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la côte

2 Mar

I was recently out and about in Madison Park, a place I usually only hang around in summer, and ate at La Côte for the first time. My mind (mouth?) was blown.

Beside the fact that the waitress could actually speak French the food was amazing and the decor impeccable. Starting off with the onion soup was definitely a good choice, simple ingredients done well. I recommend La Fermière, a savory crèpe to die for. L’Alpine was also delicious. Beware: the food is rich, but that’s what makes it great. A great place to go for lunch or even just dessert, the sweet crèpe selection is great too.

An intimate space that still looks bright.


the pink door

6 Dec

Seattle has so many cute restaurants and so much good food (sometimes even in the same place!) that sometimes the classics get lost. Revisiting the Pink Door this weekend I was reminded that repeats (and threepeats?) are good between the tests of new places. Everything about it, from the actually pink lit door to the creatively named desserts (try the Bongo Bongo) is fun and quietly classy.

The warm lighting makes the food, and your date, look delicious.

A view of the water will always get me. sitting outside in the summer is fantastic.

peppermint bark

24 Nov

My favorite thing about the holidays besides spending time with the people I love is definitely the food. Peppermint bark has always been my favorite. It’s so easy to make and incorporates my favorite: candy canes.

Peppermint Bark:

12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Preheat oven to 250. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.

Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.

Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Break or cut into manageable Pieces.