New Years Eve

 

Road Trip Round Up

Alderbrook Resort and Spa (Union, WA)

   

       

We took a few road trips in 2011.  The best part for me is the relaxing time on the road.  Joe and I have a good rhythm going - he drives while I navigate and we love being on the road and taking in the different scenery.  We went to Alderbrook Resort for our babymoon.  Union, WA is definitely out there and that's what we like about it.  The lodge is beautiful inside and out, and the people there were very friendly.  The spa was great and the restaurant decent, but it's also the little things that make the difference.  The pillows were unfortunately not comfortable so that little thing is what will prevent us from going back again.

Vancouver, BC

We love going to Vancouver.  We go there quite often and it's really a no brainer for us.  We've had some low key trips there this year, including one where we took Joe's great uncle to see one of his relatives in BC and one where we just jumped into the car and headed north.  Smaller sized road trips take less work but you end up seeing more of your favorite haunts.  We did get to try a new Ramen place - Kintaro on the edge of Robson street in downtown Vancouver.  We weren't big fans but it was a fun experience overall.

Sunset in Stanley Park

Kintaro Ramen

Portland

We took a couple trips to Portland as well.  The city has such a laid back feel and the strangers are super nice.  Portland reminds me of Tacoma, a much bigger version of course, but I get the same feeling when I'm in Tacoma.

a city block surrounded by food trucks

Pastrami breakfast at Kenny and Zukes

We got to try a lot of the restaurants that were on our list.  We had a quick french happy hour at Little Bird Restaurant.  We had cauliflower soup, roasted bone marrow, along with a juicy burger. We went to Apizza Scholls where there was a 45 minute wait at 5pm!  They are known for their handmade dough and the pizza was great, but I'm not sure I would go back.  I actually had a much better experience at a small taco restaurant at the same block.  I had to have a small snack during our wait.

The highlight was going to the Japanese Garden.  It was a huge garden and we loved every part of it.

The post-pregger list

The thing that keeps me sane from all the dietary pregger restrictions is to keep a list of the foods I can't wait to eat.  The restrictions that I'm putting myself on is related to chinese philosphies as well as current modern philosophies of prenatal care, albeit on the conservative side.  I love looking at this list occasionally- the anticipation increases the enjoyment, right?

roast duck/squab
fried gizzards
hot pot
good sushi
tiramisu
ceasar salad
red wine
white wine
good cappuccino
mimosa
lemon drop
earl grey with grand marnier 
good eggs benedict - portage bay cafe 
salt and pepper crab - flying fish cafe 

the Pho Place

I can't even tell you the name of the pho place that we frequent in Everett.  We know exactly where it is on Evergreen Way though and frequent the restaurant monthly, if not weekly.  The only reason we know about it is because good friends of ours had told us about it and that it is a regular Boeing haunt.  They had good things to say about the broth and I would agree.  The pho always hits the spot and my latest favorite is the grilled pork/prawns over noodles.  The grilled pork is extremely flavorful and pairs well with the pickled veggies, cilantro, and fish sauce. The flavors in this dish satifies all the demanding pregger tastebuds for me.

Korean BBQ feast

Nothing makes me happier than having a ton of food with varied flavors, textures, and colors sitting on a table, waiting for you to finish your bite so you can start on another!  I could hardly keep my end of the conversation at the table because I was too busy stuffing myself and enjoying every bite.

That is why one of my favorite meals involves a korean BBQ on the table and the myriad of dishes that you get alongside the meat.  The best if it's all you can eat - just make sure you wear something very comfortable (i.e. sweatpants) to dinner - you will be glad you did!  The restaurants that have all you can eat options include Palace BBQ in Bellevue, and Secret Garden in Lynnwood.  I believe there are some good ones in Federal Way as well but that is normally out of my jurisdiction.

Roast Pork

Roast pork....how I love thee....how thee makes my heart sing...  Nothing beats a piece of roast pork, hot from the BBQ shop, where the skin is crispy and you get a perfect layered piece of skin, fat and meat.  It really is to die for.  Most BBQ shops (the busy ones) run out of the good stuff by 6 or 7pm..  So you usually have to pick it up earlier, and the right thing to do once you get home is to pick out the perfect piece and to cram it into your mouth before dinner.  Because eating it with rice dilutes the deliciousness of the pork. 

Here's one thing I learned recently about the pork - if you go to the shop even earlier - say sometime around noon or early afternoon, that is usually when the belly is sold.  Basically, the butcher just cuts down roast pork from top to bottom and the piece that you get depends on the time of day you come in.  The belly piece is one of the best parts of the pig to get roast pork from.  Kau Kau is a shop that only sells belly pieces in general, while BBQ shops like Kings BBQ sells the entire pig.  For some reason (and call me crazy), the belly of the pig from Kings BBQ tastes a little bit better than the one from Kau Kau.

Barking Frog

I love driving into Woodinville.  I forget how close it is - it's just about 10 minutes from Totem Lake/Kirkland, but when you drive through Woodinville, with its wineries, pumpkin patches, and large patches of farmland, you get transported to a quaint little town.  Barking Frog is a great stop - it's the sister restaurant of the Herb Farm, the much fancier restaurant with their set 9 course dinner and wine pairing.

The food was so delicious - I had the steak with grilled polenta and it's the better steaks that I've had in a while.  Their chocolate creme brulee was to die for.  It made for a very pleasant lunch and a very affordable one as we were able to catch it during Seattle Restaurant week.

Stir Fry

I've been watching my mom stir fry all my life, and it has only been recently that I truly understand the art of stir frying.  I finally realized that by browning the meat first, and then stir frying the vegetables, you are using the vegetables to scrape up the flavors from the meat and the high heat helps trap the flavors within the vegetables.  I used to go through the motions, but often at times, I would never have enough patience to wait for a well heated wok, or I would cook too much at one time, thereby, never allowing the vegetables and the meat to cook within their own space and to brown appropriately.

I came to appreciate this process more when a friend of mine lent me a book by Grace Young, called the The Wisdom of the Chinese Kitchen.  Her website is a great entry way into stir fry recipes, but don't miss out on this amazing book, where there is an amazing catalog of traditional chinese recipes, that I never thought I would see encapsulated in English.  She spent a great deal of time jotting this wisdom down from her parents along with her extended family.  In explaining her family's idiosyncrasies, I've learned to understand why my parents, always, without exception, insist on picking out the the freshest meat, vegetables,etc (they want the best for the family, and they take great pride in being able to buy the best).

Once you figure out the principle of stir fry, the possibilities are endless.  Most vegetables (non-leafy works best except for bok choy) combined with any kind of meat makes for a different dish of flavor and texture.

Baby bok choy with pork

Mushroom, celery, and beef slices

broccoli and beef slices

Stuffed Mushrooms- Chinese style

This recipe is a little more time intensive, but it's worth it.  The stuffed mushrooms are browned and then get juicy when they are cooked in a little chicken broth and the sauce is then thickened.

Recipe from Enjoy Chinese Cuisine by Judy Lew

1 ½ lbs of fresh mushrooms (about 24 medium)

Filling:

½ lb lean ground pork
¼ lb fresh prawns (shelled, deveined, rinsed and chopped)
4 water chestnuts, chopped
2 T chopped bamboo shoots
1 t minced ginger root (optional)
1 t soy sauce
1 t rice wine
½ t salt
¼ t white pepper
1 T cornstarch

1 T oil
1 T mirin or sherry
1 T oyster sauce
2 t soy sauce
½ cup soup stock
Some cornstarch and water for thickening
1 green onion, chopped.

1.  Wash and dry the mushrooms.  Gently break off stems and reserve for another use.
2.  Combine all filling ingredients
3.  Stuff mushroom, use about 1 ½ t for each mushroom.
4.  Heat a skillet and add oil.  Lightly brown mushrooms, meat side down over medium heat.
5.  Turn mushrooms over and cook tops for about 1 min.
6.  Add mirin, oyster sauce, soy sauce and soup stock.  
7.  Cover, bring to a boil and simmer for about 10 minutes.  Thicken with cornstarch and water mixture.  Add green onions.

Dirty Rice

My first taste of dirty rice came from a Zatarains Box and boy was it good.  In a quest to lower the amount of sodium and processed foods that we eat, I've found that it's also pretty easy to make dirty rice from scratch.  I followed this recipe loosely and once I get the meat and veggies done, I just scoop it on top of hot rice.  I love the flavors and colors that the little red and yellow peppers add to the dish.  You can even make your own cajun seasoning if you have enough random spices in the house (like me!).

Chicken Long Rice Soup

I recall the first time that I had this soup in Hawaii.  My friends noticed a look in my eye as I was devouring the soup.  I quickly went for seconds and when we ran out of soup, my dear friends from Hawaii decided to go back to the deli for more, and I didn't have the polite urge to tell them that I was fine.  Because I needed more of that soup and I couldn't wait for them to come back with more.  This was how good it was.

This recipe makes a nice soup, but it doesn't quite compare to how I remember the soup tasting when I first had it.  Still, the combination of chicken, along with onion, celery, carrot, shiitake mushrooms, and ginger make for a very sweet and flavorful soup.

Sai Mai Lo

 

The funny thing is that I'm so used to the diluted version that Chinese restaurants usually serve as a free dessert, that when this recipe was done, I felt like there was too much tapioca and not enough coconut milk, so I only use half of the suggested tapioca.  This recipe (like all recipes) is just a starting point - adjust to your desired taste! 

sai mai lo
½ cup tapioca
⅔ cup evaporated mlik
3 cups water
¼ cup sugar
6 T coconut milk
¼ cup mango nectar or juice (optional)
½ cup chopped mangoes (optional)

bring water to a boil, add sago, and simmer for 15 min

stir in sugar, mango juice, evaporated milk and coconut milk
simmer for another 10 minutes, stirring to prevent from burning
simmer until liquid has almost evaporated
while still hot, stir in mangoes, and serve.

Tator Tots with Bacon and Cheese

Bake tater tots according to package directions.  Shred cheddar cheese and slice up fried bacon.  Sprinkle generously on top of tators.  Enjoy every crunchy and savory bite!!