Meals for Myself

So as I've previously stated, I love to cook but hate cooking for myself.
But there are exceptions to this rule... glimmers of inspiration... moments of magic in the kitchen.
Usually these anomalies occur when I
a) have time to conceptualize and construct a yummy meal for myself
b) find a good recipe, good produce and a good location to cook.

A weekend trip out to my cabin by myself usually draws together the requirements above, culminating in something quite delectable, and reaffirming that yes indeed, I can cook. And more than that it reminds me that I do enjoy cooking and I'm not too bad at it either.

The last couple times I've been out there I've brought the oh-so amazing cookbook, How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis. I'm officially obsessed with this cookbook. Absolutely everything I've made out of it has turned out to be spectacular - and let me tell you for a cookbook that's pretty dang impressive. I think deep down I want to be Greek or well, at least from the Mediterranean region. Their food is just so fresh, yummy and makes my body feel good. Don't get me wrong, I love my sauerkraut, bratwurst and lefsa (tributes to my german and norwegian heritage) but there's just something about how the greeks use lamb, figs, fennel, olives, feta, and seafood... I'm making myself hungry just typing this.

The curious thing is this recipe I've now made for myself twice is, well a-typical for me in that its main ingredient is cauliflower - a flavorless vegetable I strongly dislike. But the way this one is prepared is pretty amazing, and quite simple.

The ingredients are cauliflower, spinach, shallots, capers, dried cherries, fresh sage, cinnamon and sea scallops. The recipe is designated as an appetizer for four, but I just divided it in half and had it as my entrée. Below are some photos of this meal I made for myself.

The main ingredients minus the scallops and cinnamon. The key for this recipe is to have all your prep work done because the cooking process goes quite quickly.

The cauliflower all chopped up and ready to be boiled. Once it's tender you quickly submerge it in ice-water to keep it from further cooking. You can do this ahead of time if you need to. Later you caramelize it in a hot skillet with olive oil dusting it with cinnamon, and adding 1/2 your chopped shallots and your cup of spinach. Cook it till your spinach begins to wilt, but no longer.

But before you caramelize the cauliflower you have to sear those scallops! The trick is to rinse and dry your scallops and make sure your cast iron skillet + olive oil are smoking hot (no, literally it should be slightly smoking). Then don't touch those puppies for a good 2 minutes to allow a nice crust to form on the bottom before you flip them. Once you flip 'em remove the skillet from the heat... they'll continue cooking but won't be overdone. No one likes a chewy scallop.

After caramelizing the cauliflower, shallots and spinach divide it onto your plate and in the same skillet add a bit of butter and a dribble of olive oil (the olive oil keeps the butter from burning) with your remaining shallots, dried cherries, capers and sliced sage leaf. Sauté those for a minute or two, but don't burn your shallots.
Add your scallops on top of the plated cauliflower and then drizzle your brown butter cherry-shallot mixture over all of that and...

Voila! You get this delicious meal to enjoy! Bon Appetite!

And boy was it tasty... can you say "cleaned my plate"? 

And for dessert? Some fresh mission figs with vanilla ice cream topped with a balsamic glaze. 

Now doesn't that look good?! God's so good to provide us with such amazing food/fruit to enjoy!

Well that's all folks... the kitchen in the cabin is pretty ghetto, but it's definitely produced some pretty wonderful meals. 

So for all of you singletons out there (or those who're just plain tired of cooking day in and day out) I hope this inspires you to make a yummy meal too... even if it's just for yourself. 

And if you want a cookbook that will never fail you, you can buy How to Roast a Lamb: New Greek Classic Cooking here.

Food and Friends

Very near to my heart and my stomach lie two people. One is someone I've known of old, the other is someone new. Neither are borrowed and I hope neither are blue. And yet weddings they do do. Alliteration too.


Enter Jamie Casady. One of my oldest friends, I have known this lovely lady since pre-school. From Pinky's Promise Patrol (Vacation Bible School at Overlake Christian Church) to Camp Sambica on Lake Sammamish, there are very few memories of my childhood summers that don't include Jamie and her brother Zach. 
And the funny thing is, as far back as I can remember Jamie's always been a fierce-some entrepreneur with keen eye and attention to detail. I mean even our lemonade stand as kids had a well thought out business plan. This wasn't just some dinky table with a pitcher of lukewarm lemonade... No. Our "stand" was not only covered with a clean white tablecloth, but we also had elaborately decorated poster-boards advertising our refreshing, ice-cold, thirst-quenching beverage. I feel like we even made our brothers walk down to the corner and wave them around. I could be making this up, but it honestly sounds like something we would've done. And if that weren't enough, Jamie decided we needed to differentiate ourselves in order to corner the market from all the other beverage purveyors on the block. So we also sold flower bouquets.
If Jamie's going to do something she's not only going to do it right, but she's going to go all out. There's no half-way with this girl. I remember one birthday when we were really into the American Girls stuff, she had us perform the play that was part of the Felicity series. But this wasn't just "stand around and read the parts" kind of thing. Nope. We had colonial costumes her mom and grandma made and even a canvas backdrop that I'm pretty positive Jamie painted herself. We were maybe 10.
But these character traits of Jamie's are so minor when compared with her deep deep love for her friends and family and the Lord. There really is nothing Jamie wouldn't do for the ones she loves... even planting ranunculus in her yard for a friend's wedding she recently catered/planned. I mean who does that? Jamie does.
Which brings me to the present. After several years apart, J and J (Jessika and Jamie) were finally reunited, and of all places in the Big Apple. I was visiting my brother and she was attending the C.I.A. (the Culinary Institute of America, not the government agency). And over lunch we caught up on the past and dreamed about the future. She shared with me her passion for people and food, and how these two unite in one vision and venture.
Enter Jordan Cooper. Fellow C.I.A. grad, chef extraordinaire, and friend/cohort of the other J.C. - that is Jamie Casady - in this joint visionary venture they're making a reality. 
I love Jordan. I've only known him for a a couple years, but he's one of the most genuine people I know. Fully embodying the strong and silent type, he's generally a man of few words, but what he says he means, and you know it too. He tells it like it is, and is honest and kind. In other words the kind of person you want to do business with. It's called integrity. And while both Jamie and Jordan personify the best kind of business people, they are also artists of the highest caliber.
For as much as Jamie and Jordan aren't just mere friends to me, the food they create isn't merely the kind with which you fill your stomach. Nope. Much like themselves their culinary compositions are absolutely beautiful, meticulously crafted masterpieces. Every aspect is important to them, from the fresh local ingredients, to the wine pairings, to the ambiance of the table setting. Not only do they have a vision for their company, but also for every event they plan. They see the big, seamlessly cohesive picture. And yet I believe their strength lies in the intricate details and unique touches that they lovingly imprint throughout the meal, the party, the event. And in the end this is what resoundingly radiates: the love they have for their craft; the love they have for their guests; the love they have for their Maker. 


So cheers to you Jamie and Jordan! You inspire me, and I am so thankful to have such rad (as we'd say in the 80's) friends. You bless my socks off!


And if you're in need of a caterer/event planner be it for a wedding or a small dinner soirée, I can't recommend these two amazing chefs more! But don't take my word for it... see for yourself. Below are some photos of a surprise birthday party these two threw for their friend. You can contact them here. Enjoy!

Adventures in D.C. Part III - Final installment

I have a headache.
It's now past midnight, I haven't finished writing my paper, I'm hot and I'm pretty sure there's something wrong with me... No, seriously, I'm going to the doctor on Friday.
Needless to say I shouldn't be writing on my blog right now I should be going to bed.
Don't worry this too will happen soon.
But I had to post something.

So D.C. the final addition...
What didn't I tell you?

Well the best and biggest surprise (other than actually getting to go to D.C. in the first place) was that my lil brodder Bear-Bear came down from NYC, enduring a nightmare bus journey, to see me perform on Saturday night. What an awesome gift!!!! I love spending time with my bro! We have so much fun together.
After the show we met up with some friends of his for an excellent dinner at which point we parted ways, but fear not! He met me at 10am sharp for brunch the next morning in Georgetown. And boy was he looking sharp... But then he always does.
We ate at the most amazing little Austrian "Kafe," that was tucked away off the main "M" Street drag: Kafe Leopold. Just thinking about it makes my mouth water.
The menu is extensive, and everything not only sounds amazing, but looks amazing, from their salads to their desserts. The hardest part is deciding what to order.
Well having scoped the place out earlier (I had lunch there) one item on their breakfast menu intrigued me. I had to order it.
Described as "Scrambled soufflé with plum-compote and currants," Kaisershmarrn mit Zwetschgenroster was, well... I think the photo below can tell you how I, or rather my taste-buds felt about this particular culinary masterpiece.
At any rate I got home and tried to re-create this by scrambling vanilla soufflé batter with currants on a grittle. Yeah. Not so much... I should have just googled the Austrian name for the actual recipe instead of creating my own. Whoops.
So below are some photos of Bear-Bear and Sika (that's my brother and I for those of you who are unfamiliar with our nicknames) in D.C. Maybe when I'm not so tired I'll find that recipe, or perfect my own and share it with y'all. But for the time being you're just gonna have to eat at Kafe Leopold. Sorry you West Coast folk...

Yep. I always order the best thing on the menu...

Thanks Bear for the wonderful surprise and I can't wait to see you in a week!

Food, food, glorious food!

Today, as I was crossing the 520 bridge on my way to work, I found myself contemplating my many paradoxical characteristics... I'll give you one:

I love to cook, and yet I hate to cook for myself.

I think most of you can relate to this. Needless to say I don't really cook much these days. But this doesn't negate the fact that I thoroughly enjoy good food, especially a well crafted meal.

So what's a single girl to do in such a predicament? Dozens of dates? Ha ha... I'm so funny... (this is me we're talking about...)

But praise the Lord I live in Seattle, home of foodies galore, amazing chefs and their restaurants! With this palate paradise awaiting me, I will occasionally treat myself to an evening out - a date of sorts with me, myself and my journal for company.

So where to go?

The criteria list is a short one, but oh so important:

1. Good food.
2. Good ambiance.
3. Good people-watching.

And I have been craving one place that not only checks off these three essential elements, but takes all my senses to a "happy place" if you will.

It's Spur Gastropub, self-described as "An Intimate Urban Pub in Belltown. Plates to Share. Cocktails to Entice."

This "urban pub" is small, but dressed in casual, industrial elegance. With it's slate blue tones, wooden slab tables, and warm candlelight it creates an inviting and relaxed environment to retreat to after a long day's work, wether it be for just a drink or a stomach-satisfying meal.

And with award-winning chefs Brian McCracken and Dana Tough at the helm, your tastebuds are in for quite the ride! Using farm-fresh, local and seasonal ingredients to inspire their unpretentious culinary creations, it's hard to know just what to order...

Cattail Creek Lamb Saddle with potato, yogurt and spring vegetables?

Pan seared trout with quinoa, carrots and almond milk?

Or how about the favorite Pork Belly Sliders with corn, ramps and bourbon...

My suggestion? Either go with friends or go often. On second thought, forget the "Either" and "or" part of that statement. Just go!!!! Your senses will thank you.

To find out more information about this amazing restaurant and their current menu check out their blog here. Reserve your table now!

Images by Matthew and Julien can be found here and here courtesy of urbanspoon.com.

I am ruined...

So for Christmas this past year my Dad successfully surprised me with an amazing gift. And let me tell you that is quite a feat.

I am probably one of the best gift-givers I know. I don't mean for that to sound cocky... it's just the truth. You can ask my family and I think they'd probably agree. But apparently I am one of the hardest people to shop for. Of course I don't see this because there are plenty of things I see that I like and want... But I think the problem lies in the fact that I'll just buy that stuff for myself. So for holidays requiring gift giving (a.k.a. my birthday and Christmas) I will give my family a list, or go shopping with my mom and point out to her what I like/want from the store.

But this Christmas my Dad somehow managed to think of something I dearly desire that was not included on the list:

Le Creuset Cookware

And I am ruined... utterly ruined.

You see there's something about Le Creuset... It's hard to describe. Using my new blue dutch oven for the first time I felt like I was somehow participating in history. That I was now a part of the long line of famous chefs, foodies and faithful housewives who have gone before me slaving over their sumptuous culinary creations all of which have been forged in the works of art that are Le Creuset pots and pans.
And works of art they are! Each one is individually forged and enameled in hues ranging from the classic Cobalt to Kiwi. The craftsmanship and work that goes in to each piece is truly magnificent! And what magnificent results do these beautiful pieces produce. As I hypothetically asked one friend, staring down at her beautiful curry housed in her round cobalt blue dutch oven

"Why does Le Creuset make everything look so beautiful?"
She just looked over at me and laughed.

So posted below are some photos of a yummy meal I made for my mom and dad using my very own Le Creuset dutch oven.
The menu:
Grilled Swordfish with Tomato Braised Cauliflower from Michael Psilakis' amazing cookbook How to Roast a Lamb: new greek classic cooking.

Bon Appetit!