Three Whole Days...

(Isn't that a Ray Lamontagne song?)

Once upon a time, earlier this week, I was vegan.  Yes, that's right, a vegan.  After 1 email and an hour and 10 minute of research I decided to give up meat, cheese and all animal products.  Not only was I giving up animal products but also gluten.  Oh and wine.  Wine for a week.  $50 and a trip to Wholefoods later I was stocked up on all my favorite plant based foods and ready to go.  Three whole days of veganism and I fell off the animal-free wagon pretty fast Tuesday night at a spontaneous meal while consuming Goat Cheese Lamb Ragu and a very dry Bordeaux.  It was amazing, I savored each bite and I did not turn back.  Am I sad I could not persevere for more than 36 hours?  Yes.  Do I have regrets? No.

Maybe this week I will try three more days (Ah yes, that is the Ray Lamontagne song I was thinking of) but this is an example of the "inside a box rules" I enforce and break weekly. Why is it that a gal that hates rules so much creates so many?    Lesson learned is moderation but that is a lesson that takes many, many tries for this gal what is a little bit of chicken, a whole lot of chaos and all or nothing when it comes to life. 

Honey, I'm Home. . .

K Street Kitchen has been very lonely.  Last week's late nights followed by a weekend away left my kitchen hi and dry and I'm not talking the likes of Radiohead lyrics. 

Thanks to a day off and trip to Wholefoods we are back in service.  For tonight's entree (and lunch tomorrow)
I created Garlicky Broccoli Rabe with Toasted Almonds.  It was delicious! 

Ingredients
2 cups Brocolli Rabe (on sale for $2.99 at WF)
2 cloves of garlic
1 cup slivered toasted almonds

Saute BR with garlic in 2 tablespoons EVOO.  Add almonds.  Done and done. 

You've Got Mail

... And thankfully it was not another tax bill circa Encore. Seriously.

Each month my RI BFRI and I exchange mix CDs.
Finding the recycled envelope and the recycled note and often a CD recycled from the disk I forgot to burn is the highlight of my day.

This month's mix, delivered today was inspired by big hair and blogs and was my music ensemble while cooking beans (aduki style).

Thanks, JR!

Food for your Soul

Speaking of food and eating... I have been thinking a lot recently about what really feeds my soul.  Here is my short list menu for inspiration:

1. Coffee, cocktails or meals with certain friends leave me rejuvinated--- Check!
2. Magazines, blogs, books (cooking, design, business) create new knowledge--- Check!
3. Museums, Music and Making Food make me feel creative--- Check!

Good news Chaos fans... my goal is to do something each day that leaves me inspired and cooking is top on that list (please sing refrain--- more chicken, less chaos).

Today I came home to this email from a friend who has the ingredients to fall into all three of my menu items.  The meal sounds AMAZING and it was nice to hear that it was inspired by me. 

Sooo I didn't tell you about my menu yesterday... It was good.
Appetizer/snack of crispy baked chickpeas with ceyanne-chili seasoning.
Mesclun greens with cannelini beans, shredded carrots, green onion, feta cheese and a cumin-spiced balsamic vinigrette.
Sautee of Chicken, Asparagus, Snow peas and Green Onions with a Garlic-Ginger-Coconut Milk sauce (secret ingredient vanilla)...
It was Stacey inspired!

Q&A about a Friday lunch out

Did I eat a burger for lunch?
Yes I did.


Seriously? A burger? One with Meat?

Yes. I did. I will not lie.


Was it from the BRG?
Why yes. Yes, it was.


The one across the street from your office that you pretend is not there?
Yes. That one. The one that has the amazing Greek Burger I dream of but rarely speak of.


Did it have cheese?
Yes, damn it.  It did. It was amazing. Oiey Gooey. Couldn't get enough.


Did I eat the entire burger?
Yes. Yes, I cannot lie. I ate the ENTIRE burger. Bun and all. (Bun prepared with butter)


But I had them hold the sweet potato fries, right?
No.  I got them. I savored over half of them. There, I told you.


Was it good?
Yes. It was amazing. Worth every calorie. Worthy of the Bobby Flay Throwdown.


Am I feeling guilty?
Yes. Yes I am. Couldn't feel more guilty unless I was Catholic. Conversation with healthier, more fit, slightly guilty conscious would have and should have stopped me.


Unfortunately the smarter, more health conscious Stacey is on vacation... at a spa... eating seaweed and kale... and dreaming of a juicy, cheese filled, carb loaded burger. Sometimes you just have to give in.


*the guilt led me to look up nutritional value of this said meal and it is never a good sign when the restaurant does not include it on the website. Just saying... Just saying.

**image is not representative of exact burger I consumed (from Best Bites Blog).  My burger was without bacon and disappeared WAY TOO FAST for flash.  Visit the Washingtonian Best Bites for more details on BGR, The Burger Joint. 

Monkey See, Monkey Do.

Children are sponges.  They mimic the people around them.  It's natural.  What I am realizing is that this is not an action that changes much as an adult.  We easily take on the traits of others around us.  People adopt your phrases, your style and even sponge off your attitude. For me, I mimic other's recipes (who am I kidding, your shoes influence me, too!)

In this case of monkey-see, monkey-do there was Monkey Bread... a recipe that took me back to 1982 in the kitchen with my sister as we created this addictive treat.

Monkey Bread with Cream Cheese Glaze

Smitten Kitchen
Adapted from Cook’s Illustrated, who does not use a cream cheese glaze, but should

Dough

4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)

1 cup milk, warm (around 110 degrees)

1/3 cup water, warm (also around 110 degrees)

1/4 cup granulated sugar

1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

(Can also cheat with store bought biscuit dough as a said Tina Price did circa 1982.)
Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), mleted

Cream Cheese Glaze
3 ounces cream cheese, softened
3 tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
1/4 teaspoon vanilla extract

Get oven and pan ready: Adjust oven rack to medium-low position and heat oven to 200°F. When oven reaches 200, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

Make dough: In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

To proceed with a stand mixer, mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.) Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.

To proceed by hand, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.


Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.


Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. I found it helpful to immediately separate them from the rest of the “grid” or they quickly reformed a big doughy square in 64 parts.


Roll each piece of dough into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. (I found a fork to be helpful for this process.) Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams (something I didn’t do, but should have) where dough balls meet as you build layers.


Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.


Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes. (The reason for the “might” is that CI says that it should, but mine did not bubble, leading me to bake mine for an extra 5 to 10 minutes, during which it still did not bubble but go the dark crust you see in the photos. Next time, I’d take it out sooner.) Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.



Make glaze: Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla and this is where you can kick me because I completely forgot I was a food blogger for a minute there and know I added a touch more milk and sugar but did not write down how much. I have some nerve! Just taste and adjust — you’re looking for something that tastes equally tangy and sweet, and texturally thin enough to drape over the bread but thick enough that it will not just roll off completely.


Drizzle the glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.


The Monkey Bread we created in the 80's on Stultz Road was a little less gourmet--- bisquit dough and no cream cheese but it sure was delicious. 

Every decade I bring this back... once for a birthday party with highschool friend Beth Shopshire and then again for a class.  I used this recipe for a demonstration speech, circa 1996 in a public speaking class.  The night before I created a finished version using a stove at the apartment of my roommate's boyfriend (I lived in dorm and did not have a stove).  I went to pick it up before class and there was a big chunk eaten from it.  I do not remember how I improvised and adapted the speech but I do remember that I was successfully awarded an A.  Even then I knew how to make the truth sparkle. 

Now that it is 2010 and the monkey has seen... this monkey must again do.  Happy baking. 

The Proof was in the Sanity

Every so often a gal needs a night of relaxation, ranting and red. Red wine, that is.  This week was one of them.

Between 7:00 a.m. Monday and 7 p.m. Tuesday it felt like a week had gone by and I finally reached a point of sanity at Proof, circa 7:01 p.m.  Located in Penn Quarter, this well decorated, well educated and well stocked establishment helped me feel myself again.

Larger than 14th St's Cork but more intimate that Enology, I found Proof to be my goldilocks of wine bars and I promise the sanity component had nothing to do with it. 

Glasses of wine at Proof come in 2 oz tastes, 6 oz, or 8.5 oz for a regular glass. Since we are two ladies that know what we want, G and I ordered a bottle of dry, spicy Rhone and gabbed away. While waiting on a third friend, we snacked on Rosemary Honey nuts that made me nostalgic for my store that I closed a year ago this week and the Nutty Gal mixes we used to sell.  When K came in we ordered more wine and a Mediterranean flat bread that was AMAZING.  I know what you are thinking... everyone does flatbreads but this was a salad that happened to be on top of bread.  Garlic Chickpea puree, Smoked Eggplant, Pickled Radish and Kalamata Olives... it was quite tasty.  We also shared the Olive Oil Roasted Brussel Sprouts that were repeatable.  Food great, check.  Wine great, check.  Emotions much better, check. But overall, it was the atmosphere that will bring me back.  Beautiful decor that was beautifully laid out to create intimate nooks without seeming crowded, this wine bar understands big picture!

Deviant Behavior?

No, just kale chips. 

My boss was a little curious when she saw the green remains of my Kale Chips in a zip lock bag on my desk.  I had to explain this was my more health contentious response to crispy, savory mid-day cravings.  I had to laugh when I realized what it resembled, especially since Stacey 2010 has a new calm reaction to stress and deadlines... with my previous type A chaotic attitude and the sprinkly green remains, I must look a little suspicious.  

Super easy, yummy and nutricious... these are a favorite new snack:

Parmesan Kale Chips

You need:  

EVOO

Kale
Parmesan
Sea Salt

Preheat oven to about 375.  Tear kale in bite size pieces on a cookie sheet. Drizzle with about 2 tsp of olive oilSprinkle with Parmesan and a sprinkle of kosher salt. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

Normally I am partial to a red head...

or a dark haired man... BUT, I am in LOVE with this blondie. 

Killer Blondies



(from thekitchn blog)
Ingredients
1 1/2 sticks unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon salt

1 cup brown sugar

1/2 cup dark brown muscovado sugar (find at Whole Foods or other gourmet store)
2 large eggs
1 1/2 teaspoons vanilla extract

1/2 teaspoon instant coffee dissolved in 1/2 teaspoon brandy

1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/4 cup plus 2 tablespoons toffee chips

1/2 cup coarsely chopped toasted pecans



Topping
3/4 cup butter

1/2 cup packed brown sugar

1/2 cup mixed white and chocolate chips

1/2 cup pecans

1 teaspoon kosher salt or fleur de sel


Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.


Whisk together the flour, baking powder and salt in a medium bowl. Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs, vanilla and coffee/brandy mixture until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds.


Refrigerate mixture 12 hours or overnight. When ready to bake, bring batter to room temperature and preheat oven to 350°F. Transfer the mixture to the prepared pan.


Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it.


In a saucepan over medium heat, stir together 3/4 cup butter and 1/2 cup brown sugar, stirring constantly until bubbly. Once it starts bubbling cook and stir for 1 minute.

 Scatter the 1/2 cup of chocolate and white chips and pecans over warm blondies.

 Pour the butter and sugar mixture evenly over nuts and chocolate in pan. Make sure not to get too close to the edges of the pan or it will burn to the sides.


Ginger from the Ginger...

For the first time the other day I was referred to as a Ginger.  I don't know, I think I liked it.

Reflecting on my new nickname and the Chinese New Year I decided to cook with this zesty root... and alot of it.

Tonight at Chaos on K, I created what might be my best chicken dish ever (yes, chicken again).  There was little chaos but a lot of good tunes, a variety of flavors and later surprise company that made for one tasty evening.

Ginger's Chicken
1 lb Chicken Breast, cubed
5 inches ginger, grated
2 garlic cloves, minced
3 tablespoons olive oil
2 cups shitake mushrooms
2 cups edamame, shelled
3 scallions, chopped
Juice of one lime
5 tablespoons of honey
5 tablespoons soy sauce

Directions
Saute chicken with half the garlic and ginger until brown.  Add remaining garlic and ginger, soy sauce, honey, lime juice and vegatables.  Simmer for 15 minutes on low.  Serve with or without rice. 

For the Tunes
Merry Happy- Kate Nash
Spies- Coldplay (Live)
Everywhere- Vampire Weekend
Gray or Blue- Jay May
Weight of Lies- Avett Brothers
I Turn My Camera On- Spoon
Mango Tree- Angus and Julia Stone
The Funeral- Band of Horses
Me and Her- DMB
Sort of- Ingrid Michealson (Live)

For the Company
Add a good friend, old or new, that shows up and makes your night.  Just make sure he or she loves your food, appreciates your music and most importantly makes you laugh! 

Price's Polenta

Lastweek at an Old Town restaurant I made a decision that left me a little unsettled. 


It all centered around my entree choice and a said Gouda Polenta.  In the moment, at the table sitting there with a person ordering a salad I made the decision that I could not order such a heavy, non-colorful, rich dish as a main course.  I have regretted it since the moment beet salad escaped my lips. 


It is all I can think about--  the cream, the Gouda, the warm comfort of this dish. 


Now, do not get me wrong, the beet salad was AMAZING but Creamy Gouda Polenta is a savory food lovers Creme Brulee.  Today I settled this issue and made my savory dream come true .


I re-created the said Creamy Gouda Polenta at Chaos on K.  I am not sure if this will hold up to Rustico but it did the trick for me. 


Price's Polenta
(Altered from Emeril Laggasi's Creamy Polenta)

Ingredients
1 cup cold water


1 cup yellow cornmeal
2 cups chicken broth or water
1 cup greek yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/2 cup grated smoked creamy Gouda


Directions
In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, garlic, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in greek yogurt, smoked Gouda and simmer until cheese melts, stirring constantly.

Excuse me, but Is that an onion growing in your kitchen?

Yes, my friends, it is. 

This gal has a certified garden growing in her microscopic kitchen on K.  Organic at that.

This is what happens when you buy organic produce and do not cook enough.  I think it has artistic possibilities so I have displayed the spring bulb beside the winter berries I snatched from the tree outside.  What will happen if I let it grow?  Will it produce more onions? Without dirt?  I am my father's daughter, rumor has it he grew rocks once.

Time will only tell my friends.  But no worries... I am sure with lack of cooking I will keep you up-to-date. A gal has to have something food related to speak of!

Stay tuned for the agrarious adventures of a said Ms. Farmer Price...

WARNING- This is a tale of a SAD, SAD, SNOWY city

The stores were barren, even lastnight...

Food bloggers were twittering about no flour left in the district.

This is my neighborhood... not a soul in sight.
TV urges us to stay in...  The streets feel like the day after on a bad Sci-Fi movie.
Will we ever be able to leave again?  Will it be Spring? Will we be the same?
Please, please make it end.   

xoxo, sdp
stir-crazy and stir-frying (with not a lot of food but a lot of creativity) on K

General Chaos... or Chicken (Who is Tso Anyway?)

... I think I had a flash back to circa 1993 when I was writing this entry.  Was there a video game called General Chaos?  Seriously... it all circles back to the chaos. 


Tonight I decided to make my own version of General Tso's chicken.  Yes, that is right folks, Chicken.  Actually Chicken.  Little Chaos.  Read it.  Believe it.  Spread it.


Craving the wonderful goodness from PF Changs I opted for a healthier version prepared at Chaos on K.  (Plus, no PF Changs anywhere close by).

 General Tso's Chicken(adapted from Emeril Laggase's recipe)
Ingredients
1 large egg white
3 tablespoons cornstarch
3 tablespoons dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons honey
2 tablespoons EVOO
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews


Head of broccoli chopped


Instructions
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. (This tested my patience... I only did one hour and it tasted JUST FINE).


To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and honey and whisk to combine. Set aside until ready to finish the dish.


Saute chicken in oil until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels. Add the chile peppers and stir-fry. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, broccolli and bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.


Served sans rice with Mat Kearney in the background... I am eating comfort foods in the comforts of K dreaming of a time without snow. 

Boxes and Babushkas

I am not sure why this is but people always want to put me in a box (please see my thoughts on boxes) and get challenged when they can't. Seriously, aren't we all this complex?  I guess not.

I was creating a snack like dinner with a friend and with a confused look he said, "I don't know... I just thought you would cook something fancier."  The other day a colleague said, "Sometimes I am surprised at what comes out of your mouth... you look like such as fashionista but you are really intelligient."  Guess what folks, I am all those things! 

Last week I was described as a Russian Babushka doll: a set of hollow wooden figures, each of which splits in half to contain the next smallest figure, down to the smallest.  The outside doll being fashion girl, followed by intellegient girl, followed by confident girl, then funny girl and finally the sensitive/shy girl.  Since this was the funniest description I had heard since 1984, I was in tears.  It is true.  I think people probably get most confused by dolls one and two and then finally when they discover five they are stumped.

My reflection of all this self-reflection lead me right back to the kitchen to the Onion Theory.  Once upon a time in 1996, Betty Kennan taught us the Onion theory in an interpersonal communication course.  We are a collective of many layers that can only be peeled one at a time.  When you finally get to the last layer you know that you have the complete trust of the individual. 

So, in food terms, no matter how you peel me, slice me, saulte me I make your dish a some-what spicy, certainly more interesting and a little more delicious.

You can not put me in a box, friends, but maybe you can put me in a babushka.

Snow Survival for Snowpacalyse 2010

Will it happen?  Will it come?  Well the people in the grocery store seem to think so.  They are calling it EPIC, PARALYZING and CRIPPLING.  Seems like the focus is on the district...

 I stopped at Whole Foods at 7 a.m. to beat the crowd and stood in line for 30 minutes. 

 There is no milk,  little bread and NO BANANAS. While others are gathering batteries and the like, here's what I have put together for my time indoors: 

SSS Kit (Stacey Snow Survival Kit )

available online soon

Hank Moody and the first 2 seasons of Californiacation

The Ad Guys in Season 1 of Mad Men

Red Wine

Hummus

Veggies

Cheese

Olives 

Greek Yogurt
Coffee

Hazelnut Gelato

Amy's Organic BBQ Chicken Pizza

Two copies of Newsweek

One Women's Health

One Cooking Light

And one great mixed CD sent RI style... 

Rumor has it that there are two snow ball fights in the city on Saturday (see Twitter and Facebook) so I am getting my throwing skills in check.  

I am ready folks... are you? 

Chaos and Coconut

So I must admit that since I have started working with my new client, Hello Cupcake, my dreams have been sugar coated... covered in Coconut Frosting.  I am IN LOVE with the Triple Coconut Cupcake in a way that only lyrical dance could show.  It is coconut cake, coconut icing with toasted coconut on top.  Seriously, it is heavenly.

This month, until February 15th when you go online to :http://www.youhadmeathellocupcake.com/ you can get a free cupcake (even the coconut one) if you give a pick-up story.  I know, clever, right? 

Clever, coconuty and even a little chaotic... just like we like it! 

Expiration Dates...

This Sunday I cleaned out my refrigerator. It was filled with items that were expired. Cream that had soured, broccoli gone bad and pasta that was passed the point of no return. This task and reflection back on an article I recently read brought my thoughts away from food and back to life, its plan and the preferred time span of each phase. Should people, places and things come with expiration dates? Is there a time limit in the nutrients they give us? Do places often become sour? If we knew the limitations when we met someone, moved somewhere or began a job would it help us to make more healthy decisions?! Would we cease the time and become more aware of the mold when it started growing before it made us sick? I am just saying... food for thought since I am lacking in the food department...


xoxo,

Contemplation on K

Very Simple at Vermilion

This week a new friend took me to a very "Stacey" restaurant in charming Old Town Alexandria.  I have been working here since October but really have not explored much more than Starbucks, the Tapas place next door and Paper Source. 

Vermilion, located five blocks from my office on King Street is charming, artsy, rustic with a contemporary edge. The bar, where I started with a great glass of Pinot Nior was warm, upscale but not pretentious. The chef prides himself on using local, fresh and the finest ingredients--- I have to say the quality of my meal reflected that. I ordered Butternut Squash Soup that was adorned with pistachios followed by a Beet Salad with hazelnut encrusted goat cheese. My friend ordered duck and though I choose not to eat things like duck and rabbit, I must admit it look DELICIOUS. They certainly understand that presentation is almost as important as the selections they serve. Great wine and beer selection and service to match. They were very concerned that my untouched soup was going to get cold as I blah, blah, blahed waiting on my dining companions food. Even a bit chilled the soup was AMAZING. I consider this my first real Old Town dining experience and I was very pleased. I think this is only the beginning of my OTA culinary tour. Next stop, Rustico (owned by the same people that own my DC favorite bar, ChurchKey).

Will I go Againn???

... only time will tell.

Speaking of time, that is something I have not had a lot of recently.  My dad told me the other day that he enjoyed my last entry but I needed to post more.  The pressure always comes from the top down, huh?  I know you are sick of my song but it is playing again, (this time in a remixed version) "too much chaos, not enough chicken."  My kitchen has not seen action since New Year's prep.  But rest assure, I am still eating just mostly out so I will keep scooping the chicken but it will come in form of restaurant review. 

This week I carved out a little time to check out a new District dish, Againn.  Will I go back?  Probably...not for the food but definitely for the bar.  It is a contemporary Gastro Pub with great atmosphere.  The chef is apparently amazing but the menu is just not my thing... I did not see Hagas but you get the gist.  Lots of heavy meats and traditional British grub.  I did have a beet salad and very tasty chips.  My dining companion was impressed with the scotch and bourbon selection and chatted up the bartendar about the wide array of mixers that come from all over the world.  They also boast lighted lockers where patrons can store their scotch for a mere $500 a month.  Great beer and wine list and Happy Hours on Monday thru Thursday.  Rumor has it this restauranteer has a French brasserie in the works, Fleur, and that is much, much more this gals style! 

Hoping to provide you with more K St. cooking soon...

New Year. Old Traditions.

2009 was a year of change. 

I left a business, a relationship and a zip code.  I changed careers and attitudes.  I even saw some of my likes and dislikes change... from attire, to hobbies to people.  What did not change is how I spent New Year's Day.

For five years, while in 24141* I had developed a tradition of an intimate NYE at home followed by an amazing NYD brunch at my house.  It fit my dueling personalities of introvert vs. extrovert or dog vs. cat.  I need a lot of one-on-one and alone time but then crave social situations the next day.  I loved my New Year's Brunch and that was one thing from my old zip code I was a little sad to leave behind... but seriously, how could I entertain in my shoe box?  

Though I did not have my normal quiet NYE at home set for two, I did celebrate NYD in a familiar way. Yesterday I co-hosted a New Year's Brunch, 20037 style.  My friend supplied the place and I supplied the food.  Together we hosted my best brunch yet!  There I was melting my old traditions and old menus in a new place, with new friends creating new memories.  I have never felt more like myself in the last seven months.  Any chef would tell you that the best dishes are created from the past.  I entered a new decade as new twist on an old recipe... and I know it is only one day in but I thinking this could be quite delicious! 

Happy New Year!!!

Menu as follows (several recipes already on Chaos, linked below):

Caramelized Onion Shitake Mushroom Quiche

Sausage and Red Pepper Strata

Baked Brie with Raspberries

Manderin Orange Salad

Sticky Buns

Mimosas.  Lots and lots of mimosas :)

On the New Year's Day Mix:

Breakdown- Brett Dennen and Missy Higgins

See How I Run- Jessi Baylin
Moment of Surrender-  U2

Once was Love- Ingrid Michealson
Honey Bees Fallin- Sean Hayes

Great Salt Lake- Band of Horses

Blindsided- Bon Ivers
See Green, See Blue- Jay May

Adeline (Live)- Adrianne

Nude- Radiohead
Distance and Time- Alicia Keys
Closer- Travis
Red Umbrella- Forrest Sun

*24141:  While visiting family I refered to "24141" and my 10 year old niece said with a confused face, "Um... what's 24141?"  I say, "It's where I used to live."  She says with a confident, you don't know what you are talking about smirk, 'Why don't you just say 'Where I used to live?'" I say with the same Price smirk, "Because I think it sounds more clever to say 24141."  She thinks a bit and then responds, "Yeah, you do have a point, Aunt Stacey."

Finally... after nearly 8 months you get chicken!

I know... seriously.  Why did I name the blog Chaos&Chicken if I never cook chicken?  The same reason I cooked a $70 organic turkey two Thanksgivings ago and did not eat it.  Its simple, I really make no sense.

Tonight not only do I have one chicken recipe, I have two.  At Chaos on K we are feast or famine, all or nothing and just plain crazy in between, with little rhyme or reason. 

On a cold, rainy night after a very long weekend that included too much fun, too much work and too little holiday shopping, all this gal wants to do is relax, cook and listen to good tunes.  You know--- less chaos, more chicken.  To be true to this want, I purchased one rotisserie chicken* and turned it and the items in my fridge into two fabulous soups that I will take for lunch all week. So easy, fast, mostly healthy and I multi-tasked--- my fridge and kitchen are now clean!   

Ginger Chicken Soup
1/2 of rotisserie chicken, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 cup mushrooms
1/2 container of chicken stock
1 inch ginger, grated
5 stalks parsley
salt and pepper for taste

Saute carrots, celery, onion and garlic for both recipes.  Divide and add chicken stock, chicken, ginger and 1/2 of parsley.  Cook on low for 30 minutes.  Add remaining parsley, mushrooms and salt/pepper.  Cook for 10 more minutes.  Serve warm. 

White Bean Chicken Chili

1/2 of rotisserie chicken, chopped

1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 clove garlic
1 can fire roasted tomatoes
1 can cannelloni beans
1 sm can green chilis
salt and pepper for taste


Saute carrots, celery, onion and garlic for both recipes.  Divide and add cannelloni beans, tomatoes, green chilis, chicken, remaining stock and cream.  Cook on low for 10 minutes.   Serve warm.

*one of only two meats I will eat on bone, the other is lamb shank.  I will still never eat a wing, a chicken leg or even speak to you if you eat the large turkey legs served at festivals.  This is much, much progress in my neurotic, make-no-sense- type of world.  I know, I am very complicated and am not for figuring out.  Seriously, do not try, it is a lost cause!

Chaos&Christmas Mix, 2009

Finally, my friends, I have found my spirit!  Apparently it was covered in glitter, located right under my Warm Wishes Holiday Mix, circa 2006. 

While cleaning my apartment I found an old holiday mix CD.  As I listened and loved, I decided that it was time I quit my scroogey ways and start making my way down Christmas list.  Every year I try to make the holidays homemade, chaos style.   Friends and family get some sort of half purchased, half created gift most ALWAYS comprised of a mixed CD and cookies.  I am very predictable.   This is serious business as lots of thought goes into it into the right mix of ingredients and music.

It's too early to start on the cookies (Rach, I might use your nice oven when I dog sit) but I now have the makings of a Chaos&Christmas 2009 Mix.  The list needs some editing but here is what plays in the background as I make two fabulous soups in my apartment now filled with holiday spirit.  The melodies are comprised of familiar, new, upbeat and melancholy... just like 2009.

Chaos&Christmas 2009 Mix*

Jingle Bell Rock    The Ventures          

All I Want for Christmas    Matt Costa   

The Man With the Bag    Jane Monheit       

Let It Snow, Let It Snow, Let It Snow    Michael Bublé           

Rudolph The Red-Nosed Reindeer    Jack Johnson 

Pennies from Heaven    Louis Prima          

Merry Christmas Baby    Otis Redding          

No Christmas for Me    Zee Avi  

White Christmas    Sonya Kitchell            

Spotlight On Christmas    Rufus Wainwright 

Santa Baby    Eartha Kitt           

The Heartache Can Wait    Brandi Carlile        

2000 Miles (Live)    The Pretenders            

Baby, It’s Cold Outside    Dianne Reeves & Lou Rawls          

I’ve Got My Love To Keep Me Warm    Billie Holiday         

Winter Song    Sara Bareilles &Ingrid Michaelson

Christmas Song    Dave Matthews &Tim Reynolds   

River    Herbie Hancock Feat. Corinne Bailey Rae

Last Christmas    Coldplay

*Not all were available on iTunes, so iMix is missing several tracks*

Happy Holidays! 

Wheatberries are the new quinoa...

... and boots are the new pump. Seriously--- know it, believe it, love it.   It is the gospel, pass it on. 

You know how much I love Quinoa... well, I have found its cousin--- Wheatberry! Full of bran and protein, this grain makes a GREAT base for a salad and fits my scoopable meal concept perfect for packed lunch on the go.

Wheatberry Superfood Salad

2 cups cooked wheatberry (Cook for hour with 7 cups of water)

2 cups Cherry Tomatoes

2 cups Chopped Kale

1/4 cup Chopped Parsley

Dried Cranberries

Olive Oil and Balsamic Vinegar

Salt and Pepper to taste

Massage Kale and Parsley with spoon of EVOO.  Add other ingredients.  Mix with salt, pepper and more EVOO and vinegar.  Serve room temperature. 

Chaos Christmas List

Dear Santa,
As the holidays approach, I am thankful for all I have but I realize that my new life at Chaos on K is without a couple of essential items. To humor the season of giving, here is one gal's 2009 Holiday Wishlist:

1. A food processor. Last week I was all set to make my Edamame Brushetta for an Anthro Happy Hour. Edamame- Present. Garlic- Present. Fresh Parsley- Present. Olive Oil and Spices- Present. A food processor to blend it with- Absent. I angered as I realized it lives in the 24141 zip. Luckily I can adapt, with my quick culinary wit I moved on to my emulsion blender which worked but is no replacement to my Stainless Steel Cuisinart.

2. A griddle. Just this Saturday morning I had a grand idea to entertain with my famous Lemon Ricotta Pancakes (see recipe at Chaos Breakfast in Bed entry, circa 2008) . Couldn't. No griddle. You can make lots of things on a snowy Saturday morning without a griddle but darn it, you cannot make pancakes. I'm just saying.

3. Cable. I have fought it for long enough. I know, TV is bad. TV rots the brain. But tell me Santa, how is a gal that likes to cook to stay abreast of the latest and greatest if she does not have The Food Network. Not to mention my loss of Californiacation, Weeds, Entourage and a whole host of other mindless shows that can help me procrastinate.

It's that simple. Three things. That is all I, my kitchen and my little shoebox of an apartment need... well that, water pressure, consistent heat, a new pair of brown boots, unlimited iTunes gift card and extra money for a trip... but really, I will take what I get.

xoxo,
Cooking Gal @ Chaos that has been very good, circa 2009

Food Porn?!

Seriously. Seriously!!! Look at that picture.

I need to take a dish to event on Sunday and I am wondering if I should test my baking skills and temperamental oven for this one. Making the caramel can be precarious but I think I am up for the challenge. It is really all I can think about...If not this weekend then very, very soon.



Caramel Peanut Topped Brownie Cake
From Dorie Greenspan’s Baking: From My Home to Yours

For the cake:
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 large eggs
½ cup light brown sugar
¼ cup sugar
3 tablespoons light corn syrup½ teaspoon vanilla extract



For the topping:
2 cups sugar
½ cup water
1 ½ tablespoon light corn syrup
2/3 cup heavy cream
2 tablespoon unsalted butter, at room temperature
1 cup salted peanuts



Butter the bottom and sides of an 8 inch springform pan. Line bottom of pan with parchment paper, and butter the parchment. Put the pan on a baking sheet with edges.


To make the cake: Whisk the flour, baking soda and salt together. Melt chocolate and butter together using a double boiler.

In a large bowl whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Whisk in the melted butter and chocolate. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour the batter into the pan and jiggle the pan a bit to even out the batter.



Bake the cake at 350F for 40-45 minutes, or until a knife inserted into the centre comes out almost clean (what sticks should resemble sticky crumbs, not molten cake batter). Transfer the pan to a rack and cool he cake for 15 minutes, then run a knife between the cake and the pan and remove the sides of the pan. During baking the cake probably will have puffed to the top of the pan don’t be concerned if tit sinks a little or it if develops a crater in the center. Cool the cake to room temperature.


When the cake is completely cool, invert it, remove the base of the pan and peel off the paper. Wash and dry the springform pan, and return the cake to it right side up. Refasten the sides around the cake.

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts, and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or heat proof bowl.


Spoon the peanuts on top of the cake. Then spoon the caramel on top of those. You’ll have a layer about ¼ inch high. Allow the topping to set to room temperature-about 20 minutes before serving. Try to get all of the peanuts onto the cake, and reserve excess caramel for drizzling when serving.


To serve, run a blunt knife between the caramel and the pan and simply remove the sides of the springform. If this isn’t the case, hit the sides with some hot air from a hairdryer or wrap the sides in a towel moistened with hot water. Drizzle additional caramel over the cake and allow it to run over the sides.

A Dip Down Memory Lane...

As I scavenged my computer this week for a dip recipe for a friend's beer club party, I came across six years worth of Encore Party Recipes. Ah the days of parties with staff to serve, bar tend and clean up, that you could also write off as advertising. I would throw a couple a year but always one big one during the holiday season. (Dear Vintage Cellar, Can you turn $200 into 10 cases of wine. XOXO, Stacey) They sure were fun and I did reward my ShopGals for working so hard... sometimes it was reward enough to see me relaxed with the Whos Who of the town buzzing with holiday cheer at the end of the evening. I am also sure that I gave away an outfit, bag or maybe a bonus to employees in my sheer Christmas delight on those evenings.


This year there will be no ShopGal holiday party or Festive Cookie exchange but there will be many functions that we all need to show up with a dish for. Wipe you tears, turn on the tunes and get to work... Here is my dish on the best, easiest and most liked dips to please the masses, ShopGal recommended:

*(recipes altered from Food &Wine, Cooking Light, sdp and jenny wagstaff of ShopGal Catering)

Asiago Dip with Crostini or Crackers
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted or crackers

Preheat oven to 350 degrees.
Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread or crackers.

Blue Cheese-Walnut Dip
½ cup light cream cheese product
¼ cup crumbled blue cheese
12 ounce carton 1% low-fat cheese
2 tbsp brandy
2tbsp finely chopped walnuts

Place first 3 ingredients in food processor. Process for 1 minute. Stir in brandy and walnuts. Serve with crackers, apples, pears etc.

Lemon Artichoke Dip
1 small lemon, halved
1 bag frozen artichokes
8 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
2 thyme sprigs
Salt and freshly ground pepper
1 cup mayonnaise
4 tablespoons cream cheese, softened
3 tablespoons fine dry bread crumbs
2 teaspoons unsalted butter, melted
Crackers or bagel chips, for serving
Directions

Dethaw artichokes.

Preheat the oven to 425°. Drain the artichokes and pat dry. Cut each
artichoke into eighths. Quarter the remaining lemon half and remove
the seeds. In the bowl, toss the artichokes with the lemon pieces,
garlic, olive oil and thyme. Season with salt and pepper and spread on
a large nonstick rimmed baking sheet. Bake the artichokes for about 40
minutes, stirring occasionally, until golden and tender. Let cool
slightly and discard the thyme. Coarsely chop 8 of the roasted
artichoke pieces and reserve. Reduce the oven temperature to 375°.

Peel the garlic; place in a food processor. Add the remaining roasted
artichoke and lemon pieces; pulse until finely chopped. Add the
mayonnaise and cream cheese and process until smooth. Season with salt
and pepper. Add the reserved chopped artichokes and pulse just until
combined. Spread the dip in an even layer in a small shallow baking
dish.
In a small bowl, mix the bread crumbs and butter; sprinkle over the
dip. Bake for 20 minutes, or until heated through and the topping is
golden. Serve with crackers or bagel chips.

Garlic and Dill Feta Cheese Spread
8oz package of cream cheese softened
4oz package of feta cheese crumbled
¼ cup mayonnaise
1 garlic clove
1 tbsp fresh dill
½ tsp seasoned pepper
¼ tsp salt

Mix all ingredients in the food processor. Chill 8 hours. Serve with cucumber slices and crackers.

Spinach Artichoke Dip
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, very finely chopped
16 ounces marinated artichokes, drained and coarsely chopped
1/4 cup dry white wine
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounces cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving

In a large skillet, heat the olive oil until shimmering. Add the
chopped onion and garlic and cook over moderate heat, stirring, until
softened, about 5 minutes. Add the artichokes and cook, stirring
occasionally, until lightly browned in spots, about 5 minutes. Add the
white wine and cook until nearly evaporated. Add the spinach and cook,
stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and
lemon zest and season with Tabasco. Cook, stirring, until the dip is
creamy, about 2 minutes. Transfer to a bowl and serve warm or at room
temperature with the Pita Chips.