UnRecipe: I Scream for Ice Cream - You Should Too!

Tis the season for summery cold desserts! But let's be honest, we don't need cold weather to indulge in ice cream, at least I don't. Raise your hand if you've enjoyed a frosty scoop of mint chip in the dearth of winter. *Raising hand* Oh, admit it -- I'm not the only one! Anyways, I tried out some new flavor combinations and techniques with some familiar flavors, so I thought I'd share some of my tasty discoveries. So come on, I wanna hear you -- I scream, you scream, we all scream for ICE CREEEEEEAAAAM!!!!!!!!!

Balsamic strawberry, you are my new kryptonite - Photo by Wasabi Prime

Balsamic vinegar and strawberries isn't a new combination, nor is it new to combine them in ice cream -- fancy artisanal ice creameries have been mixing this up for a while now. And they should! Balsamic vinegar, while typically used on savory things, is an incredibly diverse flavor element. Its tartness enhances food, and its aged quality can add richness to a dish (I even add it to stir fry sauces!), but add some sweetness like sugar or honey to balsamic to balance out the acid, and it can be drizzled on ice cream or tossed with fresh berries. It balances a sweet and creamy dessert, making it feel a little more sophisticated to a palate used to either just sweet or savory things.  If you make your own ice cream, there's no reason you can't do the same flavor mashup with berries n' balsamic. Heck, you don't even need to make your own ice cream, this could be used as a topping or swirled into some softened vanilla ice cream. I've got no qualms against going halfway-homemade.

Mixing up a summery delight from scratch - Photos by Wasabi Prime

To put together a quick balsamic and berry mixture to either mix into ice cream or use as a topping, I take about a half cup of balsamic vinegar and reduce it in a pot on the stove on medium-low heat, gently removing excess moisture and intensifying the flavor until it's almost like a syrup. I'll add sugar to taste, maybe a tablespoon, but not too much because you want it to keep its savory bite. I had fresh strawberries, maybe two cups' worth once they were cut down into a rough chop, and they were thrown into the balsamic syrup. The fruit juice will loosen up the balsamic, but that's okay, you want it kind of jammy as a final product. Just cook the strawberries until they're soft, but not mush -- a little bite of berry is pleasant. Keep tasting to see if you want more sugar or not, it's really a matter of personal taste. Cool and chill the mixture before adding to your ice cream.

The secret of a good ice cream swirl - Photos by Wasabi Prime

The best tip I got when mixing fruit with homemade ice cream was from local lifestyle expert, Alexandra Hedin, and she said to not add it during the churning -- they key is layering your finished ice cream with the berry mixture, and just don't mess with it. Aside from the fruit freezing and getting the paddle stuck, you won't get that lovely swirl unless you add dollops of the berry mixture over the already-churned ice cream, with just a light swirl with a spoon before continuing this layering process.  It might look like a crazy mess when it's in the serving container, chilling in the frezer, but the scooping of the finished ice cream is what will give that perfect marbled look.

My renewed love of strawberry ice cream goes hand-in-hand with an appreciation for coffee ice cream. I always compare other coffee ice creams against my gold standards, which are Lappert's Kona coffee or Roselani's coffee ice cream. They're both Hawaii-based ice cream companies, I'm pretty sure they don't ship outside of the islands, with the exception of a small Lapperts at the California Hotel in Las Vegas, but one of the reasons I consider their coffee ice creams so good is they keep it simple. They don't fall into the frappucino-whipped-caramel sauced-sprinkle of chocolate mess that is most so-called coffee beverages and ice creams. The lily isn't just gilded when it comes to a lot of mainstream coffee ice creams, it's freakin' bedazzled and clothed in a purple crushed velvet track suit with gold stitching. That's some fussy ice cream, yo. How about just enjoying the coffee flavor, with the sweetness of milk?

I like my basic vanilla ice cream recipe as a starter -- you can peek at it on this older post.  And while the milk, sugar and vanilla is simmering, I throw in about a quarter cup of fresh-ground coffee. It steeps and releases its pure java flavor. I let it all simmer until it's got the perfect blend of coffee and vanilla, add the eggs, and then strain the mix through a fine metal sieve. It will get all the large chunks of beans out, but a little will remain, and that's fine. When it's time to churn the chilled mixture, I'll add in some super finely chopped bittersweet chocolate -- run it through the food processor to get it really small and grainy. It's more as a textural element, since the chill keeps the chocolate's flavor from really permeating the ice cream. I like the little crunchy bits of chocolate as I eat the ice cream, it makes me feel like I'm having a chocolate covered espresso bean. I could leave the ground coffee in, but I think they might be too bitter, and the chocolate just adds a nice surprise of sweetness with the coffee.

I hope these little ice creamery tips are helpful as you wade through the summer heat. Ice cream maker or not, there are some nice ways to jazz up a simple bowl of vanilla ice cream!

The joy of ice cream, down to the last bite - Photos by Wasabi Prime

FoodTrek: Holiday Cheers to Winter Beers

The sunny days of summer are long past, replaced with a distinct chill in the air. We're all looking for ways to get cozy and seek out the rich flavors that seem to call out with a rebel yell in the wintery season. We start to think of hot mugs of steaming coffee, bittersweet nibbles of chocolate, and... beer?! Well of course. It's Seattle, after all! Raise a glass and toast the holiday season with a brewski or twoski, as we did at this year's Winter BeerFest.

And lo, unto you I bring you tidings of comfort, joy and delicious beer - Photo by Wasabi Prime

As in previous years, Winter BeerFest was held in the Ballard neighborhood, over at Hale's Palladium, a large event space adjacent to Hale's Ales Brewery. Fitting, no? This festival is especially tuned-in to the Seattle/Northwest vibe, as along with beer, there's a booth set up by Caffe Vita, slinging espresso shots of pure comfort, joy and caffeine to offset the mellowing buzz of beer. There was also a large table full of samples from Theo Chocolate, another local Seattle favorite. They're of the only organic, fair trade chocolatiers in the country, whose sweets are as good as their intentions. They had recommended beer and chocolate pairings, which if you're looking for a unique gift for chocolate and beer lovers, a few bars of Theo chocolate packaged up with some wintery Scotch Ales or smoky Porters would make a really fantastic holiday treat for someone special. This year they had something extra fantastic to add to the mix -- Taylor Shellfish Farms had a table set up, offering freshly shucked Virginica, Shigoku and Olympia oysters, all raised locally, and marvelously good with some of the more crisp hop-heavy beers.

Holiday cheers to Washington beermakers! - Photos by Wasabi Prime

The main event is, of course, the beer itself. Much like how Oktoberfest yields seasonal harvest beers rich in aromatic spices and flush with grains and hops fresh from the fields, winter seasonal beers reflect a style of beer that uses more developed flavors, like malted (partially sprouted) barley, grains that are roasted to get that charred coffee-like flavor, and deep-flavored sugars like molasses. You could say they reflect the flavors that yield from a warming fire on a cold day. It's not to say there is no ubiquitous hoppy IPAs at the festival, there are a few for the hop-head die hards. Most of the beers that are showcased at Winter BeerFest tend to be darker -- you'll find your lion's share of Stouts, Porters and specialty smoked beers. There are holiday-themed beers where they're spiced with things like cinnamon, coriander, ginger and other flavors you'd normally expect to see in a mulled wine. This year had several barrel-aged beers, where they sit in an old whiskey or bourbon barrel, with the beer absorbing some of that added flavor, making a really incredible tasting experience.

Palladium of brewskis - an early moment of calm before the place got totally packed - Photo by Wasabi Prime

I went with the usual Brew Crew, which is to say Mr. Wasabi and several friends who either do their own home brewing, work in the beer industry, or are just super beer nerds who take advantage of any opportunity to fully immerse themselves in yet another beer-tasting adventure. Everyone has their own personal tastes when it comes to beer, which makes for a good way to navigate the many tastings. You won't get through every table, that's just the plain and simple truth. And even if you did, your palate would be completely hosed a third of the way through, as there were many beers with fairly high alcohol by volume numbers, which as the math would have it, leaves one flat-on-their-face drunk. When there's a group of friends who all have personal favorites when it comes to styles, you have tasters who will be attuned to finding the best-in-show samples of winter beers. Mr. Wasabi prefers Doppelbock style beers, which is a malty, rich style of beer developed in Germany by Paulaner Monks in Munich, designed to be drunk during fasts, when they weren't allowed to eat solid food; it's oftend called "liquid bread" or Lent beer. For winter, it's just a good, hearty beer that's stick-to-your-ribs good. One of his notables was the SnowBockalypse by Icicle Brewing Company, from Leavenworth. We had one friend who managed to track down anything close to an IPA or with a generous use of hops, like Wingman Brewers' Ace IPA or 7 Seas Brewing's most LOL-named beer, the Ballz Deep Double IPA. Given our friend's mantra when it comes to beer is for the hops to punch him in the face, he was more than happy to go ballz deep at the festival, so hey, he's got that going for him.

Brewer-designed holiday cheer - Photos by Wasabi Prime

As for me, I stuck with my winter beer guns -- I prefer the rich, smoky coffee-chocolate notes in Stouts and Porters. One of my favorites was Fremont Brewing Company's Bourbon Abominable Ale, aka the "Bbomb." Which makes me think of Scott Pilgrim vs. The World and their punk band Sex Bob-Omb, and that of course makes me smile. Their ale most totally Bbomb-diggity, with a strong wood and vanilla flavor from the aging in 20 year old bourbon barrels, along with a nice chocolate-coffee bitterness. It's not a shy beer, to be sure, and went really nicely with the Theo chcocolates. I also enjoyed Snipes Mountain Brewing's No-Bake-Stout, a nicely well-rounded chocolate oatmeal stout that wasn't gimmicky or fussy, just very well made. I also made a beeline for Black Raven Brewing's Gunpowder Plot Bourbon Nitro Porter, one of the only nitro-poured beers at the festival (at least that I saw), which aside from the really lovely flavors from the bourbon barrel, the pour ensures  the porter has a velvety, creamy texture.

We wish you a Merry-Beer-mas and a Happy Brew Year! - Photos by Wasabi Prime

Overall, the best part of enjoying all these winter beers was the decoration of tables and general sense of holiday cheer. Breweries pulled out all the stops, wearing costumes, creating big holiday displays. They keep a kid-like sense of fun for a grown-up beverage, making this one of the most festive beer events you'll ever have the pleasure of attending.

UnRecipe: Gimme Some Sugar, Baby

Yes, I'm back! I'm back! Thanks to those who followed and wrote me while I was visiting family in Hawaii. I'm back on the Mainland and ready for action. Well, more like ready to get caught up on the mountain of work that had to sit while I was away, but hey, life moves on. We'll see if I do a post about my latest trip; it's going to depend on how photos turned out, but regardless -- it's good to be back in the bloggosphere.

This aptly-named post title, aside from that being one of my favorite lines by the fantastic Bruce Campbell in Army of Darkness (if you haven't seen this movie, shame on you. It's awesome. As are all the Evil Dead movies), refers to the fact I wanted sugar. Lots of it. And while this isn't representative of all the poor eating habits of a single day, it does contain all the major sweet tooth cravings I've had over the last month or two. Let the sugar rush... commence!

Coffee and ice cream, afo-ghetto - Photo by Wasabi Prime

No, I'm not pregs with fertilized eggs, but I am a lady-girl, who sometimes has lady-girl cravings. Ladies, you know what I'm talking about. And since I don't often crave sugary things, when I do get the hankerin' for something sweet, it's super-specific, and if I don't get it, the universe and everyone within my immediate vicinity are in for a world o' hurt. It's not always chocolate, but chocolate more often than not is a likely culprit. Even though we're cutting back on caffeine, I'll still have a cuppa Joe now and then, which feels like getting struck by lightning, if you must know. I craved both sugar and coffee for a potent dessert, so I made a dark cocoa-coffee ice cream and then put a scoop of it in a dessert cup, pouring hot coffee over it. The traditional way of enjoying affogato is gelato with espresso and sometimes a little dash of a liqueur, consider this afo-ghetto, since I was just working with what I had, and ice cream and coffee is effin' delicious.

The holidays are nearly upon us... start the caramel corn - Photos by Wasabi Prime

I started to think about the holidays. It's not like I just sit in a room and suddenly ponder the meaning of Christmas. But it's been getting to look a lot like Halloween, even back in August when Costco started putting bulk candy out and even now, I see holiday wrapping paper showing up on shelves and decorated trees are showing up in department stores. Retailers are insane. These are like not-so-subtle reminders, much like the Hammer of Thor beating upon your skull, that holiday season is on the horizon, so get crack-a-lackin' on what to make/bake/buy for gifts this year. I do rely on baked goods as inexpensive gifts, especially since at this point, most of the people I know don't need more stuff, but something sweet is appreciated. And I bake in bulk, so whatever I make has to be something that isn't fussy, can be done in large batches, and made a few days in advance of giving/mailing out. This year may be a caramel popcorn year. So, Friends of Wasabi, start practicing your happy/surprised face when you get a big ol' box of caramel corn this year!

I started some early recipe tests, some more successful than others, trying different ingredients to make the caramel more unique. Homemade caramel can't be beat, this is not news to anyone, but when you eat caramel corn you made from scratch and compare it to the store-bought kind, it's no wonder Cracker Jack had to put a prize in their boxes to convince people to eat it. I'm kidding, I still love Cracker Jack. But the homemade stuff really is better. And if you can avoid burning your skin off with the napalm-like hot caramel, that's just icing on the cake.

Campfire goodness, baked into a cookie - Photos by Wasabi Prime

I was feeling a little nostalgic towards s'mores. Mostly because I didn't get a chance to really enjoy the great outdoors this summer and making a sticky mess of a delightful fireside dessert. I had a bag of mini marshmallows. They're cute. They're full of mysterious preservatives. But they're still cute. I think they were 99 cents at the store, and the spirit of the impulse buy possessed me to get them. I spent one afternoon putting them on toothpics and toasting them over a lit candle. That was kind of fun. But you don't go through a whole bag of mini marshmallows like that and would feel Epic Shame if you did. So I looked for a recipe that used them, chocolate chips and buttermilk. Why buttermilk? I had half a carton leftover from making blueberry muffins, and it needed to be used up. Lo and behold, I found a recipe for whole wheat s'more cookies on Epicurious. It was like the junk food gods said, ask, and ye shall receive, you sugar-addled junkie. They were pretty tasty. Not the prettiest things in the world, but they were like big, sticky-sweet bombs of chunkasaurus rex goodness. They bake up and set nicely, but they got really sticky after a couple of days. It could have been the moisture in the air, and the fact that marshmallows are just stabilized forms of sugar-goo. The marshmallows are added whole and during the baking they melt down into gooey little craters, but in a few days they get almost syrupy, so it turns into a bit of a messy cookie, FYI. I sent some to Mr. Wasabi's parents, gave little bags of a few cookies to friends, and the rest were promptly eaten by us. I'm still deciding on whether or not to include this in the holiday baking roster, as I know friends would enjoy it, but may have to avoid sending these to family in Hawaii, as the humidity may turn the cookies into The Blob. And that's not very holiday-like.

What about you? Are you already planning your army of baked goods to send out to friends, family and the like?

FoodTrek: Enjoying a Slice o' Heaven in Steveston...and Wanting Seconds

You hear stories from people describing the riches and plentiful nature that is north of the Border. Streets of gold, milk and honey, the whole ball of wax. Oh, what -- you think I'm talking about people making a run for the US Border? Heck no -- I'm talking about the real El Norte, Canada, and more specifically the seaside village of Steveston within the city of Richmond in BC. Picturesque waterfront, a rich seafaring history and all the comfort foods of home (including tasty Poutine). Welcome your new emigre-to-be, Steveston, the Prime wants to make a run for the border and settle on your shores!

Welcome... to Jurassic BBQ Park, at Hog Shack in Steveston - Photo by Wasabi Prime

Is it scary that I'm letting a giant platter of meat be the opener to this post? Well, take a breath, count to three, and think of warm fuzzy puppies to calm your meat anxiety/excitement. Of all the delightfully delicious discoveries one can make in Canada, a good barbecue joint is probably the last thing you'd think of stumbling across. The Hog Shack Cook House is right near Fisherman's Wharf in Steveston, serving up farm critters over ocean dwellers -- pork and beef ribs, beef brisket, chicken, all smoked in-house and done in the Kansas City-style of BBQ, with a slow-cooked smoke flavor, a tomato-molasses based sauce, and generally a little more evenly balanced between sweet and spice. It wouldn't be fair to say there's no seafood on the menu -- they do offer calamari and local prawns, but come on, you're here for BBQ. Invertebrates have nothing on mammals -- Darwinian deliciousness rules. The beef rib "Dino Bones" are epic caveman food, named aptly because they look like someone took the Flinstones' pet, Dino, out for a long walk into a smoker and doused him in BBQ sauce. The real secret treat are the burnt ends from their smoked brisket. It's pretty much that -- the carbon-encrusted nuggets of flavor that usually flavor side dishes like baked beans, but Hog Shack periodically Tweets that the burnt ends are available to order and the thundering hooves you hear is the crowd of people converging on this place to get a plateful of the off-the-menu treat. They're very adventurous souls, putting whatever temps their curiosity into the smoker -- you can get smoked cubes of Spam, which will pretty much rock your world. Another off-the-menu carnivorous delight are the pulled pork pancakes. Shreds of soft pork, soaked in the house BBQ sauce, covering a stack of sweet, fluffy pancakes. Kaboom. Congrats, Hog Shack, you just blew my mind.

Eat, drink, be merry. Repeat. - Photos by Wasabi Prime

They're also big beer nerds, which I can appreciate. They have the benefit of being right in the heart of Pacific Northwest craft brew Beertopia, with the lion's share of good beers to offer, but they know how to pick beers that go well with intensely-flavored meals, so they offer interesting things like the Hitachino Nest White Beer, a Japanese beer done in the Belgian Wit style, a lightly citrus-flavored brew with a little spice of cardamom, and it probably has one of the cutest beer labels I've seen in a while. Owls make things better. This is just a simple fact that you're going to have to accept. You don't see Harry Potter walking around with a cormorant, do you? Owls = Better.

Rocanini rocks my coffee socks - Photos by Wasabi Prime

You need a breather after all that protein. And very likely a nap, but if you take on the Rambo attitude of eating with all-American gusto, you'll sleep when you're dead, soldier, so find the quickest way to get a kickstart of caffeine to keep the food momentum going. I have to say, I was glad there was not a Starbucks on every corner of Steveston and Richmond. Maybe every other-other corner, but not like how it is here in Washington, where the wily and agile Starbucks roam free and multiply in their native territory, a jittery wild herd of half-caf/double-foam cappuccinos. I'm pleased to say there's a charming and lovely specialty coffee shop that would bring a tear to the eye of any coffee nerd, Rocanini Coffee Roasters. Their roasting facility is in Vancouver, but their beautiful, brightly-lit cafe is in Steveston. It reminds me of many places in Seattle, with the smart minimalist interiors, decorated with a mix of modern and vintage pieces.

Cold brew coffee - where even the caffeine needs a chance to chill out for a bit - Photos by Wasabi Prime

I had my usual latte, along with a wonderful buttery almond croissant, but Rocanini gets extra coffee nerd cred for having a cold brew setup, which is this complicated-looking tower of glass and wood on their counter that looks like how Steampunk geeks would want their coffee before jumping on their recumbent unicycle. Cold brew is just another way to extract the flavor from the grounds, but using cold water to slowly absorb the richness of the coffee with less of the acid or bite that heated brewing methods tend to develop. Having a tall tower that lets gravity do a lot of the work to draw the water through the grounds helps speed up the process a little, and let's face it, the equipment just looks wicked cool. While this method takes more time, it yields a more smooth cup of coffee that's all the more enjoyable as an iced drink.

A glass of wine and bountiful treasures of the sea at Tapenade Bistro - Photos by Wasabi Prime

I've been going through all these creature comforts as a reason to leave the States behind, and I could say another reason is seafood, but that would be a little silly as we can get plenty of seafaring meals around here. But not all of them can prepare the food as delightfully as Tapenade Bistro. The menu is Mediterranean-styled, but that's just a quicker way of saying fresh flavors, simply-prepared and being respectful of the local ingredients with a nod towards sustainability. It's very close to the way a lot of Seattle area restaurants treat their food, especially seafood, which benefits so often from a light hand for seasonings and sauces. At the time of this visit, the spot prawns were in season, so it was prawn-a-palooza celebration everywhere, with all the local restaurants offering it on their menus. But Tapenade knew to give the little creatures their due, and served them up steamed with piles of fresh herbs, potatoes, sausage and fresh lemon. A bit like a crawfish boil, but in an elegant way, even if it's not the most elegant way to eat them -- which is to say, dig in like there's no tomorrow. Paired with the prawn feast was a really clean, light crab salad over a crab cake, which, like a Double Rainbow, is Double-Crustacean-OMG good. Everything just felt wonderfully garden-fresh, like no aspect of this celebration of land and sea edibles was overlooked. I was pretty much ready to rip up my passport and say, home is where my full and happy stomach is.

When cupcake mania strikes! - Photos by Wasabi Prime

So all the savory delights of Steveston seemed well-investigated, but what about the sweet? Surely one cannot live on smoked Spam and buttery spot prawns alone... although it would be pretty nice, wouldn't it? Cupcake mania hasn't just stayed local to the US -- the frosted mini-cake craze has jumped the border and invaded Canada with a sugar high as well. Sure, the Seattle area has its share of cupcakeries, but walking through Steveston, there was a moment of comfort to see the sign for Bell's Bake Shop, and its lemony walls with sprinkle-hued polka dots. Maybe it was the wall color that reminded me of my old childhood bedroom, or the vintage chairs that were like the chairs in my grandparents' kitchen, but the place had a worn-in feeling of home. No fussy princess-themed, sparkly maribou-feather wonderland. You didn't feel like Tinkerbell up and exploded the way some cupcakeries doll up their shops. Bell's was like a nostalgic afterschool treat in someone's kitchen, and the seasonal rhubarb cupcake I had sure would have gone well with a tall glass of milk.

I thought about staying. I let my brain stray into the danger zone of, "You don't need a pesky ol' visa -- no one will even know you left the US and never came back...right?" But the drive back across the border to US-terra-firma was a reminder that Richmond, and more specifically Steveston, is not that far away. Its seaside village charm and ample restaurant choices make me think it's a place ripe for invasion by Cher or P. Diddy, so head up there while it's still pristine and untouched by annoying celebrities looking for the next great city to ruin. Hurry. Pack your bags right now. I hear the Diddy is a wily one. And if you want to let fate or luck guide your hand, you can still enter to win a food trip to Richmond -- just head over to Richmond's Ultimate Food Experience to enter for a chance to party and eat like a rockstar.

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!)

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: Vovito Answers the Call of the Caffeinated Wild

I only spoke with Ariff and Shairose Gulamani for a short time, but I'm pretty sure they dream in gelato with a little kick of espresso. They have been living and breathing the art of coffee and frozen desserts in preparation for their new specialty coffee and gelato shop opening this week in Bellevue. This husband and wife dynamic duo combined their backgrounds of business and marketing, along with a passion for fine coffees and handcrafted treats, to create Vovito Caffè and Gelato, a dream come true for this culinary-savvy couple.

Buffy the Espresso Slayer Machine - Photo by Wasabi Prime

The concept is simple and elegant -- quality hand-crafted espresso drinks using premium coffee beans, along with a variety of gourmet teas, as well as fresh-made paninis and baked goods. To sweeten the deal, they offer over twenty different gelato and sorbetto flavors, all made using natural ingredients. They have two Slayer espresso machines, gigantic hand-built uber-professional espresso makers that cause coffee nerds to tremble with joy and baristas able to quickly go between high and low pressures, giving them incredible flavor control and power, literally at the flip of a switch. Seeing the two Slayer machines sitting side by side is a rarity, as there's only a handful that are in use in the country. The summer warmth is giving the Slayers a slow ease-in, but the morning weekday rush and incoming cooler months will be giving those machines the workout of their mechanized lives. Move over Buffy, there's a new Slayer in Sunnydale... I mean, Bellevue.

This will be their first week for Vovito to start working its java mojo on the first level of the luxe Bravern shopping complex-slash-Microsoft hive, slinging espresso beverages to the coffee zombie masses craving that kick-start to get them into their offices on time. They're in soft-opening mode with their official grand opening on Friday, July 30th, but as far as our caffeine-addled brains are concerned, there's finally a coffee place in The Bravern, and thank God. I knew enough people risking life and limb to scamper across the multiple lanes of NE 8th Street to hit the Starbucks every morning, like an officeworker version of Frogger. One could say Vovito is performing a public service, keeping the streets safe from cubicle jockeys darting out into morning rush hour with visions of quadruple-shot-venti-Americanos-with-room-and-a-splash-of-half-and-half, dancing in their glazed-over eyes.

Freshly made gelato and signature sweets from Vovito - Photos by Wasabi Prime

Public safety concerns aside, I had the pleasure of visiting Vovito on the first day of their soft-opening. For an unofficial status, the place was officially full. The incredible sunny weather helped drive people into the cool interiors to gaze longingly at the rows of gelato and sorbetto sitting in glossy mounds like an edible rainbow under glass. Rotating in a vertical display case were Vovito's chilled signature desserts, like their Coconut Surprise, a richly flavored tropical treat. I hovered over their signature offerings, but stuck with a classic, their pistachio gelato -- a personal favorite of Shairose. I was not disappointed, as it was sweetly refreshing with a pleasant balance of flavor. It wasn't just a big bite of sugar; you could pick out the natural sweetness of pistachio along with a little savory earthy saltiness. Belissimo!

Many people were getting their gelato and sorbettos to-go, but I recommend penciling-in an official Gelato/Sorbetto Break in the busy schedule, and enjoying it on-site. In a style befitting the cool modern Italiano touch, the creamy scoop is served in a brushed metal martini glass. It's literally a cool way to enjoy the treat as the metal also helps keep the chill on the creamy scoop as you take your time to savor it. I'm sure it's the summer talking, but the gelato and sorbetto offerings were sweet Italian music to my ears. Vovito's use of natural ingredients guarantee a more subtle feast for the eyes -- no weirdly bright colors or food dyes that don't exist in Mother Nature's bag of tricks. Some of the interesting flavors that I've made a mental note to revisit are their spicy chili chocolate, green apple, and even their bubble gum. I've had the mass-produced Smurf-blue bubble gum ice cream before to mixed results, however for Vovito, seeing how they've been respectful and creative with their ingredients, I'd be willing to give their playful take on a childhood flavor a try.

Coffee break just got a little fancier - Photos by Wasabi Prime

OMG a Recipe: Still Hungover? Have Some Home-Roasted Coffee!

Nothing like partying down on a New Year's Eve and waking up missing teeth, a groom who's disappeared, and a Bengal tiger sitting beside you in a Las Vegas bathroom. Wait... was that New Year's Eve or was that the movie, The Hangover? Oh hell, I can't even remember anymore. All I have to say is... shhhhhh... you're surfing the in-tar-webs too loudly... keep it down...And must you blink your eyes with such deafening sound? There are folks still recovering from the year that was!

Damn fine cup of coffee, Diane - Photo by Wasabi Prime

OK, so that's a rotten lie; not a good way to start the the new year, I know. The Prime's rockin' New Year's Eve was a happily mellow and understated one -- absolutely no tigers or self-inflicted dentistry, at least that I'm aware of. But I can't assume that everyone is as fabulously boring as I am -- there's more than a few souls out there who have been wandering in an intoxicated haze since Thursday night, wondering why that raccoon stole their underwear. How about a cup of coffee to chase away the demons? Even better -- how about roasting your own coffee? Once the cinderblock metronome in your skull goes away, of course.

It's not as obscure a thing as one would imagine. Mr. Wasabi has been roasting his own beans for years. It's relatively easy, yields more flavor control, and can be budget-friendly. The basics behind roasting your own coffee is to find a method of dry, high heat, that helps circulate hot air around the beans so that they are continually moving and aren't burned during the roasting process. Brock had done some research and discovered that achieving this roasting method is as simple as using an old air popcorn popper. Check on Craigslist or rummage sales -- there are so many floating around and people seem more than happy to be rid of them, and more often that not, you may have one stowed away in some closet or atticspace. They roast up to a few handfuls of beans at a time and while averaging ten minutes of roasting time per batch, this roast time is variable, depending on the bean. This provides more options to push and pull flavors from the coffee beans.

Greenie Beanies - Photo by Wasabi Prime

As for the coffee itself, we've been purchasing our green beans online. There are several places that will sell green beans in bulk, which usually yields a cheaper price in the long run, and they keep for a very long time in a cool, dry place. Our longtime supplier has been Sweet Maria's, which sells a wide variety of green beans, plus provides handy advice and tips for DIY coffee roasters. Their green bean prices range from about over $5 to $8 a pound, plus some rare, more expensive varieties. They do sell small home-use roasters, but if you want to get all MacGyver about it, the popcorn popper works just fine.

French press optional, as are Quantum Leap mugs - Photo by Wasabi Prime

I may have a Mr. Wasabi, but I do not have a Mr. Coffee. We have a large collection of Bodum French presses, but no coffee machine. We've no quarrel with the appliance, we just never bothered to get one. Given the small batches of roasts done in the popcorn popper, we only use a small amount at a time, which for quality's sake,  it's ideal to roast and brew the coffee within a matter of days. Once the oils from the beans are brought to the surface, they will start to deteriorate and the freezer only slows this process down so much. Because of the small-batch roasting, the French press is both a handy and delicious way to start one's morning, if you don't mind a few extra steps. We tend to brew up several cups' worth in a large French press and once ready, we pour ourselves a cup and then put the rest in an insulated thermos to keep it hot for seconds and thirds. Letting it continue to steep in the grounds at the bottom of the press will make the coffee bitter, plus having it exposed just cools it down. An insulated thermos does an amazing job of keeping the coffee hot for many hours.

Proof of coffee nerd-ness - Photo by Wasabi Prime

As to the other extra coffee-making tools we keep handy, we use a box grinder, and more specifically, a Zassenhaus conical burr grinder. They are not cheap, I realize this. I credit and fault Mr. Wasabi's coffee nerd obsession going into overdrive, but you can sometimes find these old burr grinders in antique stores, as this was the method of grinding coffee back in the day. The nice thing about them is they are not electric, few moving parts, adjustable, and they really will last a lifetime. The reasoning behind the box grinder is mostly because of the French press method -- electric grinders are so efficient, they pulverize the beans to such a fine grade that much of it will seep through the metal mesh filter in the presses, creating more sludge than coffee. If you embrace the power of technology, the 21st century, and have a coffeemaker like the rest of the modern world, this foray into bean grinding and French presses is unecessary. We're just the weirdos who don't have a coffee machine, yet own a pair of Quantum Leap mugs (I usually take Sam, and Brock tends to get Al, in case you were wondering).

You don't need to have all the extra brewing and grinding accompaniments to enjoy a home-roasted cup of coffee -- the main thing is the roaster and getting your hands on some green beans. If you have the chance to roast your own, I recommend it, as you will notice the flavor and freshness. It's a great way to start the morning, as well as the new year -- happy 2010, everyone!

Roasting Your Own Coffee (come on, you know you want to)

Tools needed:  air popcorn popper, kitchen scale for weighing beans, stopwatch or timer, large metal bowl, metal strainer, oven mitt or glove, airtight glass jar for storage
Ingredients: 50 grams by volume, green coffee beans


Start up air popper and let it run for a few seconds to warm the heating element. Pour the green beans in, start the stopwatch or timer, and shake popper to make sure the air is keeping the beans moving. They should be swirling around rapidly. Place a metal bowl where the popcorn would pop out to catch any of the chaff as it's burned off the beans. The beans should roast for eight to ten minutes, depending on recommended roast time for beans or personal preference. Ten minutes yields a dark and flavorful roast, but not as strong or burned as most commercial blends.


Around the fourth or fifth minute, you will hear a distinctive snapping sound coming from the beans -- this is called "first crack," and signifies the roasting is about halfway through. Clean out the burned chaff from the metal bowl as it fills; it's good to do this around a kitchen vent to clear out the burning smell. Keep an eye on the beans -- don't ever walk away from them. When the ten minute mark hits, turn off the popper and carefully pour the roasted beans into a metal strainer. Toss lightly to cool or lay out on a cold stone countertop to quicken the cooling process. Careful, they will be super-hot!


Once beans are cool to the touch, store in an airtight glass container. The batch should last for up to a week, but it's best to grind and brew it as soon as the beans are cooled. After having the first cup of your own home-roasted coffee, I'll wager it will be tough for the beans to even last a week!

Coffee roasting at home -- a better use for that Poppery II that no one's used for years. Photos by Wasabi Prime