Back again…

Pinot Gris again.  Can’t seem to get enough of it. Recent experience with Cooper Mountain’s wines persuaded the purchase of this bottle.  The 2015 Cooper Mountain Pinot Gris has concentrated citrus notes of lime and orange blossom.  The wine’s high acidity is balanced by the round palate and full weight of the body.  It finishes with…

Sunchoked

Piles of these odd looking beauties can be found all winter long at the Seattle farmer’s markets.  Beneath their warty exterior is a potato like root vegetable that makes an exquisite soup. Again this recipe is proportional. Sunchokes 2 pounds, peeled and rough chopped Garlic 2 cloves, minced Shallot 1 minced Onion 1/2 minced Stock…

Pinot Gris Pairing

Friday night take out called for a robust wine of character that could balance sweet and spicy flavors.  The white wines of Alsace, Germany, and Austria are touted as go to sources for wine pairings with Asian cuisine.  The wine’s naturally high acidity make them all around food friendly.  Their unique mix of flavors coupled with…

Kisaku

Dinner out at a local favorite. Kisaku sits on a stretch of commercial properties deep in Greenlake’s Tangletown community.  Its closest neighbors, Mighty-O donuts and Zika Coffee Roaster, have an equally rabid following. The spacious interior provides ample seating with table and sushi bar options.  It’s always fun to sit up at the bar to…

Chunky chunky soup

Leave the blending for another night. Yukon potato, 6 medium dice Leeks small dice Onion, 1/4 minced Rosemary, 1 small spring Bay leaf Stock, 3-4 cups Sweat the leeks and onion.  Once they are soft add the diced potato.  Cover with stock.  Add the bay leaf and spring of rosemary.  For easy clean up the…

Winter’s grip

It may not feel like things are shifting.  There are imperceptible changes ticking the clock closer everyday to spring, sunshine, and the first wave of crisp green vegetables.  The tulips at the market on Sundays is one of those signs. For the time being winter maintains its icy grip.  That means even salads are hearty…

Spiced lamb

Enough leg of lamb remains for a substantial stew.  Looking for a different flavor profile I hunt through the spice drawer for inspiration. I emerge with Ras al Hanout and tumeric in hand.  The idea for a Moroccan spiced ‘tagine’ taking shape. Tomato puree 2 cups Stock 2 cups Ras al Hanout 2T Tumeric 1T…

Goldfinch

Brunch downtown at the Four Season’s Goldfinch offers abundant options.  All of the friendly faces are there: omelet, eggs benedict, pancakes.  All with mouthwatering descriptions. All equally up to the task of settling rumbling bellies. After spying the spread of shellfish on the way to our table I chose to stick with a seafood themed…

(Medium) Well Roasted

Roasts always go a long way towards pleasing a crowd. Tonight, boneless leg of lamb well seasoned, slathered with fresh herbs and lemon zest, and then allowed to roast until medium well. While heretical to some, I find this cut rather chewy if cooked for less time.  The results were still succulent and not lacking in…

Bland to grand

I take no credit for the raviolis.  Picked up on a grocery run for a night when it would be all to easy to make the call for take away.   The pumpkin had been roasted a few nights before with plans for soup.  The mushrooms were nothing exotic – simple brown criminis. This was…

Sandwich Bliss

I cannot remember the first bahn mi I ever enjoyed.  But, I do recall that first wallop of intense flavor.  It was Like nothing I had experienced before. There was a lot going on in one sandwich. The sweet floral greenness of the cilantro mixed with the crunch of the pickled veg.   The drilled pork redolent…

Around the bend

An inprompteau dinner sparks an old memory… Tuscany has no shortage of iconic drives.  There are meandering highways and byways that carry tourists and locals alike from one historic hill town to the next.  One particular drive will take you from Montalcino through the Val di Orcia to Montepulciano. It was out for pizza that…