Foodie Friday: Spicy Pickled Veggies

August 30, 2013
By Patrick

For those of you that have a green thumb, this time of year can be very busy. As your bounty of summer vegetables and tomatoes are ripening in front of your eyes, you’re probably frantically looking recipes in order to put all these delicious, fresh veggies to use. You have been nurturing them for months, and now it’s time to reap the rewards of what you had sewn.

Salads and gazpacho account for a great deal of the veggies in my garden, but I also like to trade and go to local farms.

What do I do with all of the goodies I find there? Why pickle them of course!

Pickling is a quick and easy way to savor the flavor of summer while doing something interesting with your afternoon. You can use just about any veggie you want in place of the ones I have decided on, as long as you keep them about the same size and blanch the harder ones so they don’t break your teeth. Wax beans, baby carrots, cauliflower florets, okra pods, sliced sweet bell pepper, sliced cucumber, whole button mushrooms, peppers, or radishes all make for tasty tart treats in the summer heat. Enjoy!
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Foodie Friday: Summer Berry Jam

August 23, 2013
By Patrick

Along with the great weather and for some us, a long awaited vacation, summer brings a plethora of yummy treats. I grew up in northern California and was surrounded by wild edible berries as a child. Luckily, I’m still surrounded by them as an adult here in the Pacific Northwest. For the adventurous, young-at-heart gourmet, spending an afternoon with friends and family picking blackberries, tayberries, or blueberries quickly turns into delicious homemade jam for all.

The recipe shared this week is based on my personal tastes and is the most abundant option to me. You can easily use any single type of berry or a combination that equals the same total amount in the recipe. Tayberries are a cross between red raspberries and blackberries, and have a brilliant red color. When working with berries such as these, you may want to wear clothes that you don’t mind staining and be careful of your counter tops as they also can be stained.

Stay cool!
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Foodie Friday: Roasted Beet Salad

August 16, 2013
By Patrick

Simplicity and quality ingredients are always the best way to go. When sourcing ingredients for a dish, I try to find the highest quality products from local organic farms where things are done with love. If you have a farmers market of any kind in your community, I highly recommend making weekly trips while it’s in season.

This week’s recipe is common in our house and is perfect for a healthy side dish or on its own. The credit for this particular dish has to go to my lovely partner who introduced me to it – I hope my recipe does her’s justice. If you are vegan, you can replace the feta cheese with a substitute or leave it out. For those of you who have seed or nut allergies those can also be left out or replaced with something crunchy that works with your needs.

Enjoy and I’ll see you next time!
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Foodie Friday: Curry Seafood Stir Fry

August 9, 2013
By Patrick

Putting together a healthy gourmet dinner doesn’t have to take all day. However coaxing complex flavors out of a dish in a short amount of time can be a challenge.

Curries are a great way to pack a dish with fantastic flavors and it can be prepared in a short amount of time if you choose the right blend and method for preparation. Stir frying curry is a fast-moving process that requires timing. The key is to have all of your ingredients measured and ready to go.

Personal preference goes a long way in regards to spiciness and intensity of flavor. Feel free to add more chili flakes or some ground cumin if you like to walk on the wild side. If you aren’t into the spice you can omit the chili flakes and reduce the amount of garam masala spice by a half tablespoon or so. If you don’t like seafood you can replace it with more vegetables and even tofu for a delicious vegan option.

Stay cool!
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Foodie Friday: The Bite of Seattle

August 2, 2013
By Patrick

Here in Seattle, Washington we have several food events that happen throughout the summer months. Probably the biggest food-related event is the Bite of Seattle, a free three-day event that boasts hundreds of vendors and thousands of attendees. I have attended this event for many years and have cooked at the event for a couple of different employers over the year as well. I have definitely always enjoyed myself at the Bite and this year was no exception.
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Foodie Friday: Banana Ice Cream

July 26, 2013
By Patrick

There are different ways for every family to spend time together. In my house, cooking is a major activity, with plenty of rewards. The time we spend together cooking and the resulting foods keep our hearts and bellies full.

Having a toddler in the house gives me the extra excuse to indulge my inner child and make things that adults almost always enjoy, but never think of making at home.

Our most recent culinary adventure was homemade ice cream. While I was busy measuring milk, cream and sugar, my little one proved herself an expert banana-smasher and taste tester. In addition to smashing bananas and tasting them, my daughter was able to learn some valuable lessons about kitchen safety and stirring things together, necessary skills for any aspiring chef.

The banana ice cream recipe I am sharing this week is most definitely an adaptation of a few recipes I have used throughout the years. If you are vegan, you can replace the milk/cream with coconut milk and omit the egg yolks – it won’t turn out quite the same, but is still a delicious frozen treat. Stay cool!
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Foodie Friday: Lemon Granita

July 19, 2013
By Patrick

As summer starts to plateau into a steady heatwave, life starts to slow down. But, for those of us who are handy in the kitchen, turning those long sultry afternoons into productive and refreshing culinary adventures can be the perfect way to pass the time.

Italian lemon ice or lemon granita is a simple and refreshing frozen treat that will definitely cool you off on even the most sweltering of summer days. You can replace a portion of the lemon juice with any other type of fruit juice for a creative twist on a classic and if you have an ice cream maker you can use this recipe to turn out a delicious sorbet.

Stay cool!
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Foodie Friday: Taking a Bite Out of the Big Apple!

July 12, 2013
By Patrick

Last weekend, a handful of us from Brown Paper Tickets got a chance to attend the Summer Fancy Food Show in New York City. Attending the largest specialty food event in North America was our chance to meet foodies from all over the world. Restaurateurs, chefs, bakers and vendors gathered over three days in the enormous Jacob Javits Convention Center to exchange ideas and sample each others wares.

The food industry is a particularly demanding field and requires a lot of creativity and hard work to stand out. Thousands of food samples of infinite variety were what caught our immediate attention, but the industriousness of the many food makers expressing their craft made the show what it was. As attendees, it was a great way to learn about the food industry’s latest achievements.
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Foodie Friday: Massaged Kale Salad with Blueberry Blood Orange Vinagrette

July 5, 2013
By Patrick

Taking care of ourselves is extra important as foodies. Since we like to indulge ourselves in the occasional lobster shells & cheese, balance can be tricky.

Lucky for us there are tons of super foods that can help bring balance to our diets while still staying delicious. Kale, a very healthy leafy green is packed full of vitamins and minerals and serves as the perfect canvas for our super foods salad. Next we have blueberries rich with antioxidants and oranges that, along with the tangy sweetness, also hosts a plethora of vitamins.

This salad can be easily altered to suit your taste. If the fruit and berries mentioned are not available, you can easily do lime and mango or any variation that strikes your fancy. I like to crumble goat cheese or feta onto mine to add another dimension. Here’s to your health!
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Foodie Friday: Lobster Shells & Cheese

June 28, 2013
By Patrick

When having people over for dinner it’s good to have an ace up your sleeve. A recipe that is absolutely guaranteed to award you with a room full of admirers at the end of the evening. One such succulent selection that I whip up to make a splash is a variation on the classic shells and cheese.

This all grown up rendition of a staple is packed with lobster and creamy, cheesy bechamel sauce. For those of you that don’t like lobster or prefer crab, you can substitute easily. I often make this with bay shrimp or crab in the same quantity and it turns out great. I unfortunately do not have a vegan version of this recipe, but for vegetarians leave out the lobster and you are all set.

Serve this dish along with some nice citrus dressed greens and chilled Chardonnay. Cheers!
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