Those of you who are local foodies in the Seattle area no doubt know about Molly, her book and blog and now the pizza her and her husband make @ Delancey's.
I have not been there, yet, having just only been recently introduced to all of this goodness at Delancey's, but all the reviews have been amazing.
I was most moved by the reviewer who mentioned how great it was to not only have great pizza but also great cookies at the same place. This struck near and dear to my old heart. You see, I have been cooking, baking and trying my best to make great food for, well, I guess my whole life, but more seriously over the course of the last year or so as it has also been my source of income. I liked nothing more than to make a pizza on Sunday night to bring to band practice and have everyone be thoroughly satisfied and amazingly happy with the experience. Same thing with making cookies.
Some cookies I have made that have been a hit are blueberry chocolate chip cookies, coconut macadamia pineapple cookies, and a spicy Aztec super food cookie that had a always changing ingredients list. These recipes will follow in a later blog update called "The Cookies".
When I read that this new and fascinating place made both of these staples, I knew that I needed to try it. And soon enough I will, I have plans to visit on Wednesday.
So today I fixed my bike that has been in disrepair for the last two months needing new brakes. To celebrate I rode it about 16 miles from Woodinville to Montlake, everything went smooth but I can tell there has been a slight drop off in my aerobic capacity.
When I got to my destination, I was immediately called into duty as a cook. This is not an uncommon thing, and I do not mind at all, really. I like to cook and find pleasure in it always.
So what I had to work with, some would call sparse and minimal, but all I could see were the endless possibilities.
So this is what I made:
Sauteed onions and garlic in butter, carrots, celery and red kidney beans with spices and Couscous with garlic, spices, and lime juice.
I also made this nice fresh salad to accompany the main dish: granny smith apple, english cucumber, vine ripened tomatoes with olive oil, balsamic vinegar and lime juice.
All dishes were also seasoned with salt and fresh cracked pepper. It turned out to be a rather filling and fresh meal. One friend called it a California Farm fresh throw together meal, whatever that means, although I think it was a compliment.
The flavors were great, not over power by the lime juice (I only used 3 of those 4 halves in the picture). I made the Couscous as normal, with some dried cilantro and dried oregano, and 3 whole garlic cloves, salt and pepper.
The frying pan for 1/4 stick of butter, melted, 2 small white onions, 5 garlic cloves minced, 3 celery stalks, 3 small carrots, and after that all sauteed until it was all done, a can of drained red kidney beans was added until the beans were heated through.
The salad was really simple (on a side note I have re-fallen in love with Balsamic Vinegar, or at the very least I have been reminded why I fell in love with her in the first place.)
One granny smith apple, 3 vine ripe tomatoes diced, half of an english cucumber (quartered), olive oil, balsamic vinegar, salt, fresh cracked pepper, and lime juice.
I am not really sure what else to say about this meal; it was fresh, good, simple, and made with things that were all available to me. I get crazy when offered challenges like this, but I at least get to pick and choose what I want to use. Those poor bastards on that semi mediocre Food Network show "Chopped" do not get to choose at all, and that is why I would never go on that show.
Or actually, I take that back. I would totally own that show.
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