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.

Happy New Year!

We kept it simple this year.  Staying in and having steamed Dungeness crab, sautéed prawns and pink champagne.  Cheers!

buche de noel

I made my Buche de Noel on Christmas Eve, not a good idea if you plan on serving the cake with Christmas Eve Dinner.  All I  have to say is there are many steps and many ingredients, but worth it!




I had to recruit my son to help make the fluffy frosting, and my husband made an extra trip to the store for eggs, but we did it.  There were only 3 of us for dinner, so on Christmas Day, I gave he other half of the Buche de Noel to my Aunt Lily and uncle Jorge.

A Merry Christmas to all!  To see other versions of the Buche de Noel, click here.

lamb & dried apricot tagine

Delicious and that is all!

This time of year, I am lucky to see daylight and days off are very few.  I had every intention to make lamb tangine on Friday night after work.  I bought all the ingredients, sadly, I did not read the directions.  I did not prep any of the ingredients, so at 7:30 pm when I got home, I was looking at 2 plus hours before seeing dinner.  No.  Too tired and hungry.  We out for pho.

Ok, this morning I read through the recipe and tonight we enjoyed a delicious lamb & dried apricot tagine with couscous and Las Rocas, Spanish blend, wine...yum!  The recipe for the tagine can be found in Dorie Greenspan's Around My French Table.  To see other versions of this delicious treat, click here.

the Rugelach that won over France

Well, it's time for holiday baking...I love it!  This past weekend I finally got around to narrowing down my cookie selection, sables and Rugelach are always on my list.  I have used Dorie Greenspan's sable recipe for years, but not her Rugelach recipe.  In Baking Chez Moi, the Rugelach recipe seemed way too fussy, but I think Rugelach is a little fussy.  A lot of steps, a lot of ingredients, a lot of time, but worth it.

I actually made the dough for this recipe on Sunday and knew I wouldn't be making these little gems until Tuesday Night.


I wasn't really sure of the filling either.  I usually use jam, nuts and cinnamon.  I grabbed the jam from the fridge, then realized, it wasn't needed in the recipe.  Whoops!


The dough was easy to make, and easy to work with.  I didn't think the dough would really hold up to the rolling, filling and baking, but it did!

Delicious!  To see the other versions of this delicate little sweet, click here.

tartine de viande des grisons

Simplicity...something we need more of in life.  Tartine de Viande des grisons...simple and delicious! All you need is grilled bread, dried beef (I used prosciutto), olive oil and walnuts.

I spent all last weekend baking walnut bread, so I cheated with this recipe a bit.  Instead of using a country bread, which my walnut bread dough was, I used my walnut bread.  The recipe called for walnuts on top, so essentially, same ingredients, different assembly.

Thank you again to Dorie Greenspan for reminding us, life is too short, cherish and enjoy the simple things!  To see the recipe I loosely followed, get a copy of Dorie Greenspan's Around My French Table, and to see how the Doristas at French Fridays with Dorie, FFWD, made their versions, click here.

the journey from starter to finished walnut bread

So, I don't know when my fear of yeast started, but it still freaks me out.  I skimmed over the recipe for walnut bread, but must have missed the part where it said "fully kneaded starter left-over dough" as an ingredient. Ok, I don't have starter sitting in my fridge all the time, or ever.  So I started with the "starter".  I also must have missed the part that said "Day 1" and "Day 2"...WHAT?!  So now my fear of yeast had turned to "Seriously, I don't care what it costs, I'm going to buy bread from now on!"

Day 1: bloom the yeast, mix the dough, proof...more flour, rise, knead.

Next take a tiny bit of the starter dough and make more dough, mix in flour, rise, knead.

Ok, with all the time I had to wait for the dough, I was able to do a little shopping, stop by work, come home and lounge around a bit, walk the dog, and think about getting our Christmas decorations out.

Day 2:  This was my big mistake, in the instructions, Day 2 was a Sunday, unfortunately, my Day 2 was a Monday, aka, a work day.  I got up early, mixed water and more yeast to the dough and let it rise for 4 hours.  I even went to the gym and walked my dog.  With a few steps left, I refrigerated the dough, the instructions said, "for 1 hour, but no more than 8". Ok, I'll finish this after work.  Ugh.

Long story short, I waited until Midnight for my bread to be done.

Too late to try it, too tired to care.

Worth it?

Yes!  Besides, I have so much starter left, I will be making bread every week, for months!  The detailed instructions for the starter and walnut bread can be found in Dorie Greenspan's Baking with Julia.  To see how other did with this recipe, click here.

Part-Time Vegetarian: The Cottage Cooking Club

At the end of October, I decided to try to eat vegetarian as much as possible. I had downloaded River Cottage Veg: 200 Inspired Vegetable Recipes, by Hugh Fearnley-Whittingstall a few months ago with the intention of joining The Cottage Cooking Club.  Well, the group started back in May and I finally had a very good reason to start!

I signed up to make couscous with herbs and walnuts, twice baked potatoes and patatas brava.  I was suppose to make stuffed cabbage too, sadly, I didn't make that yet.

The couscous with herbs and walnuts was good, similar tastes as tabouli, but not the same.  I was able to make this after work, no problem.  I will make this again for sure!

I had my couscous with grilled eggplant...Yum! The twice baked potatoes were very easy,  I actually made these over the weekend and we reheated them during the week for a quick dinner side dish.

Lastly, I made the patatas brava...delicious!  Also another easy make after work recipe.  I had my patatas brava with a salad and my son and husband had theirs with a nice filet.

I used a mix of baby potatoes.
 To see the other recipes that were made this month, click here.