Sweet Potato "Nachos" - A Texas recovery food

Zack and I recently returned from a wickedly delicious trip to Texas for our 9th anniversary.  When you tell people you are going to Texas for your anniversary, you get some wierd looks and a lot of "hmmm, what made you choose THAT location?"  Well, let me tell you.  We visited Austin, San Antonio and the Texas Hill Country and had an epic foodapalooza!  Not to mention the wonderful and unique sense of place that is only Texas and then again, each city and region is so individual too.  

In Austin, we wondered along South Congress and had a very rare experience for us.  Enjoyable shopping!  Very interesting stores - local and well curated and no chains.  We both got some new duds that we're really happy with.  Our dining over 3 days ran the gamut from the un-freaking-believable Trailer Park taco and Green Chile Queso at Torchy's Tacos, to the refined and delicious Japanese flavors at Uchiko, to spending 3 hours in line for the alledged best BBQ in Texas at Franklin  Certainly incredible, the best I've had!  Highly recommend all these experiences.  We also had one of the best burgers of my life at a strange Zombie dive bar on the 6th street promenade.  Casino el Camino's Amarillo burger will be burned in my taste memory for a very long time.

In San Antonio, we stayed on the absurdly touristy but still mildly pleasant Riverwalk. 

San Antonio is home to massive amounts of Tex Mex and Mexican food and lots of it is mediocre from what I've been told.  Fortunately we had great recommendations from a friend and hit up Soluna for phenomenal enchiladas and Acenar for nachos.  One of our favorite spots in San Antonio is the Pearl complex, home of the Culinary Institute of America San Antonio.  Great shops and restaurants and a Saturday Farmers Market.  Kinda felt like being in the Bay area actually.  I also ate a ridiculous muffin top at Broadway Daily Bread.  Late nights were all about the downstairs lounge at the Hotel Havana.  So dark and sexy that I could barely see the Banana Bread French Toast with Cajeta ice cream and caramel crusted pecans that I ordered for dessert.  That's okay.  I could taste it.  and it was transporting.  

Hill Country Texas is home to something you may find surprising.  Wine Country - and lots of it.  We meandered the adorable main street of Comfort, Texas and tried Bending Branch Winery's tasting room.  The Tannat grapes in the eponymously named wine they make are grown only in Texas and is deeply reminiscent of raisins and finished for days.  Each sip of this wine was slightly different and not always pleasant, but quite an experience. Enough to check a bag so we could bring home a bottle. Fredricksburg is just 30 minutes from Comfort and lined with dozens and dozens of Texas style shopping and restaurants.  Too touristy and busy for our taste but fun nonetheless.  The Museum of the Pacific War there was incredibly well done.  We didn't even go in and we were impressed.

Overall, Texas, we do heart you, and look forward to returning one day.  

Now, I'm sure you're not confused about why I'm eating sweet potato nachos today.  Texas was not kind to our waistlines.  All worth it, but I came home truly craving vegetables and nothing but.  Still craving those Tex Mex flavors though, I took some inspiration from a great recipe from my friend Ashley and we've eaten it twice in a week.  They are really delicious.  I would honestly rather eat them than regular nachos.  At least this week.  Give um a try!

Sweet Potato "Nachos"

Serves 2 for a main course and 4 as a side

3 large sweet potatoes

1 tablespoon olive oil (or more if you want)

kosher salt (I like a lot of salt)

1 can black beans (or skip these if you wish)

1 garlic clove

1 teaspoon ground cumin

Pickled red onions

Pickled Jalepeno

Greek yogurt or sour cream

Chopped Cilantro

Pepitas

Cojita cheese, if you wish

Preheat your oven to 425 degrees.  Line a large baking sheet with parchment paper.

Cut the sweet potatoes in half lengthwise and then crosswise and then into skinny wedges.  Toss with 1 tablespoon olive oil and 1 1/2 - 2 teaspoons kosher salt.  Spread on baking sheet and baked for about 45-50 minutes, turning once.  They should be soft inside and crispy and brown in parts outside.  Feel free to broil them for a couple minutes at the end if you want more crusty bits.

While they are roasting, make your black beans.  In a food processor, dump a can of drained, rinsed beans, 1 garlic glove, 1 teaspoon cumin, 5-6 pickled jalepenos, a generous pinch of salt and whatever else you'd like.  Puree to a desired smoothness.  

To serve, warm the beans and split them between two plates. (or serve them family style on a platter). Top each with half the roasted sweet potatoes and sprinkle (in whatever quantity you desire) with pickled red onions, jalepenos, sour cream, cilantro, pepitas and cojita, or honestly, WHATEVER you want!  Enjoy!

Inspired by India

What next?  In so many quiet moments throughout the day, it is quickly where my mind goes.  On January 27th,  I returned from eleven days in India.  The first eight of them were spent visiting the ministry sites of an organization called Share in Asia.  It began 18 years ago as the American arm of a 70 year old ministry based in Southern India.  They plant churches, build and run orphanages and schools in the poorest areas as well as widows homes and lepers homes .  They participate in mercy outreach of every kind.  Each day of those eight I saw desperate need and overwhelming joy, often in the same moments. Children laughing with joy as they ate what may be their only good meal that day, provided by the school.  Girls orphaned by the Indian ocean tsunami of 2004, beaming with smiles as they danced and sang, secure in the provision of their orphanage.  It is the children that hit us the hardest.  They are the most vulnerable.  We can't judge them, which would create distance from their plight.  They are the clearest victims, yet with the purest thankfulness.  And it was at the orphanages and schools of Share in Asia that I saw the most hope.

My husband Zack has traveled to Haiti on a mission in the past and offered me some knowing advice before I left; ”Remember, God hasn't blessed you to feel guilty."  Those words floated in my mind as I faced so much need.  So why has God blessed me?  Why do I have everything I need and more?  I am blessed to be a blessing.  We all are.  I've known this for a very long time - it is how my parents lived.  I have haltingly and very imperfectly operated from this perspective for most of my adult life.  But India brought a whole new application of that truth.  In India, my eyes saw poverty and need on a whole new level, coupled with the power of help and hope to change lives, and the impact of relatively small contributions of time and money. I'll never be able to unsee these things.  I'll never get the little girl out of my mind.  We pull off the bumpy, crowded road to buy a snack of fresh coconut and we meet her. She is 2, maybe 3.  She lives in a tent made of a tarp with her brothers and sisters. I don't know where her parents are.  She has no clothes.  We buy them all giant wedges of watermelon for pennies.  She stares over the top of hers, its wider than her precious head.  Eyes fixed on mine while she eats.  Here she is with the other children.

Every child is precious.  Made in the image of God with dignity, value and worth.  If I have blessing, is it not for her?  Is it not for whomever God puts before me?  For my husband, for my friends, for family, for the hurting and needy in my own community and now, for Indian children in orphanages and schools half way around the world.  I cannot begin to help them all, that much is obvious.  But I can take a step, make a change, choose to bless.

So, a few days ago, I had an idea.  A little way to help, for now.  Valentine's Day is coming up.  Ostensibly, this day is about love.  Share the Love began running through my mind.  A pop-up shop selling Valentine's treats maybe? A Valentine's gift shop?  NO!  Valentine's Day gift boxes!  Each box would contain lovely things to give someone you love on Valentine's Day, AND the love would be shared!  Every donation would go to blessing the orphans I met and fell in love with in India.  Their orphanage is in a flood prone area and was recently damaged. Their bathrooms are incredibly spare and simple.  There are so many needs.  I can't adopt those children and bring them home with me, but can I adopt their orphanage? Can I inspire others to join me in this?  I don't know where this is all leading or if its just one holiday and one effort, but I'll start right here.  I can take this step.

So, this Valentine's Day, love your Valentine well AND share the love with an orphanage in need. Every penny of your donation for this Valentine's Day gift will go to the Share in Asia Tsunami Orphanage in Southern India. 

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UPDATE!  This fundraiser earned more than $1800.00 for the Share In Asia Tsunami Orphanage!  Thank you to everyone who cared and gave!

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SHARE THE LOVE FUNDRAISER

Your fully tax-deductible suggested donation of $60 includes this gift.  (additional $20 suggested for delivery)

A Valentine's Day gift box filled with lovely things...

• Fresh cut tulips wrapped in festive tissue
• Homemade treats from me and my friends: Chocolate truffle cookies, Peanut butter chocolate bon-bons, Indian chai-spiced shortbread hearts
• Choice of:  Sozo wine, French Sparkling Apple Cider or Gourmet Coffee Beans
• A picture of the children and note of thanks for Sharing the Love
• Set in a box with lovely packaging
• A custom note from you

NOTE:  The deadline for box ordering is passed, but if you'd still like to donate any amount, that would be so amazing.  Go to www.shareinasia.org 

I'll be sure to keep you all posted on how this goes!  

Fall Flavors: Chanterelle, Leek and Speck Pizza

I'm working on a project right now that asked me to share a signature dish.  I had a a big ole moment of pause about this, because I feel like I'm always moving on to new things and not settling on any one signature.  Zack had no such hesitation however.  Pizza!  Pizza!  And you know, he's right.  Not any particular pizza, but just really good pizza, using whatever is currently inspiring.  Pizza is a palette for so many possibilities.  Right now, chanterelles are in season.  Don't miss the opportunity to cook with this rich early mushroom while you can!!  I made this pizza the other day with leftover ingredients from a day of recipe testing and then recreated it for my project.  It really is so absolutely delicious that I had to share!

Chanterelle, Leek and Speck Pizza

1 ball of pizza dough, rested and risen.
1/2 cup ricotta (homemade if you have 10 extra minutes - its so amazing)
2 tablespoons butter
8 ounces chanterelle mushrooms, brushed clean and roughly chopped
1/3 cup thinly sliced leek rounds, the white or pale green part only
4 very thin slices of speck (a smoked cousin of prosciutto)
5 fresh chives, chopped in 1 inch pieces
parmesan
extra virgin olive oil
fresh cracked black pepper

An hour before dinner, place an oven rack on the top rungs of your oven.  If you have a pizza stone, place it there.  Preheat your oven to 475 degrees.

Thirty minutes before dinner, add butter and a drizzle of olive oil to a skillet over medium high heat. Add your chopped mushrooms, a generous pinch of salt and freshly ground pepper and allow to cook for ten minutes, stirring only once or twice.  You want nice browned mushrooms, so let them sit and don't fuss with them too much.

Meanwhile, with nice floured hands, form your pizza dough into a round, stretching or rolling it to desired thinness.  Dust a pizza peel with corn meal and place your dough on the peel.  Spread with ricotta, add leeks and cooked chanterelles.  Grind some fresh pepper over and drizzle olive oil.

Slide your pizza onto the pizza stone with a quick motion.  If you've used plenty of corn meal it will slide right off onto the hot stone.  Alternatively, you could bake this on a baking sheet.

Bake for 5-7 minutes at 475 degrees.  Then turn your broiler on high and broil for 2 minutes, then using tongs or hands with oven mitts, rotate your pizza front to back and broil for another 1 minute.  Remove from oven when its got some nice dark color.

Finish immediately with the thin slices of speck, finely grated parmesan and a drizzle of olive oil. Sprinkle with fresh chives.  Serve hot or at room temperature.

Meini, Italian Semolina Honey Buns

I eat a lot of inspiring things...especially lately.  I'm deep in the process of assisting my dear friend Ashley write her first cookbook (of what I am SURE will be many) .  I help her in a number of ways, but the best one is cooking her food.  Every Tuesday or so, we spend the day working on the cookbook.  I cook from her recipes and she styles and photographs the food.  This food is inspiring.  It is delicious.  I LOVE THIS JOB.  But as you might imagine, I can't share these recipes with you.  You're going to have to buy the book.  You are really really going to want to buy the book.

So what I'm telling you is, I haven't been cooking many recipes that aren't for the cookbook, you know, recipes I can actually share.  But, on Sunday night, I wanted to bake something.  I get that itch a lot.  I got out a cookbook my Aunt had given me a while ago (thank you Aunt Ruth - its a gem!).  It's a book on Italian baking by the original head baker at Il Fornaio.  Zack and I started looking through it and it was so inspiring.  I was excited to try the breads and intrigued by a few strange cookies.  This thing called a Meini really jumped out.  It's called a bun in the recipe, but is really more of a cookie in its method, though its less sweet.  The ingredients are most likely in your pantry, with the exception of semolina, but you could use regular corn meal no problem.  Just whirl it around in your food processor for a couple minutes to grind it more finely.

The process was a little odd, so I've modified it slightly for you.  I baked these buns and took a warm bite, not expecting too much.  WHAM.  A wonderful cake like texture, a rich buttery, cornbread flavor licked with lots of floral honey.  It really surprised and delighted.  I couldn't wait for Zack to try it.  "wow" he says.  Then I needed Zack to bring some over to Ashley (who lives blocks away) so she could try it.  A text comes 10 minutes later.  "What?!!  These are magic." it says.  "Wouldn't they be an amazing base for a raspberry shortcake?" says the next.  "Genius!" I say!  Anyway, you get the point.  This is a very tasty and versatile bun.  It is sweet enough to be a part of a dessert;  not sweet enough to truly be a cookie (IMHO), so enjoy it with your morning coffee and call it breakfast, and savory enough to enjoy with a soup or salad.  Overall a special find.  And, as with any baked good, best about 10 minutes after it comes out of the oven.

MEINI, ITALIAN SEMOLINA HONEY BUNS
adapted from The Il Fornaio Baking Book
Makes 12 2.5" round buns

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt, or 1 1/4 teaspoon kosher salt
1 cup semolina flour
1 1/2 sticks of butter, at room temperature
1/2 cup sugar
3-4 tablespoons honey - your best one
2 egg yolks
1/4 cup whipping cream
3 tablespoons whole milk (or 4 of you don't use the amaretto)
1 tablespoon amaretto (optional but gooooood)
1 teaspoon vanilla extract

For the tops
1/3 cup granulated sugar
1/3 cup powdered sugar, in a sieve

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.

Whisk together the flour, baking powder, semolina and salt into a bowl and set aside.

In the bowl of your Kitchenaid or a large bowl and electric beaters, cream together the butter, sugar and honey on medium speed until fluffy, light and pale in color, scraping down sides a couple of times.  This takes 5 minutes.  Continue to beat and add the egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl.

Reduce speed to low, add half of the flour mixture and beat until the dry ingredients are thoroughly incorporated.  Beat in the cream, milk, amaretto and vanilla.  Continue to mix on low speed, add the remaining flour mixture and beat until a soft dough forms, about 2 minutes.

Turn the dough out onto a lightly floured work surface.  The dough will be sticky but try not to incorporate too muck flour as you shape the buns.  Form the dough into a circle and then cut it into 12 equal wedges.  Dust your hands lightly with flour and roll each wedge between your palms into a round golfball-sized sphere.  Place this on the baking sheet and flatten slightly into a disk about 3/4 inch thick.

Lightly brush the top of each disk lightly with water and then sprinkle with sugar.  Once all the disks are brushed and sugared, sieve the powdered sugar over the tops.

Bake the buns in the preheated oven until the tops begin to crack and the rim of each bun is light golden brown, 14-16 minutes.  Remove from the oven and let cool completely on baking sheet.  Store in a covered container at room temperature for up to 5 days.

Sticky Toffee Pudding Cakes

This past week was pretty priceless.  I got to fly to Hawaii to meet my new nephew.  His name is Liam, and he is so beautiful and whole and precious, what a blessing!  Every baby is.  He was born to my youngest brother Andrew and his wife Melissa.  He is a Navy coreman stationed with the Marines on an enormous base near Kailua, Oahu.  He married such a freaking spectacular woman in Melissa, adding another amazing sister-in-law to our family.  For three days, my Mom and I cooked for them.  We did a few other things, but didn't even go to the beach!  It was cuddle time and cooking time and it was everything I could have hoped.  For the last night of the short trip, I wanted to cook a special celebration dinner and I went all out.  I asked Melissa to choose the dessert - she has a sweet tooth that rivals even mine.  She requested something I made around this time last year, for a classic St. Patricks Day feast Zack and I threw - sticky toffee pudding.  Near as I can tell, a pudding is a catch all term people in the United Kingdom use for a dessert. This is a cake made with dates, and a wonderful deep dark toffee sauce.  It absolutely must be served with vanilla ice cream or lightly sweetened whip cream.  It is stupid good.  and just in time for St. Paddy's day!  Make it friends!

STICKY TOFFEE PUDDING CAKE
adapted from David Liebovitz
4-8 individual or 1 large pudding cake

For the toffee sauce
2 cups heavy cream
1/2 cup dark brown sugar or muscavado if you can find it
1/4 cup molasses (use only 2.5 tablespoons if you use muscavado sugar)
5 tablespoons butter
1 tablespoon whisky or bourbon
generous pinch of salt (and more to taste)

For the date cake
6 ounces pitted dates,  chopped
1 cup water
1 teaspoon baking soda
1 1/4 cups (175g) flour
1 teaspoon baking powder
1 teaspoon fine sea salt
4 tablespoons (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Preheat the oven to 350F and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.).  You can also make these individual as I prefer to do.  4 8oz ramekins (as I did), 6 6oz ramekins or 8 4oz ramekins. 

To make the toffee sauce:  Make the toffee sauce by bringing the cream, dark brown sugar,  molasses and salt to a boil in a medium saucepan, stirring often to melt the sugar.  Lower heat and simmer, stirring constantly for about 5-7 minutes, until the mixture is thick and well coats the spoon. Turn off the heat and whisk in the butter and bourbon.   NOTE:  If the sauce separates, you can fix it by whisking in another couple tablespoons of cream.  Pour half the sauce into the prepared soufflé dish or divide between ramekins and place in the freezer, and reserve the other half of the toffee for serving.

To make the cake:  In a medium saucepan, heat the dates and water.  Once the water begins to boil, remove from heat and stir in the baking soda.  Set aside for a few minutes.

In a small bowl, mix together the flour, baking powder, and salt.

In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy, at least 4 minutes.  Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

Remove your chosen baking dish/s from the freezer and divide the batter in between.
Baking times:  You are baking until a toothpick inserted into the center comes out with moist crumbs attached.
ONE  8 1/2 inch dish: 45-50 minutes
FOUR 8oz ramekins: 35-40 minutes
SIX 6oz ramekins: 30-35 minutes
EIGHT 4oz ramekin: 25-30 minutes

Remove the cakes from the oven, and let cool slightly before serving but they are best served warm!

ENTERTAINING NOTE:  I prepped all the components of this cake before dinner and actually made it after.  I love doing this.  It gives time for guests to relax and digest before dessert and builds anticipation.  Draws that whole wonderful experience out!  To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F  oven, for 30 minutes.

Serving: Top with ice cream, lightly sweetened whip cream and additional warm toffee sauce.

Chocolate Bourbon Toffee Cookies

One of the most universal pleasures of life is savoring food.  It is never most fully appreciated alone, but within relationship it is a powerful force.  In the past couple weeks, I've had many menu decisions to make, but one that is very dear to me involves Zack.  I don't take these choices lightly, because I believe they really matter.  Every six weeks he leaves his home office in Ballard to spend the week working with his company of coworkers near Carlsbad, California.  These are great people and this is a blessed job.  It matters a lot to me to send him with treats that are special.  Treats that show these people he rarely sees how much we appreciate them.  Baking and cooking is not an routine endeavor.  It is my love language,  and as a result, one of OUR love languages as a couple.  For Zack's one year anniversary with the company they sent us treats.  One of the items was chocolate covered, almond crusted toffee squares (Zack loves toffee).  I decided to re-commission them into cookie stuffings and this is the recipe I came up with.  It's a Zulie original.  The response from his coworkers this week has been strong, so I knew I needed to write up a recipe to share.

CHOCOLATE BOURBON TOFFEE COOKIES
Makes 16-24 cookies, depending on size

Note:  I used milk chocolate and almond covered toffee from Shari's Berries, but I realize I wont often have that lying around.  Skor bars would be the most readily available substitution, though many companies make a chocolate covered toffee, so just use what you like and/or the best you can find.  Almond Roca would work awesome too!

For the Cookie dough
1/2 cup butter, softened
1 cup dark brown sugar
1 large egg
1/2 teaspoon vanilla
1 tablespoon bourbon
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
1 3/4 cup all-purpose flour
about 5 oz chocolate covered toffee candy (such as Skor bars or almond roca), chopped
1/2 cup chopped toasted pecans or almonds (or not, if your toffee candy already has a nutty crust)
Maldon Smoked Salt flakes or other smoked salt

For the ganache swirl
1/4 cup heavy cream
3 oz good semi-sweet or dark chocolate
1/2 teaspoon espresso powder
1/4 teaspoon salt

To make the ganache swirl:  In a pourable glass measuring cup, heat the cream for 20 seconds in the microwave till very hot, and add the chocolate.  Let it sit on the counter for a minute allowing the chocolate to melt.  Now whisk it together and add the espresso powder and salt.  Let stand at room temperature.

Whisk together the flour, salt and baking soda and set aside.

Using a stand mixer with the paddle attachment, cream together the butter and sugar for 5 minutes at least.  It should be light and fluffy.   Add egg and mix thoroughly, then add vanilla and bourbon and mix another 15 seconds or so.   Slowly add the flour mixture till just mixed in.  Now, turn off the mixer and dump in your toffee and nuts.  Pick up your ganache cup and get ready to pour.  Turn the mixer on its lowest setting and stream in the chocolate ganache.  This toffee mixin/ganache step should only be about a 5-10 second process.  You want the ganache to ribbon through the dough, but not mix fully in and turn the cookie entirely chocolate.  

At this point, you have two options, you can scoop the dough now and bake, just like you would a chocolate chip cookie, OR allow the dough to cure in the fridge for 24-48 hours, which will make it even more delicious and I strongly recommend it.  Should you choose the latter, dump the dough out onto a large piece of parchment paper and form it into a log, rolling it into the paper and twisting the ends to secure.  You could use wax paper or foil here too.

Whenever you are ready to bake, preheat the oven to 350 degrees.   Scoop your cookies, or slice from your log, sprinkle with a few flakes of smoked salt and bake for 9-12 minutes in the center of the oven.  Check them at 9 minutes.  When they are fully set and just barely coloring they are done, but you can also go a few more minutes, if you like a more golden cookie or more crisp edges.

Anniversary in Portlandia

Zack and I recently celebrated our eighth anniversary with an overnight jaunt to Portland.  I always have a long list of places I want to check out there, recommended by friends, articles I've read and the like.  We are never disappointed by the wealth of culinary treasures there and this time was no different.  In fact, it was one of the best.  Here's the rundown.

IMPERIAL

Paley's Place is a Portland institution in fine dining and the Imperial is a recently opened more casual experience by Vitaly Paley, an incredibly well respected chef.  The vibe is loungy.  Pretty dark and moody even at lunch time and definitely hipster, in that upscale sort of way.  I thought it would be a nice lunch, but was completely surprised by how incredibly good each bite was and how much care was put into everything, and an outstanding value to boot.  For instance, the house made Parker house roll, arrives hot and glistening, deep golden brown and salted top with soft butter to slather.  We thought we'd share one but immediately ordered another.  This was our first meal of the trip so we wanted to go easy, opting to share a pilaf stuffed roasted poblano pepper with roasted butternut squash, chestnuts and a walnut cream. ($12)  WHAT?  Ridiculously flavorful.  The vegetables all treated with utmost care to bring out their fullest flavor.  Then, a side of wood fire roasted carrots in a mustard maple vinaigrette. ($6)  These carrots were so good I promptly stated I'd rather be eating them than duck fat french fries.  The cocktails were also excellent, mine a blend of aperol, grapefruit, gin and rose prosecco.  His,  a hearty bourbon cocktail with hickory vermouth.  At $8 each, at least 25% less than the same cocktails cost in Seattle.  The experience was absolutely wonderful and got the trip started off on the VERY right foot.

TORO BRAVO

After an afternoon of nothing much, a little shopping, a little relaxing, it was time to go to Snacky Hour.  Toro Bravo is one of Portlands best loved restaurants, a Spanish tapas spot that is perennially packed.  They don't take reservations and we are not fans of waiting, so when that is the case, we always show up when the place is about to open.  Good thing too!  We were first in line and the place was full in 20 minutes.  Here we shared a few pinxtos - or snacks of just a bite or two each, and a few tapas, snacks of 6-10 bites.  Melted leeks topped with romescu sauce were delicious, as was a sweetly spiced ground lamb with yogurt and flatbread.  Everything was inexpensive - $3 - $9 and delicious.  Cava was the perfect accompaniment.  The menu is so extensive and I look forward to going back again to try more.  

THE WOODSMAN TAVERN

Our "real" dinner reservation was at 7pm so we headed next.  Folks, what a dear dear meal this was to us.  The ambiance of the space is dimly lit, wood paneled and definitely fits the expectation its name creates,   From the first moment they were so welcoming, with absolutely no hint of hipster nonchalance.  They wished us happy anniversary and gave us half pours of champagne for a toast, starting things off beautifully.  The menu is a nod to American classics.  We started with a couple snacks - a single chicken wing, an order of deviled eggs and a beef sausage with mustard.  Each thing was so deeply flavorful we were in a constant state of exclamation.  There was such great and overwhelming care taken with every element.  All sausages and meats (with the exception of a few curated American hams) are butchered and cured and smoked and in all ways made from scratch in house.  With yes, a Portlandia level of care.  We shared shepherds pie for the main course.  How could it be so good?  So many layers of flavor, such deep smokiness to the filling and perfectly cooked vegetables at the same time.  I was deeply challenged as a cook by their care in the details.  I've already seen it influence me, which I think is awesome.

THE NEXT DAY, ON MY MORNING RUN

Our actual anniversary dawned beautifully sunny, just like it was 8 years ago.  I love a morning run on vacation so I was off by 7am leaving Zack to a rare chance to sleep-in.  I started out from our hotel in the Pearl District and headed for coffee.  Sterling Coffee Roasters had been recently recommended.  It's on 21st just a block or so from Ken's Artisan Bakery, so I stopped in their for one of their famous cannelle and jogged it over to Sterling for a cappuccino.  The recommendation was right on.  A beautifully roasted cup of coffee.  Not at all bitter or burnt, but flavorful and nuanced.  I had 2 bites of the cannelle, which was good for sure, but not mind-blowing for me.  The rest fed the birds.  Back on my feet and through the Pearl and over the Hawthorne Bridge, down Ladd and up Division to Little T American Baker.  

This bakery has been winning raves and the baguette is particularly well spoken of.  As it happens, when it comes to bakeries, I'll take a baguette with butter and jam over just about anything else anyway, so I ordered their skinny short version and my second cup of the day and sat down to enjoy.  It was excellent.  Lovely crust and moist crumb.  I was pleased.  I ate some of that and started to wonder where was next.  I looked for bakeries nearby and found one called Le Cookie Monkey a couple miles away.  The reviews were raving and I liked the look of the direction so I headed that way.  Down 26th and Right on Powell and then some random twists and turns and a very odd rickety foot bridge over some railroad tracks and after a time I was at Le Cookie Monkey.  Darn it!  Its only open for special orders, so I wend my way home through some funky streets and along the river, over the bridge and back at the hotel at mile 8.9.  Time to get ready for brunch!

THE COUNTRY CAT

I love Southern diner style food done really really well and that is just what the Country Cat is all about.  It serves brunch every day of the week, which I think is genius.  It's a drive out of the typical tourist area, in the Montavilla area of PDX.  We sat down and ordered a tasty (though much booze!) Bloody Mary and deliberated for a long while on the menu, or rather, I did.   Zack knew immediately that he wanted the Monte Cristo sandwich.  We both have a soft spot for those.  But the 2nd dish was harder.  The BBQ brisket sandwich?  The chicken fried steak?  I settled on the fried chicken with maple bacon spoon bread and greens dressed with maple vinaigrette.  It was good but not great.  The fried chicken didn't have the double crust i prefer and the spoon bread honestly had a strange soggy texture on top.  I'd still go back time and again for that Monte Cristo sandwich - house-smoked ham and turkey, amazing custardy bread and a dousing of maple syrup.  The home fries were shatteringly crisp and served with house made ketchup.  Too legit to quit people.  

We've been to Portland a dozen times in our married life, but this was definitely our favorite trip.  A totally memorable culinary adventure, to say nothing of the very sweet time we had together reflecting on the past year and feeling incredible blessed with where we are at as a couple.  Year 9 includes many things, foremost among them our adoption process, which we actually began in earnest that evening, at our chosen agencies mandatory information meeting.  We're on our way and feel peace and excitement about that.  We are praying that by the next anniversary, there will be a baby Zulie Hubert to love.

A couple other absolute Portland favorites:  Screen Door, DOC, Heart coffee, Baker and Spice Bakery.

Fennel, Apple, Dill & Cheddar Salad with Walnut Vinaigrette

This past week, I attended "Foodie" book club, which was recently begun by my friend Daytona.  The idea is, we read a book that has ties to culinary life in some way, and get together with like minded people to eat dinner and discuss.  At group, we talked about the months book a bit, but mostly we settled in like familiar friends (though most of us had never met) to topics of all things life; backgrounds, relationships, foods, recipes, meals, etc etc.  It was a total delight.

Daytona had asked us to bring foods that represented something about us and where we've come from.  I puzzled about that for awhile.  My culinary "heritage" is a place I find myself very far from these days.  A box of fish sticks and a bag of French fries didn't seem an inspired choice.  Not that I didn't eat well growing up...sometimes.  My Mother had many solid dishes and really introduced me to the kitchen in a loving way that I still treasure, but with five kids and a very tight budget, things were simple.  She made spaghetti, stir fry, swiss steak, homemade pizzas and stroganoff sandwich, to name a few favorites.  But my ideal foods came from a box.  A dream day of eating for me would have been a bowl of Lucky Charms for breakfast, followed by a bowl of Trix for elevenzies, a mayo soaked tuna fish sandwich studded with potato chips for lunch, finished off with a Twinkie.  For dinner, Gino's frozen pizza, followed by Tollhouse cookies (first the dough and then warm from the oven) and ice cream.  I had an appetite for the junkiest of things.  So, as a result, by the age of 19, I was nearly 200 pounds and very unhappy.  One day, enough was enough and I vowed to change.  There is a great deal to the story, spanning many years, but lets just say I did.

As I thought about foods that represent me now, I kept coming back to salad.  The thing is, I bake and cook constantly, but when it comes to every day eating in our home and life, salad looms large.  I have learned to crave and value vegetables and love the creativity of "making up salads" - always heavily influenced by what I'm seeing around me.  I don't look like that girl of 19 anymore.  I temper my love of decadence with a stewardship of my body that I didn't understand back then.  I run often, drink tons of water, eat healthy and thoughtfully 80% of the time, and 20% of the time, I don't fret about it.  I'll never be a stick (and I am finally at peace with that), but I'll never be that 19 year old girl again either.  Here's the salad I brought to book club.  It was delicious.

FENNEL, APPLE, DILL AND CHEDDAR SALAD WITH WALNUT VINAIGRETTE
Serves 4

1 large head fennel, sliced in half, cored and sliced VERY thin, preferably on a mandoline
1 granny smith apple, julienned
1/4 of a red onion, sliced VERY thinly
3 oz Beecher's flagship cheddar, or other great aged cheddar or gruyere, grated
1/2 cup chopped fresh dill
1/2 cup chopped fresh Italian parsley (optional)
1/2 cup toasted walnuts, roughly chopped
Maldon sea salt (optional)

Toss these ingredients together in a medium bowl, with dressing enough to moisten all but be careful not to overdress.  It's nice to toss this salad 15 minutes or so before you eat it.  Finish with some nice flake salt like Maldon.

WALNUT VINAIGRETTE
This recipe is adapted my dear friend Ashley - she taught it in a recent class and I love it.  Note that this recipe makes about 1.5 cups vinaigrette, which would be enough for quite a few salads.  Store in the fridge.

1 cup orange juice

1 small shallot

1/3 cup sherry vinegar

1/3 cup toasted walnuts

1 tablespoon Dijon mustard

1-2 teaspoons honey

1/2 - 1 teaspoon salt (start with less)

1/2 cup olive oil

Heat the orange juice to a boil in a small saucepan. Reduce to 1/2 cup, then remove from heat and cool.  Toast the walnuts and cool.  Peel and roughly chop the shallot.

Put the reduced orange juice, shallot, sherry vinegar, 1/3 cup of the walnuts, and Dijon mustard in the blender. Season with salt and pepper. Blend at high speed until homogenous.

With the blender running, add the oil slowly. Do not let the blender run too long, as the vinaigrette will break if it gets too warm.

Taste the vinaigrette to adjust the seasoning. Add more salt or pepper if needed. If the vinaigrette is too acidic, add more oil with the blender running. If the vinaigrette gets too thick, thin with a bit of water. 

Chocolate Brownie Cookies

Gramercy Tavern is an iconic New York City restaurant.  I know quite a few people who have eaten there, and everyone puts it well up there in their ranks of best restaurant meals ever.  The desserts alone are worth a visit.  Zack and I ate an caramel apple crisp ala mode there that has never been rivaled by any other.  The caramelized crumble was exactly what we wanted it to be and more.

Last fall I was looking for a recipe for brownie cookies.  I had in my minds eye exactly what you see above.  In my research I came across many recipes, but when I found one from Gramercy Tavern, I knew it was going to be good.  I think its perfect and my brownie cookie cravings have been fully satisfied ever since.

These cookies are kind of like biting into a chocolate bar macaron (the French kind).  Immense chocolate flavor, but a wonderful light crust and slightly chewy interior.  My only significant adaptations to the recipe involve salt.  This much chocolate desperately needs it.  For the past four months, I've been baking these at least every couple weeks.  People just love them.  It recently dawned on me that they are the perfect cookie for sandwiching.  In fact, I'm making them next weekend and sandwiching them with Nutella, for a dear friends birthday.  These cookies definitely have the best texture the day you make them and the batter doesn't keep well.  You'll want to mix them up and bake immediately.  Then, get munching within 2-4 hours for optimum textural enjoyment.  I mean, they still taste amazing days later, but they will be gone by then.  I promise.

CHOCOLATE BROWNIE COOKIES
Adapted The Last Course, The Desserts of Gramercy Tavern

1/4 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt (4 times the original amount in the recipe, but definitely important!)

2 large eggs

2/3 cup sugar

1 teaspoon espresso powder

1 teaspoon vanilla extract

2 tablespoons unsalted butter

7 ounces 60-70% dark chocolate, chopped or use Ghiradelli's 60% chocolate chips

3/4 cup mini chocolate chips (or combination of chips and similarly sized pieces of nut of your choice)

Maldon sea salt (optional, but I always do this)

Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 full minutes.

While the eggs are whipping, melt the chocolate and butter in the microwave.  Start with the chocolate ONLY and heat for 1 minute.  Stir with a metal spoon or whisk.  Add the butter and heat for another 45 seconds.  Stir/whisk again.  If not quite melted, give it another 20 seconds or so.  

Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Using a small or medium (depending on the size you want) levered ice cream scoop, drop the batter onto the prepared baking sheets.  Sprinkle with a little Maldon salt (if you choose) and bake until puffed and cracked, 6-8 minutes (again, depending on size). Cool on a wire rack before removing from the baking sheets.

Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip

This past weekend, I co-hosted a baby shower for Amy, one of my closest friends who also happens to be an incredible event planner and designer.  The theme of the shower was Sweet and Savory, and the menu was filled with delectables that brought both sensations to the taste buds.  I asked Amy to choose from a long list of ideas and she had some special requests as well.  Months ago, she had brunch one of my favorite Portland restaurants - Screen Door.  It is Southern comfort food at its best.  One of their most popular items is a breakfast sausage corn dog, served dusted with powdered sugar and alongside a thick sorghum syrup.  Well, Amy texted me from the restaurant.  That dish pretty much blew her mind.  She asked me to try to recreate it for her shower.  Never one to miss an opportunity to fry something for someone I love, I immediately agreed.  The results were completely satisfying.  Tangy, sweet apricot breakfast sausages (from my favorite Seattle butcher shop, AJ Meats) dipped in a classic corn dog batter and served with dark maple syrup and a touch of spice.  I served them up in individual little votive holders with the syrup in the bottom.  Tres chic don't you think?

I know frying can be intimidating, but it doesn't need to be.  I promise you its simpler than you imagine and so, so satisfying.  You are guaranteed to please your guests and impress them a little bit too.   I recommend a wide deep pot and a couple tools - a spider utensil (though you don't need it for this particular recipe) and a deep fry/candy thermometer.  I find these helpful for other applications as well.

This same batter would be perfect for regular corn dogs as well, or cheesy hotdog (AJ Meats has some that will make you cry) corn dogs, or Brat corn dogs, or chicken dogs or pretty much any old thing you want to enrobe in crispy fried corn bread.

BREAKFAST SAUSAGE CORN DOGS WITH SPICED MAPLE SYRUP DIP 

This makes 16 individual appetizers, plan on 2 per guest.  You can also leave the sausage whole if you want a less cutesy portion.

8 apricot breakfast sausages (or whatever flavor you enjoy)
3/4 cup flour
3/4 cup cornmeal
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon chili powder
1/4 teaspoon cayenne

1 teaspoon sea salt
1 egg
3/4 cup milk
2 quarts of vegetable or other neutral oil, for frying
16 wooden skewers, about 8" long

1 cup maple syrup
1/2 teaspoon cinnamon (or more, to taste)
1/4 teaspoon cayenne pepper

Prep sausages:  Saute over medium high heat for 6 minutes, turning every 2 minutes, so they are nicely browned.  They will not be cooked through, but that will finish during the fry.  Allow to cool for 10 minutes and then cut in half crosswise, making two short pieces.  Skewer each through the center.

Maple syrup dip: Whisk together syrup and spices over low heat until just nicely warmed.  Don't allow to boil.

Batter & Frying:   Whisk together the dry ingredients.  Then add the egg and milk and whisk till well incorporated but not much more.  Pour oil into a wide deep pot.  It should come up about 2 inches on the sides.  Add less or more as needed.  Turn burner on high and bring up to 360 degrees, then turn to medium.   Now, you're ready to fry.  Dip your sausages into the corn batter, swirling and dipping to make a nice even coat.  Now drop into the hot oil very carefully, no more than 4 in the pan at any one time.  Use tongs to roll the corn dogs to the other side after a minute or so, and then every 30-60 seconds, to ensure an even brown crust.  Total cooking time is around 4 minutes.  Watch your oil temperature and adjust heat as needed to maintain as close to 360 degrees as possible.  Remove corn dogs and allow to cool for 3-4 minutes before serving.  You can keep them warm in a 200 degree oven while you making the rest, if you wish.

Serve with spiced maple syrup and prepare for moans and eye rolls of delight!
 

Cinnamon Rolls...the quest continues

Long, long ago I spoke to you about cinnamon rolls.  They are one of Zack's favorite things to eat and mine too when I think about it.   I have to admit I've fallen down on the job when it comes to earnestly pursuing the perfect specimen.  This weekend though, I had a breakthrough.

On Thursday, Ashley and I taught a cooking class on Thanksgiving - my favorite holiday - as I've often shared here.  After the class, there were a number of leftover items.  Everyone knows that leftovers are one of the best things about Thanksgiving.  I had a batch of Moravian Lovefeast Bun dough that I'd demonstrated in class.  This is the best dinner roll you will ever eat.  I will not be challenged on this topic.  It is perfection.  Tender, slightly sweet, deep flavor, golden brown.  I also had quite a bit of Gingered Cranberry Sauce.  Fast forward to Saturday and I'm preparing for a party.  On a whim, I decided to make cranberry cinnamon rolls, using the leftover dough and sauce.  The resulting confection was something truly special and I couldn't wait to share it with you.

This dough recipe makes the best cinnamon rolls I've ever made and the second best I've tasted.  (The very best can be had at Skillet Diner, but only on Saturday or Sunday.  I warn you, one of theirs is the size of your head.)  You can use this dough to make classic cinnamon rolls, or doll the whole thing up with cranberry sauce or raspberry jam or carmelized apples, etc etc.  Really whatever you can imagine!  The basis for every good cinnamon roll is the dough, and as I've now said in triplicate, this dough is amazing.  Here is the recipe for my cranberry cinnamon rolls, but just leave out the cranberry for a very classic variation.   I also like to make my glaze with maple flavor (syrup), something I learned from Zack's Mom Suzi.  Maple and cinnamon are perfect companions. 

GINGER CRANBERRY CINNAMON ROLLS WITH MAPLE CINNAMON ICING

For the dough:
1 recipe Moravian Lovefeast bun dough (made the day before use)

For the sauce:
8 ounces fresh or frozen cranberries
2/3 cup dried sweet tart cherries (such as Montmorcey)
2/3 cup sugar
zest and juice of one small orange
⅓ cup minced crystallized ginger
1 cups water

In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, zest, juice, sugar, and water.

Bring to a boil; reduce heat to medium-low. Simmer for 15 minutes, then add ginger, continue 5-10 minutes more until most berries have burst and liquid is syrupy, 20 to 25 minutes total. Transfer to a bowl, cover and refrigerate.

For the glaze:
1/4 cup melted butter
1/2 cup grade B pure maple syrup (substitute milk here if you want a classic white glaze)
2 cups confectioners sugar
1-2 teaspoons cinnamon (to taste) (or none for classic white glaze)
1/2 teaspoon fine sea salt

Whisk together until well incorporated and to desired consistancy.  Add a bit of milk for thinner glaze.

For the Assembly
1/4 cup brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon

1/2 cup butter, room temperature

Mix sugars and cinnamon together in a small bowl.

Butter 9 x 13" glass baking dish.  Remove roll dough from refridgerator and roll out immediately on a well floured board/counter to 1/4 inch thick and a rectangle about 10" tall by 18" long.  Spread entire surface with softened 1/2 cup of butter.  Now spread with cooled cranberry sauce (or not, for a classic cinnamon roll).  Sprinkle with the sugar cinnamon mixture.  Now, roll into a log, from the long side.  Slice in half, then slice each half into half again, and then into thirds, making twelve total rolls.  Place in buttered dish.  Cover with plastic wrap and allow to rise in a warm area until double in size, about 2 hours.  Preheat oven to 350 degrees.  Bake in the bottom third of the oven, for 22-25 minutes, until deep golden brown.  Allow to cool for 20-30 minutes, then generously drizzle with the maple cinnamon glaze.

A Week of New York Eats

I am in good company when I say that I love New York.  Many, okay, millions of people agree, it is an epic city.  For those who find food and restaurants of particular interest, it is a magical place, with options from every corner of the globe.  This July, through a wonderful series of fortunate events, I was able to spend five days and nights in New York City with by little brother Andrew and his lovely new bride Melissa.  Our time was a culinary odyssey, with each day jam packed with tastes and ambiance to absorb.  Andrew & Mel join me in being insatiable (when we choose to be) and we never missed an opportunity to try something that intrigued us.  We also virtually never have a full meal in any particular place,  so we aren't too full for the next thing.  New York is also an awesome city to run.  I enjoyed the unusual levels of energies I felt given all this feasting and ran the longest run of my life one morning - from Harlem to Battery Park and back up to Chinatown, nearly 16 miles in all, stopping 3-4 times for a taste or a sip of something lovely.

Rather than write a bunch of reviews or try to pare the trip down to a couple favorites (too hard!), I offer you here a journal of our days.  I've noted the name, (and sometimes linked it) what we ate, a few choice comments, and starred them as follows so you know my recommendations, with a few comments.  There is not a place we went that I would say "Don't go there", because I research and cross-reference the heck out of places before I go, but the stars let you know what I prioritize as best.  I'm writing this blog for your future reference.  It may be a little dry to read now, as its really just a list, but next time you're headed to the Big Apple and you start your research, maybe you'll remember this post and check back.  I hope it can be a resource!

KEY:
*Good, I liked it
**Really, really good
***Highest level, recommended foodie experience

MONDAY
Red Rooster: Harlem soul food by Marcus Samuelson
Eataly***: Charcuterie counter - Mario Batali's department store temple to all things Italian food, hard to know what to actually eat, but just soak it in.
Shake Shack (Madison Square Park location)**: Shake stack burger,  a concrete (like a high-end blizzard) - NYC Classic, really an awesome gooey good burger.
Kin Shop***: Massaman Goat curry, Roast duck with roti, Crispy pork belly and fried oyster salad - the best Thai food I've ever eaten, by chef Harold Dieterle.  Reminded me a bit of Pok Pok in Portland. WOW.

TUESDAY
Francois Payard: Vanilla bean macaron
Sullivan Street Bakery**: Raisin walnut roll - Here, Jim Lahey invented the No Knead bread method so many of us benefit from.  This stop was part pilgrimage.  Simple spot, tons of awesome breads and pastries to take-away.
Economy Candy: Classic Lower Eastside shop to take you back to childhood.
Katz**:  Pastrami on rye - Classic NYC, and it lives up to all the hype.  Amazing sandwich.  Andrew and I having a moment.  Like sister, like brother.

Schiller Liquor Bar: liquid refreshment, hipster spot to stop in the LES for a drink.
Russ and Daughters**: Bagel, scallion cream cheese and Gaspe Nova smoked salmon - NYC Classic
Crif Dogs*: Housemade corn dogs and PBR - This is one of the places that restarted the gourmet hot dog craze.  Better known for the cocktail bar attached, called PDT.
Chickalicious***: Nutella and Red Velvet Cupcakes - There is MUCH disagreement about the best cupcakes in NYC.  I truly believe these must be, as they are the best I've eaten anywhere.  Other-wordly Italian Meringue frosting.  The texture is unreal.
Bar Boulud*: Charcuterie and Pate Platter - Wine bar brought to you by the legendary Daniel Boulud, very sleek ambiance and these were tasty nibbles.
Marea***: Fusilli with red wine braised octopus and bone marrow - This was one of the unforgettable restaurant experiences of my life.  A 2 Michelin star, $$$$ restaurant that graciously let us join them in their dining room for just one dish.  This pasta is a NYC legend and with good reason.

WEDNESDAY
Two Red Hens:  Mini banana cupcake - sweet Upper East Side Bakery, not too far from The Met.
Champagne Bar at the Plaza Hotel*: French 75 - Feels amazing to sit here.  Soak in the history and a taste of old school opulence.

ABC Kitchen** - Roasted Beets with housemade yogurt, Crispy skate salad, Pretzel dusted calamari - Wonderful interior design and delicious fresh food.

Metropolitan Museum: Total bonus, military families get in free!  We spent a very rainy hour or two exploring.
EAT:  Eli Zabars famous lemon meringue cake - You need cake after all that culture.
Cafe Ollin**: Beef Milanese, potato and cactus Chemita, Tacos, Carnitas Sopa - I don't know if you'll find yourself in East Harlem on your travels, but if you do, this is incredible, rustic NON-American Mexican food.


THURSDAY
16 Mile run day - started in Harlem and stopped at the following 3 places on the way to Battery Park.
Joe the Art of Coffee*:  Cappucino - It is hard to find good coffee in NYC.  This is true.  This place is pretty good and pretty great for NYC.
Momofuku Milk Bar: Cereal milk soft serve, Compost cookie - This place is famous but it just didn't do it for me.  The flavors lacked depth and read as just SWEET.  Shocking complaint coming from someone who likes circus peanuts candy mallows, but its true.
Locanda Verde*:  Strawberry jam scone - Open for every meal, love the ambiance and concept.  Current NYC Italian food darling.
Battery Park, rest and turn around, running through Wall Street area back up to Chinatown in search of dumpling.  No cash in Chinatown means, nothing for you to eat!  Headed back to Harlem on the Subway to get ready to go to lunch with Mel & Drew.
Prune**:  English muffin burger, sous chef salad - This postage stamp of a restaurant has a legendary owner and chef named Gabrielle Hamilton.  Her book Blood Bones & Butter is an awesome food and life memoir.  The food was wonderful and it was very special to eat here. 
Balthazar**: Balthazar salad, Blue Point Oysters on the half shell - NYC Classic that takes you straight to Paris.  I always stop here once.
Momofuku Noodle Bar*:  Glazed Pork Belly buns, Corn with cojita, lime and aioli, Momofuku Ramen, A mushroom dish - NYC legend David Chang's first spot.  The first two items were A-MAZing.  The 2nd two did not.  In particular, the ramen lacked depth of flavor in the broth, which is sad given its eponymous nature.  Comfort and ambiance are lacking, but unique, bursting flavors are not, just be careful in ordering.

Stroll across the Brooklyn Bridge to take in an outdoor movie on the other side.  Oops, it started raining.  Oh well!

FRIDAY
Barney Greengrass:  Smoked Salmon, cream cheese, everything bagel - Another classic NYC deli - Upper Eastside - good, but not as good as Russ & Daughters.
Shanghai Cafe**:  Famous soup dumplings, lo mein, pork fried dumplings - This $25 stop provided some of the boldest flavors of the trip.  Love how Asian food so often does that.

Chelsea Market***: This place is chock full of gourmet food purveyors of every kind, like more than 40.  It would be DREAMY to live across the street.
Standard Grill:  Lambrusco and cheese - A brief stop to get out of the pouring rain.  This classic spot is under the High Line and reminded me how good Lambrusco can be.  Would love to go back to try more from the menu.
Frankie's Spuntino**:  House made Brown butter & sage Cavatelli with hot Italian sausage, Burrata with arugula - This place makes just fantastic, simple Italian food.  2nd time here and loved it again.

Magnolia Bakery: Hummingbird cake, cupcakes - This place is the most famous cupcake bakery in NYC and really started the trend, but it is not the best.
A Salt and Battery:  Fried pollock - A famous take-out spot in Greenwich Village run by legit Brits.  Tasty fish & chips.

May Memories: Party at Book Larder

May was a busy month at The Joyful Kitchens.  Too busy in fact, something it seems we all need to learn and relearn NOT to do to ourselves.  Sometimes though, you're just on the ride and there are some twists you don't expect but you just gotta hold on tight and it will be over when it's over!  So here we are in June and looking forward to a slower pace but want to look back and reflect on a very busy and wonderful month as a new little company.

One of the highlights of the month was catering an event at Seattle's amazing one and only cookbook book store, Book Larder.  Have you heard of it?  It really is a special place.  My dear friend Dana, who is a prolific and long time food blogger, personal chef and cooking class instructor, is the culinary director.  On May 24th, Ted Allen (of Chopped and other Food Network shows) would be in town for a book signing and talk.  She had a cooking class that evening, so she asked me to step in to cook up some items from his book, In My Kitchen.  Turns out his book is awesome.  I made quite a few items including the beautiful pickled vegetables above.

My favorite recipe from the book so far is this North Carolina Pulled Pork.  It had a vinegary sauce that scared me at first but turned out to be absolutely tongue tingling.  I also had my first experience with low and slow cooking on the grill (versus in the oven).  Six hours and lots of hickory chips later I had my first ever smoke ring.  Such a gratifying feeling!  I served it up on warm homemade brioche buns with pickled red onions.

Ted's Devilish Chipotle, chive and white cheddar eggs.

This is some really delicious butter pecan brittle.  I got myself a pretty horrendous burn making it though.  Zack promptly purchased me these afterwards and asks me if I'm going to wear them just about every time he sees me in the kitchen.  He is very protective and that is sweet.  I'm kind of a rub-some-dirt-on-it girl when it comes to injury, but he looks out for me.

  

Honey and Toasted Coconut Marshmallows rounded out the menu.  Homemade marshmallows are always a hit.  Ted was funny and generous and the event went great.  Be sure you get on the Mailing list at Book Larder if you enjoy cookbooks and culinary events!

Stay tuned later in the week for highlights from our Southwest Cooking class!