French Onion Soup

It’s hard for me to write up a list of ingredients and amounts because I am always adding a dash of this a dash of that!

Soup Ingredients:

5 sweet onions

8 cups of beef broth (2 cartons) I tried one low sodium and 1 regular but I ended up just adding more salt

1 tablespoon of minced garlic

1 cup of dry white (I used a Pinot grigio)

1 tablespoon of Earth Balance (vegan butter substitute)

1 teaspoon of lemon pepper 🍋

1 tablespoon of sugar

1 tablespoon of spicy balsamic – I get mine from Sotto Voce in Pike place called Aceto Balsamico and I will never stop

1 teaspoon of Worcestershire

Here is where the magic began- sweet onions sliced and Earth Balance sautĂ©ed on low for 20 minutes. I used this instead of butter to try tone down some of it’s indulgent factor. Then combined the rest of the above ingredients. This continued to cook in my crock pot on low heat for the next 7 hours stirring occasionally.

Soup additions

Shredded Beecher’s Flagship cheese (however much you desire)

Swiss Cheese slices

Seattle Sourdough Baking Company  was kind enough to send me an assortment of their bread to try out and share what I made. The Water Front Sourdough was one of my favorites. It was classic as you would want your sourdough- rustic and soft. I used my biscuit cutter to make small circles (best center part) to fit in my lion bowls! I lightly toasted these with Earth Balance.

Layer One: Lightly toasted Waterfront Sourdough 

Layer Two: Shredded Flagship Beecher’s Cheese

Layer Three: Simmered Onions and broth

Layer Four: More bread & cheese

Layer Five: Slice o’ Swiss

Layer Six: Broiled for 3.5 minutes for that perfect crunch in my lion bowls

🔊 Sound on to hear the beauty –

Overall I am happy with how this turned out and I plan to make it again. I made two and decided to freeze the other and cover it with foil. I just had to bake it and it was good as new!


Late night at Lost Lake

Lost Lake never seems to disappoint even when it’s late. We sat down at about 1:30am and almost immediately greeted with waters. The whole menu looks delicious, it was hard to narrow it down to these two items. Both options came with fries but got a salad on one of them for variety.BLTA: Vegan Bacon, Lettuce, Tomato, & avocado on sourdough. Oh my goodness this hit the spot and it felt more fresh than if it were regular bacon. The sourdough was crispy with it’s sourdough goodness. I will definitely get this again.img_5328Fish & Chips: Herb crusted cod filets served with coleslaw tartar sauce & fries. I really like the breadcrumbs they used for the breading on this cod, gave it a nice crunch. These went well with our crispy theme. I also really enjoyed the coleslaw, dressed very well with a zing.

SRW at Grappa

It’s always a treat to have Grappa so close to my place. I went for the first night of Seattle Restaurant Week on Sunday, October 15th and it lasts until Thursday, November 2nd. There are over 165 Seattle restaurants participating offering 3 course meals for $33. This is considered a steal at some of the restaurants listed and it gives you a chance to try new places. I got to sit at my favorite seat by the window. This time it was dark and cozy with lit candles everywhere, compared to my August Summer dinner. Their restaurant week menu definitely represented the Fall season.

Mixed Green Autumn Salad: Served with Pumpkin dressing, squash, cranberries, and pickled red onions. This was the perfect fall salad, everything worked well together and gave me yet another way to use pumpkin. YUM!

Roasted Cauliflower: Served with chimmichurri, garbanzo beans, orange zest and pepitas. This completely vegan dish was packed with flavor.Roasted Rack of Lamb: Served medium rare with roasted veggies. This was served smaller than their regular rack of lamb portion and the server was fair to disclose this prior to ordering. I felt it was just enough considering a 3 course meal. Seafood Risotto: lobster bisque, smoked salmon, prawns. I have had this multiple times and it is always consistent. Creamy and smoky with the perfect risotto texture. With watching as many cooking shows as I have you tend to know that risotto can become tricky when it comes to the cook.

Tiramisu: As the name states, creamy, coffee, lady fingers…..mmm delicious Pumpkin Creme BrĂ»lĂ©e: Imagine your morning pumpkin spice latte in creme brĂ»lĂ©e form, that is whats up!

Brunch at Salt & Iron

Sunday I got to enjoy brunch with some of my favorite people in Edmonds at Salt & Iron. I have been dying to try this place and now I can’t believe I waited so long! Our server was sweet and funny, made us feel good. The atmosphere is bright and open with walls covered in local art. The music was perfect too, I remember hearing Aluna George.

Peach mimosa: More champagne than peach, that’s how I like my mimosas. They also have orange, grapefruit, and pomegranate. They use Vueve Divienne Champagne.

Avocado toast: served with or without an egg depending on how you are feeling. A simple classic done well.

Smoked Salmon Toast: Served with lemon shallot chevre, fried capers, organic hard-boiled egg, micro greens, and herbed olive oil. Wow this was a flavor explosion in my mouth. The salmon was delicious and the capers really added a pop of flavor.
Chicken fried steak: served with sausage gravy, potatoes, two eggs, any style. Very classic American breakfast. I really liked the gravy and the slight crispiness of the chicken.

Breakfast burrito: served with salami de cacao, jalapenos, peppers, black beans, eggs, pepper jack, salsa, sour cream, avocado, and potatoes. Wow this has everything I would want in a breakfast burrito while still remaining fresh and tangy.

Steak & Eggs: 8oz flat iron steak with chimichurri served without the eggs and add extra rosemary potatoes, toast, and fresh fruit . These potatoes came with most of the brunch dishes and they were so good. No ketchup necessary! That’s how you know they are good. The fruit was indeed fresh and cut well. On to the most important part: the steak. I rarely order steak for breakfast but this place was known for steak so I had to try. I ordered it medium rare and it was perfect! Tender and a beautiful pink, the chimichurri added a nice savory flavor. I have to try them for dinner now!

Sunday Funday at North Star Diner

Sundays are always a little hard for me, but eating and good company can cheer me up! One of my best friends Kryspin and I decided to treat ourselves with some delicious treats. North Star Diner is such an interesting and cozy place. It is connected to a bar called The Shanghai Room. The location used to be a Chinese restaurant called Yen Wor Garden. When North Star took over in 2013 they kept the same theme but added their funky spin to the decor and menu. I would describe it as a Chinese spaceship diner. The wall is filled with old pictures of astronauts, the seats are sparkly gold that scream 50’s diner, and it’s open 24/7. They serve what seems to me as American comfort food. I really enjoyed the atmosphere including the friendly server and great music. Everything was fairly priced and we went at happy hour so all of our “snacks” were $2 off. (Not including tomato soup or shake)

Boozy Strawberry Shake: what could be a better combo? Ice cream and sailor Jerry’s did the job. This didn’t just taste like a strawberry shake with rum. There were actual fireworks coming out of my mouth. Okay there wasn’t but you get what I’m saying! It worked well together. Plus there were actually strawberries blended up in the shake and always dig fresh flavors.

Cup of tomato basil soup: I know we are totally random with our menu choices but the stomach wants what it wants! This soup was exactly what I wanted it to be. Packed full of tomato creamy goodness.

Cheesy fries: These fries were super cheesy as you can see but actually also crispy. Which is exactly what I look for in a fry, crispiness. I dipped a few in my tomato soup and I was glad I did.

French toast Sticks: Just as the description says “Fluffy Challa” French toast strips deep fried. They were so fluffy! I almost died. Perfect portion for a guilty pleasure.

Vegan buffalo wings: Instead of chicken this was deep fried cauliflower and it did not disappoint. I am infamous for loving my hot chicken wings but I may have found a new craving. They did a great job keeping these crispy like wings should be with a tasty moist inside.