Monday, August 24, 2015

This Blog - What's New - My Work


I'm Kelly, The Food-Minded Mama. This blog was a labor of love for me when my daughter was a little one. It's been dormant for a bit—'cause mama got a "real job"—but there's still some good stuff in here! There are

Funny stories
Original recipes
Food porn pictorials
Learning from a master
Opinion pieces that still have legs

and general merriment with an overall message of feeding kids real food.

(Scroll down for more writing samples.)

Thursday, April 2, 2015

Easter Ideas - Dying Eggs with Natural Colors

Today I came across a neat idea of dying easter eggs with natural food coloring; beet juice, blueberries, cabbage, etc. The effect is beautiful and is a fun way to show your kids how cool nature is, i.e. color from food can make pretty things.

Tuesday, March 24, 2015

The Perfect Soft Boiled Egg

My daughter loves eggs: fried, scrambled, poached, in quiches and fritatas, and sometimes deviled. She likes hard boiled eggs just fine but the shares my disdain for the dry, powdery yolks. (When I was a kid I would hide them in the back of the the silverware drawer where my mom would find them days, sometimes weeks later.) Now I'm happy to add to my egg cookery repertoire soft boiled eggs. We love to dip our morning toast in the buttery yolk along side our fruit and coffee and/or ice cold milk.

There are definite benefits to working in a restaurant. A few weeks ago a coworker showed me a great trick for boiling eggs that turned out to be the basis of my fool proof method for attaining a creamy yolk and soft-cooked whites. She would drop eggs into the already boiling water that was rolling away on the stovetop heating up the soup of the day. Five minutes later she would fish them out and concoct a decadent breakfast that would sustain her through the busy day.

This egg is a little firmer than I usually like, but the kid was chasing the cat and... well...

Tuesday, March 3, 2015

Braised Short Ribs. 'Nuf Said.

The world is a very small place; the Seattle restaurant industry is no exception. It's so small, in fact, that sometimes it's like living on a pinhead. (You'll see why in a bit; just keep reading.)

A couple of weeks ago, Matt, the owner of Lecosho, came into my restaurant. I love their braised short ribs and I really wanted that recipe to be the one that I followed for my first foray into the world of braised meat. When I got up the nerve to ask him for it, he said yes! He just said yes!!  I was thrilled and am happy to say that the results were awesome.

Huh? Huh? Looks good, right?

Monday, February 23, 2015

Fast & Easy Potato Gratin

I've mentioned before that I have an amazing group of friends and family that support me and Lorelei; without them I would be belly up in 2.2 seconds. One of my biggest supporters is my dear friend Heidi.

Last week Heidi was having a terribly difficult day. Long, crappy story short, I knew she would really appreciate me and Lorelei showing up with dinner for us all. So I decided to give my darling Hobey a hand.

We stopped at the store, picked up a roasted chicken, two bottles of wine (one to share and one to leave for her to enjoy once L and I were gone for the night), then swung home, got some broccoli, and fixin's for a potato gratin.

Remember when I told you about my true love? Well, I'm cheating on the side. I don't have a picture 'cause we need to keep it on the DL; let's suffice to say that my side project can slice, dice, purée, and chop with the best of 'em.

Anyhoo, I pulled out my food processor (yeah, yeah, the jig is up!) and sliced three medium potatoes


 I threw in a quarter of a yellow onion