Rising to the challenge

Starters

Who knew baking bread could be so easy and tough at the same time. I don't know why I had such a "spur of the moment" interest in bread a couple of weeks ago but I did. Again, learning where food products come from has been incredibly humbling. Going through the process of making new foods and finding inspiration all around me has been a theme as of recent.

After a whole two weeks of feeding my baby colony of yeast (her name is Tanya), she's finally become capable of feeding my gluten cravings. I now realize, buying bulk flour and making bread can put my wallet at ease. You might ask, doesn't bread making take copious amounts of time? Is it really worth the effort? What is the opportunity cost? I hated economics anyway.

Just like any other cooking, I really do believe that our views of time commitment are skewed. Many look at cooking and baking as time intensive processes and claim that it's too daunting of a task to tackle. When you actually throw yourself into it, you start to realize how little time and effort it actually takes and how simple it all is. With regards to the time, yes, some things are going to take some patience, but keep in mind that, over time, you can find beauty and ease within the process. Trust the process. Below a couple things that I've made in the oven. Bread + more!

Inspiration: Harry's Fine Foods

Tinted Tumblers

Last night, I was out with my friend, Andrew. It's nice to find people who are willing to explore the city. While social media and places like Pinterest act as a convenient source of inspiration, nothing is like experiencing the ambiance in person. 

A couple months back, my god-sister's husband had recommended a couple of restaurants to visit in Seattle. He frequents the city of business trips and thus frequents spaces I typically don’t as a student. I finally made the trip out to upper Capitol Hill to check out one of his recommendations: Harry's Fine Foods.

Harry’s is tucked into the more low-key, residential portion of Capitol Hill. I've grown incredibly fond of this little nook of the neighborhood. It contains the same people, food, and aura that Capitol Hill’s known for but emanates more of a down to earth charm. Best of both worlds!

Right off the bat, the concept, was intriguing. Many restaurants look to find consistency with glassware, tableware and overall decor. Harry's, with it's brown and blue tinted glasses (love me some duralex tumblers), uniquely procured dishes, and spastic (in a good way) decor differentiates itself from the highly conceptual spots found in Seattle proper. The lack of consistency between theme, decor, and cuisine was a little confusing at first, but the imperfections gradually turned into something worth remembering. 

I haven't connected the dots until taking time to write this post, but now it's hitting me. Harry's Fine Foods reminded me of a more refined version of home. In David Chang's Netfilx series, Ugly Delicious, he speaks to home cooking and how the idea of home cooking and hospitality is, in reality, what humans want to experience. Not all of us want that overly refined dining experience. Instead we want something that we find comfort in. All these different plates, varied decorations (a disco ball next to a chandelier), and communal tables reminded me of what sharing a meal is supposed to be like. Homey.

Above, you can find their beef short rib. I wouldn't say it's a gorgeous dish appearance wise, but when you’re back home cooking, everything isn’t always manicured. The hummus, cream sauce, and short rib are presented in a hearty, inviting setting as well. It's hard to describe, but Harry's toes that line in between homey and refined. Which for a more upscale restaurant, is ambitious. It works beautifully, though. 

Tumbling Over Tumblers

I visited San Francisco over spring break, spending a week in the city. The food scene, while quite ostentatious at times, was inspiring. The meals were delicious and at times nostalgic. Yet, I found myself enamored more with the interiors, glassware, and plating used at these restaurants. 

San Francisco is a foodie city, driven by both its roots and wealth. Meaning, tons of eateries open to meet the people's demand. The first thought that crossed my mind was, do all of these new eateries truly exhibit unique ideas, both in decoration and cuisine, or are these just traps for those who have money to spend and think they have "good taste"?

A motif in most restaurants that I ate out at (more specifically: PRIARE, Bon Voyage, and Louie's Gen Gen Room), was the smaller than usual tumbler. I hadn't encountered glassware like this since traveling to Scandinavia and France. In European bistros, restaurants, and cafes, wine + water are served in these tumblers. The "do it all" cup, really. The tumbler in other cultures is seen as a casual alternative to the stemmed wine glass or classic water glass.

My first reaction to the abundance of tumblers at all of these newly opened restaurants was, "Man, this is pretentious" and "Why do I have to pour water so often". After the third restaurant or so, it grew on me. These annoying little cups forced me to take my time with my beverages and the constant pouring paced conversations and meals. It seems fitting that these glasses are abundant in European culture, given the laid back, no frills dining culture some cities have.

They’re stackable! A plus

I'll continue to experiment with these while having people over and investigate how they react, adapt to a somewhat foreign experience. Sitting here, sipping from my tumbler, I can start to appreciate the experience a lil bit more.

Weekday Muse: Pasta alle Vongole

It's been a pretty slow week and it's only Monday. My strategy at the grocery store has always been to go through every single aisle, regardless of actual grocery-related needs. While it can lead to impulsive purchases, it can yield some great finds.

When I saw these clams earlier today, I instantly was reminded of my cousin Ed's cooking. The last time I was in San Francisco we went on a run to buy clams amongst other sea creatures at this seafood store called Wing Hing on Clement Street. We walked away with 10 pounds of clams and muscles.

For as long as I can remember, I’ve always been creeped out/skeptical of clams in general. No particular reason. Upon getting home Ed steamed the clams and muscles in salt, water, and some fresh herbs. Poof. Done. Within 10 minutes, Ed was scarfing down shell after shell. Something I'll never forget.

Anyway, tonight I decided to take a swing at it. I began by steaming the clams in salt water with a couple bay leaves, saving a bit of "clam juice" from the pot. After cooking pasta to a little under al dente, I tossed olive oil + Calabrian chilis + garlic + clams + clam juice + pasta. And...poof! Thanks Ed.