Recipe Success

I've been killing it on the recipe front lately. Maybe I'm making good choices with my recipe curation or just lucky, but either way, I'm on a roll. And what kind of person would I be if I didn't let that good fortune trickle down to you? So here are my top picks from January--the key here is to follow the recipes as closely as you can, especially when it comes to cooling and chilling times!


Martha Stewart's Chocolate-Flecked Layer Cake with Milk Chocolate Frosting

Oh my goodness, this cake is delicious. The cake itself is very rich, moist, and dense so this one is not for anyone looking for something light. The frosting is a real keeper--though next time I'll reduce the amount of sour cream and replace it with whipped cream. The frosting was a bit too tangy for my personal tastes. I tried this recipe out because I was looking for a good birthday cake. I ended up going another direction for that, but this is a fucking fantastic cake recipe! Tip: cutting the two layers into four is easier than it seems. Choose a long knife, take your time, and slowly rotate the cake as you cut through the layers!

The Great American Baking Show Turkey and Spices Hand Pies with Cheddar Cheese Crust

My boyfriend and I really got into the Great British Baking Show and its sister show across the pond, the Great American Baking Show. Basically, we love Mary Berry, the adorable British lady judge on both shows.

The American version of the show did an episode centered around hand-held pies (think of them as homemade and infinitely superior Hot Pockets). Two of the recipes were standouts to me--but I liked the crust of one and the filling of the other! So I decided to mix and match! Enjoy and if you decide to give these a try, make sure you keep all the ingredients and short crust dough as cold as possible throughout the process. You can also make the turkey filling in advance as it will warm up in the pies when you bake them in the oven! Genius.

Amanda's Turkey and Spices Filling

Stephanie's Cheddar Cheese Short Crust

Tip: to get them to brown beautifully, use the egg wash in the recipe. Also sealing them with milk around the edges keeps them from leaking out their filling while baking!

Cook's Country Thick and Chewy Chocolate Chip Cookies

You guys, I might have saved the best for last with this one. I'm always trying out new chocolate chip cookies recipes because I always want to find the BEST possible one. This might be it. Its' not often you find cookies that bake up just like you do in the recipe book pictures, but came out damn near perfect! The recipe is pretty fool-proof and you don't need a mixer since they use melted butter. I mixed them by hand and they looked amazing.

Here's the recipe (reproduced from the Food For a Year blog)

Ingredients

2 1/8 cups bleached all-purpose flour (10 2/3 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet) -- I used See's semi-sweet chocolate chips

Instructions

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form 1-2 tablespoons of dough into ball and place on parchment paper-lined baking sheets.

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

Happy Baking!

A Match Made in Heaven

Ever heard of Farmers, Fishers, and Bakers? It's a restaurant on the Georgetown Waterfront known for fresh ingredients and that "farm to table" style that has become a major trend in the DC food scene the past few years.

I have unfortunately not been able to try it out yet, but I am on the email listserv for the restaurant group and got word a few months ago about a special "beer and food wine pairing dinner" they were offering. It sounded intriguing, but at around $75 a pop...it seemed a bit steep. But I sent the link to some friends of mine to see if they were interested in checking it out.

*enter Jon, Lis, and Scott, stage right*

I can't remember who came up with the suggestion, but after some discussion there was a general feeling of "hey, we can do better than that." So rather than blow a lot of money one a night out, we decided to make our own beer and food pairing and have a night in.

The menu planning was key. It turns out you can find a bunch of tools online to help you prepare a beer and food night. We decided to go with five courses and many MANY types of beers. If you're going to do something, do it right.

First course: Cheese and charcuterie platter.

We went with a variety of everything here. A quick trip to Cheesetique in Del Ray set us up well for the meats and Jon provided the cheese and crackers from another shop. Our cheeses ranged from soft to hard and from mild to flavorful: we had a Honey Goat (goat), a 3 cheddar blend, a Stilton blue cheese, and an unknown sheep's milk cheese. I forgot to write down the type of sheep's cheese when taking my notes. Deal with it. On the meat side, we went with mostly Italian meats (duh): a genoa salami, mortadella, garlic salami, and my personal favorite, prusciutto.

Jon was our beer master and carefully selected beers to go with each course, and in this case, each individual cheese. The goat was paired with a Belgian Saison, while the sheep's milk went nicely with Schlafly American Brown Ale. We needed something that could stand up to the flavorful blue cheese, and it was Stone Imperial Russian Stout (2014) to the rescue! Last (but not least) was a Stochasticity Project Grapefruit Slam IPA for the cheddar.

Honestly, the cheese, meat, and beer could have been a meal all on its own. But we still have four courses to go! As George Takei would say, "Oh, myyyyyyy."

Second course: Salad.

You might think salad is boring. You would be wrong. This one was fantastic--it was a mix of spinach and arugula with tomatoes, walnuts, and dried cranberries and topped off with a bright citrus poppyseed dressing. YUM! The beer pairing for this was also very good: a Bavarian-style German beer, a Weihenstephaner Hefe Weissbier.

Third Course: Spam fried rice.

Scott whipped this up for us and it was delicious. You might hear Spam and think "ew" and again, you would be wrong. Sure, it's a potted meat, but if utilized correctly, Spam can be fantastic. It's saltiness went really well in this rice dish which was itself excellently paired with an American Pilsner from Wild Wolf brewery right here in Virginia.

Fourth course: Baked (not fried!) chicken wings with kale.

Did you know that you can bake chicken wings? Did you know that they come out amazingly crispy and not greasy? WELL NOW YOU DO. And if you shake on some Old Bay seasoning like Scott did, it's like a flavor explosion. There was also buffalo sauce, but for my money, I'll take the Old Bay. Oh, and can you pass the Lickinghole Creek Four Pillars Imperial IPA, please? Thanks!

Fifth Course: Chocolate.

In a move that is a surprise to nobody, I selected a bunch of different types of chocolate for our dessert. If you're going to blow the calories, do it on something you love. Hence, chocolate. I visited a bunch of different shops in the area to seek out a selection of chocolates, some filled chocolates from Max Brenner in Bethesda, chocolate caramels from Chouquette Chocolates (also in Bethesda), a large Cadbury dairy milk bar, and a chocolate bar with maple bacon from Chuao chocolatier. You can find their bars in the fancy chocolate aisle of grocery stores and in cheese and wine shops.

On the beer side of things, Jon also brought us a selection to try with all the different chocolates. We had a couple of Belgian lambics: Lindemans Gueze Cuvee Rene and Hanssens Oude Geuze Lambic Ale. And my favorite beer of the night, Chocdale Ale from the Boulevard Brewing Company's Smokestack Series in Kansas City, Missouri.

 BEST BEER EVER.

We had made it through five courses, about 10 beers (though no promises on the math there) and were stuffed to the gills. There was nothing left to do but sit back and bask in the self-reflected glow of our own pleasure and victory.

....until next time. Though I'm not sure how we can top ourselves. Perhaps...ribs?

 Our beer and meat experts!

 The aftermath.

 And of course, Max the Beagle was on hand to catch any crumbs. 

Eating and Drinking in Brussels, Part II

Let's get back to talking about how I ate and drank my way through Brussels! I mean, posts about new cars are all well and good, but I know y'all are only here for the food porn.

When most people think Belgian food, three things come to mind. First, waffles. Second, chocolate. And third, frites! That's french fries for all you Americans out there.

But how do you know where to get good frites? There are lots of reviews and travel sites out there telling you where to find the best frites in Brussels. Last time I was in town, I visited Fritland, a friterie right off the Grand Place and swamped with tourists. The fries were great, sure, but I wanted something...more.

So I took to the internet! It never lies, right? Almost everywhere I looked I came across one place over and over: Maison Antoine. It's a bit off the beaten path from your typical Brussels friterie--about a 30 minute walk from the touristy area of the city and 10 minutes from the EU Parliament in the Place Jourdan. Luckily for me, I was over that way on Sunday of my visit at the Royal Belgian Institute of Natural Sciences (more on that in a later post). Even luckier for me, there was no line! This apparently doesn't happen very often, but I just walked right up to the window and placed my order. "Bonjour, petite frites, merci!

And they were very, very good. Large hunks of potato, double-fried, and wrapped in paper. They give you an adorable little plastic fork, but you don't need it. Just reach right in grab those suckers. Despite the double-fry part, they aren't super greasy. And you really get a lot of delicious potato flavor rather than icky oil flavor.

This is something I have discovered about the food in Brussels: it's not great for you, I mean this is the land that carbs built, but it's made with fresh, natural ingredients. If you got the same thing here in the States it would be full of preservatives and other crap. At least when you blow your diet in Belgium, you blow it on the best version of whatever you are eating.

Once you find the Place Jourdan, you can't miss Maison Antoine. Just look for the giant cone of frites on a post. Though finding the actual square isn't easy; apparently in Brussels they don't trouble themselves too much with street signs. It took me an extra 20 minutes to find this place just because I kept wandering down the wrong twisty turny streets.

Once you've whet your appetite with frites, the next logical things to do is get some beer! Brussels is stuffed with great bars, and one of the best is A La Morte Subite. The name translates to "at the sudden death" and according to the bar's website, derives from a dice game played by some original patrons more than 80 years ago.

But that's just the background. Morte Subite is a great classic Belgian bar. As you can see, it's full of nifty art deco details, mirrors, and wood. It's specialty is Gueuze (lambic) and Trappist beers of which it has many on tap. Drinking here you quickly get stuffed with atmosphere and well-priced and delicious beer. They apparently have food too, but we didn't have any of it. This was strickly a beer only visit as Jonathan and I were having drinks with his friend, Julie.

Looking around the bar! 

Our first order! Mine is the Mort Subite lambic white beer. It's their house specialty and it was soooo good. 

After bidding Mort Subite adieu, we took a quick walk and went to a cool Flemish place called A La Becasse. This looked exactly like how you imagine an old German beer-hall would look.

 Oh, yes, I think this will work just fine for us.

It was completely different from the previous bar we visited, but just as cool with a more "sit back and take off your lederhosen" type of vibe. Continuing my theme of trying every lambic beer in Brussels, I ordered a lambic beer flight (a "palette").

They were all so good, I couldn't pick a favorite. Or I guess I should say that my favorite was whichever one I happened to be drinking at that moment. Starting from the top and working around clockwise I had:

--Lambic Doux: "The best lambic blended with a top-fermented brown ale, matured in oak barrels (5%)." It tasted very cidery, but no where near as sweet. You still knew you were drinking beer, not alcoholic juice.

--Lambic Blanc: "The only white beer based on lambic, flavored with coriander and dried orange zest (4.5%)." Light, crisp, delicious.

--Kriek: "Slightly sweetened Timmermann's lambic beer (4%)." Cherry-flavored, but again, not overly sweet. Timmermann's is basically the way to go if you want a lambic beer that doesn't have too much sugar.

--Bourgogne des Flandres: I forgot to write down the description, but it's a Flanders-style red ale. Strongest beer-like flavor, but still not hoppy.

I think the lambic beer flight was my favorite thing that I drank on this visit! Just an all around great tour through Timmermann's lambics. Too bad these things are so ridiculously expensive here in the US.

 I swear we hadn't been drinking that much. This was just an awkward photo. I mean, I am always awkward, but you know what I mean.

Here's me and my new friend Julie. I promised her a shout out on the blog, so Julie, this one's for you! Thanks for being so awesome and hanging out with us on my last night in Brussels!

Cheers to new friends! 

And finally, I had one culinary splurge while I was in Brussels. On my first night, Jonathan and I decided to treat ourselves to a good old fashioned Belgian dinner. We visited a place we went the first time I visited (I think it now counts as a tradition), In't Spinnekopke. It may sound Greek, but the menu is pure Belgian.

I had the carbonnade, a beef stewed in beer (foreground). It's served with frites and a small salad. Jonathan had the steak with a mushroom cream sauce, also served with frites, and we pretty much agreed that it was the best sauce EVER. 

 Inside of In't Spinnekopke.

 Did I mention there are creepy puppets hanging all over the wall? I don't know what the hell that is about but it was kind of freaky. Further proof that Europeans are weird.

 Coming up next time: wanderings around Brussels with weekend markets and dinosaur bones! And then: a day in Amsterdam!

Eating and Drinking in Brussels, Part I

If you have read this blog at all (or let's be honest, have ever spoken to me) then you know that I love food. It's basically one of my favorite hobbies. Now that doesn't mean that I eat whatever I want when I want; I have busted my ass to lose over 90 pounds and counting calories and eating healthy is a big part of that. But when I am on vacation I allow myself a few indulgences. 

Due to some, shall we say "interesting" circumstances, I discovered I needed to purchase a new car soon after my return from Brussels. Obviously when I booked my trip to Europe I didn't think that I would be dropping a good chunk of my savings on a new car a week later. So when I was in Brussels I was very conscientious about how much I was spending on food and drinks. Thankfully, Google, Yelp, and various ex-pats websites were there to help point me in the right direction for cheap eats.

First up! A place that I wanted to visit during my last trip to Brussels in November, but unfortunately I never found the time to make it. And then when I did stop by on Monday (Armistice Day) it was closed for the holiday along with EVERY OTHER SHOP IN THE STUPID CITY. I mean, really. What kind of country actually closes the shops on federal holidays? These people would make terrible Americans. 

Anyway, the place I am talking about is a tiny Middle Eastern snack counter on the main drag about a 15 minute walk from the Grand Place (the medieval square that is the center of tourist Brussels). It's called Mr. Falafel (best name ever!) and I can't even call it a restaurant since it's a quick service place with like 3 tables. 

But oh my gosh, it is so good. And cheap! For 4.50 euro, you get four big fresh falafel balls served in a delicious toasted wheat pita AND a plastic bowl that you can fill with whatever toppings and sauces you want from the well-stocked salad bar. The salad bar isn't just raw veggies either; there are delicious mixed salads with various oils and vinegars as well as hummus, tzatziki sauce, and other stuff that I can't even remember. 

My pita, falafel, hummus, and salad. You can refill the salad container as many times as you want! And the good stuff is hidden under my lettuce, don't let the boring topper fool you into thinking I didn't try the more adventurous options.

Just step right up to the counter behind the salad bar and order your falafel. I think that is actually the only thing on the menu.

And in case you were wondering how I found this place, I first came across it on the website Spotted by Locals covering the best hidden gems of Brussels. 

Next up, pizza! I know you don't automatically think Belgium when you think great pizza, but in the local chain, Momma Roma, they do pizza right. And a bit differently then we do it here in the States. First, the pizza is built on foccacia bread, unlike other pizza crusts you might be familiar with. This is a most excellent idea in theory and execution. Second, Momma Roma offers super fresh and "fancy" toppings that are more true to Italian cuisine (think spec, amazing cheeses, and more unusual vegetables). And third, the cost is based on weight of the pizza. You order by the slice--which is huge--and the slices are then weighed to determine the cost. The huge slices are then cut into more manageable pieces. 

I actually ordered from the prix fixe menu; for 11 euro you get two slices of pizza (any type you want), a drink, and dessert. This adds up to a lot of food for about $15. And since a can of soda will typically run you about 3 euro in a restaurant, the prix fixe menu is a bargain.

 Momma Roma's order counter and the pizza display.

 Pizza for me and Jonathan; mine was cheeseless but still amazing with the fresh roasted tomatoes and herbs.

 Dessert: chocolate pie. This thing was AMAZING. It was like a warm donut stuffed with gooey chocolate. Seriously, one of the best things I ate on the entire trip.

Let's switch gears and talk about bars! One of my favorite bars that I visited last time was Moeder Lambic. It's a great modern vibe, an awesome beer selection, and as the name suggests lots of lambic beers which are my favorite. It's also one of Jonathan's favorite spots, so we headed back and sat outside to enjoy the Spring sunshine. Brussels is far enough north that the sun doesn't actually set until around 11 at night in late May.

 Cheers! The dude next to me is Martin, a friend of Jonathan's from work. And a fellow ginger!

After a few beers at Moeder Lambic, we headed to a more specialized bar. At Goupil Le Fol, you can wind your way through small red and candle-lit rooms stuffed with French-themed bric-a-brac. The juke box only plays French songs from the 1920s and 1930s, and the entire place makes you feel that you are visiting a cluttered old Parisian salon. The bar specializes in fruit wines and brandies (of course) and they are delicious but deceptively strong. It's an amazing mix of charm, kitsch, and cheesiness. But for me, it leaned more towards the charm.

 Jonathan and Martin!

 One of the rooms at Goupil Le Fol. I seriously loved this place.

Coming up next time: the best frites (fries) in Brussels, an art deco bar, and a good old fashioned Flemish beer hall. Stay tuned!