Showing posts with label restaurant. Show all posts
Showing posts with label restaurant. Show all posts

World Polio Day Thursday - Dinner at the Lake Forest Grill benefits Rotary's polio project

Wednesday, October 23, 2019


Money you spend at the Lake Forest Bar and Grill on Thursday between 5pm - 10pm will benefit the Rotary Club of Lake Forest Park's End Polio Now worldwide project.

20% of sales during that time will be donated to the project.
17535 Ballinger Way NE, Lake Forest Park 98155

It counts if you buy your food as take out - here's the menu




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Patty Pan's Humble Feast Monday features homestyle Korean food

Sunday, October 6, 2019

It's what's for dinner at Patty Pan Grill on Monday


Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday October 7, 2019.

The menu: homestyle Korean food: Bibimbap, barbecued pork, seaweed soup, candied yams.


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Humble Feast Monday - plus recipe for Patty Pan’s Famous Hot Sauce

Monday, September 9, 2019

Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday September 9, 2019.

The menu: a taco bar this month with house-made tortillas, beans, rice, chicken, slaw, homemade salsas, and whatever vegetables come our way!

Patty Pan’s Famous Hot Sauce (makes 2 cups)

The trick to this hot sauce is to make it as spicy as you can without letting the heat drown out the other wonderful flavors. If you use a variety of types of chiles, you’ll get layers of chiles flavor.

1 pound ripe summer tomatoes

1 pound mild chiles, such as Anaheim's or poblanos

¼ pound hot chiles, such as jalapeños or serranos (or fewer if you’re using extra hot varieties, such as habaneros)

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

Preheat the oven to 425 degrees Fahrenheit. Rub the olive oil on the chiles and arrange them on a baking sheet, along with the tomatoes. Roast until the tomatoes are very soft and the chiles are starting to brown.

Remove the cores from the tomatoes and the stems from the chiles. Transfer them to a food processor, along with the vinegar and salt, and puree until smooth.

--Devra Gartenstein



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Humble Feast Monday - plus recipe for ratatouille

Sunday, August 4, 2019

Eggplant
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday August 5, 2019.

The menu: ratatouille (meat and vegetarian, though the recipe below is vegetarian), corn on the cob, cucumber salad, green salad, and fresh local fruit.

Peak of Summer Ratatouille (makes 4 servings)

2 tablespoons olive oil, or more, if needed
1 medium-size eggplant, cut into 1-inch chunks
1 teaspoon salt
1 onion, diced
4 cloves garlic
2 medium-size zucchini, thinly sliced
3 ripe tomatoes, chopped
¼ cup chopped fresh basil
Black pepper to taste

Heat the olive oil in a large saucepan. Add the eggplant and salt and cook on medium-low heat for about 10 minutes, until the eggplant is tender. Add additional olive oil if needed.

Add the onion and garlic and cook for another five to ten minutes, until the onion is soft and translucent. Add the zucchini and tomatoes and cook for 20 minutes longer. Add the basil, black pepper, and additional salt if desired. Cook for another 5 minutes and serve over rice or with a thick crusted bread.

--Devra Gartenstein



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37 local Jersey Mike's Subs present check for $132,447 to Children's Hospital

Wednesday, July 3, 2019


The local Jersey Mike’s team presents a check to Katie Fath, Seattle Children’s manager of community events and programs (front row, center).

Pictured here (Back row, left to right): Jeff Gates, Jersey Mike’s franchise owner; Matt Bullatt, regional manager for Gates’ restaurants; Ning Jin-Grisaffi and her husband Michael Grisaffi, franchise owners; John Patrick, franchise owner, and his store manager, Ryan Utesch; Tim Trieb, franchise owner; Ray Neyens, Jersey Mike’s Area Director and franchise owner; Boyd Bangerter, franchise owner; Steve Berry, Shoreline franchise owner (appearing as the caped Strong Against Cancer superhero); Front row, l to r: Justin Jordan, Sr. VP of operations for Neyens; Katie Fath, Seattle Children’s, manager of community events and programs; and Emily Jordan, multi-unit manager for Neyens.


On July 2, 2019 the thirty-seven Jersey Mike’s Subs locations in the Seattle area raised $132,447 for Seattle Children’s Hospital during the company’s 9th Annual Month of Giving in March.

Jersey Mike’s month-long fundraiser, benefiting the hospital’s Strong Against Cancer program, which develops new cancer immunotherapy treatments, culminated with Jersey Mike’s “Day of Giving” on March 27, when 100 percent of sales (not just profit!) went to the charity.

During the past 9 years of the Month of Giving initiative, Jersey Mike’s, known for its commitment to making a difference in the communities it serves, has raised more than $600,000 for the hospital.

In 2019, the national campaign raised more than $7.3 million for more than 200 charities throughout the country.

The local Jersey Mike's Subs is in Aurora Village, 1289 N 205th St, Shoreline 98133.




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Humble Feast Monday and recipe for Summer Salad Dressing

Monday, July 1, 2019

Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday July 1, 2019.

The menu: summer salads. Red rice salad with shredded greens, bacon-potato salad (and a vegetarian version, of course), Mediterranean lentil salad, mixed lettuces, and fresh fruit.

Summer Salad Dressing (makes one cup)

Pureeing a vegetable along with your oil and vinegar gives your salad dressing an extra flavor dimension, especially if you're using a vegetable that doesn't happen to be in the salad. This recipe calls for tomato, but you can sub any vegetable you like. We've also used cucumber, sweet pepper, and carrot, and we keep trying new variations on this theme. We haven't been disappointed yet.

1/3 cup olive oil
1/3 cup vinegar (balsamic, red wine, champagne, sherry, cider or any other kind)
1 small tomato, quartered
1/2 teaspoon salt
black pepper to taste

Place all the ingredients in a blender and puree until smooth.



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Chick-Fil-A to open north Seattle location on June 27 with Red Carpet Rollout

Wednesday, June 19, 2019

Chick-Fil-A, the fried chicken restaurant chain, is opening a north Seattle location on June 27 at 12801 Aurora Ave N in the Bitter Lake neighborhood of Seattle. 

As part of the opening promotion, the first 100 customers will receive coupons for a free dinner a week for a year.

The First 100 promotion registration will begin at 5:00am on Thursday, June 27. The Red Carpet Rollout will conclude at 7:00am and prizes will be awarded at 6:50am.

Participants must have photo ID and proof they live in one of the following ZIP codes:

98133, 98177, 98155, 98125, 98160, 98117, 98043, 98028, 98103, 98020, 98115.

No camping allowed. Personal items should be limited to one item such as a backpack or purse. More information here.



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Letter to the Editor: North City Bistro and Wine Shop offers live music five nights a week, great food, wines, and spirits

Thursday, June 6, 2019

North City Bistro and Wine Shop
To the Editor:

I read your recent article about Aurora Borealis opening in Shoreline, and I am very happy to have another music venue in the area. (See article)

We need more music in our lives!

I know, because since Sharon and I bought North City Bistro and Wine Shop over 5 years ago, we have expanded our music program to 5 nights a week nearly every week. 

And we are fairly regularly booked to capacity, and even though our capacity is about 75, people still find room to dance, when the mood strikes them. Especially when we host Latin music!

We have had musicians from around the world, such as Adrian Legg, Daniela Spielmann, Emma King and many other artists from Brazil, Argentina, Italy and London. 

We also regularly feature many of the amazing local artists who perform here on a regular basis. Among these are Pearl Django, Michael Shrieve's Spellbinder, Lee Oskar and Friends, Greta Matassa, Gail Pettis and Jovino Santos Neto, Ian McFeron, Adriana Giordano and EntreMundos Quarteto, Kiki Valera and Cubache, Rod Cook and Toast, Stephanie Porter, Eric and Encarnacion, and Danny Godinez, to name only a few.

We hold a Jazz Jam on the 1st Wednesday of the month, and a Songwriter Showcase the last Tuesday of each month.

So, my point is that, there has been a music venue in Shoreline for a few years that offers not only great food, but 750 wines as well as craft cocktails and a Very Long Spirits list featuring over 100 Single Malt Scotches.

Ray and Sharon Bloom - Proprietors
North City Bistro and Wine Shop
1520 NE 177th St
Shoreline, WA 98155
(206) 365-4447
http://northcitybistro.com/



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Humble Feast Monday - plus recipe for Sea Bean Salad

Sunday, June 2, 2019

Sea Beans
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday June 3, 2019.

The menu: Irish Stew, herbed soda bread, braised cabbage, sea bean salad, and salted butter fudge.

Sea Bean Salad (makes 4 servings)

Sea beans, or salicornia, are edible pods that wash up on ocean beaches, especially this time of year. They're salty and crunchy, and foragers sell then at many of our area farmers markets.

1/2 pound sea beans
1 tablespoon olive oil
Half an onion, diced
1/2 teaspoon salt
3 tablespoons red wine vinegar, or any other type of vinegar you have on hand
1 cup white beans, cooked or canned
Black pepper to taste

Soak the sea beans in water for about 20 minutes. This washes off some of the saltiness from the seawater.

Heat the olive oil in a medium-size saucepan. Add the onion and salt, and cook on medium-low heat for about 5 minutes, until the onion is soft and translucent. Drain the sea beans and add them, along with the vinegar and 3 tablespoons water. Cook on low heat heat for about 10 minutes, until the sea beans cook down and are mostly immersed in the liquid. Add the white beans and pepper, turn off the heat, and let sit for at least five minutes longer.

Serve warm or at room temperature.


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The Aurora Borealis shines in Shoreline

Friday, May 24, 2019

Text and photos by Rob Oxford

Since the legendary Parker's Ballroom closed its doors in 2012, the community of Shoreline has desperately needed a quality live music venue. One that could host local as well as national acts.

Thankfully with the recent opening of Aurora Borealis at 16708 Aurora Ave N, we now have one.

This is not to say that live music couldn’t be found in the City of Shoreline before, but bands hoping to play to more than a handful of close friends had to either pack their gear all the way downtown to Seattle or north to Lynnwood. Luckily, that is no longer the case.

The new restaurant and event space which is coincidentally only a stone’s throw from the lot that once housed Parkers, is the perfect addition to a growing Shoreline. Owner Tyler Myers, who had never been in the old Drift on Inn Roadhouse Casino which houses the new establishment, knew exactly what he wanted to do with the space the minute he walked in the door.

Tyler is a business entrepreneur, part-time musician and local resident, which makes spreading the word about his new restaurant even more important. During our recent meeting, Mr. Myers made it very clear than his plans for Aurora Borealis are long term and he hopes to have many opportunities to give back to the community that has welcomed him and that he calls home.

While driving to the restaurant for an introduction, the first thing that popped into my head was, “this is Aurora Ave, where in the heck am I going to park?” Upon my arrival I was overjoyed to find out that I had 250 stalls from which to choose. Bonus!

Restaurant menu has a wide variety of food


The upper level of the building which houses the restaurant is aesthetically pleasing and well lit, which will immediately appeal to any 57-year-old restaurant reviewer who may have forgotten his “readers”. Clean and professionally designed, along one wall are several booths for more intimate dining, while the main floor is spacious and welcoming.

The menu is chock full of comfort food favorites such as meatloaf, pot roast, mac ‘n cheese, a half dozen burgers to choose from or, if you’re in the mood for a steak, try the 8 oz filet, 10 oz rib eye or loosen your belt and order the 24 oz. porterhouse. If pasta, fish or salad are more to your liking, there’s something on the menu for you as well. The mussels, steamers and cheese fondue from the appetizer menu immediately caught my eye, as did the bleu cheese bacon wrapped dates.

Two full bars with draft beers, wines, and bourbons
 

The Aurora Borealis also features two full bars with an assortment of draft beers, wines and bourbons to choose from, including a 28-year-old bottle of Pappy Van Winkle, one of only eight available in the entire state this year. It is also the first bar in the state to feature the Azbar system which delivers over 200 cocktails perfectly poured.

What could be most appealing to local corporations, businesses and charitable organizations just might be the availability of The Aurora Room to host private parties, wedding receptions, sports banquets or other various events and seminars. For smaller business meetings there is an additional conference room two floors up that can be catered to your own specifications.

A massive music venue with stage, digital lighting,
professional sound and video system


Stroll down the stairs and you’ll find a massive music venue with a total capacity of 338, designed by a music lover, for music lovers. From the expansive stage with its digital lighting, to the professional sound and video system capable of video streaming to the posh greenroom for performers, Aurora Borealis has it all and will soon be hosting some of the best talent the Pacific Northwest has to offer.

The restaurant has already scheduled several very funny comedians for its Wednesday Night Comedy Series, but has plans to also host World Cup matches, Seahawk gameday parties and the occasional live radio event.

This weekend the 25th and 26th, check out The Popoffs from 9 – Midnight on Friday and the Michelle Taylor band on Saturday.

Although your family is sure to love it, the new Aurora Borealis Restaurant at 16708 Aurora Ave. N. is much more than a family restaurant. It is an “event space” unmatched by any other for miles around and… a breath of fresh air for Shoreline residents.

The restaurant is currently hiring hosts, servers, kitchen staff and bartenders. For employment information and a complete menu got to their website.



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Shay's Restaurant shut down by Public Health for food safety violations

Thursday, May 23, 2019

Shay's Restaurant closed by Public Health
Google


Shay's Restaurant located at 15744 Aurora Ave N, Shoreline, was closed by a Public Health food inspector on May 22, 2019 at 3:15pm due to the following food safety violations:
  • Potentially hazardous foods at unsafe temperatures
  • Improper cooling of potentially hazardous foods
  • Inadequate refrigeration to control food safety
  • Poor personal hygiene practices
  • Inaccessible handwashing facilities
The establishment will be reopened once the inspector confirms that these issues have been resolved.

The Food Establishment Closures homepage is here



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Humble Feast Monday Iftar dinner and recipe for Baklava

Monday, May 6, 2019

Baklava
Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

This month's dinner is Monday May 6, 2019.

It will be a trial run for an Iftar dinner they are serving Tuesday night at the Bosnian mosque in the Ballinger neighborhood.

Iftar is a sundown meal to break the daily Ramadan fast. Everyone is welcome to the free Tuesday night event (see previous article)

We're serving meatballs and sauce (and a vegetarian version, of course), rice pilaf, Prebranac (baked beans), green salad, and baklava. 
We'd love to see you at either event, or both. You can make reservations here for the Monday night meal at our humble space: http://humblefeastdinners.com

Baklava

1 1/2 cups water
1 cup sugar
1 to 2 cups canola or grape seed oil
1 (1-pound) package phyllo dough
2 cups chopped walnuts and almonds
1 teaspoon ground cinnamon

Bring the water to a boil in a small saucepan. Lower the heat and stir in the sugar until dissolved to make a smooth syrup. Simmer for about 15 minutes. Meanwhile, brush a layer of oil on an 11 by 17-inch baking pan. (If you don’t have a pastry brush, spread the oil with a spoon or a spatula. You’ll end up using more, but it’ll work.) Spread a sheet of phyllo on the baking pan, brush it with oil, and repeat with 11 more sheets. Don’t agonize if some sheets rip or stick together. The final product will look fine.

Preheat the oven to 375°F. Mix the nuts with the cinnamon and 1 cup of the sugar syrup. Spread the nut mixture as evenly and gently as possible over the phyllo, then layer the remaining phyllo over the nuts, brushing each sheet with oil as before.

Score the baklava into thirds lengthwise and fourths crosswise to make 12 rectangles, cutting through about half the layers. Don’t cut all the way to the bottom or the filling will ooze out and it will take forever to clean the pan. Score each rectangle on a diagonal to make 24 triangles. Drizzle the remaining syrup along the cuts you’ve made.

Bake for 30 to 40 minutes, until the top is golden brown. When the baklava is cool, cut all the way through along the lines you scored.



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The Seattle Times discovers the Mediterranean Oasis

Tuesday, April 23, 2019

Dining area of Mediterranean Oasis
Photo by Steven H. Robinson


The Seattle Times has discovered Shoreline's Mediterranean Oasis.

The Oasis is in Parkwood Plaza, near Joann Fabrics.

We published an enthusiastic review of the Oasis last fall, written by reader Donna Luke-Peterson.

Compare that to the review by The Times reporter: here

The Mediterranean Oasis is open daily from 9am to 11pm; 15238 Aurora Ave N, Shoreline.



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Time Out Greek and American Restaurant has been listed for sale for $1.2 million

Thursday, April 18, 2019

Time Out Greek and American Restaurant
Google maps


Time Out restaurant, across the street from Shoreline at 5807 244th St SW in Mountlake Terrace has been listed for sale and the owners are retiring.

NextMLT reports that,

"Emmanuel and Georgia Flemetakis opened Time Out in October of 2004, originally as Time Out Burgers. The name was later changed to Time Out Greek and American Restaurant. Emmanuel had previously owned three other restaurants in the Seattle area and has been in the restaurant business for over 40 years. 
"In recent years their two sons, Nikolaos and Demetrios, had been assuming the general day-to-day management responsibilities from their parents."

The restaurant will be open until the property is sold.

Nikolaos and Demetrios would like to continue in a different location but are not ready to make any announcements.

Read the article HERE



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On Wednesday, Jersey Mike's donates 100% of sales to Seattle Children's

Wednesday, March 27, 2019



On Wednesday, March 27, Jersey Mike’s Subs expects to generate more than $6 million in sales — and give it all to charity. It’s the sub company’s 9th Annual Day of Giving when more than 1,500 Jersey Mike’s Subs restaurants nationwide will donate their resources and 100 percent of sales to help local organizations.

The Shoreline Jersey Mike's Subs (not to be confused with Jersey's Sport Bar) is located in Aurora Village in the strip building across from the Costco entrance. 
1289 N 205th St. Shoreline 98133 
206-546-9050
Day of Giving is the culmination of Jersey Mike’s Month of Giving fundraising campaign in March, supporting more than 200 local charities across the nation. Partners include hospitals, youth organizations, food banks and more.

Jersey Mikes in Aurora Village


In Shoreline, the funds will go to Children's Hospital.

Last year’s Month of Giving initiative raised more than $6 million for local charities nationwide and the company hopes to raise even more this year. (See new commercial)

As part of the campaign, Jersey Mike’s, known for its authentic fresh sliced/fresh grilled subs, has collected donations from customers all month.

"On March 27, Day of Giving, we give to give by donating 100 percent of sales to our more than 200 charity partners nationwide,” said Peter Cancro, Jersey Mike’s founder and CEO. 
“The opportunities to give are all around us so please seek out your opportunity to give and make a difference in someone’s life."

The more you order, the more Jersey Mike’s gives. Proceeds from every single sale including subs, chips, drinks and catering orders go to the charities this Wednesday.

“Giving…making a difference in someone’s life” has been the mission of Jersey Mike’s from the beginning. Since 2010, Jersey Mike’s locations throughout the country have raised more than $34 million for worthy local charities and have distributed more than 2 million free sub sandwiches to help numerous causes.

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Humble Feast Monday - plus recipe for Coconut-Jalapeno Sauce

Sunday, March 3, 2019

Chilies
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

This month's dinner is Monday March 4, 2019 and features Red Beans and Greens with Coconut Milk (with or without chicken), Millet Patties, Peanut-Lime Slaw, Roasted Potatoes with Coconut-Lime Sauce, Sweet Potato Fudge.

A similar dinner was scheduled for February but was cancelled because of weather. See last month's article for the recipe for Sweet Potato Fudge.

Purchase tickets in advance for a discount.

Coconut-Jalapeno Sauce (makes about 1 cup)

1/2 cup grated or shredded coconut flakes
Handful of jalapenos
Juice of 1 lemon
1/2 teaspoon salt

Remove the stems from the jalapenos, as well as the seeds if you prefer them seeded. Combine all the ingredients in a food processor and process until reasonably smooth.

Add to meat or vegetable dishes or serve with chips.



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CANCELLED: Humble Feast Monday - plus recipe for Sweet Potato Fudge

Monday, February 4, 2019

Sweet potatoes
iStock photo
UPDATE: You'll have to wait for your fudge. The dinner has been cancelled because of the weather.


Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday February 4, 2019 and features Red beans and greens with coconut milk, millet patties, slaw with coconut and lime, roasted delicata squash, and sweet potato fudge.

Purchase tickets in advance for a discount.


Sweet Potato Fudge (makes 6 to 8 servings)

1 medium-size yam
¼ teaspoon salt
½ pound dark chocolate chips
2 tablespoons butter (optional)

Peel the yam, cut it into one-inch pieces, and steam for 15 to 20 minutes, until very soft. Transfer the steamed yam to a food processor, along with the salt, and blend until smooth. Alternately, use a potato masher, fork, or hand mixer to mash it well, so no lumps remain.

Melt the chocolate and butter, if using, in a double boiler. If you don’t have a double boiler, balance a metal bowl over a pan containing an inch of water, and bring the water to a gentle boil.

Mix the melted chocolate with the yam mixture. Transfer to a loaf pan and cool in the refrigerator until firm, about 45 minutes.

--Devra Gartenstein



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Humble Feast Monday - plus recipe for Pot Roast with Winter Vegetables

Thursday, January 3, 2019

Winter farmers market
Photo by Debra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday January 7, 2019 and features:
  • Pot roast with lots of winter vegetables (and a vegetarian version, of course), 
  • a tasty rice dish, 
  • slaw, 
  • mac and cheese, and 
  • chocolate-dipped pears.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

And here's the recipe for one of the menu items, from Devra Gartenstein

Pot Roast with Lots of Winter Vegetables (serves 8)

2 tablespoons high heat vegetable oil, such as grape seed oil
2 pounds brisket
1 tablespoon salt, or more, to taste
2 onions, diced or sliced in rings (however you prefer)
½ cup red wine
1 cup chopped tomatoes or canned crushed tomatoes
1 cup water

2 pounds hearty vegetables, cut into one-inch pieces. (Potatoes, gold beets, turnips, rutabagas, yams, winter squash, Brussels sprouts, or anything else that will hold up to long stewing.)

2 tablespoons winter herbs, such as bay leaf, thyme, rosemary, or oregano
Black pepper

Heat the oil on medium-high heat in a large Dutch oven, or any other deep, wide, and thick pan. Hold your hand about four inches above the pan, and when you can feel the heat, add the meat. Sprinkle it with a third of the salt, let it cook for a few minutes, and then flip it over using a pair of tongs and sprinkle the other side with another third of the salt.

When both sides are nicely seared, add the chopped onions. Cook them for about five minutes, stirring them occasionally until they start to wilt. Add the remaining ingredients, bring the mixture to a boil, and then lower the heat, cover the pan, and let it cook for a couple of hours, checking it every twenty minutes or so.

When the meat is soft enough to cut, break it down into smaller chunks and then let it cook until it comes apart easily with a fork. This might take another hour or it may take another three hours, but it’s worth the wait. Taste and add additional salt, if desired.

Reservations



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Now open: Taco Time and Starbucks

Tuesday, January 1, 2019

Taco Time on Aurora now open
Photo by Steven H. Robinson

The newest local Starbucks is in Parkwood Plaza
Photo by Steven H. Robinson


Taco Time and Starbucks really don't have anything to do with each other as businesses. However, they were both under construction at the same time and both have opened the same week.

The Taco Time moved up the street a few blocks from Seattle to Shoreline, to a new building which replaced a closed Taco Bell.

The Starbucks is in the center of Parkwood Plaza.

Both establishments are just south of the intersection of N 155th and Aurora Ave N.




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Humble Feast Monday - plus recipe for Sweet Potato Pot Pie

Sunday, December 2, 2018

Winter greens
Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday December 3, 2018 and features 
  • Sweet Potato Pot Pie
  • Greens and Cranberries with (or without) Bacon
  • Roasted Vegetable Spread with Homemade Crackers
  • Pickled Beets
  • Ginger-Stout Cake

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

And here's the recipe for one of the menu items, from Devra Gartenstein

Sweet Potato Pot Pie (makes 8 servings)

Yams
  • 6 medium-size yams 
  • ½ teaspoon sea salt
Lentils
  • 6 cups water
  • 2 cups lentils
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 cup canned crushed tomatoes or tomato puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sea salt
Polenta
  • 3 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 cup polenta

Peel the yams, and then cut them into one-inch chunks and steam them until very soft, about 15 minutes. Transfer the steamed yams to a bowl, sprinkle the salt over them, and mash until smooth. Set aside.

To make the lentils, bring the water to a boil in a saucepan over high heat, then stir in the lentils, onion, garlic, ginger, tomatoes, cinnamon, cumin, coriander and salt. Lower the heat, cover, and simmer for about 45 minutes, until the lentils are soft and start to break down. Turn off the heat and set the lentils aside.

To make the polenta, combine the water, oil and salt in a small saucepan over high heat and bring to a boil. Turn down the heat to medium-low and slowly pour in the polenta, stirring all the while to prevent lumps. Simmer, stirring almost constantly, for 2 to 3 minutes, until it thickens to the consistency of split pea soup. Pour the polenta into a casserole pan and smooth it into an even layer if need be. Let it set for at least 10 minutes, until almost firm to the touch.

Preheat the oven to 350º F. Pour the lentils over the polenta. (If the lentils are still hot, let cool for 10 to 15 minutes.) Spoon the mashed yams over the lentils in evenly spaced dollops, then gently spread them with the back of a spoon. Bake for 15 minutes, until heated through. If the layers are at room temperature before baking, it may take 20 minutes; if you’ve prepared the dish in advance and it’s chilled, it could take 30 to 40 minutes.

Reservations



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