vicsailgarden's Profile
looking for simple, tasty, more-or-less "healthy" restaurant/cafe in Bellevue/Kirkland
Thanks, GreenYoshi,
520 Grill looks worth looking into.
much appreciated!
Cafe Campagne
Husband and I just had Happy Hour at Cafe Campagne. It was terrific. And very nicely priced as well. We tried the lamb burgers (very tasty), the haricot vert salad (fabulous bacon and nice al dente benas), pate sandwich (yum!), potted duck (very yummy and larger than the others. The almonds and olives were great to have on the table. I had the Brut sparkling wine and it was perfectly dry and flavorful. Prices ranged from $1 to $5; unbelievable prices really. And do not need to cook/eat dinner tonight.
http://www.campagnerestaurant.com ... Go to the Cafe, then menu for Happy Hour. Bon Appetit!
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Cafe Campagne
1600 Post Alley, Seattle, WA 98101
looking for simple, tasty, more-or-less "healthy" restaurant/cafe in Bellevue/Kirkland
We live in Magnolia and go to Maggie Bluffs alot. Simple food. Lots of variety (from burgers to fish tacos). Not too big. Not expensive but not cheap either (entrees $8 to $14). Choice of grilled vs fried. Friendly, easy-going servers. We would love to find a place similar to this on the Eastside. Any ideas?
Recipes You've Never Heard of Outside Your Family
A very simple thing I'll fix for myself when my husband isn't home is simply elbow noodles cooked and mixed with a regular size can of chopped tomatoes (Muir Glen is the best). But first I take my little hand blender and run it through the tomatoes so there are no big chunks of tomato (canned tomato sauce is just too thick). I put the pureed tomatoes in a bowl; nuke them til they're hot, then pour over a bunch of cooked macaroni. You must eat it right away or the noodles with absorb the tomato sauce to quickly and then the texture is all wrong. This is sooooo good; I really crave it sometimes! (My husband insists on putting grated Parmesan on it! which ruins it in my opinion even though I LOVE Parmesan)
Recipes You've Never Heard of Outside Your Family
you've gotta be kidding!!!
I love liverwurst and I love jam ... but for 2 different meals
Recipes You've Never Heard of Outside Your Family
My dad likes peanut butter and balogna too.
Is your grandpa Norwegian from the midwest like mine?
Been trying to figure out where he got it!
Recipes You've Never Heard of Outside Your Family
My father likes baloney and peanut butter sandwiches.
ouch!
Recipes You've Never Heard of Outside Your Family
WoW!
We always just called these dumplings. I had no idea that any other family made them or that they were called "sinkers." Ha! that's funny. I love it. I'm so glad my husband likes them - I think he's the only one besides my brothers & sisters. I will call them that from now on. We add a little salt to our recipe though. Tried parsley once ... but just too much flavor HA!
Liverwurst Pate recipe?
Does anyone have a recipe for making a pate from liverwurst? I'd like to incorporate a liqueur such as Cognac or sherry. Also ... must be easy to do. I would like a recipe that you have either found and made, or created and made ... and loved, of course. Thanks
Specific information needed re: Harry's Bar, Venice
I realize I'm reporting quite after-the-fact, but for anybody needing this now, I will give my personal report of Harry's Bar. We honeymooned in Venice 3 years ago. The whole city is grand and lovely, but one of the high points was going to Harry's Bar. We went there twice in fact. I think the bellini was $14 ... and we gladly paid for this little spot of heaven. I wore a colorful, nice but simple floral print shift and my husband wore nice slacks and a jacket. We were treated very well. (I was glad that I had taken a little time to put my hair up - just felt a little more glamorous.) You will definitely have a little more fun if you dress it up a bit - the famous barmaster behind the counter may even give you a sly Italian half-wink ...!
Anniversary Cocktail Party
Perhaps you already know this, but try to prep as mush as possible the day before. You don't have to necessarily have it done, just prepared up to a point that makes it fairly easy. Fondue is hot and filling. Also you can have different fondues: melted cheese where the dippees are bread, veggies, meats. A chocolate fondue; you can dip cut-up angel food cake in this, or berries (strawberries would be classic, beautiful and romantic). You can make up the fondue dips ahead of time, keep them in the fridge, then slowly reheat them an hour or so before guests arrive.
A cheese plate is also good and hearty - include a white cheese, a yellow and a blue - strengh of flavor depends on your guests' tastes (we like it strong!). Don't slice up the cheeses; let your guests do that (it keeps them busy). Serve with stone-ground crackers or peasant bread slices - think Tuscan loaf. Garnish platter with red and green grapes. Serve the cheese room temperature (NOT cold).
You might like to make a seafood (shrimp/scallops/clams) bisque - we make this ahead of time with everything except the seafood. Cool in fridge overnight and then heat slowly to serve and add the cooked seafood at the last minute (just enough time so that the seafood can wafrm up in the soup). Serve this in heavy glass punch cups or tea cups if you want it pretty (think thrift store). Of course store-bought paper bowls work too. Garnish each cup/bowl with a sweet little parsley sprig for a little color (bisque will be a pretty pink because of the tomatoes).
A pretty pasta salad is good too - add bits of cubed cheese(s) and salami and it will be hearty. Veggies could be blanched brocolli, red/yellow/orange bell peppers, yellow squash "coins" (avoid tomatoe cubes - too mushy). Just remember to use lots of balsamic vinegar and an aromatic olive oil so it has f-l-a-v-o-r. Prepare all the ingredients ahead of time but keep the veggies and pasta (use pretty corkscrews) separate from the vinegar and oil until about 2 hours before serving.
People love hot artichoke dip served with peasant bread. This dip can be completely made a day or two ahead and then heated before serving. (don't use too much garlic if the crowd is older or elegantly dressed)
A fruit platter is always good - strawberry halves, melon cubes - serve with colored tooth picks in a pretty shot glass (and remember to leave a little "garbage dish" for used toothpicks and maybe even leave a couple in it so guests get the idea).
If you have kids at this event, serve little Smokies (as a store clerk). Put a toothpick into each one ahead of time to help the little kiddies out. Heat them up and maybe serve with a BBQ sauce (or simply mix some ketchup with grape jelly for an eas dipping sauce - No Kidding!).
Baked potato halves. Bake small-to-medium-sized potatoes ahead of time (reds or Yukons are good). Warm up and cut in half lengthwise just before serving. Serve with grated cheddar, sour cream, chopped chives, bacon bits.
Store-bought hummous with pita bread (cut each slice into 6 or 8 pie-shaped pieces).
Caprese is very pretty and elegant. Lay out thin slices of peasant bread (get the long 2- to 3-inch-diameter loaf of French bread) on a large platter. Sprinkle with a little flavorful (think green colored) olive oil and balsamic vinegar. Top each piece of bread with a slice of fresh mozzarella cheese (ask the store clerk for the "fresh" variety, as this is not the mozzarella brick we are all used to), then top the cheese slice with a slice of tomato, then top (garnish) with a basil leaf. These are beautiful and tasty.
Serve flavorful store-bought nuts. Place these in pretty bowls in 2 or 3 different spots. Almonds are classy; people love cashews; even peanuts can work.
Punches are good for a beverage. You can make lots of this. Freeze juice ahead of time in a jello ring and when you add this to the punch bowl (or large glass salad bowl if that's all you have) the punch won't get diluted with plain water ice cubes. Freeze 2 or 3 juice rings so you don't run out.
I hope you have a wonderful day!
Method/recipes for cooking while traveling by car?
Hubby and I are taking a car trip to/in Alaska in July. We will be hotel-ing and restaurant-ing it much of the time. However, because of the extremeness that is Alaska we would like to have self-sufficient alternatives. We are planning to take a cooler so we can store cheese, produce and beverages if we want. But for cooking I'm looking for ideas - should we buy a hibachi type grill (or is there something else out there that you like better?) - does anybody have pros & cons on which to buy, how to use, etc. Can you bake/roast a potato on a hibachi? Should we take a roll of thick tin foil? Simple yet delicious recipes would be nice. We love ethnic (Asian/Mex) as well as comfort foods (meatloaf/roasted chicken). Any and all tips are extremely appreciated. thx
What do Chowhounds do for a living (besides eat of course)?
Funny you should ask ... All my life I've worked in big industry - insurance, engineering, transportation ... and now I work for a coffee company - Zoka! I'm so excited!
What do you do when people want to order from non-chowish places?
I, too, have strong opinions on food; however, people's feelings are more important than any meal. The solution is that you talk to your friends ahead of time and casually bring up the discussion that you heard about this great pizza place you'd like to try ... mention this to 3 or 4 people (you are priming the pump), then one night - YOUR night - YOU bring up the subject of pizza - now it's YOUR call ... and YOU have the control. Some may dissent and go to Dominos; let them! But you've thought ahead and have a menu to get them thinking ... maybe artichoke hearts and feta is better than any extravaganza pepperoni pizza with grated dead mozzarela cheese! Good luck my dear, I know you can save them ...
Etiquette: What do you do with the olive pit?
Funny story - when I was young - about 23 - I dated this guy from Kuwait - a very quiet and unassuming student. I knew his family was wealthy, but coming from a large family in a small town, I guess I never really "got it." Anyway, on our birthday - we both happened to be born on the same day & year - only half a globe away! - he took me to the Space Needle in Seattle ... where he accidently put something in his mouth he did not think wise to swallow. He got up from the table, graciously excused himself without saying anything, and went to the men's room. This is how I learned what an extremely well mannered young man does with such an item. Well ... now I just discreetly use a napkin. But I think of him every time I am in such a situation!
Best Service You Ever Had
Canlis Restaurant in Seattle - it was my 50th birthday. The waitstaff were attentive but seemingly almost invisible at times. It was quite amazing. I'll never forget it.
Food Related Music
put the lime in the coconut and drink it all up ... and call me in the morning ...
love that song!
parsley, sage, rosemary & thyme - Simon & Garfunkel
strawberry fields forever - Beatles
Raspberry Beret - Prince
I found my thrill on blueberry hill - who was that old jazz guy?
Margarita-ville - Jimmy Buffet
Rum & Coca Cola - Andrews Sisters
Cheeseburger in Paradise - Jimmy Buffet
Apples, Peaches, Pumpkin Pie - a duo from the 60s
Pork & Stilton Meat Pie [from UK/Ireland]
Does anybody have a recipe for Pork & Stilton Pie? Or would you recommend another pie using Stilton? I love strong flavors and I love pork (if it's cooked right). Open to any recipes and/or suggestions. thx
Vicki in Seattle
what's good in laconner?
If you are at the tulip fields, seriously consider The Conway Tavern - in little ole' downtown Conway, just west of I-5 at Exit 221. The food is beyond belief. Especially the oysters - anyway they serve them. Apparently the place had been owned for awhile by two gay men; and they really turned the cuisine around. This is NOT your average tavern. Everything is exceptional. They open at 10:00 AM. Here's a quote I found online: Conway Tavern – In the mood for a road trip? Take a drive to beautiful Skagit Valley, try to draw some cows, look at the beautiful landscape, look at the Snow Geese (in season), the tulips (ditto), think about moving there,check out La Conner and top it all off with a burger and a brew at the Conway Tavern, where you’ll dine cheek by jowl with organic farmers, unorganic farmers, guys with aviator glasses, Harley motorcycle guys and gals, and little old ladies. Their specialty (had it once, pretty good) are oysters grilled on their deck.
Anyone been to CANLIS lately?
Their rice is to die for - tastes like they possibly smoke it with tea leaves or something. WoW! Wish I had that recipe!
Mexican in Seattle
El Puerco Lloron - The Crying Pig - in the Pike Place Market. My hair dresser is from Mexico and he agrees this is one of the most authentic Mexican places in Seattle. Also Malena's Taco Shop - they have MUCH more than tacos - on Queen Anne is run by a brother/sister team from Mexico; their food is pretty good too. And they are sweet people. Here is text from one patron I saw online: Malena's, located in a small strip in a residential part of Queen Anne, will please everyone in the family. It's helf-concious, but not sparse; it's authentic, but not puritanical. And, of course, it tastes great.
On my visit, I had the veggie burrito ($7). It was a rainy day, but with laughter from the staff and the Mexican radio buzzing, staring out at the drizzle was no big deal. And the food was warm and lovely. Even though I was on my own that day, a generous serving of salsa and chips was provided. Salsa was smooth and creamy, with a pleasantly soupy consistency.
The veggie burrito was also excellent. The tortilla was pleasantly crispy and the ingredients were fresh. Rice was made to perfection, and the vegetables complemented each other wonderfully.
Complaints? Two, and minor. The onion provided a little too much "kick" on some bites. Also, I had to re-order my Coke because the servers, while very friendly, are not all fully fluent. And, of course, this is unlikely to please those looking for flavors they've never experienced before.
Overall, though, Malena's is a great little place and provides a warm splash of flavor on a grey Seattle day - or a sunny one, for that matter.
Where to buy fresh lavender and nettles in Seattle?
I realize I'm replying to an old post, but Penindaba grows it in the San Juan Islands and just opened a store in downtown Seattle - here is their text ...
On 1 May 2007, the first off-island Pelindaba Lavender Gallery opened in in the heart of Seattle's Downtown Retail Core. This elegant urban store is located at the 6th & Union corner of the upscale City Centre building (aka US Bank building) within a two block radius of the Seattle Convention Center, the city's leading hotels (Fairmont Olympic, Sheraton, W, etc ), the Washington Athletic Club, several of Seattle's largest (and tallest) office buildings, and the Westlake Center and Pacific Place shopping center.
Brunch for Mother in Seattle or Bellevue
We are looking for a place to take our 83-y.o. mother on her birthday. She likes refined dining. Breakfast, brunch or lunch. We live in Seattle and she is in Bellevue, so either side of the lake would work. Thanks all for your help.
Baltimore Chowhound visiting Portland and Seattle
I don't know if you have wheels or not, but two quintessential Seattle restaurants are Ray's Boathouse - rays.com - and Salty's on Alki - saltys.com. Both have local seafood. Upstairs at Ray's Cafe (no reservations) is much more economical (and fun). Always ask about parking in Seattle. If you like fish and chips by the beach, go to this little place by Golden Gardens called Little Coney Island - simple but good and good prices. (Not Shorty's Coney Island.) Then walk on the beach and enjoy sun, sand and seagulls. It's beautiful and you won't believe you're so close to downtown Seattle. http://gocitykids.parentsconnect.com/comments/list.jsp?start=0&id=30073&area=182.
Famous dishes from famous movies!
. . . lobster . . . or mashed potatoes
poor Darryl!
Fresh Spring Rolls
We went to Green Leaf last night for about the 3rd time ... as always the fresh spring rolls, both vegie and with shrimp (we always get one of each!) are fantastic. I am so glad for the tip. Also the food there in general is a cut above, as is the wait team. Thanks everyone for this tip!
Need a tasty fish recipe to convert a non-fish eater!
Fish tacos are wonderful - all those flavors kind of mask the fish. Use sole or tilapia - ask your fish monger at the store what he/she would recommend. Great tip: If using frozen fish, thaw it out in milk in the refrierator; when thawed, pour off the milk and rinse the fish under cold running water to remove any milk residue. The fish will be "sweeter" from the milk, and the milk will absorb any "fishy" odors. Don't use too much fish at first (in your tacos) ... but gradually add more and more. And soon, you'll wonder what all the fuss was about! Good luck!
aluminum foil with citrus
I grill (poach really) salmon in an Asian-inspired orange/lemon sauce in an aluminum foil "boat." I'm wondering if I should be using something other than aluminum (just how much aluminum is leaching into the food?) with all this citric acid. I'm looking for recommendations; the only thing I can think of to use on the grill is an iron skillet. Any other helpful suggestions are greatly appreciated as I just don't think I can do the aluminum foil thing anymore!
