New Spot in the Neighborhood

I went to Whole Foods after work last night and walked most of the way home from there, but it was just too cold to finish the trip, so I stopped in for a second time at Axis Bar and Grill. It's a delightful new spot on U Street between 13th and 14th. It feels homey and neighborhoody and it seems to promote taking a load off and just hanging out. Axis is in a large renovated row house and the decor is simple and refined. When you walk in the long bar is in front of you and there is seating to your right, beyond the bar and on a second level. Lighting is dim and hues are of silver and dark wood. There are two flat-panel tv's above the bar which are perfect for watching newsy shows after work on a weekday, or sports on the weekends. I came in really just for a quick glass of wine, and opted to go with the house pinot noir. It was velvety, smooth and well-balanced. The wine list is well-thought out and not expensive. I noticed a Heron Syrah, which is a nice bottle, as well as an offering from Joel Gott, which is one of my favorite wineries. Rob, the bartender, is really friendly and sweet, and if you ask him for his opinion on the wine offerings he is happy to share. Axis also boats about 10 beers on tap. I wasn't interested in food last night, but thanks to new friend Gamal I got to try the calamari with lemon and olive strips which comes garnished with flat-leaf parsley. The calamari were firm and tender but not chewy, and the breading was really light so you actually got a nice taste of the squid. Gamal and his friend also shared a beef wrap which is beef, tomato, mushrooms and white sauce rolled in flatbread, and reviews were good. The roll is served with a small mixed green salad. The calamari and beef roll are on Axis' bar menu which is about seven items mostly priced around $5. The larger menu has a nice selection of salads, fish, and meats, including ribs and a nice selection of steaks. I promised to try food next time I stop in, and am looking forward to doing so and to having Axis in the neighborhood.

Axis Bar and Grill

1340 U Street in NW DC

The Best Hummus Ever

While spending time with an Aunt and Uncle (such a lovely couple) at my Dad's house yesterday, we enjoyed a pre-dinner snack of amazing hummus with grilled whole wheat pita and chopped peppers, carrots and celery. As Rachael Ray would say, yummo! If you know me, I have more than a bit of a penchant for hummus, and this recipe yields a hummus with a thick and rich consistency as well as a lot of delicious flavor. The lemon juice really makes the flavors pop, and the touch of salt helps everything come together. Give it a whirl, it really is a quick and tasty recipe worth making and enjoying at home.

Hummus

16 ounce can chick peas, drained, reserve some of the liquid

1/2 cup plus 2 tablespoons olive oil

6 tablespoons of tahini

5 tablespoons fresh lemon juice

1 to 2 cloves garlic, mashed

1/2 teaspoon kosher or sea salt

1 bunch of fresh Italian flat-leaf parsley, chopped

Dash of dried paprika

Combine chick peas, 1/2 cup olive oil, tahini, lemon juice, garlic and salt in a food processor or blender until smooth. Add a small amount of the reserved juice from the chick peas if mixture is too dry. Transfer to a serving dish and drizzle with remaining 2 tablespoons of olive oil and parsley. Add a dash of paprika for color and enjoy. Great with grilled pita and chopped veggies, and a nice red wine too.

Easy Home Cooking

If this chilly weather is making you long for a cozy, warm evening at home, with an easy yet delicious dinner, try these recipes. Even though the main is a chicken dish, with the bread it makes it semi-hearty. Add a nice fire and a tasty bottle of wine and all is right with the world.

Chicken with Roasted Lemons and Rosemary
5 large lemons

Kosher or sea salt

8 boneless, skinless chicken breasts
1 baguette (preferably whole wheat but sourdough is fine too)

Freshly ground black pepper

1/4 cup extra-virgin olive oil

4 cloves garlic, minced

1 teaspoon finely chopped fresh rosemary leaves

2 cups of low-sodium (if you can find it) chicken broth, reduced by half over medium heat
1/4 cup finely chopped fresh Italian flat-leaf parsley
Preheat the broiler. Cut the very end of each lemon off and then cut in half crosswise. Arrange the lemons, flesh side up, in an oven-safe, preferably glass baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve or catch any seeds with your hands while you juice the lemons. Discard the lemon peels.

Reduce oven temperature to 425 degrees. Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet. Slice the baguette into 1/2 inch slices and arrange in on lightly greased (you can use butter, extra virgin olive oil or cooking spray) baking dish. Season the bread with a few pinches each of salt and pepper. Arrange the chicken breasts on top of the baguette slices and place in the oven until the chicken is cooked through, about 10 to 15 minutes. Let sit for a few minutes once removed from the oven, and toss a bit so the pan juices are absorbed into the bread slices.
In a non-stick skillet on medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer, stir in parsley and season to taste with salt and pepper. Pour the sauce over the chicken and baguette slices and serve immediately, garnished with rosemary sprigs.

Sauteed Brussel Sprouts with Maple Bacon
1 pound of brussel sprouts
3 strips of maple-flavored bacon, roughly chopped
Kosher or sea salt
Freshly ground black pepper
Arrange the brussel sprouts in a microwave safe dish and microwave on high heat for 5 minutes. Heat a large skillet to medium high heat and add the chopped bacon. Reduce heat to medium and cook until the bacon is lightly browned, about 5 minutes. Add the microwaved brussel sprouts and turn with the bacon to mix evenly. Add a generous pinch of both salt and pepper. Cook together for 3 to 5 minutes. Serve with a nice Argentinian Malbec which can pick up the earthy elements in the chicken dish as well as the sweetness from the bacon in this one, and enjoy.

Tapas and Wine on Monday Night

My friend Steph and I had been meaning to catch up and ended up doing so yesterday evening at Jaleo in Penn Quarter. Always a favorite of mine, it was somewhat slow last night, and it was nice to have plenty or room to dine and chit chat at the bar. Service is almost always friendly and well-timed, and was no different last night. I started the evening with a glass of Higueruela, which was a really nice blend made mostly of granacha. The nose was of underripe cherries, or fruity but not too fruity, and the finish was velvety and delicious. An easy-drinking wine, this would go with most items on Jaleo's extensive menu. Steph got a glass of red sangria which comes with a nice amount of fruit but avoids being too sweet or syrupy. We started off with Tortilla con Calabacines y Queso, or a traditional Spanish omelet with squash, caramelized onions and cheese. The omelet was moist and the caramelized onions and creamy cheese gave it a really rich taste. The squash was zucchini which was finely slivered and gave the dish a bit of pretty green color throughout. For my main, I had Pollo al Ajillo con Salsa Verde, or grilled chicken with green sauce. The chicken was served in nice size chunks of breast meat, and was moist and well-seasoned. The green sauce was somewhat like a pesto but tasted like it had a bit of sherry or balsamic vinegar added to it. It went perfectly with the chicken. Steph had Vieiras con Romesco, or scallops with Romesco sauce. The scallops were tender and lightly browned on each side, and not at all chewy or overdone. Romesco sauce is usually made with made with tomatoes, chile, almonds and/or hazelnuts, and olive oil, and last night's version was slightly sweet and had a tanginess that matched nicely with the richness of the scallops. There were a couple of specials that I wanted to try as well, such as Melon con Jamon Y Vinegreta de Jerez, which is Serrano ham with cantaloupe and sherry vinegar, which makes sense if you read my blog regularly as I have a bit of a penchant for pairing wrappable meats such as prosciutto and ham with fruits and veggies. But, after sharing the omelet and enjoying our mains, we just finished up our drinks and called it an evening. A nice way to start the week for sure.

Jaleo (Penn Quarter location)
480 7th Street in NW DC
www.jaleo.com

Hearty and Warm Stew for a Chilly Winter Day

It's just a tiny bit cold outside today. Why not take some time to relax and make a hot, comforting soup? This Italian Vegetable and Beef Stew is simple to make, and will warm you through and through. Enjoy.

Italian Vegetable and Beef Stew
1 pound lean ground beef
1 large clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher or sea salt
28 ounces (usually 2 cans) beef broth
14 ounces (usually 1 can) Italian-style stewed tomatoes, undrained, with tomatoes broken up with your hands
1 cup sliced carrots
16 ounces (1 can) cannellini (white kidney) or Great Northern beans, rinsed, drained
1 medium zucchini, cut lengthwise in half and crosswise into 1/4-inch thick slices
2 cups torn spinach leaves

1 bunch of Italian flat-leaf parsley, chopped

Generous handful of grated Parmesan
Heat large saucepan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking beef up into medium-size crumbles. Pour off drippings. Season beef with pepper and salt. Stir broth, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini, and continue to cook for about 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach. Garnish with chopped parsley and Parmesan cheese.

Divine and Delicious Dinner at Dino

Don't you love when you have a really tasty dinner as well as a lovely evening, and it doesn't even end up being spendy? Such was the case last night when friends and I dined at Dino, self-described as a rustic Italian restaurant and enoteca featuring simply prepared dishes from local ingredients along with reasonably priced and really good wines. An apt description for sure. Warm lighting and romantic hues of brown and orange greet you upon entering the restaurant, which appears quite small but actually has an upstairs level which can seat around 100 or so. When you are seated, a large rustic style bowl filled with fleur de sel, or sea salt, as well as salt and pepper which come in large and pretty silver and copper dispensers respectively, greet you at the table. Dino offers diners two wine lists, one which reads like a book and includes all of the offerings, and another less-intimidating list which breaks down most of the selections by body style. I initially ordered a bottle of Sant’Antonio Valpolicella 2005, which they were out of, so I opted instead for a delicious sounding Cusumano (Nero) d’Avola Sicilia 2005, which also was in the food-friendly category described as "Delightful: Rich, Straightforward, Friendly, Gulpable." If you know me, the gulpable quality is a perfect match. The wine was well-balanced and fruit-forward but still slightly earthy. Others opted for more expensive selections, such as an Argiano Montetalcino, which was described a "delicious" and "superb." Currently, you can order off Dino's regular menu, or go with a three course extended Restaurant Week menu, which, if you eat all three courses, is a great deal as Dino is quite liberal with what is on offering for each course. I don't really eat dessert, and after the expensive Mie N Yu experience, I decided to order off of the regular menu. I started with Funghi e Gorgonzola, which is wild mushrooms sauteed to perfection with slightly melted and deliciously gooey Gorgonzola cheese. The mushrooms were lightly coated in oil and still fairly firm, and absolutely heavenly. Their earthy quality brought out the same note in the wine and was a lovely match. Amy had a cheese course, which comes with candied walnuts, a fruit paste and and raisin bread and which she raved about, and others had various salads, all of which looked delicious. The Timbale di Farro, a composed grain salad of farro with sliced veggies, artichoke and lemon olio herb dressing, had special eye appeal and was crisp and tasty. For my entree, I had Acciuga, a salad which features long and crisp leaves of romaine lettuce with black pepper and anchovy dressing and also comes with grilled Tuscan bread. The lettuce was super fresh, the dressing peppery, tangy and only slightly creamy. The chicken was moist and had an herb rub which included parsley and oregano and was delicious. A nice amount of Parmesan cheese sprinkled over the dish added a creamy and salty note. For $10, the salad is a deal, and perfect for dinner when paired with an appetizer or dessert. Several friends enjoyed Pappardelle ai Cinghiale, wild boar pasta with a traditional Tuscan sauce of boar, onions, herbs and Pecorino cheese. I had a small taste and the dish was meaty and had a nice kick. I especially enjoy wide, flat noodles such as pappardelle and with this dish in particular they worked well with the hearty and rich sauce. For dessert, I enjoyed my vino, and Amy, similarly inclined, sampled one of Dino's dessert wines, while several others had a cheese course. Two folks opted for Dolce Firenze, which is bread pudding with pumpkin spice and topped with crema and cranberry maple sauce, and which looked beautiful and as though the pudding was cooked in a very large muffin pan. Another friend had Tiramisu, which looked creamy and delicious. My neighbor had Crostata, a rustic fruit tart with a crumbly butter crust and served with gelato. Dino really is divine and delicious, and a perfect choice for a group or a romantic, cozy dinner for two. I hope you try it for yourself, be it for the first or nth time.

Dino
3435 Connecticut Avenue in NW DC
www.dino-dc.com

Wine Lover's Pantry

If you are like me, you try to enjoy your meals with a nice glass (or two) of wine. Certain ingredients bring out the various flavors in wine, such as notes of butter, cinnamon, clove, earth, and spice. These ingredients are handy to have on-hand at home for both quick, weeknight meals as well as for more elaborate occasions. Simple dishes, such as Whole Wheat Linguini with Cauliflower Sauce, and Caramelized Shallots (recipes follow), that incorporate these ingredients, work perfectly with a range of wines. Enjoy.

Always Have On Hand

Kosher salt

Dijon mustard

Freshly ground black pepper

Butter

Extra Virgin Olive Oil

Fresh lemons

Balsamic vinegar

Particularly Good with Red Wines

Dried thyme

Dried oregano

Dried rosemary

Magical Matches with Wine

Shallots

Caramelized onions with chopped, fresh sage

Manchego cheese

Pine nuts

Mushrooms

Corn (fresh, frozen - any variety)

Salmon

Dates or figs wrapped in prosciutto

Whole Wheat Linguini with Cauliflower Sauce
1 pound whole-wheat linguini

1/4 cup extra-virgin olive oil
3 cloves garlic, minced

1 red onion, finely chopped

1 head cauliflower, stem removed and chopped

3 cups chicken stock

4 sprigs fresh rosemary, leaves stripped and finely chopped

1 pinch of dried thyme

1 cup grated Romano

8 ounces of Manchego

Kosher salt
Black pepper
Bring a large pot of water to a boil. Add 3 generous pinches of salt and pasta and cook to al dente. Drain. For the sauce, add the olive oil to a large, deep skillet over medium heat. Add garlic and cook 3 minutes, then remove (otherwise garlic may burn). Add onions and cook 5 minutes, and then add cauliflower, 1 cup of chicken stock and the rosemary and thyme. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 cups of remaining chicken stock and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and Romano cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, grate the Manchego over the dish and serve.

Caramelized Shallots

4 tablespoons (1/2 stick) unsalted butter

1.5 pounds fresh shallots, peeled, with roots intact

2 tablespoons sugar

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 bunch of fresh Italian flat-leaf parsley, chopped

Preheat the oven to 400 degrees. Melt the butter in a large, ovenproof saute pan, add the shallots and sugar, and toss. Cook over medium heat for 10 minutes, stirring occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss to coat well. Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season with salt and pepper to taste, sprinkle with parsley, and serve.