Kisaku - a neighborhood gem for sushi, South corner of 55th & Keystone Pl N and just off Greenlake
We started with hearty green salad and calamari and then dug into the rolls. The white soy paper roll in front is the Kisaku Roll: scallop, crab, mayo, flying fish eggs, soy paper, $7. http://www.kisaku.com
Friday, May 29, 2009
Tuesday, May 26, 2009
Rovers Charcuterie 101 & Burgundy wine classes engaging, enlightening, and so much fun to be a part of...
Rover's Wine & Culinary Classes for Saturday, May 23 included Chef Adam Hoffman's, Charcuterie 101 class.
Chef Adam walked us through an amazing terrine style pate baked in a water bath. What I really loved about this class was that he broke it down into what I would call "doable" steps for the home cook. That, (and with some exacting attention towards the nitrate formula) I love that I control the quality of ingredients involved in the recipes.
We also made linked sausage, and a silky duck liver pate a top crostini. Chef Adam also prepared a five pound pork belly slab that is soon to become this week's house apple smoked bacon. Yum.
Wine Director, Scot Smith walked us through seven wines, with an overview of the village, producer and some insight to the terrior specific to each region of Burgundy including pricey, Côte-d'Or.
http://www.rovers-seattle.com/
Chef Adam walked us through an amazing terrine style pate baked in a water bath. What I really loved about this class was that he broke it down into what I would call "doable" steps for the home cook. That, (and with some exacting attention towards the nitrate formula) I love that I control the quality of ingredients involved in the recipes.
We also made linked sausage, and a silky duck liver pate a top crostini. Chef Adam also prepared a five pound pork belly slab that is soon to become this week's house apple smoked bacon. Yum.
Wine Director, Scot Smith walked us through seven wines, with an overview of the village, producer and some insight to the terrior specific to each region of Burgundy including pricey, Côte-d'Or.
http://www.rovers-seattle.com/
Tuesday, May 19, 2009
Thursday, May 14, 2009
Kiyo's Seafood Enchiladas
In our test kitchen, we made amazing seafood enchiladas: the filling included halibut cheeks, shrimp and scallops. We roasted the Anaheim chiles and simmered the tomatillos for the sauce. Scrumptious!
Tuesday, May 12, 2009
Monday, May 4, 2009
Navigating my way btw Ferry Terminal Bldg & Japantown by train, trolly and bus. Found these pins for Kiyo
We hopped on to Bart from Union City, switched trains at Bayfair Station proceeding on to Embarcadero Station where we popped up & out to the Ferry Terminal Bldg. What a beautiful day for patio dining at Hogs Island Oyster Co. and some amazing seafood gumbo.
Directionally challenged..I got us on the F Line to Montgomery then caught the 38 bus out to 1581 Webster St.
Japantown is bustling especially at the Kinokinuya Bldg. Red bean crepes at Sophie's Crepes & Oyako donburi at Izamiyas. Stuffed & happy.
Sent from my iPhone
Friday, May 1, 2009
Thursday, April 30, 2009
Amazing eats at Hallava Falafel truck in Georgetown
Hallava Falafel, Airport Way and South Corson - parked right out front of the Corson Building.
There's just two things on the menu: Falafel and Schwarma. It was so sunny today, we took our sandwiches and bottles of water to the new neighborhood Oxbow Park there next to the train tracks. We sat in the bleachers for a scrumptious $7.00 lunchtime meal.
My falafel came with a combination of spinach and romaine, salted cucumber, sauteed peppers, tomato zucchini spread, pickle spear and cucumber yogurt sauce. Look for the bright yellow truck! On a sunny afternoon you can't beat it, what a great way to picnic!
Wednesday, April 29, 2009
Pacific Market Persian food a hidden gem in Lake City Way
Pacific Market is a tiny mom & pop restaurant and grocery. For amazing Persian food visit 125th & Lake City Way NE.
Khoreshte Fesenjan: Pomegranate molasses, walnut, chicken, shredded pumpkin. And, Khoreshte Ghaymeh Bademjam: yellow split peas, chopped beef, eggplant, dried lemons, tomato paste, turmeric.
Friday, March 13, 2009
Eating Down The Fridge
Today is the final day of my week long challenge to eat down the fridge. So, the challenge inspired by washingtonpost.com, A Mighty Appetite with Kim O'Donnel was put forth to us readers to reduce food waste and also save money by making do with what's already on hand in the pantry. I did whittle down some pantry staples and saved maybe $175, or $25 per day on miscellaneous food spending. Several bloggers reported how engaging it was and then described what gourmet meals they were dishing up, but I struggled especially after the third day. In fact I needed to make a run for green salad & vegetables a couple times during the week. I just have a whole lot of dried pasta and rice and very little protein. I'm clearly under utilizing my shelf-storage. It's got me thinking about canning and freezing now. This could be my new calling. I'm contributing my $175 savings to a charitable cause.
Tuesday, January 20, 2009
The Inaugural Luncheon Menu
Guests at the inaugural luncheon after Barack Obama was sworn in as the 44th president of the United States were treated to seafood stew, duck and pheasant, sponge cake and California wines.
And they toasted the new president with a Korbel Natural “Special Inauguration Cuvee” California Champagne.
The first course, a seafood stew filled with lobster, scallops, shrimp and cod, was served with Duckhorn Vineyards' 2007 Sauvignon Blanc.
The main course, a brace of duck and pheasant served with sour cherry chutney, molasses whipped sweet potatoes and winter vegetables, was accompanied by Goldeneye, 2005 Pinot Noir, from California's Anderson Valley.
Cinnamon apple sponge cake recipe to follow!
Guests at the inaugural luncheon after Barack Obama was sworn in as the 44th president of the United States were treated to seafood stew, duck and pheasant, sponge cake and California wines.
And they toasted the new president with a Korbel Natural “Special Inauguration Cuvee” California Champagne.
The first course, a seafood stew filled with lobster, scallops, shrimp and cod, was served with Duckhorn Vineyards' 2007 Sauvignon Blanc.
The main course, a brace of duck and pheasant served with sour cherry chutney, molasses whipped sweet potatoes and winter vegetables, was accompanied by Goldeneye, 2005 Pinot Noir, from California's Anderson Valley.
Cinnamon apple sponge cake recipe to follow!
Friday, January 2, 2009
Happy New Year 2009!
My Locavore Seattle CampaignMid way through 2008 I started journaling about this personal pursuit to eat within a 100 mile radius from wherever I might be living or visiting. I started calling it my locavore challenge, though it really has evolved into an ongoing campaign for me.
Here are my top 3 A-ha's:
1. I splurged on decadent items like fresh local eggs when eggs were my star ingredient. Local does taste better and generally, I found the farmer's market to cost less than at my grocery store.
2. I switched to a seasonal diet. Seasonality redefined the way I ate back then and continues to influence my grocery shopping habits today. Obviously I indulge in a few treats and I do enjoy going out to eat, but generally, I try to stick to my rule of selecting ingredients that experience the least amount of travel to me.
3. Most importantly, I am more informed about the what I eat. Today this campaign includes more reading, asking more questions and wrestling with a myriad of federal guidelines, farming practices & the ideals of sustainability.
Looking forward to 2009
My closest friends know that I've struggled with my weight for years now. I think they would agree that this campaign has helped to alleviate some of the "weighty-issues" that have so preoccupied my time. The locavore campaign has brought on a new and holistic self perspective to living, eating and finding real enjoyment from food. I am excited about the new year. My focus is to achieve optimum health through exercise and mindful eating, to practice wellness with family & friends and of course to have more fun too.
Thursday, December 4, 2008
Fuji Apples from Washington State
My Favorite Apple is the Fuji. It originated from Japan in 1962 and was introduced to the U.S. in the 1980s. This variety is a cross of Red Delicious and Ralls Janet varieties. A great all around apple, it holds its texture when baked and is excellent in salads. Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.Fuji 4131 - Decoding the PLU Sticker on Produce:
4131 conventional produce- four digit no.
94131 organic produce - five digit no. starting with 9
84131 genetically modified - five digit no. starting with 8
Tuesday, November 25, 2008
Local Winter Squash
I have a ton of recipes for preparing a variety of squash. There must be 50 tear sheets from a gazillion cooking magazines on file. Yet all I want to do is cut'em in half, scrape the seeds out and toss the halves into an oven warmed to 350.. and with no additional special treatment. It's crazy I know but I love the earthiness of just eating it plain and in the shell. Add freshly grated nutmeg over the top. Very simple.
I've tried this method with butternut, acorn, ambercup (like a small pumpkin), and I think the sweet dumpling.. it's whatever is in the farmers market bin on sundays, ($1/lb). One thought: stay clear of the pumpkin-carving pumpkins as they are difficult to manage, tough and stringy. They have a lower sugar content that makes them taste watery. Choose a smaller variety like the Sugar pumpkin instead.
Winter squash is a source of niacin, potassium, iron and beta carotene. 1 cup cooked (200g) is less than 100 calories. Add to your plate a favorite lean protein to give your squash a boost as it doesn't win in the protein catagory.
I bet it makes for good pie though... I'll be looking over those tear sheets again. Maybe there's a "crustless butternut squash pie" in our future!
I've tried this method with butternut, acorn, ambercup (like a small pumpkin), and I think the sweet dumpling.. it's whatever is in the farmers market bin on sundays, ($1/lb). One thought: stay clear of the pumpkin-carving pumpkins as they are difficult to manage, tough and stringy. They have a lower sugar content that makes them taste watery. Choose a smaller variety like the Sugar pumpkin instead.
Winter squash is a source of niacin, potassium, iron and beta carotene. 1 cup cooked (200g) is less than 100 calories. Add to your plate a favorite lean protein to give your squash a boost as it doesn't win in the protein catagory.
I bet it makes for good pie though... I'll be looking over those tear sheets again. Maybe there's a "crustless butternut squash pie" in our future!
Monday, November 24, 2008
Diestel Turkey Ranch in Sonora, California
I had an A-Ha! moment at PCC this weekend mulling over the fresh turkeys in the cooler. Which one will I choose? PCC carries the Diestel turkey brand. This ranch is one of last small, family owned turkey "grower-processor" farms in the U.S. Even though the birds are of differing breed, like the American Heirloom, essentially all the birds are coming from the same sustainable farm. Just knowing a little bit more about this farm has made me feel confident that I can buy a less expensive turkey knowing that it 1) ate a high quality vegetarian diet and 2) lived a longer livespan (giving it a chance to fatten up more naturally).
Something else great about this farm? They are eliminating the use of toxic chemicals, fertilizers and inorganic substances, conserve biological resources, reuse resources instead of laind filling and conserve on ground water. http://www.dietelturnkey.com/.
Something else great about this farm? They are eliminating the use of toxic chemicals, fertilizers and inorganic substances, conserve biological resources, reuse resources instead of laind filling and conserve on ground water. http://www.dietelturnkey.com/.
Friday, November 21, 2008
Recipes
Crustless Apple Pie
This would actually be considered a crumble though I lovingly refer to it as pie.
In one gianormous bowl throw in 5 heaping handfuls of sliced granny smith or any mix of apples that you have -cored but not peeled is preferred but not mandatory. If you have pear that would add a delicate balance, and quince paste would be a real spulge. Toss in a handful of brown sugar -eyeball about a 1/4 cup and keep adding to suite your sweet tooth. Continue with a spoonful of cinnamon, a pinch of allspice, a pinch of ground clove and a liberal drizzling of brandy (if possible). Mix and transfer to one big baking dish or use several individual sized oven bound dishes.
In another bowl, create a crumble topping by combining coarsely chopped walnuts or any combination of nuts that you have. 1/2 cup whole oats, 1/4 cup whole wheat flour, 1/4 cut packed brown sugar, generous pinches of salt, freshly grated nutmeg, ground cinnamon and 3 big pads of chilled butter (don't skimp) cut into small pieces. Use hands to combine and then layer over apples. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serve with a layer of fresh goat cheese.
Cranberry-Cornbread Stuffing
Make your cornbread a day ahead to take the edge off. Don't be thrown by the list of ingredients. Feel good about adding whatever you have in the pantry.
2 cups walnuts
1 stick butter
3 large onions, chopped small
1 bunch celery, chopped small (set aside a heaping handful)
bundle of fresh oregano, chopped
1 1/2 quarts chicken stock
cornbread, roughly crumbled (recipe follows)
1 loaf stale bread, crusts on & cut into cubes (10 heaping handfuls)
3 large eggs, lighten beaten
2 cups dried cranberries plus any other dried fruits in the pantry
1 bunch italian flat-leaf parsley, coarsely chopped
1 tablespoon salt (more to suite your tastes)
1 tablespoon freshly ground black pepper
a generous pinch of cayenne pepper
Step 1. 2 handfuls coarsely chopped walnuts or any combination of nuts that you have, toasted 8 minutes in 350 oven. Anticipate raising oven temperature to 375 for stuffing.
Step 2. Melt 1 stick of butter in a large skillet. Add 3 heaping handfuls each of onion and celery, both chopped small. Cook over medium heat til the onion is translucent. Toss in a generous handful of fresh oregano, at least 1/2 cup chopped and add a 1/2 cup stock. Let simmer and reduce by about half, about 5 minutes.
Step 3. Transfer onion mixture to large bowl and rough-cumble the cornbread and toss in the bread cubes. Add the eggs, pecans, dried cranberries, parsley, salt, black pepper, cayenne, and remaining stock. For more texture, you can add in a heaping handful of rough cut fresh celery and maybe a tart apple if you have it. Butter your baking dish and bake at 375 for 45 minutes or until the top is golden, crunchy and heated through.
cornbread fixins:
1/4 skimmed chicken fat or vegetable shortening
2 cups flour
2 cups coarse yellow cornmeal
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons salt
2 cups milk
4 large eggs
Step 1. Place fat in an ovenproof skillet and transfer to 425 oven.
Step 2. Wisk together your dry ingredients in one large bowl. In a second bowl, whisk together the milk & eggs. Pour the wet mixture into the dry and combine without over-working it (lumpy batter is good).
Step 3. Carefully pour batter into oven skillet - being mindful that the skillet is mucho HOT. Cook until the top is golden brown and the center appears dry when poked with a knife, about 25 minutes.
Consider serving a no cook cranberry relish on the side. Just combine into a food processor whole cranberries, fresh oranges cut into wedges (with skin on) add sugar, and the zest and juice of a lemon or lime to suite your taste. Get fancy by adding coarsely chopped nuts (preferably toasted), red onion & jalapeno pepper chopped small, grated fresh ginger and/or a handful of celery chopped small.
This would actually be considered a crumble though I lovingly refer to it as pie.
In one gianormous bowl throw in 5 heaping handfuls of sliced granny smith or any mix of apples that you have -cored but not peeled is preferred but not mandatory. If you have pear that would add a delicate balance, and quince paste would be a real spulge. Toss in a handful of brown sugar -eyeball about a 1/4 cup and keep adding to suite your sweet tooth. Continue with a spoonful of cinnamon, a pinch of allspice, a pinch of ground clove and a liberal drizzling of brandy (if possible). Mix and transfer to one big baking dish or use several individual sized oven bound dishes.
In another bowl, create a crumble topping by combining coarsely chopped walnuts or any combination of nuts that you have. 1/2 cup whole oats, 1/4 cup whole wheat flour, 1/4 cut packed brown sugar, generous pinches of salt, freshly grated nutmeg, ground cinnamon and 3 big pads of chilled butter (don't skimp) cut into small pieces. Use hands to combine and then layer over apples. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serve with a layer of fresh goat cheese.
Cranberry-Cornbread Stuffing
Make your cornbread a day ahead to take the edge off. Don't be thrown by the list of ingredients. Feel good about adding whatever you have in the pantry.
2 cups walnuts
1 stick butter
3 large onions, chopped small
1 bunch celery, chopped small (set aside a heaping handful)
bundle of fresh oregano, chopped
1 1/2 quarts chicken stock
cornbread, roughly crumbled (recipe follows)
1 loaf stale bread, crusts on & cut into cubes (10 heaping handfuls)
3 large eggs, lighten beaten
2 cups dried cranberries plus any other dried fruits in the pantry
1 bunch italian flat-leaf parsley, coarsely chopped
1 tablespoon salt (more to suite your tastes)
1 tablespoon freshly ground black pepper
a generous pinch of cayenne pepper
Step 1. 2 handfuls coarsely chopped walnuts or any combination of nuts that you have, toasted 8 minutes in 350 oven. Anticipate raising oven temperature to 375 for stuffing.
Step 2. Melt 1 stick of butter in a large skillet. Add 3 heaping handfuls each of onion and celery, both chopped small. Cook over medium heat til the onion is translucent. Toss in a generous handful of fresh oregano, at least 1/2 cup chopped and add a 1/2 cup stock. Let simmer and reduce by about half, about 5 minutes.
Step 3. Transfer onion mixture to large bowl and rough-cumble the cornbread and toss in the bread cubes. Add the eggs, pecans, dried cranberries, parsley, salt, black pepper, cayenne, and remaining stock. For more texture, you can add in a heaping handful of rough cut fresh celery and maybe a tart apple if you have it. Butter your baking dish and bake at 375 for 45 minutes or until the top is golden, crunchy and heated through.
cornbread fixins:
1/4 skimmed chicken fat or vegetable shortening
2 cups flour
2 cups coarse yellow cornmeal
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons salt
2 cups milk
4 large eggs
Step 1. Place fat in an ovenproof skillet and transfer to 425 oven.
Step 2. Wisk together your dry ingredients in one large bowl. In a second bowl, whisk together the milk & eggs. Pour the wet mixture into the dry and combine without over-working it (lumpy batter is good).
Step 3. Carefully pour batter into oven skillet - being mindful that the skillet is mucho HOT. Cook until the top is golden brown and the center appears dry when poked with a knife, about 25 minutes.
Consider serving a no cook cranberry relish on the side. Just combine into a food processor whole cranberries, fresh oranges cut into wedges (with skin on) add sugar, and the zest and juice of a lemon or lime to suite your taste. Get fancy by adding coarsely chopped nuts (preferably toasted), red onion & jalapeno pepper chopped small, grated fresh ginger and/or a handful of celery chopped small.
Wednesday, November 19, 2008
Preparing an Eat-Local feast for Thanksgiving
My mind is a whirl with ideas for a mostly vegetarian thanksgiving. I am crazy for butternut squash, carrots, sweet potatoes and yams - everything can be roasted and tossed together or pureed for soup. Stuffing goes without saying. I always make a sweet and savory cranberry cornbread stuffing no matter what the theme of the dinner. And since we have apples a plenty, dessert will be a no crust apple pie. Instead of brining the turkey - it's going straight to the oven with a crust of freshly ground fennel, coriander, white peppercorns and kosher salt. Lemon halves and rosemary sprigs inside.
The romantic ideal of buying a farm fresh turkey within a 100 mile radius is just not economically feasible for me. I'm going to be more than thrilled to select an organically raised bird at PCC market for $3.50 lb.
Rustic presentation, beautiful in it's simplicity, is my MO for maintaining holiday sanity. This usually means a less aggressive/pared down grocery list, minimal day-of prep time and a coordinated cooking schedule that maximizes oven time. Thanksgiving at my place may not be ultra-gourmet but it will be scrumptious with heaping spoonfuls of local goodness and love, laughter and thankfulness a plenty.
The romantic ideal of buying a farm fresh turkey within a 100 mile radius is just not economically feasible for me. I'm going to be more than thrilled to select an organically raised bird at PCC market for $3.50 lb.
Rustic presentation, beautiful in it's simplicity, is my MO for maintaining holiday sanity. This usually means a less aggressive/pared down grocery list, minimal day-of prep time and a coordinated cooking schedule that maximizes oven time. Thanksgiving at my place may not be ultra-gourmet but it will be scrumptious with heaping spoonfuls of local goodness and love, laughter and thankfulness a plenty.
Wednesday, November 12, 2008
Veteran's Weekend in Bend, Oregon
I had a wonderful visit with my mom. We shopped, we walked, we ate scrumptious locally raised beef. That said, I didn't practice the 80% locavore rule and feel defeated.
For five days, I found it nearly impossible (for me) to choose from a local food shed - not even sure how I would have identified it unless it was printed on a menu. It's not easy. It requires a lot more intention and research than I was prepared to give. I think too that it created complicated situations at meal times and also behavior that didn't bode well (socially acceptable) with my family. So I let go and went with the flow.
The little home town that I grew up in - from K-12 - has become a thriving, economically strong (in appearance), intelligent and artistic small urban city. The beauty is in it's certain cowtown-ness that I hope sticks for a long long time. I am so proud to see that it is drawing restaurants with an afinity for locally grown produce and farmed raised animals. We have an artisan cheese farm. Redmond is really discovering it's natural potential to provide it's community. It used to be, back-in-the-day just about locally spun llama wool. Wow, it's so much more.
Wednesday, November 5, 2008
I'm giving up Haagen-Dazs
There are foods that I'm willing to part with this month - just so that I acknowledge that these scrumptious pints of ice cream are distributed from a source that is a long way from my house. Instead I'm making my own with eggs and milk that come from the farmers market on vashon.
On the flip side, I am struggling to give up diet soda. I know it's bad and I like it. If anything, I am more immediately motivated to reducing my recycling bin and cutting out excessive cans and bottles. The conflicting studies on whether the chemical bisphenol-A in cans and bottles is safe is also needling at me. There seems to be so many stories of late that say the Food and Drug Administration is ignoring scientific evidence and using flawed methods when determining a chemical widely used in baby bottles and in the lining of cans is not harmful.
I am travelling to Bend, Oregon for the rest of the week so eating out and grocery shopping will be a challenge, especially since my mom and I love to eat. Central Oregon is already experiencing freezing temperatures -- and I'll be craving comfort food.
On the flip side, I am struggling to give up diet soda. I know it's bad and I like it. If anything, I am more immediately motivated to reducing my recycling bin and cutting out excessive cans and bottles. The conflicting studies on whether the chemical bisphenol-A in cans and bottles is safe is also needling at me. There seems to be so many stories of late that say the Food and Drug Administration is ignoring scientific evidence and using flawed methods when determining a chemical widely used in baby bottles and in the lining of cans is not harmful.
I am travelling to Bend, Oregon for the rest of the week so eating out and grocery shopping will be a challenge, especially since my mom and I love to eat. Central Oregon is already experiencing freezing temperatures -- and I'll be craving comfort food.
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