(heat, fat, smoke, cool)
Gentlemen, turn on your fans. Everything you've been taught about smoking fat needs to go right out the window. Steve powers through the step-by-step on this baby. You'll never wonder how to do this again. Printable instructions? Click here.
Indian food is beyond scarce in the south end, but that's about to change. Travelers, the friendly, soothing Indian decor, jewelry, clothing, etc store on Pine Street, is opening a full service restaurant on the north end of Beacon Hill in the can't-miss-it purple house that housed Culinary Communion and the short-lived Tasha's Bistro. I'm told that Travelers will open in about a month (they're shooting for late June).
The Jade Pagoda, the long-lived but eminently cheesy Chinese place that lived on Broadway until it was shuttered a few years ago, was never about the food.
No, it was the kitschy digs, the waiters dressed up in shoddy sailor suits, the bad (but strong!) cocktails that called to us…it was an experience. And the food was about as bad as you’d expect. But like the Twin Teepees (may they rest in peace), the Pagoda was a neighborhood icon.
Traditional Mexican breakfast presents buttered corn tortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole. Printable recipe? Click here.
Il Corvo, an artisanal pasta bar that serves lunch and dinner, opens today inside Procopio Gelato on the Pike Place Market hill climb. The chef is Mike Easton, who worked his pasta magic at Bizarro before helping open Lecosho. Yum: Look at today's menu!
The good news of Spinasse's expansion broke earlier this year. Chef Jason Stratton, one of Food & Wine magazine’s Best New Chefs of 2010, would be doubling the seating of the current dining room, but more than that: He promised that the marble counter I so adore dining at would extend into the new space. And that they'll be adding a new pasta production room.
(Is Robert Plant organic?)Strawberry and rhubarb together make a stairway to heaven. Watch and you'll see what we mean. The oat nut topping is quite versatile; it can also be pressed into a crust. Printable recipe here.
On Monday evening I heard the very sad news that Kim Ricketts, founder of the ever-popular Kim Ricketts Book Events, had passed away. Kim had been battling AL Amyloidosis as well as a rare bone cancer since the fall.
(Steve strains the relationship)Cook nutrient-rich quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese. Find printable recipe here.
I never need an excuse to go to Vancouver, but this is the best one I can think of. The Playhouse International Wine Festival takes place every year in late March, and this was my second—and favorite–visit. I stayed at the hip Opus Hotel, a sweet little gem just off the café-and-club-filled brick side streets of the Yaletown area.
Last week, Tom Douglas announced via Twitter (@TomDouglasCo) that Cuoco, the Italian pasta house that anchors his revamped brick Terry Avenue Building, was open.
At Cuoco, longtime Tom Douglas pastaiola Martha Francis will work alongside Cuoco chef Stuart Lane (who last awed us at Cafe Juanita) to create dishes like gnocchi with nettle pesto, hazelnuts and pancetta; fresh pea risotto with pea vines and ham hock; artichoke raviolie with mascarpone and Parmesan. And that's just the pasta!
Crudo is an Italian dish of raw fish dressed with olive oil, citrus, and sea salt. The beauty of a good crudo lies in its ability to preserve the subtlety of the fish flavor and bring out its richness with good olive oil while simultaneously balancing it with acid—in this case, orange juice. The best crudos have a textural component: here I use chopped bits of pumpkin seed and crunchy crystals of Maldon sea salt (worth seeking out at a specialty market or online if you’ve never had it).
Serves 4 as an appetizer
½ pound sea scallops