Molly Moon's

Molly Moon's, Wallingford

Background - With two sets of house guests in one week, we found lots of excuses to go to the hottest ice cream spot in Seattle. The line is usually 30+ out the door as late as 10pm at night. Twice in a week is crazy - we went for three but they were closed on the last one which might not have been a bad thing after all!

Atmosphere - Simple and crowded. You aren't here for the atmosphere!

Drinks - Nor the drinks unless it's a malt or a shake which I tried both and they were delicious.

Food - The ice cream doesn' t disappoint. They have a mixture of exotic flavors like balsamic strawberry and thai ice tea as well as more traditional coffee and scout mint. They will let you get two flavors in a "small" but the servings are huge, so consider a kiddie cone.

Service - Genterally, great. They dole out the samples here without making you feel the slightest amount of guilt. While there is a line, it moves fairly quickly. My only complaint was showing up at the Capitol Hill location at 10:58 and being told they were closed (they close at 11pm) - not the kind of service I expect from a neighborhood spot.

Verdict - Three times in a week...need I say more. This spot lives up to the hype and is worth the wait. I am not even a huge ice cream person and it's worth it.

Baked Ziti

Some friends of ours recently had their second child. While they are the most low key parents I know, and seem to be able to tackle anything life thows their way with the greatest of ease, I wanted to do something nice to try and make their lives a bit easier as they juggle a newborn and a nearly three year old.

Looking for something that I thought would hold up to freezing in case they wanted to keep it for another time, I saw this recipe for baked ziti by Cook's Illustrated. I've never made it before, and I must confess a put a little of it to the side and baked it in a separate dish for us so I could try it. It was pretty good - I find baked pasta usually mushy but this held up pretty well. It tastes better than it looks.

Serves 8 to 10. Published March 1, 2009. From Cook's Illustrated.
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1(28-ounce) can tomato sauce
1(14.5-ounce) can diced tomatoes
1teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups)

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Sitka and Spruce

Sitka and Spruce, Eastlake

Background - For 3 or more years I've been wanting to try Sitka and Spruce and when my friend Emily and her husband came to town and it was on their short list, I was very excited to check in out.

Atmosphere - It is located in a strip mall next to a subway and convenience store which is a bit odd, but once y0u get inside it is small, cozy and simple.

Service - Very personable, attentive and knowledgeable.

Drink - The boys had beers which they were happy with. The girls had sparkling water, so not much to report.

Food - Everything was delicious. Even the things I didn't think I would like (grilled sardines) were very tasty. This is a small plate concept and even for small plates, I felt like some items were outrageously priced.

Verdict - 3.5 stars. I am glad I tried it. The food was good and it was cute, but not a place I am crazy about and probably not someplace I will return to on my own, but wouldn't object if someone else wanted to go.

Frittata with Asparagus, Tomato and Fontina

I've made Giada De Laurentiis's frittata with asparagus, tomato and fontina at least a dozen times. It's perfect for brunch or pair it with a fun salad and bread and you have an easy dinner. It's quick which makes it perfect for week night entertaining, high protein and delicious. The green asparagus, red tomatoes and yellow egg make this dish really colorful.

If you've never made a frittata before, they are really easy so don't be intimidated. Just be sure you don't over cook the asparagus the first time since it cooks twice and keep an eye on it while it's in the broiler! You can see I let this one go just a tad too far.

Blueberry Muffins

My friend Donna generously offered me some of her hand picked blueberries so I used it as an opportunity to make blueberry muffins. I used this Cook's Illustrated recipe to make mini muffins and I must say while this recipe has a few extra steps, they turned out delicious!




The lemon sugar topping really makes them, so don't lazy out and skip this step! Also, don't overfill the tin or they all run together and the sugar topping makes it a bit hard to get them out of the pan.

Use the excuse that blueberries are a superfood and make some today!

Ingredients

Lemon-Sugar Topping
1/3cup sugar (2 1/3 ounces)
1 1/2teaspoons finely grated zest from 1 lemon

Muffins
2cups fresh blueberries (about 10 ounces), picked over
1 1/8cups sugar (8 ounces) plus 1 teaspoon
2 1/2cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2teaspoons baking powder
1teaspoon table salt
2large eggs
4tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4cup vegetable oil
1cup buttermilk (If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.)
1 1/2teaspoons vanilla extract

Instructions
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar
and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Southwestern Beef Kebabs

This recipe from Cooks Illustrated caught my eye because of all the beautiful colors. The are easy and really delicous. The grilled pineapple is wonderfully sweet and the marinade adds a great kick of spice. A great summer option but tasty enough to eat yearround.

Serves 4 to 6 as a main course. Published May 1, 2000.

Our favorite cut of beef for kebabs is top blade steak (known sometimes as blade or flatiron steak), but you can also use top sirloin. If you do, ask the butcher to cut the top sirloin steak between 1 and 1 1/4 inches thick (most packaged sirloin steaks are thinner). For maximum efficiency, prepare the fruit and vegetables while the meat is marinating. For a gas-grilled variation, see "Gas-Grilled Beef Kebabs."

3/4teaspoon table salt
1/2teaspoon ground black pepper
2pounds blade steaks (about 4 to 5 steaks), trimmed of fat and prepared according to illustrations below

Fruit and Vegetables

1large pineapple (about 3 1/2 pounds), peeled, ends trimmed, halved lengthwise, core removed, and each piece cut into six chunks (see illustrations below)
1medium red bell pepper (about 5 1/2 ounces), halved, cored, and each half cut into 9 chunks (see illustrations below)
1medium yellow bell pepper (about 5 1/2 ounces), halved, cored, and each half cut into 9 chunks
2tablespoons extra-virgin olive oil
Table salt and ground black pepper
1large red onion , ends trimmed, peeled, halved lengthwise, core discarded, each half cut into four pieces, and each piece cut crosswise into thirds (see illustrations below)
lemon wedges or lime wedges for serving (optional)

INSTRUCTIONS
1. For the Marinade: Combine oil, garlic, cumin, chili powder, chipotle chile en adobo, cilantro, salt, and pepper in large bowl. Add steak cubes and toss to coat evenly. Cover and refrigerate until fully seasoned, at least one hour or up to 24 hours.
2. Ignite 1 large chimney (about 6 quarts, or 5 pounds) of charcoal and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill and spread over three-quarters of grill surface. Position grill rack over coals; heat until hot, about 5 minutes. Scrape rack clean with wire brush.
3. For the Fruit and Vegetables: Toss pineapple and peppers with 1 1/2 tablespoons olive oil in medium bowl and season with salt and pepper. Brush onions with remaining oil and season with salt and pepper. Using eight 12-inch metal skewers, thread each skewer with a pineapple piece, a stack of onion, a cube of meat (skewering as if it were an uncut cube), and one piece of each kind of pepper, and then repeat this sequence two more times. Brush any oil remaining in bowl over skewers.
4. Grill kebabs directly over coals, uncovered, until meat is well browned, grill marked, and cooked to medium-rare, about 7 minutes (or about 8 minutes for medium), turning each kabob every 1 3/4 minutes to brown all sides. Transfer kebabs to serving platter, squeeze lemon or lime wedges over kebabs, if desired; serve immediately.

Chicken Enchiladas with Red Chili Sauce

I love making a big batch of enchiladas for dinner and then having something to bring for lunch all week - I think they taste best on the second day.

I made these while we were on vacation and I have to admit they were a little mushy but I am going to blame that on the Canadian corn tortillas instead of this Cook's Illustrated recipe which I've made before with better luck.

To make these a little lighter, I substitute chicken breast for the thighs (the sauce and cheese add enough moisture so a leaner meat works) and use less cheese.

10 enchiladas, serving 4 or 5. Published May 1, 2003.

If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

INGREDIENTS

Sauce and Filling
1 1/2	tablespoons vegetable oil or corn oil
1	medium onion ,chopped fine (about 1 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3	tablespoons chili powder
2	teaspoons ground coriander
2	teaspoons ground cumin
1/2	teaspoon table salt
2	teaspoons granulated sugar
12	ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2	cans tomato sauce (8 ounces each)
1/2	cup chopped fresh cilantro leaves
	1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
8	ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10	corn tortillas (six-inch)
	Vegetable cooking spray
3	ounces grated sharp cheddar cheese (3/4 cup)
3/4	cup sour cream
1	avocado , diced medium
5	leaves romaine lettuce washed, dried, and shredded
2	limes , quartered

INSTRUCTIONS

1. 1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

2. 2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
   

3. 3. TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.