tag:blogger.com,1999:blog-333084992024-03-07T18:53:37.902-08:00the fifth flavorUnknownnoreply@blogger.comBlogger281125tag:blogger.com,1999:blog-33308499.post-85689634468183032312015-02-04T09:30:00.000-08:002015-02-04T09:30:01.793-08:00Taking a stab at making... phở ?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtELxO6LBNXfyT3hzNxb5sYJMCFDusFXh0D8sm1UMVrj98RYfHlObafSWKXjOyy9yRThMxZQ7-YWMOKxPoh5iuTQoxOfJVDDqOAc8p9qSTgBhoZcSNjYBriFHqMyVEBQEHTnXJA/s1600/WP_20150112_2021.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtELxO6LBNXfyT3hzNxb5sYJMCFDusFXh0D8sm1UMVrj98RYfHlObafSWKXjOyy9yRThMxZQ7-YWMOKxPoh5iuTQoxOfJVDDqOAc8p9qSTgBhoZcSNjYBriFHqMyVEBQEHTnXJA/s1600/WP_20150112_2021.jpg" height="266" width="400" /></a><br />
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<span style="font-family: inherit;">Sometimes, L and I will go out to a meal and think to ourselves, "We <em>totally</em> could have made that." And we go home and try. And if we can actually pull it off, it's terrific because we're usually able to do it at 1/3 to 1/4 the cost of a restaurant.</span><br />
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Well, one of our favorite things to eat is phở. But wait. Phở seems like the kind of thing that takes years to perfect. Proof? All of the disappointing phở places that exist. But 1 out of 10 has broth that takes to the next level. Super rich flavor. Velvety, substantial texture full of melted and integrated collagen. The perfect combination of spices to highlight pure beef flavor. <br />
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And then there's the cost. When you do find a go-to phở joint, you can get a steaming bowl of your favorite for $7-8. Would it be worth the cost and effort of going through the lengthy process to extract that amazing elixir from a batch of beef bones?<br />
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The answer: yes and no. After a day of slow simmering, I can tell you that <em>learning</em> what it takes to make phở broth was absolutely worth it. We ended up with a really delicious bowl that tasted like every bit of effort and intention that went into it. <br />
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On the other hand, at best the cost of ingredients alone (~$40 for 8 servings) was almost as much as just going to a restaurant. So, at the end of the day, we really enjoyed the product, but this definitely isn't something that'll happen more than once a year.<br />
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Here's the recipe we used, adapted from Charles Phan.<br />
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<strong>Beef Stock</strong><br />
<ul>
<li>1 large yellow onion, unpeeled</li>
<li>3-inch piece of fresh ginger</li>
<li>2 pounds oxtails, cut into 2-3 inch pieces</li>
<li>2 pounds beef neck bones</li>
<li>2 pounds beef shank bones</li>
<li>2 pounds beef marrow bones</li>
<li>1 ounce light brown palm sugar or 2 tablespoons light brown sugar</li>
<li>1 tablespoon kosher salt</li>
<li>1 teaspoon ground white pepper</li>
<li>3-inch piece Chinese cinnamon</li>
<li>1 whole star anise</li>
<li>1 whole clove</li>
<li>1 black cardamom pod</li>
</ul>
Prehead the oven to 350 degrees F. Place the onion and ginger on a rimmed baking sheet and roast until the onion is soft and beginning to ooze, about 1 hour. Let cool. Peel the onion and cut in half. Slice the ginger into 1/4-inch thick coins.<br />
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Meanwhile, blanch the bones. Bring a very large pot of water to a boil (make sure there's enough room for the bones). Add the oxtails, neck bones and shanks. Return the water to a boil and boil for 3 minutes. Drain and rinse under cold runing water. Rinse the pot and return the rinsed oxtails, neckbones and shanks to the pot. Add the marrow bones.<br />
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Add the onion halves, ginger slices, sugar, salt and 8 quarts of fresh water to the pot and bring to a boil over high heat. Skim off scum that forms on the surface. Lower the heat to a gentle simmer, and simmer for 4 hours. Continue to skim as needed.<br />
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Add the pepper, cinnamon, star anise, clove and cardamom and continue cooking (and skimming, occassionally) for another 3 hours.<br />
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Remove from heat. Remove solids, reserving any meat from the oxtail and shank for use later. Strain the liquid through a fine mesh strainer. Let the temperature come down for 30 minutes, then refrigerate overnight. This will make it easier to remove the rendered fat--do not discard that fat, as it is basically a purified bone marrow marmalade that can be put to all sorts of interesting uses. <br />
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Broth can be refrigerated for up to 3 days or frozen for up to 3 months.<br />
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<strong>Phở bò: Beef Noodle Soup</strong></div>
<ul>
<li>1 pound beef brisket</li>
<li>3 quarts beef stock (from above)</li>
<li>Fish sauce, for seasoning</li>
<li>1 (16-ounces) package of dried wide rice noodles, cooked according to package directions</li>
<li>12 ounces beef top round, thinly sliced</li>
<li>1 bunch scallions, trimmed and thinly sliced</li>
<li>Garnishes</li>
<li>Thai basil</li>
<li>Mung bean spourts</li>
<li>Lime wedges</li>
<li>Jalepenos, sliced</li>
<li>Sriracha</li>
<li>Hoisin</li>
</ul>
Place the brisket in a large pot and add the stock. Bring to a boil over high heat, then lower to a simmer. Cook for 1 hour until cooked through.<br />
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Just before the brisket is ready, prepare an ice-water bath. When brisket is done, remove it from the pot and immediately place it in the ice bath to stop the cooking and give the meat a firmer texture. When the brisket is cooled completely, remove it from the water, pat dry, and thinly slice it against the grain. Set aside.<br />
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Return the stock to a boil over high heat. Taste for seasoning and add fish sauce as needed.<br />
Arrange the garnishes on a platter.<br />
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Divide the cooked rice noodles evenly among warmed soup bowls. Top with the brisket slices, then the raw beef slices. Ladle hot stock over the top and top with the scallions. Serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-72823678802523180562015-02-01T18:05:00.000-08:002015-02-01T21:22:41.448-08:00Easy Super Bowl white chili with chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljf2Fu_HxQaG8EqCW08jmMYTYHMMLZSxK2WP9RI-3DNVk6Tl50jp2P_KqV1yD06kOGaTqcXoHYq-gBYHEfR-mL7yJw6XyynOfFzNr2__kAmNDJt99ExRq2mEEG08t_-FDfXEjYQ/s1600/chili.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljf2Fu_HxQaG8EqCW08jmMYTYHMMLZSxK2WP9RI-3DNVk6Tl50jp2P_KqV1yD06kOGaTqcXoHYq-gBYHEfR-mL7yJw6XyynOfFzNr2__kAmNDJt99ExRq2mEEG08t_-FDfXEjYQ/s1600/chili.jpg" height="266" width="400" /></a></div>
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It's Super Bowl Sunday, and that means it's time for something hearty and delicious. But with a super busy week and everyone in the household getting over sickness, we knew we'd be keeping things pretty low key. We needed something super easy to make, but where the shortcuts wouldn't sacrifice the most important thing: flavor.<br />
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That calls for white chili with chicken.<br />
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This is a perfect dish for a cold winter's day--and even better when the game of the year is on. It's a combination of fresh and canned ingredients, with layers of flavor from the different types of peppers. If you've got 20 minutes to work with, you'll be good to go. Another <a href="http://www.seriouseats.com/recipes/2012/11/white-chile-turkey-chicken-recipe.html" target="_blank">great recipe from the folks at Serious Eats</a>. The only changes I made from their recipe were the addition of the tomatillos for flavor and thickening, cutting the amount of beans in half, scallions, and holding the cilantro for the end.<br />
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<a name='more'></a><strong>Ingredients</strong><br />
<ul>
<li>2 tablespoons vegetable oil</li>
<li>1 large onion, minced (about 1 1/2 cups)</li>
<li>2 jalapeño peppers, minced (about 1/4 cup)</li>
<li>2 poblano peppers, finely diced (about 1 cup)</li>
<li>3 cans whole green chilies, finely chopped by hand</li>
<li>5 small tomatillos</li>
<li>1 bunch of scallions, thinly sliced</li>
<li>4 medium cloves garlic, minced (about 4 teaspoons)</li>
<li>1 tablespoon ground cumin</li>
<li>1 teaspoon ground coriander</li>
<li>2 cups homemade or store-bought low sodium chicken broth</li>
<li>1 15 ounce can small white or cannelini beans with their liquid</li>
<li>2 pounds leftover chicken meat, torn into rough bite-sized pieces</li>
<li>2 tablespoons fresh juice from about 2 limes</li>
<li>Kosher salt and freshly ground black pepper</li>
<li>cilantro, lime wedges and grated pepperjack or jack cheese for serving</li>
</ul>
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<strong>Directions</strong></div>
<ul>
<li>Heat oil in a large dutch oven or saucepan over medium-high heat until shimmering. Add onions, jalapeño, and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes total. Add chopped Hatch or canned chilies, garlic, cumin, and coriander, and cook, stirring frequently, until fragrant, about 2 minutes. </li>
<li>Meanwhile, roast tomatillos under a broiler until lightly charred and blistered, about 10 minutes. Put the tomatillos and their juices in a bowl and break them up lightly with a fork. </li>
<li>Add the tomatillos, stock, beans and their liquid, scallions and chicken to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until thickened and flavors have melded, about 30 minutes. Stir in lime juice and remaining cilantro and season to taste with salt and pepper. Serve with grated cheese and lime wedges.</li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-15451978520739106742015-01-11T21:43:00.001-08:002015-02-01T18:13:02.196-08:00crispy bass, oxtail "carnitas"<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Spent the weekend experimenting with a simple fish soup made from beautiful freshwater bass, ginger, tomatoes, shallot and thai chili--simple, rich and soothing nourishment for a foggy, drizzly weekend. I was simultaneously working on a big batch of pho broth, oxtails and marrow slowly melting into an epic pot of liquid collagen.</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">This was a little lunch snack that bridged those two efforts. A piece of the bass filet, pan fried until crisp-skinned. Segments of unctuously tender oxtail meat, fried with kale in rendered marrow until crispy and caramelized. Broth from the fish soup reduced and made glossy with a knob of butter. Convergence.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-5552670259380099032015-01-04T21:08:00.001-08:002015-02-01T18:13:38.792-08:00sardine<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">The 2015 edition of the month of frugality is underway, and that means a lot more cooking is happening in our home. Day 1: Dungeness crab risotto, spencer cut rib eye. Day 2: Pizza. Day 3: Hainanese chicken rice. Day 4: Gnocchi with oxtail ragu.
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I'm also trying to make at least one new dish each week, every week, this year. We'll see how long this lasts...</span></span><br />
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<span style="background-color: white; clear: left; color: #666666; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY8Nsut851W4VJd2LGtiZHQCHK_annRPZ_2Mr6g2cBVwckKx3U_2IvZ8aojKYjfrza9DS8MRLg_FnOMk_RzKbv8lsQ8dIJtf1pccOnsynWXVEWjdNIYdcNBXF65jhRClj95yl3g/s320/6tag_040115-192305-702866.jpg" height="400" id="BLOGGER_PHOTO_ID_6100719740025176594" width="400" /></span></div>
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</span></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;"></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">For this week, the humble sardine. An appropriate ingredient for the month of frugality, but also one that is packed with flavor. The attempt is to replicate the grilled sardine appetizer from The Walrus and the Carpenter.</span><br />
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<span style="background-color: white; clear: left; color: #666666; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmAR-fw7r1Q6EAV7QqVpdmxLMT2COE7DWZabovHBTWA0xDNMzDVmn-g0xsdaMG8jNu0sbEZx1ORvfzFEWpX5OodpU3hF3GrzFstkD1yt1L2Yeeb7yuKZONEcJZ3Z0zKndU5cHs6A/s320/WP_20150104_6199-705895.jpg" height="265" id="BLOGGER_PHOTO_ID_6100719749926798482" width="400" /></span></div>
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</span></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;"></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">It came decently close. Grilling gives the sardine a better flavor than searing in butter... the main thing I'd change next time. </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-39225512841566207042015-01-01T21:39:00.000-08:002015-01-12T21:57:00.156-08:00tasty bites from 2014<span style="font-family: Arial, Helvetica, sans-serif;">It is a bit of a tradition to put out a top 10 list of dishes from the year, but with a young child, there just isn't as much time to get out and about. I'm not really even blogging anymore. But L made a good point -- if I put up just one post a year, it should be this one. Well, I don't know about a thoughtfully composed "top 10", but there were definitely some memorable bites. Here are some of them, in no particular order:
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Squid ink spaghettini. Il Corvo, Seattle, WA.</b> Spicy, briny, savory, and just awesome. This is why Seattle is lucky to have Mike Easton.
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Crispy young goat shoulder. Komi, Washington, D.C.</b> One of the most delicious and pure meat preparations ever. Simultaneously crispy, tender, unctuous, substantial, and somehow light. The gem of an otherwise unjustifiably expensive meal.
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Strawberry gazpacho with sardine. Aragona, Seattle, WA.</b> The most unexpected dish of the year. Nothing about this should have worked, but the most precarious of balances was achieved, resulting in a stunner. In a way, it was the opposite of Aragona itself, where everything should have worked, but ultimately didn't.
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<span style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; font-size: small; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuofjQkOeuHFsUeKlPPW201QeOWVqiEhPhfsyUkQoMP0uDEMnHQx7tqfqAALn6C_B-pV05AUyqInbHJGW326clKrAhcCItrueXgGb1RSI6YBZscz9yJIOwOR_KA6hYYWM8m4jBkQ/s400/mushrooms.jpg" height="225" width="400" /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Mushroom and cheese in different forms. WY, Brussels, Belgium.</b> This was just an amuse bouche, but it was exhilarating. The entire spectrum of flavors and textures possible out of a grouping of wild mushrooms and aerated cheese. I can remember a lingering taste of roast duck. Really impressive.
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<span style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; font-size: small; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JqXUYSOJ6S8dUUCX7qp0bG-w07BS8h7laJJc7mMucbh3B2soPxya-po4kRisr_4JPS3QWlKA5XbynM2IwSYuFONeFoWWdKTsSu4TMqn0V4SMwY4Yv7HFz__v4v1JDa7feMPxYw/s400/beef+tartare.jpg" height="225" width="400" /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>50-day aged beef tartare, olive bread, beef boullion. WY, Brussels, Belgium.</b> Another stunner from this lunch. The most delicious beef tartare preparation I've ever had.
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Toast. The London Plane, Seattle, WA.</b> It makes no sense. These toasts are so simple... 2-4 ingredients. Avocado, tuna and olive oil. Hazelnut butter and honey. But they're better than what you'll make with the same ingredients on your own. So weird, but I'm sold.
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<span style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; font-size: small; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuik6a41eDyZkwcC2bwIW3bg8Z7zUsIaUa2s5P46Fkp1kIcjS5jhp4cn1JdfpZeGDkbbe6TwFTtzNfyj9shbh14dojqW2jjBfcnVnZce2Bp1z0mwQBZE6tio2oICams78MT9vHg/s400/clam.jpg" height="225" width="400" /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Pork and clam. A tucked away restaurant whose name I can't remember now, Paris.</b> I can't believe I can't find my reference for the restaurant where I had this meal. It was a whirlwind day trip to Paris from Brussels, and so worth it. Pork and clams is a winning combination, but this dish was bound by a buttery bonito foam--an inspired addition.
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Fried oyster. Rose's Luxury, Washington, D.C.</b> I'd been wanting to try Rose's for over a year, and finally had an opportunity to go. It did not disappoint. Any of the dishes we tried could have made a top 10 list, so I'm putting the fired oyster, which ended up being the perfect start to the meal of the year. Two months later, Bon Appetit named Rose's their Restaurant of the Year. Deserved.
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Uni pasta with truffle. N/Naka, Los Angeles, CA.</b> An exquisite bite of pure umami. Decadent, luxurious, spectacular.
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Matsutake mushroom congee with dungeness crab. La Toque, Napa, CA.</b> A lovely dish prepared with a light hand, accented by the intoxicating wafting aromas of Thai basil.
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wine of the year: 2001 Hundred Acre.</b> Finally opened this bottle with a gathering of good friends. At its peak, but still so fresh and vibrant. Seamlessly integrated, incredible polish. What a treat.
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<span style="font-family: Arial, Helvetica, sans-serif;">And just like that, 2014 is over. There's going to be a lot of new cooking going on in this household in 2015, and perhaps that will boost the number of posts. We'll see!
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-5334132956214335172014-02-20T12:46:00.001-08:002014-02-20T12:46:39.055-08:00La Maison du Luxembourg <p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNk0mGMVS7PUKFpoi1z_1dGSKkD8FVE3CbMHSmav9a3qURZtLtkrYNt_gaUAnyYnV_yNKxfBJpU8HnOP6CwlD2e03scJybxKCWSrmfbQjo8uu9MUYkcr8DXWhdLl6tob-SpAuLw/s1600/WP_20140220_5925-799056.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNk0mGMVS7PUKFpoi1z_1dGSKkD8FVE3CbMHSmav9a3qURZtLtkrYNt_gaUAnyYnV_yNKxfBJpU8HnOP6CwlD2e03scJybxKCWSrmfbQjo8uu9MUYkcr8DXWhdLl6tob-SpAuLw/s320/WP_20140220_5925-799056.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5982585357851065554" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">The ambiance is too business oriented, the lighting a bit too bright. And the service, while friendly, actually too quick (never thought I'd say that about a European restaurant).<BR><BR>Nothing ground-breaking, but the food is excellent, executed earnestly and with professionalism in the kitchen. At 45 euro for the fixed menu, this is actually a surprisingly solid value for the area near the European Parliament.<BR><BR>This is a roulade of sole and langoustine with charred leek and broccoli puree. The quality of the ingredients throughout the meal was superb.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-44471760874974861652014-01-25T23:18:00.000-08:002014-01-25T23:19:30.109-08:00clementine almond cake<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoHzRkP4NSWcMMN7Ovd_VPARVVzy8lVO0VyfV0eKMDn-jktHcorNTbhZAF0J8VRjgrL6SqpXd_unQpa5uXa1TibxQUDJlDMSHpT42C7fnPTehA-YqpUB0oOoskv2Khb__SQ1Uqg/s1600/fr1_25_2014105302-770110.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoHzRkP4NSWcMMN7Ovd_VPARVVzy8lVO0VyfV0eKMDn-jktHcorNTbhZAF0J8VRjgrL6SqpXd_unQpa5uXa1TibxQUDJlDMSHpT42C7fnPTehA-YqpUB0oOoskv2Khb__SQ1Uqg/s320/fr1_25_2014105302-770110.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5973100225338335778" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">This cake is absurdly easy to make--I kept double checking to make sure I wasn't missing something. Moist, flavorful goodness that gets better the next day... And gluten-free!<BR><BR>Clementine Almond Cake<BR>by Nigella Lawson<BR><BR>375 grams clementines<BR>6 large eggs <BR>225 grams white sugar <BR>250 grams ground almonds <BR>1 teaspoon baking powder<BR><BR>Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor.<BR><BR>Preheat the oven to gas mark 375ºF. Butter and line an 8 inch Springform tin.<BR><BR>You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges. <BR><BR>Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. </DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-89447343751262803772014-01-20T01:11:00.001-08:002014-01-20T01:11:53.355-08:00A birthday dinner for Deanne<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjLLAPFbaxf3pqdvmBlS1uOTu2zPRxqjnsTbrmXoQVkCaK_3RLVlbiDjHXhileqrLrsgvgfp6bxgsm8yUSjZsON5UD_UKxeSEZT4E8e6lWbDayxc7zh1bbVq7xLw3RpJK-KNZ0Q/s1600/6tag-6069903-636664838542369489_6069903-713356.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjLLAPFbaxf3pqdvmBlS1uOTu2zPRxqjnsTbrmXoQVkCaK_3RLVlbiDjHXhileqrLrsgvgfp6bxgsm8yUSjZsON5UD_UKxeSEZT4E8e6lWbDayxc7zh1bbVq7xLw3RpJK-KNZ0Q/s320/6tag-6069903-636664838542369489_6069903-713356.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5970902679410011490" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">64-degree egg, crispy prosciutto, lobster, carrot puree, 75-year balsamic<BR><BR>Spaghetti with a sauce of last summer's tomatoes<BR><BR>Crispy-skinned black cod, brussels, potato puree lobster reduction<BR><BR>Brown butter chocolate chip cookie, vanilla ice cream<BR></DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-42578600425113695902014-01-10T20:25:00.000-08:002014-01-10T20:26:02.925-08:00Kimchi Bokumbap (김치 볶음밥)<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnhq155RxTEvZu6uP0lHoJf690TAE7lAKY6KsuRmJjx06ORxgLKR-gqtYt3qgRZqC2qmOjRQd-3OAi3DWn6Q9Vy21TLNgkgkd2xImR6RXue-dDhduN4lMGn53DNceFBWoVseReg/s1600/fr1_10_201482222-762925.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnhq155RxTEvZu6uP0lHoJf690TAE7lAKY6KsuRmJjx06ORxgLKR-gqtYt3qgRZqC2qmOjRQd-3OAi3DWn6Q9Vy21TLNgkgkd2xImR6RXue-dDhduN4lMGn53DNceFBWoVseReg/s320/fr1_10_201482222-762925.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5967489253618423890" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">Making use of simple ingredients for a tasty meal. I love having leftover rice.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-85844390998255729622014-01-05T12:38:00.000-08:002014-01-06T12:40:37.517-08:00Smelt<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1TM7TvhAx8V9AsIaAcEhOIOA9u-V4PIuRNiPK8NnJUEyi8jM8zd36-7ysY2-HB9TU2vgeZrnZBxKkPXaScx17SdnHq99okPobt8V69beyhHhskuKkGg-fIgZYoEwvYFaOI5uLQ/s1600/fr1_5_2014122953-740963.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1TM7TvhAx8V9AsIaAcEhOIOA9u-V4PIuRNiPK8NnJUEyi8jM8zd36-7ysY2-HB9TU2vgeZrnZBxKkPXaScx17SdnHq99okPobt8V69beyhHhskuKkGg-fIgZYoEwvYFaOI5uLQ/s320/fr1_5_2014122953-740963.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5965513474433900178" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">Crispy smelt salad. Quinoa, delicata, kale, garbanzo, lime dressing. The surprise roe was a bonus. The bottom of the food chain can be a tasty thing.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-89978255402995288082014-01-04T22:24:00.001-08:002014-01-04T22:24:22.418-08:00Lobster<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MtPDA0f5ZfXFucXoBiNYQPl3UWhkcV-bL9o_S72P1Aakd7lpX05usVvCaixbzIg68mT7mkHuqsEGX7TM5Gdc4zhreJKeowzNnC0EA3WnNmJqx2VFyeoBvc95Pq77NeD_4WpHLg/s1600/fr1_4_2014102256-762419.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MtPDA0f5ZfXFucXoBiNYQPl3UWhkcV-bL9o_S72P1Aakd7lpX05usVvCaixbzIg68mT7mkHuqsEGX7TM5Gdc4zhreJKeowzNnC0EA3WnNmJqx2VFyeoBvc95Pq77NeD_4WpHLg/s320/fr1_4_2014102256-762419.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5965293228919894482" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">The price of lobster continues to be quite low, so why not take advantage? Ricotta gnocchi with lobster, potato cream, bacon and caramelized onion. Finished with a lobster sauce made with the shells. Decadent and delicious.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-90337559690666136752014-01-01T21:12:00.005-08:002014-01-01T21:12:53.880-08:00My favorite bites of 2013With our new baby, work, and life in general, the amount of time I spend on this blog has dwindled dramatically. But the year end "best bites" list is a must do, and LaV has been reminding me of the need to put up a post today, so without further ado...
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<b>Fried butter chicken wings at Hue Ky Mi Gia. </b>Wow, how did it take us six years to find this place randomly? A great stop for hot noodle soups on a cold day, but the eye-opener on their menu is their chicken wing "appetizer"--the best rendition of garlic fried wings I can recall. Probably super bad for you, but so worth it.
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<b>Banh cuon at Ba Bar.</b> I don't think Ba Bar gets enough credit for their food. I've never had a disappointing meal there, and the prices are fairly reasonable for the quality. On the weekends, our absolute favorite is their banh cuon, made to order by Mr. Chau to give the meltingly fresh rice crepes just the right texture. A real treasure.
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<b>Kamut at Sitka and Spruce.</b> Just like the old days, S&S introduced me to an ancient grain I'd never heard of. Whidbey kamut, celeriac, chanterelles, cranberries and tahini... a combination I would never have imagined, but one that worked in perfect balance of savory, nutty, earthy and sweet.
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<b>LaV's mom's beef noodle soup. </b>We received so much support by family and friends when N was born, but nothing quite matches mom's cooking. And among the countless dishes made by our mothers over the weeks they stayed with us, I was most astounded by Lily's beef noodle soup. It's a simple dish that is hard to master--getting the right intensity of beef flavor is elusive, and many well-regarded restaurants try to do this dish unsuccessfully. This was a righteous bowl of beef essence, super nutritious and incredibly restorative.
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<b>Tomato sauce from the garden.</b> We had an unbelievably long, glorious summer in Seattle this year, and the garden went absolutely nuts. By late August, as I was taking down the summer vines, I was still able to harvest 10.5 lbs of perfectly ripe heirloom tomatoes... which I proceeded to make into the sweetest, brightest, concentrated pasta sauce. Wafty undertones of strawberries and tropical fruits, just a little went a long way. We'll repeat this.
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<b>Bone marrow fritter at Madison Park Conservatory. </b>This was our first "date night" after N was born, and we spent a couple of hours on a beautiful summer evening on the patio at MPC. These fritters, served with a salad, were simply stunning. A crispy seasoned shell of thin, fried batter encasing a knob of marrow, which turned into molten fatty goodness during the frying process. The gush of richness at the first bite was everything I hoped it would be. Sadly, I tried this dish again on a subsequent visit, and it was not executed successfully at all. But for the magnificence of the well-made version, it makes my list.
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<b>Tripe and bone marrow at Spinasse. </b>This one is a sentimental, but totally worthy, pick. We brought baby N to Spinasse with our friends Dawn and Andrew, and N got to meet the crew for the first time. Jason Stratton was the first person to make a version of tripe that I adored, but it is rarely on the menu these days (usually it's served in some form next door at Artusi). But, with the luck of the evening, tripe was one of the specials--over the top with lobes of melting bone marrow to make an intensely rich dish even richer. Nothing like tripe done this way.
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<b>Crispy rice noodles at Big Trouble in Little Uncle. </b>Legit pop-up restaurant? Check. Chef formerly of Spinasse? Check. Awesome Hong Kong street food? Check. Crispy fried rice noodle goodness. That's it, but that's all it needs to be.
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<b>Córdoba cocktail at Aragona [alas, no photo to share].</b> Ever since my favorite bartender left Seattle for New Zealand a few years ago, I've been unable to settle on a go-to bar in Seattle for craft cocktails. Until now. After trying the Córdoba, I realized how truly long it had been since I'd had a cocktail crafted with such precision. Everything about this drink works in absolute harmony. This is going to be a great place to spend a lot of time.
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<b>Honorable mentions:</b> The entire fantastic tasting menu at Providence, Poutine with pho gravy at Ba Bar, Huitlacoche and squash blossom quesadillas at the Banyan Tree, Sev puri at Vik's, Xuxos at Aragona, 2001 Revana, fresh oysters in WhistlerUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-33308499.post-10689904786602270322013-10-13T22:16:00.001-07:002013-10-13T22:16:53.240-07:00black cod<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWQh2_-412t2Ce0yukVSOzEqiIUF1QDozD8MsCmPcFaAFDN2sqN8Bgzr40LWFULQAshlDivFELcPbsHuByn3p_cjd_1MHmwVbm5ZxB8SEk-vQ-ZWJF51dmXSVt_I1VxQNdHNakg/s1600/fr10_13_201395508-713241.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWQh2_-412t2Ce0yukVSOzEqiIUF1QDozD8MsCmPcFaAFDN2sqN8Bgzr40LWFULQAshlDivFELcPbsHuByn3p_cjd_1MHmwVbm5ZxB8SEk-vQ-ZWJF51dmXSVt_I1VxQNdHNakg/s320/fr10_13_201395508-713241.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5934475772366985106" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">Crispy black cod, mussels and chorizo with creamy cauliflower puree and dashi-pernod caramel. Happy birthday to Kelly S.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-38131096641997844542013-08-21T17:51:00.000-07:002013-08-21T17:52:21.834-07:00Poutine, with a little Vietnamese flair<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBBupNnEH2ZmaZgtJ09L_hDVUt0VRqC6IVTYiouHCyeIs20M6_AhOXKKqd9xTHq04XpYpJnYMiR7nWKXV9E6XW8F1WmZjNEGF91GAucL0_iOetme-f1tW1qtWxCxrSQ3Ah9kkxA/s1600/fr8_18_2013114204_jpg-741834.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBBupNnEH2ZmaZgtJ09L_hDVUt0VRqC6IVTYiouHCyeIs20M6_AhOXKKqd9xTHq04XpYpJnYMiR7nWKXV9E6XW8F1WmZjNEGF91GAucL0_iOetme-f1tW1qtWxCxrSQ3Ah9kkxA/s320/fr8_18_2013114204_jpg-741834.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5914740089683925602" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">The magic ingredient? Pho gravy. Genius! At Ba Bar, Seattle.</DIV></DIV>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-33308499.post-9028870593681874362013-08-18T18:08:00.000-07:002013-08-21T20:25:44.854-07:00This sandwich is a beast...<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuf6m_5rFXvYgUDXySaJTNgLTsiqAJC-rxTHFsLvZWoSeR1hN2bNJuzRkz7KIeWp3i_y6hfTQbalkw3MY8wjCsriJlZId21xQivIrLvSJYwbkpcHtxBhorCg5R1IaQZBmEqi3Sw/s1600/fr8_21_201360539_jpg-755377.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5914744443518082210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuf6m_5rFXvYgUDXySaJTNgLTsiqAJC-rxTHFsLvZWoSeR1hN2bNJuzRkz7KIeWp3i_y6hfTQbalkw3MY8wjCsriJlZId21xQivIrLvSJYwbkpcHtxBhorCg5R1IaQZBmEqi3Sw/s320/fr8_21_201360539_jpg-755377.jpg" /></a></div>
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Pork belly biscuit sandwich with heirloom tomato. Just brunching at Mistral, an underappreciated oasis of calm on a Sunday afternoon.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-46840948773927316932013-06-06T08:55:00.001-07:002013-06-06T08:55:49.672-07:00chard bouquet <p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVWlIWlTGLpOlX0e8uuaXM7LaHb034LE-jEhY5wfRY0erWGJ2-1PO7F4KFO4htq_4vnvBQAPHlJNs2gZ1wGbqr136tGwbd1Nxj-ddqhoGW-D3TNmelWhrTGqdSX7xu1kEF2dWng/s1600/fr635061056144406510_jpg-749673.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVWlIWlTGLpOlX0e8uuaXM7LaHb034LE-jEhY5wfRY0erWGJ2-1PO7F4KFO4htq_4vnvBQAPHlJNs2gZ1wGbqr136tGwbd1Nxj-ddqhoGW-D3TNmelWhrTGqdSX7xu1kEF2dWng/s320/fr635061056144406510_jpg-749673.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5886399353137034194" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif"></DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-84566264066051845352013-06-03T18:49:00.001-07:002013-06-03T18:49:44.394-07:00young chard<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3aO2blidRB2rtjBSRrkpr4-rQdDqIt_gFHvmPBFj9M03husE4keAn9zhQxioJVS4finUEZ5l45Ps4Unx9WXJjIy1kjEwqMsJWdFygeHmFfeVvbU9bXp7OPzp3Fuly014HrfxIQ/s1600/fr635058817572997635_jpg-784394.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3aO2blidRB2rtjBSRrkpr4-rQdDqIt_gFHvmPBFj9M03husE4keAn9zhQxioJVS4finUEZ5l45Ps4Unx9WXJjIy1kjEwqMsJWdFygeHmFfeVvbU9bXp7OPzp3Fuly014HrfxIQ/s320/fr635058817572997635_jpg-784394.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5885439147734494066" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">One of the benefits of having an overproductive set of swiss chard in the garden is perpetual access.to young, tender chard leaves. Dressed with a simple mustard vinaigrette and a healthy showering of parmesan. Add in some foccacia from Columbia City Bakery and a glass of a crisp white wine... Simple, healthy, and satisfying.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-42394132727217201372013-05-27T12:40:00.001-07:002013-05-27T12:40:51.776-07:00salad<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUTCXywLroEqrNDGF3GesC_fwGAfydIWO3-Yoec7Mss5Da-tvnlTIsFT_V8QGwxuFTJTgb_i-Tc788Es14G_Sk7foeha4FHM8wT9QH9tDoh5uS63CFTq1ZveaxEND_BvA51d4ng/s1600/fr635051921009611971_jpg-751776.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUTCXywLroEqrNDGF3GesC_fwGAfydIWO3-Yoec7Mss5Da-tvnlTIsFT_V8QGwxuFTJTgb_i-Tc788Es14G_Sk7foeha4FHM8wT9QH9tDoh5uS63CFTq1ZveaxEND_BvA51d4ng/s320/fr635051921009611971_jpg-751776.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5882746492435442546" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">Feeling grateful that the warmer-than-usual spring has brought us a bountiful garden already. </DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-85309434714649175272013-05-25T19:45:00.001-07:002013-05-25T19:45:31.646-07:00copper river salmon<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQtNs8SXp2DtZjuZpDZCDK_aiZVKm3KpnRIlCwoJsy8EBVntKrojDfCGa67Gc36OSgKPY3gqEpo2sYS9PzsPWNsTIsN4fc80fnWX3M58yFIpYt7xbd2QRJk3rgD9LUFvBBRQYlg/s1600/fr635051077689737977_jpg-731646.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQtNs8SXp2DtZjuZpDZCDK_aiZVKm3KpnRIlCwoJsy8EBVntKrojDfCGa67Gc36OSgKPY3gqEpo2sYS9PzsPWNsTIsN4fc80fnWX3M58yFIpYt7xbd2QRJk3rgD9LUFvBBRQYlg/s320/fr635051077689737977_jpg-731646.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5882113759922611266" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">Crisped skin off the grill. Garlic-chili spot prawn oil. This is a great time of year.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-77403716205084041912013-05-19T19:36:00.000-07:002013-05-19T19:39:04.691-07:00Vietnamese pork chop<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTWLGIbhkeZ7r6M_mn8W1mZZIOGnuNO015F7szWRIb-7KgmU5_7vNIOVVQhz417ujTFmhQqe_MxwpbEDsivEQ8t2jkDoV2el9Qmc3zQDKEbRbMJ2Wj61qw5G6jjZ_ZVnVcAc3SA/s1600/fr635045876404865815_jpg-727095.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5879885080261725650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTWLGIbhkeZ7r6M_mn8W1mZZIOGnuNO015F7szWRIb-7KgmU5_7vNIOVVQhz417ujTFmhQqe_MxwpbEDsivEQ8t2jkDoV2el9Qmc3zQDKEbRbMJ2Wj61qw5G6jjZ_ZVnVcAc3SA/s320/fr635045876404865815_jpg-727095.jpg" /></a></div>
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Sweet, smoky, earthy goodness. A solid <a href="http://www.bonappetit.com/recipes/quick-recipes/2013/06/vietnamese-pork-chops" target="_blank">recipe from Bon Appetit</a>, and a beautiful cut from Tails & Trotters.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-33308499.post-42263954772814311022013-04-20T20:11:00.000-07:002013-04-20T20:12:23.254-07:00soop naw mai<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnSdJld_FkzhehX5uF-IyKZbzkOkvsGWk20tp6dM5olWTnfr_40RddBS0hoSieTRHywrYqu_PvKTyya0DxpkhD7oGw13QsSvkpBACmqcMtRkWkdWNUCLJ94_ZI5RtYsUFZGsAvA/s1600/fr635020918979798638_jpg-743254.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnSdJld_FkzhehX5uF-IyKZbzkOkvsGWk20tp6dM5olWTnfr_40RddBS0hoSieTRHywrYqu_PvKTyya0DxpkhD7oGw13QsSvkpBACmqcMtRkWkdWNUCLJ94_ZI5RtYsUFZGsAvA/s320/fr635020918979798638_jpg-743254.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5869132698629380706" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">I'm in D.C. for one final work trip here in D.C. before the baby comes, and I knew exactly where I wanted to go: Little Serow.<BR><BR>This place has been open for a year and a half now, and it's still jammed, with lines extending around the block as people try to get their name on the list before they book up for the evening, usually in the first 10-15 minutes. <BR><BR>Flying solo, I totally lucked out and scored a seat at the bar at 8 pm with no wait. It was a coincidentally unfilled seat because of an odd number of people for the seatings. My parking karma has extended to restaurant seatings!<BR><BR>This place is serving some legit Thai food... Spicy, sour, funky... My taste buds took a beating tonight. This plate of grilled bamboo and barely cooked shrimp was outstanding. One of the best things I've tasted all year. Couple the great food with some of the nicest servers I've encountered, and it's no wonder the crowds are still jamming this place.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-37623971662088433012013-04-13T17:42:00.000-07:002013-04-13T17:44:32.162-07:00now this is tasty stuff<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-oMp11iNcRC-2oX3kagC-Ej58qKK8iY7DATi9FSE3ua_tjzpcE9QR-ssuXQ6N16xz0KAn0gFSqc9CKI49EGKdRP08bxGsKk35IppWZQvbycw-v5m0s5ENQ0oLln8PxK_KGR_T-Q/s1600/fr635014708707154009_jpg-799835.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-oMp11iNcRC-2oX3kagC-Ej58qKK8iY7DATi9FSE3ua_tjzpcE9QR-ssuXQ6N16xz0KAn0gFSqc9CKI49EGKdRP08bxGsKk35IppWZQvbycw-v5m0s5ENQ0oLln8PxK_KGR_T-Q/s320/fr635014708707154009_jpg-799835.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5866496692657799842" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">Fresh made bánh cuốn, filled with pork and wood ear mushrooms, topped with pork sausage and fried shallots. Made by Mr. Chau--who steams the rice sheets fresh, to order--at Ba Bar on weekends. Oh man, so good.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-72500038232050311602013-03-31T20:30:00.000-07:002013-03-31T20:31:22.051-07:00simple goodness<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Jp3LvTzrwMxqpezyV6UP13vaskf5cr7qaymVE7LrwXHOnc4-7aa62PqkVx3gHfKbCoruOuQ-j_7L8QAFSsecRJvBdnqibKR2kravEGCrOv_C2F8eJA-h6Vc5XOPsXwV_vE06vg/s1600/fr635003567847504393_jpg-782052.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Jp3LvTzrwMxqpezyV6UP13vaskf5cr7qaymVE7LrwXHOnc4-7aa62PqkVx3gHfKbCoruOuQ-j_7L8QAFSsecRJvBdnqibKR2kravEGCrOv_C2F8eJA-h6Vc5XOPsXwV_vE06vg/s320/fr635003567847504393_jpg-782052.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5861715883973220066" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">Crostini of grilled asparagus, bacon and soft folded egg. With a showering of parmigiano and a glass of unoaked chardonnay. Spring has arrived.</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-30811523418857684742013-03-27T10:49:00.000-07:002013-03-27T10:50:10.487-07:00tai<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTBTz5sJG2VHNKOm7fOhy-gXDc0jnVXNeHnR2tOgRDo66-5sAgWq-cKEZOR4crUNqhuiG7byeMdB7zwO23Vx_7ZH3BIF4CWXHBLvw-IR6Ff6vWE8Xu1fe8sjDT-CNuU0Y6-RqeQ/s1600/fr634999677966910000_jpg-710488.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTBTz5sJG2VHNKOm7fOhy-gXDc0jnVXNeHnR2tOgRDo66-5sAgWq-cKEZOR4crUNqhuiG7byeMdB7zwO23Vx_7ZH3BIF4CWXHBLvw-IR6Ff6vWE8Xu1fe8sjDT-CNuU0Y6-RqeQ/s320/fr634999677966910000_jpg-710488.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5860081774679155154" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">A nicer husband would have refrained from nigiri to support his pregnant wife and her raw fish restriction. But the tai looked terrific that night at Miyabi. Besides, I ordered her a salmon skin temaki...</DIV></DIV>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33308499.post-77575003421828970052013-03-25T21:46:00.000-07:002013-03-25T21:47:31.972-07:00redd fox<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAFY76P2OKtI4BzkLoG6Bn7m5jcIN4XVCAie0iIi_1Vkkk2gCneQ49itIe-VYn_5FHyod3JpYLr1N26KfNqBdi6E_2rx9YdBKzrenTWlqCNGsLnZJ6fPCTrZ58zkazxmByhjpHg/s1600/fr634998440993310000_jpg-751973.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAFY76P2OKtI4BzkLoG6Bn7m5jcIN4XVCAie0iIi_1Vkkk2gCneQ49itIe-VYn_5FHyod3JpYLr1N26KfNqBdi6E_2rx9YdBKzrenTWlqCNGsLnZJ6fPCTrZ58zkazxmByhjpHg/s320/fr634998440993310000_jpg-751973.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5859509002845585090" /></a></p><DIV> <DIV style="FONT-SIZE: 11pt; FONT-FAMILY: Calibri,sans-serif">At Maximilien, taking a moment to savor a lovely sunset over the Sound. And a Redd Fox: Maker's Mark, Calvados, Lillet and Benedictine, with an orange twist.</DIV></DIV>Unknownnoreply@blogger.com0