FoodTrek: Killer Feast on Orcas Island

Vacations are a rare treat, so when I have a chance to just get away for a few days, I grasp that brass ring and high-tail it outta Dodge. Mr. Wasabi and I packed way too much stuff, including Miss Indy, into the car and headed north to Orcas Island for a long weekend. We fit a surprisingly wonderful amount of things into a short time, so consider this just one part of a long feast on this small island in the San Juans. So let's get this trip on the road... er... water.

You know you're in Orcas - it says so right on the building when you get there! - Photo by Wasabi Prime

Pack your dramamine, as you'll have to take a ferry to get to Orcas, at least if you want your car with you. Don't worry, if you've never riden a Washington State ferry, they're like little cities on the water -- big boats that provide a fairly smooth ride and it's one of the prettiest ways to view the surroundings. They're also dog-friendly, as long as your pooch stays in the vehicle. The noise of the ferry engine is a little loud, so I don't think most pets will be eager to escape the safety of your car, at least that's how Indy felt taking her first boat trip. There are small planes you can charter, which will of course get you there faster, but most people like to have the freedom of a car to get around the island. The ferry is the most popular way to go, especially if you're bringing extra gear like sea kayaks. We saw a lot of people with small fishing boats and kayaks strapped to their cars when we were waiting at Anacortes to catch our boat early Friday morning. They always say, it's never too early to catch the ferry, and this was the case as we were there more than an hour before the ferry was even docked and the rows of awaiting cars were filling up. Despite the wait times, both coming to and leaving Orcas, it's a good reminder to live on the vacation clock, which is to say -- relax, don't rush, take a moment to sit and enjoy your surroundings. And oh yeah, bring a book or two.

Riding on a boat and blowing my car GPS's mind - Photos by Wasabi Prime

One of the first things we did upon arriving to Orcas was head to Moran State Park, one of several parks on the island. We had several hours to kill before checking into the place we were staying, and the day was still young, so we drove from the ferry dock to a quick drive-through preview of one of the main cities, Eastsound, before going to the park. I was given the great recommendation of doing the Cascade Loop Trail hike by local to-do guru, Ms. Seattle Events, who also happened to be on Orcas the same time we were. Her suggestion of this hike was perfect -- it's just under three miles and it takes you around a small lake, so it's tough to get lost. The sun played hide and seek during the whole walk, but I was able to get a few moments of blue sky. And Indy loved the walk -- so many new smells and an added bonus of seeing a few curious deer.

The best way to justify a big lunch and dessert, hiking around Moran State Park - Photos by Wasabi Prime

You work up a bit of an appetite, even for a small hike, so we headed back to Eastsound, the quaint little town that's located along the inside curve of the island. One of the places that caught my eye on the initial drive-through included Passionate for Pies, a sweet and savory pie shop that uses fresh, organic ingredients baked in an all-butter crust. We stopped in later in the day, so a lot of their treats were bought, but they still had slices of their sweet pies available. If we could have sat for a while, I'd have had a slice a la mode, but that day happened to be Mr. Wasabi's birthday, and a slice of pie saved for after dinner would be a lovely birthday treat. Melted scoop of ice cream? Not so birthday treat-like. I picked up a slice of their mixed berry pie and a spiced rhubarb pie. The slices were huge and filled with fruit filling. I like that the crust is rolled extra large and folded over as a flap, sort of partially covering the pie along the edges, giving them a rustic look. The pies are fruit-sweet, not overly sugary, which gave the fillings their chance to shine with flavor. The crust was more doughy than flaky, probably because they stick to butter and no shortening or lard. The rhubarb was nicely tart with the cardamom and other spices to round out its sharpness, but the berry pie was probably my favorite just because your flavor expectation for pie is sweet, homey goodness, and theirs delivered in spades. If we had more time, I'd have gone back to sample more of their pies, including their apple and coconut cream tart -- they were nice to let me take a photo of it when I was there, with it's pretty little purple flower decorating the top. And when you're at the shop, look down -- their flooring is recycled paper bags with sweet little sayings and fruit drawings stamped all over.

Me oh my, that's tasty pie - Photos by Wasabi Prime

But we can't grab dessert without a real lunch -- we stopped off at Mia's, a little breakfast and lunch spot in Eastsound, on Beach Road. We specifically looked for places that had outdoor seating, since we had Indy with us, and they have a few chairs and tables sitting outside their shop. We were probably the last ones to order lunch, and they were nice about taking care of us stragglers. We ordered that day's special, which was a muffaletta sandwich, popular in New Orleans. Theirs was on a nicely chewy bun with a mix of meats, cheeses, a smear of olive tapenade and some tart pickled beets mixed in. It's probably not the official way of having this sandwich, but it was such a good lunch to have and tasted extra-good sitting out in the sun. I would definitely visit again to check out their breakfasts, as the spot was cozy and the food was fresh and tasty.

Walking around Eastsound, it's got an East Coast/Nantucket charm -- vintage clapboard buildings and seafaring decor everywhere. But it's set against the dramatic view of the Pacific Northwest waterfront, dotted with hilly evergreen islands to break up the water's horizon. In our wanderings, we found a spot for our coffee fix, Enzo's Italian Caffe. We went here a couple of times for lattes and they had a little seating area outdoors, plus they didn't mind the large hairy Indy hanging out with us. We had taken an ice cream break earlier, at Lily, Lisa Nakamura's new ice cream and snack shop right below her well-known restaurant, Allium, otherwise I'd have had some of Enzo's gelatto that looked really delicious. In one afternoon we had a truly Pacific Northwest experience - pie and coffee. Call Agent Cooper, Orcas Island is giving Twin Peaks a run for its money!

Sites and bites from the island - Photos by Wasabi Prime

I had a chance to chat with Lisa Nakamura before the dinner rush at Allium and she recommended us picking up a fresh baguette from Rose's Bakery. She had good things to say about their bread and she always knows what's good, so I headed over to Rose's before they closed for the day. The people behind the counter were apologizing for their empty shelves of bread, but I have to say, that's a good sign when you see bare shelves -- it means it's really good stuff, so go early to get the choice items. Like, seriously, hop in your car, jump on the ferry and go right now. We already had our pie slices to-go from Passionate for Pies, so I zeroed-in on the last baguettes sitting in the basket. They had a couple of plain ones and the last seed-covered one, which they recommended as their favorite. Despite the confetti of seeds as you slice the bread, consider it the party the bread throws for itself as you enjoy it. It was chewy and flavorful, and it lasted us three days, as we ate a few slices either for dinner or breakfast. It stayed chewy the whole time and would have made for a wonderful sandwich.

We had to check into the place we were staying at, Once in a Blue Moon Farm (will do a post about that, stay tuned), which had a full kitchen in the converted carriage house loft. Again, it's dog-friendly travel that we have become accustomed to -- find a place that not only takes large dogs, but find places with a kitchen, as we'll always spend one night eating a simply prepared meal. Ours that evening was composed of the goodies we gathered from the day, plus the things we brought -- spinach salad with crushed pecans and topped with fresh eggs from the farm we were staying at, plus an appetizer of slices from the seed-encrusted baguette, served with olives and cured meat we brought. We also brought a bottle of D2 from DeLille and a little flask filled with McCallan for cocktail hour. Viva vacation!

Savoring the baguette from Rose's Bakery - Photos by Wasabi Prime

This was just a sampling of the things we got to enjoy on Orcas -- I have a couple of other posts planned, highlighting favorites, like our afternoon and evening at Lily and Allium, and a day on the farm, staying at Once in a Blue Moon Farm, so stay tuned, there's more to share (and eat!)

Wasabi-nouncement: Shameless Self Promotion Time

'Twas the eve of a three day weekend and all through the 'burbs, not a creature was stirring... just a Wasabi trying to come up with catchy shameless self-promotional blurbs. Yeah, kind of rhymes... not really. Well, kids, you know what time it is... time for me to say how totally AWE-some I am, but in a please-dear-Lord-don't-take-me-serious kind of way. But I hope it inspires you to pick up some new reading material or potential gifts during your upcoming Memorial Day weekend.

Cocktail and dessert, all in one - Photo by Wasabi Prime, magazine now online/newsstands

Nothing says bathing suit season like... rich creamy banana-rum-coconut bread pudding and crispy, salty French Fries! I had the very rough gig of coming up with some favorite Eastside French Fry spots for the latest issue of 425 Magazine and for the island theme of the current printed and online issue of Drink Me magazine, I did a rum-soaked banana bread pudding, using coconut milk instead of dairy. I'm clearly the queen of health food. But seriously, these were probably some of my most favorite assignments to date. I'm the sick puppy who after watching Morgan Spurlock's Supersize Me, about eating nothing but McDonalds food for a month, I still wanted fries afterwards. A fry-a-holic like me, tracking down favorite fries was like my Leaving Las Vegas moment. Viva! The rum-drunk bread pudding (don't worry, the alcohol burns off) was a real treat to make, and reminded me to always keep cans of coconut milk stocked in the pantry at all times, as it's such a great dairy swap-out for desserts. Do check out the recipe online, or better yet, subscribe to Drink Me and get a really well done cocktail magazine in your mailbox every two months.

Mmm... taters - Photo by Wasabi Prime

My other LOOK AT ME achievement is all a part of my calculated Machiavellian plan to overthrow the greeting card industry. OK, not so much. It's more like a side hobby that I do in the rare moments of spare time -- I make my own greeting cards. They're usually given as little presents, but sometimes I'm very lucky and they get sold as real gosh-darn products, like the kind souls at Lily, on Orcas Island.  Right now, there's a stack of these totes-adorbs Bento Notecards just waiting for someone like you to pick up and give to your Spam Musubi-loving friends. Because who doesn't want anthropomorphized Hawaiian comfort food smiling at you with kind sayings? They're pretty weird and cute, no? Who wants a generic warm n' fuzzy 'hello' when you can say it with a smiling wonton sitting on saimin? My thoughts exactly. So when you're on your three-day weekend jaunt to Orcas Isle, head over to Lily for ice cream, snacks and smiling food notecards. And head upstairs to book a reservation at Allium and help 'em celebrate their 1st year anniversary -- Happy Birthday, Allium!!

Write a note. Your mom will be happy - Photo by Wasabi Prime

I joke around a lot, but I really and truly am grateful for all these opportunities to do what I enjoy -- which is a little bit o' everything -- as a means to eke out a living. And while I'm not in love with the self-promotional aspect, I get that it's just part of being one's own boss, so I appreciate your patience with these periodic LOOK AT ME! posts and hope that if nothing else, it gives you some ideas over what to pick out on the newsstands or in stores. As always, much thanks to everyone -- to you, the Awesomesauce readers, the people who are letting me run rampant in the publishing world and the folks letting me take up space on their shelves. And a BIG THANKS to the men and women serving in our armed forces, as well as veterans -- we would not be able to enjoy this three day weekend without your honor and sacrifice. 

UnRecipe: It's the End of the World as We Know It and I'll Have Pie

So, like everyone else, I was talking with some friends about the fever pitch over the Rapture that was supposed to have happened this past Saturday, and being a believer or not, is it really something newsworthy? I have little doubt that even if the holy heavens swept through to claim the faithful, I'd most certainly be left behind with my heathen ways, but I came to the conclusion that yes, the Rapture-fever is relevant, because then I can do a totally silly post about it. So there.

The almost-last supper - Photo by Wasabi Prime

While there's nothing particularly Biblical about a savory bread pudding, I did en-Rapture my arteries in a lot of cheese and bacon for this dish. During the week prior to the supposed End Times, I tried cleaning out my fridge like the world was gonna end, cooking with every random scrap of food we had sitting around. We always wind up with spare bits of stuff from previous dishes. I'd used some bacon for pork meatballs, bread for sandwiches, and random things that were impulse buys at the farmers market -- my fear of wasting food kicks in and then a whirlwind of cooking panic drives me to make something that uses as much of this stuff as possible. Compulsive cooking syndrome? There's a reality TV show waiting to happen there.

End of Days ain't so bad, there's dinner and cocktails involved - Photos by Wasabi Prime

As always, UnRecipe-ness rules supreme. See that random pile of ingredients? Just throw it together and hope for the best! In this case I felt fairly certain it would be a tasty pile of UnRecipe-ness. Chopped up bacon, rendered crisp with the fat reserved to saute leeks and some shallots until lightly caramelized. The leftover bread was just the stale heels from two loaves bought at the farmers market. This was a great way to use up the weird little pieces, as it's too small for a sandwich and while they would have made great croutons, their stale-ness made them extra thirsty to soak up the flavor of the bacon, leeks and creamy egg custard that brought the whole thing together. I had a little wedge of gouda, also from the farmers market (it was on sale, and I can't resist discount cheese), and the flavor is a bit pungent, so it's not something you just bite a hunk off. The cheese-wang was strong with this wedge, but crumbled and mixed into the egg batter, and it melted down in wonderful ways, seeping into the bread and making the whole thing savory and rich. The garden is finally yielding a healthy batch of herbs, so I was happy to sprinkle in handfuls of fresh parsley, sage, chives and thyme into the mix.

Savory bread pudding that just came together on its own - Photos by Wasabi Prime

You can't face your maker without dessert. Again, an impulse buy of rhubarb, likely from my impatience with our own rhubarb plant taking forever to grow edible-sized stalks, was cooked with strawberries and made into a pie. Nothing fussy with perfectly woven lattice-work, just a simple foldover of the excess dough and a sprinkle of sugary oat crumbles to make a crusty top. This was more like a "yay, the world didn't end" reward, as the day of the supposed Rapture had us getting gussied-up and going out with some friends for dinner and drinks. It wasn't to party-on through the reaping of souls, it was just good timing. But we raised our glasses after 6pm and said, yep, we're still here. And we had a strawberry rhubarb pie, with strawberry ice cream, to celebrate with on the following post-Rapture Sunday. Win-win, right?

Get fancy, have pie and ice cream, avoid the end of the world -- good weekend, no? - Photos by Wasabi Prime

FoodTrek: Dinner at Adam's House

Praise the Lord and pass the microbrewed beer -- living out in the boonies of Duvall has gotten a little less starved for decent restaurants now that Adam's Northwest Bistro and Brewery opened in neighboring Monroe. Which, as countryspeak would say, It's just down the road, as the crow flies.

Pork belly heaven at Adam's Northwest Bistro and Brewery - Photo by Wasabi Prime

Adam Hoffman, former chef de cuisine at Rover's in Seattle, set his sights eastward to recently open his own delicious slice of heaven. After working many years at well-respected Seattle restaurants, Hoffman chose the quiet, small-town feel of Monroe's rustic downtown area, home to old brick buildings and many quaint antique shops. I had the pleasure of having a celebratory dinner at Adam's when family was visiting, getting a chance to sample a little of everything, since that's the best thing when you dine out with a group -- sneaking sample bites!

The food is Northwest bistro-style, which is to say, fresh food, locally sourced, and as unfussy as it is flavorful. The portions are hearty, no modern platters with a bite-sized haute cuisine nibble dressed in squeeze bottle finery. They were trying out a new appetizer when I was there, a savory-sweet pork belly served over greens and a sauce made with cherries. I think this was one of my favorites -- really bold flavor and the pork was butter-soft. I ordered the braised lamb shank over root vegetables, which was a cold weather comfort, having the same fall-off-the-bone tenderness of the pork. My dining companions -- Mr. Wasabi and my family -- ordered the salmon with fennel, stuffed pork chop, and the seafood-fest cioppino. Everyone was really pleased with their dishes, which were cooked perfectly and seasoned with that Pacific Northwest style of fresh, strongly-flavored herbs with equally strong-flavored meats and seafood. I don't really know if that's an official way of describing the local cuisine, but my favorite places that focus on local cooking styles seem to infuse that woodsy, autumnal earthiness into the dishes.

So many choices, I think I need a second or third stomach - Photos by Wasabi Prime

They brew their own beer, which goes well with their comfortable dishes. When we visited, their beer menu was still in progress, with a few brews available and more to come. I had one of their darker porter style beers, which was smooth with a bite of cocoa-coffee bitterness. I think their beers will be something that only gets better as they progress, and I look forward to continued tastings. But I also want to try their cocktails -- they took advantage of the antique shops around Monroe and make their drinks in vintage mixers. I know this doesn't change the drink any, I'm just a sucker for good packaging.

Apple cobbler done right  - Photo by Wasabi Prime

Don't kid yourself, there is always room for dessert! The caramel sauce that's used on several of their dessert items is especially rich and savory, versus toothache-sweet. You can really appreciate the buttery, toasted sugar flavor that develops when caramel is made just perfectly. I have to say the apple cobbler was probably my favorite, but the wedge of cheesecake was a close second. The creme brulee and chunky nut tart were both good, but I think the cobbler would be the item I'd order again, just for the combination of hot and cold with creamy, crumbly and soft fruit textures. And it's not that it's unusual -- apple cobbler with vanilla ice cream is about as common as it gets, but they really let the ingredients sing through the sweetness and you taste everything in it, versus being overwhelmed by sugar. 

I'm so glad to have Adam's Northwest Bistro and Brewery close to home. It's a place that I look forward to eating my way through its menu and seeing what new things show up as the seasons change.

Looking forward to many future visits - Photos by Wasabi Prime

FoodTrek: Good Food for Good Times at Black Bottle Postern

I did a little Snoopy-Dance when I heard one of my favorite Seattle gastropubs, Black Bottle, was heading East and opening in Bellevue. Why? A simple answer, it's really good. I like a watering hole within reasonable distance from my already far-away house to enjoy quality food with good drinks, and to be totally honest, a place without the distractions of televisions or loud music to get in the way of sitting at a table with friends and just eating and drinking the night away. Black Bottle, the Wasabi has come home to roost.

This one's mine... where's yours? - Photo by Wasabi Prime

Technically, it's full name is Black Bottle Postern in Bellevue, the "Postern" part just a nicer-sounding description for side or back entrance, but it's no hidden away speakeasy. Big tall windows surround the main wall facing the street and the interior is kind of a funky mix of Danish modern using natural materials, and a little Steampunk/industrial funk thrown in with the custom hanging light fixtures and lamps. It's larger, with a more open floorplan than the Seattle Black Bottle, which has a cozier neighborhood pub feel. Postern's larger space is probably due to the fact that it's right below a residential building and close walking distance to the main retail square of the city. I kind of like that it's not right in the nexus of Bellevue/Lincoln Square, which tends to have more glitzy chains or a club-type atmosphere. I have a bit of a Granny Confessional moment here, but to quoth the sage Detective Murtaugh of the Lethal Weapon movies (portrayed by the fabulous actor Danny Glover): "I'm too old for this s#@!." Just give me plenty of tables, a well-made cocktail, and familiar food favorites prepared with quality ingredients.

Cocktails with Danger as their middle name... or their first - Photos by Wasabi Prime

It's a real question when it comes down to the issue of going out to eat or not. While I'm all about being frugal and money-conscious, I don't want to skimp on the food. Going to a restaurant or bar is a treat, so I don't want to just go to the place that has the cheapest plate of soggy, greasy fries and flavorless beer. When I do decide to go out, I try to go to places that make things that I just don't have the patience to prepare, or if they make the simple comforts, they're done in a way that's successful beyond any chance I could have to recreate it at home. I know flatbreads are just the bar food equivalent for pizzas, but Black Bottle's flatbreads earn their gastropub keep. The dough is crispy and chewy, piled high with fresh, interesting ingredients. The pear gorgonzola flatbread with caramelized onions was one of the newer, Postern-only menu items, and I'm not ashamed to say, I ate the whole dang thing. And despite the odd pairing, I had their take on tuna poke, a platter of thinly sliced, delicate yellowfin spread out like petals of a flower, sitting in a sesame-soy sauce littered with finely chopped peppers and aromatics. It seems spicy upon first glance, but it's surprisingly mild, with just a pleasant warming sensation of the chilis to compliment the sesame flavor. They respect the food, which I appreciate. It's not oversauced or seasoned so heavily that you can't recognize what went into the dish.

The closest way to Hawaii without jumping on a plane, Postern's tuna poke - Photo by Wasabi Prime

I didn't try nearly as much as I wanted to on Black Bottle Postern's menu, thanks to my glutton-filled affair with the flatbread, but it just gives me more to look forward to, the next time I visit. Since I don't have to battle the traffic over the 520 bridge to get to the original in Seattle, I'll definitely make it a point to visit this one more often when I want the good food that is most certainly good to eat.

OMG a Recipe: Rock Out With Your Sriracha Out

I was extremely tempted to have the title of this Sriracha-themed post have something scathingly naughty about hot cock(sauce), but instead I figure I'd just raise eyebrows and offend people in the first sentence instead. Natch. Oh come on, don't be such a prude -- you know you all call it that with a schoolgirl giggle as you reach for the ubiquitous gigantic bottle of fiery chili hellfire to pour on... well, just about everything. Let's just call this one an ode to a spicy little number that makes you sweat from rooter to tooter when you've eaten way too much of it. But hey, when it comes to Sriracha, it hurts so good, don't it?

Does anyone not have a Sriracha bottle that's inexplicably almost empty at all times? - Photo by Wasabi Prime

Where salsa is the official condiment of choice for the greater Southwest region of the States, I'd wager Sriracha is the gold standard for the greater Seattle metropolitan area, and likely Portland as well. Maybe it's the cold weather and our inability to sweat naturally from the sun that refuses to show up, but we literally pour this stuff on everything. It's a good match for the unofficial local food of Seattle, which is teriyaki. Don't cringe or wrinkle your nose -- we've got as many neighborhood teriyaki joints as we do Starbucks, and given the fact that there's probably a Starbucks within the bathroom of Starbucks, that equation equals a whole lotta effin' teriyaki. And what else goes better with quickly seared soy-glazed meats? The rooster-emblazoned sauce of champions, of course.

How we're used to seeing Sriracha -- in just about everything! - Photo by Wasabi Prime

So we've established Sriracha's lofty position on the Condiment Food Pyramid of Justice (no capes or utility belts required), but why is it such a superior sauce that rocks our food casbahs to eleven? It's not particularly flavorful, just mildly savory with a bit of a vinegar edge. You'd think it would taste like buffalo wing sauce, but in fact it's quite mild, yielding mostly to its powers of Scoville Unit-worthy heat. And that's probably why it's so versatile a sauce -- it literally can go in everything. I use it to make some heat for any and all forms of stir fry, or any Asian-style dish for that matter. Even Southwest food. Whether it's a savory soy and peanut sauce or a big casserole dish of enchiladas, Sriracha compliments everything so well, just lending that secondary element of heat, bearing in mind you're not trying to create your own sweat lodge in a single meal. Just a squeeze, if you please.

A drink that will kick your ass as well as your liver - Photo by Wasabi Prime

So what about drinking Sriracha? No, not a  frat bet gone wrong where you're shotgunning a little glass of the stuff. What about adding a rooster kick to a Bloody Mary? I gave this a whirl a little while back when I had leftover tomato juice from a brunch and some fragrant ingredients like fresh lemongrass, cilantro and ginger handy. Why not combine all this together in a spicy boozahol beverage with an Asian twist? I put together this spicy little cocktail one weekend and was pleased with the result. Not that most dim sum places serve alcohol, but I have to say, this would be dandy with some pork and shrimp dumplings. The key to preparing this drink is the new catchphrase of choice: Infuse Your Booze. I muddled fresh ginger in some vodka and let it sit for a few minutes, but if you can let it soak for a longer period of time, I think it would just make for a more flavorful drink.

Bloody Sriracha (makes about a small pitcher's worth or 5-6 drinks, depending on the lushes you have over)

1 bottle/36 oz of tomato juice
2 cups vodka infused with a tablespoon of fresh ginger (let it steep for at least 15 minutes)
1 lime, juiced (about 2 or 3 tablespoons' worth of juice)
1 tablespoon of Sriracha (to start, can add more if you hate your guests)
1/2 teaspoon of fish sauce or worcestershire sauce
5-6 lemongrass spears, split
Small handful of fresh cilantro

for garnish: smoked salt and sprigs of cilantro

In a large pitcher full of ice, combine all the ingredients and stir roughly, letting the ice and spoon help muddle the lemongrass and cilantro. Taste it and add more worcestershire or fish sauce to your taste, if you want it to be more savory, as this recipe favors more of the flavors of the citrus, ginger and cilantro. Let it sit for a few minutes before pouring through a strainer into glasses that are rimmed with smoked salt. Keep the lemongrass spears and set in glasses for garnish and keep a few sprigs of fresh cilantro to also use as garnish, if you like.

UnRecipe: It's My Pity Party and I'll Eat Comfort Food if I Want To

Long day. Too much to do. Frustrating situations with no end in sight. Somebody call Wasabi a Waaaaaaaaaaaaaaahm-bulance, it's time for a Pity Party! So how about a little cheese with your whine, or better yet, big heaping plates of simple favorites to just take your mind off the fact that all these little things  just don't matter. Or at least I keep telling myself that!

This meatloaf doesn't sing, but it tastes real good after a long freakin' day - Photo by Wasabi Prime

Even though I do most of the cooking in our household, I'll rely on dishes where the oven does most of the work for the everyday meals. I know I've featured meatloaf many times on this blog, but per the title of this post, it's my pity party and I'll make whatever the hell gets me closer to that glass of wine or cocktail at the end of a particularly taxing day. Boozeahol in hand? Goooooooooooooooooooal! What makes meatloaf so magical? Aside from the periodic singing of a verse of Bat Out of Hell, meatloaf is easy-peasy to make and season as you wish, and in our case, I usually have the basic ingredients in our freezer and pantry. I like serving it with some kind of side vegetable and this time I had yams in the pantry. Chopping them into big chunks and just boiling them in salty water before mashing with some parsley and milk made for some very brightly-hued mashed potatoes, but they were a nicely sweet side dish with the savory meatloaf.

Who needs antidepressants when there's brownies and bubbly? - Photos by Wasabi Prime

You can't have a pity party without dessert, so what better treat to go with the all-American meatloaf? How about a good old-fashioned brownie to take the final edge off the day. As Homer Simpson would say, it's like homemade Prozac -- "Needs more ice cream." I've been sticking with the triple fudge brownie recipe from The Newlywed Kitchen cookbook lately. Yes, it's got five eggs, two sticks of butter and a big ol' mess of chocolate, but you don't get to your happy place without a few indulgences now and then. Luckily, because it's such a rich, decadent dessert, you have one small slice and you're good. At least for a few hours and then you inevitably sneak a second one. But hey, you've had a rough day. You deserve it. And as Scarlett O'Hara would say, "Tomorrow... is another day!"

Mixed Plate: Do What You Love / Love What You Do

Why do we spend hours of our precious free time writing open letters to the universe, in the bleak hope that kind strangers will give it a look-see? Why do we brave public ridicule and stink-eyed stares as we take pictures of every freaking thing that comes out on a plate, or make it a point to annoy waitstaff by asking for well-lit tables and if it's okay to go all klepto with the restaurant menus? I ask those questions of myself rather frequently, but then I'm reminded of the very simple answer: food is love, and it allows us to give that gift of good food to others. 

What Wasabi treasures most in this world (no, not bacon) - Photo by Wasabi Prime

This is why I blog. Well, one of the big reasons. Family is important, they keep you grounded and remind you where you come from so you can better see where you're headed. And every once in a while, if you're very lucky, schedules allow for a group of family to come and visit for a few days. See those three smiling ladies? It's the Wasabi Mom on the left and her two sisters, my aunties Sharon and Patsy. There's a Wasabi Uncle Clarence, but he could not make the trip out to visit, due to work, but we considered Photoshopping his head in there. Their eagerly-anticipated visit back in April was like planets coming into alignment, except that instead of a great sci-fi dimensional rift to tear the galaxy apart, I just had to shake my tailfeathers and get the Casa de Wasabi ready for three hard-workin' ladies who were overdue for a relaxing vacation. And lots of coffee.

Clean, cook, bake, annoy the dog - check, check and CHECK - Photos by Wasabi Prime

On your mark... get set... BAKE. Well, that was the mantra the week before everyone came over. My mom and her siblings were always bakers, making cakes, cookies and sweets of all sorts. Maybe it was out of necessity, as they grew up on a small farm in upcountry Makawao, on the island of Maui -- no big cities with a 7-11 down the street. It wasn't quaint to make your own bread or bake your own sweets when you were craving a treat -- that's just how it was, the same way you sewed your own clothes versus going to the department store to pick up a new dress. And it wasn't that times were particularly hard, it was just practical know-how being put to use every day -- ask your own relatives, I'm sure they'll say the same thing. We're in an era of information-smart, but basic skills-stupid people who have been too far-removed from where things come from, and I totally include myself in that smart/stupid category. So I thought, Smarten up, Wasabi, and make stuff from scratch. And off I went, in between cleaning the house, prepping the guest room, roasting an extra-extra-extra batch of coffee, and making favorite baked treats for Mom and the Aunties. And yes, that included annoying Indy with the constant running of Roomba -- I bow to the robo-nation of the 21st Century.

My version of heaven - food, family, fuzzy pup - Photos by Wasabi Prime

My family was less interested in playing tourist, as this wasn't their first trip here. They were more inclined to relax and let me cart out plates of food while we spent the days catching up. Consider it the spa resort equivalent for domestic career women. I wanted to test out recipes that I normally don't make, as it's too much for just Mr. Wasabi and I, and I love any excuse to make goodies like waffles, muffins, cinnamon rolls and brownies. I made it all, and it was as much of a treat for me to fuss over the food as it was for everyone to om-nom-nom it. I made a batch of fresh strawberry ice cream that made me rethink my original feelings towards the stuff -- I was never a strawberry ice cream fan. Apparently it's just the Hello Kitty pink fake stuff that's terrible, because when you make strawberry ice cream from scratch, KAPOW -- hear that? That's your mind getting blown away with deliciously real fruit flavor. I also cooked up some simple favorites like roasted portobello mushrooms topped with vegetables and a quickie chicken marsala. Nothing fancy, just easy things that I could prepare while we all kept chatting away. As a bonus, my Auntie Sharon gave us a potato steamer bag, which is just that -- a cloth bag you fill with washed potatoes, throw in the microwave, and let the rads do all the work, turning potatoes into soft, mashable goodness. I know I'm listing all this food and gadgetry, and I promise I'll have separate posts highlighting the different items, I just haven't gotten around to making the individual posts yet, so hang tight and consider it several IOU OMG a Recipe posts!

It's true, the sun does indeed show up sometimes here - Photos by Wasabi Prime

Weather was a big factor when they visited. We had some stinker days, when there was hail and slushy snow coming down, but at least there were a few not-so-sucky days of brief sun to remind the visitors that this state is not completely without its merits. I took the family around to the usual stops for Hawaii folks visiting the Mainland: a visit to Trader Joe's to stock up and a trip to the casino. Two great loves of Hawaii -- interesting snacks and gambling. Don't knock the unusual requests of island visitors -- these are both things that just aren't available (or legal) in the Aloha state; Trader Joe's always has munchies that make for easy omiyage or souvenirs, and you can't even buy a scratch ticket in Hawaii, so one afternoon at the casino feels like a little indulgence. While the notable lack of video poker machines made for a less than satisfying trip to Northwestern Sin City, my mom was able to make enough scrilla to treat us all to a buffet lunch and unholy heapings of weird food combinations. Viva!

Bittersweet farewells - Photos by Wasabi Prime

Sadly, all wonderful things must come to an end. Just like what my family does for me when I leave, I made a batch of Spam musubi and wrapped them up for the flights home, along with the last of the brownies. We parted ways after a week of family time and I'm always taken aback with how strongly it still affects me after all these years. I had gotten so used to the house being full of people, noise and activity, so when the house returned to normal, the silence was deafening. It was right around my birthday, so maybe that made the parting more poignant, but I continued to live in the food and flavors of the things we shared when the house was full like a happy stomach. My mom gave me a pendant from my favorite jewelry vendor at the Hilo Farmers Market, which is a lovely remembrance of the visit as a whole. I blog so that I can learn to do more in the kitchen and grow closer to the food I eat, and I blog so that I can prepare that food and grow closer to the family when I'm fortunate to have them in my home. Miss you, tons -- come back again soon.

Mixed Plate: Spring... Is It Really You...?

It totally felt like one of those suspense/horror movies where the girl (likely a buxom, stupid one) is wandering alone, down some dark hallway/alley/staircase, hears a less than encouraging sound and then meekly says, "Bobby (or some other generic boy name)... is that you?" Murderball ensues with much screaming and buckets of red-dyed corn syrup. I would shake my fist at the movie theater saying, why are you falling for the oldest trick in the book, you dimwitted red-shirt cliche? And yet there I go, doing the food/gardening equivalent, planting stuff early with the meek, mewling call into the darkness: Spring... is that you...? Well, no one said the Prime wasn't just a big dumb boob at heart.

Early signs of spring - a suspense movie in the making! - Photo by Wasabi Prime

It starts out looking promising. You get a few days of consistent sun and the spring flowers are becoming to bloom. The frost-covered mornings seem to have tapered off. You even open your windows on a rare Sunday or two, nearly breaking your fingers from trying to pry the winter-sealed sliding panes loose. Call the ball, Wasabi -- Springtime is HERE! The container plants that overwintered are starting to perk up -- I had a crazy amount of parsley I grew last year and for the most part, they're starting to all come back. I even had some garlic bulbs sprouting some big green ramps, meaning woo hoo, I don't have to buy green onions for a while! I also started a couple of things indoors, like lettuce and basil seeds in peat pots, sitting in a Pyrex baking dish. I have to say, those glass dishes are a seed starter's friend -- they retain heat fairly well, easy to clean for later casseroles, and  just the right height to hold soaked peat pots and cover with plastic wrap to give it a little greenhouse environment to wait for the first signs of life, which we're clearly getting.

The promising conditions made me feel bold enough to get some herb starters. I'd been meaning to replace a dwindling lemon thyme plant (just got regular thyme this time, har-har), spicy oregano, and a couple of rosemary plants. I still miss the giant rosemary bushes I had from before, which sadly died after a particularly harsh winter, and hadn't gotten around to re-cultivating a new live rosemary supply. I wanted to get more herbs, as these would round out our current supply of parsley, lemon balm, sage, spearmint and chives. These are the days I crave, being able to shop your own backyard for supplies, versus going to the store to buy such basic items.

Springtime showers, flowers and herbs from True Value - Photos by Wasabi Prime

I spent a weekend exercising my Garden Muscle, aka the workout that feels like you've done about a million squats for three hours, freshening up our garden beds, removing the black garbage bags I cover them with for the cold months, turning the soil with new fertilizer and mixing the stuff from the composter that was buried underneath last fall. It's not pretty work and you wind up with dirt in the most bizarre and intimate places, but whatever. Happy soil = happy plants. I started using the black garbage bags last year as a weed barrier and something to help keep the soil both warm and moist, just cutting a strip down the center for the plants to grow out of. I'm happy to say the black garbage bags definitely help to keep the weeds down -- only had to de-weed the corners and edges the bag didn't cover this time. The winter barriers performed double duty, as once the soil was amended and heaped into rows for planting, I laid the bags back down, weighted them with stakes or rocks, and just cut new openings for this year's plants to grow from.

Never touch another man's rhubarb - wise words from the Joker - Photo by Wasabi Prime

I got a rhubarb plant for the heck of it, because I know they're hearty and grow well in this area, plus I hope to get some strawberry plants to create a strawberry-rhubarb pie garden. Also on the springtime docket is peas. Lots of them. I soaked the pea seeds overnight and then laid them out between wet paper towels on a plate and covered it with plastic wrap. A few days (OK, well maybe a few too many days) near a window, and the peas will sprout. I let mine get too far, so they got tangled and angrily shot through the paper towel, but as long as you see a little white sprout come out, you know the seed is viable and ready to hit the dirt. After much untangling, I was able to plant two sprouted seed packets of sugar snap peas and snow peas. I know, it's a lot, but I also hope to harvest the thinned pea shoots for at least a week's worth of salads.

Some old, some new, some borrowed, some... green? - Photos by Wasabi Prime

Another item of interest showing some signs of life are Mr. Wasabi's hop plants. We've got about six rhizomes growing in a row by the vegetable garden. He was able to harvest enough hop cones last year for one full batch of beer, and hoping for a bumper crop this year, as it can take a year or two before the vines really mature and start to produce sizeable amounts. This garden will see us drunk, come hell or high water!

What the hell is happening? - Photo by Wasabi Prime

On that note of inebriated relaxation, as all suspense/horror movie cliches go, you're easily lulled into a false sense of security, and in this case, the garden was developing, new growth showing strong beginnings and new plants settling in nicely. And then... the whammy of winter struck us down with some furious whoop-ass. One day of crazy icy rain, hail and big flakes of snow that followed. It wasn't enough to do much, if any damage, but still. Pretty cold, no? And all because someone had to say, "Spring... is it really you?"

UnRecipe: Retro Baked Noodles and Cheese, if You Please

No, no, no, it's not "macaroni and cheese," these are baked noodle casseroles... which also happen to have some cheese mixed in with them. What's the distinction? I have no idea, except to say that it's a retro noodle bake done two tasty ways: bacon with peas, and an apple with caramelized onions.

As American as baked noodle and apple casserole/pie - Photo by Wasabi Prime

I do enjoy "noodling" around with elbow macaroni. (har har har) It's such a down-home, Sunday supper pasta shape, isn't it? It's got the benefit of cooking relatively quickly and can pretty much go with any sauce, whether it's thick and hearty or a light vinagrette for a cold pasta salad. It definitely has an unfancy air about it; you won't see anyone waxing poetic over its gourmet artisanal quality, but sometimes it's okay to just fall back on an old retro staple. Besides, they kind of look like smiley-faces. Happy food for happy people!

Vintage-inspired - I hope Don Draper would approve! - Photos by Wasabi Prime

Do you remember Hamburger Helper's version of beef stroganoff? More importantly, is it terrible that I dare mention it with such familiarity? While I won't rally around making meals from a box full of mysterious flavor packets, I still like the combination of a shorthand version of beef stroganoff with a side of noodles. It feels like such a 1950s sort of dish that might have appeared on a table in an episode of Mad Men, right before Roger Sterling gets jiggy with another girl in the secretary pool. Plus, the little clown-faced glove character on the Hamburger Helper box has a pleasant nostalgia about him too, despite wondering where the rest of his phantom parts are. I used the power of UnRecipe to make a baked noodle dish consisting of cooked elbow macaroni tossed with cottage cheese, frozen peas, a little bit of milk to keep it from drying out, and a sprinkle of crisped bacon and panko crumbs on top for a crust. Total icebox scrounge-a-thon. On the stove, I made a poor man's beef stroganoff, making little meatballs from ground beef and browning them with some quartered mushrooms and making a sauce from the pan drippings, some chicken broth and a splash of sherry. Definitely not as meal-from-a-box easy as old school Hamburger Helper, but it sort of has the look of a retro meal, doesn't it?

Caramelized onion and apple noodle casserole -- good on its own or as a side dish - Photo by Wasabi Prime

Less retro, but just as UnRecipe-easy is an apple and caramelized onion version of a baked noodle casserole. I love the combination of savory-sweet using apples and onions, as they go really well together when they're cooked down enough to let the flavors develop.The most effort is constantly stirring the sliced onions in a pan until they're perfectly browned and naturally sweetened with the low, slow heat, and then you toss in one or two finely chopped apples and let them cook down until most of their liquid is released. This is tossed with the same mix of cooked elbow macaroni, some milk, and cottage cheese before baking in the oven with a panko bread crumb topping. The finished flavor was very light; I'd consider adding a bit of cheddar to deepen the flavor, but you could taste the sweetness of the onions and apples, and it made for a dandy side dish when served with chicken simmered with tomatoes and mushrooms.

Why cottage cheese in both these recipes? Aside from the fact that we always have some in our fridge, I saw several old noodle casserole recipes that used it, versus making a traditional bechamel sauce. Granted, I think a creamy, melty cheesy sauce would yield a more rich outcome, but I was curious to try using the cottage cheese as it felt like a fitting shortcut to go with the retro elbow pasta. Overall, I was pleased with the result, as it adds a little richness, but not as much fat, if you're looking for a way to use cheese without indulging too much on heavy ingredients.