Recipes
Cinnamon Toast Spice Blondies
Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our Cinnamon Toast Spice, featuring Indonesian and Vietnamese cassia-cinnamons with true cinnamon, brown sugar and just a hint of nutmeg, perfectly complements the sweet potato base. These disappeared in moments at our last recipe test, and may need a "re-test" in my personal kitchen tonight. They've got sweet potatoes in them... so they're totally healthy, right?
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Brunch For Mom
Eggs Benedict is a classic, there's no denying that, but "classic" is perhaps not the word I'd use to celebrate my funny, youthful, and adventurous mother! For Mother's Day, her poached eggs will sit atop crisp potato pancakes, under a blanket of creamy Orange Tarragon hollandaise sauce. The sweetness of the orange peel plays against the anise notes of the tarragon in this classic French combination, made whole with shallots and Tellicherry black pepper. The sauce is so sumptuous, and the crunchy fried potatoes make a perfect vehicle for it. Not to mention the eggs - nothing says "love" like a perfectly poached yolk, don't you know! Make these for Mother's Day, or just because - and let her know how sorry you are for your teenage years.
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Elliott Bay Seasoned Crab Cakes
The first time I ever had a crab cake, I was thirteen and accompanying my dad on a business trip to San Francisco. We dined in the fanciest restaurant I'd ever been to, and I ordered the crab cake appetizer. It was tender, moist, perfectly seasoned, and it blew me away. I've attempted many times since to recreate it, with varying degrees of success. However these beauties, elegantly spiced with our Elliott Bay Seasoning and a generous handful of tarragon, put that first memorable cake to shame! Do be sure to use Panko, the Japanese bread crumbs, for this recipe to get that lighter-than-air crust.
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Piment d'Espelette Fish Stew
This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at home, and the Piment d'Espelette... oh, the Espelette! The perfect balance of heat and complexity that clarifies this bounty of flavor, and unites it all in delicious harmony. If my fish-monger has them, I'll often throw in a few oily little fish, too, like fresh anchovies or sardines... Just sear them whole, skins and all, in a bit of olive oil and add to the serving dishes.
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Five Seed Roasted Potatoes
This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of the late restaurant, Poppy, here in Seattle. The spice mix is a version of Bengali Five Spice, a.k.a. Panch Phoron, using ajwain seed in place of fennel. I made this for a celebratory Sunday evening feast after enjoying the sunny afternoon harvesting potatoes. Lots of love went into growing our potatoes this year, and it was a joy to toss them with this exquisite mixture. Thanks, Jerry!
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Ranch Potato Salad
From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom's recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes a healthy turn, replacing the traditional ranch dressing with Ranch-seasoned Greek yogurt. The result is creaminess without the fat, and the yogurt adds a little extra tang. We still used bacon because potato salad wouldn't be the same without it, after all.
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