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May 5, 2017     West Seattle Herald
Kitchen Talk: A mother's true love
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May 5, 2017

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Kitchen Talk: A mother's true love | West Seattle Herald / White Center News Skip to Main Content Area Friday, May 5, 2017 | Broken clouds, 57.2 °F search Letters Sign in Subscribe Contact Us Front Page News Features Sports Opinion Police Blotter Leaders, do-gooders and innovative businesses recognized at West Seattle Chamber of Commerce’s annual Westside Awards Breakfast By Lindsay Peyton Maria Groen turned her acceptance speech ... Duwamish River Opportunity Fund to provide $250,000 for community-initiated projects For many years, the neighborhoods along the Duwamish River ... Chief Sealth pounds West Seattle in playoff tuneup By Tim Clinton SPORTS EDITOR What a way to tune up for the ... Amanda's View: Colosseum and memoriam By Amanda Knox Approaching Century Link Field in a throng of ... Police Blotter week of 5-1-17 Shattered glass, but no entry When police officers arrived on ... Features Good for you: Mom was right Kitchen Talk: A mother's true love Westside-O-Rama West Seattle Entertainment Guide Marc Lainhart is a prospector in service to spirit Smart investing can help you keep moving toward your goals Sunset of the week 5-1-17 Pat's View: Hanging Shoes Good for you:The Unscrambling of Eggs Kitchen Talk: Eggsactly what you need Happenings in the Heart of West Seattle Jennifer's View: Meet the new SW Precinct Crime Prevention Coordinator Can you free yourself of some investment-related taxes? Sunset of the week 4-24-17 Pat's View: Mannequin What’s on tap? Ounces serves up only the best -- exclusively from Washington Pat's View: Slogans Sunset of the week 4-17-17 Rock the House and Day of Giving are coming up fast You Are What You Eat - Don’t cry for me — I’ll be in Argentina! The cake that won $10,000; 'Baked' custom cake boutique comes out on top Pat's View: Rickle’s Tickles Sunset of the week 4-10-17 Teach Your Children Well … About Finances and Investing Happenings in the Heart of West Seattle Pat's View: Almost Real News Salty's Seafood GrillsTuscan Minestrone Soup was one of my mom's favorite things in the entire world. Kitchen Talk: A mother's true love 05/05/2017 updated 18 minutes ago By Chef Jeremy MacLachlan I never REALLY knew what true unconditional love was until I had my own kids. In writing this blog I reminisce about all the times I screwed up, said something wrong or wasn't on my best behavior but my mom was always there with love support and patience. I am dedicating this month's blog and recipe to my mom because of all her sacrifices, guidance and true love. Living in a blue collar family we always had some interesting meals. My mom would come home and try out a new casserole on the family every week. Some of these concoctions went into my culinary database (Tamale Pie) and some made me learn what not to do (Taco Casserole). No matter what the meal was, we always had some sort of vegetable or healthy supplement on the side just like Salty's mom talks about in her blog, Your Mom Was Right. This month I am featuring one of my mom's favorite things in the entire world, Soup! This soup is one that we had in Italy and features fresh vegetables that you can soon find at all your local markets and grocery stores. Tuscan Minestrone Serves 8 1 pound sweet Italian sausage, casing removed 1/4 cup olive oil 1 onion, small dice 1 fennel bulb, small dice 2 carrots, peeled, small dice 3 cloves garlic, minced 1 bay leaf 2 tablespoons tomato paste 1 cup chardonnay 32 ounces chicken broth 2 each 28 ounce cans San Marzano tomatoes 1/2 teaspoon celery salt Black pepper to taste 1/2 cup small pasta (datalini, orzo, couscous or macaroni) 1 14 ounce can garbanzo beans 2 sprigs fresh thyme 3 sprigs fresh flat Italian parsley, chopped Salt to taste Torn rustic bread, garnish Olive oil, garnish Heat a large soup pot over medium heat. Add sausage and olive oil and cook until sausage is brown and crumbled. Remove sausage with slotted spoon and put in bowl. Set aside. Add onion, fennel and carrot to soup pot and cook over medium heat until slightly softened. Add garlic, bay leaf and tomato paste and cook 2 minutes. Add white wine and cook 2 minutes or until wine smell is gone. Return cooked sausage to soup pot. Add chicken broth, canned tomatoes, celery seed, black pepper, pasta, garbanzo beans, thyme and parsley. Turn heat to medium low and simmer for 1 hour. To serve add 4-5 pieces of torn bread to bottom of bowl. Ladle soup over top of bread and finish with a drizzle of olive oil. Enjoy!! (Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at We encourage our readers to comment. No registration is required. We ask that you keep your comments free of profanity and keep them civil. They are moderated and objectionable comments will be removed. View the discussion thread. Please send us your news tips, photos or ideas of how we can better cover your neighborhood. Email us at or TEXT news tips to 206-459-6717 Receive updates on news and events in the West Seattle neighborhood via Twitter! Web development by Freelock Computing © 2017 Robinson Communications Inc. All Rights Reserved. Contact Us Terms Home Delivery Media kit available on request -- contact window.fbAsyncInit = function() { FB. FB.Event.subscribe("edge.create", function(href, widget) { _gaq. }); }; (function() { var e = document. e.async = true; e.src = document.location.protocol + '//'; document.getElementById('fb-root'). }()); _qoptions={ qacct:"p-04cWTlFWpKYdM" };