OMG a Recipe: Gin, Tea and Anne Marie

There's nothing wrong with having a civilized cocktail now and then, right? Maybe two..? The Prime was thankful to be given a bottle of the new Beefeater 24 London Dry Gin to sample and get all amateur mixologist with. The resulting experiments were both delicious and as the British like to say, truly capitol! So, cheerio and away we go on our magical gin-tastic journey!

Meet sweet little Anne Marie - she's pretty, but she packs a PUNCH! - Photo by Wasabi Prime

So what makes this gin so unique? Beefeater 24's tale explains that it took a full day -- hence the "24" in the name -- for the gin to acquire its distinctive flavors of Japanese Sencha and Chinese Green teas. They were steeped in the gin, releasing their aromatic botannicals before the spirit was finally distilled. This extra layer of flavors adds a more heady fragrance to the gin, and while it's fine with a bit of lime and tonic, the complexity works better with a variety of flavors, like different kinds of citrus and herbals like sage or rosemary. It still has that woodsy pine botannical typical of gin, but with the added teas, it makes the flavor more delicate and out of a lack of a better word, fancy. But not in a bad way. The bottle design reflects this dressy layer of fancy-ness, with its beautiful floral textures, the crimson-dyed bottom that reflects a dramatic red hue, and if you look very closely, you can find a raven holding a key, representing the old tale that when the ravens that roost in the Tower of London leave, the monarchy will fall. I won't tell you exactly where the raven is, but the photo can give you a hint...

Feed the birds... tuppins a bag. See if you can find the birdy on your gin bottle! - Photos by Wasabi Prime

I was given a list of cocktail recipes to try out and the English Breakfast seemed a befitting drink to christen the new bottle of gin. This requires a little bit of prep, as the gin needs to be infused with English Breakfast Tea before mixing the cocktail. I let a tea bag of English Breakfast -- basically a black tea -- cold steep in about a cup's worth of the Beefeater 24. I let it sit for about an hour, but I think if I were to do this again, I'd cut the time by half or dilute it with the un-infused gin, just so the tea wasn't too overpowering with the other flavors. It's got both the sweetness and citrus kick of orange marmalade, which made for a great drink ingredient, as long as you strain out the pulpy bits before serving. I opted not to do the egg white foam, mostly because I knew my arm would feel like falling off if I tried to shake it the way the pros do, to get that perfect, creamy foam finish. Curse my short, stubby arms!! But the cocktail was nicely balanced and serving it in a pretty teacup makes you feel like less of a lush having one of these before noon. Yes, I used way too big of a garnish, as I don't have a zester that produces the elegant curls, so apologies for the giant wedge!

English Breakfast
1 3/4 oz English Breakfast Tea infused Beefeater 24
3/4 oz fresh lemon juice
3/4 oz pasteurized egg white (optional)
1/4 oz sugar syrup
1 spoon of marmalade (about half a tablespoon)
Shake and strain into a chilled glass (either a tea cup or cocktail glass) and garnish with a zested orange peel.

This ain't Earl Grey - Photo by Wasabi Prime

As to the matter of the second drink, it's the lavender-dressed photo at the top of the post. It wasn't in the list of cocktail recipes to try, I put this one together myself with my own Wasabi hands. It took cues from the other recipes that infused the gin with tea. For this one, I infused the gin with some chamomile, a less heavy tea with a more light, flowery taste. Where the English Breakfast infused gin had more of a caramel color, the chamomile left the tea with a lemony amber hue. This cocktail is girlish and springtime-fresh, taking flavor cues from the chamomile with a dash of lavender infused simple syrup, and rounding it out with the sweetness of St. Germain's elderflower liqueur. As to the origin of the name, at the risk of being placed number one with a bullet on the Bad Influence list, it's named after the soon-to-be-born daughter of a good friend whose supply of lavender from her garden gives this drink its intensely floral notes. Good Parent of the Year I'll never be, naming a cocktail after a baby, but it's an ode to the babymama who appreciates all these flavors and provided the key ingredient for this drink.

Anne Marie Tea Blossom
1 1/2 oz chamomile infused Beefeater 24 gin
1 oz St. Germain elderflower liqueur
1/2 oz fresh lemon juice
1/4 oz lavender infused simple syrup
Shake and straing into a chilled cocktail glass, rimmed with superfine sugar and a light sprinkle of dried lavender buds to garnish.

Enjoying a cuppa tea (and gin) with Beefeater 24 - Photos by Wasabi Prime

Much Wasabi Thanks to Beefeater for letting me play mad mixologist in Wasabi Kitchen Stadium, and getting a chance to sample this lovely new spirit.

FoodTrek: Belgianfest, Part Deux

The Wasabi Weekend consisted of two things: beer, beer, more beer, and some fire and dry ice action at a home show. This is truly living the high life, and I'm not talkin' Millertime. January for Washington beer lovers means one thing: Belgianfest. It's like the ringing of the seasonal beer festival bell, asking everyone's livers if they're ready to rumble, but in a creative, beer-making mad-scientist sort of way. Cheers to 2011, let the beer season begin!

My crew who digs the brew - Photo by Wasabi Prime

This is only the second year Washington Beer Commission has produced Belgianfest. Last year's premiere festival was held at the very cool Georgetown Studios, the old Rainier bottling plant in south Seattle. This year they moved up north to the Sandpoint neighborhood, to Belgianize the Warren G. Magnuson Park. It's a building in a large community center area that looked like it was once a military housing area. There's tons of great old buildings in and around Seattle, and this one had some nice character to it, even though we went to the evening session, so it was hard to really get a full appreciation of its details. Belgianfest 2011 was held in a large, open building that was lined with over 24 Washington brewers trying their hand at Belgian-style beers.

Booth decor from Redhook and Scuttlebutt - Photos by Wasabi Prime

I don't want to bore you with too much beer nerd info, as I know not everyone perusing through this post is dying to know the sordid details of the life and times of the brettanomyces bacteria that makes the beer distinctively Belgian. Beyond the land of microbes, when Washington brewers get together and concoct Belgian-style beers, they're just that: Belgian-style. They're doing creative riffs on classic recipes, usually keeping the beers within the flavor profiles of what local beer drinkers enjoy, which is to say hops, hops and more hops. OK, it's not just hops, but let's face it, Washingtonians have much Thug Life Love for IPAs. The Belgianfest gives brewers a chance to make small batches that lets the Belgian "brett" yeast do its thing, mixing different varieties of hops, and with playing around with methods like letting the beer age in wine barrels and flavoring it with unique ingredients like cocoa nibs, oak chips and spices. Most of the beers being shown at Belgianfest aren't available year-round and were likely brewed just for this festival, so it's a great opportunity to really beer-nerd it out with truly one of a kind beers.

Next beer festival, make it a point to chat with these folks - they are awesome! - Photos by Wasabi Prime

As for the beers themselves - my favorites still stand. I always have much brewski love for Black Raven Brewery. They earned many a token for return trips to sample their Pour Les Oiseaux (For the Birds) farmhouse ale/saison, which had a lovely complex flavor that was light and refreshing, as well as a cask version of their La Petite Mort, a festival favorite that's in the style of an Abbey strong brown ale, with the flavor of the rum soaked oak chips and dried figs that perfume the beer with a deep richness. I made sure to imbibe the Issaquah Brewhouse's cask Menage-a-Frog, a Belgian-style Trippel that is dry-hopped and had an incredible grapefruit, citrus aroma and flavor. Yes, it's a punch to the tastebuds, but in all the right ways. This is the beer you pay good money to beat you up. Snipes Mountain Brewery, always a solid team of brewers, brought their Twangzister #3, a three year old Belgian strong that was aged in a bourbon barrel and flavored with cherries. Personally, I like the unusual mixes -- none of these could really qualify as a true, pure Belgian beer, given its creative zigs and zags with methods and ingredients, but who cares? I'm a fan of flavor, and to quoth the LOLCats, these beers haz a flavor.

Another thing I like about these beer festivals is the chance to talk with the brewers themselves. They're all cool people with a playful, off-kilter sense of humor. Imagine an artist colony, but with beer. It goes without saying that their beers qualify as tasty frosty beverages, but if you have a chance to chat with the folks at Scuttlebutt, Two Beers Brewing Co., Georgetown or Naked City, they're especially nice folks. I got a chance to chat with Tom Handy of Paradise Creek Brewery, one of the newer breweries to join the Washington family. They're based out of Pullman, in Eastern Washington,. They of course hold a special place in the Wasabi household, as that's where Mr. Wasabi went to Washington State University in Pullman and remembers living right across from the Old Post Office, which is now the home of Paradise Creek. I sampled both their Belgian Wit and their Dunkel - the Wit was a very light, springtime beer, great for the hot summers in the Palouse, and the Dunkel was a flavorful but not too heavy beer, befitting a chilly winter night.
Come on, Wasabi -- is there anything that isn't perfect about these beer festivals? Aside from the fact that your palate is likely hosed by the seventh or eighth tasting, these events are so popular, you have to hit your favorites right off the bat, as soon as the event starts. There is no "fashionably late" at a beer festival -- if something's popular, it may run out early or it's just going to be too crowded to get to the tasting table. I wish I could say you get to savor each glass, but it gets harder as the night wears on because the event is so popular and the crowd gets overwhelming. I went with a group of beer friends, which was great, as even if I didn't get a full pour of a beer, everyone was cootie-free and we shared sips just to get a try of a particular beer. Don't wear anything that needs dry-cleaning, keep your good humor on your sleeve because you will be inadvertently bumped or stumbled-into by (possibly inebriated) passerbys, and take on the Washingtonian zen attitude of "be cool, man."  Follow these simple rules and you will enjoy the delightful madness that is a beer festival. See all you beer fans soon for Cask Fest coming up in April!

If it's Saturday, it must be Belgiumfest - Photos by Wasabi Prime

Mixed Plate: Coffee and Brinner on a Midwinter's Night

Breakfast for Dinner equals...Brinner. It's a fact. It's like New Math, it's so factual. And I highly recommend it. You  know what else I recommend? Someone else making it. On a particularly brisk winter's night (and by brisk I mean freakin' freezing), Mr. Wasabi rolled up his sleeves and cooked up a simple, but elegant dinner of pancakes, bacon and eggs. Brinner, it's what's for Dinner.

Baby, it's oh-so-cold outside - Photo by Wasabi Prime

We were chillin' like a villain with Bob Dylan, it was so cold. The icicles were forming on the trees and it's a nice change of pace from complicated festive meals to have something as simple as eggs n' bacon for dinner. I first heard about Brinner from the television series Scrubs, and I don't know if they made it up, but it's a pretty good idea. Honestly, when does a nice hearty breakfast not totally hit the spot? There's a reason why Dennys serves their Grand Slams twenty four-seven. And it's not complicated because you figure, most kitchens will likely have the basics -- eggs and milk, along with the core baking ingredients like flour and baking soda. Or just a big box of Bisquick you bought on your last Costco trip thinking, "Oh yeah, I'll go through this." So what if the box is stamped "good until 2005." It's dry goods. It's probably fine...?

Mr. Wasabi has ample poms and brinner-making talents - Photos by Wasabi Prime

For the rest of us who don't have the giant monolith of Bisquick, you can find a basic pancake batter mix online; I recommend hitting up the usual suspects like Epicurious.com. I'm not even going to try and guess where the recipes came from, since Mr. Wasabi was the ringleader behind this meal and I was extremely grateful for that. When you're cooking almost every meal, it's such a nice thing to have someone prepare something for you. Plus it really was flippin' cold outside, so hot pancakes sounded incredibly good, especially when they've got a hearty sear from bacon fat! Apparently Brock reserved the pan drippings after cooking the bacon and didn't waste a delicious drop.

Turkish coffee is less of a Caf-Pow, and more of a Caf-KO - Photos by Wasabi Prime

Breakfast and/or Brinner is not complete without coffee. We've been fawning over our latest new addition to the kitchen gadget gang -- a pretty brass Turkish coffee mill from -- of all places -- the land of Turkey. Our friend Ms. SJBe returned from her latest global jaunt and returned with spices and all the jewels of Araby. Well, maybe not that exactly, but I'm doubtless she joined the ranks of most holiday travelers who got jiggy with TSA folks at the airports. To that, all I can say is, I hope they at least buy you dinner before the rubber gloves come on.

Turkish coffee is particularly nice if you're not a big coffee drinker but a big legalized stimulant fan. It's so sweet, it's really like a dessert drink, and the stuff is literally rocket fuel, packing the punch of a steel fist, but in a velvet glove. It's sparingly served in a small demitasse cup, like a shot of espresso. A bit like the analog version of espresso, except instead of the java jolt being extracted through steam, Turkish coffee is superfine grounds percolating in hot water just like regular coffee, but the grounds are allowed to settle before drinking. I don't have the method down-pat, as Mr. Wasabi makes it, but you can peek here to see how people on WikiHow make it. The intake method of Turkish coffee lends itself more to slow, relaxed sipping and not shotgunning the little cup back like a Roman fratboy, otherwise you'll get a mouthful of superfine coffee sludge. We can learn a lot from the Turks. Sit with your supercharged, supersweetened coffee. Enjoy. And then wait patiently for the caffeine to let your mind part the fabric of time, space and dimension.

It's still cold and Indy still begs for Brinner - Photos by Wasabi Prime

FoodTrek: The Days of Wine and Whiskey in Woodinville

For those who are familiar with the area, it's an understatement to say that the city of Woodinville has just a few wineries and tasting rooms. You can't drive very far on a weekend without seeing great clusters of signs offering wine tastings (there's even a mead place or two!), but did you also know there's a couple of distilleries? The Prime put on her wine n' whiskey goggles recently and took on the very difficult task of sampling some local wine and spirits from Elsom Cellars and the Woodinville Whiskey Company. Oh, the great pains I take, slaving away for this blog!!!!!!

Welcome to Elsom, saddle up to the bar for a taste of Washington - Photo by Wasabi Prime

If you're a Washington State n00b, Woodinville is a city about forty minutes east of Seattle (minus traffic; if traveling east during rush hour, double that and breathe deeply as you sit in the parking lot that is 520). I've mentioned this city several times on the blog, usually regarding other local wineries as there are quite a few. The latest to add to the Wasabi Winelist is Elsom Cellars. It's a family business, crafted with love by Jody and John Elsom, who were on-hand at their recent 2008 release party, where three of their very hearty reds were premiered: 2008 Lewis Vineyard Cab Sauvignon, 2008 Malbec and the 2008 Isabella Columbia Valley Red. I'm not a wine-nerd, I can come up with some official-sounding terms, but at the end of the day, if I like something, I just like it. And I liked that these were wines had a hearty presence -- not to offend any vegetarians, but these were downright meaty! You definitely wanted a big steak with the Cab Sauvignon and I thought the Isabella was almost a little peppery, so I wanted to enjoy that with something comforting and rich, like a lamb burger. Sampling the wines, the best description was that they were definitely Washington wines -- we ain't shy with our flavor and the love of a good red.

Ain't no party like a West Coast wine party and the West Coast wine party don't stop - Photos by Wasabi Prime

I attended the release with my friend and wine aficionado, Ms. Radish. If you know bloggers, we're usually one of the first to show up to anything because in our minds, we're thinking: pictures. Much appreciation to the Elsom crew for letting us wander and take photos before the party hit full swing. They had the lovely Melissa Peterman of Honey Bee Sting cater the event, offering the exact things you'd want to enjoy with wine -- rich, flavorful dried fruits, assortments of cheese and savory nuts. When you try their reds, you really do wish you were on a picnic out in the Tuscan sun, with a basket of all those rustic goodies, along with a heavy-crusted bread you just tear with your hands. Is that even a wine term? A tear-the-food-and-eat-with-your-hands kind of wine? I'll never be a sommelier, but that's what I thought when sampling the food with the wine.

Not just for show, they really do make wine here. For reals. - Photos by Wasabi Prime

Elsom's space is great -- cool marbletop tasting bar, heavy wood furniture and a little sitting area of plush seats, with the backdrop of the winery in all its glory. You see the barrels and equipment, and you get that this is a functional space, which I love. One of the things I like about the smaller wineries like this is that you never forget that they are getting the work done right there. Independent wineries like Elsom are just that -- independent, usually family-run, and it's always powered by a passion for good product. They also have a wine club where membership is free -- a lot of other wineries offer the same, but with a joining cost, so this is especially nice. You get a 10% discount on every bottle, 20% discount on a case or more, you choose amounts ranging from a half to two cases of wine, and you get on the list for additional discounts and events. There's no direct signup on the site, but their contact page should get you in touch if you want to sign up.

My intrepid liver and I kept exploring Woodinville (don't worry, Mom, it was on a separate night), and found my way to the Whiskey After Dark event at the newly-opened Woodinville Whiskey Company.

A little hair of the White Dog, presented by owner Orlin Sorensen - Photo by Wasabi Prime

This event was an opportunity to sample both their Peabody Jones Vodka and Headlong White Dog Whiskey -- both organic, so you can unleash the Kraken, with nature's blessing. I know what you're thinking or shouting to the screen right now: "Vodka, I get -- but white whiskey?!" Woodinville Whiskey Co. recently opened, as in just last year, so these are literally newborn spirits. White Dog is made using a whiskey bourbon mash recipe, so it has all the elements of the corn and grains, distilled through their beautiful copper stills that made me think of saxophones, but it's not yet barrel-aged, which will further develop those distinctive flavor notes of  smoky caramel and vanilla, along with giving it that signature golden hue. That's not to say it's not flavorful -- upon sampling White Dog, it was a bit like having a reposado tequila, with a young, lightly floral flavor, tasting a bit like banana. Have no fear, they have their whiskey aging in white oak barrels, but their White Dog is a unique chance to peer (and taste) into the distilling process and see how whiskey is made.

Knowledge is Power from master distiller David Pickerell - Photos by Wasabi Prime

The Whiskey Jedi Master guiding their spirits along is David Pickerell, whose career as a master distiller spans over a decade. He's graced the delicious halls of Maker's Mark working his Whiskey-Fu skills along with an understanding of chemical science, and now works with Woodinville Whiskey Co., mentoring the development of these new spirits with owners Orlin Sorensen and David Carlile. Over the weekend, David Pickerell was the star attraction of a presentation over the whiskey making process, going into great detail over the differences between whiskey and bourbon, dispelling myths, and the significance of ten seconds in the char of a barrel. You wouldn't think a few seconds of extra flame on a white oak barrel would make a difference, but Pickerell went into great detail over how he specifies 30 second char, not a "number 3" barrel when he's visiting his cooper. And he had a great way of describing the aging process of whiskey in a barrel, comparing it to a steeping tea bag. Since wood is porous, it can take in all the elements of the air and temperature around it, even as it's giving off its water and alcohol, furthering the aging process of the whiskey. I particularly liked the comparision, as it was a nice visual. I always think of barrels as hard and unyielding, but I realize they were living things, still vital with the active spirit within, breathing in and out.

Big Trouble in Little Woodinville - Photos by Wasabi Prime

I think I woke up with a knowledge hangover from the Whiskey After Dark event. So much information, and it was all fascinating, so I can't wait for another bender, hearing about the myth and facts of distilled spirits. Woodinville Whiskey Company will be having more events like this in the spring, so keep an eye out on their website. They've got a beautiful tasting room open to visitors, so definitely head out east for a sip of their vodka and whiskey, and  just to see their stills in person, as they are just beautiful. It's a rare treat to see a small craft distillery in its early stages, releasing young spirits that really "make their bones," as it were, proving that even without the barrel age, the "white" whiskey has complex flavor notes and truly embodies the spirit of promise.

FoodTrek: Friuli, You Had Me at "Buon Giorno"

My tastebuds went on a tour of Italy recently, without even leaving the state! I had the opportunity to visit Il Fornaio in downtown Seattle to sample one of their special regionally-themed Festa Regionale dinners that they will be holding periodically throughout the year. This particular dinner was inspired by Friuli-Venezia Giulia, a region of Italy in the northeastern corner of its "boot," featuring hearty, comforting foods that were perfect for cutting the chill of a wintery January.

Fresh pasta was my favorite at Il Fornaio - Photo by Wasabi Prime

Il Fornaio has been in Seattle since 1998, as both a restaurant and bakery, and its origins as a bakery dates back as far as the early 1970s in Italy before it made its way to the States in the early 80's as artisanal baked items. Now it's known for being a family of restaurants as much as for its breads and pastries, and their Festa Regionale dinner series seeks to bring its American patrons with them, back to its Italian roots, introducing dishes that incorporate familiar flavors with regional ingredients and preparation. Special dinners like these are especially nice to take advantage of, as they offer unique items not always offered on their standard menu, and best of all, the tasting menu allows you to enjoy multiple things, versus committing to a single entree. The greatest enjoyment of being at a restaurant is having a menu full of choices before you, so why not take advantage of special small-portion, multi-course menus like this and have a bit of everything?

Chef Franz Junga presenting the many dishes from Taste of Friuli dinner - Photos by Wasabi Prime

Chef Franz Junga was on-hand to introduce the menu and answer questions about the dishes prepared. Wines for the Taste of Friuli menu were paired with each course, representing different vintages from the region. The wines were nicely paired with each selection from the tasting menu, which included a starter of zuppa di fagioli e bietole, a creamy cannellini bean soup with winter vegetables, with an insalata di pere al formaggio, a pear salad with mixed greens, gorgonzola and pecans. This was followed by a pasta course of ravioli d'anatra agli asparagi, ravioli filled with shreds of duck and prosciutto, covered in a creamy sauce with asparagus, and gnocchi alla Friulana, dumplings made from potato tossed in a creamy tomato sauce with sausage, mushrooms and onions. This was followed up by gamberoni alla busara con spaghetti, a giant prawn seasoned and seared, served with a rich caper, garlic and brandy sauce over pasta, and filetto di branzino alla greca, a grilled fillet of wild seabass in a tart tomato sauce with olives and capers, and sauteed spinach. The dessert was tortino di mele con gelato al rum, a crisp apple tart full of walnuts, raisins and pine nuts, and a creamy scoop of rum raisin gelato.

Sweet finish to the meal and don't forget to try their lemon olive oil - Photos by Wasabi Prime

Yes, even for a tasting menu of smaller portions, it's quite a bit of food, but I think that's the way to really savor the restaurant experience. The multiple courses give you time to really get to know each dish and savor each bite. All the items reflected the comfort of cold-weather foods, with their hearty sauces and strong flavors. The pasta course was my favorite, as they make their pasta sheets and gnocchi fresh in their kitchen, and you can taste the difference. Very tender and delicate, especially the ravioli, as they used a creamy sauce that simply dressed the little parcels without overwhelming it. The savory filling of duck and prosciutto were a great combination; rich, salty flavor with a creamy, slow-cooked consistency. Gnocchi is a big favorite of mine; I have a hard time making it right at home without them turning into super bouncy-balls of rubber, and the gnocchi served had the pillowy-light, almost sponge-like texture of  how these Italian potato dough dumplings should be. I liked that these dishes felt like the things people in the Friuli region would eat; nothing overdone, no squeeze bottles of fussy sauces or cages of spun sugar, simply what's available and what the people enjoy.

The January tasting menu has sadly ended as of the 16th, but they've chosen 11 more regions to showcase thru December -- their site has the listings and dates. And for those passing by the downtown Seattle Il Fornaio after work, check out their happy hour from 4:30 to 6:30; it's one of the best-known spots as they offer complimentary antipasti and pizza! Don't forget to try their lemon-infused olive oil -- perfect for dipping some of their bakery bread in, or a drizzle over a salad.

A Wasabi Mille Grazie to Chef Junga and the team at Il Fornaio for putting on such a beautiful dinner. Looking forward to touring other regions throughout the year!

Mixed Plate: First Shameless Plug of the Year - and oh yes, DESSERT!

It's still cold and heavy sweater-friendly weather, so why not have a bit of dessert before bikini weather comes a-calling? And what goes better with a tasty dessert than... a new magazine. Yes, indeedy, it's the first Utterly Shameless Plug of 2011 (enter generic Ren-Fair announcement music here): if you live in or around the Seattle Metro area, pick up  your Jan/Feb copy of 425 Magazine. I've got an article with sweeeeeeeet, sweet desserts listed for your sugartoothed pleasure.

Chocolate dessert from Barking Frog, paired with suggested reading material - Photo by Wasabi Prime

This is actually a "director's cut" of the article -- I just wanted to show a couple of the photos that didn't make the final edit, which is totally understandable, as it's a pretty full issue. And you should get a copy for no other reason than checking out the insanely adorable wedding photos of this couple, Kara and Brandon, who did this beautifully clever vintage/country-themed wedding. I don't know these people, but I really wish I did because their wedding was so. freaking. cute. And I've become somewhat blerg over weddings in my granny-like pragmatic tendencies -- I was completely in love with how thoughtful theirs looked.

But I digress -- I wanted to show off a couple of the photos of this amazing beet and chili-infused chocolate dessert that's served at the Barking Frog in Woodinville. The color is amazing, no? It inspires me to use beets more, in both sweet and savory dishes, despite its tendency to make your kitchen utensils look like a Barbie World. The dessert's flavor is outstanding, as there's just the right mix of sweet and heat. I also wanted to show a photo of the runaway peacock from the neighboring Chateau Ste. Michelle winery across the road. He was hanging around the window when I was shooting photos. He kept peering into the window, as if to say, "Save some for me, Wasabi!"

The other photo is of the delicious salted caramels from Purple Cafe. These were from the Woodinville location, but they serve them at all their restaurants. I've never been a huge sherry or port drinker, but with these, I can't have them without a little glass of either. With Valentine's Day coming up, I see a gift box order of these in my future.

Peacock wants dessert! - Photos by Wasabi Prime

UnRecipe: Comforting Foods for a Cold Winter's Night

I know I was complaining over the overindulgence of holiday foods recently, but I will say one of the nice things about winter is how extra-delicious comfort foods become when it's cold outside. Old Man Winter has definitely come home to roost in our neck of the woods for a while, so I've been making a few winter favorites.

Meatballs sans spaghetti - Photo by Wasabi Prime

I have much love for spaghetti and meatballs and my workaround to limit our pasta intake is to make it more traditional and just have meatballs. My last craving for meat-a-balls had me rummaging through our pantry and freezer. I always have ground turkey in the deep freeze and with enough seasoning and chopped garlic, you can make them pretty flavorful. I roll them extra-big, sear the meatballs in a skillet just to get a light crust, remove while I make a basic marinara sauce in the same skillet and add the balls o'meat into the sauce so they can braise the rest of the way. It makes for really tender meatballs and it makes me wish my meatloaf turned out that good. Smother with shavings of Parmesan and stuff your face!

Man-sized pumpkin ricotta manicotti! - Photo by Wasabi Prime

I did satisfy my pasta jones when I made hand-rolled sheets for making manicotti stuffed with pumpkin and ricotta, smothered in a creamy cheesy sauce. I had leftover roasted pumpkin from Thanksgiving in the freezer and wanted to try a filling that included ricotta, some toasted walnuts and chopped porcini. Making the handmade pasta was just so I could say I worked for my supper, and to just add another element of complexity that I probably didn't need. I don't have a pasta roller, so it was just a rolling pin and my poor excuse for the Gun Show. But it was a delicious experiment gone horribly right. I'm thinking of making this again for friends who have just had a baby, as it freezes well. I'm likely going to cheat with the pasta and buy premade pasta, but the good stuff is the filling, with the savory-sweet pumpkin and ricotta, with the earthy mushrooms.

Hungarian Shepherd's Pie - Photo by Wasabi Prime

My new favorite is an odd combination of goulash and Shepherd's Pie. Cold weather food is also lazybones food and I'm always looking for stuff to make that doesn't require much fussing about and can ideally cook in a single pot or casserole dish. This one could probably be made in a single oven-proof skillet, but I made a skillet of goulash, which is to say a bunch of ground meat and vegetables cooked up with some tomato paste and a lot of paprika, poured it into a casserole dish, and covered it with thin slices of sweet potatoes to bake off in the oven. It's a good stick-to-your-ribs weeknight meal in its ease of preparation, and -- no surprise -- it reheats just dandy as leftovers for lunch. You could probably do this with any thick stew, topping it with slices of potato before putting it into the oven -- make it, bake it, dunzo, it's dinnertime.

I know, I know -- why you gotta be so UnRecipe and not post a recipe? I always figure a lot of this stuff is fairly basic or people already have their own favorite recipes for stews, meatballs, spaghetti sauce, etc., it's more of a visual reminder to eat something you haven't had in a while. At least that's how I cook -- I'll see a picture in a magazine, it'll inspire interest or hunger in a particular ingredient, and the UnRecipe meals come from that. I will likely post a proper recipe with the pumpkin manicotti. I need to shore up the recipe a little and make it a little simpler for quicker prep, since I'll be making it for newly-minted parents.

Mixed Plate: Lord of the Ringing in 2011

Last year we spent New Year's Eve at a friends' house with Joel and the 'Bots of Mystery Science Theater 3000, before turning on the TV to watch the fireworks at the Space Needle, hoping for embarassing technical difficulties and getting amused by drunkards in the background. This year, we set the Nerd Bar even higher by doing a Lord of the Rings marathon and feasting upon a Thanksgiving-style dinner. Why? Because the Precious told us so...

One meal to rule them all into the new year -- Photo by Wasabi Prime

No funny hats, noisemakers or sparkly dresses. Just a very small gathering, as in Mr. Wasabi, myself and our friend Ms Shutterbug staying cozy and warm as twenty-ten became twenty-eleventy. A cold blast of a winter storm dumped a few inches of snow and resulted in much road ice in the days leading up to the Eve, so much thanks to Shutterbug for making the trek out to our house.

We started the film fest in the afternoon, watching The Fellowship of the Ring, moved on to The Two Towers around dinnertime, and had dessert and cocktails through The Return of the King. No, we didn't time it just right to where Aragorn gets crowned king and regales us all with an oddly-placed Elvish song. When midnight hit, we raised our glasses amid much battlecries and carnage during the battle for Gondor, and thanks to director Peter Jackson's love of multiple endings, it was well past 1am before "The End" finally showed up on screen. Maybe it's just as well he didn't include the destruction of the Shire, as not only would that have been a serious mellow-harsh, we'd have still been watching until sunrise.

To paraphrase a line from Fellowship, during the part, Concerning Hobbits, Bilbo Baggins comments that it is not a bad thing to pursue a simple life. And so we did, but with hobbit appetite, as they are a hairy-footed folk who only think of food and drink. Sounds dandy to me -- put me on the next train to Hobbiton. I had a frozen turkey leftover from Thanksgiving. Call me a food hoarder if you want, but when stuff is cheap, I get all Gollum and start hissing, "I wants it! Gives us the precious -- and don't forget my five cent credit for bringing my own bag." What flavor is lost in mass farming methods for poultry, I try to infuse back in through brining. I broke down the bird into its parts and let it soak in a basic brine two days before cooking it up. I've said it before and I'll say it again -- it's worth the effort and the taking up of space in the fridge, as it will absorb flavor and the meat stays tender.

The power of the One Ring compels you to get freaky and EAT - Photos by Wasabi Prime

To go alongside the bird, multiple side dishes were made, including cranberry sauce, green beans and mushrooms tossed with pesto and crisps of bacon, a sweet potato gratin, and much like Aragorn in Return of the King, cauliflower puree returned to the dining table to regain its rightful place as a side dish, since it already showed up previously for Christmas. Plus enough gravy to fill up a huge Pyrex measuring cup. It's a lot of food, I know. But a lot of these dishes were made a few days in advance and just needed to finish off in the oven. And a great Middle Earth huzzah for not having to cook for a few days and just enjoy a wide array of mix and match leftovers. Thanksgiving food is one of Mr. Wasabi's favorite, so he's pleased as punch we have a fridge full of cranberry sauce and turkey.

So that we're given proper nerd credit, we went LOTR: Full Metal Jacket -- extended cuts, no theatrical releases. I'm sure if we went with the shorter versions, we could have timed everything just right for a happy new year toast during the final coronation, but if you're going to go totally geek, it's go big or go home. Personally, Two Towers extended cut is far superior to the theatrical version; as Ferris Bueller would say, "It's so choice." The movies watched all together are seamless and you don't feel like you're going too crazy, although all the longing stares between Sam and Frodo get to be a little much -- just kiss already, fellas. Ain't no shame! I can't wait until all the Harry Potter movies are out on DVD so that we can have a nonstop movie marathon until we're driven into a full psychological meltdown. You hearing me, 2012? I've got your number!

Overall, our night of movies, Thanksgiving sequel dinner and a swapout of cocktails for champagne made for a fun, if not gut-busting night. We faced the new year with full bellies and a feeling that you make your own merriment and good times, so bring on 2011!

Indy is looking ahead in the new year -- just kidding, it's a squirrel - Photos by Wasabi Prime

UnRecipe: the Universe is Expanding, and so is the Wasabi Waistline

How to begin this post.... Perhaps with the wisdom of the great furry feline philosopher, Garfield, where he once said that diet is simply "die" with a "t." Or maybe I should just submit this blog to This Is Why You're Fat-dot-com, because it's been a marathon of eating well for weeks and our antacid supply is ransacked like Whoville after the Grinch came a-callin'.

'Twas the Night Before Xmas, not a creature was stirring, only my rumbling tummy - Photo by  Wasabi Prime

Probably not the most graceful way to start the new year, but let's be honest, it's the one period out of all the months where advertising goes from encouraging luscious cuts of ham, rich chocolate desserts and pure holiday indulgence, straight to the unceremonious guilt-ridden Special K diet and the weirdly adorable orange muppet that Weight Watchers uses to anthropomorphize one's insatiable food cravings. Why do you confuse my mindgrape, Madison Avenue? You tell me I should eat with abandon, and then riddle my conscience with shame?? Just for that, I'm crawling into my Snuggie and eating a cheesecake while watching The Housewives of... marathon, and I'm not coming out till next Christmas!!

I'll likely do my usual holiday detox of soup to give my insides a break from all the rich foods we've been having. It'll be kinda nice not to finish each meal with a Tums chaser because I clearly have lack of impulse control. Stop me before I om-nom-nom again! But there's no harm in enjoying the memories of the holiday food that took the vacation from my gaping maw to my stomach.

Over the Christmas break, we mostly ate at home, but had a steady stream of friends to join us for meals -- best gift of all, good company. On the Eve of the Eve, we had a little group luncheon. I was craving Vietnamese style bahn mi sandwiches along with barbecue, so the two cravings became one with a braised pork shoulder shredded and mixed with a spicy black bean sauce, spread into a split baguette smeared with a lime and chili mayonnaise and topped with pickled vegetables. Our friends clearly have great minds that think alike, bringing two bags of the Thai-spiced potato chips, which went super-duper with the sandwiches. We brought holiday/back by enjoying sweets like mini cupcakes and peppermint chocolate whoopie pies for dessert. It was a drawstring pants kind of day, for shizzle.

Nothing says holiday like Asian bbq sandwich... right? - Photos by Wasabi Prime

For just Mr. Wasabi and I, we kept things un-fussy on Christmas Eve with a meatloaf of turkey, beef and chopped porcini mushrooms. Big slabs of the loaf de meat were served with a porcini gravy and a side salad of pears dotted with winter fruits like pomegranate and dried cranberries. Have to keep it simple if we're to be in bed before Santa's arrival!

The porcini sauce and pear salad did double-duty on Christmas night, when we had a friend over, and we served up mini Beef Wellingtons -- Baby Wellies, as I annoying like to call them. I didn't go the traditional route; I used flattened cuts of tri-tip versus tenderloin, which were seared lightly and then topped with sliced morels tossed with salt, pepper and mustard. Not the typical mushroom duxelle, but whatever -- this holiday was laid-back with friends and I wanted to work with what I had versus fretting over having exact ingredients. I always buy those packages of dried wild mushrooms, and it felt like the right occasion to bust it all out. And puff-pastry hides all sins after you wrap everything up in a little bundle and bake it off. I prefer doing the miniature version of Beef Wellington, especially for a small group because it's cute on the plate and when you do it with a whole tenderloin, it never cuts perfectly and the puff pastry always slides off, resulting in Hot Mess City. I don't care what the chefs on TV say or do, it never looks as perfect as how they make it. You serve a little individual parcel of steak-stuffed puff pastry with a porcini sauce drizzle, along with some puree of roasted cauliflower and broiled broccoli -- shazam, it's holiday dinner. Eat, drink, enjoy. Especialy with a giant wheel of brie in a star-shaped brioche -- much thanks to Ms. J for bringing that delicious bomb of om-nom-nom over!

We ate, we drank, we drank some more, and were super-effing merry! - Photos by Wasabi Prime

The food party rocked Christmas morning as well -- I skipped making breakfast because we were blessed with a delicious tin of homemade cookies by my favorite Angry Peanut, Miss Annie, who sent that, along with a funny Christmas card of a surly looking cat, all from the lands of Nevada. Cookies for breakfast? shhh... don't tell my mother! At this point, we considered the concept healthy eating a wash, so indulge now and pay the dire consequences later when they discover your arteries look like a giant Payday bar. I also gave Mr. Wasabi a box of his favorites, straight outta our homeskillet Washington State, Aplets and Cotlets, yo!! They're basically fruit jellies with nuts, which is kind of holiday-appropriate, and they go real nice with a big glass of thick eggnog, to wash it all down in slow motion.

Surly Christmas cat asks, can you handle this (fruit) jelly? - Photo by Wasabi Prime

The food theme spread into our gifts this year from loving friends and family. It was a lot of homemade thihngs, which I love extra-so. Knitted potholders, homemade vanilla extract, and goodies picked up from farmers markets and craft fairs like lavender sugar, soap made from goats milk and artisanal chocolate of all kinds. My Auntie S gave me a copy of Roger Ebert's The Pot and How to Use It, his cookbook full of wise and witty observations, and a ton of easy recipes using only a rice cooker. Where the heck was this book when I was in college?! I'm eager to try some of those out, so keep an eye on future posts! And Mr. Wasabi got a new bottle of rye, appropriately named Redemption. This made an appearance in some recent cocktails, and made our holiday incredibly merry and bright.

Crazy enough, this doesn't even cover the post-Christmas meals cooked by friends or New Years Eve. Makes you want to throw on a pair of sweatpants right now, doesn't it? Call this blog post aversion therapy, but I'm off to go run a mile or count my daily intake of almonds so I can save room for next Christmas season.

Merry Christmas... to my gut - Photos by Wasabi Prime