Cooking with Children at Farmer's Market - Seattle's Food Revolution

I've always enjoyed cooking with children.  Their eagerness and honesty make them perfect students.  They ask the best and funniest questions. Their little faces tell you exactly what they think about something that you just cooked.

I was watching Jamie Oliver's Food Revolution and was beyond astonished to learn that some children can't recognize what a potato is, but can easily identify frozen french fries and chicken nuggets. That one clip, had so much power for so many people and gave a rise to the Seattle's Chapter of Food Revolution.  Started by Hsiao-Ching Chou, the Seattle Chapter is growing and I was so happy to take a part in it.

As part of its mission, the JOFRSEA offers free cooking classes for kids at local markets.  Last Saturday, I went to the University District Farmers Market to make some spring rolls with kids.  There was even a sign with my name to make it all official!

The spring rolls are a perfect interactive and easy recipe to make with your children.  All you need is rice paper, hot water, ingredients for the filling and sauce.  The rolling possibilities are endless.

We used carrots, cucumbers, basil, tofu, and lettuce as our filling.  The dipping sauce was a quick stir of soy, lime juice and garlic.

The kids were eager to roll and were happy with results!

 

 

Thank you so much to Valentina Vitols for gorgeous photography!

Dinner at GreenLake Bar & Grill with my Triplet

On Monday, I met up with my triplet, Anna, to walk around Green Lake, to catch up, burn some calories and enjoy the sun.   Having burned "major" calories, we thought it was a great idea to have dinner at Greenlake Bar & Grill.  I've walked by this place a few times, and have always enviously glanced upon people's plates - the sweet potato fries alone were begging me to stop by for a visit.

Sadly, we just missed the Happy Hour, but the menu looked fantastic, so we decided to stay.

My triplet was up for sharing, and we ended up ordering the Mediterranean Platter (hummus, olives, cucumbers, tomatoes, warm pita bread, feta, roasted red bell peppers and onions).

The plate was as delicious as it was beautiful  (hold the onions next time, please). 

We devoured it quickly enough and were ready for the Diablo Burger. 

The burger came medium rare, just as ordered, with pepper-jack cheese, avocado, lettuce, tomato, red onion, and a nicely kicked chipotle mayonnaise.

The accompaniment of the sweet potato fries didn't disappoint!  Crisp and delicious, they were even better dunked in ketchup and ranch dressing.

Sunday Breakfast - Sunny Side Up Eggs, Asparagus & Croutons

Craving BBQ in Seattle - would Casper's Satisfy?

After living in Texas for 6 years and doing a 6-month stint in Alabama, I know a thing or two about good bbq.  And last night, on the way home, BBQ was exactly what I was craving for dinner.  I thought that Casper's Taste of South would do the trick. 

The exterior is a bright orange that you can't miss driving on Aurora.  There's plenty of parking, and in case the food wasn't up to my standards, there's a Safeway next door.

I ordered a pulled bbq pork sandwich with onions and coleslaw.  Sadly, the restaurant was out of fried green tomatoes, so I settled for fried pickles and a side of the potato salad.  The food was alright.  The pork could've been more tender, and the salad could've had more punch.  The pickles were my favorite.

Funny bathroom signage:

I honestly don't see myself coming back to the restaurant, so if anyone has bbq recommendations for Seattle, please let me know!

Thanks.

Kosher Chef Challenge in Seattle

Pictures are up! Write up to come soon.

Phillip Klitzner, Owner/Director of Operations, Nosh Away Inc. Catering

Dairy-Free Clam Chowders (Traditional and Manhattan).

Dairy-Free Flan with Spun Sugar.  Secret?  Phillip uses non-dairy creamer and you would never know the difference.  The flan was rich and smooth.  All it needed was a cup of coffee.

Next contestant, Rod Lapasin, Director of Catering & Conference Services at Olympic Hotel.


Potato planks getting ready for the oven.  Think of dairy-free version of scalloped potatoes, but better!  Thin layers of potatoes are cut into rectangular shapes.  Caramelized onions are sandwiched between the layers of potatoes acting as glue, while adding sweetness.

Salmon skewers awaiting the oven. Honestly, I'd be probably happy to eat them as is.  Baked with herbs and lemon zest, they are still delicious.  A garnish of pickled onions adds a nice acidity against the rich and fatty salmon.

Ready for main course?  Yes!  Lamb chops coated with mustard and herb bread crumb crust.  Served with potato planks and roasted asparagus.  Not the easiest thing to eat while standing up, but worth every bite.

Dessert time.  I call this a Twice-Baked-Almond Brittle.  This brittle was my favorite part of dessert.  Next with it, chef made raspberry granita and macerated strawberries (probably with balsamic vinegar an some sugar).

Last but not least was Leah Jaffee, of Leah's Catering of Seattle.

Back in the Kitchen: Rolling Greek Dolmas at Kaspars

I've been working at Kaspars Special Events & Catering for close to a year.  Most of my work is in the office and from time to time, I miss the hands-on activities of the kitchen.  Today, I took a break and stepped into the kitchen to roll some dolmas.

Kaspar's version is vegetarian.  Grape leaves are stuffed with rice, raisins, lemon zest, feta cheese and dill.  They are then baked and enjoyed by many!

Once rolled, the dolmas are covered with slices of lemon, an optional drizzle of olive oil.  Next, put a layer of parchment paper and cover with foil.  Dolmas are baked and can be served either hot or at room temperature.  Tzatziki, a traditional Greek yogurt and cucumber dip makes for a nice accompaniment.

Mussels @ Bick's Broadview Grill in Seattle

The improptu: "let's get a glass of wine" turned into a discovery of a local neighborhood gem in Greenwood area of Seattle.  Fun memories of dinner with my triplet :)

Mother's Day 2010 Brunch

Happy Mother's Day!  (Want more ideas of what to do with your cupcake pan?  Check out my recipe for Sour Cherry Crustless Cheesecake Cupcakes with Sour Cherry Glaze)

Back to Mother's Day though!

On the menu:
Broccoli and Italian Sausage Egg Muffins
Grilled Lemon & Garlic Asparagus
Orange Juice

Broccoli and Italian Sausage Egg Muffins

Ingredients


1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions


1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes. 

Here's Mother's Day Brunch 2011: Roasted Salmon with Dill and Lemon and Mushroom and Dill Risotto.

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