This recipe was inspired when a friend lent an electric ice cream maker. If you know me you know I’m always on the lookout for incorporating anything sea-related into any type of food, and the more inventive the better. So, as our container of dried kelp from our harvesting on Puget Sound last season sat…

Not quite a shellfish recipe, but still something wild food centric. A friend mentioned that nettles don’t have to be savory but can be incorporated into sweet too. Her style was a nettle pancake of types (though she was cooking over an open fire in cast iron, which is just a total step above in…

Spring is here and we’re going nettle crazy with the rest of the culinary world. Here we have featured roasted oysters with nettle pesto. Savory of the sea with savory of the land? YES. One of the things I love most about nettles is that…they are free. And yet so healthy (so I understand). And…

We posted this recipe in honor of the snowy cold weather we’ve been having – it seems the conditions call for comfort food recipe to warm you up from the outdoors!  Our “recipe” (a little by recipe, a lot by feel…) as follows: -3 cups, or so, of cleaned crab (canned crab works too! We used…

Pomegranate mignonette: A favorite of ours every holiday season. With simple how-to steps, it’s easy elegance! Ingredients: -2 and 1/2 tablespoons apple cider vinegar -1 and 1/2 tablespoons pomegranate juice (this is simple; just crush a handful of pomegranate seeds with the back of a spoon and drain off the juice) -2 tablespoons minced shallot…

Ingredients: Milk mixture 2 cups whole milk 1 celery stock, chopped 1 bay leaf 1 strip of lemon peel Pie filling 6 tablespoons butter 2 cups shitake mushrooms, chopped 1 large carrot, chopped 1 small leek, bottom two thirds chopped (don’t use the top third, it is too coarse) 1/3 cup flour 24 fresh shucked…

This recipe’s delightful balance of heat and sweet comes by combining shallot with fennel in this easy to make mignonette. Fennel mignonette: -1 cup nice vinegar -1 small shallot, diced -1/2 fennel bulb, first peeled so as to make it very thin, then diced -A couple grinds fresh pepper, to your taste  Combine all ingredients…

This recipe is a true taste of spring time – a nettle pistachio pesto topped with a slice of fresh truffle. We tried the pesto on raw and baked oysters. I preferred raw, Van baked. Either way, it’s a rich treat. It was a special visit from our friends at Truffle Dog Co that gave…

We developed this recipe back when we still had hard boiled eggs kicking around from Easter. We knew we wanted to do something with the eggs, but more than just sticking a fried oyster on top of a deviled egg (one idea we thought about). After some back and forth, and little testing, we came…