Food for Conversation

European Culinary Adventure Part II

2010-11-11T06:22:00.015-05:00

From Prague, we boarded a bus to Nuremberg, Germany. Nearly tracing the route which my grandmother traveled to escape from Czechoslovakia during WWII. This was where she met my grandfather, an American solider.
In Nuremberg, we sought out a few familiar treats in the old city:

Lebkuchen (a gingerbread-like spice cookie):

and sauerbraten with dumplings and red cabbage

Next Post: Munich, Germany

European Culinary Adventure Part I

2010-11-03T21:35:00.021-04:00

This past summer, my mom and I took a trip to Europe together in early July. It was a fabulous experience that I'll always remember fondly. We spent 10 days exploring Prague and Paris and visiting with friends and family in Germany and France. No doubt, it was a culinary adventure for the ages (about 70% of the photos I took are of food). We even took a cooking class in Paris! Oh mon dieu!

This was my first trip to Prague, a city I've long dreamed of visiting. It has special significance to me because it's where my grandmother grew up and planned to attend university before WWII broke out and she escaped by foot to Nurnberg, Germany to rendezvous with other family members. Many people say it's the most beautiful city in Europe because it's one of the few that wasn't bombed during the war, leaving intact its beautiful architecture.

We walked all over the city for two days visiting Prague's major landmarks like St. Vitus, an impressive gothic cathedral on a hill in the old city, and the astronomical clock in the bustling old town square. Besides cultural attractions, finding a few special meals ranked high on our itinerary...

yeast dumplings (in my top 5 favorite foods of all time)

...and Polichinka

The hotel we stayed in, the K+K Central, beautifully exemplifies Art Nouveau style. It was built in the early 1900s where it first served as a theater. Interestingly, Kafka once orated on its stage. Today, modern elements are beautifully incorporated to accommodate it's new function as a hotel. In the space which was once the theater, a two story glass structure supports a dining area which appears to be floating on air. This is where we enjoyed the hotel's breakfast spread each morning, a fantasy buffet that has rendered me hopelessly dissatisfied by all future hotel breakfasts.

Next Post: Nuremberg, Germay...

Dolcelinos

2010-09-16T12:20:00.024-04:00

While on vacation in Maine this August I had the luck of stumbling upon a table offering tasting samples of Dolcelinos frozen treats at the Annual Customer Appreciation Day at the Belfast Co-op (a grocery market in downtown Belfast).

Dolcelinos are a delectable dessert similar to an ice cream sandwich, but decidedly more sophisticated. They are made with natural ingredients, no yucky artificial colors or preservatives. I sampled two of the four flavors – Coco Azteca (cocoa with a delightful zing of cinnamon and kick of chili) and Coco Coffee (creamy and smooth coffee deliciousness). There are two other yummy flavors available: Ginger-Lemon and Coco-Chocolat.

What I really love are the serving ideas described on the Dolcelino's site. You'll find all sorts of creative inventions such as a recipe to pair Coco Coffee Dolcelinos with roasted figs and caramel sauce. In this picture, Coco-Chocolat Dolcelinos are plated "topless" with fresh strawberries, chocolate and raspberry drizzle, whip cream and a blueberry branch garnish. These were served at a Museum Gala.

Currently, Dolcelinos are only available in Maine at these retail locations, but plans are under way to expand to more states by next summer. The company behind this genius treat is Swan's Way, a catering business in Camden, Maine. Their event designs are absolutely stunning, pairing menus, china, linens, flowers and more (check them out here in their gallery).

Coffee Plantation

2010-09-09T10:52:00.040-04:00

In August, on a brief trip to Arizona, I stopped by Coffee Plantation on Frank Llyod Wright Blvd. in Scottsdale to visit my friend Megan, the manager, and to work on a commissioned illustration on my laptop (yay free wifi!).

If you're already a Coffee Plantation regular, you're probably well acquainted with Megan — and she no doubt remembers your name, your drink and how you like it, your significant other and/or kids names and the last subject you talked about. It's nice to feel like you're a real person, not just an order number on a receipt. Plus you can get your caffeine fix supporting a local business rather than another big-name chain.

Besides friendly service, Coffee Plantation offers a selection of games, a take one/give one library of books, and as I mentioned before, free wi-fi. The works of local artists are featured on the walls and updated monthly. All these comforts make it a nice place to hang out with friends, sip your coffee, read a book or work on your laptop. But if you're in a hurry there's also a drive up Window.

I chose a scone from the tempting selection of baked goods by the register. They come from a variety of local bakeries. (all baked goods are served freshly warmed). Next, a coffee to go with my scone, iced because it's Arizona. I have to report how perfect this iced coffee was - no cream or sugar required, the taste was that good on it's own. Megan explained to me how Coffee Plantation makes it's iced coffees with a 24 hour cold brew (called a Toddy brew) so it has a smoother flavor. Most coffee shops take a short-cut and just ice a hot brew. They also feature a cute kids menu since caffeine's probably not a good idea for toddlers and tweens.

If you live in the area or you're in town for a visit be sure to stop in or drive through.

2010-06-25T11:52:00.006-04:00

This is one of my favorite salads to make in the summer when watermelon is at its peak. First, chill watermelon in the refrigerator. Cut it into cubes and combine it with feta. Use about half as much feta as watermelon. If you don't mind raw red onion it combines very nicely with the flavors. I like to add chopped fresh mint leaves and little bit of lemon juice and drizzled honey to taste.

Dining Journal

2010-06-14T17:43:00.014-04:00

I enjoyed many wonderful meals over the past week! Here's a photo recap.

Two summery grill-dinners at my parent's house, above: chicken satay, salad with curry-yogurt dressing and tomato salad. Below, grilled zucchini with Parmesan, grilled corn with salt and lime, sauteed peppers and marinated and grilled skirt steak.

At "Clink" restaurant in Boston, steamed mussels with smoked bacon, apple cider and fennel...

and then striploin with black garlic and truffle jus... outstanding.

At my old favorite, Noodle Street on BU's campus, Tom Yum soup and a Vegetarian Fresh Roll.

Northside Social Coffee and Wine

2010-05-21T13:37:00.015-04:00

I've been curious about Northside Social in Arlington for several weeks now. It opened fairly recently in the building where Murky Coffee used to be and is owned by the same people that own Liberty Tavern. I've heard good things about this new addition to Arlington from friends and it seems to have a steady stream of customers. Laptop in tow (to test the free wifi), I stopped in for a quick bite to eat this week.

The atmosphere of the building is very pleasant, sunny and bright. The music selection is pretty decent, no particular track irked me which is about all I ask for in coffee shop music. The internet is fast and I appreciated not having to enter a password or go through a welcome screen to log on.

The menu is fairly straightforward and the prices are reasonable. I chose the Cherry Glen Goat Cheese salad (shallot and bacon vinaigrette) which was very generous with the goat cheese and a strawberry rhubarb and lemon custard filled poppy-seed pastry (YUM!). I also got an iced coffee (very good). The total came to $12, not bad. If I'd been hungrier I could have ordered one of the sandwiches for the same price. I didn't try any wine on this trip but from glancing over the wine menu it seems they have a bountiful selection. I'll definitely go back for the coffee - I enjoyed that the most.

2010-05-18T21:43:00.011-04:00

I found bay scallops on sale at Whole Foods this week. They're one of my favorite types of seafood. This is an easy dish to prepare. I adapted it from a recipe on the Whole Food's Market website (I've omitted the chili pepper flakes) and complemented it with steamed asparagus and Trader Joe's Harvest Grains Blend.

The recipe is simple. Whisk together 2 tablespoons soy sauce, 1 and half tablespoons honey, 1 tablespoon Dijon mustard and 1 teaspoon rice wine vinegar. I also added a little pear juice because I happened to have an open container of it in my refrigerator - orange juice would also be a nice flavor addition.

Heat some olive oil in a pan, cook the scallops for about 2 minutes on each side till browned and cooked through, then set them aside. Allow the pan to cool a bit, pour in the soy sauce mixture and let it thicken and reduce a bit on low heat. Add the scallops to the pan and coat them with the glaze. Serve on a plate, drizzle with remaining glaze and sprinkle with sesame seeds.

Sunny Retreat

2010-05-17T16:50:00.015-04:00

My fiance and I recently enjoyed an afternoon date together in Georgetown. We strolled between M Street and the canal in search of a new restaurant to try. The intoxicating scent of fresh herbs and garlic lured us into Il Canale.

The weather was gorgeous so we asked to dine on the terrace and lucky us, we had the space to ourselves! Sparkling blue sky above us and the bright white walls made me feel as if we were on a sail boat in the Mediterranean. It was a mini-vacation. We toasted with two refreshing draft beers, Peroni, a popular Italian pale lager and ordered a pizza and linguine with clams to share. The pizza, La Regina: tomato sauce, imported bufala mozzarella and ricotta and prosciutto was perfect. The crust was super thin, crisp on the outside and chewy-doughy on the inside. The ricotta was absolutely the best I've ever tasted. Next time I'll order it with the Anitpasti plate! Delizioso!

2010-05-12T13:10:00.010-04:00

Bean Salad with Asapargus and Leeks
Start to Finish: 10 minutes
Serves: 1

Ingredients
2 Leeks
1 Tbsp olive oil
1 clove garlic
1 cup of 2 inch-cuts of asparagus (steam to cook)
1/2 cup garbanzo beans
1/2 cup kidney beans
1 Tbsp goat cheese
1/4 cup chopped walnuts
2 Tbsp chopped basil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
sea salt

1. Heat a olive oil in a pan, saute leeks (diced into rings and rinsed well) with minced garlic and a dash of sea salt.
2. Rinse and strain garbanzo and kidney beans, put in bowl and mix with cut, cooked asparagus.
3. Once leeks sauteed to softness and are slightly caramelized, combine them with beans and asparagus.
4. Mix in chopped basil and sea salt to taste. Whisk balsamic vinegar and mustard in a small cup, pour over salad and toss to coat.
5. Toast the walnuts in a pan over medium heat for 2 minutes.
6. Sprinkle toasted walnuts and crumbled goat cheese over the salad.

2010-05-05T20:13:00.016-04:00

I haven't had bread pudding more than a few times in my life and I'd never made it myself till tonight, but the craving struck me so I decided to give it a try. After skimming a few recipes online I learned that it was a fairly simple dessert and just the ticket to use up some leftovers in my refrigerator that might otherwise go bad before eaten – the last of a loaf of bread, a few eggs, milk, and the lonely apple in the fruit bowl. Add a little butter, cinnamon and sugar and you've got bread pudding!

Here's the basic recipe:

1. Preheat the oven to 350. Layer a 9x12 baking pan or a similar size with about 6 slices of bread (or an amount that adequately fills the pan). You can use a variety of breads... french bread, white bread, cinnamon bread, rolls, etc.

2. Thinly slice 2 tablespoons of butter and distribute it over the bread - pop the pan in the oven just long enough to melt the butter, then take it out.

3. In a bowl, combine 2 cups milk, 3 eggs, 1/2 cup sugar, a teaspoon of cinnamon and a teaspoon of vanilla extract. Pour that mixture over the bread and allow it a few minutes to soak in while you thinly slice a large apple. Arrange the apple slices over top the bread in one layer.

4. Baking time will depend upon your oven and the depth and size of your pan. Check after 15 minutes, but it may take up to 40 minutes. The bread pudding is done when the top springs back when you tap it lightly or a toothpick inserted in the center comes out clean.

Variations:
You may want to try raisins, nuts, sliced peaches or pears. You could also substitute brown sugar or add a few dashes of nutmeg. It would be really yummy served with fresh whipped cream or a scoop of ice cream!

2010-05-05T11:12:00.007-04:00

I made this impromptu meal last week and really enjoyed the result. First, I cooked up some Vietnamese style rice noodles according to package directions. While they boiled, I sliced up about 6 carrots and sauteed them in a pan with a little butter, a dash of salt, a dash of sugar, and roughly sliced fresh ginger. Once the carrots had softened and caramelized a bit, I mixed in some frozen green beans just enough to defrost and warm them. I set the carrots and green beans aside and sauteed some leftover spinach. When the noodles were ready I transferred them to a bowl, tossed them with a little sesame oil and soy sauce and then combined the noodles with all the vegetables. Yum! If you prefer this meal with a little vegetarian protein you could add tofu or even some chopped cashews or peanuts.

Five Seed Almond Bars

2010-05-05T10:52:00.003-04:00

A new Trader Joe's product find. These are delicious and healthy. They're more spiced and nutty than sweet so they're not quite cookies, but their chewiness is very satisfying. They remind me a little bit of gingerbread or spice cookies and they pair especially well with a cup of coffee or chai tea.

2010-04-19T14:44:00.010-04:00

On Sunday, I made bruschetta for lunch. I began with a loaf of french bread that I cut into thick slices and grilled directly on a grill pan without oil or butter. I then rubbed fresh garlic on some of the slices (left it off the slices with sweet toppings like orange marmalade and melon) and drizzled a little olive oil on each. I then went about assembling ingredients I had on hand to make these bruschetta...

- tomato, basil and fresh mozzarella with balsamic vinegar
- prosciutto, fresh mozzarella and orange marmalade
- prosciutto, feta, honey dew melon and honey

Mmmm! So good and so fun to make!

2010-04-18T15:24:00.018-04:00

This is a super fun recipe made with fresh ripe honeydew melon and ice cubes made from brewed herbal peach and mint tea! Why use regular ice cubes when you can use tea cubes! The variations on this recipe are endless! This particular combination, of melon, peach and mint is very light and refreshing.

Some other tea suggestions: chai, earl gray, chamomile, orange spice, raspberry, lemon zinger, lavender.
And fruit suggestions: cantaloupe, mango, watermelon, and peaches to name a few. Mix and match to create your own!

I'd like to try these pairings next:
watermelon + berry tea
honey dew melon + chamomile tea
mango + orange spice tea
peaches + lemon zinger tea

Fresh Melon Slush infused with Peach and Mint
Start to Finish: time for ice cubes to freeze, and 10 minutes to prepare slush
Serves: 2

Ingredients
1/2 small honey dew melon (about 2 cups of cubed melon)
6 tea ice cubes ( brewed from 1 mint tea bag and 1 peach tea bag)
2 tsp. sugar (or 2 tsp. honey or 1 tsp. agave nectar)

1. Make ice cubes ahead of time with brewed tea. Make a cup of tea, allow to brew, cool a little, and then pour into ice cube trays. Two cups of tea will make more ice cubes than you need for this recipe so you can save them for another time.
2. Spoon fresh melon into a blender or other blending device. Add six ice cubes. Sweeten according to taste depending upon how naturally ripe and sweet the melon you have is.
3. Blend until smooth. Divide into glasses. Serve immediately.

Photo Tour of Fluffy Thoughts Cakes

2010-04-17T14:50:00.024-04:00

A couple of weeks ago, I wrote a post about the lovely Fluffy Thoughts Cakes, new to Mclean, Virginia. I gushed about owner Lara Stuckey's apple bacon cupcake with maple frosting. I dropped by for their grand opening party this week, sampled more delicious treats (check out the cream puffs with caramelized sugar garnish) and took some photos. In my last post, I also complemented the shop's charming interior decor, which I can happily share with you now.

They also have truffles! These have a caramel filling and crushed almond coating.

Sesame Crepes

2010-04-17T08:00:00.002-04:00

My fiance recently visited his grandparents in California. They gave him a package of "Sesame Crepes" from Trader Joe's to take home for me because they imagined I'd enjoy it. So thoughtful! They were right - I love this nutty sesame pancake-like treat. Apparently is popular in Vietnam. Here are the ingredients on the package: sesame seeds, sugar, peanuts, cashews, rice flour, citric acid. I recommend looking for this at your local Trader Joe's or asian market. They'd be really yummy sliced and sprinkled over vanilla ice cream.

Fluffy Thoughts Cakes

2010-04-01T12:58:00.058-04:00

Recently, by chance encounter, I discovered something out of this world. A bacon cupcake with maple frosting. Intriguing right? Edgy, daring? Yet until you try it, you have no idea how delicious. Just... oh... incredible! Each bite feels almost criminal. Savory bacon, smooth perfect frosting... and slices of apple baked into the moist vanilla cake. How did I get so lucky?

Well, while running errands in McLean, VA, I stumbled upon Fluffy Thoughts Cakes after following a trail of overheard conversation with the irresistible phrase... "cupcake samples".
To my delight, the cupcakes were housed in a beautiful pastel colored shop with a sweetly decorated tasting room whose modern table setting with clear louis ghost chairs deserves high marks for style. As I entered, several friendly women behind the counter greeted me and offered me samples of mini of red velvet cupcakes and mini banana cupcakes with caramel frosting. Heavenly!

I then made selections from the pristine bakery display case that houses a wide assortment of tempting cupcakes and treats including vegan options. Besides the bacon cupcake I also recommend the lemon meringue cookie (pictured above). Fluffy Thoughts serves two other flavors, mint and raspberry which I must go back to try but I can attest that the lemon is fantastic - a soft custard and meringue center reminiscent of lemon meringue pie sandwiched by a crisp meringue cookie. I also oreded from the drink menu, and fresh espresso in hand, I admired the gorgeous wedding and occasion cakes on display.

Cake creation is clearly a joy and natural talent for Lara Stuckey, the shop's owner and head designer. Lara has an interesting background - with a degree in Psychology and Fine Arts and a Masters in Counseling Psychology, a love of baking since childhood, time spent working at Cakelove, and study with world-renowned cake designer Collette Peters in New York City. Too see examples of Lara's cake designs, whether you've got an occasion in mind or just appreciate confectionery artistry, I urge you to visit her website. A visit to Fluffy Thoughts in McLean for a cupcake or two, or three, is also a must!

Momofuku Noodle Bar

2010-03-30T11:25:00.020-04:00

Last week, I visited my friend Sara in NYC. For dinner, we went with a group of friends to Momofuku Noodle Bar, at the suggestion of her food savvy fiance Jesse (check out his blog here). At 9pm on a Thursday night the place was packed. We waited for a table while enjoying drinks. Most notably, soju slushies (concord grape, dark and stormy and apple cider) - like melted popsicles, yum.

At our table, we ate family style. Several noodle bowls, soup bowls, appetizers and pork buns passed around the table. I snapped photos with haste as each new plate arrived and was quickly speared by chop sticks from all directions. Every bite was full and flavorful, oh my god delicious. I'll be brief with the writing and plentiful with the photos. At Momofuku, the menu changes daily, as does the soft serve ice cream flavor. Thursday night it was wine and cheese. Interesting for a few bites. Momofuku also runs Milk Bar (soft serve, cookies, cakes and bread) and three other establishments Ssam Bar, Ko and soon Ma Peche.

duck rillettes – grapefruit, marinated radicchio, smoked hazelnut

Tokyo turnips – miso butter, pearl onions, chives

steamed pork buns - (the highlight for me)

ginger scallion noodles – seasonal vegetables, cucumber, menma

smoked chicken wings– pickled chili, garlic, scallions

momofuku ramen – pork belly, pork shoulder, poached egg

chilled spicy noodles – Sichuan spiced sausage, spinach, cashews

Did that make you hungry?

Healthy Salad

2010-03-23T13:01:00.004-04:00

A short post –I'm spending time with family this week, and I'd like to share this salad that my dad made for lunch for the two of us today. Grilled chicken from last night's dinner over a bed of greens garnished with fresh blackberries, crumbled blue cheese and a light herb vinaigrette. Light and healthy! Thanks dad. :)

2010-03-16T21:22:00.020-04:00

My current breakfast of choice: 2% greek yogurt (FAGE brand) with sliced bananas, chopped raw walnuts and a drizzle of honey. It's very yummy, I can make it quickly and it keeps me full for a while. It's also a good breakfast equation... substitute variables as you like:

yogurt + strawberries + slivered almonds
yogurt + banana + chopped pecans + cinnamon
yogurt + raspberries + shaved dark chocolate
yogurt + banana + toasted shredded coconut

:) Any other ideas?

Sesame Seed Balls

2010-03-15T20:09:00.015-04:00

I'm crazy over these sesame seed balls from a local Chinese restaurant. They are deep fried balls made of glutinous rice flour coated with sesame seeds, filled with black sesame seeds and granulated sugar. I've had sesame seed balls a number times with red bean filling but never with this black sesame seed and sugar filling which melts so deliciously when you bite in. If there weren't so filling, I could eat a dozen of these at once. Yum. Someday I'd like to try making these at home.

Ching Ching Cha

2010-03-12T15:00:00.002-05:00

I've been wanting to write about the magical Chinese tea house Ching Ching Cha on this blog ever since I visited it for the first time last fall.

On Wisconsin Avenue in Georgetown, you could easily walk right by and miss this jewel. You will first enter a hallway that looks like it might lead to an import store for Chinese furniture and art, but keep going and that hallway opens up into a tall sunlit room filled with warm wood, low tables with floor cushions and beautiful table sets with Ming style chairs. There is also a well curated collection of tea ceramics, utensils and related accessories, books and art, as well as a variety of loose tea leaves for sale.

The menu, set inside a sweetly hand-stitched cover, offers an extensive tea list. Each type of tea is served in a particular kettle or cup complementary to it's style along with instructions from your waitress on how to pour, brew and sip your tea.

It's an intoxicating experience... the tea and the atmosphere in combination transport you to another time and place. If you plan to stay a while and sip your tea slowly (as tea is best enjoyed) Ching Ching Cha offers a small fresh and healthy menu of appetizers, meals and dessert. I especially like the very comforting and unique tomato egg drop soup that comes with the lunch combination meal.

2010-03-11T12:35:00.055-05:00

Ok, I admit it. I'm crazy about kale - I've already mentioned it in three other posts. I know there must be other kale lovers out there... but I'm guessing I'm kind of a minority here - it's not a commonly used or beloved vegetable – at least in the typical American diet. I can only think of one time I've seen it on a restaurant menu. That said, this blog post title "For the Love of Kale!" may not get so many clicks. If you're reading though... kale lover or not, please continue.

Besides the taste, the best thing about kale is how nutritious it is: cancer-fighting, rich in Vitamin A, K, E, and high in fiber. It's one of the best plants you can eat.

I especially love trying new varieties. This one is called dinosaur kale! I combined it with my latest favorite Trader Joe's item, Harvest Grains Blend, (a mix of of Israeli style couscous, orzo, baby garbanzo beans and red quinoa) to make this delicious soup.

Kale, Beans and Grains Soup
Start to Finish: Approximately 15 min.
Serves: 4

Ingredients
1/2 package TJ's Harvest Grains Blend
2 tbsp olive oil
1 yellow onion finely chopped
4 celery stalks finely chopped
1 garlic clove very finely minced
1 bunch kale washed and cut into salad bite size pieces
1 carton chicken broth (4 cups)
Sea salt to taste
Pepper to taste

1. Prepare grains according to package directions with water (not chicken broth). While they cook, heat olive oil in a pot over medium heat.
2. Saute chopped onion, celery and garlic in olive oil for 4-6 minutes, seasoned with a pinch of salt.
3. Next, saute the chopped kale for about 2 minutes, add another pinch of salt.
4. Add chicken broth to pot and stir in the cooked grains. Bring soup to a light boil then turn down and simmer for about 4 minutes. Add salt and pepper to taste.

____________________________________

By the way, in my kale research, I found some interesting facts about it on Wikipedia:

"A whole culture around kale has developed in north-western Germany around the towns of Bremen, Oldenburg and Hannover as well as in the State of Schleswig-Holstein. There, most social clubs of any kind will have a Grünkohlfahrt ("kale tour") sometime between October and February, visiting a country inn to consume large quantities of boiled kale, Kassler, Mettwurst and schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a "kale king" (or queen)."

My heritage is partially German. Maybe that explains why I crave kale. In fact I'll be visiting Germany this summer. Too bad I'll miss the kale tours and festivals. Ok, maybe that would be taking it a little too far. I'm sure I have a kale consumption threshold.

2010-03-09T10:00:00.007-05:00

Spring is just around the corner. The season of change and renewal. I'm getting an itch for spring cleaning... wanting to open the windows in the house to exhale the stale air of winter. My body is calling for more exercise and more time outdoors to soak up some sun.
In the kitchen, I've found myself craving more salads and lighter fare. Perhaps it's also because bikini season is a few months away and I've got a little pudge around my middle I'd like to shed.
All this has led me to think more Mediterranean. It is after all, one of the healthiest diets on earth – made up of fresh vegetables, healthy oils and nuts, omega-3-rich seafood, lean protein, whole grains and heart-healthy red wine.

Here are two Mediterranean inspired meals I made this week.

- Roasted vegetables: fresh beets, potatoes, carrots and brussel sprouts. Very easy to do - just toss with olive oil and salt and pepper and roast in oven at 400 degrees for about 30 minutes.

- After roasting, I mixed the vegetables with Trader Joe's Harvest Grains blend.
- Pickled carrot and cucumber salad (with white balsamic vinegar and a dash of sugar)
- A little hummus and some flat bread.

_______________________________________________

- Roasted vegetables: carrots, potatoes, and red onion.
- Grilled skinless boneless chicken breasts seasoned with an herb blend and sea salt.
- A little 2% greek yogurt (because I had some extra in the refrigerator)
- Avocado (it was ripe and needed to be eaten... but it goes great with this meal)
- Tabbouleh salad:
I used Bob's Red Mill Bulger Wheat and a slight variation of the tabbouleh recipe on the bag which follows...
1. Soak 2 cups bulger wheat in 2 cups water for 1 hour.
2. Combine bulger (using a wooden spoon) with 3 cups chopped flat leaf parsley, 1/4 cup chopped mint, 3 finely sliced green onions, dash of black pepper, 1/2 tsp salt, 1 seeded and diced cucumber, and 2 seeded and diced medium tomatoes.
3. Add 3 tbsp lemon juice, toss and chill for 1 hour. ( I also added 2 tbsp of balsamic vinegar)
4. Before serving, toss again with 3 tbsp olive oil.
This recipe makes 6 servings of tabbouleh.

Old friends. Good food.

2010-03-08T11:54:00.028-05:00

Last weekend, I had dinner at the home of a childhood friend of mine that by good fortune, happens to live close by. She and her husband invited my fiance Brian and I over for dinner and insisted we bring along our dog Winston (they have a golden retriever). Over the phone, Lauryn told me she was a little nervous to cook for us since I write a food blog. That made me laugh... I don't consider myself a culinary expert - just an admirer of good food. I told her not to worry. She asked me if I liked lamb and I said yes. I haven't had lamb in ages so I was looking forward to trying something "new" and I was impressed by her choice. I had a feeling she was just being modest about her cooking.

Turns out I was right. Everything was seasoned beautifully and prepared thoughtfully. First, she won us over with pastry-wrapped baked brie with cranberries. For the main course, she seasoned the lamb with salt and pepper and rolled it in sesame seeds. Then her husband, Chad, cooked it to perfection on the grill outside (much credit due to his grilling skills). The lamb was moist and flavorful, accompanied on our plates with rosemary roasted potatoes and sauteed spinach.

For dessert, Lauryn made a really delicious rice pudding, flecked with fresh vanilla bean and garnished with a berry compote.

All this, she accomplished with a three year old by her side and a one year old at her hip. Her children, by the way, are just the sweetest and cutest kids ever. I could also write a whole paragraph here about how beautifully decorated her home was - stylish and modern yet down to earth and welcoming – like she and her family are. I had such a wonderful time and I'm really looking forward to having them over for dinner at our home. I have to say though, I'm a little bit nervous now to cook for her.

2010-03-03T08:00:00.002-05:00

Smoked fish over a bed of greens is one of my favorite light and healthy meals. I highly recommend this naturally smoked trout from Ducktrap River of Maine which you can find at Trader Joe's (about 4 servings for $6.50). I like that the fish is fresh and moist and doesn't contain any chemical preservatives or artificial ingredients.

You can assemble this meal in a matter of minutes. Create a salad with your favorite greens and vegetables and toss with a light vinaigrette. I used Bibb lettuce, shredded carrots, celery, cucumber and a little green onion. I like to top the smoked fish with a little lemon juice and a mixture of 2% plain greek yogurt (healthier than sour cream) and plain (not creamed) horseradish. On the side, I enjoyed some flat bread and hummus (yes, also from Trader Joe's).

Other tasty ideas for this salad:
- capers
- thinly sliced granny smith apple
- sliced roasted or pickled beets
- thinly sliced radish
- vinaigrette-marinated green beans
- fresh dill

2010-02-26T08:00:00.003-05:00

Lately I've been trying to cut down on my dairy intake to see if it improves my overall health because I suspect that I'm somewhat lactose intolerant. When I scanned my freezer last night for dessert options, the raspberry sorbet I'd purchased earlier this week just didn't strike my fancy. I wanted something creamy. A treasure hunt through my kitchen turned up these ingredients: some very ripe bananas, a can of light coconut milk, unsweetened shredded coconut and unsweetened dried mango slices. These lovely flavors and several complimentary spices inspired this yummy vegan rice pudding.

Note: If you want to make this recipe even healthier, opt for brown rice and lessen or omit the maple syrup. It will be less sweet, but with very ripe bananas you'll still have lots of flavor. I'd also recommend toasting the coconut flakes. The kind I had on hand were finely shredded for baking so I just mixed them in au natural.

Coconut Banana Mango Rice Pudding
Start to Finish: Approximately 30 min.
Serves 2-3

Ingredients
1/2 cup Jasmine Rice
1 can light coconut milk
1/2 tsp vanilla
1 cinnamon stick (or 1/4 tsp ground cinnamon)
1/8* tsp ground ginger (or 1" slice of peeled fresh ginger)
1/8* tsp ground clove
1/8* tsp ground cardamon
1/4 cup unsweetened coconut flakes
1/4 cup diced unsweetened dried Mango
2 very ripe bananas cut in half lengthwise then diced
2 tablespoons Maple Syrup

*1/8 tsp is approximate, it equals a pinch or two. Adjust to your liking.

Steps
1. Rinse rice in a bowl with several exchanges of cold water until the water comes out clear.
2. Combine rice, coconut milk, cinnamon, ginger, clove and cardamon in a small pot and bring to a boil, then reduce heat, cover and simmer for about 20 minutes or until rice is done.
3. Transfer the mix to a bowl and remove all solids.
4. Stir in diced dried mango. When it combines with the hot rice it will rehydrate and soften.
5. Heat maple syrup in a frying pan on low heat and stir in cut up bananas. Coat with syrup and cook for a few minutes so that bananas begin to caramelize. Be careful not to burn them.
6. Add bananas and shredded coconut to rice and combine well.

2010-02-16T16:22:00.074-05:00

Last week, I picked up this product at Trader Joe's because it looked interesting: Harvest Grains, a blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa. Quinoa is a very healthy grain and garbanzo beans are a good protein source. Plus, it only takes 10 minutes too cook. Sold! (for $2.69).

At home, I poured the grains out of the bag into a measuring cup. Aren't they pretty?

Next, I scanned my refrigerator for left-over vegetables and meat to combine them with. I found brussel sprouts, bok choy, some celery, green onion, and a third of a package of bacon.

This is the recipe I came up with. It was a great success! I hope that you will try it.

Harvest Grains with Bacon, Brussel Sprouts, Bok Choy and Celery
Start to Finish: Approximately 15 minutes
Serves: 2

Ingredients
1/2 package of Trader Joe's Harvest Grains prepared according to directions
(1 and 3/4 cups chicken broth, vegetable broth or water to cook the grains)
4 slices of Trader Joe's Applewood Smoked Nitrate and Nitrite Free Bacon each cut into 1 inch pieces
1 bunch (about 12 7-inch long leaves - green and white parts) of bok choy cut into 1-inch pieces
3 stalks of celery cut into 1/2-inch pieces
2 green onions, white and green parts thinly sliced
6 brussell sprouts, quartered

1. Cook harvest grains according to directions. Since the bacon will supply cooking fat, it's not necessary to add an optional tablespoon of butter to cook the grains.
2. While the grains cook, heat a frying pan to medium-low heat and add the bacon pieces. Trader Joe's Applewood Smoked bacon is great because it's thick-cut bacon with less fat. It also has amazing flavor and isn't overly salty.
3. After the bacon has cooked for a couple minutes, add in the celery. At this point, spoon out some of the liquid bacon fat that is collecting in the pan to reserve in a glass or metal container to add back in later if you need more oil to cook with.
4. Next chop up and add the quartered brussell sprouts. Follow with the diced green onion. Be sure not to over cook any of the vegetables - you want them to remain bright green.
5. Once the bacon is looking done and the vegetables are still bright green, stir in the diced bok choy last. Add some reserved bacon fat if you need a little more to coat the vegetables for sauteing.
6. Finally, combine the cooked harvest grains with the sauteed bacon and vegetables and serve.

The Happiest Hour

2010-02-12T08:00:00.004-05:00

I'd like to thank the inventor of happy hour. What's better than good company and good food for a friendly price on a weeknight? Last week I shared happy hour with friends at my favorite restaurant, and now I'm thrilled to share it with you!

Blacksalt, located in the Palisades area of Georgetown, is a triple threat: a fish market, a dining room for brunch, lunch and dinner, and a bar with a daily 4-7 happy hour. Blacksalt is not just amazing seafood, ambiance and spot-on service, it is an establishment committed to serving sustainable seafood. So you can dine knowing that your meal has been sourced responsibly. It's a great deal for happy hour, where I've feasted happily on fresh oysters, mussels in a variety of preparations, and out-of -this world saffron infused seafood stew. If you save room, the desserts will leave you speechless (I recommend the creme brulee trio and the key lime pie).

Blacksalt offers a great selection of cocktails, beers and wine. The mojito is the best I've ever had, hands down. Not only because of the rock candy stirrer (genius) but also because it is divinely refreshing. Blacksalt serves their mojito in several flavors including apple and raspberry. I also recommend the peach bellini.

These photos are from a happy hour visit (four happy hours to be exact) with friends the Wednesday before the second big DC blizzard kept us all snowed-in for the weekend. It was before my birthday so I didn't expect this candle lit dessert my fiance surprised me with. How sweet! I love the chocolate-script message improvised by the kitchen. I'm definitely a lucky lady!

Pastry Bites with Feta and Caramelized Onions

2010-02-03T12:38:00.021-05:00

Trader Joe's is the perfect place to find party appetizers because they have really delicious choices that can keep you within a modest budget.
This appetizer is my favorite. It is so heavenly – golden flaky bite-size pastry filled with velvety feta and subtly sweet caramelized onions.
$5 for a box of 12.

Preserving Fresh Herbs

2010-01-30T12:15:00.016-05:00

Last week, I bought some dill. I don't remember what recipe I intended it for but I've managed to get it into my cooking on several occasions over the past week. And yet, I am still left with an insane amount of dill... enough to season 10 meals for a family of 10. Since my household has just 2 mouths to feed, the dill will surely go bad before I use it all. I can't stand to waste food. What's a girl to do?

I've heard that herbs can be frozen in ice cubes to preserve their freshness. Later, the individual cube-size servings can be thawed – and voila, fresh herbs brought back to life! I've never tried this on my own until today. It was fun and simple. And now, for probably the next 6 months, whenever I want fresh dill, I won't have to go to the supermarket, it will be there in my freezer. This is a cost saver too!

The method is very simple. Fill every compartment of an ice cube tray half-full with water. Then fill each space with a bunch of herbs (mint would be wonderful – perfect for iced tea). Put the tray into the freezer. Once mostly frozen, add water to fill the cubes - this two-step method keeps the herbs from floating to the top of the cubes.

Megan's Pantry Puzzler

2010-01-27T18:00:00.000-05:00

In this post, I'll be answering a food query from Megan, who commented on the blog recently asking for help with what to make of a hodgepodge of ingredients in her pantry left behind by a previous roommate:

Hi Ashley!
I was wondering if you could/would like to help with a food-related problem. I was going through my pantry today and came across a bunch of ingredients left by a roommate who moved out recently. The following list includes stuff I don't have a CLUE what to do with but by good fortune or bad - am now the owner of. Help!

Pastina, Clam Juice, Duck Sauce, Orzo, Malt Vinegar, Chipotle Tabasco, Tamari Soy Sauce, Oyster Sauce, and Cherry Syrup (which has a very thin consistency)

Thanks!
Megan

I'm not going to take this list and attempt to combine it all into one fabulously impossible dish (fabulously disgusting)... but most of the items here have great potential and I've managed to find a one-dish combination of four of the ingredients.

Pastina, tiny pasta stars, are a fun place to start. As a little kid, I enjoyed them in chicken soup. So my recommendation for those is to keep it simple. Chicken stock + pastina, if you feel like it, add some sauteed celery, carrots and onion. A very comforting meal.

For the Orzo, I suggest combining it with the clam juice to create a Seafood Paella. Clam juice is the strained liquid from shucked clams. To this soup you'd add seafood you like, such as shrimp, cod, mussels. Here's a recipe to try.

For the oyster sauce, this recipe is worth a try. A pretty simple ingredient list. I'd go a little lighter on the sugar though, 3/4 cups is a lot. Agave nectar or honey are healthier substitutes (taste test - the amounts will differ).

Duck sauce is generally comprised of dried plums, sugar, vinegar and spices. I'd try coating some boneless skinless chicken breasts with it and baking them in the oven.

Finally, the grand finale, a four ingredient combo: cherry syrup, soy sauce, malt vinegar, and chipotle Tabasco, to make Grilled Spare Ribs with Cherry Glaze. (it has high marks from 194 reviewers on epicurious). Substitute cherry syrup for the cherry cola since the syrup has a thin consistency and the chipotle Tabasco for the hot pepper sauce. Personally, I'd rather use cherry preserves than cherry syrup in an entree because I'd be afraid the syrup would be too sweet... so I'd add the syrup a little bit at a time and taste test as you go.

If anyone else has a "pantry puzzler" of seemingly incongruous ingredients... leave a comment and I'll do my best to solve it! C'mon, I'm up for the challenge!

*pantry photo via flickr user carolyn.will

2010-01-25T08:55:00.030-05:00

Food was a recurrent theme among my Christmas gifts this year. Any kitchen gadget lover can understand my thrill over this one. (Thanks dad!) A Cuisine Art immersion hand-held blender! Whooo hooo!

It boasts the ability to whip up smoothies, puree soups, and froth milk for your cappuccino! It's powerful, speedy and clean up is a cinch because the blending shaft detaches with one click to rinse under water or put in the dishwasher.

For all of you out there in the mood for a tasty and health boosting smoothie, here's a little recipe I whipped up this morning (a regular blender will do just fine).

Strawberry Banana Smoothie with Flax Seed
1-2 servings

1 small banana
3-4 frozen strawberries
1 cup low fat plain organic Lifeway Kefir Yogurt (Kefir is essentially a drinkable yogurt, with the bonus that it contains even more beneficial bacteria than regular yogurt)
1 Tbsp ground flax seed (for fiber and omega-3)
1 tsp honey

Matchbox Vintage Pizza Bistro

2010-01-18T19:59:00.040-05:00

This week in DC, I had lunch with my out-of-town friend Leah and her friend Allison (@MissAllisonG) whom she hadn't seen since high school. We met in Chinatown, and upon Allison's recommendation we dined at Matchbox, a "vintage pizza bistro". Completely delicious! My only regret is that I didn't find out about it sooner. It's now at the top of my list for a repeat visit.

The meal began with a round of martinis. I chose the pomegranate martini (pomegranate liquor, absolut mandrin, sour mix and a splash of sprite).

Next, we shared a heavenly apple and pear salad comprised of mixed greens, candied pecans, Gorgonzola and a light but flavorful honey-balsamic vinaigrette.

For our entree, we split the "veggie pizza". It was the best vegetable pizza I've ever had. A white pizza with cremini mushrooms, spanish onions, roasted poblano peppers, roasted garlic, mozzarella, fresh herbs, fingerling potato crisps (essentially potato chips, which are deeeeelicious on pizza – who knew?)

We splurged on the trio dessert. On the left, a trio of sorbets, in the center, a molten chocolate cake, and on the right, the standout, house-made cinnamon doughnuts with a cup of espresso kahlua crëme. The doughnuts were to die for – soft and doughy on the inside, lightly crisp on the outside, not a bit greasy. Next time I'll skip the trio and just order the doughnuts.

2010-01-03T08:00:00.005-05:00

If you'd like to take a break from meat and dairy (health and environmental benefits) and you enjoy Japanese cuisine, here is a filling and delicious meal that's fast and easy to make.

I love the nutty flavor of buckwheat. It's delicious as a noodle and really yummy as a pancake (I'll post about that someday). Despite it's name, buckwheat isn't actually related to wheat at all – it's not even a grain. It's a fruit seed and a great substitute for people with wheat sensitivities.

Buckwheat Soba Noodles with Kale and Mushrooms
Start to Finish: Approximately 15 minutes
Serves: 2-3

Ingredients
Buckwheat Soba Noodles (I used Organic Yam and Buckwheat noodles from Eden)
2 tbsp extra virgin olive oil
sea salt to taste
1 bunch kale, ripped by hand into salad-size pieces
8 crimini mushrooms, sliced
2 green onions, thinly sliced
sesame oil to taste
soy sauce to taste

1. Cook soba noodles according to package directions. When done, divide into bowls and add mix in a little sesame oil to keep noodles from sticking together.
2. Meanwhile, heat 1 tablespoon of olive oil in pan over medium heat. Saute kale in pan with olive oil until softened but still bright green (3-5 minutes). Season with sea salt to taste. Set aside.
3. Heat another tablespoon of olive oil in pan over medium heat. Saute mushrooms and green onions till just softened (3-4 minutes).
4. Mix in kale, mushrooms and green onion with soba noodles. Add sesame oil and soy sauce to taste. (I like about 1.5 teaspoons of each)

2010-01-02T08:00:00.001-05:00

I've been excited to make this Thai Chicken soup since I saw the recipe in the January '10 issue of Martha Stewart Living. I love Thai soups but I've never tried to make one before – mostly because it can be difficult to find ingredients like kaffir lime leaves and fresh lemongrass.
However, this recipe has a fairly simple ingredient list. I added sliced mushrooms and carrots in my version. It's not exactly like the Tom Yum Gai soup I've had at Thai restaurants, but it is similar. I like my soup spicy enough to make my face flush - to do that this recipe needs one more chile pepper at least, but it's probably a good level of spice for most people.

My fiance Brian gave the soup this review: "Wow! This is the best soup you've ever made!", followed by "I'm really lucky." Words I'll never grow tired of!

Thai Chicken Soup (similar to Tom Yum Gai)
Start to Finish: Approximately 1.5 hours ( 30 minutes hands-on time)
Serves: 2 generously

Ingredients:
1/2 of a whole chicken (I got one at Whole Foods for $4)
5 cups water
1 teaspoon of sea salt (or regular salt but I prefer sea salt)
2 garlic cloves, smashed
2 medium size shallots, thinly sliced
4 thin slices peeled fresh ginger
1/3 bunch fresh cilantro (1 cup packed)
1 large lemongrass stalk (I found one at Whole Foods for $0.40)
1 green Thai chile, thinly sliced
1 cup of thinly sliced crimini mushrooms
1 cup of julienned carrots
1 teaspoon of Thai fish sauce (available at most grocery stores in the aisle with soy sauce)
1 tablespoon of fresh lime juice, lime wedges for garnish, a teaspoon of lime zest

1. Bring water, chicken and salt to boil in a large stockpot. Skim off foam.
2. Add garlic, ginger slices, shallots, cilantro, lime zest, and most of the lemongrass (yellow and pale-green parts only, sliced crosswise– save about 1 tablespoon of it for later). Reduce heat. Simmer, partially covered, for 30 minutes.
3. Remove the chicken breast and set it aside. Simmer the soup, partially covered, for another 30 minutes.
4. Remove the rest of chicken from the pot and set aside with the chicken breast. Strain the soup through a sieve, discard the remaining solids. Return the soup to the stockpot.
5. Stir in the chile , reserved tablespoon of lemongrass, mushrooms and carrots. Simmer lightly for 10 minutes. Meanwhile, remove and slice the meat from the bones of the chicken.
6. Skim off the fat from the soup. Stir in lime juice and fish sauce. Return sliced chicken to pot.
7. Serve soup garnished with cilantro and lime wedges.

2010-01-01T07:10:00.002-05:00

I adapted this recipe from the January '10 issue of Martha Stewart Living. The recipe suggests using Cod steamed on a bed of leeks. I selected Mahi Mahi over cabbage leaves which I seasoned with orange, lime and lemon zest and finely shredded unsweetened coconut.

I used a two tiered bamboo steamer over 2 inches of boiling water in a pan of the same diameter. There are many other types of steamers that would also work.

You will retain valuable nutrients in vegetables by steaming. Sweet Potatoes are an excellent source of Vitamin A and C; Spinach is an excellent source of Vitamin K and A, folate and iron; and Mahi Mahi is rich in Selenium, Niacin and Vitamin B6.

Start to Finish: Approximately 30 minutes
Servings: 3

Ingredients:
- A fish that steams well like Cod, Salmon or Mahi Mahi
- Leeks or cabbage to lay the fish on top of while steaming
- 2 sweet potatoes
- 1 clam shell package or bag of organic baby spinach
- 1 two inch long section of ginger, peeled and thinly sliced
- 1 tablespoon orange juice
- 1-2 tablespoons of grated orange
- Shredded unsweetened coconut (optional)
- Salt and Pepper

1. In the bottom layer of the steamer, arrange the peeled sweet potato cut in 1.5 inch thick slices with thin slices of ginger.
2. In the top layer of the steamer, put down a bed of washed leeks or cabbage to lay the fish on top of (this will make clean up easier later).
3. Season the fish with salt, pepper, grated orange rind and orange juice (add coconut if you like). You can also try other seasonings like an herb and spice mix, whatever suits your taste. This is a very versatile recipe.
4. Depending on the thickness of the cut of fish, the cooking time will vary, so check once you think it may be ready (after 7-10 minutes) and then add time if necessary. When done, the fish will flake easily with a fork and no longer be translucent.
5. If your steamer has three tiers, you will fill the top tier with spinach because it cooks the fastest (2-3 minutes). Since my steamer only has two tiers, I had to empty the sweet potatoes before I could steam the baby spinach.
6. Season the spinach and sweet potato with salt to taste and plate along side the fish.

7 Food Resolutions to Improve Your Health, the Planet's Health and Spend Less Money

2009-12-31T08:00:00.007-05:00

Tonight is New Year's Eve, it is the last day of 2009 and the beginning of a new decade. While many of you may be listing your intentions for 2010, I hope that you are also noting the wonderful accomplishments and beautiful moments you experienced in 2009. Go easy on yourself and remember that positive change is possible every day, in every moment – not just at the beginning of a new calendar year.

Since this blog is about food, I thought it would be appropriate to write a list of simple and actionable steps we can all take this year, through what we choose to eat, that will improve our health, the planet's health and save some money in the process.

1. Eat seasonally and locally. The further your food has to travel to get to you, the greater carbon impact it has.

Simple step: Try a farmer's market. You'll find local, seasonal food and you'll be supporting your local economy.

2. Buy organic food when it counts. Certain fruits and vegetables have higher amounts of pesticide residue. If you worry that organic food costs more, remember that in the long run the cost to your health is much greater.

Simple step: Apples, bell peppers, celery, cherries, lettuce, nectarines, peaches, pears, potatoes, spinach, and strawberries typically have higher pesticide residue than other fruits and vegetables. You will also benefit from buying organic meat and dairy products to avoid harmful growth hormones and additives.

3. Eat more nutrient rich dark leafy greens. Calorie for calorie, they are perhaps the most concentrated source of disease fighting nutrients.

Simple step: Try swiss chard or kale. These greens are delicious when sauteed with a little olive oil and salt and pepper. Their slight bitterness and coarser texture may take a bit of getting used to, but give your taste buds time to adjust, they may surprise you.

4. Eat slowly and mindfully. This will help you to stop eating when you are actually full and it will also improve your digestion.

Simple step: As often as you can, eat at a table, sitting down without a TV or computer on to distract you. Savor the flavors of your food and be thankful for its nourishment.

5. Choose sustainable seafood. "Scientists have determined that if we continue fishing the way we are, we could eliminate all species of edible fish by 2048," states Sheila Bowman of Monterey Bay Aquarium.

Simple step: Download a pocket sized guide to sustainable seafood choices for your region from the The Seafood Watch program on the Monterey Bay Aquarium website.

6. Reduce your food-related carbon footprint. Choose whole foods over processed prepared foods that use up more energy in production and create more waste in packaging. You'll improve your health by avoiding dangerous additives and save money too.

Simple step: Cook more meals from scratch with simple ingredients at home.

7. Eat less meat. It will benefit your health and the environment. "The UN’s Food and Agriculture Organization estimates that livestock production generates nearly a fifth of the world’s greenhouse gases — more than transportation." (explained in this NY Times article, very much worth reading). Many studies, especially The China Study, show that most American's consume much more meat than necessary and are actually putting themselves at increased risk for cancer and numerous diseases by doing so. Vegetable protein sources like beans and tofu are also much less expensive than meat.

Simple step: Begin by experimenting with vegetarian recipes that appeal to you. Check out this blog and this site for some ideas. Instead of replacing meat in your meals with "mock meat", look for vegetables that appeal to you and try new ways of cooking them with herbs and spices you enjoy.
Rather than seeing meat as the center-piece of a meal, begin to regard it more as a side dish to be consumed in smaller portions as it is in traditional Mediterranean and certain (especially Okinawan) traditional Asian diets (some of the longest living and disease-free populations in the world). If you do buy meat, choose grass-fed beef and organic chicken which are better for your body and the environment.

If you have any New Year's intentions you'd like to share, please leave a comment.

Happy New Year!

Photo via flickr user ellievanhoutte

2009-12-28T12:08:00.025-05:00

I have discovered a delicious and healthy twist on Chai tea. I brew a caffeine free Chai (Chai Rooibos tea made by Yogi) and add three tablespoons of light coconut milk (Trader Joe's brand) instead of cow's milk. Coconut milk has many health benefits (I've listed them below).

Since I usually enjoy drinking Chai at night, a caffeine free version is a great alternative to the traditional version made with black tea which would keep me up all night. This particular chai rooibos contains stevia (a naturally sweet herb) so I don't need to add any honey or sugar.

The health benefits of coconut milk:

dairy, soy and gluten free
rich in Lauric acid - the most essential fatty acid needed to maintain and build the body's immune system
contains valuable nutrients like calcium and potassium
saturated fat in coconut milk is composed of short-chain and medium-chain fatty acids that are quickly and easily assimilated into the body - unlike long-chain fatty acids in cow’s milk that the body stores as fat

Winter Wonderland

2009-12-18T07:26:00.039-05:00

Months before I was born, my father decided, based on intuition, to upgrade to a four wheel drive car. It was lucky he did, because I was born early, in the midst of a blizzard in February. Throughout my childhood, a snowstorm arrived like clockwork for every one of my birthdays.

It's been a while since I've seen a good snowstorm. I've lived in the desert the past four years. Newly relocated to DC, I assumed it would be a mild winter (compared to those I experienced for four years in Boston). But lo and behold, here comes a big snowstorm (at least it's predicted to be). The forecast is that the DC area will receive from 8-20 inches this weekend! I read one report that said there may be thunder during the snowstorm. I didn't even know that was possible! The storm arrives late tonight and will continue tomorrow and into Sunday morning. I feel for all the students that are missing out on a good snow day or two.

So, get your extra blankets out, cozy up with that good book you've been wanting to read and be sure to stock your fridge with enough food for the next few days (in case the roads shut down... you never know).

For those in the DC area, and for the rest of you around the country as well, here are some food ideas to keep you warm and cozy this winter while you're hauled up indoors:

– Hot soups and stews are the ideal winter meal. The heartier the better. I recommend my borscht or any variation on it with your favorite vegetables or meat. If you make a big pot it will feed several people and last for more than one meal.

– Hot cereal, try Farina (I had it a lot as a little kid). It's great with a pad of butter (that melts in) and cinnamon sugar.

– Try melting a piece of candy cane in your hot chocolate or coffee. Yum! Of course, if you really want to warm yourself up add some Frangelico or Baileys.

– A cup of tea. Constant Comment is a spicy winter favorite.

Most of all, enjoy the scenery out your window... there's nothing like the beauty of a winter wonderland, just in time for Christmas (it's supposed to snow again at the end of the week). Better yet, be a kid again, get out there and build a snowman!

Photo via flickr user Loopweaver

Holiday Spice

2009-12-15T08:16:00.043-05:00

I recently received a package in the mail from my friend AZMegB ( I love to receive mail!). A festive green box filled with eight clementines, a ribbon tied nail, a bag of cloves, one decorated clementine and a note with instructions. I put on my current Netflix rental "The Duchess" (which I recommend) and happily decorated each clementine. The warm fragrance of clove surrounded me, punctuated by bursts of citrus that misted the air with each nail piercing. Homemade gifts are especially nice to receive – this one was aromatherapy, craft project and holiday decor all in one. Thank you Megan!

Cloves are believed to have originated in Indonesia, the flower bud of the evergreen, Syzygium aromaticum, although their culinary use has spread across many cuisines. You will find cloves in Chinese, Indian, and German dishes; even in ketchup and Worcestershire sauce, and of course in pumpkin pie and spiced apple cider. Cloves are the special touch in a family recipe my Aunt Patricia makes each Thanksgiving: Creamed Pearl Onions with a clove bud pierced in each one. Here are some more recipes to explore.

Do you have a favorite use for cloves? Is there a spice besides clove which you especially enjoy?

Beautiful Cookies

2009-12-14T11:00:00.016-05:00

Some incredibly pretty, intricate and fun cookies for inspiration...

Photos from Flickr : Whipped Bakeshop and from Whipped Bakeshop's website.

Pie Tanza

2009-12-11T08:14:00.024-05:00

Do you have a go-to, tried-and-true restaurant for nights when you don't want to cook? Is there a menu item you order religiously every time you're at a certain restaurant? Even though you think... "I really ought to try something else on the menu", but you just can't resist it?

Mine is the Margherita Pizza, and my go-to spot is Pie Tanza. This is my favorite Margherita Pizza anywhere, hands down. For three very important reasons:

1) Very thin, brick-oven-baked crust
2) Perfectly sweet tomato sauce in just the right proportion
3) Fresh basil and lots of only fresh mozzarella

It's a 12-inch pie and I have no problem eating the entire thing on my own. I'd like to tell you about the other great pizzas on Pie Tanza's menu, but I can only say that they look delicious on other people's tables. On a few occasions, Brian has ordered the Lasagna and it was delicious. It nearly swayed me from my allegiance... but alas, the Margherita is too powerful.

Life is Sweet

2009-12-09T09:27:00.026-05:00

Slow like Honey

Gilded and sticky, sweet nectar of blossoms.
Busy bees buzzing synchronized rhythms.
Fibonacci sequence, honeycomb castle.
Ambrosia wonder in translucent amber.

Drizzle and drop,
into tea, into coffee
spread on to toast
sweeten a pastry

Decelerate the day
relax the mind
slow like honey...
for time to unwind.

A little poetry composition and sweet links: some honey recipes, and a local honey locator.

Dogma Bakery

2009-12-06T13:17:00.031-05:00

I frequently mention my dog Winston on this blog just like I frequently mention him in conversation (which is probably annoying but I don't care, I'm an unabashed dog lover). If you have a dog that deserves a special treat for unconditional love, being a good listener, and the best welcome home dance you'll ever get (or if you have a friend with a dog who'd appreciate this gift) then you'd enjoy a visit to Dogma Bakery in Arlington, VA. They have a wonderful selection of dog treats which smell so good you'll want to eat one (in the photo above : Peamutt Butter Muffin, Snicker Poodle, Rover's Pieces, and a Bubba Bite) They're baked with quality ingredients, and contain carob rather than chocolate. They also have cheesy cookies (with cheesy names to match of course!) and special holiday themed treats. Besides baked goods, Dogma also sells all kinds of toys, leashes, dishes, and pet care items for both cats and dogs. They even have a nice selection of dog and cat themed art from ceramics to doormats, note cards and paintings. It would be easy to find a special gift there.

Parsley, Sage, Rosemary and Pine... Choosing a Christmas tree

2009-12-04T10:55:00.001-05:00

The holiday season is upon us! I've been collecting cookie recipes, noting gift ideas, and bookmarking present wrapping inspiration. We don't have our tree or any decorations up yet at my home - those festivities are planned for this weekend, the only free weekend my fiance and I have between now and Christmas... it will be a holiday preparation extravaganza! Replete with hot chocolate, a walk by the White House Christmas tree, and a holiday music dance party with our lab Winston.

For the last few years we've used a small artificial tree but the base of it broke and it didn't make it into the pod for our cross-country move last summer. After a little research into what's a better choice for the environment – a fake tree or a real tree, I wonder why I didn't realize before how ungreen a fake tree is, since it's made of mostly non-biodegradable material and is often manufactured in China. Christmas tree farms actually provide good use for land with soil that's insufficient for most crops but good for growing hardy evergreens, saving that land from becoming another shopping center.

So this year, I'm thinking that a small, live tree would be nice, like the ones I saw at Whole Foods this week – trees from a family run farm which plants two more trees for each tree cut. If you live in the DC area, here's a Guide to Local Christmas Tree Farms from Washingtonian magazine. This is a great site to look up local information on how to recycle your tree after the holidays. If you're a environmental superstar and you'd like to plant your tree, here's a great how-to video with the essential steps. It's a nice way to remember past Christmases. Another alternative to a traditional tree, and a great choice for apartment dwellers with little space, is a homemade evergreen vase.

On a culinary note... the tree pictured above is a 16" rosemary tree that's sitting on my dining table. This week I made roasted potatoes with a few fresh cut sprigs. There is a lot you can do with this fragrant herb. Customarily, rosemary is paired with potatoes, chicken and pork, but it has surprising potential in dishes like these from the lovely 101 Cookbooks blog.

2009-12-02T17:36:00.002-05:00

I'd like to share this recipe from my friend Charlotte – a life-long dancer, teacher, fine artist, Feng Shui expert, gifted Tai Chi artist, and owner of three cats, who has known me since I was a blurry image on a sonogram. When I visited her home last week, which is the case with every visit, I left feeling inspired and spiritually renewed by a sense of serenity (good Feng Shui has that effect). There are many interesting things I could share about Charlotte, but the focus of this post is this delicious soup!

When Charlotte served this soup at her house as the course before dinner, I liked it so much I had seconds and asked to photograph it. It's adapted from this Cooking Light recipe, which Charlotte received from a friend. In this interpretation, the salsa is replaced with a generous squeeze of fresh lime, a sprig of cilantro, and a dollop of Greek style yogurt. This soup has a velvety texture, complex flavor and just the right amount of spice. It's also very healthy!

Breakfast

2009-12-01T09:00:00.000-05:00

I adore breakfast and I'm not ashamed to say it. First of all, mornings are my favorite time of day and I always wake up hungry. Second, breakfast is fun to cook and it's versatile... it can be savory or sweet, simple or extraordinary. Nothing's better than a lazy Saturday morning breakfast in your pajamas and slippers with a hot cup of coffee and the newspaper.

But there are a lot of naysayers out there. I'm baffled when someone tells me they don't eat breakfast or they don't like breakfast. There are so many tasty options - how can you resist this meal? Even if it's a weekday and you're pressed for time... a quick scrambled egg with salsa, a bowl of oatmeal, a muffin? Hopefully, I'm preaching to the choir and you're a breakfast lover like me!

Here's a little photo tour of breakfasts recently cooked and enjoyed by my family...

Cornmeal pancakes (with Bob's Red Mill Cornmeal - the recipe is on the bag) made by my mom. She substitutes plain yogurt for buttermilk.

A special family recipe from my dad, Cordes Eggs:
scrambled eggs with cream cheese and sliced black olives. This is really good!

French toast made by my mom with Challah bread (still cooking on the griddle).

The French toast from the photo above with a fried egg and bacon
(I had this with a little maple syrup on the side).

Steamed egg with chive, a Korean dish, made by my fiance.

When I'm in the kitchen, the breakfasts I cook are usually a bit unconventional. They're typically a little of this, a little of that – a Smorgasboard. A fried egg, an English muffin, some sauteed greens, thick cut apple wood smoked bacon, some yellow corn grits with butter, a little smoked salmon, and maybe some sliced fruit. My favorite breakfast of all time is Eggs Benedict (pictured at the top of the post), either traditional, Florentine or with smoked salmon, but always with loads of very lemony Hollandaise.

What's your favorite breakfast?

*Image of Eggs Benedict from Flickr user Adactio

How to Grill a Turkey

2009-11-30T21:00:00.000-05:00

This year my dad decided to grill the turkey for our Thanksgiving feast. I know very little about preparing turkeys or grilling. Therefore, I thought an interview with the chef, my dad Jim Cordes, would be much more informative (PS - the turkey turned out AMAZING):

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Me: Why use an outdoor gas grill to cook a turkey?

Jim: While cooking a turkey in one's home provides the satisfying aromas of Thanksgiving, I decided to cook our turkey outside to leave more room in the kitchen and oven to prepare other dishes. Our grill is a propane gas unit with three adjustable rows of flame. If the weather is nice, or even if its not and you have some place to find shelter, going outside can be a welcome diversion from the ordered chaos happening in most kitchens prior to a large event.

Me: What kind of equipment do you need to cook a turkey on a grill?

Jim: First, its important to check if your grill can accommodate the full turkey without touching its sides. A sixteen pound to eighteen turkey is the maximum size my grill can take. I used a disposable aluminum deep roasting pan found in many super markets.

In order to further separate direct flame from the pan I placed a cast iron "gas grill" skillet on the grill, then the pan on that. Last, I placed the turkey inside a removable steel basket or rack. This kept the turkey off the pan by 1/4 inch.

Me: How did you prepare and season the turkey?

Jim: I used a fresh turkey. After removing the giblets, bring them to a a boil with some onion, celery, bay leaf and peppercorns, then simmer in water for a gravy. The bird should be thoroughly washed with warm water inside and out. I noticed that the interior had frozen so I allowed hot water to thaw the interior to match the outside. After patting dry inside and out with paper towels, rub the bird with olive oil, and season. I found a dried herb mix without salt by McCormick, with marjoram, thyme, rosemary, savory, sage, oregano, and basil... a combo I would find hard to match from our garden. Sprinkling this (or any other combination to taste) liberally on the olive oil rubbed skin makes a flavorful crusty skin.

Me: Can you explain the rest of the process of grilling the turkey?

Jim: Once you've measured the turkey, cleaned and dried it, oiled and seasoned it, and tied the legs with some twine, place the turkey on a frame to allow it to be out of its juices during cooking inside the aluminum pan. Pre-heat the grill to 500-600 degrees with the cast iron grill providing a separation between the flames and pan. Close the lid and adjust the heat to show about 320 degrees. You want to catch as many drippings as you can and not have them burn during cooking. In order to avoid burning I turned off the center flame so that only the two outer flames created heat. Our grill has a thermometer built into the lid making this easy. Cook for about 2 1/2 hours or until done.. checking the bird's temperature using a meat thermometer. Poultry must be above 175 degrees.. I cooked ours to 180.

Let the bird rest, its been through a lot! Time your preparation and cooking to come off the grill 20-30 minutes before the fixings are ready. Sharpen your knife so it easily cuts beautiful slices. Use the juices at the bottom of the pan with the broth from the giblets to make a gravy using rue to thicken. Arrange white and dark meat on a platter, pour some gravy over it to keep it moist and garnish. Enjoy a moist, golden brown turkey with a flavorful crust!

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By the way, you'd never guess it from this post, but my dad is an aerial photographer with no formal culinary training. He also makes a mean omlette!

Make Your Own Cheese!

2009-11-30T10:02:00.000-05:00

Last week, I got a call from my friend Megan: "I made cheeeeeeese!" (I had to hold the phone away from my ear, her exclamation was so loud) "I used that cheese making kit and I made Mozzarella, and it's sooooo goooood!!! I ordered a kit for you – it's on it's way!"

Well, the cheese-making kit arrived, and I marveled at how such a small package could boast to produce 30 3/4 lb servings of mozzarella! Since I don't own a microwave (although there is a non-microwave method), I decided to bring the kit to my parents' house for our Thanksgiving visit so that my mom could get in on the cheese-making fun.

On Sunday morning, we assembled our supplies, laid out the directions and dived in.
It all went very smoothly until the heating to stretchability phase - for a few minutes we thought we'd have to settle for ricotta, but then magically, the cheese began to thicken, stretch and gain a taffy-like sheen.
We tasted a few bites of the warm cheese - whoa, so yummy! We split off a section of the batch to braid, and made the rest into small mozzarella balls, then chilled all of the cheese in an ice water bath. It's a very satisfying experience to make your own cheese. We began to brainstorm recipes... margarita pizzas, paninis, a Caprese salad. Delizioso!

I highly recommend purchasing this cheese-making kit for yourself or even better – as a unique gift for friends and family this holiday season - it's lots of fun and its an economical way to enjoy fresh, homemade cheese!

2009-11-22T19:08:00.001-05:00

I purchased this under appreciated vegetable, a giant Kohlrabi (it's the size of a melon) at the Falls Church Farmers Market on Saturday. It is the main ingredient in this very simple yet delicious soup – a Bohemian recipe from my Grandma Alice.

Alice's Kohlrabi Soup
Start to Finish: Approximately 30 minutes
Servings: 6-8

Ingredients:
1/2 a giant Kohlrabi or 4 medium size Kohlrabi, cubed into 1/2" pieces
4 Tbsp Butter (I generally use unsalted)
1 large Yellow Onion, finely chopped
3 medium size Yukon Gold Potatoes, peeled and cubed into 1/2" pieces
1 quart (or 1 carton) Low Sodium Chicken Broth
Salt and Pepper (white pepper if you have it but black is OK) to taste
Flat Leaf Parsley

1. Finely chop the onion and begin to saute it in the butter which you have melted in a large pot over very low heat.
2. Meanwhile, cut off the outside skin of the kohlrabi and dice it into 1/2" cubes. Add the kohlrabi to the onions in the pot with a few dashes of salt and saute them together for just a couple minutes. While they are sauteing, peel and dice the potatoes.
3. Add the entire quart of chicken broth and the potatoes to the pot. Bring the soup to a boil. Once it reaches a boil, turn the heat down very low to reduce the boil to a simmer.
4. Add a dash or two of salt and your desired amount of pepper (taste as you go) and cover the pot to let the soup simmer on low heat for 15-20 minutes or until the potatoes and kohlrabi are soft but not mushy.
5. Add more salt or pepper to your taste and about two handfuls of chopped flat leaf parsley. Stir the soup and let it cook for no more than another two minutes; ladle into bowls and serve.

Farmers' Markets

2009-11-21T12:06:00.000-05:00

On Saturday morning I went to the Falls Church Farmers Market in Northern Virginia. It was my first time there – I've visited another nearby market, the Arlington Farmers Market (in Courthouse) on a few occasions. It seemed to me that the Falls Church market has more vendors and a greater variety and quantity of produce. Look how many different types of radishes are on display in the top photo and how many types of leafy greens in the other!

At farmers' markets I become aware of the seasonality of the food I eat because the fruits and vegetables are locally grown. You won't see peaches in November, but you will see a lot of root vegetables. Here's what I brought home from a trip to the farmer's market in August:

and this is what I brought home from this Saturday's trip, a GIANT Kohlrabi (next to an apple for size comparison) :

I also purchased some homemade dog cookies from Chase Your Tail Bakery, which I will discuss in another post. You may be wondering what I'm going to use this ginormous root vegetable for. I'm going to make Kohlrabi soup (my grandmother's recipe). It's on the menu for tonight's dinner and the recipe and a post about it are on the way...

Visions of Sugar Plums...

2009-11-18T10:32:00.000-05:00

I was at Dean & Deluca in Georgetown last Sunday morning, which I posted about here. I left one detail out though. These pretty cookies I purchased. I saved them to take home, photograph and post about later. My poor fiance Brian – I buy cookies and then use them as props.
Pretty things like this are almost too beautiful to eat... instead I want to shellac them and hang them from my Christmas tree. Just kidding.

The big sparkly one is a sugar cookie, the checkerboard has a delicate cocoa flavor, and the last has a key lime filling.

They've got me reminiscing about the baked goods of my childhood...like Lebkuchen (shipped from Germany) and the impeccable cookies and pastries my grandmother made (she made the same checkerboard cookies as in the photo), but most especially her German Hefezopf (Striez – a braided yeast bread). My grandmother, an immigrant from Czechoslovakia, was a world-class cook, absolutely meticulous in preparation and presentation (there will most definitely be a post about Bohemian Yeast Dumplings – my all time favorite).

I'm looking forward to baking with my mom this Christmas (she's a fabulous cook – I have much to aspire to). It's been a long time since we made Bohemian Striez or Linzer Torte cookies together.

What holiday foods kindle feelings of nostalgia for your childhood? I would really love to read about them!

Biryani Curried Rice

2009-11-17T12:38:00.002-05:00

This was my lunch today, yum.

Cheap, easy and delicious:

Biryani Curried Rice with a fried egg

You can find Biryani Curried Rice in the freezer section at Trader Joe's.
Cost: $2.29 (serves 2 people)
Ingredients: Rice, Onions, Peas, Red Pepper, Apples, Raisins, Spices.

It's fat free (until you add oil or butter to stir-fry it), has no preservatives, artificial colors or flavors, MSG, or hydrolyzed vegetable protein.

All you have to do is heat some oil or butter in a pan and stir-fry the rice for 5 minutes. I like to put a fried egg on top!

If you're not a fan of curry, Trader Joe's also has frozen, ready to stir-fry Vegetable Fried Rice and Shrimp Fried Rice.

Dean & Deluca

2009-11-15T19:41:00.000-05:00

It was spectacularly gorgeous here in DC on Sunday! I hope that everyone was able to get outside and soak up some sunshine. It was over 70º out, just ridiculous! Brian and I decided to share the morning with our Lab Winston in Georgetown for a late brunch in the dog-friendly out-door seating area at Dean & Deluca. I could spend hours ogling the delectable eats inside those brick walls. This is the chicken pot pie I devoured – filled with celery, mushrooms, carrots and chicken, a light cream sauce, a mix of herbs, all topped with a perfectly flaky pastry crust. I bet you wish you and your fork were there huh?
Dean & Deluca is as much as feast for the eyes as it is for the palette. Really, that's the appeal of this place for me – they display their food (and flowers) so gorgeously that it becomes a full sensory experience, and for that I can accept the high prices.

I was particularly attracted to the color-saturated sweets...

...and, if you know about my love of cheese, then you understand the gravitational pull of this display:... such stunning flower arrangements (these were by the register at the coffee bar outside)...
After our meal, we took a stroll down the C&O canal with Winston...

Unexpected Treat

2009-11-15T19:13:00.000-05:00

I had dinner with some friends in Georgetown last night. After dinner, we went to Thomas Sweet for ice cream (they also have fudge). I've been to about five ice cream shops since I moved to DC and this was the first to make me savor every last spoonful. It was tricky to choose from the countless flavors on the white board above me... but I finally settled on two of my favorites. One scoop of Peppermint (with crushed peppermint sticks) on the bottom and Coffee Heath Bar on top. Sooooooooo yummy! Didn't plan to post about this... but I just had to share.

Do you have a favorite ice cream shop where you live? I'd love to hear about it!

Table for 2, and this cute four-legged guy? Absolutely!

2009-11-14T09:01:00.000-05:00

My fiance Brian and I may be living in the most dog-centric place in America. Our 100 lb yellow Labrador Winston has always lived the good life at home... sleeping in tents in the living room with his dad, going for long swims, being doted on by his grandparents. But now, one paw out the door and roll out the red carpet! This guy gets the celebrity treatment wherever he goes!

The first indications of this phenomenon appeared when we visited Annapolis, MD this summer. After a leisurely swim at the dog friendly beach, Terrapin Park, we stopped for dinner in Annapolis, a historic harbor town. We found a sidewalk table at a seafood restaurant and no sooner had our bread arrived than we were accosted by adoring fans. Most amusing, was when a passerby would talk directly to Winston, not even looking up to acknowledge us humans.

The parade of adoration continued at 2 minute intervals throughout the meal and persisted on our walk to get ice cream. On the way, sales associates at shops called to us from their doors "Oh! Bring him inside, it's OK! We have biscuits! What's his name?" The Chicos woman was especially persistent.... eventually her manager hinted that petting that dog outside the store was taking a little too much priority over her job inside the store. We didn't actually bring Winston into any of the stores, fearing a repeat of the "marking" incidents at Pet Smart.

Care to purchase your new iPod or browse the "New in Paperback" section with your pooch? In Clarendon, the Apple Store and Barnes and Noble welcome pets inside. In Old Town Alexandria, Pat Troy's Irish Pub features a Doggie Menu, and the lovely pet-friendly Hotel Monaco hosts a Doggie Happy Hour, not to mention many fabulous amenities for their furry guests. The DC/VA/MD area offers a bounty of cool activities such as Labor Day Dog Swimming at VA and MD public pools, a Canine Cruise on the Potomac, and a chance to practice your downward dog pose with the pros at Tranquil Space's annual Doga in the Park event benefiting the Washington Humane Society.

You can even take a road trip with your dog to one of Virginia's vineyards for a wine tasting. We had a blast at Barrel Oak Winery (B.O.W.) where we mingled with humans and K9s while sampling 12 wines and enjoying live music. Of course, we provided the other entertainment "Marley and Me" style, when Winston leaped enthusiastically to say hi to another dog, yanking on his leash, tipping Brian over in his chair in front of many amused on-lookers who probably saw it coming.

Brian and I are always on the lookout for dog-friendly restaurants and Koi Koi in Falls Church, VA has become a favorite. The food is very good – fresh sushi and creative rolls! The restaurant is situated in a cul-de-sac with a courtyard grass area. We have a favorite table at the end of the sidewalk where we can enjoy a peaceful and delicious meal with our best bud at our side. (A couple tuna rolls are always saved for Winston). The servers are extremely gracious and friendly... bringing out water for Winston and looking out the window frequently to see if we need anything. Once, I caught one of the waiters making exaggerated "smiley" faces to Winston when he thought we weren't looking.

We went there last week for dinner and enjoyed some yummy gyoza dumplings, tempura salmon, tuna, Philadelphia, and scallop rolls; and salmon sushi. The owner, fearing we were cold outside, brought us some complementary Miso soup (see how sweet they are?!). Brian and I were joking that when the weather gets colder we'll be arriving bundled up in thick jackets, space heater in tow, clumsily holding our chop sticks with gloves on. That may happen since Winston's birthday is in March and a sushi dinner would be an awesome present for this seafood lover.

Do you know of other dog-friendly restaurants in and around DC? Have you taken your pet to a fun dog event or found a really awesome dog park?
If you're looking for more places to check out, The Dog Lover's Companion to Washington, D.C. is a very thorough resource that's fun to read.

*Photo Credit: The photo of Winston at the top of this post was taken by my friend Charlotte. I think she really captured his contentment (at that moment he was soaking up lots of attention in the center of a circle of guests at a party).

Busboys and Poets

2009-11-13T22:21:00.001-05:00

As promised, I've made a return visit to Busboys and Poets today. It's a wonderful gathering place to enjoy good food, find interesting books, purchase fair trade and sustainably produced gifts and participate in all kinds of events, from poetry slams to seminars and book launches.

This is my first live as it happens post! To be truly live I should be tweeting it. But I'm a newbie tweeter: ALCinDC. Megan – you have finally corrupted me! As I type, I am enjoying spoonfuls of foam from my cappuccino. The foam is the reason I order them. I once ordered a cappuccino to go, requesting so much foam (90% ?!) the cup felt empty, and it was quite enjoyable!
Anyway, I ordered the Spinach and Wheat Berry Salad and it has just arrived. It also has oranges, beets!, goat cheese, cashews, and caramelized onions. Tastes like a balsamic vinaigrette. Really delicious! This is just how I hoped it would taste! Huge portion! I was worried a salad wouldn't fill me up, but it did!

I have my laptop out and I've been here over an hour now but no one is rushing me. I just ordered the Key Lime pie. It has good tartness (that's key!) and the crust is pleasing. A generous serving again, I'm taking half home.

Looking around... there is artwork on every wall. Above me are large, posterized and highly saturated prints of Ghandi, The Dalai Lama, and Martin Luther King on canvas. The music playlist has been diverse... sounded like something Indian earlier and now it's Feeling hot hot hot!.

I don't recommend writing about your food while you eat it. Food should be enjoyed in the present moment and reviewed later. But since Busboys and Poets is a bring your laptop kind of place, it felt appropriate. I'll post this on my blog when I get home...

2009-11-10T16:25:00.001-05:00

Spurred by my thoughts about what to do with goat cheese in my For the Love of Cheese post, I made a mental note to pick up some smoked salmon for this versatile treat. It can be breakfast, lunch, or a snack and it's healthy – calcium, protein, fiber and omega-3. I got the smoked salmon at Trader Joe's, they have the best prices for wild caught. The goat cheese is from Trader Joe's too and also a good deal. I got the Mestemacher Pumpernickel bread from Whole Foods. A throwback to my childhood when my mom served it to me with German liverwurst. The liverwurst is no longer a favorite but I still love the bread. It's nutty and hearty, great toasted with plain butter, honey or pumpkin butter, but also a good open faced sandwich base. As their packaging reads, it's high in fiber, it's cholesterol and wheat free, and it has a long shelf life even though it has no preservatives. Today I paired it with goat cheese, smoked salmon, fresh chives and a squeeze of lemon. Sadly, I forgot to buy dill, but it was still yummy.

Greener Pastures

2009-11-09T20:29:00.000-05:00

So, I was sitting here looking at my last post, thinking it would be nice to do another product recommendation. My mind wandered to my fridge, which I restocked with groceries today, but I drew a blank at what I could write about. All this as I spooned yogurt into my mouth. But that's a moo point. You know, like a cow's opinion.

Brown Cow! Of course! So, this is my favorite yogurt brand, excluding Greek yogurt but that's a separate category. Brown Cow makes deliciously creamy yogurt with simple ingredients: cultured pasteurized reduced fat milk (from cows NOT treated with Artificial Growth Hormones), evaporated cane juice, boysenberries, natural flavor, tapioca starch, pectin, live active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus and Bifidus. (Yeah, I typed the cultures out... I'm a food geek). No High Fructose Corn Syrup here... which by the way, I found in every single yogurt brand sold at Walmart the last time I shopped there... same goes for the bread. So frustrating! That's why I don't shop at most big name grocery chains anymore – I have to do too much label reading to find the REAL food.

Brown Cow is my favorite because of how unbelievably creamy it is even in it's low-fat and non-fat versions. Although, I highly recommend the decadent cream top version (in which a layer of thick cream sits at the top), it's so good it makes a completely satisfying dessert. They have unique flavor choices like Cherry Vanilla, Apricot-Mango, Chocolate, Coffee and Maple. And your money is well spent – 10% of all profits go to environmental protection efforts. I've only found Brown Cow at Whole Foods so far, but they have a "Find us Near You" feature on their website. I hope you find it near you, your spoon and your happy tummy soon.

Shirlington

2009-11-07T20:47:00.000-05:00

On Friday night, I was in Shirlington, part of Arlington, VA celebrating a friend's birthday. It was my first time at any of the restaurants on Campbell Avenue where practically every address on the street is a restaurant. We eventually ate dinner at T.H.A.I., but while we were waiting 40 minutes for our table (it must be a popular place) we walked five minutes down the street to check out Busboys and Poets. I've heard good things about this place, the flagship location is in the U Street Corridor in DC and they have a third at 5th and K. As their signage reads, it's a place for "Food, Books, Film, Coffee, Stage, Internet, and Bar". I know... almost too much to handle. Sit down if you need to... take a deep breath. Alas, this first visit was much too brief. Only enough time to enjoy a large cup of Chai (which was really lovely... not too sweet, just the right amount of froth). Just like the Thai restaurant, Busboy's was packed - there was only standing room at the bar. I didn't get to check out the selections in the book shop area either. This was just a taste... I'll go back soon and get the full experience.

Back to T.H.A.I. for a late dinner with a party of 13. The photo here is of the "Lemon Grass Seafood Soup". It was very tasty... just spicy enough, lots of Lemongrass and generous amounts of scallop, squid, shrimp, mussels and mushrooms. I have mixed reviews on the two entrees I tried. I found the "Ginger Root N' Broccoli" (stir fried flank steak with ginger and broccoli in a black soy sauce) nothing to write home about. The beef was too chewy. Conversely, the "Sizzling Seafood Prik King" was delicious ... basically a variation on the seafood soup with more chili kick. I'd go to T.H.A.I. again... the atmosphere was nice and the prices were reasonable.

Viet Royale and Song Que

2009-11-06T08:47:00.000-05:00

Last night, my fiance and I decided to finally try Viet Royale in Eden Center. We've window shopped it on several occasions on boba tea runs at Song Que Deli next door. I have to say that Viet Royale impressed me immensely. The dining room has a clean and pleasant ambiance and we received attentive service. The extensive menu presented a daunting choice so we went with our tried and true favorites – PHỞ and BÚN, agreeing to go halvsies (split 'em). We also ordered an appetizer – GỎI CUỐN CHAY (Vegetarian Fresh Garden Roll). These tasty rice paper rolls were filled generously with basil and fried tofu, accompianied by a carrot and peanut garnished dipping sauce.

The PHỞ TÁI - Rice Noodle Soup with Rare Flank Steak : I love the fragrant broth of this soup! It has hints of cinnamon, star anise, ginger, cardamon, fennel and clove. I think it's the clove that's most pleasing to me... it's always been one of my favorite spices for taste and scent. PHỞ always comes with a plate of garnishes – generally basil, beansprouts, jalapeno slices and lime wedges. I like to put them all in right away so that they can cook with the soup and my last spoon fulls have absorbed the maximum jalapeno kick.

The BÚN - Rice Vermicelli Bowl : Viet Royale gives you a choice of grilled pork, beef, chicken (my choice) , shrimp, spring rolls, or stir-fried beef as garnish for this dish. Beneath your meat choice will be bean sprouts, basil, mint, pickled carrot/radish, peanuts and of course the rice vermicelli. On the side is a small bowl of "broth" meant to be poured over your noodles... a combination of fish sauce, chilli and sugar from what I can tell. This is a cold dish... except for the freshly grilled meat on top. The grilled chicken was scrumptious! Tender and moist on the inside, crispy on the outside. Perfection.

The best part about this meal... it's was so inexpensive! The PHỞ and BÚN were each under $9 and the appetizer was under $4. We even got a complementary tapioca dessert! I can't wait for my next visit to explore more of the menu. I'm happy to say that there seem to be a good selection of vegetarian choices on the menu but I'll have to check them out myself to report definitively if they are actually meat-free.

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After Viet Royale, the call of boba was too strong to resist. For those of you that know and love boba/bubble tea, you understand. Here are our drinks (coconut and honeydew melon) outside the neon glow of the gelatinous wonderland that is Song Que Deli. For those of you that don't know about boba tea yet, I'll leave it a mystery for now because it clearly deserves it's own post.

Sushi Zen

2009-11-05T14:51:00.000-05:00

Sushi is a big deal to me. When I was a little munchkin, still small enough to need a car seat, my dad used to take me to lunch at a local Japanese Restaurant. He would hoist me up to sit with him at the sushi bar and he recalls with a laugh that all you could see from the other side of the bar were little hands and chopsticks reaching up to grab a roll. On my tenth birthday, I arrived at the same sushi restaurant, entered a private tatami room and was greeted by five of my best friends jumping out from under the sunken space below the table yelling "Surprise!!".

I've had a lot of sushi over the years since then. During college, I frequented a cheap but reliably good itsy-bitsy restaurant on Newbury Street in Boston called Shino Express. According to reports on Yelp, it's been renamed Snappy Sushi. In Phoenix, I was very impressed with Hana not only for their sushi but their pickled items and perfectly grilled steak. If you're in Arizona and you want a quality, and from what I can tell quite authentic Japanese meal, you must go to Hana. I'm still on their email newsletter, through which they announce news like what fresh catch has just come in. Although it's a chain, Kabuki in Tempe, AZ has an awesome happy hour and a fun atmosphere. In Old Town Scottsdale, urban and cheeky Stingray Sushi has some creative and unique fusion dishes... incorporating elements of Latin cuisine like jalapeno and cilantro.

Last year, I made it to sushi Mecca – Tsukiji Fish Market in Tokyo. It was more than a meal, it was a full-sensory experience. Quite intimidating too. I've included a snippet from my travel journal describing the meal at the end of this post.

I wasn't planning on writing about sushi yet, but I picked up some for takeout from Sushi-Zen, in Arlington this afternoon on a whim. When I got home I realized I couldn't just photograph those pretty rolls and sashimi in their plastic to-go container. I needed to properly display them for a photo shoot. It took samurai-like will not take a bite until I'd snapped a good shot.

The sushi at Sushi-Zen is fresh and above average, but not other-worldly. If you go there, I'd recommend trying their Vegetable Sukiyaki (a large pot filled with a sweet and salty fragrant broth filled with tofu, bean thread noodles, and assorted vegetables (my favorite of which is Kabocha, a japanese pumpkin). Regretfully, I did not have sukiyaki in Japan, where it is typically cooked at your table. Someday I will do a post specifically on sukiyaki. Sushi-Zen offers a lot on its menu besides sushi, such as Donburi, Soba, Udon and Rice Balls. Some parts of the dinner menu are pricey - but their portions are generous and the service is very friendly.

Today I ordered the Sushi Special Combo from the Lunch Box section of Sushi-Zen's menu. It included three pieces of sushi (tuna, salmon and red snapper), three pieces of sashimi (I actually got four – two tuna, two red snapper) and three pieces each of California Roll (with Tobiko (fish roe) substituted for cucumber which is a good replacement in my opinion), Tuna and Salmon rolls. The tuna and salmon (my favorite) were buttery and fresh. I wasn't too fond of the Red Snapper... a little tough. The fish portions were very large. It also came with miso soup and vegetables which tasted like they'd been cooked in a sukiyaki broth (Mirin, sugar and soy sauce). All of that for $13.07 after tax. You can see from my photo that it's a large meal.

*Another must try spot here in the DC area is Kotobuki. The fish is always fresh and the atmosphere is unpretentious. The only downside is limited seating in a small space which creates a long wait on most nights - but the retro-"is that a typo?"-pricing will surely cheer you up once you get a seat.

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Excerpt from my travel journal from a 2008 trip to Tokyo, Japan:

"We were able to get in line for lunch at one of the dozen fresh-as-you-can-get sushi restaurants. Some lines were several hours long. We found a place where we waited outside for only 45 minutes. The lines are so long for each restaurant because of high demand but also because each restaurant is only about 8ft by 14ft. Big enough for a sushi bar and seats for roughly 12 customers. It was so tight that when I sat down I had to put my legs to the side because there wasn't enough room for them between my stool, the bar and space for the waiter to squeeze by behind me. It was the most intimidating meal I've ever had. The chef was about three feet in front of me, with a stern expression that meant I better like and finish the masterpiece he'd prepared because anything less would be dishonorable. Fortunately it was delicious! But an enormous portion which I could not finish. I tried, but I contemplated the consequence - not being able to keep it down and having to leave the sushi bar running. Every delectable piece of Nigiri was buttery, perfectly fresh, beautifully vibrant and expertly presented! Sushi heaven! We didn't take any photos inside but I did snap a shot of the menu board ( I had selection C, Brian had D)."

2009-11-03T15:54:00.001-05:00

Somewhere between Sophomore and Junior Year of college, I acquired a love of beets. It began in the cafeteria as an addiction in the salad bar and continued when I lived with a Russian speaking roommate who cooked a mean borscht. I've sometimes wondered if beets contain some nutrient that my body knows it's lacking. Could it be iron? I was once diagnosed borderline anemic. Beets are also a good source of Vitamin B6, phosphorus, magnesium, folic acid, potassium, manganese, and fiber! Beets have even been found to have cancer-fighting properties due to the pigment Betacyanin, the source of a beet's deep ruby color. There are actually a multitude of health benefits I could list but you can check them out here if you're so inclined.

After college, I honed a Borscht recipe of my own. It's not traditional, just a simple and easy recipe that I've tailored to my own taste but it's also a favorite of my fiance Brian. I purposefully exclude tomatoes and potatoes. I feel that they compete too strongly with the flavor of the beets. On the contrary, cabbage, carrots, apples and onions embellish the sweetness of the beets without dulling their unique flavor. I use quality beef stock from a carton (use chicken if you prefer it) for the broth with a generous dose of red wine. Vegetable broth is absolutely interchangeable if you prefer to make this a vegetarian dish. I enjoy making a big batch of this stew because it lasts for not just one but two and sometimes three dinners, and often all the lunches in between.

I chop all of the vegetables while the onions and celery saute. The last vegetables to go in are the beets. I use canned beets because they are economical and convenient. Fresh beets are a little tricky since they stain so badly. I realize that using pre-cooked canned beets decreases the nutritional benefits I lauded above since fresh vegetables are generally nutritionally superior, it's a trade-off. I also like the canned variety because I add the beet liquid from 1 and half of the cans to the broth.

Since there is a lot of vegetable chopping to do – onions, celery, apples, carrots, and cabbage... I like to bring my laptop into the kitchen to listen to a podcast (especially Tranquility du Jour from local creative yogini-entrepreneur Kimberly Wilson) or an audio book (I recently enjoyed No Impact Man ). Cooking is a relaxing time for me... a time to create something nourishing to enjoy with a loved one. This meal will warm you up inside - it's especially satisfying on a cold winter day. The essential finish is a generous dollop of sour cream!

Ashley's Borscht Recipe
Start to Finish: Approximately 1.5 hours.
Servings: 8-10

Ingredients:
4 Tbsp Butter
1 large or 2 small Yellow Onions
4 stalks Celery
2 peeled Apples (Gala work well)
1/2 Cabbage
5 Carrots
3 Cans of Sliced Beets (be sure not to buy the pickled kind)
2 cups Red Wine (whatever you like)
1 Qt. Beef Stock
3 Bay Leaves (they are just for flavoring, do not eat them)
Salt to taste
Sour Cream

1. Finely chop the onion and celery and add it to the butter which you have melted in a large pot over very low heat.
2. Let the onion and celery saute slowly while you first chop up the cabbage, then peel and dice the carrots, and finally peel and dice the apples. Add each to the pot as you go, each time stirring to combine (this will take about 20-30 minutes).
3. Add the beef stock, red wine, bay leaves, and a pinch of salt. Cook for 10 minutes on low-medium heat.
4. Add the beets, including 1 and 1/2 cans of the liquid from the cans.
5. Cover and cook for 15 minutes on low-medium heat.
6. Salt to taste, serve with a dollop of sour cream.

For the Love of Cheese!

2009-11-02T19:02:00.000-05:00

I love cheese. But good cheese. I'm not talking Kraft Cheddar or American Singles. I'm talking Triple Cream Brie, Manchego, fresh Mozzerella, fresh Chevre, Tallegio (very stinky!), and oh my goodness La Tur. When I eat a good cheese, I don't want the bread or cracker to get in its way. I just want to taste the cheese. Sure, there are nice flavor combinations like goat cheese with fig preserves, or cheddar with a slice of tart apple, but if you just want to taste the cheese, one that is soft and can't be sliced, what you really need is something to put it on that's good in it's own right but is only really there for support... like a good backup singer or a t-shirt bra. No frills, no fuss, nondescript. I'd like to introduce the Kavli Crispy Thin (from Norway but found at Whole Foods). It's thin (creating a lower non-cheese item to cheese ratio), nearly calorie free – as if it has the power to subtract calories when spread with triple cream brie) and has the flavor of cardboard without the corrugated texture. I'm joking about the cardboard, it's better than that. Think flattened rice cracker made of wheat. It's just so wonderful because, like an edible utensil, it lets the creamy and pungent goodness of a cheese like La Tur be the main event.

Speaking of carb and cheese pairings... I also enjoy a baguette. Who doesn't? But a baguette, even when thinly sliced, raises the non-cheese item to cheese ratio much higher – so the baguette should be high quality. And if it's good enough, the baguette can be eaten alone or spread with butter. Bread shopping is sadly hit or miss... depending on the freshness of the loaf you find. Most grocery store loaves leave much to be desired and you're lucky if you can find a reliable local bakery. I recently discovered a new option from my old friend Trader Joe, heard of him? It's a bake-at-home Ficelle (apparently a thinner version of a traditional Baguette). Just preheat your oven to 375 degrees and bake the Ficelle for 10 minutes and voila! Crispy on the outside and soft on the inside. There's nothing like a loaf of bread straight from the oven to make your butter melt!
On a local note, I have much to explore in DC and NOVA in the way of cheese purveyors. At the moment, Whole Foods is my main source. However, I did stumble across La Fromagerie in Old Town Alexandria, Virginia on a Saturday stroll with my mom (a fellow cheese lover – the cheese bin in her fridge is always full when I visit). We purchased a local fresh Chevre that was unlike any goat cheese I've ever had, probably because I'd never had it farm-fresh. La Fromagerie hosts cheese classes (Yes there is such a thing! More samples for homework please!) and cheese and wine tastings. I'm drifting into a dreamworld of cheese... ricotta clouds and fondue fountains... eh hem. Anyway, it's great to be able to buy cheese from local farmers like Firefly Farms (I love their Goat's Milk Brie). Goat cheese by the way is a great alternative to cows milk cheese because it is lower in calories, fat and cholesterol. Many people, including some who are lactose intollerant, find that goat cheese is easier to digest than cow's milk cheese. I love to put Goat Cheese in salad, especially with halved red grapes, candied walnuts, a leaf lettuce mix and raspberry vinagrette. It's also delicious spread on toasted rye bread with smoked salmon, chopped green onion and fresh dill. I think I just planned my lunch for tomorrow!

Liberty Market

2009-11-02T10:48:00.000-05:00

Before moving to DC this summer, I lived in Phoenix for four years. An east-coaster by birth, it was a challenge for me to acclimate to 110 degree heat, scorpion encounters and Christmas lights on cacti – but I loved the the expansive sky and the t-shirt winters. Although I now reside in DC, I'm still connected to Phoenix through the incredible people I was lucky to become friends with. Two of these are Megan and Leah, who I'm so happy to have spent most of Sunday with on a recent whirlwind weekend visit to Arizona.
Megan has been dying to take me to Liberty Market in Gilbert, which she raved about in her own blog. It was no surprise, since Megan and I have similar taste, that I fell in love with this place. Although I doubt few could resist its charms – there's just so much to love! The decor is thoughtfully clean and modern, there is plentiful indoor and outdoor seating, wifi, very friendly staff (Megan tells me enthusiastically that they tweet throughout the day... and respond to customer tweets), a tasty menu full of savory and sweet dishes, a full espresso bar and craft beer and wine. [swoon... and sigh]
Megan ordered a Pear Scone with real whip cream and coffee. Leah and I split a Farmer Sandwich, Roasted Sweet Potato Salad and Caprese Pasta Salad. To drink, I got a Ca Phe (hehe), Vietnamese iced coffee, it's espresso and sweetened condensed milk. It was fun to try but I'm not a fan - it's so sweet and strong that I could only tolerate it in small sips.

The standout for me was the Farmer Sandwich. It's challenging to make a vegetarian sandwich with satisfying depth of flavor. Liberty Market smartly combines zucchini, yellow squash, portobello, fresh herbs, goat cheese, roasted red peppers, and grilled sweet potato. The vegetables are layered in even slices so that the flavors meld proportionately in each bite and the goat cheese is spread just right to coat the entire face of each slice of grilled bread. I'm salivating just by the memory of it. Our sides were also seconds-worthy. The autumnal sweet potato salad has a hint of curry and perhaps garlic, with pecans and dried cranberries. The Caprese Salad is a classic - Cellentani pasta shapes, halved cherry tomatoes, fresh basil, fresh mozzarella and a light vinaigrette. We all tried Megan's Pear Scone. It was very yummy... with a tasteful dose of cinnamon. The next time I'm there I'll try more of their baked goods.
After our meal, upon Megan's insistence, we toured the bathrooms. The sink area is unisex and the stalls are in individual rooms, each creatively decorated. One is a "music box", periwinkle blue tile, modern-glam chandelier, and music that plays when you shut the door. One is a Vespa ride through an Italian mountainside village. Another stall is filled, very generously, with the restaurant's recipes in black sharpie on the walls.

Liberty Market definitely delivered on all Megan promised - good food, good atmosphere, good people. The place just radiates positive vibes and loving attention to the details that matter. I'm getting an itch to book another flight to Arizona just for a second visit – I'll try more of the menu and linger even longer to savor the good conversation that good food inspires.