when life hands you lemons...

...make lemon pasta!

Lemon Pasta
Serves: 5-6
Cooking time: 10 minutes
Prep time: 0 minutes

You'll need:

• 1 lb. spaghetti
• 4 lemons
• 1 C. parmesan
• 1/2 C. olive oil
• 1/2 C. chopped basil or arugula
• Salt and pepper

1. Boil a large pot of salted water.

2. While the water is boiling, juice the lemons, and whisk in 1/2 C. oilve oil with the juice. Add ground black pepper (~2 t.).

3. Boil the pasta for 8-10 minutes, or until al dente. Reserve 1 C. of the water the pasta boiled in.

4. Toss the pasta, lemon juice/olive oil mixture, and gradually add parmesan. Add pasta water if the pasta is too dry.

5. Toss in the basil or arugula.

Top with shaved parmesan and lemon zest. Enjoy!

Side dish ideas:
Caprese salad
Prosecco
A nice piece of good dark chocolate for dessert

irish times

Guinness Burgers & Homemade Fries

You'll Need (for 4 people):

Guinness Burgers

• 1 lb. lean ground beef
• 2 Vidalia Onions
• 1 packet Lipton's Onion Soup (dry)
• Breadcrumbs
• 2 T. Butter
• 1 T. Olive Oil
• 1 Can Guinness Draught (& more for drinking!)
• Salt & Pepper
• Dash of Tobasco
• 4 Kaiser Rolls (I like whole wheat, from the deli).
• Irish Aged Cheddar

Homemade Fries

• 4 Yukon Gold Potatoes
• 2 T. Olive Oil
• 2 T. Salt
• 1 T. Black Pepper
• 1 T. Cayenne

For the burgers:
1) Grate 1/2 of 1 Vidalia Onion. Set the other 1.5 onions aside.

2) With your hands, blend together:

• Grated Onion
• Ground Beef
• Salt & Pepper
• 1/2 Can Guiness
• 1/2 Cup Breadcrumbs (or more, if needed)
• Dash of Tobasco
• Lipton's Onion Soup Mix (whole packet, dry)

Then set it aside...

3) Slice the remaining 1.5 onions. Place in skillet on medium heat with 1 T. Olive Oil, 2 T. Butter. Do not add salt! Stir the onions with a wooden spoon often, until they begin to get caramelized.

4) When the onions start to stick to the bottom of the pan, pour some Guinness in to deglaze the pan. Continue to cook the onions until they are a deep golden color.

5) When the onions are beginning to look done, form the meat into patties (should make 4 burgers).

6) In a skillet over Medium/High heat, sautee the burgers until they are done to your liking. Melt slices of the Irish aged cheddar over the burgers while they are still in the pan.

7) Slice the Kaiser Rolls (I like to warm them first, then slice them)...Place burgers on top of rolls, top with caramelized onions.

For the Homemade Fries:

1) Preheat the oven to 350 degrees.

2)Wash the potatoes.

3) Slice the potatoes as you would like them.

4) When they are sliced, toss them with 2 T. olive oil, then add pepper, salt, and cayenne.

5) Bake for 40 minutes (or until golden), turning once.

eggs benedict

Eggs Benedict

For two people, you'll need:
7 eggs
1 stick of butter, melted
2 English Muffins
1 lemon
1 T. Salt
1 T. White Vinegar
1 t. cayenne
1 t. black pepper
4 oz. Prosciutto di Parma
1 small tomato (4 slices)

1) Bring 4 inches of water to a simmer, add 1 T. white vinegar.

2) In a double boiler on low heat, whisk together 3 egg yolks + 2 T. lemon juice, plus 1 t. cayenne and 1 t. black pepper. Add the whole stick of melted butter. Whisk for 2 minutes.
*If you don't have a double boiler, make one by filling a saucepan with 2-3 inches of water, then placing a glass bowl over/in the saucepan.

3) When the water/vinegar is simmering, add eggs very gently, one at a time.
*It may help to crack the eggs into a small bowl first to slide them into the water more gently. For 4 eggs, it is ideal to cook them for 4-5 minutes, taking care that they do not stick to the bottom of the pan.

4) Toast the English Muffin halves in a broiler along with the prosciutto and the tomatoes (lay them all separately-the goal is to toast each component on its own, then assemble them later).

6) Remove the eggs with a slotted spoon, drain them on a paper towel.

7) Assemble 4 of these: English muffin, prosciutto, tomato, poached egg, dollop of hollandaise.

Enjoy with fresh fruit and a mimosa!

well braised

From my "New Best Recipes" Cookbook comes this gem...Braising is my new favorite cooking methods - and as the author of the New Best says, it is one of the greatest triumphs of cooking to turn a tough cut of meat into something tender and succulent...So, take some time on a Sunday night to enjoy this beautifully simple recipe:

Lamb Braised in Red Wine & Onions:
Prep time: 30 minutes
Cook time: 2.5 hours
Serves: 2-3

You'll need:
4 - 3/4 in. thick shoulder cuts of lamb, trimmed
1 Vidalia onion, chopped
1 C. Red Wine
1 small can chopped tomatoes (I like Muir Glen Fire Roasted chpped tomatoes)
2 T. Olive oil
Salt & Pepper

First, trim excess fat off lamb. Season with salt and pepper on each side.

In a skillet, heat 1 T. olive oil, add lamb shanks. Do in batches if necessary, to avoid overcrowding. Sautee on medium high heat for 3 minutes on each side, remove and place to side. Drain excess fat from pan into a receptacle, but leave the brown bits in the bottom.

Place pan back on medium heat, and add the other T. of olive oil, and the onions. Sautee the onions for 4 minutes, then deglaze the pan with 1 C. red wine. Add the chopped tomatoes, and simmer for 10 minutes. Add the sauteed lamb back into the pan, and cover.

Place in a 350 oven for 2.5 hours.

Enjoy with creamed spinach, a salad, and the rest of the bottle of wine!

tagine dream

My innagural attempt at cooking Indian food was not so bad! I chose a hearty chicken dish, coupled with aloo tikki, or little potato patties.

Chicken Tikka Masala
Active prep time: 20 minutes
Inactive prep time: 24 hours
Cook time: 3 hours
Serves: The Masses

You'll need:

• 2 lbs. boneless, skinless chicken breast, cubed
• 3 inch piece ginger root, peeled
• 5 cloves garlic
• 1 Lemon
• 2 T. Tomato Paste
• 1 C. Vegetable Oil
• 1 C. Plain Yogurt
• 1 T. garam masala spice blend
• 1 T.
• 1 T. Salt, Black Pepper
• 1 Can crushed Tomatoes (to be added later)

For the marinade:
Crush ginger and garlic and blend into paste (food processor would be easiest, but I used a garlic press for both the ginger and the garlic). Add the juice from one lemon, tomato paste, salt, pepper, and garam masala. Blend until smooth. Add the vegetable oil, blend again. Add the yogurt, blend. Add the chicken, cover and marinate in the refrigerator for 24 hours.

To cook:
Add the crushed tomatoes to the chicken mixture, and stir. Put the whole mixture into either a tagine, or a pot with a lid on it. Bake at 250-300 for 3 hours.

Serve over basmati rice.

Aloo Tikki
Prep time: 1 hour
Cooking time: 15 minutes
Serves: 4

You'll need:

• 3 large potatoes
• 1 T. tomato paste
• 1 T. Madras Curry
• 1 T. Salt
• 1 t. cayenne pepper
• 1 t. black pepper
• 1 oz. frozen green peas, thawed
• 1 T. vegetable oil

Boil potatoes until tender, then mash.

Blend peas, tomato paste, salt, pepper, cayenne pepper, vegetable oil, and madras curry. Add mashed potatoes and blend well. Form the potatoes into small patties, then let sit for 1 hour.

When ready to cook, use a nonstick pan and cook one batch at a time. Sautee them on medium heat for 2 minutes a side, and add 1 T. oil per batch (too much oil and they will fall apart, not enough and they will not sautee properly).

Enjoy with sauce of yogurt and tobasco sauce.

easy, cheesy, beautiful

"Food is not about impressing people. It's about making them feel comfortable." -Ina Garten

Broccoli & Cheddar Flan
Prep time: 20 minutes.
Cook time: 25 minutes.
Serves: 5 large servings, 8 small ones.

You'll need:

• 6 eggs
• 1 C. whole milk
• 1.5 C extra sharp cheddar cheese, shredded
• 1/2 C. Parmesan, shredded
• 2 - 10 oz. packaged frozen chopped broccoli
• 10 to 16 oz. hash browned potatoes (fresh or frozen)
• 1/2 Vidalia Onion, shredded
• Salt & Pepper
• 1 T. Butter
• 1 T. Vegetable Oil

Optional: Prosciutto

Preheat oven to 375 degrees.

In either a nonstick pan or a well-seasoned cast iron skillet (large), melt the butter and oil together. Add the hash browned potatoes, sautee until they begin to brown, then add the shredded onion. Sautee until cooked through (~10 minutes frozen, ~15 fresh), then let cook on low heat undisturbed for two minutes. (The potatoes will act as a "crust" for your flan.)

Defrost the chopped broccoli in the microwave for about 5-6 minutes.

In a mixing bowl, beat together the eggs and the milk. Add the salt and pepper, then the cheddar and the parmesan.

When the potatoes have been cooked thoroughly, place all the chopped broccoli on top of the potatoes. Spread evenly. Pour egg mixture over the top of the broccoli (the cheese will automatically rise to the top, and the egg will distribute itself throughout the broccoli).

Bake until the flan has set (when you wiggle the pan in the oven, the middle should be firm, not wobbly). Allow the cheese on top to become a deep golden color.

Optional: Place 8-10 pieces of prosciutto in oven for 5-7 minutes, until they become cooked. Crumble, and garnish flan with prosciutto & shredded parmesan.

Voila!

party of two

Nothing would be more tiresome than eating and drinking
if God had not made them a pleasure as well as a necessity.
~Voltaire

Alright, so I don't usually do this. I mean, eat red meat. But special occasions (like my birthday) call for special meals. And sometimes, I think, there couldn't be anything better. Last Friday, the opportunity presented itself and we forged ahead with these epic but easy-to-prepare selections. These are all very heavy dishes, so keep portions small and enjoy...

Reservation for You and Me, Party of 2...

Menu:
Blue Cheese Salad
Filet Mignon Medallions
Baby 'Bella Mushrooms in olive oil & Merlot
Roasted Potatoes with Garlic & Rosemary
Creamed Spinach

Wine: 2002 Ravenswood Merlot

You'll have good luck with this meal if you start the potatoes first.
For the Roasted Potatoes with Garlic & Rosemary, you'll need:
2 medium-sized Yukon Gold Potatoes, diced
2 cloves of garlic, either pressed or finely chopped
2 T. rosemary, fresh or dried
3 T. Extra Virgin Olive Oil

Directions:
1. Dice potatoes, place in roasting pan.
2. Chop the garlic, mix with potatoes.
3. Add the olive oil, toss with potatoes and garlic.
4. Sprinkle rosemary on top.
5. Bake, uncovered at an oven preheated to 350 degrees for 40-45 minutes. Stir every 15, 20 minutes.
6. When they're done, salt to taste.

While the potatoes are baking, you can easily assemble the creamed spinach and blue cheese salad.

Prep time: 15 minutes.
Cook time: As long as it takes for the steaks to cook.
For the creamed spinach, you'll need:
2 small ramekins (important!)
1 large leek
2 cloves garlic
1 T olive oil
1 package frozen, chopped spinach (thawed, drained).
2-3 oz. cream cheese, softened.
2 tbs. flour
3/4 C. milk or cream
1/2 C. fresh grated parmesan

1. Finely chop the white end of the leek/discard the rest.
2. Finely chop the garlic, and mix with the leek.
3. Add olive oil to garlic/leek mixture, sautee on low for 3-4 minutes, until leek becomes transparent.
4. While the leek/garlic sautees, whisk together flour and milk in a small saucepan.
5. Add thawed, drained spinach to leek and garlic, sautee for 2-3 minutes on L/M heat.
6. Whisk in 2-3 ounces of softened cream cheese to milk mixture.
7. Mix spinach & Cream sauce together, stir until blended.
8. Add 1/2 C. parmesan, stir until blended.
9. Spoon creamed spinach mixture in two small ramekins (you'll have leftovers, but more ideas on creative uses for that to follow). This is a heavy dish so the ramekins will aid in portion control for maximum enjoyment/minimal pain.
10. Set aside...and...

Stir your potatoes! Then...

Start on the Blue Cheese Salad:
Prep time: 10 minutes.
Cook time: 0 minutes.

You'll need:
1/2 head of iceberg lettuce, chopped
2 medium tomatoes, cut into chunks
Blue Cheese Dressing
Blue Cheese, crumbled for garnish

Easy: Chop the salad and the tomatoes. Sprinkle on crumbled blue cheese. Serve dressing in a dish with a spoon. One-two-three-yum!

When you finish your salad, you can take your potatoes out of the oven, set them on the stove, uncovered (if you have a heat lamp in your kitchen, this is a great time to use it, if not, then just stick them in the oven for 2-3 minutes after the steaks, you'll be good to go!)

Now is a good time to uncork your wine, and start cooking the Baby Bella Mushrooms to put on top of the steak.
Prep time: As long as it takes you to open a bottle of wine.
Cook time: 10-15 minutes.

You'll need:
1 small package of Baby Bella (Crimini) mushrooms
3-4 T olive oil.
1/4 C. Merlot
Salt to taste

1. Start by sauteeing the mushrooms in the olive oil.
2. When they begin to cook, add Merlot.
3. Salt to taste when they are nearing done.

For the Filet Mignon Medallions, you'll need:
4 - 4 oz. Medallions

After you've taken your potatoes out of the oven, arrange your rack so your steaks will be 3-5 inches away from the heat source. Put the ramekins of creamed spinach on the bottom shelf in the oven to cook at the same time as the steaks.

Put your oven on BROIL setting, and place the filet medallions on a meat roaster with a rack, on the top rack of your oven (3-5 inches from the heat). Remember to keep your oven door ajar to keep the heat circulating.

For rare filet, broil for 3-4 minutes on each side.
For medium-rare filet, broil for 5-6 minutes on each side.
For medium-well filet, broil for 7-8 minutes on each side.
For a well done filet, broil for 10 minutes on each side.

When steaks are done to your taste, take them out and let them sit for 2 minutes. Snip string before serving. Be careful when removing the ramekins of creamed spinach from the oven, they are hot, hot, hot. You can serve the spinach in the ramekin by just setting it on the plate when you serve everything else (you may want to sprinkle more parmesan on top of it to garnish, right before it's served). Good hosts will warn guests that it's a hot dish. After that, just relax...and enjoy the yum!

Uses for leftover creamed spinach:
1. Bagel spread
2. Omelette topping
3. On a hot sandwich with prosciutto and ciabatta bread.

keep it simple

Fervet olla, vivit amicitia.

While the pot boils, friendship endures.

-Latin Proverb

Red Wine Risotto:

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4 side-dish portions, 2 main-dish portions

You'll need:

• 2 cooking pots (1 for broth, 1 for risotto)
• 1 bottle Chianti (some to use, some to drink)
• 1.5 C Arborio Rice (risotto)
• 1 C. grated parmesan-reggiano
• 5 C. Chicken Broth
• 1 Medium sized Yellow Onion
• 1/4 C. Olive Oil

1. Fill one pot with chicken broth, or 5 C. water/2 cubes boullion - put on M/High heat, to boil.

2. Chop onion, put in the other pot with some olive oil over Low/M heat, to sweat* the onions.

*Sweat: The opposite of sautee. The goal is to cook the food gently over low heat until, in this instance, the onion becomes translucent but not brown. You can do this with plenty of olive oil, and the lid on the pan.

3. When the onion is done, and the boullion is boiling, add 1 1/2 C. Arborio Rice to the pot with the olive oil and onion in it. Make sure the rice is covered in olive oil so it doesn't stick to the pan.

4. When the rice starts to stick to the pan, ladle in the chicken broth. Start with 2 ladles-full, and wait until the risotto absorbs all the liquid. Stir constantly. (Approximately 5-6 minutes).

5. Add 1 C. Chianti to the pot with the onion and risotto. Stir, and wait until the liquid reduces/the rice absorbs it. (Approximately 3-4 minutes).

6. Continue to stir & add chicken broth to the risotto until it no longer absorbs liquid, or until the rice is soft to the bite. (Approximately 20-25 minutes).

7. Add the parmesan to the cooked risotto.

8. Buon appetito & enjoy the rest of the wine with dinner!

hello, fabulous

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."

-Luciano Pavarotti

Bangkok Joe's
3000 K Street NW
(202) 333-4422
Cuisine: Thai
Price: $$/$$$

Bangkok Joe's is right at the heart of swanky DC waterfront culture--it's missing only the giant price tag. Appetizers run around $7, and entrees are $13. Whether you're hitting up the nightlife in Washington Harbour, hanging out on M Street, or cozying up to a movie at the giant AMC Megaplex nextdoor, Bangkok Joe's has your date night covered.

Belly up to the golden-lit bar and enjoy any of their cocktails while you wait for your seat. It's really crowded, but wait times are usually managable (est. 10-20 minutes). The super-chic decor inside has everyone in the mood for cool. Beware Armani-scented collegiates--they smell, but they usually don't bite.

After we got our seat, a cozy/chic table for two in a row--we ordered some awesome pan-seared appetizers and drinks to share:

Winter Squash Dumplings ($7 for 4):
Delicious. They sound a little weird, but we were both feeling brave and in the end - glad we took the leap. These savory-sweet pockets of squash were perfect--and not too filling.

Spicy Chicken Dumplings ($7 for 4):
This is the gold standard in chicken dumplings--spiced chicken and veggies inside, crispy/chewy dumpling on the outside. Great starters!

We also ordered a bottle of cold sake ($9) to split, and a Thai beer (Singha) draft apiece. I enjoy the beer/sake combination. Sake is a must with all asian cuisine, and the Singha just makes the dinner taste right.

I ordered the Chicken Basil Rice Bowl ($13): Spicy but not debilitating, super flavorful! The chicken was minced with basil, garlic, and chili paste to create a great example of a Thai standard.

Bangkok Joe's does a great job with their presentation and their details -- serving in gigantic, impossible-to-finish-sized bowls with giant red chopsticks. Their service is very, very quick -- which is great while you're waiting for a table but might make you raise an eyebrow when they bring you the food only 5 minutes after you've ordered it. All in all, this is a truly wonderful spot for dinner on the Waterfront.

Oh, and don't leave without checking out the shadow-dancer bathrooms...

variations on a theme

"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."

-Madam Benoit

To say nothing of my intelligence (or not), this is a great lasagna shortcut! It's pretty quick, and not bad-looking, either!

Pesto Stuffed Shells

Prep time: 25 minutes.

Bake time: 40 minutes.

Yield: A lot of food for 2 people, enough to feed 4-5.

You'll need:

• 1 box Extra-Large Shells (I used Barilla)
• 1 16 oz. Container of Whole Milk Ricotta (Sargento works!)
• 1 small jar roasted red peppers
• 1 small container pesto genovese (basil and garlic pesto)
• 4-6 slices provolone cheese
• 1 can crushed tomatoes
• 3 tbs. butter
• 2-3 tbs. flour
• 1/2-3/4 C. Milk
• 1/2 C. Grated Pecorino cheese

1. Start by putting a large pot of water on the stove to boil.

2. Begin again by making the roux (est. 10 mins):

Melt butter in a small saucepan on LOW heat.

Put 2-3 T flour in melted butter over low heat.

Whisk in flour immediately.

Add milk, blend butter/flour and milk together.

Remove from heat, keep stirring.

Add grated pecorino (and I like to add cracked black pepper), stir until completely blended.

Place back on low heat, add a little more milk (1/4 C.), keep stirring.

3. Open can of crushed tomatoes.

4. Put 2-3 T crushed tomatoes in roux until it turns a light pink.

5. Take pink roux off of heat, pour in the bottom of the baking pan (you will put your shells on top of the roux).

6. Your water should be boiling -- add salt and oil to your water, then add your pasta and follow package directions!

**I recommend cooking the pasta until 1 minute before package-recommended "al dente" cooking time. For each 1 minute the pasta is not boiled, plan on another 15 in the oven. For example, if the package said cook 12-13 minutes for "al dente" I would take the pasta out after 10 minutes, and put it in the oven for 40. Got it?

7. While your pasta is boiling, put the whole container of ricotta in a medium-sized bowl (big enough for mixing).

8. Chop the roasted red peppers and drain the oil off of them. Add them to the ricotta.

9. Add the pesto (1/2 to 1 whole container) to the ricotta.

10. Blend the pasta, the red peppers, and the pesto.

11. When your pasta is done, drain it and let it cool for 2-3 minutes.

12. To stuff your shells, take one pasta shell, and 1-1 1/2 T of the ricotta/pesto/pepper mixture and spoon into the shell. Place stuffed shell on top of the roux in the baking pan.

13. Repeat until your pan is full of stuffed shells! If some of your shells were damaged during boiling, not to worry -- they will still taste great.

14. Spoon the crushed tomatoes on top of the stuffed shells (appx 2 T per shell) -- be sure the shells are covered with but not swimming in the tomato sauce.

15. Place slices of Provolone on top of the stuffed shells. Facile!

16. Place stuffed shells in a 300-325 oven for 40 minutes, or until the cheese on top is melted and bubbly.

17. Mangia, mangia!

Serve with:

Salad with a balsamic vinaigrette and pine nuts

Italian Red Wine -- Cesanese di Piglio ($10) An AWESOME find!

For dessert:

Italian Sorbetto

When there's bubbly, vodka, and lemons involved -- it HAS to be a good time!

Prep time: 5 minutes.

Cook time: 0 minutes.

You'll need:

• 1/2 pint lemon sorbet (I like Whole Fruit and Haagen Dazs)
• 1 cup champagne
• 1/2 cup vodka

1. Put everything in a blender!

2. Turn the blender on for 1 minute.

3. Pour into glasses, serve with spoons and a silly grin.

a sunday night classic

"I'm not into 'this' food, or 'that' food, I just like good food."

-From my Real Simple Book

After taking something of a sabbatical from petitpoule, I'm back, and I'm hungrier than ever. I have been on the campaign trail, with almost no time at all on my hands. We braved the campaign trail 7 days a week - I had all but forgotten about weekends.

Imagine my delight upon my return when I woke up last Sunday! No doors to knock on! No dogs to fight!

No, I hit the 'snooze' button and slept til eleven. Then I went to Starbucks and got a $5 peppermint soy latte to celebrate the return of Starbucks red holiday cup. I love that cup! I took my time drinking that latte, reminding myself with each sip how nice it was to drink coffee because I enjoy it.

I decided to do some exploring in a very hungry state...and stumbled upon one of Arlington's best kept secrets for a cibo-phile like myself! "Cibo" means "food" in Italian. The place is called The Italian Store, a shocking little discovery sandwiched in between a CVS pharmacy and a Giant food store. Oh, forgotten gem!

You can visit the website, www.italianstore.com, but you won't find anything there. Yes, in true Italian style these folks have kept things offline and in-person. When you go in, it doesn't matter if you want 1 slice of pizza or 4 ounces of 9 different kinds of meat -- average wait time once you take a number is about 20 minutes.

They carry all kinds of imported meats and cheeses, first-press olive oils, fresh pasta, a selection of wines from the many regions of Italy, Mamma Mia! It's enough to make me swoon. And the prices -- you won't believe this -- they're at or below what I would pay for food at an average food store. I had to do it, I just couldn't resist -- I bought all kinds of ingredients, and made Lasagna Rolls to celebrate.

Lasagna Rolls
Prep time: 40 minutes
Bake time: 40 minutes @ 300 degrees
Yield: 12 rolls, will feed 6 normal people, or 3 hungry Tringes.

Serve with: Salad and red wine.
Dessert: Lemon sorbet.

For the lasagna, you'll need:

Flour (2 tbs).
Milk (1/4-1/2 cup)>
Butter (3-4 tbs).
Salt & Pepper (to taste)
Tomato Sauce (I always favor using the crushed variety)
Lasagna Pasta (I like Barilla, the long kind, but short works just as well!)
Mozzarella (I like buffalo mozzarella, about 3-4 balls)
Pecorino-Romano (grated, +/- 1 cup)
Ricotta (whole milk, 16 oz.)
1/2 lb Provolone
Chopped Frozen Spinach
4 oz. Prosciutto di Parma sliced thin
4 oz. Genoa Salami

This takes about another 4 ounces of coordination, so...here's what I did which seemed to work out:

1) Thaw the spinach in your microwave, put on defrost for about 5-6 minutes.
2) While spinach is defrosting, put a large pot of water on the stove to boil, and take another smaller pot out.

Now you'll want to make the roux, keep focused on this, it should take about 10 minutes:
3) Use about 1/4 stick of butter in smaller pan, melt on low.
4) When the butter is melted, whisk in about 2 tbs. flour, gradually. It will make a paste. Allow it to get golden but not brown!
5) Add about 1/4 to 1/2 cup milk, whisk.
6) Add pecorino-romano cheese, whisk until melted.
7) Add about 3 tbs. tomato sauce, just to make the roux a light pink color. You can add pepper to taste, but will not need salt with all the cheese!
8) Pour the roux into the bottom of your lasagna pan. It will just hang out for a while until your rolls get started...

By this time, your water should be boiling. It's best to cook lasagna noodles a few at a time. I usually do 4 at a time, but be sure there's sufficient oil in the water and on the plate where you'll put the cooked ones, or else you'll be sad when your noodles rip.
9) Add 4 noodles to your boiling water.
10) A hint: Set a timer for 9 minutes every time you put a new batch of pasta in to boil, just to help your busy mind remember your noodles so you don't end up with lasagna dough.

While your pasta is cooking, take your spinach out of the microwave and drain it...get a medium sized bowl ready and add your ricotta cheese to it. Mix in the drained spinach.

11) Check your pasta! If it's done, take it out and put it on an oiled plate, add 4 more pasta noodles to your boiling water

Next:
12) Take out your and cut it into little strips, about 1 cm. thick.
13) Mix your salami in with the ricotta and spinach.
14) Tear up the prosciutto and put it in the ricotta mix, try to get an even a mixture as you can, but it might be hard depending on how thinly the prosciutto was sliced.

15) Check your pasta! If it's done, take it out, put more in...

Now the fun begins.
16) Take out your provolone.
17) On a plate, put one lasagna noodle, and tear provolone slice in half and line your lasagna noodle with it.
18) Put two tablespoons of your ricotta/spinach/salami/prosciutto mixture on each noodle.
19) Roll it up!
20) Repeat 11 times, until you have 12 little rolls, or your mixture runs out.

You should have a neat little bundle of lasagna, which should fit neatly in a pan, in rows, when you get done. If they're less than neat the first time, not to worry! You've got eleven more chances to perfect your perfect lasagna roll style. Now...

21) Take some more tomato sauce and put a tablespoon on top of each roll, just enough to cover the roll -- don't drown it!
22) Slice the mozzarella in about 1 cm slices, place on top. It will be very pretty!
23) Salt and pepper on top, if you want. Fresh mozzarella can be kind of bland when baked...
24) Put it in the oven and FUGGEDDA BOUTIT! ...for40 minutes. Go have a glass of wine and a good conversation and when you come back everyone will be very happy that they know you because you will have made them a wonderful dinner on a Sunday night!

Enjoy! Due baci e amore...

dc favorites

"An empty stomach is not a good political advisor."

-Albert Einstein

Here are a couple of great spots in our Nation's Capitol - Washington, D.C.:

Heritage India
2400 Wisconsin Avenue Northwest
www.heritageindiadupont.com

Indian cuisine tops my list of favorite cuisines - not only because of its vegetarian origins, but more because it makes the most divine flavors with the most humble ingredients. Using chick peas, rice, tomatoes, raisins...its greatness has nothing to do with what it's made of, rather, who made it. Heritage India is consistently impressive, and last night's meal was no exception.

We ordered, to start, the most divine wine. It's a medium-bodied red - Lockwood Syrah from Monterey, c. 2004. It was described as having a "vanilla" finish - and true to its description, it did, and it was wonderful. Its earthy notes were a perfect compliment to the humble ingredients in our dinner, and the sweetness of the vanilla was a perfect foil to the savory spices in our sauces.

We ordered, to start, some vegetable fritters -- spinach, zucchini, potato. They were tasty, but forgettable, and we moved quickly on to our entrees. The murgh makhani, a divinely creamy, spicy, tomato sauce with grilled chicken over the saffron basmati rice is sure to please. A perennial favorite of mine is the aloo chana masala, a vegetarian dish. It uses potatoes and cauliflower in a spicy tomato based sauce. The naan at Heritage is especially nice - a bit saltier than most, which I love.

Heritage is quite a special spot - it opens its doors to those who are dressed up and dressed down. It is 5-star service at a 3-star price. The soft atmosphere -- soft colors and lighting, delicate details in the decor-- and a very helpful, speedy, and attentive waitstaff make for a wonderful dining experience.

Charlie Palmer's
1001 Constitution Avenue NW
www.charliepalmer.com or Google "Charlie Palmer's DC"

Charlie Palmer's, where the lobbyists flow as freely as the wine...yikes! Be prepared for this spot, it might take you by surprise. The food is gourmet to a fault, and so is the service. It is a nice, high-ceilinged escape from Capitol Hill, but even the waterscape in the middle of the restaurant is square (how did they do it?)...

In my opinion, they can do without the waiters-in-suits, without the waterscape, without the gigantic wine box...the food speaks for itself. Bonus, they post several of their recipies online! If you want to chef to impress...check them out.

Ciabatta Bread, Kalamata Olive Bread, Focaccia
Fresh-baked and never-ending, it's hard to turn down when it comes around, lined up, cut in half-slices, ready to be served to you from its silver platter with silver tongs.

Ceviche
This tasty morsel was brought out to taste, complements of the chef. Not something I expected to be in the mood for, but it was perfect, and perfectly refreshing. The lime juice and the salt lifted my mood and my appetite for the rest of the dinner.

Gazpacho
Mr. Palmer likes to make this room-temperature soup from local tomatoes. It is especially fresh and smooth (but not creamy!), and not over-seasoned like so many. It let the tomatoes speak out - and surprise! there was a taste of rock shrimp ceviche on top. Too tasty.

I ate the Grilled Peaches and Bigwood Farms Blue Cheese Salad which was served with mizuna leaves frisee, celery, caramelized shallot vinagrette. Oh. Wow. If there ever was a salad that ate like a meal, this was it. The mizuna leaves were just perfectly warm and went wonderfully with the blue cheese...the grilled peaches--such a surprise! I am a big fan of fruit in unexpected places, and this salad was the perfect place for an appearance. What a show-stopper! I can't say anymore, except...go try one!

For dessert, I was the lucky recipient of a little ramekin of creme brulee. This adorable dessert series comes out with five tiny ramekins - one to hold mini hazlenut biscotti, one to hold some hazlenut creme, and three(!) different little ramekins of creme brulee. There was the traditional creme brulee, the orange creme brulee, and one made with cocoa. Go ahead, eat them all! When something tastes that good, you don't have to feel bad about it.

During dessert, we sipped on some frothy lattes and cappucini...There might be nothing nicer than having a slow cup of coffee or cappuccino while eating a bit of dessert after such a nice meal. Dinner at Charlie Palmer's can turn any old day into a special occasion... just watch out for their "Golden Cadillac" margarita -- I hear it's tasty, but as much of an investment...

Bonus: For foodies on a budget...try Charlie Palmers' prix-fixe lunch! It's 3 courses for $20, year-round. Hooray!

beach wedding

“A married couple who enjoy the pleasures of the table have,

at least once a day, a pleasant oppurtunity to be together."

Jean-Antheleme Brillat-Savarin (1755-1826)

This weekend's event was a beach wedding in the Outer Banks, North Carolina. The couple is among this foodie's favorite people, for their devotion to not only each other, but to their kitchen...

Rehearsal dinner:
Kelly's Outer Banks Restaurant
www.kellysrestaurant.com

A cute spot for a rehearsal dinner, we were placed in a private back room with plenty of room for the littlest tikes to run rampant throughout the evening, which was no problem, since the the couple was hoping for a really relaxed atmosphere for their big day.

The food was tasty, but a bit heavy. It was comfort food served buffet-style, to a large degree--sweet potato rolls with whipped butter, chicken over pasta with cream sauce, cajun shrimp skewers, mashed potatoes, sauteed mixed vegetables, you get the idea. For dessert, guests were offered cheesecake, chocolate cake, or chocolate mousse. We tried the mousse, and it was tasty -- but tummies were a bit too full to really enjoy it.

The Outer Banks, the summer getaway where one expects to find adventure-seeking fishermen, their wives and family, and beach folk in general, was pretty vacant during our October visit. Fall was in the air, and jackets were a must-have. Nonetheless, it was a beautiful escape into a more slow-paced lifestyle than DC offers...especially the amazing B&B culture they foster there...

Alright...so I must admit that I was a bit reluctant to book a weekend at a B&B...the last thing I wanted this weekend was a grumpy 70-year-old lady brewing coffee and making pancakes for me, obligating me to wake up early after a late night out (think: Something straight out of "Flirting with Disaster")...

But wow, this experience could not have been more of a treat. The youngish owner of the B&B asked what we would like to eat for breakfast, but knew we were heading out to a rehearsal dinner and thought better of it -- and offered to let us sleep in until "whenever" but to have coffee waiting whenever we did rise. It was true! (The coffee was wonderful.)

Cypress Moon Inn, (www.cypressmooninn.com) the unspeakably beautiful B&B tucked neatly into the woods and just about 5 minutes from the Wright Bridge, offered the most picturesque view of the Outer Banks. The owners were hospitable but not intrusive. They offered their newly-built suite to us for the weekend -- at the "out of season" rate of $125/night. What an escape! The room had lofted cathedral ceilings, wood floors, a king-sized sleigh bed, a real cedar(!) closet, and a beautiful view of the water from our own private balcony. It could've been a 5-star hotel...if it weren't for the nearly innavigable dirt roads leading up to it. (Thankfully, we had the aid of a satellite navigation system to find it...)

Beware, there is another B&B on the same island with the name "Cypress House" -- no comparison. Sadly, we were on the opposite side of the island than we needed to be for the wedding, so a relocation was necessary, but the owners offered their complete hospitality and a rain check to come back to use the rest of the reservation. I highly recommend this beautiful spot!

Stop & Shop Sandwich Deli
No, no...not kidding. This place was totally surprising! If you want to experience a truly local feeding post -- it's got to be the Stop & Shop deli. You'll find fishermen picking up bait and sandwiches and maybe even a keg or two...It's right on the main road that runs through Kill Devil Hills...it's a convenience store with a grade-A deli. In addition to the beer and bait, they sell all kinds of gourmet goods (spreads, sauces, pasta) -- things that I've only ever seen in a boutique kitchen store in Portsmouth, NH...go figure! Theirs is easily the most impressive, best-organized collection of hot sauces I've ever seen. They serve Boarshead deli meat -- which is always a winner -- but they have amazing specialty sandwiches, or, they'll make you whatever you want!

I had a turkey sandwich on wheat with cheddar, tomatoes and mustard. Boring? Ordinarily, yes, perhaps...but they made it to order, their ingredients were all grade A, and they toasted it! It was such a treat. I also got to try a bite of their "Fame & Fortune" sandwich -- a ciabatta sub made with turkey, ham, champagne mustard, and perhaps greyeure? It was so yummy! They sell all of their deli meats, and olives, and they have a beautiful selection of cheeses to make any palette happy. With all the yummy things surrounding you, you might even forget they advertise "LIVE BAIT" in their front window...

Red Sky Cafe
www.redskycafe.com
The newlyweds chose Red Sky Cafe to cater their big day. It is a difficult thing to cater, having to tend to the tastes of a varied crowd. The red sky cafe did not disappoint. The couple chose to replace the traditional "wedding dinner" with rounds and rounds of heavy hors douvres...

Reception plates were chock-full of asiago and artichoke spread on crostini and crackers, sauteed vegetables (asparagus, red peppers), chicken and safron cream sauce over rice, shrimp cocktail, seared ahi tuna with ginger-soy sauce, and sliced pork (after all, we're in the south...). Nobody went hungry, and the melange of choices made it easy to pick and choose what to eat without feeling limited to a set menu. So nice! Everything they made was especially tasty. It was clear that they used the best, fresh ingredients and a creative mastermind to mix flavors for the couple's unique tastes.

Red Sky cafe put their asiago and artichoke dip recipe online, here it is:

Asiago Artichoke Dip
2 cups canned artichoke hearts - canned not marinated
2 cups asiago cheese grated
1/2 cup fresh baby spinach
1/2 cup Mayo

Preheat oven to 350. Combine all ingredients thoroughly in food processor. Place in clean towel and squeeze out excess liquid. Place in a greased porcelain dish. Bake for 10 - 15 minutes or until brown. Serve with bread or crostinis - Tip: For excellent crab dip top with lump crabmeat.

The artichoke dip was the only food item that completely disappeared from the table. One of Red Sky cafe's not-so-popular items was the mixed cheese cubes coated in pesto. It was a nice flavor, probably, on top of crostini but it wasn't clear how they were to be eaten...as a result, there was a lot of random green-ish cheese sitting around. I think a pesto mixed with goat cheese as a cracker spread might be a nice idea, but cheese cubes were too random. As for alcohol, the couple chose to serve kegs of Yuengling and Heineken at the wedding, and bottles of Shiraz and Chardonnay.

The morning after the wedding...brunch was in order. We chose to go to a local spot called Chilli Peppers (www.chilli-peppers.com). Though they sound similar, Chilli Peppers is not to be confused with Chili's...at all.

Brunch at Chilli Peppers has a good reputation among the locals, and for good reason. At noon on Sundays (local law prohibits alcohol sales before noon on Sunday) they open the Bloody Mary Bar. Here, you can find an arsenal of hot sauces, in addition to your choice of V-8, Clamato, or tomato juice. They also have tubs of cumin, crushed garlic, horseradish, celery salt, worcestershire sauce, limes, lemons, olives, celery stalks...in a word: everything.

This is like giving a shopaholic a $10,000 credit card and setting her free on M Street (please?) -- but, you would be wise to exercise some restraint at the Bloody Mary bar. I love a good Bloody Mary, and I am a very vocal critic of a bad one...so, I thought, surely my culinary prowess would guide me through the murky waters of creating a great Bloody Mary...results were only OK. I think I was in ecstasy for the first few minutes with my creation, mostly because I made it myself, and I have never done that before. In truth, it was a mistake to put garlic in a drink, even though it sounded/looked/smelled like a great idea at the time. Next time, I'll seek the advice of a bartender before I go buck-wild with the hot sauce, too. Definitely a great idea.

For brunch, one of my favorite dishes to order is eggs benedict. It's consistently filling and decadent without being so grossly huge (most of the time) that I want to go back to bed when I'm done. Chilli Peppers makes a great local version of eggs benedict -- the Crabby Eggs Benedict. They serve two poached eggs on a toasted Thomas English Muffin, with sliced ham...and crabmeat! Very yummy. Their hollandaise sauce departed from the norm, it was significantly thicker than anything I've had before (consistency was more like a sour cream than a gravy), and a little more tangy. I definitely couldn't finish it all by myself, but really, really wanted to. As a bonus, their hash-brown potatoes were great! Perfectly seasoned and sauteed, all they needed was a little of Chilli-Pepper's special "Hot Salt" (sea salt mixed with cayenne and other spices). Other brunch menu items tended towards tex-mex, I think.

One more surprise from Chilli Peppers...FREE massage at Sunday brunch! No kidding, about 3 minutes after we arrived, a certified masseuse showed up with his chair and stood by the door to offer his services, right next to the bar. I didn't partake in the massage, but I was definitely regretting that decision about 2 hours into the drive home...

In addition to the various eateries we frequented throughout the weekend, we enjoyed a day trip to Jockey's Ridge National Park - the largest sand dunes in North America -- it's really something else! You might think you're in Tunisia if it weren't for all the Westerners around. But really incredible.

We also enjoyed nightly views of the Wright Brothers Memorial, sitting on top of the hill where their famous first flight took place. A few decades later and a few hundred yards closer to the beach, a new marriage took flight!

All in all, the Outer Banks and their culinary penchants and scenic outposts offer a wonderful weekend getaway, only a few hours driving from DC...Easy!

game day the italian way

Strange to see how a good dinner

and feasting reconciles everybody.

-Samuel Pepys

Fall has fallen and football season e' arrivata finalmente! Last weekend was notable in the world of college football, with several good matchups and even an upset or two. Even if your company is cheering for the other team, these recipies are sure to bring everyone together, because everybody knows, watching football on an empty stomach is almost impossible! Here's what we tried out last weekend, as a good alternative to the standard hot wings and onion dip:

• Susan's Epic Parmesan-Artichoke Spread
  Yum. That's about all I have to say about this one. Try it, you'll see. This recipe came to me last week from Susan Morris (contributor Sarah Morris' mother.) Thanks, from the bottom of my belly!
  
• Spicy Turkey Mini-Meatballs
  These are so great for game day--they are spicy like hot wings but much less greasy and far more tasty. As a bonus, if you have leftovers (you won't) you could make a yummy meatball sub!
  
• Antipasto Salad
  One variation on a classic Italian recipe. I prefer to eat "Antipasti" in a salad, like this one. It's great to have to much on instead of chips--and as long as you've got ingredients with good flavors, it's tough to mess this one up.

Susan's Epic Parmesan-Artichoke Spread:
Prep time: 10 minutes
Cook time: 40 minutes
Yield: +/- 2 pints (yes, a lot) of spread
This gem of a recipe cries "game-day" -- the classy way. It's sure to be a crowd-pleaser, just be sure to save room for the other things!

The original recipe calls for:
2 packages cream cheese or neufchatel (softened)
A very large dollop of mayonnaise
Another very large dollop of sour cream
1/2 container fresh grated parmesan
2 cans drained artichokes, chopped
A couple of slices of swiss cheese
Season with dried onions, cracked black pepper, some garlic powder
Mix these ingredients together and place in 350 oven for 20-30 minutes until bubbly on top. Sarah advises that crab meat may also be added to this for an upgrade from game-day to cocktail party.

I improvised some, here's the recipe I used:
1 package neufchatel cheese (softened)
1 8 oz. container sour cream
1 1/4 C. fresh grated parmesan
2 containers artichoke hearts, chopped
2 slices provolone cheese (on top)
2 tablespoons (a lot) of cracked black pepper.
I mixed these together on the stovetop, low heat, then baked in the saucepan for about 30 minutes before transferring to a serving bowl. I used a bit more laziness than the original recipe calls for, but after all, it is game day.

You can put this spread on:
Tortilla Chips
Cracked Pepper Water Crackers
Pita Chips
Bagel Chips
Triscuits
(Anything with some substance, but probably wouldn't work well with regular potato chips).

Spicy Turkey Mini-Meatballs:
Prep time: 10 minutes
Cook time: Up to 1 hour
Yield: +/- 20 small meatballs

You'll need:
1 lb ground turkey breast
1 cup breadcrumbs (plain work best)
1/2 onion, chopped very fine
1/2 cup parmesan cheese
About 4 tbs. Olive Oil
1 tsp. cayenne pepper
Salt & Pepper
1 jar prepared red pepper pasta sauce**

** (Or you can make your own sauce, see recipe for Penne Al'Arrabiata recipe on my post, "Among Friends").

Mix together the onion, breadcrumbs, turkey, parmesan, and olive oil using your hands. Season with the cayenne, salt and pepper, then mix those in. After everything is blended completely, put a frying pan on low heat and begin to make your meatballs, by taking small amounts of the turkey mixture and rolling between your palms to make a meatball that is slightly smaller than a ping-pong ball. Sautee these in a frying pan on low heat for about 10-15 minutes, until they are a little brown. Pour the jar of pasta sauce over the meatballs, sprinkle with additional cayenne pepper, then cover. Let the meatballs simmer in the red sauce for 30 minutes or so.

This is the perfect replacement for hot wings! Your guests won't be disappointed (but be sure not to tell them how much healthier these meatballs are in place of hot wings). Serve with toothpicks or in a bowl with a fork. Don't forget to sprinkle with fresh grated parmesan just before eating...Buon appetito!

Antipasto Salad:
Prep time: 20 minutes
Cook time: 0 minutes (may be refrigerated up to overnight).
Yield: A great big salad for 6 people, a regular-sized salad for 10.

You'll need:
1 bag of lettuce (I like "Hearts of Romaine")
2-3 vine-ripened tomatoes, chopped (or, one package of cherry tomatoes, walshed and halved)
2-3 roasted red peppers, cut into strips
1/4 lb. provolone cheese (I like to get this from the deli, it is a little sharper than the packaged kind), sliced into strips
1/4 lb. genoa salami, sliced into strips
1/4 lb. sopressata or capicola, sliced into strips
6 oz. olives, drained (Try to find a nice assortment from an olive bar, I try for the ones which have the pits removed--if you can't an olive medely in a jar is also nice).
4 oz. artichoke hearts, drained, halved
1 container fresh mozzarella (I like the small balls of fresh mozzarella, but you could also cut the larger balls into smaller pieces)
3-4 pepperoncini (hot green peppers) sliced
Season with: Extra virgin Olive Oil (~5 T.), and a couple dashes of balsamic vinegar. Salt & Pepper to taste.

Mix these in a big bowl, cover, and refrigerate until you're ready to serve it! Facile!

among friends

"The most indespensable ingredient in all good home cooking:

love, for those you are cooking for."

-Sofia Loren

Recipe for a dinner party:
Prep time: Optional
Cook time: As long as you want

Ingredients:

• Friends
• Wine
• Good food

Instructions: Mix well, let sit, and enjoy! Here are a few suggestions to get things started:

• Pepperoni Ripieni (stuffed peppers)
  This is a very casual and tasty dish. It's easy and just a little bit showy.
  
• Penne Al'Arrabiata (spicy pasta)
  An Italian Staple. Pasta purists will insist that this recipe should have no more than 5 ingredients (pasta, olive oil, garlic, crushed tomatoes, red pepper). This is just as easy as making spaghetti, for the bachelors and bachelorettes, but a little more impressive!
  
• Fagioli Verdi col'Aglio (green beans with garlic)
  What's not to like?

These are some tried and true recipies I learned while I was living in Italy, altered by my own memory and imagination. This was a great, very comfortable, dinner combination -- the food was satisfying without being too heavy. There seem to be a lot of instructions for making all this food - but once you do it once, you won't need a recipe anymore! I promise! You should feel comfortable to just file these away in your mental recipe box...

Pepperoni Ripieni, also known as Stuffed Peppers (for 4-5 peppers):
Prep time: 15 minutes
Bake time: 45 min to 1 hour

• 4 or 5 large, intact, bell peppers
• 1.5 lbs ground turkey
• 1 vidalia onion, grated
• 1 cup plain bread crumbs
• 1 cup grated cheese (I like pecorino)
• Marinara sauce or crushed tomatoes (if desired)
• Season with: oregano, salt, and pepper
• Olive oil
• Aluminum foil

1. Wash the peppers, then cut off the tops (so the pepper becomes kind of a cup). You may need to rinse out the inside to remove any extra seeds.
2. Cut as many squares of aluminum foil as you have peppers.
3. Rub the outsides of the peppers with olive oil (so they don't dry up), then put them in the tinfoil, using the foil like you would use a cupcake wrapper, i.e. leave the tops open. (This helps the peppers to roast, and not just bake.)
4. Now, use your hands to mix the turkey, the onion, cheese, breadcrumbs, salt, pepper, and oregano together. (Be sure the onion is grated and not chopped, it makes a big difference! Last night, I added some crushed tomatoes to the mix, to see what happened. It was good!)
5. Fill each pepper with the ground turkey mixture, then top with marinara sauce, and finally, some more grated cheese.
6. Place each stuffed pepper (in the tinfoil) upright in a baking dish. Bake in a 350 to 400 degree oven for 45 minutes to 1 hour.

Penne Al'Arrabiata (Spicy Pasta), serves 6
Prep time: As long as it takes for your water to boil
Cook time: 15 minutes

• 1 Box Penne (I like Barilla whole wheat pasta)
• 1 Can Crushed Tomatoes
• 1 Clove Garlic, chopped.
• 1 Tablespoon Crushed Red Pepper Flakes
• Olive Oil, Salt

1. Boil water. When the water is boiling, add 2 tablespoons of salt (it's kind of a lot). THEN add pasta. Should take about 8-9 minutes for penne to be al dente.
2. While the water is boiling, or the pasta is cooking, make the arrabiata sauce (this process is kind of tricky, requires constant attention, but only for about 4 minutes, then you can let it just simmer):
3. Put about 1/4 cup olive oil in a saucepan, turn on low heat.
4. After the oil has been on the heat for one minute, put the chopped garlic in--cook the garlic until it gets golden, but not brown.
5. Add the red pepper flakes (this is important - add the pepper, then the crushed tomatoes, the heat of the pepper will be more effectively transferred throughout the sauce).
6. Remove the oil and garlic and pepper from the stove for 1 minute to let it cool.
7. After letting the oil cool off a bit, add the entire can of crushed tomatoes. Stir with a fork to mix the oil in.
8. Let simmer until water has boiled and pasta is done, or about 15 minutes.
9. Drain Pasta when it is al dente (al dente = when you bite it, it should be chewy, not hard, or soft).
10. Mix pasta and sauce together, serve family style.
11. Top with cheese if you like!

**Crushed tomatoes are the easiest and tastiest way to make your own sauce because virtually nothing has been added to the base. Don't forget to add your own seasoning or the sauce will be pretty blah. My favorite things to add to this sauce: red wine, salt.

Fagioli col'Aglio (or, green beans with garlic):
Prep time: 10 minutes
Cook time: 10 minutes

• 1-2 lbs fresh green beans (there never seem to be enough!)
• 1 clove garlic, diced
• Olive oil

1. Snap off the ends of green beans.
2. Dice garlic.
3. Wash beans.
4. Put diced garlic and still-damp green beans in skillet.
5. Drizzle olive oil over beans and garlic, place lid on skillet.
6. Turn on medium heat, keep covered, stir occasionally.
7. Add salt after about 10 minutes.
8. Serve hot, enjoy!

Wine suggestions (These are only suggestions!):
Montepulciano D'Abruzzo
Italian, Red
Description: bright, light, very fruity and a little sweet.

Syrah/Shiraz
Californian/Australian [same grape, different region] Red
Description: dry, earthy, dusty, very yummy

Pinot Noir
Wilamette Valley, Oregon would be best
Description: Pinots can be too light/bright, but the Oregon wines are lovely -- still light but satisfying, a little sweet.

nyc favorites

"Ponder well on this point: the pleasant hours of our life are all connected

by a more or less tangible link, with some memory of the table."

Charles Pierre Monselet

Ciao ragazzi! I have just returned to the District after an extended holiday weekend in New York City. Here's a list of some of my favorite tables:

Serafina
www.serafinarestaurant.com
(1022 Madison Avenue)

This sunny spot is right next to the Metropolitan Museum of Art - a perfect stop pre- or post-visit. The restaurant has a rustic and distinctly Italian feel to it - with stucco walls, painted yellow, you may as well be dining al fresco in bella Italia! The 1st floor (which is one flight up from street level) offers views of Madison Avenue shoppers, and the 2nd floor, a converted greenhouse, offers a high glass ceiling, and lots of bright sunlight. They have a reputation for being family-friendly--which could put a little damper on a date--but when there aren't loads of bambini running around, this is a pretty chic spot to kick back and enjoy some antipasti.

Their featured menu item is their pizzas, though I've never had one, consistently opting for lighter fare. This time I tried a spinach and goat cheese salad ($12). It was just lovely - offering a honey-balsamic dressing with pine nuts and as promised, warm goat cheese topping three thin slices of baguette. Their presentation is elegantly simple - they do not garnish their plates, rather, they let the food showcase itself.

Other plates to try:
Prosciutto e buffaline ($15): Imported prosciutto sliced to perfection, served with little fior de latte. It may seem a little pricey, but don't forget that imported prosciutto sells for about $25/lb in any given grocery store. The mozzarell' is not to be looked over either - it's so fresh it could fall apart on the plate.

Carciofi e parmiggiano ($15): I love this idea. This is such a fresh salad (it's chopped artichoke hearts, hearts of romaine, endive, and parmesan) and served with three endive "shells" (I stuffed the salad inside the endive shells to eat this instead of using a fork). They used fresh lemon juice and olive oil for dressing - complimented with curls of parmesan and freshly ground black pepper, this is delighfully fresh combination. The artichoke hearts were less apparent than the menu would have it seem, but still a wonderful salad.

Searafina's cocktails (I've had both a bloody mary, and a bellini) leave something to be desired. At $10 a drink, your best bet is probably a glass of sparkling water with a twist of lemon.

Sarabeth's
www.sarabethscps.com
(40 Central Park South, Between 5th and 6th)

A posh brunch spot right next to the Plaza apartments - Sarabeth's was certainly the place to be on Saturday morning in NYC. It looks deceptively tiny from the front, but a hallway leads to the back where there are groups of tables for as far as the eye can see. The service was excellent, and the coffee was rich. A truly decadent experience.

Spinach & Goat Cheese Omelet (sense a theme yet?): Eggs were unbelievably fluffy, the flavors of spinach and goat cheese were delicious in this omelet. The end! Encore!

Farmer's Omelet (with leeks, ham, chunks of potato and gruyere): The fluffy eggs were delightful but the rest of the ingredients left something to be desired. The gruyere and ham must have been smoked, which didn't suit this taster much. I'm not sure that I'd order this again.

I ordered the omelet with an english muffin: Sarabeth's makes their own. I was less impressed with their muffin (which was more like a corn muffin than an english muffin), but it was nice to know that it was fresh and homemade.

Sarabeth's Pickled Bloody Mary: Not so much. This was the alcoholic equivalent of a poodle, with some kind of colorful vegetable confetti sticking out the top - which made this a very difficult cocktail to drink (pieces of it ended up decorating not only my drink, but my face). It wasn't spicy, the flavor was more bitter than anything. It was underwhelming, at best.

With the exception of the bloody mary, this was a really pleasant experience. If you want to brunch to impress--Sarabeth's is your spot!

The Best Halal
(53rd And 6th)

Alright. This has to be one of my favorites. This street vendor goes by the name "Best Halal" for good reason. I don't know how they do it! There are imposters on every corner boasting their Halal, but they can't compare to this place. The Halal I tried was with chicken - I have no idea what they used to season their chicken or their rice, but it was wonderful.

For $5, they give you an aluminum container chock full of fluffy seasoned rice, and perfectly grilled, seasoned, chopped chicken. They serve it with a white sauce (sort of tahini-esque), and a spicy sauce (which I tried because everyone else was eating it) - absolutely wonderful. This has to be one of the best "street meat" experiences around.

The first time I tried this, it was mid-afternoon, and there were only a few people ahead of me in line. I liked it so much, I went back about 12 hours later -- at 2 AM -- and there was an epic line that would've probably taken about 40 minutes to get served there. In my haste at that hour, I went to an adjacent stand where there was no line. The imposter halal vendor definitely appreciated the business, but it was no comparison to the Best Halal. (This rice was dry and underseasoned, where the Best Halal rice was moist and fluffy and salty and spicy and...) Run, don't walk to this corner to check it out!

Maria Pia
www.mariapianyc.com
(319 West 51st Street)

Hail Mary! Maria Pia is pure romance. This might have been the restaurant where "Lady and the Tramp" dined when they fell in love. Outside dining on one of the last nights of summer with just a hint of fall in the air. Exposed brick walls inside. Low lighting. Wonderful music. The folks at Maria Pia have mastered the candlelit dinner.

2001 Chianti Classico (Tuscany) ($40): Delicious! This 2001 bottle took almost no coaxing to find the sweet, dark, and rich notes that were such a delight that evening. As a point of interest, most wine from Tuscany from 2001 are wonderful, and often they are more affordable than the rest of the list, which can be daunting. Don't miss them on your next menu! Perfecto!

Caprese salad ($11): Pure mozzarella and ripe vine tomatoes drizzled with extra virgin olive oil = absolutely heavenly. This is a classic dish that insists on good ingredients, and Maria Pia didn't skimp on the quality.

Ravioli alla Vodka ($14): My favorite combination (spinach and goat cheese) makes an appearance again in my weekend -- this time, in homemade ravioli with a creamy red sauce. These yummy pasta pockets were made to impress. Fresh ingredients in the sauce and the pasta made the difference again with this one.

Tortellini Alla Nonna ($14): This is a variation on a southern Italian classic - spaghetti al carbonara. This combination uses parmesan, peas, and prosciutto in a sauce that won't disappoint. Again, Maria Pia uses homemade stuffed pasta in a fresh cream sauce. I enjoyed this tasty dish immensely - complimented perfectly by the wine - but ultimately preferred the spinach/goat cheese ravioli in the vodka sauce.

Satsko
(202 East 7th Street, Between Avenues B & C)

This hip, bohemian place has had me daydreaming about it since the first time I tried it. Its dim lighting and intimate atmosphere don't draw the typical monied NYC crowd, instead it's a tuly bohemian grove. I'm not kidding when I say that it's intimate seating -- the whole place might seat 16 people.

They've decorated the place with random Asian curios, and wallpapered with polaroid pictures (presumably, of their loyal customers). I've never seen such a place that is so...cool. To me, it felt like kind of an organic NYC experience -- organic in the literal sense, that my experience was derived from the surroundings (nobody was putting on a show).

But the real reason to go to Satsko? The dumplings. Are. To die for.

Gyoza ($9): Homemade dumplings stuffed with pork, pan seared and served with some wonderful soy/chive/teriyaki dipping sauce.

Vegetable dumplings ($9): Made and prepared just like their gyoza, but no meat. These are served with a slightly spicy tomato-based sauce.

If you're looking for a cool spot to hang out with a few friends over some dinner and drinks, Satsko's got you covered. They make their own flavored sake, if you like that sort of thing. Their lychee flavor was nice, but a the sweetness of it was overpowering--I'll stick to straight-up sake and gyoza at this spot.

Morning Star Cafe
(949 2nd Avenue)

Classic diner.

Eggs benedict ($6): Top 5 I've tried, less the sliced, packaged ham they included. They didn't skimp on the rich hollandaise here! The eggs were perfectly poached, the english muffin was chewy and nicely toasted. Hearty and no-frills, just good diner food.

Italian Omelet ($8): Sausage, pepper, mushrooms, and mozzarella. Yum. Vegetables and sausages were mixed wtih the eggs, not stuffed inside. Really nice, satisfying breakfast for not too many greenbacks.

Skip: Morningstar's breakfast potatoes, which were largely unseasoned (gross) and mushy (also, gross); the grapefruit juice, which tasted like bitter Kool-Aid.

comfort food

"Bachelor's fare: bread and cheese, and kisses." - Jonathan Swift

One of my all-time favorite comfort foods is the grilled cheese sandwich. Like most comfort foods, it can be served bare-bones (white bread and orange cheese) or it can be dressed up to put on a show.

First, the proper method of making a grilled cheese involves butter, a hot skillet, and whole-fat cheese. Do not compromise the integrity of this classic by using a toaster and a microwave (you'll zap the goodness out of your poor sandwich).

Here are a few combinations I've tried with great success:

The Bachelor:
Pepperidge farm "English Muffin Bread" and Cabot "Seriously Sharp" cheddar cheese.

Staffer Special:
Mild rye bread, American Cheese, and three thin slices of fresh tomato.

The Keeper:
Sourdough bread with Fontina (add tomato for extra tang).

They are ready when they are golden and gooey! Pair this sandwich with your favorite soup (I like creamy tomato) and an ice cold beer, you won't be disappointed.

xo, k

who i am

This blog will serve as the manifest forum for my many observations pertaining to the modern culinary experience.

I recently earned a B.A. in Art History from Boston University, and am gainfully employed on Capitol Hill. As part of the requirements for my degree, I spent four months in Rome, Italy, where I was supposed to be studying. Instead, I spent most of my time exploring regional kitchens, wine, and culture.

About this blog: Food is such a unique medium for expression; its an art by essence. I'll explore regional and foreign favorites in restaurants and in our own kitchens. I'm not a professional - I am an enthusiast. I hope you'll enjoy my musings. Bon appetit/buon appetito!

bienvenue a petit poule!