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Skordalia
I have a fascination with recipes that utilize ingredients that seem to have lost their value: vegetable tops and bottoms, stalks and skins, bones and bits, crusts and scraps. I don’t like wasting food, so when I discover something that allows me to use these delicious rejects in a creative way, I get a little…
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Smoky Baba Ghanouj
The baba ghanouj recipe is a little nod to the only Middle Eastern restaurant from my Oregonian hometown of Coos Bay/North Bend, simply named Cafe Mediterranean. My family is reasonably certain that when they first opened that we generated a venerable chunk of their revenue. Back in the early 2000’s, living in such a small town, we…
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Strawbanero Sorbet
Sorbet gets a bad rap. “Why would you want to eat that when you could have ice cream?” “That‘s gross, no thanks. I’ll take the good stuff.” “Aww, I’m sorry that’s all they have for you…” Rude. I’m going to make something clear here. If you think that sorbet is gross, it’s because all the…
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Leek Powder
As odd as this may seem, this recipe is actually quite personal for me. My mother taught me how to make this. My mother was a very strange woman. She would pick wild mushrooms and bring them into the house to examine what colors they might make if you turned them into dyes, sometimes leaving…
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Nate’s Pinot Noir Marinara
Marinara is a mother sauce that you can use in all sorts of Italian dishes, from spaghetti to pizza to lasagna to meatball subs, even just for dipping breadsticks. Jon and I make marinara differently. His turns out smoky and rich. Mine is more bright and floral with a slight acidic edge. (I think it’s…