Sunday, October 10, 2010
Rowdy found this place on YELP (which is our favorite thing ever these days to find reviews for restaurants near by) and we will be forever grateful. I have been itch'n to go since we heard about it...and finally...we did just that.
Hey Paison! located at 641 SW 152nd St. Burien, Wa 98166
I love you like a meatball loves marinara. With garlic bread on the side. And a slice of cheesecake for dessert. Just say'n.
PROS: So so many. The reviews are spot on. Terrific meatball sandwich. I am from the East coast and I absolutely loved coming here. Homemade cheesecake in a glass case while meatball sauce drips down your chin can bring tears to a girl where I am from. Good tears, that is.
The sausage is shipped straight from New Jersey and I spotted a Dr. Brown's root beer in the fridge. Huzzah. I also heard that their Philly cheese steak is A*May*Zing...so we'll have to check out the comparison to our newest Philly love next time we head over.
CONS: They are only open until 6pm on weekdays and 7pm on weekends. Kinda kills date night around here. A lunch date with children, perhaps? They actually provide FREE pasta for the kiddos for eat-in dining. I was lamenting about those hours since I basically work during them, but Rowdy cheered me up by saying that it must be amazing if they can afford to close down shop so early. He was right.
PS *I think there are a total of 4 tables...so come prepared to grab and go if you are in a rush.
PPS* My son had to run to the bathroom while we were there and took FOREVER (he didn't have a nap and we certainly paid for it that night.) I left one last bite at the table and when I came back all the food was boxed and ready for take-out. EXCEPT...my last bite was no where to be found. No one will admit who did it, either. Let's just say I won't make the same mistake twice.
PPPS* The gal at the counter totally hit on Rowdy while I was away. Marinara with a boost of self-esteem? Could we get it to go, please?
Monday, October 4, 2010
It was also a bit hole-in-the-wall which is right up our ally, anyway.
(love the pun-intended imagery? funny, right?)
Although they really can't compete with the real deal from PA, it's a quick Seattle fix for sure. Also...it turns out that the owner IS from Philly. A good sign, I think.
YELP gave it 4 out of 5 stars, and we would have to agree.
Wednesday, September 15, 2010
Saturday, August 7, 2010
When people come to visit we always hit the International District. Our last trip on Chinese New Year was fabulous, and we decided to photograph one of our favorite places to eat.
The best duck EVER. They have this kind of marmelade sauce to dip it in. It's goooooood.
Friday, July 2, 2010
Here's the recipe:
- Vegetarian Risotto: Replace chicken stock with vegetable stock and omit sausage.
- Mushroom Risotto: Saute mushrooms (combo of cremini, shitake, porcini, etc) in place of sausage with 2 tbsp butter until soft. Remove from pan and set aside and proceed with above recipe. Add mushrooms at the end with parmesan.
You can thank me now.
Wednesday, April 28, 2010
Have I got a muffin recipe for you!
It's light, good for you, and doesn't taste like it. At all. Once you start becoming a "gotta lose the fat while saving the taste and nutrition of the muffin" connoisseur like me, you realize that certain ingredients or techniques allow you to do just that.
For instance, reducing the butter and adding yogurt allows you to retain fluffiness while reducing fat and increasing nutrition. Adding things in a certain sequence creates a better texture and composition. High quality ingredients increase flavor and stamina. You know, things like that.
Light Blueberry Muffins (adapted from America's Test Kitchen)
- To make these into a lemon-blueberry muffin, change the plain yogurt to lemon. It's delish.
- Fact, these are not the high fat super light and angel fluffy muffins that you might be used to. They have substance (the whole wheat flour), so if you DO want those kind, use all purpose and/or cake flour.
- I use really small blueberries (my favorites are the wild boreal blueberries from Trador Joes). I think it distributes the flavor better and makes eat bite more simple and less intense. The ones you pick yourself are always the best, though!
- Using yogurt when baking is a HUGE way to substitute the fatty ingredients (like oil), not to mention it helps create a fluffy texture. Most of my recipes have yogurt and/or applesauce for that very reason.
- Since you're going lighter on this muffin, give yourself permission to use that real butter. It's worth it. Then go running. Like, far.
Tuesday, April 20, 2010
Wanna learn how to WOW your audience? Make them jealous of your coolness? Pimp your entertaining status up a bit?
Hello, Cheese Platter.
I am not talking about going to Costco and grabbing their platter of cheddar and crackers. Oh no, my friends. I am talking about creating a cheese extravaganza so cheesy that your heart skips a beat just viewing it's goodness. I hope you are not lactose intolerant. I really really hope you are not.
How to say cheese:
1st. Get yourself a cheese board. I like having one because it has a purpose to do just that... be a cheese board. Of course, you don't have to have one at all because any cutting board or platter will work just fine if you need it to. It is also wise to buy yourselves some cheese spreaders. Without them, it can be quite the awkward cheese-spreading experience.
2nd. Go to the cheese counter/deli. There are many places that provide you with A LOT of different and fabulous cheeses in one stop. Our favorites in the area are:
- Sweet- Cheese and fruit are like bread and butter. They compliment and contrast. They meld the flavors. They make you sit, savor, and saddle (I couldn't think of another s -word.) The fruit we like are apples sliced very thinly (not too sweet, like pink lady perhaps), green grapes, and figs. I have come to love fig bread (found at Whole Foods). LOVE IT.
- Savory- Artichoke hearts, cherry peppers, roasted red peppers, etc. When making sandwiches or panini's with your cheeses and meats, these are such a nice compliment.
- Substance - You have to have something to hold it all together, right? We have found that you don't have to go all-out-gourmet on the crackers. Although we ask that you stay away from Ritz crackers (due to the Costo similarity again and the crumbly texture), we are a fan of triscuits and wheat thins or a simple rosemary flat cracker. When it comes to bread, we like a crusty loaf. Ciabatta is our favorite because of the sandwich capabilities for later.
Fifth. Say Cheese and Enjoy!
Sidenote: We KNOW how expensive this experience can be. However, we also know that such gourmet cheeses are usually not eaten in one sitting. You only need a little to go a long way. We usually get at least 2 meals out of the situation (with guests over as well). One time in an appetizer fashion and sandwiches/panini's are perfect for the next day. The leftovers go into the fridge (vacuum sealed) for next time.