Culinary Fool

Matt’s in the Market

03-Jun-2008

For years Matt’s in the Market has been a favorite place. And for years I’ve hardly ever gone there as the teeny-tiny space was always packed with other devotees and securing a seat was a real challenge. Although if you did manage to get in, a favorite pastime was marveling at how the chef could turn out such wonderful and amazing food using just a couple of countertop burners. Matt’s did not have an actual kitchen – at least not as we normally think of it.

Well, all that changed last year. Matt’s was able to acquire an adjacent space, doubling the size of the original restaurant. They put in a real kitchen. And a little bar. And they were able to increase the seating by adding tables and incorporating counter seating in an L around the open kitchen. Seating is still limited and it’s a bit of a challenge to get a table but if you are amendable to eating at the counter or at the bar you should have a fairly decent shot of walking in and finding a spot.

A couple of weeks ago M and I stopped in for dinner. The room was cozy and bustling. We sat at the bar and soon noticed some friends at one of the tables. We greeted them and then returned to our little spot to enjoy our meal and a little kibitzing with the friendly bartender.

M went with the Ivory King Salmon on Fresh Pea Risotto. I don’t know if you’ve ever had the opportunity to try ivory King but it is a beautiful, buttery fish. A little milder in taste than normal King it also feels like it has a little higher oil content, but I don’t know that for sure. One of the interesting things about this fish is that no one knows for sure why they have this ivory colored flesh. They are caught in runs with regular Kings and on the outside look identical. It’s only when they are opened for cleaning they can be identified. There is some theory that what they eat affects the color of the flesh but this is a very tenuous idea since they are always found in the midst of other Kings. Whatever the reason, we love them. It was served on a bed of risotto. The pea risotto was both fresh and warmly comforting at the same time. There is nothing better than perfectly prepared risotto.

I opted for halibut. It’s something I don’t often order when out since I often prepare it at home but this night it just seemed to be the perfect thing. I was so glad I ordered it. Perfectly cooked it sat atop garbanzos (also called chickpeas) flavored with Spanish chorizo. It seemed to be a very traditional dish, although I did feel the chorizo was a little strong for the delicate halibut. That did not keep me from eating every bit of it though.

Servings are generous but not overwhelming. We opted to only order entrees but they have a great selection of smaller appetizers, too.

If you’ve never been to Matt’s before it can be a tad bit challenging to find the first time. It has no street presence as it’s on the second floor of the Corner Market Building (kitty corner from Rachel, the pig). Another treasure located on the same floor is Chez Shea.

Matt’s in the Market

94 Pike St, Suite 32

1st and Pike

Pike Place Market

Seattle

206.467.7909

FX McRory’s

29-May-2008

Had lunch with some friends at FX McRory’s last week. Always a good solid deal. Love their burgers! We each had a different kind. I had the Bacon Blue Cheese (above).

The others had Jim Beam BBQ Bacon Burger and a Mushroom Burger with Cheddar instead of Swiss cheese. And the fries are great, too!

F.X. McRory’s Steak Chop & Oyster House

419 Occidental Avenue South

Pioneer Square

Seattle

206 623-4800

First Look: Furio

25-May-2008

Originally posted on March 25, 2006 on The Spirit World

I was looking for this post and realized I had never transferred it over to this blog, so it’s a little old…. ;-)

Another place M and I checked out while in Scottsdale was a little place called Furio. We had tried to visit in past years but it was always too crowded. They sit off the main Old Town street and a bit south of most of the action so not as many people drop in but they have a core group of regulars. On this trip we actually visited twice. We stopped on our way to J Bar, just to check it out and then liked it so much we decided it needed a night all its own.

The first night we stopped in we were in time for Happy Hour. Appetizers are specially priced; well drinks, domestic beer and house wines are $3 and they have a specialty drinks for $5. The Cosmopolitan was on the specials menu so that was my choice, M had a Juicy Tangerine. Both cocktails were good, although the Cosmo was a bit on the sweet side. But what really caught our attention was the food! We had ordered a Bistec del Furio from the Happy Hour menu. It was sooooo good! Thin slices of steak; warm, melty, ooey Brie; and pesto on a warm baguette. It was a sandwich and I’d had more of a bruschetta pictured but that was my misinterpretation. Since we had plans to move on to J Bar we pulled the tops off the sandwich and ate the bottom open-faced so that we wouldn’t get too full. The steak was cooked to perfection, the Brie was warm and smooth and the pesto added that extra little kick that moved it into the unforgettable category.

We returned the following night. Alas, no Happy Hour on Saturdays but that was only a small disappointment. M had a Flaming Hot Margarita which was flaming due to the 151 poured into a key lime shell and set afire and I had a Mojito. Both drinks were excellent. I was a bit surprised when, after squeezing fresh lime juice into my drink, I saw the bartender also add Rose’s Lime Juice. I’m not sure why they did that but the ratio of fresh to Rose’s was such that I didn’t even know the Rose’s was in it.

I won’t go into great detail about the food since this post is starting to run rather long, but we ordered: Beef Tenderloin Bruschetta with telagio cheese and grilled asparagus (what I thought I was getting the night before); Pan Fried Red and Green Tomatoes with fresh mozzarella and baby greens; Lobster Risotto. Absolute heaven! I loved the asparagus on the bruschetta – it was a perfect crunch and roasty taste. The red tomatoes weren’t as red as they should have been but since I like fried green tomatoes it didn’t bother me so much. Next time I go I’m going to order two or three lobster risottos, put it all in a big bowl and just jump in and wallow in it. I melted when I tasted the first bite of that creamy, rich bowl. It was so rich the two of us couldn’t finish it.

When they bring the check they also bring the most lovely truffles. I actually saved mine as a treat for the next day – I had it for “breakfast” as I was packing my bags. Decadent, melt in your mouth, dark, rich chocolate.

I wish I lived in the area as Furio has a couple of ongoing promotions which I’d love to check out. Sunday they offer 1/2 off bottled wine, which is nice but rather common. Monday is “M & M” night: Martini’s and Manicures! What a great idea! I’d be all over that. First Thursdays they have Flight Nights where they offer a different flight of boutique wines and a tasting menu to go with the flight.

Furio will definitely be on my list of “places to go” next time I’m in the Phoenix/Scottsdale area.

Furio
7210 East Second Street
Old Town
Scottsdale
480.945.6600

Guest Chef at Farestart

20-May-2008

It’s been quite some time since I talked about one of my favorite non-profit organizations, Farestart. For those of you who have not heard of this organization here’s just a quick bit of info.

Farestart trains homeless people for careers in the restaurant industry. They train for both front and back of the house and have an amazing success rate. Much of this due to the fact that they also train these folks in life skills – many have never had a bank account or paid bills before – and that the support from Seattle chefs and restaurant community is really great. If you are interested in more information about this program start here and then take a look around their site.

They recently (within the last year) moved to a new facility that is much larger than the old, which is allowing them to train more people and expand some of their programs. One of the best things is that they now have more room on Guest Chef night, which is every Thursday night.

On guest chef night, a local chef comes in and instructs the students and then a 3-course meal is served. All time and material is donated by the chef and their restaurant. On that night, waiters are volunteers, often from local businesses. Diners pay about $30 for the dinner. You can also purchase wine, beer, coffee, soft drinks etc. The entire amount you pay goes to supporting the program. You also have the option to donate more and any service tip also goes back to the program.

It’s a great deal, a way to sample some local chef’s work and a great way to support a program that is truly "teaching them how to fish".

To see the line-up of chefs and to make a reservation check out the Guest Chef page.

Farestart

7th & Virginia

Seattle

Sunday Morning Coffee Cake

18-May-2008

tags: Baking, Breakfast, Brunch, Coffeecake

It’s been some time since I posted this recipe so I thought it was okay to post it again – it really is one of my favorite tried-and-true recipes that I make over and over again.

The recipe comes together in no time and is always a favorite. The cake is fragrant with a light vanilla taste and the topping is a pleasant mix of brown sugar and cinnamon. Pair this with just a cup of coffee and tea and you have a light start to your day. Or use it as part of a complete breakfast – either way you’ll find it hits the spot.

Coffee Cake

- 1 cup sugar
- 1/2 cup shortening
- 2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs
- 1 cup milk

Mix all ingredients, then spread in a greased 9×13 pan.

Topping

- 2 Tbsp butter
- 1 tsp cinnamon
- 3/4 brown sugar
- 1/4 cup white sugar

Mix all ingredients until crumbly. Spread evenly over cake.

Bake at 325°F, 45 minutes to 1 hour.

As a variation I sometimes add ½ to ¾ of a cup of chopped walnuts or pecans to the topping.

Cheese Festival, U-Dist Street Fair, Celebrate Norway

17-May-2008

Lots going on this weekend!

Don’t forget the Cheese Festival today and tomorrow at Pike Place Market. More than 200 cheeses available for tasting. And there’s more! See the site for all the info.

The first of the summer street fairs is this weekend. The University District Street Fair is also today and tomorrow. You’ll find it covering about ten blocks along "The Ave" (University Way). For those who planned to attend the U-Dist Farmers’ Market this morning, you’ll be out of luck. They take a break for the street fair. On the other hand there’s all kinds of street fair food to check out….

And finally, today is Norwegian Independence day which will be celebrated in our own Scandinavian community, Ballard. The festivities start at 10:00 and culminate with a parade at 4:00.

Copper River Salmon is Here!

17-May-2008

There are those who say we make too much of it. And I wonder if they’ve ever really had this moist and luscious salmon properly prepared? But for me (and thousands of others) this is an event to be celebrated. Copper River salmon is now available at local markets and you’ll also see it on restaurant menus. At my local fish market the price for King fillet is $30/lb and I’ve seen it higher at others – which puts in the "special treat" category – so planning is essential. There will be no waste of this salmon! Prices may drop a bit later but so far weather is keeping the catch down which drives the price up. And sockeye (also very good) will be less than the King.

Okay, you’ve been notified – time to get shopping.

Decadent Brownies

16-May-2008

I made these brownies a few days ago in response to some of my Flickr friends baking escapades.

The brownie recipe is from David Lebovitz’ cookbook The Great Book of Chocolate. I made it in a 9" instead of 8" pan and then layered two brownies together. In between you’ll find chocolate frosting and raspberry coulis. His recipe calls for a yummy ganache but I used a chocolate frosting that I had leftover from another project, instead. The red sauce is a raspberry coulis – basically just a pureed raspberry and sugar mixture that is strained to remove the seeds. There’s also a bit of raspberry liqueur in it. On the plate is a little thickened heavy cream.

This presentation was really super rich – the kind of dessert you’d buy while dining out and four of you would each grab a spoon and dig in. And even then, there might be leftovers. A regular single layer of brownies cut into smaller portions would be perfect with a glass of milk or cup of tea, though.

David has two brownie recipes in this book. The recipes are similar but with slight differences to appeal to personal taste. I recommend you buy the book and try them both!

Mini Donuts and More!

12-May-2008

Yesterday morning I finally made it (on the closing day…) to the special exhibit at SAM of Roman art from the Louvre. The show was amazing and I so wish I had gone earlier so that I could have gone back a couple times. On Sunday I arrived early, anticipating the crowds that would come on this last day, and when finished found myself downtown on a crisp, clear morning. I wandered up to Pike Place Market. I love the time before The Market is officially open but many of the early-bird vendors are open or are setting up.

The first thing I noticed was that the Daily Dozen Doughnuts stand was in full operation and there was no line! That is nearly unheard of on the weekends. I wandered over and ordered a half dozen of cinnamon-sugar minis. They came straight out of the fryer into the paper bag where they were tossed with a generous coating of cinnamon-sugar. The last one (number 7 – sort of a baker’s half-dozen) was tossed with a flourish into the air and then expertly dropped into the bag courtesy of the guy behind the counter. Something that most likely wouldn’t have happened had I been there during the rush hours. He told me he’d been practicing a lot so that he could add that little flourish – sort of like flair bartending. I love that! A couple of those hot-off-the-grill donuts were enjoyed right at that moment; the rest followed me home to be savored while sipping a mocha and reading the morning paper.

Wandering through the market at this time of morning you’ll find the vendors relaxed and willing to spend a bit extra time. Don’t get me wrong, the vendors in the market are some of the friendliest, most helpful people I know but when you are part of a long line the focus is more on business and getting everyone in and out – not so much on non-essential interactions.

I encountered this several times yesterday. Two of the most notable interactions were with the periodical vendors, one the guy I bought my Real Change from and the other the man at First and Pike News. The Real Change guy not only told me a joke but actually gave me a list of joke topics to choose from! By the way, if you don’t know about this organization take a look at them. It’s a great way to help out without giving a handout.

If you haven’t been to The Market early in the morning I suggest you give it a try one of these weekends. Especially with summer on the way (hopefully, anyway!) it’s a great way to get to the market, get some shopping done and avoid the tourists who are dilly-dallying in the aisles.

Farmers’ Markets

11-May-2008

Although my local farmers’ market is now open year ’round it’s only now that I really think of it as a farmers’ market. Over the winter months you’ll find lots of cheese-mongers; folks selling meat, fish and shellfish; food stalls with lovely pastries and breads but only now do you start seeing the flowers and produce that have traditionally been the heart and soul of the markets. I am so happy.

I picked up a few fresh veggies on Saturday and also bought several starts: tomatoes, peppers and herbs. Now it’s time to get to planting!