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!

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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.

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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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Z’Tejas Southwestern Grill’s corn bread recipe

June 8, 2010

Everyone loves corn bread. It’s a fact of life. And Z’Tejas Southwestern Grill has mastered the recipe. You know, that piping hot skillet of golden brown goodness complete with sweet honey butter spread and steak knife that the server bring out before your meal? That’s the one. Well we couldn’t hold on to this any longer. We had to share the wealth. So here’s Z’Tejas Southwestern Grill’s one and only corn bread recipe to make on your own at home. Enjoy!

Yields 4 – 6 ½ in Skillets

Ingredients

Corn Meal – 1 ½ cups
Flour – 1 ½ cups
Sugar – 1/3 cups plus 1 tablespoon
Baking Powder – 1 tablespoons
Baking Soda – 1 tablespoons
Yogurt (plain) – 1 cup
Cream Corn – 1/3 cups plus 1 tablespoon
Corn (frozen) – 1/3 cups plus 1 tablespoon
Buttermilk – 1 1/2 cups
Eggs – 3 each
Butter (melted) – 1/3 cups plus 1 tablespoon
Salt – 1/4 teaspoon

Preparation

• Mix all dry ingredients together.
• In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter.
• Use a small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 oz of batter.
• Bake at 375 degrees for 16 minutes. Rotate at 8 minutes. Note: This recipe is prepared by using a convection oven so try 400 degrees in regular oven.
• Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.

Download a printable version of the Z’Tejas Southwestern Grill cornbread recipe here.

Z’Tejas is located in The Lodge at Bellevue Square on the third level next to the sky-bridge. For more information on hours or to make reservations, call (425) 467-5911 or visit ztejas.com.

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Bradley & Mikel of Pearl Bar and Dining: A Rare Find

December 10, 2009

Tucked beneath Lincoln Square’s main atrium off NE 7th Street & Bellevue Way you’ll find the luminous Pearl Bar & Dining. The locally-owned independent restaurant just commemorated its one year anniversary and they certainly have a lot to celebrate. Over the past 12 months Pearl has surely become a Downtown Bellevue gem. When Trader Vic’s closed its doors at the same location in August 2008, it was clear Downtown Bellevue needed a new and unique dining concept. In jumps seasoned chef Bradley Dickinson and business partner Mikel Rogers (both veterans of Schwartz Brothers) to get the job done.

The atmosphere at Pearl Bar & Dining is smart yet stylish, a perfect fit for any occasion, and the restaurant staff takes pride in offering exceptional hospitality. Pearl’s cuisine appeals to foodies and non-foodies alike, with signature cocktails and an expansive wine list to compliment each and every meal choice. And apparently the happy hour isn’t bad either. Pearl Bar & Dining was awarded the Bellevue Downtown Association’s 2009 Haute Pick for Best Happy Hour and Best Place to See and Be Seen.

For a gourmet evening at home, Bradley and Mikel were kind enough to share their recipes for Pearl’s Savory Chicken and Cucumber Melon Mojito. You’ll be sure to impress a table for two or twenty!

Savory Chicken
Serves 2 as an entrée, 4 as an appetizer

8 oz. boneless, skinless chicken breast. Pounded slightly and cut into slices.
1 tsp porcini powder
Salt and pepper
1 Tbsp. olive oil
1/2 cup seasonal mushrooms
1 tsp. minced garlic
1/4 cup cooked white beans
Pinch fresh rosemary
1 Tbsp. Marsala
1/4 cup chicken stock
1 Tbsp. garlic butter

Season chicken with porcini, salt and pepper. Warm oil in sauté pan over medium heat; add chicken; sear on all sides. Add mushrooms, garlic, beans and rosemary; sauté lightly until chicken is cooked thoroughly. Deglaze with Marsala and stock. Allow to reduce by 1/2. Whisk in garlic butter to build sauce. Serve with your favorite seasonal vegetable, pasta or rice.

Chef’s note: For an EXTRA rich treat; substitute truffle butter for garlic butter!
1/4 cup whole butter
1 Tbsp. truffle oil
1 Tbsp. truffle peelings
Salt and pepper to taste

Mix well.

Cucumber Melon Mojito

Bacardi Grand Melon Rum
1/2 oz Triple sec
3 slices of fresh cucumber
8-10 fresh mint leaves
1/2 oz simple syrup
1/2 oz lime sour
Splash of soda 

Muddle cucumbers, mint and simple syrup. Add the Bacardi, triple sec and lime sour and shake well. Pour into a tall glass and top with soda water.

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