Jump to content

Recommended Posts

  • Replies 115
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

The recipe for the ribs is just below. The only change I made was to add about a tablespoon of the squirty tomato paste and a couple sprinkles of cinnamon. I also lightly dusted the ribs with Wondra

By popular request by PNWers, here is a thread where we can ask for or post recipes from any/all of our PNW potluck/ get togethers.   Please contribute everyone!   I've been asked to post th

Here is my recipe for the pulled pork ( I make up the rub differently everytime) and bbq sauce:   Pork - approx 4 lb pork shoulder - cut into 3 pcs (I cut away the large fat areas but just the rea

Kale and Ricotta Salata Salad


For our group of 14 (?) I used two heads of kale. It's supposed to be "tender" kale which I learned from the Splendid Table is kale that has stems that are smaller in diameter than your pinky finger. Chiffonade the kale leaves, wash and dry. Toss with a cup or so of grated ricotta salata and your favorite vinaigrette. I used this awesome pine nut oil I found at Porchetta, along with some lemon juice, sherry vinegar, salt and pepper.


That's it. Super, super easy.

Link to post
Share on other sites
  • 2 months later...

Served at Paul and Lauren's Nightscotsman party....


Blue Cheese Tart


Pre-baked tart shell, pie crust, or puff pastry (I used Dorie Greenspans "good for everything" pie crust in a tart pan)

1 cup heavy cream

1 whole large egg

2 large egg yolks

1/4 teaspoon salt

1/4 teaspoon black pepper

5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups) I substituted Rogue Smoked Blue because it is so dang good


Whisk together cream, whole egg, yolks, salt, and pepper until combined.


Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of 325 F oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.



Link to post
Share on other sites
  • 2 months later...

From Steve's "In Lieu of Game Night" get-together, per several requests.


Recipe courtesy of Greg Atkinson in the Seattle Times, circa 2003 :WholeWheatShortbread


Whole Wheat Shortbread


Makes 2 dozen cookies


These simple "digestives," as the English call them, are the perfect way to round out a holiday meal or say thanks to the host of a family gathering. With only three main ingredients, it is important that each one be at its peak. Don't count on last year's unfinished bag of whole-wheat flour to taste fresh anymore, and splurge on some quality designer butter for maximum butter flavor.


2 cups whole-wheat flour

1/2 cup Turbinado sugar or "Sugar in the Raw"

1 teaspoon kosher salt

1 cup (8 ounces) unsalted imported or "European-style" butter


1. Preheat the oven to 350 degrees. Line a baking sheet with baker's parchment.


2. Put the whole-wheat flour, the raw sugar and the salt in the work bowl of a food processor and process briefly just to blend. If you don't own a food processor, stir the ingredients together in a mixing bowl.


3. Cut the butter into half-inch bits and add them to the flour mixture. Process, pulsing the motor on and off until the mixture comes together to form a crumbly dough. If you're working without a food processor, use a pastry cutter or your fingers to press the butter into the flour. Shape the dough into two logs, each about 6 inches long, and slice the logs into half-inch slices.


4. Bake the slices for 20 minutes, or until golden brown. Cool completely before storing in airtight containers. The cookies keep for up to one week, but are best eaten a day or two after they are baked.


Link to post
Share on other sites
  • 7 months later...

From Fred & Ed's country picnic Sept '08


Savory biscotti from Pastry’s best magazine courtesy of Mitch Stamm.

I cut it down to a ¼ recipe.


106 g butter

34 g sugar

250 g egg

20 g olive oil

272 g flour

68 g corn meal

170 g grated parmesan

4.5 g salt

1.5 g ground cayenne

12.5 g baking powder


Cream butter, sugar and cayenne. Add egg and oil slowly. Add the rest of the ingredients.

Split in half and make two logs and place on oiled baking sheets with parchment and bake at 350 degrees until they are golden brown. Take out and cool slightly and slice. (At this point they can be frozen and toasted later.) Place slice side down on pan and return to oven and toast ‘til crispy and flip and toast the other side.


With the amount of cayenne in the recipe, I was told that they were a little spicy for some. The next time I do the recipe, I think I’ll play with black pepper, maybe garlic salt and/or paprika. I liked them but think they could use a little more complexity if you’re eating them straight. They’d be nice as is as an addition to a Caesar salad.


Link to post
Share on other sites

Fred and Ed's Country Picnic 2008


Blackened Pork Chops with Onion Gravy


Makes 6 entree portions


Spice Rub - or you can use cajun spice mix or your own recipe


4 tblsp Paprika

4 tblsp Chili Powder

2 tblsp Kosher Salt

2 tblsp Cayenne Pepper

2 tblsp Black Pepper, medium grind


12 Pork Chops, whatever kind you like, I prefer rib chops about 1/2 inch thick

4 Yellow Onions rough dice

3 cups pork stock, you can also use Knorr pork stock or chinese ham stock

1 stick butter, total, probably, bacon grease is good too

Sweet Vermouth for deglazing


1 heavy skillet

1 baking dish

aluminum foil


1. Mix your spice rub together

2. Rub spice rub into chops, cover with plastic wrap and let sit in frige at least two hours, preferably overnight

3. Pre heat oven to 400 degrees F

4. Heat skillet on high heat and add some butter, brown pork chops until outside blackens, about 2 min per side, remove to baking dish

5. Deglaze skillet with sweet vermouth, cheap port should work too, reduce to thicken

6. Add more butter, and add all onions and brown

7. Smother pork chops with onions

8. Add stock around edges of baking dish so you don't dislodge the onions, cover with foil

9. Stick the pan in the oven for 20-25 mintues, pull out and go to town


Optional: Reduce the pan juice to make a thicker gravy, the so called gravy this yields is pretty thin, but actually very flavourful, so don't add salt without tasting first



Link to post
Share on other sites

Fred and Ed's Country Picnic 2008


Corn Salad

Serves approx. 10 - 12



8 ears of fresh corn

1/2 red onion

2 pint baskets multi-colored cherry tomatoes

1/2 bunch of fresh basil

1/2 lb bacon, fried or baked until crispy

3 ripe Haas avocados



1/4 cup Champagne vinegar

1 T Balsamic vinegar – medium grade, not the high end stuff

2 tsp lemon juice - optional**

2 tsp honey

Salt and pepper to taste

1 cup of salad oil: equal parts olive oil, avocado oil and corn oil (or any neutral salad oil); or equal parts olive and a neutral oil if avocado oil is unavailable.


Make the dressing first. Whisk together the vinegars, lemon juice honey and salt and pepper. Slowly whisk in the oils, using more or less to get the right balance. The dressing should be tangy with some sweetness, but not too sweet. Set the dressing aside and taste it again before dressing the salad and adjust if needed.


Blanch the ears of corn in boiling salted water for about 1-2 minutes, just to set the starch. Remove to colander and cool. Then cut the kernels off the ears.


Dice the red onion and then soak it in salt/vinegar water for an hour or 2 and then drain. (If the onion is mild, this step can be omitted.)


Cut the cherry tomatoes in half.


Coarsely chop or tear the fresh basil leaves.


Toss the corn kernels, red onion, tomatoes, and basil with some of the dressing and then let it sit while prepping the avocados.


Peel and cut the avocados into a large dice and crumble the bacon.


Carefully fold in the avocados and half the bacon with the corn mixture. Add a bit more dressing if needed and correct the seasoning. Sprinkle the rest of the crumbled bacon on top of the salad. Best if served within an hour of making it.


**eta: Thinking back, I believe I was originally planning to use the lemon juice, but ulitimately decided against it as the dressing seemed acidic enough without it.

Link to post
Share on other sites
  • 3 years later...

We're doing a work thing at ByBee Farms next week and I anticipate having a lot of blueberries afterwards. SeaGal and Lauren were nice enough to share some blueberry jam recipes with me to try, but I figured I'd open it up to the boards too. Anyone got any tried and great blueberry recipes to share? I'd be much obligied.



Link to post
Share on other sites

We're doing a work thing at ByBee Farms next week and I anticipate having a lot of blueberries afterwards. SeaGal and Lauren were nice enough to share some blueberry jam recipes with me to try, but I figured I'd open it up to the boards too. Anyone got any tried and great blueberry recipes to share? I'd be much obligied.




We drink a lot of blueberry caprihaina's (sp) in the summer. I also love blueberry handpies- make them up and keep them in the freezer (like poptarts) and then just stick them in the toaster when needed. And speaking of freezing I always try to freeze a bunch- loose on a sheet pan and then pop them into ziplock bags. Then you can use them in the winter for pies, muffins, pancakes and yogurt toppings when all that is in season are apples :)

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...