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Leslie

Member Since 20 Apr 2004
Offline Last Active Jun 13 2012 04:35 AM
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#771792 Horse Racing

Posted by Leslie on 31 January 2007 - 10:01 PM

They probably know they get really nice treats if they win, too, that's their prize.

Like not being sent to the knackers.

That's a good incentive, too! Except they don't know about the knackers until it's too late.


#743867 Farmer's Markets are now open!

Posted by Leslie on 25 October 2006 - 12:42 AM

I'm moving to Seattle in 2 days...has anyone seen any Honeycrisp apples around?

Looking forward to exploring the farmer's markets. I still haven't been to one yet!

Wonderful news that you are moving here tomorrow already! Welcome!

I've seen Honeycrisps at Metropolitan Market in W. Seattle.


#714987 Breakfast/Brunch in Seattle

Posted by Leslie on 16 July 2006 - 12:11 AM

I looked for a thread on brunch in Seattle, but could not find one.

What are your top spots for Brunch or Breakfast in Seattle?

Any thoughts on the Salty's Seafood brunch? Has anyone been?


#707755 cheeses i've recently tried

Posted by Leslie on 20 June 2006 - 04:55 PM

The third one was the Rogue River Creamery Smokey Blue, and it rung the bell. We love blue cheeses, and we love smoked foods, and this straddled the saddle of both of those horses. What a ride. Debbie, who was working the country, suggested putting it on a big hamburger, an idea which has now thoroughly got me planning to acquire some ground beef as soon as possible. The cheese was as smoky as smoked salmon...meaty, even.

Rogue River Creamery is near Ashland, Oregon. The owners acquired it from Ig Vella, who is a well-known cheesemaker from Sonoma (Vella Cheese Company).

Here's a good article from the San Francisco Chronicle by Janet Fletcher: Rogue River Blue a fine start for fledgling cheesemakers

Rogue Creamery:

Central Point, OR (7/11/05) -- Oregon’s Rogue Creamery has scored the coveted Best New Product in the World Award at the National Association for the Specialty Food Trade (NASFT) Food Show in New York. The nod went to Smokey Blue, a traditional blue cheese that is smoked overnight in hazelnut shells. The result is a sweet nutty flavor that counters the tangy sharp taste of blue.



We had it with a good bottle of zinfandel before dinner. A little goes a long way: it's a great nibbling cheese.

I agree. Those Rogue River Creamery blues are stellar. Good idea about the smoked one on a burger, as the smokiness is so intense on it's own.


#625736 Union Restaurant

Posted by Leslie on 15 September 2005 - 03:21 PM

A belated report w/ photos of my dinner in July at Union Restaurant in downtown Seattle. I will preface it by saying I am a bit biased towards Union, I like Chef Ethan Stowell very much (as do many of us in the PNW!), and have had many good meals here. I enjoyed this one very much, too, and look forward to my next meal there.

Chilled Corn Soup with Truffle Oil - a nice way to start a summer dinner.
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Dungeness Crab Salad with Avocado Basil & Watercress. A touch of lemon, too. Light and fresh, and I liked the avocado puree which lightly binded it together). Great flavors and feelings in my mouth while eating this dish!
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Chilled Cauliflower Soup with Mushroom (Morels) & Leek Salad and topped w/ Shaved Truffles. Another fresh & summery dish.
Part 1
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Chilled Cauliflower Soup with Mushroom (Morels) & Leek Salad and topped w/ Shaved Truffles
Part 2
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Orrechiette Pasta with Grilled Octopus, Ligurian Olives and Parsley
I learned how to make this dish the week before in Ethan's cooking class! This is kind of a filling dish. Great full flavors, but I split this with my husband as I knew I could not eat it all myself, and I don't like to fill up on pasta :o .
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Hubby's Lamb's Tongue w/ Potato Salad. The 2 bites I had tasted fabulous!
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For me: Seared Ahi Tuna with (diced) Green Beans in a butter sauce and sprinkled w/ Red Pepper. Tuna was warm on the outside, rare on the inside, with good texture.
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Roasted Squab with fresh Fig Confiture & Salsa. And more Morels, yum. Sorry the photo is dark.
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Strawberry Sorbet with Strawberry Consume
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Chocolate Profiterole and Cognac Ice Cream. This ice cream was amazing, as was the chocolate.
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We drank a 2003 St. Innocence Pinot Noir Temperance Hill Vinyard.

Going from memory, my favorite bites or dishes that stood above the rest were the Crab Salad (always a favorite), the Lamb's Tongue, and the Cognac Ice cream w/Chocolate Profiterole. :o . On a previous occasion, the Squab was my favorite. They also make an excellent crispy Sea Bass dish.

This is great restaurant, I highly recommend going if you have not been there yet.

Service was also very good. I enjoyed the tempo of our meal, which was not to have long lapses between courses.

Union Restaurant
1400 1st Ave, Seattle (corner of 1st and Union, near Pike Place Mkt).
(206) 838-8000

Some links to other discussions here on Union:

Rovers or Union/ Seattle, Fine Dining in Seattle

Sunday Dinners at Union, Oktoberfest and more...

Ethan Stowell (Union) Cooking Class

Pike Place Market, Union, etc...


#603629 Recipe thread PNW

Posted by Leslie on 06 July 2005 - 02:39 PM

By popular request by PNWers, here is a thread where we can ask for or post recipes from any/all of our PNW potluck/ get togethers.

Please contribute everyone! :(

I've been asked to post the recipe for the Chiles Rellenos casserole, which came from Jaymes. It is very easy to make :( , and great for potlucks or block parties. I am always asked for this recipe. Thank you Jaymes!

Chiles Rellenos Casserole

3 lbs. fresh Poblano chiles (sometimes called Pasilla chiles in Seattle) (or 6 small cans whole green chiles, drained)
1/2 lb grated Jack cheese
1/2 lb grated mild cheddar cheese
3 eggs
3 C whole milk
1 C Bisquick
1 t each salt & pepper

Char or blister the poblanos. I don't have a gas stove, so I do it under the broiler, on high, and quite close to the element, turning them to get evenly blistered quickly, so they don't overcook. Then put in a paper bag for 10 minutes or so. Remove stems and peel skin off (don't run under water), scrape out seeds and veins.

Layer whole chiles (so it is double thickness of chile) on bottom of buttered 9x13 casserole. Cover chiles with combined cheeses. Beat together the eggs, milk, Bisquick, salt and pepper. Pour over chiles and cheese. Bake, uncovered, 350ยบ for 45 minutes.

Serve w/ avocado slices along side, or salsa.

******
This is the link to Jayme's original recipe for Chiles Rellenos Casserole on eG with her detailed notes.


#576744 Food Blogs

Posted by Leslie on 07 April 2005 - 04:58 PM

There are so many food blogs, which ones do members allocate their limited time to read or check in with periodically?

I enjoy Pim's blog chez pim

There are 3 Seattle based food blogs that I'm aware of to recommend, any others?...

tastingmenu.com
Accidental Hedonist
Biscuits and Brioche

2 great new food and/or food & wine blogs that are recently out...

Gastroville by our own ardoise and degusto

Opinionated About Dining by Steve Plotnicki, owner of OA, a brand new blog featuring restaurant reviews and his year in review dining and wine notes.


#566845 Mexican Cooking Project #5

Posted by Leslie on 06 March 2005 - 11:49 PM

I'm in. :rolleyes:

(admin note: the threads on Project #4 have been merged and since there is not enough room in the title for the full names, here they are):

Pescado a la Veracruzana & Coctel de Camarones (and variations).

Yum!


#561335 Happy birthday

Posted by Leslie on 15 February 2005 - 07:41 PM

Yes, Happy Birthday scorchedpalate! :blush:


#559495 Mexican Cooking Project #1

Posted by Leslie on 10 February 2005 - 10:02 PM

Well, better late than never, I guess.  I finally got to the rajas con cebolla y crema last night.  They were sooooo good!

I made quesadillas, using fresh corn tortillas, some queso fresco and a spoonful of the rajas.  Served them with red and green table salasas and a crisp salad of romaine, cabbage, carrot, red onion and avocado dressed with lime juice.  (They were also good just scooped up with the warm tortillas  :( )

The product I used was Crema Mexicana by Cacique, which is simply a thickened (not sour) cream product.  According to their website, they also make a crema Mexicana agria, which is thicker and has a tang to it.  I wonder which type ths recipe really calls for?  I would think if creme fraiche is a substitute, that it would be the agria, but they were still really good with the plain crema.

Anyway, my cochinita pibil is now marinating in it's banana leaf, so I'll report back on that later. 

Jan

SeaGal, thanks for the feedback on the crema. I saw that brand, too. When I asked the Mexican couple at the store about Crema, they pointed to the store made, but when I picked up the Cacique cremas and asked them the difference between the 2 (Cacique's), they could not tell me. They said I could use either. In the end, I took the store made over either of the Cacique products. I got it at Guadalupe in Burien, along with their store made corn tortillas just made.


#546969 The Canning and Preserving Thread

Posted by Leslie on 15 January 2005 - 04:56 PM

Pickled Asparagus

These have a kick to them. If you like them milder, omit or reduce number of dried whole small red chile peppers).

Brine:
1 qt. white distilled vinegar
1 qt water
1 T. non iodized salt
2/3 C. sugar

Bring to a boil in large pot.

Note: Make sure your jars, lids (both pieces), have been sterilized according to directions on box (run through dishwasher). Use wide mouthed jars and lids - easier to pack asparagus in.

In each sterilized jar add the following:

1/4 to 1/2 tsp. black pepper
1/4 to 1/2 tsp. dill seed
2 cloves peeled garlic
2 small dried red chile peppers

To prepare asparagus:
Wash thoroughly. Break off ends. Then cut them to size, about 5 1/2" (you want a 1/2" clearance at top of jar).

Lay jar down sideways to pack asparagus in, 1 at a time. Pack completely full and tight (may pack some upside down to fit better in jar).

With a funnel, ladel hot brine in jar leaving about 1/2" clearance at top.

Wipe top of jar lip with clean cloth. With tongs, take a jar cap out of simmering hot water and place on top of jar. Add clean screw part of lid and screw down tight.

Place all jars in a canner or large pot that has been filled with hot water. Add enough water so that water completely covers jars. When it comes to a full boil start timing to 10 minutes. At 10 min. remove jars and let cool on counter.

You will hear a pop when lids make the seal and lid will dimple inward a bit.

Note: 1 lug of asparagus (about 28 lbs) makes about 17 wide mouth qt. jars. You'll need to make 2 to 3 batches of brine for 1 lug of asparagus.


#215824 Fragrance

Posted by Leslie on 21 April 2004 - 07:08 PM

Today I am wearing Mat by Masaki Matsushima. It's very light and fresh smelling, in the same way that L'Eau D'Issey is, only even more subtle. One needs to be quite close in order to smell it. A Description: Notes include Bamboo, Mango Pulp, Tea Leaves, Juniper Berry, Parsley Leaves, Blackcurrant, Watermelon, Squeezed Mint, Lotus Flower, White Rose, Water Rose, Water Jasmine, Crystal Musk, Reed Wood. So it's a floral, fruity, woodsy, green tea... but very light type of scent, I guess.