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.

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.

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.

FFWD: Beatrix's Red Kuri Soup

A great start for Thanksgiving dinner. I have to admit, with all the cooking I had for Thanksgiving dinner, I made Beatrix's Red Kuri Soup in my slow-cooker. Super easy and delicious. I also appreciated the Bonne Idee to add blue cheese...Yum! To check out other versions click here.

storzapretis, the French gnocchi

So, I am sharing this recipe as I am eating it, because I waited until the very last minute to make it. Another great recipe from Dorie Greenspan's, Around My French Table.  First off, I was going to make these lovely little dumplings last night after work, but when I read the recipe yesterday morning, I realized, this wasn't something that I could prep before work then finish when I get home. Well, that's partially true. Storzapretis (aka Spinach and Mint Gnocchi) can be made ahead, as long as the ricotta has been properly drained and the spinach pre-steamed and drained.



Not many ingredients in this, ricotta, spinach, a handful of mint, flour, egg, cheese, I used half Parmesan and half Comte.

Shaping these is not done like Italian gnocchi, but rather with the 2 spoon method to form a quenelle. Time consuming, but good therapy for me.


I put my storzapretis in the freezer for an hour.  I wanted to make sure they didn't fall apart when I put them in the boiling water.


I made sure the water was boiling hot, but before I put the storzapretis in, I turned the water to a very low simmer.  I had iced water ready to cool the storzapretis, then drained on a paper towel.
Cheater Moment: I didn't have time to make my own sauce, so I bought a very good organic sauce and covered each storzapretis with sauce and cheese, then in a 425 degree oven for 15 minutes.
So, this can be made ahead and enjoyed as a weeknight dinner, if you make a whole bunch and freeze.  To see how he Doristas did with this recipe, click here.

Gateau Basque

This is a new favorite, "Thank You Dorie Greenspan".  I have to say, I have seen Gateau Basque in bakeries in both Paris and here at home, but I wasn't sure I would like it.  Well, I love it!!!  I have to admit, I made this in the late summer and the temperatures were soaring.  Not good for baking in a hot house.  Now that we are experiencing chillier Fall weather, I may make this again soon, make a nice pot of tea and curl up with a good book.  Yummy!
I promise, the hardest part is straining the seeds out of the preserves. Next time I buy seedless! The dough looks and feels very dry, but don't worry. Not pretty, but this fixes it's self while it bakes.

The recipe can be found in Dorie Geenspan's Around My French Table.  To check out how the Doristas did with their Gateau Basque, click here.

FFWD: Osso Buco a L'Arman

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What would I do without Dorie Greenspan?  Well, I would waste a lot of time online checking out a lot of recipes that don't work...seriously!  Anyway, with the rain making it's way back to the northwest, I may be abandoning many of my favorite eateries and enjoying more meals at home.

I have spent most of my life in the food and beverage industry and you'd think the last thing I would want to do is cook.  Well, you are wrong, cooking is my therapy.  Slicing, chopping, sautéing, simmering...I love it.




The Dorie recipe for this week is Osso Buco a L'Arman from Dorie Greenspan's "Around My French Table".  I had to change the process a bit, because I had to go to the office and I couldn't babysit the pot while the Osso Buco was braising.  After preparing everything on the stove, I assembled everything in my slow cooker, starting with a little of the tomato sauce on the bottom, then the veal, then more tomato sauce and the carrots on top.


Turned out great.  Tender and the flavors were a perfect balance of salty, citrus, herby, meaty...YUM!

I took Dorie's "bonne idee" and made the Orange-Basil Gremolata and the Orang Rice Pilaf to go with the Osso Buco and a lovely glass of Bordeaux!

DELICIOUS!!!

To see how the rest of the Doristas at French Fridays with Dorie made out, click here.

FFWD: sausage-stuffed cornish hens

OK, another great weeknight dinner from Around My French Table. Thank You Dorie Greenspan!  I wasn't able to complete my recipe for last week, even if it was a non-cook recipe, because I was traveling for work.  However, even if this was a catch-up week and I was super busy, the sausage-stuffed Cornish game hens were a snap to prepare.  The only thing that took a long time was waiting for the birds to defrost.
The recipe required very little prep, chopped onions, garlic and parsley.  I used mild chicken Italian sausage, bought bulk, so I didn't need to deal with the casing.  I didn't have bread for the stuffing, so I used Panko bread crumbs.  After I cooked the stuffing, I put it all in the seasoned and oiled game hens.  Into the 425 degree oven, then I used the side-side-back method for roasting and "viola!". Delicious!

I hope the other Doristas enjoyed this as much as I did!  Click here to find out. I served my hens with roasted sweet potato and creamed spinach...YUM!

FFWD: garbure from the supermarket

I was so excited for this week's recipe, garbure from the supermarket, from Dori Greenspan's "Around My French Table".  I read through the recipe, bought everything I needed.  This is going to make a perfect fireside dinner or as a weekend lunch.  I couldn't wait.  Plus, this recipe should make for a lot of leftovers for my husband and I.  OK, Everything goes in the pot!

There are a few ingredients listed as "optional", “1 duck leg, Piment d'Espelette or red pepper flakes,
1garlic sausage, cut into ½-inch-thick slices”.  I did not add the duck, however, thinking back maybe I should have.   Hmmm.

This was not bad, but it was not awesome!  I wish I could say, "just add salt", but I found this a bit bland.
So, after one serving each, this went straight to the freezer.
To see all the different versions of this recipe, click here to see what the other Dorista's have to say!

FFWD: butter and rum crepes, plain and fancy

A good friend of mine gave me a crepe pan as a wedding gift almost 22 years ago.  When I received the gift, I hope I didn't roll my eyes, because I am sure at the time I never thought I'd actually make crepes in that pan.  I have to admit, I have used the pan for pancakes and French toast, but today, finally, CREPES!!!  I have been waiting all week to make Dorie Greenspan's "butter and rum crepes, plain and fancy" from  her cookbook Around My French Table, with the other Doristas.  I have to admit, this recipe is awesome, super easy and delicious.  A hint of lemon and orange in the batter is genius and the citrus honey sauce is light, sweet and silky.  just the perfect combination.  Until now, I have only enjoyed crepes either in French restaurants or in Paris.  I'm not kidding.  I have saved the batter for tomorrow so we can enjoy the crepes again.  To check out other versions of this recipe, click here.

As a side note, I am still trying to catch up with all the recipes and I made the “Roast Chicken for Les Paresseux” for dinner tonight...Delicious!