When it comes to popular restaurants in Spokane, there’s no doubt that the Mustard Seed is among the leaders. For years, fans have enjoyed the restaurant’s delectable Asian dishes.
Reader Kimberly Thomas wrote in looking for a recipe printed in the paper years ago for the dressing used in the restaurant’s Asian slaw. The only Mustard Seed dressing I could find in our archives is the Ginger Dressing, as was published in “Spokane Cooks! Northwest” in 1998.
Whether this is exactly like the dressing served (and sold) at the restaurant is a subject of great debate. Still, it’s been a bit hit with readers over the years.
The recipe is simple to put together – just take it for a ride in the blender – and will last about a month in the refrigerator. Enjoy.
1 cup vegetable oil
2 1/2 tablespoons peeled and minced gingerroot
1/2 rib celery, chopped
1/2 teaspoon sugar
1/4 cup sesame seeds, toasted
1/8 teaspoon celery seed
1/2 teaspoon ketchup
Pinch white pepper
1/4 cup chopped onion
1/3 cup soy sauce
1/3 cup distilled white vinegar
Using a blender, combine all ingredients except the soy sauce and vinegar. Blend for 30 seconds. Then add the soy sauce and vinegar and blend for 30 more seconds.
Yield: About 1 pint.
Pink cookies, anyone?
Melanie Gering just loves the big pink cookies served at the Nordstrom espresso bar and wondered if we could snag a copy of the recipe “for these huge, addictive cookies.”
A quick call to Nordie’s revealed the cookies are made at Sweetwater Bakery. A call to Sweetwater, however, revealed a dead end. They don’t like to share their recipes.
Fair enough. So, anyone out there have a good substitute recipe that might soothe Gering’s addiction? If so, send it along via one of the methods listed below.