tag:blogger.com,1999:blog-43426615661097070512024-03-21T13:44:18.655-04:00Hall's Kitchenadventures in all things culinaryHall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-4342661566109707051.post-14122829720977541572009-08-28T13:42:00.002-04:002009-08-28T14:03:34.611-04:00Restaurant Review: Art and Soul<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX3BySDzBWslseYoBj1fY9isZtKdRspEUNE4LrPydWpF84_2jdFsCqAt88cO1jX0IXSjEV8XynFVlksbXZbfjluNcc3Rc5OFjCdGFQDiw5YvfAUagfv9q-L9hLKS-9GHz4QIn19YBYuSU/s1600-h/artandsoul.bmp"><img id="BLOGGER_PHOTO_ID_5375076835264732034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 146px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX3BySDzBWslseYoBj1fY9isZtKdRspEUNE4LrPydWpF84_2jdFsCqAt88cO1jX0IXSjEV8XynFVlksbXZbfjluNcc3Rc5OFjCdGFQDiw5YvfAUagfv9q-L9hLKS-9GHz4QIn19YBYuSU/s200/artandsoul.bmp" border="0" /></a><br /><div></div><br /><div>DC Restaurant Week is losing a bit of excitement for me. When I was new to the city several years ago, the prospect of trying out restaurants outside of my price range was pretty appealing. I liked getting dressed up, trekking to different parts of the city, and splurging a little. As the years have worn on and my opportunity to patronize "fancy" restaurants regularly has increased, the prices have gone up and reports of mediocre food and service abound, so the week doesn't hold quite the same appeal. </div><br /><div></div><br /><div>That said, Restaurant Week fatigue or not, any excuse to leave work for a few hours for a lingering August lunch is one I will always jump at! After becoming a little bit smitten with his fawning attitude and delicious southern food through Top Chef Masters, my boyfriend and I decided to spend our Restaurant Week lunch at Art and Soul, chef Art Smith's restaurant on Capitol Hill. </div><br /><div></div><br /><div>We settled into a white leather banquette, cozier than it sounds, and dug in to a tiny skillet of pull apart rolls. Dusted with butter and salt and light as a feather, the bread was a wonderful first note to begin our meal. First courses were a Caesar salad, with a fluffy deviled egg on the side, and a creamy baked potato soup. August in DC isn't typically "soup weather" but this was the best course of the day. The soup was pureed smooth, and filled with big hunks of smoky bacon. Too bad licking the bowl is generally frowned upon! </div><br /><div></div><br /><div>For the main part of our meal, I enjoyed the fried chicken with mashed potatoes and my boyfriend, who misses his time in the South desperately, opted for the catfish with crawfish etoufee. Both entrees were tasty and well executed- but a bit of a letdown after the delicious soup. We finished our meal with two satisfying desserts - a seasonal peach crumble and a decadent chocolate cheesecake. Both came in relatively small portions, which was exactly what we were looking for at this point of the meal. </div><br /><div></div><br /><div>We emerged from the dark, sultry Capitol Hill Liaison Hotel into the bight afternoon sunshine and went our separate ways back to work, filled to the brim with Chef Smith's southern food, with just a touch of soul. </div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com1tag:blogger.com,1999:blog-4342661566109707051.post-24345873828542008512008-12-02T17:34:00.003-05:002008-12-02T17:42:43.561-05:00Three Cheese Pasta Bake<span style="font-family:times new roman;">Since the weather outside is frightful, here is a great recipe for staying in! A simple green salad, a buttery slice of garlic bread and a big glass of red wine and you will forget all about the freezing temperatures just beyond your door... (Leftovers are perfect to take in tomorrow's lunch!)<br /></span><br /><span style="font-family:times new roman;"><strong>Three Cheese Pasta Bake<br /></strong><span style="font-size:85%;"><span style="font-size:100%;">1 lb. tube-shaped pasta, such as penne, ziti or rigatoni<br />1 c. ricotta cheese<br />1/2 c. parmesan cheese<br />1 25 oz. jar pasta sauce<br />2 T. basil, chopped<br />1 c. shredded mozzarella cheese<br /><br />Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, combine 1 1/2 c. pasta sauce, ricotta, parmesan and basil in a bowl. Toss pasta with sauce. Spread 1/2 c. pasta sauce in the bottom of a baking dish to fully cover the bottom. Pour pasta mixture into the dish and drizzle additional sauce over the top. Sprinkle with mozzarella cheese. Bake for 30 minutes, until cheese bubbles and lightly browns.</span> </span></span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-48258934240193673552008-12-02T11:40:00.004-05:002008-12-02T17:43:26.372-05:00Ricotta Cranberry Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkq3Pyhz2bA0sotQBKM7zYMST8xUopn1kQSjG17LocvwdzuQDoYo_31zRTr8NHNcXoLeHYl7OzhBQ1MzhFpypCg3cEDmQWF0_0fPaOugS2nGRHchkk3xFWmIyAyySr71t93_wiH-PBBmYJ/s1600-h/Cranberries.jpg"><img id="BLOGGER_PHOTO_ID_5275323841548377986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkq3Pyhz2bA0sotQBKM7zYMST8xUopn1kQSjG17LocvwdzuQDoYo_31zRTr8NHNcXoLeHYl7OzhBQ1MzhFpypCg3cEDmQWF0_0fPaOugS2nGRHchkk3xFWmIyAyySr71t93_wiH-PBBmYJ/s200/Cranberries.jpg" border="0" /></a><span style="font-size:85%;">These dense, cake-like muffins bursting with tangy cranberries are perfect this time of year! Split them in half, lightly toast, and spread with a small pat of butter. Yummmm!</span><br /><br /><strong>Ricotta Cranberry Muffins</strong><br /><span style="font-size:85%;"><em>Adapted from a recipe in Dorie Greenspan's 'Baking'</em> </span><br /><br /><span style="font-size:85%;">3/4 c. ricotta<br />1/2 t. vanilla<br />2 large eggs<br />1 stick butter, melted and cooled<br />2 c. flour<br />2/3 c. sugar<br />2 t. baking powder<br />1/2 t. salt<br />1/4 t. baking soda<br />1 c. walnuts, in pieces<br />1 1/2 c. fresh cranberries<br /><br />Whisk ricotta, eggs and vanilla. Stir in melted butter. Add sugar, flour, baking powder, baking soda, and salt to the bowl. Using a rubber spatula, combine the wet and dry ingredients until just blended. The batter will be thick and heavy. Stir in the nuts and cranberries.<br /><br />Divide batter evenly among muffin tins. Bake 20-25 minutes at 400 degrees until muffin tops are golden brown. Carefully life each muffin out of its mold and onto a rack to cool.</span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-56356422572888104032008-11-24T11:27:00.005-05:002008-12-02T17:44:08.292-05:00Sunday Supper<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMVn-k-FvuyEJMVPd3zhqQK7ym3UaBy1qKfj1XjBYsWDU97p2xvB5kVKR-WvvOGmCjzhMfDunz8-GpQXsRSkTZ3QcYSMD-ZUdIunVTXQ8fdq9JJJrnyNiZYdv0TeEbrhZQvkIPrm0CNBk/s1600-h/003_3.JPG"><img id="BLOGGER_PHOTO_ID_5275322345890603810" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMVn-k-FvuyEJMVPd3zhqQK7ym3UaBy1qKfj1XjBYsWDU97p2xvB5kVKR-WvvOGmCjzhMfDunz8-GpQXsRSkTZ3QcYSMD-ZUdIunVTXQ8fdq9JJJrnyNiZYdv0TeEbrhZQvkIPrm0CNBk/s200/003_3.JPG" border="0" /></a><span style="font-size:85%;">Last fall Andrew and I attended a wedding at the Kedron Valley Inn in beautiful Woodstock, Vermont. In between enjoying the fall foliage and catching up with old friends, we managed to visit quite a few local cheese shops. One of our stops was the Sugarbush Farm, a small, working cheese and maple sugar farm at the end of a long winding road. We sampled almost all of these cheeses offered and I managed to snag a recipe for Vermont Cheddar Cheese Soup. The soup is incredibly creamy and cheesy and perfect for those nights when you want to hibernate from the cold outside! I served the soup with roasted asparagus and an incredibly easy quick bread!</span><br /><div></div><br /><div><strong>Cheddar Cheese Soup</strong></div><div><span style="font-size:85%;">Recipe from </span><a href="http://www.blogger.com/www.sugarbushfarm.com"><span style="font-size:85%;">Sugarbush Farm</span></a></div><br /><div><span style="font-size:85%;">4 T. butter</span></div><div><span style="font-size:85%;">2 c. milk</span></div><div><span style="font-size:85%;">1 1/2 c. cheddar cheese, shredded</span><br /></div><div><span style="font-size:85%;">1/2 t. dry mustard</span></div><div><span style="font-size:85%;">1/2 c. flour</span></div><div><span style="font-size:85%;">2 c. stock</span></div><br /><div><span style="font-size:85%;">Melt butter in large stock pot - gradually stir in flour, making a paste. Cook mixture five minutes, while heating milk and stock. Add hot milk and stock to flour mixture and stir. When mixture is creamy, add dry mustard and cheese and cook over low heat until just melted. Season with salt and pepper to taste. </span></div><br /><div><strong>Simple Beer Bread</strong></div><br /><div><span style="font-size:85%;">3 c. self-rising flour</span></div><div><span style="font-size:85%;">3 T. sugar</span></div><div><span style="font-size:85%;">1 12oz. beer</span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">Mix all ingredients in large bowl. Pour into buttered loaf pan and bake at 350 degrees until golden brown, approximately 45 minutes. </span></div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-47272858294559198252008-10-27T17:51:00.004-04:002008-12-02T17:33:46.417-05:00On the Road: Rock Chalk Jayhawk<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9ySroTxHgAUkLZ3VXPs75vTDb5fbCY9NlAPD9P4h0F_P9Ado0M1XX9CtB-uR3g69X404NuRUGITKXQlwWgoxBh1sYrwtKLF3hYzY-UelnlYVuKm5wxACE120kQT5Nay7CKVqsrcyoQoV/s1600-h/Lawrence.jpg"><img id="BLOGGER_PHOTO_ID_5260093597874002850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9ySroTxHgAUkLZ3VXPs75vTDb5fbCY9NlAPD9P4h0F_P9Ado0M1XX9CtB-uR3g69X404NuRUGITKXQlwWgoxBh1sYrwtKLF3hYzY-UelnlYVuKm5wxACE120kQT5Nay7CKVqsrcyoQoV/s200/Lawrence.jpg" border="0" /></a><span style="font-size:85%;">When I was growing up and wanted to escape the "boring" <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">monotony</span> of suburban Kansas City, I would hop in my car with my sister or a few friends and head west to Lawrence, KS. Lawrence is home of the University of Kansas and is everything a good college town should be - relaxed, cheap, quirky and cool.<br /></span><br /><div></div><div><span style="font-size:85%;">I've been spending more time in Lawrence recently as my ruby slippers frequently transport me from the Emerald (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">ok</span>, marble) City of Washington, DC, back to my home (and my boyfriend) in Kansas. The old haunts I used to frequent when I was growing up are still there, but I have managed to uncover a lot of "new" favorites as well. The last time I clicked my heels three times and wound up in Lawrence, this is where I ate.</span> </div><br /><div></div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Milton's</span></div><div><span style="font-size:85%;">920 Massachusetts St.</span></div><div><span style="font-size:85%;">Lawrence, KS 66044</span></div><div></div><div><span style="font-size:85%;">The go-to place for breakfast. Smack in the middle of the main commercial street in Lawrence, Milton's is packed most weekend mornings with a good mix of students, families and locals. The food is fresh, delicious and cheap! There is usually a bit of a wait, but the time goes fast thanks to the piles of newspapers by the door and the fact that they give you a coffee mug when you walk in, so you can help yourself to some java until your name is called. </span></div><br /><div><a href="http://www.blogger.com/www.papakenos.com">Papa Keno's </a></div><div><span style="font-size:85%;">1035 Massachusetts St.</span></div><div><span style="font-size:85%;">Lawrence, KS 66044</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">Lawrence is a great sports watching town, what with the powerhouse basketball team and the fairly (recently) successful football team. If you don't feel like braving the crowds at the stadium, relaxing at home with the game on TV and an open Papa Keno's box in front of you is a pretty close second. Try the Mama Keno, a deep dish pie with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Roma</span> tomatoes, spinach, feta and roasted garlic!</span></div><div><span style="font-size:85%;"></span></div><div></div><div></div><div></div><div><a href="http://www.746mass.com/">Teller's</a></div><div><span style="font-size:85%;">746 Massachusetts St.</span></div><div><span style="font-size:85%;">Lawrence, KS 66044</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">My favorite place in all of Lawrence! Teller's is a gem of a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">restaurant</span> housed in a beautiful old building that housed a bank in its former life. They retained some of the old touches when they converted it into a restaurant, including the old bank vault door, which you have to walk through to reach the restrooms. The space is airy and modern and awash in candlelight at night. It's a great place to grab an upscale lunch, catch up with girlfriends over a bottle of $20 wine, or enjoy a romantic meal for two.</span> </div><div></div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-64324401327430210872008-10-27T15:19:00.001-04:002008-11-24T11:32:56.452-05:00DC Cheap Eats: Capitol Hill<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0dNSmJv_vLctvsLyFcn540TGH5z2nhsaxKmExbniTl1Eu0K6OYR_8FiV0R6escVKKo13bsKdbr6SZB10I0Y6WiyHX93EAIkQLsrolgw7ChPTSRBlDv1NnctK2Q7P9VCo5uQjE0YXoj3E/s1600-h/capitol-building-dc.jpg"><img id="BLOGGER_PHOTO_ID_5260099859305366466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0dNSmJv_vLctvsLyFcn540TGH5z2nhsaxKmExbniTl1Eu0K6OYR_8FiV0R6escVKKo13bsKdbr6SZB10I0Y6WiyHX93EAIkQLsrolgw7ChPTSRBlDv1NnctK2Q7P9VCo5uQjE0YXoj3E/s200/capitol-building-dc.jpg" border="0" /></a><span style="font-size:85%;">Forget the long hours, the low pay and the demanding bosses, the real hardship associated with being a Capitol Hill staffer is the frustrating lack of good lunch options around our office buildings. Predictable sub sandwiches, overpriced "designer" salads and mediocre Mexican can only take a girl so far. I've managed to uncover a few gems during my time on the Hill, however, that I don't mind sharing with the class. Now that we've improved the lunch situation, how about we tackle the paycheck situation next? :)</span><br /><br /><div><a href="http://www.splendidfare.com/about/leboncafe.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">LeBon</span></a></div><div><span style="font-size:85%;">210 2<span class="blsp-spelling-error" id="SPELLING_ERROR_1">nd</span> St. SE</span></div><div><span style="font-size:85%;">Washington, DC 20003</span></div><div><span style="font-size:85%;">(202)547-7200</span></div><div> </div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">A charming little cafe tucked just around the corner from the "main drag" of Pennsylvania Avenue, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">LeBon</span> Cafe is a little slice of the City of Lights on Capitol Hill. The menu features French favorites like quiche and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">croque</span> monsieur as well as hearty soups, fresh salads and tasty <span class="blsp-spelling-error" id="SPELLING_ERROR_4">paninis</span>. On nice days, they put out a bunch of sidewalk tables and you can enjoy your food while watching the action around the Hill. While not quite as good as wiling away your afternoon in a cafe on the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ile</span> St. Louis, it isn't a bad way to pass the lunch hour. </span></div><br /><div><a href="http://www.goodstuffeatery.com/">Good Stuff Eatery</a></div><div><span style="font-size:85%;">303 Pennsylvania Ave. SE</span></div><div><span style="font-size:85%;">Washington, DC 20003</span></div><div><span style="font-size:85%;">(202) 543-8222</span></div><br /><div><span style="font-size:85%;">A relative newcomer to the Capitol Hill lunch scene, Good Stuff Eatery caused quite a stir in the Halls of Congress when it opened this summer, promising good, fresh burgers fast. It didn't hurt that semi-celebrity chef Spike <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Mendelsohn</span>, of Top Chef fame, was at the helm. With the help of my always willing taste tester, I checked out Good Stuff last week. We sampled the turkey burger with cheddar, a regular burger loaded down with cheese, bacon, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">bbq</span> sauce and onion rings and the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">handcut</span> "Spike's Fries", generously doused with cracked pepper and herbs. Not exactly health food, but delicious nonetheless! I'm still on cloud 9 from the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">dellllllicious</span> Milky Way shake that we split, on a whim, at the end of our meal. <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Handspun</span> when you order using house-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">churned</span> ice cream, it was out of this world (Get it? Milky Way...out of this world... <span class="blsp-spelling-error" id="SPELLING_ERROR_12">ok</span>, sorry, bad pun ;)). Get the mini size...because even though it is tasty, it is really rich, and you'll likely lapse into sugar shock if you finish a large size by yourself! It was worth every delicious sip...</span></div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-71917247715941264652008-10-22T11:38:00.001-04:002008-10-22T17:21:30.580-04:00On the Road: Michigan's West Coast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MwWcbyXBIrx9EW0yWHtWehVxczUo2XdjvWhMw-dezBSvuLli_75CRxIRpSfV82C62ZgRIgESM9xMXfLu4txLk5BR4RQqba3eNPKbCk6YtwHWptAX04yEiMpsnks4y95RDnEgmoEFUWVs/s1600-h/IMG_0838.JPG"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254803062871802562" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MwWcbyXBIrx9EW0yWHtWehVxczUo2XdjvWhMw-dezBSvuLli_75CRxIRpSfV82C62ZgRIgESM9xMXfLu4txLk5BR4RQqba3eNPKbCk6YtwHWptAX04yEiMpsnks4y95RDnEgmoEFUWVs/s200/IMG_0838.JPG" border="0" /></span></a><span style="font-size:85%;"> My idea of summer vacation was shaped by many trips over the years to Cape Cod, MA. To me, summer just isn't summer unless you spend copious amounts of time lounging in the sand, overdosing on fresh seafood, plowing through stacks of fluffy beach books and eating ice cream for dessert every night. We got our summer fix this year by a side trip to the West Coast of Michigan after our Chicago visit. I hadn't spent much time in that part of the country before, and I found it delightful. The towns we visited were quaint and picturesque, the days relaxed and the people friendly. We ate plenty of fresh Michigan blueberries, visited a few farm stands to check out local produce, and had some enjoyable meals while exploring a few of the quaint towns dotting the coastline. What more could you ask for in a vacation? A few of our food highlights are outlined below!</span><br /><br /><a href="http://www.marrosrestaurant.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Marro's</span> Restaurant </a><br /><span style="font-size:85%;">147 Water Street</span><br /><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Saugatuck</span>, MI 49453</span><br /><span style="font-size:85%;">(269) 857-4248</span><br /><br /><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Saugatuck</span> is one of the most charming towns I have stumbled upon in a long while. A quaint artists community situated in the heart of Michigan's Western Coast, we were delighted wile away an afternoon browsing through the many art galleries and gift shops in the area. As far as food is concerned, nestled among the myriad sweet shops hawking homemade fudge, ice cream and caramel corn, you'll find <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Marro's</span> Restaurant. Operated by the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Marro</span> family since 1971, this is the kind of authentic place where you expect to find a little Italian grandmother wander out of the kitchen at the end of your meal, wagging her finger in your face and chastising you for not cleaning your plate. The place was packed for a weekday, so they must have had a whole team of Italian grandmothers in the kitchen, churning out classic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Caesar</span> salads, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pillowy</span> ravioli and decadent <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Alfredo</span>. We ate enough to feed a small country (and avoid a clean plate club lecture!!), but that didn't prevent us from sampling one of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Saugatuck's</span> ice cream shops on the way out of town...</span><br /><br /><a href="http://www.thegilmorecollection.com/Kirby%20House/K2/k2.html">K2 Pizzeria</a><br /><span style="font-size:85%;">2 Washington St.</span><br /><span style="font-size:85%;">Grand Haven, MI 49417</span><br /><span style="font-size:85%;">(616) 846-3299</span><br /><br /><span style="font-size:85%;">Our <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">home base</span> in Michigan was the charming <a href="http://www.boydenhouse.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Boyden</span> House Bed and Breakfast </a>in Grand Haven. The town's claim to fame is their musical fountain...a large fountain placed at the top of a hill that "performs" water and light shows nightly, all set to music. Never ones to shun local traditions, we decided to participate in the nightly pilgrimage down to the lakefront for the festivities. We enjoyed some <span class="blsp-spelling-error" id="SPELLING_ERROR_11">pre</span>-dinner drinks at </span><a href="http://www.harborrestaurants.com/thegrand/index.htm"><span style="font-size:85%;">The Grand</span></a><span style="font-size:85%;">, right on the main drag, and then <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">ventured</span> down to the waterfront for a little dinner before the show. I never met a white pizza I didn't like, and K2's version was more than acceptable. Our pie contained a generous amount of <span class="blsp-spelling-error" id="SPELLING_ERROR_13">asiago</span> cream in place of tomato sauce and was topped with feta cheese, grilled chicken, bacon, spinach and sun-dried tomatoes. Fortuitously, the rooftop balcony of K2 had an excellent view of the fountain, so we didn't even have to leave the comfort of our seats, and, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">umm</span>, our beers, to enjoy the display.</span><br /><span style="font-size:85%;"></span><br /><a href="http://www.everydaypeoplecafe.com/">Everyday People Cafe</a><br /><span style="font-size:85%;">11 Center St. </span><br /><span style="font-size:85%;">Douglas, MI 49406</span><br /><span style="font-size:85%;">(269) 857-4240</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">Douglas is <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Saugatuck's</span> next door neighbor. While we didn't get as much of an opportunity to explore this town, we did stop at the highly recommended Everyday People Cafe on our way back to Chicago. We wanted a light but delicious lunch and this fit the bill perfectly. We sat in the garden on a sunny afternoon, tucked away from the (relative) hustle of the main street in Douglas and feasted on a fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Caprese</span> Salad and a tangy Greek Pita sandwich. Perfect fuel for our journey back to Chicago! </span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-7554806567805417772008-10-08T11:11:00.000-04:002008-10-08T11:11:56.597-04:00One Last Slice of Summer<span style="font-size:85%;">There was a definite bite to the air when I walked to the subway this morning. The trees are starting to change colors, trading their green hued leaves for their pretty, multi-colored autumn outfits. While I am looking forward to welcoming fall, my favorite season, with wide open arms, I want to get one last summer recipe in under the wire, before these delicious vegetables go into hibernation for a few months. This easy dish was featured in the Washington Post earlier this year - delicious as a side-dish for some simple grilled chicken or fish and perfectly filling as a meatless meal on its own, it is chock-full of veggies you won't see for a while...the perfect recipe to say "until next year" to summer produce!</span><br /><br />End of Summer Vegetable Pie<br /><em><span style="font-size:85%;">Adapted from </span></em><a href="http://www.washingtonpost.com/"><em><span style="font-size:85%;">The Washington Post</span></em></a><br /><br /><span style="font-size:85%;">1 small eggplant, cut crosswise into 1/4 inch slices </span><br /><span style="font-size:85%;">1 small <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pattypan</span> squash, cut crosswise into 1/4 inch slices</span><br /><span style="font-size:85%;">1 small sweet onion, cut crosswise into 1/4 inch slices</span><br /><span style="font-size:85%;">1 medium tomato, cut crosswise into 1/4 inch slices</span><br /><span style="font-size:85%;">8 large basil leaves, cut into <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chiffonade</span> </span><br /><span style="font-size:85%;">4 T. Parmesan cheese<br />2 T. extra-virgin olive oil<br />Salt and fresh ground pepper, to taste</span><br /><br /><span style="font-size:85%;">Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate with nonstick cooking spray oil.<br />Create a single layer of eggplant slices in the bottom of the dish- the slices should overlap only at the edges. (They will not cover the bottom completely). Sprinkle 1/3 of the cut basil leaves over the slices, then 1 tablespoon of the cheese; season with salt and pepper. Drizzle a teaspoon or two of oil over the layer. Repeat with the squash, then the onion and tomato slices.</span><br /><br /><span style="font-size:85%;">Sprinkle the remaining tablespoon of cheese over the top, seasoning with salt and pepper to taste, and then scatter the breadcrumbs evenly over the cheese. Drizzle about 2 teaspoons of the oil over the top, then cover the dish tightly with aluminum foil. Bake for 30 to 40 minutes, until the vegetables are tender. Discard the foil; increase the temperature to 375 degrees and bake for 15 to 20 minutes, until the excess moisture in the bottom of the dish has gone and the top of the gratin begins to brown, 15 to 20 minutes. </span><br /><br /><span style="font-size:85%;">Let sit about 15 minutes before serving. Use a thin, sharp knife to cut the pie into 4 equal portions, then use a spatula to transfer to serving plates.<br /></span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-89079349231127297492008-10-03T12:40:00.000-04:002008-10-03T12:51:48.634-04:00Farmer's Market Friday: Cherry Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglMhY9sU1umo8g6N4447tqM4UvmzQgincYK7-13p1_UDc5b417ITkpKE7BUCdanTPJIR0qjjgjTohArWfdDYTmHVt_UnSD_C81Dik4ccNx7A2_hHWOain9_Qox1W2q9DrP1ZcCUO1_Ezo/s1600-h/cherry_tomatoes.jpg"><img id="BLOGGER_PHOTO_ID_5251508270326663282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglMhY9sU1umo8g6N4447tqM4UvmzQgincYK7-13p1_UDc5b417ITkpKE7BUCdanTPJIR0qjjgjTohArWfdDYTmHVt_UnSD_C81Dik4ccNx7A2_hHWOain9_Qox1W2q9DrP1ZcCUO1_Ezo/s200/cherry_tomatoes.jpg" border="0" /></a><span style="font-size:85%;">Still looking for inventive ways to use the season's bumper crop of tomatoes? After reading the book </span><a href="http://www.animalvegetablemiracle.com/"><span style="font-size:85%;">Animal, Vegetable, Miracle by Barbara <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kingsolver</span></span></a><span style="font-size:85%;">, which chronicles a Virginia family's quest to eat only seasonal, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">locally</span> available foods for one calendar year, I have been inspired to preserve some of summer's vegetable bounty for the lean winter months. I'm not big on "traditional" canning because I have a small apartment kitchen that is ill-equipped for this type of undertaking and generally only need to feed one, but other methods of food preservation are appealing to me. One of the best ways I have found to capture some of the vegetable overflow is to slow roast tomatoes, an incredibly simple process. Once roasted, the tomatoes can be kept in a jar in the fridge, covered in a thin layer of olive oil, for several months. I plan on using them in place of store-bought sun dried tomatoes to pump up salads and as an addition to pizza or pasta. I can also vouch that they are pretty darn delicious right out of the oven. After smelling these tasty treats roasting for two hours, I bet you'll have a hard time saving them all for January too... </span><br /><br /><em>Slow Roasted Tomatoes<br /></em><br /><span style="font-size:85%;">Preheat over to 300 degrees. Slice cherry tomatoes in half and place, cut side up, on a rimmed cookie sheet covered in aluminum foil. Drizzle with olive oil, sea salt and freshly ground pepper. Toss to coat. Roast the tomatoes for until their skin becomes dark and wrinkly, about two hours. Serve immediately on their own, or save for future use in any recipe calling for sun dried tomatoes.</span><br /><br /><span style="font-size:85%;">(Additional tomato goodness <a href="http://hallskitchen.blogspot.com/2008/09/pieces-of-you.html">here</a> and <a href="http://hallskitchen.blogspot.com/2008/09/farmers-market-friday-tomatoes.html">here</a>.) </span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-67218415118022091892008-10-03T12:17:00.002-04:002008-10-06T15:03:11.042-04:00Peanut Butter Bailout Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTeLdZbZah6hW9UCRjtAE4pxO2IxUYMYw8LhEEmW-_rBWq0l8cs0BUjFwW2qGu1JgDJEceRHmKqL7KigUN02Z8Dgg7TjAD2rGaV4ecs0nhl3k-Cwg1FFlWv1j-R9vtSlmpTBSYxoIeM2Q/s1600-h/PBGems.jpg"><img id="BLOGGER_PHOTO_ID_5252968981609756514" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTeLdZbZah6hW9UCRjtAE4pxO2IxUYMYw8LhEEmW-_rBWq0l8cs0BUjFwW2qGu1JgDJEceRHmKqL7KigUN02Z8Dgg7TjAD2rGaV4ecs0nhl3k-Cwg1FFlWv1j-R9vtSlmpTBSYxoIeM2Q/s200/PBGems.jpg" border="0" /></a><span style="font-size:85%;">As you may be aware, I work on Capitol Hill for a Member of Congress. Thus, I have been smack in the middle of the economic tornado our country has been dealing with for the past two weeks. </span><br /><br /><span style="font-size:85%;">And when the going gets tough, the tough gets cooking. After another long day at the office, I spent the evening in the kitchen, whipping up some goodies for my hard-working staff as a treat when the economic rescue bill (hopefully!!) passes this afternoon. </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">I settled on one of my favorite recipes from childhood - an easy to make bar that tastes even better than a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Reese's</span> Peanut Butter Cup. They are usually called Peanut Butter Gems, but, for one day only, I am rechristening them Peanut Butter Bailout Bars. The value of our retirement portfolios may be in free fall, but you can still get a pretty good deal on chocolate chips... Enjoy!</span><br /><br /><em>Peanut Butter Bailout Bars/Peanut Butter Gems</em><br /><em><span style="font-size:85%;">Recipe from my Mom :)</span></em><br /><br /><span style="font-size:85%;">1 c. butter, melted</span><br /><span style="font-size:85%;">3 c. powdered sugar</span><br /><span style="font-size:85%;">1 c. crunchy peanut butter</span><br /><span style="font-size:85%;">1 pkg. graham crackers, crushed (just one of the little <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cellophane</span> wrapped sleeves)</span><br /><span style="font-size:85%;">1 12 oz. pkg. semi sweet chocolate chips</span><br /><br /><span style="font-size:85%;">Combine melted butter, powdered sugar, peanut butter and graham cracker crumbs in mixing bowl, stirring to combine. Spread mixture in 9 x 13 pan, pressing down evenly to ensure complete coverage of the pan. Melt chocolate chips in microwave or over very low heat. Spread melted chocolate over the peanut butter mixture. Chill in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">refrigerator</span> for 1 hour prior to cutting and serving.</span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com1tag:blogger.com,1999:blog-4342661566109707051.post-90192993197693589082008-09-29T13:59:00.002-04:002008-09-29T17:55:09.856-04:00On the Road: My Kind of Town, Chicago is<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlrrKHSBt9jDp8sRPrrXwBQZLroqyoulxEUY1ffondt0ZJt0MOmkHi-7OB3fSBvuibrQKfOUltIXaPqFbNx4FgLhjlQP1xLJcydWjvGHeKXTZl52igPl9lcvxSKE4G1wbi2VuwQXuiMdd/s1600-h/Lakeshore.jpg"><img id="BLOGGER_PHOTO_ID_5251503820562268530" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlrrKHSBt9jDp8sRPrrXwBQZLroqyoulxEUY1ffondt0ZJt0MOmkHi-7OB3fSBvuibrQKfOUltIXaPqFbNx4FgLhjlQP1xLJcydWjvGHeKXTZl52igPl9lcvxSKE4G1wbi2VuwQXuiMdd/s200/Lakeshore.jpg" border="0" /></a><span style="font-size:85%;">Summer vacation took us to Chicago in August. The Second City, on the banks of Lake Michigan, has always been a favorite of mine. It's the perfect city for outdoor pursuits, first class museum and delicious food. You've got all the benefits of a major world city with a heaping side dish of good <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ol</span>' Midwestern friendliness. Plus, some of my favorite people in the world live there, so I know Chicago and I will be a part of each others lives for many years to come. Some of my favorite eats this time around...</span><br /><div></div><br /><div><a href="http://mambogrill.com/">Mambo Grill</a></div><div><span style="font-size:85%;">412 N. Clark St. (between Hubbard and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kinzie</span>)</span></div><div><span style="font-size:85%;">Chicago, IL 60610</span></div><div><span style="font-size:85%;">(312) 467-9797</span></div><br /><div></div><div><span style="font-size:85%;">We stopped at Mambo Grill for a quick <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>-theatre meal before Jersey Boys. The decor was a bit too dark and understated for a Latin American restaurant, but the food more than made up for it. Though known for their <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mojitos</span>, we opted to sample the margaritas, which were tart and clearly homemade. For me, the highlight of a meal is often a delicious and fresh bread basket - a detail Mambo Grill definitely did not overlook. When we sat down, they <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">brought</span> a heaping basket of warm bread, lightly flavored with jalapenos and accompanied by an orange pepper butter. We enjoyed the Coconut-Curried <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tilapia</span> and the Guava Glazed <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pollo</span> for our entrees and were out the door just in time to make our show.<br /></span><br /><a href="http://www.eatcba.com/">Chicago Bagel Authority</a></div><div><span style="font-size:85%;">953 W. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Armitage</span> Ave.</span></div><div><span style="font-size:85%;">Chicago, IL 60614</span></div><div><span style="font-size:85%;">(773) 248-9606</span> </div><div><br /><span style="font-size:85%;">Some of my fondest memories of </span><a href="http://www.muohio.edu/"><span style="font-size:85%;">college</span></a><span style="font-size:85%;"> involve braving the 2am crowds at </span><a href="http://www.bagelanddeli.com/"><span style="font-size:85%;">Bagel and Deli</span></a><span style="font-size:85%;"> for a late night bagel sandwich to last the long (and by long I mean three block...this was before my city days!!) walk home from the bars. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">CBA</span> opened in Lincoln Park in 1998 and is modeled after Miami University's famous Bagel and Deli. Like its Ohio counterpart, <span class="blsp-spelling-error" id="SPELLING_ERROR_9">CBA</span> specializes in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">creatively</span> named steamed sandwiches. The bagels are sliced open and loaded up with cold cuts, cream cheese, vegetables and then - this is the key step - steamed for a few minutes. The result is hot and delicious and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">melty</span> and yum yum yum. My favorites are the Tonya Harding Club and the Ben's Best, on sesame. Though I will forever maintain that these bagel sandwiches taste best at 2 in the morning in Oxford, Ohio, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">CBA</span> is a pretty close second.</span> </div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-18090748744261801922008-09-22T14:17:00.001-04:002008-09-22T14:18:23.562-04:00DC Cheap Eats: Adams Morgan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenkI3-vgAmEkE4-EMCO1FnnSp2B3rlseMJf4xt_hP-Nie7f7W_XaFnMzRX4_ybZiNwHY88aehxomg-brSQuuEdSA6B-Hbc0GHHdsajzW9aTdCxFOuFle9ySeqG697YGatjrwLQln-fAzU/s1600-h/AdamsMorgan_evening.jpg"><img id="BLOGGER_PHOTO_ID_5244103042010510930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenkI3-vgAmEkE4-EMCO1FnnSp2B3rlseMJf4xt_hP-Nie7f7W_XaFnMzRX4_ybZiNwHY88aehxomg-brSQuuEdSA6B-Hbc0GHHdsajzW9aTdCxFOuFle9ySeqG697YGatjrwLQln-fAzU/s200/AdamsMorgan_evening.jpg" border="0" /></a> <span style="font-size:85%;">Adams Morgan gets a bad rep. It's usually associated with drunk college kids hopping (stumbling, crawling...) from one watering hole to the next, grasping for the elusive brass ring of cheap beer and attractive members of the opposite sex.<br /></span><br /><span style="font-size:85%;">And while those views definitely have merit, it's not <em>always</em> like that. I'm in the neighborhood, so it's easy for me to pop over on a weeknight, when 18th street is, you know, kind of normal. No enduring sharp elbows to the side as people clamor for cheap jello shots or getting pushed off the sidewalk to make way for the throngs of stumbling bachelorette parties, teetering in their heels.</span><br /><br /><span style="font-size:85%;">If you can look past the discarded beer cans and empty pizza plates featuring tell tale signs of last nights greasy Jumbo Slice, there are some good and affordable places to grab a bite in this part of town. Just be sure to get in and get out before another group of rowdy underage GW fraternity boys stagger down the street...<br /></span><br /><a href="http://www.blogger.com/www.astormediterranean.com">Astor</a><br /><span style="font-size:85%;">1829 Columbia Rd NW<br />Washington, DC 20009<br />(202) 745-7495<br /><br />Around the corner from most of the action on 18th street, Astor is a little bit of an off the beaten track place to grab a quick bite to eat. The menu features a bunch of Middle Eastern specialties that you can carry out or eat on one of the tiny tables in the restaurant or right out front. The service is a bit slow, but worth the wait. You can't go wrong with any of the menu items, but personal favorites include a heaping (and I mean heaping!) Greek salad, velvety hummus, a tangy chicken schwarma sandwich and the vegetable pizza overflowing with fresh produce.<br /></span><br />So's Your Mom<br /><span style="font-size:85%;">1831 Columbia Rd NW<br />Washington, DC 20009<br />(202) 462-3666<br /><br />Nestled in between Astor and the snaking line for the Bank of America ATM is So's Your Mom, a tiny deli and gourmet food store that often gets lost in the shuffle of Adams Morgan. The petite space is filled with gourmet meats and cheeses, bottles of unique salad dressings and mustards, and fancy bakery pastries. In addition to the grocery offerings, you can get big fresh sandwiches made to order with Boar's Head cold cuts and New York-style bagels with a variety of cream cheeses. Head around the corner to Kalorama Park with a copy of the Washington Post, your So's Your Mom bagel and a cup of coffee and you have my preferred way to spend a lazy weekend morning!</span><br /><br /><a href="http://www.blogger.com/www.toledoloungedc.com">Toledo Lounge</a><br /><span style="font-size:85%;">2435 18th St NW<br />Washington, DC 20009<br />(202) 986-5416<br /></span><p><span style="font-size:85%;">Toledo Lounge is a laid back, grungy oasis in the midst of the madness that is Adams Morgan. With its glaring orange neon sign and duct taped vinyl booths, the place won't win any awards for atmosphere, but the drinks are cheap, there are usually seats on the patio, and the service staff is prompt and attentive. They've got food specials throughout the week and on Wednesday night, they offer half-price grilled cheese. It isn't any fancier than Kraft singles on plain white bread with a heaping plate of fresh cut fries, but it's a cheesy, buttery comfort food hug. All for less than $10 bucks, including tax, tip and a few beers to help wash it all down.</span> </p>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-64115570279590421102008-09-16T11:44:00.005-04:002008-09-16T12:44:47.602-04:00Pieces of You<span style="font-size:85%;">While I live in Washington, D.C., my boyfriend is in his third year of law school in our home state of Kansas. This arrangement has contributed to many many high cell phone bills, frequent airport trips (I am a whiz at getting through security!) and his leading a quasi-nomadic existence for the past two years, spending the school year in Kansas and the summers with me in D.C. He left a few weeks ago for his final (hallelujah!) year of school and even though he is physically gone, reminders of his presence are everywhere. I'm finding little pieces of him scattered around the apartment - a random can of shaving cream on the bathroom shelf, a stray pair of dress socks behind the laundry basket and a partially used carton of half-and-half in the fridge. </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">It's partially used because I'm not a coffee drinker. And Andrew is. Religiously. And when he left for the semester, the half-and-half consumption in the apartment decreased dramatically. I don't like to waste food, if I can help it, so I searched for a recipe where I could use up the last few drops of half-and-half that were no longer earmarked for a morning cup of coffee.</span> <br /><br /><span style="font-size:85%;">My September issue of </span><a href="http://www.cookinglight.com/cooking/"><span style="font-size:85%;">Cooking Light</span></a><span style="font-size:85%;"> featured the big winner. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ziti</span> with Cherry Tomatoes and Spinach in a Gorgonzola Cream Sauce got the nod because I had most of the ingredients on hand, including seasonally abundant cherry tomatoes. Plus, I'm a sucker for a creamy pasta sauce.</span> <br /><br /><span style="font-size:85%;">Gorgonzola is a member of the blue cheese family, and has a strong, tangy flavor. While the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">flavor</span> of the cheese mellows considerably during cooking, add in the red pepper flakes and you've got a sauce that packs a punch! This recipe makes about two generous portions and put a big dent in my significant others abandoned groceries. Now if I could just find a creative use for his orphaned dress socks...</span> <br /><br /><em><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ziti</span> with Cherry <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Tomatoes</span> and Spinach in a Gorgonzola Cream Sauce</em><br /><em><span style="font-size:85%;">From </span></em><a href="http://www.cookinglight.com/cooking/"><em><span style="font-size:85%;">Cooking Light</span></em></a><br /><br /><span style="font-size:85%;">4 ounces uncooked <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ziti</span><br />1/2 t. olive oil<br />1 c. cherry tomatoes, halved<br />1/4 t. salt<br />1/8 t. crushed red pepper<br />1 garlic clove, minced<br />6 T half-and-half<br />3 T Gorgonzola cheese, crumbled<br />1 c. fresh spinach<br /><br />Cook pasta according to package directions; drain. Heat olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 4 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 2 minutes or until spinach wilts, tossing occasionally.<br /></span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-65490630787551771022008-09-12T10:26:00.004-04:002008-09-15T14:07:48.044-04:00Farmer's Market Friday: Bell Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqW8lUprBCQLfWWvznVbyDBL647qpYwHygbK1Nu-TOCQJniO1h9ZlvGx-bma_LxU54ChDJRdE5M9s8mt4df7WpYqYaVmbHTQEkPWS1LxEB-CeS58WwKNMt2MzI3njFfkye5AxgNzuy01OY/s1600-h/bell_pepper.jpg"><img id="BLOGGER_PHOTO_ID_5245140202206279810" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqW8lUprBCQLfWWvznVbyDBL647qpYwHygbK1Nu-TOCQJniO1h9ZlvGx-bma_LxU54ChDJRdE5M9s8mt4df7WpYqYaVmbHTQEkPWS1LxEB-CeS58WwKNMt2MzI3njFfkye5AxgNzuy01OY/s200/bell_pepper.jpg" border="0" /></a><span style="font-size:85%;">With their crunchy texture and sharp flavor, bell peppers lend themselves to many excellent recipes as well as raw snacking. These brightly hued jewels of the farmer's market will be available in full force this weekend and for a few weeks to come, so pick some up while you can!<br /></span><div></div><br /><div><span style="font-size:85%;">Though a rainbow of peppers will likely be available at your neighborhood market this weekend; red peppers, lighter and sweeter than their green and yellow siblings, are the best choice for the recipe below. Caribbean Shrimp Packets are a great pick for an easy September dinner - the weather is getting colder and you can feel just a hint of fall in the air - this will take you right back to your tropical vacation on the beach!</span> </div><br /><div><em>Caribbean Shrimp Packets</em></div><br /><div><span style="font-size:85%;">1 (15 oz.) can pineapple chunks</span></div><div><span style="font-size:85%;">1 1/2 lb. medium shrimp, peeled and deveined</span></div><div><span style="font-size:85%;">1 red pepper, diced</span></div><div><span style="font-size:85%;">1 T. ginger</span></div><div><span style="font-size:85%;">1 T. seafood seasoning</span></div><div><span style="font-size:85%;">1/2 c. butter</span></div><div><span style="font-size:85%;">1/4 c. brown sugar</span></div><div><span style="font-size:85%;">1 1/2 T. lemon juice</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">Hot cooked rice</span></div><br /><div><span style="font-size:85%;">Preheat oven to 450. Tear off four pieces of aluminum foil, slightly larger than a sheet of notebook paper. Divide pineapple chunks into four equal portions and center on each sheet. Arrange divided shrimp over pineapple. Combine peppers, ginger, and seafood seasoning in a small bowl, then sprinkle over shrimp and pineapple. Top each foil sheet with butter and brown sugar, drizzle with lemon juice. </span></div><br /><div><span style="font-size:85%;">Bring up foil sides to seal packet, leaving room for heat to circulate during cooking. Place foil packets on a cookie sheet and slide into the oven, baking for 12-14 minutes. Serve each portion over hot cooked rice. </span></div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-74879292404420233522008-09-09T14:54:00.005-04:002008-09-12T16:03:14.356-04:00Gooey Bars<span style="font-size:85%;">There's one in every office. No matter how small or large, it seems that every office has the designated treat person. The person who provides the goodies for office celebrations, brings in themed desserts around the holidays and, if you're lucky, may bring in fresh chocolate chip cookies "just because". It's a love-hate relationship with the treat person. There are always the moans of diets thrown off track or healthy lunches ruined while hands reach for just one more brownie.<br /><br />I am unabashedly the treat person in my office. I love testing out new baked good recipes, but it just isn't practical to eat all those tasty goodies myself...so I share. And while my coworkers occasionally outwardly balk , I know it wouldn't be my job performance skills they would miss if I left the office...<br /><br />This recipe is easy. Really easy. Sure, it isn't gourmet, but it tastes really good and always pleases a crowd. Plus, you probably have most of the ingredients on hand. So, whip up a pan and show your coworkers a little baked good love.<br /></span><br /><em>Gooey Bars</em><br /><br /><span style="font-size:85%;">1 pkg. yellow cake mix<br />2 eggs<br />1 stick of butter, softened<br />1 (1 lb.) package powdered sugar<br />1 (8 oz.) package cream cheese, softened<br />1 t. vanilla extract<br /><br />Preheat oven to 350 degrees. Grease 9 x 13 inch baking pan. In medium sized bowl, combine yellow cake mix, eggs, and butter; mix well. Using your hands, press the mixture into the greased baking pan. Combine confectioners sugar, cream cheese, and vanilla and beat until creamy and smooth. Spread over cake mixture. Bake at 350 degrees for 35 minutes. Cut into squares and serve.</span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-13068475509983504322008-09-05T10:27:00.002-04:002008-09-15T14:09:07.082-04:00Farmer's Market Friday: Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd4N7USEo94IKPR8Oj3jLx00ChESRbPDR1WSAfU2Kbp3weMRBJKRxNP94iJLvibZNnF_vFOeEEXXEPXUOhwDuFq6MxbGnX2wKUILfmlEnyvqpWA4kdQ4-qB9cVO_XGL8Jd277FA6_mwYP/s1600-h/german_tomatoes.jpg"><img id="BLOGGER_PHOTO_ID_5245141720443097746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd4N7USEo94IKPR8Oj3jLx00ChESRbPDR1WSAfU2Kbp3weMRBJKRxNP94iJLvibZNnF_vFOeEEXXEPXUOhwDuFq6MxbGnX2wKUILfmlEnyvqpWA4kdQ4-qB9cVO_XGL8Jd277FA6_mwYP/s200/german_tomatoes.jpg" border="0" /></a><span style="font-size:85%;">Farmer's Market tomatoes are kind of like the thunderstorms of late summer. Towards the end of July, you start seeing a few of them trickle onto the tables of your market purveyors. A week later, the tomatoes get a little bigger and redder, the piles of vegetables a little larger. Then, instantly, a thunderclap of tomatoes rains down on the market. Come late August and early September, everyone is practically drowning in tomatoes.</span><br /><br /><span style="font-size:85%;">Which isn't such a bad thing, considering the tomatoes you can buy this time of year are infinatently better than their winter counterparts - juicy and lush and bursting with fresh flavor. But, like a refreshing summer thunderstorm, the tomato season comes on quickly - and is gone before you know it. So enjoy these beauties while you can! </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">The recipe below is an easy way to use up some of the larger tomatoes you may have sitting around the house.</span><br /><br /><em>Greek Stuffed Tomatoes</em><br /><br /><span style="font-size:85%;">4 large tomatoes</span><br /><span style="font-size:85%;">2 T. scallions, finely chopped</span><br /><span style="font-size:85%;">2 T. fresh parsley, finely chopped</span><br /><span style="font-size:85%;">4 oz. feta cheese, crumbled</span><br /><span style="font-size:85%;">1/4 c. breadcrumbs</span><br /><span style="font-size:85%;">2 T. olive oil</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">Preheat oven to 350 degrees. Cut off the very top of the tomatoes. Using a spoon or ice cream scoop, carefully scoop out pulp and seeds. Discard seeds. Coarsely chop pulp and place in a small bowl. Add scallions, parsley, feta, bread crumbs, and olive oil; stirring to combine. Spoon mixture into the hollowed out tomatoes. Place tomatoes right side up in a 8x8 baking dish and bake for 15 minutes. Serve steaming hot.</span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-10785102349790312432008-09-04T13:34:00.005-04:002008-09-15T14:06:56.526-04:00You Had Me at Hello<img id="BLOGGER_PHOTO_ID_5242221672424271746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszRUPL9zm2TyLXmSFycuBlBl_dGX9NW222DUt_y4MFP7ihPdJ1fBUPppQcl2dbzXOte58ajz_ZIS62IHA4EZy61aunNqtkwC0gPjM-uVwh6_07_sUQXNvC0va5qRxS6zBsoMI2MNDLB5g/s200/HelloCupcake.jpg" border="0" /><span style="font-size:85%;">As with most trends, the cupcake craze took a while to travel from NYC to D.C. While I am sure New Yorkers have moved on to the latest and greatest dessert treat, D.C.'s love affair with cupcakes has only just begun.</span><br /><br /><span style="font-size:85%;">A few weeks ago, Hello Cupcake opened in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Dupont</span> Circle to long lines and rave reviews. I popped by last night to pick up a few cupcakes for a work celebration and couldn't resist sampling some of the offerings. The selection varies by day and was a bit limited yesterday, but I did visit the shop right before they were slated to shut down for the night. I tried an "<span class="blsp-spelling-error" id="SPELLING_ERROR_1">HC</span> Original" - classic yellow cake with chocolate frosting, a "24 Carrot" - carrot cake with cream cheese icing, and a "Triple Coconut" - coconut cake, coconut cream cheese icing and toasted coconut topping. (The bakery also offers vegan and gluten free selections - see website for more details!) </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">YUM. </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">The <span class="blsp-spelling-error" id="SPELLING_ERROR_2">HC</span> Original was just kind of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">meh</span>...the cake was slightly dry and the chocolate icing tasted like it was made with chocolate flavoring as opposed to actual chocolate, but the other two cakes blew me away. The cakes were moist and dense and the icing was creamy and rich. And piled on thick! </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">The treats were sugary sweet and might be a little too much for some, but for this dessert lover, Hello Cupcake made me never want to say Goodbye...</span><br /><br /><a href="http://www.hellocupcakeonline.com/index.html">Hello Cupcake</a><br /><span style="font-size:85%;">1351 Connecticut Avenue, NW</span><br /><span style="font-size:85%;">Washington, DC 20036</span><br /><span style="font-size:85%;"></span><br /><em><span style="font-size:85%;">Hours</span></em><br /><span style="font-size:85%;">Mon-Thurs 10-7</span><br /><span style="font-size:85%;">Fri-Sat 10-9</span><br /><span style="font-size:85%;">Closed Sunday</span><br /><span style="font-size:85%;"></span><br /><em><span style="font-size:85%;">Prices</span></em><br /><span style="font-size:85%;">Individual cupcakes: $3</span><br /><span style="font-size:85%;">Box of 4: $12</span><br /><span style="font-size:85%;">Box of 6: $18</span><br /><span style="font-size:85%;">Box of 12: $33</span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com1tag:blogger.com,1999:blog-4342661566109707051.post-5995171458518166162008-09-03T15:44:00.003-04:002008-09-03T16:35:52.095-04:00Brown Bagging It<span style="font-size:85%;">I try to bring my lunch to work most days. It saves money, it saves calories, and honestly, most things I make at home taste a lot better than the things available downstairs in a cafeteria that serves thousands of Capitol Hill staffers and tourists every day. Most days, I just throw together a yogurt, some crackers, fruit and a granola bar and call it a day, but there are other times I want to upgrade my brown bag lunch a bit. </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">I've been trying to eat more protein during lunch as I find it gives me more energy and I don't have the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">midafternoon</span> food crash that leaves me sprinting for the vending machine or looking around for the office candy jar. I threw together the recipe below to use up a few spare chicken breasts. It is tasty and healthy, and can easily be made ahead and toted to work in a plastic container. </span><br /><span style="font-size:85%;"></span><br /><em>Fancy Chicken Salad</em><br /><span style="font-size:85%;"><em>Clipped and saved from the <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><a href="http://www.kcstar.com/">Kansas City Star</a></span> in 1997, way back in the internet dark ages ;)</em></span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">4 c. chicken breast, cooked and diced</span><br /><span style="font-size:85%;">1 c. red grapes</span><br /><span style="font-size:85%;">3/4 c. sliced almonds</span><br /><span style="font-size:85%;">1 c. mandarin oranges</span><br /><span style="font-size:85%;">1 c. chopped celery</span><br /><span style="font-size:85%;">1/2 c. mayonnaise</span><br /><span style="font-size:85%;">1 t. mustard</span><br /><span style="font-size:85%;">1/4 T. lemon juice</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">In a large bowl, combine first five ingredients. In a smaller bowl, mix together the remaining ingredients to make a dressing. Pour dressing over chicken mixture and fold together to combine. Serve immediately or chill in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">refrigerator until ready to serve</span>.</span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com1tag:blogger.com,1999:blog-4342661566109707051.post-20877782742932413662008-08-27T11:26:00.004-04:002008-09-15T14:08:47.464-04:00Simple Summer Suppers<span style="font-size:85%;">There's something about August that makes me want to cook. The days and nights take on a long, leisurely pace, the tables at the farmer's market overflow with fresh produce and thoughts of new recipes dance in my head. But in D.C. - it's hot. It's hot and humid and sticky. Not exactly ideal weather for slaving over a hot stove. I've got a pile of "go to" recipes to get me through the dog days of summer, however. Recipes that are simple and flavorful and light - perfect for those August nights.</span><br /><br /><strong><em>Shrimp Salad Rolls</em></strong><br /><em><span style="font-size:85%;">Adapted from Barefoot Contessa Parties</span></em><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">3 T. plus 1 t. kosher salt</span><br /><span style="font-size:85%;">1 lemon, quartered</span><br /><span style="font-size:85%;">4 pounds large shrimp, peeled</span><br /><span style="font-size:85%;">2 c. mayonnaise</span><br /><span style="font-size:85%;">1 t. Dijon mustard</span><br /><span style="font-size:85%;">2 T. white wine vinegar</span><br /><span style="font-size:85%;">1 t. black pepper</span><br /><span style="font-size:85%;">6 T. fresh dill, minced</span><br /><span style="font-size:85%;">1 c. red onion, minced</span><br /><span style="font-size:85%;">3 c. celery, minced</span><br /><br /><span style="font-size:85%;">Bring 5 quarts of water to boil in a large saucepan. Add the 3 T. salt and the lemon wedges. Add the shrimp and reduce the heat to medium. Cook for approximately 3 minutes, until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cool water. </span><br /><br /><span style="font-size:85%;">In a separate bowl, whisk together the mayonnaise, mustard, vinegar, 1 t. salt, pepper and dill. Combine with the cooked shrimp. Add the red onion and celery and check the seasonings. Serve on its own or on toasted buttered rolls. </span><br /><br /><strong><em>Chickpea Salad with Homemade Pita Chips</em></strong><br /><em><span style="font-size:85%;">Salad adapted from <a href="http://orangette.blogspot.com/">Orangette</a></span></em><br /><br /><span style="font-size:85%;">1 15-ounce can chickpeas, drained and rinsed</span><br /><span style="font-size:85%;">1 t. fresh lemon juice</span><br /><span style="font-size:85%;">1 ½ t. olive oil</span><br /><span style="font-size:85%;">¼ t. garlic, minced</span><br /><span style="font-size:85%;">Salt to taste</span><br /><span style="font-size:85%;">¼ cup loosely packed shredded Parmigiano Reggiano cheese</span><br /><br /><span style="font-size:85%;">Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving. </span><br /><br /><span style="font-size:85%;">2 "rounds" of pocket pita bread</span><br /><span style="font-size:85%;">Olive oil</span><br /><span style="font-size:85%;">Garlic salt</span><br /><span style="font-size:85%;">Kosher salt</span><br /><br /><span style="font-size:85%;">Preheat over to 400 degrees. Using a pair of kitchen scissors, cut each pita round into 6 triangles. Pull apart each triangle at the "seam" so you have twenty four thinly sliced triangles. Place pita triangels on a rimmed cooking sheet and toss with olive oil, garlic salt and kosher salt to taste. Bake for 10 minutes, or until chips begin to brown. Watch closely so they don't burn! </span><br /><br /><em><span style="font-size:85%;">What are your favorite easy summer meals?</span></em><br /><span style="font-size:85%;"></span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-12119510593699954912008-06-13T12:02:00.004-04:002008-09-15T14:09:31.261-04:00Farmer's Market Friday: Swiss Chard<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0teeyJIZqCrLek6dIfSUaO_LUF77QFXcJCphunTX4D_w0ycm67DZw3A_LDdFzkigmYh_8q6zFP-AazvAQ1Px_Sk8-B2c_hzS0hDHpbr4AKagkHYrgmrSV_9Ufg7kCCUZ730ZNoeDxCuJo/s1600-h/SwissChardBL.jpg"><img id="BLOGGER_PHOTO_ID_5241829206514584450" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0teeyJIZqCrLek6dIfSUaO_LUF77QFXcJCphunTX4D_w0ycm67DZw3A_LDdFzkigmYh_8q6zFP-AazvAQ1Px_Sk8-B2c_hzS0hDHpbr4AKagkHYrgmrSV_9Ufg7kCCUZ730ZNoeDxCuJo/s200/SwissChardBL.jpg" border="0" /></a><span style="font-size:85%;">Swiss Chard is the true overachiever of the produce section. A leafy green vegetable similar to spinach, chard offers a host of nutritional benefits. It has oodles of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Plus, it's pretty! It has big curly green leaves and a thick crunchy stalk, which can be bright yellow, orange, white or a gorgeous shade of magenta, depending on the variety. </span><br /><span style="font-size:85%;"><br /></span><span style="font-size:85%;"></span><span style="font-size:85%;">Swiss chard makes its farmer's market debut in early June and tends to stick around until August. Pick some up this weekend! </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">Since many people are unfamiliar with chard, I've posted a recipe that features the vegetable below. You can use any color or variety of chard. One of my summer favorites!</span><br /><br /><em>Penne with Swiss Chard</em><br /><span style="font-size:85%;"><em>Adapted from the </em></span><a href="http://www.waterpennyfarm.com/"><span style="font-size:85%;"><em>Waterpenny Farms</em></span></a><span style="font-size:85%;"><em> Recipe Book</em></span><br /><br /><span style="font-size:85%;">2 c. penne pasta</span><br /><span style="font-size:85%;">4 c. swiss chard, chopped</span><br /><span style="font-size:85%;">1 (15 oz.) can canellini beans, drained</span><br /><span style="font-size:85%;">4 T. olive oil</span><br /><span style="font-size:85%;">1/2 c. grated parmesan cheese</span><br /><span style="font-size:85%;">1 clove garlic, diced</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">Cook penne in large pot until al dente. Add chopped chard and continue cooking until chard is wilted, about 2 minutes. Drain pasta and chard. </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">In a large serving bowl, combine remaining ingredients. Add pasta mixture and toss well. Season with salt and pepper to taste.</span>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-84168743772864082312008-06-06T12:25:00.001-04:002008-09-15T14:09:52.000-04:00Farmer's Market Friday: Strawberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL17xZiG9V3Br26Xss6oiGdgKgvUM4YbLCUBlEkhXGIVcKigKhuZ4JS75Tj_IeKex04vHjEEKm4GmobgcWhAmNquyQp6fecrG-XBhyldvGOnQ2Gb-r16r7cBoQsuCc1BOXhyphenhyphenL0T8NYlFQ/s1600-h/strawberries_full.jpg"><img id="BLOGGER_PHOTO_ID_5241835283531760018" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL17xZiG9V3Br26Xss6oiGdgKgvUM4YbLCUBlEkhXGIVcKigKhuZ4JS75Tj_IeKex04vHjEEKm4GmobgcWhAmNquyQp6fecrG-XBhyldvGOnQ2Gb-r16r7cBoQsuCc1BOXhyphenhyphenL0T8NYlFQ/s200/strawberries_full.jpg" border="0" /></a> <span style="font-size:85%;">June is the season for strawberries. Farmer's Markets will be overflowing with baskets and baskets of the delicious red berries this weekend. </span><br /><br /><div><span style="font-size:85%;">The options abound - you can make strawberry shortcake, strawberry jam, or just pop them in your mouth whole. Strawberries are also a fruit that lend themselves well to being used in savory combinations, like this salad recipe that is a staple at my summer table.</span> </div><br /><div><em>Strawberry and Spinach Salad with Poppy Seed Dressing</em></div><div><em></em><br /><span style="font-size:85%;">12 oz. baby spinach</span></div><div><span style="font-size:85%;">1 1/4 c. chopped strawberries</span></div><div><span style="font-size:85%;">1/4 c. sliced toasted almonds</span></div><div><span style="font-size:85%;">1/3 c. feta cheese</span></div><br /><div><span style="font-size:85%;">Place sliced almonds in a ungreased skillet over medium heat. Stir often until golden brown, watching closely so the almonds don't burn. (You can definitely skip this step - the salad tastes just fine with "untoasted" almonds, but the toasting adds an extra layer of flavor!)</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">Combine all ingredients in a medium sized bowl and top with Poppy Seed Dressing, tossing well to coat.</span> </div><br /><div><em>Poppy Seed Dressing</em></div><br /><div><span style="font-size:85%;">3 T. sugar</span></div><div><span style="font-size:85%;">2 T. milk</span></div><div><span style="font-size:85%;">1 T. white wine vinegar</span></div><div><span style="font-size:85%;">3 T. lite mayonnaise</span></div><div><span style="font-size:85%;">1 T. poppy seeds</span></div><br /><div><span style="font-size:85%;">Combine ingredients in a small bowl, stir with wire whisk until combined. (Tip: I usually make my dressings in a large measuring cup with a pour spout, so I can pour the dressing directly onto the salad with as little mess as possible!)</span></div><br /><div><em><span style="font-size:85%;">What are your favorite recipes featuring strawberries?</span></em></div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0tag:blogger.com,1999:blog-4342661566109707051.post-51517006791115019472008-05-27T16:02:00.013-04:002008-09-29T18:08:37.210-04:00On the Road: Laissez les Bon Temps Roulez<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0CVJ92396jo7LyLi-cWt9Cik8y3Qsfb6ZW5pKbMR0eNn8L6M86WpHnv7S_eapZBZwn1tRoFz6uudiFPVg0hiN9cyW7I2PJNiFB0wjgKtEzAkvlM3ZX4ovJeUDkZnFXUZpzWNGDEZTHC8/s1600-h/JacksonSquare.jpg"><img id="BLOGGER_PHOTO_ID_5241837659873084626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0CVJ92396jo7LyLi-cWt9Cik8y3Qsfb6ZW5pKbMR0eNn8L6M86WpHnv7S_eapZBZwn1tRoFz6uudiFPVg0hiN9cyW7I2PJNiFB0wjgKtEzAkvlM3ZX4ovJeUDkZnFXUZpzWNGDEZTHC8/s200/JacksonSquare.jpg" border="0" /></a><span style="font-size:85%;">In 1947, Louis Armstrong recorded the famous theme music for the movie <em>New Orleans</em>, a song entitled 'Do You Know What it Means to Miss New Orleans', a beautiful anthem to the city which has been performed by various artists bewitched by New Orleans over the years. </span><br /><br /><div><div><em><span style="font-size:85%;">Do you know what it means, to miss New Orleans, and miss it each night and day...</span></em><br /><br /><em><span style="font-size:85%;">Do you know what it means, to miss New Orleans, when that's where you left your heart...</span></em></div><br /><div><span style="font-size:85%;">While a portion of my heart does belong to New Orleans, almost all of my appetite does.<br /></span></div><br /><div><span style="font-size:85%;">Since falling in love with a boy whose entire heart (except the sizable portion reserved for me, of course ;) ) belongs to New Orleans, I've had multiple opportunities to indulge in the various culinary delights that city has to offer. </span><br /></div><br /><div><span style="font-size:85%;">To kick off the summer, we traveled down south for our annual Louisiana food fix. Our days consisted of visiting with old friends, relaxing by the pool, sipping ice cold cocktails, and feasting on delicious meals. It was a perfect vacation. It's no wonder so many people leave their heart in New Orleans. </span></div><br /><div><a href="http://www.restaurantaugust.com/index.html">Restaurant August</a> </div><div><span style="font-size:85%;">301 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tchoupitoulas</span> St.</span></div><div><span style="font-size:85%;">New Orleans, LA 70130</span></div><div><span style="font-size:85%;">504-299-9777</span></div><div> </div><div></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">As in years past, our weekend in the Crescent City coincided with my birthday. To celebrate, we made a reservation at Chef John <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Besh's</span> restaurant in the Central Business District. The bar and reception area at Restaurant August is dark and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">clubby</span> - the kind of place where you expect to see a table of Southern Gentlemen holding court in the corner, sipping bourbon and puffing on cigars. The main dining room is brighter and airier, however, and an inviting place for a special meal.</span> </div><br /><div><span style="font-size:85%;">Upon being seated (45 minutes after our reservation...), our waiter brought over two complimentary glasses of champagne. I'm not sure if it was to make up for the extended wait or to honor our special occasion, but it was a nice gesture and went a long ways toward erasing any irritation from the delay in being seated. </span></div><br /><div><span style="font-size:85%;">Our meal started with an amuse <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bouche</span> of seafood bisque, served in a petite eggshell. The soup was rich and velvety and bursting with pieces of fresh crab and shrimp. I wish it had been offered as a starter because the two bites I had left me wanting more! We split an appetizer of goat cheese ravioli tossed in a light cream sauce with fresh spring peas and crispy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pancetta</span>. It was also incredibly delicious - we asked our friendly server for more homemade bread so we could sop up every last drop of the cream sauce. Licking the plate is generally frowned upon, I'm told... We each got a fish entree for our main course - the fish was perfectly seasoned and cooked and served over a portion of steamed fresh vegetables. For dessert, we ordered the strawberry trio - mini tasting portions of three desserts featuring strawberries. When they presented the plate, the pastry chef had written "Happy Birthday" across the top in chocolate, a festive touch. </span></div><br /><div><a href="http://www.martinwine.com/">Martin's Wine Cellar</a></div><div><span style="font-size:85%;">714 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Elmeer</span></span></div><div><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Metairie</span>, LA 70005</span></div><div><span style="font-size:85%;">504-896-7300</span></div><br /><div><span style="font-size:85%;">I can get lost for hours inside gourmet food and kitchen stores - wandering up and down the aisles perusing random kitchen gadgets that I never knew I absolutely had to have, checking out bottles of unique marinades and delicious brownie mixes, dreaming of stocking my tiny kitchen to the brim with new purchases. When we wandered into Martin's Wine Cellar, a local chain with 4 outposts around the Gulf Coast region, to pick up picnic supplies en route to </span><a href="http://www.oakalleyplantation.com/"><span style="font-size:85%;">Oak Alley Plantation</span></a><span style="font-size:85%;">, I knew our estimated time of arrival at the estate would have to be pushed back. We browsed through the offerings at Martin's and picked up some "only in Louisiana" items, such as <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Zapp's</span> potato chips and Cafe <span class="blsp-spelling-error" id="SPELLING_ERROR_8">DuMonde</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">beignet</span> mix, as well as a few books on New Orleans food and culture. We also stopped by the bistro/deli (only available at the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Metairie</span> location) to pick up some sandwiches for the afternoon. </span></div><br /><div><span style="font-size:85%;">When Andrew was finally able to pry me away from the store and we arrived at the mansion, we unpacked our picnic under the shade of a grove of ancient oak trees. The sandwiches were huge and featured fresh hearty ingredients - thick slabs of homemade bread, oven roasted turkey, ripe red tomatoes. After we washed them down with mint juleps from the bar at Oak Alley, this city girl was ready to trade in her high heels and Starbucks for lazy afternoons enjoying good food and strong drinks under the oak trees...</span> </div><br /><div>Camellia Grill</div><div><span style="font-size:85%;">626 South <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Carrolton</span></span><br /></div><div><span style="font-size:85%;">New Orleans, LA </span></div><div><span style="font-size:85%;">504-866-9573</span></div><br /><div><span style="font-size:85%;">Camellia Grill is an institution. The tiny restaurant, located in the Uptown area of the city, features counter seating, saucy waitstaff and delicious food. A favorite haunt of Andrew's during his days at Tulane, I had heard a lot about the restaurant and was excited to finally have the chance to try it, as it was closed during my last two visits to the city due to Hurricane Katrina. After a modest wait, our party of four was seated next to one another along the serpentine counter and promptly greeted by a white coated waiter. </span></div><br /><div><span style="font-size:85%;">We visited Camellia Grill our last day of vacation, on our way to the airport. Even though it was afternoon, I settled on a bacon and cheese <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">omelet</span> as I love to eat breakfast anytime of the day and had heard raves about their eggs over the years. They certainly didn't disappoint! The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">omelet</span> was light and fluffy and bursting at the seams with full strips of bacon and cheddar cheese. It was served with a hot crispy tangle of french fries. To further add to the gluttony, I ordered a chocolate milkshake. Hey, it's vacation. And it's New Orleans. </span></div></div>Hall's Kitchenhttp://www.blogger.com/profile/17353335222244136372noreply@blogger.com0