Andrea’s Citrus Tarragon Crab Cake Recipe Revealed

Crab Cake Eat Seattle

For those of you who know Andrea, or have been fortunate enough to eat her crab cakes, I’m sure this title alone captivated your attention. For those of you who need an introduction…Andrea Nasarow is a perfection-focused, talented home cook in Seattle who makes the most delicious crab cakes. She also happens to be a close friend of mine.

For Labor Day, we gathered our foodie friends for a blow out extravaganza. Andrea, myself and the grill master Michael Atalla provided the food and our other 10 friends brought their prized wines to share. Once again, Andrea’s crab cakes were a highlight that got the oohs and ahhs that they always deserve.

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Raising Future Foodies

Future Foodies

I was watching reruns of Friends the other night. It was the episode where Phoebe is singing songs to a group of children at an elementary school.

The horrified looks of the audience, both young and old, as she sings about cows being ground up for hamburger meat is unsurprising. Going by way of the Tooth Fairy and Santa, the truth about where meat comes from is always a troubling time in a child’s life. The truth is that these younger generations are growing up in a culture where there is a big disconnect between food and its source of origin. This culture ultimately sets up an uneasy relationship with food, hindering one’s ability to learn new skills and make healthy, responsible choices.

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Branzino with White Peach Relish

Branzino with Peach Relish

Agh, I’m one of those bloggers who has been neglecting her writing duties. I always wondered who those people were and now I’m one. Dang it! Good thing Pure Food Fish  continues to ask me to do recipes for their site as it prompts me to write about it on mine.

PFF wanted me to do something creative with Branzino, a fish that I became very familiar with last year when we spent the majority of the year near on the Mediterranean coast. In Croatia and Montenegro this was the go-to fish on every menu. Branzino is technically the Northern Italian (Branzini is just the plural) name given to this mild tasting white fish. Other names that might be familiar to you are European or Mediterranean seabass.

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Lemongrass Ginger Beer Blanc

atrium with liz-1

I was recently approached by Pure Food Fish Market to share a seafood recipe to be displayed on their website. It might sound like a easy task but my dilemma was that their products are so delicious on their own that anything overly complicated would mask the flavor and anything too simple would be boring and probably not that original. I usually have productive brainstorming sessions about 30 minutes before I fall asleep so I put this on my brainstorming to-do list for the evening.

Around midnight I came to bed exhausted but full of endorphines after 3 hours of West Coast Swing dancing. My thoughts drifted between concocting a cool new skating-like spin on the dance floor to a Copper River Salmon recipe that would inspire but not detract from the fish. My close girlfriend just came back from another fabulous trip eating at the top restaurants in Europe. She couldn’t stop talking about about a lemongrass beurre blanc sauce that clearly changed her culinary life. Since this was fresh in my mind I started dreaming up flavors that would elicit a citrus, sweet asian-fusion explosion while also complementing the natural flavors of the salmon. Soon I drifted off to sleep…

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