Tag Archives: dc

Singapore Slaw ala Zentan!

A few days ago I was going on about the refreshing, yet super satisfying Singapore Slaw at Zentan, which then only made me want one, but since I was in Leesburg, not DC for the day, it was out of reach, which then led to a search on Tastespotting (my favorite place to search for recipes) for a how to, which led to me finding a complete video tutorial on Washingtonian!  (How’s that for a run on sentence?)

I’ve pasted the recipe from their site below along with the fab photo above, but you’ll need to click here to go over there to see the informational and entertaining video how to!

Singapore Slaw With Salted Plum Dressing
Serves 4

2 green onions, both white and green parts, julienned
1 taro, peeled and julienned
2 ounces rice vermicelli noodles, broken into three pieces
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
1 daikon, peeled and julienned
2 large roma tomatoes, peeled, seeded, and thinly sliced
1 pickled red onion (see recipe below)
4 teaspoons toasted sesame seeds
6 teaspoons crushed roasted hazelnuts
4 teaspoons fried shallots
4 teaspoons edible-flower petals
4 teaspoons micro purple basil
4 teaspoons micro beet greens
4 teaspoons daikon sprouts
2 tablespoons pickled ginger
1½ cups salted-plum dressing (see recipe below)
Vegetable oil for frying
Salt as needed

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Filed under Food, How To, Recipes, Restaurants

Wake Up with FREE Muffins!

Between 8 and 11am on Tuesday, February 1, stop by Red Velvet Cupcakery in Dupont for a sampling of their new muffin line – which will be available for purchase every morning – including these Banana Nut Muffins (think roasted bananas, toasted black walnuts and rolled oats).

Other flavors include Scrumptious Apple Bran, a heart-healthy mix of raisins and apples, a hint of fresh pineapple and warming spices and Bits of Heaven, a classic chocolate chip recipe topped with streusel.  In the coming months, the store will offer additional seasonal flavors, like apple cinnamon and blueberry.  Muffins are priced at $2.65 each and $30.00 per dozen.

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Filed under baking, breakfast

A Weekend of Wine

It’s back and more popular than ever!  The the 12th Annual Washington D.C. International Wine & Food Festival’s Grand Tasting takes place on Saturday, February 12th & Sunday, February 13th at the Ronald Reagan Building.

If you haven’t been in the past, this is a great one! With over 100 wineries, a plethora of speciality food shops, cooking demos and tons of tasting, this is the premier event for Wine & Food in our region. On the grand stage be sure to check out demos from Mike Isabella and Carla Hall of Top Chef fame and Washington Post food gurus Bonnie Benwick and Joe Yonan.

For more information and to purchase tickets, click here.

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Filed under alcohol, Events, Food, wine

From the Kitchen of: Enzo Febbraro

Today’s Chef Feature comes from Chef Enzo Febbraro of Bond 45 at the National Harbor.  The restaurant (who’s other location is in the middle of the theater district in New York) boasts a mozzarella bar, antipasti bar and is just a few steps from the water!

What is your favorite kitchen gadget?
A hand-held immersion blender!

What is the most overrated food/technique in restaurants today?
FOAM.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
All Asian foods.

What is your favorite local product or purveyor to work with?
I really like Virginia Hams.

What is your biggest customer pet peeve?
Guests who think every dish is completely prepared by the chef – cooking is a big team effort and each cook brings special skills that come together to make a great dish.

What do you drink/eat after work?
Red Wine – Bombay Sapphire Gin & Tonic and I like simple spaghetti with a fresh tomato sauce.

What is your favorite thing to cook at home?
I cook all day and night so on my day off I tend to eat out – my family loves clams and mussels so I’ll make them in several different ways from time to time. If we have a big party at home, I’ll cook but I don’t usually have the same foods.

Keep reading for Chef Febbraro’s recipe for Parmesan Corn Pudding which is one of the delicious side dishes that was served on Thanksgiving! Continue reading

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From the Kitchen of: Al Nappo

Today’s Chef Feature comes from Chef Al Nappo of Founding Farmers. Washington’s greenest restaurant just announced plans to open a second location in the Park Potomac Development in Potomac, Maryland in the Fall of 2011. We’re looking forward to it! In the mean time, read along for Chef Nappo’s answers to the usual questions!

What is your favorite kitchen gadget?
Stick blender, for sure.

What is the most overrated food/technique in restaurants today?
Sous Vide.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
A burger place.

What is your favorite local product or purveyor to work with?
Kreider Farms, Lancaster, PA.  Very fresh dairy products.

What is your biggest customer pet peeve?
Food arriving too quickly.

What do you drink/eat after work?
Oodles of diet coke and a lot of tacos!

What is your favorite thing to cook at home?
My burger mix – ground beef, worcestershire sauce, minced fresh garlic, salt, white pepper, squeeze of lime juice, perfection!!!

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Happy Thanksgiving…

I’m headed to Spain for Thanksgiving to visit my little sister, but before I left, I wanted to share this great promo that Haute Papier is running for the next week… Get 150 coasters for the price of 100.  Simply enter the promo code “thankful” when ordering on our website here.   These coasters make a great hostess gift during the holiday season!

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Filed under alcohol, holiday, shopping

From the Kitchen of: Guillermo Pernot

Today’s Chef Feature comes from Cuba Libre Restaurant and Rum Bar’s Concept Chef Guillermo Pernot.  Orlando, Philly and Atlantic City have already been nibbling up his traditional and updated cuisine, now we’re lucky enough to have his genius  in Penn Quarter.

What is your favorite kitchen gadget?
A very sharp Global knife

What is the most overrated food/technique in restaurants today?
Foams and sous vide

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Asian.

What is your favorite local product or purveyor to work with?
In Lancaster county, PA, Glen Brendel.

What is your biggest customer pet peeve?
Substitutions.

What do you drink/eat after work?
Fresca, what ever is left over in my refrigerator, or an fried egg sandwich.

What is your favorite thing to cook at home?
Fish, any type.

Keep reading for the recipe for Ropa Vieja from Chef Pernot… Continue reading

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Filed under Food, Interview, Restaurants