6 posts tagged “food”
This last time we went, we ordered their Chilean Sea Bass and I made sure to pay specail attention to each lovely and wonderful bite, trying to dissect the ingredients and give it a shot at home.
Welp... I nailed it pretty much as close as you could probably get. For the whole story and for the succulent recipe you should go over here:
Umi-Style Chilean Sea Bass
Do it... you know you wanna!
I have a recipe for you too... isn't that nice. I want you all to have orgasmic nostrils too. Well, those of you who are meat eaters anyway.
Savory Drunken Fall Pot Roast Recipe
Don't say I don't love ya ;)
You've all been lovely listening to me whine and moan about these damn migraines. I decided to not let myself get beaten yet again (yesterday was BAD) and I decided that I needed to get some food "up in mah bellay". Well... it was early, or early for the Migraine Queen anyway. And I wasn't in the mood for a drumstick or a piece of halibut, I was in the mood for something bready and breakfasty.
Well... enter the scone. It's quick, it's easy and dammit nothing really beats a piping hot fresh scone fresh out of the oven with a little cream and berry preserves on it. So off to the kitchen I drug myself and began to pump out a dozen deliciously crumbly and moist hot scones.
I thought... well if I am going to actually talk about these things I should prbably put up a recipe for you guys and gals. It's simple, it's classic and it is no frills. You could add herbs, or shreded cheeses, or dried currants, or poop from the backyard... whatever you like. This is a good base recipe that you can experiement with make your own Scone Medicine.
Kelly’s Scone Medicine
2 cups/280 grams Flour
1/4 cup/50 grams White Sugar
2 teaspoons/10 grams Baking Powder
1/2 teaspoon/2 grams Salt
1/3 cup/76 grams Cold Butter (cut into chunks)
1 large (that's metric large too) Egg (lightly beat that sucker)
1/2 cup/120 ml Whole Milk
Preheat your oven to 425 degrees F (220 degrees C).
You can put down a piece of parchment on a cookie sheet if you want to prevent the scones from sticking, but you don’t have to if you don’t have it. Just make sure to remove the scones from the ungreased cookie sheet while they are still hot.
Okay the mixing part.
Combine all your dry ingredients into a bowl. Mix it up… see that was easy! Okay now take that cold butter and toss it in that dry stuff you got there and use a pastry blender to “cut” the butter into the dry mixture. If you don’t have a pastry blender you can use forks or two knives. Don’t do this in a food processor or with an electric blender, that will overwork your dough and you will end up with doorstops instead of flakey scones. We don’t want that do we.
Okay, keep cutting that butter into the dry stuff until it looks like a coarse meal, like little balls of butter and flours about half the size of a green pea. Now we are ready for the egg and milk action. Combine your slightly beaten egg with the milk, mix it up good until the milk turns all pale yellow then dump it into the flour and butter mixture. Using a large spoon (of the wooden variety is my preferred spoon) start mixing in the milk and egg. Don’t over mix, you are going to JUST mix it to get the flour stuff all moist. This dough will be sticky, so don’t fret.
Divide it up into 3 equal portion. Take one portion out and put it onto a well floured board. You are going to knead it about 5 or 6 times. The trick is when you press your dough flat, flip it over then fold, then press flat again. Repeat that the 5 or 6 times I mentioned. What you are doing is folding the floured side together, this is what makes those lovely flakey layers you are after.
Now make that kneaded dough into a little mound about 5 inches (12.7cm) in diameter. The center of your little mound should be slightly higher than the outside rim, so it’s kind of like a dome. Now take a big knife and cut it into half and then half again so you have 4 (and that is 4 for you metric users out there) equal pieces.
Now what I like to do is brush the tops of my scones with milk then sprinkle a pinch of turbinado sugar onto them. You don’t have to do this, you can leave them plain if you want.
Stick them on your cookie sheet and bake them for about 10-12 minutes until they are golden brown. Top them with butter, clotted cream or marscapone cheese with fruit preserves. YUM!
Now go make and take your medicine!
I love figs.
Enamoured, enraptured and completely smitten.
During the long figless fog of winter and spring I long for the unwinding of summer days that bestow upon us summer's last sweet kiss....
Nectar dripping, voluptous figs.
when you work with great people and great food.
As I mentioned in my last post I have spent an enormous amount of time event shooting for my dear friend's grand opening events of their new restaurant Perche' No Pasta & Vino. Ras did the video documentary while I shot the restaurant, food and people.
This shot is an action shot of the line, that is Chef David with his son Chris in the foreground and his other son Alex in the back prepping.. This was during the madness of one of the private VIP parties they threw prior to the public grand opening. But i have to say, madness and all I LOVED every second of it.
I've known the owners David and Lily Kong now for about 14 years, ever since they opened their first restaurant on lower Queen Anne. Chef David is an amazing Italian Chef, his food is the kind of food that you dream about long after you've finished eating it, and Lily is the hostess with the mostess. She remembers every guest that enters their restaurant and makes frequent orbits to chat it up with her diners and share humorous tales of their adventures. They are a super dynamite couple... you can't help but love them to pieces.
Obviously, they are not Italian. The story of how their restaurant got its name is a cute one.
When they decided to open an italian restaurant, people began to ask them "But David and Lily, why an italian restaurant and not an asian restaurant??"
Their reply was simply "Perche'No!" Which in Italian means "Why not."
You will not find fusion cuisine in their restaurant. You will find
authentic rustic italian food and handcrafted spirits. David and Lily make frequent trips to
Italy to bring back inspired recipes, 100 year old balsamic vinegars,
the finest grappa, and gems of Italy's vineyards. Their food has
heart and soul. It has real love in every bite, and you can taste it.
Ras and I got to sit in one of the balcony VIP seats for the public Grand Opening. It was sooo nice. Our dinner was amazing, we ended up with a dessert wine and handcrafted spirit tasting after our meal, then Lily came up and opened a bottle of sweet Asti for us all to toast. In a word... we left stuffed and spoiled. I can't wait to go back!!!
Thank you Motoed for the invite! So now the once non-blogger adds yet another to the list.
So far I'm liking the digs, although the "design" templates could use a little help. I'm sorry to say, they are pretty well... cheesey. It would be nice to have some more contemporary and stylized version to choose from. I read on someone elses blog that there should be a contest for some new ones. That's not such a bad idea, good community interaction and some more templates to choose from. I wonder if the option exists to fully customize your Vox blog... or if it ever will. That would be sweet. I should probably explore a bit more before I start criticizing the hell out of the place. Overall, it seems pretty comfortable and easy to use. Easy is good.
I'd say more, but I have about 10 pounds worth of heirloom tomatoes and other various food items to play with today. I've spent the last 4 days doing documentary and event photography for the grand opening of my dear friends new restaurant Perche'No Pasta & Vino, so I have alot of catching up to do between sorting through some 1200 shots from these past few days, processing them and getting to the food props I have on hand. Whew!
