Grilled Pizza

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

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

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

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

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

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"

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

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

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!

.....30 TODAY, but Forever 21

Yep, finally here..May 28, 2008. But, this last weekend proved that it's just a number, and life only gets better. I had quite the pre-celebration...that is, Neil and my cousins threw me quite a bash. So, here's the breakdown of all the partying:

Friday- Neil took me to Cork! Will definitely do a write up on it soon. It was a lovely, relaxing start to a very eventful weekend.

Saturday- We woke up, and Neil surprised me with fresh peach bellinis. They were delish!! I think it's going to be a summer weekend staple now. We got ready, and went to Georgetown to go dress shopping (my bday gift) and have some brunch at Bonaparte. No luck in finding "the dress", but Bonaparte was fun, and the weather was amazing. Finally, some sun!! And I was very excited about the evening. Neil had planned a dinner outing and refused to tell me where we were going and who was included. The anticipation was killing me, and how could I not be a part of choosing where to eat for my 30th !?!?! So, Neil wanted to leave Georgetown around 2:30. I was confused as to why we were leaving so early, b/c I didn't have to be ready till 7:30, but Neil said that we shoud relax and have some drinks in our backyard. Ok...I didn't think anything of it, and I was eager to start using our backyard after a terrible winter. So, we get home, drive into our garage, and the door in the garage connecting to the house is locked, and Neil didn't have the keys. He knows that I never carry the keys when we go out together! So, he starts freaking out, and says, "let's check the front door..maybe I didn't lock it". We walk to the front door, and it's unlocked! He never leaves the door unlocked! At this point, I'm totally freaking out. He opens the door, and I start walking in. I walk pass the foyer, and as I get to my kitchen, I scream like I just saw death...It was my cousins from NY!!!!!! I was in total shock. Neil had planned this surprise all along. I was so happy and thrilled. They are not only my cousins, but my best friends, and any celebration is nothing without them. So, when I finally came to, all I could think about was "What am I going to feed these fools". Well, Neil already bought tons of fun food and hid it in areas that I normally don't look. In fact, he said he had to re-hide food all week, because I was all over the place. First time that I've had house guests that I didn't have to really cook for. Somehow, I still managed to do some cooking, b/c it's my nature, and I wouldn't have it any other way. So, that afternoon, we relaxed in the back yard with more bellinis, some yummy apps, and got ready to go out for the main event...my bday party.

Saturday Evening- As I mentioned above, I had NO idea where our dinner venue was. We all get ready and go towards DC. We were near Metro Center, and I couldn't figure out where Neil could possibly take me. All the fun restaurants are in the Chinatown area. We keep walking, and I see Co Co Sala...the brand new dessert bar. I knew right away, that was it! What a striking venue...absolutely gorgeous! We had such a blast, and Neil did a great job with the organization of guests. There were about 20 of my closest friends that came out to celebrate. The Co Co Sala review will come in time. You have to check it out!

Saturday Late Night: I don't know where I got the energy, nor can I remember the last time I went out in DC after dinner, but Neil had something in store. He reserved a table at the Lotus lounge. On our way there we decided to go to the newer lounge, Park. Big mistake...it was beyond crowded, impossible to get a drink, and impossible to dance. We left Park and were on our way to Lotus, but saw Tattoo Bar across the street. It's an "upscale" biker bar that plays 80s!! So, that's where we ended up, and we had a total blast. We danced the night away! The music was right up my alley, and they even show all the music videos for the songs they play. Was I celebrating my 30th or 21st??

Saturday LATE LATE Night- You would think that after a night of Co Co Sala and Tattoo Bar, my cousins would be ready for bed. Instead, because we are a "classy" and "mature" bunch, we decided to hit up Taco Bell! Let me tell you, it saved all of us from any hangover! Those of you that are wondering how we got around, don't worry...one of my cousins doesn't drink, and was kind enough to put up with us kids.

Sunday Morning - I woke up totally fine! In fact, I was ready to go all over again...I didn't want the wkd to end. I got up and made pancakes, crepes w/ grand marnier marinated strawberries and fresh whipped cream for the crew. We also had bagels/lox, madeleines, bacon, and chocolate bread that Neil had planned. So, Neil proceeds tells me the itinerary for Sunday...my local cousin in Alexandria would be hosting all of us for a bbq! Yay!! She and her fiance have a beautiful back yard and brand new deck. I could hardly wait. Let the next party begin!!

Sunday Evening: I love bbqs and the weather couldn't be better. So, we (me, Neil, cousins) relaxed until 4 until it was time to go. On the way to the bbq, we stopped over at Grape & Bean in Old Town. It's such a cute wine store, and Neil bought me a salt set. It's a beautiful wooden case with 5 different salts. Now I have to research how to use them. We proceeded to my cousins, and were presented with quite a fancy feast!! Wonderful assortment of appetizers, a super tender roast, macaroni, pastas, and the list goes on. Then, they brought out an mazing birthday cake from Alexandria's Hollin Hall bakery, which I'm now starting to consider one of the best bakeries in our DC/metro area. I can't thank them enough for such an awesome evening! Does the fun ever end??? Not yet...

Sunday Late Night- After all that fun at the bbq, we came home pretty exhausted. Did we actually go to bed? Hell NO!! We had poker night. I rarely play cards, but turns out that I have quite the "poker" face, and I cleared the table on a nice majority of the hands.

Monday Morning: This time, waking up was a little more difficult, but I still didn't want it to end. We planned to take my cousins to lunch to Indigo Landing, or somewhere outdoors, before their trip back to NY. But, I decided to make a light lunch of egg salad sandwiches. It was great to hang out and talk about all the wkd events, poke fun at each other, and just enjoy each other's company. It seems, the older we get, the more we enjoy life and each other. I love it!!! It was already time for my cousins to leave :(

Monday Afternoon: Neil took me shopping again for a dress. I found a gorgeous one at Bloomingdales! Now I have to figure out where to wear it.

Today: I'm working, but leaving early!! Neil's taking me to the wax museum, and then we're gonna walk over to Central for dinner! I still haven't been there yet. Can't wait!!

This has been the most amazing birthday ever!! And I have the most amazing husband. Thank you Neil for everything you do for me. I love you!!

Strawberry Pie

Strawberry season is finally here! So go to your local farmer’s market and buy the best of the bunch. When picking your strawberries, try to choose those with a vibrant red color, as these will be the sweetest. Don’t choose those that are partially white. This simple and delicious strawberry pizza pie is incredibly light, refreshing, and the perfect way to make use of all of those plump, juicy, red strawberries. I started making this pie during my early years of baking, and I still consider it to be one of easiest and delicious dessert recipes I have. I made the one pictured for a barbeque. Blueberries were looking good that day, so I added some for color. Just cut it up in small squares and enjoy!

See Recipe!

Grilled Caesar Salad

Last week I posted a recipe for a chicken roulade that I made for out of town guests. As a first course, I served a grilled caesar salad. It seems that the grilled caesar is a growing trend amongst many restaurants. Neil loves the grilled caesar at Mark & Orlando’s and has me replicate it at home quite often. It’s very easy to make, and I love all things that can be made in advance! The dressing, croutons, parmesan tuile can all be done in advance. The only component that needs to be prepared at the last minute is grilling of the lettuce, which only takes a few minutes to do. The bitterness developed by charring the lettuce gives a really nice depth to the flavors of the salad. And, needless to say, the presentation is quite impressive. Making the parmesan tuile is a little tricky at first attempt, so practice a few times to get the hang of it. I hope you try this one!

As seen in pictures below, I grilled my lettuce on a normal stovetop grill. Also, the tuile is made by simply scattering fresh parmesan on a small skillet. Once it bubbles and starts to brown on the bottom you have to quickly remove and shape.

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Chicken Roulade

About a month ago, we had some really good friends from Richmond visit our new house for the first time. They were due to arrive on a Friday afternoon. So, what to feed them? Going out to eat wasn’t really an option since they have a 1 year old. I really wanted to cook something nice for them since it was their first time over. But that can be a hard task on Friday evening after work! So, I had to get into food planning mode and figure out what I could prepare in advance. Well, luckily my cooking techniques chef, Patrice Olivon, just recently taught us the technique of making a stuffed chicken roulade, or as Neil likes to call it, “chicken swirls". It worked out perfectly, because the chicken roulade is stuffed, rolled, and frozen in advance. All you have to do the day of is: thaw slightly, bread, and cook. Make a quick sauce, a side of pasta, crusty bread, and you have a fabulous meal. I even chopped up all the ingredients for the mushroom marsala sauce that I served alongside well in advance. I’ve learned that chopping is half the battle when you cook.

The roulade as pictured is stuffed with a spinach paste, prosciutto, and provolone cheese. The other picture has it stuffed with just prosciutto, provolone, and herbs. You can stuff with anything you desire. In class we stuffed it with pesto, proscuitto, sundried tomatoes, cheese and herbs. Try stuffing with goat cheese, or making this with veal instead! You can serve it with any sauce that compliments the stuffing, or no sauce at all. It’s a tasty nibble all on its own.

With this dinner, I also made risotto cakes, grilled caesar salad, and crème brulee. Again, most of the preparation for every component was done well in advance. I’ll post those recipes in the near future. For now, I hope you enjoy this one!

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Panna Cotta

I learned to make several delectable desserts in pastry school, but most are time consuming and a bit complicated. It’s hard enough to cook up a fancy dinner without worrying about a fancy dessert. I really needed a simple, homemade “go to” dessert that still had the “wow” factor. It sounds impossible, but I discovered that Panna Cotta is one of the simplest desserts to make. It’s literally easier than baking cookies, but no one would ever know because of its incredible taste and texture. Panna Cotta is an Italian dessert that translates to “cooked cream”. It can be described as silky, smooth, refreshing, light, and just delightful. This is also the perfect dessert for entertaining, because it can be made up to two days in advance and kept refrigerated until ready to serve.

I made a vanilla bean version dressed with strawberries and chocolate ganache. You can garnish and flavor to your heart’s desire. A caramel sauce with toasted almonds would be a nice touch. A citrus berry compote would also be wonderful in the summer. Instead of vanilla bean, flavor the cream with orange/lemon zest, espresso, chocolate etc. Just make it your own!

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Raspberry Ancho Pork Chops w/ Raspberry Caramelized Onions

Pork chops don’t have the best reputation. It’s often thought to be dry, bland, and boring. And if you’ve tried a majority of the recipes, this is probably all true. But, chefs have put a lot more emphasis on this lean “other white” meat, and there are several creative, exciting recipes out there. Get rid of those boring, apple sauce pork recipes, and give your chops a makeover with new flavors.

So, I came across two recipes that I thought combined would be perfect. One recipe called for the pork to be spiced with ancho chili spice and glazed with a raspberry sauce. Another recipe had pork chops smothered in orange marmalade onions. Well, I ended up with the picture above. I think it’s a keeper! I also posted a picture of a hot pepper Raspberry preserves I found. I thought it gave a nice kick to the recipe. If you can’t find the same jar, just add some crushed red pepper flakes to your preserves. And be creative with this. I think switching up the recipe to blackberries would be interesting too!

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Pizza!

If you read my 2 Amy’s post, you know that pizza is my absolute favorite food. Growing up, pizza was our Friday night treat, and more often than not, it was homemade. We always looked forward to Pizza Friday’s, and my mom always made the perfect pizza having the perfect crust! I’ve had many unsuccessful attempts at a homemade crust, but I finally perfected it after a lesson from my pastry arts chef, Brian Ross. Without getting into the scientific details, it’s the flour, yeast, and kneading that make all the difference. A high gluten flour gives pizza dough a chewier texture and gives the dough the ability to stretch and capture more air bubbles. Most grocery stores don’t sell “high” gluten flour. The closest I’ve found (and recommended by Chef Ross), is King Arthur’s Bread Flour. This has worked out great for me. As for the kneading, he explained to us (in much more scientific terms) that before the kneading process, your yeast is “straggly” in all directions. When you knead correctly (which I’ll try to explain in the recipe), you force the yeast into straight horizontal and vertical lines. In short, this greatly improves the texture of your crust as it rises. He also recommends using rapid rise yeast as opposed to regular, indicating that the only difference between the two, is that the rapid rise has a higher proportion of living yeast to dead yeast.

As for toppings, anything goes! Recently, I had a really fun pizza at Liberty Tavern, the “Vermont”, topped with caramelized onions, sharp white cheddar, sage, prosciutto, and granny smith apples. So, I recreated it at home with great results, as seen above. But, your toppings won’t really matter if you don’t have a solid crust. The crust makes the pizza! Although, my crust is nothing in comparison to 2 Amys (wish I could get my hands on that recipe), I still think it’s a hell of a good homemade version.

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Arancini

I previously posted a recipe for mahi mahi that sat on a bed of saffron risotto. The recipe usually results in leftover risotto. If you've seen leftover risotto, you know that it's basically a glob of mush. But, this is a good thing! I take the leftovers, and refrigerate or freeze it. And when I have guests coming over, I thaw the risotto, and easily make arancini (fried risotto balls). The end result is a crispy exterior, with an extra creamy and deceivingly rich interior. It's always been a hit. The method is super simple. All you have to do with the risotto, is shape, bread, and fry. You can refrigerate leftover risotto for up to a week before making the arancini. If it's any longer, I would freeze it, and thaw before making your arancini.

If you're watching your figure, and prefer not to deep fry, shape your risotto into cakes, as shown below. Just bread them in the same manner as the arancini, and pan sauté with a little bit of olive oil.

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Seared Mahi Mahi w/ Saffron Risotto & Spinach Coulis

The inspiration for this dish is from Mark & Orlando's restaurant in Dupont Circle. On one of my visits there, my friend ordered a crab cake that sat on a creamy bed of saffron risotto surrounded with a spinach puree. I loved the medley of flavors! I thought the combination would work great with a mild white fish. Neil has high cholestoral, so I try to limit shellfish. Mahi Mahi is one of my favories. I googled the hell out of recipes for saffron risotto and spinach coulis and ended up with a delicious, simple concoction.

The life of risotto is rather short, and should be served immediately. But, always save the leftovers to make risotto cakes or arancini (fried risotto balls) the next day.

I recommend getting a squeeze bottle to nicely border the coulis around the risotto. As you can see from the picture, I didn't have one at the time. And don't get this from Sur La Table or anything of the llke...just go to Home Depot. It's a lot cheaper!

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Chocolate Mousse Trilogy

Yes, it's a cliche dessert, but people continue to eat and love it, simply because it's a taste of heaven. Some desserts are just classic and shouldn't be messed with...kinda like vanilla ice cream. The chocolate trilogy is one of the desserts I made during my all too short dessert gig. It's a dense, rich chocolate bottom, layered w/ dark, milk, and white chocolate mousses. I've served the same mousse in mini chocolate cups, as filling inside a cake and even as the cake itself. It's so versatile! You can't go wrong with mousse as it even pleases the non-chocolate lover's pallete. I regretably admit that my very own husband does not share the same love of chocolate as myself, but even he can't get enough of the milk chocolate mousse!

I've practiced my mousse recipe a lot over the years. It can be tricky, but I'll try to give good pointers throughout the recipe. Hopefully, with this recipe, your mousse will result in the silky, smooth, creamy perfection that defines what a decadent mousse should be. I'll post the recipe for the individual mousse and the cake bottom. The great thing about mousse is that it can prepared well in advance, making it perfect for entertaining.

Below it's unmolded and plated. A little raspberry coulis can do wonders!



I made the same combo as a huge cake for my cousin's birthday.
Please excuse the tacky candles...


See Recipe!

Bazin's on Church

I’ve been to Bazin’s on Church on several occasions since it opened in 2006. It’s exciting to have a trendy, non-chain option right in Vienna, where I live. It’s located on the very charming Church Street. The street is adorned with cute antique stores, a fresh bread shop, frozen custard, and even a wine cellar right next door to the restaurant. Bazin’s on Church is a very charming restaurant itself, and definitely the neighborhood “gem” of Vienna. It’s small, with only one main dining room, and very simple, but modern at the same time. The simple ambiance of the brick walls and arched wooden ceilings makes you feel like you are having dinner at a wine cellar. They also have a really nice wine list to compliment. The food for the most part is very good. Don’t expect to be amazed (except for the apps), but do expect above average dishes, and satisfaction. The overall package (proximity, charm, and food) is why I continue to return.

Appetizers are the highlight of the menu. It’s also very hard to choose, since they literally have over 10 options, all sounding equally appetizing. I have never had a bad appetizer here. The delicate potato ravioli smothered in a lobster beurre blanc is decadent. The crispy oysters on a bed of pureed spinach are the best oysters ever to be served. Everyone that has tried these oysters has only raved and raved. The ravioli and oysters are constant offerings. Most of the other appetizers are seasonal offerings. I had delicious butternut squash ravioli with amaretti cookies in the winter months, and pesto pasta with chorizo and shaved parmesan in the summer. You can’t go wrong with any of the appetizers on the menu. I’ve even ordered 1 appetizer to start and 2 additional for my entrée. They are that hard to choose from!! On my most recent trip, for my cousin’s birthday, the 6 of us decided to order a different appetizer so we could all try one anothers. Great idea! The apps are very generous portions for sharing too. In short, don’t pass up the apps.

Entrees on the other hand fall short of the first course. Neil and I both agreed that we’ve had better experiences with their entrees when they first opened (2006). Since then I’ve seen a decline. They seem to be putting more focus on their starter menu and desserts (I’ll get to later). It’s a definite buzz kill, because the apps get you so giddy and excited for what’s to come. The entrees all sound appetizing on the menu. Most recently, a grouper on a bed of stone ground grits, spinach, with crawfish and a Cajun spiced sauce, didn’t live up. It was bland, and the sauce tasted, for lack of better words, “ketchupy”. The grouper, itself was seared nicely though, and the grits were yummy. My cousin, who’s vegetarian, ordered the seasonal offering of asparagus risotto. A nice blend of taste was definitely there, but the risotto was underdone…risotto is not meant to be served “al dente”. Neil ordered a pork chop that had a smoky bacon sauce and pearl onions. Again, the sauce was really bland…every bite left you wanting that extra spice to give it the right kick. The best part of his meal was the pearl onions, which he cleaned up.

Get your buzz back with dessert! Like the appetizer menu, there are also about 8-10 dessert offerings all made in house, and all divine. The strawberry shortcake biscuits release sweet juices when bitten into, from the berries that surround it. The warm chocolate tart is a solid offering.... can’t go wrong with dark chocolate paired with chocolate ice cream. Even better is the peanut butter tart. I don’t even like peanut butter in my desserts, but it's my favorite dessert there. I'd describe it as a peanut butter mousse sitting on top of a chocolate cake, and topped with a super thick layer of rich, velvety ganache. It’s just perfect. The hazelnut crunch bars are a fun treat, resembling the kit kat bar (originated by Michel Richard of Citronelle).

The service needs to be worked on. Some nights I’ve felt very rushed because they are trying to turn over tables quickly. It’s a small restaurant that’s always booked up, so it’s understandable. My way around this is to not order everything all at once…otherwise they will bring your entrée out before you have bitten into your appetizer. Chef Bazin’s wife is the general manager. She walks around throughout the night, but it’s obvious that she’s partial to tables that she knows. This restaurant has a lot of regulars. She could make a little more effort towards newbies (and I’m not even a newbie). I think the restaurant is starting to get a bit “cocky”…they know they have a following, great location, and barely any competition. I think they should be careful though, because it’s only a matter of time....

So, if you live nearby, definitely give it a shot, and don’t forgo appetizer or dessert. Also, you should hit the wine cellar next door, Church Street Cellars before dinner and do a few tastings. It’ll make for a fun evening. Reservations are a must!

Bazin’s on Church
111 Church Street, NW
Vienna, Va 22180
703.255.7212