mame11

Okay, I made amazing cheese straws tonight. Here is the recipe:

Cheese Straws/Crackers a la Nancy

1.25 cups grated cheddar cheese

1.5 cups flour

1/2 cup of butter (softened)

1/2 tspn cumin powder

1/2 tspn smoked paprika

1 tspn alepepo pepper (from penzey's)

1/2 tspn salt

combine all the ingredients. It takes a bit to combine them but it doesn't have to be combined like dough because...

I roll the dough into thin logs.

I put the logs into the fridge to let them rest and become firm.

I take the logs out and slice thin (maybe 1/2 an inch) slices and put them on a baking sheet covered in aluminum foil.

Put the baking sheet in an oven that has been preheated to 375 degrees for 10-13 minutes depending on (a) your oven and (b ) how many crackers per sheet.

(you can also roll the dough out and cut into strips or put the dough in a pastry bag and make them that way).

Next weekend finds us home and at Peter Chang's (Atlanta) opening night party. Carpe diem--it's a very challenging location nigh by somewhat adjacent to Ray's On The River in a cavernous '70's architecturally grotesque vaulted ceiling cedar planked white elephant. Think disco sleek decor from a coke deprived decorator at his worst. Nice windows, though.

So when does Peter Chang's Atlanta restaurant open? I'll be in Atlanta next weekend as well... hmmm.....Thanks!

I vote for biscotti. I'm making ginger biscotti with filberts today. I made my favorite chocolate chip cookies with a twist by adding toffee chips. Excellent-chewy and crisp at the same time. The recipe is based on the Metropolitan Bakery's recipe. I think what makes this chocolate chip (nut) cookie stand apart is that it calls for grinding oats and milk chocolate morsels which becomes part of the dough.

I recommend this cookbook for a somewhat unique holiday gift for those who like to bake. The recipes range from sweet to savory goodies.

I have crystallized ginger from Trader Joes... is that what you are using in the biscotti? That would definitely make it different than the chocolate chip cookies...

This recipe looks promising....

So if you were going to prepare cookies to give to people as a holiday "thank you" what would your combination be? My initial thoughts are:

1. chocolate chip cookies

2. chocolate peanut butter crispy balls

3. ______________________

My thoughts for the third include:

cheese straws (a savory twist)

biscotti (but I make them with chocolate chips so...)

butter cookies

something with oatmeal?

pumpkin mini muffins (again a less sweet option).

what do you think the third should be... the only thing to consider is that I am going to ship them overnight mail on Monday for delivery Tuesday so I'll bake them over the weekend.

Thanks in advance!

Who knew that there was a DC Whiskey Week. Well, maybe those who follow the drinking board on donrockwell.com... i'm not one of them.

Tonight at Bourbon there is a massive whiskey tasting including some from High West that I had last night at an informative event at the Tabard Inn. The event tonight at Bourbon/Adams Morgan begins at 8:30... hope other rockwellians will attend!

While I may not be a (huge) fan of their gelatos and sorbets (I prefer Pitango and Dairy Godmother respectively), they may make the best coffee in town. The cappuccino I had Sunday morning was perfect in every way.

I'm hosting our Supper Club next month - which means I pick the theme and the entree. There are 11 people, and as far as I know no known food allergies. I'm looking for some suggestions on something to serve that won't keep me from my company for too long, that will be delicious (of course), and a little upscale. No lamb or salmon or goat cheese. I am trying to stay away from chilis and stews because they are so filling and the other folks are bringing along dishes.

Any ideas?

I don't know how to cook it but what about a pork loin or beef tenderloin? In my family cranberry chicken is a popular dish, as is apricot chicken. Easy to prepare and can cook without any fuss.

I've been in remiss in posting about the best bowl of Pho I've ever had. It was at Pho 14. The broth was rich and fragrant, with strong hints of cinnamon (I think).

Today I had a a banh mi for the first time, at Pho 14 and ever. I don't know what a banh mi is supposed to be but what I had at Pho 14 was delicious. The sandwich was served on a crusty baguette filled with pickled veggies and meat. In addition to being delicious, it was a bargain! $9.00 gets you a large sandwich, cup of soup and an appetizer! If you only want the sandwich its $4, I think.

Have decided to whim over to the Bayou as I was in Georgetown. I am relying on their Facebook post that they are open. Will post my thoughts later.

Eta Um. Wow! The gumbo is perfection in a cup. If anything at $4 a pop I suspect some will order two for dinner. As blasphamos as it sounds the chopped salad is fantastic! Oven roasted tomatoes and pickled turnips add a unique twist to the yummy bacon and blue cheese. The pimento cheese was good if you like pimento cheese.

The beignets should be illegal.

Woodley Park by all rights should be a dining mecca in Washington. It is a centrally located neighborhood that includes two of the largest hotels, if not the largest hotels, in the city/region. While it is home to one of the great DC restaurants, New Heights, it is generally a foodie wasteland. Open City serves the neighborhood and hotels well with affordable, decent fare one step up from a diner.

However, most of the restaurants in the area, whether one of the three Indian restaurants or one of the many Italian places, seem to rely on the constant flow of tourists for support, not the neighborhood. Many an evening I have advised tourists to go around the corner to New Heights instead of to any of the myriad mediocre restaurants on Connecticut. I'm not sure many heed my advice because the prices seem more expensive at New Heights (they are, but not by that much and the quality is so much better at New Heights). (I also advise them to go to Afghan Grill and Mama Ayeshas, as well as up to Cleveland Park)

The point of this rant is that one of the three Italian places on Connecticut has given up its space so that Hot N Juicy Crawfish can open an outlet in DC. I have not seen the Man v Food episode in which it was featured but with a Tackle Box opening in Cleveland Park, I suspect I'll be directing tourists to go up the road for dinner. (Oh the Italian restaurant giving up the space is moving into one of the spaces now occupied with an Indian restaurant so there will still be 3 Italian restaurants!)

Last night I decided to celebrate the first night of Hanukah with latkes. Having not planned ahead I used what I had at hand... sweet potatoes. But what recipe? I did a quick internet search and found ahealthy latke recipethat does not require frying. I thought... wow, perfect and my guests will appreciate fewer calories.

Using a food processor takes the difficulty out of making latkes. While grating the sweet potatoes, I thought about the baked latkes.

Baked?

Really?

The whole point of using oil to fry food during Hanukah is to commemorate the "miracle" that less than one day's worth of oil lasted eight days.

As I grated the onion, I decided...

FRY!

I added a third egg to the recipe, and a 1/2 teaspoon of cumin and a teaspoon of a yummy pepper I got at Penzy's (Aleppo).

Heated a frying pan with a few tablespoons of canola oil and went to work.

The sweet potato latkes were a hit!

What's your favorite latke?

It is sad to see a business close. Here the young men who opened it had signed a franchise agreement before securing a location near GW, which was their goal. Unable to secure an affordable space near GW, and with a deadline looming likely in the Franchise Agreement, they signed for the former Starbucks space in CP. It was a terrible location but at least they made a go of it. This will be a story I tell about the need to engage competent legal counsel before signing any agreements.

Stomach virus or flu?

1) I'm sure this topic has been treated elsewhere on this site, but food poisoning takes some time to develop, though certainly the act of ingesting food might prompt a violent reaction were your stomach not in the best of moods at mealtime.

2) The pie should have been fine after only a few days in the fridge.

3) What dcs said. I keep open bottles on the shelf for months, or in the case of so-called "mushroom" soy sauce, years.

not virus or flu.... some food poisoning causes a reaction within a short period of time once the food starts to be digested. I'm fairly certain it was the sushi. Happily I'm fine now.

And yes, I heard the food safety bill and thought yeah!

Heading to NYC the weekend of December 10th (the SO has never been to NYC during the holidays and I finally gave in). I know the city will be a made house, particularly b/c we will be hitting the tourist traps that are the Rockefellar tree and all of the surrounding holiday trappings.

That said, I'm driving in early in the morning and will be heading out of the city around 9 or 10. As is normally my MO, (travelling in from eastern PA / NJ) I will probably hop on the ferry in Weehawken and jump off in midtown. Any recommendations for lunch / dinner options that aren't a 40 dollar cab right away from everything would be very much appreciated.

Would love a spot with decent beer for lunch and anything is fair game (from casual to fancy) for dinner...but I legitimately have no clue what my options are since its been awhile since I've done the midtown (or anything out of the Bronx for that matter) thing.

Just back from a quick trip to New York. Two things. You should do the Roc Center at night, even late around 10. It will be crowded but less so than during the day. Also you have to do the windows at Sax and the other department stores/jewelry stores. To prep for the trip watch Miracle on 34th St. New York during the holidays is splendid.

The other suggestion is food related. I am a broken record but La Bonne Soupe is a great place to eat within walking distance. I ate there twice during this trip and each time ran into people I know from different parts of the country! It's the kind of place where people return time and again because it is really good food, reasonably priced and a great atmosphere. Make sure to sit downstairs in the front room if possible.

So last night I cursed the take out sushi that seemed to cause a pretty quick onset of food poisoning. It was clear my body wanted to rid something pretty quickly. I blamed the sushi, as something did seem off before I ate it but I decided to trust the restaurant that they would not sell bad tuna. Additional facts: I used my own soy sauce (low sodium). I followed sushi with a piece of chess pie I made last Thursday that was in the refrigerator.

I just noticed the soy sauce says keep refrigerated but it has been in my pantry. Was that the culprit? If not, could it have been the refrigerated chess pie? If not, should I call the restaurant? I'll never eat there again but maybe they should know. Thoughts?

Virginian born and raised. This is actually a by-request from the hostess. My family always made apple & pecan pies for T-giving, and I still make a fabulous pecan pie, but my host & hostess don't feel the love for a fine nut pie.

I was a bit disappointed in the outcome tonight; I let it cook a little too long and it started developing that sort of spongey texture. I marked the recipe to start checking 5 minutes sooner. I'll also reduce the sugar by a couple of tablespoons.

It took a few tries but I finally found a recipe for Chess Pie that's a winner... many recipes are called Chess Pie but they are really buttermilk pies. Apparently Chess is a derivation of the Southern word "Jess" for just... just pie.

Now the question is can I freeze the second pie that did not get eaten?

P.S. I'm from West Tennessee where Chess Pie is a staple...

Maybe you could call 701 and see if they would extend the pre-theater menu for you until 7....

In a little bit, I'll get a chocolate chess pie going. I'm spending Thanksgiving with a crowd that isn't into pumpkin. Fine with me! I prefer chocolate, too.

I have my second chess pie in the oven. I thought about making it a chocolate version but opted to make a batch of chocolate chip cookies to appease the chocolate cravings... Are you a southerner too?

I went this weekend as well. I was disappointed overall. I thought the prices were too high across the board for the portions/atmosphere. The chips are too thin and very greasy. It's nice that they are making them in house but I think they need to learn how. Also, I did not find the food that flavorful. It needed better seasoning across the board.

I'm sure they'll pull it together as there is a big team behind the project with goals of creating a franchise and/or chain.

Yet again this week I am starting the day off with soup, this time Tom Yum from Siam House. My use of soup as a breakfast food this week made me wonder if any cultures include soup for breakfast. For example Middle Eastern breakfasts are savory delights with cheeses, olives and breads. I just wonder....

spicy chicken noodle soup. sniff.

I am eating an ad-libbed riff on my mom's very 1950's chicken noodle soup recipe. Her recipe requires the spice ball from a cup-of-soup package but I bought the wrong kind at the store so there went the salt, err, I mean spices. So, I sauteed a very small onion sliced thinly and a carrot in a bit of canola oil, added "free-range organic" premade chicken stock and a can of good ol' campbell's tomato soup with a healthy dose of sirachha. once it was all boiling and the veggies were soft I threw in a generous amount of egg noodles. Patience... eating. My sinuses feel better all ready.

(also had a good old fashion grilled cheese sandwich with american cheese and butter... comfort foods are us today)

So, last night I ended up dumping my second attempt at Pad Thai. I considered going out tonight to get Pad Thai but I opted to cook instead. Still in the mood for Thai or Indonesian, I made a yummy peanut sauce which I put on a chicken breast and fresh shredded napa cabbage. I also made some black rice I picked up at a Thai place in New York. Not sure I'd serve this meal for company but I feel redeemed from my disaster last night.

? No, it doesn't. It's already fermented.

Oh. The bottle said to refrigerate after opening.

I think I need to take an Asian cooking class to just learn how to deal with the basic ingredients that are common across borders.

I just bought a jar of concentrated cooking tamarind. Do I have to refrigerate the jar after I open it? How long will it keep for after it is opened?

yes! It has to be refrigerated. I don't know how long it will keep but I just read the can... :-)