For those interested in RSVP this is the link: http://benzigerwine.eventbrite.com/

And the Wine Cooperative FB Page: http://www.facebook.com/TheWineCooperative

Wednesday, April 18, 2012

6:00 PM to 9:30 PM Washington DC

The Wine Cooperative is pleased to present special guest Mike Benziger as we celebrate his wines with a special pairing menu created by Chef Xavier Deshayes of the International Trade Center.  Please join us on April 18th to enjoy a fabulous Five Course Dinner along with some of Benziger Winery’s finest wine.  The evening will begin with a reception at 6 pm and dinner will be served at 7 pm.  The Wine Cooperative is located on the Concourse level of the Ronald Reagan Building and International Trade Center adjecent the Federal Triangle Metro entrance.

Benziger Family Wine Dinner Menu

April 18^th, 2012

Amuse Bouche

Sautéed Duck Foie Gras with Orange Organic Quinoa, Kumquat Sauce

Benziger Chardonnay

Second Course

Warm Snail Flamiche Tart with Wild Watercress, Basil Emulsion

Benziger Pinot Noir

Third Course

Pan Roasted Sturgeon Fillet with Coconut Mango Red Himalaya Rice Pilaf, Braised Baby Bok Choy, Cabernet Sauvignon Sauce

Benziger Cabernet Sauvignon

Fourth Course

Pan Seared Wagyu Beef Tenderloin with Celery Root Mash and Pencil Asparagus Fricassee, Black Mission Fig Sauce

Benziger Tribute

Dessert

A Trio of Chocolate Crème Brulée

Warm Almond and Plum Tart, Sea Salt Caramel Sauce

Candied Buddha Hand, Citrus Olive Oil Sorbet, Port Wine Sauce

Benziger Muscato

I’ll be co-hosting with Daphne from GoGastronomy  at Agora

Please come over to join us, drink & eat and let’s talk all good and non-sense about food, it’s always fun!

See ya there folks!

Cocinerita  

I promised some friends I would share my regular day dishes recipe since I became vegetarian.  I have to admit it hasn’t been easy and more when I was talked into old school Atkins Diet, so you can imagine how of a challenge it has been this whole lifestyle change; then I get lucky and I find recipes I make weekly depending on the season, my cravings or my budget: Chili.

This one is for you my dear friend Ileana (for those who love makeup & anything beautiful read her blog she is awesome!)

Recipe:

1 cup cooked kidney beans

1 cup cooked black beans

1/2 cup cooked quinoa

1 diced Sweet Pepper (I used orange)

4 stewed tomatoes (1/2 can reg. size)

1 carrot, 1 medium yellow onions (slice)

1 small bunch of cilantro (slice)

1 small bunch of scallions (slice)

2 stalks of celery

Cumin, paprika, salt & pepper

Directions:

1.  Oil your pan and on high heat until it’s almost smoking then sautee your onions, once they are almost caramelized add the sliced carrots, peppers, then the celery.

2.  Season the veggies and taste, cook for 2 more minutes and add the quinoa then the tomatoes, cook for 2 minutes then add the beans, depending on how chunky you like your chili adjust with vegetable stock or water, add cilantro and scallions cook for 1 more minute taste as much as you can and serve!

NOTE:

I served this chili with corn tacos, a side of sauteed peppers and corn, guacamole (store bought I haven’t had luck with avocados these past couple of weeks so this was safer) and pico de gallo.

This recipe is so easy to adjust depending on the veggies you have, beans and spices!

No excuses for making a delicious, budget-friendly vegetarian meal folks!

¡a comer!

Sauteed Corn & Sweet Pepper w/ Garlic

Pico de Gallo

Chili w/ Veggies

Guacamole from Grocery Store

Dolcezza (Georgetown)

It’s been a while since my last post, ditto, too much procrastinating and way too many excuses, bottom line I’m back.

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The Burger Joint, I tried in the past, not crazy about their fries, shakes are all right (i’m very picky so I recommend just keep it simple with ice cream, no syrups).  My burger has been usually dry but the past 2 times I visited it was phenomenal, I asked for medium and sweet potato fries, delicious! I highly recommend this place, if you still need some sugar rush try either their shakes or be an oldie like me and wash it down w/ a Crush!

Dolcezza, I’m a huge fan of honey-avocado-orange sorbet, not crazy about the hazelnut ice cream but the coconut was certainly a winner.  I miss churros from Manolos in Panama so much, but this place takes care of me when I’m craving them and I’m still not grown up enough to get them from Churreria Madrid, but that’s in my to-do list for my Birthday!

Pete’s New Haven (Clarendon)

Pete’s New Haven Pizza, I admit it when it comes to pizza me and the boy (omg he is such a pizza-snob), and we are big fans of two styles either Neapolitan Style (Pupatella & Two Amys) or greasy NY-Italian style (Italian Store) and Pete’s pizza was good, not great, not tasty neither delicious, it was just “fine” I tried the New England, Vegetarian, Pepperoni and Cheese.  The fact that I can buy pizza by the slice makes the whole difference.. I shall give it a 2nd try an keep you posted. (NOTE for myself: never even give a 2nd try to this place arancini’s I had a bite (I usually finish my meal), I couldn’t, some sort of marinara sauce that tasted bitter and boring, the arancini itself flavourless, funny texture, I would rather have another slice of pizza (taste better and cheaper!).

Buzz Bakery (Ballston)

Just when I thought I was done with pastries, and of course being a cook for Lyon Hall makes me try more often the delicious sweets by Chef Valencia at Northside Social, still I found an excuse to try Buzz (so cute, new, yes I should try it, etc).

Price was I thought it was reasonable, I ordered red velvet cupcake (good) boston cream (i’ll pass next time), turtle brownie (delish).  I also ordered a capuccino, I won’t the next time.

Buzz is lovely, chic, clean, new every single employee will smile and glady explain any item they offer on their menu, I really appreciated that balanced combination of “not pushing you and at the same time willing to answer any questions).  I hate to place it in a only-for-girls spot but it’s so pretty I’m not so sure any of my male friends would go to this bakery (unless of course they were on a date, or they were DCJosie and lovely Andrew!

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Hopefully I will stop thinking about blogging and actually doing it… Just at Churchill said once “Success is not final, failure is not fatal: it is the courage to continue that counts.”

¡a comer!

¡a comer!

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Por:  Mitch

Porto, Portugal

Tener amigos de visita en Porto significa entre otros, ir a comer una “francesinha” acompañada de una refrescante Super Bock (cerveza originaria del norte del país).  Confieso que mi primera “francesinha” fue hasta un año después de vivir en Porto, Portugal.    La catalogaba (y continuo a catalogarla) como una bomba calórica.   Hasta que decidí “Vivir la experiencia francesinha”.  Y bien, Qué es una “francesinha”?.  Yo la describo como un “emparedado de carnes/embutidos” con queso derretido acompañado de una salsa (a base de cerveza y tomate) y para darle un toque final, un huevo frito como buen plato portugués (Yo omito el huevo por gusto pero esta en la receta.  Puede ser acompañado con papas fritas.

Comparto aquí la receta.

Para 2 “Francesinhas”

4 Rebanadas de pan

2 Filetes de carne

4 Salsichas

4 Chorizos

10 Rebanadas de Queso

2 Rebanadas de jamón

2 huevos

1 lata de salsa de tomate 120g

Para la salsa:

1 Cerveza

½ Taza de Vino Porto, o Brandy, o Rum

1 Cubito de caldo de carne

3 Hojas de Laurel

1 Taza de leche

1 Cda. de Maicena

1 Cda. de Aceite de Oliva

Picante al gusto

Preparación

Comience por preparar la salsa.  Mezcle todos los ingredientes y llévelos a fuego lento hasta reducirse cerca de la mitad y estar ligeramente espeso, demora cerca de 30 minutos.

Sazonar la carne (con sal, pimienta y ajo) y sofreírla con aceite o mantequilla (dependiendo del gusto, yo prefiero mantequilla).

Dorar las rebanadas de pan con mantequilla.  Coloque una rebanada de pan sobre un molde que pueda ir al horno.  Rellene con un filete de carne, una rebanada de jamón, 2 chorizos partidos en dos y 2 salchichas cortadas también en dos.  Coloque la otra mitad del pan y cubra con las rebanadas de queso (recomiendo queso Flamenco o un queso amantequillado y que se derrita bien). Repetir para la segunda “francesinha”.  Meter el molde al horno por 10 minutos a 100°C.

Freir los huevos y al retirar las “francesinhas” del horno, colocar un huevo frito para cada una, encima de ellas.  Verter la salsa sobre toda la “francesinha”.  Acompañar con papas fritas.

Sugerencias: Cubrir la “francesinha” con bastante queso!  Bom Proveito!

Últimamente ha sido más difícil cocinar en casa desde que inicié mi trabajo nuevo.  No me quejo porque gracias a esta situación he podido probar diferentes restaurantes, sobretodo los que hacen entrega a domicilio u ofrecen el servicio de preparar para llevar y esta vez el camión de “Rebel Heroes” me salvaron el almuerzo.

Prometo compartir alguna fotografía del camión la próxima vez, pero ayer mi Chico estaba trabajando cerca así que me trajo a casa estos emparedados, fue gracias a Twitter cuando vi que el camión estaba en Courthouse fue ¡Bingo! ya sé lo que quiero de almuerzo, emparedados vietnamitas.

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Lately it has been very difficult to cook at home since I started my new job.  I am not complaining because thanks to this situation I have been able to try many places that offer carry outs, this time my Lunch was saved by the Rebel Heroes ladies!

I promise I will take a picture of the truck the next time, but yesterda the Boy was working nearby so he brought it home after I read on Twitter that the Rebel Heroes were going to be on Courthouse so I told him to get some sandwiches for lunch.

#6 Righteous Pork “The Rebel”

#5 Pressed Cubano “The Old Guard”

En gerenal $5.50 es muy barato por un emparedado decente, y comprendo que algunos se queden con otros lados como Subway por el tamaño y porque trae más vegetales, pero este “Bánh mì” resuelve y muchísimo.  Nosotros probamos el #5 (Pressed Cubano y el #6 (Righteous Pork) (pressed supongo es como estilo panini, aunque no fue así, tendré que averiguar).

Tienen buen tamaño y aún de haberlos comido 10 minutos luego de haberse preparado estaban calientitos, y el pan soporta perfectamente los jugos de la carne.  El mío fue el #6 y tenía jalapeños eso le dio un toque al emparedado, me gustó la mayonesa compuesta que pusieron, solo que hubiese querido más vegetales.  El Cubano estuvo bueno, pero no fue mi favorito, pienso que le hizo falta un poco de sabor en comparación ah #6.

Sí, compraría allí nuevamente, la próxima vez quiero probar el “Tofú Libre” y les contaré qué tal me fue.

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Overall $5.50  is very cheap for a decent sandwich, I understand Subway lovers they get a footlong, etc more veggies, but this sandwich (if you ask for it to be Cuban Pressed) get’s the job done.  We had the #5 (Pressed Cubano) and #6 (Righteous Roast Pork) (pressed).

They have a nice size, 10 minutes later when the Boy brought them home they were still warm and the bread just holds all the juicyness and meats perfectly.  Mine (#6) had jalapeños in it a nice kick it added to the sandwich, I like the mixed mayo it had and I wish it had more vegetables.  The Cubano was good but not my favorite I thought it was missing flavour in compare with the R. Pork.

Yes I would buy again, the next time I will try the Tofu Libre and will let you know how it was!

Menu here

Twitter here

“Like them” on Facebook here (I would rather Become a Fan, but now I guess “we like” =)

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¡a comer!

Every Friday would usually be “Carry Out Friday” and even more when it was payday Friday.  Mom likes to rest from cooking on weekend evenings so whenever she and my Dad would come back from work they would stop by the “Lady on the Corner” and buy Lomo Guisado w/ Frijolitos & Rice and a delish Mustard Potato Salad, (mom always hates it when the lady runs out of Lomo & Potato Salad, and sells instead Pollo Guisado and Elbow Pasta Salad (ensalada de coditos), me too!

The “Sao” always cheap, she sells them in little ziplocs, and trust me not as fancy as the one I ‘m showing on this picture haha!  Always hoping it will be properly cleaned, not in the sense of hygiene per se, but presentation wise, we already trust this lady’s food.

I have noticed while shopping for Pig’s Feet in DC area or NoVa grocery stores, the feet always look very clean, no hair, no weird smell or anything so that’s pretty amazing for such an not popular item.  I recommend, unless you have an amazing butcher’s knife, to buy them aready cut in pieces, not like the one I have on this package, since it was almost impossible to cut it.  I tried a different presentation, you let me know if it makes a difference to you at all.

A couple of weeks ago I shared this dish with many friends and the Panamanian Dinner I gave to Chowhound Friends, some loved them, some didn’t care for it, and some felt just too grossed, so that means for us Pig’s Trotter lovers that there will be more!

For those who want to make this at home, give it a try, it’s amazing to serve as an appetizer on a hot day!  With a cold beer or like my dad likes it a very cold Rum & Orange Juice!

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Ingredients (Serves 6 people, small portions)

Prep-Time 1 hour  – Overall time 3 hours (1 week in the fridge should be ok).

1.5-2 lbs Pig’s Feet

juice of 10-14 limes

1 10″ cucumber + 1 small cucumber (sliced, remove seeds and peel)

1 medium white onion

1 scotch bonnet pepper or a thai pepper

Salt & Pepper

White vinegar

Water

Directions

1.  Place a big Pot with water & salt with the feet already in, bring it to a boil and cook until tender, 30-60 mins.

2. Chop onions thin or like sticks, whatever you prefer, toss salt, sliced small cucumber, lime juice and adjust with water and vinegar to your taste, add the thinly sliced pepper, use half of it if you are not used to hot peppers. And please wear gloves and wash the chopping board and knives onces you are done with it. Read NOTE

3. Marinate them covered with plastic wrap inside the fridge until the Pig is ready.

4.  Once your pig is soft take it out of the pot, place it in a bowl and pour all the liquid you have the cucumbers & onions together.  Wait until it cools off, and marinate covered in fridge 2 hours- 3 days.

5.  When ready to serve, discard the cucumbers and add the other sliced ones so they can marinate a little before serving without being soggy and still with a crisp to it.  You could serve it room temperature or cold, I like it both ways!

This is how we eat it in my house! But if you want to make it “friendlier” looking check the picture under this one…

Slice the Sao and serve it with some juice, cucumbers & onions, so your guests never see the bone, though they are missing all the juiciness!

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Suggestion, serve this with Patacones (double fried Smashed Green Plantains) or anything that comes in mind that’s warm to make contrast with this great dish.

NOTE. I found out i’m a little allergic to hot peppers and several times I’ve hurt with myself using them, even jalapeños!)  If you get in contact with the pepper and your skin starts burning put very cold milk or sour cream and it will help, that’s what I did, took a benadryl so I could sleep, yes it was that bad.

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¡a comer!

Basics – Cada domingo preparo caldo de pollo.  Reservo una mitad en el congelador y la otra en el refrigerador.  Es increíble cómo este caldo le da un tono de sabor a las sopas, salsas y arroces.  Sé que debí haber cortado los vegetales más pequeños y así el contacto de los mismos con el agua aumentan el sabor, pero bueno, Thomas Keller, prometo hacerlo la próxima vez.

Siempre que hago caldo de pollo, hago sopa.  En una olla diferente sancocho yuca y a montones, para hacer diferentes platos en la semana, y el resto la congelo.  Yo soy adicta a la yuca, y así mismo como mi Papi no puede comerse solo un mango, o solo una naranja, yo tampoco solo puedo cocinar yuca para la sopa, así que sancocho un montón.

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Cooking Basics – Every Sunday I make Chicken Stock.  I save some in the freezer and some in the fridge.  It’s amazing how this stock adds more flavor into soups, sauces and rice dishes.  I should have chopped these vegetables smaller so the contact with the water is bigger and achieve more taste.  But oh well Thomas Keller I promise will do next time.

Every time I make chicken stock, I also make soup.  In a different pot I boil yuca, and I boil i separately because I cook yuca for several dishes, and even freeze it sometimes.  I am addicted to yuca, just as my dad he can’t just eat one mango, or just one orange, I can’t cook just yuca for the soup, I boil pounds of it.

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Mientras se hace la sopa, robo un trozo de yuca y le unto mantequilla con una rebanada de queso amarillo o queso blanco, con otros quesos también saben deli, pero estos dos quesos me llevan a mi infancia, mi mamá no era muy arriesgada comprando quesos y por lo general son más caros.

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Every time I make chicken stock I cook soup and boil yuca in a different pot, I boil pounds of yuca and I make several dishes during the week, and freeze the rest.  While I’m finishing the soup I grab a piece of yuca, spread butter and eat it with a slice of american cheese or queso fresco, of course with other cheese it tastes deli, but mom didn’t use to try new things (especially cheese), besides other cheeses are more expensive.

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Esto es parte de lo que compré en el supermercado para la semana.  Compré la leche y huevos en Whole Foods, el resto de las provisiones las obtuve del Glebe Market, no solo porque venden frutas, vegetales y carnes que no encuentro en Whole Foods, sino que también es mucho más económico.

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This is part of this week’s grocery shopping.  I bought milk and eggs at Whole Foods and the rest at Glebe Market, not just because there are some vegetables, fruits and meat I can’t find at Whole Foods, but it is also way cheaper.

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Esto es lo que usualmente tengo en la despensa leche evaporada y condensada, pasta de tomate, algunos frijoles, raspadura, pasas, nueces, etc.  Además de diferentes tipos de arroz y fideos.

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This is what I usually carry in my pantry evaporated & condensed milk, tomato paste, raspadura (panela or raw cane sugar), raisins, nuts, etc. Plus different types of rice and noodles.