little ms foodie

Welcome aboard Abra! your mole is famous!! Last night was our Christmas, dinner for 6 starters were 4 bottles of Chandon blanc de noirs and clams casino and cream cheese, chili sauce and baby shrimp served with triscuits but you can't take pictures of that right? after opening presents we had a wonderful dinner. My MIL make a gorgeous salad with pecans, raspberries, mushrooms, avacados and raspberry vinaigrette Della made braised potatoes with bay and garlic We made prime rib and yorkshire pudding in laws also made yummy carrots with herbs cheese course and chocolate pear tart (Chufi this is a huge hit!) last dinner posting until 2006, we had leftovers tonight and tomorrow it's delivery pizza while we finish packing! edited to add that wine with dinner was a magnum of Goosecross 2000 Cab from napa and with cheese and dessert we had a 15 year antique tawny from Australia

I thought the food we had on Friday night was very good! I can't remember everything but on my plate was a waffle with sundried tomato in it and then a bacon salad on top (BLT Waffle), I also had a duck tart which was very very good and scallops with butternut which were ok but I thought they needed a bit more of a sear on them (possibly hard to get since they use the hot plates like at Matts?) Phred runs a bit hot and cold, no real issues though. He answered my questions about what he was pouring and offered to show me lables. The wines for the most part were well paired with only 1 or 2 misses. He pours a lot! some dishes came with one white and one red to see which we liked better. Honestly my only complaints of the whole evening were that they gave us paper napkins and that we had to eat so early as to make sure we got a table. The price seemed good and we had fun with our friends. I'd go again! edited to add that one of the desserts was a chocolate truffle coated with bacon bits!!!!!

Happy Holidays everyone!! In addidition to just recenetly moving and hosting a housewarming/holiday party we are now getting ready to head to Paris-Stockholm-St Petersberg for Christmas and New Years so there hasn't been a lot of cooking lately. we have a (young) tradition of having tartiflette on Christmas eve and since tomorrow we are having our family christmas we thought we would pretend tonight was christmas eve Lucy's tartiflette recipe which has become my staple served with a green salad with tarragon vinaigrett and an Oregon Bordeaux Blend that we love!!

This year we will be with 8 other friends in St Petersberg Russia, we are very excited! We like to travel for NYE when it is possible, a few years ago we met up with 3 other friends in Paris. Years we are at home we sometimes host a party or have gone to a nice late dinner with friends- watched the fireworks from the Seattle Space Needle and toasted much prosperity for the new year! I'm one of those people who LOVE to celebrate!!

I'm heading to Paris next week and then Russia after that so I'd love to see the updated lists. I generally fib a bit about what I'm carrying back because although I may have read it to be ok, different customs agents tell me it's not. <sigh>

I like the food but with the lowest priced entree at $23 for vegetarian pasta this will have to be more of a special occasion place vs an average friday night date place.

Not really dinner but last night we hosted our annual holiday party, this year it also happened to be our housewarming. I made the following for party snacks: cheese straws carmelized onion dip with s&p chips and crudite smoked and steamed salmon rillettes on crostini brie en croute with raspberry/rosemary sauce inside baked dates stuffed with parmesan and wrapped in bacon platters of Salumi salami (obviously not made myself) cornichons and olives

tonight we started with kirs and some pork and cognac pate (not homemade) A few of you have asked to see pictures of the new kitchen work space, I won't hijak the thread but maybe sneak in one a night for the next few. I designed the space myself here is a little angle shot to see the nice marbel slab dinner was risotto with butternut squash, chanterelles and a drizzel of white truffle oil

I have a few wicker bins I got from IKEA that are on shelves in my pantry where it is dark and cold, I store potatoes and onions together (and garlic and shallots) and don't have too much of a problem but I'm also using them pretty fast They look like this but are MUCH cheaper

the other night I made a salad of spinach leaves, sliced granny smith apples and red onion tossed in a dressing of whole seed mustard, apple cider vinegar, honey and EVOO. excellent!

Italian Sandwich on top of Queen Anne at the little place that sells pizza slices next to the Queen Anne Cafe.....OMG yum!

pretty, pretty, pretty! I wish we could get stone crab claws out here

THANKS GUYS!!!! It's a huge marble slab on our new kitchen island.

thanks Megan, we put away quite a few! last night we started with some nice brie, a crotin and some artisan dry salami. Dayne made me a Montemarte and he had a martini Later for dinner we had spicy red pork chili topped with bacon, creme fraiche, cheese and red onion. Corn bread slathered with butter and to drink Dayne made us Moscow Mules.

absolutely gorgeous!!! ^^^

alright here is my contribution done last night. latka's fried in duck fat in my cast iron- potatoes, onion, egg, flour, s&p All dolled up with creme fraiche and caviar as an appetizer

I make my carbanara just like Megan said only I don't use any onions or garlic. It is so fast and easy. Last night a real dinner cooked on my new gas range! I've never had one before so I am learning it's heat, etc. First up latka's with creme fraiche and caviar (fried in duck fat!). This was done as part of the cook off! We had Lillet blanc with these Then pork chops on a bed of skillet corn with bacon and onion. Served with an 02 Willamette Valley Pinot Noir Dessert was an Artesa Merlot from Napa and Fauchon coffee carmels

yes it does, but it isn't penne carbanara and I think that is what this thread is all about right?

wasabi bistro is the place I take people who are afraid of sushi!! more show than go I think

I always make potato pancakes at the holidays. Russets grated in the cuisinart (I know...I know...) onion also grated Squeeze out the liquid and add a bit of flour and an egg Fry in duck fat in the cast iron served as Daniel does with creme fraiche and caviar YUM!! (if I could get image gullet to work I could grab a picture i have in there....)

Oh great minds.............. lol!

Have you thought of talking to the manager about your experience? It sounds like most of the problem was with the server (and the tuna) and they would probably like to know about that.

BalMar is officially open in Ballard

oh we have been moving, installing new appliances, running around for the holidays...... finally a minute to cook something again. very simple penne carbonnara with a green salad and a sangiovese in the glass. everything on the last few pages look awesome you guys!! nice going.

We brought a very nice pinot grigio from Willamette Valley and a few 1991 Domaine Drouhin Willamette Pinot Noirs that we had been cellaring, I really love pinot(s) with t-day meals. (I'm not going to mention the white zin that the hosts had..........)