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Cidering: Dave and Ruth’s Annual Cider Pressing Party
Friends Dave and Ruth have a 125 year-old family cider press that Dave lugged back from Vermont. I am lucky to be included in their annual ritual of gathering apples from abandoned trees and bringing...
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The Beautiful Taste: Fish handling, Part 1
When it comes to “beautiful tastes,” there is perhaps none more beautiful than the taste of fish when the season, harvest, handling and preparation all come together…when we are lucky to taste a fish...
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The Beautiful Taste: Fishing with Chefs in Boston. Fish Handling, Part 2
The flavor, texture and “mouthfeel” of a fish depends on how it is handled on deck the first three hours out of the water. Rarely is there an opportunity to demonstrate how it all works. When I learned...
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The Art of Eating an Oyster
The holiday season is a good time to consider the Oyster. Here follows my opinionated viewpoint on how best to enjoy them. I have entitled it The Art of Eating an Oyster. I wrote the first version 25...
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Rainier Cherries
Nothing says summer as much as stone fruit. I’m an arch-locavore but my much-anticipated first taste of stone fruit isn’t local. No apologies. Al and Becky Courchesne at Frog Hollow Farms in Brentwood...
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“Boiled” Salmon
We are going to cut a whole salmon into chunks and cook them in a pot of sea-water salty water to make “boiled fish” as the Ballard Norwegians call it, keeping in mind the secret to good “boiled” fish...
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New Life for an old Cast Iron Oyster Fryer
Being a culinary history, oyster and cast iron cookware enthusiast, I couldn’t resist snagging a vintage cast iron “oyster fryer” on ebay. Arriving with an impossible layer of ancient hardened grease...
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Julia’s Birthday Peaches
I had the privilege of working with Julia Child on her “Dinner at Julia’s” PBS series in 1983 and had kept in touch right up until the end. She was intrigued with the esoteric information I had about...
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The Tomato Sandwich…a Celebration of Real Tomatoes and Late Summer.
In the Pacific Northwest, August and September is when the hefty 90 day heirloom tomatoes, like the brandywines, come ripe. It’s time to talk of tomato sandwiches, that celebration of tomatoes and...
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