Good to the last drop - Salon.com
Love coffee? Read my interview with Michaele Weismann, author of God in a Cup on Salon.com. Post comments here - I would love to hear your thoughts.
July 03, 2008
July 02, 2008
The Pursuit of (real) Happiness - Part 1
This is the first of four blog posts this month where I will attempt to, responsibly (!!), help you create some fantastic summer cocktails to wow your friends with! Chefs from around the country have contributed their recipes and pictures to make this posting possible and for that, I thank them all.
Ralph Rosenberg and his Silk Petal Martini at Zola, DC
1 ½ oz Arrack*
3oz Rose Petal Nectar
½ oz Kaffir Lime syrup
1 oz Fever Tree Bitter Lemon
Pomegranate Seeds
*Batavia-Arrack van Oosten from the Dutch East India Trading Ltd which can be found online.
Directions:
In an ice filled mixing glass add the first three ingredients shake until very cold. Strain in a martini glass, topping with the bitter lemon and float Pomegranate seeds. If they are not available sundried cherries work as well.
Bangkok Swing
What better way to cool down and shake off that DC humidity that with a refreshing lemonade or iced tea? Skip the Arnold Palmer combo, and go for the Bangkok Swing--a homemade ginger lemon iced tea mixed with Absolut Citron and Southern Comfort. (created by Aulie Bunyarataphan of Bangkok Joes, Washington DC)
Start by making Ginger-Lemon Iced Tea
3 black or Lipton Teabags
1 medium size fresh ginger root, crushed and cut into chunks (about ¾ cup)
8 cups water
1 cups sugar
½ cup fresh squeezed lemon juice
Lemon wedges and/or slices fresh ginger root for garnish
Bring the water, tea bags and ginger to a gentle boil. Simmer for 15 minutes. Add sugar and lemon juice, stir until sugar dissolves. Remove from heat and strain into bowl or pitcher.
(Yields: Approximately 8 cups)
Cover and refrigerate until chilled through, at least 2 to 3 hours.
Then, fill tall glasses with ice and add:
2 oz. Absolute Citron
2 oz. Southern Comfort
Fill to the top with Ginger-Lemon Iced Tea
Garnish with a lemon wedge and slice of fresh ginger.
The Willard InterContinental Hotel suggests these little beauties –
Monumental Mojito -In a large glass, fresh fruit: raspberries, blackberries, blueberries muddled with frsh mint and lime, mixed with house fruit-infused spirit (Vodka) with a splash of Framboise
Jefferson's Absinthe Frappe -In a Martini glass- Exotic herbaceous artemesia (Absinthe) with Blue Curacao served over crushed ice with a splash of sparkling water.
From Norfolk, Virginia - -Blue Mermaid Martini
1 1/4 oz Vodka
1/2 oz. Blue Curacao
3/4 oz Triple Sec
1/4 oz lime juice (or squeeze 1 or 2 slices of fresh lime)
1 1/2 oz white cranberry juice
Splash of vanilla syrup
Occasions Caterers suggests these awesome summer sangrias –
Rosé and Melon Sangria - A dry Rosé is blended with three colors of melon balls. Infused with Lemon Verbena and served very cold over Ice.
Red Wine Sangria - Traditional blend of robust Red Wine fortified with a touch of Plum Brandy and blended with fresh citrus juices, red berries and plums. Served chilled.
Summer White Wine Sangria with white peaches - Dry White Wine blended with white peaches. Spiked with Crème de Pêche and served chilled.
Rosé Sangaria with grapes and grape fruit - Fruity Rosé Wine blended with grapefruit and cranberry juices and Tequila. Served very cold with frozen green grapes and pink grapefruit wedges.
DC Coasts’ The Mermaid Splash
Ingredients
1.5 ounces Stoli Vanilla
1.0 ounce Blue Curacao
0.5 ounce House-made Sour Mix
0.5 ounce Orange Juice
Procedure
Pour the sour mix and orange juice into a martini glass and set aside. Pour the Stoli Vanilla and Blue Curacao into a shaker tin full of ice. Shake vigorously and strain into the martini glass over the sour mix and orange juice for a layering effect.
Pontchartrain Punch
served at Acadiana, 901 New York Avenue, NW, Washington DC 20001
This drink is named after Lake Pontchartrain, the country’s second largest salt-water lake. Its south short forms the northern boundary of New Orleans. This rum punch would be sure to keep you cool and refreshed on the shores of this southern lake.
1.5 ounces Gosling’s Black Seal Rum
.5 ounce house-made ginger syrup
.5 ounce lime juice
1 ounce blackberry purée
Mix ingredients in blender filled with ice and blend until smooth. Pour into glass, creating a swirled effect with additional blackberry purée. (To create the swirl, drizzle blackberry purée in chilled martini glass.) Garnish with 1-2 fresh blackberries.
Ceiba Samba
served at Ceiba, 701 14th Street, NW, Washington DC 20004
Developed by Hoelting this concoction is a nod to Brazil, both in name and ingredients. Cachaça is an unaged cane spirit produced in Brazil.
3 ounces pineapple-infused Pitú Cachaça (see below)
1 splash pineapple juice
1 “squeeze” passion fruit purée
Mix cachaça and pineapple juice in a shaker filled with ice. Shake well. Strain into a martini glass rimmed with raw sugar and swirled with passion fruit purée. (To create the swirl, drizzle passion fruit purée in chilled martini glass.)
Pineapple-infused Pitú Cachaça- Cut 1 pineapple into large chunks and place in large, sealable jar. Fill with 1 bottle Pitú Cachaça. Cover and let sit for 5 days.
Thrilla in Vanilla
served at TenPenh, 1001 Pennsylvania Avenue, NW, Washington DC 20004
This is Clime’s first cocktail to feature Navan, a vanilla cognac from the house of Grand Marnier. The drink’s name, of course, is a reference to the Thrilla in Manilla, the famed 1975 boxing match between Muhammad Ali and Joe Frazier, fought at the Araneta Coliseum in the Philippines.
1.5 ounces Smirnoff Raspberry
.5 ounce Navan
1 ounce ginger ale
Mix all ingredients in a shaker filled with ice. Shake well and strain into a martini glass. Garnish with frozen raspberries.
Basil Belle
served at Acadiana, 901 New York Avenue, NW, Washington DC 20001
As warmer weather arrives, here’s a pleasing potion made with Tanqueray Rangpur. First introduced in 2006, Tanqueray Rangpur is distilled with Rangpurs, ginger, and bay leaves, which impart the gin with a lime flavor. Rangpurs are frequently referred to as limes, but they are actually a hybrid of Mandarin oranges and lemons; they are also known as Mandarin limes in the US.
5 leaves fresh basil
1.5 ounces Tanqueray Rangpur
.5 ounce fresh lime juice
.5 ounce lemon-lime soda (Sprite)
In a highball glass, muddle basil and gin. Add lime juice, soda, and ice, and give it a quick shake.
Heidi’s Momma’s Rhum Ball
served at Ceiba, 701 14th Street, NW, Washington DC 20004
This tropical teaser is founded on one of Hoelting’s favorite family recipes.
1.5 ounces Mount Gay Extra Old
.5 ounce Kahlúa
1.0 ounce Coco Lopez
Add all ingredients to a shaker filled with ice. Shake well and strain into highball glass filled with ice. Top with a splash of soda.
Starry Night
served at DC Coast, 1401 K Street, NW, Washington DC 20005
The brilliant blues of a deep, dark star-filled sky were immortalized by Vincent Van Gogh in his 1889 masterpiece, De sterrennacht. The painting has inspired several musical compositions, including Don McLean’s, “Vincent,” often referred to as “Starry Starry Night,” and recently covered by Josh Groban. It also inspired Clime to create a cocktail.
1.5 ounces Smirnoff Blueberry
.5 ounce house-made sour mix
1 ounce Stirrings Wild Blueberry Mixer
Add all ingredients to a shaker filled with ice. Shake well and strain into a martini glass rimmed with Stirrings Pie Crustini Rimmer.
Cherry Bomb
served at TenPenh, 1001 Pennsylvania Avenue, NW, Washington DC 20004
1.5 ounces house-made ginger & cherry-infused vodka
2 ounces Stirrings Spiced Apple Mixer
Add all ingredients to a shaker filled with ice. Shake well and strain into a martini glass garnished with 3 vodka-macerated cherries (used to make infused-vodka).
June 24, 2008
Three things I love about New York
I was in NYC last week for meetings with my editors and I have to say I love NYC. Not to be cliched but the city has such vibrancy and such energy and I truly never know what I will find around the corner. The trip started on a funny note. I always take the Acela into NYC from DC. Well, i arrived at the train station at around 5:30 am for my six am train. As I sat down to sip my coffee and await the boarding announcement, I glanced over at the gate for the NYC train. Just above the gate, a touch to the left, was a banner that said simply - CIVILIZATION. I had to smile. I do love NYC.
So my three things for this trip are -- 
On this trip, i visited TriBeCa and ended up staying at the (almost) brand new Duane Street Hotel. It is a small (45 rooms) luxury hotel that is very chic and classy. I just loved my room - i felt as though I were staying in at a friend's well-appointed loft. Tastefully decorated, my room had comfy, snuggly bed, very contemporary slate bathrooms and expansive windows. A strange thing happened when I took a shower in the bathroom- either I was really tired and hallucinating or the the bathroom smelled like the earth does after rains - earthy and wonderful I arrived late at night and could not take advantage of their restaurant which is closed for dinner so I wandered around the neighborhood and found a place I instantly liked.
Around the corner from the hotel, I found a mostly empty street but my cabbie had given me a tip earlier to walk a block to a place called the Pakistani Tea House (176 Church St between Duane and Reade Sts). (Incidentally, he was swearing on the phone in Hindi and telling his friend on the other end not to swear because an Indian who spoke Hindi was seated in his cab). Accompanied by a dear friend, I entered the tiny little restaurant and was immediately hungry after smelling the aroma of warm tandoori naan, spicy lamb curry and spinach. Yum. For less than ten bucks, I got a full meal (warmed in the microwave) of lightly spiced curries and tandoor-fresh naans that tasted simply delightful.
I decided to take a different mode of transportation while in the city this time (in addition to cabs and the subway). I tried the man-drawn rickshaws. These guys are fast and zip around the traffic with no fear - I tell you, I must have heard people around us shout out the *F* word in atleast ten different accents! The tourists in buses all waved to me as if I were some sort of a showpiece. I did not realize until later how expensive they were.
Finally, my third love of this trip. i discovered, quite by accident, a place called "Crazy Bananas" that serves fat-free frozen yogurt with unsual flavors - I had the pomegranate raspberry yogurt topped with lychees, mangoes and golden raspberries. Fantastic!
June 20, 2008
Brew Pops!
Frank Morales's fabulous Brew Pops are a great way to beat the summer heat and now, they are legal in Virginia! While the story with the legal issue is a long and interesting one, the best news of the day is that these delightful pops are on the menu and available starting June 21st!
Priced at $5 a pop, the icy treats, subject to beer availability, come in seven flavors: Framboise, Cherry Kriek, Peche, Cassis, Banana, Plum and the new and improved Chocolate Stout. 
Rustico is located across the street from Buzz at 827 Slaters Lane in the Potomac Plaza in Alexandria, VA. For more information, please visit the website at www.rusticorestaurant.com or call 703-224-5051.
June 10, 2008
Foods to cool you down!
Kim O'Donnel interviewed several area food writers, myself inlcuded, on how to cool down with cool foods! Read it to chill down!
June 04, 2008
Honoring the late William Corey
One of my favorite photograhers, William Corey, just passed away. His brilliant pictures of Japanese gardens have been my inspiration on many days. The pictures capture the spirit of the gardens like I have never seen before. He leaves behind an amazing and rich legacy that I know will continue to inspire, amaze and captivate generations forever.
For more on his amazing work, click here.
June 03, 2008
The New Superfruits, Prevention (India edition) June 2008
Give the apples and bananas a rest and round out your repertoire with these humble, anti-oxidant-packed picks.
Though people are eating more fruit these days more than half are the old standbys: bananas, apples and oranges.
Yes, they're good for you-but you're missing out. "Different fruits provide an array of disease-fighting vitamins, minerals and anti-oxidants," says Joy Bauer, RD, author of Joy Bauer's Food Cures
Read more here
Spice up your chicken
CHEF GARG LEAVES INDEBLEU - We revisit an old recipe of his here at " Life Of Spice."
Chef Vikram Garg is no longer with Indebleu but I thought I would share some of his recipes. He tells me that he sometimes gets new recipes in his dreams!
“Yes,” admits the charming 34 year-old, Executive chef at IndeBlue (one of DC newest restaurants), “the exact combinations will come to me in my dreams and I will know exactly how to execute a perfect dish.” His friends, sipping wine around his kitchenette, laughingly agree.
Today, for an informal gathering, Chef Garg has invented a brand new recipe for roasted chicken. “I love to invent new tastes and try different combinations,” he says, “and this one just seemed to come together perfectly. Chicken is what I often refer to a ‘neutral flavored meat.’ This means that the meat takes the flavors of the herbs and spices very well.” New flavors, new tastes are his forte at his day job – where he is responsible for creating a new cuisine that marries contemporary French cuisine with the exotic flavors of Indian spices.
As the guests chat, he readies the oven to its highest heat, 550 F.
“This will ensure that the chicken cooks well and quickly,” he notes. The chicken has been marinating already for about 3 hours. He is very particular about his choice of chicken “It is worth paying a little more for fresh free-range, corn-fed, or organic chicken. These chickens tend to be a bit more tender and succulent as the bird has a chance to roam around and build up more muscle.”
He skewers it skillfully and places it in the oven. A few minutes later, it starts to brown on top and he pulls it out. “It’s done,” he declares, “any more cooking and the chicken will dry out. Now it needs a final touch, and this is the secret to keeping it moist.” He bastes it gently with warmed butter.
The succulent chicken can be served in many ways explains the chef – atop a salad of greens; rolled in a warm tortilla with greens and sliced pears or even as is. Just remember to drizzle the cilantro pesto over it to bring out the cacophony of flavors. He meticulously rolls his chicken into a warm tortilla as his guests follow suit. And the verdict is unanimous, another dream recipe succeeds.
The chef names the dish, “Goat cheese marinated roasted chicken with cilantro pesto.” His guests christen it “Chef Garg’s 4 alarm chicken,” – not for the heat of the recipe but for the extra-hot oven that repeatedly set off the apartment’s fire-alarm during lunch!
Goat cheese marinated chicken breast with cilantro pesto
Chicken marination
2 lbs chicken breast/thigh boneless skinless
1cup plain yogurt (preferably whole milk)
5oz. goat cheese
1 tablespoon ginger minced
2 sprig rosemary, minced
¼ teaspoon red chili flakes (or to taste)
Salt and crushed black pepper to taste
¼ cup canola oil
¼ warm butter for basting
1. Cut chicken into 1 inch broad strips and set aside.
2. In a bowl combine the rest of the ingredients and mix really well so that you don’t have any lumps.
3. Add the chicken to the marinade. Mix well and refrigerate, covered, for at least 3 hours.
4. Preheat the oven to 400 degrees.
5. Place the chicken in a single layer in a roasting pan. Discard any remaining marinade. Bake for about 20 minutes or until the chicken is cooked. (Alternatively you can skewer the chicken and grill it). Cooking time will vary depending on the cut of meat used.
6. Brown under the broiler for 2-3 minutes.
7. Baste as needed with the melted butter.
8. Serve hot with cilantro pesto.
For cilantro pesto
1 cup cilantro leaves
15 pine nuts
1/8 cup olive oil
1 clove garlic, peeled
Salt to taste
2 black peppercorns, crushed
2 teaspoons grated parmesan cheese
Preparation
1. Blend all ingredients to a smooth paste.
May 30, 2008
Bizzare foods or just a squeamish me?
When my first son was born, we headed to India for a visit with his grandparents. My parents and in-laws filled their houses with toys and books for the baby and with loads of desserts for me (my obsession with desserts is nothing short of insane).
Indian desserts, I feel, are one of the most misunderstood foods here in the West. There is so much more to Indian desserts than the standard rice pudding, kulfi (Indian icecream), gulab jamun (milk dumplings in a sugar syrup) and gajjar halwa (carrot pudding) shown on Indian restaurant menus.
Desserts are an integral part of Indian cuisine and culture. When you visit an Indian home, the host will generally produce a plate of “mithai” (milk based sweetmeats) or some other type of sweet - since guests are considered a form of God . Wedding announcements are, to this day, sent to close friends with a box of mithai – not including a sweet is, as my father says, “Simply not done.” Festivals find people exchanging boxes of mithai. Merchants are producing this milk based desserts in every shape, size and color imaginable. In Delhi I am served desserts prepared with figs. From cashews to bottle-gourd all kinds of ingredients are used to prepare these desserts. The variety of desserts being offered at places like Halidrams (huge restaurant chain in Delhi known for its desserts and savories) is mind blowing. Btw, Halidrams is known not only for its desserts but also for the beautiful way in which it packages these desserts.
But I digress, back to my story about visiting India with my first-born. It never occurred to me that I would encounter a dessert I could not eat. After devouring what seems like a ton of besan ladoo (prepared with roasted chick pea flour and sugar), bowls of vermicelli pudding, and mounds of puran poli (a special sweet bread stuffed with jaggery), I began to eye the gelatinous slab of white that my father-in-law placed in front of me. “You will love this, it is a specialty of this town,” he beamed.
To this day, I am not sure what prompted me to ask him, “What is it?”
“It is a dessert made from the first milk of the cow after she gives birth,” he said.
Something about that made me uncomfortable. Perhaps it is because I was still nursing and the thought of a colostrums based dessert just did not appeal. My father-in-law, I think, understood and did not force me to eat it.
Later that evening, we had several guests who enjoyed the Kharwas and regaled me with stories of how their mother’s first gave it to them and how wonderful it tasted. I just could not bring myself to eat it.
There are plenty of discussions on the web if you are interested in what it is and how to make it. Some sites are even saying Whole Foods sells the cow’s colostrum so you can buy it to make the dessert. Just don’t ask me for a recipe, this is one that is not in my books!
PS- For Kharwas lovers – I am not saying that this should not be eaten, just that it made me squeamish so forgive me this negative reaction, please.
