-Renee Erickson, James Beard Award-winning chef and author of A Boat, a Whale & a Walrus Offering a detailed plan for getting dinner on the table, no matter how busy your day has been, Peter Miller reveals five brilliant ways to cook a group of indispensable ingredients. The restaurateur extraordinaire Renee Erickson (of Sea Creatures restaurant group, co-founder of The Walrus and the Carpenter, The Whale Wins, Barnacle, Bar Melusine, Bateau, Rana e Rospo, and the new Deep Dive in the Amazon Spheres ) was gracious enough to share with us her favorite recipes using VJ spices during our recent lunch. Adapted very slightly from A Boat, A Whale, and A Walrus, by Renee Erickson Renee’s original recipe calls for spot prawns, but they’re highly seasonal and tough to find outside the Pacific Northwest, and anyway, this is delicious with any shell-on large (31/35) or extra-large (26/30) shrimp. Renee Erickson’s Sautéed Dates Author Notes: Though these sautéed dates are a sound match for a bubbly drink (Erickson serves them next to a pile of ricotta), Molly Wizenberg also likes to eat the dates over yogurt for breakfast. Listen to Renee Erickson — chef-owner of four of Seattle’s most extraordinary restaurants and the author of a new cookbook — and you’ll hear her use one word more than any other: care. Renee Erickson cooks like a woman, with generosity, sensuality, and style. When Renee Erickson opened her first French-inspired restaurant in Seattle, Boat Street Café, she was barely out of college, winging it in a major way with the support of friends and family, but not much else. See what Renee Erickson (markreneee) has discovered on Pinterest, the world's biggest collection of ideas. This led me down a rabbit hole of English style donuts, and I finally found a recipe for justin gellatly’s custard donuts, which seemed close to what I recall general porpoise’s donuts’ quality to be, and from which this recipe is adapted. RENEE ERICKSON is the chef-owner of Seattle's Boat Street Café and Boat Street Pickles, and co-owns The Walrus and the Carpenter, The Whale Wins, and the Narwhal Oyster Truck. See what Renee Erickson (renee0613) has discovered on Pinterest, the world's biggest collection of ideas. Renee used local Baja shrimp to make the recipe at Rancho Pescadero. In an interview with General Porpoise’s owner, Renee Erickson, she said the team styled their donut recipe off of an English-style custard filled donut. In this charming book she shares everything—stunning images, wonderful stories, a passionate philosophy, and her recipes … JESS THOMSON is a Seattle-based freelance writer and cookbook author who has written for Sunset , Cooking Light , Edible Seattle , and Seattle Met magazines. Renee’s original recipe calls for spot prawns, but they’re highly seasonal and tough to find outside the Pacific Northwest, and anyway, this is delicious with any shell-on large (31/35) or extra-large (26/30) shrimp. These dishes are all made for sharing, feature just a handful of easy-to-find ingredients, require only the most basic kitchen tools, and are so easy you won't even need a recipe to make them.


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