Adventures in granola making

I had never made granola, that is until I found myself with a huge surplus of rolled oats that I was not sure what to do with. What inspired me, you might ask? Well it was an article in Cooks Magazine about making your own granola. In the past this idea had never appealed to me. I always thought, why bother. But after going on a binge at Cosco (as the guest of my friend Marti) I found myself with an abundance of rolled oats, brown sugar, and maple syrup. I guess I thought these would be handy items for bartering in case of a national disaster. You know, the kind of disaster we were always preparing for, at least those of us that grew up during the Cuban missile crisis. Anyways, the recipe called for all three items so I thought, why not!
The exercise was a huge success. The version I have created is not too sweet, a little salty, and contains a yummy surprise. I think I could even go national with the variation of the recipe I have made. My husband who is an avid granola eater (every morning he tops his cereal with it) loves it and only wants my own special version. The best part is that now I know what I am giving everyone for Christmas next year.

More photos from chocolate making

More adventures in chocolate

I have long been a fan of the fine boutique chocolates made by Artisan Confections in Arlington Virginia.
With my sisters current fascination with chocolate, I found myself signed up for a chocolate making class with her there.
I must say, I rank an evening of eating fine chocolate and drinking red wine right up there with some of my most favorite culinary adventures.
The class consisted of a brief introduction on where chocolate comes from (which was really interesting), some demonstration, and then just enough hands on.
At the beginning of the class we were greeted with a glass of wine and some samples of their wares. At the end of class we took home a ton of chocolate that I could not imagine eating having already consumed more chocolate than I normally eat in a year.

Lickety Split at Restaurant Eve

After visiting La Cuisine and the chocolate bar, my sister and I went to Restaurant Eve for lunch where we enjoyed their Lickety Split menu, available in the bistro/bar.
For our first course my sister delighted in the antelope scrapple with poached egg and hash browns, while I enjoyed the sweet potato bisque. Then we both had the special salad of mixed greens, lentils with shaved young garlic, accompanied by a side of very rich salmon moose and crouton. As you will read and see in my next post, my salad was beyond special, at least in presentation.
www.restauranteve.com

Adventures in chocolate

My sister has been fascinated in chocolate lately. She has even talked about opening a chocolate shop in her neighborhood. (Not seriously however, just in whimsical fantasy.) As a result of her latest fascination, I joined her on an adventure to La Cuisine, a shop known for their "chocolate tasting bar". The chocolate bar was basically a section of wall with small drawers containing chocolate couverture from France, Belgium, and other parts of the world.
La Cuisine also had many other fabulous things to offer, my favorite being the 1lb container of diced orange peel from Switzerland that only cost $12.00.
www.lacuisineus.com

A salad that made me blush

I wanted to entitle this entry... "For a good time visit Restaurant Eve", but I think the photo will speak for its self.
Restaurant Eve is located in Alexandria Virginia and is a very popular spot with an excellent reputation. They have a really sweet deal in the bar/bistro where for $15.00 you can get any two
Items off of the Lickity split menu.
But diners beware, your foods presentation could make you to blush.

More photos from cooking class

A surprise lesson in Lebanese cooking

About three weeks ago I was treated to a cooking class at the Lebanese Taverna. The friend that treated me, Gladys, is in a class I am taking on web design. The entire experience was fabulous. The evening consisted of appetizers of hommos, baba ghannouge, tabouleh and sambousck. Delicious Lebanese white and red wines flowed all evening. At each place on the table was a cutting board, knife, and recipes for the evenings menu. Instruction, demonstration and participation were all part of the night, concluding with eating every thing we made.

The Menu was...
Lentil Soup
Rice and chicken
Shakshouky
Mamoul

I enjoyed the meal so much I recreated the entire menu for my parents three days later.
All the specialty foods like rose water are conveniently available and for sale at the market where the classes take place.

Dare I?

I am seriously contemplating designing an entry for the Peep Diorama Contest, sponsored by the Washington Post.
This annual contest has become a Washington DC tradition.
www.washingtonpost.com/postfun

Juice, the nectar of life

Juice made from golden beet, cucumber, apple, grapes, ginger, carrot, and lime.
A delicious blend of awesomeness!

It will become evident that I am a bit obsessed with juice these days.
My tool of choice is a vintage Atlas Juice Master, which I procured from my Aunt Sylvia, former NY model and showgirl.

More pie photos

Sisters rock the pie world!

The Pie Sisters, Georgetown
I was skeptical about a pie shop (not being a big fan of pie) but after trying one of the little hand held pies, called cuppies, I am a believer. Omg! I am dreaming about pie now.
I actually know the family from which the pie sisters came and have always thought highly of that family. When their mother told me about their vision of a pie shop in Georgetown that (in its own way) would rival the popularity of GTCupcake, I could not imagine.
I now am a huge fan! Even if you do not like pie, you have to give it a try. I cant even describe how perfect the key lime pie cuppie was. It was the perfect crust with the perfect filling.
Mmmmmm pie!