Quarantine Baking Round 1: Hokkaido Milk Rolls (World's Best Dinner Roll)

You might not be familiar with Hokkaido Milk Bread, but I promise you, make it once, and it will instantly become a favorite. Sweet, airy, fluffy, and springy, this bread is highly versatile and can easily be adapted for a variety of uses. This recipe is for a pull apart dinner roll, but you can easily make a stuffed bun or full loaf. It is a very simple recipe with one little secret that makes the bread so light and fluffy: tangzhong.

So what exactly is tangzhong? In practice, it is the miracle to make any bread lighter and fluffier. Dinner rolls, cinnamon rolls, brioche, challah....if they are dry and chewy, try a tangzhong. This is a Japanese technique where you cook a small portion of flour and water before adding it to a yeast bread. Doing this pre-gelatinizes the flour starches, allowing them to absorb far more water. It also holds on to that water better throughout the entire process of mixing, kneading, and baking. Your bread will not only be softer but rise higher and stay fresh longer.

Before we get into how to make a tangzhong and the Hokkaido Milk Rolls, go ahead and pull 3 tablespoons of unsalted butter to soften and one large egg to come to room temperature. I always forget to do that until it's too late.

For the Tangzhong:

2 Tablespoons Bread or AP Flour

2 Tablespoons water

4 Tablespoons whole milk

For the Bread Dough:

2.5 Cups Bread or AP Flour

1 Tablespoon active dry yeast

3/4 Teaspoon fine sea salt

1/2 Cup whole milk

1/4 Cup granulated white sugar 

3 Tablespoons unsalted butter

1 whole egg, room temperature

For the Egg Wash:

1 Whole Egg

2 tablespoons whole milk, beaten

For the topping 

1/4 Cup unsalted butter

2 Cloves garlic (savory)

or

1/4 cup Honey (sweet)

1 tablespoon high quality flake sea salt 

1. In a small sauce pan mix the ingredients for the tangzhong. Whisk together over low heat until it forms a sticky paste. This will happen very quickly, 30 seconds to 2 minutes at the most. Remove to a separate dish to cool.

2. Bloom the yeast by warming the milk slightly to 95-105 degrees and stirring in the yeast. Allow the yeast mixture to sit for 10 minutes, until frothy.

3. Whisk together the remaining dry ingredients (2.5 cups flour, Sea Salt, White Sugar) in the bowl of a stand mixer with dough hook attachment.

4. Add tangzhong, milk & yeast slurry, and egg. Start at low, scrapping sides as needed. As soon as dough begins to come together increase to medium-low. Add the softened butter in thirds, mix until incorporated.

5. After butter has been incorporated continue mixing on medium-low for 5-7 minutes, or until smooth. Move the dough to a clean work surface. The dough may be sticky, and that's okay. Work into a tight boule by pulling dough from the top and tucking it under while slowly turning the dough. It should look like a tight ball when done. Place in a lightly greased bowl under a damp kitchen towel at room temperature for 1-2 hours or until roughly doubled.

6. After your dough has risen lightly, punch it down and move to a lightly floured surface. Divide into 9 portions (each should weigh 72-78grams) and form 9 individual tight boules as you did in step 5. Place in a lightly greased 9x9 pan in 3 rows of 3. Cover with a damp towel and allow to rise for another 1-2 hours at room temperature. 

7. Preheat oven to 350 degrees. Brush rolls with egg wash. Bake for 28-30 minutes.

8. Make either savory topping (garlic and butter) or sweet topping (honey and butter) by combining both in a small pan over low heat.

9. Remove buns from oven, top with butter mixture, and sprinkle with flake salt.

Alternate Style 1:

In step six, after punching down, just place entire dough into a well greased loaf pan to form a single loaf. Follow all other directions as written.

Alternate Style 2:

In step six, after dividing dough and forming boule, press down the center to form a well. Fill the well with two tablespoons of filling. You can do savory (such as BBQ Pork or Curry) or sweet (such as dark chocolate or red bean paste). Follow the remaining steps, but be sure to use the sweet or savory topping to match the filling. 

Best Bites Round 1: Singapore

2019 was a busy year for us. Through the course of the year we hit 8 countries, Maui, and the New England coast. Over the next few weeks I'm going to highlight some of the best individual dishes from the many places we traveled in 2019. First up: the island city state of Singapore.

Pancake. Bacon. Flight. Magic. Bearded Bella (8 Craig Rd, Singapore 089668)

First, I must admit I'm very partial to the Duxton Hill area in general. Cafes, restaurants, boutiques, and bars fill the charming terrace houses of this most quaint neighborhood in Singapore. But only one cafe has a bacon flight. Bearded Bella, the quirky and lively little cafe less than a block from the former Tiger Balm Headquarters, has the hands-down most interesting way to start your day. Maple infused pancakes, spicy butter, and onion jam all work brilliantly with the trio of bacon slices. On this particular day there was a traditional bacon back, a maple glazed, and the most singularly amazing slice of bacon I've tried in years: Paprika spiced.

Black Pepper Live Mud Crab New Ubin Seafood Chimes (30 Victoria St, #02-01B/C Singapore 187996)

Chili Crab is often listed as the "Must Try" dish of Singapore, but I would say this crab preparation pioneered by Long Beach Seafood in 1959 is actually the superior preparation. While available at many restaurants around the city, the setting of a Convent converted into an eclectic high-end restaurant center makes New Ubin my personal choice. The wok fried crab is less saucy than chili crab, and much less sweet, with the black pepper and oyster sauces coming through beautifully. Just make sure to order Man Tou Buns to sop up all that sauce.

Beef Katsu Sando The Feather Blade (90 Club St, Singapore 069458)

The Feather Blade is a restaurant that absolutely knows what it is. One entree. Four sides. Occasionally a special. No muss, no fuss, just stunning meat done to perfection. But it is one of those specials that I want to talk about. Seared USDA Prime flat iron, breaded and fried in beef drippings, then pressed in buttery brioche that is lathered in an umami bomb Katsu sauce. While this is a dish intended for sharing, I recommend ordering one as an appetizer and one as dessert.

Twice-Cooked Angus Short Ribs Xiao Ya Tou (6, #01-01 Duxton Hill, Singapore 089592)

Xiao Ya Tou, the little imp of Duxton Hill, is a modern Asian restaurant that revels in the quirky and naughty reputation this area of Singapore has worked hard to shed. The vintage menu art alone makes a stop worthwhile, but the menu is one of the best in the city top to bottom. Narrowing down a best bite from Xiao Ya Tou from the eight dishes we tried was pretty difficult, but the succulent short ribs just kept calling us back again and again. Go with a crew, order the entire menu, you won't be disappointed.

All The Roast Meats Foong Kee Coffee Shop (6 Keong Saik Rd., Singapore 089114)

                                         

For our last dish we cross the street out of Duxton Hill onto Keong Saik road to find a roast meats window nestled between two ancient brothels. Cheap white plastic tables overflowing with those lucky enough to find a seat, Foong Kee is famous for its char siew, but the roast pork belly and duck are also out of this world good. This stall has stayed relevant from the days when Keong Saik was considered a slum to today for one simple reason, it has the best roast meats in Singapore. 

Recipe: Korean Beef Bowl in the Instant Pot

So in my quest to get the most out of my Instant Pot, I picked up the Ekovana Stackable Steamer inner pans. Naturally my first thought was to make a rice dish. I wanted to try a dish that would give amazing flavor while highlighting the rice on its own. So, in comes this quick and easy take on a Korean classic. A minimum of prep, maybe 5 minutes of total work, and 14 minutes total in the Instant Pot. Serve on its own for a tasty dinner or paired with banchan, the traditional Korean side dishes (see below for a few examples).

Special Equipment:
1 Instant Pot
1 Stainless steel long legged trivet
1 Stainless steel steamer pan with lid (the one with holes)

Ingredients:

- 1 Teaspoon Extra Virgin Olive Oil
- 1.5 pounds lean ground beef (Pork also works wonderfully)
- 1/2 yellow onion, diced
- 6 Cardamom pods
- 1 stick Cinnamon
- 1 inch fresh ginger, grated
- 5 cloves fresh garlic, minced
- 3 Tablespoons light brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon coarse salt
- 1/4 teaspoon White pepper
- 1 teaspoon Gochujang (for mild) 2 Tablespoons for HOT (If your store doesn't carry this amazing chili paste, you can substitute sambal Oelek, but I urge you to find some. It's so worth it!)
- 1 Asian pear, diced (You can substitute 1/2 cup unsweetened applesauce in a pinch.)
- 1/4 cup Joseon Ganjang (Or dark soy sauce)
- 1 teaspoon toasted Sesame Oil
- 1 large egg per plate (fried)
- Sriracha (optional garnish)
- toasted sesame seeds (garnish)
- diced scallions (garnish)

For the Rice:

When cooking rice in the Instant Pot, weighing out the ingredients is the only way to have perfect rice every time. Also, pay specific attention to the type of rice a recipe calls for. There are many varieties of rice, and each has its own culinary uses and cooks differently. Using a rice other than the type specified could lead to a total culinary disaster.

- 1 pound Calrose Rice (rinsed)
- 1 pound filtered water
- 2 tablespoons butter
- 1 teaspoon rice vinegar

Steps:

1. Set Instant Pot to sauté and allow to heat 1 minute.
2. Add olive oil, wait 30 seconds, then add cardamom and cinnamon. Toast until fragrant, about 1 minute.
3. Add onion and meat. Using a wooden spoon, break the meat up as much as you can, no more than 1 minute.
4. Add ginger, garlic, fish sauce, salt, pepper, gochujang. Mix.
5. Add in pear and Joseon Ganjang (or applesauce and Soy Sauce) and sesame oil. Mix.
6. Place trivet over meat.
7. Place rice and water in steamer pan. Top with butter. Place lid, and set on top of trivet.
8. Lock lid, set pressure valve, and cook on high for 4 minutes. Allow to naturally release for 10 minutes before opening valve to release remaining pressure.
9. Remove lid and carefully lift insert from Instant Pot. Add Rice vinegar, fluff rice, and divide into bowls. Top with beef.
10. Garnish with sesame seeds, scallions, fried egg, and Sriracha.

Banchan (side dishes):

Banchan, the traditional Korean side dishes, run the gamut of flavors from sweet to salty to extra extra spicy. Here are some quick and easy ones, but I also recommend Kimchee (obviously), marinated soybean sprouts, radish kimchee, braised potatoes, and stir fried eggplant.

Oi Muchim (Spicy Cucumber salad)

Ingredients

- 1 hothouse cucumber
- 1 teaspoon salt
- 1 tablespoon gochujang
- 1 tablespoon chopped scallion
- 2 cloves fresh garlic, minced
- 1 teaspoon plum vinegar (you can substitute white distilled vinegar)
- 1/2 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil

1. Using a mandolin, slice cucumber as thin as possible. Toss with salt, and set aside for 20 minutes.
2. Drain any liquid. Combine with remaining ingredients, and chill at least 30 minutes before serving.

Hoban Bokkeum (stir fried zucchini)

Ingredients 

- 1 medium zucchini
- 2 teaspoons fish sauce
- 2 cloves fresh garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 scallion, finely chopped
- 1 tablespoon vegetable oil

1. Cut the zucchini in half lengthwise, then cut crosswise into 1/4-inch thick slices.
2. Add fish sauce.
3. Heat a medium skillet over medium high heat. Add zucchini, fish sauce, and garlic. Cook 3-4 minutes.
4. Add the remaining ingredients and 2 tablespoons of water. Cook for another minute or two, stirring, until the zucchini is softened and turns translucent. Serve room temperature or chilled.

Tonight's Episode: Eating Local in a Tourist Trap (Fiji Edition)

Fiji. Four simple letters that combine to immediately transport your mind to Paradise. Clear waters, warm beaches, epic sunsets.....Fiji. So you book your flight, enjoy your 11 hour nap, and arrive at Nadi International Airport. At this point, unless you stayed where we did (post to come) you will likely end up at Denarau Island. Either you will stay on Denarau Island for one of its eight large resorts or, if you are the more adventurous type, you will be boarding a boat for one of the many smaller island resorts. Either way you will quickly see that the Marina (and island at large) is one large tourist trap ready to separate you from your money as fast as possible. But if you walk quickly past the souvenir shops and Hard Rock Cafe to the back corner of the shopping center, you will find a warm and authentic welcome at Nadina Authentic Fijian Restaurant.

In our week on the Fijian main island of Veti Levu we dined at Nadina 3 times. This entailed a 45 minute drive each way through the rural expanse of the West coast, and was so worth it every time. Our first trip was to visit Denarau's shops, our second and third trips were in spite of them. Nadina's food, and people, kept calling us back.

Now before I dive into the food, I need to talk about the family at Nadina. I don't mean blood relations, I mean the amazingly warm and loving employees who immediately make you feel at home. While the entire staff was amazing, you will remember Aggie, in particular, for the rest of your life. A striking woman with a larger than life personality, who puts you at ease with her warm demeanor and makes you feel at home with her teasing manner. At our last meal before heading to the airport, we exchanged contact info, hugs, and tears with this woman who we thought was just here to feed our bellies, not our hearts.

Local rum, with more local rum, and a third local rum. And some juice. 

Ok, on to the food! Nadina focuses on locally grown and foraged ingredients and techniques. The signature Kovu ($38-65 Fijian dollars) is probably the dish you think of when you think of South Pacific cooking. Fresh meat, seasoned with coconut and spices, wrapped in banana leaves....don't be put off by the 40 minute cooking time. It is worth it for these delicious packets of fresh and bright flavors. There are multiple proteins to choose from, but my favorite was the walu (fish). The slaw side dish was also incredible with cabbage, local pumpkin, other veg, and a squeeze of bush lemon juice. It was one of my favorite things I ate the entire trip.

The Fijian curries ($30-37 FJD) are also exemplary and a favorite of the Girl. The prawn and coconut curry in particular is a stand out, with its mild-in-heat but heavy-in-spicing flavor. Another standout on the menu is the Kokoda. Best understood as the Fijian equivalent of ceviche, and available in appetizer and entree sizes ($19-40 FJD), Kokoda is deep water walu fish cured in bush lemon juice and miti (Fiji's coconut based condiment that makes kokoda creamy as opposed to the vinegar bite of ceviche). The Kokoda at Nadina is so good that I stopped eating the version at the resort for fear of ruining the flavor for me.

The final dish I want to talk about are not only the single best tasting dish of the entire trip, but one of the top 10 best dishes of my entire life: RouRou Balls ($30 FJD). RouRou balls are actually a vegetarian dish that starts with taro leaves torn into small pieces and cooked down for more than an hour before being combined with onion and garlic. The balls are lightly breaded and shallow fried before then being simmered in coconut cream. Earthy, fragrant, garlicky, and sweet from the coconut, the rourou balls are almost a tropical play on a Swedish meatball and so singularly delicious.

Walking out of Nadina for the last time was far more difficult than leaving the lush resort. The incredible food and real comforting warmth of everyone made each visit uniquely special, and the memories of each meal will linger far longer than even the best Fijian sunset. I just hope one day soon I will hear Aggie say "Bula" before welcoming me home again.

Recipe: Instant Pot Shrimp Risotto

So in my last recipe, I gave you the keys to cooking a traditional style risotto with a far more forgiving base than the traditional Arborio rice. That recipe still took all the time and effort of a risotto, but it reduced the likelihood of dinner being ruined through inattention. But what if you still want that umptious traditional rice risotto without all that endless stirring and ladling in of stock? That's where the Instant Pot swoops in to save dinner.

Utilizing the Instant Pot's sauté and pressure cooking functions, you can achieve nearly flawless risotto with a minimum of effort. So put that wooden spoon back in the drawer, and pour yourself a glass of wine (just save a cup for the risotto), and let technology do most of the work for you.

Ingredients

4 tablespoons extra-virgin olive oil, divided into 2-2 tablespoon quantities

2 shallots, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

3 cloves garlic, peeled and diced

1 1/2 cups Arborio rice

1/2 cup dry white wine such as Sauvignon Blanc

1 quart seafood stock

1 pound medium shrimp, deveined and peeled (You can use uncooked shrimp if you wish but pre cooked work just fine and is one less step)

1/2 teaspoon Fenugreek 

3 stalks thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup frozen peas, thawed

1/4 cup grated parmesan

1/4 shredded parmesan

2 tablespoons thinly sliced chives

Preparation

1. Set Instant Pot to sauté  add 2 tablespoons olive oil. Once heated add shallots, carrot, and celery. Cook until soft, about 5 minutes, stirring frequently. 

2. Add rice and garlic, and stir to coat before adding wine. Cook 1 minute

3. Add Seafood stock and thyme. Close lid and set to High Pressure on manual for 9 minutes.

4. After starting the Instant Pot, heat a large non-stick pan on medium heat with the remaining olive oil. Season the shrimp with salt, pepper, and fenugreek. Add to pan and warm the shrimp, about 3 minutes.

4. Add the peas to the shrimp, cook 1 minute.

5. Once the Instant Pot has finished cooking, open the pressure valve for rapid release. Add the shrimp, peas, chives, and grated parmesan. Remove woody thyme stems. Serve with shredded parmesan and a cheese crostini. 

Tonight's Episode: The Most Interesting Appetizer in Scotland

My mother was from Scotland, born and raised. This gave me an insider's knowledge of the two main culinary achievements from the land of William Wallace and the Loch Ness Monster: batter and fry it or shove it in a sheep gut and boil it. The former being such delicacies as deep fried Mars bars, deep fried pizza, and deep fried kababs (all real things). The later is, of course, the dreaded haggis.

If you are somehow unaware of haggis, it is a savory pudding (fairly close to a sausage) that starts with sheep heart, lung, and liver. These are then minced with oatmeal, suet, and spices, loaded into a sheep stomach, boiled, sliced, then fried. If you are now wondering why this is even a thing, I refer you to Charlie from So I Married an Axe Murderer: "Most Scottish cuisine is based on a dare."

I'm actually a defender of haggis, the national dish of Scotland, and it is having something of a moment. It is rare to find a high end restaurant in Scotland that doesn't have an artisan farm-to-table haggis on the menu. This brings us to the single most interesting appetizer in all of Scotland, the Haggis Italiano from La Vita Pizzeria, Glasgow.

The base is a perfectly toasted crostini of homemade Italian bread. The haggis is then perfectly grilled, topped with an over easy fried egg, peppery arugula, and an aged balsamic drizzle. The richness of the egg gives a much needed moisture to the haggis, the crostini adds great texture, the arugula's peppery bite and freshness cuts through the heaviness, and the sweet balsamic mutes the minerality of the pudding.

I'm not sure what madman decided a marriage between Italian flavors and.....haggis....would work, but boy does it ever work. This isn't the only dish at La Vita that plays with Scottish-Italian fusion. There is a haggis carbonara, a black pudding linguine, even a black pudding pizza! But it is this simple, perfect little appetizer that not only sets the mood for the menu but shows you that haggis isn't only for a lost dare.


La Vita Pizzaria, George Square, Glasgow

Recipe: Mushroom and Barley Risotto

Some days you just want a decadent, luscious risotto. You can either put on pants and head to that fancy Italian restaurant and spend $30 on a plate, or you could make it yourself and wonder why the rice is still more crunchy than al dente. But wait. What if there was one simple (and incredibly cheap) substitution you could make to ensure you can have a luxurious risotto without the temperamental rice? Well, I guess since you read the title of the recipe you already know the answer is dried barley. It is far more forgiving than rice, you don't need to hit that perfect sweet spot of doneness. If you walk away and it dries up, just add more stock. So invest that $1 in a bag of barley, and treat yourself to an umptious bowl of happiness.

INGREDIENTS: 1/4 cup butter 3 cups vegetable stock 1/2 yellow onion, diced 4 ounces shiitake mushrooms, sliced
4 ounces baby bella mushrooms, sliced
1/4 dry white wine 2 cloves garlic, smashed
1 teaspoon Worcestershire sauce 2 sage leaves, chopped 1/2 cup barley Shaved Parmesan cheese to taste
Black Hawaiian Sea Salt (optional)

STEPS:
1.) In a deep-sided, large pan melt the butter on medium low heat. In a separate sauce pan bring the stock to a simmer and keep on low. 2.) Add the onion, mushrooms, and garlic to the butter pan and cook until soft, 5-8 minutes. 3.) Stir in sage and barley. Cook for one minute.
4.) Add wine, stir. 5.) Add one cup of stock, and simmer until liquid is absorbed. 6.) Continue adding stock 1/4 cup at a time, allowing each amount of liquid to absorb before adding more, stirring occasionally. 6.) Continue until all the stock is used and barley is done cooking, 30-35 minutes.
7.) Top with fresh shaved parmesan and black sea salt, if desired.

OPTIONAL:
Some of my favorite meat options to top this risotto include:

Sage butter beef tenderloin
Rosemary grilled pork tenderloin
Seared wild boar (No, seriously, this is the way to go.)

South Seattle Spotlight: Wicked Chopstix

Today I want to launch a new feature, one that I have been contemplating since moving to our current home in the Rainier Beach neighborhood of Seattle. South Seattle Spotlight will feature the dishes from the restaurants on the south side of the city that really speak to my heart. So much is written about the restaurants of Ballard, Fremont, Capital Hill, and the Downtown core, but head just a bit south and you find a bounty of diverse restaurants fully deserving of acclaim.

First up is a relative newcomer to the Othello neighborhood, Wicked Chopstix. Located on MLK Blvd in the heart of one of America's most diverse zip codes, this modern minimalist restaurant is a bastion for the cuisine of the northern Vietnamese port city of Hai Phong. The single sheet menu is packed with tasty classics such as Bánh Bao Bà Chi (classic pork steam buns), Com Gà Thap Cám (Chicken clay pot), and the dish that won the heart of a President, Bún Chà Obama (Obama Noodles).

Now all of these are amazing and should be enough for a stop, but they aren't what I keep coming back for. For me it's all about the Phó, and specifically the Phó Tai. I know, how boring, everyone has a good Phó...but trust me this one finds a way to elevate above the rest. To most people Phó Tai is the entry level. Sliced rare tenderloin beef is considered the least exotic meat option for this Vietnamese staple. To me, however, it's the perfect protein vehicle to move the stunningly deep and complex broth from the bowl to my mouth. The abundant delicate slices of meat cook quickly in the broth, and the aromatic punch is mouthwatering. The broth itself has a beautiful earthy bottom with strong notes of star anise and charred onion, and a light sweetness that rounds it out. There is a familiarity to the taste, something I can't put my finger on, that seems so comforting and safe. As the days get darker and wetter, nothing in Seattle warms me up or soothes my cold better. And that is why I keep coming back.

Tonight's Episode: A Shuckin' Good Time

So just before the start of the summer season we took a road trip out toward Long Beach, as one does in Washington. Passing through tiny South Bend we saw a little shack looking out on the Willapa River with the magic word OYSTER. Well, of course we stopped in! Boy was that a good decision. Perfectly located near the Washington summer hotspot (or the Oregon coast if you are planning to spend a week there and write about it in an upcoming post), we popped a couple of local craft beers, took in the view, and enjoyed a lazy lunch in a town most people don't even realize they drove through.

Only open for three days at this point, Oyster Bay Seafood Restaurant has the benefit of being located in the heart of the best oyster beds in America. Owners Dan 'The Man' Lindt and Shane Moncy aim to wow with stunning views, a relaxed setting, and the freshest local ingredients.

Now if you don't know about Willapa oysters, you should realize these are hands down the best you've probably never had. They don't ship well, which is sad considering their sweet light brine flavor. Make sure you grab a dozen or so to tide you over until your sandwich arrives.

The sandwiches (or Po Boys) may not be the initial draw of this oyster shack but they are the reason you will be back. Starting with the chipotle-lime chicken ($9) and the similarly spiced shrimp ($12), you have wonderfully cooked, bright and beautiful sandwiches stuffed to almost excess. That may be the only complaint I have with the po'boys, that they might actually be TOO big. If value is your biggest concern then rest assured you get your money's with these massive sandwiches.

The heftiest two po'boys are the super stuffed Tsunami crab melt ($14) and the 3 day marinated pulled pork ($10). The crab melt is big on flavor, and big on crab meat. If this sandwich was on the menu in Portland or Seattle it would top $20 easily, and frankly I would order this to share. The pulled pork has a beautiful flavor and is topped with a crisp and bright slaw that enhances the house made bbq sauce flavor.

The large outdoor dining space overlooking the Willapa River is a communal space that encourages you to get to know your fellow dinners. This relaxed neighborly atmosphere really drives home a sense of authenticity in a seafood shack that feels like it has always been there. Amazing food, treated simply and with respect, in an amazing setting, by good people should alway be a win. Especially when your only complaint is "the sandwiches are too big." 

Tonight's Episode: 2017 wasn't THAT bad

As 2017 comes to a close, it is natural to look back at what was great about the year that was. While I haven't kept up with the blog like I once did, (and I promise to fix that in 2018) we did have quite a few adventures this year. Trips to Canada, England, Denmark, Sweden, Boston, and Charleston filled the calendar. Further explorations of our new home state of Washington has us even more in love with the Pacific Northwest. We are both optimistic for the future and what it holds for us. For followers of the blog, the future includes a recap of the best Loco Moco in Western Washington, a Seattle Pizza crawl, and an attempt to find the PERFECT Instant Pot recipe. But for now here are a few of our favorite things from 2017.

Best Dessert: Creme Brûlée Donut (Copenhagen Street Food)

I thought about just mentioning Copenhagen Street Food as the single best atmosphere of the year. Located just across the canal from the historic Nyhaven, Copenhagen Street Food is a collective of food carts that run the gamut from Brazilian to Thai and everything in between, with a large stage, flowing beer, and picturesque views. The highlight, though, is the creme brûlée donut. Bavarian cream sugared donut, rolled in more sugar, torched, and topped with vanilla ice cream and fudge sauce. This is the donut that dreams are made of.

Best Bagel: Salt Bagel with Bacon Scallion Spread (Davis Square Donuts)

On my recent trip to Boston to visit my best friend Summer, I fell in love, and I fell hard. I had the salt bagel at Davis Square donuts EVERY. SINGLE. MORNING. The huge flakes of salt, perfectly crisp exterior, fluffy interior, and the cool creamy spread.....all this alone is worth the price of a flight to Boston.

Best Danish Souvenir: A little wooden wiener (Kay Bojesen)

Kay Bojesen was one of the fathers of Modern Danish Design, and his monkey is an absolute icon. It is the Dachshund that takes high marks from us, though. Whimsical, adorable, and elegant, this little hound is the perfect reminder of days roaming about Copenhagen.

Best Seattle Tourist Activity: Get Your Chihuly On (Rainier Glass Studio)

When you live in Seattle people like to visit. When people visit, you do tourist activities. When you do tourist activities, you get burnt out on the Space Needle RULL quick. Our new go-to is glass blowing at Rainier Glass Studio in Georgetown. A hands-on activity that lets your guests take home a souvenir they made that invokes the beauty of the Dale Chihuly Gallery.

Best Book: The Cooking Gene (Michael Twitty)

If you follow me on Twitter than you already know my unabashed love of Food Historian, old ways activist, and all around amazing human Michael Twitty (@KosherSoul). In his debut book The Cooking Gene: A Journey Through African American Culinary History in the Old South, Michael takes us along the beautiful and painful path many of today's hottest culinary trends took from slave quarters to the James Beard House. This personal memoir is touchingly honest and leaves me recommitted to the idea that the pain and hurt and injustice of centuries can't be healed over a single meal, but the dinner table is a great place to start.

Best Museum with an Entire Wooden War Ship: Vasa Museum Stockholm 

On August 10, 1628, the shores of Stockholm were lined with citizens ready to cheer their newest and grandest warship as it set sail. The Vasa, sporting intricate design work and two decks of cannon slipped its moorage and grandly exited the harbor. Less than an hour later it sat on the ocean floor entombed for the next three hundred years. Raised intact and now in one of the most interesting museums on the planet, the Vasa is a testament to an age of emerging military technology, beauty, and utter hubris.

Best Street Food: Any Hot Dog Stand in Denmark

As far as I can tell, you are never more than a five minute walk from a hot dog stand in Denmark. Omnipresent throughout Copenhagen, these bastions of cheap eats provide not only a cost effective but extremely tasty meal almost any time of day. My suggestion is to go with the classic Ristet: a grilled dog with mustard, ketchup, hot dog sauce (a mayo/remoulade), grilled and fried onions, and pickles.

Best Museum Exhibit: The Danish Chair (Danish Design Museum) 

An entire hallway of chairs. Chairs from many ages. Chairs from many designers. Chairs that speak to ethics and philosophy. You won't understand why this exhibit is so powerful until you see it for yourself.

Best Place to Drink: Finn River Cider Garden (Finn River Cidery)

Think of what you love about a rural Beer Garden. A music stage, communal seating, amazing food, relaxed family atmosphere. Now instead of beer, substitute Cranberry Rosehip Cider or maybe Lavender Black Currant. Finn River, located just outside the quaint Victorian harbor of Port Townsend, has found a way to make the wonderful beer garden concept an upgrade.

Best Curry for Someone who Hates Curry: Chicken Korma (Himalayan Cafe)

This Renton, WA gem has made a world of difference in my life. Being a true Scot, I LOVE curry. Scottish cuisine is equal parts fried mystery meat and curry. Unfortunately not everyone loves, or even tolerates, Indian food, including The Girl. In comes Himalayan Cafe with its Nepalese takes on Indian classics. There is something about the spice melange that is warming and comforting and accessible that just doesn't seem to be the case for traditional Indian. So skip the meatballs at IKEA and head across the street for the Korma. The Girl is finally eating curry!


Those were just a few of our favorite things of 2017. Every year, no matter how exhausting or draining, is full of little moments of wonder and beauty. These are the moments that matter, the ones you should never let go. I know 2018 will be full of many such moments that I hope to share with you. If you have a moment, a meal, a activity that brought you a moment of pure joy in 2017, please share in the comments. I love you all and wish you a Happy New Year!

Recipe: Instant Thai Chicken Bowl

So I finally bowed to the pressure and bought an Instant Pot.  Most of you are already familiar with the pressure cooker slash slow cooker slash yogurt maker slash rice cooker slash lead guitarist on November Rain slash sauté pan so I won't bore you with the background. I will say through, the first few weeks I have been very impressed by the pressure cooker, but underwhelmed by both the sauté and slow cooker settings. The sauté has led to some burning once the pressure cooker has engaged. I have only used the slow cooker setting once, so I'm still reserving judgment.

My first Instant Pot recipe is frankly an addiction now, and with maybe five minutes of prep time, it is now a go-to weekday dish.

Instant Pot Thai Chicken Bowl

Ingredients

- 2 pounds Chicken Thighs

- 1 cup long-grain white rice (uncooked)

- 3 Tablespoons lite soy sauce

- 1/2 cup nam chim kai (Thai sweet chili sauce) store bought or recipe below

- 1/2 tablespoon fish sauce

- 1/2 tablespoon fresh minced ginger

- 1teaspoon oyster sauce

- 2 cloves minced garlic

- 1 lime, juiced

- 1/2 tablespoon Sambal Oelek

- 2 tablespoons sesame oil

- 1/2 cup frozen peas

- 1 bunch cilantro, chopped

- 1 zucchini, shredded

- 1 carrot, shredded

- 1/4 cup peanuts

- 2 cups low sodium chicken stock

- 1 teaspoon each salt and pepper

- Sriracha to taste

Instructions

*The following instructions are for a 7-in-1 Instant Pot. Some controls vary by device.

1) Select the Sauté setting on your device, allow it to heat 2-3 minutes, then add sesame oil. Allow oil to heat 3 minutes.

2) Season chicken thighs with salt and pepper on both sides, then add to Instant Pot. Cook for 2-3 minutes per side, browning lightly. Remove to a large glass bowl. Press cancel on the Instant Pot.

3) Mix the Thai sweet chili sauce, soy sauce, oyster sauce, fish sauce, ginger, garlic, lime juice, and Sambal Oelek together and pour over chicken thighs, coating well.

4) Select the Sauté setting. Add two tablespoons of the chicken stock to pot to help scrape any remaining browned chicken. Press cancel.

5) Add rice and peas, stir. Top with chicken, sauce, and remaining stock, and secure lid with pressure valve set to Sealing.

6) Select Pressure Cook, High Pressure, 10 minutes. When finished, allow for natural release.

7) Using tongs and a fork, shred the chicken and mix with the rice.

8) Serve with zucchini, carrots, peanuts, cilantro, and Sriracha.

For the Thai Sweet Chili sauce

- 1/2 cup rice vinegar (or white vinegar)
- 1/2 cup plus 2 tbsp. white sugar

- 1/4 cup water

- 3 tablespoons fish sauce

- 2 tablespoons cooking sherry

- 3 cloves garlic, minced

- 1/2 to 1 tablespoon dried crushed chili (1 tbsp. makes spicy-hot sauce)

- 1 1/2 tablespoon cornstarch dissolved in 3 to 4 tbsp. cool water

1) Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.

2) Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off--rice vinegar isn't as strong as regular white vinegar.)

3) Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens, about 2 minutes.

4) Remove from heat and taste-test. You should taste sweet first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.

5) Pour sauce into a small bowl or jar and serve.

Tonight's Episode: Touring Seattle one bite at a time

Heading into the heart of the tourist season here in Seattle, I thought this would be the perfect opportunity to introduce you the "Eat Seattle Tours." I had the chance to spend the day with the delightful and engaging Chef Liz McCune as we wandered the Pike's Place Market and all its bounty. Through her connections with the amazing local purveyors we were able to taste local cheese, bean to bar chocolates, tangy pickles, rich non-corporate Seattle coffee, and much more. 

 What is "Eat Seattle" and what do you think people will enjoy most in spending some time with you?

Eat Seattle is a company that operates food tasting tours and cooking classes in the Pike Place Market. We focus on the “Meet the Producer” motto of the market by highlighting what’s local and seasonal in the Northwest. We only do one public tour a day Thursday thru Sunday and 1-2 public cooking classes a month. We have lots of fun private party/team-building options for food tours and cooking classes as well that can be scheduled based on our team’s availability. 

How did "Eat Seattle" come about, and what is your background in food?

In 2014, my husband and I spent a year vacationing in Europe. We knew that being a tourist for a year would become exhausting so we sought out ways that would help us integrate into each region faster. Since I’m a trained Le Cordon Bleu (from Paris) graduate and food has always been a large part of my life, it seemed natural to discover each region through its local food scene. We would seek out food bloggers, do cooking classes with chefs, use apps that would allow us to dine with locals in their homes (Eatwith.com), wine tours etc. As I learned about agriculture, the state of the Mediterranean, farming practices, traditional dishes, I started researching more about what we were doing in the Northwest. I was fascinated to learn about how much the Northwest was producing, the steps we make to take care of our environment and I was anxious to seek out these types of foodie experiences when we returned home. Unfortunately, I didn’t find this educational element and thought it was  an opportune time to create a platform where chefs educate visitors and locals about our special area by tasting delicious food and, for our cooking classes, actively use our ingredients to create a meal. 

We all know the amazing diversity of Seattle food. What about this region's bounty inspires you most?

What impresses me the most about our bounty in Seattle is that we live in a cosmopolitan city and we don’t have to go far at all to forage for our own food, if we so choose. We have an array of wild products right in our own city: nettles, mushrooms, crab, blackberries, seaweed just to name a few. It doesn’t get cooler than that! 

What 'Tourist Trap' is still worth braving long lines for?

If you’re referring to a touristy experience then I would say the Underground Tour is incredibly interesting. I recommend it for locals and tourists.  Otherwise, I’d like to point out that the Pike Place Market isn’t a ‘tourist trap’ what-so-ever. I work closely with the Market and they make sure that they are supporting local producers providing the best products. This approach organically attracts top Seattle chefs and appreciating locals who shop and hang out in the market year-round.

The one dish in Seattle that you can't live without?

There isn’t one dish per se. The types of restaurants that capture my palette’s attention are those that use fresh locally sourced ingredients. I’m a big fan of Rene Erickson’s restaurants.  I love what Blaine Wetzel is doing on Lummi Island.

The dishes that we eat in our cooking classes are made using the finest Northwest products and the recipes are designed by talented chefs. We even grow some of our own food. Some of my favorite meals last year were in our very own cooking classes! 

The one culinary trend you hope sweeps Seattle next?

Understanding where are grains are coming from and how they are processed! This movement is just beginning and I look forward to seeing it take shape to bring awareness and change as to how our country grows, processes and labels our grains. 

Any plans to expand Eat Seattle in the near future?

No plans to expand. Right now, we are focused on providing the best quality experience possible. I would only consider an opportunity if it added more value to what we currently offer.

Eat Seattle Tours is a wonderful introduction to the bounty of Pike's Place Market and the history of the Market. At $49 + tax, it is a fun and affordable way to spend a few hours in the heart of the Emerald City.

Recipe: Pickled Red Onions

This is one of the simplest recipes in my arsenal, and yet it is one I am most asked for. Pickled red onions are a beautiful and tangy addition not only to taco night but excellent in sandwiches (particularly Cubans and Grilled Cheese), chopped up into egg salad, or mixed in a bitter green salad.

Ingredients:

1 1/2 cup white vinegar

1/3 cup white sugar

1/4 cup plum vinegar

1 bay leaf

1 tablespoon whole peppercorns

1/2 teaspoon Kosher Salt

1 large red onion, sliced into rings

(Optional 4 habaneros, with one small incision in each)

Directions:

1) Bring the white and plum vinegars, sugar, bay leaf, peppercorns, and salt to boil in a large pot. Stir to combine

2) Add onions and habaneros (If you want them spicy). Allow to simmer for 1 minute. Remove from heat. Allow to cool to room temperature

3) Serve! These will hold well refrigerated for up to one week

Recipe: Honey Garlic Chicken for the Slow Cooker

This is a nearly idiot proof one pot meal for the slow cooker. Hearty restaurant style dinner with minimum effort.

Ingredients:

4 Chicken Thighs, Bone in skin-on

8 ounces red potatoes, quartered

8 ounces French green beans, trimmed

2 large carrots, cut into 2 inch pieces

2 tablespoons Italian parsley, minced

4 sprigs fresh Rosemary

1 teaspoon salt

1 teaspoon ground black pepper

Sauce:

1/2 cup Soy Sauce 

1/2 Cup Honey

1/4 Ketchup

4 gloves garlic, minced

1 teaspoon ginger, grated

1/2 teaspoon dried oregano

1/2 teaspoon fresh rosemary 

1/4 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

Directions:

1) Place chicken thighs in center of slow cooker, skin side up. Season with salt and pepper and place sprigs of rosemary on chicken.

2) Place carrots and potatoes in slow cooker

3) Combine soy sauce, honey, ketchup, garlic, ginger, oregano, rosemary, red and black pepper in a large bowl. Pour into slow cooker. Cover and cook on low heat 7-8 hours or high for 3-4 hours

4) In last half hour add green beans

5) Serve with diced parsley 

(To take it to the next level, before serving preheat broiler. Place chicken thighs on a baking sheet, skin side up, and place under the broiler 2-4 minutes until skin is crisp but not burnt)