Pat
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Everything posted by Pat
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I think you could be looking at $75-$100, depending on how many ribs you get (how much you allot per person) and where you buy the roast. I haven't priced one in a long time, and when I did, I gave up on the idea of making one . You might need a double roast for 10 people, unless they're not big eaters and/or you have a lot of other food.My mother used to like to make this for special occasions, but it was so expensive, she couldn't pay for it out of the food allowance my father gave her. (This was 40+ years ago.) So, my grandfather who lived with us (her father-in-law) would slip her the cash to buy the crown roast. I always associate the crown roast of pork with my grandfather (who died when I was 3) for this reason. That was one of the old stories I remember, along with the time she was carrying a lot of grocery bags in and dropped and broke a bottle of whiskey my dad had wanted. Her FIL, a teetotaler, gave her the money to go buy another bottle.
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The restaurant that was there before it served the same type of food. There seemed to be continuity when it changed name and, I guess, ownership. It's getting to me now that I can't remember the name of the old place. -
What was the name before it was Banana Cafe? Actually, I think it might have gone through two name changes before becoming Banana Cafe. There was an earlier incarnation I really liked, and it was pretty good when it first became Banana Cafe. I recall them having Cuban and other Latin food that was pretty impressive.The best Tex-Mex I ever had on the Hill was at Zapatas, upstairs at Mr. Henry's. I loved the food there.
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Broccoli in spicy peanut sauce over long fusilli
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I usually like their cheese enchiladas, (or I used to) but I've stopped going back after a couple of experiences with the environment not being conducive to a pleasant meal. I've never tried the plantain quesadillas, but given that the last couple of times I was there I was by myself because my husband doesn't like to go there at all, it's doubtful that I'll stop by to try them. (I was the holdout who kept insisting on going back, but after the last couple of visits ...) ETA: I've always liked their chips. The salsa's a little too thin for me, but I also think that's pretty good.
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There is an upstairs area, so it's not as small as it might seem. It's not terribly big, though. I believe the liquor license application I saw said that it would also have an outdoor patio. (ETA: It's probably about the same size inside as the Cosi next door.)
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It (being Tortilla Cafe) is open in the evenings, but I'm not sure until how late. I stop in there sometimes to pick up pupusas to take home for dinner. Their pickled cabbage condiment is excellent and I sometimes just buy some of that. (You can do this if you ask. I'm blanking on what it's called after having just learned the name after reading the Post article on pupuserias recently.) There isn't a huge amount of seating inside, but there are several tables. In warmer/good weather, there are also tables outside. I'll check the closing time and update. (I just found an old carryout menu that says it's open until 7 PM, but I'll double check.) (Don, you're making me dizzy )
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This is closer to the Capitol than to the Market, but there is an upscale burger place going in at 3rd and PA Ave, SE (Good Stuff Eatery, 303 PA Ave, SE). Signs announcing the liquor license application/hearing are up in the windows. There's a small blurb here. The same page mentions the upcoming opening of Cafe 8 Mediterranean Eatery on Barracks Row.
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Last night: green salad with vinaigrette baked chicken breasts rice pilaf steamed broccoli with sesame hot pepper oil This was the first Thanksgiving in the many years I've been going to my husband's family Thanksgivings that there was no rice pilaf, so I made some last night to go with our chicken. Maybe I'll volunteer to make it next year to ensure there is some. (When we got back home and I commented to my husband that I noticed one traditional food was not present at the meal--a rather large spread--he knew immediately which dish I was referring to. There's always pilaf at Thanksgiving.)
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homemade white chocolate ice cream with heath bar pieces
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Green Salad Cream of Mushroom Soup (cremini and dried shiitake; leeks; shallots; garlic) Marvelous Market Jewish Rye with butter and ham
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chili I'm supposed to be heating for dinner
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For Thanksgiving, I bring the breads. Very rarely do we spend a Thanksgiving at home, so I haven't made a Thanksgiving meal in years. (I used to do a pretty complete one the weekend before and have some friends over, but that got to be too much in addition to baking for Thanksgiving Day.) I've got a batch of (part whole wheat) no-knead bread still proofing/rising and am soaking the saffron in milk for saffron bread (which will have golden raisins and dried cranberries). In addition to those two, I'm making a pan of cornbread. I had also thought about making biscuits, but I'm not sure if I'll get to those. I would like to try Heather's recipe, though. I had a certain lineup of breads I used to take pretty much every year. I changed that up last year and am changing again this year. I made the no-knead bread last year, but the other selections are different. I took a vanilla cornbread one year that proved to be pretty popular, but I'm using a different recipe this time.
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My mother always used cornstarch to make gravy, never flour. On second thought, the ground nuts would probably clump up. Not such a good suggesion . Arrowroot should also work, I would think.
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I'm not sure about the cornbread, but what about a nut flour for the roux. Almond flour?
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Chocolate black bean tostadas from Heidi Swanson's Super Natural Cooking. I liked her 101 Cookbooks blog when she had it up, and I decided to try this cookbook. I'm not sure I want to acquire or make all of the ingredients she calls for, but it's a beautiful and interesting book. The tostadas were good. The beans didn't require as much chocolate as the recipe called for, IMO. It called for 2 (4 oz.) chocolate bars, and I used 2 (Lindt 70% Cocoa Intense Dark) that were 3.5 oz. each. It was too much. I'm not a huge chocolate fan. It's okay, but I don't go nuts for it. To me, the amount of chocolate I used overwhelmed the taste of the spices in the beans. To someone else, it might be different. I'll use just 1 chocolate bar next time, but I'll definitely make this again.
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Is this at the P Street store? I've been ordering it online, but the particular seller I was ordering from isn't selling through Amazon anymore. It looks like they have other suppliers now, though. I haven't seen it at Litteri's, but maybe I should have asked someone instead of concluding that they didn't have it . I found bulk farro (or maybe it was labeled as spelt) at the Clarendon WF store once earlier this year, but I don't know if it's something they have regularly.
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The duckling was fairly big when I had it as well, but somehow the recent description makes it sound bigger than what I had. It's hard to tell if they're still tinkering and changing things, or if my experiences with some things were just different. I didn't have any trouble with the lighting being dim (and my vision is bad, so I wouldn't have been able to read the menu if it were at all dark), and the music wasn't too loud. I also thought the space was inviting, rather than cold. Whether they've changed the lighting and sound levels or my subjective opinion is at odds with some more recent visitors, I don't know. I thought both were just about right: not too bright/dim; not too loud or intrusive. When we ate there, the hostess tried to engage me in conversation by asking where I was from. I got the feeling they were gearing themselves at least in part to tourists. I tried to explain that I liked the location because of its proximity to Capitol Hill. I don't consider PA Ave. my neighborhood, but the eastern end of Penn Quarter or whatever it's called there is much more convenient for me than places farther up in Northwest. I could walk there for an evening meal or snack in the long days of summer.
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I made the white chocolate ice cream from The Perfect Scoop yesterday, and, despite screwing up the directions pretty much every step of the way, that ice cream is good. The flavor is subtle but pleasant. It has a lovely color reminiscent of French vanilla ice cream. I decided to make the marshmallow recipe he has in the book so I could add some marshmallow bits, and I broke up some Heath bars to incorporate as well. Given that it was a first effort, the fact that I got anything resembling marshmallow seemed a victory . Biggest problem: I couldn't find the handle for the churn to the ice cream maker. It disappeared between taking the maker out of its storage spot and when I needed to churn .* I improvised, and the result was better than I would have expected. The only significant problem was with incorporation: the marshmallows floated to the top and the candy bar pieces dropped to the bottom. Oh well . *Despite the fact that my husband and I both looked through the dish drainer for it, it finally surfaced this morning behind the dish drainer...
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Breakfast - The Early-Morning, Polyphonic Food Blog
Pat replied to txaggie's topic in Shopping and Cooking
omelette filled with ham, cubanelle pepper, garlic, and scallions toast (WF Oatmeal bread) with a little butter -
I'm in the midst of making marshmallows to put in ice cream. I'm disappointed that it's not working quite right but pleased that I can tell by looking that's it's marshmallow. I'll have to check that eG thread. I'm making white chocolate ice cream from The Perfect Scoop and am planning to add crushed heath bars and homemade marshmallow to the custard base. Any specific suggestions re: marshmallows that might help at any stage are welcome. (I'm plannng to scrape up small pieces, roll in c-sugar and add to the ice cream after churning.)
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Turkey chili with Rio Zape heirloom beans served over fresh bucatini from Eastern Market; topped with scallions and grated Cabot sharp cheddar Marvelous Market striata with kalamata olive oil and rosemary for dipping
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I didn't check Canales, but I asked at Union Meat today and they have it, rind on.
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Given that I managed a triple post here, I'll edit this one with another suggestion. It comes with a caveat, since I have not been there in a while. I have taken older relatives there, though. It's also not near Dupont: http://www.luigino.com/about.html Maybe someone has eaten there recently and can tell you if it's worthwhile.
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I can think of three suggestions, which don't meet your criteria geographically, so they're probably not very useful.My first thought was Corduroy, but the price point is higher than you want (a couple of items are under $20). Ditto for Olives. The third thought was Restaurant K, which I have not been to but is not too far afield from Dupont Circle. They have several items under $20, but they might be too fussy for your grandmother. A hotel might be your best best, which is why I first thought of Corduroy. If the cost is a little flexible, I'd still recommend that.