by EP
Some sad news to share: my bestie, Rachel, who readers might remember was my companion (and translator) in Paris last spring, is moving back to her hometown of San Francisco :( I know what you're thinking: "EP, this is the perfect excuse to visit and eat lots of SF treats!" I hear your cry. I realize that this is the case, and don't you worry, I will be heading out to CA in a few months for a visit! But until then, my best friend will be across the country instead of an hour's drive away in DC, and I am sad potatoes over it.
Due to her impending departure, we have been making an extra effort to hang out more and do things we've always said we were going to do but never actually did. For instance, a few weekends ago, we visited the DC Brau brewery. This is the only brewery in the District and we had a great time touring and trying free samples of their hoppy brews. I highly recommend it as a daytime activity with some fun hipster-watching, and a chance to support a local business.
Thursday, January 19, 2012
Wednesday, January 11, 2012
I Heart Cabbage
by EP
Maybe it's my Russian roots, maybe it's a significantly delayed impact of having a Cabbage Patch Kid as a child, but I am seriously in love with cabbage these days. It's not just for summertime treats like cole slaw over a delicious pulled pork sandwich (though that is of course a wonderful iteration). Recently Xani and I enjoyed it raw over crispy fish tacos at Captain Larry's in Federal Hill. I enjoy a hearty helping of New Kraut (Ba-Tampte brand) on fabulous half-smoke Polish sausages that our parents procure for us. Seriously, these Manger's brand half-smokes are the best hot dog I've ever eaten.
Maybe it's my Russian roots, maybe it's a significantly delayed impact of having a Cabbage Patch Kid as a child, but I am seriously in love with cabbage these days. It's not just for summertime treats like cole slaw over a delicious pulled pork sandwich (though that is of course a wonderful iteration). Recently Xani and I enjoyed it raw over crispy fish tacos at Captain Larry's in Federal Hill. I enjoy a hearty helping of New Kraut (Ba-Tampte brand) on fabulous half-smoke Polish sausages that our parents procure for us. Seriously, these Manger's brand half-smokes are the best hot dog I've ever eaten.
Monday, December 19, 2011
B&O Does Coffee and Donuts (and more!)
by EP & X
Last week, we were invited to attend a press dinner at one of our favorite Baltimore spots, the B&O American Brasserie. Long-time readers will remember that we've been many times and always enjoy the seasonal menu, interesting cocktails, playful desserts, and beautiful space. And last week was no different! We enjoyed a number of outstanding dishes while chatting away with other Baltimore food bloggers and journalists including Dara of Dining Dish and Nakiya of Taste of Baltimore.
We started with champagne (much, much needed after the stress of work these days), but we had to try some of the bartender's amazing and always interesting cocktails. Xani got The Cadizian, for which the B&O bartender won the title in a recent cocktail contest where the featured spirit was sherry. I got the "Law Dog," which featured Grey Goose, Galliano, grapefruit juice, and orange syrup. Yum yum yum (and a little tipsy).
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| Xani's drink; EP & Nakiya chat in the background |
Tuesday, November 29, 2011
Feeling Thankful - Picture Recap
by EP
As Xani described in our teaser Thanksgiving post, we had quite a meal planned for this year's Turkey Day. I think, of all the things we made, only one dish was something we've made before: our beloved Grandma Irma's mashed potatoes. (For you grammar nerds, "beloved" in this case is modifying both our grandmother and the potatoes.) For the other, new dishes, we had some great successes and some moderate successes. No failures, in our opinion. We were certainly full by the end, but the multi-course meal allowed us to have some time between courses and enjoy each dish, and each other. I think we toasted with every course (and every new cocktail/type of wine) - l'chaim!
As a refresher, here was the menu:
Sparkling Apple Cocktail
Amuse Bouche of Raw Local Oyster with Pomegranate Mignonette
First course: Sweet Potato Fuji Apple Bisque with Lobster and Maple Butter Drizzle
Salad of Mixed Greens, Apple, Bacon, Cornbread Croutons and Buttermilk-Herb Dressing
Main Course: Turkey Thigh Roulade with Chestnut Stuffing, Irma's Potato Puree, Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies, Cranberry Conserve, Gravy
Dessert: Trio of Tartlettes- Parsnip-Buttermilk Pie, Frangipane Tart with Pears, and Pumpkin-Apple Butter Pie with Cranberry Glaze (those last two recipes are courtesy of the fabulous Bistro Poplar, where we were lucky enough to enjoy a wonderful baking demo a few weeks ago.)
And now, enjoy the meal and its preparation through a series of pictures:
As Xani described in our teaser Thanksgiving post, we had quite a meal planned for this year's Turkey Day. I think, of all the things we made, only one dish was something we've made before: our beloved Grandma Irma's mashed potatoes. (For you grammar nerds, "beloved" in this case is modifying both our grandmother and the potatoes.) For the other, new dishes, we had some great successes and some moderate successes. No failures, in our opinion. We were certainly full by the end, but the multi-course meal allowed us to have some time between courses and enjoy each dish, and each other. I think we toasted with every course (and every new cocktail/type of wine) - l'chaim!
As a refresher, here was the menu:
And now, enjoy the meal and its preparation through a series of pictures:
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| Brussels sprouts mise en place: shallot, garlic, capers, anchovies (walnuts and sprouts not pictured) |
Tuesday, November 22, 2011
Feeling Thankful
by Xani
Hello out there! If you are still reading, thank you for sticking with us through yet another long blogging hiatus. No excuses this time.
Thanksgiving is fast approaching and if you think BCD isn't knee-deep in planning and prep already, you don't know us very well! The turkey stock has been made, the pie dough prepped, and ridiculous ingredient and shopping lists have been circulated. It's just a small gathering this year, but because we're not feeding too many folks, we're able to mix up the menu and do things a little differently.
When you cook a traditional Thanksgiving dinner for only five people, the amount of food is RIDICULOUS. We've done it the last couple years and there's just no way around it-- if you want to serve all the classic dishes (turkey, stuffing, mashed potatoes, sweet potatoes, vegetables, cranberry sauce, rolls, etc) you are going to end up with WAY too much food. The leftovers are endless. We didn't want to do that this year. First, we thought about skipping turkey-dinner all together and just eating giant lobsters, but I was hesitant-- I LIKE Thanksgiving dinner, and I didn't want to miss it! Finally, we settled on an interesting concept: we decided to create a meal that you might be served if you were enjoying Thanksgiving at a five-star restaurant or resort! No massive piles of stuffing and sweet potatoes-- everything will be refined and fancy, but still incorporate all the traditional flavors. No family-style giant platters around the table-- each course will be individually plated and garnished. Fun, right? The final menu looks like this:
Hello out there! If you are still reading, thank you for sticking with us through yet another long blogging hiatus. No excuses this time.
Thanksgiving is fast approaching and if you think BCD isn't knee-deep in planning and prep already, you don't know us very well! The turkey stock has been made, the pie dough prepped, and ridiculous ingredient and shopping lists have been circulated. It's just a small gathering this year, but because we're not feeding too many folks, we're able to mix up the menu and do things a little differently.
When you cook a traditional Thanksgiving dinner for only five people, the amount of food is RIDICULOUS. We've done it the last couple years and there's just no way around it-- if you want to serve all the classic dishes (turkey, stuffing, mashed potatoes, sweet potatoes, vegetables, cranberry sauce, rolls, etc) you are going to end up with WAY too much food. The leftovers are endless. We didn't want to do that this year. First, we thought about skipping turkey-dinner all together and just eating giant lobsters, but I was hesitant-- I LIKE Thanksgiving dinner, and I didn't want to miss it! Finally, we settled on an interesting concept: we decided to create a meal that you might be served if you were enjoying Thanksgiving at a five-star restaurant or resort! No massive piles of stuffing and sweet potatoes-- everything will be refined and fancy, but still incorporate all the traditional flavors. No family-style giant platters around the table-- each course will be individually plated and garnished. Fun, right? The final menu looks like this:
- Sparkling Apple Cocktail
- Amuse Bouche of Raw Local Oyster with Pomegranate Mignonette
- First course: Sweet Potato Fuji Apple Bisque with Lobster and Maple Butter Drizzle
- Salad of Mixed Greens, Apple, Bacon, Cornbread Croutons and Buttermilk-Herb Dressing
- Main Course: Turkey Thigh Roulade with Chestnut Stuffing, Irma's Potato Puree, Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies, Cranberry Conserve, Gravy
- Dessert: Trio of Tartlettes- Parsnip-Buttermilk Pie, Frangipane Tart with Pears, and Pumpkin-Apple Butter Pie with Cranberry Glaze (those last two recipes are courtesy of the fabulous Bistro Poplar, where we were lucky enough to enjoy a wonderful baking demo a few weeks ago.)
I could not be more excited about this menu! I love that we were able to bring in many traditional flavors while also including our family's favorites (oysters and lobsters-- hey, the pilgrims ate them at the first Thanksgiving!). Plus, I bet there will still be SOME leftovers with which to make the all-important Thanksgiving Sandwich...
So for the next couple days, we hunker down at Blackacre, strap on our Crocs and aprons, and do we what we love-- cook, eat, and spend time with family. I feel especially thankful this year for my health, my wonderful family and friends, for my job and financial stability when so many others are struggling, and for the newest additional to the family, who has already brought us so much joy:
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| Eddie, our 2 month old Cocker Spaniel |
Wishing all of our readers and Happy and Tasty Thanksgiving. Enjoy!
X
Sunday, October 30, 2011
Double Double, Toil and Trouble...
by EP & X
Last weekend, we did something we've wanted to do for a LONG time. No, not rent a Tuscan villa for the summer (fingers crossed though!). No, we hosted a Haunted Halloween Dinner Party! We've been wanting to do a seated dinner for a long time, Halloween-themed or otherwise, but we always struggled with the guest list limitations associated with dinner parties. You see, we're quite popular, and have trouble only selecting 10 or so guests to join us. (Okay, we're really not that popular, but surely between the 2 of us there are more than 10 people we want to feed and pelt with cocktails- and even squeezing 10 people into Xani's dining room was a challenge.) We figured if it went well (and it did!), we could invite a different group the next time, so we wouldn't feel so guilty. Love that Jewish guilt!
As with all of our parties, we love a theme. This year, we were inspired by a Martha Stewart recipe called Cauldron Curry, that referenced the famous "double double, toil and trouble" witches of Macbeth. We decided we would throw a Witch's Dinner! Here's the witchy recap:
Last weekend, we did something we've wanted to do for a LONG time. No, not rent a Tuscan villa for the summer (fingers crossed though!). No, we hosted a Haunted Halloween Dinner Party! We've been wanting to do a seated dinner for a long time, Halloween-themed or otherwise, but we always struggled with the guest list limitations associated with dinner parties. You see, we're quite popular, and have trouble only selecting 10 or so guests to join us. (Okay, we're really not that popular, but surely between the 2 of us there are more than 10 people we want to feed and pelt with cocktails- and even squeezing 10 people into Xani's dining room was a challenge.) We figured if it went well (and it did!), we could invite a different group the next time, so we wouldn't feel so guilty. Love that Jewish guilt!
As with all of our parties, we love a theme. This year, we were inspired by a Martha Stewart recipe called Cauldron Curry, that referenced the famous "double double, toil and trouble" witches of Macbeth. We decided we would throw a Witch's Dinner! Here's the witchy recap:
Tuesday, August 23, 2011
Notes on Food (and Drink): Paris Edition
by EP
**NOTE: I found this never-before-seen Paris post that I abandoned mid-way through, and figured it was still good stuff, so I finished it and am posting it now. A little "Springtime in Paris" in August, for your reading pleasure. Enjoy!**
While I was eating my way through Paris, I learned a few things and made a few observations, and tried unsuccessfully to blend and not be a typical "stupid American." I won't say we successfully blended at all, but we did find that making the effort to speak French (at least a little!) went a long way with most people. Rachel speaks French (with an African accent, admittedly) and was able to communicate on our behalf throughout the trip - and I can't thank her enough! (Amusing side note: since I don't speak French, I didn't say much to people unless I knew they spoke some English -- I didn't want to just assume they could or would speak to me in English. This resulted in a few instances of people saying, to Rachel, "Your friend is quiet - is she shy?" HA. If they only knew.)
**NOTE: I found this never-before-seen Paris post that I abandoned mid-way through, and figured it was still good stuff, so I finished it and am posting it now. A little "Springtime in Paris" in August, for your reading pleasure. Enjoy!**
While I was eating my way through Paris, I learned a few things and made a few observations, and tried unsuccessfully to blend and not be a typical "stupid American." I won't say we successfully blended at all, but we did find that making the effort to speak French (at least a little!) went a long way with most people. Rachel speaks French (with an African accent, admittedly) and was able to communicate on our behalf throughout the trip - and I can't thank her enough! (Amusing side note: since I don't speak French, I didn't say much to people unless I knew they spoke some English -- I didn't want to just assume they could or would speak to me in English. This resulted in a few instances of people saying, to Rachel, "Your friend is quiet - is she shy?" HA. If they only knew.)
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| One of my favorite pictures we took |
Tuesday, August 16, 2011
Birthday Weekend at Blackacre
by EP
This is going to be one of those old-school, family Sunday dinner posts that our long-time readers remember from back in the day, when the BCD parents lived closer to Baltimore, in sunny Columbia, MD. Technically this meal was on a Saturday -- a requirement when your parents live a 2-hour drive in beach traffic away. We gathered at Blackacre to celebrate something super-important: my birthday!! My actual birthday was at the end of July but this weekend was the first time the 5 of us could get together to celebrate at home. Readers might remember that for birthdays in the BCD family, the birthday girl/boy gets to pick his or her favorite menu (we all know Dad's favorite meal: lobsters), and the whole family works together create a fabulous birthday meal.
This is going to be one of those old-school, family Sunday dinner posts that our long-time readers remember from back in the day, when the BCD parents lived closer to Baltimore, in sunny Columbia, MD. Technically this meal was on a Saturday -- a requirement when your parents live a 2-hour drive in beach traffic away. We gathered at Blackacre to celebrate something super-important: my birthday!! My actual birthday was at the end of July but this weekend was the first time the 5 of us could get together to celebrate at home. Readers might remember that for birthdays in the BCD family, the birthday girl/boy gets to pick his or her favorite menu (we all know Dad's favorite meal: lobsters), and the whole family works together create a fabulous birthday meal.
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