Capital Wheel Lunch

Posted on March 31, 2016 by melsmosaic

Finally made it to the Capital Wheel at the National Harbor, MD recently.

Went on a cold day, which meant the line was non-existent. Great views all around. After the ride, checked out a restaurant in the area, Granite City.

They brew their own beer so opted for a sampler. The four brews on the taster were The Prairie Vixen, The Northern, the Cran Gose and the Smith & Forge.

The Prairie was a Hef with mild banana and clove, bubble gum, hints of citrus and mild spiciness. It was not that exciting and actually way too banana-y for me. The Northern was an American Lager that was mild, crisp and had mild bitterness. Very good, a true Lager. The Cran Gose tasted like toothpaste to me. The Smith & Forge was solid.

The menu was a normal brewery menu and based on the location, quite expensive. They had a traditional MD crab soup so I opted for that and a salad. My friend went for a bowl of chili and caesar.

Once we finally got the food…it was fine. It took nearly 45 minutes to get the stuff, and you can tell all it really takes it a couple ladles and putting lettuce on a plate. Nothing that exciting and there are many other places at National Harbor I’d rather check out.

The Birth of Saké

Posted on March 27, 2016 by melsmosaic

The Environmental Film Festival was in DC over the past week or so I read over the rundown of shows. There were some interesting movies running and one that really caught my eye was The Birth of Saké. Side note: how does that truly fit in with the environmental part?

Anyway, my friend and I decided to see the movie. It was a compelling documentary about the origin of this well-known Japanese drink, from its origin, processing, to current state. The movie follows the one brewery that continues to make sake by hand vs. going to machines/automation. Their process of making sake takes 6 months and those who work at the brewery are gone from their families for that entire time. Unique piece, and worth checking out. Definitely not something you hear or think about everyday.

8407 Kitchen Bar

Posted on March 27, 2016 by melsmosaic

Have heard of the restaurant 8407 Kitchen Bar in Silver Spring, MD for awhile and was finally able to check it out recently. It’s right next to the Silver Spring Metro and just outside of Washington, DC.

There is a bar area downstairs with TVs and then the restaurant upstairs. My friend and I were ‘normal’ and (actually) got a table upstairs.

After looking over the menu we decided to split a bunch of small plates versus going for entrees. The decisions the ended up on the table were:

-Farm Fresh Deviled Eggs

-Pickled Veggies

-Salmon Bites

-Gouda Ewephora Cheese

-Black Goat Truffle Cheese

-Prosciutto Americano

(so we devoured half the salmon before I took a picture)

Also ordered some Temptation Zin to pair with all this. Nice wine with berries and spice.

Was a very nice meal. Service was a bit slow but nothing to worry about. Prices are about the same as most restaurants (as in entrees were low upper teens to mid 20s) in the DC area. Would totally be game for checking this out again.

Newbies

Posted on March 27, 2016 by melsmosaic

Always great to pop a new cork or have somebody pour you a new brew. The two most recents…

Was in Rehoboth Beach so had to of course visit one of my favorite breweries, Dogfish Head. They have some brews on tap they you can only get while standing under that roof. The one I opted for was the QuatroSanque. ‘an intensely citrusy IPA made with blood orange juice, sliced lemon and orange zest. Dark and medium crystal malts provide a deep amber color and sweet caramel/toffee notes to balance the the tartness of the citrus. Generous dry-hopping with Centennial and HBC431 dry-hops at a massive 2 pounds per barrel pushes the citrus and tropical juiciness to the next level. ‘ 7.25% ABV (served in 10 oz. pours). This stuff was smooth, not too hoppy and just refreshing. I was close to buying a growler…

LAM Pinotage. A bit earthier than normal, some tobacco in there, had minimal leather and smoke notes, but very interesting. I tasted some fizz, but it was a ‘normal’ bottle. It was a VERY light red. Was definitely the most unique Pinotage I’ve tasted. About $20/bottle.

Cheers to the Weekend

Posted on March 11, 2016 by melsmosaic

Have been sipping a range of drinks recently so thought I would pass them along as we enter the weekend. They hit all the choices out there — beer, wines, liquor. The rundown as the 5 o’clock whistle approaches.

Beer: It’s Flying Dog’s 25th Anniversary and I heard about their anniversary brew, Tropical Bitch. It’s a Belgian-Style IPA, 8.0% ABV. Per the description, “pineapple and mango dominate with subtle passion fruit and sticky sweet, yet crisply bitter, hop notes.” Was finally able to snag a 6-pack. Yeah, it’s ok. Fairly bronze in color and just off in taste, for me. Not that impressed (personally, keep that in mind). I keep opening more to see if I like it and not so much, but the color is very cool. It’s about $8-$10/6 pack.

White Wine: Veramonte Sauvignon Blanc from Chile. Nice and light, with subtle citrus notes. Has just a perfect body to it. Also has the convenient screw top. Perfect to enjoy with some cheese or seafood, or totally on its own. This is around $10-$15/bottle.

Red Wine: Napa Cellars Pinot Noir. I’ll let you guess where it’s from. It has just a nice balance of subtle chocolate and berries. Perfect. What I loved is that I was able to pick some up for $10/bottle vs. the normal $20!

Margaritas: Jose Cuervo Light Margaritas (pre-mixed). Addiction in a bottle. Only 95 calories a serving. Just don’t read how small the serving is, ok? It’s just perfect to throw some ice in a glass and pour this on top. Then grab the chips, salsa and guac. Can usually find this for $12-$15/bottle.

Drink on, my friends.

Carluccio’s

Posted on March 10, 2016 by melsmosaic

Yet another new restaurant has been added to one of the growing areas just north of Washington, DC on the red line. In Pike & Rose, the latest restaurant to open its doors is Carluccio’s. They are so new that they haven’t even added this location to their website. Went during their soft opening and you could tell things were still getting worked on/staff trained. Took awhile to get service at some points, when waiters were just standing there chatting with each other or doing nothing. But overall a good experience.

You have to pay for bread at this Italian place. I was not impressed with that. Tried a bellini and it was nice.

Also ordered some Caponata which was very tasty!

For dinner, I opted for the Insalata al Abruzzese – an Italian-style Nicoise. Per the menu it was albacore tuna, green beans, sweet peppers, vine tomatoes, new potatoes, anchovy fillets, salad leaves and soft boiled eggs with olive oil vinaigrette. I was disappointed when it arrived and the tuna was albacore tuna from a can. I expected it to be a grilled steak. Nonetheless, it was good. The anchovies added a nice taste.

My friend ordered a basic Spaghetti con Polpette, with their house-made meatballs served with spaghetti and tomato basil sauce. Exactly what it was labeled.

Will totally check this place out again and see how it progresses as it gets a little ‘older’.

Vermont, we have a problem

Posted on March 7, 2016 by melsmosaic

Innovation is key, yes indeed. But sometimes staying a step behind helps people stay away from ‘harmful’ things. What am I referencing? Ben & Jerry’s, that just slightly known ice cream name based in Vermont, has just come out with a non-dairy ice cream. Lactose-intolerant ones, oh lactards, let’s rejoice! Also, if wondering, it’s certified vegan. I see trouble on the horizon…

I happened to read a press release about this about a month or so ago and have been waiting for this stuff to come out. Finally found it after going to…I’m not going to say how many stores.

I can’t tell you how long it’s been since I have eaten Chunky Monkey. I just sort of let that spoon hang out of my mouth. Are there really four servings in a container?

Vermont, you have really caused a problem here. I’m going to start spending way too much money and will need to go to the gym a bit more frequently. Besides Chunky Monkey, they also have a few other flavors of the non-dairy addiction. Totally check this stuff out.

A Green Staple

Posted on March 4, 2016 by melsmosaic

I love seafood, I love cilantro, I love avocados, I love olives. What does one do when they all come together? Melt, find their happy place, eat way too much and then just share — oh not the food, just the recipe.
I found this Ceviche Verde Recipe in Bon Appetit several years ago and just can’t get enough of it. It’s almost a Green Staple to me. So many things in it that I just love. When halibut is sort of affordable (Costco, I love you) it’s amazing, but using another, affordable fish is just as good. It might not look super eye appealing but it is appealing to the taste buds!

Ingredients:

1 pound fresh Pacific halibut or other firm-fleshed fish
1 teaspoon kosher salt
3 tablespoons fresh lime juice
2 ripe avocados, peeled and pitted
3/4 cup green olives, sliced
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 tablespoons olive oil
Tostadas or tortilla chips

Directions:

Chop fish into 1/2″ cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.

Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.

Serve over tostadas or with tortilla chips for dipping.

Soup of the Day

Posted on March 4, 2016 by melsmosaic

Real Simple always has some good recipes to check out. The most recent one I put to the test was their Squash, Mushroom, and Kale Soup With Dill. All ingredients sound pretty darn good!

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
Kosher salt and black pepper
1 pound mixed mushrooms (such as button and shiitake), stemmed and halved (or quartered if large) (grabbed some good ones from Trader Joe’s)
4 cups vegetable broth
1/2 medium butternut squash, peeled and cut into ½-inch chunks (about 12 ounces)
1/3 cup orzo (could even use quinoa, etc if gluten intolerant)
4 cups loosely packed baby kale leaves (about 2½ ounces)
1/2 cup chopped fresh dill, plus more for garnishing (just used dry stuff)

Directions

-Heat the oil in a medium pot over medium-high heat. Add the onion, ½  teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes.  Add the mushrooms and lower heat to medium. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices, 6 to 8  minutes. Stir in the broth, squash, and orzo and bring to a boil. Reduce heat  to medium-low and simmer until the squash is tender and the orzo is cooked, about 15 minutes.
-Stir in the kale until just wilted.  Season with salt and pepper and stir in the dill. Serve topped with more dill.

When I sampled this mid-way through I was a bit disappointed. But then, when you add the dill…totally amazing flavor punch! Very happy with the end result and nice one to add to the list.

Carrots, Cheese, Honey…what more?

Posted on February 18, 2016 by melsmosaic

I try my best to make recipes out of cooking magazines I get each month. The most recent one I went for was from Food & Wine — Glazed Carrots with Goat Cheese and Honey.

Ingredients:
2 tablespoons unsalted butter (I eliminated this)
2 tablespoons extra-virgin olive oil
1 1/2 pounds medium carrots, peeled
6 garlic cloves, crushed
3 tarragon sprigs
2 thyme sprigs
1 rosemary sprig
2 bay leaves
2 star anise (couldn’t find any, went with anise seeds, even though I know they are different)
1/8 teaspoon cumin seeds
1/8 teaspoon fennel seeds
1/8 teaspoon mustard seeds
Kosher salt
Pepper
2 tablespoons honey, plus more for serving
2 tablespoons apple cider vinegar
1 1/2 cups chicken stock

Gremolata

1 cup chopped parsley
1/4 cup chopped tarragon
1 teaspoon finely grated garlic
1 teaspoon finely grated lemon zest
1/2 cup extra-virgin olive oil
Kosher salt
Pepper
6 ounces fresh goat cheese*I had the goat cream cheese on hand and used that and flaky sea salt, for serving

Directions:

In a large, deep skillet, melt the butter  in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the carrots are golden, about 12 minutes. Add the 2 tablespoons of honey and cook, stirring, until the honey is lightly caramelized, about 3 minutes. Stir in the vinegar and cook until the carrots are evenly coated, about 2 minutes. Add the stock, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is syrupy, about 20 minutes; discard the herb sprigs, bay leaves and star anise. Transfer the carrots to a plate and let cool slightly; halve lengthwise.**I cut them before I started cooking to avoid having to do this now/at this point.

To make the gremolata, in a medium bowl, combine the parsley, tarragon, garlic, lemon zest and olive oil; season with salt and pepper.
Spread the goat cheese on plates and drizzle with honey. Top with the carrots and gremolata, sprinkle with flaky sea salt and serve.

It was tasty but took some time. Worth it but not the highest on my list. I think one of the biggest annoyances was all the fresh herbs and the small quantities of spices you need for flavors. Four grocery stores later on a freezing (that doesn’t even qualify it) day, most of them were found.