A Funny Thing Happened…

…on the way to Thanksgiving! I spent so much time enjoying real live people and real good food that I didn’t have time to upload photos and post about it. I’m re-winding now and getting caught up. Please bear with me.

 

Have you read or seen the T.V. shows about those great Food Trucks that move about the city offering good food at different locations each day? Dear and my brother and his wife had seen a segment about the Best Food Truck in the U.S.A. and a truck right here in Seattle won the distinction. On the Wednesday before Thanksgiving we found out it’s location and headed out with our Thanksgiving company to have some good eats! Marination lived up to it’s honor and served us up some really good food. To thank the people of Seattle for nominating them it was Free Taco Day! Woohoo!

 

The food was delicious and the people who run the business were great! Find out where they are today by clicking on the Marination link above. You won’t be disappointed when you take your first bite!

 

We were hankering for something good to wash down this fabulous food and found out that Hale’s Ales another great Seattle establishment was just down the street.

 

I’ll be adding this link to Foodie Friday because it’s all about the Food! Thanks Gollum for hosting Foodie Friday.

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Tortellini, Meatball, Spinach Soup!

Wanted to share this yummy easy soup with the Foodie Friday Crowd. Visit Gollum at Designs by Gollum to see more great recipes and food.

 

When I saw this soup on Connie’s blog Practicing Theology I knew it was going to taste good. I made it tonight and umm umm good it is! Thank you to Connie for sharing the recipe here.

 

Ingredients: 2 quarts of chicken broth, 1 jar spaghetti sauce, 1 package frozen meatballs, 1 package frozen spinach, 1 package frozen tortellini, 1 can chopped tomatoes.

Bring broth and spaghetti sauce to a boil and then add remaining ingredients and simmer for 30 minutes.

I used fresh chicken rosemary tortellini so I put them in 15 minutes into the simmer stage. I used a can of chopped tomatoes with green chilis and it added a nice kick. I bought some nice fresh bread to go with the soup and really enjoyed it to the last drop!!

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Pumpkin Praline Trifle ~

I’m re-posting this for Foodie Friday since it’s almost Thanksgiving and this is a great fall dessert! Visit Gollum to see many more recipes and photos that will make your mouth water!

 

I found this great recipe in the Thanksgiving Special bon appetit November 2008. Bon appetit describes this dessert as a cross between a trifle and tiramisu. You should make the trifle at least one day ahead, 2 days preferably to let the flavors meld or as I say “moosh”.

 

The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and the whole trifle once the praline is successfully completed is very easy to do.

Praline

Nonstick vegetable oil spray
1 cup packed golden brown sugar
1/2 cup sugar
1/3 cup half and half
1-1/2 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1-2/3 cups pecan halves (about 6 oz.) (I used pecan pieces because that’s what I had)

Mascarpone Cream

2 cups chilled heavy whipping cream
1 8 oz. container chilled mascarpone cheese (I found this at Trader Joe’s)
1/4 cup sugar
1 teaspoon vanilla extract

Filling

1 – 15 oz. can pure pumpkin
1/2 cup packed golden brown sugar
1/4 cup heavy whipping cream
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg (I used already ground)
1/4 tsp. ground allspice
1/4 tsp. salt
1-1/2 – 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
4-1/2 tablespoons of dark rum, divided

Praline/ Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat ot medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in a single layer. Cool completely. Chop into 1/4 inch pieces.

Mascarpone Cream/ Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.

Filling/ Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.

Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity). Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over. Cover with another layer of lady fingers. Sprinkle with 1-1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline. Spread remaining mascarpone cream on top. Cover and chill overnight. DO AHEAD. Can be made 2 days ahead.

Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)

My guests really enjoyed this trifle and I will make it again!

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Foodie Friday ~ Eating on Vancouver Island

Welcome to Foodie Friday hosted at Designs by Gollum. Click on the logo to see more.

 

My husband, daughter and I spent Tuesday on Vancouver Island and we managed to eat well. From the Ferry in Sydney on our way to Butchart Gardens we stopped at a restaurant called The Roost which had great freshly made food. I opted for their sandwich special with Beet Borsch on the side. The sandwich was a chicken, cheese, basil, tomato, red onion and portabello mushroom. Dear had the same sandwich but with a Roasted Yam and cilantro soup. Katie ordered the 3 cheese quiche with a garden salad. We would go back to this spot if we ever ferry across from Anacortes to Sydney again. After we walked about Butchart Gardens and on our way into Victoria we stopped in Oak Bay and were happy to stumble upon the Penny Farthing where we enjoyed some traditional Fish & Chips and Lamb Stew. It’s too bad we had to be in the ferry line for 90 minutes prior to our trip back to the states or we could have fit in one more good meal on the Island!

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Give Me My Babushka’s Cooking

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For Foodie Friday I’m posting this paragraph my daughter wrote about her Babushka’s cooking and a recipe and how to make my mom’s Borsch following it.

  • Gimme my Babushka’s cooking and I’ll be content

  • The sort of Russian/Persian cuisine that my Baba (Grandma) makes… I would be a happy camper for a year with yummy borscht, galupsi, kulyich, syrny paska, lapsha, varenky, shashlik, and a million other treats that I would butcher just as badly trying to spell in English…I can say most of them but they’re sure hard to type. Just make sure you give me a good supply of sour cream, and can I bend the rules to include my Mom’s “green borscht” which is spinach soup we chop up hardboiled eggs in? I was never entirely sure where that soup’s origins really lay…I could never get sick of all the lamb and cabbage and butter filled goodness, heck I even like the Russian candies my Deda (Grandpa) keeps around though none of my cousins do. My mouth is watering already. ~ Katie
  • borsch-snoqualmie-001
  • Many Borsch recipes include beets in them. The familiar Borsch that we grew up with and that we had at Molokan Church Meals did not have beets in it. Here is my mother’s recipe.

    Nadia’s Borsch

    For the Stock:
    1 Chuck Roast (with bone would be good)
    1 onion
    1-3 celery stalks with leaves
    2-3 carrots
    2 bay leaves
    5-10 peppercorns
    Salt to taste

    In a big stock pot, cover chuck roast with good water. Bring just to boil. Take roast out of water and discard the water. Put chuck roast back in pot and cover with fresh water again. Add remaining ingredients. Bring to a boil. Simmer and cook until roast is fork tender. Strain the stock. Reserve the roast.

    1 head of cabbage shredded (green is what we use)
    1-3 carrots grated
    1-2 onions diced
    1 bell pepper diced

    2-3 stalks of celery diced

    (saute the bell pepper, onion, celery and jalapeno then blend before adding to stock)
    2-3 potatoes diced
    2 cans stewed tomatoes blended in blender (we have those that don’t like chunky tomatoes)
    1 can tomato sauce
    1/2-small bunch of dill (to taste)
    1 handful of chopped Italian parsley
    salt and pepper to taste
    optional – 1 can of garbanzo beans
    option #2 – add a small jalapeno diced to the saute group above.

    Put the strained broth back into a stock pot. Add all the above ingredients and bring to a boil. Simmer until cabbage and carrots are tender. Taste and see if the soup needs more salt or pepper at this time.

    The Borsch is ready now.

    My mother doesn’t include this in her recipe but when she made borsch at my house once I saw her add a half a cube of unsalted butter at the end. :) My mother mashes most of the potatoes to thicken up the soup a bit.

    You can bake the chuck roast with a little of the stock, salt, pepper, and sauteed onions to serve alongside the borsch with a good loaf of bread and of course…sour cream. This was my welcome home meal for my kids on one of my trips back to Seattle a couple years ago.

    I hope you enjoyed this post from my archives. I think it is high time I make borsch again and take some new pictures.

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Foodie Friday ~ Happy Hours…

Welcome to Foodie Friday hosted by Gollum at Designs by Gollum.

I’ve been doing a lot of running around and eating out more then eating in. One of my favorites for dinner is Happy Hour. I love a bargain so when I can get interesting food for 1/2 price I’m a happy camper! I also enjoy smaller portions of food so this works great for me.

 

Before a Mariners Baseball game on Monday my kids and I went to happy hour at Boka Kitchen and Bar in downtown Seattle. This was not your typical happy hour bar food.

Sugar cane skewered crab cakes~Dungeness crab w/fresh herbs and lemongrass aioli, served on sugar cane sticks $5.00.

Rhubard bruschetta with rogue river blue cheese, golden raisens, and mint flower honey $4.00.

Tuna Tartines ~ olive oil poached ahi tuna, deviled quail eggs, shaved fennel salad $4.50.

My kids ordered the Angus Beef Burger with truffle fries for $6.50.

love potion no. 9
molten chocolate cake, white chocolate raspberry ice cream, fresh raspberries $8.00. Desserts are not on the happy hour menu but we all decided to share this and it was very good!

The bar was very upscale and the atmosphere was pleasant with comfortable seating.

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Foodie Friday ~ Inside Picnic…

This hasn’t been a typical week for us and we’ve eaten off our usual track. Last night we decided on a picnic in front of the T.V. Being empty nesters who moved away from their nest to get to an empty one, no relationship was harmed by eating in front of the T.V. Dear and I have plenty face to face meals with lots of meaningful conversations!

 

We had hard cheese, soft cheese, smoked cheese. My favorite was the Stilton with apricots. A fresh small loaf of bread and crackers. Genoa Salami, avocado, grapes and peaches. To drink I made a White Sangria. Here’s the recipe.

3-1/2 cups dry white wine (your typical bottle is just enough)
1/2 cup Cointreau or Triple Sec
1/4 cup sugar
ice cubes
1 10-oz. club soda
1 orange
1 lemon
2 limes

Combine first 3 ingredients and stir till sugar is dissolved. If you are going to serve it right away add the club soda now and the sliced citrus. Fill glass you choose to use with ice and pour the sangria over and enjoy. You could use some of the fruit for garnish if you’d like.  If you plan to make it ahead refrigerate the first 3 ingredients and then add the rest of the ingredients just before your company arrives. (I go ahead and add the citrus ahead of time because I like the added flavor)

Be sure to visit our hostess Gollum at Designs by Gollum on Friday to see more Foodie Posts!

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