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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Shop

Kale eBook
$2.99
[book]
Fresh Pantry COOKBOOK
$21.95
[Book]
Canning Labels
$9.00
[Product]

Articles

Seattle Magazine

Where to Dine Out Alone in Seattle

Seattle Magazine, Feb 2015

It may be the month of tables for two, but those of us looking for time to ourselves have options

Seattle Magazine

How to use Hemp Seeds in Your Cooking

Seattle Magazine, Feb 2015

Chef Colin Patterson of vegan restaurant Sutra Seattle gets creative with hemp

Seattle Magazine

Your Guide to the Best Soups in Town

Seattle Magazine, Jan 2015

Warm up to the best house-made soups on the menu

Seattle Magazine

Where to Eat for Cheap in Seattle and on the Eastside

Seattle Magazine, Jan 2015

49 delicious (and some superbly nutritious) meals out for breakfast, lunch and dinner
By: Chelsea Lin & Amy Pennington

Seattle Magazine

Le Pichet's Jim Drohman on His Love for Comté Cheese

Seattle Magazine, Dec 2014

KEY INGREDIENT :: Chef Jim Drohman of Le Pichet and Café Presse honors French tradition with Comté cheese

Fresh From The Blog

Le Pichet’s French Onion Soup Recipe

Posted March 7

1214frenchonionThis is the recipe for french onion soup perfection – that uber rich broth that holds velvety onions and is covered in burnt cheese. Le Pichet is in Seattle and a def must-visit if you haven’t been in some time.

For Le Pichet’s French onion soup (aka soupe a l’oignon gratinée or gratin lyonnais), chef/co-owner Jim Drohman uses at 14-month cave-aged Comté cheese, which has a strong, nutty flavor and smells slightly of the barnyard. On its own, the cheese is satisfying, but melted over a bowl of rich, French onion soup, it’s sublime. At Le Pichet and Café Presse, “duck jello” is added to the onion soup. Duck jello is the term Drohman uses to refer to the gelatin-rich duck juices that are left in the bottom of the pot when slow-cooking duck legs for confit. This sort of addition is typical of the French bistro kitchen, where nothing tasty is ever allowed to go to waste. Since most home cooks aren’t regularly cooking duck... Read more from the blog...

Events

Apr 11

1:00 pm
A Book For All Seasons
Leavenworth, WA

Book Signing in Leavenworth

I will be in eastern washington signing copies of FRESH PANTRY during "Taste Leavenworth" Culinary Crawl. I'll have some nibbles from Fresh Pantry: Eat Seasonally, Cook Smart & Learn to Love Your Vegetables, and it's a GREAT time to be in the cute Bavarian town of Leavenworth, too!

Apr 18

10:00 am
Swanson's Nursery
9701 15th Avenue NW

Celebrate Spring!

Celebrate Spring at Swansons: Get ready to dive into your spring landscaping projects at this design-focused weekend event! Join us for inspiring and informative seminars, delicious seasonal snacks from Seasons cafe and local food trucks, and a Read More...