I love watercress. Whenever I see them at the market, I buy them. They have a refined fresh grassy taste that’s reminiscent of spring – not as fibery as nettles nor as dull as spinach.
This 3-step recipe for making salt cured duck egg is provided by my friend Vivian, who has perfected the simplest method of making this Chinese delicacy.
I AM NOT so much a meat eater. But a trip to Bateau could change that.
Here, you order your preferred cut off a long chalk board. All steaks are butchered in house, sold by weight and served á la carte. Continue reading “Best Steak in Seattle”
Seattle Restaurant Week is held bi-annually in April and October. With more than 165 King County restaurants offering three-course dinners for $32, it is a great way to try out new places within budget .
This year we visited Vendemmia – a neighborhood Italian restaurant in Madrona.
We started our meal with an assortment of appetizers for the table, that includes
The day we visited Mont Saint-Michel, the weather wasn’t perfect.
So we made the best out of it having lunch at La Mère Poulard. Continue reading “Mont Saint-Michel – La Mère Poulard”
The day we went to Salon International de l’Agriculture, it was pouring down with rain. Anticipating a large crowd – being that it was a Saturday – we opted for an early start.
Who would have thought that rummaging through an old dimly lit warehouse could be so much fun?
At Big John’s Pacific Food Importers, you’ll find aisles of specialty food items such as Hazelnut Spread from Italy made with Arcacia honey and Piedmont hazelnut; Cream of Almonds from Sicily; or Crème de Calisson from Aix-en-Provence.
Shelves of olive oils from France, Italy, Morocco or Spain. Continue reading “Big John’s PFI, Seattle”
For someone who get most of her produce from an outdoor farmers market, I have to admit, this time of the year in the Pacific Northwest isn’t all that exciting. My favorite vendor of wild mushrooms and other foraged food is on a three-month hiatus. And there aren’t many choices of green vegetables, if any at all, to choose from.
But that doesn’t mean we can’t have a delicious healthy meal. I made this salad over the weekend. I love the nutty flavor and the chewy texture of the farro and the natural sweetness from the caramelized root vegetables. I highly recommend it. Continue reading “Recipe: Root Vegetables Farro Salad”