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yule log in Seattle??

Le Panier in the Pike Place Market.

Dec 22, 2007
katwright in Pacific Northwest

which Heidi Swanson cookbook? advice please*

I don't know if my recs will help at all because like you, I'd happily add bacon fat to just about anything! That being said, here are a few of the recipes I've enjoyed from A New Way to Cook:

White Beans and Mellowed Garlic with Rosemary Oil
Greek-Style Potatoes with Lemon and Thyme
Mature Greens with Bacon and Balsamic Vinegar
Chicken with Garlic, Thyme, and Olives
Pasta with Leeks, Pepper, and Aged Goat Cheese
Fennel Roasted Fish

I haven't tried any of the dessert recipes yet which is a surprise because that is my second weakness (after bacon, of course!)

By the way, I think it is a very thoughtful gift that you are giving your sister and hope she enjoys it as much as you do!

Dec 17, 2007
katwright in Home Cooking

which Heidi Swanson cookbook? advice please*

I have SNC and agree that the recipes are hit or miss. I find it very inspiring though and use it more for ideas than the actual recipes.

I also have Vegetarian Cooking for Everyone and love that book! I use it quite a bit. I'm trying to decide if I should get the 10th ann. ed. that just came out as a back up for the day when my current copy finally falls to pieces!

I'd also like to add another book to the mix for your concideration, A New Way to Cook by Sally Schneider. It isn't new but has some great ideas and also has chicken/fish/meat recipes in it. I know you said your sister doesn't eat red meat, but if she eats other animal proteins, this book has some good ideas. I got mine used which saved me quite a bit of money, so if you aren't opposed to used books as gifts, you shouldn't have a hard time finding a used copy.

Dec 16, 2007
katwright in Home Cooking

January 2008 Cookbook of the Month: Cast Your Votes Here [Results have been announced herein]

Super Natural Cooking!

Dec 11, 2007
katwright in Home Cooking

wedding cake.making it. talk to me.

Ditto foodslut's comment, assembling on site makes transportation much easier.

For the frosting, if you are using a buttercream, an italian or swiss meringue based recipe holds up well in all sorts of temperatures (it freezes well, too). If it is really hot, you can replace a small amount of the butter with shortening to give it more strength without compromising flavor or texture.

Oct 04, 2007
katwright in Home Cooking

Slap yo' Mama!!!

Ooohh. I love pork ribs! If you have a bbq sauce recipe you like, replace some of the vinegar with the hot sauce or make a mustard vinaigrette using the hot sauce. You could also make a marinade or a basting sauce with it. I hope that helps.

Sep 14, 2007
katwright in Home Cooking

Slap yo' Mama!!!

I love Slap yo' Mama! (and Tony Chachere's, too) I use it like any other seasoning blend that I want to give a little south Loooooseeeana flavor to; salad dressings, soups, roast meats and veggies...

The hot sauce sounds like something my grandpa used to make. The heat depended on the types of peppers he used but it was always a strong vinegary flavor. We loved it on black eyed peas and cornbread. It was also good with collard/mustard/turnip greens.

Sep 13, 2007
katwright in Home Cooking

Food Processor and Stand Mixer

I have both a KA stand mixer and food processor. After agonizing over which brand, I chose the KA processor. I found out that because competition was getting stiff, CA switched to plastic operating parts (to cut manufacturing costs) which wear out much quicker than the metal. KA still uses metal. My stand mixer has the bowl lift. I love it because I can lower the bowl with the motor running to add ingredients.

Aug 29, 2007
katwright in Cookware

Injera in Seattle?

There is a cluster of Ethiopian restaurants and markets in the Central District around Cherry and MLK (most are located on Cherry St.) If the markets don't carry injera you can definitely pop into one of the restaurants.

Aug 23, 2007
katwright in Pacific Northwest

Latin Grocery Stores in the Seattle Area?

A little bit of everything! Mainly, some produce, condiments, spices, a good selection of peppers...

I've just started flipping through the books and haven't decided on any particular recipes, I'm just trying to get a good idea on where to shop/search when I do get ready to cook.

Aug 23, 2007
katwright in Pacific Northwest

Latin Grocery Stores in the Seattle Area?

I recieved a couple of Mexican and Southwestern cookbooks as gifts. I'd love to cook from them but am not quite sure where to get some of the specialty ingredients. I love going to the ID for Asian ingredients, are there any areas similar for Latin foods?

Aug 22, 2007
katwright in Pacific Northwest

Dessert cookbook for gift

Here are a few of my favorite books (in no particular order) that I love to bake from and drool over. I've tried to include a little of everything, general home baking, technical, restaurant, lovely pictures, etc.

Chocolate and Confections - Peter Greweling and CIA
The Professional Pastry Chef - Bo Friberg
A Passion for Desserts - Emily Luchetti
The Sweet Life - Kate Zuckerman
The Secrets of Baking - Sherry Yard
Chocolate Obsession - Michael Recchiuti
The Baker's Dozen - Rick Rodgers ed.
The Cake Book - Tish Boyle
Baking from My Home... - Dorie Greenspan

Aug 07, 2007
katwright in Home Cooking

Pickled onions

If you have time, I would love a paraphrase. I checked my local library and all copies are checked out for the next few weeks.

Jul 25, 2007
katwright in Home Cooking

Pickled onions

I've got a huge amount of Walla Walla onions and can't eat them fast enough! Does anyone have any preserved onion recipes or sources for recipes you're willing to share? Anything is welcome, pickles, relishes, jams, chutneys...

Thank you in advance!

Jul 23, 2007
katwright in Home Cooking

July 2007 Cookbook of the Month: Vote here for the Runoff!

Vegitarian Cooking. No bad experiences yet!

Jun 23, 2007
katwright in Home Cooking

Cured Salmon

I think one of the many reasons to avoid farm raised salmon (and other farmed raised fish) is very similar to the recent pet food recall, it has to do with the chemicals added to the pellet meal. So I guess it is a matter of choosing the lesser of two evils, parasites or chemicals...

Jun 23, 2007
katwright in Recipes

Restaurant cookbooks

Well, a personal favorite is Paul Prudhomme's Louisiana Kitchen. I grew up with that book and my mom finally gave me her copy so I would stop bugging her about it! In the same vein, I really like Commander's Kitchen and The Commander's Palace New Orleans Cookbook.

Apr 13, 2007
katwright in Home Cooking

Seattle Cakes

What happened to Coco La Ti Da?

Mar 08, 2007
katwright in Pacific Northwest