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10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Monthly Archives: February 2016

Luna – a love story

21 Sunday Feb 2016

Posted by Stacey Bender in Breakfast/Brunch, Eating Out, the kitchen

≈ 10 Comments

Tags

Curried avocado toasts, London Plane, pickled radish

PS_hana and luna with toast

I first met Luna at a most wonderful eatery in Pioneer Square called London Plane.  We had curried avocado toasts for lunch (or at least her mom and I did).

PS2_luna in window 2

I have now known Luna for 5 days.  I hope to know Luna for 50 more years.  I think she will do great things.  How can she not, with that smile that lights up a room, and those eyes, that convey her ability to know all that surrounds her?  I looked at her innocent little face; at that moment, her binky dropped, her eyes looked straight through me and she smiled, a very happy and honest smile.

It makes me realize that time goes quickly and ever on as the lives of those we cherish go on without us.  I am too easily distracted from the happenings of their lives, only to try and catch up with my own.

September of 2015, on a sunny afternoon, I finally caught up for lunch with my friend Hana.  She stood to hug me and I noticed that she looked as radiant and stylish as ever.  It wasn’t until midway through our meal that her pregnancy was revealed; she was due in less than 2 months.  How is it I didn’t notice?  She is a small woman, whose bump was barely visible but yet still…?

Hana is part of a story we all know; boy meets girl and both boy and girl fall in love.  Like most stories though, their’s too is unique.  They came together against small odds and become a couple that we all root for.  They are cute together and are made for each other so we are all thrilled that it has worked out.  Ups, downs, tiny (but beautiful) houseboat and all, they are a creative couple that are well suited for one another.  Now, along comes Luna.  Lovely Luna. Two, soon became three and what fun that will be.  Luna.  She came along and…life is her song….  Jon, marry that girl and finish the Love Story.  I’ll finish (with) the toast!

hana and luna with toast 3

Curried Avocado Toast with Pickled Radish, Melted Cheese, Roast Chicken and Fried Egg 

This version is not actually on toast but rather on Summer House English Muffins, brought to me by my travlin’ Tom.  This is also somewhat my brunch version of what Hana and I had at London Plane, but from what I hear, you can order it there with an egg too if desired.  We (Hana and I) quite liked it as it was served, cold and with no egg.  My version, made over a weekend, was gearing toward brunch.

The curry in the avocado is lovely (like Luna), make sure it is fresh.  The pickled radish is key to an explosion of flavor and crunch.  Cheese or no cheese, egg or not, hot or cold, English muffin or toast, all choices to be had but do what you will, and perhaps, try both (or all) ways.

ingredients 2

INGREDIENTS (serves 2)

1 avocado
1/2 shallot, chopped
pinch of sea salt and fresh ground pepper to taste
1 tsp curry powder
1 tsp fresh lemon juice

3-4 small radishes, stemmed and sliced very thin
2 TB amber vinegar or rice wine vinegar
1 TB water
pinch of sea salt and fresh ground pepper to taste
1 tsp raw sugar
a sprinkle of chili flakes

1 English muffin, slit in half
1/2 cup roasted chicken, shredded
2 thin slices swiss or gruyere cheese
2 eggs

PREPARE

In a small bowl, mash the avocado with the shallot, pinch of sea salt, pepper, curry and lemon juice.

In a separate small bowl, mix the radish slices with the vinegar, water, a pinch of sea salt, pepper and sugar.  Let sit for at least 15 minutes.

Toast the English muffin halves.

Top them with the avocado mix, then some roasted chicken and then slices of pickled radish.

avocado toast 1

You could stop here and just enjoy, or keep going for a warm meal.

Top this with a slice of the cheese.  Broil for a few minutes in the oven until the cheese melts and the muffin warms through.

no egg

Top with a fried egg and enjoy.

with egg 2

Meanwhile, my precious babies nap.

my babies napping

 

Lentils, with a side of pizza

14 Sunday Feb 2016

Posted by Stacey Bender in the kitchen

≈ 11 Comments

Tags

Lentil salad, pizza Margherita, truffle oil

PS_with flower background

I have had a love affair with pizza only since adulthood.  As a kid, even though I did like going to Shakey’s, I was more interested in the salad bar and video games than I was the pizza.  It was, most notably for me, when I moved to Seattle, specifically Pioneer Square, that my true interest in pizza formed.  I courted it often at a quaint little restaurant around the corner from where I lived.  It was a Trattoria that I first visited with my (then) neighbor and (still) friend Kevin; it was there that I fell in love with Pizza Margherit(a).

I am not here to talk about pizza though.  I am here to talk about lentils.

buddy on flowers

I can’t maintain this composure much longer, let’s eat!

Lately I have been craving a Margherita pizza, it’s true.  We eat pizza often(-ish) but Tom has always flirted with Pepperoni.  If not pepperoni, then something equally meaty.  I go along willingly because, well, they are fine too.

This weekend, however, I am without Tom.  When Tom is traveling, I tend to eat what he won’t; or more fairly put, what Tom doesn’t care to eat and I, of course do (crave to eat).  In addition to calamari, eggplant and mushrooms, I have lentils.

Lentils had not been on my mind until I read a post by Elaine at Foodbod.  She had a round-up of vegetarian soup and one of her favorite was the lentil soup.  I knew then, that I needed to make lentil soup (and in fact, told her so).  I do often get distracted though and hence, I did make lentils but did not make the soup.

crop pizza and salad

Already on my mind was pizza margherita, which I had planned to have at the Club watching tennis (Tom’s league team was playing and I thought I would cheer them on in his absence).  I skipped going to the club though.  Sadly, they lost.  Do you think it is because I wasn’t there?  Me neither.

Regardless, we (the eight legs and I) had a lovely meal consisting of arugula and lentil salad kissed by truffle oil, served with a side of Miss Pizza Margherit(a).  Well, my rendition this week anyway.

Lentil & Arugula Salad – serves two (easily doubled)

This is one of those things that can go many ways and requires less instruction than improvisation.  It doesn’t look particularly packed with flavor but I assure you that in this instance, looks are deceiving.  The lentils have been slow-cooked in the oven, but only after sautéing them in shallots and bacon.  They are then treated with a sprinkle of sea salt, a drizzle of olive oil and a dousing of balsamic and apple cider vinegars.

This in itself does not the flavor make; it is simply preparing the lentil to be at it’s best since it will be meeting up with two more stars, Arugula and Truffle.  I love the peppery flavor of the arugula with lentils.  All that is needed to dress them (for me) is a smidge of flaky salt, a drizzle of olive oil and a drop of vinegar.  With my pizza I also like truffle oil. Alas, why not just skip the drizzle of olive oil on the salad and rub the arugula with truffle oil instead?  Exactly, no reason not to at all.  It was genius in fact (if I do say so myself, and I do).

With or without pizza on the side, this salad is a perfect light meal.  You could also dress it up with a seared scallop or embellish it with any number of vegetables depending on your mood.

INGREDIENTS

2 large handfuls baby arugula, cleaned and spun dry
1/4 cup cooked lentils (approximately), recipe to follow
1/2 tsp white truffle oil
Sea salt and pepper to taste

PREPARE

Simply take the arugula, drizzle it with truffle oil and rub together between your fingers.  Set it on a plate, sprinkle with salt and then toss in the lentils, warm, cold or hot, your choice.  Grind some fresh salt and enjoy, with a side of pizza or…whatever.

Lentils

These lentils can serve many uses.  Most notably of course, is to use them with the arugula salad as described above.  However, they can be eaten by the spoonful (which, they usually are regardless, by me) or served beside grilled Italian sausage and poached egg, made into soup (the original intention) or put under seared, rare tuna with a red pepper sauce; so you see, the list can go on…

INGREDIENTS

1 large shallot, chopped (approximately 1/4 cup)
3 thick bacon slices, cut into dice
1 cup lentils (preferably French or beluga)
2 tsp balsamic vinegar
3 cups liquid (any combination of chicken or vegetable stock and water or wine – I used 2 cups chicken stock and 1 cup water but sometimes I add 1/2 cup red wine)
1 TB olive oil
1 tsp sea salt
2 tsp apple cider vinegar
Fresh, ground pepper to taste

PREPARE

In a high-sided pot with a lid, add the bacon and turn on the heat to medium.  When the meat begins to sizzle and cook, stir and add the shallots.

Turn the heat down slightly and cook until the bacon is rendered and the shallots are tender but not browned, 5 minutes or so.

Add the lentils and continue to cook, stirring frequently to coat the lentil with the bacon fat.

Add the balsamic vinegar.  Stir again.

Pour in the liquid (if using wine, I like to add that first and let it cook down slightly before adding the rest of the liquid.

Bring to a simmer then transfer to a pre-heated 300-degree oven and cook until the lentils are tender, but not mushy.  This can take anywhere between 30 minutes to an hour depending on the quality, age, or variety of lentil.

Remove from oven and add the olive oil, salt, vinegars and pepper.  Stir and let sit for a few minutes to let the flavors meld before adjusting the seasoning.

buddy and food from behind

Looks yummy, huh Ginger?!

ginger_where is mine 3

Insert yummies here!

bored meetings are boring: by buddy

07 Sunday Feb 2016

Posted by Stacey Bender in Ginger + Buddy

≈ 10 Comments

Tags

Buddy & Ginger, dogs at work

 

PS2_leisure crazy

I thought I was a Pup of Leisure.

Mom recently got into the habit of hauling us to the office with her and now I spend my days surrounded by paperwork (literally)!

IMG_7843.jpg

And the buzz of electronic machinery.

PS3_g monitor.jpg

I even had to attend a meeting in the talking room.

ginger conf.jpg

Ginger’s not paying attention!

So, I’ve already been invited to a bored meeting; I now see how it got it’s name.

buddy conf

Huh?  Even my attention is waning.

The first day I came to the office, I started out taking dictation.

ZZZZ.jpg

Uh huh, yup, I’m listening….(snort, snarf, snoozzzzzzz).

They didn’t even let me take off my coat first, but at least I got to bring my own chair.

yes, yes, i'm listening

wutz that?  yes, yes, I’m listening…

can you spell that again.jpg

dictation is  h a r rr d .

Of course, Princess didn’t have to work.

I'm going to the watercooler where the action is.jpg

As soon as I’m rested, I think I’ll go to the water cooler where the real action is…

After proving my abilities though, I got promoted; now I get sent out to fetch lunch.

FullSizeRender.jpg

i have to watch out for princess too (don’t forget that I’m the boss)

the food is better here.jpg

come on ginger, the food is better at this truck

I wonder What’s for dinner? or betteR yet, I wonder what Mom iz cooking for dinner?

leisure

I think tomorrow I’m gonna call in sick

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