A few weeks ago I had the privilege to be one of three judges of the Kirkland Uncorked food and wine event. Two other judges and myself sat on a platform overlooking Lake Washington on a beautiful Seattle summer day. Three of Seattle’s top female chef’s competed against one another in front of several hundred onlookers. One of the elements the chefs were being judged for were how they incorporated the use of prawns and red wine in the dishes they prepared. One of my favorite dishes from the competition was Chef Angie Robert’s grilled pound cake with cherry compote. So last week I decided to make a quick version of her dessert except using store bought pound cake. The end result was an easy dessert which would be great to serve guests. Using homemade pound cake would be best but when the temperature inside the house is almost 100 degrees the last thing I want to do is bake and store bought cake suddenly becomes very attractive. [click to continue…]
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Fact: I will eat just about any food but my favorite dishes are usually simple to prepare, fresh in flavor, and can be made very quickly. Cooking for me is about being flexible, creative, and resourceful. And I can’t help but be a little proud of myself when I make something so deliciously good with such little amount of effort.
For instance, today’s pasta dish was inspired by Aglio E Olio (warm olive oil and garlic pasta), the bounty of summer cherry tomatoes, fresh basil growing in a tiny plastic pot next to the kitchen window,, and fresh lump Dungeness crab meat to top it all off. The addition of fresh lemon juice brightens everything perfectly. We now have a light summer dinner meal bursting with flavor to delight the palette as well as the stomach. [click to continue…]
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[donotprint] Ten years ago, my friend Ann made this soup for our family when we moved into our house. This has become one of my favorite soups and I like to prepare when I’m in a jam and need dinner quickly! It is quite easy, tasty, and perfect for a cold winters night. The blend of coconut milk and red curry paste is the perfect combination for a Thai style soup without any fuss. I will warn you though, it does have a nice kick to it. It will warm your bellies and leave you feeling satisfied. If you don’t like spicy food, just reduce the amount of curry paste to your liking. [click to continue…]
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I am going to be real and raw with you tonight. I’m a desperate woman this evening. I am in dire need of a late night sweet thang (<-and no that is not a typo). If you are familiar with my blog at all, I ask for your forgiveness in advance. There will not be the usual food porn you are accustomed to seeing on my blog in this post. I replaced my original photo with this one because frankly I’ve come to my senses and food porn is only good porn when shot right. When I say food porn, I mean a term used by food bloggers describing drool worthy photos of food. Instead I am posting candid photos as it happened. But I have a feeling you’ll forgive me after making this special treat. Don’t you agree this is a much better photo? Doesn’t it make you want to eat it through the screen?
I didn’t intend to write a post on my sweet thang. But because I love sharing and you are my friend I will share my dirty late night secret with you as long as you promise to share it with others. [click to continue…]
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