Category: Cookies


The Sylvia Beach Hotel

This winter I finally made it somewhere I’ve wanted to visit for a long time: The Sylvia Beach Hotel.

You might be excused for thinking Sylvia Beach is a place—the hotel does overlook a long and wide swath of damp sand with crashing waves. But Sylvia Beach is not a beach, Sylvia Beach is a person. She was the founder of Shakespeare & Company, the legendary English language bookstore in Paris.

Knowing this will set the stage for all you might experience if you ever drive along the Oregon Coast and stop in the town of Newport to stay at the Sylvia Beach Hotel. This is a place for book lovers.

The building itself is an old hotel that had run down on its luck when it was purchased, twenty-five years ago, by two childhood friends who decided to revive the building as a different sort of hotel. Perched high overlooking Nye Beach in Newport on the central Oregon coast, it’s a place I’ve been hearing about for years.

When Goody Cable and Sally Ford bought the now 100 year-old building, they asked friends to help decorate the rooms in the style of their favorite authors. The friends had fun with the idea and did them proud. From jungle prints and stuffed animal heads in the Hemingway room, to a map of middle-earth painted on the wall of the JRR Tolkien room (the large boots outside the door belong to Tom Bombadil). Everywhere you look is creativity and whimsey.

The rooms are an utter highpoint of the stay. They’re mostly on the smaller side, with a washstand in the room and toilet and bath in a separate bathroom. This isn’t the sort of place you go for a luxury vacation, this is where you go for unique quirky charm. You can tell the people behind the décor had a sense of humor. There are bottles of gin lined up in the F. Scott Fitzgerald room, and this sign by the sink in the Shakespeare room.

I mean, you gotta have a sense of humor if you’re putting together a Doctor Seuss room, right?

Every day we were there, we looked forward to check-out time when other guests would leave and we might be able to peek into the rooms while they were being cleaned. The cleaning crew was very tolerant of this. I am sure they are used to it.

This is the Steinbeck Room, as you can imagine.

My favorite (though it’s awfully hard to choose) was the Colette suite. There are three suites, which feature fireplaces and little sitting areas and superior views: Colette, Mark Twain, and Agatha Christie (there are clues hidden around the room). The Colette room, as you would expect, is terribly romantic and feminine.


In addition to the literary theme of the rooms, the third floor of the hotel houses a library, filled with comfy couches and chairs where guests can curl up with a good book (or with their e-reader, as I saw at least one person doing).

There’s a little kitchen off the library where you can help yourself to endless tea and coffee to go with your books.There are shelves filled with a staggering array of board games, should you want to distract yourself. And every evening, after dinner, there is mulled wine served to the guests. And a fire in the fireplace. Did I mention cozy? The weather was quite nice when we were there, but I imagine how lovely it must be when the winds and the rain come and you’re curled up in an armchair next to the fire.

The entire hotel feels like it might have stepped out of a novel—one where people stay in pensione, meet intriguing characters, and have meals together in the dining room, their Baedeker guides clutched at their sides.

Part of this is because meals are taken communally. The dining room has eight-seat tables, which encourages interaction amongst strangers. This is a refreshing change from those seaside getaways where couples keep to themselves (solo travelers will feel quite comfortable here). People are friendly at meals, and the other guests are interesting folks, as you would imagine of those who make their way to a place like this (the ratio of Prius-owning, NPR listeners is rather high here). Breakfast, which comes with an impressive array of baked goods, was made fun each day by good conversations.

And it gets even better at dinner.

The hotel has a restaurant called Tables of Content, on the bottom floor of the big building. Dinners are served family style to each table and people chat with each other throughout the evening. This might be because of The Game.

The game is two truths and a lie—where you go around the table and each player tells two things about themselves that are true and one that is made up. The other players ask questions trying to figure out which is which. You don’t have to play, but it’s actually quite fun, and a fascinating way to get to know your tablemates.

And between baked goods in the morning and big dinners in the evening, you can take breaks from your reading to walk the beach (To the Lighthouse! Past The Waves!) Yes, there is a Virginia Woolf room).

I should probably mention the Sylvia Beach Hotel may not be for everyone. It says so on the website. “When you walk up our garden path to the front door,” the website says, “the old building will give you a big hug or spit you out, depending on what really matters to you.” And it’s true. There is no wi-fi, no telephones in the rooms, no television. This is a place for people who love books, who like cozy and quirky and perhaps a little worn. People who are not allergic to cats (there are two).

But if you are one of those people, then you may feel like someone has built a hotel just for you. A place utterly delightful where you can settle in and relax to your heart’s content. Perhaps in this armchair in the corner of the Jane Austen room, with a view down the beach.

Or you could take a nap in the JK Rowling room, in a curtained bed under a broomstick and quiddich goggles, with wands on the wall and, in the opposite corner, a stuffed owl in a cage (Hedwig!).

If you are the sort of person that fits the Sylvia Beach Hotel, you might find yourself not wanting to leave (there are so many books still to be read). Apparently some guests reserve their next year’s visit on departure, so they can get their favorite room. I can understand this. I would like to be one of them.

Oh yes, Sylvia Beach Hotel. I will be back. Maybe I’ll see you there. I’ll be the one curled up in the corner of the library with a big novel and a contented smile on my face.

The Sylvia Beach Hotel
267 NW Cliff Street
Newport, OR 97365
888-795-8422


Tea & Cookies

Boston Cream Poke Cake

Boston Cream Poke CakeAfter making a gelatin poke cake and going on and about how I didn’t like the lime flavor, I moved on to the pudding variation.  Much better!  Now I’m officially a poke cake fan.  The scratch poke cake was really good, but the point of poke cake is to take advantage of various cake mix [...]
Cookie Madness

How to make Indian Rice

There are many ways to cook Indian rice, but this is a simple method I like. It was taught to me by my friend Meeta, back when we were in grad school. I had mentioned how interested I was in Indian cooking, and Meeta was kind enough to invite me over to make a few dishes and share some of the short cuts to making Indian food easy.

Of course, I was curious about the traditional methods. I hadn’t yet started writing about food then, but I have always been interested in how food acts as a vehicle for culture and traditions. When Meeta heard I wanted to know the old fashioned way of Indian cooking, she laughed.

“If you wanted to do it that way—I would have had to invite you over three days ago!” she said.

I don’t know if this way of cooking rice is traditional or not, all I know is that it’s good. The cumin adds a musky, savory hint to the rice, and the oil keeps the grains from sticking together. Apparently there is a different type of bay leaf grown in India, but the western type works okay as well.

All I know is that I can tuck away nearly an entire small pot of rice when it’s cooked this way. Thanks to Meeta, it’s my tradition now too.

1 1/2 tsp oil (canola or vegetable oil is fine, Meeta uses olive oil)
1 tsp cumin seeds
1 tbs chopped onion
1 bay leaf
generous pinch salt, or to taste
1 cup basmati rice
1 1/2 cup water

Soak the rice in water for 30 mins (I don’t usually do this, but plenty of recipe books recommend that you do), drain and rinse well.

In a small pot with a tight-fitting lid, add the oil and heat over medium high. Add the cumin seeds and onion and stir so they are evenly coated with oil. Wait until the cumin seeds begin to pop. Add the bay leaf and the rice and 1 1/2 cup of water. Add a pinch of salt. Cover and raise the heat until the water boils. Reduce heat and simmer until the rice has softened and is no longer chalky.


Tea & Cookies

Rajma: Indian Red Beans

I’m giving you guys two recipes today as part of our Indian cooking challenge, but before we dive in a little bit of business (or play). I’ve set up a Facebook page. So if any of you want to keep up with me there, I’ll be chatting about writing and food and travel and life, and posting links to things I find lovely. Come on over and join me if you’d like. It would be fun to see you.

And now, on with the show.

One of the things I’ve really been enjoying about Indian food is that it’s fairly simple. Sure, there are a ton of spices that might seem confusing (we’ll simplify those for you soon), but at the basis it’s not a complicated cuisine. There are no fussy French sauces that might break, or soufflés, or anything else that strikes terror into the heart of a novice cook. Sometimes Indian food is as simple as rice and beans.

So let’s get simple: rice and beans.

The rice you want is basmati, which is a thin, long-grained rice with a pleasant nutty aroma. You could go with brown basmati, if that suits you better and you can find it, but this is not a place for round Japanese sushi rice, or even jasmine rice from Thailand (though Jasmine would be the second choice if you can’t find Basmanti). Basmati is the rice that is grown in India, Bangladesh and Pakistan. It cooks up a little fluffy and doesn’t stick together (see how to cook Indian rice).

As for the beans, there is a wide variety. A good portion of India is traditionally vegetarian (though I read this may be changing), so they eat a lot of legumes. Various types of lentils (called dal) are common in Indian cooking, as well as chickpeas (called chana).

But today we are going to talk about kidney beans, and a dish called Rajma.

I’m embarrassed to say the first rajma I ever tasted came out of a packet. Rajma (also spelled rajmah) is a beloved dish from northern India, but my fist taste of it came from a foil packet purchased for a backpacking trip. It was fine, but it wasn’t until I read a comment on my friend Luisa’s blog, which led me to this site and a recipe for kidney beans simmered in a mixture of tomatoes and onions spiced with ginger and garam masala. I could imagine how good the tender beans would be and I couldn’t wait to make them.

I made them and they were good. So good I made them the next week. I have this idea (which may or may not be true) that rajma is like mac and cheese—solid comfort food, loved by children and adults alike. Perhaps someone who grew up eating rajma can confirm or dispel this idea for me. I’d love to hear.

Because that’s what rajma feels like—the beans toothsome, the sauce spiced just enough without being too fiery (at least the way I make it). It’s the sort of dish you want to eat on these days where it’s still cold and the grey skies haven’t yet lifted. I’ve made it often since the fall, I keep on craving it every few weeks.

The best part: it can be made quickly, with ingredients you most likely already have. So long as you keep your house stocked with onions, garlic, ginger, and some simple spices, Indian food (at least at the beginner levels) is not that complicated.

RAJMA: INDIAN RED BEANS
Adapted from My Food Blog by Arundathi
Serves two (though I have been tempted to eat the whole pot myself)

One medium onion, chopped (about 2 cups)
2 tbs vegetable or canola oil
2-3 cloves garlic, chopped finely or grated on a microplane
one-inch piece of ginger, peeled and chopped finely or grated (about 1 tablespoon)
2-3 fresh green chilis, seeded and chopped finely ( I never use these)
Three tomatoes, or two cups canned tomatoes plus their juice, chopped or ground in a food processor
1/4 tsp turmeric
1 tbs garam masala
1/4 tsp amchur powder made from dried mangos (I have yet to buy this so haven’t used it, it will give the dish a bit of tang)
One 15-oz can of kidney beans, or 1 1/2 cups of dried beans, soaked and cooked until soft
Salt to taste

In a medium pot or saucepan, heat the oil and sauté the onions over medium high heat until browned, about 15 minutes. Add the garlic and ginger and sauté another 2-3 minutes. Add the turmeric and garam masala, stir to distribute the spices, and continue sautéing 2-3 minutes until the spices become fragrant. Don’t let the mixture burn or brown.

Add the beans, either cooked or canned, along with two cups of warm water. Bring to a boil and reduce heat to a strong simmer. Cook ten minutes before adding the tomato, amchur powder (if using), and the salt. Simmer an additional 5-10 minutes before serving over rice or with roti or chapatti (Indian flatbread, like a tortilla).

NOTE: some recipes for rajma suggest mashing up a few of the beans in the later stages of cooking, to make a more uniform dish and to incorporate the spices (this also allows you to add more water if you like your rajma soupier). I tend not to do this because I love biting into the tender beans and popping the skin, but you may want to experiment and see how you prefer your rajma.


Tea & Cookies

Green Jell-O Poke CakeFor St. Patrick’s Day, I had what I thought was this great idea — a Jell-O poke cake with white cake mix and green gelatin. It was perfect! Sort of. And by sort of, I mean if you like the flavor of Carmex or maybe the flavor of what a newly cleaned bathroom would taste [...]
Cookie Madness

One Year Later

It was a year ago today that the earth shook off the coast of northern Japan and the waters rose up and life was never the same for the people who live there. So much has been lost: family members, homes, security, dreams. A year later I still have a hard time wrapping my head and heart around it. I cannot imagine what it has been like for those who have lived it. For those who continue to live it, every day.

On this anniversary of so much that was lost, I wanted to tell you about something hopeful. It is a new book from Elizabeth Andoh, Japanese cooking authority and author of books such as Washoku and Kansha. If you know anything about Japanese cuisine, you have probably come across her name.

Andoh was in her Tokyo kitchen when the earthquake struck a year ago. She did what she has learned to do—put on her emergency backpack and crouched in a doorway for protection. Tokyo was not hit hard that day, but other places were. Unspeakably hard.

In the days that followed, Andoh realized she wanted to do something to help. She devoted herself to a project that would commemorate the food of the Tohoku region of northeastern Japan and raise money for rebuilding.

The result is Kibo, an ebook to share the culinary treasures of this area of Japan that has survived so much, to tell the stories, and to raise money to continue rebuilding efforts. The name Kibo means “brimming with hope.”

I recently downloaded a copy of the book and it is filled with stories and recipes and photographic tutorials of how to assemble these Japanese dishes and what the ingredients look like. I’ve not had time to work all the way through the 237-page book, but what I’ve seen has impressed me. And made me hungry.

Today, on this commemoration day, perhaps you’ll consider buying a copy of Elizabeth Andoh’s new book—at .99 it’s an easy way to help, and a wonderful introduction to the food of this unique region. I think you will enjoy it. I know I am.

As one of the chefs interviewed in the book says, “What we need to do now is to simply serve good food to people, because I believe good food is vital to making people happy, giving them strength to move forward.”

There are other ways to help, of course, because the need continues.  Though it’s hard to even a fathom this, 325,000 survivors are still living in temporary housing today.

If you’ve been meaning to buy a copy of my fundraising book, Tales from High Mountain,
today would be a good time to do it. Also only .99, it features ten recipes and the story of my first few months of living in Japan, high in the mountains in a very traditional town. You can read the first chapter.

There are also nonprofit organizations you can choose to support. In addition to the Red Cross, you might consider Peace Winds Japan, an organization based in Japan that participates in humanitarian aide projects around the world. They’ve been helping since the first days of the tsunami. There are reports of their activities available on the website.

Another organization you might consider is Ashinaga, which focuses on providing emotional and financial support for children who have lost their parents. In Japan there are 200 children who lost both their parents to the tsunami, 1,200 lost one parent.

Here are a few more things I want to share with you. Hopeful things. These really touched my heart. You might enjoy them too.

The Portrait Project

Preserving Memories

Japan says Arigato (thank you) to the World

I say thank you, too. Hope you all had a good weekend.

 


Tea & Cookies

Penne with Roasted Asparagus

penne pastaI’ll post a dessert later, but I couldn’t resist sharing this pasta recipe. It’s healthy, perfect for spring, and looks quite pretty on the plate; though I do apologize for this picture. I’m not used to taking photos of food as a I cook it (with baking it’s more leisurely paced, with cooking I have [...]
Cookie Madness

Cooking Challenge: Indian Food

It’s grey and windy in Seattle today, a little bit of snow even. Time to stay indoors and stay warm. Are you ready for another cooking challenge? I am. This time we’re going to tackle Indian food.

I’ve been wanting to take on Indian food since last November, when my cookbook club picked Madhur Jaffrey’s first book, An Invitation to Indian Cooking, as our selection.

The day we met, people showed up with pots of curries and platters of naan bread. There was chai and mango lassis and rice and lentils and the kitchen smelled of cardamom. We sat around a big table and talked and laughed and it was the very best way to spend a lazy winter Sunday afternoon. Even since then, I’ve wanted to delve deeper into Indian food. Happily, a number of you guys want to as well.

This month I’m going to share with you some of the Indian food recipes I’ve been making and enjoying. We’re also going to talk about Indian spices and other ingredients, and where to find them. And because I’m not exactly an expert in these matters, I’m bringing in those more knowledgeable than I am. It’s going to be fun.

I’m going to intersperse the Indian posts with other content this month, so it doesn’t overwhelm the site, but you’ll get a post or two a week. And at the end of the month, I’m challenging myself to throw a little Indian food dinner party (part of my resolution towards becoming a better hostess). So stay tuned for that. I’m already scheming a menu. Maybe you want to join me?

To start, I’m going to tell you some of what I’ve learned about Indian food—not as an expert, because I certainly am not, but as a novice.

• Yes, there are a number of spices involved in Indian food, but you can make quite a lot with a basic handful, many of which you probably already have at home (more on that soon).

• Indian food doesn’t have to be that spicy. The best thing about making your own is you can decide how spicy to make a dish.

• The Indian food you make at home will probably taste miles better than anything you’ve had in a restaurant. It’s astounding sometimes.

• A lot of Indian dishes taste even better the next day. This has been a nice surprise.

But for today I’m going to leave you with a recipe for Baingan Bharta, a smoky roasted eggplant dish I love. This is one of the dishes I order in a new Indian restaurant, to test the quality. Sometimes it’s good, sometimes it’s a greasy mess. But the basis—roasted eggplant with onion, ginger, garlic, and spices—is delicious. I had never made it myself, so this is the dish I picked to make for cookbook club.

I’ve tweaked it a bit from the Madhur Jaffrey original. This book was her first, and I found the recipe writing to be lacking a bit. I’ve tried to clarify the instruction. I hope you like it as much as I do.

Other Indian Recipes on the Site:
Saag Paneer (spinach and cheese)
Easy Orange Lentil Dal

BAINGAN BHARTA: Roasted Eggplant
Serves 4-6 as a side dish

2 medium eggplants, long and thin is best, not too round
1 medium onion, peeled and chopped (roughly 2 cups)
1 piece fresh ginger, about 1 inch square
2 cloves garlic, peeled and chopped
5 tbs vegetable  or canola oil
½ tsp ground turmeric
½ hot green chili, finely chopped (optional). Can use jalapeno, anaheim, or these green chilies that are traditional in Indian cooking
1 tbs chopped cilantro, reserve a little for garnish
2 medium canned tomatoes, coarsely chopped, plus 1 cup of the juice from the can OR three medium tomatoes (ideally peeled) if in season
¾ to 1 tsp salt
1 tsp lemon juice
1 tsp garam masala

Roast eggplant until charred on all sides. I do this on a glass-topped electric stove, but you can do it over a gas flame, on a barbecue grill, or in a hot oven. You want the outer skin to char and the insides to become soft, and ideally you want to avoid piercing the skin, as it becomes messy and hard to turn. This is a job for tongs used gently. You also want to make sure you have fairly long and thin eggplant, so the flesh cooks through. The chunky round eggplant on the left stayed raw on the inside.

The eggplant will become soft and charred and hard to turn. This is okay. The whole process will take 20 to 25 minutes. When the eggplant is done, you can either peel the charred skin off under cold running water, or cut the eggplant in two from top to bottom and scoop out the insides (I peel mine). Chop the eggplant flesh coarsely and put in a strainer or bowl to sit and drain. Remove as much water as possible.

Put onion, garlic, ginger in food processor or blender with 3 tbs water and blend until smooth. Heat skillet over medium heat and add oil. Pour the onion paste in and add turmeric. Fry this mixture, stirring frequently, for about ten minutes (the recipe says it turns brown after about five minutes, but I didn’t find this to be the case).

Add the green chili and the cilantro to the onion mixture and cook for one minute before adding the tomatoes. Lower the flame and cook for ten minutes, stirring occasionally. Add the chopped eggplant, raise the flame and cook ten to fifteen minutes, seasoning with salt, lemon juice, and garam masala.

Serve warm, sprinkled with chopped cilantro. I like this with a dollop of yogurt or raita, on top of rice or with chapati or roti of some sort.


Tea & Cookies

Tiramisu

tiramisuWe celebrated Michelangelo’s birthday yesterday by having tiramisu for dessert. But rather than the tiramisu I usually make, White Russian Tiramisu from Cooking Light, I tried a slightly richer version from Gourmet. All in all, we liked it, though it did need a good 6 hour chill to firm up and develop. The original amount [...]
Cookie Madness

Happy Birthday Michelangelo

oreo cheesecakesHappy Birthday, Michelangelo! Born on March 6, 1475, Michelangelo’s best known work includes the Sistine Chapel, The David and the Pietà.   He shares his birthday with The Oreo. Born in 1912, the Oreo’s best known work includes the Double Stuff, the Cool Mint Creme and The Golden Oreo. Celebrate both occasions with an Italian dinner [...]
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