Thanksgiving Stuffing with Sweet Potatoes (serves 6)By Chester Gerl, Executive Chef, Matt’s In the MarketNight before Thanksgiving:•Roast 2 medium size sweet potatoes @ 350 for 2 hrs; cover and refrigerate overnight.
Thanksgiving Day:Remove sweet potatoes from refrigerator. Then…
Ingredients:•2 oz butter•1 large sweet onion•¼ bunch of thyme (leaves picked)•18 oz bread (Chef uses brioche from Macrina)•6 eggs
We've made it our mission to keep you up to date on all things related to the Twilight phenomenon. From how to visit Forks to coverage of local Twilight events -- we've got all the info you need to stay in the vampire loop in Seattle mag's Twilight Guide.
Editor's note: This week, we're giving you our Weekend Must List a day early so you can nail down the perfect Thanksgiving weekend itinerary.
FRIDAY, NOVMEBER 27Spaced Out: The Final Frontier in Album Coversvisual art
Pacific oyster and apple stuffingby chef Mark Fuller
1 lb day old bread, crust removed, cubed and dried in the oven at 250F6 oz fresh chorizo, cooked weight. Seek out a really good sausage maker or make it yourself.1 doz kumomoto oysters, shuck and reserve liquor
2oz unsalted butter4oz green apple, diced4oz yellow onion, diced2oz celery, diced
1oz flat leaf parsley, chopped½ oz thyme, chopped
Marination's spicy pork taco was crowned the nations "Best Food Cart in America" by Good Morning America this weekend. The award comes as no surprise to fans of the Korean-Hawaiian taco truck. Our staff has been gobbling down Marination's Kalua pork sliders and kalbi tacos since co-owners Kamala Saxton and Roz Edison started serving bites from their mobile menu five months ago.
B'stilla is a Moroccan dish traditionally made with squab (aka a pigeon that hasn't yet learned to fly). If you can't find squab, it's easily substituted with chicken thighs. Don't be tempted to substitute with breast meat - the extra fat in the thighs can handle the extra cooking in the oven. B'stilla is a wonderful alternative dish to make for a brunch, paired with a cheese platter, some sliced figs and a big thermos full of Moroccan mint tea.
Along with adding their chocolate hazelnut cupcake (made with Nutella, as all good things should be), the cupcake superstar Trophy Cupcakes are bringing back their Candied Yam cupcake through the end of November. Think a carrot cake type base with a big, toasty swirl of toasted marshmallowy goodness on top (yes, the same goodness that's on their famous S'mores cupcake). I am not a big marshmallow fan---but snarfed this down in no time. It's the handheld Thanksgiving dessert of the season.
Pastry chef Lucy Damkoehler of TASTE has two sweet holiday treats to share with you today--Eggnog Tapioca with blood orange sorbet and rum crisp, and apple spice fritters!Eggnog Tapioca
Blood orange sorbet & rum crispby pastry chef Lucy DamkoehlerThis is a great dessert for the holidays. I love adding the fresh blood orange sorbet to keep this light and refreshing after a filling meal.
It looks like local twihards aren’t the only one’s who’ve been bitten by Twilight mania. The Sorrento Hotel and the Canlis have caught Twilight fever, too, and they're celebrating the opening of New Moon with a new cocktail creation (recipes below). The Bella Edward is now available at the Sorrento Hotel's Hunt Club. And the Canlis offers up The Temptation of Edward Cullen.
Don’t miss the un-snob wine event for Millennials and Gen-Y-ers (and anyone else) who want to get to know Washington wines without any pressure. Seventy five of the state’s most intriguing wineries will be offering sips of their $30-and-under wines at the Fremont Studios on November 21. For those who need extreme details, the Geek Lounge will have sips of varietals, sensory games, glassware insider stuff, plus food and wines that don’t hate each other.
Whether you know her as the daughter of Ingrid Bergman, the face of Lancôme cosmetics, the nightclub singer in Blue Velvet or Alec Baldwin’s ex-wife on 30 Rock, you know Isabella Rossellini excels at whatever role she sets herself to—no matter how bizarre.
photo by Kristin Zwiers
My eyes widened when I opened this recipe, submitted by one of my favorite Belltown spots, Spur Gastropub. Duck cooked in duck fat, topped with a bacon vinaigrette? Yes, please. Thanksgiving only comes once a year, so treat you and your guests to this highbrow take on the traditional fowl dinner.
To cure the duck legs:
4 meaty duck legs