Eastern European Rye...Oh My!

I discovered rye bread my freshman year in college at University of San Diego.  I went to the deli on campus and ordered a pastrami, havarti, extra mustard on rye.  The only choices for bread back then where wheat, white or rye, but the rest of the semester, I ordered everything on rye.  With all the artisan bakeries popping up everywhere, really good rye bread is everywhere.

I was so excited to try making it myself.  The recipe and technique is clearly explained in Baking with Julia.   I recommend reading the recipe and instructions at least once before starting this project and make sure to save if for a day that is open.


Cover the dough with your favorite towel from Dorie Greenspan!!!







I started my dough early in the moring, went to breakfast with a friend, came home checked on the dough, ran errands, checked on the dough and finished up while watching the Seahawks game.  I missed part of the game because I had to figure out how I was going to suspend the dough for the last rise.

The bread was done after the Seahawks win over the Panthers...Yay!!!

I let the bread cool, as instructed, as much as I wanted to try it.  The next morning, I toasted a piece to have with my fried eggs.  YUM!!!

To see other versions of this recipe, click here.

clams and mussels at 99 Park

You may not know this, but I had a bad experience with mussels years ago and as much as I want to eat them, I don't.  The recipe selected for French Fridays with Dorie is the curried mussels.  I knew I would be skipping this one.  However, I told my husband about the recipe selection and he said, "I want mussels!". Well, I did not buy mussels and I had no intention on making dinner.  We headed to 99 Park, in downtown Bellevue.

After ordering a Manhattan-like cocktail, the  Meydenbauer: Bourbon, Demerara Rum, Amontillado Sherry, Kirsch, Absinthe ($11.00) and after a brief glance at the menu, my husband found clams and mussels and panang curry...wow, what a wonderful surprise!

We enjoyed deviled eggs and caviar with our cocktails, then we were presented with an amuse Boucher from the chef.  What a lovely treat of grilled waygu beef, tempura schisito peppers, and miso with seasonal vegetables...mmmmm!

I opted for the Selection of charcuterie traditional accompaniments ($19.00), Macrina seeded brown bread whipped honey butter, sea salt ($4.00) and a glass of Pinot Noir suggested by the general manager.  My husband had the Taylor shellfish clams and mussels panang curry, sweet potato, thai basil, toast ($21.00) and a side of Belgian truffle frites ($9.00).
He paired his entree with a local Sauvignon Blanc.  I tried one clam...delicious!!!
Before We finished off the meal with Lemon ricotta cheesecake fig compote, pomegranate seeds, candied ginger ($12.00) and a perfect Sauterne.  
This was my 4th visit to 99 Park and probably the best.  Every table is a good table, great service, nice beverage selection and the food, even if the menu is "all over the place" is fantastic!  If you ever go there and someone you know says , "I didn't like the food", "unfriend" them on Facebook and stop following them on Instagram! If you want to see how the recipe in Dorie Greenspan's Around My French Table, click here.

Granola Energy Bars

Well, it's January and in my house we are all thinking we should eat better.  Granola Energy Bars from Dorie Greenspan's Baking Chez Moi, are a perfect addition to our "snack" selection.  I made these over the weekend and I followed the recipe except substituted the brown rice syrup for agave.



The flavor was very good.  The texture was good, but my bars did not really stick together well.  I will try the brown rice syrup to see if it makes a difference.  To see the other versions at Tuesdays with Dorie, click here.

Getting in touch with my Filipino roots: Sinigang Salmon with celery and radish

I cheated and used a flavor packet with the Salmon head from Jing Jing Asian Market, radish and celery.  I paired this with a nice glass of pink champagne.  Sauvignon Blanc would have been a better choice, but I had a glass of champagne left over from NYE.