Fat Tuesday

I had the book group over on Fat Tuesday and I figured something creole was in order, so put on some zydeco music and tried my first shot at gumbo.

I used an Epicurios recipe for Shrimp and Andouille Gumbo which I was happy with and seemed to be a hit with the girls.  I don't think I let my roux darken as much as I should have despite it cooking 5 minutes longer than the recipe called for (I could almost feel Tom Colicchio whispering in my ear).  It's pretty easy to make and a definite weeknight option.

We had a light appetizer of green and red grapes to start, rice and a basic salad with blue cheese, toasted pine nuts and a simple walnut oil and balsamic dressing.  We had macarons (not to be confused with macaroons) from Honore for dessert.  Drinks included a viognier, sauvignon blanc and a delicious dessert wine.

Spring in a Bowl

I used to get this tasty salad from a great lunch spot near my office in Parson's Green in London.  I tried to replicate it the other day and I got pretty close.  Mine wasn't as good but I think that is because I tried to make it really healthy. I basically followed the recipe below I found off random sites on the Internet but I also added arugula (which I would recommend only adding right when you are going to eat it, as the dressing makes the arugula wilt).  It was a tad dry - so consider adding a bit more oil if you can spare it especially if you aren't going to eat it right away.  This makes a very fast meal and it a good one to take during the week for lunch.

Couscous with Feta and Mint

1 cup water
1 tbsp Olive oil
1/2 tsp salt
2/3 cup couscous
1 lemon
1/4 cup crumbled feta
3 tbsp chopped fresh mint
1 green onion sliced thin

Bring a medium sized pot of water to boil, add oil and salt. remove from heat, stir in couscous and cover 5 minutes.

Grate Lemon peel and juice lemon.
Fluff couscous, add mint, feta, green onion, lemon peel. Pour lemon juice over top and stir.

La Carta Oaxaca

La Carta Oaxaca, Ballard

Date - February 21, 2009

Background - It was the first sunny and warmish day in a long time and Greg wanted to take Morgan on another marathon long walk with the first stop being Ballard before heading up to Queen Anne.  I usually try and talk Greg into tasty Mexican when we are in the hood.

Atmosphere - Not bad for cheap Mexican. It's usually pretty packed.  If you come on a Friday or Saturday night, be prepared to wait.  They have a small bar which is a good place to down some tasty chips and drinks while you wait.  They only have about 10 tables and then one large communal table.

Service - Solid and speedy.  

Drink- A selection of Mexican beers.  I had the limeaid which was a great virgin alternative.

Food - The tortillas are homemade and the tacos are the small authentic type filled with all sorts of tasty fillings. We usually start with chips and guacamole and then move on to carne asada tacos.  The last time I went I tried the Al Pastor tacos which are my new favorite.  I don't think you can really go wrong here - it's all good.

Verdict - My favorite Mexican in Seattle hands down.

Cafe Besalu

Cafe Besalu, Ballard

Date - February 7, 2009

Background - Besalu was a favorite before we moved across the pond and after 18 months easy access to authentic croissants, we feel really lucky to have this gem in our hood. I've been talking it up to my friend Kate who just got back from a little European sojourn of her own. We were meeting up with Kate and Olive for a doggie play date one morning so we decided to fuel up at Besalu before the romp.

Atmosphere - While the smell of butter and sugar is wonderful, this place is small. Maybe six tables and on a weekend morning you have to have pretty lucky timing to get a table. One the plus side, you have a great view of the baker making all the lovely pastries while you inch up slowly towards the front while in line.

Service - Slow. This place forces me to work on my patience - the line has been out the door every time I've been and it moves slowly. It's the coffee drinks that slow down the line and that could all be avoided by having two lines (one for orders with coffee beverages, one for baked goods only) or even having people move aside to wait for their coffees would help, but their service is as Parisian as their baked goodsJ.

Drink- The coffees are fine, but I wouldn’t waste any calories on beverages if you can avoid it.

Food - The ginger biscuits are the specialty here and I am sure I could eat a dozen pretty easily. The almond croissant, plain croissant and pain chocolate are as good as anything I've had in France.

Verdict - Pure bliss - We that live near Ballard are lucky indeed. Would eat here every day if I could.

 

Black Bean and Corn Quesadillas

Perfect for a weekend lunch or for a larger meal, serve with tortilla soup (comming soon) or Tommy's Rice and Beans. 

Prep time: 15 minutes

Total time: 30 minutes

Serves: 2-4 

1/3 C frozen corn (white corn is sweetest)

Vegetable oil

1/3 C red onion, minced

1 t garlic, minced

½ t chili powder

1/3 C canned black beans

2 t fresh lime juice

Flour tortillas

2/3 C Monterey Jack cheese (Pepper Jack is best), shredded

Heat 10” nonstick skillet over medium-high heat until hot.  Add corn and cook, stirring occasionally, until kernels begin to brown and pop (3-5 minutes). Transfer to a bowl.  Heat 2 t vegetable oil in the same skillet over medium heat until shimmering.  Add red onion and cook until softened (3 minutes).  Add garlic and chili powder and cook until fragrant, about 1 minutes.  Stir in black beans and cook until heated through, about 1 minute. Return corn to skillet and gently press mixture with spatula to lightly crush beans. Transfer mixture to a bowl and stir in lime juice.  Season with salt. 

Wipe out skillet with paper towels and return pan to medium heat until hot.  Place tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes.  Flip tortilla and toast until puffed and slightly browned, 1-2 minutes. Slip tortilla on to cutting board.  Repeat with next tortilla while assembling first quesadilla.  

Sprinkle 1/3 C cheese and bean mixture over half of tortilla, leaving ½” boarder around edge. Fold tortilla in half and press to flatten.  Place two completed tortillas back in skillet and cook until crisp on both sides, 1-2 minutes.  Serve immediately with or without your favorite salsa. 

Blueberry Pancakes

This is another favorite from Cook's Ilustrated. When fresh blueberries aren’t in season, bananas are a great alternative.

 Prep time: 10 minutes

Total time: 30 minutes

 Serves: 6

1 T lemon juice (fresh if at all possible – TIP: when you have extra lemons around the house, juice them into ice cube trays and freeze.  Once frozen, place into a freezer bag and you’ll never have to use that wacky plastic lemon)

2 C milk

2 C flour

2 T sugar

2 T baking powder

½ t baking soda

½ t salt

1 large egg

3 T unsalted butter, melted and cooled slightly

1-2 t vegetable oil

1 C fresh blueberries, rinsed and dried

Whisk lemon juice and milk in a medium bowl or large measuring cup.

Whisk flour, sugar, baking powder, baking soda and salt in medium bowl to combine

Make well in center of dry ingredients bowl. Pour in milk mixture and whisk very gently until combined (see if you can do it in less than 10 strokes). A few lumps should remain.

Heat a 12” skillet over medium heat for 3-5 minutes. Add 1t of oil and brush to coat skillet bottom evenly. Pour ¼ C batter onto 3 spots on skillet. Sprinkle 1 T blueberries over each pancake.

Cook pancakes until large bubbles begin to appear (1½ -2 minutes). Using thin, wide spatula, flip pancakes and cook until golden brown on second side (1-1½ minutes). Serve immediately and repeat with remaining batter.Serve with warmed syrup (the good stuff – no crazy bottles shaped like old ladies!)

The Leary Traveler

The Leary Traveler, Fremont

Date - February 5, 2009

Background - A number of new spots have opened up just down the hill from us while we were in London, one of which is the Leary Traveler. Greg looked up their menu online a few weeks back and suggested we give it a try. He enticed me with their "European inspired" menu which sound more upscale than your standard bar food

Atmosphere - Definitely casual but the right mix of energy without having to struggle to hear a conversation. Nothing fancy but I did notice quite a few girl groups which surprised me given it seemed like an unlikely girl hang out...not particularly male either but not a chick spot.

Service - Outstanding especially for a bar - cheerful and helpful. No eye rolling with our high maintenance order and I really appreciated an unrequested glass of water while Greg finished up his last beer.

Drink - Good selection of European wines and beers - about 8 different beers on draft, mainly Belgian with the exception of PBR. They all came in different shaped glasses - another nice European touch.

Food - Great - exceptional for bar food. We split an order of Belgian frites and a Painted Hills steak salad and both were very happy.

Verdict - This will become a Huey regular hang out, especially when it warms up and we can walk down the hill and eat outside with Morgan. Greg is particularly excited about their happy Hour 4-6pm $2 drafts and frites - he told me he'd might build into his weekday routine post daily run.