B's & G's with Hey Danie Bakes!Danie Baker, The Seattle Times recipe columnist, winner of Top Chef Amateurs, and the mastermind behind Hey Danie Bakes!, joined Chef Ethan Stowell in the kitchen to school him on her famous biscuits and gravy recipe, aptly named B's & G's. We're talking about one of ESR's favorite foodies here, so we jumped at the chance to collaborate in a biscuit-making bash! Danie spent years honing her B's & G's recipe, all in an attempt to impress her now-hubby with her kitchen skills. "I wanted to impress him by making it for him one morning but utterly failed. The gravy was too salty, and the biscuits were hockey pucks. But I was trying to woo him, so I worked on this recipe for years and wanted to make it my own by putting my Southern twist on the gravy, and sprucing up the biscuits. Fast forward 13 years later, and now I have a restaurant-worthy recipe!" And, you know what? We couldn't agree more! This recipe is so good that we couldn't keep it to ourselves. We're excited to share it with the entire ESR family by bringing it to The Victor Tavern Brunch Menu in South Lake Union for a limited time! Hit the links below to watch Danie & Chef Ethan recreate the dish on Instagram, and book a table during Weekend Brunch at The Victor Tavern while supplies last! The Victor Tavern Reservations Hey Danie Bakes & Chef Ethan on Instagram
"The King" - Rigatoni with Italian SausageA staple on the Tavolàta menus, our Rigatoni is loved for a reason. It's simple and delicious! Recreate this fan favorite at home to impress at your next dinner party! And of course, we're always ready to serve you a plate when you want the taste without the work! Follow Chef Ethan on Instagram for more recipes! You can find him here. INGREDIENTS 2 cups basic tomato sauce (recipe below) 3 tbsp olive oil Kosher salt and freshly ground pepper 1 pound rigatoni pasta 1 pound Italian sausage, casings removed Parmigiano-Reggiano, grated INSTRUCTIONS In a sauté pan over medium heat, sauté the sausage in the olive oil until lightly browned, about 4-5 minutes. Add the tomato sauce and cook for about 8-10 minutes to blend the flavors. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, or until just al dente. When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper and toss Divide the pasta between four bowls and garnish to taste with Parmigiano-Reggiano Serve immediately. BASIC TOMATO SAUCE Ingredients: 2 (28-ounce) cans of whole, peeled San Marzano tomatoes 1/4 cup extra-virgin olive oil 6 cloves garlic, sliced 8 to 10 fresh basil leaves, depending on size Kosher salt and freshly ground pepper Instructions: Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the garlic until tender but not browned, 2-3 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes Season lightly with salt and pepper Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered in the fridge for up to 3 days, and freezes well.
Chef Ethan's Secrets to a Great Burger with New Day NWChef Ethan recently joined Amity Addrisi on New Day NW to talk great burgers and the upcoming Ballard Bites & Brews Street Festival happening on August 28th, 2022 from 4 pm to 7 pm. Watch the segment below and come out to Ballard Bites & Brews to try the burgers along with other tasty options!
Copper River Salmon2020 was a beast, but with some pivots and creative thinking, we were able to stay afloat and give people some ESR recipes to help get them through. With the launch of our new site, we're adding some of the recipes from our Meal Kits to help people continue to make excellent food at home for themselves and their loved ones. Enjoy this simple Copper River Salmon recipe that allows the salmon to shine with its succulent and buttery texture! INGREDIENTS 2 - 8oz. Copper River Salmon Filets 1 tbsp. Cooking Oil (grape seed or avocado oil recommended) Salt Pepper (fresh ground recommended) Lemon INSTRUCTIONS Pre-heat oven to 350° Wrap fish filet in a paper towel and pat to dry Place a film of cooking oil in a high-quality sauté pan or nonstick pan on medium-high heat and heat oil for 20 seconds. Season the fish liberally with salt and freshly ground pepper Add the salmon skin side down and gently shake the pan to ensure oil is under the fish. Lightly press the fish in the pan with the spatula for several seconds, ensuring the skin has full oil contact. Continue to cook for 3 minutes until the skin is crispy. Flip the fish gently and place the whole pan into a 350o oven to continue cooking for an additional 3 minutes Place the fish on a clean paper towel and pat off excess oil. Plate fish and drizzle with olive oil & fresh squeezed lemon