Monday, October 20, 2014

Arugula and Potato Salad

I picked up a bunch of red potatoes at the farmer's market thinking I'd make a potato salad, but not your typical potato salad. I wanted to do something a little more creative with them. So I found this fantastic recipe for a Farmer's Salad in my Crazy Sexy Kitchen cookbook by Chad Sarno and Chris Carr, which I am going to call Arugula and Potato Salad because it is really two salads in one. Take warm potatoes and coat them in a aioli made with lemon zest and capers and top it with zesty arugula in a dijon vinaigrette and you have a masterpiece. It's a great summer entree or accompaniment to a great meal. Please note that I have altered the recipe from the original.

Arugula and Potato Salad
Serves 4 to 6

  • 3 Tbsp Basic Aioli plus another 3 Tbsp Vegenaise
  • 1 Tbsp lemon zest
  • 2 Tbsp capers, strained
  • 1 Tbsp minced chives or green onion
  • 1 1/2 Tbsp tarragon, coarsely chopped
  • Approx. 12 new red potatoes
  • 2 cups arugula
  • 2 Tbsp Dijon Vinaigrette
  • 1 red bell pepper, thinly sliced
  • Freshly ground black pepper, to taste
Boil water in stockpot. Add potatoes and cook approximately 20 minutes until they are tender when pierced with a fork, but still maintain their shape. Drain and let cool about 20 minutes. Cut the potatoes in halves or quarters.

Mix the Basic Aioli recipe in a bowl with more lemon zest, capers, chives, and tarragon. Toss the aioli mixture with the potatoes and set aside.

In another bowl, combine the watercress and Dijon Vinaigrette. Toss gently.

Place a portion of the potato salad in the center of the plate and top with a handful of the arugula. Top with bell pepper slices. Finish with freshly ground black pepper and serve.

Thursday, October 16, 2014

DC Dosa, DC

If you put DC in your name, you've already won my heart over as I'm all about DC pride.  Okay, seriously, as the veracious vegan, I need to be objective in my review so I'll overlook the fact that DC Dosa is using local pride to win me over. And in case you don't know -- dosas are lentil and rice crepes/pancakes with a vegetable filling served with chutney that hail from South India. Yum.

DC Dosa offers 3 different kinds of dosas, 3 fillings and 3 chutneys to choose from. My first experience was going to the Foggy Bottom Whole Foods where owner, Priya Ammu, set up shop in 2013.  You place your order on a computer, then go pick up your dosa where it is made fresh right before your eyes.  The wait is quite long, but well worth it.

For my first one, I chose the four-lentil dosa and she let me try both the special cauliflower and pea mixture and the eggplant and sweet potatoes. I loved both of them. Of the three sauces: cilantro, tomato, and peanut, my favorite was the cilantro with the peanut a close second. I love that they fill spongy, thick pancakes with these delicious Indian fillings and serve them with chutney. It is a great idea.

My second visit was to their new location in Union Market. The menu is the same here. You can choose from a four-lentil, petite yellow lentil, or whole mung lentil dosa and fill it with your choice of curried potatoes, eggplant and sweet potatoes, and cabbage and carrots. They just had one person working the entire operation so, again, service is quite slow. This time I tried the mung bean dosa with the eggplant and sweet potato filling. This was a true winner. And we had some sort of onion tamarind chutney that made us both smile. I think I could eat these every day! I will say that the take-out container they put the dosas in is very awkward to eat out of as it barely fits the entire meal inside. I hope they find a better solution in the future.

I was disappointed to find that even though all of the dosas, fillings, and chutneys are vegan, the drink they serve is not. I hope they make their lassi vegan in the future. I've also heard that they may be coming out with a vegan sambhar stew soon. I can't wait to try it!

You'd be hard pressed to find a heartier meal in the area for just $8. All of the dosas are made with fresh ingredients -- no processed products or preservatives are used and they are cooked before your eyes. Their spices are even roasted and ground in-house. And they use organic produce, when available. I predict they'll be expanding to more locations soon. In the meantime, take advantage of their two locations and meet a friend at one for a delicious, hearty lunch.

DC Dosa
Whole Foods
2201 I Street NW
Washington, DC 20037

DC Dosa on Urbanspoon

Tuesday, October 14, 2014

Cityzen, DC #2

After having dined at Cityzen in 2012, I found myself comparing other restaurants to it time and time again as it set a high standard for what I expected in a fine dining establishment. Eric Ziebold is the mastermind behind Cityzen located inside the beautiful Mandarin Oriental. This well-acclaimed chef began his career at Vidalia in DC, then moved on to Spago in LA. After that he worked at the world renowned French Laundry in California, then Per Se in NYC. If that isn't one of the most impressive resumes you've ever seen, throw a James Beard award in on top of it and then I think you'll find that hard to top.

So when Chris asked what I wanted to do for my birthday, my first thought was to go to Cityzen! After all, it has been two years and since then I've dined at Michelin-starred restaurants so I wanted to see if my first impression would remain. To be clear, Michelin does not come to DC, for whatever reason, because if they did, Cityzen would surely be rated. But, don't get me started on that.

We were seated promptly at 7:30 p.m. on this Tuesday night. Shortly thereafter, I realized the memory card was not in my camera so I had to take photos on my iPhone and I'm apologizing upfront for the crappy photos I have posted here. Let's move on. We had informed the host when making the reservation several weeks ago that we'd be dining vegan. Then, I called to follow-up a week later and they confirmed the note. Two years ago, when I dined here, they were ready for me. The server was ready to explain how the vegetarian menu would be modified to be made vegan. This time, however, that was not the case. I was handed a menu and once I realized the server wasn't aware that we were dining vegan, I stopped him and let him know. I was trying to avoid the explanation of the many meat dishes. Did this deter him? Oh, no, not at all. He acknowledged my mention that I'd be dining vegan, then suggested we take a look at the menu anyway as if I'd have options to choose from. So, he continued his spiel of how you can choose from four-course prix fixe, six-course chef's tasting, or six-course vegetarian tasting all the while highlighting the meat and cheese. I was so perplexed. Was he wondering if perhaps I might change my mind this instant upon hearing that the crispy skin filet of Florida red snapper was available? I, again, reiterated that we'd be dining vegan and he seemed to get the point.

I asked the sommelier to stop by and discuss the wine pairing as it related to the vegan menu. In the meantime, they put butter on the table. I inquired as to whether it was real butter, they confirmed, apologized, then removed it. I began wondering if this was the same Cityzen I had dined at a few years ago. At least when they returned with the bread basket, they informed me which bread was vegan so that was good.

The sommelier informed me that the vegetarian menu was nearly vegan and that few substitutions would have be to be made so the wine pairing would be the same. That sounded great to me.

The amuse bouche was some sort of croquette with a strong turmeric taste to it -- soft on the inside and crusty on the outside. What a great way to start the meal! The pairing was a Prosecco with pomegranate syrup and it was so delicious.

The first course was marinated avocado and toasted hazelnuts with a coriander mousse and peaches. The pairing was a Reisling from Germany. It was pretty good, but I liked the amuse bouche better thus far.

The second course was the Cityzen succotash. I absolutely loved the complexity of this dish. Spiced okra and tempura baby corn was placed atop a corn grit coulis. In the middle, red pepper sorbet with hyacinth blossoms became the centerpiece of the meal. For creativity, I give this dish a 10. Tempura baby corn with red pepper sorbet in a savory dish? It worked and it worked well! Definitely one of the highlights of the night.

The third course was a slow baked roma tomato with the skin removed atop quinoa with toasted sunflower seeds and English cucumber with a mint vinegar dressing. Very creative.

The fourth course was roasted chanterelle mushrooms with walla walla onions with anise hyssop and anise puree. It was very good and the Melini Chianti (1999) was one of my favorite wines of the night.

The fifth dish was the scalloped zucchini couscous with pimenton dulce sauce. I think this was my least favorite dish of the night as I found the zucchini to be quite plain.

The intermezzo was a poppyseed sorbet over a blueberry compote. Yum.

Finally, to end a wonderful evening, we were served a vegan cake with poached pear, chocolate sauce, and vanilla ice cream. It was spectacular.

The final offering was a petit fours made with ginger and lychee.

If I go over the night in my head and I think about the highlight, it was probably the fantastic wine selection. Every wine was very good and made an excellent pairing with the dishes. But, really the food was spectacular as well. I didn't love every single dish, but all of them were beautifully plated and thoughtfully put together. And I did love many of the dishes so Eric Ziebold continues to impress. The service was very good throughout the night, but the only thing that bothers me was my server's behavior when we first arrived. If you have a diner with specific dietary needs, you should be sensitive to that, especially at a fine restaurant. In the end, I thought the food was great, the wine was fantastic, and the service overall was so-so. The price was fair as well at $110 per person plus $85 for the pairing.

I wasn't as impressed as the first time I visited, but Cityzen still remains one of my favorite spots in DC. I look forward to dining with them again in the future.

Previous review
February 21, 2012

1330 Maryland Avenue SW
Washington, DC 20024
(202) 787-6006

CityZen on Urbanspoon

Monday, October 13, 2014

Dijon Vinaigrette

This dressing can go with any salad. The Dijon and sweet bite of the agave work wonderfully with delicate greens. This recipe comes from Crazy Sexy Kitchen by Chad Sarno and Chris Carr.

Dijon Vinaigrette
Makes 1 1/4 cups

  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 3 Tbsp agave
  • 3 garlic cloves, finely minced
  • 1/4 cup sherry or white wine vinegar
  • Freshly ground black pepper, to taste
Ina  bowl, whisk all ingredients together. As an alternative, you can also pour all ingredients into a glass jar with a sealable lid and shake well.

Friday, October 10, 2014

Chipotle, DC

I know what you are thinking. Why the heck is Angela taking the time to review Chipotle?  Because they finally added a vegan alternative to the meat in their burritos and this is exciting stuff! Why so exciting? Because Chipotle is nationwide and this means more vegan options for people across the nation. Oh, and did I mention it is my favorite tofu in the world?!  Hodo Soy out of northern California is known for its artisan, non-GMO tofu that has been praised by chefs for its incredible flavor and texture.

Yes, I know you could go to Chipotle and get a bean and rice burrito before, but now you get tofu too! The only complaint I have about the Sofritas, as they call them, is the proportion of ingredients. As you likely know, first you choose white or brown rice and they load a massive scoop of rice in your bowl or burrito.  So ask them to add just a little bit of rice, then add your choice of pinto or black beans and the sofritas tofu. Top it with lettuce, salsa, and guacamole. In the end, even though they season the tofu with chipotle chilis, roasted poblanos, and a blend of aromatic spices, the tofu is hard to taste when buried in all the rice and beans.

In the future, I hope they'll offer a better balanced bowl with just a little rice and equal amounts of beans and sofritas for deliciously flavored burrito. For now, I'll just have to deal with the massive amounts of everything they dump in my bowl and eat it over three days. Hey, for like $6, you won't get a better burrito in the middle of nowhere. This option is slowly being added to every menu across the country. To check the sofritas are being offered in your state, go here. Hail vegan burritos everywhere!

Wednesday, October 8, 2014

Fettucine with Garlicky Tomato Sauce

I had some Papardelle's Green Jalapeno fettucine and just received a bustling farmer's market delivery from the From the Farmer company filled with tomatoes, asparagus, and portobello mushrooms so I created this delicious dish. This pasta dish is loaded with tomatoes and garlic and topped with optional roasted portobello and asparagus.

Fettucine with Garlicky Tomato Sauce
Serves 4 to 6

  • 1/3 cup extra virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 1 1/4 pounds vine-ripened tomatoes, cored and chopped
  • 1/4 tsp crushed red pepper
  • Salt
  • 1/2 pound dried fettucine or tagliatelle
  • 2 portobello mushrooms, sliced
  • 1 bunch asparagus
  • Olive oil
  • 4 garlic cloves, sliced
In a large, deep skillet, heat the olive oil. Add the garlic and cook over medium heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper, and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season with salt and keep warm.

Meanwhile, in a large saucepan of boiling water, cook fettucine until al dente. Reserve 1/2 cup of cooking water, then drain well.

Heat oven to 400-degrees. Brush both sides of portobello mushrooms slices with olive oil. Sprinkle with sea salt and place in a glass baking dish. Top with sliced garlic. Cook 10 minutes on one side, flip, then cook 10 minutes on other side. If needed, flip again and cook another 5 minutes.

Break the bottoms off the asparagus where they break naturally. Brush with olive oil. Put them in a glass baking dish. Top with sliced garlic. Cook for 20 minutes, turning the asparagus stalks at least once around the 10 minute mark.

Add the pasta and half the cooking water to the tomato sauce and toss over medium heat until coated, about 2 minutes. Add more of the cooking water if the pasta seems dry.

Plate the pasta with tomato sauce and toss with optional mushrooms and asparagus, chopped.

Monday, October 6, 2014

Great Sage, Clarksville, MD #5

As we headed back from a trip to New Jersey, we figured we'd stop by Great Sage to see what they were serving this season. Great Sage is a vegan restaurant in Clarksville, Maryland that I have found to be hit or miss with their seasonally inspired menus.

After looking through my Great Sage reviews, I realized that I hadn't been here in like two years!  So we stopped by on a Sunday evening and despite how crowded they were, we were seated immediately. We both felt like we needed a cleansing so we started with fresh beverages. I ordered the Super Green Live Juice, which was a delicious mix of kale, apple, carrot, lemon, ginger, and cucumber.

Chris ordered the Green Machine smoothie with peaches, mango juice, and banana sans the spirulina (so it wasn't green). He loved it.

We asked for the bread basket and dipping oil that is complementary, but only available if you ask. Their breads are so fresh and spongy -- just the way I like my bread.

Then, we ordered Sage's Famous Artichoke Spinach Dip. With a name like that, it better be good. Well, I had to give them this one. This dip was really good.  I don't know what they made it of, but it was a creamy dip with spinach and artichoke hearts with melted Daiya cheese on top served with toasted crostini. This is a must order dish.

For my entree, I ordered the Hearts of Palm "Crab Cake." Again, a winner. They took roasted hearts of palm and somehow processed them together to make a patty, then baked them to form a nice crust around the outside. This crablike patty was served over a succotash of peas and corn with a kale salad on top. Who would think to put the kale salad on top as a sort of garnish? It was brilliant and very good. There was even a smear of potato salad with it that complemented the dish nicely.

Chris ordered the Barbeque Smoked Tofu. This had apple-wood smoked and barbequed tofu over tempeh bacon grits with tomatoes and scallions and steamed green beans with a roasted corn gravy. It was okay, but not nearly as good as my dish.

The service was pretty good throughout our meal with our server stopping by periodically. For $16 - $18 entrees, I still think they are pretty pricey, but our meals were also pretty good and pretty large. And the appetizer was amazing. So, this time I'll give it to them. This was a much better experience than the last one. I'm looking forward to coming back soon.

Previous reviews
November 28, 2012
September 25, 2012
July 12, 2012
June 7, 2011

Great Sage
5809 Clarksville Square Drive
Clarksville, MD 21029
(443) 535-9400

Great Sage on Urbanspoon