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In Review | June 2015

01 Wednesday Jul 2015

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Tricia's birthday

I don’t have much of a recap for June, we were super busy…but when I struggle what to write here it makes me feel like we did nothing. Really, I swear it was crazy! So crazy I didn’t take too many pictures…Except for ones of cute animals. The highlight of our month was definitely going up to Seattle to see friends and celebrate my aunt Tricia’s birthday. The picture above perfectly sums up the wonderful evening. Great atmosphere, good company, delicious food, and photo-bombing dogs.

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Canlis

03 Monday Mar 2014

Posted by in Events, Restaurants, Seattle, Uncategorized

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For our 5 year (half decade!) anniversary, Jordan and I had the privilege of going to Canlis in Seattle. If you watched Top Chef Seattle, or know anything about the Seattle dining scene, you know Canlis is the place to go.

To kick things off - my half gone cocktail, The Count Camillo Granita. Made with Plymouth Gin, Americano Cocchi, orange, cracked maple orange bitters and Campari sugar. Also, our delicious amuse bouche carrot curry soup.

To kick things off – my half gone cocktail, The Count Camillo Granita. Made with Plymouth Gin, Americano Cocchi, orange, cracked maple orange bitters and Campari sugar. Also, our delicious amuse bouche of carrot curry soup.

When you step into Canlis, you are stepping into a piece of Seattle history that the Canlis brothers continue to build on everyday. The staff provides impeccable service and you truly feel special when you are there. Jordan and I were a little giddy and nerdy the whole time because we were so excited to be there, and the staff still handled all of our random questions without a blink!

The Classic Canlis Salad

The Classic Canlis Salad

We opted to go the route of “Classic Canlis,” ordering a few original menu items from the 1950’s. The Canlis salad was one of them, and it did not disappoint! (Recipe from the Canlis website at the end of this entry).

Hamachi Sashimi, Granny Smith apple, serrano pepper, and yuzu. Holy Moly, YUM.

Hamachi Sashimi, Granny Smith apple, serrano pepper, and yuzu. Holy Moly, YUM.

We ordered a few contemporary items as well, such as the Hamachi Sashimi above which was the best sashimi I have ever had.

Wagyu Tenderloin, served with green and yellow wax beans, potatoes, and cannellini bean purée.

Wagyu Tenderloin, served with green and yellow wax beans, potatoes, and cannellini bean purée.

We also tried a Wagyu Steak for the first time and were not disappointed.

Halibut Pan-seared and served with sunchokes, quinoa, and taggiasca olives

Halibut Pan-seared and served with sunchokes, quinoa, and taggiasca olives

Jordan and I have vowed to try the tasting menu next time we go to Canlis (I am already trying to find an excuse to return) since we got our “classic” experience in.

Twice Baked Potato - another classic menu item.

Twice Baked Potato – another classic menu item.

I have to say, the experience was so special and fun that I got a little emotional a few times. The first was when Jordan nonchalantly busted out a small Tiffany bag with a necklace, and the second when the staff brought out our desserts…

Grand Marnier Souffle

Grand Marnier Souffle

Canlis

I can only imagine the other things that are done on a daily basis for special occasions at Canlis. If you have something special coming up, I couldn’t recommend a stop at Seattle’s most iconic restaurant.

Canlis
2576 AURORA AVENUE NORTH
SEATTLE, WASHINGTON 98109
206.283.3313

 

Chocolate Peanut Butter Balls

10 Tuesday Dec 2013

Posted by in Desserts, Easy, Holidays, LuLu's Classics, Uncategorized

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Chocolate Peanut Butter Balls

I am so very thrilled to be bringing you some famous family balls! When I was a kid, my mom would always make various types of balls around the holidays. It has been YEARS since we have revisited the tradition, and I needed to get these recipes on lockdown! I’m kicking off our famous balls recipes with Chocolate Peanut Butter Balls. These are super easy, decadent, and delish! Better than any store bought peanut butter treat I have ever had, I love the little crunch you get from the crispy rice cereal.

Chocolate Peanut Butter Balls

Off we go into how easy these are!

Chocolate Peanut Butter Balls

All you have to do is mix the crisp rice cereal with powdered sugar, then add the butter and peanut butter alternatively in a few batches until everything is combined. Throw the mixture in the fridge until it has firmed up…

Chocolate Peanut Butter Balls

Then line a rimmed baking sheet with waxed paper and form the mixture into balls. You can make whatever size you like, each of my balls are about 2 bites each, just a little over a tablespoonful!

Chocolate Peanut Butter Balls

Then you get ready to dip your balls into chocolate! Paraffin was in the original recipe, but I didn’t use it. I think it’s pretty unnecessary unless you are going for a super glossy and smooth look, plus you lose some of the pure chocolate flavor. (If you haven’t already noticed, my balls definitely aren’t perfect. But in my opinion, taste always trumps looks when it comes to balls).

Chocolate Peanut Butter Balls

These totally brought me back. I can tell you, anyone who loves a good peanut butter treat will love these balls. They are awesome straight out of the freezer. The best part is you can make these in advance, freeze them, and then gift them when you are ready. Stay tuned for more famous family balls recipes!

Recipe
Chocolate Peanut Butter Balls
from Lulu
makes about 3 dozen balls

Ingredients

  • 3 cups crisp rice cereal
  • 2 cups powdered sugar
  • 2 cups creamy peanut butter
  • 1/2 cup (1 stick) melted butter
  • 12 oz semi-sweet or dark chocolate chips or chunks
  • 1/8 lb paraffin (optional)

Directions

In a large bowl, mix together the crisp rice cereal and the powdered sugar. Add the butter and peanut butter alternatively in thirds until the entire mixture is well blended. Refrigerate mixture until cold and firmed up, for at least an hour.

Remove mixture from refrigerator and place waxed paper on a rimmed baking sheet. Form peanut butter mixture into balls, I make mine about 2-bite sized, maybe a little bigger than a tablespoonful each. Place the balls on the waxed paper.

Gently simmer 2 inches of water in a medium saucepan or double boiler. If not using a double boiler, place chocolate and parrafin (if using) in a medium-sized heatproof bowl and place the bowl over, not touching the simmering water (this creates your homemade double boiler). Melt the chocolate until smooth. Remove from the simmering water and get ready to dip your balls into the chocolate. You can use a fork to dip, or a wooden skewer, whatever works! Let balls dry on the waxed paper and chill in the fridge for about an hour before removing.

Balls will keep for at least a week in the fridge, even longer in the freezer.

Schweddy Balls

Baked | Spiced Persimmon Tart

17 Sunday Nov 2013

Posted by in Baking, Desserts, Entertaining, Uncategorized

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Persimmon TartPersimmons…really aren’t something you eat everyday. Or ever, in my case. I really haven’t seen much out there, in terms of Persimmons…who knows, it’s probably the next food trend! Although fall is almost over, next year, mark my words! It will be persimmon EVERYTHING.Fuyu PersimmonsAnyways, my mom and I decided to delve into Persimmon-land when we found this Spiced Persimmon Tart in Sunset Magazine. Also…I recently acquired the perfect tart pan (Post-Wedding discounts are the shit). Fresh out of the oven, this tart did not disappoint. I think Persimmons are the kind of thing you want to eat with something else…alone the taste and texture was kind of weird…but mixed with some sugar, boozy brandy, lemon, ginger, and cinnamon…oh man. It’s good.Persimmon TartThis recipe is best served the day it is made, and I really think you can go without the Brandy Mascarpone here. Swap out for vanilla ice cream, maybe throw some brandy and powdered sugar into homemade whipped cream instead. This tart would be friends with apple pie…except it’s easier to make, a little more exotic, and not as heavy. WIN!Persimmon Tart

Recipe
Spiced Persimmon Tart with Brandy Mascarpone
from Sunset Magazine

Ingredients

  • 1 cup flour
  • 3 tablespoons plus 1/2 cup sugar, divided
  • 2 1/2 tablespoons finely chopped crystallized ginger, divided
  • 1/3 cup cold butter, cut into chunks
  • 1 large egg yolk
  • 1/2 teaspoon cinnamon
  • About 2 tbsp. lemon juice, divided
  • 3 1/2 tablespoons brandy, divided
  • 1 pound firm-ripe small to medium bright orange Fuyu persimmons
  • 1 container (about 8 oz.) mascarpone cheese
  • 2 tablespoons whipping cream

DIRECTIONS

  1. Preheat oven to 350°F with 1 rack set in the center and a second rack set on the rung closest to the broiler. In a food processor, pulse flour, 3 tbsp. sugar, 1 1/2 tbsp. ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 in. up the sides of a 4- by 14-in. tart pan with a removable rim (or use a 9-in. round tart pan).
  2. Combine 6 tbsp. sugar, remaining 1 tbsp. ginger, the cinnamon, 1 1/2 tbsp. lemon juice, and 1 1/2 tbsp. brandy in a bowl. Core persimmons, slice 1/3 in. thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (for a round pan, in circles). Spoon sugar mixture from bowl over fruit.
  3. Bake tart on center rack until crust is deep golden, 25 to 30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20 to 30 minutes more. Remove tart from oven and preheat broiler.
  4. Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1 to 2 minutes. Let cool at least 30 minutes.
  5. Whisk mascarpone and cream with remaining 2 tbsp. sugar, 2 tbsp. brandy, and 2 tsp. lemon juice. Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Serve with mascarpone.

Outings | Puffin Cafe

29 Tuesday Oct 2013

Posted by in Boozy, Restaurants, Uncategorized

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Apologies for the brief hiatus – I have been caught in the craziness that is moving. God, I forgot how hard, exhausting, and time consuming moving is. Thankfully, we have an awesome and very unique happy hour spot close to our new place – The Puffin Cafe.photo 2The place is literally floating on the Columbia River – I have been to many restaurants on the waterfront, but nothing quite like this. As you are sitting there you will suddenly feel the restaurant move and lurch around…probably not always the best thing when people are drinking $5 margaritas, but damn it sure is fun! Even more fun if you own a boat and can park it right out front!Puffin CafeWe showed up to happy hour after a particularly rough day of moving, but this margarita with the fun mermaid cheered me right up!MargaritaWe also enjoyed some good grub…chips n salsa trioA chips and salsa trio – from left – black bean, mango, and house salsa.Jerk Chicken SandwichJerk Chicken Sandwich and Waffle Fries…Shrimp TacosAnd last but not least Shrimp Tacos with Fried Okra.Mt HoodThis is a super fun place to visit on a beautiful day! I was amazed we sat outside on a slightly brisk but beautiful October evening. Above is your view of Mt. Hood. Below was my view from where I sat. Doofy husband, margarita in hand, and a sunset to match…Cheers to our new neighborhood joint!View from the deck

The Puffin Cafe

 

The Puffin Cafe
24 S A St  
Washougal, WA 98671
(360) 335-1522

 

 

 

Do the Puyallup!

17 Tuesday Sep 2013

Posted by in Events, Seattle, Travel, Uncategorized

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Oh my gosh you guys, I finally went to the Puyallup Fair!

The Fair

It is kind of a big deal that in my lifetime, I have never been. It’s something that every person I know from the greater Seattle area has done at least once, dating back to my grandparents. Another big deal: They have decided to start calling it “The Washington State Fair” when it has always been known as “The Puyallup.” This is to the dismay of just about everyone within a 200 mile radius of King County.

Piglets

Looks at these little guys!!! Bonus points for the one passed out in the corner. Little Piglet knows what’s up.

September is usually a busy month, and I guess I just never got around to it. Plus, as we know, the Fair is always expensive, crowded, and all wrapped up into a ball and deep-fried. Buuut then we went and it was pretty awesome and interesting…but my Fair quota will be filled for at least the next year or ten.

Here are some highlights…

Buy the Fair Value Pack!

Buy the Fair Value Pack!

We bought a Fair Value Pack at Fred Meyer before going. It got us admission, some food bucks, and 6 rides, which was all we really needed (except for the fact that 10 food bucks buys you about one french fry and a bite of an elephant ear). Still, better than the price of admission at the gate and 10 food dollars is better than none! Of course, this “deal” changes every year, but the Fair website is very helpful at helping you plan your trip.

The Food:

The Famous Fisher Fair Scones

The Famous Fisher Fair Scones

More than anything, the Puyallup Fair is famous for the Fisher Fair Scones. They have been around forever and you basically aren’t from Washington if you don’t know what they are. In a nutshell: buttery, flaky, and jam-filled. A trip to the fair isn’t complete without one. Bonus: They are a very economical fair food item and guilt free compared to most offerings. To this day, I have never made a scone “from scratch” because you can buy the Fisher Scone Mix at almost any local grocery store. True Story: Jordan didn’t even know what scones were until he started dating me.

We did not stop here.

We did not stop here.

What else can you deep fry these days? Although ever so tempting, we managed to restrain ourselves from buying this booth out. I just want plain butter on toast and noodles and everything else in this world, for the love of God why try deep frying it? Full Disclosure: If you offered to buy me some I probably would have tried it. Although it really does seem dangerous, like it would burn your mouth off?

Make your own Sno Cone

Make your own Sno Cone

Whoa, another new fair item I did not approve of (Jordan did it anyways). A sno cone station where you get to add your own flavors. First of all, these syrup stations were surrounded by bees, and you know every child got way more corn syrup than any person behind the counter would ever add. Lastly, we all know that Hawaiian Shave Ice is the only way to go, and there weren’t nearly as many flavors available. Tiger’s Blood? Nope. Way to crush all of my shave ice dreams from yesteryear.

The Classic Giant Turkey Leg that I have never purchased until marrying a man from Alaska. Serious Stuff, man.

The Classic Giant Turkey Leg that I have never purchased until marrying a man from Alaska. Serious Stuff, man.

For a trip to the fair, we held it together pretty well. Not too much of an overload of deep fried stuff…although I reallllly wanted an elephant ear, I always feel gross after eating one so I opted out for the first time ever. They did have deep fried rice crispy treats, which intrigued me much more than your standard twinkie, snickers, oreo, or butter…Until next time I suppose?

The Rides:

Getting ready to board the Extreme Scream!

Getting ready to board the Extreme Scream!

The rides are pretty standard, the memories are there but I have noticed many of the rides have updated names. Gravatron? Spider? Ring of Fire? All of those rides have different names now, it made me sad for .25 seconds. Three rides each for us was all we needed, but we paid extra for the “Extreme Scream” (which used to be called the Drop Zone, btw). It was worth it!

The Giant Slide!

The Giant Slide!

I freaked out when Jordan told me he had never, EVER gone down a Giant Slide (also see: Big Pink Slide). This was an outrage! How can you even be a person if you never have gone down a giant slide at the fair? It’s a rite of passage! A must-do as a child! It’s never too late though…We went with all the kiddos but I totally beat Jordan.

The Other Stuff:

This Happened: Vadering

This Happened: Vadering

This did not happen: The purchase of a Lambert Shirt (ha! rhymes)

This did not happen: The purchase of a Lambert Shirt (ha! rhymes)

Animals! Not the greatest picture, but that tiny baby goat was the cutest!

Animals! Not the greatest picture, but that tiny baby goat was the cutest!

Piglet Palace! Little cute baby pigs running around!

Piglet Palace! Little cute baby pigs running around!

Giant Pumpkins!!!

Giant Pumpkins!!!

produce

There was a Beanie Baby Booth at the Fair. Nostalgia!!! Jordan got so concerned he sent this picture to my mom.

There was a Beanie Baby Booth at the Fair. Nostalgia!!! Jordan got so concerned he sent this picture to my mom.

Thanks for the memories Puyallup!

Thanks for the memories Puyallup!