Food & Culture
Comfort Food: One Pot Stews, Curries and Porridges
The heady scent of a hearty one-pot stew, slowly stirred and simmered in the kitchen, is one of the
By Lorna Yee December 14, 2010
A delicious, hearty gumbo starts with a dark roux. Where Ya At Matt, new to the mobile-food-truck scene, goes it one better by making its own andouille sausage for this classic Creole treat ($8). The recipe hails from chef Matt Lewis’ Aunt Rose, and is a thick, rich, tomato-based stew that sings with the flavors of onions, diced green peppers and okra. Chunks of moist, dark-meat chicken and rice add heft. One serving is almost enough for two.
Gazing out onto the bobbing boats at Elliott Bay Marina is certainly one of the more picturesque views you’ll find in Seattle. This experience is made even more pleasant with a big helping of Maggie Bluffs’ signature chili ($5.59/cup; $6.99/bowl). Rich with chunks of prime rib and slow-cooked beans, it comes dolloped with a cold, tangy mound of sour cream and shredded cheddar for mixing. House-made tortilla chips provide the requisite crunch.
There are few sights more arresting than a copper katori piled high with Ballard fave India Bistro’s lamb roghan josh ($11.95), bookended by a basket of bubbled naan. Generous with fall-apart chunks of lamb coated in a velvety yogurt, tomato, ginger and onion sauce, and accented with a spice merchant’s trove of wares, this is our pick for the most savory stew in the city.
The International District serves as an oasis for lovers of this Chinese rice porridge, with Mike’s Noodle House offering up the smoothest, creamiest bowls (our favorite is pork) for about $5. (Don’t forget a side of the airy, greaseless you tiao—savory Chinese doughnuts—for dipping.)