Author Archive
Zucchini Bread with Lemon and Ginger
Preheat oven to 375
Butter one 9 inch loaf pan or one 8X8 square glass pan and set aside.
Bread batter:
1 1/2 cups white flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon dried ginger or 1 tablespoon freshly grated ginger
2 eggs
1/2 cup olive oil
1 1/2 cups grated zucchini
grated zest of one medium lemon
1/3 [...]
Roasted Bell Peppers
My family and I cook and eat outside during the summer months and I have discovered I can do just about anything on my gas grill which also has a handy side burner or on my charcoal grill - I even have a fire pit for open fire desserts like s’mores. Breakfast, lunch and dinner; [...]
Peach Clafouti
This recipe is fast, easy - low fat, low sugar and yes it’s very good. This summer dessert is not overly sweet and can be served at room temperature. And, as we discovered last night pairs very well with huckleberry ice cream.
It is a great way to use fresh peaches, nectarines - even plums [...]
Lemon-Basil Balsamic Vinaigrette
Hi gang, Chef Traci here, hope everyone is out enjoying the nice weather here around the greater Seattle area - I feel I have the perfect Vinaigrette dressing for a variety of uses:
Great for salad, veggies or marinate for meat. It’s the lemon zest that makes it so darn zesty and good. I’d say refreshing, [...]
Uses for nettles by Chef Traci
According to the Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the [...]
Ricotta - Nettles Filling for Ravioli
Ricotta - Nettles Filling for Ravioli
Ingredients:
3 cups Ricotta
1 cup cooked nettles (or spinach)
1/2 cup grated Parmesan
1 teaspoon dried oregano
1 Tablespoon minced garlic
1 Tablespoon Lemon Juice
salt-pepper to taste
PREPARATION:
Plunge the nettles or spinach into boiling salted water; remove it 30 seconds later. Drain, cool and squeeze out all excess water.
* can be prepared up to 2 days [...]
Basic Pasta Dough
Basic Pasta Dough
Ingredients:
2 cups flour
2 large whole eggs
1 egg yolk
1 teaspoon good olive oil
1 teaspoon sea salt
To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.
Break the eggs into the well and using a fork, beat the eggs, gently drawing in [...]
Into the throws of Spring
Spring has arrived to the Pacific Northwest, finally! When I think of spring, I think of fresh tender greens poking their way up through the warming earth. I have swiss chard, radicchio and lots of arugola (rocket) coming up in my garden - I also can’t help but think of the many wild greens in [...]
Traci’s Food Take on Taste WA 2008 and Intro
Traci here, I’m the new food contributor, collaborator and in-house self-proclaimed expert of good food, especially fresh Italian dishes. I’ll be writing about good and bad food experiences, sharing shopping and buying secrets. I’m also going to treat you to some of my recipes and encourage you to expand your food horizons. [...]
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