Posts Tagged ‘lemon’
All of Tom Douglas‘s restaurants are in our neighbourhood. Seventeen months in Seattle and we’ve dined at each of them except for Palace Kitchen. Every time I walk by I remind myself that we must have a meal there. And I finally did last week! Located on the corner of 5th and Lenora, it is adjacent to Palace Ballroom and in the midst of a couple of construction sites.
At the centre of Palace Kitchen is the bar, and two dining rooms are to its left and right. Window panes slide open for fresh air on warm nights and natural light filters in on long summer days.
A jewel toned goblet of strawberry lemonade was garnished with a lemon twist. A second beverage of sour cherry fizz was tart and minty.
Shirley and I shared three courses. First was ‘plin’, a Piedmontese style ravioli, filled with roast pork and chard. The pinched pasta were in a puddle of sage and parmesan butter. I spooned the fragrant sauce over each of the cute al dente morsels. Next time I’ll order a side of bread to mop the plate!
Palace Kitchen is famed for their applewood grill. The chicken wings were golden and sticky, laced with an intense smokiness. A sea foamed coloured coriander cream tempered the succulent poultry.
A vibrate mound of lettuce was studded with spicy garbanzo beans, fava beans, chopped boiled egg, drizzled with herbed dressing, and dotted with sliced radish. It was a healthful salad, spicy and crunchy.
Our second salad was compliments of Chef Dezi. Fava beans from Prosser Farm were grilled and tossed with ‘extra virgin’ (first press) fish sauce, ricotta salata, mint, radish greens and marinated peppers. The charred pods of tender beans were exquisite, a luscious contrast to the peppery greens.
An oval dish of silky orange blossom panna cotta was topped with seasonal strawberries and a brittle pistachio wafer.
Tiered discs of malted chocolate milk cake and cream were paired with shards of cocoa rice crispies and a quenelle of chocolate crémeux. A decadent treat, this was malty, chocolaty, and redolent of Milo and chocolate crackles.
I shall not wait another seventeen months before I dine at Palace Kitchen again!
I love the rhythm of weekend meals. They can be spontaneous or researched and made with intention. We were vacillating about brunch when we serendipitously stopped outside Henry and Oscar’s. Owned by the Big Picture, Henry and Oscar’s is located next to Boulangerie Nantaise in Belltown.
The bar is at the front and the separate dining room is at the back.
A cosy lounge connected the bar to the dining room.
Their signature cocktails were enticing. Mr S selected the Bogart, muddled sage, lime, Tanqueray, Cointreau and lemon were shaken into a sea foam beverage poured into a martini glass.
My mojito was garnished with a vibrant sprig of mint and was appetisingly tangy.
Complimentary scones were warm flat discs served with generous scoops of marmalade and berry conserve.
The chicken Parmesan sandwich was messy to eat but satiating. Chicken breast, molten cheese and rich tomato sauce melded together in a crusty baguette. A little limp, the rusty fries were hand cut and starchy.
The last time I had a hot dog was at a New York baseball local derby a couple of years ago. A quintessential American sports experience, the hot dog was gobbled with a beer.
In a narrow poppy seed bun was a Vienna beef frank, neon relish, tomato slices, dill pickle, sport peppers, a squiggle of mustard and a sprinkle of celery salt. The Chicago style Oscar dog was a meaty and piquant combination of ingredients.
Henry and Oscar’s is open until late for supper and cocktails!
Sydney has more than seven times the population of Seattle but sometimes it feels like both cities have the same volume of traffic. It was gridlock en route to The Pantry at Delancey‘s Back to the Basics cooking class on a weeknight. I slowly inched towards Ballard, anxious about being on time. I noted a reminder on my calendar several months ago for the release of their winter schedule and reserved a spot for this class and the coveted Great Pizza at Home with Delancey owner and chef Brandon Pettit.
Located at the back of Delancey, The Pantry has a stepped garden entrance. The patio would be lovely during summer for post class al fresco dining.
Decorated in a neutral white, the kitchen shimmered in glossy tiles and brushed stainless steel.
A bookshelf is laden with classic and contemporary cookbooks.
In a nook illuminated by tealight candles, I love this rustic honeydew sideboard stacked with ceramic crockery, serveware and linen.
Salvaged metal shelves displayed goods for sale including olive oils, salts, cooking chocolates, jams, granola and Weck jars.
At the heart of The Pantry is the communal table where groups gather to learn, cook and eat.
I tied my apron and settled into an azure stool. I sipped a complimentary glass of wine while flipping through the recipe booklet.
First was homemade butter. Butter is simply churned cream. We huddled over the KitchenAid to watch the progression from cream to butter. The ‘super pioneer style’ butter was drained and rinsed of residual buttermilk.
Brandi and Olaiya waxed poetic about the flavour profiles of creams, some have grassy notes and others are sweet with hints of caramel. Homemade butter cannot be used for baking due to its varying moisture content.
Murmurs of appreciation echoed through the room as we nibbled on the thick smear of homemade butter on fresh bread.
Next was roasted chicken with lemon and rosemary. I’ve roasted beef, lamb and pork but never chicken. I consider this a fundamental cooking skill and Olaiya was an excellent teacher. The chickens were soaked in a heavily seasoned brine for at least eight hours. Brining reduces the risk of overcooking, infuses the aromatics and tenderises the meat.
Mustard seeds, water, salt and vinegar were ground to a paste in a food processor for homemade mustard. We sampled this mustard and one made two months ago. The new mustard was too pungent for my palate. Mustards mature with age and the two month old was still sharp but more balanced.
We assisted in the preparation of the roasted winter vegetables, and roasted beet and arugula salad with hazelnuts. Gargantuan beets were halved and wrapped in aluminium foil.
I despise eating Brussels sprouts but I was okay with peeling and cutting them.
Potatoes, sweet potatoes and parsnips were chopped into similar sized chunks for even cooking. The onions were sliced with the grain to maintain its shape. The winter vegetables were loosely scattered on a sheet pan so they would roast and not steam.
Brandi is the pastry chef at Delancey and desserts are her specialty. She whisked the ingredients together for a bittersweet chocolate sauce.
Brandi also demonstrated how to make vanilla ice cream. A split vanilla bean was steeped in milk, cream, sugar and salt, and tempered with egg yolks. The French custard was stirred, chilled and churned in an ice cream maker.
Olaiya expertly emulsified a vinaigrette for the salad. She recommended tasting the dressing for mouthfeel and adjusting the acidity with additional sugar.
We were warmed by the heat of the oven and the perfumed air whetted our appetite. The chickens were rotated and rested. Brined chicken retains a pink hue. Cut into the thigh and if the juices are clear, it is ready.
Tossed with toasted hazelnuts and crumbled Bleu d’Auvergne, and drizzled with the piquant vinaigrette, the roasted beet and arugula salad was a delicious and seasonal first course.
The highlight of the meal was the beautiful birds. The blushed portions were succulent and the charred lemon had an intense citrus tone.
Despite my aversion to Brussels sprouts and sweet potatoes, I ate one of each. I chewed fast and they were caramelised. All the vegetables were well roasted.
Dessert was a sundae of homemade vanilla ice cream and bittersweet chocolate sauce sprinkled with salt flakes. The savoury flecks were a contrast to the sweet and creamy sundae.
I lingered a while afterwards and chatted with Brandi. She lived in my beloved Sydney for six months and we exchanged anecdotes about the Emerald City.
I purchased a container of Maldon sea salt and returned home happy with the tips on improving my basic skills.
An ornate room is lined with columns and features a marble bar. Brightly lit with a high ceiling, bar tables surround the perimeter.
Gin Garden is at the back, wrought iron gates open to an urban oasis. A glass roof is partially covered by bamboo which filters in natural light.
Lush green plants grow along the exposed brick walls and the gentle splashes of the fountain amplify the tropical ambience.
The menu is split into Thai and Australian. Thai classics included beef salads, stir fries, curries and noodles. Lamb, burgers, fish and chips, schnitzel and pasta were categorised as Australian.
A maître d’ seats diners and from there it is self-service. You order and pay at the bar, and pick up the meals on rattan trays when the electronic pager beeps and buzzes.
I had a lovely lunch with an ex-colleague. In between conversations, we enjoyed our plates of pad see ew. Stir fried in a sticky soy sauce was a generous serving of rice noodles, chicken, carrot, snow peas, Chinese broccoli and egg garnished with chilli. A wedge of lemon and sprigs of coriander freshened the meal.
We whiled away a couple of hours in the greenhouse, reluctantly exited into the spring rain.
Disclosure: I received a demo product from Duo PR. This is not a sponsored post.
Our kitchen is notoriously gadget free. No blender, no food processor, no stand mixer, no sandwich press, no coffee maker. And for many years, no kettle. A toaster is the only gadget on our counter. I attended the Sharone Hakman and SousVide Supreme event a couple of months ago and received a demo unit afterwards.
The poppy red SousVide Supreme Demi was conspicuous on our counter. A modern design with rounded edges, there are only five separate components to the machine. A detachable power cord, an aluminium lid, a perforated grill and a stainless steel rack can all be contained within the machine making it easy to assemble, store and clean. I read the instruction booklet once and the display panel is simple to use.
A vacuum sealer is required to cook sous vide and it’s similar size to a laminator. About the length of the SousVide Supreme Demi, it is light and the power cord can be wound up underneath.
The food grade pouch is placed on the vacuum sealer, clicked closed and either sealed if there’s liquid or vacuum sealed.
Sous vide and modernist cuisine have a reputation for elaborate, deconstructed dishes. I don’t intend to replicate or create restaurant quality food. My goal is to test how sous vide applies to ordinary home cooking.
The first meal I cooked sous vide was salmon. We rarely cook seafood at home as I have an aversion to the lingering smells. The benefit of vacuum sealed poaching is it eliminates that. I followed this recipe for salmon with lemon and dill.
I coated two fillets of salmon in olive oil, finely chopped dill, lemon juice, salt and pepper, vacuum sealed and refrigerated them. The pouches were cooked sous vide at fifty two degrees Celsius for twenty minutes. I served the fish with roasted vegetables. It took a little planning to time the heating up of the water, preparing the salmon and roasting the vegetables. If done in an efficient order, dinner would have been ready in an hour by my calculation.
The plastic bags were cut open and discarded which lessens dishwashing but they are not biodegradable. The salmon retained its shape and the dill remained bright green.
Cooked evenly to a pinkish hue, the salmon was flaky and succulent. The temperature of the protein cooled quickly so ‘serve immediately’ is important. It paired well with roasted vegetables, its varying textures contrasted with the uniformity of the salmon.
My first experiment with the SousVide Supreme Demi was a success!