Posts filed under restaurants & food

bourbon pickled pineapples

The pickling journey continues as I experiment with pineapples.  Mixed together a bath of vinegar, bourbon, sugar, mustard seed, thyme, and bay leaf for them to soak in.  Cucumbers aren't the only ones who get taste transformation through pickling.  Can't wait.

UPDATE: successful batch! bourbon pickle perfection.

(images by: vivien chin) 

 

 

Posted on May 31, 2014 by Vivien Chin and filed under restaurants & food and tagged food recipes fruit pickles.

ben's chili bowl

Can't go wrong with delicious chili cheese fries and hot dogs at Ben's Chili Bowl in Washington DC.  President Obama and Bill Cosby have graced their seats.  Great suggestion from a past resident.

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Ben's Chili Bowl
1213 U St NW  
Washington, DC 20009
(202) 667-0909

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(images by: vivien chin)​

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Posted on May 1, 2013 by Vivien Chin and filed under restaurants & food and tagged food.

willow road

Found a new brunch location, Willow Road, across from Chelsea Market today.  Mac and Cheese, Brussels Sprouts, and the 20 Greens Salad make for a perfect way to start the day.  Accompanied by the "Broken Eggs" with artichoke and crispy olives.

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Willow Road
85 10th Avenue
New York, NY 10011

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(image by: vivien chin)​

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Posted on April 28, 2013 by Vivien Chin and filed under restaurants & food and tagged food restaurant brunch.

crispy grits_maysville

The most delectable, perfect cubes of fried grits topped with thinly sliced ham and bourbon aioli.  This is one of the most amazing appetizers I've ever eaten.  A must try as well as the bone marrow appetizer, striped bass entree, and bread pudding dessert .  Extensive list of bourbons to try.  Available at Maysville.

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Maysville​
17 West 26th Street, between 6th Ave and Broadway
New York, NY 10010

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(image by: vivien chin)​

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Posted on April 28, 2013 by Vivien Chin and filed under restaurants & food and tagged food restaurant.

proof

Spread of cheeses and meat to start, Sauteed Gnocchi with Hen of the Woods Mushrooms, Crispy Pork's Head, Flat Iron Steak with Bone Marrow Croquetas, finish with Sticky Toffee Cake that rivals Moto's here in NYC.  Great way to finish off a great trip to DC with dinner at Proof.​

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Proof
775 G St NW
Washington, DC 20001

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(images by: vivien chin)​

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Posted on April 11, 2013 by Vivien Chin and filed under restaurants & food and tagged food restaurant gnocchi washington dc.

churchkey

The most amazing duck confit quiche with little cubes of thick, sweet bacon sprinkled over the salad.  The fried chicken and waffles equally as delicious.  Both are a must try.  Extensive beer selection.  Churchkey restaurant is above Birch and Barley restaurant in DC.  A must visit.  

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Churchkey
1337 14th St NW
Washington, DC 20005

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(image by: vivien chin)​

Posted on April 11, 2013 by Vivien Chin and filed under restaurants & food and tagged food restaurant washington dc.

founding farmers_dc

Made with all locally grown ingredients.  Deviled Eggs spread with combination of traditional, crab, lobster, and salmon variations of my all time favorite appetizer.  Followed by Crab Cakes with grainy mustard sauce, green beans, and mashed potatoes.  Highly recommend both dishes.  Amazing dinner at Founding Farmers in Washington DC.​ Worth a visit if you are ever in the area.

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​Founding Farmers
1924 Pennsylvania Ave NW
(between N H St & N 19th St)
Washington, DC 20006

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Posted on April 11, 2013 by Vivien Chin and filed under restaurants & food and tagged restaurant food deviled eggs crab cakes washington dc.

with a side of tea

Delectable portions of French Toast with perfectly sweet berries and a side of Silver Needle Jasmine tea from Alice's Tea Cup in the Upper West Side.  Perfect brunch combination.

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(image by: vivien chin)​

Posted on March 30, 2013 by Vivien Chin and filed under restaurants & food and tagged food french toast tea.

tea infused granola + yogurt = homemade goodness


Just made yogurt for the first time from scratch. It's so easy and tasty! Paired with homemade tea infused granola (recipe via Alice's Tea Cup Cookbook) and you have an amazing breakfast or snack. New Year, New Recipes.

Instructions:

(1) Heat milk to 180-190 degrees Fahrenheit or until bubbles start forming and milk steams. Heating in a double boiler on the stove will keep the milk from burning. If just heating in a pot, keep stirring the milk to prevent burning.

(2) Turn heat off and let the milk cool to about 115-120 degrees Fahrenheit. Thin out your starter yogurt with some of the warm milk. Either your favorite store bought brand or some of your last batch works fine. I used my favorite Greek yogurt. Use 2 Tablespoons of starter yogurt for every quart of milk you heated. Add this thinned mix to your batch of heated milk.

(3) Put the warm milk into a covered container. Swaddle the container with kitchen towels. Keep warm and still for about 4-6 hours or more till it sets. It can be placed in an oven with the light on to keep warm.

(4) Once set, place in the refrigerator to further firm as required. To make thicker Greek Style yogurt, strain yogurt through a cheese cloth & colander for a few hours in the fridge. The whey and lactic acid will drain out into the bowl.

(5) Serve with your favorite mix ins!

(image by: vivien chin)

Posted on January 5, 2013 by Vivien Chin and filed under recipes, restaurants & food and tagged food granola receipes yogurt.