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  1. Excited to announce we have a new pop up in the alley behind Corduroy and Baby Wale. "Clos Du Roy"! The walled in patio is open each night at 5 PM and taking reservations until 8:30 as all patrons must leave by 10 to keep our neighbors happy. We are open 7 nights a week weather permitting. Haven't watched the weather like this in a long time. Just received some beautiful Tuna today- fatty and fresh.
    11 points
  2. We had carryout from there last night – as we have every Sunday night since March in supporting a family and establishment where we have been customers for over 40 years. A duck always makes it to Christmas Eve dinner at the house where our three lads grew up with “Duckers” as their neighborhood Chinese restaurant. It is still their first choice for a coming home meal out that always includes sesame beef and deep-fried Cha Dumplings with a garlic and scallion sauce. I get the velvet pork quite often and I’ll give it a go with chicken soon. One more thing. They have real egg rolls and not
    7 points
  3. Oops... forgot text NYT spinach and feta pie recipe by Ottolenghi And with the chermoula on top
    7 points
  4. With the closing of nearby Firehook in Cleveland Park, it created some good opportunities for Al Volo. They took over the lovely Roma garden behind Firehook which is a nice social distance setting with each table already spaced apart under grape vines with a small fountain in the center. They also invited a baker to setup a pop-up bakery in the small retail spot connected to the restaurant - operating 8am-3pm and you can take your baked goods to the garden too. Today I sampled the pain aux raisin and it was excellent. The baker herself sold it to me and it was warm from the oven - really high
    6 points
  5. Last night: Salad (romaine, hard-boiled egg, tomato, chickpeas, candied pecans) Baguette and butter Deviled chicken thighs Pumpkin mac and cheese Green beans with bacon sauce I made the mac and cheese with penne rigate. It used up the last of the pumpkin puree from the can I opened to make muffins. The cheeses were mozzarella, cheddar, and a mystery shredded cheese in a soft cream of some kind that came unlabeled in a dinner delivery and hadn't been used. Since I didn't know what it was, I tempered the mystery cream/cheese with the hot pumpkin sauce before adding. I needed
    5 points
  6. Heads-up that Jarad Slipp has opened Knead Wine in Middleburg in the small space next to the former Julien’s location. Excellent pizzas and wine - one side of the store has $20 wines and one side has $40 wines. Takeout only. Wonderful addition to the village. Knead Wine
    4 points
  7. Were it not for Jacques, I would be the only one able to make edible food here. When we got married, the husband could make meatloaf, hot dogs, and something he called "casserole." "Casserole" is pasta, generally elbow macaroni, with spaghetti sauce and mozzarella, baked. Of those things, hot dogs are the only ones I enjoy, and you can only eat so many of those. But then he watched Jacques on PBS. And then he wanted to make an olive stuffed leg of lamb. (I hate olives and do not much like lamb. Thank god for friends who are willing to eat experimental cooking!) So he made a stuffed l
    4 points
  8. I go through reservation websites all the time, hoping to find a new restaurant with outdoor dining. That's how I found Ruthie's All-day on Opentable. And then I read a piece on the restaurant by Eater. They also have free parking - that clinched the deal. So I ordered Wood Grilled Oysters with yuzu kosho butter. I had no idea what yuzu kosho butter is but what the heck! It turned out to be delicious - I only wish the oysters were bigger. The Wood Grilled Striploin with chimichurri was less magnificent (not a great piece of meat compared to the ribeye I've been buying at Balducci's)
    4 points
  9. After doing a good job of cleaning out most of the fridge last weekend, I did have a fennel bulb hiding in the drawer and a few small potatoes. My husband cubed the potatoes, sliced the fennel and a red onion and tossed them all with olive oil, salt and pepper before roasting for 40 min. I came home and microwaved some of the remaining smoked pork and it made a fantastic dinner.
    4 points
  10. Chicken piccata with spaghetti Roasted watermelon radish and fairytale eggplant with herbed tahini sauce. I would never have thought to roast the radishes but saw a recipe online after I was wondering what to do with this big bag of large radishes in my CSA share. These were really good and nice alternative to the usual thin slice on salad or pickling. Muscadine grape smash cocktails - I did a riff on this recipe with these good but odd varietal in the CSA. https://food52.com/recipes/24395-concord-grape-smash While the recipe calls for white rum, we made a few and I thought the drink
    4 points
  11. My wife works at a well-known kitchen wares store in in Tyson's Galleria, and last night I learned Andy's Pizza recently reopened. We have enjoyed Andy's on a few occasions, and it's always been quite good (and much better than anything around Ashburn), so she brought a pizza home for dinner. I'm glad to report their New York style pizza is better than ever. We ordered a half margherita and half sausage and jalapeno pizza. The 18 inch pie was perfectly cooked.. The crust was relatively thin, a bit crispy, and a bit chewy. Andy's uses a relatively light hand with the sauce, cheese, and top
    4 points
  12. The apple bars sound good, saf, but I don't want to make you type it out . The fire pit birthdayish party also sounds really nice. I miss parties. I've got no menu planning ideas to offer. Mostly I just stumble along and see what catches my attention. Right now I'm kind of enjoying foods and menus that make me think of fall. I was seduced, however, by the prospect of a new Barefoot Contessa comfort food cookbook and have been flipping through that today, eyeing a few of the recipes for future menus. I haven't bought a cookbook in quite a while. Tonight Salad of romaine, tomato
    4 points
  13. Well, as usual, Sunday was grill night. Porterhouse. Potatoes. Salad. Yellow Squash. Carrots. Leftover cupcakes. Leftover broccoli slaw. Leftover brioche rolls. Oh, I had leftover cupcakes, rolls, and slaw because Saturday was also grill night. A friend has a round number birthday coming soon. So, we celebrated in our back yard. A few weeks early, in case it starts getting too cold to eat outside. Firepit was lit all afternoon and evening. We went to German Gourmet, and got a variety of brats, and cheeses, and salads. And Oktoberfest beer. I have to say, next time I will make the carrot s
    4 points
  14. Baby arugula salad with tomato and kalamata olives; balsamic vinaigrette Leftover cornbread plus crystal hot sauce butter Honey - gochujang skirt steak Gratin of formerly green tomatoes Leftover au gratin potatoes with dill The steak recipe -- from the Post -- turned out delicious and very spicy. The carbonized pan from all the honey was a little more problematic, but my husband cleaned it 🙃. The cornbread and its associated butter were from the NRG delivery last week. It's sweet cornbread, very sweet. The hot sauce butter is presumably designed to negate that a bit. I had
    4 points
  15. I checked out the Officina pop-up in G'town this past weekend. Not sure what the arrangement is with Via Umbria, but the city has allowed restaurants to take over one lane of Wisconsin Ave on each side. So I had a table on Wisconsin Ave, away from the pedestrians and shielded from traffic. The menu is very limited, what you see on the website is what you get in person. They didn't have any vegetable sides so I was compelled to order an arugula salad for $14. $14 for uncooked greens is not a great return for my money but it was a tasty salad. My primi was bucatini with crab meat and s
    4 points
  16. I was a big fan of their sister restaurant, Peking Duck, on Rt 1 in Alexandria (near Ft. Belvoir) but they closed a year or two ago due to heath reasons (of the chef). To comment on Eric's comment above, I'd just add that the thing I prefer about their duck vs. Peking Gourmet Inn is the speed at which they carve the duck. At PGI, they remove the skin, fat and meat very slowly, so by the time you eat it, everything is cold (or at least not hot). At Peking Duck (RIP) and Duck Changs, they do the carving at top speed so everything is nice and hot when you eat it. Their dumplings are
    4 points
  17. Three friends came for dinner, and it was the first time I’ve had four people around my dining table since the pandemic began. Caesar salad. Red and yellow peppers stuffed with a sort of “pork burrito” filling. Onions, garlic, Cumin, smoked paprika, ground pork, black beans, cilantro, jalapeño, homemade salsa. Roasted asparagus. Blueberry Clafoutis.
    4 points
  18. I've used the corona down time to watch every season of Chef's Table, David Gelb's award-winning chef documentary series streaming on Netflix. David Gelb first made a name for himself with the movie Jiro Dreams of Sushi. He views Chef's Table as the follow-on series to Jiro. To be fair, the series does become rather formulaic and some of the production is overblown...but the food porn is excellent. And many of the stories are interesting and inspiring. On September 3, 2020, Chef's Table: BBQ was released as a four part season focused on BBQ and other fire-based cooking. Some highli
    4 points
  19. Inspired by Pat’s post above, I used the Punjabi turnip recipe to make Punjabi potatoes. Great recipe. I think the potatoes mitigated some of the heat, but it still had a nice low burn and the cilantro stems were surprisingly great. The potatoes accompanied chicken thighs that I trimmed, and then marinated in a mixture of tahini dressing (homemade) and zhoug (Trader Joe’s). This mixture made a tasty marinade and would also be lovely as a sauce or a dip with crudités. After the thighs were in a hot oven for about five minutes, I put them under the broiler. This was a really sati
    3 points
  20. Tonight was Chicken pot pie soup with crust croutons Leftover meatloaf and bacon Punjabi turnips The soup was the leftover pot pie filling reheated with some boxed chicken broth and thinned enough to be called a soup. I pulled the crust pieces off and reheated them in the oven while I was finishing up everything else. The turnips were very hot. I loved this dish. My husband thought it was too hot. (I did add an additional bit of hot pepper beyond what the recipe called for.) I'm finding that the pandemic has turned super hot and spicy food into comfort food for me. I guess it's t
    3 points
  21. Had a really delicious takeout dinner from Anju last weekend. Tom Sietsema's old Post review's primary complaint was the food came out too fast, but that is great for delivery 🙂 Everything traveled well too. We had: Goguma - korean sweet potato, sesame honey butter, herb muchim. This was really surprisingly good. The blistered skin had a nice char flavor and was crackly that was a nice contrast with the creamy rich buttered potato. It comes with a bit of foam that actually held up ok for the first part of the meal. Recommend you eat this first though for carryout. Bul Guksoo - chill
    3 points
  22. Yesterday was grill night. Pork chops, brussels sprouts, carrots, summer squash all grilled. Salad and angel biscuits. And buttermilk ice cream and blueberry thing (yes, the recipe says blackberries, but I was out) for dessert. It makes him sooooo happy to be able to grill. Tonight I am trying to use up some of the pork roast from last week by making it into a shepherd's pie kind of thing. Blanched some broccoli, sautéed some fennel, mixed them into the leftover pork apple onion thing. Topped with mashed potatoes. We will see how it comes out. It's getting hot now. Also salad, and leftove
    3 points
  23. Had a little babymoon overnight in Middleburg last Thursday, and can very much echo the praises for Knead's pizza. These were some of the best pizzas we've had in a long, long time. Got the Margherita (bright, sweet, acidic, and not skimpy on the basil), the Trucks (brilliant idea adding the pistachios for some textural contrast and lingering bitterness), and the Hendrix (the winner of the three, with incredible rough-ground fennel sausage and a garlic cream sauce). Wonderful blistering / char on the crust, and a really nice lactic tang in the dough. What a great addition to Middleburg, and wo
    3 points
  24. Well last week we managed a little getaway up to Ohiopyle for some hiking/biking really just to be in a different view and frame of mind, as Matt and I could work remotely for a week. I made some big batches of things before we left: Tamales- turkey adobo and veggie- with black beans, spinach, cheese, salsa verde. Dal Makhani (I make big batches of this and freeze big portions) Both things I took up with us along with extra turkey adobo that we used in burritos. This week I made pork chops that I brined, then Hubby smoked. Served with farro cooked in veggie broth and a bi
    3 points
  25. Leftover breaded chicken thighs topped with provolone Shaved fennel salad with vinaigrette Butternut squash ravioli with butter sauce Sauteed spinach with raisins and pine nuts All of these components worked nicely together. After a day littered with things that didn't go so great, I was at least pleased with this. I reheated the chicken in a moderate oven in a glass dish covered with foil. When they were about ready, I removed the foil, topped each piece with a slice of provolone, and returned to the oven until the cheese melted. I plated the fennel salad on top of the chicken
    3 points
  26. Cheddar - Jalapeno Bread Cream of tomato vegetable soup Breaded chicken thighs Leftover spinach quiche I had found a very old 28 oz. can of whole tomatoes at the back of some supplemental pantry space a few weeks ago and was trying to decide if they'd still be good for anything. Canned tomatoes don't keep real well past a certain point. They really pick up the taste of the can and are not pleasant to eat. They can ruin whatever they are used in. Sunday I finally took these out of the can and stored in a plastic container to see how they'd be out of metal. Checked after a day and th
    3 points
  27. Romaine salad with Campari tomatoes (past fresh tomato season 🙁) and marcona almonds; Caesar dressing Orecchiette with braised chicken and mushroom ragu; grated Parmesan The ragu is a Joy the Baker recipe. I've posted about it before. It uses both dried porcinis and fresh creminis, plus some soaking liquid. I saved the excess soaking liquid, which will be good in something. The dried mushrooms really add a boost to the flavor here.
    3 points
  28. It's Sunday. But it's raining. So no grill night. Instead, pork loin in the crock pot with apples and rosemary. It was tasty, but too dry. Harvest grain bread from Ravenhook. CORN ON THE COB! (Pleitez, at the Petworth Farm Market, had a small little last batch of corn that they had harvested this week.) Salad. Later, cherry cheesecake brownies. (Hey, I had to use up the leftover cherry pie filling I made last weekend somehow!) Last night was delicious takeout from Purple Patch. Mezcalero takeout the night before.
    3 points
  29. Yes, indeed. You spy, with your little eye, saffron, correctly. The saffron ($12.50) and littleneck clams ($2-ish each) were purchased from BlackSalt. Sausage and Cepes Mushrooms from Mom's Organic, Today (the lunch afterwards), we poured a quart of BlackSalt Seafood Bisque ($12) into the leftover risotto, and made a <whatever you want to call it> - something more of a stew than a risotto or a paella, but also something beautiful that worked perfectly well. It was a great <whatever you want to call it>, and was perhaps the best meal of the past two days. If t
    3 points
  30. I haven't tried this one but maybe try Alton Brown's recipe: https://www.foodnetwork.com/recipes/alton-brown/the-last-pizza-dough-ill-ever-need-8132795 He is usually spot on with very specific instructions that may help. Also I have had my own fails, I recommend just rolling with it - especially stretching the dough. I have made a lot of rectangles, etc and they all taste fine even if they don't look perfect. Last night we had Angelico pizzas but I had some extra time so I also made: Salad - mix of arugula and romaine with quick sumac pickled red onions, pickled rhubarb, cucu
    3 points
  31. A couple years back, I got all these spice blend samples and have slowly been using them up. Today, I used a packet of coffee and chile spice blend with some smoked salt for smoked chicken wings. I smoked the wings for 4 hours and they are delicious. In addition, I made potato leek soup and seasoned it with shiitake powder.
    3 points
  32. Yup And yup! Last night I made two recipes from the Post that I keep seeing mentioned on their Wednesday Free Range chats: Easy Chickpea Curry and Stovetop Naan.. I used two serrano peppers in the curry, which made it really hot. Hot in a good way, though! We also finished off the last of the deviled chicken thighs.
    3 points
  33. Nested in a nondescript yet neat strip mall in the heart of the city of Vienna, this restaurant is truly a neighborhood gem. We have been to Clarity a few times in the past, but this was the first visit since the beginning of the pandemic and the phase 3 reopening in NOVA. We were a little hesitant about sitting inside. However, we peeked in and noticed that the restaurant had one of the best organized social-distancing dinner settings we have seen so far, with partitions made of thick fabric curtains between one booth and the other, while also allowing for way over the mandatory 6 feet
    3 points
  34. As citizens, we all must pray for his full recovery. He needs to be in good health so he can spend a long, long time rotting in prison after he leaves the Safe House, er, I mean White House.
    3 points
  35. woke up too early this morning, discovered my peaches needed to be used stat, checked the pantry, ended up using a Jiffy cornbread mix and doctored it with some extra sugar, and made a small peach dump cake with a sweet cornbread top. Smells great. I'll find out tonight if it was more of a waste of peaches than just tossing them out
    3 points
  36. Tonight: Leftover chicken thighs Scalloped potatoes Roasted multi-colored carrots with za'atar Leftover broccoli I used an Epicurious recipe for Gratin Dauphinoise because it called for a lot of milk and potatoes. Probably should have read the comments on the recipe before making it, though it got fairly high ratings. The takeaway: I normally do not put that much milk (plus cream) in scalloped potatoes, and plenty of it did not get absorbed into the potatoes or cooked off. The potatoes took an hour and 45 minutes (with me turning the oven heat up later on) and were done but just d
    3 points
  37. Salad (Romaine, hard-boiled egg, tomato, cucumber chickpeas, candied pecans; vinaigrette) Toasted baguette and butter Iron Gate meatballs and pipe rigate* in tomato cream sauce; grated Parmesan One item that I've ordered several times during the pandemic that has been consistently good (though not always consistently portioned) is the meatballs from Iron Gate, via NRG Provisions. Sometimes there are more meatballs; sometimes more sauce. There was more sauce this time than the last but still a decent number of meatballs. I heated the meatballs and sauce up in a braiser while I boi
    3 points
  38. Yesterday was grill day. Chicken thighs marinated with the last of the Cajun Power Garlic Sauce!, the last of our shishitos, carrots with olive oil and chili powder, acorn squash with olive oil and sunny spain spice for him. Also salad and 7 grain bread from Le Caprice. Miso strawberry ice cream and snickerdoodles for dessert. So, progress on eating down both the fridge and the freezer! (Freezer is WAY too full!) Tonight is a freezer night. Well, the salad isn't from the freezer. But the white bean and Kale soup is! Also grilled cheese sandwiches on raisin pecan bread from Raven Hook, wit
    3 points
  39. Julia Child’s Chicken Bouillabaisse and a romaine, avocado and red pepper salad with balsamic vinaigrette. I had all the ingredients except an orange for its peel which I bartered with a friend for some Twin Springs corn.
    3 points
  40. I am forbidden from revealing the ancient family recipe for our spicy cucumbers but can tell you that garlic, sesame oil, sugar, salt and A&J’s homemade hot sauce figure prominently.
    3 points
  41. Silver Branch Brewing Co. has been awarded a gold medal for one of its entries into the Great American Beer Festival, held last week by the Brewers Association, which bills it as the premier festival and competition for small and craft brewers. The brewery’s entry, Beyond the Gnome World, won in the Classic Saison category, besting 79 other entries. The festival, held online this year, attracted brewers who entered about 7,000 products in 90 different categories. https://www.sourceofthespring.com/silver-spring/silver-branch-wins-gold-great-american-beer-festival/
    2 points
  42. Some ideas for your kale you may already have, but... I make a stew with sausage, kale and white beans- easy to find recipes for this online that is really good. Or similarly, you can do pasta with kale, sausage with a garlic, white wine, butter/olive oil sauce that is very good. I also make a kale mac and cheese (I make a weird version to keep it lactose free, but I am sure there are normal versions that are also easy to find.) I also like adding kale to a pot of greens. I also like it when massaged and then chopped into really thin ribbons with Caesar dressing and lots of parm. This we
    2 points
  43. There are a variety of similar recipes using greens, and most of them call for cooking the greens at least some. That was the difference with the Smitten Kitchen recipe: the raw arugula goes into the bowl with the cooked sausage and potatoes. Putting it in on the top and mixing, it really doesn't even wilt that much. I was thinking it should really go into the bowl first, with the hot items on top. The arugula I had was from a farm and not fully mature but more substantial than baby arugula, so it was rather peppery. My husband found it bitter. It just seemed like it either needed to be c
    2 points
  44. Romaine, avocado, heirloom cherry tomatoes, hard-boiled egg, leftover green and wax beans; radishes; Caesar dressing Cheddar - jalapeno bread Leftover mushroom noodle soup Baked chicken drumsticks Steamed broccoli Leftover rice I've discovered that I like spreading a little softened cream cheese on the jalapeno bread. This stuff is soooo good. I don't where they're sourcing their jalapenos at Souk, but they are hot. It takes us quite a while to go through a loaf of bread these days, so we still have a heel of this left. To compensate for all the liquid that'd been absorbed
    2 points
  45. This afternoon was clean out the fridge/ cook lots of stuff time. I made okonomiyaki for a late lunch and put the leftovers in the fridge. That used up the Chinese cabbage and beet greens. I made up a Sriracha mayo to drizzle on top and sprinkled with sesame seeds.
    2 points
  46. Yes, there are. One I've read is that he's lying about having it (presumably so he can emerge in a few days saying what a piece of cake it all was). And the sarcasm is out in force
    2 points
  47. I was in the mood for a steak salad, so we made this blackened steak salad the other night and I used the leftover seasoning mix on some chicken breasts the following night. I'm definitely keeping the recipe for that, if nothing else. We added avocado and tomato, skipped the blue cheese since we had none handy.
    2 points
  48. They had the best tiramisu I've ever eaten, and although I can't say "the best" ravioli (I've had many, many unearthly ravioli), Sergio's were somersault great, and the sauces were their equal.
    2 points


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