Food for Thought

Food for Thought
5:00 am
Wed February 19, 2014

Nancy Leson Couldn't Stand Meatloaf Until She Tried This Unusual Recipe

Warning: This meatloaf contains raisins and apples.
Nancy Leson

I'm an open-minded, non-judgmental kind of guy (disregard that snickering from my wife), but I draw the line at fruit in meatloaf. Nancy Leson doesn't, as she made brazenly clear in her Seattle Times story last weekend.

Amazingly, Nancy sees nothing shameful about including raisins, apples and curry powder in meatloaf mix, and then topping the whole mess with chutney. 

“Don’t knock if you haven't tried it, buddy,” she said. “The raisins and the apple are what make this meatloaf so delicious to me.”

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Food for Thought
5:00 am
Wed February 5, 2014

Bread of the Ana-Damned?

Anadama in the pan
Nancy Leson

Given the blustery weather we're enjoying this week, why not some molasses-laden Anadama bread to provide the interior insulation we need? What's more, it turns out that I've been wrong, wrong, wrong all these years about the stuff.

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Food for Thought
5:00 am
Wed January 29, 2014

The Tossed-Off Magic Of Chinese Hand-Pulled Noodles

Those noodles were putty in Nancy Leson's hands. Unfortunately, they stayed that way.

The first time I watched hand-pulled noodles being made, I could hardly believe what I was seeing.  

The chef took a lump of dough, stretched, twisted, tossed and swung and lo — there were noodles.

Here. See for yourself.

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Food for Thought
5:00 am
Wed January 15, 2014

Closure In The Form Of A Fish-Shaped Cod Cake With An Olive For An Eye

The impossible dream realized – a fish-shaped codfish cake.
Dick Stein

Back when Caddys had tail fins, my favorite dish was equally piscine: Gorton's Codfish Cakes. Mom mixed this whitish paste with mashed potatoes, shaped it into patties and fried them like little fishburgers. 

But I didn't want my codfish cakes in patties. I wanted what the photo on the side of the Gorton's can described  as "serving suggestion," which was the patty shaped into the form of a stylized fish. It even had a slice of pimento-stuffed olive for a fish eye. 

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Jazz and Blues
10:00 am
Wed January 8, 2014

Join Nancy Leson And KPLU Listeners In San Francisco This March!

KPLU is excited to announce our first listener trip of the year, which you won't want to miss:A Taste of San Francisco”—a jazz, food and art lover’s trip to the City by the Bay (and home of Rice-a-Roni), March 20-23, 2014—with special guest, KPLU's Food for Thought commentator Nancy Leson.  The trip features Wynton Marsalis in concert at the new, state-of-the-art SFJAZZ Center, culinary tours, and a visit to the renowned de Young Museum

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Food for Thought
5:00 am
Wed December 4, 2013

Holiday Recipes from Top Seattle Chefs

Autumn Martin's Apple Cardomom Pocket Pies. The Platonic Ideal of Pop Tart.
Nancy Leson

Nancy and her colleagues at the Seattle Times must have had a ball testing the 14 holiday recipes they got from Seattle chefs. If Times photographer Ken Lambert's beautiful shots hadn't already made me psychotically hungr, the names of the dishes alone would have blasted my appetite into low earth orbit.

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Food for Thought
5:00 am
Wed October 9, 2013

Nancy Leson Threw a Dinner Party and All I Got was This Can of...

From the Archie McPhee guy -- one of Nancy's guests
Dick Stein

OK, I admit it. I'm not big on throwing dinner parties. But Nancy Leson sure is, and in this week's Food for Thought adventure, she tells all about her last one. I must admit I'm envious. But at least I got those swell bandages.   

Here's a recipe for just one of the enticing dishes she served.

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Food for Thought
5:00 am
Wed October 2, 2013

Waiting for a Table

The line around 1 pm on a Saturday at Paseo's in Fremont
Heather W. Yelp.com

So how long would you be willing to stand on line for a table at a popular restaurant? Ten minutes? A half hour? Longer? Not KPLU’s Dick Stein, as he tells Seattle Times food writer Nancy Leson on today’s Food for Thought.

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Food for Thought
11:03 am
Wed August 28, 2013

And the Haiku Contest Winnahs Are...!

From left to right, Mike Yanega, Dick Stein, Stephanie Fisher, Nancy Leson, Jody Dills.

Thanks to all who contributed an amazing 481 haiku to the contest. There were so many clever and inventive entries that Nancy and I are gladder than ever that we didn’t have to judge. But you did.

Here are the top three:

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Food for Thought
5:00 am
Wed August 7, 2013

Cold Food, Hot Contest

Welcome to my 'fridge. L-R: Half-Sours, pickled radish, preserved lemon, pickled shitakes.
Stein

With hot weather comes cold food. In this episode of Food for Thought, Nancy Leson offers a cold soup made with grapes, cream cheese and cucumbers among other things. I talk about those pickles up there. But wait—there's more! Be very excited because you're just...

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Food for Thought
4:59 am
Wed May 22, 2013

My secret shame's no secret anymore

It's versatile. And red.

This is an encore episode of Food for Thought.

I blame my mother. 

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Food for Thought
5:00 am
Wed February 20, 2013

Homemade vinegar: For starters, it's easy to do

This "mother of vinegar" starter turns red wine into red wine vinegar.
Nancy Leson

Making your own vinegar is not complicated, thank goodness, but it does require a  good starter. Seattle Times food writer, Nancy Leson, tells KPLU's Erin Hennessey how she makes her own red wine vinegar and why it's so special.

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Food for Thought
4:00 am
Wed December 12, 2012

A clever gift idea for cooks

Nancy Leson loves these cookbooks but they're not the clever idea.
Nancy Leson

It's not the three cookbooks pictured above, though Nancy really loves them and recommends them swooningly and from a great height.  Nope, this is an enjoyable DIY project.  Click "Listen" and all will be revealed.  Now let's talk about saffron,

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Food for Thought
4:00 am
Wed November 28, 2012

The goat-to gal for charming cheeses

One of the original cheesemakers at Mountain Lodge Farm
Nancy Leson

Sure,  I love to play the philistine in my encounters with Nancy Leson on Food for Thought but it's time to reveal that I have been Velveeta-free for almost four years.   One more year and I get my pin. 

Meantime, I've been enjoying some of the wonderful locally made stuff and so has Nancy.   We had a lot of fun on this one.  Hear all about it with a click on the audio gizmo under the
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Food for Thought
4:30 am
Wed November 21, 2012

What's so entertaining about entertaining?

thearchnemisis.com

You go nuts all day long with the cooking and the cleaning and the worrying and the will  this or won't that and did I remember to and does the house look and will they even show up  and what was I thinking when I decided to do this they could have had their lousy corn flake stuffed pork chops and gone the hell home by now... and waitasecond is that cat-box I smell? 

Or you could be like my Food for Thought pal,  Seattle Times food writer  Nancy Leson.

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