March 2009 Archives

Last night was special... it was the "edge of spring" at Obelisk.

For the six of us... Obelisk is a "must dine each season" to taste their
changing "Menu Completo" throughout each year.

And with six... you try everything.

On Saturday, March 21st ...

As we sipped an amazing Italian vino and nibbled on toasted almonds and Obelisk's "like no other" bread sticks we were served our...

Antipasti Misti
Shrimp with fresh tarragon
Fresh Burata with a drizzle of the best olive oil you'll ever taste in DC
Meatballs of veal, beef and pork with a hint of cinnamon
Rapini with toasted pistachios and...
Duck breast with pickled carrots

Then last night's...

Primi
Sweet potato ravioli with almonds and chives
Guinea hen raviolini in broth with poached egg
Gargati with pork ragu

And...

Secondi
Rockfish with clams, artichokes and guanciale
Squab with borlotti beans
Braised flat iron with polenta and chickory

With a rest and more vino before the...

Formaggi
Bourus wrapped in cabbage leaves
Taleggio and...
Ribiola di capra with sour cherries

And the finale accompanied by espresso and dessert vino...

Dolci
Tangerine granita with yogurt ice cream
Strudel with a glass of late-harvest arneis
Chocolate hazelnut cake

With little bites to go...

Almond toffee brittle
Butter cookies
Candied citrus jellies

We just can't wait for the "edge of summer" to return to Italy and our favorite DC dining haunt... Obelisk.

Once you've eaten homemade pasta it's hard going back to the store-bought kind.

If you don't have the time to make it... buy your fresh and dried pastas at Vace's
and go with their DeCecco brand. While you're there... you must try their hand-made Fresh Mozzarella... it hides behind the counter and you must know to ask for it.

And if you have the inclination... make a batch of fresh pasta for yourself.

See how you do with our recipe below and have fun!

Fault-proof Pasta Dough

3+ cups unbleached all-purpose flour
3 extra large eggs, lightly beaten
a drizzle of extra-virgin olive oil
1/3 + cup water, chilled

In a Cuisinart mixing bowl and using the steel mixing blade... add the flour and pulse a few times.

Then in a spouted cup add the eggs, olive oil, and water and mix well with a fork.

With the Cuisinart on... slowly the liquid mixture through the feed tube until a soft dough forms pulling away from the sides of the mixing bowl. If the dough is too wet pulse in a little more flour and if it is too dry pour in more water a little at a time.

When the dough is just right... knead it on a floured surface for a few minutes or until smooth. Wrap it in plastic and let it rest on the counter for a half hour or so.

Then use right away or refrigerate for a day or so. You can also freeze it for three months and before using... a day ahead... defrost your frozen dough in the fridge and return it to room temperature before using.

For all of you who missed Sunday's 60 Minutes bit on Alice Waters check it out on YouTube and see the similarities to Just Simply... Cuisine... fresh, local, seasonal and REAL with no microwave in her home kitchen!

Also... if you have done so already... you must read is David Kamp's page-turning account of America's crazy mixed up food culture The United States of Arugula... the Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution.

Enjoy...

Anyone who has taken cooking classes with us knows how much we push for canned peeled tomatoes when we're making our soups, stocks, sauces and stews.

We make sure the ones we buy are authentic and protected in the designation of origin. They must be D.O.P. certified to give us the sun-ripe sweet flavor we're looking for.

Here at Just Simply... Cuisine we purchase our Cento San Marzanos at Rodman's and when they're on sale... we make sure to stock up on a case or two.

come to cook with us ever so often here in Washington DC and we wanted
to share their talent with you! Chef Biagio Longo of Sorrento Italy's Mami Camilla Cooking School and and Michael Sironi on leave from Corso Trattoria of Berkeley CA teach with us in our kitchen here at Just Simply... Cuisine!!!

Michael... in his zone...

Mixing fresh pasta dough by hand...

Big hands Biagio kneading away...

Homemade gnocchi play dough...