HAF's Profile
Pink Food Stand @ Shilshole?
So, in the last 3 months I've driven by a pink food stand on Shilshole, basically across from Ray's/Shilshole Beach Club. Has anyone been there? What do they have? It appears to be popular, but the only 2 times I've driven by (not on my regular route) I've not been able to stop and check it out. thanks for any info!
Who are you afraid will close?
Hubby and I were discussing this last Friday, while dining at Eva, which is definitely one of our favorites and was not as full as would make me comfortable. We would also cry if Joule and Kisaku closed, or if Perche No was unable to re-open after their horrible fire. Also on the list . . . Steelhead Diner, Skillet, Janjay (Thai), Samuri Noodle, surely there are more but that's a good start!
Cannon Beach, OR - need help!
We spend a week in CB every year, and have found Gower St. to be consistently good for brunch or dinner--though the service is somewhat lacking. We like the Wayfarer for lunch (great fan fried oysters) but I don't think it would qualify as a special dinner. I haven't tried EVOO yet (but want to), but it looks lovely. We've also had dinner at Neumark's, on Hemlock about 1 block from the Surfsand--supposedly the best in town, and we have enjoyed it, but it's not always at 100%. If this were us, we'd probably go to Gower--friendly and great drinks make up for the somewhat slow service.
BTW, there's a new place in town, on the North end, called Sweet Basil (or something like that--it's in Heather's Court) where we had a great lunch. All natural stuff, much organic. I had the crab roll (like a lobster roll only better) and husband had the cubano pork sand. Both sands were great, the tortilla chips on the side were a bit of an odd touch, but hey, the rest was great. No liquor yet (at least as of a month ago) but you can bring your own. A great addition to CB.
HAF
Recent Cocktails (SEA)
Just had the "summer sparkler" at Joule--cava, cherry liquer (they used clear creek, I believe), served on ice with a sake soaked cherry. Lovely, very light and summery!
Fresh Sardines.. oh crud- hurry!!
Recently had a FANTASTIC grilled sardine sandwich . . . no head or tail, but with bones & skin. (Actually may have had the tail, now that I think about it, but definitely no head. Which I would have eaten had it been there!) Grilled sardines, bibb lettuce with a light vinegrette, all stuffed into a fresh (untoasted) baguette (very soft crust--not mushy, just not a lot of crust) with some homemade mayo. Wonderful wonderful wonderful, fresh, tangy, delicious and filling. this was a great sandwich that I fully intend to re-create at home.
You could also grill & serve with a tapenade & small toasts (foccacia, maybe)? I've done this with smelt (split & grilled) and it's great.
Good luck, sounds great!
BTW lunch with the sandwich was at Caffe Presse in Seattle
HAF
Southwestern corn salad?
HI! I don't have a recipe like this, but I do make a corn salad as follows: either grill or steam corn (your preference), then take kernels off the cob. Toss with fresh chevre, a bit of lemon juice, S & P to taste, and jalapenos & sweet onions. Depending on your preference you can leave the jalapenos & onion raw, grill them with the corn, or do a quick saute in butter. I happen to love the one where everything is grilled--it mellows the flavors and gives a nice smokiness, but it takes the most time. Sorry I don't have specific quantities--I'd say about 4 ears to 1 jalapeno & 1/4 sweet onion, but I really just do this one by taste.
Other things that go well with corn--fresh sweet peas or edemame (both out of the pod), grilled shrimp, arugula, and red peppers.
have fun, I love corn salad!
HAF
Seattle CSA?
I use Boisefort Valley Farm . . . normal delivery is early June--October or so, and you get a good mix of veggies & fruit, + a weekly bunch of flowers, all from their farm. They were one of the farms washed out in last winter's Chehalis flooding, but they seem to be going strong again. Lots of good root veg, peaches, berries, occasionally mushrooms, great (huge) lettuce, apples, etc.
Here's a link to their site if you're interested--I've been completely happy with their stuff for the last few years!
http://boistfortvalleyfarm.com/
Holly
(SEA) Fresh yeast?
I get mine at Central Market, on 155th & Aurora in Shoreline, mostly because that's where I do my general shopping. It's in an endcap of an aisle with the butters. I'm sure there must be other places though . . .
Buy ramps in Seattle?
When they're in season I always find them at the various farmers' markets. I frequent UDistrict (Saturdays starting at 9AM) and have seen/bought them there. You can also check the "fresh sheet" page at http://www.seattlefarmersmarkets.org/ which will tell you what's coming in that week. Good luck!
Who Stayed In and What Did You Make For NYE?
We're in as usual . . . but taking it easy on the cooking tonight! Apps are ikura (salmon roe), raw oysters (Kushis & Beylons) & champagne, main is whole fresh dungeness crab (one each!) plus a nice sancerre! Happy 2008, everyone!
Squash Seeds--are all edible?
Just wondering . . . I'm going through a bunch of various squash today, roasting them up for purees (to freeze for use later this year). I know I can roast the pumpkin seeds, but does anyone know if the others (acorn, delicata and something else I can't remember) are edible as well? I assume they are, but thought I'd check first!
Thanks in advance
HAF
one honeymoon night in cannon beach
In Cannon Beach we really like Gower St. Bistro--no view of the H2O but great food. We also tried Neumark's, run by the former chef at the Stephanie Inn, but were not as impressed as we were with Gower St., but it had JUST opened so that may have been it.
If you want to splurge and be romantic (and who doesn't!) stay at the Stephanie Inn--right on the water, great rooms, some with 2-person jetted tubs. The Stephanie also has a very nice restaurant which we've enjoyed in the past. Same people that run the Stephanie also run the Surfsand Resort, which I haven't stayed at but the rooms seem nice. They have a more casual restaurant (the Wayfarer) which is a nice lunch spot or casual dinner spot. They have a deep-fried avocado that is amazing (a heart attack waiting to happen, but amazing!)
Less fancy but with great views is the Hallmark Resort--we were there for 2 weeks last year and going again for a week in July. Not fancy, but right on the beach, and the oceanfront rooms have great big balconies.
For breakfast if you have time definitely hit the Lazy Susan--usually a wait, but it goes fast, and the food is great. If you don't have time then pick something up from the bakery at the far end of town (the one that advertises the Haystack bread)--they also have good lunch sandwiches.
Congrats on your upcoming marriage--my husband and I have been going to CB every summer since we got married (7 years) and it's great every time!
HAF
2 Restaurant Recs--DC/Crystal City
Hi, fellow CHers! I'm last-minute headed to a conference in DC this Wed. & Thurs. and need help identifying 2 good dinner spots and maybe a good Friday breakfast spot. It's been 10 years (gasp!) since I last spent significant time in DC and I'm out of the local restaurant loop.
Cost isn't really an issue, and I like all types of food, so anything is fair game. Since I'm from Seattle, though, seafood (unless it's blue crab!) is not at the top of my list. Really seeking options that are unique to the area and really good food.
Thanks in advance, and I'll report back on where I land!
HAF
Whidbey Island
The Inn at Langley has a great multi-course prix fixe dinner which we greatly enjoyed a few years ago . . . neither asian or italian, but good NW fare. The restaurant which took over for the Star Bistro in Langley (above the Star store) served us a great lunch about a year ago (mussels for both of us + a nice white wine). I'd say (and I haven't read bighound's post) that be prepared for casual (except Inn @ Langley) and you'll be satisfied. We also like Cafe Langley, have always had good lunches there.
Le Gourmand - Seattle
I have to agree with Leper (who is much more eloquant than I)--Le Gourmand is consistently great, and I believe that Chef Naftaly has one of the largest talents and smallest egos around (granted, I don't know tons of chefs to really speak about egos, but he's so approachable . . . ) I'd say go, and be prepared for a relaxed yet consistently high quality French meal.
new urban eats promo
We hit Steelhead Diner for this last night . . . great food (all off the regular menu), but the service was a little slow. We also ordered some extras . . . the fried cheese curds (who doesn't love fried cheese!) and the fried hominy. The flavors of dinner were fantastic, local & fresh (beet tartare, wild king w/port soaked cherries, and crispy chicken spring rolls), and overall the prices on the full menu were reasonable. There was a loooong time between apps and entrees, but hopefully that's the result of a full house and still being somewhat new. I think this promo is a great addition to the dining scene!
Kabab N Curry (On Aurora)
I believe The Kabob House is still at 67th (or so) & Greenwood. Haven't made it there yet, but I understand it's quite good!
Local Food Fine Dining in Seattle area?
you also might look at Le Gourmand in Ballard . . . chef naftaly seeks local ingredients whenever possible, and is a regular at the local farmers' markets.
Bread Pudding in Seattle
This one is savory, not sweet, but the chorizo bread pudding at Eva (comes with the rabbit) is amazing! I would eat that with a side salad for dinner.
Thanks, Bouley--Thought y'all should know
Hi, all NY CH'ers! I'm a Seattle CH in town for a week. Had a free lunch time today, so thought I'd treat myself to Bouley. It can be a bit weird as a solo person, esp. on a day like Valentine's day. Anyway, Bouley did me well, and I wanted to praise them and let y'all know!
First off, I had a lovely table -- not something you necessarily expect for a table for 1. At the end of the banquette so I had some room to myself, they lit a candle so it woldn't be too dark.
I decided rather than the prix fix I would have 3 appetizers + wine. I had:
Amuse bouche--mascarpone mousse + beet sorbet + almond foam w/ tattinger brut
1st course--return from Chang Mai--lobster wrapped in serrano ham w/ passionfruit sauce (w/ rest of tatt. brut)
2nd course--phyllo wrapped shrimp, squid and pan seared scallop in ocean broth w/ sauv. blanc from france (actually sauv blanc/semillion/moscatell--very grassy and floral at the same time)
Then they served me an extra course--pan seared skate with caper/parsley/pineapple sauce and a 2002 Montrachet (and they didn't charge me for the course or the wine!!!) I have no idea why they served me this--felt sorry for a solo on V-day? Were trying to get rid of the skate? Doesn't matter--they were great, the dish was lovely, and I so much appreciated it!
3rd course--hudson valley foie gras w/apple puree & fig/cinnamon compote with a Nuit St. George burgundy
Dessert--pumpkin seed oil cake w/ chocolate ganache & green tea/white choc. ice cream w/ another glass of tattinger (aren't you proud of my typing skills after all that wine!)
The dessert amuse bouche (whatever that might be called) was mango sorbet + star anise foam.
Anyway, Bouley's fantastic service for a solo luncher on V-day is a positive memory I'll retain and I can guarantee I'll be back. (Maybe I'll let my husband come next time!) I hope you all can enjoy such a great meal there.
HAF
Practicing & perfecting poaching--now what?
Lately I've been doing roasted root veggies (parsnip, potato, rutabega) topped with a poached egg for either breakfast or dinner. Take the veggies--peel, if necessary--toss w/olive oil, S & P & roast in a 400 degree oven. Time of roasting depends on the size of the cut--I try for a 1-in dice, then do parsnips first, then add rutabega, then potato. Roast until they are crispy/brown. (I have found if I want to cut down roasting time then I nuke them for a few minutes in a covered bowl with water.) Top with a poached egg, it's delicious! You can also add herbs (I'm partial to rosemary & thyme), bacon or prosciutto, and, if you're feeling really decadent, hollendaise sauce! Yum!
Texas girl needs some ideas here!
ooh, just have to second the sea trout belly at Union . . . had that last Friday and it was fantastic. We also had the pork belly, the totten oysters, the lobster salad (and normally I prefer dungeness 100% over lobster, but this was fantastic) and something else that i'm blanking on. Union is always a good choice for fresh seafood, and many times it comes on the "small plates" so you can have more!
Where to find wild boar in Seattle area
While you're at exotic meats pick up some of the boar bacon--it's fantastic. waaaay less fatty than regular bacon, very meaty, chewy (in a good way, not in a tough way), with an incredible flavor.
HAF
Rosengarten Report--Anyone use it?
Thanks Carole, that was a helpful thread. Guess I'll save my $$ and do the e-zine, coupled with all my other mags. that I love!
Steak and Foie Gras recipe?
Boy, with two great ingredients I would just cook the steak (I usually pan sear 2-3 m. per side then roast at 400 for about 4 min.). While the steak is roasting sear the foie, the lay it gently on the steak. That would be sufficient for me! Might be nice if you could sear both in truffle butter or oil . . .
Fresh Mozzarella no tomatos, what to do?
You can also cube it & toss with cooked pasta--good with a little basil as well. (Though you might need some of the pasta water to make sure it doesn't stick together.)
Rosengarten Report--Anyone use it?
weird . . . well, if anyone can find it (I couldn't either) I'd be interested in reading it!
HAF
Rosengarten Report--Anyone use it?
Does anyone receive/use the Resengarten Report? Is it worth the $$? Just wondering if I should subscribe . . . I'm a serious (home) cook & foodie.
Thanks for any advice you have!
Holly
Feel like a virgin
Coupage-all the reviews have sounded great, and they have a dish with sweetbreads that sounds fantastic!
Something Savory with Meyer Lemons
Here's what I'm doing with them tonight . . . I have some squid bodies & tentacles, and some meyer lemons. I'll marinate for a little bit (20 m. or so) in lemon, olive oil & sea salt. Grill until slightly charred. I'll also grill some of the lemons (either halves or quarters). Serve the squid, garnished with the grilled lemon + a bit more olive oil & salt. I'd also garnish with parsley if I had any, but I forgot to get it at the store. This should taste like a little bit of Italian summer, if I do it right! (on the side I'm going to do a bread salad, with tomatoes, basil & mozzarella, + rosemary rustic bread) Have fun!
