Food

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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Food for Thought
5:00 am
Wed January 8, 2014

Two Too-Easy Chicken Stock Recipes

elena's pantry Flickr

As the new year approached, both Nancy and I resolved to cook more homemade stocks. Now we’re putting our chicken bones where our mouths are – in more ways than one. Here are our two preferred methods. 

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Food for Thought
5:00 am
Wed January 1, 2014

Nancy & Dick's Swell Christmas Cooking Scores

Shoyusashi (soy sauce dispenser) by Reid Ozaki
Reid Ozaki

Every year my wife, the lovely and talented Cheryl DeGroot, and I vow to skip the presents. This year was no different. We both broke the pledge.

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Food for Thought
5:00 am
Wed December 25, 2013

Gumbo Fight At The Okra Corral

Mac's (okra deficient but otherwise great) gumbo
Genevieve Alvarez Seattle Times

I was shocked — simply shocked! — to read the gumbo recipe Nancy Leson posted recently in the Seattle Times.  It's her husband Mac's traditional Christmas day gumbo. What alarmed me was not what Mac put in; it was what he left out.

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Food for Thought
5:00 am
Wed December 18, 2013

Cookies, Including What Nancy Leson Calls The 'Best Shortbread Evah!'

Some of the cookies brought to the cookie/wedding party Nancy tells about.
Nancy Leson

I never liked Cookie Monster. As long as he was in the world that meant fewer cookies for me. So now here comes Nancy Leson telling wild tales of a BYOCookies party-turned wedding and raving over what she claims is the "Best shortbread evah!" 

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Food for Thought
5:00 am
Wed December 11, 2013

Cheap(er) Gift Ideas for Cooks

Clockwise from bottom: Non-stick mat for baking, ceramic cocotte, Red Boat fish sauce, silicone bands, electronic scale.
Nancy Leson

If you're shopping for a cook, chances are he or she already has at least some of the items pictured above, but maybe not all. This Food for Thought is all about (somewhat) cheap stuff to give cooks.

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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 November 27, 2013

Happy Thanksgivikah!

Nancy Leson, Sprince Arbogast, Nick "Bill Whistlecod" Morrison

It hasn't happened since 1888, and isn't scheduled to recur for about 70,000 years.  It's this year's Thanksgivikah—when Thanksgiving and Hanukah occur at the same time. This brings a certain creativity to this year's holiday menu, to which we all contributed.

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

Old Reliables: Keepin' 'Em Coming Back for More

Chef-owner Daisley Gordon of Cafe Campagne.
Nancy Leson

The hoopla over the New Big Thing restaurant is replaced by the excitement over the Next Big Thing. And the next. But some restaurants exist outside the cycle of fashion and fad. They're the places that keep us coming back for more.  

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Food for Thought
5:00 am
Wed November 13, 2013

Cool Things to Do with Ziploc Bags

What is this thing?
Nancy Leson

For sheer utility, the Ziploc stands right up there with Velcro and duct tape. The web is full of sites like Weird Things to Do with Ziploc Bags. But I have a couple of uses for them that I haven't seen listed.

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Food for Thought
5:00 am
Wed November 6, 2013

Farewell, Sunshine; Hello, Comfort Food!

Laksa
avlxyz Flickr

Finally! It's nice and cloudy and cool and rainy. In this Food for Thought Nancy Leson and I talk about some of our favorite cold weather food.  Strangely, two of our favorites come from places where the weather is anything but cool.

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Food for Thought
5:00 am
Wed October 30, 2013

How to Make Jaw-Droppingly Good Candy Apples

Rachel McKee Flickr

Nancy Leson isn't all that big on candy, but she is sweet on a new candy cookbook.

One recipe the Liddabit Sweets Candy Cookbook offers is for candy apples, and not those brownish toffee apples, either.  This recipe's for real-deal shiny red ones.

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Food for Thought
5:00 am
Wed October 23, 2013

How Ms. Leson Likes Her Rollin' Done

And those are just some of Nancy's rolling pins.
Nancy Leson

Betwen us, Nancy Leson and I probably have a greater number of rolling pins than we have pin numbers. I've got about seven of 'em rattling around in my rolling pin drawer. Leson stopped counting at well past that. But these days, pretty much the only one I use I cannibalized from a broom.

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Food for Thought
5:00 am
Wed October 16, 2013

What's the Difference Between Apple Juice and Apple Cider?

The press Nancy used to make her own backyard cider.
Nancy Leson

Near as I can figure out, the only difference is that fresh cider isn't filtered. It's brown and cloudy instead of brown and clear. Nancy just made some in the rig pictured above. 

In this week's episode, she lists just some of the many varieties of eating apples available around here right now.  But Americans didn't always grow apples to eat.

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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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