Lightly Toasted: Chronicles of the Friday Night Cocktail Club Blog at Allrecipes.com (6/2012)

Lightly Toasted: Chronicles of the Friday Night Cocktail Club

 
Jun. 22, 2012 5:01 pm 
Updated: Jun. 24, 2012 6:01 pm
I’m not sure I can completely recommend my own suggestion here. It’s true, I am not always a reliable source, though my intentions are honest.  See, this one was an accidental success. For Chef John’s Chicken Piccata, a tangy chicken dish with dominant flavors coming from lemon juice and… MORE
chef john's chicken piccata.
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Jun. 3, 2012 5:42 pm 
Updated: Jun. 8, 2012 6:40 pm
We've broken out the rosé on a typical June-u-ary evening in Seattle, with the temperature barely hanging onto the 60s (61F). Not exactly rosé weather. But close enough by Seattle standards. At least it's not raining...yet. Actually, we broke out the rosé to pair with Chef John's Chicken… MORE
Tibouren rose from Provence w/manchego.
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the pinot gris is the blue bottle that's completely illegible.
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Home Town
Seattle, Washington, USA

Member Since
May 2008

Cooking Level
Intermediate

Cooking Interests
Slow Cooking, Italian, Nouvelle, Mediterranean, Healthy, Gourmet

Hobbies
Biking, Photography, Reading Books, Music, Wine Tasting

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About Me
My wife and I and our two devilish kittens live on Capitol Hill in Seattle. A few years ago, I got a masters in gastronomy. I'm a food/wine writer. I’m also blogging about cocktails.
My favorite things to cook
We cook fairly simple dishes using fresh local ingredients that we pick up at the Seattle farmers market. My favorite thing is making a nice slow-braised or long-roasted something on a lazy Sunday afternoon. I like cooking with wine (in the dish and in the glass...and in the cook).
My favorite family cooking traditions
My mom never liked to cook, but she did well despite herself. Her mother, my omi, was from Munich and made delicious rouladen, sauerbraten and other traditional German and American dishes. Always bins and bins of home-baked cookies at Christmas. Wonderful rye bread. And beer. Opa would say, "Brotzeit ist die beste zeit."
My cooking triumphs
We’ve made the signature timpano dish from The Big Night a couple times. And for Thanksgiving 2007, we made Turducken. My wife and I are always volunteering to cook the big holiday meals with the family. We mix a signature cocktail, and get down to it.
My cooking tragedies
I made Thanksgiving Dinner for myself once when I was snowed-in in Denver. I nearly burned down the neighborhood.
 
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