If there’s one thing you should know about me, it’s that I’m completely obsessed with steak tartare. I’m a complete savage when I go to restaurants. If they have this popular raw meat dish, I will be ordering it.
I started to realize that not all steak tartares are created equal. So I created a Trello board with a running list of all my favorites (I know, I’m a nerd). Rather than let that list go to waste, I thought I’d share with you where to find the best steak tartare in Seattle.
There’s nothing I like more than an easy salmon recipe. Oh wait…there is. An easy salmon recipe paired with WINE.
If you remember from the interview with Farm Shed Wines I posted last week, I’ll be partnering with them to develop a few recipes that pair well with local Pacific Northwest wines.
This is the first recipe in our collaboration, perfect for Valentine’s Day (or any day really). I created a pan-seared salmon served with roasted orange, fennel, olives, and a pistachio-cacao nib gremolata. I also made recommendations of the type of wine that would go well with it. So if you’re ready to impress your hubby with a relatively healthy, light, flavorful, and easy salmon recipe, you’ve come to the right place!
I’m reflecting that I just posted two soup recipes in a row. I can’t help it. I. love. soup. Plus, I realized after 2 months of consistent travel that I’ve been eating like crap. So the new year is the perfect time to get myself back on track, start detoxing, and make my annual goal list.
I developed this carrot parsnip soup recipe a few months ago and its since become a go-to weeknight meal. It’s super easy and has only a few ingredients, but don’t let its simplicity fool you. The combination of coconut milk, curry, and dukkah make it complex enough to be interesting, and yet familiar enough so that even the pickiest of eaters will love this soup.
Every Christmas Eve, my family partakes in the Italian tradition of hosting a “Feast of the Seven Fishes” meal. As you might have guessed, it includes seven different fishes typically served over seven different courses. While in this day and age it’s completely acceptable to double up fishes in one dish, my family takes it pretty seriously and spends the day cooking an elaborate spread.
This year, I’m in charge of the soup. I call this Italian fish soup my “poor man’s cioppino” because it only has one fish in it. However, if you wanted to gussy this up, all you need to do is add some clams and mussels. Or you can turn it into a Manhattan-style clam chowder by adding clam juice and clams to the base instead of cod. This dish is pretty versatile and can be changed to suit your tastes or budget.
Read on to learn how to make this Italian fish soup. It’s destined to be a crowd pleaser at your next holiday celebration!
Raise your hand if you currently or used to think Arctic char was some kind of leafy green. (raises hand sheepishly)
Luckily I now know that Arctic char is one of the yummiest fish around. It’s typically pink like salmon and has similarly fatty, but mild flavor. I’ve come to substitute it for salmon whenever I can because it’s often more affordable and can be used in a variety of different dishes.
This Arctic char recipe highlights one of its versatile uses. It sat in a quick poblano pepper marinade before being roasted, and it got topped with an equally-versatile homemade tomatillo-mango salsa. Trust me, you won’t be able to stop eating this!