Nightly Noms

New York Bites: Dos Caminos Brunch

2012-08-13T21:36:00.003-05:00

Good Evening Nomsters,

Dos Caminos Rancheros @ Dos Cominos

I write to you today about a meal that is near and dear to my inner foodie and that was the focus of many of my best dining experiences in New York: Brunch!

After living in Georgetown for three years, brunch is without a doubt the favorite meal of students and the greater Georgetown community. The scrumptious pancakes, the eggtastic benedicts, the juicy burgers, the hangover hashes, brunch menus are endlessly filled with delectably decadent dishes ripe for your enjoyment. However, with such varied choices for culinary concoctions, the hardest decision is whether to go sweet or savory. Personally, I have a sweet tooth that typically leaves me at risk for bypassing the savory to indulge in griddle favorites, like french toast or pancakes. Regardless of sweet or savory, most brunch menus have options that are sure to please either tastes, which you'll see in the New York brunch spots highlighted in the coming posts.

While in New York I had the pleasure of brunching at several restaurants. In my next three posts Union Square Cafe, PS450, and Dos Caminos will be featured as highlights and are tops on my list of best brunches in New York City for taste, value, and experience. All three of these brunch spots serve up a classic brunch with a bit of a flare, each offering something slightly different based on the individual and group's social agenda. Dos Caminos is up first!

Dos Caminos was my first brunch upon arriving in the city. They have multiple locations in New York and are known for their extensive margarita list and weekend brunch special, which includes one complimentary drink selection with a brunch entree. Their Tex-Mex inspired menu boasts favorites like Breakfast Quesadillas (scrambled eggs, chihuahua cheese, bacon) and Dos Caminos Rancheros (fried eggs, pinto beans, ham, queso), but also offers some sweeter entrees such as the Lemon Blueberry Pancakes or Mexican French Toast.

Our table started out with the homemade guacamole. If you like guac, do not let the seemingly steep price tag of $24 for a 4-6 person serving dissuade you. The freshly made guacamole comfortably serves six, especially with the trio of salsas that accompanies the table.

Fresh Guacamole

When the time came to order entrees, I succumbed to my sweet tooth and ordered the Lemon Blueberry Pancakes. The pancakes were thinner than I usually like, but the texture made up for the lack of fluffiness. A lemony sugar coated the outside the stack giving them a crisp exterior, which went perfectly with the melt in your mouth quality of the cakes. There weren't nearly enough blueberries, but the lemon glaze helped mask that fact.

Luckily I brunched with a group that agrees "caring is sharing," so I had the chance to sample other entrees. The Dos Caminos Rancheros was a great mixture of Tex-Mex flavors, the homemade tortillas at the bottom were nice and crispy. The Breakfast Quesadilla was also quite good and stuffed with fresh ingredients! With four overflowing quarters of a quesadilla, you'll be so overwhelmed by eggs and cheese you may forget about your drink, which is quite strong by the way.

Dos Caminos-Meatpacking

Overall, the three dishes offered more than enough food and with the complimentary drink, you really can't go wrong brunching here. Each location in New York offers a little something different. The ambiance of each individual restaurant is welcoming and very ornate. I dined at their Park Ave. location, which was indoors with high ceilings and decorative lighting fixtures. I also visited their Meatpacking district location, which has an outdoor patio and vibrant nightlife scene. So try out both if you have time!

Dos Caminos-Park Ave.

Look out for our next brunch post in the coming days!
-gf

Dos Caminos Menu

Dos Caminos-Park Ave.
373 Park Avenue South at 27th Street,
New York, NY 10016

T: 212.294.1000

Dos Caminos-Meatpacking District

675 Hudson Street at 14th Street,

New York, NY 10014

T: 212.699.2400

*photos borrowed from "http://www.missmenunyc.com/2009/03/dos-thumbs-up-for-dos-caminos.html"

New York Bites: Artichoke Pizza

2012-07-18T23:10:00.004-05:00

Chicagoans worship their deep dish, New Yorkers boast about their foldable thin crust, and New Haveners....well I suppose their "apizza" may be something special; but nothing beats a pizza place that takes the ooey gooey, comforting goodness of cheese, crust, and sauce and turns that traditional, tasty combo into something atypical and absolutely delicious!

If you're in New York for a visit and looking for something different from the usual New York slice, Artichoke Pizza should be your first stop. With piping hot slices, fresh ingredients, and unique flavors, Artichoke Pizza transcends traditional New York pizza. The pizzeria's signature "Artichoke and Spinach" pie has people crawling back for piece after piece... provided you're able to handle the richness of a single slice.

I finally had my first slice of artichoke and spinach pizza from their location on 14th and 1st in New York's East Village. The service was quick and the pizzas were fresh. The flowing dinner crowd that marched in and out of the pickup spot indicated to tourists that they'd arrived to the correct location and signaled to regulars that they were going to have to wait a little longer for their heavenly slice. In true New York fashion, my slice of pizza was placed in the oven for a quick warm up and them graciously placed into an over-sized box. The smell alone was enough to turn heads as I walked back to my apartment.

In regard to taste, this slice of artichoke and spinach definitely makes my top 5 for pizza, up in the ranks with Lou Malnatti's. The crust was crispy, with the proper amount of thickness, not overly oiled or salty, and paired well with the toppings. With a creamy sauce that blended with the freshly melted cheese, the richness of the pair melded well with the pieces of artichoke and spinach on the slice. The crust, sauce, and toppings resulted in a trio of rich, developed, and mouth-watering flavor.

While Artichoke's signature slice wears a $4.50/slice price tag, the large portion and tastiness of the piece more than overshadows the cost. Moreover, with a slice so full of flavor and brimming with rich ingredients, for most patrons one slice is more than sufficient.

Extra perk: They're open until 5am for all of your late night/early morning needs!

Artichoke Pizza
East Village Location
328 East 14th Street
New York, New York 10012
212-228-2004
10am-5am

keep calm and nom on,

gf

New York Bites: Xi'an Famous Foods

2012-07-08T16:46:00.000-05:00

Hello there Nomsters,

Spicy Lamb Noodles

It's been a while since we last met, but I'm promising that from now on I won't wait two months+ to dish out the latest food porn, reviews and recipes. For many college students, summer is a time to relax, travel, or start that internship that we chased during the spring semester. Personally, I ended up in New York, which is the perfect place to be a foodie in my free time. So over the next few weeks I will be blogging about my fantastical foodie adventures in the boroughs! To kick the summer off I thought Xi'an Famous Foods would be a fun place to visit after a semester spent in Shanghai.

Spicy Lamb Burger

Xi'an Famous Foods was conceived in Flushing, NY, the place to be if you want authentic Chinese food. After gaining a firm following at their location in Flushing, the owner expanded to Manhattan, making it that much easier for those who sought out authentic Chinese food! The menu features mainly noodle dishes along with some "burger options." Xi'an Famous Foods keeps things simple by doing what they do best, noodles.

On my first visit, we went to their Chinatown location on Bayard street. The ambiance of the restaurant is really reminiscent of being in China. The limited seating, quick service, and menu board picturing each item all reminded me of the little hole in the wall food spots in Shanghai! One of the quirkiest aspects of the restaurant was the dumbwaiter in the middle of the room that sent up patrons' meals!

I ended up ordering the Spicy Lamb Noodles ($7.00), featured in the picture above, and we also ordered a lamb burger ($3.00) and a pork burger ($3.00). The noodles were delicious, very fresh and chewy as they would have been in China. There was a generous serving of tender cumin-spiced lamb meat atop my noodles with fresh herbs, but boy was it spicy! If you order any dish labeled "spicy" off the menu, be sure you can commit to it, because once you start, there's no going back. The burgers were also very tasty. Huge portions of both lamb and pork nestled between crispy pancake rolls, like the ones seen being sold in the streets of any Chinese city. The lamb in the burger was also super spicy, the pork on the other hand is a great option if you are not a fan of spice. The pork was tender in texture and had a sweet flavor that contrasted well with the savoriness of the bun.

Overall, Xi'an Famous Foods is a great option if you are looking for an authentic Chinese restaurant for some good take-out. Every one of Xi'an's locations is cash only, so make sure you're prepared. Additionally, psych yourself up for the spiciness!

Xi'an Famous Foods

67 Bayard Street
Manhattan, NY

(212) 608-4170

Keep Calm and Nom On,
GF

As Published by the Georgetown Guide-Easy Bake Without the Oven

2012-06-07T07:50:00.001-05:00

Easy Bake Without the Oven

Culinary Quips

By Elizabeth Sabol-Jones

Published: Wednesday, March 21, 2012

Updated: Sunday, March 25, 2012 15:03

Original Link

This week’s quip is mainly aimed at dorm-dwellers but will also appeal to readers who either lack a stove or heavily rely on the microwave for meals.

We have experienced the hassle of packing up our belongings and moving from home back to Georgetown. By the time we’ve packed, we’re already laden with clothes, bedding and books, so why would we want to add a couple of boxes of pots and pans? Unless you really enjoy cooking, you would not have an incentive to bring kitchen supplies when you have delivery, Leo’s and the restaurants of M Street at your disposal.

As a result, students’ kitchens are sometimes barren wastelands of Easy Mac boxes, random leftovers and communal forks. Luckily, modern technology gave college students the microwave. There are an array of quick, frozen and often unhealthy snacks. Although these quick-fix meals serve their purpose, often something fresh just tastes best.

The meals and desserts you can make without using the stove would surprise you. So if you’re not fully prepared to step into the world of stovetop cooking, this is a window into the realm of “microwave magic.”

MICROWAVE MAGIC

Scrambled Eggs:

1. In a small bowl, beat together 2 eggs and 2 tablespoons milk with salt and pepper to taste until blended.

2. Cook eggs on full power for one to one-and-a-half minutes, stirring once or twice, until they are almost set. Stir. If necessary, cover with plastic wrap and let stand for about 1 minute until eggs are thickened and no visible liquid egg remains.

Instant Chocolate Cake:

1. In a large mug, whisk together 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil, a pinch of salt and a dash of vanilla extract until smooth.

2. Microwave until puffed, about 2 minutes.

The Best Oatmeal:

1. Take a 1/2 cup instant or regular oats (regular take a bit longer in the microwave) and place in bowl.

http://www.restaurantwidow.com/images/oatmeal_1_1.jpg

2. Add a dash of vanilla and teaspoon of cinnamon and begin microwaving on high for 1 minute.

Elizabeth Sabol-Jones is a junior in the College. CULINARY QUIPS appears every other Friday in the guide.

As Published by The Georgetown Guide-Let Them Eat Cake!

2012-02-07T08:35:00.000-06:00

Delicious Cake w/ both fruit & Icing

Let Them Eat Cake

Culinary Quips

By Elizabeth Sabol-Jones

Published: Thursday, February 2, 2012

Updated: Thursday, February 2, 2012 18:02

Original Link to The Guide

For this week's quip, I thought I would take readers through a couple of scenarios in which baking a cake can go awry. As a Chinese language major, the nuances of the language bleed into the various facets of my life, including the kitchen.

In Mandarin Chinese, when you run into an unfortunate situation and feel the need to shout out your frustration, zaogao is a pretty common expression. Now, you may be asking yourself, What does a Chinese cry of distress have to do with a foodie column? Here's your answer: Zaogao's direct translation into English is "wretched cake." And honestly, when you think about it, what could be worse in a kitchen than taking the time to make something, especially a cake, only to taste it and realize you messed up.

Fallen Cake

As I wrote in my previous column, cooking and baking are about taking risks. I would definitely propose that when you first start your culinary adventures in the kitchen, you must recognize that success is one part skill, one part intuition, two parts precision and a whole lot of luck. So even if you think you've made a mistake, make sure you try to problem solve a bit before abandoning your culinary efforts.

So, here are some tips for when things get dicey in the kitchen so that you don't have to start over from scratch, literally:

1. If you have noisy roommates who jump around too much or you mistakenly slam the oven door at the wrong moment, your cake could collapse in the center. It could be still tasty, but if you were aiming for presentation, the Chairman from "Iron Chef" would definitely take off points. Your cake goes flat due to the fact that the rising process was disturbed. As the rising agent (baking soda, baking powder, etc.) works its magic, the stability of the cake's structure becomes more sensitive to disturbances that affect the chemical processes.

Remedy: Never fear, icing is here! If you're concerned about the looks of your cake, and you're planning to frost it, the icing will cover up any sunken-in appearance the cake may expose. Additionally, flipping the cake upside down and then frosting it will give you an even surface.If you want to add an extra ingredient to your solution, fruit could be used as a cake topper that fills in the space where the cake went flat.

2. On some occasions, you might sit down with a lovely slice of cake only to realize it's incredibly dry. This usually happens when the cake pan is too shallow for the amount of batter, or if the cake has been left in the oven too long.

Remedy: One way to prevent this from happening is to use the "toothpick method." First, make sure you check on your cake a few minutes ahead of the suggested bake time. Often the time a cake needs to bake varies based on the oven, altitude and ingredients, so it never hurts to check a couple of minutes early. Second, stick a toothpick straight into the middle of the cake. If it comes out clean or with a couple of crumbs, you're basically done. If you're very worried about dryness, then don't wait for the toothpick to be clean, and take the cake out when only a few crumbs are left.

Now, if you've already removed the cake and found it is incredibly dry, here's a creative solution: Pour something on it. Yes, it is as simple as pouring a bit of liquid over your finished product to add some moistness back. A bit of orange juice will give it a citrus flavor or a cup of coffee can curb the sweetness while rejuvenating the cake's texture. And, for the over-21 crowd, a little Bailey's never hurt anyone. The sky's really the limit on what you decide to use, but be sure to pour in small increments so as to avoid flooding your creation.

Almost Perfectly Risen Cake

Elizabeth A. Sabol-Jones is a junior in the College. She can be reached at saboljones@thehoya.com. CULINARY QUIPS appears every other Friday in the guide.

As Published by The Georgetown Guide-Cocoa for College Cooking

2012-02-05T20:47:00.003-06:00

Cocoa for College Cooking

Culinary Quips

By Elizabeth A. Sabol-Jones

Published: Thursday, January 19, 2012

Updated: Friday, January 20, 2012 14:01

Scared of trying a new recipe? Not quite sure how to make a cake without a boxed mix? Unsure of what to do when you get halfway through a recipe and realize that you're missing two key ingredients? All of us have done something similar before, and we might as well admit to our mini-mistakes now. If you want any hope of getting comfortable with cooking and baking, you should consider throwing caution to the wind — or maybe some salt over your shoulder — and accept your previous kitchen mishaps so you can learn to use them to your advantage.
After testing and developing recipes for Nightly Noms over the past two years and cooking in a college environment where my mom's kitchen is not at my disposal, I've experienced plenty of miniature disasters. From not being able to melt chocolate without its seizing up to realizing that you need an 8x8 baking pan when you only have a 12x6 , you are bound to face both large and small cooking conundrums. Each small mishap that I have encountered since my college cooking days commenced, however, has forced me to become resourceful with what I have on hand. I'm not here to tell you how to bake; I'm here to give you some basic knowledge, random tips and fun recipes that will hopefully make you more comfortable in the kitchen and give you the ability to cook properly in a college environment with an improvisational flare.

Cake Poppers

If you're looking to impress your friends, have something delicious and a bit healthy to snack on, and if you don't want to spend a small fortune at Godiva, chocolate-covered fruit is a tasty option. The cool freshness of the fruit mixes with the smooth, rich chocolate to create a delicious substitute to plain fruit salad or a gigantic slice of chocolate cake. Still, chocolate-covered anything is easier said than done. While some may have luck with melting chocolate in the microwave, if you try melting large amounts of chocolate or become careless, you will soon open your microwave door to find that your chocolate has a grainy consistency, which means it has seized up.

Basically, there are two preferred ways to melt chocolate. If you're new to working with the substance, the microwave or a small pot with a bit of butter is your best option.

If you're using the microwave, make sure to start melting in 20-second intervals and then gradually microwave less as you see the chocolate melting. You really only need to melt until about 80 percent of the chips or chunks of chocolate are melted, since at that point the heat from the already-melted chocolate will take care of the rest.

If you're using your stovetop, make sure you keep the heat on low when you first place your pot on the stove.

Disclaimer: If there's one thing you need to know about melting chocolate, it's that water and too much heat are your enemies.

Remember, cooking and baking are as much about exact measurements and gaining control of kitchen chaos as being creative and taking risks. So push yourself to try something new!

Elizabeth Sabol-Jones is a junior in the College. She can be reached at saboljones@thehoya.com. Culinary Quips appears every other Friday in the guide.

How to: Melt Chocolate

1. Use either two pots, or a bowl and a pot, and place the smaller on top of the other. Fill the bottom pot with enough water to maintain a steady boil, but be cautious that the boiling water does not touch the bowl above it.
2. Turn on the flame to low/medium, add part of your chocolate and a bit of butter. The butter helps temper the chocolate while it melts; however, in most cases, butter is not necessary, so you can decide whether to add it.
3. Keep stirring to help distribute heat evenly and continue adding chocolate as the melting process continues.

4. Stir mixture on-and-off until chocolate melts,
remove from heat and either begin dipping fruit or combining with another mixture or batter.

Live from Shanghai!-Oysters, Spicy Soup, and Street Food

2011-09-08T22:27:00.000-05:00

Hey Nomsters!

MaLaTang

Sorry it's been a while since my last post informing you of Nightly Noms postponing delivery until Spring 2012. I've been in Shanghai about 5 days now and have already been through a whirlwind of foodie experiences. From street food to traditional Sichuan (so spicy!) food, I've had the opportunity to taste a variety of dishes; and thankfully haven't eaten anymore bugs.

Street Seafood Options

One of my favorite things about Chinese street/snack cuisine is it's really customizable. MaLaTang （麻辣烫） in particular is a great option if you're looking for a simple and delicious meal. MaLaTang is a spicy soup that you can basically add whatever ingredients the shop has on hand. From meats, to noodles, to veggies, each bowl is custom made to order and spiced to the buyer's desire. MaLaTang is a bit like Chicken Noodle Soup to the Chinese. ~$1.00/bowl

Scallop w/ Garlic

In addition to MaLaTang, I've been eating a fair amount of the "on a stick" variety of food. Each night after about 6pm, street vendors and BBQ stations pop up and are surrounded by fairy lights to illuminate the area. From BBQ meat or veggies on a stick to freshly grilled seafood (oysters, clams, scallops, oh my!), hungry students have the chance to sample the local favorites while enjoying a bottle of pijiu (啤酒，beer). So far I've tried octopus and zucchini on a stick, both were flavorful and seasoned with some sort of spice powder. I also had a grilled scallop with garlic on the half shell, which was awesome. and only about $.75. In addition to food on a stick, one of the best street food items is Jidan Bing (鸡蛋饼，egg pancake). Typically eaten for breakfast, this crepe-like pancake is stuffed with a variety of ingredients ranging from just meat, to meat, veggies, and sauce. There crepes are the perfect indulgence in Chinese street food and are served pipping hot and to-go.

Sichuan Spicy Pork & Peppers

I'll be back with more Shanghai updates soon for now keep snacking and let us know if you want to share your adventures in cooking!

Jidan Bing

-gf

Important Note!!!-Delivery Returns in Spring 2012 (not Fall 2011)!

2011-09-06T03:59:00.003-05:00

Hey Nomsters,

I've been meaning to blog about this for a while, but with the craziness of summer I've fallen behind. Some of you already know, but I'll be studying abroad in Shanghai this fall meaning that the delivery service will not start again until spring semester since I was unable to find a replacement baker. The Georgetown Foodie+Nightly Noms blog will of course continue to post for all of you foodies out there! We've made sure to find some interesting bloggers to keep you up to date with the culinary adventures being had in DC, and I'll also be blogging from my location in China.

We're so sorry that you'll have to wait for your noms until spring, but we hope that you understand and will be just as excited to start nomming again when we're back in full swing in Spring 2012.

See you in 2012 (and if it's the end of the world, you might as well be eating something tasty)

-Elizabeth (Baker)

Freshmen15: Sweet Tooth Solutions pt. 1-Frozen Treats

2011-08-28T14:33:00.000-05:00

Hello again my freshmen and returning nomsters,

I hope you found some solid suggestions from our first Freshmen15 post. While savory sandwiches and pizza delivery is important to the student foodie experience around G'town, satisfying solutions for a sweet tooth are equally crucial to a student's survival. So here we are with some of our favorite frozen sweet tooth solutions around G'town's campus. And not to self advertise too much, but considering Nightly Noms is a late night, bakery delivery service, if you need to solve a baked good craving, we're not a bad place to start! Not to mention we cater to birthdays, dinner parties, meetings, and groups of students who are in need of a fresh, homemade, baked good that reminds them of home! But, we'll talk more about Nighty Noms in our Freshmen15 post about on-campus options.

Frozen Treats:

T Sweets Wisconsin & P Street

T Sweets: Thomas Sweet (Wisconsin & P) is home to some of the best sweets in the Georgetown area. With ice cream, malts/shakes, frozen yogurt, and fudge, you'd be hard pressed to not find something you want to devour on their menu. Now, you really can't go wrong with any of your options, but my personal favorite is the Peanut Butter Oreo Swirl frozen yogurt (so amazingly nom-worthy!). The frozen yogurt is silky smooth and quite creamy! Ice Cream at T Sweets is also very tasty and with waffle cones and numerous topping options, how can you go wrong?! In addition to all of the above, T Sweets also has their signature "Blend-In" option (~DQ's Blizzard), meaning you can have a taste of every option with ice cream, froyo, and toppings all in one if you so choose.

Fun fact: they also make ice cream cakes!
$3-$7 Website

Sweetflow, courtesy of Sweetgreen

Sweetgreen: Locally sourced organic ingredients made into salads and wraps an tart froyo (aka "Sweetflow") with toppings ranging from fresh fruit and nuts, to chocolate chips and baked apples? What's not to like about Sweetgreen's healthy approach to fast food dining? Created and operated by three former Georgetown students (Woo! Go Hoyas!), Sweetgreen provides the Georgetown area with custom made salads and tart froyo. The ingredients are fresh and provided from local farmers, making the veggie options at this salad bar to die for! They also have a location in Dupont Circle and a Sweetgreen truck that serves up salads, froyo, and warm oatmeal to waiting customers.
Fun fact: you can use the froyo toppings/salad toppings interchangeably, meaning granola or baked apples can be added to a salad visa versa.
Online ordering available.
$4-$11Menu/Website

Wingo's: (Wisconsin & O St.)Known for their wings and variety of sauce options, Wingo's acts as one of Georgetown's hotspots for late night/delivery dining; but did you know they also have awesome milkshakes!? Thick and creamy, a Wingo's milkshake is sure to satiate any craving for ice cream/dairy (but watch out for the "dairy coma" aftermath!). While Wingo's has the traditional offerings of chocolate, vanilla, etc, if you're looking for something with a larger "wow factor" go for the Coffee Oreo or Cookie Dough. They also offer an "extra thick" option if you're looking to really up your calcium intake.
$4-$12 Website/Menu

Enjoy the warm weather!

Simply 7: Mushroom+Caramelized Onion Pizza

2011-08-21T18:15:00.002-05:00

Hello Nomsters,

We're back with another "Simply 7" post to give you ideas for simple, delicious dishes that can be made in an apartment, dorm, or home with fewer than 7 ingredients (sans the basics, salt/olive oil/etc)!
We covered homemade pastas and pasta salads in a previous post, so this time we're summing up a recipe for homemade pizza that'll have you begging for another slice! (or least keep you from feeling the desire to order in pizza all of the time)

Mushrooms are one of my favorite foods, especially in pizza or pasta. They have a way of soaking in the flavors of the other items that have been added to them, which is probably why my mom always said "watch how much butter you put in that pan!" They're like little sponges! Similarly, caramelized onions have a great taste and manage to soak in the flavors of other ingredients, so it should be no surprise that the mushroom/onion combo is probably on most people's favorites list. My recipe for this basically came out of thin air, I had a bunch of mushrooms and onions and figured I'd add some other random seasoning and make a pizza! So here you go :)

Pizza Dough

You can use this Recipe from our pizza post! Or buy premade dough from your local grocer (Trader Joe's has awesome dough, ~$1.99)

Onion Topping
Ingredients:
-1 to 2 small/medium Onions
-1 to 2 Tbsp Olive Oil
-1 Tsp Cinnamon
-Salt/Pepper (to taste)

Mushroom Topping
Ingredients:
-1 Large package of Mushrooms (I used Baby Portobella and sliced them up myself)
-Salt/Pepper (to taste)
-1/2-1 Tbsp Butter
-1/4 Cup Water
-1 Tbsp Olive oil
-1 Tsp Oregano (optional, or to taste)

-1 to 2 cups Parmesan Cheese/Asiago/whatever you're feeling or have on hand

Method

So, the pizza-making process is pretty easy, make the dough, let it rest, while it's resting cook/assemble your toppings, go back to the dough and roll it out/oil it, add your toppings, add the cheese+a bit of olive oil, put it in the oven, nom nom nom! But, since we're dealing with other ingredients, we'll break it down for you. When making this particular pizza, I started with cooking the onion mix and then cooked the mushrooms in the same pan after (gives more flavor!).

Oven @ 475F

1. Chop onions into slices, or into thin rough pieces, season with salt and pepper,
2. Heat up your olive oil in a skillet over medium/high heat (approx 1-2mins or when you add a piece of onion it sizzles),

3. Add onions, additional salt/pepper/oil if needed, add cinnamon to taste, continue to stir until caramelized (about 5-8minutes),
4. Turn off burner, scoop onions into separate bowl and set aside,
5. Slice mushrooms into bite-sized pieces, heat up olive oil and butter in the onion skillet on medium heat,
6. Place half of the mushrooms in skillet and lightly spread them out, add your water. As the mushrooms begin to soak up the liquid, add the rest of your mushrooms,
7. Season with salt/pepper and oregano, lightly stir mushrooms, continue cooking until tender,
8. There will be extra liquid in the pan, make sure to remove the liquid (draining) as to prevent it from flooding the pizza dough.
9. Roll out pizza dough on olive oil coated pan, drizzle some olive oil over dough, use a fork to make small marks in dough to prevent bubbles,
10. Spread onion and mushroom mixture over dough, add cheese on top, place in oven and cook for about 12-16minutes or until crust is golden
11. NOM

This turned out to be one of my favorite pizzas I've made this summer, the dough was crisp, the mushrooms were flavorful, and the onions perfectly married (I don't know how I feel about this word as description of flavors yet...) with the mushrooms and cheese.

Try it out, let us know what you think!

Also, as always we appreciate the support of our followers! We've added a "donate button" so if you aren't within our delivery area, wish to contribute to the baking/innovation of The Georgetown Foodie+Nightly Noms (to provide students with recipes, reviews, a better food experience, etc), or just want to support student-run business, Operation Smile and the dream of Nightly Noms, you have that opportunity :)

Freshmen15: Georgetown + DC's top spots for freshmen foodies

2011-08-20T23:25:00.000-05:00

Hello Nomsters,

This particular post is dedicated to the Freshmen who will be gracing our presence in the next two weeks and to all of the familiar faces we'll be seeing in our favorite food spots around G'town/DC.
If you're a freshmen at Georgetown, you've hopefully been following Vox Populi's freshmen features (the blog maintained by The Georgetown Voice) to get the inside scoop on what to expect. While Vox already covered some of the best food options around G'town, we figured we'd expand a bit and give you some more options and details!

With summer vacation quickly coming to an end, Georgetown and DC are about to be stupefied by a swarm of students once more. For freshmen, your battle with boxes, carts, and SWQ elevator frustrations will be stifling with the hot DC heat; but cool breezes, parent-paid dinners, and random floor meetings/parties will fill your nights. After your week long "welcome" onto the Hilltop, you'll no doubt want some insider information on where to get fed in the weeks following your parents' departure. So here we are to give you the skinny on the foodie culture around campus and in DC! Now, we're by no means encouraging gaining the "freshmen 15," but for the love of cake, be sure to explore your options. Up first, the basics around campus: Sandwiches & Pizza

Sandwiches: Nothing quite works as a the perfect combination of ingredients like a sandwich. Whether you're looking for a sub, croissant, pita, or bagel, you'll be able to find any of those options at one of these fine Georgetown establishments.

Wisemiller's Deli (36th & N. ) is a Georgetown favorite. With classics like the California Chicken (grilled chicken, honey mustard, avocado, lettuce, tomato, and sprouts, served warm on a croissant)
and specials like the "Hot Chick," (chicken fingers, cayenne ranch dressing, pepperjack cheese, and tomatoes) you'd be hard pressed to find a more flavorful sandwich. Wisemiller's (Wisey's) is home to fan favorites like the Chicken Madness and Burger Madness (both of which could easily send your body into a food coma), but they also play host to an array of sandwich options. So whether you're looking for a breakfast sandwich, cold cuts, or something that'll make your heart pound, you'll be sure to get your fix at Wisey's. Also, their cookies are pretty amazing, the most popular is the Oreo Cookie (a cookie with in a cookie!). Reviews/Number $5-$10
No delivery, you can call ahead though.

If you're looking for something a bit more green, "Healthy" Wisey's (Wisconsin and P) is also an option with smoothies, salads and wraps. Healthy Wisey's Menu $5-$10
Offers Delivery

Quick Pita: (Potomac & 33rd) Home to Mediterranean and Middle Eastern cuisine, Quick Pita provides options for students looking for an atypical sandwich. Quick Pita offers small plates like tabouli (salad-like appetizer, $4.45), hummus/pita ($4.95), and falafel ($8.64))and a variety of sandwiches ranging from chicken shwarma to eggplant sandwich Besides their Mediterranean flare, Quick Pita offers a daily lunch special, sandwich, fries, and a soda, for $6.82. Quick Pita also has a series of meat and veggie pies that you can purchase as a light meal or small snack. Quick Pita Menu. $5-$11 Offers delivery

The Miami Burger, Booey's

Booey's (32nd & Prospect): A bit further off campus then Wisey's, Booeymonger's is another frequented spot by both students and residents. Booey's makes a mean sandwich and has a larger variety of breakfast options if you're looking to avoid Leo's. The Miami Burger is one of my favorites, it's your standard Lox & Bagel with all of the trimmings; and without buying the ingredients yourself, it's probably the cheapest you'll find in the Georgetown area ($7.25). I also know for a fact that the Fifth Avenue ($6.50) is also delicious, with hot pastrami, grilled mushrooms, muenster cheese, on a french roll (which is perfectly crispy), you can't go wrong. If you're looking for something a bit littler/veggie, the Natural is also a good option with spinach, tomato, turkey, melted provolone, and Russian dressing (6.50). Along with sandwiches, fries, salads, and dessert, Booey's also has some of the cheapest pitchers of *hem hem* beer ($7.25) in the neighborhood. $5-$13 Booey's Menu No Delivery

2am Miracle

Pizza: Now, you have a couple of options for pizza. If you're looking to order in, a quick fix, or a post party late night slice then Tuscany's (Prospect & 33rd) is your best bet. Offering a quarter-pie slice of either cheese or pepperoni for about $3.75, you can't go wrong. Just make sure you ask for a side of ranch!! I know, I know, "why ranch." But have faith in this blog and the majority of the Georgetown student population, ranch-dipped pizza is like french fries dipped in a Wendy's Frosty: it just works (especially at 2am). Fun fact: If you're looking for more than pizza, Tuscany's Turkey Pesto Sandwich is a great choice. It's both fresh and gives the appearance of being healthier. Keep in mind though that the sandwiches are huge there, so sharing is caring. 4am on weekends, 2am weekdays. Order Here $4-$10 Offers Delivery

Ledo's pizza is also a good option for delivery if you're in search of a full pizza. Their claim to fame is providing the public with square pizzas that are cut in the same shape. The overall taste and quality may be a bit better than Tuscany's jumbo slice, but you can't beat the convenience of Tuscany's. $12-$22 Order Here

Ledo's, courtesy of Serious Eats

If you're in the mood for a sit down pizza option, there's both Uno's Pizzeria or Pizzeria Paradiso on M. Street. Being a Chicago native, I tend to shy away from Uno's and their claims to "Chicago-Style" deep dish, but they do have a good thin crust option. On the other hand, for those of you in the 21+ club Uno's has a phenomenal happy hour, which occurs twice daily in the afternoon and late-night. Pizzeria Paradio is home to more traditional Italian style pizzas. With very thin crust, light sauces, and fresh ingredients, Paradiso is usually a good option for a nice dinner out that won't completely rip through your pockets. Paradiso also has really good happy hour specials on both pizza and drinks. $12-$20 Uno's Menu Paradiso Menu

Finally, if you're up for a walk, the Safeway up Wisconsin has a variety of cafe options, including pizza, sushi bar, salad bar, and sandwich station.

That's all for now and let us know if we were helpful! Comments always appreciated :)
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Happy Nomming,

The Georgetown Foodie

Restaurant Review: Tarry Lodge by Mario Batali

2011-08-16T08:05:00.004-05:00

Black Fettuccine+Rock Shrimp

Hello Friendly Nomsters,

It's been a while since I wrote about the wonders of a dinner on the town and with my past post about bug eating I think it's high time I give you some pictures of things you would consider eating on the spot rather than as a "life experience." Prior to my travels to Beijing, I ended up with an impromptu layover and visited my roommate and her family in Westport, CT. The Westport and Greenwich areas boast a nice array of dining options due to their proximity to the city, which is why Mario Batali chose to open his second Tarry Lodge restaurant in Westport. With some strategic planning/pestering on my roommate's, part, and a bit of luck we ended up with a reservation during the restaurant's opening week (obviously I was practically jumping out of my seat with excitement when she told me).

The basic fact you need to know about Mario Batali: he's an Iron Chef praised for his impeccably fresh Italian cuisine and known for running around Kitchen Stadium in clogs (of the Dutch variety). From homemade gnocchi to stone oven baked pizzas, Batali prides himself on using the freshest of ingredients to satiate the tastebuds of his loyal critics and customers. He has a wide array of restaurants, mostly in New York, ranging from trattorias to seafood restaurants. Tarry Lodge Enoteca Pizzeria (crudely translated "an informal place to grab some delicious wine, pizza, and pasta"), is one of Batali's culinary experiences that packs a flavorful and memorable punch.

Tuna Tartar

For dinner we sampled a variety of appetizers and entrees. I personally satisfied my foodie appetite with Tuna Tartar as a starter and a bowl of the Black Fettuccine with Rock Shrimp and Chilis as my entree. The Tuna Tartar was delicious if raw fish is your thing and if your first time going for raw fish (besides sushi) be sure to go someplace that you know uses good cuts and fresh ingredients. A nicely formed mound of raw tuna was placed atop a bed of arugula and mixed greens, finished with small cronstinis for dipping. The tuna mixture had a nice tangy flavor, probably from lime juice. Overall a satisfying small plate, but nothing to moan about.

On the other hand, the Black Fettuccine could have had me out of my seat screaming after the first bite. When I first saw the menu, I wasn't quite sure if I really wanted to try the Black Fettuccine, which is a homemade pasta that turns out black as night due to being made with squid ink. After perusing the rest of the menu, I decided to try something I was less likely to find at another Italian restaurant, than my typically gnocchi overdose. The Black Fettuccine was incredible. The pasta had a hint of seafood due to the squid ink, while the broth was enhanced by the lobster base and rock shrimp topping. There was also grilled corn and onions throughout the dish that added a bit of spice to the pasta. The overall dish was savory, but very light, making it a perfect entree.

Finally, we split an order of tiramisu, which was also quite tasty, but not overwhelmingly sweet, which made it a good ending to a lovely dinner out.

Enjoy Restaurant Week DC!

-gf

Breakfast Street Food at its Best: Baozi, Scallion Cakes + Egg Crepes

2011-08-11T10:37:00.001-05:00

Scallion Pancake

Hello Again Nomsters,

I've returned with more scrumptious descriptions of my tasting adventures in Beijing, China. I hope you guys weren't too grossed out by the bug eating experience I described in my last post. As promised, we’re moving on to bigger and better snacking in this update from The Georgetown Foodie’s Nomming Across Asia series. If you hadn’t guessed from the frequent reporting on traditional Chinese snacks, China has an extensive list variety of options when it comes to exploring the street food scene. While most doctors often cringe at the idea of sampling some of the slightly sketchy local eateries in China, you only live once. So take a couple of educated risks during your time abroad and try something new. Just be sure that your Hep shot is up to date, and then feel free let your taste buds explore the nuances of a fantastic foodie culture. If you’re headed to China in the near future here are a few of my favorite options for beginners to the Beijing street food scene.

China’s capital boasts a wide array of street fare, but some of the best is found at breakfast time. Whether you are strolling down bustling car-filled streets or small alleyways lined with hanging red lanterns and freshly washed clothing, you’re sure to find some good tasting options. From little smoking carts to tiny walk-up window storefronts, businessmen, city locals, and foodies often find themselves indulging in the deliciousness of a street-side breakfast of egg crepes, scallion pancakes, and baozi. With each item holding its own unique flavor, any of these breakfast “pastries” will keep you full and having you say "hai you yige!" (Meaning "one more!" in Chinese). Any of these three items will serve as a good introduction to the Chinese ability to make tasty food fast and portable.

Egg Crepes

First, egg crepes are pretty basic in concept, but incredibly tasty. Made on a large griddle, a crepe-like batter is poured out, topped with scrambled egg, chopped onion, and slathered with duck sauce, if requested. After the crepe is cooked, it is folded, cut into triangles, and placed into a plastic bag for an on-the-run breakfast or snack. These crepes have a doughy consistency with a slightly salty/eggy taste and are the Chinese equivalent to an omelet, but better because you can eat these with your hands!

If you're not quite interested in an egg crepe, maybe a scallion pancake is a bit more your style. Packed with veggies and sometimes egg, these pancakes are warm pockets of delectableness! Scallion pancakes are similar to McDonald’s classic egg mcmuffin, with a bready outside and porous inside to soak in the juices from its stuffing. Also, ff you ask politely, the shopkeeper may even be willing to stuff your pancake with some meat.

Finally, baozi—now, I really cannot say enough good things about these amazing bundles of deliciousness. I will probably talk them up too much, but honestly, if you go to the right place, they are incredibly tasty. Baozi are steamed buns, sort of like dumplings, stuffed with a variety of fillings. When abroad in China, you will find anything from vegetables and meat, to lotus paste or custard in a baozi. The more you eat baozi, the better you’ll understand that the sky literally is the limit of what could be inside these breakfast buns. There's one type of baozi I particularly love. I originally found it at a supermarket in Shanghai last summer. The specific bao is called “niu rou sheng jian bao,” which roughly translates to “Beef Pan-Fried Bun.” It's almost like a hamburger, but with thinner dough encasing juicy meat and vegetables. Sheng jian bao are known for being placed in a shallow wok and fried until the dough soaks up the juices and the bottoms are very crispy. Lastly, if you're ever in Shanghai, the trip is not quite a success without sampling "xiao long bao," which translates to “little dragon bun.” This variety of baozi are special due to their thin wrapper and soup filled insides xiao long bao are particularly famous in southern China, especially Shanghai.

Qing Feng Baozi

On this particular trip to Beijing, a group of us ended up at Qing Feng Baozi, a small local restaurant. The baozi were pretty amazing, definitely flavorful and juicy.

You can't really go wrong with any of these Chinese breakfast options, so try one or try all three! If this post isn't enough to convince you to nosh on an item from a Chinese breakfast cart, then maybe the fact that most of the aforementioned items will cost you $.5-$.50 cents USD will encourage you to explore your options.

As always, let us know of your own foodie adventures.

Until next time,

The Georgetown Foodie

Bug Eating: Foodie Travels in Beijing, China

2011-08-09T22:14:00.004-05:00

Hello Foodie Followers,

Cicadas on a Stick...

Sorry for our absence in the blogging world for the past couple of weeks. I've been traveling (and eating) my way across Beijing for the past two weeks, and as most of you know, China's blocked a fair amount of blogging sites. On the upside, they haven't banned the art of photograph (or eating), therefore I have a lovely assortment of photos for you all.

I spent the past two weeks with Georgetown students (GIRC) and other students hailing from a number of universities teaching kids about Model UN and working for a Model UN expo called WeMUN. Hands down probably one of the best experiences of my life that just so happened to allow me to collect some good street food info too! Therefore, I'll be using the next couple of posts to elaborate on the deliciousness of Chinese food (the real stuff, we're not talking about Panda Express). Up first, Bugs!

Cocoons, Cicadas, & Scorpions, oh my!

So, it's pretty common to be walking down a Beijing street and see either vendors selling snack food or people walking about the streets with items on sticks or in plastic bags. Both methods of packaging work well for those traveling on foot. However, generally speaking if you're walking around with something a stick, chances are you're a bit more of a risk taker in terms of trying the local fare because meat/bugs are usually what come of a stick. Whilst casually strolling down a neighborhood walking area of Beijing, our small group of Georgetown IRC reps decided to try out some of the more risky of the "on a stick" variety, which is how the four of us ending up nomming on cicadas. Now, bug eating in China isn't some ancient delicacy by any means, I would say 50% is a tourist attraction, 25% is because the Chinese actually enjoy eating bugs, and 25% is for the protein. We had three options, something that looked like giant maggots (which in fact turned out to be cocoons, thank goodness we avoided eating a butterfly), cicadas, and scorpions....

Each item was nicely placed on a stick and lined up in rows. Obviously the cocoon was a no-go due to the probability of it going "pop" in our mouths, the scorpions were also quickly set aside as an option since only three came on a stick when we had four willing to sample the bugs, that left us with the cicadas (shell intact). So for all of $2.50 USD, we were handed a freshly fried and salted stick of cicadas and left to our own snacking. Needless to say, we all survived the bug eating, but some of us took it better than others, haha.

Long story short, the cicadas were incredibly crunchy and salty, so it could have passed for some other type of food on a stick. However, since we were well aware of what we were nomming on, the tastiness index dropped. I could sort of taste the sharpness of the outer shell, which was not appetizing, but at least is was better than a butterfly...

Dane (G'town IRC) mentally preparing for the crunch

Would we do it again... yes! Why? cause it's a good story to tell, which half the fun of cooking, baking, eating, and the culinary tradition is about sharing food experiences and stories to build a sense of community.

So try something new (and if you're not up for deep fried bugs, maybe start with seafood?)

-Georgetown Foodie

Harry Potter Sweets: "Cauldron Cakes"

2011-07-14T09:00:00.001-05:00

Hello Nomsters,
With the release of the final Harry Potter movie less than 48 hours away, I thought this would be a good time to cook up some Harry Potter favorites as a tribute to the epic adventure we've experienced by following "The Boy Who Lived" for the past fourteen years. From the books we read throughout our childhood, to the movies we anticipated during our teen years, it would be neglectful to not take note of the influence that JK Rowling's universe has played in our generation. I'm sure most of us are thinking "how can it actually be the last movie?!" Now, while I know not everyone may be a fan of the series, I can say that this blog and those closely connected to Nightly Noms are in the least Potter fans, if not complete and utter "Potheads."

With billboards scattered around cities with the slogan of "It All Ends," we can't quite help but feel that a huge part of our own childhoods are ending. Just think, for those of us who just turned twenty, it won't be until we're around thirty that we can say that we haven't spent more than half of our life following a certain boy wizard and his friends' adventures. So, in honor of my personal obsession with the adventures of Mr. Potter, and due to the fact that I'm going to see the midnight premiere with friends, I've decide to tweak, bake, and invent some of my own Harry Potter sweet recipes.

I thought that cooking up some Cauldron Cakes would be a fun experiment and spent some time debating about the best way of executing a recipe. Should we make a lava cake? Chocolate vs. Cinnamon? Cauldron shaped vs. the traditional baking pan? In the end we decided to go with a recipe of chocolate cinnamon cupcake with a caramel cream cheese filling (to mimic a bubbling over effect.") We hope you enjoy these Potter-inspired recipes and look out for an upcoming post for Butterbeer Ice Cream Floats

"Cauldron Cakes"
Cakes
Ingredients

-1 1/4 Flour (sifted)
-1/2 cup Cocoa Powder (sifted)
-2 to 3 tsp Cinnamon (sifted)
-1 1/4 cup Sugar
-1 cup Milk (room temp, can be 2% or whole, if you only have skim, you can use that and add a bit of cream)
-1/2 tsp Baking Soda
-1/4 tsp Salt (sifted)
-Vanilla
-2 Eggs (room temp)
Along with the Cauldron Cakes, Exploding Bon Bons sounded like a good challenge so we've included a recipe for our version of those also.

Method

1. Preheat the oven to 350 degrees. Line a standard cupcake pan with baking cups (or spray with pam, or use saran wrap and rub butter to avoid sticking).

2. Sift together the flour, baking soda and salt into a bowl/measuring cup.

3. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.. Add the eggs one at a time, mixing slowly after each addition.

4. Combine the vanilla extract and milk in a large liquid measuring cup.

5. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

6.Add the sifted cocoa powder and cinnamon, beating (on low speed) just until incorporated.

7. Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are about 1/3 to 1/2 full. Then, using a spoon, place a dollop of your filling into the center (don't push down!) Bake for 15 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center/side of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If you use a mini bundt pan and can't get them out without smooshing them, then place a piece of saran wrap over a cookie tray, place it on top of the bundt pan, and flip it. Then, lightly tap the tin in an attempt to get them loose.

Filling/Icing
Ingredients
-1 8oz package Cream Cheese
-1/4 to 1/2 stick Butter
-1 tsp Vanilla
-1/4 package of Instant Vanilla pudding mix OR 1/2-1 cup of Confectioners (Powdered) sugar
-4 to 7 Tbsp Maple Syrup (sweeten to taste, but in small increments to monitor filling consistency)

Method
1. place your softened cream cheese and butter in a bowl, use a hand or stand mixer to incorporate them into each other. Add roughly a tsp of Vanilla, mix,
2. Add either your pudding mix or the confectioners sugar and mix well,
3. Add in maple syrup and mix until creamy
4. See Cake recipe above for filling prodecure

Now, I have to admit that I was a bit worried about how these would come out; but, in the end they came out better than I could have imagined. In the end, you could actually keep them upright or flip them right side up (since I used a decorative bundt pan). Originally I had planned to use a cupcake pan with baking cups, but after rummaging around my kitchen I found the perfect pan, so I decided to use that rather.

Depending on how much filling you place in the baking cup/batter, you get a larger "hole" in the center, giving them their Cauldron-like appearance! I personally made up the recipe for my filling, but I'd probably play with it a little more to perfect the taste, or I would use cream cheese frosting. As you can see from the pictures, I used some of the left over icing to give the cakes a "bubbling" effect. That just requires the use of a steady hand, or a self-made piping bag. My friends and I will be munching on these tonight as we anxiously wait to head to the theater, so hopefully I'll be able to post more feedback in my next post :)

Finally, before Potter fans around the world dress up, line up, and excitedly chatter about all of the insanely wicked memories they have that relate to world of Harry Potter, we raise our Cauldron Cakes in honor of some of the best adventure stories of our time and hope for many more!

nox,

The Georgetown Foodie

We always love comments, please take the time to leave one below :)

Nightly Noms Recipe: Blueberry Stuffed Graham Cracker Cupcakes w/ Cream Cheese Frosting

2011-07-12T11:01:00.000-05:00

Hey Nomsters,

I'm back for more. I know, two posts in one week? It's a bit of a shocker, but with so many blogs out there I have to give you a a good reason to stay up to date with The Georgetown Foodie. I'm sure you're sick of hearing about cupcakes, but there's a recipe at the end of this post, so it's worth your time!

In the past couple of years the "Cupcake Craze" has taken over bakeries around the country. For DC dwellers, we can barely take a bite out of a baked good without being asked if we've tried a Georgetown Cupcake. For Georgetowners, we like G'twon Cupcakes well enough, but whispers of our devotion to Baked & Wired's Vanilla Chai don't go unnoticed. And then there's the new addition of Sprinkles, which has exponentially increased the amount of lines we must avoid on our cobblestone paths. Same goes for Chicago natives, from Molly's Cupcakes, to the boutique-inspired cupcakes at more, cities are experiencing an influx of cupcake consumers. But how long will the cupcake craze last? Big name publications like WSJ and The Post have been predicting a cupcake cataclysm for the past few months, but with no avail. Our take on the situation? It won't be cupcakes that go out of style (not with the millions of kids that love the individually sized cups of cake and icing) it'll be the fact that cupcake consumers just don't want to shell out $3+ dollars for something we can make ourselves, if we really want to, especially if we're already spending $3 dollars for our latte fix. For those of you who opt for the cupcake fix, keep buying, it's not a sin to enjoy a pricey treat every once in a while; but, if you're looking to take cupcakes to a party or make them for your own, at least consider the value in baking up some of your own tasty treats!

Here's a recipe straight out of the Nightly Noms' test kitchen for some delicious Blueberry Stuffed Graham Cracker Cupcakes w/ Cream Cheese Frosting. Of course you don't have to stuff them, but it adds a nice touch!

Blueberry Stuffed Graham Cracker Cupcakes

w/ Cream Cheese Frosting

Cupcakes

Ingredients
-1 1/4 cup All Purpose Flour (sifted)
-1 1/4 cup Sugar
-2 Eggs (room temperature if possible)
-8 Tbsp Butter (1 stick, room temperature)
-1/2 tsp Baking Soda (sifted)
-1/4 tsp salt (sifted)
-1/2 cup Graham Cracker Crumbles (sifted, like the Keebler ones used for pie cfrusts)
-1 1/4 tsp Vanilla
-1 cup Milk

Method
1. Preheat the oven to 350 degrees. Line a standard cupcake pan with baking cups (or spray with pam, or use saran wrap and rub butter to avoid sticking).

2. Sift together the flour, baking soda and salt into a bowl.

3. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.. Add the eggs one at a time, mixing slowly after each addition.

4. Combine the vanilla extract and milk in a large liquid measuring cup.

5. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

6.Add the graham cracker crumbs, beating (on low speed) just until incorporated.

7. Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

Frosting

Ingredients
-4Tbsp Butter (1/2 stick, you can use a full stick if you want a more whipped texture)
-8 oz Cream Cheese (your standard package at the store)
-1 box of Confectioners Sugar (approx 16oz or ~3.75 cups)

Method
1. If you have a mixer or hand mixer, place butter and cream cheese into a bowl and mix on low to medium until incorporated with each other. Add vanilla and mix,

2. Add confectioners sugar (powdered sugar) about a cup at a time and mix into butter/cream cheese mix until the entire box has been mixed in well. Consistency should be light, but not too whipped.
(if you don't have a hand mixer, no worries, that just means a bit more mixing. Make sure you let the butter/cream cheese soften and then used a fork to mix them together. Add vanilla and then start adding confectioners sugar until well incorporated.)

3. Frost the cupcakes, if you want the look that's in the pictures, you can either use a piping bag, OR you can take a large ziploc bag, fill it with the frosting, and cut a hole in one corner.

*if you want your frosting to be a bit firmer as to give the cupcakes a similar appearance as the ones displayed, I would suggest loading your piping bags and them placing them into the fridge for about 20-30mins.

Let us know what you think and be sure to leave a comment :)

Enjoy and keep up the cooking,
-GF

Simply 7: Summer Pasta Salads, the best way to avoid eating ramen every night

2011-07-11T11:29:00.001-05:00

Hey Nomsters!

If there's one thing you take away from this post, it's this: Pasta+Water+Whatever you want=some really tasty summer lunches and dinners.

With so many students staying away from home this summer, the Georgetown Foodie is going to reel out some new posts called "Simply 7." Our goal is to give college students basic recipes that require 7 ingredients or less (excluding some basics like salt and pepper or olive oil)!

All of you in a high heat/humidity climate for the summer know the sluggish feeling of not wanting to do anything but sit on a stoop sipping iced tea or go out for happy hour. And for those of you staying in DC for internships, jobs, and the usual debauchery, I bet you're not enjoying the combination of heat, the need to cook (so you don't go broke), and the fleeting feeling of nausea when you think "I don't have anything edible in my kitchen for lunch except oatmeal?" I mean, college students are definitely equipped to handle the pressures of 4am study sessions, 10pm meetings, and the random late night draw of solo cups and flashing lights; but when it comes to cooking, we can be sort of clueless. So here we are at The Georgetown Foodie/Nightly Noms trying to satisfy your late night munchies and give you a mini education in the world of culinary creativity!

Ask almost any college kid what the go to meal is when you 1. don't have time, 2. need something fast, and 3. just don't give a flying... uh fish? The response: Pasta. I mean any kid with common sense can boil water (if you can't, click here immediately)

For all of you out there that go to the same Kraft Mac'n'Cheese, Ramen noodles, and Barilla Whole Wheat Penne.... PAUSE for a minute. You can still pick up that box of inexpensive, tasty pasta, but we're going to give you some alternatives to that package of "cheese" you find with your Scooby Doo shaped mac. Pasta salads are a quick fix for hunger and a fast and easy way to make a lot of food that'll last you a a few good meals. The basic equation for pasta salad is simple. There's so much room for creativity, you'll never risk boredom with a week straight of mac'n'cheese. So here's one recipe and pictures* that use 7 ingredients for a string of meals that'll last you through a summer as a solo cook! Click the links for some of the specific ingredients, many that can be used for both this pasta salad and pizzas.

Basic Pasta Salad Equation: Pasta+Protein (meat/cheese)+Veggies+Seasoning

Mediterranean Summer Pasta Salad

7 Ingredients (measurements are approximations, so use as much or as little as you want!)

-Pasta, anything from Tortellini to Penne (cooked, just follow the instructions on the box for al dente and add a dash of salt)
-Sun Dried or Cherry Tomatoes (chopped, use a bit of oil from sun dried tomatoes instead of regular)
-Feta Cheese (small cubes, approx 1/2 cup), or any cheese you have on hand
-Canned Chicken

Some Feta!

-Kalamata Olives (chopped)
-Red Bell Pepper (diced)
-Cucumber (diced)
-Seasonings (olive oil, salt, pepper, etc)

Method
1. Place cooked pasta in large container, add a bit of olive oil to prevent sticking and dryness
2. Chop up or cube your other ingredients
3. Add a protein
4. Mix in seasonings
5. Taste/edit to perfection

Some other fun additions:
-Celery
-Carrots
-Chopped Walnuts or Sliced Almonds (Trader Joe's)
-Dried Cranberries
-Lemon/Lime Zest
-Cayenne pepper
-Curry Powder

One of the best things about pasta salads is that they're versatile and can be tweaked as you go. If you aren't in love with the taste starting off, try adding a little something else, like a squeeze of lemon, or a tablespoon of salad dressing to get to the desired flavor! Most pasta salads can be stored up to a week depending on the ingredients, so you'll have some go to meals for a while. Also, you can always opt to heat up your pasta in the microwave for a different taste, or bake it with some cheese on top!

*note-pictures shown depict a pasta salad with more than 7 ingredients, but I've listed the basic 7 in the recipe.

Happy Nomming,

-Georgetown Foodie

A Taste of Greece on a Slice of Italy-Greek Inspired Pizza

2011-06-27T11:03:00.000-05:00

Hello Nomsters,

Long time no see, summer's been a bit busy for us over here, especially since we're working out Nightly Noms plans for the fall/spring at Georgetown. Regardless of being busy, one must always take a moment to refuel, and this homemade Greek-inspired pizza is a perfect way to boost your mood. The original recipe came from Giada's Food Network Show; however, the version here has a few modifications along with the fact that I decided to make the pizza dough from scratch (which you can choose not to do of course!).

The pizza itself was pretty easy to make, the only difficult spots that could arise would be due to working out the timing so that all of the ingredients are ready to hit the oven at the same time! The flavors from this pizza are incredible tasty and aromatic, the combination of the spinach, feta, and kalamata olives (my own addition) all add to the Grecian flare; the addition of mint and garlic takes this pizza's flavor overboard. Also, if you opt to make the homemade crust, be assured that it is well worth the time. With a crispy outside and fluffy inside, this dough recipe truly enhances the overall taste of the pizza, but of course store-bought dough is a bit easier if you're in a time pinch!

Crust:
Ingredients
-1 packet of dry active yeast
-1 cup warm/hot water
-2 Tbsp olive oil
-1 tsp sugar
-1 tsp salt
-2 1/2 cups flour(+1/4 for kneading)

Method
1. Empty pack of yeast into a bowl, add warm water and stir until yeast has dissolved,

2. Add the sugar and salt, mix well,

3. Pour about half of the flour into the liquid mix, using a spoon to incorperate, add the oilive oil and
continue to mix,

4. Add the rest of the flour, and mix/begin to knead,

5. Use about 1/4 extra flour spread out on counter to knead dough, knead dough approx 5-8 minutes,
until springy,

6. Place dough back in bowl and cover lightly with a dish towel or clingwrap and let sit for 20-30 minutes.

Topping:

Ingredients
-3 tablespoons olive oil
-3-4 scallions (pale green/white parts only, thinly sliced)
-Salt & ground black pepper
-3 cloves garlic (minced or chopped)
-1 bag or 12oz spinach leaves
-1 (4-ounce) chunk feta cheese (crumbled)
-1/2 cup chopped fresh mint (optional)
-8-12 Kalamata olives (thinly sliced or chopped, optional)

Method

For the crust, preheat the oven to 475 degrees F. Then, coat a baking tray or pizza stone with olive oil, roll the dough to desired thickness (you can use a bit of flour or olive oil on your hands to prevent the dough from sticking) and place on the tray/stone. Finally, using a fork, prick small holes into the dough as to prevent bubbles. Set aside.

For the topping,
1. In a large frying pan or skillet, heat the 3 Tbsp of oil over medium-high heat.

2. Add the scallions and season with salt and pepper. Cook, frequently stirring until tender (approx 5 minutes).

3. Add the garlic and cook for about 30 seconds.

4. In batches, add the spinach and cook until wilted (approx 5 minutes), then add the olives and mint.

5. Remove the pan from heat and distribute mixture over the dough, crumble the feta cheese on top and add salt/pepper to taste. Finally, drizzle a bit of olive oil over pizza.

Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and enjoy!

Summer Recipe: Splash into Summer with some Refreshing Coleslaw

2011-06-04T12:13:00.000-05:00

Hey Nomsters,

I hope everyone is enjoying the summer weather! With the unpredictable weather that's been plaguing Chicago, we were a bit unsure of what to expect on Memorial Day. Luckily we were graced with a ferociously hot 90 degrees, meaning that bbq, 'slaw, and some sort of refreshing drink were a must. I've outlined a really simple coleslaw recipe, that's not only perfect for the summer due to its refreshing taste, but also a great alternative to the mayonnaise-laden traditional version. You'll be reaching for the bowl to eat more of this fresh mixture of cabbage salad and Asian flavor inspired dressing, and why not, it's healthy, refreshing, and definitely the perfect side to any entree.

Summer 'Slaw

Ingredients
-1 head of green cabbage
-3-4 Tbsp of Tamari (soy sauce) or to taste
-1 Tbsp of sesame oil
-1 Tbsp of sesame seeds (optional)
-Salt & pepper to taste (around a dash of each)
-1/2 cup dried cranberries
-1/2 cup sliced almonds

Method
1. Chop the head of cabbage in half and then finely chop head of cabbage into bite-sized/coleslaw like pieces

2. Add your Tamari (soy sauce), sesame oil, sesame seeds, salt, and pepper,

3. Add sliced almonds and dried cranberries

4. Mix well and add more seasoning to satisfy your tastebuds

You can mix the dressing ahead of time in a separate bowl, or you can mix it directly in with the cabbage. If you choose the latter option, I would suggest setting aside some of the plain cabbage in case you feel the dressing is too strong and you want to mix in more cabbage.

Enjoy and let us know how it goes!

xo,

Georgetown Foodie

Pierogi Pilgrimage: East Village's Veselka (as seen on Gossip Girl)

2011-05-23T20:39:00.005-05:00

Hello Fellow Foodies,

Veselka Assorted Pierogi

We hope the start of summer is finding everyone in good health. If you've been keeping up with the Nightly Noms' Twitter, you would know that I spent a weekend in New York mid-May. Of course I had to do some foodie exploring between my meetings, which resulted in multiple walks throughout the various neighborhoods of Manhattan, my longest being from Grand Central to SoHo (a grand total of 5 hours of exploration when factoring the tasting breaks). My first New York post is a restaurant review for a Ukrainian restaurant in the East Village!

Veselka, a quirky restaurant made more famous by Gossip Girl, definitely delivered on their dining experience. Originally I had planned to make the pilgrimage to "pierogi paradise" by myself, but after finding some fellow friends that were in search of good shopping and food, I offered for them to make the long walk downtown with a detour at Veselka before going to SoHo. With two people who had little knowledge of pierogi and Eastern Euro food, I was taking two more sets of tastebuds into my hands and hoped that Veselka was as good as Dan and Vanessa boast on Gossip Girl.

Located on the corner of 2nd Ave. and 9th St., the medium-sized restaurant was clearly popular. With people packed in Veselka's outdoor area, we opted for a small window table inside to sample the pierogi. Veselka, described as "Ukranian Soul Food in the Heart of East Village, offers an array of Ukrainian noms, such as Borcht (a chilled beet soup), Veal Goulash (a veal stew served with mashed potatoes), Ukrainian Kielbasa (a type of sausage), and a wide variety of sandwiches. Along side the traditional Ukrainian fare, Veselka serves up a very tasty looking breakfast menu featuring Raspberry Pancakes, Challah French Toast, and Potato Pancakes served with sour cream and apple sauce. Download the complete menu on their website here!

Blueberry Seasonal Pierogi

The main focus of our visit was to sample Veselka's pierogi, which are dumplings stuffed with different ingredients. Veselka offers "Big Plate" and "Small Plate" options and allows the patron to individually select each pierogi, which really allows for you to taste each type if desired. We ordered a large plate with Meat, Goat Cheese & Arugula, Sweet Potato, Spinach & Cheese, and Sauerkraut & Mushroom (pan-fried); we also ordered a small plate of the seasonal pierogi, which were Blueberry (boiled). Both the savory and sweet dumplings highlighted the traditional flavors used, and the small sides of apple sauce, sour cream, and caramelized onions definitely added to the flavor. I would definitely recommend the Sauerkraut & Mushroom pierogi if you're a vegetarian, and the meat if you are not. Although I enjoyed the pan-friend texture, compared to that of what I had as a child, Veselka's pierogi were a bit to fried for my taste. In addition, the blueberry were very delicious; however, they could have used a few more berries. When eating the sweet pierogi, use any of the condiments desired, but I would definitely recommend a combination of sour cream and sprinkled sugar. Other than my prior comments, and a bias for my childhood nanny's homemade pierogi, Veselka's pierogi were pretty tasty and are a good option for dining, especially if you're a college student looking for some tasty late-night noms without having the time to explore some smaller neighborhood restaurants.

Next time I'm in New York it's definitely going to be tough to decide between going for breakfast or dinner. All in all I guess Dan and Vanessa were right to spend evenings watching movies and ordering in from Veselka, besides having a Eastern Euro deli next door or a family friend that makes homemade pierogi, you can't get much better than Veselka if you're looking for a gateway into Eastern European tastes.

In addition to a sit down dining experience, Veselka offers a wide variety of pastries and to go orders.

Veselka
144 2nd Avenue & 9th Street, New York, NY 10003
Facebook
Ukrainian, Breakfast, Lunch, Dinner, Late-night
$5-$18

xo,
-georgetown foodie
As always, comments are appreciated!
And don't forget to "like" us on facebook!

Simple Recipes and Common Sense: Salmon Cakes w/ Curried Ranch Dipping Sauce

2011-04-28T16:07:00.000-05:00

Hello Nomsters,

With the arrival of spring, the warm weather has obviously increased our desire to go outside, socialize, and avoid Leo’s to indulge in eating out… but really? How many brunches, lunches, dinners, and midnight snacks can you justify until you’re “broke phi broke?” So, if you’re looking for a way to avoid Leo’s, spending money on one one more meal out, or just feel like cooking yourself and friends a delicious meal, try out these salmon cakes! They’re easy enough to make in a dorm or apartment kitchen and pack a healthy punch of Omega-3s too.

This recipe is pretty basic, but incredibly tasty. Similar to crab cakes, salmon cakes are a combination of fresh or canned salmon, breadcrumbs, herbs & veggies, an egg or two (as adhesive), and some sort of substance to make sure the ingredients can be formed into a patty (for example mayonnaise is a common item). You can be as basic or creative with these little patties as you want! If you’re thinking, “I probably don’t have most of these ingredients, nor do I want to spend the money on a jar of “x” that I’ll only use once,” never fear, most of what you need can be found right under your nose. So take a risk and take this recipe for a spin. I promise you won’t burn down your kitchen!

Ingredients (and where to find them)

-2 6oz cans of Salmon, I personally like wild Alaskan, but any salmon will do. (can be found at Safeway, CVS, maybe even Vittles)

-1 ¼ cup breadcrumbs (Safeway, Vittles, CVS)

-1 egg (whisked before its added to mix)

-1/3 cup finely chopped celery (optional, but can be found at Leo’s in the salad bar section) or scallions (which can be bought at Safeway)

-3 Tbsp mayonnaise (and more as needed to moisten mix. Can be found at Grab’n’Go, approx 6 packets)

-2 tsp mustard (more as desired for flavor, at Grab’n’Go, approx 2-3 packets)

-Pinches of salt/pepper (can be found in Leo’s/Grab’n’Go also)

Sauce

-2 packets of Fat Free Ranch (from Grab’n’Go, or 4-5 Tbsp worth from your own supply)

Additional ingredients (option)

-a pinch of curry powder, cayenne pepper, ground pepper, and a ½ tsp caper juice or a squeeze of lime/lemon.

Method-

Beat egg in a bowl until yolk breaks and mixes with white, add cans of salmon and mix until incorporated.
Add breadcrumbs, mayo, mustard, celery/scallions, and seasonings, mix until well incorporated. You should have a moist consistency that allows for you to form the mixture into patties, so add more mayo if dry or more breadcrumbs if too moist.
Form ¼ cup sized amounts of cake mixture into about 3/4inch-1inch patties. The patties should be about 3-4inches in diameter.
Grease a frying pan with butter, olive oil, or a mixture of both and turn on the stove to medium heat to warm the pan (about 3-4minutes). If you want to test the pan’s heat, take a drop of water on your finger tips and let it drop onto the hot pan, if it sizzles, you should be good to go!
Place salmon cakes into frying pan; cook for about 5-7minutes on each side, or until crispy/well browned.
Once you finish cooking, place salmon cakes on paper towels to catch access oil, serve with plain ranch sauce, curried sauce, or a sauce of your choice (plain mustard tastes pretty good too!).

A Mini Trip: Milwaukee, WI for Lobster Rolls at St. Paul's Fish Company

2011-03-12T10:43:00.006-06:00

Hello Nomsters,

Lobster Roll!

Obviously, I've been a bit absent in blogging, but after a somewhat relaxing spring break, I'm back and blogging from Milwaukee, Wisconsin. Similar to any major city, as a Chicago native it is a rare occasion that I leave city limits for cuisine unless I'm looking for a specialty or just need a change of scenery. Of course while home I frequented my usual gastronomic delights, such as Penny's Noodle (Thai), The Athenian Room (Greek), Dave's Italian Kitchen (it's in the name), and even had the chance to try Fin (Sushi/Asian) with my friend Natalia. However, since we opted out of travel for spring break this year, my parents and I decided a nice short road trip up to Milwaukee was in order.

For those of you who know Chicago, you also know that most of the area around this major city is either suburbs, ski territory, or the Dells for water parks and small lake houses in the summer. Although Milwaukee is known as a biker's destination and a city of" brews and brats," this Wisconsin city is beginning to become a gem of a destination for city dwellers looking for a break. Now, of course this is a food blog, but just as a quick quip, if you ever decide to visit, be sure to stay at the Iron Horse Hotel! As an old factory that was converted into a classy, rustic hotel, this establishment gives visitors a warm welcome, comfortable and stylish rooms, and service to match. With a basin of granny smith apples in the lobby and complimentary unique cocktails for guests, the nuances of the Iron Horse provide guests with the ultimate relaxing experience. Additionally, past 5pm, the hotel lobby and bar turn into one of the liveliest places to be in Milwaukee, with a full bar, restaurant, and lounge area right on premises! But enough about the accommodations, if you're making a trip to Milwaukee, you must, must, must, have lunch or dinner at a place that offers seafood as good as the east coast and a lobster roll that could challenge those native to Maine!

When first entering St. Paul's Fish Company, it doesn't look like much. Simple checkered table clothes, a large fish counter for take out orders and for purchasing by "the lb," and an oyster bar. But as you sit down and peruse the extensive seafood options, you'll realize that there's probably no other place west of Virginia that will offer a lobster roll or full lobster dinner for $12.95.

Seafood Counter

For our dining experience this weekend, we ordered a basket of fried clams to share, and one Cook's Cocktail oyster and a lobster roll each. The clams came out fresh and crispy! Served with sides of cocktail sauce and remoulade sauce (a French sauce typically found in New Orleans on fried seafood sandwiches [Po'Boys]), these clams were breaded just enough to not overwhelm the succulent quality of the seafood. Our oysters were also quite delicious, and were accompanied by sides of cocktail sauce and horseradish, extremely fresh too. Finally, for the lobster roll. For those of you East Coast readers, I'm sure you're thinking "the only place to get a real lobster roll is Maine" (or McDonalds, depending on who you're asking...). But, I assure you, St. Paul's lobster rolls in on par with anything out east. The bun, which is buttered and lightly grilled, was chalk full of fresh lobster mixed with a light and creamy sauce and pieces of celery. At first bite, this roll will live up to your expectations and more by offering your taste buds a merging of the flavors from both the buttery bun and fluffy texture of the lobster. you just cannot go wrong with a lobster roll, especially when you don't have to drive to the east coast to find a good one.

http://commons.wikimedia.org/wiki/File:Oysters_2008_PD_04.JPG

Besides lobster, they offer an array of seafood options, including Po'Boy sandwiches, a full oyster bar, fish'n'chips, and crabcakes, so you really can't go wrong if you enjoy seafood. Along with the reasonably priced lobster entrees, St. Paul's offers daily specials ranging from steamed mussels in white wine to fish tacos. So indulge and enjoy :)

-Your Fellow Foodie

Nightly Noms Update: Menu, Relay, Catering!

2011-02-01T19:36:00.001-06:00

Hello Nomsters!

I hope everyone enjoyed January, we definitely got our fair share of winter weather alerts. Anyway, just wanted to update everyone on Nightly Noms! We've been testing out new items in the kitchen, which has resulted in us offering Banana Blondies and S'mores cookies as February 2nd delivery options. The Banana Blondies are probably the better choice for those seeking a sweet treat that doesn't involve chocolate, moist and gooey, these blondies have the delicious flavor of bananas in bar form. Similarly, the S'more cookies pack a punch for those looking for the campfire combo without the mess. Each cookie is filled with chocolate chips, marshmallows, and graham cracker pieces for a delicious treat.

Remember, Nightly Noms not only bakes for the weekly delivery service, but we also offer "catering." So, if you're looking to have a Valentine's day soiree, but don't want to bake, just email us and we'll take on the challenge! Or, if you want a dozen cookies, muffins, or S'mores bars for a birthday party or just to nibble on, email us and we can do side orders that can be picked up/dropped off on whatever day you want them! The possibilities are endless (and tasty).

Finally, we'd love if you'd join the Georgetown Foodie+Nightly Noms Relay for Life team! It's a great opportunity to get involved with Nightly Noms and our fundraisers and events are sure to be tasty! So sign up here, and we'll be sure to invite you to our first event, which will be a "Noms with Nightly Noms" event to show our appreciation to our new team members!

Anywho, look out for some restaurant reviews in the near future, and keep an eye on the twitter and facebook for east "put togethers" as meals/snacks!

-gtown foodie

Restaurant Week Feature: Decadent Brunch @ Co Co. Sala

2011-01-23T21:01:00.001-06:00

Hello Nomsters,

As most of you know, this past week was DC's Restaurant Week, which means tantalizingly tasty 3- course meals for lunch ($20.11) and dinner ($35.11) at many of DC's finest restaurants. Of course living on a typical college budget, you don't normally want to spend more than needed on a meal, but a little self indulgence never hurt anyone and my roommates and I decide to partake by making a reservation at Co Co. Sala, a chocolate bar and restaurant on F. street and 10th (near the Verizon Center). Co Co. Sala was one of the few restaurants that was offering a brunch restaurant week special, and after perusing the menu and seeing items like "French Toast S'mores" and "Crispy Creole Crabcake" as options, it was hard to not run to the cutesy chocolate lounge.

Arriving at Co Co. Sala for our 11:30 reservation, we were seated in the chocolate and pink accented colored lounge to be handed our menus for the Restaurant Week Special. Needless to say, we couldn't go wrong with our options. Each of us started with the Amuse Bouche of the Day, which was a small artichoke tart with tomato confit. The tart was perfectly warm and the crust had an excellent taste, just a little sweetness to offset the taste of the artichoke. Following our tarts, Sarah favored a more savory entree, so she ordered the Aztec Cheese Enchilada with an avocado, guava, and fennel salad with chocolate ganache and guava-lime vinaigrette. Both Gina and I opted for the ultimate indulgence and ordered the "French Toast S'mores" as our brunch entree. After having the well-presented plate placed in front of me and taking my first bite, all I could think was "yum." The french toast was cinnamon brioche stuffed with melted marshmallows and warm dark chocolate, a graham shortbread layered with mousse and warm bananas in caramel sauce accompanied the entree. The french toast literally melted in your mouth as the flavors of each component melded together. I would order this item again in a heartbeat, and as an a la carte option you can experience the deliciousness for about $12. By the last couple of bites, both Gina and I were struggling, but there was no way we would leave a piece on our plate. Completely satisfied by each of our meals, our sever cleared our plates as we took a breath and prepared ourselves for dessert....yes, I know what you're thinking, "who could even contemplate dessert after all of that?!"

Both Sarah and I ordered the Onyx, a vanilla creme brulee encased in dark chocolate mousse with salted caramel on top, basically chocolate overload. The mousse was perfectly smooth and the creme brulee did an excellent job of preventing us from going into a chocolate overdose. Gina ordered the Stolen Heart, which was a white chocolate strawberry mousse with chocolate crispy pearls; naturally, all of these desserts found their way into our already fulls selves. We barely ate the rest of the day.

Co Co. Sala is a great place for brunch or dessert, they also offer dinner too (don't worry, not everything has chocolate in it!). Although some of the items are a little pricey, the brunch was definitely worth the commute and price. The presentation on each dish was flawless, and the overall tastes definitely give Co Co. Sala an edge over other restaurant's desserts. While I would definitely order the French Toast S'mores again, the Breakfast Flatbread looked like a pretty great savory option also. I may pass on the mousse though and opt for the PB Cheesecake instead, but that may have just been because I was coming out of a food coma from the french toast. This restaurant is great for dessert and drinks out with the girls (they offer a variety of cocktails and hot cocoas) or for a date. Either way you'll swoon for the flavors Co Co. Sala offers. They also have a "Chocolate Boutique" in case you was a box of chocolates to take home!

Co Co. Sala

MENU
929 F STREET NW,
WASHINGTON, DC 20004
P 202.347.4265

Transport:
1. g'town ->union station circulator, get off at about K st. and 11th, walk to F and 10th
2. Any train to Metro Center, walk to F and 10th

It's all about the Dough! Pre-baking cookie process

2011-01-14T09:29:00.000-06:00

Hey Nomsters!

As promised, I'm back with my method (along with many other people's) of the cookie making process that leads up to the actual baking. When I was a kid, I always got excited for certain holidays because I knew Pillsbury would be selling their seasonal sugar cookies in supermarkets! If you don't know which cookies I'm referencing, they're the ones that come with little shapes artificially dyed on them, like Easter Bunny's, Heats, and Snowmen. Besides the cute little pictures on the cookies and the fact that I loved sneaking pieces of the raw cookie dough, the softness and chewiness of these little morsels were soooo good after they'd been baked. So, if you're partial to a softer, chubbier, cookies, this method of "prepping the dough" should be just what you're looking for when you bake your next batch of cookies.

I've always liked my cookies chewy and sort of plump, which never seemed to happen when I first started baking. The first couple of Snickerdoodle cookie batches always seemed to spread out too much on the cookie sheet, yielding a yummy, but somewhat flat treat. So, I started experimenting, I changed the amount of flour, added a bit more baking powder/soda, or tried to not mix them too much, and while these changes resulted in more favorable cookies, it wasn't until I started freezing or putting my dough in the fridge overnight that I really got the results I wanted! Moist, chewy, little cookies. If you're looking for cookies like I've describe, follow the instructions below and see if you like the results. I think the main pro from chilling he dough before baking the cookies is that the butter in the mixture hardens, which makes the cookies spread slowly on the sheet rather than melt down within 5 minutes.

Basics for a Chewy, "Chubby," Cookie
Disclaimer, if you don't want to "roll" your cookies before you place them in the freezer, you can always just freeze them and roll prior to baking.

-Make your dough (I've found that unless you're working with a finicky recipe, most cookie doughs respond well to chilling)

Post Fridge Roll, Pre Freezer

-Transfer you dough from the mixing bowl to a Tupperware container or another bowl that has been lined with saran wrap so that the edges hang over

-Use the saran wrap to cover the top of the dough and store in the fridge for a couple of hours

-Once dough is firm enough that it doesn't mush all over your hands, start rolling desired size balls of dough and place them in another container (you can layer your dough by rolling enough balls to fit into a container then layer wax paper on top and repeat,

-Place rolled dough in freezer for an hour to harden,

rolled and frozen layered atop each other

-Take rolled dough out, space out on cookie sheet and bake until golden on the edges!

While, I know this seems like a long process, it's worth it for the consistency of cookie. However, if you want a shorter method, just chilling the dough in the freezer or fridge for a few hours/overnight will give you a similar consistency!

after rolling and freezing

end result!

Good luck and Enjoy!
-Georgetown Foodie

Nightly Noms

New York Bites: Dos Caminos Brunch

New York Bites: Artichoke Pizza

New York Bites: Xi'an Famous Foods

As Published by the Georgetown Guide-Easy Bake Without the Oven

Easy Bake Without the Oven Culinary Quips By Elizabeth Sabol-Jones Published: Wednesday, March 21, 2012 Updated: Sunday, March 25, 2012 15:03 Original Link

Easy Bake Without the Oven

Culinary Quips

As Published by The Georgetown Guide-Let Them Eat Cake!

Let Them Eat Cake

Culinary Quips

As Published by The Georgetown Guide-Cocoa for College Cooking

Cocoa for College Cooking

Culinary Quips

Live from Shanghai!-Oysters, Spicy Soup, and Street Food

Important Note!!!-Delivery Returns in Spring 2012 (not Fall 2011)!

Freshmen15: Sweet Tooth Solutions pt. 1-Frozen Treats

Simply 7: Mushroom+Caramelized Onion Pizza

Freshmen15: Georgetown + DC's top spots for freshmen foodies

Restaurant Review: Tarry Lodge by Mario Batali

Breakfast Street Food at its Best: Baozi, Scallion Cakes + Egg Crepes

Bug Eating: Foodie Travels in Beijing, China

Harry Potter Sweets: "Cauldron Cakes"

Nightly Noms Recipe: Blueberry Stuffed Graham Cracker Cupcakes w/ Cream Cheese Frosting

Simply 7: Summer Pasta Salads, the best way to avoid eating ramen every night

A Taste of Greece on a Slice of Italy-Greek Inspired Pizza

Summer Recipe: Splash into Summer with some Refreshing Coleslaw

Pierogi Pilgrimage: East Village's Veselka (as seen on Gossip Girl)

Simple Recipes and Common Sense: Salmon Cakes w/ Curried Ranch Dipping Sauce

A Mini Trip: Milwaukee, WI for Lobster Rolls at St. Paul's Fish Company

Nightly Noms Update: Menu, Relay, Catering!

Restaurant Week Feature: Decadent Brunch @ Co Co. Sala

It's all about the Dough! Pre-baking cookie process

Easy Bake Without the Oven

Culinary Quips

By Elizabeth Sabol-Jones

Published: Wednesday, March 21, 2012

Updated: Sunday, March 25, 2012 15:03

Original Link