About Amy

About Amy

I am a cook, author, and urban farmer. I currently live in Seattle. I am all for LIVING GREEN! I am also a speaker, teacher, TV show host and a handful of other 'jobs' that revolve around food, farms and the environment. Here is how it all began...

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Articles

Seattle Magazine

Tilikum Place Chef's Favorite Ingredient: Walnut Vinegar

Seattle Magazine, Oct 2014

A fortuitous souvenir brought back from France by her sister led Ba Culbert, chef and co-owner of Tilikum Place Café, to one of her dearest ingredients-walnut vinegar. While not a fan of other flavored vinegars, Culbert immediately loved how walnut vinegar has a "subtle and nuanced flavor that keeps dishes light."

Edible Seattle

Seeing Red - Preserving Cranberries

Edible Seattle, Nov 2012

By now, we know that the Pacific Northwest is an absolute cornucopia of farm fresh produce, so when I stumble on a new fruit or vegetable at the farmers market, it's a thrilling occasion. Last year I stopped in my tracks when I passed an unadorned table at the Broadway Farmers Market simply piled with big wooden boxes and a small bowl of cranberries. 

Edible Seattle

Quintessentially Quince

Edible Seattle, Nov 2011

The late-ripening quince provides us with the last canning opportunity of the year. Amy Pennington's recipe results in two delicious outcomes: a fragrant syrup, and a rich fruit paste.

Fresh From The Blog

DIY Christmas Gifts

Posted December 20

spiced pecansA lot of people have been asking me for recipe and gift-giving ideas this week, so I figured a round-up post was in order. Avoid the last-minute shoppers this weekend and spend time in your kitchen instead. These gifts can be elegant, feel special and are delicious. Make sure to package them simply – channel your inner Martha Stewart.

Preserved Lemons – Preserved lemons are a staple of Moroccan cuisine but can be used in most savory dishes calling for lemon. Tasting of muted lemon, with none of the sour tang, they add a subtle undertone to dishes. Meyer Lemons are just coming into season. They are thin-skinned and cure in the salt quickly, so you can still start this project this week and pass them on for holiday gift giving. HALF of one lemon fits perfectly in a small 1/4 pint jar, so you can knock out gifts quickly. Not to mention, you’ll be turning them on to a new ingredient that may just inspire them to get creative in the... Read more from the blog...

Events

Mar 15

5:01 am
my urban pantry
stay tuned!

Kombucha, Ginger Beer, Yogurt & Kefir - Homemade Fermentation

Seems like we're all moving toward healthier diets and incorporating pro-biotics into the mix. Come learn how to ferment delicious & safe recipes for yourself and your family at this 2-hour course on home fermentation. We will make kombucha, see Read More...

Apr 26

1:00 pm
my urban pantry
stay tuned!

Rhubarb Burst

Rhubarb .....Sure, they're great with strawberries and in pie, but let's dig a little deeper. Discover the hidden flavors of this spring vegetable in a 2-hour hands-on cooking class focused on this astringent vegetable. You will make sweet and Read More...