CRUSH? No It's Love - A Sous Vide Masterpiece - Best of Seattle 2008

Restaurant Name: Crush
Location: Seattle, Washington






Sunday night Cindy and I took advantage of the November Dining Around Seattle promotion (3 courses for $30 at 30 Seattle area restaurants - at Crush this is a savings of at least $30-$40 each) and it was truly AMAZING. This restaurant is our blogs TOP Restaurant for 2008 for Northwest Cuisine and Crush also Tied Rover's and Lark for Top Food in the Seattle Area. The 3 course offering last night provided 3 choices for each course.


First Course Choices:
Leek and Celery Root Soup
or
Pork Belly over cabbage with bacon
or
Green salad with apple, hazelnut, and roquefort cheese


Second Course Choices
Short Ribs" over Trofiette pasta with Gruyere Cheese sauce
or
Seared Scallops in a sauce of "chowder with vegetables"
or
Fall Vegetarian Risotto


Third Course Choices
Cranberry Bread Pudding with cane sugar ice/pecan ice cream
or
Vahlrona chocolate dessert
or
Camembert Cheese with balsamic, nuts, pomegranate, and compressed pear.




I always like to spend the savings on these promotions back into the same restaurant so we started with a nice glass of Cremant D'Alsace ($12 ea) while we perused the menu. If you are stretching to go to Crush in the first place there is certainly no pressure to have wine or drinks before or during dinner. The wine list revealed you could spend anywhere from $7 to very high numbers by the glass with a nice similar range by the bottle.


I chose to start with the Pork Belly. It was a beautiful and tasty presentation. the pork belly was cooked sous vide (I know this because it was pink but melt in your mouth done), with crisp bacon both topping a nicely sauced cabbage saute.


My main course was also sous vide, Jason Wilsons' justly famous 24 hour cooked Short Ribs atop a Trofiette pasta in an great gruyere cheese sauce. Trofiette is a rustic looking pasta that looks like a twisted rolled up thin penne - the perfect mac and cheese with class!. the Short Ribs were melt in your mouth and beautifully seasoned. I added a nice Cote de Tablais red wine ($12)

I finished with the Camembert cheese service which was beautifully presented with nuts, pomegranate and compressed pear. The compressed pear is also a sous vide preparation that literally compresses the fruit in a vacuum and gently cooks it to intensify the flavor - wonderful.


I finished with a nice pot of presse coffee.
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Cindy is feeling lazy so she asked me to blog for her as well.


After her Cremant she started with the Soup - Beautiful and Fabulous - could not have been more so. I tasted and loved it.


Cindy's 2nd course was the scallops - See picture above for a pretty good idea. There were 3 nicely seared scallops in a great sauce. I tasted and loved it.


Third course for Cindy was the cranberry bread pudding. sounded like it could be not the worlds best - but wrong again - It was a wonderful individual round moist bread pudding with some sugared fresh cranberries that kind of popped in your mouth. the cane sugar ice cream was a nice companion flavor. I tasted and love this dessert.


Cindy finished with a very elaborate, exotic tea service - it tasted a little too strongly of anise as she was looking for straight peppermint. But it was worth it just to watch the waiter do the service.


Speaking of service it was flawless, attentive, and it all made for a great evening.

In our recommendations review of the Dining Around Seattle Promotion we touted Crush and the Fairmont"s Georgian Room as incredible quality at incredible value - and Crush proved out 100% - AND we are going to the Georgian TONIGHT!

Best Pumpkin Pie - Cindy's Recipe

It's that time of year again, crisp apples, falling leaves and a really good pumpkin pie! I made one yesterday and I must say it tasted pretty good, in fact I think it tasted great. Every year I think about experimenting with new recipes for that traditional pie, but this is one pie that shouldn't deviate too much from the standard because I think it has a deep association with tradition and childhood memories. I'm not going to include a pie pastry recipe this time around, because that is another whole issue, at least in this household. (My husband and I disagree on the best pie pastry recipe) With all that said, give this recipe a try and hope you will be pleased.

Pumpkin Pie

Filling:
1/2 c. sugar
1/4 c. brown sugar
2 tsp of ground cinnamon (generous)
1 tsp ground ginger
3/4 tsp ground cloves
1 1/2 tsp vanilla extract
1/2 tsp salt (fine, kosher)
2 tbs maple syrup
2 large eggs
15 oz of canned or fresh cooked , pureed pumpkin
12 fl oz of evaporated milk

1 unbaked 9 in (4 c. volume) pie shell

Combine pumpkin, eggs, milk, maple syrup, Gradually add spices and sugars. Pour into pie shell. Bake in a preheated 425 degree oven for 15 min. Reduce temp to 350 and bake for 40 min. or until knife inserted near center comes out clean. Serve with whipped cream.

Bakery Nouveau, Better Than Paris in Seattle

Restaurant Location: West Seattle, Washington
Restaurant Name: Bakery Nouveau

Every time we are lucky enough to go to Paris, my husband and I spend a lot of time walking and exploring the city. There is much to see and much to eat, especially the wonderful French pastries and breads. Now we can have that same experience of sampling amazing artisan breads, croissants, brioches and quiches right here in Seattle. Located on California Ave in West Seattle, Bakery Nouveau calls our name every time we are in the neighborhood. There is always a long line of folks patiently waiting to buy something But waiting is ok, it gives you time to look over all the chocolates, cakes, pastries, and other mouth watering treats sitting in wicker baskets in the case and make your selection. I have tried many of the pastries, 0ne of my favorites is the brown sugar pecan brioche . This unassuming pastry literally melts brown sugar in your mouth along with a generous helping of butter, oh, I can still taste it! The fruit pastries are also good: strawberry/rhubarb tart, lemon tarts, apricots tarts, so many to choose from.
To make the trip even better, Bakery Nouveau serves excellent, hot lattes, hot chocolates and teas. There are a few tables inside and outside, but they are often full. One of the better points of this bakery is that the many bakers in the back are always baking and working on pastries so no matter what time of the day you pop in, there is always something fresh in the case. So the next time you are dreaming of a trip to France, just remember there is a little bit of Paris in West Seattle.

Cafe Campagne, Not Quite Paris in Seattle...

Restaurant Name: Cafe Campagne
Location: Seattle , Washington


A recent visit for lunch to Cafe Campagne in downtown Seattle was not quite the good French bistro experience. This is a cafe that has been a local and tourist spot for many years. The French bistro , hosts great counter eating and small cozy tables in the main room. But if you happen to be seated in the back room or the few tables by the front door it isn't quite so pleasant. The back room lacks personality and seems a bit stark. The tables by the front door are right by the entrance, which can be chilly on many Seattle days and you often bump elbows with customers waiting to be seated.



Lunch (which was a brunch menu because we visited on a weekend) has a varied menu of croque madames and croques messieurs and the requisite quiche (which is a bit dry and seated in a rather tough crust).

The lamb burger was very moist and perfectly cooked with a interesting condiment of pickled onion..The frites, a mix of perfectly cooked and uncooked, arrived at the table less than hot. Too bad since they can be so good when served hot and when cooked correctly . The aioli sauce served with the frites was also a bit thin.


On some visits this cafe has been good, with much better service. than the day we visited. It has a nice location, next to the bustling Pike Place Market. But, unfortunately good location and a good French name doesn't quite make up for the uneven quality of the food and service.

Along For the Ride

Restaurant Name: Per Se
Location: New York City

Being part of a 'foodie family' is an interesting experience. My heart does not beat fast and my palms don't get sweaty with the idea of going to a potentially new, exciting restaurant. Don't get me wrong, I appreciate good food, especially well prepared, well presented fresh, and tasty food. I know what I like and don't like. But I must admit, sometimes a good meatloaf just hits the spot!
That said, it is time to consider and make comment on a recent trip to Thomas Keller's NY restaurant, Per Se. The food to be expected was amazing, very amazing, but to be honest it is difficult to justify the large price tag that goes with this amazing meal.
There were many courses, each presented the opportunity to dissect and discuss all the nuances of flavor pairings, presentation etc, etc. It made for great dinner conversation. Let's face it, that was part of the experience. In this case Thomas Keller didn't disappoint! But since this was such an over the top expensive meal and the expectations are so high, it is time to do a little nit- picking. .. just a little.
The dining area was a bit too chilly, bring a wrap if you don't want goose bumps. The chocolates served as the final course the 'Mignardises' require a bit of nit-picking also. When I'm served chocolates, I expect 'chocolate ' to be the dominant flavor, it should caresses your mouth and slide easily down your tongue. Nowadays, and Per Se is no exception, chocolatiers feel the need to try all kinds of combinations with chocolates; tarragon, mint tea, lavender,, what a shame.

Some are good, most are really bad, especially if the first explosion in your mouth is not chocolate, but pepper, or ginger or honey tyme. These combinations are interesting and ok, IF they are just a whisper on the palate. I want chocolate or carmel to stand in front, not behind.
So much for complaining about little things. When presented with a wonderful evening, almost perfect in every way it is hard to complain too much. The gracious, attentive wait staff went out of their way to make sure you felt comfortable, and that goes a long way towards making any meal seem extra special. So with that said, I salute Per Se and certainly Thomas Keller on a memorable evening.