Nopa Part 4

Post-birthday dinner at Nopa was outstanding no doubt.

We went early enough to snag the bar or communal table seats of our choice. I ordered a glass of Angel's Take: rittenhouse rye, pear liqueur, dolin dry. We started with Fish and Chips, which I've never had before and the fish was really good.

I've been trying to get different dishes at Nopa but the one dish that was memorable from the first time that I went a year ago was the Toasted Quinoa with Smoked Trout and I just had to have it again. Still delicious. We also ordered the Flatbread of bacon, caramelized onion, apple, and cheddar and while I don't like pizza, this flatbread I can get behind. We also shared the Grass Fed Hamburger with gruyere and fries. The couple across from us raved about the rabbit dish so I want to come back to try that... I hope Nopa doesn't get rotate the rabbit out of their dinner menu any time soon...

Toasted Quinoa with Smoked Trout, Roe, Hazelnuts, and Blood Orange

Flatbread of Bacon, Caramelized Onion, Apple, and Cheddar

Grass Fed Hamburger with Gruyere Cheese and Pickled Onions; French Fries

Domo Sushi Part 2

Back at Domo Sushi for round dos. Such a tiny restaurant but the bar seating makes it perfect for two and I actually like to people watch while facing out the window. I missed sushi lots and was so happy with what we ordered.

We ordered two rolls off the specials board that seemed new and interesting: Wiki Wiki Roll (tempura shitake mushrooms, cucumber, and avocado topped with seared butterfish) and Alpha Roll (unagi, mango, and avocado topped with spicy tuna and pickled jalapeños).

We also got albacore nigiri, salmon belly nigiri, and uni nigiri.

I heart uni so much.

The Corner Store Part 4

Back again to The Corner Store!

I was at a loss of where to go for dinner on my birthday and didn't make any reservations. I wanted something simple, low-key, comforting, yet something new.

I ordered the scallops dish because it's been so long since I've had scallops or seafood in general. I liked the farro but the curry broth was too salty. My friend ordered the Winter Salad which was sprinkled with potato chips! She also got the Tomato Bucatini which was really good. The butterscotch pudding was a fantastic decision by my friend and the staff was so nice as to put in a lit candle for me. 

Dayboat Scallops: farro, sunchoke, shimeji mushroom, curry broth

California via Herschel Supply

These photos from Herschel Supply are gorgeous. I want to do a California slash Pacific Northwest trip so badly.

Recipe: Curried Chicken with Coconut Rice

Obsessed with coconut everything lately, I had my eyes set on making this dish. It turned out well and the mild flavor of the coconut worked well with the chicken and rice. I subbed red chili pepper flakes for the original recipe's cayenne pepper which made my result so so so so very spicy. No problem though but just a forewarning to be careful with the heat.

Curried Chicken with Coconut Rice
Adapted from Shutterbean
Serves 8

Ingredients
8 chicken breast tenders
4 tsp curry powder
½ tsp chili flakes
1½ tsp salt
1 tbsp vegetable oil
5 garlic cloves, minced
3 tbsp fresh ginger, minced
1 medium yellow onion, diced small
2 tbsp tomato paste
2 cups brown rice, rinsed
1 can unsweetened light coconut milk
fresh cilantro leaves, for serving

Instructions
Preheat oven to 350 degrees, with rack in lower third.
Toss chicken with curry powder, chili flakes, and salt.
In a large French oven, heat 2 tsp oil over high.
Cook chicken until browned on all sides, about 12 minutes total. Transfer to large plate.
Reduce heat to medium and add 1 tsp each salt and oil, garlic, ginger, and onion.
Cook, stirring, and scraping up browned bits with a spoon, until onion is translucent, ~6 minutes.
Stir in tomato paste and cook 1 minute.
Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil.
Arrange chicken in pot, cover, and transfer to oven.
Bake until chicken is cooked through and liquid is absorbed, about 20 minutes.
Sprinkle with cilantro and serve.

Mission Beach Cafe

Wow, what a wait! Came here for brunch on a Monday holiday and was so surprised by how long the wait was, just pages and pages of names. Eventually we got a table and I ordered the Wild Mushroom Benedict. The truffle mornay sauce was very rich and I'd forgotten how amazing poached eggs are when the yolk just oozes out. Good brunch but I despise waiting for breakfast or brunch anywhere other than Nopa. The panda on the latte was a cute touch though.

Wild Mushroom Benedict with spinach, caramelized onions, truffle mornay sauce; roasted potatoes

Recipe: Smashed Chickpea & Avocado Salad Sandwich

This smash is a twist on the classic Avocado Toast. A friend was telling me about it and I just had to make it. I looked up a recipe to see what the ratio of ingredients were but I think everything about salad is instinctual. Dare I say I might actually like the addition of chickpeas to the classic Avocado Toast more? The salad also makes a great dip with crackers or pita chips. So simple, fresh, and delicious, give it a try!

Smashed Chickpea & Avocado Salad Sandwich
Inspired by Two Peas and Their Pod
Serves 3-4

Ingredients
1 can chickpeas, rinsed and drained
1 large avocado
fresh cilantro, chopped
Juice from 1 lemon
salt and pepper
Bread of choice
Pinch red pepper chili flakes

Instructions
In a medium bowl, use a fork to smash the chickpeas and avocado together.
Add in cilantro and lemon juice. Season with salt and pepper, to taste.
Spread salad on bread and top with a pinch of red pepper chili flakes.
Serve immediately.