Belles of the Sound

Please enjoy the latest in our Belles’ Man on the Street Series by new Seattleite Henry Fitzgerald:

Seattle cuisine tops the list of the many great things about the city. With bold flavors and unique tastes, eating in Seattle has become a highlight of my life. Trying new foods, infusing Asian elements into cooking and taking a few risks in the kitchen are among the things that distinguish Seattle cooking and cuisine.

If you can’t cook, or remain unconvinced that it’s necessary, check out these reasons to finally learn how to cook.

If you are the resident chef or a certified foodie, by all means, skip ahead to “Places to Shop”.

Three Reasons to Finally Learn How to Cook

1)    Save Money: It’s no secret that eating out constantly really adds up. The burgers you scarf down with a friend during lunch run at $8 a pop. The swanky dinners run much higher and you haven’t even factored in a tip, sales tax or a glass of wine. At the end of the month, you’ve spent over $100 on food, but have nothing to show for it. Grocery shopping can save you a lot of money. Sticking to your list, creating a budget, creating a menu and securing food coupons means you can feast on Seattle’s best food without breaking the bank.

2)    Stay Healthy: All those meals out not only add up in terms of money, but also in calories. While eating out every now and then is fine, the calories in restaurant meals run at over 1,000 per meal at the least. Learning how to cook now means your shorts will still fit come spring.

3)    Make an Impression: Every girl loves a guy that can cook. Even if it’s just a simple pasta dish or a gourmet grilled cheese, being able to go into the kitchen with ingredients and emerge with a finished product is a dazzling feat. The sooner you learn the better.

Places to Shop

Seattle features amazing grocers and farmers markets with fresh plenty of ingredients. Though many farmers markets are seasonal, there are a few that are open year round. Buying produce from farmers markets helps support the local economy and often means you can score the freshest veggies at a great price.

The city also has a great mixture of specific and general grocery stores. As far as basic groceries that also carry specialty items, the Metropolitan Market in West Seattle and the Quality Food Center in the University District have just about everything you could imagine – and then some. For more unique items you can’t find at your basic grocer, you can check out Uwajimaya or the Hau Hau Market, both in the International District.

Use your shopping as a chance to branch out and try new things. Look up recipes before you go shopping, and choose similar recipes to save money and avoid wasting ingredients!

Dishes to Prepare

If you are unsure of where to begin looking for recipes, you’ll be pleased to find out that Seattle is full of foodies. There are many local food blogs with plenty of beginner friendly recipes.

Here is one my favorites, and one of the first dishes I learned to cook, just to get you started:   

Toasted Israeli couscous

This healthy dish combines bold flavors with an exotic flair. So Seattle. It’s easy to make, and the ingredients can be found at any grocer.

Serves 4

Prep and Cook time: 30 Minutes

Ingredients:

2 tablespoons butter

1 medium shallot, sliced

1 small butternut squash, diced into 1-inch cubes

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

2 cups Israeli couscous

2 tablespoons dry white wine

1 3/4 cups water

2 cups salad greens

1 cup small fresh mozzarella balls, halved

Salt and pepper to taste

Peel and dice the butternut squash. In a large saucepan, melt the butter and add the shallots, diced squash, nutmeg and cinnamon. Season with salt and pepper to taste. Cook until the shallots are soft. This step should take about five minutes.

Add the couscous and toast until lightly browned, about three minutes and stir often to prevent burning. Add the white wine, stir and simmer until it’s reduced. Add the water, another 1/2 teaspoon of salt and bring to a gentle simmer until the water is absorbed and couscous and squash are both tender. This step should take about ten minutes.

Stir in the salad greens and toss. Cook until greens are wilted. Remove from heat, season to taste with salt and pepper, then stir in the mozzarella balls before serving.

Tags: Belles' Man on the Street, Seattle cooking, Seattle cuisine