Seattle Favorite Tom Douglas will add to his stable of restaurants by opening "Lola" sometime in June.
From the Seattle PI:
"We'll be playing with Greek food," says Douglas, describing the cuisine at his proposed 100-seat restaurant and bar. Here, he says, "We'll be mingling Northwest products in the Greek style," offering "simple, clean flavors" — and such specialties as grilled whole fish, de-boned for finicky customers at a very visible dining-room carving station.
I'm already drooling in anticipation.
It's where I first became a snob. When in my reckless youth, I was known to choose drink over important things, such as college, responsibility and credit ratings. But the choices for beer that I had around me were abominable. Quickly I developed a palate for lager. When my friends were drinking Budweiser, I was drinking Heineken...when my friends moved on to Heineken, I moved on to Moosehead. I didn't consciously do this... I was simply looking for a beer that tasted better than the last one.
Although you probably won't get me to admit this in person, I owe a fair amount of my palate to beer. I wanted something better, I looked for a beer that tasted as good as it promised. I refused to take beer for granted.
Unfortunately, we Americans have taken beer for granted. Back in the mid seventies, there were only 40 breweries left in the United States. And they mostly brewed the same type of beer - pilsner lager. For those of you not in the know, pilsner lager is essentially the one type of beer that's known for not having any unique characteristics. One bottle is usually the same as the other. In our American desire for conformity, we conformed diversity right out of the marketplace. The number one beer in the mid seventies? Pabst Blue Ribbon.
Oh the horror.
Luckily we, as Americans, have evolved from that horrid part of our history. Microbreweries were founded and flourished. The marketplace demanded choice, and innovaters and importers were more than happy to respond in kind.
Now we have Ales, with their bitters, pale ales, porters, stouts, barley wines, trappist, lambic, and alt. We have lagers, with their bocks, doppelbocks, Munich- and Vienna-style, Märzen/Oktoberfest, and the famous pilsners. We have Wheat beers, Dry beers, and Ice Beers. In short...we have variety. Which is what we should have had 30 years ago.
Truth be told, I've been looking forward to researching and reporting on beer. I stopped taking beer seriously about the same time I decided to take my life seriously. I've longed for the reclamation of my youth, and perhaps beer can be the elixer. Expect more on beer in the coming days and weeks, including recipes, taste tests and excursions to some of the plethora of microbreweries that are in the Puget Sound area.
Cheers!
The image to your left is a unique contraption, bound to make the makers of *censored*tail weenies, cheap hotdogs, and White Castle Hamburgers very nervous. It's a tool that will allow you to determine the DNA composotion of any meat product and alert you to any animal present or not present. From the makers website, they state:
"...for the first time, the bioMérieux FoodExpert-ID Array is being used to detect DNA sequences specific to an animal, allowing species composition to be determined, safeguarding the purity and authenticity of food products."
This is a cool toy.. and I want one. (Thanks boingboing!!)
Combine raisins, currants and 1/2 cup bourbon in small bowl. Soak for 30 minutes. Drain.
Preheat oven to 375°F. Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9x5x3-inch glass loaf baking dish.
Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.
Melt butter in top of double boiler set over simmering water. Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160°F, about 1 minute. Remove from heat.
Cut hot or warm bread pudding into 6 slices. Transfer to plates. Spoon bourbon sauce over each portion and serve.
Makes 6 Servings.
Last night, I had the second gym meal that I've had this week.
Wait, you don't know what a gym meal is?
A gym meal is not a specific type of cuisine, nor a tye of food. Rather, it is a meal that makes you decide right then and there that you have to join a gym. It is a meal that fulfills your appetite so well, that you end up feeling guilty that you have gorged yourself on such a basic little pleasure as food.
Last night, I thought I was doing fairly well. I try to keep my gym meals down to one a week, that way I don't consume myself with guilt too often. Earlier in the week, I had a wonderful meal at Kim Chi Bistro, a little Korean joint hidden in the far recesses of Broadway Alley.
And I indulged.
It's not difficult to indulge on Korean food, especially when tradition has it that they give you six side dishes (of various tofus, kimchis and seaweed salads. But I added to the festivities by gettign some dumplings. "It'll be fine," I thought. "After all, I'm allowed one gym meal a week."
But then there was last night... a mere two days after the Kim Chi Bistro Massacre (Bi mi Bop is something that shouldn't be missed, by the way), I found myself with Tara on Queen Anne's Hill, indulging in tempura and Sushi at Sam's Sushi. Normally, I can handle sushi, but adding tempura on top of it, and well... I was on my way.
But then it was suggested...not by me...that we should have dessert. Elsewhere.
I've come to the conclusion that one of the many variables that defines an epicure, is the ability to stop at more than one restaurant in the course of an evening, in order to complete the dining experience.
So I found thinking as we drove to Capital Hill to B & O Espresso for dessert. Tara had a hot drink called teh Milky Way (a little sweet was the response) and I had an Vanilla Italian soda with a touch of cream. We then split a piece of Sour cream Lemon pie. It was worth it.
But now? Now I am quite sure that I need to join a gym.
802 views • Categories: Announcements 
I'm normally not one to shill for corporate franchises. I have no use for the Wendy's or McDonald's of the world, nor do I really like the food/service/philosophy of TGIFriday's or Appleby's. However, my exception to this rule is with ice cream. So every year, around this time, I get excited. Why? Because two ice cream companies have free ice cream cone giveaways.
Ben and Jerry's and Baskin Robbins are giving away free cones on consecutive days. This makes next week sort of a national holiday for ice cream fans nationwide.
First, on Tuesday the 27th, Ben and Jerry's is having their annual "thank you" tradition where they give back to their dedicated customers, by ditributingn free ice cream cones (and scoops) between 12pm and 8pm. But because this is an election year, they have also teamed up with Rock The Vote to help register new voters. Starting on Free Cone Day, you can register to vote at selected Ben & Jerry’s scoop shops up until the deadline fir voter registration (varies according to your state of residence).
Then the following day, Baskin Robbins will have their free scoop night. Between 6pm and 10pm, you can go to any of your local Baskin Robbins locations and choose from one of their 31 flavors to enjoy as your heart desires. Baskin Robbins will also use the day to help make donations to First Book. First Book is a national non-profit organization that provides children from low-income families with their first new books.
So go to these two franchise operations next week, and help encourage their social responsibility by regsitering to vote, giving back to the community and enjoying some free ice cream.
696 views • Categories: Food, Seattle, WA - USA, Restaurants, Restaurants, Restaurant Reviews 
Cayenne Restaurant
1100 Broadway Ave.
Seattle, WA 98122
206-204-1188
Let me admit to a bias I have:
I am wary of restaurants based in hotels. If they are not lacking in quality, then they are overpriced for the food you are getting. I am sure some of this has to do with growing up in western Pennsylvania, where second-rate restaurants were found at the various Holiday Inns and Howard Johnson’s throughout the area.
So when I found out a new Mexican place was attached to the Silver Cloud hotel on Broadway here in Seattle, my old fears began to haunt me. "No!" I decided. "I will not let the hotel bother me! I will rate the merits of their food on their own!, I will not be afraid of this place!"
Sadly, my fears were warranted.
I probably would have been less disappointed had the place not set their standards higher than your typical Mexican restaurant. But by attempting to serve an "upscale" Mexican cuisine, they may have been aiming at at target that was difficult for them to meet.
For example, the appetizer entitled "Salsa trio" was not a bad idea... simply chips with three different types of salsa (traditional, tomatilla, and a tasty pineapple/habanera concoction) that would have worked if the chips had not been stale, indicating that these chips were not made on site (as they are at other places throughout the city).
Also missing the mark was the chilled avocado soup, which was completely lacking in any avocado taste, or even the slightest hint of cilantro (which the menu promised). Instead, it carried a peculiar metallic taste which suggested that the soup was canned.
Things looked up only slight for the main courses. The Mole Poblano was a disappointment I suppose, as I had difficulty distinguishing any unique tastes in the mole itself. The chicken was a tad dry, and was not helped by the mole at all. Much better was the Dos Equis Carne Asada, which was basted in Ancho chile butter and served with Drunken Beans. The Beef was moist and tender, and the Dos Equis Marinade gave it a deep oaty undercurrent, which wasn't bad. It wasn't drop-my-fork-oh-my-god-is-this-delicious good, but I was not unhappy with it. However, the Drunken beans did suffer from "heat lamp" dryness, which was only saved by the broth from the Carne Asasda.
The Mexican Torte was not too bad. Eating a hot chocolate cake, topped with whipped cream while sitting in a cream base of chocolate, cinnamon and peanuts was certainly nice, but not groundbreaking. It did add to my impression that the management set high standards for the place, but compromised on them when they almost reached them.
And that's what makes this place such a disapointment. It could have been better. Certainly the menu indicates that they wanted to do something different and unique. But they settled for adequacy (and below in some cases) in their execution. The place has over looked the little details. Certainly there are cayenne dispensers on each table, which is cute, but unnecessary. Had they provided an ice tea that wasn't over steeped, I would have been better pleased. Even their breakfast of poached eggs over corned beef was a disapoinment. I don't care where you cook, poached eggs need to be runny, even if only a little.
It's the overall disapointment of the place that makes it so hard to recommend. There's really no reason to come here, especially when they are charging between ten to twenty five dollars for their entrees. There are simply better places to eat in Seattle.
Which brings me to why I have my bias against hotel restaurants. They have a built in clientele due to their residents. They may never get repeat customers, but they don't have to. Someone new will always be checking in. There's no need to provide better food...just adequate.
So new people may be trying this place. But I won't.
370 views • Categories: Site information Major thanks to Tara for taking time out of her schedule to clean up and update this site (as well as the goings on behind the site).
There is one new update that you all should be aware. Due to some folks anonymously placing spam for porno sites in the comments, I am now requiring that one has to be registered in order to leave a comment. This way, I don\'t have to spend any time deleting unwanted comments.
Sorry for the inconvenience...but all it takes is one bad apple, eh?
781 views • Categories: Events Time to eat out for a good cause!
It's the 11th annual Dine out for Life. When you eat at one of the following restaurants listed below on Thursday, April 29th, 30% of your food bill will go to programs & services of Lifelong AIDS Alliance.
I could not encourage Seattle residents more to go out and support this cause!
The restaurants involved are:
What do you do with pests such as squirrels and rooks? According to The Guardian one should simply eat them.
They write:
"The endangered red squirrel has a foul gland next to the kidney which ruins its taste. The greys, however, are sweet and succulent. You need four per person - not because they are particularly small, but because they are surpassingly delicious, redder and more gamey than rabbit, but less pungent than muntjac or hare. "
*Looking out my apartment window* Hmmm....
As I stood at my counter last night, straining my left hand by trying to knead the dough in the metal bowl, I thought to myself just how much some of us take breads for granted. As I mentioned in a previous post, most grocery stores have very few artisanal breads, preferring the shelf life and profit margins of the bagged sliced breads. When you go into some restaurants, the breadbasket is oftentimes an afterthought. If they give you bread at all, it is often stale and tasteless; usually some version of an Italian loaf or French concoction purchased from an outsourced bakery.
It's a shame really. Bread shouldn't be taken so lightly.
In my research, I have come to the belief that bread is probably one of the most important foods on this planet. In some cultures, the word "bread" is synonymous with food. It's the primary way that nutrition is delivered for many peoples on this planet.
It's an efficient means to deliver carbohydrates, which has lead some to hypothesize that a community's social development is based in some part to their ability to eat well, even in the seasons in which hunting and/or fishing is minimal. The ability to store grain and make bread throughout the lean months certainly helped in this regard.
And bread certainly has its place in history. The Egyptians loved their bread and more than likely came across the idea of adding yeast to the process. The Romans developed one of the first welfare programs in history by trying to ensure that the poor had bread to eat. The French had bread riots in the 1770's. When Marie Antoinette famously uttered "Laissez-les manger du brioche.", she wasn't talking about cake, she was talking about bread. Even our own food quality control systems today can be traced directly back to the Baker's guilds that evolved to ensure that the consumers of the middle ages were getting what they paid for.
It's now difficult for me to look at bread in the same way anymore. If given lifeless, tasteless bread at a restaurant, I now simply sigh and think to myself "They don't get it" and I apologize for their ignorance to any ghosts of the past that may be listening.
But if I get good bread at a restaurant, my expectations are raised. "Here", I think, "is a place that has given thought to all aspects of the meal. Here is a place that knows!"
I will admit though. Making dough at home can be a pain in the tuckus. Without a dough mixer (which I do not have...yet), it's long, arduous work. And you have to have plenty of time. In our "I want it now" culture, making bread is easily tossed aside. Instead, they run to the supermarket, and purchase loaves of bread that are only slightly better than cardboard. Think I'm kidding? Pick up a loaf of sliced whole grain bread and compare it to a similar recipe made at your local bakers...if you're lucky enough to have local bakers that is. Do a taste comparison. If you don't have an epiphany during the comparison, I pity the folks who have to sit at your dinner table.
Am I being smug? Hell yes. But I can afford to be. I have raw pizza dough, hand made by yours truly, rising in the fridge. I have frozen bread dough in my freezer. I have three decent bakeries within walking distance from my apartment. I can afford to be smug. After all, I have good bread at my fingertips.
I really enjoyed making this pie for some reason. Although I am having problems making a solid crust that holds, the taste of this pie in wonderful. The coconut milk makes a great deal of difference.If youw wish to see the original recipe, it comes from the May & June 2004 issue of Cook's Illustrated. Have fun!
Crust
Filing
Whipped Cream and Grnish
1. For the crust:Adjust oven rack to lower middle position and heat oven to 325 degrees. In a food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; the process until powdery, about 5 seconds.Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pieshell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.
2. For the filling: bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium high heat, stirring occaissionally to ensure the sugar dissolves. Whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup of hot milk mixture over yolks; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixure in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into colled pie shell and smooth surface with rubber spatula; press plstic wrap directly against surface of filling and refrigerate until ifirm, at least 3 hours and up to 12 hours.
3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
Alfred Paraf received a patent for the first commercially viable margarine manufacturing process: 1873
The Echo Farms Dairy of New York began selling milk in glass bottles, the first in the U.S. : 1879
Chocolate milk powder is patented by Casparus van Wooden of Amsterdam - 1828
"Twinkies" go on sale for the first time. - 1930
TV dinners are introduced. -- 1954
When I first moved out here, and starting looking into the history of Seattle, I was told that there was precious little of it out here. After all, Seattle wasn't founded until 1852.
Pardon me? Hey, I'm as ignorant of Native American History as most WASP's out there, but even I know that there is history here far earlier than when the first white settlers decided to call this place home. The name of the damn city comes from Chief Seattle for cryin' out loud!
Just for the record, there are dozens of tribes that are/were based in the Pacific Northwest. The Emerald City itself sits on the land that used to be the primary home for the Dwamish and Suquamish tribes since at least 600 AD. The populations of all the Pacific Northwest tribes took a huge hit in the 1770's when the Spaniards introduced small pox into the native populations.
If you want to know about teh History of the Native Americans before the white man arrived, Arthur C. Ballard documented some of the oral history. Also refer to any of the tribes that are still in existance today.
215 views • Categories: Food I looked into Tara's eyes and spoke.
"They WHAT?"
"They didn't like your bread...said it was too crusty."
"It was a BAGUETTE!"
It's the first time I've ever been annoyed at how someone judged anything I made. Usually I know beforehard whatever I cook is good, bad, or indifferent and can take all criticism accordingly. But for some reason knowing that complete strangers had dissed what I thought to be a half-way decent attempt at french bread irked me.
The snob in me immediately dismissed their opinions. "Feh, what do they know, they Wonder-bread eating blasphemers!" I felt marginally better in feeling superior, but not much.
There were apparently two things going on at play here. One, they had no vested interest in protecting my feelings. Had they known of me personally, they may have been a little more careful with their opinions.
Truth now... how many times have you eaten something made by a friend or family member, and you swallowed it down with as much will and grace as you could muster in order not to hurt feelings? The worst dinner I ever had in my life came from a girlfriend who made crunchy spaghetti and topped it with a marinara that could best be described as thickened water with a hint of tomato. But yet, I ate all that was put in front of me, afriad that not finishing it would hurt her feelings.
And then there was the curried-cheese burrito incident, where it became apparent that the author of a burrito recipe mistook "Curry" for "Cumin" . Try shoveling that down your mouth without grimacing. Luckily, the cook of that meal (who shall remain nameless to protect their stellar reputation) took a few bites and gave a quick glance across the table. "Well... that could have been better", they said. It's easier to say a meal is bad when the chef gives you the go ahead.
But what about when something is supposed to be cooked as planned? We live in a culture that encourages sameness. Every load of bread one buys is supposed to be the same as the every other loaf of bread. Visualize a loaf of bread right now, and if you picture it sliced and in a plastic bag, you've been conned! Bread is supposed to have nuance. One loaf is not supposed to taste like every other. A friend gave me a piece of store bought wheat bread, and the only discernable difference between this slice of bread and a slice of Wonder bread white was the fact that it was brownish-tan instead of white.
It's the concept of uniformity which has me so irritated. Are we so afraid of change and/or diversity that we demand a level of sameness throughout the basic staples of our lives? Ancient Egypt had dozens, if not hundreds of different kinds of breads. They put everything from Honey, to olives, to even oysters into their breads.
And what do we have? Go to the bread aisle in your supermarket, and count just how many different products we have. White bread, in the form of sliced and in the form of hamburger and hot dog buns make up over 50% of what's out there.
What does this all have to do with the fact that Tara's coworkers didn't like my baguettes? Well, nothing really. But for some reason I get great pleasure in believing that they are culinary heathens, not yet ready to move beyond their sliced bread and velveeta cheese world.
But what if, perchance, my baguettes where less than good?
Nah! It could never happen.
360 views • Categories: Site Philosophy This site, in it's three month existance, has been mostly about food. I will still keep up with food, and read, research and write as much as I can and desire to on that subject. But I have also desires to write about places I visit, hoping someday to be a travel writer.
As such, I will be adding more travel/historical entries on areas I visit. Since my budget is somewhat limited (as is my time), I will at first be focusing on teh Pac NW, particularly Seattle (since it is my new home town). Hopefully I will be able to develop a strong writing style around this interest I have in both food and writing. This site was designed in order to foster that style.
Thanks!
-Kate
This here recipe also comes straight out of The Bread Baker's Apprentice by Peter Reinhart.
1. Remove the pâte fermentée from the refrigerator 1 hour before making dough. Cut it into about 10 small pieces with a pastry scraper or serated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
2. Stir together the flours, salt, yeast and the pâte fermentée in a 4-quart bowl. Add the water, stirring until everything comes together and makes a corase ball. Adjust the flour or water as needed, so that the dough is neither too sticky nor too stiff - though it is better to err on the sticky side, as it is easier to add flour during the kneading of the dough.
3. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead. Knead for about 10 minutes, or until the dough is soft and pliable, tacky but not sticky, and all the pre-ferment is evenly distributed. The dough should register between 77° to 81°F. If the dough seems properly developed, but is still cooler than 77°F, you can knead a few minutes longer to raise the temperature. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with the oil. Cover the bowl with plastic wrap.
4. Ferment at room temperature for 2 hours, or until the dough doubles in size. If the dough doubles in size before 2 hours have elapsed, knead it slightly to degas and let it raise again, covered, until it doubles from the original size.
5. Gently remove teh dough from the bowl and transfer it to a lightly floured counter. Cut into three pieces, beign careful to degas the dough as little as possible. Shape pieces into baguette loaves.
6. Let the loaves sit at room temperature for 45 - 75 minutes, or until the loaves have grown to about 1½ times their original size.
7. Prep the oven for bread baking. Place an oven rack at the highest location, placing on it an empty steam pan (I used an 8 x 11 cake pan- Kate). A second oven rack should be set in the middle or lower part of the oven. If you have a baking stone, place it on the second oven rack. Preheat oven to 500°F. Score the loaves as you desire.
8. Generously dust a peel or back of a sheet pan with cornmeal and very gently transfer the loaves to the peel or pan. Transfer the loaves to the baking stone (or bake directly on the back of the sheet pan). Pour one cup of hot water into the steam pan and close the oven door. After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30 second intervals. After the final spray, lower the oven setting to 450°F and bake for 10 minutes. Rotate the loaves 180-degrees, if necessary, for even baking and continue baking until the loaves are a rich golden brown and register 205°F at their center. This can take from 10 - 20 additional minutes, depending on the oven, and how thin the loaves are.
9. Remove the loaves from the oven and cool on a rack for at least 40 minutes before slicing or serving.
This is a starter dough for French Bread. You can also use this starter in Pain de Campagne or Pane Siciliano. This here recipe comes straight out of The Bread Baker's Apprentice by Peter Reinhart.
1. Stir together the flours, salt and yeast in a 4-quart bowl (glass preferably). Add ¾ cup of the water, stirring until everything comes together and makes a coarse ball. Adjust the flour or water as needed, so that the dough is neither too sticky nor too stiff. (According to Mr. Reinhart, it is better to err on the sticky side, as it is easier to add flour during the kneading of the dough)
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 - 6 minutes, until the dough is soft and pliable...tacky but not sticky. The internal temperature should be 77° to 81°F.
3. Lightly oil a bowl and transfer the dough to teh bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for one hour, or until it swells to about 1½ times its original size.
4. Remove the dough from the bowl, knead it slightlty to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. Keep in the refrigerator for three days, or freeze it in an airtight plastic bag for up to 3 months.
Again, this is yoru basic starter dough which you will use to start other batches of dough. Enjoy!
