Best Ever Brussels Sprout Recipe

Cold weather signals brussel sprout season in our house. We've cooked them every possible way, fried (the leaves), steamed, stir fried, and sautéed but our favorite is recipe is from Bobby Flay.

What: Bobby Flay's Brussel Sprouts with Pancetta

Recipe: see the link below

http://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pancetta-recipe.html

Why They Are The Best: The saltiness of the pancetta combined with the creaminess of the potatoes and sweetness of the camelized and brussel sprouts brings this dish to the next level.

How We Know Its the Best: it converts brussels sprout haters (like me) into raving fans. 

Pumpkin Spice Cake

Since we are sharing favorite Fall Recipes, here is another that you should enjoy.  This one is a recipe for a Pumpkin Spice Cake, and unfortunately, I can not claim it as my own.  Every now and then, just to save a little time I will go to a "cheat" recipe -- one that is quick, easy, and absolutely delicious.  This one is no exception, and has been shared with many of my friends.  It is from a cookbook called the Cake Mix Doctor, and I hope you enjoy this one as much as my friends and family have over the years.

What:  Pumpkin Spice Cake

Recipe:

• 1 package plain spice cake mix
• 1 package (3.4 oz) vanilla instant pudding mix
• 1 cup pure pumpkin puree (use the rest for my pumpkin pancake recipe already posted on our blog)
• 1/2 cup vegetable oil
• 1/2 cup water
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup toasted pecans, walnuts, or almonds, toasted (for sprinkling of cake once frosted) -- Optional

*Option: not in the original recipe, I add a 1/4 cup of sour cream for a little extra moisture.

Frosting: I make an a basic cream cheese frosting(1 8oz package softened cream cheese -- not low fat or fat free -- 8 tablespoons softened butter, 3 cups confectioners' sugar -- a little less so it's easier to pipe, and 1 teaspoon of vanilla), or a delicious orange cream cheese frosting for this cake (take the cream cheese icing recipe, and add 1 tablespoon of orange zest and 2 tablespoons of fresh orange juice).  I use a little extra liquid to that I can squeeze the icing onto the cake using an icing piping bag (or freezer bag with a small hole cut in the corner) in an up and down motion.  The orange flavor really works well with the pumpkin spice.

Preheat the oven to 350 bake, and lightly mist a Bundt pan with baker's spray (oil/flour) -- you can also use a 13 by 9 inch pan is you chose.  Place all ingredients in a large bowl or mixer, and mix at low speed for one minute.  Scrape down sides with a rubber spatula, and mix at medium speed for another 2 minutes.  Batter should look thick and well blended.

Pour the batter into the prepared pan, and bake on center rack in preheated oven until cake springs back with you lightly press your finger, and a toothpick comes out clean when inserted into the middle.  If you are using a 13 by 9 it's about 32 to 35 minutes, if a Bundt, about 50 minutes (I start checking at 45/48 minutes, and then keep a close watch, checking again every few minutes so cake doesn't over cook).

Remove cake from oven let cool for twenty minutes before you remove from Bundt pan.  If you used the 13 x 9, you can just frost it and serve right from the pan, as the book instructs.  I have never done it this way, however,  the presentation of the cake when cooked in a Bundt pan, with the icing drizzled on it, and put on a pretty platter looks so much more appeealing (sorry Cake Doctor author, Anne Byrn).

Why It's the Best: it's very moist and flavorful, but it's the orange cream cheese frosting that makes it unique and delicious.

How We Know: every time I serve this cake, a request for the recipe is sure to follow...especially during the holidays.

Best Ever Pumpkin Pancakes

When the leaves begin to change, and Autumn is in the air, we always pull out some of our favorite pumpkin themed recipes (some of you may have tried our pumpkin chocolate chip muffins!).  Our family has a hands down favorite for breakfast, and that is my Pumpkin Pancakes.  They are airy, light, festive, and full of the flavors of Fall…cinnamon, nutmeg, ginger, and pumpkin.  They take a little longer to prepare than the basic pancake recipe, but they are so worth the time.  Hope you will give them a try…

What:  Pumpkin Pancakes

Recipe:

• 1 ¼ cups flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking soda
• 1 ¼ teaspoons pumpkin pie spice
• ¾ teaspoon salt
• ¼ teaspoon ground ginger
• 1 1/3 cups whole milk (I tried with vanilla coconut milk recently, and it was delicious!)
• ¾ cup of pure pumpkin puree – not pumpkin pie filling (I like Libby’s)
• 4 large eggs (separated)
• ½ stick unsalted butter, melted
• 1 teaspoon pure vanilla extract

*mini semi-sweet chocolate chips are a delicious option (just sprinkle a few on the batter when you pour on to griddle)

Whisk the first 6 ingredients in large bowl to combine.  In another bowl whisk milk, pumpkin, egg yolk, and butter – then add to dry ingredients.  Beat egg whites until stiff, and then fold into pumpkin mixture in two separate additions, being careful not to over mix, as you do not want to take the air out of the whipped whites.  (Batter will be a little thicker than a basic pancake recipe.)  Drop on to a hot griddle lightly brushed with vegetable oil.  When golden on “down” side, and air bubbles appear, gently flip.

We like to eat breakfast as a family, so here’s a tip in how to keep the pancakes nice and moist, and warm while you are making a few batches:  Set oven to 150 – 170 degrees, and put a metal cookie cooling rack on top of a cookie sheet.  Then, as the pancakes come off of the griddle, lay them on the rack (slight overlapping but not stacking) and keep in the oven on the low heat until done with all of the batter.             

Why They Are The Best:  Try the recipe, and you will see!  They are so light and airy, they literally melt in your mouth – it’s kind of like eating a little desert soufflé for breakfast.  The flavors from the pumpkin and spices are a wonderful surprise to the classic breakfast staple of pancakes for breakfast.

How We Know:  What started out as a special holiday season recipe, quickly became a year round treat.  I have made these for most of our children’s friends, and usually have to double the recipe!

Best Ever Guacamole

Years ago we celebrated our 10th wedding anniversary at the Paraiso del la Bonita in Rivera Maya, Mexico. The resort is incredibly beautiful, the service and food - outstanding!  In particular, the Guacamole which we enjoyed served poolside everyday.   Given their over the top service we decided to ask them for the recipe, and to our surprise, they printed and gave it to us...what a great anniversary gift!  It's a recipe we continue to share over and over again with friends and family -- most saying, "this is the best guacamole I have ever tasted!"

What: Authentic Mexican Guacamole

Recipe:

• 4 Haas avocados (mashed, leaving some small chunks)
• 1/4 cup onion diced (scallions will work, too, if you don't have onion)
• 1-2 green chilis chopped or diced (serrano or jalapeno) 
• Lemon juice (half a lemon, or a little more if you like lots of lemon)
• Olive oil (1/2 to 1 tablespoon, depending on the size of the avocados)
• 1 and 1/2 tomatoes (seeded and diced) 
• Fresh chopped cilantro (to taste, we like a lot!) 

Dice and mix ingredients together, then add salt to taste.  Serve with corn chips and white mexican cheese (queso fresco or queso blanco).  If you really want to wow your friends, buys fresh tortilla shells, cut in strips, and fry in oil until crisp (season with salt and pepper), and serve along side your delicious guacamole.

Why it's The Best:  What's different and unique about this recipe is the olive oil.  The chef said (and he's right) it gives it a creaminess to the avacados -- also different is that the recipe using a lemon instead of limes.

How We Know:  From the numerous requests we've had for the recipe from our guests who have tasted it at our home.

Craving level: Weekly, especially in the summer.

Best Ever Neighborhood Restaurant

Every neighborhood should have one, but they are hard to find.  A place to go when you don't feel like cooking, but it feels like home.  It's a place where they know you, your likes and dislikes, and as a result, a menu isn't necessary because they'll do the ordering for you.  For us, that place used to be a former gas station converted into a French/Italian restaurant by a husband and wife team with a shared passion for food.  

What:  Jennifer and I just took the kids to Tempo Restaurant.  Our neighborhood restaurant for close to 10 years before a move.  It had been a dozen years since we had been back and thankfully everything was the same as we remembered, especially the food.

Where: 4231 Duke Street, Alexandria, VA 22304

Why It's the Best:  It's been 12 years and we've not been able to find another place like it.  The restaurant is small, the staff professional and friendly and the menu contains some of the "Best Ever" dishes.  The prices are fair and the kitchen is always dependable.  We have three favorites that no restaurant has been able to top. You can't go wrong ordering; the Oyster Rockfeller (not a oyster fan, get the Two Beans and Pasta, the Agnolotti (if it's not on the menu ask and they'll make it) and the Tiramasu.    

How We Know:  As Anthony Bourdain points out, 8 out of 10 restaurants fail.  Tempo has been around for 25 years and it's because it consistently delivers quality food and service for a fair price. What makes it special is that it's the kind of place that is always busy, but you rarely need a reservation. The kind of place that is so good you're afraid the word will get out and you want be able to get a seat when you decide to go out at the last minute rather than cook.  

Craving level: Every time we don't feel like cooking!  


Reviews:  Google,  Yelp

Best Ever Book on the Restaurant Business

When I was younger I used to think that it might be nice to have a restaurant some day.  I now longer have that dream. The reason, I read a book that gave me a cold hard slap in the face about the reality of the restaurant buiness. The book, a New York Times Best Seller in 2000, has been reissued with new updates.  

What:  Kitchen Confidential, Adventures in the Culinary Underbelly, by Anthony Bourdain.  The book that launched the chef to stardom.  Unlike other celebrity chiefs who gained fame because of their culinary skills, Anthony made his name because of his ability to tell stories.  As a result, his book is very entertaining and a quick read. It's a honest and somewhat crude (make that very crude, adults only) look at the restaurant business and himself, warts and all. 

Who: Anthony Bourdain, former Execute Chief of Les Halles, Host of No Reservations on the Travel Channel, Monday at 9 pm.

Where:  It's Bourdain's life story so it follows his travels around the world, but most of it takes place in New York City.

Why It's the Best: you'll learn things that any foodie needs to know such as; what day of the week is best to dine out (Tuesday) and why.  Why you never order fish on a Monday, and the real purpose of brunches.  I especially liked the section that disusses the difference between a chef's kitchen and your kitchen.  It lead to the purchase of a new knife and the reality that working in the restaurant business takes a special bred. 

How We Know:  If you like his TV show, you'll love his book. 

Reviews:  Amazon reviews

Best Ever Bloody Mary

Bloody Mary's were created in 1921 at Harry's New York Bar in Paris.   Over the years, bartenders have taken liberties with the original recipe.   We've grown accustomed to Bloodies being served with celery, a wedge of lemon, lime, or both, and in the DC area, they often come with Old Bay on the rim of the glass. But the original contained none of those accessories.

What:  Best Ever Bloody Mary, a proper one that comes with a spicy dill pickle, not celery.  

Where: Columbia Firehouse, in Old Town Alexandria.  Columbia's drink menu includes Historic Cocktails, favorites like Margaritas, Daiquiris, as well as, obscure drinks like The Avenue (circa 1938), and the Moscow Mule (Cock'n Bull Bar, California).  One thing is apparent from the menu...the roaring 20's were clearly the heyday of the highball.

Why It's the Best: It's the original recipe...and it's damn good.  Plenty of real horseradish, not hot sauce for the zip, and Tito's Vodka, not some overly marketed fad.  Also, try their onion rings.  The best we've had this side of Bermuda.

How We Know:  If you like the modern day version, you'll love the original.  Sometimes new isn't better, and less is more...this is one of those occasions.

Craving Level:  at least once a weekend.

Directions & Reviews:  Yelp, Open Table, Directions

Best Ever ShortBread Recipe Baked by a Kid

My parents are usually the ones writing on this blog post, but tonight, I made something that I would like to tell you about.  It is called Cinnamon Walnut (I left the nuts out) Scottish Shortbread, and it is from one of my favorite children's cookbooks called, Emeril's There's a Chef In My World!  Recipes That Take You Places!

Why It's The Best:  I love shortbread, and this recipe is really good because it has cinnamon, and allspice in it, which makes it taste extra good.  It tastes buttery and light, and was easy enough for me to make without any help.  You have to make sure not to overmix it, though, because it will become tough, and you want your shortbread to be light and flakey.

How I Know:  Because I'm a kid, and I've tasted lots of shortbread, and this is the best so far.  It was extra good because my mom had some left-over homemade cream cheese icing, which I decided to spread on each piece of shortbread.  Then, I put a couple of fresh rasberries on top, followed with another piece of shortbread (kind of like a cookie sandwich).  We ate it when it was still warm, and it was wonderful.

Craving Level:  Seriously... I'm a kid -- I could eat it everyday, but, sadly, my parents would never allow me to have it that often.  So, we'll say... twice a week.

One More Thing:  If you have a child in your life that likes to cook (and learn about cool places), you should definitely get them this cookbook.  Each recipe is from a different part of the world, and the page that the recipe is on tells you what country it is from, a little bit about the origins of the recipe (or just some neat facts), and then shows you a picture of the flag.  So, you can learn more about the foods the rest of the world eat, while becoming a really good cook!

Best Ever Crab Melt

It's the time of the year when we just can't find enough ways to eat blue crab.  This recipe is a new favorite, and comes from a cookbook that we really love.  Writing this post also led to an interesting discovery.

The Neiman Marcus Cookbook was a limited edition book, and to our surprise, has become a collectors item.  Originally published in 2003 to mark the 50th Anniversary of Neiman Marcus's first restaurant, the Zodiac Room in Dallas, it contains recipes drawn from all of the chain's 42 locations.  It's been a good investment, beyond the wonderful meals we've made, and we've now learned that it has actually appreciated in value.   

The list price for the cookbook is $45, but the least expensive new one on Amazon is $86, the most expensive is $212, with "used" books starting at $54.32.  It's an expensive cookbook (it is Neiman Marcus), but worth it ...and it may be one the few that will provide any monetary return on your investment -- should you ever want to part with it, but trust us, you won't.   

The cookbook contains a number of winners.  Jen used to work at Nieman's and the Tortilla Soup (pg. 19) was always a favorite for lunch in the "Neiman's Cafe".  The Chicken Salad recipe (pg. 90) is a classic, and the chocolate chip cookies are well known, and delicious.    We recently discovered a new favorite and wanted to share it with all of you.

What:   Crab and Shrimp Salad "Melt" on Sourdough Bread (click on the recipe to enlarge)

Why it's the Best:  The method of cooking the shrimp makes it so flavorful, and when combined with fresh lump crab, tangy mustard, cheese, and all of the remaining ingredients, the end product is truly delicious.  Then, putting the mixture on a fresh slice of sourdough bread, and baking puts this already great "salad" on a whole new level.

How We Know: The cookbook made Oprah's favorite things list for 2003, who can argue with that.

Craving Level: Monthly during crab season.

Reviews:  Cookbook reviews by buyers

Best Ever Dinner Value in NYC

The family went to the "Big Apple" last weekend to see, and taste, the sights and sounds.   Somehow NYC has become the candy capital of the US, we came back with bags filled with M&M's (compliments of the new M&M store in Times Square), gummy's of all varieties (thanks to Dylan's Candy Bar on 59th and Lexington).   And oh, we did hit the new Pop Tart store as well, and pimp'd out some Pop Tarts.

In between our sugar sessions, we did manage to see some attractions, and eat at a few good restaurants.  One in particular is worth writing about.

What:  Three of Cups Restaurant

Where:  Lower East Side, 83 1st Street @ Fifth Ave, New York, NY  10003.  We were in this part of town to see Stomp, which is playing nearby at the Orpheum theatre.  A great show, we highly recommend it, but go on a Friday and Sunday to get discounted tickets.  

Why It's the Best: Sometimes finding a good meal for the money can be just as exciting as a great dining experience.   In this case, we found great food and a great deal.   Dinner for four for just over $115 (not including tip), a good value in any town, but in Manhattan, this is a real winner.   

A few things made this such a find.  Let's start with the drinks, a martini was $9, a vodka tonic an amazing $6 and a good glass of chardonnay for $7.  Take advantage of the specials and the deals are even better.  Happy hour offers $4 wine, beer and rail drinks during 5-8pm, and 8-10 pm in the lounge.  The early bird special (5-6:30 pm) on Sun-Thursday nets you 20% off your meal.   Additionally, our server and the rest of the staff, was very friendly and attentive.

They have a wood-burning oven and offer a daily special calzone.  The menu also contained a couple of traditional Italian favorites (at least around our house) not commonly found in Italian restaurants, including Arancia (rice balls) and Penne alla Cuccuzzi (sauteed zucchini in olive oil). 

How We Know:  Martinis at our hotel (and most hotels/restaurants in NYC) ranged from $14-17.   Jen's family is Italian, and are very good cooks, making many authentic recipes not always found in local Italian restaurants -- the two I mentioned above.  We were both surprised to see them on the menu, and even more surprised at how delicious they tasted.   

Review and Directions: Google, Yelp, TripAdvisor

DC Restaurant Week August 16-22

Tomorrow is the start of the annual DC Restaurant Week, your opportunity to dine at some of the area's best restaurants on the cheap.  A three course, fixed menu lunch for $20.10, and $35.10 for a three course, fixed menu dinner at participating restaurants.   Visit the website below to see which restaurants will participate in this event so you can make your reservations.

What: DC Restaurant Week 

How to Make it the Best: Although $35.10 for a three course dinner sounds like a good deal, there is a better way to make it pay off.   The trick is the "fixed course" lunch or dinner.   What we learned over the years is that some of the restaurants participating aren't really offering you much of a discount.   They pick the courses you have to choose from, which limits your savings.   

To get the most out the promotion, pick restaurants that are premium priced, like steakhouses, and avoid lower priced restaurants like tapas.  Also, pick a night of the the week that's typically slow like a Monday or Tuesday.   Restaurants typically feature other promotions on those nights that you can also take advantage of, like half price bottles of wine.

Enjoy the week!

Best Ever Secret Sauce

Looking for that special something that can be added to your grilled food that will be sure to impress friends/neighbors at the next cook-out?   This receipe from Williams-Sonoma Complete Grilling Cookbook is just what the chef ordered to get them talking.  Originally intended as a finishing sauce for swordfish, we find it has worked equally well on chicken, shrimp, and other firm textured fish, such as tuna.

What:  Lime and Cilantro Sauce (click on the recipe to enlarge)

Why It's the Best:   For starters, it has cilantro, and, if you're one of our regular readers, you know we're big fans of cilantro.  The subtle kick of the jalapeno brings the sauce to life.  Another wonderful thing about the sauce is that it's so versatile.  We mentioned that it works well with chicken and shrimp, and even though we haven't tried it on skirt or hanger steak, we think it would be delicious on those cuts of meat, as well (think fajitas).  And, we're fairly certain that, like us, you'll enjoy the taste so much, that you will set some aside to use as a dipping sauce for your finished product.  Lastly, it's quick and easy to make, and only needs to be refrigerated for 2 hours. That said, the longer it can be chilled, the better, and you can keep it for days.

How We Know:  This receipe has been a family favorite, and has been passed around for years now.  It's just a no-brainer to add a "zip" to the same old grilled fish/chicken.

Craving Level:  Bi-monthly, when grilling season slows down with the cold, but definitely weekly during the summer months.

Best Ever Hamburger

Even though Ray's Hell Burger has been showing up on "Best of" lists for a number of years, it wasn't until President Obama's most recent trip that I decided it was worth a visit.  Sure, Biden and Obama have been regular patrons at the place, but if it was good enough to take a visiting head of state like the President of Russia, then I had to check it out.

What: 100% premium steak cuts, aged, hand trimmed, ground fresh daily, hand-formed, 10 oz Burgers...it's big and juicy.

Where: Ray's Hell Burger, Arlington, VA 

Why It's the Best: sure it has a Presidential endorsement, but it's also a great burger.  We've eaten at gourmet burger joints before, the thing I like about Ray's are the options for customizing your burger (see the menu).

I went with the B.I.G. POPPA, and it was tremendous.  The burger had a au poivre crust with blue cheese, cognac and sherry mushrooms and grilled onions.  The burgers are also perfectly formed, they say it's done by hand, but I'm skeptical.  

How We Know: the place constantly has a line out the door.  A line in which the President was willing to wait.   If you go, know that you will be on line for at least 10 minutes.   Go early, before noon, for the best chance to move quickly.  Oh, and bring cash, they don't take credit cards. 

Craving Level: Weekly

Reviews & Maps: Washingtonian, Trip Advisor, Yelp

Best Ever Blue Berry Pancakes

We just returned from a combination birthday/Mother’s day getaway weekend in Middleburg, VA. The 265 acre Goodstone Inn is a fantastic, and close escape from the DC area. A couple of things to note about the Inn, and then we will get to the food.

First, the grounds are beautiful, and you can stay at one of the six properties on the estate. As we drove to the Spring House, where we stayed, we were captivated by the site of the tall grass, ripling in a wave like motion as the wind sweep across it.  It was a memory we'll never forget. The stone, three story Spring House had four bedrooms/suites, each with a full bath, a fully equipped kitchen, and a cozy living room with a fire place.

The most important point was how impressed we were in how they do the little things right. We stayed at the Inn at Perry Cabin last fall, although smaller and simplier, we felt that the overall experience at this place was absolutely on par with that Inn, and 20 minutes closer!

The second and, perhaps, most the important fact was that the food was great. Normally, when you stay at a small Inn or B&B your expectations are minimal. Typically, you're there for the peace and quiet, and potentially the location. This place is a foodies paradise! The full service restaurant is under the very capable direction of Chef William Walden, formerly of L' Auberge Chez Francios in Great Falls.

You can enjoy, and we mean enjoy, three meals a day without even leaving the property, but should you choose to leave the town of Middleburg, Va is only five minutes away.  And as a bonus, a couple of our favorites items on the menu where reminiscent of selections on the Chez Francois's menu...hello, Souffles. But, our favorite dish while at the Inn was without a doubt, the Blueberry Pancakes.

What: Blueberry Pancakes

Where: Goodstone Inn, Middleburg, VA

Why it's the Best: Chef Walden uses Tahitan vanilla, flour, sugar, baking soda and other ingredients. But it's not just the ingredients that make these special....it's how he prepares them that makes them unique. He first lightly seers them in a cast iron skillet, creating a crispy sweet and slightly crunchy crust. He then finishes them in the oven, where the baking soda kicks in causing them to rise and given them a light and fluffy center.

The second thing he does that puts it over the top is cover them with his fresh homemade blueberry sauce (with a hint of cinnamon).  Also impressive and unique, was that he left his kitchen to visit and ask the guests how they enjoyed their meal. In fact, he left his business card so that we could email him our comments. Chef Walden keeps a profile on the guest that visit the restaurant...as a marketer, he had me at "send me an email."

How We Know: the Editor of QG Magazine stayed at the inn recently and they told us that he loved the pancakes so much they are going to be featured in the magazine. Look for them in the July or August edition.

Craving Level: Weekly, and most likely every Mother’s Day!

Reviews & Maps: Google, TripAdvisor , Open Table

Best Ever Bottled Salad Dressing

...if you like cilantro.   If you do, well then, you are in for a treat!

What: Trader Joe's Cilantro Reduced Fat Salad Dressing

Where:  Trader Joes Grocery Stores, and as far as we know, it's the only maker of a bottled cilantro salad dressing...which we learned the hard way by running out and then forgetting where we bought it.  

Why its the Best: for one, it's a nice change from the usual.  The second is the taste.  Great cilantro flavor with a touch of garlic...it does linger.    Consider it another way to enjoy cilantro with your meal.  It pairs well with a chicken, and we find that we're using for more than just with salad.

Lastly, and perhaps, most important to the non-cilantro loving crowd, it contains about half the calories of your typical salad dressing, like Italian, and about a third of the fat.  It's a big hit with dieters and dieting sites.

How We Know: by how excited Scott got when he saw the bottle on the table after months of searching.  If fact, he's putting up this post so we don't forget again.

Craving Level:  daily, bordering on every meal now that we have it again

Reviews:  Fat Secret, The Daily Plate, if you like to try to make your own click here

Best Ever Mexican Restaurant

What kind of Mexican restaurant warns you ahead of time that there are no burritos or tacos on the menu?  Probably the best Mexican restaurant in the country.   It's only the first of many surprises that await you.   Located in a strip mall in Ft. Lauderdale, FL, this small non-descript restaurant presents an incredibly surprising (pleasantly) dining experience. 

From the wine based margaritas to the knowledgable and enthusiastic staff, it's a consistently impressive evening.  Normally we review dishes, and not restaurants, but this is an exception, with so many incredible dishes we just can't pick one.

What: Eduardo de San Angel Restaurant

Why it's the Best:  From the moment you enter and see the walls endlessly covered with awards, you know that you are in for something special.   It's a paradigm shift, it takes a while for your mind to register what's going on, because it probably nothing like you'd expect, and/or have experienced previously.

If you read the reviews on Eduardo's, you'll hear a consistent theme that it's not the "typical" Mexican restaurant.  Some folks refer to it as international cuisine with a Mexican influence, or high-end Mexican cuisine.  Whatever you call it, it's awesome!   

Some of our favorites;

• Appetizers -  Grilled Sliced Eggplant Roulade Au Gratin, Gulf Shrimp Ceviche, Roasted Poblano Peppers Filled with Florida Blue Crab and the Black Bean soup.

• Entrees - Ancho Chile Flavored Crepe filled with Cuitlachoche (blue corn fungus), Serano Chiles and onions with melted Asadero cheese and a Squash blossom sauce,  Trio of Colorado Lamb Chops and Key Lime Oil Brushed Loin of Yellow Fin Tuna are all amazing.

Make sure to start with a margarita or house special sangria.

Equally impressive is the staff and the service.  They are as knowledgable about the food, the preparation and why all the ingredients work, as any you'll ever meet.  The staff are professionals.  It is clear that this is, and has been, their passion and occupation.  Similar to high performance cars requiring highly skilled mechanics, they are essential to the experience. 

How We Know:  Well, it could be all the awards (Zagat gave it two "extraordinay to perfection" ratings), or the raves of hundreds of diners, but the thing we think says it best, is a comment that a server mentioned to us during our last visit with friends.  

As we were raving about the food (again) we asked if chef/owner Eduardo Pria ever considered opening other restaurants in other cities (as in please come to DC) and the waiter said he had many offers to do so, but didn't, because he believes it is necessary and important that he be physically present in the kitchen. 

In a time when celebrity chefs are opening multiple locations within a city and/or cities, here's one chef who still believes he has to be in the kitchen.   So for now, you have to go to Eduardo's place because he's not coming to you.

Craving Level:  Weekly

Direction and reviews:  Tripadvisor, Zagats, Google

Best Ever Farmers Market

We were fortunate to escape the cold over the holidays by making our way to Florida (the long way via car).  Jen's folks have a house in the Delray Beach/Boynton Beach area (East Coast) and one of our first stops when we arrive is a produce market in Lake Worth.   During our last trip we were struck by how great the deals were so we saved the receipt.  Seriously, it's so good you may find yourself thinking that it may be worth moving down just to be close to this place.

What: Rorabeck Produce Market, the BEST EVER Farmers Market. 

Why it's the Best: two reasons, the first is location.  Ninety percent of all the fresh produce during the winter months comes from Florida, so you get the product without the transportation cost, and the second is the lower cost of living.  Rorabeck's is what a real "direct from the farm" market looks, and feels like.  Not the kind of farmers market we're used to in DC. 

How We Know: let's let the numbers do the talking.  Here's a sample of produce prices from area supermarkets taken from the Wednesday (1/14/10) inserts in the Washington Post.

Craving Level: Everytime we're in Florida.  If you're in Florida during the winter months, find a produce or farmers market.   You're inner bargain hunter will love it! 

Direction and reviews: Insiderpages.com, merchantcircle.com

Best Ever Place to Eat Wild Game

Ok, this one might not be the most popular topic on the blog but there is a reason that we're posting it.  One of the challenges with trying to create the "foodies of the future" is getting kids to experiment.  It's so easy for them to get stuck in a routine, we've got one that would eat pancakes every morning if we let him.  

So how do you get them to experiment?  Well, in our family it's trying exotic dishes.  One thing the pancake eater will try is wild game...go figure.  His list of exotic dishes ranges from antelope to salmon roe. If fact, he keeps a running list in his head.  The best place to take the future foodies for experimenting...a little French-Russia restaurant in Great Falls, VA.

What: The Serbian Crown restaurant.

Why it's the Best:  the menu is like noting you've ever seen, here's a sample: 

• Emu w/ Green Peppercorn Sauce  (I had this during our most recent visit - outstanding)
• Antelope w/ Wild Mushrooms & Port Wine Sauce (the Pancake eater enjoyed this dish)
• Boneless Rabbit 'Russian Style', Marinated in Sour Cream
• Venison St. Hubert w/ Marsala Sauce
• Marinated Wild Boar
• Molard Duck, Braised in Sauerkraut
• Roast Suckling Pig ( Winter Season )
• Scaloppini of Lion w/ Wild Mushrooms ( Winter Season ) (no idea what this is...)

Also on the menu during our most recent visit...Kangaroo.  That one might be pushing it a little too far.  The menu also includes various types of caviars.  For the adults, perhaps the best reason to visit is the Volka/Piano bar...the quality of the music definitely improves the more you drink. 

How We Know:  The restaurant is dated (unless you're a fan of red velvet), and the crowd can be on the sparse, and on the grey side, but for something "out of the ordinary" this is the place.  Besides after "kissing" a few volkas you may not care where you are or what you're eating.    

Craving Level:  Once a year, usually duing winter. 

Direction and reviews:  Tripadvisor

Best Ever Tips

Dad Gillum sent us an email with interesting tips regarding food.   We thought we'd pass it along.

• Keeping bananas fresh - take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. 
• Keeping cheese fresh - store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
• Selecting Peppers - peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. 
• Cooking ground beef - add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
• Cooking eggs - to really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in, then beat them up.
• For a cool brownie treat - melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
• Cooking with garlic - add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
• What to do with left over Halloween candy - snickers bars make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.Yummm!
• Reheating Pizza - heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
• Easy Deviled Eggs - put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done...easy clean up. 
• Expanding Frosting - when you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving. 
• Reheating refrigerated bread - to warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Thanks Dad!  If you know of other tips please add them in the comment section.   We'd love to hear from you!

SPECIAL DOUBLE THANKSGIVING EDITION

Thanksgiving is right around the corner, and if you're looking for a yummy bread to put on your table (or bring to someone's home), here are a couple of our family favorites.  The first is a pumpkin chocolate chip bread, and the second, a cranberry orange.  You can make a traditional loaf size, or make mini-loaves to bring to friends, teachers, etc.  Hope you enjoy these as much as we do, and happy Thanksgiving!

What:   Pumpkin Chocolate Chip Bread

Recipe: 

• 1 3/4 c. flour
• 1 1/2 tsp. pumpkin pie spice 
• 1 tsp. baking soda
• 1 tsp. baking powder
• 3/4 tsp. salt 
• 1 stick unsalted butter (room temperature)
• 1 1/4 c. sugar
• 3 large eggs
• 1 c. canned pumpkin
• 1 tsp. vanilla
• 1/3 c. whole milk
• 3/4 c. mini chocolate chips
• 3/4 chopped walnuts (optional) 

Preheat oven to 350 degrees.  Sift first 5 ingredients into medium bowl.  In another bowl beat butter until smooth, add sugar, then eggs (one at a time mixing well after each).  Add pumpkin and vanilla.  Gradually mix milk and dry ingredients into pumpkin mixture, alternating each one third at a time.  Stir in chocolate chips (and nuts if using), and put into greased and floured loaf pan.  Bake for 50 to 55 minutes. Let cool for 10 minutes, and remove bread from pan.  Tip:  If you have a favorite struesel topping (cinnamon, flour, butter, and pecan chips) make it, and sprinkle on the top of the loaf before it goes in the oven -- it makes it even better.  Enjoy!

What:  Cranberry Orange Bread

Recipe: 

• 2 c. flour
• 1 c. sugar
• 1/2 small box of vanilla pudding mix (I use Jello brand), dash of ground cinnamon
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 TBS. orange zest
• 1 1/2 c. coarsly chopped fresh cranberries
• 3/4 c. orange juice
• 1 egg well beaten
• 2 TBS. veg. oil
• 1/2 c. chopped nuts (pecans or walnuts -- nuts are optional)

Preheat oven to 350 degrees.  Mix dry ingredients together in a medium bowl.  In another small bowl combine orange juice, zest, oil, and egg, and mix well.  Add berries (and nuts if you're using them).  Do not over mix -- just until dry ingredients are thoroughly moistened.  Spread into greased and floured loaf pan, and bake about 55 minutes or until toothpick inserted in center comes out clean.  Let cool 15 minutes, and remove from pan.  Enjoy!

* Both of these breads can be made ahead of time, and frozen for up to three months -- just make sure you cool completely, and double wrap before you put them in the freezer.  These breads are big hits at Christmas time, too, and I make mini muffins with both to bring into my chidren's classes at school -- the kids love them!