Devouring DC

I've Moved!

2011-01-19T01:54:00.004-05:00

So, many of you know, I've moved- in more than one sense. I've moved across the country to San Francisco so I feel that I must move my blog as well. It seems like I'm a bit of a poser if I keep posting about DC when I don't live there anymore.

So, that being said, I've started a new blog. It's called So Forking Good. It will have the same great content, but will be less geographically-focused. I promise you, I will use this new blog to continue to provide great recipes, reviews, food news, interviews, food tips and much more along with any chance at snarky or goofy commentary I can manage to think of.

I can't thank you all enough for following Devouring DC. I honestly thought my family would be the only ones to read it (because I paid/blackmailed/threatened general safety of them, of course) but it turns out I'm not too horribly boring for the public food-loving interweb community. You've given me an addiction and fueled my existing passion for something everyone in the world shares a common interest for: food. I spent a decade in the DC area and have more memories and friends than I can count. I thank all of you. I will truly miss the DC area- the friends, the restaurants, the happy hours, the KFL memories... all of it. It is now a permanent fixture in who I am and will be forever. What an amazing experience it has been. I know I am more than a little bit of a nostalgic/sappy person, I mean, who doesn't cry at the ASPCA commercials (I have your number Sarah McGlaughlin you B*tch. I already have more rescue dogs than I can handle!) However, I look forward to more amazing memories no matter what the location. Thank you DDC readers! I truly love all of you and hope you will follow me on my new adventures! Eat well my friends- life's too short to do otherwise.

I Miss East Coast Pizza

2011-01-11T23:04:00.000-05:00

The San Francisco Bay area has a lot of amazing food. No one can deny that. Some of the world's top restaurants and chefs have set up shop here. One food that I haven't found to be great here: pizza.

I don't want to generalize too much. It's not like I've been to every pizza joint in the area. I have been to (or ordered from) a handful, though and have yet to be impressed.

FAIL #1: Seniore's Pizza, San Bruno
The YELP reviews were pretty high for this place and they delivered so I went for it. I was disappointed by the spongy crust. It wasn't terrible, but I definitely have had better pies.

FAIL #2: Toto's Pizza, San Bruno
Ok, soggy crust, too much cheese, funky taste overall. One of the worst pizzas I've ever had, honestly. I was starving and still couldn't eat more than a slice.

FAIL #3: Extreme Pizza, San Bruno
Slow service of about an hour for a place a mile down the street. Got boneless buffalo wings that tasted like they had maple syrup on them. This place was Extremely unremarkable.

So far, the best pizzas we've had were made by our dear friends the Lindeman's or ones that we made ourselves at home. I think we're just going to stick to this plan. (Lindemans- we'll be inviting ourselves over soon!)

Now, to leave on a positive note. I've discovered something this area does fantastically: Pho! You can get great Pho just about anywhere. It's perfect for warming your bones on a damp rainy day. I always order the raw beef (it cooks when it hits the broth) noodle soup. The best part is it's cheap. You can feed two people to the point of being stuffed for $6.75. Awesome.

Now I'm hungry and want Pho.

My Chat with Top Chef All Stars' Spike Mendelsohn

2010-12-15T18:04:00.001-05:00

Yesterday I had the privilege of speaking with Chef Spike Mendelsohn, the famed fedora-donning celebrity chef from Top Chef Season 4 and the current Top Chef All Stars. His resume is impressive to say the least. He was trained in classic French cuisine, received the highest honors one can get at the Culinary Institute of America and has worked in world-renowned restaurants (that I will probably never get into) such as Les Crayeres, Bouchon and Le Cirque. He has studied on a culinary adventure in Vietnam and has worked with some of the best chefs in the world. Needless to say, I’m jealous. DC is lucky that we have not one, but two of Spike’s restaurants- Good Stuff Eatery and We, The Pizza.

Chef Spike was kind enough to speak with me regarding some of his latest adventures and projects including teaming up with Mastercard and Suntrust for a donation to his favorite charity, Horton's Kids which provides tutoring, mentoring and support to children in DC.

DDC: Can I get your thoughts on the current season of Top Chef All Stars- how it's going and how is it different from your first Top Chef experience?

Chef Spike: My first experience I didn't have anything to lose. I was a kitchen rat and had a good resume. I was just myself. This time around, I've had opportunities with cookbooks, events, charities, and restaurants. Now I'm representing more than just myself. I have a more laid back approach.

DDC: What are your thoughts about the last episode of Top Chef All Stars with Jen leaving and the drama of Jamie's finger cut?

Chef Spike: The finger cut, yeah. We've all cut ourselves in the kitchen. Definitely wasn't warranted to be rushed off to the hospital. I was really disappointed in Jamie. She put the extra work on Jen. I thought it was weak. I mean they were on the other team so I was laughing it up but I thought it was weak. On Jen leaving- We were all surprised. It just shows the intensity and how competitive it is. Any one of us could be sent home at any time over a couple granules of salt or something.

DDC: Anything you can share about the next episode?

Chef Spike: All I can really share is it definitely should be one of the all-time best quick fires.

DDC: I want to touch on some memories from Top Chef Season 4. Are there any fun things that happened and didn't make the episodes that aired?

Chef Spike: I remember we were playing cards one night and Antonia wouldn’t show us her hand so we dragged her around on the floor. It was a long time ago, but we had a lot of fun, silly moments.

DDC: What’s your favorite dish you ever made on Top Chef?

Chef Spike: Butternut squash soup for the Improv on Season 4- definitely. I also loved having the opportunity to remake the scallop dish the way it should be and got a shout-out from Bourdain. That was pretty amazing!

DDC: Can you tell me a little more about teaming up with Mastercard and Suntrust for their Marketplace to support your favorite charity?

Chef Spike: They donated $5,000 on my behalf that will go to buy gifts from the marketplace for Horton's Kids in Anacostia. It's for all Mastercard holders. [You get] free access to hundreds of discounts and it’s great for last minute online shopping for the holidays. You can also use it to donate to charity directly if you wanted to donate to Horton's Kids.

DDC: That’s awesome! It’s great that they donated to the children and that people can log on and easily do the same.

Chef Spike: Yeah, It’s going to be great. I’m going today to hand out gifts to them.

DDC: For people doing last minute shopping, do you have any favorite retailers or gifts on there?

Chef Spike: Omaha Steaks is great. You can donate them to a charity or send as a gift. Barnes & Noble is also on there (which carries my cookbook, too.)

DDC: Speaking of holidays, do you and your family have any Holiday traditions or holiday food traditions?

Chef Spike: We change it up every year in my family. This year we are going to Puerto Rico. Maybe I'll do some traditional Puerto Rican food or maybe roast a pig or something. Who knows!

DDC: That’s awesome. Way to do the holidays in style! For those of us not lucky enough to go to Puerto Rico, do you have any holiday tips?

Chef Spike: Ha, yeah. I’d just say keep it simple, easy and comfortable. It's all about being with family. We will get together and do a lot of comfort food- mac n' cheese, turkey, cornbread, mashed potatoes. It’s all about comfort.

DDC: Do you have any special Holiday additions to menus at your restaurants?

Chef Spike: Well, not really. I mean, it’s pizza and burgers. We just celebrate by being festive, but we do have an Eggnog milkshake.

DDC: That sounds awesome. I assume that's the non-adult version?

Chef Spike: ha, yeah, non-adult, although if you want an adult version I suppose you can ask a certain way, haha.

DDC: Ok, one more thing I have to ask, how many fedoras do you own?

Chef Spike: Hmm, I'd say about 65. Yeah, 65. I've been giving a bunch away lately.

DDC: Do you get a lot as gifts?

Chef Spike: Yeah, people do send me fedoras a lot. I'm the guy that wears the hat.

DDC: Thank you so much for your time and sharing with Devouring DC Readers. Be sure to let me know if you ever open a place in the Bay area!

Chef Spike: Definitely! I love San Francisco. Definitely get brunch at Mama's on the waterfront. Monte Cristo with jam. The best brunch!

(FYI- I will be going there first chance I get!)

Be sure to watch Chef Spike on Top Chef All Stars tonight at 10/9c on Bravo. Below is more information on the Mastercard/Suntrust Marketplace, Spike’s Restaurants and Horton’s Kids.
Last but not least- Happy Birthday Spike! Hope you have a great day, great holiday season and a Happy New Year. Best of luck on Top Chef!

Mastercard/Suntrust Marketplace- click here.

Horton's Kids
110 Maryland Avenue, NE Suite 207
Washington, DC 20002
202-544-5033

Good Stuff Eatery
303 Pennsylvania Ave S.E.
Washington, D.C. 20003
202.543.8222

We, The Pizza
305 Pennsylvania Ave. SE
Washington, DC 20003
202.544.4008

Road Trip America, Final Destination

2010-12-15T12:18:00.000-05:00

We made it! Ok, we made it on Friday but haven’t had our cable and internet hooked up so had to leave you hanging for a few days.

The morning of departure from Lake Havasu we were planning to go take pictures of the London Bridge and continue our drive all the way to San Jose for a pit stop to see some friends and then the extra half hour to San Bruno, our final destination. When we got up, though, we just wanted to get going. The trip had finally taken its toll. We skipped the London Bridge pictures, although we drove past it so still saw it.

The trip seems to have taken its toll on the dogs as well. Lelu declared that she’d “had it” and kept trying to crawl over the front seat. This went on approximately every 10 minutes for the entire 10 hour drive.

We didn’t make any more sight-seeing stops along the way, but I followed along on the Roadside America app to see what oddities were out there. There were some interesting things. Out in the Mojave desert area, there were an abundance of alien-related stops. People building weird chambers and houses in the shape of spaceships type of thing. There was the last gas station James Dean stopped at before his fatal car accident as well as a memorial at the sight of his accident. There are small wild-west towns with donkeys roaming the unpaved streets and little old motels that have been in business for 60 or more years.

We started at a lake in red mountains, passed through the Mojave desert, then to more flat land similar to Texas, then lush, rolling hills that looked like Italy. We did stop for some food along the way, but couldn’t find any cool mom-and-pop places. It was pretty desolate. Sadly, our choices were rest-stop Pizza Hut, Taco Bell or Carl’s Jr. So, we got incredibly sloppy burgers from Carl’s Jr. and gas station snacks. Yum?

We met our friends in San Jose and introduced our dogs. It went better than expected, until Lelu’s patience wore out. We got to San Bruno around 9:30pm and crashed at our new, empty house. Now, for the furniture to arrive…

Road Trip America, Pit Stop #5: Lake Havasu via the Grand Canyon

2010-12-09T23:59:00.001-05:00

Today is the second to last day of our cross-country journey and we started it off with the sight we were most looking forward to seeing- the Grand Canyon.

We drove about an hour up the long two-lane road to the main parking area. We grabbed the dogs and started walking towards the first viewing area. As we approached the rim, we both looked at each other with the "you've gotta be kidding me" expressions on our faces. I knew the Grand Canyon would be big and I knew it would be beautiful, but there are no words to describe just how big and beautiful it really is. You see pictures, you see it on tv, but there is absolutely nothing like seeing this in person. It's breathtaking.

We hopped in the car and hit a 7 mile stretch of road leading to half a dozen different view points. Each vista was more jaw-dropping than the next. We overheard an old tour guide saying it was 3000 feet down to this one trail we could see on a plateau and then another 1000 feet down to the river from that. We saw donkeys on a trail way below us but they looked like ants. I also heard the guide point out this semicircle rock formation they call the ampitheatre. He said if it were an ampitheatre, it would seat half a million people! That's just ridiculous. I enjoyed eavesdropping on this elderly tour group.

After about two-and-a-half hours of taking in the sights we were on our way back down to towards Grand Canyon village to grab some lunch. We stopped at a place with no name. It just said "Internet, Espresso, Sandwiches, Gifts." Ok. Great name. I decided I love this little cafe. It had computers, great books, souvenirs and a coffee/sandwich shop. It had the charm of a family owned business. The woman actually made a pretty mean vanilla latte. I got a turkey sandwich on sourdough and I have to say, it was better than I expected. We haven't had a lot of fresh food lately so something as simple as a turkey sandwich on super soft sourdough really made me happy.

We got back on the highway and drove another 4-ish hours to Lake Havasu, AZ, on the border of Arizona and California. It was beautiful driving into this city with the sun setting behind massive rock formations. Once again, we were exhausted after a long day so asked for a local delivery and got a pizza. We ordered a pepperoni and meatball pizza from Rosati's. I was confused about their crust options- thin, Chicago, double crust or pan. Their pan crust sounded thicker than the double crust (which they say they invented.) We ordered the double crust, and it was incredibly thick. I can't imagine what the pan pizza is like. It was really heavy, but pretty good. The meatballs were well seasoned and the sauce was good, although hot as lava.

I'm stuffed and tired, but looking forward to tomorrow. Tomorrow we see the London Bridge-yes, the London Bridge. It was brought over piece by piece and rebuilt, now standing here in Lake Havasu. We saw it on the way in- it was lit up with Christmas lights. We're going to get a better look in the morning and then back on the road. Maybe we'll hit some more of old Route 66 on our way up to San Jose and then our final destination of the trip- our new home in San Bruno.

Road Trip America, Pit Stop #4: Flagstaff via New Mexico and the Meteor Crater

2010-12-09T09:51:00.000-05:00

Yesterday was a long travel day of about 10 hours. We got up early and left the hotel without breakfast in the hopes that we could make it to the Meteor Crater in Winslow, AZ before they close at 5pm while still seeing other sights along the way. I watched Starman about 150 times when I was a kid so I was determined to get to this crater.

Luckily, the other attraction we wanted to see was just 3 miles from our hotel in Amarillo. Just off the highway is Cadillac Ranch- a bunch of old Cadillacs buried nose down in a field by an eccentric billionaire. These cars have become an iconic image of Route 66. It was a beautiful, sunny morning and perfect for hiking out into the field dodging cows (and more importantly cow pies) to take photos of spray-painted cars. There were paint cans all over the field from tourists coming to tag the art (which is apparently encouraged.)

We got back on the road and continued the long drive on the open road through New Mexico. This is quite possibly the straightest, longest road in the world. Thankfully they increase the speed limit to 75, but it's so open and straight it feels like you're going 40. We entertained ourselves with more comedy albums and cruised through to Albequerque. Sadly, there isn't much to report as far as food goes. I never realized how difficult it can be to eat on the road. The location we stopped in Albequerque didn't have much that we could easily grab for the road so we resorted to Quiznos. Yuck. I know if we had more time we could've found some great grub but we were on the clock to get to the crater.

A couple hours later, we arrived at the turn for the crater. As we drove 6 miles down a quiet road in the we saw signs to turn to AM1610 for crater info (along with signs to watch for cattle. The crater property is privately owned and they have cows everywhere, with no fence keeping them from the road.) We were quite entertained with the crater radio. The voice on the radio, who I will refer to as "crater man" was very dramatic and enthusiastic. We burst into laughter as he announced "EXPERIENCE THE IMPACT!" We got to the site and hiked up the steps to the viewing platform. We forgot that we come from 340 feet above sea level and this is at 6000 so we were gasping for breath. All I can say is that it's awesome. It really is a beautiful and impressive sight. It's definitely worth the stop.

After the crater we continued on to Flagstaff to the hotel. (By the way, I highly recommend Spring Hill Suites if you're visiting that area.) We were pretty exhausted by the time we got in so looked for dinner that we could bring back to the room. We found a place up the road called Buster's. I'm pretty sure it's a chain, but it wasn't bad. We got steaks and baked potatoes. The steaks were cooked perfectly, but the potatoes were not. I could tell they were microwaved, but I didn't care. The meal got the job done. We were all pretty beat (dogs included) so made it a lazy night and planned our next leg of the journey.

Today we're off to the Grand Canyon then Lake Havasu. Hopefully we'll find a good dive along the way.

Road Trip America, Pit Stop #3- Oklahoma

2010-12-07T22:26:00.000-05:00

Today we got up early in Fort Smith, Arkansas and crossed the bridge into Oklahoma. Miles and miles of quiet highway with small, quiet forgotten towns were speckled along the way.

Our first stop was to see the Oklahoma City Memorial. It was a pretty dreary, cold and gray day today. We discovered Oklahoma City is pretty industrial and quiet. We were able to park right across the street from the memorial. The memorial is quite beautiful and moving, remembering those lost in the horrific bombings of the Murrah building back in 2005. There is still a partial wall of the original structure with the steel rods exposed set against the backdrop of a field of empty chairs and reflecting pool that looks smooth as ice. The memorial is bookended by two towering structures. It is a beautiful reminder of a sad event in American history. I was particularly moved by the smaller chairs next to the others and the Christmas wreaths hanging from each one.

After the memorial, we continued to pass through town on the way to Amarillo. Through the rest of Oklahoma and into Texas it was long stretches of road with not much to offer the eye but cows and windmills. We stopped for lunch at a little cabin off the highway in the middle of nowhere outside Clinton, OK called Jigg's Smokehouse. you walk into this tiny smoke shack and are greeted with tables and the smell of smoked meats. The walls are adorned with memorabilia of those who have passed through, most of which were business cards stapled to the walls. I ordered a BBQ beef brisket sandwich and my husband got the "Kitchen Sink". This sandwich was ridiculous! It was about two pounds of ham, summer sausage and what appeared to be 5 other smoked meats topped with a special BBQ sauce and cheddar. It was like a delicious brick. My BBQ brisket was awesome. The sauce is really tangy and sweet but still has a hot kick that builds up the more you eat. Great lunch! We both left our business cards to be added to their collection.

Feeling like we just ate another Thanksgiving dinner, we continued on for another few hours to Amarillo, TX where we will rest our chilled bones for the evening. Getting up bright and early to hit the road by 7 for sunrise photos at Cadillac Ranch followed by (if we make it in time) the Winslow Meteor Crater and on to Flagstaff, AZ. Hopefully we'll get some good photos and good eats along the way.

Road Trip America, Pit Stop #2: Nashville to Fort Smith, AZ Via Memphis (cont.)

2010-12-06T23:37:00.000-05:00

Ok, there wasn't really "nothing." There was something, but nothing I care to see again. We decided to hit up Graceland along the way and hope to get some Memphis BBQ. I cannot express how much we deeply regret this.

If you're passing through Memphis and think to yourself "I have to see Graceland", just tell the voices in your head to shut up. Graceland is the pits. No joke. I thought it was some beautiful estate kept as a shrine to the King in the beautiful countryside. It is quite the opposite. (This is why you need to do more research, kids.) Graceland is in the, well, less-than-desirable section of town, let's just say. It's pawn shop strip-mall after strip-mall and the famed "Elvis Presly Boulevard" is riddled with potholes that will surely rip the chassis right off your car. My husband said "this can't be right" just about the time we arrived at the parking entrance of Graceland ($10. Ten-frickin-dollars to park in an empty parking lot in the ghetto that looked more deserted than Wally World.) I immediately felt depressed. This place clearly was not reminiscent of the glamour and glory of the old days of Elvis. In fact, I'm quite positive the King would roll over in his grave and throw fried peanut butter-banana sandwiches in the faces of all that now run this place. To top it all off, we never saw the mansion. The standard tour is $30/person (no dogs, obvi) and I had already decided I was uncomfortable enough with this place to not stay. I would love, however, to meet the person who shells out $69/person for the deluxe mansion tour. What the hell could you possibly see to make walking in an old house where someone once lived worth it?

Anyways, I ran inside the ticket area/gift shop to see what the deal was and was dead set on at least getting me some Elvis sunglasses to make the $10 parking worth it. Nope. All they had were super cheap-looking shiny plastic sunglasses for $25. I feel like those should be free w/parking at this hell hole. (*NOTE: I apologize if you are from here and love it. God speed or something nice. I heard it used to be lovely.)

So...long story long, we got out of Graceland w/in 10 minutes. (That's a dollar a minute for anyone counting.) We set off to grab some Diners, Drive-Ins and Dives BBQ nearby. No chance. I wasn't stopping anywhere near there. We opted for a bag of Doritos we had in the car and kept driving to Fort Smith, AK. In case you haven't taken this drive, there isn't much to see other than flat fields spotted with the occasional Jesus sign. We were entertained by downloading Aziz Ansari standup from iTunes. (Love him- hilarious.) It was a quiet, peaceful section of road, but left us with zero fun food options.

So, I'm sad to say I have no good food stories to report from day 2 of my Road Trip America. Tomorrow we're passing through Oklahoma City on to Amarillo, TX. From what I've read, we should definitely catch some great sites and great eats as we begin to hit the old Route 66. I'll keep my fingers crossed and keep you posted!

Road Trip America, Pit Stop #2: Nashville to Fort Smith, AZ Via Memphis

2010-12-06T23:28:00.000-05:00

Day #2 of the journey and we set off on 40W from Nashville to the other side of Arkansas in Fort Smith. Oh man, do you know what there is to see along the way?!!!!

Nothing. Absolutely nothing.

Road Trip America- Pit Stop #1: Pizza Palace, Knoxville, TN

2010-12-06T08:58:00.000-05:00

As you may know I'm in the middle of moving across the country to San Francisco. What better opportunity to see (and taste) the country than a cross-country road trip? After packing up our house into a moving van and packing our dogs into a tiny mazda hatchback, we were off.

We left yesterday morning and drove from Silver Spring to Nashville with some minor pit-stops along the way. It was an easy drive of about 11 hours, mostly up and down mountains with stretches of 40 miles between rest areas. What surprised us the most is the cold. It seems the further southwest we traveled the colder it got. We hit some snow, but thankfully nothing that really stuck. The wind was pretty brutal, though. I was thankful we decided to drive the Southern Route.

Our friends Suzi and Eric got us Guy Fieri's Diners, Drive-ins and Dives book before we left. What a great idea! We decided we were going to hit as many stops as we could along the way from that book.

Our first DD&D stop was the Pizza Palace in Knoxville, TN. Three immigrant brothers from Greece opened this drive-in in 1961 after buying a pasta sauce recipe. The "secret sauce" is now a star attraction at this joint. They are known for their pizza, pasta and onion rings.

We pulled the car up to the little menu speaker box and ordered a pizza and onion rings (recommended by Guy.) When the woman brought out the tray, she exuded that southern hospitality one would expect in Knoxville. She proclaimed "we have the best pizza in the world, ya know! we're famous!" Love her. She doted on our cute dogs, remarked what a giant head Lelu has (she really does have a big noggin') and handed us the hot tray of artery-clogging food. The pizza had thick layers of mozzarella oozing from each slice like hot lava. They do have something about their sauce. That was the first thing I noticed. I almost regretted getting ham and pepperoni because I didn't want to mask the sauce. It was pretty good pizza, but I wouldn't run out and say "the best in the world." You have to love her spirit though. The onion rings are hand battered, giant sweet vidalia onions. Not bad. I would recommend stopping if you're ever passing through. There isn't much else around there...really. There is nothing. It's a quick stop off the highway though so not too much of a hike. It's really all about the old school drive-in experience with southern hospitality and charm.

So what's next? I'm not sure exactly. I'm pretty sure lunch today will involve some Memphis BBQ though. More to come...

App Review: Epicurious for iPhone

2010-11-08T23:58:00.000-05:00

Photo courtesy of iTunes

There are tons of food-related iPhone apps out there and I honestly find most of them useless. They either don't have the features that I would want or have only a handful of recipes. I have come across one that I have now fallen in love with: the Epicurious app.

This app offers loads of useful functions for the beginning cook and the seasoned pro. You can search for recipes by keywords, ingredient, course, dietary consideration and even season or occasion. There is an impressive variety of recipes- over 8,000 under the main ingredients search alone. Once you find ones you like, you can save them into a favorites folder. When you're ready to use it, you can save it to your "shopping list" where it breaks out all of the ingredients you need. This app has photos and user reviews as well.

I have yet to see another app out there that combines all of these functions. The best part...it's FREE! This is quickly joining the Yelp app as one of my favorites.

Brunch is Awesome

2010-10-27T13:14:00.002-04:00

I love brunch. There is nothing more perfect after rolling out of bed extra late on a Sunday and brushing off a hangover with some Eggs Benedict (Benny) or Belgian waffles. This weekend being Halloween I imagine there will be plenty of need for a gluttonous Sunday feast.

One thing I hate is deciding at the last minute you want brunch and then not knowing where to go. Brunch DC has a great blog about brunch all around the DC metro area. I was particularly tempted by the Tabard Inn's homemade doughnuts and and Cafe Saint-Ex's Monte Cristo! They have a pretty extensive list of brunch reviews and you can sort by neighborhood.

If you want to be original, host your own brunch! Change it up- do a special theme or cuisine. Friends will love the casual gathering and it can be a nice change of pace from standing in line because a lot of places don't do reservations for casual brunch. Check out this list of a Month of Brunch Menus to give you some inspiration.

Whether you go buffet style, sit-down, formal or a casual brunch at home- be sure to go heavy on the grease and keep the mimosas coming!

Devouring San Francisco

2010-10-20T00:05:00.001-04:00

Nope- this just doesn't have the same feel as Devouring DC. Lacks originality and alliteration. Now that I'm a Bay Area transplant I'm going to have to redirect my foodie focus. I could still write about DC, I just won't have any recent personal experience to back it up. Now how is that helpful to anyone?

I've been agonizing (embellished, but still) about what to call my new blog. It seems every time I come up with a name someone else has already done it. Let's face it, food blogs in San Francisco are a dime a dozen. I'm going to need to stand out and really set myself apart from the others if I don't want to get swallowed and lost in the bowels of food blogging hell. OK, that was an overly descriptive, overly dramatic and just plain gross metaphor. Sorry. Now let's focus. It's time for you to help me! If you have any fun, original and creative ideas, please feel free to leave them in the comments. Results TBD...

The CIA Is Coming to DC!

2010-10-19T01:05:00.000-04:00

Not that one from Langley, the food one. I'm talking about the Culinary Institute of America, one of the most prestigious culinary schools in the world with an alumni roster that includes the likes of Cat Cora, Michael Symon, John Besh, Anthony Bourdain and Michael Chiarello.

If you've ever thought about becoming a chef, baker or restauranteur (and who hasn't?) then now is your chance to rub elbows with staff and find out everything you need to know. The CIA is holding an admissions reception in DC on Monday, October 25th at 6:30pm at the J.W. Marriott downtown at Metro Center. Admissions staff will be on hand to answer all of your questions and provide information about their programs and scholarship opportunities. Speaking of scholarships, you could enter for a chance to win up to a $15,000 scholarship for the best Thanksgiving turkey in the CIA Top Turkey Scholarship contest!

Not really looking for a career change but want to have the experience? Try out the CIA boot camp. This is an intense training camps for adults with a passion for food. I am personally saving up for the week-long bootcamp at the CIA campus in St. Helena, CA. That sounds like a perfect vacation to me!

What's Happening DC? Upcoming Food Events

2010-10-07T10:27:00.000-04:00

I thought before I move to the left coast on Sunday I would do a post about all of the things I'll be missing back here in the DC area. : ( If you go to any of these, particularly the last one, be sure to post a comment to rub it in!

Singles Dinner for Six
Friday October 8th (7:30pm ages 40s-50s; 8:00pm 20s-30s)
Potenza- 1430 H st., NW and Bistro Bis 15 E st, NW
It's exactly what it sounds like.

Taste of Georgetown
Saturday 10/9 11:00am
Georgetown
Nearly 30 of G'town's restaurants will have food to sample along with wine pairings and live jazz while benefiting the homeless

Daylight Washington DC
Sunday 10/10 4:55pm (every Sunday)
Bohemian Caverns (11th and U st.)
Music, dancing, drink specials and catered buffet from 5-7pm

Champagne Brunch
Every Sunday 11:00am
The Mansion on O- 2020 O St., NW
Gourmet buffet with omelet/crepe/waffle bar and champagne. Explore the "Mans" while you're there- over 100 rooms and 32 secret doors!

Capital Food Fight
Thursday, 11/11 6:00pm
Ronald Reagan Building and International Trade Center- DC
Top chefs battle on stage in a competition that benefits DC Central Kitchen. Be sure to catch celebrity chefs Jose Andres, Anthony Bourdain, Tom Colicchio and Michael Mina!

It's My Birthday and I Will Eat What I Want To

2010-10-01T13:17:00.000-04:00

Yay, it's my birthday and I'm (none of your damn business) years old! If there is one day out of the year I let myself eat anything I want (and there isn't, it's most days actually, but I digress,) it's today! Where will I go? What will I devour? No clue. I might head over to Mussel Bar, even though I'm likely to face a 90 minute wait on a Friday, but I don't care. I love moules frittes! Right now I'm actually more concerned with my cake (or just dessert in general.) I love a great pumpkin cheesecake on my birthday. You can't beat it. One year I had a fantastic one at Chef Geoff's. I might have to call and see if they have it. Love that place.

I'm also a huge fan of Max's Best pumpkin ice cream. It's to die for! I love Max's ice cream. I used to live in Glover Park and loved going to Max's. I think it's the best in DC. I miss that neighborhood!

If anyone wants to make me a cake, the Internet Food Association's blog has a recipe posted here. If not, feel free to send me your recommendations!

If you're planning on grabbing some dessert yourself, here are some places to check out:

Co Co. Sala
929 F. Street, NW

ACKC
1529C 14th St, NW

Dangerously Delicious Pies
1339 H Street, NE

More Modern Kitchen Gadgets

2010-09-30T20:34:00.000-04:00

So I've been surfing the interweb again for cool, modern kitchen gadgets and came across some of these funky finds:

Rubik's Cuet Salt & Pepper Shaker
Uncommon Goods- $15

Penguin Corkscrew
Uncommon Goods- $10

Hopside Down Drink Glass

Modern Gadget- $27.50 (yes, that's for one glass)

And for my personal favorite...

Vino Mug
Chiasso- $18

I'm going to need a bigger kitchen.

Boneless Pork Loin Chops with Curry Butternut Squash Puree

2010-09-30T10:21:00.000-04:00

It's Autumn! This is absolutely my favorite time of year, and not just because my birthday falls near the beginning of the season (we will not speak of that.) I love the cooler night air, the leaves turning gold and red and, of course, the harvest of beautiful earthy vegetables.

Unfortunately, it's been more than a bit dreary on the east coast the last few days. I am staring out the window now at the at the billions of rain drops plummeting to the earth as if they had a personal vendetta for Montgomery county. Rain jerks. Even my dogs feel the general malaise, slumbering all day long with occasional sighs and grunts of boredom and cabin fever. What better on a day like this than comfort food?

Here is a recipe I whipped up that might take the dampness out of your bones and brighten your spirits.

Ingredients (serves 2):
PORK:
2 boneless pork loin chops, thick cut
2 tbsp. butter
1 tbsp. extra virgin olive oil
Kosher salt and pepper to taste

SQUASH PUREE
1 butternut squash
1 tsp. Kosher salt
1 tsp. curry powder
1 tbsp. butter
1/4 cup chicken stock (warmed)
Extra virgin olive oil

Preheat the oven to 450 degrees. Skin the butternut squash and slice into 1 inch cubes. Coat them in a bowl with the olive oil then mix with Kosher salt and curry. Spread out on a baking sheet and roast in the oven for 20-25 minutes until tender.

Heat olive oil and butter in a large skillet on medium high heat. Season the pork on both sides with Kosher salt and pepper. Place in the pan and cook for about 6-8 minutes on each side, depending on the thickness of the chops. (Pork is not something you want to under or over-cook. There is very little chance your cut will be exactly the same as what I bought so I recommend using a meat thermometer. The pork will be done when the center reaches 155 degrees.) Remove the pork and rest on a cutting board while you prepare the squash.

In a large bowl or mixer, puree the squash with the chicken stock and butter until smooth. Season with additional salt and pepper if necessary (always taste your food before serving!)

*NOTE: In the picture, I served with red-wine braised shiitake mushrooms. I didn't include them here because I didn't think they added to the dish. My husband disagrees. I'll leave it up to you...

MUSHROOMS:
2 cups shiitake mushrooms
2 tbsp. butter
1/8 cup dry red wine
Salt and pepper to taste

In a skillet on medium heat, saute the mushrooms in butter until soft. Add red wine and reduce. Season with salt and pepper to taste.

Taylor Gourmet...But Not Really

2010-09-25T09:52:00.000-04:00

Last weekend I was doing some shopping in Bethesda and wanted to grab a quick sandwich for lunch to bring home. I heard the new Taylor Gourmet was really good and I have seen the place look packed before so I thought I'd give it a shot.

The menu definitely has a lot to offer with over 20 signature hoagies as well as chicken cutlet and vegetarian sandwiches. I decided to get the Race Street hoagie which has turkey, prosciutto, pesto and mozzarella. It was a great combination of ingredients but there was one major, MAJOR flaw...I couldn't get through the bread. The hoagie was so thick and hard it was like gnawing on a hockey puck. I actually had to use all of the strenth in my jaws as well as my biceps to rip through this bread. If I wanted to feel barbaric, I would have gotten a damn turkey leg at the Renaissance Festival or go to Medieval Times. This was obnoxious. It was so bad that I actually got slices of my own bread and transferred the toppings- which were just ok.

I'm sorry Taylor Gourmet, but epic FAIL. I give you 1 fork out of 5. Thumbs down.

Post-Race Brunch in Philly

2010-09-20T21:43:00.000-04:00

This past Sunday my sister-in-law and I ran in the Philadelphia Rock n' Roll Half Marathon. It was a beautiful day and we ran for a great cause, raising money to support research for MS. After burning about 1300 calories and nourishing our bodies with Cytomax and Gu, we needed a proper brunch to celebrate. We cleaned ourselves up and headed to Bar Ferdinand on North 2nd Street.

The interior had an unmistakable Spanish charm, with lace-draped chandeliers and dried roses hanging around the bar. We chose to sit outside and enjoy the sun and fresh air. While sipping on bloody mary's and white sangria cocktails, we decided to start with some tapas for the table. We ordered Croquettes filled with serrano ham and charred scallion along with puff pastry triangles filled with dates, bacon and cream cheese. The croquettes were crispy on the outside and gooey on the inside. They were cheesy, salty and rich. The pastries were a perfect combination of salty and sweet- the dates were balanced with the salty bacon and flaky crust. Two fantastic ways to start a meal.

For brunch they offer a special- your choice of one of three 4-course menus for $15. Awesome deal! I ordered the eggs benedict with saffron hollandaise, potatoes with spicy tomato aioli, house-made Spanish bacon and bruschetta with spicy tomato sauce. The potatoes were golden fried and the sauce gave them a great little kick. The crisp, salty bacon was about as perfect as bacon could ever be and the benedict was outstanding. The eggs were beautifully poached into these perfect little orbs. I cut into them and the yolk poured out like tasty lava. I am VERY particular about my eggs, too. If I see one HINT of uncooked egg white, I won't touch the dish. These were perfect. The hollandaise was incredibly rich and smooth.

As full as I was, my sister-in-law was telling me the cupcake shop on the way back was featured on Oprah as one of her favorites. Of course that means I had to get one for the road. We stepped into Brown Betty Dessert Boutique a few doors down where I grabbed a red velvet cupcake to go. When I got home, it was smushed, but it didn't matter. One of the best cupcakes I've had to date. It was moist, rich and the icing was creamy but not too sweet. So worth the calories! What a great end to a great day! Many thanks to my family, my tutu-sporting running partner, friends and to all those who donated to I Run to Stop MS!

Oceanaire Seafood Room

2010-09-18T09:43:00.001-04:00

The other night we went to dinner at Oceanaire by Metro Center in honor of my friend Suzi, who had back surgery on Friday. (Speedy recovery Suz! French martinis are waiting!) Speaking of French martinis, Suzi and I both started with those while we looked over the menu. I love French martinis, I really do. The problem is most places don't have a clue how to make a good one. Oceanaire does, which means I had two.

For appetizers, we ordered fried asparagus and Caesar salads. The Caesar wasn't bad, I just a bit light on dressing which means light on flavor. The asparagus was pretty good, not too greasy.

For an entree, I ordered the cornmeal crusted trout. It had a perfectly crispy coating and the inside was tender, flaky and moist. I would definitely order that again. We all agreed to split the sauteed spinach with garlic, Au Gratin potatoes and hashed browns a la Oceanaire as the sides for the table. The spinach could have been skipped. I love garlic spinach, but again, this one lacked flavor. The potato dishes, however- they were full of it. The hashed browns came out on a plate that appeared to be holding a giant tater tot. How can that NOT be good? The Au Gratin potatoes were incredibly creamy and cheesy- all top-notch things in my book.

Overall, the food was pretty good and the service OK. It isn't the absolute best food I've ever had, but I am also partial to completed dishes as opposed to steakhouse-style menus with staple dishes and family style sides. That being said, I had a good meal although I wouldn't make a habit of going there as it's a bit on the pricey side.

Assaggi Mozzarella Bar

2010-09-17T18:59:00.000-04:00

Recently I joined a couple of girlfriends for dinner in Bethesda at Assaggi Mozzarella Bar. The menu concept is northern Italian and specializing in different mozzarella's paired with condiments. The menu is very traditional, with multiple courses.

For the first course, we split an assorted tray of cured meats and mozzarella di buffala. The cheese was very fresh and it was a great way to awaken our palates. I chose a beet and goat cheese salad for the next course. It was sweet and rich. I would have been happy with that as my meal.

After nibbling at our first and second courses and sipping our champagne cocktails, we ordered our entrees. I couldn't decide (shocker) between two pastas so they offered to give me two half orders. Done! I ordered the Bigolo-a thick spaghetti with a duck and porcini mushroom ragu- and the Orecchiette which had mild Italian sausage, green peas and Parmigiano Reggiano. Both of these pasta dishes were quite delicious, although the Orecchette was by far my favorite. It was somehow rich and light at the same time, even though there was no sauce. The sauce was simply the oil from the sausage. The duck pasta was also delicious, however the thick spaghetti could have used just another minute in the water- a little too al dente for me. I would recommend either dish.

The food was really pretty good and the atmosphere...well...quiet. The service was excellent and we had a great time. If I were to go back, I would definitely stick to one course and take it easy on the drinks. The cocktails will drain your wallet at around $15 a pop and all of those courses add up. At around $270 for three girls, I would say keep this in mind when ordering and try not to listen too much to your grumbling stomach.

OBX Eats: The Really Good and the Really Bad

2010-09-13T21:01:00.000-04:00

While getting our floors refinished, we headed to the Outer Banks to stay with my in-laws at their beach house. I worked remotely by day and feasted heavily by night (well...and pretty much all day, too.)

My favorite restaurant anywhere would have to be The Blue Point in Duck. I've been going there for years. I was a little concerned when I heard rumors of recent bad reviews and dining experiences. Not once have I had anything short of exceptional. Hearing of these so-called bad reviews, I was anxious to go. I had to prove them wrong and make sure, for my own sanity, that they hadn't slipped.

There were six of us dining that evening and we were seated at a table with a great view of the sunset. Our server was very pleasant and quickly took our drink orders then came back with an amuse bouche. You don't see many restaurants offer these tiny palate-pleasers anymore. I love that the Blue Point provides this extra touch.

For first courses, we ordered the crab dip special and she-crab soup. The crab dip was creamy, smooth and rich. The she-crab soup, a restaurant specialty, was amazing as usual. I feel compelled to have this every time I'm there.

For an entree, I ordered the tilefish special, with a fresh corn salsa and tomato water. It was heavenly. The fish was cooked to perfection- tender, flaky and moist. The salsa was obviously fresh and shaved off the cob and the tomato water added a sweet balance to the fish. We were tempted to order dessert, but knew we had my homemade dark chocolate ice cream waiting back at the house.

Another spot I like to hit up is Baldie's Burgers and Ice Cream in Duck. I love grabbing burgers from this place for lunch or for a no-fuss dinner. They actually remind me a lot of Five Guys' burgers. I always have to get a single bacon cheeseburger with grilled onions, pickles and ketchup. Simple and delicious. We grabbed burgers and salty skin-on fries to take back to the house. Hit...the...spot.

The last time I was down in Duck, we had lunch at the Roadside Cafe. I remember it being pretty good but the service was slow. We decided to give it another shot one of our final nights there. Boy, do I regret this decision. When we arrived, we put our names in and got drinks. After about 30 minutes, we were seated outside. Little did we know, this is where we would have our butts parked for the next couple of hours. To say we had been neglected would be an understatement. We did get our orders in and our salads came eventually. Unfortunately, no one has told them that Balsamic dressing and Ceasar dressing don't go together. It's just wrong. Maybe I'm a caesar salad purist, but I don't think it's something to be messed with. It's hard enough to find a good basic caesar without having restaurants try to get "innovative." It's salad. Leave it at that.

At least another hour passed after our salads arrived as we sat with our over-dressed plates, empty glasses and chill of the night air. Thankfully we had the company of a giant spider that looked like a Maryland crab to entertain us. It could see we were getting bored so decided to dip up and down and back and forth between the pergola and our table umbrella. This freak of nature enjoyed paralyzing me with fear while I wait anxiously for our main course.

We sat so long my legs ached. As we all had the debate of whether or not to walk out- something I have NEVER done or even come CLOSE to thinking about- my husband made the call to go inside and see what the hell they were doing in there, if not cooking our dinners. (For the record, I voted to walk out. We'll be renegades next time, Mrs. G!)

About 10 minutes later our entrees arrived (not at the same time, of course.) We weren't even hungry anymore at this point, but shoveled away, pushing our food around our plates. To add insult, they barely apologized and were "generous" enough to comp us our drinks. Um, thanks. Needless to say, that will be on the list of places I shall never return. Cue the violins.

The Roadside adventure aside, we had a lot of great meals in the Outer Banks this trip and, even if I was working, it was great to be with our family to close out another season at It's Noon Somewhere. It may be a while before we can all get back there again, but I will be counting the days.

Pizza Making Class at Sorriso

2010-09-03T12:15:00.000-04:00

Back in February I wrote a blog entry about a wonderful dining experience at Sorriso in Cleveland Park. When I looked back on their website, I noticed the Pizzaiolo, Stefano, got his Masters in pizza making in Italy. I also noticed that they would be offering classes, so I couldn't wait to sign up. The class is small, maximum of four people, which is fantastic. It guarantees a great learning experience and it's fun to do with a few friends.

When we arrived on a hot July morning there was a man there with a camera. He asked if we were there for the class. I was confused since we already had 4 people for the class but he said he was doing a story on the Polles family for CNN. First a "debut" on Top Chef now CNN- I'm on a roll this year!

We went inside where Stefano greeted us, gave us our aprons and a packet that includes some history and recipes. We dove right in. He told us about the importance of the dough, the ingredients and method. (I won't be sharing these secrets with you, sorry. I paid good money for this class- pay your own way!) Our math skills were put to the test in measuring out ingredients- which can be challenging first thing in the morning with a camera on you. No pressure! We went through in detail, step-by-step, the dough making process where we made the dough that would actually be served at the restaurant that week!

We kneaded, stretched, rolled and formed all of the dough balls. It was so much fun I wanted to stay on that evening as free help! Now it was time to make our own pizzas. Stefano showed us how to form the pizza and properly top them. By properly, I mean with simple, fresh ingredients. As a Domino's and Pizza Hut nation, we tend to get a little carried away sometimes. He showed us their kick-ass, wood-fired rotating pizza oven that costs about the same as half my college education. (I want.) We topped our pizzas and put them in the oven. Shortly after, we were enjoying the fruits of our labor with a glass of Prosecco (admittedly followed by some wine and other libations.) The pizza was so incredibly fresh tasting and the crust...THE CRUST! Stefano was not messing around. Dough is not something to be taken lightly- it truly makes the pizza.

As we sat and stuffed our faces, Stefano's father, Pietro entertained us with stories and told us about his vineyard back in Italy. I want his life. What a charming and hospitable man.

As a foodie, there couldn't be a better way to spend a Saturday. It felt great to be in a kitchen again, other than my own. I had a great day with friends, great food and it was a great learning experience.

The added bonus was that it was filmed for CNN! Once again, however, only the back of my head made the cut. I see a trend here! I encourage you to check out the story below and definitely take the class!

Contact Info: Sorriso@verizon.net

202-537-4800

Bay Area Bites

2010-08-31T09:14:00.001-04:00

Recently I just started my new job in San Francisco. I went out for a week to get started and am now working remotely. I use this as yet another excuse for not having any blog entries lately. (Excuses, excuses.)

I would be remiss if I didn't make a post about the fabulous food I consumed while in the restaurant capital of the U.S. I didn't get out quite as much as I wanted to because I was still on east coast time and my dining schedule was all out of whack but don't worry, I still managed to pack in some great grub.

The day I arrived, my hotel room wouldn't be ready for a few hours. It was a beautiful day though so I was eager to get out and check out the area. I was staying near Union Square so had plenty to keep me busy. I sat down for lunch at Puccini & Pinetti, a family Italian restaurant bordering Union Square and Tenderloin. I ordered the "P.E.L.T." sandwich which includes pancetta, aioli, a fried egg and roasted tomatoes on sourdough. It was messy, salty, gooey and delicious. Unfortunately the waiter thought it would be a great idea to ask me how it was as I was shoving a bite in my mouth and had pancetta hanging from my lip. He awkwardly said "oh, should've waited. sorry" then proceeded to stand there and watch me fight with the pancetta for what seemed like 3 minutes. Awwwwkward!

Later that night, I met up with my friends Christy and Jesse (insert shout-out here: happy 1 year anniversary!) We went to the Thirsty Bear in SOMA. Here I managed to fill myself with a plethora of tapas and pack on quite a brew buzz the night before my first day at work. I think this is a perfect way to start my week in SF!

My second night I was truly exhausted. Jet-lag had set in and I was pretty sure I was going to pass out on my desk at 3pm. Needless to say, I did not go out that night but opted for a room-service Caesar salad. I should've gone out.

The next few nights I spent wandering around Union Square, shopping and checking out the dining scene. I noshed on sushi from some restaurant I don't remember and wandered through Chinatown in search of noodles.

My new coworkers took me out to lunch several times. I am particularly fond of Ironside on 2nd and Townsend. Great pizzas and sandwiches and an overall fun, laid back atmosphere. Another fantastic lunch was from the American Grilled Cheese Kitchen on 2nd and Brannan. A restaurant dedicated to gourmet grilled cheese?! I love this town! I ordered the Moscone, with mozzarella, Fontina, roasted tomatoes, basil-lavender pesto and tapenade along with a cup of smoky tomato soup. THIS is what I call comfort food! I also had a huge Thai feast of red curry at Ozone and had a great happy hour at MoMo's. Awesome first week!

The work week finished with my friend coming into the city for a girls' night. We got fresh and fruity drinks at Cantina on Sutter street. I'm not really sure what the theme was for this place but there were pirate skulls, dark candle lighting, fresh-squeezed fruity drinks, loungy couches in back and...wait for it...Madonna songs. Works for me. I loved that they had a giant bowl of fresh fruit (including Buddha's hand) that they used to make the cocktails with. After a few at Cantina, we were starving all of the sudden. We walked around for a bit and landed at Max's On the Square on Geary Street. Is there anything like a greasy, medium rare cheeseburger with onion strings after a couple of cocktails? We planned on checking out a bar around the corner afterwards that has a slide going from the second floor to the dance floor (trouble), but when we saw the line of 18 year-old girls with fake IDs in tube tops for skirts and 9 inch platforms trailing around the next block we decided we were too old for that sh*t, bought a bottle of Prosecco at a mini mart and went on our way.

The next day, my friends treated me to homemade BBQ ribs, slaw and they even made their own sausage. All of this was followed by homemade peppermint ice cream! I'm going to need to step up my game.

After a night at their house full of Corona's, Pimm's Cups and Wine, we took our weary selves to dim sum the next day where we physically hurt ourselves by eating too much. It was awesome.

My last dinner on the way to the airport was at this awesome place called Henry's Hi Life in San Jose. I love this place. You walk in, place your order immediately from a wooden sign listing out their various meats, then sit and have drinks at the bar while you wait for a table. When you are called for your table, your salads are there waiting for you. Genius! The steaks were the size of Alaska and accompanied with a baked potato with a chive butter ball that could rival a scoop of ice cream. This place is heaven to a meat and potatoes girl.

There you have it- my first week in the Bay area. I think I gained 5 lbs within a day and I don't regret a single bite.

Places for the Obama's to Get Deep Dish in DC

2010-08-11T09:45:00.000-04:00

Ok, I know I just posted about pizza. So what. I like it, and from what I read on the interweb, the President does as well. Being from Chicago, I imagine he misses the good old deep-dish from time to time. DC doesn't have a ton of options, but I'm determined to dig up a few.

I admit, I haven't tried most of these places, but if you have, please let me know how they were in the comments! I haven't had deep-dish in ages but it appears I need to venture out from behind the computer and get some.

DC:
Alberto's
2010 P Street, NW- DuPont Circle, DC
2438 18th Street, NW- Adams Morgan, DC

Pizzeria Uno
Union Station
3211 M St, NW- Georgetown

Armand's
4231 Wisconsin Ave, NW- Tenleytown, DC
226 Mass. Ave, NE- Capitol Hill, DC

We, The Pizza
(offers cast iron pies)
305 Pennsylvania Ave, SE- DC

MD:
Pizzeria Uno
4001 Town Ctr. Blvd- Bowie, MD
10300 Little Patuxent Pkwy- Columbia, MD
4470 Long Gate Pkwy- Ellicott City, MD

Armand's

1909 Seminary Rd- Silver Spring, MD

190 Halpine Rd.- Rockville, MD
18208 Contour Rd.- Gaithersburg, MD
18070 Georgia Ave- Olney, MD

VA:
Bugsies
111 King Street- Alexandria, VA

Pizzeria Uno
3058 Gatehouse Plaza- Falls Church, VA
11948 Market Street- Reston, VA
5935 Kingstowne Towne Center- Kingstowne, VA
2680 Prince William Pkwy- Woodbridge, VA

*Disclaimer: Being the numbers-oriented blog-geek that I am, I check out how many people actually read my blog from time to time. I noticed that someone from the White House may have glanced at it, so I (shamelessly) made this post in the hopes that Mr. President (or White House intern) will return for my impeccable food advice and recipes. Now- what would be really cool, is for the President or First Lady to "like" me on Facebook. (wink wink)

Pesto Pizza with Ricotta, Salami and Artichoke Hearts

2010-08-10T10:35:00.000-04:00

I clearly have some sort of pizza addiction. Last night I decided to switch it up and go with pesto instead of the traditional sauce. The crust decided to blow up on me, but I think that's because I was a little impatient and didn't work the dough properly. It didn't phase me- it was still a pretty great pizza.

I highly recommend (demand) that you make your own pesto. The flavor is so much more intense and fresh. You can also control the amount of oil, which is key. If you have too much oil in your pesto, it will gather in the center of the pie and make it soggy. Soggy = bad pizza. I also recommend (demand) that you buy quality ingredients. There is no point to going through the effort of pizza making if you're going to just throw any old flavorless garbage on top. That's what certain unnamed chain delivery services are for. For this, I used hand rolled ricotta that I found at Whole Foods. It had a relatively low moisture content (again, for the anti-soggy factor) and it was so light and fluffy, yet still rich and creamy. You could eat it with a spoon, and I did.

Ingredients:
1 Pizza Dough- Recipe here or buy a good quality ball of dough from an Italian store or Balducci's
2 cups packed fresh basil leaves
2-3 cloves of garlic
1/4 cup pine nuts
1/4 cup extra virgin olive oil
1/4 teaspoon Kosher salt
1/4 cup grated fresh Parmesano Reggiano cheese
5-6 slices good quality salami (I don't recommend genoa, the flavor is quite strong)
1/4 cup good quality ricotta
1/4 cup freshly grated mozzarella
1/2 can drained artichoke hearts
All purpose flour

Special Equipment:
Pizza stone
Cuisinart mixer or blender
Pizza paddle

If making dough from scratch, prepare per instructions. Preheat the oven with the stone inside to 550 degrees (or as high as your oven will go). Allow it to heat at this temperature for at least 30 minutes to give the stone time to come to temperature.

Make the Pesto: In the mixer, combine the basil leaves, garlic, olive oil, kosher salt and cheese until mixed into a paste. If it is too dry, drizzle a little more olive oil, but remember- you don't want it too oily for the pizza. It should be a thick paste.

Sprinkle some flour on the pizza paddle. Stretch the dough out and form into pizza shape on the paddle, getting as thin as possible without tearing. (See video below for stretching method.) Spread the pesto evenly over the dough. Top with the shredded mozzarella then add the salami and artichoke hearts. Using a spoon, drop mounds of the fresh ricotta on top in different areas of the pizza. (Don't try to spread it, you will make a mess. It's more rustic this way anyways.) Carefully slide the pizza off the paddle onto the pizza stone in the oven and bake about 8 minutes or until the crust startst to brown and the cheeses bubble. Remove from the oven and allow to rest on the paddle for at least 5 minutes before serving. For a little finishing touch, drizzle a little extra virgin olive oil over the top and grate some fresh black pepper.

Stretching Pizza Dough:

Go To Hell

2010-08-09T09:53:00.000-04:00

photo courtesy of my iPhone

I'm not being rude, I'm referring to Ray's Hell Burger. I have posted about Ray's before, back in the early days of le-blog, and have only recently had the chance to cross over to The VA and visit this burger heaven again.

Ray's has changed a bit since my last visit- slightly larger and with some outdoor seating- but the burgers are everything I remembered them to be. Juicy, giant and full of flavor. I ordered the Au Poivre burger with grilled onions, cognac and sherry sauteed mushrooms and chimay a la biere cheese. Holy crap it was awesome. It was pure burger beauty, in medium rare form. To lessen the intimidation, I decided to cut the burger in half. Looking around, I noticed I was not the only one with this strategy of attack. The chimay cheese oozed down from the top and onto the plate. In the words of Will Ferrell, it was glorious! I also ordered the skin-on french fries, which were perfectly salty. Alas, the burger defeated me and I had to pack up half for another time.

If you can handle the crowds, standing in line and gladiator battles for the next open table, go to Ray's. It is everything a burger should be.

I Am The Worst Food Blogger Ever

2010-08-04T11:44:00.000-04:00

Let me start off with saying I'm sorry. I have neglected the blog, but not on purpose. Thanks to a five minute thunderstorm I lost power for almost a week. The power returned just in time for me to go to the beach for a girls' beach weekend. So, this post won't be so much about any one food thing in particular, but rather a quick catch up of food-related randomness. So, here we go...

Girls' beach weekend in Bethany I would like to thank by dear friends, especially SPF and her in-laws, for a wonderful beach weekend in Bethany Beach. It was incredibly relaxing and full of naughty food and drinks. Here are some highlights:

Pig + Fish: had a yummy crabcake and steak, fantastically large goblets of Sangria and some wine to follow. Tip: skip the mashed potatoes. They were brown and dull. I know- I AM a mashed potato snob. The crabcakes and steak were perfect though!
The gluttony lunch from Surf's Up: this place is apparently just something you have to experience. You have to be willing to let yourself go (in every sense) and just dive in to the juicy and insanely large cheesesteaks. I used to be terrified of them after a bad hangover experience from a bachelorette party (Trish), but upon trying it out again this weekend, they were really good and full of cheesy, greasy, goodness.
Mango Mikes: Two words- Orange Crush. I have to be honest, I don't really remember the food we ate. I know it was a ridiculously large assortment of appetizers. I wasn't there for the food. We were all there for the crush. This drink is refreshing, light and dangerous. You can't taste the alcohol, so they go down quite easily.

What's going on right now in DC:

Groupon Deal: 50% off a cooking class with Top Chef's Carla Hall! This season 5 finalist from Top Chef is offering cooking classes at Alchemy Caterers. Sign up to meet a cheftestant and sharpen your culinary skills!
Living Social DC: Today's deal is $25 for $50 gift card to Strike in Bethesda. I used to love going here when I lived there. It's fun and I love their bar food- particularly the sliders. They remind me of White Castle. I would definitely get the coupon, because it's easy to rack up a tab here.
Restaurant Week!: Restaurant week starts August 16th and ends the 22nd. Make reservations for $20.10 three-course fixed price lunches and $35.10 three-course fixed price dinners. Don't procrastinate on your reservations. Even though there are over 200 restaurants participating, they book up quickly. Oh the pressure- so many places I've been wanting to try out!!

And the biggest news is... I'm moving to San Francisco! Yup- you read that right. This foodie is moving to the foodie capital of the US. Don't worry- I will still be cooking and blogging- probably more than ever. It does mean, however, that this blog will be, well, irrelevant. SO- why don't you help me come up with a new blog name. Post suggestions in the comments. If I pick your idea, you get...um...recognition. Sorry, I'm moving across the country. I don't have the funds to be buying people dinners. I'm still in the DC area for awhile (until fall) but I will keep you all posted on a move date and blog-change date. Please stick with me, loves!

OMG It's An Earthquake!

2010-07-16T09:14:00.000-04:00

Ok, it was kind of fun waking up at 5 a.m. this morning to the rumblings of a 3.7 earthquake. (Well, maybe not the 5 a.m. part.) If you can get over the trauma and sleep deprivation, here are some things happening in the DC area this weekend that might be fun to check out:

According to Metromix DC there are not one, but TWO Christmas in July parties this weekend. The first is at the Eden rooftop at 1715 I Street, NW and the other on Union Street in Alexandria. If you're looking for something a little less, um, Christmas-y, head over to the Palace of Wonders for the "Best Night of Your $!@# Life"

What better way to celebrate our first "big" earthquake in 30 years than with a shake?! The Washingtonian Best Bites Blog rounds up some of the best milkshakes in the area. I like peppermint. I'm just sayin'.

Still not enough to satisfy your sweet tooth? Georgetown Cupcake has a treat for you. In celebration of the premier of their new show on TLC tonight, they are offering free cupcakes all day today! Head on over to grab your cupcake crack and tune in to TLC at 10pm tonight. (I'm not selling out because I work for a certain media company in Silver Spring, I am fairly reporting DC food news and this is relevant...and I like cupcakes.)

Want some great food from a DC landmark followed my an evening of mellow music? (Or the other way around if you want music first then munchies.) Hit up Ben's Chili Bowl then walk down to the 9:30 Club for the Jack Johnson show. I'm a huge fan of their turkey burger and, of course, chili fries. Oh- and coming soon, there will be an app for that.

If you can't get enough Top Chef mania, head over to We, The Pizza on Capitol Hill. Show alum, Spike Mendolsohn's new joint offers traditional and cast iron pies as well as wings, subs, salads and Italian sodas. It's opening was delayed until Monday, however, so you'll have to ride the weekend out.

Some of My Favorite Things

2010-07-15T07:55:00.000-04:00

I've decided to let you all in on some of my favorite things- from restaurants to specific eats. They are now on the left above the produce that's in season locally. I'm sure my list will change periodically and if you have any recommendations, be sure to let me know and I'll check them out!

Schnitzel With Sherry Mushroom Sauce

2010-07-14T22:05:00.000-04:00

I was watching Tyler's Ultimate the other day (favorite comfort food master of mine) and he made a dish I've never cooked before- schnitzel. No, that's not a swear. After watching him pan-fry the breaded thin pork cutlet into a crisp, golden brown medallion of heaven, I decided I needed to try it and hope it didn't turn out like shitzel. (OK, really horribly lame joke. I haven't been sleeping well the last few nights- give me a break. When getting ready this morning I mistakenly spread what I thought was toner all over my face only to look down and see I "freshened" my skin with contact lens solution.) Anyhoooo, here is my take on the dish, and I will say, it turned out great. (In case you haven't noticed, I don't bother publishing my horribly, embarrassing failures.)

Ingredients (serves 4):
1 lb. boneless pork loin
8 oz. Crimini mushrooms, sliced
1/2 medium yellow onion, diced
1 cup flour
1 cup seasoned bread crumbs
Olive oil (about 1/4 cup)
2 tablespoons butter
1 egg
1 tablespoon water
4 sprigs fresh Thyme
6 oz. egg noodles
1/2 cup Sherry
1/4 cup fat free half n' half
Salt & Pepper

Fill a pot with water, season with salt and place on high heat to bring to a boil.

In the meantime, prepare the pork: Heat a large saucepan on medium high heat and coat the bottom of the pan with olive oil. Set up a dredging station by putting the flour in one shallow dish and the breadcrumbs in another. Remove the leaves from the Thyme and add to the breadcrumbs. Beat the egg in a small bowl with the tablespoon of water. Lay the pork out on a cutting board, cover with plastic wrap and pound out flat- about 1/4 inch thick. Dip the pork, one piece at a time in the flour, shaking off the excess. Then dip in the egg and coat in the breadcrumbs. Once the oil is hot, put the pork in the pan and fry for about 2 minutes on each side until golden brown. Remove to a plate with a paper towel and set aside. Tent it with foil to keep warm.

Drain the excess oil from the pan. Add butter. Add the onions and mushrooms and cook until tender. Add the sherry, reducing until slightly thickened.

Boil the egg noodles for about 10 minutes and drain.

Remove the mushroom mixture from the heat and mix in the half n' half. Place some egg noodles on a plate, top with pork and then mushroom and sauce mixture.

Bacon is the New Black

2010-07-09T16:45:00.003-04:00

Bacon is no longer just a side to your morning eggs. It is turning up in gourmet dishes and cocktails in many restaurants all over the nation and DC restaurants are no exception.

According to a study by Mintel, the number of restaurant menu items containing bacon has spiked 25% in the last five years. No longer simply wrapped around scallops as an appetizer, bacon is dipped in chocolate, garnishing drinks and even blended into gelato.

At Founding Farmers in downtown DC, there are a total of seven items on the menu showcasing this salty, smoky meat. Their Bacon Lollis appetizer, in which they candy Nueske’s bacon with a cinnamon and brown sugar glaze, is their star. The lolli doubles as a garnish in their Bone 12 cocktail made with Knob Creek bourbon, fresh lime juice and Tobasco. Plenty of people are ordering these smoked meat concoctions. The restaurant goes through 50 pounds of bacon a week just to make enough lollis for the bar to garnish every Bone 12 they mix. Their sister restaurant, Farmers & Fishers in Georgetown, also offers a bacon lollipop appetizer, but this one is dipped in chocolate. “It’s a nice flavor to start with and is an easy thing to eat and drink,” says Jennifer Motruk Loy, their Director of Marketing.

The ultimate homage to pork would have to be the “I Love Bacon” cooking class at Lia’s in Chevy Chase. For $55 a person, Chef Geoff Tracy or Chef Peter Russo instructs students on four courses including a soup, salad, entrée with side and a dessert that all include bacon. The class even teaches you how to make your own bacon, should you be so inclined.

It’s not just DC that is experiencing the boost in bacon. In Scottsdale, Arizona there is a restaurant devoted to pork, appropriately named Bacon. Vosges Haut Chocolat based in Chicago with boutiques in New York and Las Vegas makes a chocolate bar with bacon as the main ingredient. It is called the Mo’s Milk Chocolate Bacon Bar which has applewood smoked bacon, alder wood smoked salt and milk chocolate. Lou, a wine bar in Los Angeles, has an item on their menu called Pig Candy, which is bacon with spices and brown sugar frozen to have the texture of brittle or toffee. If you don’t want to go out, you can create one of 150 dishes from The Bacon Cookbook by James Villas. There are also websites such as bacontoday.com that offer everything one could ever want to know about this salty pork. It even has stories of people proposing marriage with bacon!

Could this obsession with bacon be causing a toll on our health? In short, yes. Medical News Today reported on a study published by the American Journal of Respiratory and Critical Care Medicine that frequent consumption of cured meats could lead to increased odds of chronic obstructive pulmonary disease (COPD). This is due to the nitrates added to cured meats. They are “thought to generate reactive nitrogen species in the body—molecules that cause structural damage to lung tissue, in a similar way to emphysema.” The study found this risk to be greater for those eating cured meats at least 14 times a month. COPD is just one thing to consider, however. At the Cardiovascular Disease Epidemiology & Prevention and Nutrition, Physical Activity and Metabolism Joint Conference this year, the American Heart Association states that eating processed meats is associated with a higher risk of cardiovascular disease and diabetes. However, if you are consuming cured meats you made yourself or that don’t contain nitrates, these risks are not as significant.

Despite these health risks, people are still flocking to consume bacon dishes and drinks, as evidenced by the recent upswing in bacon-based menu items at popular restaurants. The cookbooks, classes and websites devoted to the meat are evidence that sometimes bacon just makes things better.

Fish Tacos

2010-07-09T09:49:00.001-04:00

To me, fish tacos are synonymous with summer. They are full of flavor, healthy, light and go great with mojitos. Here is a quick, easy fish taco recipe. Sorry, mojitos not included.

Ingredients (serves 4)
1 lb Turbot (or other white, flaky fish)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon salt
2 tablespoons olive oil
shredded cabbage for garnish
2 ripe tomatoes
1 ripe avocado
small tortillas

Sauce
1/2 cup cilantro leaves
8oz low fat sour cream
Juice of 2 lemons
1/4 teaspoon salt
1/2 teaspoon cayenne

For the sauce, finely chop the cilantro. In a blender or mixer, puree with the sour cream, lemon juice salt and cayenne. Set aside.

Heat a pan on med-high and add olive oil. Mix the paprika, garlic powder, cayenne and salt. Coat the Turbot with the seasoning mixture and place the fish in the hot pan. Pan fry for about 2 minutes then flip. Pan fry for about another 2 minutes, depending on thickness, until the fish flakes apart and is opaque in the center. Remove from heat.

Place the tortillas on a plate and cover with a slightly damp paper towel. Warm in the microwave, about 20 seconds on medium.

Slice open the avocado and carefully remove the pit. (See instructional video below.) Slice the avocado into thin strips or cubes. Dice the tomatoes.

Assembly: Break off a piece of fish and place on the tortilla. Top with slices of avocado, tomatoes and shredded cabbage. Drizzle sauce over the top and serve.

How to cut an avocado without stabbing yourself or losing digits:

Some Things Lindsay Lohan Won't Be Eating In Jail

2010-07-08T10:01:00.001-04:00

Okay, it's more than a bit ridiculous how much attention Lindsay Lohan's jail sentence and her behavior is getting. Seriously, who didn't see this coming? That girl literally couldn't stop making bad decisions long enough to show up for court. Well, I'm jumping on the bandwagon and contributing to the media obnoxiousness with some foods I've found on local menus and around the blogosphere that Lindsay won't likely be enjoying anytime soon. Good luck Li-lo. Coming soon- recipes for Crowbar Cornbread and Hand-Saw Bundt cake.

My Own Beer Can Chicken
The Bitten Word's Boozy Ice Pops
DC Foodies' Bourbon Peach Pork Chops
Drunken mussels or beer BBQ lamb sliders at Granville Moore's- 1238 H Street, NW
My Husband Cook's Beer-braised pork shoulder
Pan seared Salmon, leeks & polenta in a champagne sauce at Bistrot du Coin- 1738 Connecticut Ave, NW
Drunken Shrimp at Sei- 444 7th Street, NW

What's Up DC? 4th of July Weekend

2010-07-03T19:54:00.000-04:00

It's 4th of July weekend and time for fireworks and barbecues. It's the weekend welcoming summer with slow-cooked ribs, apple pies, spiked sweet tea and sparklers. Not sure how you're going to spend it? Here are some ways you can celebrate our independence with some good grub and adult beverages.

Fireworks on the National Mall
(although no adult beverages are allowed on the mall, sorry)
July 4th
9:15 p.m.

Boom with a View
Party with Adrien Grenier of Entourage and his band, the Honey Brothers
P.O.V. at the W
515 15th St, NW
$200 (yikes!)

Red, White & Booze Bash
Town Tavern
2323 18th St., NW
Food, cheap drinks, games and patriotic attire contest

J&G Steakhouse
Barbecue on the patio
$20 includes burger or Kobe beef hotdog, chips and beer
3-11pm
515 15th St, NW

Asia Nine
$20 to-go meals, great for taking to the mall for fireworks
915 E St, NW

Ten Penh
Patio barbecue for $29, $12 buckets of beer, late night happy hour
1001 Pennsylvania Ave

Panko Crusted Chicken Paillards with Garlic, Tomatoes & Basil

2010-07-03T10:03:00.000-04:00

Here is a simple, healthy and fresh chicken dish that is great for an easy weeknight dinner. I coated the chicken with panko crumbs and Parmesan, baked it and topped with freshly sauteed tomatoes, garlic and basil. A lot of flavor for so few ingredients.

Ingredients (serves 4)
2 very large chicken breasts (or 4 small)
1 cup panko breadcrumbs
1 tablespoon grated Parmesan cheese
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 tablespoon water
5 cloves of garlic
2 ripe tomatoes
1/2 cup fresh basil leaves
Olive oil

Preheat oven to 350 degrees. On a cutting board, lay out the chicken breasts, cover with plastic wrap and pound them out until they are about 1/2 inch thick. Try to make sure the thickness is even so the chicken cooks consistently. In a large bowl, combine panko, Parmesan, salt and pepper. In a separate bowl, whisk together the egg with water. Dip the chicken breasts individually in the egg, then coat with the breading mixture and set on a greased baking sheet. Put in the oven and bake approximately 20 minutes, depending on the thickness of the chicken, until the internal temperature reaches about 165 degrees.

In the meantime, mince the garlic, dice the tomatoes and finely chop the basil. Heat a saucepan on med-high heat. Add 2 tablespoons of olive oil. When the oil is hot, add the garlic and tomatoes. Cook about 5 minutes, until tomatoes are slightly softened. Add the basil and mix well with the tomatoes and garlic. Remove from the heat. Plate the chicken breasts and top with the tomato mixture.

Pacci's Neapolitan Pizzeria

2010-06-27T21:11:00.000-04:00

I'm just going to start right off and straight up tell you I think Pacci's is the best thing that's happened to Silver Spring, certainly as far as pizza goes. Yes, a bold statement, but it's that good. I am a BIG pizza lover. I love all styles of pizza, don't get me wrong. I enjoy the healthy side that Z Pizza offers and the New York side that Flippin' Pizza offers... but my heart lies with true, Italian, Neapolitan pizza. It is just so fresh and alive with flavor. I would even go out on a limb to say it's right up there breathing down the neck of Two Amy's.

You walk in to this long, narrow space and are greeted immediately with the wood-fired pizza oven and a brick wall behind the bar adorned with wine bottles. There is a long, beautiful marble bar and narrow window seating. The table seating is towards the back and they offer substantial seating al-fresco. We chose to sit at the bar where we could watch the action.

I ordered the Nanninella pizza which was topped with oregano, buffalo mozzarella, cherry tomatoes, arugula, basil, shavings of parmesan and extra virgin olive oil. As I'm sure I've mentioned before, I'm a sucker for a pizza with arugula. The crust was absolutely perfect- thin, but not cracker-thin, crunchy and blackened bottom but yet still a soft doughiness to the center. This pizza exuded freshness with the peppery bite of the arugula and the bright red tomatoes.

My husband ordered the calzone with fresh ricotta, spicy salami, mozzarella and sauce. The dough was not too thick, which is often the case with calzones. The thing that stood out the most was the ricotta. It was so fresh, light and creamy. I would not be ashamed to lick the plate in a crowded restaurant.

I've learned in my food writing courses that you can't fairly review a restaurant until you've been there at least three times. I have only gone once, but it was outstanding. That being said, I guess I will use this as my excuse to go back a few more times and write about it again.

Pacci's
8113 Georgia Ave
Silver Spring, MD
301-588-1011

Eco-Friendly Boozing

2010-06-25T10:10:00.001-04:00

First green restaurants and now green bars? Fabulous! Now you can party the night away and not feel terrible about killing the planet (but maybe just feel terrible in general the next morning.) The Huffington Post put together a slideshow of green bars popping up around the nation. They all are considered eco-friendly for different reasons and not necessarily 100 percent green, but they all are proving to take steps in the right direction for business known for large amounts of waste. Check out their list here. Some of their green attributes include local, sustainable food and drinks, earth-friendly products and design, led lighting and even turning cooking oils into biodiesel. Nice! Be sure to check out number 7 on the list, Arlington's own Domaso. They practice multiple means of being green including using soy ink for menus.

Here is a small sampling of many other local bars taking steps to save our planet while getting you a little tipsy:

Hotel Monaco- Poste Brasserie
700 F St., NW
Details: recycled products, green cleaning supplies, soy inks, organic food and beverage options

Dickson Wine Bar
903 U Street
Details: offers only organic food and wines

Sonoma Restaurant and Wine Bar
223 Pennsylvania Ave, SE
Details: Sustainable foods, wines, practices, local ingredients, renewable energy sources

Proof
775 G Street, NW
Details: local, organic and sustainable ingredients

Founding Farmers
1924 Pennsylvania Ave, NW
Details: LEED Gold Restaurant, offset carbon emissions, sustainable food
as well as sister restaurant Farmers & Fishers at 3000 K Street, NW

What's Up DC? Weekend Food Events June 26-27

2010-06-24T22:46:00.002-04:00

It's going to be a scorcher! It seems summer has arrived and the heat and humidity are here to stay. Hopefully metro has fixed the air conditioning at Dupont because there's a lot going on in DC this weekend. Here are some highlights for good eating and drinking. Eat well and stay cool!

The Safeway National Capital Barbecue Battle
June 26-27
$10 adult/ $5 kids 6-12
12pm-6pm
Pennsylvania ave, 9th-14th streets
Highlights: free Safeway Sampling Pavilion, Music, Pork Cooking Stage

Cocktails for Critters
June 26th
8pm-11pm
National Aquarium- 14th & Constitution
$30
Highlights: Open Bar, Hors-d-oeuvres, DJ

Refresh Sundays Pool Party
Every Sunday
Capitol Skyline Hotel- 10 I St. SW
$10 before 2, $20 for guys after
Highlights: pool, drinks, yoga, games, food service, supersoakers, hookahs, DJs

Restaurant Week for Kids
June 20-27th
Seatings from 5-6:30
Highlights: Kids 11 and under pay their age with purchase of 1 adult entree

Northern Virginia Summer Brewfest
June 26-27th
11am-9pm Sat, 11am-7pm Sun
Morven Park, Leesberg, VA
$20 for 21+, $15 for designated drivers
Highlights: food, bands and over 50 of America's best breweries represented

Eat At Addie's

2010-06-17T22:22:00.000-04:00

Photo from www.addiesrestaurant.com

Recently I was looking for a place to have a nice lunch in the Rockville area and remembered a little place I have probably passed a thousand times and always swore I should try- Addie's. Amidst the strip-malls and infamously bad pike traffic is a quaint little golden cottage that looks as though it should be on a lake. Walking up to the restaurant you are welcomed with a front outdoor dining area that is remarkably peaceful for being about 25 yards from one of the busiest roads in the area. Inside is small, but charming. You feel as though you are in someone's home. I was surprised to be led to yet another outdoor dining area on the back patio. It is a large, stone, fenced-in patio with a giant beautiful tree in the center. The branches are adorned with hanging candle lanterns. It is an incredibly beautiful and romantic setting.

The host was extremely accommodating. He accidentally gave my reserved table away so arranged for another table to be set up. It was extremely busy but I didn't have to wait long.

I saw many things I wanted from the menu but decided on the Cuban sandwich and my husband got the veal meatballs with goat cheese polenta. The Cuban was one of the better ones I've had in awhile. The pork was tender and the ham was salty. The mustard ale cheese oozed out the sides, which is a great quality in a Cuban. The only thing I found to be missing were the pickles. Standard Cubans call for pickles on top but this had red onions, which was also good.

The veal meatballs were incredibly tender and rich. The sauce was creamy and smooth and the goat cheese polenta was a perfect compliment.

My lunch at Addie's was a great dining experience, which can be expected as it's part of the Black Restaurant group (Black's, Blacksalt, Black Market). I can't wait to go back for dinner.

Addie's
11120 Rockville Pike
Rockville, MD 20852
301-881-0081

Orange-Soy Glazed Salmon

2010-06-16T10:27:00.000-04:00

I stopped by the fish market yesterday and they had some really beautiful, fresh salmon. I haven't made it in awhile so I couldn't resist. Earlier in the week we accidentally bought two containers of orange juice so I came up with a marinade and glaze to make use of it. This experiment paid off- it was delicious! The salmon was tender, salty and sweet all at the same time. To top it off- it's really easy!

Ingredients (serves 2):
1 lb. fresh salmon, de-boned
1 cup pulp-free orange juice
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup olive oil

In a bowl, whisk together the orange juice, garlic, soy sauce and olive oil. Add the salmon and marinate about 10 minutes. (Don't leave any longer than that or the citrus will start to cook the fish.) Pour the marinade into a sauce pan and heat on high heat. Bring to a boil and whisk often to make sure it doesn't stick to the bottom of the pan. Place the fish on a broiler pan. Broil about 10-12 minutes, depending on the thickness of the fish. It's best to keep an eye on it. It's done when it the layers flake apart with a fork and the inside is opaque. Remove from the broiler and set aside. Continue stirring the sauce until thickened, the consistency of honey. Plate the salmon and top with the glaze. Enjoy!

Birch & Barley

2010-06-13T08:59:00.000-04:00

Ok, I have neglected you for a bit, I'm sorry. I've had a busy week but now I'm relaxing and ready to get caught up. First up- Birch & Barley.

Birch & Barley in Logan Circle is a great place for a serious beer lover. With 50 brews on draft and a total offering of 500, there is definitely a beer for everyone. As you walk towards the bar in the back your eyes are instantly drawn to the giant copper pipes, like an organ, that bring the draft beer down from above to the taps behind the bar. (Churchkey, the sister bar is upstairs and the location of the temperature controlled rooms housing the beer.) The floors are a beautiful dual-toned hardwood (that I've now decided I must have for my house.) The space has a warm, earthy feel with a wood logs, oil candles and a gorgeous natural wood bar. The bar and restaurant are accented by the uber-popular acrylic chairs, giving the space a modern and minimalist look.

I ordered a summer ale from the back bar while waiting for a table and took note that they stock a variety of different glasses specific for the type of brew you choose - a sign of people serious about their beer! (I mean, come on, they have a Beer Director.)

Once seated, I tried another summer brew and studied the menu. There were several things on the menu I wanted, but one item won me over. It was a grilled pork tenderloin with ramps and spaetzle. To be honest, I didn't order this for the pork. It's so easy to make and is something I make about once a month because all you do is throw it in the oven and wait. I chose this dish for the ramps. Ramps are a wild leek that are only available for a window of a few weeks in spring. They are considered a delicacy in most places as they are hard to get. They have a strong, garlicky onion flavor that evokes earthiness. Second to the ramps, I do love spaetzle (tiny, soft pasta dish) and it's often overlooked for the more widespread side of mashed potatoes or mac and cheese. (Don't get me wrong, those are two of my favorite things, but sometimes you want a little variety.)

As soon as the waiter placed my dish on the table I dug right in to the ramps. They were tender with a strong bite. I devoured them. Even though I was originally indifferent to the pork, it caught me by surprise with it's smoky seasoned outer crust and soft tender center. It was cooked perfectly. The light sauce drizzled over the plate was a perfect compliment. I was also surprized with how delicate the spaetzle was. It is usually a dish that has a heavy, creamy feel but this was tender and fluffy with very little sauce. This dish sounds like a big, heavy comfort-food type of meal but it was actually quite light and refreshing- perfect for a hot spring evening.

I was quite happy with the entire experience at Birch & Barley. They have a beer to satisfy any palate and a dish to satisfy any tummy. Did I mention they serve brunch on Sundays until 8pm? Awesome.

Birch & Barley
1337 14th Street, NW
Washington, DC
202-567-2576

Check out Metrocurean's post about Birch & Barley & Churchkey. She has some great pictures of the space!

Habanero Hands

2010-06-03T08:12:00.002-04:00

Photo from seedfest.co.uk

A good friend of mine, thebeerb1tch, had an unfortunate incident recently with a habanero pepper. It seems she was chopping one and found she couldn't get the hot burn off of her hands. Anyone who has had this happen knows just how annoying, and even painful, this can be. It lasts for days and if you wear contact lenses, forget about wearing anything but glasses for a week. (I once thought washing my hands was enough, took out my contacts and my eyes teared rivers and turned blood red. I could barely open them. NOT a pleasant experience.)

So what makes these peppers so difficult to handle? Capsaicin. This is the ingredient in peppers that make them hot, and habeneros have the highest levels of all peppers. Heat is measured in Scovilles. This scale ranges from sweet bell peppers at 0 and Japanese Chilis at 20,000 all the way up to habaneros that can reach 350,000 scovilles. Pretty hot stuff. This ingredient has been extracted for years for medical purposes as well. It's the key ingredient in topical ointments for sore muscles, like Ben Gay. How is it that something like this is safe to eat? You eat very small doses. The habanero is most commonly used in sauces, chilis, salsas and seasonings. It is not normally eaten raw, unless you are Adam Richman from Man vs. Food and have some sort of death wish.

Now, the important stuff- how to prevent the burning pain from handling these hotties. First thing's first- wear powder-free latex gloves. No joke. This is the safest and most sure-fire way to prevent any unnecessary injuries or discomfort. I recommend everyone have some on hand in their kitchen for moments like this. (I say this knowing perfectly well I don't have any in my kitchen right now, but do as I say, not as I do. I always intend to keep a stash but haven't gotten to it yet.) If you do find yourself without gloves and decide to start chopping anyway, here are some tips that may help alleviate the burn:

Vinegar- Pour vinegar over your hands to break up the pepper oil and then wash with soap and water. You will likely have to keep repeating this.

Milk- It works for calming the burn when you eat hot foods so why not for your hands. Soak your hands in a bowl of milk.

Citrus- Rub lemon or lime juice over your hands then wash with soap and water

These may help, but I would still wait a day or two before touching your eyes. Capsaicin has a way of sticking around for a few days. I hope this was helpful beerb1tch! Below are a couple of links to other discussion threads on the topic that might also be helpful. Careful cutting!

Gardenweb
eHow
Chow

Beer Can Chicken and Cucumber Salad

2010-05-31T21:57:00.000-04:00

Happy Memorial Day! My long weekend was filled with friends, fun and a lot of food. Throughout the weekend we grilled flank steak stuffed with prosciutto, fontina and basil, chicken kabobs and swordfish kabobs. We rounded out the weekend with beer can chicken. This has to be one of my favorite ways to eat chicken. The beer evaporates into the chicken leaving it moist and full of flavor. Feel free to experiment with the spice rubs and beer choices. We opted for a cucumber salad as a refreshing, light and tangy side dish which is great on a hot day.

Beer Can Chicken
Ingredients:
1 whole chicken
1 Tablspoon Kosher Salt
1/2 teaspoon freshly ground pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablspoon poultry seasoning
1 can of beer
1 lemon, sliced
1 sprig of rosemary
1 sprig of thyme

Heat two outside burners on a grill to medium-high heat and leave the center burner off. Remove the gizzards from the chest cavity, rinse the bird and pat dry. Combine all of the spices in a bowl then rub all over the outside of the chicken. Open a can of beer and pour half into a shallow, disposable tin. Add lemons, rosemary and thyme. Insert the half full beer can into the cavity of the bird and sit the chicken upright in the tin tray. Place the entire bird on the tray sitting upright over the center burner that is not lit. Close the grill and cook until the chicken reaches an internal temperature of about 165 degrees in the breast (about an hour and 15 minutes). Remove the chicken from the grill and carefully remove the beer can with tongs and discard. Allow to rest about 10 minutes before carving.

Cucumber Salad (makes a large bowl, great for a party)
Ingredients
6 cucumbers
1/2 red onion, sliced thin
3 small tomatoes, diced
1/2 cup champagne vinegar (you can add more or less to suit your taste)
1 full package of fresh dill (or one bunch- approx. 4 Tablespoons chopped)
feta, crumbled
salt & pepper to taste

Slice the cucumber extra thin to the point they are almost transparent and place in a bowl. Add the vinegar, red onion, salt, pepper and dill. Soak at least one hour (but even better overnight). When ready to serve, add the tomatoes and feta.

Blue Moon Time

2010-05-26T21:53:00.000-04:00

Sorry beerb1tch. I just really like it! At least be proud it's not a Miller Lite tonight. I'm a bourbon drinking girl who drinks girlie beer. Go figure. I am working on it though. I have been making a conscious effort to try more beers, try better beers and to stop hitting the panic button and ordering a watered-down cheap skunk brew when there are always better options. I think I have reached the acceptance stage of my recovery.

Devouring California

2010-05-24T21:28:00.000-04:00

I'm back! So, I clearly didn't make any mobile posts from the road. Sorry. I did, however, eat well on my trip. Most notable of my meals was a restaurant called Evvia in Palo Alto, CA. It is a very classy Mediterranean restaurant serving signature Greek dishes with local interpretations.

We had a pretty busy day of touring the city and traveling. We had every intention of going home to change for dinner but decided to go as-is and grab a beer first. Mind you, as-is meant that my friend, her husband and I were a matching trio of jeans and chucks. Peeking through the window everyone was gussied up in dresses and dinner jackets, but we went for it. Thankfully, no one gave us a second look. So clearly, we were just that cool.

While waiting for our table, we headed to the back bar for some bourbon, passing a giant cozy hearth and a long farm table near the center of the dining room. There was a warm glow in the room and the air was filled with mouth-watering aromas.

Once we were seated, we decided on going tapas style and ordering a plethora of appetizers instead of entrees. The server was probably slightly annoyed that she had to keep coming back to see what we wanted to stuff our faces with next, but she didn't show it. Everyone there was extremely nice and accommodating. We ordered so many dishes I can't keep track. We started with a grilled octopus that was smoky and flavorful. The texture was surprising- you would expect it to be slimy or rubbery but it was actually closer to the texture of lobster tail.

We also had herb dumplings with field mushrooms that were tender and earthy. Next up were lamb sausages with tzatziki, grilled swordfish skewers and dolmathes. The food kept coming and was superb. The only dish we weren't overjoyed with would have to be the grilled artichokes with greek yogurt. The flavor was delicious, but we were a little put-off by the choke that they left on it.

We ended the evening with a bottle of wine and a rich, creamy rice pudding. We may have all been in pain, but it was worth it. The food at Evvia was delicious, the service was friendly and the atmosphere welcoming and relaxing. We closed the place out, being some of the last patrons to leave. It was a great way to end a great trip. Thank you Mr. & Mrs. L, I look forward to coming back!

Evvia
420 Emerson Street
Palo Alto, CA

Dijon and Herb Pork Tenderloin

2010-05-18T22:22:00.000-04:00

This will likely be my last post for a few days because I'll be travelling the the left coast but if I get a chance I'll try to do a mobile post from my phone. I'm not making any promises though, so don't shed too many tears. I have to admit I'm leaving for the long weekend on a delicious note.

I was feeling creative tonight trying to think of a new way to make pork tenderloin other than teriyaki or pre-marinated versions. I rummaged through my cabinets and refrigerator and ended up with one of my favorite creations I've had in awhile. I'm not going to lie- it was really good. The rosemary, garlic and Dijon gave it a tangy, earthy flavor that seeped into every bite. As an added bonus, it's really easy to make.

Ingredients (serves 6)
2 pork tenderloins
3 cloves of fresh garlic, minced
1 tablespoon freshly chopped rosemary
1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons Dijon mustard

Preheat the oven to 350 degrees. Trim any excess fat or silver skin from the tenderloins. In a bowl, combine all of the remaining ingredients to make a paste. Brush the mixture onto the tenderloins, coating both sides. Place in a glass baking dish and bake until the internal temperature is 155 degrees, about an hour. Remove from the oven and set aside on a cutting board to rest 10 minutes before serving.

Lamb Burgers with Tzatziki and Feta

2010-05-17T20:17:00.000-04:00

Here is an extremely flavorful and easy way to change up your standard grilled burgers. It takes minimal effort and is a great way to add variety to BBQs when you have friends over. It's also a very easy option for a weeknight dinner. I use store-bought Tzaziki and Naan to keep things simple. (Whole Foods or Balducci's almost always has both.) The lamb is extremely juicy and tender and the spices pack it full of flavor.

Ingredients (makes approx. 4 burgers):
1 lb. freshly ground lamb
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 garlic clove, minced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 red onion- very thinly sliced
6 oz of good quality, fresh feta (in water)
1 package of Naan (usually contains 4-6 pieces)
1 8oz. container Tzatziki

In a bowl, gently combine the lamb with the spices and garlic. Be careful not to over-work the meat. Form into patties. Heat the grill to medium-high heat. Grill the lamb for approximately 4 minutes per side for medium. Do NOT press the burgers down on the grill- you will lose the flavorful juices! Drain the feta and pat dry. Slice the feta and place on the burgers just before they are finished. (It's ok if it's crumbly, just try to keep them towards the center of the burger.) Remove the burgers from the grill and set aside to rest a few minutes. Put the pieces of naan on the grill to warm them- just about a minute. Remove, tear in half placing each on a plate and top with a burger and some red onion. Spoon tzatziki over the top and serve. These are served open-faced and you fold the naan around the burger.

More Modern Kitchen Gadgets

2010-05-16T22:11:00.004-04:00

In my constant quest for finding things to buy online that I don't need, I am always coming across modern, cool gadgets for the kitchen. I'm a sucker for modern design. For someone who loves entertaining, it's always fun to bring out conversation pieces for guests. Here are a couple of items I cam across this weekend:

Index Chopping Boards by High Fashion Home
It's important to keep you boards for veggies, meat and fish separate. Here is a unique, clean and simple design to keep your boards organized and keep you from getting salmonella.
$60

Pick Your Nose party cups from PureModern.com
Why? Because you have a sense of humor and so
do your party guests
$13.25/set

Sushi Time modern sushi serving platter from Nova68
Elegant, simple and modern design to equally match the artistry of sushi
$42

Apple Slicer from the MOMA Store
Not only does this make slicing apples easy,
but it keeps them from browning if you decide you don't want the whole apple!
$40

Rasika- Modern Indian Cuisine

2010-05-13T09:41:00.010-04:00

Photo from Rasikarestaurant.com

Ever since I went to Bibiana last year for my birthday I have been wanting to try Rasika- the modern four star Indian restaurant owned by the same restaurant group of famed Ashok Bajaj. It should be noted that not only did Bajaj win the James Beard award in 2009 for Outstanding Restaurateur, but Rasika's Chef Vikram Sunderam also won a James Beard award for 2009 Best Chef: Mid-Atlantic. Impressive to say the least! As you can imagine, reservations are not easy to come by. I booked this reservation 2 months in advance and it was for a Tuesday night. I have to tell you, it's worth the wait.

You walk in and are instantly calmed by the warm smell of spices and soft light reflecting off the divider of dangling crystals. The tones are rich and colorful, mimicking the spices of the dishes, with a saffron colored wall and hanging red jewels. The waitstaff is extremely friendly and professional. There are many of them floating effortlessly through the dining room making sure the evening service is flawless. (I hate when you go to a nice restaurant that is understaffed and the server looks stressed and flustered.)

The food reflected the same amount of warmth and professionalism as the atmosphere. We started with the Palak Chaat, an appetizer of crispy fried spinach, sweet yogurt, tamarind and date chutney. It was phenomenal. You bite in and first taste a sweet crunch which then actually melts in your mouth.

For entrees, I was indecisive as usual. So many dishes appealed to me. Our server had a simple solution- half portions of two different entrees! I've never done that before, nor had that option ever been offered. She was so accommodating. We ended up with a table full of food including the Black Cod, Raan-E-Rasika and Chicken Green Masala as well as a side of Cucumber Raita and Naan. When they delivered the food the aroma made my mouth water. The Black Cod was delicate and flaky with dill, honey, star anise and red wine vinegar. It was light, buttery and tangy. The Chicken Green Masala was tender and spicy, yet not overpowering. The Cucumber Raita was a nice complement as it cooled my palate after the spice builds up bite after bite. The Raan-E-Rasika was a beautifully Frenched lamb shank with rich red colors from saffron, black cardamom and dark rum. It was extremely tender, yet not fatty like you often find with a lamb shank. There wasn't even a hint of gaminess- clearly very high quality lamb.

Everything about this dining experience was fantastic- from the ambiance and highly professional staff to the tender, high quality, perfectly prepared dishes. I was even surprised at the reasonable prices for a fine dining establishment. I'll be going online to make my next reservation very soon.

Rasika
633 D Street, NW
Washington, DC
202-637-1222

CORRECTION: So...... I made a boo boo. I was clearly drunk on Indian food and wine when I wrote this because I made a...(wait for it...) mistake. Oops! I wrongly stated that Bajaj and Vikram both WON Beard awards but in fact they were nominated. The awards for 2009 went to Myriad and Chef Jose Garces. So that I do not do anyone else injustice, feel free to get the full list of 2009 winners here. Kids- lesson be learned... vino and blogging don't mix! Thanks!

Grilled Halibut with Roasted Red Pepper Puree

2010-05-08T20:44:00.000-04:00

I've said it before and I'll say it again- halibut is the best fish evarrrrr! It is one of the best parts of summer. I always feel as though I have to buy it every chance I get or order it in restaurants when I go out as the season for availability is not long here in DC (at least not long enough as far as I'm concerned). It's mild, flaky, buttery and can be prepared about a million different ways.

This recipe is one of my new favorites for this fish. The sweetness of the roasted red peppers really compliments the tender, flaky fillet.

Serves 2

Ingredients:

2 8oz halibut fillets (deboned)

1 red pepper

Extra virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

Juice from 1 lemon

Equipment:

Blender

Grill basket for fish

Heat the grill on medium flame. Place the red pepper on the grill and cook until blackened on all sides. You will need to watch this closely, turning it to ensure all sides blacken evenly. Remove from the grill and place in a bowl. Tightly cover with plastic wrap and allow to cool about 10 minutes.

Drizzle a small amount of olive oil on the halibut. Season with salt and pepper and place in the grill basket on the grill over a medium-high flame. Grill for 6-10 minutes, turning only once to avoid breaking. You must watch the fish closely, being careful not to overcook. You will know it is done when it flakes apart with a fork and the interior is white, not translucent.

Peel the outer layer from the roasted red pepper and rinse any remaining charred bits of skin. Cut the core of the pepper out and rinse away seeds. Place the pepper in the blender with the kosher salt and lemon juice and puree. While the blender is on, very slowly drizzle in olive oil until the pepper makes a frothy sauce (about 2 tablespoons, depending on the size of the pepper).

Plate the fish and spoon the sauce over top. Season with freshly ground black pepper.

Happy Cinco de Mayo!

2010-05-05T09:57:00.001-04:00

Hooray! It's the second largest drinking day of the year next to St. Paddy's Day! And it's...Wednesday. El sigh. Well, there is always happy hour. This area has a plethora of Mexican or tex-mex restaurants so it's a pretty safe bet that something will be going on at any one or all of them. Below are just a few and here is a list of many more. Go enjoy some guacamole and margaritas and celebrate the victory of the Mexican army over the French at the Battle of Puebla in 1862! (yeah- there's a history lesson for you boozebags. Use it as conversation piece while sipping Dos Equis.)

Oyamel
401 7th Street, NW
4:30-6:30 Sun.-Fri $4 margaritas, ponche &
select draft beer, $4 tacos, half off wine
by the glass

Lauriol Plaza
1835 18th St, NW
Not sure what their special is, site just says
(Cinco de Mayo is Coming!) Um, OK. I assume
they will have specials as with their sister restaurant
Cactus Cantina at 3300 Wisconsin Ave, NW

Rosa Mexicano
575 7th Street, NW
Cinco de Mayo Festival- live music,
special menu, giveaways

Grandma's Sunday Apple Pie

2010-05-02T22:46:00.001-04:00

I know I haven't had a post in over a week- but it's for a good reason. Unfortunately my grandmother passed away at 89 years young. She always said she wanted to die at 89, the same age her mother was when she passed, and also thought it would be neat to go on her birthday. A strong woman with amazing will, she did just that.

I was really close to my grandmother- she was more like a mother to me for most of my life. Throughout the years I've lived at her house and she in mine later on. She was always there for me and was the person who first introduced me to the kitchen.

My grandmother used to bake pies nearly every Sunday. When I was about five years old she taught me how to make my first pie. She saved miniature tins from frozen pot-pies and gave me her leftover pie dough. She always wore an apron and kept children's aprons that I'd wear whenever it was baking time. She showed me the steps, making the dough and letting me roll it out. She let me make any kind of pie I wanted. My first pie consisted of apples, raisins, cheese and chocolate- which is unfortunate for my father who had to be the taste-tester and put on a smile saying "mmm, delicious!" I was covered from head to toe in flour and it was wonderful.

Over the years my pies got better and my grandmother taught me more recipes. She was always there to give me advice, even if over the phone, on how to tweak my cookie dough or make my macaroni and cheese creamier. In her later years when she could no longer cook, she was happy to hover over me in the kitchen making sure I didn't miss a step.

I will always miss the woman who inspired me to love cooking and making others happy with food. I know she will always be with me with every meal I make and every pie I bake- although I have no doubt it will never be a match for hers.

She kept her pie recipes in her head, so I baked one using the Good Housekeeping basic recipe with some minor tweaks of my own.

Ingredients:
Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6-8 tablespoons cold water

Equipment:
Cuisinart or pastry blender
rolling pin

Filling:
6-7 cups peeled, cored, chopped Macintosh Apples
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
2 tablespoons all purpose flour
1/4 teaspoon vanilla
2-3 tablespoons butter
milk

PREHEAT the oven to 425 degrees.

FOR THE CRUST: Combine the flour, shortening and salt in the mixer. Pulse to combine, adding water 1 tablespoon at a time until flour resembles coarse crumbs. Remove from mixer and form into a ball. Cut the dough in half, reserving half of it for the top. On a lightly floured surface, roll out half the dough into 1/4" thick circle. Roll half the circle onto the rolling pin, using the pin to lift the dough and place into a pie dish.

FILLING: Combine the apples with all remaining ingredients except the butter and milk. (TIP: Add the lemon juice to the apples as you chop them to prevent browning). Toss the mixture, making sure to coat the apples evenly. Pour filling into the pie crust. Dot the top of the filling with the pats of butter.

ROLL out the remaining pie dough into a circle, as you did the first one, and place over the top of the pie. Pinch around the edges to seal. You can cut shapes out of the top before placing on top or just cut some slits into the top with a knife to allow moisture to escape.

BRUSH the top of the pie with milk for a golden brown crust- but don't brush the edges or they will burn.

BAKE for 40-50 minutes until golden brown. Remove from the oven and allow to rest at least 20 minutes before serving.

10 Easy Ways To Eat Green on Earth Day

2010-04-22T08:12:00.002-04:00

From townofbenoit.org

Happy Earth Day! Take some time today to appreciate our planet. One way to do that is through food. Believe it or not, your everyday food choices can make a big impact. Here are ten ways you can eat green today:

Don't purchase any food at the grocery store that isn't natural. Read the labels. If you can't pronounce it, you probably shouldn't eat it.
Don't purchase food in packaging that cannot be recycled. If it can be- recycle it.
Buy organic. Whether you're grocery shopping or looking for lunch, there are many places that you can buy organic. You can go to Whole Foods, Yes! Markets and now most regular supermarkets have an organic aisle. Don't forget to bring reusable bags. You are sort of canceling your good deeds out when you walk away with those plastic bags.
Eat at a restaurant offering an organic/sustainable menu. Click here for a list of some DC restaurants offering Earth Day specials from organic menus to green hours.
Drink green. Don't use water bottles. Drink from the tap. I guarantee it's good drinking water, and it's quite possibly more purified than the one Coca-Cola sells.
Buy food that's in season and, if possible local. You may not think about this when you go to the grocery store, but if that organic avocado had to be shipped or flown here from California, you are contributing to the problem via global emissions. The Natural Resources Defense Council can tell you what is in season and local to you. If you're from around DC, just look to the left of this post.
Only buy what you will eat. No one likes throwing out leftovers that stink up your fridge. Learn to shop for what you will consume, not for what your stomach tells you.
Reduce your red meat intake. Cows produce methane (eew) which is a global warming gas.
Plant your own herbs or produce. Not only are you helping out the planet, you will appreciate it a lot more.
Cook for yourself. By cooking your own meal, you know exactly what you're getting. You can avoid those preservatives and ingredients you can't pronounce.

Steamed Artichokes

2010-04-18T08:18:00.001-04:00

When I walked into Whole Foods yesterday as soon as the sliding doors opened I was presented with a giant, overflowing pile of green artichokes. They are such a beautiful thistle. Yes, that's right- not a fruit, not a vegetable, not a flower, but a thistle. (I know this thanks to fellow blogger Phytophactor who is an academic botanist.)

Artichokes can be intimidating to someone who's never cooked them. They are prickly, rough and if you don't cut out the "choke" you will, well, choke. Thanks to my mother in-law, I have learned an easy and delicious way to prepare them.

Ingredients:
2 whole artichokes
1 cup Italian seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese
1Tablespoon salt
1Tablespoon olive oil

Special Equipment: steamer pot

Fill the steamer pot so the water just touches the bottom of the steamer basket. Salt the water and bring to a boil.

Cut the stem off the artichokes so they will sit flat. Gently spread open the petals. In a bowl, combine the breadcrumbs and Parmesan. Drizzle the tops of the artichokes with a little olive oil, be sure a little gets down in between the petals. Carefully sprinkle the breadcrumb mixture in between each petal, getting it down towards the bottom. Be CAREFUL, the tips of the petals are prickly! (you can also pre-trim all of the petal tips if you prefer to play it safe.) Place the artichokes in the steamer pot and steam for about 45 minutes, until soft. Remove and serve.

Not know how to actually eat these? Here are step-by-step instructions. Enjoy!

Some of My Favorite Cookbooks

2010-04-17T19:02:00.001-04:00

I don't often follow recipes strictly, and many times don't use them at all. I prefer developing my own and occasionally using a recipe as a guide. I like the experimentation and the process, be it resulting in failure or success. However, I still love cookbooks. They are my shoes, my baseball cards, my rare coins. They are my source of inspiration and, quite frankly, my personal porn. I have 47 cookbooks in my kitchen and I'm quite positive I have more scattered throughout the house. This is only because I did some spring cleaning and donated several that I felt comfortable parting with.

As much as I love all of them as you would your children, I admit to having some favorites. Perhaps it's the nostalgia of one, the photography in another. Each have their own personality and purpose. Maybe that's why I have so many of them and can't resist buying more every time I enter a bookstore. Here are three that I highly recommend splattering your red wine reduction on:

The Good Housekeeping Illustrated Cookbook, Hearst Books, 1989 Edition. I hold a special place in my heart for this book. Out of the three, it's the only one I've actually cooked from and it's also the book I've cooked from the most out of all my cookbooks. I grew up with this book. It was always in the drawer to the left of the stove at my father's house. It was, and still is, his main culinary guide. It was also the book I cooked my first dinner out of for my family- Chicken Oporto (Chicken with mushrooms in a port wine cream sauce). When I left for college, my dad bought me my own copy. I was probably the only college student making ravioli from scratch and baking loaves of bread at 2 am. Coincidentally, it was my textbook in my Food Science course. I love this book because it's easy to follow and has all of the recipes you should cook at least once in your lifetime.

The French Laundry Cookbook, Artisan, 1999. If there is a cookbook that could actually move you, this is it. I don't even want to call it a cookbook because it's so much more. The French Laundry delves into the lives of everyone who contributes to the nation's finest restaurant as well as Thomas Keller, who's considered by many to be the most prestigious and inspired chef out there. You learn about the author-turned-fishmonger who provides The French Laundry with the finest quality seafood and a commercial pilot who grows hearts of palm. These people have the utmost respect for their ingredients and a passion for what they do. This book goes beyond instructing you on a Beurre Monte or infused oils. To a chef or foodie, it is an inspiring work of art.

Mastering the Art of French Cooking, Knopf, 1966 Edition. If you haven't heard of this book I don't know what rock you've been hiding under. This is the masterpiece that launched the career of Julia Child, and is the subject of the book and movie Julie & Julia. Many of these recipes are dated and complicated, but they are a piece of history. I love the way the old book smells and the pictures were hand-drawn illustrations. It is nostalgic to see a print other than helvetica. Opening this book is like putting on comfy slippers and sitting by a fire. I feel like it's an honor to read her words. She was quite a lady- a real firecracker! I have nothing but admiration for a woman who always cooked with a drink by her side and was completely fearless in the kitchen. No one can touch her.

Cooking Show Quotes That Sound Inappropriate- Rachel Ray

2010-04-17T16:17:00.000-04:00

"Careful what you're gonna do after you eat this chili, if you know what I mean."

- Rachel Ray, 30 Minute Meals

Eat Local With Help From Your iPhone

2010-04-16T10:15:00.000-04:00

Spring in DC to a foodie means farmers markets! They are a cook's paradise. I love wandering around and getting inspiration from the colorful fruits and vegetables. There are often local bakers, cheese artisans and livestock farms there as well. I've gotten some great bison burgers and just last weekend bought an amazing smoked mozzarella. The best part is knowing that they are local. You can shop green and help the local economy.

What if you don't know where the markets are? You can look online, although that information isn't always updated and sometimes isn't there at all. What if you're on a trip or in a new area? Well, hopefully you have an iPhone. There is a fantastic App called Locavore (download here) that can help you find area markets by using your phone's GPS. For $2.99, it also tells you what's in season and gives you recipes you can try with those ingredients. I love this App! I've downloaded dozens of Apps I thought would be cool and haven't opened them since, but this is actually useful. The latest version even connects to Facebook so you can share your local eats with your friends. Speaking of Facebook, you can get an App for that here too. Maybe these can help you to eat green and give you inspiration for Earth Day next week.

State of the Maryland Crab Announcement Today

2010-04-14T10:39:00.001-04:00

Calling all Maryland Crab lovers- Gov. Martin O'Malley is planning to make a major announcement on the future of the blue crab industry today. While there are no updates on exactly what he'll announce, we can only guess it's tied to the Chesapeake Bay Program's report issued last week.

As many of you know, the blue crab in the Chesapeake is not exactly a plentiful resource. Anyone wanting to practice sustainable eating should eat blue crab responsibly and not over-indulge in a year the crab numbers are low. According the the Post's News Blog, the Chesapeake Bay Program rated the bay's health at 45 out of 100. While that is up 6% from last year, that doesn't mean that it's "good". Weather and pollution are major factors in bay health which means they're major factors in blue crab population.

What can you do to save the crab population? Quit polluting the bay for starters. I found another interesting suggestion on CNN.com. It appears Chesapeake Rays devastate the clams and oyster beds in the bay. Fisheries are trying to find a use for all of the rays, such as selling them to restaurants to put on their menus. I've never had it, but I admit I'm fascinated. I'm game for trying just about anything, especially if it's sustainable and actually helps another population.

More to come on the State of the Crab as word comes in from Gov. O'Malley's announcement.

UPDATE 4/14/10 2:49PM:
It's been announced that the crab are thriving! The crab population rose 60% according to a winter dredge survey. This has been credited to harvest restrictions. Get the full story from Forbes here.

Enjoy your summer filled with crabcakes and Old Bay!

Brunch at Logan Tavern

2010-04-12T19:55:00.002-04:00

Photo from Logan Tavern

Yesterday was the annual Cherry Blossom Ten-Miler race in downtown DC. I ran it with a friend and was surprised to find I actually felt pretty great. I had no injuries or major cramps and I didn't even feel the need to pass out at the end. What I did need to do afterwards was eat. Having been twice before, I knew Logan Tavern would be the right place to refuel.

We managed to get in early and get a table which is rare- they fill up quickly. I immediately looked at the brunch drink menu which has an impressive variety of Bloody Mary's and mimosas. I usually order a Bloody Mary, even though I don't like them. I just WANT to like them. This time I decided to go straight for a drink I knew I would finish- champagne with pear nectar. It was crisp with fresh pear flavor and effervescent little bubbles. Perfect for those sore muscles!

For sustenance of the non-liquid variety, I went for an omelet filled with asparagus, red pepper and cheddar as well as a side of turkey sausage. The omelet looked dauntingly huge sitting next to a pile of hash browns and completely covering the plate. It was no match for me, however. I nearly licked the plate clean. Second victory of the day!

Logan Tavern has great food, friendly service (thank you for carding me, Mr. Waiter), and a casual and comforting atmosphere. I look forward to my next visit...perhaps next Sunday.

Logan Tavern
1423 P Street, NW
Washington, DC

Pan Fried Halibut with Succotash and Bacon

2010-04-08T20:27:00.000-04:00

I love seafood and one of my favorite types of fish would have to be halibut. It's mild, light and easy to please guests with- even if they aren't adventurous with food. Many people are afraid of making fish, but it's one of the easiest things to cook as long as you pay attention to it. This is a great recipe for a date night at home and is sure to make you seem like a gourmet chef in the kitchen.

Ingredients:
2 6oz. halibut fillets, bones removed
4 cloves of garlic, minced
1/2 yellow onion, diced
1 red pepper, diced
1/2 cup of frozen corn
1/2 cup of baby lima beans
1/4 cup organic, low sodium chicken broth
Juice of 1 lemon
3 slices of aged, smoked thick-cut bacon (almost 1/4" thick)
1 Tablespoon chopped fresh parsley
Olive oil
1 Tablespoon butter
Salt & Pepper to taste

Heat a saute pan in medium-high heat and cook the bacon slices. In a separate saute pan at medium-high heat, drizzle about a tablespoon of olive oil. Add diced onions, garlic and red pepper. Cook for 5 minutes and add lemon juice, chicken stock, corn and lima beans. Reduce heat to medium and simmer for about 8 minutes until vegetables and lima beans are tender, but not mushy.

When the bacon is done, take it out and set aside on a paper towel. Dice the bacon and add to the succotash. In the same pan, add a tablespoon of butter and a drizzle of olive oil to the bacon fat. Season the halibut fillets with salt and pepper. Place the halibut in the pan, skin side down. Cook for about 3-4 minutes on each side, depending on thickness of the fillet. You can tell when it's done because the fish will flake with a fork.

Add the parsley, salt and pepper to the succotash. Scoop into a bowl and place the halibut on top to serve.

It's Mojito Season!

2010-04-06T08:04:00.000-04:00

It's going to be hot today. 88 degrees! I love this weather! I say there is no better way to cool off than with a refreshing, ice cold, minty mojito. (I know theBeerB1tch will agree!) Walk around, get some sun taking pictures of the cherry blossoms, then find a patio seat at a restaurant and soak it in. Here are some places in the area you can quench your thirst.

Cafe Atlantico
405 8th Street, NW
Washington, DC

Ceiba
701 14th Street, NW
Washington DC

Rumba Cafe
2443 18th Street, NW
Washington, DC

Zola (great blueberry mojito)
800 F Street, NW
Washington, DC

Cafe Citron

1342 Connecticut Ave, NW

Washington, DC

Cubanos
1201 Fidler Lane
Silver Spring, MD

Caribbean Breeze
4100 N. Fairfax Dr.
Arlington, VA

Feel free to leave any more suggestions in the comments!

Gnocchi With Chicken, Tomatoes & Mozzarella

2010-04-01T22:05:00.000-04:00

Gnocchi is probably my favorite pasta. They are like little plump potato pillows. I have tried twice to make my own from scratch and they were, admittedly, a complete failure. I've decided to stick with the pre-made gnocchi in the refrigerated section of Whole Foods to save my sanity, although I'm sure I will try it again sometime. Here is a gnocchi recipe I made tonight. It is amazingly simple, healthy and fresh.

Ingredients, serves 2
1 package potato gnocchi (9 oz.)
1/2 package grape tomatoes (about 12)
2 chicken breasts
1/2 container of fresh mozzarella balls, in water
Basil leaves, about 8, cut into strips
3 cloves of garlic
Freshly shredded Parmesan, for topping
Olive oil
Salt & Pepper to taste

Drizzle some olive oil on the chicken breasts and season with salt and pepper. Grill on medium heat for about 5-6 minutes per side, depending on the thickness of the breasts. Remove from heat and let rest.

Bring a pot of water to a boil. Salt the water. In the meantime, heat 2 Tablespoons of olive oil in a saute pan over medium heat. Mince the garlic and chop the grape tomatoes into small pieces. Add the garlic and tomatoes to the oil and cook, stirring frequently. Don't allow the garlic to burn. When the water is boiling, add the gnocchi. Cook until they float to the top and are soft, about 8 minutes. Strain. Cut the mozzarella balls into small pieces then add along with the basil to the tomatoes. Cut the chicken into cubes. Add the chicken and the gnocchi to the sauce in the saute pan and toss to coat. Top with some shredded Parmesan and serve.

Cherry Blossom Restaurant Specials

2010-03-23T09:15:00.001-04:00

Photo by National Cherry Blossom Festival

It's Cherry Blossom time! The peak bloom dates have been moved up to April 1-4. If you're planning to go to the festival or just wander around with the other several 100,000 people taking pictures, be sure to take advantage of the area restaurant specials and fuel up to battle the crowds. Here are just a few highlights:

Asia Nine Bar & Lounge
915 E St., NW
Edamame cherry dumpling appetizer; Crispy fish with Pik King
and cherry rice sauce; Cherry sushi entree; Taro Roti with
sweet cherry sauce dessert

BlackFinn American Saloon
1620 I St., NW
Cherry glazed baby back ribs; sour cherry cobbler;
Chocolate covered Cherrytini

Logan Tavern
1423 P St., NW
Grilled chicken stuffed with pecans, dried cherries and
Gorgonzola cheese

Potenza
1430 H St., NW
Smoked duck arancini with Cherry Aioli

Restaurant Marvin
2007 14th St., NW
Rabbit terrine with cherry preserves

For more specials, check out a full list on Washington.org.

Sabroso is Delicioso

2010-03-22T08:45:00.001-04:00

Photo from Sabroso-Grill.com

It was a Friday evening, I just left happy hour and I was starving. I wanted something good and something fast, but also wanted to try something I hadn't had before. A friend recommended I go around the block to Sabroso on Colesville Rd in downtown Silver Spring.

It smelled great when I walked in- intense aromas of spices and rotisserie chicken. I wasn't impressed when I looked at the sides turning to mush under the heat lamps, but what can I expect during a slow hour on a Friday night. I opted to bring home a roasted chicken with sides of coleslaw and fries (neither of which had been sitting under the heat lamps). It was ready quickly and it was cheap. It was around $17 for a WHOLE chicken and two sides. This could easily feed a family of four (no I did not eat all of this myself.)

Driving home, I found it hard to resist grabbing a crispy french fry. Ok, I didn't really try that hard. I snuck a few fries and they were really good. They had that crispy outside coating. I used to refer to these as "stealth fries" or "the good fries" back in my restaurant kitchen days- also known as college. They were more expensive to order, but they tasted better, cooked faster and the customers like them.

When I got home, I barely made it through the door before I ripped open the bag and started digging in. The coleslaw was one of the better ones I've had in awhile. I am partial to how they dice it as opposed to julienne and it didn't have an overkill of mayo.

Now for the chicken. There is no better way to put it than "yummy". I know- that's an annoyingly happy and childish word, but so am I sometimes. It was tender, moist and full of flavor. The skin was covered in seasonings and the flavor penetrated to the bone. I am guessing we got lucky and hit them on a good night as I've heard mixed reviews. I'm sure I will be back so I'll follow up on consistency.

If you want some more details on local Peruvian chicken, check out Just Up the Pike. This local blogger has been to several places for his Great Peruvian Taste Test. Thanks for the tip JUTP!

Sabroso Grill
8624 Colesville Rd
(Across from the AFI Theatre)

From Ireland to Italy- DC Italian Markets

2010-03-18T08:00:00.001-04:00

St. Patrick's day is over and time to cure your hangovers with a little help from Italy. I have been making pizzas like crazy and am now getting bored with my ingredient choices. I want to find the good stuff. I want mozzarella di bufala. I want fresh homemade sauces and perfect pre-made pizza doughs.

I did a little research to find some Italian markets in the area and this is what I've found so far. If you have any insight into any of these places or any others, please add a comment. Maybe I'll hit one of these up this weekend if I'm not too busy running outside and enjoying the gorgeous spring weather!

A. Litteri Inc.
517 Morse St. NE (btwn 5th & 6th)
Washington, DC
(NY Ave, Red Line)

Vace
3315 Connecticut Ave
Washington, DC
(Cleveland Park Metro)
or
4705 Miller Ave
Bethesda, MD

Griffin Market
1425 28th St. NW
Washington, DC
(Georgetown) btwn. O & P Streets

The Italian Store
3123 Lee Highway
Arlington, VA

Cooking Show Quotes That Sound Inappropriate- Giada De Laurentiis

2010-03-17T20:39:00.000-04:00

After many years of watching cooking shows, I've decided it's time to start a new segment for the blog. It seems there is an endless supply of quotes from celebrity chefs that sound, well, inappropriate when taken out of context. You'll never be able to watch cooking shows in the same way again!

"I just love the two breasts!"

     - Giada De Laurentiis, Everyday Italian
   On her choice of white meat over dark
   for a particular chicken recipe

Happy St. Patrick's Day!

2010-03-17T07:54:00.000-04:00

You don't have to be Irish to celebrate St. Patrick's day. Whether you choose to fill up on bangers and mash or green beer, there are plenty of places in DC to accommodate you and your green hat. Put on your dancing shoes, practice your jig (TW, you're ready), and pour yourself a Guinness or two (or 7).

If you plan on staying in, be sure to check out my friend Christy's blog, the Beer B1tch. She can help you pick out some great brews to bring home as she knows more about beer than anyone I know. (I was always embarrassed at happy hour to order a Miller Lite in front of her! ha). She is also brewing her own beer at home. I have to hand it to her- I had NO idea how involved the process is. Her patience is unmatched!

Rumors: Shamrocks & Shenanigans- 4pm-Midnight
Drink specials, DJ, Bagpiper, contests
$5 cover
1900 M St., NW
Details

Ireland's Four Fields
3412 Connecticut Ave (Cleveland Park Metro)
Live Music, dancers, bagpipers
$10 admission all day

Murphy's of DC
2609 24th St, NW (Woodley Park)
Open at 10am, Drink specials, Prizes
Live music

Mackey's Public House
1823 L St, NW or
320 S. 23rd St, Arlington

Fado
808 7th St, NW (Gallery Pl.)
Starts at noon
Irish fare, pipers, Irish dancers, DJ

Ri Ra
4931 Elm St
Bethesda, MD or
2915 Wilson Blvd, Arlington
Live music, drink specials

For more listings, check out On Tap Magazine's list here or the list from the Post's Going Out Gurus here.

Natural Food Challenge

2010-03-14T19:26:00.000-04:00

I'm a fake food junkie. I like light butter, light chips, light bread and light ice cream- pretty much anything with the word "light" on it. The irony is that I have been doing this for years as part of being a self-proclaimed "health nut" but the fact is there is nothing healthy about what I've been eating. I know this, and I'm challenging myself to change. I've decided to try changing my plastic, partially-hydrogenated ways and buy only natural foods from here on out. I knew it would be difficult, I just didn't realize HOW difficult. I also didn't realize just how many horrible things I was eating. My guess is, most people don't.

My first trip to the grocery store since making this decision was eye-opening. I went to pick up several items that are regulars on my grocery list only to find there were long lists of ingredients I couldn't pronounce on every label. Should butter really have more than 5 ingredients? Should it really have 37? No, it shouldn't. My shopping list kept getting shorter and shorter and I soon realized almost everything I have been eating had ingredients that were solid at room temperature, man-made and not actually food at all. How can this be legal? Well, don't rest on the notion that the government will keep you healthy. Did you read the Jungle or Fast Food Nation? Enough said.

I made it to the deli, only to realize there is NOTHING natural about meat that is an oval shape and then sliced. I turned to grab some pickles (a staple in my diet) and to my dismay, they have high-fructose corn syrup. Are you kidding me? Are all of the joys in my food life to be taken away? Not quite. It doesn't have to be as dramatic as it seems the first shopping trip.

There are many foods in natural food stores or even the natural food isle of the grocery store that are great substitutes, delicious and not plastic. I am still new in my quest, so bare with me in my journey. I can 100% guarantee I will fall off the natural food wagon more than once- especially since I plan on making chocolate chip cookies tonight and I haven't looked at the chocolate chip label yet. I think the trick to this is that I need to ease into it. I can't punish myself for a slip-up here or there and I just need to keep reminding myself this is all for the best. I bet if I saw some of these ingredients sitting as a jellied blob on a lab table I wouldn't feel the need to eat these "light" foods anymore.

If you need some inspiration, the book I'm reading now got me started. It's called In Defense of Food: An Eater's Manifesto by Michael Pollan. It could help you, too to change your plastic ways and hopefully lead towards a healthier life.

A Trip to Mandalay

2010-03-06T08:46:00.001-05:00

Ok, so the headline is a little deceiving. I did not go on an exotic Burmese vacation. I went to a restaurant in downtown Silver Spring.

Mandalay is family owned and run. Three generations of Burmese Americans are the heart and soul of this place and it is evident the second you walk in the door. Mandalay is very casual and welcoming. The decor is simple and personal. There are even pictures of the children on the wall. It makes you feel as if you are sharing a meal with their family.

The food is straightforward and delicious. The samosas are crispy on the outside and tender on the inside. How could potatoes and peas wrapped in pastry and deep fried not be outstanding? I ordered an entree with chicken and potatoes in an onion curry sauce. Although this sounds like an Indian or Thai dish, the main difference is the absence of cream or coconut milk. This makes the spiciness of the sauces much more apparent, so keep that in mind when ordering. The great thing is that you have total control over the heat. They let you decide just how spicy you want your dish to be when ordering. They clearly understand that tastes are different and want to make sure that everyone enjoys their dining experience.

Mandalay will be added to my list of regular dining spots. They have great food, friendly service and they are very reasonably priced. Most of the dishes are around $12.

Mandalay Restaurant and Cafe
930 Bonifant Street
Silver Spring, MD 20910
www.mandalayrestaurantcafe.net

Laura Tsaggaris at the Black Cat TONIGHT

2010-02-26T08:07:00.000-05:00

Looking for something to do tonight? Come see Laura Tsaggaris at the Black Cat. She is an extremely talented singer-songwriter who also happens to be a friend of mine. Check out some of her music on MySpace or her website. She rocks!

If you get hungry, pop into the Food for Thought cafe at the Black Cat. There is no cover for the cafe and you can fuel up with a burger and fries.

Come see a great show!

The Black Cat
1811 14th St, NW
www.blackcatdc.com

Laura Tsaggaris with Full Band
www.lauratsaggaris.com
Show tonight begins at 9pm.
$10

Did I Die and Go to Heaven?

2010-02-24T20:42:00.001-05:00

Photo From UrbanDaddy.com

Bacon, Chocolate, Hot Sauce and Bourbon- someone made this drink JUST for me! Thanks to UrbanDaddy, I now know of this perfectly crafted concoction from Farmers & Fishers. It's called the Bone Cocktail and it's a shot of bourbon, shaken with a little Tobasco, fresh lime and then garnished with a lollipop made of Wisconsin's Nueske's bacon dipped in sugar, cinnamon and a chocolate ganache. Perfection!

I am going to have to make a special trip downtown for this one. Thank you UrbanDaddy and thank you Farmers & Fishers!

Farmers & Fishers
3000 K St., NW
Washington, DC 20007
202.298.0003
website

Sorriso Italian Ristorante

2010-02-21T21:33:00.003-05:00

Photo from Sorriso.com

Last night we met up with a group of friends for a birthday dinner at Sorriso in Cleveland Park. It is a small, family-run Italian restaurant with two levels. It has a very homey feel. The walls are a rich buttery color and there are pictures and framed maps from Italy. It is quite small, but not uncomfortable. It just makes it a little on the loud side. We were seated in the upper level which has an open balcony to the lower level.

I was happy to see the menu was very traditional Italian, with multiple courses and Pizzas. I also saw on the menu that the pizza chef (the owner's son) actually studied in Italy where he received a Masters in Pizza. Who knew that even existed? I was impressed, and knew at that point I would have to try one.

We started with appetizers for the table of calamari fritti, antipasto and beef carpaccio. They ran out of the beef for the carpaccio but offered us a nice cured beef to substitute. Everything was very fresh and good. The calamari had a light, crispy breading and was tender.

For the main course, I opted for a pizza with tomato sauce, prosciutto, mozzarella di bufala and arugula. The crust was amazing. It was thin, crispy on the bottom and had the perfect amount of chewiness. This pizza was really light and fresh.

My husband ordered the Tagliatelle with boar sausage ragu. I was very excited to try this since one of my favorite pastas in Florence was hand rolled pici pasta with a wild boar ragu. Sorriso's version did not disappoint. I felt like I was in Italy. The noodles were light and tender and the sauce was simply outstanding. It was similar to a bolognese sauce, but not dense. The boar had a rich flavor and I could taste accents of cinnamon. This dish was the ultimate comfort food.

Two of my friends ordered the veal parmesan and it was like nothing I had ever seen. They breaded an entire veal tomahawk. It was huge, and they said quite delicious. Other items ordered at the table were prosciutto ravioli in a butter and sage sauce, linguini with clams and more pizzas. Everyone was very happy with their dishes.

After we finished our main courses, they brought out a giant homemade tiramisu with a candle for our friend's birthday. It was heavenly. The dessert was huge, but not heavy. To top off the evening, one of the chefs came up to our table to ask how his dessert was. He was extremely friendly and it was such a nice, personal touch to finish off our dining experience.

I highly recommend Sorriso, I know I can't wait to go back!

Spinach Teeth

2010-02-20T08:57:00.006-05:00

Photo from binbrain .com

I went to dinner the other night for my friend Sara's birthday. She lives in Baltimore so we decided to all meet up at Clyde's in Columbia. I'm a fan of the chain for the laid back atmosphere and dependable, good food. I have to say the cheesy polenta and brownie sundae are to die for! However, I'm not writing a review, I'm writing about something that happens to your mouth after you eat spinach. Sara and I both ordered a dish with sauteed spinach (yum) but were discussing why your teeth feel like they have socks on them after you eat it. She said I should look it up and write about it, so here I go.

Thanks to my friends at Chow, we will now understand why your teeth feel like you haven't brushed them in a month after eating spinach. The answer is oxalic acid. When you chew spinach, oxalic acid is released from the spinach. When calcium in your saliva combines with the oxalic acid, crystals are created leaving your mouth to feel gritty.

Want to continue enjoying spinach without the gritty aftertaste? Add some fat. I find that a healthy dose of olive oil or butter lessen the effect and makes the spinach taste great. Olive oil and butter always make things better!

Adobe Photoshop Cook

2010-02-17T17:07:00.000-05:00

This really has nothing to do with DC nor is it a recipe. This is just a really cool video I found and wanted to share. This must have taken some serious time and patience! Enjoy!

Adobe Photoshop Cook from Lait Noir on Vimeo.

Best Valentine's Restaurant Sign

2010-02-14T17:37:00.002-05:00

Happy Valentine's Day! I know many people are planning on going out for the typical pricey dinners with candles, chocolates and roses. I am spending a long weekend relaxing in the Outer Banks and escaping the snow. It's still cold here, a high of 40 degrees today, but it was sunny. I took advantage of the clear roads and went for a nice long run. On my route, I passed several shops and restaurants in the town of Duck. One sign in particular caught my eye. It was the sign outside of the Roadside Bar and Grill. I've eaten here before, and it is a really great place. Great beers, great meals and it's casual. It is everything a beach restaurant and bar should be. They clearly have a sense of humor as well. Here is their Valentine's special...

Nothing says "I love you" like a meatloaf. I'm sort of in love with them for this sign. Hope everyone has a great Valentine's Day!

Snowpocalypse Pizza

2010-02-13T12:47:00.000-05:00

I know, I have been M.I.A. lately, but I'm finally getting back to normalcy after the return of my electricity, heat and digging out of 3+ feet of snow. A blizzard like this one was not something I ever expected in this area. After all, I moved down here from central New York to get away from this type of weather. This area clearly has a difficult time handling storms like this, and so do my above-ground power lines. We found ourselves without power or heat for a day and a half. We made a "camp" in the living room by the fireplace and kept feeding the fire.

Unfortunately, my stove is electric, so we had to come up with alternative food options. For starters, I MUST have coffee. You don't want to see me if I can't start my morning with it. Thankfully, we remembered that we have camping equipment in a box in the basement and dug out a percolator. We've never done this before, but like McGyver (or in our case, probably more like McGruber), we tried our hand at making coffee in the fireplace. It actually wasn't bad!

Breakfast and lunch were easy- we had bagels and lunch meats. Dinner, was something I wasn't so sure about. We didn't have much around the house and were really hoping for something warm. I remembered we still had gas in the grill, so we could at least clear the snow off and use that. I took burger out of the freezer in the morning and thought we were set. Sadly, a house that's only 46 degrees does not thaw food well. Time for plan B. I rifled through the cupboards and found yeast, flour, salt, pizza sauce, onions and basil. We could do grilled pizza! I made the dough about 2 hours early. Recipe is here. Everything else was easy, you just throw it on the pizza. One problem... no mozzarella. I found a couple dabs of ricotta, but we really needed something more. Then I remembered I bought a giant pack of Polly-O string cheese for snacks. I spent about 10 minutes pulling 19 little packets apart and then chopping them up. I was so proud of myself.

When we were ready, we put olive oil on the grill grates and heated it on medium heat. We threw on the dough and cooked one side and then flipped it to cook the other side. While it's on the grill, you dress it with the toppings and cook until melted and bubbly. Easy! I have to say, it actually was pretty good. I wouldn't recommend the string cheese in the future if you can avoid it- it gets pretty rubbery.

One thing to be learned is that you can eat well during a blizzard with no power. You just have to be creative. Necessity is the mother of invention!

2 Pizza Tuesday

2010-02-03T22:36:00.007-05:00

I have been known to have problems making decisions when it comes to food. I often get stressed when faced with a large restaurant menu and end up with a massive case of food envy after the food arrives. I even seem to have problems picking a pizza for the evening, so last night we decided to split the dough in half and go with two. We went with a white, vegetarian pizza for the first and a prosciutto, salami and arugula pizza for the second. All I can say is, I'm so happy we went with both because they are some of the best we've ever made. It always is key to choose fresh ingredients and to pick ones that compliment each other.

The white pizza was simple, but full of flavor. The only thing I would do differently is add a touch more garlic- but that may be my personal preference.

For the prosciutto, salami and arugula pizza, I wouldn't change much, if anything. I think maybe the addition of salami was a bit over the top and unnecessary, but it was still delicious. Next time I may just stick with prosciutto. Salami can sometimes overpower some of the other flavors.

All of that being said, here are the recipes for exactly what we made. Both were easy, fresh and made me very, very happy.

Below is the dough recipe, but feel free to get a frozen dough from the store and thaw it to make your life easier. I have tried several stores in the area, and so far Balducci's has the best. I am always open for suggestions if you know of more!

Dough:
1 1/4 cups warm water (110 to 115 degrees)
2 1/4 teaspoons (1 packet) active dry yeast
1 2/3 cups unbleached all-purpose flour
1 1/3 cups plain cake flour
2 teaspoons salt
Olive oil for brushing bowl

Put a pizza stone in the oven and preheat as high as it goes (usually around 500 degrees). Do this early because just because the preheating is done, does not mean the stone is at temperature. I would allow an hour for the best crust results.

Pour the warm water into a small bowl. Sprinkle yeast over the water, stir to dissolve, and set aside.

In another bowl, combine the flours.
In a stand mixer, combine 3 1/2 cups of flour with salt. Attach the flat beater and mix on low 10 seconds. Add yeast mixture and mix on low for about 1 minute. Change out the flat beater for a dough hook. Beat on medium speed until the dough is smooth. Pinch off a piece and if it's too sticky, gradually add some of the remaining flour and mix.

Coat a glass bowl with olive oil. Form the dough into a ball, place in the bowl and cover tightly with plastic wrap. Set in a warm place for the dough to rise, about an hour.

When the dough has doubled in size, punch it down with your fist. You can leave the dough whole for a large pizza, or split for smaller pizzas. Dust the dough lightly with flour and place onto a lightly floured surface. Shape the dough (and pick up, stretch and toss if you are feeling skilled) into the shape of your pizza. The thickness of the pizza is personal preference, but if you want a crispier crust, I would stretch it to 1/4 inch or thinner. Top your pizza.

White Pizza:
Ricotta cheese
Shredded Mozzarella
Fresh basil leaves
Sliced, fresh tomato
2-4 cloves of minced garlic
Parmesan cheese
Olive oil

Spread a thin layer of ricotta over the dough. Top with slices of tomato, basil and the minced garlic. Top with mozzarella. Bake on the stone until bubbly and the crust starts to brown and harden (about 5-8 mins). Top with freshly grated Parmesan and good quality extra virgin olive oil when you remove it from the oven. Allow to rest 5 minutes before serving.

Salami, Prosciutto, Arugula Pizza:
Pizza sauce
Sliced salami
Thinly sliced prosciutto
Ricotta
Shredded mozzarella
Parmesan cheese
Olive oil

Cover the dough with a thin layer of pizza sauce. Top evenly with slice salami and prosciutto. Dab ricotta over parts of the pizza evenly and top with mozzarella. Bake until bubbly and crust is browned. Remove from the oven and top with grated Parmesan. Allow to rest 5 minutes. Top with fresh, clean arugula and drizzle with olive oil.

Ooey Gooey Meatball Lasagna

2010-02-03T08:24:00.008-05:00

For the last two weeks my husband had been craving lasagna. After a snowy and cold weekend, he decided this past Sunday to make a nice large batch of it. The sauce and meatball recipes are adaptations from his mother's recipes. We decided to use meatballs instead of ground beef in the lasagna for extra flavor. It was a GREAT decision! This was delicious. What I love about this is you can easily separate this into portions and freeze for later meals. Lasagna actually freezes and reheats quite well.

INGREDIENTS:
Sauce:
2 28 oz cans crushed tomatoes
1 15 oz can tomato puree
3-4 cloves garlic, minced
1 yellow onion
2 tablespoons dried Oregano (or to taste)
2 tablespoons olive oil
1 package (about 10+) finely, fresh chopped Basil leaves
1 cup water
Salt and pepper to taste

Meatballs:
1 lb. ground beef (a mix of beef, veal, and pork is a better choice)
1 large egg
4 slices of soft bread
2 teaspoons garlic salt
3 tablespoons parmesan cheese
salt and pepper

Lasagna:
1 1/2 15oz containers of ricotta cheese
1 large egg
1 box of lasagna noodles
1-1 1/2 pounds shredded mozzarella (depends on how cheesy you like it)
Salt and pepper

In a crock pot set on low, add your onions and let sweat. In a small frying pan, heat up olive oil and lightly brown the garlic. Add garlic, oregano, salt and pepper to onions. Then add the crushed tomatoes and tomato puree and water. Cover and simmer on low heat 4 hours to all day.

For the meatballs, mix all of the ingredients gently in a bowl, being careful not to overwork the meat or they will be tough. Form into meatballs (you should be able to make between 8 to 10) and place in a broiler on low. Broil until just browned on all sides. Remove from the broiler and add to the sauce in the crock pot.

When ready to assemble the lasagna, preheat oven to 350 degrees. In a bowl mix some salt and pepper and 1 egg into the ricotta. Remove the meatballs from the sauce to a bowl and chop them up with a fork. In a deep, glass, rectangular or square baking dish, pour a ladle of sauce on the bottom to cover. Add a layer of dried lasagna noodles overlapping the edges. (Many recipes will have you boil the noodles, but I have made lasagna both ways and not noticed any difference as long as you have plenty of sauce). Spread some of the ricotta over the noodles. Sprinkle some of the meatballs over the ricotta, then top with some shredded mozzarella and a few spoonfuls of sauce. Repeat these layers until the dish is full, making sure to have an extra layer of sauce for the top and top it all with a generous amount of shredded mozzarella.

Bake in the oven for about 45 minutes to 1 hour until bubbly. Remove from the oven and let rest for about 30 minutes to set and cut easily.

Warm Up With Chocolate

2010-01-31T19:46:00.000-05:00

Photo from Co Co. Sala

Winter does not seem to want to let up this year. The bone-chilling cold makes me want to hybernate and eat comfort food. One thing that makes me feel warm inside is a nice hot chocolate treat. I could go all summer without so much as a single chocolate chip but as soon as the temperatures drop below the 30s I seek it out on a daily basis. Thankfully there are several places around DC that can cater to that craving and warm you up from the inside out.

Ritz Carlton, Georgetown- S'Mores Happy Hour
Daily, Every evening at sundown through March 31st
3100 South St, NW
Washington, DC 20007

ACKC
The cafe has an impressive hot chocolate menu named after hollywood divas as well as other desserts and treats. They also offer many tasting events and classes.
1529C 14th Street, NW
Washington, DC 20005

Co Co Sala
This swanky lounge has a plethora of hot and frozen chocolate drinks as well as adults-only drinks. Stop in for some bites from their small plates or choose one of their chocolate voyage three-course menus.
929 F Street, NW
Washington, DC 20004

Blue Duck Tavern
You can get the fill of chocolatey comfort food with some housemade hot chocolate, flourless chocolate cake with rice crispy treat and chocolate cream, ice creams and pies.
24 M Street, NW
Washington, DC 20037

Funky Kitchen Gadgets

2010-01-26T07:41:00.001-05:00

I'm always looking for cool, modern kitchen gadgets. Home Rule on 14th street carries a handful of quirky goods that will guarantee you always have a sense of humor in the kitchen.

Hot Head Dog Oven Mit- $11.99

Salt & Peeper Shaker Set $9.99

If online shopping is more your thing, check out these funky finds:

Toothpick Man- $48 Chiasso

Photo from Henrik-Drecker

Airplane Children's Spoon- Villeroy & Boch- $12.99 from dinnerwareetc.com

DC Inaugural Meat Week is Coming

2010-01-25T20:17:00.000-05:00

Photo from BBQ-Ribs.com

What is meat week? I am not totally sure to be honest. I have lived here a decade and never heard of it- but that's because this is the inaugural year. It does exist in a handful of other cities, including Baltimore, and some since 2006. This appears to be almost like an organized pub crawl, but instead of brew it's barbecue. The organizers have chosen some local favorites as well as some newcomers and tried to choose ones that are easily accessible. From Alexandria to Rockville, the group is hitting up these bbq joints and chowing down. It all starts Sunday 1/31 at Urban Bar-B-Que in Rockville, 7 p.m. For the full schedule, click here.

For all of my vegetarian friends, here is a great list of DC area vegetarian restaurants (or restaurants with plenty of vegetarian options) if you wish to retaliate.

On a related note, If you are a city dweller with a small balcony and still want to grill your own bbq, check out this flower pot balcony grill from Henrik-Drecker! It's just about one of the coolest things I've seen in a long time.

Sometimes I Like Breakfast For Dinner

2010-01-20T20:17:00.001-05:00

Sometimes you crave what you crave, and lately I have been craving breakfast for dinner. Since I have been on a health kick, this was a great opportunity to make a healthy, high protein omelette. Spinach and goat cheese are not original, but they are often paired together for a reason. They are a delicious duo. If you want a healthy and satisfying omelette that is packed with nutrition, try this out. It's a great vegetarian option, too!

Ingredients:
1/2 bag of baby spinach
4 large eggs
slightly less than 1/4 cup fat free half n' half
2 oz of plain, creamy goat cheese
butter
salt & pepper
water

In a skillet, add water until it covers the bottom approximately 1/4 inch. Heat on med/high until it starts a light boil. Add spinach and wilt for about 30 seconds. Drain the spinach in a strainer, empty the skillet and return skillet to the heat. Reduce heat to medium and add a tablespoon of butter (this time real butter, low fat will cause your omelette to stick). In a bowl, whisk the eggs with the fat-free half n' half. Season lightly with salt and pepper. When the pan is hot and butter is melted, pour the eggs into the skillet. Top evenly with spinach and clumps of goat cheese. Cover and cook until the top is almost dry. When you see only a small amount of uncooked egg on top, remove the top and fold half of the omelette on top of the other half. Cover and cook about another 2 minutes, then plate and serve.

Turkey Patty Melt

2010-01-20T08:08:00.001-05:00

Craving some delicious diner food but don't want to actually go to a diner to get it? Want a healthier twist on a diner classic? Try a Turkey Patty Melt. As I've already established, I love burgers. I love all types of burgers. I happen to think the best type of burger is a cross between a burger and a grilled cheese. I also think that you can make a healthier version of your favorite foods so you can still feed the craving without feeling the guilt. For my patty melt, I opted for lean ground turkey instead of beef. Don't worry- the seasonings I added will give you plenty of flavor. Even I was surprised at how flavorful, tender and juicy this turned out. Try for yourself!

Ingredients:
1 lb. lean ground turkey
1 Large yellow onion, sliced
1 Tablespoon olive oil
1 Tablespoon butter
1 Teaspoon onion powder
1 Teaspoon garlic powder
1/4 Teaspoon fresh ground black pepper
1/2 Teaspoon kosher salt
Pinch of cayenne pepper
Sliced rye bread
Parrano cheese, thinly sliced
Spreadable butter (preferably light, but it's your call)

In a saute pan, heat olive oil and butter. Add onions and cook until caramelized, but not burnt. In a large bowl, gently combine turkey and all spices. Be careful not to over mix this or it will result in a tough, dried out burger. Form meat into oblong burgers (to fit the length of the rye). Use your thumb to press a slight well in the center of the patties.

Heat a cast iron skillet on medium high. Once hot, place the burger patties in and cook thoroughly until you see no evidence of pink and it springs back to touch (about 4 mins. or so on each side). Remove burgers to a plate and set aside.

Heat a pat of butter in a saute pan. Spread butter on both sides of your slices of rye. Place a slice of bread in the pan, cover with a slice of parrano, then the burger patty, then top with some caramelized onions, another slice of parrano and then the top slice of bread. Continue to cook in the pan as if making grilled cheese- with the cheese melted and both slices of bread browned. Serve and enjoy!

Attend a Local Benefit for Haiti

2010-01-19T22:17:00.004-05:00

In response to the recent tragedy in Haiti, many local restaurants and bars are hosting benefits for the victims of the Haiti earthquake. It's a great way to band together and show support for those in need. Below are a few local area benefits but if you can't make those, you can always make contributions to one of the many organizations online such as the American Red Cross, Global Giving, and Unicef.

January 21st: Policy, United for Haiti Benefit Partners In Health. 7:30pm-midnight for $25 which includes liquor drinks from 7:30-9:30. Cash bar for beer, happy hour specials and wine.
January 24th: Modern 9pm-2am with $10 min. donation
February 6th: The Black Cat- Benefit for the Victims of Haiti with Tennis System, The State Department, Nunchucks and more. $10 at door starting at 9pm

Also, check out the list put together by Metrocurean for more local restaurants and bars either hosting benefits or donating percentages of profits.

UPDATE: Here are some other places to get more information on benefits for Haiti in the DC metro area. If you know of any others, please post it in the comments. Thank you!

UPDATE 1/26: Vinoteca is donating 15% of all Happy Hour proceeds to the Clinton Bush Haiti Fund January 25th through February 14th

Long View Gallery- Universal Relief- Yoga Benefit for Haiti- Suggested donation $15-20. Enjoy yoga, music, art, activism and treats donated by local eateries. 1/31 6:30-8:30pm

New Toy

2010-01-18T20:40:00.000-05:00

For Christmas my in-laws got me a fun new toy that I will be experimenting with for the blog. They got me a photo light kit and a food styling book! I just set it up tonight and started playing. I clearly need some practice and perhaps I should read some books on lighting but give me a break- it's my first night. Hopefully my food photos will improve over time and I can contribute to society's food-porn addiction.

DC Restaurant Week Is Next Week

2010-01-08T08:03:00.000-05:00

Photo from washington.org/restaurantwk/

DC Restaurant week is almost here and if you haven't done so already, make your reservations now. The best restaurants fill up quickly. Restaurant Week begins January 11th and runs through the 17th. Lunches are being offered at $20.10 for a three-course fixed-price meal and $30.10 for a three-course fixed-price dinner. You can make the reservations here through OpenTable.

This is a great opportunity to try restaurants that might normally be too pricey. It doesn't make sense to me to use restaurant week to go to restaurants you can go to any day. Below are some of my personal recommendations based on meals I've had, but I know there are MANY on the list I would love to try.

Bibiana- 1100 New York Ave
Chef Geoff's- (3 locations)
Firefly- Hotel Madera, 1310 New Hampshire Ave, NW
SEI- 444 7th St, NW

What Restaurant Should I review for Restaurant Week?

Stuffed Mushrooms with Turkey Sausage

2010-01-07T21:10:00.002-05:00

This recipe was another invention I came up with by scavenging through my refrigerator and cupboards to see what ingredients I could throw together. It thankfully turned out really good! I used sweet Italian turkey sausage to make it a little healthier. The mushrooms I found were so huge that we used this is a main course, but you can easily adapt these to be used as an appetizer for a dinner party.

Ingredients:
12 oz can crushed tomatoes
6 oz can tomato paste
3 cloves of garlic, finely chopped
4-5 fresh basil leaves, finely chopped
1 tablespoon dried oregano
4 slices center cut bacon
1 lb package of turkey sausage, casings removed
2 small ripe tomatoes, diced
2 small onions, diced
1/4 cup Italian seasoned breadcrumbs
1/4 cup freshly grated parmesan
1/4 cup dry red wine
4 sprigs of thyme
olive oil
1 cup water
salt & pepper
kosher salt

For the sauce:
In a medium saucepan, heat up 1 tablespoon of olive oil over medium heat. Add garlic and cook for about 2 minutes, careful not to brown or burn. Add crushed tomatoes, 1/2 can tomato paste, basil and oregano. Reduce heat to medium-low, cover and simmer while the mushrooms are cooking. If the sauce is too thick, add the water and stir until it reaches a good consistency. Salt & pepper to taste.

For the mushrooms:
Preheat oven to 375 degrees. Brush any excess dirt off the mushrooms. Remove the stems and carefully scoop out the center. Place on a cookie sheet and brush with olive oil. Sprinkle with kosher salt.

In a skillet, cook bacon through, but not too crispy. Remove and cut into small pieces. Remove excess fat from the skillet and add the sausage. Cook until almost done- some slight pink can still remain. When finished, put the sausage in a strainer and remove excess fat and water from the skillet. Add 1 tablespoon of olive oil and add the onions. Sweat the onions until they are translucent. Add red wine and chopped tomatoes and cook until the onions are almost dry. Remove the thyme leaves from the stems and add to the onions (discard stems). Add the other 1/2 can of tomato paste and stir ingredients together. Remove from heat.

In a large bowl, combine the meat, onion mixture, bacon pieces, breadcrumbs and parmesan cheese. Combine well. Spoon the mixture into the cavities of the mushrooms. Place in the oven and bake about 25 minutes.

To serve, spoon about 1/2 cup of the sauce onto a plate and place a stuffed mushroom on top. Top with freshly shaved parmesan.

Warm Up with French Onion Soup

2010-01-06T07:57:00.001-05:00

The recent bone-chilling weather has led me to make a lot of warming comfort foods. That doesn't always mean it has to be fattening, however. French onion soup is comforting, delicious and can be relatively light if you choose the right ingredients. I started with the base of Tyler Florence's recipe and decided to give it some lighter elements for a healthier twist. Here is my take:

Ingredients:
4 Onions, sliced- 2 white, 2 yellow
3 cloves of garlic, 2 chopped, 1 whole
1/4 Cup unsalted butter
1 bay leaf
2 sprigs of thyme
3 teaspoons all-purpose flour
2 quarts low-sodium beef broth
1 Cup dry red wine
1 french baguette
4 slices of reduced fat provolone cheese
salt & pepper to taste

Melt the butter in a large pot over medium heat. Add onions, 2 cloves of garlic, thyme and bay leaf. Cook until the onions are translucent, soft and caramelized (about 20-25 minutes). Be careful not to burn them. Add the red wine and boil to reduce. Cook until the onions are dry. Sift the flour and sprinkle on the onions, stirring to incorporate fully. Cook for a few minutes then add the beef broth. Heat thoroughly- about 15 minutes. Salt and pepper to taste.

Turn your oven broiler on low and make sure the rack is at the top of the broiler, near the heat. Slice the french baguette into several small rounds. Rub the whole garlic on the rounds. Pour some of the soup into a ramekin or small oven-safe bowl. Top the soup with one round of the garlic baguette and a slice of the provolone cheese. Place under the broiler until the cheese starts to darken and is bubbly. Remove and serve. (Be careful taking these out of the broiler- they will be very hot and easy to spill).

Mi Rancho is a Good Hangover Cure

2010-01-01T22:58:00.001-05:00

After a night of overindulging for New Year's Eve I was a little sluggish today. I started the morning off with my first go-to for hangover cures- bacon. That always takes a little of the pain away. It is the new wonder-fruit.

I then mustered up the energy to lounge on the couch for a couple hours and do a whole lot of nothing. Several home improvement and cooking shows later, I decided maybe I should leave the house and go get lunch/dinner. I have been craving fajitas for about two weeks so decided Mi Rancho would be the next prescription for my hangover lethargy.

Given a late breakfast and skipping lunch we rolled into Mi Rancho at 3:30. I felt a bit like a senior citizen but I didn't care, I was starving. I was surprised to see that after about 15 minutes the place was packed. Looks like we weren't the only ones on the post-party schedule.

We opted for a feast including combination fajitas, ribs and shrimp. It was glorious. I love the warm, soft tortillas and the spicy, buttery flavor of the chicken and steak. The ribs were not the typical bbq, but rather a sticky and sweet glaze- I'm guessing a little molasses and brown sugar. Nothing tops the hangover cure better than the hair of the dog- Coronas and Margaritas. The food is good and the prices are very reasonable ($36 for the giant fajita feast for two). I don't know what your day-after elixir was today, but mine worked beautifully!

Mi Rancho
8701 Ramsey Ave
Silver Spring, MD

New Year's Eve in DC

2009-12-31T09:11:00.000-05:00

Photo from Chow.com

I have a love-hate relationship with New Year's. I love getting dressed up and going out with friends, but I hate the ridiculous pressure in making plans and the insane amount of money you have to front to go out. Seriously- it should be illegal to charge $150 at the door unless they are planning on donating it to a charity.

If you still don't know what you're doing tonight, here are some ideas that will hopefully help you ring in 2010:

Party with friends at a house or apartment. Get some easy appetizers and whip up a signature cocktail asking everyone else to bring something. You will save money, sanity and if you go out you are likely to be socializing with your own group anyway.
Hotel parties where you will probably pay too much, but guaranteed drinks, music and fun. You may have needed to buy advanced tickets though.
Take your pick of numerous bars, clubs and lounges having New Year's parties that you don't likely need advanced tickets to
Celebrate with a good meal and cocktails at a nice restaurant. Many restaurants across the DC area have special menus and party specials- it is likely to be difficult to get a reservation at this point but don't be afraid to call though. People DO cancel at the last minute. I did it last year when I got the flu and got charged $120 for it. Thanks Hudson.

Whatever your plans, I hope you have a safe and fun celebration. Happy New Year!

Mrs. K's Toll House

2009-12-28T18:11:00.004-05:00

The weekend before Christmas we took my father for a birthday dinner at Mrs. K's Toll House in Silver Spring. I had been there a few times before- for a happy hour in the wine cellar downstairs (very cozy and charming) and for brunch and lunch (both delicious).

When you walk in, it looks like a quaint cottage in the countryside. It is charming, old, and makes you feel as though you are someplace 3 hours outside of DC. The entry area is decorated with antiques and you can see the character in the old faded wallpaper. The dining room had a fire going in the fireplace and ornaments hanging from the ceiling. It is a very beautiful restaurant.

I wasn't sure what to make of our server at first- he was a little stand-offish. He redeemed himself however when he brought our cocktails and shared a laugh at his french-martini making skills (and again later by bringing my dad birthday cake without me even asking).

For appetizers, we started with caesar salads and some chorizo and potato fritters. One of the salads was forgotten, but did eventually come out late. They were very good caesars- I will give them that. The dressing was creamy and flavorful with that little lemony bite. The fritters were delicious. They were delicately crispy on the outside and soft on the inside. The texture of the interior reminded me of applesauce which was off-putting to my husband, but it didn't bother me. I thought they were delicious. They had just enough spicy kick without being overpowering.

For entrees, my father and I ordered the seafood pasta in champagne sauce. The flavor was rich and not overpowered by the seafood. My only beef with it is that it was extremely heavy and my first bite had crab shell in it. That's not a big deal I guess since I know how difficult it is to pick apart crab meat, it's just a pet peeve of mine. I have the same problem with eggs- if there is even the tiniest bit of egg white uncooked I am turned off and can't finish it. I did continue eating the pasta, however. The scallops were some of the best I have had in awhile. They were large, tender and not at all fishy.

My husband got the lamb chops which did look beautiful. It was cooked perfectly and plated well. He noted to me that he didn't think it tasted like anything though. I grabbed my fork and took a taste and had to agree. It was odd that it wouldn't taste like much of anything- especially since it was lamb. Don't get me wrong, it wasn't bad by any means. It just didn't have a lot of flavor. That could be just the cut of meat in general.

We continued the meal by stuffing ourselves with some birthday desserts. My father insisted on ordering two- a chocolate cake and bread pudding with whisky sauce. The waiter also brought a slice of birthday cake which had an incredible frosting on it with coconut. The chocolate cake was dark, rich and dense with a berry sauce. Who doesn't like that? My favorite was the bread pudding with whisky sauce and vanilla bean ice cream. It was the embodiment of comfort food. I wanted to lick the plate.

My father had a wonderful birthday and loved Mrs. K's Toll House. I was pleased, although I admit mildly disappointed in the overall experience. I will certainly go back again, though. I recommend if you go for dinner, go early and have a drink in the downstairs wine bar. It's really charming!

Gingerbread House Contest

2009-12-18T08:34:00.000-05:00

Photo from This Old House

Ahh the holidays. It's a time of year for traditions. For many, one of these traditions involves making a huge mess, getting your hands covered in frosting and candy and losing your patience building an edible house. For those who are extremely talented at this task, This Old House is holding a Gingerbread House Contest. Some of these are unbelievable (and some are not, but I won't be like this guy.) If you think you have the gingerbread-building chops for it and have steady hands, enter for the chance at the T.O.H. Gingerbread Champion title.

I'm no stranger to gingerbread competitions myself. Thanks to my friend Christy, we held a little competition in our office for a few years. We sadly retired the contest after she left for San Francisco, but frankly I think it's really because people were just too scared to challenge me anymore. I have to say I was pretty awesome at gingerbread architecture. Frank Lloyd Wright had nothing on me. See for yourself. Maybe I should enter the This Old House contest. What do you think?

Holiday Roast Beast

2009-12-16T07:33:00.004-05:00

This past weekend we got in the holiday spirit by decking the halls, trimming the tree and a meal of roast beast. By roast beast I'm talking about a recipe I found from Tyler Florence for Roast Prime Rib of Beef with a Horseradish Crust. Whenever I want to make a special meal, comfort food or just something that I KNOW will turn out good, I turn to Tyler. His recipes have never failed me and usually aren't overly complicated.

This prime rib is simple, easy, will impress your friends and family, and most importantly it's delicious. This year for your holiday meal or dinner party- try out this recipe. You will appreciate its simplicity and enjoy spending time with your guests instead of frantically slaving away in the kitchen. Just be mindful of the amount of salt and seasoning you use if you adjust the recipe for a smaller or larger roast- the balance is important. If you want to make it even easier on yourself- omit the sauce recipe. It's delicious without it.

Tyler's Roast Prime Rib of Beef with Horseradish Crust

Food & Wine's Best Places In DC

2009-12-14T09:51:00.000-05:00

Food and Wine put together a great list of the best places to eat around the world. You can click on a city on the map and it will list their top restaurant picks for that area. I was embarrassed to discover that I have only been to 3 out of the 10 picks they had for DC. Shameful! I clearly have some dining out to do.

The 3 that I had been to were Commonwealth, Ray's Hell-Burger and Proof. Commonwealth had a crispy and delicious Smithwick's Fish n' Chips. Ray's had the best burger I've ever had, hands down (I accept the challenge of others if they think they can beat it). Proof had some of the most sophisticated and well-thought out dishes I've had in DC (for example, they have a duck confit with grilled house made lamb sausage as well as charcuterie and cheese plates to awaken the palate). Let's not overlook their impressive wine selection and knowledgeable food pairings.

I'm very much looking forward to hitting up some of the others on their list. If you've been to any of them, let me know how they are!

Food and Wine's Picks for Best Restaurants in DC

Mashed Potatoes Are My Crack

2009-12-12T07:59:00.002-05:00

If you know me, you know that I am mildly obsessed with mashed potatoes. I love them. I worship them. They are my drug of choice. I don't get how anyone could NOT love mashed potatoes. They are creamy, rich, salty and smooth. People who say they don't like mashed potatoes are either lying to try not to sound like a fatty or they haven't had them prepared properly. It does make a big difference. No lumps, no dried pile of mush and no boxed mixes here. Check out Chow's how-to video on making the perfect mashed potatoes and I'm sure you will be just as much of a worshiper as I am.

Voltaggio's and Tonight's Top Chef Finale

2009-12-09T20:05:00.000-05:00

Photo from Voltaggiobrothers.com

In case you haven't noticed, I'm eager to watch the Top Chef finale tonight. With 2 out of the 3 finalists originating from the DC area (Frederick) this season has become particularly relevant. The Washington Post just did a Q&A with the Voltaggio brothers that asks several questions we all want to know- including questions relating to their sibling rivalry. Check out the full article here.

The brothers seem to be taking to their new-found fame quite well. They are even launching a new site tonight, www.VoltaggioBrothers.com. It appears to be a site that will be dedicated to food lovers (and perhaps Voltaggio lovers!)

If you still haven't gotten your V-bros fill, follow them on twitter at @BryanVoltaggio and @MVoltaggio. (So far, Bryan is more twit-talkative). You can bet I will be catching the brothers in action tonight on the Top Chef finale at 10pm on Bravo. We'll see what's in store for them next! Good luck Voltaggios!

OMG, Who Will Be The Next Top Chef?

2009-12-07T22:30:00.000-05:00

I know I'm not unique in being completely obsessed with this show. I am waiting on edge to find out who the winner of this season will be. Will it be one of the local-bred Voltaggio brothers (although Michael now resides in LA) or the lovable Kevin from Atlanta? Although I think all three of them are incredibly talented I am putting my money on Bryan Voltaggio. His food is sophisticated, looks delicious and he is consistent. Michael shows incredible skill and is never afraid to do something risky to wow the judges, but it doesn't always pay off and I'm a little put off by his cocky arrogance. Or do I like that about him? I can't decide. I will say that I ADORE Kevin. He seems like he has to be the sweetest, nicest guy on the planet and makes food that everyone would love. His food seems to evoke comfort and I have no doubt some of that comes from his personality and overall aura. I am guessing the judges will go with Bryan, though because of his consistently immaculate plates, complex and sophisticated style and likable personality. Besides, the producers have to give the V brothers one more thing to fight about for the rest of their lives. I have been surprised before though, so I guess we will all have to wait and see what happens.

Now the only question is, where should one watch the finale? I'm sure there have to be viewing parties around DC. Perhaps you could go to booted contestant Mike Isabella's Zaytinya or see how hard it is to get a reservation at Volt in Frederick (I'm guessing impossible). Better yet, gather some friends and show off your culinary skills by hosting a Top Chef party of your own with a little help from Bravo or even do a virtual party.

If you know of any great parties or happy hours let us all know! Until then, I'll be counting down the minutes until Wednesday's finale!

My Twist on Thanksgiving

2009-11-28T09:30:00.002-05:00

Ah, Thanksgiving- the American celebration of gluttony. A day in which we give thanks to the turkey, stuffing and mashed potato gods. This year was a low-key Thanksgiving for us. We opted not to travel given the holiday is sandwiched between two destination weddings we are attending. There were only going to be four of us so instead of doing an entire turkey, I opted for a turkey roulade with apple cider gravy. Along with the roulade, we had stuffing, mashed potatoes (courtesy of our friends Eric and Suzi), brussel sprouts with bacon and apple pie. Below is my roulade recipe. You will notice I opted to make my life easier by using bagged stuffing mix (shame, shame!). Don't judge. I added my own touches and frankly happen to really like the mix. I hope everyone had a wonderful and tasty Thanksgiving!

Turkey Roulade with Apple Cider Gravy (for 4)
Ingredients:
4 Turkey breasts, pounded flat to 1/4"
1 Bag Pepperidge Farm stuffing mix (or whatever brand you want)
low sodium chicken broth
1 package baby bella mushrooms
1 yellow onion, diced
2 cloves of garlic
2 stalks of celery, finely chopped
4 slices smoked bacon
1 cup apple cider
2 Tablespoons apple cider vinegar
1 stick of butter
2 Tablespoons flour
1/4 cup white wine
1 Tablespoon finely chopped fresh sage
Olive oil
Salt & Pepper to taste
Roasting twine

Preheat oven to 375 degrees F. In large skillet, heat about a tablespoon of olive oil. Add celery and onion and cook until slightly translucent. Add the garlic and saute for about 3 minutes. Add the mushrooms and a tablespoon of butter. Cook until the mushrooms are soft and cooked down. Prepare the stuffing mix as directed. Add the mushroom mixture to the stuffing and set aside.

On a cutting board, lay the 4 turkey breasts side by side. Cover with plastic wrap and pound flat to about 1/4" thick. Take spoonfuls of the stuffing and place in the center of the breasts along the length of all of them. Add the remaining stuffing to a casserole to bake as a side dish. Fold the turkey around the stuffing and tie them all securely with the twine. (see roulade tying demonstration video below)

Place the roulade in a glass baking dish. Cut the bacon slices in half and cover the roulade with them. Bake in the oven until the temperature of the center of the turkey is 160 degrees F, about 20 minutes. (Do not insert thermometer through the roulade into the stuffing- you want the temperature of the thickest part of the meat). Remove from oven and let rest on a cutting board for about 10 minutes. In a saucepan over medium heat, melt 2 tablespoons of butter. Add flour and stir into a paste. Pour the drippings from the turkey into the saucepan and stir, removing all lumps. Add cider, cider vinegar, white wine, 1/2 cup of chicken stock and another tablespoon of butter. Continue to stir over medium, to medium high heat until thickened. Add the sage. Salt and pepper to taste.

Carefully remove all of the twine, slice and serve with the cider gravy. Enjoy!