More Seattle Eats

let’s look at pictures of food! okay

Some leftover pasta I doctored up for my dad to have for dinner: fettucini with ricotta & olive oil…I added some pancetta, spinach & garlic scapes



and that’s just the beginning…

Seasonal

garlic scapes & asparagus. mmm seasonal treats.

Carbonara Appreciation

oh yah, that’s right: carbonara…pasta alla carbonara I suppose.

My roommate is at home right now and she’s cooking up a storm, she sent me this picture of a big ol’ batch of pasta carbonara

man, I love carbonara! It’s one of those dishes that’s so rich and delicious, a small bowl is perfect every once in a while.

Heres what you need:

pasta, I prefer bucatini or fettucini

pecorino 

eggs

cured pork goodness: guanciale is the best but pancetta or bacon works just swell

black pepper

peas or ramps are a great addition as well

yikes, I will definitely be making some carbonara while I’m home…updates to follow hopefully.

Borough Hopping

First we went to the Brooklyn Flea (sidenote: i really love their sight design, the font & those cute flea markety drawings are great)

Porchetta had a little stand, but they ran out, made for a great picture though!



We found this stand and got grilled mahi mahi tacos. mmm

check out that great hot sauce line up too! valentina and tapatio…not too shabby



I thought this stand looked pretty darn cute too



I spotted this on our walk over, so sweet



Aubrey spotted Oasis so we had to stop in for a snack. such crispy falafel, but what we really came for were all the salads and the israeli pickles for me.



and we saw a fella painting this back in the village



Later we cooked a simple dinner for my cousin in Queens. no pictures though….

Revere Beach

On the way out of boston we stopped at Kelly’s on revere beach,

Just a tid bit of information…kelly’s pretends they are famous for their roast beef (i’ve never tried it there and don’t really have any interest in doing so) but in my eyes they are famous for the lobster roll

It is easily the best lobster roll you will ever eat. It’s packed with the meat from 2, yes 2 one pound lobsters, mixed with the smallest bit of mayo and cellery and put on a griddled buttered bun.

The kelly’s on Revere beach is the best way to go, first off its right on the water, secondly the other locations aren’t aesthetically what i go for

Aubrey and I shared a lobster roll and fried clams.




if you haven’t had fried clams than you better get on that asap, and you should probably get on that in cape cod and if you don’t like seafood then its high time you change you’re palate…but thats just my personal opinion

It was windy but we played on the beach for a bit and found one hell of a variety of shells

Boston

I went to visit family in Boston this past weekend with my lovely friends Aubrey and Taylor, it was a good time as always & a great break from school/poughkeepsie/hyde park, here are some highlights:

a stop in the north end for pizza & then some cannolis at mike’s pastry



check out that candid of the pizza feasting, i even got lily in the corner with some melty cheese and there’s aubrey all stoked for the treats

dinner for the fam



I made fresh ravioli (with a ton of help with all the ravioli forming), half were filled with ricotta & fresh herbs (oregano, basil & chives) and the other half had mushrooms(regular button mushrooms, hedgehog & oyster mushrooms), leeks, a liiiiitttle white wine & a couple tablespoons of the ricotta




the super tasty ricotta…quality ricotta has so much more flavor than the standard grocery store variety



Aubrey made herby foccacia (better than the kind we made in class), grandpa jimmy really loved it



and the pea salad. i just really love peas…a lot

Taylor made some dope tomato sauce, also a jimmy favorite…okay i guess he was really into the whole meal now that i think about it cuz he loved those mushroom ravioli quite a bit



and we finished with some blueberry pie from petsi’s pies

the weekend

spent most of the time: assisting(by keeping everyone company)/viewing the building of the miniramp, making ridiculous amounts of pasta, eating the best pizza ever at Pepe’s (white clam with bacon could be my new favorite food), and checking on the guanicale

guanciale update

I haven’t seen the guanciale in few days but my friend Peter has been flipping the meat and keeping an eye on it

here it is after a few days in the fridge…niiiiiice and shiny



Yesterday the pig face came out of the fridge and is now hanging in a makeshift drying area, if all goes according to plan we will NOT die when we eat it…

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In a couple day we’ll wrap ‘em up in cheesecloth and move them to the garage so its a little cooler. And then it’s just a waiting game, it should dry for 30ish days in an area that is 50-60 degrees fahrenheit (the garage should work well) and has 60% humidity.

blah blah blah

pretty much just be smart and know what the ideal times and temps are & then just use your best judgement



keep in mind this stuff will be cooked eventually so it’s not as risky as making stuff that won’t see the heat (liiiiike salami)

workspace

i’ve spent most of the last 24 hours looking at this view doing sorts of crafty junk

outdoor kitchen

yanno I just don’t think I’d mind working in this kitchen more often…