chicken paillard

In spite of it's recent political reputation, I encourage you to go ahead and drink your wine, and eat your arugula, and try out a great French classic, elitism be damned! Everyone from Rachel Ray to Julia Child (great equalizers, both) have favored this quick, light meal, so I thought I'd give it a try last week. It was fantastic!

Paillard (Pie-YARD) just means "a thin cut of meat that is cooked quickly." You can use chicken or veal for this, and if your cuts aren't thin already, you can pound them thin fairly quickly with a big mallet, a heavy (non-glass) jar, a frying pan, or a rolling pin. The ingredients and method that follow are the ones that I used and recommend, but I'm sure there are lots and lots of great variations. Leave your suggestions in the comments! I really liked this recipe, which I adapted from Tyler Florence's "Ultimate Chicken Paillard" on http://www.foodnetwork.com/. The lightly flavored chicken has a deliciously crispy coating, and it pairs well with assertive, peppery arugula and a tangy lemon vinaigrette. The parmesan shavings round out the flavors with robust nuttiness.

Chicken Paillard

Serves: 4

Prep time: 20 minutes (1o minutes active, 10 minutes inactive)

Cook time: 10 minutes

You'll need:

4 chicken breasts

2 C. panko bread crumbs

1 C. flour

2 eggs, beaten well

1/2 C. olive oil (1/4 C. for vinaigrette, 1/4 C. for cooking)

1 bag baby arugula

1 5-oz wedge parmesan cheese

2-3 lemons

Salt & Pepper

First, place your chicken breasts between two layers of plastic wrap OR one-at-a-time into a large freezer bag (will make pounding less messy). Pound out to an even thickness, about 1/3 in. thick. (If you use good-sized chicken breasts, the end product may be as large as a small dinner plate.) Pound well, but be careful not to over-pound, or your chicken will fall apart.

Next, assemble your "breading station" thusly with three separate bowls: 1 bowl with flour, salt, and pepper (1 t. each), 1 bowl with your beaten eggs, and 1 bowl with your panko and 1/4 C. grated parmesan, salt, and pepper (again 1 t. each). First flour the breasts, then dip in egg, then coat well with panko. IMPORTANT: Let the breading "set" by placing paillards on a baking sheet in the fridge for ten minutes. This will help the breading not to fall off when you saute it. Repeat for each chicken breast.

When your paillards are chilling in the refrigerator, make the vinaigrette (but don't toss with arugula until the last minute). Whisk together juice from 1 lemon, plus 1/4 C. extra virgin olive oil, plus 1 t. salt and 1 t. pepper). Set aside.

To cook the paillard, heat 1/4 C. olive oil on medium heat in a large frying pan. Gently place your paillard in the pan, working in batches if necessary (this dish does not need to be served piping hot, is completely delicious warm or room temperature). Let it cook uncovered and undisturbed for two to three minutes per side, then turn. These cook quickly, but it's also important to let the breading get nice and golden.

When you're ready to serve, toss the arugula greens with the vinaigrette. Place one chicken paillard on a plate, and top with greens. Garnish with parmesan shavings and lemon wedges.

Wine, anyone?

Since this is a light, chicken dish, I'd pair this with a nice bright Sauvignon Blanc or Sancerre. Both have nice citrus notes which will complement the lemon.

herbal renewal

Back in the cold, dark days of college, I used to really enjoy getting dinner at a place called Bhindi Bazaar at 95 Massachusetts Avenue in Boston. One of the things I loved to eat there was the awesomely tangy and spicy chicken cafreal, which is a Goan dish of chicken bathed in a green, cilantro-based curry. I have agonized about not being able to find cafreal on many restaurants' menus, and when I do, would it be the same? Imagine my delight when, last night, I found a recipe online claiming to be Bhindi Bazaar's recipe for chicken cafreal. Joy! I decided to follow it verbatim to test the results...and the verdict is: pretty, pretty, pretty good. There are a couple of things I will tweak next time to make it better, but this recipe will be a staple in our files from now on (my adjustments included in recipe below).

A quick bit of information, in case you wanted some: this recipe uses cilantro and turmeric. Both are known anti-inflammatory agents. I read somewhere, too, that cilantro has antibacterial powers. So, eat up!

Chicken Cafreal
Serves: 4
Cook time: 20 minutes
Prep time: 20 minutes

You'll need:
1.5 lbs. chicken breasts, diced to 1 inch pieces
2 onions, diced
2 tomatoes, peeled and chopped
1 large bunch of fresh cilantro
4 garlic cloves
2 C. fat free greek style yogurt
1 t. turmeric
3 t. ground coriander
1 t. ground cumin
1 lemon, juiced
2 limes, juiced
5 T. olive oil
4 green chiles (jalapenos) de-stemmed and de-seeded, roughly chopped
1 inch ginger, peeled and chopped or grated
Salt

Part 1: The Chicken
Dice the chicken into one inch cubes. Measure 1/2 C. greek style fat free yogurt into a bowl, and add 1 t. turmeric. Salt, and stir well with a fork to combine. Toss in chicken, turn to coat, and refrigerate for 30 minutes to marinate.

Part 2: The Tomato and Onion Base
Peel and dice your onions, and sautee them with 3 T. olive oil over medium heat for a few minutes until they are translucent. Peel your garlic and either chop or crush it into the pan with the onions. Next, chop your peeled tomatoes and add them to the pan. Stir, then add 3 t. coriander and 1 t. cumin, plus 1 t. salt, plus your ginger. Sautee for an additional 5 minutes, until onions are translucent and mixture is fragrant. Turn off heat and allow to cool for 10 minutes. Place in food processor or blender and mix on high for 1 minute until completely paste-like.

Part 3: The Green Curry
Roughly tear or chop the entire bunch of rinsed cilantro, and put it in your food processor or blender. Add the juice from the lemon and limes, plus the 4 green chiles (I used jalapenos, de-seeded). Add 2 T. olive oil, and blend or process on high speed for 1 minute or more until mixture is completely paste-like.

All together now:
In a deep skillet, add the onion and tomato base, and turn heat on low. Remove your chicken from the fridge, and place into onion and tomato base. Stir to combine, then cover and let simmer with the LID ON for 15-20 minutes. Occasionally lift lid and stir chicken. Meanwhile, add 1 C. yogurt to your green curry mixture, and stir well to combine. When chicken is cooked through, take skillet off heat. Add green curry and yogurt mixture, and stir until heated through. Taste, and adjust seasonings before serving.

Serve over cooked white basmati rice, with a tall, cold Kingfisher beer.

retro feast

Have you been watching AMC's latest and greatest, Mad Men? If not, you should. It's a show about a group of Advertising Executives working on Madison Avenue in the 1960's. They called themselves the "Mad Men." The producers make every effort to capture and re-create the essence of the sixties, from the music to the products to the fashion (oh, the fashion!), right down to what these folks order in restaurants (Oysters Rockefeller. Gin Martinis. Ceaser salad. Steak Tartar.). Last night, I was inspired to create a little retro feast while we watched our favorite show. On the menu? Meatloaf and gravy, mashed potatoes, asparagus, and red wine. Mad Men airs on AMC at 10 p.m. EST on Sundays.

Betty Draper's No Salt Meatloaf

Serves: 6

Prep time: 20 minutes

Cook time: 55 minutes

You'll need:

1 onion

2 cloves garlic

1 green bell pepper

1 lb. gound beef

1 lb. ground veal

1 C. ketchup, divided (1/2 C. goes in the mix, the other 1/2 C. goes on top, later)

1/4 C. tomato paste

1 egg

1 C. bread crumbs

1 t. dried thyme

1 t. dried oregano

1 t. ground pepper

1 T. olive oil

First, preheat your oven to 400 degrees. Next, chop your garlic, onion and bell pepper in a fine dice, and sautee in olive oil for 20 minutes or until beginning to brown. While your vegetables are browning, measure the rest of your ingredients into a large mixing bowl. Mix your meat, breadcrumbs, herbs, egg, and tomato products until combined. Add the vegetables and stir to incorporate. Put in a loaf pan, top with remaining ketchup, and bake for 50-55 minutes.

You-don't-want-to-know-what's-in-these Mashed Potatoes

Serves: 6

Prep time: 5 minutes

Cook time: 40 minutes

You'll need:

2.5 lbs. potatoes (your favorite kind, I use white organic)

3 T. butter

1/2 to 1 C. whole milk

1 C. sour cream

3 oz. cream cheese

2 cloves garlic

1 T. salt

1 t. ground pepper

First, scrub your potatoes well. Chop them into quarters, then drop them into a large pot of cold water. Cover, and turn the pot on high heat. The potatoes should be fork tender in about 30 minutes. Drain the water from the potatoes, and crush two garlic cloves in with the hot potatoes. Cover, let stand for 5 minutes. Gradually add the other ingredients while smashing potatoes with a wooden spoon or a potato masher. Adjust seasoning and milk to taste.

Good Gravy

Prep time: N/A

Cook time: 10 minutes

You'll need:

2 C. beef stock

1 T. butter

1 T. flour

1 T. corn starch whisked with 1 T. water (slurry)

Plenty of cracked black pepper

First, melt butter. Next, whisk in flour. When paste turns golden, add beef stock, gradually, whisking to remove lumps. When you have added all your beef stock, let simmer over low heat until it begins to thicken. If not thick enough, gradually add some cornstarch slurry, whisking well to ensure it's smooth. Crack plenty of black pepper, whisk to combine, and serve over meatloaf.

Green-with-envy Asparagus

Serves: 6

Prep time: 2 minutes

Cook time: 20 minutes

You'll need:
1-2 bunches fresh asparagus
2 T. olive oil
Salt & Pepper

First, spend a couple minutes rinsing your asparagus in cold water, and snapping off the woody ends. Next, lay them in a single layer on a baking sheet with edges, and drizzle 2 T. olive oil over the stalks. Sprinkle with salt and pepper, and roll them around a bit to ensure even oil coverage. Pop the stalks in a 400 degree oven for 20 minutes. Serve hot, on the side.

Don't forget your favorite bottle of red wine. I'm not sure, but I get the feeling that Betty Draper is a Pinot Noir kind of girl.

ratatouille (rat-ta-too-ee!)

Save for once back on Capitol Hill after too much scotch on a chilly day...I haven't had homemade ratatouille. America re-discovered the joys of this hearty stew thanks to the magic of Pixar, and last night, I decided to give it a go. Having eaten it enough times in various restaurants (a good vegetarian standby), I knew enough to taste the difference between ratatouille the right way, and ratatouille the lazy way. A good ratatouille highlights the best flavor from each vegetable, and blends them using herbal under and overtones.

Ratatouille

Serves: 4

Prep time: 20 minutes

Cook time: 1 hour

You'll need:

Olive oil
1 Onion
5 cloves garlic
1 medium/large eggplant
2 zucchini
1 yellow squash
1/2 28 oz. can peeled whole tomatoes
1 t. fresh Thyme
1 T./10 leaves Basil
1 t. Dried Oregano
Salt & Pepper
Jarred or homemade Pesto (I like Torino brand)
Goat Cheese (5 oz.)

First, wash all of your vegetables. Peel the onion and the garlic. Preheat oven to 400 degrees. Dice your eggplant into 1-inch cubes, then toss eggplant with 1 T. salt, and put in a strainer over a bowl for at least 30 minutes. (The salt helps the eggplant lose moisture so it will brown more readily/evenly when you roast it).

Next, chop your onion and your garlic. Heat 2 T. olive oil in a large pot over medium/high heat, and add your chopped onion and garlic. Let these brown for about 10 minutes. Meanwhile, cut your zucchini and your squash in 1 cm. cubes. When your onions are brown, add the squash and zucchini.

Brown your zucchini and squash with the onions. This should take another 15 minutes, then you should take your pot off the heat before the vegetables become mushy.

Returning to your eggplant, press down on it firmly to get as much moisture as possible out of the pieces. Quickly rinse under cold water, and squeeze again to dry. Spread them in a single layer on a baking sheet with edges, and continue to pat dry with a paper towel or a kitchen towel. Next, drizzle with a liberal amount (3 T.) olive oil and toss until evenly coated. Finally, put in oven for a total of 30-35 minutes, turning once to roast.

When your eggplant chunks are getting near-done, return your attention to your pot of onions, zucchini, and squash. Return pot to medium-high heat, and stir, adding 1 T. olive oil to coat vegetables. Add 1 t. chopped thyme, 1 T. chopped basil, and 1 t. dry oregano, stir to combine.

Open your can of tomatoes, and add 4-5 tomatoes to the pot, along with some of the canning liquid. Break them up with your wooden spoon, and salt to taste. Your pot should look more stew-like now.

When your eggplant chunks are browed, remove them from the oven and add them to the stew pot. Stir to combine all ingredients, and let it continue to cook for an additional 5 minutes. By using separate cooking processes for the vegetables, you ensure that you get the best flavor from each vegetable.

To serve: Put 1 T. pesto in the bottom of each dish, and spread it around to coat the bottom of the dish. Place 2 C. ratatouille in each bowl. Add another T. pesto on top, plus 1-2 T. goat cheese. Serve with a rustically torn piece of french baguette, and a big glass of your favorite red wine. Bon apetit!

The pesto, though not traditional, highlights all the herbal notes from the ratatouille and adds a deep earthy, nutty undertone - it really is the perfect complement. I won't eat ratatouille without it!

tangeringe beef

My go-to dish at Chinese restaurants has always been orange peel beef. Last night was my first attempt at re-creating the magic at home - and I found out that not only is it surprisingly easy (near foolproof), it's almost a dead-ringer for any restaurant dish.

The recipe I ended up with is adapted from Food Network's Guy Fieri's files - I like his style in the kitchen - adventurous, but not pretentious. So, I encourage you to try it out, I don't think you'll be disappointed!

Tangerine Beef

Prep time: 30 minutes

Cook time: 20 minutes

You'll need:

1.5 lbs. flank steak

4 T. soy sauce (I used Tamari, I like the deep flavor)

1 T. corn starch

Sauce:

2 T. soy sauce (again, Tamari is good)

2 T. hoisin sauce

2 T. olive oil

2 T. honey
2 T. dry sherry

1 T. hot chili paste

1 clove garlic, crushed

1 T. ground ginger

1/4 C. fresh squeezed tangerine juice

1/2 t. tangerine zest

Garnish:

3 Scallions - chopped

For the meat marinade: Whisk together soy sauce and corn starch. Slice flank steak across the grain/on the bias into very thin slices. Toss flank steak with soy sauce/corn starch, and let marinate in fridge for at least 20 minutes.

For the sauce: Whisk together all the ingredients and set aside.

To cook the beef: Heat 2 T. oil in a deep skillet for 2 minutes, until it's very hot. First, sautee the beef. once you put it in the pan, let it sear for at least one minute and up to two before tossing. (Tongs are helpful when working with strips of beef). When you are happy with the level of caramelization on the beef, give the sauce a quick stir and add it to the sautee pan. Sautee until sauce reduces slightly, or until you are happy with the done-ness of your beef. And that's it!

I served this last night with whole grain rice, as well as a very simple, colorful salad of red cabbage and shredded carrot, tossed in Ken's Lite Asian Ginger Sesame dressing - delicious, and healthy.

For the salad, either finely chop or use a mandolin to slice half a head of red cabbage into a deep bowl. Toss with shredded carrots (you can buy carrots pre-shredded at the store, or do it yourself using a cheese grater at home). Toss with 1/4 C. Ken's dressing - and chill for 30 minutes.

restaurant week: dc

Washingtonians, unite! It's that time of the year: the dog days of summer, recess, and most importantly, restaurant week. There's still time to make your reservations for a table in any of the participating restaurants to enjoy a three-course meal for just $35 per person. (Lunch reservations will run you a cheery $20.08).

My handsome date and I enjoyed a table for two at Georgetown's charming Mendocino Grille last night (Sister restaurant on the Hill is swanky Sonoma). I enjoyed the bibb lettuce salad, the grilled heart of palm on a bed of ratatouille and rapini pesto, and the coconut and lemongrass sorbet. Service was good, restaurant was happily abuzz but not too crowded. Food was delicious!

A few personal thoughts on restaurant week: It's liberating to be able to go to any of the participating restauarants and know that you will be eating three courses and not paying more than $35. But - if you're like me, sometimes you want appetizers and salad, or salad and an entree, or any combination of courses as your meal. RW imposes different rules on you, like eating dessert (something I rarely choose to do at a restaurant), or appetizer or salad (but not both). It can also work out that the restaurant will tack on surcharges for some "premium" menu items. In that case, it can happen that ordering from the pre-fixe restaurant week menu will run you more than just ordering off the menu a la carte. Just something to consider when making your reservations and your menu selections!

Another thing to consider is whether or not you'll want wine with dinner (I did). I had a single glass, at $9. Somehow - our bill ended up at $118.00. Not quite the restaurant week bargain we'd hoped for, but a really lovely meal nonetheless.

SO, with that cautionary tale - go forth and enjoy your reservations.

ginned up

Lemony Snicket*

Makes: 1

Prep time: 1 minute

Cook time: n/a

You'll need:

-Bombay Sapphire
-Pellegrino Limonata (carbonated lemon water)
-Ice

Pour one to two shots of gin over ice. Add half a can of San Pellegrino Limonata. Stir gently. Enjoy! Perfect for the hot, dog days of summer.

*Named for Stef's favorite movie. Enjoy slowly to ensure there are no unfortunate events following.

sage advice

This summertime winner is adapted from my very favorite summertime cookbook, "How to Grill," by Steven Raichlen. If you don't have a copy, and if you like to grill, go pick one up for about $15 on Amazon.com. You won't regret it, and you'll learn a lot.

Grilled, Stuffed Pork Chops with Sage

Serves: 6

Prep time: 15 minutes

Grill time: 14 minutes

You'll need:

• 6 boneless pork chops


• 12 fresh sage leaves


• 4 oz. Prosciutto


• 6 oz. Fontina cheese


• 1/4 c. olive oil


• Salt & Pepper


• toothpicks (soaked in 1 T. olive oil)
  

First, prepare your pork chops by using a paring knife to cut a big, deep pocket in the pork chop. (As big as you can cut without slicing the chop in two). Next prepare your fontina by cutting it into pieces that are about the size of your pinky. Wrap the fontina in a piece of prosciutto, then take the prosciutto-wrapped fontina and stuff it inside the pork chop pocket. To close the chop, secure the open seam with two to three olive-oil-soaked toothpicks (olive oil helps the toothpicks not to burn up on the grill). Next, brush both sides of each chop with a generous amount of olive oil, and season with plenty of salt and pepper. Lastly, press 1 sage leaf onto each side of each chop. The fire from the grill will create a wonderful flavor and aroma in your chop.

To cook: Heat your grill on medium heat for five minutes with the lid on. Place your chop on the grill for 6-7 minutes per side. (If you want gorgeous grill lines, place your meat at a 10 o'clock angle for 3 minutes, then rotate to a 2 o'clock angle for three minutes each side).

The cheese and prosciutto help this chop to be flavored well and not-too-dry. If you think the pork wants a sauce, and think you could get away with something as decadent as sage butter during swimsuit season, by all means, sauce on! (Sage butter: 6 T. butter, melt in a saucepan over low heat until beginning to brown, add 5 sage leaves to butter for 1 minute, stirring constantly, remove from heat as soon as brown color deepens to tan).

Serve with: A crisp sauvignon blanc, a salad of mixed greens and a lemony dressing, and all of your favorite people.

see you tamari

Tamari is a Japanese soy-sauce. It's got a cleaner flavor than regular soy sauce, and had a starring role in last night's dinner. Here's a great recipe for teriyaki chicken bowls - using Tamari to make your own teriyaki!

Teriyaki Chicken Bowls

Prep time: 30 minutes

Cook time: 45 minutes

For the rice bowls, you'll need:

1 C. whole grain brown rice
1 head napa cabbage
1 white onion
1 lb. chicken (boneless, skinless breasts)
1 C. teriyaki sauce *recipe below
2 T. tamari
1 t. chili paste
3 T. olive oil

First, make the teriyaki sauce (~15 mins). Measure 1/2 to 2/3 C. in a plastic bag, and marinate your chicken for 20-30 minutes.

While your teriyaki sauce is coming to a bubble, make rice according to package directions. If you're using whole grain rice, which is far superior to his pasty brother white rice in both flavor and nutrition, the cooking process should take about 45 minutes.

Next, slice your onion, and set it aside. Then, shred the entire head of napa cabbage. Heat 3 T. olive oil in a large pot (pasta pot works well), and add the onion. Stir the onion until beginning to brown, then add the cabbage, plus 1/2 C. water, and cover for 5 minutes. Add 2 T. tamari plus 1 t. chili paste and stir to combine. Continue cooking on medium heat, until done to your likeness (can be very crispy, or very wilted - whatever you like).

When your chicken is done marinating, heat your grill/pan, and cook the chicken. Use 1/2 C. teriyaki sauce to baste while cooking, turning every 3 minutes or so for 15-20 minutes, depending on the size of your chicken and the heat of your grill/stove. When your chicken is done cooking, take it off the heat and let it rest for a few minutes, then slice it into very thin slices accross the grain.

To assemble your rice bowl: Measure 2/3 C. cooked rice in the bottom of the bowl. Next, add two tong-fulls of cabbage and onions on top. Next, add some sliced chicken. Top with a small ladle-full of teriyaki sauce, plus hot sauce to taste. Enjoy!

For the teriyaki sauce, you'll need:

1/2 to 2/3 C. tamari
1 1/2 C. water
4 T. brown sugar
3 cloves very finely diced garlic
1 T. ground ginger
1/2 C. water plus 2 T. corn starch, well mixed, to be added at the very end*

In a small saucepan, combine your tamari, water, brown sugar, garlic, and ginger. Whisk well over low heat, until sauce bubbles. Continue to whisk for 10 minutes, then add the corn starch slurry, and whisk well until thickened. (If too thick, add more water or tamari).

Note: This recipe yields +/- 2 C. sauce. You'll need 1 cup for marinade and 1 cup for topping, so divide it into two parts when it's done cooking.

For a tasty dessert:

Grilled Pineapple Rings

Take one whole pineapple, cut the top off. Then, cut the bottom off. Then, cut off the spiky sides, 1 strip at atime. Next, cut your pineapple into 1/2 inch slices. Use a biscuit cutter (or a knife) to remove the woody center. Grill on medium heat for 3 minutes per side. Enjoy!

hot dog!

We've all been there - standing in front of no less than 20 different kinds of hot dogs before a BBQ. You want to buy the ones that will taste the best. Or should you get vegetarian hot dogs? But what do those taste like? Nathan's? Hebrew National? Oscar Mayer? The options are many, and dizzying.

Just in time for the 4th of July, we've got some answers! Ben and I took a recent Saturday afternoon to execute a blind hot dog taste test. We got the idea after we watched a sort of historical documentary piece about hot dogs/frankfurters/wieners on the History Channel. We grilled each of the hotdogs until they were an even done-ness, put them in a toasted whole wheat bun, and each got a stripe of mustard. Add a blindfold, a makeshift ratings system, and here you go:

Here's how the ratings worked:

5: Highest, ideal.
4: Pretty good; not perfect, but pretty, pretty, pretty good.
3: Take it or leave it.
2: I guess I'd eat this if someone made me
1: I never want to eat that again.

We tasted all the dogs in the photo, here's how they ranked:

Oscar Mayer

Rating: 3.5

You know the song. I won't sing it. In the blind test, these dogs stood up as a pretty decent standard. They were really salty, which I think is something most people crave when they think of a hot dog.

Nathan's All-Beef Franks

Rating: 5

Great hot dog - they were seasoned really well, and the grill charring was a complement to the overall flavor. I'd recommend these to any griller. From the first bite, this was the standout dog in the crowd.

Tofu Pups

Rating: 1.5

First, to be fair, these probably are not meant to be grilled. When I was grilling it, it cooked about as well as a plastic bag would. The yellow-ish color was a little off-putting as well. The consistency of these were pretty gross, with tofu being a prominent flavor. I expected to really like these, but couldn't bear more than a couple bites.

Smart Dogs

Rating: 2

If you had to grill a veggie dog, make it a Smart Dog. It won't taste like meat, but it won't taste like tofu, either, which is important. These were seasoned well and stood up to the grill a little better than the tofu pups.

Ben's and my scores were averaged.

We know it wasn't the most comprehensive taste test, but given that there were only two of us...we felt like we got a pretty good grasp on the standards. Stay tuned for more taste tests of your favorite junk food. Any suggestions?

tomato soup

Chalk this one up to being another San Marzano miracle, but this was some great soup! 

Tomato soup:

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

You'll need:

• 1 - 28 ounce tin San Marzano stewed tomatoes
  
• 1 jar roasted red peppers (10-12 oz.)
  
• 6 leaves basil
  
• 4 cloves garlic
  
• 2 T. olive oil
  
• 1 and 1/2 t. salt
  
• 1/2 t. red pepper flakes
  

Special equipment: blender.

First, peel and finely chop the garlic. Next, heat your 2 T. olive oil in a medium-sized saucepan over medium heat. Add the garlic and stir until golden. Add your red pepper flakes and cook for another minute. Next, add the stewed San Marzano tomatoes - use your spoon to break them up a bit. Then, tear the basil into the pot, and stir. Last but not least, season with salt. Cover, and let simmer for 10 minutes. 

To puree the soup, use your blender. Pour the soup (can still be hot) into the blender - but either leave one corner of the lid up, or take out the plastic center part - and cover with a double layer kitchen towel (if you don't you'll create a tomato explosion inside your blender by emulsifying hot liquids in a small space--trust, don't do this!). Blend on low speed for 1 minute. Pour back into your saucepan and heat over a low flame before serving.

To serve: Ladle tomato soup into bowls. Top with a crouton, a curl of parmesan cheese, and a basil leaf. Enjoy, enjoy, enjoy! 

secret sauce

Here's one to pack away in the "family secrets" recipe file. A simple tomato sauce perfect for really, just about anything. Since there are so few ingredients - it's important that you use a really good quality everything, most importantly, the tomatoes. I use San Marzano tomatoes...if you've never heard of them, here's what Wikipedia has to say:

"The story goes that the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Kingdom of Peru to the Kingdom of Naples, and that it was planted in the area that corresponds to the present commune of San Marzano. They come from a small town of the same name near Naples, Italy, and were first grown in volcanic soil in the shadow of Mount Vesuvius. The volcanic soil is believed to act as a filter for water impurities. Compared to the Roma Tomatoes with which most people are familiar, Marzano tomatoes are thinner and pointier in shape. The flesh is much thicker with fewer seeds, and the taste is much stronger, more sweet, and less acidic."

...So, there you have it (the story anyway). Here's the recipe:

Tomato Sauce

Serves: 1 lb. of pasta
Prep time: 10 minutes

Cook time: 15 minutes

You'll need:

• Extra Virgin Olive Oil
• Garlic Cloves (3)
• Basil Leaves (6-10)
• One 28 oz. tin San Marzano tomatoes, peeled, whole
• 4 T. butter
  

Special equipment:

• 2 saucepans
• 1 strainer
• wooden spoon
  

First, slice the garlic cloves. Then heat 1/2 C. olive oil over medium heat for 1 minute. Add garlic cloves. When garlic is blonde, add the basil leaves and cover immediately (will splatter). Let the basil fry for another 2 minutes while you open the can of tomatoes. When you are ready to add the tomatoes to the saucepan with the olive oil and garlic, take the pan off the heat. Break the tomatoes up a bit in the pan, cover, replace pan over a low flame for another 5-10 minutes. The next step is straining the sauce. Put your strainer over a clean saucepan, and pour sauce into strainer. Use your spoon to push the sauce through the strainer. Get as much sauce as you can through, but don't feel bad if you have lots of solids left (I had almost 3/4 C. basil leaves, garlic, and tomato stems). Put the strained sauce back on the stove, over a low flame. Stir, season with salt to taste (probably 1t. to 2t.). Next, cube the 4 T. butter, and add them to the sauce. Stir until smooth.

The secret, aside from the tomatoes of course, is the butter. By infusing the sweet tomatoes with basil, olive oil, and garlic flavors, then straining it and and adding butter - you get a wonderfully rich sauce that is perfectly smooth. This thin sauce is perfect for long pasta, like angel hair. Don't forget fresh grated parmiggiano over the top of your pasta and sauce, and a nice Chianti.

georgetown cupcake

Sprinkles, I think, is to blame/credit for the nationwide cupcake bonanza that's piqued the interest of even the tiniest sweet tooth.  Today, I visited one of the two cupcakeries that have gained a wide-reaching fan base in Washington, D.C. 

Georgetown Cupcake

www.georgetowncupcake.com  

1209 Potomac Street

Washington, D.C. 20007

This tiny outpost, located adjacent from the Shops at Georgetown (across the street from Dean & DeLuca on M) draws admirers from far and wide for their tiny confections. At $2.75 a pop, it's a splurge, but one bite into their lemon berry cake and you'll know it's worth it. They serve about a dozen flavors every day, plus chocolate and vanilla. I got a half-dozen of these in mocha, lemon berry, vanilla squared, chocolate banana, and chocolate mint. I polished off the lemon berry buttercream in no time flat - I can't wait to try the rest! (Photo is of Georgetown Cupcake's finest). 

Cake Love

www.cakelove.com 

1506 U Street, NW

Washington, D.C. 20009

(202) 588-7100 

Lawyer-turned-baker Warren Brown started his empire with this store in the late 1990's. His cakes and confections won him the favor of an untold number of Washingtonians, not to mention a new national fan base thanks to his show on the Food Network, "Sugar Rush." If you don't have a sweet tooth yourself, this is the perfect spot to buy a box of four as a thank-you to someone who was nice to you! 

ten things to do with ten bucks

Are you feeling the pinch of our crap economy? Yeah, me too. But I'm still hungry. No bother, just time to get a little creative. Here are ten ideas for what you can do with ten bucks at the grocery store. These recipes assume that you own olive oil, salt, and pepper. Otherwise, everything you'll need for the recipe is included in the price. Each of these recipes serve at least 4 people/make great leftovers. Enjoy! (Prices according to Georgetown Safeway).

1. BROCCOLI CHEDDAR SOUFFLE

What to buy:

6 eggs - $1.29

1 quart 1 % milk - $1.79

Lucerne 8 oz. Shredded Cheddar - $2.50

16 oz. frozen, chopped broccoli - $1.69

20 oz. shredded frozen potatoes - $2.00

1 sm. yellow onion - $0.70

TOTAL: $9.97

What to do: This is a great one for your cast iron skillet. First, chop the yellow onion, and add it to your skillet with 1 T. olive oil. Sautee for 5 minutes, until soft and beginning to brown. Next, add 2 C. frozen hash browns and another T. olive oil, mix with the onions, and cover and let cook for 5 minutes. While that's cooking, thaw out your broccoli in the microwave. Preheat your oven to 350. Next, crack all six eggs into a large bowl. Whisk well, and add 1 C. milk, whisk. Add all 8 oz. shredded cheddar, and all the thawed, drained, and chopped broccoli. Add 1 T. salt, and 1 T. pepper. Stir well. Uncover your cast iron skillet and check on the potatoes. Do not salt the potatoes while they are cooking. When your potatoes begin to brown, turn off the heat, and spread potatoes/onions in an even layer on the bottom of your skillet. This will form the "crust" of your souffle. Pour the entire egg/cheese/milk/broccoli mixture over the potatoes. Put it in a 350 oven for 45 minutes, or until the top is uniformly brown, and center is only slightly jiggly.

2. LEMON PASTA

What to buy:

Barilla PLUS Thin Spaghetti, 1 lb. $1.75

1 5 oz. pkg. Stella Parmesan - $4.49

3 lemons - $3.00

Total: $9.24

What to do: Put a large pot of water on to boil, and add at least 2 T. salt into the water. Meanwhile, grate the entire block of parmesan, and juice the lemons, taking care to remove any seeds. While the pasta is cooking, whisk together the lemon juice, plus 1/4 C. olive oil, plus 1 t. salt and plenty of black pepper. When the pasta is al dente (about 9 mins), don't drain it - instead use a tongs to move the pasta from the boiling water to the bowl with the lemon juice/olive oil. When pasta has been combined with lemon juice and olive oil - add 1 C. pasta water into the bowl. Toss until absorbed (2 mins), then begin to incorporate about 1/2 the grated parmesan (you can use the other half of the parmesan to top each individual plate, if you like a lot of parmesan, which I do). Enjoy!

3. PENNE AL'ARRABIATA

What to buy:

Barilla PLUS Penne Pasta, 1 lb. $1.75

1 32 oz. can CENTO Crushed Tomatoes - $2.49 (Get good quality crushed tomatoes)

1 Head Garlic - $1.25

McCormack Red Pepper Flakes - $4.20

TOTAL: $9.69

What to do: Put a large pot of water on to boil, and add at least 2 T. salt into the water. Meanwhile, peel and crush or finely chop about 6 cloves of garlic. In a saucepan, heat 3 T. olive oil. Put the garlic in there and cook until just beginning to blonde - then add 1 t. pepper flakes (2 t. if you want it really hot). Sautee another 1 minute. Then remove it from the heat. Next, put your pasta in the boiling water - and cook until al dente or better, about 11-12 minutes. While your pasta is cooking - remove the garlic and pepper flakes from the heat. Next, open your can of crushed tomatoes, and add it to the saucepan with the garlic and pepper flakes. Add 1 T. salt. Mix with a spoon well, and replace over low heat - and COVER it! (It will splatter). Let the flavors of the sauce combine while your pasta cooks. When your pasta is done, drain it, and mix it with the tomato sauce. The end.

4. HOMEMADE MAC & CHEESE

What to buy:

Barilla PLUS Elbows, 1 lb. $1.75

1 quart 1% milk - $1.79

Lucerne 8 oz. Shredded Cheddar - $2.50

Lucerne 16 oz. Butter - $2.50

Flour (5 lb. bag is $1.29)

Total: $9.83

What to do: Not so healthy, but definitely delicious. First, put a large pot of water on to boil. Put at least 2 T. salt into the water once it's boiling. Next, melt 3 T. butter in a saucepan. Add 3 T. flour, plus some salt and pepper. Whisk well until golden - but not brown. Slowly begin to add the milk, a little at a time. Whisk constantly. You will use about 3 C. milk. Put your pasta on to boil for 10 minutes, and preheat your oven to 350. Mix the entire 8 oz. bag of cheddar into the milk sauce, and whisk until it is melted. When the pasta is done, drain it, and mix it with the cheese sauce. Put in oven-safe pan and bake at 350 for 25 minutes, until top is golden. Yummy.

5. ZUCCHINI CARPACCIO

What to buy:

2 green zucchini - $1.24

2 yellow squash - $2.24

2 lemons - $2.00

Fresh Thyme - $2.00

Total: $7.48

Rinse off your zucchini. Strip thyme leaves off the stems and run a knife through them to release the flavor. Chop the bottoms and tops off the green zucchini. Thinly slice, vertically - you don't want little round discs, you want long ribbons. Take care to slice them thin and well, that is what makes this taste so good! Repeat with the yellow squash. To serve - alternate green and yellow pieces - then squeeze the juice of two lemons over it. Drizzle liberally with olive oil. Liberally salt and pepper. Sprinkly thyme leaves over the top for garnish and extra flavor. Beautiful, simple, and healthy.

6. SAUSAGE, PEPPERS, & ONIONS SUB

What to buy:

Hot Italian Sausage - $3.50

1 large onion - $1.29

2 bell peppers (any color) - $2.00

Hoagie rolls x 6 - $2.50

Total: $9.29

What to do: First, peel and chop the onion. Next, slice the bell peppers. Sautee with 2 T. olive oil for 10-15 minutes until they start to caramelize. Do not salt while cooking! Meanwhile, pierce the sausages with a fork, and put in a sautee pan over low heat. Cover while cooking - they will splatter. Next, cut the tops out of your hoagie buns, and put them in the oven for a few minutes until they're toasty. Don't forget about them! Nobody likes burned buns. When your buns are toasted, your veggies are getting caramelized, and your sausages have a nice dark brown sear on them (should cook for 10 minutes), you're done. Put sausage in bun, top with peppers and onions. Takes you right back to the stadium!

7. CHINESE PORK DUMPLINGS

What to buy:

6 eggs - $1.29

Ground Pork, 1.25 lb. - $2.99

1 head Green Cabbage, $1.38

Won Ton wrappers - $1.50

Chicken Bouillon Base (powder) - 4 oz., $3.50

Total: $10.66

What to do: finely chop the cabbage - should be in shreds. Mix with ground pork, and one egg. Add 2 T. chicken bouillon powder with plenty of black pepper. Mix thoroughly with your hands. To fill the dumpling wrappers - use 1 t. pork/cabbage mixture per wrapper. Wet the edges of the wrapper with water on your finger to ensure a good seal, and fold in half on the diagonal (end shape: triangle). When your'e ready to cook these - put 1 T. olive oil in the bottom of a nonstick skillet and fry over medium heat for about 4-5 minutes per side. Cover during cooking to make sure the pork is thoroughly cooked. This is a bit of a process, so it's a good project to do with someone else.

If you have leftover dumplings - you can freeze them and cook them later. Make sure that when you put the uncooked dumplings in the freezer - they are not touching each other at all - or else they will freeze together and not be useable. Separate layers of dumplings with plastic wrap. (After you freeze them not touching for 2 days, you can transfer the frozen dumplings into a storage bag...once they're frozen, they won't stick together).

8. BLUE CHEESE, PEAR, & CARAMELIZED ONION PIZZA

What to buy:

Blue Cheese Crumbles - $3.59

Pillsbury Pizza Dough - $3.19

1 bosc pear - $1.00

1 large onion - $1.29

Total: $9.07

Peel and slice the onion. Combine with 1 T. olive oil in skillet, and sautee until caramelized, or about 15 minutes (maybe more). Meanwhile, preheat the oven to 350 and roll out pizza dough onto a non-stick cookie sheet. Spread with fingers until a uniform thickness of about 1/2 inch. When the onions are caramelized, sprinkle 1/2 the blue cheese on the pizza dough. Slice the pear into thin slices, and top the pizza with the pear slices and the caramelized onion, and finally with the remaining blue cheese. Drizzle a small amount of olive oil over the entire pizza, then bake it in a 350 oven for 15-17 minutes, until crust is golden.

9. BRUNCH: HERBED EGG WHITE OMELETTE, ROASTED ASPARAGUS

What to buy:

Lucerne "Best of Egg" - 16 oz. $3.00

1 pkg. fresh thyme or dill - $2.00

1 bunch fresh asparagus - $4.99

Total: $9.99

What to do: Preheat oven to 350. Rinse and snap off tough ends of asparagus. Toss with 1 T. olive oil, and salt and pepper. When oven is ready, pop in the asparagus - they will roast for 20 minutes. Next, rinse off the thyme or dill and strip leaves off the stem. Run a knife through them - they are tiny, but this is the best way to get all the flavor. Put 1 t. olive oil in omelette pan. Whisk together 1 t. chopped thyme and 1/2 C. egg whites, plus salt and pepper. Pour in omelette pan - cover and let cook for 4 minutes or until done. (You may need to flip it, cook for another 2 minutes on the other side). Serve omelette with roasted asparagus on the side, or tucked inside the omelette.

10. SPINACH SALAD WITH STRAWBERRIES & ONIONS

What to buy:

6 oz. baby spinach - $3.49

1 small Vidalia Onion - $1.29

1/2 lb. strawberries - $2.00

Ken's Lite Asian Ginger Sesame Soy Dressing - $3.49

Total: $10.27

What to do: Slice vidalia onions in very thin slices. Rinse and slice the strawberries. Toss with spinach, and 1/2 C. Ken's dressing. Absolutely wonderful!

tapas feast

This is my favorite kind of post. The kind of post where I can review, and offer recipes. During our recent travels abroad, we enjoyed a tapas feast in Barcelona. Here's the original restaurant information:

Ciudad Condal

Rambla Catalunya 18

Barcelona - Spain

+34 933 181 997

While the dollar is suffering, this place is a hungry travelers dream come true. We feasted on just about everything on the menu - and managed to rack up a manageable 79Euro tab. (There were four of us and they had to roll us out by the end of it...not bad!). I especially enjoyed the briney olives, the delicious sangria and the patatas bravas. When we got home - you can bet I did my best to re-create our Catalunyan feast...and you can bet that tapas night is a new tradition at our house!

First things first, the potables:

Sangria:

(1 pitcher)

• 1 bottle rioja red wine
• 2 C. fresh orange juice
• 1 C. ginger ale
• 1/2 apple, cut into tiny pieces
• 1/2 orange, cut into small pieces
• 1 lemon, sliced thin
• 1/2 (or so) C. dark rum
  

Stir, with ice, until it's really cold! Garnish each glass with an orange and get ready for a treat.

Now, for the edibles (for 4):

Patatas Bravas

Prep time: 10 minutes

Cook time: 1 hour

Serves: 4

You'll need:

• 4 potatoes (medium sized, I used organic white potatoes)
• 1 T. olive oil
• Salt & Pepper
  

For the sauce:

• 1/4 C. olive oil
• 3-4 cloves garlic
• 2 t. chili flakes
• 1 small can tomato paste (I like Cento)
• 1/2 C. mayonnaise

For the potatoes: Preheat oven to 350. Dice the potatoes into 3/4" cubes. Coat with about 2 T. olive oil, liberally crack black pepper over them. Bake at 350 for about 1 hour or until tender and starting to brown.

For the sauce: Clean and chop the garlic. Add 1/4 C. olive oil to a small saucepan, heat for 1 minute over medium heat. Drop in the garlic, let it blonde (about 1-2 minutes). Add chili flakes, stir over heat for 1 minute more. Remove from heat before garlic burns, and add tomato paste. Whisk until combined (if the mixture is too "tight" - add a couple T water to loosen). Put over low heat for 20 minutes while flavors combine. Season to your liking. Then, let it cool. When you're ready to eat the potatoes, mix the tomato paste mixture with the mayonnaise.

If you want to get really fancy - you can scoop the sauce into a plastic baggie, snip off one tiny corner and drizzle the sauce over the potatoes. Me? I was far too eager to eat them to take the time...

Tomato Bread

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 4

You'll need:

• 1 baguette or something similar
• 1 ripe tomato (medium-sized)
• 1-2 large cloves of garlic
• olive oil
• salt & pepper

This couldn't be easier. First, slice the bread into 1/2 inch slices, and toast them (either in an oven or a panini press). When they are nice and crusty, they're done. Next, peel the garlic-but leave it whole. Cut one tiny end off the garlic - and rub the raw garlic clove across each piece of bread a few times. Next, cut the tomato in half. Rub the raw tomato on each piece of bread too - should give it a nice pink hue. Next, arrange the breads in a single layer on a plate - and drizzle olive oil over the whole platter. The last step is a little salt and a little pepper on top of each slice - and you're done!

Garlic Sauteed Mushrooms

Prep time: 2 minutes

Cook time: 20 minutes

Serves: 4

You'll need:

• 2 containers of pre-sliced white mushrooms
• 3 garlic cloves
• 3 T. olive oil
• salt & pepper

First, dice the garlic. Next heat some olive oil in a skillet. When the garlic is blonde, drop the mushrooms in - stir to coat with olive oil. Stir occasionally for about 15-20 minutes until the mushrooms are sauteed to your liking. When they are done cooking, season with salt and pepper to your liking, and enjoy!

...And that's pretty much it for the cooking part! Take some help from the store on this one - and go find a couple blocks of good cheese, some mixed olives, and some prosciutto to enjoy along with the tasty things you made. Enjoy your tapas feast with no less than two glasses of your delicious sangria.

roman holiday

Ah, Rome. As was mentioned in a recent NYT Frugal Traveler, Mark Twain writes this in "Innocents Abroad," on Rome:

“What is there in Rome for me to see that others have not seen before me? What is there for me to touch that others have not touched? What is there for me to feel, to learn, to hear, to know, that shall thrill me before it pass to others? What can I discover? Nothing. Nothing whatsoever.”

With all due respect to Mr. Clemens, I'd like to disagree. There are things left to discover! There are things yet to learn, to feel, to hear...mainly, in restaurants. A word of caution to the savvy traveler - the Euro/Dollar exchange is painful right now. So - go forth with your appetites and savor every bite.

Dal Bolognese

Piazza del Popolo 1-2

06-36-114-26

This white-tableclothed post is my very favorite kind of place. It dresses up and serves a great number of elegant Italians - but the menu is as comfortable as they come, simple food made with only the best ingredients. We liked it so much, we went twice in one day. And don't be disappointed when I tell you I ate the same thing twice - it was just that good. To start, I enjoyed the caprese salad - with milky fresh mozzarella slices and fat, ripe slices of red tomato. Just a drizzle of olive oil, some fresh cracked black pepper and sea salt - perfection. Ben snacked on the prosciutto di Parma twice that day - it was, of course, perfectly sliced. The flavor was brighter than most prosciutto flavors - something a little peppery. I just loved it when he gave me a taste. For dinner, I enjoyed the spaghetti cacio e pepe, which must be the simplest food in the world. It's salt and pepper spaghetti, served with plenty of grated pecorino cheese on top. The hearty strands of spaghetti were coated in grassy olive oil, pecorino, and pepper and made each bite a real delight. Ben enjoyed the tortellini con burro e parmiggiano - another simple classic. The tortellini were filled with bites of pancetta, topped with plenty of butter, and as much parmesan as you like. Really, totally delicious stuff.

Sabatini

Trastevere

Piazza Santa Maria 13

Set up shop on a weekend evening at a table in lively Piazza Santa Maria. Sabatini offers wonderful outdoor tables and a menu chock-full of Roman Specialties (don't miss: the artichokes!). We had an 8:00 reservation - which is an early dinner for most Romans. We watched over wonderful appetizers of stuffed zucchini flowers, prosciutto, and carciofi, as the Piazza transformed from a sleepy public square to a lively public stage - complete with a street performer who grew his audience from 10 to 50 by the time we left. We really ate our hearts out here - as for me, I started with the pasta con vongole, and ended with the lovely veal piccata. We sipped on a local chianti, and enjoyed steamy cappucini after dinner. Trastevere is the spot for Roman nightlife, as we found wandering a couple blocks down for a drink after dinner. As one online reviewer noted of Sabatini - order carefully or your bill can triple before your eyes...

so cal tables

I'm guilty of not really liking L.A. I'm guilty of thinking it was a cesspool for bloated egos and powertrips (wait, maybe I'm thinking of D.C.). Regardless, the scales fell from my eyes on my last trip out there for brother Mike's graduation from USC film. Congrats, Mike! (You can see the award-winning film he produced here and here.) In between graduating and managing our entire family, he chose some fantastic tables to share with us while we were there. Throughout my four day trip, we dined high (Geoffrey's) and low (In & Out). Here are my favorites:

Dusty's

http://www.dustysbistro.com/

3200 W. Sunset Boulevard

Los Angeles, CA 90026
(323) 906-1018

We enjoyed a fantastic brunch here one morning. Don't let the name or the Mickey Rourke posters on the wall deter you from their fabulous and extensive menu. The generous portions and the paper-placemat-menu make this place an instant favorite. I enjoyed a croque madame for brunch - this giant, ham-and-cheese-filled sandwich arrived to me with an abundance of fresh organic greens. I loved it! I'm not one to advocate dieting - so I figure that if you eat a giant sandwich with ham and cheese and bechamel, you should eat a salad of equal size to balance things out. Dusty's agrees with this. Go, bring your friends, and spend a morning in what will be your new favorite place.

The Alcove

http://www.alcovecafe.com/
1929 Hillhurst Avenue

Los Angeles, CA 90027

(323) 414-0100

Another wonderful spot for brunch, this organic coffee and tea house doubles as a gourmet wine and cheese shop. Hand-painted tables await you and your friends on a sunny brick patio in front of the cafe. You pay before you eat (and order at the counter inside), but efficient waiters and waitresses will bring you your omelettes and crepes and take your plates away when you're done, making this an ideal spot to either dine and dash, or hang out for hours without having waiters trying to shoo you out the gate. I ordered an omelette with onions and swiss cheese - you can get nearly any combination of fillers your heart desires. My omelette came with two hefty slices of freshly baked wheat toast. And, if you've got a sweet tooth, you won't believe their crepes! Smartly presented folding in quarters on a long slim plate, these crepes were more than an eyeful. Filled with nutella, banana reduction, and mixed berries, everyone was eager for a forkful! Everyone at our table enjoyed their house mimosas - each comes with a personal split of bubbly with a pitcher of fresh-squeezed orange juice. An elegant yet relaxed way to begin any day!

Geoffrey's

http://www.geoffreysmalibu.com/

27400 Pacific Coast Highway

Malibu, CA 90265

(310) 457-1519

The perfect place to spend an evening dining out. Geoffrey's is situated atop a cliff, overlooking the Pacific. You're sure to catch glimpses of the rising moon, and maybe, if you're lucky, a couple of stars. (How apropos - we saw an actor who was in the originial 90210.) We started out with a panoply of appetizers, including their deliciously gooey baked brie. For dinner, I moved on to the most wonderful seared scallops I have ever had the pleasure of tasting. Each of the five day boat scallops was perfectly golden brown on each side - served with a rich, salty fois gras risotto and a bright pomegranite reduction. Sadly, (and probably because I was so late in getting there!) they had run out of the kobe beef filets that night, but judging from the high quality of the rest of their menu, I'm sure it would be delicious. The atmosphere at Geoffrey's was full of rich laughter, the open fire pits around the seating area made the whole experience warm and wonderful. I can't wait to go back.

La Valencia Hotel

http://www.lavalencia.com/

1132 Prospect Street

La Jolla, CA 92037

A road trip to visit my favorite friends from Rome brought us to San Diego. Though I didn't enjoy any meals or stays at this picturesque spot, it was the perfect place for a mid-afternoon pick-me-up at La Jolla beach. Located on busy Prospect street, and overlooking the extra blue Pacific, you can't go wrong ordering a coffee, a beer, or a cocktail on their patio. Thanks for showing it to me, VT!

Lastly, but most definitely not least, my beloved:

In-n-Out Burger

http://www.in-n-out.com/

No road trip in California would be complete without a stop to In-n-Out. My favorite thing is a grilled cheese, animal style, with animal style fries to split. I could (and shh, have) eaten this for breakfast, lunch, and dinner. Ben's favorite is a double double, of course. The best part, aside from the prices, is that everything is made in a spotless kitchen, right in front of you, when you order it. Nothing frozen. Amazing. Delicious!

rave: ben's chili bowl

Nationals Stadium opened on the last day in March of this year. We trotted out to some sweet seats last Friday night to watch the Marlins play the Nationals. The highlight of the game wasn't the baseball (read: at least 20 fly balls were hit)...it was the ball game food. Out at RFK stadium, the best food you could get was at a place called the "District of Chicken" -- so, you could pay $7 for a few chicken strips. Meanwhile, the entire stadium reeked of fried chicken. Hmm...

Though the new Nats stadium hasn't yet developed its own smell, they have added a Washington, D.C. late-night staple: Ben's Chili Bowl. Full disclosure: I didn't visit the real/original BCB until AFTER I had eaten it at the Nats Stadium. Moving on, there are about 4 things on the menu at Ben's:

• Chili Cheese Half Smoke
  
• Chili Cheese Burger
  
• Chili Cheese Fries
  
• Vegetarian Chili
  

I've tried three out of four of these (shame, shame...) and my parter in crime, Ben, finally tried the Chili Cheese Burger last Friday at the game. Though he woke up the next day with a burning sensation in his stomach, he seemed to really enjoy it while he was eating it. 

I tried to behave, and ordered a bowl of Veggie Chili at the game, instead of you know, cheese fries and a hot dog. I ate the Veggie Chili in about 1 minute, shrugged, and moved on to eating a half an order of Ben's chili cheese fries. The Veggie Chili wasn't very warm (maybe just my bowl?), so that made it sort of unappetizing...and it was a little too sweet for my palette. Meh. I guess ordering the Veggie Chili at Ben's is like going to a nice steakhouse, and ordering a salad. Not really worth the trip, you know? 

Next time you're in DC, at the baseball game or at the original location - try out Ben's Chili Bowl. To get the full effect, skip the burger -- order some chili cheese fries and a half smoke. And don't forget the Pepto Bismol. 

southern comfort

Do you ever just want to curl up after a long, rainy day, with some meatloaf and your own personal vat of mac & cheese, and watch three hours of network TV? No? ...I am shamleless. Nonetheless - these recipes (adapted from the latest and greatest addition to the Food Network Family - the Neelys!) are sure to satisfy you on a glum day. Sometimes comfort food is the only cure...

BBQ Turkey Meatloaf

Serves: 4, at least

Prep time: 15 minutes

Cook time: 1 hour

You'll need:

• 1.3 lbs. lean ground turkey


• 1 C. chopped red onion


• 1 red bell pepper, chopped


• 1 T. olive oil


• 3 T. soy sauce
  1 T. worcestershire sauce


• 1 egg


• 1 C. bread crumbs


• 1 1/2 C. BBQ sauce


• 1 t. paprika


• 1 t. Old Bay Seasoning
  

1) Chop the onion and bell pepper. Add to skillet with 1 T. olive oil, and sautee until tender and starting to brown.

2) Combine the turkey with the egg, bread crumbs, 1 C. BBQ sauce, Old Bay, paprika, soy sauce, and worcestershire sauce.

3) When the peppers and onions have cooked, combine them with the meat mixture.

4) Bake in a 350 oven for 30 minutes, then top with remaning 1/2 C. BBQ sauce, and return to oven for another 20-30 minutes.

Classic Mac & Cheese

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

You'll need:

• 2 C. dry elbow pasta


• 3 T. salt (to cook pasta in)


• 2 C. whole milk


• 2 T. butter


• 1.5 T flour


• 1 t. dry mustard


• 1/2 t. cayenne pepper


• 2 C. cheese, shredded (your favorite kind)


• 1/2 C. breadcrumbs or crushed chips or crushed crackers (topping, the best part)


• Paprika (for garnish)


• 4 oven-safe, individual-sized bowls

1) Boil water for pasta. Salt the water with 3 T. salt. When you drop in the pasta, begin to make the roux...

2) Melt butter in small saucepan. Whisk in flour, dry mustard, and cayenne pepper. Gradually add the 2 C. milk, whisking well so there are no lumps. Gradually add the cheese, whisking well, and reserving about 1/4 C. of the cheese to put directly on top of the macaroni.

3) Drain your macaroni when it has cooked, and combine with the cheese sauce. Stir for 1 minute, until completely combined. Taste, and adjust seasonings as necessary (salt, pepper, etc).

4) Ladle the macaroni and cheese into 4 individual oven-safe bowls. Top with remaining shredded cheese, and crumb topping.

5) Bake at 350 for 30 minutes, then sprinkle paprika over the top just before serving.

And, finally, something green:

Garlicky Lemony Beans

Serves: 4

Prep time: 15 minutes

Cook time: 5 minutes

You'll need:

A bag full of fresh green beans

1 lemon

2 cloves of garlic, chopped

1 T. olive oil

Salt

Pepper

1) Trim the ends from the green beans, then blanche them briefly in a pot of boiling water. (2 minutes).

2) Drain the green beans, and add 1 T. olive oil to bottom of pan. Over medium heat, add the garlic, and then add the green beans back in.

3) Add the juice of one lemon, as well as the zest from 1 lemon, to the bean pot. Stir well.

4) Turn off heat, and salt and pepper the beans.

Enjoy with a hearty dose of 30 Rock, Lost, and The Office. :o)

rave: coffee mate

It started in the summer of 2003. The first summer I lived in my brother and sister-in-law's guest bedroom during my first internship in DC. The summer after my freshman year of college, the year I became a coffee-drinker. I've tried to quit, but can't. Instead, I've brought others down to my level.

This morning, I made coffee as usual. Unfortunately, Ben beat me to the punch and used the last few drops of coffee mate for his own travel mug. This is not the first time I have come face-to-face with my addiction. I angrily poured my coffee, black, into some travel cups, and added a few ice cubes so that when the time came to actually drink my coffee--I didn't have to taste it. I could just swallow it really fast. Normally (i.e. days that we have Coffee Mate), I bring my mug full of sweet, creamy, caffeinated goodness into work and savor it for the first couple hours. So, you will understand when I say that I had a rough morning today.

Are you, too, addicted to this stuff? Lord knows it's made of plastic and sugar and diabetes, and yeah, it's really bad for you, but I really can't quit. Here's the conversation we had, once we both got to work today:

ktringe (10:01:05 AM): how's your coffee, meany?
BenK (10:46:03 AM): its good
BenK (10:46:10 AM): I'm not mean
BenK (10:46:18 AM): I thought you poured yours already
ktringe (10:46:42 AM): no you didn't
ktringe (10:46:50 AM): how many cups were brewed?
ktringe (10:46:52 AM): 12.
ktringe (10:47:00 AM): how full was it when you poured yours?
ktringe (10:47:03 AM): 12 cups full.
ktringe (10:47:19 AM): oh well.
BenK(10:48:20 AM): no it wasnt
BenK (10:48:26 AM): it was less than that
BenK (10:48:33 AM): I get more tonight
BenK(10:48:37 AM): grump
ktringe (10:48:52 AM): you would be too!
BenK(10:48:57 AM): no
BenK (10:49:03 AM): I've dealt with it before
BenK (10:49:12 AM): I just use lots of sugar
ktringe (10:51:01 AM): i admit i have a problem.
BenK (10:51:54 AM): you are addicted
ktringe (10:52:09 AM): i acknowledge that
ktringe (10:52:13 AM): so are you
BenK (10:52:45 AM): no I'm not
BenK (10:52:53 AM): I can quit whenever I want
BenK (10:53:01 AM): and just do it on the weekends

Sigh...resistence is futile.