Saturday, April 19, 2014

Lunch at The Wandering Goose

I recently checked out The Wandering Goose located on Capital Hill for lunch.  I was surprised by how cramped and narrow it was.  The restaurant only seats thirty people which is apparent right when you step inside.  There's no signs that say to seat yourself so I just stood there waiting.  When a tiny table by the front opened up I just slid in and waited for somebody to come greet me.  When nobody arrived to welcome me I finally spotted the sign that stated to order up front.  After ordering, a server would walk through the small space calling out names and you better listen up and raise your hand or your lovely latte is going to someone else.  Kind of a funny concept for a restaurant and if that's not enough, you get the fun pleasure of bussing your table when you're finished.  Um, for restaurant prices I kind of want someone to wait on me and pick up after me.  But nobody was complaining as they chowed down on Southern style homemade biscuits and fried chicken.  Whatever works, right?


I had a vanilla latte, an Oyster Po' Boy and a chocolate chip cookie with sea salt.  The sandwich was interesting because they did a Southern twist with a sweet chili sauce over the fried oysters.  They also used a French remoulade sauce.  The cookie was awesome but anything with chocolate usually is. 







The Wandering Goose on Urbanspoon

Monday, April 14, 2014

Monkey Bread

Monkey Bread is a perfect treat for either breakfast, dessert, brunch or afternoon tea.  While my parents were visiting last week my mom and I baked some.  Then the three of us sat down and broke bread together, sharing the sweet snack.  We ate it while still warm and it tasted so delicious.  The Monkey Bread reminded me of a giant caramel roll.  It was pretty simple to make, you just take four rolls of biscuits in the can- the recipe is even on it- and cut each biscuit into four pieces.  Then take a bag with your sugar mixture and coat each piece and put into shortcake pan or bundt pan.  After that pour melted butter and brown sugar over the top.  The result is this warm and gooey bread you pull apart that's covered in a caramel sauce.  So good. 


Monkey Bread


Prep Time: 25 minutes
Start to finish: 1 hour 30 minutes


3/4 c. sugar
2 t. ground cinnamon
4 cans Pillsbury refrigerated biscuits
1/2 c. butter, melted
3/4 c. packed brown sugar


Grease or spray 12 cup bundt pan.  Mix sugar and cinnamon in 1 gallon bag.  Cut each biscuit into quarters.  Shake quarters in bag to coat; place in pan.  Mix butter and brown sugar; pour over biscuit pieces.  Bake at 350 degrees for 40 to 45 minutes or until golden brown.  Cool 5 minutes.  Turn upside down.  Serve warm. 


Recipe from Pillsbury. 











Tuesday, March 25, 2014

Another Memorable Meal at the Harvest Vine

I recently had another delicious and memorable dinner out at the Harvest Vine.  I took some family from out of town so they could experience it.  The food is tapas style from the Basque region.  Click here to see my other post from the Harvest Vine from last summer.  Some of the items from that visit featured their seasonal summer menu, such as the Pimientos de Padrons- green peppers covered in sea salt.  The menu is always changing so its nice to come back and try new things.
Click here to see their menu.


To start, we were presented with the nightly pinxto- a red and golden beet soup.  Next, our bottle of wine arrived.  We ordered a 2011 Nexus Cosecha Ribera del Duero.  A delicious light red wine that went perfectly with our dinner.  We also ate bread and ash rubbed goat cheese with squash preserves and a blue cheese with candied walnuts.  Then the Remolachas arrived, a colorful beet salad with olive oil and sea salt.  Our waiter then surprised us with a 2008 Don PX Sherry to sip with our bleu cheese.  The sherry's a dessert wine that was syrupy sweet and not to my liking-but it was fun to try it.  He then served us the Tortilla Espanola which is a potato, onion omelet.  For another vegetable dish we ordered some cauliflower which was perfectly cooked and seasoned.  For our meat dishes we tried the Carrilleras de Vaca which is braised beef cheek with a puff pastry.  We also ate the Venado Grilled Venison and the Pato Confitado-duck leg Confit.  I loved all three dishes- each one was tender and delicious-very memorable.  Last but not least, we had some dessert.  We all shared two- the Santiago Lemon Tarte and the Pastel de Chocolate-Flourless Chocolate Cake with Espellette Ganache.  Can you say yum?  I loved every minute of our meal at the Harvest Vine and can't wait until next time.






















Thursday, March 13, 2014

A visit to Laika Lounge in Pioneer Square

Pioneer Square has a new delicious spot to eat, Laika Lounge, which opened recently.  They serve traditional Russian food and craft cocktails.  I was invited by the owner, Tatiana, to come try it out.  We sat together and chatted while we sipped drinks and ate.  I immediately loved the flow of the place-part coffee shop, part café and bar.  The restaurant gave off a European feel right in the heart of Pioneer Square. 


To start off my experience at Laika Lounge, I sipped on one of their handcrafted cocktails, The Lenin.  The drink resembled a Creamsicle and had Vodka, muddled oranges and  house-make Midnight in Moscow Syrup.  A unique aspect about Laika is they make all their own syrups for their cocktails and coffee drinks. 


I then ordered the Beetroot Vereniki.  It had sage, parmesan, poppyseed, horseradish and crème fraiche.  I simply loved it and could have eaten a second plate.  The flavors blended well together and the crème fraiche seemed liked the perfect accompany to the dish.  Tatiana had the deviled eggs which looked original and tasty with cornichon, bell pepper and pimenton.


Then it was time to give in to my sweet tooth with some Dry Cured Olive Shortbread.  I ordered mine with lemon curd and was happy I did.  Really, how can you not adore lemon curd?  The dessert also had Chantilly and port cherry reduction.  I liked how the flavors and textures blended together.  The crunchiness of the shortbread with the tartness of the lemon curd, the sweetness of the cherries and the whipped cream on top.  I also got to try some chocolate mousse they had whipped up earlier.  That was also memorable with the richness and smooth chocolate. 


Click here for more info and to see their menu. 










Laika Lounge on Urbanspoon

Saturday, February 15, 2014

Delancey

I finally got to try Delancey in Ballard and I loved my experience.  What's not to enjoy?  I consumed my three favorite things-pepperoni pizza, a Cosmo cocktail and a chocolate chip cookie with sea salt. Delancey is a New York style pizza place in Ballard and is named after a street in New York.  The restaurant is owed by Molly Wizenberg, the writer of the popular food blog Orangette.




They open at five, so if you don't want to wait for a table you need to start waiting in line at a quarter to five.  We stood in line in the rain and waited and then we scored the very last table, lucky us.  Otherwise, the wait would have been an hour and a half, Delancey is that popular.  When I tasted the pizza, I understood why.  It was the perfect consistency of cheese and a ton of pepperoni.  The sauce was mild with just the right amount on the perfectly thin, charred crust. This pizza may just top my favorite pizza ever and I've eaten a fair amount.  My husband had a pizza with anchovies and he drank an Old Fashioned.  I drank a cosmopolitan with pomegranate juice which tasted delicious, too. 




To end the meal on a sweet note, my husband and I shared the Chocolate Chip Cookie with Grey Sea Salt.  This was also one of the best cookies of my life.  I loved the sea salt with the chocolate.  The center of the cookie was soft with melted chocolate and the outside nice and crisp.  The perfect cookie, really. 



















Delancey on Urbanspoon

Thursday, February 13, 2014

M&M Bongo Bars

In honor of Valentine's Day tomorrow I made Bongo Bars with red, pink and white M&Ms.  Bongo Bars are cookies but in bar form.  My mom made these a lot when I was growing up but with chocolate chips.  I made them this time with mini chocolate chips and the M&M's.  The important thing is to not over bake so they'll be soft and gooey.  Also try not to eat the entire bag of candy after opening them or you won't have any for your bars!



Bongo Bars

2/3 c. butter
2 3/4 c. flour
3 eggs
2 t. salt
2 1/4 c. brown sugar
2 1/2 t. baking powder
1 package M&M candies
1 c. chocolate chips

Melt butter; stir in sugar.  Cool.  Add eggs one at a time while beating.  Stir in dry ingredients and then candy and chocolate chips.  Spread in a greased 13x9 pan and bake about 25 minutes at 350 degrees.












Wednesday, February 5, 2014

Dick's Drive In

Dick's Drive In is a Seattle institution.  They just celebrated sixty years.  I love their fries that are cut daily by hand, the ice cream shakes that are creamy and individually whipped and the burgers are awesome.  I get the Deluxe which has two patties, cheese, lettuce and this really good mayonnaise and pickle relish.  The price is right, too.  The Deluxe burger is only $2.70 and you can't argue with that.  The singer Macklemore even filmed a music video, White Walls, on the roof of Dick's location on Broadway.  Dick's have six locations in the Seattle area.  Check it out if you've never tried it!

You can't go wrong with the Deluxe burger, fries and a chocolate shake from Dick's.







 
Dick's Drive-in on Urbanspoon