Japan-o-rama

That's what I would have called our 3-month focus on Japanese programs/culture/science/music/theater at the Smithsonian. I guess that didn't go over well... But if you want to check out Japan WOW! Opening Concert and Reception this Saturday, let me know. (Featuring a mix of ambient and traditional Japanese music, followed by reception with sushi in the Rotunda) I have one, maybe two free tickets. Email me by Tuesday.

Japan WOW! Opening Concert and Reception
Saturday, March 31, 7pm
Natural History Museum
Baird Auditorium & Rotunda

swami van nasty knows

you're thinking to yourself:



self - i want to go to the paul michel show at dc9, but, if i go home and live dangerously (i.e., take a nap, make dinner, get comfy cozy in my footsie jammies, watch an episode of the gilmore girls) i will never make it out of my house again. what do i do with the time after work but before the show?!?



fear not, brave soul. i have a solution, and that solution is chocolate.







divine chocolate, a company specializing in organic, fair trade fine chocolate, is hosting a chocolate tasting tuesday, feb. 6th at at biagio fine chocolate (1904 18th street) which, according to my source, is the most divine chocolate store ever (much like this is the longest sentence ever written).

when: tuesday, february 6

time: 6-8pm

where: biagio fine chocolate

1904 18th street, nw

divine chocolate: http://www.divinechocolate.com/low.html

biagio fine chocolate: http://www.biagiochocolate.com/find.htm



p.s. much like you can be your own pet, you can also be your own valentine. so treat yourself!

What's in my oven tonight? Gorganzola Ravioli w/ Vodka Tomato sauce and Prosciutto Ribbons 01.22.07

word.
This is one recipe I'm not posting for your bitch asses. The pasta is from Trader Joes, the Vodka Tomato sauce is a well guarded secret.

we covet what we see everyday...

What's in my Oven Tonight? Roast Chicken for Two with Lemon and Rosemary: 01.15.07

I swear! This will be my last post tonight before I go grab a beer at Temperance...


Roast Chicken with Lemon and Rosemary/Roast Root Vegetables and Southern Comfort Pan Apple Gravy



Chicken
2 T minced fresh rosemary
2 T extra-virgin olive oil
1 T dijon mustard
1 T honey
5 garlic cloves, chopped
2 teaspoons grated lemon peel
1 3 1/2 pound whole roasting chicken
1 lemon, quartered

Southern Comfort Pan Apple Gravy
1 C organic low-salt chicken broth
2 T Southern Comfort
1 Granny Smith Apple, peeled, cored, chopped
1 small onion
1 carrot, peeled, chopped
2 T butter, unsalted
1 t all purpose flour
1 T cream

Root Veg
1/4 lb Brussel Sprouts, washed, ends removed and quartered
3 parsnips, peeled, chopped
1 med yukon gold potato, peeled, chopped
3 carrots, peeled chopped
1 t rosemary, minced
2 cloves garlic, chopped
2 T olive oil


Preheat oven to 450°F. Mix first 6 ingredients in bowl. Rinse chicken, remove neck and giblets (set aside); pat dry. Place chicken in roasting pan. Rub all but 1 tablespoon garlic-thyme oil over. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string.

Toss all vegetables in olive oil, rosemary and garlic, set aside.

Roast chicken 20 minutes. Reduce oven temperature to 375°F and loosely tent chicken in aluminum foil. Add vegetables to pan about 30 minutes into roasting the chicken. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Tent chicken with aluminum foil to keep warm.

In a medium sauce pan, melt butter and saute onion, carrot and apple until slightly browned. Add chicken neck, giblets and saute for an additional 5 minutes or until chicken pieces are browned. Add chicken broth and Southern Comfort and bring to a boil. Add roast chicken pan juices into gravy liquid and reduce to simmer for about an hour or until liquid has reduced to 1 cup. Strain liquid into measuring cup, removing apples, onions, etc. In same pan, melt butter and mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture and bring to a boil. Add cream and stir until desired thickness. season with salt and pepper.

Makes 2 servings.

What's in my oven tonight? 01.14.07

Berry and Pear Tart with Walnut Streusel Crust

Serves 10-12

Streusel

1 c flour

1/2 c wheat germ

3/4 c sugar

1 t nutmeg

1/4 t salt

3/4 c unsalted butter (or butter substitute for vegan recipe), room temp and cut into 1" pieces

1 c chopped walnuts

Filling

1/2 c sugar

1/4 c unsalted butter, room temp

2 t lemon zest

juice from one lemon, seeds removed

1 t vanilla extract (or seeds from 2 vanilla beans)

1/4 t salt

1/2 c dried blueberries

1/2 c dried cranberries

1/2 c dried cherries or figs

4 lbs Bosc or Anjou pears, peeled, cored and cut into 1 " cubes.

For Streusel:

Whisk first 4 ingredients in medium bowl. Add butter and rub in with fingertips until pea sized clumps form. Mix in walnuts. Cover and chill.

For Filling:

Add first six ingredients into medium skillet ( I like my 12" cast iron...no jokes, prof. griff!) Stir over medium heat until sugar dissolves and mixture comes to a slight boil. Add dried berries and simmer for about 5 minutes. Remove from heat and cool.

Preheat oven to 375. Butter 13x9x2 baking dish. Toss pears and berry mixture in a large bowl and add to baking dish. Sprinkle streusel mixture over. Bake until golden (about 1 hour); cool. Serve warm or at room temperature with ice or rice cream!