Live 2 Eat

Weeknight Bolognese

2011-06-29T19:40:00.004-04:00

I often get asked what I cook on weeknights. Weeknight cooking is always a dilemma for me, because mostly everything I like to make requires ample time in the kitchen, which I no longer have. I do have a few "somewhat" quick weeknight go to meals though. Spaghetti night is one of my favorites. But, not just any spaghetti sauce will do in my house. I tweaked my spaghetti sauce recipe to perfection, and I find that it's very doable after the work day, even with an 11 month old trailing me around the kitchen while grabbing at my legs :) The sauce is insanely delish and I always make enough to freeze. I do a mix of lean ground beef and Italian sausage. But, you can go for ground turkey, chicken, and even soy. It's the base of the sauce that really makes it. I like my tomato sauce recipes to have a base of celery, carrot, and onion, better known as Mirepoix in French cuisine. Every good sauce begins with a good foundation. If you're in the mood to experiment, try sauteed fennel as one of your bases. It adds a great twist to the flavor profile and will compliment the sausage. Anyways, this is not your typical spaghetti night! If it's too much for you to take on after work, make it on a Sunday and freeze.

See Recipe!

Malai Kofta

2011-03-24T16:43:00.002-04:00

I don't cook Indian food very often...mainly because our parents are always making us loads of delicious food. Another reason is that if I ask my mom for a recipe, she'll be sure to leave out the main ingredient, or give measurements that make absolutely no sense! I find the same with a lot of Indian cookbooks. There's just always a key piece missing. But, my sis in law who also cooks fabulous Indian food, recently made us some of the most delicious, mouth watering dishes using recipes by chef, Tarla Dalal. Her recipes are so precise (which is very difficult w/ Indian food), and leave little room for failure. I bought a few of her recipe books, and so far everything I've tried has been a success. As with any recipe, you might have to tweak some (i.e., a little more spice here and there, etc), but the base of her recipes are very solid.

So, I'm obsessed with "themed" dinners. If I do Turkish food, I go all out by making kebabs, fresh pita, spreads, taziki, zucchini fritters, grilled veggies, etc. If I do Italian, I have to have the fresh foccacia, pasta, antipasti, meats, cheeses etc. If I do mexican....you get the idea. A themed meal should be complete with all the apps, mains, accompaniments, and condiments. Neil finds this very annoying at times, b/c we can rarely have a "simple" meal. What's fun in simple food, I ask ??? For me, food is meant for celebration and enjoyment, and variety is key. When I did an "Indian night" using Tarla Dalal's recipes, I made Paneer Tikkis, Malai Kofta, Palak Paneer, Mushroom/Corn Curry, Chicken Tikka Masala, and of course we had all the fixings (chutneys, naan, raitha, rice). It was quite a feast for two peeps! But, Indian food makes for great leftovers :)

Today, I'm posting the Malai Kofta dish. Every time I go to an Indian restaurant, this dish is a must have for me. I even prefer it over any of the meat dishes. If made right, the Kofta (dumpling) should be fluffy, soft, moist and just melt in your mouth. The gravy it simmers in should be rich, creamy, a little sweet, and spicy. This recipe meets all of these requirements. Some of the ingredients will be hard to come by in a regular grocery store, but a good Indian store will carry it all. Try Indian food for your next themed dinner!

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Corn & Black Bean Salad

2011-03-21T11:53:00.000-04:00

Ring in Spring with this colorful, refreshing salad! What makes this one different from other black bean salads is the addition of Cassava, AKA Yuca root. The bite that it adds to this salad really brings it all together. Cassava is highly underrated and probably the most overlooked root vegetable. I'm trying to change that by using it every opportunity I get. It's even sold at your local Safeway (at least it is at mine). Sometimes, I simply steam the root, dice it and serve it seasoned with cumin, cayenne, salt/pepper, lemon, and olive oil. It is addictive! Of course, you can also fry it to make yuca fries which you may have tried at the Peruvian chicken joints. If you do fry it, be sure to steam/cook it first, and then fry. It is not like potatoes which can be fried from raw. Experiment and make a mashed yuca for your next "meat/potatoes" meal, or a yuca hash topped with a runny egg. Lots of possibilities Potatoes, please step aside!

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Jalapeno Cheddar Bread

2011-01-29T13:28:00.094-05:00

I've resorted to the fact that my updates to this blog are going to be extremely slow coming. While I've still been dabbling in new cooking experiments, I cherish any free time with my already 6 1/2 month old too much to be spending time posting. At the moment, she's taking a nap, so I'm sneaking in this recipe. I made this delicious, jalapeno cheddar bread during maternity leave and used it for festive sandwiches. These are filled with homemade jalapeno pesto, roasted peppers, avocado, tomato, and monterey jack cheese. No more description needed. Weekend lunch doesn't get any better than that! Till next time.....

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Chocolate Crackle Cookies

2010-12-15T21:05:00.000-05:00

Wow, it's been a while! I wanted to get this one out for all of you participating in holiday cookie swaps. This year I added these chocolate "crackle" cookies to my holiday cookie baking. I can't get into the holiday spirit until I spend a day baking lots and lots of cookies. Each of these cookies has been a part of my daily diet lately :) Might have to do round two this weekend because I'm quickly running out! Wouldn't you much rather spend this last weekend before Christmas giving your home the aroma of cookies instead of standing in long lines at the dreadful mall? Speaking of, I haven't even begun Christmas shopping...

See Recipe!
See Recipes for other cookies pictured!

Chili for the Soul

2010-11-09T15:48:00.000-05:00

Maternity leave ended over a week ago and I'm slowly easing back into reality. I was fortunate enough to enjoy every moment of my leave with Jianna. Now I have weeknights and weekends with her :) My mom has been taking care of her during the day, which has been such a blessing. We're also still getting tons of home cooked meals from both moms :) While I love the fabulous food from the parents, I really need to get back into the kitchen, even if only once a week. The colder weather is officially here, so I thought to combat it with some hearty, homemade chili. I even kept Jianna in the kitchen with me for a little while as I spent the day cooking this simple meal. I really wonder what was going thru her little head. Everytime I looked in her direction, I was greeted with a huge smile and if I was lucky, even a squeal or giggle. These moments are so priceless.

I make a different version of this chili every Fall, and I make enough to last me throughout the cold months. I got the base recipe from my cousin, but as she conveyed to me, there really isn't a recipe for this. Just make it with your heart and soul, and there you have your recipe. She adds the secret ingredients of oranges and chocolate to the chili which really makes it unique. I'll do my best to give some general direction, but try to make it your own. Use the internet for some inspiration because you'll find that everyone has a secret ingredient. You'll find recipes that swear by beer, some w/ chocolate, others w/ chipotle peppers, etc. This time I decided, why not just use all three? Eating this on a cold night after hours of simmering in your kitchen is so comforting. Having my baby girl right next to me as I ate this heart-warming meal just felt like "home", which has taken on an entirely new meaning for me.

Chili always freezes great, so make some room in your freezer. I like to use some of the leftovers to make a "chili-mac". I really can't wait till Jianna starts eating. I hope my cooking agrees with her!

See Recipe!

Plum Frangipane Tart

2010-10-07T13:41:00.001-04:00

As I was looking back at the postings on my blog, I noticed that I gravitate towards tarts, both savory and sweet. I suppose if I ever do anything professionally in the far, far future, tarts might be my niche. I recently made this plum frangipane tart after having tried it at Restaurant Eve. Neil's first question was "what's frangipane?"...and his pronunciation was quite comical. The simple answer is that it's a french almond cream "cake-like" custard most often used in tarts.

As I mentioned, I tried a version of this tart when we celebrated our anniversary at Restaurant Eve. It was one of our first nights out without our little Jianna and I think we talked about her the ENTIRE time :) Makes me wonder what we ever talked about before! My sister and cousins gave me a gift certificate there for my baby shower. How cool is it to get a gift for mommy AND daddy at a baby shower instead of a gazillion bibs and onesies!?! Well, we jumped at the opportunity to use it, and indulged in the 5 course tasting menu. For the last course, Neil picked the plum frangipane tart, and poor thing only got a bite, b/c I was devouring it. So, I had to figure out a way to recreate it...for Neil, of course :) I've made frangipane before, so all I had to do was top it with sliced plums. The end result was a success, not exact, but a success nonetheless. The only mistake I made was that I should have gotten the plums VERY ripe. They were semi-ripe when I made this, and I didn't get as much plum flavor as I would have liked. Anyways, this recipe is versatile. Thanksgiving is next month.....maybe I'll make it with apples :) I don't want to get anyone's hopes up (you know who you are), so don't quote me on this!

I had extra crust for some scrumptious mini-tarts too!

See Plum Frangipane Tart Recipe!

See Pie Crust Recipe!

Zucchini Tart

2010-08-22T20:26:00.000-04:00

On July 14, 2010, I was blessed with a healthy baby girl. Jianna has brought pure love and joy to our home and I can't even imagine how I was living a life without her. Everyday now is an adventure. She definitely keeps me on my toes! Taking care of her has been quite a learning process and once I finally think I've got the hang of it, she throws me for a loop. I have a feeling this will continue well into her adulthood :)

My culinary activities have been almost non existent for now. I have to admit, that's the one thing I really do miss. I thought that once on maternity leave, I'd have loads of time to make food, but I was in for a reality check! Between the infinite feedings, poops, and crying, sometimes I barely have time to take a shower. Thank god I have both my mom and mom in law to make delicious meals for us. But, all is not lost...I have been able to sneak in a few treats here and there :) Neil took some time off as well, so I took advantage of one of those days and made this zucchini galatte and a sausage/mushroom "risotto" for dinner. I actually felt like "me" again. The zucchini galatte is straight from smittenkitchen.com. The only additions I made were to add honey roasted cherry tomatoes and the zest of one lemon to the filling. I absolutely love the recipe. The great thing was that I could make different components of it throughout the day, so I wasn't stuck in the kitchen for a long period of time, allowing me to tend to Jianna as needed.

As I get closer to a routine and better adjusted to my role as a mom, I hope to update this blog more regularly. I'll be sure to post the sausage/mushroom "risotto" pictured here soon too. It was my first time making a risotto with Israeli couscous (which is so much faster) and I'm definitely going to do it more often. I also have a backlog of recipes that I need to post from when I was pregnant!

I can't believe I'm already 5 weeks into my maternity leave :( Jianna's changing constantly, and I love seeing what she has in store for me next. She already has quite a personality and has us wrapped around her tiny little finger. I'm simply in love. I posted a couple professional photos below that we took when she was only about 2 weeks old!

Avocado Salad

2010-07-09T16:49:00.000-04:00

This is probably my last post for a little while. The doctors decided that my little one is making her debut next week. The 9 months have treated me wonderfully and I can only hope to be as lucky for D-day!

I wanted to leave you with something easy, summery, colorful, refreshing, and cool to the tongue..much needed with the extreme summer heat this year! I served this alongside barbecue jerk chicken and it complimented the spicy dish beautifully. This is yet another recipe that's entirely customizable to your tastes. I swapped out parsley for cilantro. You can also swap out lemon for lime. Use chickpeas or fava beans instead of black beans. Throw in some ripe, chopped mango for even more vibrant color and a touch of sweet. Just make it yours!

I'll try not to be gone too long. Hopefully, my peanut gives me the luxury to continue my cooking/baking passion in due time. The bumbo seat will sure come in handy on my kitchen counter :) And soon enough, if she's willing, I'll have my very own sous chef, as I was for my mom :)

See Recipe!

Mushroom Tart

2010-06-29T13:10:00.001-04:00

I made this savory mushroom tart a while ago and never got around to posting it. Tarts, savory and sweet make the top of my list of dishes I enjoy making and eating. They can be made in advance, travel really well, look oh so gourmet, and somehow always taste better the next day. This tart consists mainly of mushrooms, cheese, herbs, and custard in a buttery, flaky pie crust. I go light on the custard part, so I call it a tart versus a quiche. The crust is my staple pie crust I use for every savory tart. This definitely isn't a quick one and making your own crust always takes some practice, but kitchen challenges are meant to be fun! Posting these pictures is tempting me to make it again real soon. I don't think it's in the cards given that D-day is only 3 weeks out, and quite possibly less! Maybe during maternity leave if my peanut cooperates :)

See Recipe!

Sausage, Tomato, & Bell Pepper Pasta

2010-06-22T22:03:00.000-04:00

About a month ago, we were out in The Plains, VA on our way home from our friend's family farm. Neil got hungry so we stopped off at this cute little market/restaurant for a quick dinner. Forlano's Market is a deli, butcher, and bakery with a focus on locally raised meats, produce, and cheese. I found it to be an adorable local gem that attracts a big local crowd. It seemed like everyone knew each other, and the vibe was pure fun and relaxation. Customers were lingering there for hours, sipping on wine, eating fabulous food, and simply catching up. The food is super fresh and the menu changes very often. They also have some great wines, which unfortunately I couldn't have :( While there, I had a delicious, simple sausage and pepper linguine. The fennel sausage was house made and absolutely incredible. We noticed customers buying sausage links to take home with them, so we followed suit. I've stored it in the freezer since then, and this past wkd, I decided that I better cook it soon before my peanut arrives and takes up all my time. No idea if I succeeded in recreating the dish, but I can guarantee that this concoction I ended up with is still delish!

Along with the pasta, I had a pizza craving, so we grilled a homemade pizza with roasted peppers, onions, and fresh mozzarella. If you haven't read my grilled pizza post from a year ago, it's an absolute must do this summer season!

Pizza and Pasta...doesn't get better than that! Ok, maybe Pizza, Pasta and Wine :)...I'm almost there!!

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Hash Brown Crusted Quiche

2010-06-13T15:30:00.012-04:00

I know I've been super lazy lately with keeping my blog up to date. I promise I've been cooking and baking! I just hate the writing part, and now I have a huge backlog of items to post on the blog. So, back in the 2nd trimester of my pregnancy, when I had spurts of random energy, I made this brunch for my cousins visiting from NY. It was also the first time we got to use our new kitchen table, and it worked out beautifully. Everyone fit comfortably for a change, and while we are by no means "civilized", it was still much nicer than having people hover over a small space, elbowing each other to get food :) I believe that with the new table, people even passed items to each other. Brunch was a hit and it was a wonderful way to break in the table and start to a gorgeous Spring day.
One of the items I made are these hashbrown crusted quiches. I got the idea from food network, but made my own variation for the quiche fillings. While I love all things "homemade", If you're making several brunch items, a "from scratch" crust isn't always practical. Using this hashbrown crust is a major time saver and so delicious. Who doesn't like a crispy potato crust? Quiche 1 was made with roasted red peppers, spinach, caramelized onions, mushrooms, chives and montery jack cheddar. Quiche 2 was made with chorizo, roasted red pepper, scallions, and a fun cilantro/jalapeno pesto to dollop on top. Have fun with this one and try your own variation. A simple asparagus and leek quiche would be a perfect compliment to the potato crust.
I'm now on week 35, and luckily still feeling great...not too much longer to go!
See Recipe!

"Pearl Pasta" with Mushrooms

2010-05-16T10:48:00.013-04:00

I've only had "pearl pasta" at DC's Central restaurant. They make a creamy mushroom pearl pasta "risotto" that's just divine. But, what I loved most about the dish is the tiny little pearls. It looked so unique, elegant, and had a wonderful bite...very different from any other pasta I've ever had. Ever since then, I've been keeping an eye out for this cute pasta, with no luck. Recently, I came across a box of "Israeli Couscous" at Trader Joes that appeared to look very similar. I was thrilled to discover that it's exactly what I was looking for! It definitely tastes more like a pasta than couscous, but call it whatever you want. Neil calls it "addictive", and I think that's the best description. Israeli couscous will be yet another staple in my home.
I didn't make Central's version of it because I wanted something more summery and light. So, I made it with cremini/shitake mushrooms, lemon, dill, thyme, and chives. It's delicious, refreshing, and light. And unlike "risotto", it doesn't need to be served right away. This tastes fantastic at room temperature, so I suggest you take this dish to a friend's bbq this summer. That's what I made it for. Oh, and this also fits my "need for ease" right now :) I'm going to try the "risotto" version of it soon.

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Berry Buttermilk Cake

2010-05-11T16:12:00.010-04:00

I'm nearing the "home stretch" of my pregnancy and as many of you have noticed, my cooking/baking has slowed down quite a bit...although eating hasn't :) Most everything I make now has to be fast and easy. This cake definitely fits the bill. You don't need to have any baking ability whatsoever for this one, yet your guests will see you as quite the expert. This is my go to cake whenever I have a last minute guest or making an elaborate dinner which requires a super quick dessert. And it definitely doesn't look or taste "quick". It's incredibly light and moist with the perfect sweetness and tartness from the berries. Look at how pretty this will look on your kitchen table for the sunny, warm months ahead! And you have the satisfaction of it coming freshly baked from your oven in the same time it would take you to go out and buy one. It's best served as soon as it's cooled to take advantage of the sugary crisp topping. The cake stands on it's own, but serving it with freshly whipped cream or ice cream is how I like it. Make it with whatever berries look good that day. You're really missing out if you don't try this one!

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Balsamic Onion Salad

2010-05-03T16:33:00.003-04:00

I've never been a salad person, but to balance out my increased consumption of pepperoni pizza, I've been trying to incorporate it into my diet for my little peanut. This is not at all easy for me given that my idea of a salad has always been potato or macaroni salad :) So, obviously not any salad will do. Luckily the traditional salad that I usually dodge can be easily reinvented into exotic goodness.
The word "salad" doesn't do this yummy dish justice. Loaded with balsamic onions, figs, nuts, and cheese, not only is it healthy, but it's absolutely delicious. Customize this to your own liking by switching out different types of nuts, cheese, fruit, etc. Adding some roasted chicken or even sliced steak makes this into a fabulous meal as well. I'm still not a "salad person", but I've come a long way :)

See Recipe!

Focaccia

2010-04-14T12:28:00.000-04:00

Anytime we have Italian food at home which is quite often, I always make homemade focaccia. I love making my own breads, and this one is my favorite one. It's so worth the effort and far better than any store bought focaccia. It's pretty much identical to making pizza dough, consisting of the basics: high gluten flour, yeast, water, olive oil, and salt. The main difference is that it's baked in a super thick layer, and you make multiple dimples/indentations in the dough to create "rustic" look. Don't spend time trying to make it look pretty...the messier it looks, the better! Also, it usually doesn't have all the toppings a pizza would. In it's simplest form, a brush of olive oil along with a sprinkle of herbs and kosher salt is all you need. But, add away as you wish. You don't have to worry about over-topping this since it's thick enough to sustain any toppings. Pictured, I have one with tomatoes, basil, parmesan, and another with balsamic caramelized onions, parmesan, and gruyere. If Neil would give goat cheese a chance, I'd make one with roasted cherry tomatoes, goat cheese, and basil. Oh well....

I'm 26 weeks now and counting. Still no major cravings, although swedish fish have been appearing on my kitchen counter lately :)

See Recipe!

Pad Thai

2010-03-08T20:15:00.010-05:00

This is your basic pad thai technique that everyone should have if they ever attempt to make this at home. My cousin has been bugging me to post the recipe, and honestly I never got around to it, b/c I was being too lazy about writing it up. It's more so a technique than a recipe. If you follow it, I guarantee you'll be happy with the results. Plus, you'll feel so much better eating this knowing exactly what went in, versus your local takeout Thai. Customize the ingredients to make your own personal pad thai. I loathe bean sprouts, so I keep them out of mine :) The key to pad thai is using a wok, not over crowding your wok, and working very quickly. The biggest mistake people make with pad thai is trying to make a gazillion servings worth at one time. You'll just end up w/ a big mush of unflavorful noodles. I know it's annoying, but the best results are achieved by cooking only 2-4 servings at a time. So, I agree this is probably not the best dish to entertain with, but it's great for a night home w/ a few friends.

On a completely different topic, I know I've been a little slow with my updates lately. But, I have a decent excuse! Turns out that back in October, '09 when my kitchen oven crapped out on me, my "God-given" oven was pre-heating, and now I'm 5 1/2 months along with a baby girl on the way in July :) I was completely lethargic the first trimester, so my cooking slowed down, but, the 2nd trimester has been wonderful to me so far. Oh, and I haven't had any food aversions or weird cravings. Well, Neil thinks my nightly strawberry milk craving is a little bizarre and that it looks like I'm chugging Pepto Besmol. I guess it is weird, considering I haven't drank that stuff since I was 5 years old! I also crave a lot of pepperoni pizza, burgers, and meatballs (hence my recent meatball post). So far I've been blessed, and things are moving along beautifully. I don't know about the future life of this blog, as I prepare for the life of our 'peanut', but, I'll try my best!

See Recipe!

Spaghetti & Meatballs

2010-02-21T11:21:00.016-05:00

This recipe doesn't make many appearances in my house, so it's a real treat for us. I rarely make these meatballs because, besides the tomato sauce and protein, this isn't exactly a "healthy" meal. Sure, you can make them healthy by using leaner meats like ground turkey, but what's the fun in that? I don't like substitutes, and have always been one to just stick with the real thing. These traditional meatballs were a blast to make. Sitting down to eat this comfort filled meal transported me to an italian home complete with "grandma's meatballs"...even though I made the meatballs :) You must try these meatballs. If you follow the directions, you are guaranteed the most fabulous, tender, mouth watering meatball. The secret lies in not overmixing or overpacking your meat. Also, I added milk-soaked bread to make them extra moist. I didn't add too many spices/herbs to the meatball mixture itself, because I wanted the natural flavors of the meat to shine, but play around with it as you wish. However, I can't stress enough, be very gentle with the meat. Overworking it will result in tough/dry meatballs. These freeze well too. I froze them and Neil ate very well during our massive snowstorms, chowing down on hearty meatball subs. I told him to make the most of them now because it'll be another year before he sees these again :)

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Chocolate Chocolate Cake

2010-02-08T11:43:00.020-05:00

So after all my complaining of seeing no snow in No. Va for the last few years, we get slammed! This most recent snowstorm brought down two trees in my backyard, and Neil measured about 25 inches on our deck! But we got really lucky, because several people we know were out of power for the weekend, which is horrible. Despite our cabin fever, I must admit that the snow was a pleasant experience for us. Our neighborhood looked absolutely gorgeous, and being stuck inside with fully functional power, heat, water, and food was a blessing. That said, I won't run my mouth anymore, and I'm finally ready for an end to winter snow. However, mother nature has other ideas and we have more snow headed our way on Tuesday that could be an additional 10-20 inches!!!

Going back to the wkd storm...Neil even got us out of our neighborhood to make it to our friend's superbowl party on Sunday. The "party" turned out to be only 4 people, but hey, I was just happy to be out and about. We bought groceries early last week, so I had everything I needed to make this decadent cake. My last cake was strawberry, so I wanted to make chocolate this time...ALL chocolate. Hands down, my favorite chocolate cake recipe is an adaptation of Hershey's. This recipe yields the most incredible chocolate flavor with a wonderful moist, fluffy texture. To ice it, I found a luscious chocolate buttercream that has a unique taste due to the secret addition of ovaltine. I know it sounds weird, especially for me, because my memory of ovaltine is my mom forcing it down my throat and me refusing it. I hated anything deemed "healthy" when I was little. But don't knock this creamy, dreamy perfection till you've tried it! It's definitely the only chocolate buttercream recipe I'll use from now on, and the sole reason I have ovaltine in my pantry. I also threw in some homemade chocolate pastry cream and mini chocolate chips to fill/ice the cake. Is that enough chocolate in a cake? I thought it was sinfully perfect :)

At least I have leftovers to dig into as we anticipate the next big snow!

See Recipe!

Brazilian Fish Stew

2010-01-30T13:11:00.009-05:00

It's snowing outside as I write this, and I'm craving something warm and hearty. This stew is calling to me. I've never been into the typical beef or chicken stews. They never hit the spot for me. But, I'm always satisfied by this exotic, deceivingly rich, flavorful stew, this time of year. Actually, Neil introduced me to this stew years ago. He slaved away all day to make this for me for my birthday. This was the only time he cooked for me where I didn't help at all :) In fact I left the house for the day. I was a little nervous on what to expect, especially since I'm a little overly critical of food (SAYS HE), but I was blown away. The stew base is a puree of coconut milk and pungent flavors of fresh peppers and herbs. Don't be scared off by the number of ingredients. The only reason it took Neil so long is because he didn't have the proper tools. It's really fast if you use an immersion blender, and if you don't have one yet, buy it! They are really affordable on amazon.com. This handy tool has made cooking so much faster for me, so much so, that this stew can even be made on a weeknight. This tastes even better the next day. I usually make a huge potful so I can warm my tummy all week long :) I like serving it over creamy polenta, but traditionally, it's served with rice. Hope those in VA are enjoying the snow!

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Buttermilk Biscuits

2010-01-18T16:27:00.012-05:00

I checked the weather and planned ahead this past weekend. They were calling for a slow, steady cold rain on Sunday, so I knew I'd be in need for some comfort. Comfort came in the form of homemade buttermilk biscuits, gravy, and bacon for breakfast. I bought the few ingredients I needed on Friday after work. Starting the day off with these lifted my spirits and kept them going all day long. And to top it off, I was blessed with the most gorgeous sunny day on this holiday Monday :) These biscuits are unbelievably easy and fast to make, so try making them for your rainy day! Turn them into a dinner biscuit by adding cheddar and chives to the recipe.

I had a bacon, egg and cheese biscuit which I dipped in country gravy. Talk about comfort!! Neil stuck w/ the original biscuit n' gravy :) Btw, making a country gravy is essentially a simple bechamel recipe that you can find anywhere. The only difference is that the base roux is made with meat drippings (in this case, bacon) and flour, instead of butter and flour.

See Recipe!

Pink Lady Cake

2010-01-03T11:36:00.016-05:00

Happy New Year! I can't believe the holidays are over and we're back to reality so soon. Jan/Feb/March are the hardest months for me b/c it's frigid cold without the holiday spirit. I'm just counting down the days till Spring! We did have a wonderful holiday season though. Christmas in San Fran was a treat. My sister in law made some delicious Indian food from scratch. I was sure to get all the recipes, so look out for that in 2010.

After ringing in the New Year at Zaytinya, we celebrated my mom's bday on New Years Day. Luckily it was a holiday, and I got to spend the day baking a fabulous cake. I haven't baked a cake in a while, so to ease back into it, I made a simple strawberry cake with none of the fancy, laborious fillers that I normally do. This cake just personifies "fun", and it's made for a lady, having been coined the "Pink Lady" cake. The name of the cake hooked me, and strawberries in the cake batter sealed the deal. This cake makes you want to have a slumber party with your girlfriends, dance to Madonna, and of course stuff your face with cake. No, I did not entertain that, but the daydream was ever present. But, no worries, the boys enjoyed the pink as well. I found the recipe on the Smittenkitchen blog (which is becoming my favorite food blog out there). The recipe originates from the Sky High cook book, and when you look at this cake you'll see that it really is "sky high". In fact I had to take it to my parents without a cover. My cake top was too small, and even my largest cake box couldn't fit it. So, if you plan to travel with this cake, prepare your compartment ahead of time. I did make some alterations to the recipe as noted below. Feel free to follow my changes, or just stick with the original. Happy eating in 2010 :)

- I used 2 cups strawberries (versus 1 1/2 cup).
- I thawed the strawberries before I pureed them. The frozen strawberries will solidify you softened butter.
- I followed the cream cheese frosting recipe but then folded in 1 1/2 cup of freshly whipped heavy cream. Only reason for this, is that my mom likes a "lighter" tasting frosting, although this obviously add more fat :)
- The recipe calls to mix 8 egg whites just to blend. I did this with 4 of the egg whites. With the remaining 4, I whipped them to somewhat stiff peaks, and gently folded them into the batter at the end. I did this for a fluffier cake.
- The cake itself is not very sweet, but the frosting is. If you are eating the cake alone, add about 1/2 cup more sugar.
- I added about 4-5 drops of red food coloring (versus 2) to the batter. It's suppose to be pink!!
- I used frozen strawberries, which is what the recipe calls for. If you use fresh, and they aren't very sweet, do compensate with additional sugar. I recommend sticking with the frozen for consistency.

See Recipe!

French Toast

2009-12-23T20:27:00.006-05:00

Being snowed in last weekend was a real treat! I haven't seen such beautiful snow in the NoVa region in years. I opened up all of my shades, and spent the time making more holiday cookies while watching the snow fall. It was so peaceful and it was actually nice to be "stuck" at home, and not deal with the typical holiday madness. I also took out my homemade brioche from the freezer and made this comforting french toast for breakfast. Brioche makes the best french toast because of it's dense, yet fluffy nature. It soaks up all the yummy custard without becoming soggy like a typical bread would. The french toast recipe is as simple as it gets. This would be a fabulous brunch item if you have overnight guests for the holidays. Happy Holidays everyone!!!

See Recipe!

Brie Puffs

2009-12-14T20:23:00.011-05:00

Do you have the daunting task of hosting a holiday party? If so, you'll need some quick, easy apps that pleases a crowd. This one never fails, and it's my savior everytime my head's about to explode. These brie puffs, made with simple ingredients of pepper jelly and brie, make a fun, fancy, and festive canape. And take a look at the same ingredients stuffed into a pastry, transforming it into a gourmet"brie en croute". Personalize it for the holidays by topping it with a cut out like I did :) When you cut into it, the luscious cheese and jelly literally oozes out. It's insanely good! Either one is guaranteed to be gone before you know it. Play it safe and make both! Lucky for me, I'm pretty stress free this year since my sister-in-law is hosting in San Fran :) I've never spent the holidays on the west coast, and am looking forward to it. Perhaps I'll do a cookie day this weekend to take some treats with me. Happy Holidays!

See Recipe!

Chai Spiced Snowball Cookies

2009-12-07T17:59:00.001-05:00

It's that time of year again! Although the frigid temperatures make me feel like hibernating, I welcome the snow :) This past weekend's snowfall was a beautiful tease, and it got me craving these snowball cookies. I started making them last year and they are now a staple in my holiday cookie assortment. What I love about these is the touch of spice that sets it apart from the typical snowball cookie. It's the perfect holiday treat, curled up on your sofa with a hot cup of tea, and not a single care in the world...that is until you finish the cookie :)

See Recipe!

Butternut Squash & Chickpea Salad

2009-11-20T17:30:00.003-05:00

I'm a little late posting this week, but wanted to make sure I got this one out before Thanksgiving. The last couple of years we've been trying to make more eclectic Thanksgiving items. The typical mashed potatoes and green bean casserole can be a bore. I came across this seasonal butternut squash/chickpeas salad on the smitten kitchen blog archives. I tested it out on friends last weekend, and it's definitely a winner. Neil is asking me to make this for him on weeknights now. It's so easy to make, and would be a great addition to Thanksgiving as a precursor to the meal or a side. What makes this so good is the tahini dresing. I would put that dressing on any salad. I hope everyone has a happy and safe Thanksgiving. Eat well!!!

Btw, my oven is finally working! Although, I was secretly hoping for new appliances, I suppose I can wait.

See Recipe!

Baklava

2009-11-11T18:00:00.003-05:00

I can't believe Thanksgiving is 2 weeks away! I love this holiday because I get to eat the most delicious homemade food made by the fabulous chefs in my fam. Not to mention, there's no stress of gifts. As I posted last year, I typically spend my Thanksgiving in NY. We (the cousins) are actively trying to come up with a Thanksgiving menu, slowly but surely. Since I'm traveling there, I take something small that keeps well. Year after year, my job has been Pecan Pies and Baklava. Not sure how I got stuck with Baklava, considering that it's not really a Thanksgiving staple. I made it one year, and it became a requirement thereafter. I didn't even like baklava all that much in the beginning, but over the years I've developed a taste for it. My previous aversion to baklava can be blamed on the awful baklava at most bakeries/restaurants around here. They tend to be overkill...way too sweet, soggy, and sticky. Homemade is far superior because you have control over those elements. For Thanksgiving, I make pecan/chocolate chip baklava. However, after having delectable pistachio baklava in Turkey (which is nothing like the stuff they call "baklava" here), I made it with pistachios, as pictured. I like both versions, and doing a mixture of nuts also turns out great. I agreed to take up my usual items this year. But, now that I posted the recipe, perhaps someone else will take it over in the future ;)

See Recipe!

Eggs in a Basket

2009-11-03T21:03:00.007-05:00

As I previously mentioned, I'm currently without oven :( We had a guy come and take a look at it on Sat. morning. He ended up fixing the oven, so I put it to the test with with these "eggs in a basket" for breakfast. I've timed this recipe to exactly 8 minutes and 30 seconds, which consistently produced the perfect yolk center....not too runny, but just very slightly cooked. Well, the test failed. The yolk was completely runny even after 12 minutes, and I ended up sticking them in the toaster oven. I put a meat thermometer in the oven, and as I suspected, it didn't come to the display temperature. Neil thought that maybe we just needed to clean the oven, so he used the oven cleaner function. Well half way thru the "cleaning", the oven died again. So, now I have a dead oven, which btw is also locked due to the oven clean function! Neil's still determined to get it fixed though and the handy man's coming back this week.

Anyways, these eggs in a basket are awesome in a working oven. I got the recipe from my cousin, and have been making them almost every other weekend. They are insanely simple, and so festive for a brunch party. You can make endless variations for a crowd. I like to make them with jack cheese and scallions. But, you can do basil/tomato/mozzarella, tarragon/brie, thyme/gruyere, bacon/cheddar/chives. etc. The basket is made of two wonton wrappers. You can alternately make the basket with slices of prosciutto, which is also delish. Baking times will depend on how you like your yolks, so just play around with the timings. I pull it out when it jiggles with some consistency.

See Recipe!

Onion Tart

2009-10-26T20:25:00.006-04:00

This past Saturday, I got to visit my friend's family farm out in Shenandoah. It was a mini reunion of sorts, since she invited some of my best girls from VT. We were all thrown together at Shanks Hall freshman year, and have remained best buds ever since. We've come a long way from the awkward, overly eager freshman girls we once were...priceless memories. The farm was the perfect setting for our gathering. This isn't your typical farm. It's the wonderland of farms complete with fun farm animals, pumpkin patch, fire pits, an absolutely gorgeous house (w/ my DREAM kitchen), and random nooks/crannies throughout the land. The addition of fall foliage to the inherent beauty, made it all surreal. My description doesn't do it justice. We had a wonderful lunch out there, and walked over to the firepit for smores, petting the goats and donkeys along the way. I told Neil I want to retire on a farm until he reminded this "city girl" of farm duties. I suppose I'm better suited as a guest :)

To thank them for being invited, I made my holiday tart that I posted last year. Consisting of butternut squash, turnips, and parsnips, I thought it was perfect for this event and time of year. Well, making this tart turned into a bit of a fiasco. My oven died on me!!! I mean, it's completely shot...dead. I was able to bake my crust, and right after I pulled it out, it was over. The oven has been doing this periodically the last few weeks, so I knew something was wrong, but it usually turns right back on after 10 minutes. Well, it's Monday now, and it's still dead. Neil's desperately trying to do whatever he can to get it fixed. He knows that if we have to replace the oven, I'm going to coerce him into replacing other old appliances in the kitchen too....I've been dying for a 5 top burner. Hey, you always get a better deal if you buy more, right? That's what I'm trying to tell Neil :)

Anyways, I improvised and cooked the vegetables for the tart in a dutch oven versus roasting them in the oven. Then, I drove over to my mother in law's house to bake the assembled tart. I finally made it to the farm, tart in hand, only an hour late.

I had some leftover crust, so on Sunday, I made mini onion tarts in my toaster oven of all things! This tart, as pictured, consisted of a thick layer of caramelized onions, gruyere, and prosciutto. The recipe is very similar to the holiday tart, so if you follow those instructions, swap out the vegetables for more caramelized onions, and add prosciutto, you'll be set. If you're vegetarian, leave out the prosciutto and you won't miss a thing.

Ugh...I can't even make Halloween cupcakes without an oven. All of a sudden everything I want to make involves an oven :(

Puerto Vallarta

2009-10-19T20:29:00.007-04:00

I just spent the last week relaxing in Puerto Vallarta (PV), Mexico. It was a rather last minute vacation. Our last major vacation was back in March (Bali). We had little mini trips throughout the summer to NY, Miami, New Orleans, etc, but I was just itching for a week long trip somewhere...anywhere warm! Given the state of the economy, swine flu scares, and "current events" in Mexico, we ended up getting an amazing deal at a Westin timeshare in PV. I don't get scared off too easily from traveling :)

This is the first trip where we didn't plan out anything or do activities. We literally just lounged by the pool all day, got up to grab lunch, late afternoon 2 for 1 margaritas, lounged some more, then got up again for dinner :) Not really my style of vacation, since I love exploring and having constant activity, but we just decided to try something new. It was a welcomed change, and Neil was happy not to be dragged around everywhere. But, if you are an activity person, there's still tons to do in PV. They have several canopy tours to choose from along with typical ATV, snorkeling, diving activities, sunset cruises, etc. You can make it as relaxing or active as you desire.

The weather was fabulous for me, but scorching for Neil...about low 90s everyday. You won't find me complaining in the warmth :) The town was fairly quiet. Besides people's weariness to fly to Mexico right now, it is low season, and the town was primarily populated with Mexican tourists. They like to come out before the town is bombarded with American tourists.

We got to eat some great food, see fabulous sunsets, and always got prime spots at the pool. Besides the pool, we mostly hung out at the Malecon area in PV. This is a pedestrian friendly zone at the beach, with several restaurants, bars, and nightlife. There's also some live shows along the bridge that occur at night. Another area is the Marina, also abundant with restaurants. Our resort was right next to the Marina. Due to the low season, most tourists were in the Malecon versus the Marina. The Marina is about a 15 minute drive from downtown (Malecon), so we rented a car for the week. However, there's a convenient bus service as well. Below, I listed some places that we went to and others that were recommended to us.

It was the perfect little getaway, and should keep me put for the time being. Anyways, the holidays are right around the corner!

DINNER:
Le Bodeguita del Medio- Malecon area; the food was very average and lacked flavor, but the place is always packed. The have a live band and very active salsa dancing. You have to go after hours just to see the locals do salsa. They are amazing.
Barcelona Tapas- Malecon area; excellent for sunsets and fun spanish tapas. Need a reservation.
Si Senor- Malecon area; Mexican restaurant with fabulous mole sauces.
Las Palapas- Malecon- at beach; Ecclectic with mexican influence; outdoors; nice view of beach and sunset. Reservation recommended for beach front.
El Fogon- Marina area- fun Mexican food; great fish tacos
Caio- Malecon area; highly recommended; Mexican fusion
Astair- Malecon area; highly recommended, high-end French fusion
PiPi's- Malecon area; Mexican/Tex Mex; frequented by a lot of locals; very casual
El Aryan- Malecon area; Modern mexican
Pepes- Malecon area; good for tacos; very casual

LUNCH:
El Coleguita- Marina area- fresh seafood; good for lunch because they close around 7pm once they run out of fresh seafood
Marismos- Malecon area has a taco stand, but Marina has a restaurant- best fish and shrimp tacos in PV; it's a dive, so better for lunch
8 Tostadas- Marina area; frequented by a lot of locals
Coffee Cup- Marina and Malecon areas- great coffees, pastries, and sandwiches if you want something light; good for breakfast and lunch

Other:
Punto V- Malecon area; This place was our favorite after hours place. They played great 80s and 90s music. On nights when they have a Mexican crowd, they play a lot of spanish music. We had a blast on all nights. They serve a decent lunch as well with a nice view of the beach.
Malecon Beach Bars- you'll find random beach bars along the Malecon beach serving drinks, barbeque, and mexican food. I enjoyed sitting at the beach during the afternoon for a drink and chips/guac.

Pizzettes

2009-10-06T20:56:00.012-04:00

This past weekend I had the honor of co-hosting a baby shower for one of my closest friends. Since I was in charge of the food, I volunteered my place. I cooked for a total of about 20 people. I've cooked for large groups before, but this was a little different because I wanted to make "dainty" food which means a bunch of individual finger food items. These are usually tedious in nature and more time consuming than making a meal. It was a little overwhelming at first, but I'm a stressball by nature. Once I detailed everything out from grocery lists, prep work to the order of execution, my mind was at ease. I'm all about lists! The shower turned out wonderful, and all the food was very well received. The thrill of accomplishing it was priceless. I would definitely love to cater full time one day, but until then events like this are great practice and keeps my passion alive.

So, today's recipe is the "pizzettes" that I made for the shower. Don't you love words that end in "ette"...croquette, flowerette, toilette, etc...it just makes it sound prettier :) Anyways, these pizzettes are always a hit, and you can do any variation of toppings you want. The variation I made for the shower uses a homemade crust, roasted garlic spread, caramelized onions, sauteed shitake mushrooms, fontina cheese, thyme, and finally a light drizzle of truffle oil. I've posted the recipe to my pizza crust, which was a previous post on this blog. The pizza crust recipe will make about 40-50 pizzettes depending on how thin you make them. I definitely prefer a homemade crust for this. I'm convinced that the crust is the key to a good pizza, and a bad crust completely ruins a pizza. If you don't have the time to make your own crust, call up your favorite pizza place and see if they'll sell you a ball of dough. As for the toppings and method, here's a brief how to:

Roasted Garlic- I used about 4 heads of garlic for this recipe. Peel all cloves of garlic, and place in a saucepan. Pour olive oil over the garlic until almost fully submerged (about 3/4 way). Place on the stove on very low heat. Roast the garlic until it is soft. Be sure to keep checking on it to ensure the garlic isn't burning, and adjust the heat accordingly. It could take anywhere from 30 minutes to an hour. Just keep an eye on it periodically. Once it's done, remove the garlic cloves to a bowl and mash with a fork until you have a paste. Save the leftover garlic oil to sautee your mushrooms.

Caramelized Onions- I used 3 large spanish onions for this recipe. Peel and thinly slice your onions. Heat a large skillet on the stove over medium heat and add about a tablespoon each of butter and olive oil. Add the onions and 1/2 tablespoon of sugar. Sautee on medium heat for a few minutes, and then reduce the heat to low. Season with kosher salt/pepper. Stir in some fresh thyme. Stir every so often until the onions have gotten soft, and golden/caramel colored. This will take about an hour. Taste for seasonings and add sugar/salt/pepper as needed.

Shitake Mushrooms- I used 1.5 pounds of mushrooms for this recipe. You can use a mix of shitake, oyster, and baby bellas too, but I prefer all shitake. In a large skillet over medium high heat, melt olive oil and butter. Add your shitake mushrooms and sautee until caramelized. You should do this over med-high to high heat to develop the flavor of the shitake. Season with fresh thyme, salt, and pepper. Increase the heat if the mushrooms aren't caremlizing. Add more butter/oil as needed. You will need to sautee the mushrooms in multiple batches. When cooking mushrooms you never want to overcrowd the pan, because it will prevent the mushrooms form caramelizing and developing it's potential in flavor. Each batch will take about 5-10 minutes to sautee.

Once your pizza dough has risen, you want to roll it out very thin on a floured surface, approx 1/8 of an inch. You can then proceed to cut out circles with a cookie cutter. Note that once the circles are cut, there will be some shrinkage. So, I actually roll out each individual circle again. You then line them up on a greased cookie sheet and bake them in a 400 degrees oven for about 10 minutes. The reason they are half pre-baked is so it's easier to spread the roasted garlic on. Once half baked, let cool. Proceed with spreading roasted garlic. Top with caramelized onions. Top with sauteed shitake mushrooms. Sprinkle with fontina. Sprinkle some thyme. Bake pizzettes in a 425 degrees oven until the cheese has melted. Once baked, removed from the oven, you can drizzle with truffle oil.

This one is pretty time consuming, but the end result is well worth it. It's the perfect item for a party in presentation and taste!

See Pizza Crust Recipe!

Jerk Chicken

2009-09-30T19:59:00.005-04:00

Once a year I convince Neil to make something for dinner. Last year it was the beer can chicken, which was a hit. This year he made me jerk chicken, and I was very pleasantly surprised. Actually, he made it for his VT tailgate in Blacksburg first. It was a success there, so he offered to make it for me. He made it all by himself too! Although, I did have to educate him a bit on the spices. He spent a good deal of time looking through my spice cabinet for nutmeg :) Then finding allspice was another ordeal. Oh, and he started grating the ginger without peeling the skin. He's learning :)...and he's so going to kill me when he reads this.

Anyways, this chicken is very flavorful, and very spicy. I think the use of real habaneros versus all dry spices sets this apart from other jerk recipes I've tried. I experimented long ago, after having become obsessed with it in Jamaica, but nothing came close. Neil came across this recipe when he was planning his tailgate. I admit that he has a really good "eye" when it comes to finding recipes. This recipe is a keeper and will be our "go to" for jerk chicken. It packs intense flavor and heat in every bite. Make a lot, b/c leftover chicken salad with this is awesome.
I served it with chipotle pumpking polenta. But, if you need something to offset the spice, a savory/sweet fruit salad would be good.

See Recipe!

Brioche

2009-09-23T08:11:00.000-04:00

Brioche is a delectable French bread. But unlike most French breads, it's extremely rich, a little sweet, and very "pastry-like". This is due to the high butter and egg content. It's absolutely heavenly, and my bread of choice for making bread pudding or french toast...although it tastes great plain. You can find it sold at any bakery and most grocery stores. I most often just buy it, but I took on the challenge of making it from scratch. It's not difficult, but it is a fairly long process because you have to let the dough rise multiple times before you can bake it. I've always loved working with dough, so the process wasn't a chore to me. I also believe that anything made at home with your own hands is rewarding and therapeutic. That's a feeling that you can't buy. If you don't care about those aspects, I don't see an advantage to homemade brioche versus store bought. I usually find homemade goods far superior, but in this case the taste/texture is essentially the same. However, you can't tell people that you slaved away and made it yourself :) Like any other bread, it freezes really well. I have half the loaf frozen in my freezer right now so I can use it for weekend French toast.

On another note, I finally checked out Eventide Restaurant in Clarendon this past weekend. The ambiance, food, and service were all very impressive. I had an excellent homemade pappardelle with crab meat, shrimp, mussels, and pancetta. The chef also gave us a complimentary treat of mini risotto fritters. The restaurant has a lounge menu/bar on the main floor, main dining upstairs, and a fabulous rooftop with lite "cold food" dining and a full bar. It's a great use of space and surprisingly large. They said the rooftop should remain open for a couple more weeks if the weather cooperates, so check it out while you can.

Btw, summer seems to be hanging around this week :)

See Recipe!

Pork Tenderloin Medallions with Manouri Cheese and Fig Sauce

2009-09-14T19:58:00.007-04:00

Before I go into the recipe, I wanted to blog about my recent experience at Restaurant Eve. This past weekend Neil and I celebrated our wedding anniversary of 6 years!!! I can't believe how fast the time has flown by. He took me to Restaurant Eve on Saturday night. It was my first time there and it was a very memorable 3 hour experience. The restaurant is a lot larger than I envisioned and very tastefully decorated with gorgeous paintings throughout. The decor very much reminded me of Bayona in New Orleans. It's very intimate and quaint. It definitely sets the mood and ambiance for a "special occasion".

We had a 9pm reservation but went early to try some drinks from the bar of famous, local mixologist Todd Thrasher. The drinks are phenomenal and by far the best I've ever had. He even makes his own tonic! There's a separate room for the bar that's very lively and staffed with friendly bartenders that will guide you through the difficult task of choosing a drink. A lite food menu is also served there. If you wish to have drinks alone, you can try Todd Thrasher's creations at the after hours "speak easy" PX in Old Town. I've been and it's a fun experience.

Chef Cathal Armstrong's restaurant has an Irish influence. By no means is this typical Irish fare, but you can see highlights. The tasting room offers a 5, 7 and 9 course tasting. You can choose your own courses, or allow the chef to surprise you. We opted for the 5 course "choose your own" tasting, but with several little additional surprise samplings from the chef, it's definitely more than 5 courses. They offer a wine pairing as well, but after already having a potent drink at the bar, I just got a couple glasses of wine. Portions of the courses were small, but by the end we were both happily stuffed. Everything we ate was delicious. But, I have to admit that nothing blew me away. I always look for that ‘wow’ factor when dining in a high end restaurant. That said, I just want to emphasize again that everything was consistently delicious, and maybe I set my expectations too high. I've been reading up on Chef Cathal Armstrong for years now, and God only knows what my mind conjured up. In any case, the overall experience was wonderful. We particularly enjoyed the butternut squash gnocchi and quail breast over a quail mousseline. Oh, and surprise courses from the chef of crab bisque and mini canapes were delectible. Service left a little to be desired. Our waiter was a little bland/rehearsed, but that's just the luck of the draw. He did everything right...just a little boring. They did acknowledge our anniversary by noting it on our menus and giving us a take home gift bag of Kerrygold butter, scone mix, and coffee beans. Btw, the butter is insanely good, and the waiter told us that it's sold at Whole Foods! This might become my new staple.

Btw, if you plan to venture to Restaurant Eve for the tasting room, try to make the reservation 2 months in advance. They were booked solid when Neil tried last month, and only a 9 pm was available. Restaurant Eve also has a "bistro" room which offers a more casual dining experience with an a la carte menu. If you work near Eve, then you must also try the Lickety-Split lunch special which offers two courses for only $13.50 during the week. Maybe I'll make my way there on a "sick day".

Now, on to the recipe. A while ago I blogged about a delicious pork dish that I tasted at Mourayo. It was pork loin medallions served with Greek cheese, fig sauce and honey. I did recreate this one at home and was very happy with the results. I used a pork tenderloin and cut it into 1 1/2 inch thick circles. I seasoned the medallions liberally with salt and pepper and seared them to medium rare temperature on a hot, greased iron skillet. I placed the pork on top of a honey almond sauce. I made this sauce by simmering and reducing 1/4 cup honey with equal part chicken stock. Add more/less honey and stock to suit your taste. Towards the end, I added slivered almonds to the sauce. I topped the pork with seared manouri cheese which can be found at your local greek market. Cut the slices thick because when you sear the cheese slices it will shrink in size. Sear them on a skillet until golden brown on both sides. Btw, Manouri cheese is a mild goat cheese and Neil didn't even notice!! Hopefully he doesn't read this blog too often :) Finally, I topped the seared cheese with a fresh fig sauce. It looks beautiful and the taste lives up to the presentation.

See Fresh Fig Sauce Recipe!

Heirloom Tomato Tart

2009-09-07T10:44:00.019-04:00

Last week started off a little shaky with football and colder weather attacking me all at once, but the holiday weekend turned it around. I stayed in town and enjoyed the amazing weather, which btw, is the nicest weekend we've had all summer. I went to some wineries on Saturday, and ended the day watching the first VT game of the season. Even though I'm not a football fan, I can't help but root for my Hokies. Neil actually went to Atlanta to witness the disappointing loss :( Sunday, I spent time at the Georgetown waterfront, which I haven't done all summer. I'm trying to pack in all I can outdoors with the short time left!!

I've been frequenting the farmer's markets too, and the heirloom tomatoes have been calling to me. They come in a wide variety of colors, shapes, sizes, and flavors. It's very confusing picking them out. I bought 3 different kinds from 3 different vendors. I don't even know the varietals I bought, but they were so pretty, and all tasty. I used them to make a tart, but these taste fantastic eaten plain with just salt and pepper.

I kept the tart simple, by layering tomatoes, fresh mozzarella, drizzles of pesto, and salt/pepper. I used my basic Pate Brisee "Flaky Pie Crust" recipe. I fully baked the crust, let it cool, and brushed a light layer of pesto. I then layered the cheese, sliced tomatoes, salt/pepper, and repeated the process. You could serve it immediately, or bake it in a 400 degrees oven for about 10-15 minutes. I decided to bake mine. Do keep in mind that the tomatoes are going to give off a decent amount of moisture which will keep the bottom crust from being perfectly crispy, but it's still delicious, so don't fret. Brushing with the pesto first helped. Another option is to roast the tomato slices separately first, and then add them to the baked crust. I didn't use any herb garnishes on this because I really wanted the tomatoes to dominate. Also, pesto already has basil. This tart was incredible! And just look at how gorgeous the tomatoes are! The markets are still selling them, so if you haven't experienced these yet, it's a must. Gotta end summer on a tasty note :) Go Hokies!!!

Barbeque Chicken with Grilled Pineapple

2009-08-25T20:18:00.012-04:00

My August wedding tour is over and I'm back :) It's been a crazy, fun and festive month. We had two huge family weddings...one for Neil's sister and the other, my cousin. The weddings were beautiful, and it was great to be able to spend quality time with both sides of the family. We had so much fun celebrating, I barely realized that summer is winding down, and it's hitting me now. I'm NOWHERE near ready to let it go yet! We still have a few more weeks of warm weather, I hope. I'll shed my first tear the day I'm forced to squeeze into a pair of jeans...ugh. Until then, I'm staying calm. Also, to make the transition somewhat easier, we booked a trip to Puerto Vallarta in October! That might work to my detriment...we'll see :)

I plan to spend the warm days we have left, grilling. This recipe I came across online is a delicious dish that I love to make this time of year. It's a simple chicken breast, rubbed with an interesting spice mixture, served along side a refreshing pineapple salsa. I really like the spice rub on the chicken and the pineapple salsa offsets it perfectly. It's also served with a unique pumpkin polenta, which gives a teaser of the change of season ahead. Hey, at least I have food to look forward to in the Fall...

See Recipe!

Snapper Veracruz

2009-08-02T13:50:00.008-04:00

Out of all the fish dishes I make, this is Neil's absolute favorite. It's spicy, tangy, and a touch of sweet all in one. I've played around with the traditional veracruz sauce and made it to suit my taste. You don't have to use snapper either. Any firm, white fish will do for this. I'm really too tired to write anymore. This lazy Sunday is literally "lazy". We had a friend's wedding on Saturday...bit too much partying for me and no sleep! I'm paying for it now.

Have a great week, and make this. It's surprisingly a pretty quick fix for a weeknight meal.

See Recipe!

Moussaka

2009-07-27T08:33:00.008-04:00

I thought it fitting to post this moussaka recipe, after Neil and I went to the Greek restaurant, Mourayo in DC this past weekend. It's been open for a few years, but we never got around to checking it out. But last week, Neil came across an awesome deal from Groupon. If you haven't signed up for this, you really should. The deals come in daily and signing up is free. He basically paid $20 for a $40 coupon to Mourayo .

We enjoyed Mourayo overall. They serve traditional greek cuisine as well as some interesting twists. For example, the moussaka is made with ground duck in stead of lamb. We ordered the dip assortment, "Symposium" as an appetizer. It had about 5 dips...all tasty except for the hummus, which was dry and bland. The pita isn't freshly made , but it's served herbed and warm. For main course, I got the duck moussaka, which was tasty, although the flavor of duck was masked by the spices. I wouldn't have even known it was duck if I didn't read it on the menu. Neil got the winner of the evening, which was pork loin medallions served with Greek cheese, fig sauce and honey. It was a perfect marriage of flavors, and I ended up eating half his plate! I'm definitely going to try to replicate this one at home. The wines offered are all Greek. I'm not a fan of Greek wine, but we ordered a Cab/Syrah mix that wasn't bad.

Other dishes that are suppose to be popular are the crab/cheese in phyllo app, ground lamb and feta in phyllo entree, and the salt encrusted whole, fresh fish.

The restaurant is small and intimate. There is a little bit of a "cheese" element in that the waiters are dressed as sailors, and the restaurant has "portholes" on the walls. But, service was attentive and our waiter was knowledgeable too.

Would I return again? Probably not for a while, but if we get another groupon, it's a sure thing!

Anyways, I really do love a traditional moussaka, and this recipe is great. I never posted it before because the pictures are horrible. I was so hungry that night that I didn't have the patience to let it set or get a decent shot. But, trust me, if you like moussaka, this recipe is a keeper.

See Recipe!

Spinach & Potato Gnocchi

2009-07-20T08:32:00.002-04:00

I relish the lazy Sundays where I can do whatever I please. Usually, my days are so routine and scheduled...get up at 6:30 am, exercise at 6:35 am, shower at 6:55 am, eat cereal at 7:30 am, go to work at 7:40 am, tea and muffin at 10 am, ...and the robotic routine goes on. It's my own fault, because I'm a creature of routine. But, when I get a "lazy Sunday" opportunity, I wake up whenever, and don't even bother to shower...which is pure freedom in itself! I put on some loud 80's music, an apron, and get to work on a fun recipe. It's my own little world where I forget about everything but the task at hand.

Making gnocchi is perfect for a Sunday! Gnocchi is one Italian pasta that I've had the most difficulty mastering at home. The ingredients are so simple (potato, flour, egg), but the technique is so tricky. In fact, majority of restaurants haven't gotten it right either. Most I've had are too heavy, gummy, or chewy. Gnocchi should be tender, light, fluffy pillows that melt in your mouth. You'll find various recipes out there with completely different proportions of potato/flour/egg. This recipe is the closest I've gotten, but I'm still in the practicing stage.

I sauteed the gnocchi in butter/oil, and served it with a truffled mornay sauce and the slow roasted tomatoes from last week. See, I told you those tomatoes were versatile! Truffled mornay sauce is just a fancy title for bechamel sauce that has been transformed into a "mornay" by melting/mixing in cheese at the end...in this case, a truffle cheese. Anyways, the dish shows so beautifully and the combination of flavors was pure bliss.

Uncooked gnocchi also freezes great. I think it's time I buy a separate freezer for all these Sunday experiments. If freezing, make sure you freeze them on a tray first, and then after they are frozen, you can transfer them to a freezer bag. They can go straight into boiling water from the freezer.

Here are some tips to perfecting gnocchi at home:

- Use Yukon Gold or Idaho potatoes
- Bake your potatoes versus boiling them. This is so you don't have any water in the dough, which will completely ruin it, contributing to the gummy/chewy texture. You can also bake them on a bed of coarse salt to draw out even more moisture.
- Always rice your potatoes using a potato ricer. This will result in a fluffier, lighter gnocchi. Mashing the gnocchi can result in a gummy texture.
- Don't use ricotta in your gnocchi unless you have completely drained it of any water. You should drain your ricotta in a cheese cloth overnight.

Cheers to Sundays :)

See Recipe!

Slow Roasted Tomato Crostini

2009-07-14T07:41:00.000-04:00

We're in the heart of tomato season, so I thought it was appropriate to post this delectable, summer bite. What makes these so tasty are the slow roasted tomatoes. These are so much better than store bought sundried tomatoes. Store bought ones have the the texture of beef jerkey and completely mask the true taste of tomatoes. Tomatoes scream "fresh" to me, and slow roasting them takes the inherent freshness to another level. After discovering how easy homemade slow roasted tomatoes are, I've sworn off sun dried tomatoes. The flavor concentrates, popping in your mouth, and the texture is so soft and delicate. I don't know how else to describe it. These are very versatile too. I have them pictured on crostini, but I've also used it in sauces, pasta, and pizza. Or you could do what Neil does, and just pop them in your mouth :) A hummus made with these tomatoes would also be fantastic. Make these by the trays and freeze them for the cold months. Ugh, I hate thinking that far ahead! We still have a good while to bake in the summer sun, right?

See Recipe!

Sangria

2009-06-29T09:56:00.017-04:00

June flew by so incredibly fast and it’s already July 4th!! I feel like I’ve barely had enough time to enjoy summer, and it’s just passing me by. At least the rain is slowly, but surely decreasing. Hopefully, the trend continues into the holiday weekend. The perfect drink to celebrate the holiday, is this refreshing Sangria. I got the recipe from my cousin who makes some delicious libations. We have her make jugs of this at all of our family gatherings. I’m visiting her sister for July 4, so hopefully she makes this for me! Did you catch that, Sonia???

See Recipe!

So, I kinda lied when I said I haven’t had time to enjoy the summer. I just want more time to explore…a lot more time! We have been taking advantage of the nice days and trying out restaurants in the city, specifically Capitol Hill. You might have noticed that I haven’t blogged much about any new restaurants lately, nor have I updated any that I have posted on. That’s because I hate writing, and I’m just not that good at really expressing myself. The hardest part about keeping up with this blog is the blogging! It would be so much easier to just post a recipe and picture, but I suppose that's cheating. Anyways, I have to come out of hiding because I'm so excited about some restaurants on Capitol Hill that are sure bets. We’ve been frequenting this area a lot this summer, and it’s quickly becoming one of my favorite city spots. Most of their venues also have outdoor seating, which I think is lacking in most parts of the city. Also, the Eastern Market on the weekends is such a fun summer treat. Btw, I’ve noticed that the Hill doesn’t have heavy markups on their wine like most DC restaurants. Overall, they are much more affordable for food and alcohol, and provide a casual, unpretentious environment. I haven’t made my way to all the restaurants on the Hill, but here’s a few that I’ve enjoyed recently.

Sonoma - This is a very cute, little wine bar. It’s sister restaurant is Mendocino Grill in Georgetown. The menu is very small, but the offerings are very good, and simple. Portions are small, so don’t expect to get full. I think this is more of a lunch/afternoon spot for a light meal with a glass of wine. I had the pasta with confit of chicken, which was divine. The flavors and seasonings were perfect, and the chicken melted in my mouth. Neil had a pizza, which was very small, yet tasty. It’s no 2 Amys, but it hit the spot. Oh, and you get some very plump, delicious olives to start with. A large part of the menu consists of cheese and charcuterie which is the common theme amongst wine bars. We sat outside, so I only got a little glimpse of the inside. It’s narrow and very small, with simple décor. Sitting outside was fun to people watch :)

Cava- This restaurant is also in Rockville, but recently opened up on the Hill…..and what a fabulous addition!! The cuisine is Greek, and it’s mezze style… similar to Zaytinya in Penn Quarter. All night, our group was comparing them, and the general consensus was that Cava is the better of the two. The only thing that gave Zaytinya the edge was their fresh pita. Cava provides pita, but it definitely isn’t freshly made. However, they provide an excellent spicy dip and olives along with their pita. Pitas aside, the mezze menu is very vast for meat eaters and vegetarians…a lot larger than Zaytinya, and between the 7 of us, we thoroughly enjoyed everything we ordered. The lamb sliders are an absolute must!! You can’t really go wrong with this menu. The restaurant itself is also very trendy and dimly lit. It has outdoor seating with a rooftop lounge as well. As far as drinks go, it has excellent cocktails on the menu, and very inexpensive, decent wines. You definitely want to take a group to this restaurant, so you can try more items. Service was very attentive too, especially given how packed the restaurant was.

Café 8- This is the closest thing I’ve had to authentic Turkish food in DC, and I have been to Turkey. They even sell the spicy Turkish dip, Muhammara, which I haven’t seen on other Turkish menus in the area. It was excellent, as was the Adana kebab and Pides (turkish "calzone"). Even the chicken kebab was delicious....I'm use to dry chicen kebabs at most places. The dough they use for the Pide is very soft and tasty, and as far as I can tell, authentic. This restaurant is such a nice treat, and it really took me back to Turkey for an evening. The restaurant itself is casual, and nicely decorated. They also have two outdoor sections, one in the front, and a small garden in the back. The wine list isn’t so great, but I was fine with the offerings. I suppose it’s not for the wine connoisseurs of the world. Just stay away from the Turkish wines. The food more than made up for the lacking wine list, and it is very affordable too! This is another restaurant good for a group, so you can try everything.

Next up on Capitol Hill is Belga Cafe! Happy eating and July 4 :)

Ahi Tuna Salad

2009-06-23T10:54:00.000-04:00

Ahi Tuna is one of my favorite fish. It's very meaty, and holds up beautifully on the grill. This is the perfect meal for a hot, summer day. It's refreshing, healthy, and delicious. And doesn't it just look like summer? I like to serve it with couscous, but the dish stands up well all on it's own, making a wonderful treat for those that are low-carbing it. I'm a sucker for carbs, and don't feel complete without my daily dose, hence the couscous :) This recipe is also extremely fast and easy, so I've been preparing this almost every other week. Be sure to buy high quality fish, because the freshness and quality of your tuna will make a huge difference with this dish.

See Recipe!

Szechwan Eggplant

2009-06-15T10:02:00.003-04:00

I thought that I had Pittsburgh sports in hibernation until football season, but I was oh so wrong. I totally forgot about hockey, and had to spend this last Friday night watching the Stanley Cup finals. The Penguins made it all the way to game 7, ended up winning the cup, and made Neil a happy camper. We watched the game at the Poorhouse , which is the Pittsburgh bar of DC. I had no idea that one existed, but it was a mad house, and very entertaining. There were multiple lifesize, homemade replicas of the Stanley Cup. Pitt fans are on the verge of insanity, and they are proud of it. Anyways, I decided that I'm a fan of Sidney Crosby, and Neil was so ecstatic about my preference that he agreed to "let" me have him in my top 5. Crosby definitely keeps hockey interesting :) I got through football and hockey, and Pitt is majorly sucking at baseball, so I think I'm in the clear for a short while. None of this has anything to do with the eggplant recipe, but I just felt like venting.

If you like eggplant, you have to try this recipe. It's made with Asian eggplant which takes on incredible flavors when seared and caramelized. My mom is vegetarian, so every time we go out for Asian food, she orders the eggplant stir fry. All of us carnivores mooch off her plate. This recipe comes pretty close to what she orders, and it only takes about 10 minutes to make. It makes a delicious addition to an Asian themed meal. I don't know about you, but when I eat Asian food, I like to have variety. I made this with pad thai and red curry. Try it!

See Recipe!

Bellinis

2009-06-08T13:16:00.002-04:00

I've had some really bad imitations of bellinis in restaurants here. Most just use peach juice with champagne, which tastes awful. But, I had my first real bellini in Venice, and it was a frothy delight! Ever since then, we've been making it at home during the summer months. It's a refreshing and relaxing treat. A traditional bellini consists of pureed peaches and prosecco (sparkling wine). Make a "Bellini Bar" with different fruit purees to mix with the prosecco! It's a great idea if you're hosting a brunch, shower, etc.

See Recipe!

Caramel Sauce

2009-06-01T09:37:00.017-04:00

This past week/weekend we celebrated my birthday...I use my birthday as an excuse to get Neil to do the things that I like to do :) We started last Thursday in DC. I dragged Neil to the Penn Quarter Farmers Market. Then we, headed over to the happy hour at Vinoteca and after that made it to the happy hour at Oya. Both were a lot of fun, and great options for food and drink. Vinoteca has several glasses of wine priced at only $5. Oya does a great job on eclectic/modern sushi rolls, several of which are offered at happy hour prices. Btw, Oya's happy hour ends at 8 pm which is why we were able to make both. I don't know of many venues that have happy hour that late into the evening.

Friday night, I had a small birthday dinner with friends/family at Blue Duck Tavern and went out dancing at Tattoo Bar. It's literally my once a year outing. The last time I went out dancing in DC was my last birthday. I think Friday night was enough to last me another year :) Saturday turned out to be beautiful and sunny, so we went to some Virgina vineyards with a couple friends. We took some fun picnic food, and just took in the amazing weather. It's a beautiful drive as well this time of year. So, that's that...another year gone!

I didn't know what recipe to post today, since I'm a little drained. We got back from New Orleans recently, and I wanted to post the Muffelettas that Neil made for our winery outing, but I don't have those pictures uploaded yet :( I'll try to get it up soon.

I decided it would be a good time to post this caramel recipe. Ice cream season is here, and caramel is my favorite topping. Caramel is another one of those items that is actually really easy to make, but equally easy to royally screw up. Working with sugar can get tricky. With caramel, just when you think it's ruined, it's actually perfect. You'll understand what I mean when you try making it. This caramel is wonderful to have around to drizzle whenever you get that ice cream craving. For me, the ice cream craving is nightly these days. I try to stick with half a scoop on the weeknights though...I'm getting a tad better with self control. Sundays are double scoop day :) Sorry for the scattered post. It's hard getting back into the swing of things after such a crazy weekend! I'm gettin' old!

See Recipe!

Catfish Fingers- Po boys

2009-05-26T08:47:00.003-04:00

I spent the Memorial long weekend eating my little behind off in New Orleans. This is still one of my favorite dining destinations in the US, and it never fails us. I've been once before Katrina, and twice after. The city is as alive as ever, sprawling with tourists, and we had a blast. To get in the spirit of 'the big easy', I made some fried catfish fingers and Po Boys last week. The Po Boys were almost as good as what we had over the weekend.
For those that have never had a Po Boy, it's simplicity at it's best...a french bread sandwich with some type of meat inside. I like it best stuffed with fried seafood. I "wiki'd" the term and found this:

"The traditional versions are served hot and include fried shrimp and oysters, catfish, crawfish, etc. You may be asked if you would like your po' boy "dressed". A "dressed" po' boy has lettuce, tomato, and mayonnaise."

Instead of mayo, I made a remoulade sauce to go with the fried catfish fingers. I also used a store bought french bread, but the bread doesn't come close to that in NOLA. The crust of Louisiana French bread is very crispy, so much so that it is difficult to eat without leaving crumbs. But the interior is very light and airy. We ate our Po Boys at Acme Oyster House in the French Quarter. It's a touristy spot, but you'll find the locals there too. They put a twist on their Po Boy that includes a tabasco infused mayo dressing. We get the "Peacemaker", which is a combo of fried oysters and shrimp. I've never had so much fried food over the course of a few days:) I need some major detoxing this week! Only problem is that my bday is on Thursday, so that just means more celebrating...but, I'm not complaining.

If any of you plan to go to NOLA, feel free to contact me for additional restaurant recs.

See Recipe!

Red Velvet Cake

2009-05-18T09:11:00.014-04:00

A while ago, I mentioned that I planned to experiment with red velvet cake. It's one of my favorite cakes as of late. I haven't figured out exactly why I like red velvet so much, but I think it's the sinful red color, mild chocolate flavor, and most importantly, the icing....combined, it's the perfection in a cake. Oh, and the brown sugar cream cheese icing in this recipe is the "icing on the cake".

So, I experimented by making different variations of the cake...one using just butter, one with a combo of oil/butter, and another with shortening. I thought the one with shortening had the best overall texture, so that's the recipe I'll provide. The best flavor was yielded by using all butter, but you are sacrificing some texture. The one with combo oil/butter was a little too fluffy for my taste. Whatever method you choose, as long as you make the cream cheese icing, you're set :) There are some who don't like the cream cheese flavor in icing, but I think it makes this cake.

After I narrowed down the best recipe, I made it for Neil's graduation. He recently got his MBA from GW in December, and got to walk this past weekend (May 15). He seemed to thoroughly enjoy the final graduation cake and all the cupcakes from my "experiments".

See Recipe!

Belgian Waffles

2009-05-04T08:15:00.004-04:00

When I was packing up to move to a new house a couple years ago, I came across a waffle iron. I had no idea I even had one, or how it got there. Apparently, it was one of the few items that came with Neil when we got married. He never even used it, and I have no idea why he bought it. Maybe he thought his "future wife" would one day make him waffles :) Well, of course I put it to use. Making waffles on a Sunday morning is so much fun. It takes me back my college days at VT, when my hall mates and I went to Sunday brunch at the dining hall. We always got made to order waffles, topped with tons of whipped cream and strawberries. How I miss those days!

See Recipe!

Red Curry

2009-04-27T08:00:00.002-04:00

Here's another asian dish that I was inspired to make after returning from Bali. I'm starting out basic, and maybe I'll expand later. This is just a simple beef red curry that you can make with virtually any meat and/or vegetable. My mom bought me a new wok over christmas that came in handy with this. It allows you to saute the veggies and meat super fast. This dish is incredibly easy and very quick to make on a weeknight after work.

Hope everyone's enjoying the scorching HOT weather...I for one love it!!!

See Recipe!

Steak Au Poivre with Potatoes Gratin

2009-04-19T08:00:00.001-04:00

I love steak, but I loathe steakhouses. They are stuffy, pretentious, and just boring. Ray's the Steaks is the only steakhouse I enjoy, due largely to the laid back attitude there. I believe that good food is meant to be eaten in a fun, relaxing environment. So, I equally enjoy making steaks at home. Steak au poivre with mushrooms is my favorite and so incredibly easy. Just be careful not to overcook it, and bring the steaks to room temperature before it hits the hot skillet. Also, be sure to develop a nice char on both sides through high heat. Doing so will be the difference between a great steak and a mediocre one. Neil wanted me to point out that this charring is called "Pittsburgh Style" (his hometown), although I haven't confirmed the truth in that :)

A lot of grocery stores now sell prime grade steaks. The steak pictured is an Omaha steak that my cousin sent to us for Christmas. We were so surprised when we got a huge delivery of filet mignons, ribeyes, NY strips, burgers etc. Very cool gift!! The steaks from Omaha are very consistent, and the variety works out for us, because I like filet mignons while Neil likes ribeyes and NY strip.

Anyways, I served the filet pictured with potato gratin and creamed spinach. I posted the potato recipe, but the creamed spinach doesn't really have a recipe. I just use whatever creaming agents I have on hand. I believe for the one pictured, I had mascarpone lying around, so I creamed wilted spinach, garlic and shallots with mascarpone, milk, and parmesan. Cream cheese, heavy cream, evaporated milk, etc all work great for creamed spinach too.

Anyways, I hope you use this recipe to enjoy a fancy steak night at home.

See Steak Au Poivre Recipe!
See Potato Gratin Recipe!

Goat Cheese Tart

2009-04-12T09:06:00.002-04:00

I love tarts and I love goat cheese! I rarely ever get to make this because of Neil's strong aversion to goat cheese. It's all in his head! I've snuck in goat cheese on occasion, and he never noticed. Little by little I'm weening him in. But, he's not ready for this tart yet. Anyways, when I was asked to bring an item to my friend's party, I jumped at the opportunity. This is incredible for goat cheese lovers, and the presentation is really pretty for a spring party. Speaking of, the winter is still lingering way longer than it should be :( I had to bust out my winter gloves last week!

See Recipe!

Asian Corn Fritters

2009-03-30T09:00:00.000-04:00

Going to Bali has got me craving Asian food. It's not my favorite cuisine, but Bali has given me a fresh, new perspective. I think the exotic ingredients and the fusion of Asian cuisine there is the what made it so incredible...far superior than anything we get here. Anyways, I'm willing to start experimenting some. We had these delicious corn fritters in Bali. I was searching through my Thai cookbook when I came back, and actually found a corn fritter recipe in it. I added a few extra ingredients based on what I remember in Bali. These are an excellent appetizer. Double the recipe, because they go quick. I easily eat 3-4 without even knowing it.

See Recipe!

Muhammara Dip- Spicy Turkish Nut Dip

2009-03-23T09:10:00.008-04:00

We had a blast this past weekend with my cousins visiting from NY. The first day of Spring proved to be a beautiful beginning to a great weekend....sunshine all around, and noticeably warmer temperatures!! In celebration, we thought it would be the perfect time to fire up the grill. On Saturday evening, we treated them to the Turkish feast that we've been enjoying since our return from Turkey last July. So, I'm posting this Turkish nut dip, Muhammara, that I became obsessed with in Turkey. This recipe comes the closest to what I had there. It's great with pita wedges, and even better slathered on grilled meats. Happy Spring!!

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White Bean Bruschetta

2009-03-16T09:01:00.001-04:00

Spring was definitely in the air after returning from Bali...the days are getting longer, the clocks moved forward. However, this last weekend things took a bad turn with the nasty rain and frigid temperatures :( I'm not discouraged just yet. It looks like the weather will be improving very nicely this week. I've noticed the tulips starting to peek out in my backyard too, a true sign of beautiful days to come. The brief preview of spring had me craving bruschetta and crostinis. I don't know why my mind relates those to nice weather. I love this particular white bean bruschetta. I first had it at Po restaurant in NY, and immediately looked up Mario Batali's recipe. This is absolutely delicious, light, and very healthy too. It just screams "Spring" to me :)

See Recipe!

Bali

2009-03-04T14:27:00.035-05:00

February 2009

We spent the last two weeks in the beautiful island of Bali, Indonesia. Bali is very small in size. It's easy enough to drive around the entire coast in one day. We stayed in the areas of Kuta/Legian, Ubud and Seminyak. The Balinese culture is very rich and from my observation is defined in large part by religion. They are predominately Hindu, while Indonesia as a whole is Muslim. The Balinese practice of Hinduism is can be seen in their temple ceremonies, dance performances, and daily prayers/offerings to the Gods. Every Balinese native we met throughout our trip made a mention of their rituals and ceremonies.

Bali was the most relaxing of all of our vacations. Everything there is designed around R&R....abundance of spas, beautiful villas with private pools, and beaches. We definitely did our share of relaxing, but I can only relax so much before I get "antsy". So, everyday we did a long walk in the city, making little discoveries along the way. Shopping in Bali is endless!! Often we would end our city walks with a massage/facial at a spa. Neil got totally addicted to the spas, that we would sometimes spend part of our day going "spa shopping". Yes, there are that many, and SUPER cheap. After walking/spa, we'd go back to the villa for a dip in the pool and light reading before getting ready for dinner. Of course, dinner was the highlight of my night :) Bali has an abundance of phenomenal restaurants, catering mostly to tourist population. One interesting tidbit we found out is that the Balinese typically do not go out to dinner, nor do they have the tradition of eating at defined times during the day, or as a family. This is not indicative of Indonesia as a whole (just Bali). Several locals we spoke to said that they usually cook food in the morning, and eat that same food throughout the day whenever they feel hungry. The only times they actually make a production out of eating is during ceremonial events. Due to this, you can find virtually every type of cuisine in Bali for the tourist population. We ate everything from traditional Indonesian food to even Spanish food, often prepared by top chefs.

Of all the countries that we have visited, Neil and I both agree that the Balinese are the friendliest. We felt special at every establishment...at hotels, spas, restaurants, even taxis...they go out of their way to conversate with you and make you feel welcomed to their island. This island thrives on tourists, and only now are they finally starting to get the tourist livelihood back.

Below is the breakdown of the different areas we stayed within Bali:

KUTA (3 days)

- Kuta is one of the main areas and is only about 5 minutes from Legian. It's a bustling city with a good amount of shopping/boutiques in both Kuta and Legian. Also, this area has the most options for nightlife/clubs. Kuta beach is very popular, and Legian Beach is right nearby too. Looking back, I don't think it's necessary to stay in Kuta. It's only 15-20 minutes from Seminyak, which we enjoyed much more. So, taking a taxi to Kuta for a day is more than enough.

Accomodations:

- We stayed at Villa De Daun. Our villa had a private pool and full kitchen. Minibar is complimentary. The decor of the villa was very simplistic, modern, and very clean. Breakfast served in the villa every morning. We definitely recommend this place, and it is walking distance to everything. Even though it's in the heart of the city, the villa provided complete privacy. We also got an amazing complimentary welcome "foot massage" in their spa.

Eating:

- We did lunches along Legain Beach. We enjoyed eating at Lanai, that had a great rooftop and veiw of the beach.

- We had dinner one night in Jimbaran Bay (about 20 minutes from Kuta). There are an abundance of fresh seafood restaurants along the bay, all having a gorgeous view of the sunset. We ended up at restaurant "AMC", but all along the bay appear to be the same.

- We also did dinner at Ku De Ta. This is actually located in Seminyak. Like I mentioned before, the cities are all very close by. Ku De Ta is one of the more upscale/ritzy restaurants. The menu is good, but it's a lot pricier than other even better restaurants in Bali. I don't recommend this for dinner. However, it's great for drinks and catching the sunset at Seminyak beach. We did this while in Seminyak, and the scene was really cool, and the sunset, breathtaking.

UBUD (2 days)

- Ubud, located about 45 minutes from Kuta, is known as Bali's centre for arts, dance, and music. This is where you would come to by art, fabrics, and wood carvings. There's a huge outdoor market for shopping, which is great for gifts to take home. Ubud is a very quaint town, and very different from the bustling of Kuta and ritz of Seminyak. It has a very strong character, and draws in those individual that are active in art, nature, anthropology, environmentalism, etc. You'll find a vast difference in the tourists that exist in Ubud versus the other cities. One local told us that many writers come to write their books in the environment that Ubud offers. Also, Ubud is very culturally scenic, with it's rice paddies, small villages, arts/craft communities, and temples.

We spent one day taking a bike tour along many villages near Ubud. I highly recommend doing a bike tour, as you will be able to see amazing views of the picturesque rice paddies along the way. Some of the views were breathtaking. Also, our tour guide provided us with so much information on the culture of Bali. During the bike tour, we also got to visit a coffee plantation. There, they have this animal called a Luwak, known as the "coffee cat". We were told that this cat serves the purpose of eating the coffee beans and then the droppings are used to make the actual coffee. The coffee itself is very expensive. Check out this website: http://www.animalcoffee.com/

We also spent at day at the Sacred Monkey Forest in Ubud. It is a small nature preservation having lush surroundings, a temple, and hundreds of monkeys (Balinese macaques). The monkeys are very tolerant of people, but you have to be careful around them. We were allowed to feed them, which was a blast but a little scary. One of the monkeys patted my behind and another even jumped on my head!!!

Accomodations:

- We stated at the Greenfield Bungalows. This wasn't as lush as where we stayed in Kuta or Seminyak, but it complimented the overall feel of Ubud. The bungalow was decorated in traditional Indonesian style, with traditional wood carvings and furniture throughout. Our deck overlooked rice paddies. The environment was very serene...again, very different from the other two cities. Breakfast in the villa is complimentary.

Eating:

- We enjoyed eating lunch at Tutmak Cafe in Ubud. The cafe had a continental menu, and was packing with a lot of interesting people. I noticed that a lot of "ex-pats" frequented this spot

- For dinners we went to Nomad and Cafe Wayan. Nomad did a modern take on Indonesian cuisine. It was quite good. If you go, the Indonesian Beef Kebab is mind blowing...everything else was just good. Cafe Wayan serves traditional Indonesian fare. The setting at the restaurant is gorgeous. The tables are situated in a beautifully lit, lush garden. There are some low tables too where you sit on pillows to eat. Traditional Indonesian food is typically served on a big plate with small offerings of different items all in little banana leaf bowls. The overall look is very pleasing, as is the variety. We enjoyed trying this, but we didn't love the traditional Indonesian. We found that we enjoy the "fusion" take that a lot of other restaurants did (i.e. mixing Thai, Indian, Indonesian cuisines)

SEMINYAK (5 days)

Seminyak is considered the swanky/ritzy city of Bali. You will find some of the best villas, spas, restaurants, and shopping in this area. All are in abudance! We enjoyed Seminyak the most of the 3 cities, so I'm glad we spent most of our time here. This is where we did most of our spa visits. We enjoyed the Bodyworks spa there, but you can't go wrong with many of the spas there. Just do your research and check out the rooms before reserving it. We ( I mean "I") did a lot of shopping here too! There are dress boutiques galore! We enjoyed eating here the most also :)

Accomodations:

- We stated at the Villa Kubu. This was even more beautiful than the villa in Kuta. Again, it was modern decor villa with a living room, full kitchen, eating area, bedroom, private pool, and a beautiful outdoor bathroom. Had it not been for all the spas/shopping in Villa Kubu, I could have hung out in the villa all day. Breakfast is cooked and served in the villa too!

Drinks/Afterhours:

- Seminyak has a lot of great restaurants along the beach where you can go for drinks and catch the sunset. Ku De Ta and La Luciola are both very popular for sunset drinks.

- After hours, people gravitate to the bars at Hu'u bar, Gado Gado, and the Living Room. JL. Diana Pura Street (aka "Drink Street") is also a popular street for bars.

- There are also some afterhours bars along Seminyak beach.

Eating:

- We did our lunches on the go. We enjoyed the Junction (for fresh/healthy food and drink), the Corner (freshly made sandwiches), and Lanai for beach views. We also frequented Bali Deli, which is their version of a Whole Foods/Balduccis. You can find virtually everything there. Also, you can do your shopping here if you wish to cook in your villa.

- Dinner in Seminyak is truly an experience. The options are endless as is the cuisine! Being in Bali, I tried to stick mostly to Asian cuisine. There are excellent Italian restaurants too (Ultimo and Trattoria are popular), but I didn't bother. Our favorite restaurant was Sarong, specializing in Asian fusion cuisine. The restaurant itself is absolutely stunning, and the food was so delicious, and very reasonably priced. They serve dishes like red Indonesian matarbak with paneer and chutney, red curry duck, southern indian fish curry, tandoori chicken, etc. We loved it so much that we went there twice. Ask them to make your food spicy if you prefer. We also enjoyed Antique restaurant, specializing in modern Indonesian. The curry dishes there were excellent, and very affordable. We deviated from Asian one night and tried La Sal for Spanish tapas...another great find in a fabulous, upscale setting. Our last night, we went to Chandi restaurant for modern Indonesian food. The chef there is a former chef of Nobu. The food was excellent, and again cheap. The black pepper crab dumplings are to die for!! There are so many other restaurants we would have liked to go to but did not have the time. We found a lot of our information on restaurants from Tripadvisor.com. The following tripadvisor contributors were extremely helpful: jade_du and BrigidE.

I thoroughly enjoyed Bali. It's an island rich of beauty and culture, and I'm fortunate to have had the opportunity to experience it. I hope that I've convinced someone out there to take a trip to Bali. If I can handle the flight time, literally anyone can.

Pork Tenderloin with Port Wine Fig Sauce

2009-02-17T08:03:00.002-05:00

I hope everyone had a Happy Valentines and got to enjoy a long weekend! I did :) I should have posted this recipe last week since it would have been the perfect Valentine at home meal. But, you don't need an occasion for this one. It's simple enough to make on a weeknight, while being oh so "gourmet".

I made it with bacon wrapped pork tenderloin, but the port-fig sauce would be even better with duck breast. I had trouble finding duck breast that day, and didn't feel like buying the whole duckling. The pork was a great substitute and a hell of a lot more economical.

Anyways, I absolutely love fig (and port), and it's the sauce that makes this dish so delicious. I served it with balsamic glazed cippoline onions and creamy polenta. Hope you try this one!

See Recipe!

Fluffy Chocolate Chip Pancakes

2009-02-08T08:29:00.000-05:00

Looking through my posts over the last year, I realized that I haven't posted many recipes for breakfast. So, I'm posting the pancakes that I now make almost every Sunday morning. Growing up, it was always my job to make pancakes for my younger sister and brother on the weekends. Back then, I made them using Bisquick...yes, Bisquick of all things! I got pretty sick of it over the years, and I swore off pancakes for a while after moving out. By "a while", I mean that it wasn't until last year that I even thought about making pancakes again. But, this time I attempted it sans Bisquick, and realized that it's just as simple to make from scratch, and the end product is exponentially better. Pancakes are officially back in my life :) This recipe always come out light and fluffy, the way pancakes should be. It also uses orange zest and chocolate chips as a delicious twist. Sometimes, I use lemon zest and blueberries during berry season. If you haven't already noticed, I love adding zest to many recipes. It's this subtle ingredient that makes so many dishes shine.

See Recipe!

Creamy Roasted Vegetable Pasta

2009-02-02T08:00:00.002-05:00

What a night!!! We ended up going to a friend's super bowl party, and Neil handled it just fine :) He found his spot on the couch and barely moved all night. I didn't watch much of the game, and spent most of the time eating. But, I did catch the last 5 minutes, which were incredibly intense. I really thought it was over for the Steelers, and I'd end up having to take home a zombie. The final play was a godsend! I think the whole block heard Neil when Pitt finally scored the winning touchdown. He's on top of the world, and I'm just happy that this will be a good week :) So, that's that...I will no longer be writing about football in the near future. It's finally over!

Now, on to the reason for this blog...this roasted vegetable pasta is one of my favorite weeknight meals. I usually make it on a Monday or Tuesday and it lasts throughout the most of the week. I've never been one for leftovers, but this is one of the few dishes that I think tastes even better the next day. The recipe as I posted is vegetarian, but sometimes I add cooked italian sausage to it. This is definitely one where you can experiment to your own tastes. Play around with the vegetables, types of cheese, etc.

See Recipe!

Cookies n Cream Cheesecake

2009-01-25T13:14:00.006-05:00

This weekend has been non-stop stuffing my face. My brother and Neil share the same birthday, January 24th. We kicked it off Friday night when Neil and I tried out the new restaurant, Art & Soul in DC . It's a beautiful restaurant with some promising southern inspired dishes. The fried oyster "hoe cake" is awesome! Saturday night, we had an outing with my family for both birthdays at Tandoori Nights...another eye pleasing restaurant with pretty solid Indian cuisine. I made the birthday cake, which was a lemon pound cake with raspberry mousse filling. That's my little brother's favorite combination. Neil wasn't thrilled with that "fruity" combo, and after enough pouting, I made him chocolate mousse. We even stuck a candle on it for him. Tonight (Sunday), we're going out to celebrate yet again with Neil's mom...venue TBD. I'm so incredibly stuffed! This morning I made Belgian waffles, per Neil's birthday request. Seriously, this is just insane! We're off to Bali soon for our next vacation, so I really need to get myself in check.

I'll post those aforementioned recipes eventually. Today's cheesecake recipe is one that I made for the super bowl last year. I hosted since the Steelers weren't playing, of course :) This is the creamiest, most decadent cheesecake I've ever had. It's extremely rich and heavy, so make it for a crowd or you'll end up eating it all on your own! Trust me, all my self control was lost when this hit my tongue. My internal dialogue kept telling me that "another tiny sliver won't hurt". Tiny slivers add up, and it most definitely hurt!!! I'll never learn to follow what I preach :) Anyways, this is for you, Neil...Happy Birthday and Go Steelers!!!!!!!!!!!!

See Recipe!

Stromboli

2009-01-12T12:48:00.020-05:00

I know I should be writing about Inauguration day, but the media is doing plenty of that. So, on to the next big event....the Super Bowl is only a couple weeks away now! Very stressful time for the hubby, as the Steelers beat the Ravens on Sunday night and our now playing in the Super Bowl. I'm definitely NOT hosting anything this year. Neil doesn't want distractions. I wouldn't be surprised if he watches it in our basement in complete solitude...you know so he can "concentrate".

I'm sure many of you "normal" fans that realize you aren't actually playing the game, and simply enjoy this festive tradition will be hosting. Need help with game food? Well, try this Stromboli recipe that will definitely satisfy a group of hungry fans. Consisting of Italian meats, cheese, and bread, I think it's the perfect game food. It's gourmet enough for the females because of the ingredients, while still being manly for the men. Also, no forks/knives required.

Btw, don't forget about the spicy wings I posted a while back. These are a must for any football party! So, I'll end on a quick note for my sanity.... "Here we go Steelers....Here we go !!!"

Here's the vegetarian version of the stromboli

See Recipe!

Potato Crusted Rockfish over Mushroom Risotto

2009-01-12T07:42:00.004-05:00

With the recent economic conditions, we've been eating more gourmet at home. Creamy mushroom risotto topped with rockfish in a crispy potato crust...absolutely delicous. Enough said! You'll need a mandolin for the potato crust. And remember to save any leftover risotto for arancini!

See Potato Crusted Rockfish Recipe!
See Mushroom Risotto Recipe!

Bread Pudding w/ White Chocolate Creme Anglaise

2009-01-04T10:11:00.000-05:00

Happy New Year!! I hope everyone enjoyed themselves, eating and drinking to your hearts desire :) I know I did! The holidays flew by so fast. We spent Christmas with family in sunny Orlando and then rung in the New Year at Zaytinya in DC. I usually don't like to go out to dinner for New Years, for the obvious reasons, but Zaytinya did it perfectly. They offered their entire menu, and EVERYTHING was unlimited. We got to try so many mezzes that we normally wouldn't have ordered, and the quality of food and service was right on target.

Anyways, I'm nowhere near ending this eating frenzy. Yes, I know that most people go on rigorous diets at the turn of the year, but that's never been my thing. They don't work. Just eat in moderation, people! Plus it's still winter, and I need food to warm and comfort me. So, that brings me to my next recipe. This bread pudding with strawberry preserves and white chocolate creme anglaise will provide pure comfort for the even colder months ahead. Enjoy, and don't give up indulging in 2009!

See Recipe!

Pecan Pie

2008-12-22T08:00:00.008-05:00

Happy Holidays and happy eating!! Pecan pie is one of the easiest holiday desserts to make, yet it's also the easiest to ruin. I remember my first pecan pie...the recipe had minimal ingredients that were just mixed together and thrown into a pie crust. I thought there was no way I could ruin it. Well, it was a runny mess of goop. I ended up attempting 3 different pies into the late late night, and none turned out right! I learned from my mistakes and came up with some true tips along the way. Pecan pie requires more care and patience than what you may have read in the majority of recipes out there. I haven't ruined a single pie since, so I hope these tips posted in the recipe work out the same for you.

I made my own crust, but a store bought crust works out fine for this. Also, many swear by certain syrups for making pecan pie. I'm partial to Lyle's golden syrup, but if you can get your hands on some sugar syrup from New Orleans, go for it. If you can't find either, corn syrup is acceptable.

See Pecan Pie Recipe!

See Pie Crust Recipe!

Holiday Sugar Cookies

2008-12-15T08:22:00.008-05:00

The holidays are near and that means celebrating and indulging in holiday treats. I love spending a day making loads of festive holiday cookies. I haven't always been a fan of sugar cookies in the past. Some are too buttery, too sweet, too crunchy, or too dense. My aunt, and head chef of my family gave me the recipe that I'm posting. These are hands down, the best I've ever had. They aren't overly sweet, and have a really nice soft texture. The addition of lemon zest also gives them a nice twist. The first time I made these, I didn't have any cutouts, so I used the top of my Pam spray can to cut the cookies. Neil was thoughtful enough to surprise me with some cookie cutters as a stocking stuffer that year :) I use the same base recipe to make raspberry thumbprints as well. You'll feel so warm inside making these on a cold winter day. I hope you try these to kick start your holiday indulging!

See Recipe!

Tilapia w/ Lemon Butter Caper Sauce

2008-12-08T08:55:00.001-05:00

Here's another easy weeknight recipe for those of you that need to unwind before the holiday food frenzy starts up again. This takes no time to make at all, and you feel good eating it :) It's light, fresh, and simple. I served it with breaded zucchini and cauliflower mash. The zucchini is equally simple to make. I dip sliced zucchini in egg and then coat with a mixture of panko crumbs, parmesan, herbs, salt/pepper. Then I bake them until golden. The cauliflower mash is made by steaming cauliflower florets and then pureeing with whatever you have on hand (i.e., garlic, buttermilk, cream, sour cream, cheese, herbs, etc. )

See Recipe!

Braised Chicken with Apples

2008-12-01T10:23:00.015-05:00

So, I guess it's back to work and life today :( I just got back late last night from spending a wonderful Thanksgiving with family in NY. The city is already gorgeous and decked out for the holiday season. Most of us spent the days following Thanksgiving walking around the city enjoying the beautiful holiday markets, spiked cider, mulled wine, and more food :) Neil spent it watching football of course. Only he would find a Hokie bar in the middle of NY city!

Thanksgiving is my absolute favorite holiday, and this year was no exception. We stuffed ourselves beyond belief till the very end of the weekend. The insane amount of food we make every year just gets more and more out of hand. My family has way too many phenomenal cooks in the kitchen :) I can't even begin to list off our Thanksgiving menu without being disgusted with how much I consumed. I'm sure all of you would like to forget that as well! So, instead of posting the pies I made for Thanksgiving, I figured that a simple seasonal recipe is more suitable. It's one that's easy enough to whip up on a weeknight after work and warms the heart to keep that holiday spirit going strong.

See Recipe!

Black & White Birthday Cake

2008-11-24T08:30:00.001-05:00

My dad's 60th birthday just passed a few weeks ago! I can't believe how fast time flies. He turned 60 this year and I turned 30...ugh!!!! Anyways, we decided against throwing a party, b/c parties start and end before you know it. I wanted to give him something more memorable. So, my sister and I bought him a trip to Vegas! He'll be going with my mom later in the year. We still had a small celebration for his actual 60th. We went out to eat Turkish at Kazan's in Mclean, and came back to my place for some cake and a movie:) Neil spent a lot of time installing an awesome projector in our basement. Movie nights are the best down there, and it was so nice to be able to share it with my family. We don't have enough time together like that anymore :(

Here's a pic I took of them. From the left, Neil, bro in law, sis, bro, Mom, and Dad. Dad's cheesin' big time!

Back to the cake...I hadn't made a cake in such a long time, so this was the perfect opportunity, and I wanted to find the perfect birthday cake. I ran across this Black & White Cake on the Smitten Kitchen blog. I had so much fun making this, so I think another excuse to bake a cake is right around the corner!

The recipe calls butter cake having a dark chocolate cream filling alternated with white chocolate cream. I had to make some modifications. Half my family likes dark chocolate, and the other half only likes milk. So, I made the dark chocolate cream a little "milkier" than the recipe calls for. The cream is actually just a decadent chocolate pudding, and Neil was definitely eating it as such :) If you don't want to attempt the cake, please at least try the pudding part. We were licking it out of the bowl!! The cake turned out beautiful, and both creams were delicious. However, I wasn't that thrilled with the actual butter cake layers. It was a little dry for my taste. I'll be sticking to my normal, moister butter cake the next time I make this. Btw, I apologize for the lack of quality in the pictures. I'm a terrible photographer, and my camera is super old. The pictures just don't do the cake justice!

See Recipe!

Savory Holiday Tart

2008-11-16T09:00:00.002-05:00

Last November, I had the most delicious savory winter tart at a Farmer's market in London on Portobello Road. It's that time of year again, and I wish I was in London right now. Not a possibility, so the next best thing is to try recreating that tart. I can't remember the exact ingredients of the tart I had in London, but I recall it having winter root vegetables and a delicious crust. Since I had Veteran's day off last week, I used the time to experiment with making this tart and a flaky crust from scratch. I was very proud of the end product, and it did take me back to that day in London. Neil was scared to try it at first when I told him that it had parsnips and turnips in it, but he ended up finishing almost half the tart! This recipe is definitely a keeper and a perfect addition to a holiday gathering. I'm trying to get my cousin go to make this recipe for our Thanksgiving this year. I would, but I've been tasked with desserts :)

See Savory Holiday Tart Recipe!
See Pate Brisee (flaky tart crust) Recipe!

Chipotle Mac & Cheese

2008-11-10T08:01:00.004-05:00

Macaroni & cheese has always been a huge weakness of mine. I was reading the dcfoodies blog one day, and folks were posting their favorite mac & cheese recipes. Until now, I swore by my recipe consisting of a blend of brie, gruyere, fontina, and parmesan. But, I came across this one and had to try it…chipotle peppers, cheese, and pasta w/ garlic bread crumbs. I made this for Neil to take to one of his Vtech tailgates, and also for our beer can chicken night . It was devoured! Adjust the cheeses, spice level, and fat (cream vs. milk) to your own liking. I like a blend of pepper jack and sharp white cheddar. I also like to make the bread topping using panko bread crumbs versus regular. The difference in crunch factor is huge. Whatever you do, you can’t go wrong with this one.
See Recipe!

Pumpkin Cookies

2008-11-03T08:26:00.009-05:00

It's that time of year, and I'm craving everything pumpkin. My pumpkin obsessions lasts through the winter holidays after which I’m totally pumpkin’d out…I’ll never learn the concept of “moderation”. Lately, I've been popping candy corn at work like it’s popcorn, and go home with the worst stomach ache…moderation! Anyways, since the pumpkin kick is strong for now, I planned to make pumpkin cookies last weekend. Well, to my shock, both Harris Teeter and Safeway were completely out of pumpkin puree. What’s up with that? Every year, grocery stores are completely “in your face” stocked w/ pumpkin cans. Has anyone had this issue? Well, I didn’t get my pumpkin cookie fix, so I went to William Sonoma and bought some pumpkin butter as a temporary fix. I’ll make their pumpkin bars with it. But, I’ll be baking these cookies as soon as I get my hands on some pumpkin. Luckily, I had some pictures of the cookies I made last year. These are delicious! They are very soft and almost scone like in texture, and guaranteed to satisfy the craving. Hopefully you have better luck with pumpkin!

See Recipe!

Apple Tart

2008-10-27T08:34:00.004-04:00

It’s gotten considerably colder this last week. The air is very crisp with a different chill. I have no choice but to just start embracing it. The only way I know how is through food…thank god for that! Colder weather makes be crave food like chili, butternut squash, pumpkin, braised meats, casseroles, hearty stews, and of course apple pies! The traditional apple pie can be a little time consuming, so I prefer to make the much easier apple tart. The ingredients are incredibly simple. All you really need are apples, cinnamon, sugar, and a crust. I make my own crust, but store bought dough will work just fine if you don’t have the time. Serve it warm with ice cream…although it’s also great on its own.

See Apple Tart Recipe!
See Pie Crust (Pate Sablee Sucree) Recipe!

Brined Beer Can Chicken w/ Aji Verde Sauce

2008-10-20T08:30:00.003-04:00

Columbus Day weekend was one of the most gorgeous weekends ever. It was sunny and in the high 70s throughout. Neil and I decided to take advantage of the weather and grill out. Lately, we’ve been super obsessed with roasted chicken. This craze started with the roasted chicken at Palena Café in DC, which hands down is the best I’ve ever had. We’ve been on a big chicken kick this past summer…frequenting Peruvian places for their delicious chickens, and ordering roasted chicken any time it appears on a menu. So, it was settled…we decided to make a chicken.

Before I go any further, let me point out that Neil prepped and cooked this chicken. For once, I was his “little helper”. I could get use to this :)

After taking advice from various food blogs, we decided to brine our chicken overnight and then use the “beer can” method to grill it. Brining is a whole new exciting world. I never knew that this was the key to juicy chicken. But, be careful not to overbrine your meat or it may result in a “rubbery” and salty chicken. I’d say 12 hours max is good. At a minimum, brine consists of water and salt. Marinating chicken in this mixture before you cook adds incredible flavor and tenderness. The subtle saltiness literally goes all the way to the bone of the chicken. Now to the beer can part. Honestly, I don’t know why this method works so well to cook chicken, but we’re sold. Apparently, when you sit your chicken’s “butt” on top of the open beer can, and cook, it causes the liquid to boil and infuse the chicken with wonderful flavor. It looks absolutely ridiculous, but I can’t argue, because our chicken was phenomenal…juicy, tender, flavorful, and succulent!

So, the steps are pretty easy…
1. Brine your chicken overnight or at least 8 hours
2. Rub it with your favorite dry rub
3. Cook (grill, oven, or roaster) your chicken as it sits on top of an open beer can. The grilling part can be tricky, and is explained by Neil in the recipe.

We also rubbed our chicken with roasted garlic butter before applying the dry rub. We didn’t think this was necessary in the end because it made it difficult for the dry rub to adhere to the chicken. We’re gonna nix the butter next time.

As I mentioned previously, we’ve been frequenting a lot of Peruvian chicken joints lately, and love the “aji verde” sauce that comes with their chicken. We found a recipe that comes pretty close to the sauce without the need for authentic, inaccessible ingredients. So, we served the chicken with the pseudo aji sauce, chipotle mac & cheese, red skin mashed potatoes, and grilled asparagus. This was the perfect outdoor feast to take advantage of the perfect weather!

See Brined Beer Can Chicken Recipe!
See Aji Verde Sauce Recipe!

Chicken Marsala

2008-10-13T08:00:00.008-04:00

Dinner is by far my favorite part of the day. More than half my daily thoughts revolve around “what’s for dinner?” No joke! I can’t remember when I last went without dinner…I don’t think I ever have actually. I’m guaranteed to have a rude awakening once a baby is in the picture!! But, for now, it’s my time to unwind and nothing helps me unwind more than ending a day with delicious, comforting food. Marsala has been one of my go to meals when I’m out of creative ideas for an evening dinner. I’d like to be able to whip up something new and exciting during the work week, but it’s just not practical. I’ve called upon this Marsala recipe to save the day many times, and it never fails me. It’s a warm, comforting dinner that’s ideal for the colder months to come. It’s also the perfect remedy to lift my spirits and put aside my daily frustrations.

See Recipe!

Creme Brulee

2008-10-06T08:00:00.000-04:00

Crème brulee (French for “burnt sugar”) is one of my favorite desserts. Before I started baking, I thought that this was a dessert only reserved for restaurants and I could never attempt it home. I was completely wrong, as I discovered that it’s so much easier than any cake or mousse that I’ve ever made. In fact, it was so easy that at one point I was making this every weekend. That’s the excited little kid in me, and I’ve settled down now.

This dessert consists of a rich custard base topped with a layer of hard caramel. The caramel is created by burning the sugar with a blow torch. The custard is traditionally flavored with vanilla, but you can enhance it with other flavors. Sometimes I add grand marnier and orange zest. Pistachio paste gives a very unique flavor too. Or try infusing it with tea or coffee!

The only tricky part of crème brulee is testing for doneness. You want a perfect creamy and silky consistency without it being runny. The best test for doneness is the “jiggle” test. As the custards cook, reach into the oven and gently shake one with tongs or an oven mitt. It’s perfect when the edges are set but the inner custard jiggles slightly. You want to be careful not to cook them past this point or you will end up with a pasty consistency.

Crème brulee can be made in advance, but you shouldn’t caramelize the sugar until you are ready to serve. I’d say 30 minutes max…any longer and the hardened sugar will start softening. The contrast between the hard, bitter sugar and creamy, sweet custard defines this dessert. Serve it with a glass of moscato for the perfect compliment.

See Recipe!

Spicy Chicken Wings

2008-09-29T09:12:00.000-04:00

So, now that summer’s over, football season is taking over our lives! I dread this time of year. Everything in Neil’s schedule revolves around football. We both went to Virginia Tech, and he’s had Hokie season tickets ever since 1999, which means random wknd trips to Blacksburg, VA. Fantasy football leagues also cut into his time…so much research, you’d think he was writing a paper. But, more importantly, he was born and raised in Pittsburgh, so the Steelers are his first love. I suppose I’m a close second. Personally, I think Steelers fans are probably the most insane of the bunch. Have you noticed that any sporting event you go to, be it baseball, hockey, etc, you’ll spot a random Joe wearing a Steeler’s jersey? Anyways, this is an obsession that I’ll never really understand, so I’ve just learned to accept it. In fact, I have to root for the Steeler’s too, b/c the crappy mood he’s in after a loss is annoying as hell. At least he doesn’t have season tickets to the Steelers!! He’s been on the waiting list for 15 years now….he even put me on the waiting list! But, year after a year, just another rejection letter :) Better luck next year!

The only thing I like about football season is the FOOD! Wings, pizza, burgers, nachos, brats etc…I absolutely love game food! And I absolutely love these spicy sriracha wings, invented by chef Michael Symon. You might remember him from The Next Iron Chef. His recipe is absolutely phenomenal. The main ingredient is the spicy chili-garlic sriracha sauce which you will find on any table in your local Asian restaurant. His unique take on chicken wings packs a lot of heat, tang, and sweetness all in one. Anyone we serve this to has raved about the sauce. This is a must try for a tailgate or on game night. We’re totally hooked!

See Recipe!

Goat Cheese Tart with Basil/Chive Crust

2008-09-16T09:20:00.006-04:00

If I haven’t mentioned it enough already on this blog, let me reiterate that goat cheese is my absolute favorite cheese! I love the tang and depth of the cheese. Some are obviously stronger in flavor than others. Neil won’t go near it, so I’ve had to stop making any goat cheese dishes for us. I made this goat cheese tart for a friend’s party. You have to like goat cheese in order to enjoy this tart. I absolutely loved it and could have devoured the whole thing myself. Neil on the other hand almost had a gag reflex after trying it. I seriously think that it’s psychological with him, and little by little I’ll make him a goat cheese lover too. Anyways, paired with a crisp arugula salad, and a glass of wine, this tart makes for a wonderful dinner. If you are one of the “haters”, then try using a different cheese in this tart, because the basil /chive crust is great!

Btw, I found an interesting little tidbit about goat cheese on-line that I wasn’t aware of:

“Goat cheese is less calorie dense then cheeses made from milk from cows or sheep. Fats in goat's milk and cheese are easier to process in the digestive system, therefore some individuals who can not have other milk products, might be able to have goat's milk and cheese”

As if I needed a reason :)

See Recipe!

Fruit Bavarian Cake

2008-09-15T08:58:00.002-04:00

Fruit Bavarian was probably my favorite cake growing up, and seems to be a favorite amongst many households. It seemed to be at every party that my parents took me to. Now it’s the cake I make when requested a dessert for a summer party. It’s a very light tasting cake consisting of sponge cake, bavarian cream, fresh fruit, and a whipped topping. Yes, I’m painfully aware that summer is officially over, but I couldn’t help it. My mind is still on summer, and I’m trying to enjoy every last bit of warm weather. Btw, it's still pretty hot out. And I think you can still snag some berries to decorate this cake. I posted a couple pictures of different times I made the cake…just slight variations on the décor.

Traditionally this cake is made with a somewhat labor intensive bavarian cream filling. It requires a crème anglaise base and a lot of patience. Lately I’ve been cheating and just make a pastry cream that I lighten with whipped cream….very close to the original! I’m including the recipe for the lightened pastry cream, as this has been my method in place of bavarian cream. Let me know if you’d like the bavarian cream recipe as well, and I’ll send it your way!

See Recipe!

Tres Leches

2008-09-08T08:45:00.004-04:00

Tres Leches or “3-Milk Cake” is what I served on fish taco night. I wanted a Mexican themed dessert. I thought of making churros or sopapillas, but both desserts require on the spot preparation and consumption. I wanted to enjoy the evening...not to mention I down quite a bit of sangria on mexican nights, so making dessert after that is probably not a good idea. I needed something that could be made in advance and taste just as good, if not better when finally served. Tres Leches is literally a sponge cake that’s soaked with 3 milks (and a little "splash" of liquor :) The more time it sits, the more it absorbs. It sounds a little weird but tastes great…not too sweet, extremely moist, and very light tasting. It’s a welcomed change from the typical.

See Recipe!

Fish Tacos

2008-09-01T10:54:00.004-04:00

Since this post, I've done some more experimenting and I have the following additional tips for even crispier fish tacos:
- Everything should be ICE COLD. Your beer should be cold, and set your bowl of batter over an ice bath.
- Do not make batter ahead of time.
- Use Rice flour instead of All Purpose Flour. Even Cake or Pastry flour work better than All Purpose. The measurement is the same.
- If you prefer All Purpose Flour, don't overmix or it will develop glutens, making a softer/less crispy coating once fried. Also add a little baking powder.
- Fold in an egg white beaten to stiff peaks into the batter right before coating the fish.
- Heat oil to 20 degrees higher than normal temperature- about 375 degrees. Otherwise the ice cold batter will cool down the oil too much.

Well, it's Labor Day...I have mixed emotions on this day, b/c all media marks it as the "official end of summer." How so? It's still hot out! People can still grill, picnic, and simply enjoy the outdoors. There's no need to make such a proclomation and ruin my happy summer mood. Summer's not over for me yet, and my serotonin is still going strong. I plan to make the best of the warm weather that's here to stay for a while. And dare I say it, maybe even wear white shoes!

Enough venting, and on to my next "summertime eat"...fish tacos! Good fish tacos are hard to come by here. East coast Mexican has been overdone and over-run by the “tex-mex”. I do enjoy tex-mex, but I crave the Mexican that I had in Cabo. Real Mexican food should be simple and fish tacos exemplify simplicity at its best, consisting of a tortilla, lightly fried fish, zesty sauce, and a fresh, crunchy cabbage garnish. The textures and flavor is awesome, and it totally hits the spot on a hot day. The only ones I like in this area are served at Guajillo, but they don’t hold a candle to the ones that I’ve had in Mexico. When we were in Los Cabos, fish tacos were a daily ritual, and now a summer ritual at our home on the east coast.

I played around with different recipes after returning from Cabo. Every recipe had a different take on the batter, some having egg/milk, others having beer. The batters w/ egg or milk were a little too heavy and didn’t result in a crispy coating. I found that the crispiest fish came from a simple batter of equal parts beer and flour. The base of this recipe was given to me by my foodie and chef in training coworker. If you have had real fish tacos, I really think you’ll love this recipe. Also, they are extremely inexpensive to make for a crowd!

The picture above also has a carnitas taco sitting alongside the fish taco. I happened to stumble upon readymade carnitas at Trader Joes that day, so tried it. All I added to the carnitas was some sautéed onions, cumin, and a little bit of chipotle in adobo. They were super tasty, and I love having variety on my plate! Neil thinks I’m a freak of nature, because I have a strict methodology to cleaning any varietal plate. I take a bite of the fish taco, some rice/beans, sip my drink, then a bite of the carnitas taco, some rice/beans, sip my drink…. and then do it all over again :) Neil on the other hand will eat his entire fish taco first, then the carnitas tacos, and the rice/beans last. This drives me absolutely nuts!!! Where's the logic in that !?!?!

Anyways, I also made fresh corn tortillas for the tacos. Enjoy!

See Fish Taco Recipe!
See Corn Tortilla Recipe!

Fresh Basil & Chive Pasta w/ Tomato Sauce

2008-08-14T13:52:00.020-04:00

Neil bought me a pasta rolling attachment for my kitchenaide mixture a couple years ago. It was actually a gift for finally completing my financial certification. I have to admit, at first I was a little annoyed by the “gift”….I mean, isn’t it more of a gift for him? Does he expect me to make him fresh pasta on top of all the other home cooked meals I make him? Why not buy me jewelry or a designer bag? Well, Neil knew what he was doing, and he wasn’t being selfish. Any gift at all is a kind gesture, which I lost sight of. Also, he knew how much joy this would bring me. As time would tell, I became obsessed with this gadget and have been playing with it ever since….and yes, I did thank him for it :)

I often dedicate an entire day to making loads of fresh pasta and ravioli. It’s fun, relaxing, and therapeutic. It takes a while to get the hang of it, but once you do, it’s like second nature. It’s also peak tomato season, so it’s the perfect time to show off fresh pasta with a light, refreshing, uncooked tomato sauce. Recently, I made a basil/chive pasta and dressed it with a fresh tomato sauce recipe that I’ve been using for years. Neil calls it “Summer Pasta”, and rightfully so, because it’s a summertime favorite in our house. Hmm…part of me still thinks that this gift wasn’t completely selfless :)

See Fresh Basil & Chive Pasta Recipe!
See Summer Tomato Sauce Recipe!

Chocolate Cupcakes w/ White Chocolate Icing

2008-08-14T12:12:00.008-04:00

It’s been a while since I posted something sweet. Nothing’s sweeter than a cupcake! My mom use to send a huge box full of cupcakes to school for our bdays. It’s sad to think that homemade treats aren’t even allowed in most schools these days! I remember one scorching hot May bday on which the icing on the cupcakes she sent had all melted. I was so concerned that nobody in my 3rd grade class would eat them and my bday would be ruined (yes, I can be a bit of a drama queen). But, they ended up tasting way better that way…all gooey due to the melting, moist, and yum. The cupcakes were a hit and so was I for day…but soon back to loser status :) We grew older, and somewhere along the way my mom stopped making cupcakes, and I went on to making cakes.

I’ve been getting a tired of baking cakes lately. Cupcakes are just more fun, and nothing is more nostalgic. They are also way cuter than a cake, and if you haven’t noticed, oh so trendier. So, I tried to convert some of my cake recipes to cupcakes, w/ little success. As whole cakes, the recipes were fine, but didn’t double as cupcakes. They didn’t have the soft, moist texture that a cupcake should. Some were too dense, while others were dry and flaky. I almost gave up and bought a box mix (which btw, are also great), but I held out. I did some more trial and error, and found a chocolate cake recipe that used mayo instead of eggs/butter/oil. Believe me, this recipe makes the perfect chocolate cupcake. Perfect texture and taste. Don’t get turned off by the mayo. Give it a chance! I made a creamy white chocolate icing to go on top.

This time I returned the favor and gave some to my mom to take to work. I hope she was a hit :) Next I’ll be experimenting with Red Velvet cupcakes. If you have a good one, please send my way!

See Recipe!

"Vegikopitas"

2008-08-07T13:07:00.010-04:00

Spanakopitas have always been one of my favorite finger foods. I remember chasing down the servers at weddings and corporate events to get my hands on as many as possible...flakes falling on to my dress with every bite. I love the combination of spinach, onion, herbs and tangy feta all wrapped up in a buttery, flaky pastry. But think about the possibilities! You could do roasted peppers, squash, mushrooms, basil, brie, GOAT CHEESE, etc. This appetizer is so versatile, that I fill it with whatever veggies/cheese I have and make “vegikopitas”. I seriously feel like Rachel Ray, giving it made-up name, but I think it’s fitting. Don’t worry, you’ll never see her “naan-chos” on this blog. I do have my limits!

The most awesome thing about these is that you can make them well in advance and freeze for months. Just transfer straight to the oven when you have an unexpected guest! This is a great meze for a Mediterranean themed night as well, as I did for the Turkish feast.

See Recipe!

Zucchini Cakes

2008-07-28T10:03:00.029-04:00

It's zucchini squash season! I love zucchini and I had the most awesome zucchini cakes while in Turkey. I tried to recreate it at home by looking up random recipes and combining what I thought was the best ingredients of the bunch. I ended up with very soft, tasty cakes, and pretty damn close to the original. I served it with a yogurt dill sauce which I made by combining greek yogurt, fresh dill, lemon zest, lemon juice, and salt/pepper.

I used feta cheese in the recipe, but I think it would taste way better with goat cheese. Much to my dismay, Neil has a strong aversion to it, so much so that I can't even get away with sneaking it in...like I do most things that he "thinks" he dislikes ;)

See Recipe!

Turkish Feast

2008-07-28T09:26:00.021-04:00

We’ve been craving Turkish food constantly since our return from Turkey. So, we cooked a Turkish feast complete with yummy mezes, kebabs, and fresh pita bread. Why didn’t we think of this before?!?! Our menu consisted of the following:

Hummus, Dolmades, Zucchini cakes, Mixed Vegetable Spanikopitas, Grilled Eggplant/Peppers/Onions, Kebabs, Chicken Skewers, Lamb Chops, Fresh Pita Bread, and Vermicelli Rice Pilaf. I think I got it all!! Oh and we had some Turkish Delight and Baklava for dessert, compliments of Turkey. The food took me right back. Now if only I could figure out how to recreate the incredible views in my dinky backyard.

We got all of our meat from the Lebanese Butcher in Falls Church and it was freshest quality meat (much better than gourmet grocery stores) and also very inexpensive! I bought a mixture of ground lamb and veal for making the kebabs. We bought lamb chops that we marinated in harissa sauce, red wine vinegar, oil, salt/pepper, and Turkish spices from Turkey. We also bought their prepared chicken skewers already marinated and ready to be grilled. The chicken skewers delicious, and didn’t need any altering…not even salt!

Anyhow, check out the recipes for the Lamb Kebabs and Fresh Pita Bread below. I’ll post the Zucchini Cakes, Mixed Veggies Spanikopitas, and Rice Pilaf soon.

See Kebab Recipe!
See Pita Bread Recipe!

Turkey

2008-07-18T10:11:00.064-04:00

For the last couple weeks (July 4- July 16, 2008), we’ve been on the most fabulous vacation. Neil and I took a trip to Turkey (Antalya & Istanbul), with a short stopover in Rome (b/c Neil had to appease me). I have never been so depressed to return to the States! Turkey was the highlight of our trip and we can’t wait to return and experience more of its beauty, life, and food! Check out my slideshows below and write-ups. Rome was our first stop on the trip. Since I already posted on Rome in my Italy post, I’ll skip that part. After Rome, we next went to Antalya for 3 nights, and Istanbul for 5 nights. Sadly, the time in Turkey wasn’t enough...and of course Neil keeps pointing out that we didn't "have" to do Rome since we've done it before. I'll suck it up and admit that he's right...only on this blog :)

ANTALYA

Antalya is Turkey’s and much of Europe’s holiday getaway on the Mediterranean coast. The only place I have to compare it to is the Greek Islands, and it can definitely compete (not to mention the food is WAY better in Turkey). The coastline is an incredible site, and we had a beautiful view of it from our hotel balcony. We stayed at the Sheraton resort right near the beach, and right next door to an area called the “Beach Park”. The beach park is quite an impressive area. It’s a pedestrian walkway that is over a mile long and lined with beach nightclubs, restaurants, and spots to relax with drinks and hookha along the way. You’ll see club after club pumping euro music way into the morning hours along the beach side. On the other side you’ll see café/restaurants/hookha bars that are lined up with eclectic outside seating and hundreds of beanbags (yes beanbags!). ..it’s an area for pure relaxation and social gathering. It’s hard to describe so check out the pictures in the slideshow. The beach park is massive and I’ve never seen anything like it!
About a mile from the beach is the picturesque old town of Kaleici. It is a very quaint town with narrow winding streets, old houses, and ancient walls. This area also has a number of boutique hotels and traditional Turkish restaurants. I'd compare it to the Plaka District of Athens. This is also the area that people go for market shopping (Turkish rugs, jewelry, spices, etc). The markets are abundant, and they tend to harass you when you are walking by, but not in a bad way. They are extremely friendly and no harm is done if you don’t wish to buy their goods. Bargaining is a requirement and a part of the experience! Near Kaleici, is a beautiful marina on the Mediterranean. We took a short 1 hour cruise of the Mediterranean from this area. Again, this area is lined with restaurants and is very lively, day and night. Our days in Antalya consisted of spending the daytime in Kaleici and the Marina. We’d get a delicious doner kebab on the go for lunch. Doner is a seasoned cut of lamb/veal that they wrap in a thin pita or bread. The literal meaning of doner is ‘turning roast’. Stands can be found everywhere. Before making our trip back to the hotel, we would stop at one of the various cafés that overlook the sea for a drink. I'd get my daily ice cream fix...Micky D's ice cream cone dipped in chocolate! Now why don't they do that here? We’d then head back to our hotel and lounge at the pool or beach park. Then we’d have to figure out a dinner venue which was a big task, b/c the possibilities are endless. Dinner is an experience of pure enjoyment in Turkey. Food is a huge part of their culture, and dinner usually lasts a couple of hours, complete with an assortment of mezes and main dishes. The mezes are mostly vegetarian, but the main dishes heavily consist of lamb, veal, beef kebabs with chicken options as well. Turkish food is incredible and I’m still craving it! We ended up at the below dinner venues. Our favorite was the one we found all on our own. The other two were “safe” hotel recommendations (not as good as the one we found). But, you’re guaranteed better than average food at any Turkish restaurant. My rec is not to listen to a chain hotel like the Sheraton b/c they are very cautious of giving venues where the locals go. Boutique hotels do a better job of this.

Taraca Restaurant- Located along the beach park. Our favorite restaurant in Antalya, and one of our best meals in Turkey! The mezes were excellent. The kebab meat was also perfectly spiced and delicious. This was one of the few places in Antalya (and Turkey), that serves fresh Turkish flatbread as well.

7 Mehmet Restaurant- Located past the beach park; suggested by hotel and I read about it in my own research. Beautiful views of the Mediterranean, so try to go before dark. Mezes and kebabs were decent. No Turkish bread here..just regular sliced baguette bread which you can ask them to toast.

Kral Sofrasi Restaurant- On the marina; suggested by hotel. Again, no Turkish bread here. The mezzes and kebabs were decent. They really try to push the fish on you here since it’s on the marina. It’s very heavily priced, and when they displayed their offerings of the night to us, we weren’t very impressed.

One thing to note in Turkey, is that if you want good wine you’ll pay a very high price. This was the only downside I found, b/c I love wine. They just aren’t into wine there. All the locals drink “Raki”, which is an anise flavored liqueur, and they drink this stiff drink in large quantities!! It’s usually mixed w/ a little water and ice cubes. Definitely try it for the experience, but be prepared for the hangover. Neil had it a couple of nights, but stuck w/ the Efes Turkish beer that grew on him towards the end of our trip. Oh, and cheap/bad wine also ended up growing on me towards the end of the trip...see, I'm not high maintenance :) On to Istanbul, the climax of the trip…

ISTANBUL

We absolutely fell in love with the city of Istanbul during our short 5 nights. The city is simply magical and alive 24/7. I’ve never seen anything like it. The city will never give any indication as to the time or day of week…the streets are always packed with locals and tourists alike. And this city is lined by the Maramara and Bosphorous seas, so the views from almost every point/venue of the city are breathtaking. The people were very welcoming and extremely helpful. They love Americans (they just hate BUSH). I can write forever about our experience in Istanbul, but I’ll keep this post to the major attractions and good eats. We stayed in a boutique hotel, Hotel Niles, located in Beyazit (old town Istanbul). It was a little bit away from some of the major areas, but we were right next to Istanbul’s very efficient tram system that we used everyday. We loved the hotel and would recommend it to anyone. It’s very affordable, clean, and the staff is excellent. They entertained all of our questions in detail, and trust me Neil can get pretty annoying with questions. There was a new concierge that started the day we arrived (such a cutie 22 year old), and he was given the most challenging week ever w/ Neil. Towards the end, he pointed out that Neil taught him a few things about the city. As you can see, Neil put him to work...so embarrassing!
The hotel also has a rooftop terrace, providing a great way to unwind after touring the city. Oh, and it has an EXCELLENT kebab house right next door! That was our dinner one night. The hotel plated the food for us on the terrace. It was one of the best meals we had in Istanbul! The only negative to the hotel is that it has smaller than average rooms, but we managed just fine. Here is how we spent our trip:

Major Attractions/ To Do-

Hagia Sofya, Cisterns, Blue Mosque, Topkapi Palace are all must sees. I loved the Hagia Sofia especially. Topkapi Palace was also beautiful. Topkapi palace has an additional charge to see the Harem (the actual home of the Sultan). It’s really cool and worth seeing, so pay the extra 10 Lira. You can do the Hagia Sofya, Blue Mosque, and Cisterns in one day. Save Topkapi for another long morning. If you have more time for sightseeing, check out the museums.

Grand Bazaar & Spice Bazaar- Both of these markets are worth seeing. But, as I mentioned with the shopping in Antalya, be prepared to be harassed, and it’s vital to bargain! Most don’t know what a good price is for anything, and there’s almost no way to know. If bargaining’s not your style, determine what you think it’s worth and decide not to pay more than that. It can be a time consuming and draining process though, especially if you start comparison shopping. Somehow I got sucked into a two hour ordeal w/ a vendor trying to sell me a turkish rug, and mind you, I had no intention of buying! I took Neil on quite an adventure on our bazaar day!

Bosphorous Tour- This can be done by ferry, and most take a half day (6 hours), as they go to the Asia side where you can get off and tour. We didn’t want to spend half a day out on sea, so we found a 45 minute tourist ferry that goes from the nearby town of Ortakoy. It hits the major sites along the Bosphorous.

Ortakoy- it’s not a must do, but we enjoyed this town. It’s very quaint and it’s where the locals go to getaway and unwind. This town has the best Potato (“Kumpir”) stands in Istanbul. It’s basically a massive potato bar with all sorts of weird toppings (cheese, sour cream, olives, peppers, couscous, spicy spreads, and even a potato salad topping!) It’s a must try. Ortakoy is also known for having the best Waffle stands. The waffles are stuffed up with any sweet fillings you desire and rolled up like a burrito. Such an awesome idea!

Istiklal Street (“Caddesi”)- Located in the area of “Beyoglu”, this was the most amazing pedestrian street I’ve seen. Its runs from Taksim Square to the tunel square and is the pulse of the city. It’s the only place to soak up the true flavor of the city. We went almost everyday. It’s almost a mile long and lined with shops, cafes, eateries, restaurants, and side streets that reveal even more endless restaurants. It’s a wonderful place for people watching and to spend the day. You’ll find the locals stopping for Turkish tea and playing backgammon at the little tables on the walk. Backgammon and tea is a huge pastime in Turkey. There’s something for everyone on Istiklal Caddesi, and it’s pumping from the entire day and late night hours.

Galata Bridge- This is a nice walking trip. You’ll see tons of locals fishing off of the bridge. Be sure to get a Balik Ekmek (fish sandwich) near there. Get it from one of the vendor stands and not from the restaurants directly under the bridge. It’s so much better.

Meyhanes- You cannot visit Istanbul without experiencing a Meyhane or two for dinner. This is the local’s spot for gathering, having mezes, and drinking raki. The atmoshphere is complete with music, fun, and laughter. Don’t be surprised if the people at the table next to strikes up conversation. It’s just a big party and everyone is family. The best area for Meyhanes is on the Asmalmescit Sokak (a side street off of Istaklal Street). You can just shop around a choose one, b/c there are many, and I hear all are good. Our favorite meyhane was Yakup 2. It’s fun even if you don’t drink, and other drinks are offered besides Raki. But if you want to try Raki, a meyhane is definitely the place.

Turkish Delight & Baklava- Can’t do Turkey without trying these. Koska Bakery had the best Turkish delight. It’s located right on Istaklal, and there’s a couple shops in Beyazit also. I didn’t even like the stuff before I tried it in Istanbul. It grows on you. Baklava was pretty incredible everywhere. We enjoyed this at the Koska bakery as well.

Istanbul Restaurants-

We ate most of our lunches from street vendors, b/c they had the best doner sandwiches and pides (Turkish pizzas!). But you can find many sit down places for lunch and cafes for drinks/snacks. Istaklal street has endless options for all cravings. Like Antalya, choosing a place for dinner is always a dilemma. This city loves to eat and it has restaurants galore. We stuck with all Turkish restaurants, although eclectic/international cuisine is abundant. Be sure to ask prices before going to a restaurant (they are use to this), and also ask if alcohol is served. There’s a minority of venues that don’t serve alcohol. But, these are usually located in more conservative sections of Istanbul. Also, be aware that any restaurant with a view of the Maramara and Bosphorous seas are going to be more expensive and sometimes not as good food as other restaurants. But, the views alone are worth it. In terms of restaurant pricing, you’ll pay quite a bit to drink alcohol, but food is generally priced fair. Here goes:

Hamdi Restaurant (Tahmis Cad. Kalcin Sok. No:17, Eminonu; phone: 0212 528 03 90 – 512 54 24; web: www.hamdirestorant.com.tr)- Located in the old city and very popular. Make reservations in advance (even before your trip), so you can get a table on the terrace. The views are incredible and so is the food. Service is a bit rushed though due to the popularity. This place also serves fresh Turkish flatbread as opposed to just loaf bread. The pistachio and spicy kebabs are a must. Be sure to get the spicy meze made of ground nuts, cumin, and spices!

Yakup 2- Asmali Mescit Street in Beyogul (off of Istaklal Street); This was our favorite meyhane. We didn’t even order a main course here. We just ordered a bunch of delicious mezes and raki. Must try the fried eggplant with yogurt here. Fried shrimp with peppers also delish. No fresh Turkish bread.

Sofilya 9- Asmalmescit Sokak in Beyogu (off of Istaklal Street); Another meyhane. The food was cheaper that Yakup 2, but I didn’t find it as tasty. The boregis (cheese/meat filled Turkish pastries) were excellent though, and it was still a fun experience. No fresh Turkish bread.

Fenir Fish Restaurant- In the Kumkapi area. This is a really fun area to dine and has all fish restaurants. It’s complete with dancing, live music, and tons of people. However, be wary that it’s very pricey for so so food. The fish wasn’t anything better than we get in the states, which I was surprised by. If you go, it’s more for the overall experience instead of the food.

Leb-i-derya (Kumbaraci yokusu, 57/6-7 Tunel, Beyoglu; phone: 0212 293 49 89/0212 243 95 55; web: www.lebiderya.com). Right off of Istaklal, this restaurant is a must visit for a pre-dinner drink and some mezes because the views are spectacular. Be sure to go to this one and NOT the one in the nearby Richmond Hotel, b/c you won’t get the same views. It’s a very trendy place and the food is eclectic. The menu looks great, and we’ve heard great things about the food, but we decided to just do drinks and a couple apps before our real dinner. We wanted to stick to traditional Turkish cuisine on the trip. You have to get a seat on the terrace for the views….although the inside views are nice too. It is truly an amazing experience.

360 Istanbul- Next to St. Antoine church on Istaklal Street. The name says it all…panoramic view of Istanbul. The food is not good and pricey. So go for pre-drinks or after dinner. We went after dinner and thoroughly enjoyed the views.

Nupera/Nutera- This is a rooftop bar/restaurant in Beyoglu off of Istaklal. Again, not great for food, but you get a beautiful view of the sunset and the city. We went for drinks.

Other restaurants that were recommended to us but didn’t have the time were Develi (kebabs, suppose to be better than Hamdi), Doga Balik (fish and nice views), Fishmekan (fish and kebabs), Kiyi (suppose to be BEST fish around), Refik (meyhane), Assk Kahve (for lunch/brunch), Hunkar (Turkish homestyle food), Sunset Bar & Grill (amazing sunset views- good for drinks, not food).

Istanbul Nightspots-
We didn’t hit up a lot of the major afterhour venues, as we were out during late hours on our Meyhane nights. Note that alcohol is pretty pricey at all the bars. We joined some locals we met at a meyhane to an 80’s rock bar called Mojo (on Istaklal). They had a pretty comical turkish coverband singer who was singing tons of 80s and Turkish songs which the crowd went nuts for. Needless to say, it was right up my alley! For euro/techno music, you can check out 360 Istanbul. Other places are Reina, Sortie, and Angelie (Reina being the most popular). They are the trendiest, exclusive, most pretentious nightclubs in Istanbul, and drinks can cost you up to 30- 40 lira easily. They also serve dinner, but I hear the food is super expensive and horrible. These clubs are right on the water along the Bosphorous, and people say that it is a must do just for that. We never made it, b/c we were too tired to deal with the ordeal, and were having too much fun just on Istaklal street. If you decide to go to Reina, Sortie, or Angelie, make a reservation for food, and just get a few drinks/apps. Then proceed to the club. If you don’t, it'll be a pain to get into the club later. I know I missed a lot of vital info, so please don’t hesitate to contact me with specific questions. We are definitely going to return to Turkey in the future and check out some of its other magical cities such as Ankara, Izmir, and Bodrum. Turkey rocks!!!

Grilled Pizza

2008-06-23T11:28:00.015-04:00

When we moved to our single family home last year, we wanted to immediately make use of our cozy little backyard. So, one of our first purchases was a charcoal grill. Summer Sundays are for grilling at our house! Pizza being my favorite food, I really wanted to learn how to make a grilled pizza. Turns out it’s a lot easier than I thought…although, I let Neil handle the grilling part with my supervision :)

The end result of a light, smoky, crisp, yet chewy crust is the closest you’ll have to the high end pizzerias in our area. The key is in the high heat provided by a grill. It seems like a daunting task, but if you work quickly enough, and pay attention, it’s very simple. If you do grilled pizza research on the web, you’ll find that grilling experts have 3 steps: sear the crust, add your toppings, and then cover to cook your toppings. I’ve elaborated on those steps below, but then included my own variation on the steps.

First you have to get your unbaked crust ready and toppings ready to go. That means you should have all of your toppings ready to go in small bowls right next to the grill (salt, pepper, cheese, olive oil, etc). I do all the prep work. Then Neil gets the grill to a high temperature. I gently slide the crust on to the grill off of a pizza paddle right next to the flame (but not directly on top of the flame). Neil moves it on and off the flame depending on how fast it’s bubbling and puffing up. This process is only a few minutes. Once it’s puffed up, it’s time to flip the crust over. You have to work quickly. We burned our first one pretty bad! So, if it’s your first time, make extra dough to practice. Once you do, you’ll know the limits of your grill and have the technique down.

After your crust is flipped over, move it to a cooler part of your grill (away from the flame). This will allow you some time to top it and finish the cooking without burning. Once your toppings are on, cover the grill so, the cheese can melt. Keep checking the underside of the crust though to ensure that it’s not burning. Of course if it isn’t browning enough, slide it over to the hotter part of the grill. Once toppings cooked/melted and your crust is nicely crisp and chewy, transfer to your pizza stone (or whatever you plan to cut on). Always give a nice drizzle of olive oil for taste and presentation. Slice and eat!!

So, this is the general method for grilling pizza. However, I’ve been switching up the technique lately. If you notice from the picture above, when you initially put the crust on your grill, it puffs up beautifully. But, once you flip it, those puffs and air pockets are all gone. So, I don’t flip it anymore. I just grill one side to nice pillowy puffs, remove from the grill onto a pizza stone, and top it. Then I transfer it to my broiler to cook the toppings and crust all the way through. I like the end result of this method better, but you decide what works best for you.

Btw, the pizza as pictured is topped with a homemade tomato sauce, roasted peppers, red onions, salami, fresh mozzarella, and parmesan…AKA, the “Norcia” at 2 Amys. If you missed my earlier post for pizza crust, I’ve provided the link below.

See Pizza Crust Recipe!

Guacamole

2008-06-17T10:57:00.005-04:00

Guacamole is a summer time staple at my house. Paired with some warm tortillas, and a refreshing glass of sangria, I’ve got the perfect dinner! It’s really easy to whip up as long as you have good, ripe avocados. You can check for ripeness by gently pressing the outside of the avocado, and it should give a little. If you have rock hard avocados, speed up the ripening by placing them in a brown paper bag at room temperature. For even quicker ripening, throw in an apple or banana to the bag. Hass avocados are the most common variety, and perfect for guacamole. They’re ripe when the skin is nearly black and yields to soft pressure.

Ripe avocados taste delicious just on their own with a sprinkle of salt. So, when it comes to making the perfect guacamole, the simpler the better. But, you can easily throw in other ingredients (i.e., corn, black beans, scallions, bell peppers, cheese, etc) for unique variations. My recipe has minimal ingredients, but play around with it as you wish.

See Recipe!

Vinoteca

2008-06-12T10:27:00.000-04:00

I’ve been spending a good part of the spring/summer hitting all the wine bars, and I still have a lot to go. Frankly, I’m starting to get a little exhausted by all of the wine venues toting small plates, charcuterie, and cheeses. U Street Corridor’s, Vinoteca is one of the same. It’s a fun place, sprawling with the young, lively atmosphere, decent food, and of course good wine. It’s also a very small, almost cramped restaurant, but they take reservations for big parties. I had a reservation for 8, which I made at the last minute.

No wait when we arrived! In fact, they seated us even though our full party wasn’t there yet. That’s a nice change! We were seated very comfortably at a round table. Talking was a little hard. Noise is definitely a big issue there. Service that night was exceptional. Our waitress was very friendly and explained the menu items very enthusiastically. She set a very nice tone for the evening. She was also very patient considering that we had a big party.

Wine list was very good, and they even have a nice champagne flight section. We went straight for the wine bottles. We ordered some very nice Malbecs and Sangioveses. No complaints.

The menu items were a little scattered. They have small plates, and just a few large plates. None of the menu items really follow a theme, but we enjoyed the variety. Everything was fairly prices as well. Here it goes:

Cheese Plate- We got the goat cheese flight. The cheeses were semi-hard and tasty. I would have liked a soft goat though. They were out that night, so our waitress had to substitute other goats.
Charcuterie- Prosciutto w/ crusty bread. Can’t go wrong there!
Assorted Olives- Nice assortment of plump olives and even cornishons.
Sliders- These are everywhere now! We got an assortment of lamb, bison, beef, and venison. I had all but the bison. They were all decent tasting. None really stood out though. I found myself needing salt. It’s very fairly priced at 3 for $9.95.
Shrimp & Grits- My favorite of the night. It was served with habanero chili and jack cheese grits along with fried green tomatoes. Very tasty, but it would also be very easy to replicate at home, which I will definitely do.
Panini with Cheddar, Prosciutto, Apples- This was delicious and another one that’s easy to replicate at home. I found it odd though that they used red apples instead of green….I prefer green.
Red Snapper- Served with an ancho chili sauce that added a nice bite. Snapper was cooked perfectly too.
Tsaziki Salmon- Cooked well, but a little on the boring side. Almost like a weeknight meal dish.

For dessert we got a chocolate lavender cake and bread pudding. The bread pudding was phenomenal…we were all fighting with our spoons. The chocolate cake almost went untouched. I think the lavender flavor was too strong and overpowered the chocolate.

Vinoteca also has an upstairs private that can be reserved for parties. It’s a pretty venue and not known to many. From what I hear, they don’t even charge for the use of the room…but, that could change.

I’ll probably return when I need a last minute reservation somewhere. For now, I need a break from wine bars.

Vinoteca
1940 11th St
NW, DC 20001
202.332.WINE

Co Co. Sala

2008-06-10T10:16:00.000-04:00

I have been so excited for the opening of Co Co. Sala since I first read about it in the paper. It was going to be DCs first dessert bar. NY already has so many, so it’s about time that DC picked up on the trend. I was also excited because Nisha Sidhu, a former graduate of L’Academie de Cuisine (where I currently attend classes) and former chocolatier at 2941, is the executive pastry chef. From what I had read about Co Co. Sala, I truly felt that this was going to be my haven, as every detail was so “me”..the chocolate, desserts, fancy cocktails, tapas, ambiance… could it really be true? Co Co. Sala was suppose to open back on Valentine’s Day, and didn’t actually open till the first week of May (just in time for my bday!!). So, without my knowledge, Neil planned my 30th bday surprise there with 20 of my closest family and friends.

When we arrived, I was delighted to meet one of the owners, Bharet, Nisha (pastry chef), and even the executive chef (forgot his name). They were incredibly nice, welcoming, and I could feel the passion they had for their baby, Co Co. Sala. It was very inspirational. They set us up with a nice loungy area for our party to dine in. They even made me a personalized bday card, which was a very nice touch. The owner was also sure to walk by all night to make sure our party was okay. Kudos for that!

The concept is genius, and the venue absolutely sexy, stunning, and striking… very NY. There are fancy chandeliers, appetizing and romantic colors (reds and browns), an open pastry kitchen, sugar sculptures (made by Nisha herself), even TVs at the bar that show enticing chocolate images. I don’t think I’ve seen a prettier, sexier space in DC. Check it out for that alone, because my description does not do it justice!

The food can be described as trendy and innovative (maybe a little too innovative at times). There’s a heavy focus on chocolate and spice. In fact I think you can find something chocolate in almost everything you order. The chocolate didn’t always compliment, but it was subtle enough. They have a selection of fun tapas (macaroni, sliders, salads, and crabcakes) as the savory items. But, the main course is really the dessert flights. There are 4 types of dessert flights each having 5 courses (Aztec, Grown Up, Italian, Indian) for $30. You can also order a la carte or choose a 3 course dessert flight. Take a look at the menu online. Each of the dessert flights also includes a cheese course (very cool!!). It’s almost impossible to decide which flight to choose.

So, how did our group of 20 find the food? Overall, everyone enjoyed it. I have to admit that I personally enjoyed the flavors in the savory tapas more than the dessert flights though. The spicy shrimp macaroni was delicious, as were the swordfish and blue cheese burger sliders. I also tried the tandoori chicken sliders, bacon macaroni with chocolate coated bacon, goat cheese & beet salad, mini pepper cheese enchilada, and crab cakes w/ coffee crème fraiche. Each one had eclectic ingredients mixed in to it, giving it a unique flavor. Are they to rave about?..No, but, they are satisfying nibbles in such a beautiful atmosphere. The tapas are portioned very small @ $7 each, but they were pretty filling. If I had to pick my favorite savory item, it would be the mini enchilada (which is actually a cheese course in the Aztec dessert flight). The flavors of the spice, fruit, cheese all packed in a tortilla was delish.

On to the desserts: The dessert flights make you feel like a kid in a candy store, and it’s an experience to be had for sure. Again, just read the menu, and your mouth will water. Desserts are supposed to the main event, and conceptually and visually it does not disappoint. Each dessert course is presented so artistically with fun, whimsical accompaniments. I chose the “Co Co. Grown Up” flight consisting of a number of nostalgic childhood desserts from boston cream donuts to cupcakes. We all had different themes. So, I got to sample some from the Aztec and Italian flights as well. I was very impressed by the presentation and thought process that went into the dessert pairings/themes. However, some of the flavors didn’t completely deliver. Some flavors were a bit exaggerated, and had they not been, the dessert would have been almost flawless. For example, the chocolate soufflé w/ the “fiery” center was so spicy in the throat that I couldn’t take another bite. The spice was too overwhelming. The chocolate, peanut butter and banana split was overwhelmed by the taste of peanut butter. The mint chocolate chip cone was so herby and minty that I couldn’t enjoy the chocolate. I really feel that all these desserts would have been perfect had the “key” flavor not been exaggerated. Don’t get me wrong, we did have some other mouth-watering desserts. The churros with cinnamon cream dipping sauce melted in your mouth, and the texture was perfect. There were a lot of fun “shooters” that came with the different flights too that were delicious. The pop rock cheesecake was a party on my tongue and perfect consistency to the cheesecake too. After the dessert coma, Co Co. Sala even presented everyone in our party with peanut butter jelly shooters for my birthday. They were super cool (even though I don’t like PBJs).

Co Co. Sala has almost as many eclectic cocktails as it has desserts. Prices are steep at $13 a drink, but worth it. I wish I had the tolerance to try more than just two, but the two I tried were amazing. I had the Cocojito made w/ chocolate vodka, fresh mint and chocolate shavings. How can you go wrong with chocolate and mint in a drink? It was awesome! The owner also gave me a shot of coffee flavored Petron tequila for my bday. That was divine and went down nicely…I was sipping on it though (can’t do shots).

Service was very spotty, from missing silverware to drink orders. We had one waitress, and she was very overwhelmed. I can’t really fault the restaurant though. They are brand new, and all of a sudden have a party of 20 people! Had Neil included me in the birthday plans, I wouldn’t have chosen Co Co. Sala, b/c I like to give restaurants a little time to work out their kinks. Nonetheless, I was thrilled to ring in my bday at such a unique venue.

By the end of our evening ,the place got packed with the young, attractive, and trendy. It seems like Co Co. Sala is trying to do it all. I hope that they keep the emphasis going on the food and desserts though instead of “after hours”. I think this place will only get better. Some kinks need to be ironed out, but I’m confident, they will be. The owner told us that they plan to expand the restaurant to have a full dining menu and seating. I’m definitely interested in checking that out!

This place is definitely worth a visit! There’s nothing like it in DC. If it’s your first time, experiencing a dessert flight is a must. I definitely plan to go back, this time to sample more cocktails, and a la carte desserts. Did I mention they also have hot chocolate flights?

Co Co. Sala
929 F Street NW
Washington DC 20004
202.347.4265

Pistachio Ice Cream

2008-06-09T15:17:00.019-04:00

With this scorching HOT weather, all I want is ice cream. Actually, I want ice cream in any weather :) It’s one of my favorites….right at the top with pizza. Nothing makes me smile more than pizza and ice cream! My favorite pizza place, 2 Amys, also (in my opinion) makes the best homemade ice cream in the city. I finally tweaked my recipe enough, and I think the taste and texture is almost identical. This recipe starts off with a Crème Anglaise base, which is heavenly in itself. It is then slow-churned and transformed into ice cream.

Once you have mastered this basic recipe, experiment, and create your own unique blend. The one I made above is pistachio flavored. I also mixed in some chocolate chips to a portion of the ice cream. Next time I’m going to make a crushed Samoa cookie ice cream!

Btw, I’m still searching for a good frozen yogurt recipe. If anyone has one, please send it my way!

Note that you will need an ice cream churner. Mine is a Kitchen aide attachment.

See Recipe!

Cork

2008-06-03T16:35:00.000-04:00

We celebrated my 30th birthday over Memorial Weekend. Neil planned the celebration to be on that Saturday, so Friday night we wanted to go to a relaxing venue to have some wine and nibbles with a few friends. Cork fit the bill. It is cozy, relaxing, and the ambiance created by the dimmed lights, and brick walls clearly reflects the “wine bar” theme. The space appears to be very small when you first enter. But, you soon discover that they have a lot more seating in the back and upstairs.

When we got there, we were still waiting on a couple of friends, so we started off with some wine and cheese at the main communal bar (once the seats finally opened up). It’s a nice size bar and accommodates a large number of people comfortably. Also, there’s an extension to the bar that can accommodate a party of 5. In fact, that’s the area we got while waiting. Choosing a wine is a task...very extensive list. We ended up with a nice Sangiovese. Ordering the cheeses was equally difficult. Since it was very packed, the bartender/waitress behind the bar was less than helpful on what cheeses to choose. So, we picked at random. The cheeses come with bread and some delicious cumin spiced nuts. We especially enjoyed the aged manchego and soft goat cheeses.

Once our friends arrived, we were shortly seated at our table, which ended up being right by the semi-open kitchen. It was fun watching the kitchen staff/chefs behind the window executing their assembly line. The room we were in was also very cozy and private. Cork offers a series of wine flights, but we stuck with a couple bottles of the Sangiovese the remainder of the evening. I particularly wasn’t interested in doing a wine flight that night. I’m sure it would be fun though, and the best way to sample the offerings. For food, Cork offers a series of small cold and hot plates that are all meant for sharing. It’s not a very expansive menu in comparison to other wine bars I’ve been to, but it doesn’t need to be. The selection was decent and there’s something for everyone. We ordered the following:

- Sautéed Wild Mushrooms w/ Madeira- Everyone at the table enjoyed this dish. I thought it was tasty, but I would have liked some caramelization on the mushrooms. It would have given a greater depth to the flavor. I could taste the Madeira, though. The dish was little watery (maybe also from the lack of sautéing the mushrooms). A touch of cream would have helped that.
- Duck Confit over Polenta- The polenta was creamy and delicious. The duck was very tender to the bite. It was a little salty though. I would have preferred a sweet contrast on it.
- Potato & Leek Gratin w/ caramelized onions, gruyere, bacon- Need I say more with that combo of ingredients?
- Brioche Sandwich w/ prosciutto, fontina, egg- This was the favorite amongst our selection of dishes. It was perfectly crisp and a very tasty little sandwich. The runny egg was a nice touch.
- Lemon Pepper dusted Calamari and Rock Shrimp- It had a bit more breading than I would have liked, but it the calamari had a nice texture, and not chewy at all. And who doesn’t like fried food? I don’t recall their being on any rock shrimp on the plate.
- House Cured Trout- Refreshing and good. Nothing stood out with it though.
- Flat Iron Steak w/ brussel sprouts, pancetta- The steak was nicely seared and tender. There were minimal seasonings. The sprouts were yummy…I’m sure they were cooked in that pancetta grease!

We ended with a flourless chocolate torte. Nobody at the table really cared for it. It was a little dry, and I didn’t like the flavor of the chocolate that was used in it.

I recommend ordering about 3-4 plates per 2 people. The food comes out as it’s prepared, so it’s very staggered. We literally got each item separately. It worked out fine though. The sizes were decent enough for all 5 of us to have a good taste. The prices were also decent for what you get. I didn’t find anything to be overpriced on the menu.

The service was mediocre. Our waiter often forgot the items we ordered, but as soon as we reminded him, they were brought out shortly. He even brought out one of our dishes twice. Overall, he was just very “forgetful”, but equally apologetic for his memory lapses. However, he did manage to get the bill right!

So, my overall view of Cork…I didn’t love it, but I liked it. I’m not sure I’d go back anytime in the near future. The food was decent, some solid, some mediocre, but nothing really blew me away. It’s just not worth hiking out for since I live out in Vienna. Also, it's location is a little isolated. There isn't much around there, and the now lively U Street corridor is about a 5-10 minute walk. However, if you live in the area, it’s a wonderful neighborhood eat and drink.

Reservations are not taken, but they have a call-ahead policy, which is how we got our table so quickly. Just call 30 minutes ahead and they will tell you a wait time and put you on the list.

There is a greater emphasis on the wine than the food (understandably so). We ended up moving to the front bar after dinner for some dessert wine, which was much better than our previous dessert. Next time I go, I’ll give the wine flights a try.

Cork
1720 14th Street, NW
Washington, DC 20009
202.265.CORK

Summer Bread Salad "Panzanella"

2008-06-03T16:17:00.009-04:00

Panzanella, simply defined, is a salad consisting of toasted bread tossed with vegetables and vinaigrette. Several variations of this salad exist. It’s often a first course for Tuscans, and most popular during the summer months. This concoction only tastes better as it sits, as the flavors marry and absorb into the bread. It’s the perfect side to enjoy at a picnic or barbeque, which is what I’ve made it for. The vibrant colors, crunch, and refreshing tang on your palette instantly signal that summer is right around the corner! So, I thought this would be an ideal time to post this recipe. I hope you make it to kick off your summer!

See Recipe!

Central Michel Richard

2008-06-03T14:53:00.000-04:00

My actual birthday fell on a weeknight (Wed, May 28th), so after an insane 30th bday celebration over the weekend, we decided to take it easy. My stomach was also not feeling so hot after I abused it during the all the eating and partying. Neil had originally planned Restaurant Eve, but given my exhaustion, he suggested Michel Richard’s Central. Although, it has a major kink (service was awful), the food was absolutely delicious, and I will be returning.

Central is a French bistro, highlighting DC’s top chef, Michel Richard’s cuisine in a more informal and less expensive setting. It gives people like me (that can’t go to Citronelle every month) a viable option. The menu choices can be described as fun, comforting and elegant. There are cheese puffs, burgers, and even bangers and mash. Of course, more “gourmet” entrees, such as steak au poivre, also exist. We were started off with delicious bread having a crispy exterior and super soft interior. This is the way real French bread should be! I could have eaten the bread all night with some wine, but I saved myself. The menu is very extensive (especially the apps), and it was very difficult decide, especially since it was only the two of us. We ended up ordering a lot more than we could eat, but all worth it! Due to my stomach, we stuck w/ some of the safer options follows:

Crab Cake w/ Leek Tartar- Absolutely perfect! It was all big chunks of crab and the leek tarter was so refreshing and tasty on its own. Neil was eating the tartar alone by the spoonful. The portion is a nice size as well, and it should be at $22.
Mushroom Pearl Pasta Risotto- Creamy and delish. A very generous portion as well. My only criticism would be to add porcinis into the mix. I wanted a deeper mushroom flavor, but the texture was divine.
Spinach & Goat Cheese Torte- Beautifully presented spinach and goat cheese sitting on top of a very thin, flakey crust. The spinach portion was very creamy and dense. Nice flavor combination.
Hamburger- Definitely worth the $16. We were hesitant to order it, because after all it’s a burger. But, wow, each bite just got better and better! And the brioche that it sits inside is buttery and soft. The meat was cooked to a perfect temperature also. Get a side of mayonnaise to go with the fries!
Macaroni & Cheese side- Not very “safe” for my stomach, but I couldn’t help it. Very creamy, tangy, and cheesy. It was made with a penne, so every bite oozed out with luscious cheese. It also had a very crisp, charred top.

The food is definitely worth the price, especially given the nice portion sizes. And I was surprised that they have tasty options to please a vegetarian’s palette as well. The wine list is also affordable. I had a couple glasses of Malbec at $9 a glass and only $36 for the bottle.

I wish I could be as complimentary regarding the service, but it was just terrible. Our waiter couldn’t care less. We asked him simple questions about the menu, and his one word responses obviously didn’t help. He wasn’t attentive at all, and he appeared thoroughly annoyed that we were taking a while deciding on what to order. Had he assisted, we probably wouldn’t have taken as long! I have heard of other patrons having similar experiences with the wait staff at Central. This is a major fault of the restaurant.

Neil told them it was my birthday, so they brought our dessert (not complimentary) with a candle on it. It was pretty awkward actually, because the waiter just put it on the table and quickly ran off. If I remember correctly, the candle almost blew out, because he ran away so quickly. But, when the check came, he said happy birthday to me repeatedly (for the tip of course). Anyways, we had the chocolate lava cake a la mode, which was your typical dessert, but delicious, nonetheless.

Central is a comfortable restaurant, but doesn’t offer much in terms of ambiance and décor. There wasn’t anything that stood out to me. However, I didn’t get to sit near the open kitchen. In fact, it wasn’t even visible from my table, but I hear it’s really cool. Perhaps sitting there would have changed my opinion on the ambiance. The restaurant is mostly meant for small parties. If your party is over 10, they require you to use their private room that has an up charge and minimum that you have to meet.

It’s very hard to get reservations, and even on the Wednesday night that we went, it was completely packed. The bar area is first come first serve. I may opt for that area next time to get a different experience. I hear the cocktails are really good. I plan to go back to try more adventurous dishes. Maybe the service will be better, as I can’t imagine it being worse.

Central
1001 Pennsylvania Avenue
NW Washington, DC 20004
202.626.0015

Crepes

2008-05-29T09:14:00.004-04:00

It’s still strawberry season, so why not highlight them with crepes! I made these for breakfast last weekend when my cousins surprised me for my 30th birthday celebration. The crepes were made in advance, because I had already planned on using them with strawberries that Neil was going to get me from the farmer’s market. Well, I “unknowingly” planned quite well for the unexpected house guests. No need to be intimidated by crepes. They are easier than pancakes and use simple, everyday ingredients. Once you have the crepes down, the possibilities for fillings are endless. Make them savory with wild mushrooms and a béchamel sauce, or make a fancy dessert with flambéed bananas and a rum sauce. Or, just eat them plain. They are delicious!! For the crepes pictured, I filled them with melted chocolate, and served with freshly sweetened whipped cream, and strawberries marinated with Grand Marnier liqueur.

See Recipe!