KevinSeattle

This was my first attempt at preparing dinner with my new tagine. The recipe is from the instruction manual- all the ingredients are slow cooked for over 3 hours! I served the dish with golden couscous.

               

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A super easy soup that's great for a rainy Seattle day.

           

Ingredients: 4 cups chicken broth • 2 cans cream-style corn • 12-16 oz crab • 12-16 oz shiitake mushrooms • 2 tbsp cornstarch • 2 tbsp cold water • 2 tbsp soy sauce • 3 egg whites lightly beaten • 1 tsp sesame oil • red pepper flakes • 1 tsp Sri Racha • salt and pepper to taste • 2 scallions chopped • baguette

Instructions: Combine broth creamed corn and bring to a boil. Dissolve cornstarch in cold water, stir into boiling broth. Add soy sauce and simmer for 3-4 minutes until thickened, stirring occasionally. Add egg whites in a thin steam, stirring gently to break into shreds. Add shiitake mushrooms. Stir in sesame oil and Sri Racha. Season with salt and pepper. Add crab. Garnish with scallions and chili flakes and serve with sliced baguette.

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I was feeling lazy and not really in the mood to spend a long time cooking. Luckily, earlier at work, I received a few samples including Old Bay Salmon Classic, Bumble Bee Foods Wild Pink Salmon & Heinz Horseradish Sauce. While canned salmon (actually it came in a pouch) cannot compare to using fresh wild pacific, I was actually quite impressed with the overall taste of the dish.

               

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On our recent trip to Victoria, BC we stayed at a B&B called the Gingerbread Cottage. The highlight was most definitely the breakfast!

                   

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Red Fish, Blue Fish is possibly the best street food I have ever eaten!!! Everyone visiting Victoria, BC must stop at this shack on the water. Maia and I shared the following items:

• Albacore Tuna Tacones
  Spicy spot prawn mayo + pea shoots + lemon pickled onions
  
• Qualicum Bay Scallop Tacones
  Golden shallot aioli + pea shoots + lemon pickled onions
• Tempura Cod Tacones
  Sweet-smoked chili adobo + pea shoots + lemon pickled onions
• Kennebec Chips
  Hand cut, twice fried
• Kennebec Chips
  Sweet red curry slathered

Each and every bite was pure deliciousness. Check them out @ http://www.redfish-bluefish.com/

               

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At the Sunday Broadway Farmers Market we picked up 15 different varieties of peppers ranging from sweet to hot! The scallops were seared in a homemade habanero butter and topped with chopped sweet peppers. The rest of the peppers were sautéed and served with pasta.

                 

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Golden beets are awesome; they are just as delicious if not better than red beets but without the whole mess. I boiled the beats for about 10 minutes, peeled them & then sliced them with my mandoline. The brussel sprouts were lightly seared in olive oil with some chopped cayenne peppers.The final dish was served with olive oil and sea salt.

         

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Our potato salad was loosely based on this recipe from Chow; I made it pretty spicy and added celery for a nice crunch! We used two varieties of potatoes that we picked up from Olsen Farms at the Broadway Sunday Farmers market: All Blue and German Butterball. I really love this recipe for two reasons. First, it is a great alternative to the typical mayonaise based potato salad, and second, roasting the potatoes gives a nice crunch to the salad.

       

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Maia and I went to a labor day BBQ at her cousin Kim & family's house. We brought this salad--it's easy to make and unique. The recipe is from the New York Times in June 2009. We used our new Borner V-Slicer Plus Mandoline to cut the radishes--it seriously cut down probably 30 mintues of chopping. The ricotta salata is a hard variety of ricotta that's salted and dried; the texture is very similar to feta cheese.

         

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