From the monthly archives:

November 2010

A French Inspired Dinner Party

by Jenna on November 30, 2010

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The beautiful French countryside which was the inspiration for my dinner party

I’m not really sure what I was thinking when I decided to throw a dinner party on the first day back to work after the Thanksgiving holiday. Perhaps I felt that it was necessary to continue the feeding frenzy, or maybe I just wanted to make my week as challenging as possible. Either way, I had already committed and was looking forward to seeing the guests that I had invited, so I did my best to cook something fantastic that would make it worthwhile.

When throwing a dinner party, it is always crucial to pick a theme. It helps to tie together the food and wine, and also the decor, dishes, and even the music to play in the background. Last night I went for a French inspired theme (I only call it inspired because not everything was completely French, but the menu was loosely developed with the French countryside in mind). Thankfully I was able to do a lot of prep work on Sunday which made my Monday evening workload very manageable and not too stressful. And, after a long day back at work, who doesn’t want to imagine that they are sitting outside next to a farmhouse in Aix-en-Provence? The menu I served is below:

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Table is set and ready to go

  • Wine: Michel Lelu 2008 Pinot Noir
  • Appetizer: Cheese plate that included Fromager des Clarines cow’s milk soft ripened cheese from the Franche-Comte region topped with mango chutney and slivered almonds, Herve Mons Gabietou which is a bold cheese that pairs nicely with Pinot Noir, and Manchego as well as a Wensleydale with cranberries (I said it was French inspired… so I slipped some Spain and England in there to make it truly international). Served with a warm French baguette.
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Cheese plate at the dinner party

  • Entree: Chicken l’Orange adapted from Melissa d’Arabian’s “Bird on a Budget” Food Network episode. Melissa’s recipe called for skin-on bone-in chicken breast, but I used boneless skinless breasts to keep it healthier and lighter. She also recommended using frozen orange juice concentrate but I decided to use fresh squeezed oranges instead and also used the peel to sprinkle the chicken with orange zest as well as some red pepper flakes. The chicken was sweet with a nice citrus flavor and went well with the vegetables and cheeses.
  • Side Dish: Vegetable Casserole from Food & Wine Magazine which included layers of sliced potatoes, plum tomatoes, zucchini, yellow bell pepper, garlic, onion, thyme, and topped with Parmigiano-Reggiano cheese and baked in the oven until warm and bubbly. This dish is a crowd pleaser and was completely gone by the end of the evening. There’s nothing not to like!
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Colorful and delicious vegetable casserole.

  • Dessert: Chocolate pudding with graham crackers and strawberries. Not too heavy, and the perfect end to a delicious meal.
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We barely had room, but we found a way to have dessert.

  • Music: The lovely soundtrack from the movie Something’s Gotta Give which includes Louis Armstrong, C’est Si Bon by Eartha Kitt and La Vie en Rose which set the perfect French scene and provided a lovely backdrop for the evening.

I had a great time and because many of the dishes were able to be thrown in the oven, it allowed for me to enjoy my time with my guests rather than standing over the stove while everyone was eating. All in all, I would say it was a successful evening. There were very few leftovers and there was great conversation and wonderful company. You can’t ask for much more. Until next time, au revoir.

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Fake Baking with Sprinkles on Top

by Britt on November 29, 2010

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It’s a boy! My yellow, white & blue fake-bake minis

So here’s the deal. I find baking to be terrifying. My palms sweat, I read the recipe over and over, and I tend to curse a lot during the process. This is because I am a “cook” not a “baker.” I swear they could give up all those fancy personality tests and just ask you, “Do you cook or bake?” and that would pretty much sum up who you are.

Anyway, the point is I am SLOWLY trying to branch out into at least pretending to bake. Lucky for me I’ve started out with something that looks way cuter than the effort that is actually put into them, mini-cupcakes. I am telling you, if you want to fake it, this is the way to go. Seriously, I made 200 of them for an event and it only took a few hours!

I’ve done them for two baby showers and they have been a hit at both. So, with full-disclosure in mind, these cupcakes are straight from the box BUT I do make the icing from scratch. The key is to at least not totally screw up the cupcakes and then decorate them with lots of cute color coordinated sprinkles, sugars and icings. It’s not a completely easy process and lord knows I made a lot of rookie mistakes but at least I now have one baked-good in my repertoire.

Instructions, tips on what to NEVER do, and buttercream icing recipe after the jump.

[click to continue…]

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EatMore DrinkMore Thanksgiving Round-Up

by Chad on November 24, 2010

If you haven’t noticed, we’re a bit excited about Thanksgiving here at EatMore DrinkMore. In case you missed
any of the action, here is a round-up of our Thanksgiving content:

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Tea and Dumpling Pairings from Ping Pong Dim Sum

by Jenna on November 23, 2010

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Ping Pong Dim Sum features a large tea menu

One my favorite places around town is Ping Pong Dim Sum, and as the cold weather approaches they have offered up some wonderful tea and dumpling pairings that are sure to keep us warm and satisfied throughout the winter months. Sure Ping Pong has some of the best cocktails around town (I’ve sampled many), but pairing the dim sum with their vast collection of tea offerings provides a unique and different option for DC diners that cannot be found elsewhere. Next time you take a trip over to Ping Pong, keep these potential pairings in mind:

  • Scallop and Shitake Dumpling and White Tea: One of my favorite options on the menu is the scallop and shitake dumpling. Ping Pong suggests trying it or the seafood dumpling with their white tea, Silver Needle which is organic, low in caffeine and loaded with antioxidants. It has a mild cucumber melon flavor and is best with some of the more delicate options on the menu.
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Scallop and Shitake Dumplings

  • Dessert Spring Rolls and Yellow Gold Oolong Tea: Ping Pong describes the Yellow Gold Oolong Tea as having flavors of fennel and caramelized biscuit making it a perfect complement to several of the dessert selections (such as the Pineapple Coconut Spring Rolls and Crispy Banana Rolls).  I tried the Crispy Banana Rolls just last week and they are sweet and delicious and even come with a hot chocolate dipping sauce that goes perfectly with the soft banana center the crispy spring roll shell. The Yellow Gold Oolong Tea is medium to high in caffeine levels, therefore it is a lovely alternative to the more traditional after-dinner cup of coffee.
  • Pork, Mixed Vegetable, or Chicken Puffs with Keemun Gongfu Tea: The puffs on the Ping Pong menu are a must. They are filled with either honey barbecue meat in the center (or veggie) and surrounded by a warm crossaint pastry and topped with a dollup of pineapple. They are substantial bites, and boy are they delectable. Ping Pong recommends pairing the puffs with their Keemun Gongfu Tea which is extremely high in caffeine and has a lightly sweet taste with flavors of root beer and sassafras. Commonly enjoyed with milk, this tea has a velvety, luxurious texture that enhances the sweet, savory, and buttery flavors of the puffs.
  • Signature Dishes with Jasmine Pearls and Green Tea: In addition to the many buns, puffs, dumplings and shu mai options at Ping Pong, the menu also features signature dishes such as the satay squid seasoned with ginger and spring onion or the lemon chicken with chilli and honey. The lemon chicken is part of my ordering roster because it breaks things up and adds in some solid protein. The folks at Ping Pong recommend the signature dishes with the Jasmine Pearls and Green Tea. The Green Tea is picked in April and cold stored until July when the Jasmine blossoms bloom. For five days and five nights, the freshly-picked blossoms are laid over the tea, imparting their sweet scent on the tea leaves. The green tea leaves are then hand rolled into tiny pearls that unfurl when steeped in hot water. This exceptionally aromatic tea has beautiful floral aromas and a slightly sweet taste that is balanced by the sappy, grassy qualities of the green tea.

The next time you are thinking about heading out to dinner to explore food and wine pairings, consider being a bit more adventurous and give these tea and dumpling pairings a try at Ping Pong Dim Sum. It’ll add a little flare to the evening, and everything they offer is interesting and delicious.

Ping Pong Dim Sum
900 7th Street NW
Washington, DC 20001
www.pingpongdimsum.us

Ping Pong Dim Sum on Urbanspoon
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Washingtonian Chat – Easy Thanksgiving Side Dish

by Chad on November 23, 2010

Todd Kliman asked for easy Thanksgiving sides for his weekly chat.  Our entry made it in, check it out.

“Arlington, VA :

Great and Easy Thanksgiving Side -

Mashed Cauliflower w/ Truffle Oil. Steam a head of cauliflower, add butter, salt, pepper and skim milk and blend with an immersion blender. Top with a hearty drizzle of white truffle oil. Healthy and decadent.

Answer:

Thanks for the suggestion …

I’m dubious about the addition of truffle oil — I’m not crazy about that flavor — but it sounds really tasty.

Question is, do I dare introduce something non-traditional to the T-day table? I tried that one year. Got a lot of looks. It was a quieter-than-usual table. The implication was clear: I had willfully subverted convention for my own narrow pleasure.

Cauliflower’s a really underrated veg, as far as I’m concerned, so I’ll hold on to the recipe for a later date.

When I cook (ha; I wish) — when I used to cook, I used to do a cauliflower curry. Sear the florets as if they were pieces of meat, cut side down on a hot pan with freshly applied oil; when they brown up nicely, turn them, salt and pepper them and let them cook a little longer. Then you blitz them with yellow and black mustard seeds, toasted fennel seeds, some whole coriander, cinnamon sticks, and coat the whole thing with your sauce — either coconut milk or yogurt blended smooth with bunches of mint and cilantro and a few chives. Good side dish, but also a good main course.”

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Darlington House is Quaint and Charming

by Jenna on November 23, 2010

Finding a restaurant with character and charm is often hard to do in a large city. Trying to avoid the large chains, monstrous spaces, and bustling atmospheres can be difficult, but DC does have its fair share of unique options that can work perfectly for an intimate setting.

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The lovely interior of the Darlington House dining room

Last night I met two old friends for dinner at Darlington House in Dupont Circle. The upstairs restaurant is small and quaint, and the space is lovely and inviting. You feel as though you are in someone’s home, and then you realize you sort of are since you are in a narrow rowhouse on Dupont Circle that is over 100 years old. The restaurant opened in 2008 and took over the former Childe Harold space that was a known Washington establishment for over forty years. Darlington House is beautifully decorated with upholstered chairs, cozy benches, wood floors, and a nice sized bar towards the back. It is also quiet and comfortable, and the perfect place to talk with friends or a date for a long period of time without feeling rushed or eager to leave.

The food itself is dubbed “rustic Italian cooking with an American soul”. The menu consists of many salads and appetizers such as fried calamari and shrimp or the caprese salad with fresh mozzarella, a wide range of pastas such as potato gnocchi in a gorgonzola sauce, butternut squash tortelloni with butter and sage sauce, or traditional favorites like fettuccine bolognese. In addition to the 10+ pasta options, there are multiple fish dishes and meat courses such as a traditional grilled new york strip steak making Darlington House the perfect mix of Italian and American cuisine.

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Seafood Risotto at Darlington House

I had the pleasure of ordering a special appetizer last night which was the bresaola salad served with arugula, olive oil, lemon and parmesan shavings. For those who might not be familiar, bresaola is a salty air dried mountain beef that is tender and sliced incredibly thin and served like a carpaccio atop of a salad. The salad was refreshing and absolutely wonderful. For my entree I had the chicken breast paillard marinated in fine herbs with mixed grilled vegetables. The portion size was generous with a large helping of deliciously grilled zucchini, red peppers, eggplant, squash, red onions and more. The chicken itself was pounded paper thin and was piping hot with beautiful grill marks and excellent herbed flavors. A friend at the table ordered the butternut squash pasta which looked fantastic and got a thumbs up.

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The Cantina Pub at Darlington House

Darlington House also has a very happening Cantina Pub which has an entrance on the street level and is separate from the upstairs restaurant. The pub serves great bar food as I’ve sampled the burgers and flatbread pizzas before and have not been disappointed, and it’s also decked with flat screen TV’s to create a casual gathering space for drinks with friends (and sports viewing).

It seems to be a great concept to marry the casual bar with the upscale dining in order to appeal to a mass audience and create something doable for all scenarios. However, I think the dining room itself is unique and quite charming, setting itself apart from many other places in town and making for the perfect spot for a quiet and enjoyable evening with someone special.

Darlington House on Urbanspoon
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Thanksgiving Cocktails – The Skipper by Todd Thrasher of PX

by Chad on November 23, 2010

We spoke to Todd Thrasher of Restaurant Eve, The Majestic, and PX this weekend to find a seasonal cocktail to enjoy on Thanksgiving. In case you’re not familiar with Todd Thrasher, he is a James Beard nominee, a StarChefs.com Rising Star, and one of the most respected mixologists around. If you’re going to spend all day in the kitchen on Thursday,

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you may as well drink something delicious. The pots, pans, cutting boards, and knives will be out, so why don’t you try to spice up your drink repertoire and make The Skipper?

Todd has been putting a pear into the cavity of his Thanksgiving Turkey for as long as he can remember, and that’s why this drink came to mind for our Thanksgiving Cocktails Series. This vanilla and pear infused cocktail is the perfect accompaniment to your festive meal.

The Skipper – Todd Thrasher

1 oz maker’s mark whisky
1/2 oz domaine canton ginger flavored congac
3 oz Vanilla Pear Nectar
6-7 dashes angostura bitters

To make the vanilla pear nectar – juice 10 pears*. That should yield approximately one quart of juice. Add one vanilla bean and let it simmer in a pot over medium heat. After the mixture simmers take it off the heat right away and let it cool.

Combine the whiskey, cognac, and the chilled vanilla pear nectar over a highball glass filled with ice. Add 6-7 dashes of angostura bitters and garnish with a thin slice of pear.

*If you don’t have a juicer, check Whole Foods, either they will carry pear juice, or you can sweet talk someone behind the smoothie counter to juice up some pears for you.

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Why I Love DC Noodles

by Jenna on November 22, 2010

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About a year and a half ago a small and understated Thai noodle shop opened in the U Street Corridor… and my life has never been the same since. DC Noodles is brought to us by the owners of Rice on 14th Street and it offers up the perfect menu of comforting bowls of noodles in delicious asian flavors. This is one of those places that keeps me up at night, and I find myself having intense cravings for certain dishes such as the Kua Gai which is wide rice noodles and chicken in a light soy sauce. Or the Drunken Noodles which are fabulously spicy and filled with vegetables and tofu and other proteins of your choice. The dishes are always piping hot, the service is always fast, and the food is always incredibly satisfying.

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Kua Gai at DC Noodles. Speaks for itself.

One of my favorite things about DC Noodles is its accessibility. I always find myself frustrated with DC dining options as there are so many high end places, and so many casual fast food places to grab food and go, but there just isn’t a whole lot of in between. Well, DC Noodles is in between. No need for reservations, there is rarely a long line, and its not stuffy or snobby in the least. Last night I went in my gym clothes after a dance class with a friend, and not once did I feel uncomfortable being there. It is a casual and friendly place that is just happy to have your business no matter how you show up.

In addition to the Kua Gai and the Drunken Noodles, I am also a big fan of the pumpkin empanada appetizer, the shrimp and chicken dumplings which are topped with a tasty bean paste, the pad thai and pad see eew are wonderful, and the red curry chicken and pumpkin with spinach linguini. They are always flexible to work with you on spice level (mild, medium, extra hot), and their noodle soups are also incredibly popular and the perfect dish for a cold and wintry night. Finally, the biggest shocker about DC Noodles is their to-die-for dessert. I am normally a chocolate dessert kind of girl, but something about this dessert is so delicious that it is hard to resist. Coconut ice cream with warm black sticky rice. I wish that I could get the recipe for this because it is pure heaven. The combination of the cold ice cream and the warm rice works so well together, but its the sweet and creamy flavor as well as the crunchy topping that makes this dessert a winner. I’d take it over a warm chocolate cake anyday, and that is saying a lot.

DC Noodles has become a staple in my restaurant rotation and one that always leaves me happy and wanting to go back. In fact, I’m already thinking about my next trip there…

DC Noodles
1410 U Street NW
Washington, DC 20009
www.dcnoodles.com

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Thanksgiving Smokey Sweet Potatoes with a Twist

by Britt on November 22, 2010

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Try out this traditional Thanksgiving side with a twist from Chef Bryan Moscatello of Stir Food Group who oversees Zola, Zola Wine & Kitchen and Potenza:

Smokey Sweet Potato Casserole:

  • 3 c. sweet potatoes puree (roast the potatoes the run them through a food mill)
  • 2 tlbs. chipotle adobo sauce
  • 1 tsp. roast garlic paste
  • ¼ c. honey
  • ½ c.  butter
  • 2 c. bacon diced
  • 4 c. brioche croutons, ¼” dice
  • 1 t. thyme, chopped

Combine the sweet potato puree, garlic, adobo, honey, butter and eggs.  Season with salt and pepper and pour into a prepared baking dish. Render the bacon and remove them from the pan toss the brioche croutons with some of the rendered bacon fat then combine with the bacon and the thyme. Pour over the sweet potato mixture and bake at 350 degrees for about 30 minutes or until set.

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Turkey Italiano! Five Great Italian Wines Under $20

by Chad on November 19, 2010

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I asked Wendy Buckley, owner of Screwtop Wine Bar in Clarendon for some advice on Thanksgiving Wines. As luck would have it, she is hosting a Thanksgiving Wine Tasting this Saturday, November 20th from 5:30-7:30 PM.  Screwtop will be hosting Beth Wolfe of Siema Wines for a tasting of some delicious wines that will surely calm you down after your Thanksgiving trip through the security line at Reagan National.

Here are several wine picks that Wendy shared with me for Thanksgiving:

Turkey Italiano!  —  Five Great Italian Wines Under $20, & perfect for a holiday with the in-laws! – by Wendy Buckley

So you ordered the pricey organic bird from that high dollar gourmet market,
you have been cleaning your house for days, you probably even bought some new napkins or candles,
because, well you know the look you are going to get if you set the table with last year’s napkins that your
significant other bleached on the day he/she decided to “help” you with the laundry.

In other words, you are spent (financially and physically) and dang it you still need to buy good wine!

Well we have the answer with 5 wonderful wines that will please even the pickiest of relatives.

$15.99 Babbo Prosecco

This light and lively prosecco is from the vineyards of Vini Tonon, a prestigious estate in the Veneto.

The persistent bouquet tickles your nose as the aromas of lemon and lavender play with your senses.
Have a glass and put yourself in a “happy place” before the really awful relatives arrive.

$15.99  San Brizio – Soave

When I first started drinking Soave, I thought it was named after some hot Ecuadorian singer, but after educating myself more on the always confusing world of Italian wines,
I came to learn that it’s actually made of a Garganega.

The Garganega vine has a tendency to ripen late and can be very vigorous, in other words it’s a fertile myrtle!

This richly perfumed white is rich, concentrated and mouth-filling, yet invitingly fresh and persistent.

$19.99 Caldero Gewürztraminer is counted among the most popular wines in South Tyrol.

It has a straw-yellow to golden hue, is an aromatic and full-bodied white wine with a

light to somewhat stronger nose and pleasantly dry, lightly spicy character.

In addition to spice, nuances of rose and lychee add to the bouquet.

Nothing goes better with your old bird than a tangy sumptuous Gewürz!

17.99 Begali Valpolicella Ripasso

An affordable alternative to rich and expensive Amarone, this medium bodied red will leave you longing for more.

Tell Aunt Amanda to keep the rolls and pass me the Valpolicella!

$19.99  Osel Ruche – pronounced ROO-KAY

The wine has intense notes of floral and baking spice(kind of like your favorite granny’s punkin pie), it is harmonic and soft with a persistent finish.

Ruche is a great companion to foods that are rich in taste and aroma.

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