Author

manthestove

Last night we stopped by Trellis (@heathman hotel in Kirkland) for desserts and a drink.

They have a great outside seating and although we live very close we actually had never been before.

We ended ordering a dessert (sage honey flan), fries and wine.

The flan had a great texture, but I really could not taste the sage and overall thought it was a bit on the blend side.

Fries were great.

They were out of couple of dessert wines so we opted for a Malbec.

Overall it was too little for a full review. The menu looked interesting, but I’ll have to go back to truly have an idea of how good it is. I am hoping it’s a bit better than the first impression I had from the dessert.

 

Tonight I wanted to make a vegetarian carbonara dish. The thing is that if you take pancetta (or baken) out of the equation it becomes really tricky to give it that distinct flavor and extra dimension that this simple dish needs. It becomes even trickier when you don’t like that much cream in your sauces – which I don’t.

So… I tried to experiment a bit and borrowed a bit from a Caesar salad type of dressing. I used a mix of zucchini and squash to give it a bit of texture, color and substance. I used anchovies and fresh herbs (one mint leaf, parsley, and thyme) in additional to the eggs for the sauce. I used just a dash of whole milk, but of the cream sauces out there go ahead and add more.

All in whole it was much better than I actually expected. You should not be concerned about the anchovies because you can’t really tell, but they do add the extra something I was looking for.

 

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Last Sunday a dear friend stopped by to hang out with me and H. We invited her to stay over for dinner and decided to make pizza. We were not prepared in a traditional pizza-sense, but we enough ingredients to pull it together.

Lately I have been liking the traditional italian bakery style as it gives us a better way to create sufferer sections.

 

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We had a great dinner in Vancouver. Shahnaz made us some great afghan traditional dishes.

 

qurma e alobokhara (chicken with dried prunes)
mash palau

Shahnaz tells me that this is a traditional dish that can be made with chicken or lamb. Even in the old days in Afghanistan this was considered a bit of a special dish for special occasions.

This dish is always served with “chalau” (steamed white long basmati rice). Last night we also had it with mash palau. Mash Palau is basmati rice stir fried with moong dahl (mong beans).

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Baadnjan boranai over chaka (eggplant over a dense spiced yogurt)

The eggplant are lightly grilled.  Onions are sauteed on a different pan.   The onion are than poured on the eggplant with tumaric, garlic, olive oil, salt and a dash of hot water.

They are served over yogurt, which is very dense because the water has been filtered out.

 

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Mash Awa (thick bean soup with a dash of thick yogurt)

All the beans are actually socked for a day or so.  To add a bit of taste they are cooked on a chicken stock.

The trick to give it a bit of the “afghan” feel is adding lots of garlic, onion, ground fresh ginger, and pepper.

Another trick is adding a spoon of short grain rice that actually ends up adding thickness to the soup.

 

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H wanted a bit of dessert, but we had none and we did not feel driving anywhere. The fridge did not offer too many options for a dessert, but we managed to find some biscuits in the freezer. We also had the frozen berries that we usually use for V’s shakes, and we did have couple of eggs.   Plenty enough for a quick dessert which required mostly warming up a few things and assemble them.

  • Biscuits cook in about 15mins in the oven
  • The frozen berries go in the microwave for about 90-120 secs.  Make sure you cool them right away
  • Combine the whites from a couple of eggs, add honey and just a bit of lemon zest. Whip until it is light and stiff peaks
  • Plate it!
  • It worked out great! In about 20mins we had a great dessert ready to go and it tasted great!