Whole Foods Butcher Love - Tenleytown

So I am making veal stock today for my Veal Consomme with Herbed Spaetzle (for another post) and I called Whole Foods in Tenleytown to ask if they had 10 lbs of veal bones. The butcher was incredibly helpful. First, he spent time on the phone with me discussing what he had and what he thought they might have later in the day. Then, when I showed up at the counter, he made up for the fact that he only had 8 lbs by treating me to his veal scraps and bones - by treating me I mean giving it to me for free. So, tomorrow night when I raise my bowl of veal consomme, I will be raising it to you - the Friday butcher at Tenleytown Whole Foods. Read more!

Organic in this economy??!!

It is hard to justify organic when you are trying to stretch your dollars these days. I always want the best ingredients, but often compromise on organic due to cost. So how do you decide? Use your noodle - in general if the skin is peelable and thick (like an avocado), you probably can get conventional; if you are eating the packaging (like a grape), organic is best. I found this list on The Daily Green that was interesting...


12 Foods You Should Buy Organic - meat, milk, coffee, peaches, apples, sweet peppers, celery, strawberries, lettuce and greens, grapes, potatoes, and tomatoes.

10 Foods That Conventional Will Do - asparagus, avocado, bananas, broccoli, cabbage, kiwi, mango, onions, papaya, pineapple.

Some of the ten are logical - like pineapple - but apparently others, like asparagus, aren't appealing to pests and therefor just don't get sprayed. Interesting!
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Adventures in Asian Cooking

With Winter failing to let up this February, I was in the mood for something nourishing and warm last night. And I was in the mood to go on a little journey--a little adventure with spice 'round the way to Thailand. I decided to make an asian noodle soup that was Bon Appetit's 2008 Dish of the Year (I'm only 14 months over due!)--spicy curry noodle with chicken and sweet potato--and oh, be still my heart. This is one you'll want to make yourself. The amazing thing about this dish is that it is chicken noodle soup with the volume turned way up. It is warm, but yet at the same time, the flavors are really fresh. And while it is spicy, the heat is not overwhelming. You can actually taste the lemongrass and the cilantro and all the different flavors working together and individually too.

Now, I adapted the recipe slightly to cut fat and make it a bit healthier, and I think you'll find that it is rich, spicy and a steaming bowl of happiness (albeit in DC not Thailand) either way!


Spicy Curry Noodle Soup with Chicken and Sweet Potato
adapted from Bon Appetit
6 servings

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass (you can use canned lemongrass found in the International section at the grocery store, or fresh would work)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste
2 tablespoons Madras curry powder
1 teaspoon hot chili or pepper paste (you may find this amongst Italian food, like I did)
2 13.5- to 14-ounce cans unsweetened light coconut milk (you can also use regular, but I think the light is just as rich)
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles (you could also use rice)
3/4 pound skinless boneless chicken breasts, thinly sliced (recipe calls for chicken thighs, so you can use either. Whatever you've got in the fridge will work)
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red jalapeño or fresno chiles or if you can find them 3 Thai bird chiles, thinly sliced with seeds (I could not find Thai bird chiles this week at my store)
1 lime, cut into 6 wedges

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve. ENJOY! Read more!

Wine Disguised

So here's how it goes down...We are in Little Italy in NY this weekend - specifically on Valentine's Day with out a reservation - and go to the seemingly one place that will take us with out a reservation - Umberto's Clam House. I am in the mood for a light red and we are doing NY on the cheap so opt for a glass if Shiraz(should have known since it was Shiraz, Syrah, but ok).

I take a sip...
me: Hmm this isn't Shiraz. Tastes more like a cab.
hubby: You're right. I would bet my life this isn't a Shiraz.
me: Excuse me. Are you sure this is a Shiraz? Tastes more like a cab.
waiter: Absolutely. I just opened the bottle myself.
me: Um, ok. Really tastes like a cab.


I continue to drink the wine which isn't what I really wanted, but isn't bad when I notice a wine list with descriptions. Here's the description for the house Shiraz by the glass:

"A delightful blend of merlot and cabernet sauvignon."

Well that explains that.

BTW - Skip Umberto's if you can help it. Many other good places in LI!
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Best Bruch Spot in DC

Tabaq on U Street is hands-down the best brunch spot in DC. It is the full package - good food, good service, good value, great views. The warm, sunny, rooftop atrium is great in the Spring and Summer when they open the windows and the fresh air flows through, but makes me even happier in the Winter when the sun streams through the glass and makes me feel like I am eating al fresco even though it is cold outside. The brunch is a perfect combination of breakfast and lunch favorites for a modest price.


If you have a big appetite, the Tabaq Breakfast is the way to go. In addition to breakfast favs like eggs, bacon, sauteed potatoes and toast, you are treated to housemade lamb sausage, feta/pepper salad and a grilled tomato - really delish! There are also a variety of well made Benedicts including traditional, Florentine, Norwegian and crab and spinach. The eggs are perfectly cooked and the hollandaise has a nice flavor. Although I haven't had the waffles (also served as waffles and chicken), pancakes or french toast, I like the option of having them served with Nutella or fresh berries instead of maple syrup if you wish.

On the lunch side, there is a variety of salads and sandwiches including a nice burger with really good fries. Add in a Mimosa or a really terrific Bloody Mary for only $3 a piece and you have the makings of a perfect Sunday afternoon.

The first time I went with my parents and an out of town guest. There were six of us altogether, five of us had drinks and the total bill was $120. Quite a value!
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What would your last supper be?

I thought that it was interesting to see that the last supper of world class chefs was not fancy or exotic, but essentially the home cooking of their childhood. My last supper would likely be real spaghetti bolognese with a mixture of meats - veal, beef and pork - fresh tomatoes, and loads of garlic with fresh parmesan along with salad and garlic bread (and lots of it!). Not fancy, not exotic, just pure comfort on a plate

What would your last supper be?


TYPE WHAT YOU WANT AFTER THE BREAK HERE
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Leah Cracks

Ahh the incredible edible egg - such a simple, perfect food. And one that Leah couldn't get right. Caio Leah. Last night's Top Chef may have been the only true challenge of the season. It's simplicity was deceiving. While the chef's were told what to cook and the dishes were seemingly rather mundane, the idea of boiling water for a legend like Jacques Pepin, let alone cooking a squab, would make me pee myself.


Stafan's cockiness outdid him - he was almost done in by overdone salmon. Hosea did just ok again to squeak into the semi-finals. Fabio's chicken made the night despite nearly losing a finger in the process - those Italians are so dramatic. I still think that the one to watch is Carla. She doesn't overcomplicate food, but still has imagination (green eggs). She cooks really well and has gained a confidence that will continue to serve her well in the finals. Go Carla!
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Convenient and Delicious!

Having extolled the virtues of TJs once this week, I thought I'd stick to the theme. I have a new favorite product - Trader Giotti's Italian Tomato Starter Sauce! This aseptically package jem tastes like fresh tomato, garlic and olive oil - absolutely delicious! It is the closest that I have had to fresh tomato sauce in a packaged product and is perfect during the dregs of winter when there is nary a fresh tomato to be had.


It is not overly salty. It does not have any overwhelming flavor except fresh tomato. It is the perfect conduit (or starter) for your favorite sauce. I enjoy it topping a pizza. Add some fresh clams and a bit of clam juice and parsley - voila, instant clam sauce. Like a Puttanesca - add capers, anchovies and crushed red pepper. Your friends and family will think that they are tasting your just picked, garden-fresh tomato sauce. I keep 4 or 5 in the cupboard at all times.
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Not Very Bright

Mom was in town on Saturday night. We were looking for a casual spot and the idea of supporting local business is very appealing so we took her to Brightwood Bistro which is just a few blocks north of the homestead on the corner of Georgia and Missourri. I had not been to the place since it was the ill-fated Meridian and I have to say that the new owners did not learn much from their failed counterparts.


We arrived at 7pm to a half-full dining room and were told that they were "setting our table." I am sure given the rest of the experience the manager/host was trying to give the wait staff catch-up time. We got our table in about 10 minutes - not bad. The waiter gave us about 3 minutes to look at the menu and then asked for our order. When we said that we needed a few minutes, she did not offer to get our drinks, but instead walked away.

We ordered - fried calamari, grilled hotdog and fries, shrimp and grits and two salads and two orders of mussels. It took an hour and twenty to get food from the time we sat down! The food was mediocre - everything had a bit of saving grace, but overall very underwhelming. the salads were in a deep bowl that caused all the topping to fall to the bottom, but the garlicky, mustard dressing was tasty. The shrimp and grits had a nice flavor and the shrimp was cooked perfectly, but the grits were a bit lumpy. The hotdog was nicely grilled, but the bun was a rock and the fries overdone. The mussels were nicely cooked and tasted fresh, but the broth was bland and grey. The calamari really had no redeeming factors other than it got to the table first and we were starving by then.

The waitress was off. She had a falsely familiar tone and wasn't solution oriented. She spent a great deal of time hangin out in the kitchen waiting for food rather than offering more drinks or even filling waters - in fact my daughter had to ask four times before someone filled her water glass. When I asked for bread with my mussels (before I tasted the unworthy broth, I was told that, "We ran out of bread. Is that going to be a problem?" Um, yes, that is a problem if I want bread.

I saw three other tables complain in the time that we were sitting there. One about their check being inaccurate, and the other two about the length of time it took to get service or inattentive service. When I spoke with the manager I was told that they had had "two groups of twenty" just before we arrived. While I can see how this could throw off service, I don't think that forty people just drop by a restaurant. Surely they had planned for this and had adequate food prepped for the increased traffic.

Given the economy and the fact that a white tablecloth restaurant in this neighborhood is already a stretch, they will need to seriously up their game to continue to draw enough traffic to keep their doors open. Poor service, mediocre food and terrible wines by the glass will keep me from dropping another $130 here. I would rather get in my car and go down to Columbia Heights or U Street where I know I can find great food, great service and a great value.
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Trader Joe's Pizza

I love to make homemade pizza. You can get the crust just the way that you want it. Top it with just the right amount of stuff. And, cook it to the doneness you prefer - crispy or not. Normally I would make my own dough and fresh ingredients, but I have found a great substitute for busy times at Trader Joe's. Trader Joe's pizza dough comes in regular and whole wheat in perfectly portioned packages in the fresh food section. It is not too salty or doughy like the premade crusts, nor is it too flaky and pastry-like like the frozen that is available in the supermarket.


I like a thin crust so I toss it out to about 18". Add other fabulous TJ ingredients for a great pie in just a few minutes!

My favorite "homemade" pie is topped with Olive Tampenade, artichoke hearts and fresh buffalo mozzarella - all available from TJ's. But, the possibilities are endless - Margherita made with Tomato Starter, mozzarella (or better yet - parmesan for autentic Italian taste) and basil; add some anchovies, garlic, capers and crushed red pepper for a Putenesca. They sell a great diced prociuto, sausage, salami, frozen shrimp - TJ's is a pizza toppers dream.
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Top "Imitation" Chef

Last night was another yawner from Top Chef - I want last season back! Now we have taken all creativity out of the mix and the chefs are being asked to duplicate another chef's dishes. Don't get me wrong, I love to look at and hear Eric Ripert and I respect him immensely. But, come on, the best that they can come up with is imitating his dishes. Where is the fire, the drama, the creativity? If this was Project Runway they would be saying - didn't I see this at Chanel last season?


I can imitate dishes from restaurants too, but that doesn't make me Top Chef material. The producers need to step up their game and make this more intersting or it is in danger of "jumping the shark" or in this case the mahi mahi. I did enjoy the eel skinning quick fire - nothing like nailing semi-live seafood to a cutting board to get your attention.

Honestly, Stefan winning was no big surprise. Do you really think this was a challenge for him? I'm glad that Jamie is gone. While I'm sure that her food was good, if I had to look at another scallop stacked with ingredients in a tower-like dish, I was going to scream.

OK - enough of my rant. I will likely watch 'til the bitter (or bland) end, but I will also not likely be happy about it.. Read more!

Delicious New Brownie Pudding Recipe

On Saturday night, I made my first dessert from Barefoot Contessa Back To Basics. As a fan of Ina Garten, I appreciate the ease, simplicity, and utter decadence of the recipes in her books and on her show on Food Network. And let's just say I was NOT disappointed. Although I am not a chocoholic, I chose to make the Brownie Pudding recipe because 1) I love to make puddings; and 2) I had all of the ingredients. If you want tasty, gooey, chocolate made easy, this is the recipe for you. It had all of the machinations of a brownie on the outside but was like a soft, molten chocolate cake on the inside. MMMHHHHH!

Recipe:
1/2 lb. unsalted butter
4 extra large eggs, room temperature
2 cups sugar
3/4 cup cocoa powder (I used Black and Green)
1/2 cup all purpose flour
Seeds scraped from vanilla bean
1 TBSP. Framboise liqueur(I used Creme de Cassis)

Preheat oven to 325. Lightly butter 2 quart baking dish. Melt butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile sift together the flour and cocoa. When the egg and sugar mixture is ready, set mixer speed to low, add flour and cocoa , vanilla and liqueur. Mix until just combined. Slowly pour in the cooled melted butter into mix until just combined. Pour brownie mixture into baking dish. Place this dish into a larger baking pan and add hot tap water to larger dish coming up half way on the brownie pan. Bake for exactly 1 hour. The center will appear underbaked.

I suggest serving it with homemade vanilla ice cream for a purely sinful experience.


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