Culinary Fool: Recommendations

Mini Donuts and More!

Mon, 12 May 2008 14:18:49 GMT

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.

Farmers' Markets

Sun, 11 May 2008 22:35:01 GMT

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!

Sometimes all you need is...

Tue, 29 Apr 2008 04:32:02 GMT

... a burger and a beer. Best burger deal in town? McCormick and Schmick's $1.95 Happy Hour burger. Find a location near you.

Dining Out for Life - April 24th

Fri, 18 Apr 2008 14:30:37 GMT

Dining Out for Life is celebrating its 15th year! Wow. It's such an easy way to do some good - all you have to do is eat. Make your plans/reservations today - it'll be here before you know it! Here's more info from their website:

Dining Out For Life, one of Seattle's favorite ways to fight AIDS, is back on Thursday, April 24, 2008 for its amazing 15th year! When you dine at one of the 150 participating restaurants on this day, a portion of your bill goes directly to Lifelong AIDS Alliance, the largest HIV and AIDS service organization in the Pacific Northwest.

Check out the participating restaurants page to see which of your favorites are supporting Dining Out For Life this year!

Lifelong AIDS Alliance provides a variety of services to people living with HIV and AIDS in the Puget Sound region, including fresh meals and groceries from Chicken Soup Brigade, Lifelong's food program. Other services include housing, insurance, and education and prevention programs. For complete information on Lifelong AIDS Alliance, visit www.llaa.org.

And for information on this event in other cities visit the main Dining out for Life site.

Sur la Table: Free Knife Sharpening

Tue, 15 Apr 2008 13:36:23 GMT

It's April and that means time for Sur la Table's free knife sharpening offer. Bring in two knives and have them professionally sharpened. You can do others for $1 per inch. I'm sure turnaround times will vary but in the past they've often done mine within an hour!

For all the details see this page and here's a list of all Sur la Table locations.

Participate in Earth Hour Tonight!

Sat, 29 Mar 2008 14:42:44 GMT

In case you've somehow missed all the references and coverage, tonight from 8:00 pm - 9:00 pm (in your local time zone) cities and people across the globe will participate in Earth Hour. (Warning: the site is super slow today. ) This event was started last year in Sydney, Australia to draw attention to global climate change and our use of energy. This year it is going worldwide.

The goal is to have enough people participate to actually make a difference in the greenhouse effect but more importantly to draw attention to our energy use. Of course, we can't go without power forever or completely, but during this one hour period tonight take the time to reduce your consumption and, maybe more importantly, think about how you can do that on an on-going basis.

Mark Your Calendar - Cheese Festival Approaching!

Sat, 29 Mar 2008 14:14:35 GMT

The Seattle Cheese Festival is planned for May 16 - 18, this year. You can already sign up for seminars and if you are interested you should reserve your place sooner rather than later as most, if not all, will well out.

New this year is a Grilled Cheese Sandwich contest. The deadline for entry has already passed but look for the winner's sandwich to be features at the DeLaurenti café during the festival.

See the site for the full list of events.

Dine Around Seattle

Sun, 02 Mar 2008 23:33:56 GMT

Today is the first day of Dine Around Seattle (formerly know as 25 for $25). Thirty restaurants offering 3-course dinners for $30 and some offering 3-course lunches for $15. You can see why they had to change the name...

This is a great opportunity to get out there and try new places or even "old" places that you've been wanting to try but just haven't gotten to it. There are always great options on the list of participating restaurants.

The promotion runs Sunday through Thursday until March 31, excluding Easter Sunday.

For a list of all restaurants and links to their $30 menus see the Dine Around Seattle website.

March 4: Dine for Darfur

Tue, 26 Feb 2008 03:35:23 GMT

Last year's event raised $70,000. This year the number of participating Establishments has increased AND Portland, OR as well as Seattle is represented. Here's the full press release:

Dine for Darfur: March 4, 2008

One Day, One Cause, One Goal

(Seattle WA and Portland OR) – On Tuesday, March 4, 2008, the restaurants, coffee shops and bars of the Pacific Northwest will offer customers a chance to eat and drink for a better world. Patronize a 'Dine for Darfur' establishment on March 4^th and 25 percent of your tab will be donated to support relief efforts in Darfur.

Two states are better than one: After last year’s successful event raised $70,000 in Seattle, organizers at Chow Foods Restaurants decided it was time to issue a challenge to their neighbors to the south. Mt. Hood Beverage Company in Portland, Oregon picked up on it, and Dine for Darfur was set for March 4^th, 2008 in Washington and Oregon.

How do I pick just one place? From Northwest classic Palace Kitchen to popular doughnut chain Top Pot, to Dine for Darfur founders, Chow Foods, we know it is hard to pick where to eat, so Dine for Darfur encompasses the entire day, from your first coffee through that final pint at the end of the night. Don’t hesitate to buy that second latte or that third pint on March 4^th, because just $12 more dollars earned by Dine for Darfur will keep another displaced person supplied with clean water for the year.

Keeping it all in the neighborhood: Dine for Darfur is the result of generous donations by the Northwest’s neighborhood restaurants, cafés and bars. In keeping with their neighborhood ties, money raised through Dine for Darfur will go to a local organization, Mercy Corps. Mercy Corps works to alleviate suffering, poverty and oppression by helping people build secure, productive and just communities. Since 1979, Mercy Corps has provided more than $1 billion in assistance to people in 94 nations. Headquartered in the Pacific Northwest, the agency's global programs employ 3,400 staff and reach nearly 14.4 million people in more than 35 countries, including the Darfur region of Sudan.

Dine for Darfur will occur all day on Tuesday, March 4, 2008. Each participating establishment will donate 25 percent of its sales on that day. For more information and an up-to-date list of participants, visit www.dinefordarfur.org.

Drink for a Cause!

Tue, 05 Feb 2008 20:39:09 GMT

Hard to believe today is already Fat Tuesday/Mardi Gras. But it is! All over the world people are celebrating and partying. Here in the US the biggest party, of course, has always been in New Orleans. Mardi Gras, New Orleans; the words are nearly synonymous.

And, as you are probably aware, the city continues to struggle to get back on its feet after Hurricane Katrina. The good news is that the city has not been forgotten and there are many grass roots movements that continue to raise money for those most affected.

Starting today and running through the end of the month, Tini Bigs is featuring the "Hands On" martini and this drink packs a double punch! First, $2 from the sale of each martini will be donated to the Seattle Works’ effort to rebuild New Orleans. And, this cocktail is made with Absolut New Orleans vodka. 100% of profit from sales of this fruity mango and black pepper vodka go to Gulf Coast based charities. For more information about which charities and the projects Absolut is sponsoring see their website.

Also, on February 21, 2008 from 5:00 pm - 9:00 pm, Tini Bigs will be hosting a party to allow martini lovers to mingle with volunteers from Seattle Works. So come to the party to hear about the work first-hand or just slip in after work to enjoy a quiet Hands On martini with friends. Never has drinking felt so good!

Tini Bigs
100 Denny Way
Seattle
206.284.0931

Support Pike Place Market Foundation

Fri, 01 Feb 2008 18:07:04 GMT

I probably really shouldn't tell you about this because it will just mean I'll have more people bidding against me! But it's such a great cause I want to spread the word.

Pike Place Market Foundation's annual online auction event opens today and runs through February 28. Currently there are about fifty items up for auction but more will be added throughout the month. Many of the items are food or Market related but there are also non-food items like holiday packages and a day with the NFL Instant Replay Crew at Qwest Field! There's something for everyone.

Proceeds from the event support the Market Senior Center, Child Care & Preschool, Medical Clinic and Downtown Food Bank, all great organization worthy of your support.

To find out more about the auction and to participate you can check out the auction home page. Good luck!

The Good News and the Bad News

Thu, 24 Jan 2008 21:34:02 GMT

It's been some time since I raved about the charcuterie available at Salumi Artisan Cured Meats in Pioneer Square. Not because I care about them any less than I did in the past. Mostly just because with their limited hours it's a bit hard to get in to enjoy all they have to offer.

Well, the good news is that as their popularity has continued to increase and their production facility has gotten larger, they are now able to supply a few places around town with some of their wonderful wares. One of the places that regularly carries some of the Salumi line is DeLaurenti. The selection varies from day to day but they often have several varieties to choose from. So this means that Salumi salamis are available to me much more often - almost any time I want them.

The bad news is that it's about 50% more expensive here than at Salumi. Still, even more expensive Salumi is better than no Salumi at all! And the good news is that a little goes a long way...

Last weekend while wandering the market I stopped by DeLaurenti and picked up a couple varieties: Winter, which as you may guess, is only available in the winter and is seasoned with lots of peppercorns and garlic; and Mole, a Salumi original seasoned with chocolate, cinnamon, ancho and chipotle peppers. The little bit of heat in both warms the blood on a chilly day.

The Breadfarm and Pan d'Oro

Thu, 03 Jan 2008 21:52:23 GMT

My friends EE and BR were telling me about a great bakery they stumbled upon outside of Bellingham - actually in Bow, if you happen to know where that is. The bakery is the Breadfarm and after taking a look at their site I knew it would be a place I'd want to check out. Well, I hadn't had a chance to do that yet but in the meantime EE and BR brought me a gorgeous loaf of Pan d'Oro from the bakery!

Pan d'Oro is a special Italian bread made during the holidays. It's baked in a star-shaped mold and is meant to resemble a Christmas tree. You slice it cross-wise so that the slices are star shaped. This is a rich, eggy and slightly sweet bread. It is delicious just sliced and eaten! But it is often used more as a dessert - topped with fruit and whipped cream or creme fraiche or marscapone or drizzled with chocolate - you get the idea.

But I've been enjoying my loaf just plain. Perfect for breakfast with a cup of tea, or as a little afternoon treat. I may try topping it with preserves of some sort. I think apricot - golden jam on golden bread! What could be better?

Book Review: Street Food

Tue, 18 Dec 2007 04:47:49 GMT

Looking for a last minute gift idea for a foodie friend? If they have a sense of adventure and think travel is all about eating, this might be the perfect gift for them. Now, there are many books by this name Street Food, so make sure you get the one by Tom Kime.

Tom eats the way I like to eat when I travel - he searches out the street food, the little places where the locals eat. And now he has documented those street meals in this lovely cookbook. The one thing that strikes me as I read the recipes is that some of the recipes seem to include an awful lot of ingredients and I generally think of street food as being more simply prepared. But still the recipes ring true and seem very authentic.

Tom covers a lot of ground in this cookbook. There are recipes from:

India and Sri Lanka
SE Asia - lots
Latin America and the Caribbean
Southern Europe
Middle East and North Africa - lots of recipes from this region!

And he uses slightly different (but they will make sense) categories to group the recipes:

Best in a bowl
Fresh crisp salads
Finger food
A meal in itself
Hot wok and smoking grill
Breads, pizza, savory pastries
Dips, sauces and condiments
Desserts and sweet treats

If you have a friend who loves to explore local culture through food, they'll love this cookbook - and there's nothing that says you can't buy it for yourself, either!

I've marked lots of recipes to try! Here are just a few: Moily haldi - coconut and turmeric fish soup made with prawns, squid, lime juice, coconut milk; Picarones - sweet potato and pumpkin doughnuts; Kebab b'il karaz - lamb meatballs with sour cherry sauce. And there are lots more.

A Little Treat - To Give or Keep

Fri, 14 Dec 2007 19:13:50 GMT

Looking for an elegant and tasty way to remember someone during the holiday? You can't go wrong with any of Fran's products but I love the salt caramels! These are the Gray Salt Caramels (dipped in dark chocolate) but there are also Smoked Salt Caramels (milk chocolate) - or you can get a combo box. And I love the festive red box (7 pieces for $11.50). Check out the stores or website for other great gift ideas... even if the gift is for you - as this box was for me!

Shopping Online this Holiday Season?

Fri, 16 Nov 2007 15:57:31 GMT

If you are an online shopper here is a site you may want to check out: Non-Profit Shopping Mall

The way this site works is that you choose a charity (there are over 70 including America's Second Harvest and Share our Strength) and then you shop from a selection of 125 retailers. A portion of each sale goes to the charity you've chosen. You still pay the same price as you would if you went directly to the site and right up front it tells you what percentage of your purchase goes to the charity. The lowest percentage I saw was .5% and the highest 10%, with most being in the 2% -5% range. While those percentages may not sound like much, even .5% can add up to a significant amount with enough sales.

It's up to you to do your homework to check out the non-profits to determine "worthiness" and up to you to decide if you think the retailer's deal is something you want to participate in. But if you are spending the money anyway.....

Dine Around Seattle Press Release

Tue, 23 Oct 2007 15:53:30 GMT

Sometimes it's nice to just cut and paste....

NEW WEBSITE FOR DINE AROUND SEATTLE (FORMERLY 25 for $25)

PROMOTIONAL DETAILS AVAILABLE FOR CITY'S POPULAR DINING EVENT AT WWW.DINEAROUNDSEATTLE.ORG

(Seattle, WA.) Dine Around Seattle (formerly 25 for $25) is pleased to launch their new website, accessible at www.dinearoundseattle.org Visitors to the site will be able to view restaurant menus for the month-long promotion and find detailed, at-a-glance restaurant information including: address, telephone number, payment options and parking availability. In addition, viewers will find a featured recipe from each chef, as well as reviews from the ever-popular Secret Diner, who anonymously dines in each of the restaurants and posts comments following their meal.

Now in its sixth year, Seattle's successful, bi-annual dining promotion (March and November) has become so woven into the culinary culture of our area that it is eagerly awaited by locals, as well as visitors, many of whom make their trip to Seattle to coincide with the month-long event. From November 1^st through November 29^th, Sundays through Thursdays, Dine Around Seattle offers diners a chance to enjoy prix-fixe dinners for $30 and prix-fixe lunches for $15.00 at some of Seattle's most delicious fine-dining establishments. This price will not include beverage, tax or gratuity and menus will not be available on Thanksgiving, Thursday, November 22nd. Each restaurant will decide whether they will offer lunch, dinner or both, but all meals will offer 3 courses with choice selection among appetizers, entrées and desserts.

FEATURED RESTAURANTS (new additions in bold type): Andaluca, Barolo Ristorante, Barking Frog, BOKA Kitchen + Bar, Brasa, Campagne, Cascadia Restaurant, Earth & Ocean, Etta's, Eva Restaurant, Fish Club, Flying Fish, Market Street, Mixtura, Nell's Restaurant, Nishino, Ponti Seafood Grill, Ray's Boathouse, Restaurant Zoë, Sazerac, Serafina, Six Seven, SZMANIA'S, The Oceanaire Seafood Room, The Third Floor Fish Café, 35^th Street Bistro, Tulio, Veil, Wild Ginger, Yarrow Bay Grill and Beach Café

I've Almost Got it!

Mon, 22 Oct 2007 01:54:22 GMT

For the last few years I've been trying to make a cookie that my paternal Grandmother used to make every year during the holidays. It's a very traditional German cookie called springerle. And in fact you'll find it in several European countries in addition to Germany; for instance it's also common in the Scandinavian countries.

I've had varied success over the last few years. The cookie is very interesting because the only liquid comes from 4 eggs, yet about 8 cups of dry ingredients get mixed into the eggs. So it's super important to beat the eggs thoroughly to get them very light and full of air so that all the dry ingredients can be incorporated (something I've learned through trial and error). Since my grandmother passed away over 30 years ago I haven't been able to seek her advice as what the proper techniques are and the recipe instructions are pretty sparse so there have been lots of fits and starts. There are "newer" recipes for this traditional cookie available and I'm sure they are much easier as they incorporate milk and butter but I've really been wanting to master my Grandmother's recipe.

The other challenge with these cookies has been the tools needed. They are a molded cookie and my Grandmother had plaques (or stamps or blocks), pieces of wood cut with traditional designs that were pressed into the dough to create designs on the top of the cookies. I don't know who got her plaques when she died and I have a feeling I'll never be able to track them down which is very disappointing. I had the bright idea when I started this project to see if anyone happened to be selling some on eBay or online. Little did I know that they have become collector's items over the years and the prices are pretty amazing.

So I have resigned myself to buying newer versions - normally replicas of the old wooden blocks - that are made from a composite material or some are faced with aluminum, but most of them do not have as deep of a design as my Grandmother's did. Since the dough is very stiff getting the design firmly and cleanly imprinted has been a bit challenging at times, too.

Well, in preparation for my upcoming baking frenzy I decided to do a test run this weekend, partially motivated by a new mold I bought on Friday. And I am very excited as I think I just about have it mastered!!

Two things I need to try for my next batch: I think the dough should be rolled a little bit thinner and I still need to work on getting better imprints, although I have a new idea that I think will be just the ticket! As I was, uhm, "testing" them this morning I started thinking that these cookies are probably sort of an acquired taste. They are flavored with lemon peel and anise but the texture is crunchy on the outside and dense and chewy on the inside. They are sort of a dry cookie, meant to be consumed with tea or coffee, but in today's world of big, soft, barely-baked cookies I'm not sure people new to them would really understand my dedication to them. Oh well, that just means more for me!

Treasure with a Burn

Fri, 19 Oct 2007 14:00:42 GMT

So first I just need to admit that I am a Costco nut. I love strolling the aisles to see what new "treasures" I can find. And at this time of year I'm in hog heaven as they bring in lots of stuff for the holidays that they don't have at other times of the year. In fact, I've started my "testing" to see if there are any new items I can use throughout the holidays, especially for my big holiday party.

A couple days ago I had a little time on my hands and after picking up some photos I did a pretty thorough stroll. I found a couple new things and these Green Tea Wasabi Peanuts were one of them. Now, I love wasabi peas so these seemed like a good bet. And they are! What a perfect little snack to serve along with cocktails!

I'm sure they are available at other places but right now Costco is carrying one pound bags - try them out!

A Taste of Things to Come

Wed, 26 Sep 2007 15:36:40 GMT

Well, the blog has been awfully quiet the last couple weeks but with good reason - I have been eating and drinking my way around France but have now returned home. Once I get a bit caught up on work - that kind that pays - I'll be posting lots about my adventures in France and even about a quick trip to San Sebastian, Spain.

In the meantime I'll leave you with this photo of a canele - a lovely pastry that I had never met before! Canele is popular in Bordeaux, where it originated, but you will also find them in other areas of France. The inside is dense, spongy and sort of a solid custard - heavy with vanilla and rum flavors. The outside has a burnt sugar caramel coating - it adds the perfect note to keep the treat from becoming too sweet yet adds a rich element of flavor. The one pictured was purchased in Saint Emilion, a lovely little town in Bordeaux

I don't know where these guys have been all my life but I'm going to be looking for a recipe to see if I can replicate them!

Sip for A Cure

Mon, 10 Sep 2007 03:37:48 GMT

Coming up this week: Sip for a Cure • Thurs. Sept. 13, 2007 • Beer, Wine & BBQ Festival! • 6:30-9 pm • $35

Help raise money for The Expedition Inspiration Fund for Breast Cancer Research. This year’s event will be hosted at the Shilshole Bay Beach Club during their weekly Thursday nite “Happy Hour” which features live music and a BBQ! Enjoy a BBQ platter from the Beach Club’s “all nite happy hour” and enjoy live music on the waterfront until midnight!

Shilshole Bay Beach Club 6413 Seaview Ave NW • Seattle, WA

Get your $35 tickets today online or Call toll free 866-319-6456

Event produced by Sommelier David LeClaire and Wine Events & Promotions

New Urban Drinks

Thu, 30 Aug 2007 22:18:35 GMT

One drink, two small plates for $15? At some of the Seattle areas most interesting bars? What could be better than that?

Check out the latest version of dining deals, called New Urban Drinks.

The promotion runs September 2 - 30, Sundays - Thursdays (except Labor Day) and features some great spots like Licorous, 0/8 and Boka.

See the site for the full list and all the details - plus they have a weekly contest for $50 git certificate good for at one of the participating locations!

Blues for Food Fest

Thu, 30 Aug 2007 21:56:51 GMT

Hmmmm - this link appears to have been pulled - don't know what's up with that!

Here's an interesting sounding event that comes to us via NWSource:

The proceeds from the first annual Blues for Food Fest will benefit the P-Patch Trust, an organization that's working to eliminate local hunger by helping along community gardening. That alone is worth your $20, but there's more to this meal: You'll get a full plate of blues served up by local bands Captain Leroy & The Zydeco Locals, Brian Butler Blues, Two Scoops Combo, Kim Field & The Mighty Titans of Tone and Billy Roy Danger & The Rectifiers. Veraci Pizza and Hermosa Tamales will provide the chow, and Ciscoe Morris will lead a "bug hunt." Normally, I'd think that "bug hunt" was a euphemism for something else, but I believe that in this case, Morris will actually be searching for insects, for the purpose of education.

If you aren't sure what a P-Patch is check this out.

City Kitchens Birthday Sale

Wed, 29 Aug 2007 13:02:06 GMT

For those of you in Seattle it's that time of year - City Kitchens month-long celebration of their "birthday". From now until the end of September everything - yes everything - in the store is on sale. Some things are marked with special prices but even those that aren't are 20% off. It's a great time to pick up any sort of gadget you've been needing/wanting/craving!

On Sunday I picked up a set of steak knives (1/2 off); several kitchen gadgets (25% off); a couple of frying pans (special price and then discounted) and a baking pan to make teeny-tiny cakes (20%) off. I have a couple other things I may go back for, too.

Check it out ~

City Kitchens

1525 Fourth Ave

Seattle

206.382.1423

Farmers' Market Dinner

Wed, 15 Aug 2007 05:03:30 GMT

As often happens when shopping a Farmers' Market I get carried away with all the beautiful produce - and often other things, too, like dairy or pastas or meats - but mostly produce.

This last week I knew it would happen and so I just planned for it. Dinner would be a kaleidescope of color and flavor all based on vegetables. In fact, a few night's dinners would be. Above you see the "before" picture and below a sample of the "after": quickly boiled corn; haricots verte, briefly blanched then sautéed in olive oil and bacon drippings, then topped with the crumbled bacon; caprese salad and just out of sight a couple slices of crusty bread.

Blueberry Banana Sorbet

Wed, 08 Aug 2007 13:09:38 GMT

This weekend I made another batch of Fresh Mint ice cream and also made up a batch of Banana Blueberry Sorbet - both recipes from David Lebovitz' book, The Perfect Scoop.

Of course I love the Fresh Mint - otherwise I wouldn't have made a second batch! But this was my first batch of the sorbet. It is also very good! The banana adds a bit of creaminess to the sorbet and it also mellows the sweetness just a bit - sometimes berries can be a bit too sweet on their own.

I modified David's recipe by just a tiny bit, adding 2 Tbsp of vodka, as I tend to keep my sorbet for a bit longer. That little bit of vodka, while not affecting the taste, will help keep the sorbet from getting rock hard.

Again I encourage you to buy the book: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Bite of Seattle

Thu, 19 Jul 2007 21:32:26 GMT

The annual Bite of Seattle event is coming up this weekend. The three days of sampling, classes, demonstrations, entertainment and overall enjoyment will be held at the Seattle Center as is usual.

Unfortunately I have conflicts and won't be able to partake this weekend, so I'm counting on all of you to make a good showing for me!

The Alley (scroll down) is back this year. Last year it was all Tom Douglas - which was very nice of him but sort of went against the idea of what John Hinterburger's Alley had always been. This year it's back to the same idea; each day six restaurants will provide one small offering. You get access to all of them with a single ticket at a price of $8.50 - by far the best way to sample your way through the bite and the best part of it that this is a charity event with all proceeds going to Food Lifeline. And even if you don't want to go through the Alley, this year you'll see donation spots as you enter the grounds (getting into the event is free). The suggested donation is $5 and that will also go to Food lifeline.

Besides the Alley, The Bite Cooks where chefs from around the city will do demonstrations to teach you the tricks of their trade. And of course there are beer gardens, wine gardens and multiple stages with free entertainment. So get out and enjoy the (hopefully) summer weather this weekend!

Get all the details on The Bite of Seattle website.

Fun Teacups

Mon, 16 Jul 2007 03:33:55 GMT

I was early for an appointment in Kirkland on Friday and so spent a bit of time strolling around looking in the few little shops that comprise "downtown". I had never been in Simplicity Decor before and found several interesting little things that caught my eye. One display was a set of teacups with tea "definitions". I picked up the Sereni-tea cup but there were several others to choose from. The part you can't see in the cup says "while drinking tea". Which is how they all end - kind of like reading fortune cookies "while in bed".

I wish the mug was just a tad bit bigger but I love the shape, the pastel interior and the sayings. A nice way to drink my morning cuppa.

Class: David Lebovitz @ Sur la Table

Mon, 02 Jul 2007 02:16:38 GMT

So if you happen to have been reading this blog over the last couple months you'll know that I've been making different recipes from David Lebovitz' book, The Perfect Scoop and enjoying them very much. While I find his recipes extremely easy to follow sometimes you just want to learn from the master so when I heard that David would be in town leading a couple classes (as well as a chocolate tasting at Theo) I immediately signed up for one of the classes. M2, K, and K's husband, N, also joined me this last Friday night.

I always wonder just a little what to really expect when you are going to meet someone in real life and you kind of know them but only virtually. I've been reading David's blog for quite some time and that means that I've assigned a voice and a personality to him. Just something that happens pretty automatically for me, not that I do it on purpose. I can tell you that David's personality in the blog is exactly the same as in person, which meant he led a very entertaining and informative class. And his voice was even close to what I had imagined so that worked out well for me!

As a side note, I had the pleasure of meeting a couple people who are readers of this blog! Which is always so surprising to me! They were so very nice and I hope to see them again sometime - although I wonder if I was who/what they thought I'd be! ;-)

Back to the class ~ First, if you don't know anything about David here's a bit of his history. He was the pastry chef at Chez Panisse for twelve years and also trained in France and Belgium. He has written several cookbooks and currently lives in Paris where he does culinary tours and lots of other fun things in the industry. I really would like to have his life but it seems he has already taken it. And, as mentioned earlier, he maintains a very lively and informative blog.

The Gianduja Gelato Stracciatella is a little soft in this photo as it had come almost directly from the ice-cream maker without any of the normal freezing time needed prior to serving.

For this class, David demonstrated and we sampled an amazing number of recipes and of them all there was only one that didn't knock my socks off (sorry, David...). Here was the "menu" for the evening:

Gianduja (Hazelnut-Dark Milk Chocolate) Gelato Stracciatella with Espresso Granita and 'Panna'
Peppermint Patty-Chocolate Cookies Ice Cream Sandwiches (with Homemade Peppermint Patties)
Profiteroles with Roasted Banana Ice Cream and Marshmallow Hot Fudge Sauce (and a bonus addition of Pralined Almonds)
Coffee Frozen Yogurt with Breton Buckwheat Cake and Salted-Butter Caramel Sauce

I'm not sure I could pick an actual favorite. There were many things I liked - both about the individual components and the presentation as a whole. But if you really made me choose, I think the first item, Gianduja (Hazelnut-Dark Milk Chocolate) Gelato Stracciatella with Espresso Granita and 'Panna', might have been number one. (Note: Panna means "cream" so this recipe included whip cream which should make sense to you if you've even had panna cotta or "cooked cream" - actually cream cooked...) Each of the components was amazing on it's own but when you mixed the various elements together you had a whole other set of taste sensations!

I also really loved the Profiteroles! I love profiteroles in general and you may remember that I often make gougere, which is pretty much the same thing. But what I especially loved about this recipe was how the roasted bananas really upped the flavor quotient of the ice cream. Wow!

Beside the recipes and the demonstration I had hoped to pick up a few other tips and David did not disappoint. I learned there is Philadelphia-style ice cream which is basically made without eggs and then French style which is basically made with a custard and what I have always thought of at "premium" ice-cream. I like that they both have their place in the world. We learned about baking powder and strategies for keeping homemade ice-cream from freezing so hard. We learned how milk chocolate in Europe has different standards than milk chocolate in the US (which helps me understand why I like some more than others) and we learned quite a bit about buckwheat, among other things.

I came out of the class even more determined to try as many of the recipes as possible.

If David comes to your area I highly encourage you to sign up for a class. And whether you are able to take a class or not, I highly recommend this book! As I mentioned, David's instructions are very clear and the recipes straightforward so you would be able to create them just from the recipe. And the book has tons of interesting background information, too.

So go order it now! The Perfect Scoop and see lots more photos here.

In New York Often "New" is Old

Wed, 06 Jun 2007 05:05:11 GMT

One of the places I love to frequent in New York is Balthazar. I know I've talked about it before so I won't go into great detail. On the Monday I was scheduled to fly out I was roaming the city on my own and decided to stop in for a late lunch. As is normal I sat at the bar and decided to order their version of Duck Confit. While sipping a glass of wine and relaxing the man next to me struck up a conversation. I was thrilled for two reasons - first this man was very handsome and he also saved me from the guy on the other side who seemed to be a bit unusual. Now you know I will talk to just about anyone anywhere but I had a feeling the unusual man was going to try even my social skills.

Luckily for me George, the handsome man, saved me. Not only was he handsome but he was very interesting. An ER pediatrician (sort of like the other George - you know, Clooney!), he had a slight accent which I learned was from a combination of living situations. He was most recently from Austria but his real background was Greek and there were a few other countries thrown in there in the middle. Well, the conversation soon turned to food (probably after I took a photo of my lunch...) and since he both lived and worked near Balthazar we talked about many of the places in the area.

Just a quick summary of my lunch - yum! It occurred to me that I might want to be a bit reserved in my eating while talking to my new friend but that notion went out the door after the first bite! While I didn't finish the entire dish that was only because there was an amazing amount of food on my dish.

And then he mentioned somewhere I didn't know, DiPalo's (if you follow the link scroll down the page just a bit). And how, although it was a tiny place, he often ended up in there for an hour or so between waiting in line and then sampling everything the owners wanted him to taste. He told me a bit more about it and where it was located and I decided I had to check it out before I left town.

So we said our goodbyes - dang it! - and then I made my way to this new, old place. It was just a small place, as many New York shops are, but it was packed to the gills with all kinds of things that called my name. Not only were there stacks of cheese everywhere you looked, but there was also prosciutto and salami, pastas and sauces and I'm sure if I had looked longer and harder I could have found all kinds of little Italian treasure tucked in the corners.

The owner was working the counter and after I told him that I wouldn't be buying anything that day but explained that I was scouting it out for my next trip to town, he started telling me the whole history of the shop, handing me postcards sporting photos of his Grandmother standing outside the shop in the early days as well as more recent photos of the shop!

I liked the shop, I liked the owner and I would certainly like to go back next time I'm in New York. And I'll do it early in my trip so that I can buy a few things to sample during my visit. And I'll be keeping my fingers crossed that George just happens to be shopping the day I stop by.

DiPalo's

206 Grand Street (near Mott)

Little Italy

Manhattan

212.226.1033

4,5,6 to Canal

Balthazar

80 Spring Street (corner of Crosby)

Soho

Manhattan

212.965.1785

4,5,6 to Spring

"Personal" Watermelons

Tue, 29 May 2007 13:38:23 GMT

I have to say that one of the best "inventions" in recent years has been the personal size watermelon! I love watermelon but used to rarely buy it as, even with two people in the house, eating an entire regular-size version can be a bit daunting. And more than eating it, storing it was sort of an issue - those guys take up a lot of room in the fridge!

So I was very happy when the first little ones starting showing up in the markets and I'm now a diehard fan! I can easily eat one of these on my own in just a couple days. I've never had a bad one, they've been bred to be super sweet, and even if they have seeds they are small and barely cause a crunch, if you choose not to spit 'em out!

If you haven't seen these little guys yet take a look around the next time you are shopping. While a higher cost per pound than a normal size, they often are on sale for just a couple bucks. And the prices have come down each year as they become more widely grown. For me the convenience is well worth the extra cost.

Book: Educating Peter, by Lettie Teague

Sun, 27 May 2007 04:05:18 GMT

This post is way overdue! I've been enjoying this book so much that I almost forgot that I should let you know about it. First, to make sure we are above board here, I need to let you know that I was contacted by someone from the publishing company, Simon and Schuster, Inc who asked if I'd like to receive a copy of the book, Educating Peter: How I Taught a Famous Movie Critic the Difference Between Cabernet and Merlot or How Anybody Can Become an (Almost) Instant Wine Expert, written by Lettie Teague. I've mentioned this to you all before but I do accept these "gifts" as long as it's understood that if I choose to write anything about them it will be my true opinion.

So the book arrived quite some time ago and I soon started reading it. If you are not familiar with Lettie she is the wine writer for Food and Wine magazine, and you'll often see her presenting at different food and wine events around the country.

I've always enjoyed her style as she is not pretentious at all and many of her columns are based on finding good value wines that might be otherwise overlooked. Having said that, I wasn't sure what to expect from this book.

Well, I can tell you now that I absolutely love it! I'm actually not done with it as I'm savoring each page much as you would a wine that you really enjoy. I read just a chapter or section of a chapter each night. Within the first few pages I'd picked up several bits of information that were new to me. But, more than just wine information, the book is very entertaining as Lettie recounts her conversations and experiences in providing a personal wine course for Peter Travers, Rolling Stone's film critic and self-proclaimed wine novice.

The book is written in a very easy to read style, with each section providing good detailed information but not so much as to overwhelm. In addition, both Lettie's way of presenting the information and Peter's way of relating to it (often through move references) provide a good frame of reference that helps you relate it to something.

I actually plan to finish this book and then read it again. This first round through is helping me become aware of all the various topics and I'm focusing a lot on the amusing stories. Next time through I will really focus on the wine information and I expect a lot of it to stick with me and become useful bits as I'm buying and tasting wine. After that I will share with as many friends as possible!

No matter if you are a complete wine novice or consider yourself fairly knowledgeable on the subject this book holds a little something (or more!) for everyone. Plus, it just such a fun read that even if you know it all, I think you should read it just for the stories!