Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Humble Feast Monday - plus recipe for Pot Roast with Winter Vegetables

Thursday, January 3, 2019

Winter farmers market
Photo by Debra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday January 7, 2019 and features:
  • Pot roast with lots of winter vegetables (and a vegetarian version, of course), 
  • a tasty rice dish, 
  • slaw, 
  • mac and cheese, and 
  • chocolate-dipped pears.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

And here's the recipe for one of the menu items, from Devra Gartenstein

Pot Roast with Lots of Winter Vegetables (serves 8)

2 tablespoons high heat vegetable oil, such as grape seed oil
2 pounds brisket
1 tablespoon salt, or more, to taste
2 onions, diced or sliced in rings (however you prefer)
½ cup red wine
1 cup chopped tomatoes or canned crushed tomatoes
1 cup water

2 pounds hearty vegetables, cut into one-inch pieces. (Potatoes, gold beets, turnips, rutabagas, yams, winter squash, Brussels sprouts, or anything else that will hold up to long stewing.)

2 tablespoons winter herbs, such as bay leaf, thyme, rosemary, or oregano
Black pepper

Heat the oil on medium-high heat in a large Dutch oven, or any other deep, wide, and thick pan. Hold your hand about four inches above the pan, and when you can feel the heat, add the meat. Sprinkle it with a third of the salt, let it cook for a few minutes, and then flip it over using a pair of tongs and sprinkle the other side with another third of the salt.

When both sides are nicely seared, add the chopped onions. Cook them for about five minutes, stirring them occasionally until they start to wilt. Add the remaining ingredients, bring the mixture to a boil, and then lower the heat, cover the pan, and let it cook for a couple of hours, checking it every twenty minutes or so.

When the meat is soft enough to cut, break it down into smaller chunks and then let it cook until it comes apart easily with a fork. This might take another hour or it may take another three hours, but it’s worth the wait. Taste and add additional salt, if desired.

Reservations



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Chef Naomi's recipes

Wednesday, December 19, 2018

Chef Naomi
Photo by David Horton

If you went to the Shoreline Farmers Market at Shoreline Place last summer, you saw Chef Naomi slicing and dicing at her spot in the Chef Tent at the end of the aisle closest to Central Market.

Every Saturday, Chef Naomi would shop the Shoreline Farmers Market, buying the in-season produce and other foodstuffs. She would take her finds to the Chef Tent and create a dish on the spot.

Central Market partnered with the Farmers Market to provide Chef Naomi the use of their commercial kitchen for the things she couldn't do at her tent.

She would bring out the completed dish, give samples to shoppers, and hand out her recipes.

Now her recipes are all online. It may be a little more difficult to get the farm fresh ingredients in the winter - but spring will come and with it, the openings of the farmers markets.

This will give you plenty of time to plan ahead.


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Humble Feast Monday - plus recipe for Sweet Potato Pot Pie

Sunday, December 2, 2018

Winter greens
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday December 3, 2018 and features 
  • Sweet Potato Pot Pie
  • Greens and Cranberries with (or without) Bacon
  • Roasted Vegetable Spread with Homemade Crackers
  • Pickled Beets
  • Ginger-Stout Cake

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

And here's the recipe for one of the menu items, from Devra Gartenstein

Sweet Potato Pot Pie (makes 8 servings)

Yams
  • 6 medium-size yams 
  • ½ teaspoon sea salt
Lentils
  • 6 cups water
  • 2 cups lentils
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 cup canned crushed tomatoes or tomato puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sea salt
Polenta
  • 3 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 cup polenta

Peel the yams, and then cut them into one-inch chunks and steam them until very soft, about 15 minutes. Transfer the steamed yams to a bowl, sprinkle the salt over them, and mash until smooth. Set aside.

To make the lentils, bring the water to a boil in a saucepan over high heat, then stir in the lentils, onion, garlic, ginger, tomatoes, cinnamon, cumin, coriander and salt. Lower the heat, cover, and simmer for about 45 minutes, until the lentils are soft and start to break down. Turn off the heat and set the lentils aside.

To make the polenta, combine the water, oil and salt in a small saucepan over high heat and bring to a boil. Turn down the heat to medium-low and slowly pour in the polenta, stirring all the while to prevent lumps. Simmer, stirring almost constantly, for 2 to 3 minutes, until it thickens to the consistency of split pea soup. Pour the polenta into a casserole pan and smooth it into an even layer if need be. Let it set for at least 10 minutes, until almost firm to the touch.

Preheat the oven to 350º F. Pour the lentils over the polenta. (If the lentils are still hot, let cool for 10 to 15 minutes.) Spoon the mashed yams over the lentils in evenly spaced dollops, then gently spread them with the back of a spoon. Bake for 15 minutes, until heated through. If the layers are at room temperature before baking, it may take 20 minutes; if you’ve prepared the dish in advance and it’s chilled, it could take 30 to 40 minutes.

Reservations



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Humble Feast Monday gets you in the Thanksgiving mood - plus recipe for Stuffed Delicata Squash

Sunday, November 4, 2018

Delicata squash
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday November 5, 2018 and features Thanksgiving sides: stuffed squash, roasted carrots, stuffing, greens, and apple crisp.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.


Stuffed Delicata Squash (makes 6 servings)

3 medium-size delicata squash
1 teaspoon plus 1 tablespoon olive oil
1 onion, diced
1 teaspoon salt

1 cup cooked rice, white or brown

1/4 cup sunflower seeds or chopped nuts
½ cup chopped parsley
½ cup crumbled parmesan or feta cheese (optional)

Preheat the oven to 375 degrees Fahrenheit.

Cut the squash in half lengthwise and scoop out the seeds. Brush the halves with 1 teaspoon olive oil, and arrange them face up in a baking dish with half an inch of water in the bottom. Bake until fork tender, about 30 to 40 minutes.

Meanwhile, heat the remaining tablespoon olive oil in a medium-size skillet. Add the onion and salt, and cook on medium-low heat until the onion is soft and translucent, about 5 minutes. Mix in the rice, seeds or nuts, and parsley.

Spoon this mixture over the baked squash halves, pressing it down and rounding the tops. Sprinkle with feta or parmesan cheese, if desired.

Return for the oven and bake for another 5 to 10 minutes.



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Late summer rosehips

Monday, October 8, 2018

Rose hips
Photo by Eileen Weintraub
It may be too late for this year but remember for next year the abundance of rosehips growing in our area!

Did you know that they are extremely high in Vitamin C?

Here is my favorite recipe:
  1. Gather rosehips. Wash well. Boil in a pot to get liquid. Strain. Add a little lemon juice. Add some sugar.
  2. Now you have a delicious tea!
  3. For a heartier tea, after boiling but before straining, put the entire amount in a blender, and add lemon juice and sugar.
  4. Blend, then strain well. You get all of the nourishing pulp in your tea!

Submitted by Eileen Weintraub




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Humble Feast Taco bar Monday - recipe for Salted Caramel Apple Slices

Saturday, September 29, 2018

Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday October 1, 2018 and features a taco bar with their very own flour tortillas along with "whatever else looks good at this weekend's markets."

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

Salted Caramel Apple Slices (makes 6 servings)

½ cup brown sugar
2 tablespoons butter
¼ cup half and half or heavy cream
1 teaspoon vanilla
¼ teaspoon salt
2 apples (any kind but Red Delicious)

Combine the brown sugar, butter, half and half or cream, vanilla, and a pinch of salt in a small saucepan and bring to a gentle boil. Cook on low heat, stirring almost constantly, until the mixture thickens, about 8 to 10 minutes.

Remove the cores from the apples and cut each apple into six slices. Spoon the caramel sauce over the apple slices and sprinkle lightly with additional salt.


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Humble Feast Monday with Moroccan M'smen and Roasted Carrot Spread

Sunday, September 9, 2018

Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held on the first Monday of every month, 5:30 to 7pm. This month - September 10, 2018 (the first Monday was Labor Day).

Monday's menu will be Mediterranean with Moroccan M'smen flatbread topped with market vegetables, lentils and rice with (or without) lamb, two kinds of hummus, green salad and plum cake.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

And here's the recipe for Roasted Carrot Spread

Roasted Carrot Spread (makes 1 to 2 cups)

1 pound carrots
1 bulb garlic
1 tablespoon olive oil
1 bunch parsley
1 tablespoon lemon juice
½ teaspoon salt
Black pepper to taste

Preheat the oven to 400 degrees Fahrenheit.

Cut the carrots into two-inch lengths. Break the garlic bulb into individual cloves, but don’t peel them. Toss the carrot chunks and the garlic cloves with olive oil: using your hands is the most effective way to coat them.

Arrange the carrots on a baking pan and the garlic cloves on another part of the same pan. Roast until the carrots just start to brown and the garlic cloves soften to the texture of toothpaste. If the garlic finishes cooking before the carrots, remove it from the pan and continue cooking the carrots. The garlic will take 20 to 40 minutes, depending on the size of the cloves, and the carrots will take 30 to 45 minutes.

When the garlic is cool enough to handle, squeeze the pulp out of the skins and puree it along with the carrots, parsley, lemon, salt, and pepper.



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Humble Feast recipe of Bacon Potato Salad for Monday's dinner

Saturday, August 4, 2018

Potatoes
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held on the first Monday of every month, 5:30 to 7pm. This month - August 6, 2018.

Monday's menu will be our take on Midwest picnic food: Bacon-Potato Salad, Macaroni Salad, Three-Bean Salad, Slaw, Corn on the Cob, Cheddar-Chive Dinner Rolls, and Melon for dessert.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.


Bacon Potato Salad (Makes 6 servings)

2 pounds red potatoes (unpeeled)
1/2 cup red onion, finely chopped
3 strips bacon, cooked and crumbled
3 tablespoons chopped dill
2 tablespoons red wine vinegar
1 tablespoon prepared mustard
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Chop the potatoes into bite-sized chunks, put them in a saucepan with enough water to cover by an inch or two, and boil for about 10 minutes, until soft.

Drain the potatoes, transfer to a bowl, and stir in the red onion, bacon, and dill. In a separate small bowl, combine the vinegar, mustard, olive oil, salt, and pepper and whisk until emulsified. Pour the dressing over the potatoes and mix well. Taste and add more salt if you like. Let stand for at least 30 minutes for the flavor to develop, then serve at room temperature or chilled.

Update: added olive oil to ingredient list


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Recipe from Monday's Humble Feast

Saturday, June 30, 2018

Garlic scapes
Photo by Devra Gartenstein

By Devra Gartenstein

Summer Squash with Garlic Scapes

Garlic scapes are a late spring-early summer treat. They're the tops of the fresh garlic plant, and they have the texture of green beans and the flavor of garlic. You can find them at farmers markets and sometimes in grocery stores but they'll be out of season soon, so get them while you can. The pointy top can be chewy, so trim it away.

1 tablespoon olive oil
4 garlic scapes, trimmed and cut into half-inch lengths
1/2 teaspoon salt
1 lb summer squash (zucchini, patty pans, etc), thinly sliced
Juice of half a lemon or 1 tablespoon balsamic vinegar

Heat the olive oil gently in a medium-size saucepan. Add the chopped garlic scapes and salt, and cook for 5 to 10 minutes, until the scapes are just tender. Add the summer squash and cook for 5 to 10 minutes longer, until the squash is tender. Add the lemon or vinegar, and serve.

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.
They are held on the first Monday of every month, 5:30 to 7pm. This month July 2, 2018.

Monday night's menu is Smoked salmon pasta salad, summer squash with garlic scapes, chickpea and cucumber salad, green salad, and summer fruit.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.



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Humble Feast Monday at Patty Pan cooperative - recipe for dukkah

Saturday, June 2, 2018

Spring radishes
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held on the first Monday of every month, 5:30 to 7pm. This month June 4, 2018.

Monday night's menu is stuffed grape leaves, lamb and lentil meatballs with yogurt sauce (and a vegetarian version, of course), radishes with dukkah, green salad, and apple-walnut phyllo rolls.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

Here's a recipe from Monday's feast.

Radishes with Dukkah (makes 4 servings)

Dukkah is an Egyptian condiment that lends itself to plenty of variety. You can use any kinds of nuts or seeds, and also a variety of spices. It's perfect on spring radishes, or cucumbers, or lentils, or just about anything

1/4 cup finely chopped nuts and/or seeds (Make sure to include some sesame seeds: they’re traditional.)
1/2 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon dried thyme
1/4 teaspoon salt
Optional: small amounts of crushed red pepper, cayenne, or paprika.
1 bunch radishes, sliced

Combine the nuts or seeds with the spices and chop in a food processor to a coarse powder. Sprinkle on the sliced radishes.



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Humble Feast at Patty Pan Monday features Strata with beef & broccoli raab and here's a recipe for chickpeas with spring leeks

Sunday, April 1, 2018

See recipe for Chickpeas with Spring Leeks
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held on the first Monday of every month. This month April 2, 2018.

April's Feast menu: Strata with beef and broccoli raab (and a vegetarian version, of course), Chickpeas with spring leeks (recipe below), Braised cabbage with olive and caper sauce, Green salad, and Lemon cake.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

Chickpeas with Spring Leeks (makes 4 servings)

2 tablespoons olive oil
2 leeks, cut lengthwise, cleaned, and cut in half-inch slices
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons finely chopped fresh herbs, such as parsley, thyme, or chives
2 cups chickpeas, cooked or canned
2 tablespoons lemon juice
Black pepper to taste

Heat the olive oil in a medium-size saucepan. Add the leeks, garlic, salt, and herbs. Cook on medium-low heat, stirring often, until the leek is tender, about 5 minutes. Add the chickpeas and heat through. Add the lemon juice and serve.

--Devra Gartenstein

More info and reservations



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Humble Feast Monday night - plus recipe for Ancho Chile Brownies

Monday, February 5, 2018

Chiles
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held on the first Monday of every month. This month February 5, 2018.

February's Feast menu: Pupusas with beef or vegetarian squash fillings, black beans, roasted root vegetables, cortido slaw, and ancho chile brownies.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

Ancho Chile Brownies


16 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate chips

1 tablespoon ancho chili powder, or any other mild or medium chili powder made from a single variety of pepper. (Avoid chili powder blends with ingredients like cumin, oregano, and garlic powder)

½ teaspoon cinnamon
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour

One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil

Set a rack at the middle level of the oven and preheat to 350 degrees.

Melt the butter and chocolate in a double boiler. Add the chili powder and cinnamon.

Whisk the eggs together in a large bowl, then add the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.

Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and batter is moderately firm. Cool the brownies in the pan on a rack.

--Devra Gartenstein



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Soup’s On! at the Richmond Beach Library Monday

Saturday, January 20, 2018

Celebrate our bounty of vegetables while learning to make hearty soups. Learn the simple basics of soup-making while Chef Laurie Pfalzer whips up Minestrone Soup and Chicken Vegetable Soup - two hearty soups that are easy to create at home.

Learn about seasonal vegetables and herbs and discuss the benefits of eating locally. Enjoy soup in class and take home a set of recipes so you can make soup for your family.

Gluten-Free and Vegetarian options available.

Ages 9+.

Sponsored by the Shoreline-Lake Forest Park Arts Council.

Monday, January 22, 2018 from 7pm to 8:30pm at the Richmond Beach Library, 19601 21st Ave NW, Shoreline 98177.



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Humble Feast recipe for cornbread

Monday, January 8, 2018

Photo by Devra Gartenstein
See Cornbread recipe in article
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

This month's dinner was held on Monday the 8th: Lucky Black-eyed Peas, Greens with (or without) Bacon, Granddad's Cornbread, January Slaw, and Caramel Cobbler.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

Granddad’s Cornbread

¾ cup flour
2 ½ teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 ¼ cup cornmeal
1 egg
3 tablespoons butter/bacon drippings, melted + 2 tablespoons for pan
1 cup milk

Preheat the oven to 375 degrees Fahrenheit. Mix together dry ingredients in small bowl. In another small bowl, beat egg and stir in milk and butter.

Combine dry and wet ingredients (with fewest strokes possible).

Place 9-inch skillet/pan in oven with additional 2 tablespoons of butter until butter is melted and begins to sizzle. Pour batter into hot pan.

Bake until lightly browned around the edges (20-25 minutes).

Revised 1-8-18 11:44pm

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Humble Feast Monday and Recipe for Pickled Beets

Monday, December 4, 2017

Humble Feast, Monday December 4
5:30 to 7:30pm
Patty Pan's Neighborhood Kitchen:
15550 27th Ave NE, Shoreline 98155.

See previous article

Price: $12/person (plus tax). For $10 (plus tax) discounted tickets, prepay via PayPal by 4pm on the day of the dinner. Kids half price. Purchase Tickets In Advance.

We're preparing rib-sticking Eastern European Jewish food this month: Cholent (Beef stew, with a vegetarian version, of course), Kasha, Pickled Beets, Potato Kugel, and Babka cake for dessert.

And here's one of Devra Gartenstein's recipes from this month's Feast.


Pickled Beets
Yield: 6 servings

6 medium-size beets
water to cover
1 tablespoon olive oil
1 small onion, diced
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon salt
black pepper to taste
1/4 cup water
2 to 3 tablespoons white vinegar


Cover the beets with the water in a medium-size saucepan and bring them to a boil. Cook on medium heat for 45 minutes to an hour or until you can rub off the skins with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water for a minute until it=s cool enough to handle.)

Meanwhile, heat the olive oil in a small saucepan. Add the onion, dill, salt and pepper and cook for about 5 minutes, until the onion is soft and translucent. Add the water and vinegar, bring to a boil, then simmer for another 5 minutes.

Peel and chop the beets, then toss them with the sauce. Cool and serve. It will keep in the refrigerator for over a week.



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Of Drunk Monks and Baked Mice

Friday, November 10, 2017

Austria Club presents a new cookbook - Austrian Cuisine: Treasured Recipes from the Austria Club of Washington

Like many nonprofit organizations, the Austria Club of Washington relies on cookbook sales to support its activities and boost its visibility in our community.

Its newest fund-raising cookbook, Austrian Cuisine: Treasured Recipes from the Austria Club of Washington, differs from others in that it focuses on Austrian regional cooking.

Edited by Shoreline resident Martin Král, it is a compilation of nearly 300 authentic family recipes that were thoroughly checked and properly translated.

The book's 10 chapters include also recipes from Austria's neighbors and contributors representing the Club's membership.

Completely updated and systematically organized, recipes include standards such as strudels, dumplings, and desserts, but you may also find some gems with curious names like Screaming Cats, Drunk Monks, and Baked Mice (think beignets).

Sold for $19.99, the spiral-bound book is now available directly from the club and online. You can find it in stores at Leavenworth and at Amazon.

Contact Martin at 206-546-9692 or eMail for purchase and information.



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Humble Feast recipe from Monday's dinner

Saturday, November 4, 2017

Herb garden by Devra Gartenstein
This month's Humble Feast at the Patty Pan Cooperative in Briarcrest on Monday serves up an eastern Mediterranean menu. 

Featured menu item:

Turkish Yogurt Dip

Yield: 1 1/2 cups

1 cup yogurt or Greek yogurt
1/4 cup finely chopped nuts or seeds, such as cashews, walnuts, pistachios, sunflower seeds, or pumpkin seeds
2 tablespoons olive oil
2 tablespoons finely chopped fresh herbs, such as dill, parsley, chives or cilantro
1 clove fresh or roasted garlic, minced or smashed
1/4 teaspoon salt

Mix all the ingredients. Serve with a tasty flatbread.


And this month's menu:

Turkish Lamb and Chickpea Stew
(and a vegetarian version, of course)
Pilaf
Yogurt and Roasted Carrot Dips with Flatbread
Kale Slaw with Pomegranate Molasses Dressing
Candied Delicata Squash


When, Where, How Much

When: First Monday of each month, 5:30 to 7:30pm = November 6, 2017

Where: Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

Price: $12/person (plus tax). For $10 (plus tax) discounted tickets, prepay via PayPal by 4pm on the day of the dinner. Kids half price. Purchase Tickets In Advance



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Patty Pan Cooperative Humble Feast Monday features a Cuban menu

Saturday, September 30, 2017

Acorn squash
Image from Fine Cooking
This Monday's Humble Feast menu will be Ropa Vieja (beef stew, along with a vegetarian version), Black Beans with Sofrito, Yellow Rice, Red Cabbage Slaw, and Thumbprint Cookies with Dulce de Leche.

Patty Pan Grill Cooperative Humble Feast Monday, October 2, 5:30 to 7:30pm, 15550 27th Ave NE, Shoreline 98155.

Price: $12/person (plus tax).
For $10 (plus tax) discounted tickets, prepay via PayPal by 4pm on the day of the dinner.
Kids half price.

Purchase Tickets In Advance at this website

And here's a fall favorite recipe from Patty Pan:


Squash Hummus
Yield: about 2 cups

1 acorn squash
1/4 cup tahini
2 tablespoons olive oil
juice of 1 lemon
1 tablespoon dried parsley               
1 medium-size clove of garlic, minced
1/2 teaspoon salt

Cut the squash in half and remove the seeds. Cut the halves into chunks that will fit in your steamer, and steam them for 20 to 30 minutes, or until they're soft.

Scoop the pulp and puree it in a food processor, along with the remaining ingredients.


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Humble Feast dinner Monday - Stuffed Tomatoes recipe

Saturday, September 2, 2017

Photo by Devra Gartenstein


Humble Feast dinner at Patty Pan restaurant on Labor Day Monday, September 4.

The special dinners are held the First Monday of each month, 5:30 to 7:30pm at Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155 in the Briarcrest neighborhood.

Price is $12/person (plus tax). For $10 (plus tax) discounted tickets, prepay via PayPal by 4pm on the day of the dinner. Kids half price.

This month's menu: Frittata with Leeks and Greens, Stuffed Tomatoes, Roasted Potato Salad with Bacon, Cucumber Salad, and Salted Melon Sorbet.

And here's owner Devra's recipe for the Stuffed Tomatoes.

Stuffed Tomatoes (makes 6 servings)

2 tablespoons olive oil
3 cloves garlic
2 tablespoons chopped fresh basil or parsley
1/2 teaspoon salt
1/4 cup bread crumbs
3 tablespoons parmesan cheese (optional)
3 ripe medium-size tomatoes, a bit underripe

Preheat the oven to 375F.

Heat the olive oil gently in a small saucepan. Add the garlic and cook for about a minute, until it's fragrant. Add the herbs and salt, cook for a minute longer, then add the breadcrumbs and cheese, if desired.

Slice the tomatoes about a third of an inch thick. Divide the garlic and breadcrumb mixture evenly among the tomato slices and spread in a thin layer.

Arrange the tomato slices on a baking sheet and bake for about 20 minutes, until the tops are crispy and golden brown.



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Recipe: Corn and Poblano Relish on the menu at Monday's Humble Feast

Monday, August 7, 2017

Devra Gartenstein, the Quirky Gourmet, is staging a Humble Feast dinner tonight, Monday, August 7, 2017, at her Patty Pan restaurant, 15550 27th Ave NE, Shoreline 98155, 5:30 - 7:30pm.

"Patty Pan's Humble Feast is a series of community-based dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets. 
"But these dinners are also a practical attempt to answer the question: how can we eat well without busting our budgets?"

Advance tickets are $10 - $12 at the door.

Tonight's feast - a taco bar - and here's the relish that will be served.

Corn and Poblano Relish
Makes 3 cups

2 ears of corn
1 tablespoon olive oil
1 onion, sliced
2 poblano chiles, seeded and diced
1 teaspoon chili powder, mild or hot
½ teaspoon salt
Juice of one lime

Boil enough water to cover the corn in a medium-size saucepan and cook the corn for 4 minutes. Drain. When the corn is cool enough to handle, scrape the kernels from the cob.

Heat the oil in a medium-size saucepan. Add the onion, poblanos, chili powder, and salt. Cook until the onion is soft and translucent, about 5 minutes. Add the corn kernels and lime, and mix well.



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