Carb-Loading!

44 degrees in October? What in the what?! This calls for the heavy winter recipes to come out. I usually revel in the fall months for cooking because I get to overuse pumpkin in every possible way, but I will save the pumpkin muffins for a heartier meal suitable for a cold winter’s day in the prime of autumn.

There is one requirement for this dish: you have to channel your inner-kid.
Note: There is little to no health value in this dish, and I’m not even going to begin to count the calories.

Cheesy, Bacony, Carby, Baked Mac n’ Cheese

1 box (1 lb) elbow macaroni (or rigatoni, but elbow usually makes you reminisce from when you were 5)
¾ c. butter1
¼ c. milk
1 c. bread crumbs
2 c. cheese (mozzarella, parmesan or any kind of melty cheese works really well but for this recipe I used Velveeta)
bacon (2 strips is enough, add more if you want to be Paula Deen)
salt
pepper

The steps to heavenly creamy goodness:
1.) Cook the macaroni, usually one cup water to one cup pasta. Bring the water to a boil, add salt if desired. Preheat oven to 375 degrees F

2.) Once macaroni is cooked, drain and set aside. Cook bacon to desired crispiness, medium high for 3 minutes works well

3.) Mix butter, milk, and cheese together in a bakeable dish (glass or ceramic works well), add macaroni. Stir.

4.) Bake at 375 for 20 minutes

5.) After 20 minutes, give the concotion a good stir, sprinkle bread crumbs and bacon on top. Bake for another 20 minutes.

6.) Delight in the gooey-ness, have a glass of milk and don’t forget to eat your vegetables.


Photo Credit: Julia Compton

Quick, Delicious, Easy-to-make PIZZA!

To make yourself a crunchy flatbread pizza of your choosing, take hold of these ingredients and you'll have a personal pizza in 7-10 minutes, for about half the cost of a delivered pizza!

• 1/2 cup of mozzarella
  
• 1/2 cup of parmesan
• 1 tbsp extra virgin olive oil
• 7" pizza crust (I use Mama Mary's Thin & Crispy Pizza Crusts)
• 2 tbsp whole milk ricotta
  
• any kind of meat -- pepperoni, salami, panchetta, proscuitto, etc.

1. Preheat oven to 425 degrees Fahrenheit
2. Brush olive oil on the pizza crust
3. Add cheeses
4. Layer meats with cheeses
5. Add a dollop of ricotta cheese on the pizza
6. cook for 7-10 minutes
   
7. ENJOY!
   

The ratatouille is bubbling...

...due to the scorching summer heat and humidity from the delightful mid-Atlantic seaboard.

And we are back in action, just in time for the new season of Bravo's Top Chef.

After a scintillating summer of Top Chef: Masters, the newest season which takes place in Las Vegas is a bit lackluster.

Top Chef: Masters had the best of the best from a variety of backgrounds. The greatest part of Top Chef: Masters was the twists of using past Top Chef chef-testants (as Bravo calls them) to either judge or help the Master chefs. It was sweet revenge to see some of these Master chefs, who were judges in the past, gulp and perspire in the wake of seeing their judgees become judges.


It may also be a detriment to some of these Master chef's careers. Well, not some, just one. Michael Chiraello from Easy Entertaining on the Food Network appears on his show to be an easy going gentlemen with an affinity for hosting Italian dinner parties. However, on Top Chef: Masters he appeared to be one giant a-hole. Especially while picking past Top Chefs to be his sous-chefs for the second to last challenge. Come on, who pisses off their work force? Undermining these sometimes volatile past Top Chefs could invoke the wrath of their Top Chefy strategy which they all implored so well in many competitions.

Chiraello's attitude aside, it was good to see some old favorites like Ilan (always fit with an unusual pair of glasses), Jamie (the scallop queen from San Fransico), and my personal favorite Fabio (who had many a gaff in his season).

Without fail, Fabio delivered, on cue, a loveable comment about a twist in a buffet challenge: "I sweating like a mountain goat at the beach now."

Awesome.

After this tantilizing episode, my taste buds were waiting for more food porn to grace my senses. But, instead, I was accosted by piercings and throat tattoos. Not that I have anything against piercings and tattoos in general; but when theres a lip septum thing talking about her vice being alcohol and excess next to a pair of ginormously gaged ears talking about her hot-temper...I'm not feeling quite so hungry.

Thankfully, Jennifer Z., her gages, and her throat heart tattoo had to pack their knives and go yesterday. So this season could be potentially awesome. I mean, someone won $15,000 in the quickfire.

Did GE come into some money this season? Where is all this cash coming from?

More scrutinizing personality descriptions and food recaps coming next week.

finals.

the best treat for finals week?

look below:

* 1/2 cup butter
* 1 1/2 cups graham cracker crumbs
* 1 (14 ounce) can sweetened condensed milk (I use fat-free)
* 1 cup semi-sweet chocolate chips
* 1 cup peanut butter chip
* 1 cup vanilla chip
* 1 cup broken salted pretzel (thin pretzels are preferable)

Directions

1. Preheat oven to 350°F.
2. Melt butter in 13x9" pan in the oven.
3. Remove from oven and sprinkle graham cracker crumbs over butter.
4. Mix well and press firmly into bottom of pan.
5. Pour condensed milk evenly over crust.
6. Sprinkle chips over condensed milk (each flavor individually, or mix them together in a bowl first).
7. Sprinkle broken pretzels over chips, and press everything down firmly with a spatula or fork.
8. Bake for 25-30 minutes (edges should brown a bit).
9. For best results, cool in pan completely before cutting into bars.

"Call it Education...

It was somewhere in between you gave me some sound advice but I wasn't listening."

So say the Modest Mouse lyrics, which remind me of my Grandma trying to teach me cooking skills as a kid. Alas, being the stubborn and unwilling to learn kid that I was I ignored all my Grandma's wisdom and decades of culinary skills and now I have stooped to learning from food shows.

Alas, in order to save you from the same mistakes that I have made I am here to tell you the top four educational cooking shows!

4. Take Home Chef -- Host Curtis Stone
Why? Because the Aussie hottie "picks up" women in the grocery store and convinces them to "take him home" and cook dinner for their significant other. Its educational because Stone takes the women through the grocery store to pick out quality goods and then demonstrates step-by-step how to prepare and cook a gourment meal. When? varies depending on day/time
Channel? TLC
Grade? B-


3. Good Eats -- Host Alton Brown
Why? If you can take the cheesey nature of the show, Alton Brown can really teach you a technique or two in preparing traditional dishes. Its like Bill Nye the Science Guy meets Home Economics.
When? Monday - Thursday 8pm/7c
Channel? Food Network
Grade? B+

2. Giada at Home -- Host Giada De Laurentiis
Why? Without fail, everyone loves Italian dishes. Giada shows quick and easy ways to make Italian meals ranging from pizza and ravioli to lasagna and swordfish penne. She gives ready pointers as well as mini Italian lessons.
When? new episodes Saturday 1pm and Mondays 4:30pm
Channel? Food Network
Grade? A-

1. Barefoot Contessa -- Host Ina Garten
Why? Her back to basics lessons give the audience hints to all things easy. Garten resides in the Hamptons so her cooking reflects the laid-back atmosphere.
When? new episodes Saturdays 1:30pm and Sundays at 1pm
Channel? Food Network
Grade? A

Happy Easter!

Every year, PEEPS are by far my favorite Easter candy treat.

And, coincidentally, the Washington Post holds a "Peeps Show" contest every year as well.

The outcomes are amusing, I invite you to take a look at the pictures.


There has been some earth-shattering news in the Peeps world this year...

introducing:

The Tulip Peep.

Now, my boyfriend is Dutch and undoubtedly he will fall in love with the Peep Tulip.


What I'm not so sure about is the "mousse Peep." A chocolate peep that is shaped like a bunny.

The question is, why change? Peeps have always been marshmallow and sugar flavored....why add chocolate to the mix!?

"If it ain't broke, don't fix it."

Cupcakes Doubletake.

Okay, so last week in the "sweet treats" week of blogs, I talked about Georgetown Cupcakes and their lavish deliciousness.

I have another cupcake bakery, or as many like to call it, "cupcakery" that I was notified about by a fellow sweet tooth.

Oh, and its local.

CUPCAKES ACTUALLY is located nearby in good ole Fairfax Corner (across from Chipotle to be exact).
The first words on their website reads: "Okay. We admit it. We are snobs. Cupcake snobs."

Now, that is my kind of place.

Cupcakes Actually opened up early this year in a prime location, making their snob-ish decadence something you can't miss. Hailing from the Detroit suburbs, Cupcakes Actually's cupcakes are the creations of the owner Sue and her love for frosting and cake batter.

There are three "classic" kinds of cupcakes that Cupcakes Actually produces and they are (dare I say it) better than Georgetown Cupcakes'...and closer.

• Actually Dipped Chocolate (devil's food cake topped with buttercream and dipped in chocolate fudge...OMG)
  
• Actually Dipped Caramel (vanilla cake topped with buttercream and dipped in caramely goodness)
  
• Actually Dipped Peanut Butter (devil's food cake AND peanut butter icing AND chocolate fudge...to die for.)

Some other interesting choices are "Let's Stay Awake, Cupcake (A rich, chocolate mocha cupcake, iced with a coffee buttercream)," "Razzmatazz (vanilla cake blended with a raspberry purée, iced with a rich raspberry buttercream)" and "Italian Stallion (butter cake, traditional iced with Italian butter cream)."

I gotta go get me some cupcakes.

PIE.

Not just any pie. Mom's Apple Pie Company's RASPBERRY AND PEACH PIE!

YUM.

Mom's Apple Pie Company, located in Occoquan, is nestled in the quaintest of riverfront areas and is housed in...well...an old-school house.

Their pie is banging.

My girl Emily hooked me up with a pie from them to do a little taste testing.

The taste testing will commence this evening and the detailed resulted will be posted on here tomorrow.

Stay tuned for the pie taste-off.

Breakfast for Supper

"But Paulie, It's your favorite!" -- Paulie Bleeker's mom in Juno

Yes, it may be Paulie's favorite, but its mine as well. I just devoured some chocolate-chip pancakes and now have inspiration to share with you a simply delicious easy-to-make breakfast dishes.

Crepes
A favorite of Le French, its a super simple recipe that can be put in the fridge for about a week. They're so easy to make you might as well keep some batter around for comfort food or when you don't feel like cooking.

• 1 cup all purpose-flour
  
• 2 eggs
  
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter

Next, whisk all the ingredients together while heating up a pan on medium heat. Pour about 1/3 a cup into the hot skillet and do a little 180 with the pan to evenly coat its surface. Cook for about 2 min on each side and top with strawberries, Nutella, or powered sugar.

photo courtesy of flickr user Luke H

Saturday, Rainy Saturday

There are very few comfort foods that rock my word.

That being said, I have a few favorites.

Pancakes.
Steak and Mashed Potatoes.
Steak and Cheese.
Quiche.
oh, and French Toast.

There are some very good places to get all of these, especially in the Fairfax, VA area.
And a really great website, The Loop, is a perfect solution for a food quandary

Hint: this where you should go check out the website.

But, to save you the clicking, at least for right now....

Pancakes and French Toast (I would say IHOP but we're talking quality here...)
- Metro Diner
- The Sweet Life Cafe

Steak and Mashed Potatoes
For Budgeters:
- Outback Steakhouse
- Damon's Grill
- P.J. Skidoo's
For Splurgers:
- Coastal Flats
- Ruth Chris Steakhouse
- Longhorn Grill

Steak and Cheese:
- Steak n' Things
- Elie's Deli

Quiche...well, for quiche you're kind of out of luck but there are simple recipes to follow.

Now in a mini!

Are you looking for a fast breakfast on your way to your 10:30 am class and you're already late?
Ooohhh, that was a little Alanis Morrisette. I apologize.

Regardless, there's one thing you need to know: mini frittatas.

Better than fried egg with cheese, better than microwaving your scrambled eggs (gross), and better than frying some bacon on the side.

It's all in one.

A frittata is an unfolded omelet that has veggies and meat in it.

In my version, I use eggs, cheese, and bacon. AND cook them in bite-size eatable pieces by putting them in a mini muffin tin!

Here's the ingredients:

• 8 large eggs
• 1/2 cup whole milk (2% works well too, if you're watching calories)
• 1/3 cup Parmesan cheese
  
• 6-8 strips of bacon baked at 405 degrees for 7 minutes (tried and true, this is the perfect temperature/time balance to achieve supreme crunchy flavorful bacon)
• parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

The steps are really easy, make these frittatas ahead of time and zap them in the morning for a good-to-go meal. To start: preheat oven to 375 degrees

1. Add eggs, milk and cheese together and whip until well blended
2. Crumple the bacon into tiny pieces and drop into egg batter
3. Stir in salt, pepper, parsley
4. Pour entire mixture 3/4 of the way full into muffin tins
   
5. Cook for 8-10 minutes.
   

To get a little fancy try adding different ingredients like bell peppers, spinach, and ham for a low-fat option.

photo credit: Me!

Chocolate-Chip Brownie Muffins

Yes. Brownie. Muffins.

To finish off this week's guilty delights features I'm giving you the recipe that will be melt in your mouth delicious.

There are two ways to make this happen -- the box way or the homemade way.

I fancy the box way, just because you add your own little touches here and there and essentially cut the prep time in half. Oh how Sandra Lee would be SO proud!!

But here's the basics for the easy peasy way to brownie muffins. Start by preheating the oven to 375 degrees F

• one box store-bought brownie mix (the fudge kind is really good)
• one large egg
• 3/4 cup vegetable oil
• 1/2 cup water
  
• milk chocolate chips
• 12 muffin cups (or you can just spray the inside of the muffin pan with PAM)
• one muffin tray (12 cups)
  

1. Mix together the brownie mix, egg, oil, and water.
2. Spoon mixture into the muffin cups 3/4ths full.
3. Drop in milk chocolate chips, as many as your little heart desires
4. Bake for 15 minutes or until done, since some ovens are faster than others.

To top it off....make a simple chocolate ganache by melting dark chocolate bars in the microwave but be careful! Chocolate, like butter, burns very quickly. Once the brownie muffins are done, dip the tops into the ganache and let it set.

And a pat of butter and you're in for a muffin that looks like its from Willy Wonka's factory.

photo credit: twisted_karolina

Fortune Cookie? Try Nutella Wonton.

What is the perfect end note to a Chinese food meal?

If you're old school and ordering take-out, its usually fortune cookies (that may or may not be stale).

But, with some simple steps you can have a nice twist on a Chinese favorite: the wonton
.


My favorite treat from delivery places like China Garden or Eastern Cafe is a crab wonton (sometimes call rangoon) which is essentially a deep fried concoction of crab meat and cream cheese. This is NOT a low-fat dish, but it's well worth the calories and the hour you'll spend at the gym the next day.

The dessert version is the same concept: Nutella Wontons

**NOTE: Nutella is a chocolate hazelnut spread that's from Europe but can be found in any grocery store. The French typically spread it on croissants for a chocolatey breakfast.**

1. Take some wonton wrappers (also can be found in any grocery store, in the Asian aisle), the number depends on how many individual wontons you want.
   
2. 1 tbsp of Nutella spread, plop smack dab in the middle of the wonton. Seal edges with water, form into triangles.
   
3. Heat a frying pan over medium heat, fill with 4 tbsp of vegetable oil (NOT BUTTER! Butter burns too fast)
4. Drop 1-2 wontons in hot oil, fry for 3-4 minutes.
5. COOL COMPLETELY and enjoy!
   

Psst! For an extra treat, sprinkle powdered sugar on top to give these a little more sweetness.

photo by Kali Meadows

"Pure bliss baked daily"

I have decided to indulge this week in confectionery delights in the D.C. Metro area.

What comes to mind when you think about Easter? Gigantic chocolate bunnies? Oozy Peeps that have been out in the sun too long?

I think about one thing: cupcakes.

And the best cupcake shop ever. These ain't your grandmas cupcakes either.

Located in a quaint corner of M Street in Northwest D.C. (a block away from The Shops at Georgetown)

Described as "happiness in the palm of your hand" boasts the most picturesque, ideal, fluffy, creamy, buttery, and all other mouth-watering adjectives you can think of, cupcakes.


There's a special daily cupcake menu depending on what day of the week, as well as monthly specialties. However, no matter what day of the week you visit this little shop of heaven you can find these favorites

• chocolate squared
• chocolate to the third
• vanilla squared
• red velvet
• chocolate & vanilla
• vanilla & chocolate
• (and sometimes, if you're lucky...toasted marshmallow)

My favorite?

By far the Lemon Blossom cupcake: light lemon cupcake with a lemon cream cheese frosting topped with a candied lemon peel.

photo by Serena McClain

Favorite Fairfax Eateries

Bernie's Deli, Noodles & Company, Foster's Grille

Bernie's Deli
Location: intersection of School St. & Chain Bridge, Fairfax, VA
Offers: deli sandwiches, hot meals, desert fare

• A homestyle family-owned deli featuring favorites like corned beefs, super BLTs, and Carnegie Deli Cheesecake.
• Owned and operated by Bernie & Leah "Mama" Socha, employed by mainly George Mason students.
• Price range - under $10.00
• **Call ahead to reduce the wait (703) 691.1269

Noodles & Company
Location: 10296 Main St., Fairfax, VA (next to TJ Maxx)
Offers: Wisconsin Mac & Cheese, Indonesian Peanut Saute, Pad Thai

• Chain restaurant with variety of Contintental, Asian, and Mediterranean pasta/noodle dishes.
• Side dishes include pork or chicken pot stickers, flat bread, Parmesan-crusted chicken.
• Prince range -- individual servings: $7.00, make it a "trio" with salad, noodles, and soup for around $9.00.

Foster's Grille
Location: 10427 North St., Fairfax, Va
Offers: "mouthful" monster charburgers, hand-cut fries, hot wings, beer.

• Burger joint decorated with "Office Space" and "Waiting"-esque flair minus the sarcasm but laid-back atmosphere.
• Greasy spoon burgers, sports events always on nice Plasma TVs
  
• Next door to gelato place Piccomolo -- perfect for an after dinner sweet treat.
• Price range -- under $10.00, show GMU student ID get 25% off.

photos by: James M. Thresher, Noodles & Co., Foster's Grille

Easy Weeknight Recipe

Have some extra time this week?

Want to make a delicious dinner that's no hassle?

Try this: make some chicken enchiladas when you've got a spare 45 minutes, stick 'em in the freezer and pop 'em in the oven once you want to nosh on some cheesy goodness.

Seriously. It's that easy.

To make a pan of chicken enchiladas that yields 8 servings, here's the recipe.

Ingredients:

1. 4 skinless, boneless chicken breast halves (chicken breast works just as well)
2. 1 chopped onion
3. 1 cup sour cream
4. 2 cups shredded Cheddar cheese
5. 1 teaspoon parsley, oregano, black pepper, and salt for some seasonings.
6. 1 can tomato sauce
   
7. 8 (10-inch) flour tortillas
8. some taco sauce, and chili pepper
9. one green pepper (optional)

The steps to make this easy meal are just as simple:

• 1. Preheat oven to 350 degrees F.
• 2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
  
• 3. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, green pepper and garlic.
• 4. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
• 5. Bake uncovered in a 9x13 baking dish for 20 minutes, scatter extra cheese on top.
  

Pop in the freezer or eat them right then.

To re-heat, put uncovered baking dish in oven @ 350 for 15 minutes.

photo credit: B. Crocker

The Ultimate Culture Clash

Chicago Bulls vs. Washington Wizards

Yesterday, President Obama went to the Bulls vs. Wizards game. The typical working man, who just happens to be our president, visited the Verizon Center. Which makes me think, would Obama prefer a Verizon Center hot dog, or a big old salty pretzel? (I'm sure the kid has utterly NO idea who he is sitting next to.)


Personally, as a Washington Capitals hockey fan -- I'm an advocate for the jalapeno nachos. But, that is only because jalapeno nachos and hockey hold the same sentiments for me. They're both spicy, can get a little bit heated, and always finish with a bang.

Different sporting events call for different foods.

Soccer games make me think of juice boxes and orange slices, but that's because I was 5-years-old when I played soccer. At a professional soccer game I would assume that you would eat fries or something. I wouldn't know.

At a baseball game, its hands down a hot dog and a over-priced beer.


However, at a basketball game I think there's an even tie between hot dogs and soft pretzels.
Verizon Center has some of the juiciest hot dogs and the saltiest of pretzels. The two reign supreme when it comes to indulging in gluttony that is a sporting event.

While we know Obama's preference (Bulls over Wizards). Perhaps he'll demonstrate bipartisanship with the two fan favorite basketball treats?



photo credits: girlychimp, zachstern

Fish, its what's for dinner.

Today, an odd craving overcame me. Fish.

photo: compfight.com

It being Ash Wednesday, the beginning of Lent season, and all... it seems fitting. But seeing as I have no religious affiliation, it was an odd craving.

I call them college-student-hunger-pains. Very similar to pregnant-woman-hunger-pains. Maybe subconsciously I know midterms are coming up so I should eat some "brain food" like my Dad always has called it.

That, or it is a devilishly clever marketing plan.

I was downloading grocery coupons (I know what you're thinking, and yes I am one of those people) I was accosted by tons of ads for "DOUBLE COUPONS: FISH FOR LENT!"

Well, I caved and bought two fillets of some gorgeous pink salmon for me and my roommate to delight in this evening.

I was raised on salmon and brie, a weird combination but a bite of heaven nonetheless. My grandpa cooks the salmon in a small hickory smoker on the back deck in a metal homemade smoker.

He then piles the crumbled, salty white fish on top of a healthy slice of gooey, buttery, all together perfectly creamy brie and club cracker.

The combination is the perfect amuse-bouche.

Now, my salmon dinner won't be any thing of this caliber...but there's still something to be said for a good piece of fish broiled to perfection with a bit of lemon zest.

I'm drooling

Photo: Papa J, in the flesh.

photo credit: terri_tu

"Sending Y'all Love & Best Dishes..."

Ohhh...Paula Deen.

How we all love your six pounds of butter, grease, and kitchen counter deep-fryer.

While Deen's food won't be found in any healthy eating cookbooks; this Southern diva's down home cooking is sure to please. After my college roommates and I made Giada De Laurentiis' "Ravioli Caprese" earlier this week, we decided to give Paula Deen's Southern Fried Chicken recipe a whirl.

Or, shall we say, we gave the recipe a try and it nearly gave us a heart attack. Deen's recipe calls for an undisclosed amount of oil for frying.

A word of advice, just dump an entire bottle into the griddle. Your arteries won't thank you later in life but your tummy will.

Deen's fried chicken is Southern to the core. It reminds me of my Grandma's fried chicken. Made on the stovetop in a kitchen not equipped for a grease fire or splattering molten lard all over the place.

I said this week's posts would be about trying out how celebrity chef's recipes and talk about the trial run of their preparations.

Deen's fried chicken couldn't be easier.

• Dredge the chicken in flour and egg
• Add a dash of Texas Pete hot sauce
• Plop the floured diddlies into a hot skillet
  
• Watch closely as they turn quickly into frittered goodness.

In true Paula Deen fashion, whip up some extra creamy mashed potatoes, make green beans and sprinkle them with bacon. Finish off with Devil's Food Cake.

After all, The Lady herself throughly enjoys chocolate.

Everyday Italian

College Student Style.

I am completely and utterly obssessed with the Food Network and two its "celebrity chefs:" Giada De Laurentiis and Paula Deen. This week's posts will higlight home-made takes on De Laurentiis' and Deen's niches of the cooking world.

As I aspire to, one day, become a chef. I like trying out these recipes that are on De Laurentiis' show "Everyday Italian" and see just how easy they are. Or in some cases, how much pain-staking detail is required.

My roommates and I attempted to make "Ravioli Caprese." Or as we liked to call it, "rotisserie chicken and ricotta cheese heaven."

The ravioli filling was uber-simple to make. Mostly because the ingredients were already made. In De Laurentiis' recipe you buy a rotisserie from your local grocery store, nothing fancy like bourbon honey (We got ours at Giant for a reasonable $7.00).

Mix shredded rotisserie chicken and about a cup of ricotta (I recommend Sargento's brand, it works best). Why rotisserie chicken, you ask? Because of the way it is cooked -- the meat is mouth-wateringly tender.

(photo: Raviolis in infant stage)

Finally, the dough. Easy enough. Take 2 cups of all-purpose flour and mix with 1 cup SCALDING hot water. The combo makes a flaky dough that's easy to roll out and the best part is there's no waiting. Mix the dough and get to filling your pastries.

The only negative part to this recipe is cutting the actual ravi's. De Laurentiis had this nifty ravioli cutter that popped out cutesy perfect squares of goodness. Ours were more hectagon since we used a pizza cutter and fork.

All in all, this recipe is good but several hands are needed to make the preparation speedy. It's perfect for a dinner requiring a semi-effort, but if you're looking for some super quick eats check out Thursday's post for a Paula Deen recipe trial.


photo credit: Maxim Magazine, Lauren Jost

another round of...

Restaurants from London that should come the States!
This time, Yo! Sushi and Pizza Express.

These are two very affordable, very popular restaurants near Russell Square tube stop in London that are flanked by University of London (and George Mason University study abroad-ers) night after night.


Yo! Sushi is a futuristic sushi bar where the conveyor belt of sushi is all-you-can-eat and the table is self-serve. No really, this table was waiter free unless you desired a hot dish that was only available upon request. (And when you want said hot dishes, you press a red button in the center of the table with blares a siren, and all attention towards your booth.)


If I were to be lost at sea, I would want my raft to look like my booth from Yo! Sushi.

Why? Because it was completely self-contained.


Curls of the booth served as coolers for bottle of wine and beer. The table itself had all your little sushi-eating heart could desire. Wasabi, ginger, soy sauce, chopsticks...and it all popped up on command.

Did I mention there's fizzy and still water fountains at your table!? Oh, and aside from the fact that YO! Sushi's array of Japanese bites were delectable and everything sushi should be, there was a 25% student discount? Yeah, America, let's get on that.

II.) PIZZA EXPRESS

This pizza joint wasn't your run-of-the-mill Pizza Hut. This was pizza with class. With marble table-tops and wine glasses at every table you almost feel like you need to eat your gourmet pizza with a knife and fork (recommendation: I would, if not you tend to get stares).

With an air of high-class, Pizza Express delivers the favorites expected with pizza. Pepperoni, olives, onions, the works.

But what sets Pizza Express apart is the pizzas are literally made in front of you, and they have all fresh ingredients that really are fresh...not pulled out of a freezer.

Pizza Express offers pizzas like, "The American: A big helping of pepperoni for those who love their flavours strong and simple," "Diavolo: Devilishly hot with spicy beef, pepperoni, onions and
Tabasco, with hot green or jalapeno peppers." and my personal favorite, "Capricciosa: Prosciutto cotto ham, anchovies, fresh strips of red pepper, capers and olives, topped with a free range boiled egg."

Delizioso.

Yet again, Pizza Express was a popular favorite of London U students. It could possibly be the next favorite of GMU students, if it makes the trip across the Atlantic (following suit of Wagamama & Pret A Manger.)

Ciao.

skipping across the pond...

OBAMANIA? NO, WAGAMAMANIA!
(say that ten times fast!)

Two affordable, delicious, and speedy restaurants are debuting in the United States. Wagamama (location TBD) and Pret A Manger (located at 18th and I, NW Washington, D.C.)

The first is Wagamama, a healthy Asian cafeteria-style restaurant with a slogan that boasts "positive eating + positive living."

Famous for their ramen bar style of service, Wagamama says under their "About" tab on their website that they dislike "pretentiousness, slow service & msg."

The Asian cafeteria delivers an assortment of freshly squeezed juices with seemingly odd pairings, like pear and carrot juice.

In addition to their tantalizing juices, Wagamama offers a wide variety of noodle, teppan, and rice dishes.


Vegetarian? Want gluten-free food?

Wagamama is eager to please. Any dietary need is accomodated to the best of the staff's ablities. If the D.C. Wagamama is anything like the London Wagamama (which is, brilliant), this place is going to blow up on everyone's food radar.

Recommendation: start with the ebi goyza and share the yaki soba; wash down with the "cleansing" fruit drink.

The only catch is Wagamama doesn't open in D.C. until 2010.
2. Pret-A-Delicious.

Next up to the plate is Pret A Manger, a fast-but-delicious-and-healthy-food place which is somewhat like Panera with more international variety.

"Prets" as they are slangily referred to are as common as Starbucks on London streets.

Similar to the ideology of Wagamama, Pret's philosophy towards food is to create "handmade natural food avoiding the obscure chemical, additives and preservatives common to so much of the 'prepared' and 'fast' food on the market today."

Admist the freshly made menu is vanilla bean & honey yogurt, thai chicken curry soup, and herb chicken & rocket (British jargon for lettuce).

My favorite? Slim pret (a half of a sandwich) Super Chicken Club and red onion crisps (potato chips).

The UK can invade fast-food anytime they would like.



photo credit: stevenvanwel, Kenny Roden

The weather outside is frightful...so let's eat.

In my every family's food history, there have been meals that stand out as fantastic. They may be associated with holidays such as Thanksgiving, Christmas Eve, Labor Day, and the occasional Graduation dinner. (Picture is from an early Thanksgiving, my cousin & I have been required to sit in the exact same spot every year since this picture was taken.)

But, the most meaningful meals from my family just so happen to come from ultra-cold days. And today, being the coldest day in D.C. in the past week, with the temperature feeling about 11 degrees Farenheit -- I was taken back to childhood days of comfort foods.

My personal favorite was a combination of my Grandma's twice-baked potatoes (oozing with cheddar cheese, bacon, and butter), my Dad's just perfectly seared fillet of steak, and my Mom's famously delicious carb-laden dinner rolls. Yes, my family loves their calories.

A recent poll taken amongst my roommates has shown that favorite comfort food dinners range from empanadas to fried hamsteaks dredged in butter and brown sugar.

On About.com, there's an article about comfort food where some favorites "take the cake": macaroni & cheese and french toast. Some surprises? Danish Puff Coffee Cake and Bean & Bacon Soup.

Needless to say, this cold weather is prompting all of us to pile on the comfort food. Good thing the gym is less than a block away.

Time for Top Chef on Bravo. I hope Leah goes home, she's a bit of a whiner and a cop-out.

More bites tomorrow.


photo credit: Me

Hello, My Name is Sadie, and I'm an addict.

Yes, I'm an addict.

Addicted to food.

This blog, a stem off of Lady Sadie's Rag & Bone will be dedicated entirely to food and everything we love about it: gadgets, celebrity chefs, comfort foods, new restaurants, cheap greasy spoons, and overall good eatin'.

However, in this stage the blog is in somewhat of a infantile cake stage. The butter and eggs have been mixed but give me some time to make the filling and finish the icing.



Until then, Bon Appetit.

Or as Paula Deen would say, "Best Dishes!"

Chapter One Summary

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Chapter One

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