Showing posts with label Cinnamon. Show all posts
Showing posts with label Cinnamon. Show all posts

Cinnamon Leftovers 

Wednesday, February 15, 2012 -
I'm a fan of cinnamon. I may even say 'fan' is an understatement. It is much like pumpkin to me. They should be their own food groups.

In the winter, I consume cinnamon on a daily basis. I mix it in my oatmeal. I mix it in my coffee. And if I can get away with it, I'll put it in dinner, not to mention breakfast and lunch. Love that stuff. So when I saw hubs had leftover dough from making bread, I grabbed it and started to make some cinnamon rolls.



These didn't come out quite like I imagined. A little too small - I could have let the dough rise again. Hubs said it was because the dough sat too long before I used it. But, they were a little dry. Maybe I should have added more butter. You know, go all Paula Dean on the dough. But alas, I was trying to be good.

But, I've never met a cinnamon roll I didn't like. Just sayin'.

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Pumpkin Doughnut Muffins (aka Heaven) 

Monday, November 22, 2010 -
I love pumpkin, that is no secret.  So when I came across this recipe about a month ago, I knew I had to try.  I was then reminded of them when I was perusing my Nov. 2010 Everyday Food magazine and thought they would be perfect for Thanksgiving brunch!  Knowing that I could freeze them until the day of,  I got to work making these and some biscuits (which are so good, but different story) knowing I could mark something off my Thanksgiving Day list of "to-do's."

I gathered the ingredients (though I ended up doubling the recipe - I decided to make two batches so that we could munch on a few for breakfast and so I could bring them to work for when we decorate the office on Wednesday.)

I prepped two muffin pans and the mixing began!  Dry ingredients in one bowl, which consisted of flour, baking soda, baking powder, nutmeg and allspice (don't have allspice?  Use equal portions of cinnamon, nutmeg and black pepper - pretty similar in taste - though for something like this, I would use all cinnamon instead.) Wet ingredients in another bowl and this included the pumpkin puree and buttermilk.

I then creamed together butter and brown sugar until it was fluffy.  I heart my KitchenAid mixer (though no, they didn't give me anything to write this blog, I just like their stuff and happen to own a lot of it in red!) and it works well for things like this.

Next up, add eggs.  I break these prior to adding them to ensure no shells get into the mix.  I also bring them to room temperature - I don't bake with cold eggs.  Oh, butter tip.  If you forgot to bring your butter to room temperature, cut it up in small pieces and leave it out while you prep the dry and wet ingredients.  It will be softened and at room temp in no time!  Once the eggs were incorporated, I then added the dry and wet mixes.  I alternated between the two to ensure all ingredients were incorporated.

What you are left with is some pretty thick batter.  It is gorgeous in color and smells divine, but don't be threatened by the thickness.  It will rise (I was worried, but just went with it to find that it was perfectly fine!)

I used a scoop to put batter in pans - it helps make them uniform in size which then helps them bake together.  In the oven they went, and I continued to drool as the smell of them baking was intoxicating.  When they came out, they had kept that beautiful orange color and I couldn't help but try one. 

Oh gosh, it was so good - I knew it would be better once I coated it in butter and sprinkled (okay, I really just dipped it, no sprinkling was done in this recipe) it with cinnamon and sugar. Divine. 

I only coated enough for hubs and I to snack on for breakfast (and for Monday as well.)  The rest went into the freezer (sans butter and cinnamon/sugar) for another day, more specifically, Wednesday and Thursday.  I plan on reheating them in the oven, then coating them the sugary mix so that I (and others) can indulge on them.

I can't wait.  So. Good.  If you love pumpkin, these are a must try.  So march yourself to the kitchen and get baking - these will be perfect for any brunch, snack, potluck, dinner, midnight snack....

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Tom Douglas - Etta & Serious Pie 

Thursday, November 11, 2010 -
If you read this blog, you know that hubs and I had made our way to Emerald City last month and that we ate some amazing food.  Prior to our arrival, I knew that I wanted to eat at any Tom Douglas restaurant because of his influence in the city.  Not to mention, he is kind of a genius when it comes to seafood, which I adore.
We made our way to Etta's in the Public Market around 7 for our reservations.  We were seated early - which was great because the restaurant was packed - and escorted us to a booth in the corner by the bar.  The restaurant was very dark - my only complaint - because though I love having the atmosphere, it made for taking photos horrific.  So I apologize in advance - they are not even close to showcasing how great the food actually was.  But I had to tell you how great the food was because it was some of the best food I've ever had.  You need to check out the website because the photos will make you drool.

We each started off with a glass of wine and noshed on the warm bread as we perused the menu.  I wanted oysters, sashimi, crab cakes...I wanted it all.  Douglas is famous for his crab cakes - so you think that would be an easy decision.  But I didn't know if I wanted it as an appetizer or for dinner. In the end, we settled on it as an appetizer and I couldn't have been happier.  These were the best crab cakes I've had.  There wasn't a lot of fill - it was all crab meat.  There was a mild crunch from diced red peppers, but really, holding it together was the crab.  It was lightly breaded on each side to give the saute pan something to grasp onto.  They were smaller in size and served with a green cocktail sauce.  To be honest, it didn't need the sauce, just a squirt of lemon.  Don't get me wrong, the sauce was great, but those crab cakes stood on their own and didn't need anything.

Dinner arrived shortly after I finished gushing about how great our appetizer was.  Hubs ordered the Alaskan Halibut - and yes, it was phenomenal.  He had ordered the smaller size and immediately regretted it after the first bite (as did I, because I wouldn't have felt bad to ask for a second bite!)  Simply seasoned, it was the best cut of halibut one could have.  Fresh, tender and perfectly cooked, it was served with smashed potatoes.  Normally, hub goes for these potatoes immediately, but he didn't even touch them until the halibut was cleared from the plate.  This is a must try for you or someone at the table when you dine here.

I decided (after being reassured my our wonderful server that it was fantastic) to order a house special - the "rub with love" salmon.  The Wild Coho Salmon was breathtaking.  The spices (don't think heat) were rubbed into this fine piece of salmon before being grilled.  It flaked easily with a fork - cooked perfectly - which is so refreshing after trying some not so great salmon here in the Midwest (coastal cities know how to do it, and Tom Douglas is a master and has taught his staff well.)  It was perfect on its own - but when paired with the shiitake relish on top, it was even better.  The mushrooms gave it an earthy element which played well with the variety of spices on the fish.  Underneath were crisp green beans and a cornbread pudding that was the best cornbread pudding money could buy. And portions were generous for me as I sopped up every last bite not wanting to waste a single memory of this food.

For dessert, we opted to share the triple coconut cream pie.  It is great to know that chef's who excel in some great seafood also excel in some great sweets.  This pie was not overly sweet or strong in coconut flavor.  Don't get me wrong, you can taste the coconut, but it was creamy yet crunchy with the slivers of white chocolate.  Honestly, it was the perfect ending as it wasn't heavy like our meals.  With fresh whipped cream, this will be a pie to remember!


Etta's - a must try - but Douglas has many other restaurants in Seattle as well.  We did head to Serious Pie too - a pizza establishment.  I wasn't as impressed (the dough was salty for me) but it was still good.  That restaurant was (once again) extremely dark so my photos REALLY did not show up.  Which is unfortunate because the food was beautiful.  We had a great appetizer involving speck and thinly sliced Parmesan (see below) and hubs enjoyed a buffalo mozzarella and San Marzano tomato pizza.  His pizza won over my taste buds and our friendly "who has the better dinner" competition, but my Penn Cove clam pizza with pancetta (pictured below) was also delicious.  I even had good intention of splitting dessert, but I somehow consumed the rice pudding with apples and caramel/cinnamon sauce to myself.  I also discovered hubs isn't a fan of rice pudding, but only after I had selected it.  Oh well, my tummy was grateful for sure.

Etta's
2020 Western Avenue
Seattle, WA 98121
(206) 443-6000

Serious Pie
316 Virginia
Seattle, WA 98121
(206) 838-7388

If you've been to Seattle - where would you say has the best seafood?  Have you dined at a Tom Douglas restaurant?

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A Fall Progression 

Thursday, October 21, 2010 -
This past Wednesday evening, hubs & co. were were treated to another 'truly progressive' pairing with a fall theme at Tastings.  I love autumn (or fall, whatever you want to call it) flavors.  After all, two of my favorites (pumpkin and cinnamon) are abundant all over the place.  So I rejoice during this season and all the flavors that I get to nibble one.  The staff at Tastings delivered with some great wine and culinary creations.

Aperitif - Fall Orchard Fizz
The return of the aperitif was a good one - this orange colored drink wasn't bubbling in the glass like I thought it might, but the prosecco definitely had a great fizz to it when sipped.  The smell was intoxicating - like you stepped right into an apple orchard.  This was because of the combination of fresh (and local!) apple cider mixed with some Captain Morgan rum.  In addition to the rum, prosecco, and apple cider, there was Absolute Pears, a smidgen of ginger ale and another local ingredient, W.H. Harrison bourbon.  If the flavors of autumn could explode (or in this case, fizz) in your mouth - this was the drink that did it.

First Course - Apple & Pear Carpaccio with a 2009 Hippolyte Reverdy Sancerre
Don't think meat for this course - it was thinly sliced gala apples and d'anjou pears.  Once again, I'm not a pear lover, but these were so thinly sliced that the "dirty and grainy" textures that I don't like weren't apparent.  A simple herb salad, containing the bitterness of Italian parsley, cut the tartness of the apple and pear while the sweetness of honey in a ginger oil and orange foam complimented the fruit.  I wasn't a huge fan of the first bite, it didn't seem to have huge depth to it as I was looking for thicker slices (thus, there would go the carpaccio, touche) but after I sipped the wine, the two made a great clean and fresh pairing.

By first look, I thought we were being served a chardonnay.  By first smell, it was intense but fresh at the same time.  And after a quick taste, I was brought into the world of crisp and clean Sancerre.  This was a food friendly wine if I have ever had one.  After a sip, the smooth, clean flavors really shined, especially when alternated with the apples and pears.  Will I drink this again?  I sure hope so...

Second Course - Cornish Hen and Squash Polenta with 2006 Wente 'Reliz Creek' Pinot Noir
You had me at polenta - I love the stuff.  And when it is made with roasted acorn squash and blended to an almost porridge consistency with the creaminess of heavy cream and mascarpone? Delicious.  Served on top was a tempting confit of Cornish hen.  Confit is a slow cooking style which locks in so much moisture and the perfect level of salt - my hen was absolutely fantastic.  I scooped up the polenta with the meat and scrapped my plate until it was gone.  But what I really loved about this dish was the garnish, if it can even be put in that category.  Spiced pumpkin seeds gave the perfect crunch to the butter finish of the polenta.  The pepitas (pumpkin seeds without the hull) were pan fried to get that earthy, nutty flavor and then sauteed in butter before being seasoned with chipotle, paprika and other spices.  It tasted almost like brittle in the beginning stages with a slight heat rather than sweetness.  I would be snacking on this right now if I had some.

What I believe was the best pairing of the evening, we were matched with a pinot noir.  The flavors matched well, bringing a taste of almost cherry to the plate.  No Syrah in the mix (I do love Syrah's though) Wente Vineyard provided a strong and balanced pinot noir that stood up to the "heaviness" of a Cornish hen.  But really, I could drink this all night.  It matched the food so well with a back hint of spice, it really was a perfect compliment.


Third Course - Figgy Piggy with 2008 Maycas Del Limari Syrah
If the name 'figgy piggy' doesn't get you excited, I don't know what will.  A pork tenderloin was sous vide (another cooking style where food is placed into plastic bags and submerged in water to be cooked at low temperatures) making it difficult to be dry as it is intended to maximize the integrity of the flavors.  Because of this, I was slightly surprised my pork was a little dry, but the port-poached fig and the sauce reduction cured that as the pork soaked up the thick sauce providng great flavor.  The smell of the port was intoxication and the crispy bites of fig were a great accompaniment.  A carrot confit (and no, I normally don't like cooked carrots, but this was the first thing I ate and it was divine) and crispy speck were layered on top to complete the dish.  After all, what's pork without more pork?

Matched was a slightly chilled syrah from Maycas del Limari.  Lending a strong and smokey flavor, this bold red was perfectly paired.  There was the spice that I love from syrah's, as well as some real fruit elements that played well with the pork tenderloin we were served.  With each sip, my tongue was covered with hints of berries.  There was an elegance about this wine that I just couldn't put my finger on as I happily sipped.

Dessert Course - Upside-Down Pumpkin Pie with 2008 Yalumba Botrytis Viognier
I feel as thought I don't have to say anything.  If you follow me on twitter, you know that I adore pumpkin.  So when I saw this on the menu for the evening, to be honest, I was anticipating it with every course.  I was not disappointed as I enjoyed not one bowl, but more nibbles as friends passed down a little bit more for me to indulge in.  A pumpkin panna cotta was the creamy base (standing as the pie filling) perfectly spiced with tastes of nutmeg, cinnamon and ginger.  A scoop of buttermilk-honey sorbet served as the 'whip cream' and probably the best compliment of the panna cotta.  I absolutely adored the combo of the creamy panna cotta with the cold sorbet - it was so refreshing and delicious, I seriously couldn't get enough. To add to this delicious dish, there was a sweet spice caramel drizzled everywhere it needed to be.  The caramel was perfect in texture and had hints of bourbon - never once did I think it was overly sweet in the dish.  A sugared puff pastry was baked between two silicone sheets to get it thin and crispy as the "crust" of the pie.   Did I mention I loved this dish?

And because I loved this dish so much, I have to apologize because I really didn't get into the wine pairing.  It definitely wasn't as sweet as a dessert wine could be despite the sweet smell.  It was great to sip on between bites of the dessert (okay, I wasn't taking bites, I was kind of inhaling, I admit it) as a break from the creamy deliciousness.  Interesting point about this - fungus.  Brian mentioned fungus being used on the grapes somehow (once again, I was distracted, forgive me.)  Want to learn more?  Check out all of Yalumba's tasty wine treats.

A great evening where I was served pumpkin not just once, but twice (we are not counting my double dessert love.)  A BIG thank you to my dear friend LE and J who joined us for this great evening of delicious fall treats!  And of course, this pairing wouldn't have happened with out Brian and Steven - great job again!

Have you made your reservations for next week? 

Tastings: A Wine Experience
50 West Washington (located in the Conrad)
317-423-2400


Final Note: Happy Anniversary to a lovely couple - the N's - also known as RN & JN.  I adore you both - cheers to many more years as you continue to grow and love together.

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What about this cupcake? 

Tuesday, September 21, 2010 -
For the upcoming Halloween event, as you may have read, hubs and I are hosting a Tim Burton themed event!  It's no secret that I love Halloween, pumpkin, cinnamon and lots of other fall things.  Tim Burton represents autumn to me as well, though he is delightful in so many other forms. 

One of my favorite movies of all time is The Nightmare Before Christmas.  And yes, there will be a room themed after this movie of course.  I came across these today on the Disney Family site (yes, make fun of me, but I love Disney, I can't help it) and I couldn't help but smile and think to myself, "do I need to make these?" 
I will have many treats in the Alice in Wonderland themed area, as well as Charlie & the Chocolate Factory room.  After my recent baking episode and the fact that I'm not a baker, we'll definitely have to wait and see.  But I just couldn't resist how cute these are!

And on a side note - my costume is complete (here's a hint) as is Nala's.  Yes, my adorable puppy has her own costume because Target was selling it for only $7 and I couldn't resist.  And no, I'm not normally the kind of person who dresses their dog up, but I really couldn't resist.  
Do you see why? 

Hubs doesn't have his costume yet, but I'm sure you can guess who he'll be! 

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Bub's Cafe - Not Just a Place for Burgers 

Sunday, September 19, 2010 -
If you are a fan of Man vs. Food on the Travel Channel, you may have watched Adam Richman visit Indianapolis recently.  On the episode, his big challenge was to the eat four Big Uglies at Bub's Burgers in Carmel, which is right around the corner from hubby and I.  We've eaten there many times and dolloped in the ice cream selections as well - great food for sure.  But, there is another Bub's gem right down the Monon - Bub's Cafe.  This weekend, my parents were visiting from Wisconsin and per dad's request - Bub's cafe was our Sunday morning brunch scene.

It is a smaller restaurant, as it was a house at one point converted into the cafe it is now.  But don't let a small wait discourage you, there is always coffee waiting for those who have their name on the waiting list.   Hubs and I sipped our coffee and waited on this adorable red bench in the parking lot for my parents.  And yes, parking is limited in the lot (just like Bub's Burgers,) but there is plenty of road space available.  Or, you could just walk on the Monon like we do if you are able - knowing what treats lay ahead, you may want to get that walk in before diving in.

Once inside, we were greeted by our friendly server who warmed up our coffee and delivered ordered juices.  I adore sitting outside on the patio with a warm cup of coffee in my hand - and this experience did not disappoint as I sipped and enjoyed the company I was with.  We ordered our food and enjoyed the morning while we waited.

I always order the famous "Bub Holes" when I dine here - they are just too good to pass up (thus, the walking...)  You can place an order for three or six homemade donut holes (I say go for the six, you can mix the different kinds so why not!)  They come as glazed, powdered sugar, chocolate or cinnamon sugar.  And if you are there during the fall - sometimes you can get them as pumpkin!  Unfortunately, pumpkin wasn't available, so I ordered us six to enjoy: half cinnamon and sugar, half chocolate.  When they arrived, they were warm and perfectly fried up to order.  All were crisp on the outside, and cakey but light on the inside.  The dough they create is perfect in texture and density when fried.  Rolled in cinnamon and sugar, you can't beat that combination of sweetness with the fried dough.  Unless you are a chocolate lover, because the chocolate donuts are covered with a luscious sauce that is smooth and warm - just delicious.  Let's just say I'm happy not all were eaten so I can have a few later on this evening for dessert!

For our meals, hubby ordered one of his faves (and a special of the day) - eggs benedict. Perfectly poached eggs adorned a crisp english muffin and pan fried piece of Canadian bacon.  Over these simple yet satisfying elements was their amazing hollandaise sauce.  Hollandaise sauce is basically egg yolks and butter cooked (but not scrambled) over a double boiler.  From there, you can add a mixture of ingredients, jazzing it to your hearts content.  Bub's has a simple flavor of lemon and a hint of mustard, seasoned with salt and pepper.  These simple flavors pair perfectly with the open face egg sandwich - always a good choice.

I ordered another special they were offering that day - snow crab stratta.  I was extremely excited to see it on the board and yet curious to how they would incorporate the snow crab.  Upon receipt, I couldn't help but to be extremely happy with the portions as I knew it would be great leftovers.  Strattas are similar to a quiche or frittata, mostly an egg dish that would be filled with flavors and ingredients and then baked into a delicious entree for breakfast, lunch or dinner. In this case, snow crab was incorporated and did not dissapoint as each bite had the rich essence of the shellfish.  In addition, spinach and tomatoes were baked on top and their hollandaise was dribbled over.  These flavors were fantastic together, and I can't wait to have it again (maybe for dinner tonight or lunch tomorrow, oh the possibilities!)  Plus, I was given a generous serving of fruit - watermelon, pineapple, cantalope and grapes.  A nice touch with the simple mixed greens that I nibbled through.

My dad enjoyed his omelette with a mixing of great ingredients and thick slices of sourdough toast while my mom ate her eggs (over easy) with sourdough toast, potatoes (though they did look a little dry) and bacon.  They always request to visit Bub's, whether it is burgers or breakfast, and the result is always a happy one. 

Where is one of your favorite brunch spots on a Sunday morning?

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Halloween Event - Tim Burton Style 

Saturday, September 4, 2010 -
There are so many reasons I love the autumn - from the falling of leaves to the crispness of the air.  Cinnamon and pumpkin, my two favorite flavors of all time, are everywhere. And one of my two favorite holidays (the other is Christmas) is upon us: Halloween.

Mrs. Peacock, Liz Lemon and 80's Girl
I don't know why I didn't realize that I wanted to be an event planner before taking my current position.   I adore planning any type of event in my life, either it be when I volunteer, when I am at work, or socializing with friends.  So when a holiday that I adore comes around, you know that I look towards making it a great event for all those in attendance.

Last year, we had a fantastic Clue themed gathering.  We transformed the house into Mr. Boddy's mansion and played our own murder mystery game.  It was a successful evening with lots of laughs and new friends to be made.

This year - what to do?  With my favorite director, Tim Burton, releasing such great films recently (including but not limited to, Alice in Wonderland, 9, etc.) it only seems fitting to have an event inspired by this artist genius (of course, my opinion, I get that.)

By Hoffman - at MoMa

Plans are in the works, and I can't wait.  Each room will be transformed into a themed movie event.  Of course, my only hope is that all guests who attend will have as much fun as I can hope for!

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