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Dinner at Fäviken: Scallop cooked over burning juniper branches

Fäviken Magasinet, Sweden

Just below the arctic circle about 600 km north of Stockholm resides an exclusive 24,000 acre hunting property. Within lies a 12-seater restaurant, Fäviken Magasinet, Sweden Fäviken has earned recognition in the food world as number 24 on San Pelligrino’s list of the Worlds 50 Best Restaurants. Chef Magnus Nillson is at the helm of […] → Continue Reading Fäviken Magasinet, Sweden

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Restaurant Frantzén, Sweden

In an alley tucked away in the Old Town of Stockholm lies Restaurant Frantzén, Sweden.  At this writing, it is one of only two restaurants in the country that has earned 2 Michelin stars and has been deemed number 23 on San Pelligrino’s list of the Worlds 50 Best Restaurants.  A restaurant with such accolades […] → Continue Reading Restaurant Frantzén, Sweden

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photo credit ninjakitchen.com

Nutri Ninja | Ninja Blender Duo with Auto-IQ Technology

A late night infomercial for a blender had me laughing. It was for the Nutri Ninja | Ninja Blender Duo with Auto-IQ Technology.   Really, is there something better than the commercial BlendTec or my VitaMix sitting in the kitchen?  Well, it’s the Ninja that got the last laugh.  I’ve been using the Nutri Ninja for […] → Continue Reading Nutri Ninja | Ninja Blender Duo with Auto-IQ Technology

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from bing.com images

Aquasana Powered Water Filtration System

Highly Recommend: Aquasana Powered Water Filtration System I believe that the very best ingredients produce delicious tasting food. This includes water.  That’s right, water.  When I prepare soup, stocks, rice (I live in an Asian household…what can I say?) and the water I drink, it is all filtered water.  I’ve used all water filter systems out […] → Continue Reading Aquasana Powered Water Filtration System

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Salmon Jerky

Salmon Jerky I recently professed my love of Farmstr, the website that connects farmers with savvy consumers like you and me. Farmstr works with local farmers that focus on organic quality and better practices and better food – all at fair prices.  I have purchased farm fresh produce  – but Farmstr also offers meat, poultry and […] → Continue Reading Salmon Jerky

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Fresh from my garden for Not Fettuccine with Meat Sauce

Not Fettuccine with Meat Sauce

Shirataki is made from flour of the Konnyaku yam which is popular in Japanese cooking. It’s a staple in their one pot delicacies, Sukiyaki.  A delicious pasta  alternative,  House Foods has blended it with tofu to provide a delicious product that can be used just like pasta.  Here I combine a simple meat-based tomato sauce for […] → Continue Reading Not Fettuccine with Meat Sauce

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Petit Gris Melons, Edible Acres Farm via Farmstr

One drawback to shopping at a traditional grocery store is that you miss out on some fantastic and delicious produce. To truly take advantage of all that the Pacific Northwest has to offer, you’ll have to look to our local farmers and producers that offer one-of-a kind farm fresh food that you won’t  find at […] → Continue Reading Petit Gris Melons, Edible Acres Farm via Farmstr

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Sauteed Mushrooms

Sautéed mushrooms are a great addition to any meal, especially steaks and starches (e.g., baked potatoes or pasta) .  There are so many varieties that the flavor and texture can differ between meals that you create.  One problem I’ve encountered is that mushrooms don’t brown or caramelize consistently, but I’ve come up with this fool-proof […] → Continue Reading Sauteed Mushrooms

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Oysters: Flapjack, Boom Stick, Otter Cove, Penn Cove, Hama Hama

The Walrus and the Carpenter

The Walrus and the Carpenter Restaurant, Ballard The Walrus and the Carpenter is located in the back of the renovated Kolstrand building from the 1900’s.  There is literally a small door with a small sign that leads you through a long hallway and into the bright, intimate space. Be warned that this place is popular […] → Continue Reading The Walrus and the Carpenter

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Art For Food

Art For Food: Modern Techniques for the Home Kitchen I’ve had my share of cooking classes.  Many are comprised of 25+ in attendance and you’re broken up in to groups to make one course of the meal. The instructor floats around, but for the most part you and your group follow a set recipe.  At the end of […] → Continue Reading Art For Food

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