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Sunday, June 30, 2013
Cork me please
Avocados. Olive oil. Salt. This is what Cork taught me: You only need those three ingredients to be satisfied in life. Lindsay and I brunched at Cork a couple of weeks back. Located on 14th, Cork is causal neighborhood hangout that specializes in lovely wine and small plates. They also have a quaint little store across the street where the sell wine, cheese, and other delicious delights that they offer in their restaurant.
A note that Cork is only open for brunch on Sunday. Lindsay and I made the awful mistake of planning on going the week before on Saturday, and were sorely disappointed when we realized we failed to plan. Typical. However, we made up for Saturday's lack of Cork's famous avocado appetizer by ordering two plates on our Sunday visit. The restaurant offers a warm and cozy ambiance; brick and wood-paneled walls make you feel as if you are breaking for a quick bite in a retro-country farmhouse.
Lindsay began with the citrus mimosa flight. How pretty are those colors?
I mostly focused on the toasted avocado bread. That's sea salt, pistachio oil, and crushed pistachios you see there. What's great about the recipe is is very easy to duplicate at home, thank you Cork for snack inspiration.
For entrees, I got the Baked Egg in Parmesan Crust, with wild mushrooms, asparagus, goat cheese, Gruyere cheese. It was delicious, cheesy and crusty and everything I wanted. Lindsay got the Carrot and Marcona Almond Salad, with verjus, golden raisins, and toasted cumin. Of course I ended up eating a lot of that too.
With all a ton of new places coming to 14th street, Cork will surely become a oldie but a goodie in my book.
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A note that Cork is only open for brunch on Sunday. Lindsay and I made the awful mistake of planning on going the week before on Saturday, and were sorely disappointed when we realized we failed to plan. Typical. However, we made up for Saturday's lack of Cork's famous avocado appetizer by ordering two plates on our Sunday visit. The restaurant offers a warm and cozy ambiance; brick and wood-paneled walls make you feel as if you are breaking for a quick bite in a retro-country farmhouse.
 |
Lindsay began with the citrus mimosa flight. How pretty are those colors?
I mostly focused on the toasted avocado bread. That's sea salt, pistachio oil, and crushed pistachios you see there. What's great about the recipe is is very easy to duplicate at home, thank you Cork for snack inspiration.
 |
We must have been looking especially daring, because the bar tender tried out a new drink mixture on us. While it wasn't out favorite, who can say no to a free drink? Lindsay was a bit apprehensive....
For entrees, I got the Baked Egg in Parmesan Crust, with wild mushrooms, asparagus, goat cheese, Gruyere cheese. It was delicious, cheesy and crusty and everything I wanted. Lindsay got the Carrot and Marcona Almond Salad, with verjus, golden raisins, and toasted cumin. Of course I ended up eating a lot of that too.
With all a ton of new places coming to 14th street, Cork will surely become a oldie but a goodie in my book.
Sunday, June 23, 2013
Chicago side-trip
Ok. This has been a long - time coming. Props to Lisa Dershowitz for staying on me about writing a post about our short side trip to Chicago back in March. With DC warming up, its hard to remember the cold and rain that was Chicago. But the first picture I took of the city I from the plane is enough to remember just how cold it was when I first landed.
It. Was. Frigid. Lisa's friend Tracy generously offered us her place to crash fo' free. Tracy lived downtown and lucky for us, right next to a classic Chicago-style eatery. After Lisa waited nearly 3 hours in traffic to come pick me up, we were both starving and thus feasted on some carbs at one of Tracy's local, neighborhood places.
The next day was St. Patty's Day. In Chicago, St. Patty's day is otherwise known as the day that the city dyes the river green. Of course, we couldn't miss that tradition so we all lumbered out of bed early the next morning, put on about 3 layers of clothes (ok, as the biggest southern wimp I maybe put on 4 layers) and headed to the Polk L station. The festivities were in full swing when we arrived in the heart of Downtown.
We got free sodas, saw cute Irish dogs, and took some selfies.
The ceremonial dumping of the green dye into the river was suppose to occur at 10:00. Around 9:45 it began to rain, er, snow and let's just say we were feeling the winter. 10 o'clock rolls by. No green dye in sight. So, we take some more pictures and get some free slurpies. Probably not the best idea for warmth when its 20 degrees outside... but who can say no to free slurpies?
After 10:30 when we could officially no longer feel our toes, we decided that the only green dye we wanted to see was in our beers. So we headed to Chicago's bar scene to start the real St. Patty's day celebrations and drink off our disappointment in lack of river-dye.
Lisa shows off her ballet moves.
After a good afternoon of ringing in the Irish holiday bar-style, I was eager to see more of the Chicago. Walking around the city after multiple drinks was much easier than it was at 10 am. Despite the cold, I loved Chicago. I definitely want to return in the summer when the city is in full swing and has more shopping, eating, and exploring options available. No wonder President Obama calls Chicago home; the city has its own mid-western style and identity that is just as unique as DC or New York, with a more ritzy yet gritty feel that is alluring all on it's own.
However, after all this exploring we were obviously starving. Not trip to Chicago is complete without pizza. Tracy recommend we put our names in for Giordano's, one of the top-rated, ultra-famous, can't-miss- it pizza joints of the Windy city. After waiting for two hours and nearly passing out from hunger, we are finally presented with the most glorious cheese pie I have ever put in my mouth.
Pizza if definitely a religion, and I was converted in Chicago. That night, we went out in Wrigley Field. It was pure St. Patty's day madness.
The best part of the night was catching up with old friends and celebrating to the wee hours of the morning. After barely sleeping that night, I found myself on a early flight back to DC already missing Chicago's energy, seediness, and of course, it's green rivers and unbelievable cheesy noms.
It. Was. Frigid. Lisa's friend Tracy generously offered us her place to crash fo' free. Tracy lived downtown and lucky for us, right next to a classic Chicago-style eatery. After Lisa waited nearly 3 hours in traffic to come pick me up, we were both starving and thus feasted on some carbs at one of Tracy's local, neighborhood places.
The next day was St. Patty's Day. In Chicago, St. Patty's day is otherwise known as the day that the city dyes the river green. Of course, we couldn't miss that tradition so we all lumbered out of bed early the next morning, put on about 3 layers of clothes (ok, as the biggest southern wimp I maybe put on 4 layers) and headed to the Polk L station. The festivities were in full swing when we arrived in the heart of Downtown.
The ceremonial dumping of the green dye into the river was suppose to occur at 10:00. Around 9:45 it began to rain, er, snow and let's just say we were feeling the winter. 10 o'clock rolls by. No green dye in sight. So, we take some more pictures and get some free slurpies. Probably not the best idea for warmth when its 20 degrees outside... but who can say no to free slurpies?
 |
After 10:30 when we could officially no longer feel our toes, we decided that the only green dye we wanted to see was in our beers. So we headed to Chicago's bar scene to start the real St. Patty's day celebrations and drink off our disappointment in lack of river-dye.
Lisa shows off her ballet moves.
...And we took some more selfies.
After a good afternoon of ringing in the Irish holiday bar-style, I was eager to see more of the Chicago. Walking around the city after multiple drinks was much easier than it was at 10 am. Despite the cold, I loved Chicago. I definitely want to return in the summer when the city is in full swing and has more shopping, eating, and exploring options available. No wonder President Obama calls Chicago home; the city has its own mid-western style and identity that is just as unique as DC or New York, with a more ritzy yet gritty feel that is alluring all on it's own.
However, after all this exploring we were obviously starving. Not trip to Chicago is complete without pizza. Tracy recommend we put our names in for Giordano's, one of the top-rated, ultra-famous, can't-miss- it pizza joints of the Windy city. After waiting for two hours and nearly passing out from hunger, we are finally presented with the most glorious cheese pie I have ever put in my mouth.
Pizza if definitely a religion, and I was converted in Chicago. That night, we went out in Wrigley Field. It was pure St. Patty's day madness.
The best part of the night was catching up with old friends and celebrating to the wee hours of the morning. After barely sleeping that night, I found myself on a early flight back to DC already missing Chicago's energy, seediness, and of course, it's green rivers and unbelievable cheesy noms.
Tuesday, March 26, 2013
Washington Post Pizza Making
As soon as I saw as email for a pizza making event hosted by the Washington Post's food and travel editor, Joe Yonan, you betcha I dropped everything I was doing to sign up. The fact that it was a event sponsored by the DC Vanderbilt Alumni Association was also a added bonus. Editors, alumni, and pizza? Who said you couldn't mix a little networking with cooking?
Joe has a fabulous apartment in DuPont, furnished just the way you would imagine a tasteful, urban, city living space of the Post's food and travel editor would be out finished. I tried to do my best and not be nosy, but I couldn't help gazing at all his cooking books, wall art, and of course his amazing kitchen (where all the magic happens).
It wasn't until I was checking out his website and his 'Cooking for One' cook book did I learn he was a fellow Texas boy. A alumni of both UT Austin and Boston Culinary school, Joe wrote for the Boston Globe and lists a impressive résumé of accomplishments, including being honored at the Association of Food Journalists. I nearly died with excitement to know there even was such a thing.
After introductions were made, our host gave us a rundown on pizza basics. This was straight up cooking advice from the boss-man himself. I am a little hesitant to share it, but as I care about your pizza well being, I think I can make am exception. I always thought of a pizza in terms off toppings, but Joe was quick to point out that a pizza should always be about the crust. Focus on the crust? I can dig that advice. Here is Joe's no fail, all around delicious recipie for fool-proof crust:
I also learned that for best crust results, it is worth it to invest in a pizza stone or baking steel for optimal cooking. It was crazy to see Joe bake our pizzas, after having the oven preheated (to about 500 degree- hot!), for only about 2 minuets before they were ready to eat. It was literally faster than delivery!
Anyway, enough rambling. Here are some of the glorious pizza creations for future pie making. My favorite was the roasted squash, chile-caramelized onions, walnuts, and Roquefort combination scattered with arugula and drizzled with pumpkin
seed oil. This was my choice to make!
Next was Mushroomy bechamel, roasted mushrooms, and mozzarella.
But don't forget about Ricotta, roasted potato slices, smoked trout, preserved lemon, Greek
yogurt or creme fraiche, and scallions.
They keep coming! White bean-tomato spread, black olives, and Pecorino cheese.
Last was caramelized onions, dried figs, Taleggio, and radicchio.
Joe will be hosting further cooking experiences with Sidetour in the future. I will definitely be keeping an eye out for his classes and recommend signing up. Until then, I am going to be working of the ridiculous amount of pizza I ate...and probably making some of my own in the meantime.
Joe has a fabulous apartment in DuPont, furnished just the way you would imagine a tasteful, urban, city living space of the Post's food and travel editor would be out finished. I tried to do my best and not be nosy, but I couldn't help gazing at all his cooking books, wall art, and of course his amazing kitchen (where all the magic happens).
It wasn't until I was checking out his website and his 'Cooking for One' cook book did I learn he was a fellow Texas boy. A alumni of both UT Austin and Boston Culinary school, Joe wrote for the Boston Globe and lists a impressive résumé of accomplishments, including being honored at the Association of Food Journalists. I nearly died with excitement to know there even was such a thing.
After introductions were made, our host gave us a rundown on pizza basics. This was straight up cooking advice from the boss-man himself. I am a little hesitant to share it, but as I care about your pizza well being, I think I can make am exception. I always thought of a pizza in terms off toppings, but Joe was quick to point out that a pizza should always be about the crust. Focus on the crust? I can dig that advice. Here is Joe's no fail, all around delicious recipie for fool-proof crust:
Joe's No-Knead Spelt Pizza Dough
1 1/2 cups whole spelt flour
2 1/2 cups white bread flour, plus more as needed
2 teaspoons fine sea salt
1/2 teaspoon dry active yeast (may substitute instant yeast)
1 1/2 cups water
2 tablespoons extra-virgin olive oil
2 1/2 cups white bread flour, plus more as needed
2 teaspoons fine sea salt
1/2 teaspoon dry active yeast (may substitute instant yeast)
1 1/2 cups water
2 tablespoons extra-virgin olive oil
I also learned that for best crust results, it is worth it to invest in a pizza stone or baking steel for optimal cooking. It was crazy to see Joe bake our pizzas, after having the oven preheated (to about 500 degree- hot!), for only about 2 minuets before they were ready to eat. It was literally faster than delivery!
Next was Mushroomy bechamel, roasted mushrooms, and mozzarella.
They keep coming! White bean-tomato spread, black olives, and Pecorino cheese.
Last was caramelized onions, dried figs, Taleggio, and radicchio.
Joe will be hosting further cooking experiences with Sidetour in the future. I will definitely be keeping an eye out for his classes and recommend signing up. Until then, I am going to be working of the ridiculous amount of pizza I ate...and probably making some of my own in the meantime.
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