Posts Tagged ‘Gut Check’
Posted by The Editorial Desk / Wednesday, December 14th, 2011
Happy hump day!
I don’t know about you guys, but to me, this week has felt particularly long. So, what better way to celebrate hump day than with half-price bottles?
Tonight, from 5-9 p.m. at Piero’s Corner in Herndon, help give to the local Food Assistance Center by enjoying some free wine tastings and purchasing a half-price bottle of wine with your dinner or discounted bottles to take home with you. A portion of all sales will go to the Food Assistance Center in Herndon.
The wine tasting will feature Tom Savage of International Cellars at the bar, where he will be pouring wine from Niner Wine of Paso Robles, California. Featured wines include: Sauvignon Blanc, Sangiovese, Twisted Spur Blend, Cabernet Sauvignon and the rated 90-points 2006 Fog Catcher.
Piero’s Corner’s kitchen is serving up, as always, authentically delicious Italian pasta dishes, brick oven pizzas, seafood, and more.
Image: Piero's Corner
Piero’s Corner is located at 13340 Franklin Farm Road in Herndon (703-707-6400; www.pieroscorner.com).
-Julia Harbo
Popped! Republic Opening in NoVA
Posted by The Editorial Desk / Wednesday, December 14th, 2011
Image copyright and courtesy of Popped! Republic
Popped! Republic, the first gourmet hot air-popped popcorn company in our nation’s capital, will soon be joining the food truck scene in Washington DC. Popped! Republic will offer the finest in gourmet popcorn in a selection of classic and enlivening flavors and will be licensed in DC, with Montgomery County and Arlington to follow.
Staple flavors include:
- Political Plain ™
- K Street Kettle Korn ™
- Congressional Cheddar ™
- Capitol Caramel ™
- Monumental Mix ™ (Mix of any two flavors)
Weekly specialty flavors and freshly popped movie theater-style buttered popcorn will be offered on the Popped! Republic mobile truck. Whether enjoyed as a snack or given as a gift, they’re going to offer the freshest and most delicious air-popped popcorn that caters to all ages and tastes. Their truck will be located off of Duke Street in Alexandria sometime in February 2012 so keep your eyes peeled and pop in for a unique treat!
Visit them on Facebook and follow them on Twitter
to see updates and locations.
– Jennie Whistler
Posted by The Editorial Desk / Tuesday, December 13th, 2011
Egg nog: the famous holiday drink that you either love or hate. Personally, I love it. The heavy sweet and nutmegy flavor is a must-have for me every year. And because it has such a distinct, powerful taste, it works amazingly as a front-stage ingredient in other recipes.
Today I’m bringing you a special recipe from the kitchen at Wildfire: Egg Nog Bread Pudding. This holiday dessert special is luscious and rich, served with an espresso cup of freshly made egg nog. It’s a spoonful of holiday cheer times two!
Egg Nog Bread Pudding
(Serves 12)
-1 cup brown sugar
-1 cup granulated sugar
-4 eggs
-1 tablespoon vanilla extract
-pinch of nutmeg
-1 quart egg nog
-2 cups whipping cream
-1 loaf (1 pound, 12 ounces) challah bread, cut ¾-inch thick
Mix brown sugar, granulated sugar, eggs, vanilla, nutmeg, egg nog and cream in a mixing bowl to make a custard. Cut bread slices into 16 cubes per slice. Gently fold bread into custard. Let stand 20 minutes. Place the mixture into a 9×13-inch pan. Smooth the top and cover with plastic wrap and foil.
Place bread pudding pan into a bain marie (water bath) and bake at 350 degree oven for 45 minutes. Uncover and continue to bake for 15-20 minutes until done and temperature is 190 degrees.
Let rest for 15 minutes, then cut into 12 squares. Serve at room temperature.
Thanks, Wildfire, for sharing the recipe!
You can find this egg nog bread pudding on Wildfire’s dessert menu — theirs is served with warm caramel sauce and whipped cream and a small cup of freshly made egg nog, as pictured.
Wildfire is located on the 3rd floor of Tysons Galleria in McLean. Call 703-442-9110 for reservations.
-Julia Harbo
Stone Soup Bakery Taking Holiday Orders
Posted by The Editorial Desk / Tuesday, December 13th, 2011
The holidays are closing in on us fast! With all the preparations for out of town families and incredible feasts, who has time to make dessert? These guys! So, let them make it for you!
They’ll meet you in the Burke Centre VRE parking lot in our regular Saturday Farmer’s Market spot on the evening of Friday December 23rd at 7pm with your pre-ordered desserts.
If you happen to need dessert for New Year’s as well, don’t hesitate to order. Provided are freezing and defrosting/reheating instructions to make the storage and presentation of your desserts a breeze.
Pies:
Pumpkin Pie from Stone Soup Bakery
Large $15 each * Small $6 each
Apple
Apple Crumble
Pecan
Sweet Potato
Apple Butter Pumpkin
Key Lime
Assorted Cookies:
$ 10 a dozen
Semisweet Chocolate Chip
Double Chocolate Chip
Oatmeal Raisin
Almond Sugar Cutouts
Gingerbread
Assorted Brownies:
$1- 1.50 each
(must order 20 or more of the same brownie)
Super Fudgy Brownie
Walnut Super Fudgy Brownie
Chunky Pecan Pie Bar
Almond Shortbread Brownie
Peanut Butter Blondie
Place your order with us now to reserve your delicious no-hassle Holiday desserts. I bought an apple butter pumpkin pie for Thanksgiving and it was a huge hit- not one slice remained!
Stone Soup Bakery – contact Jennifer Graybill & Johnny Connolly
(703)909.6089 * stonesoupbakery@yahoo.com
– Jennie Whistler
What’s that? Why, it’s a Pfefferneusse, of course!
Posted by The Editorial Desk / Monday, December 12th, 2011
Gut Checkers, do I have a great treat for you. As the countdown to Christmas is officially in high gear (12 days!), here’s a great Christmas treat in the form of none other than Christmas cookies!
And these ain’t no ordinary cookies…they’re pfefferneusse!
Pffeffer-huh?
On a recent trip to the new Trader Joe’s in Clarendon, I discovered these under an act of God. Naturally, whenever I go to Trader Joe’s I take my time roaming each aisle numerous times, making sure I didn’t miss anything. Man, am I glad I didn’t miss these cookies.
The distinct taste of these cookies is a complex combination of cloves, cinnamon, sugar, spice and everything nice in your mouth as you bite through the powdered-sugar-covered, crunchy outside and make your way to the soft and cakey inside.
Trader Joe's pfefferneusse
So, a couple of strong recommendations for you:
-If you’re feeling adventurous, try baking these at home from one of these online recipes;
-Go to Trader Joe’s and buy them for $2.99;
-Or, for more of a cookie haven in the Arlington area, stop in at Heidelberg and drool over the freshly baked Christmas cookies (and enjoy the free samples) like I did.
Heidelberg's pfeffernusse
And you can thank me later. 
-Julia Harbo
Mollydooker 5 Course Wine Dinner
Posted by The Editorial Desk / Monday, December 12th, 2011
Bazin's on Church
Wondering what to do for dinner tonight? Want something new, exciting and scrum-diddly-umptious? Head to Bazin’s tonight and enjoy an elegant 5 course dinner paired exquisitely with a variety of wines.
Short ribs, pork confit and coconut tapioca soup are just a few of the delicacies you’ll enjoy. Don’t miss out- seating is extremely limited so call today for reservations.
Check out the menu:
MENU
Seared Maine Scallop
cauliflower purée, golden raisin, creamed onions
The Violinist Verdelho 2010
Short Rib Ravioli
tiny vegetables, foie gras sauce, parmesan
2 Left Feet Shiraz, Cabernet, Merlot blend 2010
Maple Glazed Pork Confit
rosemary, wild mushroom ragout
The Boxer Shiraz 2010
Braised Veal Cheeks
truffled potato gnocchi, garlic herb bread crumbs ,natural sauce
Gigglepot Cabernet Sauvignon 2010
Coconut Tapioca Soup
caramel, passion fruit granite
Ederton Semilon
RSVP 703 255-7212
Bazin’s on Church, 111 Church Street, NW, Vienna; (703)255.7215; www.bazinsonchurch.com/Dec12.html; $100 per person, excluding tax and gratuity
- Jennie Whistler
Posted by The Editorial Desk / Friday, December 9th, 2011
There’s been some talk of soup this week. It’s December now, and here in NoVA, we should be eating hot, warming, comfortingly hearty soup. And drinking smooth wine to wash down said soup.
Image: marco mayer/Shutterstock
Despite this week’s earlier warm weather, this weekend will be cold. But you can warm up with soup and wine at Lost Creek Winery’s Soup Weekend this Saturday and Sunday.
$15 tickets will get you a bowl of soup — hearty Tuscan bean or lentil vegetable — with warm bread and a glass of one of their wines to enjoy while listening to live acoustic music.
The Soup and Wine Weekend lasts from 12-5 p.m. on Saturday, December 10 and Sunday, December 11.
Lost Creek Winery is located at 43277 Spinks Ferry Road in Leesberg. Call 703-443-9836 for more information.
Have a great weekend!
-Julia Harbo
Chef Jacques Haeringer of L’Auberge Chez Francois Makes Chocolate Tart!
Posted by The Editorial Desk / Friday, December 9th, 2011
One of the most respected and admired chefs in Northern Virginia, Chef Jacques Haeringer, was featured on WUSA 9, showcasing his classic chocolate tart. Simple and delicious!
Chef Jacques is one of America’s most respected and innovative culinary personalities. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. For more information on Chef Jacques or L’Auberge Chez Francois visit www.laubergechezfrancois.com or www.chefjacques.com.
L’Auberge Chez Francois - 332 Springvale Road, Great Falls; (703)759.3800
– Jennie Whistler
Evening Star Café Re-Opens TODAY!
Posted by The Editorial Desk / Thursday, December 8th, 2011
Out of the loop on Evening Star Café?
The 15-year old restaurant in the Del Ray neighborhood of Alexandria has been closed for the past month while undergoing fun and communal renovations. Today, December 8, the restaurant re-opens with a revamped look, new menu and new chef Jim Jeffords.
Doors open to the neighborhood today to reveal a refurbished space — original wooden banquettes still line the walls, but a new center with bold blue, plush benches boost the seating capacity to 60. New lighting and artwork by local artist Rick Singleton brings a retro feel with old junk turned into new art, in particular, an old Erector set that hangs the lights from the original ceiling in the dining room.
If you look around the restaurant, you’ll notice small vintage details from unique light fixtures made out of old metal to the trophy display on the back wall of the Majestic Lounge bar (the trophies were donated by community members and date back to 1901).
A light fixture made out of vintage jars hangs over the Majestic Lounge's bar.
As a matter of fact, everything about the renovation process has involved the community, from old trophy donations to a yard sale to sell the old furnishings from the pre-renovated restaurant, to a cocktail-naming night that will take place a couple weeks after today’s opening.
The Evening Star menu still features classic-meets-modern American comfort food, but with a more Southern tone. The back bar (dubbed “The Majestic Lounge”) now features 30 bottles of craft beer, 19 draft beers — served from 1950s vintage refrigerators — and one cask, which will feature local brews and rotate constantly. The bar will be serving original cocktails, including “The Hipster,” made with mezcal, chipotle peppers and PBR. You can also order any bottle of wine from Planet Wine next door with your meal.
The kitchen gets cookin’ today for dinner starting at 5:30 p.m. — and it sure isn’t going anywhere for a while.
The Evening Star Café is located at 2000 Mount Vernon Ave., Alexandria (703-549-5051). Visit www.eveningstarcafe.net for more information.
-Julia Harbo
Posted by The Editorial Desk / Thursday, December 8th, 2011
My new winter favorite!
Two words: taco soup.
It’s a concoction that I adopted from my father, who got it from his brother, who stole it from Mr. Tumnus in the magical land of Narnia after falling through the wardrobe.
It’s magical. A recipe passed down from generation to generation; a culinary treasure so fine that it must be guarded, cherished and kept close.
Ok, here’s the deal. It’s probably the best soup you’ve ever had because A.) It’s tasty and 2.) It’s so easy that even a half-man, half-goat from a fictional, bureau-inspired world could make.
Here’s what you do.
Throw whatever you want into a pot. Those kidney beans that have been sitting in the cupboard for 2 years? Throw ‘em in. That can of diced tomatoes you bought but never used? Into the pot. Canned corn, black beans, refried beans- oh my! They all go into the pot.
Now cover with chicken stock and bring to a boil. Once it’s boiling, throw a box of pasta in with any seasoning you like. I like Mexican chili powder, cayenne, garlic, powdered ranch seasoning packets, taco seasoning… even curry powder.
Now cook all that together until the pasta is tender and voila! You’ve got a hearty, delicious soup and just gotten rid of all those cans of food you never know what to do with.
I like to sprinkle the top of mine with fresh green onion and shredded cheese. And this soup will last forever! Lunch for days!
For those of you who like to have a recipe (my boyfriend goes absolutely bonkers when I just throw stuff into a pot without guidelines. “But how do you know how much to use?!” he cries.) I’ll just write down what I used last time but keep in mind- there is a lot of creative freedom with this soup so don’t feel like you need to follow it exactly!
Ingredients:
1 can of refried beans
1 can of black beans
1 can of cannellini beans
1 can of corn
1 can chopped black olives
1 can of diced tomatoes
½ jar of spicy salsa
2 cans of chicken (they look like tuna cans)
2 boxes of chicken stock
1 box of pasta (ditalini or macaroni works really nicely!)
1 packet of taco seasoning
1 packet of powdered ranch
Any seasoning you like: cayenne, garlic powder, salt, pepper, curry, Mexican seasoning, etc…
Suggestions for garnish: chopped green onions, shredded cheese, sour cream, tortilla chips
To make:
Put everything except the pasta into a large pot and bring to a boil. Once boiling, dump in the pasta and cook until tender. One little tip- once you add the pasta, it will absorb a lot of liquid so keep the chicken stock on hand and add more as needed until it reaches your desired consistency.
It can also make a great vegetarian soup! Just swap the chicken stock for vegetable stock and leave out the chicken. Bam!
That may not have been much of a recipe but it works and it’s perfect for a chilly winter night at home! Make it and pass it on…
Enjoy!
– Jennie Whistler