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I'm usually thinking about the next meal. It's not out of obsession. Rather, it's a condition of having grown up in a Chinese family and in the restaurant business. We talked about food because it was what brought us together at the table and in our daily work. Now, I think about the next meal in regard to what I'm going to prepare for a meal, whether I need to stop by the market to pick up last-minute ingredients, or whether I want to cook at all. Sometimes, going out is just what a gal needs.
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August 17, 2006
We're in the midst of peach season, so I've been indulging in peaches from Rama Farms. Other than enjoying them out of hand, I've turned these juicy gems into sorbet, smoothies, slushies, pie. Check out these stories:
Peach pie
Rama Farms
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The Admiral location is wonderful. The seafood department there is strong.
This is where I shop in my native language, which is to say that I get all my Asian ingredients from this store.
If you need quality fresh fish, this is where to go. There are three generations of Yoshimuras involved in this business.
This is the place to go for Italian ingredients. The deli and cheese counter is exceptional.
This place is good for exquisite culinary accoutrements and chocolates or tea.
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Baguette Box, 1203 Pine St., 206-332-0220
Get the Drunken Chicken Sandwich or the Lemongrass Steak Sandwich. You won't regret it -- and don't forget the truffle fries.
Lark, 926 12th Avenue, 206-323-5278
It's not just because I had my wedding reception at this restaurant that I love it. Chef John Sundstrom can make a frisee salad with vinaigrette and blue cheese seem like it were something you've never tasted before. The menu consists of small plates that are meant to be shared and include such creations as pork belly with spaetzle and cipollini onions agrodolce; garbure of goose confit, chestnuts, savoy cabbage and white beans; and carpaccio of yellowtail with fennel and truffled green peaches.
Union, 1400 First Avenue, 206-838-8000
I have made it a goal to try to eat at Union once a week, because it has one of the best deals in town. At lunch, you can order a three-course menu for a whopping $20. It's such a civilized way to take a noontime meal. One of the most stunning dishes I've experienced was a dessert of strawberry consomme with a cannele of goat yogurt sorbet. I also enjoy anything that chef Ethan Stowell braises and serves with perfectly cooked pasta. Poached sea scallop with caviar crème fraiche and microgreens is another scene stopper.
Salumi, 309 Third Avenue South, 206-621-8772
In addition to wonderful housemade cured meats and sandwiches, Salumi exudes the warmth and hospitality of its owner Armandino Batali. You can order an oxtail sandwich or a salami plate off the menu. But if you get to know Armandino - and he gets to know you - eventually, you become one of the family. At that point, you don't order. Food just shows up.
Le Pichet, 1933 First Avenue, 206-256-1499
This is where I go for a dose of Paris. The oeufs plat (sic), which consists of two eggs, French ham and gruyere cheese cooked under a broiler, is my favorite lunch dish. It makes a hearty pairing with baguette slices. You can't go wrong on the dinner menu, but the dish I crave is the "grandmother's" chicken, which is roasted to order and served with seasonal accompaniments. It's succulent, tender, soul-saving.
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COOKBOOKS I LIKE:
Cradle of Flavor (2006)
By James Oseland
Oseland has traveled to Indonesia, Malaysia and Singapore many times over the past two decades. He shares his journeys and eating experiences in this sumptuous book.
Mangoes and Curry Leaves (2005)
By Jeffrey Alford and Naomi Duguid
The Herbal Kitchen (2005)
by Jerry Traunfeld
This book contains sophisticated recipes that Jerry likes to cook at home. I have cooked a lot out of this book since I got it.
The Zuni Cafe Cookbook
by Judy Rodgers
If you think you know how to salt food, think again.
Bowl of Plenty
by Fuchsia Dunlop
The Breath of a Wok
by Grace Young
All About Braising
by Molly Stevens
The River Cafe Cookbooks
by Ruth Rogers and Rose Gray
MAGAZINES I LIKE:
The New Yorker
OK, so this isn't a food magazine, but the food stories that sometimes appear in it are great.
SAVEUR Magazine
Gourmet Magazine
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The New Yorker Magazine
Farmers' markets
Chef Robert Reynolds
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