From the Kitchen of: Kumar Iyer

Today’s Chef Feature comes from Rangoli’s Executive Chef and Owner, Kumar Iyer.  I recently visited this hidden gem in South Riding and had the best Indian meal I’ve ever eaten.  The Bombay Burger is straight from the streets of Bombay – it’s a delicious potato/garlic/cilantro patty lightly fried with a gentle crunchy crust served on a slightly sweet, but super light roll.  And don’t miss the Gulab Jamun – the hot/cold Indian classic of warm milk-based dough balls in a honey syrup with ice cream – it’s unbelievable!

What is your favorite kitchen gadget?
Favorite tool would be the knife, as we use them the most, our restaurant is not very advanced to use modern gadgets. But I’ll say the ‘Wet Grinder’. Wet grinder because it’s unique to Indian kitchens; we use them to grind pre-soaked rice and lentils to make crepes (dosa) and steamed savory cakes (Idly).

What is the most overrated food/technique in restaurants today?
Small plates and foam dishes.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Deli sandwich/subs, soups and frozen yogurt.

What is your favorite local product or purveyor to work with?
Fruits like watermelon, mango and strawberries when in season. I like ‘restaurant depot’ a lot more for prices than the product; the reality is – staying in business is as important as dishing quality food.

What is your biggest customer pet peeve?
Service level expectations, especially Asian customers. I’ve had a guest tell me just yesterday, I didn’t spend as much time on his table as I spent with few others.

What do you drink/eat after work?
A chilled beer and home cooked food.

What is your favorite thing to cook at home?
Dal Tadka and Roti.

Watermelon & Cucumber Tonic

A reinterpretation of the familiar gin and tonic, this cocktail includes fresh watermelon and cucumber juices for a refreshing taste. Hendrick’s, my favorite gin, which is a small-batch Scottish gin that’s infused with the flavor of cucumber and rose petals, is ideal for this recipe!

Watermelon & Cucumber Tonics
makes 8

6 cups cubed seeded watermelon, divided
1/4 cup mint leaves, divided
1/4 cup fresh lemon juice, divided
1 English cucumber, peeled, sliced, and divided
2 1/2 cups tonic water, chilled
1 1/4 cups gin

Melon Ice Cubes

This is undoubtedly my favorite use for left over fruit!  It’s so simple and is impressive when served to flavor water or cocktails.  Here’s all you have to do.  Take your left over melon and puree in a food processor.  Pour into ice cube molds and let freeze.  Then serve in lemonade or margaritas or whatever makes your heart content!

Watermelon Popsicles

Homemade popsicles are so easy and what’s better than a treat from our childhood during the dog days of summer?  Here’s a great recipe I’ve adapted from Bon Appetit.

Watermelon Popsicles
2 1/2 cups seeded diced watermelon
1/2 cup fresh raspberries or blackberries
6 tablespoons sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon crème de cassis

Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)

photo from cafelynnylu.blogspot.com

What’s in it for me?

Continuing the focus on watermelon this week, here’s what’s in the good stuff that’s good for the body (along with the seed spitting that’s good for the soul)!

• Watermelon is a rich source of lycopene and beta-carotene – both of which have been associated with aiding in the prevention of some types of cancer.

• A watermelon contains about 6% sugar and 92% water by weight, making it a great hydrator with natural fruit flavors.  If you have extra, puree it to make a juice (which can also be used in margaritas in place of OJ – yum!)
• Vitamin C is the most prominent nutrient in watermelon.  Think of it as the perfect replacement for oranges during the summer months.

Week of Watermelon!

Here goes… This week is all about watermelon.  Since they’re at the just coming into the peek of their ripeness in our area, I thought it would be fun to ponder different recipes, tips and tricks for this iconic summertime treat.  Stay tuned each day this week as I share another one of my findings…

How do you know if it’s ripe?

Obviously, without cutting a melon and taking a bite, it’s never a guarantee that you’re getting the perfect melon, but with just a few tips, you’ll be picking the best ones, more often than not.  Here’s what I do… First, look for a melon that is symmetrical in shape and heavy for its size.  Next, look for the couche – that’s the stop where it rested on the ground while it was growing.  This part is important.  If you don’t see the couche, it means the melon wasn’t ripened on the vine, and you’re not going to get that sweet flavor you’re after.  Finally, you should have a clean indentation where the melon was removed from the vine.  If there’s any bit of vine left on there, it was picked before peek ripeness.  Happy seed spitting!

Light & Thirst Quenching Wine

I’m always looking to try new wines and during the summer months, I love sparkling reds (Shiraz, especially) and rosés.  The problem with rosés is most of them are weak… Since they’re pink and chilled, we tend to not take them as seriously – for me, they fall in the same category as Beaujolais nouveau – a wine we love to get excited about, only to be disappointed again and again.  Luckily, the New York Times did some serious testing and have put together a list of some of the best.  You can read all about them here.  I’m heading out now to pickup a couple of bottles.  Cheers!

photo from the NY Times – isn’t it beautiful!?

Restaurant Roundup

Say hello to my first Restaurant Roundup post!  It’s a bi-monthly listing of some of my favorite bits from my inbox from some of the best eats around town.

• Redwood Restaurant & Bar will be celebrating its second anniversary under the stars with a variety of activities next Wednesday, August 11^th.  The festivities begin at 7 p.m. with live music courtesy of Donato Soviero and the local Latin-flavored jazz band, Trio Caliente, along with happy hour specials and complimentary hors d’oeuvres available on the European-inspired, pedestrian-only streetscape featuring exclusive clothing and culinary boutiques.  At 9 p.m. the lights on the Bethesda Lane will dim, and guests are encouraged to take a seat to watch the new episode of Top Chef DC, which will be shown on a 16’ by 8’ jumbo screen.  Additionally, guests are encouraged to stay for dinner as Redwood will extend their dinner service until 11 p.m.

• Guarapo on Wilson in Arlington has a great happy hour… Beer for $4, wine for $5 and a bunch of food bites including yucca fries with huancayna cheese dip for $5… yum!
• Café Saint-Ex is shutting down T Street in Mid-City to host an exciting Labor Day Street Party complete with a charity pig roast and live bluegrass music on Monday, September 6 from 11 a.m. to 5 p.m. to raise money for the local Fillmore Arts Center. The community will come together to enjoy a whole smoked pig from Eco-Friendly Foods and live bluegrass tunes from Amanda Murphy and the Lost Indians. The public is invited to join Café Saint-Ex’s Labor Day festivities while supporting local arts. Patrons will enjoy typical cook-out favorites with a Café Saint-Ex twist including a delicious pulled pork sandwich, homemade potato salad and fresh coleslaw for $10.
• BOURBON STEAK is celebrating the “dog days of summer” with an off-menu hot dog and beer special available in the bar and lounge every day in August. This promotion, which includes an artisanal Red Apron hot dog paired with a cold pint of beer, is priced at $7 and available to all diners who request the “Dog Days Dog” during this month.   A blend of dry-aged beef and pork, sourced from local farms, Red Apron dogs are spiced with smoked paprika, roasted garlic and coriander. To complement these spicy dogs, Executive Chef David Varley is dressing them in a special house-made mustard and pickle relish and pairing them with a rotating selection of craft beers from breweries such as Dogfish Head and Butternut Beers & Ale.

If you have upcoming events or specials that you’d like to be considered for inclusion, please email them to thedistrictdomestic (at) gmail (dot) com.

Homemade Boursin

This is one of my go to appetizers.  It’s easy to whip up (everything goes in the food processor) and keeps for about a week in the refrigerator.

Homemade Boursin
2 garlic cloves
1/4 cup fresh flat leaf parsley
1/4 cup fresh dill
1/4 cup fresh chives
1/2 cup shredded swiss cheese
1 8oz package of cream cheese
1 tsp sugar
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tbsp Tabasco sauce
1 tsp Kosher salt
1/2 tsp white pepper
2 tbsp vegetable oil

In the bowl of a food processor, combine the garlic, herbs and zest until all finely minced. Add remaining ingredients and pulse until smooth. Keep in refrigerator and bring to room temperature for serving.

Enjoy!

A Crabby Party

I love this adorable idea for a crab-inspired birthday party!  It’s perfect for our region, especially if you’re spending part of your summer even closer to the shore!  Click here for more pictures and ideas from Hostess with the Mostess!