I’m excited to impress my next dinner guests.

1. La Bete:  “La Bete is about cooking the food that we like to eat without pretense or limitations. We want to showcase the bounty and beauty of the Pacific Northwest while building a sense of community in our neighborhood and local food scene.”

Okay, I haven’t eaten here yet, but when I walked in, I knew I was bound to love it.  Oh and I’m so looking forward to trying the Gin-Ginger: gin, lime, ginger, mint, Rachel’s Ginger Beer.  Maybe with the leg of lamb…

2. Bar Ferdinand: We spoke with the guy who runs the bar and said he was inspired to re-create the wine bars he found on his European travels.  He said American wine bars install a bunch of fancy equipment, but they wanted to take a minimalist approach to their place and just serve great wine. We tried a Spanish wine that was very tasty!

3. Arabica Lounge: Great coffee.  They did a great job with the decor.  It’s a great place to meet friends and have a chat.

Capitol Hill just gets better and better.

HOW TO CUT AN ONION from Daniel Ahern on Vimeo.

Ever since I ate Paleo for a month, I realized I felt so much better.  If you feel sluggish or bloated after eating sometimes or are just interested in cooking, check out the interview.

WHEN:Saturday, April 10, 2010 11am-2pm
WHERE: 415 Westlake Ave Seattle, Washington, 98109
WHY: Because who doesn’t love cupcakes? Plus there will be fun competitions and a fundraiser for Hope Heart Institute.

COST: $10 suggested donation at the door

*Thanks, Val, for the hot tip!*

“This is a classic French way of making a chicken in a pot. Make sure you use a large (5-7qt) dutch oven that seals well (I put some parchment paper or tin foil to make an extra seal). It is extremely tasty, easy and the jus that it produces is so tasty.

Poulet en Cocotte
serves 4
1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 T olive oil
1 small onion, chopped medium
1 small celery stalk, chopped medium
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary
1/2-1 teaspoon lemon juice

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven, over medium heat until just smoking. Add chicken, breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Insert a wooden spoon into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6-8 more minutes. Remove from heat, place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer reads 160 degrees when inserted into thickest part of breast and 175 in thickest part of thigh, 80-110 minutes.
2. Transfer chicken to carving boards, tent with foil, and rest 15 minutes. Meanwhile, strain chicken juices from pot through fine mesh strainer into fat separator. Discard solids. Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir in lemon juice. Serve chicken, passing the jus at the table.”

We made this the other night and it was a very refreshing, healthy soup  (From Martha Stewart’s Everyday Food Magazine).  The lemon zest, garlic and cilantro topping really make the soup – try it with other chicken soups too.  I think it would be a great zing for a traditional chicken noodle soup.

2 tsp. Olive oil

4 bone-in, skin-on chicken thighs

coarse salt and ground pepper

1 large yellow onion, halved and thinly sliced

3 tsp minced garlic

3/4 tsp ground cumin

3/4 tsp ground coriander

1/4 tsp ground cinnamon

2 medium carrots, cut into 1/4 inch thick slices

6 cups chicken broth

1 can (15 oz) chickpeas, rinsed and drained

zest and juice of 1 lemon

2 tbs finely chopped fresh cilantro (corriander)

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to plate.

2. Pour off all but 1 tablespoon of fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes.  Add 2 tsp garlic and spices; cook, stirring, until fragrant, about 1 minute.  Stir in carrots and return chicken to pot. Then slowly stir in broth.

3. Bring to a boil. Reduce to a medium simmer, partially cover and cook until chicken is falling off the bone, about 50 minutes.

4. Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and squeeze in all of the juice of one lemon.  Serve soup into individual bowls.

5.  In a small bowl, stir together 1 tsp garlic, lemon zest, and cilantro; sprinkle generously over each soup serving before eating!