Here’s another quick, end of Summer post for you – melon pops! Half cantaloupe, half honeydew, all yummy.
They are made with just melon pureed with a little agave (optional). The layering looks really cute, and is easy to do, but you could do whole pops of one or the other melon. Quick, easy, healthy treats – yay!
Melon Pops
Makes 10 pops
1/4 cantaloupe, cubed
1/4 honeydew, cubed
agave, to taste (optional)
Place the honeydew cubes in a blender and puree. Add agave, if using, keeping in mind that the pops will be less sweet when frozen.
Pour the honeydew mixture into an ice pop mold, being careful not to fill more than halfway. Freeze until slushy, about an hour. (Don’t be like me and let it freeze solid, preventing the layers from sticking together – doh!)
Repeat the process with the cantaloupe, being careful when adding it to the mold not to mix the layers. Insert wooden sticks and freeze until solid.
Ugh – sorry folks, I’ve been bad about posting this last week! And this post is going to be pretty short, too. We are finally on our way into Fall, but the transition has been slow and there is still some stone fruit to be had. I am still really into tartines at the moment, so I paired sliced nectarine with goat cheese, prosciutto, and basil for a quick lunch.
Then the store finally had some burrata in (this is a seriously random occurrence, you never know), so I paired that with some ripe peach, basil, EVOO, balsamic, and sea salt.
We finally got to try out Top Chef Alum Mike Isabella’s DC restaurant Graffiato. Of course by now the buzz has died down and he has opened 2 other restaurants, doh! But that’s okay, it means it was easy to get a table, even on the weekend. The restaurant is trendy and urban and almost a little hipster, with rustic wood tables and graphic, cartoon wall murals. The cocktails are inventive and the wine list is good; they are even using a new type of device that let’s them pour from a bottle without removing the cork and without introducing oxygen, so that they can do wines by the glass that never would have been available before. Nifty. The food is Italian style small plates, which overall were quite yummy. It is overpriced, though, which is what you get with “celebrity” chef’s in already pricey places like DC. So just be prepared for sticker shock if you go.
First small plate was burrata with kumquat and shaved smoked pork loin. A beautiful mix of creamy, sweet, tangy, smokey, and salty – A+.
Next up was the charred octopus, which was good but wasn’t as charred as I would like it and definitely wasn’t better than Nostos’s.
We also had the focaccia with Mike’s famous pepperoni sauce, which I didn’t get a photo of. I was surprised at how good the sauce was, considering I am not a fan of pepperoni. Jasper, who loves pepperoni, was a big fan.
Ravioli special – chicken and mushroom. This, along with the sweet corn agnolotti that I didn’t get a photo of, was the best dish in my opinion.
This pappardelle with rabbit was good, but not great.
It was the same story with the seashells pasta with snails and bone marrow – good, but not great. Here I think the problem was a mint pesto that was overwhelming.
We were focused on ordering small plates to get a sampling of the menu, so we weren’t able to order a pizza. I hear that they are fantastic, so I would like to return to try one (the countryman, in particular). I would say that the stuffed pastas are smaller portions than the other pastas, but have much better flavor; the burrata was a standout; and the pepperoni sauce is worth the hype. If I hadn’t been with my meat loving husband, I would have loved to try some vegetable dishes. Isabella treats his ingredients with care, so I imagine that he could make a simple vegetable dish amazing.
Overall, worth a try if you can afford it. Valet is available, but it is right next to the Chinatown Metro stop.
I saw this on Pinterest and thought it looked like a great idea! Put a bunch of ingredients in a pot, boil it for 10 minutes, and the cooking water becomes the sauce – cool!
Unfortunately, the first time I made this I followed another blogger’s recommendation and used vegetable stock instead of water for extra flavor. Big mistake. The stock I used was darkly colored and had a very strong flavor. The end result ended up tasting like pasta with gravy – gross. The soupy flavor totally overwhelmed the tomato and basil, and it was really just not good.
But it seemed like such a good idea that I wanted to give it another try. Water, not stock, this time; and no red pepper flakes (too spicy for me).
This time it worked great! The starchy pasta water cooks down and clings to the pasta like a sauce, and the tomato basil flavor is nice. I still prefer a traditional Pomodoro, but this is great if you don’t have a lot of time and only want to use one pot. Some things to keep in mind – stir frequently or it will stick to the bottom; make sure to cut the onion really super thin because it doesn’t cook for very long; fresh roma tomatoes will give you the best flavor; and don’t break your pasta to make it fit into the pot, after the water starts to boil the ends will become soft enough for you to fold the pasta down. (more…)
This recipe I found claimed to be for vegan fudge brownies. Let’s be honest – this is not a recipe for brownies. It is, however, a delicious recipe for cake – even more delicious if you use coconut oil to give it some extra flavor. Coconut oil is just the neatest product! Good for your health, good for your skin and hair, it’s even good as a supplement for dogs! It turns from solid to liquid with a very small difference in temperature. Heat or chill for just a few seconds to achieve the different states. Of course if you don’t like coconut flavor, use a neutral tasting oil and vegan spread instead. Vegan friends and chocolate lovers in general – make this right now, you won’t be sorry!
Vegan Chocolate Coconut Cake
adapted from Southern In Law
makes 9-16 small servings
For the cake:
2 cups flour
1/3 cup cocoa
1 tbsp baking powder
2/3 cup brown sugar
1/2 tsp salt
1/3 cup coconut oil, liquid form
1 3/4 cup unsweetened vanilla almond breeze
For the frosting:
6 tbsp coconut oil, solid form
6 tbsp cocoa powder
2 2/3 cup icing sugar/powdered sugar
2 tsp vanilla extract
2-4 tbsp unsweetened vanilla almond milk
Preheat oven to 355°F; grease and/or line an 8×8 cake pan.
In a large bowl mix together flour, cocoa, baking powder, sugar, and salt. Add in oil and almond milk and stir until combined.
Pour brownie batter into cake pan and bake for 25-35 minutes or until cooked through and a skewer inserted removes clean.
Cool completely on a wire rack.
Make the frosting: in a bowl combine coconut oil and cocoa powder. Gradually mix in icing sugar, vanilla, and add almond milk as needed to create your desired consistency.
Frost the cooled cake. Keep stored in the fridge in an airtight container and eat within 2 days. If you want to top it with some shredded coconut or slivered almonds, I bet that would be delicious.
The other day, I was perusing Red Apron Butchery and saw that they had marrow bones. I LOVE marrow, but I had never made it at home before. It was time to fix that! You might be interested to know that while marrow is made up of fat, it is largely unsaturated; plus it has lots of vitamins and minerals like iron and Vitamin A, and it has been shown to boost the immune system!
Now you actually want to soak these bad boys in salt water overnight to draw out the blood. It’s not going to kill you or anything if you don’t, but it won’t taste as good.
Then you just pop them into a hot oven and roast for 20 minutes. You could just sprinkle it with coarse salt and eat it with a spoon, I wouldn’t blame you. But if you want the full experience, spread it onto some toasted challah bread and top with a tangy parsley salad to balance out the rich fattiness. Prairie butter, poor man’s foie gras, pure heaven – whatever you want to call it, this stuff is delicious decadence.
Roasted Bone Marrow
serves 4
8 3′-4′-long pieces beef or veal marrow bones (cut lengthwise or crosswise, doesn’t matter)
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tbsp drained capers
Coarse sea salt and freshly ground black pepper
4 1/2-inch thick slices challah or rustic white bread, toasted
To remove the blood from the marrow, place the bones in a bowl of ice water with 1 tsp coarse sea salt per 1 cup water. Refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. Drain and refrigerate until you are ready to cook the marrow. Be sure to use it within 24 hours or freeze the drained bones for up to 3 months.
Preheat the oven to 450°. Place bones in an ovenproof skillet or roasting pan – wider cut side down for crosswise, cut side up for lengthwise. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. Sprinkle with sea salt.
Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.
Serve bones with toast and parsley salad. Use a long, thin spoon or knife to scoop marrow onto toast and top with salad.
After much Pinterest envy, I finally bought a popsicle mold (at the end of the summer, good job). Did you know that “popsicle” is actually a brand name that we in the US have adopted to describe all ice pops? I didn’t. It’s one of those weird things like calling all facial tissue “Kleenex”. Anyway the very first thing I wanted to try was a blackberry and yogurt recipe. But I was worried about the seeds, and then the store ended up not having any blackberries. So I bought raspberries instead. Plain Greek yogurt, sweetened with a little agave, and layered with muddled raspberries (clearly my layering skills need improvement) – simple, fresh, delicious. As far as sweets go, this is pretty good for you and I bet kids would love it!
Raspberry Yogurt Ice Pops
adapted from Real Simple
makes 10-12, depending on mold
Whisk together the yogurt and 3 tbsp agave in a medium bowl. In a separate bowl, combine the blackberries and the remaining 3 tbsp agave and mash with a fork or potato masher until coarsely crushed. Taste the mixtures and add more agave as needed, keeping in mind that it will taste less sweet when frozen.
Layer the yogurt and blackberry mixtures (starting with the yogurt mixture, but don’t make as big a layer as I did), dividing evenly among 4oz paper cups or ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect. Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days. Remove from the freezer 10 minutes before serving to soften slightly. Or dip into warm (not hot) water to release. You can unmold all of the popsicles and store them in a plastic bag in the freezer.
I’ve been doing this thing lately where I pretend that making a pasta sauce out of vegetables makes up for the fact that I am eating pasta. Leave me to my delusions, I’m not ready to face the truth. I have three such recipes for you today, and the first is this gorgeous roasted beet sauce that will make your pasta intensely fuschia. Simply roast some beets, allow to cool slightly, peel, and puree with some starchy pasta water. Toss with cooked pasta, season, and serve. I topped mine with ricotta and fresh oregano.
Next up is a broccoli sauce – what could be more healthy than broccoli? I am not really used to broccoli because my father is allergic and we never really had it growing up. My poor husband loves broccoli (shocking since he is NOT a veggie eater), so I am trying to familiarize myself.
Did you know that you should peel broccoli? I didn’t. Apparently the outside part is tough and bitter. Anyway, peel and chop the broccoli, steam, and then saute with butter, onion, and garlic. Add some cream, puree, and toss with pasta and a bit of that magical pasta water. Top with a gratuitous amount of Parmesan. And before you start yelling at me – know that many vegetables need to be eaten with fat in order to allow the body to fully absorb the nutrients – FACT.
Lastly we have a roasted red pepper alfredo. I think this one might be my favorite – super creamy and cheesy with a ton of roasted pepper flavor. I topped it with grilled chicken that I marinated in olive oil, lemon juice and zest, garlic, rosemary, and oregano.
They sell roasted peppers in jars at the grocery store, but it turns out that it is super easy (and cheaper) to do at home – just pop them in a 500 degree oven for 30 minutes, allow to cool, then remove the stem, seeds, and core. Toss the roasted peppers into a mixture of onion, garlic, half and half, herbed goat cheese, and Parmesan; puree and enjoy. (more…)
I have written about Marcel’sbefore, but not extensively enough considering it is our special occasion place. It is where Jasper proposed to me (and I said yes) and where we spend most of our anniversaries and New Year’s. It’s also where we go every time we see a show at the Kennedy center. The provide a special Pre-Theater menu (though you can also do 3 or 4 courses off of the tasting menu), make sure that you get out on time, and provide a car service to and from the theater – brilliant! They also have just the best people working there – from Adnane Kebaier, the Maitre d’ who always greets us by our names and seems happy to see us (here is an interesting interview with him about the ins and outs of the job), to Moez Ben Achour, the fabulous Sommelier, and especially our usual server, Jonathan Crayne, who is also the Senior Captain – everyone is just amazing. Anyway, I’ve never been able to show you photos of their food because it’s usually very dark by the time we get there. But we recently went for a Pre-Theater (for Book of Mormon, which is HILARIOUS by the way) and because it is summer, the sun was still out! So I am able to show you some of the gorgeous dishes from our favorite restaurant!
An amuse bouche from the chef – smoked salmon with creme friache, chives, and caviar.
An elegant take on Crab Louis – crab, avocado, and tomato gelee with remoulade.
Alaskan salmon – smoked in house – with red onion, chives, pine nuts, and croutons.
The melt-in-your-mouth signature dish – Boudin Blanc. This is our absolute favorite, we both order it every single time (even though they have started adding a $12 supplement). It is a white poultry sausage that is more like a mousse – so light and creamy, but also rich. It usually comes in a truffle sauce of some sort – this time with bits of foie gras in it!
Steak with mushrooms, potato puree, bone marrow. This was Jasper’s entree so I don’t know much about it except that he let me eat the marrow.
We both ordered the same dessert – peach souffle with peach ice cream and blueberry sauce. You can’t get more summery than that!
I’m so glad I was finally able to share photos with you from a place that is so special to us!
I really love authentic Italian pizza. The kind with the thin crust that gets blistered and charred in the wood oven. My favorite place to get it around here is Pizzeria Orso, but I have been trying to make it at home. Step one is to get a pizza stone. I leave mine on the bottom rack of the oven. As long you are heating it with the oven (not sticking a cold stone into a hot oven) it will be totally fine to leave it in there all the time. In fact, heating it frequently will help keep it clean by burning any spills to dust. I’ve even left it in there on the self clean mode – totally fine and now very clean! It will take longer for your oven to preheat with the stone in it, but it will help keep the temperature even and constant. You will also need a pizza peel to transfer the pizza to the stone.
Step 2 for great pizza – great dough. I have tried many doughs, including whole wheat ones. For authentic pizza – this Jim Lahey dough is the best. It takes a long time to make though, so be prepared. The idea behind this dough is that the tenderness and pocketed texture come from fermenting the dough (for 18 hours, I told you it takes time!), and then handling it as little as possible. That means no kneading!
After letting the dough ferment (like sourdough starter), you carefully remove the dough from the bowl and place it on a floured surface. Then you separate it into four parts and gently fold (not roll, or knead) the parts into balls. Use them quickly or wrap tightly in plastic wrap and refrigerate. This dough is only good for a couple of days so plan to make a lot of pizza!
When you are ready to make the pizza (the oven and stone should be preheated at this point), carefully and gently stretch the dough. Either in the air on your knuckles, or on a floured surface. For some technique tips – check out this video. See those bubbles in the dough, there? That’s what you are trying to achieve. Those will blister up and make your pizza awesome. Here’s another handy trick – I always have trouble getting my pizza off the peel, no matter how much cornmeal I put on there. So I have started putting the pizza onto parchment paper and sliding that onto the stone. Then after about 2 minutes (you will smell it starting to char), I slide the parchment out from under the partially set dough – easy! (more…)
