One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.
Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂
Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.
Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference
Tools: oven, , baking dish, meat thermometer
Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
Cover surface in za’atar spice.
Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
Optional: bonus points for drawing a depiction of “aggressively salting.”
Pro-Tip of the Day:
Have you been buying those boxes and bags of oranges on sale at the store?
Next time pick up a bag of coconut flakes and sliced almonds, and you can make this quick, yummy (gluten-free) byproduct treat from in-season fruit!
Just remember to take 30 seconds to grate the rind off before you eat the orange, and you’ll have enough for this recipe. Note: try not to take too much of the white parts (the pith), that’s bitter. Continue Reading
This post is dedicated to my friend Abby, who inspired me to share this tip on how to cut into a stubborn winter squash when she told me she had a butternut waiting at her new apartment.
Happy Thanksgiving week to those in the U.S. (and happy Autumn harvest to the rest)! Got a squash on the menu to make? Here’s a tip for splitting squash. Why muscle through it, when you can use tools. Continue Reading
I was chatting with my good friend Jenni the other day about how I decide on weekday cooking,* and a sorting method I came up with several years ago seemed to spark great interest, so I thought I’d share it here in case some of y’all others could benefit.
Are you a klutz like me, always spilling liquids when you pour them from one container to another?
Try this trick I learned from my father, the chemist!
I like to imagine him pouring oodles of liquids from beaker to beaker in his multiple decades of work.
Hint: having a utensil helps.
In summary, if you have an unreliable container you know will spill, knowing this trick can really help. I favor a chopstick for best results, and most recently found this useful when pouring home made chicken stock into ice cube trays to save for later. Revision: since doing this, I now favor a spoon, it guide the liquid to spread a bit better at the bottom.
P.S. Thanks to K_____ for the spontaneous cinematography.
Editor’s note: for the purposes of this post, all words that end with the suffix “oke” should be pronounced or more likely internally read as “okay”.
Guest blog brought to you by marriage.
Left coast living will bring you to Hawaii if you are of the means or the miles to get there. East coast has quick access to Europe and I guess the Caribbean and Newfoundland, but we get the tiny volcanic islands. Upon recommendation of my cubicle-mate, I decided to try and enjoy some Poke during a recent visit to Kauai. A few foursquare searches later, I settled on Pono Market. No joke (please see editor’s note), the poke was delicious, and we ended up going back again prior to departing the island. The final meal was garnished with a bit of sadness due to the knowledge that I would not be able to reproduce this dance of flavors again upon returning to the Pac.
Double-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy!
A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without cilantro and (b)stop feeling like such a yuppie for buying a salad I could clearly reverse-engineer to make myself. Now when I’m up for more than throwing together some greens with nuts (read: up for more chopping), I’ll use this mix as the base recipe and improvise from there. I was actually pretty surprised when I couldn’t find a blog entry for this. Perhaps because it’s so straightforward, it didn’t feel like a recipe. This week’s weather in Seattle is sneaking up to the mid-80s, which counts as hot, so here’s a good option for those hot late Summer days when you don’t want to add another degree to your house by turning on cooking appliances. Air conditioning is a luxury, yo.