i recently volunteered for farestart – a really fantastic organization here in seattle. farestart offers a culinary job training program for homeless and disadvantaged individuals, and so much more – an all-encompassing & engaging organization – it’s hands-on culinary training, classroom & skills training, job search training with shelter food deliveries, catering and food prep contracts with local businesses and also a youth barista training program at the farestart cafe.
the training program itself is 16-weeks and students begin in a kitchen for prep and cooking mass-quantity food for various shelters in seattle where these meals are delivered and served every day of the week at these shelters. from there, students progress through the kitchens from daily lunches for staff and fellow students to the restaurant kitchen.
farestart is also a restaurant for weekday lunches and thursday guest chef night dinners. thursday evenings feature a guest chef who volunteers his/her time and resources to work with the students to prepare and serve a 3-course meal. these guest chef nights are also nights to celebrate the graduating students of that week.
the chef and students i worked with are awesome – go-getters & life-changers with positive attitudes in a really supportive environment.
homemade for the never-ending winter we’re having and some tender lovin’ care to help a loved one fight off a cold. a healthy root veggie filled soup w/ a delicious stock.
- 1 3 1/4- to 3 1/2-pound reserved roast chicken
- 1 chicken carcass (reserved from carved roast chicken)
- 5 quarts water
- 1 large onion, halved, plus 1 cup chopped
- 4 peeled garlic cloves; 2 whole, 2 sliced
- 3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
- 3 celery stalks, cut into chunks
- 4 turkish bay leaves, divided
- 4 large fresh italian parsley sprigs plus chopped parsley (for garnish)
- 4 large fresh thyme sprigs plus 2 teaspoons chopped
- 12 whole allspice
- 2 tablespoons olive oil
- 2 cups 1/3-inch cubes peeled celery root
- 1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (i used russet potatoes, as i already had some i needed to use and opted for the less sweet version)
- 1 cup 1/3-inch cubes peeled parsnips
- 1 teaspoon fine sea salt
- freshly ground black pepper
cut meat off chicken and dice. place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. bring to boil. reduce heat. simmer 1 1/4 hours.
strain broth; return to pot and boil until reduced to 7 cups.
heat oil in another large pot over medium-high heat. add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. reduce heat and simmer until vegetables are tender, about 15 minutes. add diced chicken; season with more salt and pepper. garnish with chopped parsley.
read more here
the round, a really wonderful collaborative artistic showcase of talent. a casual, intimate & inspiring experience. truly appreciative of the talents and collaboration that happens here among a variety of forms of art.
3 musician/song-writers, poet & visual artists
march 13 2012 – round 82
slam poet: matt gano
i love the soups i grew up on – the very broth-y, chinese inspired, mom-cooked soups that you finish a meal with, and then keep going until your stomach is at a rounded liquid capacity. many chinese soups tend to be characterized as much more broth of its meat-bone stock and simply paired vegetable fixings that accent (versus the western heavy-with-stuff soups). for me, sipping on the broth is the best part – especially when it snows…in march.
for those who enjoy a rather light, yet still hearty soup – and one that blends a chinese style with very common western ingredients.
ingredients, for an 8-quart stockpot:
- oxtail, 2 lbs
- 1 large yellow onion, sliced
- 5-6 roma tomatoes, quartered
- 4-5 russet potatoes, quartered
- 2 carrots, cut
- salt, to taste
- fill pot a bit over half-full with water, bring to boil
- place oxtail and onion in water, bring to boil then simmer on low for 1 1/2 – 2 hours
- add tomatoes & carrots, bring to boil and back to simmer for about another hour, until softened. tomatoes will fall apart.
- add potatoes, bring to boil then to medium until softened, about 20 minutes
- skim oil & salt, to taste
a couple stuffed recipes, fun & savory finger foods – great for parties & snacks!
stuffed sweet baby peppers
- vegetable oil, cooking spray
- olive oil
- 3 oz thinly sliced pancetta, chopped into 1/4-inch pieces
- 1/2 medium onion, finely chopped
- 3/4 cup ricotta cheese
- 1/3 cup grated parmesan
- 1/2 cup frozen petite peas, thawed
- salt & pepper
- 24 (2-3 inch long) sweet baby peppers
- place an oven rack in center of oven, preheat to 350 degrees, spray/rub baking sheet with vegetable oil, set aside
- in a medium skillet, heat oil over med-high heat. add pancetta and cook, stirring frequently until brown and crispy, about 5-7 minutes. using a slotted spoon, remove pancetta and drain on paper towels. add onion to pan and cook until translucent and soft, about 5 minutes, set aside to cool for 10 minutes
- in a medium bowl, combine onion, pancetta, cheeses and peas. season with salt & pepper to taste
- using a paring knife, cut 1/2-inch from the stem-end of the peppers. remove the seeds and veins.using a small spoon (or i used a sandwich bag and cut a large enough whole that peas could get through, as a filling bag) to fill each pepper with the ricotta mixture.
- place the filled peppers on the prepared baking sheet and bake for 15-18 minutes or until the peppers begin to soften. remove from oven and cool for 10 minutes.
recipe found here
- 24 oz white button mushrooms (i used portabella), de-stem and chop stems
- 1/3 lb hot pork sausage (i used ground pork and seasoned it myself)
- 1/2 whole medium onion, finely diced
- 4 cloves garlic, finely minced
- 8 oz cream cheese
- 1 whole egg yolk
- 3/4 cup parmesan cheese, grated
- 1/3 cup dry white wine
- salt & pepper, to taste
- parsley, chopped
- preheat oven 350 degrees
- brown & crumble sausage, set aside to cool
- add onions & garlic to same skillet, cook 3 minutes over med-low heat. pour in wine to deglaze pan, allow liquid to evaporate. add in chopped mushrooms stems, stir to cook for 2 minutes. add salt & pepper to taste. set mixture aside to cool.
- in a bowl, combine cream cheese and egg yolk. stir together w/ parmesan cheese
- add cooled sausage and cooled mushroom stems. stir mixture together and refrigerate for a short time to firm up
- smear mixture into the cavity of each mushroom, creating a sizable mound over the top
- bake at 350 degrees for 20-25 minutes, or until golden brown. allow to cool 10 minutes and serve, garnished w/ chopped parsley sprinkled over top.
recipe found here
a warm & hearty dish, served up for the winter – cottage pie – the ground beef variation of shepherd’s pie. a great easy and quick meal!
- carrots, chopped (i used baby carrots)
- 1 large onion, chopped
- 1 cup frozen peas
- garlic, minced
- 1.5 lb ground beef
- rosemary, chopped
- parsley, chopped
- 1 cup beef broth
- 1 tblsp tomato paste
- potatoes, peeled & quartered
- preheat oven to 375°F
- in a large saute pan over medium-high heat, heat the oil, then add the onion, carrot and meat. cook until browned, 8-10 minutes
- drain the fat and add the broth, tomato paste and herbs. simmer until the juices thicken, about 10 minutes, then add peas
- pour the mixture into a 1 1/2-quart baking dish, set aside
- meanwhile, bring the potatoes to a boil in water. cook until tender, about 20 minutes, drain.
- mash the potatoes with the butter, milk and salt
- spread them over the meat mixture, then crosshatch the top with a fork
- bake until golden, 30-35 minutes
recipe found here
a birthday celebration dinner w/ mom at sitka & spruce, chef matt dillon (also, the corson building). accented by its quaint farm-like feel, a sweet & fresh experience – from their farm on vashon island-to-table. located in the really lovely melrose market in seattle’s capitol hill neighborhood
remarks // our server was wonderfully helpful; small groups, dates – takes limited reservations, and typically leaves bar seating for walk-ins
a malbec rose
our sourdough, butter, tuna pate
lentil, avocado & chickpea meze, coffee soaked egg & dukkah
vitello tonnato in stile tradizionale Piedmontese con acidato ribes, thinly sliced veal prepared in a traditional Piedmont style, with a tuna mayonnaise – paired w/ a very full-bodied white
spinach borani with whole roasted beets & pomegranate
a lighter red with a very berry aroma
lamb manti with caramelized butter, mint & our yogurt
from the fireplace - charcoal grilled quail & sausage from our pigs at our Vashon Island farm
with our yogurt, harissa, long cooked greens, rice & lentil pilav & nan-e lavash
a birthday treat
meyer lemon semifreddo with poached rhubarb & huckleberries
w/ stumptown guatemala finca el injerto (jasmine, dutch chocolate, roasted almond, meyer lemon)
compliments of tai & edy – with whom good food, good drink & good company is always a promise!
canned specialty seafoods – a great selection of these bites from around the world at
pasta, tuna, herbs
italian bread & cabbage soup w/ sage butter – savoy cabbage, kale, anchovies, pancetta, rosemary, parmesan, fontina, garlic
tender pork w/ zest, radicchio, bok choy
homemade pine nut, caramel, rosemary pie & poached peaches