Coffee Tour of Seattle

Posted on by Sarah

When you think of the city of Seattle, what comes to mind? The Space Needle? Frasier? Getting soaking wet 300 days a year? Grungy flannel-clad bands of the early ’90s? Or maybe you, like I, think of coffee. My bet is that most Starbucks customers (which is to say, like, 98% of the First World) has at least a back-of-the-mind knowledge that Starbucks began in Seattle–as well as the other successful coffee chain Seattle’s Best. (I know, that one came as a surprise, right?)

This past week I had the fantastic opportunity to join my husband on a business trip to Seattle. He had a tech conference to attend during the first two days of the week, so I was left to my own devices in an unfamiliar place, which I actually really enjoy. As an enthusiastic coffee drinker in a city with approximately 8 million coffee shops per square mile, a run-in with coffee was pretty much inevitable. But I definitely did not foresee the extremely exhaustive experience I ended up having!

My original plan was to register for one of the many food tours of the city. Years ago my husband and I went on a food tour of New York City, which made a huge impression on me (and my thighs–dear Lord, that was a LOT of food). But when I began checking in to food tour prices, I discovered they were higher than I was prepared to pay. Another tour with a slightly more budget-friendly price was Seattle By Foot‘s “Coffee Crawl.” I made the snap decision to register online late Sunday night for the next morning’s tour.

The tour was scheduled to begin at something called The Hammering Man, not far from Pike Place Market. I had a few moments of genuine concern when I scoured all four corners of the intersection and didn’t see a coffee shop called The Hammering Man. And then I looked up:

Oh. Right. That Hammering Man.

Behind The Hammering Man’s colossal foot stood a trim 50-ish guy with a pageboy cap and a sleek messenger bag. If anybody was giving a Seattle coffee tour, it had to be this guy. He introduced himself as Ed and said I was the only person to register for that morning’s tour–woohoo, a private tour for the price of a group tour! Yes, please!

Our first stop was the highly urban, metal-and-chrome Caffe Lladro. “Lladro” means thief in Spanish, and as Ed explained, there’s a reason behind this name. The shop’s founder was working for another coffee shop when he decided to strike out on his own in 1994. He opened Caffe Lladro directly across the street from his former employer, taking several recipes and company secrets with him. Twenty years later Caffe Lladro has 14 locations, while the other coffee shop has given way to a Starbucks. Ouch.

Tall man in trenchcoat = The Thief

As for the actual coffee, my visit to Caffe Lladro included a sample of a Kenyan single-bean light roast brewed in a Chemex coffee maker, which looks like a laboratory beaker with a trendy belt.

Not being a fan of light roast coffee, this one was not my favorite, but I did appreciate that it was organic, fair trade, and shade grown. In terms of coffee ethics, it doesn’t get much more virtuous than that.

Our next stop was Caffe D’Arte, a family-owned coffee shop on 2nd Avenue and Pine. This shop has the distinction of being one of the only roasters to roast its beans over an alderwood fire. When Ed handed me a sample and asked me to smell it, I immediately caught a whiff of campfire smoke. Definitely a unique tasting experience! The barista then came over and poured this gorgeous work of latte art before my very eyes.

I was almost sorry to drink it. But not that sorry.

Up next on the tour was Ghost Alley Espresso. Founded by the daughter of longtime Pike Place Market vendors, this place has history coming out its ears. It sits nestled under the Market on the way to the Post Alley, home of the infamous Gum Wall, where thousands of people have stuck their used gum to create a disgustingly colorful attraction.

Ewwwwww

The entire interior of Ghost Alley Espresso only has about 100 square feet of space, with a single table for seating and creepy decor befitting its name. The founder apparently has a special place in her heart for the supernatural happenings around the market. Her book on the ghosts of the market is for sale on the shop’s narrow shelves. On our stop here, I sampled the Salted Nut Latte, which was a perfect balance of nutty and sweet. Highly recommended!

After Ghost Alley, Ed and I hunkered down for the longish walk in the blustering wind to Intrigue Chocolate Company. Here we met Aaron, the ebullient truffle chef behind this tiny chocolate-dedicated kitchen that doesn’t even have a storefront. I’ll tell you what: it drives me nuts when people throw around the term “artisan” like it’s a credential you can download off the internet, but Aaron is what I would call a true artisan–a worker skilled in a trade done by hand. He gave me samples of several of his uniquely flavored truffles: pineapple habanero, stout beer, ginger and rose, mint, and prune. This is as close to Willy Wonka’s chocolate factory as it gets in the real world. So interesting to taste the richness of chocolate mingled with unexpected flavors like pineapple and ginger. Along with the truffles, I sampled a cold-brewed iced coffee concentrate Ed said has three times the caffeine of hot brewed coffee. Yeah, I was definitely getting wired by this point.

Chef Aaron

The last stop on the tour was the elegant, Italianate Caffe Umbria in Pioneer Square. Aesthetically, this shop was by far my favorite, with its mosaic tile vases, marble countertops, and wrought iron light fixtures. (I like to pretend I’m in Europe whenever possible.) The drink sample here was as tasteful as the shop itself: a classic espresso shot topped with sweet whipped cream.

And with that, the tour had come to a close. Looking back on my four days in Seattle, I have to say this tour was probably the best thing I did. It’s not every day you get to traipse around a new city with a personal coffee chauffeur, and I thoroughly enjoyed the drinks, the company, and the information. With a galloping heart and twitching eyelid, I said goodbye to my excellent guide Ed and headed out to explore more of the city. And believe it or not, I did not have any more coffee for the entire rest of the day.

Roasted Cauliflower Soup

Posted on by Sarah

As of today, there are twenty-two days until Easter, which means we’re just past the midpoint of the season of Lent. As I’ve mentioned before, our family is Catholic, so we observe the three traditions of the Church for this progression toward Easter: prayer, fasting, and almsgiving. For me, prayer and almsgiving are the easy ones….it’s fasting that really gets my goat. I’ve been known to give up some pretty lame stuff for Lent (like this year’s texting and driving, which, duh, I shouldn’t be doing anyway) as well as fail miserably (like the year I “gave up” wine, ha). What can I say? Deprivation is intrinsically difficult. Thankfully we have a forgiving God!

The one aspect of Lenten fasting that comes naturally for our family is the practice of going meatless on Fridays. We’re already about halfway vegetarian. I like to think of us as one of those mixed breed dogs with silly names, like “Labradoodle” or “Bullnese.” We would be “Vegemeaters,” as in “meat-eater-vegetarian mix.” Westminster Dog Show, here we come! (But not to eat the dogs–we’re not that kind of meat eaters.)

Although doing without meat is something our family has grown accustomed to, it never fails that on Fridays during Lent, the one day my mind and spirit are saying no to meat, my body starts screaming, “BAAAAACOOOONNNN!!! FOOOOTLONG HOT DOG!! IN-N-OUT BURRRRRRGERRR!!!” I of course have to quell these protests by reminding myself that I choose to go without meat on Fridays for a very good reason. (Remembering Christ’s suffering in the flesh on Good Friday.) But it also helps a whole lot to plan a vegetarian meal I’ll really look forward to.

Like this Roasted Cauliflower Soup.

While it may not look like the most appealing vegetarian entree–in fact, it basically looks like oatmeal–the taste is phenomenal. The toasty caramel veneer of roasted cauliflower, a hint of nutmeg, a kick of black pepper–make it with homemade chicken broth and you’ll really knock it out of the park. If I were going to open a Wildflower Bread-esque soup-and-salad restaurant, this soup would be in the regular rotation. Thinking about it throughout the day is enough to smack the hot dog screams into submission…until next week.

Roasted Cauliflower Soup
(Adapted from Allrecipes.com)

Ingredients:

2 lb. head of cauliflower, cut into small florets
3 Tbsp. extra-virgin olive oil
1/4 tsp. ground nutmeg
1 3/4 tsp. salt
3/4 tsp. black pepper
1Tbsp. garlic powder
2 Tbsp. butter
1/4 c. flour
1 large onion, finely chopped
1 1/2 c. milk
4 c. chicken broth

Directions:

1. Preheat oven to 425. In a small bowl, mix nutmeg, salt, pepper, and garlic powder.
Spread cauliflower florets on a large sheet pan. Drizzle with oil and season with spice mixture; toss to coat.

2. Roast cauliflower in the preheated oven for 25-30 minutes, stirring once. When it comes out of the oven, mash lightly with a potato masher.

3. Melt the butter in a stock pot over medium heat. Add the chopped onions and cook and stir until golden brown, about 10 minutes.

4. Sprinkle the flour over the onions and stir to coat. Slowly pour in the chicken broth and milk and stir with a whisk until the flour is dissolved. Bring to a boil and stir until thickened, then reduce heat to low. Stir in the semi-mashed cauliflower.

Serves 4 as a main course.

Pear Salad Stack

Posted on by Sarah

I guess I would say I’m a fan of any food that manages to pull off an optical illusion while also tasting delicious. You know, like a cake in the shape of a hamburger. Or truffles…(their optical illusion is leading you to believe that something so small couldn’t possibly contain so many calories). This pear salad stack is its own trompe l’oeil, giving the clever impression that a piece of fruit magically unlocked like a 1990’s Caboodle to let a delicious filling of goat cheese, almonds, and dried cranberries hop into its nooks and crannies. Basically, if M. C. Escher ever drew a pear, it would look like this. Thankfully, it’s not nearly as complex and mind-bending as all that. This is probably one of the most interesting salad presentations you can get for the least amount of effort–just the kind of unconventional menu item that makes a lovely first course for a dinner party or a big hit with non-fruit-loving kids. The only downside is having to take it apart to eat it!

Pear Salad Stack

Ingredients:

4 large pears
3/4 c. dried cranberries
3/4 c. crumbled goat cheese
1/2 c. sliced almonds
Balsamic vinegar (optional)

Directions:

1. In a medium bowl, combine dried cranberries, crumbled goat cheese, and sliced almonds.

2. Slice pears horizontally into four equal pieces, then remove core from each piece using a sharp knife. (Alternatively, if you have an apple corer, use it to remove the entire core first, then slice into four pieces.)

3. On four individual plates, layer pear pieces and goat cheese mixture vertically. Drizzle with balsamic vinegar, if desired.

Serves 4.

6 Things to Remember After a Day of Poor Eating

Posted on by Sarah
I accuse…Miss Orange…in the pantry…with the Cheetos!

Sometimes I worry that this blog is a little too much like Woman’s World magazine–you know, the one where the front cover pairs features on quick and easy weight loss with recipes for cookie dough fudge pie. (I’m not the only one who sees something wrong with this, right?) As a student of nutrition, I realize it may seem odd that on this blog I post recipes for things like chunky cheesecake brownies, lemon cookies, and carrot cake. Here’s the thing: I love food, and that means I love delicious food. I’ve seen the blogs that try to pretend everything should be made with kale and quinoa, and they are NO FUN. Maybe this sounds nuts, but I actually believe, in terms of food and health, that you can “have it all.” To a point. I believe you can eat sweets, fat, red meat, you name it–in moderation. I wouldn’t last a day on any diet that made me give up an entire food category (except maybe beets and/or mushrooms. In fact, I think I’m already on that diet.). So while I’m not crazy about Woman’s World magazine’s blatant juxtaposition of cupcakes and trendy weight loss plans, I think even the strictest calorie counter can (and should?) eat a cupcake every so often.

That being said…

What happens when you too many cupcakes…or hot dogs…or Cheetos? We all definitely have those days, and for me, it’s the easiest thing in the world to get discouraged when I come to the end of a day and realize I’ve totally overdone it and there’s no going back. My self-talk then takes over in the form of a 1980’s TV PSA:

It’s 10 P.M.; do you know where your food is?

Oh yeah, it’s rotting in your belly, you cavernous glutton!

This has happened to me enough times that I’ve given it a(n inordinate amount) of thought. So if you find yourself at the end of the day having royally botched it in the food department, here are 6 things to remember to keep you from getting too discouraged:

1. You can’t “get fat” in one day. Odds are you did not consume enough calories in a single day to put even one full pound of permanent weight onto your frame. With that in mind…

2. Look at the week, not the day. If you’ve ever had a picky toddler, you’ve probably heard this from your pediatrician. And really, are we adults that different? Our health is not made or broken by a single day of eating indiscretion. It’s the larger patterns that really matter.

3. Make a plan to start over tomorrow. We plan ahead for the things that are important–and healthy eating is definitely important. Countless studies have shown the power of writing down what you eat (or will eat). It’s an empowering step that puts you in control. You probably know enough about tomorrow to know what’s in your fridge/pantry if you’re eating at home, or where you’ll be going if you’re eating out. Write down healthy food commitments and stick to them throughout the next day.

4. Your worth does not depend upon your weight. Even if you do gain a pound or two in one day–and even if you are not at a weight you are happy with–your worth is independent of your physical state. You are a human being created by God with purpose on this earth. Don’t let negative thoughts distract you from this truth.

5. Ever heard of Non-Exercise Activity Thermogenesis? It’s the principal that our bodies expend energy (i.e. burn calories) in everything we do, even if it’s not exercise. It’s not an excuse to call reaching for the remote your exercise for the day, but it is something to remember when you feel your energy-in-to-energy-out balance is off.

6. DON’T GIVE UP. Whether you’re on a weight loss journey or a maintenance plateau, the absolute worst thing you can do when it comes to eating right is to throw in the towel. Tomorrow is another day, and it’s never too late to become a healthier version of yourself.

Lemon Cookie Sandwiches

Posted on by Sarah

So lately I’ve been on a history of food/food etymology kick. Because, hey, if you love food, isn’t it fascinating to find out about its history? You never know what you might find out about a seemingly modest comestible. Today I was reading this excellent article on The History of the Sandwich–you know, like a normal person would do in their spare time–and let me tell you, there is more to the sandwich than one food stuffed between two slabs of another food. Here are few of the most compelling tidbits I discovered:

  • The first recorded sandwich was made by the 1st century B.C. rabbi Hillel the Elder (but was it kosher?)
  • The Earl of Sandwich actually had a name (and it was not Earl, like I always vaguely assumed). His name was John Montagu, and his invention of the sandwich is the subject of hot debate. I bet Rabbi Hillel is rolling in his grave over the fact that we don’t eat Turkey and Cheese Hillels. Also, Montagu was a patron of British explorer Capt. James Cook, which is why Cook named the Sandwich Islands after him.
  • The sandwich was not introduced to the United States until 1840, when a British woman named Elizabeth Leslie included it in her cookbook, Directions for Cookery. The recipe probably went something like this: “Put something between two slices of bread. Serves 1.”
  • There’s a restaurant in Florida called the Earl of Sandwich, founded by the Earl’s descendant Orlando Montagu (gotta lay claim to the fame of the name, I suppose.)

You may be wondering why I’m going on about sandwiches when, clearly, the photo above is of cookies, not sandwiches…or is it?? Here’s the question: are the above goodies cookies or sandwiches?

COOKIES!!!!
SANDWICHES!!!
COOKIES!!!
SANDWICHES!!!

Whoa, guys, let’s not get in a Cookie Monster/Earl of Sandwich throwdown! (Though my money’s on Cookie Monster if we do.) We can ALL get along here! Cookies and sandwiches are FRIENDS–see?

Look, it’s the perfect marriage of both! These buttery, zingy lemon cookie sandwiches were somehow left off the list of classic sandwiches in The History of the Sandwich, but once you eat them, my guess is they will make it on your list of favorite cookies–or of favorite sandwiches. Trust me, these are yummy enough to earn a place in the history books….or at least your recipe book.

Lemon Cookie Sandwiches
(Adapted from Ldsliving.com and Great American Home Baking)

Ingredients:

For the cookies:

1/2 c. butter, softened
1 c. sugar
1/2 tsp. vanilla
1 egg
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 c. all-purpose flour

For the frosting:

3 Tbsp. butter
1/2 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 c. and 3 Tbsp. powdered sugar

Directions:

Make the cookies:

1. Preheat oven to 350 degrees. Grease light colored baking sheet with cooking spray.

2. Cream butter and sugar together in a large bowl. Add vanilla, egg, lemon zest, and lemon juice and combine thoroughly. Stir in all dry ingredients until just combined.

3. Drop by rounded teaspoonfuls onto prepared baking sheet. Bake 9-11 minutes or until cookie bottoms begin to brown.

Make the frosting:

Combine butter, zest, and juice. Beat in powdered sugar at medium speed until fluffy.

Make into sandwiches:

Spread a layer of frosting on the bottom of one cookie. Top with a second cookie to make a sandwich!