From the monthly archives:

October 2009

The Garlic Tasting

by Talley and Beryl

in Methods,Misc

After leaving the farm of our neighbors Gwen and Fred (generous benefactors of the apples used to make last week’s tart), we went to Gwen’s son Sam and daughter-in-law Sue’s place.  In addition to pigs and pears, Sam grew garlic this year. LOADS of garlic.  Different cultivars, different colors, different names and, we wondered, different […]

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Spicy Chai

by Talley

in Beverage,Quick

Today is cold and rainy in Seattle, a reminder that summer is over and winter is on its way.  There is an upside to this however: Chai is back in season on the houseboat.  Chai has become something of a morning ritual for us.   I will usually start the spices and the water simmering […]

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It is apple season in Washington.  This year, Washington produced over 5.5 billion pounds of apples.  Billion with a “B”.  That means that millions and millions of apples have been flooding into the farmers’ markets and stores, and dozens and dozens have landed in our kitchen.  The apples that we have in our kitchen did […]

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So I know we promised we were done with offal for a while, and we meant to be, but we had some leftover tongue to use up and the sliders we made with it wound up being so good that we had to share. This is a good way to introduce tongue to anybody squeamish […]

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If you haven’t gotten enough offal from the sweetbreads and the kidney posts, we have one more for you here. If you have had enough, then I promise this is the last one for a while (until we pull the goat hearts out of the freezer). While tongue (and heart) are technically not offal, a […]

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Horseradish

by Talley

in Methods,Science

Horseradish is one of those flavors that evokes a strongly polar emotional response in people. There is nothing mild or subtle about it: it’s abrasive, and you either love that or you don’t. Given how easy it is to prepare horseradish, it surprises me that those who do love it rarely prepare their own. This […]

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I suspect this dish was a success. The recipe I used was a combination of recipes from Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, and Nigella Lawson’s, How to be a Domestic Goddess. Fearnley-Whittingstall and Lawson are both british, and they both seem to really like steak and kidney pie. I don’t know if those […]

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There are a handful of Portland restaurants that we’ve had our eyes on. Last year for my birthday, Beryl took me down south for a weekend of friends and food. We went to a couple restaurants, but the highlight of the weekend (outside of reconnecting with my wonderful musician friend Katie Sawicki and her partner […]

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