tag:blogger.com,1999:blog-81371288345757400602024-03-19T12:41:44.300-07:00Eat What's On Your PlateA blog written by a foodie in the DC area that reviews recipes, restaurants, food trucks and other food topics. A humorous slant on a serious topic - to EAT WHAT'S ON YOUR PLATE.Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-8137128834575740060.post-11548375973991654352015-05-13T09:18:00.001-07:002015-05-13T10:02:43.708-07:00Highline RxR<div class="separator" style="clear: both; text-align: center;">
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<u>Fun Fact</u>: Crystal City's food and bar scene is extremely disappointing. Filled with chain restaurants (read: Chili's and others), and monstrous concrete buildings there is nothing unique or community-oriented about this section of Arlington. I know there is a Business Development initiative designed to try to work on this challenge, but honestly the place is set up for tourists.<br />
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However, noticeable changes are underway, starting with a new restaurant in town -- <strong>Highline R&R</strong>. <br />
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Simple and industrial, with a focus on a good beer selection, this restaurant is everything that I love in a bar. Casual and comfortable (sneakers allowed), open air (HUGE windows) and eclectic (potted herbs on the bar tables lining the windows).<br />
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The food is okay, but I think with some attention, they could do much more. The wings and kettle cooked chips were good, but nothing to write home about. They need a little flair to make them stand out and complement the beer menu.<br />
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The disappointment was the bacon nuts. They had SO MUCH potential. And then, they under-delivered. Way too savory and no balance with a spice or a sweet flavor. REVISE. <br />
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Despite the missteps with the food, I still love this place given the beer menu and atmosphere. It is a welcome change to a stale Crystal City and, with some fine tuning with the menu, could truly be great.<br />
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<a href="http://www.urbanspoon.com/r/7/1935347/restaurant/DC/Crystal-City-Pentagon-City/Highline-RxR-Arlington"><img alt="Highline RxR on Urbanspoon" src="http://www.urbanspoon.com/b/link/1935347/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-47334010345740395242015-02-01T15:09:00.001-08:002015-02-01T15:09:44.524-08:00Spiced Nuts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">In the spirit of the Super Bowl (which this year, I have no interest in as I dislike both teams...), here is a super tasty appetizer recipe for spiced nuts. A little bit sweet and a little bit spicy, these are great to pair with cheese and wine. In fact, if I start snacking on them, I feel COMPELLED to pour a glass of wine. True story.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">They are easy to make and are ready in 15 minutes TOTAL so everyone wins (just in time to pour another glass of wine).</span><br />
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<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">1 cup pecans</span><br />
<span style="font-family: Georgia;">1 cup almonds</span><br />
<span style="font-family: Georgia;">1 cup walnuts</span><br />
<span style="font-family: Georgia;">1/2 cup pistachios (without the shells) (or cashews)</span><br />
<span style="font-family: Georgia;">1 teaspoon of coarse salt</span><br />
<span style="font-family: Georgia;">1/2 teaspoon of ground pepper</span><br />
<span style="font-family: Georgia;">1/2 teaspoon of cumin</span><br />
<span style="font-family: Georgia;">1/4 teaspoon of cayenne pepper</span><br />
<span style="font-family: Georgia;">1 tablespoon of butter</span><br />
<span style="font-family: Georgia;">1/4 cup of water</span><br />
<span style="font-family: Georgia;">1/2 cup of brown sugar</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation </u></strong></span><br />
<span style="font-family: Georgia;">1. Preheat oven to 350 degrees. Put all the nuts in a bowl. Add salt, pepper, cumin and cayenne pepper. Stir until blended.</span><br />
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<span style="font-family: Georgia;">2. In a small pot, combine butter, water and brown sugar. Heat until butter melts and sugar dissolves. Pour sauce over nuts. Stir until all the nuts are coated with sauce.</span><br />
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<span style="font-family: Georgia;">3. Spread nuts on a deep baking tray, lined with foil and coated with cooking spray. Cook in oven for 15 minutes until roasted.</span><br />
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<span style="font-family: Georgia;">4. Remove from oven and cool. </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Break apart nuts and keep in a zip lock bag to have on hand when need to serve with wine!</span><br />
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<span style="font-family: Georgia;"></span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com2tag:blogger.com,1999:blog-8137128834575740060.post-43875069289437385612015-01-29T08:57:00.000-08:002015-01-29T08:57:36.237-08:00Spicy Soba Noodles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Easy weeknight dinners that can double as lunch are a great time saver. The trick is to find something that actually tastes good the next day, and that can be a real challenge. Most food looses its luster by day two. But this spicy soba noodle salad breaks the mold. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Fresh and feisty, by day two the seasonings in the sauce taste even better. And, the ingredients hold their "snap" so there is no love lost overnight. Admittedly, this is a bit spicy so if you want to tone down, cut the jalapeno in half. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">2 peppers, sliced thin</span><br />
<span style="font-family: Georgia;">3 green onions, sliced into rounds</span><br />
<span style="font-family: Georgia;">1/4 head of cabbage</span><br />
<span style="font-family: Georgia;">1/2 pound of cooked chicken, shredded</span><br />
<span style="font-family: Georgia;">1/4 cup of cilantro</span><br />
<span style="font-family: Georgia;">1 wrapping of soba noodles (in the package there are three separate groups, use one! about 258 grams)</span><br />
<span style="font-family: Georgia;">5 tablespoons of peanut butter</span><br />
<span style="font-family: Georgia;">5 tablespoons of water</span><br />
<span style="font-family: Georgia;">5 tablespoons of soy sauce</span><br />
<span style="font-family: Georgia;">2 tablespoons of honey</span><br />
<span style="font-family: Georgia;">2 tablespoons of sesame oil</span><br />
<span style="font-family: Georgia;">1 tablespoon of rice vinegar </span><br />
<span style="font-family: Georgia;">2 cloves of garlic</span><br />
<span style="font-family: Georgia;">1 teaspoon of ginger</span><br />
<span style="font-family: Georgia;">1/2 a jalapeno (with seeds)</span><br />
<span style="font-family: Georgia;">1/4 cup of peanuts</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Slice all the vegetables - peppers, onions, cilantro and cabbage. Shred chicken.</span><br />
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<span style="font-family: Georgia;">2. Cook soba noodles according to directions. Drain and cool.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Combine peanut butter through jalapeno in a blender to combine. After well blended, add peanuts and quickly pulse for a chunky-like texture.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. In a large bowl, combine veggies and noodles. Add in sauce to coat. Serve immediately or refrigerate for a salad later!</span><br />
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Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-89569276368561007222015-01-18T09:04:00.001-08:002015-01-18T09:04:41.958-08:00Spiced Butternut Squash Gratin<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Winter vegetables are the best - and when they are roasted, it really brings out their flavor. Roasted pumpkin, butternut squash, turnips, spaghetti squash, it's hard to decide where to start. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Here's a delicious recipe for roasted butternut squash with a hint of spice, balanced with leeks and goat cheese in a rich gratin. This is perfect for a main dish if you are vegetarian (with a crunchy side salad), or a clever new side dish for Sunday supper (give your green beans a break!). </span><br />
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<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">1 butternut squash (about 3 lbs)</span><br />
<span style="font-family: Georgia;">2 tablespoons of olive oil</span><br />
<span style="font-family: Georgia;">salt and pepper</span><br />
<span style="font-family: Georgia;">1.5 teaspoons of cumin</span><br />
<span style="font-family: Georgia;">1 teaspoon of ground coriander</span><br />
<span style="font-family: Georgia;">1/4 teaspoon of cayenne pepper</span><br />
<span style="font-family: Georgia;">2 leeks</span><br />
<span style="font-family: Georgia;">2 tablespoons of butter</span><br />
<span style="font-family: Georgia;">1/4 cup of hazelnuts</span><br />
<span style="font-family: Georgia;">6 oz of goat cheese</span><br />
<span style="font-family: Georgia;">1 1/4 cup of heavy whipping cream</span><br />
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<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Peel, seed and dice the butternut squash into cubes. Heat the oven to 375.</span><br />
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<span style="font-family: Georgia;">2.</span><span style="font-family: Georgia, "Times New Roman", serif;"> Put the butternut squash in a large bowl. Combine with olive oil, salt, pepper, cumin, cayenne pepper and coriander. Mix until the squash is covered with the spices and oil. </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Spread butternut squash cubes on a foil covered tray and roast in the oven for 40 - 45 minutes until fork tender.</span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. While the squash is cooking, slice the leeks (white and light green parts). </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. In a sauté pan, heat butter over medium heat, add the leeks and sauté for 10 minutes.</span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Grease a baking dish with butter. Put the leeks on the bottom of the dish, and add roasted butternut squash. Slice rounds of goat cheese and scatter in the dish. Sprinkle with chopped hazelnuts. Pour the heavy cream over top. Place back in oven (still at 375). </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Cook until bubbly and cheese is melting, for about 45 minutes. Serve immediately!</span><br />
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<span style="font-family: Georgia;"></span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-58790466323458304802015-01-01T15:24:00.000-08:002015-01-01T15:24:50.244-08:00Who Needs Winter When We've Got... CEVICHE!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Well, it's been a long time friends. I admittedly disappeared off the face of the blogger earth but I have returned. I know you were worried, but fear not! I have some great new recipes for 2015 and some fun ideas to connect people and food together. But I'll save all that for a later time. Now to the important stuff. CEVICHE. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It may be winter, but a nice dish of ceviche is fresh and crisp dish to brighten your dreary day. And, it's healthy with all kinds of good protein and vegetables. What's that? You're on a juice cleanse? Oh, well throw this baby in the blender and add some kale then (maybe not, your choice really). So it might not be juice but it's still tasty and healthy. Cheers to a New Year!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound of scallops</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 limes</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 yellow pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tomatoes</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 green onions</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 stalks of celery</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1.5 tbl of olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp of ground pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 jalapeno</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup of cilantro</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 avocado</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Cut scallops in quarters and place in a bowl. Squeeze in juice from all 8 limes until scallops are submerged in the juice. Let sit in refrigerator overnight until they are "cooked" and no longer opaque. </span><br />
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<a href="http://3.bp.blogspot.com/-GQwosE7alfc/VKXVPZJWugI/AAAAAAAAF4I/Atl8kWRxYJU/s1600/DSC_0643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GQwosE7alfc/VKXVPZJWugI/AAAAAAAAF4I/Atl8kWRxYJU/s1600/DSC_0643.JPG" height="212" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Dice tomatoes, yellow pepper, green onions, celery and cilantro. </span><br />
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<a href="http://4.bp.blogspot.com/-NuR3z-i3k4w/VKXVRt548rI/AAAAAAAAF4g/6TFmQYRCwJw/s1600/DSC_0646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NuR3z-i3k4w/VKXVRt548rI/AAAAAAAAF4g/6TFmQYRCwJw/s1600/DSC_0646.JPG" height="115" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Drain half the lime juice from the scallops and add the vegetables. Stir and then add diced jalapeno, pepper and oil. Set back in the refrigerator to chill and allow flavors to blend for 6 - 8 hours.</span><br />
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<a href="http://2.bp.blogspot.com/-1VIUiv5LFhc/VKXVS6og_fI/AAAAAAAAF4w/_E0iZADvIKQ/s1600/DSC_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1VIUiv5LFhc/VKXVS6og_fI/AAAAAAAAF4w/_E0iZADvIKQ/s1600/DSC_0648.JPG" height="248" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Serve in a small dish with sliced avocados. Enjoy!</span><br />
<br />
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Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-45160480198362323352014-08-10T09:32:00.001-07:002014-08-10T09:32:25.576-07:00Pasta Carbonara<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-u6_EaXXBV-A/U-eavGBnMjI/AAAAAAAAF1w/EZlrqZ_a6WI/s1600/DSC_0518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-u6_EaXXBV-A/U-eavGBnMjI/AAAAAAAAF1w/EZlrqZ_a6WI/s1600/DSC_0518.JPG" height="230" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I love Sunday night dinner. There is something comforting and simple about sitting around with family on a relaxing evening to signal the end to a fun weekend and the start of a new week. My go to dish on Sunday nights is roasted chicken, but I do mix it up with other seasonal dishes for some variety -- like pasta carbonara. Bacon and pasta with a rich sauce, what's not to love (push those ideas of calories out of your head <em>right this minute</em>, they are distracting!).</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Here is the recipe - I've added some of my favorite ingredients like tomatoes and wine to balance out the richness of the dish. Enjoy with some bread and wine!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">4-6 slices of thick bacon</span><br />
<span style="font-family: Georgia;">1 lb of pasta </span><br />
<span style="font-family: Georgia;">1 onion, chopped</span><br />
<span style="font-family: Georgia;">1 clove of garlic, diced</span><br />
<span style="font-family: Georgia;">1 cup of sliced cherry tomatoes</span><br />
<span style="font-family: Georgia;">1/4 cup of dry white wine</span><br />
<span style="font-family: Georgia;">4 eggs</span><br />
<span style="font-family: Georgia;">1/2 cup of grated parmesan cheese</span><br />
<span style="font-family: Georgia;">2 tablespoons of fresh Italian parsley, chopped</span><br />
<span style="font-family: Georgia;">2 tablespoons of shredded parmesan cheese</span><br />
<span style="font-family: Georgia;">salt and pepper</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Cook pasta until al dente. I highly suggest using fresh pasta if can get your hands on it. It makes the world of difference.</span><br />
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<a href="http://1.bp.blogspot.com/-4Dd6KNXfnqA/U-eaoC9SikI/AAAAAAAAF04/VtnL-sG9nMc/s1600/DSC_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4Dd6KNXfnqA/U-eaoC9SikI/AAAAAAAAF04/VtnL-sG9nMc/s1600/DSC_0509.JPG" height="285" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Coarsely chop bacon and cook in a skillet over medium high heat until slightly crisp. Remove with a slotted spoon. </span><br />
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<a href="http://2.bp.blogspot.com/-X1lXxOI8emM/U-ear1LkbaI/AAAAAAAAF1Q/BBfsFm_PlZQ/s1600/DSC_0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-X1lXxOI8emM/U-ear1LkbaI/AAAAAAAAF1Q/BBfsFm_PlZQ/s1600/DSC_0512.JPG" height="260" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Pour off all but 1 tablespoon of the bacon fat and add chopped onions to the skillet. Cook until tender (6-8 minutes). Add garlic and cook for another minute until tender. Add tomatoes and wine, cook for two more minutes.</span><br />
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<a href="http://2.bp.blogspot.com/-TV1xJFRDmzs/U-eask7qKgI/AAAAAAAAF1Y/YT39wK34W9I/s1600/DSC_0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TV1xJFRDmzs/U-eask7qKgI/AAAAAAAAF1Y/YT39wK34W9I/s1600/DSC_0514.JPG" height="235" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Meanwhile, whisk eggs and 1/2 cup of parmesan cheese in a bowl.</span><br />
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<a href="http://2.bp.blogspot.com/-y-zYJstZKA4/U-eaqpScREI/AAAAAAAAF1I/fMDQZI3QR7E/s1600/DSC_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y-zYJstZKA4/U-eaqpScREI/AAAAAAAAF1I/fMDQZI3QR7E/s1600/DSC_0511.JPG" height="216" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. While the pasta is <u>still warm</u>, add the egg and cheese mixture to the pasta. </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Then add the bacon and tomato and onion mixture to the pasta. Season with salt and pepper.</span><br />
<span style="font-family: Georgia;"><br />7. Spoon pasta into shallow bowls, sprinkle with shredded parmesan cheese and parsley. Serve immediately.</span><br />
<span style="font-family: Georgia;"></span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-66404400659398128992014-07-26T12:29:00.001-07:002014-07-26T12:29:43.620-07:00Tales from the Inside<span style="font-family: Georgia, "Times New Roman", serif;">Perrr....fect. I snagged the computer while Mommy is making dinner/folding clothes/cleaning and Daddy is looking at his awesome phone. Daddy is so lucky and cool. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Anyway, while I have some alone time here with you, I wanted to share a little secret. Come closer. Closer... okay. <strong>Listen</strong>.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">This food blogging thing is a sham. </span><br />
<span style="font-family: Georgia;">Seriously. She makes all that good food, posts pictures up on the internet/face page or whatever, and eats it with Daddy. Everyone oohss and awwws (<em>looks so tasty!</em>) but this is what WE, her own children, get. </span><br />
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<a href="http://2.bp.blogspot.com/-yXSDZV6oCfs/U9P96Hg1eYI/AAAAAAAAF0k/UvYTIqiWN8s/s1600/IMAG0806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yXSDZV6oCfs/U9P96Hg1eYI/AAAAAAAAF0k/UvYTIqiWN8s/s1600/IMAG0806.jpg" height="270" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Yup. Your eyes aren't playing tricks on you. Chicken nuggets and broccoli. And no, there is no fancy sauce on the broccoli (cheese might be good for a change) and the nuggets are NOT made-from-scratch. </span><span style="font-family: Georgia;">This is what really happens inside a food bloggers home for dinner. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I took a picture for proof, while Mommy smiled, quietly getting excited about my future potential as a food blogger or even, a chef. Ha! I fooled her, it's all part of a larger plan to build the case about the poor quality of service here at <em>home</em>. I'm starting with nutrition.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">So there it is, the TRUTH from the inside. Don't worry, I'll survive here. I score good over at grandmom's and generally, sneak this terrible excuse for food to the four-legged fur ball. He owes me something good one day, like tunneling me out of here so I can escape and get some real food. Like delicious McDonalds.</span><br />
<span style="font-family: Georgia;"></span><br />
Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-73793719578743077262014-05-18T06:34:00.001-07:002014-05-18T07:03:08.164-07:00The Wine House<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZnZo71D9gjY/U3ixrPTZ3FI/AAAAAAAAFzA/rcKRcFp9QUc/s1600/IMAG0803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZnZo71D9gjY/U3ixrPTZ3FI/AAAAAAAAFzA/rcKRcFp9QUc/s1600/IMAG0803.jpg" height="320" width="218" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Every once in a while on a weekend, I am just not up for making the trek up to DC for dinner (and as it turns out, my husband is <u>never</u> up for that trip). So it's good to have a few options closer by that aren't a chain restaurants plagued by mediocre food and loud, noisy tables.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">The Wine House is now one of those local restaurant spots that I would definitely frequent again. The wine selection is fantastic, the menu options are good (think standard dinner options like steak, crab cakes, lamb with a few twists such as eggplant risotto and paella), and the atmosphere is relaxing and quaint.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">We visited on a Saturday night and the dining room was full. We selected a wine from the racks around the room (added plus for fun wine experience) and started with the cheese and charcuterie plate. I selected the F-Bomb wine, a small batch red wine blend (which admittedly, I selected based on name alone) and it was nice bodied wine with dinner.</span><br />
<span style="font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-y8Lpj_xt4PE/U3ixw6LLO-I/AAAAAAAAFzI/I9xPp4URSA8/s1600/IMAG0804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-y8Lpj_xt4PE/U3ixw6LLO-I/AAAAAAAAFzI/I9xPp4URSA8/s1600/IMAG0804.jpg" height="320" width="314" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">For dinner, I opted for the paella which was a special for the evening. It was rich and full of fish, chorizo and tomatoes. It was tasty, but a little lighter than I'm used to in a paella dish.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Dessert is a must - we had the white chocolate and sun dried cherry bread budding. It was doughy, sweet and delicious. The service was friendly and attentive, with some hiccups when the restaurant filled up but overall, well done.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">It was a fantastic evening at The Wine House - solid food, and great wine without the hassle of going downtown to a crowded wine bar.</span><br />
<span style="font-family: Georgia;"> </span>
<a href="http://www.urbanspoon.com/r/7/1436765/restaurant/DC/The-Wine-House-Fairfax"><img alt="The Wine House on Urbanspoon" src="http://www.urbanspoon.com/b/link/1436765/minilink.gif" style="border:none;width:130px;height:36px" /></a>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-63965570541268686772014-05-17T12:40:00.001-07:002014-05-17T12:40:37.445-07:00Artichoke Au Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8ZI9DNCPB7M/U3exxcph2pI/AAAAAAAAFyg/ir6VI6f3JKg/s1600/DSC_0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8ZI9DNCPB7M/U3exxcph2pI/AAAAAAAAFyg/ir6VI6f3JKg/s1600/DSC_0399.JPG" height="212" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I don't know what it is, but I find the older I have gotten, the more and more I love me some veggies. I'm thinking it's because I generally don't use the kind that come in canned form anymore... but I can't be sure. Regardless, I definitely taken to using vegetables in a main dish because sometimes, they can be better than meat (gasp! did I just say that aloud!?!).</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Here's a great recipe for artichoke au gratin that you can serve as a side dish with ham or fish, or serve as a main dish with some bread and a bean salad. (the recipe is based off of the cookbook <em>Plenty</em>)</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">3 8oz bags of frozen artichoke hearts</span><br />
<span style="font-family: Georgia;">2 yellow onions</span><br />
<span style="font-family: Georgia;">1/4 cup of olive oil</span><br />
<span style="font-family: Georgia;">1 tsp of dried thyme</span><br />
<span style="font-family: Georgia;">6 tbsp. of fresh parsley</span><br />
<span style="font-family: Georgia;">4 tbsp. of butter</span><br />
<span style="font-family: Georgia;">1/3 cup of flour</span><br />
<span style="font-family: Georgia;">1 cup of water</span><br />
<span style="font-family: Georgia;">1 cup of milk</span><br />
<span style="font-family: Georgia;">1 cup of ricotta cheese</span><br />
<span style="font-family: Georgia;">1/4 cup of parmesan cheese</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Thinly slice the onions with a mandolin (or very thinly with a knife). Preheat the oven to 375 degrees. Boil a pot of water over high heat. Add the frozen artichokes and simmer for about three minutes. Drain artichokes.</span><br />
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<a href="http://3.bp.blogspot.com/-gTYcy4oJCzo/U3exJk7uiZI/AAAAAAAAFxg/3p_23xVKHj4/s1600/DSC_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gTYcy4oJCzo/U3exJk7uiZI/AAAAAAAAFxg/3p_23xVKHj4/s1600/DSC_0385.JPG" height="252" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. In a large skillet over medium heat, add the olive oil and onions, sprinkling with salt and pepper. Sauté onions 6-8 minutes until tender. Add the thyme and parsley, cook with onions for 1-2 minutes until fragrant. </span><br />
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<a href="http://3.bp.blogspot.com/--wxbyyKborA/U3exVft0oQI/AAAAAAAAFxw/VfeNH9sLoU8/s1600/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--wxbyyKborA/U3exVft0oQI/AAAAAAAAFxw/VfeNH9sLoU8/s1600/DSC_0389.JPG" height="200" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Add the artichokes to the onion mixture and cook for one minute. Remove from heat and set aside.</span><br />
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<a href="http://3.bp.blogspot.com/-df_aJd7o6XM/U3exYn4mSVI/AAAAAAAAFx4/1dPQslNb6y4/s1600/DSC_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-df_aJd7o6XM/U3exYn4mSVI/AAAAAAAAFx4/1dPQslNb6y4/s1600/DSC_0390.JPG" height="238" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth paste and cook for about 2 minutes, whisking to not brown. Mix the water and milk together and slowly whisk into the flour paste 1/4 of a cup at a time. Continue to whisk on low heat for about 8-10 minutes until thick and creamy.</span><br />
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<a href="http://4.bp.blogspot.com/-B2_gnaq3wao/U3exeAZtn5I/AAAAAAAAFyA/-jyrMP0GLKQ/s1600/DSC_0391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-B2_gnaq3wao/U3exeAZtn5I/AAAAAAAAFyA/-jyrMP0GLKQ/s1600/DSC_0391.JPG" height="275" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Add the sauce to the artichoke mixture. Butter a large casserole dish and add the artichoke mixture.</span><br />
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<a href="http://1.bp.blogspot.com/-SgZshZn0f8k/U3exiDUCu4I/AAAAAAAAFyI/E0qrIOW6Zro/s1600/DSC_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SgZshZn0f8k/U3exiDUCu4I/AAAAAAAAFyI/E0qrIOW6Zro/s1600/DSC_0392.JPG" height="207" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Sprinkle the dish with parmesan cheese and drop in large spoonfuls of the ricotta in the artichoke mix around the dish. Cover with foil.</span><br />
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<a href="http://4.bp.blogspot.com/-F4mNXOjNEIs/U3exrqxkltI/AAAAAAAAFyY/q5tcBtcZ3hA/s1600/DSC_0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-F4mNXOjNEIs/U3exrqxkltI/AAAAAAAAFyY/q5tcBtcZ3hA/s1600/DSC_0396.JPG" height="184" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Bake in the oven covered with foil for 30 minutes. Remove the foil, increase oven temperature to 400 degrees and cook for 15 minutes until the cheese is bubbly and golden. Serve immediately.</span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-90083157196132648622014-03-30T11:26:00.002-07:002014-03-30T11:26:55.098-07:00Breakfast Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-No0JMCtrY_M/Uzhak6gNmgI/AAAAAAAAFtY/JJaMQB3rlT8/s1600/DSC_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-No0JMCtrY_M/Uzhak6gNmgI/AAAAAAAAFtY/JJaMQB3rlT8/s1600/DSC_0335.JPG" height="272" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Whew, things got a little crazy there for a few hot minutes (or all of March), but I am back after a hiatus. I wish I had a cool story to share about my adventures from when I disappeared or something close to an excuse, but I have neither. Just pure laziness combined with a busy schedule. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Regardless of my whereabouts, I am back!! I know, you missed me tremendously and just so you know, I missed you too. (and I think my Twitter account missed me most of all)</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">So, to celebrate we toast with champagne and breakfast scones. A light brunch treat, scones are great with jelly and perfect with morning mimosas. Also, an breakfast idea you can make the night before to serve during an Easter egg hunt. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">2 cups of flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup of sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoons of baking powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon of baking soda</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon of salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 stick of butter, cut into pieces (4 oz)</span><br />
<span style="font-family: Georgia;">1/4 cup of dried fruit (cranberries, blueberries)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2/3 cup of buttermilk, plus more if needed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg mixed with 1 tablespoons of milk</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sugar in the Raw for sprinkling</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in a food processor and pulse until mixed. Add the pieces butter and pulse again until well blended.</span><br />
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<a href="http://2.bp.blogspot.com/-na-JuBiRDLM/UzhacutdZCI/AAAAAAAAFsY/tVE9-X0zyds/s1600/DSC_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-na-JuBiRDLM/UzhacutdZCI/AAAAAAAAFsY/tVE9-X0zyds/s1600/DSC_0319.JPG" height="211" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Move flour mixture to a large bowl. Add in dried fruit and buttermilk and mix with a spoon. Then get your hands in there to mix together until the dough comes together in a loose ball (like biscuit dough). </span><br />
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<a href="http://3.bp.blogspot.com/-C8fIgyH92fQ/UzhadmfGEzI/AAAAAAAAFsg/xhSDhKLi58g/s1600/DSC_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-C8fIgyH92fQ/UzhadmfGEzI/AAAAAAAAFsg/xhSDhKLi58g/s1600/DSC_0321.JPG" height="281" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Turn the dough out on a floured surface. Knead lightly by folding together a few times and then shape into a circle about 1 inch thick. Cut dough into triangles (like pizza).</span><br />
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<a href="http://2.bp.blogspot.com/-upTxqZsuiI0/UzhagnjzzfI/AAAAAAAAFs4/GaKzHlw1P1A/s1600/DSC_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-upTxqZsuiI0/UzhagnjzzfI/AAAAAAAAFs4/GaKzHlw1P1A/s1600/DSC_0326.JPG" height="229" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Put scones on a baking sheet lined with parchment. </span><span style="font-family: Georgia;"> Whisk together egg and milk in a bowl. </span><br />
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<a href="http://1.bp.blogspot.com/-HEklSXfZGeg/UzhaiFIhiQI/AAAAAAAAFtA/x0w3FIIzvGE/s1600/DSC_0327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HEklSXfZGeg/UzhaiFIhiQI/AAAAAAAAFtA/x0w3FIIzvGE/s1600/DSC_0327.JPG" height="232" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Brush scones with egg mixture and sprinkle with "Sugar in the Raw." Put in the oven and cook for 20 minutes until golden brown.</span><br />
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<a href="http://1.bp.blogspot.com/-j7FpDGRjmzo/UzhajGabw5I/AAAAAAAAFtI/YpuUBJmVCEo/s1600/DSC_0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-j7FpDGRjmzo/UzhajGabw5I/AAAAAAAAFtI/YpuUBJmVCEo/s1600/DSC_0328.JPG" height="218" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Remove from oven and serve warm with jelly and clotted cream (or just jelly since clotted cream can be hard to come by!).</span><br />
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<span style="font-family: Georgia;"></span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-83280925233616878902014-02-13T13:21:00.001-08:002014-02-13T13:21:44.947-08:00Double Chocolate Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8FVMTC8KqB4/Uv0YvVF4iaI/AAAAAAAAFqY/NZykae9Cq6k/s1600/DSC_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8FVMTC8KqB4/Uv0YvVF4iaI/AAAAAAAAFqY/NZykae9Cq6k/s1600/DSC_0299.JPG" height="181" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Valentine's Day is tomorrow and if you are like me, you might be totally snowed in and things are looking a little bleak for a full on Valentine's Day celebration. Well, worry no more! I have the easiest Valentine's Day dessert recipe for you... so you can focus on sipping wine instead of cooking. All you have to do is make it to the store to pick up a few key ingredients.... so bundle up!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">1 box of chocolate cake</span><br />
<span style="font-family: Georgia;">1 box of instant chocolate pudding mix (3.9 oz)</span><br />
<span style="font-family: Georgia;">2 eggs</span><br />
<span style="font-family: Georgia;">1 3/4 cup of milk</span><br />
<span style="font-family: Georgia;">3 tablespoons of unsweetened cocoa </span><br />
<span style="font-family: Georgia;">1 12 oz bag of semi-sweet chocolate chips</span><br />
<span style="font-family: Georgia;">1/2 cup of confectioners' sugar</span><br />
<span style="font-family: Georgia;"><br /><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Preheat the oven to 350 degrees. Grease and lightly flour a bundt pan. Combine the box chocolate cake mix, chocolate pudding mix, eggs, milk, and cocoa in a large mixing bowl.</span><br />
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<span style="font-family: Georgia;"></span> </div>
<span style="font-family: Georgia;">2. Mix with a mixer on low speed for a minute and then increase the mixing speed to medium and mix for 2 minutes. </span><br />
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<a href="http://3.bp.blogspot.com/-yHRPF08H4BU/Uv0YoGadtEI/AAAAAAAAFpo/45jo8UZfO60/s1600/DSC_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yHRPF08H4BU/Uv0YoGadtEI/AAAAAAAAFpo/45jo8UZfO60/s1600/DSC_0285.JPG" height="249" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Add chocolate chips to the bowl and blend with a spoon. </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Pour batter into the bundt pan. Cook in the oven for 45 minutes, until a toothpick inserted in the cake comes out clean. </span><br />
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<a href="http://1.bp.blogspot.com/-hYvSa1iVWmI/Uv0YqscDePI/AAAAAAAAFp8/Hmu0EgPFVzk/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hYvSa1iVWmI/Uv0YqscDePI/AAAAAAAAFp8/Hmu0EgPFVzk/s1600/DSC_0287.JPG" height="208" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Invert pan on a wire rack and cool for 10-15 minutes. </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. After cooling, move cake to a plate and sprinkle with confectioners' sugar. </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Slice and serve with a kiss! </span><br />
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Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-50155650173761572832014-02-09T05:32:00.000-08:002014-02-09T05:36:22.210-08:00Founding Farmers<span style="font-family: Georgia, "Times New Roman", serif;">I've gone out to <em><a href="http://www.wearefoundingfarmers.com/" target="_blank">Founding Farmers</a></em> a few times for lunch when I worked in the District and it was most certainly a welcome lunchtime treat (in comparison to the usual option -- cafeteria food). So the other night, when a friend and I were trying to find a place to eat convenient for the both of us (driver and metro-rider), <em>Founding Farmers</em> fit the bill. Easy to get to (and park) on Penn Ave, and it was a Monday night so we thought it was a solid pick.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">We arrived at the restaurant and it was packed. A bit surprising for a Monday. We waited a few minutes for a table and the hostess told us they had a table ready *but* we would have to exit at 8:15pm for a reservation. Seeing as how it was 6:30pm, we thought this was do-able. What we forgot was, this is highly dependent on the wait staff and kitchen. We naively took the table.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">The table was actually a shared dining table with two other parties (not the norm for Founding Farmers) and to be honest, it was a bit odd to sit that close to people I have never met to dine with. To start, we ordered the pickled vegetables. I love pickled vegetables but these were a little off. They had a too much lemon flavor and fell short of the crispy deliciousness of a pickled carrot. Disappointing. </span><br />
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<a href="http://1.bp.blogspot.com/-Q6M64BPNQwU/Uvd7B0oqm3I/AAAAAAAAFo8/XLUFq0qYZ9s/s1600/DSC_0282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Q6M64BPNQwU/Uvd7B0oqm3I/AAAAAAAAFo8/XLUFq0qYZ9s/s1600/DSC_0282.JPG" height="186" width="320" /></a></div>
<span style="font-family: Georgia;">For dinner, I ordered the shrimp and grits. It was creamy and delicious, full of shrimp and sausage. It was definitely a huge portion size and I couldn't finish it but overall, a solid dish.</span><br />
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<a href="http://4.bp.blogspot.com/-Ey0IaYarG-w/Uvd7IS3H60I/AAAAAAAAFpE/E6Jh-F4KNGw/s1600/DSC_0284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ey0IaYarG-w/Uvd7IS3H60I/AAAAAAAAFpE/E6Jh-F4KNGw/s1600/DSC_0284.JPG" height="184" width="320" /></a></div>
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<span style="font-family: Georgia;">My friend ordered the chicken and waffles. Sadly, the gravy came out cold. When we found the waiter, he quickly replaced the gravy but we all know how annoying it is to sit with a plate of food in front of you that you can't eat because one of the items is missing/cold. The chicken and waffles were okay but nothing to rave about. </span><br />
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<span style="font-family: Georgia;">After dinner, we noticed it was closely approaching 8pm and we needed to GET OUT for the other reservation. We tried to pick a dessert as fast as possible and unfortunately, the dessert we picked, the beignets, took 20 minutes to prepare. So as a consolation prize, we ordered the red velvet cake. It was gargantuan. Two people could barely but a dent in it. It reminded me of dining at Costco (and tasted a like it too). </span><br />
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<span style="font-family: Georgia;">The check came quickly and we left. Overall, it was a sub-par meal (B-) and felt very much like a cattle call dining experience -- loud, rushed and overhyped. </span><br />
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<a href="http://www.urbanspoon.com/r/7/762366/restaurant/DC/Foggy-Bottom-West-End/Founding-Farmers-DC-Washington"><img alt="Founding Farmers DC on Urbanspoon" src="http://www.urbanspoon.com/b/link/762366/minilink.gif" style="border:none;width:130px;height:36px" /></a>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-48847254315777426502014-01-21T07:48:00.000-08:002014-01-21T07:48:42.618-08:00Meals to Warm Up With<span style="font-family: Georgia, "Times New Roman", serif;">Well, today we are supposed to get a boat-load of snow (that's the technical term) in the DC area which pretty much means CHAOS. Schools are closed, the government is closed, and grocery stores have bare shelves. 5-8 inches of snow means we will be holed up in our houses for 3-4 days. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">We are admittedly, babies about inclement weather. By the reaction of folks, you would have thought the end was near. I think we might benefit from some lessons from our friends in Colorado and Chicago.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Given the snowy conditions, here my top 3 favorite meals to warm up with....</span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkeTZZ8uI8dW_AcI6CG83Bdm_LIAGAzP-BVNzXsx-GFVmm0TrbwYOovg2ILeiaaB84GoJVnaIPZo6m5o7qEG4jwh2Izae12BfJyyIQ1ZS3Y7tW-tGDM5tjTbG_WcI2K5gfRr9VFhzKDk/s1600/snow+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkeTZZ8uI8dW_AcI6CG83Bdm_LIAGAzP-BVNzXsx-GFVmm0TrbwYOovg2ILeiaaB84GoJVnaIPZo6m5o7qEG4jwh2Izae12BfJyyIQ1ZS3Y7tW-tGDM5tjTbG_WcI2K5gfRr9VFhzKDk/s1600/snow+collage.jpg" height="228" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><a href="http://eatwhatsonyourplatedc.blogspot.com/2013/01/curried-lentil-soup.html" target="_blank">Curried Lentil Soup</a></span><br />
<span style="font-family: Georgia;"><a href="http://eatwhatsonyourplatedc.blogspot.com/2012/11/warm-and-creamy-chicken-and-dumplings.html" target="_blank">Chicken and Dumplings</a></span><br />
<span style="font-family: Georgia;"><a href="http://eatwhatsonyourplatedc.blogspot.com/2013/03/guinness-beef-stew-over-colcannon.html" target="_blank">Guinness Beef Stew</a></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I thought I would share so you could prepare a nice, warm meal tonight to enjoy with a toasty fire and watch the snow fall. Happy Snow Day!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-21968251586415943422014-01-11T12:21:00.000-08:002014-01-11T12:21:46.753-08:00Ham and Cheese Spoon Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l96iX5jHi9c/UtGiUPN84QI/AAAAAAAAFmc/Or-QzX_kijA/s1600/DSCN0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-l96iX5jHi9c/UtGiUPN84QI/AAAAAAAAFmc/Or-QzX_kijA/s1600/DSCN0073.JPG" height="217" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I dig spoon bread. It's a lighter version of a casserole and a heavier version of a soufflé. It can be served along side a bowl of soup for a cozy dinner (double bonus.. you can eat it with the same utensil you eat your soup with -- your spoon!). Or</span><span style="font-family: Georgia;"> you could serve it for brunch. Look at that, it's so versatile. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Here's the recipe - dig in and enjoy!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">1 cup of diced ham</span><br />
<span style="font-family: Georgia;">1/2 cup of chopped onion</span><br />
<span style="font-family: Georgia;">1/2 cup of chopped pepper</span><br />
<span style="font-family: Georgia;">1 tablespoon of butter</span><br />
<span style="font-family: Georgia;">2 3/4 cup of milk</span><br />
<span style="font-family: Georgia;">2 teaspoons of sugar</span><br />
<span style="font-family: Georgia;">1 teaspoon of dried thyme</span><br />
<span style="font-family: Georgia;">1 cup of yellow cornmeal</span><br />
<span style="font-family: Georgia;">2 egg yolks, beaten</span><br />
<span style="font-family: Georgia;">1/2 cup of shredded cheddar cheese</span><br />
<span style="font-family: Georgia;">3/4 cup of pepper jack cheese</span><br />
<span style="font-family: Georgia;">4 egg whites</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Preheat oven to 375. Butter a 1 1/2 quart dish. </span><span style="font-family: Georgia;">Heat a sauté pan over medium high heat and melt the butter. Add the ham, onion and pepper and sauté until tender, about 8-10 minutes. Remove from heat.</span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. In a large sauce pan, combine milk, sugar, thyme over medium high heat. Heat until it simmers and then add cornmeal in a constant, slow stream to the milk while whisking constantly. After the cornmeal is added, heat for a minute or two while whisking until the mixture thickens. </span><br />
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<a href="http://1.bp.blogspot.com/-uGOR9GsQoJM/UtGiODIJHiI/AAAAAAAAFlk/-aNKQ4fhQMo/s1600/DSCN0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uGOR9GsQoJM/UtGiODIJHiI/AAAAAAAAFlk/-aNKQ4fhQMo/s1600/DSCN0055.JPG" height="245" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Transfer cornmeal to a large bowl, add the egg yolks and let stand for 8 to 10 minutes.</span><br />
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<a href="http://1.bp.blogspot.com/-rgpVhZaostU/UtGiPMOLm6I/AAAAAAAAFls/VnvNbx4_kdQ/s1600/DSCN0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rgpVhZaostU/UtGiPMOLm6I/AAAAAAAAFls/VnvNbx4_kdQ/s1600/DSCN0059.JPG" height="231" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. While the cornmeal mixture sits, beat egg whites with a mixer until stiff peaks form.</span><br />
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<a href="http://1.bp.blogspot.com/-ykknoUCXheU/UtGiQGylBfI/AAAAAAAAFl0/_rOwlieOzNc/s1600/DSCN0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ykknoUCXheU/UtGiQGylBfI/AAAAAAAAFl0/_rOwlieOzNc/s1600/DSCN0064.JPG" height="256" width="320" /></a></div>
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<span style="font-family: Georgia;">5. Add ham, onion and pepper, cheddar cheese, and pepper jack cheese to the cornmeal mixture.</span><br />
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<a href="http://3.bp.blogspot.com/-RlE6WmUDZSc/UtGiRKvHPvI/AAAAAAAAFmA/R8yFX7SmIdw/s1600/DSCN0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RlE6WmUDZSc/UtGiRKvHPvI/AAAAAAAAFmA/R8yFX7SmIdw/s1600/DSCN0065.JPG" height="253" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. Mix in 1/3 of the egg whites into the cornmeal mixture with a spoon. Fold in the remaining 2/3 egg whites using a rubber spatula.</span><br />
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<a href="http://4.bp.blogspot.com/-zwWdLSykmAk/UtGiSgiUakI/AAAAAAAAFmQ/_dnR_ZhaF9s/s1600/DSCN0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zwWdLSykmAk/UtGiSgiUakI/AAAAAAAAFmQ/_dnR_ZhaF9s/s1600/DSCN0070.JPG" height="240" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Using the spatula, scrape cornmeal mixture into the buttered dish. Bake at 375 degrees for 50 minutes until puffed, golden brown and set in the center. </span><br />
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<a href="http://2.bp.blogspot.com/-_qNHH2alTBA/UtGiTTjAOLI/AAAAAAAAFmU/8XBypHyh21o/s1600/DSCN0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_qNHH2alTBA/UtGiTTjAOLI/AAAAAAAAFmU/8XBypHyh21o/s1600/DSCN0072.JPG" height="240" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">8. Serve immediately with a spoon!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia;"> </span><br />
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<span style="font-family: Georgia;"></span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-64683307712172345382014-01-09T08:00:00.000-08:002014-01-10T09:57:37.477-08:00Ode to Sauerkraut<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0571AbqbzkI/UshlJ1iWb-I/AAAAAAAAFi0/Vooae38tIWI/s1600/DSCN0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0571AbqbzkI/UshlJ1iWb-I/AAAAAAAAFi0/Vooae38tIWI/s320/DSCN0036.JPG" height="240" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I love pickling. I grew a darn vegetable garden just so I could experiment making different varieties of pickled spicy green beans! </span><br />
<span style="font-family: Georgia;"><br />So I decided to combine my love of mason jars & pickling with a new trick - fermenting food. According to my initial research (e.g., the internet), one of the easiest foods to ferment in a jar is home-made sauerkraut. I love pork and sauerkraut so, <strong>SOLD</strong>. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Here is what I did and it was very simple...</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">1/2 head of cabbage</span><br />
<span style="font-family: Georgia;">3/4 tablespoon of kosher salt</span><br />
<span style="font-family: Georgia;">water</span><br />
<span style="font-family: Georgia;">2 mason jars</span><br />
<span style="font-family: Georgia;">cheese cloth or just a regular cloth</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Remove the outer leaves of the cabbage and reserve. Cut the cabbage in half and use only one half of the head. Save the other 1/2 for later. </span><br />
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<a href="http://1.bp.blogspot.com/-BLZaJs1g2iE/UshlEO5Q1DI/AAAAAAAAFiA/Otk9b_wKLbY/s1600/DSCN0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BLZaJs1g2iE/UshlEO5Q1DI/AAAAAAAAFiA/Otk9b_wKLbY/s320/DSCN0007.JPG" height="249" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Slice the cabbage into strips.</span><br />
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<a href="http://2.bp.blogspot.com/-81N4akZXlYU/UshlFI4IFPI/AAAAAAAAFiI/k6sMoC3ZUEM/s1600/DSCN0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-81N4akZXlYU/UshlFI4IFPI/AAAAAAAAFiI/k6sMoC3ZUEM/s320/DSCN0008.JPG" height="249" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Place cabbage in a bowl and sprinkle with 3/4 tablespoon of kosher salt. Gently massage salt into the cabbage and mix with your hands for about 10 minutes, until the cabbage begins to wilt. </span><br />
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<a href="http://3.bp.blogspot.com/-evV7IE08f3A/UshlF6LCPUI/AAAAAAAAFiQ/TOinsizlaXI/s1600/DSCN0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-evV7IE08f3A/UshlF6LCPUI/AAAAAAAAFiQ/TOinsizlaXI/s320/DSCN0011.JPG" height="197" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Place cabbage and juice from the bowl into two clean mason jars. Press down cabbage with your hand so it is packed tightly. </span><br />
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<a href="http://1.bp.blogspot.com/-Lf6qUbG1XLA/UshlG4sQYqI/AAAAAAAAFiY/LoxPzbJ__ks/s1600/DSCN0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Lf6qUbG1XLA/UshlG4sQYqI/AAAAAAAAFiY/LoxPzbJ__ks/s320/DSCN0012.JPG" height="196" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Fold one of the green outer leaves and place on top of the chopped cabbage in the mason jar and push it down. This should help submerge the cabbage in its juices as it ferments.</span><br />
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<a href="http://3.bp.blogspot.com/-_uA1ck51eTw/UshlHphi1WI/AAAAAAAAFig/Eja-atw14zA/s1600/DSCN0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_uA1ck51eTw/UshlHphi1WI/AAAAAAAAFig/Eja-atw14zA/s320/DSCN0014.JPG" height="240" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Cover with cheese cloth so air can pass through but the jar remains clean of dust/dirt. Secure into place with a rubber band. Put jars in a place away from sunlight and where it is relatively cool (like the basement).</span><br />
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<a href="http://1.bp.blogspot.com/-d2HXfZdasXE/UshlIhd8yrI/AAAAAAAAFis/fwGAzm3BBrc/s1600/DSCN0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-d2HXfZdasXE/UshlIhd8yrI/AAAAAAAAFis/fwGAzm3BBrc/s320/DSCN0017.JPG" height="238" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. When it has been 24 hours, check on the jars and press down cabbage. If there is not enough juice from the fermentation to cover the cabbage completely, you will need to add more liquid (I did). Dissolve 1 teaspoon of salt in one cup of water and add to each jar until the cabbage is fully submerged.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">8. After 5 days, your cabbage is ready! Remove the top green leaf and place in the refrigerator. Serve with pork or bratwurst and mashed potatoes.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-83300757439656263812014-01-07T09:00:00.000-08:002014-01-07T09:00:02.252-08:00Roasted Red Pepper Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4NJ-MkzQ8MI/UsmeLbVR7CI/AAAAAAAAFkk/-gnPxBrRbNk/s1600/DSCN0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://4.bp.blogspot.com/-4NJ-MkzQ8MI/UsmeLbVR7CI/AAAAAAAAFkk/-gnPxBrRbNk/s320/DSCN0051.JPG" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Making hummus at home is super easy. And, most recipes make enough hummus that you have a bunch, so you can bring to work for lunch, serve as a dip, and still have leftovers to spread on sandwiches. Here's a simple recipe for roasted red pepper hummus that makes enough to share with friends.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 red pepper, cut in half with membranes and seeds removed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup of tahini</span><br />
<span style="font-family: Georgia;">juice from a whole lemon</span><br />
<span style="font-family: Georgia;">1 clove of garlic</span><br />
<span style="font-family: Georgia;">1/4 teaspoon of cayenne pepper/Korean chili pepper</span><br />
<span style="font-family: Georgia;">1 (15 oz) can of garbanzo beans (chickpeas)</span><br />
<span style="font-family: Georgia;">2 tablespoons of olive oil</span><br />
<span style="font-family: Georgia;">1/2 teaspoons of kosher salt</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Heat the oven to 375 degrees. Place red peppers, skin side down, on a baking sheet lined with foil. Roast red peppers for about 45 minutes to 1 hour, until slightly charred. </span><br />
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<a href="http://1.bp.blogspot.com/-v5Koa-mB2kE/UsmeDwFuHPI/AAAAAAAAFj4/cO93lsJatDw/s1600/DSCN0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://1.bp.blogspot.com/-v5Koa-mB2kE/UsmeDwFuHPI/AAAAAAAAFj4/cO93lsJatDw/s320/DSCN0040.JPG" width="320" /></a></div>
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Remove peppers from the oven and place in a plastic bag to steam.</span><br />
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<a href="http://1.bp.blogspot.com/-ei3_MueJ2lE/UsmeFOqSSHI/AAAAAAAAFjw/s2A4Cbn68a4/s1600/DSCN0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://1.bp.blogspot.com/-ei3_MueJ2lE/UsmeFOqSSHI/AAAAAAAAFjw/s2A4Cbn68a4/s320/DSCN0041.JPG" width="320" /></a></div>
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. After cooled, remove the peppers from the bag (the steaming makes the skins easier to peel off). Peel off skins.</span><br />
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<a href="http://3.bp.blogspot.com/-7UN4G-pf3cU/UsmeGSv9KiI/AAAAAAAAFj8/SGdvFrLAI0Q/s1600/DSCN0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://3.bp.blogspot.com/-7UN4G-pf3cU/UsmeGSv9KiI/AAAAAAAAFj8/SGdvFrLAI0Q/s320/DSCN0043.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Combine tahini and lemon juice in a food processor. Blend until thoroughly mixed. Add garlic, oil and cayenne pepper to the processor, mix again until blended.</span><br />
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<a href="http://2.bp.blogspot.com/-YwSv1PlIEmc/UsmeHZbN5wI/AAAAAAAAFkI/tcSl-s_vhxY/s1600/DSCN0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YwSv1PlIEmc/UsmeHZbN5wI/AAAAAAAAFkI/tcSl-s_vhxY/s320/DSCN0045.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Drain and rinse the can of garbanzo beans in a colander. Add half the beans to the food processor and blend for 2-3 minutes.</span><br />
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<a href="http://3.bp.blogspot.com/-wHFTDLYARG8/UsmeIa2Is2I/AAAAAAAAFkM/ml95QRbGFKM/s1600/DSCN0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://3.bp.blogspot.com/-wHFTDLYARG8/UsmeIa2Is2I/AAAAAAAAFkM/ml95QRbGFKM/s320/DSCN0046.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Add the rest of the beans and the sliced roasted red peppers to the food processor. </span><br />
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<a href="http://1.bp.blogspot.com/-aOtVOqNBYKM/UsmeJUHPScI/AAAAAAAAFkU/noMvdqipGaY/s1600/DSCN0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-aOtVOqNBYKM/UsmeJUHPScI/AAAAAAAAFkU/noMvdqipGaY/s320/DSCN0047.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Blend until well mixed, about 5 minutes. Halfway through the time, stop the mixer to scrape down the slides to make sure all of the ingredients are blended. </span><br />
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<a href="http://4.bp.blogspot.com/-s5GOkbZPizs/UsmeKjbf5DI/AAAAAAAAFkg/vWhUteSp5sQ/s1600/DSCN0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://4.bp.blogspot.com/-s5GOkbZPizs/UsmeKjbf5DI/AAAAAAAAFkg/vWhUteSp5sQ/s320/DSCN0048.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">8. Serve with a drizzle of olive oil and a sprinkle of cayenne pepper. Or chill until ready to serve.</span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-62312088145678791592014-01-04T12:13:00.003-08:002014-01-04T12:13:58.312-08:002014 New Year's Foodie Resolutions<span style="font-family: Georgia, "Times New Roman", serif;">It's that time of year again. Time to set some goals for the upcoming year. I did this on my blog <a href="http://eatwhatsonyourplatedc.blogspot.com/2013/01/foodie-new-years-resolutions.html" target="_blank">last year</a> and I went back and looked at them to see how many I actually achieved. Turns out, I did pretty good - 4 out of 5! I did not get #5 complete (Acquire more <a href="http://www.lecreuset.com/" target="_blank"><span style="color: #cc6611;">Le Creuset</span></a>) but that's okay. I bet I can make up for that in 2014 (Le Creuset folks, if you see this blog and you are interested in helping, you know where to find me!).</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">So, since last year worked out pretty good, I thought I would do it again this year. Here they are, my 2014 New Year's Foodie Resolutions!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong>1. Make pasta from scratch.</strong> I got this little machine as a Christmas gift and I really love homemade pasta. It tastes so much better than the store bought dried pasta! So now I need to actually put my money where my mouth is and use this puppy (crank and all). I read the directions and needed a glass of wine afterward. Wish me luck.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hXOx9z8fH-E/UshlLgPrQvI/AAAAAAAAFjE/vTvs4quBSUY/s1600/DSCN0039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="http://2.bp.blogspot.com/-hXOx9z8fH-E/UshlLgPrQvI/AAAAAAAAFjE/vTvs4quBSUY/s320/DSCN0039.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks complicated.</td></tr>
</tbody></table>
<span style="font-family: Georgia;"><strong>2. Redesign my blog.</strong> It's time. The layout and design will be two years old in August. So, the time is now for a facelift before it's stale (which we are rapidly approaching). Just need to figure out how to make it look better without having so much crap on it that it takes too much time to load (I hate those pages). </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong>3. Ferment my own batch of kimchi. </strong>I made my own sauerkraut and that turned out well. Next on the list of fermentation with my favorite addition of spice is kimchi... yum. I'll know if I do it right if it survives my friend Yoonji's taste test. If not, back to the drawing board. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0571AbqbzkI/UshlJ1iWb-I/AAAAAAAAFi0/Vooae38tIWI/s1600/DSCN0036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0571AbqbzkI/UshlJ1iWb-I/AAAAAAAAFi0/Vooae38tIWI/s320/DSCN0036.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beauty of fermentation.</td></tr>
</tbody></table>
<span style="font-family: Georgia;"><strong>4. Engage in the food blogging community.</strong> I think it might be fun to find some other food blogger friends and get involved in the food blogging community. What this looks like, I have no idea. Maybe I go to a food blogger happy hour? A guest post somewhere? Feel free to send me your ideas and suggestions! Clearly, more research is needed but the writing on the wall says "I need to branch out." I just hope they are ready for the Jersey sarcasm, it's a refined taste.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong>5. Read one of these books in its <em><u>entirety</u></em></strong>. They are dense. And frankly, a bit heavy on the words and tone (ahem, you know who you are in this pile). But I need to get schooled. And of course, continue to grow my appreciation of cooking and food. So one of you is gonna get <em>READ</em>. And you're going to like it. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--KVu-grPmvc/UshlKqWB5GI/AAAAAAAAFi8/B5aiLMrjUGk/s1600/DSCN0038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/--KVu-grPmvc/UshlKqWB5GI/AAAAAAAAFi8/B5aiLMrjUGk/s320/DSCN0038.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not to be read with a glass of wine... too easy to lose the content!</td></tr>
</tbody></table>
<span style="font-family: Georgia;">And there they are. My 2014 New Year's Foodie Resolutions.... let's get crackin'!</span><br />
<span style="font-family: Georgia;"> </span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-33826041775291860852013-12-29T15:22:00.000-08:002013-12-29T15:22:08.282-08:00Creamy Ham and Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IkF0u_yH14g/UsCqNu_OPRI/AAAAAAAAFhk/TqiNQTydsGc/s1600/DSCN0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://2.bp.blogspot.com/-IkF0u_yH14g/UsCqNu_OPRI/AAAAAAAAFhk/TqiNQTydsGc/s320/DSCN0031.JPG" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">We went a little crazy this year for Christmas and I've got a lot of extra ham from dinner on my hands. Along with lots of other things, including stuffing... but that's a story for another day.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Anyhow... One way to re-purpose that extra ham you might have on hand is in this creamy, delicious ham and potato soup. This recipe calls for heavy cream and I guess you could substitute low-fat milk instead but... it's not 2014 yet so you have a few days to enjoy this<em> the</em> <em>right way</em> before new year's resolutions set in.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">2 carrots, peeled and sliced</span><br />
<span style="font-family: Georgia;">2 stalks of celery, diced</span><br />
<span style="font-family: Georgia;">1 onion, diced</span><br />
<span style="font-family: Georgia;">2 tablespoons of butter</span><br />
<span style="font-family: Georgia;">1 glove of garlic</span><br />
<span style="font-family: Georgia;">3 slices of thick ham, diced</span><br />
<span style="font-family: Georgia;">5 potatoes, peeled and chunked</span><br />
<span style="font-family: Georgia;">3 cups of chicken stock</span><br />
<span style="font-family: Georgia;">3/4 cup of heavy cream</span><br />
<span style="font-family: Georgia;">3 tablespoons of flour</span><br />
<span style="font-family: Georgia;">Salt and pepper to taste</span><br />
<span style="font-family: Georgia;">Cheddar cheese to sprinkle</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Heat butter in a large Dutch oven over medium-high heat until the butter melts. Add the carrots, onion and celery to the pot. Cook until tender, about 6-8 minutes and add garlic. Cook until fragrant, about 1 minute.</span><br />
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<span style="font-family: Georgia;">2. Add diced ham to the pot. Cook until slightly browned, about 5 minutes.</span><br />
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<a href="http://3.bp.blogspot.com/-IARAtbMAs4g/UsCqGZ2MSnI/AAAAAAAAFg4/0i34GAJi0qM/s1600/DSCN0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://3.bp.blogspot.com/-IARAtbMAs4g/UsCqGZ2MSnI/AAAAAAAAFg4/0i34GAJi0qM/s320/DSCN0019.JPG" width="320" /></a></div>
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<span style="font-family: Georgia;">3. Add the chicken stock and potatoes to the pot. Bring to a simmer, and cover. Lower heat to medium low and cook for about 25 minutes until potatoes are tender. After the 25 minutes, mash potatoes into smaller pieces using a potato masher or fork. </span><br />
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<a href="http://2.bp.blogspot.com/-q2g6MVQ463I/UsCqKIscfcI/AAAAAAAAFhM/Di8FusaUJtM/s1600/DSCN0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="http://2.bp.blogspot.com/-q2g6MVQ463I/UsCqKIscfcI/AAAAAAAAFhM/Di8FusaUJtM/s320/DSCN0024.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4. Combine flour and heavy cream in a small bowl and whisk to get rid of clumps. </span><br />
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<a href="http://1.bp.blogspot.com/-xFyiisd4r3A/UsCqKwuSSaI/AAAAAAAAFhY/ahkusgBv_eU/s1600/DSCN0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://1.bp.blogspot.com/-xFyiisd4r3A/UsCqKwuSSaI/AAAAAAAAFhY/ahkusgBv_eU/s320/DSCN0029.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Add flour/cream mixture to the pot and season with salt and pepper. Whisk to blend in cream base.</span><br />
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<a href="http://4.bp.blogspot.com/-PURDuk2aUrg/UsCqM1CBJZI/AAAAAAAAFhg/EdMs-KQ08Jo/s1600/DSCN0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://4.bp.blogspot.com/-PURDuk2aUrg/UsCqM1CBJZI/AAAAAAAAFhg/EdMs-KQ08Jo/s320/DSCN0030.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Ladle in to bowls, sprinkle with grated cheddar cheese and serve immediately!</span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-85953685261833446712013-11-29T11:44:00.001-08:002013-11-29T11:44:32.340-08:00Mad Fox Brewing Company<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ToZv8Kbw0yM/UpjpjCOsWLI/AAAAAAAAFYU/OeHMQ-9355s/s1600/DSC_0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="http://3.bp.blogspot.com/-ToZv8Kbw0yM/UpjpjCOsWLI/AAAAAAAAFYU/OeHMQ-9355s/s320/DSC_0086.JPG" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">While there are plenty of places to get a high-end, expensive dinner in the DC area, I find that it's awfully hard to find a great, low-key dining option with consistently good food. There are a few gems in the area, but they are definitely few and far between. So when you find one, you gotta share the love. Hence, I share with you one of my favorite casual dining pubs, <a href="http://madfoxbrewing.com/" target="_blank">Mad Fox Brewing Company</a>. Excellent beer, great food and friendly staff at a reasonable price. </span><br />
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<a href="http://4.bp.blogspot.com/-t5Taj38YU0I/UpjpkaiZoHI/AAAAAAAAFYc/fOagUooRcmA/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="93" src="http://4.bp.blogspot.com/-t5Taj38YU0I/UpjpkaiZoHI/AAAAAAAAFYc/fOagUooRcmA/s320/DSC_0087.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I love the selection of bar bites at Mad Fox and the <strong>frickles</strong> are my favorite snack to enjoy with a beer while watching a game. Briny pickles with a crispy shell served with spicy ranch dipping sauce, I could probably find a way to eat two orders (yikes!). The <strong>shishito peppers </strong>are another great, spicy snack - lightly roasted and served with miso mayonnaise. Other 'not-to-miss' bar treats include the bitterballen (curried croquettes of lamb and beef) and grilled wings. </span><br />
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<a href="http://1.bp.blogspot.com/-o31P2DWGnoU/UpjpnOKeOrI/AAAAAAAAFYk/bjucAbnAQVw/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-o31P2DWGnoU/UpjpnOKeOrI/AAAAAAAAFYk/bjucAbnAQVw/s320/DSC_0091.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Mad Fox has lots of dinner options to choose from ranging from schnitzel to burgers and pizza. The <strong>bacon jam burger</strong>, topped with blue cheese was meaty and delicious (best I could tell from the one bite my husband was willing to share). While the <strong>fig and balsamic blues pizza</strong> topped with bacon, figs, caramelized onion and blue cheese was good but a little too rich for my tastes. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Overall, Mad Fox is a great place to go grab a quick bite and a beer this busy holiday season. You can even pick up the best gift ever - a growler of beer - for a few friends on your nice list! </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"> </span>
<a href="http://www.urbanspoon.com/r/7/1535130/restaurant/DC/Mad-Fox-Brewing-Company-Falls-Church"><img alt="Mad Fox Brewing Company on Urbanspoon" src="http://www.urbanspoon.com/b/link/1535130/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com1tag:blogger.com,1999:blog-8137128834575740060.post-81129172655676264512013-11-23T11:20:00.000-08:002013-11-23T11:21:03.847-08:00Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BZ0V76FAtek/UpD65d4ME9I/AAAAAAAAFVw/NvAIOEmUHKU/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://1.bp.blogspot.com/-BZ0V76FAtek/UpD65d4ME9I/AAAAAAAAFVw/NvAIOEmUHKU/s320/DSC_0085.JPG" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Lately, I've been experimenting with dinner dishes that you can make over the weekend and pop in the oven during the week to have dinner ready in a flash. The reheat thing always does something a little wacky to the food, so I find it best to prep the dish to the point right before it goes in the oven, then cover it and foil and cook within a day or two. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">This approach works particularly well with chicken enchiladas. Here's a great recipe for chicken enchiladas using a tangy salsa verde-type sauce rather than the traditional red. Just come home, pop it in the oven, and viola! Dinner. See how amazing you are? Yes, the talk of the town. :) Enjoy!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">9 large soft flour tortilla shells</span><br />
<span style="font-family: Georgia;">2 tablespoons of butter</span><br />
<span style="font-family: Georgia;">1/2 cup onion, diced</span><br />
<span style="font-family: Georgia;">4.5 oz of diced green chiles</span><br />
<span style="font-family: Georgia;">1 teaspoon of cumin</span><br />
<span style="font-family: Georgia;">1/4 teaspoon of red pepper flakes</span><br />
<span style="font-family: Georgia;">1/2 cup of cream of mushroom condensed soup</span><br />
<span style="font-family: Georgia;">1/2 cup of sour cream</span><br />
<span style="font-family: Georgia;">2 chicken breasts, cooked and shredded </span><br />
<span style="font-family: Georgia;">2 tablespoons of milk</span><br />
<span style="font-family: Georgia;">1/2 cup of crumbled queso fresco </span><br />
<span style="font-family: Georgia;">15 oz can of green enchilada sauce</span><br />
<span style="font-family: Georgia;">3/4 cup of pepper jack cheese</span><br />
<span style="font-family: Georgia;">2 tablespoons of cilantro, chopped</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Heat one tablespoon of butter in a large skillet over medium high heat. When butter has melted, add 1/2 cup of diced onion. Cook until onion is tender, about 8 minutes. Add the diced green chiles and cook for another 2 minutes. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qpf-Wd4oSpY/UpD26zayCDI/AAAAAAAAFSM/6dPPdVGCGR0/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://2.bp.blogspot.com/-qpf-Wd4oSpY/UpD26zayCDI/AAAAAAAAFSM/6dPPdVGCGR0/s320/DSC_0061.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Lower the heat to medium and add the sour cream, mushroom soup, cumin, and red pepper flakes to the skillet. Heat for about 3 to 5 minutes until smooth and blended.</span><br />
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<a href="http://2.bp.blogspot.com/-yslOzg1wa7Y/UpD28NZe68I/AAAAAAAAFSc/fbanhwml4v4/s1600/DSC_0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-yslOzg1wa7Y/UpD28NZe68I/AAAAAAAAFSc/fbanhwml4v4/s320/DSC_0063.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Take half of the sauce in the skillet and place in a small bowl. With the remaining sauce in the skillet, add the 1/2 cup of crumbled queso fresco and shredded chicken. Cook for two minutes until cheese has melted.</span><br />
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<a href="http://1.bp.blogspot.com/-G0EcrKXQXwU/UpD29klRZaI/AAAAAAAAFSs/RHuPdWhX8Rw/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="http://1.bp.blogspot.com/-G0EcrKXQXwU/UpD29klRZaI/AAAAAAAAFSs/RHuPdWhX8Rw/s320/DSC_0065.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Butter a large baking dish (9 x 13) and heat oven to 350 degrees. Place about a 1/3 of a cup of the chicken mixture in the center of a tortilla. </span><br />
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<a href="http://1.bp.blogspot.com/-zjMQNrwY_f4/UpD3BpPUCiI/AAAAAAAAFTc/aprIrn-RiQ0/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-zjMQNrwY_f4/UpD3BpPUCiI/AAAAAAAAFTc/aprIrn-RiQ0/s320/DSC_0071.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Fold the tortilla in half, sliding the top side along the bottom to smush the chicken mixture. Then roll the tortilla and place in the baking dish seam side down. Continue with remaining tortillas.</span><br />
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<a href="http://1.bp.blogspot.com/-eOehr0tllHc/UpD3DFx8h7I/AAAAAAAAFT0/5e9gTtYDYIY/s1600/DSC_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-eOehr0tllHc/UpD3DFx8h7I/AAAAAAAAFT0/5e9gTtYDYIY/s320/DSC_0074.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Cover the tortillas with the green enchilada sauce.</span><br />
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<a href="http://1.bp.blogspot.com/-sIhdkxbuwpE/UpD3FAFwFII/AAAAAAAAFUM/xnYx3O14Tu0/s1600/DSC_0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-sIhdkxbuwpE/UpD3FAFwFII/AAAAAAAAFUM/xnYx3O14Tu0/s320/DSC_0077.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Add two tablespoons of milk to the reserved 1/2 of the sauce. Mix together until well blended and sauce has a thinner consistency.</span><br />
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<a href="http://4.bp.blogspot.com/-Tm_1dkU6M-U/UpD3GWcETPI/AAAAAAAAFVA/kgoyVo3fTC0/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://4.bp.blogspot.com/-Tm_1dkU6M-U/UpD3GWcETPI/AAAAAAAAFVA/kgoyVo3fTC0/s320/DSC_0079.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">8. Top tortillas with the cream sauce (no points for presentation here... more about functionality because the cream sauce will spread as it heats). </span><br />
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<a href="http://3.bp.blogspot.com/-ufj2OAbj82g/UpD3HTUnLBI/AAAAAAAAFVI/8ZUd_dm_kuE/s1600/DSC_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://3.bp.blogspot.com/-ufj2OAbj82g/UpD3HTUnLBI/AAAAAAAAFVI/8ZUd_dm_kuE/s320/DSC_0081.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">9. Then top with the 3/4 of a cup of pepper jack cheese. (if saving for later, top with foil and continue with step 10 when you are ready to cook for dinner)</span><br />
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<a href="http://3.bp.blogspot.com/-ED0BW4X9lTE/UpD3IJJYpqI/AAAAAAAAFVQ/UXhHWXdbO6w/s1600/DSC_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://3.bp.blogspot.com/-ED0BW4X9lTE/UpD3IJJYpqI/AAAAAAAAFVQ/UXhHWXdbO6w/s320/DSC_0082.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">10. Cook in the oven for 30-40 minutes until cheese is bubbly. Remove and allow to cool for 8 minutes. Cut , top with cilantro and serve immediately. </span><br />
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<a href="http://4.bp.blogspot.com/-d2fYIYEn1Bc/UpD64Lnfh8I/AAAAAAAAFVk/89_HtLi1HFc/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-d2fYIYEn1Bc/UpD64Lnfh8I/AAAAAAAAFVk/89_HtLi1HFc/s320/DSC_0083.JPG" width="320" /></a></div>
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Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-86936187345838977662013-11-11T08:54:00.000-08:002013-11-11T09:06:04.350-08:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6tNv4lUBkLo/UoEGwGMXgHI/AAAAAAAAFOg/uEkBW7s4p_E/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/-6tNv4lUBkLo/UoEGwGMXgHI/AAAAAAAAFOg/uEkBW7s4p_E/s320/DSC_0032.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Thanksgiving is just a few weeks away... the holiday of over-eating and family. It's one of my favorite holidays and a great time to relax and rest (and yes, I do tend to fall asleep on the couch while the turkey is cooking). </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Here's a super easy recipe for pumpkin bread that you can bring to any Thanksgiving celebration or just serve at breakfast on Thanksgiving Day, so you can get back to preparing that turkey! The key to recipe is all the spices, so don't leave any out...</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">1 cup of pumpkin puree (or 1 small pumpkin to use to make the puree, instructions below)</span><br />
<span style="font-family: Georgia;">2 eggs</span><br />
<span style="font-family: Georgia;">1/3 cup of vegetable oil</span><br />
<span style="font-family: Georgia;">4 tablespoons of water</span><br />
<span style="font-family: Georgia;">1 cup of sugar</span><br />
<span style="font-family: Georgia;">1 1/3 cup of flour</span><br />
<span style="font-family: Georgia;">3/4 teaspoon of baking soda</span><br />
<span style="font-family: Georgia;">1/2 teaspoon of salt</span><br />
<span style="font-family: Georgia;">1/4 teaspoon of cinnamon</span><br />
<span style="font-family: Georgia;">1/4 teaspoon of ground nutmeg</span><br />
<span style="font-family: Georgia;">1/8 teaspoon of ground cloves</span><br />
<span style="font-family: Georgia;">1/8 teaspoon of ground ginger</span><br />
<span style="font-family: Georgia;">Butter for the loaf pan </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. If you are making homemade pumpkin puree, heat the oven to 350 degrees. Cut off stem, cut the pumpkin in half, and then scoop out the seeds and stringy stuff. Place on a baking sheet (I lined my with foil, but you don't have to) and roast pumpkin in the oven for about 45 minutes until tender.</span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Allow to cool and peel off skin. Cut pumpkin into chunks and throw in a food processor. Blend until smooth, and add a tablespoon of water if needed to achieve desired consistency.</span><br />
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<a href="http://4.bp.blogspot.com/-i1LsokcNPAk/UoEGoaL_3nI/AAAAAAAAFNI/TB-2Cj95bII/s1600/DSC_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-i1LsokcNPAk/UoEGoaL_3nI/AAAAAAAAFNI/TB-2Cj95bII/s320/DSC_0933.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Take 1 cup of pumpkin puree, eggs, vegetable oil and water and whisk together in a large bowl.</span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. In a separate bowl, blend together flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.</span><br />
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<a href="http://3.bp.blogspot.com/-ndc7UiPCJ7I/UoEGsuXhLsI/AAAAAAAAFN4/usjp4j1PVdk/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-ndc7UiPCJ7I/UoEGsuXhLsI/AAAAAAAAFN4/usjp4j1PVdk/s320/DSC_0017.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Add dry ingredients to the bowl with the pumpkin puree and stir until well blended.</span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Butter a loaf pan and pour in the pumpkin mixture. Cook in the oven at 350 degrees for about 50 minutes until golden brown and a toothpick inserted comes out clean.</span><br />
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<a href="http://4.bp.blogspot.com/-ZnZQFuTGRo8/UoEGubrEoHI/AAAAAAAAFOM/Q9v3oPQFryU/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="http://4.bp.blogspot.com/-ZnZQFuTGRo8/UoEGubrEoHI/AAAAAAAAFOM/Q9v3oPQFryU/s320/DSC_0021.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Cool on a wire rack and serve immediately! (I like it warm, but you can always refrigerate and serve the next day for breakfast)</span><br />
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<span style="font-family: Georgia;"> </span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-78710833089584246552013-11-07T08:47:00.002-08:002013-11-09T08:31:44.088-08:00New Opening - Water & Wall<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zfujen9fh6E/Unlu_Rj5IbI/AAAAAAAAFJg/X0RI1hgbP0Q/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="http://1.bp.blogspot.com/-zfujen9fh6E/Unlu_Rj5IbI/AAAAAAAAFJg/X0RI1hgbP0Q/s320/DSC_0001.JPG" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I have a confession to make. I am a SUCKER for a good story. I absolutely love stories... you can learn so much about a person from their stories--who they are, what's important to them, where they focus their efforts. A good story takes the black and white and turns it into color. The story behind Maple Avenue and the newest addition to the family -- Water & Wall -- takes fantastic food and a great chef, and gives it meaning. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Maple Ave is the first restaurant from husband and wife team Chef Tim Ma and Joey Hernandez. They started the restaurant following their passion for food, and leaving behind a comfortable engineering career to take a chance. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">That chanced turned into Maple Ave. Located in Vienna, Maple Ave just recieved the #1 ranking for best restaurant in No. Virginia. Chef Ma and his wife poured their heart and soul into that restaurant (they grew their own garden on the roof and tiled the floor themselves!) and their dream became a wonderful, successful reality. </span><br />
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<a href="http://3.bp.blogspot.com/-TJr_f6VUUfw/UnlvEoFfPaI/AAAAAAAAFKc/v9cFvxY05Lw/s1600/DSC_0997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="http://3.bp.blogspot.com/-TJr_f6VUUfw/UnlvEoFfPaI/AAAAAAAAFKc/v9cFvxY05Lw/s320/DSC_0997.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Now, Chef Ma and Joey are taking the best of Maple Ave and using that core to start a new restaurant in Arlington, VA -- Water & Wall. I had a chance to sample some of the new items on the menu at Water & Wall, and it is clear that this sister restaurant is going to do some great things.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">The menu offers some staples from Maple Ave., including the <strong>shrimp and grits</strong> which is creamy and delicious - the perfect comfort food (and yes, I do have a bias for shrimp and grits, I said it and an I'm not ashamed).</span><br />
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<a href="http://4.bp.blogspot.com/-0ptId7F-L7w/UnlvAqfsHiI/AAAAAAAAFJw/Hj1P9l7HdwY/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="http://4.bp.blogspot.com/-0ptId7F-L7w/UnlvAqfsHiI/AAAAAAAAFJw/Hj1P9l7HdwY/s320/DSC_0006.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Given the previous success of Maple Ave, Water & Wall takes some chances with bold, innovative plates like <strong>beef curry</strong>, with succulent, tender braised beef in a light curry sauce served with fresh greens. A fantastic diversion from the standard dinner options.</span><br />
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<a href="http://1.bp.blogspot.com/-iqBXFztkNR4/UnlvCrfWM3I/AAAAAAAAFKI/HGAG2WvNJ3c/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="http://1.bp.blogspot.com/-iqBXFztkNR4/UnlvCrfWM3I/AAAAAAAAFKI/HGAG2WvNJ3c/s320/DSC_0014.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Another new gem on the menu is the <strong>Burmese chicken salad</strong>. This dish is my absolute favorite. The light, tangy sauce with a good amount of spice is the perfect balance with the fresh, crisp cucumbers and red onion salad. It reminds me a lot of Larb Gai, and I am addicted.</span><br />
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<a href="http://4.bp.blogspot.com/-FHox83sWmpQ/Unlu_3X3znI/AAAAAAAAFKw/vPDr2hRc3vo/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="http://4.bp.blogspot.com/-FHox83sWmpQ/Unlu_3X3znI/AAAAAAAAFKw/vPDr2hRc3vo/s320/DSC_0004.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">The <strong>red drum</strong> dish plated with sweet potato puree and root vegetables is outstanding and a great combination of fresh, seasonal produce. </span><br />
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<a href="http://4.bp.blogspot.com/-2goao1ovfxI/UnlvBa9BYgI/AAAAAAAAFJ0/k7R6meVfpeA/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="http://4.bp.blogspot.com/-2goao1ovfxI/UnlvBa9BYgI/AAAAAAAAFJ0/k7R6meVfpeA/s320/DSC_0008.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">To finish off the meal, I would definitely recommend splurging on dessert. The <strong>crack cookie</strong> is chewy, crunchy and sweet with a cranberry sauce to lighten the dish. A fantastic way to end a great meal.</span><br />
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<a href="http://3.bp.blogspot.com/-G8r8xcBAiok/UnlvDXh1INI/AAAAAAAAFKQ/_Zpn3eGDnMM/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="http://3.bp.blogspot.com/-G8r8xcBAiok/UnlvDXh1INI/AAAAAAAAFKQ/_Zpn3eGDnMM/s320/DSC_0017.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">The outstanding food is underscored by an attentive, friendly and fun staff who focuses on customers and their dining experience. That type of customer service sets Water & Wall apart from other fine dining environments. General manager Nick Seo is truly committed to customers and that value shines through in every interaction with staff.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">So, if you are looking for a new dining experience that will leave you hungry for more, look no further. Water & Wall is now open for dinner (and soon brunch!) in Arlington, VA and is a great story about a passion for outstanding food, good people and a dedication to wonderful customer service that will warm your heart and fill your tummy. </span><br />
<span style="font-family: Georgia;"></span><br />
<a href="http://www.urbanspoon.com/r/7/1791581/restaurant/DC/Ballston/Water-Wall-Arlington"><img alt="Water & Wall on Urbanspoon" src="http://www.urbanspoon.com/b/link/1791581/minilink.gif" style="border:none;width:130px;height:36px" /></a>
<span style="font-family: Georgia;"></span><br />Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-46313934449832107532013-11-03T11:17:00.000-08:002013-11-03T11:17:13.408-08:00Shrimp and Grits<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-F2A7XbxMuA8/UnaatfbpOjI/AAAAAAAAFJA/0AHXYZcXO80/s1600/DSC_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-F2A7XbxMuA8/UnaatfbpOjI/AAAAAAAAFJA/0AHXYZcXO80/s320/DSC_0982.JPG" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Advance warning: this recipe for shrimp and grits is not the least bit healthy or low-fat. In fact, it's probably the direct contrast to a low-fat diet. But darn if it's not delicious. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Now that we got that out of the way, let's talk Southern comfort food. Shrimp and grits. I've had it prepared so many different ways and they have all been fantastic. One of my all-time favorites is the shrimp and grits at <a href="http://www.crookscorner.com/" target="_blank">Crook's Corner</a> in Chapel Hill, NC. Not to be missed if you happen to be in the area. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">B</span><span style="font-family: Georgia;">ut I digress... okay, so here I've got for you a shrimp and grits recipe that takes it a little bit outside the norm with some sausage and goat cheese. Wait! Don't judge yet! The goat cheese makes the grits that much more creamy and the sausage gives the mushrooms some heat. Here, don't just take it from me, try for yourself...</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">1/2 lb of Andouille sausage, diced</span><br />
<span style="font-family: Georgia;">1/2 lb of shrimp, tails and shells removed</span><br />
<span style="font-family: Georgia;">1 pepper, diced</span><br />
<span style="font-family: Georgia;">4 oz of mushrooms, sliced</span><br />
<span style="font-family: Georgia;">3 scallions, sliced</span><br />
<span style="font-family: Georgia;">1/2 cup of cherry tomatoes, cut in half</span><br />
<span style="font-family: Georgia;">2 cloves of garlic, diced</span><br />
<span style="font-family: Georgia;">1 tablespoon of butter</span><br />
<span style="font-family: Georgia;">1 teaspoon of cajun seasoning</span><br />
<span style="font-family: Georgia;">1/2 cup of white wine</span><br />
<span style="font-family: Georgia;">2 cups of milk</span><br />
<span style="font-family: Georgia;">1 stick of unsalted butter</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of quick cooking grits</span><br />
<span style="font-family: Georgia;">3 oz of goat cheese, crumbled</span><br />
<span style="font-family: Georgia;">1 teaspoon of hot sauce</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Heat a skillet over medium-high heat. Add the diced Andouille sausage and cook until meat is cooked through (about 8-10 minutes). Crumble sausage as it cooks. Remove sausage with a slotted spoon and reserve on the side.</span><br />
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<a href="http://2.bp.blogspot.com/-Wt7NKCbhKZM/UnaaoUhFS-I/AAAAAAAAFIE/3Z85mLv6V8I/s1600/DSC_0974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://2.bp.blogspot.com/-Wt7NKCbhKZM/UnaaoUhFS-I/AAAAAAAAFIE/3Z85mLv6V8I/s320/DSC_0974.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">2. Add mushrooms, pepper and scallions to the pan drippings with a tablespoon of butter. Saute until tender, about 5 minutes. Add teaspoon of cajun seasoning.</span><br />
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<a href="http://4.bp.blogspot.com/-za3vbkjeY7k/UnaapPYaw0I/AAAAAAAAFIQ/j3dpQnCjijM/s1600/DSC_0975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://4.bp.blogspot.com/-za3vbkjeY7k/UnaapPYaw0I/AAAAAAAAFIQ/j3dpQnCjijM/s320/DSC_0975.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3. Add the cherry tomatoes to the pan. Stir to mix with the other vegetables and cook until juices start to release, about 3 minutes. Turn up heat a little higher. Add garlic and cook for 1 minute until fragrant.</span><br />
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<a href="http://2.bp.blogspot.com/-rBokJbmc8r0/UnaapzINwtI/AAAAAAAAFIU/-Sd_mS54PWs/s1600/DSC_0976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://2.bp.blogspot.com/-rBokJbmc8r0/UnaapzINwtI/AAAAAAAAFIU/-Sd_mS54PWs/s320/DSC_0976.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">4. Stir in the 1/2 cup of white wine while heat is higher to deglaze the pan and scrape up brown bits from the bottom. </span><br />
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<a href="http://4.bp.blogspot.com/-0nqKkedYmP8/Unaaq_sj5fI/AAAAAAAAFIk/odOYgNmZoSE/s1600/DSC_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://4.bp.blogspot.com/-0nqKkedYmP8/Unaaq_sj5fI/AAAAAAAAFIk/odOYgNmZoSE/s320/DSC_0978.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. Lower heat back to medium-high and add shrimp. Cook until shrimp are cooked through, about 8-10 minutes. </span><br />
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<a href="http://4.bp.blogspot.com/-5JEXCY1qIkY/UnaarpMZ8eI/AAAAAAAAFIs/p9_ZEunwwlE/s1600/DSC_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="http://4.bp.blogspot.com/-5JEXCY1qIkY/UnaarpMZ8eI/AAAAAAAAFIs/p9_ZEunwwlE/s320/DSC_0979.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">5. While the shrimp are cooking, heat 2 cups of milk and 1 stick of unsalted butter in a medium sauce pan over high heat to bring to a boil. </span><br />
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<a href="http://3.bp.blogspot.com/-AZ11rCA3oB4/UnaaqV4e9GI/AAAAAAAAFIc/_FyrhgzuxYI/s1600/DSC_0977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-AZ11rCA3oB4/UnaaqV4e9GI/AAAAAAAAFIc/_FyrhgzuxYI/s320/DSC_0977.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. When milk starts to boil, continually whisk in grits and lower heat to medium. Cook grits, always whisking to prevent lumps, until mixture thickens, about 3-5 minutes. Fold in goat cheese.</span><br />
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<a href="http://4.bp.blogspot.com/-iCjhoaGc7JU/UnaasY3OB_I/AAAAAAAAFI0/aYibSJ5lUis/s1600/DSC_0980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://4.bp.blogspot.com/-iCjhoaGc7JU/UnaasY3OB_I/AAAAAAAAFI0/aYibSJ5lUis/s320/DSC_0980.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Spoon grits into a bowl. Top with sausage.</span><br />
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<a href="http://2.bp.blogspot.com/-22QbyeO365s/Unaas6v625I/AAAAAAAAFI8/pnXz7tU_C_8/s1600/DSC_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-22QbyeO365s/Unaas6v625I/AAAAAAAAFI8/pnXz7tU_C_8/s320/DSC_0981.JPG" width="320" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">8. Ladle the shrimp mixture on top of the sausage. Be sure to get that sauce all around and serve immediately. Enjoy!</span><br />
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Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-37472091306828294872013-10-02T10:01:00.000-07:002013-10-02T10:01:50.298-07:00Wine Tasting and Food Pairing at Fabbioli Cellars<span style="font-family: Georgia, "Times New Roman", serif;">October is Virginia Wine Month (it now has an "official" title in the event that you needed the extra push to head out to wineries and enjoy some local, Virginia wine). That, coupled with this government shutdown, means that if you are like me, you might find yourself with some time on your hands. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Now, you could go ahead and clean that storage room in your basement (<em>throat clearing here towards my husband</em>) <strong><u>or</u></strong> you could enjoy your time off sampling some tasty wine. Might I suggest the latter? </span><br />
<br />
<span style="font-family: Georgia;">One winery I would definitely suggest visiting is <a href="http://www.fabbioliwines.com/" target="_blank">Fabbioli Cellars</a> out in Leesburg, VA. It's only about an hour away from DC (and conveniently located next to outlet shops, so you can get some discount shopping in as well). Fabbioli Cellars is open everyday from 11am-5pm. Are you not in your car yet? Okay, well read on to see what you are missing.</span><br />
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<a href="http://3.bp.blogspot.com/-E5iabu27GxA/Ukw7SiZw74I/AAAAAAAAFB4/dMD-6BU4em0/s1600/DSC_0751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="109" src="http://3.bp.blogspot.com/-E5iabu27GxA/Ukw7SiZw74I/AAAAAAAAFB4/dMD-6BU4em0/s320/DSC_0751.JPG" width="320" /></a></div>
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<span style="font-family: Georgia;">Fabbioli Cellars is situated off of a quiet back road in Leesburg. The wine tasting area is located in the bottom level of a small farm house with outdoor patio seating and picnic tables overlooking the vineyard. Very relaxing and picturesque.</span><br />
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<span style="font-family: Georgia;">Inside the tasting area, they sell bottles or glasses of wine, and food accompaniments (think dips, cheese, cured meat, and some chocolate) to enjoy on the patio. It's a fantastic selection and much more robust than most wineries (see how easy! you don't even need to pack a lunch!). </span><br />
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<span style="font-family: Georgia;">In a fun change from the "wine tasting" norm, Fabbioli Cellars offers a food pairing with their tasting menu (a great deal at $15). If you opt for the tasting, you are led back to their tasting room, which is super cute and cozy, featuring about 5 separate seating areas for sampling the wine and food pairings.</span><br />
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<span style="font-family: Georgia;">They change their pairings every month and all the staff members can contribute to the food pairings (for example, when I was there, the cucumber dip was a recipe provided by one of the staff). The pairing also features an item from a local chef (this past month it was from a local food truck, <a href="http://therovingitalian.com/" target="_blank">The Roving Italian</a>). I was really impressed by the creativity and local sourcing involved in the tasting menu. I think I see my new "retirement" job in my future... </span><br />
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<span style="font-family: Georgia;">The wine was delicious and the pairings were a tasty and relaxed way to enjoy the wine, similiar to how you would at home. The staff was friendly, informative and down-to-earth, overall a really enjoyable tasting experience. I don't normally favor white wines, but the <em>Someting White</em> wine was fanastic. And the pairing of the desert wine, <em>Rosa Nera</em>, with the chocolate truffle was out of this world. </span><br />
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<span style="font-family: Georgia;"><br />We definitely had a great afternoon out at Fabbioli Cellars and of course, had to bring a few momentos home with us. So, take the time this month to enjoy some Viriginia wines and celebrate the fall season. It's a great time to relax, unwind and appreciate life with a fine glass of wine.</span>Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0tag:blogger.com,1999:blog-8137128834575740060.post-48844966992938700812013-10-01T12:36:00.001-07:002013-10-01T12:36:49.272-07:00Pumpkin Lasagna<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">Today is the first day of October, the month celebrating the great pumpkin</span><span style="font-family: Georgia, "Times New Roman", serif;">! Here's a recipe that uses pumpkin in a big way -- as the base for a vegetarian lasagna dish. This recipe calls for canned pumpkin, but if you're feeling particularly daring (and have extra time on your hands), you can roast a pie pumpkin and puree it for the base. </span><br />
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<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;">2 tablespoons of olive oil</span><br />
<span style="font-family: Georgia;">1 onion, diced</span><br />
<span style="font-family: Georgia;">1 pound of Swiss chard, stems removed, leaves washed well and chopped</span><br />
<span style="font-family: Georgia;">1 cup of spinach (fresh or fr<span style="font-family: Georgia, "Times New Roman", serif;">oze</span>n)</span><br />
<span style="font-family: Georgia;">2 teaspoons of salt</span><br />
<span style="font-family: Georgia;">2 teaspoons of pepper</span><br />
<span style="font-family: Georgia;">3 tablespoons of sage, finely chopped</span><br />
<span style="font-family: Georgia;">1/2 teaspoon of nutmeg</span><br />
<span style="font-family: Georgia;">3 15-oz cans of pumpkin puree </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cup of shredded parmesan cheese</span></span><br />
<span style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cup of heavy cream</span></span></span><br />
<span style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup of milk</span></span><br />
<span style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><span style="font-family: Georgia, "Times New Roman", serif;">12 lasagna noodles</span><br />
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<span style="font-family: Georgia;"><strong><u>Preparation</u></strong></span><br />
<span style="font-family: Georgia;">1. Preheat oven to 400 degrees. Boil water, cook lasagna noodles until al dente (about 8 minutes). </span><br />
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<span style="font-family: Georgia;">2. Heat a large pan over medium-high heat, add oil and onions, cooking onions until tender and translucent (about 8 minutes).</span><br />
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<span style="font-family: Georgia;">3. Add Swiss chard, spinach, 1 teaspoon of salt, 1 teaspoon of pepper, 2 tablespoons of sage, and 1/4 teaspoon of nutmeg to the pan. Cook, and stir regularly until greens wilt (about 8 minutes). Remove from heat. </span><br />
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<span style="font-family: Georgia;">4. In a medium bowl, mix two cans of pumpkin, 3/4 cup of heavy cream, 1/2 cup of shredded parmesan cheese, 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of sage, and 1/4 teaspoon of nutmeg. </span><br />
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<span style="font-family: Georgia;">5. Pour milk into a 9 x 13 pan. </span><br />
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<span style="font-family: Georgia;">6. Layer 4 noodles on top of the milk. </span><br />
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<span style="font-family: Georgia;">7. Spread half of the pumpkin mixture on top of the noodles.</span><br />
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<span style="font-family: Georgia;">8. Then layer half of the "greens" on top of pumpkin mix. Cover with another layer of noodles and repeat with pumpkin and greens. Layer a final set of noodles on top.</span><br />
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<span style="font-family: Georgia;">9. Combine 1 cup of pumpkin and 3/4 cup of cream. </span><br />
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<span style="font-family: Georgia;">10. Spread over top of lasagne noodles and sprinkle with remaining cup of parmesan cheese. </span><br />
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<span style="font-family: Georgia;">11. Cover pan with aluminium foil and cook for 20 minutes. Remove foil, and bake until cheese is melted and bubbly, about 15 minutes longer.</span><br />
<span style="font-family: Georgia;"></span><br />Eat What's On Your Platehttp://www.blogger.com/profile/09614490405542160731noreply@blogger.com0