Tuesday, September 25, 2012

Bisato Closing!

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Such sad news!

It's so ironic I was just thinking about revisiting there in the while...maybe I can swing it this month or early next month.  I wrote a review awhile back, Bisato really was just one of those places you never forget.

Thank you Chef Scott Carsberg for one of the most memorable meals I ever ate!

Chef Scott Carsberg of Bisato - Seattle

Bisato is set to close Sunday, October 14th, 2012.

Sunday, September 23, 2012

Seattle Restaurant News Opening Closings Chefs New Restaurants Seattle Area | Gayot

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Seattle Restaurant News Opening Closings Chefs New Restaurants Seattle Area | Gayot

Wow lots of new places opening and closing in Seattle, or already have!  The revolving door of the restaurant industry continues to spin each year. Fumaça Brazilian Steakhouse is so near to where I work, I think that might be my first choice as I've never had that type of table side service of amazingly cooked meat.  I'm making my way through all the Ethan Stowell's restaurants, and so far each one has been really delicious and I love the open kitchen concept that seems to be a theme with all of them.  A good article, click the link above!

Anchovies & Olives

Thursday, September 20, 2012

Blueberry Coffee Cake for Everyone!

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Blueberry Coffee Cake

Wow 2 posts in 1 day, whaaa?!  Can you tell I'm trying to catch up?

This recipe is definitely one of those you keep on hand for potlucks or family dinners. Okay who am I kidding, why not just bake it for yourself and eat the whole darn thing for breakfast all week like I did!  Blueberry season is pretty much over, so a few weeks ago my mother-in-law's long time beau made THREE of these things for us all to take home after a family dinner.  I couldn't believe he made so many!  I mean coffee cake is just sort of one of those things that I rarely eat, but when I do I remember how flippin' good it is.  I should really be adding it to the regular cycle of things I bake between cupcakes and scones.  A  pretty straight forward recipe, it's super moist in the middle with a ton of blueberry flavor layered with the crumble and then a more crispy topping. MMMMMMMM! Just the right amount of sweetness I thought too.  I didn't bake this myself but I really wanted to share the recipe which is from the last issue of Bon Appétit.
Happy baking!


Crumb Topping

1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons (packed) dark brown sugar
1/2 teaspoon kosher salt
1/4 cup pecans, toasted, chopped
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup plus 3 tablespoons sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
1 tablespoon ground cinnamon
2 cups fresh (or frozen, thawed) blueberries (about 10 ounces)
1 tablespoon panko (Japanese breadcrumbs)

Special equipment:
An 8x8x2-inch metal pan


Crumb Topping

Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.


Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; set aside. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Double Chocolate Layer Cake with Ganache!

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amazing birthday chocolate cake

I have the best mother-in-law EVER.  Seriously, I couldn't have lucked out any better with marrying my hubby.  Not only does she mean the world to me, but she spoils me royally.  For my birthday she told me she was making chocolate cake and "I hope you'll like it" to which I replied that it was pretty much my favorite dessert OF ALL TIME.  So there.  I feature many chocolate cake recipes on my blog, but this is a style that I don't have, which is a dark layered cake with ganache frosting - sooooo rich, moist and decadent!  Really reminded me of a cake I get at B&O Espresso in Seattle called Devil's Cake.  And it really is eeeeeeeevil let me tell ya!  Taken from Epicurious, here is the recipe featuring all the sinful ingredients you can possibly have in one dessert.   OH YEA.  Thanks mum-in-law for the best birthday ever!

Double Chocolate Layer Cake
Makes: 12 to 14


For cake layers:
  • 3 ounces fine-quality semisweet chocolate such as Callebaut
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk
  • 3/4 teaspoon vanilla
For ganache frosting:
  • 1 pound fine-quality semisweet chocolate such as Callebaut
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 1/2 stick (1/4 cup) unsalted butter
Special equipment:
  • two 10- by 2-inch round cake pans


- Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
- Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
- Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
- Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
- Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Friday, September 14, 2012

So speaking of food trucks...

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I found myself sitting here at work wondering what to eat for lunch, and it occurred to me that there might be a truck around and that I should pass on this link to Seattle's food truck scene:


Photo By:  Russell Lo

Thursday, September 13, 2012

YEEHAW! It's a Mobile Truck Rodeo!

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Off the Rez Frybread menu

Almost forgot to post about this coming up in South Lake Union THIS SATURDAY THE 15TH!

Promising to be one of the most popular end-of-summer events in Seattle, it sounds like getting a VIP Express Badge is the way to go!  Here's the quick version of what the website says and the list of trucks:

"If you want to SKIP THE LINES, we suggest you buy your VIF Express Badge for just $25 that supports the Sound Culture reserved at 500 tickets that averages out to about 10 people per line for the two hour duration."


September Food Truck Line-up:
  1.  Lumpia World | Southeast Asia | Website
  2.  Big Food Mobile | Caribbean – Indian | Website
  3.  Fusion on the Run | Vietnamese | Website
  4.  Box on Wheels | Asian Fusion | Website
  5.  Trophy Cupcakes | Cupcakes | Website
  6.  Happy Grillmore | Hamburgers | Website
  7. Crisp Creperie | French Cuisine | Website
  8. Tuscan Stone Pizzeria | Wood Fire Pizza | Website
  9. My Chef Lynn | Soups and Sandwiches | Website
  10. BUNS | Contemporary American| Website
  11. Street Treats | Artisan Ice Cream | Website
  12. Hot Dog Stop | Gourmet Hot Dogs | Website
  13. Barriga Llena | Mexico City Tortas | Website
  14. Caribreso’s Jerk Station | Caribbean | Website
  15. Parfait | Fine Artisan Ice Cream | Website
  16. Raney Brothers | BBQ | Website
  17. Snout & Co | Cuban | Website
  18. Skillet Street Food | American Diner | Website
  19. Rollin’ Q | Southern Texas BBQ | Website
  20. Jemil’s Big Easy | Cajun | Website
  21. Contigo | Contemporary Mexican | Website
  22. Chopstix Mobile | Website 
  23. The Real Falafel King | Website
  24. Off the Rez | Native American | Website
  25. Rainy Day Gourmet | Northwest Soup’s & Sandwiches
  26. Tokyo Dog | Japanese Hot Dogs | Website
  27. Street Donuts | Artisan-Infused Donuts | Website
  28. Bistro Box | Website
  29. Grilled Cheese Experience | Website
  30. Urban Nomad | Website
  31. Caravan Crepes | Website
  32. Flair Taco | Website
  33. Nomad Curbside | Website
  34. Seattle Biscuit Company | N/A
  35. Slate Coffee Company | Website
  36. Molly Moon | Fine Artisan Ice Cream | Website
  37. Hallava Falafel | Russo-Turkic| Website
  38. Maximus Minimus | Pulled Pork | Website
  39. Charlie’s Buns-N-Stuff | Hamburgers & Sandwiches | Website
  40. Where Ya At Matt | Creole | Website
  41. Dante’s Inferno Dogs | Website
  42. Veraci Pizza| Wood Fire Pizza | Website
  43. Kaosamai Thai | Thai | Website
  44. Athena’s | Greek | Website
  45. Curry Now | Indian |  Website
Skillet burger

Wednesday, September 5, 2012

Cute Little Alehouse on Beacon Hill!

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My beer making hubby should take note, this little place opened up recently on Beacon Hill called Tippe and Drague Alehouse!

Featuring rotating local beers, 16 to be exact!  And did someone mention something about a peanut butter nutella sandwich with BACON??  Yesssss.  It sounds like even though they don't have a fryer in their kitchen, they can still cater to everyone's dietary "needs", healthy or otherwise.  And you can watch a game there too!

Guess we should go!

Here's some photos I found on Flickr during their remodeling:

The Tippe and Drague is almost open
Water for your dogs at the Tippe and Drague
The Tippe and Drague is almost open

Monday, September 3, 2012

BBQ cornish game hens

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For my birthday this year, the in-laws made me one of my favorite meals: Cornish Game Hens!  In this case, they make a mean lime ginger marinade, which is so simple, but caramelizes so well on the grill it's flavor is out of this world!  Enjoy!  And if you are unfamiliar with the "spatchcocking" technique of flattening game hens or chicken, here's a video I found:

BBQ cornish game hens by Lara604
BBQ cornish game hens, a photo by Lara604 on Flickr.
Lime Ginger Marinade for Spatchcocked Game Hens

4 cups soy or tamari sauce

½ cup sesame oil

4 tablespoons finely chopped fresh ginger

1 cup fresh squeezed lime juice (about 12 limes)

Marinate the game hens 2 to 24 hours.

(This recipe makes enough marinade for several grillings; use what is needed for the number of hens to be served (1 cup of marinade per hen) and refrigerate the remainder. Or, reduce the ingredients to make what is needed for one grilling.)

Grill hens slowly, 15 to 20 minutes per side. Serve with grilled veggies.
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