Taking the Plunge

We took advantage of all the snow we've been getting and went tubing this weekend at Wintergreen. If you've never gone, you're missing out. This is amped up (speedy!) sledding that's fun for all ages. If you're in the area, be sure to hit the Devils Backbone Brewing Company for an après-tube hand-crafted beer.

 

Homemaking

Making a house an apartment a home...

 

My gnome. 

  

A tree grows in Arlington.

My heroes, on their wedding day.

  

 I can see your halo, halo, halo.

Beer Me

We went to Belga Café this weekend for a birthday celebration. The mood is fun, light and hopping inside this cozy Capitol Hill restaurant. The dozen or so of us sat at the "Chef's Table," across from the open kitchen and watched as Executive Chef Bart Vandaele simultaneously expedited plates and playfully teased his staff (and us) throughout the night.

Photo Credit 

This is Belgian food with a bit of a twist. An herb salad with a savory garlic waffle and a mouthful of cucumber sorbet? Sign me up. Or maybe you fancy a small portion of rich, truffled mac and cheese, a perfect pick-me-up for a chilly winter night. All of the regulars appear on the menu as well: mussels are available in a handful of preparations, hanger steak is served appropriately with frites and a side of mayo, and coquilles st. jacques are executed in good form. Departing from the norm are dishes like pumpkin soup, a filet of venison, and herb-crusted lamb. There is something for everyone. 

Don't forget to hit up the extensive beer list; Belga boasts a Master Beer Sommelier. With good food, great service and hand-picked libations, this was happy birthday celebration indeed.

Thawing Out

This past week was especially snowy in DC, which calls for long days inside and an opportunity to hit the books...the cookbooks (or magazines in this case). On a snowy night last week, we delved into a plate of spaghetti with a slightly spicy tomato sauce and meatballs.

 

Assemble the ingredients for the meatballs: eggs, panko, ground beef, ground bacon, spices, roasted red peppers...

Form the mixture into meatballs with about a 1-inch diameter.

Close-up.

  

After chilling the meat for a bit, brown the meatballs on all sides.

Chop and brown onions.

Add wine, tomatoes, spices...

Add the meatballs to the sauce and simmer.

Serve over pasta. Enjoy!

Spaghetti and Meatballs All'Amatriciana (adapted from Bon Appétit) 

Ingredients

Meatballs

• 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
• 2 large garlic cloves, peeled
• 2 pounds ground beef (15% fat)
• 2/3 cup chopped drained roasted red peppers from jar
• 2/3 cup panko (Japanese breadcrumbs)
• 2 large eggs
• 1/2 cup coarsely grated onion
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh marjoram
• 2 teaspoons dried crushed red pepper
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce

• 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
• 2 large garlic cloves, peeled
• 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
• 1 tablespoon (or more) extra-virgin olive oil
• 3 cups finely chopped onions
• 1 1/2 teaspoons dried crushed red pepper
• 2 cups dry white wine
• 1 tablespoon minced fresh marjoram

Pasta

• 1 1/2 pounds spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh marjoram
• Freshly grated Parmesan cheese

Preparation

MEATBALLS

• Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
• Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.

Sauce

• Puree tomatoes with juice and garlic in batches in blender until smooth.
• Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
• Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
• Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper.
• Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

• Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

Happy Valentine's Day!

  

Bowls

Books

Hearts

Soap

Table

Flower

Cookies  

Petis Fours 

Jeweled Heart 

Flowers

The Little Things

Valentine's Day doesn't have to be about the big gestures and expensive gifts.

How about a thoughtful breakfast and the morning paper?

 

A cozy Sunday morning....sounds pretty romantic to me.

Seeing Red

 

AP Photos

While I would not exactly call myself a hockey fan, the buzz around our Washington Capitals is hard to ignore. My brother, who is definitely a fan(atic), has season tickets and took me a to a game just a couple of weeks ago. We saw the eighth win of their 14 consecutive victories. What a blast! Caps fans are a lively bunch, and the energy that fills the Verizon Center is nothing short of contagious.

The Montréal Canadiens unfortunately ended the Capitals' winning streak last night, but the Caps remain the best team in the NHL. It's hard not to pay attention to these guys and catch a little Caps fever. I hope that my brother will invite me to another game soon. Or heck, I'd even go to Hard Times to watch them play on tv. Go Caps!

There's no reason to look like a schlub while rooting on your favorite team. Throw on a couple of layers before you slide out the door to your local Capitals bar. Inspiration can be found below...

Items in this set:
Juicy Hoodie Number White, 120 EUR
Womens Straight Jeans - Dark Indigo Wash, $25
SUEDE REVA BALLERINA FLAT, $115
Ruthi Orlin Champagne Bottle Top 9ct Gold Plated Stud Earrings, $68
Antigua Washington Capitals Women's Motion Jacket - Dick's Sporting..., $69

Shades of Pink

With Valentine's Day approaching, giving heart-shaped jewels is predictable, yet avoidable. In lieu of purchasing holiday-themed adornments, try giving your valentine a pretty piece of bling in a soft pink hue. The look is a little more timeless and she can wear the accessory into the warmer months. Check out the board of baubles below for inspiration.

Ring, Earring, Key Pendant, Bib Necklace, Earrings, Hair Tie, Bracelet, Scarf, Bracelet

Cover Girl

The cover of Martha Stewart Living this month is a delightful photo of a perfect chocolate tart, adorned by piped meringue hearts in shades of pink and red. Martha's recipes and projects are frequently quite an undertaking, but this particular idea, specifically the piped hearts, seemed relatively easy and worth the effort. What's more, I had a chocolate caramel hazelnut tart recipe from the February issue of Bon Appétit that I have been wanting to try.

Meringue is pretty simple to make, especially if you have an electric mixer. Mix two room-temperature egg whites with a pinch of cream and tartar. Whip until soft peaks form. Slowly add half a cup of sugar and whip until stiff peaks form.

 

Add a drop or two of gel food coloring to the meringue and fold the coloring into the whipped egg whites until you reach your desired shade. 

  

Spoon the mixture into a piping bag fitted with a star tip. Pipe away!

Bake the meringues at 175 F for 2 hours. Then turn off the oven and let the meringues dry out in the oven for 6 hours, or overnight.

 

Ready your tart.

 

Decorate tenderly.

Close up.

Sweet Tart.

Milk Chocolate-Caramel Tart with Hazelnuts and Espresso (Adapted from Bon Appétit)

Crust:

• 1 1/4 cups unbleached all purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon (or more) ice water

Filling:

• 3/4 cup sugar
• 1/4 cup water
• 1/3 cup heavy whipping cream
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 2/3 cup hazelnuts, toasted, husked, coarsely chopped

Topping:

• 1/3 cup heavy whipping cream
• 1 1/2 teaspoons instant espresso powder
• 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
• 1 tablespoon unsalted butter

Crust

• Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4x4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
• Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.

Filling

• Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.

Topping

• Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Chill tart until topping is set, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
• Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.

Cheers to Love!

I love bubbles!

My favorite champagne cocktail is a bellini, which has origins in Venice, Italy and is traditionally a mixture of sparking wine and peach purée. Of course, you can make bellinis with any fruit you want. For the upcoming holiday, I think raspberries provide the dramatic pop of red that is usually associated with St. Valentine's Day.


Here's the simple bellini recipe I follow:

Purée fresh or frozen raspberries in a blender.

 Strain the blended berries to remove seeds.

 If your berries are a bit tart, mix in a tablespoon or two of confectioner's sugar.

Spoon two to three teaspoons of raspberry purée into the bottom of a champagne flute.

Top off with champagne or sparkling wine. Cheers!

I Saw the Sign

My quest to learn new skills in 2010 includes continuing my education in American Sign Language. ASL is something that has interested me for a long time, but lack of time and resources disabled me from being able to fully commit to learning the language. This past fall I enrolled in a class through my county's adult education program. I absolutely love signing and learning about the deaf culture and am now working with a private tutor. I am not sure what I will ultimately do with ASL, but I have certainly tossed around the idea of studying to become a certified interpreter. This is, of course, many signs down the road. The required test is rigorous and very difficult to pass. Right now, I am just enjoying the ride.

Here are three things I now especially appreciate since learning some basic signing:

Sign for I Love You

1. While out Christmas shopping, I was able to "listen" in on two deaf girls picking out clothes at Urban Outfitters. I was so excited that I could eavesdrop on some of their signing that I'm sure I looked like a lunatic staring at them.

2. My brother wrote an article for the magazine Mental Floss about the history of closed captioning. Julia Child's television show, The French Chef, was among the first shows to feature open television captioning. Academy Award winner Marlee Matlin left a comment below the article. Pretty cool!

3. One of my favorite shows, Glee, also featured ASL this season. One of McKinley High School's biggest glee club rivals is a deaf school that sings and signs "Imagine" by John Lennon. Beautiful.

Ginger Infused Sunsets

My family headed to the Caribbean just a couple of weeks ago. It's a wonderful time for us to snorkel and scuba, to read books and, of course, to relax on the beach. I packed a blender in my suitcase so we could spin some fruity boat drinks at sunset. I also whipped up some Ginger Calamari that I first read about in this book. This is a recipe created by Michael Symon, of Lola and Iron Chef: America fame.

Ginger Calamari (Adapted from The Soul of a Chef)
1 lb. cleaned, sliced calamari
2 cups ginger ale
1/4 cup ginger root
1 cup flour
Canola oil for frying
Salt and Pepper

Place the calamari in a medium bowl. Grate ginger root into bowl over calamari. Pour ginger ale into bowl. Soak the calamari in ginger ale mixture overnight.
When ready to fry, heat oil to 375 F. Mix flour with salt and pepper. Take the calamari out of the ginger ale mixture and dip in flour. Fry the calamari in small batches until golden brown. Place calamari on a paper towel before transferring to a serving bowl. Season again with salt and pepper. Serve immediately.

Snow Patrol

 

Traipsing through snowdrifts at Limetrack Farm...