FoodTrek/UnRecipe: Remember to Eat Your Greens (with lots of cheese)

It's no secret that we have a love of board games, and we regularly gather at a friend's house every month for game-playing, beer-drinking, and trash-talking. You know, wholesome family fun with alcohol and profanity. It tends to be a pot luck affair, so at the last meetup, our contribution to the meal was a side dish that was somewhere between a casserole and creamed spinach. Either way, it was a tasty offering that made it easy to eat one's greens the Wasabi Way... basically with cheese and cream.

A hearty plate of comfort food and trash-talkin' for Game Night - Photo by Wasabi Prime

All vegetable side dishes start out with the best of intentions, as in, they start out with vegetables. This one was a mix of freezer and fresh goods -- frozen chopped spinach and fresh zucchini and leeks. I know it's good to start out with the freshest ingredients available, but I've learned my lesson with spinach enough times to know that cooking down fresh spinach is like watching a magic act. Not that I'm expecting Criss Angel to show up in some ruffled RenFair number and leather pants, but even the largest bag of fresh spinach from Costco is going to magically disappear into maybe four servings once it's cooked down in a pan. It's kind of disappointing since those two pound bags are impressive and one would hope it would last beyond a couple of meals. I stock up on boxes of frozen spinach when it's on supersale and just keep them in the freezer; a few days to thaw in the fridge or a few minutes on defrost in the microwave, and it's fine in a pinch, no disappointment required.

I made up for my frozen trespasses with a thinly-sliced leek and a zucchini shredded on a box grater, and then drained of excess water. Sauteeing these greens together in a pan with salt and pepper, they gave up any remaining liquids before a cup and a half of cream was added to completely reverse any healthy intentions. Oh, and some chunks of goat cheese were thrown in for good measure, to make sure and destroy all hopes of nutritional life, while adding a creamy emulsifying effect.

Well, it started out healthy, before all the cheese, cream and breadcrumbs showed up - Photos by Wasabi Prime

I had some toasted rye breadcrumbs, which crusted the top of the creamy vegetable casserole with an earthy look, as it baked off in the oven. I don't mean to say it made it rustic -- it really did look like a field of dirt in miniature. Our friends commented that they could have put little model train people and trees, creating a little edible landscape. But since it was dinnertime, and they made a truly heavenly ham as the dinner's centerpiece, we skipped playing with our food and chose the novel path of eating it with much om-nom-nomitude.

Zoe and Milo contemplate a world of ham - Photos by Wasabi Prime

Rounds of our favorite, Dominion, were played, doggies Zoe and Milo licked their chops to plead their case of I Can Haz? and everyone ate and drank well that night. Much gratitude and thanks to the Clan McDaniels household for being such generous hosts these last few months, as well as organizing these regular board game nights. Looking forward to our next bout of feudal empires won and lost!

UnRecipe: Happy Valentine's Day, Tiger

Yeah, yeah, I know -- it's not Valentine's Day, Rip Van Wasabi! True, but sometimes it takes a few days to get my shinola together after a busy week, so forgive the belated post to honor sweethearts and overpriced roses. The weekened celebrated Lunar New Year as well as heart-shaped lovey-doveyness, so the Prime prepared an Asian-inspired dinner for Mr. Wasabi: Sake Marinated Steak with Kimchee, Pork Dumpling Ravioli with Mushrooms, and Pork-filled Potstickers. For dessert, we had Coconut Vanilla Rice Cakes over Seared Mango Slices, drizzled with a Peanut and Coconut Sauce. But for the main "beauty shot" of the post, I'm showing all the leftovers shoved into a baked bun or ju bao, made from Andrea Nguyen's Asian Dumplings book.

I made fresh bao - just call me YoSaffBridge! - Photo by Wasabi Prime

It seemed like all signs were pointing towards a meal like this for Valentine's Day, as the Prime was fresh off the delicious high from the luncheon hosted by Monsoon East, for Andrea Nguyen's book. I have to admit much Epic Shame that I didn't make the dumpling skins from scratch, even after her very easy tutorial over how to make them, and the fact that I had the book in-hand. I had already bought a package of premade wrappers and just promised myself, "next time, I swear." I made a filling that was used in all the dumplings, which included ground pork, chopped mushrooms and peppers, garlic and ginger. Not a typical mix, but I had made the mistake of getting mushrooms from Costco and if of course meant I had to put 'shrooms in everything that week to use them up. I hate letting food go to waste -- you know how I roll.

Hello, my little dumplings! Photos by Wasabi Prime

I used the large package of dumpling wrappers to practice a few different shapes. Everything was cooked the same way, potsticker-style -- seared in a pan with oil, add a bit of water, cover to steam, and hopefully you don't eat them all before they get plated. I had mixed results with the open-topped pork-stuffed satchel-shaped dumplings. I didn't use enough oil, so many just stuck and had to be torn up and scraped out of the pan -- FAIL! But they were still cooked and edible, so they became ugly lunch for the following week. But lesson learned, either use a nonstick pan with a little oil or just add more oil and let our arteries figure it out later.

The flank steak was marinated in a mixture of seasonings and sake, which gave it a nice hint of sweetness. Seared and left to rest, the pan was deglazed with kimchee, and served together. With the different-shaped dumplings and the kimchee beef, it was defnitely a pretty dinner to have for Valentine's Day. All the flavors were fairly similar between the three options, since I used a lot of the same ingredients, but after taking so long to take the photos of the food, we were too hungry to be picky about flavor profiles and just ATE.

Like rice pudding, on crack! - Photo by Wasabi Prime

For dessert, I had been inspired by the pancakes served at Wild Ginger for brunch -- spongey flapjacks with a peanut and coconut sauce. I wanted to do something similar, so I made a batch of rice, steamed in coconut milk and vanilla, with a bit of sugar. It was pressed in a mold to form compact little squares which were then oiled and pan-fried to give a nice crispnness to the outside. Fresh mango slices were seared and the cakes were placed over the fruit, sprinkled with toasted macadamia nuts and more mango chunks, and a sauce of brown sugar, coconut milk and peanut butter was poured over. It kind of made me think that Elvis would have liked it, as it was reminiscent of his famed cravings for peanut butter and banana sandwiches. Just call it an Elvis Goes Hawaii dessert. It was a nice mix of sweet, fresh, and a little savory.

As for the ju bao, this was both a solution for finishing off the leftover dumpling filling and penance for using store-bought wrappers. No, no, I shouldn't say penance, because that implies it was a chore to make the dough -- it totally wasn't and the results are worth the effort! It was simple enough to make, although I'm a clumsy baker, so I had to add more flour to keep the dough from being too sticky. It didn't affect the final result, as the finished pork-filled buns were a heavenly bite of springy dough and a crisp outer shell. I made giant-sized ones because I knew they would be like ready-to-eat meals and added a little flourish of sesame seeds on top -- kind of makes it look like a fluffy hamburger bun. The dough is simple enough to make and neutral in flavor to where you could fill it with anything. It makes for a great solution of getting rid of any odd leftover bits that aren't enough for a full portion.

This was the 10th Valentine's Day for Mr. Wasabi and I, and we've never gone out for a Valentine's dinner. I'm certainly not sad about it, as we've always liked making it a more personal holiday instead of going out and being in a busy restaurant where everyone else is there for the same reason. The first Valentine's Day, Brock took the whole day off from work and made an amazing meal, with a big bouquet of roses waiting for me. A couple of years ago, he literally made a portrait of me out of different kinds of chocolate, and put it on a creme brulee -- for reals! I don't think I can ever match some of his amazing and thoughtful Valentine's Day capers, but the 14th definitely makes me thankful for his sweet, creative heart.

FoodTrek: Dinner, Drinks and LUPEC in Greenwood

It's easy to take one's home turf for granted. While I don't live right in the heart of Seattle, it's not an unreasonable drive from the rural lands of Duvall (sans rush-hour traffic), so when the opportunity arrives to visit one of the many hidden-gem neighborhoods in the Seattle area, it becomes like a mini-vacation for the Prime, eating and drinking my way through the different bars and restaurants. I recently visited the Greenwood neighborhood, an area north of the main downtown Seattle area, not far from Greenlake, if you're familiar with the city. The occasion was the February meetup of the Seattle chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails), a group I've recently become familiar with since late last year, when I attended their last meeting at Spur. Acronyms can sound official and intimidating, but don't let it scare anyone -- this is a fun and friendly group who likes to get together every month to talk about cocktails and toast to the good things in life. This month's LUPEC Seattle meeting found the gang meeting up at Oliver's Twist, a deliciously literary cocktail bar on Greenwood Avenue.

'Allo, 'allo, Miss Nancy - Photo by Wasabi Prime

It had been too long since my last visit to Oliver's Twist, a delightful bar filled with ecclectic artwork and a cocktail menu with a nice balance of classic vintage drinks and their own unique, Dickensian twist. I have a love of bubbly and not-too-sweet drinks, so I was recommended their Miss Nancy, an herbal-infused version of the classic French 75, served in a stemless flute and a sprig of fresh tarragon. Much like the tough, but motherly character from the book, Oliver Twist, Miss Nancy is a combination of sweetness from the rhubarb syrup, balanced with a pinch of sharpness from the champagne and peppery tarragon.

Oliver's Twist - you don't have to have a rags-to-riches story to enjoy this place! - Photos by Wasabi Prime

Like Fagin's Gang (minus the crime part), the scrappy and sassy LUPEC Gang took over the back area of Oliver's Twist, lording over several tables and nearly staying till closing time. It was nice to see familiar faces as well as meet new ones. There were so many who made it, I apologize that I didn't get a chance to chat with all you lovely gals, but something to look forward to in March! It was also nice to connect with people I'd chatted over Twitter, but not met in-person -- always a treat! Discussions ranged from traveling abroad, foodie adventures in Portland, cocktail experiments, and chickens. Yes, chickens! Yet another sign from above that the Wasabi household needs to consider getting some hens for fresh eggs, but that's for another post. There was also a discussion of making a version of limoncello with gin versus vodka, as the pine flavor would go nicely with the citrus -- consider it on the list of to-do's, and I hope to have a batch made before the next meetup!

There are several LUPEC chapters throughout the States, so if you're not in the Seattle area, do look around and see if your city has an organization. It's been a blessing to have been introduced to this great group of fun ladies. Along with raising a glass, the group raised money to help with Haiti relief. If you haven't already done so, an easy way to donate $10 is to text QUAKE to 20222 -- the amount will be charged to your phone bill, and go towards the Clinton Foundation's efforts towards assisting those affected by the tragedy.

Prior to the LUPEC meetup, I had arrived earlier to experience a self-guided tour of the Greenwood neighborhood, which couldn't skip a trip to the almighty bastion of burger nirvana, Red Mill Burgers. I risk going to fast-foodie hell for admitting this, but until that day, I'd never had a Red Mill burger before. *pause to wait for rocks and sticks thrown my direction* Thankfully, this omission in my Seattle food experience list has been righted, and I was most certainly not disappointed.

Heading to the Mill for burgers n' onion rings - Photos by Wasabi Prime

Everyone's got an opinion over what makes an ultimate, top-notch burger experience. Some people like ingredients and condiments piled high and some like just the basic meat patty with only a light scattering of lettuce, tomato, and maybe some cheese. I tend to go towards the latter -- keep it simple, because it's a burger, not an exotic meal jammed between two slices of bread. Save the crazy sandwiches for Dagwood Bumstead -- I prefer burgers basic, humble, with an honest bit of grease. When you walk into Red Mill, it's a brightly-painted, small space, where ordering and bar seating is in one half, and booths are in the next room. Bring cash, as they don't take plastic -- there are signs all over the front before you walk in, so consider yourself duly warned. A stereo blares music over the clang and clatter of kitchen sounds, and the air is thick with frying grease. My hair and clothing still smelled of the frying oil hours after the meal, but for a true burger experience, this is what makes it genuine, as well as a smelly favorite of the family dog when you come home.

I ordered their classic cheeseburger and a side of onion rings. It was everything a good burger should be -- nothing fancy, you taste all the ingredients, and the smoky char of the burger was plenty of flavor on its own without anything else. The onion rings were thickly-cut and in a peppery cornmeal batter, having a nice hearty crunch. The giant slices balance out the thick batter, otherwise it would just be a mealy fritter, and the combination of the two made for a delicious, indulgent meal. I think half of Red Mill's charm is its neighborhood feel, which makes it quite special. It serves burgers the old-fashioned way, no frills, and it's located in a great area full of regular visitors who live nearby. If anything, it just reminds me to visit our own neighborhood burger place in Duvall soon, as the spirit of supporting our favorite local businesses is always a good thing.

I continued to wander the neighborhood and stopped into Carmelita. Had I been more aware of my fry-oil perfume, I probably wouldn't have committed the faux pas of walking into a vegetarian restaurant after having a hamburger, but the Prime has never been one for social graces, and I'd heard so much about this place that I needed to have a visit. It was early, before the dinner rush, so I chatted with the hostesses before sidling up to their little bar in the back. I let their lovely bartender recommend a cocktail or two, settling on their Gin + Ginger, made with Hendricks gin, Canton ginger cognac, cucumber, and a sprinkle of lavender. Further proof that the bartender is always right -- let them choose your cocktail.

LUPEC prefunc at Carmelita's with their Gin + Ginger - Photos by Wasabi Prime

Much like Oliver Twist's rags to riches tale, my palate went from the humble hamburger to champagne wishes and caviar dreams, enjoying the fragrant delicacy of Carmelita's cocktail and an order of their paper-thin sunchoke chips, drizzled with white truffle oil and a sprinkle of fleur de sel. A beautiful drink paired with a light, savory snack. I was truly tempted by their spaghetti squash bonbons, but I didn't want anything too heavy to overpower the pleasantness of the drink. Plus, let's face it -- I had been impregnated with a Red Mill burger food baby and there wasn't any more room at the inn of my belly. Guess I'll just have to visit Carmelita a few more times and give its menu further samplings -- oh darn!

FoodTrek: Demystifying Dumplings With Andrea Nguyen

You just want to hug Andrea Nguyen. Personable, funny and boisterous, she’s like a favorite auntie who let you drive the car when no one was looking, baked cookies at midnight while you watched old movies together, and brought unforgettable enthusiasm into everything she did. In a word – you learned. Food writer and James Beard nominee Andrea Nguyen brought her energetic method of education to Bellevue’s Monsoon East, to share tips from her new cookbook, Asian Dumplings, over a delicious meal of Vietnamese-style dumplings, prepared with loving skill by Monsoon East’s kitchen.

Happy Lunar New Year! Eat up! - Photos by Wasabi Prime

Celebrating the cookbook and Lunar New Year, this luncheon presented several delicious dumplings, paired with exquisite teas, to showcase the versatility of carbohydrates and starches, combined to form a multitude of textures and sensations. Paging through her beautifully written and photographed book, Asian Dumplings, it can seem almost daunting to attempt the seemingly exotic recipes, but Nguyen emphasizes the fact that dumplings themselves are a global phenomena, whether it’s in the form of ravioli, pelmeni, or the basic comfort of a chicken n’ dumpling soup. The process of making the dough and filling it with a bit of meat or vegetables is a universal thing, born of necessity versus gourmet inclinations, and while cultures differ in their process and ingredients, its intent has always been to make it a simple, humble meal. Andrea Nguyen wants to lift the veil and demystify these dishes, that while it’s easy enough to go out and have expert hands create perfect little parcels of deliciousness, it’s just as conceivable to learn the basics behind these creations, and do what many beloved grandmothers and favorite aunties have done for generations.

When it comes to cooking Asian meals, Nguyen pointed out the fact that we are far more blessed now in our grocery stores than we were not long ago. Something as basic as fresh ginger root or multiple choices of soy sauce wasn’t always available in basic stores. My own parents can attest to this, as my father used to raid the scant supplies of soy milk at neighborhood Lucky's Market, because of my lactose intolerance as a baby (cursed genetics!). Now, it’s more like, which soy milk flavor does one choose from the two rows of options? Andrea Nguyen carefully chose her ingredient list for her book based on what most grocery stores have, plus she includes shortcuts and “Lazy Day Tips” to further emphasize her goal to make these dishes accessible to every kitchen. Her personable writing voice also makes everything seem possible -- in one side note of her book, when she makes the suggestion to plan your own dumpling party, she advises for the party host to not make all the dumplings fresh on the day of the event, as “…this will only make you grumpy.” Wiser words have never spoken.

Rice batter, wrapped around pork and mushrooms - my favorite for the day. Photo by Wasabi Prime

Since this was a festive event, Monsoon East spared no flourish to truly give each dumpling something special, with the loving blessing of a taste of home. Guests were treated to sticky rice with mung bean paste and pork, wrapped in several banana leaves and boiled overnight, creating a large log-shaped dumpling, served in slices, and sprinkled with fine cubes of a mortadella-like Vietnamese pork sausage, taking on the fragrance of the banana leaf and the delicate savory filling. A dessert version of this dish was also served, with banana in the center, turning a saturated red hue from the low heat, and drizzled with rich coconut milk and a basil syrup.

Sweet and savory banana-wrapped logs of sticky rice - Photos by Wasabi Prime

A perfect orb of tapioca pearl dough, filled with shrimp and taro were presented in a pool of tart, savory broth, eliciting many comments that it was almost too perfect to eat. Okay, almost too perfect, as this playful dish was happily enjoyed and a favorite of many guests. A familiar wonton, fried golden and crisp, sprinkled with shavings of green onion, had a lovely, satisfying crunch. My personal favorite was the crepe-like sheet of rice batter, wrapped around Kurobuta pork shoulder and mushrooms, over a bed of bean sprouts and herbs, with more matchstick-thin slices of the Vietnamese sausage sprinkled over the little oblong-shaped dumplings.

Pretty as a pearl - tapioca pearl dumpling. Photo by Wasabi Prime

Monsoon East’s beautiful food made it a tough act to follow, making one wonder if they could make something with such precision and flavor complexity, but ever the teacher, Andrea Nguyen shared a tutorial over the basics behind making dumpling skins from scratch, and how easy it can be. Granted, because of the wide array of Asian ingredients in stores, people can buy them, but Nguyen brought up the point that unless it’s an Asian market where you can buy the skins freshly made, chances are the pre-packaged items will be too old and rubbery, plus she stressed that how once you make this simple dough from scratch and sample its chewy, toothy texture, it will be difficult to imagine buying premade dumpling skins again. Water, unbleached flour, a pinch of salt, an egg, and cornstarch for dusting are all that’s needed to make the dough to form any number of wontons or spring roll dumplings. Mixed in a food processor to form a ball and left to rest, Nguyen explains that forming the small discs of dough can be easily done with a small wooden dowel and a tortilla press. She explained that by having the fresh dough, creating a seal is easier, as no water will be required as the glue, plus the dough will have more flexibility, therefore more forgiving of overfilling. Nguyen went through a quick tutorial over the different styles of folding dumplings, which are also shown in straightforward illustrations in her book, but stressed that it doesn’t have to be perfect, as no matter what the shape, it will still taste delicious and twice as satisfying knowing you made it yourself.

DIY dumpling skin tutorial - you can DO it! - Photos by Wasabi Prime

It was an inspiring experience, sampling the delicate flavors and textures of the Vietnamese-style dishes prepared by Monsoon East, as well as listening to Andrea Nguyen share the gospel of the humble, yet revered dumpling. Her book, Asian Dumplings, is both educational and a reminder that food doesn’t have to have an ivory tower mystique about it – these are foods that have been prepared for generations of people, by many with no formal training, simply a shared love of food and family. This is a great lesson to take away from the growing movement to make cooking more accessible again, reconnecting people to the ingredients and their own kitchens.

Beautiful tea paired with delicious food - Photo by Wasabi Prime

A great Wasabi Thanks to Andrea Nguyen for both her book and her inspiration to get me out of the habit of buying pre-made dumpling wrappers, Sophie and Eric Banh for hosting and preparing the amazing meal at Monsoon East, the team at Gruman & Nicoll for organizing such a lovely event, and special Wasabi thanks and appreciation to all the fantastic foodies, bloggers, writers, and Tweeters I got to meet at the event.

FoodTrek: Lunch With a Sprinkle of Salty Seattle

Since it's so close to Valentine's Day, the Prime wanted to continue to share the heart-shaped love for local bloggers. I was truly lucky and fortunate to be able to meet with the fabulous Salty Seattle, aka, Linda Miller Nicholson, who is nothing less than a true Foodie Force of Nature, and her blog is an inspiration to be aware of what we eat and to value the care in what we prepare for our loved ones.

So long, and thanks for all the fish -- it was tasty! - Photo by Wasabi Prime

A few weeks ago, I was blessed with a lunch invite to visit Madame Salty Seattle at her amazing and beautiful home. We chatted for hours over a divine lunch of seared tuna and her hearty, rich pasta e fagioli -- pasta and bean soup with homemade bacon and pasta. Yes, you heard that right -- homemade bacon! And a sprinkle of her own homemade salt, too!! You can read her post here, with all the tasty details. So much incredible talent and smarts -- you'd  be tempted cast the Evil Green-Eyed Monster of Envy, but it's impossible because Linda is so sweet, her blog is written with such self-awareness, and she has a sincere love and appreciation for all the blessings in life.

Lunch, wine, and orchids at Casa de Salty Seattle - Photos by Wasabi Prime

Linda's focused passion in the kitchen is for a good cause -- a happy, healthy family. She takes an involved interest in the preparation of foods so that her husband and wee one can enjoy incredible homecooked meals and sleep soundly in the knowledge that she keeps a vigil over the quality of ingredients that pass through her door. Inspired by living abroad in Italy, she and her husband became very familiar with an artisanal lifestyle that is actively involved with the meals that reach one's table.

True, not everyone has the schedule to bake bread every week or make pasta from scratch, but the power of Salty Seattle compels one to rethink the way one looks at eating. For the price of an extra bit of time, it really is worth it to prepare at least one ingredient for a dish from scratch. Whether it's learning to make homemade cheese, pickling vegetables from one's own garden, or just making stock, it's a wonderful sense of accomplishment and empowering to feel involved on such a granular level with a homecooked meal.

If there's truth in wine, it's to have a second glass! - Photos by Wasabi Prime

Probably the best lesson was a reminder that it's good to take the blogging lifestyle out of the computer and make it a point to meet a bloggy neighbor in the real world. It was a beautiful chance to get a glimpse of Linda's world and it was easy to understand why she's so inspired to share her passions, as she is surrounded by creativity and wonder every day. As I've had the chance to meet more individuals who are taking the time to invest in their talents, it really feels like there is an overall movement for people to seek out their bliss, and that is a comforting thing. Cheers and thanks to Linda and her blog, Salty Seattle -- a truly memorable and foodie-fabulous afternoon!

Mixed Plate: Tea With Radish and Wasabi

There's something wonderfully civilized about tea. Making it into a little event, complete with a good friend and teeny sandwiches makes it all the more special. Ms. Wasabi did her ladylike best to host a tea lunch with friend and fellow blogger, Ms. Radish and Rosé, and it was a delightful afternoon of sharing funny stories, happy memories, and trading thoughts on living la vida blogger. So raise a delicate cup with pinkie fingers up -- no wiping your face on the sleeve -- it's teatime with Radish and Wasabi... and yo, tuck that shirt in!

Tea and macaroons -- so freakin' charming, it hurts - Photo by Wasabi Prime

One of the greatest luxuries in life isn't in the material world -- no pimpin' houses, blinged-out dentistry, or exotic pets that will most likely attack you out of fatal irony. The most valuable asset is free time, and the luxury to spend it on simple pleasures. Life in a cubicle world definitely moved faster, the steady paycheck was really nice, but it felt like I was spending more money to essentially slow it down so that I could actually enjoy what little free time I had. Situations change, life happens, and the blessings show themselves. This was a nice opportunity to share an afternoon with a friend and to pull out my grandparents' vintage tea and dessert set from Japan that is so sadly underused. Brewing up several pots of Earl Grey tea, we chatted about cookbooks, movies, and all the little joys we were thankful to have.

In honor of Ms. Radish, I made sandwiches of toasted bread smeared with butter and layered with thin slices of radish and salt. Simply delicious and pure French countryside, all the things Ms. Radish loves and writes about in her adorable blog that features all her charming favorite things. Lovely macaroons are one of her favorite things as well, and she was a doll to bring little mini ones in a beautiful painted bowl -- an early and sweet Valentine's Day gift! It's Ms. Radish's most favorite holiday, so if you can, please drop by her blog on the 14th to send her pink heart Valentine wishes!

A bouquet of radishes -- elegant and edible! - Photos by Wasabi Prime

Along with butter and radish sandwiches, I made curried egg salad and cucumber sandwiches, because you can't have tea without those things. Don't ask me why, just ask the Queen, because I'm sure she digs them too when she's not chasing after her pack of little Corgi dogs. The combination of the savory crunch of radish and the creamy spice of curried eggs was a delicious pairing. I toasted the bread, but I don't think I'll do that next time because while it holds the shape nicely, it can do a savage number on the roof of one's mouth as you bite into them. Ouch. I think I was concerned that the bread would become too soggy from the ingredients, but the sandwiches were immediately om-nommed, so sogginess is clearly not a factor worth considering the next time I make these. Lesson learned.

Bacon brittle -- come on, you know you want some. Photos by Wasabi Prime

Served alongside the sandwiches were clementines and a special gift from Ms. Radish -- Sir Francis Bacon Peanut Brittle. Yeah, you heard that right -- bacon peanut brittle with a sly nod to Western philosophy! How foodie-pimp is that?? In a word, it's smoky. It doesn't feel like you're biting into a slab of bacon, but it's definitely got that hearty smoked flavor, paired with the caramel brittle. The packaging is brilliant and it comes in the perfect sparing amount, as it's easy for the strong flavor to just overwhelm after a few too many bites. It was a great salty-sweet addition to the sandwiches and fruit because, really, when is bacon a bad idea? Admittedly, Mr. Wasabi thought the flavor was a bit strong for his liking, but I think if the brittle was crushed into smaller bits and sprinkled over a creamy vanilla ice cream, it would balance it out nicely for even the most skeptical of palates. Bacon brittle vanilla milkshakes anyone? Maybe for another post.

I knew those tiered cake stands would come in handy - Photo by Wasabi Prime

We concluded our tea with cranberry orange scones, a gift from another dear friend of ours. Dabbed with a pat of rich, sweet brandy butter, it was the perfect indulgence to go with our last pot of Earl Grey. The whole afternoon was a reminder of how very grateful I am to have a good friend like Ms. Radish -- I knew her before I started Wasabi Prime and she's one of the people I credit as being the encouraging voice who helped inspire this blog's existence. She's been a longtime reader of blogs in general, and would share favorite posts over morning coffee, introducing me to this magical world. This is an open thank-you note to Ms. Radish, for her support, her positive influence, and for her generous and kind soul.

Something to note, her writing has gotten some local attention, as it well-deserves -- you can see her blog, Radish and Rosé, noted on the News section of the Heathman Hotel's Trellis website. It's one of her favorite local spots for breakfast, and she has much love for their freshly-made doughnuts. If you're in the Kirkland area for breakfast at Trellis, tell 'em Radish and Rosé sent you!

OMG a Recipe: Chicken Puttanesca, Making Good Girls Go Bad

Why do only the naughty ladies of the night get to enjoy a puttanesca sauce? The story behind pasta puttanesca is that it was a simple-to-make sauce comprised of pantry staples, supposedly made by prostitutes between their clients' visits, because of its quick preparation time and inexpensive ingredients. If this is true, I must say the working girls of Italy knew their business because it's a delicious combination of flavors that makes a good girl wanna go bad. Well, not totally bad -- this version of puttanesca has the sauce made with chicken, served over a bed of roasted cauliflower puree; probably a little more involved than the original recipe. We'll just call this one the Heidi Fleiss of Chicken Puttanesca.

So delicious, this dish doesn't need to charge by the hour - Photo by Wasabi Prime

The obvious question is: where's the heck's the pasta? We are still the annoyingly reduced-carb couple, Mr. Wasabi and I. We indulge in bready, pasta goodness once in a while, more as a treat, but if nothing else, I will say this way of eating has made a more resourceful cook out of me. I could have made this dish more traditional and made a bed of polenta for the chicken to sit upon, but a puree of cauliflower seemed a more carb-conscious choice, plus I had been looking for a reason to be creative with cauliflower.

Cauliflower - not as boring as you'd think - Photos by Wasabi Prime

Cauliflower can often be overlooked, which is a shame, as it's a versatile ingredient, roasts up nicely with a nutty finish, and can be a less starchy and more vitamin-rich alternative to a potato. It's also wicked-cheap at the grocery store and keeps for a while in the crisper drawer of the refrigerator. For the side dish, I removed the green stems of two heads of cauliflower and cut everything down into small, relatively equal-sized pieces, and tossed with oil and herbed salt so they would roast evenly in the oven. A couple of garlic cloves were also added, so they could caramelize. Once softened and slightly browned, everything was promptly buzzed down with some milk and shredded asiago cheese in a blender. It was easier to keep the consistency loose, so the blender could churn through everything and pour smoothly into the plates.

Do not fear the anchovy -- they come in peace. And small pieces. - Photos by Wasabi Prime

Yes, there's anchovies in this. Don't be scared. They won't bite, I promise. I was given a little jar of Crown Prince anchovies by a friend, and these little guys really do add a savory, rich flavor to things, whether it's in sauces or something as basic as a chicken Caesar salad. The wee bitty filets, chopped up small, literally melt into the sauce, giving it a salty richness that's not at all fishy if you're just adding one. Puttanesca sauce traditionally includes these, capers, chopped olives, garlic and tomatoes. It makes for a perfect pantry/MacGyver meal, as much of these items are available in most cupboards.

As for the chicken, breast meat was split lengthwise and pounded flat into paillards, lightly seasoned with salt and pepper, seared in the pan with some butter. Once browned, the chicken was removed and the pan was deglazed by the making of the puttanesca sauce, giving this the one-pan meal gold star of approval. The chicken was added back in once the sauce was reduced, so that it could absorb the sauce's heavy flavor.

For the sake of food blogging, the cauliflower puree was poured into an artful little pool and the chicken and sauce was layered on top, with a final sprinkle of chopped parsley and asiago cheese. I guarantee it doesn't need much fussing, as the first tasting of this in an artful plating was just as rich and delicious as when it was eaten as a leftover out of some Tupperware. This dish could easily be modified with using pasta instead of the cauliflower puree, but if you have a chance to make this side dish, you'll find it's creamy, delicious rewards are definitely worth the preparation time.

Nice Girls' Chicken Puttanesca
(serves 4 on its own, 6 if you have the cauliflower puree)

2 chicken breasts, split lengthwise and pounded flat, cut into 6 small pieces
2 14.5 oz cans of chopped stewed tomatoes
1 cup of chopped kalamata olives, pits removed
3 cloves of garlic, minced
2 teaspoons capers, chopped
1 whole anchovy fillet, minced
1 tablespoon of butter for browning chicken
salt and pepper for seasoning chicken
minced parsley for garnish
1/4 to a 1/2 cup of shredded asiago or parmesan cheese to finish

Heat a large pan on medium high over stove and melt butter. Sprinkle each flattened piece of chicken breast with salt and pepper, and cook in batches, browning each side of the chicken until mostly done. Set the chicken aside, lower the heat of the burner to medium, and add the cans of chopped tomatoes to deglaze the pan. Use a wooden spoon or spatula to scrape up the brown bits. Let the heat reduce the liquid of the tomatoes down for five to ten minutes and add in the chopped olives and minced garlic and anchovy fillet. Stir the sauce for several minutes, letting the liquid continue to reduce. When the sauce is thickened, add the chicken back in, nestling it into the sauce, and let it sit on a low temperature for a few minutes to let flavors combine. Sprinkle with the shredded cheese and parsley before serving.

Creamy Roasted Cauliflower and Garlic Puree
(serves 6 as a side dish)

2 heads of cauliflower, stems removed, and cut into bite-sized pieces
2 tblsp of olive oil, 1 tsp salt, 1 tsp pepper to flavor cauliflower
2 cloves of garlic (more if you want to keep the vampires away)

1 1/2 cup warmed milk (skim is fine, but whole milk is better)
1 cup shredded asiago cheese
salt and pepper to taste
Chopped parsley for garnish

Preheat oven to 375 degrees Fahrenheit. Toss garlic cloves and cauliflower pieces with olive oil, salt and pepper, and spread out onto two baking sheets. Place in oven and check every few minutes to make sure oil is not burning. After fifteen minutes, remove the trays of cauliflower and toss pieces to get an even browning on the pieces. Place back in oven for another ten to fifteen minutes. When the cauliflower and garlic are fork-tender, remove from oven.

Use a blender to slowly puree the hot cauliflower and garlic in batches. Drizzle in the warmed milk to help the blender go through the roasted vegetables. Be patient, it may take a few minutes. Add in the shredded cheese in batches so everything blends together and the cheese has a chance to melt down. Sprinkle in salt and pepper to taste; the cheese is salty, so it may not need much seasoning. The finished mixture should have the consistency of a thick cake batter. Serve as a side dish, sprinkled with chopped parsley.

So delicious, you won't miss the pasta! - Photos by Wasabi Prime

OMG a Recipe: Asian Invasion

Being a person of the Asian persuasion, aside from being able to make bad jokes like that, one's notion of comfort foods can be a little different from the usual meat n' potatoes variety. After months of buttery holiday dishes, I start to crave the familiar spicy/sweet/sour triple-header of Asian flavors. Usually I end up going on a sodium-addled miso soup binge for two weeks, but this time, the Wasabi Prime kitchen turned towards a Thai-inspired direction, making a variety of peanut sauce stir-fry dishes using leftover meat and vegetables, and trying my hand at a pot of tom yum gai, a coconut chicken soup.

Putting the "yum" in tom yum gai - Photo by Wasabi Prime

One of the reasons I particularly enjoy Thai food is the mix of strong ingredients -- there's no messing about with this cuisine; be prepared to run wild in Flavor Country. Without knowing exactly what to cook, as long as I have some basics like fresh garlic, ginger, cilantro, limes, soy sauce, coconut milk, and fish sauce, it's relatively easy to throw something Thai-inspired together. A crisper drawer of broccoli, root vegetables like carrots and parsnips, and a pantry always stocked with onions was a good vegetable base for a stir-fry. We still had a large hunk of roasted pork tenderloin leftover from the holidays, and since its seasoning was mild, it could be sliced thin and thrown into a different cuisine without any flavor funk. To accompany the stir-fry dishes, a simple tofu pad thai was made using the remainder of a leftover store-bought sauce by Por Kwan  that I get at Uwajimaya, and then a pot of the tom yum soup. For a week, we had a combination of about four different dishes where a lot of the same flavors and ingredients were used.

When Pad Thai Met Stir Fry - Photos by Wasabi Prime

From the wide range of vegetables and leftover meat, two leftover stir-fry dishes were created for separate meals, using a similar sauce. For one stir-fry, it was a spicy and sour sauce cooked with root vegetables and the leftover pork. For the second stir-fry, it was long strips of broccoli, peanuts, and leftover pork tossed with a spicy peanut sauce. I added ingredients like tofu and water chestnuts between the two stir-fry dishes, but really, this is an "anything goes" way of cooking, and you can make whatever mixture of vegetables and meat you prefer.

The base of this flexible sauce is as follows:

1/4 cup chicken, beef broth or water
1/4 cup reduced sodium soy sauce
Juice from 1/2 of a lime, about a tablespoon's worth
1/2 teaspoon/barely a splash of fish sauce
1 tsp finely-chopped ginger
1 tsp finely-chopped garlic
1 tsp sriracha -- more if you like it extra-spicy

Behind Door Number 1: Spicy/Sour - Photo by Wasabi Prime

For a spicy, sour sauce, add an extra teaspoon of rice wine vinegar and pour over a mixture of sizzling vegetables and meat in a wok or pan. Make a slurry of corn starch to thicken, and serve with fresh bean sprouts, chopped cilantro, and sesame seeds.

Behind Door Number 2: Spicy/Creamy - Photo by Wasabi Prime

For a creamy peanut sauce, add a 1/2 cup of unsweetened peanut butter to the base sauce, microwave to soften, so the peanut butter can incorporate with the wet ingredients, and pour over the cooking vegetables and meat in the wok or pan. The peanut butter will act like a thickener and keep the sauce from being too watery. Sprinkle with chopped peanuts and cilantro before serving.

Making up a pot of tom yum gai is a more flavorful alternative to chicken noodle soup on a cold day. I happened to have made a recent pot of chicken broth, so this pot of tom yum gai had that little extra bit of homemade love, along with chicken bits scraped off the simmered bones. The combination of creamy coconut milk and the savory, sour broth both warms the belly and is an especially nice kick if you're struggling through a head cold. I would never claim that this is the ultimate traditional way of making tom yum gai; this recipe was put together based on seeing what others have done and making adjustments for a soup designed for weeknight cooking.

Tom Yum Gai (making it the Wasabi Prime weeknight way)
(6-8 main servings or 10-12 side servings)

For the soup:
48 oz chicken broth (homemade if you got it, but store-bought is fine)
2 cans of 13.5 oz coconut milk
4 tblsp fresh-squeezed lime juice (about 1 1/2 limes' worth)
3 tblsp fish sauce
2 lemongrass stalks, split/crushed
1 tsp fresh ginger root, finely grated

Soup ingredients:
14 oz of firm tofu, drained and cut into small cubes
2 cups cleaned/quartered button mushrooms
1 cup shredded precooked chicken
8 oz canned sliced bamboo shoots
2 whole serrano chiles, thinly sliced (optional if you want extra spice)
Chopped cilantro

Bring the chicken stock, coconut milk and fish sauce to a simmer in a large pot. Add the ginger, lemongrass and lime juice once soup is simmering. Stir to combine ingredients and taste soup periodically to see if it needs more fish sauce to deepen flavor. Can fish out the lemongrass stalks or leave in to continue flavoring the soup -- just don't eat it! Add the solid ingredients -- tofu, chicken, bamboo and mushrooms. These just need to simmer with the soup for a few minutes, to get to temperature. Add the chiles and the cilantro last, right before serving, so they keep their color and fresh flavor.

Gettin' freshy-fresh with Thai-inspired dishes - Photos by Wasabi Prime