Entries in Eliana (19)

Friday
Aug222014

What'd Eliana Eat All Summer

Starting off the summer with 2+ weeks in Hawaii added a few pounds to the mid section. But it didn't end there. Here's some of what we grubbed on this summer
Pots of mussels
Piles of spot prawns
Umami burgers- filled with soy sauce, fish sauce, and furikake
Oysters, straight out of the sound, gifted from an island neighbor
Puget sound surf and turf
A badass lunch at Ba Bar, with congee pork belly and other goodness
Kalua Pig and Cabbage

Ramen with spot prawns and tocino
And some sizzling tacos pastor
Tom douglas doughnuts send her off

Sunday
Apr272014

Eliana's Spring Visit

My Big Baby Girl has arrived for her Spring visit and what better welcome back to Washington than a gorgeous plate of salmon? We spent the day at the aquarium with my two Baby Girls, and Pop. We hopped over a block for lunch at Cafe 56 (part of Elliott's oyster house) on pier 56 (Duh). I really couldn't believe that this great plate of food on a kids menu cost $6!  
There's a few menu requests Eliana usually has when she is with us, so the next night I decided to throw her one of her favorites... Some ribs, Modernist Cuisine Macaroni & Cheese, and some artichoke hearts cooked sous vide.  All of which were a hit, except mom and Eliana were not at all down with the wine flavor in the artichokes. They barely ate any of them.
It's Easter Sunday and Brunch with Apo Lulu and Pop is in order, at Daniel's Broiler. Eliana couldn't get enough of the coffee cake and fresh strawberries with Devonshire cream.

Chloe gets a plate of french toast, eggs, and strawberries all to herself!
Another of Eliana's standing requests is a big pot of mussels. Although she has made them herself before, she wants to spend time with her sister while I prepare them. I decided to mix it up a little bit because I usually go straight up mariniere style, but thought I would change the flavor a teensy bit.  A bunch of folks on Facebook asked for it so here's a general recipe.
I used 4# mussels, of which I got scolded for as there seemingly wasn't enough...
3 carrot, small dice
4 stalks of celery, small dice
Mom is allergic to onions and garlic- so I don't use it- I would if I could though...
1 large orange, cut into pieces, without skin
2 tomatoes, diced
Pinch of saffron

A bottle of white wine

1/3 cup of cream

Stick of butter

Chopped parsley


Salt and pepper
A great baguette

Ok. Heat your big ol pot up with oil
Sauté the veggies, tomatoes, saffron,
and oranges until sweaty
Add your cleaned mussels- no beards, nobody likes to eat beards. And no dead mussels, they stink up the whole pot
Stir
Add wine and cream, stir and cover
Keep covered until the pot starts to steam and then open it up... All mussels should be open now.
Turn the heat off.
Add the butter and parsley and stir, gently until all the butter is mounted into the sauce
Taste the broth and season with salt and pepper

So I usually get 5# of mussels, but it's a pain in the butt to stir our Le Creuset pot with that many in there, so I decide to get 4#, which made it filled to the rim. I heard it later as mom, Eliana, and 17 month old Chloe fight over the next servings of mussels. Obviously, I need more mussels and a bigger pot... There are worse problems to have.

It's time for Eliana to blow this Popsicle stand... So we send her off at the Alaska Airlines Board Room, with hot cocoa and free, all you can eat pancake machine pancakes!

Next visit, we are off to Hawaii!!

 

Saturday
Oct192013

Eliana makes Pineapple Up-side Down Cake

Having dinner at Apo Lulu's house and Apo Lulu is giving Eliana a lesson on making Pineapple Up-side Down Cake, for Pop.
It's pretty easy, and even a few of my high-school and college buddies have also gone through this lesson with Apo Lulu.

Melt a stick of butter in a Cast Iron Pan. Yes, a stick.
Add in a cup of brown sugar, and smear it all around the pan
Add pineapple rings fill in the spaces with crushed pineapple
Don't forget the cherries!
Make yellow cake batter- from the box, yo.
Pour in the cake batter and bake the thing
Play and watch kids steal beers
Flip the cake over and...
Boom, cake.

Saturday
Apr202013

Chef Eliana's Ricotta Gnocchi 

At the same time Eliana made us all Mussels, she also banged out a massive pan of Ricotta Gnocchi with Brown Butter and Sage, with pancetta, peas, and shimeji mushrooms.  If you think the Gnocchi is difficult to make- check out this 8 year old doing it on her own!

for the Gnocchi dough-

15-16 oz ricotta cheese

2 eggs

3/4 cup grated parmesan

2 cups flour

zest of 1 lemon

1 tsp/ ea- grated nutmeg, salt, pepper

- Drain the ricotta and mix all the ingredients except the flour until blended- then fold in the flour until it is all combined

rest the dough for a half hour or longer

Then cut the dough into 4-6 pieces and roll each piece into a snake log on a floured surface and cut with a bench knife into little nuggets

When your ready to cook this off, begin your pot of boiling water and in a large saute pan, start browning off your pancetta (cut into lardons).  Once your water is boiling, boil the gnocchi until they all start to float-should just take like 2-3 minutes.  Drain the gnocchi and hold on to them until its time to add them to the other pan

once the pancetta is almost brwoned and crispy, add mushrooms so they start to brown

Then add a stick of butter and wait til the butter starts to foam.  Once the butter foam starts to smell nutty and a little browned, add sage leaves, peas, and start tossing in the gnocchi. Let the gnocchi heat up and start to brown, turn off the heat, and season with salt an pepper.  Grate some Fresh Parmesan on top of each plate- this will make about 6 servings.

Im so proud and amazed at how well Eliana handled making both this Gnocchi dish, and mussels for all of us, pretty much all by herself!

 

Saturday
Apr202013

Moules Mariniere by Chef Eliana

Chef Eliana is making mussels tonight

Small dice a bunch of carrots, celery, and fennel (garlic and onion would be good too, but mama Truby's allergies say no for us)

Start heating some oil in a good, big pot. Sweat the veggies

Dump in 3 pounds of mussels (you should probably rinse and de-beard these suckers first)

Add half a bottle of white wine, cover until you see steam coming out from under the lid

They should all be open now. Add half a stick of butter, chopped thyme and tarragon, salt and pepper, mix it all up

Serve with crusty bread- we made thick crostini with Parmesan baked onto it.

Was'nt that easy?  So easy that this 8 year old made Gnocchi at the same time- see next post! Thanks Chef!!