Wednesday, December 22, 2010
Labels: meat and poultry
Tuesday, December 21, 2010
Labels: quick tips
Monday, December 13, 2010
Craving pasta but looking for some extra protein and fiber? This is something my parents would often make in the winter with the leftover pinto beans from the garden that they would freeze. In our case today, used drained and canned pinto beans or soak and drain the dried ones. Some people like to make this more soupy but i Like mine better like this. Choose your pasta but keep the shape small enough to match the shape of the beans- orechiette work perfectly. Then in a saucepan with olive oil, sautee a chopped yellow onion with some hot pepper (I’ve been using habaneros these days) and a bit of salt. After the onions soften put your pasta pot with water to boil and add 2-3 chopped tomatoes to the saucepan. After about a minute add 2 cans (or the equivalent) of the pinto beans, cover and leave on low heat. After the pasta is aldente, drain the water, then mix the beans with the pasta in the same large pot over medium to high heat for 30 seconds to a minute stirring constantly then plate and serve with some black pepper (fresh parsley if you have it) and your favorite grated cheese.
So I was talking about cheese on Saturday with Jackie and I find out she still somehow has never been to Cowgirl Creamery. Holy frijoles, this place is amazing. Located on 9th and F in DC and @ the Ferry Plaza in San Francisco, Cowgirl Creamery carries its own organic brands while promoting small scale artisanal cheeses from across the world. Walk in and find specialty sauces, cheese boards, books and accessories then make your way to the back to discover a an overflowing case of cheeses just waiting for you to sample. Ask your questions and get ready to learn as the maître fromager hands you sample after sample of the world’s finest dairy indulgences. Don’t get carried away because you can end up purchasing more than you planned but I guarantee if you check it out once it won’t be your last time. Cowgirl Creamery in Washington DC. 919 F Street NW, Penn Quarter, Washington DC202.393.6880
Tuesday, December 7, 2010
With two locations (Rehoboth Beach & Washington DC), Nage's District location is not far off the beaten path but seemingly in the middle of nowhere-- on Scott Circle in the Courtyard Marriott. The food here is fantastic, everyone's friendly, the lunchtime crowd is always nice and happy hour is.. happy hour is actually pretty good- as long as you dont want to see and be seen or if you need catch up with a friend some place where you're sure to not run into anyone. Lighting is kinda funky red at times but you get used to it after your first cocktail. Happy hour, Monday - Friday $5 Specialty drinks $4 Stoli $3 Select beers $2 Select house wines $1 Fries. Check it out and don't worry, you're smack between Dupont and Logan if you're planning on doing anything after. Nage 1600 Rhode Island Avenue, NW, Washington, D.C. 20036.
Labels: happy hour DC
Thursday, December 2, 2010
purchase this sweet thang is Cali or New Jersey. I might need to pick some up next time I head up the Turnpike!
...but it'll sure be a good time. Little late for Thanksgiving recipes but this is what we did: Bacon, sausage and salami, all chopped in bite size pieces and cooked to perfection, then add chopped asparagus (the thicker kind), and mix in enough eggs till they're "swimming." Spoon this into your turkey and toss the bird in the oven. The mixture will expand in the cavity and will come out PERFECT (or don't bother with the bird and just make the world's unhealthiest omelet).
Wednesday, December 1, 2010
Julia's Empanadas Dupont, Brightwood, Adams Morgan and Columbia Heights
Much easier than you would think. Get six or so fresh squid heads- Whole Foods usually has them but you might need to shop around otherwise. Get them home, rinse 'em out real good and set aside. In a food processor (or by hand if you don't have one) throw in two boiled potatoes, half a cup of bread crumbs, 2-3 jalapeños, and good fistfull of parsley, 2-3 tablespoons of olive oil, then mix in some salt, black pepper and an egg. With a teaspoon gently fill each of the heads, secure it with a toothpick and pan fry for a few minutes on each side till they turn white and just get golden brown. This is FANTASTIC over a bed of baby spinach with shaved radishes, red onions and a balsamic reduction. This is a good alternative when considering sustainable seafood and sure to impress anyone who appreciates calamari.
So there's really no healthy way to get around this but every once in a while you need to indulge- ESPECIALLY on a rainy winter day like this. Over low heat in a large pot, coat the bottom with bit of olive oil and sautee half a red onion and some fresh garlic with about a tablespoon of salt. Then toss in a 2 cups of unrinsed arboro rice (we always use arboro for risotti) and toast that for about 30 seconds to a minute, constantly stirring. Add a cup and a half of white wine and half a stick of butter. Once everything mixes and sets (about another minute or two) add a cup and a half of chopped, dried porcini mushrooms and four cups of water (for a richer risotto substitute a broth for the water just be careful as it can get salty). Once that all comes to a boil I like to throw in a diced tomato or two and finely chopped chives if you have them, give it a big stir, cover and shut the heat of. Let that to sit for 15-20 minutes and the rice should absorb all the liquid. In the end the risotto should be thick but loose and not watery. If it turns out too dry and the rice is a bit crunchy, stir in more water or broth over low heat, half a cup to a cup at a time- and if you feel its too loose just keep it over low heat for a bit- just be sure it doesn't stick to the bottom. Just before serving add 3/4 of a cup of grated parmigiano cheese, plate and serve with some cracked pepper and some fresh mint or basil leaves.
Tuesday, November 30, 2010
Thursday, November 18, 2010
David's Cafe 1058 Collins Ave. Miami Beach and 1654 Meridian Ave, Miami beach
Tuesday, November 16, 2010
Holy Toledo, this is the place to go for a burger in Miami. I know there are a bunch of offensively large artery-clogging burger places in Miami Beach but check this out. I went with my friends Addy and Shawn is I can honestly say it was the best burger in a long time. This is from their website "Our signature burgers are "The 8oz" and "The Melrose", and are made with the highest quality humanely raised, hormone-free Black Angus sirloin, blended with short rib, chuck, and tri tip. We grill our burgers over live Texas oak, giving them an unmistakable taste that is all our own. Our natural grass-fed beef, free-range turkey and bison, and homemade veggie/vegan burgers can be customized endlessly with the long list of seasonal, house-made extras, sauces, and sides." They've designed a bunch of different burgers (they're not all as unhealthy as ones we got- pictured above) but you can even build your own. 8oz Burger Bar, 1080 Alton Rd, Miami Beach, Florida 33139(305) 397-8246
Monday, November 15, 2010
*Costa Rica has great sustainable palm heart production so aim for that when shopping.
Thursday, November 11, 2010
In a large pot, coat the bottom with olive oil and sautee some chopped onions, carrots, celery, and jalapeños till they begin to soften. Throw in a package of ground beef* with a 2 tablespoons or Worcestershire sauce and slowly cook till the meat is no longer pink. Get a bag of frozen bell pepper strips and trow them in a blender with olive oil, juice from 3-4 limes, garlic and some salt. Add the blended peppers to the pot with 2 cups of frozen corn. Let everything get to a light boil and reduce the heat to simmer. Add a can of drained and rinsed black beans, a can of white beans and a can garbanzo beans to the pot. Simmer for another 5 minutes and serve warm with cracked black pepper and a lemon wedge. Fresh herbs always make a nice touch too.
*I only ever you beef that's been ground in the store. That way you know its one or two or three pieces of clean meat that get fed by and into a grinder and with no filler. Prepackaged beef or "hamburger meat" often has filler and is processed in industrial facilities where attention is not always given to cleanliness of the food or equipment.
Labels: meat and poultry
OMG this was sooo good. My gift from Shannon from Barcelona, it was an already prepared seafood and squid ink sauce. The pasta got cooked with it and man, my mouth is watering just thinking about it.
I'm looking everywhere to try and find it in the US.
REWARD for anyone that can find me some!
I'm looking everywhere to try and find it in the US.
REWARD for anyone that can find me some!
Thursday, October 21, 2010
Wednesday, September 29, 2010
So a month or 2 ago I went with Lita, Vic and a couple friends to Homestead Farms in Virginia to go peach and berry picking. Tons of fun. Great relaxing day, you get to picnic, get a hotdog if that's how you roll and just chill in the sun. Well, we got so many blackberries I wasn't sure what to do with them since pie isn't really my thing. I ate a bunch, smoothied even more, froze a huge tupperware, and with the rest I divided them into mason jars pack with a washed lemon rind and half a cup of sugar. Once they're all packed in fill the remaining space with white rum. Close tightly and refrigerate for at least 2-3 weeks occasionally turning the jar upside down and right sight up again to help dissolve the sugar. This soon becomes an amazing treat as the blackberries swell with alcohol and the rum turns dark purple. Try couple spoons of this over vanilla ice cream. mmmmMMMM
Friday, September 24, 2010
Wednesday, September 15, 2010
Tuesday, September 14, 2010
Pret a Manger 1825 i st nwWashington, DC 20006 (202) 403-2992
This is hands down one of the best summer dishes you can have.
Vegan or with lean chicken, this can please anyone. Cut a whole cantaloupe in bite sized pieces, and mix with a large chopped red onion, a few jalapeños (depending how hot you want it), a handful of cilantro, juice of 4 limes (assuming they're large and juicy) salt and black pepper. If you want it vegan stop here, otherwise pull the meat from a rotisserie chicken or chop a few grilled chicken breasts and mix it all together. DELICIOUS, healthy, sweet, savory, spicy and tangy all in one.
Throw a chopped eggplant, bell pepper and garlic with a touch of salt and olive oil in a saucepan and cook on medium heat till the garlic just starts to brown then add a 12 oz can of crushed tomatoes. Stirring occasionally cook everything till eggplant is tender then remove from heat and set aside to cool. Drop your cheese tortellini in a pot of boiling water--they'll sink to the bottom but as soon as they float to the top collect them with a slotted spoon and they're done. Gently fold in the tortellini with the eggplant and sauce, move everything to a large oven-safe casserole and cover with a generous layer of Parmesan cheese. Bake uncovered in a preheated oven at 275 for 10-12 minutes until the cheese melts and starts to bubble but doesn't quite burn. Carefully remove and set aside for a minute to slightly cool but should still be served hot. A helping of this with some cracked pepper and some fresh basil will keep you going back for more. Sure to please almost any crowd.
Wednesday, August 25, 2010
So I was inspired to do another crabcake tour of DC. Let's see if it actually happens though since I have less time than a broken clock. Here we go again at Tabard Inn. Interesting interpretation but once again terrible execution. This has happened so many times. Fine, go for a cocktail at the bar, or sit in a quirky nook, by the stairs. Whatever. But the food here is sometimes too creative so if you don't want to risk it and you're stuck on a business lunch stick with something simple. Steak, burger, salad... of wait, the niçoise doest have lettuce. This very bread-y and crumbly sub par crabcake was with I think what was supposed to be watercress, roasted corn (which may or may not have come from a can), all over a lobster bisque. Aside from the fact I was left to consume my briny lobster bisque with a fork, nothing seemed so go together, the flavors confused each other and the crab cake, really, was comparable to one from Phillips. Fish tacos are okay if the "nuggets" are not over fried. Burger's OK. Tabard 1739 N St NWWashington, DC 20036(202) 331-8528
Thursday, August 12, 2010
Wednesday, August 11, 2010
If you work in this neck of the woods your lunchtime options are somewhat limited but fear NOT, Palette is a sophisticated and impressive downtown gem. Their menu is a bit sporadic and lacks an overall theme but that just makes for a nice diversity if you're lunching with a variety of dietary preferences and restrictions. Their barbecue duck sandwich is pretty kickass, fish and chips a step above the rest, and their crab cakes... omg their crab cakes are totally off-the-chain- huge pieces of meat, perfectly seasoned, browned on the outside and moist on the inside. The omelet entrée and the crab salad I think were OK but not amazing so I'd go for something else. Palette,
Yes it's located on the ground level of the Marriott Courtyard but don't be fooled. I've been to Nage a handful of times for work lunches and have never been disappointed. Contemporary American cuisine I believe is what defines their innovative and often changing menu but yesterday I may have had HANDS DOWN the best gnocchi dish outside Italy. Chickpeas, heirloom tomato, watercress pesto, buffalo mozzarella (please excuse the terrible photo above). The presentation was a bit overwhelming but the the dish itself, FANTASTIC...seriously check this out. Nage Restaurant, 1600 Rhode Island Avenue, NW Washington, DC
but if you're looking for a hangover cure maybe reach for something else. Looking past the fact that for the seasoning mix the first ingredient is salt and the second is MSG, what exactly is "chicken powder?" Frankly, I'm much more comfortable with chicken fat than dehydrated, pulverized chicken bits. Oh well, call me picky.
Thursday, July 22, 2010
Wednesday, July 21, 2010
Great cheese-less pizza that's just meant for hot summer days. Toppings are super Sardinian and pretty easy to find.. Tuna (try and find better quality tuna packed in oil- otherwise regular canned will do fine), red onion, tomatoes, capers, cracked black pepper and sea salt. Probably one of the healthier pizzas you'll sink your teeth into anytime soon.
In case you forgot how to make the dough: 1 packet active dry yeast 3 ½ cups all purpose unbleached flour, 1 cup semolina flour (#1 durum wheat),1 ¾ cups warm water (80˚ F), a touch of olive oil, and just a sprinkle of salt.... 20 minutes at 375 or till the crust is golden brown.
Labels: pasta and rice
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!