Posts Tagged ‘sauce’
Seattle was blessed with consecutive weekends of glorious weather. The feeling of sunshine on bare skin is so restorative and we had a serene afternoon at the Washington Park Arboretum and the Japanese Garden, strolling and gazing at the blooming trees.
We leisurely looped the arboretum and garden, and had afternoon tea at Belle Epicurean.
Located at the Madison Park end of the botanic gardens, the second café by Carolyn Ferguson is in a spacious slate building.
A marble counter and glass cabinet displayed sweet treats.
The décor is Parisian chic with panes of vintage mirrors, framed black and white prints, and replica Thonet chairs and stools.
A gleaming espresso machine dispensed Caffé Vita coffee and there was a wine menu by the glass.
There were cake balls wrapped in mint and fuchsia foil, Rolo tart, and slices of raspberry mousse cake, Alhambra cake, red velvet crunch cake, opéra cake and coconut crème cake.
In the perpendicular cabinet were flat discs of pastel macarons and jars of pistachio, vanilla, rose water and orange buttercream.
Pastries included pain au chocolat, orange scented brioche and croissants.
There were also lemon brioche buns with citrus confit and spiced almond brioche bostocks.
Mr S ordered le feuillette, a savoury tart. Black Forest ham, Gruyère and Mornay sauce were encased in a flaky brioche crust. The golden, molten mass was buttery and cheesy.
My coconut crème cake was baked with coconut milk, pineapple juice and rum. The layers of sponge and coconut cream cheese frosting were decadent and textured with shredded coconut. The tang of pineapple and the residual alcohol of the rum tempered the sweetness, it was an adult dessert!
Belle Epicurean Provisions was connected by a doorway.
A wall of square shelves cellared hundreds of bottles of wines.
Opposite was Belle Epicurean branded dessert sauces, and cake and frosting mixes, Riedel glassware and cookbooks.
Bars of Michel Cluizel chocolates of various cacao percentages tempted us.
The fridge at the back was a trove of gourmet and artisan aioli, butter, chutney, compote, soup base, tapenade, vinaigrette, and ‘take and bake’ croissant, brioche, puff pastry and tart.
Belle Epicurean is a French trio of café, pantry and wine store!
Disclosure: I received a demo product from Duo PR. This is not a sponsored post.
I loved the convenience of the SousVide Supreme Demi. Any combination of protein, and dry or solid seasoning can be vacuum sealed in a food grade plastic pouch and cooked sous vide. A homely dinner can be prepared quickly with ingredients in the fridge and pantry.
I followed this recipe for sous vide steak. A slab of butter, bruised garlic cloves and sprigs of thyme were added to the sirloin sprinkled with salt and pepper.
The portions were submerged at sixty degrees Celsius for at least forty five minutes to cook the steak to medium. You can adjust the temperature to cook the steak to your preference.
With the sirloin steak in the water oven, I cut up vegetables for roasting, and caramelised onions and sautéed mushrooms for a sauce.
I skipped the final step of searing and served the sirloin sliced. The meat was buttery and tender, and a perfect medium.
The only limitation was cooking steaks to different levels of doneness but Mr S was happy to compromise.