Scoop Blog Archive / November 2009

The David Barton Project:

Wow, Thanksgiving was rough! I tried very, very hard to stick to my guns and, overall, I'm proud that I didn't fall completely off the wagon. I allowed myself little treats over the holiday like a sliver of pumpkin pie, a cookie, and a few bites of amazingly buttery mashed potatoes. I tried to keep my portions of everything else small and tried (kind of) not to drink too much wine. I could have done better in that respect, but I upped my cardio to make up for it, severely punishing myself in the process. Read more »


Holiday recipe: Monsoon East pork belly

Chinese Style Pork Belly
Chef Nathan Crave, Monsoon East
Bellevue, Washington

3 TBL kosher salt
1 TBL black pepper

Take 2lbs.  pork belly and cut in half
Salt and pepper both sides, let sit over night if possible, for the salt to penetrate the meat

4 cups chicken stock
1/2 cup oyster sauce
1/2 cup soy sauce
1/2 cup shao hsing (chinese coking wine)
1 cup pineapple juice
1.5 tbl. szechuan pepper corn
3 ea. star anise Read more »


Thanksgiving recipe: Sweet potato stuffing

Thanksgiving Stuffing with Sweet Potatoes (serves 6)
By Chester Gerl, Executive Chef, Matt’s In the Market

Night before Thanksgiving:
•Roast 2 medium size sweet potatoes @ 350 for 2 hrs; cover and refrigerate overnight.

Thanksgiving Day:
Remove sweet potatoes from refrigerator. Then…

Ingredients:
•2 oz butter
•1 large sweet onion
•¼ bunch of thyme (leaves picked)
•18 oz bread (Chef uses brioche from Macrina)
•6 eggs Read more »


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Thanksgiving recipes: La Spiga's gnocchi

src=http://www.seattlemag.com/files/image/main/LARGE/gnocchi.jpg

Butternut squash gnocchi with creamy wild mushroom sauce
by chef Sabrina Tinsley

Ingredients:
Gnocchi:
Roasted Butternut Squash, mashed2 cups
Boiled potatoes1.5 cups
Unbleached flour¾ cup
Chestnut flour¾ cup
Egg1
Salt, pepper and nutmegto taste
Olive oil1 T

Sauce:
Mixed wild mushrooms1 lb
Italian parsley, minced3 T
Garlic, sliced thin1 clove
White wine (optional)½ cup Read more »