| Nov 4, 2010
Hazelnut sherry zabaglione
Total time: About 15 minutes
4 egg yolks
6 tablespoons sugar, more or less as desired
1/4 cup dry sherry, preferably oloroso
1/4 cup hazelnut liqueur
1. In a large bowl, whisk together the egg yolks and...
| Nov 11, 2010
On a mission to suss out the Santa Monica gastropub the Yard, I'd invited a friend who'd lived in the neighborhood way back when but had since moved away. As we negotiated the crowds streaming past us on Broadway a couple of blocks from Ocean Avenue,...
| Dec 16, 2010
Dear SOS: The hazelnut red pepper pesto that accompanies the salmon at Thyme restaurant in Santa Monica is addictive. I've made a lot of pestos, but this is different than anything I've tasted — tangy and, well, just scrumptious! Anything you can...
| Jul 26, 2010
Coffee and Cacao Crusted Pork (or Beef) featuring Cabana Cachaca Rum Makes enough rub to encrust 2 pork tenderloins, about 2 lbs. each or about 4 pounds New York Strip steaks
This combination is surprisingly delicious and complementary to both pork and...
| Aug 17, 2010
| 7:26 AM
Citrus Glazed Wild Lummi Island Sockeye Salad with Northwest Peach Salsa
Ingredients: (serves 4)
Fresh Lummi Island Sockeye Filet 1 ½ lb
Olive Oil 1 oz
Kosher salt ½ tsp total
Citrus Butter (see recipe below) 2-4 oz (1/4 lb)
Romaine cut 1" X 1 ½ " 1...
| Sep 9, 2010
| 7:03 AM
Local celebrity chef Kathy Casey invited us into Kathy Casey Food Studios in Ballard to show us how she gets that honey out of the hive she had installed... and what to use it for once you have it!
People are increasingly using home-grown vegetables...
| Oct 26, 2010
| 8:00 AM
To purchase a copy of the book:
The French Women Don't Get Fat Cookbook
For more information and recipes:
Magical Breakfast Cream
4 to 6 Tablespoons yogurt (about 1/2 cup)
| Feb 18, 2011
| 1:30 AM
I checked out the catalog from Potsdam Nursery. I also got your message about starting off raising hazelnuts as a hobby at first. As I learn about the business and get comfortable with the cultural requirements of the business, do you have any idea what...
| Feb 11, 2011
Native plants tempt green thumbs with the promise of an easy-care garden.
The allure of natives, growing in conditions that suit them and providing shelter and food for the creatures who live here, continues to attract a growing number of gardeners....
| Feb 11, 2011
| 1:31 AM
I am looking at raising hazelnuts after reading an article in a magazine. I am looking for some local source of information, so I'm wondering if that could be you. As a kid growing up on the Spirit Lake Reservation, I remember picking hazelnuts, so I know...
| Feb 9, 2011
Total time: 35 minutes, plus chilling and cooling time for the dough
Servings: 2 dozen cookies
Note: Adapted from chef Elena Guerrero-Berman of Massimo's Delectables. Be careful not to grind the nuts to a fine powder or flour; the nuts should have some...
| Feb 9, 2011
We delved back into the Tribune recipe archives for this mousse-like cheesecake from the '50s. If you have some left over after building the na-PIE-leons, just chill it in a bowl and save for later — it doesn't need to be baked. You'll need 3- by 3-...