Tilth Restaurant


Where I Like to Eat
August 31, 2007, 4:32 pm
Filed under: Where Maria Eats

People ask me all the time where I like to eat when I’m not cooking. Here is my current list:

  • Branzino (2429 2nd Ave.): Because simplicity is an honest and difficult way to cook, and Ashley is doing it well.
  • Brasa (brasa.com): Because Tamara’s food is full of earthy and robustly warm flavors.
  • Cafe Juanita (cafejuanita.com): Because Holly’s pasta is amazing.
  • La Carta de Oaxaca (lacartadeoaxaca.com): Because you’ve never seen an all-female line rock the kitchen the way they do and put out consistent, fast, incredible food traditional to Oaxaca.
  • Chiso (chisoseattle.com): Because I can never get enough of Taichi’s kasu black cod and the chawan mushi.
  • The Harvest Vine (harvestvine.com): Because Joseba’s food tastes sun-drenched.
  • Oliver’s Twist (oliverstwistseattle.com): Because Dan makes delicious food that works so well with the creative cocktail list they have.
  • Sambar (address): Because Jay makes the best drinks in town.
  • Spring Hill (www.springhillnorthwest.com): Because the menu is thoughtful and inspiring. It’s my favorite new restaurant right now.
  • Spur (www.spurseattle.com) : Because the food and cocktails bridge the gap between serious and playful. The fried mashed potatoes and pork belly sliders are slam dunk.
  • Tilth (tilthrestaurant.com): Because where else can your friend enjoy a monthly vegan tasting menu OR a mini duck burger.
  • Trophy Cupcakes (trophycupcakes.com): Because it makes your day better by eating the best cupcake ever — I like the PB & J flavor and the red velvet.
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Mussels and Sausage
August 26, 2007, 9:08 pm
Filed under: Recipes

I love our local mussels. They taste even better with pork!

NORTHWEST STEAMED MUSSELS
SERVES 4 TO 6

5 pounds Mediterranean mussels (from Puget Sound)
2 tablespoons olive oil
1 teaspoon minced garlic
1 tablespoon minced shallot
5 pork sausage links, sliced thickly
½ cup white wine
2 cups chicken broth
1 tablespoon fresh lemon juice
¼ cup butter
Salt and pepper to taste
2 sprigs of thyme, leaves picked

  • Sort through the mussels and discard any that have broken shells. If there are any that have beards, remove the beards. Set aside.
  • In a large pot, heat olive oil over medium-high heat. Add garlic and shallots. Saute until they soften, about 1 minute. Add sausage slices. Let the pieces sear, turning as needed. Add the white wine. Stir and gently scrape the bottom of the pot to deglaze it. Let the wine reduce until the pot is almost dry. Add the chicken broth and cook until it has reduced by half.
  • Add lemon juice, butter, salt and pepper to taste, and thyme leaves. Stir to make sure the butter is incorporated into the broth. Raise the heat to high. Add the mussels, cover the pot and steam until all the shells are open, about 5 to 7 minutes.
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