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Pat

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  1. Pat
    It seems very weird. I expect food and/or business reporters to dig something up in the near future. The article also mentions that the Red Apron location there closed quietly too. The Red Apron at The Roost is a better location for me, so that's where I go, and I did not realize the Union Market one had closed.
  2. Pat
    The Rappahannock at Union Market has been asked to close by the landlord, per Washingtonian.
  3. Pat
    Last night we had pork tenderloin done in the InstantPot air fryer. It came out really well. I marinated it in orange juice, citrus vinegar, crushed garlic, chipotle (1 smashed plus some sauce), chopped cilantro stems and leaves, cumin, s + p, and a splash of tequila. We had it with black bean soup I'd made from leftover black beans, corn on the cob with cilantro - lime - feta butter, and leftover white rice and peas.
  4. Pat
    Near future, LOL. Took the leftover barbacoa out of the freezer and we had it in tortillas last night. I also made InstantPot black beans and basmati rice with peas. The salad was baby arugula with quartered farmers' market tomatoes and thin slices of very aged cheddar. Red wine vinaigrette. My husband also had the last leftover ear of corn from a meal based on this recipe.
  5. Pat
    Last night I made Summer Pasta With Zucchini, Ricotta and Basil, a David Tanis recipe from the NYTimes. I had all of the ingredients on hand but the zucchini and that was certainly easy to source at this time of year. It came out really well. It's going into the summer rotation. I didn't feel like making salad, so we just had it with bread (last bit of rye from Atwater at the 13th & H Fresh Farms market and sourdough from Boulangerie Christophe in Georgetown). Prior to that I've been using a batch of shredded chicken from the InstantPot, first with pita from Yellow/Albi and an antipasto salad, and then in flour tortillas with lettuce, tomato, spiced roasted chickpeas, avocado, and shredded habanero cheddar with sour cream mashed potato patties on the side.
  6. Pat
    And I was sad about them leaving the ballpark...Had no idea they were in danger of closing completely.😞
  7. Pat
    I made broiled sockeye salmon fillets from Costco last night (coated with red miso, reduced fat Hellman's, and a splash each of vermouth, soy sauce, and maple syrup). They were beautiful over rice pilaf (fine egg noodles and toasted pine nuts; homemade chicken broth) and sauteed zucchini and yellow/gold summer squash in butter with Penzey's Northwoods Fire seasoning. Tonight I'm making chicken nachos; a big salad (red leaf lettuce, frisee, cucumber, red radishes, farmers' market tomatoes, and toasted walnuts; and reheated rotisserie chicken legs (from Costco; same source as chicken for the nachos).
  8. Pat
    I've only eaten at Yellow (the daytime cafe portion) but not Albi. The pita is amazing. They individually brew iced tea as well.
  9. Pat
    Caruso's Grocery at The Roost, 14th and PA, SE. If you don't want full red sauce Italian, get pizza from Slice Joint in the same space. (Excellent NY pizza; has to be QR code ordered if you're not ordering ahead online.) If you just want a beer and bar snacks, Solace Outpost at Navy Yard has a great view of the Douglass Bridge. Lovely place just to sit outside on the water. (Salt Line as well, but that's more expensive.) I haven't gone anywhere fancy in a long time. I would very much like to try The Duck and the Peach or La Collina at Eastern Market. (Same people) or Andrew Markert's chef's tasting at Newland across the street from there.
  10. Pat
    Last night was a chicken cacciatore/fricassee kind of thing with rigatoni and Parmesan, plus sourdough whole wheat bread from Boulangerie Christophe in Georgetown (and Kirkland unsalted butter). The night before was more of that bread, pan-roasted top sirloin steaks from Costco, and a whole mustard-Parmesan roasted cauliflower (Food Network recipe I've linked before). Tonight I'm making fish cakes on Bullfrog bagels with Costco ocean perch I originally cooked with dill-lime sauce. It made a ton of fish, much of which I broke up and added more lime and dill to, plus ranch dressing, for fish rolls (using 365 whole wheat hot dog buns that were originally purchased for Red Apron half smokes; made 4 half smokes and 4 fish rolls).
  11. Pat
    The fritata saves many meals. It's my go-to, even when I'm not intending to go to it.
  12. Pat
    My husband has found the cookies I've gotten to be okay. They're fairly thick cookies. Oatmeal. Chocolate chip. Can't recall what else. I find the service not to be too great; not like it's bad but also not great.* I've only been to the Eastern Market one but pass the Foggy Bottom one a lot and haven't stopped in because (see previous). *It's possible they're just having trouble getting employees.
  13. Pat
    I made a really good moussaka on Saturday after coming home from the Nats game, using the last of the Easter lamb shoulder, which I chopped up pretty small. The base layer was par-boiled potato slices over Progresso bread crumbs. Then sauteed eggplant slices topped with the chopped lamb mixed with jarred Rao's marinara. Another layer of eggplant topped with a layer of thick bechamel that included a fair amount of grated Parmesan. Excellent and it has made a seemingly endless amount. Some for lunch today. We also had spinach that night and walnut fig crostini with camembert and fig preserves. Sunday (another game) was leftovers that I'm blanking on. Yesterday for dinner I made lamb stew with chickpeas and braised half chicken with onions, peppers, and chickpeas. The lamb stew was the leftover cooking liquid from pressure cooking the lamb, plus the carrot, etc. that was in there. I boiled and chopped another potato to add. I made a whole pound of Rancho Gordo chickpeas that are about a dozen years old. An hour and 12 minutes in the IP, with natural release produced awesome chickpeas. I have to find ways to use them all quickly. For lunch today I made a scaled down David Lebovitz recipe for chickpeas with lemon and mint, but I still have a lot of chickpeas to use. Tonight is more of the lamb stew as well as a frisee salad (frisee from H Street Fresh Farm Market on Saturday) with sourdough croutons; radishes, hard-boiled eggs, pimento-stuffed green olives, and lemon vinaigrette. We're also having oil and herb roasted tomatoes to go with Camembert and various breads.
  14. Pat
    I've been to the Navy Yard spot a couple of times recently. I thought the fries had slipped some when I got them earlier this month (still good, just not peak frydom), but the Stuffies ($11 for 3)--which I'd never had before indulging a couple times recently--are excellent. The house hot sauce (which, alas, they don't sell) is fabulous on these and complements the bit of linguica sausage in them. I also had the kampachi crudo again recently. It's a lot of money ($17) for a small amount of perfectly-matched flavors, so definitely a treat rather than a regular order. So very worth it in the moment, though (um, I guess like a lot of things🙃).
  15. Pat
    The two of us had lamb shoulder for Easter, from Harvey's and done in the InstantPot. Rubbed with dried herbs and spices (thyme, rosemary, cumin, garlic, onion, s + p) mixed with yogurt. Pressure cooked with onion quarters, carrot chunks, and fresh thyme and rosemary. Chicken broth, white wine, and water for liquids. Something malfunctioned with the IP, which had not happened before, so it ended up being well-done instead of medium, but I was glad it finally got on track and started to operate normally. Tasted great, though I prefer lamb less thoroughly cooked. We also had toasted sourdough bread, plain boiled, chopped spinach, guacamole deviled eggs, and goat cheese stuffed mushrooms. I had made a pork shoulder much the same way recently and it turned out great, so I'm not quite sure what was going on with the IP with about the same size roast (~2 lbs.)
  16. Pat
    This opened quite a few weeks ago. Gorgeous space. I was astonished watching how quickly they built out and opened. Observing other places with DCRA permits over a much longer time, this just opened oddly quickly. No further comment, I guess. (I love the place, but the rapid opening was weird.)
  17. Pat
    The location in the old Al's Pizza looks like it's getting close to opening. It looks like a restaurant when they don't have the windows covered. They've got replicas of reviews from Washingtonian and the Post pasted outside. The lights were installed inside a while ago, the walls are partitioned and painted. There are still DCRA permits taped up as well, so that's probably the biggest obstacle to opening. Can't wait. I am craving pizza so much.
  18. Pat
    This place is extremely popular. I count myself lucky when I arrive right before the line does. Card only, which I find a little irritating when I'm only buying a $5.50 container of hummus, but they've got their business model and it's working.
  19. Pat
    This is about Yellow, the cafe that is open next door from about 8 until 2. I have been buying their 6 packs of fresh pita for $12 plus tax + fees (sumac and za'atar, I assume, are the toppings). They are extraordinary. The pita come out hot and amazing. I've never been able to make my own pita that come close to this and I'm pretty good with bread. My timing is such that I get there before their hummus is ready for the day, so we've been having these with hummus from Little Sesame and also the red Fresno chile hummus from Foxtrot in Georgetown. The people who work here are delightful, helpful, and friendly, but I find the place not all that efficient. I just accommodate for that starting out.
  20. Pat
    At this point, The Salt Line and Old Ebbitt are the only places I get oysters, and there were a few shell fragments last time at the Ebbitt (not enough to ruin it, since it seemed to be one oyster that was the issue).
  21. Pat
    I was walking by about 4 PM on Friday and hadn't quite figured out what I was making for dinner, so I went in and got carryout: wings, smoked turkey breast, and brisket (I asked if they could add a couple slices of moist to my lean order and they obliged). The chile chicken wings were fantastic, I mean, really really good. They were supposed to come with ranch and it turned out they didn't, but I didn't check at the checkout when they asked if I wanted bbq sauce to see if ranch would have already been included or if I needed to get it from them. We have ranch at home, so no harm, no foul. Both the other meats were pretty good but not as notable as the wings. I didn't get sides because I had plenty of things at home to accompany. Half a pound of each plus tax, etc., was about $42. FWIW, there were plenty of tables occupied at this between lunch and dinner time, which seemed encouraging.
  22. Pat
    I feel unable to process this. The JPW family was an anchor at DR events. I am so sorry. Hard to believe his daughters are teenagers. My warmest condolences to them and their mother.
  23. Pat
    At some point I suppose we should have people over again, but it has been a very long time. Meanwhile, I'll try to remind my husband the ice cream is there so he can at least eat it. Wednesday was sourdough bread and butter, a pork tenderloin wrapped in prosciutto done in the air fryer, and jalapeno mac and cheese. Thursday was more of the bread and leftover steak and noodles. Last night was leftover salmon croquettes w/ranch; baked chicken thighs; and leftover mac and cheese + green beans Tonight will be some kind of salad, asparagus - prosciutto bundles, leftover pork tenderloin, and a kale - sunchoke danish from Souk.
  24. Pat
    We've still got South Mountain ice cream from last year that we haven't even opened. I think we got 4 pints and have eaten 1 of them. I love ice cream but when I eat it, I eat too much. It's not going to keep forever, so I guess we should eat it. The salmon chowder from last night was great. I didn't measure exactly but mostly pretty much followed the recipe. Used whole milk instead of cream.
  25. Pat
    Update on Sunday: The crostini were white bean, from this recipe, except I topped them with thin slices of Gouda. Excellent. I also roasted some aged broccoli that was yellowing. I don't usually like roasted broccoli because I like it fresh and bright green, but when it's already headed south, roasting salvages it. Roasted it with avocado oil, s + p, garlic salt, nutritional yeast, and crushed red pepper flakes. Very good. Monday was more of the crostini, a reverse sear prime strip steak, and leftover egg noodles. I guess I forgot to mention the other reverse sear steak, which was served over the original batch of noodles that were mixed with sauteed cremini mushrooms, and with brussels spouts mixed with crumbled bacon. Tonight is toasted baguette; salad with red leaf lettuce, tomato, cucumber, and red onion; and salmon chowder.
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