As I have declared Thanksgiving season officially open on my other blog, I want to start the discussion over here as well. I was so inspired by the nippy fall weather this weekend that I roasted a chicken with some acorn squash. Thanksgiving is less than a month away and I am chomping at the bit to start the cooking. While all the hoopla at Thanksgiving may be about the turkey (or pumpkin pie for some), we still need to take into account the vegetarian option. This is where Pepperidge Farm comes into play. Their puff pastry shells are the perfect receptacle for a vegetarian filling. This makes a vegetarian entree that is not just an option but something the meat eaters want to get their grubby paws on. The only problem is when the meat eaters start hogging the stuff pastry shells. Basically, all you have to do is bake the shells according to directions, pull of the top, and fill. Here are two fillings that go great in the shells:
Marsala mushroom filling
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, sliced
1 clove of garlic, chopped
1 pound of mushrooms (can be a mixture of portobellos, cremini, button, shitake) chopped into large chunks
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 cup of marsala (or white wine)
1 tablespoon honey
1/4 cup cream or sour cream (optional)
salt and pepper to taste
Saute onion and garlic together in the butter and oil until soft and translucent add 1/2 teaspoon of salt and a shake of pepper. Add mushrooms and saute for 10 minutes. Add seasonings, herbs and honey and saute another 5 minutes. Splash the wine in and stir until the mixture has reduced and thickened (should be a gravy consistency). Add cream/sour cream for richness.
Root vegetable filling
2 tablespoons butter
1 medium onion, sliced
1 clove of garlic, chopped
3 cups root vegetable chopped into large chunks (carrots, parsnips, butternut squash, sweet potatoes etc)
1/2 teaspoon thyme
2 tablespoons flour
Pinch of nutmeg
1/2 cup of milk (or cream)
1/2 cup of gruyere cheese
Saute onion and garlic together in the butter until soft and translucent add 1/2 teaspoon of salt and a pinch of pepper. Add the root vegetablesand thyme and saute for about 10 minutes (until the vegetables have soften a bit but still hold their shape). Add the flour and nutmeg and stir until the mixture is coated with flour. Add the milk and stir thoroughly until the mixture has thickened and then add the cheese. Stir until the cheese has been incorporated into the mixture and then pour into the puff pastry shells.
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24Oct
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23Oct
Loosely continuing our theme of “best restaurants,” we present to you the Discovery Travel Channel’s top ten “best fast food restaurants”.
#8 on the list is the Subway at the Pentagon. Why, you ask? The list’s authors say it’s because you have to have a security clearance to get through the doors. Which, incidentally, isn’t actually true. You just have to have a friend who has a security clearance who invites you to each lunch with them at the Pentagon, as zaf can attest to.
The rest of the list includes Arby’s in Hickory, N.C., which attracts more than 1,000 bikers to hang out there weekly; a Burger King in Buenos Aires, Argentina, which boasts “sky-high ceilings, intricate wood moldings and multiple chandeliers” as it is in the former residence of a wealthy Argentina family, and a McDonald’s in Pitea, Sweden, which boasts a drive through window for your snowmobile.
The full list is below:- Wendy’s, North Pole, Alaska
- Burger King, Camp Bondsteel, Kosovo
- Arby’s, Hickory, N.C.
- McDonald’s, Pitea, Sweden
- Kentucky Fried Chicken, Corbin, Ky.
- Sonic Drive-In, Abilene, Texas
- Burger King, Buenos Aires, Argentina
- Subway, Washington, D.C.
- Taco Bell, Pacifica, Calif.
- McDonald’s, Manhattan, N.Y.
We have a feeling the lists’s writers were after something a bitter different than we would be. For one, we’d be considering food taste, which would knock, well, everybody, off the list. We’ve probably re-write it to include Chipotle, In-N-Out Burger, and Five Guys, at least.
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21Oct
Holy Crap! That was the only possible reaction when I found out that Splenda had just released a Brown Sugar version. So many new ways to cause cranial bleeding and liver failure! But it was not to be- the new brown sugar is just a blend- regular brown sugar mixed with regular Splenda. You could make it yourself by stealing the little yellow packets from Starbucks and mixing them with molasses.
Unsurprisingly, the sales pitch for the new mix made half from regular sugar is….that it has half the calories of regular sugar. Tomorrow’s headlines: I can make my butter half vegan by adding 50% margarine to it. -
21Oct
This guest blog is by Erin over at at The Kitchenette
Yesterday’s New York Times food cover revealed that the Food Network hired Rachel Ray because “she’s sexy but not threatening.”
Well, well, well… seems the Network knows a potential FHM pinup girl when they see one. Playfully licking chocolate off a wooden spoon? Sucking on a strawberry? Quick, easy…meals.
Rachel posed for the men’s magazine two years ago and definitely lived up to the network’s expectations. She’s sexy (clearly) but way too red-checkered, banjo-playing country girl to be anything near threatening. She doesn’t come close to the dark, mystical powers of say, Nigella Lawson, but that isn’t her style. Tyra or Carmen may seem out of our league (because they are) but Rachel has got that spunk that screams homegrown girl-next-door, just the way we like it. In the kitchen, her 40-dollar, 30-minute recipes (though they often run long) are catered to the hyper-stressed working mother or frugal family.
I like the bent-over, let’s get this turkey in the oven shot. She’s not hiding the fact that she likes a good piece of bird, even if it is a bit greasy or gets stuck in her teeth. And hey, the heat from the oven is a little much, so how about we forget the festive sweaters and strip down to the bare essentials—black bra and lace-lined checkered skirt. None of this Martha Stewart turtleneck business.
The chocolate sauce shot is the most erotic, hands down. The happy-go lucky Rachel has stopped giggling for a second.
A bit subdued. A bit enigmatic. It’s as if she’s hiding something. She has let chocolate’s aphrodisiac powers get the best of her. Who could say no to a lil’ chocolate? Warm and smooth, something’s definitely about to go down easy.
Simply put, strawberries are sweet, just like Rachel. But the berry has an undeniably seductive appeal. Strawberries are not crunched or chomped like pears or apples. They are licked and sucked, gently nibbled. People use strawberry-scented lotions and oils to feel sexy– Bath and Body works has made a business out of it. Rachel’s signature Cheeseburger Salads and Super Sloppy Joes may seem unsexy, but she sure makes a strawberry look appetizing.
Last but not least, the colander shot. Rachel makes you want to jump into the soap bubble bath with her. Clean as she may be, the suds smothered all over her legs seem a bit dirty.
Just for the record, Food Network encouraged Rachel to pose for FHM and contrary to assumptions, Rachel didn’t get a penny for it. She did get plenty of drooling fans ready to take a bite out of her fresh-baked pies and turkey. Break me off a piece of that… Cracked Corn and Cheese Square. -
20Oct
Perhaps this sounds familiar to you. It’s a late night at the back room of the Black Cat, and some art student is going on and on about how Starbucks has taken over the world. In fact (he mumbles into the counter) there are so many bloody Starbucks in DC, he shoo…he should…should try to visit every single one. Then he probably passes out in a pool of his own self-righteousness.
Well, when he wakes up, there’s more than a sad head waiting for him. Jacinda and Jerry over at Siren Song have taken it upon themselves to visit, yes, every single Starbucks in DC, and they do it better than he ever could. They have detailed pictures, reviews of the location, and critiques of the clientele. Which just goes to prove that bitching about Starbucks does not make you alternative. But really liking them does make you intriguingly eccentric.
http://www.sirensongdc.com/ -
19Oct
Just for the record, the Read Before You Eat list currently stands at 5:
Kitchen Confidential- Anthony Bourdain
Hey Waitress- Alison Owings
The Man Who Ate Everything- Jeffrey Steingarten
Salt- Mark Kurlansky
What Einstein Told His Cook- Robert L. Wolke
Well, I know it’s already been out for 6 months, but Garlic and Sapphires by Ruth Reichl has just made the cut by successfully making me re-think every single restaurant meal I’ve ever sat down to.
No, really. You may have liked the little apology canapés that the kitchen sent you last time the server spilled your drink, but compared to the royal treatment given to food critics, that’s Purina. The service gets better. The wait gets shorter. Even the size of the berries in the desert gets bigger. As the food critic for the New York Times, Reichl’s recognizable face meant that she had to use fake names, credit cards, wigs, and stage makeup to extract fair reviews.
She even manages to avoid the saccharine Oprah-isms that mar her previous two books, Tender at the Bone and Comfort Me With Apples (which are both otherwise fabulous, by the way)… till the very last chapter. At that point you might as well just scan for plot. It’s hard to criticize what is basically a memoir for becoming too self-centered, but even so, some of the symbolism that she reads into her costumes smacks of angst.
That aside, this is probably the best book I can think of to throw some light on the seedy world of high-level restaurant reviewing. You will finish it wondering if there are actually two different restaurants inhabiting every dining space: the one the reviewers are experiencing, and the one the rest of us go to. The result is something like a culinary cross between Black Like Me and The Truman Show. -
18Oct
We’re a bit dated in covering this, but we hope you’ll forgive us once you start salivating over it. In April of this year, Britain’s Restaurant magazine released the results from their annual survey of chefs, food journalists, and restaurant owners and produced the “global 50 Best Restaurants.” You can see the entire list here or here.
A brief sampling of the best:- The Fat Duck – Bray United Kingdom
- El Bulli Roses – Spain
- French Laundry – Yountville, Calif. United States
- Tetsuya’s – Sydney Australia
- Gordon Ramsay – London United Kingdom
- Pierre Gagnaire – Paris France
- Per Se – New York United States
- Tom Aikens – London United Kingdom
- Jean Georges – New York United States
- St John – London United Kingdom
We’re definitely not among most affluent eaters, so we haven’t eaten at any of the restaurants (though we’ve been dying to try French Laundry), but we couldn’t help notice that the vast majority of the restaurants are in London, New York, and Paris, making us wonder if the survey population was a bit biased.
Has anyone out there tried any of these restaurants? And are there any you think are missing that haven’t been included? -
17Oct

Thanks, DCist, for this heads up – Ledo Pizza will be celebrating its 50th Anniversary by giving away FREEEEEEEEE pies all day today. If you’re Bethesda-accessible, what are you waiting for? The mozzarella is calling! -
17Oct
Blogger The Poor Man on yuppies and food:
I was a yuppie in a past life, and it has definite advantages. For one, the food is good. It’s absurdly good. Yuppies love good food, and always live near the best restaurants. Fact. Indeed, quality restaurants located in non-yuppie areas are quickly “discovered” by yuppies, and spoken about, in hushed tones, as “this little neighborhood place I found”, which, when you finally arrive, turns out to have a clientele consisting of two Mexicans and fifty billion slumming yuppies. For, like bees, yuppies send out unconscious pheremonal signals to each other which communicate the exact location of all fine eateries in a fifty-mile location, which they then swarm relentlessly, until the place is turned into a wasteland of boutique beer and ‘funky*‘ There is no defense, because nobody can afford to eat out as much as yuppies.
Luckilly, DC is a little more immune to this for a few reasons. First of all, long-time Washingtonians are stubborn. Ben’s Chili Bowl and the Florida Avenue Grill are sure as heck not going to double the prices and start selling Samuel Smith Organic Oatmeal Stout to wash down the half-smokes (now with fresh cilantro!). Secondly, more than many other places, Washingtonians eat and do business at the same time. The choice of overpriced downtown reataurant is part of the elaborate ritual by which allies and enemies are evaluated. Ironing out a deal over legislation is not going to happen if the parties can’t shake hands because they have limited injera-manipulation skills and thus goopy sauce-covered paws.
Does this mean that DC’s great, cheap restaurants are immune from the delerious effects of yuppies? Heck no – they can be demolished to make new condos. for people who want “urban living” without meeting actual urbanites. -
14Oct
It’s the moment you’ve all been waiting for! If by all I mean, like, three of you.
The Post unveiled Tom Sietsema’s latest dining guide in today’s online edition (it will appear in Sunday’s print copy, I believe). The critic’s theme this year is “In The Mood”, attempting to find a restaurant for every occasion or whim.
For regular readers of Tom’s weekly chats, most of the choices won’t be too surprising – after all, how many times have we heard him rave about 2 Amys or Buck’s Fishing and Camping? But the guide still remains a great one-glance stop when you’re trying to figure out what’s for dinner.
