In anticipation of a rainy Saturday, I’m collecting recipes for an all-day-in soup-making bonanza. Here are some of the recipes I’m considering. Which would you like to see reviewed?
Potato and Poblano Soup from whatscooking.us:
Pennsylvania Dutch Chicken Corn Soup from Active Life Cooking:
Zucchini Soup from Give Recipe:
Vegetarian Tortilla Soup from Pham Fatale:
Black Bean and Pumpkin Soup from Table & Spoon:
Vote now!!
Like I’ve said in previous grilling posts, I’m a huge fan of “cook-proof” recipes where timing missteps don’t land in in the crusty, dry, chewy protein zone. A few years ago for Mother’s Day I came up with this recipe for Grilled Swordfish as a meal my Dad and I could make for my mom. Since summer has kicked into high gear, here it is:
Jalapeno Citrus Swordfish with Avocado Salsa
Directions:
This dish is great with simple side dishes–recently I served it with a simple baked potato and cooked veggies. The jalapeno gives the fish a slight kick without adding overwhelming heat to an already flavorful fish. The avocado salsa is a recent addition, and it really makes the dish special. Enjoy!
I am not a huge fan of ranch dressing outside of an occasional dip for carrot sticks and spinach nuggets (more on those later!), but I found this recipe and just had to try it. The chicken turned out juicy and tender, even though I left them on the grill too long (what I call “cook-proof” ingredients, that you really can’t ruin unless you make HUGE time estimation missteps) and my usually picky family who all HATE ranch adored this dish.
Courtesy of allrecipes.com:
Rosemary Ranch Chicken Skewers:
Ingredients
Directions
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Enjoy!
Since my move back to my hometown in Connecticut, I have been looking for fun and interesting places to dine and write about. One of the first that was suggested to me was M-Bellish Tea Room in Milford. This small establishment is easy to find–right over the Devon bridge coming from Stratford. I would recommend a trip to M-Bellish, just for some of the tea.
The good at M-Bellish are primarily the tea and the hospitality. The greeting that I received when I entered was warm and bubbly–the woman who seemed to be running the tea room was active and present in the shop. I was very impressed by her. The tea was fantastic–I ordered the Wu Yi Oolong and took a deep breath as I took my first sip and enjoyed the dry, earthy flavors.
The most disappointing part of the experience at M-Bellish was the service. At the time I went, my sister and I were the only two people in the restaurant. It took the ONLY server about 10 minutes to come back to us for our tea order (everything else was pre-set, as we had ordered the Light Tea). It was another 15 minutes before our tea was brought to us, and then about another 15 before we saw any sign of food. By the time my sister and I were finished, it had been over an hour and a half simply to have tea and a light meal. I understand the atmosphere of relaxation, but this felt more like incompetence that purposeful time in between orders.
The food was decent, but not decent enough to make me come back for another $30 light tea. Next time, I might order a simple sandwich off of their to-go menu, or perhaps a salad. I was surprisingly pleased by the mandarin orange and cream cheese sandwich with walnuts on cinnamon-raisin bread was possibly the highlight of the meal, which included cucumber and cream cheese sandwiches, chicken salad sandwiches, and a particularly disappointing dry turkey with a bit of mustard sandwich. I appreciate white bread, and I love store-bought loaves, a starch I subsisted on during my college days when money was tight and a jar of peanut butter was the only spread on hand. I am, by no means, a bread snob. The ingredients of these sandwiches were fantastically fresh and perfectly proportioned, but the bread was clearly not fresh. This ruined the sandwiches, which in my mind, could have been saved with a good fresh slice of Wonderbread (baring the turkey sandwich, which was beyond repair).
The menu advertises the next course as a warm scone with clotted cream and preserves. The latter two, yes. Warm scone, no. Because I was tasting the scone after the sandwiches, I made sure that I was not making any unfair assumptions, and tested the temperature of the scones when they first came out. They were cold when they arrived at my table. However, the scones were fresher than the bread, however, and so I was pleased. The petit fours were mediocre. The strawberry tart was delicious if you took the strawberry off of the tart and ate it straight with the mint leaf–otherwise the custard was simply too overwhelming. The white chocolate strawberry petit four was very sugary, and the chocolate covered mini-cake had an overwhelming amount of almond taste to it. The meal, in my opinion, was not worth the $30 a person.
Again, the hospitality and tea will bring me back to M-Bellish, but I won’t be eating there again. As we were leaving, the hostess gave my sister and I both roses, and we purchased some tea, and because they didn’t have the tea that I had wanted, the hostess generously gave me a sample of a deep, earthy, amber-colored tea called Kali Cha, which I sampled the next morning with my peanut butter sandwich on fresh, whole wheat bread. Pepperidge Farm. Delicious.
Overall, I enjoyed my experience at M-Bellish Tea Room. However for an establishment named for an element of detail, they need to pay a bit more attention, and honor that name, in both the food and the service.
My dad has been talking about them ever since we left DC. Almost every time I ask him what he wants for lunch, he’ll say, “How ’bout a Half-Smoke?” and laugh. But I can tell that behind that laughter is a deep-seeded longing for that one-of-a-kind sausage he left behind in the nations capitol.
That may sound homo-erotic, but don’t worry folks. This blog is nothing but good clean family fun. And so is the restaurant where you can find this world-famous dish: Ben’s Chili Bowl.
When you walk into Ben’s, the line for pick-up orders gives the impression that you’ll be waiting for another hour and a half before you even think about what to order off the menu. But once you walk into Ben’s, you’re greeted by friendly, and efficient staff who will usher you to your table. The Chili Bowl looks like a one-room joint from the outside, but walking through the back reveals three other rooms for sit-down diners, with plenty of space and more than enough chairs for everyone to sit. The menus are simple, and reflect the overall mood at Ben’s: simplicity executed fantastically.
Ben’s opened in 1958 at 1213 U Street N.W. under the management of newlyweds Ben and Virginia Ali. The Chili Bowl has survived countless years, the riots following Dr. King’s assassination, D.C. construction destroying U street access from the metro, and recently celebrated it’s 50th anniversary. Throughout it’s years, Ben’s has been a favorite haunt of many, including Bill Cosby, who raves about the same dish whose memory haunts my father’s rumbling stomach daily.
The half-smoke. It is so much more than a chili dog. It’s 1/4 pound of meat: half pork and half beef smoked sausage. It is topped with mustard, onions, and of course, Ben’s homemade chili. The half-smoke comes to you hot from the grill that lines the front window of the shop. The chili is so dark that you know it’s been cooking for longer than you would have the patience for at home. The two are a perfect blend–with just enough chili on the sausage to coat, but not overwhelm. The sausage is smoky and juicy, with a crispy coating around the outside that makes biting into the mess that you’ve prepared yourself for delightful.
My dad is the most constant of critics. And after his half-smoke all he could do was smile and talk about how he wanted another one. 
My boyfriend took one bite of MY half-smoke (emphasis on the MY) and, even though his lunch (something else from the Ben’s menu) was also delicious, I would catch him looking longingly over to my plate, wondering if I would by chance offer him another taste.
I didn’t.
Lesson of the day: ALWAYS get the Half-Smoke.
In my somewhat brief lifetime I have eaten enough pizza to know what I like. Pizzeria Paradiso of Washington, DC (in Georgetown and Dupont Circle), has a small but well-crafted menu that ensures the quality of everything that they serve. They don’t do much, but it’s always delicious.
Pizzaria Paradiso is not a place you would go to get your normal pizza take-out from. They don’t deliver and for good reason: their pizza is simply the best when it comes to you straight from their brick ovens. Their pizza is the perfect combination of ingredients: fresh vegetables and cheeses, tomatoes instead of a pre-made sauce, well-cured meats and just enough warm, soft crust that you won’t be able to stop eating, even if you’re like me and usually leave the crusts behind.
I have tried many of the different pizza combinations on the menu: the Genovese with potato, pesto and parmesan, the Quattro Formaggi with four cheese and garlic. But my all-time favorite is the Bosco. Not being a huge fan of onion on my pizza, I substitute the red onion for the prosciutto. The combination of fresh mozzarella, large chunks of mushroom and tomatoes and spinach makes for a lighter, more mild pizza overall, however the prosciutto adds the saltiness that makes this pie irresistable. When it comes to the table hot from the oven I simply cannot help myself; I must have a few bites while it is pipping hot and the mozzarella is still melted and stretches when you take a bite and try to pull the slice away from your mouth. The prosciutto gets crispy around the edges, and the mushrooms and spinach are always tender enough to take clean bites from, so you don’t find yourself sliding the toppings back onto your crust (like some pizza’s I’ve tried). When you’ve eaten through all of toppings and reached the usual no-man’s-land of useless crust, you can pour a little olive oil onto your plate and dip your crust into it like you would freshly served warm bread. Practical, and delicious.
I’m usually an adventurous eater, but when it comes to pizza, I know what I like. When I visit Pizzeria Paradiso, I get the Bosco with prosciutto (I call it “LVK Style”) every time. I go there often, and I have never been disappointed. Bravo, Paradiso. You get an “A” from LVK.
Simple: Rows and Rows of grills with pork ribs and chicken halves, large metal pots of baked beans over open fires, a soda hut, and an oyster bar.
Georgetown University knows how to treat their senior class right. I’m pretty sure the goal of the huge sendoff is to ensure that as alumni we remember these experiences, and donate to ensure that other generations receive the same treatment.
Whatever their reasoning, it was delicious picnic perfection.
They took us to Smokey Glen Farms in Virginia, which is an impressive facility: wide open field area, volleyball and tetherball areas, and even a mini golf range. But the most impressive part of the entire grounds is the food area. First of all, and most importantly, the house of soda where each wall is fountain-style drinks, with cup dispensers mounted on the walls next to the mounted fountain soda dispensers. Literally, all you can drink soft drinks. It was unbelievable.
The oyster bar opened up an hour after the entire class of 2009 arrived, and these were no cheap oysters. There was no grit, and the oysters were plump, slightly salty, and went down easy. The sauce had just enough flavor, and with a little squeeze of lemon they were the perfect summer day cool starter. One of the ladies who was in the line of servers shucking the oysters individually told me they were only allowed to give out three oysters per person, but I talked her into letting me have a fourth! Can’t say Georgetown didn’t teach me anything!
They oysters were the highlight of my day as far as the food was concerned, however the main meal was a fierce competitor. They had already begun to slow cook all of the meat before the busses of seniors had arrived, and so our first sights of the farm were rows and rows of barrel grills with racks and racks of meat. The cooks would go in teams to flip each grill in one motion.
When the food was finally ready, the meat simply fell of the bone, and had a rich smoky flavor. The chicken had a crispy skin with little seasoning and preparation, and the meat was tender and juicy. The baked beans were creamy and savory, with a slight hint of sweet honey as an added bonus. The potato salad was basic, but the perfect consistency of not-too-squishy-not-too-crunchy. You knew that whoever cooked the potatoes knew exactly what they were doing. The roll and the salad were nothing, but it just didn’t matter, because everything else was that good.
Overall it was a fantastic afternoon, with great food, great weather, and all of my fantastic senior friends. I would go back to Smokey Glen Farms any day, and I will happily relive that afternoon in my mind for a very long time.
I begrudgingly woke up Sunday morning after five hours of sleep to a beautiful morning. What was even better was the prospect of a delicious breakfast from Bread & Chocolate, a small restaurant by 23rd and M streets. When we finally arrived and found a parking space, one look at the menu and I was completely at a loss. I wanted to order everything they offer for breakfast. Four or five types of french toast, omelets, eggs benedict (my FAVORITE) and regular egg dishes and more.
The ambiance at Bread & Chocolate is European in it’s simplicity and attentive yet relaxed service. Their cafe list is impressive, and in addition to the food served at the restaurant, Bread & Chocolate also has a bakery counter where foods can be purchased to bring home.
Because neither of us could decide on eggs or french toast, my roommate and I decided we would get one of each and split them. I ordered the Spinach and Goat Cheese Omelet and my roommate ordered the Chocolate and Banana French Toast.
The food came out to us piping hot. The eggs in my omelet were not the best that I had ever had; they were a bit dry, but still fluffy. The spinach and goat cheese were delicious in the dish, but the cooks put all of the spinach and goat cheese in the middle of the omelet, so you had to eat your way in to get to the good stuff.
The chocolate and banana french toast was made with cinnamon challah bread, fresh banana slices and dark chocolate ganache drizzled on top. It was heavenly. The bavarian cream on the side was good, but it was a bit rich for me for breakfast.
At the end of the meal, I felt pleasantly full, and ready for a nap. I was surprised that the meal did not sit heavier in my stomach, but it was the perfect fuel-up breakfast, as well as a fantastic pre-nap meal. The prices were a little high, and it is not a place that I would trek to often. However I’m glad that I went, and I would recommend it as a place to go for breakfast, but only if you have someone who you can share food with, or you can easily choose between sweet and savory breakfasts.
Since coming to college I have discovered a food that was completely missing from my youth: Dumplings.
A few years back I purchased a bag of frozen dumplings from Trader Joe’s, and fell in love. I cooked them all ways possible: boiled, steamed, pan-fried; each way was a new and delicious experience. And so my search for the best dumplings and unique and interesting fillings began.
Enter Bangkok Joe’s, a modern, thai restaurant with curve and swirl inspired decor. Their menu is extensive, and the most intriguing section, to me, is their dumpling bar. 
The dumpling bar features everything: from chicken buns steamed in bamboo containers to potstickers for vegetarians and omnivors alike. They have shu-mai, fried wontons, crispy rolls and thai spring rolls. Barring soup dumplings (the quasi-holy grail of my life thus far, thank you Anthony Bourdain’s “No Reservations:Shanghai”), they have everything that a dumpling-lover like myself could possibly want.
On my last trip to Bangkok Joe’s, one of my friends and I decided to do the dumpling bar sushi style. We would each order two sets of dumplings for ourselves, and we would split a third order. Just enough to make a meal out of.
We started off with the winter squash potstickers. They were lightly pan fried, and the inside was a nice blend of scallions, winter squash, and a hint of ginger. They harken back to Slavic pierogis, with the consistency of the filling similar to warm mashed potatoes. The flavor is mild, and the slightly spicy dipping sauce that they serve with it is the perfect compliment.
For the main course, I selected, on the servers advice, the chicken and veggie potstickers (front) and, my personal favorite, the crab and veggie crispy wontons (back). The chicken potstickers were very well done, although not as creative as some of the other items in the
dumpling section. The crab and veggie crispy wontons were, as they always are, fantastic. They are one of my things to order from Bangkok Joe’s, either off the dumpling menu or from their regular entrée selection. The wontons are filled with fresh peas, corn, carrots, fried, and then topped with a sriracha aioli and fresh lump crab meat. They are the perfect blend of crispy, creamy, hot, and savory.
The final dish we ordered was off of the dessert menu, a section that I’m less familiar with. My friend and I decided on the fried dough filled with taro paste and topped with taro ice cream and a taro chip. I know that this sounds like a lot of taro, but the nice thing about this veggie is that it easily absorbs the flavors in which it is cooked, and so the sweetness of the honey, cinnamon, and powdered sugar were magnified in the creamy whipped potato-like consistency of the paste. The taro ice cream had a very light flavor, tasted slightly of cinnamon, but was the perfect compliment to the piping hot dough underneath. each square was filled with the paste, and it was almost like eating a dessert ravioli. The taro chip on top was superfluous, and didn’t add or detract from the dish.
Overall, another fantastic meal at Bangkok Joe’s. The service, as usual, was fairly good, and while the food is a little pricy for a college student’s budget, it is not unreasonable to visit once or twice a semester. Status: Recommended.
I say goodbye because I ate them.
A few weeks ago I visited Hello Cupcake bakery in Dupont Circle. I had been meaning to check them out for a while, and finally had some time on my hands to make it happen.
When I walked into the store, I was the only customer there. The girl behind the counter was nice, but she seemed a little harried, even though the owner and another employee were storefront packing an order of mini cupcakes. Maybe that’s why she seemed a bit uncomfortable.
I must admit, I found the service a bit cold, for being the only person there. I bought a box of six, and asked questions about which one they enjoyed the most, and what their seasonal flavors were. The answers I got were short, and I didn’t really get much out of them. I ended up getting pretty much what I had expected to get.
The box above features six flavors (from back left to right, then front left to right): Peanut Butter Blossom, Maya Favorite Cupcake, Heart of Darkness, Triple Coconut, Tiramisu, and You Tart (lemon).
The coconut and Tiramisu were both mediocre. The cake was a bit dry and the cream cheese frosting on the coconut and the marscapone on the tiramisu were both a bit heavy for me (although the marscapone frosting was exceptionally creamy and had good flavor). The chocolate cakes were excellent, and the Maya cupcake was a nice mixture of rich chocolate flavor with the heat of red pepper flakes sprinkled on top. However, my favorite by far was the peanut butter blossom. The peanut butter frosting was just the way I like it: creamy, with the flavor of rich peanut butter but the lightness and texture of buttercream frosting.
(As an aside, I really hate toppings on cupcakes like the Hershey’s Kiss on the PB Blossom and the chocolate-covered espresso bean on the tiramisu. I can appreciate their decorative purpose, but they add nothing to the flavor of the cupcake or the overall experience of eating one. I find them an unnecessary distraction from the actual cupcake. I appreciate cuteness, but I really feel like bakers should focus on the flavors that you eat together, not the afterthoughts.)
What was probably the most dangerous part of this experience for me was that the cupcakes with the buttercream and chocolate frostings did not sit heavy in my stomach, and I did not feel like a whale post-consumption. I will be returning again for a PB Blossom, and will hopefully find a few more enjoyable flavors, and a bit better service.
