the arugula files

I Like Dungeness Crabs Better than Blue Crabs

There, I said it.  It's true.  I like Pacific Northwest Dungeness crabs better than Maryland Blue crabs.  Now let me be clear, this preference only applies to whole steamed crabs, not crabcakes, which, I think, are better made with the meat from Blue crabs.  This epiphany - that Dungeness reign supreme - came during a recent trip to Seattle.  My friend Kim and I were strolling through Pike Market, looking for something borderline healthy to snack on, when we saw a little counter and a sign that read "only cooked crabs in the market."  Sign me up.

Delancey in Seattle

I've been reading Molly Wizenberg's blog for quite some time, and when she and her husband, Brandon, opened up a small brick-oven pizza in Seattle's Ballard neighborhood, I read all about their trials and tribulations.  Getting to watch their project develop from scratch made me eager to visit.  A recent work trip to Seattle with a little free time at night meant I could, finally, taste some of the nibbles I've been reading so much about. 

Delancey's menu offers a handful of salads, pizzas, and desserts that demonstrate the art of simple food. Three dishes whispered "order me, order me, order me": the house-made fennel sausage pizza, chioggio beet salad, and meyer lemon budino (I looked it up, that's Italian for "pudding").  Before I tell you about what we actually ordered, let me say that Delancey is tiny and VERY popular--too popular for it's own good.  It was a Wednesday night around 7:00 and we had to wait for an hour to be seated.  Thankfully, there's a great neighborhood bar across the street that serves tasty guacamole and chips.  If I could remember the name of the place, I would give them a shout out because the bartender took care of us.

Pho Bac in Seattle

I'm in Seattle for work for the rest of the week. Today, on break from my conference at the Washington Convention Center, I walked a mile to the "international district," and feasted on steak pho and vermicelli noodles with shrimp and crispy shallots. Besides the joy of getting outside and having lunch with an old friend, it was the best pho and noodles of my life. Fresh, flavorful, and inexpensive to boot. Mark it on the must-eat list for Seattle.  

p.s. posted from my iPhone! Arugula files 2.0!

Peruvian Potatoes with Thyme and Crispy Shallots

This dish includes a secret ingredient.  Is it the purple potatoes?  Nope. It's the shallots, which after an hour in the stove become crispy and delicious.  In fact, the original recipe, published in Every Day Food, called for russet potatoes, and, I have to admit, I think this dish would have been better served by russets, a solid standby, instead of these pretty peruvians.  Unfortunately, these waxy potatoes didn't get as crispy as I wanted.  The shallots, however, put the C in crispy and the D in delicious.  So much so that I am having day dreams about where else I could use them.  To top off soup?  Certainly.  Salads?  definitely.  Ice Cream? Probably not. 

Seared Radicchio with Shaved Parmesan

Move over cabbage, here comes radicchio, your better looking counterpart.  Raddichio, which is not lettuce, but an Italian chicory or leaf vegetable, is related to arugula, chard, endive, and kale, among others.  Whomever it's related to, it's slightly bitter and needs a little bit more attention than cabbage or our favorite: arugula.  After marinating chunks of radicchio in oil and salt, it's ready for a quick sear.  Add a sprinkle of parmesan a touch of salt and pepper and you have a tasty and often overlooked side dish.