the usual suspects

this week i'll be posting a series of my favorite recipes. things that are savory, delicious and will be a part of my recipe repertoire for the rest of my life..

installment one: spinach + roast chicken linguini ... a ferguson original :)

1/2 stick of butter
2 bags of chopped frozen spinach, thawed with most juices squeezed out
red chili flakes ... I never specify an amount, just use incredibly liberally
4-6 cloves garlic, chopped
2 onions, sliced in quarter inch rings (red or yellow)
1/2 cup white wine
4 chicken thighs (bone in, skin on)
1 lb package of linguini
1/2 cup grated parmesan cheese
salt + pepper

1. preheat oven to 400 degrees
2.melt butter in a large pan on medium
3. toss in onions and garlic ... until fragrant and slightly softened .. 3 minutes
4. add red chili flakes .. stir .. 1 min
5. add white wine .. increase heat to medium high .. reduce 2 minutes
6. season chicken with freshly cracked salt + pepper on both sides
7. add chicken to the pan and place in the oven
8. bake chicken and onion/garlic mixture in the oven for 40-45 minutes, periodically basting the chicken with pan juices
9. meanwhile, cook the linguini in boiling water and reserve 1/2 cup of pasta water
9. once the chicken appears to be almost finished, achieving a crisp golden brown skin, remove the pan from the oven
10. remove the chicken from the pan, place in a separate baking pan with 1/2 cup of chicken broth (skin side up) and return to the oven at a reduced 200 degrees
11. meanwhile, heat the onion mixture over the oven on medium, add the spinach and salt to taste
12. add cooked linguini to the pan and toss (add reserved pasta water if you need more liquid to loosen)
13. remove pan from the stove and toss with parmesan cheese, and top with the roast chicken

san francisco

... or sampy-sisqoo as monstie calls it. Today's blustery day was the official beginning of fall in Seattle. Reminded me of windy windy summer afternoons in SF.

sun and sand at north beach

market fresh

miss you pinkin.

you're a jerk.. you're a jerk

JERK CHICKEN RECIPE
my fingers are still burning from chopping the habaneros .. note to cook: WEAR RUBBER GLOVES!

MARINADE:
3 green onions, chopped

4 large garlic cloves, chopped

1 small onion, chopped

4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded

1/4 cup fresh lime juice

2 tablespoons soy sauce

3 tablespoons olive oil

1 1/2 tablespoons salt

1 tablespoon packed brown sugar

1 tablespoon fresh thyme leaves

2 teaspoons ground allspice

2 teaspoons black pepper

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

INSTRUCTIONS:
1. mix all marinade ingredients in a blender, food processor, magic bullet, whatev
 
2. divide chicken (4-5 lbs of drumsticks, thighs, breasts .. whatever type of chicken you like) into 2 freezer bags
 
3. pour half of the marinade in each bag and massage the marinade into the chicken
 
4. place the bags in a baking pan in the fridge for 1-2 days
 
5. sear each side of the chicken and grill for 25-30 minutes on low (to prevent the marinade from burning)
*if you can't grill ... you can roast the chicken in the oven on 400 for 45 minutes
 
Thank you everyone for another fun BBQ!

hello sunshine

the best way to start the day.

for me: fresh baked fairscones with glutonous amounts of butter and raspberry preserves + cup of coffee + last nights colbert

for monster: brand new doggie donut + sunbathin on the front porch

lovely

recipe: back to basics

fisher fair scone mix + raspberry jam + butter

add water .. and you're done :)

emerald florets + greenie seat bottoms

what i've been up to lately ..

the new proto-type photo-type

rainier

I finally peaked inside the infamous building next door to the georgetown studios engine room. beauty! pure beauty. gorgeous celing, winding staircase, little ornate details.

something about the beautiful decay reminds me of miss havishams place in great expectations ..

succulent wall

here's a mini preview of what is to come! this is a miniature version of what will be the beautiful "urban greenscape" backdrop for the wedding. visualize this version with bricks that will be stacked 23 high and 7 wide (about the size of a doorway for french doors) against a stark white backdrop in the lovely georgetown studios...

this will be a SERIOUS labor of love. I have approximately 25 planted .. and another 136 to go. thank you to everyone who is offering to store some of these lovelies at your home until next june!

thank you to ferg for induging my whimsies .. I promise this is not the makings of a future cat lady ..

staub la cocotte

my beautiful new olive green staub cast-iron pot! I am absolutely in love with it and am so excited about all of the delicious things to come! thank you jason for the BEST gift ever.

staub

champagne champagne

The beginnings of my first non-succulent wedding project! My shipment of champagne wires finally arrived over the weekend. I successfully dis-assembled the little contraptions and separated the "seats", chair legs, and chair backings and am soaking the metal parts in a saline solution ... to hopefully rust the VERY shiny current exterior. The seats will get spray painted a deep emerald once I make my way over to utrecht.

Looking forward to a crafty sunday around laura's new table!

leg base

seats

It's a miracle I got these all separated. Nearly ripped my fingers up and passed several good hours watchin some saturday football and wiggling the wire bottoms out of the "chair legs".

"veuve prototype" - a lil preview of what is to come ... except, imagine a nice emerald green seat rather than the classic veuve widow .. and a "heart shaped loopy seat".

pulled pork

I tried my hand at pulled pork today for the first time. I melded 3 different recipes and created what I think is a deliciously satisfying, weekenders slow cooking saturday football meal. DELICIOUS. porky. bbq-sauc-ey.

make sure you can dedicate 8 hours of slow-cooking (only about an hour and a half of active cooking) and an overnight marination.

SLOW BRAISED PULLED PORK + HOMEMADE COFFEE AND BROWN SUGAR BBQ SAUCE

FOR THE PORK:

7 lb pork shoulder (bone-in)

1/2 cup water

1 tablespoon ground black pepper

1-2 teaspoons cayenne pepper
2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons dark brown sugar

1 tablespoon dried oregano

4 tablespoons paprika

2 tablespoons table salt

1 tablespoon granulated sugar

1 tablespoon ground white pepper

PREPARATION

1. mix all of the spices together

2. massage the dry rub into the pork shoulder. continue adding the rub to the pork in sections, until the pork can no longer absorb any additional spices

3. tightly wrap the marinated pork shoulder in plastic wrap

4. refrigerate the pork shoulder overnight for at least 8 hours

5. preheat over to 300 degrees

6. carefully unwrap the pork and add it to a large, heavy bottomed pot. add 1/2 cup of water, cover with a lid and place in the oven

7. slow braise the pork shoulder for between 7- 8 hours. every hour or so, turn the pork shoulder over. once the pork is too soft and delicate to handle, use a ladel to spoon the pan juices onto the top of the pork for the last few hours.

8. once the pork is tender enough to pull apart with a fork, remove the pork from the oven. drain pork of almost all of the pan juices (leaving a few remaining tablespoons full if you'd like to forgo the BBQ sauce). transfer the pork to a large bowl and begin pulling the meet apart with two forks.

9. once completed, place the pork back int othe braising pot with the BBQ sauce* and place back into the oven at 300 degrees for another 30 minutes. then serve with slaw on a kaiser roll.

FOR THE SAUCE .... COFFEE & BROWN SUGAR BBQ SAUCE

2 tablespoons olive oil

1 3/4 cups chopped white onions

6 garlic cloves, chopped

2 tablespoons minced seeded jalapeño chile

1/2 cup (packed) dark brown sugar

2 tablespoons chili powder

2 tablespoons mild-flavored (light) molasses

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon cayenne *(optional ... if you'd like it to be spicy .. add more)

1 28-ounce can crushed tomatoes with added puree

1 cup low-salt chicken broth

1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water

PREPARATION

1. heat oil in heavy large saucepan over medium-high heat. add onions, garlic, and jalapeño; sauté until tender(7 minutes)

2. add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves.

3. stir in crushed tomatoes with puree, broth, and coffee; bring to boil.

4. reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often.(35 minutes)

5. blend the sauce with an emersion blender until it reaches the desired consistency

5. season sauce to taste with salt and pepper.

enjoy :)

screaming tree

can somebody tell me WHY we don't have trees like this in seattle?

                           gorgeous photo from 100 layercake

underwood

my latest typewriter purchase! .. don't you wish it was "remington steele" instead of "underwood"?

per fergatron's suggestions .. I will now be signing out as ... QUEEN LaBeefa :)

florets

WE NEED A PEONY PROTOTYPE! But for now ... these have been adding a nice lil pop of color to the standard black + cheap monday uniform.