Restaurant Review: Poppy

We took a break from our 5 for 50.00 week to go on a date.  As we are a month away from having another little munchkin we thought we better get our carpe diem on and try out Poppy, a Seattle restaurant that food critics stumble over each other to rave about.  Chef Jerry Traunfeld (of The Herbfarm and Top Chef Masters fame) has created a truly unique dinning experience on Capitol Hill.  He has taken the Indian concept of "thali", in which guests are offered a platter of small dishes and fused it with his passion for herbs, spices and seasonal ingredients.  Back in the day, "when we were single" (that is what we call our pre-kid stage) we loved to try new restaurants but now are our time and finances seem more precious.  My point is that I thought I had tried it all and I was beginning to get a little snobby.  Poppy is a refreshing reminder that there are chefs out there that are not only creating new flavor profiles but presenting them in ways that enhance the dinning experience.

I would be remiss to not mention how fabulous the bartender is at Poppy.  They have an amazing list of non-alcoholic drinks like a passion fruit and lavender soda and according to Steve the "Papi Delicious", tequila, curacao, red bell pepper, jalapenos, lime and mint packs the perfect amount of punch.  There are a ton of frutier fare, if I just scared you with that one.

...and finally for those of you who scanned this post to get to the part about desserts.

 I had fully intended on getting the dessert thali, especially after my midwife had gushed about it earlier in the day but I forgot that my stomach was jammed up somewhere in my chest and by the time it was time...tragically there was little room left.  Any pain and discomfort was worth it to experience pastry chef Dana Cree's hot date cake with banana ice cream and butterscotch.  My spoon may or may not have karate chopped Steve's to get a better bite.  Next time I will safe room for the thali so I can get a little taste of everything.

Other things you must try, eggplant fries with sea salt and honey, potato pakoras with cilantro lime sauce, grilled artichoke with white anchovy and herbed aioli, obviously I could go on.

Here I sit, salivating at my keyboard.

Trying Out Martha Stewart's 5 Meals For 50.00

We are constantly trying to get our grocery bill down which is tough when, as Steve quipped last night, "food is a huge part of our relationship".  Indeed.  We found this article in the April issue Martha Stewart's Everyday Food and tucked it away mostly because we found it hard to believe.  Surprisingly, our grocery bill came to 54.00 even though we purchased some expensive organic products.  I would recommend getting the chicken at Costco because they have organic chicken for more reasonable prices than the grocery store.  Another plus with these meals is that they are made for four so we can eat the 2 extra portions for lunch the next day.  I have included the shopping list and all the recipes below.  Steve made the pasta with zucchini last night (out of order but I was craving pasta).  It was very good.  We decided when we make it again we will slice the zucchini a little thicker as some pieces got a little too crispy.  Also, we like more acid in our food so we would recommend adding the juice of the lemon not just zest.

I will give a recap at the end of the week but even if every dish doesn't make me do a dance the process is certainly an excellent reminder that a little planning can save you money and reduce waste.

Island Pork Tenderloin Salad

I should have had you all over for dinner last night.  I halved the recipe and we still laughed as the two of us sat down to eat.  I love this salad because the flavor profile is so different from what I am used to.  The pork tenderloin is rubbed with; cinnamon, cumin, and chili powder and seared in a pan.  Then it's topped with a paste of brown sugar, garlic and Tabasco and roasted in the oven until the pork is tender and juicy.  The dressing has orange and lime juice and lots of toasted curry powder...definitely not something that I would think up.  I'll shut up and give you the recipe now.

 

 

I decided to make this salad to try out my new Calphalon non stick pan.  I haven't made it recently because you need a non stick pan that can go in the oven.  All my pans are All-Clad and I really love them except for the non stick which, after five years is ruined.  Very disappointing.  According to the reviews I have read I am not the first to complain about this.  Anyways, I found this 12" pan at TJ Maxx for half the price and I love it.  It is non stick all the way through, unlike the All-Clad which appears to only have a coating.

Quick tip: We don't buy salad dressing very often.  It is often loaded with a lot of things I can't pronounce and I find making it to be pretty easy.  I just use a jar, add all the ingredients and shake until emulsified.  You keep the leftover dressing in the container you made it in and there is little clean up.

Healthy Eating: Color and Presentation Matter.

Does the way our food look matter?  It certainly must, in that many foods contain harmful dyes used to add a pop of eye catching color. Cereal, jam, noodles, soup you would be shocked to know what goes into these foods to make them more visually appealing. We truly tend to "eat with our eyes first" but this doesn't have to be a bad thing.  I got to thinking about this today around lunch time...shocking I know.  Growing up my mom always made sure that the dinner plate had a variety of colors on it, which I found quite odd.  Turns out it wasn't some bizarre Norwegian maxim.  In fact, some guy (the director of the UCLA Center for Human Nutrition, no less) even wrote a book called, "What Color Is Your Diet?".  Go mom.  So, we can eat healthier by making sure that our meals are diverse in natural color and we can take a little time on the presentation (even if it is just for ourselves), so that the feast isn't just for our stomach but for eyes as well.

I love to eat this for breakfast or lunch.  Whole wheat toast, Laughing Cow garlic herb cheese, a slice of prosciutto, topped with an egg, sunny side up.

To add some color; avocado, tomato, and basil.

I find that I eat my food slower when it is pretty to look at.  Not surprising in that beauty often causes one to linger.

Chunky Banana Bran Muffins-Must Be Awake to Bake

Had one of those mornings where I couldn't seem to get out of bed.  I blame you, Tempurpedic.

Spent the first 15 minutes like this. 

Finally, when I reached this stage I made Chunky Banana Bran Muffins.  My husband commented as he walked out the door, "Are you backed up?".  Why can't a girl eat bran muffins without facing this ridicule.  I happen to like the way they taste; plus my iron is low and this recipe has lots of molasses in it.  So back off. 

I could just show you this picture and tell you they are delicious.

But honesty prompts me to create a visual reminder to not bake with your eyes partially closed at 7:30am. 

Plant a Vegetable Garden and Create Your Own "Food Revolution"

I haven't been a faithful watcher of Jaime Oliver's Food Revolution but I happened to tune into one episode where he asked a bunch of elementary school kids to name a bunch of vegetable in their raw form and they simply couldn't do it.  Tomatoes were apples and eggplant got a blank stare.  It was pretty shocking.  Our food has become so severely over processed that there is a disconnect from the garden to the plate.  One way to remedy this is to invite your children into the kitchen, involving them in cooking "real food".  Another way is to plant a vegetable garden and let them help in the responsibilities of planting, tending and harvesting.  I had two of my favorite friends over to help me plant some of our vegetables last week. 

They really took control, I didn't put one plant in the ground!  A week later they are asking if the plants have grown and if they can come over to plant some more.  Imagine how exciting harvesting and cooking with these vegetables is going to be for them.

I made a trellis for my snap peas out of a U shaped bamboo stake and some twine.  You can also use this method with tomatoes, which I'll be sure to show when I plant them.

Until the weather gets a little warmer we stuck with heartier plants like: beets, brussel sprouts, snap peas, leeks and various herbs.

I was warned by several seasoned gardeners that I might have a slug invasion if I planted lettuce in my raised beds.  There are methods to combat this like; planting geraniums next to them (which the slugs tend to favor and fill up on) or creating a copper border (which they apparently have an aversion to).  I opted for planting my lettuce and spinach in a pot (39.00 Costco).

If you live in a more urban environment you can grow all your vegetables in containers as long as you have adequate sunlight.  Even if it is a small pot of herbs it is worthwhile.  The point is that, every time you go out and pick off a sprig and put it in your food you are reminding yourself and your kids, if you have them, that our food comes from somewhere.  And that somewhere isn't from a package!

Grilled Yogurt Chicken with Cucumber salad and Crispy Fingerling Potatoes

I have reached a milestone whose meaning I have yet to decipher and yet I can feel the weight of its significance.  My mood was lightened, I felt a spring in my step and a slight twitching in the corners of my mouth...and all because the Lilacs in my backyard bloomed.  And the joy brought about by sitting down for a meal with their scent in the air, I digress.  Tried a recipe from the newest Sunset last night and it was delicious.

Grilled Yogurt Chicken with Cucumber Salad

My addition to the menu

Crispy Fingerling Potatoes:

Preheat your oven with a sheet pan inside at 500 degrees
In bowl toss potatoes with olive oil, sea salt, and fresh oregano
Once preheated, turn oven down to 400 degrees, pour potatoes onto sheet pan, and cook for around 25 minutes or until fork tender.
Toss with feta and fresh flat leaf parsley

What's next? Emotional breakdowns over a Lifetime movie?  A pair of "Not Your Daughters Jeans?"  I am being viciously pursued by 30 and I kind of like it:)

Tips For Last Minute Entertaining

My poor Aunt got the flu and my parents are remodeling their bathroom so, at the last minute Easter was moved to our house.  I am always worried that the house is too small but yesterday I was reminded that sometimes the layout is more important than the size.  Even with 20 people it didn't feel cramped.  Here are some tips, musings and recipes that can help to get you through any last minute soiree.

Create spaces that are comfortable not just beautiful.  I pull the chairs out from my dining room table and scatter them about my house to create conversation areas.  For more sitting room I put floor pillows on my fireplace hearth and a tray on the ottoman for drinks.  Thrift stores are an excellent place to find folding chairs and tables.  We keep ours under the house and are always surprised at how often we end up getting them out. After I have defined the space, I fill in the room with flower arrangements, candles, and decorations.

 

In our family Easter brunch is a potluck.  If you are having people over last minute you should never be afraid to ask them to bring something.  This has been a hard thing for me to learn in that I come from a family of master entertainers who can easily pull of the whole show solo.  Create separate spaces for food and drinks.  I like to use a metal tub for beverages and put all my glasses, desserts, coffee and tea on a table next to it.  For the buffet table I stack plates, put silverware in a vase, and clear the runway for all the yummy food.

 

I can't tell you how many beautiful bouquets of flowers that were brought as hostess gifts. My mother-in-law gave me the cutest small potted daffodils.  I took a cloth napkin and secured it around the pot with a rubber band, then I tied a bow around the whole thing with twine.  The best part is that I can plant them in my yard and enjoy them again next year.

Make ahead desserts.  Because I has a days notice I was able to make these two fabulous desserts; Bacardi Rum Cake and Lemon Shortbread Cheesecake.  I love going to bed knowing that I won't have to bake in the morning.  After we came home from church, all I had to do was slice the strawberries for the garnish on my cheesecake.

**A tip for the rum cake.  Before you take the cake out of the pan and glaze it, I like to poke it with a chopstick on the underside and pour about half of the glaze on.  I let it soak for about 1/2 hour before I turn it back over and brush on the glaze.  So good for breakfast the next morning.

The best part about entertaining is that I get to enjoy all the beautiful flowers long after the guests have left!

I love a wedding reception that serves street food.

Last year we went to a wedding for the two gorgeous people pictured below.  There were many elements that made it unique but I can't seem to stop thinking about the taco truck that pulled up around 11pm.  Why am I still thinking about it?  I missed it. Momma was shaking her groove thang on the dance floor and must have been too self consumed to smell the carnitas. 

I must expose this most genius idea.  Brilliant, Reagan and Julie.

My brother and his fiance are contemplating a twist on this same concept.  Veraci Pizza will set up their pizza oven at your wedding.  Perfect for dinner for a smaller crowd or as a late night snack for those that have been burning calories on the dance floor.

How about the having the Paella King come and serve food whose preparation alone is entertainment.

I found this picture on wedding planner, Jean Marks' blog I love that this bride and groom got an ice cream truck and better still passed out the ice cream themselves!

As usual, my mantra is, "think outside of the box".

Using up what's left in the fridge: Vitamin and Protein packed Mediterranean Steak Pita Pocket

I just read a truly fascinating article about the world of coupon clipping.  I knew this world existed but I had no idea how much money people save.  I hate to admit it but I don't think that I could commit to it like this couple does.  It often requires buying in bulk when the price is right, which not only leads to huge savings but a lot of food sitting around waiting to be consumed.  Speaking of food sitting around waiting to be consumed...this is an area that I feel passionate about.  When it comes to fresh produce and non-processed food it is easy to let things go bad in the fridge.  Maybe they are leftover ingredients from a recipe or you simply forgot about them.  In our house we (my husband and I share the cooking responsibilities) try to loosely plan meals so that everything gets used.  Sometime we fail, but we are getting better and it has encouraged us to eat healthier and be more creative in kitchen.

Mediterranean Steak Pita Pockets:

White Bean dip left over from this post

chopped red peppers, cucumber, tomatoes, herbed feta, lemon juice which I often eat for lunch like this or like this.

Steak from the freezer. I sliced a few pieces and cooked them with a bit olive oil, herbed sea-salt and black pepper.  The next day I finished the meat on a yummy steak sandwich.

A few basil leaves from my Mise en place.

Stuff it all into a toasted pita.  So delicious and it makes me feel good to know that nothing is going to waste in my fridge this week!

White Bean Dip: A Healthy Snack From the Pantry

Nothing brings me more joy then opening up a magazine and finding a recipe that I have all the ingredients for.  So exciting, that even if it was pickled pigs feet soup, I would make it for the sheer ecstasy that is using a can of beans from my pantry.  Disclaimer: I do not currently have a jar of pickled pigs feet in my pantry.

White Bean Dip from Martha Stewart's Everyday Food

2 cans cannellini beans

3 tablespoons extra virgin olive oil

1 to 2 tablespoons red-wine vinegar (I used Sherry vinegar)

1/4 cup of water

2 teaspoons finely chopped rosemary

salt and pepper to taste

Combine the ingredients through water in a food processor, add the rosemary, and pulse until combined.  Season with salt and pepper, pour into a bowl, and drizzle with a bit of olive oil.

*I should note that I added a tablespoon of tahini (sesame seed paste) and a clove of crushed garlic because I had it on hand.  I think they added a nice depth of flavor.

per serv: 176 cal; 7.6 g fat (1 g sat fat); 5.7 g protein; 20.4 g carbs; 5.7 g fiber

We ate the dip with toasted pita bread and sliced cucumbers.  Today, I am going to use the bean dip in a steak and veggie Mediterranean inspired pita pocket.  Can't wait for lunch...I let you know how it turns out.

Mise en place: A tip from the French on staying organized in the kitchen.

 Normally I don't cook using a recipe.  Maybe that is why it has taken me so long to learn how to bake, eyeballing the amount of baking soda in a recipe is not a good idea, FYI.  But I love the French phrase Mise en place which means "everything in place".  Before you start cooking, your ingredients are prepped, the kitchen is clean, and all necessary tools have been assembled.  I try to subscribe to this philosophy because I do believe it makes cooking all the more enjoyable.  One thing I have added in my kitchen to make this mantra a little more attainable is a tray next to my stove that I keep my most used nonperishable ingredients on.

What do you think about Mise en place?  Helpful tip? Or stress inducing?

The Spring I discovered my green thumb. Don't Laugh.

I have always wanted to grow a vegetable garden.  But I hate to weed and have killed all my house plants.  I dream of a cornucopia filled with the fruits of my labor...realistically, I dream of fresh tomatoes for my salad.  This is the year people.  But where do you start when you know virtually nothing?  My soon to be sister-in-law turned me on to Tilth an organization that supports the home gardener through classes and various publications. 

A mission statement that is music to my ears. 

Right now we are reading The Maritime Northwest Garden Guide to figure what vegetables we want to grow and how to plant them.  I hope you will join me on this journey and offer any expertise you might have.  I plan to document it all; the construction of raised beds, prepping the soil, planting, tending and of course the glorious harvest (trying to be optimistic).  

If you are in the Seattle area Tilth is having an Early Spring Edible Plant Sale

this Saturday from 9am-2pm at Magnuson Park, Hanger 30.  I plan on following around anyone with dirt under their fingernails and buying what they do.

Mediterranean Chicken Chopped Salad

Back in the 90s (can't believe I am saying that) a salad was always thought to be the healthy option on the menu.  We now know that; doused in fattening dressing, cheese, and comprised of mostly iceberg lettuce we probably should have just got a burger.  Here is one of my favorite lunch time salads that is low in fat and calories but big in nutrition and flavor.

Mediterranean Chicken Chopped Salad

(sorry no amounts, I just eyeball it)

cherry tomatoes

English cucumber

yellow pepper

red onion

chicken breast (I buy a whole roasted chicken and use it for different recipes)

 crumbled herbed feta (if using plain feta I add a Mediterranean spice blend)

half a lemon

tablespoon of olive oil

sprinkle of pepper

Serve with a dollop of hummus and toasted pita

It is amazing how much more filling a salad is when you take out the lettuce and add more vegetables.  The lemon juice gives it a brightness and the feta packs a whole lot of flavor.

Eating in and out in Sayulita, Mexico

I went on a vacation.  A vacation from rain, schedules, and this blog.  A big thanks to my soon to be sister-in-law for having us along to celebrate the big 30!

I don't know about you but whenever I travel somewhere I read all the forums to find the best food, accommodations, and activities.  Having been to Sayulita (a hippie surfing town 45 minutes north of Puerto Vallarta) a number of times I thought it would be fun to share some of our favorite eats.



Going out

Great drinks on the beach.  My virgin pina colada was sublime (painfully non-alcoholic but sublime).

Burrito Revolucion The first time we ate here was because it was the equivalent of the "cool kids" lunch table.  But the burritos are amazing, especially when doused in one of their three spicy sauces.

This place is amazing.  Watch an Italian couple make your pasta before it arrives on your plate.  The pizzas are thin crusted goodness baked in a clay oven.  Oh, and if you have forgotten what a real tomato tastes like the caprese is a must.

The Churro man.  I heart him.  But he is elusive, there one night and then gone the next.  He sets up shop in the back of his truck as close to the town square as he can find a parking spot.  Crispy on the outside and molten goodness on the inside.  Help me.

Oh, and I would be remiss not to mention Panino's Bakery.  I had breakfast here almost every morning.  Chocolate croissants, cinnamon rolls, chewy bagels and most amazing fruit tarts.  Most baked goods in Mexico are beautiful to look at but are made with lard, which I find leaves an unpleasant film on my tongue but Panino's uses butter and it is oh, so delicious.  Also, if you like Baja style fish tacos you have to go to Sayulita Fish Taco we usually eat there several times during the week.



Staying in.

If you have kitchen I recommend staying in a couple nights and taking advantage of all the great produce Mexico has to offer.  I usually bring some recipes that use ingredients that aren't as readily available at home.  I came up with this recipe trying to remake the mangodillas served at one of my favorite Mexican restaurants in Seattle.

MANGODILLAS
(Inspired by Agua Verde in Seattle)

Flour tortillas
two chicken breasts
onion
one poblano pepper
 jar of Salsa verde
unaged Manchego cheese (Latin market) or use Jack or mozzarella
cilantro
mango

serves 4 main course or 8 as appetizers

To cook chicken I brown in olive oil on both sides, add some water to the pan, put a lid on and steam until done about 10-15 min.

Put them on a plate in the fridge until they are cool enough to shred with your hands.

To roast a poblano you can set it right on the flame until all sides are blackened or you can put it under the broiler in your oven.  Put the pepper in a paper bag, rolling it closed so the steam can't get out.  Wait until the pepper is cool enough to touch, peel off the skin (this will be easier now that the trapped steam has loosened the skin) and dice the pepper.

Heat olive oil in a pan and saute a chopped onion.  Add the chicken, diced peppers, and salsa verde.  I cook this on medium heat for about 5 minutes until all the flavors are incorporated.

To put your mangodilla together layer the chicken, cheeses, cilantro and mango between two tortillas.  Fry them up over medium high heat, making sure the cheeses has melted before you flip (or you will have a big mess).

I served my mangodillas with guacamole, salsa, chips and fresh fruit.

Sayulita is beautiful little town that happens to have amazing food.  I recommend you at least visit if you are staying in Puerto Vallarta.  The bus will set you back $2.50.