Kathleen Flinn's Blog
December 21, 2009
OK, so this is what you give all the children on your holiday list when you're a cooking teacher who has written a book with the word "knife" in the subject line. It's so perfect that I'm speechless. Here's the official product description: "This set contains eight pieces of wooden food, a cutting board and a wooden knife. Food makes a fun "CRUNCH" sound when sliced. With 31 pieces, it's also a great way to introduce the concepts of part, whole and fractions." And it's just $15 from Amazon.
December 14, 2009
It's that wacky time of the year when everyone seems to out their "Top 10s" from the year. It's no different with lists about food books. So here's my own: The Top 10 "Best of 2009" food book lists. The most common entries on all the lists? Momofuko by David Chang, Ad Hoc at Home by Thomas Keller and How to Roast a Lamb by Michael Psilakis. These are listed in no particular order. I selected them based on the site or publications regular reviews and whether I agreed with them or not, and if I...
December 11, 2009
Brrrr. It's cold here in Seattle. Time to head for a relatively balmy climate: New York City. Think I'm kidding? It's 22 F here in Seattle right now, and 38 F in New York. Looking forward to some great chow. I'll keep you posted.
November 29, 2009
Every site has recipes for leftover turkey. This one for turkey gumbo optimizes the entire carcass. I started the tradition back in the mid-1990s when I developed a deep, abiding love for all things cajun and creole following a series of trips to New Orleans. This recipe looks long, but once you've got all the prep done, it's done in an hour or so. Any kind of sausage will work with this, but something with some spicy bite is my favorite.True gumbo uses a dark roux that sm
ells of lightly roas...
November 25, 2009
This is post is from 2007, but I share for any of you daring enough to debone an entire turkey - Kat
For those of you who read the book, you know that it ends up with a chapter titled Thanksgiving in Paris. After nearly a year of training to bone virtually every kind of meat, I found myself with a massive turkey from my French butcher that could never possibly fit into our tiny Euro oven. So, on Mike's advice, I took the bones out of the whole thing and stuff it. That was 2005, and I've contin...
For those of you who read the book, you know that it ends up with a chapter titled Thanksgiving in Paris. After nearly a year of training to bone virtually every kind of meat, I found myself with a massive turkey from my French butcher that could never possibly fit into our tiny Euro oven. So, on Mike's advice, I took the bones out of the whole thing and stuff it. That was 2005, and I've contin...
November 24, 2009
November 17, 2009
Are the obese the new "black?" (Forgive that politically incorrect phrase). The "Fat Acceptance Movement" is working to bring to light discrimination against the weight-challenged, which a Yale University study found is as prevalent as race or gender discrimination. But unlike race or gender, obesity isn't something you're born with -- or is it? 
Some studies suggest that the overwhelming stress we experience through daily modern life is to blame. But when you peruse the stunning consellation ...
November 12, 2009
I've been spending the week on Anna Maria Island. No trip is complete without a visit to Cortez, the historic fishing village named for the murderous bastard who wiped out its original population. Mom and I headed over to the Cortez Bait & Seafood Market yesterday and picked up some grouper and red hog snapper, also known as hogfish, caught by local fishermen in the Gulf. Back home, I did a quick slather with some herbs and olive oil, and then gave the fish a brief sauté finished with steamin...
Inspired by a visit Lisa took to Sicily, this is an easy way to pair zucchini with pasta or rice. Plan on at least a half a pound per person, but feel free to use more. Feel free to use liberal amounts of salt and pepper.
2 lbs. zucchini, chopped
Two tablespoons olive oil
Salt, pepper
8 ounces pasta, such as penne
About a cup of hot pasta water or hot stock
Grated Parmigiano or Grana cheese (optional)
In a large non stick skillet, add a couple tablespoons of olive oil over medium heat and add the zu...
November 9, 2009
One day during summer break in high school, my mother took me to lunch at the posh The Longboat Key Club, where she worked in HR at the time. Lunch at "the club" meant finger bowls, white linens and posh French food. The first course was chicken liver paté with toast points. I grew up on a farm. We did not eat paté, although my mother clandestinely padded the occasional dish with chicken livers, which came free from the many chickens she routinely dispatched. I have blocked the bulk of those ...
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