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Coconut cookies

Wednesday, April 29th, 2009

Coconut cookies

Bakers coconut and a hint of white chocolate make for a moist, adult cookie.

Whipped together 2oz sugar and 4oz of unsalted room temperature butter until light and fluffy.

Combine in 6oz of flour, mix until a proper dough

Add 1/3rd cup white chocolate chips and 2/3rd cup bakers coconut.

Bake flattened 1 1/2 inch spheres of dough for 15 minutes at 350 until slightly browned.

One more shot for extra food porn goodness:

Coconut cookies


Saturday, April 18th, 2009


I love pasta. I love pasta in almost all it’s forms! Having experimented with several types of factory made pastas in the last month I decided to give it a go at creating my own. After having both the King and Queen of the Weekly Geek impress upon me how much better a handle-free rolling pin was I made a detour to <fancy cooking store> in the U-Village to pick up a french style Vic Firth maple rolling pin.

Following the 3:2 flour to egg ratio recommended in Michael Ruhlman’s Ratio I set out on my quest. Things got a little messy at first until I figured out how to properly dust down everything with flour. In the spirit of experimentation I kneaded half of the dough for a few minutes longer than the other half to get different textures. Once the kneading was done each half was let to rest for 15 minutes before being halved again as below.

Kneaded and cut

I obviously could benefit from a little practice in rolling and cutting technique to make each individual noodle a more uniform length, but I am actually pretty pleased with how well they came out. The thick cut reminds me a lot of some of the egg noodles my grandparents would put in their Mennonite soups every day for lunch.

Raw noodles

Once cooked in lightly salted water for 6 minutes the results were delicious. The more-kneaded dough came out to my favorite – much thicker and more substantive, a hearty egg noodle.

Cooked noodles

Check out more photos of the process and finished noodles on Flickr.

Experimentation and mixing flavor

Friday, April 17th, 2009

I was in the mood to experiment tonight so dropped by the store and picked some things up on my way home to try putting together a few combination I hadn’t used before. An hour later this was the result:

Flavor experimentation

The chicken is marinated in olive oil and sun dried tomatoes and was served over a bed of sauteed garlic, onion, and apples with crisp lemon asparagus in the background. I’m still perfecting the grill technique on the asparagus – a little bit of charred blackness is fantastic, but it’s really easy to do.

The biggest experiment for me was the garlic, onion, and apples. I reduced a little lemon juice with the mix after caramelizing the onions to help bring out the sweetness in the onion. The end result came out sweet yet savory and filling. Next time I’m going to put the cloves of garlic in a few minutes early in the hopes of further softening it to better match the cooked apples.

Dessert was reheated from last night – a pureed pear and lime syrup baked over pear and apple slices with a crisp style top served ala mode with vanilla bean ice cream. This is certainly the tastiest thing I’ve ever made and possibly one of the best things I’ve ever tasted. NOM!

Apple-pear crisp ala mode

Egg-free oatmeal cookies

Friday, April 10th, 2009

Egg-free oatmeal cookiesIngredients:

Beat melted butter, sugars and vanilla until light and fluffy.
Add flour and salt, mix well.
Dissolve baking soda in water and add to the mixture.
Add rolled oats, raisins – mix well a final time.
Form into tablespoonful sized mounds onto cookie sheet sprayed with non-stick cooking spray.
Bake at 350F for 10 minutes.
Cool and enjoy some massive nom .

Only in America

Wednesday, July 23rd, 2008

…can picking something to drink be so difficult and drowned in an over-abundance of choice.


The start of a good evening

Saturday, July 5th, 2008

The start of a good evening (or an incredibly bad one) often involves a Woodland Park Zoo cocktail from Siam on lake union. Containing a splash of virtually every liquor known to man it proves a potent concoction ready to catapult the drinker to the heights (or depths) of a drunken eve.

Sparky digging into a Woodland Park Zoo from Siam on Lake Union

A bacon moment

Friday, July 4th, 2008

How better to celebrate the 4th of July than by cooking and eating bacon amongst good friends? I certainly can’t think of a better way.

Horsemen of the Apocalypse: Spam singles

Saturday, June 28th, 2008

Yet another sign that modern society is on the brink of collapse into decadence: single serving spam wrapped for life in little foil pouches. All 210 delicious calories are ready at a moments notice, the mere thought of want.

Spam singles

When society really ends? The day they do this with bacon.

The bacon chocolate martini

Wednesday, June 18th, 2008

Question: what do you get when you combine three of my favorite things; bacon, chocolate, and liquor?

Answer: the bacon chocolate martini at the Capitol Club, Capitol Hill, Seattle.

Chocolate bacon martini

Bless the Capitol Club, and bless Ali and TB for doing dinner with me last night at the Capitol Club. Good luck gals – twins on the way!

Update: A few days after posting this I’ve gotten a couple of emails asking for more details so here they are. The bacon chocolate martini is far from a martini – it’s not crisp nor light. It’s thick, heavy, and delicious. In fact, think of it more as a dessert than as a cocktail. The Godiva chocolate liquor used gives an almost milkshake like texture to this rich sensual delight.

The drink itself is more focused on the chocolate than the bacon. The bacon infused vodka adds more of a bacon note to the drink than an overwhelming bacon flavor. The candied bacon garnish is a sweet finish and tastes delicious dipped in the chocolate between nibbles. The Capitol Club was smart to start with maple cured bacon and then candy it – the ultra sweetness added by this process works perfectly with the natural salty flavor of the bacon when combined with chocolate.

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