Renee Erickson
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Articles by Renee Erickson
Melted Anchovy Toast
This preparation is all about the anchovy. Salty, garlicky, and spicy. It’s messy, oily, and addictive. This recipe actually was an accident. I had purchased some very fancy anchovies and was planning on just warming them to serve on toast, but they immediately liquified in the warm oil. And so I did what any rational person would do: I poured the resulting sauce onto a beautiful piece of toast and tasted it. So good, and among the easiest appetizers ever.
Dr. Greg Murphy, Bob Good, Renee Erickson, Michele Bachmann
On today’s program: Dr. Greg Murphy, U.S. Representative for the 3rd District of North Carolina, shares the latest on the debt ceiling negotiations and how the Chinese Communist Party is infiltrating American higher education and technology sectors. Bob Good, U.S. Representative for the 5th District of Virginia, reacts to President Biden’s announcement that he is sending 1,500 activity duty troops to our southern border ahead of the end of Title 42.
The 16 Best Cookbooks of 2021
When we downsized two years ago and moved to a new home, I knew it was time to jettison some cookbooks to get my collection down to a “manageable” size. So, I bit the bullet and did it, donating over 200 (!) cookbooks to charitable auctions and local libraries and bookstores. But full confession here, they seem to have proliferated and I’m back to where I started. My office bookshelves are full to bursting, and piles of cookbooks litter the floor. It’s not optimal. The main issue? I’ve got a problem.
Oh Look! It's Your New Favorite Egg Recipe
Food52 1 hr ago Renee Erickson A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer-not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered.
Soft-Boiled Eggs, Sage Aioli & Fried Sage
Photo by Mark Weinberg. Prop Stylist: Ali Slagle. Food Stylist: Sam Seneviratne. Test Kitchen-Approved Author Notes I always have too much sage in the garden. Sage, though Mediterranean in origin, is one of the most commonly used herbs in Britain—Elizabeth called it, rather dismissively, “that very English herb.” She didn’t like it much, but I do.
Best Dungeness Crab Recipe From Award-Winning Chef Renee Erickson
Photo: courtesy Jim Henkens Over the last decade, Renee Erickson has emerged as one of Seattle’s preeminent chefs and restaurateurs. Her knack for delicious food in beautifully designed spaces has let her branch out across the city with concepts that draw inspiration from some of her favorite places in the world. There’s her ode to Rome at Willmott’s Ghost, the Parisian wine bar vibes of Bistro Shirlee, the Pacific Northwest cuisine-driven The Whale Wins and more.
Peach Cobbler Recipe | Epicurious
Total Time 1 hour 40 Minutes Original Boat Street Café owner Susan Kaplan handed this recipe down to me when I took the reins, and although it’s changed over the years, it’s still a favorite. The method is a bit unusual: I dress unpeeled juicy peaches with lemon zest, then smear the batter on top, followed by a dousing of sugar and a bit of hot water. The result is a delicate crackly crust unrivaled in the world of cobblers. Use the same crust to top summer berries, if you prefer.
Steamed Mussels with Bell Peppers, Watercress, and Herbed Toasts
Scott Phillips Servings: 4 When deciding what’s for dinner, shellfish is rarely the first thing to come to mind. But since mussels are quick and easy, not to mention sustainable and delicious, why not put a steaming bowl of mussels on the menu? Here’s a tip: A wide Dutch oven (not a tall soup pot) is best for steaming mussels; if they’re stacked no more than 3 or 4 layers deep, the mussels will all steam—and open—at about the same rate. Ingredients 1/2 cup dry sherry 1/2 cup orange juice 2 Tbs.
Salt-Baked Kohlrabi With with Turnips and Turnip-Top Mayonnaise - Moveable Feast Recipe - FineCooking
Servings: 6 Ingredients 1-1/2 cups all-purpose flour, plus additional for kneading and dusting work surface 1/2 cup kosher salt, plus additional for seasoning 2 medium kohlrabi, about 1 lb., peeled 1 large egg 3 small Japanese or Sweetbell turnips, thinly sliced, plus 1 cup coarsely chopped turnips tops, small leaves reserved 1/4 cup plus 1 Tbs. vegetable oil, such as grapeseed 2 Tbs. white wine vinegar 1 small clove garlic, finely grated 1/4 cup plus 1 Tbs.
Hot New Seattle Restaurants to Check Out
A venerable Belltown restaurant space gets a bright new occupant. ► And don't miss our roll call of the year's best new restaurants. Bangrak Market A rainbow of plastic baskets imported from Thailand—in quantities large enough to puzzle customs officials—hang from the cavernous Belltown ceiling, a reflection of the vibrancy happening on a huge menu.
Recipes Weekly
Make Turnip "Snow" and Other Seasonal Turnip Dishes With several more months of winter to go, we've decided to spotlight one of our favorite root vegetables this week—turnips—with five recipes to try this season. Make a turnip cake with maple chili-garlic sauce from Boston's Mei Mei, or make cheesy turnip croquettes with smoked pimentón mayo from Richmond's Secco Wine Bar.
Artisan Toast Bar
Servings: 6 to 8 Inviting guests to create their own custom toasts is a great way to get a party started. Prepare toppings ahead of time (some can be prepped up to 5 days ahead), and then grill or broil the bread at the last minute. Put all the components on the kitchen counter or an outdoor table, and let guests assemble their own. Ingredients For the herbed goat cheese 1/4 cup extra-virgin olive oil 1 large clove garlic, thinly sliced Pinch crushed red pepper flakes 8 oz.
Bad Bills Put Sustainable Seafood at Risk
In our ongoing op-ed series, we’re featuring voices from the culinary community to weigh in and express their personal positions on the food-system issues they’re most passionate about. Our latest piece comes from Renee Erickson, JBF Award–winning chef and owner of the Sea Creatures restaurant group in Seattle, and multiple JBF Award nominee and former Chefs Collaborative board chair Michael Leviton.
Little Gem Lettuce with Green Goddess Dressing Recipe
Ingredients2 oil-packed anchovy fillets, chopped1 garlic clove, finely grated½ cup mayonnaise½ cup sour cream½ cup (loosely packed) basil leaves2 tablespoons parsley leaves with tender stems2 tablespoons tarragon leaves2 tablespoons plus 1 teaspoon fresh lemon juice4½ teaspoons olive oil, plus moreKosher salt6 heads of Little Gem lettuce, cores removed, leaves separated2 small watermelon radishes, trimmed, thinly slicedRecipe PreparationBlend anchovies, garlic, mayonnaise, sour cream, basil,...
Chef Renee Erickson: A plea to Sen. Cantwell to protect our fisheries for future generations
Congress has an opportunity to protect and strengthen American fisheries, and we should encourage members not to undermine decades of important progress by rolling back critical conservation provisions. As a Seattle chef and seafood lover, I was delighted to hear that Gov. Jay Inslee signed legislation into law that will phase out farmed Atlantic salmon net pens in Puget Sound. It’s a tremendous victory for the health of our native wild fish and public waters.
Fettuccine with Crab, Crème Fraîche, Lemon, and Tarragon
Every Christmas Eve, chef Renee Erickson of Bateau in Seattle, WA, goes crabbing with her family and friends. "We'll do a simple but decadent pasta. Oh, and lots of Champagne. We don't wait until five 'clock. We're not going anywhere." If you happen to live on the coast, you can certainly cook and pick your crabmeat yourself. Otherwise, go to a market that sells high-quality picked crabmeat.
Sautéed Turnips with Anchovy-Thyme Butter and Pecorino
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Steamed Mussels on Grilled Toast
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Seasoned Saltine Crackers Recipe
By Renee Erickson Recipe by Coastal Living November 2017 Recipe Summary Ingredients Ingredient Checklist 8 ounces saltine crackers (2 sleeves) ¼ cup unsalted butter, melted 2 teaspoons shichimi togarashi (Japanese spice blend) Directions Instructions Checklist Step 1 Preheat oven to 350°F. Spread crackers evenly on a baking sheet; drizzle with melted butter and sprinkle with shichimi togarashi. Toast in preheated oven 10 minutes.
Sardine Toasts with Tomato Mayonnaise and Fennel Recipe
Close Menu Icon Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Nectarine and Bay Leaf Jam
Place a small plate in the freezer. Discard the parchment paper round. Bring the jam to a simmer over moderate heat, skimming off any foam with a ladle. Cook, stirring occasionally, until the nectarines begin to break down and the juices fall off the side of a spoon in thick, heavy drops, about 1 hour and 40 minutes.
Rib Eye Steaks with Grilled Radicchio
Ingredients Let the steaks stand at room temperature for 30 minutes. Meanwhile, in a small bowl, mix the butter with the thyme, cumin, garlic, anchovy paste, 1 teaspoon of the lemon juice and 1/2 teaspoon of salt. In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Generously season the steaks with salt and pepper and cook until the bottoms are nicely browned, about 4 minutes. Flip the steaks and add 2 tablespoons of the anchovy-cumin butter to the skillet.
THE BOOK MARK | Local talent on display with PNBA award winners
The Pacific Northwest Booksellers Association (PNBA) is a talented group of authors, booksellers, publishers and librarians who represent the interests of local authors and independent bookselling in our region. Each year, the membership recognizes excellence in writing from the Pacific Northwest with the PNBA awards, and the Class of 2015 is extraordinary: Pulitzer Prize winners, Kirkus best-of-the-year award winners and James Beard nominees.
'The Baking Bible,' 'Bread Revolution,' and More
THE BAKING BIBLE. By Rose Levy Beranbaum. (Houghton Mifflin Harcourt, $40.) More definitive recipes from the author of “The Cake Bible” and “The Pie and Pastry Bible.” A BOAT, A WHALE & A WALRUS. By Renee Erickson and Jess Thomson. (Sasquatch Books, $40.) The noted Seattle chef presents seasonal food from the Pacific Northwest. BREAD REVOLUTION. By Peter Reinhart.
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