Tag: food

food

Food Review: Shake Shack’s ‘Shroom Burger

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Happy Tuesday, friends! I’m writing a BUNCH of posts this week, mainly because my weekend was a whirlwind and I want to make sure that I capture all of it. Yesterday (Monday) I was struggling with figuring out what I wanted to eat for lunch. I work just a few blocks away from Shake Shack in Washington, DC (located at the corner of 9th and F Streets, NW), and since I hadn’t eaten there before, I decided to give it a try.

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I RARELY eat beef, so I scanned the menu to see if there was something I could eat besides french fries. I was delighted to see that they offered a mushroom burger. Named the ‘Shroom Burger, the sandwich is described in the following way:

“Crisp-fried portobello mushroom filled with melted muenster and cheddar cheeses, topped with lettuce, tomato, ShackSauce™”

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I’ll admit: I’m curious if the sandwiches justify these kinds of crowds (from Shake Shack’s website)

I love mushrooms, but I also know that it takes a good recipe to make a portobello flavorful. Of all the mushrooms that I’ve tried, portobello is the “meatiest” but also the most resistant to absorbing flavor. In my experience, I’ve found that portobellos need extra marinade/saute time to really take on the flavors of the seasonings and vegetables being cooked with it. That being said, I was curious to see how Shake Shack’s ‘Shroom Burger rose to the challenge.

Shake Shack knocked it out of the park!

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The portobellos were sliced thin, so that they weren’t too chewy or too “wet”. For those that have cooked mushrooms, you know that heating them releases a lot of water, so unless a mushroom is dehydrated/dried, you’ll have mushroom water as soon as the heat starts to brown them. Between the thin portobello slices were the cheeses: hot, melty and flavorful. Holding it all together was a perfectly seasoned crispy batter.

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Closer photo of the ‘Shroom Burger

I loved it! I plan on returning to have this delicious ‘Shroom Burger again! Next time, I plan on trying one of their concrete shakes (if you haven’t tried concrete, you’re overdue!) If you want to find a Shake Shack near you, click here to visit their main website. If you can recommend anything else off of the Shake Shack menu, I’d love to hear about it: feel free to comment below!

food · international

An Ethiopian Feast!

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On Sunday, I was inspired to cook an Ethiopian-inspired meal. I’ve been slowly gathering my supplies: teff flour, cardamom and coriander, turmeric and lots of vegan butter and olive oil, etc.,. And this weekend felt like a good one for jumping into some authentic Ethiopian cooking.

I absolutely love Ethiopian food, and have been a big fan of the cuisine for quite a few years. The truth is, I could eat Ethiopian food every week. And that would be a fabulous option, except I actually enjoy cooking. Instead of spending money on lots of takeout, I chose to try my hand at authentic Ethiopian dishes: misr wat (red lentils), tikel gomen (only cabbage) and potatoes and carrots alicha, and injera.

Here’s the finished product:

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Don’t be deceived: it may not look appealing, but it was so delicious. Now, I’ve definitely tried preparing these dishes before (all except for the injera: this was my first time trying my hand at that). Many times I’ve attempted to prepare Ethiopian food but the seasoning was just OFF. What I eventually learned was that my berbere seasoning (a spice blend I purchased from Amazon) was way, way too hot. And I’m not heat-shy at all: I love spicy foods, and I couldn’t handle the overwhelming heat of Frontier Seasoning’s berbere. In all of my time eating Ethiopian food, I’d never had anything as spicy as the berbere mix that I was using. I had to find another way.

It was time to make my berbere from scratch. And, to paraphrase Robert Frost, that made all of the difference.

Everything was DELICIOUS. The berbere was perfectly balanced and not too spicy. And no, I didn’t write down what I did AT ALL. But, I’ll share the websites I used to make everything. I did a mashup of a couple of recipes, so nothing on my plate is 100% from any particular website.

Since I didn’t adhere to any singular recipe, I’ll put out all of my other disclaimers and advice, too:

  • I didn’t let the injera dough ferment for four days, as recommended. I had an alternate recipe that recommended that fermentation could occur in as little as one day, which was the case for me. The sour flavor wasn’t as strong as it would have been, had I let it sit longer. But I was still pleased with the outcome.
  • Fenugreek is a critical spice for the misr wat, and I didn’t have it. I found out later that it’s pretty hard to find in most grocery stores. But one website conveniently compared fenugreek to a mix of celery salt and maple syrup. So I threw in a little celery salt, and I was delighted with the result.
  • The misr wat looked nothing like what I was used to (when I purchase Ethiopian food), but I loved the flavor. I’ll tinker with some more recipes and post my results in the future.
  • I still have to perfect my injera technique, but I liked the overall result. I used teff flour only (no wheat or barley flour added), so that created the super-dark coloring. It was mildly sour and tasty, albeit a bit thicker than most restaurant-style injera.
  • The cabbage was done more like a stir-fry, since I didn’t want it cooked to mush. Since I cooked it a bit firm, it reheats wonderfully (it isn’t too mushy).
  • Save yourself some time and just cut up several onions and start sauteeing them initially. Then, just portion off the onions you need for each dish into a separate pot or pan, add some more butter (in my case, Earth Balance butter substitute) and olive oil, and resume cooking.

These are the websites I used for my recipes:

Caroline’s Cooking (Ethiopian Injera and Tikel Gomen)

Hapa Nom Nom (Misr Wat and Berbere Seasoning)

AllRecipes (Ethiopian Cabbage Dish)

How to Cook Great Ethiopian Food (I looked up a bunch of different recipes on this one)

Daring Gourmet (Injera recipe)

Have any of you tried cooking Ethiopian dishes? If so, let me know how that worked out for you, or if you have a favorite Ethiopian dish that you’ve perfected!

 

food · travel

Review: Thai Orchid Restaurant

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As I mentioned a few days ago, I got to do a mini-getaway to Orangeburg, South Carolina. I was curious about the local restaurants, so I hopped on Google and started looking around. I came across what seemed to be a good Japanese style restaurant, only to arrive at the location and see that the menu and ambiance were lacking.

My next choice was Thai Orchid (1155 Saint Matthews Road), located a little under a mile away from the underwhelming Japanese spot. I was surprised at the unassuming exterior of the building: the restaurant was a converted fast food place, complete with the remnants of a drive thru window. However, this restaurant is a case study in why it’s good to not judge a book by its cover.

The restaurant was full of ornately-carved artwork, chairs and tables. The tables were carefully set with sumptuous tablecloths and covered chairs.

 

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The entire restaurant was really a feast for the eyes. But what good is a restaurant if you don’t try the food? I ordered tom yum soup with shrimp and pad kapraw with shrimp.

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My bowl of tom yum soup

 

The soup was tasty, though a bit salty. I would have loved if it had more lemongrass flavor, too, but aside from the saltiness, it was still very good. The other flavors worked really well together, and it was a solid dish for starting my meal.

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Pad kapraw with shrimp

The pad kapraw was also delicious. I only wish that it didn’t have quite so many onions: I loved the flavor but the onions were a bit out of control! Everything was perfectly cooked and positively delectable. The portion sizes were generous and I felt satisfied with my meal.

I also tried the donuts and mango with sticky rice. I regret that I didn’t photograph those, but I did enjoy them!

The service was great, the food was good, and they even had live music for your listening pleasure! I had a great time at this local treasure, and I hope that the city’s residents will continue to support this business. I highly recommend that you try Thai Orchid when you’re visiting Orangeburg!

 

food

Review: For the Love of Chocolate

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During my last Carytown excursion, I went to Xtras Cafe and tried the delicious crabcake entree. However, the trip wasn’t just for the sake of trying a new meal. I wanted to also get some candy from my favorite chocolate shop, For the Love of Chocolate.

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The shop is small but packed with delicious options. I’m always impressed with the variety of chocolates and high quality service. The only downside of the shop is that they don’t have online shopping capabilities.

This trip, I focused on truffles. And boy were they delicious!

When I get a little more time, I’ll do a more in-depth review of specific truffles and other chocolates available there. In the meantime, check out the mint chocolate truffle that I enjoyed.

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Have any of you been to this chocolate shop? If not, it’s worth a trip! It’s located at 3136 West Cary Street, in Richmond, VA. I’ll see you there!

food

Review: Xtra’s Cafe

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While cruising around Carytown (a quaint neighborhood in Richmond, VA), I stumbled upon Xtra’s Cafe, a sleek, vintage-inspired restaurant quietly tucked away on Cary Street.

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The hostess was warm and charming, and getting a seat was a quick process. While I sat near the stairwell (that takes you from the ground level to the actual dining area), the seats facing the bar was full.

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Painting closest to the patio

I loved the vintage paintings on walls and the abundant light streaming from the patio. The paintings really enhanced the classic, speakeasy feel of the restaurant.

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But the real star of this restaurant is the food. Honey, the FOOD! I tried the crabcakes with asparagus and jalapeno macaroni and cheese. When I tell you that the food was delicious … My mouth waters at the thought of it! I can’t wait to go back and try some of pita pizzas as well as the other entrees.

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Y. U. M.

If you’re ever in the Richmond area, Carytown is a must-see, and you should definitely stop into Xtra’s Cafe (3322 West Cary Street). You won’t be disappointed!

food

Review: Tempo di Pasta Food Truck

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Before the autumn weather gripped the Mid-Atlantic region, I regularly got out and went to the food trucks throughout the city. The trucks still come out, but I’m not eager to take in the chilly weather just to get something to eat. This time of year, I’m much more inclined to either bring my meals with me, or to have food delivered to the office.

However, while the weather was still warm and I felt like taking in the sunshine, I tried a truck I’d never seen before. Tempo di Pasta is an Italian food truck that stops at different points in DC every week (though I’m not sure if they are maintaining this schedule during the fall). The truck offers an array of meat and vegetarian entrees, all featuring fresh and flavorful ingredients.

I tried the crab and lobster ravioli ($12). The food was generously portioned: there were 8 large stuffed ravioli and I was satisfied eating half for lunch and the other half for dinner. Here’s the dinner portion, plated and made pretty for your viewing pleasure:

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I found that the ravioli was delicious and perfectly seasoned. The sauce is flavorful and rich, but not overwhelming. This was, by far, one of the tastiest Italian meals I’ve ever had, from a truck or otherwise. I loved it! I can’t wait to try more of their dishes. Here’s hoping they come out on a few of the remaining warm days, so I won’t have to wait until next summer to try Tempo di Pasta again!

food · relaxation

Vegan Pea Soup Recipe

Mstldelano2 Comments

As the seasons change, I find myself reaching for more comfort: less light and airy experiences, more warm, full-bodied pleasures. This desire for comfort comes in all forms, from clothing I wear, to conversations with friends, to foods I choose to eat.

It occurred to me that I was reaching my “comfort” period when I stumbled across a bag of frozen peas and decided to whip up a batch of pea soup. I love how light yet filling this soup is: it really is a perfect meal for the fall. I ate it with garlic knots and a small glass of white wine on the side. To me, the lightness of peas – a summer vegetable – contrasts well with the heartier feel of this soup. Some people add mint to their version but I choose to omit mint: that herb feels very “summery” to me, and that wasn’t the feel I was going for.

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I don’t frequently post recipes, but I think this one is worth the share. I hope you enjoy it as much as I did.

Pea Soup Recipe

  • 1 bag of frozen peas
  • Top of one leek, washed and chopped
  • 1/2 cup yellow onions, chopped
  • 2 cups vegetable broth
  • 2 tablespoons vegetable spread (I use Earth Balance)
  • 1 cup water
  • Salt, pepper and dried chives to taste
  • Vegan sour cream (as garnish)

Melt vegetable spread in a medium pot, then add leek tops and onions. Saute for five minutes until translucent and fragrant. Add vegetable broth and water, and bring to a boil. Add bag of peas, and cook for 3 to 5 minutes. Turn off heat and allow soup to cool for at least 15 – 20 minutes.

Pour cooked peas and broth into a blender, and blend on low until smooth. If the soup has cooled down too much, return to pot and reheat over low heat. Pour soup into serving bowls and sprinkle black pepper, salt and dried chives onto each serving. If desired, put a dollop of vegan sour cream on top of each bowl.

Serves 4

food · luxury

A Chocolate Treat

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Sometimes, you just have to treat yourself …

A few weeks ago, I got an online coupon code from Chocolate Chocolate, one of DC’s finest chocolate shops. This boutique offers exquisite international and hard-to-find chocolates. I used the code to order a box of Laderach chocolates, my favorite chocolate brand.

IMG_1810Laderach chocolates in Chocolate Chocolate’s trademark velvet box

I first tried Laderach two years ago, when I was gifted a box from an attorney at my previous job. I fell in love with the velvety textures, intense flavors, and perfect presentation of the little bit sized pieces of heaven. The day after I finished eating every treat in my little box, I looked for a local retailer that offered the Laderach brand. After much searching over many months, I found out that Chocolate Chocolate was the closest shop that offered the brand.

IMG_1811The liner indicating that this box contained luxurious Swiss chocolates

So when I saw the coupon code, I couldn’t resist. I purchased my chocolates and quickly got a call from the shop, confirming that the chocolates were in stock and were immediately available. I picked them up the following week.

IMG_1812The chocolates! So perfect and delicious!

They are just as delicious as I remember! I’m pleased with the product (of course) but I also loved the service: the shop attendants were friendly and warm. I can’t wait to return!

Do you all have any favorite chocolate brands? Let me know in the comments below!

food · travel

Flashback to Cruise 2016, Pt. 3

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Cheers to the end of the work week! Gorgeous Friday, we’ve been waiting for you LOL!

I’ve already talked about last year’s cruise in this post and in this one. This final post will discuss one of the most popular parts of cruising: the cuisine!

IMG_0382(Asian-inspired salmon entree)

One of the perks of cruise vacations is the extensive list of food options. Cruises offer both complimentary and fee-based dining options. Don’t let the word “complimentary” alarm you: there are many fine dining options included in this category. In fact, the default “dinner” offered with many cruise lines are set up in luxurious dining rooms with detail-oriented waitstaff. In addition to fine dining, there are also buffet options for those that want even more variety, as well as complimentary room service that offers a wide variety of delicious options delivered directly to your cabin.

 

(Standard appetizers: miso soup and spring rolls)

The Anthem of the Seas is a little different from traditional cruises. The Anthem didn’t set up travelers with a “default” dinner option. All of the fine restaurants on the ship required a reservation in advance. Guests could view and select reservation options from their cabin or on computer monitors located at the service desk and in front of each of the restaurants.

Each of the restaurants had themes, including upscale luxury, fine American, eclectic and elegant Asian. I enjoyed my time at each of them. For me, the emphasis on excellent service and pristine presentation are what made the dining memorable. It didn’t hurt that the food was delicious, as well.

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(My favorite themed restaurant was Silk. This one featured an Asian fusion menu)

Here are some photos of the dishes that I tried. I’ll add names for what I can remember, but forgive me for forgetting some of them: it’s been over a year.

 

(Left to right: Lobster, polenta, a lobster rolls and fries, and seafood bisque)

 

(an incredible seafood crostade, mixed green salad, peach bisque with strawberry garnish)

 

(Top row: Caramel pie, a puff pastry with mango coulis, green tea cheesecake. Bottom row: mochi and chocolate cake with chocolate ganache)

Thanks for checking out the Flashback to Cruise 2016 series! I can’t wait to share more of my adventures with you all 🙂

food · international

Review: People’s Bao Food Truck

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People’s Bao food truck has been on my “to try” list for a few months now. I’ve craved delicious Chinese style buns since my trip to China last year. I was blown away by the flavor of Momofuku’s mushroom buns (which I reviewed here). But I saw the rave reviews of People’s Bao on Yelp and I was eager to give it a whirl.

The truck finally arrived close to my building, and I seized the opportunity. I ordered the Portabella buns and Portabella rice bowl. I wasn’t sure what to expect, but I figured that if the food was half as good as Momofuku, I would fare well.

Here’s the good, bad and otherwise:

The Portabella mushrooms were ample but not particularly flavorful. They would have benefited from marinating in a sauce that would infuse the mushrooms with flavor. Also, since these mushrooms are thicker than the shiitake ones used by Momofuku, they didn’t cook to the bacon-like crispiness of the last buns I tried.

The sauce added to the bun was spicy enough but fairly indescribable. I can’t name anything that it tasted like, other than “spice”. Also, this was another bun creation where the filling  was folded in the bun like a sandwich, instead of being fully encased in the bun bread (like the buns served during dim sum).

As far as the rice bowl? Meh. Lots of delicious, fresh veggies but, again, not a lot of flavor. I tried to like it, but I couldn’t. I eat primarily vegetarian meals but I still love flavor, and this dish came up lacking.

The best part of the meal was the watermelon garnish that I found in the bottom of my bag! I initially thought the ramekins contained a sauce to add to my entrees, and I was excited at the thought of something savory being in the bag. But, as it turns out, the ramekins contained small chunks of sweet, ripe watermelon instead. That was an unexpected treat, and a nice accent to an otherwise forgettable meal.

I’m adding some stock photos for context, but I didn’t photograph this meal, because it simply wasn’t worth it.

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This photo from DCist looks exactly like the bun that I received.

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In a nutshell? I wouldn’t order again. It’s possible that this was just an “off” day, but I’d rather pay a few more dollars and have guaranteed tastiness at Momofuku. Maybe one day I’ll be adventurous enough to give it another go, but for now, I have to decline returning to People’s Bao.