Archive | December, 2014

Nommin’ Out on 14th St for New Year’s Brunch: Tico and Le Diplomate

30 Dec

It’s almost New Years!!!!!!!!! Wooo. I for one usually feel that New Years Eve is slightly overrated in general.  What I’m definitely looking forward to, and what is most certainly not overrated, is a gluttonous, hangover-curing New Year’s Day Brunch! Lucky for you, me, and a great friend who turns a year older, there are a plethora of delicious options  in DC that will definitely deliver.  Let’s focus on 14th st NW.  I have dined previously at both of the below establishments in need of some greasy lovin’, and left feeling a big MISSION ACCOMPLISHED.  One of them is even having a New Years Day Brunch special!

TICO

http://www.ticodc.com

This relatively new restaurant, right by the also relatively new Trader Joe’s, is already a proven hit- it was just listed on the Washingtonian’s 100 Very Best Restaurants of 2014.  But this isn’t really a surprise coming from owner Michael Schlow, a Top Chef Master and James Beard Foundation award recipient.  This restaurant serves American food with Spanish, Mexican, and South American flavors within the funkily-decorated walls displaying artwork by Schlow’s wife.

According to BadWolf DC’s blog, “On New Year’s Day, Tico will offer a “Stay In Your Pajamas Disco Brunch” with bottomless mimosas and Bloody Mary’s. The restaurant will offer hangover cures from their popular brunch menu like Duck Confit and Green Chile Hash, Kitchen Sink Breakfast Burritos, Stuffed French Toast, Spicy Mexican Fried Chicken, and more.  The special brunch will be $37.50 per person and will include all you can eat from the Pajama Disco brunch menu, bottomless mimosas and bloody Mary’s, and a special throwback disco soundtrack. Reservations can be made at http://www.ticodc.com/#!reserve/cfwu.”  Click on the blog link for the full menu!  Here’s some menu items that I’ve enjoyed:

Bacon Cheeseburger with fried egg and special sauce

Tico Burger

Tico Mac n Cheese with Serrano Ham

Tico Mac n Cheese

Cinnamon Raisin STUFFED French Toast (it’s stuffed with some sort of delectable cream cheese filling)

Tico Stuffed French Toast

& last but definitely not least, the Hibiscus Margarita, which is one of the best margs this girl has ever enjoyed

Tico Margarita

LE DIPLOMATE

http://lediplomatedc.com/

Le Diplo is having a pre-fixed NYE dinner she-bang which I’m sure will be elegant and classy, but they are also having their usual nom-worthy brunch the following day.  I went there for my birthday brunch back in August, dead set on demolishing one of the best burgers in DC according to the Washingtonian staff.  It is comprised of two thin patties, pickles, onions, and special sauce for an affordable price. Think about it as a super upscale Big Mac.  If that’s what you’ll be hangry for on New Year’s Day, you won’t be disappointed.  After all, this restaurant was also on the Washingtonian’s list of 100 Best Restaurants of 2014.

Le Diplomate Burger Le Diplomate Burger

Happy almost New Years!

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Easy Shrimp Salad

17 Dec

I don’t know about you, but I cannot wait to head home for the holidays this weekend.  Family, friends, and FEASTS await! I’m getting antsy just thinking about it.  Alas, there are still two days standing in my way, and I think I might as well get some nutrition in now.  This shrimp salad is cheap, easy and deliciously satisfying.

You’ll need a tomato, 1 ball of mozzarella, spinach, avocado, lemon, olive oil, and 1 package peeled frozen shrimp.  Simply cook the shrimp in a pan on the stove top, chop up the tomato, mozzarella, and avocado, and toss on a bed of spinach.  For a super light dressing, drizzle on olive oil and squeeze half a lemon’s worth of juice.  Add on any other salad components you like!

Easy Shrimp Salad with Lemon

Easy Shrimp Salad

Easy Shrimp Salad

You’ll feel good, look good, and temporarily stave off the inevitable Christmas vacation pounds.  Enjoy!

Thanksgiving Throwback Thursday: Mom’s Famous Berry Pie

11 Dec

I assume you all fondly remember those monstrous slices of pie you indulged in a few weeks ago during Thanksgiving? I most certainly do.  So much so that today’s post features the best, yes I SAID BEST, pie of all time.  It is my mother’s famous mixed berry pie recipe! Bursting with raspberries, strawberries, and blackberries, contained only by a marvelously golden crunchy topping…. it does not get much better.  My sister and I clamor for her to make this pie at every opportunity, and Thanksgiving was certainly no exception.  It’s a masterpiece.

Recipe (serves 8)

CRUST

  • 2 1/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
  • 1/3 cup chilled solid vegetable shortening, cut into 1/2 inch cubes
  • 6 tablespoons ice water

TOPPING

  • 6 tablespoons (packed) golden brown sugar
  • 6 tablespoons whole almonds
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2 inch cubes
  • 4 1/2 tablespoons old fashioned oats
  • 4 1/2 tablespoons all purpose flour

FILLING

  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 2 tablespoons fresh lemon juice
  • 5 cups total assorted fresh  berries (i.e. raspberries, blackberries, blueberries, strawbs), about 8 oz. each

For crust: Blend flour, sugar, and salt in processor. Add butter and shortening: using on/off turns, cut in until mixture resembles course meal.  Add 5 Tbsps ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.  Gather dough into ball, flatten into disk, wrap in plastic and chill at least an hour.

For filling: Mix sugar, tapioca, and lemon juice in large bowl.  Add berries and toss gently to combine.  Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.

Mixed Berry Pie!

For topping: Combine all ingredients in processor.  Process until moist clumps form (both dough and topping can be made up to 1 day ahead.  Cover topping and chill, keep dough chilled.  Soften dough slightly at room temperature before rolling out).

Preheat oven to 400 degrees.  Roll out the dough on lightly floured surface to 15 inch round.  Transfer to 9 inch diameter glass pie dish.  Trim dough overhang to 1 inch.  Fold overhang under and crimp decoratively, forming high-standing rim (important to keep in all dem berries).  Freeze crust for 20 minutes.

Mixed Berry Pie!

Spoon filling into crust.  Crumble topping evenly over filling.  Bake pie until crust and topping are golden brown and filling is bubbling (about 55 minutes).

Mixed Berry Pie! Mixed Berry Pie!

Transfer to rack and cool at least 3 hours.  Then slice and serve!!

Mixed Berry Pie! Mixed Berry Pie!

I forgot a mound of ice cream; don’t make the same mistake.  See comments below for tips from the baker herself!

Guest Post! Baked Sweet Potato with Kale & Goat Cheese

1 Dec

Happy post-Thanksgiving!!  I don’t know about you all, but I am a solid five lbs heavier from all the deliciousness, and don’t regret it for a second.  However, my aging metabolism dictates that I should probably relax on the extra creamy garlic mashed potatoes for at least these next few days.  Good thing we have today’s Guest Post! You know who you are :). They are super quick, healthy, and only three cheap ingredients.  I give you, baked sweet potato bites with kale and goat cheese!

Sweet Potatoes with Kale and Goat Cheese

Check out the recipe here and enjoy!

 

thewinelifestyle

So close to wine

VINTAGE REFLECTION

By Amy Purfield-Clark

culinarychronicles.wordpress.com/

Discovering new Foodventures with each bite

A Stairway To Fashion

contact: ralucastoica23@gmail.com

Madison Sheffer

a creative communicator

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