Tuesday, November 30, 2010
Monday, November 29, 2010
My only real complaint was that the line moved slowly and the staff hadn't quite gotten the whole cook-box-up-food-and-distribute process down. But as with all new food trucks I've been to, I trust that in time CapmacDC will become a well-oiled machine and get the whole serving process down pat. To find out if they're coming to your neck of the woods, follow them on Twitter: @CapMacDC.
Saturday, November 27, 2010
Thank you, Sarah! You are incredibly talented and creative and I'm thankful to have you as a good friend who I've always been able to count on. Enjoy the new logo, foodies!
Tuesday, November 23, 2010
- 3 bunches of carrots (what unit is a bunch, you ask? About 10-12 carrots), peeled and sliced into circles about 3/8 inch thick. Word to the wise and infrequent cooks: make your carrot slices all about the same size so they cook evenly.
- 7 tablespoons butter
- 1 tablespoon sugar
- A pinch of salt
- Water (preferably room temperature)
- Peel and cut the carrots into circles about 1/4 inch or 3/8 inch thick.
- Put the carrots in a large skillet/pan, in a single layer. Add enough water just to barely cover the carrots (the carrots should not be immersed in water--we're not boiling them here! Just enough water to come up about 1/4 inch in the pan).
- Cook the carrots over a medium heat, uncovered and add the butter.
- When the water has mostly cooked down, add the sugar and the *pinch* of salt.
- Cook the carrots, stirring every once in a while, until all the liquid has evaporated and the carrots are slightly browned and carmelized.
- Serve warm (the sooner you serve them after cooking, the better).
Thursday, November 18, 2010
|Me and Jose Andres|
|Me and Anthony Bourdain|
|Bourdain and Ripert cook together in the surprise battle|
|Colicchio and Andres plating their dish at the surprise battle|
|Bourdain at the stove|
Frankly, there is too much to recap from the night. It was a total whirlwind, and I spent most of it probably with my mouth gaping slightly open, juggling my new camera, and having nerdgasms and foodgasms over every little thing. I took nearly 300 pictures if that tells you anything. And at the end of the night, everyone who stuck around broke out into one huge dance party, dancing to Michael Jackson (I am talking old school MJ, here). I'll let the pictures do the talking from here on out.
|Me and Eric Ripert|
|The hosts and judges taking a sneak peak at the first secret ingredient|
|Bourdain introducing competing chef, Spike Mendelsohn|
|Robert Egger, DCCK founder, takes the stage|
|Bourdain and competing chef, Will Artley|
|Me and White House chef, Sam Kass|
|Me and DCCK founder, Robert Egger. He's the man!|
|Me and competing chef, Spike Mendelsohn of Good Stuff Eatery and We the Pizza|
|Me and competing chef, Victor Albisu from BLT Steak|
|Me and competing chef, Will Artley from Evening Star Cafe|
|Me and the winning chef, Scott Drewno from The Source by Wolfgang Puck|
Monday, November 15, 2010
Check out the interview I did with their president, Leland Morris. Thanks for talking with me, Leland! Keep on truckin'.
Wednesday, November 10, 2010
The options at Takorean are bulgogi steak, chicken or carmelized tofu all served in corn tortillas. The toppings choices are kimchi slaw or romaine slaw, along with "the works" (sriracha sauce, lime crema, cilantro and sesame seeds). So I went for one steak and two chicken tacos with romaine slaw with the works (yeah, after a brief period of my life where I lived with a foreign exchange student who loooved cooking kimchi, I am no fan of that stinky stuff).
Looks good, right? Well, you would be correct to think that. But unfortunately it looked better than it tasted. Don't get me wrong, the tacos were good, but they were lacking flavor in a more ways than one. Let's break it down.
Corn tortillas are great, but tend to be dry, which was the problem here. The steak and chicken were good, but after reading the descriptions of how they were respectively marinated in a sweet and spicy soy sauce and a sweet chili sauce with ginger and soy, I was expecting to taste those flavors in the meat. Instead the soy and ginger flavors were completely lost for the chicken tacos, and there was a slight kick in the steak taco. Perhaps it all just needed to be marinated for longer. The romaine slaw was also on the bland side; I found myself craving and looking for more of the rice vinegar flavor. The works were a good idea in theory, but the sriracha and cilantro overpowered the lighter flavors of the tacos that were weaker to begin with.
Takorean's idea for Korean BBQ tacos is certainly an interesting one, and I only wish that the flavors had been more pronounced. As with the other food trucks I've frequented, the service was incredibly friendly. And for only $8, three tacos (or $3 for one) is a good deal. Plus, Takorean contributes 1 percent of their profits to a local charity, which I've started to see as a growing trend among the food trucks. So while I wouldn't exactly chase down this food truck, I might be inclined to try them again to see if the flavor factor was increased. Stay tuned for my post on the next truck that comes rollin' my way...
Take a bite: www.bonappetitfoodie.com.
Monday, November 8, 2010
Driving up and down Connecticut Avenue, it can be pretty easy to miss some good restaurants distributed along the way. One such restaurant nestled in Cleveland Park is Ripple. Opened back in May 2010 as the brainchild of a former TLC executive, my trip to Ripple was a surprise from my boyfriend. Let's just say for this dining idea of his: "He shoots! He scores!" In other words, the meal was exceptional.
We started with a simple panzanella: September's last little reminder that summer was on it's way out. Panzanella for anyone who doesn't know is simply chopped tomatoes with cubes of crusty bread, and usually some seasoning like garlic, olive oil, salt and pepper. Essentially it's bruschetta but with the bread in the dish instead. The tomatoes were fresh and ripe, although the panzanella was probably the least exciting part of our meal.
The one thing that most people would probably choose Ripple for is their charcuterie (aka fancier cooked meats for you non-foodies) and cheese selection. This course also goes well with their extensive wine selection, and on the whole, the staff seems knowledgeable and helpful when it comes to pairing a wine with the cheese or meat you order. While I neglected to take pictures of our cheese plate, the chevre was the one that stood out most in my mind. Word to the wise: that cheese plate might look small, but it's quite filling for two people.
I had the steak with chimichurri and garlic mashed potatoes. In spite of the bad luck I had had with steak in restaurants lately, my steak at Ripple was cooked perfectly medium, the mashed potatoes were smooth and well-seasoned and the chimichurri sauce rounded out the entire dish. I could have slathered it on just about everything. It was not too oily or salty, and the parsley was chopped to the right consistency. The other entree I got to try was a pappardelle (thick cut pasta) with butternut squash. The squash was slightly sweet and went well with the smattering of grated cheese on top.
Defying all logic and the limits of the human stomach, we somehow had room (er, made room...) for dessert: sugar and cinnamon coated donuts with a blueberry compote. The warm donuts with a slightly crunchy exterior and moist interior were delicious, although I probably could have passed on them. The blueberry compote was a nice touch, although another topping might have gone better.
In addition to an all-around superb meal, our waitress was amicable and helpful. We got to eat at a leisurely pace, and Ripple offers a great wine selection. Ripple has a lively vibe, but without the type of atmosphere that requires you to be shouting across the table from your date. In their own words, Ripple is definitely a good spot to "eat, drink and gather."
Take a bite: www.bonappetitfoodie.com.