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  1. NYE was appetizer buffet here. Mushroom caviar. Cheese. Nuts. Wine jam. Crackers. Shrimp cocktail. Deviled eggs. Gougeres. Chocolate covered salted caramels for dessert. And a nice bottle of fizzy wine that a friend sent.
    6 points
  2. NYE It’s been a year like no other and I decided to treat myself and Mr. to a caviar sampling. And then because I had just made chicken soup the day before, I decided to try my hand at pho. Of course it wouldn’t be authentic but I had all ingredients on hand and we miss our local pho dinners. And for dessert we were gifted a box of Mallomars which we microwaved to perfection-
    6 points
  3. Oh my. We had Christmas Eve dinner from here tonight. So good. This is the first Christmas Eve dinner we have ever had at home. We always go out. When we lived in Shaw, we went to Annie's, on 17th Street. A number of years we went to Ruppert's, on 7th (SO good). 1789 for many years. Ris twice (one very good, one very bad) Corduroy once (very very good). You may remember that last year was my last straw year with 1789. So we were going to do Kinship this year. There are usually 5-8 of us. This year, only 2, and at home. So we did Kinship (the husband's favorite restaurant in the world
    6 points
  4. I did hit up Annabelle before New Years and sat outside. As you can see in the photo, they erected a half tent and have heaters at table level. Not wanting to waste gas, I kept my jacket and scarf on and only had 1 heat lamp, which was sufficient. Since I was outside and it was cold, I ordered mostly cold dishes. Starting with Crudo of Maine Sea Scallops - Parsnip-Labne Cream, Passionfruit, Truffles, Parsnip Chips. Personally, if the quality of the scallop is good, I prefer it unadorned so the sweetness shines through. This dish was interesting, with lots of different flavors and tex
    5 points
  5. Washingtonian: The Past, Present and Future of Panda Gourmet The short version: surviving and hoping to open a ghost kitchen setup downtown or near Georgetown to expand their delivery zone.
    5 points
  6. New favorite way to do zucchini. Cut into strips or wedges, toss in olive oil, s&p and za'atar, roast in the air fryer until golden. So damn good. Now I have to buy more zucchini
    5 points
  7. Last night's dinner was coconut braised butternut squash over parmesan couscous. We've been getting a butternut squash with each of our Misfit boxes and I decided to try this recipe on the latest squash. The broiling definitely makes the dish as you don't want the squash to turn into puree and it kept it's shape perfectly. I really liked how the harissa melded with the coconut milk and my husband did as well.
    5 points
  8. Tom Power used to put Foie Gras into his Chestnut Soup, but I'm not sure he does any longer (hey Tom, if you're reading this - is there any way to put in a special order for this)?
    5 points
  9. This is so sad. I had some of the best times at Big Hunt and two of my favorite bar stories took place here. The first is when I got to talking to some friends of the owner and they covered my tab and then some. The second was when I finally got to use this line on some douche bro, "You know what they say about people who wear sunglasses inside? You're either blind or an asshole."
    5 points
  10. The Chef's Choice looked so good that we ate outside notwithstanding it was only 40 degrees at best today. We were seated at the upstairs patio (early 5:30 reservation gets the sheltered tables) that is mostly protected from wind by clear plastic tarp. There were overhead heaters that imparted some warmth. Be sure to dress very warmly! For $70, we got the following: Winter Citrus + Red Beet Salad crispy salsifi, shaved radish, lemon vinaigrette. Charred Onion + Braised Lamb in Pita Bread pickled cabbage, cilantro yogurt, kimchi brussel sprouts Cacio Pepe Agnolotti of Carmeli
    4 points
  11. Today might be the final day of Trumpism. [01/13/2021 update [copied from the first post on the top of this page]: This post, and a couple that follow, have blank spaces in them because they previously pointed to Trump's tweets, and his account has now been deleted. (A whole lot of news organizations are going to have this exact same problem.) However, when I edit the post, I can see the URL to the (now-deleted) tweet, so if Twitter ever decides to make these accessible again, they'll either show up here automatically (like before), or I'll find what the URL resolves to, and cut-and-paste
    4 points
  12. Everyone's asleep and I'm drinking homemade eggnog with spiced rum and freshly grated nutmeg. Hope everyone had a great day whether you celebrated Christmas or not.
    4 points
  13. I felt like pizza yesterday, so my husband made up a batch of dough and we made 2 pizzas yesterday. The dough makes enough for 3 pizzas. Pizza #1 was topped with Italian sausage and mushrooms, while pizza #2 had ham and fresh pineapple on it. Our Misfits order is scheduled to arrive today and includes apples. If that occurs, then pizza #3 will be an apple and cheddar pie.
    4 points
  14. I am more than mildly excited about the opening of Shababi, a takeout-only "ghost restaurant" operating out of Roro's Modern Lebanese Cuisine at 5655 General Washington Drive, Unit A, in Alexandria. Musakhan is more or less the national dish of Palestine, and when executed well, it is among the best of the world's chicken meals. And I have a feeling to believe it will be executed well, because Marcelle Afram was the former executive chef at Michelin-starred Maydan in DC, and is teamed up with Roro Asmar, who own's Roro's. If you've never had musakhan, it's a real treat for chicken lo
    3 points
  15. I had defrosted some ground beef, and was looking on the Internet for inspiration when I came across a Thai-inspired ground beef stirfry. I made a sauce of soy sauce, fish sauce, sesame oil, chili paste, garlic, ginger, lime, and brown sugar. Browned the ground beef and separately sautéed yellow bell peppers, carrots, onions, and celery. I added the sautéed vegetables to the ground beef along with the sauce, and at the end threw in a whole jalapeño, sliced thin and let that cook together for a bit. Topped with cilantro and served over rice. Success!
    3 points
  16. Tonight was spicy squid with basil. Nice simple recipe, I added some white pepper at the end and I think it helped the flavor. I had brown basmati rice in the pantry, so that's what I served it over. Last night was apple and cheddar pizza again and definitely staying in my favorite combos column.
    3 points
  17. Lamb tagine with carrots, apricots and dates. Served with couscous ( not traditional I know but not in the mood to make bread. And a side salad
    3 points
  18. Some days when you are working on eating down the freezer, you eat weird things. Salad, of course. But then, we had found some tiny sausages, frozen, having been intended for pigs in a blanket for a party that had not happened. So, pigs in a blanket for dinner! Why not? And the boy rejoiced. The ice cream repair came out fairly well. And with brownies, it was extra good.
    3 points
  19. I didn’t see a topic here on it, so I thought I’d make one. Namely, I’ve visited Bing & Bao (https://www.bingandbao.com) a couple times and so far, I like what I’ve had. It’s a small joint specializing in, as the name says, jianbing and baozi. Each time I’ve gone, I’ve gotten pretty traditional jianbing (second time, a two-egg one because...egg good) and I’ve been satisfied each time. one can definitely fill you up! I also tried the veggie bao and thought it was good, but the main attraction for me is the jianbing. From what I can tell they use the mung bean and millet batter tha
    3 points
  20. Pinsa Love A couple of months ago, I got a message from one of our long-time members, Jordan Feinberg, seeking my advice for what sounded like an exciting project - a labor of love and passion. Have you ever heard of a “pinsa?” Jordan discovered these while traveling in Italy, and has poured his heart into making them available in the Washington, DC area. A pinsa is similar to a pizza, but it has a light, cloud-like crust due to more water and less salt in the dough (which also gives it fewer calories). The crust - which is like no other pizza crust I’ve ever tasted - uses a 72-
    3 points
  21. Last week, I made a loaf of bread and it didn't rise. Same recipe as I always use in the bread machine, just didn't work for whatever reason. I hadn't thrown it out yet because I thought I might be able to use it for bread crumbs or similar. I was in the mood for something comforting for dinner, and saw a recipe for tuna rice casserole. It called for croutons on top, so I took my sad little loaf, chopped it up, and tossed it in the oven. I'd forgotten that we were out of onions and celery so this really was the perfect recipe for last night. We both wanted a little more flavor in the wh
    3 points
  22. Late to posting this, but attached/ below is a menu from our dinner on 12/5. Really enjoyed the space and atmosphere. Food was excellent as well, though the wine pairings/ list could use some work though the Sipp Mack Riesling was a winner (we did the "premium pairing", noted with diamonds). Headed back on Thursday - reservation times seem to have opened up a bit. Stayed at Hopkins Ordinary which is about 300 yards from the restaurant. I'm decidedly not a B&B person, but enjoyed our stay. There's a brewery located at the Inn, and a minimum of doilies/ chintz. One could make a really n
    3 points
  23. I continue to work on clearing out the freezer. Well... There were hot dogs in the freezer that had been there a while. Good hot dogs! (Zweigel's white hots). There was also a thing of meat sauce spice. OK, that wasn't in the freezer but in the pantry. Got it at the Rochester Public Market last time I visited my parents. So I got some ground beef and made meat sauce. Made a small thing of potato salad. Also, of course, lettuce salad. I drank a Genny, while the boy had a Saranac. So, an all Rochester dinner. (I note, now that I have the meat sauce spice, I am SO tempted to make garbage pla
    3 points
  24. French green lentils marinated in a tarragon/Dijon vinaigrette. The lentils were piled on a salad tossed with the same dressing used to marinate the lentils. The main was braised chicken kale Italian sausage from the Fresh Market. Really nice change of pace for me. And since it was very warm here on New Year’s Day, having a big salad was perfect.
    3 points
  25. Tonight was spicy cheesy scalloped potatoes with broiled chicken thighs. The potatoes were a new recipe and I enjoyed them.
    3 points
  26. Thanks Don. Would love to get other opinions on our Pinsas...I have created a $10 discount for members of this site... use this link and it will be applied automatically. https://www.pinsa.love/discount/DONROCK hope this is ok Don
    3 points
  27. Jean-Louis Paladin used to make the richest chestnut soup with lots of pureed foie gras in it. Michel Richard also used this recipe. The most decadent soup I've ever had. I used to pair these soups with Tawny Port or Malmsey Madeira.
    3 points
  28. Christmas Eve dinner from Convivial, our second Convivial to go dinner during the time of COVID and this dinner was phenomenal. Chestnut & Foie Gras soup and the Duck & Armagnac Country Pate to start and both were very very good. The soup was the best soup I have had in a while and the pate came with a generously large and tasty baguette. It didn't seem like a generous portion but after our appetizers, @MichaelBDC and I were so full we ended up splitting the cassoulet. There was a lot of pork and sausage to go with the perfectly al dente beans. After all that food, I managed a bi
    3 points
  29. Salad of baby arugula, figs, pomegranate arils, and shaved Pecorino Romano; white balsamic vinaigrette Baked pasta: leftover pipe rigate with chicken and mushroom ragu, topped with mozzarella, Pecorino Romano, Parmesan I was just going to heat the pasta in the microwave but the sauce seemed a little skimpy and I had excess tomato paste in the fridge I wanted to use, so I rounded out the sauce a bit more (tomato paste/red wine/water), added cheese, and baked it at 375 for half an hour. There's still quite a bit left. The salad was fantastic.
    3 points
  30. I didn't want to make anything heavy and went for a variety instead, with several items along the lines of hors d'oeuvres. Warm feta-stuffed dates Shrimp cocktail Crackers, cheeses, and nuts Pastrami-rubbed short ribs Roasted beets and sautéed beet greens and stems with balsamic glaze & creme fraiche Green beans with bacon and French’s fried onions The short ribs were a Jeff Mauro recipe from Food Network. They cook in a low oven for 4+ hours. My husband loved them. (I got impatient after 4 hours and turned the heat up to get them across the finish line.) Excellent shor
    3 points
  31. Wafflized hashbrowns with ham, egg easy over and sprinkled with cheddar cheese.
    3 points
  32. We ended up making it later, but it did taste very good and we'll do again in the future.
    3 points
  33. Stopped by at the opening yesterday and ordered a selection of pies and of course, the arancini. Everything was excellent and we enjoyed our first Neapolitan style crust in ten months. Again, they are one of the best in the DC area, the quality control as they expand appears to be working at this point and highly recommend them. We'll definitely be adding them to the regular rotation and look forward to next summer when dining out can become a regular thing again. During my wait time there, they had a brisk amount of business which appeared to be just from an article in the Res
    3 points
  34. I made a vat of jambalaya for tonight's meal. My husband had to take down the big stock/lobster pot from the upper cabinets and everything . It probably would have worked with a smaller pot but I wanted to give the ingredients space and didn't want to run the risk of spillover. This featured two kinds of chicken (breasts and thighs), two kinds of pork (andouille sausage and tasso), and shrimp. It turned out that a good amount of the basmati rice sunk to the bottom of the pot so there's going to be more of that in the leftovers than we got tonight. I had gotten fish stock in a delivery fro
    3 points
  35. Soft opening Wednesday at 4 PM, full menu. Had driven by the other day and it appeared almost ready....place looks very open and bright.
    3 points
  36. This comment in the baking thread got me thinking. As a result, I'm having a lovely cranberry Hendrick's G+T with Fever Tree tonic. Not surprisingly, cranberry plays nicely with the cucumber in the gin. I just cooked down the cranberries in water with clementine peel and a pinch of salt. Did not add a sweetener.
    3 points
  37. It was very tasty. And the interior was fun. We took my Moroccan brother in law there once. He kept scaring away waiters by trying to speak Berber to them. Turns out the place was owned (and staffed) by a Lebanese family, so they didn't so much speak Berber. But he liked it anyhow. Couldn't go very often. They had a fixed menu, and it never changed. The BiL's comment was, "Very good food, but not an everyday menu. More of a party menu. You wouldn't have all this on the same night unless it was a holiday or a party." Had belly dancers. I acquired my love for chicken bastilla there.
    2 points
  38. Takeout again. Pickup was a lot more efficient than last time. And once again, leftovers will make multiple lunches. Chicken Fatteh for me again, mixed kabob for him again, and garlic hummus for apps. And of course, salad, but that was house made. In discussion with the friends we coordinate takeout with, we determined that their online ordering page is one of the best in town right now. Clean. Easy to use. Allows for scheduling pickup time. Confirms everything, including pickup location, before finalizing. Allows for special requests, which are reviewed and responded to. (On we
    2 points
  39. The lede to the article should answer your question: Pasta lovers can take a sigh of relief, because the new owner of Ruffino’s Spaghetti House doesn’t want to change a thing.
    2 points
  40. Chicken Tinga quesadillas, served with a simple salad. I poached and shredded three chicken breasts. They were set aside while I made the Tinga sauce. In a blender, I combined plum tomatoes, chicken stock used for poaching the chicken, chilies in adobo sauce, onion, garlic, cumin, and oregano. I then cook the sauce until it was very thick, add it in the chicken, and let it simmer for a while. Nicely spicy.
    2 points
  41. I received another D'Artagnan order this week. One thing I like about ordering from them is that you can take advantage of whatever special they have and then order it to be shipped at any point in the next 30 days. One thing I am cautious about is ordering things that are frozen and expecting them to arrive in that state. That's why I skipped ordering anything over the summer. This offer had been free shipping. Instead of next day, they shipped it FedEx 2-day. (It arrived one day earlier than I requested, which was understandable because of the holidays, but the 2-day in transit thing wa
    2 points
  42. My husband made a delicious swirl bread loaf with the apple butter my family gave us for Christmas. We're not big on eating fruit butter as a condiment so this worked well for us. We've only got 3 more jars to use up now.
    2 points
  43. Christmas Dinner: "Deconstructed Beef Wellington" for my wife and I. Individual Portobello Mushroom Wellington for our (vegetarian) daughter. Hasselback potato gratin Green beans with almonds Sticky toffee pudding
    2 points
  44. I’ve purchased a box of mixed peppercorns and sorted out the green ones...channeling the old Van Halen “only brown M&M’s” tour rider...
    2 points
  45. Ooooh. Onion rings are my VERY favorite. (With battered fried mushrooms a close second.) But I want the thin ones, with batter. I haven't had those in so long. My craving this week was an Italian sub. I don't know why, but my salad has been smelling like a sub to me for, like, the last week and half or so. It may be because I put herb paste in my salad dressing this week. So today, I had to go to the doc over in friendship heights. I stopped at Rodman's on the way back, always fun. Then at Vace, where I got a sub to bring home and split with the boy for lunch. So good. So anyhow, how
    2 points
  46. Takeout over the weekend - Beau Thai and Red Rocks. Last night was salad, and beef stroganoff made with leftover london broil from the freezer, and delicious nameko mushrooms on egg noodles. Well, mustard, and onions, and sour cream too. And a splash of wine. Tonight is salad. And artichoke dip. I have started to work on things for Christmas snacks and dinner. Tonight I am making the chicken liver. That's one of the snacks. Also, one of my pandemic projects was cleaning and organizing the bar. Found a bottle of cloudberry liqueur. Also the end of a bottle of chambord. So I
    2 points
  47. I’m making holiday treats to give to our neighbors and will be making spritz cookies, chocolate chip cookies, caramilized peanuts (per the David Lebovitz recipe), and cinnamon marshmallows. I’m thinking about dipping some of the marshmallows in dark chocolate.
    2 points
  48. I'm still getting through the Costco-sized bag of cranberries I bought for Thanksgiving cranberry sauce (I've also made cranberry Moscow mules and cranberry gin fizzes), so I made this glazed lemon cranberry bread. It came out really well even though at the last minute I realized the recipe called for 2% milk and all I had was skim.
    2 points


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