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Everything posted by KeithA

  1. We ended up making Chicken Marbella too and using Halibut for the gefilte fish. Both turned out great. My brisket while cooked ok lacked some flavor (used Jewish Cooking in America - Joan Nathan's favorite brisket recipe). Need to try out some new recipes or go back to past winners like Smitten Kitchen's sweet and sour brisket. I did end up making 3 types of charoset - all winners: Ashkenazi, Kurdish (4 types of nuts, bunch of spices, dates, raisins and more), and Moroccan-style rolled into balls.
  2. Excited we'll have another brick & mortar space filled in CP and with a business that already has a following (that always have people waiting for sandwiches on Saturday morning), but I don't get this part of the article: "A second fast-casual restaurant—open for lunch and dinner, though not 3 AM cravings—is slated for Cleveland Park this spring" - why would you not open a place known for egg breakfast sandwiches during breakfast time? Seems really odd. They do say that the restaurant menus may vary more so maybe it will be a slightly different concept. I have never tried their s
  3. My Passover seder menu is coming together: So far already made herbed gefilte fish from the Gefilte Manifesto cookbook but with 2 TBs of added matzo meal (they say they leave it out of this one for a lighter texture, but when I made it that way in the past, it kind of fell apart) and 1 quart each of golden beet horseradish and carrot citrus horseradish relish from same cookbook. We also plan to make: -matzo ball chicken soup - hardboiled eggs, which in my wife's family tradition, you chop up some and serve with salt water in kind of a quasi-soup which get topped with crunch
  4. Roasted salmon with S&P with lemon wedge on the side and fish sticks for the kids Buttered, salted pasta (added roasted garlic and italian seasoning to mine) Cauliflower 2 ways - kids ate plain steamed, adults had roasted with montreal steak seasoning and tumeric, which turned out great). I relish the days when I can cook ONE flavorful meal for the whole family. This was not one of those nights. 😉
  5. Chicken and Whiskey continues to be our favorite pollo a la brasa place. One thing we like for white meat lovers is that they will sell you a 2 breast (1/2 white chicken only) deal which works well for us. In other good news, they are expanding to Navy yard: https://dc.eater.com/2021/3/19/22340034/chicken-whiskey-latin-rotisserie-bar-expanding-navy-yard-southeast-dc
  6. Friday night, I wanted to use up lots of winter veggies from our CSA so we had combo sheet pan of roasted Jerusalem artichokes, purple potatoes, rutabagas, red onion, and watermelon radishes. It was very colorful, but I think the potatoes got undercooked so were the least favorite but the radishes and rutabagas were great. All tossed with some olive oil and montreal steak seasoning. I also had a bag of brussel sprouts that I halved roasted in a separate pan with olive, salt and pepper then when done drizzled some good balsamic vinegar and more oil and S&P on them. For main course I made t
  7. Chicken soup with egg noodles Clementine cake Thanks to my wife - I got the night off from cooking.
  8. We got to have a Vday Date night so I tried to get a little fancy. We started with my own improvised creation whipped up from leftovers: Pita wedges with a shmear of beet hummus, topped with slices of roasted beets and goat cheese with dill: Then, we had red-wine braised lamb shank with farro and a side dish of kohlrabi, carrot, purple radish and apple slaw (adapted from Alice Waters cookbook):
  9. Do you ever feel underappreciated as the cook? It is such a shame that I have a house of bland, unadventuresome eaters. Last night I made SeriousEats Smashed Sunchokes from our CSA cooked in butter with fresh thyme (delicious and different, but only I ate them), tilapia sauteed with white wine and butter sauce with lots of fresh dill and parsley (my wife did like this one FWIW), and stir fried napa cabbage with sesame oil, garlic, ginger, pickled red chilis, onions (it wasn't very spicy at all but again only eaten by me). The others mostly ate old challah bread and fish sticks with plain steam
  10. Got a chance to try the new Schmaltz Brothers kosher food truck when it stopped in Cleveland Park, DC tonight. Overall, we really liked it. The best was the Bubbie's Brisket sandwich that is a bunch of very moist shredded beef brisket with slaw on a very tasty challah roll bun with everything bagel spice on top. Almost as good was the Zinger fried chicken sandwich which I got sweet/spicy with hot honey but they will also do Nashville style hot chicken too. It comes on the same good bun. Probably an acquired taste was the very non-traditional fried matzo balls with pickled onions and spicy aio
  11. I've found that you need to try out the recipes a few times and insist they take as we say a "polite bite" which means an actual real taste of the food and not a sliver. If they don't like it, then they don't need to keep eating, but then if it is something I think they'll like then we insist on future tastes. After 3-4 times, if they still don't like it we move on. We've only had limited success but hey any success is worth it, right? I think my girls are finally ok with the occasional green bean to add to their limited vegetable repertoire. The multiple tries approach is also good because I
  12. After hearing about it for many years, we finally tried Great Wall recently. We liked it so much we got it again the next week. Both times we enjoyed my wife's favorite Chinese-American dishes of vegetable lo mein (lots of good vegetables that are not overcooked), chicken with broccoli (flavorful brown sauce and again nicely cooked veg), and egg drop soup. I also tried some of their more authentic dishes from the Ma La section of the menu. The first order, I really enjoyed the fish with black bean sauce (a bit spicy (not numbing) with some nice funky bean flavor) - fish is sliced and battered
  13. I've seen it parked several times in front of the Tenleytown Z-burger. No idea of the connection either.
  14. I also have received a huge amount of cabbage in my CSA the past few weeks. Looks for some good slaw recipes or other recommended uses for big green cabbages.
  15. We stop at Red Truck Bakery every time we head out to Shenandoah or other towns out there (it is only a 5-10 minutes detour off the highway) and we always love the cakes. The orange bundt cake and Kentucky bourbon are our two faves. Still good but not faves are the apple cake and triple chocolate cake. The granola is very sticky and good with a nice twist with added coconut. The cookies and other goodies are good but the cakes and pies are why it is worth stopping or going for a trip. Also a few doors down and across the street is a really good small butcher/gourmet foods shop that makes good
  16. Chicken and Whiskey has become one of our favorite delivery options. The chicken is so juicy and flavorful. Just fantastic and they have upped their carryout/delivery game during covid - very quick, well-packaged and fresh every time. We also really like their yucca, black beans, fried plaintains, and coleslaw.
  17. 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
  18. As usual, trying to please the eaters in the fam that prefer blander food vs more flavorful food. Mix and match pasta/veggie night with fish: Simple penne pasta tossed with olive oil and salt Roasted butternut squash with salt, pepper, sweet paprika and a bit of olive oil, then tossed with a bunch of almond dukkah when it came out of the oven (best part of the meal) Napa cabbage stir fried with garlic, coriander seeds, allepo pepper and finished with a bunch of zaatar and squeeze of lemon. (was ok but I expected the cabbage to crisp and wilt more, probably needed a hotter w
  19. Last night my wife did all the cooking and we had lentil soup and cornbread muffins (Ina Garten's recipe). The muffins were great - I had to stop myself after 3.
  20. I really love Chiko and as long as you can handle some heat it is a great option. It started to get in my regular rotation before Covid and has continued during the pandemic (they have really upped their carryout/delivery game). Still wonderful are the half-a-cado salad (one of the few non-spicy dishes), cumin lamb noodles, and pre-covid I had in-store a great spicy fried chicken sandwich (which was rather large too). Our favorite dish is the brisket rice dish. They take Wagshal's great brisket and season it well and scatter over rice with some veg and a soft-center shoyu egg with some nori sl
  21. Sauteed tilapia with smoked paprika and cumin on top of salad greens with sauteed tomatos, cilantro, bell peppers and a bit of pickled jalapenos. Kids ate cheese quesadillas with some veggies.
  22. Flint Hill Griffin Tavern, our perennial favorite for good pub food and cakes, didn't let us down during Covid travel last weekend. They are taking reservations for inside and front porch and doing no reservations for the big outdoor patio that is tented and has one heater in the center - which allows dogs (plus) and also smoking (boo). We showed up at 7pm on Friday after some annoying NOVA traffic and despite first being told it maybe 20 mins for a table on the back patio, we were seated in 5 minutes. Often the service is friendly but a bit slow, but this time they really went out of the
  23. thanks, This is a great technique: https://jp.foundation/video/cutting-washing-and-julienning-a-leek I have been throwing out too much of the leek. Also love Jacques - this is a good reminder I need to check out more of his recipes and videos.
  24. Went back this week and had delicious butter croissant and almond croissants. The almond one has a runny almond cream filling different than others I've had but it was very tasty and didn't overpower or turn the pastry to mush as some others do. The friendly baker told me it is a 2 person pop up operation where they both bake everything and mind the mini-store. This is also the same great pastry as the pain a raisin. Next I'll have to try the peach and cheese handpie. They also have a few savory options like a ham and cheese croissanty-thing (sorry didn't get the actual name since I don't dig
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