Culinary Fool

It’s that time of year…

24-Sep-2008

I know this is hard to hear right now. And even harder to think about, but Monday was the first day of fall and that means before long we’ll all be deep in the parade of holidays. I know, I know – I seem to be rushing it but only because there are some benefits that come with the season. Lots of them really, but one I want you to take advantage of now.

At this time of year lots of places, including Costco, are increasing their selection of foods considered to be good for entertaining or gift-giving. So you’ll soon see, if you haven’t already, your options broaden. One area they really focus on is cheese.

Over the last couple of years Costco has really increased the cheeses they sell year round but you’ll still see a bump in inventory starting now. Every warehouse selection varies so this isn’t really to encourage you to buy one particular type but to make sure you take a look at what’s in stock anytime you are in the warehouse or even in your local grocers. It’s a great time of year to experiment and to try something new.

The photos in this post are of Vache de Chalais. from Provence. I love this cheese! It’s soft, aromatic (but not stinky!) and has a bit of a nutty flavor. Each cheese is wrapped in chestnut leaves that have been soaked in Brandy. Costco is selling two in a little wooden crate for the same price as I’ve seen one in the local market. This is just one of a number of options – get out there and try something new today!

More Wine Blending: One step forward, one back

23-Sep-2008

Last week I had my second opportunity to try my hand at wine blending. This event was also held at El Gaucho in Seattle. The first event featured the wines of Spring Valley Vineyard, this one the Merlots of Northstar Winery.

The event was led by Joel Butler, Ste Michelle’s Director of Education. As with Spring Valley, Northstar is owned by Ste Michelle but acts as an independent winery. Joel had a really interesting and informative presentation about the Washington wine industry in general. Part of the presentation was a video by meteorologist, Rich Marriott explaining how Washington’s location and weather influences are perfect for growing wine. I sort of laughed to myself when I watched this (although I have no doubt of its accuracy) because growing up in Oregon I often heard the same sorts of information and comparisons to Old World wine regions when talking about the Willamette Valley. Of course very different wines are made in the Columbia Valley than in the Willamette Valley so the logic still follows.

There were similarities and differences in this event when compared to the first. Some were improvements, some were not and some were just interesting variables.

The first difference was that Northstar produces only Merlot and a second label called Stella Maris, which is a Bordeaux blend. So five of our six component wines on this night were Merlots, but each was from a different vineyard and/or region. The sixth component was Cabernet Sauvignon.

Northstar actually uses up to fourteen or fifteen different components for their blends, so we were working with just a portion of their wines. It was really interesting to taste through the components since all were from the same year and had been treated similarly (length of time on oak, etc) so you really got to see the impact of different locations on the resulting wine. And it was interesting to see which wines others in the room preferred compared to my tastes. No right or wrong answers, of course, just different preferences.

The wines we worked with were Northstar 2005 Merlot:

Beverly Vineyard, Wahluke Slope
Andrews, Horse Heaven Hills
Olson Brothers, Yakima Valley
Northstar Estate, Walla Walla
Shaw Vineyard, Red Mountain

and Northstar 2005 Cabernet Sauvignon, Kiona Vineyard, Red Mountain.

As last time, after tasting through the wines and discussing them a bit we were left to our own devices to blend and taste and blend some more. I actually did a much better job of blending this time and came up with two blends that I thought were pretty good – you can see my little notes in the photo above. The 1 – 6 represents the wines as listed above and the following numbers were the number of millilitres I used for each blend. As you can see towards the end I wasn’t quite so precise and resorted to using "splashes". While that might work great while mixing one glass of wine, I’m not sure it would be a recommended measurement when you are responsible for blending hundreds or thousands of cases! Nevertheless, on this night it worked very well for me.

Again towards the end of the evening we were presented with two glasses of "real" wine from Northstar. In this case it was their 2005 Columbia Valley Merlot and their 2005 Walla Walla Merlot.

So if my wine blending skills improved from the first time, why is this post subtitled "One step forward, one back"? Well that has to do with the event itself. So here’s a bit of information about that.

The room was set up differently this time, I believe that was to accomodate Joel since he had an actual presentation slide deck he was projecting. So we were in long, rows, classroom style facing the front of the room. While this was nice for the presentation many of the things I liked about the first event were hampered by this set up. Joel pretty much stood in the front of the room the entire time and then left at the end. I arrived a bit late so perhaps I missed my opportunity to speak with him prior but I had really enjoyed the opportunity to speak with Serge throughout the first event. I was lucky in that I was at his table but he spent time at every table interacting with all attendees. The room set up for this event did not facilitate that.

Also, at the first event, while blending I had the opportunity to interact with people across from me and on either side. For this event there was no one across from us and I missed that free flowing group conversation and comparison of our blending. I was still able to talk with people on either side of me but when talking to one you have your back to the other which is exclusive not inclusive, unfortunately.

I really liked Joel’s more formal presentation and would like to see both a formal and informal part in future events. Start off with the formal and then move to Serge’s type of walking around and talking style for the remainder.

There are two things that happened both times that I wish were different. I didn’t mention this the first time as I really thought it was a fluke but apparently not. While a meal is not provided for the event a few appetizers are part of the offering. The menu has been the same both times and it has seemed odd to me. I guess you’re supposed to grab a quick bite before the blending piece actually starts but most folks carry food to their table and nibble while sipping. Both events have featured red wines yet the appetizers have been chicken skewers, crab cakes, cheese and fruit. The first event some of the food looked a little sad (like they’d been sitting for a while) and because of that I actually ate at the bar before the event this time. The food looked to be in better shape but the selection just seems odd, especially since El gaucho is a steak house!

And the other thing is that at the end there doesn’t seem to be any lingering. I don’t mean hours but just sort of a chance to finish the last "real" wines, maybe have an opportunity to speak with the presenter and then move out. I thought it was odd the first time but when it happened again this second event I tried to figure what caused it. It might just be the people have been anxious to go but perhaps there’s something that makes them feel they need to. I don’t know the answer to that.

El Gaucho’s plan is to try to do more of these, although nothing is on the calendar yet. Maybe in November, they said. If there’s another I’d probably go again. As I mentioned in that first post, I think wine blending is probably a lot like cooking and I still need more work to get my "ingredient" memory and internal taste database more completely populated.

Dad Watsons

21-Sep-2008

Dad Watsons in Fremont is one of the many McMenamin pubs here in Seattle. Wooden booths and long tables greet you was you enter, and if you wander all the way to the back you’ll find a staircase to an outdoor deck overlooking Fremont’s main drag. The long tables are one of the really nice features at Dad’s as it makes it easier for large groups to gather.

They brew their own beers offering several standards and a rotating cast of seasonal specialties. Currently on tap is Scarecrow ESB. I guess fall really is here! Food is mostly comforting pub grub with excellent burgers. It’s one of those places you can always count on for a nice, casual meal or beverage or two.

On Friday, while taking a break from the Fremont Oktoberfest activities a group of friends and I stopped in for a bite to eat. I ordered their Mac and Cheese, which I’d never had before. I thought it was good but not great. It seemed to be lacking a distinct character. The flavor was a little flat and I wish the cheese had been creamier. It wasn’t a bad alternative but the burgers at the table looked much more enticing to me. However, on Friday, with a bit of drizzle in the air, the warmth and idea of Mac and Cheese was comforting.

The place can get very crowded but I find that patience can pay off. There is a lot of activity here and it seems that someone is always coming or going.

Dad Watsons

3601 Fremont Ave N
Fremont

Seattle

Happy Cookie Friday!

19-Sep-2008

A friend of mine on Flickr started a new group called "Happy Cookie Friday" so we could post photos of our Friday pick-me-up treats. Last week I made cookies but today I had to drop my car for service and have been rushing around. One of my stops involved a grocery store and I decided to pick up a biscotti. Or two.

Then I came home and made myself a little mocha using my Bialetti 2-cup Mukka Express

– I so love this little pot!

It was so nice to sit and enjoy it all (after I’d taken the photo) that I thought I’d just encourage you all to do something similar. It’s Friday – do something special for yourself.

Happy Hour at Elliott’s Oyster House

18-Sep-2008

Elliott’s Oyster House is located on the waterfront in the heart of tourist zone. Because of that I think it is often overlooked by locals which is a real shame. They do a great job with fish and have an amazing assortment of oysters. While I understand locals reticence at frequenting a tourist trap, this is one place that should be taken seriously.

A week or so ago a friend and I had the perfect opportunity to take advantage of Elliott’s Happy Hour. He was near the end of a two week vacation and I was waiting for a new contract to ramp up which meant we both were free in mid-afternoon. Elliott’s Happy Hour starts at 3:00 pm and is, partially, a progressive Happy Hour. What’s a progressive Happy Hour? Well, in this case, it means that at 3:00 pm oysters on the half-shell are available for 50¢ and then increase in price by 20¢ every 30 minutes.

In addition to the oysters, they have several drink specials like $3 martinis, and special prices on margaritas, beer and wine. And they also have several other small plates at small prices available during Happy Hour.

The nice thing about their Happy Hour is the special prices are available on their outdoor deck, as well as in the bar. Not every place does this as deck seating is normally in demand so they don’t extend the offer outside.

We arrived at 3:00, ordered cocktails and I twisted his arm and ordered a dozen of the day’s oysters. While he’s not a big oyster eater he gamely handled a few of them while I happily slurped my share and part of his. Elliott’s has a large selection of oysters but they decide what variety will be offered for Happy Hour. In my experience, they normally offer something in the small to medium range – perfect little bites of the sea. They are served with a frozen champagne mignonette, which is a little tart. Sometimes I think I like it as much as the oysters.

Since my friend was not so much into the oysters he ordered salmon pesto, chorizo and clams, and we both had a blackened fish taco. While all of the food was tasty it seemed a bit skimpier than items I’ve had there in the past. Maybe it was just my imagination but other than the oysters the food did not seem to me to be a real bargain this time.

Still you really can’t go wrong sitting on a deck over the Puget Sound, enjoying 80° weather and a cold drink. It was a fun afternoon.

Also, check out their upcoming Ocean Harvest Festival with events running from October 1 – November 2. There’s a big party on October 9th to get it all started properly.

Elliott’s Oyster House

1201 Alaskan Way

On the waterfront at Pier 56

Seattle

206.623.4340

First Look: The Saint

17-Sep-2008

Sunday evening found me at The Saint, a newish bar/restaurant on the Northwest end of Capitol Hill. Owned by the same person as Havana, there’s quite a lot of emphasis on drinks, too. At The Saint it’s all about tequila, although there is a full bar including beer, wine and some interesting Mexican soft drinks.

I started with one of those soft drinks, grapefruit Jarritos. I really liked it. Not too sweet, with a decent grapefruit taste and very refreshing. Soon after I’d received my soda the group I was meeting started trickling in. Baskets of crispy tortilla chips were presented with three types of salsa: a red; a green; and a salsa fresca. I love having a selections of flavors and temperatures like that!

While we were meeting we also ate and it seemed that most folks at the table chose one of the pork dishes. Several of us had the slow-roasted pork in banana leaf, which was excellent. It was served with beans, tortillas and pickled vegetables. Others had pork enchiladas (I think). We must have hit the end of Happy Hour (or maybe they extended it for us) because all of our meals were only $5!

You can’t miss the building – it’s a bright turquoise place built into one of the little triangular shaped block where multiple streets converge. There are lots of windows which makes the brightly painted interior very cheery. Photos of matadors line the walls and after dark orb lights and candles bring a cozy feel.

I’d like to go back again when I can really focus more on the food and cocktails. This would be a perfect little hang-out if I lived in the neighborhood. Unfortunately for me it is on Capitol Hill, which means for those of us driving to the area, parking is a pain but if you live in the area it’s just a nice little walk away.

The Saint
1416 E Olive Way

Capitol Hill
Seattle

Great American Dineout: Sept 21 – 28

16-Sep-2008

Time to start planning your strategy for a great upcoming event! The Great American Dineout makes it easy for you to contibute to programs that help address childhood hunger. All you have to do is dine at a participating restaurant sometime from September 21 through 28 and a portion of your check will be donated to help stamp out childhood hunger in America. According to the website, "The majority of funds support this work in the communities that have raised the funds, and go to organizations that provide programs and services that help provide nutritious food to children where they live, learn and play."

Go to this page, enter your zip code and you’ll be presented with a list and map of participating restaurants in your area. How easy is that? While you are out there, why not pick two or three locations? After all summer is coming to an end – time to get out and enjoy it while you can!

Fremont Coffee Company

16-Sep-2008

It was another Monday morning with a 9:00 am meeting in a coffee shop. This time at Fremont Coffee Company located right on 36th as you make your way into the heart of Fremont from the west.

The tea was good, the coffee was good and there’s a nice selection of pastries. You get four hours of free WiFi with purchase. And, since the coffee shop is located in an intact house, there are lots of little rooms to choose from when deciding where to sit. We took advantage of the beautiful morning and sat on a covered deck on the east side of the building. We were in the perfect location to catch the sun – although if we’d been there too much later it would have been very hot. Still, it’ll be a great place to hang out on those sunny, but cool fall or early winter days.

Fremont Coffee Company

459 N. 36th St

Fremont

Seattle

206.632.3633

Cherry & Chocolate Chip Cookies

13-Sep-2008

While reading the July issue of Bon Appetit I came across a cookie recipe that sounded great! The recipe is originally from Icing on the Cake, a bakery in Los Gatos, California.

When the cookies first came out of the oven I wasn’t sure I liked them but one week later I’m loving them! One of the issues is that these cookies don’t really brown much on the tops. I overcooked the first batch because they just seemed so pale. Once I got used to the light color the other batches were easier to judge. I’ve added some other notes at the end of the recipe that you may find helpful.

Cherry and Chocolate Chip Cookies

1 cup dried tart cherries (5 ½ oz)
⅓ cup cherry liqueur
2 Tbsp water
1 ½ cups flour
½ tsp salt
¼ tsp baking soda
½ cup (1 stick) unsalted butter, room temperature
½ cup sugar
½ cup packed brown sugar
2 large eggs
2 tsp vanilla extract
¼ tsp almond extract
1 ¼ cups semisweet chocolate chips (8 oz)
1 ¼ cups white chocolate chips (8 oz)

Preheat oven to 375°F. Line baking sheets with parchment.

Put cherries in a heat proof bowl. In a small pot bring water and cherry liqueur to a boil and then pour over the cherries. Let sit for 15 minutes then drain the cherries and pat dry.

Meanwhile, using an electric mixer beat butter and both sugars until fluffy. Add eggs and both extracts and mix thoroughly.

In a separate bowl mix together the flour, salt and baking soda. Then add to the butter mixture and mix just until incorporated.

Stir in cherries and chips.

Scoop tablespoonfuls of dough onto baking sheets.

Bake until edges of cookies are golden, about 12 minutes. Transfer to a rack to cool.

Notes: I only used 2 Tbsp of cherry liqueur and increased the water a bit but I found that the cherry liqueur taste was a little strong. I would either reduce the liqueur to 1 Tbsp or just use water next time.

This recipe can easily be modified to suit your personal tastes by using different fruits, chocolates or adding nuts. I reduced the amount of chips to 1 cup each, used milk chocolate in place of the white chocolate and added about ¾ cup of chopped walnuts. I think toasted, slivered almonds would also be really good since almonds and cherries are really good together.

I found the cookies did not spread much and my first batch stayed mounded, so for subsequent batches I flattened them a bit prior to baking.

Two, two, two benefits in one! But act fast!

12-Sep-2008

Those of us in the U.S. are finally getting around to really taking waste more seriously. We’ve decided it isn’t enough to just reuse or recycle, we really need to start putting the idea of reduce in our daily activities. And if we won’t do it ourselves the government is going to help us! In January there is a new law going into affect here in Seattle, and I’m sure there are variations of this law already in affect or in the planning stages in other areas.

In January grocery, drug and convenience stores will need to charge customers twenty cents for every bag (paper or plastic) used. It used to be that several grocery stores in town offered a reward for reusing bags or bringing in your own bags. Many of them deducted five cents from your bill for every bag you brought in and used. But rewards are no longer an option, the city government says "get out the stick!" While I strongly disagree with the method for several reasons, I do agree with the idea that we really need to act more responsibly with what we consume. Bags are the first step and maybe that will get us on the road to looking at all the other "disposables" in our life: razors; "Swiffer-type" products; single serving anything are just a few that jump to mind. They may all have a use in specific situations but do we need to use them on a daily basis?

Okay, back to the bags – bear with me here. This weekend is also the Susan G Komen 3-Day Walk to raise funds and awareness for breast cancer research. And now you can support this foundation and get a great deal on cool, canvas shopping bags at the same time! Although my title says two benefits there are actually three here: for the Susan G Komen foundation, for the environment and for your pocketbook. It’s a trifecta!

Fru Fru always sells reusable canvas bags with brightly colored designs – much nicer than those canvas bags that have some store name across the front of them! And a portion of their sales always go to the Susan G. Komen foundation so this is already a win-win proposition. But today through September 14th – the days of the 3-Day walk – they have dropped the prices of the bags by 15% so that you save, too! The bags normally retail for $19.99 and for these three days they are marked down to $17.

That is a small price to pay for a sturdy, reusable, interesting bag that you won’t be embarrassed to take into any store or to carry down the street on a regular basis. You have a choice of eight different designs so there is something for everyone. Each design is named for someone who has battled breast cancer.

So what are you waiting for? Jump on over to Fru Fru and buy a couple for yourself. And the holidays are creeping up on us, too. Maybe this year, instead of buying paper gift bags you can use these as your "wrapping paper" for a gift within a gift. Really the possibilities are endless. But whatever you use them for you’ll be helping lots of causes at once.