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Our Norwegian Culinary Adventure

Our Norwegian Culinary Adventure

There is a lot we love about traveling: people, scenery, and of course food. Eating is one of our favorite ways to experience new places, including our recent trip to Norway. We enjoyed the culinary journey so much that Tove even wrote an article for America’s only Norwegian newspaper, The Norwegian American. Tove taking a break from fancy meals to enjoy pølse in Olso In the article, Tove shares our in-depth dining experiences from the beginning of our trip in Bergen to the end of our vacation in Oslo. And there’s even a shoutout to our favorite beer bar included. In other words, she has all the bases covered from food to drink. Click here to read Tove’s article Eating My Way Through Bergen and Oslo. The clear takeaway: Norway sets itself apart from other European countries for fresh seafood and vegetables. And Norwegians have great respect for the goods they catch, grow, forage, etc. It was a true pleasure to experience that first-hand and it left us only...

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South Town Pie | Delicious Seattle Pizza

South Town Pie | Delicious Seattle Pizza

When your favorite Seattle chef opens a pizza joint, you immediately rush out to try it. That’s exactly why we quickly found our way into South Town Pie. It’s the new venture by former LloydMartin chef Sam Crannell and restauranteurs Rob Coburn and Paige Crandall of El Camino. South Town Pie is located in the upstart neighborhood of South Park (map), and it serves awesome pizza by the slice or the whole 18-inch pie. We actually discussed the pizza crust with Crannell a few months ago, and he explained the science behind it. Think of mad scientists in a lab. They spent months perfecting their pies, and they seriously hit a home run. Before you judge us, I’ll say it upfront: Tove and I ordered way too much food. But it was hard to choose with so many great options on the menu. We ordered the fresh mozzarella to start, followed by a slice of the sausage pizza (the sausage is made in-house and it’s incredible) and Kauai pizza,...

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Isernio’s Sausage with Acorn Squash and Onions Recipe

Isernio’s Sausage with Acorn Squash and Onions Recipe

We love to try different restaurants around Seattle, but we also really enjoy cooking at home. This delicious dinner is a play off of a Martha Stewart Living recipe we love. Instead of using uncooked Italian sausage, we tried fully cooked Isernio’s sausage – a local company from Kent. Isernio’s offers three different types of fully cooked sausages: Sweet Italian Chicken with Parmesan, Apple Chicken, and Caprese Chicken with Mozzarella, Basil & Sun Dried Tomato. For this tasty recipe, we used Isernio’s Sweet Italian Chicken with Parmesan, which is made with fennel, sweet bell peppers, and shreds of Parmesan cheese. Isernio’s Sausage with Acorn Squash and Onions One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and MoreHow Much Time 10 minutes prep 30 minutes total What You Need 1 package Isernio’s Sweet Italian Chicken with Parmesan sausage (four sausages) 1 acorn squash, halved, seeded, and cut into 1/2 inch thick slices 1 red onion, cut into 1/4 inch wedges 3 tablespoons olive oil Coarse salt and freshly ground...

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Isernio’s Fully Cooked Chicken Sausage

Isernio’s Fully Cooked Chicken Sausage

We’re all looking for ways to make life easier, right? I’m especially slow in the kitchen, so any assist I can get is helpful. That’s why I really enjoyed experimenting with Isernio’s fully cooked chicken sausages. We were recently contacted by Isernio’s – a local company from Kent – to try their new fully cooked chicken sausages. There are three different types: Sweet Italian Chicken with Parmesan Cheese, Caprese Chicken with Mozzarella, Basil & Sun Dried Tomato, and Chicken Apple. All flavors use chicken that is raised with no antibiotics, 100% vegetarian fed, and certified humanely raised and handled. Since the sausages come fully cooked, they are extremely easy to use and it helps save a bunch of time. It’s so simple, we actually tried three different preparations and recipes in a single week. We added the Sweet Italian Chicken with Parmesan Cheese to one of our favorite recipes (that usually asks for raw sausage). We simply roasted the sausages with the other ingredients to heat them up for serving....

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Trailbend Taproom | Beer and Eats in Ballard

Trailbend Taproom | Beer and Eats in Ballard

We love beer. It’s one of our favorite things. We try different beers, we talk about beers, and we like checking out breweries and beer bars. That’s why Trailbend Taproom is a welcome addition to the Seattle beer scene in Ballard. There are 42 constantly rotating taps at Trailbend Taproom, which is located in the Ballard brewery district (map). There are local, national, and international brews on the menu. You can find anything from stouts to IPAs to ciders. If you want to know exactly what they have going, click here to see what’s on draft. The beer list is updated daily. While many beer bars only serve snacks, invite food trucks, or allow you to order in, Trailbend Taproom serves a full menu of food. With a wood-fired oven, pizza is the restaurant’s highlight. They have traditional pizzas and “Trailbend pizzas,” including the Palisade (zucchini, red onion, chevre, and oregano) and Enigma (egg, lemony arugula, pecorino, prosciutto, and pistachios). There are also sandwiches, salads, and bites coming out of the kitchen...

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Piroshky Piroshky Bakery | A Pike Place Market Favorite

Piroshky Piroshky Bakery | A Pike Place Market Favorite

When you step behind the counter at Piroshky Piroshky Bakery in Pike Place Market, it’s like a well-coordinated dance. Workers are gracefully dipping and dodging each other through the crammed 300-square-foot space. Some are hoisting hot trays, others are rolling dough at a work station, while even more are chopping fresh fruits and vegetables. The only thing in the way on this “slow” day in October is me, standing in the middle of the work space with my camera. “Heads up!” and “Behind you!” are just a couple of warnings I hear. People are buzzing all around me, forcing me to keep my head on a swivel. They tell me it’s even crazier behind-the-scenes during the peak summer season. I can only imagine the organized chaos, because it’s already hard for me to understand how they survive. But that’s what happens when you’re committed to fresh, handmade products like Piroshky Piroshky. If piroshky sits in the case for two to three hours, they’re tossed aside and a new batch is moved in....

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