Check.  One more off the list.  I keep a list of restaurants and bars, mostly that have newly opened, that I want to try out.  I generally strive to get to them within three months, at the latest.  Sometimes, for one reason or another, a place lingers on my list.  And that's what happened with Venik.  This place has been on my list for a couple of years! 

 

I don't know why it took me so long to get there.  Perhaps it was because I also meant to try out the next door spa, Banya 5, and the time just never seemed right.  Maybe it's because South Lake Union is really just finally starting to jell into a destination neighborhood.  Whatever the reason, it's a darn shame that it took me so long to get there.  It's a great little space.  And it is little.  There are probably ten seats along the bar, another few along a window and about a dozen seats along a series of tables on the far wall.  That's it. 

 

They specialize in inventive cocktails, many made with their infused liquors.  There's also a small menu of light bites. 

 

I arrived shortly after 4:00pm, their opening time, to ensure seating for three of us who were meeting.  I was the first one in after the doors opened but felt right at home in the neat and tidy place.  I took a seat at the bar which has been creatively designed in a kind of swirl which creates two small "tables" at either end.  I took the end that allowed three people to face each other.  The other, larger end creates a table for four. 

 

 

 

 

 

I started with their apple-sage-cucumber 'tini as did one of my friends.  I asked the bartender what they used for the apple, as I'm not a big fan of the usual apple liqueurs.  "Apples", he said.  And that's when I realized they had the right idea about their cocktails.  The fruit and vegetables lightly flavored the drink which had a stronger sage taste than anything.  It was light yet wintery at the same time.  The other friend ordered a Cosmopolitan which she rated as just okay.  For our second rounds we switched to beer and wine, from their small select menu.  Good basic choices for all. 

 

 

 

 

 

To accompany our beverages we started with a mezze platter.  Warm pita anchored one end of the platter, a really good hummus, thinly sliced vegetables and a little bowl of feta rounded out the plate.  It was a good plate for sharing and the amounts were generous.  We also ordered a bowl of mac 'n' cheese.  It was good and creamy but wasn't as cheesy as we hoped.  I liked it, it just didn't really seem like mac 'n' cheese. 

 

Sometime between 4:30pm and 5:00pm the seats had filled and as we left shortly before 7:00pm the tiny place was bustling with activity.  Many of the people seemed to be regulars and there was a great friendly vibe to it all.  I think I need to find more reasons to be down in the area so I can stop in again. 

 

Happy Hour runs Tuesday - Friday from 4:00pm - 7:00pm and Saturday from 4:00pm - 8:00pm.  They are closed Sunday and Monday.  The Happy Hour offering is  25% off well drinks, specialty drinks, wine, bottled/draft beer and food, basically everything in the house! 

 

206.223.3734 

  

 

 

 

 

 

 

 

Tuesday night I spent a wonderful 90 minutes tasting and learning about chocolate.  I attended one of the Little Tastes of the Dahlia, a series of educational (and fun!) programs held at the Dahlia Lounge by Tom Douglas.  In each session Tom highlights an ingredient or topic he has an interest in, brings in specialists to educate the small group of attendees, and provides related beverages and small bites to go along with the topic.  The sessions are packed with information and the samples and tastes are a great bonus. 

 

 

 

 

 

Tuesday's session was about chocolate, but not just any chocolate.  Although much of what we learned applies across the board the session was presented by the head chocolatier from Theo Chocolate, Autumn Martin.  She really impressed me with her breadth and depth of knowledge, especially at her relatively young age (well under 30).  She is a great speaker and obviously brings a lot of enthusiasm to her work.  Theo's claim to fame, besides the fact they have excellent products, is that they are the first and only organic and Fair Trade chocolate factory in the country

 

We started with a sampling of chocolates along with wine.  The wine was selected by Pamela (last name unknown) who is now CEO of Tom Douglas enterprises, and also happens to have a wine background.  She chose a 100% Tempranillo Rioja.  It worked okay with the chocolate but I didn't think it was great.  As she discussed, wine pairings for chocolate can be challenging and with our selection of chocolate samples being all over the board, I think it was especially so this night. 

 

The chocolates we sampled were dark orange, hazelnut crunch, Madagascar ganache, ghost chili caramel and cocoa nibs.  Each of the chocolates offered something a little unexpected, which is one of the things I like about Theo chocolates.  And all of their chocolates are very chocolate-y, even their milk chocolate.  In fact, their milk chocolate may be my very favorite of all milk chocolates. 

 

While we were sipping, tasting and taking notes, Autumn was filling us in on all kinds of information about growing the chocolate, the process to get it into the form we know and love, and all manner of other information about cocoa fat, cocoa powder and nibs. 

 

Our next tastes were of sipping chocolates.  Presented in little cups about the size of a shot glass these were so rich and decadent that any more would have been too much.  We tasted two samples but I don't have the names of them.  My favorite was one that included spices and chiles. 

 

 

 

 

 

Next we took a look at a savory use of chocolate.  The chef at Dahlia Lounge prepared Chocolate-chile braised oxtail over orange scented masa cake.  Pure heaven.  The layering and repetition of flavors was amazing.  The oxtail was prepared with dried chiles and cocoa then finished with shavings of the dark orange chocolate we had sampled earlier.  The masa was scented and flavored with orange rind and the whole little dish was topped with a slice of mandarin orange.  I really need to try to replicate this. 

 

We finished off the tasting with "dessert", a cocoa nib macaroon filled with caramel and topped with a black volcanic salt.  Also absolutely amazing. 

 

 

 

 

 

I almost hate to tell you about these classes as they always fill way too fast but the experience was so much fun that I have to share! 

 

 

 

Dine Around Seattle starts March 1 and runs through the end of the month.  Sunday through Thursday, 3-course meals are available for $30 at 30 restaurants in the Seattle area.  Some locations also offer 3-course lunches for $15.  For all the details, including sample menus, check out the Dine Around Seattle site. 

 

 

 

 

 

Costco has been carrying Meyer lemons the last few weeks.  We don't normally see the tart-sweet fruits in this area.  Meyer lemons are sweeter than other lemons, and they have a much more floral scent.  Their color is somewhere between yellow and orange, similar to a really fresh egg yolk.  Some accounts state that Meyer lemons come from a cross between a Mandarin orange and a lemon.  But that could be because that's what the juice tastes like. 

 

I bought two of the four pound packages and am in process of figuring out what to do with these golden treasures.  I decided to start with a recipe that will give me double mileage.  A few years ago I made Limoncello and loved it.  Meyer lemons are supposed to make some of the best Limoncello and since the recipe only requires the zest I'll also be able to use the juice for something else. 

 

So today is step 1 of my new batch of Limoncello.  I'll document the steps as I go along, if you want to make some, too.  Just a warning - this is not a quick process.  Step one requires 2 to 3 weeks.  Step two can take as little as another three weeks but your liqueur gets much better if you let it sit longer.  I think three months is about right.  So settle in for a long ride. 

 

The good news is that the hardest part is waiting - there's really very little work involved. 

 

For step one all you do is zest six or seven large lemons.  Place the zest in a glass or stainless steel container.  Plastic will work but is not ideal.  Do not use an aluminium container as it will react with the citrus.  Add one 750ml bottle of 100 proof vodka.  (This is the cheaper vodka you'll find on the bottom shelf of the liquor store.)  If you can't fine 100 proof, 80 proof will still work.  Step one may take a little longer and when we get to mixing in the simple syrup in step two you may want to adjust the recipe it a bit so that your Limencello isn't too low-alcohol - more on that when we get to step two. 

 

Once you've mixed the zest and vodka, close the jar and place it at room temperature in a dark place.  A pantry or closet is ideal.  And now we wait. 

 

Note:  If your lemons have been waxed - if they are pretty and shiny - you'll first want to remove the wax.  Bring a pot of water to a boil, add the lemons and then remove them after about 30 seconds.  Immediately wipe them with a rough towel.  That will remove most of the wax.

 

 

 

 

 

 

One of my favorite places in Seattle is Ray's Cafe.  It was one of the first nice places I went to when I first moved to Seattle and throughout the years I've spent many a sunny day out on the deck.  It's location near the The Hiram M. Chittenden Locks means there is always marine activity of some sort.  The view across Puget Sound to the Olympic Peninsula and Mountains is outstanding and there is generally some sort of wildlife activity, too.  Add to that the friendly atmosphere of the cafe and the great food and drinks and it really doesn't get much better.  Except during Happy Hour when both food and drinks are discounted. 

 

 

 

 

 

Last night a friend and I met for a light bite.  We arrived at the beginning of Happy Hour and were able to get a table but soon there was a line at the host station.  It was a great way to spend the last sunny day of this run of nice weather we've experienced.  All manner of boats drifted by, birds flocked and swooped.  Stand up paddle surfers made their way into shore, kayakers gracefully slid by.  The quiet calm of the water was filled with entertainment. 

 

We both had Ray's cafe salad which is a light and tasty combination of greens, sliced pears, hazelnuts and blue cheese.  Since we felt so healthy with our salads we decided to balance it out with something more decadent, Pete's Brewhouse Cheese, a cheese fondue made with smoked Gouda and Oregonzola cheeses and beer.  It was luscious and rich! 

 

 

 

 

 

We finished our drinks just after sunset and left our window table for the rest of the evening's adventures. 

 

 

 

I happened to be in the area of Skillet today at lunch and stopped by to grab a decadent burger.  As I walked up I noticed a familiar face waiting for his lunch, Gabriel
Claycamp of Culinary Communion.  He was accompanied by chef/instructor Katie Coleman. 

 

Gabriel always has something new cooking and he tells me that they received their restaurant license a couple days ago and the plan is to start offering lunches at Culinary Communion House on Beacon Hill.  The concept will be, paraphrasing Gabriel's words, somewhere between Le Pichet and Salumi but leaning a little more French.  Having taken one of Culinary Communion's charcuterie classes I think this is a very good thing!

 

Watch their website or sign up for the newsletter (bottom left of the home page) to keep up with the news!

 

 

 

 

Last night I made a stop a bit closer to home for my Friday night foray.  A new place opened in the Wallingford area in January.  And I was especially looking forward to it because I know several of the principals.  I had been hoping they were doing well but was pleasantly surprised and slightly dismayed at the crowd I found in Cantinetta when I arrived - where was I going to sit?? 

 

 

 

 

 

Actually it was great that the neighborhood has already adopted this new warm and friendly place.  People were stacked up at the door waiting for tables and people were two deep in the bar area.  I grabbed a glass of wine and stood back and watched while waiting for a seat to open.  There's a large ten person table in the very back that is separated from the main seating area.  It's perfectly set up for private dining for a large group.  When not in use for one large group it becomes a communal dining area.  Last night there were two groups of five sharing the space. 

 

A couple seats opened at the bar and my friends waved me into one of them.  The bar area is small but cozy.  About ten seats with standing room along the plank-topped banisters that separate the bar from the dining area.  The main dining area sits in the front and is surrounded on two sides by tall windows with views into the neighborhood.  From my seat at the bar it looked lively and welcoming. 

 

 

 

 

 

With a seat secured I took a look at the menu and several things appealed to me.  I decided to try the duck meatball appetizer but I've forgotten what it's called on the menu.  Savory with a bit of sweet sauce, they hit the spot.  The bed of greens was a nice fresh touch for the plate. 

 

After the meatballs I was not that hungry yet so many other things on the menu look good.  I decided to treat myself to dessert, knowing I could take the leftovers home.  There was a pear tart with salted caramel ice cream that seemed to be the perfect choice for a nice winter's night dessert.  Along with the tart I ordered a glass of Vin Santo.  The tart was great.  The jury is still out on the ice cream.  But that could be because the Vin Santo was not really the best choice with it.  I'd have to try it again sometime. 

 

 

 

 

Overall, I loved the energy and the welcoming atmosphere in this neighborhood joint.  It's nice to find somewhere outside of the downtown area that seems like it could become a regular spot. 

 

 

 

 

 

 

 

 

 

I love to braise at any time of year but it's especially great in the winter.  Since most braises need around three hours, having your oven on for that long adds warmth to the house and the beautiful fragrance fills the house with a coziness. 

 

Last night I choose oxtail for my meat.  I think years ago it really was oxtail but now it's actually beef.  It's a relatively inexpensive cut of meet and is perfect for braising as the sections of bone add a rich dimension to your final product. 

 

I started this one as normal, browning the meat in a heavy pan, then adding onions, garlic, celery and cooking them until starting to soften.  I used red wine to deglaze the pan.  Then I added baby carrots, sliced rutabaga, bay leaf, a tablespoon of tomato paste and stock to almost cover it all.  About 2 1/2 hours in I added a few more carrots, mushrooms, and small tomatoes. 

 

After a total of three hours, I removed the pan from the oven, separated the meat and vegetables from the pan sauces using a slotted spoon.  I covered the meat and vegetables and kept them warm while boiling a batch of fettuccine.  At the same time I added a flour slurry to the pan juices and brought it to a boil to create a sauce. And then I enjoyed!  

 

 

 

 

I had a hankering for pancakes this morning.  Blueberry pancakes with maple syrup to be precise.  Served along with a couple of crispy pieces of bacon and you have a great start to a perfect day!

 

 

 

 

 

At last week's trip to the Farmers' Market potatoes were in great abundance.  All colors but mostly smaller types.  Some of them claimed colored flesh as well as colored skins.  I brought home some red potatoes that were in this category.  When I cut them open they were pale pink with deeper red "veins".  I figured that when cooked they would lose their color and revert back to creamy white.  But they didn't!  Instead I had pale pink mashed potatoes for dinner last night.  And, if I remember correctly, they also had a purple variety with colored flesh - those might be on my list for next week. 

 

So, if you are looking for something fun to do for Valentine's day or maybe just to brighten up a dinner, take a look for these new varieties.  I forgot the specific name of the variety I purchased but your potato farmer will be able to help you and I would bet they'd be clearly marked if you can find them in the grocery store. 

 

 

 

 

 

 

 

 

One of my all time favorite meals is simply buttered pasta topped with grated Parmesan cheese.  Sometimes I get "fancy" and add a chopped herb of some sort or occasionally I'll add chopped green onions, but more often than not it's just pasta, butter and cheese.  I made up a plate last night and it was especially good since I used the fettuccine I'd made with my brand-new KitchenAid Pasta Roller Attachment!  Using just a basic pasta recipe (the one I used was from Mario Batali but they are all the same) I had fresh pasta whipped up and ready to go in about an hour - and that included 30 minutes of resting time for the dough! 

 

 

 

 

 

 

After you bring home all the lovely market produce you get to find something fun and tasty to create with it.  As soon as I spied the mushrooms, I knew a lovely chicken noodle soup was in my future.  I sauteed a thinly sliced onion and some chopped garlic until tender and then added a teaspoon of finely chopped ginger, the box of mushrooms (chopped) and chopped celery and continued sauteing for a few minutes. 

 

Once everything was tender I added 1 quart of chicken stock, chunks of baby carrots, rosemary, a tablespoon of tomato sauce and roughly cut pieces of roasted chicken breast.  I also added salt and pepper along the way. 

 

I actually made a mistake here -although it wasn't fatal!  I should have either finely chopped the rosemary or enclosed it in cheesecloth so it could be easily removed before serving.  Instead I just tossed in a couple sprigs which you might be able to get away with in the spring but not in the winter.  As it cooks the leaves fall from the stems and winter leaves are pretty tough.  Not great when they are throughout the whole dish.  The good news is that they are pretty easy to see and pick out as you are eating.  But that's not exactly the best experience if you have guests!

 

I brought the soup to a boil then reduced the heat so it could simmer until the carrots were tender - 10 minutes or so.  Then I added some freshly made pasta - more about the pasta in a later post!  It took about 5 minutes to cook the pasta until tender.  If you were using commercial dried pasta you might want to add it when the carrots were getting tender but not quite done.  Carrots can lose their sweetness if cooked too long. 

 

I had a bowl of this soup for dinner last night and some for lunch today.  Today's version was extra good as the flavors had mingled and fused into a lovely warm broth. 

 

So visit a local Farmers' Market if one near you is open or at least head to your local store and walk the produce aisle as if it were a Farmers' market.  Think about what is in season and likely to be sourced fairly locally so that you get the best flavor possible. 

 

 

 

 

 

Also in abundance at the Seattle area Farmers' Markets are carrots!  Beautiful, sweet, baby carrots.  Just a quick rinse to remove the last of the soil they were grown in and they are ready to eat.  No need to peel them - the skins are so tender.  Better than candy!