In My Inbox.
-JAY
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Flippin’ Pizza’s (www.flippinpizza.com) first D.C. location (and 8th in area) is scheduled to open for business this Friday, July 2! Before the official opening, its new neighbors are invited to stop by for a free slice (cheese or pepperoni) and drink on Thursday, July 1 from 5 to 7pm. Flippin’ Pizza is located just north of Dupont Circle at 1745 Connecticut Avenue, NW, Washington, DC 20009, 202-386 9579. Spread the word!
Co written by Guest Bloggers CAF and “Dr. D.”
-JAY
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France’s showing at the World Cup this year has been described as “a disaster,” “a scandal,” and “unacceptable” … and that was by the French team’s own members and director. Ouch. I’m one of those Americans who enjoys a
On a sweltering midweek afternoon, Dr. D. and I headed to the Village Bistro on Wilson in Arlington. We had passed this storefront eatery countless times since it shares a parking lot with Ray’s Hell Burger, Pho 75, and Greenberry’s Coffee and Tea, among others. Upon entering, we were greeted by a welcome waft of air conditioning and a friendly bartender who bid us to take the open table of our choosing. A middle-aged woman (the hostess, the proprietor?) hustled to our table to give us menus and a list of specials. She cheerily complimented my dress, a simple navy shift. “Beurre me up all you want,” I thought, “but flattery will do nothing to color my opinion of your country…I mean, restaurant.” While Dr. D. perused the menu, I took in the decor – white tablecloths, vintage French posters, a full bar with shelves painted red. Our waiter came quickly with ice water and crusty bread. He was no less helpful or attentive for us not ordering wine. The effects of the heat were starting to wear off and if my anti-French sentiments hadn’t softened by then, at least my appetite had returned.
We both ordered off the lunch specials menu. Dr. D. opted for shrimp and sea scallop kabobs in a bacon butter sauce served over sauteed spinach and long grain white rice. I ordered the pistachio crusted yellow fin tuna in a white wine and vinegar sauce served with potato cake, asparagus, and bok choy. We were both pleased with our choices. Dr. D. sang the praises of the shrimp and scallops, beautifully cooked and artfully arranged atop the fresh spinach overlaying the rice, with the sauce triggering a wonderful harmony of flavors. My fish came cooked medium-rare, as ordered, with a perfectly nutty crust. The potato cake, browned nicely, was a hearty yet appropriate accompaniment. I had wished there was more sauce or else something else on the plate with a strong enough flavor to cut through the rounder flavors in the nuts, fish, and potato. Nevertheless, I can’t deny that both dishes were “goals” as clean as our plates.
We were too stuffed to sample anything from the dessert menu, which seemed a bit uninspired compared to the rest of the menu. Then again, the proof of the pudding is in the eating, and it could be that high quality ingredients and execution would have made the dessert course a winner. More reason for us to return another day. As we stood up, the same woman who greeted us came over to ask whether we enjoyed our lunch. Pleased that we had, she volunteered that the cuisine was special because it was French with Moroccan influences on its seasonings. As we made our way to the door, we turned back to ask her about the chef.
“Oh, there are so many back there in the kitchen,” she said.
“No chef de cuisine or executive chef?”
Non.
Finally, some real team players from France.
1723 Wilson Blvd., Arlington
Open for lunch on weekdays 11:30 a.m. to 2:30pm and for dinner seven days a week from 5:00 p.m. to 10:00 p.m.
Wheelchair accessible entrance and restrooms
It’s summer, and that means new and wonderful things pop up at the farmer’s markets. My neighborhood market has started again, bringing the brutally peppery radishes (grown about 3 blocks from my apartment, by hippies of course) I’m currently slathering with locally-churned organic salted butter and eating like there’s no tomorrow. But there was another, more exciting find the other week: fresh fava beans. Nutty, sharp, and nutritious: despite the work required, I had to have them.
Being short on human liver (mine’s on vacation from my beer habit) and nice Chianti, plus preferring comfort food to cannibalism, I decided to put some fancy pants on a classic: beans on toast. The traditional English dish is usually made with canned baked beans and probably-stale bread, neither of which I had handy, and eaten for breakfast. I wanted dinner, and I made do, as I do, with what ingredients I had on hand. The result was a delicious and fresh and summery dinner, which actually could be served in smaller bites as fabulous hors d’œuvres. And, it was all cooked with fresh, local ingredients (except the wine – that came from a bottle).
At the farmer’s market, I bought:
– Fava beans (about 2 pounds)
– 1 medium Hungarian hot pepper
– Garlic (a couple cloves)
– Lots of fresh-picked spearmint
– Butter
– (Cheap) white wine
Start caramelizing your (diced) garlic and peppers in the butter, and put some salt water on to boil. Remove the beans from their pods. Blanch beans about 2 minutes, and plunge them into ice water to stop cooking. Remove the bean sheaths, which are chewy and not delicious.
Now your peppers should be nice and brown and yummy, so go ahead and add the favas to your pan. Over medium heat, saute the lot with some more butter for about 6-7 minutes. While that’s going, add about a half cup of wine to a glass with some mint to infuse. When the favas are almost done, add a handful of freshly torn mint leaves and toss that around. Remove your sauteed beans and peppers to a bowl, and toss in some more fresh mint. Now, deglaze your pan with minted wine and, while that’s reducing to almost-syrup, toast some bread (I used sourdough whole wheat).
Put the sauteed beans over the toast, and pour your deglazing liquid over that.
I’ve made this again a few times since, and found that the addition of fresh English peas is wonderful, but adding vidalia onion makes the flavor too earthy. Experimentation is fun!
-MAW
KITCHEN SINK SANGRIA
I was at the beach last week. My friend arrived, toting a lambrusco he had found in New York and was all excited to try. And while I rolled my eyes at visions of a syrupy, sugary, sweet Riunite type beverage, my friend assured me that this was no ordinary lambrusco, but instead was a dry, subtle sparkling red wine. And he wasn’t alone in his enthusiasm. Eric Asimov has written two pieces in the New York Times elevating the sparkly red stuff. So I wrinkled my nose and took a sip. It wasn’t bad. But as an ode to the lambrusco of my youth, I decided that this venerable version could still serve as a great base for some Sangria on the beach.
Kitchen Sink Sangria
Pour the lambrusco into a pitcher. Add the orange juice, rum. Squeeze lemons and limes into the pitcher (straining out the seeds). Cut the lemons and limes into small segments. Drop them in. Cut apricots into cubes and add to pitcher. De-stem strawberries, slice, and add in. Stir and chill for one hour. Enjoy!
-LMB
Thanks to Lauren DeSantis for featuring DCFüd (and…ok…me) on her site.
-JAY
This just appeared in my inbox.
-JAY
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PANAS GOURMET EMPANADAS OPENS JUNE 25 IN DUPONT
Free empanadas from 11 am – 1 pm to mark opening day
Empanadas, the favorite Latin American treat, come to Dupont Circle June 25 when Panas Gourmet Empanadas opens at 2029 P Street NW. To mark the opening day owner Federico Garcia Lopez will offer one free empanada from 11 am until 1 pm.
Panas specializes in Latin fusion gourmet empanadas, the crescent-shaped turnovers, stuffed with a variety of well-seasoned meats, vegetables, spices, fruits, and sweets. Signature recipes are inspired by the Latin Fusion cuisine; a culinary concept that combines traditional and modern gastronomic techniques with different ingredients from across the Americas.
The term “panas” is a unique abbreviation for the word empanadas. Coincidentally, the term “panas” also means “friend” or “buddy” in several Latin American countries, which is befitting to the Panas concept of friends coming together and eating empanadas.
The 1,100 square-foot restaurant is tiny with just 13 seats and bright with a mustard colored wall highlighted with green field turf. Serving in-restaurant, carry-out and delivery the Panas menu includes $2 empanadas ranging from meat, pork, chicken and ham filled delicacies like the Chipotle Steak with shredded sirloin steak, onion and chipotle sauce to vegetarian selections like the Popeye with sautéed spinach, onions, raisins and goat cheese. Side salads with a Latin flair are also on the menu – the primavera with red pepper, corn, cilantro and black beans is a favorite as is the jicama salad with lettuce, mango and carrots.
PANAS GOURMET EMPANADAS 2029 P Street NW, Washington DC 20036
202-223-2964 Open 7 days, 11 am – 11 pm, M-Sat; 11 am-9 pm, Sun. Free delivery!
By Guest Blogger Jessie Lin
It’s a little bit early in the season for full-grown potatoes, so right now the ones being harvested are called new potatoes. These potatoes are gathered while young and small; they have a sweeter taste and are firmer than regular potatoes. Their skins are flaky, therefore it’s great to cook with the skin on.
I was watching a cooking show the other day, and the host was cooking up a potato risotto. I thought the idea was ingenious. I went to my pantry and fridge, grabbed the ingredients that I thought would suit the dish and went to work.
For 2 Servings
4 – 6 new potatoes (depending on size) cut into small pieces
1 portabello mushroom (other mushrooms would work as well), sliced
¼ cup of milk or cream
½ cup of homemade stock (I used beef stock)
1 spring onion, roughly chopped
1 tsp of red pepper flakes
several sprigs of fresh rosemary
A hand full of kale (or any greens of your choice), roughly chopped
2 TBSP Olive Oil
2 cloves of garlic
Salt and pepper to taste
Directions:
Sautee the garlic and spring onions in olive oil until the spring onions are soft. Add the potatoes, milk, and half of the stock into the pan. Keep stirring until the liquid dries up, and then add the other half of the stock. Stir until the potatoes and soft and tender, about 15 to 20 minutes. Add the handful of kale, and cook until the kale has wilted. Add the red pepper flakes and stir until the juices are gone. Plate it and sprinkle with fresh rosemary, or any other herbs of your choice.
This is a very hearty dish that’s a little different to the more tradition ways of cooking potatoes. There are many variations that this dish could be made. For example, oyster mushrooms would probably work better than portabello mushrooms. What made this dish particularly flavorful was the homemade stock. I paired my meal with a nice glass of pinot noir. What a nice way to end a long day!
Ate at Rocklands (Arlington) last night, and while they have not always been consistent in the past, the blue plate special I ordered was good.
Trailer Park is pulled pork over cornbread with their fresh slaw on top, and 2 sides and a drink: $9.99. I chose rice and beans as one side, and collards as the other. I also chose sweet tea. Everything was good and it’s a great deal (and a lot of food) for $10. Not sure how often they offer it.
-JAY
By Guest Writer LMB
I don’t usually cook much red meat. Don’t get me wrong, I love to eat it, but the roasts and shanks and shoulders that taste so good require several hours to prepare and a group effort to consume. Neither of which is generally readily available to me.
But this week, I’m at the beach with a group of friends, so I have both the time and the audience to prepare some delicious oversized animal body part.
Someone suggested leg of lamb. An excellent proposal. But, as I was pondering how to prepare the roast, my mind immediately jumped to the toxic green-colored mint jelly product that my mother always served with her lamb. And then I got an idea.
I had recently picked up Monica Bhide’s newest Indian cookbook, Modern Spice, and was entranced by the sound of many of her chutneys. I had brought the cookbook to the beach, hoping to have a chance to try out one or two of them.
So our meal was decided: Roast Leg of Lamb with Mint-Cilantro Chutney (and a jar of the toxic green mint jelly for old times sake.)
Lamb with Mint-Cilantro Chutney
Roast Lamb
Peel and slice garlic. Cut slits in the top of the lamb. Insert garlic slices into the cuts. Pour olive oil over the lamb. Sprinkle with salt. Coat the lamb with rosemary. Loosely cover with plastic wrap or aluminum foil wrap and let sit in the refrigerator for 30 to 60 minutes. Remove from refrigerator 30 minutes before cooking.
Preheat oven to 450 degrees. Place lamb on a rack in a broiler pan. Put lamb in oven and immediately reduce the heat to 325 degrees. Roast the meat 20-30 minutes per pound, 20 minutes for medium rare and 30 minutes per pound for medium-well done meat.
Let meat rest for 10 to 15 minutes before carving.
While meat is cooking, make the chutney.
Mint-Cilantro Chutney
Adapted from Monica Bhide’s Modern Spice
Combine all ingredients in a blender, or in a bowl if using a hand blender, and blend to form a smooth paste. Cover and refridgerate for at least 30 minutes. Serve chilled.
El Patio in Rockville
Empty Tables
I grew up on Argentine food and loved going to this type of place black home in Queens. It is a small Argentine place with a large menu of Argentine specialties: parillada (mixed grill), empanadas, and even facturas (pastries) I’ve even been to this place a bunch of times…several years ago.
However, last night (a Friday evening) we were treated atrociously (by the hostess). Of over 100 articles, I have written one bad one, my 2nd article, and was a health concern that has since been corrected at the restaurant in question. For me to write about a bad experience, it has to be really bad, since I don’t write about mediocre experiences.
My friend and I arrived on a Friday night and the place was really busy but had 4 free tables. we waited 20 minutes even though we could see the empty tables, so asked why we were waiting, and were told that we couldn’t be given tables for four. They made us wait and wait and wait (even when we made motions to leave) and then gave us a tale for two and right after us seated an Argentine couple (I speak broken Spanish and my friend is from Trinidad) in a table for four not a minute later right next to us. We kept looking at the table next to us because we were upset at having to wait all that time for a table for two but not being treated the same as the other couples. The waitress then moved us to a table for four. Too little too late.
The only reason we stayed is because I REALLY wanted Argentine food and have eaten there many times before.
I recommend that parties of two avoid this restaurant, unless you speak Spanish fluently or are already a known customer. But, let’s also talk about the food.
The only exceptional item we ate was the fried traditional beef empanada (my recipe for the same thing is here). It isn’t in the front case and is much better than the ones I remember getting there years ago. The fries were barely warm (not fresh). We ordered the mixed grill (parillada) for 2 ($35). The blood sausage (morcilla), chilchulines (intestines), sweet breads (molleja) were good. I would have preferred they gave us one normal sized chorizo to the two teeny ones since the chorizos were all crunch and not juicy; the chorizos were still good though. One of the cuts of meat was over cooked, and both (being a bit bland for beef in an Argentine restaurant) needed to be be marinaded in chimchurri; while they actually might have been marinated in chimchurri, the chimichurri at El patio was thin, and flavorless.
Useless chimchurri is incredible because it is so easy to make chimchurri – mix chopped fresh garlic and chopped fresh parsley with red wine vinegar, salt, and a little oil , and if you want to get fancy you can add some other fresh herbs or some shallot. This was the worst chimichurri I’ve ever had (and I’ve been t many Argentine and Uruguayan restaurants) and is worse than the time I got chimichurri out of a jar. Also, it is served in lttle tiny plastic containers (only about 1/2 full), so we had to continuously ask for more. It should be served in big containers that sit at the table (like the condiments in some Chinese restaurants) – people would just serve themselves throughout the evening.
The waitress was pleasant, so we tipped normally – the problem with the establishment and food are not her fault. She isn’t the one who made us wait even though table for 4 were available and then seated another group of 2 in a table for four immediately after us.
BTW, another couple stated that they were told they couples have the chef’s specials because the chef was on break.
Included is a picture of some of the empty tables the hostess refused to seat us at.
-JAY
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