Kitchen Couture

Ahhhhh Dinner....

Fri, 13 Apr 2012 09:46:00 -0400

I made one of the best dinners I’ve ever made last night, and it was such a surprise. I didn’t even take a photo of said meal because I didn’t expect it to be anything special. It was so easy!

I started by marinating two pork tenderloins in a very simple homemade marinade I saw Rachael Ray make for chicken breast earlier this week. A little garlic, red pepper flakes, and grated red onion started the sauce. Then I added a heaping handful of freshly chopped parsley and thyme, and seasoned everything with salt and pepper. Start whisking and slowly pour in some extra-virgin olive oil, about 1/3 cup. It looks so beautiful, so many colors! Then I took the two pork tenderloins, seasoned them with salt and pepper and coated them in the marinade. A big squirt of dijon mustard went down both sides and then I spread it out, combining it with the marinade. Let sit for at least 30 minutes. In a large, extra hot cast iron skillet I added the tenderloins, searing each side for about 8 minutes. Getting that perfect crust on the outside is key! Cover the skillet with aluminum foil, reduce to medium heat, and cook another 8-10 minutes per side. Absolutely amazing!

The pork tenderloin went alongside one of my go-to dishes: Green beans sauteed with bacon (or pancetta), shallots and garlic. Name one dish that isn’t better with bacon. I dare you!

And finally a quick pesto pasta on the side. Cooked up some whole wheat penne until al dente, tossed with frozen peas (don’t add until the end!) and some jarred pesto. I found this great brand called Romarsi Pesto to Go. It’s made with all natural garden-fresh basil and infused with high-quality olive oil. It’s outstanding. Add a little freshly grated parm and you’re good to go!

I made enough food for 8 people to have dinner last night and between the four of us, we literally have not one bite of food left. That’s when you know it’s good.

Make this meal tonight. You’ll be so happy you did!

DC Food Scene, Round Two

Wed, 04 Apr 2012 14:23:00 -0400

Last time I reported on the food scene in D.C., I was a bit underwhelmed. It wasn’t that the food here was bad, per say. Just unremarkable. But now that I’ve been here for nearly six months (has it already been that long!?!), I’ve found some incredible spots with equally amazing chefs and menus. Herewith, some of my new favorite spots in the District:

Fiola: This is hands down my favorite restaurant in the city. It’s a bit pricey, but the food is out-of-this-world, the chef is incredibly talented (love you, Fabio!) and the bar program is excellent. Drinking at Fiola took me back to my days living in Verona, Italy, where every night started with an Aperol Spritz (Fiola’s is the perfect replica) and ended with a glass of Lugana, a unique white wine from Lake Garda. Fiola is the only restaurant I’ve ever found to have Lugana on the menu. It makes me so happy. Another wonderful cocktail on the menu: the Bitter End, made with Campari, Cointreau, Lemon Juice and Chocolate Bitters. Even better news? Fiola is opening up their patio for al fresco dining, and I plan on spending many a Saturday afternoon sipping Spritz’s out there this Spring.

{Don’t go to Fiola without getting the Burrata of Buffalo Mozzarella + Baby Artichokes + Pesto of Basil Genovese}

Founding Farmers: Between the beautiful presentations, housemade sodas and sustainable business model, Founding Farmers is a restaurant I feel really good about spending money in.

{The Homemade English muffins with jam haunt my dreams. They’re so buttery and sweet.}

Zaytinya: I interviewed the chef, Michael Costa, last year while I was still living in Dallas for a story I wrote for Plate. I remember thinking to myself, if I ever visit DC, I must eat at this restaurant. As luck would have it, I wound up moving here and dining at Zaytinya has been one of the best experiences I’ve had in the city. Whether it’s the hommus, crispy Brussels sprouts, seasonal mushrooms or Piyaz (white beans with kale, tomato and garlic), every appetizer is incredible, and best shared with friends. For me, the octopus Santorini takes the cake, though. Grilled to perfection with marinated onions, capers and a yellow split pea puree, this is one of my favorite dishes of all time. And don’t get me started on the lamb. Perfection, pure and simple.

{Don’t miss the desserts: Turkish Delight is outstanding: walnut ice cream goat’s milk yogurt mousse and honey gelee}

The Source: I was lucky enough to dine at the Source for Chinese New Year and Wolfgang’s menu did not disappoint. And while the food was exceptional, I found myself equally impressed with the wine pairings— so much so that I’ve since looked up every bottle I tried that night so I can buy it at home (note: they’re not easy to find!).

{Szechuan Pepper Crusted Filet, Wok-Fired with Longevity Noodles}

Woodberry Kitchen: Most days, I really love my job. But there are some when I feel like the luckiest girl in the world. The assignment that brought me to Woodberry Kitchen was one of those ~~days~~ years. Chef Spike Gjerde doesn’t just talk about being sustainable, local and seasonal. Literally everything he does at WK comes back to that mission. From sourcing nearly every ingredient from local growers and farmers (down to the produce, seafood and wine & spirits), to doing all butchering in-house, to his recycling and composting programs and the reclaimed materials used to build the space, Spike is walking the talk, and doing it oh-so-well. I should mention the food is superlative and one of the most memorable meals of my lifetime. I even loved dessert—which doesn’t happen often for me. If you go, be sure to try the C.M.P.

{These fiery shrimp were so full of flavor!}

Pearl Dive: Being the oyster fanatic I am, I’d been dying to go to Pearl Dive for what seemed like forever. And when my friends came down from NYC looking for a fun spot, I knew it’d be the perfect place. Two and a half hours later, we were seated. Yeah. We waited over two hours for our table, and while I can safely say I will never do that again (although drinking and snacking at the bar above the restaurant, BlackJack, helped), I will say that it was worth it. The oysters were second the none and between the four entrees we ordered, everything was exceptional. While the service (and wait time, obviously) could be improved, Pearl Dive was such a fun and delicious experience I can’t wait to have again!

{The Oyster and Crab ceviche was magnificent, and so pretty!}

Some other restaurants worthy of mention: Wit & Wisdom, Oyamel (Queso Fundido, ‘nough said), Sushi Taro, Plume at the Jefferson, District Commons, Vermillion, Co Co Sala and…

Bourbon Steak: Every dish I tried here was great! Oysters, tuna tartare, carrot soup (pictured below), lobster rolls (these were insanely good…some might say rivaling those I devour on the Cape every Summer), turkey burgers, and lemon meringue custard. Chef Adam Sobel is the master of modern American cuisine.

What are your favorite spots?

My Favorite Wines

Thu, 22 Mar 2012 15:13:00 -0400

I’ve been meaning to do a post like this for quite some time, and after recently returning from the Vancouver Playhouse International Wine Festival (held at the stunning Vancouver Convention Center), I found just the motivation I needed.

We all have wines that we always grab at the store— for me, those mostly consist of wines under $15, up to maybe $30 if it’s a really special occasion—or look for on restaurant menus— I only wish these could be under $15. So why not put all of our favorites all in one place? Herewith, my all time favorite wines (interspersed with some gorgeous pictures from my time in Vancouver at the Wine Fest)

I hope you’ll help me by adding your favorites in the comment section.

{Vancouver’s Olympic Torch}

Under $15

Espiral Vinho Verde, $4.99 (sold at Trader Joe’s)
Cristalino Extra Dry Brut, $5.99
Cupcake Chardonnay, $8.99
Obvio Malbec, $9.99
Starborough Sauvignon Blanc, $9.99
Goats do Roam Rose, $9.99
Kris Pinot Grigio, $10
Campo Viejo Tempranillo Rosado, $12
Crios de Susana Balbo Rose of Malbec, $12
Morande Pionero Rose, $12.99
Zenato Lugana, $12.99
Rodney Strong Sauvignon Blanc, $13.50
Echelon’s California Series Pinot Noir 2010, $13.99
Pine Ridge Chenin Blanc + Viognier, $14.50
Echelon Collection Series Napa Valley Chardonnay, $14.99

{Waiting outside C restaurant for a Spanish Wine and tapas lunch}

$25 and under

$50 and under

Duckhorn Pinot Noir, $34
Lucien Le Chene Sancerre Blanc, $35
Montaudon Rose Brut, $38
Barnaut Brut Rose Champagne, $38
Cakebread Chardonnay, $42
Acacia Vineyards Chardonnay, $40
Belle Glos Pinot Noir, $44
Tawse Winery Robyn’s Block Chardonnay, $44
Veuve Clicquot Brut Champagne, $45
Yalumba The Signature, $45
Bodegas Castano Casa Cisca, $50

Very Special Occasion

Foxtrot Pinot Noir, $55
Caymus Napa Valley Cabernet Sauvignon, $70
Errazuriz La Cumbre, $60
Errazuriz Kai, $125
Bouchard Pere & Fils Corton-Charlemagne Grand Cru, $145

{Eduardo Chadwick of Errazuriz talking about his quest to become an Icon Wine}

**Wines in Italics were discovered at Playhouse Wine Fest. To get your ticket to next year’s festival, which I can’t recommend enough, visit playhousewinefest.com.

What are you favorite, go-to wines?

After nearly 17 years, we said goodbye to our family dog this...

Wed, 14 Mar 2012 09:32:20 -0400

After nearly 17 years, we said goodbye to our family dog this morning.

We’ll miss you, Tillie. Thinking back to the day I met you, when Mama and Daddy took us to pick you out for my birthday present. I was turning 8. You, then called Ladybug (that wasn’t gonna stick!), were the sweetest little pup.

All dogs go to heaven.

Making Our Home

Sun, 19 Feb 2012 13:19:00 -0500

When Matt and I first moved to Dallas, we packed everything we owned in our two cars and made the drive from Atlanta. As in, we didn’t own one piece of furniture (except a mattress that was shipped, and which we subsequently slept on the floor on for more than two years). Little by litte, we saved up our money and starting purchasing furniture, in the hopes that, in the end, we’d have what resembled a home. First a sofa, then a TV stand. Some office furniture for me, a bookshelf, nightstands… slowly but surely, we began creating a space just for us. And then we moved to D.C., where we continued adding pieces here and there, in a space much better suited for us (read: we actually had room for a dining room table, and a whole room dedicated to just my office!)

This week, we finally finished (more or less) our bedroom. And it’s so pretty I could cry. I think what I love most about it is the fact that it’s all ours. We paid for everything ourselves, in full. We didn’t rush anything, we took our time and saved our money, and chose pieces we really loved (having a very talented interior designer for a mother helps… thanks, Mama!). I feel like a grown up. And it feels very satisfying.

{Our blank slate of a bedroom}

{With a new coat of paint: Sherwin-Williams Ryegrass}

{After}

Let me break it down for you:

When we first moved in, our bed sat on the floor. No bed frame, no headboard… just a boxspring and mattress. {Donna Karan Serenity Bedding, Mitchell Gold + Bob Williams accent pillows, Ikea Hemnes Nightstands}

Now we have a gorgeous new bed {Bernhardt’s Cooper Wing Bed}, complete with lamps {made from Target bases and Anthropologie shades}, all under pretty botanical prints {Etsy: pixiepixels} in IKEA Ribba Frames.

We finally got a dresser {West Elm Stria}, but had a bit too many cords for our liking.

But with a bit of crafty maneuvering under the carpet, and some rearranging, we were able to create a much more peaceful space. I’m still shopping for some vases and other knick-knacks, but this is a great start. {Bradburn lamp (on large dresser… found on MAJOR sale), Home Goods lamp (on smaller dresser), West Elm frames, Crate & Barrel votives, West Elm Curtains, Target Curtain Rod}

And one more shot for good measure:

This may be my new favorite room in the house. What’s yours?

Stay tuned… living room and office projects to come.

Drink This: Espiral Vinho Verde

Wed, 01 Feb 2012 08:57:12 -0500

It’s been said about Trader Joe’s wine selection that the cheap ones aren’t good and the good ones aren’t cheap. But after reading a recommendation for their Espiral Vinho Verde, I thought it couldn’t hurt to spend $4.99 and find out for myself. Literally translated to mean “green wine”, vinho verde is a crisp, refreshing and tart white wine with some effervescence. Not quite sparkling…but almost. Imported from Portugal, Espiral pairs perfectly with spicy Thai dishes, seafood and light fare. It’s quickly become my go-to wine whenever I stop in at TJ’s. Try it!

Comforting, Spicy Chili

Mon, 30 Jan 2012 12:16:00 -0500

After a particularly stressful couple of days, I knew I needed some comfort food. There are very few dishes I find as warm as chili, so I headed to the store to get all the fixins’. Grass-fed beef. Tortilla chips. Extra-sharp cheddar. The works.

This chili will make your bad days seem better and your taste buds salute. Try it!

Spicy, Comforting Chili

Serves 6-8

What you Need:

1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 pounds grass-fed ground beef
1 1/2 tablespoons ground red chiles
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1 tablespoon red pepper flakes
1 teaspoon black pepper
1/2 bottle dark beer (recommended: Negra Modelo)
2 cans low-sodium diced tomatoes, with their juices
1 can low-sodium black beans, slightly drained
1 can low-sodium kidney beans, slightly drained
2 jalapenos, seeds in, diced

What You Do:

1. In a large dutch oven, heat olive oil over medium-high heat. Add onion and saute until soft, about 3 minutes. Add garlic and cook until fragrant, about one minute. Add beef and break apart with a wooden spoon, cooking until browned, about 5 minutes.

2. Meanwhile, in a small bowl combine the next 6 ingredients (ground red chiles through black pepper), use a fork to combine. Add spice mixture to ground beef. Stir until combined.

3. Deglaze the pan with the beer— what you do with the rest is up to you! Add tomatoes, beans and jalapenos. Stir to combine. Cover and reduce heat to medium. Cook for 30 minutes.

4. Get your toppings ready: I prefer extra-sharp New York cheddar cheese, crushed tortilla chips, finely diced red onion and sliced jalapenos. Scoop chili into a large bowl and top with your fixins. Feel your heart warm with joy with each bite. Serve with a cold beer.

{Recipe by Kate Parham}

Cheap Eat of the Week: Courthouse Deli

Fri, 27 Jan 2012 09:13:18 -0500

Just up the street from our apartment is this small, who-wouldda-thought-the-food-is-actually-good deli. This under-the-radar sandwich mecca, which is interestingly run by Asians, turns out some of the best Steak and Cheese sandwiches I’ve ever had. The first week we moved here, we stumbled in looking for a quick, cheap bite. I think we’ve gone back just about every week since. For less than $7, the steak and cheese (or equally as delicious chicken and cheese) sandwich satisfies consistently: thinly sliced, flavorful steak is topped with gooey provolone and lots of pepper and onions for a little kick. Dipped in ketchup (don’t tell my food writer friends I dip anything in ketchup!), this sandwich has got to be my favorite lunch during the week.

Courthouse Deli
2020 14th St N
Arlington, VA 22201

DC Food Scene, Round One

Mon, 23 Jan 2012 12:09:12 -0500

It’s been nearly three months since we made the move from Dallas to DC, and I couldn’t be happier with our decision to come up here. Except for one thing: I really miss the food in Dallas. Eating out in Arlington/DC has proved to be… shall we say… iffy.

{Foie Gras photo courtesy of Blue Duck Tavern}

While I loved my meal (especially the crispy octopus and foie gras) at Blue Duck Tavern, I was completely underwhelmed by the sushi at Kushi (which literally everyone has raved about), and, in fact, sent the seaweed salad back it was so bad (and stinky!).

{Grouper, clams and calamari in saffron broth at Talulla}

Dinner at Tallula was a 7.5/10, but the prices were $$$$, especially for what we got (we spent over $100 for just 2 entrees and 2 glasses of wine, after tax and tip). But my Hot Pot Dinner at Mala Tang was so deliciously spicy, it almost made up for it. Scallops in mala broth with broccoli and napa cabbage is definitely my new favorite meal in Arlington.

{Sticky toffee pudding at Co Co. Sala}

I loved the thin crust pizza at Fireworks, and the sticky toffee pudding at Co Co. Sala was outrageously melt-in-your-mouth delicious, but the coffee toffee cupcake from Crumbs was just mediocre, mostly dry.

{Saganaki at Cava Mezza}

While I could eat the saganaki from Cava Mezze every day for the rest of my life, most of my other meals (like at Teaism, Jaleo, Sushi Rock and Firefly) have been quite unremarkable. Not bad, per say. Just unmemorable, ordinary, nothing special. I suppose this is an obvious conclusion to draw, especially about such a big city, but I think I expected to be blown away by the food here, and so far… I haven’t really.

That’s not to say I haven’t had some delicious plates. Some of my favorites meals since I’ve moved here have been (in no specific order):

Burrata from Acqua al 2

Chestnut Agnolotti with butternut squash, brussel leaves, brown butter at Graffiato

Fish sandwich at Westend Bistro at the Ritz

Winter Stews at Et Voila

The Tavola 12 menu from Casa Nonna

But, I still haven’t found that one restaurant that just consistently puts out incredible food every time I eat there. I’m still in search of a great sushi restaurant to feed my addiction. And for a go-to spot that’s consistently as affordable as it is appetizing. Meals in my near future include Zaytinya, Founding Farmers, Woodberry Kitchen, Fiola, SEI, BTS and District Commons. Fingers crossed for Round Two.

{Please excuse the extremely poor photography… iPhone’s just cant’ handle the dark lighting in restaurants…hear that Apple?}

Where’s your favorite spot in DC?

What I've Been Eating...

Fri, 20 Jan 2012 11:44:11 -0500

What started out as taking a short Christmas Break has quickly turned into a mini-hiatus from blogging. Whoopsies. So, in an effort to breathe and reboot, here’s what I’ve been up to over the last couple of weeks.

We visited the Obamas before heading down to Atlanta for Christmas.

Where I ate Pimento Cheese with Bacon Marmalade at Hugh Acheson’s Empire State South and almost cried it was so good. Other mind-blowing food adventures in Atlanta included the incredible Ahi Tower at Sushi Uchi, Margarita Pizza at Antico and Memphis Tacos at Taqueria del Sol.

Oh, and I watched my college roommate marry her high school sweetheart. It was pretty awesome.

After a wonderful holiday spent at home with my family, I came back to DC and made Steamy Kitchen’s Pork Chop with White Wine Cream Sauce…Note to self: Add garlic to give the sauce more flavor and flour to make it thicker next time. Otherwise, delicious!

Then, I made Rachael Ray’s Five Spice Slow Cooker Beef, and realized I don’t like Chinese Five Spice. What can I say, I’m a salty gal. But then I made her Chicken & Biscuits for our double-date Tuesday night dinner and everybody absolutely loved it. And I, of course, love a good slow cooker meal.

I’m not much of a baker, or a sweet tooth, but I got a craving for cookies and decided to use my new Kitchenaid Stand Mixer (a Christmas gift) and Baking Illustrated Cookbook (also a gift) and make Snickerdoodles, which turned out to be the most buttery, heavenly cookies to ever grace my lips. Make these immediately… it literally takes all of 15 minutes, start to finish!

And then we went to Raleigh and New Bern to visit my family. After being so far away in Texas (i.e. 14 hour drive, $250+ plane ticket), I am so happy to be driving distance to the fam. Oh and we ate at Natty Greene’s Pub; perfectly crispy wings with a kick and housemade brews. So good!

And then my Foodzie box arrived. I’m doing a self-imposed trial of this subscription. It’s $29.95 a month for a tasting box and I’m trying to decide if I think it’s worth it. In my box this month: Sea Salt Chocolate, Sunflower Seed Nuggets, Roasted Almonds, Coconut Oil, Energy Bars, Kale chips and Pu’er Tea. Will report back soon—I’m giving it a couple of months— with the verdict.

What have you been up to? What did I miss?

Drink This: Obvio Malbec, Mendoza

Wed, 21 Dec 2011 09:15:57 -0500

We picked up a bottle of this Malbec at a great wine shop called Total Wine in Alexandria. It’s a chain, which I usually avoid, but I love all the staff recommendations at this enormous warehouse full of tempting libations. And I love being able to browse different regions. “Let’s head over to France!”

When we first started dating, Matt spent six loooong months in Argentina (for him, the time flew, but while I sat at home missing him, it certainly felt like time stood still). While in Buenos Aires, Matt developed a deep love for Malbec and now, back at home, we’re constantly looking for the next great Argentinean Malbec. This one hits the mark on all counts!

Obvio’s Malbec is one of those wine where you pour yourself a glass fairly mindlessly, and within your first sip, you’re walking back over to the bottle to see what you’re drinking. This deep violet, drinkable wine, from San Carlos, Valle de Uco, tickles your palate with an array of red and black fruits, and pairs beautifully with meats (hello Argentina is cattle county after all!), pasta and cheeses. Even better? It costs less than $10! That’s my kind of wine.

Make This: Brussels Sprouts & Pancetta with Maple Balsamic Glaze

Tue, 20 Dec 2011 09:26:00 -0500

After eating lunch at Graffiato a few weeks ago, I couldn’t stop dreaming (and subsequently drooling) about the brussels sprouts. So, I decided to do my own version of the dish, complete with pancetta and a maple balsamic glaze.

The aroma from cooking the pancetta alone is enough to make me swoon.

I opted to first saute the brussels sprouts on the stove…

And then to roast them in the oven {they should look like this once you take them out}. Be careful, the pan handle will be extremely hot, a lesson I learned the hard way when I grabbed it with my bare hand… three times. Not fun.

Drizzled with the most sweet and tangy glaze, this is one dish that will make even those who don’t think they like brussels sprouts (cough, cough, Matt!) become a full-fledged sprout-eating machine. It’s true… he even had seconds.

Brussels Sprouts & Pancetta with Maple Balsamic Glaze

Serves 3-4

What You Need:

1 teaspoon butter
1/2 cup pancetta, diced
1 tablespoon butter
1/2 red onion, diced
1 clove garlic, minced
2 cups brussels sprouts, halved
1/4 cup low-sodium chicken stock
salt and pepper, to taste
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 teaspoon brown sugar

What You Do:

1. Preheat oven to 425 degrees. Melt butter in a large oven-proof skillet over medium high heat. Add pancetta and brown, about 6 minutes. Remove to a paper towel lined plate to drain.

2. Add another tablespoon of butter to the skillet. Add onion, cook until soft, about 3-5 minutes. Add garlic, cook until fragrant, about 1 minute. Add brussels sprouts, toss to combine. Pour in chicken stock to deglaze the pan. Season with salt and pepper and sautee about 5 minutes.

3. Place skillet directly in preheated oven. Roast for 30 minutes, tossing halfway.

4. Meanwhile, in a small saucepan, over low heat, add balsamic, maple syrup and brown sugar. Simmer until thick and syrupy, about 20 minutes.

5. Remove pan from oven (carefully!), toss with pancetta and drizzle with syrup. Serve immediately.

{Recipe by Kate Parham}

Make This: Parmesan Truffle Fries with Thyme & Garlic

Mon, 19 Dec 2011 09:06:00 -0500

French fries are my weakness. My guilty pleasure. The one item on my plate that I will always eat every last bite of, even if I still have half my sandwich/steak/burger left. I am totally, madly, completely in love with and addicted to french fries. And these… well, these are fries on crack.

What starts out as just a plain baking potato turns into nirvana on a plate (or in a bowl, in this case).

Cut into matchsticks and smothered with truffle oil, garlic, parmesan cheese and thyme, these french fries are a godsend.

Parmesan Truffle Fries with Thyme & Garlic

Serves 2

What You Need:

2 Idaho/baking potatoes
1 tablespoon truffle oil, plus 1 teaspoon
1/2 tablespoon extra-virgin olive oil
1 clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh thyme, chopped
1/4 cup parmesan cheese, plus 2 tablespoons

What You Do:

1. Take your potato and slice it in half lengthwise. Then slice that half into thirds, lengthwise. Layer the potatoes up evenly again and slice the opposite way, lengthwise, creating matchsticks.

2. In a large bowl combine potatoes with truffle oil, olive oil, garlic, salt, pepper, thyme and parmesan cheese. Toss to combine

3. Spread into an even layer on a baking sheet. Bak at 425 for 45 minutes, tossing halfway.

4. Drizzle with more truffle oil and parmesan cheese and serve immediately, preferably with lots of ketchup (my other guilty pleasure).

{Recipe by Kate Parham}

Drink This: Spiked Eggnog

Fri, 16 Dec 2011 08:37:00 -0500

Spiked Eggnog

Serves 2

What You Need:

1 cup eggnog
1 1/2 ounces Bourbon (recommended: Canadian Club Classic 12)
1 1/2 ounces Spiced Rum (recommended: Cruzan Aged Rum)
Ground cinnamon for garnish, plus cinnamon sticks

What You Do:

1. Fill a cocktail shaker with ice. Combine eggnog, Bourbon and Spiced Rum. Shake vigorously.

2. Strain into a cocktail shaker and garnish with cinnamon and cinnamon stick.

{Recipe by Kate Parham}

{image via Mick Jones; photo styling by Tom O’Brien}

Make This: Orzo with Peas, Parmesan & White Truffle Oil

Thu, 15 Dec 2011 09:09:00 -0500

Do you have a go-to side dish? Something that you can whip up in a moment’s notice with items you usually have on hand? Something that is so insanely delicious that no matter what you serve it with, it’s everyone’s favorite dish? For me, that side dish is orzo. It’s a super easy, wholesome grain that works with any number of ingredients. Some variations I’ve made include Orzo with spinach and pine nuts, Orzo with snap peas and bell pepper, Orzo with sun dried tomatoes and feta. But my favorite way to make this dish is with frozen peas, parmesan cheese and a little truffle oil. It’s heavenly!

Orzo with Peas, Parmesan & White Truffle Oil

Serves 2-3

What You Need:

2 tablespoons butter
1/2 cup diced onion
1 large garlic clove, minced
1/2 teaspoon red pepper flakes
1/2 cup whole wheat orzo
1 cup low-sodium chicken broth
1/4 cup dry white wine
1/2 cup frozen green peas
salt and pepper
1/4 cup freshly grated parmesan cheese
1 tablespoon white truffle oil
Fresh Basil, to garnish (optional)

What You Do:

1. In a large skillet, over medium-high heat, melt butter. Add onions and saute until fragrant, about 2 minutes. Add the garlic and red pepper flakes and cook for another minute, stirring frequently. Add orzo; toast until golden, about 2 minutes.

2. Add chicken broth; stir to combine. Reduce heat to medium, cover and cook for 10 minutes. Remove lid and deglaze the pan with white wine. Add frozen peas, stirring occasionally until liquid is evaporated and peas are cooked through, about 5 minutes. Season with salt and pepper to taste.

3. Add parmesan cheese and toss until melted. Top with truffle oil, tossing once more to combine. Garnish with freshly chopped basil.

{Recipe by Kate Parham}

Drink this: Echelon Pinot Noir

Wed, 07 Dec 2011 08:59:00 -0500

I’m very seasonal with my wine choices, to a fault. In the spring, I drink almost exclusively chardonnay. Come summer, especially when I lived in the heat of Dallas, red wine of all varietals was swapped out for a crisp rose or a fruity Sauvignon Blanc. And when the weather cools down and I want to drink something to make me feel all warm and fuzzy inside, I almost always opt for Pinot Noir.

My new favorite bottle is Echelon’s California Series Pinot Noir 2010 (SRP $13.99). It’s velvety with aromas of dark fruit. It’s decadent with notes of cherry and cinnamon lingering on your tongue. And the rich flavors of black currant with a hint of earthy sage lead into a smooth, silky finish. Even my friend who claims she doesn’t like wine took one sip of this and said, “Wow, that’s amazing!”

Plus, you can usually find it for $10 or less!

Make This: Roasted Butternut Squash Risotto

Mon, 05 Dec 2011 09:57:07 -0500

It seems like every food magazine I read and every cooking show I watched, someone was making butternut squash risotto. I wanted to fit in, be one of the cool kids. I had no choice but to come up with my own version. And, am I ever glad I did. This is by far one of the best dishes I’ve ever made… seriously.

In my version, I roast the squash first. With a little salt and pepper, and a drizzle of olive oil and honey.

Then I fried up some bacon and sage leaves. This is absolutely key!

It’s not much to look at from the picture, but this creamy risotto is absolutely divine. I puree half of the squash to make the risotto extra velvety and then throw in the roasted chunks to finish it off.

Roasted Butternut Squash Risotto with Bacon & Sage

Serves 8-10

What You Need:

1 large butternut squash, peeled diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 teaspoon freshly grated nutmeg
1 tablespoon Honey
1/4 cup chicken stock
4 slices thick-cut bacon, diced
8 large sage leaves, stems removed
1 quart low-sodium chicken stock
1/2 cup dry white wine
1 large white onion, diced
2 large cloves garlic, minced
1 1/2 cups arborio rice
3 tablespoons butter
1/2 cup freshly grated Parmigiano Reggiano

What You Do:

1. Pre-heat the oven to 400ºF. Place the squash on baking sheet and drizzle with olive oil, salt, pepper, nutmeg and honey. Toss to combine, then arrange in a single layer and roast to tender, 30 minutes. Remove half of the squash to a food processor and puree with 1/4 cup chicken stock.

2. In a large dutch oven, heat oil over medium high heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total. Drain on a paper towel. To the same pan, add bacon. Transfer the bacon to the plate with the sage.

3. Combine the chicken broth and wine in a small saucepan and set over medium heat.

4. Add the onion to the dutch oven and cook, stirring with a wooden spoon, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the rice and toast, stirring, for 1 minute. Season with salt and pepper.

5. Ladle in enough of the hot broth mixture to just cover the rice, about half a cup. Cook, stirring frequently, until the broth is mostly absorbed. Add another ladleful of broth and continue cooking, stirring, and adding more ladlefuls of broth as the previous additions are absorbed, until the rice is tender with just a slight bite, about 25 minutes. As the risotto cooks, adjust the heat so that it bubbles gently. The broth mixture shouldn’t be boiling; it should just be hot.

6. Add the squash puree, butter and parmesan cheese to the rice. Stir to combine. Add the remaining squash and gently toss. Garnish with fried sage and bacon. Serve immediately.

Make This: Lamb Ragu

Fri, 02 Dec 2011 13:38:25 -0500

I wasn’t kidding when I said I’ve been on an Italian kick. After months of hardly eating any pasta, my body has been craving the carbs and cheesy goodness like it’s nobody business. That combined with my obsession of lamb left me with no choice: I had to make Lamb Ragu.

So I ran off to the store to buy a large leg of lamb, which I promptly browned in a dutch oven.

No pasta sauce is complete without onions and garlic. A little fresh herbs and red pepper flakes never hurt anyone either.

There’s also wine. Duh.

And lots of tomatoes.

On a cold winter night, nothing will make you feel better than a steaming bowl of this decadent pasta topped with freshly grated parm and a generous slice of garlic bread.

Lamb Ragu with Penne

Serves 8

Hands-on Time: 20 minutes

Total Time: 3 hours

What You Need:

2 tablespoons extra-virgin olive oil
2 lb. boneless lamb shoulder or leg of lamb
Kosher salt and freshly ground black pepper
1 large white onion, diced
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 teaspoon red pepper flakes
1/2 cup dry red wine
2 cans diced tomatoes, with juice
1 lb. whole wheat penne pasta
Parmigiano-Reggiano

What You Do:

1. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the lamb on both sides with salt and pepper and sear the meat on all four sides until well browned, 3 to 4 minutes per side. Transfer the lamb to a large plate, tent with foil.

2. Add the onion, garlic, herbs and red pepper flakes to the dutch oven. Cook, stirring frequently, until the onion is softened, 7 to 8 minutes.

3. Return the lamb and its juice to the pot and pour in the wine. Cook for 1 to 2 minutes and then add the tomatoes. Bring to a boil and then reduce the heat to medium low or low to maintain a gentle simmer. Cover partially and let the sauce simmer until the lamb is forktender, about 2-1/2 hours.

4. Using tongs, transfer the meat to a cutting board and let it cool for a few minutes. Shred the lamb with two forks and return it to the pot. Simmer gently until the meat is heated through. Season to taste with salt.

5. When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—about one minute less than package instructions. Reserve about 1 cup of the cooking water and then drain the pasta. Add cooked pasta to the ragu and toss, adding a little cooking water if it seems dry. Garnish with freshly grated Parmigiano-Reggiano.

{Recipe adapted from Fine Cooking}

Scenes from Thanksgiving...

Fri, 25 Nov 2011 19:27:00 -0500

It was a quiet Thanksgiving this year, but a delicious one nonetheless. With Matt and I being the only seats at the table last night—did I mention living far away from family is hard!— I made my favorite comfort foods, like my grandfather’s blue cheese meatballs, my mom and I’s favorite creamed corn, Sister Schubert rolls, fancied up green bean casserole and creamy mashed potatoes (with a little extra garlic thrown in for good measure, of course).

But, I switched up my turkey recipe for something more manageable (and much more moist!): Herb-Roasted Turkey Breast, swapping out olive oil for butter. And I went for a more classic pumpkin pie recipe this time around, adding some allspice and fresh nutmeg to the filling. It was a relaxing day spent watching our favorite holiday movies, like The Family Stone and Home Alone, cooking, snuggling and lots of eating, naturally. But I sure did miss my family.

I hope you all had a wonderful, happy Thanksgiving!

{We didn’t take a picture yesterday, but here’s our first Thanksgiving together, 4 years ago…man time flies}

Drink This: Hard Cider

Wed, 23 Nov 2011 09:31:00 -0500

Since moving up to DC, my best friend and I have started a weekly tradition: every Tuesday night we (us + the boyfriends) gather at one of our houses for dinner. Every week we trade off who hosts/cooks, and whoever isn’t the host brings the booze. Needless to say, Tuesday is quickly becoming my favorite day of the week. Last night, it was my turn to host and so, in the spirit of Thanksgiving and Fall, I thought I’d start the night off with a warm apple cocktail. This recipe for hard cider was a huge hit!

Hard Apple Cider

Serves 4

2 cups Apple Cider
1 cup Apple Pie Liqueur (I love Travis Hasse’s Original)
1 cup Whiskey/Bourbon
2 cinnamon sticks

In a medium saucepan over low heat add cider, liqueur, whiskey and cinnamon sticks. Let simmer (do not let liquid bubble) for 30 minutes to an hour. Serve immediately, using cinnamon sticks to garnish (optional).

Cook’s Note: This will make your house smell amazing.