FoodTrek/UnRecipe: Going Out and Staying In

It can be tricky to balance the Going Out vs Staying In argument when it comes to dining. We all want to be mindful of our pocketbook, but not only is it nice to not have to cook or clean up after a meal, it's important to be supportive of the restaurant industry that continues to inspire us in our own home kitchens. Often times, visiting a restaurant during their non-peak hours is the best way to experience their menu at a lower cost, as well as a lesser hassle of getting a table. Recently we revisited one of our favorite spots in the rare light of day, Bellevue's Barrio, to give their new brunch menu a try. I enjoyed one of their dishes so much that I made a simpler at-home version, so that even when I'm having a meal in, it can still feel like going out.

Morning powered by COFFEE - photo by Wasabi Prime

I have several friends who believe breakfast is truly the perfect meal, and I'm inclined to go with that sentiment. It's the one meal where you have the option to go sweet or savory, and the ingredients are fairly consistent, so it's never a surprise over what you'll get. Plus when it comes to brunch, who doesn't love an excuse to tie one on before noon with a mimosa or a bloody mary? Barrio's take on brunch is a nice change from the typical eggs, toast, and hash, offering Mexican influenced dishes that still work with what El Norte Americano expectations for breakfast would be. Their brunch menu isn't too different from their regular menu, offering things like enchiladas and an egg-topped version of their chilaquiles, but they also offer a Mexican style French toast, and a chorizo bacon and egg torta, a hearty panini-like sandwich. Even their more standard breakfast fare like steak and eggs or biscuits and gravy still have a South of the Border twist, adding chiles and spices.

Brunch at Barrio - the right way to start the day. Photos by Wasabi Prime

The Barrio brunch experience was om-nom-nom-approved, combining savory, slow-cooked, rich flavors, anointed with the crown of fried eggy goodness. I was so pleased with the pork and chiliquiles experience of Barrio, that I knew I needed to capture this edible lightning in a bottle. ZAP!

I took a cue from a night when we made tacos -- let's face it, you always wind up with more tortillas than you need. Chilaquiles is the ideal dish for this situation. Traditionally they are cut into wedges, fried, and then tossed with a red enchilada sauce. They're served with some queso fresco and chopped meat, a great dish to incorporate the odd leftover bits hanging about. The tacos we had were pretty simple -- pork seasoned with adobo powder, seared and sliced thin, layered on a small corn tortilla with some sliced radish, fresh cilantro, and a dash of lime. The remaining ingredients from this meal worked perfectly for the at-home version of Barrio's chilaquiles inspiration dish.

Tacos are the first step towards chilaquiles - Photo by Wasabi Prime

This had UnRecipe written all over it -- extra stuff loitering in the fridge, no clear recipe to start from, and memories of a tasty brunch still lingering in my head. Well, it was either UnRecipe or Big Hot Mess, but I remained optimistic and just threw things together, hoping for the best. I'm not a fan of frying, what with the ozone layer of grease that inevitably gets left in the kitchen, so I chopped a dozen or so small corn tortillas up into little triangles, drizzled with canola oil, and baked them in the oven. Once they were browned and crispy, they were tossed and coated with a store-bought can of enchilada sauce. Certainly nowhere near the roasted richness of Barrio's sauce, I was just stricken with a wicked case of Instant Gratification.

Chopped bits of the adobo pork were mixed in, a sprinkling of sliced fresh radish and crumbled cheese were added, and a hefty showering of fresh cilantro. I made up a parody version of Beyonce's "Single Ladies" and kept mumbling, "If you liked it, then you shoulda put an egg on it," while I fried an egg and placed it atop the towering mountain of saucy tortillas. Is that too much crazy information about how my mind wanders when I cook? Maybe, but I thought it was a pretty funny song. I promise I wasn't dancing around the kitchen with any hot skillets.

Chilaquiles speak the universal language of leftovers - Photos by Wasabi Prime

Chilaquiles the Wasabi Way was a delicious, too-impatient-to-go-out dish that would easily work as a dinner option. The baked tortillas soaked up the sauce nicely, and the mix of fresh raw vegetables and herbs mixed with the cooked ingredients made for a satisfying mix of textures and flavors. This was a pleasant way of finding a balance between going out to eat and staying in, plus another resourceful way of using up everything in the refrigerator, since I'm such a weird freak about not letting anything go to waste.

FoodTrek: Raising a Glass to Belgian Beer in Seattle

Belgium has a long-associated history with beermaking in Western Europe, with records dating as far back as the 6th century, where there are descriptions of barley being brewed and fermented in ceramic pots. Wait, what's that...? I hear a dissident voice from the crowd saying, "But, Wasabi, this is a food blog, what's with all the brewski-talk? Beer ain't food!" Well, let me explain myself before I release the hounds on you -- breweries were particularly popular with the Belgian Trappist monks, who during their Lenten fasting periods, would drink beer to keep themselves from wasting away to the Sweet Hereafter. Those commercials showing the goofy cut-out beer glasses for the low-cal beers aren't just a gag -- beer is primarily of a mixture of grains, and therefore high in carbohydrates. It's essentially liquid bread, and it was a hearty enough beverage to be nutrient-rich and the alcohol probably helped sleep off any serious attack of the munchies. No one's advocating an all-beer diet fad, but one can't discount the history of beermaking and its influence over human civilization. The history of Belgian beers carried itself from the past and into the present, at the Belgianfest in Seattle, and the Prime was pleased to raise a glass to the occasion!

Who's house? Brew's House! - Photo by Wasabi Prime

Presented by the Washington Beer Commission, Belgianfest was held in the appropriately historic Engine Room at Georgetown Studios. The whole Georgetown neighborhood in the south downtown area of Seattle is marvelously industrial, and the atmospheric Georgetwn Studios, once the original Rainier Beer brewery building, couldn't have been a better fit for a celebration of beermaking.

I've got a Golden Ticket ... I mean Token! - Photos by Wasabi Prime

The sold-out event drew large crowds who gathered into the high-ceilinged main room, light pouring in from the giant windows surrounding the space. Beer fans were given small tasting glasses and tokens to trade for samples from over a dozen local brewers who were offering fifty different Belgian style beers. The usual suspects were all in attendance, including brewers like Elliot Bay Brewing Company, Dick's Brewing Company, Naked City Brewery, Pike Brewing Company, Scuttlebutt Brewing Company, Redhook, Two Beers Brewing, and several others. The full list is available here, if you want a comprehensive list of Washington brewers in general.

Rainbow of Belgian beers from Elysian Brewery - Photo by Wasabi Prime

So what the heck makes a beer "Belgian style," since obviously, Washington State is not Belgium? It mostly comes down to the yeast that's used. The Brettanomyces strain of yeast is what gives Belgian beers their distinctive tart or sourness of flavor. A wild yeast, it lives on fruit skins, feeding on the glucose, producing the high levels of acetic acid. Considered a fault in winemaking, what threatens spoilage for wine becomes the boon for Belgian style beermaking. When first trying a Belgian beer, people often make the "ewww" face, wondering if it's gone bad or why its flavor is reminiscent of vinegar -- that's the Brettanomyces or the "Brett" talking, and it's by all means intentional, so embrace that tartness. Much like how the flavor profiles differ between IPAs and porters, Belgian style beers have their own distinctive impression on the palate. To begin developing a taste for Belgian beers, many start off trying Fruit Lambics, a fruit-infused version of the Lambic style, whose sourness may be a turnoff to some, so the fruity versions are great Belgian beer training wheels. Saisons, Tripels, and Dubbels are Belgian ales with varying depths of flavors, having a bit of tartness and a strong yeast flavor, reminiscent of the heady smell when you make bread. There are other varieties and subcategories, but this is just a basic introduction to some of the types of Belgian beers available, and the terms that are good to become familiarized with.

Boundary Bay, Georgetown Brewing Co, Elysian, and Dick's Brewing Company - Photos by Wasabi Prime

Since this was Washington and not Belgium, the local brewers put their own spin on the Trappist methods of ye olden days. Elysian Brewing Company made a Toro Oro Yerba Mate Tripel, infusing the Yerba Mate tea into their brew, producing a Tripel with nice earthy finish. Winter Beer Festival favorite, Black Raven Brewing Company, brewed a traditional Saison and then aged it in French oak Chardonnay and Viognier barrels for several months, creating their very pleasant-flavored Pour les Oiseseaux. For those looking for strong flavors, Dick's Brewing Company's Grand Cru was an intense mixture of the vinegar-like tartness, rounded out with a malty and deep fruity flavor. There was also Snipes Mountain Brewery's Dark Matter, a complex-flavored blend that reflected its complex process that included bourbon barrel aging, different strains of the Brettanomyces, and fermentation in a Bordeaux barrel.

Smile, Pike and Port Townsend Breweries! - Photo by Wasabi Prime

I couldn't tackle the epic task of sampling all the beers alone -- I had the help of Mr. Wasabi and home-brewer friend, Mr. K, along for the ride. Our SWAT team efforts of beer tasting resulted in one particular standout brewery that produced a particularly noteworthy sampling of Belgian style beers, the Rogue Ales-owned Issaquah Brewhouse. Their Menage a Frog was a delicately-flavored, fragrant Tripel that had the bready tones of a Belgian beer, balanced pleasantly with a fresh honey and fruit sweetness to make it an easy crowd-pleaser. Their heavier Polywog Grand Cru had the deep flavor of Bing cherries with the aging of their beer in Pinot wine barrels to lend a bit of smokiness to the experience.

Hot diggity Dante-dog, it's time to eat! - Photos by Wasabi Prime

We don't have the religious fervor of Trappist monks, so we did not survive on beer alone this day, much to the relief of our livers. There were several food options, including beerfest veteran, Dante's Inferno Dogs, and delightful newbies, Sweet Iron Waffles and Bluebird Ice Cream. I regret not being able to provide a photo of Bluebird's stout beer homemade ice cream, made with Elysian Brewery's Dragon's Tooth stout -- it was too creamy-delicious for me to take a moment to pull out the camera and take a picture. Malty with a bit of a coffee-like bitterness, it was the ideal dessert to indulge in at a beer festival. With a menu of ice creams made fresh with local ingredients like coffee from Stumptown and chocolate from Theo, Bluebird really is a little herald of happiness, and deserves multiple visits to their Seattle shop, if you live in the area.

Belgian waffles at a Belgian beer festival? Genius - Photos by Wasabi Prime

Sweet Iron Waffles offered sweet and savory-topped Liege-style waffles to the beer-soaked masses. Made with a yeasty dough that crisped perfectly in their irons, the waffle we chose was topped with a sweet syrup, slices of creamy Val de Soane brie, and sprinkled with a chiffonade of fresh basil. Simple and satisfying, it paired nicely with the malty, tart Belgian beers.

Belgianfest was a great way to celebrate the history of Belgian beermaking, as well as showcase the local talent of Washington breweries. While there are certain ascribed styles to making beers, there's no reason brewers can't put their flourishes on time-tested methods, producing some truly blessed results.

It's not a Washington beer festival without a good sense of humor - Photos by Wasabi Prime

Many thanks to all the breweries, vendors, and sponsors who came out for the festival, and special thanks to the Washington Beer Commission for putting on yet another great festival and welcoming the Prime to cover the event. See you in March for the Cask Fest!

News Flash: Writing for Downtown Bellevue Network

I'm happy to announce that, "Hey, Ma, I'm published!" I'm starting as a contributing writer with the Downtown Bellevue Network, an online lifestyle and news site that covers the city of Bellevue, which is just across Lake Washington from Seattle, if you're not familiar with the area. My focus will of course be food-related, and every month I'll have a few articles that feature local restaurants and any events having to do with the dining scene in the area.

Check out downtownbellevue.com for the full story! - Photos by Wasabi Prime

This first article is about Wild Ginger, a restaurant that has been featured on the Prime several times, and is a well-loved local favorite. They started a dim sum-inspired brunch menu, and I was lucky to sample it the other week. Have a peek at the article here, and feel free to leave comments here or on the site itself; if you like what you read, definitely check back for more articles.

I've been lucky to have content featured on other sites in the past, and I hope to continue with more opportunities like this, as it's been a really enjoyable experience to combine all my loves into one happy pursuit!

One Word About Haiti Relief: GIVE

One of the nice things about writing a blog is the fact that at the end of the day, you're beholden to no one over your content and you can just say whatever's on your mind. So I'll just say it like it is: just GIVE already. Everyone has seen the devastation in Haiti. No one needs to hear any more heartbreaking stories or see any more horrible photos of destruction to further convince us that people are in need. T-shirts saying, "I donated to Haiti relief," text message gimmicks, and celebrity-hosted telethons are nice and all, but at the end of the day, we all know what needs to be done, so whether it's $1 or $100, every donation counts, because the need is great. Don't underestimate what a few dollars can do, and don't be so worried about where the money is going to where the donation is never made. These organizations are well-established and have the infrastructure to handle the relief efforts:

The American Red Cross
Doctors Without Borders
UNICEF
Heifer International

If you can, enroll in a monthly small donation, if a charity offers it -- it can be as little as $7 a month, the price of a couple of skipped lattes. The destruction from Haiti's earthquake will not be resolved in five years, much less one. The ghosts of Katrina and Banda Aceh's devastation still walk, and this is a reminder that prolonged support efforts will be the most beneficial.

Every dollar counts. GIVE.

OMG a Recipe: Cookbook Combo

With the cold weather and extra time (I am a temporary Lady of Leisure, after all), the Prime has been flipping through cookbooks and seeing what items catch my fancy. This particular weekday meal combined two recipes that seemed destined to play nice on the edible playground: Dinette's Chef Melissa Nyffeler's Corn Fritters with Bacon and Feta, served with a seared flank steak, marinated and dressed with Chef Jerry Traunfeld's Lemon Rosemary sauce. Because these are recipes from well-known local chefs, it was like going out, but with the comforts of home. And wearing one's fuzzy silppers at dinner.

Savory-sweet corn fritters served with an citrus-herb flank steak - OM NOM NOM! - Photo by Wasabi Prime

Chef Nyffeler's recipe was another one found in my copy of Celebrated Chefs, the restaurant/non-profit organization program that yields a nice cookbook of local chefs' recipes when you sign up. I'm still a sucker for photos with every recipe, so the lovely and colorful corn fritters from Capitol Hill's Dinette looked too delicious not to make. This is definitely more of a warm-weather recipe, so I had to make modifications to match the availability of winter ingredients. This is a nice cookbook to peruse for ideas as well as a reminder for restaurants to visit; some of the other Seattle restaurants who donated recipes include: Rover's, Joule, and Spring Hill, among many other well-loved eateries. The recipes range from drinks, to starters, main courses, and desserts. They're all fairly uncomplicated to make, and are good options for when you're cooking for friends, as it's a nice to have a story to tell with every dish, and where the recipes came from.

Another cookbook that's been a go-to for weekday meals has been The Herbfarm/Poppy's famed Chef Jerry Traunfeld's The Herbal Kitchen: Cooking with Fragrance and Flavor, a beloved signed copy Mr. Wasabi and I got when we were at a cooking demonstration years ago. I do own his The Herbfarm Cookbook, which has an amazing collection of recipes and informative uses for herbs -- I tend to use this book more as a reference guide, cooking more dishes directly from Herbal Kitchen. For his grilled lemon-rosemary hanger steak recipe, I changed out the cut of meat, as we had a spare flank. Sadly, our tree-like lemon verbena has gone into winter dormancy, so I used his substitution of zesting two lemons. Thankfully, the rosemary was still snippable in the garden, so that, along with garlic and chives, there was an ample supply of fresh herbs for the sauce. Using soy sauce as a savory element, giving it a depth of flavor, it provided a great marination liquid. I used the leftover lemon juice to loosen the leftover marinade to drizzle over the finished meat as a sauce, a bit like a chimichurri. I do recommend both books, as they're great reading material for ideas and herb usage, but our copy of The Herbal Kitchen definitely has the most bookmarked pages.

Having a going-out experience while staying in! Photos by Wasabi Prime

The beef takes time to marinate, but beyond that preparation, it's a fairly reasonable weekday meal to prepare. Because I'm such a leftover queen, this makes for a great second-day meal, if you toss the sliced flank steak and sauce with fresh greens and serve with a warmed fritter, it makes for a grand hearty salad. The sweetness of the corn fritters went well with the herbal citrus flavor of the meat, and I think this would be something great to make again in the summer, with more fresh-picked herb options and it's not so rainy to use the outdoor grill.

Here is a modified version of Chef Nyffeler's corn fritter recipe. I think this would be a fun and flexible side dish to play with, in terms of ingredients. Sliced fennel would be a nice addition, or a bit of shredded parsnips as a sweet swap-out for the corn. Different cheeses could be used, like a creamy chevre; maybe a light coating of breadcrumbs as a crust to keep the cheese from oozing out. For the bacon, I've been microwaving slices laid between a layer of paper towels, about a minute per slice -- since the recipe doesn't use the fat and just needs crumbled bits, this has been one of my preparation shortcuts.

Corn Fritters with Bacon and Feta (Winterized!) by Chef Melissa Nyffeler of Dinette
Serves 8

3 cups frozen corn
1 cup crumbled sheep's feta
8 oz thick-cut bacon, chopped and fried (ok to leave out if you're making it vegetarian)
1/2 cup chopped fresh herbs (I used parsley and cilantro)
3 green onions, thinly sliced
2 eggs, beaten
1/2 cup all-purpose flour
3 to 4 tablespoons unsalted butter, for frying

Stir together the corn, feta, bacon, herbs, green onions, and eggs in a medium bowl. Fold in the flour until well blended.

Heat 2 tablespoons of the butter in a large skillet, preferably nonstick, over medium heat. Spoon the batter into the pan forming patties about 2 1/2 inches across. Cook until browned, 3 to 4 minutes, then turn and brown on the other side, about 3 minutes longer. Set aside on a plate and keep warm in a low oven while cooking the rest, adding more butter as needed. Scoop out any stray corn kernels between batches.

OMG a Recipe: the Long Winter - Game Night at Wasabimus Prime's

One of 2009's happy purchases was Thomas Keller's Ad Hoc at Home, and while I make no lofty Julie and Julia promises to cook my way through it, I decided to make at least one dish that appeared low-key enough for a dinner with friends, when we hosted a board game night before the holidays. As fate would have it, neither the meal nor the game went as quickly as one would think, leading us all down a long, winding path into the wee hours of the morning. The dish? A seemingly simple enough chicken, pepper and sausage stew. The game? Steve Jackson's card game of epic backstabbing potential, Illuminati. Intrigue! Betrayal! Sofrito!

Yes, it's a big orange and red mess, but trust me, it was delicious - Photo by Wasabi Prime

I'm notorious for going off-recipe, making substitutions every which willy-nilly way. Out of respect for Thomas Keller, I followed his chicken, peppers and sausage recipe, even though it took a couple of days of preparation. Not to say this took a solid 48 hours of fussing over ingredients, but I did spend one afternoon slowly simmering his recipe for sofrito, a low-and-slow cooking of onions and tomato in olive oil, with a finish of garlic, which then was used in the flavoring for the roasted bell peppers, which took another afternoon to complete. The chicken was soaked in his chicken brine -- a recipe I quite like, as it perfumes the meat with the lovely fragrance of parsley and lemon. Used this same brine for the chicken and pork tenderloins served on our Christmas dinner, to much flavorful success.

The flavorful joy of sofrito, whose om-nom-nom-ness is worth the effort - Photos by Wasabi Prime

Once the preparation for the sofrito roasted peppers was completed, along with the brined chicken parts, plus making stock from the chicken's carcass, the final dish didn't take much preparation beyond basic construction. The chicken and sausage were seared in a Dutch oven, adding the peppers and extra broth, and then letting it slow cook in the oven for a bit. It sounds so easy, doesn't it? Yeah, not so much. Thank the heavens for being a Lady of Leisure at the moment.

Granted, I'll admit it wasn't the most beautiful of things to be placed on a large serving platter (oh, the magic of parsley), but the layering of flavors and the different methods of cooking yielded a delicious chicken that fell off the bone, mixed with savory peppers and spicy sausage. I realize this is an OMG a Recipe post, because I truly followed a recipe, but again, out of respect for Chef Keller, instead of listing his recipes, I'd recommend buying or borrowing the book to truly absorb his wisdom.

Nerd Alert! The secret life of Wasabi Prime and Friends - Photos by Wasabi Prime

It's fitting that such a meal with a lengthy preparation time be served at our game night, as it was an evening that stretched into the morning hours, spent at our table, working out Machiavellian plots of world domination and plundering of treasuries. Good friends Mr. G and Mr. R joined us for a few quick rounds of Rio Grande Games' Dominion a feudally fun card game that lets you made decisions and purchase your own kingdom. I was recently introduced to this game by other board game friends -- lots of fun, never the same game, and requires a bit of strategy. Tis true, we look like a bunch of Magic the Gathering nerds, but considering we usually get together to play old-school Dungeons and Dragons , this was a step up on the geek scale. Don't think badly upon the Prime for being such a total oily nerd; sometimes you just have to let your Freak Flag Fly, and this superfreak waves her banner high, baby.

The night turned dark and sinister when Mr. R brought his copy of Illuminati. Similar to Dominion, it relies primarily on cards and the achieving of certain monetary goals. But with players being given the distinct monikers of Servants of Cthulu or the Gnomes of Zurich, it's a bit like a demonic Monopoly. It also encourages cheating, if you can believe it -- or "creative rule bending," if you like. It also probably didn't help that we were drinking wine and cocktails to fuel our rowdy spirits and trash-talking. Mr. Wasabi made up a powerfully strong batch of Tom and Jerry cocktails -- click here for a recipe from Epicurious. A bit like eggnog, this frothy and powerful drink set our trio into motion for an eight-plus hour marathon session of a single game of Illuminati.

Wine and cocktails... you're getting very sleepy... sleeeeeeeepyyyy.... zzzzz - Photos by Mr/Ms Wasabi

The round of Illuminati finally concluded after two in the morning, after much conspiratorial backstabbing and threats that Mr. Wasabi would surely be sleeping on the couch that night if he snuck a peek at my cards or attempted another overthrowing of my network. I can credit a collective amount of pig-headedness on all players' parts (myself included) as the culprit behind why this game lasted so long. But really, after you've spent so long building up your evil empire, you don't want to just roll over and let someone win for something as silly as sleep.... right? Stubborn heads prevailed until Mr. Wasabi finally won the lofty privilege of saying, "Thank God, this game is OVER."

With enough rest, I feel like I will be ready for the next game night, as well as tackling another recipe from Thomas Keller's recipe books. Onwards and upwards for 2010!

FoodTrek: Seattle Mobile Chowdown, Rolling in for Seconds

As a wee little wasabi (note the small "w"), I remember Papa Wasabi-san would mention grabbing food off the "roach coach" at work, if he didn't bring a lunch to the office. He would usually get a sandwich, maybe a bag of chips, and the all-important box of Junior Mints, which he'd always save a few in the box and sneak them to me before dinner. At the time, I didn't understand why this lunch wagon had a somewhat unappealing insectoid-sounding name, but I knew it must be a good thing if it provided the convenience of a quickly-prepared lunch and the all-important mint chocolate candies. Fast forward a few years -- while there are still many traditional chuckwagon-like lunch trucks that feed the noontime masses, there's a new movement on the rise, seeking to provide restaurant-quality food, minus the restaurant itself. The meals-on-wheels phenomena waved its banner high over the weekend, as Seattle's Mobile Chowdown rolled in for a sequel to last year's tummy-pleasing premiere.

Yeah, the lines are long -- just stand in one; your tummy won't be disappointed - Photo by Wasabi Prime

The surprisingly pleasant weather was a good omen (or a bad one, if you hate crowds), as it heralded a large turnout at a puddle-spotted gravel lot in Interbay. Mr. Wasabi and I mustered up our appetites, as well as Miss Indy D. Pupple, and headed out to explore the offerings from the rolling restaurants that included the likes of: Here and There Grill, Marination Mobile, Anita's Crepes, Kaosamai Thai, El Camion, and Top Pot Doughnuts.

Waiting, waiting, more waiting... for Marination Mobile - Photos by Wasabi Prime

I ain't gonna lie -- it was Lineup City as we arrived maybe an hour after the event started, and there was already a two-hour wait for the mother of all moveable feasts, Marination Mobile. Their imaginative mix of Korean, Hawaiian, and Mexican-inspired food has garnered much local success, so much that it's attracted well-deserved national recognition by the likes of Good Morning, America, being crowned the Best Food Cart in the Country. They offer sexy tofu and have Spam sliders, so really, it would be crime if they weren't getting nation-wide attention.

Rollin, rollin, rollin... man, my belly's swollen -- with delicious food! - Photos by Wasabi Prime

We did a good walkabout, taking in our options, observing the heaping plates of food from happy customers, and letting Indy get her dose of doggy butt-sniffing/sniffing-butts. This really should have been called the Mobile Chowhound, as there was a delightful number of dogs with their foodie owners, happily waiting for a sneaky nibble or two. The only thing we had in our bellies was an ample supply of coffee, so we had dessert first, visiting the Airstream silver bullet goodness of Top Pot Doughnuts. Fortified with the sugar-glazed power of a cake doughnut and an apple fritter, we pondered which of the many lines to stake our claim in.

Morning powered by apple fritter - Photos by Wasabi Prime

Don't be hatin', but we had the hunger of gibraltar and didn't want to wait in line for two-plus hours for Marination Mobile holy Spam goodness. We came to this event to om some nomz, plus we were parked illegally, so I'm fairly certain we were on borrowed time. The menu at the Here and There Grill caught my eye, specifically their braised boneless beef short rib sandwich with horseradish cream and grilled sweet onion, cradled in the heavenly embrace of a cibatta roll from the magical ovens of Columbia City Bakery. With a side of chickpea salad, this was the perfect followup to the doughnuts. The cibatta roll was pillow-soft, with the savory wedge of short rib nestled in the thick, creamy horseradish sauce and caramelized onions.

Delicious beef rib sandwich, moments before it met a devoured fate - Photo by Wasabi Prime

Standing away from the bustle of the crowds, napkins in hand, swapping bites from the sandwich and the salad, it bolstered the oft-heard saying that eating outside makes food taste better. Granted, this was probably said when one is sitting on a beach with a fruity drink in hand, but even on a chilly, sunny Seattle day, a hot sandwich and fresh doughnuts were a pretty nifty way to spend the afternoon. There were the scattered murmurings complaining of the long lines, but considering there was always a shorter wait time somewhere, offering an equally delicious menu, it's not a nit worth picking. The absence of familiar coaches like Skillet Street Food and Maximus Minimus was notable, but it just gave more incentive to track them down and enjoy them the way they were meant to be appreciated, in their native weekday grounds of the concrete jungle. Mobile meal vendors like these tear down traditional restaurant walls to evangelize new food choices to hungry workerbees. Nothing will take the place of the favorite neighborhood taqueria or BBQ truck, which are always a winner. These posh, hipster choices are simply the spoonful of sugar to get the message out to convince wary, germaphobe luncheoners that street food is good food, and to join the mobile revolution.

And yes, for the record, even Indy was able to partake as a Mobile Chowhound, getting a small bite or two of the beef rib, which she found to be om-nom-a-licious. Best of all, we didn't get our car towed -- bonus!!

The Power of Indy compels you to SHARE THAT DAMN SANDWICH! - Photos by Wasabi Prime

Happy First Birthday, Wasabi Prime!

Awwww, you baked a meat-filled pastry just for lil' ol' MEEEEEEE? You shouldn't have. Well...actually, I'm sorta glad you did. Was feeling a bit peckish on New Year's Day.... So said the Wasabi Prime blog, if it somehow gained a Skynet-like sense of self-awareness and checked the "no" box for sending out hordes of Terminator robots to oppress the masses. *looking around carefully* Well, I see neither Robert Patrick nor the Governator, so I think we're safe. Let the celebration for the first anniversary of the Wasabi Prime blog begin!

Wellie  Wellie Bo-Belly, Banana-nana-fo-felly, Be-bai-bo-bel-ly - WELLIE! Photo by Wasabi Prime

I had almost forgotten the blog's first birthday! Does Hallmark make cards for that?! 'Twas the Kismet of pantry cooking that reminded me I had started Wasabi Prime a year ago, in January 2009, writing a post about my first attempt at making an epic loaf of Beef Wellington. Originally starting out on Vox because of their easy templates, I was the poster child of blog-unsavviness. I had read a wise post on Twitter that the definition of humble pie is to read the first few posts you've ever written -- so true! Three hundred and sixty five (and change) days later, I've made leaps and bounds to be only marginally less-unsavvy. I'm the last person in the world to say that this blog is anything more than hastily scribbled ponderings over stuff I jam into my gaping maw. But I will admit that writing this blog has cast a level of accountability over what we prepare and eat in our home. It has influenced our choices and kept us from falling too far into the easy path of take-out or drive-thru -- not that we don't enjoy it, we just view it more as a treat than a regular option. Ultimately, the food has to come from somewhere; if I'm craving a hamburger, would I derive any less pleasure by making it at home and having more control over ingredients and how it's flavored? Sure, it's more effort, but it will be custom-made deliciousness and I can continue to annoy Mr. Wasabi by shouting, "wait, I need to take a picture!" before we take a bite out of anything. That's true love, baby.

Meaty cheesy veggie deliciousness - Photos by Wasabi Prime

Beef Wellington doesn't exactly sound like a typical meal to make from a rummage through the pantry and fridge, but given the supply of luxe leftovers we've had through the holidays, the dish seemed like a perfect MacGyver-Meal fit for New Year's Day. We had leftover herbed goat cheese and a few scoops of mascarpone from Christmas, a lone slab of puff pastry from a baked brie and I defrosted some frozen steaks and chopped spinach in our freezer. I had gotten the idea of layering spinach and cheese from the Celebrated Chefs cookbook, more specifically Maxililien's Chef Christian Potvin's Wild Salmon Coulibiac recipe, which used wild salmon fillets baked in pockets of puff pastry, spinach and goat cheese. I could have picked up fresh salmon easily enough but I realized we have ample-stocked freezers, and it's not like we're saving steaks for a rainy day. That would be weird.

The steaks were trimmed of extra fat, cut into quarters and seared with some salt and pepper, but left extra rare, knowing the steaks would finish cooking in the oven. I didn't want us to suffer through protein hockey pucks for dinner, so the more raw the center was, the better. The pan was deglazed and the spinach was given a light toss with some shallots. Making the assembly line of meat, spinach, cheese, and pieces of plastic wrap, each little bundle was layered and wrapped so that they could sit in the refrigerator to firm up before being wrapped in the pastry dough. Compared to a more traditional Beef Wellington that uses a whole beef tenderloin, I prefer making the little Wellies. You don't get the same visual satisfaction of served slices showing off the internal layering, but the shortened cook time of smaller food parcels and individual serving sizes are nice. For plating, I let the mini-Wellies rest and still cut them into slices prior to serving, so the inside layers can be seen.

I have a bun in the oven. And it's delicious. - Photos by Mr. and Ms. Wasabi

For the sauce, I used some quartered button mushrooms sauteed in butter, a leftover merlot from Christmas, the spinach filling that didn't get used in the Wellies, and a special leftover ingredient: vanilla balsamic-soaked figs. These tart little gems were strained out of a fig and vanilla balsamic vinegar that I made for Mr. Wasabi for Christmas. I reserved the figs and knew they would serve us well at some point, and they made for a nice tartness with the mushroom and wine sauce. I added a little sugar to balance out the acidity and it went nicely with the Wellies.

It was a bit of a thrown-together meal, picking and choosing ideas from recipes, and it's the kind of cooking I enjoy best. I'll follow a recipe to understand a technique or comfort with a particular ingredient, but then it's a fly-by-the-seat-of-one's-pants kitchen experience, converting the experiences gleaned from recipes into tools for future cooking adventures. I'd like to believe that's the whole point behind cooking, building a knowledge base, one dish at a time, whether a person does it as a profession or a hobby. That's the nice thing about food -- it's not exclusive, nor does it need to be financially restrictive, and it's a collective experience that we indulge in every day.

Have a slice of birthday... custard...? - Photo by Wasabi Prime

Since it was New Year's Day, plus an anniversary of sorts, we made sure to have dessert. I followed through with my resolution to make something with rice flour, settling on my mother's mochiko custard recipe, noted in the last post of 2009. Sorry there wasn't a candle in it, nor were there any birthday songs sung. Not even a funny hat! But I'm sure the blog didn't mind. It's still just a baby, after only a year of learning new things, and I hope to have many more posts to come. Here's to another year of Wasabi Prime!

FoodTrek: Mystery Science Theater 2010

There's a belief that how you celebrate the eve and enter the first is how you will live in the remainder of the year. If that's true, then the Prime greeted the new year with healthy and delicious food, festive drinks, and laughs with friends. If this is any indication of how the year will progress, then I'm very glad to say 2010 is looking to be a very good year, indeed. Brock/Mr. Wasabi and I were invited to friends' Mr. R and Mrs. J's lovely home on New Year's Eve, where they were hosting an intimate gathering with family as well as intermittent visits by the household cats, including the honorable Mr. Zeke. (Sorry, Indy, you were stuck on your own this New Year's Eve!)

Cheers to you in the New Year! - Photo by Wasabi Prime

We were greeted with one of the most colorful tables of food seen in a long time. The winter of soups, stews and roasts, while hearty, yield a subdued palette compared to the array of bright, fresh hues like the feast set out before us. Mrs. J is a fantastic cook and baker. She laid out a wide array of fresh vegetables, savory dips like a roasted pepper white bean dip and a rich tapenade, fresh-baked breads, garlic roasted to candy-sweetness, and her sister and brother-in-law brought some delicious and gloriously spreadable cheeses. Visiting their home is always a reminder to gain a familiarity with the food we prepare, check labels, buy local, and keep things marvelously simple so as to ensure the purity of flavor.

Happy New OM NOM NOM NOM  - Photos by Wasabi Prime

We brought some wine as well as some spice-roasted almonds and cashews (recipe below). We had a head's up that this night would pack a 1-2 punch of board games and cheesealicious Mystery Science Theater 3000 viewing, which ensured a hearty, Hell-to-the-Yeah on our attendance that night. Snacking on pistachios and the spicy nuts, as well as wine and potent Manhattans mixed by Mr. R, we set about world domination and the amassing of profit by playing Rio Grande Games' Dominion. It's a fun and easy to learn card-based game that relies on strategy, and every round is different as the rules of the game changes with a shuffle of a deck of player actions. You will probably hear this game mentioned a few times, as it's been present at a lot of social gatherings over the holidays, and Mr. Wasabi and I have been doing regular board game nights with friends to stave off the winter cabin fever.

Savory snacks and a visit from the Mustachio Pistachio!  - Photos by Mr + Ms Wasabi Prime

Once the Sharpie came out and faces were being drawn on empty pistachio shells (Mustachio Pistachio!), we knew we were getting punchy enough to be ready to absorb the humorous wisdom of Mike, Joel and the Bots of Mystery Science Theater 3000 (MST3K). I'm sure you've at least heard of this series, which began back in 1988:  a sleepy-faced guy named Joel gets trapped on the Satellite of Love (SOL, yes), forced to watch horrible movies with his companion robots, Tom Servo and Crow T. Robot, adding their own witty commentary as they sit silhouetted in the lower right corner of the screen. The sets were as cardboard low-budget as the movies they were screening, but the humor was pun-laden, literary, pop culture-arcane, and as witty as it gets. The series ran for over ten years, swapping host Joel for new guy Mike towards the end, which is usually the Mason-Dixon line for this series over whether you're a Joel fan or a Mike fan. Team Joel all the way, but Mike was a cutie, too.

From the Satellite of Love to the Space Needle... to angry action hero face - Photos by Wasabi Prime

We started on a 1958 English-dubbed movie called The Robot vs. the Aztec Mummy , which looked to be one of the earlier MST3K episodes. Dr. Forrester's evil sidekick Frank was not there yet, the sets looked extra-rickety, and even Tom and Crow's voices sounded different. The movie was of course terrible, but it was the worst kind of terrible in that it was agonizingly long and boring -- who would have thought robots and Aztec mummies would be so bland? Before the clock struck midnight, we switched to watch the midnight countdown at the Space Needle, took buzzed photos of the TV to pretend we were there, and switched gears to the action-packed  adventure,  Future War, which inexplicably featured futuristic dinosaurs. Don't ask, as I still have no idea what this was about other than it had a hooker turned nun, a Swiss-born Jean Claude Van Damme lookalike, and yes... rubbery dinosaurs. As the Bots would say: Van Dammit, this was bad. The fact that this was made in 1997, a relatively recent release compared to other squalid gems MST3K unearths, makes it that much more of a stinker, knowing it had the benefit of better resources. But I guess that's what makes MST3K such a blessing -- it finds the things Hollywoodland would prefer to stay buried and forgotten, and then attacks with merciless teasing.

Make mine a Manhattan, with a side of chocolate cookies - Photos by Wasabi Prime

And so this night ended with rubber dinosaurs and delicious no-bake chocolate oatmeal cookies made by Mrs. J, along with glasses of New Year's bubbly. More and more, I find that the best dining experiences are often ones in our own homes, with the hospitality of friends. This officially concluded the holiday season, but certainly not the gathering of loved ones for good times. If this ensures that 2010 will be full of happy times shared with friends, then I think that is a good sign of things to come.

Chili Spiced Sweet and Sour Mixed Nuts
(for a crowd of 6-8 people)

13.5 oz unsalted almonds
13.5 oz unsalted cashews
(or any mixture of nuts of your choice; unsalted preferable)
2 tblsp canola oil
1 tblsp chili powder
1 tblsp dark brown sugar
1 tsp ground cumin
1 tsp ground ginger
1 tsp kosher salt (leave out if nuts are already salted)
Juice and zest of 1 lemon

Preheat oven to 350 degrees. Combine nuts in a large bowl. Add dry spices, lemon zest, lemon juice and oil -- toss to mix and coat all the nuts. Spread mixture on two baking sheets. Spread evenly. Bake for 10 to 15 minutes, keeping an eye on the nuts so that they don't burn. Remove from oven, toss and flip contents of each baking sheet and put back into the oven for another 5-10 minutes. Sugar should be caramelized and nuts should be slightly browned but not burned. Cooking time may vary on different types of nuts, depending on their oil content. Let the finished nuts cool and serve.