Chef John Ash

Tag: food

  • KSRO 2025 Culinary Cruise September 9-18, 2025

    KSRO 2025 Culinary Cruise September 9-18, 2025

    Join me on the KSRO 2025 Culinary Cruise This is an extraordinary cruise from Seattle through the Inside Passage to Alaska and British Columbia on Oceania Cruises. We will be on The Riviera; a smaller, more spacious, luxury cruise ship limited to 1,250 people. Designed for culinary and travel connoisseurs,…

  • Lamb Burgers

    Lamb Burgers

    Serves 4 This North African-inspired burger is delicious grilled.  3 garlic cloves1 1/2 teaspoons ground cumin1 teaspoon ground coriander1 teaspoon smoked paprika1/2 teaspoon ground cinnamon1/2 teaspoon red chili flakes1/3 cup finely chopped cilantro1 1/2-pounds ground lamb (not lean but we don’t usually have a choice)4 (6- to 7-inch) pita pockets2…

  • Quiche

    Quiche

    With the Olympics in Paris right around the corner, French recipes seem in order.  One of my favorites is Quiche with all of its variations.  This was one of the first recipes I learned to make. Its great appeal is that almost anything can be added to flavor it and…

  • Rhubarb Crisp

    Rhubarb Crisp

    Rhubarb is one of the garden’s gifts of Spring and early Summer.  This simple Crisp is a great way to enjoy it. Makes 6 to 8 servings For the filling: 2 pounds fresh rhubarb trimmed and thickly sliced crosswise3/4 cup granulated sugar2 tablespoons chopped candied ginger2 teaspoons grated orange zest2 tablespoons…

  • Not Your Ordinary Burger

    Not Your Ordinary Burger

    A little history about burgers.  According to Alan Davidson in his wonderful encyclopedic book The Oxford Companion to Food (Oxford University Press 1999), the word “hamburger” first showed up in print around 1890.  Cooked, flavored patties of meat however date a long way back and appear in many cuisines.  It’s…

  • Portobello Mushroom Burgers

    Serves 4 You can cook the mushrooms in a preheated 400° oven or on a grill over moderately high heat. 4 large portobello mushrooms1/3 cup extra-virgin olive oil2 tablespoons Balsamic vinegarKosher salt and freshly ground pepperPimento cheese (recipe follows)4 soft brioche or other hamburger bunsTo top:  Slices of tomato, iceberg lettuce leaves,…

  • Nectarine Slump

    Serves 6 – 8 Although there is a great debate on what makes a “Slump”, the definition seems to be that slumps or grunts are simmered on top of the stove rather than baked in the oven. They are topped with dumplings that steam and expand on top of the…

  • Simple Weeknight Pastas

    Simple Weeknight Pastas

    Pasta is one of those go-to meals when you don’t have a lot of time and you can look for inspiration in your pantry.  While pasta is often associated with Italian cuisine, its origins date back much further. Some historians believe that pasta was first invented in China over 4,000…

  • Wild Spring Greens

    Wild Spring Greens

    I give a tip of the hat here to Euell Gibbons whose 1962 book “Stalking the Wild Asparagus” opened my eyes to wild food.  Asparagus has an interesting history.  It grew wild along the Nile.  It was a delicacy to the Greeks, who introduced it to the Romans. The Romans…

  • OYSTER PO’BOYS

    This classic New Orleans sandwich is thought to be a version of the sub or hoagy of the Northeast using local ingredients. The origin story goes back to 1929, when a restaurant in the city served free sandwiches to streetcar drivers who were on strike and so were called “poor…