Tuesday, July 22, 2008
Additionally, both Peter and I are moving in real life in early August. And no, not together (nosy), we just happen to be moving at the same time. So bear with us as August will be a quiet month.
Monday, July 14, 2008
303 Pennsylvania Ave S.E, Washington D.C. 20003
Nearest Metro: Capitol South
We didn’t get to Good Stuff on opening day as I would have liked to; instead we gave them a few days to work the kinks out, and we went on opening weekend. On the way to the restaurant we thought it might be busy, so when we turned the corner to Pennsylvania Ave, we weren’t too surprised to see a long line outside.
Luckily, it was a beautiful night and we weren’t in a hurry. As we waited outside most of the other people in line were friendly and made small talk with those already eating on the small patio area. Everyone seemed very happy with their food, and would recommend one burger or another. By the time we got inside we were very excited to order our food!
Of course, Chef Spike was there, working the line, and while it was busy, he was very personable and fun to talk to. He didn't have to be nice, as lines were out the door, but he joked and talked with everyone in my party, which made ordering all the more pleasant.
I ordered the original Farmhouse Burger and a large bag of Village Fries (seasoned with rosemary and thyme) to share with JB. I opted out of a shake since I had had a big breakfast, but our friend M. ordered a chocolate one, and it was rich, thick, and worth going back for.
Everyone was very happy with the burger they ordered. While the patty was not that spectacular itself, everyone else who had ordered special burgers agreed that it was the toppings and fixings that made them great. Additionally, my friend Ben said there was gristle in his burger, but no one else seemed to have that problem. Next time I would probably order something a little less plain, as the Farmhouse is a little bland.
I really liked the french fries, especially with the seasonings! The dipping sauces were great, and I loved Spike’s nod to Maryland in the form of Old Bay Mayo. However, I could have eaten a large by myself, JB and I were not happy about sharing and they were the first thing that disappeared off the table. To be honest, it didn’t even seem that much larger than the small.
Since Capitol Hill isn’t really in my backyard, I don’t think I’ll be heading back anytime soon, but it was worth the trip and the experience. I would definitely take friends there who were visiting from out of town for lunch after a day of touristy stuff, because it is pretty fun. All in all I think it is a welcome addition to D.C. and worth stopping by if you’re not too far.
Sunday, July 6, 2008
1209 Potomac St. N.W. Washington, D.C. 20007
Nearest Metro: Foggy Bottom
I will confess, I really didn’t want to like Georgetown Cupcake. Maybe its because the first two times I went, I waited in line for 30 minutes to still not be on the same block as the shop. Maybe because everyone in the D.C. blogosphere had already deemed them “overrated." But honestly, I didn’t want to like them because of plain old jealousy. It's not really a secret that I would love to open a cupcake shop, but that's another story!
Housed in an adorable (but very tiny) Georgetown rowhouse, the bakery is the first in D.C. to sell only cupcakes. Much like Magnolia Bakery (which I think is terrible) in New York City, lines are out the door and onto the street with tourists, students and locals waiting for a tasty treat. I guess the third time really is the charm, although I hear the staff is much speedier than in the opening weeks.
JB, PK and I decided to get half a dozen (for $15) and just share bites of all of them. There are 20 total flavors but they only serve 12 everyday. JB chose the Mocha cupcake, PK picked Hazelnut and Carrot, and I rounded out the order with Lemon Berry, Lava and Chocolate Coconut. If you look at their menu online, for some reason you will not find Carrot, and you will probably find it difficult to read as it is not really in alphabetical order. But back to the point... we actually ended up only eating five, and saving the Coconut for T. to eat later. Poor thing was at work and was really sad to be missing out. We’re so nice!
Lemon Berry, Hazelnut and Carrot
As I said before, we had read reviews of the shop and weren’t expecting much. But as I distributed the cakes to my friends I could not help but notice how soft they were to the touch. It seemed like a good sign. We all dug in, and were more then pleasantly surprised. The chocolate cakes were moist and flavorful, the carrot spicy, and the lemon tart with fresh lemon zest throughout. Most of the cakes were covered in some variation of cream cheese frosting (plain for carrot and lava, espresso cream cheese for the mocha and berry cream cheese on the lemon). All of the various cream cheese frostings were rich, thick, with just a hint of cream cheese flavor. The perfect complement to the cakes.
The only cake we didn’t enjoy was the hazelnut. While the crunchy nut topping was delicious, the cake was dry, and had a very thin layer of frosting. I don't know why these particular chocolate cakes were dry, when the three others we had were so moist and perfect. Maybe it was just a bad batch.
I think it is safe to say that if you order anything from Georgetown Cupcake and you like cream cheese frosting you will be happy with your choice. A few of the choices on the main menu weren’t for sale the day we went so I plan to go back and taste some more. But so far I would say they are definitely worth the hype.
While I love to go out to eat, there is nothing like a home cooked meal with your closest friends and family. When I think about it, most of my favorite memories are not when I’m out at six course meals, but at a friend's house in a quiet, relaxed atmosphere. Cheesy? Maybe a little, but, I love any excuse to get together with friends and family, and holidays give me the opportunity to celebrate with the people I care about the most.
The 4th of July is no exception! I’m sure most Washingtonians would agree, there is no finer tradition than grilling all day, and then heading down to the National Mall to watch mediocre fireworks (I prefer Disneyland’s regular evening fireworks to D.C.). And, since my friend, Whitney was on a plane to Peru during the actual festivities, we decided to celebrate twice.
Thursday night we gathered for a girls’ night of wine, salad, lasagna, and red velvet cupcakes. The meal was colorful and delicious and after we were full, we headed out for the “traditional” girls night of club hopping, dancing and more drinks.
On the 4th we planned to have a poolside bbq; I was beyond excited because my friend PK was cooking and he just happens to be a professional chef! Okay, he's still in culinary school, but he's already a fabulous cook in his own right. His talents have allowed him to work in some fabulous restaurants including the late Bistro Asiatique of Bethesda.
When my friends and I arrived PK had already cooked quite a spread, including burgers, hot dogs, beef short ribs, chili and pulled pork sandwiches! Despite the rain and horrible humidity, we toughed it out with the help of a medley of summer Sam Adams and fresh made strawberry-banana daiquiris. For sides my friend M. brought two different pasta salads and I rounded out the meal with a strawberry-blueberry short cake.
Some recipes, including are on the second page. Enjoy!
Here are some of the recipes from the two Fourth of July dinners I attended:
Her recipe comes from her friend's blog, Two Fat Als.
2 zucchini, sliced thinly (1 yellow, 1 green)
1 tomato, sliced thinly
2 portabello mushrooms, sliced thinly
2 peppers, sliced
1 onion, sliced thinly
1 eggplant, sliced thinly
1/2 cup olive oil
1/3 cup balsamic vinegar
salt and pepper
1 jar tomato sauce
1/3 cup pesto
2 1/2 cups mozzarella, shredded
2 cups part-skim ricotta cheese
1/2 cup parmesan, grated
1 box whole wheat lasagna pasta
Preheat the oven to 350. Line baking sheets with parchment paper.
Toss the vegetables in the oil and vinegar, sprinkle with salt and pepper, and spread them onto the baking sheets. Roast for about 30 minutes, until they are caramelized.
Meanwhile, cook the pasta until it is just barely done. Also, mix the pesto and ricotta together in a bowl. In another bowl, combine the mozzarella and parmesan.
When the vegetables are done, prepare to assemble the lasagna by turning the oven to 325 and finding a large 9×15 inch baking sheet.
Layer the lasagna by adding sauce to the bottom, then 3 noodles. Next add 1/3 of the pesto ricotta cheese, 1/3 of the vegetables, then 1/4 of the parmesan/mozzarella mixture. Repeat twice, then the remaining parmesan/mozzarella, and any leftover vegetables or sauce to the top of the lasagna.
Bake for 40 minutes uncovered, and let sit for about 10 minutes before serving.
Red Velvet Cupcakes:
I just adapted the recipe from www.joyofbaking.com to make cupcakes instead of a layer cake. I fill the tins 2/3 full and keep a close eye on them (about 20 minutes). I also use a regular cream cheese frosting, instead of a whipped.
Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Friday, July 4, 2008
Kind of. Sort of. Well, not exactly…Two restaurants with large followings across the pond are finally making their way to the District.
Portuguese themed restaurant Nando’s is spicing up the D.C. food scene with the opening of their very first
Wagamama is a chain based on modern ramen bars that serves up pan-Asian inspired noodles and side dishes. The restaurant is insanely popular in the