Coho Cafe

We had dinner at Coho Cafe tonight (I had a coupon). It’s really one of my favorite local restaurants simply because they have one of the best sliders (kalbi pork sliders). Good food, great ambiance, despite that it gets really busy most of the time the servers are quick and attentive to their customers.

bacon wrapped jalopeno peppers stuffed with goat cheese
dungeness crab,wasabi avocado tower
Pork Tacos
pork sliders

Cypress Lounge and Wine Bar@ Westin Bellevue!

Last Friday Night Hubby and I wanted to check out a happy hour place in Bellevue that we’ve never been to.  We decided to go to Cypress Lounge inside Westin Hotel in Bellevue.  The place was cozy, generous amounts of food (cheap too!), but the service was a little slow during our time, maybe because it was Friday evening and the place was packed.  All in all, it was a great place for Happy Hour with my Hubs:)

TOGARASHI CITRUS & SESAME CRUSTED AHI* seared & served with pickled ginger, wasabi and soy sauce.
CRISPY CHICKEN WINGS with celery spears, bleu cheese and a “fiery” dipping sauce on the side.
NORTHWEST CHEESE PLATE rotating selection of regional cheeses and accompaniments.
CYPRESS MINI BURGERS* a duet of kobe burgers grilled with bleu cheese, portobello mushroom and a side of bbq sauce.
WIW:ZARA top,hollister jeans,talbots shoes,LV bag

Barefoot Contessa

This weekend the Barefoot Contessa visited Seattle and I just had to see and hear what she’s going to say.  I’ve always been a fan of her cooking and kitchen.  She is what I expected in person ( I think I’ve seen all her TV episodes).  She is warm, sincere, gracious and funny!  I totally enjoyed the event despite being alone and no one to share the excitement with:).  I didn’t get any decent pics from the event because it’s hard to get pics alone.  Anyways, I’m thinking of getting all her cookbooks (she’s got 8!).  I have two of her cookbooks, and my Hubby gave the consent already that I can have all her books:) Thanks Ga! I want me some INA!!!

yay, so excited!
before the show..
that’s me in the purple shirt,approaching the Barefoot Contessa
we had sushi after my Ina event!!I think Hubby is sick of me talking about Ina the whole day yesterday..
fatty salmon..

Chicken Stock

I made chicken stock earlier this week using our crockpot. I’ve made this recipe twice already and this stock is really good, so flavorful.  If I can help it, I will probably use homemade chicken stock/broth in my cooking.  It’s such an easier and healthier version compared to “Swanson”.  The recipe is from Ina Garten, my favorite Barefoot Contessa.  I think I’ve seen all of her T.V. episodes.  I love her!  Her recipe used the stove top while I did mine using our crockpot.

8 hours;low
refrigerated so I can remove the fat before putting the stock in the freezer
to the freezer they go!

Chicken Stock (adapted from Ina Garten;


  • 3 (5-pound) roasting chickens
  • 3 large yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns


Place the chickens, onions, carrotsceleryparsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Chicken Tandoori

I’ve made this dish a couple of times now.  It’s delicious and easy (my kind of dish).  The spices smelled so good. My Husband really likes Indian food, and I’m not a big fan but with this dish I totally enjoyed it.  I will likely cook this again soon!  I made a simple salad to go with our meal, and Hubby made dessert (banana split!).

spring mix salad with raspberry,blue cheese,almonds
split with caramelized pineapple

Chicken Tandoori (


  • 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
  • Juice of 1 lemon
  • Kosher salt
  • 1/2 cup plus 2 tablespoons plain yogurt
  • 1 tablespoon vegetable oil
  • 1/2 small red onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and roughly chopped
  • 4 teaspoons tomato paste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 3/4 teaspoons hot paprika
  • 2 tablespoons chopped fresh cilantro
  • Cooked rice, for serving (optional)


Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Clams in garlic with white wine and tomatoes!

It’s been a while since we made this at home.  I don’t know why we hardly prepare clams when they’re so easy to fix.  I usually order this dish in my favorite local restaurant. We love the garlicky broth and how simple this dish is!


Clams in Garlic with White Wine and Tomatoes (adapted from

2 tablespoon extra virgin olive oil (or butter)
4 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/2 cup dry white wine
1 lb littleneck clams (or Manila clams or small clams of your choice)

To the pan, add butter,garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
Sprinkle with parsley.
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.