Exotic or unusual ingredients
There are several places in Seattle to find ingredients common to different cultures. Pike Place Market has several stalls and the International District has lots of Asian markets. Outside of those areas there area a few places that I’ve found that are really helpful when looking for specialty items.
Central Market has an amazing array of produce! The produce section is as large as many full grocery stores. I have always been able to find any sort of fruit, vegetable, root, or herb that I’ve needed. I shop in Shoreline but I’m sure that the other stores have the same abundance of choices. In addition to produce, they have an amazing assortment of Asian goods – more types of rice than you can find anywhere, a great meat and fish department (live crab tanks), and a full deli.
Big John’s PFI is a relatively recent find for me and an exciting one at that! Big John started out selling Italian foodstuffs from the trunk of his car. Over the years he expanded his product line to include other European Mediterranean countries and now has items from the Mid-East and Eastern Europe. This is truly a "no-frills" place. Some of the shelving is block and board (like the bookcase you had in college). But on those shelves are buckets of bulk spices and grains. They have 10 kilo (22 pound) chocolate "bars" from Callebaut and Guittard! This is a great place to just wander around and buy a few things you’ve never heard of. They also have a good frozen selection of filo, tart shells, etc. And a deli case full of lovely cheeses. It’s a little challenging to find since it’s in the middle of an industrial area and the entrance sits back off the street but it’s worth the effort.
Probably everyone knows DeLaurenti’s but since it is so visible I think that it sometimes is overlooked. The cheese selection is wonderful and the people behind the counter are the friendliest and most knowledgeable in all of Seattle! There is a great selection of oils, vinegars, marinades and sauces. There are types of pasta that you won’t find anywhere else. The bulk foods (upstairs) include an amazing variety of lentils, among other things. This is another fun place to just stroll the aisles and check out the selection. Several years ago I learned to make chestnut soup and it’s one of my favorites. The recipe calls for simmering and then blending vacuum-packed chestnuts until smooth but it’s much easier (and just as good!) to buy a can of chestnut puree from DeLaurenti’s!
If you are looking for Spanish ingredients head for The Spanish Table. They specialize in items from Spain and Portugal and have tons of paella pans, dishes, music and cookbooks as well as foodstuffs. They have a huge selection of Spanish wine and Ports. I believe I’ve read that it’s the largest selection in the U.S. I will say that they do NOT have bargain prices here and, in fact, a couple of times I’ve found the same items at DeLaurenti’s for less. Most items, however, seem fairly priced.
There are very reasonable prices at World Spice. A great selection of herbs and spices in bulk. The people here are very friendly and will grind spices, if you request, but recommend you do it as you need them. They also carry teas, but I’ve not really checked that area out.
And finally, if you live in the Seattle area there is a recently published book that can help you locate all kinds of items. It’s called "The Food Lover’s Guide to Seattle". It lists and recommends shops in several categories.
2nd Dinner Club Meeting – Thai
April 2003
V was the host for our second meeting and chose "Thai" as our theme. We met at her place in the Queen Anne neighborhood and here was our menu:
- Appetizer: Steamed Mussels in Thai Basil Coconut Broth (from "Dishing with Kathy Casey")
- Cocktail: Mahali’s Sky (original from "Dishing with Kathy Casey", modified recipe below)
- Main dish: Stir Fried Ginger Beef and Thai BBQ Chicken
- Salad: Water Chestnut Salad: Yum Hoy Kew Jean (from "Cracking the Coconut")
- Side: Pineapple Fried Rice
- Dessert: Tapioca Pudding with Fruit
The Steamed Mussels were a big hit and have been used at many parties since (by several of us). It’s the type of dish that is so good that once the mussels are gone you want to soak up every bit of sauce with bread! The Thai Basil and red pepper mixed with the coconut milk is the perfect combination of hot and fragrant. Because the cocktail includes blue Curacao it has a refreshing blue tint and the club soda keeps it light. Kathy Casey’s Homemade Sweet and Sour is really wonderful, but in a pinch you can use fresh lime juice and superfine sugar and I’ve included that recipe, below.
Again, we had two main dishes! Both were absolutely wonderful but we really stuffed ourselves trying to enjoy all the good tastes, textures and fragrances. I’m not sure we could choose a "winner" between them. I think the chicken, being a little less typical than "usual" Thai food, was a really great addition to our repertoire. V and M have made this recipe several times since. It’s very sweet and spicy – just what you want Thai food to be.
The Pineapple Fried Rice was gorgeous in it’s presentation! It’s served in a half pineapple and looks very festive – besides great taste it’s a nice addition to the table setting. The salad was wonderful because of the mix of textures and tastes. The crispy shallots and garlic really had a wonderful contrast with the seafood. The dessert was interesting. It was good, but I don’t think any of us rushed right out to make it again. Sorry, M! But as I keep reminding everyone – this is a learning experience! We’re not supposed to get it right every time. In fact, if we do, it probably means we are not being adventurous enough! So I tip my hat to M, and say, Thanks for trying something unusual!"
Mahali’s Sky – B’s version
- 2 large sprigs mint
- 1.5 tsp Blue Curacao
- 2 oz Bacardi Limon Rum
- 1 Tbsp Malibu Coconut Rum
- 1 Tbsp fresh lime juice
- 1.5 tsp superfine sugar
- 2 oz club soda
Crush the mint and drop into a cocktail shaker. Add ice. Add all other ingredients. Shake until chilled and pour (do not strain) into a tall glass. Garnish with additional mint.
Costco
In today’s "Pacific Northwest" magazine in the Seattle Times, there is an article by Greg Atkinson about why he likes Costco. I was SOOO happy to see this. As a person who shops Costco on a regular basis, I have been trying to convince some people that many of the foods you find there are actually better quality than can be found other places. And Greg (formerly of Canlis and other great local restaurants and a Certified Culinary Professional) agrees! I’m feeling very smug at the moment! :-)
You can read his comments here: "Trust in a Big Box"
1st Dinner Club Meeting – Moroccan
March 2003
The club members are identified and the schedule set. Now it’s time to get cooking. Since we didn’t finish getting this all pulled together until February, we scheduled the January/February meeting for March 6th. I’m hosting and I’ve chosen "Moroccan".
Here’s the menu:
- Appetizer: Muhammara
- Cocktail: Moroccan Martini
- Main dish: Tagine of Chicken with Sweet Potatoes & Tagine of Lamb with Prunes (both from "Cafe Morrcco" and/or "Moroccan Cafe")
- Wine: From North Africa but exact wine not recorded :-(
- Salad: Cucumber and Yogurt Salad & Tomato Salad
- Side: Couscous with Pomegranate, Mint and Pine Nuts & Couscous with Raisins and Almonds
- Dessert: Oranges in Champagne Syrup
I chose Morocco, as I am fascinated by the spice trade in the region and how the spices manifest in the fragrance and flavors of the food. This meal did not disappoint!
We started with the muhammara spread on pita accompanied by the martinis. It was rich with the flavors of a sun-drenched land.
We moved on to the salads, tagines and couscous. As you may have noticed, we had two of each – this was so much food! In our exuberance to represent the land neither M, K nor I could limit our choice to a single item. While it was wonderful to have such abundant variety it was pretty overwhelming!
The salads were a cool and refreshing complement to the spices in the other dishes. Both tagines were fragrant with their rich sauces. The couscous was both earthy and fruity and the texture was a perfect accompaniment for the tagines.
We ended with a dream of a dessert. The oranges in champagne were light, refreshing and just a little bit sweet. Perfect!
If you look at the recipes you’ll start seeing some common ingredients – pomegranate, saffron, honey, raisins, cilantro/cumin, cinnamon and mint.
We all agreed – the first dinner was quite a success! However, we need to watch how much we make! There are only five of us after all!
A quick note about the cookbooks, Cafe Morocco and Moroccan Cafe, as I thought this was rather interesting. They have different authors and photographers but are almost exactly the same cookbook! I first found and purchased Cafe Morocco. While continuing to do research I came across Moroccan Cafe which, at the time, I thought was an updated version of the first book. They are both still in print, however, and Cafe Morocco has been updated since I first purchased it. It is quite a mystery. The biggest difference between the books is that Moroccan Cafe is more "Americanized" in that ingredients more commonly found in the U.S. are called for in the recipes. This is not necessarily an improvement in my eyes. However, I do live in an area where you can usually find exotic ingredients if you take a little time to look for them. I’m not sure that would be the case in all areas.
Cinnamon Sticky Buns
Today I’m heading out with some friends to cut Christmas trees! As is normal for this time of year it’s a little rainy and on the cold side. To help keep us warm I’ve packed a few items for a little "tailgater" after we are done cutting trees.
I have coffee and Baileys, Satsuma oranges and these wonderful sticky buns that I pulled from the oven just a few minutes ago. These buns are really easy and everyone always loves them. The dough is made in a bread machine, although you could also do it the traditional way. And they are great for holding in the fridge overnight and then baking in the morning, so you have fresh rolls without having to get up at the crack of dawn!
The recipe is from "The Baker’s Bible".
Cinnamon Sticky Buns
Bread Machine Recipe – Makes 15 rolls
- 1/2 cup milk
- 1 egg
- 3 Tbsp. butter
- 1/4 cup sugar
- 1/2 tsp. salt
- 2 cups bread flour
- 2 tsp. yeast
Filling
- 1/3 cup brown sugar
- 1 tsp. cinnamon
- 2 Tbsp. very soft butter
Syrup
- 3 Tbsp. butter
- 1/2 cup brown sugar
- 2 Tbsp. water
- 30 pecan halves
Put dough ingredients in bread machine in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage and press Start.
Remove dough from bread machine, punch it down and let rest for 5 minutes to make it easier to work with. While dough is resting mix brown sugar and cinnamon for filling. And make the syrup by combining butter, brown sugar, and water in saucepan. Heat until butter is melted and sugar is dissolved. Pour into a 9X13 pan. Coarsely chop the pecans and sprinkle evenly in the pan.
Roll dough into a rectangle 8" by 16". Spread the soft butter over the dough. Thickly sprinkle the brown sugar and cinnamon mixture over the surface, spreading to the edges. Roll dough into a long cylinder. Slice crosswise into 15 pieces.
Place rolls in the 9X13 pan. At this point the rolls can be covered with plastic and placed in the fridge overnight.
Let rolls raise in a warm place until doubled in bulk, about 1 hour.
Bake in preheated 350 degree oven for 17 to 22 minutes. Rolls must be removed from pan immediately or the syrup will harden and the rolls will stick. Invert the pan over a large plate or baking sheet. (Some syrup will run off.) Let them cool slightly and then enjoy!
Cooking Club Schedule
February 2003
So here’s how we decided to set up the schedule and the responsibilities.
The host will choose a theme or menu, select a main dish and be responsible for wine. Then, each of the rest of us be assigned one of the following:
- Appetizer and cocktails
- Salad
- Side dish
- Dessert
We’ve set up a website using MSN Groups where we will post recipes, use the calendar to track our meeting dates, use the message boards for communications and I’ll post pictures after the events.
Here’s the schedule for 2003:
Jan/Feb Mar/Apr May/Jun Jul/Aug Sep/Oct Nov
Main B V M K R B
App V M K R B *
Salad M K R B V *
Side K R B V M *
Dessert R B V M K *
When we get to November we will make some changes that I’ll explain at a later date.
Two Great New Cookbooks!
I’ve come across two cookbooks that were recently released that are really great!
The first is "Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran’s Chocolates". The book is beautiful and Fran takes you through everything you need to know about chocolate. Many of the recipes are for items you can purchase in her shops, others are from her original pastry shop. Fran is often considered the top chocolatier in the US. For anyone who loves chocolate this book is a must and would make a great present, too.
Another recent release is "Star Palate: A Celebrity Cookbook for a Cure". This book was compiled by Tami Agassi and Kathy Casey. This is another beautiful book. It is full of recipes from celebrities and also includes pictures of them. The recipes look great – I haven’t tried them yet – and the best thing is that proceeds go towards increasing awareness and finding a cure for breast and ovarian cancer. Tami is a survivor (and sister of Andre Agassi) and also had a friend who’s mother died from cancer.
Check them out!
The Members
So we now have all five members of the club. I thought you might like to know a little about each of us.
R and I met through a mutual friend. It turns out we have the same car. She’s originally from NY but has lived in Seattle for about 8 years now. Her mom used to work in the test kitchens for Ladies Home Journal, so cooking and experimenting have always been a part of her life. I think she has been exposed to more food stuff than most of us. I’d say she has the most sophisticated palate of the group. When we met she was working for a PR firm but left a few months ago. She is currently at Amazon working on a top secret project! She loves books and writing and writers. She hopes to have her own magazine someday.
M and I met when we worked together at a large, local software company. But we really weren’t friends then and we don’t know why! However, there was another woman we were both friends with and in doing things with her we eventually became great friends. We have the same birthday and we are both big Mariner fans. M is half Japanese and grew up eating mostly Japanese meals. She thinks meatloaf is very exotic! She’s originally from California and has also lived in NY. She’s been in Seattle about 7 years and loves it here the best. We often meet at Farmer’s Markets on the weekends to do our shopping. She has her own company and does different things that generally fall under the umbrella of online marketing.
K and I have known each other for over 15 years! She used to date a guy I worked with and was friends with. The first time I went to NY, K and the guy met me there. It was her first time in NY, too. Over the years we’ve golfed together (she still plays, I don’t really) and we’re part of a group of women who used to work together and still meet once a month to catch up. K has a secret that I’ve discovered through this cooking club. She is a closet picky eater! I’m not sure the others have really figured it out yet. You can sometimes find her pushing items around her plate as she pretends to be enjoying them! However, I was happy on the day we had caviar – I got to eat some of hers! K works for a commercial real estate company and is always buying or selling something.
V is the youngest of the group. I met her through M. They both teach Bikram’s Yoga (hot yoga). V is like me in that she has lots of dish sets. We like using different sets for different occasions! She has always cooked a lot and does nice things like cooks for her friends after they run the Seattle Marathon! She’s a very busy person. She works for an investment firm and is working on getting professional designations – her classes and studies take up quite a lot of time. She also belongs to a book club. V is from Seattle but lived in Montana for a couple years. I’m pretty sure she’s happy to be back! Most of her family is around the area and they have lots of family traditions around the holidays.
Then there’s me. I’m B. I’ve been cooking as long as I can remember. I am the oldest of four, so it was up to me to get dinner started while my mom was taking care of the younger kids. We also baked lots of cookies and pies at my house. In the summers we canned or froze fruits and vegetables, many that we grew ourselves. I’m originally from Salem, Oregon but have lived in Seattle for over 20 years. Cooking, eating, and sharing it all with friends makes me amazingly happy. A little over a year ago I left my job at that software company and took some time off. I’m now back looking for work. I’m focused on a local coffee company you may have heard of, Starbucks. I think it’s a good place for me to work with food and yet use my experience in business and technical processes. Do you work there? I’m always interested in talking to people about the company!
We’re starting a Cooking Club!
January 2003
Over the holidays I started thinking about having a cooking club that would meet periodically and make meals together. I had barely started formulating the idea, when my friend, R, approached me and suggested a similar idea! The two of us immediately thought our friend M would be a perfect addition and when we approached her with the idea she decided to join us. Already our club was coming together!
We decided to have a little planning meting to lay our guidelines for the club and figure out who else we’d ask to join us. On a rainy Saturday morning (okay, it is Seattle and most of them are rainy in January…) we met at 611 Supreme, which has excellent crepes (review), to grab a bite and get down to business.
Since everyone seems to have fairly busy schedules, we thought that meeting once every two months would be more manageable than monthly. So we broke the year into two-month periods with the exception of November/December. For that period we decided that our meeting would alwasy be in early November to reduce conflicts with other holiday activities.
Since there would be six meetings in the year we thought having six people in the club would be perfect. Each person would host once during the year and it worked out well for dividing up the courses. Now we just had to choose three more people.
We decided there should be some basic criteria for membership:
- Members should be "adventurous" in their eating habits
- No vegetarians – nothing against them, it’s just that we like meat – a lot! :-)
- Should be interested in expanding their cooking skills
- Need to be reliable and committed to the group
- Need to be fun-loving and play well with others
I had one additional personal criterion. I wanted the group to be a bit diverse and made up of people from different parts of my life or from R and M’s lives. The club would not only broaden my food horizens but also introduce me to new people and ideas.
Now we all thought finding three more people would be a piece of cake – we all know tons of other people and we really didn’t have that many criteria, did we? Turns out we were a little wrong about that. We knew people who loved to cook but only ate chicken. We knew people who were reliable but didn’t like to cook. Or eat, for that matter. We knew people who traveled a lot and couldn’t really be sure they’d be able to make meetings. We probably sorted through thirty or forty people trying to put together our next three members. The first two came fairly easily. We added V and K within a week. But that 6th person kept eluding us. After a couple weeks of trying people out we finally decided to leave it at five members.
Somewhere during this time, I had come up with the name Table for Six and had already set up a website and some other things based on that name. When we decided to stop at five members we also decided to keep the name. We all enjoy having guests in our homes. So the sixth seat represented the guest we’d all like to include. (Sort of like the 12th man in football!)
Coming next – a little background on each of the members.
Culinary Fool 