Potatoes, Chanterelles, Shallots in Red Wine Sauce – Recipe

I’d been ruminating on how I was going to use these heirloom Rose Finn fingerling potatoes from our garden. My first thought was to glaze them in butter with shallots and preserved lemon. Then the whole plan changed when I was walking past our co-op and spotted a huge bin of beautiful local chanterelles.

Sometimes …

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Good Stuff from Bourbon Barrel Foods

I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except for the not inconsiderable charms of Waffle House. Scattered, smothered and covered.. but I digress.

Bourbon has always been one of Kentucky’s greatest exports. Even in the dark days, there was …

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Pike Place Photo Class with Lou Manna

This weekend I had the amazing opportunity to tour Pike Place Market with master food photographer Lou Manna, arranged by the Frantic Foodie herself, Keren Brown.

Lou is a great guy and quite a character. In fact, one of the first things he demonstrated was how he uses his personality to engage …

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Seattle P-I Review of Cafe Flora (Including the Dumplings)

The Seattle Post-Intelligencer just published a full review of Cafe Flora. (It will be in the Fri. 1/4/08 print edition). We were all very pleased with the positive comments from reviewer Leslie Kelly.

I’d like to tell you I was just mildly happy about her mention of my own contribution to the menu, the Green …

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Summer Squash and Portobello Mushroom Vegetarian Lasagna – Recipe

My previous spinach and ricotta vegetarian lasagna recipe has consistently been one of the most popular on the site, so I thought I’d share another variation with you. This versions adds layers of thinly sliced summer squash (or zucchini) and portobello (aka portabella, portabello) mushrooms.

The key to making this lasagna great is that both vegetables …

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Cucumber, Radish and Cilantro Raita – Recipe

Cucumber-Radish Raita

Raita is a simple yogurt-based sauce that can be served with almost any Indian meal. It makes a cooling condiment when a curry gets a little too spicy, but the real beauty is when it is mixed with basmati rice. I find that combination so tasty that I will often skip dessert to make …

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Quick Chana Masala with Mushrooms – Chickpea Curry – Recipe

Chana Masala (spicy chickpeas) is one of those ten dishes you will find at pretty much every Indian restaurant in America. You can understand why: it is inexpensive to prepare, delicious, healthy and satisfying. The mass prepared versions are usually pretty good, but you can make a similar dish at home and enjoy fresher, more …

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