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Delicious doughnuts are closer than you think

October 7, 2011

Ask any Washingtonian where to find the best doughnuts and their answer will inevitably be “Top Pot”. Since their Seattle debut back in February of 2002, Top Pot Doughnuts has made it their mission to bring the nostalgia of an authentic 1920′s doughnut shop into the 21st century. With hand-forged doughnuts made fresh daily in small batches, Top Pot has not only captured the aesthetic of the vintage doughnut shop, but managed to create doughnuts that are renowned as some of the best in the country.

In the short time since its opening, Top Pot has attracted the attention of locals, corporations and even boasts President Obama as a fan of their doughnuts. Even if you haven’t stopped in to one of Top Pot’s locations yet, you’ve probably already seen their old fashioned doughnuts in the pastry case of your local Starbucks. With eight locations including one in downtown Bellevue, access to these delectable delicacies is never more than a short trip away. But wait – Top Pot may be even closer than you think. How close you ask? Try right inside your own kitchen!

With the much anticipated release of their new cookbook, Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker, the doughnuts that made Top Pot famous are now divulged in concise, easy to follow recipes. Seasoned bakers will enjoy being able to make dozens of their favorite treats without leaving the comfort of their kitchen, while cooking rookies will appreciate the step-by-step instructions and ability to make professional quality doughnuts without buying any expensive frying equipment.

So whether you’re a local fan or live across the country, make your kitchen into your own personal Top Pot with their new, easy to use cookbook!

Bringing back brunch: Tiny dumplings are causing a big stir!

September 22, 2011

Although it has only called downtown Bellevue home for two years, Wild Ginger has rapidly become one of the Eastside’s preferred destinations for fine Asian cuisine. Ideally nestled amid the high end shops at The Bravern and floor after floor of Microsoft-ies, Wild Ginger has proved that it is more than capable of holding its own against its five star neighbors.

Wild Ginger is unique in that its menu includes food from multiple regions around the Pacific Rim, providing diners with the intense spices of Eastern Asia and the sweet coconut infused dishes of Thailand and Indonesia all in one meal. While Wild Ginger’s diverse offerings are more than enough to draw a substantial dinner crowd, the restaurant has found a surprising niche within the brunch and lunch scene.

Wild Ginger is one of the few restaurants on the Eastside that offers traditional Dim Sum on their menu. Don’t let its focus on Asian fusion cuisine fool you ‒ Wild Ginger’s Dim Sum remains true to its Cantonese roots. Prepared by expert chefs trained in the fine art of authentic Chinese cooking, Wild Ginger’s Dim Sum experience is a cut above the rest.

Wild Ginger stays true to Cantonese tradition by offering their Dim Sum during lunch hours (11:30 a.m.-3:00 p.m. on Saturday and 12:00 p.m.-3:00 p.m. on Sunday) just as it is enjoyed in its birthplace of Canton. If you are planning a special brunch, looking for a hip new weekend lunch haunt or just in the neighborhood on a weekend afternoon, Wild Ginger’s Dim Sum is a must try!

And for those with a flair for the culinary, the authentic taste of Wild Ginger’s famous Dim Sum is as close as your own kitchen. The recipe below includes detailed instructions for making Wild Ginger’s popular Scallop and Chive Dumplings, perfect for a Chinese themed party or to show off your cooking prowess at your next family dinner.

Scallop and Chive Dumpling

Serving: 25 dumplings

For filling:
1 lb fresh scallop, chopped
1/2 lb garlic chive, chopped
3g salt
8g sugar
15g potato starch
1/2 tsp oyster sauce
1/2 tsp fish sauce
1 tsp oil
1/2 egg white
pinch of white pepper
dash of sesame oil

Combine all ingredients together and mix well, set aside.

For wrapper:
11/2 cup wheat starch
1 cup tapioca flour
1/2 cup potato starch
boiling hot water

Combine all dry ingredients and mix well. To make the dough, slowly pour dry ingredients in hot water and mix to form a clay consistency.

To make dumpling (click here to see chef Jacky Lo demonstrate on Q13 Morning News, or view embedded video below):

1. Take a piece of cherry sized dough and roll it into a ball, press the ball flat with a knife or rolling pin to form a round wrapper.

2. Place 1 oz of filling in the center of the wrapper, close the end by folding the edge into the center.

3. Steam the dumpling for 3-4 minutes, remove from steamer, and brush the dumpling with sesame oil, pan fry dumpling until slightly brown on both sides.

Serve while it’s hot.

 

Friday featured cocktails: Pearl Bar & Dining

April 15, 2011

Bradley and Mikel’s Pearl Bar & Dining recently unveiled a refreshed specialty cocktail menu for spring that features some unique new vodka flavors from the Pearl Vodka brand. Stop in to unwind this weekend and give these creative concoctions a try!

Pearl’s New Specialty Cocktail Menu:

Limelight
Pearl Coconut Vodka, coconut milk, muddled lime, basil and simple syrup.

Cucumber Kamikaze
Pearl Cucumber Vodka, triple sec, sweet & sour and fresh lime juice.

Caramel Zing
Pearl Caramel Vodka, ginger ale and fresh lime.

Perfect Pearl Martini
Pearl Original Vodka shaken over ice and served up with a twist or olives.

Flirtini
Pearl Pomegranate Vodka, Champagne and a splash of pomegranate juice.

Bis on Main cookbook debuts

November 15, 2010

Next time you dine at Bis on Main, be sure to pick up the restaurant’s beautiful new cookbook. With it you will be able to create many of the infamous contemporary Northwest dishes that have characterized the restaurant as a top culinary destination. The cookbook features over 100 recipes, artwork on display throughout the restaurant, and photos of the staff.

Today, Bis on Main owner, Joe Vilardi, and staff will be hosting a book signing from 5:30 p.m. to 8:00 p.m. in the restaurant’s private dining room. On this celebratory evening, you’ll be able to enjoy their exquisite wines as well as some of the tasty hor d’oeuvres that are included in the cookbook. The event is free.

Price per cookbook is $35.00; also available online at bisonmain.com.

Emergency cooling remedy: Pimm's Lemon Mojito

July 9, 2010

Spend time in London during the spring, and you’ll eventually come across one of the best summer coolers, the Pimm’s Cup.  Made with Pimm’s No. 1, it’s a delightful, light, herbal potion, and the traditional drink at Wimbledon, where visitors consume 40,000 pints a year.  If you’re not lucky enough to snag a ticket, you can find a delicious alternative in any pub:  Pimm’s served with English-style lemonade (i.e., the clear and carbonated kind), garnished with a strawberry and fresh mint. 

Pimm’s No. 1 is made in England from dry gin, liqueur, fruit juices, and a secret blend of herbs and spices.  It was invented by an oyster bar owner in the early 1800s and became popular in hotter regions of the Empire to treat symptoms of malaria and general malaise.  It has a golden brown color, a medium body, and a taste of quinine, citrus fruits, and has interesting herbal notes.  A low alcohol content of only 25 percent makes it a great choice on a hot afternoon. 

When I returned from London, I was playing around in the kitchen and came up with a superb enhancement to the Pimm’s Cup tradition, and offer this just in time to keep us cool, now that summer has arrived.  A fresh take on the mojito, this drink hits all the right notes for a light, refreshing summer cocktail.

The Pimm’s Lemon Mojito

Ingredients:
Juice of ½ lemon
4-5 fresh mint leaves
1-2 T Sugar (superfine mixes best)
2 oz Pimm’s No. 1 (or to taste – heck, it’s only 25% alcohol, go for it)
Tonic Water
Premium Vodka (optional) 

Method:
Muddle the lemon juice, mint leaves, sugar and Pimm’s with ½ C ice cubes in a cocktail shaker or bottom of a pint glass.  Fill glass with ice cubes and the muddled contents, top off with tonic water, and finish with a float of premium vodka, if desired.  Stir.  Garnish with a strawberry and a lemon slice, and enjoy!

Cheerio!

 
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