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Posted on Mon, 11/30/2009 - 3:34pm

The David Barton Project:

By: 
Editorial Assistant

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 »

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Posted on Thu, 11/26/2009 - 4:07pm

Holiday recipe: Monsoon East pork belly

By: 
Lorna Yee

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 »

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Posted on Wed, 11/25/2009 - 1:57pm

Thanksgiving recipe: Sweet potato stuffing

By: 
Lorna Yee

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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Posted on Wed, 11/25/2009 - 1:29pm

Seattle mag's Twilight Guide

By: 
<i>Seattle</i> magazine staff

We've made it our mission to keep you up to date on all things related to the Twilight phenomenon. From how to visit Forks to coverage of local Twilight events -- we've got all the info you need to stay in the vampire loop in Seattle mag's Twilight Guide.

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Posted on Wed, 11/25/2009 - 11:55am

Thanksgiving recipes: La Spiga's gnocchi

By: 
Lorna Yee

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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 »

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