Wednesday, March 5, 2014

Out and About – LJ’s Bistro and Bar a new Restaurant in Lake Stevens

LJ’s Bistro and Bar a New Hot Spot in Lake Stevens

LJ’s Bistro and Bar Lake Stevens 

Once the home of Fuller O'Riley's Irish Pub, LJ’s Bistro and Bar is located in the old Frontier Village area of Lake Stevens. Their web site calls their cuisine “New American and Mediterranean inspired cuisine. Ingredients have been
carefully sourced to highlight the bounty of fresh fruits, vegetables, meats and
seafood the Northwest has to offer.”

Talking with co-owner Josh Herschlip plans to change the menu based on what’s fresh and available. Josh and Sister Chef/Owner Lindsay Herschlip are planning to make LJ’s Bistro and Bar Lake Stevens fine dinning experience.

Janet and I had food off their Happy hour and Share Plates menus the other evening and loved it.  The food was fantastic and the service was attentive.  It’s a small place with around 14 tables and a bar. 

LJ’s Bistro and Bar is on it’s way to be a date night destination… We recommend you check it out.

LJ’s Bistro and Bar Lake Stevens 

~~~

Off their Happy hour and Share Plats menus….


Baked Potato Croquettes bacon, chives, gouda, crème fraiche

LJ’s Bistro and Bar Lake Stevens - Baked Potato Croquettes
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Spice Roasted Cauliflower served with cheese sauce and crunchy almonds

LJ’s Bistro and Bar Lake Stevens - Spice Roasted Cauliflower
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Whipped Goat cheese and Chorizo dates with crispy bacon, balsamic reduction, piquillo pepper sauce

LJ’s Bistro and Bar Lake Stevens - Whipped Goat cheese and Chorizo dates
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Harrisa Marinated Steak Skewers with Blue Cheese and Crispy Onions

LJ’s Bistro and Bar Lake Stevens - Harrisa Marinated Steak Skewers
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Flat bread special house made pork sausage, grilled apples, picked serranos

LJ’s Bistro and Bar Lake Stevens - Flat bread special
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Hand cut Fries with Truffle Aioli

LJ’s Bistro and Bar Lake Stevens - Hand cut Fries
~~~
Did I mention ‘Half price wine on Tuesday?’

LJ’s Bistro and Bar Lake Stevens – Half price wine night


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Sunday, January 26, 2014

Out and About – Day 2 of Tasting Affordable French Wines

Out and About…

Wicked Cellars - Affordable French Wines Day 2
Wicked Cellars - Affordable French Wines Day 2

Two days of tasting affordable French wines….

2012 Domaine de Cassagnoles Cote De Gascogne**+ sour grapefruit, peach   

2011 Chateau Camelot La Chapelle Bordeaux**+ black fruit, earth

2010 Chateau Buisson-Redon Bordeaux Grand Vin de Bordeaux*** red fruit, cherry  

2010 Chateau de Costis Bordeaux**+ strawberry, blackberry

2009 Chateau Bujan Grand Vin de Bordeaux*** fruity, black cherry  


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Saturday, January 25, 2014

Out and About - Tasting Affordable French Wines

Out and About…

Wicked Cellars - Affordable French Wines with Matt Beach from Acme Wines
 
Wicked Cellars - Affordable French Wines with Matt Beach from Acme Wines
Starting the New Year off right….

2012 Domaine Labbé Pont Royal Vin de Savoie Abymes**+  apple, pear, citrus

2012 Olivier Morin Chitry Blanc Constance"**+ flint, wet stones

2012 Jean-Marc Burgaud Beaujolais Villages "Les Vignes de Thulon”*** tart, stone fruit

2010 La Célestière Côtes du Rhône Rouge***+ black cherry, white pepper 


2012 La Célestière Vin de Pays de Vaucluse Rouge***+ black fruit, cherry 

~~~



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Tuesday, December 17, 2013

Janet’s Cooking at Home – Rilla's Maple Salmon and Luca’s Ristorante and Pizzeria, Lake Stevens Closed…

Janet’s Cooking at Home
Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

A while back after posting a smoked salmon we did. Rilla sent us a recipe of her families’ favorite way of enjoying salmon.

Rilla's Maple Salmon
Inspired by Rilla Kaupisch

Ingredients:

3/4 to 1 lb salmon
4 oz. genuine maple syrup
2 tbs. of soy sauce (to your taste).

Directions:

In a small bowl combine the maple syrup and soy sauce.

Place the salmon in a large re-sealable plastic bag.

Add the maple and soy mixture.

Make sure the salmon is well covered.


Marinate in fridge for minimum of 4 hours.

Place salmon in foil lined baking pan, pouring marinade on top and cover with more foil.

Bake at 400 degrees for 30 minutes, depending on how large the piece.

Remove the salmon from the baking pan to rest.

Pour the marinade into a small sauce pan on med. high to reduce, about 5 to 7 min.

When reduced, use as a sauce over the fish and serve. 

Garlic mashed potatoes offset the sweetness very nicely. 

~~~

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon
In a small bowl combine the maple syrup.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon
And now the soy sauce.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon
We choose chum salmon because it benefits by the adding of additional flavors, such as smoke or marinates. 

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon
Marinate in fridge for minimum of 4 hours.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon
Place salmon in foil lined baking pan, pouring marinade on top and cover with more foil.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon
Bake at 400 degrees for 30 minutes, depending on how large the piece.

Remove the salmon from the baking pan to rest.

Pour the marinade into a small sauce pan on med. high to reduce, about 5 to 7 min.

When reduced, use as a sauce over the fish and serve. 

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon - Maple Syrup Marinade Salmon with garlic mash potatoes, sautéed brussel sprout leaves and ceasar salad.
Garlic mashed potatoes offset the sweetness very nicely. 

~~~
Out and About…

Luca’s Ristorante & Pizzeria Lake Stevens Washington


Yesterday to the surprise of all Luca’s Ristorante and Pizzeria, Lake Stevens had closed. We wish Luca all the best. Luca, his staff and restaurant will be missed.

Luca’s Ristorante & Pizzeria Lake Stevens Washington

The following is a copy of Luca’s statement…

'For the past 10 years, Luca's Pizzeria & Ristorante has proudly served the Lake Stevens community in a family-friendly atmosphere, the last two years have been challenging. Now, due to those challenging Family Matters, it is with a very heavy heart that I announce the closure of Luca's Pizzeria & Ristorante effective December 16th, 2013.

The people of Lake Stevens welcomed me with open arms, and for that I will be forever grateful. We have developed many friendships and loyal customers over the years, and I shall miss them, many thanks to my staff, customers and the great city of Lake Stevens! Thank you for being a part of Luca's Pizzeria & Ristorante over the last decade, I wish you all the best life has to offer.

With many thanks,

Luca Nasti
Owner'

Luca’s Ristorante & Pizzeria Lake Stevens Washington

~~~
Check out our new cookbook…

Monday, November 11, 2013

Lombardi’s Mill Creek - Piedmont Wine Dinner

Out and About…

Lombardi’s Mill Creek - Piedmont Wine Dinner
Featuring Marchesi di Barolo Wines
 
Lombardi’s Mill Creek - Piedmont Wine Dinner 
Lombardi’s Mill Creek gave us another wonderful wine dinner featuring the fine wines of Marchesi di Barolo. Hosted by Lombardi's founder Diane Symms and Bryan Odegard, importers Frederick Wildman and Sons, LTD Northwest Regional Sales Manager.

Once again executive chef Matt Romeo did his magic…

About the winery:

The Marchesi di Barolo Estate encompasses approximately 110ha of vineyards in the Langhe, some of the finest in Piedmont. The cellars are located in the village of Barolo, overlooking the magnificent village landmark, the Renaissance castle of the Marchesi Falletti di Barolo.

Vineyards were established here in the early 19th Century by the Marchese Carlo Tancredi Falletti di Barolo and his wife, Giulia. The wine from their estate soon became known as “the wine from Barolo”, served at important diplomatic and royal functions.

Today Marchesi di Barolo remains a family business. Since 2006, the estate has been under the direction of Pietro’s great-grandson and 5th generation winemaker, Ernesto Abbona and his wife Anna, who have inherited a longstanding winemaking tradition and a love of the vineyards and its wines.

The Dinner:

The Risotto timbale with prosciutto was our favorite of the night followed closely by the Veal Prime Rib…

Lombardi’s Mill Creek - Piedmont Wine Dinner 
 Antipasti
 
Lombardi’s Mill Creek - Piedmont Wine Dinner – Assorted baked savories, imported cheeses, honey
 Assorted baked savories, imported cheeses, honey***
 
 Wine: 2010 Gavi di Gavi***
 
 Primi
 
Lombardi’s Mill Creek - Piedmont Wine Dinner - Risotto timbale with prosciutto, mushroom and peas
 Risotto timbale with prosciutto, mushroom and peas****
 
 Wine: 2011 Dolcetto D’Alba DOC****
 
 Carne/Secondo
 
Lombardi’s Mill Creek - Piedmont Wine Dinner - Veal Prime Rib
 Veal Prime Rib***+
 
 Wine: 2006 Barolo DOCG****
 
 Insalata
 
Lombardi’s Mill Creek - Piedmont Wine Dinner - Mixed field greens with red wine poached pears, almonds and gorgonzola
 Mixed field greens with red wine poached pears, almonds and gorgonzola***
 
 Wine: 2012 Barbera del Monferrato DOC***
 
 Dolce
 
Lombardi’s Mill Creek - Piedmont Wine Dinner - Fried apples with amaretto cream gelato
 Fried apples with amaretto cream gelato***+
 

 Wine: Barolo Chinato, Cocchi***+

Thanks Lombardi’s for a wonderful dinner and wine pairing…


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Wednesday, November 6, 2013

Janet's Cooking at Home - Soy Ginger Lacquered Cornish Hens

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens

Janet's Cooking at Home


Soy Ginger Lacquered Cornish Hens

Directions:

  • 2.5 cups mirin (20 ounces)
  • 1.5 cups soy sauce (12 ounces)
  • 6 scallions, thinly sliced
  • 1/4 cup minced peeled fresh ginger
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons toasted sesame oil
  • 1 1/4 tablespoons kosher salt
  • Six 1-pound Cornish hens, legs tied together with kitchen twine
Instructions:

In a large bowl, whisk together all of the ingredients. (Except the Cornish hens)

Put the hens in 3 large resealable plastic bags and pour in the marinade.

Seal the bags, pressing out the air, and turn to thoroughly coat the hens.

Transfer the bags to a small roasting pan or large rimmed baking sheet.

Refrigerate for at least 8 hours or overnight, turning the bags occasionally.

Preheat the oven to 425°

Line a large rimmed baking sheets with foil.

Remove the hens from the marinade.

Tie their legs with cooking twine.

Transfer the hens to the baking sheets

Let the hens stand at room temperature for 30 minutes.

Strain the marinade into a medium saucepan and bring to a boil, then simmer over moderately high heat to reduce, stirring occasionally.

Roast the hens 10 minutes, or until lightly browned.

Reduce the oven temperature to 375°.

Roast the hens for 50 minutes longer, basting with the reserved marinade every 10 minutes.

Note: If using more than one pan shift the pans from front to back and top to bottom halfway through roasting.

The hens are done when the cavity juices run clear and an instant-read thermometer inserted in the inner thighs registers 160°.


Transfer the hens to a platter and let rest for 10 minutes before serving.

~~~

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Staging for the marinade
Staging and organizing is an important part of having a successful dinner.
Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Make the marinade
In a large bowl, whisk together all of the ingredients. (Except the Cornish hens)
 
Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Prep the hens

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Marinade the hens
Put the hens in 3 large resealable plastic bags and pour in the marinade.

Seal the bags, pressing out the air, and turn to thoroughly coat the hens.

Transfer the bags to a small roasting pan or large rimmed baking sheet.

Refrigerate for at least 8 hours or overnight, turning the bags occasionally. 
Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Remove the hens from the marinade
Preheat the oven to 425°

Line a large rimmed baking sheets with foil.


Remove the hens from the marinade.
Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Tie the legs


Tie their legs with cooking twine.

Transfer the hens to the baking sheets
Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Let hens hens stand at room temperature
 Let the hens stand at room temperature for 30 minutes.
 
Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Reduce the marinade
Strain the marinade into a medium saucepan and bring to a boil, then simmer over moderately high heat to reduce, stirring occasionally.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Place in oven
 Roast the hens 10 minutes, or until lightly browned.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens - Marinade

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Marinade and rotate

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Check the hens internal temperature
Reduce the oven temperature to 375°.

Roast the hens for 50 minutes longer, basting with the reserved marinade every 10 minutes.

Note: If using more than one pan shift the pans from front to back and top to bottom halfway through roasting. 
Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens - Remove from the oven

The hens are done when the cavity juices run clear and an instant-read thermometer inserted in the inner thighs registers 160°.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens - Transfer the hens to a platter and let rest
Transfer the hens to a platter and let rest for 10 minutes before serving.




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Friday, October 18, 2013

Janet’s Cooking at Home – Lets make Fried Polenta


Janet’s Cooking at Home – Duck Breasts with Green Peppercorn Sauce with Polenta Grilled in Duck Fat  and Root Vegetables
Polenta (Fried)

Easy to prepare (lets be honest, it is time consuming with the stirring every 10 min.) and versatile, polenta can be enjoyed plain and simple or embellished with a wide range of tasty ingredients.

Polenta is a fine yellow cornmeal cooked to a mush with water or stock, and added ingredients such as onions, garlic, cheese, mushrooms, etc., sometimes set, sliced, and served fried. 


Ingredients:


  • 2 tablespoons olive oil, plus extra for grilling
  • 3/4 cup finely chopped red onion
  • 2 cloves garlic, finely minced
  • 4 cups chicken stock or broth
  • 1 cup coarse ground cornmeal
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • ½ cup Parmesan
Directions:


Preheat oven to 350 degrees F.

Janet’s Cooking at Home - Polenta - heat the olive oil over medium heat. Add the red onion and salt.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes.


Janet’s Cooking at Home - Polenta - add the garlic and sauté.
Reduce the heat to low, add the garlic and sauté for 2 minutes, making sure the garlic does not burn.


Janet’s Cooking at Home - Polenta - add the chicken stock.

Janet’s Cooking at Home - Polenta - add the chicken stock and bring to a boil.
Turn the heat up to high, add the chicken stock and bring to a boil.


Janet’s Cooking at Home - Polenta - Gradually add the cornmeal while continually whisking.

Janet’s Cooking at Home - Polenta - Once you have added all of the cornmeal cover the pot and place it in the oven.

Gradually add the cornmeal while continually whisking.


Janet’s Cooking at Home - Polenta – once in the oven stir every 10 minutes to prevent lumps.

Once you have added all of the cornmeal cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.


Janet’s Cooking at Home - Polenta – Once the mixture is creamy add the butter.

Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.


Janet’s Cooking at Home - Polenta – add the Parmesan.

Once they are incorporated, gradually add the Parmesan.


Janet’s Cooking at Home - Polenta – pour the polenta cake pan lined with parchment paper.

Janet’s Cooking at Home - Polenta – pour the polenta cake pan lined with parchment paper.

Janet’s Cooking at Home - Polenta – pour the polenta cake pan lined with parchment paper. Place in the refrigerator to cool completely.

Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper.


Place in the refrigerator to cool completely.


Janet’s Cooking at Home - Polenta – Once set, turn the polenta out onto a cutting board and cut into desired shapes.

Janet’s Cooking at Home - Polenta – Once set, turn the polenta out onto a cutting board and cut into desired shapes.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles.


Janet’s Cooking at Home - Polenta – sauté in a nonstick skillet over medium heat.

Brush each side with olive oil (if available use Duck fat) and saute in a nonstick skillet over medium heat, or grill.



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