Culinary Fool

Lavender Shortbread

14-Apr-2008

I’ve been craving cookies lately and over the weekend I finally got around to scratching the itch with a batch of Lavender Shortbread. I love the buttery, sugary, crisp-tenderness of these cookies. Adding the fragrance and slightly sweet taste of lavender is just a bonus.

There are tons of recipes for these delicious cookies but I use the one in the The Herbfarm Cookbook. It’s really easy and the cookies are perfect every time!

What’s in the Fridge? Breakfast

14-Apr-2008

Toast one large or two small pieces of country-style bread. Place in the center of a plate and set aside.

Chop and saute ½ piece of bacon over medium-high heat.

When the bacon is starting to brown add ¼ cup chopped onion.

When the onion is translucent and soft add ¼ cup sliced mushrooms. You may need to drizzle a little olive into the pan if the onions absorbed all the bacon renderings.

When the mushrooms are starting to soften but not totally done add two handfuls of baby spinach.

Saute until the spinach is wilted.

Place the vegetable mixture over the bread. Grate a little cheese, a Parmesan or Asagio is nice, over the hot mixture.

Return the pan to the heat. Add a little butter or oil, if needed. Add an egg and fry until it’s cooked to your desired doneness.

Slide the egg onto the top of the vegetables and grate a little additional cheese over the top.

I believe that summer will come

12-Apr-2008

Here in the Seattle area we’ve had a colder than normal spring. So cold that the last days of March/early days of April actually brought snow – and not just in the mountains. Today however the high will be around 70 degrees! It will only be for just this one day and then we’ll go back to "normal" with temperatures in the 50s, but 50s are still better than what we have been experiencing.

Yesterday was nice, too and while I was out running some errands I happened upon a whole display of fresh herbs. I have herbs that grow year round but basil is a tender, temperamental annual herb. It needs consistent nighttime temperatures at 50 or above to survive. But one I’d brushed against it and smelled summer wafting about me I was hooked! I bought a couple starts, one green and one purple. I’ll need to haul them in and out of the house for several weeks but just for the fragrance alone it’s worth it.

And besides, it’s helping me have faith that it will at some point actually get warm here in the Northwest.

First Look: Skillet

10-Apr-2008

Well, it’s my first look at Skillet anyway but not for many others. In fact Skillet is adding another stop to their traveling schedule next week and even opening a non-mobile location in May! But let’s not get ahead of ourselves….

Skillet is a foodie’s dream version of Meals on Wheels. An Airstream trailer has been retrofitted into a commercial kitchen. The folks who are running the show are trained chefs. Their idea is to "…provide seasonally relevant, locally sourced and impeccably executed bistro style food up and down the west coast……out of our airstream trailers". And they seem to be doing a very good job at meeting that goal. I think every Seattle (and some national) publications have given them a big thumbs up. So I’ve been anxious to see what all the fuss is about.

You may remember that a couple weeks ago I had plans to try them out. But my plans were thwarted when their support vehicle was stolen. Well, it turns out it wasn’t actually stolen it just wasn’t in the place where it had been left the night before. Illegal parking will get you towed in this town… So that’s a (mostly) happy ending to that story! But today was the day I finally had my chance.

I found them stationed in the alley behind the Old Pequilar in Ballard. I was there on the early side – about 11:30 – but already people were milling around waiting for their orders to be ready. Since I’d looked at this week’s menu online, I already knew what I was going to order, Fish Tacos. But not just any old fish tacos. These were made with local halibut which, if you aren’t aware, is at peak season at the moment. I placed my order with Josh, who was outside the trailer facilitating the order process. He asked if I was a blogger which was sort of apparent since I walked up with camera in hand. We chatted just a quick minute and then I wandered for a bit since nothing is cooked until an order is placed so they take just a few minutes to pull together.

Once my order was ready I meandered out to the sidewalk along Market Street to grab a seat on a bench. While walking I took a bite of the black beans accompanying my tacos – they were so good I almost forgot about the tacos! Well, not quite, but the beans were tender but not mushy, a little spicy and bursting with flavor. I am a big black bean fan and these exceeded my expectations.

Once I was at my bench it was time to try the main course. Each taco was assembled in a double layer of tortilla – the same way the little taco trucks do it if you’ve been to any of those. And it’s a good thing there was a double layer. The tacos were filled with smoky, flaky (but not dry), thick-cut halibut, a roasted tomato salsa, sprigs of cilantro, a cilantro flavored sauce and topped with beautiful red cabbage slaw. Each element on it’s own was delicious and the combination even better. The only change I would have made would have been a bit more of the cilantro sauce – that flavor of that sauce made me very happy.

A couple of things for you to know: the menu is limited to just five or so choices for each meal (Skillet is open for breakfast and lunch only). And, other than the burger which seems to remain fairly constant, the menu changes frequently so by the time you get there fish tacos may or may not be on the menu, for instance. But I’m betting they will have been replaced by something equally wonderful.

I really like the idea that they will be moving their location around – although I know that might bother some of you. But for me, I figure it’s a chance to visit different neighborhoods now and then. I’m sure I’ll be back soon – that burger was really calling my name but I told it to just hang on. When it’s halibut season there’s really no other choice for me!

Skillet

Various locations

Currently serving Ballard, South Lake Union and SODO once a week

Next week Capitol Hill is added

In May (or maybe June), a take-out window opens in the ID

Local 2008 Nominees for James Beard Awards

08-Apr-2008

The 2008 James Beard award nomintions are out. The award ceremony and reception takes place on June 8th. Here are the nomimees from the Northwest.

OUTSTANDING RESTAURATEUR AWARD

Presented by Waterford Wedgwood

A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least ten years.

Tom Douglas
Tom Douglas Restaurants
Seattle

RISING STAR CHEF OF THE YEAR AWARD
Gabriel Rucker
Le Pigeon
Portland, OR

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & Spirits of New York
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years.

David Lett
The Eyrie Vineyards
McMinnville, OR

OUTSTANDING SERVICE
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past five years.

Canlis
Seattle
Owners:The Canlis Family

BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)
Scott Dolich
Park Kitchen
Portland, OR

Maria Hines
Tilth
Seattle

Holly Smith
Café Juanita
Kirkland, WA

Ethan Stowell
Union
Seattle

Jason Wilson
Crush
Seattle

2008 James Beard Foundation America’s Classics Awards
Maneki
304 Sixth Avenue South, Seattle
Owner: Jean Nakayama
With a rich history that stretches over a century—it has been around through both world wars, Japanese internment, and has even seen one of its former dishwashers become the Prime Minister of Japan—Maneki is the only surviving restaurant from Seattle’s once-bustling Japantown. Comfort food dishes like agedashi tofu and takoyaki share the menu with sushi and sashimi, satisfying homesick Japanese locals and introducing a new generation to traditional Japanese cooking.

The complete list of nominees.

Food & Wine’s Best New Chefs

07-Apr-2008

Food & Wine has announced their Best New Chefs for 2008 and Ethan Stowell of Union, Tavolata and How To Cook A Wolf is among the winners.

While I still have not been able to warm up to Union – a series of odd things has kept me from enjoying a meal there – Tavolata is one of my favorite spots and I’ve been looking forward to checking out Wolf.

For more information on Ethan and to see who else made the list check out the article.

Astoria: Bridgewater Bistro

06-Apr-2008

This last week I took a quick trip down to Cannon Beach, Oregon and spent a little time in Astoria both coming and going. Astoria has really been changing over the last few years. They were always a quaint little fishing town and shipping plays a large part in their economy as they provide all the pilot boats that lead the big ships into the Portland harbor. So while it had been an interesting and colorful town, it was also one that was easy to pass through on your way to other places.

Several years ago the Columbia River Maritime Museum opened and with it’s arresting architecture it suddenly seemed to call attention to this little hard-working city. Since then development has been happening slowly but surely and now it seems there are more reasons to stop and stay awhile. On my way to Cannon Beach I spent most of my Astoria time hanging out around the marinas and water-related areas. On the way home it was my destination for dinner before heading north to Seattle.

I wasn’t sure where I would eat – I had no specific plan in mind – but after stopping to get a photo of the Astoria-Megler Bridge I saw a place that caught my eye, the Bridgewater Bistro.

Bridgewater Bistro occupies a good portion of a new building right on the water’s edge. Windows run the length of the wall along the water and, for warm weather dining, there’s a very large outdoor deck. I wasn’t able to take advantage of the deck on this chilly, windy and off-and-on rainy day, however, instead I chose a seat at the bar that faces a bank of windows.

I really like the feel of this place. It’s open yet somehow also feels cozy; maybe due to the wood, metal and natural surfaces throughout or perhaps due to the fireplace along one wall. Or maybe it was just due to the friendliness of the bartender on duty.

I selected a couple of items from their Small Bites menu, which has a good selection of seafood items as you might expect, but also features some interesting options such as Prosciutto-Wrapped Quail and Swedish Meatballs. The latter, I believe, as a nod to the area’s heritage and history of Scandinavian immigrants.

I chose "Chef Red’s Red Onion Rings" and "Five-spice Grilled Pork Tenderloin" and a glass of Zinfandel to enjoy along with them.

The basket of onion rings was very generous, the batter light and crispy and the rings sweet and tender. They were served along with a chipotle aioli. I could have made a meal just from that basket of rings. However, the tenderloin was also waiting to be enjoyed. And enjoy it I did! A generous portion of spicy-sweet tenderloin, fragrant with citrus zest, thinly sliced and cooked perfectly was presented along with a sauce that echoed the flavors. The pork was tender, a little juicy and really flavorful. Each bite was a delight!

Although I was really tempted to try dessert to see what they offered I was full and still had a long drive ahead of me so I finished my wine, paid by bill and got back on the road. But, next time I pass through Astoria the Bridgwater will be on my mind. Especially if it happens to be a nice day – I’d love to pass some time soaking up the sun on their deck.

Bridgewater Bistro

20 Basin Street

Astoria, Oregon

503.325.6777

Benefit Dinner for Higgins chef, Bob Kramer

01-Apr-2008

If you live in or near Portland please consider attending this fundraiser to help a local chef.

benefit4bob&tania kramer

On January 12, 2008, Bob Kramer, an aspiring chef at Higgins Restaurant, and his wife, Tania, were walking their dog. At 9:45 am, a drunk driver swerved onto the sidewalk and pinned Bob against a tree. Bob’s legs were crushed by the impact. He remains in the hospital and has undergone numerous surgeries including amputation of his right leg at the hip. Bob and his family are devastated and face numerous obstacles – financial, physical and emotional – on the road to making their lives whole again. They need your support.

please join us april 6th

for a different kind of chef’s collaborative

sponsored by Higgins Restaurant and Oregon Culinary Institute

Sunday, April 6th

5:00 pm Hors d’Oeuvres & Raffle
Oregon Culinary Institute, 1701 SW Jefferson

$75.00 Per Person Donation

Please RSVP to Melanie or Christina

at mhammericksen@pioneerpacific.edu or 503.961.6213.

If you’re unable to attend dinner but wish to donate,

please email benefit4bob@gmail.com or call Melanie at 503.961.6213.

Cash or checks payable to U.S. Bank.

together we can help

Participating chefs/restaurants include:

Carafe-Pascal Sauton Fife- Marco
OCI- Josh Blythe
Le Pigeon- Gabriel Rucker
Paleys- Patrick Mckee
Pix- Cheryl Wakerhauser
Clyde Common- Jason Barikowski
Fratelli- Paul Klitsie
Siam Society-
Torro Bravo- John Gorham
Genoa- Jason Phillips (pastry chef)
Chow Vito- Vito
Wildwood- Dustin Clarke
Higgins- Greg Higgins and Rich Meyer

Brunch for Seven

01-Apr-2008

Last week I suddenly got motivated to have some friends over for brunch. The catalyst was wishing EE happy birthday last weekend and then realizing it had been some time since I’d seen him and BR. Once we established that they were available on Sunday I decided to include a few others in the plans and M and K and their husbands accepted invitations to join in.

So Sunday at 11:00 they met at my house and luckily, although it is still freezing cold here in Seattle, the sun was out. This was important as I wanted to grill part of the meal. My grill is under cover but getting back and forth to it isn’t much fun if it happens to be pouring rain!

The menu was pretty simple:

Grilled asparagus, grilled pineapple and grilled maple syrup-basted Ham

Oven roasted potatoes

Strata (savory bread pudding)

Cinnamon buns with a citrus-honey-butter sauce

Fresh squeezed grapefruit and orange juice and a Bloody Mary bar

Both the strata and the cinnamon buns recipes were new to me and from Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest

written by local author, Kurt Dammeier, owner of Beecher’s Cheese.

This was a pretty simple brunch but one that really tasted of spring. If you’ve been thinking of entertaining this is a great way to do it!

35th Dinner Club – Russia

31-Mar-2008

I know I say this often but every time I type out or say the number of the current dinner club gathering I am just amazed at how long we’ve been doing this! For a long time I posted about every gathering and I’m sorry to say that over the years I have had to skip over a few. If you look back at past posts you’ll see they are often pretty detailed. But I’m hoping to pick up and do them on a more regular basis this year. We’ll see how that goes….

But, last Friday we had our 35th gathering; the second one for 2008 our sixth year of gatherings. The theme was "Russia" and she specified that dishes should reflect more of the czarist mentality not the peasant food. This was our first foray into that country and I have to say that when R announced the theme I wasn’t too excited. Her main dish sounded great! But I was assigned salad and didn’t feel too inspired. And, in general, I don’t think of culinary greatness when I think of Russia.

I am happy to say that Friday’s dinner was wonderful!! I’m not sure if I have a skewed opinion of Russian food, which very well could be and one of the reasons I love this club, or if we are all just getting really skilled at ferreting out good recipes. Most likely it was a little of both.

We started the night with one of my favorite things: caviar and vodka. I was actually jealous that M2 got the appetizer as making the little buckwheat blini is one of my favorite things. With the ecological troubles with imported caviar she chose to serve all domestic caviar – which is finally getting recognition due to the issues with Russian and Iranian varieties. She served three kinds of caviar so that we could sample the different flavors: Ikura, which is salmon roe is beautiful with its large orange beads and definite salmon flavor; Paddlefish, a fish found in the Yellowstone and Mississippi rivers, has a beautiful small, grey bead that resembles Sevruga; and Golden Whitefish from Montana, which has a beautiful small golden bead. I liked them all and had a hard time choosing a favorite.

For the main course, R made Coulibiac which is poached salmon wrapped in pastry. What I thought was very cool about this dish was that not only was it delicious but she used the recipe her mom had developed for Ladies Home Journal back in the 70s! Along with the Coulibiac, K made a earthy Kasha and Wild Mushroom casserole, that I think would actually be great as a main dish, too.

It took me awhile to find a salad that I thought sounded good, interesting and would complement the main dish but I managed to do it! I was really happy with the result. I made a carrot salad that is actually nearly as much apple as carrot. It’s fresh and light and was the perfect complement to the richer fare on the menu. I used this recipe and the only thing I did different was that I used double the amount of dressing ingredients and even then the salad was only lightly dressed. The horseradish in the dressing is a really nice and unexpected flavor.

For dessert M prepared a traditional Easter dessert, Pashka, which is a sort of cheesecake. It was really light and tasty. The lemon flavor was especially refreshing!

All in all another very successful dinner – not only was it tasty but we all learned a little something. And there are recipes we’d use again. Perfect!