Because I am all about drinks of the moment, I will give my mojito recipe. One piece of advice for DC Folks - mint grows like a weed. There is no reason why you have to pay for the damn stuff when you can poach it off your neighbors. Seriously, I do it all the time and my neighbors are happy I am taking it off their hands. Please email me if you want to know all of the prime mint poaching on Capitol Hill.
3 fresh Mint sprigs
2 tsp Sugar
3 tbsp fresh Lime Juice
1 1/2 oz Light Rum
Club Soda
In a tall thin glass, put in the sugar and mint and then crush part of the mint with a fork to coat the inside. Add the lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with *chilled* club soda (or seltzer). Add a lemon slice and the remaining mint, and serve.
You can do this in big pitchers as well but people won't have the springs of mint swimming in their glasses.
Wednesday, February 16, 2005
Kahlua Butterscotch Bundt Cake
I made this yesterday for a Finance Training. It certainly sweetened up the evening of numbers and spreadsheets. It's a variation on the pistachio cake listed in an earlier entry. I'm trying to figure out how to make the coffee taste stronger. Any ideas?
Kahlua Butterscotch Bundt Cake
1 package butterscotch pudding
3 tbsp Kahlua
2 tbsp cinnamon
1 1/4 C water
1 yellow cake mix
4 eggs
1/4 C oil
Combine all ingredients. Blend. Beat at medium speed for two minutes. Pour into greased and well-floured bundt pan.
Bake at 350 for 50-55 minutes until a toothpick inserted comes out clean. Wait a minute or two (no more!) and turn onto a cake plate.
Optional: Dust with powdered sugar, a simple icing, or just leave it alone. --JD
Kahlua Butterscotch Bundt Cake
1 package butterscotch pudding
3 tbsp Kahlua
2 tbsp cinnamon
1 1/4 C water
1 yellow cake mix
4 eggs
1/4 C oil
Combine all ingredients. Blend. Beat at medium speed for two minutes. Pour into greased and well-floured bundt pan.
Bake at 350 for 50-55 minutes until a toothpick inserted comes out clean. Wait a minute or two (no more!) and turn onto a cake plate.
Optional: Dust with powdered sugar, a simple icing, or just leave it alone. --JD
Thursday, February 03, 2005
Yet another 2 Amy's review - Foodgasm
It's been a while since I've had a foodgasm. It usually happens with peaches that I procure at the Dupont Circle Farmer's Market that I insist the crazy apple lady pick for me. Foodgasm is a total body experience where you just don't TASTE something but you feel it's inherent goodness infuse your body. Peaches are divine for this because there is a big difference between perfect peaches and so-so peaches. With a perfect peach, you bite and FEEL the sweetness and feel the juice dribble down your chin as the nutrients perk up your body like a drug. As I think about what induces foodgasm, I realize it's food without much done to it (which is hilarious because I am all about doing things to food). I foodgasm when I eat something that tastes like it was meant to. That mostly happens without unadulterated food.
So last night at 2 Amy's, I was in the full throes of foodgasm. The thing about 2 Amy's is that everything is just right. The decor is warm, friendly, clean, and unpretentious. The waitstaff we had were casual and attentive. And the food was just right. Seriously just right. J talked about the other stuff but I have to gush about the goat cheese and fig jam, because that rocked my world. There was just a rightness about it. The goat cheese somehow never went to far. It was creamy without being liquid, tart without being overwhemling and savory without being salty. Paired with a fig jam that was on the right side of the sweet/cloying line, I lost my shit. It just tasted RIGHT. I swear I needed a cigarette after my first bite.
So last night at 2 Amy's, I was in the full throes of foodgasm. The thing about 2 Amy's is that everything is just right. The decor is warm, friendly, clean, and unpretentious. The waitstaff we had were casual and attentive. And the food was just right. Seriously just right. J talked about the other stuff but I have to gush about the goat cheese and fig jam, because that rocked my world. There was just a rightness about it. The goat cheese somehow never went to far. It was creamy without being liquid, tart without being overwhemling and savory without being salty. Paired with a fig jam that was on the right side of the sweet/cloying line, I lost my shit. It just tasted RIGHT. I swear I needed a cigarette after my first bite.
Wednesday, February 02, 2005
2 Amy's - Review
2 Amy's
3715 Macomb St. NW
Washington, DC
202-885-5700
Many years ago my friends and family members were chatting up the smash hit musical "The Phantom of the Opera." Incredible. Soooo good. Beautifully executed. Such a great experience.
My brother and mother saw it at the Paris Opera House, sitting nearly in the orchestra and dressed quite shabbily compared to the fancy folk surrounding them (they got a great deal on last minute tickets). Long story short, by the time it was my turn to see the musical of the half-masked singer and his love it just wasn't possible for the experience to live up to all the talk.
He's sad. He sings. A Liberace-esque chandelier crashes to the stage. The end. Was it bad, well no, it was ok. But it definitely was not the SPECTACULAR I was expecting.
Tonight, some small part of me feels I can trust the world again. I've read so much praise for 2 Amy's, the pizzeria/hot dining spot just off Wisconsin Avenue. Mind you, no one said it would change my life, but many have said it is the best pizza in town. In DC, that's not so hard, but honestly, the reviews are right. Here's how it all went down.
We metroed up to Tenleytown and cabbed down to the restaurant. The hostess was friendly enough but definitely seemed a bit harried. Oh wait, there are 6 billion people here. Um, on balance, I think she was just fine. We waited in the bar for about 15 minutes before being shown a table in the back of the bar. We were given the option to wait for a seat in the main dining room, but chose to get going on our meal.
From our tall chairs it was wasy to get a look at the place. The bar was crowded with diners, drinkers and folks waiting for tables. On top of the bar were various meats and cheeses used for making antipasto platters and more. The decor was simple, nothing too much, everything in harmony. Personally, I could not care less about whether a place "looks" right. I am not there to scout locations for Architectural Digest. But you know, the mellow colors on the wall and the simple lighting helped me feel pretty cozy despite all the noise. [Mind you, we are not talking Cafe Asia noise here, but a few more tables and we'd be close.]
The wine list was long, but we did not partake. I myself was not feeling so up for deciding what to eat so I left it up to my partner. This is sometimes a fun way to dine if both people are into their respective roles. I did veto eating boar. Just sounds nast.
Our waiter approached and asked if we had any questions, comments, or onomatopoeias , to which I loudly replied, "Boom!" He said I was only the second person to respond as such and laughed. We like him. He was attentive and patient. Just enough really.
After he walked us through some of the choices, we ordered the Suppli a Telefono, five deep-fried rice balls with mozzarella and grana. We also ordered the pipe dreams goat cheese with mission fig jam and some slices of prosciutto.
These came promptly and not one bite disappointed. The Suppli a Telefono were little bites of heaven in the form of delicious savory rice surrounding some indulgently thick, melted cheese. Crispy on the outside, and just comfort-soft on the inside. The cheese had a slightly sharp flavor and the rice ball had just enough give to make a cozy home for the luscious center. I could describe it several ways, but just go eat some of these. No, really, go now.
As a predominantly vegetarian eater, I indulge when it counts and did not object to the prosciutto being ordered. Thank god I did not object. If you are going to eat meat, it might as well be this good. Four very thinly sliced but large pieces of prosciutto rested across one of the bistro white plates 2 Amy's serves all of their food on. It was thick enough that you could not see the plate through the meat, but just barely so. A wonderful smoky saltiness complemented the almost chewy but delicate texture. Folded up in layers on top of the crusty, olive-oil brushed bread they brought, the prosciutto was a definite highlight.
I save the goat cheese and fig spread for last because I wanted to let my thoughts of it steep just a bit longer. Ahh there, we go. Have you ever tasted a combination of foods and were just so happy that someone thought they should be eaten together? That is the experience of this dish. The goat cheese came in three little cakes, each about the diameter of a Susan B. Anthony dollar. The miniscoop of thick fig jam sat off to the side.
As I cut into the goat cheese, it was clear that the texture was just right for spreading. Now I have had goat cheese that crumbles, goat cheese that is basically sharp tasting cream, and many others. Besides the yummy play of tangy and creamy, this cheese was the perfect texture for tongue and toast. It was made all the better by the slghtly sweet and very fruity jam. Ya gotta love the figs. So good. And you know the cheese could have been covered in dill or flecked with pepper or coated in toasted pecan pieces or some crap like that. The fig jam could have been cloyingly sweet or arranged in artful spirals or spikes. Nope. It was a plop of jam and three
Susan B.'s of cheese. And it rocked my world because the ingredients were of sufficient quality that they didn't need all the extras.
For the main course, we shared the Pizze di 2 Amys ($8.95). It arrived as the menu stated with a touch of a slightly sweet but still deeply flavored tomato puree, a generous but not overwhelming amount of melted fresh mozzarella, some drizzled olive oil and a bit of salt. The crust easily walked that tightrop between crackery and freshly brick-ovened yum yum. I can honestly say it is the best I have had in DC. Better cooked than Coppi's, which I have loved for years, and a touch less self-conscious and crowded than Matchbox. While I could make a meal on all the appetizers, I would indeed miss the pizza if I left it off the order.
We split two desserts, an almond cake that was good, but eclipsed by the stunning spice and liquor soaked-cherries served on the side with a mini-scoop of homemade vanilla bean ice cream. We also had the cookie sampler which came with three each of a pistachio biscotti, sugar cookies, and slightly cakey amaretti cookies. Biscotti without coffee may have been our only mistake, but it was well made. The other two were tasty and simple.
As you may be able to tell, I would suggest 2 Amy's to anyone looking for an excellent meal in DC. It's hard to find good pizza in the city. Even harder to find a place with such consistently fresh and flavorful ingredients from across the menu.
Best of all, 2 Amy's is the real deal. It lives up to the praise I've heard about it.
Incredible. Soooo good. Beautifully executed. Such a great experience.
3715 Macomb St. NW
Washington, DC
202-885-5700
Many years ago my friends and family members were chatting up the smash hit musical "The Phantom of the Opera." Incredible. Soooo good. Beautifully executed. Such a great experience.
My brother and mother saw it at the Paris Opera House, sitting nearly in the orchestra and dressed quite shabbily compared to the fancy folk surrounding them (they got a great deal on last minute tickets). Long story short, by the time it was my turn to see the musical of the half-masked singer and his love it just wasn't possible for the experience to live up to all the talk.
He's sad. He sings. A Liberace-esque chandelier crashes to the stage. The end. Was it bad, well no, it was ok. But it definitely was not the SPECTACULAR I was expecting.
Tonight, some small part of me feels I can trust the world again. I've read so much praise for 2 Amy's, the pizzeria/hot dining spot just off Wisconsin Avenue. Mind you, no one said it would change my life, but many have said it is the best pizza in town. In DC, that's not so hard, but honestly, the reviews are right. Here's how it all went down.
We metroed up to Tenleytown and cabbed down to the restaurant. The hostess was friendly enough but definitely seemed a bit harried. Oh wait, there are 6 billion people here. Um, on balance, I think she was just fine. We waited in the bar for about 15 minutes before being shown a table in the back of the bar. We were given the option to wait for a seat in the main dining room, but chose to get going on our meal.
From our tall chairs it was wasy to get a look at the place. The bar was crowded with diners, drinkers and folks waiting for tables. On top of the bar were various meats and cheeses used for making antipasto platters and more. The decor was simple, nothing too much, everything in harmony. Personally, I could not care less about whether a place "looks" right. I am not there to scout locations for Architectural Digest. But you know, the mellow colors on the wall and the simple lighting helped me feel pretty cozy despite all the noise. [Mind you, we are not talking Cafe Asia noise here, but a few more tables and we'd be close.]
The wine list was long, but we did not partake. I myself was not feeling so up for deciding what to eat so I left it up to my partner. This is sometimes a fun way to dine if both people are into their respective roles. I did veto eating boar. Just sounds nast.
Our waiter approached and asked if we had any questions, comments, or onomatopoeias , to which I loudly replied, "Boom!" He said I was only the second person to respond as such and laughed. We like him. He was attentive and patient. Just enough really.
After he walked us through some of the choices, we ordered the Suppli a Telefono, five deep-fried rice balls with mozzarella and grana. We also ordered the pipe dreams goat cheese with mission fig jam and some slices of prosciutto.
These came promptly and not one bite disappointed. The Suppli a Telefono were little bites of heaven in the form of delicious savory rice surrounding some indulgently thick, melted cheese. Crispy on the outside, and just comfort-soft on the inside. The cheese had a slightly sharp flavor and the rice ball had just enough give to make a cozy home for the luscious center. I could describe it several ways, but just go eat some of these. No, really, go now.
As a predominantly vegetarian eater, I indulge when it counts and did not object to the prosciutto being ordered. Thank god I did not object. If you are going to eat meat, it might as well be this good. Four very thinly sliced but large pieces of prosciutto rested across one of the bistro white plates 2 Amy's serves all of their food on. It was thick enough that you could not see the plate through the meat, but just barely so. A wonderful smoky saltiness complemented the almost chewy but delicate texture. Folded up in layers on top of the crusty, olive-oil brushed bread they brought, the prosciutto was a definite highlight.
I save the goat cheese and fig spread for last because I wanted to let my thoughts of it steep just a bit longer. Ahh there, we go. Have you ever tasted a combination of foods and were just so happy that someone thought they should be eaten together? That is the experience of this dish. The goat cheese came in three little cakes, each about the diameter of a Susan B. Anthony dollar. The miniscoop of thick fig jam sat off to the side.
As I cut into the goat cheese, it was clear that the texture was just right for spreading. Now I have had goat cheese that crumbles, goat cheese that is basically sharp tasting cream, and many others. Besides the yummy play of tangy and creamy, this cheese was the perfect texture for tongue and toast. It was made all the better by the slghtly sweet and very fruity jam. Ya gotta love the figs. So good. And you know the cheese could have been covered in dill or flecked with pepper or coated in toasted pecan pieces or some crap like that. The fig jam could have been cloyingly sweet or arranged in artful spirals or spikes. Nope. It was a plop of jam and three
Susan B.'s of cheese. And it rocked my world because the ingredients were of sufficient quality that they didn't need all the extras.
For the main course, we shared the Pizze di 2 Amys ($8.95). It arrived as the menu stated with a touch of a slightly sweet but still deeply flavored tomato puree, a generous but not overwhelming amount of melted fresh mozzarella, some drizzled olive oil and a bit of salt. The crust easily walked that tightrop between crackery and freshly brick-ovened yum yum. I can honestly say it is the best I have had in DC. Better cooked than Coppi's, which I have loved for years, and a touch less self-conscious and crowded than Matchbox. While I could make a meal on all the appetizers, I would indeed miss the pizza if I left it off the order.
We split two desserts, an almond cake that was good, but eclipsed by the stunning spice and liquor soaked-cherries served on the side with a mini-scoop of homemade vanilla bean ice cream. We also had the cookie sampler which came with three each of a pistachio biscotti, sugar cookies, and slightly cakey amaretti cookies. Biscotti without coffee may have been our only mistake, but it was well made. The other two were tasty and simple.
As you may be able to tell, I would suggest 2 Amy's to anyone looking for an excellent meal in DC. It's hard to find good pizza in the city. Even harder to find a place with such consistently fresh and flavorful ingredients from across the menu.
Best of all, 2 Amy's is the real deal. It lives up to the praise I've heard about it.
Incredible. Soooo good. Beautifully executed. Such a great experience.
Tuesday, January 25, 2005
Kir Royales
I have a new signature drink - Kir Royales. As anyone who went to college with me knows, I am a big lover of fruity drinks. Case in point - the fact that winer coolers were my gateway drug into alcohol. For me a Kir Royale is a wine cooler for grownups. And boy does it rock. I feel slightly low rent for giving a recipe with only two ingredients. It's so Sandra Lee-ish (who I think is the bane of my existence as both a eater and a cook). But here it is:
1 ounce of creme de cassis
1 glass of good champagne
Pour the C de C first, add the champagne until it reaches the top. Drink.
1 ounce of creme de cassis
1 glass of good champagne
Pour the C de C first, add the champagne until it reaches the top. Drink.
Thursday, January 20, 2005
Onion Dip Recipe
I love how completely low rent and high class this dish is at the same time. This is one of Rob's favorites. It begins (as so many good things do) with caramelized onions.
For the caramelized onions:
2 big or three medium onions, preferably vidalia but not necessary
2 cloves of garlic
4 tablespoons olive oil
Pinches of: paprika, cayenne pepper, red pepper flakes
2 tablespoons balsalmic vinegar
1 tablespoon brown sugar or maple syrup
1 shot of sesame oil
Uner low heat saute onions for about 10 minutes in the olive oil. Then add the other ingreidents. Saute for another 15 minutes until brown and caramelized. Stir ocassionally to avoid burning.
For the dip
Caramelized onions
1 8 oz block of cream cheese at room temperature
1/4 cup of sour cream
2 tablespoons mayonnaise
Mix all ingredients together. Eat. Ruffles potato chips work well. Sassa's soy chips also hit the spot.
For the caramelized onions:
2 big or three medium onions, preferably vidalia but not necessary
2 cloves of garlic
4 tablespoons olive oil
Pinches of: paprika, cayenne pepper, red pepper flakes
2 tablespoons balsalmic vinegar
1 tablespoon brown sugar or maple syrup
1 shot of sesame oil
Uner low heat saute onions for about 10 minutes in the olive oil. Then add the other ingreidents. Saute for another 15 minutes until brown and caramelized. Stir ocassionally to avoid burning.
For the dip
Caramelized onions
1 8 oz block of cream cheese at room temperature
1/4 cup of sour cream
2 tablespoons mayonnaise
Mix all ingredients together. Eat. Ruffles potato chips work well. Sassa's soy chips also hit the spot.
Sunday, January 16, 2005
Jerry's Seafood, or Why I Like G&M
A friend was eager to try Jerry's Seafood on Saturday for lunch so out we went. The place is almost missable as you peak into Lanham. Jerry's is on the end of a strip mall in a small grouping of several.
We received a kind greeting that was perfectly appropriate though slightly less effusive than I was lead to expect by reading some reviews.
An attractive oyster bar was spread before us, but we chose to sit and order.
The challenge for me was to see if Jerry's could live up to the value and taste of the crabcakes at G&M in Linthicum, a favorite of mine and my friends from Baltimore who profess to know crab well.
Due to some budgetary constraints (I thought about $50 for lunch for two would be best), I was unable to do a side-by-side comparison of the large crabcakes both G&M and Jerry's offer. Why? Jerry's "Crab Bomb" http://www.jerrys-seafood.com/crab-cakes/crab-bomb.cfm costs nearly $35!!!! In contrast, G&M ( http://www.gandmcrabcakes.com ) offers one for 15.50 and two for $20.50. G&M also includes "a Tossed Salad, 2 Vegetables, Bread & Butter and Coffee or Hot Tea" while Jerry's offered rolls, and a choice of two sides.
So onto the food. My dining partner and I each ordered the crabcake plate lunch ($18.95). Her choices were string beans and a tossed salad; mine, vanilla-cinnamon apple sauce and a tossed salad.
The accompanying rolls were heavenly, soft and served warm with a chilled side-bowl with pats of salted butter. These were angelic, fluffy, white rolls with just enough crisp to keep the light steam in.
The side dishes were fresh and basic. Definitely what I would expect.
And now for the crab. It was awfully small for $18.95. The taste was wonderful. Enough spice and Old Bay to season it without distracting from the texture or getting in the way of the lumps of crab. Honestly, I wish I had the cash to try the larger one. I was grateful to have filled up on bread because the crabcake, were it not worth savoring at a more measured pace, could have disappeared with 3-4 sweeps of a moderately loaded fork.
On another note, I was appreciative of the attentive though not intrusive service. The sweet tea, which is always a find, was superb.
For the price though, I just don't see going back again. I think we would have faired much better at G and M.
Note: I have not yet tried Stoney's and the other crabcake places people rave about. I'll add to this once I make it out there.
We received a kind greeting that was perfectly appropriate though slightly less effusive than I was lead to expect by reading some reviews.
An attractive oyster bar was spread before us, but we chose to sit and order.
The challenge for me was to see if Jerry's could live up to the value and taste of the crabcakes at G&M in Linthicum, a favorite of mine and my friends from Baltimore who profess to know crab well.
Due to some budgetary constraints (I thought about $50 for lunch for two would be best), I was unable to do a side-by-side comparison of the large crabcakes both G&M and Jerry's offer. Why? Jerry's "Crab Bomb" http://www.jerrys-seafood.com/crab-cakes/crab-bomb.cfm costs nearly $35!!!! In contrast, G&M ( http://www.gandmcrabcakes.com ) offers one for 15.50 and two for $20.50. G&M also includes "a Tossed Salad, 2 Vegetables, Bread & Butter and Coffee or Hot Tea" while Jerry's offered rolls, and a choice of two sides.
So onto the food. My dining partner and I each ordered the crabcake plate lunch ($18.95). Her choices were string beans and a tossed salad; mine, vanilla-cinnamon apple sauce and a tossed salad.
The accompanying rolls were heavenly, soft and served warm with a chilled side-bowl with pats of salted butter. These were angelic, fluffy, white rolls with just enough crisp to keep the light steam in.
The side dishes were fresh and basic. Definitely what I would expect.
And now for the crab. It was awfully small for $18.95. The taste was wonderful. Enough spice and Old Bay to season it without distracting from the texture or getting in the way of the lumps of crab. Honestly, I wish I had the cash to try the larger one. I was grateful to have filled up on bread because the crabcake, were it not worth savoring at a more measured pace, could have disappeared with 3-4 sweeps of a moderately loaded fork.
On another note, I was appreciative of the attentive though not intrusive service. The sweet tea, which is always a find, was superb.
For the price though, I just don't see going back again. I think we would have faired much better at G and M.
Note: I have not yet tried Stoney's and the other crabcake places people rave about. I'll add to this once I make it out there.
Thursday, January 13, 2005
The Ugly Mug
Capitol Hill
The Ugly Mug
8th St. SE
Well, let's start with the food. Holy wow, the food was incredible. I eat beef about once every few years if that, but had tasted a burger at Matchbox that was wonderful. When I heard The Ugly Mug had a former Matchbox chef, I had to try it.
I went with a group of couples, none of whom were disappointed in the food. In a nutshell:
Mini Burgers- Holy #@^$^. Incredible. Well-priced.
Some had cheese and others didn't? (why?) Delicious taste of beef and light salt and pepper. Not too greasy.
Onion straws: Nicely seasoned, greasy yet not too much.
Calamari: Seriously good for something that would be passable if only average. They serve it with banana peppers which was a surprisingly nice touch.
Crab Cakes: Not the big lumps of crab I prefer (like at G&M in Linthicum), but also not a big hunk of fried bar food. Clearly the chef took some time in figuring out the recipe, plating the dish, etc. I will go back for these.
On food alone, this place is wonderful.
The concerns: We came in before our party, no one greeted us. There was no sign saying to seat ourselves. The bartender basically ignored us. WE were standing just inside waiting.
Our party arrived. Again, 6 people standing there. No one said hello, welcome, have a seat, someone will be right with you.
The place is very strangely decorated. There's definitely room for some more tables if they would take the behemoth booths out and put smaller ones in? Not sure what it would take but all agreed the space was pretty awkward.
The server-- very kind and she was trying really hard, but it seemed very overwhelming to her. She had no idea what beers they had or did not have-- even when given broad categories. She said it was changing every day so she was not sure. The food took forever, it took a long time to get a menu, etc. The place was fairly full, but our order was also pretty simple.
I could go on -- the jukebox ate our money, music in the place kept skipping, we were served the wrong beers, etc., but it seems like they are just trying to get it together.
Honestly, I won't go back for a while. They just don;t seem ready to be open. But after it solidifies, you won;t be able to keep me out of there. Why? The food is just that good. And this neighborhood (8th St. SE) needs more quality places to dine.
Conventional wisdom on the street ( I live and work here) is that Belga Cafe faces the same struggles. Great food, a very challenging time getting service up to speed. Belga does look quite nice unlike UM which for now just looks a bit weird and like it is missing a few things.
The Ugly Mug
8th St. SE
Well, let's start with the food. Holy wow, the food was incredible. I eat beef about once every few years if that, but had tasted a burger at Matchbox that was wonderful. When I heard The Ugly Mug had a former Matchbox chef, I had to try it.
I went with a group of couples, none of whom were disappointed in the food. In a nutshell:
Mini Burgers- Holy #@^$^. Incredible. Well-priced.
Some had cheese and others didn't? (why?) Delicious taste of beef and light salt and pepper. Not too greasy.
Onion straws: Nicely seasoned, greasy yet not too much.
Calamari: Seriously good for something that would be passable if only average. They serve it with banana peppers which was a surprisingly nice touch.
Crab Cakes: Not the big lumps of crab I prefer (like at G&M in Linthicum), but also not a big hunk of fried bar food. Clearly the chef took some time in figuring out the recipe, plating the dish, etc. I will go back for these.
On food alone, this place is wonderful.
The concerns: We came in before our party, no one greeted us. There was no sign saying to seat ourselves. The bartender basically ignored us. WE were standing just inside waiting.
Our party arrived. Again, 6 people standing there. No one said hello, welcome, have a seat, someone will be right with you.
The place is very strangely decorated. There's definitely room for some more tables if they would take the behemoth booths out and put smaller ones in? Not sure what it would take but all agreed the space was pretty awkward.
The server-- very kind and she was trying really hard, but it seemed very overwhelming to her. She had no idea what beers they had or did not have-- even when given broad categories. She said it was changing every day so she was not sure. The food took forever, it took a long time to get a menu, etc. The place was fairly full, but our order was also pretty simple.
I could go on -- the jukebox ate our money, music in the place kept skipping, we were served the wrong beers, etc., but it seems like they are just trying to get it together.
Honestly, I won't go back for a while. They just don;t seem ready to be open. But after it solidifies, you won;t be able to keep me out of there. Why? The food is just that good. And this neighborhood (8th St. SE) needs more quality places to dine.
Conventional wisdom on the street ( I live and work here) is that Belga Cafe faces the same struggles. Great food, a very challenging time getting service up to speed. Belga does look quite nice unlike UM which for now just looks a bit weird and like it is missing a few things.
Saturday, January 08, 2005
Lite N Fair, Um, Yum.
O. came over and had a taste for Lite N Fair in Old Town Alexandria. We hadn't been in a while, but wow. If you have not found this place, I suggest a trip. From the outside, it's not much to look at. The inside, even less. But the food is wonderful.
I had the cajun catfish in a rich spicy buttery sauce (not sure what it is called). It came with some sesame vegetables, perfectly steamed and seasoned and a fistfull of crispy spiced potatoes. The catfish was excellent and I beleive cost $8.95. Ridiculous. I've had worse and paid much more.
T. and O. had the surf and turf with tempura shrimp and a piece of tender, flavorful steak in a piquant sauce that I, again do not know the name of. Their dishes also came with the potatoes and vegetables. Cost for surf and turf: $10.50.
Dessert: A poached pear filled with chocolate mousse, and apple strudel, and a slice of baked Alaska -- each under $4.50.
I highly recommend this place. The chef used to be the chef at the Watergate and every time we go we really enjoy our meals. And the prices? You almost want to start all over once you finish.
So how do they do it so inexpensively? When I asked by a friend last night, I described as a cut-rate Waffle House look. You cant really see in that well from the outside, it maybe seats 20?, the dishes and glassware are nothing to write home about, you order at a counter like an understaffed Denny's. All this and the food is just so damn good.
I could go back right now.
http://www.washingtonian.com/dining/Profiles/LiteFair.html
http://www.digitalcity.com/baltimore/shopping/main.adp?_diraction=detail&_dircid=102511140
I had the cajun catfish in a rich spicy buttery sauce (not sure what it is called). It came with some sesame vegetables, perfectly steamed and seasoned and a fistfull of crispy spiced potatoes. The catfish was excellent and I beleive cost $8.95. Ridiculous. I've had worse and paid much more.
T. and O. had the surf and turf with tempura shrimp and a piece of tender, flavorful steak in a piquant sauce that I, again do not know the name of. Their dishes also came with the potatoes and vegetables. Cost for surf and turf: $10.50.
Dessert: A poached pear filled with chocolate mousse, and apple strudel, and a slice of baked Alaska -- each under $4.50.
I highly recommend this place. The chef used to be the chef at the Watergate and every time we go we really enjoy our meals. And the prices? You almost want to start all over once you finish.
So how do they do it so inexpensively? When I asked by a friend last night, I described as a cut-rate Waffle House look. You cant really see in that well from the outside, it maybe seats 20?, the dishes and glassware are nothing to write home about, you order at a counter like an understaffed Denny's. All this and the food is just so damn good.
I could go back right now.
http://www.washingtonian.com/dining/Profiles/LiteFair.html
http://www.digitalcity.com/baltimore/shopping/main.adp?_diraction=detail&_dircid=102511140
Sunday, December 26, 2004
Ethel’s Sugar Cookies
¾ C Butter flavored Crisco
1 C sugar
2 eggs
1 tsp vanilla
2 ½ C flour
1 tsp baking powder
1 tsp salt
Mix well the Crisco, sugar, eggs, and flavoring. Measure flour and blend with baking powder and salt. Stir in slowly in a mixer. Chill dough at least one hour. Heat oven to 400. Roll dough 1/8 inch thick on floured board. Cut cookies with cookie cutter. Place on ungreased sheet. Bake 7-8 minutes or until light brown. Makes 4 dozen.
(I use canned creamy frosting, but I add powdered sugar to it to make it harder. Use food coloring to make different colors.)
Peanut Blossom Cookies
1 8 oz bag Hershey kisses ½ C shortening ¾ C creamy peanut butter
1/3 C sugar 1/3 C packed light brown sugar 1 egg 2 T milk
1 tsp vanilla 1 ½ C flour 1 tsp soda ½ tsp salt sugar
Heat oven to 275. Remove wrappers from kisses. Beat shortening and peanut butter in a bowl until well-blended. Add 1/3 C sugar and brown sugar. Beat until light and fluffy. Add egg, milk, and vanilla. Beat well. Stir together flour, soda, and salt. Gradually beat this into the peanut butter mixture. Shape dough into one inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes until lightly browned. Immediately press a kiss into the center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to cool. Make about 4 dozen.
Cheesecake Bars
12 oz pkg Butterscotch chips 1/3 C margarine 2 Cups Graham Cracker crumbs 1 C chopped pecans 8 oz pkg cream cheese 1 can Eagle Brand Milk
1 tsp vanilla 1 egg
Grease a 9 x 13 pan. Heat oven to 350. Melt chips in microwave for one minute. Stir. Add crumbs. (Needs to be crumbly) Press half the mixture into the pan. In a mixer, beat cream cheese till fluffy. Add milk. Add eggs, vanilla. Mix well. Pour cream cheese mixture over graham cracker mixture. Sprinkle with remaining graham cracker mixture. Bake 25-30 minutes. Cool before slicing.
Martha Washingtons
2 boxes powdered sugar
3 C pecans
1 tsp vanilla
1 C Eagle Brand Milk
1 Stick butter
Choc, bark for dipping
Cream ingredients (except nuts) Add nuts. Roll into balls. Use powdered sugar on hands. Melt chocolate bark in microwave according to pkg. Directions. Dip balls into chocolate holding by a toothpick. Lay on wax paper to dry.
Nell’s Sugar Cookies
1 C margarine 1 C. powdered sugar 1 tsp salt 2 eggs
1 tsp soda 1 C sugar 4 C flour 1 C oil 1 tsp vanilla 1 tsp cream of tartar
Cream margarine, oil, and sugar. Add other ingredients. Mix well. Chill dough at least one hour. Drop by spoonfuls and flatten with a fork. Use crisscross pattern. Sprinkle with colored sugars. Bake at 350 for 10-12 minutes
Rum Balls
½ pound vanilla wafers 1 C powdered sugar 2 T cocoa 1 C chopped pecans
½ C syrup ¼ C rum Pecan halves or quarters
Crush wafers very fine. Mix with sugar and cocoa. Add nuts, syrup and rum. Stir until well-blended and stiff. Shape into one inch balls. Let stand one hour. Roll in powdered sugar and stick a nut on each. Store in a tight container for three days before serving them.
Peanut Butter Sandwiches
1 ½ C Flour
¾ tsp baking soda
¼ tsp salt
¼ tsp almond extract1/2 C butter softened
½ C creamy peanut butter room temp.
1 C sugar
1 large egg
P Butter Filling
¾ C p butter
¼ C pwd sugar
1 C choc chips
4 tsp veg oil
Heat oven to 350. In med bowl mix flour, soda, and salt. In large bowl beat p butter, sugar, and egg till smooth. On low, beat in flour mixture. For each cookie, roll 1 rounded tsp of dough into one inch ball. Place 2 inches apart on ungreased cookie sheet.
Bake for 10 minutes until puffed. Let stand two minutes on sheet. Remove to rack to cool.
Filling – In bowl, mix p butter and sugar. Spread flat side of half the cookies with 1 tsp filling. Top with remaining cookies. Refrigerate until firm, 30 minutes.
In small bowl, microwave chips and oil one minute. Stir until melted. Dip cookies halfway into chocolate. Let excess drain off. Place on waxed paper sheets. Drizzle with remaining chocolate. Refrigerate to set.
The Ultimate Chocolate Chip Cookie
¾ C. Butter Flavor Crisco
1 ¼ C firmly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C flour
1 tsp salt
¾ tsp baking soda
1 C. choc. Chips
1 C/ pecan pieces
Heat oven to 375. Cream Crisco, sugar, milk, and vanilla. Blend in egg. Combine flour, salt, and soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop about 2 rounded T full of dough, 3 inches apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3 inch cookies.
Chocolate Bliss Cookies
1 pkg. (8 squares) Bakers Semi-Sweet Baking Chocolate
¾ C firmly packed brown sugar
½ stick butter or margarine, softened
2 eggs
1 tsp. Vanilla
½ C flour
¼ tsp. Baking powder
1 pkg. (8 squares) Semi Sweet baking Choc or 1 ½ C. Semi-Sweet Choc. Chunks
2 C. pecans or walnuts Chopped
Microwave choc. Squares in large bowl on High for 2 minutes. Stir until choc. is melted and smooth. Stir in sugar, butter, eggs, and vanilla with wooden spoon. Stir in flour and baking powder. Stir in chopped choc. and nuts. Drop by ¼ C fulls onto ungreased cookie sheet, Bake @ 350 for 13 – 14 minutes or until cookies are puffed and feel soft to touch. Cool one minute and then remove from cookie sheet. Move to wire rack. Makes about 18 large cookies.
Pistachio Cake
1 pgs. Pistachio pudding ½ tsp almond 1 ¼ C water green food coloring 1 yellow cake mix 4 eggs ¼ C oil
Combine all ingredients. Blend. Beat at medium speed for two minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-55 minutes. Cool on rack. Dust with powder sugar.
Crepe Batter
4 eggs
¼ tsp salt
2 C flour
2¼ C milk
¼ C butter, melted
In medium bowl, combine eggs and salt. Gradually add flour alternately with milk. Continue beating with a mixer until smooth. Beat in melted butter. Refrigerate at least one hour. Cook on upside down griddle until crepes are lightly browned. Can stack crepes on a dinner plate and refrigerate.
GARLIC GRITS
1 cup uncooked grits
1 6oz roll garlic cheese cubed
1 stick margarine
2 eggs beaten
¾ cup milk
¼ tsp white pepper
¾ cup cheddar cheese grated
Cook grits as directed on pkg in 3qt pan.
While still hot, add garlic cheese and margarine. Stir well. Let cool slightly and add eggs, milk, and pepper.
Poor into 8x8 inch pan. Bake @ 325 F for 35min. Top with grated cheese and return to oven for 20 more min.
TA DA!
¾ C Butter flavored Crisco
1 C sugar
2 eggs
1 tsp vanilla
2 ½ C flour
1 tsp baking powder
1 tsp salt
Mix well the Crisco, sugar, eggs, and flavoring. Measure flour and blend with baking powder and salt. Stir in slowly in a mixer. Chill dough at least one hour. Heat oven to 400. Roll dough 1/8 inch thick on floured board. Cut cookies with cookie cutter. Place on ungreased sheet. Bake 7-8 minutes or until light brown. Makes 4 dozen.
(I use canned creamy frosting, but I add powdered sugar to it to make it harder. Use food coloring to make different colors.)
Peanut Blossom Cookies
1 8 oz bag Hershey kisses ½ C shortening ¾ C creamy peanut butter
1/3 C sugar 1/3 C packed light brown sugar 1 egg 2 T milk
1 tsp vanilla 1 ½ C flour 1 tsp soda ½ tsp salt sugar
Heat oven to 275. Remove wrappers from kisses. Beat shortening and peanut butter in a bowl until well-blended. Add 1/3 C sugar and brown sugar. Beat until light and fluffy. Add egg, milk, and vanilla. Beat well. Stir together flour, soda, and salt. Gradually beat this into the peanut butter mixture. Shape dough into one inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes until lightly browned. Immediately press a kiss into the center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to cool. Make about 4 dozen.
Cheesecake Bars
12 oz pkg Butterscotch chips 1/3 C margarine 2 Cups Graham Cracker crumbs 1 C chopped pecans 8 oz pkg cream cheese 1 can Eagle Brand Milk
1 tsp vanilla 1 egg
Grease a 9 x 13 pan. Heat oven to 350. Melt chips in microwave for one minute. Stir. Add crumbs. (Needs to be crumbly) Press half the mixture into the pan. In a mixer, beat cream cheese till fluffy. Add milk. Add eggs, vanilla. Mix well. Pour cream cheese mixture over graham cracker mixture. Sprinkle with remaining graham cracker mixture. Bake 25-30 minutes. Cool before slicing.
Martha Washingtons
2 boxes powdered sugar
3 C pecans
1 tsp vanilla
1 C Eagle Brand Milk
1 Stick butter
Choc, bark for dipping
Cream ingredients (except nuts) Add nuts. Roll into balls. Use powdered sugar on hands. Melt chocolate bark in microwave according to pkg. Directions. Dip balls into chocolate holding by a toothpick. Lay on wax paper to dry.
Nell’s Sugar Cookies
1 C margarine 1 C. powdered sugar 1 tsp salt 2 eggs
1 tsp soda 1 C sugar 4 C flour 1 C oil 1 tsp vanilla 1 tsp cream of tartar
Cream margarine, oil, and sugar. Add other ingredients. Mix well. Chill dough at least one hour. Drop by spoonfuls and flatten with a fork. Use crisscross pattern. Sprinkle with colored sugars. Bake at 350 for 10-12 minutes
Rum Balls
½ pound vanilla wafers 1 C powdered sugar 2 T cocoa 1 C chopped pecans
½ C syrup ¼ C rum Pecan halves or quarters
Crush wafers very fine. Mix with sugar and cocoa. Add nuts, syrup and rum. Stir until well-blended and stiff. Shape into one inch balls. Let stand one hour. Roll in powdered sugar and stick a nut on each. Store in a tight container for three days before serving them.
Peanut Butter Sandwiches
1 ½ C Flour
¾ tsp baking soda
¼ tsp salt
¼ tsp almond extract1/2 C butter softened
½ C creamy peanut butter room temp.
1 C sugar
1 large egg
P Butter Filling
¾ C p butter
¼ C pwd sugar
1 C choc chips
4 tsp veg oil
Heat oven to 350. In med bowl mix flour, soda, and salt. In large bowl beat p butter, sugar, and egg till smooth. On low, beat in flour mixture. For each cookie, roll 1 rounded tsp of dough into one inch ball. Place 2 inches apart on ungreased cookie sheet.
Bake for 10 minutes until puffed. Let stand two minutes on sheet. Remove to rack to cool.
Filling – In bowl, mix p butter and sugar. Spread flat side of half the cookies with 1 tsp filling. Top with remaining cookies. Refrigerate until firm, 30 minutes.
In small bowl, microwave chips and oil one minute. Stir until melted. Dip cookies halfway into chocolate. Let excess drain off. Place on waxed paper sheets. Drizzle with remaining chocolate. Refrigerate to set.
The Ultimate Chocolate Chip Cookie
¾ C. Butter Flavor Crisco
1 ¼ C firmly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C flour
1 tsp salt
¾ tsp baking soda
1 C. choc. Chips
1 C/ pecan pieces
Heat oven to 375. Cream Crisco, sugar, milk, and vanilla. Blend in egg. Combine flour, salt, and soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop about 2 rounded T full of dough, 3 inches apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3 inch cookies.
Chocolate Bliss Cookies
1 pkg. (8 squares) Bakers Semi-Sweet Baking Chocolate
¾ C firmly packed brown sugar
½ stick butter or margarine, softened
2 eggs
1 tsp. Vanilla
½ C flour
¼ tsp. Baking powder
1 pkg. (8 squares) Semi Sweet baking Choc or 1 ½ C. Semi-Sweet Choc. Chunks
2 C. pecans or walnuts Chopped
Microwave choc. Squares in large bowl on High for 2 minutes. Stir until choc. is melted and smooth. Stir in sugar, butter, eggs, and vanilla with wooden spoon. Stir in flour and baking powder. Stir in chopped choc. and nuts. Drop by ¼ C fulls onto ungreased cookie sheet, Bake @ 350 for 13 – 14 minutes or until cookies are puffed and feel soft to touch. Cool one minute and then remove from cookie sheet. Move to wire rack. Makes about 18 large cookies.
Pistachio Cake
1 pgs. Pistachio pudding ½ tsp almond 1 ¼ C water green food coloring 1 yellow cake mix 4 eggs ¼ C oil
Combine all ingredients. Blend. Beat at medium speed for two minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-55 minutes. Cool on rack. Dust with powder sugar.
Crepe Batter
4 eggs
¼ tsp salt
2 C flour
2¼ C milk
¼ C butter, melted
In medium bowl, combine eggs and salt. Gradually add flour alternately with milk. Continue beating with a mixer until smooth. Beat in melted butter. Refrigerate at least one hour. Cook on upside down griddle until crepes are lightly browned. Can stack crepes on a dinner plate and refrigerate.
GARLIC GRITS
1 cup uncooked grits
1 6oz roll garlic cheese cubed
1 stick margarine
2 eggs beaten
¾ cup milk
¼ tsp white pepper
¾ cup cheddar cheese grated
Cook grits as directed on pkg in 3qt pan.
While still hot, add garlic cheese and margarine. Stir well. Let cool slightly and add eggs, milk, and pepper.
Poor into 8x8 inch pan. Bake @ 325 F for 35min. Top with grated cheese and return to oven for 20 more min.
TA DA!
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