Peppercorn Bistro & Bar

Federal Way, WA (my hometown) finally has a unique, classy restaurant that is on par with those found in Seattle and Tacoma. Peppercorn Bistro & Bar was a pleasant surprise in a city filled with restaurants that often lack creativity. As we walked in the front door a Christmas tree filled the air with a fresh pine scent, that along with jazz music playing set the mood for an amazing Latin inspired meal. A funky beach wood wall and B&W photos of Seattle highlighted the Northwest flair of Peppercorn.

The small, but perfect menu boasted flavors for all food palates. Traditional Latin recipes were modernized and highlighted Northwest seafood. We shared:

Pasta de la Casa (pasta, salmon, artichokes, asparagus, olives in a thin cream sauce)

Gorgonzola Spinach Stuffed Pollo (served with Polenta and crisp green beans)

Mariscada (prawns, sausage, mussels in a rich tomato broth served)

Photos from Yelp customer reviews

We topped off our entree's with Dash Point Margarita (peach puree, simple syrup, tequila) and a bottle of Cab Sav. Needless to say it was a great experience that we are sure to relive again soon.

A Perfect Thanksgiving

This week I had the pleasure of sharing another relaxing, scrumptious and most of all fun Thanksgiving with my family. To top off a perfect day we woke up to a fresh dusting of snow. 

This year I planned the menu about a week in advance and stared shopping for groceries 6 days before. With the threat of major snowstorms the week of Thanksgiving I knew it was best to get as much in advance as possible. We saved seafood and fresh produce for our last minute purchases. My mom and I made the pies the night before and started the other dishes in the morning so they could just be warmed before eating. Working on dishes throughout the day allowed us to keep the kitchen clean and the mood stress free.

After devouring the amazing meal we sat around the table for another hour chatting and laughing. Shortly thereafter we all assumed spots under comfy blankets on the couches with the dogs cuddled around where we napped and watched football afternoon. Doesn't get much better in my opinion. 

Our amazing spread of food consisted of:
(click the titles for the recipe links)

Steamed King Crab (served with melted butter infused in garlic and lemon juice)
Sauteed Shrimp and Scallops (marinated in lemon juice and Chipotle Tabasco)
Roasted Garlic Mashed Potatoes (added lots of fresh herbs and mixed in shredded cheese)
Quinoa Stuffing
Green Bean Casserole (subbed heavy cream for cream of mushroom and used crunchy onions instead of bread)
Chocolate Pecan Pie

Paula Deen's pies y'all

All the dishes!

The perfect plate

Thanksgiving Potluck!

This past Sunday my Girls Night group had a Thanksgiving Potluck at my place. It was such a fun way to practice and test our favorite holiday recipes with each other. I loved tasting everyone's dishes and picking up a few tips, tricks from my friends. Everyone has such fun stories about dishes they remember from their childhood. Sitting around the table drinking wine and enjoying the food was the perfect way to spend our Sunday. 

Our pretty table!

Here was our amazing menu:

-Goat cheese stuffed figs wrapped in proscuitto

-Baked asparagus wrapped in prosciutto

-Pillsbury rolls

-Green bean casserole

-Honey Baked ham

-Stuffing

-Mashed potatoes & gravy

Stay tuned for recipes and pictures to be posted later this week!

Tastes Like the Holidays!

Last month's cooking magazines were full of fall recipes. Squash, turkey, ham, fresh herbs and sweet potatoes could be found in almost every recipe. There is something about those flavors that brings back such wonderful memories- just tastes like the holidays. Below is a great recipe from Rachael Ray's October 2010 (pg. 77) EveryDay Magazine. Like most recipes I made a few changes and it turned out amazing. The brown butter puts this recipe over the top- and brought out the flavor in the whole wheat pasta.

My adjustments were:
-Use whole wheat pasta. You could sub lasagna noodles with whole wheat spaghetti, penne or any other shape you like.
-Didn't have a lemon so I skipped in the brown butter and didn't miss the flavor
-Added seasoned ground beef/sausage (about 1/2 pound) for added protein, flavor
-Added a zucchini with the squash

Pasta with Squash, Brown Butter and Rosemary

Ingredients:
    • One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch cubes
    • 1 onion, chopped
    • 2 1/2 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons chopped fresh rosemary
    • Salt and pepper
    • 2/3 pound lasagna noodles, broken into pieces (use whole wheat pasta!)
    • 4 tablespoons butter (unsalted butter works great)
    • 1 teaspoon fresh lemon juice
    • 1/2 cup grated Parmesan cheese
    • 3 tablespoons pine nuts, toasted

Directions:
• Preheat the oven to 400°. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 minutes.
• Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.
• In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice. (I browned the meat in this pan first- then wiped out and used for the butter)
• Add the roasted squash, brown butter (and meat if you added) and 1/3 cup Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.