tag:blogger.com,1999:blog-20887444845039205812024-03-05T23:05:05.006-08:00paprika redpaprika red - a food blog, focused on cooking and eating in the Pacific Northwest.Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-2088744484503920581.post-10632548228229771782013-08-15T12:00:00.002-07:002013-08-15T12:00:50.523-07:00I've moved!Come on in, the water's fine. See new posts over at www.paprikared.com!Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-35870244508208673712012-08-23T20:30:00.003-07:002012-08-24T17:28:16.944-07:00The Most Refreshing Lemonade
As summer around here begins to turn the corner into fall, I share with you perhaps one of the most refreshing drinks I've ever had. Concocted when it was 92 degrees outside (which for us Seattleites translates into approximately the surface of the sun... seriously, we start complaining about heat when it hits about 83 or so) and when I desperately needed something cold and refreshing, this Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-52067815164478396562012-08-07T13:43:00.002-07:002012-08-07T13:43:35.362-07:00Crispy Potatoes and Peppers
The humblest vegetables can turn into amazing meals when prepared with fresh ingredients and a little attention to detail. In this case, it was very humble ingredients—potatoes, peppers, and onions—that turned into a truly delicious and simple meal with a few key additions and a little care in the prep. The key additions in this case are indulgent, true, but a little goes a long way: duck fat Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-67526629966340356742012-07-14T11:30:00.000-07:002012-07-14T11:30:00.845-07:00Stuffed Zucchini with Spinach and Feta
I love these little zucchinis. Have you seen them? I think they're called 8-ball zucchini, and they're about the size of an 8 ball or a softball, and they are just perfect for stuffing. I always get a little sad when I see the regular stuffed zucchini, because to me it's not really stuffed. More like shallowly carved out and then a bunch of toppings piled on top that could possibly tumble off.Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-34182001975152267222012-07-12T11:00:00.000-07:002012-07-12T11:00:04.688-07:00Ginger-Vanilla Roasted Strawberries
It's here. I wait all year for this. It's berry season in the northwest. And if the strawberries you are used to are big, mild, and white in the middle, then that's a pale shadow of what a strawberry could be. Here, our strawberry season is short lived, but glorious: small crimson berries that are red all the way through, and once picked, they only last a couple days tops.
I become rather Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-20201298278073117572012-07-10T11:30:00.000-07:002012-07-12T20:00:50.920-07:00Smoky Paprika Grilled Shrimp
I'm still obsessing about the meal that we had at the Harvest Vine a few weeks back. Just about everything was perfection: from the elegant but rustic decor, the knowledgeable and friendly service, and the food. The standouts, besides the Iberico ham that I talked about before, were the shrimp, wild Gulf shrimp with some sort of amazing sauce. I am so picky about my shrimp, and have had too Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com1tag:blogger.com,1999:blog-2088744484503920581.post-3497912490815633632012-06-26T14:05:00.000-07:002012-07-12T06:34:29.874-07:00Salmon with Potatoes, Pea Vines, and Sweet Onion Relish
Spring foods make me happy. Spring onions, peas and pea vines, fresh wild salmon, fava beans, mint, baby potatoes... all these things are so wonderfully full of flavor with vibrant colors, it's a joy to cook with these incredible ingredients. I've combined all of these into one dish that is light, vibrant, and bursting with flavor. This relish is the real standout here, with lemon, mint, and Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-81515363532304716002012-06-24T13:23:00.000-07:002012-07-12T06:34:51.542-07:00Frittata with Leeks, Asparagus, and Serrano Ham
I've always been a fan of prosciutto and ham in general. But after having a truly wonderful meal at Harvest Vine in Seattle, where I experienced the out-of-this-world Iberico Serrano, I've since been a little obsessed with the Spanish cured pork. When Mother's Day came around, I made brunch as usual, and couldn't wait to use a little Serrano ham (not Iberico, unfortunately, but still quite Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-8740369742911691702010-12-08T21:58:00.000-08:002012-07-12T06:35:10.194-07:00Creamy Broccoli, Potato, and Leek Soup
I've been on a leek kick lately. Those tender, delicate vegetables add such a great flavor to so many dishes. Here, leeks lend a subtle, sweet flavor to a delicious soup - green broccoli, thickened with yukon gold potatoes. I've made potato soups before with the hand blender, to varying degrees of success - they often come out a little gluey or gummy. And broccoli soups can taste thin withoutMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com3tag:blogger.com,1999:blog-2088744484503920581.post-34039928164284104292010-12-02T08:19:00.000-08:002012-07-12T06:35:39.375-07:00Creamy Winter Root Vegetable Mash with Frizzled Leeks
I love mashed potatoes. Creamy, rich, comforting, starchy goodness, they are at home on my plate any time the weather is under 70 degrees, which is often around here. But man (or woman) cannot live on mashed potatoes alone - we need our veggies, and mashed potatoes are starchy and can be very rich. On the other side of the coin, there are mashed potato haters out there. I know, sometimes I Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-43380595005972886312010-11-24T20:22:00.000-08:002012-07-12T06:36:06.285-07:00Fall Fried Rice, American Style
Brussels sprouts are a vegetable I wrestle with. You see, I don't dislike many veggies. I like tiny veggies quite a bit - baby artichokes, small potatoes, tiny pickled cucumbers. And I love cabbage. So naturally, I should love brussels sprouts, seeing as how they're really like tiny cabbages. What's not to love? Well, I just usually don't like them, they taste funny and bitter and off to meMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-47654182103894602912010-11-10T08:51:00.000-08:002012-07-12T06:37:13.372-07:00Hearty Autumn Salad with Bacon, Egg, Cornbread Croutons, and Artichokes
I'm back! It's been a long while, and the weather has changed drastically since I've been gone. But I have good reason - two good reasons, actually - for being gone so long. First, my hubby and I took a two week whirlwind trip to Europe, staying in Amsterdam, Brussels, and Zurich. There was much good food, much good beer, a whole lotta walking, wonderful weather despite it being October, and Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com1tag:blogger.com,1999:blog-2088744484503920581.post-89682226774666849052010-08-23T20:21:00.000-07:002012-07-12T06:37:42.810-07:00Pork Rillettes with Pickled Cherries
Years ago, I was invited to a party at someone's house that I didn't know. Not wanting to show up empty handed, I stopped at Whole Foods for some snacks, figuring I'd pick up something tasty from their enormous cheese counter. After chatting with the cheese lady and trying a few samples, I came across these intruiging sweet, sour, spiced, and pickled cherries. The gal had me try them with a Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com4tag:blogger.com,1999:blog-2088744484503920581.post-48109781207489923472010-07-31T17:00:00.000-07:002010-08-05T06:49:04.952-07:00Crunchy Cabbage, Cucumber, and Chicken Stir-Fry
I make stir-fries a lot. They're a really simple and tasty way to make a quick and veggie-packed dinner. Usually, by the time the rice is done, my meal is done, as well (or at least really close to being done!) I often use a few variations on some common themes: beef and broccoli (sometimes with red bell peppers or carrots) with a lightly sweet soy sauce; shredded pork and cabbage with dark soyMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com3tag:blogger.com,1999:blog-2088744484503920581.post-76631993477587219782010-07-29T17:22:00.000-07:002012-07-12T06:31:44.029-07:00Italian Chicken Burgers
I told you guys I was on a burger kick!
What happens when you take inspiration from Chicken Milanese and Salad Caprese and put it on a bun? You get a delicious sandwich, that's what. The idea for this sprang from seeing a recipe in Bon Appetit about a Chicken Parmigiana sandwich. It looked delicious, but I wrestled with the idea of putting tomato sauce on my sandwich. I envisioned trying toMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com1tag:blogger.com,1999:blog-2088744484503920581.post-62341733190318756742010-07-23T12:10:00.000-07:002012-07-12T06:38:15.710-07:00Vietnamese-style Pork Burgers
I've been slightly obsessed with burgers lately. I love just about anything on a bun, from handmade veggie burgers to beef with bacon, with lamb burgers (with goat cheese and pickled red onions, please!) being one of my favorites. Not to mention that I think my husband has perfected the beef burger (he has a secret ingredient - I'll see if I can get him to share it in a later post!). But I'veMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com6tag:blogger.com,1999:blog-2088744484503920581.post-56583103953817719132010-06-30T20:44:00.000-07:002012-07-12T06:38:43.253-07:00Springtime Risotto with Fava Beans and Asparagus
I've been intimidated by fava beans before. These big beans that you have to peel twice: once out of the pod, then a second time out of the skin. (The internet says blanching them briefly in boiling water, then shocking them in ice water helps the skins slide off easier; you can also peel them as-is while watching TV, like I did.) It seems like a lot of effort for little payoff. I was wrong, Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com2tag:blogger.com,1999:blog-2088744484503920581.post-49734338254603117172010-06-25T17:00:00.000-07:002012-07-12T06:39:13.336-07:00Fresh Corn Soup with Basil and Tarragon
This is definitely one of those cases of simplicity is best. This soup is so good, I having a hard time getting past the superlatives of "really good" and "yummy". It's silky on the tongue, light and almost frothy, it's sweet from the corn, it has a little of that mild green bite from basil, and underneath it all is this tingly licorice from the tarragon. But this sounds weird when I write itMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com4tag:blogger.com,1999:blog-2088744484503920581.post-2253212101585068812010-06-22T20:47:00.000-07:002010-07-08T15:21:53.621-07:00What To Do with Kohlrabi?
Are you familiar with kohlrabi? I sure am not. I have this thing, though, where if I see a new vegetable I've never tried, I just have to pick it up. I can't pass it by. It nags at me when it's unfamiliar, it whispers "why don't you just take me home and figure out what to do with me later". Usually this works in my favor, like with yummy long beans or or bitter-sweet broccoli raab. SometimesMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com4tag:blogger.com,1999:blog-2088744484503920581.post-880676332935137512010-06-04T17:00:00.000-07:002010-07-08T15:20:35.167-07:00An Easy, Simple, and Elegant Salad with Corn and Golden Beets
It's early June, and it's raining. Today's high is expected to be a mere 52° Farenheit, a far cry from the normal 68°. I've been hearing lots of record weather in the last few years... record snows two winters ago, record highs last summer, record mild winters, and now, the wettest stretch of rain in the "dry season", or so says the weatherman. All I know is, my outdoor lounge chairs, BBQ, Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-69919228824825351342010-05-17T18:11:00.000-07:002010-06-05T09:46:13.581-07:00Barbecued Lamb with Wine, Cilantro, and Soy Sauce
Summer means many things to me: fireworks at 10:30 pm; long, long nights and early mornings; the most beautiful blue sky and cool Puget Sound; hiking; the all-too-short season of those delicious Rainier cherries, pluots, and heirloom tomatoes; and grilling - in particular, a giant hunk of lamb. This is probably my favorite grill recipe ever, and I'm such a sucker for lamb.
If you're only Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-64700753743308008652010-04-07T19:51:00.000-07:002010-07-01T11:58:36.638-07:00Poached Eggs with Greens and Garlic on Toast
Today I received a fantastic loaf of bread in my grocery delivery box - the most lovely loaf of French bread I have ever laid my eyes upon. Before I even put the rest of the groceries away, I cut off a slice from the end - perfection! Very moist, tender, and fine crumb, lovely yeasty smell and flavor, thin but crisp shell. An excellent bread from Boulangerie Nantaise, in Seattle. I hadn't Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com2tag:blogger.com,1999:blog-2088744484503920581.post-62207777552891517262010-04-02T09:51:00.000-07:002010-07-05T16:19:36.207-07:00A Simple Side - Carrots with Tarragon
Tarragon is an herb that's pretty unfamiliar to me. I grew up eating my grandmother's Hungarian food, and in her desire to blend into American culture, a lot of simple American food - chicken breasts with rosemary and lemon, mashed potatoes, that sort of thing. Living in Southern California, then moving up to the Seattle area, I've been exposed to a lot of Mexican, Thai, Vietnamese, Indian, andMichellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0tag:blogger.com,1999:blog-2088744484503920581.post-80804115711398220892010-03-09T20:03:00.000-08:002010-06-04T17:15:24.446-07:00Ginger Fried Rice with an Egg
I have an ongoing love affair with eggs and rice. Ever since I discovered the joy of an over-easy egg with rice and soy sauce, it's been my favorite breakfast, easy lunch, or I'm-too-tired-to-cook meal.
I'd been eyeballing this recipe in the Asian Flavors of Jean-Georges cookbook, especially since I'd had good luck with several of his other recipes. So when I saw Mark Bittman wax poetic about Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com6tag:blogger.com,1999:blog-2088744484503920581.post-4468536282513842002010-02-20T15:10:00.001-08:002010-04-28T20:45:01.446-07:00Patatas Bravas - Roasted Potatoes with Spicy Tomato Sauce and Aioli
I'm always on the lookout for new side dishes or light entrees. Sure, local and seasonal veggies, prepared simply with good ingredients, are always delicious, but sometimes I just want something a little different. And while crispy oven-roasted potatoes are always a good idea, sometimes more actually IS better, as is the case with these - patatas bravas, a Spanish potato dish.
Take delicious, Michellehttp://www.blogger.com/profile/10498003854331054049noreply@blogger.com0