cheezepowder
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Everything posted by cheezepowder
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I finally tried this recipe, except I used all butter instead of part shortening. They're good, buttery, and yeah, they taste like rolls, not so much biscuits. I made the dough on Sunday, and supposedly it will keep 2 weeks in the fridge. It's convenient having fresh dough in the fridge. In addition to plain dinner rolls, I rolled some up with shredded Dubliner cheese and truffle salt into crescents before baking. I'm not sure if the truffle salt weakens in the oven. I added more after baking too.
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The Whole Foods in Clarendon has a public notice posted about plans to add some space. I don't remember the exact details so I looked it up online: "SP #339 SITE PLAN AMENDMENT: Whole Foods Market, add approx. 240 sq ft gfa on first floor, approx. 665 sq ft gfa on second floor mezzanine, facade changes." -
I really liked the amaretti cookies I got at Stella's. They're little mounds dusted with powdered sugar that are gently crunchy on the outside, chewy on the inside. I also had their spinach/cheese and turkey puff pastry turnovers. The spinach/cheese was good. The (ground) turkey was less exciting and had less filling than the spinach/cheese pastry. The puff pastry is very buttery.
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I received a coupon/flyer in the mail today announcing a grand opening for Astor Mediterranean at 2300 N. Pershing Drive (not too far from the corner of N. Pershing and Arlington Blvd/Route 50). It says it's a family-owned restaurant first established in Adams Morgan in 1980. I assume it's the one located at 1829 Columbia Rd, and I found some positive posts about Astor here. Sounds like it might be good for a quick meal.
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There's a sign that their retail wine store Domasoteca is opening on Jan. 23. They're also supposed to have cheese, bread, and wine related accessories. Description of Domasoteca here on the hotel website. The store is located to the right of the main hotel entrance. For restaurant week, at dinner, Domaso offered their entire dinner menu with no upcharges (even for the $38 veal chop).
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Kitchen Disasters, Goofs And Flubs
cheezepowder replied to zoramargolis's topic in Shopping and Cooking
The napoleon looks great! I admire your initiative in making puff pastry. One thought is did they use the same kind of fondant in class that you were using? When you mentioned tub of fondant and rolling and kneading, what came to mind is that you have a tub of rolled fondant (it's like play doh, the kind you roll out and use for cake decorating) as opposed to poured fondant. Description here. -
You're not the only one. I started thinking more in depth about putting together a family cookbook, and I realized that I needed way more time than the 6 weeks or so I had before Christmas. In addition to compiling the recipes as told to me by my mom, I want to test them to make sure that her estimates are correct. I also think it would be nice to include pictures so I'm making this a longer term project (hopefully for next Christmas?). So thanks to those who added more info, it's still going to come in handy for me.
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That reminds me that I remember reading something somewhere about Four Sisters moving. It was in a City Paper article last year: "Ly's future does not lie with Song Que, however. She plans to join the family at Huong Que's new location at the corner of Lee Highway and Gallows Road in Falls Church, which is scheduled to open late next year. The plan is to move Huong Que in its entirety to the new spot, a combination residential/retail space, but the family hasn't decided yet whether to sell its lease at the Eden Center or transform the current location into something different." I wonder what they decided to do with the lease.
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It's everywhere, but which restaurants have really good fried calamari?
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There's also a Bear Rock Cafe open in Shirlington. The setup/atmosphere reminded me of Panera though they will bring the food to your table when ready.
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(I know, it's early and January seems ages away.) Going Out Gurus blog says that the next Restaurant Week is Jan. 14 - Jan. 20, has some info on participants, and says 1789 and Corduroy are extending. The full list should be posted here at some point. For reference, the Summer (August) 2007 Restaurant Week thread is here.
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Here's another one. I saw a kid's apron and tools set for $39.99 in the Cooking Enthusiast catalog. Click here and enter item# W7305010 under Catalog Quick Order for Kid's Cooking Set.
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Wow, deep-fried chocolate chip cookie dough. It sounds good in a fried oreos/fried twinkies/fried candy bars-terrible-for-you kind of way. Have you tried these again? I'd guess the oil temperature was too low? Another possibility is that the cookie dough needed more time in the freezer to firm up. It seems the batter should form a crust when you drop them in. Was the batter fully cooked when you took them out?
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I've been searching for a unique peanut butter cookie for my Christmas cookies this year. I saw this post so I made these. They're really good, and they're going in my Christmas cookie packages. Also on the topic of Christmas cookies, I bought the December issue of Gourmet, but last year's Gourmet Christmas cookie issue was more interesting to me. This issue has recipes for "trios" which are jam thumbprint cookies arranged so 3 are stuck together in a triangle shape, meringue stars, salted praline langues de chat, cinnamon palmiers, and double chocolate sandwich cookies. The cookies don't sound that exciting to me, but maybe they're better when made. This year's Gourmet also has a number of Christmas candy recipes, and those look more interesting. The recipes are: mint lollipops, chocolate peanut toffee, passion-fruit gelees, peppermint patties, pistachio torrone, toasted-coconut marshmallow squares.
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Thanks for the info ibis888! From the Komi thread- last year the New Year's Eve menu was $125 with $90 pairing (click) (but since then, Chef Monis received the Food and Wine Best New Chef recognition). Here's a post from the Komi thread on the dinner.
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There was an article about it today in the Post's Weekend section. Sounds obnoxious. "Admission is, Van Stockum says, "invitation only," but don't be deterred. He says it's easy to get one. "Call our receptionist and speak to them. Look at the Web site. Make reservations. Reach out to us. See what we're trying to do. Nine times out of 10, people are welcomed." and "One of my guests said that if she didn't return, it would be because the bouncers made it such a hassle to go there, and we had reservations."
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At the Clarendon Whole Foods, I noticed a week or so ago that they have new glass bulk jars of salts, peppercorns, and dried mushrooms at the cheese counter. They have French grey sea salt, Flowers of Bali salt, rocks of Himalayan pink salt, Hiwa Kai black sea salt, Alaea Hawaiian red sea salt, Salish Washington state alderwood smoked sea salt, Japanese comet tail peppercorns, Balinese long peppercorns, dried naturally grown morels, dried organic porcini, and dried naturally grown matsutake. The Himalayan pink salt was $7.99/pound, and I don't know the prices of the others. I bought a hunk of the Himalayan pink salt but haven't tried grating it yet.
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It's fun to bring home new cookbooks! I have Vegetable Heaven, but it's been a number of years since I made anything from it. I think I only tried one recipe so I'll be curious to hear which recipes you try and how they turn out. I'll have to flip through it again.
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(bump) HAPPY THANKSGIVING 2007 everyone!
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Funny you should mention the Boat House (which I assume is the same thing as D.C. Boathouse?) Today's Express Free Ride article on a new building in Ballston at Wilson Blvd and Quincy Street says: "Coming soon: a Marvelous Market, Saxby's Coffee, Bruegger's Bagels, HSBC bank and an Arlington location for Palisades restaurant D.C. Boathouse."
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This isn't in ferment everything's requested range, but for anyone else -- Selectos Latinos supermarket is now open in Rockville where Lotte Korean supermarket used to be (11716 Parklawn Dr. near Boiling Brook Parkway). They have masa flour (the kind in the bags like regular flour) and dried corn husks. I also noticed cactus leaves (nopalito) in their produce section. There seemed to be many cheeses in the refrigerated dairy case, but I'm not familiar enough with the cheeses to judge how good their selection is compared to other stores.
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Do you mean on the postcard? The oversized postcard is set up portrait (as opposed to landscape) style, has the headline ("2941 invites you...") along the top, a photo of the chef on the upper left, three quotes on the upper right with Don's quote below the other two, and a photo of the outside of the restaurant on the bottom part.
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Wash Post article on Jack John Kent Cooke's new Boxwood Winery in Middleburg, Virginia. (edited to fix the oops )
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I received a promotional postcard today from 2941. On the front, it says, "2941 invites you to enjoy New York Times 3-Star Chef Scott Bryan's New Menu." Also on the front there's a quote from the Michelin Guide, NYC, a quote from Anthony Bourdain, and this quote: I believe the original quote was here.
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I've been to the Shirlington outpost twice for dinner. I've never been to the DC outpost so can't compare the two. Looking at the old posts on the service at the DC location, though, I'll comment that the service at Shirlington was good both times we were there. The food I had was fine, not great, but it's inexpensive, and my husband really likes that they have a large number of vegetarian choices. Most recently, I had veggie pesto lasagna which was fine (though I thought the menu said it came with garlic toast and it came with plain wheat toast), and nachos which were good except they came with that orange cheese sauce rather than melted, shredded cheese.