From the monthly archives:

January 2011

So you’re growing shrooms at your house?

by Britt on January 26, 2011

This was a recent question from a friend when I told her I had just set up my very own Shitake Mushroom Kit, a gift from my sister this Christmas. This is preciously why I love my family. My sister bought me a mushroom kit and I gave her a Himalayan Salt Block.

Right now, I can’t decide if I’m being punked or if I’m really growing mushrooms.

In the past few days (following the directions) I have willingly…

Stored a large white popcorn like mass in my fridge for 4 days
Soaked said mass in water for 24 hours in a giant bag
Stabbed it with chopsticks
Covered it with a plastic bag using the chopsticks as structural support
Misted the odd lump sitting on my counter

I can’t yet speak for the success of this project since I just started the growing process but according to the supplier, I can expect to see mushrooms in a few weeks. I’ll report back soon!

In the meantime, if you want to purchase your very own kit visit www.fungi.com or test out my delicious mushroom gnocchi recipe.

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Patatas Bravas

by Chad on January 24, 2011

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I recently got back from sunny South America for a tour of Chile and Argentina. In preparation for the trip, I invited over some friends that will be traveling with me so we could plan the trip, drink a bunch of Argentinian wine and enjoy some latin food. I love Jaleo, and pretty much anything that Jose Andres touches so it was a perfect excuse to break the fryer and make some Patatas Bravas. The potatoes are twice fried and served with a spicy tomato sauce as well as creamy garlic aioli. Typically, I am anti-mayonnaise on anything, but this garlic aioli was incredible, it perfectly balanced the spice of the tomato sauce. This is certainly not the healthiest recipe on EatMore DrinkMore, nor does it likely fit into your New Years Resolution Plans, but it’s so good you have to try it. This would be a great dish to serve at a Super Bowl Party. You may want to do a dry run before then if you’re not comfortable frying food at home or making your own aioli.

Recipe after the jump…..

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Chili Garlic Lump Crab Dip

by Chad on January 21, 2011

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Last week was my sister in law’s birthday and my brother decided to throw her a Bad Tapas Party. The idea is that everyone brings a tapas sized portion of something really unhealthy and delicious. The thought was if everything was in small portions than it wasn’t so bad. The dinner was a great idea and we feasted on Popeye’s Chicken, Buffalo Chicken Dip, Mini Cheesesteaks, Mini Hotdogs, Potato Skins, Ribs from Urban BBQ, Assorted Cheeses, and Mini Cheesecakes from Capitol City Cheesecake.

My addition to the party was Chili Garlic Crab Dip. I found the recipe randomly on the internet and decided to give it a go. Chef Michael Schwartz of Michael’s Genuine Food & Drink in Miami pairs lump crab meat with sour cream, garlic, lime and Thai Chili paste. As a Maryland boy, I am more of a traditionalist with my crab dip, but this sounded quite tasty. I was a bit alarmed that the recipe calls for pureeing lump crab, why would you puree $18 a pound lump crab meat? I took a kettle cooked potato chip scooped my first taste and knew immediately that this dip is going in my permanent appetizer rotation. It is phenomenal. You can serve it as a dip or you can stuff into lobster tails, shrimp, even serve it on a grilled chicken sandwich or a burger. Very versatile. It was the crowd favorite of the Bad Tapas Party.

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Obama State Dinner Wine Reviews

by Chad on January 19, 2011

One of my New Years Resolutions was to learn more about wine. My current wine vocabulary consists of “I like” and “I don’t like”. I plan on drinking a lot of wine in 2011. This resolution will be far more enjoyable than the annual pledge to lose weight.

In order to educate myself about wine I plan on attending tastings throughout the DC Area to try as well as opening bottles at home and drinking along with my new favorite video blog Wine Library TV.

Gary Vaynerchuk is the owner/wine critic/cult leader of Wine Library, a New Jersey liquor store with a massive following. He regularly posts video tastings of the wines in his store and offers easy to understand commentary mixed, a great sense of humor, and an unabashed love of the New York Jets. When I open a bottle at home, I search his site to see if he has reviewed the wine to better understand what I am drinking.

The big event in DC tonight is the State Dinner. I wanted learn a bit more about the wines being served so I pulled up Gary’s review of Dumul Chardonnay.

This wine will be served with

D’Anjou Pear Salad with Farmstead Goat Cheese, Fennel, black walnuts and white balsamic
Poached Maine Lobster, Orange glaze carrots and black trumpet mushrooms

From Gary’s review, it sounds like it will be a great pairing. Hopefully this will give you a little taste of what Wine Library is all about and will satisfy your State Dinner curiosity.

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Stuffed Baked Clams

by Britt on January 19, 2011

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This is another one of my favorite recipes from our Labor Day visits to my in-laws house on Cape Cod. My mother-in-law Nikki, inventor of Paella Cape Code Style, has a way with all things seafood. The beauty of these clams is that you can make them ahead, freeze them, and bake them once you guests arrive. I took my first stab at these on New Year’s Eve and they were a hit.

As always, Nikki’s recipes don’t really involve measurements so I’ll do my best. Plan on 2-3 clams per person as an appetizer. [click to continue…]

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Cava Grill Opens in Bethesda

by Britt on January 17, 2011

Pin It: Salt, Pepper, Oregano, Olive Oil and Lemon: Key ingredients at Cava Grill

Today marks the opening of Cava Grill in Bethesda. Last night I had the chance to preview the menu and not shockingly, I thoroughly enjoyed my meal. The team behind Cava Mezze has done it again but this time with a more casual dining option.

Walking into Cava’s new space immediately made me think… Chipotle. No one panic, this is not necessarily a bad thing. As someone who works in Bethesda, I really like the idea of having somewhere to get a quick, healthy but still interesting lunch. Cava appears to deliver on all of these fronts. Speaking with business partner Brett Schulman, it was clear that was their vision too. He said they wanted to provide the ability to have options without overwhelming diners. It also doesn’t hurt that nothing on the menu is over $7.50.

Once inside, you start off your ordering at the counter in a “build your own” format. You can choose from a full-sized pita, 3 mini pitas, a bowl or salad. I went with the mini pitas (1 chicken, 1 lamb, 1 sausage) with the harissa, tzatziki and crazy feta sauce. I topped it all off with the feta, pickled cabbage slaw and tomato and onion salad. The combination was delicious! I loved being able to have three different dishes all in one and I’m fairly sure it was a healthy dinner. Apparently the nutrition facts will be listed on the site. Rich had the large lamb pita and claimed he wouldn’t be needing any other options, he was sold on the lamb.

After a delightful dinner I can pretty much guarantee Cava will be a hit for the office crowd and locals in Bethesda. In other exciting news, Brett divulged some of their development plans which will include 2-3 new Cava Grills opening in DC over the next six months and of course, the opening of Cava Mezze in Clarendon. The Clarendon location will be a full service restaurant modeled after the Capitol Hill and Rockville locations. Can’t wait for that!

Cava Grill
4382 Bethesda Ave.
Bethesda, MD 20814
240-221-0887
www.cavagrill.com

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Brussel Sprouts and Cauliflower Have Arrived

by Jenna on January 14, 2011

Long are the days when brussel sprouts and cauliflower were the vegetables you shoved into your napkin or fed the dog under the table, instead these hot veggies have made a serious comeback and they are showing up on menus at the best of restaurants across the country with many interesting and unique preparations. Move over broccoli… your days are done. Washingtonians are feeding the trend based on the wide range of options available at some of the hottest spots in town. Check out where you can eat the best sprouts and cauliflower around the District:

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Brussel sprouts have made a comeback...

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Cauliflower is back too

Birch & Barley: While I am not a huge fan of the food here in general, they do offer a side of brussel sprouts in a maple glaze that are pretty delicious. I would be happy to eat there just for the bread plate and the sprouts.
Bourbon Steak: This Georgetown steakhouse in the Four Seasons hotel serves some of the best meat around town with a la carte sides that make me drool. The roasted cheddar cauliflower gratin is just one of the many options that are a must.
Central: Michel Richard offers brussel sprouts with bacon as a side dish to his hearty lunch and dinner options.
Masa 14: As part of their Latin-Asian fusion cuisine, Masa 14 offers up a side of wok seared cauliflower with ginger, garlic, and chile de arbol.
Oyamel: I love these crispy brussel sprouts that are prepared in a chile sauce with pumpkin seeds, peanuts, and lime. The Mexican ingredients make the sprouts full of life and they are the perfect accompaniment to any meal.
Palena: Their sprouts are offered as a side dish tossed with lemon, olive oil, crunchy hazelnuts and sharp pecorino cheese. They are so tasty and go really well with the cheeseburger.
P.J. Clarke’s: Shaved brussel sprouts with smoked bacon is one of the sides that this popular downtown lunch joint offers. This is not my favorite preparation, but seems to be popular.
Poste: This side is served with chanterelles and tesa (pancetta) and the brasserie at the Hotel Monaco also includes the brussel sprouts in their scallop dish with parsley root and vanilla oil.
Posto: This Logan Circle Italian spot offers a side of roasted brussel sprouts as well as cauliflower with parsley and capers.
Proof: The brussel sprouts are halved and served with sautéed red onions in a bacon vinaigrette. What could be bad? Proof’s side of cauliflower is crispy with lemon, tahini, garlic, and mint. Just go ahead and order both, you won’t regret it.
Rasika: The sides at the best Indian restaurant in town really make the meal when paired with a tandoori chicken, lamb, or salmon. The gobhi mattar side is cauliflower with green peas, cumin, and ginger and is one of my top picks next to the chestnut fava bean korma.
Zaytinya: This Mediterranean restaurant makes their brussel sprouts with coriander seeds, barberries, and garlic yogurt. The crunchy texture and the creaminess of the sauce makes it one of my favorites. Zaytinya also offers a toasted cauliflower mezze that is dressed up with sultans, caper berries, and pinenuts.

Maybe brussel sprouts and cauliflower aren’t as exciting as trends such as food trucks or cupcakes, but they seem to be easy to find these days and growing in popularity. The only thing I wonder is whether or not the veggies really are that tasty, or is it just that once you add butter and bacon anything tastes good? Probably a little bit of both!

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Proof Positive

by Jenna on January 13, 2011

A few nights ago I had plans with a friend who I haven’t seen in awhile and we were searching for the perfect place to go where we could catch up, celebrate the new year, and have delicious food and wine. After some back and forth we settled on Proof which we both happen to love, and we were looking forward to going back since neither of us had been in awhile. I love the fact that Proof is just a few steps from the bustling Verizon Center, but once you step inside you would never know. It has a wonderful atmosphere with dim lights, a great bar area that serves wines on tap, and comfortable booths towards the back that create a quiet and warm setting. The service is always great, and the waiters tend to be incredibly knowledgeable about the wines and the menu which I always appreciate.

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Proof is located in the heart of Chinatown on the corner of 8th and G Streets NW. Photo courtesy of www.proofdc.com

I started with a glass of Talbott Chardonnay which is one of my favorites, while my friend ordered a glass of red wine based on the recommendation of our waiter (which she loved). We ordered the tuna tartare appetizer to start which is served on crispy nori tempura chips with chunks of fresh avocado and tossed in a wasabi soy sauce. We absolutely loved the tuna and the flavors worked so well together creating a very satisfying yet light starter. For my main course I did not stray from what I believe to be one of the best dishes in the entire city. I even convinced my friend Meg to order the same thing because it is that divine. We both thoroughly enjoyed the miso glazed sablefish that is served with bok choy, wild mushrooms, ginger, and a yukon gold potato puree. Not only is the plating of the dish beautiful, but the fish is so buttery and flaky creating a perfect mix of Asian flavors that I find to be close to perfection. There was not even one speck of food left on either of our plates, so I guess you could say that we liked it. We also shared a side of delicious brussel sprouts (I can’t help but order them wherever I go) which were sauteed with red onions and served in a light bacon vinaigrette.

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The bar at Proof which serves a wide selection of wines on tap. Photo courtesy of www.proofdc.com

We decided to split a dessert because it was a snowy night, we were celebrating my birthday, and because we felt like it. The only complaint I had about the dessert menu at Proof is that there were too many things that looked amazing so we had to ask the waiter for his recommendation. He boldly claimed that the sticky toffee cake was an 11 on a scale of 1 to 10 and we felt that we couldn’t argue with such a stong statement, therefore we ordered it and hoped to be wowed. Let me just say that I am typically a chocolate kind of girl, but this dessert was off the charts delicious. The cake was warm and moist, topped with a vanilla ice cream, and served on a plate of caramel sauce with crunchy nuts and a little bit of heaven.

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Sticky Toffee Cake at Proof. Photo courtesy of www.proofdc.com

The experience at Proof is one that gets high marks in all categories: atmosphere, service, wine, and food. Every plate I touched last night was completely devoured, and to me that is the mark of a restaurant that is doing something right.

Proof
775 G Street NW
Washington, DC 20001
www.proofdc.com

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Palena Serves Simple, Elegant, and Rustic Cuisine

by Jenna on January 12, 2011

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Palena is one of those places that foodies rave about. Right on the main strip in Cleveland Park on Connecticut Avenue is where you can find this culinary gem of a restaurant that recently expanded into a larger space to accommodate the high demand. The restaurant is split into two parts which includes the dining room which requires reservations and provides a high-end tasting menu in a romantic and intimate setting, as well as the cafe which is casual and presents a menu that changes daily and includes comforting favorites such as roast chicken and traditional pastas. Years ago I had the chance to enjoy a wonderful meal in the dining room as chosen and led by The Atlantic food critic Corby Kummer. However, it is not every day that anyone gets such an experience, and I have been anxious to get back to Palena to try some of the basics that everyone says they do so well.

The menu is filled with interesting options, but I decided to order the cafe salad with beets and hazelnuts to start while my two friends ordered the gnocchi in a simple tomato sauce to share for their appetizer. The salad was light and included pink and red beets with a champagne vinaigrette that was a nice start to the meal. The gnocchi’s were substantial in size, but soft and pillowy in texture. We all agreed that the sauce was simple yet flavorful and wished the dish had been more of a soupy ragu rather than pasta with sauce lightly drizzled on top, however it was still really enjoyable and clearly homemade.

For my main dish I had the cheeseburger which I have heard so much about. The burger comes with a truffle cheese on top and is served on a fluffy brioche-like bun which really helped the burger to stand out. I enjoyed the smoky flavors in the meat which also separated this burger from many others. In addition to the burger I ordered a side of the brussel sprouts which were served cold and dressed in lemon and olive oil with hazelnuts and chunks of sharp pecorino cheese. They were fantastic and a perfect side snack to go with the main course. Finally, we ended the meal with a cannoli sundae that included ricotta ice cream, pieces of cannoli shell, touches of chocolate, and candied ginger. It was the perfect mix of ingredients and provided a few sweet bites for each of us to end the dinner on a high note.

During our meal I was eyeing the food at the other tables and saw the roast chicken which looked as good as one could possibly imagine. The waitress told us it takes about 40 minutes to make, so next time I’ll likely remember to order that as soon as I arrive. I also saw some soups and pastas being delivered to other tables and everything looked really simple yet to the highest quality which I believe Palena is known for.

Palena is a unique restaurant given the different dining options it provides to customers, however there is one common thread that remains throughout: their focus on serving local ingredients that are in-season and food that is simplistic yet elegant and keeps people coming back for more.

Palena
3529 Connecticut Avenue NW
Washington, DC 20008
www.palenarestaurant.com

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Fig-stuffed Roast Pork Loin alla Thomas Keller

by Britt on January 11, 2011

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Before the holidays I hosted about 40 people for a party and thought it was only appropriate to make an 8 lb pork tenderloin in addition to everything else being served. Prior to that day standing in the Costco Meat Department, I didn’t even know a tenderloin of that size existed. Well, it does, and a word to the wise, you will need to brine it in a garbage bag since chances are you don’t own any containers this large.

Banking on the fact that you’ve purchased a more reasonably sized tenderloin, here is a fantastic recipe from Thomas Keller’s Ad Hoc At Home Cookbook. Enjoy! [click to continue…]

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