- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on Cuan Mor Bar in Oban, Scotland
- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on On the Road to Oban
- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on The Seafood Hut at the Ferry Port, Oban, Scotland
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Category Archives: Meat
Sometimes the heart craves stroganoff. One doesn’t know why.. one only knows one must have it. This is particularly odd because this FoodShedder doesn’t like the idea of beef, and, not having grown up eating stroganoff, doesn’t have any fond … Continue reading
This beef stew (aka beef bourguinon) makes a lovely Saturday or Sunday evening dinner. The whole house fills with the smell of beef stew in red wine, and you can entertain yourself talking in a Julia Child-accent while you work … Continue reading
For those evenings when you have a bit more time to make dinner, slow roasting chicken on the grill is an excellent, super-easy option. Slow roasting the chicken over indirect heat is a good thing – it holds in all … Continue reading
Happy St. Patrick’s Day! And you don’t need St. Patrick’s Day to eat corned beef and cabbage, of course. So, happy day to you, whatever day it is that you’re making this. We used Alton Brown’s recipe to brine the … Continue reading
It wouldn’t be St. Patrick’s Day without corned beef and cabbage. Did you know the ‘corn’ is referring to salt ‘corns’? Interesting! (We don’t know what a ‘salt corn’ is, but this is a good bit of trivia.) We’re using … Continue reading
The most romantic dinners are often the ones you have at the table in your kitchen, with the lights down low, a few tea candles out, Stephane Grapelli on the stereo, and your love. A simple steak (or portobello mushroom) … Continue reading
Just around the corner from Kenny and Zuke’s deli is Martinotti’s cafe and deli. We stopped in to Martinotti’s, lured by the impressive meat and cheese display. (Apparently we are suckers for a good deli. Also, apparently Seattle needs more … Continue reading
The guests have left, the turkey is nearly devoured, but you still have the bones and various turkey parts. What to do? Don’t waste this seriously great broth-making opportunity! It makes an incredibly rich, complex broth that blows the socks … Continue reading
Okay, so you’ve purchased your Thanksgiving turkey and it’s thawed by now (hopefully). This walks you through the next step – the salt rub. Why salt? Saveur magazine offered some compelling thoughts on the matter, and we’re persuaded too.
We learned this recipe from June, a friend who came to visit us from France. We thought she was a little crazy when she started to peel the tiny red potatoes, but it turns out she was right.