FOOD: Places for Breakfast

By KATHLEEN NIXON
January 27, 2012

For me winter is about slowing down and taking life a little easier. Basically I am just taking a cue from Mother Nature, shut down, recharge and get ready for spring. One of my favorite things about winter is that mornings are later and I can linger a bit longer to start my day. This also means more time to enjoy breakfasts rather than just fortifying myself with cup of coffee.

When I say breakfast, I am not talking about brunch which I truly leave for a special occasion.  Breakfast for me is anywhere from a latte and a scone to a cup of Joe alongside eggs, bacon, and hash browns or pancakes and sausage.

Around our area we have many wonderful options for breakfast from al fresco munchies at the Farmers Market to good old fashion diners and some places in between. Now being a curmudgeon, I tend to go back to the same places over and over again, so I have not tried all of our available breakfast venues, but I am sure many in our audience have!

Here are a few of my breakfast hangouts:

Falls Church Farmers Market – from the new donut lady with her hot fresh donut holes covered in powdered sugar to the Atwater’s Triple Ginger scones there is always something wonderful for breakfast on Saturday mornings.

Le Marche’ at La Cote D’Or – What I love about Le Marche’ are the breakfast options: fresh, piping hot croissants with a Café au Lait or omelet Parisien served with bacon and a baguette. Too many times omelets are huge like the chef is trying to put the whole dozen of eggs in there. At Le Marche the omelets are just right!

Buzz Bakery – An outpost of the Slater’s Lane Buzz Bakery is located in the Ballston area. While Buzz is known for its cupcakes, I truly believe its breakfast options are stellar. From the ham scone with great chucks of ham, cheese and scallions to the all in one breakfast waffle with maple syrup and bacon in the batter. This coupled with awesome coffee takes the chill off of any morning for me.

The Original Pancake House – What more can I say – it’s the pancake house!. You want pancakes this is where you go and you have many options including gluten free pancakes.

Linda’s – Don’t let the sign out front touting the Gyros and Burgers fool you, this is a great place for breakfast. The staff remembers you and your order. The breakfasts are large, delicious and just what you are looking for when you want a great dive for breakfast.

Silver Diner – I really enjoy the Sliver Diner over in Merrifield. It tends not to be as crowded as the other locations and even with the construction it is still easy to get to. When I have a group of folks who all want a wide variety of breakfast options this is where we will go.

Of course there is Starbucks, Panera and Cosi, but these seem to be good for a “grab and go” kind of breakfast rather than a sit, relax and catch up on life kind of breakfast.

The three I have yet to try are Famous Dave’s, Bentley’s and Mike’s Deli but I plan on visiting very soon.

Now I know this will cause some controversy, but I have only been to Anthony’s a few times and each time it was an abominable experience. I won’t go into details, but our family refuses to go back ever again. I am happy for the business that there are so many in the community that likes to go there.

FOOD: Quick, Easy and Warm

By KATHLEEN NIXON
January 20, 2012

With the cold weather this week, everyone’s food thoughts probably went to warm and tasty.  It is with great pleasure that I saw on my fellow food contributor, Ra Chan’s blog, Eating Chronicles her mother-in-law’s recipe for recipe for a quick and easy warm recipe. The Quick Lemongrass Chicken would be great on any night but especially the cold nights we have been having lately. Ra’s shares that the dish is very savory with the curry paste caramelizing the chicken and the lemongrass adding a hint of freshness. Lemongrass has become more available in our area at stores like Whole Foods or you can go locally to Grand Mart.

Now while Ra complements her dish with Jasmine rice, I would like to offer up something a little different: parsnips. Besides citrus, parsnips are one of the foods I really look forward to in the winter. Many folks shy away from the white carrot looking root vegetable, but I can’t get enough of them in my household. Roasted parsnips caramelize beautifully and I find that they are a complement to any meal especially one like the Lemongrass chicken that has a tartness to it. The melding of the tart with the mellow sweetness make the winter chill melt away.

For roasting parsnips, just wash and trim them, and cut into one inch lengths or cubes. Toss with olive oil, salt and pepper and place in a Dutch oven or covered roasting dish. Roast at 450 degrees for 45 minutes to 1 hour.  They are even great cold!

Quick and Easy Lemongrass Stir-Fried Chicken

Cook time: 10 minutes
Serving Size: 2

Ingredients:
1 lb boneless, skinless chicken thighs
2 lemongrass stalks, finely mince only the green stalk
1 tsp red curry paste
dash of salt
1 tbsp extra virgin olive oil
cooked Jasmine rice

Wash the chicken thighs under cold water and pat dry. Cut into 2” pieces. In a large bowl, combine the chicken pieces with the lemongrass, curry paste and salt. Toss well and let the mixture marinate covered in the fridge for about 30 minutes.

In a large saute pan over medium heat, add in the extra virgin olive oil. Once the oil gets hot, toss in the chicken pieces and any remaining marinade. Allow the chicken to cook until done, stirring frequently. Serve this dish family style with a heaping bowl of Jasmine rice.

FOOD: Heart Healthy Wines and Eating!

By CHRISTIANNA SARGENT
Special to the Falls Church Times
January 13, 2012

The New Year brings new ambitions, or rather renewed longings for resolutions forgotten. Either way, with holiday festivities quickly fading and Old Man Winter slumping on your stoop, I picture you clutching your wallet, foregoing those desserts, dining at home, and passing on the wine.  I must confess the first two weeks of January call for frugal routines, lean-mean exercise machines, and ultra-value sales at every retail venue imaginable. But when those initial two weeks leisurely pass and the temptations rise stealthily to the forefront of your mind, don’t deny yourself the pleasures of a healthy, satisfying diet and a reasonable entertainment budget. As the old adage goes, everything in moderation from fiscal fun, wines to splurge on, and bountiful dining habits homespun.

The trick to managing a healthy diet is consuming delicious wines (in moderation, of course) with heart-healthy, mouth-watering foods that don’t put a dent in your wallets. For instance, last night we went to deplete the pantry and fridge eliminating a trip from the store; after some thought, I whipped up some cauliflower mac-n-cheese with baked panko-breaded chicken breasts (recipes all sourced from the click of Google search). I uncorked a hearty little gem, Bogle Old Vine Zinfandel, that only set me back $10 (on-sale at Trader Joe’s!). Just the other night, we roasted a pork loin rubbed in whole-grain Dijon mustard, with some lemon juice sprits to liven it up, and we paired it with Catena Malbec—another whopping delicious wine for $10 at your local grocer and around-the-corner wine shop! Just waiting for me in my basement is a $7 Chardonnay from Rex-Goliath that I can pair with asparagus and fettuccine tossed in a black-pepper chardonnay sauce.

You see, the beauty of eating healthy and taking that last bite right at the moment of being full (and not after two or three servings), is that you get to quaff down a wine that makes the meal ever-so-more fulfilling. Quenching the hunger cravings for sweets, heavy starch, and rich dishes proves challenging in this curl-up-beside-the-fire weather warming your toes. But resist the urge to fall victim to a case of the gimme gimmes. Mind control empowers everyone, and taking less from the wallet can only brighten your mood. Regularity and moderation in every habit you develop is the key to a heart-healthy lifestyle.  Eating fresh, eating less, more wholesome foods is a trend overtaking America. Drinking wine in moderation is now proven to increase longevity, reduce heart-attack risk, lower the risk of heart disease, and more. The point is, the time is right, the time is now—in a skeptical stock market with an election year ahead—to be fiscally responsible and eat right. Great wines for under $12 are out there! Seeking them out enhances the fun.

Due to the call for heart-healthy wines and the never-ending search for healthy food and wine pairings, I am launching a new tasting/eating series at Red, White & Bleu Gourmet Wine Shop in Falls Church this month, dubbed A Year in Wine. Every last Monday of the month, you can join a group of neighbors (all wine-lovers at heart) and learn how to eat and drink seasonally for a nominal fee of $25. We will present mouth-watering recipes that are friendly on your waist-line, easy to prepare in your home, and sourced from local, in-season ingredients. The wines to pair will be pocket or purse friendly (whatever your gender), and most importantly, boasting body and flavor profile appropriate to the weather and current month! This is a new form of book club, inspired by Dr. Vino’s A Year in Wine. Come learn how to make your homespun experience all the more heart healthy and fun!

Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

 

Falls Church Boy Scout Troop 349 Deliver Food to City’s Homeless Shelter

17 Scouts from Troop 349 delivered some much needed holiday cheer to the cities homeless.  Members of the troop planned, cooked, and delivered a holiday meal to the shelter on Gordon’s Road by the property yard.  Food and dessert was made for all of the shelters occupants as well as the staff.  Troop 349 is chartered by the American Legion Post 130 on Oak St in Falls Church.

FOOD: Potato Latkes from Argia’s Adam Roth

By Kathleen Nixon

Falls Church Times Staff

December 23, 2011

Our final installment of local chef’s favorite holiday recipes comes from Adam Roth, co-owner of Argia’s with Aimee Suyehiro and co-owner of Red, White and Bleu with his brother James Roth.  Adam mentioned one evening that his favorite traditional holiday meal was with potato latkes.  “As a kid, they would smell up the whole house, so you knew presents were coming,” shares Adam.  His recipe is a take-off on his Mom’s latke recipe. “Latkes (or potato pancakes) are traditionally served during the Hanukkah holiday celebration commemorating the “miracle” where one day’s amount of oil in the Holy Temple burned and lasted for eight days. This is why we eat things fried in oil,” says Adam.

Latkes
1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped white onions or shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying

In a food processor grate the potatoes or if by hand use the largest grate holes. Place grated potatoes in a seive to drain excess liquid over a bowl. Let mixture drain for 15 minutes. Pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add onions, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot.

Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.

Serve with applesauce or sour cream, chopped chives or cottage cheese mixed with sour cream.

Argia’s

124 North Washington Street

Falls Church, VA 22046

(703) 534-1033

www.Argias.com

 

FOOD: My Favorite Things – Local Chef’s Holiday Recipes

Today we share a holiday recipe and memory from Chris Nye, the Executive Chef from Pizzeria Orso.  Chris frequents the Falls Church Farmers Market each week to gain inspiration for his weekly featured menu and to maintain his wonderful connection with our local farming community.

Chris shared that he made this dish for his wife in our small apartment when we were living in Manhattan during a cold November. She loved it so much that we ate the leftovers for the next few days. It goes great with a fried egg. Read more

What to do with the leftovers?

By Kathleen Nixon

November 25, 2011

Falls Church Times Staff

Now that the big food day is over, the question now is: what to do with all the leftovers? You have shopped, prepared and presented all of this glorious food, but how many times can you reheat and eat it? Don’t get me wrong I love turkey sandwiches and reheating gravy and mashed potatoes but after a day or so, you would like to see these great dishes take on a second act.

With this in mind, I asked two of our local phenomenal chef’s Tracy O’Grady of Willow and Steve Mannino of Rustico to share with me their ideas of what to do with our Thanksgiving leftovers. Tracy came up with Turkey Stuffing Shepherd’s Pie and Steve blew me away with his Mashed Potato Chocolate cake.  If you don’t feel so inclined to do either of these, please consider at least  making a broth out of your turkey carcass and use it for soup or stew with your remaining turkey meat.

Broth has seems to fallen out of favor in our society because it takes so long to prepare but I firmly believe there is nothing better for our cooking or health than homemade broths. When I am feeling particularly frazzled, I will set aside a day of the weekend to make a broth so that the house smells heavenly and I have quarts of great broth sitting in my freezer to add to any dish. Many of us grew up on broths from bouillon cubes or from a can, but these miss many of the minerals and nutrients that come from the bones that are part of any great broth. The critical component of making a broth is time – just letting the bones simmer in a pot on the stove for hours – preferably at least 6 hours but more like 8. This doesn’t mean you have to sit and watch it, just let it simmer while you do other things around the house. I really liked these two methods of making broth from Cooking for Engineers and Cheap Cooking.

Now if you want to use more of the leftovers, Tracy O’Grady Chef and Owner of Willow Restaurant created this recipe for us using many of the ingredients that we will have left over from our Thanksgiving meals.

Turkey Stuffing Sheppard’s Pie by Tracy O’Grady – Willow Restaurant

Serves 6

Bake in an 8”x10” earthenware dish, dimensions do not need to be exact

Ingredients

4 cups picked turkey meat, use both dark and white or whatever is leftover

2 cups leftover gravy

1-2 cups turkey broth made for another meal of turkey soup, cook the turkey carcass very slowly over night in water with mirepoix of celery, carrot and onion

½-1 cup left over mashed potatoes

1 cup leftover glazed or roasted carrots

1 small onion, diced and sautéed until tender

2 stalks of celery, diced and sautéed until tender

4 sage leaves, roughly chopped

3-4 cups leftover stuffing

Salt and cracked black pepper to taste

• Use leftover cranberry sauce as an accompaniment
• Use leftover green bean as an accompaniment

Procedure

Heat the gravy and mashed potatoes together whisking until smooth, add in turkey stock to the desired consistency.  The gravy mixture can be as thick or brothy as desired.  Fold in the turkey meat, carrots, onions, celery, sage, salt and pepper and place in the earthenware dish.  Spread the leftover stuffing evenly over the top of the stew (if the stuffing is too dry add some of the turkey stock).  Cover the Sheppard’s pie with foil and place in a 350* preheated oven and bake for approximately 30 minutes or until fairly hot.  Remove the foil and cook for another 15-20 minutes or until the stuffing is crispy and the pie is hot and bubbly inside.

I had always tried to think of ways to recreate something with mashed potatoes so when Steve Mannino shared his family recipe of Mashed Potato Chocolate Cake I was overjoyed and intrigued. Caution: this is not a recipe to use with garlic or cheesy mashed potatoes.

 

Chocolate-Potato Cake by Steve Mannino of Rustico
Makes one Bundt cake.

Ingredients

2 cups sugar
2/3 cups butter, softened
2 eggs, separated
1 cup skinless mashed potatoes, such as peeled Idaho potatoes mashed with cream, butter, and salt
1 cup whole milk
½ cup cocoa powder (such as Hershey’s)
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon (optional)
1 teaspoon vanilla extract
Optional: 1 cup chopped nuts such as chopped pecans, walnuts, almonds (to be folded into the batter)

Preheat the oven to 350 degrees.

Procedure
Using egg beaters or a stand mixer, cream together the sugar and butter on medium-high speed. Add the egg yolks and beat until incorporated, about a minute. Blend in the potatoes and then the milk until thoroughly mixed. The mixture should have a thin mashed potato consistency at this point.

In another bowl, combine the cocoa, flour, baking soda, and cinnamon (if using). Fold these dry ingredients into the batter. Add more flour if the batter seems too loose—it should be the consistency of regular cake or brownie batter.

Using egg beaters or a stand mixer beat the egg whites on high speed until they form stiff peaks. Fold into the cake batter. Beat in the vanilla, and then stir in the chopped nuts (if using).

Pour into a greased Bundt cake pan and bake approximately 20 to 30 minutes. Stick a toothpick in the cake and if it comes out clean, it’s ready to eat. Frost with the cream cheese icing.

Cream Cheese Frosting

Ingredients
1 pound cream cheese, room temperature
1 pound butter, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract

Procedure

In a medium bowl, beat together the cream cheese and butter. Gradually add the confectioners’ sugar until the mixture reaches desired sweetness and smoothness. Mix in the vanilla extract and set aside.

Rustico’s Fall Salad

By Kathleen Nixon
November 18, 2011
Falls Church Times Staff

As the leaves are turning their vibrant colors, we start to miss some of the colorful salads that enticed us during the summer months.  We still have many wonderful ingredients available to make salads to complement any meal we just have to bring a little imagination to them. Some of the best ingredients for fall salads include apples which are plentiful this time of year and will be so until early winter.  Steve Mannino of Rustico created this wonderful fall salad which is great for any meal or your special Thanksgiving meal next week.

Rustico’s Fall Chopped Salad

Serves: 4

Dressing Ingredients:

2 cups apple cider, reduced to 1 cup

1/3 cup apple cider vinaigrette

2 oz honey

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Juice of half a lemon

1 T whole grain mustard

1 cup canola oil

Directions:

1. Combine all ingredients except oil in a blender and mix on high for 30 seconds

2. Put blender on low speed and slowly add oil until dressing is creamy in texture

3. Remove and store dressing in an air tight container for a week

Salad Ingredients:

2 heads romaine lettuce, chopped into 1/8 inch wide strips

1 red apple, small diced then put in water with lemon juice

1 green apple, small dice then put in water with lemon juice

12 leaves fresh parsley, chopped into fine strips

1 cups cheddar cheese, shredded

3 leaves fresh sage, cut into thin strips

½ cup carrots, shredded

¼ cup red onion, small dice

1 cup granola plus 1/4c for garnish

¼ cup celery leaves

Directions:

1. Toss together all salad the ingredients (except for 1/4c of granola and celery leaves) in a large bowl.
2. Just before serving combine salad ingredients with dressing and serve immediately
3. Divide salad among 4 bowls and garnish with granola and celery leaves

You can also add smoked turkey, grilled chicken, steak or even salmon to turn this salad into a full meal.

Happy Thanksgiving!

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