Recipes
Big Love Buttermilk Fried Chicken
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family comes this collection of traditional Southern favorites that makes use of all of the delicious food ingredients available here in the Pacific Northwest. Her specialty is her biscuits - both sweet and savory - as well as traditional Southern fare such as pickles, pies, cakes, grits and this Big Love Buttermilk Fried Chicken. This delicious recipe comes from Heather L. Earnhardt's Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose.From the Author: "Fried chicken is an emblem of the South and loved the world over: there are as many styles and flavors as there are ways of eating it. Whether it's served hot over a buttermilk biscuit or eaten cold as a midnight snack standing in front of the refrigerator, fried chicken is good any time of the day or night. And it's good for you! If your oil is at the correct temperature, the chicken won't absorb any excess and will come out with a crackling skin and hot, juicy interior. My hope is that you fry enough of this chicken so that there are one or two pieces left for a midnight snack."
Learn moreJapanese Chicken Curry
The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. This Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste, and has become a staff favorite.From the Author: "You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour."
Learn moreFresh Herb Falafel
Truly well executed falafel is a revelation to the palate, and this recipe from Rose Water & Orange Blossoms by Maureen Abood provides exactly that. You can also make the falafel mix a day ahead, as well. For more delicious Lebanese recipes, be sure to check out this cookbook - you will want to make every recipe! From the Author: "What a fantastic discovery homemade falafel is! Completely fresh and such a difference from falafel in restaurants, because of the copious fresh herbs and balance of spices. We’ve never cooked with cumin in my extended Lebanese family, but here you can add a pinch if you like."
Learn moreZesty Biscayne Chicken Skewers
2 hrs, 15 min
Get ready for a taste explosion with our Zesty Biscayne Chicken Skewers! The vibrant flavors of the Caribbean, bursting with zesty citrus, allspice, and a hint of chile pepper heat, will transport your taste buds to a tropical paradise.Our secret weapon? The Biscayne Citrus Rub marinade, infused with the essence of sunshine and good vibes. Picture this: light beer and Upper Left Madrona Smoked Honey joining forces to create a magical elixir that lets the flavors of the rub truly shine. So grab those skewers and let the Caribbean flavors take you on a culinary adventure.
Learn moreSouth Asian Coconut Butter
If you love sauces, and want to try something new, check out Mastering Sauces by Susan Volland. This book is full of inspired and delicious sauces like this coconut "butter," using classic South Asian flavors like Turmeric and Brown Mustard Seed to add a little zing to coconut oil. From the Author: "In South India, coconut oil is the cooking oil of choice. Many dishes are garnished with a drizzle of coconut oil, popped black mustard seeds, crispy fried curry leaves, and frizzled small red onions. I like to stir these wonderful ingredients together like a compound butter and spread or melt it on various foods as the whim strikes: on savory pancakes, pilafs, or grilled whole fish."
Learn moreSri Lankan Banh Mi
Who doesn't love a great sandwich! We are all fans of banh mi sandwiches, and loved this recipe from Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. We have tried many different types of banh mi, and loved this one made with a Sri Lankan Curry.From the author: "When Viet people eat curry with baguette, they typically dip the bread into the spiced coconut-scented sauce. San Francisco chef Alex Ong sent me his recipe for this bewitching curry (the name comes from the dark-colored spice blend), insisting that it would be perfect stuffed inside a baguette for banh mi. He was right, but to avoid a soggy sandwich, I hand shredded the cooked chicken and recooked it in the sauce, allowing it to fry in the residual oil and become encrusted with the seasonings. It became like an Indonesian rendang or, as my husband put it, a curried chicken carnitas. It’s fantastic."
Learn moreChermoula
Afro-Vegan by Bryant Terry is a mainstay vegan cookbook on our shelves at home. He researched traditional Southern cooking, going back to its roots in Africa and the Caribbean, but made the recipes vegan. The results are delicious! (Bonus: Every recipe has a song choice, too!) We especially love this recipe. Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.
Learn moreCaribbean Curry Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn't seem like that much when it's being planted, but it can produce a surprising haul, most especially in the carrot department. Praise be that carrots are delicious, so their being excessively plentiful is a problem I'm thankful to have! This soup is hearty and delicious, made velvety by the soft puree of carrots, and the sunny flavors of Caribbean Curry. We've dressed it up a little with the prawns, but this soup can easily be made vegan by omitting them and using red miso paste in favor of the Worcestershire powder.
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