It’s Alive! cooking with yeast: pancakes
Welcome, drunksunshiners, to a new series: Stuff You Should Know About. Under this rubric you’ll find an eclectic, if not bizarre, array of stuff we love, and that we insist our friends love too.
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Category: Food & Drink
Figgy Lamb Sirloins and Syrah
“What good is the warmth of summer, without the cold of winter to give it sweetness.” – John...
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Ladies Love Crab Cakes
And crab cakes love this lady. So much that they made a presence in four meals for four...
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Raw and Cold: Juicing for a Bridal Bod
I marry the love of my life in five days. As many have been here before, this sensational,...
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Morels in Cream Sauce Hearts Sauvignon Blanc
I’m a light sleeper. My fiancé snores in an unrequited slumber on a nocturnal basis, so when my...
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Copper River Salmon and Pinot Noir
Some girls scream for ice cream, the Nordstrom half-yearly sale or the new Channing Tatum full-length shirtless feature film, but I get fired up for Copper River salmon time. Although I do prefer my salted caramel ice cream, 40 percent off designer pumps and my Tatums disrobed, Copper River salmon season is so short and precious, it needs to be celebrated, cashed in on and consumed.
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Murray’s Cheese Don’t Mess
The culture of Lower Manhattan’s Greenwich Village has expanded into the greater Seattle area. Although we might strictly be speaking cheese, the legendary Murray’s Cheese has joined forces with The Kroger Co. (better known to Northwesterners as Fred Meyer and QFC) and is offering their elite selection of cultured cheese across the city.
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The Sexton’s Southern Charm of Bourbon and Ribs
Titled and decorated in honor of owner Amber Sexton’s southern ancestors, the restaurant/bar leans on their focus of bourbon, braising and their own brand of music decor through pounding jams of their choosing and a mixed tape cassette lined bar top.
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Ray’s Boathouse and Brooks Winery Pinot Noir
A Seattle institution provokes classic pairings by matching red wine with seafood.
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Betty Restaurant & Bar’s Chicken and AniChe Cellars Lizzy
Eating and drinking is a completely subjective encounter and should be based upon personal...
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Pomegranate’s Fried Chicken and Argyle’s 2008 Brut Sparkling Wine
Eating and drinking is a completely subjective encounter and should be based upon personal...
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Luc’s Cassoulet and Cotes du Rhône Red
Sunshine-soaked February days can be misleading. It is still winter and sideways rain will soon return to remind you of that. Thankfully, winter food dishes are fully functioning and available to additional comfort to get through the gloomier days.
There are not many dishes that can comfort (and bloat, increase weight, etc.) like the French casserole dish of cassoulet. The marriage of beans, meat, pork skin and often slight breading is blissful — slow-cooked for the utmost melding. The dish is named after the physical dish it is cooked in, the deep-dish casserole bowl. Although cassoulet is more mass-marketed in France — canned in jars like Campbell’s soup — in the Northwest, it is still unadulterated prosperity in a pot.
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