Wednesday, August 4, 2010

Vietnamese Spring Rolls and Tamarind Tree Restaurant Review

Picture from Tamarind Tree Website

One of my favorite Asian restaurants in Seattle is the Tamarind Tree.  It is a Vietnamese restaurant located in the international district, tucked away in a little corner.  But it is definitely worth visiting if you haven’t been.  If you are going on the weekends, please do make a reservation there is usually at least a 30 minutes wait during that time at night.  

At the Tamarind Tree you can sit in the main dinning room, and my preference is right next to the fire, or you can sit outside with the heat lights and waterfall.  Either way the place is always busy.  

The menu is pretty daunting, it’s large and many things sound amazing.  But there are 4 key items I always order and would recommend.  

Tofu rollsSalad roll with fresh herbs and fried tofu served with vegetarian soy sauce. Even if you do not like tofu you will like these rolls.  I always order these.  

Hai Nam chicken rice pot. Rice cooked in chicken broth and fresh coconut juice topped with steamed chicken served with ginger fish sauce. This dish is very comforting.  Rice pot served with some great things in it so good. Perfect for a cold night.   

Chicken ginger vodka – Skinless chicken braised overnight in vodka infused ginger. Deliciously prepared chicken.   

Chili beef lemongrass
Beef slices stir fried with fresh lemongrass, freshly chopped chili peppers, white onion, and green onion. A spicy dish but filled with lots of amazing flavors.   

There are many other things on the menu that are good but these are my favorite.  Let me know what else you like to order here. 

Tamarind Tree
1036 South Jackson Street, Suite A,
Seattle, WA 98104
Tamarind Tree on Urbanspoon 

I love the Tofu Rolls at the Tamarind Tree so much that I was very excited so see that The Seattle Times recently featured a similar recipe of the rolls in an article and I saved it so I could make it at home. And let me tell you that they are as delicious at home as they are at the Tamarind Tree, I made a few adjustment and they are Delishhh.  One just has to have little patience and time to do them, but they are a huge hit for a dinner party.  

Vietnamese Spring Rolls 

Makes 12 rolls  

For the dipping sauce 
1/4 cup brown sugar 
1/2 cup boiling water 
1/2 cup rice vinegar 
2 tbsp Chinese soy sauce 
1/4 cup Thai red chili sauce 
1 tbsp kosher salt 
Thai fish sauce, to taste  

For the spring rolls 
6 (4 1/2-inch-square) Chinese egg-roll wrappers 
Oil for frying 
2 ounces vermicelli noodles 
12 large leaves green leaf lettuce, washed and spun dry 
12 large sprigs fresh basil leaves, washed and spun dry 
12 large sprigs fresh mint, washed and spun dry 
36 sprigs cilantro, washed and spun dry 
4 ounces finely shredded carrot 
12 (6-inch round) rice-paper spring-roll wrappers 

1. To make the dipping sauce. Dissolve the palm sugar in boiling water and stir in the vinegar, soy sauce, chili sauce and salt. Add fish sauce, to taste. Keep the sauce at room temperature until serving time.  

2. To make the rolls. Cut each of the egg-roll wrappers into 4 long strips. Working with one strip at a time, roll the strips lengthwise into cigarette shapes, sealing the cylinders by brushing the edge of each wrapper with a little water. In a frying pan with about an inch of oil, fry the cylinders, two or three at a time, until they become crisp and golden brown. Drain the fried wrappers on paper towels and hold them at room temperature until you are ready to assemble the spring rolls.  

3. Cut the tofu in strips and fry it in a pan until golden.  Set aside for assemble.  

4. Pour hot tap water over the vermicelli noodles just enough to cover them, about 2 cups. When the noodles are clear and pliable, after about 15 minutes, drain them and keep them refrigerated until serving time. Split the lettuce leaves in half lengthwise. Keep the herbs, the lettuce and the carrots cold in separate containers until just before serving time.  

5. When you are ready to serve the rolls, have a shallow dish or pie pan filled with hot tap water (about 110 degrees). Soak the spring-roll wrappers, one at a time, in the hot water just until barely soft and pliable, about 30 seconds. Lay a soaked wrapper on a clean work surface and place two pieces of green leaf lettuce end to end in the center of the wrapper with the curly ends hanging out over the edge. Lay a small bundle of the  noodles and a few shredded carrots on top of the lettuce.  Add a strip of tofu. Strip the leaves from a sprig of basil and sprig of mint and cilantro and put the leaves on top of the noodles and carrots. Place two of the fried egg-roll wrappers on top of the pile and roll the spring roll wrapper around the pile, tightening everything into a neat bundle as you roll.  

6. Cut the roll in half. Place the two halves, cut side down on a chilled salad plate. The ends of the lettuce leaves and the fried egg roll wrappers will poke out above the edges of the wrapper. Serve the rolls at once with a small dish of dipping sauce on the plate. 


Thursday, July 29, 2010

Chicken Stock

This is my amazing chicken stock.  I am serious, it is the best.  My father actually taught me how to make this, and he is one of the reasons for my cooking.  I use this for all my soups as a basis.  The key ingredient to a good chicken stock and soup is parsnip.  If you have not used parsnip in your stock to date you are missing out.  Also another key is that you sauté your vegetables in olive oil first for a few minutes to get the vegetable flavors.  If you are adding your vegetables to boiling water your loose the taste of those vegetables in a stock.

When you make chicken stock use a whole chicken, it is a money saver.  You can remove the chicken breasts from the chicken, and save for another dinner, and then cut up the rest of the chicken and put it into the pot.  If you are new to cutting a whole chicken don’t worry you are just making chicken stock, it doesn’t matter how you cut it, so just go for it and practice. Also, from one whole chicken you get two chicken breasts for another dinner, chicken stock, and cooked chicken for a chicken salad.  That is much cheaper than buying all those pieces separate.

This chicken stock can be frozen or just saved in containers in the refrigerator.  Another great idea is to put chicken stock in your ice cub trays.  So if the recipe calls for a little chicken stock you can just take a few cubes from the ice cube tray and you don’t have to use a huge container.

Also using this recipe you can make an excellent soups and even my excellent chicken soup, that recipe is coming soon.

It is very easy and your will love it.

Chicken Stock

1 whole chicken
2 carrots
1 small celery root
2 stalks of celery
1 parsnip
2 yellow onions
1 whole garlic
1 tsp of paprika
7 whole allspice
7 whole black pepper
4 bay leaves
½ bottle of dry white wine
6 cups water
1 tsp kosher salt

– Cut all the vegetables into small cubes (carrots, celery root, celery, parsnip, and onions)
– Clean the garlic and smash each clove or you can chop it to your liking
– Pour some olive oil into your pot and let it warm a little.  Then put all your vegetables and garlic into the pot and sauté for about 5 minutes.
– Take the allspice and black pepper and crush in a mortar and pour into your pot
– Then take the rest of the spices (paprika, bay leave, and salt) and pour into the pot
– Sauté for about 5 more minutes
– Pour half a bottle of dry white wine into the pot
 – Let it cook for 5 minutes
– Pour in the water
– Bring it to boil and taste if you want more salt for flavor. I usually add some.
– Take your whole chicken and clean it as you wish.  I save the breasts for other dinners.  Take the insides (heart, liver etc.) and put into pot.  Cut the wings off and cut them into two pieces and put into the pot.  Cut the legs off and cut into two pieces and put into pot.  Then take the rest of the whole chicken body and put into the pot.  If you do not want to cut the chicken up and want to use the whole chicken for the soup you would cut the chicken in half and put both halves into the pot.  Let the chicken simmer for 45 minutes.
– After simmering for 45 minutes take the chicken out and let cool. You can make chicken salad out of this chicken.
– Take away any remaining chicken fat that has risen to the top of the soup.
– Using a potato masher, crush the vegetables.  Then using a colander drain the stock into another bowl and remove all the vegetables.  I usually through out these vegetables.
– You can freeze this and save the stock in containers, ice cube trays or make soup right away.
– Makes about 8 cups of stock.


Monday, July 26, 2010

Pear Coffee Cake

A few years ago I came across the first food blog I started reading, Chocolate and Zucchini I have been reading it for many years, it was one of my first blog inspirations.  I have bought Clotilde’s cookbook and enjoyed many of her recipes. One of my favorites from Clotilde is Coffee Cake à l’Abricot.  This is as apricot coffee cake her mother baked for her during one of her visits.  But when I tried her recipe I tweaked it a little and used pears instead of apricots, and added cinnamon, also brown sugar and a few other changes.  It was so Delishhh that this has become our holiday or Christmas morning coffee cake tradition.  The key was that I doubled her recipe to make it more of a thicker coffee cake, the below recipe is doubled already. The bottom of the cake is dense and the top of the cake is deliciously moist, from the pear and the creamy topping. I am sure you can use any fruit you like but pear has been my favorite.


Pear Coffee Cake


4 cups ripe pears, washed and quartered
2 cup flour
2 tsp baking powder
a dash of salt
1 tsp baking soda
20 tbsp butter
2 tbsp milk
14 tbsp sugar
2 egg, lightly beaten


2 tbsp sour cream
2 tbsp brown sugar
2 tsp cinnamon
2 egg

Finishing touch
confectioner’s sugar

Preheat the oven to 360°F and grease a 9” cake pan, preferably springform.
In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again. Add in the egg and milk, then mix again until just combined, avoid overmixing.

Pour the batter into the pan — it will be somewhat thick, so spread it around with a spatula if needed. Add the pears on top, arranging them in a pretty circular pattern.
In a small bowl, combine the crème fraîche, sugar and egg, beating them with a fork, and pour this mixture evenly over the top of the cake.
Put in the oven to bake for about 60 minutes, or until golden and the pers are tender. Leave it in the turned off oven for another ten to fifteen minutes. Dust with confectioner’s sugar just before serving, warm, at room temperature or cold. 

Wednesday, July 21, 2010

What’s Cooking in your Kitchen – Brown Eyed Baker?

What’s Cooking in your Kitchen?” is a new series that I am integrating into my blog that will be a spotlight about other food bloggers and other food related interviews and highlights.            


 Today I will be going into the kitchen of Michelle from the Brown Eyed Baker. Michelle was a great sport of being my first in this series, so Thank You!  I discovered Michelle’s blog a few months back and got hooked right away.  Her blog is simple; the photography is amazing and the recipes are delicious. Not, only that,  Michelle has some amazing tutorials on her site that I go and visit and check out all the time, “How to make Homemade Ice Cream without an Ice Cream Maker“ and “How to Decorate Cookies with Royal Icing” are just a few of the items she has there.            


How long have you been cooking and who was the person who encouraged you to come into the kitchen and learn about food?  

I began baking when I was in high school, simple things like bar cookies and family recipes that I learned from my grandma. I grew up watching my grandma bake and cook each and every week. Everything from homemade gnocchi to pizzelles and biscotti.   

Why did you decide to start a food blog? And why do you love it?             

I originally began a food blog for two primary reasons. The first is that I really enjoyed being in the kitchen and wanted to document the recipes that I tried, and also use it as a way to challenge myself to try new and advanced recipes. The second reason was that I have always loved writing and I thought that a blog would be a great creative outlet for me.             

You have many tutorials in your food blog how did you learn yourself? From cake decorations to photography?             

As far as cake decorating goes, I took three series of Wilton cake decorating courses from Michael’s. Everything else I have learned on my own through reading, watching some food shows, and trial and error.             

Do you have a signature dish? What is it and how did you come up with it? Link?             

There are three things I make that are certified favorites with my family and friends            

Picture from the Brown Eyed Baker

  Dark Chocolate Chip Scones             

Picture from the Brown Eyed Baker

Thick & Chewy Chocolate Chip Cookies            

Picture from the Brown Eyed Baker

 Cinnamon Raisin Bagels      

 What eatables do you have in your backyard?             

This summer I am growing a few herbs in pots on the deck – I have rosemary, thyme and basil going right now.         

 Picture from  

If you could sit down and have a dinner with a celebrity chef, who would it be, why and where would you take them to eat?             

I would love to sit down and have dinner with Ina Garten. She appears to be so warm and inviting and her cooking and entertaining style is what I aspire mine to be – simple yet classic. I’d love to eat at her home in the Hamptons – in the garden, if I get a choice!            

What makes you drool when it comes to food?             

Anything rich and decadent. Think flourless chocolate cakes, cheesecakes and the like.            


What are three things people don’t know about you?             

#1 – I am a huge sports fan. Hockey is my first love, followed closely by football, but I’ll watch just about any!  #2 – I love playing video games.  #3 I adore snow. The blizzard of 2010 was awesome in my book!      


Picture from 

What is the one cookbook you can’t live without.             

Baking Illustrated by America’s Test Kitchen. Not only are there tons of fabulous recipes, but it’s full of baking tips and how-to photos.            


Picture from 



This is your dream kitchen – send us your picture if you don’t have one name 5 things that are must in your dream kitchen.            

#1. Viking range with 6 burners, built in grill and griddle. #2. Double wall ovens. #3 Built-in shelves for my cookbook collection. #4 Large island perfect for cookie decorating, homemade pasta, and other kitchen projects! #5 Undermount sink.        


Picture from

What is your favorite kitchen gadget?    

Does my Kitchen Aid mixer count as a gadget? If not, I would probably choose my Microplane citrus zester!     


Pictures from  Flickr rfdphoto stream            

Describe your death menu. (Last meal before you die).   

Bacon cheeseburger on a toasted/buttered bun with seasoned French fries and a slice of cheesecake for dessert.            

I wanted to thank Michelle for letting me in her kitchen! Thank you!        

Friday, July 16, 2010


How many of you go out and buy croutons and pay $3-$4 for a package that lasts two salads?  If you said yes then I have a money saver for you.  I never go and buy my croutons but make them myself and it is so easy.  I usually put my bread in the refrigerator and save it there before I make my croutons.  I never go out and buy bread for croutons but save old end pieces from breads for a few weeks and after I have about 6 cups of bread I make it into croutons and store them in plastic containers in my pantry. You can even put them in a mixer to make your own bread crumbs if you like.

You can make your croutons any flavor you want, you can add garlic salt, paprika, Italian seasoning, dried parsley or any other spice. Much easier than you think.


Preheat oven to 400F

I make this recipe when I have about 6 cups of bread that I have cut into 1 inch cubes. If you have less or more just use more or less of the spices.

Put all the bread in a bowl.
Add about ½ cup of olive oil
1 tsp Salt
2 tsp Pepper
1 tsp Garlic or Garlic Salt
2 tsp Italian Seasoning or any seasoning that you like

Mix it all together and taste for flavor.

Then put it on your cookies sheet and bake for about 20 minutes.  After 10 minutes mix the croutons around so they get evenly brown.

Enjoy the croutons on your salad, in your soup, or even as a snack!

Wednesday, July 14, 2010

Sweet Potato and Vegetable Stew with Fresh Greens

This soup is my favorite vegetable soup.  I had it for the first time at my sister-in-law’s in Providence, RI. I loved it so much that I asked for the recipe and have made it ever since.  I am a soup lover and make tons of soups but I always go back to this one when I have a soup craving.  It solves the problem.  I think just the combination of sweet potato, corn and spinach it just makes it so good.  This soup works all year around summer and winter, it just refreshing.

I always use chicken stock in this soup but it is up to you if you have chicken stock around or any stock.  I will soon write my amazing chicken stock recipe to share with you guys.  I am in a middle of a move so I just haven’t had the time yet to write it down.

Not only is this soup delicious, but it is a vegetarian dish for those vegetarians out there, and on top of that it is has some amazing nutrients it in.


Sweet Potato and Vegetable Stew with Fresh Greens


¼ cup oil
3 onions, finely dices
4 garlic cloves, minced
2 celery ribs, thinly sliced
8 cups vegetable stock or water
1 ½ cups finely chopped canned tomato with their juice
2 or 3 medium-large sweet potatoes, peeled and cut into 1-inch dice
3 or 1 carrot, thinly sliced
¼ tsp nutmeg
2 tsp minced cilantro
1 ½ tsp salt
Dash of cayenne
Generous seasoning of freshly ground pepper
5 cups (5 ounces) lightly packed fresh spinach, kale or swiss chard, torn into small pieces
Package of fresh corn

Heat the olive oil in a large stockpot over medium heat.  Add the onions, garlic and celery and sauté, stirring often for 10 minutes.  Stir in all of the remaining ingredients except the greens.

Bring the soup to a boil then reduce the heat to a simmer.  Cook stirring occasionally for 45 minutes or until the sweet potatoes are tender.  Remove 2 cups of the soup and puree it, then return it to the pot.  Stir in the spinach, kale, or swiss chard and cook the soup about 5 more minutes, or until the greens are tender.

Sunday, July 11, 2010

Café Juanita Restaurant Review

Pictures from Cafe Juanita Website

I have been wanting to write about my favorite Seattle restaurant for awhile, just never sat down to do it, but I was here last week again and thought it was about time.  This place I am talking about, this place that ever time I go to I say, “wow that was a fabulous meal” is called Café Juanita, in Kirkland, WA.  This place is my favorite restaurant in Seattle, well it is in Kirkland, WA 20 minute drive from Seattle, WA but worth the 20 minutes drive.

Where do I start?  I have been here many times, and when there is a big birthday, anniversary, or a special event this is where I go to eat. I know that every time I will have an excellent time and a fabulous dinner and never disappointed.  It is not cheap but it is the same price as many nice restaurants in Seattle but this place is worth ever penny.

The chef is Holly Smith who has received many awards and recognition for her cooking; she was even on the Iron Chef. Not that it really matters but just to show you that this place is worth going to.

First make a reservation, this place is always full, but they never seat you next to another table that is starting to eat at the same time as you. So it never feels crowded. They have this down, I don’t understand why other places don’t do this, it is great. 

When you walk in don’t let the small dining room fool you, I was a little surprised the first time but now I like it better than large fancy rooms, it feels more intimate. Now to the service, WOW, their service in impeccable.  The way the staff describes the evenings specials to their wine expertise is just amazing.  And I can’t forget to mention, their wine menu is amazing.  If you don’t know what to order as their Sommelierwho is amazing.

There are always a few specials on the menu, the specials are always amazing, this last evening I had the for the second time their cold tomato soup or Papa el Pomodoro, tomato soup with bread. If you are ever at Café Juanita and they have their cold tomato soup special, get it.  It is hands down the best tomato soup I have ever had.  It is so good that ever time have it I always think of ordering it for dessert.

If they do not have the tomato soup as the special my second favorite is their Seared Foie Gras with Rhubarb, Candied Ginger and Cocoa nibs.  I usually do not order Foie Gras because most place do not know how to prepare it.  But this is the best Foie Gras in Seattle, it melts in your mouth.  If you don’t like this Foie Gras you don’t like Foie Gras.

Some of the other appetizers I have had here that are also excellent are Prosciutto di Parma with Chiacchiere, and Veal Sweetbreads with Fried Capers and Parsley, Ligurian Olive Oil are both excellent too.

Now for the salads and pasta.  Since I am a beet lover I always order their beet salad, this time they had their Baby Beets with Marcona Almond Butter and La Tur Bombolino.  Delishhh! And for the pasta their Gnocchi is my favorite this time they had the Goat Cheese Gnocchi with Morels and English Peas.  Very good!  But I have had their risotto before and it Is also very good.

For the entree their specialty is the rabbit.  My husband has never had any other entrée here because the rabbit dish is that good, Local Rabbit Braised in Arneis with Ligurian Chickpea Crepe, Pancetta and Porcini.  I have explored and had several entree dishes here, some of my favorites are their lamb dish, Saddle of Oregon Lamb with Baby Artichokes, Fava Beans, Lemon Emulsion and Taggia Olive, also some of the other things that they have special on are Black Cod, and the other night I had the Scallops with Celery Puree, it was delicious.

What I am really trying to say is that everything on the menu that I have had here is excellent and you really can’t go wrong.

Now for the dessert, usually I am too full to have any dessert so I have only had a few times.  I like simple desserts.  Their homemade ice cream is great, you can’t go wrong. Their Creme Brulee is amazing.  This past night I had their Bing Cherry Parfait, it was ok, I was too full to finish it.  I would probably not order it again.

But I did have some amazing dessert wine, Moscato d’asti,  I think it is my new favorite.

So for those that have not been yet – you are missing out!

Cafe Juanita
9702 Northeast 120th Place
Kirkland, WA 98034-4206
(425) 823-1505
Cafe Juanita on Urbanspoon

Thursday, July 8, 2010

Guest Post from Mochatini: Creating a Fabulous Tabletop Decor

Allow me to introduce today’s guest blogger Manvi from Mochatini. Manvi is a blog designer, photographer and amazing interior stylist from Washington DC. Manvi loves decorating and styling chic tabletops, and there has been talks of a coffee table book on her tabletop designs.  I am honored to have her here today to give us some simple tips of creating a fabulous tabletop décor.

Hello Delishhh readers,

I am Manvi from over at, and very happy to have met Ewa and even more honored to be invited here.

I have to start by saying Ewa is an amazingly patient woman. I had promised this post a while back but starting a new job, breaking my collarbone and travel kept delaying me. She has been so nice about it all. So thanks Ewa for having me here.

As you all know Ewa is a lady with great taste and her recipes look sooo delectable. And meals that good need the right table decor. Be it a sit down dinner party of two or ten, potatoes or lobster, give your guests an experience they wont forget.

So here are a few simple tips to a creating a fabulous tabletop decor.

Start with a theme, if you can’t pick one, take inspiration from your menu or the pattern on your plates.

If you haven’t bought your first dinner set, go for a set of white round plates. Food looks its best on white and they are easy to incorporate into any setting. Shop at thrift stores for glassware and ceramics to decorate with. I frequently come back with vintage tea cups, large vases, candles for under $5. Recycle assorted food jars and use them as vases.

A very important element in creating the right ambiance for your dinner party is mood lighting. Turn off the main lights and light non-scented candles. Tea-lights are amazing. Avoid too many as you might end up making your table look like a wedding altar.

Don’t be afraid to mix and match dishes, styles, linen etc. Who likes matchy-matchy anyway? Just make sure to edit and avoid having too many elements.

Flowers. They can be expensive and you have probably heard this several times but look flowers in season. Look out for special deals at local grocers like Trader Joe’s, whole foods or giant (being friends with a florist always helps too). You can make a small bouquet go a long way by breaking up the arrangement into several vases. If your budget has no room for fresh flowers think about looking in your refrigerator. Berries, limes, lemons and herbs places in clear vases make lovely centerpieces. Another idea is to grow potted succulents.

Fabric napkins. Invest in a few sets of fabric napkins. Cotton ones are the easiest to care for. If you are crafty, sew them yourself. Avoid using paper napkins as much as you can.

Reuse old wrapping paper and make attractive menu cards. Glue the wrong side of an old wrapping paper to cardboard. Handwrite the menu on the cardboard side using a felt tip pen. Take it a step further and make them double duty as place cards. Personalize for each guest by adding their name.

Always have enough still and sparkling water. I never serve water in plastic bottles, so bring out those pitchers, or for a French bistro feel, reuse a clear wine bottle.

Never stress about any of this. Focus on the meal and think about your table decor while you cook. Be spontaneous.

Thanks Ewa for the opportunity to meet your wonderful friends.

Thanks Manvi for such a lovely post. If you haven’t already, hop over to visit Manvi at Mochatini!

Tuesday, July 6, 2010

Peanut Butter and Chocolate Bars

I don’t know why but peanut butter and chocolate do not mix for me.  I like them separate but not together.  However, I was determined to make some peanut butter and chocolate bars a few weeks back.  I found this recipe on Bake of Break blog that was for Peanut Butter and Jelly Bars but I didn’t have any jelly around so I thought I would substitute with chocolate chips. If you are a peanut butter lower these bars are heaven, they are very rich.  They are also very easy to make!  So if you are looking of something easy and quick, this is a great recipe.  It is excellent with a glass of milk!

Do you have some other good peanut butter recipes to share?

Peanut Butter and Chocolate Bars

1 cup butter, softened, plus more for preparing pan
3 cups all-purpose flour, plus more for preparing pan
1 & 1/2 cups granulated sugar
2 large eggs
2 & 1/2 cups smooth peanut butter
1 & 1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
16 oz semi-sweet chocolate chips
1 cup salted peanuts, roughly chopped

Preheat oven to 350°. Butter a 9?x 13?baking pan. Line bottom with parchment paper. Butter the parchment and dust with flour, tapping out the excess.

Beat butter and sugar together on medium speed of an electric mixer. Mix for about 2 minutes, until fluffy. Add eggs and peanut butter, and beat about 2 minutes or until combined.

In a separate bowl, whisk together flour, salt, and baking powder. Add to butter mixture and beat on low speed until combined. Add vanilla and mix.

Transfer two-thirds of dough to pan and spread evenly. Spread all the chocolate chips on top of dough. Crumble remaining dough on top of the chocolate chips. Sprinkle with peanuts.

Bake for 45-60 minutes, or until golden. Rotate pan half-way through baking. Tent loosely with foil if bars are getting too dark.

Cool on a wire rack. Run a knife around the edges to loosen. Refrigerate 1-2 hours. Cut into bars and store in an airtight container at room temperature.

Makes about 3 dozen bars.  Serve with a glass of milk!

Friday, July 2, 2010

Marjorie Restaurant Review

Picture from Marjorie website


The menu is a little intimidating, reminds me a little of Anchovies and Olives Restaurant menu but don’t let it stop you from going to this place. There is a cold menu and a hot menu and we decided to try a few different things from both. We started off trying Miss Marjorie’s Plantain Chips for the table. They were very good and came with a great avocado pineapple salsa. Then had the Hamachi for appetizer that was served with sea salt, fennel, and tomatoes it was excellent. After that we tried the terrine which was a pork terrineserved with some delicious mustard and pickled vegetables. It was also excellent. Then we had the duck breast and also the pizza with Prosciutto and ricotta. The duck breast was also very good and the pizza tasty. For dessert we had the ice cream which was fabulous.  I love ice cream and I do consider myself an ice cream connoisseur or at least I think so. And this ice cream was just perfect consistency and very creamy. The way ice cream should be. The flavors were coffee, Goat milk, and strawberry. Delishhh!  

The service at Marjorie is fabulous and the decor is very modern and eclectic. I think Marjorie is a fabulous little neighborhood restaurant. When it is nice out hey have outside seating and have two garage doors that open up. They take a few reservations but also do walk-ins. It is a small place with only a few tables and one communal table so make reservations or come early. I really recommend trying this place out. I know we will be back again.  

1412 E Union
Seattle, WA 98122
(206) 441-9842
Marjorie on Urbanspoon

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