You are currently browsing the category archive for the 'Food and Drink' category.
It’s been a busy summer of travel for us, including multiple trips to the East Coast for Jeremy. A couple weeks ago we both were able to take some time off for a 5-day trip to Western Massachusetts, to visit family, and Portland, Maine, where we had both wanted to visit for quite some time.
I suppose it goes without saying that Portland is a big foodie town.
Poutine...made with duck fat...oh yes
That there is a homemade meatloaf panini with gruyere, pickled onions and horseradish mayo at Duckfat, a small spot with a devoted following and a penchant for frying its potatoes in…duck fat, of course. Given our love for poutine, we could hardly resist ordering a large size topped with local cheese curds and duck gravy. All complemented by a Maine microbrew, it was as excellent as we had hoped.
Of course, Maine is best known for its seafood, so we did our duty in seeking out the best. We enjoyed incredible oysters at Street & Co., a restaurant that specializes in uber-fresh seafood and a menu that changes daily. The rustic decor alone is worth a visit, with low wooden beams and antique furniture. We went for a happy hour snack of a dozen oysters – of course now I don’t remember what kinds, but we tried three types, all local to the area. Ironically, we had thought about ordering oysters at a restaurant in Massachusetts, only to be told the oyster of the day was from Hood Canal. I’m sorry, but we’re not flying across the country to get oysters that live within 50 miles of us.
A dozen oysters
Maine is famous for its lobster rolls, so we couldn’t leave without sampling those. We drove down to Cape Elizabeth for what we’d heard was the best lobster roll in the area at the Lobster Shack at Two Lights. Even though it was 2 p.m. on a Monday, the place was bustling with visitors. The view, too, was spectacular.
The lighthouse at Two Lights
The lobster roll and fried clams were both listed as “Market Price”, which we will from now understand to mean “Ask before ordering!” The lobster roll basket, with fries, was a respectable $14.99, but the fried clams turned out to be $27.00! I mean, they were tasty fried clams, but not THAT tasty.
Fried clams and a lobster roll, please
The lobster roll was really good – a hot, toasted bun with big chunks of lobster and huge blob of mayo to cap it off. Mayophobes, stay away from this one.
Close-up of the lobster roll
We weren’t as prolific with the photos on this trip, but for a quick roundup of other sites we hit, eating and non-:
- Evangeline for their three-course-for-$30 Monday night dinner. This French place was right near our bed & breakfast and was truly memorable – fantastic service, impeccably prepared food with local ingredients and a steal at $30 for three courses.
- The Standard Baking Company, known for their fruit scones and brownies so rich that one bite is more than enough.
- Brunch at Hot Suppa! They have a BLT with fried green tomatoes. Whoa.
- Bagels at 158 Pickett Street Cafe in South Portland. I deeply regret not taking photos from this place, not much more than a shack but with all house-made baked goods, including some of the best bagels you can find outside of NYC and Montreal. We got there at noon and they had THREE bagels left – they’re that popular.
- We (briefly) hit up Old Orchard Beach, which is the Jersey Shore of Maine. ‘Nuff said.
- Did some credit card damage at the outlets in Freeport, better known as the LLBean corporate HQ and military compound, as well as at Stonewall Kitchen, the specialty food shop that sells my favorite, garlic and onion jam.
It does sound like all we did was eat, though we managed to squeeze in plenty of exploring and some exercise. My main regret is not being able to spend more time there – 2.5 days were not enough to see all we wanted. I’d love a chance to re-visit and drive up the coast on a Nova Scotia-bound trip in the future.
Do you remember the first dish you ever made on your own? When this question came up on Twitter last week, I knew exactly: guacamole.
Presentation is key
Not only was guacamole the first dish I ever learned to make by myself, but it remains my go-to appetizer for pretty much every occasion. And while I am open to trying other versions, I’ve honestly never tasted a batch of guac that I like better than my own.
We ate Latin-inspired food frequently when I was growing up. My parents got into Cuban food when they were living in Boston as a young couple. Later on, with four kids under the age of 10, a meal based on tortillas, beans and rice was easy to prepare and pleasing to toddler palates. Guacamole was a natural accompaniment.
Guacamole might seem basic, and barely even qualifying as “cooking”. There’s no heat involved, and minimal chopping. It’s made with avocados, which are nature’s ice cream only more addictive, so pretty much no matter how it comes out people are going to scarf it down.
Nevertheless, learning to make guacamole taught me the crucial, elemental guidelines of cooking that today I apply in everything I make. Simplicity of ingredients: don’t get too fancy, and trust what tastes good as you go. Texture is as important as flavor: in my guacamole, it’s mandatory to preserve chunks of avocado. Presentation matters: my dad taught me to always wipe down the sides of the bowl before serving, even if it’s just for a casual appetizer between friends.
Aside from avocados, salt and pepper, the other ingredients can be flexible. You will want to have citrus, preferably lime but lemon is doable. I prefer crushed garlic cloves, but I’ve used garlic powder in a pinch. Cilantro is practically necessary, but I can make do it without it. Hot sauce or salsa are nice to add, if you have it.
I may or may not use all of these ingredients
For me, the most important thing is that you don’t overly mash or puree the avocados. Instead, cut them into chunks as shown below, and add crushed garlic and/or a little bit of chopped onion and/or a dash of hot sauce or salsa and/or a good handful of chopped cilantro and/or a squeeze of citrus and salt and pepper to taste . Then use a fork to gently combine, but making sure to keep some significant pieces of avocado intact. Adjust seasonings to taste, then wipe down the sides of the bowl with a napkin or your finger and garnish so it looks pretty. Sometimes I refrigerate it for a few minutes to let the flavors meld.
Cut it into chunks like so
I like that the first dish I ever made is still the one I return to over and over again, that I can make it without even thinking and that it’s always polished off down to the last scrape.
Although this cocktail has its origins in Bermuda and Newport, R.I., the Dark ‘n’ Stormy is no longer limited to the seersucker set cruising their sailboats up and down the East Coast. Here in Seattle, we’ve seen the booming popularity of cocktail-oriented bars, and the Dark ‘n’ Stormy has started to appear on drink menus around town.
A classic Dark 'n' Stormy
For us, nothing is better after a long day of work than mixing up a highball and decompressing. It’s one of those classic cocktails no one should tinker with the ingredients, or its construction, which is simple and delicious.
- 2 oz Gosling’s Black Rum
- Ginger Beer (Reed’s is a great brand)
- Lime garnish
That’s it. Much like the Cape Codder (vodka & cranberry juice), New Englanders (and Bermudans for that matter) keep things hassle-free when it comes to imbibing. Unfortunately in this day and age of amateur alchemists, Lisa and I have seen a lot of imitation Dark ‘n’ Stormies, each with their own special “spin.” Perhaps the most egregious was the one at a nameless bar in downtown Seattle, where the recipe called for Calvaldos brandy and ginger ale, along with added cinnamon to taste.
By law, nothing but the original three ingredients may constitute a Dark ‘n’ Stormy. The New York Times chronicled Gosling’s fight to protect its brand from submerging in a pool of cheap imitators.
“We defend that trademark vigorously, which is a very time-consuming and expensive thing,” said E. Malcolm Gosling Jr., whose family has owned Gosling’s since its founding in Bermuda in 1806. “That’s a valuable asset that we need to protect.”
Not to say there isn’t some incredible mixologists plying their trade here in the Pacific Northwest. From the Gilda Sucia at the now-defunct Txori (R.I.P) to proliferation of bars like Bathtub Gin, Tavern Law, etc., the art of the cocktail has seen a renaissance. Neo-classic drinks (such as the Old Fashioned, thanks to Mad Men) have become more common additions on drink menus in Seattle, which long has held a reputation as a microbrew town.
But there’s also an art to mastering the classic drinks. The Dark ‘n’ Stormy is one of those drinks that pulls me towards a beach club in Hamilton, Bermuda, and needs no different personality other than its own.
The ultimate comfort food
We have a tradition for the first meal we eat on our first night in a new apartment. It’s not particularly original – we order pizza. I remember when we moved from Brooklyn to Manhattan, in one of the most hellish days I’ve ever spent – just try to imagine navigating a U-Haul through the streets of the Big Apple – and we finally allowed ourselves to relax, surrounded by boxes, with a pesto pizza from the parlor a few blocks down Amsterdam Ave.
Last weekend, we moved from our well-appointed but tiny apartment in Wallingford to a more spacious pad in Madrona. We now have a washer and dryer, a dishwasher and a (gasp) full-sized refrigerator. The first night, with an almost-bare fridge and most cutlery still deep in boxes, we again ordered pesto pizza, indulging in a garlicky chicken topping.
You get a freebie on moving day. But after that, you have to roll up your sleeves and put away enough kitchen supplies to actually make use of that nice fancy kitchen you wanted so badly. For me, the odds are good I’ll break in my oven with cookies.
The critical components
It used to be chocolate chip was my standby, but Jeremy loves snickerdoodles with an almost-religious fervor. I can get behind that. Snickerdoodles are essentially sugar cookies with the addition of cream of tartar for that distinctive tang, given a quick roll in cinnamon and sugar. Some bakers believe they should be thin and flat, and I’ve made them that way before. We prefer, however, a plumper cookie. That gives you a slightly crunchy crust on the exterior that gives way when you bite it into a chewy center.
My recipe is adapted from an AllRecipes.com entry called “Mrs. Sigg’s Snickerdoodles“. It might not be that glamorous to use an online recipe, but I’ve tried the America’s Test Kitchen version and it honestly wasn’t as good. Also, the AllRecipes one has almost 2500 reviews and over 33,000 versions saved. Sometimes, the masses are just right.
Mmm...cookies...
Snickerdoodles
From AllRecipes.com
- 1/4 cup butter, softened
- 1/4 cup shortening, such as Crisco
- 3/4 cup white sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/3 cups flour
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 2 Tb. sugar
- 2 tsp. cinnamon
Preheat oven to 400 degrees.
Using a hand or stand mixer, cream together butter, shortening, sugar, egg and vanilla. Slowly stir in flour, cream of tartar, baking soda and salt (ok, ok, you can sift the dry ingredients together first if you’re legit like that.)
Cover a baking sheet with a parchment paper. In a small ziplock sandwich bag, mix the sugar and cinnamon.
Shape the dough into small balls about 3/4 inch in diameter. I find it works best to do this with your hands. Then drop each ball of dough into the ziplock bag and shake it around so it’s coated on all sides.
Arrange the balls of dough on the baking sheet with some space in between and then gently press on the top of each one – don’t flatten them, just dimple the tops a bit.
Bake 8-10 minutes, until the bottoms are light brown and the tops start to crack a bit. Don’t wait until the tops are golden-brown – they will be dry and overcooked at that point.
Makes 18-24 cookies, depending on size.
Private lunch for the lucky few
Salumi, the tiny storefront and deli in Pioneer Square, is probably one of the most well-known restaurants in Seattle. That could be because their house-cured meats are out-of-this-world good, or because it’s run by a family with the last name of Batali (as in Mario). Foodies, local workers and tourists on their way to Sea-Tac wait in hour-long lines for their sandwiches, sometimes lining up at 10:30am just to make sure the legendary porchetta doesn’t run out.
The sandwiches are justifiably amazing, but Salumi also offers a more private, sit-down experience — as long as you have a half-dozen friends willing to join you and are proactive enough to book two months in advance. This is the Salumi “backroom lunch”, a private five-course meal for 8-10 people served in the small backroom of the restaurant. It’s only offered on Wednesdays and Thursdays, and for $40 per person (plus tax, tip and wine) Chef Bryan cooks whatever he’s feeling that’s fresh. You just sit back and eat for three hours.
Spurred by a query by Jeremy on Twitter back in January, a group of friends booked a meal for a couple weeks ago. Wine bottles in hand, we breezed past the hungry lineup for the sandwich counter and settled in at our reserved table in the backroom.
First uncorked was a bottle of Carabella 2007 Pinot Gris (thanks to Frank), while we snacked on some appetizers laid out on the table. There was a platter of some of Salumi’s cured meats, like salami, prosciutto and the mole salami, as well as their house-spiced olives and fresh baguette.
Meaty goodness
Once everyone arrived, Brian brought out some lardo-wrapped breadsticks. Lardo is cured pig fat, served warm so it melts on your tongue. He thoughtfully brought out a plate of leftover scraps as well.
So porky
While we tapped into the house wine, Farnese Montepulciano d’Abbruzzo, Brian started bringing out the first courses. Surprisingly, given the meaty focus of the restaurant, he presented us with platter after platter of vegetables. First came out balsamic mushrooms and cipollini onions, cooked until tender and sweet. Then came baby artichokes with parmesan and green beans in pesto.
Naturally, pork was not completely absent from the vegetable parade. One of the best dishes was sauteed Brussels sprouts with guanciale (pork jowl), and asparagus stalks arrived wrapped in prosciutto.
Guanciale makes Brussels sprouts happy
At this point, someone at the table mentioned they’d seen a sign out front offering chicharrones (fried pork skins). Apparently they only offer it rarely, about 10 times a year total, when they have it in stock. Brian kindly brought out a plate full of the warm, crispy, porky goodness for us all to share. These bites were like essence of pork and COMPLETELY addictive.
Chicharrones!
We then tried to take a moment to take photos, but Brian said “gnocchi waits for no one” and delivered a massive platter of gnocchi with sage “made by Mario Batali’s mom.”
"Gnocchi waits for no one"
The main course — and yes, we were quite full at this point, but soldiered on — was a beautifully presented dish of Vermouth chicken with leeks and broccoli rabe. I would love to learn how to make this myself. The chicken was tender and immensely flavorful, and the slight bitterness of the broccoli rabe was a nice counterpoint to the sweetness of the caramelized leeks.
A truly dominating spread
Finally, as several of our party tapped out and went back to “work”, we finished off the meal with a not-too-sweet dessert of red wine-poached pears with chestnut ricotta and honey. Light yet complex, it was the perfect coda to an epic, unforgettable meal.
The perfect finish
With so many food options in Seattle, it’s not often where we make a point to eat in the suburbs. But there we were in Issaquah on a random Tuesday night with a group of friends, in the land of chain restaurants and big-box stores to dine at one of the best Thai places we have in Western Washington.
This would be Noodle Boat, a family-run operation nestled inside a strip mall. Dismiss the nondescript decor and the far-flung location and focus instead on the cuisine, which ports traditional Thai dishes in a family-style setting – with a few surprises.
Chicken Soaked With Rum, Set Ablaze
As you can see, the menu includes a flaming chicken dish called the “Volcano Gem Hen”, soaked with Bacardi 151 and lit afire. You must be 21+ to get the full alcohol-soaked blaze. We asked the server the point of the pyrotechnics and she said, “It’s cool.” Well, there you go.
Showy display aside, the chicken itself was delicious, the meat so tender it fell off the bone while the skin was deep-fried and crispy. Lisa gave up fork and chopsticks and went after it with both hands.
We also ordered a dish I had our first visit, the Talay Hot Plate, which is a sizzling platter of shrimp, squid, scallops and vegetables. Given our group size (eight people), the goal was to create a smorgasbord of varying options, allowing us to graze over the different plates.
You can hear the sizzle
Some other standouts were the Ka-Pao-Rad-Khow (stir-fried ground pork with chili, bell pepper and Holy hot basil); a spicy Koa Soi (egg noodle curry); and the “Queen of Banana”, which according to the menu is “steamed banana blossom, shrimp, chicken mix chili paste, lime leaves, coconut milk, roast coconut, lemon grass, mint, onion and cilantro put in a banana leaf.” Yowza.
What also makes this place worth a visit is the friendliness of the staff. It’s a family of about a dozen, with members of all ages doing the cooking and serving. They close the entire restaurant for 6 weeks every year to go home to Thailand to acquire ingredients and visit family. One of our servers told us wistfully about her excitement at getting to go home in just a few short weeks (this year it’s April and the first half of May, so get to Noodle Boat soon or face a long wait!)
In Seattle, you hear stories of these types of places all the time, the hidden find beyond the beaten path. Someone will ask if you’ve checked out the Indian restaurant out on the Eastside in BFE (rather, Factoria). Or if you’ve discovered the Mongolian BBQ place in Mill Creek (a place my UW coworkers RAVE about). One thing we love about Twitter is how viral a new restaurant/find can become. One recommendation leads to a caravan of foodies hightailing it over the 520 Bridge in search of a new meal.
A laden table, just the way we like it
All evidence why quality dining in Puget Sound is not limited to just the 206, or the celebrity chefs now flexing their muscles in Bellevue. Better yet, hidden finds such as Noodle Boat come cheap. Our group split a ton of dishes and had several drinks, and each of us left $24 lighter in the wallet, including tip.
I love the drive across the Columbia River into Oregon, when the factories segue into city buildings and Portland’s skyline comes into view. We had sped down I-5, eager to spend a night outside Seattle and eat ourselves silly in the Rose City. Portland – a city brimming with creative ideas and concepts when it comes to food – was the perfect option for a weekend trip. Yet, every time we come to Portland, it becomes harder and harder to leave. Each trip gives us a new restaurant to discover and a different neighborhood to explore.
Welcome to Oregon
Armed with a list of recommendations from friends, coworkers and the Internet, Lisa and I were determined to squeeze in at least three quality meals during our short time in Oregon. After decamping in Irvington (where LK’s cousins live) we made our way to Laurelhurst Market, a restaurant/butcher that’s a pantheon for carnivores in the Pacific Northwest. Inside the dark and intimate confines, we were whisked to the bar where I sipped a local Pinot Noir while Lisa studied the menu. Everything came farm-to-table, so fresh/sustainable the bartender joked the meat was “grass fed, oat-finished and constantly massaged throughout.”
Meat dominates at Laurelhurst Market, to the point that vegans and vegetarians are straight-up discouraged from even trying, and cooking the steaks well-done is “not recommended.” We glanced only briefly at the mussels and non-beef dishes on the menu before selecting the flank steak (made from Wagyu beef) with chimichurri and a steak with arugula salad. We also ordered an appetizer of sweetbreads (yes, glands) and a side of brussels sprouts.
As blog readers know, we are big fans of sweetbreads. Laurelhurst’s version were by far the best we’ve ever had. Crispy on the outside, melt-in-your-mouth insides, with a slight briny flavor. They also came with a slice of baguette topped with something called “bone marrow butter.” Your heart hurts just thinking about it, right? This might have been the best dish we’ve eaten in months.
The steaks were seared to perfection, and as we dined we chatted with our bartender (a transplant from D.C.) about the culinary renaissance Portland has undergone in recent years.
The Grilled Cheese Grill
Our favorite aspects of PDX are not limited to restaurants, but also include the pods of food carts stationed throughout the city. Endless options are available, ranging from grilled cheese on Alberta St., to poutine and frites inside the cart confluence on 12th and Hawthorne. Not limited by bureaucratic red tape and boosted by low start-up costs, food carts are now woven into the food experience in Portland. There’s too many to list, but our new favorites include the two mentioned above, particularly the poutine with its irresistible blend of gravy and cheese curds. Oh, did I mention we (cough) took a weekend off from Paleo dining on this trip. No sense in limiting yourself with so many options around, especially while on vacation. This is the reason we decided the coup de grace should be a dulce de leche milkshake, delicately balanced with sea salt, from the Patisserie cart.
One final memorable snack was at Random Order Coffeehouse and Bakery in Northeast, where we sampled the Meyer lemon pie and coconut cream pie, washed down with (what else) a French Press of Stumptown coffee. Both pies were rich without being too sweet, with flaky, delicate crusts.
Shaker lemon pie from Random Order
We packed a lot into 24 hours, and that isn’t even going into the time spent at Powell’s or the sports bar Claudia’s on Hawthorne in Southeast, where we joined a raucous crowd to watch the gold-medal hockey game between the USA and Canada, all huddled around pitchers of IPA and bottles of Session beer – Oregon’s finest.
Beef stews - so delicious, so un-photogenic
I promised amazing paleo recipes, and I will deliver. This is straight-up cribbed from the amazing site Mark’s Daily Apple, which is a must-read for anyone interested in paleo or primal eating, or just plain healthy eating and exercise habits. While I love the success stories, fitness analysis and links on this site, of course the recipes are my favorites.
While poring over the site for inspiration, I came across the Beef Burgundy recipe. Like probably everyone else who saw the film Julie and Julia, we desperately craved boeuf bourguignon throughout the movie and then promptly forgot all resolve to actually make it the moment we left the theater.
When I ran across this recipe, months later, I was reinvigorated. It is a bit modified from the original Julia Child version from Mastering the Art of French Cooking, but you should still plan to block off a few hours to commit to this masterpiece. It is absolutely worth it. The slow braising makes the meat become meltingly tender, and the flavors meld into something rich and winey and unmistakeably French.
[Side note: In my limited experience, I'd advices using a quality source for your meat. Not that the cut needs to be expensive — since it's braising for a couple hours, it's going to get tender — but I think it's worth it to get local and/or grass-fed. Obviously it's more environmentally friendly, green-friendly, Paleo-proper, and all that en vogue stuff. But I made this dish with grass-fed Washington State beef purchased at Whole Foods as opposed to another beef stew later with free-range Australian meat from Trader Joe's, and I thought the WA meat tasted much better. Who knows...more testing needed. Price was the same, anyway.]
The recipe makes enough for 8, or a big dinner and 2 sets of lunch leftovers. It also freezes quite well.
Boeuf Bourguignon
Inspired by Julia Child and adapted by Mark’s Daily Apple
- 1/4 lb. bacon
- 4 Tbs. fat of some kind (butter or oil…I used a mix of coconut and olive oil)
- 2 1/2 – 3 lbs. of beef cut into 2-inch cubes. I used the stew meat from the WF meat counter.
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. almond flour (or regular flour, if non-paleo)
- 2 carrots, chopped
- 1 onion, chopped
- 1 Tbs. tomato paste
- 2 cloves garlic, finely chopped
- 1 Tbs. fresh thyme (or 1 tsp. dried)
- 1 Tbs. fresh parsley, finely chopped
- 1 bay leaf
- 3 cups full-bodied red wine (I used Chianti)
- 2 1/2 cups beef stock
- 1 lb. white or brown crimini mushrooms
Preheat the oven to 425. Get your big shallow oven-proof casserole ready. I used our cazuela [How do you know you're a hipster foodie? When you have kitchen tools that don't have an English translation!] but any deep and wide oven-safe dish would work.
Cut the bacon into little strips (lardons) and saute with a tablespoon of the fat until cooked but not crisp. You can do this all in your Le Creuset if you are fortunate enough to have one, or in a deep skillet. Reserve the bacon in your casserole dish.
Pat the beef as dry as possible and in batches, brown it on all sides. Take the time to get all the sides brown, even though it takes a long time and is a bit messy, because it’s worth it for the flavor in the long run. As the pieces brown, add them to the casserole with the bacon.
When all the meat is browned, sprinkle it with the flour, salt and pepper and put it in the oven for 10 minutes. The goal is to create a bit more of a crust on the meat. Then remove from the oven and turn the heat down to 325.
In the skillet or saucepan you used to brown the meat, add another tablespoon of the fat/oil and saute the onions and carrots until soft. Then add the tomato paste, garlic, thyme, parsley and bay leaf. After a moment, stir in the wine and beef broth and bring up to a gentle boil.
Let the whole thing simmer for about 5 minutes so the flavors start to meld, then pour over the meat in the casserole pan. Cover the dish with a lid or foil, then place it in the oven and cook for 2 1/2 hours (I told you you need to commit to it!)
In the meantime, slice the mushrooms and saute in batches in the remaining fat/oil. Set aside.
Every hour or so peek in the oven under the lid to make sure the liquid bubbling gently. It’s done when a fork easily pulls the meat apart. You should taste it to make sure.
When done, take the meat out of the oven and strain it through a colander with a bowl underneath, so the liquid is in the bowl and the solids in the colander (not the other way around!) Put the liquid in a saucepan and bring it to a boil, then turn down the heat and simmer for about 10 minutes. Meanwhile, put the meat back in the casserole (or another serving dish of your choice) and add the mushrooms.
When the sauce is done, pour it over the meat and mushrooms and top with chopped parsley.
We promised more detail in the last post about how we’re eating these days, so here’s the backstory. As you may know, we’ve been doing Crossfit for several months now, as Jeremy first wrote about back in June. We’ve grown to be strangely addicted to the 30 minutes (and sometimes 45, or 60 or — shudder — 75, depending on the instructor) of all-out, kick-your-ass workouts. We’ve upped our visits to the Crossfit torture center to three times a week, and do Crossfit-style workouts on our own or, for Jeremy, while he’s traveling for work.
We definitely feel stronger and more in shape since doing Crossfit. But the exercise part is really only half of the equation. The other part is what you eat. For months, Jeremy had been trying to convince me that we should “go Paleo” and complete the nutrition part of the program. I was skeptical. I figured working my butt off at Crossfit gave me the leeway to eat whatever I wanted — macaroni ‘n cheese with bacon is guiltless after you’ve just destroyed yourself doing Fran! Plus, anything that didn’t let me eat bread…or cheese…or rice and beans…yeah, as someone who can’t stop thinking or talking about food, I wasn’t having it.
But right around New Year’s, we were chatting with one of our instructors and he mentioned his New Year’s resolution was to go Paleo for six weeks. Maybe it was because we had just gorged ourselves while in Austin, or maybe it was the post-workout buzz going to our heads, but for some reason six weeks sounded doable. We started that night with a dinner of roasted salmon and sauteed spinach and haven’t looked back since.
That’s right. Since Dec. 30 or so, we’ve been 95% (allowing for the occasional unavoidable rule-breaking) free of dairy, grains and legumes. And we feel really, really good.
Speaking for myself, the gastrointestinal discomfort (sorry for the imagery) that I used to battle constantly has virtually disappeared. I don’t feel sluggish or weighed down like I used to after eating a croissant or pastry in the morning. We’ve both lost weight, though it’s hard to say how much since we don’t own a scale and that wasn’t the goal of this decision. Overall, we both feel lighter, leaner and just better about what we put in our bodies.
Okay, so slow down. What is Paleo exactly, and why would anyone do it?
While it’s gaining traction in the mainstream media recently (a recent Washington Post piece was a well done, while a New York Times Style story made it sound extremely douchey) the Paleo lifestyle isn’t a particularly new idea. While I really hate calling it a “diet” because diet to me implies the goal of losing weight, The Paleo Diet website has a good explanation of the basics behind the theory:
With readily available modern foods, The Paleo Diet mimics the types of foods every single person on the planet ate prior to the Agricultural Revolution (a mere 500 generations ago). These foods (fresh fruits, vegetables, lean meats, and seafood) are high in the beneficial nutrients (soluble fiber, antioxidant vitamins, phytochemicals, omega-3 and monounsaturated fats, and low-glycemic carbohydrates) that promote good health and are low in the foods and nutrients (refined sugars and grains, saturated and trans fats, salt, high-glycemic carbohydrates, and processed foods) that frequently may cause weight gain, cardiovascular disease, diabetes, and numerous other health problems. The Paleo Diet encourages dieters to replace dairy and grain products with fresh fruits and vegetables — foods that are more nutritious than whole grains or dairy products.
In other words, eat meat, vegetables, fruits, nuts and seeds, and lay off the grains, dairy, processed foods and carb bombs.
This has not been as difficult as you would think.
First thing we did was to throw away or hide away all non-Paleo foods in our apartment. The next thing was to go to the grocery store and stock up on things we could eat: lean meats and fruit and vegetables, but also things like coconut milk, almond flour and sunflower seed butter (ADDICTIVE). Many recipes in our current cookbooks are or can be made Paleo-friendly, but there are thousands of Paleo recipes online on dozens of Paleo and Crossfit blogs as well (I’ll share some of our favorites in future posts).
It’s cut down on our dining out habits, which is an excellent step financially. But even eating out is not an obstacle at most restaurants. Pretty much everywhere will sell you a big entree-sized salad with some kind of protein on it, and given the rise in allergies in recent years most establishments are sensitive to wheat-free or dairy-free needs.
While technically alcohol is not Paleo, a glass of red wine once a week is considered acceptable. If you “have” to drink, tequila and clear liquors are the way to go — in fact, apparently some bars now sell a version of a margarita called a “Paleorita.”
Are we perfect Paleo? Of course not. I mentioned 95% earlier, which allows for the occasional “don’t ask don’t tell” situation at a restaurant where we don’t scrutinize too closely how those coconut shrimp were prepared. And there have been a few times where circumstances made it virtually impossible to adhere to the rules. But for the most part, we’ve stuck to the plan.
And we’ve stuck to it not because we feel mutually obligated or because it’s some silly resolution, but because it really does feel better. I can’t say that I’ll eat this way for the rest of my life, but for right now it works for me and it’s easy to do. I’ve eaten pretty much whatever I wanted my entire life up until this point. It’s worth it to us to see what happens when we try eating more consciously.
Do you think we’re crazy? Do you want more information? Are you wondering why I wrote 1,000 words on this? (Me too.) Feel free to share in the comments. In the meantime, I’m looking forward to some of the delicious recipes I’m planning to share soon.
A taste of Wee Britain
In tourism magazines and Clipper brochures, Victoria BC likes to tout itself as a foodie destination. But we were suspicious that the culinary scene was nothing but a tourism trap, where the restaurants are boring and unimaginative in order to pacify the blue-hair tourists after tea at the Empress.
But on our last two trips to Vancouver Island, we’re slowly coming away with the fact there are some hidden gems in Victoria. None more so than our last trip this past weekend, where we savored one of the better meals we’ve eaten in the 14 months we’ve lived in the Pacific Northwest.
The entire trip was made possible by a ridiculous Clipper-and-hotel offseason package deal. In the summer months, the Victoria Clipper is comparable to a plane ticket, but in January they’re practically begging you to take the two-and-a-half hour ferry ride up the Strait of Juan de Fuca. So early on a Saturday morning we took the Clipper to Victoria and checked into a swanky boutique hotel.
Breakfast, or brunch by the time we arrived, was at Mo:Le Restaurant, near Chinatown. It was packed with a mix of hipsters, tourists and vegans even close to noon, so they sent us next door to Habit, a coffee shop that wouldn’t be out of place in Seattle. We enjoyed loose leaf teas with names like “Tea for Sad People” and read free copies of Cook’s Illustrated and Meatpaper while we waited.
People, if you’re in Victoria, go to Mo:Le. The reputation is that of a veggie-friendly spot, and they can certainly make most things vegan, but there’s a burger on the menu and sides like local lamb sausage and free-range chicken. The varieties of eggs benedict were enticing, but since we’re not eating dairy or grains right now (more on that in another blog post) we kept it simple. Jeremy had the special omelet with sun-dried tomatoes, mushrooms and spinach both days we went (yes, we went there both mornings) while Lisa ordered a yam and onion omelet that may have sounded weird but tasted out of this world. The omelets were the lightest we’ve ever had, nothing like the leaden, overcooked eggs you get at so many breakfast places. Their housemade hot sauce, which we should have purchased to take home but inexplicably didn’t, tasted like it was made from tomatoes picked yesterday.
In between touring Victoria, helping out the Canadian economy with our hard-earned American dollars and catching a film at the Victoria Film Festival (the Danes are a dark, dark people) we discovered another outstanding local restaurant called Stage Wine Bar. It’s away the tourist center of the Inner Harbor in the Fernwood neighborhood, a good 20-minute walk from downtown. The little retail intersection has a few above-average restaurants, but Stage really blew us away. They serve small plates and both tastes and glasses of wine, several from Vancouver Island wineries. We started off trying to be restrained (we had just polished off a dozen oysters at Ferris Oyster Bar) but were unable to control ourselves once the first few plates started coming out of the kitchen.
We ordered smoked ham from the selection of local charcuterie; a salad of marinated white anchovies, celery, fennel, marcona almonds; crispy fried local octopus & lemon; duck confit with caramelized caraway cabbage and wine syrup; and then chicken curry with apple apricot chutney, because we couldn’t help ourselves.
Everything was delicious, but the standouts were the octopus and duck confit. The octopus was like the best calamari you’ve ever had, but lighter and more flavorful, with the perfect amount of crispness on the outside. The duck confit was rich and balanced by the caramelized caraway cabbage, which was braised until almost dissolving. This is another must-visit if you’re visiting Victoria, especially if you want to avoid the overpriced tourist slop closer to the harbor.
The memories of the best dishes we had (seriously, Lisa woke up the next morning still thinking about that octopus) made up for the fact that our return Clipper boat was canceled because of mechanical problems and we ended up getting bused 7 hours home to Seattle, via the BC Ferries, arriving home at 12:30am. The good news: they gave us 50% off coupons for a future Clipper trip, so we can return and revisit some of our favorite tastes.
Lisa
Jeremy
