Postcard From The District: Coffee Break

Well, I made it outside today. Bonus points for taking the baby with me. I kept things local since it wasn't very nice out. Also, I'm still getting used to the baby-carrier thingy. After doing a little research on Yelp, I decided to check out Sidamo Coffee and Tea which supposedly has the best coffee in D.C. Generally, I'm more of a tea aficionado. But I can still appreciate a good brew. It isn't on the greatest of streets, but the area is going through a regeneration of sorts. Besides, who's gonna mess with this?:

...No one. That's who.

Sidamo offers organic fair trade, shade-grown Ethiopian coffee, as well as a variety of teas, and roasts its' beans daily. The owners themselves are from Ethiopia and have gone to great lengths to give the coffeehouse it's own unique vibe. They also offer a traditional Ethiopian Coffee ceremony on Sundays that is free for customers.

coffee menu and tea selection

I had a cafe au lait and while the coffee certainly had a kick, it wasn't bitter at all. It had a nice, smooth taste. Normally, when I get the similar Cafe Misto from Starbucks the coffee is more than a little acidic and sometimes burnt-tasting. So, for around the same price as Starbucks you can get a much better tasting drink, while supporting a locally-owned business in an up and coming neighborhood.

P.S.
They also have really good chocolate chip cookies.

Soup Saturday

I haven't left the house in three days. The baby is asleep, Portlandia is on the TV, and there's left over potato leek soup in the fridge. Want to know how to make it? Of course you do! It's really cheap, but hearty--hence its roots with French peasants--and great for winter time. There are many variations, but this one is simple, fast, and yummy.

Ingredients:

3 Russet Potatoes, washed, peeled, and chopped
3 leeks (use only the white and light green part) cleaned and thinly sliced
3/4 C butter
1 qt chicken stock
2-3 C water
3 sprigs of rosemary
S & P to taste

Directions:

Melt the butter in a large saucepan and add the leeks and rosemary. Cook covered until leeks are soft and slightly brown. Add potatoes, chicken stock, and water. Cover and cook for 15-30 minutes until potatoes are soft. Once the soup is finished you can use an immersion blender to make the consistency super smooth, but I like it thicker.

Makes about 4 servings

Ms. Sullivan Goes To Washington

Most of my time will involve some variation of this

As I mentioned a few posts ago, I was laid off from one of my teaching jobs back in December. As disheartening as this was for me, my newly unemployed status was a boon to my aunt and uncle. They desperately needed someone to help care for their 5 month old baby girl while my aunt sang in an opera in Washington D.C. My uncle couldn't go because of his singing gig in NYC, so they made me an offer I couldn't refuse: two weeks in D.C., all expenses paid, in exchange for nanny duties.

So, here I am in Washington D.C. for the next two weeks. We're staying in a cute little garden apartment on Capitol Hill within walking distance of a number of sites. That being said, between the exhaustion from traveling yesterday, the never-ending snow, and my nanny duties, I have yet to leave the house. However, I've done some research and have a whole list of things I want to do. I haven't been to D.C. since a seventh grade field trip, so there's a lot to revisit (Lincoln Memorial) but also discover (Library of Congress!!!) Uh oh...sounds like someone's up from their afternoon nap. More later!

Postcard From Amtrak: New Haven > NYC

"I never travel without my diary. One should always have something sensational to read on the train"~Oscar Wilde

Ah, the train. There is no more sophisticated way to travel. So smooth, so quiet, so much room! As cousin Katie said, “Oh Emily, it’s going to change your life.”

I’ll admit. Taking the bus back to Boston is gonna be a tough one.

Tea, chocolate, and two seats to myself.

Taking the train from New Haven to NYC is always an experience. Filled with business men who never turn their phones off and negotiate deals between Bridgeport and Stamford. The closer we get to the city, the more frequent the phone calls, the more forceful the voices.

It’s a bit of a trip to admire the view of southern Connecticut, which has always felt like another country to me, or, at the very least, like something out of a movie. Oh. Right. This is what most people think Connecticut is like.

There’ll be another train ride tomorrow---which I assume will be filled with politicos instead of stockbrokers. Two weeks in the country's capitol? Yes, please!

Postcard From CT: Taste of Hartford Extended

Twice a year the Greater Hartford Arts Council sponsors the Taste of Hartford, where area restaurants offer a three-course menu for the price of whatever year it is (i.e. $20.11 per person) Considering that the price per person for Boston's restaurant week is usually around $30, not only is this a great deal but it also gets people who might normally go to the Olive Garden to actually eat in Hartford. And while I often gripe about the lack of things going on in the city of my birth, Hartford has always had great restaurants that deserve more credit than they get. Normally, it lasts a week but it's just been extended until January 30th. This isn't that surprising. It's always really popular and, sadly, it's the only time of year many people bother to go to Hartford.

The best thing to do is scout out the menus posted on the Greater Hartford Arts Council's website before you go anywhere as not all tasting menus are the same. Most of the participating restaurants do a great job for the price, but there's always one or two that slack off.

This year I went to Trumbull Kitchen and Feng Asian Bistro. I've eat at Feng before and not only is the food excellent but it provides a 'dining experience' comparable to places in much bigger cities. It also had one of the best menus I've ever had for the Taste of Hartford (TK was good too, but the photos didn't come out that great)

Behold:
King Salmon with Black Truffles


Sushi and Sashimi with Yummy Roll

Creme Brulee with Meyer Lemon and Lavender


Alright, now I'm off to see The King's Speech!

Postcard From Boston: Some Favorite Haunts

I've been spending the past month in Connecticut for a variety of reasons; most notably because I was laid off at the end of December and have been too busy (and too lazy) to take the bus back to Boston. However, one of my bbfls was up for the weekend and needed a place to stay so I decided to buckle down and make the trip. Naturally, I visited a couple of my favorite places while in town:

Grendel's Den


Ah Grendel's, my favorite subterranean literary-inspired bar. During my grad school days I spent many an evening enjoying a refreshing Pimm's Cup (pictured above) and their half-price food menu. Apart from the fact that as a lowly teaching assistant it was the only place I could actually afford to both eat AND drink at, G's has a pretty eclectic menu with seasonal specials and a strict "no deep fryer" policy. They also have banging hummus.


Charlie's Kitchen

I don't have a picture from Charlie's Kitchen because the lighting, while flattering after a couple of hours out on the town, isn't exactly good for food shots...because clearly, you read this blog for my photos...anyways, Charlie's serves exactly the kind of food you want at 1 am (cheap cheeseburgers, waffle fries, chicken melts) and the kitchen stays open until the bar closes (a rarity in this town). In the warmer months they have a beer garden, which can be quite lovely.


Flour


Come on. You knew this was coming. I can't possibly visit Boston and not go to Flour. I was in luck too because they had my favorite sandwich special that day: smoked salmon with herbed cream cheese and arugula. It sounds pretty standard but the salmon has a distinct lemony essence that, when coupled with the cream cheese and fresh-baked bread, just takes this sandwich to the next level. I also bought a granola bar, which sounds kind of 'meh' until you actually try it: fruit compote, crumb topping, flaxseeds, some other stuff?! I'm pretty sure I would bathe in the fruit compote they make, if given the chance.

Postcard From England: Jacket Potatoes

When I lived in London oh so long ago I learned a lot--about myself, about the world, and about food. Though the Brits don't have the best reputation when it comes to the kitchen, they do a few things quite well, namely desserts and comfort food (aside from the blood pudding stuff). If you've been reading this blog for, well, any length of time you know I have quite a sweet tooth. But! I'm not going to write about raspberry fool or Victoria sponge cake. I'm going to actually tackle a savory dish: jacket potatoes are super simple and hearty, making them perfect for winter time.

The name is Brit-speak for the baked potato and is generally considered pub fare. I remember when I was interning at a London magazine and one of the editors came back with a big, hot, cheesy potato for lunch....ANYWAY. Here's my twist.

Ingredients:
4 good-sized Red Bliss Potatoes
1 can baked beans, your choice. For the picture above I used BBQ
4 slices Cabot cheddar cheese

Directions:
Wash and remove any eyes.
Rub with olive oil and season with salt and pepper.
Wrap each potato in foil and bake in 375 degree oven for about an hour until soft.

Slice potatoes crosswise and lengthwise.
Fill each potato with a generous spoonful of beans and cover with a slice of cheese.
Put potatoes back in oven until cheese melts.

And voila! Or, as the Brits would say....cheers (?) !

I Prefer A 50s Silhouette

I was flipping through the channels the other night and came across the Marilyn Monroe/Jane Russell classic Gentlemen Prefer Blondes. Despite my qualms with the title, I love MM and think she's supremely underrated as a comedic actress. (If you don't believe me, watch Some Like It Hot.) But probably the most famous scene from the movie is her performance of the song "Diamonds Are A Girl's Best Friend" wearing that hot pink strapless dress. This scene was, of course, channeled by Madonna in the music video for "Material Girl". However. This isn't a post about that pink dress. This is a post about the blue dress she wears in the above image. I'm sorry it isn't bigger. Stupid internet failed me. Here's the scene it's in though:

Isn't it great? Perfect for sailing across the Atlantic on a mid-century ocean liner or simply Monday at the office. I'm not crazy about the gold necklace though. It takes away from the scarf detailing around the neck, which really makes the dress. Le sigh. Now to troll the internet looking for something comparable...

Literary Eats: Captain Hook's Rich, Damp Cake

As a child, Peter Pan was one of my favorite books. It incorporated so many things I loved back then: Victorian England, a far off mystical land, being able to fly, hot lost boys (hey, it wasn't creepy at the time)--for awhile I even believed Peter Pan was real. But unlike the boy who never grew up, I did, eventually, and became interested in different, adult things: Modern London, Bali, the Fiat 500, and hot British men (helloooo Henry Cavill). One thing that has always stayed with me though was the description of a cake Captain Hook wanted to use to kill the Lost Boys:

Smee had been waiting for it. “Unrip your plan, captain,” he cried eagerly.

“To return to the ship,” Hook replied slowly through his teeth, “and cook a large rich cake of a jolly thickness with green sugar on it […] We will leave the cake on the shore of the mermaids’ lagoon. These boys are always swimming about there, playing with the mermaids. They will find the cake and they will gobble it up, because, having no mother, they don’t know how dangerous ‘tis to eat rich damp cake.”

Maybe it was because I was a chubby kid who loved food or perhaps it was simply a slow point in the story, but either way this cake captured my attention: What exactly was meant by a rich, damp cake and how could I eat one?

Now that I'm older the question has changed: How can I make one?

I did a little research regarding Victorian cake recipes and came across an online version of The Book of Household Management by Isabella Beeton, who was kind of like the Martha Stewart of her day. She came up with such revolutionary ideas as listing ingredients at the beginning of the recipe and telling readers how long they should cook something for. I also enjoyed her "General Observations" on each section, which briefly outlines the historical roots of certain ingredients and gives some helpful hints. There are a variety of cake recipes, some of which include her own opinions.

For instance, there is a recipe for A Nice Useful Cake, as well as Common Cake, which is 'suitable for sending to children at school'. Sunderland Gingerbread Nuts is "An excellent recipe", while distinctions are made between "Common" versions and "Very Good" versions of cakes. Most of the recipes described as being 'rich' contain lots of eggs, butter, and either brandy or sherry, so I deduced that such a cake must contain these things. The use of spirits would also contribute to this dampness. But, what of the green sugar? Mrs. Beeton has a recipe for sugar icing that "can be colored with strawberry or currant-juice, or with prepared cochineal." And notes that "All iced cakes should be kept in a very dry place."Well, surely the Mermaids Lagoon is anything but very dry. I guess Captain Hook knew what he was doing after all.

Rather than subject you to a Victorian cake recipe, I've modified a recipe for Sherry Wine Cake to suit our needs here today. I made it last Thanksgiving and, despite accidentally subbing vanilla pudding for vanilla pudding mix, it resulted in the richest and yes, dampest cake I've ever made. I also used a bundt cake pan, because it's just so darn easy, but I'm guessing Captain Hook didn't have one of those aboard the Jolly Roger:

Captain Hook's Rich, Damp Cake

1 box yellow cake mix

2 snack cups of Jell-O Vanilla pudding (Or Snack Pack, if you're gross)

1 c. oil

3/4 c. sherry wine

5 eggs

Preheat oven to 350

Mix all the ingredients together. Bake in a buttered-and-floured bundt pan for about 50 minutes, until the proverbial tester comes out clean.

If you feel like going all Victorian, here's the link to Mrs. Beeton's sugar icing.

Sugared Green Glaze:

1 cup powdered (confectioner's) sugar

1/2 cup sherry, or less

a couple drops of green food coloring

Once the cake is done baking, remove from oven but do NOT remove from the bundt pan. Then using a fork poke holes all over the top (or, rather bottom) of the cake. Then pour about half of the glaze over the holes and let it sit for a few minutes until it absorbs into the cake. Unmold the the cake onto a cooling rack or plate and repeat

Let it sit for another couple of minutes, just so the icing doesn't all run out. Then, unmold onto a rack with a piece of wax paper underneath to catch any drips. Then repeat the poking and glazing process again until you run out. Once the cake has cooled add another, thicker layer of glaze using more confectioner's sugar and less sherry. I'm in favor of using a bit less glaze simply because I don't like things super sweet and the cake itself is so darn good, but I'd recommend sticking to the recipe the first time and then adjusting it according to your preference afterwards. Either way, it's still delish.

Here's how it looks sans green food coloring:

You can hardly make out the glaze because I didn't have time to let it cool, but by God it's on there!

No one could eat more than a slice, but all agreed it was the moistest cake we'd ever had. It keeps pretty well too, probably because of the booze and protective layer of sugar.

I'm still not sure how Captain Hook intended to kill the lost boys with this cake, unless it was through alcohol poisoning or diabetes. Either way, the image of him toiling away in the kitchen makes me LOL and also reminds me of this.

Bricco's Bounty

I haven't made anything interesting as of late. However, I did eat this delicious dish last night at Bricco in West Hartford, CT:

Orcchiette pasta with lamb ragu, plum tomatoes, minted peas and whipped goat cheese

Orcchiette pasta means "small ears", named for their disk-like shape I suppose. I was having a hard time deciding between that and a spaghetti dish with shrimp, escarole, and pancetta, but in the end "whipped goat cheese" won me over. If a dish has goat cheese in it, I have to have it. True story. I was a little turned off at first by the mention of "minted peas" but it worked quite nicely with the lamb--should of figured (mint jelly, anyone?). Oh Chef Billy Grant, I will never doubt you again!

It reminded me of a baked pasta dish I make sometimes:

Boil up your favorite pasta (I like Farfalle) then mix with tomato sauce, some grated Parmesan, spinach, sliced cooked sausage, and a dollop of goat cheese or Greek yogurt.

Pour into a baking dish and top with grated cheese.

Bake in a 350 degree oven until cheese melts.

The addition of the goat cheese (or Greek yogurt) adds both richness to the dish and a little zing.

Low-Rent Royal Cocktails

Ah, New Year's Eve--a time for gathering with friends in your best (or cheapest) dress and trying strange, new cocktail recipes. Oh. Is that just me? Last year it was bellinis, this year it was the crack baby, a champagne cocktail enjoyed by Prince William and Kate Middleton, the Royal equivalent of Brad and Jen (or is it Angelina? Only time will tell...) I happened across the drink a couple months ago during my daily perusal of celebrity gossip (shut up) and, despite the decidedly un-pc name, thought it sounded delightful! Now, I'm guessing Wills and Kate's crack babies aren't made with goya juice and svedka vodka, but hey--same results, right? Here's the recipe for my version.

4 oz passion fruit juice
1 oz vodka
4 oz prosecco (or champagne)

Some fun modifications include swapping mango juice or peach nectar for passion fruit and subbing whipped cream vodka for viking fjord (or whatever brand you use)

New Year, New Look

I thought I'd try something different for 2011. What do you think?

Also, here are the top five most viewed posts of 2010:

1.) Why I Love Mr. Darcy: A Polite Rant

This post has also brought in the most outside traffic. I'm pretty sure I could write an entire blog dedicated to Darcy and it would become the most popular thing I've ever written. Note to self: never underestimate the power of a hot dude with awesome sideburns...

2.) A Tale of Two Cities, Sort Of

Before Darcymania happened, this post about Belgium had about double the reads as any other posts. I'm still a bit baffled, but I attribute it's surprising popularity to the presence of three things: beer, brookline, and boobs.

3.) Postcard From (Not) France: French Cooking En Brookline

This post combines all the things I love writing about most: food, travel, and people who speak other languages (and my attempts to speak to them).

4.) Holiday Favorites #1: No Trouble For A Trifle

The optimist in me is excited that one of my most recent posts is also one of the most read. But, the pessimist in me wonders if this is merely because it features my cousin Katie, who probably reads this blog more than anyone else...:)

5.) Six Holiday Favorites

But! This recent post is up there too, proving I have a growing readership! Huzzah!

Either way, thank you everyone who has taken the time to visit. I've had a lot of fun writing P&P and I love hearing from YOU. It's been a slow week posting-wise but that will change soon.

There's a lot to look forward to in 2011!