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Categories: Being lazy in Seattle
A 9pm to 11pm Seattle cooking blog
Posts tagged “seattle chef”
We couldn’t be more excited! It was an honor working with Chef Delgado and his team from Barking Frog- they are simply the best! Mark and I (Jack too!) want to thank all of our supporters who attended last night’s event and of course American Lamb (and all the sponsors) who made it possible. It was a lot of fun and we met a lot of great people along the way. We are looking forward to next year!
Categories: Seattle cooking competition
Right now, Whole Foods SLU is celebrating heirloom tomatoes…they literally have every varietal greeting you at the front entrance- can’t miss them! They looked too good to pass up so this past week I purchased 3 pints with no intention….until we were invited to a neighborly Salmon Feed. So I thought I would whip up a nice salad to go with the salmon and decided on a Tomato Basil Chickpea dish with garlic and a hint of truffle. What you need: 2 pints of heirloom (smaller varietal) or cherry tomatoes, halved 2 cans of chickpeas, rinsed 30 leaves of fresh basil, chopped 4 cloves of garlic, minced 1/2 tbsp truffle oil 1/2 tbsp olive oil 1 tbsp white wine vinegar Salt, to taste…
Well I did it. You can read about my attempts here, here and here. Finally on the 4th try I figured it out. I have been shying away from using a secret ingrident…I learned that bechamel is not a cheese and what making a roux is. Before I tell you what the secret ingrident is, you have to know…I DID NOT believe that you needed this ingrident to make AWESOME mac and cheese…but a las you do! Velveeta! Here are the rough ratios… 1/2 classic Velveeta 1/4 Havarti 1/4 coastal cheddar You need to either make a bechamel base or a roux. I use a whole stick of butter fyi…melted down then add flour till it lightly thickens up. Next add one of those…
Categories: Seattle Dinner Ideas, Seattle Late Night eats
Tagged: a perfect mac n cheese recipe, Béchamel sauce, bechamel sauce recipe, bechamel sauce recipe with cheese, Cheddar Cheese Sauce with a Bechamel Base, how to make a roux, mac n cheese, mac n cheese from scratch, macaroni and cheese, macaroni and cheese recipe, macaroni and cheese recipe beecher's, macaroni and cheese recipe seattle, macaroni cheese, Mornay sauce, peanut butter and jelly sandwiches, seattle chef, seattle cooking blog, seattle cooks, seattle food, seattle food blog, seattle food blogger, seattle mac and cheese, seattle mac and cheese recipe, the thickening agent of three of the mother sauces of classical French cooking, What is a Roux
Every now and then I get the motivation out of now where to make something…and I typically nail it (see Prime Rib, Ribs, this and that). However lately I have been trying to make the most perfect mac and cheese and failing. DO not worry…I still eat my attempts as does Ash (she keeps saying its good) but I know better! Last night after wrapping our House Hunters shoot. I was in the mood to attempt mac and cheese for the third time. Ash told me I needed Bechamel cheese! I drive over to Whole Foods and ask the cheese monger for Bechamel cheese. He says, “there is no such thing.” I do not believe him…”come on, this is Whole Foods you got to…
Tagged: Béchamel sauce, bechamel sauce recipe, bechamel sauce recipe with cheese, Cheddar Cheese Sauce with a Bechamel Base, mac n cheese, mac n cheese from scratch, macaroni cheese, Mornay sauce, seattle chef, seattle cooking blog, seattle cooks, seattle food, seattle food blog, seattle mac and cheese
I have already made ceviche once, but I did not have nearly enough fish. Ceviche is honestly pretty easy to make so Ill keep this post short. I bought raw medium sized shrimp, tuna (red) and bay scallops. The shrimp need to be de-veined, raw and cut into little cubes. Once you place the shrimp into the jar you will see the shrimp cook from clear to orange within an 1 hour or so. Place the bay scallops in the jar as well. Next cut the tuna into cubes and also put into the jar. Once seafood is in the jar juice lemons and limes so the juice is equal parts and fills the jar. Cover and place in fridge. 24 hours later… Cut…
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