The Wandering Fork

A Satisfying Burger!

2012-02-02T10:18:00.000-08:00

LOOK AT THIS THING!

It's from The Counter: Custom Built Burgers in Ballard, WA. I went there for lunch with workmates eons ago now, but forgot to post about it. I don't normally go out for burgers, but one thing that enticed me was that you can order your burger on a salad instead - blasphemy, I know! But I would be a complete zombie back at work if I had this ginormous thing with a bun and all the fixings. I even shared with a co-worker, that's how big it is. You go ahead and indulge though, because you can order these things however you want, hence the term "custom built." The restaurant was very open and airy, sort of resembling a cafeteria, and then you turn around and there's a full bar in case you're in the mood for something stronger than a milkshake. Oh speaking of their milkshakes, they are ridiculously good. I shared a snickerdoodle milkshake...SNICKERDOODLE! *droooool. This place is good for families, groups, going on dates, whatever you fancy. Here's some more burger food porn.

Dave's Killer Bread!

2012-01-23T10:13:00.000-08:00

If you live in the Northwest and haven't seen this rawkin' dude on a package of bread yet, you are NOT paying attention folks!

I discovered Dave's Killer Bread over a year ago and haven't really gone back to any other brands of sliced bread! Why bother when not only are you getting a super nutritious and delicious piece of food, but you're supporting an incredible story! Please watch:

There are so many different kinds too, so there's no trouble finding a favorite or experimenting with ones you've never tasted before. I hope to try all of them if I can find them! I eat a slice or two pretty much every day for breakfast, and then sometimes at lunch or dinner because the Cracked Wheat one makes a killer grilled cheese! RAAAWK!

You can find all kinds of information on the website, and I hope the next time you're in the bread aisle you will pick up a loaf or two of this amazing bread!

Winter Vegetable Soup!

2012-01-20T09:22:00.000-08:00

Saw this recipe about a year ago in Food & Wine magazine, and recently my vegetarian husband re-alerted me to it and decided with the cold weather and snow, it would be the perfect winter warming grub! I made a couple of minor changes to the recipe, simply to suit my personal tastes. You can do the same! It's so adaptable and super easy to make. It turned out really delicious, mild but distinct flavors (love the sweetness of the parsnips) and the nutmeg at the end sends it right into the most earthiest dimension of taste!

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 leeks, white and tender green parts only,
thinly sliced
2 garlic cloves, minced
1 cup pearled barley
9 cups low-sodium vegetable broth
4 cups water
10-15 thyme sprigs
2 bay leaves
1 1/2 pounds celery root, peeled and cut
into 1/2-inch cubes
1 pound parsnips, peeled and cut into 1/2-
inch pieces
Salt and freshly ground pepper
10oz baby spinach
1 teaspoon freshly grated nutmeg

DIRECTIONS

1. In a large pot, heat the oil. Add the
onion, leeks and garlic and cook over
moderate heat, stirring occasionally,
until tender, about 5 minutes. Stir in the
barley. Add the vegetable broth, water,
thyme and bay leaves and bring to a
boil. Add the celery root and parsnips
and season with salt and pepper.
Simmer over moderately low heat until
the barley and root vegetables are
tender, about 40 minutes.

2. Stir in the spinach and nutmeg and
simmer for 5 minutes. Season the soup
with quite a bit of salt and pepper and serve.

Lovely Naan Bread!

2012-01-18T15:47:00.000-08:00

Thought I'd try something quite different than my usual dessert fare today. We're snowed in here in Seattle, so I was getting a little restless and in the mood to bake! I had remembered bookmarking a recipe off the BBC website for homemade Naan Bread, so I thought I would give it a shot. It was surprisingly tasty! And I also had some chutney in the fridge, which was great to dip into. YUM!

Note: I didn't have whole milk in the fridge so I had to use 1%, and I didn't have all the accouterments that you put onto it while grilling, but I did brush with melted butter and garlic at the end and ended up with a delicious warm midday snack!

Naan bread

Ingredients

For the dough:

250g/9oz plain flour

2 tsp sugar

½ tsp salt

½ tsp baking powder

110-130ml/3½-4½fl oz milk

2 tbsp vegetable oil, plus extra for greasing

For the topping:

nigella seeds, poppy seeds or sesame seeds, or chopped garlic and

fresh coriander

1 tbsp butter, melted, to serve

Directions:

1. For the dough, sift the flour, sugar, salt and baking powder into a

bowl. In another bowl, mix together the milk and oil.

2. Make a well in the centre of the flour mixture and pour in the liquid

mixture. Slowly mix together the dough by working from the centre

and incorporating the flour from the edges of the 'well', to make a

smooth, soft dough. Knead well for 8-10 minutes, adding a little flour

if the dough is too sticky.

3. Place the dough into an oiled bowl, cover with a damp tea-towel and

leave in a warm place for 10-15 minutes. Form the dough into five

balls.

4. Preheat the grill to medium and place a heavy baking sheet on the

upper shelf of the grill to heat.

5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but

really this is just aesthetic. Sprinkle over your chosen topping and

press into the surface of the dough. Place the naans onto the hot

baking sheet and grill for just 1-2 minutes, or until lightly browned.

Brush with butter and serve hot

Cutest Bundt Cakes Ever!

2012-01-16T18:26:00.000-08:00

I was extremely lucky this holiday season to be gifted with tasty little treats and delectable foods, one of them being these insanely adorable mini bundt cakes from my friend Theresa, who is a chef and food stylist. I was nice enough to share them with a couple of co-workers, but how lucky was I to receive such a glorious little package of sweets, accompanied with the most creamy, lemony, lightly rich (is that an oxymoron?) homemade lemon curd! They were so moist and delicious I just had to ask for the cake recipe, although she's not sure what curd recipe she used, only that it was one of Martha Stewart's versions, so perhaps something like THIS.

ENJOY!

From "Buttermilk Bundt Cakes w/ Variations - Cooking Light December 2011"

Ingredients

• Baking spray with flour (such as Baker's Joy)

• 13 1/2 ounces all-purpose flour (about 3 cups)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 3/4 cups granulated sugar

• 12 tablespoons butter, softened

• 3 large eggs

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon grated lemon rind

• 1 cup low-fat buttermilk

• 1/3 cup powdered sugar

Preparation

1. Preheat oven to 350°.

2. Coat 18 mini Bundt cups with baking spray.

3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine

flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a

whisk.

4. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer

at medium speed until well blended. Add eggs, 1 at a time, beating well after each

addition. Beat in vanilla and rind. Add flour mixture and buttermilk alternately to butter

mixture, beginning and ending with flour mixture.

5. Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes or until a

wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes

in pans on a wire rack; remove from pans.

6. Dust tops of cakes with powdered sugar.

Bang Bang is Bangin'!

2012-01-11T15:09:00.000-08:00

I apologize for bad puns as titles in my posts, but Bang Bang Cafe on Western really does make me wanna yell "Yippeeeeee! A new lunch spot!"

For the record, everything I've eaten here so far has been right on in flavor, serving size, and price. From the soup, to the breakfast burritos, to the sandwiches (vegan ones too, get your V.B.L.A.T. on!) and of course the infamous vegan mac n' cheese. DAMN THAT WAS GOOD. It was the "chipotle" mac n' cheese special this week! And the scones are perfectly flaky, too! None of that spongy crap you normally find around town. And can I tell you that their coffee is DELICIOUS from Lighthouse Roasters, great deep flavor without having that burnt flavor. The staff is super friendly, with the cafe having nice natural light streaming through the windows, and a warm faux-log fireplace perfect for this cold weather. I don't think I could ask for anything more! Lunch for less than $8 (including tip!) in downtown Seattle?! HECK YEA.

Final Days of Greenwood Market

2012-01-05T09:35:00.000-08:00

Time to say farewell to the neighborhood's Greenwood Market on 85th. We knew this was going to happen because their neighbor Fred Meyer is scheduled to expand, but it's a shame there seems to be no hint at re-opening somewhere else in the future. Full story here:
http://www.seattlepi.com/local/article/Greenwood-Market-to-close-for-bigger-Fred-Meyer-2433637.php

As it was, I had been frequenting this special market more often because of their fresh organic produce section and reasonable prices. Not to mention they carry super rare beers, sours being one of them which are the only I like, so I'll just have to buy their entire stock until they close around February 4, 2012.

Go on in if you can while they're still there and spread the word!

More love for The Dray!

2012-01-03T16:42:00.000-08:00

*white cheddar pickle sandwich extra-sharp white cheddar and turmeric pepper-pickle relish on rustic whole wheat bread. served with black bean, corn and cilantro salad.

The day before new year's eve, we went to The Dray for a relaxing lunch and drink! I have blogged about this neighborhood gem before, and really this is just an excuse to post more food porn, but I can't emphasize enough how thankful I am that this wee pub exists in the Phinney/Ballard area. It's extra special when you start to be a regular and get to know the people working there, and you end up smothering their adorable dog they brought that day, and shootin' the breeze about our daily lives. I heart you Dray, and I hope you continue to serve delicious hot sandwiches and my favorite sour bottles of beer!

Local News | Seattle food bank to reopen | Seattle Times Newspaper

2011-12-30T14:37:00.000-08:00

Local News | Seattle food bank to reopen | Seattle Times Newspaper

Great news to start the new year for the Seattle food bank in Queen Anne! Please pass on the info and donate if you can!

Peanut Butter Bacon Cookies!

2011-12-28T15:43:00.000-08:00

Nothing says the holidays like bacon and peanut butter, am I right?! Okay maybe you're a bit skeptical that a recipe this weird-sounding, could taste so good...but don't knock it 'til you try it! Just the right amount of sweetness with the saltiness of the peanut butter, really brings out the peanut buttery flavor in this new favorite of mine. I found the recipe online, where else! I thought how fun it would be to make these for stocking stuffers this year and watch people's reactions of "ewwww!" or "what???" or "ooooooooh awesome!" And the added bonus is that you get to cook bacon before it all starts, making the house smell delicious!

(Recipe via JoytheBaker who adapted from The Gourmet Cookbook)

First, pre cook your bacon.
About 6 slices of bacon, cooked, cooled and diced or minced depending on how chunky you want it. I like to cook bacon in the oven for nice flat, evenly cooked slices. 400 degrees, 7 minutes one side, flip, 7 or 8 minutes the other side depending on how you like it.

Then put oven to 350 degrees F.

1 cup all-natural chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda

Preheat oven to 350 degrees F.

Line a cookie sheet with parchment & set aside or use a non-stick pan. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a criss-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the criss-cross pattern. Eat one raw ball for good measure (hey, the original recipe said to, so!) Bake for 10 minutes, until lightly browned. They will seem still soft, but this is the secret to them being awesome. Cool on a baking sheet for five minutes, because they're still a bit crumbly. Then transfer to a cooling rack or plate to consume at will.

I'm Back!

2011-12-24T11:50:00.000-08:00

Seems like it's been forever since I wrote or posted about food! But we're back from New Zealand, which was truly the greatest vacation we have ever been on in our lives. If you ever have a chance to go, you will come back feeling like you have touched the very heart of the planet. We took a ton of photos and yes, a lot were of food! I thought I would just post my favorites here (including some funny snacks!).

I guess I should also say HAPPY HOLIDAYS AND HAPPY NEW YEAR! Hope 2012 is filled with more recipe sharing and good eating. Click on each photo to see them larger!

Lamb pot pie at Speight's Brewery in Christchurch - Quite nice; potatoes tasted funny though; salad lovely.

Added Bonus: Hubby's favorite US hockey team on the tube.

Naan bread with 2 chutneys and raita at http://whistlingfrogcafe.com/

located in the Catlins Coastal Conservation Park! Delish!

Best seafood chowder I think I've ever had at The Whistling Frog Cafe.

Everything from mussels, to white fish, to shrimp, in a rich creamy broth.

Darren's savory thyme pancakes! Quite lovely.

Farm fresh eggs from the Glacial Rock B&B Farmstay!

Lovely roasted garlic and herb butter with bread at Redcliff Restaurant and Bar

in Te Anau.

Darren's vegetarian couscous stuffed eggplant and salad.

My fresh daily fish special! I couldn't tell you what kind though, just that

it was the best fish I had in New Zealand!

Dessert! I believe it was a passionfruit panna cotta. Mmm!

I didn't eat these, but it made me smile.

A bit too weird tasting, sorta smokey salty flavored.

Simple toasted bagel for breakfast with preserves and cream cheese!

At http://www.vudu.co.nz/

Savory muffin from Vudu Cafe, cheesy goodness with jalapenos!

Pastry and various goodies at Vudu Cafe, Queenstown.

Super rich and tasty french onion soup at http://goodgroup.co.nz/botswana-butchery/queenstown/

Green Pea risotto at Botswana Butchery, loved all the veggies and fried potato ring on top!

Beet Salad at Botswana Butchery.

Coffee at Vudu Cafe!

Buttermilk pancakes at Vudu Cafe, Queenstown.

Brioche french toast with bacon and caramelized banana! I had this one.

Pork and veggie dumplings, shredded potatoes and greens at

Barilla Dumplings in Auckland.

Totally forgot what the pub was called, but this is essentially just some hash browns,

eggs and veggies.

Overdressed prawn salad, but tasty.

Kiwiland Here We Come!

2011-11-22T13:40:00.000-08:00

My blog will be on temporary hiatus for awhile as I travel to New Zealand with my husband for the next few weeks! It made me wonder what to expect I might eat over there, although I think we'll basically be playing it by ear because we're doing some extensive car travel, camping, hiking, etc. I just want to make sure to at least try some of the local farm foods, mutton, seafood, pork, potatoes, desserts, and dumplings from the Maori traditions!

Here's wishing you a very Happy Thanksgiving and eating in the next months! Oh man, I'd better loosen my belt.

Best Veggie Burger in Seattle!

2011-11-16T13:53:00.000-08:00

I've said it before and I'll say it again, Cherry Street Coffee House in Seattle has the best veggie burger in my most humble opinion! Try it for yourself! I'm just passing on the food porn. :)

Can you guess what this is?

2011-11-15T14:15:00.000-08:00

I know, you're probably like, "WHAT THE HECK IS THAT?!"

I've had many guesses from friends and here are a few:
- beer
- cheesecake
- a horrifying skin infection
- coffee
- yeast
- foaming egg nog
- a deceit of lapwings (I have no idea what that is)
- pancakes
- aliens
- fractal crop circles from micro aliens
- Doughvember?

Haha! But no, none of the above. It's actually a photograph of what happened when I was making gluten free vegan cupcakes from my favorite cuppycakey recipe book, and when I poured the canola oil into the frothy batter, it made these amazing crop-circle like formations! I almost ruined a perfect photo opp too by starting to stir, when I realized this was something I should probably take a picture of. And I'm sure this happens all the time when baking, but this is the first time it's ever formed many sizes of circles around a large one. SO COOL!

Time for winter baking!

Perfect Lunch @ The Dray!

2011-11-11T09:48:00.000-08:00

I've posted about this place before, and last week we went to the favorite little pub of ours, The Dray in Greenwood. They even had one of my favorite beers on tap, Rodenbach Grand Cru! Couldn't believe it. If you know me, you know I heart my sour beer...it's the only beer I drink! I love going there when we just want a simple bite to eat with great beer. I had their "grand salame" sandwich which has genoa salame, provolone, pepperoncini on sourdough bread served with a black bean, corn and cilantro salad. I totally saw how they made their salad too, as the woman there was making it and I piped in with "Okay, 8 cans of black beans aaaaaand............?" and she laughed as she delightfully went through the ingredient list with me. LOVE IT.

If you ever want a simple lunch and a delicious beverage among the exciting sounds of a UK football match and friendly patrons, come to the Dray!

HAPPY HALLOWEEN WEEKEND!

2011-10-30T12:13:00.000-07:00

This year I wanted to do a DJ Pumpkin! I've been dj'ing for a decade, so I thought it was high time I did one. You can find my dj sets at http://www.djlara.net/ as well. Enjoy and have a safe and wonderful weekend! Happy eating and cooking too!

Good Ramen in Greenwood!

2011-10-14T10:45:00.000-07:00

People have been telling us to go to Aloha Ramen for so long, I'm thrilled we finally went and it's in our neighborhood! Service was very friendly and although the place is super small inside, we were seated right away because we came early. Free parking out front too! Our ramen was very tasty, not too salty, as you can add more salty or spicy tastes from their condiments on the table. I think that I prefer the taste of the broth ever-so-slightly better at Kushibar in Belltown, Seattle, but these guys are making a pretty darn good bowl of noodle soup. My gyoza was perfectly charred, caramelized on the bottom like it should be, I swear I could have eaten a couple of orders! The garlic rice was very nicely done too, just the right amount. I might even forgo the soup next time and go for their katsu or curry, as it looked so delectable on the other people's table! Highly recommended, don't miss this place if you're up on Greenwood at dinnertime!

All You Can Eat | Book Larder: Seattle's community cookbook store opens in Fremont | Seattle Times Newspaper

2011-10-12T10:27:00.000-07:00

Read THIS ARTICLE.

Wow, a whole community cookbook store right in Fremont, Seattle, opens today! A former Microsoft employee, Lara Hamilton, went from 15 years in human resources to fulfilling a dream of hers to do something in the food world. I look forward to visiting and maybe even taking one of their small cooking classes.

Big Lunch in Georgetown!

2011-10-05T09:25:00.001-07:00

Okay, this wasn't what I got, but my friend David did and it was damn good! Can't really beat the "Savory French lentils, shitake mushrooms, tomatoes, garlic, zucchini, and carrots baked under a generous layer of mashed cauliflower potatoes and sprinkled with cheddar cheese." That's what it says on Georgetown's Calamity Janes' menu and it's a pretty good description of this very hearty lunch. Maybe the lentils and carrots could have been cooked slightly longer, but everything tasted really good together in every warming bite. My hubby makes a version of this too (his is the best, what can I say), but this place is a close 2nd! ;)

I went a little lighter with their tortellini special plate that was served with pita and grilled watermelon. Whatever tastes the watermelon picked up on the grill was super delicious too, I must say. Loved the atmosphere of this place too, with a western sort of feel and it didn't feel like you were in Seattle at all, which is one of the wonderful traits about Georgetown. I sure hope they keep that little spot the way it is and never put up any modern buildings!

Anyway, if you find yourself in the Georgetown area, you gotta hit this place up. I have read some reviews that weren't so favorable for some staff, but honestly I thought they were super friendly and informative in terms of helping us make a choice for lunch. They've got a nice bar there too, so even pop in for a pint!

A good day for some Clams!

2011-10-03T13:01:00.000-07:00

If you're ever around the Greenlake area, stop in at the Latona Pub for a pint and some delicious lunch! We always end up making an afternoon of it, with a walk around the lake, lunch, and waddling slowly home. The menu has plenty to choose from for all meat and veggie eaters! I had a glass of wine with my clams, but they rotate their beers on tap regularly with seasonal favorites. Very highly recommended!

Fig and Thyme Jam Recipe!

2011-09-23T10:17:00.000-07:00

Found this super easy tasty recipe for Fig Jam in Bon Appetit magazine this month. I definitely preferred the taste more the day after it was jarred and refrigerated. And the original recipe used black mission figs I believe, but I had green ones so I used those.

Put 1/2 cup honey or sorghum syrup in a medium sauce pan and bring to a simmer.
Add 1tsp orange zest, 2 whole sprigs of thyme, and a pinch of salt.
Stir and continue to simmer for a minute.
Add 1lb of stemmed and quartered fresh figs (any type will do).
Simmer for 5-10 minutes depending on the softness of the figs
and that they retain their shape.

Let cool and put in a storage container or jar into the fridge. VOILA!

I had mine on toast with peanut butter this morning, it was sooo tasty! I loved
the savory accents from the thyme and earthy sweetness.

More Macrina Bakery Food Porn!

2011-09-18T09:02:00.000-07:00

Just posting some delicious looking lunch I had the other day with my friend David and Macrina Bakery. You can add it to the ever-growing list of ridiculously tasty food I've had there. The top photo is a roasted eggplant ravioli with roasted red peppers, goat cheese, spinach and pesto. I will say that this time, I wasn't digging the cheese on my crostini (bottom photo) as much as I would have liked some of David's ricotta that he had on his ravioli. It was sort of tasteless and the texture seemed off...But the other ingredients of roasted heirloom tomatoes, roasted corn, ham, roasted mushrooms and leeks made up for it, hehe.

Delicious Dragonfruit!

2011-09-09T12:48:00.000-07:00

Found a lovely dragon fruit at our local organic market the other day and thought it might make a good photographic subject! Cutting it open, I was filled with awe at how incredibly bright the pink hues were inside. It had a mild sweet flavor unlike anything I can really describe...perhaps with hints of vanilla taste and a honeydew creamy texture. There are other varieties with white flesh, so I was unsure what type I bought. There are many kinds all over the world and have different names based on their flavors which can range from sweet to more tart. Just reading it's Wikipedia page, you realize what an amazing fruit this really is.

1. dragon fruit macro 1, 2. dragon fruit macro 7, 3. dragon fruit macro 11, 4. dragon fruit macro 13

My first pie!

2011-09-01T10:34:00.000-07:00

Believe it or not, I have never baked a pie. Okay maybe once with my mum decades ago. I mean you guys know me: I don't do pies. But I've had these frozen cherries in my freezer since I did those chocolate cherry cupcakes back in March and decided to try my hand at making a pie. I used this perfect pie crust recipe that my mother in-law uses that has one of the most strangest ingredients: Vodka! The dough when out of the food processor is quite sticky and wet, as it's meant to be, and because I placed it in the refrigerator overnight it was very hard the next day. I let it sit out on the counter for about 15-25 minutes and proceeded to roll out the dough with the generous 1/2 cup of flour the recipe recommends. Oh my garsh, rolling out dough is hard! Especially when it's super stiff and cold. I kept reconnecting the edges that were splitting and thought for sure I had over worked the dough. I even started over, re-balled it, rolled it, and just continued with the recipe. Lo'n' behold, the pie came out pretty damn good! The crust was super flaky and delicious, so obviously me touching it a lot during prep didn't hurt it. This is a fail proof dough me thinks! I will definitely be doing the apple pie next time and practice my dough fluting! For the cherry pie recipe, I should state that using the 1.5 cups of sugar was waaaay too sweet, so I added more cherries and corn starch and cooked them down again, and let them cool completely. Then when scooping into my pie crust, I used a slotted spoon so that I drained some of the liquid too...I guess I didn't use enough corn starch, but I prefer not to because it can taste pretty fake and globby if overused. And for the cooking time instructions I used them from the pie crust recipe.

So yea, I've been eating cherry pie all week for breakfast and you should too! ENJOY!

New Phinney Market & Pub finally open!

2011-08-24T09:35:00.000-07:00

I've been watching this place come together over the months, and it's finally open! Where the Phinney market/grocery used to be on 60th and Phinney, there is a pub there now where you can get lunch, dinner, or sidle up to the bar and taste executive chef Mercia Sheets creations. Check out their website: http://phinneymarketpub.com/

Looks like they have plenty of vegetarian options too which is always a plus for my veggie hubby! Wow now I'm drooling over their menu. Let me know if you check it out before I do!

Friday Breakfast!

2011-08-19T09:13:00.000-07:00

French toast isn't just for weekends folks! Today I treated myself to some made with Challah bread, it's so fluffy and delicious! I also had some HUGE local blackberries from a farm in Puyallup, WA, and Canadian maple syrup. To the egg batter I add a bit of milk and a dash of vanilla extract. It was exactly what I needed on this overcast Seattle day. We have been having some stellar summer weather lately, but it's nice too cool off for a bit and wrap myself up in some comfort food.

Changing Tides...

2011-08-15T20:24:00.000-07:00

Hello Friends and Food Lovers!

I wanted to post today to simply thank you for reading and commenting on my blog over the years , as we shared many recipes, laughs and experiences together. I couldn't appreciate it more. During the last while, a lot of thought has been going into what my passions are and the motivation behind them. While I have enjoyed sharing all my dining experiences and recipes with you, I have recently realized that I need to focus on other things that fill my soul and allow me to experience life to the fullest.

My goal with this site, was to share all the wonderful places I eat at and photograph the yummy food while letting you know of great places to dine. Not to mention a few recipes here and there that I couldn't resist trying out. And I do plan on continuing that but with less frequency.

I hope you continue to look up favorite recipes on The Wandering Fork and places to dine around the Northwest and beyond, and I will share a few journey's of my own once in awhile when I feel inspired.

Thank you for the encouragement and food love!

Lara

Phinney Market in full swing!

2011-08-09T10:30:00.000-07:00

Don't forget to visit the Phinney Farmers Market every Friday from 3-7pm until October 7th this year! It's the perfect ending to a long work week, where you can grab a slice of delicious pizza or tamale as you peruse the stalls filled with your favorite produce and some you have never seen before! I love this market because it's not too big, but has everything you would need to create something yummy at home or eat right away. Parking is available in the lots of the Phinney Neighborhood center (sometimes the parking is in the upper lot, last week it was the lower).

Just more food porn, carry on!

2011-08-05T13:03:00.000-07:00

Spinach Pasta
Roasted zucchini, Kalamata olives, Pecorino cheese and oregano tossed with spinach agnolotti and a roasted tomato sauce finished with a drizzle of olive oil. Served with Organic Greens Salad and toasted Semolina Rosemary bread.

Yes, another great lunch at Macrina Bakery in Belltown. I think if you did a search on here you would find all their meals sufficiently documented. And eaten. *burp.

Next time you go get bread from a bakery, make it Semolina...my gawd that was good. Probably would make a killer french toast...

Busy Bright Summer!

2011-08-02T09:17:00.000-07:00

Hello Folks!

Wow what a summer it's been so far, full of weddings, dj gigs, trying out new restaurants, traveling around the Northwest, festivals, and home projects! It's been hard to have any time to just sit down and collect my thoughts. One particular restaurant that stands out is the Golden Beetle in Ballard...probably the best Mediterranean food I have had since I moved to the U.S. from Vancouver, B.C.. I didn't take pictures though, as it was my anniversary and I wanted to keep my camera away from intruding on our dinner. However the next time I'm there (probably happy hour!) I will definitely snap a few shots. There was so much flavor packed in every bite, it was obvious how much time and attention they paid to each dish. Preserved lemon for the win, too! I've always wondered how they get so much lemon tastiness into the food.

Anyway, I hope to post more recipes soon. I'm still trying to make a yummy flan, so if you have a good recipe out there let me know! The last 2 I tried did not turn out (tasted okay but mostly burnt sugar and egg) and I'm not sure if it's the ingredients, too much mixture in my pan, or an over-heated oven...guess I'll find out. Maybe Alton Brown has something to say about the perfect flan (aka Crème caramel). Ooh ooh, maybe it really needs to be put in a water bath...okay yea. <--- witness my inside voice.

Summer markets are in full swing, and I had the most amazing farm picked strawberries the other week that I'll have to grab again this week. I hope everyone is getting out there and enjoying some time off, or even if not that, at least the sunshine when it pokes it's head out. I personally think we've had a great summer in Seattle despite the few days here and there with rain. I haven't had to wear a jacket for weeks!

Ta Ta Everyone!

Alton Brown's take on Molecular Gastronomy

2011-07-27T10:18:00.001-07:00

Pretty funny video I ran across of Alton Brown talking about how molecular gastronomy simply cannot replace good basic cooking skills. Check it out!

Travelers opening 2nd Location!

2011-07-27T09:48:00.000-07:00

So if you have ever lived or visited Capitol Hill, Seattle, chances are you have walked by Travelers and maybe even stopped in for their Indian food, international wares, or tasty chai. They are opening a 2nd location called Beacon Hill Thali House on August 5th, with a soft opening at the end of July and their Delhi street food menu! After that they will serve their delicious Thali plates. In the meantime as they get everything together at the new location, the Capitol Hill location is staying open later until 8pm.

Fresh farm picked strawberries!

2011-07-21T15:28:00.001-07:00

Fresh farm picked strawberries!, a photo by Lara604 on Flickr.

In season, along with many other favorites! Make sure to visit your local farmer's market before the season ends. You should be seeing more late summer season varieties of produce in the Northwest such as corn, squash, tomatoes, apples and pears!

We're going away for the weekend so have a good one everyone and eat well!

Traditional Pavlova makes a comeback!

2011-07-18T10:32:00.000-07:00

My mother in law made this traditional Pavlova last Memorial Day weekend and I just had to ask her for the recipe. Like a huge meringue cookie, it's got a crispy outside and a chewy fluffy inside, and when smothered in whipped cream and fresh berries, this dessert is bound to please everyone in your family! It really seems like it's making a comeback as I have been seeing more and more recipes and pictures pop up online about it in the last few months!

Traditional Pavlova

1 C superfine sugar
1 T cornstarch
4 large egg whites, at room temperature
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
1 tsp white vinegar
1 C whipping cream
2 pints mixed berries (strawberries, raspberries, blueberries, blackberries)

1. Preheat oven to 275 degrees. Line a cookie sheet with foil or parchment paper. Using a 10 inch round cake pan or plate as a guide, lightly trace a circle (use a toothpick on foil or a pencil on parchment). Set aside.
2. In a small bowl combine 1/4 C sugar and the cornstarch; mix with a fork until smooth.
3. With a mixer on high speed, beat the egg whites to a foam; add the salt and cream of tartar. Continue to beat until soft peaks form. Gradually add the remaining 3/4 C sugar, 2 T at a time, while beating constantly, until peaks stiffen. Beat the cornstarch mixture until just blended. Add the vanilla and vinegar, continuing o mix until just blended. Spoon the mixture onto the cookie sheet. Using the circle of paper as a guide, spread the meringue into a large "nest" using the back of a tablespoon (the edges should be 1 1/2 inches high, and the center should be shallow). Bake for 1 hour and 15 minutes. Turn the heat off and leave the meringue in the oven for 1 hour to dry thoroughly. Remove and cool completely on a wire rack.
4. Peel the paper from the bottom of the meringue, and place the dessert on a serving dish or cake plate. Just before serving, whip the cream into soft peaks and spoon into the center of the meringue. Top the whipped cream with the fruit and serve immediately.

Serves 8

"Whatever's in the fridge" Tomato Sauce!

2011-07-13T13:55:00.000-07:00

Time to go grocery shopping! But I managed to cook a pretty good tomato sauce out of all I could find in the kitchen...added some spicy red pepper powder at the end for kick too. Make it your own, see what you have in your fridge! I sweat the onions/garlic/shallot with olive oil on medium, added my fresh herbs, some dry basil/oregano, a wee salt and pepper, stirred in diced celery, then some white wine, stirred again, added my crushed tomatoes and simmered! Then after I took it off the heat and it cooled a bit, I took my hand blender and crushed everything to make it more smooth, but not totally puréed. Taste a few times as it's back over the heat and add salt and pepper to taste.

Cheese Making Class!

2011-07-12T09:38:00.000-07:00

My husband and I recently used a Groupon for cheese making class at The Cellar Homebrew and came out of there really inspired to try it on our own. The teacher demonstrated making gouda, which is not too difficult, but they do recommend trying out soft cheese recipes first to get the hang of the starter process. I think we're going to start out with a Paneer or Mascarpone as making a killer Indian curry or tiramisu with homemade cheese would be fantastic wouldn't it! Eventually we'll need a large double boiler and a cheese mold to make the harder cheeses, but in the meantime it looks like all we need is a large pot and good cheese cloth. We already have a temperature gauge that my husband uses for beer making, which is another consideration when making hard varieties. There is quite a bit of watching and monitoring the mixture while cooking, as well as stirring, brining, pressing and storing...but all in all seems like an intensely satisfying and fun skill to pick up!

Real Mexican food in Seattle??

2011-07-05T12:30:00.000-07:00

Yes! You CAN find good Mexican food in Seattle. We went to a super delicious food truck called El Camión just up Aurora Ave. next to Home Depot. Kind of an obscure location, their fare was probably the most authentic Mexican food I've ever had in the greater Seattle area. The menu is really diverse with special meats you wouldn't normally find on a regular food truck like tongue and tripe. I tried the beef cheek taco; tender and packed with flavor (with a fresh squeeze of lime on top of course!) I probably should have ordered two, it was so good. I also had their shrimp ceviche, and although not native to Mexico, had it's own thick and saucy style with bay shrimp marinated in chopped red onion, chile, cilantro, tomato, avocado and lemon and lime juices. And of course we washed it down with one of my favorite real sodas, Mandarin Orange Jarritos! Unfortunately I didn't get any "food-porn" shots, because I was too busy ravenously eating and mooching off everyone else's plate of burritos the size of your head and the tastiest tamales ever!

Don't miss it! (I would suggest telling the family you need to "pick up a new drill.")

Food Porn Anyone?

2011-06-30T09:42:00.001-07:00

Double Cherry, a photo by Lara604 on Flickr.

Double cherry! It's so cute! Bought some Washington Rainier cherries from a farmer's cherry stand near our house. They are seriously the best cherries you will ever have, sweet and succulent as they pop in your mouth! You just can't compare them to the ones you find in the supermarket.

Food shopping like the good ol' days!

2011-06-29T16:02:00.000-07:00

Found this amazing story on a food market that will soon open in Austin, Texas where you will have to bring your own bags or containers to be able to cart away everything you buy. And I mean EVERYTHING! Sort of like the good ol' days, when you brought your own sacks, crates or whatever means you had to haul away your produce, meat, and household wares. In a way it reminds me of the farmer's market but taken to the next level and is pretty amazing, considering a lot of us wander into a grocery store unplanned and may not have any such carrying items on us at the time. Already I have a fold up bag in my purse for such occasions, but this would certainly be more difficult if I needed spices, coffee, dairy, etc. It would definitely make shopping a more planned trip, but I could see this being quite enjoyable knowing I won't have to worry about the waste created by packaging later. GO AUSTIN!

http://www.care2.com/greenliving/no-waste-grocery-store-to-open.html

Hilarious Film "The Trip" a must see!

2011-06-23T12:47:00.000-07:00

Oh man this film looks good, with English comedians and actors Steve Coogan and Rob Brydon spoofing versions of themselves!

Check your local listings!

El Bulli: The Final Evening

2011-06-21T08:01:00.000-07:00

Here's a lovely thorough article on the "last supper" that world renowned chef Ferran Adrià served to say farewell to his El Bulli restaurant in Catalonia, Spain consisting of 50 immaculate dishes.

http://www.guardian.co.uk/lifeandstyle/2011/jun/19/el-bulli-ferran-adria

More on El Bulli can be read on Wikipedia!

His future plans? To open up again in 2014 but as an organization dedicated to innovation in food.
READ MORE HERE.

New Tasty Spot in Greenwood!

2011-06-20T12:25:00.001-07:00

I think I'll have to go here a few times before I write a more in depth review, but my first visit to The Yard Cafe in Greenwood was great! I loved the feel of the "yard" outside, although the inside is a bit cramped...wonder how that's going to fare with most of the year being crappy outside in Seattle and people piled inside. But the beer selection was stellar and our food was filling and tasty! I had the Grilled Fish Veracruz, which was basically grilled fish on top of rice and spiced veggies. The rice was unfortunately underdone, but the south-of-the-border flavors were really good so I didn't bother re-ordering. Their accompanying pickled veggies were a nice touch, ZING! I love picked stuffs! My husband had the veggie and bean Torta, which he said was super filling and yummy...he even ate the mushrooms even though he normally hates them! The Torta bread was so good that I ended up finishing it for him because he was too full. Amateur, right? *wink

I highly recommend this place for some good grub with groups large or small!
http://theyardcafe.com/

Macrina Cafe Salad

2011-06-13T16:14:00.001-07:00

Macrina Cafe Salad, a photo by Lara604 on Flickr.

Another ridiculously gorgeous and delicious salad at Macrina Bakery in Belltown I had a few weeks ago. Just thought I'd share some food porn. :)

Made lovingly with pancetta, roasted beets, roasted pears, green olives, organic field greens and toasted pecans in a gorgonzola vinaigrette. Served with their Sardinian Flatbread.

Funny Website: My Drunk Kitchen!

2011-06-09T10:43:00.000-07:00

I can't believe I didn't discover this sooner, but it's pretty funny and food related! Well, in a roundabout way. ;)

http://hartoandco.com/my-drunk-kitchen/

Here is an episode to get you started...watch the drunkenness unfold before your very eyes, and learn some great tips in cooking! Hehe.

A Taste of Iceland!

2011-06-03T09:56:00.002-07:00

Made a great new find at PCC the other day in the quest to start consuming more low sugar/high protein snack items during my day. I can be pretty hypoglycemic and really need to substitute my sweet tooth treats with a better alternative.

Siggi's is Icelandic yogurt! Not as "wet" as regular or Greek yogurt but incredibly thick. Some people might not like the dryness of texture, but it's still smooth and yummy! With only 9g of sugar, no fat, no cholesterol, 14g of protein and sweetened with agave too, I am definitely going to include this in my weekly "eating better food" plan. I've had vanilla and blueberry so far and they were delicious!

I love Quorn!

2011-06-01T09:25:00.000-07:00

I just wanted to share a brand of vegetarian fake chicken patty that I love to make mock McChicken's with! Quorn is a really great product that "contains 50% LESS FAT than chicken patties, is meatless, soy-free and a good source of protein." Not only can you find it mainly at natural food markets, but now I seem to find it at QFC and Safeway too!

Of course, once you smother it in tartar sauce, maybe it's less healthy but hey, when you live with a vegetarian husband you learn about all sorts of new veggie-friendly quick meal items!

Won Ton Soup Winning!

2011-05-27T13:26:00.000-07:00

Tried something new at Pho Cyclo today, which was the Won Ton Soup:

Sesame oil flavored pork and shrimp wontons served with egg noodles and topped with scallions
$6.35

If you do a quick search on my blog for Pho, you will see other nummy dishes I've consumed at this popular place. When you have a winning combination like great fresh food, service, atmosphere and location, you can't help but to keep going back!

Pho Cyclo Café - Broadway
406 Broadway Avenue E
Seattle, WA 98102
Phone: 206-329-9256

Seattle's Best Bartender leaves Zig Zag Cafe

2011-05-27T11:29:00.000-07:00

Pretty big news in Seattle! I've been served by Murray and he really was so great to watch and a real peach! Glad to hear he's still going to be doing what he loves...he's so dapper, isn't he!

READ HERE!

Skillet's got Skillz!

2011-05-24T16:15:00.000-07:00

Grass fed beef, arugula, bacon jam, cambozola, on a soft roll with hand cut french fries. What more do you want?? The food truck scene is pretty vibrant in the Northwest (more so in Portland), where you can find blocks and blocks of tasty food on wheeled vehicles). Seattle has it's share, Skillet Street Food being one of the most popular, serving "modern American diner" fare. That burger is certainly one of the best I've ever had! I'll be chasing down that truck again pretty soon no doubt. And that Bacon Jam...BACON JAM PEOPLE. There's nothing like it, and describing it as heavenly is an understatement. Order some today!

Super Moist Chocolate Cake

2011-05-22T20:21:00.000-07:00

From the Barefoot Contessa, this is by far one of the moistest cakes I've ever made and is from her husband's grandmother. One guy who had a piece at the birthday I brought it to, said he thought it was a brownie because it was so moist. And yes it is dense, but not in an overkill kind of way...it's still super fluffy! I think the key is really about not over-mixing the batter at the end, as well as the coffee which gives the chocolate flavor a super punch! I am pretty sure this is going to be my go-to recipe for a good basic but unforgettable chocolate cake from now on. My photo is actually from the day after we ate it, and it was still as moist as ever. For another coma-inducing chocolate cake recipe, also check out THIS ONE that I posted a few weeks back.

Ingredients

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter and flour two 8-inch x 2-inch round cake pans (I used a 9x13 pan).

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35, until a cake tester (aka knife or toothpick) comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder (I didn't have instant coffee, so I used 1/2 tsp coffee extract and 1/2 tsp vanilla extract)

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Can't get enough Macrina.

2011-05-20T09:26:00.000-07:00

I think I've posted a few times about Macrina Bakery in Belltown, Seattle, and I never get tired of going there because they keep making good food, phenomenal bread, and to-die-for pastries. What can I tell ya! The only thing I've ever not really cared for were their cupcakes; they were on the dry side. But they know how to do a perfect crust and bread that will make you want to eat the whole loaf...and you will, even after scarfing down the most deliciously perfect lunch or brunch. HELP, I'M A MACRINA ADDICT!

This was a gorgeous lunch of delectably cheesy red pepper polenta, vegetable ragu, and salad. I have never seen it on the menu before, so it was a real treat!

Quick lunch at The Essential Baking Company!

2011-05-18T09:31:00.000-07:00

Had this lovely salad the other week at Essential Baking Company in Fremont...I love salad with some good quality protein and a killer vinaigrette like this.

This one was the "Essential Bread Salad" that had bread toasted in olive oil, with organic mixed greens, roasted fennel, kalamata olives, prosciutto and shaved parmesan, tossed in their house-made balsamic vinaigrette. It was seriously sooo filling with all the croutons they had in there! But even though I was pretty full at the end, I couldn't help myself and bought one of their deliciously flaky apricot thumb print cookies, YUM! Any of their locations is always a treat.

Would your child choose a banana over junk food?

2011-05-16T10:36:00.000-07:00

Would your child choose a banana over junk food? - Environment - MiamiHerald.com

This was a neat story I thought I would share...just goes to show you how adaptable us humans are with some hard work and thinking for long term solutions! We are such a society of "instant" and "faster is better" that this would be a great challenge for anyone!

Wedgwood Vegetarian Thai...so so!

2011-05-12T09:17:00.000-07:00

Went to this new vegetarian Thai place on Broadway the other day called Wedgwood Vegetarian Thai II. The atmosphere was really nice when you walked in and the waitress was very friendly. The list of food below that we tried was pretty decent, but nothing to write home about...although the silver noodles I might go back for. I think they really have to make sure they don't take any shortcuts (like too much cornstarch in the soup or not enough fake meat), as their veggies are really fresh and and this place has real potential considering it's really hard to find vegetarian thai food where they don't put fish sauce in everything. The star system for spiciness could be improved, as 4 stars was barely spicy. Luckily they had this cute little tray of hot sauces you could add. I could also suggest to them that Christmas is over (way WAY over!), so they might want to take down the very dusty xmas balls that were hanging under each table lamp shade, hehe. That was pretty funny. Anyway, here's the rundown of what we ate:

Pad-Voon-Sen (Silver Noodles) $8.95

Bean thread noodles stir-fried with tofu, egg, onions, tomato, celery, cabbage, garlic, carrots, cilantro, homemade sauce.

Quite tasty! These super thin noodles were really fun to eat and had good salty & sweet flavor!

Wedgwood Hot pot $9.95

Soft tofu or (deep fried tofu) mushrooms, veggie fish, veggie pork, With special sauce, boiled in the hot pot.

My husband ordered 4 stars, and it was barely spicy...so I guess you have to say THAI HOT PLEASE! Pretty tasty, but would have liked to see the veggie meats in more chunky pieces...everything was minced really finely.

www.wedgwoodii.com/

Hot & Sour soup $8.95

Fresh tofu, bamboo shoots, mushrooms, water chestnuts, egg, seaweed, dried lily flower.
The vegetables were very fresh, but unfortunately they put too much corn starch to make it more thick: a cardinal sin for me with soup.

www.wedgwoodii.com/

Perfectly Refreshing Drink for Summer!

2011-05-09T10:06:00.000-07:00

I had my favorite drink this past weekend called a Pimm's and Ginger at Subeez in Vancouver, B.C. and I just had to find a recipe online for it. Unfortunately they didn't put a nice slice of cucumber in it, but next time I'll ask if they would. It has a perfect ZING of ginger to it, both sweet and tangy..sooo refreshing and light! Note: It is not to be confused with a Pimm's Cup.

RECIPE:

2 measures of Pimm's
1 measure gin
2 measures of ginger beer
1 measure soda water
1 slice of lemon
1 long, thin slice of cucumber
Fresh mint
Fresh juiced ginger

Place several leaves of mint in the glass, add the gin and muddle the mint. Add ice, then the rest of the ingredients and fresh juiced gingerroot to taste (a garlic press works, and a razor grater works well too). Garnish with the lemon, cucumber and more mint.

Note: if you can get good, strong, homemade ginger beer, you can make this drink without the fresh ginger and soda water … but it can be hard to find the good stuff.

A Nice Morning Chuckle!

2011-05-05T07:30:00.000-07:00

Oh Ellen, you are so punny!

And something really hilarious that happened on the NYC subway! Lucky train riders!
http://www.nytimes.com/2011/05/04/dining/04train.html

Science of Taste Buds and Creme Eggs!

2011-05-03T09:36:00.000-07:00

Just thought I would share a cool article on some facts about taste buds and why our palettes might be predisposed to some flavors and not to others...really interesting!

http://www.washingtonpost.com/national/science/taste-buds-are-just-one-reason-why-we-love-some-foods-and-hate-others/2011/04/25/AFVYkZkE_story.html

There's a neat jelly bean experiment at the end too!

For added fun, here is a video on what to do with all the chocolate eggs you got at Easter! OH FUN!

Bakery Nouveau OH YEA!

2011-05-02T09:30:00.000-07:00

I was lucky enough a few weekends ago, to receive these pretty amazing croissants from a friend of mine who lives in West Seattle. Yes, they absolutely taste as good as they look and done right with the extremely crispy flaky outside and soft light layers inside...MMM! I also had some hot cross buns that were pretty much the best I have ever tasted in my life. They weren't the grocery kind I grew up with, that's for sure!

You can find these amazing treats and more at Bakery Nouveau! It's definitely worth a special trip, but be prepared for a lineup on the weekends; they're that popular!

The Most Decadent Chocolate Cake you will ever have.

2011-04-24T14:36:00.000-07:00

This recipe is from the mother (Hi Mrs. Benson!) of an ex-boyfriend of mine, that I later found out was derived from a recipe from a 1975 issue of Better Homes and Gardens. I had the cake over 10+ years ago and never forgot about it. It's the best chocolate cake I've ever had. And I see the reason why it might be: It uses half of the frosting mixture, for the batter. OH...MY...GAWD.

So in other words: Do not even mouth the words "I'll just have a little piece." or make some comment about breaking your diet. This is for pure life enjoyment without feeling guilty!

Here is the recipe and a couple of things you'll need to do a few hours ahead or the previous day: Get your cream cheese, butter, eggs, and 1/3 cup milk at room temperature.

Preheat oven to 350 degrees.

Chocolate Cream Cheese Cake

2 3-ounce packages cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla
6 1/2 cups sifted powdered sugar (1 1/2 pounds)
1/3 cup milk, room temperature
4 squares (4 ounces) unsweetened chocolate, melted and cooled
4 tablespoons butter or margarine, softened
3 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups milk

Grease and flour two 9-by-1 1/2-inch metal cake pans, or one 9"x13" metal pan; set aside. If using glass pans, reduce your heat by 25 degrees.

Cream together cream cheese and the 1/2 cup butter and vanilla. Beat in the powdered sugar alternately with the 1/3 cup of milk. Blend in the chocolate.

Remove 2 cups of chocolate icing mixture to use for later; cover and refrigerate.

Cream together the remaining chocolate icing mixture and the remaining 4 tablespoons butter. Add eggs; beat well.

Combine the dry ingredients and beat into chocolate mixture alternately with the remaining milk.

Pour batter into prepared pans and bake for 30 minutes or until tested done. Bake for about 40-45 minutes if using the larger 9"x13" pan. Cool in pans 10 minutes. Remove and cool on racks. Remove frosting from refrigerator 15 minutes before frosting cake.

Another Giant Cupcake!

2011-04-23T10:50:00.000-07:00

I made this giant cupcake for a friends' baby's 1st birthday and it turned out quite well. Or I should say, like the last few times, had some crispy bits on the outside but was moist in the middle. I am not sure there's any getting around having the outer part cook more than the inner part because it's so large or if you can bake a cake more slowly at 325 degrees for just a longer period. I did mine at 350 for about 45 minutes...but I also took the top half out earlier as it cooked faster. It's quite a balancing act!

Peeps Sushi for Easter!

2011-04-21T09:03:00.001-07:00

Photo by: beamae1981

I had no idea how popular this really was until I did a Flickr search, but apparently it's all the rage! You can find a recipe for these cheery chirpy treats On the Peeps Website, and I'll post it here as well. I don't know if I will try it out, but if you do, please link me as I would love to see your creations!

Ingredients: Makes an assortment of PEEPS® sushi pieces.

Assorted PEEPS® Marshmallow shapes
1 bag MIKE AND IKE® Assorted Fruit Flavored Jelly Beans (optional)
1 box HOT TAMALES® Brand Candies (optional)
1 box rolled fruit snacks
1 box crispy rice cereal treats
Coconut flakes (optional)

Kitchen Tools Needed: The use of sharp objects is required to complete this recipe. Parental supervision is advised.

Kitchen scissors
Cutting knife
Parchment paper

Directions:
To create large PEEPS® sushi pieces:
Cut crispy rice cereal treats in half.
Using kitchen scissors, cut rolled fruit snacks into 3" long x 1/2" wide strips.
Place a PEEPS® Marshmallow Chick or PEEPS® Marshmallow Bunny on top of one of the crispy rice cereal treat halves. Wrap one of the rolled fruit snack strips around both pieces and press the ends together until they stick.

To create PEEPS® sushi rolls with crispy rice cereal outside:
Place crispy rice cereal treats on parchment paper and microwave for 8 - 10 seconds on high.
When warmed and pliable, press crispy rice cereal treats onto parchment paper until flat and quickly lay a rolled fruit snack strip on top of the treat.
Place a PEEPS® Marshmallow Bunny or PEEPS® Marshmallow Chick on top of the rolled fruit snack.
Roll all 3 together within the parchment paper.
Keep rolled until set and cool.
When cooled, cut 1" pieces with a sharp knife.
Add coconut flakes to several pieces for a different look.

To create PEEPS® sushi rolls with rolled fruit snack outside:
Place crispy rice cereal treats on parchment paper and microwave for 8 - 10 seconds on high.
When warmed and pliable, press crispy rice cereal treats onto parchment paper until flat.
Lay a 3" x 3" piece of rolled fruit snack on parchment paper and quickly lay the warmed crispy rice cereal treat on top.
Place a PEEPS® Marshmallow Bunny or PEEPS® Marshmallow Chick on top of the treat.
Roll all 3 together within the parchment paper.
Keep rolled until set and cool.
When cooled, cut 1" pieces with a sharp knife.
Add coconut flakes to several pieces for a different look.

Before serving:
Roll a couple of pieces of rolled fruit snack into a ball and set on the serving platter to resemble ginger and wasabi.
NOTE: If desired, MIKE AND IKE® Jelly Beans and/or HOT TAMALES® Jelly Beans may be substituted for PEEPS® Marshmallow shapes in the center of the sushi pieces.
Please visit the NEW PEEPS® website for more delicious recipes or to submit your own! Experience exciting PEEPS® interaction and fun at the new www.marshmallowpeeps.com website.

REESE'S Chewy Chocolate Cookies

2011-04-19T14:52:00.000-07:00

I can't believe I forgot to post this recipe, but it was a rich one! Right off the package of peanut butter chips. They know what they're doing those Reese's guys.

REESE'S Chewy Chocolate Cookies
Ingredients:

* 2 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
* 2 cups sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

Mac N' Cheese Heaven!

2011-04-18T08:59:00.000-07:00

Another fantastic lunch at Macrina Bakery in Belltown, Seattle!

I'm not sure I've ever had a brunch or lunch at Macrina bakery that I didn't like...or even LOVE for that matter. The dish above is a delicious comforting macaroni and cheese with roasted red peppers! At Macrina, service is friendly and relatively prompt, prices are average, and the food is always fantastic. More often than not these days, I pick up a bread loaf to go as well! Having really good baked bread in the house is always a treat.

Look at this thing!

2011-04-16T11:41:00.000-07:00

A few weekends ago we got the bright idea to go to the infamous dive barThe Hurricane Cafe in downtown Seattle for a little late night eats after dancing. This was definitely something I couldn't do on a regular basis, but when it came out I just had to laugh. It was huge! Nom nom nom!

My Banana: Brought to you by Ice Age!

2011-04-16T09:43:00.000-07:00

I really didn't know whether to laugh or cry, after seeing this sticker on my banana. On the one hand I'm sure they're thinking it might attract kids to eat some fruit and promote the movie. But on the other hand, aren't we bombarded enough with advertising on a daily basis? Do we really need entertainment to influence good eating habits? I wonder if this kind of advertising even works...

Perhaps even large companies are seeing some rough times and maybe Chiquita needed some help...they had quite a financial snafu a few years ago.

What are your thoughts about advertising on veggies and fruit?

Helping the Hungry

2011-04-15T08:36:00.000-07:00

As someone who loves to blog and share recipes with people around the world, it's become more and more of an issue for me to be aware of how important it is that while we journal about the world of "perfect food" that we also remember the massive amounts of people who need our help every day just to survive on ANY kind of diet. If anyone has been catching the recent Anthony Bourdain episodes like this one from Haiti, or the one from Nicaragua, you can't help but notice his changed tone this season. He brought up a great observation about the strangely screwed up dichotomy that's come out of the growing food blog and celebrity culture in the last few years: On the one hand we have never paid so much attention to cuisine in the media and social circles, taking great care to talk about it and share our love of food knowledge. And then on the other hand, we have a massive problem of global starvation that needs our focus more than ever. With everything that's been going on in the world, from poor government policy, to recession and natural disasters, charities need more money and better ways of allocating the funds than ever.

So basically I just want to encourage any one of your out there, that if you have any means to give to charity a few times a year or more, please do, and even volunteer if you have the time. Here are a few links to help! And on a side note, texting donations often take longer than simply sending a check or doing it through a website.

Thank you for listening.

www.feedingamerica.org
www.redcross.org/
www.disasterfunding.org
www.savethechildren.org/
www.rescue.org/
www.americares.org/
www.unicef.org/
www.globallinks.org/

"Rustic" German Spaetzle Dumplings!

2011-04-09T18:37:00.000-07:00

This seemed like a nice easy recipe to try from All Recipes and I must say they turned out pretty tasty! I could see how this could be a great home cooked meal for kids growing up in Germany, as there are few ingredients and not a lot of preparation needed. I accompanied ours with some rainbow chard sautéed in olive oil with garlic, shallots, red pepper flakes, salt and pepper. I think next time I might try variations with sprinkled Parmesan cheese on top and/or caramelized onions!

Ingredients

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater. (I didn't really have any of these to use that were successful, so I just broke off little pieces into the water). Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzle in butter or margarine on just over medium heat. Sprinkle chopped fresh parsley on top, and serve.

Disaster Flan!

2011-04-09T17:50:00.000-07:00

This is what happens when you forget a very important step in making flan: cover it with foil while baking, haha! I got the recipe here, which looked pretty easy. I will definitely try it again because it still tasted pretty good, and I couldn't help but cut out the center and eat it - so sue me! I mean how can one complain about melted sugar and sweet milk!

Chicago Baconfest SOLD OUT!

2011-04-07T07:41:00.000-07:00

Wherever you live, you can drool over this video or you have been lucky enough to snag a ticket!
http://baconfestchicago.com/watch-the-chicago-readers-bacon-noir-video-pure-genius

A New Look!

2011-04-04T07:45:00.000-07:00

Hey folks!

In case you haven't noticed, I've been fiddling with the look of the blog lately. I was wanting something more bright and cheery after our grey and dark winter! Please feel free to offer any suggestions because any other critical eyes on this would be great.

I just came back from a whirlwind trip in Portland, as I had a dj gig there (yes, I've been dj'ing in the electronic music scene for over 10 years, it's a great hobby!) It was a really fun and inspiring visit and we got to experience the food truck revolution down there, with pods and pods of food trucks sprawled all over the city. I will definitely be showing at least one place we ate breakfast at later. I still have to upload the photos tonight!

Hope everyone had a great weekend, ta ta!

Bisato blew me away!

2011-03-30T16:42:00.001-07:00

Bisato Mosaic, a photo by Lara604 on Flickr.

1. crudo of hamachi, 2. Bisato Dining area, 3. salumi of the day (reminded me of the Portuguese sausage my babysitter used to make), 4. homemade folded pasta with octopus puttanesca (Don't let this one scare you, it was divine! Deep flavors and octopus cooked to perfection), 5. seared lamb chops with whipped potato (these chops had this beautiful caramelized crust, and of course the potato was the creamiest ever!), 6. homemade sausage (I don't think I've ever had sausage quite this tasty!) 7. orange confit with chocolate caramel mousse (you really do have to try this simply for it's unique flavor and preparation), 8. dark chocolate wafers with pistachio cream (probably one of the best desserts I've ever had in my life!).
There is one photo missing, and that was the homemade pasta sheet with truffle butter sauce...heavenly and sinful, even if it looked really quite plain.

So I could write paragraphs and paragraphs describing this place to you, or I could keep it short and sweet and just say that if you have to try ANY fine dining place where the chefs know what they're doing in Belltown, Seattle, then you have to come to Bisato. Wildly creative chef Scott Carsberg and his entire staff, can create the ultimate dining experience for you with plenty of culinary knowledge, a very pleasant atmosphere, and leaving you completely satisfied and wondering how many times you can afford to eat here every year because it was such unforgettable food.

The bites are albeit small, so you have to order at least 2-3 items each and expect to be enticed by their artisan cocktails and/or scrumptious wine list. What I'm saying is, just be prepared to spend some dough here. Yes I know, I know, you can buy the most delicious street food just around the corner for under 8 dollars, but this is simply a different journey that you prepare yourself for...a road where your taste buds might land on something you have never tried before, or prepared in a way that you wouldn't expect! Bisato played with my palette on so many levels, every mouthful I found myself groaning. Just see the photos above...they pretty much tell the story right there. I'm not even sure I could describe exactly what I tasted and could only say that you have to go here at least once! Come for a special anniversary, come to simply spoil yourself, but whatever the reason, just go!

2400 First Avenue
Seattle, WA 98121
206.443.3301
Tues-Sat, 5:00pm to 12:00am
Sunday, 5:00pm to 10:00pm
Serving food until 10:30pm

To grill a bat, or not to grill a bat?

2011-03-29T10:02:00.000-07:00

An interesting culinary find article I thought I would share!
READ HERE.

I think I can remember Andrew Zimmern eating a bat, but I think it probably takes some practice to cook it properly.

Breakfast of champions!

2011-03-25T13:22:00.000-07:00

I've blogged about Boulangerie Nantaise before HERE, but this morning I had a mondo sized marionberry croissant that I had to pass visually on to you. Can't you just picture your piehole around this flaky, sweet, decadent pastry?! Oh gawd, I was in heaven.

2011-03-24T11:10:00.000-07:00

Even if you couldn't care less about Charlie Sheen as an actor or as a screw up in the news, this is still pretty funny. Just as someone who loves food, I found this extremely amusing. If you need the back story on why he was in the news so much lately, click HERE.

Watching/reading a bit of that will probably make this video more rewarding to watch as well.

Charlie Sheen's Winning Recipes from Charlie Sheen

Vegan Chocolate Cherry Crème Cupcakes!

2011-03-20T20:50:00.000-07:00

I'm so glad I finally tried making these this past weekend. Straight from the "Vegan Cupcakes Take Over The World" recipe book, I only altered it a wee bit by using one of these pans to create the holes needed to pour in the cherry mixture as well as not having shaved chocolate to add on top at the end.

There are a few steps for this recipe and are a little labor intensive, but totally worth it. I used Remlinger Farms frozen whole cherries for the recipe, but I think they recommend some sort of dark cherry variety. Turned out just fine though with a lovely tart zing to them and just enough sweetness!

Firstly, you will need to make:
The Basic Chocolate Cupcake Recipe

Ingredients:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

In the meantime, make:

The Fluffy Buttercream Frosting

Ingredients:

1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine (we prefer Earth Balance)
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer (I actually used just a dash so that it was more stiff)
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

Finally:
The Cherry Sauce that you will be filling the cupcakes with!

Ingredients:
1 (10 ounce) bag frozen cherries, THAWED
2 tablespoons granulated sugar
1 tablespoon arrowroot
3 tablespoons pomegranate juice or water (I used the juice!)
1. In a saucepan over medium heat, combine thawed cherries and their juice, and sugar. Stir until mixture starts to simmer, about 4 to 5 minutes. Whisk together arrowroot and pomegranate juice in a small bowl or cup, then steadily pour into the cherries, stirring constantly. Keep stirring; the mixture will rapidly thicken. Remove from heat and allow to fully cool to room temperature.

To Assemble:

If you don't have that type of pan that makes holes in the middle of cupcakes, just with a measuring tablespoon carefully dig out neat cones in the middle of each cooled cupcake. Spoon about 2 to 3 cherries plus sauce into each hole and pipe a nice frosting star onto each cupcake. Add sprinkles or shaved chocolate and top with a cherry!

If you end up doing the version the book suggests, save the little pieces from the cake holes and layer frosting, then cake, then frosting, and finally shaved chocolate and a cherry on top. Voila! Tower of cherry chocolate ready to be devoured!

Sally Rowe's documentary on Paul Liebrandt, A Matter of Taste.

2011-03-17T09:36:00.000-07:00

I guess I'll have to watch this! It will be on HBO sometime this summer. Looks like the classic story of great chef on the roller coaster ride that is the Culinary World. I have always had thoughts about entering it, but it's films like these that will probably keep me from doing something so intense...even if it is incredibly rewarding at the end. Seems like you have to be a special sort of person to make it.

Another great chocolate chip cookie recipe!

2011-03-15T09:25:00.000-07:00

This one I got from the back of a Trader Joe's package of Semi-Sweet Chocolate Chips! I probably ate about 5 cookies worth of batter, but this package made more than the 2 dozen it suggested. I used a teaspoon to drop the dough on the sheet pan and cooked them for 8.5 minutes at 375 degrees. We finally got a new oven so the temperature is what I put it to and I am no longer running an excessively hot oven! It's like heaven I tell ya.

Anyway these cookies were a huge hit at work, on the softer side with a slight crunch from the chocolate chip. Of course a minute out of the oven they were into my mouth and ooey gooey awesome. I found the chocolate pretty tasty too!

Calling all Foodies!

2011-03-14T14:04:00.000-07:00

I was just thinking the other day how I call myself a "foodie" but really I have so much to learn and do before I can even justify that label yet. So I perused the internet and found this funny column:
http://www.ok50.com/lifestyle/top50FoodiesShouldDo.asp

Top 50 things that Foodie's should do!

Now, realistically looking at this list, one cannot possibly expect to do them all but I think it would be fun to at least try or do something close! I think my first order of business is to chop up a whole chicken...yes yes...must do that soon.

False Advertising?

2011-03-13T09:56:00.000-07:00

Where are my medallions of chicken with grill marks?!

Seriously, even Kashi or Ethnic Gourmet looks more like what's in the package. And the taste certainly didn't make up for lack of appeal. I might be compelled to write to these people I was so taken aback at how awful it was. For the same price, which was about $6.50 (expensive for a frozen dish I'd say!) I could have had a nice soup and sandwich at the deli next door to my work, or even a full meal! Gah!

I've had to pack my lunches lately to save money for some upcoming vacations, and thought I would buy a couple of frozen entrees to save time. It usually is "okay", but these Organic Bistro ones were practically inedible. The beans were wrinkled to oblivion, the chicken was dry, and the rice was completely tasteless. Okay, it was all pretty tasteless. Look at how sad those beans are, wishing they could be pushed overboard and taken the dying chicken pieces with them.

Sweet Iron Waffles!

2011-03-07T09:24:00.001-08:00

Pineapple Brulee Belgian Waffle a photo by faji_tama on Flickr.

Finally had a chance to try Sweet Iron Waffles on 3rd Avenue in downtown Seattle this past Sunday. I was meeting a dear old friend and got caught up in mouthfuls of delicious waffles and lovely conversation that I forgot to take a photo! So I am using this one I found on Flickr which does absolute justice in capturing how warm, fluffy, crispy, and mouth watering these babies are!

I had one of their specials, the Blueberry with Lemon Curd, on a plain waffle (tasted like a blueberry lemon muffin!), while my friends had 2 chocolate covered waffles; one with STRAWBERRY AND WHIPPED CREME, while the other had the BANANA BRÛLÉE. There is really nothing like the banana one, I must say. Peering over at the next table I saw someone eating theirs with bacon, brie and basil and that looked amazing too.

They have their waffle making down to a science here, brûlée-ing the bananas quickly with a blow torch, and their mise en place ready to top the delicious cakes. Also the batter appeared to be pre-measured and shaped into rounds so that all they had to do was throw them onto the waffle iron and not spend a bunch of time making a mess up front.

Downside: The place is small, so be prepared to stand and eat if you have to. We were lucky enough to snag the last seats. I wish the place didn't look like a chain, because their waffles sure had that house-made feel to them. I also highly recommend getting an extra waffle to share with friends or for yourself, as they run a little small for my taste.

Next time you find yourself in the Seattle downtown core during breakfast hours, you need to try this place out!

Poppy goes POP in my mouth!

2011-02-27T16:55:00.000-08:00

I'm way behind on posting about Poppy Seattle, but WOW what a great place for some amusingly interesting and delicious food! I went with four friends and pretty much everything we had from the drinks, to the appetizers, main course and through to dessert, was so yummy! Playing upon the idea of the Indian "thali" meal with a variety of dishes all on one compartmentalized plate, each item was so unique and incredibly tasty.

I took a couple of photos of the menu, so you can see how the menu varies. A month ago when we went, we had a slightly different menu as it changes with the seasons which is always really nice. My quail thali was nicely seared and flavorful and I loved trying all the little bundles of food, especially the pickled pear and fennel which wasn't even the main item! But all the accompanying side dishes were just divine. The food although Indian influenced with spices such as cardamom, cumin, and pickled salads seemed to also be fused with some other styles of cooking as well. The dessert was a melange of sweets with an array of flavor combinations...I'm a dessert FIEND, so they were all good to me. I'm sorry in this review I'm not really singling out my favorites, because I really loved it all! The only downside was that our main dishes took an extra long time to come out because there was a huge party there that they seemed to serve first, despite us coming and ordering before them. I was slightly miffed, but my miffyness was quickly forgotten upon my first bite and sip of my tantalizing Artifizz (seen in the last photo).

This is a great place to try something different either for dinner or happy hour, their drinks are phenomenal (more Artisan varieties), and although the prices are on the high side, it's totally worth it for a special night out!

Deep Fried Heart Attack!

2011-02-22T08:31:00.000-08:00

This will probably the most deep fried, bad for you, artery clogging item you will ever see on my blog, but I had to post it because I can't believe I ate it. These ooey gooey crispy evil deep fried cheese curds at The 5 Point Cafe in Seattle were just something I had to try. TASTE BUDS PREPARE TO LAUNCH INTO COSMOS UNKNOWN. Biting down on these, you get the crunch of the batter and then the hot cheesy saltiness of the cheese curd dancing in your mouth. Served with some kind of garlic aoli, I had a few with the sauce but honestly they were perfect on their own. My original plan of just "tasting" it quickly fell short and I found myself eating more than my hubby! Towards the last few pieces we slowed down to a heavy-breathing crawl, but we got a decent dose of these insane crispy mouth treats. The regulars and staff are a mix between friendly and "frank", and my husband makes weekly visits there for after or for lunch. Toss in a few dollars at the jukebox and you're good to go! I must say, my visit there years ago was a much different experience, more "raw" if you will, but the place still has a good dose of grunge and the periscopes in the bathrooms looking upon the Space Needle are an old fixture. I guess a month or so ago they closed the place down for a bit to do a deep clean and you can definitely tell.

If you are ever in Seattle and want to experience one of the most famous dive bars in town whose food is pretty damn good, you should totally hit up this place and for the love of god, don't pass up the deep fried cheese curds.

Easy Valentine's Day Dessert!

2011-02-14T15:57:00.001-08:00

Chocolate dipped strawberry
Originally uploaded by ttstam

This is something ANYONE can do that's always a hit. Just make your favorite ganache or simply melt some chocolate and cream/milk in a double boiler, wash and DRY some strawberries and start dipping! I made some for work today, and added an extra little flair by lightly sprinkling them with Fleur de Sel (hand-harvested sea salt).

ENJOY! And if you have chocolate left, throw it into some Tupperware to save for whenever you need a chocolate fix. A quick nuke in the microwave and you have instant bliss for your tastebuds.

Roasted Red Pepper & Artichoke Tapenade

2011-02-08T09:40:00.000-08:00

This is a slightly modified version of a recipe you can find on All Recipes. I don't put as much olive oil or garlic because I feel like it's too oily and overwhelmed with garlic. I just love the basic freshness of all the other ingredients and it's a quick and easy recipe for parties or just to munch on yourself! Serve with toasted bread or pita chips!
*Note: The photo is of the ingredients before everything is pulsed in the food processor.

INGREDIENTS:

1 (7 ounce) jar roasted red peppers,

drained and chopped

1 (6 ounce) jar marinated artichoke

hearts, drained and chopped

1/2 cup minced fresh cilantro

1/2 cup freshly grated Parmesan cheese (Optional)

splash of olive oil

1/4 cup drained capers

3 cloves garlic, chopped

1 tablespoon fresh lemon juice

salt and pepper to taste

DIRECTIONS:

In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.

In the News!

2011-02-07T08:33:00.001-08:00

One of my favorite watering holes in Seattle is the cozy little The Dray, and it looks like the owner Andy Walls is planning on opening a bigger restaurant & bar sometime in March! Here is the article:
http://www.phinneywood.com/2011/02/01/the-dray-to-open-second-pub-in-greenwood/

Within walking distance of my house. PERFECT.

Easiest Most Sinful Shortbread Recipe Ever!

2011-02-01T13:45:00.000-08:00

Flaky and buttery like a shortbread should be, this recipe is super easy and no need to roll out dough or be precise with cutouts! Seriously, I don't think I've had shortbread this yummy and easy to make. Factoid: The friend that gave me the recipe got it off of a cornstarch box a long time ago. You can find it online in a few places as well. :)

Preheat oven to 350 degrees.

Ingredients:

1 cup soft room temperature butter
1/4 cup cornstarch
1 1/2 cup flour
1/2 cup icing sugar

Directions:

Whip butter in a medium bowl with an electric beater. Combine flour, sugar and cornstarch in a large bowl. Gradually add the butter and mix well. Dough may be crumbly, but don't worry here's why: Make little 1" balls with your hands (pressing them together, not rolling them in the palms), and put them on a non-stick pan or greased sheet. Flatten balls with a fork. Bake 10-12 minutes until lightly brown on the bottom. My oven runs hot, so it only took 10 minutes for mine to be done.

And for extra sinful pleasure, melt some chocolate and drizzle on top or dip them half way with it!

ENJOY!

Perfect Bacon Slices

2011-01-31T08:52:00.001-08:00

Perfect bacon slices
Originally uploaded by Lara604

My favorite way of doing bacon is in the oven!

Put slices on a non-stick pan or foil lined pan for easy clean up in the oven about 400 degrees, 6-ish minutes one side, turn, flip them, 6 minutes other side. Perfectly flat and crispy!

My oven runs a bit hot so I put my oven temp lower on the dial even though it's hotter, and depending on the thickness of the bacon the cooking time might vary so keep your eye on it!

Make sure to blot the extra grease off of them too, so they remain nice and crispy.

Great Food Magazine!

2011-01-27T09:51:00.000-08:00

One day I was getting some Thai food to go at May in Wallingford, leafing through their magazines while waiting for my order, and came across a really cool food magazine called Plate. I haven't really been moved to actually BUY a subscription to a magazine since obviously you can find anything online these days. However, I was so impressed by the gorgeous photos, interesting stories and simple clean look of the pages that I knew I would really enjoy reading tangible copies of this at home. It's a bi-monthly subscription, so they come every few months, but I find it really allows me to leaf through the whole thing by the time a new copy comes around. And as an avid food photographer myself, I am instantly drawn to the inspiring photos and the way everything is laid out. I am positive you will enjoy it too!

Check them out when you get a chance!

Wash fruit as you go!

2011-01-25T09:17:00.001-08:00

blueberries
Originally uploaded by Lara604

Here's a tip today for all you fruit lovers like myself who will buy pints of blueberries and blackberries for personal consumption: Wash them as you go, or just before you eat them. The reason for this, is if you bring home that pint of blueberries and wash them all at once, you are washing away the preserving chemicals that are keeping them from getting moldy. Your blueberries will last a lot longer in the fridge this way. Of course the best way to eat them is fresh picked, but as it's in the middle of winter right now and most berries are not in season, this is the way to do it.

Awesome Gluten & Wheat Free Cookie!

2011-01-19T10:15:00.000-08:00

Found these delectable treats at PCC natural food market last week. Warning: You might want to eat the whole dang box. I made myself two cups of tea just so I could have an excuse to eat more of them. Seven to be exact.

SEE THEM HERE: http://www.wowbaking.com/products/grocery-box/

You can even buy them on Amazon!
5 out of 5 stars, NOW YOU KNOW THEY'RE THE BEST!

And WOW, they are local! Made in Kent, Washington. Too cool...

I bake vegan and gluten free goods myself sometimes, and there is a misconception that you have to sacrifice texture and flavor in order to make them. But it's just not true and more and more people are starting to realize that not only do these goods taste better than the "regular" kind, but time after time in baking contests the vegan/gluten free treats are beating the competition hands down. I'm not saying to stop cooking with butter or eggs, because of course those are most always delicious! Just know that there are awesome products out there for those watching their health or who have major allergies.

Damn, I wish I brought them to work...

Late Night Eats: Anthony Bourdain's 10 Second Meals

2011-01-18T09:29:00.000-08:00

Some important news from my favorite sassy pants food writer and traveler! :)

Honey-Chile Chicken Wings Recipe by Tim Wood

2011-01-15T10:16:00.000-08:00

Honey-Chile Chicken Wings Recipe - Tim Wood | Food & Wine

This beautiful photo caught my eye in a recent issue of Food & Wine Magazine and now that I have made this recipe twice, I thought I should share it! It will probably be a staple in my monthly diet it's so good! I just love the simplicity of putting the wings under the broiler first to get the skin super crispy while the meat remains juicy, and THEN adding your sauce. I haven't cooked chicken for a long time but I'm used to the method of marinating, then baking, then basting, etc. But the way this is cooked is pure genius! I want to make wings like this all the time now, in the broiler and then add a vinegary-sweet salty sauce. Accompany it with basmati rice, greens, salad, or just whip up a batch to eat by themselves. It's very versatile and I think the flavors would appeal to anyone who tried it. Bon Appetit!

INGREDIENTS
4 pounds chicken wings
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup unseasoned rice vinegar
1 teaspoon crushed red pepper
1/2 cup honey
2 tablespoons soy sauce
2 scallions, thinly sliced
DIRECTIONS
Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.
In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

I'll have a twist of whale please!

2011-01-13T08:48:00.001-08:00

Ambergris
Originally uploaded by Peter Kaminski

Whatever happened to just an orange twist or lemon wedge in a drink? Found this article on a new micro-trend seeping into the bartender scene. Click HERE to read the engaging details.

And never fear, the whale doesn't have to be killed to get this stuff, rather it is washed ashore.

Flaky Cranberry Orange Scones

2011-01-09T11:20:00.000-08:00

A recipe adapted from this blueberry one of Tyler Florence's, these babies never let me down with their buttery flaky consistency and best eaten while they're cooling on the rack. I can never wait to eat them! I don't even need a glaze on them, they're perfect just the way they are and the cranberries add a really special tart tangy burst in every bite.

Cranberry Orange Scones:

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh cranberries
zest from one orange

Directions

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream, and sprinkle the orange zest into the mixture. Fold everything together just to incorporate (I usually fold it with a big spoon 6-8 times); do not overwork the dough. Fold the cranberries into the batter. Take care not to mash or bruise the cranberries because their strong color will bleed into the dough.

Pour the crumbly mixture onto a lightly floured surface in a pile. It will look messy at this point but do not fret! Now press the dough with 2 hands into a rectangle about 12" long, by 3" wide, by 1 1/4" inches high. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an UN-greased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.

Happy New Year! Have some old soup!

2011-01-06T09:25:00.000-08:00

Hope everyone had a safe and peaceful holiday. I'm pretty glad they're over actually, and more than happy to get 2011 rolling.

Here's a funny story about a culinary find I would not want to take a whiff of:
http://www.bbc.co.uk/news/world-asia-pacific-11981666

2,400 year old soup anyone?

So speaking of 2011, I really hope to write in this blog a little more. This year is all about finding my creative art outlet outside of work (I'm a Photoshop Games Artist for Big Fish Games), learning new cooking techniques, and honing my photography skills. Recently a wonderful opportunity came up to build my own small art studio space which will hopefully be the inspiring and useful space for creation that I have been yearning for, for many years. Lots of self growth this year! It must happen, it must!

Cheers everyone and best wishes for a fruitful new year!

Chocolate Lollipops!

2010-12-23T11:48:00.000-08:00

This was an easy fun recipe I saw while watching Ina Garten the other day on an episode of her show where she was visiting Paris and learned how to make these cute white chocolate lollipops. I made mine with dark chocolate, Marcona almonds, roasted pumpkin seeds, dried figs and cranberries! You can do many variations with each lollipop and of course you can use whatever dried fruits and nuts you love.

Ingredients

16 ounces very good chocolate, finely chopped
1/2 cup dried figs
1/2 cup dried cranberries
1/2 cup Macrona almonds
1/2 cup roasted pumpkin seeds
Fleur de Sel (a pinch on top of each lollipop after the fruit and nuts)
Lollipop sticks (I cut some bamboo skewers into smaller pieces, but you have to watch for slivers!)

Directions

Place a sheet of non-stick silicone or parchment paper on a sheet pan.

Using the double boiler method: Melt chocolate on very low heat, stirring with a whisk often until melted. Take off heat.

Using the microwave method: Place 12 ounces of the chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the chopped fruit and nuts. Put a pinch of the fleur de del on each if you like (totally optional). Set aside to harden. Wrap them up in a pretty package and Voilà! There you go!

Jam Success!

2010-12-15T10:42:00.000-08:00

My Pear Cardamom Jam is ready to be distributed! It tastes FANTASTIC! Sweet and spicy with a nice bite from the cardamom. At the very end of the recipe when you're adding the honey, I felt like adding a dash of ground cardamom because I wanted it a bit stronger. I bet over time the flavor will concentrate even more though, so I will find out if that was a good idea or not in a few weeks when other people eat it, haha! I had some for breakfast this morning, thinking it's just something you would never find in a regular market. I'm so glad I found this recipe!

In conclusion, I might make it a bit more chunky next time because when I eyeballed a third of the batch to add to the rest, I think I did over a third...so the ratio of smooth pear to chunky pears was a bit skewed. But it seems like the type of recipe where you can alter it depending on personal preference. Anyway, I highly recommend it! It was easy peasy!

Pear Jam with Green Cardamom

2010-12-12T17:56:00.000-08:00

I found this super easy tasty-sounding jam recipe in my Food & Wine magazine. I'm ripening my pears as we speak so that in a few days I can try it out myself. It's a 2 day recipe in that you have to soak the pears for one day, but there's no complicated canning process. I promise to report how it turned out, but I just had to share before the holidays were over. To vary this recipe, add a split vanilla bean or a cinnamon stick in place of the cardamom. I'm definitely using the cardamom though...it sounds so flavorful!

INGREDIENTS:

4 pounds ripe Bartlett pears - peeled, cored and cut into 1/2 inch pieces
4 cups sugar
1/2 cup plus 1 tablespoon fresh lemon juice
1 tablespoon green cardamom pods, lightly crushed
1 tablespoon honey

DIRECTIONS:

1. In a large glass or ceramic bowl, toss the pears with the sugar and lemon juice. Cover and refrigerate overnight.
2. Put a metal spoon in the freezer. Transfer the pears and their liquid to a wide, heavy pot and bring to a boil. Put the crushed cardamom in a tea ball and add it to the pot. Cook the pears over high heat, stirring frequently, until the liquid starts to thicken and the pears become translucent, about 10 minutes. Remove the pot from the heat.
3. Transfer one-third of the pears to a food processor or a food mill and puree until smooth. Add the puree to the pot. Boil over moderately high heat, stirring until the jam is very thick, about 5 minutes. To test the jam, drop a small amount on the chilled spoon and freeze for about 30 seconds. When you tilt the spoon, the jam should be thick and run down the spoon slowly. If the jam is runny, cook it for a few minutes longer, then test again. Remove the tea ball and stir in the honey.
4. Ladle the jam into three clean, 1-pint jars and let cool completely. Tightly close the jars and store the pear jam in the refrigerator for up to 2 months. (I'm going to use little 12 ounce jars to give out this holiday!).

Happy Thanksgiving Everyone!

2010-11-24T14:20:00.001-08:00

I thought this was pretty funny!

Fresh Pumpkin VS Canned Pumpkin!

2010-11-15T15:05:00.000-08:00

Okay, so here's where I'm at in terms of comparing canned pumpkin in a recipe versus cooking it on my own. There's a color and textural difference for sure, but in terms of taste and in the last Iced Pumpkin Cookie Recipe I made, I'm kind of partial to the canned believe it or not! I didn't find the taste more or less intense, and although this time the icing turned out better, I still like the texture of the denser canned pumpkin cookie better. The lighter real pumpkin ones puffed up more in the oven, but were no more moist than the canned ones and perhaps even less so. And I didn't mind taking the time to cook the pumpkin, which is usually the argument for using canned. It made the whole house smell delicious! So that was a bonus. And of course I was able to bake the seeds with some Johnny's Seasoning Salt YUM YUM!

Conclusion: Used canned if you really want to save time, it won't sacrifice on the flavor! Bake your own for the experience and to impress your friends, haha!

Here is the recipe I used to bake my pumpkin:

INGREDIENTS:

1 medium sugar pumpkin

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Cut pumpkin into small manageable pieces and cut off pith and seeds.
3.	Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
4.	When cooled, cut away skin and mash or puree. I used a hand blender! Use in any recipe that calls for canned pureed pumpkin.