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5/29/2008 FX McRory's Had lunch with some friends at FX McRory's last week. Always a good solid deal. Love their burgers! We each had a different kind. I had the Bacon Blue Cheese (above).
 The others had Jim Beam BBQ Bacon Burger and a Mushroom Burger with Cheddar instead of Swiss cheese. And the fries are great, too!
 F.X. McRory's Steak Chop & Oyster House
419 Occidental Avenue South
Pioneer Square
Seattle
206 623-4800
 5/25/2008 First Look: FurioOriginally posted on March 25, 2006 on The Spirit WorldI was looking for this post and realized I had never transferred it over to this blog, so it's a little old.... ;-)
We returned the following night. Alas, no Happy Hour on Saturdays but that was only a small disappointment. M had a Flaming Hot Margarita which was flaming due to the 151 poured into a key lime shell and set afire and I had a Mojito. Both drinks were excellent. I was a bit surprised when, after squeezing fresh lime juice into my drink, I saw the bartender also add Rose’s Lime Juice. I’m not sure why they did that but the ratio of fresh to Rose’s was such that I didn’t even know the Rose’s was in it. I won’t go into great detail about the food since this post is starting to run rather long, but we ordered: Beef Tenderloin Bruschetta with telagio cheese and grilled asparagus (what I thought I was getting the night before); Pan Fried Red and Green Tomatoes with fresh mozzarella and baby greens; Lobster Risotto. Absolute heaven! I loved the asparagus on the bruschetta - it was a perfect crunch and roasty taste. The red tomatoes weren’t as red as they should have been but since I like fried green tomatoes it didn’t bother me so much. Next time I go I’m going to order two or three lobster risottos, put it all in a big bowl and just jump in and wallow in it. I melted when I tasted the first bite of that creamy, rich bowl. It was so rich the two of us couldn’t finish it. When they bring the check they also bring the most lovely truffles. I actually saved mine as a treat for the next day - I had it for “breakfast” as I was packing my bags. Decadent, melt in your mouth, dark, rich chocolate. I wish I lived in the area as Furio has a couple of ongoing promotions which I’d love to check out. Sunday they offer 1/2 off bottled wine, which is nice but rather common. Monday is “M & M” night: Martini’s and Manicures! What a great idea! I’d be all over that. First Thursdays they have Flight Nights where they offer a different flight of boutique wines and a tasting menu to go with the flight.
Furio will definitely be on my list of “places to go” next time I’m in the Phoenix/Scottsdale area.
5/20/2008 Guest Chef at Farestart It's been quite some time since I talked about one of my favorite non-profit organizations, Farestart. For those of you who have not heard of this organization here's just a quick bit of info.
Farestart trains homeless people for careers in the restaurant industry. They train for both front and back of the house and have an amazing success rate. Much of this due to the fact that they also train these folks in life skills - many have never had a bank account or paid bills before - and that the support from Seattle chefs and restaurant community is really great. If you are interested in more information about this program start here and then take a look around their site.
 They recently (within the last year) moved to a new facility that is much larger than the old, which is allowing them to train more people and expand some of their programs. One of the best things is that they now have more room on Guest Chef night, which is every Thursday night.
On guest chef night, a local chef comes in and instructs the students and then a 3-course meal is served. All time and material is donated by the chef and their restaurant. On that night, waiters are volunteers, often from local businesses. Diners pay about $30 for the dinner. You can also purchase wine, beer, coffee, soft drinks etc. The entire amount you pay goes to supporting the program. You also have the option to donate more and any service tip also goes back to the program.
 It's a great deal, a way to sample some local chef's work and a great way to support a program that is truly "teaching them how to fish".
To see the line-up of chefs and to make a reservation check out the Guest Chef page.
Farestart
7th & Virginia
Seattle
 5/18/2008 Sunday Morning Coffee Cake It's been some time since I posted this recipe so I thought it was okay to post it again - it really is one of my favorite tried-and-true recipes that I make over and over again.
The recipe comes together in no time and is always a favorite. The cake is fragrant with a light vanilla taste and the topping is a pleasant mix of brown sugar and cinnamon. Pair this with just a cup of coffee and tea and you have a light start to your day. Or use it as part of a complete breakfast - either way you'll find it hits the spot.
Coffee Cake
Mix all ingredients, then spread in a greased 9x13 pan. Topping
Mix all ingredients until crumbly. Spread evenly over cake. Bake at 325°F, 45 minutes to 1 hour. As a variation I sometimes add ½ to ¾ of a cup of chopped walnuts or pecans to the topping. 5/17/2008 Cheese Festival, U-Dist Street Fair, Celebrate NorwayLots going on this weekend!
Don't forget the Cheese Festival today and tomorrow at Pike Place Market. More than 200 cheeses available for tasting. And there's more! See the site for all the info.
The first of the summer street fairs is this weekend. The University District Street Fair is also today and tomorrow. You'll find it covering about ten blocks along "The Ave" (University Way). For those who planned to attend the U-Dist Farmers' Market this morning, you'll be out of luck. They take a break for the street fair. On the other hand there's all kinds of street fair food to check out....
And finally, today is Norwegian Independence day which will be celebrated in our own Scandinavian community, Ballard. The festivities start at 10:00 and culminate with a parade at 4:00. Copper River Salmon is Here!There are those who say we make too much of it. And I wonder if they've ever really had this moist and luscious salmon properly prepared? But for me (and thousands of others) this is an event to be celebrated. Copper River salmon is now available at local markets and you'll also see it on restaurant menus. At my local fish market the price for King fillet is $30/lb and I've seen it higher at others - which puts in the "special treat" category - so planning is essential. There will be no waste of this salmon! Prices may drop a bit later but so far weather is keeping the catch down which drives the price up. And sockeye (also very good) will be less than the King.
Okay, you've been notified - time to get shopping.
5/16/2008 Decadent Brownies I made these brownies a few days ago in response to some of my Flickr friends baking escapades.
The brownie recipe is from David Lebovitz' cookbook The Great Book of Chocolate. I made it in a 9" instead of 8" pan and then layered two brownies together. In between you'll find chocolate frosting and raspberry coulis. His recipe calls for a yummy ganache but I used a chocolate frosting that I had leftover from another project, instead. The red sauce is a raspberry coulis - basically just a pureed raspberry and sugar mixture that is strained to remove the seeds. There's also a bit of raspberry liqueur in it. On the plate is a little thickened heavy cream.
This presentation was really super rich - the kind of dessert you'd buy while dining out and four of you would each grab a spoon and dig in. And even then, there might be leftovers. A regular single layer of brownies cut into smaller portions would be perfect with a glass of milk or cup of tea, though.
David has two brownie recipes in this book. The recipes are similar but with slight differences to appeal to personal taste. I recommend you buy the book and try them both!
5/12/2008 Mini Donuts and More! Yesterday morning I finally made it (on the closing day...) to the special exhibit at SAM of Roman art from the Louvre. The show was amazing and I so wish I had gone earlier so that I could have gone back a couple times. On Sunday I arrived early, anticipating the crowds that would come on this last day, and when finished found myself downtown on a crisp, clear morning. I wandered up to Pike Place Market. I love the time before The Market is officially open but many of the early-bird vendors are open or are setting up.
The first thing I noticed was that the Daily Dozen Doughnuts stand was in full operation and there was no line! That is nearly unheard of on the weekends. I wandered over and ordered a half dozen of cinnamon-sugar minis. They came straight out of the fryer into the paper bag where they were tossed with a generous coating of cinnamon-sugar. The last one (number 7 - sort of a baker's half-dozen) was tossed with a flourish into the air and then expertly dropped into the bag courtesy of the guy behind the counter. Something that most likely wouldn't have happened had I been there during the rush hours. He told me he'd been practicing a lot so that he could add that little flourish - sort of like flair bartending. I love that! A couple of those hot-off-the-grill donuts were enjoyed right at that moment; the rest followed me home to be savored while sipping a mocha and reading the morning paper.
Wandering through the market at this time of morning you'll find the vendors relaxed and willing to spend a bit extra time. Don't get me wrong, the vendors in the market are some of the friendliest, most helpful people I know but when you are part of a long line the focus is more on business and getting everyone in and out - not so much on non-essential interactions.
I encountered this several times yesterday. Two of the most notable interactions were with the periodical vendors, one the guy I bought my Real Change from and the other the man at First and Pike News. The Real Change guy not only told me a joke but actually gave me a list of joke topics to choose from! By the way, if you don't know about this organization take a look at them. It's a great way to help out without giving a handout.
If you haven't been to The Market early in the morning I suggest you give it a try one of these weekends. Especially with summer on the way (hopefully, anyway!) it's a great way to get to the market, get some shopping done and avoid the tourists who are dilly-dallying in the aisles.
 5/11/2008 Farmers' Markets Although my local farmers' market is now open year 'round it's only now that I really think of it as a farmers' market. Over the winter months you'll find lots of cheese-mongers; folks selling meat, fish and shellfish; food stalls with lovely pastries and breads but only now do you start seeing the flowers and produce that have traditionally been the heart and soul of the markets. I am so happy.
I picked up a few fresh veggies on Saturday and also bought several starts: tomatoes, peppers and herbs. Now it's time to get to planting!
5/10/2008 36th Dinner Club Meeting: Germany Thursday night my group met once again for our on-going dinner club activity. This was a notable event for two different reasons. One, this is the first time anyone has ever had to miss a meeting. ;-( Normally we select a time and get it on our calendars and if something happens to come up for someone we reschedule. But on Thursday M2 was sick (she thinks with food poisoning) and by the time she was able to let us know she couldn't make it, all of our courses and dishes were well under way so the show had to go on.
 The good news is that she seems to have recovered now so she's back in the game. The second thing was the theme, Germany, seemed to prove a bit challenging. This doesn't happen very often but every now and then we have a meal that isn't quite as gratifying as some of the others. Then again, that's half the point of this group: we are trying to stretch our skills, knowledge and experience and sometimes that means you'll fall down!
M2 was scheduled to bring the appetizer, which sounded so good! She was hand-making big pretzels and was going to serve them with a cheese spread. But since she didn't come we didn't have them - dang it! We'll just have to try those at some other point.
For the main course I chose to make Braised Knuckle of Lamb with Shallots (recipe below). "Knuckle" is what we call shank. I was really happy with this dish! As you may have read in this blog in the past, I love braising as it allows you to do all the work early on and then, while it finishes cooking in the oven (generally for 2 or 3 or more hours), you have plenty of time to do other last minute things or just be ready and relaxed when your guests arrive.
This is a real Flintstones dish as, while braising, the lamb shrinks on the bone and when finished you have a "handle" on one end and all the meat in a sort of ball on the other. This was a great dish that I'd make again.
 To accompany the lamb K made a super cheesy Spaetzle and R made a refreshing cucumber salad. Unfortunately the recipe for the cucumber salad called for paprika and she used a smoked Spanish style that she had on hand. It wasn't the best choice. Still I loved the refreshing cucumbers and sour cream, especially when paired with the rich lamb and spaetzle.
 And finally, M made her first cake ever! It was a Black Forest Cake. It looked great but it didn't turn out quite right. After much discussion we think her baking powder was too old. Still it was a very nice effort and you could see how great it might be.
All in all we had a fun evening, even though we missed M2. But since she is hosting next time, that won't happen again!
 Braised Knuckle of Lamb with Shallots
In a hot pan, fry the knuckles of lamb in a little oil for about 12 minutes. Peel the carrot, onions, garlic and celeriac and cut into cubes. Add the cubes to the meat along with some thyme and rosemary. Salt and pepper.
Stir for 5 minutes over medium-high heat. Add the tomato paste. Stir for a moment over medium-high heat.
Deglaze the preparation with the red wine. Fill the pan with water. (until the shanks are about 3/4 covered)
Cook in the oven at 200°C/390°F for 1 hour and 30 minutes.
Peel the potatoes and shallots. Cut both into cubes of similar size. In hot oil, fry the shallots and salted and peppered potatoes. Serve with the knuckles of lamb with their sauce, surrounded by the golden potatoes and shallots. Garnish with thyme and rosemary.
Recipe from Culina Mundi World Cooking, p 726
5/9/2008 Fooled Yesterday, while wandering through the grocery store picking up a few things for last night's dinner club dinner I noticed a big stack of corn. Now it's way too early for corn from our area but the gorgeous kernels were irresistible. This corn didn't just call my name it actually jumped into my cart all on its own!
I only bought one ear since dinner club is always a big meal and generally there are leftovers but I thought I could make this one ear for lunch. And I did. And I should have known better. The kernels were large but I was prepared to overlook that. However, it had been off the stalk for too long and the sugars were already well on their way to becoming starch which meant it had very little sweetness left at all. Now, I'm not a big fan of the super sweet corn that we see so much of today - the kind that tastes more of sugar than corn - but this tasted like farm animal food to me.
Oh well. For a minute I was full of anticipation and now I know to just wait for the "real" stuff. I think I actually knew that but still one can always hope! 5/7/2008 Belated Cinco de Mayo I ended up being busier than expected on Cinco de Mayo and so I didn't do anything special to celebrate. Yes, I know this is something we celebrate here and it's really not that big of a deal - at least celebration wise - in Mexico. But I still like to be a little festive. So tonight I pulled together a simple, belated Cinco de Mayo meal.
I had some leftover small steak pieces that I just quickly sauteed then drizzled with a little lime juice; warmed up a couple of corn tortilla shells; added the steak, some onion slices, avocado and drizzled a spicy sour cream (made with a little chipotle in adobo sauce mixed with the sour cream) over it all.
Add a bottle of chilled Mexican beer and you have a simple celebratory dinner.
5/6/2008 Orcas Island: Cafe Olga I just got back from a weekend on Orcas Island in the San Juans. It's a gorgeous place, although it rained a bit much even for me. Still, I managed to get out and about and enjoy much of the island.
On my first day there I had lunch at Cafe Olga a little place co-located with the Orcas Island Artworks, an artist co-op, in the little hamlet of Olga. Located in a historic strawberry packing building it's a charming place with great food. The regular menu is small but creative and the numerous daily specials add seasonal variety.
 For my lunch I had the special Crab Quesadilla. It was packed with amazingly fresh, sweet Dungeness crab, Monterey Jack cheese (a bit too much) and mild green chilies. Really quite wonderful.
 Cafe Olga
103 Olga Road
Eastsound
Orcas Island
360.376.5098 5/1/2008 Osteria La Spiga Grabbed a little dinner with M last night at Osteria La Spiga. This place has been consistently good - for years! A couple of years ago they moved to a new, larger location and managed to keep the charm of their old space and, if possible, even improve it.
 Last night we had a bit of everything. We started with Stuzzicchini, a chef's selection of small bites; and then moved on to Tortelli ai Carciofi, an artichoke filled pasta flavored with brown butter and sage; and Crostini del Poggio Rosso, crostini topped with a luscious pate, slices of grilled tenderloin and truffle oil - so decadently rich.
 Osteria La Spiga
1429 12th Ave
Seattle
206.323.8881
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