Seasonal Pantry - a local market done right.

Strawberry-Rhubarb: not just for pies.

Daniel O'Brian is doing it and doing it well. Seasonal Pantry, an adorable specialty food market, opened in 2009 in the Shaw neighborhood. It's getting great press, and for good reason. Edible DC has called O'Brian "a game-changer" in the DC food scene. He's not only a guy with great taste for well, tastes - but also for seasonal flavors, local sourcing, and great quality.

The shop boasts a simple aesthetic, and it's full of delicious additions to aid in your cooking adventures: strawberry-rhubarb preserves (which I took home with me), carrot jam, sea salts, Paleo jerky, local milk, olives, whole roasted chickens, sorbet and ice cream, and deliciously fresh-baked cookies. A lot of what Pantry serves up is made right there in-house, which O'Brian takes great pride in. Some outsourcing is done (including cheese brought in by a sort of "cheese consultant" and a supply of local farms) and all the outsourced products highlight the variety of great farmers and producers in our area.

Seasonal Pantry's newest addition is a Supper Club. O'Brian turns the tiny (but powerful) Seasonal Pantry space into a seated dinner space for a lucky, intimate crowd of diners a few times a month. There is a seasonal menu, of course, and you can opt to include wine in your meal, which has been specifically made for you and the other patrons on that evening. (Get on their email list if you want to be privy to the Supper Club schedule.)

Last night, I slathered some of the totally fresh-tasting, not-too-sugary strawberry-rhubarb preserves on a burger, with Havarti cheese and arugula. Wowzers. I can't even imagine all one could do with carrot jam...I'll soon find out. But don't trust my skills: LivingSocial's SocialStudies got a hold of O'Brian to make a 15-minute cooking challenge where he successfully makes a meal of Chicken Parmesan to feast your eyes upon.

This place is a gem - one of my new favorites. We can't be sure what this innovator/game-changer/man of good taste will do next, but you can bet it'll be seasonal and really, really delicious.

Seasonal Pantry is at 1314 1/2 9th St., NW in DC.

Check in soon for more about Dan's outstanding sandwich shop in the heart of Shaw...

Bourbon in the springtime, what could be more lovely?

A fantastic article came out on Eater last week about all the great places to drink whisky on St. Patrick's Day. I say, why discriminate?? Go have a great bourbon any old day of the week! Here's the great DC guide to lead you to happy whisky spots around the District.

Add fresh, bright bitters to the classic Manhattan for a warm weather feel.

Also, take a gander at this gorgeous cocktail, the Manhattan. Now that spring has rolled in, I've sweetened up my own version of the classic concoction, while not making it too crazily sweet. My husband and I hosted a gathering last week for a big group of fun, fine folks - and seasoned bourbon drinkers and newbies alike enjoyed this mix. So, pour one soon and be whisk(y)ed away. (Sorry, couldn't help it.)

Taylor-made Manhattan

2 oz Bulliet Bourbon
.5 oz sweet vermouth
.5 oz dry vermouth
A dash of blood orange bitters I like Stirrings brand)
1 Maraschino cherry (crucial, I think!) with 1tsp of cherry juice from the jar

A side dish for shrimp quesadillas, or other dishes for that matter!

Warm spinach, pepper, and onion salad.

I promised you I'd give you a couple pointers for a side dish to serve with your easy shrimp quesadillas, so here it is! I purposefully made the quesadillas without traditional fillings like veggies, onions, or pico de gallo so I could focus the side dishes on these items instead. That way, you and your potential dinner guests can truly use them on the side, or you have the option of putting them inside your quesadilla for more flavor in every bite.

First, a spinach salad that comines fresh spinach with more traditional sides for Mexican dishes like peppers and onions. This dish is easy and quick like the quesadillas, so this entire meal can be ready in about 25 minutes.

I sliced up green, red, and yellow peppers and a red onion and put them in a large sautee pan and drizzled it with olive oil, letting it simmer for about 6 or 7 minutes, until everything was getting a little brown. I then added a bunch of spinach and a bit more olive oil. (You need a lot of spinach to make it a big presence in a side dish, as sauteeing it wilts it down significantly.) I added garlic salt and a little cayenne to add some kick, and let it simmer all together, mixing every now and again until it reached the right level of brown.

If the salad finishes cooking before your quesadillas, cover it until they're done so that you can serve a warm, filling, and flavorful salad: perfect for this transition time between winter and spring! And if you have leftovers, mix them into eggs for a fantastic scramble in the a.m.  Twice is just as nice.

Shrimp Quesadillas

Shrimp has more uses than just for cocktail sauce.

Shrimp's uses can be limited by our unfair assumption that it's a spring or summer food, or that it's best used with a cocktail sauce before a bigger, better meal. Not fair! Shrimp has so much more potential.

Shrimp quesadillas offer a heartier, warmer approach to serving shrimp. And it's easy to make.

Before you get started, pre-heat your oven to 350. While the oven is heating up, prepare the shrimp.  I bought pre-cooked, spiced shrimp, so I just had to cut off the tails and cut the shrimp into smaller, bite-sized pieces. (No weird shrimp prep needed!)

Spray a cookie sheet with a light layer of olive oil cooking spray (or whatever you have) and lay down a few tortillas. I used wheat tortillas in this recipe, but any variety will be delicious. Sprinkle with a shredded cheese of your choice, and top with the shrimp, and another layer of cheese. Place the other tortillas on top of the shrimp to make the complete quesadilla. Bake for 10-12 minutes. It's simple, and a ton of flavor is added if you just serve them with a little guacamole or salsa on the side. (And a margarita never hurts.)

Another use for shrimp can be found in this post, where I show you an idea for shrimp and crispy kale.
Get out there and take advantage of shrimp during the winter months as a preview to the spring!

For side dishes for this tortilla delight, check back soon...

Little Serow. Big Taste.

Spice attacked, and we gladly gave right in.

There's a good reason why Little Serow's staff recommends coming on a Tuesday or Wednesday night around 9 pm to get in quickly, and why weekend night waits can be up to 4 hours.

Little Serow is a new, hidden gem (literally, you enter through an unmarked door of a basement apartment) that recently graced the Dupont neighborhood.  Well, 'graced' in the sense that its ambiance is peaceful: low lighting, turquoise blue walls, friendly, engaging waitresses in dresses, and great - GREAT - music.  But the food probably shouldn't be tagged as 'graceful' - it packs the punch of a prizefighter with Thai spice that'll knock your socks off.

Nestled below DC's #1 ranked restaurant, Komi, it's clearly a great place for a new winner to move in to the neighborhood. Serow has an ambitious menu that changes weekly, all with awesome twists on Thai staples. You start out with pork skins to "get your palatte ready," which it's going to need to be. The spice progressively rises, starting with a milder green curry shrimp dish, moving on to a chicken that really gets the kick going, and you reach the pinnacle at their "nam tok tow hu," a majorly spicy tofu dish. Luckily, you're given a big plate of sticky rice and an herb basket. They double as side dishes and a coolant for your mouth. Things start cooling off a bit with the curry topped with a sunny-side-up duck egg, and then the pork rib dish which is delectably topped with dil and Mekhong whiskey: what a great finish.

Balancing the food (or enjoying your wait time to get seated) with a great drink is no problem.  They also have a great drink list, with intentionally paired wines, Thai beers, and fun cocktails.  I got a glass of their off-dry champagne (blanking on the name!) that cooled off my tongue in a delicious way.

Part of Serow's draw is the surprise and experience it offers to patrons. The menu is prix fixe and a bit pricey, $45 a person, but don't let the "small plates" fool you.  This is the kind of place that leaves you no room to go get dessert after because you're so happily - almost painfully - full.  Except, ice cream could be helpful to your spiced-out taste buds who will most definitely need a cool-down, or at least a nap.

Check out Washingtonian's Serow love here, where they made the "100 Very Best" list.

Little Serow's hours are Tuesday-Wed 5:30-10, Thurs-Sat 5:30-10:30.  No reservations.
1511 17th Street, NW.

District Kitchen: a warm welcome to Woodley Park!

District Salad & a little ginger squash on the side

Woodley Park’s restaurant scene is full of great choices from all ethnic food varieties to meet every palette where it is.  There are choices galore for all kinds of food lovers.

District Kitchen is its newest gem, and it sparkles brightly on Connecticut Avenue.  With all the bright lights of the food choices and shops lining Connecticut, District Kitchen offers a muted down feeling from the street. Its inviting by sight alone, and then you lay eyes on the somewhat up-scale, yet still un-messy menu – and you’re sold.

The ambiance is calming, despite the boisterous, menu-savvy patrons that fill the space.  It has internal brick walls, simple yet cozy tables, a plain stone floor, low lighting, and an inclusive bar that easily sweeps into the restaurant as a whole.

Amish chicken, a-la-king

My husband and I already have healthy obsessions with a few dishes: for a starter, the lamb chili, done Cincinnati style, poured atop long strands of fusilli. It’s equal parts comforting and filling, and could stand-alone paired with a glass of hearty red wine.  For entrees, we love the roasted Amish chicken, which comes with whole beech mushrooms and carrots – almost stew-like – and is served on top of grilled farm bread (an awesome touch, it makes the dish like a huge open-faced sandwich) with a hearty gravy overall. It’s fancied up Southern comfort on a plate.  Then, (drum roll, please) their cider-braised pork shank with a kohlrabi kraut, which eats like a long-grain risotto (wow), and house-made dumplings that soak up the saucy gravy that helps the meat fall right off the bone.  For reals, so tender.

If you want to add some freshness to the meaty entrée choices, the salads are all desirable, too, with seasonal vegetables and local additions that are appealing to carnivores and vegetarians alike.  We tried two: their house salad, which was fairly standard but topped with a great Dijon vinaigrette; also, the wild cress and arugula salad with black walnuts, sliced dried apples, and a bleu-cheesy dressing. This one packed a punch that was both sweet and cheesy in the right balance.

The biggest hit of the evening was the mashed gingered squash puree – truly, outstanding.  Sweet and savory with buttery flavors that met with the subtle sweetness and strength of the veggie’s natural ways of being delicious. It was an awesome side dish, but could almost pass for a sweet treat at the end of a meal, maybe sided with a port to sip on or something like that.  Worth a try, anyway.

Pork shank with kohlrabi and dumplings

Whether you pop in for one of their hearty starters and a cocktail, sip on a brew while you wait for your table, or get a bottle of wine with dinner, their bar has what you want. First of all, the bartenders are friendly, pour generously, and are excited to help you navigate the menu if you decide to dine at the bar.

How can you resist a new, cozy and delicious spot, right off the red line metro (Woodley Park), on your way home from the zoo?  Oooo, now that’s a good Valentine’s Day date waiting to happen. 

For now, DK is closed on Mondays, but they plan to eventually be open 7 days a week.  Their current hours are Tuesday-Thursday 5-10pm, Friday-Saturday 5-11pm, and Sunday 5-10pm. They are located at 2606 Connecticut Ave., NW.  I recommend a reservation at District Kitchen (uh, not the zoo) and you can do that here, through OpenTable.

The lunchtime rush takes a lot of heart & Seoul

 Food carts are gaining popularity, popping up all over the DC Metro area.  On any given day of the week, you can find food trucks a-plenty parked on N. Lynn Street, prepared for the hungry Rosslyn lunch crowd.  Crepes, Hallal food, cupcakes - all sorts of delicious options.  I had always been drawn to the SeOUL FOOD truck that I’d seen carting around Korean delights with a twist.  I got lucky today when I ventured into Rosslyn on the hunt for this truck, and there it was, serving the masses.

From all the lunch-goers in line, I could tell that it was popular – but when I heard the truck owners greeting patrons personally, I knew that this truck was worthy of earning loyal regulars.  The questions asked were not, “do you know what you want?” but more, “will you have the same thing today?”  This was a good sign.

The Seoul truck has a fun menu, sort of a healthy Korean fusion collection of choices to please vegetarians and meat-eaters alike.  Take, for example, the Kalbi Burrito, a mix of rice, avocado, fresh kimchi, and your choice of chicken or beef wrapped in a four tortilla ($7).  Or try the Korean Superbowl: sticky rice, jalapeno and Serrano relish, caramelized kimchi, scallions, cheese, Korean salsa roja, and chicken or bulgogi marinated steak ($8).  Wow. Their special soup, made of curried chickpeas and potato, can remain vegetarian or supplemented with a choice of meat.

The online menu has more options than the truck serves on a day-to-day basis because Seoul Food offers what is seasonably fresh and appropriate for the day’s weather.  For example, when I visited on a rare warm day, getting a hot soup was not an option and some of the warm rice bowls had been canceled for the day. Instead, they offered things like the Seoulfood Smoothie, which is a blend of Korean sweet potato, Greek yogurt, honey, and milk.  It was perfect for a sunny, unseasonably warm day and it totally hit the spot.  I’ll be going back on a day that feels more like February to get a Bibimbop or pork stew.

Their weekly schedule is consistent and they have an active twitter feed (@SeoulFoodDC) that can keep you up to date on where they’re servin’ up some Seoul in your neighborhood.

Nothin's quite like when mom makes it...but this was pretty darn good.

Just like Mom makes it.

My friends Jesse & Amanda threw a rockin' dinner party, complete with Sidecar cocktails (recipes to come), a few sweaty rounds of Dance Dance Revolution, and recipes straight from Amanda's mom's arsenal.  They made these sweet and sour meatballs just like my friend Kelly, who served them as a hot appetizer on New Year's Eve.  But sided with fresh grilled asparagus and homemade, gooey mac n' cheese, it seemed like a whole new meatball.  Here's the recipe for the easy meatballs, sure to please any crowd.  Do I have the recipe for the asparagus and mac n' cheese.  Nope.  Amanda's mom is sworn to secrecy: a sign of a saucy chef.  You'll have to do your best to create the home-cooked feel.

Also try the meatballs with pasta, salad, and garlic bread.  Throw on hoagie rolls and toss on some Parmesan cheese and basil - there are oh so many ways...

Shrimp & Kale: a match made in heaven

Serve it with a Chardonnay - you've got a winner.

This is an easy-peasy shrimp dish that'll make everyone happy. It's got great flavor, a mean crunch, and packs some protein - as a main dish or an appetizer.

Fresh shrimp is a best-case scenario, but definitely not essential. In a pinch for a dinner party, I used a bag of frozen, tail-on shrimp and thawed them overnight, about 24 hours before when I knee I'd need to prep them for the party.

I prepped the kale (see my blog post on baking kale) and cooked it for 17 minutes at 400 degrees.  While it was baking, I tossed the thawed shrimp into a pan with coconut oil, garlic, cayenne,  salt, and a little fresh lime juice, and sauteed it slowly for about 10 minutes, tossing every now and again. Viola! Its done.

The kale comes out of the oven crispy and crunchy, perfect. Top the kale with the steaming shrimp and arrange it on a serving plate.

Serve it up with a favorite white wine or a cocktail. Guests will now devour.

A new spin on Bruchetta

The classic elements, then some.

This delicious spin on classic bruschetta was a great introduction to a meal.  I enjoyed this dish at a restaurant called Bistro 1245 in Gainesville, Florida, my home town, when I took a trip down south recently. It seems like an easy option for a snack, appetizer for a party, or just a little something to nibble on with your favorite wine.  The bread was crisp and they stuck with tomato, basil, and balsamic stuck as bruschetta staples. But, atop the pile of traditional goodness was larger chunks of hearty feta and chick peas, adding a different Mediterranean twist.

Artisan Confections: A Sweet Treat in Arlington

So many choices.

The smell upon walking in the door of Artisan Confections is enough to solidify a craving.

Chocolate wafts in the nostrils, but so do notes of fruit, spice and coffee. The shop’s décor is simple yet inviting. It’s a modern take on an old-school candy shop, mature enough for adults while still succeeding to create that kid-in-a-candy-store kind of anticipation.

With flavors like salted caramel, Tahitian vanilla, and peanut butter and jelly, it’s tough to make a choice. Especially when the chocolates are “painted” beautifully with their own distinct design according to flavor. A seasonal artist series is offered, featuring special designs and flavors.

Overall, the presentation is gorgeous and adds to the allure of making a choice. Luckily, they have several customized box options: You can choose to buy pieces individually, or gather four ($8), nine ($17), 15 ($26) or 30 ($48) candies that meet your fancy. All candies are cuddled up together in a gold box and tied with a dark red ribbon – again, a presentation that feels both mature and exciting, creating the chance to go home and relive the joy of opening the box to enjoy your indulgence. (That is, if you even make it home before you crack open the box.)

After much deliberation, I chose my four candies: lavender-honey, caipirinha, chipotle chile, and malted milk (the personal favorite of the woman who helped me). After my next four meals, I looked forward to the tiny chocolate treat that I knew would be packed with huge flavor, each one different and fun. And they did not disappoint.

The lavender-honey was subtle and light, not soap-like and overly fragrant like some herb-based foods can seem. Neither lavender nor honey overpowered the flavor. Of all the pieces I sampled, I actually would have wanted a little bit more of a distinct flavor from this one. But, it was well balanced, almost fruity, and certainly creamy. It seems like this candy would make a nice pairing with port for an after-dinner sweet.

I couldn’t pass up caipirinha. An Argentine cocktail in a piece of chocolate? Yes, please. This little piece of wonder was painted in greens and creams to reflect its ingredients of lime, mint and rum, just like the cocktail. I could taste each element and it hit my tongue with lots of tangy flavor. Now I realize that bartenders would be wise to incorporate some chocolate in their caipirinha for the perfect compliment.

Chipotle chile was phenomenal and provided that kick you expect from a spicy chocolate. Chile-based chocolates have become more popular recently, with companies like Lindt and Ghirardelli producing varietals that can be picked up at most grocery stores. Artisan’s version is a juiced-up edition of the trend, packing a lot into a little.

It’s no wonder that the woman’s favorite selection was malted milk. It had a classic, creamy, melt-in-your-mouth flavor to it, but in a richer, more refined way then say, a malted milk ball. It was like tasting perfectly creamed coffee; you know when it’s just right. I enjoyed it with a glass of cabernet, and it seemed to make a great pairing.

Artisan Confections also offers classes for tasting and making chocolates. Classes fill up quickly as chocolate tasting is gaining popularity along with wine and coffee.

After you enjoy a meal in the neighborhood, head over to finish off strong with your choice of the perfect sweet treat.

Artisan Confections is located at 1025 N. Fillmore St. in Clarendon.

This article can also be seen on Patch.com  http://patch.com/A-pTVq

Finger Foods: New Year's Eve or any other occasion

The New Year's Eve spread.

My friend Kelly threw a New Year's Eve party with a delicious finger foods spread. Kelly gets a lot of her recipe ideas off of Pinterest, of which she is a mega fan. One cool touch was that she positioned tea light candles among the food which gave it a really inviting, beautiful effect. Some of her easy but hearty recipes are below to use for your next party.

Caprese dip--  

-3 diced tomatoes (try to get all the juice and seeds out), 

-about 4 tablespoons of chopped basil, 

-and 16 oz. of Mozzarella, cubed. 

Combine the ingredients, bake in the oven for 15 minutes on 375, and then broil for another 2 minutes. 

Kelly notes that this dish HAS to be served warm...if you serve the dish at a party where guests are coming at various points during the evening, it's helpful to have a heating element underneath it to keep the cheese soft. Otherwise a perfectly delicious cheesy dish can become a bit of a pain because you'll have to keep reheating it. 

Pesto crescent rolls--again, she says, another simple dish.  

-simply spoon pre-made pesto sauce onto Crescent Rolls 

-roll them up 

-baked as directed on the tube. 

Easy. 

She also made some super tasty meatballs (not shown above unfortunately)-- Kelly says these are crazy simple.  She says that all it takes is throwing a bag of frozen turkey meatballs, a jar of grape jelly, and a 12oz. jar of chili sauce into a Crock Pot and letting it go until they are simmering, saucy, and ready to eat. She invested in a Crock Pot (only $20!) for the party - thank meaty goodness she did.

Look for Kelly's upcoming recipes for mini Strawberry Short Cake Sugar Cookies and Champagne Punch.  (You're already ready for New Year's Eve again, aren't you?)

Kelly owns a company called Belles&Beaux, through which she makes great baby's and children's clothes, burp cloths, blankets, beau ties, etc. Email me or leave a comment for more information and to get in touch with her.

Medium Rare is Well-Done

Simple, meaty beauty.

Cleveland Park has a lot of eating gems to take part in.  After much anticipation and delay, my husband and I finally went to Medium Rare, a prix fixe steak restaurant at 3500 Connecticut Ave.  Wow.  We loved the food - and the concept: for $19.50, you get a hearty baguette and creamy butter, a simple but great salad, and steak (drizzled with their secret house sauce, witch tastes mushroomy) and steak frites.  Yes, for $19.50.  Every day, all the time.  But that's not all...they bring out a second portion of steak and fries half way through the meal.  If you act dainty and refuse, they give it to you anyway.  You paid for it! $19.50.

There's a short list of wines and beer, moderately priced and specifically chosen to go well with the menu.  So, again, you can't go wrong.

They also have a dessert list, all for $8, which consists of treats like apple pie, layered carrot cake, and NY cheesecake. They serve fantastic coffee and espresso drinks, obviously to recover from the huge meal you just had.

The ambiance is plain and beautiful, white paper table cloths (where they write down your order with crayon), low lighting, wood floors and internal brick walls.  Like their menu, simple but substantial.  And just for fun, French language lessons are playing in the bathroom.  What a nice touch!  By the time you've freshened up, you'll know how to ask for more water and how ask someone out.  Do with that what you will.

They take reservations (but they're not required) and can seat a few big parties.  Hours: 5-10:30 daily; 11-2:30 Sunday brunch.

Dinner with Geoff: duck, sprouts, & potatoes like you've never had 'em before

I recently went to a fabulous dinner at my friend Geoff’s place.  He always blazes tasty new trails with recipes that take work and a little risk.  He also had a cool, Southern way of serving the food – he often serves drinks in Mason jars and leaves the food in their original pots to serve in a homey, comfortable, but cool way.  For this dinner, he made duck, Yukon gold and sweet potato gratin with Gruyere, and Brussels sprouts.  Finish it off with some of his homemade spiced bourbon, and you’ve got a quite a meal.  Details below!

The duck recipe can be found here:

http://www.epicurious.com/recipes/food/views/Duck-Confit-102313  

Geoff says to ensure the duck is young, as the meat gets tough with age.  He recommends that you only use the leg & thigh sections, because the breast and wings tend to be a bit too lean.  He says it worked better for him going higher on the heat, around 250 or 275 degrees.

Potatoes:

http://www.epicurious.com/recipes/food/views/Scalloped-Yukon-Gold-and-Sweet-Potato-Gratin-with-Fresh-Herbs-350455 

Geoff notes that when cooking the potatoes, it is better to leave them covered longer, say 45 min, and then 15 uncovered to brown.  He particularly loves how the yams and Gruyere go so well together, creating a creamy and hearty taste.

For the sprouts, Geoff halved and placed the sprouts in a pan with just the littlest bit of water to steam them.  He then added a few cloves of garlic and a couple TBS of butter to sauté the sprouts a bit once the water steams off.  If you have time, he says, he likes to soak the sprouts in salted water, which seems to help them retain their green color after cooking.  Great idea!

As for wine, Geoff always says that even though you’d traditionally serve a white, he likes to serve it with red wine due to the slightly gamy flavor of the duck.