A Treat by Any Other Name...

by Xani

Crisp Rice Treats.  You know what I'm talking about?  The treat that's been around for generations, requires 3 ingredients, and no baking?  Yeah, you know what I'm getting at.  Now, I don't really think the Kellogg legal team is going to come my way to shut down BCD just because I co-opt their product name incorrectly (and without permission).  But in this case I admit to using knock-off, Harris Teeter brand crisp rice cereal, and I'm proud of it!  The end result was a special, unique version of the crispy marshmallow bars, made for a very special cause!

Master Recipe: Cast Iron Chicken

by EP

Cast. Iron. Skillet. The grand-daddy of cookware. For many years, I didn't have one of my own, but I know how great and versatile they can be, and how many delicious things can come out of them. For instance, we brought Xani's cast iron skillet to the beach with us this past summer (yes, along with 5000 lbs of beach stuff and lots of food, booze, and other kitchen tools), and we used it almost every time we cooked.

Only recently did I come into possession of a cast iron skillet.* I've wanted one for a long time but never got around to buying one, and I have so many great pans (gifts from the BCD parents, to be sure) that I didn't really need one. Now that I have my own, however, I can't stop using it and thinking of ways to use it - I want to make everything in it! Steak, corn bread, apple tarte tatin, fried chicken, buttery croutons for Caesar salad.

Advanced Intuitive Cooking

by Xani

These days, I don’t use many recipes.  For one, most of my cookbooks are packed away in a storage unit, awaiting their fate in a new kitchen (TBD).  There are millions of recipes at my fingertips on the internet, but I’m not using those, either.  Instead, I make up my own recipes as I go, also known as “winging it.”  Developing the “winging it” technique (mostly a combination of familiarity with basic cooking skills, with a little self-confidence mixed in) has been an interesting evolution in my cooking life.  I used to cling to a recipe like a life preserver, now I find freedom in trusting my instincts.

Now, that’s all well and good when you are talking about winging an omelette, vinaigrette, or other simple dish using a few pennies worth of ingredients. If it ends up terrible you throw it away (or give it to the dog) and start over.  But the stakes get higher when you are dealing with a pricey steak, or in this case, a veal breast.

The Cook's Treats

by EP & Xani

When you think of the flavors of Thanksgiving, you might think of rich gravy, tart cranberries, juicy turkey, brussels sprouts (with bacon, if you're doing it right), and sweet pies topped with whipped cream. We, on the other hand, identify Thanksgiving with one particular "taste memory": turkey tails.  Also known as the Pope's Nose. (Sorry, Benedict...you're outta here anyway.).

"Turkey tails? What the...?", we hear you cry. Well, something has to hold up all that plumage!

Citrus Celebrations

by EP

It's winter. Dreariness abounds. We are caught between the sparkly, gluttonous holiday season and the sun-shiny frolick-inducing springtime. The glimmer of hope in this time is the fruit of the "season": citrus. People always give me funny looks when I say grapefruits are in season right now, but it's true! In the US, citrus from Florida or California is as "local" as it's gonna get in February. And lucky for us, we LOVE citrus. Grapefruit is so hot right now, and its French name (pamplemousse) is possibly the most fun word to say - ever.

Happy Hanukkah and Merry Christmas!

by EP

Hanukkah is over and Christmas is upon us, but before I head up to Plympton, Mass. to celebrate Christmas with Xani and Dave and Dave's family (and eat, and drink, and eat), I wanted to share two Hanukkah meals that I'll be sure to remember for years to come:

DGS Delicatessen: During Hanukkah, I was able to visit a new restaurant in Dupont Circle called DGS Delicatessen.  I heard about its recent opening via Twitter (of course) and after one look at the menu, I knew I had to go.  The menu featured old-school Jewish goodies like kasha varniskas, chopped liver, flanken, kreplach, and knishes, but taken to a unique and/or classed-up level.  For example, the knishes are made with lamb merguez and lentils; the kreplach are filled with bacalao (salt cod); and the chopped liver is topped with gribenes (fried chicken skin leftover from rendering chicken fat - schmaltz!*)).

Sea Creatures Beware: It's Dad's Birthday

by EP

A few weekends ago, per our family tradition, we trekked out to Blackacre to celebrate BCD Dad's birthday.  Readers may recall that when it comes to celebrating Dad (either through his birthday or for Father's Day), we always feature his favorite crustacean: LOBSTER!

This year we decided to do things a little differently.  Instead of slaughtering giant 4-lb lobsters, we incorporated lobster into a sushi/sashimi course (which also featured obscure seafood ordered from Catalina Offshore Products) and a pasta course.  Here was the menu:

Strip Club or Restaurant? Restaurant, thankfully.

by EP

My new apartment in Silver Spring has a balcony that faces east.  I can watch the sun rise, I can watch traffic on Georgia Avenue and the metro ride past, and in the immediate foreground, there are two buildings: a Vietnamese restaurant and a building with a pink heart-shaped sign that says "Jackie's."  When my parents came to visit two days after I moved in, my Dad asked me what Jackie's was and since I had no clue, I gave him my best guess: strip club.  The outside of the building is dark and decrepit, the sign is sickly sweet with a green background, pink puffy writing, and multi-colored hearts, and it's named Jackie's - what more evidence need I present?

A few days later, my friend Jamie mentioned a place called Jackie's in Silver Spring as a great restaurant not to miss.  Hmmm, could this be the strip club across the street?  Apparently, yes.  Last weekend, my friend Marissa and I checked out the bar next door to Jackie's (and owned by the same people) called Sidebar.