Today OCD and Candy and I were downtown for gelato, but got waylaid by waffles. From the outside, Sweet Iron looks like a swanky nightclub. Inside, everything is so clean and shiny and streamlined that we at first suspected it might be a chain (we asked, and it's not). I'm not a fan of the aesthetics of swanky nightclubs or slick corporate cafes, but I am a fan of Sweet Iron's delicious Belgium waffles.
It's immediately clear that a lot of thought has gone into these waffles. We tried a special, The Prosciutto, which was drizzled in crème fraiche, piled high with chopped prosciutto, and garnished with minced green onions. Being a fan of salty meats and rich dairy products, I assumed that the garnishes would demand most of my attention, but surprisingly, the waffle itself took center stage. Thick and dense, Sweet Iron waffles have a pleasing texture that is accentuated by the light crunch of caramelized pearled sugar (imported from Belgium). Definitely a meal in itself, and a good deal at 5.99, especially when you consider that Sweet Iron uses fresh ingredients and buys local and organic when possible. I also sampled the Ice Cream Waffle, which was topped with a veritable ice cream sundae, including Lopez Island Creamery  ice cream, delicate whipped cream, chocolate sauce, and sour cherry compote. For 5.99 you get ice cream, and a meal-sized waffle. I’m definitely down with the idea of eating a meal that also happens to include ice cream and whipped cream. We didn’t try the Classic Waffle, but it’s only 2.99 and you can get its chocolate dipped brethren for 3.49. I will be returning.

Also, I’m probably selling the aesthetics of the joint short—I should mention that it has nice high ceilings and there were fresh yellow and red tulips on each table.

You can read The Stranger’s interview with the owners here.

I am not a chocolate person. Which isn't to say that I don't consume chocolate. I often have a piece of chocolate after dinner, I enjoy a mocha now and then, and my favorite Gelato is definitely the Aztec Chocolate at Royal Grinders in Fremont. But in the realm of the chocolate fanatic, this is nothing. I have never used the word 'orgasmic' to describe chocolate, and I certainly would not (for various reasons) use the word 'chocoholic' to describe myself. I have friends who could compose symphonies about Cadbury mini eggs and a roommate who eschews bars that aren't 'at least 85% cacao'. These people are serious about chocolate. I am not. I eat chocolate lackadaisically, if someone happens to put it in front of me.

Which is exactly why I bit into a CoconutMacaroon Dark Chocolate Truffle Bar, a thank you gift from my ridiculously thoughtful friend Jill. Evidently her thoughtfulness goes deep. This was, without question, the most delicious chocolate bar I have ever eaten. I usually find coconut candies to be a bit woody, but the coconut in question was whipped into the chocolate to create a dark, silky consistency that, in my humble non-expert opinion, is the next best thing to sliding between satin sheets in the tropical cabana of your dreams. And the bright crunches of sea salt expertly extend my metaphor. Seriously. Eat it.

I didn't grow up eating beef stew (it wasn't exotic enough for my Dad's tastes), but I've developed a liking for it in my advanced old age, and I've been perfecting this recipe for awhile. I get a great deal on quality stew meat from my butcher in Pike Place market, and I vary the included vegetables depending on the season.

Adding vegetables such as carrots and celery twice during the cooking process (once at the outset, and again 15 minutes before serving) gives the dish a more complex flavor and texture: the long-cooked vegetables thicken the consistency and provide a mellow base note; the vegetables tossed in toward the finish give fresh bursts of color, crunch, and flavor. (Adding cabbage, greens, carrots, and celery 15 minutes before serving also ups the stew's nutritional content.) Naturally (and this is the great thing about stews, I think) the ingredients can be varied or minimized, depending on what you have on hand. I generally cook the day before serving (as described below). It's not necessary (obviously), but it definitely improves the flavor.

You will need:
3+ quarts of stock or water
2 lbs of beef stew meat
1/2 cup of flour
3 tablespoons of olive oil or bacon grease
1/8 cup of wine (both red and white work; sherry is also good)
1 onion (coarsely chopped)
1/2 leek (green and white portions, chopped) (optional)
1 tablespoon of fresh garlic or onion chives (chopped) (optional)
5 cloves of garlic (chopped)
2 turnips (chopped)
3-4 potatoes (chopped)
3 stalks of celery (diced)
3-4 mushrooms (chopped) (optional)
2 carrots (diced)
1 tomato (when in season)
1 cup of seasonal greens such as kale (optional)
1/4 cup of cabbage (optional)
1/2 cup of corn (fresh or frozen)
1/4 cup of parsley (diced)
1/2 serrano chile (optional)
2 teaspoons of Marjoram
3 teaspoons of smoked paprika (regular paprika will do, but smoked is better)
2 teaspoons of coarse black pepper
sea salt to taste

Serves 6

1. Mix flour, 1 teaspoon of pepper, 1 teaspoon of paprika, and salt in a bowl. 2. Dredge stew meat in mixture.
3. Heat olive oil or bacon grease in a large pot (preferably cast iron).
4. Brown meat in oil.
5. Temporarily remove meat.
6. Add the onion, leeks, potatoes, thyme, salt, chile, the rest of the paprika and pepper, 1 tablespoon of stock or water, and wine.
7. Cook until the onions are translucent.
8. Add corn, 1 carrot, 1 stalk of celery, Marjoram, garlic, turnips,
and mushrooms.
9. Add the rest of the stock or water and bring to a boil.
10. Add browned meat. Turn down to simmer and cook for 3-6 hours.
11. Turn off and allow to sit, preferably over night. (optional)
12. Resume cooking for 40 minutes.
13. Add cabbage, greens, parsley, chives, and the remaining celery and carrots.
14. Simmer for 15 minutes.
15. Salt to taste. Serve. (It's good with grated sharp cheddar or Parmesan or both.)