There are “edible” magazines all across the country, such as edible San Francisco, edible Austin, and edible Brooklyn to name a few. edible Seattle got started here just last Spring, and every issue of this bimonthly “celebrating the seasonal bounty of Puget Sound” has seemed better and more substantial than the one before. The Jan/Feb issue is the one that captivated me enough to get me to pull out my checkbook and send for a subscription.
Writing a food magazine in summer is one thing, but coming up with fascinating topics in the middle of a dark, icy, snowy, sleety, rainy (did I already say dark?) Seattle winter is a real accomplishment. Pick up a copy of edible Seattle and read about: making homemade kim chee, digging for geoduck, foraging Oregon black truffles, and sourcing locally distilled absinthe. You can also find out how to join a CSA (Community Supported Agriculture) program and how to make tadik (an Iranian rice dish) in articles written by TDR alumna Amy Pennington, plus you get to take a peek inside the icebox of one of Seattle’s coolest chefs, Eric Bahn of Monsoon and Baguette Box.
January 14th, 2009 | 2 Comments »
I sometimes share my watercress pesto. Occasionally I will make a batch to feed to individuals other than myself. Such folks invariably enjoy it, and I enjoy their enjoyment. But a certain misgiving mars my generosity; an ignoble concern taints the spirit of the dinner party. As I watch my guests shovel into their mouths great forkfuls of watercress pesto, I worry that they will leave none for me to eat the next day.
The truth is that I don’t want to share my watercress pesto. I want it all for myself. One bunch of watercress yields enough pesto for me to feed on it multiple times a day for half a week or more. To share with guests cuts clearly into this bounty and so, when the craving for watercress pesto presses upon me, I usually choose to dine alone.
1 bunch watercress, both leaves and stems
6-9 cloves garlic
1 cup pumpkin seeds
1¼ cups extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt to taste
Toast the pumpkin seeds on a dry skillet over medium-high heat until they start to crackle. Grind them together with the other ingredients in a blender or food processor. Eat your watercress pesto on hot, buttered pasta, smear it on a slice of toasted bread, or spoon it straight into your mouth when nobody is looking.
January 13th, 2009 | No Comments »
RSS Subscribe