Archive for the ‘Recipes’ Category

Chef Jay’s Shortbread Cookies

Sunday, December 5th, 2010


12 tablespoons butter at room temperature
1/4 cup superfine sugar
1 1/2 cups all-purpose flour


Preheat oven to 300 degrees F. Generously grease a baking sheet.

In a small bowl, cream the butter and sugar together until light and fluffy.

Sift in the flour and, with a wooden spoon, blend well.  Form the dough into a small ball.

Roll the dough to an 1/8 inch thickness on a board that has been lightly dusted with superfine sugar.

With a biscuit cutter, cut into rounds.

Place on the prepared baking sheet and bake until golden brown, about 25-30 minutes.

Transfer to a wire rack to cool.

Scots Wha’ Ha’e!

Tuesday, September 7th, 2010

Here is a great recipe for Tatties & Neeps- A traditional Scottish dish.


  • 1¼ lb/600g potatoes, peeled and roughly chopped
  • 1¼ lb/600g turnips, peeled, roughly chopped
  • A generous pinch of grated nutmeg
  • 4 tbsp milk
  • 4 tbsp butter
  • Sea salt and pepper


  • Cook the Potatoes and Turnips at the Same Time as Follows.
  • Tatties – Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the potatoes to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash.
  • Neeps – Place the turnips in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the turnips to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked turnips and mash.

Not on the fence? Start Waffling!

Monday, April 5th, 2010


For lighter, fluffier waffles, add some seltzer water.  The CO2 in the seltzer acts in a similar way to egg whites to provide leavening (lift) to your waffles.



2 cups unbleached all-purpose flour
1 tablespoon sugar
3/4 tablespoon salt
1/2 cup dried buttermilk powder
1/2 teaspoon baking soda
1/2 cup sour cream
2 large eggs
1/4 teaspoon vanilla extract
1/4 cup vegetable oil
1 1/4 cups unflavored seltzer water


1.  Adjust oven rack to middle position and heat oven to 250 degrees.  Set a wire rack in a rimmed baking sheet and place in oven. (This is to keep the waffles warm until ready to eat)  Whisk flour, sugar, salt, buttermilk powder, and baking soda in a large bowl to combine.  Whisk sour cream, eggs, vanilla and oil in a medium bowl to combine.  Gently stir seltzer into wet ingredients.  Make a well in the center of dry ingredients and pour in wet ingredients.  Using a rubber spatula, gently stir until just combined.  Batter should remain slightly lumpy with streaks of flour.

2.  Heat waffle iron and bake waffles according to the manufacturer’s instructions (use about 1/3 cup for 7-inch round iron).  Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup.

-recipe courtesy of Andrea Geary

SuperBowl (of soup)

Friday, February 5th, 2010

With Superbowl Sunday this weekend, the pinnacle of the tailgating season has arrived.  I thought this recipe would be an appropriate way to begin the festivities.

Amber Ale & Fontina Soup
Serves 6 / Serve with Amber Ale


1/2 cup chopped onion
3 cloves chopped garlic
1/4 lb unsalted butter
1/2  of a 12 oz. bottle Amber Ale
1/2 lb Fontina cheese
1 qt. chicken stock
3 TBS flour
salt & white pepper to taste


Melt butter over medium heat.
Increase heat  & add onion & garlic. Saute until translucent.
Add flour & cook for about 2 minutes.
Add ale & cook for about 3 minutes.
Add stock, stir until incorporated.
Bring to a boil.
Reduce heat to low.
Fold in cheese in 2-3 parts.

Feeling A Bit “Sheepish”

Wednesday, January 20th, 2010

With the wet weather firmly entrenched her in the Northwest, I find myself drawn to heartier foods like puréed soups, preserved spoon fruits and, my favorite, braised meats…specifically lamb shanks.  I have a refined my recipe for Stout Braised Lamb Shanks over the years and have come full circle to a traditional preparation.  I can assure you that it is worth the effort for the end result.  Enjoy!

Braised Lamb Shanks

Serves 6


6 Lamb Shanks
Flour for dredging
½ cup olive oil
Sachet of, bay leaf, garlic and rosemary
2 yellow onions, peeled and diced large
3 celery stalks, sliced
3 large carrots, peeled and sliced
¾ cup chicken stock
1 bottle Irish Stout
Salt and pepper to taste


Lightly moisten lamb shanks in a bowl with water.
Combine flour, salt and pepper and dredge the meat in the mixture.
In a large Dutch oven, add the olive oil and brown lamb on all sides over medium heat.
Brown on all sides, about 10 minutes.
Remove the lamb and set aside on a platter or sheet pan.
Drain the fat and discard.
Add the vegetables and cook over medium heat for about 5 minutes.
Scrape the browned bits from the bottom.
Add the lamb and cover with the stout and chicken stock.
Add the sachet and cover.
Simmer for 1 to 1 ½ hours.

Crab and Mushroom Chowder

Monday, December 7th, 2009

Yield: 8 Servings


5 Cups assorted mushroom
6 tablespoons unsalted butter, divided
¼ cup onion, diced
½ cup celery, diced
½ cup leek, diced
4 cloves garlic, minced
½ cup AP flour
1 quart chicken broth
2 russet potatoes, peeled and diced
¾ cup milk
3 tablespoons dry sherry
2 tablespoons heavy cream
salt and pepper to taste
1 pound crabmeat, picked over for shells


Cut the stems from the mushrooms and slice the caps.  Set aside.

Simmer the stems in ¼ cup water for 30 minutes.  Strain and set aside.

Heat 5 tablespoons butter in a large soup pot.  Add onions, celery, leek and garlic. Cook, stirring occasionally, until tender, 4-6 minutes.

Add flour and cook for about 3-4 minutes.

Gradually whisk in chicken stock.  Cook for 15 minutes then strain through a sieve, pressing on the solids to recover thickened broth.

Return broth to a simmer and discard the solids.

Add the potatoes to the broth and simmer until tender, about 15 minutes.

Remove pot from heat and add the milk, sherry ,and heavy cream.  Season with salt and pepper to taste.

Meanwhile, melt the remaining butter in a skillet over medium heat.  Add the sliced mushrooms and sauté until tender, about 7 minutes.

Add to the mushroom broth and stir mixture into the chowder.

Add the crabmeat and adjust seasoning as needed.

The Salad To “Beet” All Salads

Sunday, September 20th, 2009

Wild Greens With A Beet Juice Vinaigrette
Serves 8


1 1/2 lbs. assorted field greens
2 cloves minced garlic
1/4 cup beet juice
juice of 1 orange
2 TBS apple cider vinegar
3 TBS honey
1/4 cup hazelnut oil
1/4 cup goat cheese
1 small bulb fennel, julienned
4 small carrots, peeled and sliced
1 TBS fresh rosemary, chopped
salt & pepper, to taste
3 TBS olive oil


In a medium saute pan, add olive oil over medium heat.
Increase heat to medium-high and saute fennel, carrots and rosemary.  Season and cook until golden brown.
Remove from the heat and allow to chill in refrigerator for 30 minutes.
In a large bowl, combine garlic, honey, vinegar, beet and orange juice.
Season with salt and pepper and slowly add hazelnut oil, whisk vigorously.
Toss greens with dressing and portion onto individual plates.
Top greens with crumbled goats cheese and the sauteed vegetables.

Summer Dessert

Tuesday, May 26th, 2009

Strawberry and Irish Cream Fool
Serves 6


2 cups strawberries, hulled
2 cups heavy cream
½ cup Irish Cream
Confectioners Sugar


Refrigerate 6 stem or martini glasses.
Reserve 6 strawberries.
In a food processor, puree the remaining strawberries until smooth.
In a large bowl, beat cream until stiff peaks form.
Add half the strawberry puree, and add the Irish cream.
Fold in until blended.
Divide ¼ of the strawberry cream among the glasses.
Top with a layer of the fruit puree.
Continue to alternate layers.
Garnish with a fresh strawberry, and dust with confectioners’ sugar.

Corn Chowder

Thursday, March 5th, 2009


2 TBS unsalted butter
1 yellow onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
6 ears corn, shucked with corn removed from cob
1 quart chicken stock
2 cups fat free half & half
Tabasco, or any cayenne pepper sauce, to taste
Worcestershire Sauce, to taste
salt & pepper to taste


Melt butter in a large soup pot over medium-low heat.
Increase heat to medium-high and add garlic and onion.
Sauté for about 3-4 minutes.
Add carrots and corn. Cook for an additional 4-5 minutes.
Add stock and bring to a simmer. Let simmer for 25-30 minutes.
Place soup in a blender and purée until slightly smooth.
Return to soup pot add half & half and season.

Maple-Bacon Chutney

Wednesday, February 18th, 2009

serves 6


¼ cup yellow onion, chopped
1 cup bacon, diced small
1 tsp crushed red chili flakes
¼ cup apple cider vinegar
½ cup maple syrup

In a medium sauce pan, render the bacon over medium heat.
Remove bacon once browned and lightly crisped.
Place on a paper towel and pat dry to remove excess fat.
Drain bacon fat from pan, reserving about 2 TBS.
Sauté onions in reserved fat over medium high heat.
Add chili flakes and deglaze with vinegar.
Reduce heat to medium and add maple syrup.
Cook until slightly thickened and return cooked bacon.

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