Photography by Angie Norwood Browne 14-ounces of shrimp 1 (1-pound) package fresh Chinese lo mein egg noodles 2 tablespoons dark sesame oil 4 garlic cloves, minced 1/4 teaspoon salt 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips 1 tablespoon sugar 3 tablespoons chile paste with garlic (such as sambal oelek) 2 tablespoons fresh lime juice 2 tablespoons sweet bean sauce […]
Photography by Angie Norwood Browne 4lb scrubbed mussels and clams 2c. dry white wine 3 chopped shallots 2 sprigs fresh thyme 1 bay leaf 2 small chopped red chili peppers Place all in ingredients, except shellfish, in 8 quart pot and simmer for 5 minutes. Add mussels and clams, cover pot, and turn heat to […]
Photography by Angie Norwood Browne Smoky Eggplant with sumac yogurt 2 medium eggplants, whole 2 cloves garlic, minced 2 T. extra virgin olive oil ¼ tsp. chili flakes 1/2 tsp. fresh marjoram, chopped 1 lemon 3/4 cup Greek yogurt ½ tsp. ground sumac sea salt and pepper Garnish: mixed olives, marjoram, olive oil and sumac. […]
Photography by Angie Norwood Browne Fennel grows everywhere here in Seattle. To harvest it you just pick the flower heads and sprinkle the pollen onto a piece of wax or parchment paper. Try a sprinkling of fennel pollen over salmon grilled with herbs surrounded by a salad of summer tomatoes, fava beans and fresh shaved […]
Photography by Angie Norwood Browne SCRAMBLE: 6 eggs 2 onions, diced 4 green chilies, seeded and diced. 1 cup tomato, seeded and diced ½ cup green peas 1 cup fresh kale, cut up roughly ½ teaspoon turmeric powder 1 ½ teaspoon red chili powder ½ teaspoon garam masala 3 cloves ½ teaspoon cumin seeds ½ […]
ROASTED BEETS AND GOAT CHEESE Photography by Angie Norwood Browne Ingredients: 6 cups Beets, cut in 1/2″ dice 6 sprigs fresh thyme 1 tablespoon olive oil 1 1/2 tablespoons balsamic vinegar (to taste)Salt (to taste) Fresh cracked black pepper 1/4 cup goat Cheese, crumbled Preheat oven to 400 deg F On a baking sheet lay […]
STRAY CATS AND BLACKBERRIES 