Uncomplicating Puzzles

St. Thomas

noreply@blogger.com (Anonymous) — Wed, 11 Sep 2013 00:26:00 +0000

Destination Weddings. They pose kind of a love-hate relationship. For example, I love that I get to travel somewhere exotic and new; hate the money aspect of it. But the wedding was for a good friend of mine from boarding school, and it truly was a once in a lifetime experience. I couldn't have been more thrilled to be a part of their big wedding day.

Our hotel - Marriott Frenchman's Reef & Morningstar Resort

View from the hotel

Oceana Seafood & Wine Bar - Wedding and Dinner Venue

The lovely Bride and Groom in front of Oceana

Entering St. John at the Cruz Bay Port

Trunk Bay on St. John - Named of on the Top 10 Most Beautiful Beach in the World (there was a scene from The Curious Case of Benjamin Button that was filmed here). The beach even has its own underwater snorkel trail!

Strolling around Charlotte Amalie looking for Gladys Cafe to chow down on some West Indian food

Ended up at Mountain Top afterwards where we had Banana Daquiris and took in views of the British Virgin islands (Tortola, Jost Van Dyke, and Virgin Gorda) and US Virgin Islands (St. John and St. Croix)

It was a fantastic vacation - full of old friends and plenty of new ones. It was a small intimate wedding, 11 people in total including the bride and groom, and it was perfect. We didn't explore the island for everything it had to offer, but we definitely took in the views. It was breathtaking and mesmerizing, and I can't wait to take another trip in the near future!

Seattle

noreply@blogger.com (Anonymous) — Tue, 10 Sep 2013 23:20:00 +0000

I've finally made it! I have been slightly (I use the term lightly) absent from the blog for various reasons, but I'm back!

I mentioned moving a few posts ago, and I finally did it! I moved from Boston to Seattle at the end of August, and I'm fully moved into my new apartment. I can't wait to start cooking again and post about my adventures around the city. Summertime in the NW really is wonderful - no humidity, and so many activities to partake in (read: farmer's markets galore!)!

I'm living with one of my best friends from home, and this is a picture of the sunset of our first roommate outing at a restaurant called Little Water Cantina. Do you see the mountains in the very far distance? I've missed the west coast so much. So, so much.

Boston

noreply@blogger.com (Anonymous) — Sun, 21 Apr 2013 18:38:00 +0000

Needless to say, this week has been indescribable. But the strength and support this city has shown, goes beyond anything one could even fathom. This is the city I love. #BostonStrong

DIY: Growing Green Onions

noreply@blogger.com (Anonymous) — Wed, 10 Apr 2013 21:22:00 +0000

In my off-time, I peruse Pinterest quite avidly. I came across this pin last week and knew I had to try it out! Not only is it a great way to save money, but I've been wanting to start growing my own herbs and vegetables for a while. The great thing is, even though it is still gloomy and not so sunny in Boston, the green onions continue to grow.

All you have to do is save the bottom bulb portion of the green onions, place them in a jar, and fill the jar with water. And presto! They start growing! I've been changing the water every 2-3 days, and the onions have been growing wonderfully. See below!

Day 2

Day 5

Day 9

If you look at the shortest green onions, I added them to the bunch this morning! See how quickly they grow?

Honey Soy Sauce Chicken Drumsticks

noreply@blogger.com (Anonymous) — Tue, 09 Apr 2013 03:43:00 +0000

Today was gorgeous! It was so nice I even got to wear a dress after coming home from work! Major :) But on my way home, I was feeling lethargic, yet again, and I couldn't decide what to do for dinner (aka whether to buy or to cook). I could eat leftover salad (seen here and here), or I could eat something yummy but relatively healthy that would satisfy what I was looking to eat. This is where these drumsticks come into play.

Drumsticks are a very easy way to get juicy and tender meat on the table. You can eat them as is and serve them with a side dish, or cut them up and toss them into a salad. Generally speaking, I usually marinate my chicken with olive oil, fresh rosemary, fresh garlic, lemon juice, salt, and pepper. But I'm always open to trying something new; I liked this recipe because of its flavors with a somewhat Asian flair by using soy sauce and garlic, mixed with the sweetness of honey.

Recipe (makes 2-3 servings):
6 chicken drumsticks
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon garlic, minced (about 1-2 cloves, depending on size)
1/2 tablespoon fresh ginger, minced
1/2 tablespoon sesame seeds, optional

Directions:
1. Combine the soy sauce, honey, garlic, and ginger in a Ziploc bag. Place the chicken into the bag, and seal the bag, removing as much excess air as possible. Refrigerate to marinate for at least one hour.

2. Preheat oven to 425 degrees.

3. Lay chicken on a parchment-lined (or aluminum foil lined) baking sheet. Bake for 25-35 minutes, or until chicken is cooked thoroughly to 160 degrees. Every 10 minutes that the chicken is baking, take the pan out from the oven and brush more of the sauce on each drumstick, and then place back into the oven.

4. For the final 3-5 minutes that the chicken is baking, change your oven setting so that you broil the drumsticks, leaving the skin crispy. Top with sesame seeds and serve.

Asian Slaw Salad with Ginger-Peanut Dressing

noreply@blogger.com (Anonymous) — Mon, 08 Apr 2013 00:49:00 +0000

I'm feeling very lethargic today, and it's most likely because I've worked 32 hours in the past two days. I know I'm going to need more energy this week for work, because it's going to be even busier than the last. I saw this recipe on Pinterest and I knew I had to make it because a) it has peanut butter, b) it helps me eat more veggies, and c) it makes so many servings that I can bring it to work for lunch. :)

Recipe (makes 6 servings):
Dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1 tablespoon fresh ginger, minced
1 large clove garlic, minced

Slaw:
2 cups green cabbage, roughly chopped
2 cups purple cabbage, roughly chopped
2 cups carrots, shredded
1 red bell pepper, sliced thinly into bite-sized pieces
1 cup edamame, shelled and cooked
2 scallions, finely sliced
1/2 cup salted peanuts, chopped or use whole
1/2 cup fresh cilantro, chopped

Directions:

1. To make dressing: combine all of the ingredients in a medium bowl. Stir until peanut butter dissolves. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Taste and adjust seasoning if necessary.

Nectarine Basil Salsa

noreply@blogger.com (Anonymous) — Wed, 03 Apr 2013 18:02:00 +0000

As I'm typing this, over half of the salsa is gone. Whoops? I like salsa. But salsa can get boring pretty quickly. Most salsa's involve tomatoes, so most are red in color. Did you know that you should technically remove the seeds inside of a tomato before cooking with it because the seeds cause some people to get sick? Interesting....but what I mean by most salsa's involve tomatoes is that even though you may have a black bean salsa or corn salsa, it still a tomato based salsa with added black beans or corn. Boring! This recipe excited me because a) it's a fruit based salsa, and b) no tomatoes are involved! Yummmmm

Recipe (makes 2-4 servings):
1 nectarine, diced
1 1/2 tablespoons red onion, diced
1 1/2 teaspoons jalapeno, minced
1/2 teaspoon lime juice
1/2 teaspoon honey
4 fresh basil leaves
1 teaspoon sugar, optional

Directions:
1. Dice the nectarine. Add sugar is the nectarine is not juicy, and let sit for a few minutes.

2. Add red onion and jalapeno to the nectarine. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want the salsa to be flavored.

3. Just before serving, cut basil into ribbons and sprinkle over the top. Serve with your favorite tortilla chips.

Bacon and Brussel Sprout Salad

noreply@blogger.com (Anonymous) — Wed, 03 Apr 2013 17:43:00 +0000

I love brussel sprouts. And when I say love, I mean I've only ever had them roasted. But still, I love them. Isn't that enough? I saw this recipe and I was stoked because it's a brussel sprout salad. But, when I actually started making the salad, I realized it was raw brussel sprouts. And that's when I got wary. I got nervous because the cabbage family is known for having having distinct flavors when the vegetable is raw (For example, broccoli. Know what I mean?) But lo and behold, raw brussel sprouts are not to be wary of. The dressing makes it quite delicious. And who can forget the bacon? Anything made with bacon is infinitely better!

Recipe (makes ~10 servings):
1 lemon
1 orange
1 shallot, minced
1/2 cup olive oil
6 slices cooked bacon, crumbled or chopped
4 dozen brussel sprouts
1 cup Pecorino-Romano cheese, grated
1 cup almonds

Directions:
1. Cook and crumble the bacon.

2. Squeeze the juice of the lemon and orange into a small bowl with the shallots. Pour olive oil into the bowl, in a steady stream, whisking to form an emulsion (it should appear creamy). Season to taste with salt and pepper. Refrigerate until ready to use.

3. Use a mandolin to shave the brussel sprouts into thin slices so it resembles a slaw mixture (do not include stems).

4. Place almonds in a food processor and pulse until chopped coarsely. Add 3/4 cup almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing, and sprinkle with remaining almonds, cheese, and bacon over the top.

Roasted Salmon with Avocado and Grapefruit Salsa

noreply@blogger.com (Anonymous) — Mon, 01 Apr 2013 16:06:00 +0000

Happy Monday!

Today is the start of a long work week for me. I'm working a mix of super early mornings, and super late nights, so I have to figure out what to cook for the few lunches and dinners that I'll be at home for. (That's actually how its going to be for the next few weeks)

The hardest about about working in the food industry is that you're always surrounded by food. I'm sure you're looking at me like "blah blah blah, life is so hard." But really, hear me out. Yes, the food is different every night, but what's being served may be something that you don't like to eat, something that doesn't fit your health regimen, or it's just hors d'eurvres (not even a real meal!)

So here is to putting time and effort into being healthy. Cheers!!

Recipe (makes 2 servings):
1/4 pound salmon fillets
1 large grapefruit
1 avocado, pitted, peeled, and cubed
1/2 jalapeno, seeded and minced
3 tablespoons red onion
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
ancho chile powder*
olive oil
coarse kosher salt and freshly ground pepper

*I used Cayenne pepper since I wasn't able to find ancho chile powder, and it still turned out yummy!

Recipe from Williams-Sonoma Weeknight Fresh & Fast Cookbook

Directions:
1. Preheat oven to 375 degrees

2. Place fillets on a baking pan, skin side down. Brush both sides with olive oil, then sprinkle the fillet with salt, pepper, and ancho chile powder. Place in oven and roast until almost opaque in the center, about 18 minutes.

3. Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2 in pieces; return to the bowl.

4. Gently mix in the avocado, jalapeno, onion, cilantro, and lime juice. Season the salsa to taste with salt and pepper.

5. Cut the fish in half and divide among 2 warmed plates. Spoon the salsa over the top and serve right away.

Blackberry Cobbler Pancakes

noreply@blogger.com (Anonymous) — Sun, 31 Mar 2013 15:44:00 +0000

Happy Easter Sunday!

I hope everyone has a fun day and enjoys the lovely spring weather (it's about time!) :)

Easter Sunday is definitely a big brunch day in the city. But sometimes, brunch is better at home - you don't need to wait for a table, you can eat whatever you choose, and it probably costs half of what you would pay at a restaurant. For me, nothing makes Sunday better than eating pancakes for brunch. I found this awesome recipe because I was looking for a new take on pancakes. (There's also Earl Grey Vanilla Pancakes with Honey Tea Syrup) Something different about this recipe is that it uses cake flour in addition to all purpose flour, which makes the pancakes extra fluffy.

The directions below are from the original website, and for me, everything went dandy until it came to actually cooking the pancakes. I noted my alteration and how I ended up making the pancakes, but if the original way works for you, hooray!!

Recipe (makes 7-8 servings):
Cobbler:
2 cups blackberries
1/3 cup unsalted butter
1/2 cup quick oats
1/2 cup flour
3/4 cup brown sugar
3/4 teaspoon cinnamon

Pancakes:
1 cup plus 2 tablespoons cake flour
1 cup all purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups whole milk
2 large eggs
3 tablespoons unsalted butter, melted
Additional melted unsalted butter for cooking

Directions:
1. Preheat oven to 375 degrees

2. Put 1 cup blackberries in a ramekin. Cut the remaining 1 cup blackberries into pea-sized pieces, and set aside.

3. To make the cobbler: In a mixer, combine the butter, quick oats, flour, brown sugar, and cinnamon; mix until clumps have formed. Spread 1/4 cup of the mixture over the blackberries in the ramekin.

4. Bake for roughly 20 minutes, until the blackberries have burst, and the top has slightly browned.

4. Whisk cake flour, all purpose flour, brown sugar, baking powder, and kosher salt in a large bowl. Whisk together the milk and eggs in a small bowl. Add the wet mixture to the dry ingredients. Mix in 3 tablespoons melted butter.

5. Heat griddle or nonstick pan over medium heat. Brush bottom of pan with additional melted butter.

6. Working in batches of 2-3 pancakes, sprinkle 2 tablespoons of the uncooked cobbler on the griddle, then pour 1/4 cup batter on top.

Alteration: I followed the directions above for the first 3 pancakes that I made. It got real messy. I realized that by sprinkling the cobbler onto the pan first, there was nothing to hold the cobbler together for when you flip the pancake over, and the cobbler would end up all over the pan. So moving forward, I put a bit of batter onto the pan first, then the cobbler, then more batter. Essentially, I made a cobbler sandwich with the batter, and it worked out much better.

7. Sprinkle each pancake with a few of the pea-sized blackberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until sides brown, about 1 minute. Divide pancakes among plates.

8. Top pancakes with fresh cobbler and syrup.

Care Packages

noreply@blogger.com (Anonymous) — Fri, 29 Mar 2013 11:08:00 +0000

Nothing makes you feel more loved than receiving a care package in the middle of the week. Am I right? Or am I right? After coming back from Seattle the other week, I've felt a surge in energy and a big sense in motivation (more on that to come later), but a little sad to not see the faces of my lovely friends everyday.

Fast forward to last night - I was just coming off a long day at work, with an exceptionally early morning today, I was thrilled to see a package from my best friend Renee (who I'd just seen in Seattle)! I got the warm fuzzies, and was absolutely stoked to find what was in the package!

Local Seattle chocolate in Hazelnut Crunch, Fig Fennel & Almond, Organic Fair Trade 70% Cacao Dark Chocolate, and Organic Salted Almond Dark Chocolate

Happy Friday! :)

Turkey Sandwiches with Ginger-Avocado Relish

noreply@blogger.com (Anonymous) — Mon, 25 Mar 2013 17:50:00 +0000

Sandwiches are synonymous with lunch. But the difficult part is keeping them exciting. There are a ton of different types of deli meats at the meat counter at the grocery, but at the end of the day, cold cuts are cold cuts. You can only add so much lettuce, tomato, mayo, and mustard to keep you wanting more. And thus comes this sandwich! The avocado mixed with wasabi and green onions keeps you wanting more, and the bread grilled with sesame oil is absolutely fantastic!

I didn't make any alterations to this recipe, but there are alternative cooking methods to cook this recipe even faster if you're short on time.

Courtesy of Williams-Sonoma Weeknight Fresh +Fast Cookbook

Recipe (makes 4 servings):
4 green onions, white and pale green parts, minced
2 tablespoons olive oil
5 teaspoons rice vinegar
3 1/2 teaspoons fresh ginger, peeled and minced
2 teaspoons wasabi paste
1 avocado, firm but ripe, pitted, peeled, and diced
1 1/4 - 1 1/2 pounds turkey breast cutlets
4 slices country bread
4 large leaves butter letuce
asian sesame oil
coarse kosher salt and freshly ground pepper

Directions:
1. In a bowl, combine the green onions, olive oil, vinegar, 2 teaspoons of minced ginger, and the wasabi. Gently mix in the avocado. Season to taste with salt and pepper; and set aside.

2. Prepare a charcoal or gas grill for direct-heat cooking over high heat. Brush the turkey with sesame oil on both sides, and sprinkle both sides with salt and pepper. Sprinkle the remaining 1 1/2 teaspoons minced ginger over one side of the turkey. Grill the turkey until just cooked through, 2-3 minutes per side. Transfer to a plate.

Alternative #1: Instead of grilling, you can broil the cutlets, or even saute the cutlets in a fry pan.

3. Brush sesame oil over one side of bread. Grill the bread, oiled side down, until golden brown, 2-3 minutes per side.

Alternative #2: You can forgo grilling the bread and stick the bread in the toaster without the sesame oil.

4. Arrange 1 bread slice, grilled side up, on each plate. Arrange sliced lettuce over each, and then top with turkey. Spoon the relish over and serve right away.

Birchbox #2

noreply@blogger.com (Anonymous) — Mon, 25 Mar 2013 02:59:00 +0000

Sometimes I think I secretly signed up for monthly Birchbox's just to get a package in the mail every month...

Theme of the Month: March Madness

Left to Right: Juice Beauty Stem Cellular Repair CC Cream, Couture La La Perfume, Whish Shave Cream in Blueberry, Seroe Normat Dry Shampoo, and a Madewell Nail File

Avocado & Chorizo Toast

noreply@blogger.com (Anonymous) — Mon, 25 Mar 2013 00:32:00 +0000

I love sausages. I tend to tune people out when they try and tell me how sausages are awful for you, and that I have no idea what types of meat are in them. In reality, I know what types of meat are in sausages. I just ignore it because they are so delicious! The one that tops my list? Turkey Kielbasa! (I'm drooling just thinking about it) But because they have so much fat in them (and sausages, in general), I really have to watch how often I eat them.

Nothing is better than eating something for dinner that isn't traditionally meant for dinner. Example? Breakfast for dinner or eating appetizers for dinner. This recipe was awesome because it was quick to make, super delicious, and involves all of my favorite foods!

Surprisingly, I had a good amount of avocado leftover. I may just toss that with a salad tomorrow, or have it on another piece of toast without the chorizo! Yum!

Recipe from What to Cook & How to Cook it: Fresh & Easy from Jane Hornby

Recipe (makes 4 servings):
1/2 pound (9 ounces) chorizo sausages*
2 ripe avocados
4 scallions (spring onions), thinly sliced
2 limes
1 tablespoon extra virgin olive oil, plus extra for drizzling
4 thick slices good quality bread, such as sourdough or Italian bread
1 clove garlic
1 handful fresh cilantro, optional, for garnish
sea salt and freshly ground black pepper
a few drops of Tabasco sauce

*There are two types of chorizo: cooking chorizo, which is soft like a regular sausage, and cured chorizo, which is firm and dry and eaten uncooked, similar to a salami. Both types will work in this recipe, but choose the cooking chorizo if you have the option*

Directions:
1. Cut the sausages into bite size pieces. Heat a skillet or frying pan, add the sausages to the dry pan, then fry for 5 minutes, until golden and crisp around the edges. The sausages will release their own oil as they cook.

2. Cut each avocado in half; then use a spoon to scoop out the pits and the flesh. Roughly chop the meat of the avocado and place in a bowl.

3. Add the juice of one lime and the scallions to the avocados. Add the Tabasco and olive oil, then season with salt and pepper. Cut the remaining lime into wedges.

Alteration #1: I didn't use any Tabasco sauce, just because I find chorizo to be a tad spicy as is. (No need to make my mouth suffer any more than it should!)

4. Preheat the broiler (or grill) and spread out the bread on a baking sheet. Toast until golden on both sides, about 2-3 minutes per side. Cut the garlic in half and rub the cut side over the toast. Drizzle with a little olive oil.

5. Top the toast with avocado mixture, followed by the sizzling sausages and a spoonful of the pan's juices. Tear the cilantro leaves over the top and serve with the extra lime wedges for squeezing.

Happy Early Birthday!

noreply@blogger.com (Anonymous) — Sun, 24 Mar 2013 00:56:00 +0000

My birthday is a little over 4 months away, but my best friend and I (who was born 3 days before me) just bought our birthday gift! I'm so excited to be going to Osheaga this summer in Montreal! In addition to the two of us, we have friends flying out from Texas, Missouri, and New York for the festivities. It couldn't be a better birthday gift :) Check out the line up below. I heard they are also going to be adding another 20 artists soon!

Grilled Tuna with Basil-Walnut Sauce

noreply@blogger.com (Anonymous) — Sun, 24 Mar 2013 00:46:00 +0000

Today was one of those lazy Saturday's. I managed to do nothing but go to the grocery store for some food for next week, and that's about it. It was awesome. :) And since the lazy kick is still in place, I found a very simple, but very healthy recipe for dinner tonight (lucky me!). The basil sauce turned out to be much more flavorful than I had anticipated, and pairs well with the lemon zest on the fish.

Recipe is from Williams Sonoma Weeknight Fresh & Fast Cookbook

**Note the alterations I made in the recipe below**

Recipe (makes 2 servings):
2 Albacore Tuna Steaks
1 1/2 tablespoons extra virgin olive oil (plus more as needed)
1/2 cup fresh basil leaves, packed
1 tablespoon walnut pieces
grated zest of 1 lemon
coarse kosher salt and freshly ground pepper

Directions:
1. Place tuna on a plate. Sprinkle both sides with salt, pepper, and the lemon zest. Brush with olive oil on both sides. Let marinate while preparing the sauce.

2. In the work bowl of a food processor, combine the basil, walnuts, 1/8 teaspoon of salt, and a generous amount of pepper. Process until finely ground. With the machine running, gradually add 1 1/2 tablespoons olive oil. Taste the sauce and adjust the seasoning with salt and pepper. If the sauce seems to thick, you can add more olive oil to thin it out.

Alteration #1: I used raw slivered almonds instead of walnuts because I didn't want to buy a new bag of walnuts just to use 1 tablespoon of it. The sauce still turned out delicious!

3. Prepare a charcoal or gas grill for direct-heat grilling over high heat. Add the tuna, cover the grill, and cook as desired, about 3 minutes per side for rare. Transfer the tuna to 2 warmed individual plates. Top each with the basil sauce and serve right away.

Alteration #2: I live in an apartment with no access to a grill. I used the "Broil" option on my oven set on "High" or at 400 degrees, and cooked each side for 3-4 minutes (the thought of getting salmonella really scares me, so I added an extra minute to the recipe's 2-3 minutes)

Popovers with Strawberry Butter

noreply@blogger.com (Anonymous) — Fri, 22 Mar 2013 17:28:00 +0000

Popovers remind me of when my mom used to take my sister and I on shopping trips to San Francisco. We would all spend the day shopping, then have afternoon tea at the top floor restaurant, the Atrium, at Neiman Marcus. Popovers with Strawberry Butter was what they served when you first sat down, and I devoured my fair share every time! Popovers are delightful - they're light and doughy and pair very well with strawberry butter. The butter is not overtly sweet, and can even be made with fresh strawberries! #winning

Popover Recipe (makes 6 servings):
2 eggs
1 cup all-purpose flour
1 cup whole milk
1/2 teaspoon salt

Strawberry Butter Recipe (makes 8 tablespoons or 1/2 cup):
1/2 cup butter, softened
1 tablespoon of strawberry preserves (can also use fresh strawberries [use 3 strawberries])
2 tablespoons confectioner's sugar

Directions:
1. Preheat oven to 450 degrees.

2. In a medium bowl, beat eggs slightly. Beat in flour, milk, and salt, until just smooth. Fill muffin tin cups 1/2 full.

3. Bake at 450 degrees for 20 minutes. Then decrease oven temperature to 350 degrees for another 20 minutes. Remove from cups and serve immediately.

4. In a small bowl, beat together butter, sugar, and strawberries until creamy. If using fresh strawberries, combine butter and sugar, then fold in strawberries. Cover and refrigerate until ready to serve.

Seattle Part 2

noreply@blogger.com (Anonymous) — Wed, 20 Mar 2013 16:48:00 +0000

Sadly, my trip to Seattle has come to an end, but I wanted to highlight some of the places we ate at and visited just in case any of you make a trip over sometime soon!

Chihuly Garden and Glass - an exhibition of Dale Chihuly's hand blown glass installations. The exhibition is really spectacular, and something very unique to Seattle

A picture of another installation from the Chihuly Garden and Glass

We took a trip to do a very mild 3-mile hike at Olallie State Park (roughly 45 minutes outside Seattle)

Twin Peak Falls at Olallie State Park

We spent a lovely morning at Gas Works Park; we got a great view of the city and watched seaplanes take off

Off to the side of Gas Works Park, we were able to see houseboats! How unique of Seattle...

At the Future of Flight - Aviation Center and Boeing Tour in Everett, WA. This is the site where they manufacture all of Boeing's 737, 747, 777, 787 models. This is one of the coolest things I've ever done!

This is a layout of the building (listed as the largest building in the world by Guiness Book of World Records) and which planes are manufactured in which parts of the building. All the 787's that have been recalled are at this site.

RECAP OF SEATTLE:

Places to Eat (in order of when we ate them):

La Panier - Very French Bakery

Off the Rez - Native American food truck

Piroshky Piroshky

RN74 - a Michael Mina restaurant

Duke's Chowder House

Bakery Nouveau

Terra Plata

Mora Ice Creamery

The Walrus and the Carpenter

Molly Moon's Homemade Ice Cream

Ezell's Famous Chicken - Oprah named it the Best Fried Chicken in the 80's!!

Din Tai Fung

Green Leaf

Ivar's Seafood Bar

Donut Shops:

Daily Dozen Donuts

Top Pot

Mighty-O Donuts

Krispy Kreme

Coffee Shops:

Espresso Vivace

Bauhaus Books and Coffee

Victrola

Starbucks (the original at Pike Place Market)

Sights/Things to Do:

Kerry Park

Pike Place Market

Bainbridge Island

Museum of Flight

Fremont Troll

Lenin's Statue

Hiram M. Chittenden Locks

Chihuly Glass and Garden Museum

Space Needle

Gas Works Park

Future of Flight - Aviation Center and Boeing Tour

Fall Vegetable Risotto with Blue Cheese

noreply@blogger.com (Anonymous) — Wed, 20 Mar 2013 16:21:00 +0000

The worst part of traveling is that when you finally get home, you're kind of useless. Case in point, the flight back from Seattle was a red eye and arrived in Boston around 8am. Made it home by 9am, and though I wanted to sleep (it was 6am in Seattle), I knew I shouldn't (Darn you, jet lag). So I decided to make some comfort food for the rest of the week, and catch up on the premiere of Dancing with the Stars (go Zendaya!) And yes, my luggage is still sitting in a corner of my room untouched and still packed. I hope one day, someone will invent a robot who will unpack your bags for you. That would be heaven on earth.

The recipe is from my handy dandy Williams-Sonoma Weeknight Fresh+Fast cookbook!

Recipe (makes 4 servings):
5 cups low-sodium chick or vegetable broth
10 ounces Brussels sprouts, ends trimmed, quartered lengthwise
2 tablespoons olive oil
1 large onion, finely chopped
1/4 pound (125 grams) shiitake mushrooms, stems removed, sliced
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup gorgonzola or other blue cheese, crumbled
1/2 cup walnut pieces
Coarse kosher salt and freshly ground pepper

**I'm lactose intolerant/not a fan of blue cheese, so I omitted it when I made the dish. I know some people who find blue cheese too stinky, so using Cambozola (a hybrid cheese of Camembert and Gorgonzola) may help if you want to add cheese to the dish**

Directions:
1. In a saucepan, bring the broth to a boil. Add the Brussels sprouts and cook until bright green and almost tender, about 4 minutes. Using a slotted spoon, transfer the Brussels sprouts to a bowl and set aside. Reduce the heat to low.

2. In a heavy medium saucepan, over medium-high heat, warm the oil. Add the onion and saute until golden brown, about 5 minutes. Add the mushrooms, sprinkle with salt and pepper, reduce the heat to medium, and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the rice and stir until opaque, about 1 minute. Add the wine and stir until absorbed.

3. Add about 3/4 cup of the broth, and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue cooking, adding the liquid about 3/4 cup at a time and stirring frequently, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes. Mix in the Brussels sprouts, blue cheese, and a generous amount of pepper. Taste and adjust the seasoning.

4. Spoon the risotto into warmed bowls or plates, sprinkle with walnuts, and serve right away.

Alteration #1: I used slivered blanched almonds instead of walnuts since I had them already lying around.

Seattle...

noreply@blogger.com (Anonymous) — Mon, 18 Mar 2013 05:23:00 +0000

...is the city of Nordstrom, REI, Amazon, Microsoft, Boeing, Kurt Cobain, Owl City, Macklemore, and the best coffee ever (just to name a few)! Seattle just so happens to be one of my favorite cities for those things, and also because two of my best friends live here. And what's even better about having friends living in a city you're visiting, is that they will take you to all the local food and hang out spots, and not a day will go by without you eating good food. Here's a quick recap of my trip so far:

View of Seattle bright and early from Kerry Park

Grabbing some latte's at the original Starbucks at Pike Place Market

Daily Dozen Donuts - the best donuts in the downtown area. We ate half a dozen plain donuts in one sitting...yes, we're fat. :P

Lunch from Off the Rez food truck (Native American Food) - Pork Tacos with a Mango Frybread

A day trip to the Museum of Flight

We even got to climb aboard the original Air Force One that JFK, Eisenhower, Nixon, and Johnson used during their presidency

Grabbing a cup of Joe at Espresso Vivace (aka the best cup of coffee I've ever had, I'm not lying!)

Then we took a day trip to Bainbridge Island. I was so excited to ride the Washington State Ferry!

And we found amazing ice cream at Mora on Bainbridge Island. We had their signature Blackberry ice cream (as seen on the bottom) and a scoop of their Rose Petal ice cream (you can even see the petals)

Lastly, HAPPY SAINT PATRICK'S DAY!!! I hope everyone had a safe and fun day. My best friend and I made Bourbon Whiskey Chocolate Buttercream and Bailey's Cupcakes to celebrate. :)

Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce

noreply@blogger.com (Anonymous) — Mon, 11 Mar 2013 00:23:00 +0000

I'm gearing up for my week long trip to Seattle, and I can't wait to eat all the fresh seafood in the Pacific Northwest! I'm especially looking forward to getting some delicious smoked salmon, because there's so many varieties that are sold in the state! In heavy anticipation of salmon, I just had to have some before heading out.

Something that really resonates with me about cooking is using the same philosophy that my mom used when I was growing up. As much as I love cooking, I don't want to be spending hours and hours in the kitchen just to cook one meal. I'm not a fan of using a thousand ingredients to make one dish taste good - I like preserving the integrity of whatever it is that I am cooking by using as few ingredients as possible. That's why I liked this recipe. Majority of the ingredients are also things you would probably already have in your pantry. It's like killing two birds with one stone!

Please note: these do not well as leftovers. The flour will make the salmon soggy when you reheat it.

Recipe (serves 4):
4 (6 ounce) salmon fillets, rested at room temperature for 20 minutes
8 tablespoons flour, divided
2 tablespoons honey, divided
2 tablespoons extra virgin olive oil
Zest of 1-2 limes, for garnish

Browned Butter Lime Sauce:
6 tablespoons butter, diced
3 tablespoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
1. Use 2 tablespoons flour to coat each piece of salmon, front and back. Evenly drizzle 3/4 tablespoon honey on both sides of each salmon fillet. (I drizzled one side before placing the salmon in the pan, and I drizzled the other side while the salmon was in the pan to keep it from getting too messy)

2. Use a medium saucepan over medium heat and heat 1 tablespoon olive oil. Cook salmon, 3-5 minutes per side, until thoroughly cooked through and the bottom has browned.

3. Place butter in a small saucepan over medium heat. Swirl pan occasionally, until butter is fragrant and has turned a tan shade. Remove from heat, and add browned butter, lime juice, garlic, salt, and pepper.

The only reason I wouldn't make this recipe again is because of the amount of butter used. I know that the amount of butter poured on top of the salmon is solely at my discretion, but I can't help but feel very unhealthy eating this dish. Until next time salmon!

Earl Grey Vanilla Tea Pancakes with Honey Tea Syrup

noreply@blogger.com (Anonymous) — Sun, 10 Mar 2013 16:44:00 +0000

London Fogs are my favorite drink. It's a mix of Earl Grey tea, vanilla syrup, and steamed milk. It's a very English thing that I love. So when I found this recipe, I knew I had to try it out! This recipe does not disappoint, it just takes more labor than normal pancakes.

Happy Daylight Savings!

Recipe (makes 9-10 pancakes):
1 1/2 cups vanilla almond milk
4 Earl Grey tea bags
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1 egg
2 teaspoons canola oil or vegetable oil
2 teaspoons vanilla extract

Honey Tea Syrup Recipe:
1/4 cup honey
2 tablespoons water
1 Earl Grey tea bag
1/2 teaspoon vanilla extract

Directions:
1. Prepare the Honey Tea Syrup. Combine honey and tea in a medium saucepan over medium heat. Bring to a simmer and remove from heat. Add 1 Earl Grey tea bag, and let steep for 5 minutes. Remove tea bag, scraping as much honey off the bag, then discard. Add vanilla. Transfer to a small container and place in refrigerator to cool and thicken.

2. Prepare steeped milk. Add vanilla almond milk and 3 Earl Grey tea bags in a medium saucepan over medium heat. Bring to a simmer, then reduce heat, and allow to simmer for another 3-5 minutes. Remove tea bags, squeezing as much milk out of the tea bags as possible, then discard. Let milk cool in refrigerator.

3. Combine the flour, baking powder, sugar, and contents of 1 Earl Grey tea bag in a bowl. Whisk together. Be sure that the tea leaves are finely ground. If not, place the contents in a food processor to chop them up.

4. Once the milk has cooled, combine steeped milk with the egg, oil, and vanilla extract.

5. Add the wet ingredients to the dry ingredients and whisk together until well incorporated. Do not overmix.

6. Heat a large skillet over medium heat. Spray with non-cooking spray. Spoon 1/3 to 1/4 cup batter onto the pan and use your fingers (or whatever utensil you choose) to spread the batter out into circles. Cook until bubbles begin to form on the surface, then flip over and repeat until golden brown on both sides. Repeat with the rest of the batter.

7. Serve pancakes warm with syrup.

I halved the recipe and was able to make 4 sizeable pancakes using 1/4 cup batches of the batter. Next time, I would definitely double the amount of syrup because it was just so good!

Lavender Panna Cotta

noreply@blogger.com (Anonymous) — Sun, 10 Mar 2013 02:25:00 +0000

I have a soft spot in my heart for Panna Cotta. It reminds me of when I worked in Maui and the Executive Chef of the hotel I worked at would make batches and batches of different flavored Panna Cotta's for the staff to try. He made ones with flavors of basil, passion fruit, coconut, etc. But my favorite was lavender.

There are a good number of Lavender Panna Cotta recipes online, but I decided to try this one. I wanted the most traditional recipe I could find, and I think this one is a fairly good choice.

Recipe (serves 8):
5 cups heavy cream
1 1/3 cup milk
2 tablespoons dried lavender flowers
1 1/2 cup sugar
Two 1/2 ounce packets powdered gelatin
Honey, for garnish

Directions:
1. Combine cream, 1 cup of the milk, and lavender in a saucepan and bring to a boil. Take pan off the heat and stir in the sugar until it dissolves. Strain out the lavender.

2. While cream mixture is cooling, pour the remainder of the milk into a small bowl and sprinkle the gelatin over it. Let stand for 5 minutes.

3. Stir the dissolved gelatin into the cream mixture. (If the mixture becomes too cool to dissolve the gelatin, set it back on a low flame, stirring continuously, until the gelatin is completely incorporated into the cream.)

4. Pour the mixture into individual serving vessels or one large dish. Let it sit for at least 6 hours in the refrigerator, undisturbed, on a flat surface. Drizzle with a few drops of honey for garnish, and enjoy.

My apologies...I had no flowers to garnish my dessert with, only strawberries. So though it may look like a Strawberry Panna Cotta, it is indeed a Lavender Panna Cotta. Cheers!

Double Crunch Honey Garlic Chicken

noreply@blogger.com (Anonymous) — Sat, 09 Mar 2013 23:06:00 +0000

I love fried chicken. And I mean in the finger licking way. Fried chicken is so sinful, yet so delicious. It is absolutely worth breaking any diet for, especially if you can get your hands on the good stuff!

The recipe is very simple; the only tedious part is measuring and sifting together the dry ingredients. Other than that, this recipe is a piece of cake! (I suggest serving this with some veggies, so there's not too much guilt leftover at the end of the night *wink*)

Recipe:
4 Large Chicken Breasts
2 cups flour
4 teaspoons salt
4 teaspoons pepper
3 tablespoons ground ginger
2 tablespoons ground nutmeg
2 teaspoons ground thyme
2 teaspoons ground sage
2 tablespoons paprika
1 teaspoon cayenne pepper
Canola Oil
4 eggs
8 tablespoons water
2 tablespoons olive oil
3-4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 teaspoon ground black pepper

Please note: The flour and spice mix is enough to make multiple batches of the chicken. I managed to only use a third of the batch for 4 pieces of chicken. If you have any leftover mix, stick it in a Ziploc bag and freeze it for the next time!

Directions:
1. Make sure that each chicken breast is roughly 1/2 inch thick. (This ensures that the chicken will all cook at the same speed) If not, place the chicken between two sheets of plastic wrap, and use a meat mallet to pound it to a 1/2 inch thickness. As an alternative, you can even slice the breast in half horizontally instead of using a meat mallet.

2. Sift together your flour, salt, pepper, ground ginger, ground nutmeg, ground thyme, ground sage, paprika, and cayenne pepper.

3. Whisk together the eggs and water to create an egg wash.

4. Season the chicken breast with salt and pepper on both sides before dredging in the flour mix. After dredging in the flour mix, dip the chicken in the egg wash, and dredge one more time in the flour mix. (Thus the double crunch)

5. Heat a skillet on the stove with about 1/2 inch of canola oil covering the bottom. You will want to carefully regulate the temperature as you do not want the chicken to brown too quickly. Just below medium heat works best. I kept the stove between 4-4 1/2 on a 10 dial stove and fried them gently for 4-5 minutes per side, until golden brown and crispy.

Hint: Make sure that both sides of the chicken are still fully dredged before frying. Sometimes after dipping the chicken in the egg wash, the egg wash absorbs the flour. In that case, just dip that chicken right back into flour mix, then into your pan.

6. Drain the chicken on a wire rack for a few minutes before dipping into the Honey Garlic sauce.

7. Heat a saucepan over medium heat and add the olive oil and minced garlic. Do not let the garlic brown.

8. Add the honey, soy sauce, and pepper and allow to simmer for 5-10 minutes. Remove from heat and allow to cool for a few minutes. Watch the sauce as it simmer because it can foam up over the pot very easily.

9. Coat the chicken in the sauce and serve immediately.

Roasted Black Cod with Korean Flavors

noreply@blogger.com (Anonymous) — Tue, 05 Mar 2013 00:38:00 +0000

I've been craving some Asian flavors these days, so I was lucky to have found this recipe in...wait for it....the Williams-Sonoma Weeknight Fresh + Fast cookbook. (It never fails me!) Seriously though, if you're cramped on time, this recipe is perfect!

The sauce was so delicious, I'm saving the excess to make stir-fry and if there's some left after that, I may try it with chicken or beef!

Recipe (makes 4 servings):
1 tablespoon Olive Oil, plus more as needed
1 Large Shallot, minced
2 teaspoons Fresh Ginger, peeled and minced
1 1/2 teaspoons Serrano Chile, minced
1/3 cup Low-Sodium Soy Sauce
1/4 cup Brown Sugar, firmly packed
3 tablespoons Rice Vinegar
3 tablespoons Water
1 tablespoon Asian Sesame Oil
4 (about 6 ounces each) Black Cod Fillets
2 Green Onions, white and green parts, sliced

Directions:
1. Preheat oven to 400 degrees.

2. In a small saucepan over medium heat, warm the olive oil. Add the shallots, ginger, and chile, and saute until tender (about 3 minutes). Add the soy sauce, brown sugar, vinegar, and water, and simmer until the mixture is reduced to 3/4 cup (about 6 minutes). Remove from the heat and stir in the sesame oil. Set aside a small amount of sauce for brushing.

3. Brush a small baking pan with olive oil, and place the fish, skin side down, in the pan. Brush the fish with the reserved sauce. Roast until just cooked through (about 10 minutes).

4. Transfer fish to plates, sprinkle with green onions, and serve right away, passing the remaining sauce alongside.