wp-content/uploads/2012/05/beta-sandwich-done.jpgBETA Sandwich doneB.E.T.A. Sandwich!https://theseattlecook.com/wp-content/uploads/2012/05/beta-sandwich-toast-your-bread.jpgBETA Sandwich Toast your BreadToast your bread and assemble your sandwiches!https://theseattlecook.com/wp-content/uploads/2012/05/beta-sandwich.jpgBETA Sandwich Ingridents Purchased all the goods from PCC in Fremont2012-05-22T01:31:16+00:00monthlyhttps://theseattlecook.com/2012/05/18/grilled-corn-on-the-cob-corn-off-the-cob-salad/https://theseattlecook.com/wp-content/uploads/2012/05/grilled-corn-on-the-cob_corn-off-the-cob-salad.jpgGrilled Corn ON the Cob_Corn OFF the Cob SaladCorn OFF the Cob Salad!https://theseattlecook.com/wp-content/uploads/2012/05/grilled-corn-on-the-cob_corn-off-the-cob-salad-ingridents.jpgGrilled Corn ON the Cob_Corn OFF the Cob Salad IngridentsCorn, bell peppers, tomatoes, onions and cilantro!2012-05-22T01:31:02+00:00monthlyhttps://theseattlecook.com/2012/05/20/roche-harbor-wa/https://theseattlecook.com/wp-content/uploads/2012/05/20120520-171331.jpg20120520-171331.jpghttps://theseattlecook.com/wp-content/uploads/2012/05/20120520-170717.jpg20120520-170717.jpghttps://theseattlecook.com/wp-content/uploads/2012/05/20120520-170624.jpg20120520-170624.jpghttps://theseattlecook.com/wp-content/uploads/2012/05/20120520-170749.jpg20120520-170749.jpg2012-05-21T00:22:06+00:00monthlyhttps://theseattlecook.com/2012/05/16/classic-lazy-spaghetti/https://theseattlecook.com/wp-content/uploads/2012/05/134.jpg1342012-05-17T18:18:12+00:00monthlyhttps://theseattlecook.com/2012/05/15/official-start-of-seattle-sailing-season-duck-dodge/https://theseattlecook.com/wp-content/uploads/2012/05/duck-dodge-theseattlecook.jpgDuck Dodge theSeattleCookGetting ready to grill Duck Dodge May 15, 2012 Sliders with a Hotdoghttps://theseattlecook.com/wp-content/uploads/2012/05/duck-dodge-may-15-raft-up.jpgDuck Dodge May 15 raft upAt the end of every race...sailboats all tie up in a "raft up."https://theseattlecook.com/wp-content/uploads/2012/05/duck-dodge-sliders-with-ash.jpgDuck Dodge Sliders with AshTonight's Duck Dodge theme was Mustache, Wig and Funky Facial Hair 2012-05-17T00:03:11+00:00monthlyhttps://theseattlecook.com/2012/05/14/beer-can-chicken/https://theseattlecook.com/wp-content/uploads/2012/05/beer-can-chicken.jpgBeer can chicken1 hour and 15 minutes later...https://theseattlecook.com/wp-content/uploads/2012/05/beer-can-chicken-seattle.jpgBeer Can chicken seattleDry rub on the chicken, beer can up the ass. https://theseattlecook.com/wp-content/uploads/2012/05/beer-can-chicken-older-bro-style.jpgBeer can chicken older bro styleThis is my older brother's take on Beer can chicken...he used Miller Lite and Bud Light. https://theseattlecook.com/wp-content/uploads/2012/05/schmidt-beer-can-chicken.jpgSchmidt beer can chickenI used Schmidt's...just felt right.2012-05-16T06:24:30+00:00monthlyhttps://theseattlecook.com/2012/05/13/dried-strawberries-blueberries-mangos-gone-bad/https://theseattlecook.com/wp-content/uploads/2012/05/dried-strawberris.jpgDried Strawberrishttps://theseattlecook.com/wp-content/uploads/2012/05/dried-strawberris-seattle.jpgDried Strawberris Seattle2012-05-15T04:06:58+00:00monthlyhttps://theseattlecook.com/2012/05/09/ceviche-seattle/https://theseattlecook.com/wp-content/uploads/2012/05/ceviche-for-ashley_theseattlecook.jpgCeviche for Ashley_theSeattleCookLast night I had a little start-up event our company was sponsoring so I left a little ceviche for Ashley too...https://theseattlecook.com/wp-content/uploads/2012/05/seattle-ceviche-best.jpgSeattle Ceviche Bestwith the weather approaching 70 degrees this weekend...Ceviche will be served...https://theseattlecook.com/wp-content/uploads/2012/05/seattle-ceviche-downtown.jpgSeattle Ceviche DowntownCeviche on the balconyhttps://theseattlecook.com/wp-content/uploads/2012/05/seattle-ceviche-on-a-table.jpgSeattle Ceviche on a tableMultiple serving vessels for ceviche...basically any thing...https://theseattlecook.com/wp-content/uploads/2012/05/seattle-ceviche.jpgSeattle CevicheI cut up/ chopped ... 1 Rainer apple, 1 beefsteak tomato, 1 big heirloom tomato, 2 Serrano peppers, half an English cucumber, parsley, cilantro, red onion, shallot and served on top of ice berg lettuce leaf.2012-05-15T04:03:55+00:00monthlyhttps://theseattlecook.com/2012/05/10/spicy-chocolate-cupcakes-with-chocolate-cinnamon-buttercream-frosting/https://theseattlecook.com/wp-content/uploads/2012/05/spicy-chocolate-cupcakes-with-chocolate-cinnamon-buttercream-frosting_maggie.jpgSpicy Chocolate Cupcakes with Chocolate Cinnamon Buttercream Frosting_MaggieMaggiehttps://theseattlecook.com/wp-content/uploads/2012/05/spicy-chocolate-cupcakes-with-chocolate-cinnamon-buttercream-frosting.jpgSpicy Chocolate Cupcakes with Chocolate Cinnamon Buttercream FrostingSpicy Chocolate Cupcakes with Chocolate Cinnamon Buttercream Frostinghttps://theseattlecook.com/wp-content/uploads/2012/05/spicy-chocolate-cupcakes-with-chocolate-cinnamon-buttercream-frosting-2.jpgSpicy Chocolate Cupcakes with Chocolate Cinnamon Buttercream Frosting 22012-07-11T21:26:17+00:00monthlyhttps://theseattlecook.com/2012/05/07/ceviche-part-1/https://theseattlecook.com/wp-content/uploads/2012/05/20120507-223443.jpg20120507-223443.jpg2012-05-09T19:15:07+00:00monthlyhttps://theseattlecook.com/2012/05/08/a-quick-love-of-mine/https://theseattlecook.com/wp-content/uploads/2012/05/caprese.jpgCapreseSquare cut heirloom tomatoes caprese. https://theseattlecook.com/wp-content/uploads/2012/05/buffalo-moz.jpgBuffalo mozThe right creaminess, saltiness and taste2012-05-09T19:14:53+00:00monthlyhttps://theseattlecook.com/2012/05/06/when-the-cats-away-the-mice-will-play/https://theseattlecook.com/wp-content/uploads/2012/05/boxing-fight.jpgBoxing fightWatching boxing at Pops house.https://theseattlecook.com/wp-content/uploads/2012/05/jack-when-ash-is-gone.jpgJack when Ash is goneHurry home Ash we miss you! :) Jack is miserable without you :)https://theseattlecook.com/wp-content/uploads/2012/05/seafood-pasta-with-red-sauce.jpgSeafood pasta with red saucea Seattle inspired seafood pasta with red sauce :)https://theseattlecook.com/wp-content/uploads/2012/05/seafood-pasta-clams-and-mussels.jpgSeafood pasta clams and musselsSmells great! https://theseattlecook.com/wp-content/uploads/2012/05/seafood-pasta-taylor.jpgSeafood pasta TaylorAt Taylor on Melrose. https://theseattlecook.com/wp-content/uploads/2012/05/le-pichet.jpgLe PichetLe Pichet on 1st Avehttps://theseattlecook.com/wp-content/uploads/2012/05/pork-tenderloin.jpgPork tenderloinPork tenderloin comes in a pack for about $22ish dollars at Costco.https://theseattlecook.com/wp-content/uploads/2012/05/golfing.jpgGolfingClassic tommy...circa 19962012-05-08T19:11:45+00:00monthlyhttps://theseattlecook.com/2012/05/04/hey-swan-apple/https://theseattlecook.com/wp-content/uploads/2012/05/swan-apple.jpgSwan AppleIf you look closely you too can figure it out.2012-05-07T04:06:30+00:00monthlyhttps://theseattlecook.com/2012/05/02/oh-poppycock/https://theseattlecook.com/wp-content/uploads/2012/05/poppycock-chex-mix-style.jpgPoppycock Chex Mix stylePoppycock chex mix stylehttps://theseattlecook.com/wp-content/uploads/2012/05/poppycock.jpgPoppycockLet the mix cool on the backing sheets but make sure to stir!2012-05-03T20:47:49+00:00monthlyhttps://theseattlecook.com/2012/05/01/sunday-fun-fresh-strawberry-rum-sticky-buns/https://theseattlecook.com/wp-content/uploads/2012/05/sunday-fun-fresh-strawberry-and-rum-sticky-buns-done.jpgSunday Fun Fresh Strawberry and Rum Sticky Buns doneLet cool for 5 minutes. Flip the loaf pan over, onto a plate. And sprinkle powdered sugar on top. https://theseattlecook.com/wp-content/uploads/2012/05/sunday-fun-fresh-strawberry-and-rum-sticky-buns-baking.jpgSunday Fun Fresh Strawberry and Rum Sticky Buns bakingBake for about 25 minutes until golden brown.https://theseattlecook.com/wp-content/uploads/2012/05/sunday-fun-fresh-strawberry-and-rum-sticky-buns-with-biscuits.jpgSunday Fun Fresh Strawberry and Rum Sticky Buns with biscuitsStagger the biscuits in the loaf pan.https://theseattlecook.com/wp-content/uploads/2012/05/sunday-fun-fresh-strawberry-and-rum-sticky-buns-with-sailor-jerrys.jpgSunday Fun Fresh Strawberry and Rum Sticky Buns with Sailor JerrysSailor Jerry's! https://theseattlecook.com/wp-content/uploads/2012/05/sunday-fun-fresh-strawberry-and-rum-sticky-buns-in-sauce-pan.jpgSunday Fun Fresh Strawberry and Rum Sticky Buns in sauce panBring the strawberries to a boil then reduce to simmer.https://theseattlecook.com/wp-content/uploads/2012/05/sunday-fun-fresh-strawberry-and-rum-sticky-buns.jpgSunday Fun Fresh Strawberry and Rum Sticky BunsStrawberries in the sauce pan with sugar.2012-05-03T00:41:38+00:00monthlyhttps://theseattlecook.com/2012/04/29/horchata/https://theseattlecook.com/wp-content/uploads/2012/04/horchata.jpgHorchataHorchata seems like a distinctly Seattle drink...let me know your thoughts.2012-05-02T01:42:46+00:00monthlyhttps://theseattlecook.com/2012/05/01/how-to-make-a-fresh-local-caprese-in-seattle/https://theseattlecook.com/wp-content/uploads/2012/05/how-to-make-caprese.jpgHow to make capreseThe image is basically as classic as you can get in my opinion. 2012-05-01T18:04:32+00:00monthlyhttps://theseattlecook.com/2012/04/27/butter-poached-wild-alaskan-halibut-with-a-strawberry-mango-chutney/https://theseattlecook.com/wp-content/uploads/2012/04/butter-poached-wild-alaskan-halibut-with-a-strawberry-mango-chutney-e1335552136854.jpgButter poached Wild Alaskan Halibut with a Strawberry Mango ChutneyHahahaha...Butter poached Wild Alaskan Halibut with a Strawberry Mango Chutneyhttps://theseattlecook.com/wp-content/uploads/2012/04/butter-poached-wild-alaskan-halibut-with-a-strawberry-mango-chutney_final_plating.jpgButter poached Wild Alaskan Halibut with a Strawberry Mango Chutney_Final_PlatingMmmmmm good...Butter poached Wild Alaskan Halibut with a Strawberry Mango Chutneyhttps://theseattlecook.com/wp-content/uploads/2012/04/butter-poached-wild-alaskan-halibut-with-a-strawberry-mango-chutney_mark-michael_seattle-e1335552037845.jpgButter poached Wild Alaskan Halibut with a Strawberry Mango Chutney_Mark Michael_SeattleMe holding the finished plate...Butter poached Wild Alaskan Halibut with a Strawberry Mango Chutney2012-04-30T03:48:33+00:00monthlyhttps://theseattlecook.com/2012/04/28/manicotti-a-la-noga/2012-04-28T21:07:10+00:00monthlyhttps://theseattlecook.com/2012/04/26/one-recipe-two-posts/https://theseattlecook.com/wp-content/uploads/2012/04/halibut-seattle-style-e1335501447568.jpgHalibut Seattle styleStarting to plate...those tongs are key for everything...https://theseattlecook.com/wp-content/uploads/2012/04/halibut-seattle-style-2-e1335501370534.jpgHalibut Seattle style 2Halibut on the stove...2012-04-27T18:33:29+00:00monthlyhttps://theseattlecook.com/2012/04/27/strawberry-mango-chutney-salad-or-salsa/https://theseattlecook.com/wp-content/uploads/2012/04/strawberry-mango-chutney.jpgStrawberry Mango ChutneyPerfect topping or by itselfhttps://theseattlecook.com/wp-content/uploads/2012/04/strawberry-mango-chutney-1.jpgStrawberry Mango Chutney 1Put into mixing bowl with chopped parsleyhttps://theseattlecook.com/wp-content/uploads/2012/04/strawberry-mango-chutney-2.jpgStrawberry Mango Chutney 2Cut up into smallish cubes2012-04-27T18:33:12+00:00monthlyhttps://theseattlecook.com/2012/04/25/grandma-louthans-state-fair-cream-puffs/https://theseattlecook.com/wp-content/uploads/2012/04/grandma-louthan-state-fair-cream-puffs.jpgGrandma Louthan State Fair Cream PuffsThanks Grandma Louthan! -- from Mark and I 8-)https://theseattlecook.com/wp-content/uploads/2012/04/grandma-louthan-state-fair-cream-puffs-1-e1335395572491.jpgGrandma Louthan State Fair Cream Puffs 1Almost done...! Let them cool first.https://theseattlecook.com/wp-content/uploads/2012/04/grandma-louthan-state-fair-cream-puffs-2-e1335395522184.jpgGrandma Louthan State Fair Cream Puffs 2Toasting coconut flakeshttps://theseattlecook.com/wp-content/uploads/2012/04/grandma-louthan-state-fair-cream-puffs-3-e1335395454101.jpgGrandma Louthan State Fair Cream Puffs 3Thanks for the action shot Mark :0) Anyways, have I told you I love parchment paper!https://theseattlecook.com/wp-content/uploads/2012/04/grandma-louthan-state-fair-cream-puffs-4-e1335395405784.jpgGrandma Louthan State Fair Cream Puffs 4This is Mark's favorite part :0)https://theseattlecook.com/wp-content/uploads/2012/04/grandma-louthan-state-fair-cream-puffs-5-e1335395359480.jpgGrandma Louthan State Fair Cream Puffs 5Egg washhttps://theseattlecook.com/wp-content/uploads/2012/04/grandma-louthan-state-fair-cream-puffs-6.jpgGrandma Louthan State Fair Cream Puffs 6Cream puff ingredients 2012-04-27T04:39:28+00:00monthlyhttps://theseattlecook.com/2012/04/24/how-to-make-crab-cakes-seattle-style/https://theseattlecook.com/wp-content/uploads/2012/04/crab-cakes-seattle-1-e1335323753141.jpgcrab cakes seattle 1Anyone can cook! -- Ratatouille https://theseattlecook.com/wp-content/uploads/2012/04/crab-cakes-seattle-3-e1335323649798.jpgcrab cakes seattle 3a little bit of extra virgin olive oil and a pat of butter..cook 4 minutes per side.https://theseattlecook.com/wp-content/uploads/2012/04/crab-cakes-seattle-21-e1335323530876.jpgcrab cakes seattle 2Place that crab cake mixture in the fridge for 1 to 3 hours.https://theseattlecook.com/wp-content/uploads/2012/04/crab-cakes-seattle-2.jpgcrab cakes seattle 2https://theseattlecook.com/wp-content/uploads/2012/04/crab-cakes-seattle-e1335320903464.jpgCrab cakes SeattleMy Seattle/ Northwest inspired ingredients sourced from Whole Foods South Lake Union. 2012-04-25T23:16:25+00:00monthlyhttps://theseattlecook.com/2012/04/23/grilled-chicken-101/https://theseattlecook.com/wp-content/uploads/2012/04/grilled-chicken-101.jpgGrilled Chicken 101A simple grilled chicken Sunday. 2012-04-25T03:20:54+00:00monthlyhttps://theseattlecook.com/2012/04/22/ready-to-get-cooking/https://theseattlecook.com/wp-content/uploads/2012/04/new-kitchen-with-jack1-e1335134745517.jpgNew kitchen with jack Jack signaling to Ash he is ready to start cooking. (FYI...he got a lion's cut haircut:)https://theseattlecook.com/wp-content/uploads/2012/04/new-kitchen-with-jack.jpgNew kitchen with jackJack signaling to Ash he is ready to start cooking. (FYI...he got a lion's cut haircut:)https://theseattlecook.com/wp-content/uploads/2012/04/pioneer-square-loft.jpgPioneer Square LoftMark and Ashley's loft June 2011 to April 2012. We turned our key's in today. 2012-04-24T03:28:06+00:00monthlyhttps://theseattlecook.com/2012/04/20/our-new-kitchen/https://theseattlecook.com/wp-content/uploads/2012/04/the-seattle-cook_-kitchen1.jpgthe Seattle cook_ kitchen2012-04-22T22:47:48+00:00monthlyhttps://theseattlecook.com/2012/04/19/spicy-garlic-shrimp-cheesy-grits/https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-8.jpgSeattle Grits 8Seattle Spicy Garlic Shrimp & Cheesy Gritshttps://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-7.jpgSeattle Grits 7Grits!https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-6-e1334901953986.jpgSeattle Grits 6Try not to over cook the shrimp.https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-5.jpgSeattle Grits 5Pop into the oven.https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-41-e1334901892227.jpgSeattle grits 4Lemon and garlic were a great addition to the shrimp!https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-4.jpgSeattle grits 4Lemon and garlic were a great addition to the shrimp!https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-3-e1334901733917.jpgSeattle Grits 39" round https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits-2.jpgSeattle Grits 2Had to de-vein the shrimp...its pretty gross https://theseattlecook.com/wp-content/uploads/2012/04/seattle-grits.jpgSeattle gritsSourced from Whole Foods South Lake Union2012-04-20T22:12:11+00:00monthlyhttps://theseattlecook.com/2012/04/17/all-packed-up-and-ready-go/https://theseattlecook.com/wp-content/uploads/2012/04/ashley-and-jack.jpgAshley and Jack2012-04-20T06:13:57+00:00monthlyhttps://theseattlecook.com/2012/04/16/a-parisian-chopped-dinner-party/https://theseattlecook.com/wp-content/uploads/2012/04/french_chopped-dinner-party.jpgFrench_Chopped Dinner PartyKitchen counterhttps://theseattlecook.com/wp-content/uploads/2012/04/french_chopped-dinner-party-beets.jpgFrench_Chopped Dinner Party BeetsMaggie's Beet Bruschetta https://theseattlecook.com/wp-content/uploads/2012/04/french_chopped-dinner-party-guests.jpgFrench_Chopped Dinner Party GuestsI do not know what they are doing in this pichttps://theseattlecook.com/wp-content/uploads/2012/04/french_chopped-dinner-party-salad.jpgFrench_Chopped Dinner Party SaladWarm Beet, Bibb & Bacon Saladhttps://theseattlecook.com/wp-content/uploads/2012/04/french_chopped-dinner-party-rustic.jpgFrench_Chopped Dinner Party RusticThree Cheese Pesto & Bacon Whole Wheat Rustic Flat Breadhttps://theseattlecook.com/wp-content/uploads/2012/04/french_chopped-dinner-party-oysters.jpgFrench_Chopped Dinner Party OystersA take on Oyster Rockefellerhttps://theseattlecook.com/wp-content/uploads/2012/04/french_chopped-dinner-party-group.jpgFrench_Chopped Dinner Party GroupChopped Dinner Party, the Group (missing some people)2012-04-18T04:40:02+00:00monthlyhttps://theseattlecook.com/2012/04/05/flourless-chocolate-walnut-fig-cookies-passover-approved/https://theseattlecook.com/wp-content/uploads/2012/04/seattle-passover-dessert-3.jpgSeattle passover dessert 3Flourless Chocolate Walnut & Fig Cookies- Passover Approved!https://theseattlecook.com/wp-content/uploads/2012/04/seattle-passover-dessert-2.jpgSeattle passover dessert 2Walnuts and dried figshttps://theseattlecook.com/wp-content/uploads/2012/04/seattle-passover-dessert.jpgSeattle passover dessertInstead...Jack helped..always eager to lend a paw :0)2012-04-17T06:55:22+00:00monthlyhttps://theseattlecook.com/2012/04/15/preview-of-chopped-dinner-party/https://theseattlecook.com/wp-content/uploads/2012/04/preview-chopped-dinner-party.jpgPreview Chopped Dinner Party2012-04-15T19:51:20+00:00monthlyhttps://theseattlecook.com/2012/04/13/chopped-dinner-party-this-saturday/2012-04-13T19:30:35+00:00monthlyhttps://theseattlecook.com/2012/03/30/couscous-chevre-stuffed-bell-peppers/https://theseattlecook.com/wp-content/uploads/2012/03/bell-peppers-stuffed.jpgbell peppers stuffedthe final plating. stuffed! ;0)https://theseattlecook.com/wp-content/uploads/2012/03/bell-peppers.jpgBell peppers2nd angle...https://theseattlecook.com/wp-content/uploads/2012/03/couscous-and-chevre-stuffed-bell-peppers-seattle-2.jpgCouscous and Chevre Stuffed Bell Peppers seattle 21st angle...https://theseattlecook.com/wp-content/uploads/2012/03/couscous-and-chevre-stuffed-bell-peppers-seattle.jpgCouscous and Chevre Stuffed Bell Peppers seattleGut the bell peppers (removing the tops and seeds)https://theseattlecook.com/wp-content/uploads/2012/03/couscous-and-chevre-stuffed-bell-peppers.jpgCouscous and Chevre Stuffed Bell PeppersJack, guarding the ingredients...he washed his hands.2012-04-13T05:47:10+00:00monthlyhttps://theseattlecook.com/2012/04/12/818/https://theseattlecook.com/wp-content/uploads/2012/04/20120412-224312.jpg20120412-224312.jpg2012-04-13T05:46:20+00:00monthlyhttps://theseattlecook.com/2012/04/11/dans-birthday-peanut-butter-cookies/https://theseattlecook.com/wp-content/uploads/2012/04/dans-birthday-peanut-butter-cookies-2.jpgDan's Birthday Peanut Butter Cookies 2Ta da! Dan's Birthday Peanut Butter Cookies!https://theseattlecook.com/wp-content/uploads/2012/04/dans-birthday-peanut-butter-cookies-1.jpgDan's Birthday Peanut Butter Cookies 1Use a large bowl https://theseattlecook.com/wp-content/uploads/2012/04/dans-birthday-peanut-butter-cookies.jpgDan's Birthday Peanut Butter CookiesWhat you need for Dan's Birthday Peanut Butter Cookies2012-04-12T19:37:19+00:00monthlyhttps://theseattlecook.com/2012/04/03/homemade-old-spaghetti-factorys-mizithra-pasta/https://theseattlecook.com/wp-content/uploads/2012/04/mizithra-plated.jpgMizithra platedMizithra a classic pasta dish ready in 15 minutes.https://theseattlecook.com/wp-content/uploads/2012/04/mizithra-browned-butter.jpgMizithra Browned butterBrowning the butter is key!https://theseattlecook.com/wp-content/uploads/2012/04/mizithra.jpgMizithraFinely grate the mizithra and melt the butter 2012-04-12T00:20:32+00:00monthlyhttps://theseattlecook.com/2012/03/18/a-client-dinner-seattle-style/https://theseattlecook.com/wp-content/uploads/2012/03/seattle-client-dinner-3.jpgSeattle client dinner 3a Seattle dinner for a out of town clienthttps://theseattlecook.com/wp-content/uploads/2012/03/client-dinner-seattle.jpgClient dinner SeattleMy Dad sitting at the head of the tablehttps://theseattlecook.com/wp-content/uploads/2012/03/client-dinner-seattle-2.jpgClient dinner Seattle 2Tin foil wrapped Salmon *note...you do not have to close the top of the canoe. 2012-04-12T00:19:40+00:00monthlyhttps://theseattlecook.com/2012/04/02/cody-wyoming/https://theseattlecook.com/wp-content/uploads/2012/04/cody-wyoming.jpgCody WyomingCody Theatre. The cowboy is very much alive in Cody Wyoming. 2012-04-12T00:17:47+00:00monthlyhttps://theseattlecook.com/2012/04/10/chicken-biryani-upside-down-with-basmati-rice/https://theseattlecook.com/wp-content/uploads/2012/04/biryani.jpgbiryaniChicken Biryani upside down with Basmati Rice 2012-04-11T23:45:49+00:00monthlyhttps://theseattlecook.com/2012/03/20/soup-salad-sunday/https://theseattlecook.com/wp-content/uploads/2012/03/plating-the-wild-mushroom-soup.jpgPlating the wild mushroom soupPlating! Cauliflower Wild Mushroom Soup...done!https://theseattlecook.com/wp-content/uploads/2012/03/wild-mushrooms.jpgWild mushroomsClose up view of the mushroomshttps://theseattlecook.com/wp-content/uploads/2012/03/4-types-of-wild-mushrooms-oregon-and-washington.jpg4 types of wild mushrooms oregon and washington4 types of wild Oregon and Washington mushrooms from Franks Produce in Pike Place including: Black Trumpets, Hedgehog Mushrooms, Maitake Mushrooms and Yellowfoot mushroomshttps://theseattlecook.com/wp-content/uploads/2012/03/cauliflower-wild-mushroom-soup.jpgCauliflower Wild Mushroom Soup1 large cauliflower (or 1.5 medium), chopped & 1 large sweet potato, choppedhttps://theseattlecook.com/wp-content/uploads/2012/03/iceberg-wedge-salad.jpgIceberg wedge saladIceberg Wedge Salad w/Oregon Blue Cheese Dressinghttps://theseattlecook.com/wp-content/uploads/2012/03/franks-produce-run-wild-mushrooms.jpgFranks Produce run Wild MushroomsGroceries from Franks Produce in Pike Place2012-04-11T00:12:48+00:00monthlyhttps://theseattlecook.com/2012/04/09/flourless-cookies-featured-on-jew-ish-com/2012-04-10T21:27:23+00:00monthlyhttps://theseattlecook.com/2012/04/09/cooking-with-my-brother/https://theseattlecook.com/wp-content/uploads/2012/04/cooking-with-my-brother.jpgCooking with my brotherEnif and I BBQing a prime rib in West Richland. 2012-04-09T22:59:20+00:00monthlyhttps://theseattlecook.com/2012/04/01/prime-rib/https://theseattlecook.com/wp-content/uploads/2012/04/prime-rib-roast.jpgPrime Rib RoastNailed it! Prime Rib from Costco...done!https://theseattlecook.com/wp-content/uploads/2012/04/prime-rib-roast-seattle-2.jpgPrime Rib Roast Seattle 2Prime Rib roast 1/2 inch sliceshttps://theseattlecook.com/wp-content/uploads/2012/04/prime-rib-roast-seattle.jpgPrime Rib Roast SeattleLit my cigar...just watching the temperature 2013-02-05T18:41:22+00:00monthlyhttps://theseattlecook.com/2012/04/06/mushrooms-truffles-and-pike-place/https://theseattlecook.com/wp-content/uploads/2012/04/20120406-140042.jpg20120406-140042.jpg2012-04-06T21:02:00+00:00monthlyhttps://theseattlecook.com/2012/04/04/strawberry-lemon-cream-cheese-bars/https://theseattlecook.com/wp-content/uploads/2012/04/strawberry-lemon-cream-cheese-bars-4.jpgStrawberry Lemon Cream Cheese Bars 4YUM! I personally can only eat one square :0)https://theseattlecook.com/wp-content/uploads/2012/04/strawberry-lemon-cream-cheese-bars-3.jpgStrawberry Lemon Cream Cheese Bars 3Crumble the leftover cake mix evenly on top and then bake for an additional 20 minutes.https://theseattlecook.com/wp-content/uploads/2012/04/strawberry-lemon-cream-cheese-bars-2.jpgStrawberry Lemon Cream Cheese Bars 2Evenly distribute the strawberries on the crust https://theseattlecook.com/wp-content/uploads/2012/04/strawberry-lemon-cream-cheese-bars-1.jpgStrawberry Lemon Cream Cheese Bars 1Clean the strawberries https://theseattlecook.com/wp-content/uploads/2012/04/strawberry-lemon-cream-cheese-bars-first.jpgStrawberry Lemon Cream Cheese Bars firstSpread/press the rest of the mixture evenly on a lightly greased 9 x 13 inch pan and bake for 15 minutes. Remove and then allow to cool.https://theseattlecook.com/wp-content/uploads/2012/04/strawberry-lemon-cream-cheese-bars.jpgStrawberry Lemon Cream Cheese BarsWhat I used2012-04-05T00:10:48+00:00monthlyhttps://theseattlecook.com/2012/03/25/sunday-sunday-rataouille-with-filet-mignon/https://theseattlecook.com/wp-content/uploads/2012/03/sur-la-table-with-maggie.jpgSur La Table with MaggieSur La Table with Maggiehttps://theseattlecook.com/wp-content/uploads/2012/03/mark-at-bb-ranch.jpgMark at BB ranchMy eye's are closed...but you get the point..at BB-Ranch.https://theseattlecook.com/wp-content/uploads/2012/03/ratatouille-seattle-food.jpgRatatouille Seattle FoodJust like the movie. Best part of Sunday dinner! Seattle Ratatouille.https://theseattlecook.com/wp-content/uploads/2012/03/ratatouille-seattle.jpgRatatouille SeattleMark and I in the loft...I'm really happy :0)https://theseattlecook.com/wp-content/uploads/2012/03/ratatouille.jpgRatatouilleFranks produce in Pike Place2012-04-04T19:05:01+00:00monthlyhttps://theseattlecook.com/2012/02/27/chopped-dinner-party-its-not-a-potluck/https://theseattlecook.com/wp-content/uploads/2012/02/the-winners.jpgThe winners1st Chopped dinner championshttps://theseattlecook.com/wp-content/uploads/2012/02/shots.jpgShotsshotshttps://theseattlecook.com/wp-content/uploads/2012/02/the-hosts.jpgThe HostsChopped dinner party contestants https://theseattlecook.com/wp-content/uploads/2012/02/prepping-chopped.jpgPrepping ChoppedPrepping our apps (Ashley and her sister Maggie)2012-04-02T20:46:01+00:00monthlyhttps://theseattlecook.com/2012/02/29/avochopped-though/https://theseattlecook.com/wp-content/uploads/2012/02/lettuce-wraps.jpgLettuce wrapsAvocado Egg White Salad Wrap2012-04-02T20:45:44+00:00monthlyhttps://theseattlecook.com/2012/03/19/st-pattys-day-in-seattle/https://theseattlecook.com/wp-content/uploads/2012/03/baileys-cupcakes.jpgBaileys cupcakesHomemade Baileys cupcakes!https://theseattlecook.com/wp-content/uploads/2012/03/green-waffles.jpggreen wafflesGreen waffles...we were on a roll! https://theseattlecook.com/wp-content/uploads/2012/03/green-eggs.jpggreen eggsEggs in a green pepper framehttps://theseattlecook.com/wp-content/uploads/2012/03/champagne-sorbet.jpgChampagne sorbetSparkling Shamrock (champagne)- made of lime sherbethttps://theseattlecook.com/wp-content/uploads/2012/03/fruit-with-green-cool-whip.jpgFruit with Green cool whipRainbow fruit platter with green cool whip.https://theseattlecook.com/wp-content/uploads/2012/03/st-pattys-table.jpgSt Pattys TableOur St. Patty's centerpiece -- Lucky Charm Marshmallow Treatshttps://theseattlecook.com/wp-content/uploads/2012/03/jello-shots-for-st-pattys-day.jpgJello shots for St Pattys dayPot o' Jello shots! 2012-04-02T20:45:02+00:00monthlyhttps://theseattlecook.com/2012/03/02/honey-i-shrunk-the-kids-cookies/https://theseattlecook.com/wp-content/uploads/2012/03/homemade-honey-i-shrunk-the-kids-cookies.jpgHomemade Honey I Shrunk the Kids CookiesHomemade Honey I Shrunk the Kids Cookieshttps://theseattlecook.com/wp-content/uploads/2012/03/honey-i-shrunk-the-kids-cookie.jpgHoney I Shrunk the Kids cookie2012-04-02T04:08:06+00:00monthlyhttps://theseattlecook.com/2012/03/31/prime-rib-seattle-saturday/https://theseattlecook.com/wp-content/uploads/2012/03/20120331-180311.jpg20120331-180311.jpg2012-04-01T01:12:34+00:00monthlyhttps://theseattlecook.com/2012/02/23/a-meatloaf-for-seattle/https://theseattlecook.com/wp-content/uploads/2012/02/koobideh-kabobs.jpgKoobideh KabobsKoobideh Kabobs or Meatloaf Koobideh2012-03-31T19:02:14+00:00monthlyhttps://theseattlecook.com/2012/03/11/gordon-ramsayd-that-done-pike-place-mushroom-antipasto/https://theseattlecook.com/wp-content/uploads/2012/03/pike-place-antipasto.jpgPike place antipastoCooking/ prep time 7 minutes. Sauteed mushrooms done!2012-03-29T23:54:22+00:00monthlyhttps://theseattlecook.com/2012/03/29/oven-baked-sweet-potato-chips/https://theseattlecook.com/wp-content/uploads/2012/03/oven-baked-chips-seattle-final.jpgOven baked chips seattle finalHere is what you are about to make: Oven-baked Sweet Potato Chipshttps://theseattlecook.com/wp-content/uploads/2012/03/oven-baked-chips-seattle.jpgOven baked chips seattleplace potato rounds on the baking sheets. FYI...cut with a slicing mandolin.https://theseattlecook.com/wp-content/uploads/2012/03/oven-baked-chips.jpgOven baked chipsJack keeping me company tonight2012-03-29T19:56:52+00:00monthlyhttps://theseattlecook.com/2012/03/28/sliders/2012-03-29T03:41:51+00:00monthlyhttps://theseattlecook.com/2012/03/23/amazing-artichokes-perfected-in-a-pressure-cooker/https://theseattlecook.com/wp-content/uploads/2012/03/artichokes.jpgArtichokesPerfect artichokes using a pressure cooker.https://theseattlecook.com/wp-content/uploads/2012/03/pressure-cooker.jpgpressure cookerMy legacy pressure cooker2013-10-03T17:38:33+00:00monthlyhttps://theseattlecook.com/2012/03/27/truffle-popcorn-sweet-savory-recipes/https://theseattlecook.com/wp-content/uploads/2012/03/truffle-salt.jpgTruffle SaltTruffle Salt from Seattle Caviar companyhttps://theseattlecook.com/wp-content/uploads/2012/03/truffle-honey.jpgTruffle HoneyTruffle Honey from Seattle Caviar company2012-03-27T23:32:04+00:00monthlyhttps://theseattlecook.com/2012/03/26/midnight-banana-bread/https://theseattlecook.com/wp-content/uploads/2012/03/midnight-banana-bread-seattle.jpgMidnight Banana Bread SeattleMidnight Banana Bread served at 12:30amhttps://theseattlecook.com/wp-content/uploads/2012/03/midnight-banana-bread-seattle-food-blog.jpgMidnight Banana Bread Seattle Food BlogPour into a lightly greased 9"x5" loaf panhttps://theseattlecook.com/wp-content/uploads/2012/03/midnight-banana-bread.jpgMidnight Banana BreadMy mixing bowls for Midnight Banana Bread2012-03-27T01:06:29+00:00monthlyhttps://theseattlecook.com/2012/02/22/she-said-birthday-cake-popcorn/https://theseattlecook.com/wp-content/uploads/2012/02/birthday-cake-popcorn.jpgbirthday cake popcornSeattle's birthday cake popcornhttps://theseattlecook.com/wp-content/uploads/2012/02/the-bachelor.jpgthe BachelorJack and I watching the Bachelor 2012-03-26T01:49:35+00:00monthlyhttps://theseattlecook.com/2012/02/24/ashs-funfetti-cookies/https://theseattlecook.com/wp-content/uploads/2012/02/funfetti-cookies.pngFunfetti CookiesLet the cookies cool completely and then decoratehttps://theseattlecook.com/wp-content/uploads/2012/02/funfetti.jpgFunfettiSuper simple.2012-03-26T01:48:52+00:00monthlyhttps://theseattlecook.com/2012/03/09/chopped-dinner-party-this-weekend/2012-03-25T21:11:59+00:00monthlyhttps://theseattlecook.com/2012/03/10/chopped-dinner-party-prepn-our-meals/https://theseattlecook.com/wp-content/uploads/2012/03/choppeddinnerweekend.jpgChoppedDinnerWeekend2012-03-25T21:11:48+00:00monthlyhttps://theseattlecook.com/2012/03/13/chefs-today-i-prepared-for-you-sweet-potato-black-bean-goat-cheese-quesadilla/https://theseattlecook.com/wp-content/uploads/2012/03/quesadilla-chopped.jpgquesadilla choppedThe winning dish2012-03-25T21:11:31+00:00monthlyhttps://theseattlecook.com/2012/03/12/chopped-dinner-party-series-mexican/https://theseattlecook.com/wp-content/uploads/2012/03/mexican-chopped-2.jpgMexican Chopped 2Ashley and Maggie feelin it. https://theseattlecook.com/wp-content/uploads/2012/03/girls-suprise-at-chopped-dinner-party.jpgGirls suprise at chopped dinner partySurprise birthday dessert for Brie and Dani. https://theseattlecook.com/wp-content/uploads/2012/03/chopped-mexico-hosts.jpgChopped Mexico HostsThe hosts presenting their meal -Mexican mole'https://theseattlecook.com/wp-content/uploads/2012/03/mexican-chopped.jpgMexican ChoppedChopped Mexican theme! 2012-03-25T21:11:20+00:00monthlyhttps://theseattlecook.com/2012/03/24/a-french-saturday-in-seattle/https://theseattlecook.com/wp-content/uploads/2012/03/french-grocery.jpgFrench Grocery2012-03-24T22:05:06+00:00monthlyhttps://theseattlecook.com/2012/02/15/simple-cheesy-egg-in-red-bell-pepper-frame/https://theseattlecook.com/wp-content/uploads/2012/02/red-bell-3.jpgRed Bell 3Done! Simple Cheesy Egg in a Framehttps://theseattlecook.com/wp-content/uploads/2012/02/red-bell-2.jpgRed Bell 2https://theseattlecook.com/wp-content/uploads/2012/02/red-bell.jpgRed Bell2012-03-24T17:53:35+00:00monthlyhttps://theseattlecook.com/2012/03/22/in-office-lunch-spicy-cilantro-ramen/https://theseattlecook.com/wp-content/uploads/2012/03/spicy-cilantro-ramen-plating.jpgSpicy Cilantro Ramen platingPlating Ramen...garnished with cilantro :0)https://theseattlecook.com/wp-content/uploads/2012/03/spicy-ramen.jpgSpicy RamenTurned out better than I expected via microwave :0)https://theseattlecook.com/wp-content/uploads/2012/03/spicy-cilantro-ramen.jpgSpicy Cilantro RamenFarm fresh eggs! From Ms. Chicken: Vashon Island2012-03-23T03:17:58+00:00monthlyhttps://theseattlecook.com/2012/02/13/morning-sex-i-mean-seattle-sticky-buns/https://theseattlecook.com/wp-content/uploads/2012/02/seattle-sticky-buns.jpgSeattle Sticky Bunshttps://theseattlecook.com/wp-content/uploads/2012/02/stickybunsjack.jpgstickybunsjack2012-03-22T00:19:22+00:00monthlyhttps://theseattlecook.com/2012/03/07/sardine/https://theseattlecook.com/wp-content/uploads/2012/03/sardines.jpgSardinesMy awesome plating...probably not going to make sardines for awhile 8-(2012-03-22T00:18:27+00:00monthlyhttps://theseattlecook.com/2012/03/13/taylored-linguini/https://theseattlecook.com/wp-content/uploads/2012/03/taylored.jpgTayloredTuesday night...Taylored Linguini...DONE! https://theseattlecook.com/wp-content/uploads/2012/03/taylored-linguini.jpgTaylored LinguiniLooks good! Tasted better :) Thanks sous chef. Where was Jack?https://theseattlecook.com/wp-content/uploads/2012/03/taylor.jpgTaylor@tayloratmelrose with Ash and a dozen friends.2012-03-22T00:18:05+00:00monthlyhttps://theseattlecook.com/2012/03/09/sipping-caramel/https://theseattlecook.com/wp-content/uploads/2012/03/sipping-caramel.jpgsipping caramelsipping caramel. done!https://theseattlecook.com/wp-content/uploads/2012/03/sipping-caramel-seattle.jpgsipping caramel seattleDon't boil!https://theseattlecook.com/wp-content/uploads/2012/03/sipping-carmel.jpgSipping carmel2012-03-22T00:16:46+00:00monthlyhttps://theseattlecook.com/2012/03/11/pike-place-sunday-antipasto/https://theseattlecook.com/wp-content/uploads/2012/03/pike-place.jpgPike placePike Place Sunday Antipasto2012-03-22T00:15:36+00:00monthlyhttps://theseattlecook.com/2012/03/21/chocolate-chip-cookies-the-mark/https://theseattlecook.com/wp-content/uploads/2012/03/the-mark-legend.jpgthe mark legendThe legend is born...and some have marshmallows :) get it!https://theseattlecook.com/wp-content/uploads/2012/03/the-mark-prep.jpgthe mark prepBeen using moleskines since 16...all the best ideas have been born from one;)https://theseattlecook.com/wp-content/uploads/2012/03/the-mark.jpgthe MarkMixing 'the Mark,' in a white bowl2012-03-21T22:27:17+00:00monthlyhttps://theseattlecook.com/2012/03/14/chicken-cordon-bleu/https://theseattlecook.com/wp-content/uploads/2012/03/cordon-bleu-final.jpgCordon Bleu Finalbaked to perfection! I present Chicken Cordon Bleu.https://theseattlecook.com/wp-content/uploads/2012/03/cordon-bleu.jpgCordon BleuCordon Bleu headed for the ovenhttps://theseattlecook.com/wp-content/uploads/2012/03/cordon-bleu-2.jpgCordon Bleu 2Prosciutto from Pike Place market BB-Ranch 2012-03-21T22:25:30+00:00monthlyhttps://theseattlecook.com/2012/02/20/walla-walla-wine-tasting-weekend/https://theseattlecook.com/wp-content/uploads/2012/02/photo1.jpgZerba cellarsAsh and I in Zerba cellars wine cave.https://theseattlecook.com/wp-content/uploads/2012/02/photo.jpgZerba cellarsAsh and I in the Zerba cellars wine cavehttps://theseattlecook.com/wp-content/uploads/2012/02/2012-02-18-14-26-41.jpgtasting at WatersTony's limo out front of Waters wineshttps://theseattlecook.com/wp-content/uploads/2012/02/2012-02-18-12-20-06.jpgTasting at L'Ecolethe girls tasting at L'Ecolehttps://theseattlecook.com/wp-content/uploads/2012/02/2012-02-17-15-28-55.jpgTasting Room at Pepper BridgeTasting at Pepper Bridgehttps://theseattlecook.com/wp-content/uploads/2012/02/2012-02-17-14-18-25.jpgWalla Walla Vintnersthe gang at Walla Walla Vintners (right from the plane)2012-06-25T18:53:32+00:00monthlyhttps://theseattlecook.com/2012/02/20/your-a-cheese-ball/https://theseattlecook.com/wp-content/uploads/2012/02/poached-mozzarella.jpgPoached MozzarellaCheese ball recipe...seriously2012-03-21T20:37:21+00:00monthlyhttps://theseattlecook.com/2012/02/21/seattle-popcorn-series-4/2012-03-21T20:37:09+00:00monthlyhttps://theseattlecook.com/2012/02/21/parmesan-garlic-popcorn/https://theseattlecook.com/wp-content/uploads/2012/02/seattle-popcorn-42.jpgSeattle Popcorn 4Evenly coat the popcorn and add more salt and Parmesanhttps://theseattlecook.com/wp-content/uploads/2012/02/seattle-popcorn-32.jpgSeattle Popcorn 3When the kernels pop, add the rest of the 1/3 cup popcorn evenly in the panhttps://theseattlecook.com/wp-content/uploads/2012/02/seattle-popcorn-22.jpgSeattle Popcorn 2Heat the oilhttps://theseattlecook.com/wp-content/uploads/2012/02/seattle-popcorn2.jpgSeattle Popcorningredients2012-03-21T20:36:55+00:00monthlyhttps://theseattlecook.com/2012/02/23/what-is-meatloaf/https://theseattlecook.com/wp-content/uploads/2012/02/meatloaf-off.jpgMeatloaf offWhich one was better?2012-03-21T20:36:25+00:00monthlyhttps://theseattlecook.com/2012/02/24/oh-my-meatloaf/https://theseattlecook.com/wp-content/uploads/2012/02/meatloaf-ash.jpgMeatloaf AshMaybe twice a year :)https://theseattlecook.com/wp-content/uploads/2012/02/ash-making-meatloaf.jpgAsh making meatloafAsh mixing2012-03-21T20:35:54+00:00monthlyhttps://theseattlecook.com/2012/03/01/when-you-give-a-cat-a-cookie/https://theseattlecook.com/wp-content/uploads/2012/03/jack-drinking-milk.jpgJack drinking milk2012-03-21T18:44:25+00:00monthlyhttps://theseattlecook.com/2012/03/06/magnificent-minestrone-monday/https://theseattlecook.com/wp-content/uploads/2012/03/minestrone.jpgMinestroneNote...Jack has been awfully lazy lately. When I was plating, he managed to position himself in the picture along with his mouse friend...as if he had been assisting the entire time. Sneaky guy! 2012-03-21T18:43:32+00:00monthlyhttps://theseattlecook.com/2012/03/05/baked-chickpeas-the-corn-nut-impostor/https://theseattlecook.com/wp-content/uploads/2012/03/mark-eating-chick-peas.pngMark eating chick peasMark eating chickpeashttps://theseattlecook.com/wp-content/uploads/2012/03/chick-peas-toasting.jpgChick Peas toastingbaking the chickpeashttps://theseattlecook.com/wp-content/uploads/2012/03/chick-pea.jpgChick PeasChickpeas raw2012-03-21T18:43:22+00:00monthlyhttps://theseattlecook.com/2012/03/12/what-were-reading/https://theseattlecook.com/wp-content/uploads/2012/03/a-literary-tale.jpgA literary tale2012-03-21T18:41:33+00:00monthlyhttps://theseattlecook.com/2012/03/15/brussel-sprouts-shallots-pancetta-over-wild-mushroom-ravioli/https://theseattlecook.com/wp-content/uploads/2012/03/chopped-dinner-at-home.jpgChopped dinner at homeCook time 10 - 12 minutes Brussel Sprouts, Shallots & Pancetta over Wild Mushroom Ravioli2012-03-21T18:40:32+00:00monthlyhttps://theseattlecook.com/2012/03/16/seattle-popcorn-st-pattys-green-and-gold-candied-popcorn/https://theseattlecook.com/wp-content/uploads/2012/03/irish-seattle-popcorn-4.jpgIrish Seattle Popcorn 4Happy St. Patty's Seattle!https://theseattlecook.com/wp-content/uploads/2012/03/irish-seattle-popcorn-3.jpgIrish Seattle Popcorn 3Green & Gold Candied Seattle Popcornhttps://theseattlecook.com/wp-content/uploads/2012/03/irish-seattle-popcorn-2.jpgIrish Seattle Popcorn 2add the food coloring of your choicehttps://theseattlecook.com/wp-content/uploads/2012/03/irish-seattle-popcorn.jpgIrish Seattle popcornMelt the butter, sugar and light corn syrup in a saucepan on medium heat2012-03-21T18:40:21+00:00monthlyhttps://theseattlecook.com/2012/03/17/welcome-to-st-pattys-seattle-2012/https://theseattlecook.com/wp-content/uploads/2012/03/st-pattys-day-seattle.jpgSt Pattys Day Seattle2012-03-21T18:39:45+00:00monthlyhttps://theseattlecook.com/2012/03/08/the-angel-food-cake-that-saved-our-house/https://theseattlecook.com/wp-content/uploads/2012/03/angel-food-cake-jack.jpgAngel Food cake jackWe got his approval! Thank god 8-)https://theseattlecook.com/wp-content/uploads/2012/03/angel-food-cake.jpgAngel Food cakeJudging...2012-03-08T23:20:58+00:00monthlyhttps://theseattlecook.com/2012/03/04/the-family-that-cooks-together-8/https://theseattlecook.com/wp-content/uploads/2012/03/ashleys-house.jpgashleys house2012-03-04T22:57:53+00:00monthlyhttps://theseattlecook.com/2012/02/10/a-table-to-grow-old-with/https://theseattlecook.com/wp-content/uploads/2012/02/seattle-table.jpgSeattle Tablehttps://theseattlecook.com/wp-content/uploads/2012/02/table-seattle3.jpgTable Seattle2012-02-24T01:31:12+00:00monthlyhttps://theseattlecook.com/2012/02/17/as-we-head-off-into-the-weekend/https://theseattlecook.com/wp-content/uploads/2012/02/ash.jpgAshAsh up to no good.2012-02-17T18:58:20+00:00monthlyhttps://theseattlecook.com/2012/02/16/sometimes-you-gotta/https://theseattlecook.com/wp-content/uploads/2012/02/murphyscombo.jpgMurphyscomboLarge Murphy's Combo with extra cheese2012-02-16T22:58:32+00:00monthlyhttps://theseattlecook.com/2012/02/15/third-time-is-a-charm-chocolate-chip-cookies/https://theseattlecook.com/wp-content/uploads/2012/02/nailed-it-cookies.jpgNailed it cookiesNailed it!https://theseattlecook.com/wp-content/uploads/2012/02/what-i-used.jpgWhat I usedWhat I usedhttps://theseattlecook.com/wp-content/uploads/2012/02/jack-making-cookies.jpgJack making cookiesJacks death stare...are you going to make cookies tonight? Are you!!!2012-02-15T19:41:31+00:00monthlyhttps://theseattlecook.com/2012/02/14/lofty-kitchen/https://theseattlecook.com/wp-content/uploads/2012/02/our-pioneer-square-loft-kitchen.jpgOur Pioneer Square loft kitchen2012-02-14T20:06:41+00:00monthlyhttps://theseattlecook.com/contact/2012-11-09T04:55:10+00:00weekly0.6https://theseattlecook.com/2012/02/13/saveway-chocolate-chip-cookies/https://theseattlecook.com/wp-content/uploads/2012/02/saveway-cookies.jpgSaveway CookiesSaveway Cookies Pioneer Square2012-02-13T20:00:44+00:00monthlyhttps://theseattlecook.com/2012/02/10/a-classic-seattle-caprese/https://theseattlecook.com/wp-content/uploads/2012/02/seattlecaprese.jpgSeattle CapreseSeattle Caprese2012-02-10T23:38:37+00:00monthlyhttps://theseattlecook.comdaily1.02020-10-14T19:38:58+00:00