Dick Stein

Food for Thought
4:30 am
Wed November 23, 2011

Stein's easy, illustrated step-by-step gravy method

First I sauteed minced celery, onion, carrot and thyme in some vegetable oil You can use that or butter or the rendered fat from whatever you're roasting.
Dick Stein KPLU

I love gravy. It's like liquid meat. Here's how I make it.

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Food for Thought
8:00 am
Wed November 16, 2011

'All About Roasting' is the cookbook to get for the holidays

Ever since  I acquired Molly Stevens' All About Braising  in '04 my copy has become progressively more stained, tattered and torn.  In fact, some of the pages are actually falling out.    That's how good a cookbook it is.  Now the long wait is over.  Five years in the making, All About Roasting  is out at last— and just in time for Thanksgiving. 

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Food for Thought
4:30 am
Wed November 9, 2011

What use is a cast iron frying pan full of rocks?

I know people who are this dumb.
Dick Stein KPLU

Hint: It has to do with baking.  But first take a look at picture #2 above.  I've had that picture for years and still have no idea what the thing is or does.  

If you do please share.  And now the answer to the question posed in today's headline.

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Food
4:30 am
Wed November 2, 2011

Enjoy Chinese style egg-centric comfort food at home

Last weekend my wife asked me if I would make her some egg fu yung. "You want egg rolls wit' dat?" I asked.  Of course she did.  But why stop there?

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Clipped recipes
4:31 am
Wed October 19, 2011

Only the good recipes get dirty

One of Stein's favorites - you can tell because it's dirty.
Dick Stein KPLU

I clipped the steamed minced pork with salted duck eggs recipe pictured above from a Honolulu newspaper decades ago. After a few years and much use I transcribed and pasted it, apparently with oyster sauce, to the inside of that cookbook.  

I'll post a more legible version further down so keep reading.

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Food
4:30 am
Wed October 12, 2011

Stirring it up in stoneware bowls

This bowl cries out to be filled with cake batter.
Dick Stein KPLU

Which would you rather mix up some cake or waffle batter in? 

My birthday present, that stoneware beauty pictured above, or some soulless plastic thing?

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Food for Thought
4:30 am
Wed October 5, 2011

Let's talk cheesecake and share a recipe

Straight-up NY cheesecake. For something completely different click to next picture.
cute cupcakes

In this week's Food for Thought Seattle Times food blogger Nancy Leson rhapsodizes over New York style cheesecake. Who knew there were so many other kinds?

The Bulgarians top it with smetana, not the composer but a soured heavy cream. Ancient Romans made it with honey and a cheese similar to modern-day ricotta. The Bavarian Quarkkuchen is put together with quark cheese, not the elementary particle but a cheese made from soured milk. 

It seems almost every nation on Earth has its own version of the waist-thickening wonder.

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Food For Thought
6:38 am
Wed August 17, 2011

Tofu – Bean dare, done dat

A cold tofu and shrimp cocktail Nancy made from a recipe by vegetarian cookbook author Lorna Sass.
Nancy Leson

Yeah, I'm daring you to try tofu. If you hate it, it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or whatever. There's only one way to eat tofu and that's Asian. 

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Food for Thought
4:30 am
Wed July 6, 2011

Neolithic cave art shows inventor of sandwich

The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten minutes after the appearance of bread.

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Food for Thought
8:14 am
Wed January 26, 2011

Food lovers on a diet

Fresh fruits and veggies are on Nancy Leson's diet menu. Stein's trying a different approach (he doesn't like fruit). Find out what happens when food writers - and food lovers - go on a diet.
FL4Y Flickr

They’ve looked in the mirror, and the mirror’s not only looking back, it's talking back. Dick “The Big Eater” Stein and Nancy “All You Can Eat” Leson both say it’s time to diet. In fact, they've already started.

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Food for Thought
7:24 am
Wed January 5, 2011

Making mochi to ring in the year

Formed mochi rounds, up close.
Nancy Leson

It's the first Food for Thought of 2011, so Nancy and Dick put the spotlight on a little morsel associated with the start of a new year from the Japanese tradition: Mochi making.  

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Food for Thought
4:18 pm
Wed December 29, 2010

Cooking in a power outage

This little propane grill and a canister of propane cost about $25 and are widely available. The backyard (or, in this case, back porch) cooking option is a handy alternative in a power outage.
Gary Davis/KPLU

A lot of folks around these parts lately have become experts at cooking during a power outage. A listener asked Nancy and Dick to offer their own tips on making do when the juice shuts off.  

This week's Food for Thought makes sure your covered when the lights go out. 

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Food for Thought
9:48 am
Wed December 22, 2010

2010's best cookbooks include some local gems

A few of the local best cookbooks of 2010, as Nancy Leson sees it. She and Dick Stein share their faves on this week's Food for Thought.
Nancy Leson photo.

Picture your favorite cookbook, and how you have come to savor the experience of its splendor.  This week’s Food for Thought reveals new favorites that rank in that class, and Nancy and Dick are naming their top picks,   in time for Christmas.

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