Walnut Street Coffee | A cozy room for coffee regulars

A painting called "Edmonds Twilight" by local artist Alice Owen hangs inside Walnut Street Coffee. The moody view of Puget Sound looking...

Fish and not chips

A quick and wholesome supper was called for recently. Into the oven (190C for 40 minutes) went a jacket potato, sliced into wedges (unpeeled), each wedge coated in a mix of oil, pepper, paprika, mixed herbs, and garlic.

Just pumpkin soup

Need more be said? Well, maybe this. I used ‘freeze-cooked’ pumpkin which has been softened by the freezing process instead of by baking or boiling.

Eggs and bacon

When I feel like a treat, I make myself eggs and bacon. I usually have it on top of thin slices of a decent granary loaf, lightly buttered, the bacon on this first, then eggs on top.

Port, cheese, politics

Whilst Madsen may soon be hosting a port party - for a guest-list of one - Cambridge University’s Conservative Association is legendary for it’s bi-termly Port and Cheese parties.

Red hot chili peppers

No, I’m not talking about the US alternative rock band founded 24 years ago and enjoying a revival. I’m talking about Bhut Jolokia, a variety of chili pepper originating in Assam, India.

First pumpkin pie of the season

Pumpkins are everywhere, and I made my first pumpkin pie of the year. I used about a third of a small pumpkin, and carefully froze the rest, having discovered that they thaw out already soft and ready to use. I used my usual recipe, as I did last year.

Friends sites

Kare-Kare at Serye

One of the best tasting kare-kare in town can be eaten at Serye aside from Barrio Fiesta. Right after visiting my son’s grave at Loyola Memorial (in Paranaque), we went to visit Serye located just nearby. I was just expecting to take a snack but my daughter wanted kare-kare. Read more…

Hedgehogging a half mango

It’s a good way to get decent sized and shaped chunks of mango. I make cuts into the half mango about half to three-quarters of an inch apart. I do this both along the length and across it, making a criss-cross pattern. Read more…

Books for Cooks: Rich history spices Puerto Rico cuisine

30.10.2006 15:00 Food And Wine

A recipe for good regional food could include abundant local ingredients; centuries of influence from other cuisines; a basis of good home-style cooking -- and professional chefs inspired to meld these ingredients to tasty effect.

Sounds like Puerto Rico.

Backing for that conclusion comes handsomely packaged in a solidly researched, coffee-table style cookbook, ``Puerto Rico: Grand Cuisine of the Caribbean'' (University of Puerto Rico Press, $60) by Jose Luis Diaz de Villegas, first published in Spanish in 2004 and now available in English.

Mario Pagan, chef-owner of the restaurant Chayote in San Juan, is among the book's starred chefs. ``The stereotype of Puerto Rican cooking is rice and beans and plantain,'' he says. ``We want to show what the new generation does.''

Friends sites

Books for Cooks: Rich history spices Puerto Rico cuisine

30.10.2006 15:00 Food And Wine

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