I use tinned beets to make pickled beets and I see them on salad bars quite often. They _are_ nice roasted fresh, but it's a time thing, isn't it?
Peanut Butter or Nutella with a spoon and a glass of orange juice to go with.....
Just noticed a column called Eater that lists 38 restaurants in Seattle.
Greg Atkinson has just opened a restaurant on Bainbridge Island called Marche.
The Spud on Alki Avenue across from the Water makes thebest fisn and chips I've' ever had. Ray's Boathouse used to be great - don't know about now. Ivar's is greatly written up - we were not impressed.
The market is Pike Place Market at the corner of First Avenue and Pike Street. It's great if you have a place to cook. There are a couple of restaurants there. I'm sorry not to be more help. I was born in Seattle, but have not lived there for a very long time. Greg Atkinson has a good reputation as a PNW chef nd I think he has a restaurant.
I made roasted red pepper soup and a tuna salad with lots of goodies in it. Fig bars for dessert.
I've never met a baking mix that was as good as its "from scratch" counterpart. Laurie Colwin's gingerbread stands out in my mind as the prime example. I've never counted the cost, but I'm sure there's a cost factor there as well.
One mix has a recipe for a rum cake that is worth emulating using the mix or just following a scratch recipe for the cake and making the glaze - recipe on the box - it soaks up.
The same as another poster, I use 2 cups of boiling water to one cup of raw rice. Steam covered for about 20 minutes on very low heat. I put a little salt in the water before adding the rice,
I made a pimento cheese spread not long ago with a puddle of Chutney in a hollowed out indent. I served it with whole wheat crackers and it was gone in a flash. If you carried the chutney separately, it would transport easily. The original recipe is by Narsai David. Good stuff.
Joe Yonan's book is a "gift' for the solo cook and a lot of it is suitable for more serving adaptions. I think my gidt choice to give this year will be Dorie Greenspan's new book. It's so lovely. Maybe it came out in 2010 - I've lost track of the publication date. There are several in your list that I'd like to receive!!
I peel the cloves, chop them pretty fine, and them smash it to a paste with my French knife. I also use a garlic press at times, which may not be in style, but works fine for me.
Go to items that roost on the kitchen counter are Allspice, Madras Curry, Paprika and a supermarket purchase - Lawry's Seasoned Salt. It's nice on burgers. I do have a nice herb garden and use from it a lot. I've never had luck growing dill and, recently, found a freeze-dried dill in a bottle in the produce Dept. that is better, in my opinion, than dill weed.
I buy mail order from World Spice in Seattle. Their mail-order service is exemplary.....
Doris Greenspan popped into my mind immediately - she is marvelous in person and has so much to offer. I also liked Sara Moulton when she was on and miss seeiing her. I don't know if Mr. Bittman has a show or not - it's not in my area if he does.
I liked the idea of Jeffrey Steingarten - his manner is so ascerbic that his show would draw a lot of fire and could be a hit. I am missing Good Eats already. I learned a lot there and was entertained in the process.
I too had a subscription problem and received bills for an unauthorized subscriptiion. They finally went away on that. One major complaint - they say the current year's recipes are free online, but only after you subscribe to a 14-day trial plan....so they are misrepresenting their offer.
I get at least two offers a week to sell me stuff in my e-mail and really abhor their sales tactics. I do like some of their recipe ideas and enjoy the TV show, I, especially like Julia and the two guys that do equipment and taste tests. Both have a way with Kimball that deflates his over-sized ego a little bit.
Super Spices - just down the steps towards Western Ave. is World Spice Merchants. They ship promptly and their spices are fresh and well-packaged for shipping. They put Penzey's in the shade when it comes to freshness and service.
When I was a kid in Seattle, the market was different - I think more locals shopped there then. On First Ave, They sold caramel apples right by the bus stop, but you had to miss a couple of busses because you couldn't eat them on the bus.
A large plate of salad perhaps tomato, avocado and cucumbers, followed by a helping of pasta with a good sauce.
Cooking for one is not a chore _ have it pretty well in hand. In addition to other small meals that always include a big salad, about once a monthe, I buy a grocery store roasted chicken. It's an adventure . Chicken and biscuits with a mushroom sauce, curried chicken salad, chicken tacos and the carcass makes fine stock.
Like many, I don't drink wine every day. it's not in the budget. I used the Sauv. blanc for cooking for a long time, but about a year ago tried the Pinot Grigio and like it better. And it's certainly affordable. And Sangria is good with the Cabernet. Beyond that, I've had other wines that cost a lot more that were not any better I am living in wine country and have visited a lot of the wineries with out of town guests. Some pleased us - some didn't. We bought what we liked.
For every day drinking, I often choose an Italian Chianti or a German Riesling and reserve a wine comparable to Chateau neuf du pape for a special occasion. wine is so subject to individual vintages and tastes, and the menu it supports, that it's difficult to make sweeping judgements. Over the years, I have cellared quite a few Cabs, some hold up and improve and some don't.
Counter space in a cool new kitchen that has a window and a bigger refrigerator.
Like many, I have a tiny - inadequate - galley kitchen. my only counter space for working is a cutting board over one side of the sink. But I have adapted. Racks over sink and stove, magnetic hooks on the side of the refrigerator let me hang up the essentials and enough counter space for a knife block and cuisinart that still runs after nearoly 25 years of use. I have a six-foot wide closet in the hall that is crammed with pantry staples and equipment that I trot out and use when needed. I have to make pasta on the dinette table, but it works.. I store pots and pans in the oven and do limited baking/roasting in a most efficient toaster oven. To do a really fine meal, i stack the pots and pans in a box in the bedroom so I can heat the oven. Thankfully, most entertaining is eating out, but I truly enjoy the meals I cook for myself.and close friends. I do have a dishwasher. I don't think that I _love_ my kitchen, but I love time spent there.
I have lived and cooked in California for nearly forty years. Sadly, it costs more at Fafmer's markets and local outlets to use the local produce. However, the freshness of flavor is worth the extra when fresh products are available. I've heard commments about Alice Waters - both good and bad - but she is on the right tack. I am so proud of the schools that are helping our young people learn the rudiments of gardening and food production and preparation. We do have a good growing season and each year I see improvement in what is for sale. Also, there is nothing better than a fresh tomato garnishedwith fresh basil when it's from your own backyard. Here and there in this city - San Francisco - are little community gardens available to some residents. .We're trying!
I used to use working late as an excuse for eating out - lately, I've been menu planning on the weekend and cooking ahead enough that fixing the evening meal is much easier.
Tadich Grill on lower Market is a San Francisco landmark - food's pretty good too. Sam's is another vintage place with good food.One of our favorites is the Slanted Door - Viet Namese - in the Ferry Building. Big and crowded, but good food. Another bit of history with marvelous beef is The House of Prime Rib on Van Ness. The salad they give you before the roast beast is excellent. We like a funny little bistro on Pine Street just down the hill from the Mark - Rue Le Pic. They comp a marvelous vegetable soup as a starter and offer about a dozen entrees. Tommy's Joynt gives a good meal for a moderate price. Dim Sum is good at Yank Sing. Just off the Ptresidio is Liverpool Lil's and Betelnut on Union Street is excellent.
my favorite 20 minute dinner is cooking bacon bits in a frying pan while chopped potato and onion simmer in a saucepan - add the bacon to the potato mix and reduce to desired consistency with a combo of milk and 1/2 & 1/2. salt & pepper and a generous chunk of butter. Comforting! Another is a can of diced tomatoes laced with onion , minced garlic and some bits of meat . add a bit of stock and a handful of orzo. another choice might be small pieces of leftover beef roast simmered with carrots, onions and potatoes. Add anything you might have in the frig and add some homemade beef stock. I don't exactly clean out the frig to make soup, bu I do use selective leftovers for a quick bowl. Very favorite is split peas with diced ham and diced onion simmered in the crock pot. Add a little garlic. The secret to good soup, to my way of thinking, is good stock to begin with. Make good basic stocks and season according to the additions. I use a lot of parsley in my stock making that gives it a nice personality..
In cooking for one most of the time, I've been working on a series of recipes using one of the supermarket roasted checkens. My favorite so far is a curried chicken salad with dried cranberries softened in Grand Marnier.
I have several recipes that ask for Marsala wine. What brand is best? I bought one labeled simply 'Marsala" at the market - it was awful.
I've tried using a good white Chablis - I'm not sure if I'm getting the right outcome for the dish.
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I use tinned beets to make pickled beets and I see them on salad bars quite often. They _are_ nice roasted fresh, but it's a time thing, isn't it?