Happiness is...Matzah Rocca

It is Passover time, and that means an over abundance of Matzah.  What am I going to do with the other 4 boxes that come in the traditional Passover Matzah 5 Pack?  I can only eat so much plain Matzha.  I can only eat so many Matzah Balls.  Matzah Rocca anyone?  Matzah what?  Matzah Rocca.  It's like Almond Rocca on a bed of Matzah, and it is delicious!

Matzah Rocca

6 Matzah

1 1/2 c. Butter, 3 sticks

1 1/2 c. packed Brown Sugar

18 oz. (2 1/4 c.) Chocolate Chips, the mini chips work best if you can find them

1 1/2 c. toasted sliced Almonds, or any chopped toasted nut of choice

Kosher Salt ~or~ coarse Sea Salt

Preheat the oven to 400˚.

Line a baking sheet with parchment paper or greased aluminum foil.

Lay the 6 pieces of Matzah on the lined baking sheet.

Place the Butter and Brown Sugar in a heavy bottomed saucepan.

Bring the  Butter and Brown Sugar to a boil over medium-high; boil for 3 minutes, stirring constantly.

Working quickly, pour the now "toffee" over Matzah.

 

Spread the toffee evenly over the whole surface. 

Allow a few minutes for the toffee to set.

Bake for 9-11 minutes until toffee is caramelized and bubbly.

 Remove from the oven and immediately cover evenly with the Chocolate Chips.

Allow the Chocolate Chips to melt and then spread evenly over the entire tray.

While the chocolate is warm, sprinkle with a pinch of Kosher Salt and the sliced toasted Almonds.

Chill for at least an hour, keeping the baking sheet as level as possible. 

Break into pieces and serve. 

Can be enjoyed cold or at room temperature.

Happiness is...Good Chinese Food

Yes it's true.  I eat out.  A lot.  But what can I say, it makes me happy and I don't have dishes to do afterward.  A few nights ago I revisited a favorite place of mine, Seven Stars Pepper, in the International District.   Located in one of the dingy strip malls, littered along S. Jackson Street, this place is mainly know for their Hot Pots, but I always opt for the stellar Szechuan fare.  I love this place, it is always clean, food is prepared at lightening speed, and the prices won't empty your wallet.  However, the dishes are served traditional Family-style, so you had better come with a few friends or family members.

Every time I have visited Seven Stars Pepper we have ordered the delicious Green Onion Pancakes with spicy dipping sauce, but this time we changed it up and ordered the Szechuan Hot Pepper Sauce Won Ton.

Surprisingly the sauce was on the mellow side, heat wise, even though it was little more than hot broth topped with sesane oil infused with garlic and toasted peppers, Still the flavor was intense and very nice.  The delicate wonton pillows floating in the chili sauce were light and tender with plenty of pork filling.  This dish makes me smile, so soft and slippery and tasty.

Another specialty of the house are their fried tofu dishes.  We ordered the Fried Tofu with Black Mushrooms.  Who knew Tofu could be so good (and I am a huge fan of tofu).  I just love the texture of Black Mushrooms, all slippery and chewy, they are the perfect compliment to the firm fried tofu and crunchy bok choy.  This dish is all about texture.  The sauce was light and perfectly seasoned, since we requested no MSG (it gives me the shakes).  As with all Chinese food, if you don't request them to leave out the MSG the sauces can be too salty.  I prefer not have to gorge myself on water all night long after my meal.

Finally, we got the one dish we order Every-Single-Time we come to Seven Stars Pepper, Crispy Pork with Hot Garlic Sauce.  It is so GOOD!  Tender pieces of fatty pork fried crispy in a light batter and then tossed in this amazing spicy vinegar glaze.  It's kind of like a Sweet & Sour Pork in that it is fried and coated in sauce, but it's not greasy, not sweet, super spicy and totally amazing.  We never have a take-home box of this dish.  I foresee we will continue to order this dish everytime we go back there, it is that good.


Other Dishes of Note:
* Fried Pot Stickers hand-made.
* Szechaun Pepper Pork Tripe feeling adventurous?
* Any of the Hand-Shaven Noodle dishes nothing like them!
* Hot Pepper Fried Shredded Potato amazing!
* Fried Tofu with Eggplant again, all about texture. 

 

Happiness is...SKILLET Street Food

I have only eaten at SKILLET one other time, and I have been dreaming about it ever since. This mobile eatery, constructed out of a converted air-stream trailer, operates all over Seattle, and often times on the eastside, choosing a different location almost daily (you have to visit their web-site, twitter, or Facebook pretty much daily to find out where they are going to be).  You mostly find them in parking lots or parked right on the street, making it pretty easy to find them.

The menu is small and changes weekly, usually consisting of a burger, a pasta, a salad, a "special" (this week it was duck ~or~ lamb tacos), a dessert, a beverage, and Poutine (ah yes, that delectable cheesy, gravy covered, french fry dish loved by all Canadians).  Prices are hefty, averaging $10-13 for a burger or sandwich, but well worth EVERY penny!  I tell you, the food is In-cred-ible! I don't know how food that good comes out of a trailer running on a generator...I'm stymied!

I got The Burger.  The grass-fed beef patty was char-broiled to perfection!  The toppings complimented the heavenly beef sublimely; fresh arugula, a disk of Cambazola cheese, and Bacon Jam (I don't know what is in this condiment, but I want it on everything I eat from this moment forward).  I truly am a "Bun Snob" and this one was just right, in that it it was fresh and crusty, not too big nor too bready, it was a perfect vessel for a perfect burger.  The only downside to this date with burger bliss was that the fryer stopped working two orders before we got ours.  No fries!  That's how good the Burger was...we still wanted the burger, sans fries.

Well that's not entirely true, we did stop at SCOOTER'S, on 24th Ave. NW, on the way home to get an order of fries.  You just can't have a burger and not have the fries. They just weren't the delicious hand-cut beauties we were expecting, all covered in fried herbs and cooked in clean oil.  What we got at Scooter's was what we expected, cooked from frozen, fried in less than clean oil, and did the job of rounding out the meal, though they lacked a good salting. 

A few things to remember:

* Hours are from 11-2 (or earlier if they run out of food). 

* Lines can get long, so leave yourself enough time to wait in line.

* There will be no seating, so eat while leaning or cop a squat on the nearest curb.

* Check the website, www.skilletstreetfood.com, to pin down the days exact location. 

* Bring cash!  Both times I've been there the credit card machine has been down. 

* This is not fast-food, just really good food!

This is a picture of my first Skillet Burger...with fries.

Happiness is...Beautiful Bouncy Balls

I wanted to adopt one so bad!

I would have picked the chartreuse one.

Pink or orange would have been good too.

Maybe next time...

Happiness is...Buttermilk Pancakes

All the best days begin with Pancakes 

Hot, fluffy, scrumptious Pancakes 

Stacked 5 high, topped with butter, and dripping with maple syrup

Glorious Pancakes 

Never-Fail Fluffy Buttermilk Pancakes

2 c. Whole Wheat Flour
1/4 c. Sugar
2 1/2 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Kosher Salt
2 Eggs
2 c. Buttermilk
1/4 c. melted Butter, plus some for cooking and serving
1 c. Blueberries, fresh ~or~ frozen
Maple Syrup

In a large bowl sift together the Whole Wheat Flour, Sugar, Baking Powder, Baking Soda, and Kosher Salt.

Beat the Eggs with the Buttermilk and melted Butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix so you don't get flat dense pancakes.

Heat a swipe of Butter in a skillet over medium heat. Pour 1/3 c. of batter into the skillet and sprinkle the top with some of the Blueberries. Cook for 2 to 3 minutes on each side. 

Serve with a dollop of Butter and Maple Syrup.  Eat!

Happiness is...Goats in Trees

It's Goats...in a tree.

How cute is that?

Happines is...Taco Taco

I have driven past Burrito Loco, in the North Ballard area of Seattle, for years and years and had never even given a thought to stopping in to eat.  I always assumed it was a local Americanized, fast-food, foil-wrapped burrito sort of place (since it is attached to a gas station in a mini version of a strip-mall).  I was surprised to find out that it is actually a real Mexican restaurant with Tacos, exactly what I was looking for.

The inside of the restaurant was a pleasant surprise, it was clean, bright, and colorful with cute wooden tables and clunky, yet comfortable, chairs.  Our waitress was very friendly and seated us promptly, no standing at the counter to order here.  We were given hot, freshly made tortilla chips (a huge plus in my book) with two types of tasty salsa (red and green) to snack on while we waited for our order.

I am always searching for the perfect tacos and my chicken tacos were just what I wanted!  The chicken was plentiful, moist,  and seasoned perfectly.  The tacos had lots of fresh tomato, onion, and cilantro all on a bed of Spanish rice (just like my grandma and my mom used to make) wrapped up in a double layer of thick corn tortillas (the way they should be).  No shredded cheese or pesky lettuce filler, just a lot of meat and the right amount of the right fresh veggies.  I could not have been happier.  I ❤ Tacos!

**Next time I am getting the Lengua Tacos!!!

Happiness is...Miso Pretty

I am not a fan of perfume.  I have a very sensitive nose and can't stand how heavy and artificial smelling most perfumes can be.  I especially hate it when a scent is so heavy you can taste it on your tongue when someone walks by wearing it and the ensuing vapor trail leaves you gasping for air.  I like to keep it light.  I don't want to assault or offend with my choice of fragrance.

Miso Pretty body mists are just the breath of fresh air I'm talking about (you can actually wear these scents and still breathe).  These essences are light, flowery, fruity, tangy, bright, refreshing, and irresistible.  They remind me of my childhood when we would put fresh flower petals and leaves in bottles with rain water and we would dab the concoctions behind our ears and on our wrists.

My favorite flavor is the Peony scent that is wonderfully flowery with a tangy hint of tuberose and a fresh dose of sweet cut grass.  That grass scent really does it for me...it just smells so good!  The Persimmon and Wild Orchid scent is sweeter and a bit musky with a surprising spicy finish which reminds me of silk stockings and pin-up girls, for some reason. With both of these scents you can spray it all over, from head to toe, and not be afraid of overpowering the whole room. I am totally addicted to these happy and cheeky fragrances.

Happiness is...USTREAM

Piles of puppies, litters of kittens, the lions on the African savannah, critters at the cabin, sea otter pups...and you can watch it all Streaming Live (day or night) at www.ustream.tv

My current Love Affairs...

Phoebe. A Channel Island Allen hummingbird in Orange County, California.

Eggs are being laid.  The Nest is being attacked by Lizards.

 Eggs are being dropped out of the nest!

Drama. Drama. Drama.

*Update: Phoebe disappeared and the coverage was put on hold
I told you...Drama!

Molly & McGee.  The Owl Box

They have a clutch of eggs and they are about to hatch

ANY MINUTE NOW!

I am completely riveted!

*Update: the first owlet, "Max", hatched March 21, 2010
*Update: the second owlet, "Pattison", hatched March 23, 2010
*Update: the third owlet, "Austin", hatched March 25, 2010
*Update: the fourth owlet, "Wesley", hatched March 28, 2010

Happiness is...Five Guys Burgers & Fries

I have a serious love for hamburgers.  I could eat a hamburger, pretty much, any day of the week.  The burgers at Five Guys Burgers and Fries are near perfect in my book, and it doesn't hurt that they are located right outside the doors of my favorite movie theatre in the Northgate neighborhood of Seattle.

As a chain of burger restaurants, I've never heard of them.  As for word of mouth, I've not heard a peep from anyone.  As for the ambience, it would not have drawn me in either, a little too bright, concrete floors, stark decor excepting for the red & white checkered tiles.  How did I ever find myself here?  I have been to several movies at this theatre and have never even given a thought to walking into this place.  It was the aroma. That heavenly scent that hit me, through the tiny hole in the Box Office window as I was purchasing movie tickets, that's what drew me in.  The nose knows...

The place was busy (evidently people have heard of the place) and the staff was hustling.  The menu is pretty straightforward, you order either a hand-formed "Regular" burger (2 patties) or a "Little" burger (1 patty) and choose your toppings, whatever you like and it's all Free, cheese, mushrooms, grilled onions, anything (except bacon, you have to pay for that).  If you order fries, a small fry is all you will need to feed a small army.  Then you wait.  All around the store you will find big boxes of peanuts to snack on while you wait for your order to be ready. I love a place that gives you snacks.

I had a "Regular" Cheeseburger (not knowing it came with 2 patties) with lettuce, tomato, onions, lots of pickles, mustard and ketchup.   The fresh formed patties were juicy and greasy (in that good way that burgers should be) and the bun was substantial but not too big (it did it's job of sopping up the juicy goodness).  It was closest I've come to finding a burger in Seattle that reminded me of my all time favorite hamburger from Matt's Place, in Butte, Montana.  Close.  Very Close.

I may have enjoyed the fries even more than the burger.  The Fries are Amazing!   Hand-cut, double fried (for crispness) in peanut oil, and liberally salted.  Potatoey Goodness! I can't even begin to imagine how big a Large size fry is, because we got a 16 oz. cup full plus a few more scoops of the delicious fried delicacies in the bottom of the bag, and that was a Small!

**I also love that they use local potatoes, and if you look up on the whiteboard next to the menu they tell you what varietal of potatoes they are using that day.

Happiness is...A Good Hamburger

     I had lunch, for the second time, at The Counter, in Ballard. I really enjoy the atmosphere,
it's causal, bright, comfy yet sleek and modern.  The service has been good both times I've been there. You can get a strong cocktail (I really enjoyed sitting at the bar this time around), and they do make a good burger that's 100% natural, vegetarian fed, hormone and antibiotic free Angus Beef.

     Though I am usually a burger purist, this time I opted for a 1/3 lb. hand-formed Veggie Burger (but you can also get a traditional beef hamburger, a turkey burger, or a chicken breast in 1/3, 2/3, and 1 lb. sizes).  I got my burger topped with with Feta Cheese, Tzatziki Sauce, Roasted Red Peppers, Red Onions, Lettuce Mix and Alfalfa Sprouts on a Whole Grain Bun.  The Veggie Patty itself was delicious, it was full of fresh sweet roasted corn, which I really liked, and it had a great sear on it which is hard to find in a veggie burger, and all the veggies were fresh and crisp.  I like that you can pick the toppings to suit your  mood, but they also have their own Signature Burgers if you can't make up your mind.

     We also got a 50/50 side of Fries/Sweet Potato Fries which were really good, and big enough for 2-3 people to share.  The Sweet Potato Fries were cut thicker than I usually find them, I'm not a fan of the matchstick cut, so I really enjoyed them, and the spicy dipping sauce was a good compliment to the sweet fries.  The regular fries were good too and not to be slighted.

     I highly recommend The Counter if you are in the Ballard Blocks area and are craving a reasonably priced burger with full service and a bar.  Those are all the things I deem necessary to make me happy.

   

Happiness is...Spaghetti alla Carbonara

     I can't believe I have gone this far into my life without ever having the "Happiness" that is Spaghetti alla Carbonara.  Why have I let this sweet comfort elude me?  It is composed of everything I Love: Pork, Eggs, Cheese, and Pasta, and yet I have always shied away from it for some reason.  I even have a gift certificate sitting on my desk from some friends, for their favorite restaurant, and they wrote right on it that I must get the Carbonara, and I have never used it 2 years later.  I must ask myself, "Why did it take you so long?  What made you hesitate?"  I guess I just couldn't wrap my mind around the concept of tossing pasta in raw egg, but I've seen the error in my thinking.  I'm not tossing in raw egg, I'm making sauce, and wonderful eggy cheese sauce.  I feel as a new convert who eyes had been blind to the light, and I must sing in praise of Carbonara.
     This dish is, to say the least, very soul satisfying.  It's creamy, it's flavorful, it's beautiful, it's filling, and it takes but minutes to make (it can be fully cooked in the time it takes the pasta to boil).  Give it a try, I promise it will leave you Happy.

Spaghetti alla Carbonara

• 1 lb. dry Spaghetti
• 2 T. Olive Oil
• 4 oz. thick sliced Pepper Bacon, cubed or sliced into small strips
• 4 cloves Garlic, finely chopped
• 2 Eggs, beaten
• 1 c. freshly grated Parmesan Cheese, plus more for serving
• 1 c. reserved Pasta Water
• Lots of freshly ground Black Pepper
• 1/4 c. fresh Parsley, chopped, plus more for serving (I prefer curly parsley over flat leaf, but use what you like)

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

     Bring a large pot of salted water to a boil, add the Spaghetti and cook for 9 to 11 minutes or until your desired doneness (I like my pasta on the soft side). Drain the Spaghetti well, reserving 1 cup of the starchy cooking water to use in the sauce if you wish.

     When you drop the Spaghetti into the water to cook, heat the Olive Oil in a deep skillet over medium flame. Add the chopped Peppered Bacon and saute for about 3-5 minutes, until the Bacon is crisp and the fat is rendered. Turn the heat to low and toss the chopped Garlic into the fat and saute for less than 1 minute to soften.

   By now the Spaghetti should be ready.  Add the hot, drained Spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the Eggs and Parmesan Cheese together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen). Thin out the sauce with some of the reserved Pasta Water, until it reaches desired consistency (you will probably not need to use all of the water). Season the Carbonara with lots of freshly ground Black Pepper and taste for salt. Toss in the fresh Parsley at the last minute, so the color is at it's most vibrant.

     Mound the Spaghetti Carbonara into warm serving bowls and garnish with a little more chopped Parsley and a sprinkling of Parmesan Cheese.  Enjoy!

 

Happiness is...Parisian Macaroons.

The most gorgeous and happy of all cookies...Parisian Macaroons.  I am filled with joy just seeing trays and packages of these tender, chewy, colorful, inspired little French merengue cookies.  Upon eating one I feel like twirling and giggling, especially one of the Pistachio flavor.

I ❤ Asparagus

    

Spring is coming so fast this year.  The asparagus is already popping up in gardens all over the neighborhood.  I love a good asparagus forest.

The asparagus was abundant at the Farmer's Market this weekend.  I couldn't resist buying a couple bundles to take home with me.

 

My favorite way to enjoy fresh asparagus is oven roasted with lots of fresh garlic and coarse salt.

Oven-Roasted Asparagus

1 lb. fresh Asparagus Spears

1 T. Olive Oil

2 cloves fresh Garlic, finely minced

1/2 t. Kosher Salt

1/4 t.  cracked Black Pepper

Preheat oven to 425°F.

Place a parchment lined baking sheet into the oven, to heat up.

Trim off and discard tough ends of Asparagus Spears.  Place the asparagus spears in a shallow baking dish. Drizzle oil over asparagus; turn spears to coat. Sprinkle with the minced Garlic, Kosher Salt and cracked Black Pepper; toss.  

Take the lined baking sheet out of the oven and arrange the asparagus spears on it evenly, taking care not to burn your finger tips. Place the tray back into the oven and roast asparagus until tender, about 12 to 18 minutes depending on thickness of asparagus; turning after the first 5-6 min. Chop or leave spears whole. Eat.

 

StumbleUpon

     I just discovered StumbleUpon and it is ...Brilliant!!!  However, I haven't decided if that is "good" or "bad".  I have discovered wonderful new art and music and delicious new food sites.  I love the book sharing and shopping and incredible inventions.  Cat humor and politics and philosophy and new blogs and inventive photography and special interest sites and Rube Goldberg contraptions and... And I haven't left the computer in 2 days!!!

Chicken Breast Sandwich

    M'm m'm, I just made the BEST sandwich!  I ate it before I thought of taking a picture of it, but here's how I made it.  I started with some toasted Dave's Killer Powerseed Bread, and spread some Dijon mustard on the bottom slice.  I topped that with some crispy green leaf lettuce and some cold sliced herb roasted chicken breast (from the grocery store rotisserie).  I added some sliced ripe avocado and a schmear of cream cheese on the top slice of toasted bread.  Boy, was that a good sandwich...

For Pete's Sake

     For Pete's Sake is an okay little movie. Not really good but not bad either.  It's the kind of thing you put on while you are busy cooking on a Sunday afternoon.
     It's not one of Barbara Streisand's best films, but it's a quirky little farce about a young wife who'll do anything to finance her husband's dreams.  Some of the plot twists are cute but others are just completely ridiculous (cattle rustlers???) I enjoyed the supporting cast of character actors, including Estelle Parsons who was the crazy Beverly Harris on ROSANNE.  Truthfully, I could take or leave this movie...Eh'h.
     The real reason I recommend this film is the clothes, I would watch it over and over to see the clothes.  Barbara's smart but casual outfits are adorable!  Oh, her nightgowns alone! I die!  And the apartment!!! Gorgeous!!!  I kept replaying the scene in the bathroom because the bathtub is so wonderful (with the mirror and the tile...).  And her haircut!!! So cute and flattering!  This is a very well dressed film...

Fried Green Tomato Sandwich with My Remoulade

     I love Fried Green Tomatoes.  I love Sandwiches.  I love Fried Green Tomato Sandwiches!!!  It's actually a Bacon, Lettuce, and Fried Green Tomato Sandwich, and it is divoon!
     First, the green tomatoes.  Finding them is the hardest task, as they are not available all year round and very few grocery stores in the NW carry them at all (ever!).  So you have to grow them yourself or pray your local farmers market will produce a crop for you.  I personally go around to my neighbors, in late fall, knocking on doors offering to take them off their hands, as the majority of all green tomatoes around here are left to rot in the garden.  Once I have my hands on the tart green orbs, I begin preparing them for frying (plus I leave some to be pickled at another time).  I like the tomatoes sliced on the thin side, no more than a 1/4 in. thick, because the tomato actually softens while cooking and the flavor becomes more intense.  Next I prefer a dry coating, as opposed to a wet batter, just dredged in seasoned flour, then egg, then cornmeal.  This coating makes a nice, light, crisp crust that doesn't overpower the delicate flavor and texture of the tomato.  I coat and freeze about 5 lb. of green tomatoes every year so I can enjoy them all year long.  I just pull them out of the freezer and fry em' up.
     Back to the sandwich...I prefer thick sliced Black Pepper coated Bacon, cooked really crisp.  It is mandatory to assemble this sandwich on toasted 100% Whole Grain Bread (right now I'm eating Dave's Killer Powerseed Bread).  Slather both sides with Remoulade, made the traditional way with chopped egg in it, lots of leafy lettuce, then the bacon, and top it all off with the freshly fried, crisp green tomatoes.  This sandwich, just like the bread, is Killer!

My Remoulade Sauce

1 c. Mayonnaise
1 T. Cornichon, minced
1 T. small Capers, drained
1 T. fresh Parsley, finely chopped
1/4 t. dried Tarragon
1 small clove Garlic, finely minced
1/2 t. Worcestershire Sauce
1/2 t. Dijon Mustard
1/8 t. Cayenne Pepper
1 hard-boiled Egg, finely chopped
Kosher Salt, to taste
Black Pepper, to taste

In a small mixing bowl add all the ingredients and stir together well.
Transfer to a storage bowl or container.
Allow to rest for at least an hour before using, to allow flavors to blend.