laurel

One of my favorite ways to prepare small (about 2 pounds) whole fish is steamed on a deep plate (to catch the juices) in a bamboo steamer, with ginger, green onions, soy sauce, and rice wine. There are a number of embellishments, like adding other flavorings, such as dried mushrooms, bits of ham, dried shrimp, lemongrass, etc; or pouring sizzling hot oil on top afterwards to crisp the skin...

I got an email from the Big Picture mailing list today that they're showing Eat This New York, a documentary about opening a restaurant in New York on the 17th. Paul Mackay, who seems to have owned at some point half of the restaurants in Seattle, will be also be there to "discuss his experiences". Anyone interested in going? Details from the email: Sneak preview "EAT THIS NEW YORK" March 17 at 6pm and 8:15 pm. Paul Mackay, successful Northwest restaurateur and owner of El Gaucho, will discuss his experiences in the volatile restaurant world after the 8:15pm screening. Reserve your space by calling 206 256 0572. Tickets are $9 - your two for one pass will be valid for this screening. EAT THIS NEW YORK Starring Daniel Boulud, Rocco DiSpirito, Sirio Maccioni, John McCormick, Keith McNally, Danny Meyer, Drew Nieporent, and Jean-Georges Vongerichten The story of two best friends struggle to open a restaurant in the food capital of the world. As Billy Phelps and John McCormick suffer through financial crisis, the loss of their chef, and a crumbling relationship, the filmmakers turn the camera on New York Citys legendary restaurateurs who prove that dreams can come true.

Last Sunday, Dinner for 4 featuring a turkey harvested the week before: Lactic Cheese, Walnut, and Apple Truffles with Smoked Salmon and Arugula: Spice-Rubbed Turkey: Roasted Vegetables: Beans with Parmigiano and Parsley: Cranberry-Tamarind and Cilantro-Mint-Yogurt Sauces:

Almost every time I have people over for dinner, I try at least one new recipe (or improvisation), and most of the time, there's an ingredient I've never eaten and or cooked, or a new technique. That's probably why I have so much trouble getting people to come to dinner...

There's a vegan Thai place that I like called Araya on the Ave.

Is Baba Ghanouj western enough?

Monday: Cabbage, Steak, and Egg: Tuesday: Stir-fried Greens: Sake Steamed Mussels: Cactus Pear and Star Fruit:

Interesting coincidence: La Carta de Oaxaca is reviewed in today's Stranger: http://www.thestranger.com/2004-02-19/chow.html

Salmon, Beans, and a Tree of Brussels Sprouts: Sesame seared salmon; cranberry beans (cooked with a cinnamon stick and bay leaf); brussels sprouts greens with fermented tofu; roasted brussels sprouts, stems from brussels sprouts greens, and sliced brussels sprouts stalk.

Joe made dinner for us for Valentine's day: Toro Sashimi, Blood Oranges, and Pears: Seared Sea Scallops with Spinach and Red Bell Pepper: Spinach Crowns with Joe's Special Peanut Sauce: Pan-Seared Tenderloin Steak with Chioggia Beets:

Joe and I are in. What time?

but I bet they don't have mole salami...

There's a new Moroccan place at Bellevue and Pine with "Coming Soon" and "Help Wanted" signs.

Another ski trip, to Mt Hood, Oregon. Dinner for 19: Culturally Ambiguous Wrapped Food: Wrappings: Corn, White Flour, and Whole Wheat Flour Tortillas Lettuce Leaves Nori Spring Roll Wrappers Fillings: Homemade Smoked Salmon Hoisin Chicken Sauteed Shrimp Marinated Tofu Homemade Queso Blanco Black Beans Beer Braised Mustard Greens and Kale Roasted Squash, Parsnips, Cauliflower, and Broccoli Falafel Hummus Homemade Yogurt Shredded Cabbage Avocado Cucumber Pico de Gallo Peanut Sauce Thai Basil Arugula Cilantro Rice

I can show you how to be an ignorant American born Chinese I'm always up for hotpot: http://dreadnought.gorgorg.org/photos/huo_...090044.jpg.html I'm not aware of any order of eating things; in my family it was always a free for all. The cabbage and noodles take longer to cook than the meat, so you might just be noticing that. I think both of the 12&J Szechuan places do all you can eat hot pot, so they'll just give you more if you finish off a plate.

I stopped by after Typing Explosion last night. I wasn't too hungry, and was there alone, so I didn't try very much of the menu. I enjoyed the living watercress salad like everyone else... I like salads where the greens are the focus. I also had the very colorful miso cured salmon: intensely orange salmon dotted with cool green blobs of cucumbery stuff. The salmon was moist, tender, and subtly spiced. I definitely need to go back and try some other stuff.. he brunch menu looks especially good.

I get the impression that the yolks in souffles are mostly for fat and flavor, and because most people start with whole eggs. I've made successful souffles with half the yolks deleted. You can always add more butter or cheese if they're too light :)

Slow Food Puget Sound is sponsoring a cookbook dinner with Judy Rogers in Seattle next month. It's fairly expensive ($160 for two) but after reading this thread, I'm tempted...

A small salad with bitter greens as has been suggested previously sounds good to me. Especially in winter, I like citrus segments in salad for a little tartness to offset meaty and rich dishes (though the bouillabaise sounds like it has a bit of tartness itself).

Dinner for 2: Platter of Roasted Cauliflower, Braised Kale, Sauteed Turnips with Greens, Sesame Tofu, and 2 Kinds of Smoked Salmon:

I went up to Whistler with a big group of friends last week. One night we made: Cauliflower Soup Wilted Spinach Salad with Bacon, Onions, Mushrooms, and Blue Cheese Salmon Baked with Lemon and Fennel Roasted Squash Roasted Brussels Sprouts Stir Fried Bok Choy Chocolate Fondue with Pound Cake and Fruit And the next night: Caesar Salad Steak (Both NY Strip and Tenderloin) Baked Potatoes Sauteed Mushrooms Caramelized Onions Bailey's Cheesecake

I use these things: http://www.greenbags.com/index.html

I went to Annapurna Cafe, the (relatively) new Indian/Nepali/Tibetan place on Broadway. I don't know much about any of these cuisines, but the Lhasa Curry we had was excellent. It was complex and creamy, a really nice medium for the tender vegetables and tofu. There are several curries that sound really good (with your choice of meat or non-meat items), and also a lamb kebab-type dish that I want to try next time.

On a similar note, is there anywhere to get an interesting non-American breakfast (ie, something that's not of the eggs, bacon and bread-product variety) around here? I know of Chiang's Gourmet for Taiwanese, anything else?

Belachan okra at Malay Satay Hut.