Archive for October, 2011

Since moving to the Adams Morgan neighborhood a few months ago, I’ve had time to explore and find some great restaurants and bars. What I love about this area is its diversity. No where else have I found an Ethiopian restaurant, a Turkish restaurant, an American restaurant with homey diner fare, a classic French bistro, an authentic Italian restaurant and a Sushi bar contained within a few blocks. It’s sensory overload!

Here are five I especially like, all along 18th Street –

1. The Black Squirrel (2427 18th St., NW)

This was actually the first bar I went to in D.C. With an enormous menu offering every kind of beer imaginable, this is my go-to bar for a laid back night. There are also three different floors to choose from, each one offering a different selection of beers on tap. One of my favorites is the one-liter Hofbrau Oktoberfest, offered on the main floor and poured into a German-style beer mug. Also pretty cool, if you’re in an indecisive mood, the street level bar offers smaller portions of beers on tap for $2-$3 each. The Black Squirrel’s pub fare menu is also pretty tasty as well – I recommend the burgers.

2. Jyoti Indian Cuisine (2433 18th St., NW)

Some of the best Indian food by delivery I’ve ever had. The first time I ordered from Jyoti, I walked to the restaurant to pick up my food. The first surprise was the restaurant itself – the low-lit dining room and cozy, intimate ambience make for an inviting atmosphere. Everything I’ve ordered at Jyoti is excellent. The chicken palak, a creamy spinach dish, is dangerously delicious (Seriously, you’ll eat this until you explode.). The vegetable curry is tasty as well, not too creamy or rich. For Indian delivery, this is my spot.

3. Julia’s Empanadas (2452 18th St., NW)

These are good. Really good. Empanadas, a Latin American and Southern European pastry stuffed with a variety of meats, vegetables, fruits, cheese and more, is a simple and savory treat. At $3.49 each, Julia’s empanadas are hard to pass up. The Jamaican Style Beef is stuffed with ground and chopped beef, onion, potato, curry  and spices, is heavenly. The Adams Morgan location is open late, until 4 a.m. Friday and Saturday (you can guess what state the clientele is in at this hour!).

4. Tryst (2459 18th St., NW)

A combination coffeehouse, bar and light fare restaurant, Tryst is always a lively spot. The interior is stylish, filled with plush sofas and big tables. The menu offers brunch all day, small plates and sandwiches (go for the Dapper Dave!). The bar offers a nice selection of beers on tap and a wine list as well. I can’t wait to bring some homework from culinary school one night (there’s free wi-fi during the week) and sip from a good old PBR can.

5. L’Enfant Cafe-Bar (2000 18th St., NW)

Cheese plate. Order this. That is all. With a glass of house red or white, it’s out of this world. L’Enfant resembles a cozy Parisian bistro with its inviting outdoor seating and warm interior. The menu is simple but authentic – Boeuf Bourguignon, steak frites, french onion soup and sweet and savory crepes. I loved the Tuna Nicoise, a salad topped with tuna, potatoes, hard-boiled egg, haricots verts (French green beans) and olives. L’Enfant’s version uses seared ahi tuna, much preferred over the canned variety.


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Last week, we made pasta noodles from scratch topped with a tomato pesto sauce (the pastries in the back are eclairs). The flavors were incredible – the pesto was just enough to cut the sharp acidity of the tomato sauce. The pasta noodles themselves (which were actually a huge pain in the you-know-what) were just as delicious as anything homemade I’ve ever had in a gourmet Italian restaurant.

I also tackled Creme Brulee, one of the most famous French desserts. Personally, it’s not my favorite, but it was pretty fun to try out the blow torch. The recipe is surprisingly simple and consists of cream, sugar, egg yolks, vanilla bean, orange zest, lemon zest and of course, Grand Marnier. We served our dessert with a thin, rolled-up wafer cookie called a cigarette Russe (Not sure of its origins, but the word means “Russian Cigarette”). I hear that one of my favorite French spots in D.C., Bistrot du Coin, offers a superb creme brulee. I’ll have to try it next time.

And finally, here are some French macarons created by the pastry students. The egg whites give macarons their light, airy texture. I first discovered these stylish little cookies when I studied abroad in Paris during my junior year in college. I ran across many different flavors of macarons, everything from pistachio to rose flower. In the U.S., this cookie is often called “macaroon.” Despite whatever we call it over here, this cookie will always be the macaron to me.

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The Huffington Post

A few days ago, The Huffington Post published an article I wrote for their weekly series Food Informants. I documented my first week at culinary school, covering everything from tackling French Onion Soup to slicing fat and guts off of raw chicken. You’ll see that culinary school is intense business, but I really am enjoying it so far. Here is my article reproduced below:

Monday, September 26
8am: Today, I’m starting the next chapter in my life since graduation in May. Finally!
9:10am: Before I walk out the door to my car, I double check the route to school. I’m nervous about the 40 minute commute to Gaithersburg, and hope I don’t get lost.
9:55am: I get lost. But I’m only a few miles from the school. Just great, I’m going to be late on my first day.
10:02am: I sprint into the classroom for orientation, out of breath and panicked. The admissions director gets me a chair, whispering, “breathe.”
10:05am: I look around the room, taking in my new classmates. Some of the students look much older than I do, while others look younger. I like what the president of the school says in his welcome speech: “You aren’t here to learn or memorize recipes. You’re here to understand food.”
11am: Chef David, our culinary instructor, tells us about the school’s policies. Class is Monday through Thursday from 7 a.m. until 2:30 p.m. More than anything, he emphasizes punctuality. It’s pretty serious — five tardies and you’re automatically on probation.
1:15pm: Chef David scares me again with his “be on time” speech. Before we leave for the day, we receive our uniforms, knife kit and textbooks. The knife kit contains a full set of knives, one that is so ridiculously large it looks like it came from the set of Friday The 13th.
2:30pm: First day, done. Tomorrow, we’re in the kitchen.
12:30am: I try on my uniform before bed. Black checkered pants, a white apron and coat (embroidered with my name), a neckerchief (I can’t figure out how to tie it) and a silly little cap that is about three sizes too large. Never did I ever think I’d end up in this get-up after college.

Tuesday, September 27
5:30am: I probably slept for an hour last night. As a former night owl, I can’t get used to this new schedule.
6:30am: I arrive at the school and throw on my culinary gear, but I still can’t figure out how to tie my neckerchief. It’s apparently just like tying a tie, but I’ve never tied a tie. I make a knot and leave it, too tired to fuss with it anymore.
7am: Chef David wasn’t joking. We start class at 7am sharp. Our first lesson is Soupe à l’Oignon.
9am: After Chef’s demo, we are thrown into the kitchen and have two and a half hours to make the soup. I’m about to begin chopping my onion, but Chef informs me that I am using the paring knife instead of the chef’s knife. Like I knew the difference?
9:20am: Giving us onions on the first day must be some kind of sick joke on the newbies, kind of like hazing freshmen in college. My eyes tear and burn as I slice into the dreaded thing. When I’m finished, I throw the onion slices into a pot on the stove with a generous portion of butter and add a little salt.
10:30am: The next step, caramelizing the onion, requires some serious patience. First, you must cook the onion slices slowly on low heat until they turn golden brown. This way, the onions develop a sweetness, an essential part of French Onion Soup.
11:15am: After 45 minutes and a lot of stirring, my onions are brown and softened. I add chicken stock, white wine and a little salt and pepper. After the soup simmers and thickens, it’s ready to serve. I’m done! And best of all, I still have all 10 fingers.
11:30am: Everyday, our lunch is whatever we make earlier in the day. We enjoy our soup with the pastry students, who also share their creations with us. Chocolate chip cookies!
12:30pm: After lunch, students must always clean up the kitchen and demo room. I guess the rule, “I cook, you clean,” doesn’t apply here.
1:30pm: We spend the remainder of the day learning about our recipe book, in which we will record all of the dishes, vocabulary words and techniques we learn throughout the program.
Wednesday, September 28
5:30am: This morning, I’m wide-awake. Thankfully, I was so tired from lack of sleep I passed out pretty quickly last night.
7am: Today’s menu: Quiche Lorraine, Green Salad with Mustard Vinaigrette and French Onion Soup (this time with French Bread Crouton and melted Gruyere cheese).
9am: Multi-tasking is key this morning. I struggle, not browning the onions enough and not adding enough water to my quiche dough, making it crumbly and difficult to roll out. The chef instructors watch me like hawks, waiting for an opportunity to pounce and critique.
12:30pm: Although we take an hour longer than expected to prepare our lunch, the quiche, salad and soup are delicious. It feels good to sit down.
1pm: Since we are running behind, we skip cleanup to learn how to make chicken stock. The stock is an essential base for so many of the dishes we make (such as the soup). For the next hour and a half, I slice fat and guts off raw pieces of chicken. Later, this chicken, in addition to a mixture of carrots, celery and onion, will be poured into a stockpot with water to cook.
2:15pm: There are chicken guts stuck in my nails. Gross.
8pm: For dinner, I make the mustard vinaigrette that we learned yesterday. Chopped and diced garlic, scallions and parsley mixed with Dijon mustard, then whisked with balsamic vinegar and olive oil until the ingredients emulsify. I can’t believe how simple it is to prepare. My roommate raves about the dressing.
Thursday, September 29
6:15am: I’m halfway to school when I realize I’ve forgotten my apron. It’s so hard to remember everything this early in the morning. Thankfully, I’m able to borrow one.
7am: Today, the topic is knife skills. We learn how to prepare two vegetable dishes, Potage Cultivateur and Salade Composée. Potage is a French soup that contains a medley of seasonal vegetables. Salade Composée, meaning “composed salad,” contains vegetables arranged artfully on a plate, dressed in vinaigrette. In addition, we have to make another Quiche Lorraine.
9am: After preparing the dough for the quiche (it’s much better today), I start the salad by julienning vegetables. Chef David gives us more vegetables than I can count: carrots, red peppers, radishes, green peppers, yellow peppers, beets, celery, tomatoes, endives and cucumbers. For the soup, I dice more carrots, yellow squash, potatoes, turnips and green beans into small cubes.


10:15am: Ouch! I accidentally slice my finger while dicing a cucumber. I have to wear an outrageously bright blue latex glove to protect the food from my bloody finger. I feel like I’m wearing the dunce cap.
11:20am: I finish my quiche, soup and salad just in time. I’ve made a huge mess. There’s red beet juice all over my hands, chicken stock on my apron and flour caked on my shoes.
11:30am: Time to eat! After yesterday’s cheese assault, I’m glad to have some vegetables on my plate. I like how the vegetables in my soup are diced small enough to all fit onto my spoon at the same time. I also love the colors in my Salade Composée; the red, yellow and green peppers make for a bold and inviting presentation.

12pm: After lunch, I’m assigned to clean up the classroom we were in this morning. This involves wiping down the cooking surfaces and restocking supplies, which doesn’t sound too bad. I read the list of items the room must always have: blue steel pan, stainless steel pan, stainless steel pan with Teflon, sautoir, sauté pan. This is bad. I have no idea what any of those are.
1pm: Afternoon lecture concerns an upcoming research project on spices and herbs. My assignment is thyme. I have two weeks to write a 1000 word essay, create my own recipe with the herb, and then make a dish for the class. I didn’t think I’d be writing papers in culinary school!
2:30pm: I stay after school to work on the chicken stock we started yesterday in class. Every student has to help out with the stock at some point, and today is my turn. I scoop excess chicken fat off the top of the stock and pour it into a bucket until the stock liquid is clear. After simmering all night, the stock will be ready to use tomorrow.
3pm: Before I leave, I ask Chef David to teach me how to hone, or sharpen my knives. This is surprisingly much harder than it sounds. In one fluid stroke, I run the edge of my chef’s knife along the honing blade. Chef David cringes at the nails on chalkboard noise that comes from scraping the sharpening rod incorrectly. He makes me practice continuously until I do it right.
3:30pm: Week one, complete! I’ve learned so much –- everything from the proper way to hold a chef’s knife to how to make a pie crust for quiche. I’ve learned to julienne and emulsify. It’s time to enjoy my three-day weekend!

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Taste of D.C.

Big news: I finally tried my first lobster roll!

Last weekend, Taste of D.C., a street festival showcasing a selection of restaurants in the District, took over Pennsylvania Avenue near The White House. Each restaurant at the event offered a tasting menu that required a certain amount of tickets, which could be purchased in advance online or at the festival that day.

When we spotted mini-lobster rolls from Luke’s Lobster for five tickets each, Paul (my festival-going companion) and I thought we’d give them a try. Luke’s Lobster, a New York City-based restaurant serving fresh lobster, crab and shrimp roll, is located in D.C.’s Penn Quarter.

The lobster meat was served chilled in a toasted buttery bun with mayo. I didn’t expect the meat to be cold, but I really enjoyed it. The seasoning added a kick as well (I’m pretty sure it had some Old Bay in it).

Luke’s Lobster was just one of the interesting places I tried. Food tents from familiar D.C. spots, such as Ben’s Chili Bowl, BGR The Burger Joint and Medium Rare lined Pennsylvania Avenue near Metro Center station.

Ben’s Chili Bowl offered their famous half-smoke and chili con carne. Paul and I decided to share a half smoke, but this was a poor idea. Positive that I got away with the larger piece, Paul spent a good 15 minutes pouting over the loss of possibly two centimeters of half smoke. That’s just how good they are. Next time, we’ll each get our own!

In addition to Luke’s, we discovered Etete, an Ethiopian restaurant near U Street Station. This time, it was the other way around – Paul had never tried Ethiopian food before. The restaurant offered injera, the spongy flatbread used to scoop up stews of meat and vegetables. Essentially, injera is an edible eating utensil with the added bonus of soaking up sauces and juices from the meal.

To accompany the injera, Etete offered tender pieces of beef sauteed with peppers, tomatoes and onions. Paul refused to eat the flatbread with his hands, so I found some chopsticks for him, shaking my head the entire time. We both loved the savory flavors and spices.

Other places we tried included Amsterdam Falafelshop’s twice-cooked Dutch fries (I had two portions!), a vegetable spring roll from Mai Thai in Georgetown, California rolls from Sushi Rock in Clarendon and mac n’ cheese topped with chocolate covered bacon from Co. Co. Sala near Metro Center station.

We also wandered through a beer and wine tent, offering Dixie Cup-sized tastings. Each beer was one ticket, and most of the wines were two tickets. My absolute favorite beer was from Max Fox Brewing Company in Falls Church. The Oktoberfest I tried was by far one of the best I’ve ever had – smooth and not too hoppy with a slightly sweet aftertaste.

Taste of D.C. was a great way to introduce myself to more of D.C.’s vibrant restaurant scene. Now I have more places I can’t wait to try and write about!

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