little ms foodie

Char Siu with ginger infused rice and asian cucumber salad tonight Goosecross Merlot in the glass which strangely went very well with the flavors.

oh my! that meal looks amazing! I'll be in Paris in December for my birthday, this might be the spot!!!

I like Higgins, he tries to use only fresh and in season items mainly from area growers, producers and wineries. Very relaxed and somewhat understated. It's a long time Portland restaurant

Joie what a fantastic way to raise the littlest Moosh! Bravo to you! Nothing annoys me more than picky eaters, not children but grown ups!!! What a waste of time and energy in my opinion. You are instilling some great habits I can tell.

oh fantastic pictures!! The whelks?? I've never seen these, how do you eat them, like digging out escargot?

great blog Joie!!!

Fellow eGullet'er DRColby gave me some beautiful albacore tuna loins fresh off the boat!! Last night I marinated one in dijon, beer, cumin, parsley, etc and we grilled it. served it with avacodo and salsa. Sauteed brocolli in white wine, garlic and citrus for a side Took a bit off another loin and made seviche which we are having tonight Thank you Dave!

Do they have a website? I can't seem to find much online.

I saw the herb leaves in pasta on iron chef recently. I think they used them for ravioli- beautiful!

I make salmon rillettes and they last sealed for one week, once the seal is broken they need to be consumed in about 3 days. If you freeze it in the oil will the texture of the fish change??

those mussels look divine, I will try your method next time we steam some up!

2 nights ago I was craving comfort food...meatloaf made out of 'The Best' cookbook and baked potatoes I have to say that recipe is a winner! tonight Dayne and I made pizza, he made the crust using James McNair's recipe. We added mozz, smoked fontina and parm to the base of sauteed onions, sausage, garlic and herbs. topped with fresh sage and a bit more cheese

Interesting, the gnudi/nudi I'm familiar with (tuscan) are made with ricotta & spinach, but not pate choux. So named (nudes) because they're basically naked ravioli Where was your chef from? My italian aquaintances from other regions all look at me funny when I refer to them by that title, so I've been assuming it was a Tuscan thing. Eden ← Eden, sorry I wasn't clear. 2 different things- pate choux gnocci and gnudi made of riccotta and herbs......Umbria.

Our compost doesn't smell at all but it does attract little gnat type flies so we keep it away from doors and windows. I can only smell it when I take the lid off to dump stuff in. Inside we have a mini pail with lid we keep under the sink for compost- we fill it about every 2 days. Sometimes I use the GB sometimes not. Just depends on what I'm making.

Bravo!!!!

Chufi the pasta and chanterelles looks fantastic, as does everything else!!

I made these years ago for a French cooking class. It was called Gnocchi Parisienne, and the little dumplings plumped up like soft cream puffs when baked in a rich cream sauce. Oh so wonderful. A much easier gnocchi is a type of Russian cheese dumpling. Throw everything in the food processor, chill, then poach gently in the shape of eggs. Serve with fresh dill and butter or Parmesan and butter. Everything BUT Italian here. ← An Italian chef tought me to make those with ricotta and herbs, he called them nudi I think.

write up today about the announcement of their new chef Steve Smrstik

So this is the place in PS on the corner of 1st and something? Next to the Italian place? hmmm....I might have to check it out as the PS location is not far from me!

So we decided to do a bit of celebrating at Rovers last night! Damn I love that restaurant. We made our reservations on Open Table and as soon as we arrived they offered congratulations as they knew we were celebrating. We had an awesome table and service was exceptional. I forgot to ask for the menu and didn't take pictures so I'll try my best to remember all the incredible dishes. We had the 8 course chef's menu. We started with glasses of Pommery Champagne and an amuse plate. One was squab liver mouse on a tiny cracker, it was light and sooooo wonderful tasting, also a mimolette gougres and an espresso cup of morel soup with a drizzle of tomato oil, FANTASTIC! Next up the house soft scrambled egg with cream fraich and caviar, what can you say? It's beautiful. We had a bottle of burgandy blanc, sorry I don't know which one. Guinia hen confit with fois gras terrine served with elderberries. very understated and not gamey as I would expect this darker meat bird. Crab cake in a lobster sauce and white peaches....I'm forgetting what else was in this but it was good and rich, there was not a crumb of filling in this crab cake! Lobster with baby beets and lobster mushrooms in lobster broth. WOW! I don't care too much for beets but these were not even the size of a pinky finger and the flavor helped to cut through the richness. seared Hudson Valley fois gras, with huckelberry sauce and onion confit. This is certainly an amazing depth of flavors. the huckleberries are from the sous chef's yard! Perfect dish, Dayne's absolute favorite. At this point we moved on to a 1999 Chehalem Pinot Noir, Rion reserve Salmon tornado just seared on each side, bacon jus, red chard. The smokey flavor played great with this dish. Dayne thought the chard was actually a bit overcooked- I don't eat many cooked greens so I couldn't say. the salmon just melted in your mouth. Cucumber sorbet- holy hell, this was amazing and it was just a simple sorbet!! Squab with chanterrels and beautiful green and red sauces. Again I'm not remembering all the flavors here but the squab was done perfectly! It was so tender and juicy. I declared that america should eat more game! haha! Symphony of desserts- mini chocolate souffle, WA peaches on an almond flavored cake (I can't recall the name for that cake!) with something like a sabyon over it (decadent!) and a melon soup with strawberry puree.......I'm out of adjectives!! Sauternes in the glass... Mignardes of chocolates and fruit pates. This is only the 2nd time I've been to Rovers but I have to say that the room and service is so comfortable to me. I really enjoy my time here!

The little restaurant in the U Dist- Paul's Place I think? has a new sign offering Meditterean food.

We just love seafood here in Seattle, your cooking is making me sooooo happy. Damn how I love mussels! What is your favorite way to serve them? We adore moules mariniere.

We are very concerned for the city and it's people. Will be watching the news over the next week to see how the situation (hopefully) improves for them.

I'm confused... so what does the water do? Does it act as insulation? ← Anita, it acts like a suction/seal to block out the air that can cause the butter to spoil. It also keeps the butter cool so it doesn't melt or harden too much. Others can provide more scientific answers!

Keller has a recipe for gnocchi that uses pate choux instead of potato