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Dot’s Delicatessen – Seattle, WA

April 2, 2012
American, Deli, Seattle
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Dot’s Delicatessen – Seattle, WA

My husband has been raving about this place for a while now so I finally joined him for lunch the other afternoon.  What a great spot!  Not only can you count on getting one of the best sandwiches in town here but you can buy their homemade sausages, patés, locals meats and condiments here.  It’s a one stop shop for lunch and dinner:)

My husband’s go to is the Reuben (which is pretty fabulous I have to say) but I decided to venture out and get one of their specials that day – the Grass Fed Patty Melt with melted gruyére, sautéed onions and mushrooms, and dijon on sourdough bread.  Wow…was that good or what!  Rich, yes but definitely not something I eat on a regular basis so the splurge didn’t feel that crazy.  The poutine on the other hand…:)  The gravy was some of the best…perfectly smooth, the flavors were spot on and it coated the fries just right.  And what’s poutine without Beecher’s cheese curds?

I plan on visiting this place many more times in the future and I look forward to taking home some of their sausages for summer BBQ’s.  I’d also like to try Dot’s for dinner one of these nights.  Stay tuned!

The Grass Fed Patty Melt…it was everything you would hope it to be:)  I especially loved the dijon on it.

Poutine with Beecher’s cheese curds.  How can you go wrong with that?!

I had to get a little green in my lunch seeing that the rest of it consisted of meat, bread, cheese and potatoes:)

The Reuben!

Recipe – Beef Stroganoff

January 23, 2012
Recipe
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Beef Stroganoff

I have to admit I’ve only made this recipe a couple of times but every time I love it and can’t wait to eat it again.  It’s meaty and comforting all the while slightly refreshing from the the lemon and créme fraiche.  I always serve it over buttered noodles but rice would be just as great.

Ingredients:

  • 3 Tbs. olive oil
  • 1 1/2 lb. top sirloin, cut into thin strips about 1
    inch wide and 2 inches long
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. unsalted butter
  • 3 leeks, white and light green portions only,
    cleaned and finely chopped
  • 1 lb. cremini mushrooms, brushed clean and
    sliced
  • 1 Tbs. tomato paste
  • 2 Tbs. all-purpose flour
  • 2 1/4 cups beef stock
  • 1/3 cup crème fraîche
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice
  • Finely chopped fresh flat-leaf parsley for garnish
In a large fry pan over high heat, warm 1 Tbs. of the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef strips (do not overcrowd the pan) and sauté until nicely browned but still a little pinkish on both sides, about 1 minute per side. Transfer to a bowl. Repeat with 1 Tbs. of the oil and the remaining meat.

In the same pan over medium heat, melt the butter with the remaining 1 Tbs. oil. Add the leeks and sauté until softened and lightly browned, about 5 minutes. Add the mushrooms and sauté until nicely browned, about 5 minutes more. Season with salt and pepper.Stir in the tomato paste and cook until blended in, about 1 minute. Sprinkle the flour over the vegetables and stir to incorporate. Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Boil for 1 minute, then reduce the heat to medium. Add the crème fraîche, mustard and lemon juice and cook for 1 minute more to allow the flavors to blend. Taste and adjust the seasonings.Return the meat and any accumulated juices to the pan and cook just until the beef is heated through, about 2 minutes. Garnish with parsley and serve immediately.

Serving Tip: Stroganoff, though not technically a braise, has a similar consistency when finished. It is traditionally served over wide egg noodles.