Chef Karen Binkhorst brings Allrecipes to life

Allrecipes' What's Cooking event had to serve food, and Chef Karen Binkhorst delivered. A catering chef with a loyal following in Seattle, Chef Karen knows the Allrecipes staff well. She's catered a few events for them, and this time, she mixed up her recipes with a few Allrecipes' cooks recipes to show just how good the recipes are.

Chef Karen literally ran away from home and was kicked into culinary school by the inspiration of someone who could see that she had true talent. The food that told her she could cook: hummus. Homemade hummus. It was as if she had "died and gone to heaven at the first bite," she said, with a nostalgic roll of her eyes.

So from culinary school, she worked in hotels, clubs, and catered huge events. She set herself a goal: be the head chef or own her own restaurant before her 35th birthday. Just months before her 35th birthday, she became the executive chef at a high end club in Seattle. Why Seattle? It was on the way to Alaska, where she thought she wanted to go. But, lucky for us, she fell in love with the city and has stayed.

Chef Karen quickly found out it wasn't for her. The bottom line for that business was money, and that superseded decisions she wanted to make. So, she started her own business, Home Meals with Karen. She's been catering for fifteen years and is continually building her business.

Since I am aiming at being a chef, I asked her some practical questions. Some of her chef advice:

You don't know what you want until you know want you don't want.
Do your dream job. You might find that it's not actually your dream.
Don't accept lower standards because you're a woman chef. Hold high standards.
Keep on plugging away.

Chef Karen is not a shy woman, and she knows her food. The snickerdoodle crusted peach cobbler was her dessert contribution, and by the time I finished our interview, there wasn't much cobbler left to sample. The crumble I had was scrumptious -- sweet, firm cookie atop a tart-sweet peach slice. Can't complain about that. I wonder if I could crash her other catering events.

Allrecipes' Richard Kozel knows where to get the recipes

I bet you've done this: get online, log onto Allrecipes, scroll through some recipes. First, you were looking for a specific recipe. Then you saw a link to another recipe. Then you linked to another. Soon, you're looking at recipes for the best pimento cheese spread, pork chops from Venezuela, and award-winning barbecue sauce. Then your sig-other come in and says, "did you decide what to make for dinner?" Oops. More time lost exploring Allrecipes' databases.

Well, have you ever wondered about the database and how it stays up there? Who populates it, and who organizes it? Richard Kozel and his team does. I met Kozel at the Allrecipes "What's Cooking" premier, and he took a few minutes to chat with me.

Kozel has a Master's degree in library science, and that's a good thing. His team maintains, organizes, sorts, and tracks thousands of recipes on the number-one online recipe database. He makes sure that word searches, links, and databases provide on-topic, relevant, useful information. He likes to read reviews to recipes, not to correct them, but to make sure they apply to the recipe.

At home, Kozel is an avid cook. He even maintains his own Allrecipes account. He has worked in restaurants, so he finally gets to pair his passion for food with his talents in database and information storage. Cooking, he says, "is never not fun."

What keeps him in Seattle, besides Allrecipes? The city is so vegetarian friendly. He says there are lots of options here, from Thai to Ethiopian and to the Dahlia Lounge.

"Try the handmade vegetarian pasta. It's creamy and delicious," he says about Dahlia Lounge. Okay, maybe I will.

Allrecipes staff is remarkably like us. Full of food lovers and home cooks.

From my friends

I have been fortunate to be surrounded by talented friends.

Laura Hunter and I shared a few years in Hong Kong while our parents worked together. She is a talented photographer and foodie. She and I recently worked on tofu curry recipes, and hers is absolutely breathtaking. Check it out.

Small wallet, Big Appetite's Thai Tofu Curry

I made an attempt, too, but hers looks and tastes much better! She may have had some kitchen near-disasters, but this curry is worth it.
Good thing she didn't give up.

Copacabana has rooftop view but skip the food

I have walked past it at least 300 times last summer. Adorned with brightly-colored sun umbrellas, Copacabana seems to issue a siren's call when the umbrellas pop out in the hot sun. Bolivian food sounds good on a hot day. Pair some seafood with a sweet sangria, and you'd have a great evening. Well, that may be, but Copacabana wasn't the place for me.

On one of the hottest days this summer, I ventured into Copacabana with some family for a light dinner on a hot night. I can't fault the restaurant for the heat, which was stifling. The sun's heat couldn't be dampened by the bright umbrellas, which were spread out all over the balcony. As the sun set, the umbrellas could be folded down to enjoy the view, which was spectacular.

The menu was fair. Prices were between $12 and $18 per entree. Portions looked generous. We decided to order light to save room for drinks and dessert. The server gestered vaguely about the size of the entrees, so we wondered if we'd need more food. Good thing we didn't. She didn't return to our table, even when the food was served. We walked to the cashier/manager to pay after we tracked her down to get the ticket.

I ordered the Spanish-style Paella. Another guest ordered a Bolivian beef dish. Both arrived in a timely manner. The beef dish was seasoned, but the flavors fell just short of zesty. The beef was tender. The paella was interesting. The mussels were the smallest I've seen, and I'm a cheap shopper. There might have been five, but I can't be sure. The three larger shrimp were tender and cooked just perfectly. The tiny cocktail shrimp stirred into the chewy arborio rice contributed good flavor but were small enough to be missed. Too soon, the meal was finished.

We languished in the sun for a little while longer, waiting for our drinks to be refilled. After we were decidedly done enjoying the view and the heat, we tracked our server down, paid, and left. I was a little disappointed in the experience, but I should probably have had lower expectations. I'd spoken to a few people about it, and the conclusions had been similar: the food's not worth it.

I agree. Enjoy the view, but eat and drink somewhere else.

Importance of Good Knives

Having the right tools in the kitchen is incredibly important. A good knife makes cooking enjoyable. A poor knife makes cooking miserable, labor-intensive, and dangerous. A dull knife can ravage the food you're cutting, and if it slips off the food service and lands on your palm, it can cause extremely painful cuts. Make sure you equip yourself appropriately.

Recently, Chef Hal Decker of Masters Touch Kitchen posted this article. I think his advice is spot on. No need for me to say more.

Foodilicious: Know your Knife

David Quinn, Allrecipes Co-Founder, talks about success

David Quinn is not afraid of food or of being the first. A co-founder of Allrecipes, Quinn walked through the gathering at Allrecipes like a proud papa. He watched the Rouxbe Online Cooking School presentation by CEO Paul Bloom, and he commented that the videos enhanced the cooking experience. Bloom showed that Rouxbe's videos can be played on an iPad as well as streamed through your computer. Quinn looked impressed, and he said this could be the way that home cooks can cook alongside the chefs during the demos.

To my confused frown, he explained. A few years ago, inventors were attempting to figure out how to get video devices in the kitchen. Small televisions, counter-mounted video players, and hand-held recorders were explored. Now, it seems that Rouxbe's use of the iPad might solve that problem. Cooks can select the course they want to study, such as deboning a chicken, and they can stream the video while standing in front of their own chicken.

Quinn said the trick to Allrecipe's continued success is that they stay ahead of the trends. "Always ahead," he added. "It's about listening to what the customers want and giving them the experience they're looking for."

Yah, I'd say Allrecipes listens. They've introduced a subscription level to the basic site, and this provides an enhanced experience to sorting the database of recipes based on certain criteria. It is also more interactive. Customers asked for it. Allrecipes delivered.

CSN says "Thanks for Reading"

A few months ago, I had the rare and incredibly fun opportunity to get a $40 gift from CSN.com. I purchased an Analon saucier and a food thermometer. I know, they're not romantic, but they're so practical. I rave about my saucier all the time. I heat milk and soup for one in the little pan, and it's fantastic. It's heavy-weight, like a Dutch oven, so things don't scorch easily at all. You really have to abuse the temperature to burn your food, and I love that little safety buffer. I admit that there times that I get a bit distracted in the kitchen, after-all. 

Well, this time, CSN has given me the opportunity to pass the gift along to you. So, what do you have to do to win? You just have to enter! I will randomly select one reader who responds to this post who can explain why my blog is called Peas on Moss. The answer is in a (long) entry that I wrote at the beginning of the blog. See if you can find it, and then explain it to me :)

Enter away! I'll be picking a winner on August 30th. You can't win, if you've won previous contests. Oh, and you must "follow" my blog and be a fan on Facebook to be eligible. 

Enjoy readers, and get yourself a saucier or something useful (think knives, spatulas, tongs, hot pads, thermometers).

Spokane, WA - Food treasure-trove yet untapped

At the beginning of June, we had the opportunity to visit Spokane when we dined at the Big Table. Kevin Finch, the founder of Big Table, had invited us to join the community meal and to tour Spokane. He provided a wonderful itinerary for us, which I am attaching below.

"Sunday night: Tacos Tumbras downtown. On the way up to our house on the South Hill, drive or walk through Manito Park / Duncan Gardens.
Monday:  Taste (order Doma coffee… let me know what you think, twice baked Almond Croissant) Get them to go and walk to the Steam Plant and explore a bit inside… then on to the Davenport Hotel… break out the coffee and (for you Kimberly) the croissant. The lobby there is brilliant but the coffee served is standard Starbucks. Consider buying some of the Bruttles peanut brittle if the shop is open."

Although it could seem restrictive, it is a handy way to see a city in a limited amount of time. I thought it was a creative way to get a friend's perspective of the city.



Kevin is a food lover, just like me. His office is covered in cookbooks, chefs' memoirs, and ideas for books and recipes. I photographed his book case and this little stack of books that represented his current reading list. I think his wife should take away his Amazon credit. But, it also showed that he knew a little something about food, and he knew a lot about what he enjoyed eating. That's why we enjoyed following his suggestions.

We arrived in Spokane on Sunday night and dined at Tacos Tumbres. The food was fresh and made to order. It was a pretty slow night for the staff, so we had plenty of attention. When we were finishing up, a few more guests began arriving.

The next morning, we went to Taste for breakfast pastries and lattes. I had the twice baked almond croissant, which was crispy and sweet. The almond flavor wasn't overwhelming, but it was present. The twice-baked feature enhanced its crisp texture, but some parts of the pastry were really hard. It was rich and satisfying. I forced myself to save some of the pastry for a later morning snack.
The latte was foamy, but since the drink was probably made with a single shot, it tasted pretty milky and was not as strong as I usually take lattes.

The ambiance of the cafe was warm and bright. Light green table mats, fresh flowers, and unique salt and pepper shakers were on most tables, giving the cafe a homey feel without looking kitchy.  Taste also offered afternoon foods, including breads, bars, cookies, salads, soups, sandwiches, panini sandwiches, Bobotie, shepherd's pie, and macaroni and cheese. Lasagna and moussaka were also on the menu.  The lunch items looked pretty tasty. Some items were labeled gluten-free and vegan, so it took the mystery out of menu reading.

After walking around town for a while, we went to Sukiyaki Inn for lunch. According to our little tourist map, this restaurant is the oldest Japanese restaurant in Spokane. Sukiyaki had a fair assortment of sushi and lunch specials, so we enjoyed freshly rolled sushi and a generously portioned Bento with teriyaki salmon. The service was attentive and polite, and the restaurant was decorated in a predictable Japanese red and black color scheme. Nothing really jumped out about the food, but it completely met our expectations and was enjoyable.


We ate at the Big Table's dinner that evening. We don't get to enjoy such exquisite cooking every day, so it was a special treat for us. The food is provided by Sysco and several other vendors, and it is prepared by chefs who donate their time and amazing talent. The service is done by the previous dinners' guests and by people who support Big Table's mission. You can read my write-up about Big Table here.

The next day, we went to Sante for breakfast before we left town. Kevin suggested it as a place to visit, and one of the guests we dined with the night before told us that we better eat there before we leave. I'm so glad they did.

Sante is a restaurant and charcuterie that defies anyone who says Spokane lacks a food culture. Upon entering the space, which shares the block with a popular bookstore, you find yourself transported to a quaint European-style restaurant that seems very much at home in Spokane. During the morning it seems relaxed, but at night, be prepared for fine dining.

We ate breakfast - an egg white omelette with spring onions, peppers, leeks, red pepper confiture, fontina, and potatoes; French toast served with house cinnamon and anise syrup; lattes - and we were full from breakfast for several hours. The large omelette was stuffed with vegetables, not just folded over a few well-placed peppers. The potatoes, piled on the plate, were roasted and crisp, but not burnt. The eggy French toast was thick, moist, and sweet from the anise syrup. I usually skimp on syrup in favor of tasting the egg batter, but this time, I poured the whole 2-ounce pitcher of syrup on my toast after one taste. The latte was hot, foamy, full of espresso. Service was courteous, the restaurant was brightly lit, and our server knew the menu extremely well. He was comfortable making suggestions and explaining menu selections.  It was quite a start to the day. I think I'd go back to Spokane just for breakast at Sante.

Spokane is a nice, small city. It has a strong, if smaller than Seattle's, food community. The advantage is that you'd get to know businesses well, even if you didn't see them often. The disadvantage is that many leave for Seattle, where the grass really is greener (it rains more). Spokane is worth the drive for the food.

If you go, I recommend:
Taste Cafe & Gourmet To Go
180 S. Howard St. Spokane
509-469-2929
Sane Restaurant & Charcuterie
404 W. Main St. Spokane
509-315-4613

Weekend Plans

Just a hint of what's to come on Peas...Can you guess where I've been?

I've been reading Chef Ryan Miller's blog lately. And so should you. 

Allrecipes Staff Feature: Carl Hanson

Carl Hanson isn't your ordinary foodie. Or is he? This food writer turned dot-com copywriter didn't find his calling in life in the traditional corporate world. So what did this brilliant man do to find out what type of job turned his dials? He got more schooling.  "It just all worked out," he says humbly of his transition back to student life. He studied at Boston University's Master's of Liberal Arts in Gastronomy program and worked for the law school. Before you try to eat your hand in jealousy, just read on. While at the program, Hanson had the chance to meet Julia Child, Jacques Pepin, and Jancis Robinson. Laughing, Hanson described his opportunity literally eat scraps from Child's plate. "We were sitting next to each other [at a luncheon]. She didn't want to finish her meal, so she turned to me and asked if I wanted it."  

What Hanson loved about the Gastronomy program was the emphasis on the relationship between food and the human experience. He speaks enthusiastically about his interest in the emotional meaning of food. 

"It's about moving towards relationships between a community and the food it eats," he explains.  

And how does Allrecipes fit in? After some searching, Hanson found this job, and it seems like a perfect fit, pairing his passion for food and community.

"Allrecipes is a way for people to experience food from other regions and to share their food experiences with others," he says. When the website visitors get excited about the food, when they build their personal recipe boxes, Hanson gets excited. His particular expertise is in wine and cocktails, and he plans on developing that portion of the Allrecipes site this year. He wants to give readers the opportunity to communicate more about food and wine and to explore the relationship between them. 

AllRecipes Staff are all foodies (big surprise!)

Last week, I had the unusual and thrilling pleasure of attending an AllRecipes premier of What's Cooking, their newest innovation in getting the home cooking community connected. I wrote a piece for Examiner, but I wanted to talk about the staff at AllRecipes.

If you're like me, AllRecipes is one of those sites that you visit when you're looking for dinner solutions, recipes for regional foods, and for different ways to create your favorite dish. I have a rolling recipe list of items that I have to search for frequently. I, like family members and readers of mine, use AllRecipes as often or more often than the cookbooks that gather dust on my shelves.

It's so easy to search a recipe based on the name, the ingredients, or the popularity. Then all you do is print it out. You can even print it with the nutritional facts, which is a favorite feature of mine. I love my cookbooks, don't get me wrong, but it's nice to have a printed recipe that I don't have to be afraid of smudging with oil, chocolate, or berry juice, which manage to cling to my fingers no matter how many bar towels I have hanging all over my kitchen.

I feel like I've gotten to know different home cooks by reading the comments, introductions, and thoughts about recipes. But have you ever wondered about the staff that makes the recipes available on the website? How do recipes get featured? Who controls the database? Do the staff have "secret" identities on Allrecipes to share their favorites? How did they get the dream job of the century (for me)? What do they cook at home? Where do they dine out? Thankfully, the staff didn't mind that I asked all these prying questions, and for the next few days, I'll be featuring one of the staff members who has willingly shared a little of his or her life and career with me.  So, Read on! And check out Allrecipes for their latest features and for the What's Cooking series. Who knows? Maybe you'll be featured someday!


This wall is a picture of all of the Allrecipes staff with their pick for their favorite food product - chips, vegetables, chocolate syrup... everything. So yes, Allrecipes staff is made up of foodies. And you know what? They're proud of it.