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Submitted 2 years, 7 months ago. 
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Chickpea_chef's Page
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Joined 2 years, 7 months ago. 
From Seattle, WA US
GroupRank 7
I'm a self proclaimed Intermediate cook.
I have 44 cooking friends
My recipes have 18756 views with a 4.7 average.
www.saltycod.blogspot.com
Currently lovin' Ricotta, Tofu, BASIL, ginger, Thai, Beets, Lemon, Granola, MAPLE.
Tagline: I'm a
Basil Granola Classy Seafood Cake And Sushi College foodie
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About me
BONJOUR tout le monde! I love cooking and baking, (obviously since i'm part of this group) I am a college student at Gonzaga University, and my house mates have dubbed me the resident Betty Crocker. If I didn't already love what I am studying now (history & french) I would drop out and go to culinary school! My life goal is to open a bakery someday. I am going to Paris for 10 months this fall to study history at the Sorbonne --if i can get an apprenticeship to a French baker I would pee my pants. For serious. I especially love baking, even though i can't eat most of what i eat because im allergic to wheat, but Giada, Ina, and Michael Chiarello, and Clotilde are my culinary heroes, and i strongly believe that salt and lemon zest can make everything better! Even term papers on pre-modern Vietnamese coastal trade! And I am currently in the process of creating a cookbook all about Beets. AKA "The Beet Book" look for it to hit shelves in September.. haha. I wish.
BONJOUR tout le monde! I love cooking and baking, (obviously since i'm part of this group) I am a college student at Gonzaga University, and my house mates have dubbed me the resident Betty Crocker. If I didn't already love what I am studying now (history & french) I would drop out and go to culinary school! My life goal is to open a bakery someday. I am going to Paris for 10 months this fall to study history at the Sorbonne --if i can get an apprenticeship to a French baker I would pee my pants. For serious. I especially love baking, even though i can't eat most of what i eat because im allergic to wheat, but Giada, Ina, and Michael Chiarello, and Clotilde are my culinary heroes, and i strongly believe that salt and lemon zest can make everything better! Even term papers on pre-modern Vietnamese coastal trade! And I am currently in the process of creating a cookbook all about Beets. AKA "The Beet Book" look for it to hit shelves in September.. haha. I wish.
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Sunny 1 year, 11 months ago said:
Thanks for being my cooking buddy. I look forward to trying some of your recipes. Good luck in Paris - hope you bring back some fabulous recipes to share. = )
Julesong 2 years, 1 month ago said:
Just wanted to say hello! :)
Michellem 2 years, 3 months ago said:
Hey just wanted to let you know there is some new activity on the fuel for runners group! M
Meltingwok 2 years, 6 months ago said:
Oh lord, i've not come in for ages, and am sorry i've not responded to your question regarding my frittata post. Anyhoo..
Galangal : similar to its cousin, ginger, the galangal appears to be larger and pale in color, its highly aromatic and has a more delicate flavor than the ginger, with a sweetish taste. I hope you find this at your local Asian market, usually packed in a steroform pack. Use sparingly as they may taste quite medicinal.
Belacan powder : Also known as shrimp paste powder. Look at the dry good section where they sells packets of prepared instant sauces. It comes in a plastic baggie, with small cubed blocks and its labeled as "Belacan". You'd bring them home and pound them into powder form before cooking. Also, they do come in a paper wrapped square block (usually wrapped in white colored paper), and you would cut into desired pieces before you use them. I prefer the prior form -small wrapped cubes in a plastic baggie (prolly have some 12 small cubes).
Hope this helps, cheers !:)
Chefjohn 2 years, 6 months ago said:
We do cod with a pineapple and coconut mild reduction. It is finished with chives and served over rice.
Chef John
Ironchef 2 years, 6 months ago said:
Glad you liked the scallops. Like you discovered, the sauce is pretty versatile with different types of seafood. Try it with fresh halibut or wild salmon.
Paige_eliz 2 years, 6 months ago said:
Thanks for the compliments on the blog! I do pay for the hosting, but the Wordpress platform is opensource, aka free. You just need the proper webspace to install it to. I know a lot of food bloggers use Blogger - it's a pretty good place to start out.
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People are Talking
Posted by Annieamie about Mediterranean Rice
A great recipe here! I can't believe how lucky I feel for finding it. Thanks for posting this for all of us!
Posted by Omshivs about Lemony Beet Seed Bread
Wow! I want to try this. Not too sure if I can get tinned beet in london though?? Not seen it before...
Posted by Shelleybeanz73 about Double-d Carrot Muffins
These look great, think I'll give them a try sometime this week. Thanks for sharing.
Posted by Chickpea_chef about Galette Des Rois
yup! every thing's made in a crummy dorm kitchen with a fickle stove---but i am FINALLY home for the summer---and I have the blessed KITCHEN AID once again!! electric tools re
Posted by Kristopher about Ricotta Easter Pie
This is awesome. Great photos too.
My Places
- Silver City Pub
Silverdale, WA - Cyrus O'Leary's
Spokane, WA - Lemolo Cafe and Deli
Wenatchee, WA - Agua Verde
Seattle, WA - Rockwood Bakery
Spokane, WA - Haymarket Cafe
Northampton, MA - Zorba's Cafe
Washington , DC - PF Chang's China Bistro
Spokane, WA - Palm Court Grill (Davenport Hotel)
Spokane, WA - Blackbird Bakery
Bainbridge Island, WA
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