Sunday, April 27, 2008

Cafe Besalu

There are a couple things that I'll admit to being spoiled about because I live in Ballard, WA. One of them is Cafe Besalu. Besides France, there is not one other place I have come across that makes chocolate croissants or any puff pastry for that matter like pure love and a close second would be Bakery Nouveau of course - but they are in West Seattle!
After your first bite of a pastry from Cafe Besalu, you may notice that a large part of the golden, flaky dough has fallen on your shirt, pants and the plate- I tend to think this is now a true test of a perfect pasty, does it deliver paper crackling layers of flaking sweet butter? Enough that I am dabbing every flake off my plate with my fingers. When you are out there croissant tasting- I'd say that if it didn't crumble at least a little, it may as well pass for a roll!

Always a line out the door, this cozy cafe delivers perfection in pastry form. And if on purpose, knowing there would be lines out the door, a pastry cook is constantly folding and refolding pastry dough on a table behind the pastry display case and cash register just for us. Dressed in white t-shirts, white aprons and jeans, each pastry cook is humble and methodical about creating puff pastry while all of us in line stare speechless at the golden display case, drooling. What is the minimum daily butter serving per person? When you are sipping coffee between bites of a crumbly chocolate croissant and inhaling the sweet cafe air. Should it matter?

Fiddle Head Ferns

On Sunday, I went to the Ballard Farmer's Market as I like to do and picked up a special seasonal treat, fiddle head ferns! The forager was sold out of early morels and said that porcinis were on their way! I am anxiously waiting for morels like girl with a giddy crush, waiting for the next time they meet. Oh but fiddle head ferns! They are a lot of fun to look at as well as eat. The curved head of the fern looks like a tight green lollipop, the top of a guard's tight bundled curved staff at the entrance of a garden gate or a type of barnicle feather found in the ocean.
When you first get them, give them a good rinse. The reccommendation on how to cook them is first to blanch in salted water, longer than you would broccoli or asparagus or else a quick pickle or roasted. I blanched mine last night and did a quick saute in butter and salt and pepper. They were delicious, very nutty, a slight crunch on the outside like asparagus but softer in the middle. As strange as the curved fiddle heads appear, they are so good and they are lovely on a plate, a twirled and curled edible treat.

Wednesday, April 23, 2008

Looking Ahead To Jazzfest

Yes, I know- Jazzfest!? It's like a foodie wonderland and I'm going! I remember hearing food story after story from my brother-in-law and his wife who went to New Orleans pre-Katrina. I can't even imagine what a real po'boy tastes like or crawfish etouffee? My neighbor and close friend, Jess, from Mobile, Alabama also lived in New Orleans for several years, will be my food guide throughout Jazzfest. As a true foodie herself, she even sent me a must have itinerary!

Po Boys
Muffuletta
Soft Shell Crab
Turtle Soup
Beignets
Gulf Shrimp
Alligator-Sausage cheesecake
Smothered Rabbit

What's a girl to do? Of course I am going for the music too, but I think anyone from NOLA would approve I am just as thrilled to taste my way through. I promise to take some great notes and photos. I wonder what you drink with all these things? A question for Marcus.