Rosemary Smashed Potatoes

It is shaping up to be a pretty amazing long weekend, I must say! What are all of you up to? I know many people take the opportunity to travel over Memorial Day weekend, but Stuart and I decided to stay put and just relax. On Friday night we tried a Mexican restaurant called El Camino for the first time, complete with a margarita or two (I had the mole enchiladas). On Saturday night we saw the new Star Trek movie, and then today we hiked up to Heather Lake and played in the snow at the top (yes, snow!) and then had grilled ELK burgers at our friend Lauren's house. Her dad decided to surprise us by neglecting to say that the burgers were elk until we were a good halfway through. Good thing I enjoyed it immensely and didn't care - a good burger is a good burger!

Speaking of good food, I think that I found the holy grail of potato recipes. And obviously, it is my duty to now share that recipe with you. It all started when I ate the amazing smashed potatoes served at a restaurant called Lola here in Seattle, and finally decided to try and replicate them. I must say, I think I came pretty damn close. They are so crispy, flavorful and good that I think I *might* even like this form of potatoes better than mashed potatoes. Which is saying something, considering my favorite meal on earth is a traditional Thanksgiving dinner complete with mounds of fluffy white potatoes.

Ingredients:

3 lb. baby Yukon Gold potatoes, each 1 to 2 inches each in diameter

Salt, to taste

1/4 cup olive oil, plus more as needed

1 fresh rosemary sprig plus 1/2 tsp. chopped rosemary (can substitute dried rosemary)

2 Tablespoons butter

Freshly ground pepper, to taste

Directions:

1.     Put the potatoes in a large pot and add water to cover by 3 inches. Season the water with salt.

2.     Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 10 minutes. Drain well in a colander.

3.     Transfer the potatoes to a flat surface or cutting board and let cool slightly. Using the smooth side of a meat tenderizer (I used the bottom of a wide water glass), carefully smash each potato to about 1/2-inch thickness, until the potato just begins to fall apart but is still in one piece. If some do fall apart do not worry, they will still taste delicious! 



4.     In a griddle pan over medium-high heat, warm the 1/4 cup olive oil. Add the rosemary sprig and fry until crispy, about 2 minutes. Transfer to a bowl.



5.     Working in batches and adding more olive oil to the griddle pan as needed, sear the smashed potatoes, turning once, until well browned and crispy, about 3 minutes per side. Add 1/2 to 1 Tablespoon butter during the last 1 minute of cooking.

6.     To serve, transfer the potatoes to a warmed serving bowl and serve immediately.

Honore Artisan Bakery

Sometimes, nothing beats a golden, flaky croissant that is fresh out of the oven. I am a self-proclaimed sucker for baked goods, and Honore Bakery in Seattle's Ballard neighborhood hits all the right notes. In fact, I'd have to go ahead and vote it my favorite bakery in Seattle.

Honore operates out of tiny space that almost always has a line out the door, which is always a good sign in my book. They do a roaring business in colorful French macarons, croissants, and a delicious caramel-y pastry called kouign amann (pronounced "queen-ah-mahn"). Everything is just so fresh and delicious, and they serve coffee that can help you wash it all down while sitting on the outdoor back patio.

 Ham and cheese croissant

Their well-known kouign amann pastry

 Macarons for days!

Carrot Soup with Toasted Chickpeas

Sometimes, don't you just crave a healthy dose of vegetables? Just like I sometimes (OK often!) crave something with sugar in it, other times I just want to put something that is healthy, vitamin-rich, and pure into my system. So this past week, I decided to try my hand at this carrot soup recipe from Smitten Kitchen. I've been on a carrot kick because I noticed an interesting trend - every time I start eating carrot sticks as a snack, I feel better in some way. Usually, it's a feeling like my ears are popping, and my head seems to clear up. It could be because carrots are so crunchy, or maybe it's just that - all in my head! Regardless, it's been proven that the nutrients in carrots are good for your eyesight, so crunch away.

Anyways, this soup is literally just a bunch of carrots, one onion, garlic, and vegetable broth. With a few spices added to the mix, it is an excellent meal that is super healthy -- no cream or calorie-packing ingredients to be found! If you like, you can add a scattering of toasted chickpeas (garbanzo beans) on top. I discovered that I really like the taste of this soup. It is naturally a tiny bit sweet, and you can eat it either hot or cold. Needless to say, I ate it for several meals straight!

Makes 4 large servings

Soup

2 tablespoons olive oil

2 pounds carrots, peeled, diced or thinly sliced

1 large onion, finely chopped

4 garlic cloves, peeled and smashed

1/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon table salt, plus more if needed

Pinch of Aleppo pepper or red pepper flakes

4 cups vegetable broth (can substitute chicken broth)

Crisped chickpeas

1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained, patted dry on paper towels

1 generous tablespoon olive oil

1/2 teaspoon coarse salt

1/4 teaspoon ground cumin

Directions:

1. Heat two tablespoons olive oil in heavy large pot over medium heat.

2. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

3. Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 20-30 minutes.

4. Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

5. Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls and top with toasted chickpeas.

Cupcake Royale

It is a gorgeous weekend here in Seattle! I think that someone tricked mother nature into thinking it is summer already, because it is 75 degrees and sunny - unheard of for May in the northwest. Stuart and I took advantage of the sun by taking a walk in Discovery Park, our favorite park in Seattle. It has everything you want in a walk: 534 acres of dense trees, flower-filled meadows, rolling hills, beaches, a picturesque lighthouse, and, on a clear day, stunning views of both Mt. Rainier and the Olympic range.

Something about sunshine just makes me crave my favorite treat - ice cream! I know the title of this post may be deceiving, as Cupcake Royale is a well-known Seattle cupcake chain. However, they recently debuted a line of amazing ice cream flavors, and I have a sinking feeling that I will be here on a near-weekly basis during the summertime.

The flavors are made with local ingredients, and include Oregon Hill Strawberry, Washington Hazelnut Brittle, and Theo Malted Milk Chocolate. Good thing I switched over to wearing a classy one-piece swimsuit, in lieu of revealing bikinis! Personally, their ice cream ranks higher for me than popular Molly Moon's (posted about here) but ranks lower than my all-time favorite Portland chain, Salt and Straw.

Of course, their cupcakes are also delicious! I can't stay away from the classic red velvet. For me, Cupcake Royale cupcakes are better than Seattle's Trophy cupcake chain, but not as good as Sprinkle's cupcakes, a nation-wide chain I first discovered in California that has not yet made its way to Seattle.