Posts Tagged ‘pasta’
When I’m in a lift I have a tendency to exit at the next floor the door opens. Each level of my work building in Sydney was painted a different colour so it was discombobulating when I’m in the foyer of the wrong one.
Here in Seattle I’ve inserted a key into the wrong apartment and panicked when it wouldn’t turn. I looked at the number and realised I was three floors above home. I gasped, stumbled and ran down the stairs. And I counted the number of floors.
When Marisa was driving us to dinner at Gainsburg we took the scenic route. We were happily chatting until we crossed the Fremont Bridge and not the Aurora Bridge. We were going in the direction of Greenwood, and thankfully American blocks are perpendicular and numbered so our absentmindedness was easily rectified.
The exterior is ominously clad in black, a ‘dining room and cocktails’ sign beckoned.
It was dark inside. Amber lights diffused a sepia tone and the furniture was in moody shades of red and brown.
We perched on stools at the counter and quizzed the affable chef on the menu.
An ornate plate of charcuterie consisted of coppa, porcini ham, smoked duck breast, olives, cornichons, bread and mustard.
A pot of macaronis et fromage was served with a side salad. Molten Gruyère and Brie were stirred into penne seasoned with roasted garlic and thyme.
A narrow baguette was stuffed with slices of duck breast and brie, caramelised apple and fennel, arugula and Dijon mustard, and served with frites.
The cheesecake du jour was salted caramel. A fluffy cheesecake with a thin biscuit base, the saltiness was balanced by the drizzle of glossy caramel on top.
Layers of spongy chocolate cake and satiny fudge were an opulent dessert.
Appetites satiated and enriched by conversations, we returned across the Aurora Bridge and I alighted the lift on my floor!
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!
This is my third post on pizza in three weeks! Ballard Pizza Company is the first of Ethan Stowell‘s Grubb Brothers ‘production’ of casual eateries. After cocktails (a refreshing Inverness mule of Scotch, ginger beer and fresh lime juice) and Mackie’s potato crisps at MacLeod’s Scottish Pub, we joined the Saturday night queue at Ballard Pizza Company. Our group of four gathered at the communal bench and bopped to 80s and 90s hip hop as we ate.
I returned during the week for lunch with Shirley. A gargantuan wheel cutter was a beacon for pizza lovers. Painted pewter, a glass paned garage door rolls up on those beloved Seattle summer days. Play That Funky Music greeted us.
A New York style pizzeria, Ballard Pizza Company sells ‘fat slices’ and ‘whole pies’. Pasta and gnocchi were carb alternatives, and salads and soups were lighter meals. There were eight beers on tap with a flat price for pints and pitchers. Wine on tap was noted as ‘coming soon’.
Staff was rhythmically stretching dough on enormous wooden paddles. A cheese pie is the base and you can add any toppings priced per item.
A daily stromboli special had salami, asparagus and sun-dried tomatoes.
There were six pizzas sold by the slice: cheese, pepperoni, ham and pineapple, tomato and rapini, sausage and mushroom, and broccoli and garlic confit.
We ordered and paid at the counter, and had the pizzeria to ourselves for several minutes. Timber and brick were the requisite rustic material on the walls, roof, chairs and tables.
Each table had three shaker jars of chilli flakes, dried oregano and grated Parmesan.
We shared slices of tomato and rapini, mushroom and sausage, and broccoli and garlic confit. The thin crust was a little firm with an even char. Bitter greens and juicy tomatoes were an appetising combination.
Florets of broccoli were interspersed with cloves of garlic confit. The garlic was sweet and mellow, and I would have been happy with just the caramel coloured morsels and mozzarella. The sausage and mushroom was a highlight. Peppered with Italian sausage and crimini mushrooms, the slice was spicy and meaty.
Ballard Pizza Company will be popular with the late night crowd!
I celebrated Australia Day (26 January) with a private lunch at Salumi courtesy of Naomi. Founded by Mario Batali‘s father Armandino, Salumi is a family business that produces artisan cured meats with a retail store in historic Pioneer Square.
Resplendent in firecracker red, a tasselled Chinese lantern was sketched on the chalkboard. There was a Chinese New Year sandwich special on the menu for the Year of the Dragon.
A queue crammed in the narrow corridor and I weaved through the crowd to get to the back room. The blushed wall had a slot with a view of the communal table. A mosaic plaque was homage to the swine.
Opposite is a window into the storage facility where sausages dangled on a metal rack.
A pink chequered vinyl tablecloth brightened the room.
Translucent slices of salumi curled together.
Four rosy shades of salumi fanned around a platter.
A bowl of marinated mixed olives whetted our appetite.
We nibbled as introductions were made and wine was poured. The first course was tomato and mozzarella bruschetta, a classic.
Jalapeños were halved and stuffed with cream cheese and flecked with meaty fragments. Laced with heat, these morsels were bites of fun.
I was happy that the next course featured vegetables for a requisite serving of healthiness. Crunchy green beans and plump cherry tomatoes were tossed with slivers of bacon.
A traditional New Year dish, the cotechino and lentils were a taupe grainy mass studded with discs. With the exception of dal, I’m ambivalent to lentils but I liked the chewy texture of the boiled pork rind sausage.
Blistered and golden, next was a crisp edged frittata with cubes of fleshy potatoes.
A shallow bowl of aromatic soup was a welcomed palate cleanser. A deeply savoury broth, it reminded me of Chinese herbal soups that cure all ailments and enriches the soul.
A loyal carb lover, the highlight was the pappardelle with chicken, garlic, leeks and Vermouth. It was a symphony of harmonious flavours.
Just when we thought the meal was at its crescendo, the scent of truffles preceded the tray of polenta. I scooped a tasting portion on my plate and decanted some in a container to take home.
Dessert was wine poached pears cut into the shape of Dr Zoidberg from Futurama.
Shards of crackling concluded three hours of dining and wining, much as we did at Momofuku Seiōbo.
We slowly straightened from our chairs and waddled out for fresh air after indulging in the ‘chef’s whim menu’.
We celebrated our first anniversary in Seattle with dinner at Spur. We had a cosy evening at the gastropub during the miserable spring of last year and loved the experience. Located next to The Coterie Room, Spur is the original restaurant by Chefs McCracken and Tough.
The ambience was warm and bistro like. A narrow room is split into two, long communal tables on the right and individual tables on the left. Plush armchairs are at the entrance and the open plan kitchen is at the back. Mirror panes line the wall to create the illusion of space and illuminate the high ceiling.
The menu is categorised into seasonal and staples. In a nostalgic moment, we ordered the same dishes as we did nearly twelve months ago.
Pimm’s is a classic English liqueur and we sipped on a refreshing twist, the West Coast Pimm’s. Poured into a tall glass with lemon, cucumber, mint, basil and ginger ale, it was a fizzy beverage with a citrus bouquet.
Dotted with capers, a plump piece of sockeye salmon was atop pillowy mascarpone on a crostini. At four dollars each, they were appetising bites.
Cut in half and served with a mound of shoestring fries, the grass fed beef patty, red onion jam, cheddar and thyme were sandwiched in a buttery brioche bun. It was a juicy burger, the delicate sweetness of the red onion jam accentuated the savoury beef.
Parmesan foam, shaved Parmesan, glossy sous vide duck egg, finely sliced green onions, crunchy pine nuts, meaty oyster mushrooms and silky tagliatelle, my main was a delectable combination of textures and flavours.
We reminisced and reflected, making the time to pause over a delicious meal at the end of a hectic week.
Disclosure: I received a demo product from Duo PR. This is not a sponsored post.
A dish that I’ve frequently reflected on from the Sharone Hakman and SousVide Supreme event is the eggs with asparagus and brioche croutons. The freshness of the ingredients was highlighted by cooking them sous vide, their essence presented on a plate.
I was in a hurry to make a weekday dinner and the components were prepared and cooked in the time the eggs were in the SousVide Supreme Demi. I recommend using the freshest eggs as sous vide accentuates their flavour and colour.
The eggs are placed directly into the water oven without a food grade plastic pouch or vacuum seal. I experimented with different duration at the same temperature of sixty four degrees Celsius and the best consistency was cooking the eggs sous vide for forty minutes.
While the eggs were in the machine, I diced shallot, garlic and bacon, and sautéed them in olive oil with peas and chilli flakes. To serve, toss with pasta and toasted pine nuts, and crack a sous vide egg on top. Break the yolk and gently stir the egg through.
It was a simple yet delicious combination of quality ingredients, a versatile favourite!