For the love of food

Raindrops on roses and whiskers on kittens*Bright copper kettles and warm woolen mittens*Brown paper packages tied up with strings*These are a few of my favorite things*Cream colored ponies and crisp apple streudels*Doorbells and sleigh bells and schnitzel with noodles*Wild geese that fly with the moon on their wings*These are a few of my favorite things*Girls in white dresses with blue satin sashes*Snowflakes that stay on my nose and eyelashes*Silver white winters that melt into springs*These are a few of my favorite things

Txori in Seattle – Review February 18, 2010

They have been open for a couple of years now but we had no opportunity to visit this place – shame on us! This place carries out the traditions of its parent restaurant (The Harvest Vine on E. Madison avenue which is my absolute favorite out of all Seattle area restaurants by the way) which in turn carries out the traditions of Spain, the Basque country in particular.

Txori is a San Sebastian style pintxos place, which means small bites, even smaller that the more popular and known tapas (served at the Harvest Vine). The place is small, the staff is friendly and the hours are 12 pm to 1 am Thu-Sat (12 pm to 11 pm the rest of the week) which gives you the opportunity to come for lunch, an afternoon aperitif, a great dinner or some midnight munchies.

The offerings are diverse; from cheeses and salumi to olives, seafood, vegetables and meat. Quite a few dishes are served on toasted bread and contain sunny side up eggs :) The wine and cocktail list is great and all goes well together creating a piece of Spain here in Seattle.

Now go!!! :)

WWW: http://txoribar.com/

Address: 2207 2nd Avenue, Seattle  Tel: 206.204.9771

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Bread – soft on the inside and crunchy on the outside

Filed under: Food,Recipes — lovemyfood @ 9:47 pm

This is an absolute fluke :) We were having pizza for dinner and I though that the dough turned out marvelous this time so crunchy on the outside and so soft inside and then I thought – why not use the same dough for bread???  I did…the results were great and I even used some whole wheat flour to make it “healthier”; the only draw back is that this bread does not keep well and must be eaten the same day.

Here is how:

1 cup warm water

1 Tbsp active dry yeast

1 teaspoon honey

1 Tbsp olive oil

1 1/2 cups  all purpose flour

1 1/2 cups  whole wheat flour

2 tsp salt

* Mix the yeast and honey into the water and let sit for a few minutes until cloudy and bubbly. Mix in olive oil.

* Mix flour and salt and add to the yeast mixture. If doing by hand, mix first in a bowl and then knead for about 10 minutes on a lightly floured surface. If using a stand mixer start with a paddle attachment and then switch to the hook knead at a low speed for a couple of minutes and then on medium for another 5 minutes or so until the dough clusters around the hook, knead for another couple of minutes by hand.

* Transfer the dough into a lightly oiled bowl, cover with plastic wrap or a slightly damp towel and let rise for about an hour and a half in a warm place (I put it in the oven with the light on). Divide the dough in half and roll into balls; brush with olive oil and let rise  for another hour.

* Preheat the oven to 500 F, do not forget the baking stone/pizza pan/upside down baking tray (on the bottom of the oven).

* When you are ready to bake, throw in some water into the oven to create steam (just take a handful from the tap or use a spritz bottle) – close the door for a moment and then open again and slide the bread onto your baking stone as quickly as possible. Bake for 30 minutes.

 

Ossobuco Leftovers

Filed under: Food,Recipes — lovemyfood @ 9:27 pm

I should have started this post by writing “when you have Ossobuco leftovers…” but I can’t… what are the odds you actually do??? This really happens once in a billion years :) Nobody has leftovers – its either portioned to feed a specific number of people and/or it is so good it does not live long enough to become leftovers. So I will begin this post by making a recommendation – put one extra piece of meat so you do have leftovers! After you cook the Ossobuco and eat as much of it as possible you should let the meat cool in the sauce; the fat will congeal on the top and this is when you take it out with a spoon, throw out the bones (to the dog if you have one) and break the meat apart with your hands and then………………………….. it becomes the most glorious pasta sauce ever!!! Just heat it up, mix with the pasta and sprinkle with Gremolada which is a mix of chopped parsley, lemon zest and garlic traditionally sprinkled on top of Ossobuco anyways. Enjoy :)