Saturday, October 11, 2008

El Gallito Review

El Gallito
Picture from El Gallito website

We were craving some good cheap Mexican food Friday night so we went to El Gallito. El Gllito is more of a “hole in a wall” place but I really like it.  The food is good and cheap. Their salsa with chips is really good and spicy. This time when we went they had gotten new menus that were nice. I usually have the 3 taco’s entrée with rice and beans but this time I decided to have the 3 soft taco’s PuertoVallarta style. It was good, but I just don’t like the cooked chicken inside a taco. So I would stay with the regular 3 tacos with beef or beef Colorado.

Looking for a good, cheap and quick Mesican place? Go to El Gallito.

El Gallito
1700 20th Ave
Seattle, WA 98122
(206) 329-8088
El Gallito on Urbanspoon

Wednesday, October 8, 2008

Baked French Toast

 

About two weeks ago I hosted a baby shower for a good friend of mine.  Every time I have a large group of people for brunch I make at least these two things 1. Strata and 2. Baked French Toast.  The Strata recipe I will share at a later time.  But I do these things because you can prepare these things the night before, and the day off all you have to do it stick them in the oven in the same temperature and it works out great.  Who wants to wake up at 6am on a weekend to start cooking breakfast for 20 people?  The Baked French Toast is always a hit, everyone always wants something sweet during a brunch party.

The funny thing is that I had no idea what French toast was before I moved to the US  (long time ago) and on top of that I hated sweet things for breakfast, sweet things were for dessert.  But I changed pretty quickly, especially after my sister-in-law served this french toast one day for brunch.  I have had many different kinds of French Toast and this is my favorite way of doing the French Toast and everyone loves it.  Trust me, this is first thing that always goes during brunch.

Baked French Toast

Serves 8-10 | Prep Time: 15 minutes | Bake Time: 45 minutes

1 stick of butter
¾ cups of brown sugar
1 tsp cinnamon
1 loaf of cinnamon raisin bread
4 eggs beaten
1 ½ cup of half and half

In a pan slowly melt the butter and add the brown sugar to it and then the cinnamon.  Once all melted take the pan off the heat and add the half and half and then add the beaten eggs slowly.  You do not want to have the egg curd if the liquid is too hot.  Make sure you add the eggs slowly and stir the whole time.

Take a 9×13 inch pan.  I use a glass pan and line the pan with sliced cinnamon raisin bread.  Make this in two layers so it is ticker than just one slice.  If your bread is not pre-cut cut the bread in 1 inch slices instead.  Then take the whole mixture and pour it evenly over the bread.  Cover the pan and let it sit in the refrigerator overnight.

Then bake in a pre-heated 350F degree oven for 35-45 minutes.  Then remove the cover off the last 15 minutes to get a crispy top.  Serve warm with maple syrup, whipped cream or fresh fruit.

Tuesday, October 7, 2008

Fromage.com

Picture from Fromage website

 

Once in a time we come across a great service and we want to tell everyone about it.  Well I came across Fromage.com. You can go onto their site and order French cheeses and they will have it delivered to you within 3 days.  And the cheeses are amazing, much better than what you can get in the store here in the US.  Their cheeses are vacuum packaged and very well handled.   

I found this place last Christmas when we went to a family christmas party that had received cheeses from Fromage.com.  I started sending them to my parents as birthday gifts and they love them. 

I can’t say enough about this place, it is not cheap but worth it if you are a cheese lover. This is a great gift idea.

Monday, October 6, 2008

Swedish Meatballs “Köttbullar”

Image by Susanne Wrestling

 

The Swedish meatball in Swedish Köttbulle [pronounced cheutbulle] is very different from the German or known Italian meatball here in the US. Swedish meatballs which are a smaller size then the Italian ones are severed with cooked potatoes, creamy brown gravy and lingonberry.  Some history that I found on the Internet:  

– In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.  

– Meatballs are traditionally in served at Swedish smörgåsbord and other festive occasions.  

– Swedish meatballs were brought to the USA by Scandinavian immigrants; many of whom settled in America’s northern mid-west states. Other Northern European countries also have meatball/gravy recipes. Regional variations are often a reflection of taste and ingredient availability.  

– In the US, Swedish meatballs were very popular in the beginning of the 20th century, and again in the 1950s-1960s.   

Here is a recipe for my Swedish meatballs, again there are many variations to this, some don’t add the heavy cream, some add ground veal as well, some only have ground beef, some add carrots etc.  But this is my version of them and this is how I like them.   

Swedish Meatballs

Yield: About 24 meatballs, serving 6 

Prep Time: 15 minutes | Cook Time: 20 minutes 

Ingredients
½  cup breadcrumbs
1 egg
½ lbs of ground pork
½ lbs of ground beef
1 onion finely chopped
1 cup heavy cream
1 tsp salt
1 tsp ground white pepper
1 tsp ground allspice
1 tsp of soy sauce  

Take the ground beef and mix them together.  Chop the onion very fine and put it into the mixture then add the egg, heavy cream and breadcrumbs and mix well.  Then add all the remaining ingredients salt, white pepper, and allspice and soy sauce and mix well.  I usually use a fork for that and then at the end use my hands.  

Once you have it mixed it is time to roll them meatballs.  Again, Swedish meatballs are small and should be about 1 inch in diameter.  Fry on a frying pan with butter until brown on the outside.  You can also make them in the oven as well.  

Serve with Lingonberries (lingonsylt) which you can find in many local stores and in IKEA but this is a must item.  The potatoes I usually like are the smaller red potatoes because they don’t flake when you boil them.  And I will boil them with their skin on them.  You can also do other flavors of potatoes like potato au gratin  or roasted poratoes as well. 
  

Sunday, October 5, 2008

Quinn’s Pub Review

Picture from Quinn's Pub Seattle Website

 

It was Friday night and we were ready to try a new place. It was a long week at work and I was ready for some happy hour. I had heard of Pike’s Bar and Grillthat took over for 1200 Bistro which I really liked. I ended up looking for a few reviews of Pike’s Bar and Grill on Yelp! and they sounded really good. Mmmm a good hamburger for $5 sounded something I just wanted to have. After surfing a little I ended up finding Pike’s Bar and Grill website: Pike’s Bar and Grill. Their site said they have daily happy hour from 5-7pm. Woohoo we left the house and went ready for some good happy hour. Well when we got there at little after 5pm the lights were on but the place was empty and the doors was closed. After seeing someone in there they waived to us letting us know there were still closed. Hmm. . .if you don’t have happy hour daily from 5-7pm then DO NOT PUT IT ON YOUR WEBSITE! 

Pike’s Bar and Grill
1200 E Pike Street
Seattle, WA
(866) 464-0675 

Where do we go from here? We went to Quinn’s Pub since it was just a block away. This was our second time to Quinn’s. The first time we went there we had a great time.
Quinn’s atmosphere is great, very rustic but their wait staff is a little too Capital Hillish for me; little too many tattoos, nose piercing and no bra wearing. But that is the ONLY negative I do have to say about this place. The service is great and the staff is really nice. But I would rather just have a “nicer” looking staff. But that is just my taste. Got side tracked and need to get back to the good stuff. Quinn’s beer menu is amazing! The first time we were there we did their tasting. I like light beer and I think their Pilsner on draft is my favorite. The staff always recommends their light Saxton beer but it is just a little to yeasty for me, don’t know how folks drink that. Knowing from previous experience I ordered my favorite starter – Braised Meatball sliders. I do have to say that this is MY favorite thing on the menu. It is Delishhh! They should make a main course out of it. Then we also ordered the fish and chips which was very good. Instead of having it in small bite pieces they deep friend only one large piece and it was severed with horseradish sauce. I prefer tartar. The other thing we ordered was the braised oxtail, again another fabulous dish. This time it was a little different. Last time we were there it was with potato gnocchi and this time it was with I believe with celery root sauce, but still very good. Last time we were here we ordered the scallops but decided to try something else; the scallops were the least favorite on the menu so far, but still good. We were just a little too full for dessert. If you haven’t been to Quinn’s try it out! 

Quinn’s Pub
1001 E Pike St,
Seattle, WA
(206) 325-7711
Quinn's on Urbanspoon 

Wednesday, October 1, 2008

Poppy Seattle Review

Poppy Seattle

Picture from Poppy Seattle Website

 

Went to Poppy Seattle Saturday Night. The place was packed and every table was full. The wait staff were nice, maybe a little too nice. My husband and I thought they all had smoked hookah before we all arrived; very smiley and laid back. 

The décor was something out of Austin Powers movie. Not my taste. 

We shared a starter, the eggplant fried with honey and salt. It was really good. Then we both had the Thali that is $32. It had 9 different things on it. All very good, fresh and flavorful. More Japanese and Asian flavors than Indian. But still good. Was the entrée worth $32? Probably not. 

For dessert we shared the homemade malted ice-cream, which was fabulous. 

For drinks I started of the pepper martini that they recommended. They said it tasted as a Bloody Mary. It was way too sweet for me. I couldn’t even finish it. I don’t recommend it at all. 

We also did the 3 glass wine tasting with the food. The wine was ok. 

Overall the food was good, waste staff little too smiley for me and the décor not my thing. Would I go back? Hmm, maybe sometime next year and give it another try. But I would tell you to at least try it out. 

Poppy Seattle
622 Broadway E
Seattle, WA 98102
(206) 324-1108
Poppy on Urbanspoon 

Wednesday, October 1, 2008

Food Blog!

Everyone keeps telling me to write a food blog of some sort so I thought I would give it a try. Blogs take up time and you have to be committed to it. I will try my best to write restaurant reviews, recipes, advice and other thoughts related to food. Hang on here we go. . .that’s Delishhh!  

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