The Stand

The Stand - Seaside, Oregon

Date - Most recently, May 24, 2009

Background - The Stand was discovered my my in-laws well over a decade ago when they started spending many weekends in Seaside. I've been at least a dozen times over the years and look forward to a meal there every time we are at the coast.

Atmosphere - Umm...you definitely don't go for the atmosphere (it's pretty basic) but the food and service more than make up for the lack of ambiance. There are a few outside tables which are nice on a sunny day.

Service - Very attentive and friendly with no small town attitude. My only critique is their hours of operation and days of the week change frequently and often doesn't seem to accommodate a weekend visitor in need of a taco fix.

Drink - Your standard soda fountain options and a couple of Mexican beers.

Food - The best Mexican in at least 100 miles and ranks up there in the top 5 Mexican spots in the northwest in my opinion. My favorite is the carne asada tacos (with a side of extra corn tortillas) but I've had the veggie quesadilla, rice and bean burrito and a few other items and have never been disappointed.

Verdict - A must stop if you find yourself on the North Oregon Coast. Not fancy, but very satisfying. 4 stars.

EVOO

EVOO, Cannon Beach, Oregon

Date - May 22, 2009

Background - I ran across this cooking school on the web a few weeks back while hunting for good restaurants on the Oregon Coast. I was intrigued and stopped in a few weeks ago to look around and partake in a wine tasting. When we decided to head to the coast for Memorial Day weekend, I knew a class at EVOO was a must so we took in the "Dinner Show".

Atmosphere - They've done a great job creating a cozy spot that works as a cooking school but also allows for a nice dining experience (no folding chairs like I've experienced at other classes). They have a large cooking surface surrounded by a bar with seats (think Benihana) and several high cafe style tables as well. They also have a small retail space where they sell some of their more unique ingredients, kitchen gadgets and some wine.

Service - Amazing. Bob and his wife Lenore along with their staff make you feel very welcome and comfortable. My water glass was filled every two to three sips, but more importantly,I've taken quite a few cooking classes over the years and have rarely learned so many great tips and facts.

Drink- We had a wine pairing with each of the three main courses. We started with the Roxyann 2007 PinotGris, had a Cathedral Ridge 2007 Cabernet-Merlot with the pork and a Zebra Z blend 2005 with the tenderloin. All paired wonderfully with the meal but none were so amazing I will run out and purchase them.

Food - Amazing. They emphasise fresh, local and sustainable ingredients (not sure how they manage to get all those amazing ingredients in Cannon Beach). Come hungry - this is more like three small entrees plus dessert than "small plates".

Our menu: Herb crusted wild salmon with English watercress and warm fingerling potatoes. Cocoa salt rubbed Basque pork, Piquillo peppe cornbread, apple and jicama slaw and avocado-tomatillo salsa. Smoked Tenderloin of Beef, Manchego-potato gratin, spring asparagus and tomato jam. Almond cake with warmed rhubarb-strawberry compote, vanilla bean sour cream ice cream. Warm chocolate ganache, salted roasted pistachio.

Verdict - 5 stars - one of the more delightful gastronomic experiences I've had in a long time - this will have to be a regular stop when we are at the coast. While not inexpensive, when you consider all the food, the wine pairings, the class and the memorable experience, it's a great value. Note - EVOO also serves homemade soup, fresh baked bread and cookies from 11-2 on most days.

Cantinetta

Cantinetta, Wallingford

Date - May 19

Background - My book group picked this spot for our latest get together.  I had been once before and thought it was good and was excited to give it another try.

Atmosphere - They've done a great job replicating a cantina in an Italian hill town in Tuscany or Piedmont.  It was crowded even on a Tuesday night which is always a good sign.

Service - Great.  We had to wait about 30 minutes in the bar and the host came by multiple times to give us updates on the wait.  Our waitress was cheerful and attentive.

Drink- Good selection of Italian and Washington wines for the purists and locovores. We went purist with an Italian white that I've already forgotten the name of -I need to start taking notes!

Food - Amazing.  We shared a few appetizers including roasted cauliflower, a cheese plate, and stuffed dates.  I must confess I wasn't excited about the cauliflower or the dates when we ordered them, but both were delicious.  I had halibut as a main and it came with perfectly smokey beans.  I talked the girls into a dessert and the rustic lemon tart was not too sweet and made a perfect end to our meal.

Verdict - 3.5 stars. I feel really lucky to have this little gem in my neighborhood.  

Orzo with Roasted Vegetables

My friend Amy introduced me to this recipe for Orzo and Roasted Vegetables from the Barefoot Contessa and it has become one of my most favorite pasta salad recipes. It made a great compliment to grilled chicken on a gloriously sunny day in May.

Neither Amy nor I like eggplant, so we leave it out. I also cut the oil and the cheese by half in an effort to make it a bit lighter - I think you could cut back even further without compromising the dish.

Glazed Lime and Crystallized Ginger Cookies

I once had the great fortune of working on a project with Ming Tsai and having lunch at his restaurant Blue Ginger. He served us ginger infused limeade and ever since I've thought those two flavors pair really well together so when I saw a recipe for Glazed Lemon and Crystallized Ginger Cookies in Cook's Illustrated, I swapped out the lemons for limes and they hit the mark.




Makes about 30 cookies.


The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks (tip - cut a few off each day to have freshly baked cookies every night for two weeks). The cookies are best eaten the day they are glazed.


Ingredients
Lemon Cookies
3/4 cup granulated sugar (5 1/4 ounces)
3 tablespoons minced crystallized ginger
2 tablespoons grated lemon zest
2 tablespoons lemon juice
1 3/4 cup unbleached all-purpose flour (8 3/4 ounces)
1/4 teaspoon table salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes
1 large egg yolk
1/2 teaspoon vanilla extract


Lemon Glaze
1 tablespoon cream cheese , softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar (6 ounces)


Instructions
1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees.


2. In food processor, process granulated sugar, crystallized ginger, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.


3. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Following illustrations 1 to 3 below, shape dough into log about 10 inches long and 2 inches in diameter, wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.


4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick; place on prepared baking sheets, spacing them about 1 inch apart. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.


5. For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.


6. To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

Poppy

Poppy, Capitol Hill

Date - Mid-April, 2009

Background - I was getting together with a few work people and when one of them sent out some restaurant idea, I immediately jumped on Poppy as I heard good things.

Atmosphere - Modern decor and bright colors make this a lively spot.

Service - Good. Our waitress was very patient with us as we asked her to explain all the different ingredients to us. We also had a few fussy eaters in the group (me included) and all requests were happily accommodated.

Drink- They have a great cocktail menu with unique, Indian inspired libations.

Food - The food concept came off a bit fussy for my taste which probably has something to do with the chef being from Herb Farm. Each night they serve two different "thalis" which is a platter with a variety of small dishes. Each dish has 5-6 ingredients so you get a lot of different flavors on your plate, but not very much of any one thing which collectively left me feeling unsatisfied.

Verdict - 3 stars. I'd go again with someone, but probably won't be a spot I am pushing to go.

Key Lime Bars

My friend Treva loves all things lime, so when it was time to come up with dessert options for our Cinco de Mayo party I thought of her and looked for some good lime options.

These Cook's Illustrated Key Lime Bars were a big hit with Treva and the toasted coconut made for a nice finish and interesting texture.  While not the best for a buffet (they are best served chilled), I would make them again - 3.5 stars (probably more if you are a big lime fan).

Makes sixteen 2-inch bars.   

If you cannot find fresh Key limes, use regular (Persian) limes - I used regular limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

INGREDIENTS

Crust
5	ounces animal crackers
3	tablespoons packed brown sugar (light or dark)
	Pinch table salt
4	tablespoons unsalted butter , melted and cooled slightly
Filling
2	ounces cream cheese , room temperature
1	tablespoon grated lime zest , minced
	Pinch table salt
1	(14-ounce) can sweetened condensed milk
1	egg yolk
1/2	cup fresh lime juice , either Key lime or regular
Garnish (optional)
3/4	cup sweetened shredded coconut , toasted until golden and crisp

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. 2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. 3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

4. 4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. 5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Sambar

Sambar, Ballard

Date -May 1, 2009

Background - It had been a long week, it was Friday night and the sun was out and Sambar seemed like the perfect spot to kick off the weekend

.

Atmosphere - While the indoor space is hip and tiny, it's their outdoor garden and courtyard that makes this place such a gem.  In fact, they don't open until 5:30pm and when we arrived at about  5:25pm, there were about four couples already lined up to secure an outdoor table.

Service - Good but with a slight "too cool for school" edge.

Drink- Amazing.  They have a great cocktail list along with a good assortment of wines and a few beers.  I had a Frobisher - gin, champagne, lemon and crushed ice.  This is also the spot where I discovered one of my all time favorite sparkling wines, Bugey Cerdon.

Food - While this spot is really about the drinks but has a small menu with some nibbles to accompany the cocktails.  We had a delicious cheese plate and their french fries are notable as well.

Verdict - 4 stars, maybe 5 on a sunny evening in Seattle.  

Guacamole

After years of not liking avocados, and hence guacamole, a few years back I turned a major corner and now I love it.  I just wish they weren't so high in fat!  But what's a Cinco de Mayo party with out guacamole? 

Greg actually prepared this Cook's Illutsrated dish for the party and it was Delicious.  

Makes about 1 1/2 cups.   Published July 1, 2002.  

INGREDIENTS

2	small avocados , ripe, (preferably Haas)
1	tablespoon minced red onion
1	small clove garlic , minced or pressed through garlic press
1/2	small jalapeño chile , minced (about 1 1/2 teaspoons)
2	tablespoons minced fresh cilantro leaves
	Table salt
1	tablespoon lime juice from 1 lime

INSTRUCTIONS

1. 1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8 teaspoon salt until just combined.

2. 2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin, (see illustrations below). Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)

Cinco De Mayo Fiesta

It's been a couple of years since we've been able to host our annual Cinco de Mayo party, so I eagerly anticipated this year's festivities. We decided to keep things a bit smaller this year which made it less hectic all around. The weather was better than predicted but still didn't cooperate fully...we still managed to have a good time.


The Menu:

Magic Margaritas

Assortment of Mexican Beers

Traditional Salsa

Mango Salsa

Guacamole

Goat Cheese and Black Bean Dip

Corn and Black Bean Quesadillas

Chicken Fajitas

Tommy's Rice and Beans

Key Lime Bars

Glazed Lime and Crystallized Ginger Cookies

Cascina Spinasse

Cascina Spinasse, Capitol Hill

Date - April 23rd, 2009

Background - Greg's dad was in town for his birthday so we used his visit as an excuse to check out Spinasse which I'd heard good things about and was dying to try.

Atmosphere - Cute and cozy.  We sat at the bar which allowed us a great view of the partially exposed kitchen and all the goodies it was producing.  There are only about six tables including one communal table.  

Service - Good with a slightly snobby edge.

Drink- Great northern Italian wine selection.  I had a wonderful glass of a Italian sparkling white that wasn't prosecco.  I asked what it was called once but couldn't really understand the response.  I didn't see it listed on the menu.  I will just have to go back and find out!

Food - Amazing.  We ate family style and had prosciutto, salami, tajarin al ragu, nettle ravioli (all their pastas are homemade) and the rabbit.  All were delicious.  We finished with a few chocolates.

Verdict - 4.5 stars.  My new favorite Italian outside of Italy.

Magic Maragritas

My fabulous hair dresser, Leigh, gave me this recipe years ago and they are delicous. The Talking Rain gives them a little effervescence and makes them extra festive. A warning - they do pack quite a punch.

One Pitcher of Magic Margaritas

1 can Minute Maid Limeade
1 limeade can of tequila
1 limeade can of Talking Rain Lemon Lime
1 can Heineken

Add ice and enjoy!