Brian Ziman

@brianziman

Building, Teaching, Giving. Pronouns:he/him ⚲P Also at @BrianZiman@mastodon.social Opinions are my own and do not represent any organization.

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Brian Ziman@brianziman· Apr 1

Beef tenderloin, topped with crab meat and butter, with asparagus, and my take on batatas bravas. Beef from Don & Joe's, fresh king crab from Pure Food Fish Market, potatoes and asparagus from Choice Produce, butter from the Creamery, and seasoning from World Spice. #cooking #PikePlaceMarket

A view from above of a white dinner plate. On the left side of the plate, a very thick piece of meat is topped with a large pile of crab (though you probably can't actually tell it's crab by looking at it). At the top of the plate is a rectangular slice of my version of batatas bravas, which I make by making thin slices of potato, pressing them into a glass baking pan, and topping with olive oil, picante smoked paprika, and other seasonings. The remainder of the plate is taken up by seven spears of asparagus.

Brian Ziman@brianziman· Mar 21

First attempt at cottage pie! It worked out pretty well, I think. #cooking

A top down view of a glass baking pan on a white countertop. The near half is empty after serving, with bits of caked on food. The far half is mostly covered with a layer of mashed potatoes with vertical ridges and slightly browned crispy bits. Where the cottage pie was served, you can just sea the filling peaking out from under the potatoes, primarily ground meat and small pieces of carrots. Through the empty portion of the pan, a cork trivet is visible.

Brian Ziman@brianziman· Mar 3

The best thing about being a grownup, is I can have Thanksgiving dinner in March, if I want to. Quail, hash brown casserole, candied sweet potatoes, green beans with bacon and onions, a pan sauce, and home made baguette. All from fresh ingredients from #PikePlaceMarket. #cooking

A top down view of a white dinner plate. At the top is a pile of hash brown casserole. To the right, a pile of mashed sweet potatoes. At the bottom a well browned semi-boneless quail, awkwardly posed. On the left, cut green beans with bacon and onions visible. Tucked above that are two slices of French baguette with a generous amount of butter. In the middle of the plate is a pool of a light brown sauce. The potatoes and green beans are also topped with some crispy onion straws.

Brian Ziman@brianziman· Feb 26

So glad to be home to #Seattle, and my kitchen and #PikePlaceMarket. I present (the remaining three quarters) of my grandmother's "meat pie" - basically a biscuit-topped beef stew. #cooking

A more or less top down view into a big cast iron pot. The pot was once topped with a strangely smooth, yellowish biscuit, non-uniformly spread across the top of the pot, but now the nearer quarter has been cut away. Beneath the biscuit, a brown gravy is visible, with peas, carrots, potatoes, and green beans in evidence. There are chunks of beef and onions present, I swear, but they are hard to see.

Brian Ziman@brianziman· Jan 28

I got to taste an 1894 Cognac at The Doctor's Office in Capitol Hill tonight! #Seattle

A photo of a bottle of cognac. On the neck of the bottle is the stamp "1894". On the label, it says "Croizet cognac fine champagne reserve royal".

Brian Ziman@brianziman· Jan 28

Course 6 from yesterday's meal was a flourless chocolate torte. That counts as cake, right?

Close up top down view of a deep white ramekin containing a messy square of flourless chocolate torte, with three raspberries "artfully" position atop it.

Brian Ziman@brianziman· Dec 27

Ode to Duck, sixth and final course: Duck egg creme brulee. #cooking

A photo from above of a small ramekin containing creme brulee. The custard is a pale yellow, and the inconsistently spread sugar is browned... in places.

Brian Ziman@brianziman· Dec 27

Ode to Duck, fifth course: seared duck breast with the shallot port sauce, duck fat fried potatoes, steamed broccoli, and some brioche and butter. #cooking

A photo from above of a white dinner plate. At the bottom are several slices of seared duck breast, partially covered with a brown sauce. To the left are a pile of potatoes cut into one inch chunks, skin left on, browned to varying degrees. At the top, some broccoli florets. And on the right, half a slice of brioche (untoasted) with a thick smear of butter.

Brian Ziman@brianziman· Dec 27

Ode to Duck, fourth course: Foie gras with a shallot port reduction, and toasted brioche. #cooking

A photo from above of a small white plate. The lower portion of the plate is filled with a piece of seared foie gras, and the upper portion with half a slice of well toasted brioche. Between them is just visible a rich brown sauce. You can see the fat from the foie gras spreading out over the lower half of the plate.

Brian Ziman@brianziman· Dec 27

Ode to Duck, third course: Spinach salad with smoked duck breast, pistachios, crumbled Wensleydale with cranberries, and a balsamic reduction. #cooking

A photo from above of a wide shallow bowl. A modest bed of baby spinach is topped with a drizzle of balsamic vinegar, and crumbled cheese, and pistachios. On the left are several slices of pink smoked duck, with a thick white cap of fat along the edge.

Brian Ziman@brianziman· Dec 27

Ode to Duck, second course: Cassoulet with shredded duck leg confit. #cooking

A photo looking down on a wide shallow bowl of cassoulet. There are chunks of pork belly, bacon, carrots, and white beans visible, but it's really hard to identify what's what. There's not much of a broth.

Brian Ziman@brianziman· Dec 27

Ode to Duck, first course: Sturgeon Caviar on a soft boiled duck egg. #cooking

A photo from above of a small white plate. On the left side of the plate sits a tea cup, the bottom of which is filled with dried lentils. Sitting on the bed of lentils is a duck egg in its shell, covered sloppily with a pile of black caviar. In the teacup, behind the egg, there's a small mother of pearl spoon visible. To the right side of the tea cup sits a well toasted stick of brioche.

Brian Ziman@brianziman· Nov 28

Sixth course, chocolate chip brownie, with a 10 year aged tawney Port. #Thanksgiving #cooking

A picture of a shallow gold rimmed dish with a single small brownie square in the middle. The surface of the brownie is dotted with a handful of visible chocolate chips. Next to the dish is a small squat glass with a ribbed green stem, filled with a tawny port.

Brian Ziman@brianziman· Nov 28

Fifth course, cinnamon cranberry chevre on butter crackers. #Thanksgiving #cooking

A top down view of a white plate. On it, are arranged four butter crackers, each of which is topped with a slice of chevre, whipped with cranberries and cinnamon.

Brian Ziman@brianziman· Nov 28

Fourth course, seared venison chops, with the port wine, cranberry, and shallot sauce. (Didn't get a picture of the jellied cranberry sauce of the third course). #Thanksgiving #cooking

A view from above of a white dinner plate. Crossing the plate are a pair of seared frenched venison chops, atop a coarse brown sauce.

Brian Ziman@brianziman· Nov 28

Second course, pan roasted quail, hash brown casserole, candied sweet potatoes, and green beans, topped with a red wine shallot sauce. #Thanksgiving #cooking

A top down view of a white dinner plate with food roughly divided into four quadrants. The upper right is hash brown casserole, topped with crispy french fried onions. The upper left is whipped sweet potatoes topped with crumbled bacon. The lower left is green beans with bacon and onions - okay, mostly just onions. And the lower right is a whole quail. In the middle of the plate, and slightly overlapping the quail, is a course brown sauce.

Brian Ziman@brianziman· Nov 28

First course, seared foie gras on brioche, with a port wine, cranberry, shallot sauce. #Thanksgiving #cooking

A top down view of a white plate. In the center is a piece of grilled brioche, with a heart shaped piece of seared foie gras on top. The upper left portion of the plate is covered with a course brown sauce.

Brian Ziman@brianziman· Nov 1

My version of chicken cassoulet. Not bad for a first attempt. Duck fat makes everything better. #dinner

A top down view of a white wide rimmed bowl. In the bowl is a dark broth with visible bits of bacon, pork belly, onions, and white beans. Atop the broth is a reasonably well-browned whole chicken thigh.

Brian Ziman@brianziman· Oct 24

A hearty pork and vegetable stew for a nice rainy #Seattle day. #dinner

A top down view of a wide rimmed bowl containing a thick stew. Chunks of pork, carrots, green beans, and peas are visible in the brown gravy. A spoon rests on the left side of a plate, while on the right side, there are three slices of heavily buttered baguette.

Brian Ziman@brianziman· Oct 6

Nice walk around #Seattle yesterday. It's always fun to find new angles of the Space Needle.

An upward facing view of the Space Needle against a clear blue sky, through the branches of trees, still covered in green leaves.

Brian Ziman@brianziman· Sep 15

The best thing about cooler weather is that I can get back to cooking my favorite meals. Tonight, I made pot roast! #dinner

A view from above of a white dinner plate. On the left side, there are slices of beef, at the top left are green beans with bacon. At the top right, three slices of homemade baguette with butter smeared on them. To the lower right, a large pile of baby carrots and chunks of onions. In the center of the plate, a heaping pile of mashed potatoes. Covering almost everything is a light brown gravy.

Brian Ziman@brianziman· Aug 21

Pork chop with braised cabbage and apples. #dinner

A top down view of a white dinner plate. Most of the plate is covered with braised shredded green cabbage, mixed with small chunks of apple, crumbled bacon, shreds of carrot, and some red cabbage. You can just make out the flakes of finishing salt, black pepper, and caraway seeds that season it. The top right portion of the plate has a large bone-in pork chop, just a little browned.

Brian Ziman@brianziman· Aug 19

I had a blast at #worldcon, but I'm so glad to be home to my own kitchen. Potato scallion pancakes with herbed cheese, smoked salmon, salmon roe, and dill; cucumber dill salad with a lemon vinaigrette; and roasted shishito peppers. #dinner

A top down view of a white dinner plate. At the bottom are two coarse potato pancakes, each topped with lox-style smoked salmon and a heap of salmon roe. You can just make out the herbed cheese between the pancakes and the lox. At the top right, there is a salad of thin slices of cucumber, and some thin slices of shallot. Both the salmon and the cucumbers are topped with dill. At the top left of the plate, there's a small pile of shishito peppers, slightly blackened.

Brian Ziman@brianziman· Jun 18

Now being seen in the wild in Seattle!

A close-up view of a sticker affixed to a public restroom paper towel dispenser. It has four vertical stripes alternating from left to right, blue, red, blue, red. At the bottom is a comic style illustration of a person holding a slushy drink and surfing on a sheet of ice. The main text says "Abolish ICE", and below that says "keep families together". The sticker has a sparkly sheen.

Brian Ziman@brianziman· Jun 10

My take on Masitas de Puerco. Fried chunks of slow cooked pork, with rice and beans, a garlic citrus mojo coleslaw, and baguette topped with a garlic and onion sauce. #dinner

A white dinner plate with three large chunks of browned pork in the lower part; to the left a mix of brown rice and black beans, with some chunks of bacon visible; at the top, a slaw of green and purple cabbage with carrots; and on the right, three slices of baguette topped with a mixture prominently featuring caramelized red onions.

Brian Ziman@brianziman· May 11

Batatas Bravas from the other night. Roasted seasoned potatoes. I used a ton of picante smoked paprika and it was spicy and wonderful. #dinner

A view of a square glass pan containing layers of thinly sliced potatoes. The top is well browned and there is visible seasoning throughout. A simple dish with a ton of flavor!

Brian Ziman@brianziman· May 3

My first attempt at feijoada. It turned out pretty well! #dinner

A photo taken at a low angle of a white dinner plate. Due to the angle, dominating the foreground are four half slices of orange. To the right, is a pile of sauteed spinach. Above the spinach is a pile of brown rice. And to the left of the rice and above the oranges is a pile of feijoada, with visible slices of chorizo sausage and some black beans. The rest of the feijoada is fairly indistinct. The feijoada is topped with toasted panko bread crumbs, since I didn't have any farofa.

Brian Ziman@brianziman· May 2

Pistachio crusted goat cheese with honey caramelized onions and crusty bread, then seared lamb loin chop with couscous, roasted vegetables, and chopped dates. #dinner

A view from above of a white dinner plate. On the lower right part of the plate sits a very meaty seared lamb loin chop, and to the top of the plate, a pile of couscous with bite-sized chunks of yellow squash, red bell pepper, red onion, and smaller pieces of chopped dates.

A view from above of a white plate. On the left is a small ball of goat cheese, encrusted with crushed pistachios. Next to the goat cheese, clockwise, is a pile of slightly translucent sliced onions. The right side of the plate is dominated by through thick slices of French baguette.

Brian Ziman@brianziman· Apr 27

Great shot of a Kenmore Air float plane about to take off on Lake Union. #seattle

A shot looking north out over the water of Lake Union, from the end of the Virginia V dock at Lake Union Park. Traveling from left to right, the main subject of the photo is a Kenmore Air 1953 DeHavilland DHC-3 float plane, preparing to take off. The plane is white with an orange stripe down the side of the fuselage. Its tail number is N87KA. To the left, the east side of Queen Anne hill rises from the water, covered in buildings on the lower two thirds, but with green trees above that. To the right of the plane, you can just make out Gas Works Park in the distance, with Wallingford rising slightly beyond it. Various boats are scattered here and there, including a white sail boat and a small green two person kayak. Above it all, a clear blue sky.

Brian Ziman@brianziman· Apr 27

Lasagna! Sauce is a scratch-made ragu bolognese, with carrots, onions, celery, and veal, to which I added tomatoes and spinach. It was very tasty. #dinner