Seattle Bon Vivant

Got a few dull knives around? Read on!

For those of you in the Seattle area, a heads up that Sur La Table is offering free knife sharpening during the month of April at their stores, with a three knife limit. After the third knife, usual fees apply ($1 an inch).

Kirkland:
J.A. Henckels sharpening clinic:April 9, 11:00am - 2:00pm
Wüsthof-Trident sharpening clinic: April 30, 12:00 - 2:00pm

Seattle, Pike Place Market:
J.A. Henckels sharpening clinic:April 22, 11:00am - 2:00pm
Wüsthof-Trident sharpening clinic: April 23, 12:00 - 2:00pm

Or you can always take them to The Epicurean Edge in Kirkland. They do a fabulous job and carry a wide selection of some of the highest quality knives in the market.

Home Cake Decorating Supply Co.

For the past week or so, Megan, the very crafty Seattleite behind Not Martha has been working on making the cutest and tiniest cupcakes I've ever seen.

In one of her cupcake posts she mentioned visiting a Seattle cake baking supply store another blogger had recommended to her.

Since I had never heard of this shop, earlier today, with an hour to kill between clients, I drove to North Seattle to check it out.

Home Cake Decorating Supply Co. is a family owned business, in operation since 1960. You won't find a posh location or building, clever merchandising or fancy displays à la Sur La Table, City Kitchens or Williams Sonoma.

This store's key to success seems to be keeping prices low by embracing a little mess and doing without frills in a quiet North Seattle neighborhood.

Upon first look, I must admit to being a little put off by the apparent disorganization--there is a method to their madness--and stacks and stacks of stuff in all directions.

However, soon enough I realized that the Easter season had only just ended a couple days earlier. And since the shop is closed on Sundays and Mondays, this was what Home Cake looked like after a holiday weekend and baking shopping frenzy.

Soon enough I got over the mess, embraced the madness and became mesmerized by the overwhelming selection. There were cupcake tins in all colors and sizes, beautiful ribbons, silicone molds, French cake, madeleine and tart pans, flavorings,  sanding, coarse, colored and superfine sugars.

And talking about cupcakes, the cute and very colorful sprinkles selection alone--I especially loved the über tiny pink piggies, bunnies and hearts--will have you squealing and giggling out loud.

There were all kinds of chocolate and hard candy molds, the most fragrant almond paste, food coloring in a rainbow of shades, sugar flowers (the Johnny jump-ups and tiny pansies are gorgeous), icing tips galore and all sorts of baggies and boxes for packaging home made confections and baked goods.

The store is very popular among Seattle's caterers, chefs, professional and home bakers alike. I can see why this bulging at the seams shop in an otherwise nondescript part of the city (Maple Leaf neighborhood) has been in business this long.

It is baker's heaven, complete with stacks of Martha Stewart and In Style Wedding back issues dogeared for easy reference and quick inspiration.

For the hour or so that I was there wandering through the aisles business was brisk and I was amazed at the wealth of baking information Greil dispensed to her customers while assisting them with their shopping. She had answers--with a smile-- to every question and seemed to know most customers by name.

When I told Greil about how I had found out about the store through Megan's tiny cupcake post on her blog she nodded, saying she did remember Megan and the tiny foil cups, petite candy flowers and sprinkles.

She also said that she had no idea what a blog was and in fact did not even own a computer. Actually, she adde with a giggle that only recently she had finally replaced their rotary phone--back from the years when her monther used to run the shop-- with a tone unit.

So I gave her a little 2 minute explainer on the web, Google and blgging and food blogs and told her I would love to put something out there for other Seattle area peeps who, like me, had no previous knowledge of her shop.

And of course she was game! Greil kindly took some time to even show me around the shop while sharing some family and shop history, generously offered some tips on making yummy buttercream icing, using luster dusts on handmade chocolates and mixing food color paste.

In the end, I walked out of there with plenty of ideas and supplies-- for chocolate making and more cupcake baking--to keep me busy for a while and a new bonne addresse that should come in very handy for all future Sugar High Fridays and cupcake extravaganzas. As for Greil, I think she'll be getting a computer very soon! :-)

Home Cake Decorating Supply Co
9514 Roosevelt Way NE
Seattle, WA 98115
(206) 522-4300
Tuesday-Friday 10-6
Saturday 10-4
(Closed Sun-Mon)

Gotta Love A Sale!

Some of my favorite Seattle area shops are having sales. From olive oil to truffles, china, silver, glass and stemware, cooking and baking needs to candles and linens. Here's a heads up on who has deals, just in case. ;-)

Sur La Table- 25%-75% (Jan 7-30)

Olivine- 30%-70% (Jan 7-31)

Romanza- 20% (until Jan 29)

French Quarter Linens- starts tomorrow 20%-70%

Oliviers&Co- until Jan 15th, up to 75% off

Williams Sonoma (online and at their stores) 

Mais Oui!- until Jan 8th 20%-50%

Table Top Shop-1105 Bellevue Way NE, Bellevue, WA 98004 425 454-7322- Until Jan 10th. 10% off.

Les Amis - 3.2 miles N - 3420 Evanston Ave N, Seattle, 98103 - (206) 632-2877

Essenza - 3.2 miles N - 615 North 35th St, Seattle, 98103 - (206) 547-4895

Fun With Chocolate And Google

Yesterday, while doing a search for Xocolata Extra Fina de Montserrat I came upon this website. Chocolat Moderne is a New York based retail and online chocolatier. I have not yet purchased anything from them, but it looks like a great source for lovely chocolate. And those printed little gems in the Mixe Célèbre reminded me so much of the beautiful and tasty Richart chocolates we purchased last April in Paris that it put me in an instant mood to get on a flight back there soon.

Sukie Journals And Books

Sukie is yet another find I wrote down about on my Moleskine a couple weeks ago that only now I'm getting to write about here. This is a young company owned by two --also young--graphic designers from the UK.

Some of their journals are hand made and others manufactured for them in India. Their travel journals, rescued paper--patterned and plain-- and rescued paper books are not only lovely and sweet but they also make great gifts for yourself or friends who love to write, journal, sketch or are fellow bloggers, always in need of notebooks to keep tracks of blog ideas, reviews and so on.

You can order them directly from the company via fax or phone with a credit card (pdf order form is available at  sukie.co.uk) or find them at various retailers around the world. In the US, Anthropologie carries the line and in Seattle, Tableau has a few of their items, including those cute handkerchiefs that make lovely napkins or recyclable wrapping for gifts.

Hello Lucky Greeting Cards

Hello Lucky are some of the cutest cards I've come across lately. I found  them at Tableau a couple weeks ago while shopping around in Ballard. My favorites are the City--Paris, London, New York and Rome-- Everyday Notes and the Come on Over and Soirée invite cards. Amelia, one of their Moving Announcement Cards is lovely too.

They also do original and personalized custom letterpressed cards. You may order by phone, fax, at their studio or at any of these retailers. And doesn't it make you feel great to know you are shopping from independent artists-- two sisters in Berkeley-- and a small company owned by women?

Olsen's Scandinavian Foods

I had run out of Lingonberry Preserves which are a staple in our home and since I was already in the area for work I made a quick stop at Olsen's Scandinavian Foods in Ballard earlier today.

True to Seattle and Ballard's Scandinavian heritage, Olsen's is a fantastic one stop shop for everything you can imagine from Norway, Sweden, Denmark and Finland--my favorite Swedish cloudberry and lingonberry jams are there.

They stock plenty of baking supplies, traditional cookies and baked goods, cookbooks, sauces, mustards, beverages--have you tried Elderflower or Lingonberry Saft? They are divine!--, preserved meats, all sorts of crispbreads and lefse (fresh and mixes), candies and chocolates, cheese, canned fish products, condiments, fruit jams--Hafi's Queen's Blend and Black Currant are lovely--housewares and even Lightly Salted Cod Fillet (pretty similar to Bacalao, although not as salty).

Situated in the heart of Ballard, the Scandinavian part of Seattle, Olsen's has been a supplier of quality merchandise for 44 years.  A large part of the foods are prepared according to authentic, traditional Norwegian recipes. Most foods are imported directly from Scandinavia.  All products are carefully selected to create a store, which looks, feels, and smells like a typical "forretning" in Norway.  The store is owned and operated by the Endresen sisters of Sandeid, Norway.

Sweet and friendly Anita helped me choose a new lingonberry brand to try and I picked up a bottle of Hafi Lingonberry Concentrate that I plan to use (diluted) as a substitute for pomegranate juice in a recipe I developed recently (over Turkey Day week/end) but have been to busy to blog about.

In any case, a trip to Olsen's is not only a happy experience but a fun food discovery expedition. The staff is so welcoming and warm and the shop is a great place to pick up something familiar or completely unexpected. And even if you do not happen to live in Ballard or work in the area, it is definiltely a foodie destination worth driving to.

Olsen`s Scandinavian Foods
2248 NW Market Street
Seattle, WA 98107
(206) 783-8288
Fax: (206) 783-9798
orders@scandinavianfoods.net

Austen, Proust And Madeleines

"She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crimbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses..." Marcel Proust, Swann's Way (from "À la recherche du temps perdu").

Last night--while watching Sense & Sensibility for the 100th time-- I had a couple madeleines-- shell-shaped, buttery, cakey and so beautiful--with my tea and was once again instantly transported to one of my favorite books, passages and films.

Madeleines are without a doubt one of my ultimate treats to bake (Meyer Lemon and lavender flavored) and to eat (taken with or without linden tea). But when in a lazy mood, when I do not feel like baking, DonSueMor Madeleines (Kosher too) are the ones I reach for.

They tend to be a tad pricey at Starbuck's but Trader Joe's carries them (in the bread section) for a lot less (about six per package). They come in very handy to keep around for unexpected visitors or when a pot of tea is just the right thing to indulge in. And whether you buy the butter, lemon or chocolate versions they are almost as good as homemade.

Velocity Jonathan Adler's Prêt à Potter

You've probably noticed Jonathan Adler's work if you have watched the Today Show. And it seems just about everyone that is hip and fab in our city--and everywhere else-- is finding Jonathan Adler's pieces a must have this season.

"I'm looking forward to visiting Seattle and absorbing the colors and textures of the Pacific Northwest. Seattle has a strong modern design community and Velocity is a great place to see what's hot right now."

For the past five years Velocity Art & Design has been the resource for Jonathan Adler in Seattle. On Wednesday, December 8, 2004 New York City-based potter-extraordinaire Jonathan Adler will conduct a signing event hosted by Velocity Art and Design in Seattle's trendy Belltown neighborhood.

During the event, Adler will premiere his new 2005 collection, including his hard-to-find limited edition pieces, and hand-thrown couture line. This evening will mark Mr. Adler's first Seattle appearance.

He'll meet the public and sign pottery purchases from 6:00 p.m. to 9:00 p.m. at the Velocity Art and Design showroom, located at 2118 Second Avenue (between Blanchard and Lenora).

A drawing will be held during the event for a limited edition vase, signed and numbered by Jonathan Adler and valued at more than $300.  Detailed information about this event can be found on Velocity's website. See you there!
 

About Jonathan Adler

A 38-year-old New Jersey native, Adler first became interested in throwing pots while attending summer camp in 1978.  He moved to New York in 1990 and sold his first pots to Barneys in 1994. In 1997 Adler hooked up with Aid to Artisans, a non-profit organization dedicated to helping artisans in developing countries to make products for the American market. His first store opening was in New York¹s Soho neighborhood in 1998, followed by a second store in East Hampton in 2000 and a third in Los Angeles in 2001.  He opened Jonathan Adler Miami Beach earlier this year. Jonathan Adler has been a retail partner with Velocity since 1999.

Although best known for his stylish and whimsical pottery, Adler has expanded his repertoire to include lighting, lacquer, textiles, furniture and handbags ­ merging organic shapes, geometric patterns, natural hues, and mod ideas into a one-of-a-kind style.

Belltown Night Out

WHO: Monthly free Belltown community event. Participating venues include some of Seattle's most creative and cutting-edge independent shops and galleries:  Velocity, Roq la Rue, Ian, Fancy, Schmancy, Great Jones Home, Café Casbah, Damsel and Spa Noir.

WHAT: More than just an artwalk, the galleries and shops of Belltown present featured artists, special events, free refreshments, late night holiday shopping hours, and a fun Friday night out in Seattle's most creative neighborhood featuring contemporary, cutting-edge art, fashion, and design.

WHEN: Friday, December 10, from 6-9 PM and ongoing each month on the 2nd Friday.

WHERE: At shops and galleries in Belltown on 2nd Avenue and beyond.

DETAILS: Belltown Night Out Friday, December 10, 6-9 P.M Details and images online at Velocity Art & Design

ABOUT BELLTOWN: Historically, Belltown has always been home to hipsters, musicians, and artists. In the past few years, the Belltown arts scene has experienced a renaissance, with several independent, creative new shops and galleries opening along 2nd Avenue, while the old favorites, like Roq La Rue, continue to thrive. With this recent rebirth of art, design, and fashion in Seattle¹s most creative neighborhood, the time has come for Belltown to host its own monthly artwalk event.  Belltown business owners chose the 2nd Friday in collaboration with other Seattle neighborhood artwalks that occur on other nights of the week. The first Belltown Nights Out in October  and November have been a great success and have generated a great deal of excitement about this new monthly event.

"Once a quiet community largely made up of skid roaders, low-income elderly, struggling artists, and working people, this part of downtown is currently one of the trendiest neighborhoods in the city. Some of the highest rents are here too. Whereas 20 years ago the most expensive drink in this part of Seattle, a cocktail, might cost a buck or two, today many of the Belltown nightspots are likely to have bottles of choice wines available, some going for as high as $500." Belltown History

Buyer's Market: Frommer's Favorite American Shopping Neighborhoods

Seattle Neighborhoods: Belltown

Belltown Shopping

A Very Nifty and Stylish Find: Salter Aquatronic Digital Scale

I've been searching high and low for a really good scale for quite a long time.  My vintage one is in pounds and ounces and as with most lovely vintage things, it is more good looks--robin's egg blue and very Martha Stewart-- than accuracy.

Besides, in the words of that famous philosopher of my generation, Madonna, we are living in a metric world where just about every country, except ours has been using the metric system for a gazillion years-- so I must become, finally, a metric girl.

But if you, like me, were born in the US, you already know we never quite hit it off with the metric system and now us foodies are paying for it. Just pick up any European culinary magazine or cookery book that asks for a ml of this or a gram of that and you wish you had learned those metric units in grade school.

Keeping an equivalency chart nearby (mine is one of those magnetized ones that stick to the fridge), scribbling my books to death with the exchanges and having to use an assortment of metric measuring bowls and cups every time with so much cleanup afterwards had become too tiresome.

Add to that an ever expanding library of European cooking books by some of my favorite French and British chefs/celebrities (Hermé, Ducasse, Slater, Ferber and Lawson) and I just  had to simplify the preparation as best I could.

Not to mention the fact that with all the foodie blog events happening lately, especially the baking ones, less is more and precision is of essence (at least when it comes to baking and jam making).

During my latest weekly visit--a ritual of sorts-- to Williams Sonoma (Pacific Place) I finally found my ideal scale: the Salter Aquatronic Digital Scale. I purchased the 11 pound scale. All I had to do was open the box, remove the lithium battery's plastic strip protector and presto.

It is ultra easy to use, digital, cleanup is a snap and I can use any bowl and measure all my ingredients--dry or liquid-- with just that one bowl. Genius!

Now I am really ready for Food & Thoughts Zarah Maria's Sugar High Fridays #3: Spice Up Your Winter! on Friday , December 10th!!! If you are in the market for a new kitchen scale I highly recommend this one.

"This electronic scale allows you to weigh baking ingredients in just one bowl. The key to its efficiency is a unique weight-sensing system that can be used to weigh both solid and liquid ingredients. Featuring an easy-to-read digital display, the scale may be zeroed out to account for the container's weight and as you add different ingredients. The 5-lb. scale (7 1/2" x 7" x 1" high) measures in 1/8-oz. increments; the 11-lb. scale (8 3/4" x 7" x 1 1/2" high) measures in 1/4-oz. and .25-fl.-oz. increments. Both scales also give metric equivalents. For convenient cleanup, the scale's removable stainless-steel cover is dishwasher safe."

Mr. C's Dulce De Leche Flapjacks

My two doors down neighbor R, a transplanted Argentinian in Seattle, told me a couple weeks ago --when I asked her about her favorite Dulce De Leche brand-- that even when she knows how to make it from scratch (milk, sugar, vanilla and baking soda) her preferred method for cooking it was "boiling the can of condensed milk for a few hours".

The other day, to make use of some of the "homemade" (ha ha!) Dulce De Leche I whipped up last Thursday,  Mr. C cooked us a little breakfast using the Flappin' Jack Pancake Mix he likes so well. After the flapjacks were ready he topped his with  dulce while I rolled mine. They were both quite delicious.

Quick Dulce De Leche

1 can Eagle Brand Condensed Milk
Saucepan
Tea Towel
Water

Remove the label from a can of condensed milk and place in a kitchen towel lined large saucepan. Fill pan with cold water. Let water come to a rolling boil for one minute and then gently simmer for the next 3 hours while making sure can is covered in water at all times. After cooking time ends, let the can cool before opening and empty contents in sterile jar.

The Joys Of Shopping At Trader Joe's And Good News About Fage Total Greek Yogurt

While shopping at Trader Joe's (Capitol Hill)  the other day a very funny and happy accident ocurred. I had stopped by the demo booth while shopping for the week, to try their refrigerated cranberry sauces--plain and orange cranberry--which by the way are very good and fresh and natural and will be in stock through the end of the year.  But I digress...

We got into a conversation about home vs ready made cranberry and  we shared cranberry making tips. I volunteered how easy it was to get creative with fresh cranberries at home during the fall--when they are in season-- and even shared my Pomegranate-Cranberry recipe with them. They also hinted at me bringing some by for them to try which I plan to do soon. ;-)

Then, one of the staff members I was chatting with said, out of the blue: "Hey, we got back your favorite yogurt". I'm thinking, huh, err...what the...how does she know...? But you see, these nice people do pay attention to their customers.

Frankly, I did not remember ever sharing with this particular shipmate about my passion for Fage Greek Yogurt but perhaps she had overheard me talking to the manager once or twice? Or maybe she just noticed the fact that my shopping cart had six packages of Spega ? Who knows! The thing is that she knew I loved yogurt. Nice!

I said: Yep, I saw that the Spegas are back--while pointing at my cart contents with a smile-- but what about my Fages? Then, wonder of wonders, the news I've been waiting for since that fateful  September day: Ohh yes! Fage finally straightened up the licensing paperwork and they told us we should have them back in our shelves by March of next year. Insert my surprised look, geeky squeals and goofy grin.

PS: L, just like you said, the Apricot Spegas are delish! :-D

Ben & Jerry's Pistachio Pistachio

There was Pumpkin Spice Cake, Apple Pie, homemade Dulce De Leche and Pumpkin Pie but after today's dinner,  this was dessert for me. It is straightforward pistachio ice cream with whole pistachios in it--and plenty of them too--without any of that funky pistachio green artificial coloring. It is sooooo good!

C&H (Ultrafine) Baker's Sugar

I've been using this sugar for some time now with great results. It is the one I reach for caramel (for flan) and dulce de leche, jam making, cookies, cakes, pastries, beverages and most cocktails (to make simple syrups) and ice tea. It dissolves faster, it is easier to use and it just works better.

My compotes and even those Pierre Hermé brownies had this sugar in them and I truly believe it improved the end result even when the recipe did not call for ultra fine sugar. This K Parve sugar comes in five pound bags and 4 pound cardboard cartons, which I prefer as they are easier to store and pour from.

“C&H Baker's Sugar  is the first professional-grade pure cane sugar made especially for home bakers. Yet, it measures the same as regular sugar. A special refining process produces the finest granulation of sugar available. Only 3% of C&H Sugar becomes Baker's Sugar. Finer crystals provide more surface area to catch more air and moisture.

The ultrafine, consistently sized granules of Baker's Sugar means:

• It blends smoother and melts faster with no gritty texture, so it's especially good for fillings, frostings, and glazes.
• It retains more moisture.
• Cakes are fluffier with a lighter texture and cookies are moister with fewer cracks.
• It dissolves easier.
• Meringues turn out lighter and more delicate. It bakes more evenly without those annoying soft spots and lumps.”

In Washington C&H Baker's Sugar can be found at:

Albertson's
Fred Meyer
Larry's
QFC
Thriftway

Roasted Rock Cornish Game Hens With Honey Crisp Apples, Figs And Yukon Gold Potatoes

My fascination with high quality Balsamic vinegars--infused or not--and fruit focused savory dishes knows no end. I'm always seeking these out when I travel, whenever I'm doing food shopping or browsing local gourmet shops And, after my recent purchase of a bottle of Restaurant LuLu Currant Balsamic Vinegar it was a matter of getting inspired and putting these lovely ingredient to use.

Thursday, while shopping at a local Larry's Market I spotted the perfect vehicle for my new Currant vinegar. A couple Rock Cornish Game Hens. Round, plump, perfect single serving size, delicate in flavor and appearance, just what I was in need for to experiment with.

I had no real recipe. The idea was to use up some of the fruit I already had at home and  the beautiful Yukon Gold potatoes I had picked up at the market a few days before. And because it was to be for Friday dinner my hope was to create a one pot meal in the oven that was simple to prepare but flavorful, without long ingredient lists, required shopping, fuss or too much cleanup afterwards.

What I love about one pot meals is that not only the ingredients chosen complement each other  but that the end result is a dish were all the flavors get combined in the pan creating a delicious and surprising result.

So, Thursday night--in two separate Ziploc bags-- I marinated the cute tiny hens in the Currant Balsamic, garlic, red pepper flakes and fresh chopped Tarragon. The next day--yesterday afternoon-- Yukon Gold potatoes (halved), Trader Joe's Black Mission Figs (dried, whole), a generous pour of Covey Run 2003 Dry Riesling a sprinkle of Maldon Salt and Extra Virgin Olive Oil and chopped Honey Crisp Apple were at hand to finish the dish.

The hens were arranged breast side down in my lovely Emile Henry Auberge roasting pan, which was then covered in aluminum foil and placed in pre-heated oven at 450F. After roasting for about 45 minutes I turned the hens breast side up in order for the delicate skin to crisp up a bit and achieve a mahogany like shade (the fruity sweetness of the Balsamic helped). Once the pan was removed from the oven it rested for about 15 minutes before serving.

The figs were plump and juicy, macerated in the wine, herbs and spices. The potatoes were tender yet firm and so flavorful, having soaked in the pan juices as they cooked (cut side down). The Honey Crisp Apples had cooked and caramelized, imparting the dish a lovely apple note that brightened the currant and figgy flavor of the chicken. The sauce at the bottom of the pan--thickened by the apple-- was then spooned all over the little birdies.

Dinner was served with the same wine used on the dish, the last of my Orange Lillet Cranberry Preserve and a loaf of Dahlia Bakery Ficelle. On a quiet, cold autumn night, it was the perfect way to end the day.

Elisa's Bakery

I was minding my own business the other day, driving around Roxbury Street in the White Center neighborhood of South Seattle. My day had started really early, without breakfast or lunch and I still had to see a client late in the afternoon. I needed a cup of coffee desperately.

However, this neighborhood lacked a real coffee house or Starbucks, which frankly, is quite the oddity in a city like Seattle where, just in my block, for example, we have four coffee shops.  I just knew I needed a cup of coffee and perhaps even a pastry to pick me up or I would not make it to the next appointment, falling asleep upon first handshake.

A colleague that I've just chatted with but five minutes before, told me about this tiny bakery that "also sold good coffee". It was supposed to be a bare bones place, a small town joint, a hole in a wall place with a few "fancy pastries" and beverages. "You'll miss it if you do not pay close attention" she had said. Hey, I was desperate so I went searching for it, driving very slowly around the block.

And there it was. Elisa's Bakery. A no frills, bare walls Chinese bakery. So I went in, ordered a cup of coffee and browsed around the shop. They had filled sweet and savory bread sandwiches, traditional breads and pastries and cookies. They had bags of Palmiers, only they called them Butterfly Cookies, in both plain and cinnamon. Very pretty to look at. Three to a bag for one dollar.

They also had sweet breads, tarts, your standard bakery fare, the kind of cake that's loaded with that is now white frosting, pretty to look at in a kitschy way, the kind you and I know is inedible as it will taste absolutely artificial and will be scraped off to the side, ignored.   

I also spotted some coconut tarts that the manager, a friendly and smiley Chinese man described as a very moist and flat macaroon, in the American sense of the word and not the Pierre Hermé sense. After much perusing I opted for the small coconut tart with my coffee and a few other things to take home with me. More macaroons, a loaf of sweet bread and two packages of plain and cinnamon Butterfly cookies.

The macaroon has got to be one of the best I've ever had. Dense, moist and very coconutty. Rich enough for two. The bread was soft and semi-sweet and the perfect companion to my morning coffee and eggs the following day. The coffee had cream and sugar and even though it was not an espresso it hit the spot.

The cookies were flaky, pretty to look at and quite good. Still, I believe that the best Palmier to be had in Seattle is my very own, out of the oven, chez moi. Or chez vous. The point is Palmiers are best when eaten fresh, warm, out of the oven. Gooey, chewy and flaky.

There are plenty of oriental bakery's around the city. Seattle is such a diverse and multicultural city,  where people from all parts of the world, and especially live and prosper. Next time you feel like having a cup of coffee and a little something something, perhaps you should skip the Starbucks and support one of these establishments.

What about a Mexican, Salvadorian or Peruvian joint for lunch? A Vietnamese, Thai, Chinese or Japanese owned bakery for a coffee and pastry? These businesses offer a myriad of strange, cute, exciting and scrumptious treats, just waiting for you to give them a chance to please and surprise your senses. And perhaps, you also, like me, would go home licking your fingers, with a happy and very full stomach rethinking that latte and biscotti.

Elisa’s Bakery
9622 16th Ave SW
Seattle, WA
206-763-3893

Succulents

At local Trader Joe's right now, you can find these tiny pots of succulents . They have a few kinds available in different types of wicker and metal pots. Each pot sells for $3.99. Grouped together, they make lovely displays and would look quite good too as a cute table centerpiece.

Dulce De Leche

Panqueques De Dulce De Leche (Crèpes) at Buenos Aires Grill

Dulce De Leche  is Argentina's  national dessert even though many other countries have similar products or have also claimed it their very own. It is basically slow cooked milk, sugar and vanilla, a far more sophisticated alternative to my all time wacky indulgence of eating Eagle Brand Condensed Milk by the spoonful, out of the can (I know there are more of us out there).

Deceivingly simple and far superior to store-bought caramel sauces but time consuming and tricky to make. Milk, sugar , baking soda and vanilla is all it calls for in the traditional recipes but one must stir slowly the vanilla milk and sugar over a very long period of time (at home my mother, sister and I would take turns stirring) at highly controlled temperatures to avoid scorching.

Some--including myself--have tried to short step the process by simmering a can of condensed milk over a few hours but please, this is not the safest or most traditional way to make Dulce De Leche at home.  Funny enough, it is the cooking method suggested by Nestlé (go figure) and they even list this recipe on their Argentinian website.

Well made, by the book, renders a silky, creamy, sweet but not cloying milk jam that is the perfect topping for ice cream, pancakes, crèpes, French Toast, croissants, as a filling for cakes and tarts, on toast or enjoyed with fruit and particularly great when paired with good apples. Or right out of the jar, by the spoonful, savoured very slowly. ;-)

Homemade of course is best but  La Salamandra Dulce De Leche (my favorite)--can be purchased at Sur La Table, Chefshop.com and Williams Sonoma--and Chimbote (second pick)--available online and, in the Seattle area at Pasta & Co.-- can be, in a jiff, just as good.

Another good alternative to traditional Argentinian Dulce De Leche can be Fauchon Confit De Lait, a favorite around these parts and one of those things I stock up whenever I'm in Paris. It comes in a few flavors too.

And of course, our favorite place to have dulce de leche anything is at Buenos Aires Grill, one of our favorite Seattle restaurants, and our preferred neighborhood hangout. The chef/owner Marco makes, en la casa, the best Dulce De Leche this side of Buenos Aires and his panqueques, loaded with fresh dulce de leche, thick and golden--finished with crystalized and confectioners sugar-- are a treat I highly recommend.

Honey Crisp Apples

I still remember the Red Delicious apples my mother used to put in my kindergarten lunch box (with standard issue mini Thermos, the kind whose insides would shatter to bits--ruining your snack time juice--if you looked at it wrong).

I recall their pretty red color, small size and mealy texture. I also remember how, on most days, they'll remain uneaten or would be traded or given away to others in my class.  I never liked them and they would eventually ruin my fresh apple enjoyment for years to come. 

I would refuse to eat my apple a day on the basis of texture (and flavor) but I still enjoyed any apple dish or beverage where cooked, baked, juiced, preserved, stewed or processed apples were a main ingredient as long as it was any other type of apple used. Any but Red Delicious.

Apple juice, sauce, tarte tatin, apple tarts, apple turnovers, apple pie, apple cider, Calvados. All favorites, all the time. But I hardly ever snacked on a fresh apple again until, years later, many years later, I gave varieties such as  Jonagold, Fuji and Pink Lady a chance. Still, I'd rather cook or bake with apples than eat them out of hand.

Until Honey Crisp Apples, that is.  These amazing apples have spoiled me for life and now have become the standard by which I measure and compare all other eating apples.  They are the closest one can get to eating Apple Cider. Refreshing and a bit tart, yet sweet and with a lovely finish.

A Macoun and Honey Gold hybrid, it was developed by breeders at the University of Minnesota back in 1991. They are thin skinned, sweet, with a lovely outer pinkish green hue and cream colored flesh,  and come in two grades: one smallish and one large sized apple that on average weighs in at about a pound each.

Honey Crisp apples  have a signature high water content that makes for an ultra-crisp bite. At times, when I'm chewing on these apples, they make a sound similar to that of eating chips or crunch things. I've yet to experience this crunch in any other apple. Which reminds me: because of its high water content this is not the best apple for baking. They also have a short season and seem to be a hard to find apple that only now it is making a regular appearance at Seattle markets.

The growers and produce managers I've spoken to warn about these apples bruising easily and some prefer the small size to the largish one but I've noticed that once cut up, even when left on a kitchen counter, open and exposed to room temperature/air, they retain their color and do not get brown like most other apples would. I also happen to favor the large grade apple.

It is imperative, however (in my experience, at least) for these apples to remain refrigerated and to be eaten promptly. Oterwise they tend to get a bit funky, the texture starts deteriorating and will lose all their crunch turning instead as mealy as those horrid Red Delicious apples of yesteryear (who eats these anyway?) One apple is usually enough for two (or more) people to enjoy. I core them and wedge them and eat them skin-on by themselves or with a little Argentinian Dulce De Leche.

The Honey Crisp season it is almost over. In fact, some of the Larry's Market stores I used to shop at for them no longer have the apples in stock. But they are worth the effort to seek out and to make a mental note for next years harvest. This is the best thing that has happen to eating apples in many years and one variety I will continue to purchase and eat for years to come.

Apple Fact: More than half of all apples grown in the United States for fresh eating come from orchards in Washington state and Washington apples are sold in all 50 states and more than 40 countries around the world.

Tuesday Morning

Tuesday Morning  is a shop unlike any other. It is a discount store but also a shop that beats to its own drum. They close a few times a year for weeks at a time, tweak and replenish their inventory and then open again. L-o-a-d-e-d with new stuff.

Before they open, if you happen to be on their mailing list, they send you a shopper with the latest arrivals, notifying you of the re-opening day. And you better be there that day because things, very good things, the best things in the mailer, are usually gone the first week if not the first day.

The reason I am telling you this it is because I just received their latest mailing and because in the past I've found amazing kitchen, pantry and table deals. Orrefors and Rosenthal Crystal, great gourmet items, fabulous glassware, 700 count Italian sheets, French stationary and the odd gift or fluffy towel. This mailer I just got has, among many other things Le Creuset pots and Villeroy & Boch wine and champagne glasses. I also saw some practical china protectors and festive table linens.

Their website has a nifty store locator to check if you have a Tuesday Morning nearby. In the Seattle area they have stores in Redmond, Kirkland and Tacoma. It can be a bit of a scavenger hunt sometimes but it can also prove to be a great source for unexpected finds, deeply discounted brand name items and hard to find imports. And that to me alone can be worth the trip to the Eastside a few times a year. :-D

Satsumas!

Ever since I was a little child I've loved citrus fruits. Any citrus but especially lemons, oranges, key limes and bitter oranges.  Some of my favorite childhood memories are closely linked to bitter orange and key lime.

My favorite tree, that still stands to this day, was a bitter orange tree growing just outside my window at my parents home.  Whenever it was in bloom the scent was as intoxicating as being in Sevilla in December. And every year I get a few Fedex shipments of green Seville oranges and fresh young and tender leaves (for tisanes) from my parents.

Later I became enamored of kaffir limes, clementines, mandarins, tangerines, minneolas, tangelos, kumquats and the elusive and very costly Japanese yuzu. There is just something about the color and taste and versatility of these fruits that makes me weak in the knees.

The other day while stopping at Burien's Fred Meyer for a quick errand, I found 5 pound boxes of Satsumas for $5.99. I brought home a box, put them in a bowl and have been snacking from it ever since.

Satsuma Tangerines are an almost seedless and very sweet mandarin orange with skin that can be peeled away in a snap. They make great snacks, fit in any small bag and look gorgeous in a bowl. Satsumas are in season right now. They are popping all over the city at farmeras markets and local grocers.

The season is not very long so make sure to get some at your local market while you can. Not only are they cute and fragrant, sweet and delicious but they are, as all other citrus fruits, very good for you. And please, when you are done with the peeling and the eating, run the peels through your food disposal and stand in front of the sink with your face tipped just so. Take a big whiff and enjoy the last gift of these wonderful little fruits.

Larry's Market Pumpkin Spice Cake

Last Wednesday, while shopping for pomegranates at Larry's Market in Queen Anne I spotted this lovely cake on a table. Granted, other than their Sour Cream Chocolate Cake and the odd challah or baguette I do not really purchase a lot of baked goods from them and instead prefer to support our local, independent, neighborhood bakeries.

Now, this cake looked so cute and was not too big so I had to have it. I placed it gently in my cart, took it home and wished for the best. As soon as I arrived, I cut myself a slice and surprise, surprise, it was delicious. The cake is moist with plenty of spice and the cream cheese frosting is sweet but not cloying so there was no need to scrape it off the top before polishing off the slice with a glass of milk.

The ingredient list is so simple and straightforward you'd think it came from Whole Foods and does not contain any preservatives, artificial colors of flavorings. Pastry Flour, Sugar, Pumpkin, Canola Oil, Eggs, Brown Sugar, Baking Soda, Pumpkin Pie Spice, Cinnamon, Salt. Cream cheese icing and coconut flakes. The frosting--something I normally skip altogether--was too yummy to pass up.

This is a great little, inexpensive seasonal cake for brunch, dinner or tea. It comes in an aluminum pan like traditional carrot cake does, has a beautiful color too and is humble yet pleasing to the eye. So next time you find yourself at Larry's you might want to give this little wonder a go. 

A New Magazine: CHOW

While grocery shopping earlier today at Whole Foods earlier I spotted a magazine I had not seen before. This is an user friendly, fresh and independent magazine that all of you out there should go and take a look at. The Premiere Issue of Chow happens to be the Special Holiday Survival Issue.

Not only does it offer plenty of easy and useful Turkey dinner information but it also features articles on cheese, airplane food, wine, chocolate, has great pantry and kitchen shopping ideas, great little recipes and hip party throwing tips. It retails for $3.95 and it is on sale now at your local bookseller or newsstand. You may also sign up for the Chow newsletter by visiting their site.

Chow Mag Goes Well With 'Tude

Chicken Soup

Yesterday was another chilly and damp day in Seattle. Perfect day for soup. Chicken soup always makes me feel good. Especially this peasant chicken soup with vegetables. When I make it, all the ingredients, at different times, go into a 12 qt. All-Clad stock pot-- I always make plenty of it to last a couple of days and to freeze for lunch in a snap-- and I make sure the veggies are chopped on the largish side so they do not dissapear in the stock and look pretty on the plate.

I had a rosy and plump Ranger in my refrigerator, marinating overnight in a freshly squeezed lemon juice and zest, red pepper flakes, fresh garlic and olive oil mix. I also had parsnips, turnips, radishes, baby bok choi, baby creamers, sweet onion, cabbage, more fresh garlic, green pepper, carrots, cilantro and jalapeño (seeds and all, for plenty of heat and warmth). A generous dash of Maldon salt was all it needed.

This soup is the ultimate in comfort food for us and there are days when I can not ait to get home to make it, with whatever veggies we happen to have at hand, so it is never the same soup twice. Same principle, yes--chicken and vegetables and one pot only-- but never identical. Rustic, spicy and hot, wholesome and with plenty of flavor and intensity. A beautiful dish too, with a variety of textures and colors and a delectable broth.

Between the tender chicken and the beautiful vegetables, this soup--a long, gentle simmer is key-- was good enough to revive the comatose. We served it with a fresh Ficelle from Dahlia Bakery and gave thanks for yet another day in this beautiful city while we made plans and looked forward to the weekend ahead.

Effervé Limonade Rose

This is yet another Vancouver discovery. We purchased a bottle at Urban Fare while staying in Vancouver last July. It has a beautiful color and the bottle--25.4 fl oz, 750ml--is perfect for recycling at home for your next infused vodka, olive oil or vinegar. Also, these lemonades (Orangeade, French limonade, Pink lemonade, Ginger) are a great non-alcohol alternative--when fizzy water just won't cut it-- fruity, a bit sweet and sparkling.

We liked the Limonade Rosé so much (served really cold) I saved the label to look it up in Seattle. This Pink Lemonade is made by a French company by the name of Effervé and it is imported to America by Eurobubblies (the same company that distribute the delicious Bel Normande Sparkling Apple Juice that Trader Joe's carries). One does not have to travel to Canada to find and taste Effervé products. Thankfully, we can all order them from amazon. :-)

Taikoo Morceaux De Sucre Brut (Raw Sugar Cubes)

I found myself today out of sugar for my coffee (Trader Joe's Organic). So I had to reach for my secret and oh so precious stash of sugar cubes. I love sugar cubes. I find them to be one of the cutest things to have in my pantry and I'm always searching for new and obscure little brands of these whenever I travel. I like to serve these with tea and they come in very handy to grind with a mortar and pestle and use for caramelizing crème brulée or crèpes.

Today's morceaux (cubes) are made out of unbleached sugar (raw sugar, unrefined). The sugar used in the making of these cubes comes from the island of Mauritius and adheres to a GM statement that guarantees that the sugar is not sourced from genetically engineered crops. The company, Taikoo, a brand out of Hong Kong, imports them to Canada via a British Columbia outfit called Le Kiu Importing Co .

I discovered them while shopping at Urban Fare in Yaletown a few moons ago and always stock up on these--among many other delicious things--whenever we find ourselves in Vancouver. If you ever see these at a gourmet shop or while on a trip to Vancouver, grab a few boxes. Not only are their fairly inexpensive (less than $3 Canadian) and make wonderful gifts--edible souvenirs are after all my favorite kind of thing to bring back from holidays-- but they are very tasty and the squares look absolutely delightful in a pretty bowl.

Pâté Terrine

A couple weeks ago, inspired by the many delicious pâtés I was enjoying while in the city of lights, I browsed around (BHV & E. Dehillerin) for a new terrine. The ones I had at home (Emile Henri) were beautiful but too big and without cover.

I was looking for a small to mid-size terrine to try to duplicate a pâté I had recently sampled while visiting Portland. The day before returning to Seattle I found two gorgeous terrines that were beautiful albeit bigger than what I needed. They were quite heavy too.

Since I had already shopped myself to death and would have to schlep my bags all the way home and there was still plenty of walking, lunch and more browsing to do that day, I left the terrines on the store shelf and never went back for them (or for the 12 escargot Apilco dish). Needless to say, I arrived in Seattle sans terrine.

A couple days after returning home from Paris I got really lucky and found a beautiful milky white, shiny and new French porcelain covered terrine--imported directly from the factory in France-- to make pâté at home. I snatched it in two shakes. It is beautiful! Shiny, smooth, pristine white and the perfect size for a household with only one Pâté enthusiast. So, imagine my delight when Derrick Schneider from An Obsession With Food announced he was hosting the next Is My Blog Burning? and that the theme was Terrines!!! I was relieved I would not have to scrounge around for equipment. The perfect vessel for my next experiment was already sitting pretty on my kitchen counter, just waiting, willing, to be taken on its maiden voyage. And neither she nor I can't wait for the 24th! :-D

les poules de Catherine Hunter

Last Sunday Mr. C and I went on a walkabout around our neighborhood and the market. The plan was to do a little shopping and have brunch at Café Campagne. We both had a craving for their Oeufs en meurette . From there it was a pit stop at City Kitchens to look at their terrine molds before heading to Pike Place Market, The Souk and DeLaurenti. It was at City Kitchens, while browsing the shelves, that I noticed the cutest little chickens ever!

les poules de Catherine Hunter is a range of seven ceramic hens: Amélie, Bertha, Charlotte, Désirée, Emma, Francine and Hélene. It also includes two handsome and ever so charming roosters: Georges and Jules, along with a trio of delightful tiny chickens. They are available in a lovely array of colors and spot combinations: white, blonde, red, brown, grey, black, dalmatian (white with black spots) or nevada (blonde with brown spots). If you have never seen them, you MUST go take a look at these lovely hens ASAP.

Catherine Hunter is a Belgian artist. She created her first hens entirely by hand in 1999. She presented them at selected exhibitions and the succes was immediate. Within a short time, Catherine could not cope with the orders, which was when she decided to have the hens made in the faiencerie of Longchamp in Burgundy (France). This is where she had sourced and found the potters who were able to produce her hens in the way she originally designed them.

On the walk home, we stopped at Pacific Place to pick up a couple Apilco pieces at Williams Sonoma and browse around Les Piafs, to remind me of Paris and see whatever new items had come in since I was there last. Et voila! They carry les poules there too, although the selection is not as large as the one at City Kitchens.

My favorite so far is Charlotte, the curious one but they are all too cute for words. And what about those roosters! What dandies! When it comes to decorating my kitchen-- just as I do when decorating the rest of the home-- I keep it functional and err on the minimalist side. A few art glass pieces, pottery aquired on a trip, the odd wall art. Other than books there are no knick knacks to be found. Less is definitely more.

Ms. Hunter's beautiful and too cute for words hens however, are whimsical objets d'art, that belong in any cooks kitchen. Especially fun for those of you, who, like me, do not take themselves too seriously. I'm hoping to go back to City Kitchens and bring Charlotte home soon. She will sit on my kitchen counter, all plump and sassy, keeping me company while I cook, reminding me to add one more egg and check the seasoning, chatting me up when Mr. C is away. I'm looking forward to it. ;-)

City Kitchens
1527 4th Ave
Seattle, Washington 98101
(206) 382-1138

Think Pink, Wear Pink...For The Cure!

October Is National Breast Cancer Awareness Month. If you have some money burning in your pocket, you are thinking of hitting the mall this week or you need a new must have item for fall, think pink. You too can look great while helping in the search for the cure. :-)

The Pink Pony Fund

Polo Ralph Lauren Pink Pony

06:52 PM | Permalink | Comments (0)

09/25/2004

London Calling

Six thirty a.m. Eurostar to Waterloo Station. Food shopping at Harrods, all over the city by tube, a visit to Tate Modern and a lovely tea--clotted cream, lovely jam, fruit scones and a pot of delicious Earl Grey-- before heading back to Paris. Cool weather, friendly Londoners, a bit of rain, just lovely! Brilliant time!

Then back on Eurostar, quick cab ride to hotel to drop off my loot and freshen up to enjoy last few songs at concert a block away from Axial Beaubourg off Rue De Rivoli at Place Hotel De Ville. I think the group's name is M C Solar (sp!). Fantastic time, under a bit of a constant drizzle, everybody having fun. Now off to dinner as I am very hungry and it is early still (not yet midnight).

Tomorrow I'll stay here in the Marais. My favorite Jewish delis, tea shoping and drinking at Mariage Frères and Le Palais Des Thès, brunch, perhaps a couple museums--Picasso et Pompidou--and a movie. Off to eat, I'm starving! Bon journée!

11:30 PM | Permalink | Comments (3)

09/18/2004

Neuhaus Jams

The following is just a heads up that Neuhaus has a Jam Sale going on now. Regularly $8 each jar, they are reduced to $4 each or 3 for $10. They have a kiosk on the parking garage level of Pacific Place.

Neuhaus also operates a self standing boutique, with a larger selection of chocolate and confections--even more comprehensive than their New York shop--on University Street across from the Fairmont Olympic Hotel.

Their jams are lovely and they have at least five or six different flavors available (pineapple, strawberry-rhubarb, orange-honey and mixed berries among others).

05:03 AM | Permalink | Comments (1)

09/17/2004

Hurray for the apple peeler!

Williams Sonoma's Apple Peeler-Corer does exactly what it says it does.
I've been testing it today after work and so far I'm in love.
More tomorrow. It's pie time!

09:05 PM | Permalink | Comments (2)

09/16/2004

How 'Bout Them Apples?

I've just been given three full bags of fresh off a garden tree apples . So I went in search of a great corer/wedger to put these babies to good use (I have another basket full). A short walk to Williams Sonoma and eureka!

This is what I found. And it is absolute magic! It gets the job done with nominal elbow grease. It has a very sharp edge and makes fabulously perfect wedges. I sampled the corer/wedger with a peel-on apple to test the sharpeness and was very impress with how it performed. The blades are stainless steel and it is quite heavy for its size. Lovely and dishwasher safe! I'm so glad I found this very smart tool. It should last for years and years of pie making.

As I've never been keen on peeling vegetables or fruits and avoid even peeling my beloved potatoes this is the next nifty gadget I am going to try to pick up tomorrow after work. Stay tuned. Delicious pie recipe and pic are on their way...

07:15 PM | Permalink | Comments (1)

09/15/2004

Artibel Mélasse de Figues de la Calabre (Calabrian Fig Molasses)

My friends can tell you about my fig fixation. I love anything fig. So it comes as no surprise that one of the happiest aspects on summer is the arrival of the fig harvest. Even in Seattle, the abundance of figs in our farmers market and local shops (Trader Joe's, Larry's Markets, Metropolitan Markets & Thriftway) is at times just too much to take.

I buy them every week and use them up in as many ways as I can. I put them in warm or cold salads, grill them as kabobs, roast them, add them to tagines, eat them fresh--piled high on a beautiful bowl at the table see how they disappear while grilling dinner outside or after dinner with a cheese plate for dessert--with Greek yogurt for breakfast or cook them and preserve them in jams.

In about a week, or two, most of the fig harvest will be depleted. I visited Pike Place Market on Monday to buy some produce , meats and flowers for dinner and noticed how most of the vendors are out of figs already. Only dear Rita had a basket full of plump little figgies for me. The last such basket and she was not sure if she would get any more!

So, if you, like me, happen to love fresh figs, hurry up and buy some this week because you too will be sad to bid farewell (till next summer) to these amazing little fruits.

And until next year, we'll be happy to make do with Trader Joe's Dried Black Mission Figs (plump and moistt and surprisingly delicious) and this amazing product. I found it at DeLaurenti by accident. You see, I was looking for a bottle of Fig Vincotto for a dish I'm planning to cook later this week. The Italian Vincotto the shop had in stock, unlike the homemade version, was too thin for my taste.

It was then that Matt directed me to this pretty bottle of Artibel Fig Molasses from Calabria (the toe of the boot of Italy). My plan is to create a mock Fig Vincotto in a snap, mixing my very own and very good 10+ yrs aged Balsamic Vinegar with the fig molasses, reducing it (stove top) and serving it in place of the homemade variety when I can no longer find fresh figs locally (which should be pretty soon).

It is delicious! Thick, dark and syrupy with a wonderful candied fig undertone. The bottle sells for $13.95 (6.8 fl oz, 200 ml) and the only ingredients in this are molasses of Calabrian figs and sugar. I can see this product working quite well as a drizzle over grilled fish--in the same manner one would use Pomegranate Molasses, another favorite of mine--or chicken or pork chops, waffles or pancakes, ice cream, fruit salad, in baking or to make Fig Royale (as a substitute for Figoun), salad dressings and marinades too.

The little card that came wrapped around the bottle offers the following suggestions (I've transcribed the copy word by word, I kid you not):

"Molasses of Figs: An ancient specialty of Calabrese tradition, but new and exclusive on the market, find its better utilize in confictionery, in particular like substitute of the bee honey, on the fruit-salad, with fresh pine-apple and maraschino, up the greated ice drink, like sauce up the beffsteak, and irons cocking fruit, for sweet of simple dough, on the cocktail, up and other use suggested of the immagination and of the taste."

Me thinks they need a better translator presto! :-D

05:00 AM | Permalink | Comments (0)

09/13/2004

Au Revoir Bon Marché, Bon Voyage Bon-Macy's!

After over 115 years of Bon Marché in Seattle, Federated Stores took over and changed it's name to the not so chic Bon-Macy's. Yeah, we all scratched our heads about that one and have been looking out for the imminent name change since the day the flagship downtown Seattle store got the Bon-Macy's banner over the old gold sign. Now, in a move we all saw coming since the switcheroo, Federated has announced that the Bon bit will have to come out too and the shops will be called just Macy's. This as part of Federated's decision to convert all its regional department stores to the Macy's nameplate. A tear.

08:01 PM | Permalink | Comments (1)

09/09/2004

Tonight's Dessert: Apple Strudel

Our friend F has invited us over for dinner. She' on vacation from work. I worked all day long. Dessert is on me so I needed something quick and easy.

So, for the last 35 minutes I've been baking a lovely German Apple Strudel. Flaky, golden, beautiful. It has been infusing my kitchen with that wonderful buttery pastry and crisp tart apple fragrance that no scented candle can mimic.

The recipe is pretty simple and quite short too...

Drive or walk to your local Trader Joe's. Head towards their Frozen desserts section. Pick up a box of their Trader Joe's brand Apple Strudel (Imported from Germany. No artificial flavors or colors. No preservatives. Net wt. 21 oz (1 lb 5 oz) 598 G). Pay for above mentioned Strudel. Now go home and preheat the oven to 400F for 10 minutes.

Place frozen Strudel on baking tray. Bake for aproximately 35 minutes. Let strudel cool to room temperature before eating. Serve on its own, with a nice dessert wine or vanilla bean ice cream. Cut into 3' slices that will serve up to 5 people. Bon Appétit! :-D

Suggested dessert wine pairing: Nivole Moscato d'Asti (one of my staple dessert wines). We are having ours with a 2002 Coppo Moncalvina Moscato d’Asti (DOCG) ($13).

06:37 PM | Permalink | Comments (4)

09/08/2004

Tony Hill: World Spice Merchants & A New Book

CeCe Sullivan has written (in today's Seattle Times) a fantastic article on one of my favorite vendors in the city: Tony Hill of World Merchants, Spice, Herb & Teahouse. His shop is sort of an Aladdin's Cave of Wonders, full of every single aromatic herb and spice and tea you can imagine from all over the world. He even taught me the difference between True Cinnamon & Cassia.

I purchase my Cardamon pods, Ras El-Hanout (or Ras Al-Hanout) , Cinnamon, Cassia, Indian spice blends and Turmeric from him as well as my exotic peppercorns and Bay Leaves. If you have never been to his shop, you are missing out big time!

Tony has just published a book (his first), titled The Contemporary Encyclopedia of Herbs & Spices : Seasonings for the Global Kitchen. If the book is as fantastic as his shop-in terms of the wealth of spice and herb information-this will be a must buy, must read for any cook. I'm putting this one on my Wish List ASAP!

World Spice Merchants
1509 Western Avenue
Seattle, WA 98101
Phone: (1) 206.682.7274
FAX: (1) 206.622.7564

Pardon me, ma’am, but is that saucisson sec in your bag?

Talk amongst yourselves. I'll give you a topic: It is not okay to bring that country pâté you picked up at the Rue de Buci market but you may bring in the Petrossian duck foie gras. Discuss.

LA Times David Shaw ( his Matters of Taste column is a riot) ponders the ever confusing topic of what can be snuck back...err, brought back from trips abroad.

A fun filled shopping cart: Trader Joe's Capitol Hill

What joy, what fun! It is finally here! Trader Joe's opened its doors this morning. It sits on a hill, at the corner of 17th Street and East Madison in the Capitol Hill neighborhood.

I had enough time this morning to drive to TJ's since I was just around the corner, paying a visit to a client at Swedish Hospital. So I drove up the hill, parked, (their garage is small and tricky to navigate but hey, it beats scrounging around for street parking) checked out the new gigs and shopped for a few things. At 11:45 the store was jam packed. It was a beautiful sunny, blue sky morning. Steel drummers played outside, colorful balloons bobbed in the air, friendly crew mates with their trademark Hawaiian shirts greeted everyone. Quite the welcome wagon!

There were cheese demos and hot from the oven cheese pizza (melt in your mouth cheese and crispy crust). A store full to the gills of every single item Trader Joe's has become famous for (well, everything except their Chuck Roast). There were all my favorites too: wine, cheese, Heirloom Tomatoes, Figs, Fage Total Authentic Greek Yogurt, Ranger chickens and quality meats, Smoked Salmon, Valencia Oranges and Mâche.

Needless to say, between the lively steel drums, the full to the brim aisles, the shiny happy people holding hands and the excitement of it all, I got a bit carried away. I had been using up everything we had in the fridge, awaiting today's opening. I really needed to do some quality grocery shopping.

I walked around the store, picking things up, placing them in my car, with a silly smile on my face, chatting with fellow shoppers and exchanging recipes and cooking ideas. It wasn't until I looked at my watch that I realized I had but a few minutes left to pay for my purchases, drive downtown, unload my loot and perhaps speed up a bit to make it to my next appointment (in Renton of all places!) in time. So I hurried home, left all my groceries behind and made it to Renton, barely.

So...why, you ask, do I love Trader Joe's so much? Why have I been counting the days for the opening of the Capitol Hill store? Why? For the same reason everyone else that shops at Trader Joe's loves this little shop that could. Friendly staff, fun shopping experience, great quality products and values, because of its superb customer service. And because... well, the proof is in the receipt.

Trader Joe's Capitol Hill opens tomorrow

The moment we've all been waiting for happens tomorrow. The soft opening of Trader Joe's newest Seattle area store, in Capitol Hill. I went by there last week and had a quick update from one of its "crew members".

The store will open tomorrow morning at nine sharp and will have its Grand Opening the following week. And with Labor Day Weekend fast approaching, food shopping prospects are brilliant!

So now you know. Starting tomorrow, downtowners and Capitol Hill residents have yet another great option for gourmet shopping at discounted prices and another Trader joe's, closer than ever, to shop at. No more up hill drivign to Queen Anne. No more traffic on I-5 to Roosevelt Way. My mind is already racing with the shopping possibilities: Orchids, Fage Authentic (Whole milk) Greek Yogurt, Cheese, Bread, Wine, Sparkling Water, Mâche, Milk, Juice, Eggs, Niman Ranch Meat & Free Range Chicken, Nuts...Ahh!

As one who has been following the construction of this TJ's for a few months now and an unabashed Trader Joe's fan I say Finally! My list is ready!


Trader Joe's
(Mark O'Connor-Captain)
Daily 9am-9pm
1700 East Madison
Seattle, WA 98122
(Parking Garage on West side of Bldg)
206.322.2814

City Kitchens Birthday Sale

A heads up just in case you have not heard...From now until September 30th City Kitchens has the whole shop on sale for their once a year sale. Yep, everything is reduced because whatever its not on sale (20 to 65% off) still gets 20% off the regular price (10% on electrics). That means, Screwpull levers, Henckels and Wüstof-Trident knives, Le Creuset, Mauviel, Emile Henry, silicone bakeware, WMF tools are all on sale. So, shop early to find the best deals. I know I am! I've been eyeing that Shun 7" Santoku for months!

City Kitchens
1527 Fourth Avenue
(between Pike & Pine Streets)
206.382.1138
Open 7 days

Julia's Poulet Rôti cooking essentials

Last Wednesday, while planning a meal in remembrance of Julia Child, I realized I was missing a few essentials mentioned in her recipe for Poulet Rôti from her Mastering the Art of French Cooking, Volume One.

So I ran up the street to my neighborhood's Williams Sonoma shop to get the baster (I ditched my old one last year) and lacers(did not have any) and twine (was out too), necessary to roast my chicken the Julia way (with a lovely French method of trussing and with continuous basting). I could have gone to the lovely City Kitchens or Sur La Table at the market but I needed to save time.

And of course, they had it all. In two shakes, I perused the shelves and found everything I needed. The Poultry Lacers and Twine set ($3) include 6 extra-long trussing pins with 36' of kitchen twine. The Twine Holder ($26) is not only practical and sanitary but cute as a button (made out of wood, it looks just like an oversized acorn and no two are identical). The holder, beautiful enough to keep on the kitchen counter (so dandy you'll look up ways to use up your twine) comes with its own ball of twine. The shop carries the twine refills.

The Bulb Baster Set is brilliant. For $12 you get a stainless steel baster (with silicone bulb and 18/10 barrel), a stainless steel injector needle and a cleaning brush. It looks modern and very sleek and its a breeze to clean (my main pet peeve when it came to old basters). The baster heatproof, completely dishwasher-safe and come with a lifetime warranty

Happy to have found all my necessary gadgets I walked up to the cashier to pay for my loot. There, on the counter, were some of Julia's most popular books and a rose, a mini-memorial. I choked up. I think my eyes must have welled up too because right then and there the Sales Associate that had been helping me patted my hand and with watery eyes said to me: "I know, I miss her too".

We got to talking about Julia and my dinner menu and prep work, about the Food Network's Tribute to Julia Child and PBS's Julia! America's Favorite Chef. By the time she took care of my purchases and I signed my Amex slip, she suggested I work for Williams-Sonoma and handed me an employment application. Ha Ha! Come to think about it, for as much time and moolah as I spend there, it doesn't sound like a bad idea at all. That employee discount alone is a huge incentive. :-)

Williams-Sonoma
600 Pine St Ste 355
Seattle, WA 98101
(206) 621-7405

Chilewich Table Mats

Recently, while shopping at Les Cadeaux Gourmets I spotted these great table mats ($11 each) that are not only very chic but also look very durable and a snap to clean. The color and texture selection is lovely. Asian inspired almost. Very Zen and minimalist. Muted earth tones, pale greens and neutrals. Made by a company by the name of Chilewich.

According to their website "Plynyl was invented by Sandy Chilewich, "a nationally acclaimed designer, inventor of the Raybowl and founder of HUE Hosiery (which Nordstrom carries), and her husband Joe Sultan, a practicing architect and interior designer."

Next time I visit Les Cadeaux Gourmets I plan to purchase a set of these as an everyday alternative to our more delicate mats. Chilewich also manufactures vey practical and functional bags and (for the trade only) unique Plynyl floor coverings such as their w2w, tiles, floor mats and shag rugs range.

In the Seattle area, the following shops are Chilewich authorized vendors:

Asian Style
915 Western Ave.
Seattle, WA
98104
206-628-3099
Placemats

Velocity Art & Design
2118 2nd Avenue
Seattle, WA
98121
866 781 9494
Bags, Rugs, Placemats

Les Cadeaux Gourmets
1629 Queen Anne Ave. North
Seattle, WA
98109
206 240 1430
Placemats, Rugs

Domicile Where You Live
230 Winslow Way E.
Bainbridge Island, WA
98110
206 855 0670
Placemats, Rugs, Bags

I want my Furcozie!

What's made out of fur, leather and suede and keeps your hands warm while at the same time protecting them from extreme heat? Not gloves. A Furcozie! Looking for a gift for a Seattle coffee enthusiast that is very hard to shop for? Perhaps these decadent coffee cup muffs are just the thing (albeit not the kind item sponsored by PETA members' wish lists). ;-)

The site does not list prices or vendors. After emailing the company I was told they are in the process of mass producing the Furcozies and that the price has not been set yet. They promised to keep me updated as to when they go to market with them. Such a fun concept, tailor made for coffee crazed Seattle. So stay tuned...

Seinfeld for Festivus!!!

How wonderful! The day I thought would never arrive. Say goodbye to your old taped episodes on crappy VHS transfer. Hello DVD! Can we tawlk? Special Features you say? At last Seinfeld fans will be able to purchase the series on DVD or rent them from Netflix. Mark your calendars, pre-order or Wish List them on Amazon. I know I am!

"The first three seasons of "Seinfeld" are coming to DVD Nov. 23, just in time for Festivus. The episodes will be available in two four-DVD volumes as well as combined in a boxed gift set. Each volume will include about 12 hours of new content and have a suggested list price of $49.95, said the set's Sony-owned distributor, Columbia TriStar Home Entertainment."

Early 'Seinfeld' Episodes Coming to DVD

Sony Pictures Television - Seinfeld

Seinfeld Blog

On Washington's Wild Blackberries, gardening conundrums and Maxim's De Paris Confiture Extra De Mûres

I've always loved berries. All kinds. Strawberries, red and golden raspberries, blueberries but especially the little obscure ones that are harder to find: Tayberry, Huckleberry, Boysenberry, Marionberry, Loganberry, Currants and Gooseberries. When I first moved to the Seattle area years ago one of the most happy surprises for me was noticing how King County's roadsides were covered with these invasive, thorny and for the most part unsightly Himalayan Wild Blackberry (Rubus discolor) brambles. Berry bushes e-v-e-r-y-w-h-e-r-e. All year long they would haunt you as you drove or walked by them, for the most part a nuisance. The promise of ripe berries that you must wait for all year long.

Except you can't really eat those berries. Unless they happen to grow in a patch of land away from traffic and toxic exhaust you just perish the thought. Now, if they happen to be growing in your backyard and you don't spray them with chemicals you are in luck. Maybe.

While living in Newcastle a few years ago we were lucky enough to have a beautiful garden with hydrangeas, ivy, herbs, evergreens and rhododendrons. The backyard picket fence dividing our garden from a huge empty lot overlooking Lake Washington was covered in blackberry bushes that fell onto our property. We waited with bated breath all summer for the very second when the plump and very juicy berries were ready for the picking.

After the first handfuls of berries and the first few thorny mishaps (ouch!) and staining episodes (there goes my favorite tea towel) you soon forgot the mess. You would devise ways to use these little gems. I mean, the leftover ones that you had not already wolfed down while picking. There were pies and jam and sauces made with them and shared with friends and family the whole summer long. It was fabulous! And you did not even mind the seeds getting stuck to your teeth. You welcomed the whole experience.

So imagined my surprise when I read about how most Seattle area gardeners were trying to get rid of them, forever, using non-chemical and chemical removal methods. Some tried digging the plants out. Others recommended the use of tractors and chains. Rock salt was mentioned too. How about hiring a herd of goats (they eat everything!)? There were (are) whole message boards dedicated to helping home owners with suggestions on how to contain or kill off blackberry vines.

I had to say goodbye to my garden when we moved to our Bellevue neighborhood and my cat had to part with his catnip patch ( I planted it for cuttings but since our cat has always stayed indoors, every kitty in the neighborhood enjoyed the catnip while he watched from the inside, through the window. Poor thing!). And out of all the lovely things that grew there it was the wild blackberry bushes I missed the most (I know for a fact that I was the only one in my neighborhood fertilizing and mulching my plants, much to the chagrin of my fellow residents).

Once in Bellevue, all I had was a huge terrace that saw many outdoor grilling parties but not as much gardening. If I wanted to see some blackberry bushes I had to wait for a walk with my friend Cindy at the Mercer Slough or a drive up on down I-5 or 405. For pies and jams, blackberries were to be found at Larry's Market (at a premium and not even local) or else I had to drive across the lake to purchase them fresh at Pike Place Market or perhaps take a drive up to Whole Foods, in Seattle's Ravenna neighborhood to buy a pint or two.

I still, of course, love blackberries. Only now I do not have my own patch but access to baskets full of them all over the city. At community farmers markets and a walk away at Pike Place. With summer in full force, blackberries are ready for the picking, the tasting and the buying. To make pies and tarts, sauces and jellies, compote and jams with. So go out and pick some or buy some. Make the most of the harvest and rejoice (and meditate) on the fact that we live in a state that has such an abundance of these babies that we can indulge in the idea of blackberries as a weekend weed whacking exercise. That some us can consider such a beautiful and delicious fruit a nuisance still boggles my mind.

And if you can't find them fresh, then go and get some fabulous blackberry jam at a Seattle area Neighborhood Farmers Market or stop by a local supermarket or gourmet shop and re-acquaint yourself with this wonderful summer berry. Then come home and have them with Greek yogurt or Fromage Blanc, nuts and honey. Make jam with them to slather on your morning crumpet, croissant, bagel or toast. Make mini tarts with it. Use them as fillings for pastries or cakes.

And if you happen to travel to Paris soon, do not miss a chance to pick up a jar of Maxim's de Paris (with whole fruit in it it is one of the best I've ever tasted) at Monoprix or the Grand Epicerie du Bon Marché. Stop at Hediard or Fauchon and purchase their lovely Blackberry jams. Heck, you can even find lovely imported blackberry jams and blackberry based products at places like TJ Maxx and Marshall's. So, put away that weed wacker, re-think Washington Wild Blackberries and go to market ASAP.

Backwoods Spicy Grilled Chicken

Last time I visited Burien Farmers Market I came upon a booth with a friendly vendeuse, selling, of all things, Habanero based Barbeque Sauces. Made in Spirit Lake Adaho, of all places. They sold several varieties in different sizes and one could try them before buying. All excellent. Flavorful and with plenty of habanero heat. After sampling all of the sauces my sweet tooth won the tasting. I walked home with a bottle of their Sweet & Sassy Sauce.

Since then, I've been waiting for the right time to cook something on the grill with the sauce. That chance came up this past Wednesday. We were craving spicy, peppery heat and with a just bought beautiful fresh chicken (a Rosie from Larry's Market in Queen Anne) we knew exactly what to have for dinner.

The chicken is so simple indeed but you will need a couple key things. First, you'll need one of those inexpensive aluminum pans you can buy in the baking aisle of your local grocer. An oval shaped one. Medium sized. Nothing like those used for turkeys but something a couple sizes smaller. We found ours at Larry's Market. $2. Second, you will need a bottle of Backwoods Barbeque Sweet & Sassy Sauce. Other than that, the recipe and procedure are easy peasy.

Backwoods Spicy Grilled Chicken
One Fresh Chicken
One bottle of Backwoods Barbeque Sweet & Sassy Sauce
One head garlic (chopped fine)
Salt and pepper to taste
A hot grill.

Cut up chicken. In a bowl mix sauce and garlic, salt and pepper. Pour over chicken to coat generously. Let sit for at least a couple hours, overnight if possible. Grill in aluminum baking pan over medium heat until chicken is well done. Try to let it sit for 10 minutes (I dare you to wait any longer. The delicious smell emanating from the pan will make it very difficult for any self-restraint). Eat.

We had ours with roasted sweet potatoes, a tomato salad and Washington Green Fig kabobs. The chicken was extremely moist, very flavorful and cooked just right. With beautiful color and crispy burnt edges. I think it was a combination of cooking it in the pan (where the hot sauce bubbled up as it cooked, helping it cook evenly and effectively yet rendering the flesh moist and succulent) with the garlic and the sauce.

This was spicy grilled chicken the way it should taste. Saucy, hot and utterly delicious. So you do not live in Seattle or Idaho you say? Well, you can order the sauce by mail or online from Backwoods website (They take Credit Cards via PayPal). This is a small family owned venture that deserves our support. Their product is of very high quality and it is one of the very few Habanero based barbeque sauces in the market. I plan to buy it again and try it with baby back ribs. I am sure they will be superb.

Backwoods Barbeque Sauce
P. O. Box 205
Spirit Lake,
Idaho 83869
(818) 718-0789

Coming soon to Capitol Hill: Trader Joe's

Driving to Madison Park the other day I went by the construction site for the new Trader Joe's in Seattle. At the corner of Madison Street and 17th Avenue, the new store will be part of 1700 Madison Building (Great View Apts?), a new apartment building (not sure if its condo or for rent) in its last stages of construction. One of the workers on the site told me they think the store will open late August. Let's see...

Trader Joe's Capitol Hill will be less than a block away from Madison Market and across from the gas station on 17th. I for one can't wait for this location to open since, at least for now, downtowners have had to drive to Queen Anne Hill or the U-District's Trader Joe's to get our TJ fix which in my case means, mostly, loading up on Fage Greek Yogurt. :-D

Les Cadeux Gourmets

A Seattle Bon Vivant reader sent me the following email a couple days ago:

"Hello, I thought you would like to know about this shop (Les Cadeux Gourmets) in Queen Anne. I really do enjoy your web site. We have a lot of common interests and favorite Seattle places. Best to you, Michelle"

Well, I took a drive there yesterday during a little mid-day work break. I absolutely loved the shop. Les Cadeaux Gourmets is reminiscent of New York's Takashimaya, an upscale epicurean boutique that carries many lines exclusive to their shop in the Seattle area. The store is gorgeous, very Zen like and with a lovely array of all kinds of treasures.

From Bernardaud to Vosges Haut Chocolat chocolates, Ito-En teas and MarieBelle chocolates (Fedexed to the shop oncea week straight from the New York)and teas. Their bookshelves are a wonder. LCG stocks an exclusive selection of the "crème de la crème" in terms of food and wine books (most of Alain Ducasse and Pierre Hermé books and they even carry Art Culinaire, a hard to find hardbound culinary publication geared towards the professional cook and the passionate gourmet homecook). You can also find selected Staub cookware pieces, Clara Confectioners cookies, Verithé tea lollipos, a few items from L.A based Little Flower Candy Co., tools and accesories, beautiful serving and salad bowls, imported oils and vinegars, jams and jellies, soaps, condiments, whimsical stationary and fabulous linens. With in-store events already in place (Patricia Wells visited the store recently for a book signing), cooking & flower arranging classes and online shopping are in the works for their website.

They even have a small section of super cute baby gifts. Seis Kamimura, one of the owners (previously of Spago and CHI in Los Angeles), told me that the he and his wife Pia (who grew up in Seattle and eventually became General Manager of Bada Lounge) opened the boutique in March. By the looks of things, it is doing great. The color palette, potted herbs and warm light coming through the windows was enough for me to want to stay longer than the little time I had to shop with.

Add to that a warm, welcoming and knowledgeable service of the owner and you have the makings of a new Seattle classic. It was a joy to shop at Les Cadeaux Gourmets. Intimate and friendly. Upscale yet accessible. With something for everyone in every price range. And they wrap your gifts in lovely tissue, ribbon and their signature bag (free of charge). I walked away with books, gourmet treats and the cutest gift tags made out of ice cream wooden spoons printed with To and From. Michelle, you were right. Thanks so much for letting me know about this little gem of a shop.

Les Cadeux Gourmets
1629 Queen Anne Ave N
Seattle, WA 98109
206-283-2270

PS: Seattle Bon Vivant welcome readers recommendations. Just email me and I'll be happy to take a look! ;-)

Ready, set, shop!: Nordstrom Anniversary Sale

Shoppers put heart, soles into yearly Nordstrom sale

Nordstrom Downtown
500 Pine Street
Seattle, WA
98101
206.628.2111
Mon-Sat 9:30pm-8pm;
Sun 11am-6pm

When it comes to raspberries, the sweetest come from Fife

In today's Seattle Times:

California surpassed Washington last year as the leading producer of fresh raspberries in the United States, buoyed by a climate that allows for growing year-round. But in the newspaper story, California's leading raspberry grower respectfully directed the writer to visit Richter's farm up north if he wanted to sample the sweetest ones around.

Fife farmer finds sweet success

Get your Gooseberries

Europeans have used them forever (Harrods and Fauchon and Tiptree make fantastic Gooseberry Jam) but they are still quite rare in the United States. Their season is very short but they are out there right now, if you look.

Farmers Markets around Seattle have gooseberries for sale for around $6.50 a pound. I purchased these babies last Saturday at the Magnolia Farmers Market. Firm, tart, green and cute as a button. So next time you see them, grab them. Not only are they rich in vitamin C but they are delicious.

Cook them in tarts, pies, stewed, make a jelly or sauce to serve with your next roasted duck or perhaps juice them and create a cocktail. How about Clafoutis or a salsa for fish? Perhaps a nice jam or a curd. Or whip up Gooseberry Fool and serve it on your next cookout. I made Gooseberry Compote with mine (my own version of Christine Ferber Gooseberry Jam recipe from her book Mes Confitures. Delish!

Sales! Sales! Sales!

Some of my all time favorite Seattle area stores are having sales. Chic and oh so French inspired Les Amis Summer Sale started today July 10th at 11am. Essenza , purveyor of all things beauty, fragrance and accesories is having a Summer Sale too. Loungewear, infantwear and selected jewelry (around the corner from Les Amis).

The Summer Sale at Olivine started yesterday, July 9th and will last through the 31st. 30-70% off selected clothing, accesories, shoes, cosmetics and apothecary items. Their selection is lovely so do not miss this one. Shoes, fragrance, handbags, perfume, cosmetics and gifts. Nordstrom Anniversary Sale's catalog arrived this morning and it is loaded wih great stuff for all in the family. The Cashmere Poncho on page 14 looks amazing. The mauve Donald Pliner boots on page 21 are to die for. Sale starts July 16th.

Have your sale and eat your cake too: Mais Oui! in Bellevue will be celebrating Bastille Day next Saturday July 17th (10-6) They will pay the sales tax on all your purchases an they'll be sampling Marie Antoninette cake.

So go out and do some shopping. Support Seattle area businesses and let us know what you get. ;-D

Les Amis
3420 Evanston Ave. N
Seattle, WA 98103-8663
Phone: 206/632-2877

Essenza
615 N. 35th St.
Seattle, WA 98103
Phone: (206) 547-4895

Olivine
5344 Ballard Ave NW
Seattle, WA 98107
(206) 706-4188

Downtown Seattle Nordstrom
1501 5th Ave
Seattle, WA 98101
(206) 628-2111

Mais Oui
1075 Bellevue Way NE
Bellevue, WA 98004
(425) 451-0858

PS: Betsey Johnson Anthropologie and Williams Sonoma are also having great sales.

Betsey Johnson
1429 5TH Ave
Seattle, WA 98101-2335
Phone: (206) 624-2887

Anthropologie
1509 5TH Ave
Seattle, WA 98101-1603
Phone: (206) 381-5900

Williams-Sonoma
Pacific Place
400 Pine Street Suite 106
Seattle, WA 98101-3700
Phone: (206) 624-1422

Dreyers Sherbet & Light Ice Cream in Orange Cream=Happiness Ice Cream

There was a Dreyers demo the other day at Larry's Market on Mercer. One thing led to another and bada bing, bada boom a tub found its way to our shopping basket. If you loved orange creamsicles right off the ice cream truck when you were a kid, you need this. Vanilla and orange sherbet, twirled. Tangy, creamy. Delish! Memories in a bowl. Go and buy some ASAP. You'll thank me for it.

Dreyers Sherbet & Light Ice Cream in Orange Cream

Williams Sonoma Authentic Bundt® Double Chocolate Cake

Last night we were invited to dinner. Our friend and neighbor Ms. F, an accomplished cook and fellow foodie, off from work for the day, was celebrating her new All-Clad Slow Cooker's "Maiden Voyage" with a recipe for Beef Burgundy from Lynn Alley's The Gourmet Slow Cooker - Simple & Sophisticated Meals from Around the World

I promised to bring dessert and this was it. Mind you, my cake came from a box. I had it in my pantry, ready for a lazy day, when I was too tired to bake from scratch. I used my lovely Rose Cake Pan and crossed my fingers.

The Burgundy Beef (page 50) was the best I've ever had and the cake was quite good too. The Double Chocolate all natural mix is made with Guittard artisanal cocoa and Nielsen-Massey vanilla. Dense, with delectable Belgian chocolate bits. Moist but not fudgy. We had it with cold milk and were happy as clams. :-) These mixes (they also have Double Lemon, Strawberry and Vanilla) should be in everyone's pantry. Just in case.

Williams Sonoma Bundt® Chocolate Cake

You will need:
A box of Williams-Sonoma Bundt® Double Chocolate Cake Mix
A Bundt® Cake Pan
16 Tbs. (2 sticks) unsalted butter
4 eggs

Follow the instructions on the box for buttering and dusting pan and to prepare the batter. Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. The recipe says to bake at 325F but I prefer baking it at 350F, until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Use confectioners’ sugar for a simple dusting or make a glaze of 1 cup granulated sugar, 1/2 cup water and 1 Tbs. chocolate liqueur. Or try a Kahlua Glaze made of 2 Tbs. Kahlua, 3 Tbs. water and 3/4 cup (185g) granulated sugar. Serve with whipped cream or crème fraîche and garnish with berries (red currant or red raspberries are especially lovely now) Serves 16.

Nigel Slater Toast

Nigel Slater, one of my culinary heroes and cook book author has published his memories. Toast: The Story of a Boy's Hunger is a must have for Nigel Slater fans. The book is not yet published in the US (will be released on October 7, 2004) but it is already available from amazon.co.uk.

Bellevue Whole Foods Market opens tomorrow!

Tomorrow, at 9 am, Whole Foods Market will be opening the doors to their new Bellevue store. Drove by this morning as they were putting the finishing touches. The store looks great and has plenty of parking. The first 1,000 customers who spend $25 or more will receive a Whole Foods Canvas Bag as a gift with purchase. There will be in-store specials and sampling galore. Be there!

Whole Foods Market
888 116th Ave. N.E.
Bellevue, WA 98004
8 a.m. to 10 p.m.
seven days a week.
Cafe opens at 7 a.m.
425-462-1400

On the importance of buying local, "Grown in Washington"

On today's Seattle Times: Foreign agriculture bruising "Grown in Washington" label

University District Farmers Market

The University District Farmers Market takes place every Saturday from May 22 through November 20 from 9-2. Its right on the "Ave" at the corner of University Way NE & NE 50th Street.

"Seattle's oldest and largest "Farmers-Only" neighborhood Market hosts over 50 Washington state farmers every week. Featured are seasonal fresh fruit and vegetables from both sides of the state, fresh organic produce, herbs, wild mushrooms, fresh farmstead cheeses, free-run eggs, hazelnuts, cider, fresh pasta, honey, flowers, nursery stock, wine, and fresh bread and baked goods. Every Saturday, shoppers can look forward to performances by local musicians, our popular "celebrity chef" cooking demos, and expert gardening advice from Master Gardener's. Also on hand: Master Composters and seasonal produce samplings"

Yukon King Salmon in Mango Purée

Yesterday, I picked up 1 1/2 pounds of Yukon King Salmon from Mutual Fish ($17.99 p/p). Later on, inspired by all the beautiful produce I found while at the Columbia City Farmers Market and after browsing a recipe on my new book, The Williams-Sonoma Collection: Fish for Pan Roasted Salmon Fillets In Mango Juice I could not wait to get home to start cooking . Taking advantage of a care package my mom had Fedexed only a few days ago, loaded with beautiful mangos and Key limes I knew this was the perfect combination for the evening.

Instead of bottled mango juice as the recipe recommends, I cut up and pureed a few of my beautiful mangoes to get not only the texture and thickness but the lovely bright color and without compromising the flavor. The fish was marinated in the purée for 20 minutes (add salt & pepper to taste and reserve after removing fish from it) and sautéed skin down with one tablespoon olive oil on an All-Clad non-stick pan, for about seven minutes, then transferred to the oven (450F) to finish cooking.

The purée was reduced stove top and poured over the fish after transferring the fish to a platter. I served the salmon with Zucchini Blossoms (deep fried, in a Bellwether Farms Fromage Blanc, While Lily flour, organic heavy cream, sea salt and red pepper batter) and Crème Fraîche Mashed Potatoes (a mix of Yukon Gold and reds, also purchased at the market, mashed by hand with the peel instead of using the Potato Ricer as usual since by the time I got home from work I was not in the mood for ricing potatoes and the hunger go the best of me.

The wine, a 2003 Chatter Creek Columbia River Pinot Gris and the dessert, fresh Tayberries, (a cross between a blackberry and a red raspberry), both purchased at the market, were light and lovely.

The salmon, just as I had read on the paper yesterday morning, was like butter. Like butter I tell you. Delectable, flaky, moist and it cooked to perfection. And that color! Heaven! The potatoes, Zucchini blossoms and wine were a wonderful match. I ate every single morsel of fish and look forward to buying some more to cook this Sunday on the grill.

I must say, As much as I love my Copper River Salmon , last night, Yukon was King.

Columbia City Farmers Market
Columbia Plaza,
4801 Rainier Ave South
(at South Edmunds)
Seattle, WA

Yukon River King Salmon Rivals Copper River

This morning I picked up a pound and a half of beautiful Yukon King Salmon (along with Kokuho Rose, fresh ginger, Macrina Bakery & Cafe Sour White and some Sesame Oil) at Mutual Fish Company to prepare tonight.

I have some ideas on how to prepare it (purchased Williams Sonoma FISH book yesterday) but in any case I can't wait to try it. Its supposed to be even better and healthier (more oil) if that is possible, than Copper River Salmon. I guess the proof will be in the pudding. Will report later.


Fish makes run at 'Copper River' brand: Promoters tout Yukon kings as tasty, cheaper

Wild Flavor of the Yukon, Now in the Lower 48

Mutual Fish Company
2335 Rainier Avenue South
Seattle, WA
(206) 322-4368

At last, 2001 Quilceda Creek release

One of my two favorite Washington Cabernet Sauvignon (the other being Leonetti), is available through the winery's mailing list and selected Seattle wine shops. In the past I've special ordered Quilceda Creek from Larry's Market (2 bottles max per household) or Pike & Western in Seattle.

A couple weeks ago Michael at Pike & Western Wine Shop told me they do have Quilceda Creek available for sale. Apparently there is enough of it to forego special ordering this time around. Judging by Parker's score (96-99) Quilceda Creek's 2001 Cabernet Sauvignon is once again, just as with all the previous releases I've tasted so far, a must buy, to drink now or to hold (projected maturity 2008-2020+).

An aside: I was at the shop yesterday and saw a two glass gift set of the new Riedel "O" range (without stem) on sale. They also have some beautiful Riedel and Romanian made decanters that are gorgeous in their form, with great clarity, ultra fine crystal and minimalist design. I'm in love with Riedel's genie bottle shaped Ultra Single and their 66 3/4-Ounce Cabernet Decanter. Both are graceful, appropriate for elegant entertaining or casual everyday use yet practical and easy to pour from.

From Seattle Times Pacific Northwest Magazine: Redefining Wine At Quilceda Creek, the next generation seeks better than Bordeaux

Pike and Western Wine Shop
1934 Pike Place
Seattle, WA 98101
Telephone: 206/441-1307
M-F, 9:30am to 6:30pm
Saturday: 9:30am to 6:00pm
Sunday: noon to 5:00pm

Quilceda Creek

Pike and Western Wine Shop

Bellevue Farmers Market

Yesterday temperatures in Seattle reached the mid- 80's. It was a glorious day of clear skies, hot sun warmth and beauty. Driving on 520, was a joy. Mount Baker, in the distance, looked like a huge coconut ice cream cone. Beautiful! Sunroof opened, on my way to the Eastside, I took advantage of sitting in traffic on the floating bridge to take some pictures of the boats on Lake Washington and Mount Rainier, so clear and bright it made one feel it was just right behind Mercer Island.

I arrived at the Bellevue Farmers Market around 11:10. They had just opened to the public (their first day of the season) and it was already buzzing with activity and shoppers. However, finding parking was a breeze as there were plenty of volunteers helping out. This is a very well oiled machine. It seems as if it had been in operation for years but in fact I think this is the first time Bellevue hosts their own farmers market. In all my years living on the Eastside, in Bellevue, never once did I hear of something like this going on.

Their logo is lovely and minimalist. Black and brick colored, it features a farmer wearing a hat and working with what seems to be a long handled hoe. When you first enter to the market area you are greeted by friendly volunteers selling T-Shirts, hats, aprons and market canvas bags sporting the market logo. These are well priced and seem well made too.

Next to the welcome booth The Junior League of Seattle was promoting and selling their latest book, Celebrate The Rain. It is their second book (the first one being Simply Classic) . According to the League, the book "illustrates that the rain-or "liquid sunshine"- for which Seattle is well known provides the wondrous bounty of foods or the book. Celebrate the Rain showcases the creative works of seventeen local artists, photographs by Angie Norwood Browne and the writing and editing of Cynthia Nims". "Its recipes feature the culinary riches of the Pacific Northwest" from Walla Walla onions to Salmon, Westcott Bay oysters, crabs, cherries, Asian greens, asparagus, grapes and apples. The book (272 pages, hardcover, with beautiful illustrations and photography) retails for $31.95 plus 8.8%tax =$34.76. Cash and checks were welcomed. After purchasing my copy, the artist that created the cover art for the book, Pierce Milholland, present that morning, autographed my book. Lovely man.

The market had something for everyone. Berries, apples, peaches, cherries (saw my first sour cherries of the season yesterday) organic produce, cheese, eggs (chicken, duck and goose), meats, salmon, oysters, clams, nuts, baked goods, specialty greens, jams (Strawberry-Rhubarb anyone?), cookies, relishes and Chutneys by Taaza (Indian) and Holy Jalapeno (scrumptious and chunky), beautiful peas and fava beans, kale and zucchini flowers, flowers, herbs (the elusive tarragon was in sight), honey, infused vinegars, the biggest tomatoes you can find and my favorites, Skagit County strawberries Greg Atkinson worthy.

There was live music playing, gardening education offered and great, gourmet sandwiches, lemonade and iced tea from Sasi's Cafe in Kirkland's Waterfront ( the owners are Swiss born Roland and Doris Oberholzer) to enjoy while on the premises, on a chair, in the shade. The atmosphere was neighborly, friendly. Everyone enjoying themselves. Eating, drinking, tasting, shopping and relaxing in the gorgeous weather. Some of the ladies looked as if attending a Sunday brunch. Lovely hats, summer dresses and even high heels. Pets parading about with their owners. Too many SUV's in the parking lot. Very Bellevue indeed. All in all it was a great time. So go next week and tell your friends! After shopping, I stopped at Mais Oui! down the street on Bellevue Way and had lunch with my dear friend F, Mango Lassi #1 at Moghul Palace. From there, back on 520 to work and Seattle with bags full of jalapeño relish, Swiss Chard and Organic Kale, Lavender, Tarragon, tomatoes, cookies, honey, sweet peas, onions, Sasi's Cafe Stawberry-Rhubarb jam, Skagit County strawberries and my lovely Celebrate The Rain book.

Bellevue Farmers Market
Thursday 11-3
June 17- October 21
1717 Bellevue Way
(9 blocks North of Bellevue Square)
First Presbyterian Church Parking Lot

Sasi's Cafe
130 Lake St.
Kirkland, Washington
425-889-2411.
Monday-Friday, 10 a.m.-6 p.m.
Saturday, 11 a.m.-5 p.m.
Closed Sundays

Meghana Foods (Taaza)

Holy Jalapeno

Taylor Shellfish Farm

Farmers Market Guide

The Junior League of Seattle

Yarrow Point woman plants seeds of Bellevue Farmers Market

Hague celebrates opening of the Bellevue Farmers Market
"A Celebration of Eastside Farming Tradition"

11:45 AM | Permalink | Comments (0)

06/11/2004

Sautéed Copper River Salmon and Baby Bok Choi

We picked some just flown in Fresh Copper River King Salmon Fillet ($19.99 per pound) at Pure Food Fish (my favorite fish monger) at Pike Place Market. What is there to say about Copper River Salmon that has not already been told a thousand times over? Its definitely Seattle's premier salmon and its season one we Seattleites look forward to year after year. At home, this is one of our favorite fish and the standard by which all other salmon are measured.

So, last night, after an enjoyable but very long work day and stacks (literally) of paper work I had to reward myself for getting the job done. I wanted to put to good use the beautiful and tender Baby Bok Choi I had picked up yesterday morning at the Burien Farmer's Market (I HAD to pick up some of Wade's Honey, from bees at his Japanese Pear orchard. As I've gotten totally hooked on Fage Greek Yogurt with added Honey and Walnuts (we are never without a couple big bags of Walnut pieces from Trader Joe's...but I digress.) our honey stocks have been run low faster than usual) and cook the fish with as little pomp and circumstance as possible.

As I was cooking for one and frankly, after 3 hours of paperwork, a bit pooped, only the simplest of recipes would do. No heavy sauces to cover the fish, no convoluted processes or long ingredient lists. This was to be a quick meal that would hopefully bring out the best of both the salmon and the vegetable.

Sautéed Baby Bok Choi
3 Baby Bok Choi
Soy Sauce
Walnut and Toasted Sesame Seed Oil (I teaspoon each)
1 tablespoon packed golden brown sugar
Garlic (2 minced cloves)

I put these in a wok and sautéed until tender.

Copper River Salmon
6 ounce fillet
One clove minced garlic
1 teaspoon Grains of Paradise
Juice of half a lemon
Maldon Salt
Extra Virgin Olive Oil

Sautéed the fish until opaque but tender to the touch.

The salmon, so flavorful, with an amazingly silky and incredibly lush texture, almost brought tears to my eyes when I tasted it. It was perfection and worked really well with the Bok Choi. The Grains of Paradise gave it just the right amount of peppery heat without overpowering the salmon or numbing the palate. I was so pleased with dinner that I totally forgot to open the wine I had in mind for it. Savoring every bit of the dish was enough taste bud indulgence for the evening.

A delightful meal (with leftover Bok Choi for tomorrow's lunch) that speaks of everything that's lovely and good of this fair city of ours. Great fresh fish. Seasonal and very fresh produce, locally grown. Simple but never simplistic living. The only thing missing was a piece of Mikawaya's Strawberry Mochi Ice Cream...next time.

Pure Food Fish Market
Pike Place Market
Seattle, WA 98108
1-800-392-FISH (3474)
206-622-5765
Fax 206-622-2050
info@freshseafood.com

06:00 AM | Permalink | Comments (3)

06/10/2004

Farm Season is here!

"Summer Sundays (June 13-September 26)- The north end of Pike Place is closed for traffic, welcoming pedestrians to flood the displays from local farmers. Guest chefs demo culinary creations made with fresh farm produce The season kicks off with the "Best of Culinary School Competition" on June 13.

Organic Wednesday (June 16-October 27)- Pike Place Market features organic products every day. But Wednesdays during Farm Season , its their focus. Farmers extend their stalls along the west side of Pike Place, creating a social and inviting enviroment to shop for the largest selection of the region's freshest organic produce."

Remember to take advantage of one hour of free parking at the Public Market Parking Garage on Western Avenue (look for blue sign).

Sign up for the Freshwire Newsletter and learn what's in season and what's happening down at the market.

02:22 PM | Permalink | Comments (2)

06/09/2004

Bellevue Whole Foods opens June 30th!

I'm excited about Whole Foods new store in Bellevue, Washington. Although I live in the Seattle downtown core, work takes me to the Eastside on a regular basis. I look forward to stopping while in Bellevue to pick up Whole Foods favorites at their Cheese and Wine departments, pasta, bulk nuts and grains, their lamb cuts (they carry beautifully Frenched lamb chops and gorgeous racks of lamb) and hard to find specialty produce, unavailable at other markets.

The real attraction? A wonderful, easy to access location off NE 8th, 116th, close to many of the offices and merchants I often visit and most of all, a skip and a hop away from the I-90 exit. There will be plenty of parking. This way I can stop there for breakfast or lunch, shop for groceries or dinner on the way home, as needed, especially in autumn and winter when I might not feel like walking to Pike Place at the end of the day. Popping in and out of there should be a breeze. No need to drive up to Ravenna. No need to get caught in the I-5 south traffic hassle that is afternoon rush hour driving back to the city

According to the Austin, Texas-based chain (publicly traded company), their Seattle store is one of their top 3 volume stores. The new Bellevue Whole Foods, at 52,000 square feet, has the potential to be in that top three and perhaps become the largest in the company (which has 168 stores now an hopes that by early 2006, the Puget Sound will have six Whole Foods stores). "Dramatically different" from the company's Roosevelt Square store, it will include a "wine-tasting bar, cooking school, expanded produce, international and prepared foods sections, smoked meats and chocolate-dipped fruits".
That to me, sounds very sweet! :-)

Whole Foods Bellevue
Grand Opening-June 30th
NE 8th St. & 116th Ave. NE
Bellevue, WA

The Virtue in $6 Heirloom Tomatoes

06:00 AM | Permalink | Comments (0)

06/05/2004

Dahlia Bakery Sundays

Starting tomorrow, Dahlia Bakery, our neighborhood boulanger will open on Sundays for the summer (and hopefully , on every Sunday after that). Dahlia Bakery is located right next to Dahlia Lounge, on the corner of 4th Avenue and Virginia.




Dahlia Bakery
2001 4th Avenue
SEATTLE, WA
98101
206.441.4540

11:33 PM | Permalink | Comments (0)

06/04/2004

Burien Farmers Market

Yesterday morning I took a drive to Burien to visit their Farmers Market. It was a sunny day with clear blue skies. Cool, a lovely breeze. Great weather to be outside browsing produce stalls. Burien Farmers Market is small (almost hidden out of sight in a nook between S.W. 150th and 152nd streets, behind Meal Makers) but lovely. Fruit and stands loaded with beautiful and colorful, still cool offerings.

Fresh honey from Enumclaw unheated, from Japanese pears and raspberry. Apple, pear and berry cider in big bottles to take home or to enjoy right there. Mizuna and baby greens so fresh, the farmer, Wade, from Rockridge Orchards told me he had picked them just 2 hours prior. He gave me some to taste. Deliciously cool and crisp! There were rose bushes for sale in all sorts of beautiful colors. Bright yellows, peaches, salmon, intense red-orange. Also available for purchase were garden statuary and accessories (beautiful renditions of leaves in gorgeous shades of green).

Plants, herbs and flowers of all kinds. Homemade pies sold whole to go or as individual servings. Herbal soaps and sachets. The most amazing, intensely colored Rhubarb (I purchased a pound and a half of it for tomorrow). Just picked Bing and Rainier cherries. Gifts and snacks.

I scrutinized every stand, looking for a vegetable I had not tried before (golden beets) or had been longing to find again (Kohlrabi, bringing memories of summer in Germany). My foraging continued with dinner in mind, chatting with the farmers (they came all the way from Fall City, Pierce County and Carnation) about their favorite ways of cooking these vegetables and discovered many uses for parts of these I had no idea were also edible.

With arms full of vegetables and fruit I wobbled back to the car and felt quite content with my purchases. Next, a quick stop at Trader Joe's to purchase the meat for the dish. After driving home it was now time to wash, peel and cut away in order to get dinner started on the slow cooker (my very own rendition of Pot-au-Feu) before returning to work (will post the pseudo-recipe tomorrow). I was already looking forward to the day's end, to find all these wonderful ingredients, cooked slowly to perfion, ready to be enjoyed.

Seven hours later and just before heading out to the Ballet dinner was served. The freshest of ingredients in a simple, comforting meal.

What can be better? Leftovers, of course!

Burien Farmers Market
May 13 - Oct. 7
Thursdays, 11am - 6pm
4th Ave. S.W.
Burien

Puget Sound Harvest Schedule

11:04 PM | Permalink | Comments (0)

06/02/2004

To market, to market!

The last few days have been a Farmer's Market bonanza. Trips to the market with my friends, family and on my own, visiting favorite stalls and vendors, scouting the freshest produce, flowers and fish.

Here are some of our finds...

Beautiful and aromatic garlic. A dollar bought all this!

Steamed, grilled, skewered or roasted baby reds are good with most fish. These were tender and sweet.

The most tender and nutritious Baby Bok Choi. I sautéed these babies with peanut oil, brown sugar, soy sauce and garlic and served them with whole grilled Tilapia and the baby reds above, steamed.

One of the fringe benefits of living in Seattle is that we have THE best cherries in the country. Run, don't walk to get these! The season is so short! We serve them for dessert as often as we can with chocolate sour cream cake and keep a bowl readily available for snacking until they are gone.

Did you know that Washington strawberries are some of the best in the country, even superior to most of California's commercial strawberry crop?

What is not to love about Rainier cherries. The name, the color, the flavor, the sweetness. A big bowl of these makes a lovely edible centerpiece.

¡Pescaíto frito, que rico! Marinated last night in fresh garlic, Meyer lemon juice and zest, red pepper flakes, grey sea salt, olive oil and Vinagre De Jerez (Sherry Vinegar). I floured them, fried them until golden, topped with sautéed Walla Walla onions in olive oil, Sherry Vinegar and Grains of Paradise. Served with purple potatoes, an orange tomato salad. Only the bones were left on the plate. ;-D

Just look at this picture. Meyer Lemons and Kumquats. It makes me giddy just to look at these mounds of fruit.


FIGS! FIGS! FIGS! I adore them and the sight of them never fails to elicit little squeaks of delight ! Making my Arugula, Fig and Point Reyes Salad (with fig balsamic dressing and crunchy candied pistachios thrown in for good measure) on Saturday. The anticipation is killing me!

Flowers, flowers everywhere! Peonies, Sweet Peas, Calla Lilies, Poppies. Inexpensive and all of them beautiful. Grown with love (and it shows!) mostly by immigrant farmers that have made Washington their home.

Saturday's dinner! Copper River Salmon is here. If you blink you'll miss it so make haste and get some ASAP! Harry, one pound for me please!

So, whether you live in Seattle or not, now its the perfect time to take a walk, plane, train or automobile and visit Pike Place Market or any Farmer's Market. You'll be glad you did.

10:41 PM | Permalink | Comments (0)

On what makes Washington's Skagit Valley strawberries so special

Greg Atkinson and Megan Sukys chat on today's KUOW's The Beat (2:50 on the program audio file about Washington strawberries and what makes them some of the country's top crops.

Greg Atkinson's Strawberry recipes

On Skagit Valley Strawberries and where to find them

10:11 PM | Permalink | Comments (0)

06/01/2004

A dash, a pinch and a smidgen

Last night, I was reminded of my trusty measuring spoons, a set purchased a few years ago (at Williams Sonoma if I remember correctly) and that I find essential when making Kheer.

It may seem as an old fashioned, even whimsical way to measure. However, I've found these measuring spoons very nifty when using things like extra hot pepper powders, pungent spices (Ras-Al-Hanout, Nigella seeds or Grains of Paradise). So practical when adding Orange or Rose Water (when more than a dash or two (as in Kheer) could ruin your dish, turning it into a soapy mess), in recipes that require the most modest of amounts or that ask for a dash, a pinch or a smidgen or two of something or other. Those who, like myself, enjoy collecting and cooking from vintage cookery books will find them most useful.

They are sold by many vendors, both brick & mortar & online, at around $3.99 per set. Made of 18/8 dishwasher safe stainless steel (with a matte finish) I believe they have a place in every kitchen . Not only are they a fun conversation piece but a great little host/hostess gift.




Dash- 1/8 teaspoon
Pinch- 1/16 teaspoon
Smidgen- 1/32 teaspoon

06:23 AM | Permalink | Comments (0)

05/31/2004

Seattle's Zeeks Pizza delivers!

On lazy days when I don't feel like cooking but crave a meal that includes all food groups I call Zeeks Pizza. Zeeks is our neighborhood pizza place and the one we prefer over Pagliacci's or Second Avenue Pizza.

We order from their Belltown location, as it is the closest to our apartment but they have shops all over Seattle, from Greenlake to Ravenna, from Ballard to Queen Anne. One can eat-in, call for delivery or pick up take-out. Delivery, our favorite option, takes around 35 minutes on average but it is worth the wait.

They carry a selection of salads, breadsticks, inventive and scrumptious pizza combinations that will appeal to everyone; from the vegetarian (Frog Belly Green, Organic Drift, Jimmi The Greek, Veggie Thai, Hurricane, Howser) to the carnivore (Puget Pounder, Wood Butcher, The Dragon, Thai One On (1-5 stars), Texas Leaguer and Kitchen Sink) and everyone else in between. They also carry Thomas Kemper Rootbeer, soft drinks and Ben & Jerry's ice cream for dessert (it arrives hard as a rock)

Our favorite pie is their amazing Tree Hugger (we have them add sausage to it for $1.95 extra) which is loaded with vegetables. (Tomato sauce, Mozzarella, sun-dried tomatoes, spinach, shrooms, artichoke hearts, broccoli, Roma tomatoes, garlic & olives) The cheese is top notch, the pie loaded with the freshest vegetables. So much so you can barely see the dough. An explosion of flavors in your mouth.

Their Canadian Bacon-Pinneapple made with the most flavorful Mozzarella, sprinkled with beautiful oregano is not only simple, sweet and savory at the same time but also utterly delicious.



Zeeks Pizza
419 Denny Way
Seattle, WA 98109
285-TOGO

06:01 AM | Permalink | Comments (0)

05/30/2004

Pike Place Market again and a trip to Mercer Slough Farm Stand

Today has been such a beautiful day. Dry, sunny, cool. Perfect to go shopping for produce. First at Pike Place Market for Rainier and Bing Cherries, the first of the season.

A few fat apples. Aromatic white peaches. A beautiful 2 pound Tilapia, whole, from our favorite fishmonger Harry, who cleaned it and got it ready for us to grill for tonight's dinner.

Later, a lovely drive across Lake Washington on I-90 to Bellevue's Mercer Slough Farm Stand. Baby red potatoes, just picked strawberries, still warm and earthy smelling, sandy and unwashed. Tomatoes and lemons.

The blueberries are not ready yet but Mr. Pace has wonderful Walla Walla onions, which are in season, aromatic and plump. Being spoiled living so close to Pike Place Market, I tend to forget about Mercer Slough and Mr. Bill Pace, who is a joy to chat with and always gives me a deal.

On a beautiful day like today the only reason worthwhile to take the car out of the garage is a drive to Bellevue's Farm Stand. And as soon as those blueberries are ready for the picking, I'll drive back there again.

Bellevue Park Fresh Produce Stand
Mercer Slough Blueberry Farm
2380 Bellevue Way SE
Bellevue, Washington
425-467-0501

04:50 PM | Permalink | Comments (0)

05/29/2004

A day at the Market & Emsa Perfect Beaker

My friend F and I went browsing, shopping and eating our way around Pike Place Market yesterday. F loaded up at The Souk, our friendly Indian/Middle Eastern grocery store, small in size but with lots of personality and a selction like no other.

It has an excellent selection of Indian, Paskitani, Middle Eastern and African foods, spices, baked goods, music, books, incense as well as scarves, jewelry and decorations. F had lunch while I, having just feasted on my Friday Maharaja leftovers, drank a bottle of water and admired their mounds and mounds of fresh "Loukhoum" or Turkish Delight.

They come in all flavors: Banana, Raspberry, Pistachio, Rose, Lemon. My favorite is their Pistachio but they are all beautiful. A bar of Loukhoum sells for $2.50. They also sell big bags of walnuts, Turkish Tahini and various types of bell peppers and cornichons.

Later on, we walked into Seattle Cutlery. I was looking for a measuring cup in Metric or Imperial to ease conversions. Frankly, the use of multiple measuring spoons and cups when baking and cooking from my favorite European books and culinary websites has become a bit tiresome.

They had a limited selection of gadgets as this is mostly a cutlery shop so I picked up the Emsa Perfect Beaker. The package reads:

Accurate measuring thanks to scientifically calibrated scales.
6 different measurement scales for all your cooking and baking needs.
Tablespoons, teaspoons, ounces, pints, cups, and even ml/ccm for international recipes.
Easy to read markings.
All-around spout for easy pouring.
Extremely durable, shatter proof, Top rack dishwasher safe.
It includes a clear lid for freshness seal (storage of food, salad dressings, etc)
Made in Germany

I just wished it was glass but I'll keep looking. It looks very promising and the price was right ($8.95). I plan to use it ASAP!

From there we walked back towards the market to check out the produce (Baby Bok Choi, Walla Walla onions, fresh garlic) and fish. I shopped at DeLaurenti for slivered almonds (for Kheer) while F picked up package of her favorite Italian ladyfingers. A vanilla soy latte at their café (their pizza is so good too!) and we were ready to go back for some more shopping, browsing, energized for the walk back home.

We left our loot behind and walked up the street to Loews Meridian 16 to see The Day After Tomorrow. Later on, sushi and great conversation at Koji Osakaya. All in all, a purrfect day.

The Souk.
1916 Pike Place Market Seattle,
WA 98101
(206) 441-1666.
9:00-6:00 p.m.
Monday through Saturday
11:00-5:00 p.m. Sundays

Turkish Delight
1930 Pike Place Market
(206) 443-1387

Seattle Cutlery
1920 PikePlace Market
Seattle, Washington
98101
206.441.8988

10:27 PM | Permalink | Comments (0)

05/28/2004

Downtown Sephora's Glam Opening

Finally! The new 5,200 square feet Downtown Seattle Sephora opened today! This location carries some hard to find lines in the city, only available, exclusively to the downtown Sephora such as Bare Escentuals, Paul & Joe Beauté and Smashbox. I was told by one of the sales associates that there was a line of people waiting since early in the am for the doors to open.

The place was packed, fabulous music, colorful set-up, friendly help and it had a really nice energy. I was happy to see an old face from Bellevue and U-Village Sephoras back in town for the opening, hopefully for good who spent time giving me the tour of the store and the breakdown of brand names carried at their downtown location. What fun!

Customers were busy applying makeup, spritzing perfumes, asking questions, loading their cute black baskets with all kinds of goodies; makeup, skin and hair care, fragrance, body products, beauty tools and hair accesories.

I was lucky (thanks again D! I felt so special!) to receive a goodie bag full to the brim of wonderful samples, perfume minis, soap, lipgloss and even a Sephora gift card. I picked up beautiful French hair accesories, Benefit mascara, Pout lip schtuff and plan to go back for more next month. I think I need that Fresh Illipe Butter Conditioner. ;-)

Sephora Downtown Seattle
Monday-Saturday
9:30 a.m. to 8 p.m.
Sunday-11 a.m. to 7 p.m.
415 Pine St.
Seattle
98101

06:14 PM | Permalink | Comments (0)

05/25/2004

“The gift of the Gods” or Fage Total Greek Yogurt at Trader Joe's

While shopping at Trader Joe's some time ago I came upon the cutest and most delicious product: Fage Total Greek Yogurt. Greek Yoghurt has never been the easiest product to find in the US but Trader Joe's has been importing Fage's Total Greek Yogurt for a while now and will continue to be a staple at their shops. Eureka! This has go to be the best, richest yogurt I've ever had. At 250 calories per 5.3 ounces, the fat content is quite steep but the silkiness is worth every spoonful and calorie.

Greek Yoghurt is not your average yogurt. Is the real McCoy. So creamy and thick it adheres to a spoon with all its might, and never budges. Fage's single serving size ($1.59 for 5.3 ounces) is a combo of 2/3 Greek yogurt with 1/3 Greek honey. The honey is the perfect counterpart to the tangy, creamy and thick yogurt to be drizzled over the yogurt or just dipped into with the tiniest of spoons and plenty oftieme to savour. Trader Joe's also carries Fage's 500 mg tub of Greek yogurt (plain) for $3.99 which is my choice for cooking with as greek yogurt is perfect for thickening soups, making Raita, etc.

Greek yogurt is the traditional ingredient for making Yaourtopita (Greek yogurt cake), Spaghetti with yogurt (Makaronada me saltsa yiaourtiou) and Tzatziki. Serve it for breakfast or dessert with fresh berries or fruit. With honey and walnuts is a great and healthy way to start the day or a fab mid day snack or lunch. Greek yogurt is an excellent alternative to sour cream, plain American and French yogurt or even crème fraîche.

So, next time you find yourself at the supermarket, pick up a container of Greek yogurt. Once you try it, you'll be hooked, wondering why you never discovered this gem before. You might never go back to the sweet, runny stuff again.

Tzatziki

500mg Greek Yogurt
2 cucumbers (seeded), diced
3 cloves garlic, peeled and grated
2 tablespoons Olive Oil
Juice of 1/2 lemon
One tablespoon fresh dill
Salt and Pepper to taste

Combine ingredients by hand or in bowl of food processor, pulsed lightly a few times. Transfer to a bowl and chill in the refrigerator for at least a couple hours before serving.

Yoghurt

In Search Of Greek Yogurt: Full Fat Paradise

Prices, choices earn Trader Joe's cult-grocer status

Quirky Trader Joe's draws shoppers for deals on fine food, wines

Travel the world without leaving home

07:38 AM | Permalink | Comments (0)

05/24/2004

Lunch at Rancho Bravo in Bellevue

California's Wine Country is one of our favorite travel destinations. We love it because its beautiful. Warm, sunny. Oak trees covered in moss. Mustard colored hills. Roses and poppies everywhere. Dean & Deluca. Oakville Grocery. Bouchon. Great food and wine. Fun people.

Last year, while driving on Route 29 in Calistoga, we spotted a roadside Taquería. It looked like an old school bus, only it was serving food. We were hungry and it was a beautiful day and having never tried this type of roadside dining before, we just had to stop and have a "tasting". We ordered tacos de carne asada y de pollo (steak and chicken tacos) They were served in a corn tortilla, with fresh cilantro, avocado, onion, radishes, roasted jalapeños, a slice of lemon and plenty of "salsa" (red and green). We ate under the trees and savored every bite. That night we  reminisced about that scrumptious yet simple lunch. The next day we returned to the same spot. It was that good.

To this day, we still remember those lunch stops in Calistoga as some the best food we had in the wine country and perhaps one of the best Mexican meals ever. Simple food. Fresh, made to order. Cooked by people who know what they are doing and are not compromising their roots and traditions tweaking their recipes or presentation to fit  the "Gringos" palate or demands. This is Mexican food by Mexicans for Mexicans and those wit ha soft spot for "la cocina Mexicana".

Today has been, so far, a beautiful day in Seattle. Sunny and warm. Green and flowers everywhere. This is not a day to waste away working. This is a day to get  on 520, cross Lake Washington, drive to the Eastside, shop, eat outside, have a picnic even, grill your dinner.

I needed to go grocery shopping so I decided to drive all the way to Trader Joe's at Bel-Red and 156th. On the way home I stopped at my favorite Mexican food joint in all of Seattle. As humble and friendly as those Napa Valley roadside Taquerías, with food just as delicious. No need to get on a plane for it.

Rancho Bravo is managed by two wonderful and ever so friendly ladies: Ruth and Fidelia. Ruth hails from Veracruz, off the Gulf of Mexico, home of fabulous coastal cuisine and delicious seafood. Fidelia, from Guerrero, on the Pacific coast.

These ladies know how to cook and at lunch time there is always a line at Rancho Bravo. A long, multi-lingual, multi-cultural line. From truck drivers to Microsoft execs.

The menu is simple but fantastic. Something for everyone. Tacos, Burritos, Quesadillas, Tamales, Tortas, Rice and Beans, Fish Tacos and Sandwiches.  In the colder months, Fidelia makes the best Mexican Hot Chocolate you'll have this side of the border. Hot, thick, flavorful and whipped to perfection.

 

The food is prepared right when you order and although fast, this by no means is fast-food. I've never had a bad meal here. The prices can't be beat and they food comes with a complimentary side of smiles and excited chat.

Eat it right there or take it to go. I purchased a Taco de Carne Asada with extra roasted jalapeños, guacamole (homemade and so fresh) and a drink and drove to the nearest park to have a picnic under the trees. If you find yourself in the Bellevue area look for Rancho Bravo. Its just so good.

Rancho Bravo
Mon-Sat 10am to 10pm
Corner of 140th and Bel-Red Rd.
within the parking lot of the 76 Gas Station
(across from Safeway and Starbucks)

04:25 PM | Permalink | Comments (1)

05/14/2004

Eat your Mâche with panache!

Rapunzel's father got nabbed because of it, Thomas Jefferson grew it at Monticello, loved by the French. Mâche (rhymes with posh) also called lamb's lettuce or field lettuce, is grown from heirloom seeds. A dark green, cold weather crop that's sold whole, and eaten raw, Mâche is one of my favorite leafy greens. Native to Europe. it has been cultivated in France for centuries. Its a tiny cluster of round leaves. Dainty, nutty, sweet and let's face it, quite cute! Rich in Folic acid, Vitamin A and iron, Mâche is the perfect alternative to Spinach and when properly refrigerated, it lasts longer than most other greens.

I love it all by itself with a drizzling of the best olive oil I might have around. Tossed with baby greens. As a substitute for my other favorite green, arugula, when making my favorite, Fig & Point Reyes salad with caramelized pistachios. You can use it as a garnish, as a bed when presenting a beautiful roasted chicken or turkey or sautéed, wilted and lovely with garlic, olive oil and nuts. Dressed with a simple vinaigrette of honey and Balsamic vinegar, with fresh pear and walnuts, its delicious and attractive.

Organic mâche is being grown in California and fast becoming a staple on the best restaurants in California and Seattle. The price point is still a bit high for most American markets and tables. However, the more the Mâche gospel spreads, the better the odds prices it will eventually become lower enough to make it accessible to all. I'm hoping it becomes a staple of American tables and seed catalogs soon.

I buy my Mâche at Whole Foods and Trader Joe's. I'm not sure if Thriftway, Metropolitan Market or PCC carry it yet but I'll find out and report back. :-)

05:40 AM | Permalink | Comments (1)

05/07/2004

On Life and Olive Oil...

This past Wednesday, the New York Times Dining & Wine section had an excellent article written by Clifford J. Levy titled The Olive Oil Seems Fine. Whether It's Italian Is the Issue. that got me thinking on my own Olive Oil favorites and my early memories of Olive Oil.

I grew up in a family where olive oil (always from Spain) was de rigueur on our table. My mother always said the olive oil could "make or break a dish" so she was very fickle about which olive oil she used in her kitchen. She used it everyday for cooking and a little decanted portion of it always sat at the table to drizzle over most of our meals.

Bread would be dipped with garlicky olive oil. Same for fried plantains (tostones), or green bananas with father's crab boils. Chimichurri, that delicious condiment traditionally served with my father's grilled Churrascos is heavy not only on the garlic but on very good quality olive oil. A paste (made by hand with the help of a wooden mortar and pestle) of fresh garlic, oregano, olive oil, kosher salt and lemon, bitter orange, or vinegar was the base for sauces, dips and to marinate all poultry, fish and meats. Potatoes, root vegetables, soups, pastas, rice and stews all included olive oil in it or required a drizzle of it as the end. A garnish that unlike the ubiquitous sprig of flat parsley would not be relegated to the side of the plate but was always welcomed and enjoyed.

The olive oil usually came in a tin. Rectangular and tall. Aceite De Oliva Español read the label. Purchased in small batches with a few back-ups in the pantry. Always plenty around for us four or for a party of twenty-four. If I was to get on the next plane out of SeaTac to my parents home, I know that, upon opening the pantry door, I would find at least a couple bottles of Spanish Olive Oil, probably the same brand I grew up with and an Italian Extra Virgin Olive Oil or two, probably purchased at Sam's Club.

My love for all things olive (marinated or stuffed olives included) has only grown over the years. As an adult and in my own kitchen, heavily inspired and influenced by my parent's cooking and teachings, I've happily experienced with many olive oils (usually Extra Virgin, cold pressed, filtered or not) from many countries. Italy, Spain, Greece. I have purchased beautiful extra virgin olive oils , later infusing them not only with fruits and garlic but also with aromatic herbs grown by me, in pots in apartment terraces from Houston, Chicago and Seattle) to use in my kitchen and to share with friends and family.

California is the latest and most exciting region to come out with amazing oils of excellent quality, both traditional and infused. For the past few years I've been shopping for various California olive oils at local shops and during trips to Los Angeles, San Francisco and the California Wine Country (Napa, Mendocino, Sonoma).

So, naturally, after reading the Times article I took a mental inventory of brands and types of Olive Oils that over the years, I've used and been very happy with. Here are some of them:

Bariani

O Olive Oils

Rafael Salgado

Olivier Napa Valley

Miguel & Valentino

What are your favorites? Please share!

11:45 AM | Permalink | Comments (0)

05/05/2004

Dahlia's Ficelle

Went up to Dahlia's Bakery to pick up Ficelle, my favorite French bread and my favorite Baguette in town. How lucky its only a few blocks away from my door! Ficelle (string in French) is a very thin version of the Baguette. Dahlia's Ficelle, a bit wider than the French counterpart you'd find at any Parisian Boulanger its absolutely scrumptious. The crustiest of crusts. Airty, soft inside. Aromatic. Delicious with good butter, jam or on its own (I rip a big chunk off this baby as soon as I leave the shop.



In Seattle, a Ficelle will cost $1.75 which is a lot cheaper than traveling to France for bread of this quality. ;-) No, really! :-D In Paris a Baguette price is stipulated and controlled by the Government. It sells for less than a Euro and is baked often, throughout the day. So $1.75 for this beautiful bread its a bargain. Not to mention a dollar less than most "Artisanal" Baguettes available from Larry's Market or Whole Foods.

But the bread its only one of Dahlia's secrets. Their sandwiches, soups and salds are creative and scrumptious. Their Challah is perfection (available Friday only). They carry all sorts of gourmet treats, pastries, beverages, Tom Douglas's books, beautiful stationary and much more. And best of all, you can pick your own single serving or full sized Dahlia's Kitchen's famous Coconut Cream Pie. There is usually street parking, right in front (metered, quarters only, 15 minutes max).

Dahlia Bakery
2001 4TH Ave
Seattle, WA
Phone: (206) 441-4540

11:22 AM | Permalink | Comments (0)

Seattle Williams Sonoma cooks...

Cooking classes being offered at Williams Sonoma downtown

"Sharpen your culinary skills—and enjoy an entertaining evening out—with cooking classes at Williams-Sonoma.
Our upcoming series offers an enticing selection, with professional chefs presenting invaluable tips and timesaving techniques. Each class includes demonstrations and samples of the prepared dishes, plus delicious recipes you can take home. Join us for the entire series or choose your favorite individual classes. Because class size is limited, you’ll want to reserve your space today. Classes begin at 6:30pm. Cost per class is $40."

SUNDAY, MAY 16
Spring Garden Party Cookies
Presented by: Pastry Chef Jane Gibson of Salty's on Alki

SUNDAY, MAY 23
Basic Knife Skills
Presented by: Chef Jodi of The Gourmet Girl & Wusthof

SUNDAY, JUNE 6
Low Carb Gourmet
Presented by: Hope Sandler, Author, Educator & Consultant

SUNDAY, JUNE 13
Basic Knife Skills
Presented by: Chef Jodi of The Gourmet Girl & Wusthof

SUNDAY, JUNE 27
Contemporary Entree Salads
Presented by: Hope Sandler, Author, Educator & Consultant

Williams-Sonoma
Pacific Place
600 Pine St.
Seattle, WA
(206) 624-1422

06:13 AM | Permalink | Comments (0)

05/04/2004

On "Painrisiens" and Paris

I'm finally getting caught up with my reading AND all the literature, brochures and books I picked up while in Paris last month. Among them "Le Guide des boulangeries de Paris : Les 180 Meilleures Adresses - Pour apprendre à déguster le pain" by Augustin Paluel-Marmont, Michel de Rovira, Guy Martin. Picked it up at Virgin Records Champs Elysées and highly recommend it. A fantastic guide to the best Paris boulangers, with lots of wonderful infromation, a glossary and organized by arrondisements.

Yet another fun purchase, a little book that I think should be in the carry-on of anyone travelling to Paris for the first time or any time: "Best guide of paris 2004"Excellent and concise information on where to eat, shop, stay and go.

Both books are available from Amazon.fr

10:05 PM | Permalink | Comments (0)

05/03/2004

Emile Henry Auberge Roaster

V, If you ever see it on eBay, grab it! Its my all-time favorite piece of kitchen pottery. I've roasted and baked all sorts of poultry and beef in it. Stellar results everytime and the cleaning is a snap. But for the bottom of the roaster (the part that touches the oven shelves) it still looks mint. No cracks or chips. Glaze and finish as good as new.

03:56 PM | Permalink | Comments (0)

05/02/2004

Christine Ferber and Fauchon Confit de Lait

Two of my favorite things on toast or croissants are fruit jams or confit de lait. 2 pieces of toast with my coffee this am. One with each of these. Life is good!

One of the most fun aspects of being a Francophile food lover and traveling to France is the amazing bounty of food items available for purchase to bring back home. Preserves, chutneys, conserves, curds, jams and jellies are one of my many weaknesses. So whilebrosing at the Pierre Hermé boutique in Paris I spotted a shelf of Christine Ferber jams. Christine Ferber makes some of the best jams out there. Pure fruit. Sweet but not cloying. Delightful. Pierre Hermé worthy. :-) She has published a few great books or tarts and jams. My favorite remains Mes Confitures Filled with beautiful photography and an amazing array of jam recipes using all sorts of fruits and berries. A really great book everyone that loves homade jams and enjoys preserving should add to their library.

The Confit de Lait is something I fell in love with last September, when, in a hurry, I picked up a couple jars at Lafayette Gourmet. Lovers of Argentinian Dulce De Leche and Condensed Milk (I could eat condensed milk by the spoonful everyday if I did not know any better) will love this delicious milk jam. Spread it on warm croissants, toast, as a filler for mini-tarts or cakes. Its amazing by itself or with berries. Available plain, vanilla and á la Fleur De Sel de Guerlande. My favorite so far is the plain. I'll be reporting on the Fleur de Sel later.

Pierre Hermé
72, rue Bonaparte
75006 Paris
Phone: +33 1 43 54 47 77

Fauchon
26 pl. de la Madeleine
Paris, France
Phone: 01-47-42-60-11

09:14 AM | Permalink | Comments (1)

04/29/2004

When artichokes are too beautiful to eat...

you use them as centerpieces. :-) These purple artichokes were so gorgeous I had to purchase a few to decorate my kitchen counter.

10:01 PM | Permalink | Comments (0)

Dahlia's pink rose cupcake

Between appointments I stopped, on my way home at my neighborhood's boulanger, Dahlia's Bakery to buy lunch and one of their gorgeous and yummy baguettes for tonight's dinner. Picked a grilled vegetable sandwich with cheese (roasted red onions, peppers, butter lettuce, cheese (looked an tasted like Havarti) and garlic alioli on soft ciabatta. Delish! However, the cup cake is soooo pretty I can't bear to eat it just yet...

11:09 AM | Permalink | Comments (0)

04/28/2004

Rosemary

My rosemary does know it yet, but I have many plans for her in mind over the next few weeks...lamb chops, rack of lamb and roasted chicken in my new Italian chicken roaster.

09:48 PM | Permalink | Comments (0)

04/27/2004

Email from my friend V regarding potatoes...

"Your Spanish potato salad has earned much love in these parts and I have discovered another way to improve it by using my Persian stepmother's technique of soaking onion in vinegar and a touch of sugar before adding it to the rest of the salad.  I used my nice sherry vinegar and it made the already delicious onion taste even better. I skipped tomatoes altogether.

My stepmother usually cuts the onion and adds enough vinegar to coat the pieces evenly. For this purpose I would not use super stellar vinegar, since you are going to drain the onions afterwards. However, good quality vinegar is important (well, this is not something I should tell you, since I know that you are using excellent products).  Then she would add 1/2t sugar (for a large onion), however it really depends on how sweet your onions are to begin with. For the salad recipe I add two large pinches of sugar, just a bit to allow onions to give up their sharpness and to mellow in sugary juices.  I let my onions sit for at least 20 minutes, however you can leave them for as long as an hour.  (N.B. If you keep them overnight, then you will have a nice side dish for kebabs).  Then I drain the onions and toss with the rest of the ingredients. "

Thanks V! I'll try your variation next time I make it. With Seattle weather rapidly warming up I'll be making Papas Aliñás often. ;-)

11:29 AM | Permalink | Comments (0)

04/26/2004

Las papas: Segundo Capítulo

I missed the tomato. The parsley, oil and vinegar and extra salt in the potato boiling water made all the difference. Parsley needs to be chopped finer next time. I should have used the mezzaluna. PS: The Saffron was a Trader Joe's find. Beautiful. Imported from Spain and only $2.99! I purchased three but plan to go back for more to send foodie friends

10:45 PM | Permalink | Comments (0)

¡Papas Aliñás otra vez!

What glorious day! Sunny, warm, clear skies, 75f. Everyone and their dog was out today. I cancelled my afternoon just to shoot the breeze. Went out for a drive to Shilshole Bay Beach. Indian buffet for lunch with Mango Lassi #1, my friend F at Kashnika in Redmond. Will post review tomorrow sans pics as camera's batteries were DOA. :-( Later Spanish Table, Pike Place Market and De Laurenti.

While potatoes and eggs are boiling a couple links to the olive oil (I purchased the smaller bottle. 17 oz (500 ml) $10.99 at De Laurenti). The Vinagre De Jerez was a find at Spanish Table near the market. Both to improve upon an already delicious dish. This time, 5 eggs instead of three, the most beautiful red potatoes and parsley I could find at Pike Place Market. No tomato, red onion and more salt in the potato boiling water.

Miguel and Valentino Unfiltered Extra Virgin Olive Oil

Gran Capirete Sherry Vinegar Reserva 50

¿Oye P, qué te parecen mis selecciones? ;-)

06:33 PM | Permalink | Comments (0)

04/21/2004

Williams Sonoma online sale!

Internet only (click Sale from "Shop" menu) as the stores no longer have After Easter sales. Found everything from Cannelé molds, beautiful napkins, crème de marron and an earthenware Italian vertical chicken roaster with a central spike "that directs heat inside the bird". Can't wait to try it! :-)

10:29 PM | Permalink | Comments (0)

Bon Jour Seattle!

Alors...arrived early enough at Le Fournil to buy just baked croissants, pain au chocolat and a still warm baguette. Picked up a ham, Swiss and butter baguette sandwich to go. Mille Feuille for dessert tonight. There is no better way to start a day in our fair city. Fresh Seattle coffee. Fresh French baked goods. Bon Appétit Bien Sûr! ;-D

Crisp spring air on a beautiful Seattle Sunday...

Once back home last night I started to watch Les Liasons Dangereuses with Rupert Everett, Catherine Deneuve and Natasha Kinski but could not finish it...

Today: 4:45 showing of The Ladykillers at The Egyptian. Took a cab from home. The driver said he drove the taxi once a week part-time and that he would take us all three to the theater for $5.00 flat fee. Huh? Odd! Ok, whatever. We are happy to help the free economy anyday.

Ladykillers was such a funny movie and the music was great too. Hanks was great in it and so was the lady in the leading role. After the movie, SVV and Co. took a long walk down E. Pine. Bumped into this funky shop called Travelers Tea Co. Very sweet gentleman greeted us. A tea shop cum Herbalist, Indian grocer, clothing, accesories and record shop. They also host support groups of different types and have a great selection of essential, perfume and "annointing" {?} oils. We all did some browsing. I purchased perfume decanting suplies and then we were off to continue our walk down Pine, walking by Nordstrom's new "ecafé" and the soon to open Sephora at at 5th & Pine, across from Starbucks and Westlake Center. Sephora will be celebrating a "Glam Opening" on May 28th . I, for one, can not wait.

We continued our promenade by walking past an already closed for the day Bon-Macy's, finally deciding on Buenos Aires Grill for dinner. Malbec and beef empanadas. Later filet mignon, a sort of scalloped potatoes and grilled vegetables. As always, Buenos Aires Grill does not disappoint. But after lots of food and great conversation we were all ready to head out, sans dessert. Short walk home to arrive just in time to turn The Sopranos on. Fun weekend! So glad to realize spring has only just started! :-D