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Culinary Camp and Caramelized Bananas with Salted Caramel Sauce


May 5, 2013

Recipe: Caramelized Bananas with Caramel Sauce served over Toasted Pound Cake

Growing up I was never much one for camp. I happily spent my summers at the farm, mucking stalls and bringing in the mares, earning a daily lesson on one of the saint school horses that lived in the far barn.

Caramelized Bananas

Caramelized Bananas with Salted Caramel Sauce, Served over Toasted Pound Cake and Ice Cream and finished with Slivered Almonds

This past weekend though I was transported to my own personal nirvana; a culinary camp of sorts in Boulder, CO taught at Escoffier: School of Culinary Arts. Continue reading

Party Time: Artichoke and Goat Cheese Phyllo Appetizer


April 8, 2013

Recipe: Artichoke and Goat Cheese Phyllo Appetizer

Seattle is a city of foodies. There are chefs, restauranteurs, mixologists, farm-to-table growers, distillers, and of course, lots and lots of food bloggers. We see each other at events, bump elbows at restaurant openings, perhaps trade tips and secrets with a few, but for the most part, we exist in our own independent orbits. Circling each other, but never making contact.

Phyllo Appetizer

Artichoke and Goat Cheese Phyllo Appetizer

So when I received an invitation to a potluck dinner with a group of prominent Seattle bloggers, my first response was of course “Yes!”, Continue reading

Breakfast Tostadas with Chorizo and Chipotle Crema


April 4, 2013

Recipe: Breakfast Tostadas with Chorizo and Chipotle Crema

The father of three, an infant, a toddler girl, and an only slightly older boy, had the air of the weekend parent. The one whose voice was a little too high and asked his three-year old a few too many rhetorical questions. They were the people boarding the plane that everyone hoped wouldn’t be sitting next to them.

Breakfast Tostadas

Breakfast Tostadas with Chorizo and Chipotle Crema

“Family of five”, they proudly told the distractingly pretty Alaska Airlines agent who when no one was looking liked to play with her hair. Continue reading

Buffalo Chicken Salad with Chipotle Dressing, Avocado, and Goat Cheese


March 11, 2013

Recipe: Buffalo Chicken Salad with Chipotle Dressing, Avocado, and Goat Cheese

I grew up as one of six of an incredible group of friends. The first of us met as babies, followed by another pairing at toddlers, and the rest sprinkling in after that. We were the first introduction each had to the idea of a soul mate.

Buffalo Chicken Salad

Buffalo Chicken Salad with Chipotle Dressing, Avocado, and Goat Cheese

Nearing three decades later, we are still thick as thieves, getting together each year for an assortment of festivities, weddings, holidays, just-because,  and our annual Great Escape; a mystery weekend in which one gal is responsible for planning three nights of adventure and you don’t find out your destination until 24 hours before. Continue reading

Classic Popovers at Everyday Maven


March 6, 2013

Recipe: Classic Popovers

You know when you meet someone and you just instantly like them? Instantly feel comfortable, swapping stories and sharing secrets, and laughing out loud?


Classic Popovers…that are also Foolproof!

Such was my experience meeting Alyssa of Everyday Maven at a Bloggers Breakfast this past Spring. We quickly sniffed each other out for the East Coasters that we are (you can spot us coming a mile away here in Seattle), and before we knew it drinks had been planned, dinner parties put on the books, and tips for where to get the best Boston/Philadelphia style subs, pizzas, and more traded. Continue reading

Fig and Goat Cheese Morsels Drizzled with Truffle Honey


March 3, 2013

Recipe: Fig and Goat Cheese Morsels Drizzled with Truffle Honey

I like a good party. Always have, and suspect I always will. Dinner parties, cocktail parties, dance parties in the kitchen when no one is looking, I like them all.

Fig and Goat Cheese

When it comes to entertaining the appetizers are often my favorite piece to put together. Perfect little bites that can be as naughty and indulgent as you like. When you add in phyllo dough (the WonderBra of cooking; everything looks better with it), you literally can’t go wrong. Continue reading

Curry Quinoa with Coconut Milk, Bell Peppers, and Jumbo Shrimp


February 18, 2013

Recipe: Curry Quinoa with Coconut Milk, Bell Peppers, and Jumbo Shrimp

When it comes to my tastes, be it in food, fashion, or film, I tend to be eclectic. I’m making Eggplant Carpaccio one moment and Bacon Burgers the next and just as easily could be found in pearls and cashmere as cowboy boots and my favorite old pair of jeans.

raw quinoa

Quinoa: A magical grain if you ask me.

There truly is no food or flavor that is off-limits in my book, but as the seasons change I find my cravings changing along with them. Continue reading

Kitchen Circus Trailer and a Wild Mushroom Bisque


January 30, 2013

Recipe: Wild Mushroom Bisque

Shut Up & Cook began nearly four years ago with a recipe for wild mushroom bisque. At the time I was just discovering my love of cooking; an outlet for my creative expression. I wasn’t much of a cook then, and that’s being generous.

Wild Mushroom Bisque

Wild Mushroom Bisque, Finished with Chanterelles and Truffle Oil

In fact, the evening that I made the bisque I ended up trying to puree it in the blender (because that’s the kind of thing I did back then) which promptly resulted in the top flying off “as my beautifully simmered, and incidentally scalding hot, mushroom bisque raised to the top of the blender like a full moon tide” and went flying all over my kitchen. Continue reading

No Such Thing as “Close Enough”: Lemon Bars (Gluten Free Option)


January 24, 2013

Recipe: Lemon Bars

I had a scare. A doctor’s appointment that turned into hushed voices outside the room. Calm facts being rattled away at me, although I heard nothing. The advice that they do surgery in three days “just to be sure”, that it was likely “minor”, and the words that it was, of course, though “up to me”.

Lemon Bars (Gluten Free Option)

Lemon Bars (Gluten Free Option)

And I was one of the lucky ones. A few days post surgery and in a doped up sleep, in the midst of admitting I am only human and sometimes need help, came the news that “probably nothing” had indeed turned out to be “nothing”. Continue reading