BREAKFAST --- coffee LUNCH --- stew of new potato and chorizo AFTERNOON-TEATIME --- nectarine BEFORE-THEATER-DINNER --- (at Jaleo 7th) Valencia fizz | Selection of all cheeses (six kinds of sheep and goat cheese ) | Ajo blanco con cangrejo (Chilled almond and garlic soup with crabmeat and green grapes ) | Lomo Ibérico de bellota con manzanas (Fresh loin from the legendary, acorn-fed,black-footed Ibérico pigs of Spain served with roasted apples) |Espinacas a la catalana (Sautéed spinach, pine nuts,raisins and apples) | Croquetas de Jamón Serrano (Traditional Serrano ham fritters) | Bacalao con salsa verde (Slow cooked cod loin with a parsley sauce and black garlic) | Alcachofas salteadas con ‘Tapenade’ ( Fried baby artichokes with a black olive and anchovy sauce ) | Papas arrugas (Canary Island-style wrinkled baby potatoes served with mojo verde (cilantro, cumin, garlic,Sherry vinegar and olive oil sauce) | Chistorra envuelta en patata frita (Slightly spicy chorizo wrapped in a crispy potato) | white wine
Valencia fizz, a creamy nutty cocktail : Plymouth Gin, Benedictine, Chufra Horchata , bitters, lemon and egg white
"Fresh loin from the legendary, acorn-fed,black-footed Ibérico pig" does not taste anything special and it is pretty tough in texture.
outstanding sauces: the green sauce for baby potatoes ( cilantro, cumin,garlic, sherry vinegar and olive oil) , the black sauce for artichokes: ( black olive and anchovy )
BREAKFAST --- coffee LUNCH --- pasta with artichoke hearts and olives | ratatouille AFTERNOON-TEATIME --- nectarine DINNER --- Provencal style garlic soup with pan-toasted bread and poached egg | sauteed silky tofu and shrimp | sauteed string beans with black bean sauce | salad of fennel and lettuce | rice | wine
good result from the second try on the garlic soup: broth with good flavor with thin-sliced purple skin garlic and fresh herbs from garden, egg poached with good timing in water, bread pan-toasted with olive oil and a little salt.
BREAKFAST --- coffee LUNCH --- pasta with squid(leftovers) AFTERNOON-TEATIME --- Japanese green tea | nectarine DINNER --- ratatouille: onion,tomato,green and yellow zucchini,red pepper,carrot,Roma beans and oregano | sauteed young mustard green | sauteed oyster mushroom, pressed tofu skin and wood-ear with shiso | salad of lettuce and fennel | rice | wine
BREAKFAST --- coffee LUNCH --- rice with sauteed young mustard green AFTERNOON-TEATIME --- peach DINNER --- silky tofu with marinated mackerel, cucumber and cilantro| simmered winter melon and mushroom with dried tiny shrimp and fermented black beans | salad of fennel, lettuce, carrots and cherry tomato | rice | wine WINE AND TAPAS GATHERING ---( at Sonia's ) cheese plate | fresh mozzarella and cherry tomato | wheat berry salad | pilaf salad | black born chips with guacamole | fresh figs | blueberry and strawberry salad | Italian sparkling wine | Austrian white wine
with the temperature approaching 100, calls for various salad types of cool food. had a very nice time in Sonia's new kitchen in sea misty blue and gray.
BREAKFAST --- coffee LUNCH --- new potato stew with chorizo and chard AFTERNOON-TEATIME --- cherries DINNER --- sauteed shrimp with Thai basil and spring onion | stir-fry of young mustard green, orange pepper and smoked tofu | salad of marinated jellyfish and radish | rice | wine
a 40-pound box came from Amazon today, it contains the massive 6 volume set: Modernist Cuisine: The Art and Science of Cooking. a random flip lands on a page: science on why you need to stir the liquid when you poach an egg. just what I needed to know
BREAKFAST --- coffee LUNCH --- quinoa salad AFTERNOON-TEATIME --- cherries DINNER --- salad of fennel, lettuce, radish and cherry tomato | garlic soup with toasted bread, and poached egg | stewed new potatoes with chorizo | wine
what's going into the broth
garlic soup tasted like chicken broth
had to try this garlic soup recipe Provencal Garlic Soup With Poached Eggfrom NYT "City Kitchen" recently. two ingredients as simple as garlic and sage could make a very flavorful soup broth, though poaching eggs perfectly need more practice
WEEKEND BREAKFAST --- coffee | bread | brie | watermelon | peach with raspberry sorbet | cherries AFTERNOON-TEATIME --- tea DINNER --- simmered and chilled chicken with ginger scallion sesame oil sauce | quinoa salad with black olive, Gouji berry, watercress, shallot, pistachio and cherry tomato | sauteed baby eggplants and spring onion | avocado salad with fennel, lettuce, radish, and cherry tomato | wine
白斩鸡
a Shanghai summer special ( should be as famous as Peking Duck) : whole chicken simmered in quite low temperature ( a Chinese version of Sous-Vide?) for quite a long time, then chilled, cut in pieces with bone-in ( have to use a cleaver ) , served with hot ginger scallion sesame oil sauce
BREAKFAST --- coffee LUNCH --- ( at airport) bagels AFTERNOON-TEATIME --- ( in the air) tea DINNER --- scrambled eggs with tomato and cilantro | chilled saba noodles | wine
BREAKFAST --- coffee LUNCH --- (in the International District, Seattle) Dim Sum AFTERNOON-TEATIME --- (in Fremont neighborhood) cappuccino DINNER --- ( in Bellevue neighborhood) grilled artichoke | pasta with lamb ragu sauce
drift wood
Toko Shinoda
across the sound to the city. pretty random hit and miss on Seattle restaurant food.
BREAKFAST --- coffee | blueberries | croissant LUNCH --- open-face sandwich:homemade cranberry bread, ham and cheese, lettuce from vegetable garden, tomato AFTERNOON-TEATIME --- ( at Rob's berry garden ) black tea | short bread | raspberries from the garden DINNER --- (at Andrea and Wendell's) baked potatoes served with sour cream and caramelized onion | baked salmon and halibut | salsa | baked asparagus
BREAKFAST --- coffee| bread | blue cheese LUNCH --- wheatberry salad AFTERNOON-TEATIME --- (in the air) tea DINNER --- ( on V. island ) tomato salad | baked yam, egg, and cheese pie | wine
island view
very good wheatberry salad made by Marilu, with fresh cherry tomato, cilantro, preserved fruits and red, white beans
