Last week, I headed out on the town with two fabulous females. First stop: The Source. Only Lemmonex had been there previously, but she had lauded the sliders and tuna tartare, so EJ and I were excited to get on board.
The sliders (made of “American style” Kobe), of which there were four, were $16 and were pretty darn tasty–the meat was juicy and well-seasoned, and the bun and accompaniments were fitting. My one gripe is that we didn’t have a choice as to temperature; I like my burgers medium rare, and these were medium well to well done. Minor complaint, but at the price point, I should get to choose my doneness factor.
The tuna tartare ($15) was served in three sesame miso cones. It was a lovely presentation, and the tartare was good, but the cone was quite delicate and fell apart with my first bite (leaving a tuna-y mess in my hand). For me, this dish was a prime example of form over function.
The fries cost eight dollars and were great, and the portion was very large compared to the other dishes. The potatoes were well-salted and non-greasy, and the dish came with homemade bearnaise sauce and ketchup. There’s not much else to say besides yum!
My favorite appetizer of the evening was the plate of pork belly dumplings ($12) with a black vinegar dipping sauce. I love me some dumplings, and these were fine specimens–tender, flavorful, and full of piggy sweetness. I was happy to have given Lemmonex the fourth slider in exchange for the last dumpling on the platter.
I was drinking white wine, and it hovered around $12-$16 per glass. I’m not sure how much the cocktails were, but after the aforementioned food and three rounds, the tab was $65 per person. For simply starters and drinks, I think that’s a bit steep–and I suspect that a large part of our check was going to pay for the “Wolfgang Puck” name attached to the entrance sign. C’est la vie.
For dessert and more drinks (we’re not lushes, I promise), we scooted a few blocks over to Central, where Lemmonex had never dined. We split the “Kit-Kat Bar”–a delicious and decadent take on the classic candy, served with homemade hazelnut ice cream. Drool. With the dessert and two final rounds, we shelled out $22 a piece. A much better number! Of course, we ordered less than we did at The Source–but still, prices at Central are reasonable for what you’re getting, whereas at Puck’s place, you’re partly paying for the packaging.
So there you have it–if you have some cash to burn, The Source is a chic lounge with some compelling food and drink. However, Central can deliver some pleasant surprises on your plate, in your glass, and in your wallet.
A few Sundays ago, the boyfriend and I were strolling through Georgetown, stimulating the economy (you’re welcome), when we noticed a new storefront next to Hook–The Tackle Box. Much to our pleasant surprise, it was the grand opening of this affordable, casual seafood restaurant (which is styled to resemble a New England “lobster shack” in both appearance and culinary offerings). We were there around 4 or 4:30, and there was plenty of staff on hand–including Chef Barton Seaver.
For $13, you can get a “Maine Meal” that includes a fish, two sides, and a sauce. I opted for fried clams, mac ‘n cheese, and grilled asparagus, and I decided to try the lemon garlic aioli (even though I don’t usually put a lot of sauce on my seafood). The clams were huge and tasty, and the breading added great flavor without being heavy or overwhelming. The mac ‘n cheese was just average and could have used a little more cheese and seasoning. The grilled asparagus were awesome–they had a wonderful char, and they were crisp but tender. The aioli was nice, but, true to form, I didn’t use much of it. Boyfriend had the fried oysters, braised greens, and french fries, and he went with the tartar sauce. The oysters were big and juicy and bursting with flavor (I actually preferred them to my clams), and the greens were salty and delicious. The fries were seasoned well, though I would have preferred them to be a bit crisper. I didn’t try the tartar, but it was gone by the end of the meal, so it must have been good.
The place is really casual, with big communal picnic tables and paper/plastic plates and forks. The quality of ingredients was apparent, and I thought the quantity of food was pretty good for the money (for example, I think boyfriend got about 8-10 oysters with his meal, and I got 5 really nice stalks of asparagus with mine). We asked about their hours, and it looks like they’ll be open till 2 AM on the weekends–freakin’ smart, considering the lack of GOOD late-night dining in this city. They don’t have a liquor license yet, but I believe the paperwork has been filed, so to speak.
We’ll definitely try to go back before the big move–there’s plenty of variety on the menu, so there were many things I didn’t get to try that I would like to (the clam chowder being number one on that list). I think this place is going to be crazy busy once the word gets out!
After splurging on some delicious morels at the Dupont farmers’ market, I decided to improvise with them instead of following a predetermined recipe. After much thought, I settled on a homemade morel alfredo sauce (which I served over store-bought whole wheat rigatoni).
I rinsed the morels and then sliced them, and then I set them aside while I minced some shallots and sauteed them in olive oil. Once the shallots were browned, I melted in a stick of butter and then added the morels. The smell was incredible–earthy, almost fishy, and very rich. I added a cup of heavy cream and some freshly grated parmesan cheese (I’d say at least a cup), and then I simmered the sauce until it was thick and creamy. I tossed in the cooked rigatoni, and voila! Savory mushroomy goodness.
At $12-$15 per pint, morels are certainly a special occasion treat for me. But, I really enjoyed this dish, and I will look forward to the next time I can make it with these rare and delicious fungi.
Shrimp and grits is a southern classic, so when I saw this casserole recipe (from Cooking Light magazine, with some adaptations for personal taste and texture preferences), I had to give it a go. This was an easy, cheesy version of the dish, and I really enjoyed it the night I cooked it for dinner. However, it made a LOT of food, and the leftovers just weren’t up to snuff (the shrimp were rubbery, and the grits were dry). So, if you’re only cooking for one or two people, I’d suggest halving the recipe–or inviting some folks over for supper!
- 2 cups skim milk
3/4 cup chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup shredded Parmesan cheese
2 tablespoons butter
1 3-ounce package reduced fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp
Cooking spray
Preheat oven to 375. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375 for 25 minutes or until set.
Even though April is not really chili season, it was a bit raw on Sunday night and I decided to warm up by preparing this green chili (from Cooking Light Magazine). It had a great bright flavor–almost TOO bright. Maybe next time I’ll add some beans, which would make the dish thicker and meatier-tasting. The spice was great, and anything that has large quantities of cilantro has my vote, so I’d definitely make this again. You could easily substitute chicken for pork, or you could cut the meat altogether.
- 2 teaspoons canola oil
3 tablespoons yellow cornmeal
1 tablespoon ancho chile powder
1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces
2 cups coarsely chopped fresh tomatillos (about 12 ounces)
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped mild green chiles, drained
1 jalapeño pepper, seeded and finely chopped
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons tequila
1/4 teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat. Remove pork from bowl, reserving any remaining cornmeal mixture. Add pork to pan; sauté 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly. Stir in tomatillos, broth, chiles, and jalapeño; bring to a simmer over medium-low heat. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.
I’ve never made scones before–hell, I don’t even LIKE scones that much–but the combo of Manchego cheese, basil, and sun-dried tomatoes was just too yummy to pass up. In the end, the flavor was definitely there, but the texture was a bit off. I think I overkneaded the dough, which resulted in extra (unwanted) density, and I definitely made the scones too thick. Anyway, lessons learned! As with all baking, at least in my world, perfecting this recipe (from Cooking Light magazine) will just take a few more tries. Maybe one of my talented readers can get it right on the first attempt!
- 2 cups all-purpose flour (about 9 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup (2 ounces) shredded Manchego cheese
1/2 cup chopped ready-to-use sun-dried tomatoes (2 ounces)
2 tablespoons chopped fresh basil
3/4 cup low-fat buttermilk
2 large egg whites
Cooking spray
Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese, tomatoes, and basil. Add buttermilk and egg whites, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Coat top of dough lightly with cooking spray. Bake at 425° for 15 minutes or until scones are golden.
Miss Lemmonex tagged me, and, because I love her so, today you’re getting a meme! Thank her if you like it, blame her if you hate it. :-) This is going to be hard, since I have my “101 things” list already published on this site, but I should have enough neuroses to go around.
1) When I change the volume on the television set, it has to end up on an even number. I get really freaked out otherwise. This behavior simultaneously annoys and fascinates my roommates.
2) Here are the things I’m most looking forward to as I prepare to move to Atlanta: living closer to my folks, never being more than a few miles from Chick-fil-a, the Georgia Aquarium, greater grocery store variety, accessibility to live college football, cooking in my parents’ HUGE kitchen, reuniting with wonderful old friends, warmer weather, bring driving distance to Charleston and Savannah, and having the space to get a dog.
3) Here are the things I’m least looking forward to: driving (and paying for gas and car insurance), living so far away from my sister (though she’s moving to San Fran, so that’s her fault), living so far away from New York, not being able to buy beer on Sundays, leaving my amazing DC friends, not having as many farmers market options, not having as vibrant of a restaurant/foodie community (though I don’t think it’s as lackluster as people claim), and the anxiety of starting a new job.
4) Speaking of my new job, while I am anxious and have a lot to learn, I am really looking forward to the challenge. In a nutshell, I’ll be helping severely disabled veterans (for example, those who are in wheelchairs or who have lost limbs) obtain grant funds to adapt their homes. I can’t imagine a more rewarding position, though I will probably have to invest in the Kleenex corporation due to the amount of crying I will do on the way home from work every day.
5) I met my boyfriend on Craigslist. We’ve been together going on three years.
6) I enjoy really bitter, hoppy beers and dry, acidic wines, but I like my coffee and tea insanely sweet.
7) I’ve decided to take the Georgia bar exam in February 2009, even though a) my job does not require it, b) I’m already licensed in Maryland and DC, and c) it will be incredibly costly and unpleasant. My boyfriend will be taking it then as well, so I decided it would be great if we could serve as each other’s support system. Plus, it never hurts to have something like that as a “just in case,” ya know?
Back to the food soon, y’all…have a great Monday!
I love throwing together a pot of pasta and sauce–it’s filling, it’s tasty, and it’s easy to make when there’s nothing else I feel like cooking. However, while this simple staple certainly gets the job done, it always makes me feel a little bit hollow. After all, tossing boxed pasta into a pot of boiling water certainly isn’t rocket science, and the hardest part about making the sauce is opening the jar.
I’m not ready to make homemade pasta–yet–so I decided last night to tackle the sauce. Again, I adapted a recipe from Cooking Light magazine, and it turned out really well. There’s not a lot to say about it other than that it’s a great base for doing other things–for example, it will work perfectly with my eggplant parmesan, and it would taste even better over pasta with some ground beef or sausage and fresh basil added at the end.
- 3 tablespoons olive oil
3 medium chopped yellow onion
1 tablespoon sugar
6 cloves minced garlic
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds
2 tablespoons balsamic vinegar
2 cups chicken broth
3 (28-ounce) cans crushed tomatoes
Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
There’s no photo, since, hey, it’s marinara sauce, and you know what that looks like. Do you make YOUR own pasta sauce? What sets it apart from the pack?
This is a summery dish if ever I saw one–spicy, yet refreshing, and really good on the grill (or so I imagine–I was stuck with my indoor grill pan, of course). Even though I got serrano pepper in my eye and then cut myself while chopping mint, the great flavors of this meal made all of my pain subside. Well, not really, but it was darn tasty.
Note: In Cooking Light magazine, this recipe is called “Seoul-ful Chicken with Minted Cucumbers.” Love the dish, hate the pun.
Cucumbers:
- 1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
1/4 teaspoon salt
1/4 cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1 serrano chile, seeded and minced
Chicken:
- 8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
Cooking spray
1/4 cup thinly sliced green onions
To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.
To prepare chicken, combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions.
A while ago, Metrocurean posted a gorgeous picture of this recipe (from the blog of Marriott’s corporate chef). Asparagus? Good. Poached eggs? Good. FRIED poached eggs?!?! Goooooood.
Sadly, I was only halfway invested in this recipe last night–roasting the asparagus was no problem, and I definitely wanted to fry a couple of poached eggs, but I wasn’t in the mood to fiddle with the brown butter sauce. So, my end result didn’t photograph or taste nearly as lovely as Mr. Hotel Chef Man’s did. However, I did learn a few important things…
1) Asparagus is the bestest. I roasted mine (under a low broiler) in just some olive oil, kosher salt, and black pepper, and they were delicious–soft, but not mushy, and bursting with flavor.
2) Poaching eggs is hard. I read somewhere that putting them in plastic wrap “sacs” (and then dunking them in boiling water) was the best method for cooking the whites all the way through AND keeping the spherical shape. Well, the whites were cooked all the way through, and the shape WOULD have been spherical–had half the whites not stuck to the plastic wrap. D’oh! Next time, I’ll be using some non-stick spray on those bad boys.
3) Frying poached eggs is even harder. Once the eggs were poached, I put the sacs in the freezer for about 15 minutes to make them easier to work with. After removing them from the plastic wrap, I coated them in an egg/milk mixture and then rolled them in seasoned breadcrumbs. This would have been a lot easier if half of the aforementioned whites hadn’t stayed with the plastic, making the yolk precariously exposed. Nothing burst, thank goodness, and I fried those suckers in olive oil until they were just golden brown.
4) There’s a reason this recipe called for a brown butter sauce. Even though the asparagus were flavorful and the eggs turned out to be rich and texturally interesting, there was definitely something missing. Next time, I’ll do what the Marriott chef says and attempt the whole shebang. In the meantime, here’s how it all looked–not half bad for a first effort!
