Eternal Searches

Is there a food that you remember from your past that you keep looking for again in your travels? Doughnuts are mine. I remember a doughnut from my childhood that I can’t find again. It’s really crispy on the outside, lightly glazed (i.e. not white, goopy glaze) and very light and airy on the inside. I came close in Hawaii...but "close" is not "IT!" Most doughnuts to me are too heavy, not crispy enough(not even freshly fried Krispy Kremes!!) and have too much goopy glaze. I’ve gotten to the point where I can look at the doughnut and see if it’s even close to what I’m seeking or not. The search goes on. . . so if YOU know of the perfect doughnut somewhere, please share the info~PLEASE! PLEASE! PLEASE!

At one of our last cookbook club dinners, we were talking about another eternal search of mine…it’s the New Orleans, Cafe Du Monde Beignet (what can I say, I love doughnuts!). Again, crispy on the outside, airy and hole-ly inside with a dusting of powdered sugar. Many of us have tried the Cafe Du Monde Beignet mix only to be disappointed in the result…definitely not the same! Many restaurants put beignets on their menu and EVERY time I get suckered in and order it, hoping to find that elusive replica without flying to New Orleans! Well, GOOD NEWS! I have found a beignet that equals or possibly surpasses the Cafe Du Monde Beignet. BAD NEWS. . .it’s not close either but somewhere we go much more often than New Orleans. Rovers restaurant in Seattle, Washington prepares a brunch that always (or at least that’s what the chef/owner’s wife, Kathy, told me) has beignets on the menu. You only get two but OMG, pure ecstasy! Actually, the whole meal was fabulous and if you are going to Seattle, and are a foodie, you must try this place. The presentations were so beautiful that I took photos of the dishes that we tried. The brunch is not a buffet, needless to say, and the cuisine is Northwest with Pacific Rim influences. Use a GPS to find it because it is in a neighborhood rather than downtown Seattle. Thierry Rautureau is the James Beard Award-winning chef/owner and if you go to the website, you’ll see an icon of a hat. . .yes, a hat. And when you go to the restaurant, Thierry is wearing that hat and is known as the “Chef in the Hat.” He has published a cookbook called Rovers but he published it before he started serving brunch so the beignet recipe is not in it (believe me, I checked!)

I ordered Spot Prawns because whenever I can get them, I order them. They are the most succulent and sweetest prawns~I just love them! They were presented with pickled vegetables, Japanese style, with a pea puree. Just look at this presentation! It is so artistic! They were as delicious as they looked. Bill ordered the Foie gras served with apricot chutney, honey and a cherry, prepared to perfection with a glass of sauternes. It was a healthy (or maybe I should say unhealthy?) sized piece of foie gras, along with the sauternes, was truly decadent. Then came two beignets that I ordered…graciously sharing one with Bill (I could have eaten both of them by all myself!!) They were served with a blueberry compote and Chantilly. “Imagine my surprise” when I bit into my beignet…I think I actually groaned!! I had found my source for beignets!! Hallelujah!

My main course was Two Poached Eggs atop Braised Pork Belly, Sauteed Spinach and Harissa Hollandaise on toasted slices of baguette. I didn’t think I could finish both eggs but my plate was shiningly empty by the end of the meal. I didn’t have wine with the meal but did order a glass of their fresh squeezed orange juice…don’t you just love really fresh squeezed OJ?

Bill was served a Vegetable Omelette that was also a perfection, topped with herbed goat cheese with a side of potatoes and caramelized onions. Omelettes, although we get them all the time in restaurants are rarely prepared well. The eggs are usually too dry. But this omelette was truly perfect! He had ordered the omelette with pork belly and spinach but the vegetable omelette was so good that he didn’t send it back to the kitchen. Our server noted the error and brought a side dish of smoked pork loin for Bill, as an appeasement. The service, besides this one glitch, was very good. So to make a long story short, make a reservation on opentable.com the next time you go to Seattle.

Bon appétit!