Saturday, October 31, 2009

Zombie Prom & Monster Mash

on the way to the Prom

watch out who you might run into at night

the Prom Pre-funct

blood cocktail
prom princesses

how do we look?


Welcome to my party!

Good Night!

Thursday, October 29, 2009

ENERGY Bars: Pumpkin Cranberry

I'm so tired of buying energy bars with a bunch of STUFF in them that I can't pronounce, so I'm making them myself. I found this recipe somewhere, but can't remember where. I might have changed some ingredients, but can't remember. I am trying to make a bar with less sugar, lower in fat, high in protein and fiber.
My husband loved them. He eats them after he swims. My son said, "I don't like this kind". OK, fair. I gave one to my friend Marc, a spin instructor, he said, "You might want to add nuts". I agree. I helped to develop an energy bar for a company I use to work for, so I can't share that recipe, but it had a lot of nuts, honey, and dried fruits, the only thing is, HIGH IN FAT. Anyway, this is a good recipe, but I am going to try peanut butter and chocolate chip next time.

Pumpkin Cranberry Energy Bars

28 grams of protein powder
1/2 cup canned pumpkin
2 eggs
1/2 cup lowfat vanilla yogurt
2 tsp pumpkin pie spice
1/2 cup dark brown sugar
2 1/2 cups of old fashion oats
1/4 cup Craisins

Preheat oven to 350.

Grease and line a 9×9 pan with parchment paper. In a bowl, mix together the protein powder, pumpkin, eggs, yogurt, spices, brown sugar with a mixer. mix until smooth. Chop the Craisins and add to the mix. Then stir in the oats.

Press the mixture evenly into the 9×9 pan and bake for 35 minutes. Remove from the pan right away and cut into 9 squares. It’s much easier to cut these when warm.

Store in the fridge.

If you know of any awesome recipes for Energy Bars, please send them my way!

Wednesday, October 28, 2009

Palace Kitchen

The Palace Kitchen, still a Seattle favorite. It's been a long time since I have been to the Palace Kitchen, but once I walked in, I wondered what took me so long to come back. The busy bar scene reminded me of my San Francisco days where cool eateries were inside old buildings and packed every night. I was so happy to see there was at least one seat and a little elbow room at the bar where we could wait until we were seated. At Palace Kitchen, they have the Seattle waiting game down to a science. Maybe a little wait for a table, but great service at the bar. I don't mind waiting for a table, this gives me an opportunity to sit, sip a cocktail and take it all in. Besides, isn't this why we eat out, someone else is cooking, so relax.

beacon hill arugula
marinated beets, goat cheese, pistachios

I got the this yummy salad. I've said it before, I always order the beet salad. I'll remind you why, I hate dealing with beets. This combination of beets, cheese and nuts is always a favorite. The arugula was dressed with a nice tart vinaigrette and a perfect match for the peppery arugula. YUM.

My husband ordered the roasted parsnip soup with bacon, frisee and chives. I had a little taste. The silky pureed parsnip was lightly flavored. The addition of bacon...brilliant.

My son had the palaceville bratwurst, warm pretzel and apple mustard. Must be nice not to count calories. My husband & son fought over every crumb and mustard seed...enough said.

pumpkin-cheddar bread pudding
braised kale, caramelized onion, toasted walnut sauce

I am not a vegetarian, but I often order the vegetarian entree when I eat out. Why? I don't cook vegetarian at home. If I had a chef at home who would prepare AWESOME vegetarian entrees like this bread pudding, I would give up meat today! This entree was flavorful and had great texture. There were chunks of pumpkin in the bread pudding, which were slightly al dente, so you could really get the taste of pumpkin. Also, the addition of the braised kale was perfect. I'll either have to learn to make this at home, or keep going back to Palace Kitchen for more!!! So delicious.

wood roasted bershire pork loin
creamy grits, collard greens, quince jam

This was my husband's entree. I did not have a taste, however, he did offer a bite. I was told the pork was very juicy and the collard greens, not his favorite, was good. I did sneak a taste of the grits, very creamy, just enough salt and pretty good.

palace burger royale
wood grilled oregon country beef with nearly traditional accompaniments and fries

If you haven't guested, my 17 year old son ordered the BURGER. I wasn't offered a bite, so I don't know how the burger tasted, however, I stole a few fries and the tart aioli...perfectly crunchy on the outside and YUM. All the usual "accompaniments" were included, the only surprise was the pickled green tomato, very good. He devoured every bite.

valrhona chocolate pudding
malted chocolate chip biscotti & toasted hazelnuts

This is the reason why I love Tom Douglas...dalia triple coconut cream pie!!! I use to work next door to Etta's, another Tom Douglas eateries, and I would skip lunch and go straight to this beautiful, sweet, perfect little beauty. Worth EVERY BITE. YUM!

Palace Kitchen on Urbanspoon

Tuesday, October 27, 2009

"Leftover" Oatmeal Raisin Spice Muffins

I recently purchased a KRUPS Rice Cooker/ Slow Cooker from Sur La Table. I tried making overnight oatmeal with my new toy. OK, 2 cups of steel cut oats turned into a massive amount of cooked oatmeal. I like oatmeal, but I can't eat it everyday. Idea...muffins made with leftover oatmeal. I made these "quickly" for my husband's birthday breakfast. We were going to the gym, so I didn't make anything heavy.

"Leftover" Oatmeal Raisin Spice Muffins MAKES 12 muffins

1 cup cake flour
3/4 cup dark brown sugar
1/4 cup turbinado sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup canola oil
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
3/4 cup raisins
1 teaspoon pumpkin spice
1 teaspoon vanilla

Mix all the dry ingredients together, including the raisins and spice.
In another bowl, mix together all the wet ingredients
Add to dry ingredients to wet.
Scoop batter into 12 greased muffin cups.
Bake at 350 degrees for 15 to 18 minutes.
The muffins will be slightly browned.
Eat and ENJOY!
French Press coffee and a fresh baked muffin...YUM.

Sunday, October 25, 2009

Mini Pumpkin Muffins

Pumpkins, pumpkins, Everywhere! I love this time of year when there's a chill in the air and the pumpkins are back!!! I love pumpkin pie, but I try not to eat it until Thanksgiving, then I don't stop eating pumpkin pies until the new year. Today felt like a Mini Pumpkin Muffin day!!! YUM.

I use canned pumpkins when fresh pumpkins are not available. Baking the halved pumpkins works best for me. I've tried peeling and then cutting the pumpkins into cubes, not easy, then steaming, but the pumpkin comes out too watery. Perfect for baby food! Anyway pick a medium sized Sugar Pumpkin and pick the heaviest one. Cut in half, take all the seeds and stringy stuff out, put it cut sized down on a lightly oiled sheet pan and put in a 350 degree oven. Bake for about 1 hour or until a fork can go into the flesh easily.


Mini Pumpkin Muffins

3 cups pastry flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 T wheat germ
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1/2 cup canola oil
1 cup lowfat vanilla yogurt
2 large eggs
15 oz. cooked and pureed sugar pumpkin
powdered sugar (optional)

COMBINE the first 8 ingredients in large bowl.
POUR muffin mix into large bowl. Add 1/2 cup canola oil with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened.
SPOON into greased or paper-lined mini-muffin pans, filling 2/3 full.
BAKE in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired.
Makes about 60 mini muffins.

A couple years ago, when I was the Programs Director at the Seattle Athletic Club, the staff dressed up for Halloween. Kinda hard for the trainers, but I thought wearing costumes was FUN. Here I am as the Pumpkin Witch...BOO!

Saturday, October 24, 2009

Grey Gallery and Lounge

Some nights, you just want to hang out and relax. Not crowded, friendly staff and that little bit of cool! Grey Gallery and Lounge is right in the middle of all the Capitol Hill stuff, so you can either start there or end there.

The girl with the green hair kept zipping by.

Cool doorman.

Checking out the art.

Last Call...goodnight!

Grey Gallery & Lounge on Urbanspoon

Friday, October 23, 2009

High 5 Pie at FUEL Coffee

Drizzly day in Seattle, no big deal. Today I spent some time with my friend Andrew at his Capitol Hill digs. We ran a quick errand to Pioneer Square, then hunger struck. Great reason to search for PIE!!! We were partners in an organic baking company years ago, so we think we know everything about baked stuff.

Off to try High 5 Pies, only at FUEL Coffee. There were a few people in the cafe on their computers and a couple people chatting. Friday afternoon, doesn't anyone work anymore?
We decided to try the Flipside, the cute "little" handpies. Today there were 2 Savory flavors, potato-carrot-pea (sounds like an empanada) and mac 'n cheese. The Sweet flavors were, apple, cherry, and plum. I'm sure there was a fancy description for each flipside, but I don't remember.
OK, first bite of the mac 'n cheese, the crust is perfect. Andrew thought, "Maybe we should heat this up?" The flipsides are served room temperature, but at Fuel, there is a microwave to use. Back to the mac 'n cheese, yes, better warm. Andrew said, and I agreed, "I really want to like this". The mac 'n cheese flipside just needed a little bit of something, more cheese...salt...we couldn't put our finger on it. That's right!!! Mac 'n Cheese Pie Cherry Almond Crunch

OK, on to the cherry flipside, again great crust and the cherry filling was tart, sweet with a touch of almond. It isn't your stereo-typical cherry pie, but could be a little jucier. The cherries weren't super sugary, dyed a fake bright red and the texture tells us that it hasn't been over processed. This little pie is perfect with a cup of tea. YUM!

Well, we had no problem eating every crumb, so you go to Fuel, be your own judge and check out the pies at Fuel.

Fuel Coffee on Urbanspoon

Thursday, October 22, 2009

Chicken Saltimbocca

This recipe is similar to Tyler Florence’s Saltimbocca Alla Romana, but I have substituted boneless, skinless chicken thighs instead of veal cutlets. One more change, my Italian Roommate from college would probably cringe since I am, not only NOT using prosciutto, but bacon instead of pancetta. OK, I don’t always have veal and prosciutto on hand, but I always have chicken and bacon.
Pound, season, and wrap

Dredge in flour and fry in 50% butter/ 50% olive oil

Chicken Saltimbocca

Serves: 4 servings

4 (5-ounce) boneless, skinless chicken thighs
4 slices bacon or thinly sliced prosciutto
8 fresh sage leaves
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Put chicken in a strong ziplock bag on a work surface. Pound the chicken to 1/3-inch thickness. Take chicken out of the bag and sprinkle with salt and pepper. Place 2 sage leaves on top of each chicken thigh. Wrap each chicken thigh with 1 slice of bacon, pressing to adhere. Put flour in a shallow bowl and dredge the chicken.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Next, season to taste with salt and pepper; squeeze lemon on top. Spoon sauce over chicken and serve.

Tuesday, October 20, 2009

Blueberry Mini Muffins

If you're ever asked to "bring something for the meeting", here's your go to recipe. Blueberry Mini Muffins. This recipe yeilds a lot, so if no one can tell you "How many people are coming?", make a batch of mini muffins.

Great with tea...

Great with sake...I think?

Great with wine!

Blueberry Mini Muffins
1 cup canola oil
2 cups sugar
1 teaspoon cinnamon
5 eggs
1 cup lowfat vanilla yogurt
2 teaspoons vanilla extract
2 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar, optional
In a bowl, cream butter and sugar.
Add eggs, buttermilk and vanilla; mix well.
Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).
Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter.
Sprinkle with sugar if desired.
Bake at 400° for 10-15 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

Yield: 7 dozen. Have 1 have 10, they're so tiny, who will notice? Enjoy!

Sunday, October 18, 2009

Anchovies and Olives

I don't know why it took me so long to visit Anchovies and Olives, but I finally got there! I fell in love with Chef Ethan Stowell's food years ago when my husband and I first ate at Union. The prefix Tasting Menu made our dinner choices easy. The menu at Anchovies and Olives is not as large as Union, but it IS very interesting, fresh and creative.

At 8:30 pm on a Saturday night, Anchovies and Olives was PACKED. We settled for a seat at the bar. The bartender was great and knew about every item on the menu, a big deal to me since we often opt to eat at the bar if the dining room is full.

Crudo: Kumomoto Oysters with pickled golden beets

We started with a few kumomoto oysters topped with pickled golden beets...clever! For some reason, I love to start my meal with fresh oysters. I have had oysters every way possible, but who would have thought to top a delicate kumomoto with beets, BRILLIANT.

Plates: Chioggia Beets with arugula, pistachios and anchovy dressing

I always order beets when I see them on the menu, why? I don't like messing with them at home. The Chioggia Beets are a smart choice. It is so nice to have beets served with something other than chevre or blue cheese. Don't get me wrong, I like the combination a lot, but I'd like to see something new. Beets and anchovy dressing with arugula and pistachios...YUM!

Plates: Fried Baby Hake with salsa verde

I love the presentation. Don't be afraid to dig into this fish, the skin is slightly crispy and the fish inside is so sweet. The fish is served with salsa verde, it brings a nice tart taste to the fish party.
Crudo: Hamachi with grapefruit, currants and pink peppercorn

I've never had Hamachi, yellowtail tuna, outside of a sushi bar, so I was so excited to see the Hamachi Crudo show up. I didn't think I would like grapefruit and currants with fish, but WOW, this was perfect. I will come back for sure and order this again and again.
Pasta: Gnocchi with geoduck, green beans, swiss chard and almonds
Hard to see, but the gnocchi was worth waiting for. I am a big fan of fried gnocchi, my recent favorite is the gnocchi at John Howie Steak, and this is one carb I cannot refuse. Another brilliant combination, gnocchi and geoduck. I thought the geoduck would be a weird texture with the gnocchi, but in combination with green beans and swiss chard and almonds, PERFECT.

Dinner is served every night from 5 pm to Midnight.
Anchovies & Olives on Urbanspoon


Blog Widget by LinkWithin