Italian Holiday, Part 1

B and I needed a break. Specifically, we needed to get away to where work would find it hard to call. With three weeks to go until our proposed time off work, we booked a trip to Italy. We were last in Italy in 2009 and visited Rome, Florence, Bologna, Pisa and Venice.  This time around we decided to head south to Naples, the Amalfi Coast and Capri.  Overall our 11 day trip was wonderful with just a few hiccups.

The major hiccup was jet lag. Evidently I've never had real jet lag before. At least not like this. We arrived on Monday and that first night I slept great. The second and third night were another story entirely. Those nights, our first two in Sorrento, were pure misery. I told B the bed felt like a prison. While he slept soundly beside me, I laid there wide awake. Each night at about 5 AM (11PM EST) my body would finally shut down for sleep. But I couldn't sleep all day and it wouldn't have helped me kick the jet lag to do so. So by 9 each day I was up, however unready to face the day I felt.  The lack of sleep not only made it hard to enjoy our activities but amped up my anxiety level in a way I haven't experienced in a long time. B, the good, sweet man that he is, got to spend four days managing me until my body finally got it together. Mercifully, our fourth night I slept timely and soundly.

While I was fighting with my circadian rhythms, we kept right on touring, exploring Naples, Sorrento and Pompeii.  Our night in Naples, the first of our trip, was essentially a pit stop in pursuit of pizza.  B had pizza three times in four meals.  Our first lunch at Pizzeria Regina was the best of our time there. A total of five tables and not a single English speaker, the original DOC pizza they serve explains why people travel to Naples for pizza. It was phenomenal! Buttery, smooth buffalo mozzarella, perfect pomodoro sauce, just enough basil and a crust charred in all the right places.

Aside from eating pizza, we spent our limited time in Naples just walking around the city, taking in the parts that weren't touristy.  While we read a lot about Naples being unsafe and not a great place to visit, we really enjoyed it. Sure, the city is gritty and petty crime is a problem. But I felt no less safe there than I do in New York City. And unlike everywhere else we visited this trip (aside from Rome), it felt possible to escape the tourist spots and feel the real "life" of the city.

Our second day we moved on to Sorrento by private transfer. The method of travel is only important because it took us along the winding, narrow coastal road around the Bay of Naples. Stunning views of which I took exactly no pictures. Sorrento lies at the western most end of the Amalfi Coast on a peninsula jutting out into the Bay of Naples and works as a great home base. From there we visited Pompeii, Mt. Vesuvius and Positano. We also spent a fair amount of time just enjoying Sorrento.  

B found this INCREDIBLE bed and breakfast for our five night stay. Upon arrival, the great people from Magi House met us at our drop off location, towed our bags to the hotel and immediately took care of our check in. They escorted us to our room, the Nettuno, to show us how to use all the switches and remotes in our just completed suite. The best part of our suite was the private terrace complete with five person jacuzzi. But the accommodations only make up half of why this place was fantastic. Every morning we enjoyed our breakfast on the rooftop looking out on the Bay of Naples and Mt. Vesuvius. Either during or after breakfast our gracious hosts would give us advice on how to do whatever we had planned for the day, which train tickets were the best investment (cheap v. flexible), how not to get taken as tourists so often do, etc. They were just incredibly sweet and helpful and went the extra mile to make our time in Sorrento and across the Amalfi Coast wonderful.

Our first night, our B&B hosts recommended L'Antica Trattoria for dinner, the same restaurant a trusted colleague who knows food also recommended.  The food was great.  We enjoyed a lovely three course meal complete with outstanding insalata caprese, a favorite of mine that I gorged on all across Italy. 

Insalata Caprese, made with fresh, buttery mozzarella di bufala and tomatoes grown in the volcanic soils left by Mt. Vesuvius - incredible!

As good as it was, we would have better meals later in the trip. But during this dinner we had the BEST wine we had in Italy - a 2004 Primitivo.  With years of working in Italian restaurants behind me, I know more about Italian wine than any other and I naturally gravitate toward it as a result.  B, however, has never been wowed in the same way (probably because we don't routinely buy the 1997 Barolos that mark out Italian wine as some of the best).  That Primitivo changed his mind.  The next time we stop into the Vienna Vintner, I think our case will lean heavily to Italian wines.

We spent a couple days just exploring Sorrento, it's narrow streets and historic spots.  But we also struck out for other destinations, including Pompeii.  When we left for the ruins the weather was gorgeous - 75 degrees and sunny. We arrived at Pompeii by train and bought our tickets to enter just it started to rain.  We weren't prepared but decided that since it was just a light rain we'd proceed and just accept getting wet. Not long after we entered the ruins, light rain became heavy and by the time we left an hour and half later, we were soaked to the skin. Thankfully we had a backpack and managed to keep the important things (e.g. my iPhone) dry.  Sadly, that means we got only one picture of the whole experience. But Pompeii was amazing. If you read about it, Pompeii wasn't particularly significant to the Roman Empire. But to see the scope of the ruins, acres and acres of really complex, thoughtfully laid out roads, stalls, and government buildings was totally worth getting drenched to see. And we got a funny story out of the deal.

Our one and only picture from Pompeii, the judicial building

The day after Pompeii we visited Positano. Getting there was easy. Public transit options around Italy are actually pretty amazing. But it also means that without a car you're at the mercy of the same public transit I just praised.  Enter the SITA bus.  We took this busline from Sorrento to Positano. The route takes you along the coastal road up in the hills. Gorgeous, but there's a catch. Imagine a big, heavy bus laden with 60ish people and some luggage taking hair pins turns on downhill grades, giving the brakes the workout of their lives. Were it not for the summers in Greece driving up and down the mountain on a one lane road, honking before going around corners all while looking at the hundreds of crosses marking those who didn't make the turn, I'd have been scared. As it was, I found the whole thing pretty amusing.  

We arrived in Positano near the top of the city. The view was incredible.

Most of the places and things to see in Positano are close to the water, so we headed down.  With the whole city built into the sides of the cliffs, the descent was steep (I felt it in my calves the next day). On the way down we looked through the various shops amd restaurants and tried to decide what to do for lunch. We settled on a restaurant right on the water and got to enjoy a lovely view over simple, delicious food. After lunch we did some more wandering and ultimately ended up sitting on the beach, enjoying the sound of the waves crashing and each other's company. Perhaps if we'd had more time we could have found other ways to spend it, but Positano while beautiful, is heavily geared toward tourists, something B and I run out of patience with very quickly. Instead of walking stall to stall and being heckled by shopkeepers to come in and buy, we decided to enjoy the natural beauty of the coast and weather.

Facing Positano from the water (note the throngs of tourists)

Rather than hiking back up the mountain to catch the bus, we decided to return to Sorrento by sea, taking a 1.5 hour boat trip around the end of the peninsula.  The boat stays relatively close to the coast line for all but the last 30 minutes or so of the trip, which left us with spectacular views of the rocks faces and cliffs.

Our last day in Sorrento, I woke up with a tension headache. That was fine because at least I'd slept. Our plan had been to go to Mt. Vesuvius. Given my headache and the probability of a bumpy bus ride up the mountain, not to mention the 1,000 meter hike straight up to the crater, I decided it was better for B to go alone and leave me behind for a few hours. While he hiked the volcano, I bummed around Sorrento, picking up a few souvenirs and just wandering. If you haven't noticed, B and I both enjoy this aspect of traveling, just ambling about seeing whatever street life can show us. I had a relaxing and enjoyable morning, with just enough walking (and Advil) to loosen up the muscles in my back, leaving me headache free by the time B got back around 2.  We did some more wandering together and then capped off our night with dinner at Il Buco, one of several Michelin starred restuarants in the area. Sometimes I forget how late meals begin in Italy (and most of Europe). Our reservation was at 8PM. The restaurant was empty when we arrived.

The interesting interior of Il Buco

Within 20 minutes of our arrival, the place started to fill up.  We enjoyed a leisurely three course, 2.5 hour meal complete with great wine. Highlights included our amuse-bouche, courtesy of the chef. For B, a zucchini flower stuffed with homemade mozzarella and fried.  For me, a deconstructed caprese with the creamiest mozzarella I've ever had, an almost yogurt-like consistency.

Zucchini flower, served over basil oil and a tomato compote

The most perfect mozzarella

Every course was exceptional, leaving us glad to have saved Il Buco until our last night in Sorrento. Returning to our hotel around 11 we packed up and prepared to depart for Capri the next day. But we did so feeling like we'd gotten a great deal out of our five nights in Sorrento, a warm, pleasant little city that we would happily visit again.

No Promises

The few of you that have followed my blog on and off over the years know that I moved to my own site, simplepleasuresva.com, for the last couple of years. However, given the sporadic nature of my blogging, it didn't make sense to keep paying for something I was only using a handful of times a year so I'm back to my Blogger site.

But I'm making no promises. Since I let my site subscription expire I've missed the creative outlet that having a blog gave me. Without realizing it, blogging took on a "journal"-like quality that fed a different part of me. That said, I still work too much and prefer to spend my non-working time with B, my friends and family. So I'm making no promises to keep this blog updated more than once a month or so. But here I am. 

I've moved...

After three great years with Blogger, it's time for a change.  You can find all the content you liked on this site and much more at Simple Pleasures' new home: www.simplepleasuresva.com.  Come find me there!

Chicken and chorizo stew

December is always a crazy month, packed with family, friends and parties.  And it's the month that I'm doubly excited to go to the mail box for the promise of Christmas cards.  The rest of the year I'm only excited to go to the mailbox for cooking magazines.  But with all the holiday hubbub, even my beloved cooking mags took a backseat.  I'm finally catching up and was pleasantly surprised to find that the January issue of Cooking Light, which arrived here right in the middle of the holiday mayhem, had several recipes I couldn't wait to try out.  This recipe was the first of several I'll be piloting and while it's heavily modified to our tastes, it turned out to be an excellent winter meal.

Ingredients
4 1/2 cups fat-free, lower-sodium chicken broth, divided
6 garlic cloves, divided
1 onion, quartered
1 medium carrot, unpeeled, chopped
3/4 teaspoon freshly cracked black pepper, divided
1 1/2 teaspoons cumin, divided
2 (6-ounce) skinless, boneless chicken breast halves
3 cups cubed red potato
1 1/2 cups chopped onion
1 medium red bell pepper, chopped
6 ounces chopped Spanish chorizo
1/2 teaspoon cracked red pepper
1/4 teaspoon saffron threads
1/8 cup all purpose flour
2 tablespoons chopped fresh parsley
Salt to taste

Combine 4 cups chicken broth, 3 whole garlic cloves, onion, carrot, 1 teaspoon cumin, 1/2 teaspoon freshly cracked pepper and a hefty pinch of salt in a large, high-sided skillet over medium-high heat.

The poaching liquid awaiting the chicken

Add chicken to pan; bring mixture to a boil. Reduce heat, and simmer 14 minutes or until chicken is done. While the chicken is poaching, mince the remaining garlic, cube the potatoes and chop the onion and bell pepper.

Remove chicken, reserving cooking liquid; cool. Shred chicken. Strain cooking liquid through a fine sieve over a bowl; discard solids. Wipe pan with paper towels. Sauté sausage over medium-high heat 2 minutes. Add potato, onion, bell pepper and a pinch of salt; sauté 8 minutes, stirring occasionally. Add garlic, cracked red pepper, saffron and remaining black pepper; sauté 2 minutes, stirring constantly. Add reserved cooking liquid; bring to a simmer. Taste and adjust seasoning according to your tastes.

 Ready to simmer

Simmer 12 minutes, stirring occasionally. Add shredded chicken; simmer 5 minutes. Check seasoning again.  While the dish is simmering, add flour and remaining 1/2 cup of chicken broth to a container with a tight sealing lid.  Shake until all the flour is dissolved and no lumps remain.  Add to stew and bring to boil, and then let simmer for 5 more minutes stirring occasionally.  This will thicken the stew.  Ladle about 1 cup stew into each of 4 bowls.

 Chicken and chorizo stew, ready to be enjoyed!

Gnocchi with white beans and spinach

I was cruising around the interwebs looking for something interesting to add to our dinner rotation this week and I stumbled on a recipe for skillet gnocchi with white beans and chard from EatingWell.com. I wasn't thrilled by the recipe as presented but used it as the inspiration for the recipe you see here.  This turned out to be a nice, warm pasta dish for a bitter cold night.  At about 500 calories a serving (4 servings), this dish packs a lot of flavor without layering in much fat.

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 teaspoon cracked red pepper
1/4 cup dry red wine
1/4 cup chicken stock*
6 cups baby spinach leaves
1 tablespoon oregano
1 tablespoon basil
1 15-ounce can crushed San Marzano tomatoes
1 15-ounce can cannellini beans, rinsed
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Kosher salt
Freshly cracked black pepper

*To make this dish vegetarian, substitute vegetable stock or water for the chicken stock

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Reduce the heat to medium. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, for 2 minutes. Stir in garlic.  Season with cracked red pepper, a pinch of salt and a few grinds of freshly cracked pepper. Saute for 1 minute.  Deglaze the pan with the 1/4 cup of wine.  Reduce heat to medium and add chicken stock.  Cook until the onion is soft and most of the liquid has evaporated, 4 to 6 minutes.

 Onions and garlic sauteing with chicken stock, cracked red pepper, salt and black pepper

Add oregano and basil. Add spinach and cook, stirring, until it starts to wilt, 1 to 2 minutes.

Spinach melting into the onions and garlic

Stir in tomatoes and beans and bring to a simmer. Add salt and pepper to taste. Stir in the gnocchi, cover and allow to simmer for 3 more minutes. Check the seasoning again, add salt and pepper to taste.

Red, green, and gold coming together in the pan

Transfer the gnocchi mixture from the skillet to an 8"x8" casserole dish.  Sprinkle with mozzarella and Parmesan.  Place the casserole dish under the broiler until the cheese is melted, bubbling and slightly brown, about 2 minutes.

Just out from under the broiler

Allow the pasta to stand for three minutes before serving.

A heaping helping of the finished product

Enjoy!

Red quinoa and black bean salad

As B and I continue down our weight loss path (unsurprisingly, he's been more successful than me, losing 9 pounds to my 7), I keep looking for interesting lunch items.  I found this one on Oh She Glows, a positive body-image focused blog that I follow, and it's excellent.  Like most everything you see here, I've adapted it to my own tastes.

Ingredients

For the salad:

1 cup red quinoa
1 15 oz can black beans
1 large avocado
1 large red pepper, coarsely chopped
3 scallions, chopped
2 tablespoons cilantro, chopped

For the dressing:

The juice of 2 limes
Kosher salt
Freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon cracked red pepper flakes
1/2 cup olive oil

Cook the quinoa according to package directions.  Strain and rinse with cold water to stop the cooking process. Pour the rinsed quinoa into a large mixing bowl.  Rinse black beans and add to quinoa.  Split the avocado and remove the pit.  Score the avocado into 1/2 inch squares and scoop, with a spoon, into the mix bowl.  Add the chopped red pepper and scallion.  Toss all ingredients together.

To prepare the dressing, mix the lime juice, kosher salt, pepper, cumin and cracked red pepper in a container with a lid.  Add the olive oil, snap on the lid and shake well.  Drizzle the dressing all over the prepared salad.  Toss the salad to evenly distribute the dressing.  Garnish with more fresh cilantro and serve!

Slow-cooked smoky chicken and pinto beans

I'm constantly looking for new, healthy recipe ideas.  I thumb through magazines, new and old, I browse the web, but my favorite source lately has been other food blogs.  I love taking recipes other people have test-driven and adding my own twist.  This one is adapted from just such a recipe found on Taste As You Go and had the added benefit of being both a slow cooker recipe (I'm really into my slow cooker right now) and a total comfort food.

Ingredients

1 cup dried pinto beans, rinsed
1 16-ounce jar of fire roasted salsa
2 tablespoons chopped canned chipotle peppers in adobo sauce
1 tablespoon adobo sauce
2 tablespoons flour
1 cup chicken stock
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon cumin
2 teaspoons chili powder
1 medium red onion, chopped
1 red bell pepper, chopped (ribs and seeds removed)
1/4 cup fresh cilantro, chopped

In a 5-quart or larger slow-cooker, add beans, salsa, peppers, adobo sauce, flour, and chicken stock. Season chicken on both sides with salt, pepper. Sprinkle the cumin and chili powder evenly over both sides of the chicken as well. Place chicken in the slow-cooker, pressing the chicken down into the liquid mix as much as possible. Scatter the onion and bell pepper on top.

 All ingredients in the slow cooker, ready to go

Cover and cook on low heat for 8 hours. Remove chicken from the slow-cooker, shred into large pieces and serve, garnished with fresh cilantro.

Restaurant Review: Hill Country Barbeque Market

I don't think classifying this post as a restaurant review is really accurate.  I think a more accurate categorization might be "ode to barbeque " or "prayer to the gods of fat and flavor." In short (and certainly in blasphemy), blessed are those who eat this barbeque.

We chose Hill Country Barbeque Market to celebrate the birthday of a coworker, S.  Her December 29th birthday screws her in the work celebration department since our office is a ghost town the week between Christmas and the New Year.  To make it up to her and also to relive some of the delicious barbeque we've enjoyed together on Southwest border travels, our little Communications team decided to give this place a try.

When I walked in, I was surprised by how large the restaurant is for occupying what looks like only a small store-front on 7th Street in the busy and crowded Penn Quarter neighborhood of DC. But this New York based barbeque joint is definitely trying to channel the "everything is bigger in Texas" vibe and does so pretty successfully.  I was also surprised to realize that while I made a reservation ahead of time, it's not a sit-down restaurant.  Once seated, you're each given a card with the menu on it.  When you've decided what you want you walk up to the counters and order, receive your food on a tray and take it back to your table.

Because we're good food sharers and like to try everything (READ: we're gluttons for the right food), S, V, and I decided to each choose one combo from the lunch specials list and have them throw it all together.  Together we chose a Brisket, Chicken and Rib Special, a Brisket Chomp Special and a Kruez Sausage Special.  The meat, wrapped all together in paper right there in front of us, totaled one-quarter pound lean-brisket, a half-pound moist brisket, a quarter of a chicken, one-third of a pound of jalapeno cheese sausage, and a large pork spare rib.  Each combo also came with a side of cornbread with ancho-honey butter and an 8 ounce side.  That meant between us we had three sides.  And here comes the real gluttony. We couldn't make do with just three because the Long Horn Cheddar Mac & Cheese looked too good for just one side so we added an extra to be able to try the Campfire Baked Beans with Burnt Ends and the Corn Pudding.  All unwrapped at the table, this was the spread for three people.

I'd like to say there were leftovers, but I'd be lying.  We laid waste to our meal, leaving only a few bits of lean brisket and pork rib and maybe all of three bites of our sides.  But this food was phenomenal.  We've all been to Texas and had real barbeque.  This may have lacked the smoke that you get there with outside smokers (you can't do that in downtown DC), but otherwise, it brought all the flavors we've come to expect from real barbeque.  The moist brisket fell apart on your fork, the chicken was so juicy I nearly spattered it on the guy sitting to my left and then there was the sausage.  I don't know what it is about us and sausage, but every time it's ordered it's enjoyed above all else.  I've written about this before.

The sides were, for the most part, the same great combination of flavors (and, let's be honest, a whole lot of fat). The mac and cheese was rich and creamy. Having been made with penne rigate, every furrow of every noodle seemed to soak up the cheese sauce.  The corn pudding was a surprising favorite.  A dish I at least had never tried, I was pleasantly surprised to find that it wasn't mushy. Instead, the texture was a juxtaposition of still crisp corn kernels and a creamy pudding base.  And the natural sweetness from the corn was played up with just the right amount of salt. The last side, the baked beans, didn't wow me.  They were good, but not something I'd go back for.  Next time, it's all about the corn pudding!

By the time we cashed out, there was a lot of grumbling about how full we were and more than a little wondering about how we'd manage to stay awake for the remainder of the work day.  Somehow we managed it, but I don't think I'll be going back to Hill Country for lunch.  This will have to be dinner next time and it will have to be only as a special treat if I want my pants to continue to fit.

An open letter to 2012

Dear 2012 -

I have high hopes for you.  2011 was good to me, good to us, for the most part.  It was a year filled with friends and family, travel and memories, food and laughter, health and wellness, interesting work and new opportunities. But there's always room for improvement. That's where you come in, 2012.

Your predecessor brought us fewer occasions to spend with loved ones than we would have liked.  It is incumbent upon you to bring several more opportunities to visit Michigan, see old friends, meet and get to know the new ones they're bringing into the world and spend time with our parents and brothers and sisters.  I'd also love to find myself at the end of your term riffling through pictures of travels elsewhere to be with those we love.  Halifax, Boston, Toledo, Denver, Chicago, I'm not picky, just bring our hearts to those they love.

Just as important as bringing us to those we love, bring them back to us.  Fill our table with the sounds of their laughter.  Allow me to cook and cook and cook and fill every dish with the joy it gives me to share them.  Let our dear ones return home or tuck themselves into our fluffy guest beds, full, content and with the same warmth from being in our house that we get by having them here.  (Hear that people? Come visit! We'll feed you!)

I'm also demanding that you provide ample opportunities for B and I to exercise our travel personalities.  Over the years, we've found that on vacation, especially just the two of us, we're different people.  We laugh easier, smile more and banter faster and with ever-increasing wit.  2011 took us for a short Vegas vacation and a mini-trip to Chicago. 2012, to do right by me, bring longer travel somewhere farther flung.  London? The Caribbean? Spain? I could content myself with any of these places, let's just choose and start planning.

Next, give my feet wings.  In March, I run my first half marathon. I'm doing it for my health, for the satisfaction of knowing that I can accomplish something truly difficult with the right mindset and dedication. I'm doing it for the opportunity to spend some real, no kidding quality time with my little brother before he's all grown up.  And finally, I'm doing it for my Dad.  Because 2012, you're going to be WAY better to my Dad than your predecessor.  This is not a request, it's a demand. The only way the word cancer will be uttered during your term will be as a memory of what he beat in 2011 and what he will continue to dominate.

Finally, while I was on the road in 2011 less than the previous year, I still slept 51 nights away from home for work. I averaged 50+ hours in the office per week (an average that was drastically impacted by a quiet November and December) and another 20+ hours per week from the warmth and comfort of my couch, but working nonetheless.  I said "no" to more social engagements than I can count thanks to the constant, stressful grind that is my job.  So 2012, here's what I want from you - a dramatic drop in work-related travel.  How about 30 nights? That seems like a good, realistic goal.  See what you can do. While you're at it, see what you can do to help B make it in the door 12 hours or less after he leaves every day.  Help us spend more than one hour a night in the same room while still conscious.  I'd love to request a way to diminish my average weekly hours, but I'm also realistic.  With new demands and changes and opportunities on the horizon, I understand the need to keep up the crazy hours, but let's try to keep them up from the metro DC area.

I hope my expectations are clear, 2012. Get to work!

A new kind of New Year

Sometimes planning a trip with a group can be difficult with all the moving parts and individual needs.  And sometimes the trip comes together like serendipity with every piece fitting perfectly into the puzzle.  That's how it happened that we ended up in Boston to ring in the new year.  Midway through November our friends in Halifax, A&D, found a great last minute flight deal to Boston.  In just a few days, we'd nailed down the details with our Boston-based friends, J&P, and booked in our own flights from DC to join them to welcome 2012.

We arrived on Friday, looking forward to getting to spend time with our friends over a low-key weekend with far more focus on the company than on outside activities. And that's exactly what we got.

When we arrived, A&D were at the zoo with X, their 20 month old daughter, giving us a few minutes to catch up one-on-one with J&P.  But an hour or so later we were finally all under one roof, having exchanged long over due hugs and greetings.  To our wonderful surprise, X wasn't even a little bashful being thrust into this whole crowd of faces she rarely sees in person.  So while she got familiar again with all the crazy people in the room, all of whom enjoy the sweet "aunt" and "uncle" monikers by which we're called, we set about deciding what dinner would entail and making a food plan for the weekend.

X has a lot of food sensitivities right now, which leaves eating out as a tough choice.  Conveniently, this trip included a whole bunch of people who like to cook and have no concerns with making adjustments to accommodate food sensitivities and (in my case) allergies.  As the Executive Chef of the J&P household, P had already laid a plan to make a hearty veggie-filled pasta for us the first night, bursting with Portobello mushrooms, eggplant and zucchini.  As a group we decided on a classic steak and potatoes meal for New Year's Eve and before long we were off to Whole Foods to get everything we needed (and of course, to stop at the liquor store to ensure we had plenty of "spirits" with which to welcome 2012).

Dinner that night was a big hit, both with the adults for the great combinations of flavors and well-prepared veggies and with X for the bow-tie pasta.  In fact, Uncle P's pasta making skills made him very popular for the duration of the weekend.

 Chef P chopping tomatoes to add to our pasta

We spent the duration of the evening doing what we do best, catching up, talking, laughing, basking in the presence of these people that we so seldom get to see.  Before we knew it, midnight was creeping up and we were debating if B and I could even catch a cab from Jamaica Plain back to our downtown hotel.  Luckily, P took control and within about 20 minutes we were headed for a good night's sleep (or so we thought).

Turns out, the beds at the Marriott Copley Place are medieval. Hard and awful.  But that made it easy to get up at a decent hour and get back to JP to start our day.

By the time we rolled in, A&D and X were already on the move and J&P weren't far behind.  D had offered early on to be our breakfast chef and was already one batch in on the steel cut oats that would be our morning meal.  After some "getting to know you" with the stove, I managed to produce some nicely broiled bread to enjoy with jam while we awaited the oatmeal. After enjoying D's excellent oats, we decided to head down to the Wharf to go to the Aquarium.  With all the creatures and colors, A&D hoped it would be a hit with X and let's be honest, the rest of us are pretty easily entertained as well.  Show me a penguin and I'm a happy girl.

I didn't have to wait long either, the penguin habitat is just about the first thing you see when you walk in the door.

Two penguin friends on display

After the penguins, we wound our way around a giant fish tank, filled with gorgeous tropical fish, rays, sharks and even a sea turtle. 

 A very blurry tortuga

Another blurry shot, this time of X saying "Hi!" to all the passing fish

Not long after, we got separated, J&P, B and I ending up in the outdoor sea lion habitat while trying (and failing) to follow A&D and X to the touch tank for X to meet a ray and a small shark up close and personal.  But somehow we managed to meet up around the front door just as we were all hitting our limits on tourist activities and hoping for a little lunch. Most of the nearby restaurants were crowded, but we managed to get a table at Joe's and enjoy a relatively peaceful lunch (if you discount the wretched waitress who was, shall we say, less than helpful). 

By the time we finished our late lunch it was dark and we decided to head back to J&P's by way of Faneuil Hall.  The whole plaza was filled with Christmas decorations including an ENORMOUS Christmas tree and an ice sculpture sleigh.

J&P in front of the Christmas Tree

After watching a street performer for a few minutes, we made our way to the T and back to J&P's to relax and eventually get to making dinner.  Everyone was ready for some down time when we got back and we all piled into J&P's living room. X, however, had napped on the T on the way back and was ready to burn off some more energy. So while we all sank into couches and spots on the floor, X got out her boogie book and leggings and did some reading and dancing.

After being thoroughly entertained by X dancing (and J's failed attempts to do the robot), we finally had to get it together to start on dinner or we really would be eating at midnight. P was in charge of the steak and roasted brussel spouts and I had potato responsibility.  While P prepped at the counter, I sat down at the table to peel and slice potatoes for Patates sto furno, Greek-style potatoes cut into spears and roasted in the oven with olive oil, salt pepper and oregano.  Not long after getting down to business, I had some sous chef assistance from X.  Once all the potatoes were down in the pan, X helped dress them with oregano and salt.  After I mixed it all together with the olive oil and ensured every potato was covered, X showed her cooking skills, informing me that the potatoes needed more salt, which she happily tossed in for us. 

With dinner on the way, we sat back to enjoy our evening with more chat and laughter.  We opened a few bottles of wine, enjoyed some stinky cheeses, but mostly again, just enjoyed each other.  At some point, as we all sat around the table, X crawled up into A's lap to play.  Part of that play included A and X going through the motions of "rowing" while A sang "Row, Row, Row Your Boat."  And because we are awesome, we all joined in.  And then we started singing in rounds, with A&D singing the first, B the second, J and I the third and P coming in on the fourth with his own tuneful rendition of "I Had The Time of My Life" which oddly, fits right into the cadence of "Row, Row, Row Your Boat."  X dug the full-court press we were giving her song and proceeded to row and laugh and row some more.  When the singing had finally lapsed, B even graced us with his bizarre spoken word rendition.

After all this excitement and her train nap, X finally consented to sleep, just in time for the adults to sit down to dinner and to ring in the new year.  While it wasn't the crazy, booze-soaked new years of the past, the company, down to the newest little member of the crew, made it a perfect way to welcome 2012!

The next morning we were a little slower to get moving and finally all came together for breakfast (or in X's case, Breakfast Round 2) around 1030.  D made us some excellent blueberry pancakes and bacon while we all milled around in the kitchen, knowing it was our last day all together.  The highlight of this meal though, again, was X.  Crawling up on a chair at the table, she declared (after some prodding from a certain Uncle B) that "Uncle B is awesome!", "X is awesome!", "Everybody's awesome!". 

And this cuteness wasn't the last thing X had in store for us at breakfast.  She followed up, with some more help from a certain rotten Uncle, with "Aunt J is naughty" which she proceeded to repeat as long as we continued to laugh, which wasn't hard to negotiate considering what she was saying.  

After breakfast we decided it was time to take our awesomeness outside for a walk in the gorgeous 50 degree weather.  We meandered up to the Arboretum, which is just a few short blocks from J&P's place.  Full of people running, biking and walking dogs, we weren't the only ones looking to take advantage of the nice weather.  We spent about an hour roaming around, more or less following A and X wherever their wanderings took us.  

 A and X, negotiating where to go next

When we finally arrived back at J&P's, we only had a couple of hours before B and I would have to pack up for the airport.  We spent the last of our time where we had spent most of the weekend, clustered around the kitchen table, snacking and chatting and laughing.  Which brings us to the last official act of the weekend - the great Hall Street sprint.  My memory has failed and I have no idea how this argument started, but not long before we were due to depart J&P began to argue about who could spring faster.  B and I have arguments like this too as we're both pretty competitive.  However, our arguments tend to end as intellectual exercises, each postulating why we think we're superior.  Not J&P.  They each presented their case for greater sprint speed, but they didn't leave it at that.  They took it outside for a foot race!

J (who may  have been at a disadvantage in her skinny jeans) and P, ready to head outside to race

Getting set at the starting line with B as the line judge

D and X on the porch, waiting for the race to start

P, about to cross the finish line, about 15 feet ahead of J

Needless to say, P smoked J.  But their race was hilarious and a great, light-heated way to end a wonderful weekend.  Before long we were getting suitcases in the car, giving last hugs and saying our goodbyes. 

I can only describe this weekend the way I describe most times spent with these incredible friends.  Cathartic. Soul-soothing. Necessary.  Thank you all for a great trip and new year's celebration. We can't wait to do it again!

Vegetable and chickpea curry

Several of my favorite people are vegetarians and I too often find myself scratching my head about what to serve when they come to dinner. As a result, I've spent a fair amount of time hunting for interesting vegetarian options.  I stumbled onto this recipe from Cooking Light and was pleasantly surprised to find that with a few tweaks we could enjoy a very healthy, veggie-filled meal that was still hearty enough to feel like a winter comfort food.  The ingredients and instructions below are my updated version.

1 tablespoon olive oil
1 1/2 cups chopped onion
6 carrots, sliced (1/4 inch thick)
2 tablespoons curry powder
1 teaspoon brown sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
1 Anaheim pepper, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
2 medium baking potatoes, peeled and cubed
1 green bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1/2 cup Greek yogurt
6 lemon wedges

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and Anaheim pepper; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender.

 The chickpea and vegetable mixture, ready for its last ingredients

Add spinach and greek yogurt; stir until spinach wilts. Serve over Basmati rice with lemon wedges.

Before and after: smaller guest bedroom

Finally, a year and a half after moving in, we've finished redoing our first room! I know, I know. It took long enough. But with our crazy travel schedules and long work hours its taken a long time to get any of the changes we wanted to make underway. Just a few days before Christmas I put the finishing touches on our office/smaller guest bedroom.

Remember the before, complete with fabulous sun and moon wallpaper border and blue aluminum blinds.

Before

And now, the after. A new paint job, new dark wood blinds and best of all - NO WALLPAPER.

The "guest room" part of the room, complete with your own cat

The "office" part of the room

What do you think?

Soft gingersnaps

Generally, I'm not a fan of gingersnaps. They get stale quickly and within a day or so go from tasty cookie to something with which you could bludgeon a robber.  At least that's how I felt until I found this little gem of a recipe. They are soft, delicious and as close to perfect as a cookie gets. I took these to my office holiday party and received RAVE reviews.

Ingredients

1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar

Using a stand mixer, cream butter and sugar. If you don't have stand mixer, you can use a hand mixer, but be mindful that this batter gets very heavy and thick and might burn out an old or less powerful hand mixer. Add eggs, one by one, beating well after each addition. Beat in molasses.

In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.

Refrigerate the dough for one hour.  Roll into one inch balls. Roll each ball in sugar. Place two inches apart on ungreased baking sheets.

Bake at 350 degrees F for 8 to 12 minutes or until lightly browned. Allow to cool on the baking sheet for two minutes before moving to cooling racks.

Tru(th) be told, I liked Boka better

Since B and I flew in and out of Chicago to attend his sister's wedding, we decided it would be a great opportunity to steal a little bit of time just the two of us.  This was a tough decision to come to because we have so many friends in Chicago that we love and would like to have seen. But it's been a long year with too many hours work, too many miles traveled individually and not nearly enough time spent just enjoying each other.  So we decided to keep our trip, which was quick anyway, just between us, in spite of all the wonderful people we wanted to see while there.

Xoco or proof that food doesn't have to be expensive to be fabulous

We arrived in Chicago in time to check into our hotel on the Magnificent Mile and grab a late lunch.  We had done some online research before arriving and decided to give Rick Bayless's downtown cafeteria style spot, Xoco, a try.

Taking our position in line, we had just enough time to decide on our tortas and order before our places in the 40-seat restaurant were available.  B chose the Pepito torta, a crusty sandwich filled with braised shortrib, caramelized onion, Jack cheese and black beans.  I selected the Choriqueso torta, a mash up of house-made chorizo, roasted Poblano peppers and tomatillo salsa.  Both were unbelievable.  The meat in B's sandwich was so tender it fell apart and the caramelized onions added a delicious sweetness.  My sandwich was the spicier of the two.  Packed with heat, I had a hard time putting it down.  In fact, had B and I not agreed to share both sandwiches I would have mowed through both halves without a second thought.

Xoco's wood firing oven where every delicious torta is made

Boka, a return to our roots

The year that B and I lived in Lincoln Park, a new restaurant - Boka - sprang up right across the street from our apartment.  We went in for drinks a couple of times, but at the time we were so poor we could scarcely afford a glass of wine. We never even considered eating there, it wasn't an option.

But this restaurant, new in 2004, is still there and getting rave reviews. It was awarded its first Michelin star last year.  So we couldn't pass up an opportunity to try it now that we wouldn't be forgoing rent money to do so.

We arrived in time for our 7PM reservation and were seated in a cozy corner booth near the rear of the restaurant. It was a great spot to enjoy some intimate conversation and reminisce about our days in Chicago.  We enjoy that particular kind of reminiscing because, in retrospect, we were seriously strapped for cash, overworked (I was in grad school and working full time for the Senate and B was working 80 hours a week on a campaign) and so damn happy. I'm not saying we're uphappy now, it's just a different kind of happy. We're real adults now with all the responsibilities that entails.  Back when we lived in Chicago, we had all the freedom of adults but not nearly as much of the reality that comes with it.

One short trip down memory lane later, we were greeted by a friendly server who, in addition to answering some questions about the a la carte menu, explained the three, six or nine-course Chef's tasting menus.  Basically, you just tell them what you don't like (or in my case are allergic to) and they create the requisite number of dishes without any additional intervention from the customer.  We chose the six-course menu with the wine pairing and sat back to await the surprise of each course.

First Course: Quartet of sushi and seafood

This will be one of the last photos, as darkness became increasingly problematic

Clockwise from the lower right we enjoyed a British Columbian oyster with a yuzu glaze; yellowtail with edamame, sesame and white grape; red snapper carpaccio with black truffle; and adobo seared tuna with king crab nori roll.  

Every single bite was bursting with flavor. B's favorite - hands down - was the oyster. He described it as a fresh blast of ocean.  I fell in love with the adobo seared tuna.  Perfectly prepared, the seasoning was robust yet somehow didn't overpower the tuna and king crab's subtle flavors.  Everything about this box was incredible.  With a first course like this we couldn't wait to see what else was on the way!

Second course: Steel head trout

Our second course was composed of a small piece of perfectly seasoned steel head trout with exceptionally crisp skin.  It shared the plate with celery root puree, curried leeks, seafood dumplings and pickled crosnes.  The first bite was a little bit of everything and it was exquisite - a perfect balance of flavors.  Tasting each item individually however, revealed that the leeks were the best thing on the plate. I should be raving about the trout, and don't get me wrong, it was very, very good, but the leeks had more flavor than any vegetable I have ever encountered. 

Third course: Sweetbreads

Next to the table was a small assortment of veal sweetbreads served with roasted figs, celery root puree,  broccoflower and wild mushrooms.  

If you can put aside the idea of what you're eating, this is a dish I would recommend without question.  Sweetbreads, when prepared properly as Boka certainly did, are tender and succulent. The most interesting element of this plate was the juxtaposition between the mushrooms and the sweetbreads.  The earthy bite of the mushrooms against the soft, buttery texture of the sweetbread made the whole dish.

Fourth course: Lamb

When considering the a la carte menu, the lamb loin with poached milk belly, arancini, broccoli hash and black garlic sauce was high on my list.  And lo and behold, a very similar creation appeared as our fourth course.  The lamb was a perfect medium rare.  But the star of this dish, again, was the vegetable.  Likely packed full of butter, the broccoli hash had all the sweetness of a broccoli floret and none of the bitterness of the stems.

Fifth course: Beef Tenderloin

Our last savory course arrived bursting with meaty flavor.  Again, perfectly prepared, the medium rare beef tenderloin could be cut with a butter knife.  Add to it a tiny Yorkshire pudding, savoy cabbage and Cipollini onions and you have a truly incredible set of flavors.  The highlight of this dish was the beef, yet I found myself wondering how the cabbage was prepared that it had none of the normal, almost slimy texture of cooked cabbage (something I generally don't like).  It was delicious.

Sixth course (bonus course): Panna cotta

This was the most unexpected course. An addition from the Chef, our first sweet course could have happily ended the meal for me.  Made with yogurt, this panna cotta was tangy and rich without being overpoweringly sweet.  Topped with a gelee and fresh grapes, it was extremely refreshing and a great way to clear the palate.  

Seventh couse: Chocolate Ganache

The last course - we were SO full at this point! Maybe that's why this course felt like it missed the mark.  But the Chocolate ganache with flourless chocolate cake and horchata ice cream just seemed a little one-note after all of the incredible combinations of flavors we'd enjoyed throughout the evening. Sure, it was decadent, but it just didn't hold up to scrutiny the way every other dish had.

Three hours, seven courses and seven wine pairings later we were back on the street looking for a cab, feeling gluttonous but extremely satisfied.  What a fabulous way to wander down memory lane, coming back to our old neighborhood to try this tremendous restaurant (which really, really deserves that Michelin star).

Tru(ly) a little ovepriced

For our last meal in Chicago before heading home the following morning, we made a reservation at Tru in Streeterville.  Right down the street from our last apartment in Chicago before moving to the East Cost (are you seeing a theme here?), this restaurant has been receiving accolades for as long as I can remember.  We had to give it a try.

We arrived in just a few minutes past our 730PM reservation time - evidently we'd forgotten just how long it takes to cross Michigan Ave - and were ushered into the lounge to wait for our table.  In just the five minutes we spent in the lounge we caught sight of three men in tuxedos and an Ambassador in full regalia.  We joked about the irony of living in the DC area and never running into an Ambassador, but in Chicago he walked in like he owned the place.  But we didn't have much more time to contemplate it as our table was ready.

First a comment about the service. In addition to excellent food, this is what you're paying for at a restaurant like Tru. Over the course of our two hour meal we had no less than a half dozen sets of hands ensuring our every need was met and that doesn't even include the Sommelier.  This type of service began from the moment we sat down and were greeted by our Barack Obama look-alike server.

Since we had been over the top with our Thursday evening meal at Boka, we decide to stick to the a la carte menu for the evening and after several discussions with our waiter and sommelier decided on a first course and entree a piece as well as an exceptional bottle of Pinot Noir.

B chose the duck consommé with confit and foie gras ravioli as his first course and the wild Scottish hare as his main. I selected the Grass fed beef carpaccio with yuzu and aged white truffle balsamic for my first course and braised Wagyu beef short ribs as my main.

Unsurprisingly, the timing of our meal was perfect, with the appropriate lull between courses to savor the flavors. For B, the duck consommé was the stand out, packed full of earthy duck flavors and rich bites of foie gras. His main arrived with a lot of whimsy on the plate. The hare and its accompaniments were arranged to look like a Scottish moor. While it was well prepared and delicious, the portion was disappointingly small for the exorbitant price. In fact, we found this to be true of every dish all evening. We're used to fine dining portions which don't and should not compete with the modern American portion of whole sides of beef, but even for fine dining these were extra dainty. For me the highlight was the short ribs. Braised 72 hours, this was the most succulent, tender meat I have ever encountered, all four bites of it.

We rounded out our evening with a selection of three cheeses, a cow, a sheep and a goat milk cheese. Each was delectable in its own right, but as I capture this only the goat cheese made high in the Pyrenees stands out in memory. Rich and nutty, I could have eaten it all night.

Our last course was a shared dessert and like most fine dining establishments, the pastry chef did not disappoint with the honey crisp apple beignets. Served with smooth homemade vanilla bean ice cream, these new French pastries were an excellent blend of flaky and buttery on the outside with warm and gooey on the inside and a lovely high note on which to finish our meal.

While I understand the accolades Tru receives for the flavor and presentation of its food, I wouldn't go back. Yet I would happily duplicate the Boka experience. For about 60 percent of the price of Tru we had an incredible, stand out meal at Boka, complete with every flavor you could want and nearly as much of the fine dining experience.

Congratulations A & D!

The second weekend in December, Ben and I hopped a plane to Chicago to attend his youngest sister A's wedding in Kalamazoo. They had a quick but sweet ceremony at the County courthouse followed by plenty of pictures and a lovely lunch at a local Italian restaurant.  We got to spend some time chatting with the happy couple over lunch and even got to spend a little time with Ben's mom, uncle and sister B.

Congratulations A and D. May you find many, many years of marital bliss ahead of you!

Dining room delivered

The only thing as important as good food is a great place to share it with your guests.  We've been in our house for about a year and a half and we're slowly starting to make it home.  That includes accumulating the furniture we need to make sure we can entertain.  The most important addition to make this possible was a large, modern dining room table from West Elm and accompanying chairs.  The picture below was taken on the eve of our inaugural dinner party, where a half dozen of our friends gathered around our new dining table to enjoy Thanksgiving leftovers, wine and laughter.

We still have a lot of work to do in the dining room including painting and replacing the outdated chandelier with something more modern, but for now the dining room table and chairs will allow us to entertain the way we like even if the room isn't completed finished.

Secrets to a successful Thanksgiving

I've had a dozen or more friends, many food-focused people like me, comment on how stressful it can be to host your first (or your fifteenth) Thanksgiving dinner. Here are my tips, based on seven years of delivering what I hope have been delicious Thanksgiving meals, to make it as minimally stressful as possible.

Plan ahead:
I plan my Thanksgiving meal at least two weeks in advance, sometimes as early as a month before.  I start stocking up on the staples (chicken stock, etc.) that can take up a little pantry space but won't go bad lest I be left standing in Whole Foods wondering where all my ingredients have disappeared to and whether they might return before I'm totally out of luck.

Stagger the work:
There are many Thanksgiving "to do" items that can be accomplished long before Thanksgiving day arrives.  Pie crust can be made two days ahead and refrigerated and pies can be made the night before. Making bread stuffing? Bread can be be broken up and left to dry up to three days ahead of time. This goes hand in hand with good planning and will leave you with far less to do on the actual day.

Share with your guests:
When your guests say, "What can I bring?", don't be afraid to give them something significant to add to the celebratory meal.  It's easy to give away the dinner rolls or a few bottles of wine, but there's no reason not to assign something more substantial like a salad or other side dish.  I'd stay away from the staples here though, as you never know when someone's plans might change unexpectedly and leave you without the mashed potatoes (which in my house might be cause for riot). And yes, for those of you who know me, you realize this particular piece of advice is a "do as I say, not as I do" commentary since I'm clearly the queen of kitchen control freaks and refuse to assign anything more substantial than flowers for the table to a guest.

Stick to what you know:
Thanksgiving is not the time to experiment.  My rule of thumb is no more than one brand new dish and never a staple.  For example, this year I made all the normal fixings - turkey, stuffing, mashed potatoes, gravy, green beans, etc.  And I also tried out a new roasted Brussel sprout with pomegranate molasses recipe.  Survey says? Ok. Not the best, not the worst.  But that's fine, because I stuck to what I knew and also made green beans tossed with olive oil and garlic, a nice alternative to the bitterness that even the best Brussel sprouts can bring.

Don't forget the wine: 
Wine is as much a part of your Thanksgiving meal as the turkey.  Know your guests tastes and decide ahead of time whether you want to serve red, white or both. I love to start my Thanksgiving day out with a bottle of bubbly for guests to sip while B and I finish with dinner preparations.  And of course, have plenty of beer, liquor and non-alcoholic beverages on hand for the non-wine drinkers in the group.

Think long-term (for the food):
The best part of Thanksgiving, by far, is the leftovers.  Consider this when you're planning your meal.  If you want to make sure you have left over turkey to go around, plan two pounds per person instead of one. Also consider the need for leftovers in your preparation. For example, I brine my turkey to make sure that it's really juicy so that not only is it excellent the first time it hits the table but stands up to reheating without turning to dust.  Extra mashed potatoes make great potato croquettes the next day, so don't skimp on those either.

Give up on perfect and be happy with pretty damn good:
Every host stresses about making their Thanksgiving day a perfect celebration.  There is no such thing. Your pie crust won't be as good as last year's or your idiot cousin will get drunk and offend your friends.  One way or another, something won't go according to plan. So instead of spending a lot of time fretting about what might go wrong, resolve that something probably will and be willing to roll with it.  This will allow you to enjoy the rest of the day that much more and will keep your blood pressure nice and low. And if all else fails, crack into the Champagne before your guests arrive.  Just make sure you can still whip the potatoes.

Spicy chili with beans

I am not a chili purist. I believe that if it looks like chili when it's done and it tastes good, well then, mission accomplished. Therefore, the recipe I am about to share has beans it. But I'm still calling it chili and I am unapologetic about it. It's a great cold weather comfort food that's easy(er) on the waistline without forgoing all the flavor I've come to expect from chili. This recipe makes enough for six people and can be enjoyed over several days. In fact, it seems to get better with age (within reason).

Ingredients
1 1/4 lbs ground beef
1 yellow onion, chopped
2 jalapeno peppers, chopped
2 cloves of garlic, chopped
1 (15 ounce) can of tomato sauce
2 (14 ounce) cans crushed tomatoes, San Marzano preferred
2 tablespoons plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon of salt
1/2 teaspoon of black pepper
4 oz beer, stout preferred
1/8 cup of Worcestershire sauce
1 (16 ounce) can of red kidney beans
Shredded cheddar cheese (for garnish)
Sour cream (for garnish)

To prepare:

Brown the beef in a large, heavy bottomed pan along with the jalapeno, garlic, and the chopped onion. If the water released by the beef fails to evaporate during the browning process drain it off before continuing.

Add the tomato sauce, crushed tomatoes, beans, 2 tablespoons of chili powder, 1 tablespoon of cumin, cayenne pepper, salt, and black pepper. Bring to boil, then reduce heat and simmer for 30 minutes.

Add the beer, Worcestershire sauce and another 1/2 teaspoon each of cumin and chili powder. Simmer for 2 hours.

To serve top with shredded cheese and a dollop of sour cream. Enjoy!

Restaurant Review: Sea Pearl

This Sunday N, B and I tried out a relatively new local spot, Sea Pearl, for brunch.  B and I have been there once - when it first opened - but the menu has changed considerably which made us excited to try it again.

When you walk in, you're greeted with lots of warm toned wood, dark and rich, in the bar and lobby area.  And it's spacious, much more so than you expect for a little-known restaurant located in this area.  The dining room itself combines sea tones with brighter accents (like orange place mats) and generally keeps to the contemporary theme the whole place has going for it.

The menu is filled with a combination of brunch standards, many with some interesting twists, and a few just straight up new and novel dishes.  Having looked at the menu before arriving, we wasted no time ordering two starters (which we claimed we weren't going to finish to leave room for our mains - hah!).  N chose the ricotta fritters while B selected the churros. Two fried items to start the brunch? Sign me up, I'm training for a half marathon, it will be fine, right?  Don't care. It was TOTALLY worth it. The churros arrived hot and crispy and sweet (and if I'm being honest, a little phallic looking).  The ricotta fritters came cloaked in slices of caramelized peach and begging to be dipped in the lavender honey that accompanied them. One word - delicious.

The churro or a good reason to love Sea Pearl

Ricotta fritters with the peach accessories

After mowing through our starters (there was one churro and one fritter remaining, both of which would be devoured before the meal was done), we sat back to wait for our mains.  Their arrival was met with more awe as we dug in.  B had chosen the foie gras benedict, a fun twist on an old standard.  While I'm not much for foie gras, it's something B always enjoys and his opinion of this dish was clear when he was the first one to clean his plate by several minutes (a title that as a former waitress who used to live by the "eat it fast while it's hot" mentality, I generally claim).

English muffin, foie gras, poached egg and hollandaise

N decided to give their upscale slant on the burger a try, ordering the Wagyu beef burger.  This large burger arrived open faced, served with caramelized onions and sharp cheddar.  While normally also served with garlic fries, this potato side isn't one of N's favorites leading her to choose a healthier option- steamed spinach.  Another win with this dish as it was well prepared, juicy and delicious.

Beautiful burger presentation

After playing obnoxious food blogger and snapping pics of everything on the table, I finally got to dig into my own Cajun-style shrimp roll served with a mixed green salad and garlic fries.  The shrimp had lots of spice but somehow still retained its fresh shellfish flavor.  The roll was buttery and soft and made a great compliment to the shrimp.  And of course there were the garlic fries, which in an absurd act of self restraint I only ate half of, but they were good enough to clean the plate!

Mmm...shrimp

Clearly, this was a meal filled with highlights. But there was one lowlight too - the service.  Up until our mains arrived the service was fine, attentive but not intrusive, what you'd expect.  Then our meals were delivered and it was as though the server's responsibility to our table was complete.  We had to actually get up and go to the bar to get our check.  Not cool.  I'm going to throw the place a bone and say that they did get slammed with what looked like two servers on the floor, but that's when you get your host or bar staff to help out with things like filling water and delivering checks.  Since the service was fine the first time B and I went, we're hoping this is a fluke and are willing to give the place another chance since the food is excellent, but it's a one more shot deal.