Normal Linda Miller Nicholson
saltyseattle Mise en place to get rid of the sneeze & gush. 4h

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Normal Linda Miller Nicholson
saltyseattle Skate wing might just be the most underrated fish on the (chopping) block. Also pictured: variegated citrus, chorizo sauce, & pine nuts. One for the books. #skateordie 1d
  •   snackingkitchen You are killing it, in the best way possible 1d
  •   melodysees @ctowe whole30! 1d
  •   shescookin Love skate! It might not be so underrated if it looked like this! 1d
  •   patrickbarber love the hashtag. it’s not #skatetough i hope 23h
  •   chefandfather Skatecooking is not a crime. Not in this case at least... 22h
  •   savskitchen Hi! I'm a Mumbai food & lifestyle blogger, started a blog which will focus on recipes, health and healthy lifestyle. Will be great if you'd check it out! """www.savskitchen.com """ do drop by to support/ follow my ig page too! Hope you'll like it. thanks! 20h
  •   bidgoba Your food is the prettiest! 20h
  •   dadthebaker Luv skate 6h

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Normal Linda Miller Nicholson
saltyseattle It was such a beautiful day, I thought it only right to dust off the wood-fired oven for the season. Her inaugural spring meal includes about a hundred slowsy roasty veggies, oh & a coupla wagyu steaks, you know, for balance. 2d
  •   saltyseattle @marisaleemiller you mean the pots? Clay. Tough little bitches, too. 2d
  •   saltyseattle @tea_austen keep@your eyes peeled at Home Goods- that's where I got them! 2d
  •   marisaleemiller yes. they are so pretty and big and useful looking but my eyes are bad now and I couldn't tell. 2d
  •   erosimpier @saltyseattle how has the change in diet affected you so far? The food looks amazing as always. 2d
  •   tea_austen @saltyseattle I've never been to Home Goods, but you are now the second (stylish) person to mention it to me. Will check it out! 2d
  •   ediblesf That thing is a BEAST! #jealous 2d
  •   saltyseattle @erosimpier it's fairly temporary but I feel all the predictable things like full of energy, clean, buzzy, healthy, zen... And now I'm trying to keep it in perspective. Everything done to extreme will eventually exhaust, so a little here, a little there, and man, has the cooking been fun. At first it was about what I couldn't have, now it's about the plethora of ingredients I can make magic from without resorting to cream, butter, & sugar. 2d
  •   mainewoodheat So glad to see you're still enjoying the oven. We love seeing the wonderful things you're cooking! 8h

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Normal Linda Miller Nicholson
saltyseattle Roulade of Niman Ranch pork wrapped in crisped turkey skin & filled with apples & macadamias. Served with roasted red pepper macadamia sauce, spiralized sweet potato, & red cabbage apple mustard velouté. 3d
  •   peasknees I might, but it's hard when you're cooking for five too. 3d
  •   peasknees I do use our spiralizer a ton . Daikon noodles for pho, even the kids love them 3d
  •   saltyseattle @blairandbeau do you happen to have the Dirt Candy cookbook? It's my favorite for vegan. And I love love love the versatility of different nut "cream" sauces- this one with macadamia and roasted red pepper is so good you'd put it on everything. Happy to send recipe to you if you like. 3d
  •   jesselynz Holy whole30 approved Jedi shit 3d
  •   blairandbeau @saltyseattle Much thanks for the rec! I'll check out Dirt Candy. Macadamia and roasted red pepper - that sounds legit. 3d
  •   saltyseattle @kassandrah_ that's a very nice thing to say. Thank you. 2d

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Normal Linda Miller Nicholson
saltyseattle Omelet tip: leave one yolk out of the batter, which gives the omelet an airier texture, then steam the yolk on top of the omelet (with the pan lid on) after you fold in half. Today's version: chard, sweet potato, bacon, radishes. 5d
  •   saltyseattle @saintjiggy put vinegar and salt in poaching water, transfer egg to small saucer for easier gentle nudge into water, bring water to rolling boil before adding egg, softly tip in egg, immediately cover pan and turn off heat. Poach time depends how you like it and size of egg, I like 3 min for a medium egg. 5d
  •   tonyeats Looks amazing! 5d
  •   fltxn @meaty_b ohhh 5d
  •   foodtravlr Fantastic 5d
  •   kimpeterson Such a good idea, definitely trying it out 5d
  •   jasbaroukhian @nikkibee123 that's some fancy radish 5d
  •   designak Such a great tip, and pretty too! 5d
  •   spicepocket Sweet!!! @saltyseattle 5d

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Normal Linda Miller Nicholson
saltyseattle Chai was my first crush when I was 13 & not old enough for bad boy coffee but too big for kid stuff cocoa. I quit it in my early 20s, but now that I'm making my own almond-cashew milk on the regular, I've been looking for fun things to do with it. I fine-tuned this recipe with health and flavor in mind. Date syrup sweetens it- easy on the planet and the body. Fresh ginger & turmeric have a host of health benefits, & the addition of black pepper plus fat content from the milk allow your body to actually absorb the turmeric, which is fat soluble & needs the active ingredient in pepper to properly permeate. Recipe in comments. #chai 1w
  •   trinityhokama @charahokama let's try making our own almond cashew milk! 1w
  •   tokkisand @chrischlee we need tepin peppercorns and more dates! 1w
  •   saltyseattle @tokkisand don't worry if you can't find tepin- any black peppercorn will do:) 1w
  •   daniellefoto In any case you got me curious about making date syrup. Can't wait to make my own and use your chai recipe. Thanks for sharing 1w
  •   kikiphi Thanks for your generous recipe!! I remember buying Chai Tea from the Boise Co-Op with you in High School. 1w
  •   tokkisand Ooh that means we'll be making it even sooner, thanks @saltyseattle! 1w
  •   saltyseattle @kikiphi I remember those fun days, Kir! And also from Java in TF. 5d

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Normal Linda Miller Nicholson
saltyseattle My darling @wrightkitchen came to play today & we made duck stock and lye noodles with roasted duck breast. She's got the real picture over in her feed because she's such a good picture-maker, the whore. 1w

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Normal Linda Miller Nicholson
saltyseattle Sous vide lingcod with sweet potato-almond spaetzle, pimento-turmeric root-cashew cream, & chard-tarragon-pepitas emulsion. The cashew sauce tastes more like pimento cheese than pimento cheese, & that's both shocking & so rad. Normally I find substitution foods nasty & pointless, but this one goes in the keeper file regardless of what I may be avoiding food-wise any given week. Incidentally, this meal has no dairy, sugar or grain, unless you count eggs as dairy. 1w

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Normal Linda Miller Nicholson
saltyseattle Bluebird spectacular day. Spent time with my goat babies in this, the year of the goat, canoed through the backyard & spotted the house through the trees, & thoroughly upset the dogs by having the audacity to abandon them on shore. Placating cuddles ensued. 2w

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Normal Linda Miller Nicholson
saltyseattle Seriously intensely caramelized grape & bone marrow demi glacé on hibiscus-pepper lamb shanks with pistachio-pea-mint cream, & roasted balsamic grapes. 2w

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Normal Linda Miller Nicholson
saltyseattle I have seen the picture of health & it includes mussels, sardines, iberico chorizo, fish head stock, coconut milk, turmeric, lemongrass, ginger, & vibrant vegetables. 2w
  •   chefrobinl I've got a bedroom with your name on it lady! 2w
  •   1morespoon Colors & flavor for days. 2w
  •   lindshinds Where can I find this recipe? 2w
  •   iloveloopy Beautiful! 2w
  •   saltyseattle @lindshinds just winged it- sorry! Started with the aromatics and alliums sautéed in coconut oil, next tomato and coconut milk, mussels cooked in separate stock then added in at end along with rest of veggies and chopped steamed purple sweet potato cubes. Hope that helps! 2w
  •   marxfoods 2w
  •   jennwilie This is gorgeous! ! 2w
  •   foodgays beautiful! #feedfeed 1w

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saltyseattle Some serious superhealth to start the week: painstakingly pestled panang curry paste shines along with Niman Ranch pork tenderloin, chinese broccoli, & blitzed romanesco. If you set out to make your own panang curry paste, I'd suggest two things. First, make it in a mortar & pestle rather than a processor, that way the flavors blend, rather than muddying, & the end result is harmonious. Second, make a big batch & freeze it in 1/4c portions. That way you'll have ongoing fruits of your laborious pounding. 3w

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saltyseattle Making salted chocolate caramels may have taken the better part of yesterday, but the force is strong with my Valentine, so it was worth it. #jedifuel @jonasnicholson 3w

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Normal Linda Miller Nicholson
saltyseattle These cute little guys are somewhat unfortunately called fagottini. They are filled with roasted parsnip, fennel, leeks, & mint. The sauce is a badass bechamel made from pistachio milk- so would be non-dairy, except I threw in a bit of manchego because, cheese! The flavors together on this here plate? Yassssss. 3w

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saltyseattle When your inner hippie feels muthafuckinfancy, make marcona almond & date milk. 3w

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Normal Linda Miller Nicholson
saltyseattle Roasted lemon avgolemono soup with kale coulis & cracked farro. Avgolemono means egg-lemon in Greek, if you're not familiar with this Mediterranean dish. The best way to make it is to stew a whole chicken with onions, carrots, & celery. After the meat is tender, you remove flesh from bones & continue stewing the carcass with a fresh set of veggies & herbs until the broth is robust. Then you sieve the stock & simmer a grain (such as orzo- traditional, or farro- my preferred, greater nutrients) in it until it's soft, add back in the pulled chicken, & finally whisk in a lemon-egg mixture until the soup is bright & thick. I like to roast my lemons for more concentrated flavor, & the kale coulis adds contrast & equilibrium. I've been enamored by avgolemono since I first thumbed through a Greek cookbook when I was 8 & on a dolmades kick- we had a glut of grape leaves from the summer vines. The dolmades I mastered early on, but the avgolemono I've tweaked over all this time. Finally, every element is balanced to strike lust in the pickiest palate. #avgolemono 4w
  •   saltyseattle @rootedinthevalley your voice would have been welcome among the insurance adjusters. Car got hit (minor) & I've been dealing with that nastiness all day. Grr. 4w
  •   saltyseattle @smithbites I think it would work well grain-free as the egg really thickens it up. Especially with everything else going on. The kale coulis is substantial too- just puréed kale, leeks, and a potato, nice contrasting texture. 4w
  •   kikiphi 4w
  •   the_chicago_todd Wow!!! 4w
  •   jetsetwisdom Sounds amazing - can't wait to try it! 3w
  •   nelsonlyx So stealing your recipe. That color though. 3w
  •   rootedinthevalley Every time I sit down its usually before B is on the bus or after he's home! Like right now... 3w
  •   chicitybitty You bet your ass coulis! 3w

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Normal Linda Miller Nicholson
saltyseattle I encourage you to make the hazelnut-pistachio romesco sauce on the @chefsteps website. It's insane with sous vide pork chops, caramelized carrots, & cauliflower purée, but you could also dip belly button lint in it & it would still be good. 4w

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Normal Linda Miller Nicholson
saltyseattle Pantry reorg. That thing is 10' wide, 7' high, and 3' deep. Kill me now? 4w
  •   ruchikala Oh my god! I TOTALLY sympathize! I just did that and it seriously took over my whole house, and bedroom! I was sleeping in a bed with bags filled with varrying sized rice noodles for 3 days. Pantry projects suck. 4w
  •   ruchikala It's been three weeks and I still don't have an after picture. 4w
  •   rainydaybites I want your pantry! Is that an old ice box? It's gorgeous. 4w
  •   liaboblopez Nice closer 4w
  •   saltyseattle @rainydaybites yep, old fridge. I had to restore it as it was nasty when I got it, but now it's trusty and super convenient. 4w
  •   saltyseattle @ruchikala that sounds awful!!! When in doubt, throw it out. 4w
  •   bidgoba What a beauty!! 4w
  •   kathygori Really like the way that looks, what a gem. We had the guys take the old kitchen pantries and larder out and install them in the garage for a second kitchen when we bought our place. Hate reorganization 3w

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Normal Linda Miller Nicholson
saltyseattle Casunziei all'ampezzana are native to the Dolomites of Italy. Filled with a beet mixture and served in poppy seed browned butter, their beauty lies in simplicity. Thus, using spectacular quality ingredients is essential. #casunziei #casunzieiallampezzana #pastafattoamano 4w

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Normal Linda Miller Nicholson
saltyseattle 1st night back on grains after a month calls for something special. 2-day duck stock, handmade buckwheat soba, pickled egg, & grilled goodies. 1mon

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