Friday, January 28, 2011
Friday, January 21, 2011
Thursday, January 20, 2011
She loved her side of black vinegar cauliflower. I didn't get a chance to try it but she was raving about it.
It didn’t photograph as well as it should have and the portion seemed a little small, but Ms. J made a good choice because it was quite rich. Ms. A had the Sweet Potato Doughnuts with cinnamon sugar, creme fraiche and vanilla bean ice cream.
Thursday, January 13, 2011
Overall, Cafeteria was uneven. The biscuits were a high point and my entree was definitely a low point. Perhaps if I was a little more decisive I could have selected a better entree. The desserts were well executed but also had an air of excess, but I guess that’s what dessert is all about. I suppose I would go back but only if I was in the mood for a particular item on the menu.
Tuesday, January 11, 2011
If you're looking for a casual but upscale breakfast or brunch egggsperience - try Eggspectation in Downtown Silver Spring. The restaurant theme is "Les Cirques des Oeufs" (Circus of eggs) with related decor and murals creating a fun ambiance. It's also in a great location, with tons of shops and restaurants surrounding - both times I went with Ms. R we never failed to walk over to Borders right after our meal.
Speaking of Ms. R, this time she started off with a mimosa which was actually quite refreshing.
I went for a cappucino - which was also eggcellent ;-)
Next we made a hole into the pasta and cracked the eggs into it...
The flour was (very slowly) folded ontop of the egg to create a thick dough mixture. A bit of water was used when needed...
A rolling pin was used to smooth out and flatten the dough. This looks easy but took a lot of man power!
The flattened out dough was sprinkled with flour and ready to make ravioli out of...
A ravioli press was used to make the pasta shapes, by placing a sheet down and rolling over to seal once stuffed with filling.
The sauce was made with: tomato paste, crushed tomatoes, cheese, olive oil, garlic, mushrooms, and various seasonings.
Mr. I made the dish fancy by serving it on a bed of spinach drizzled with olive oil. The stuffed ravioli was extremely filling and tasty, and much more satisfying than eating store made pasta. But also time consuming and tiring, so make sure you have the energy! Mr. I, Mr. K and I all enjoyed every bite of it. Thanks Mr. I for letting me post your creative pasta dish!
While GMTT was here, Mr. M planned several dining experiences. Although he made my day by telling me we were going to Red Rooster, he changed it up and instead we ended up at Craftbar (yes, I know, my life is so hard one celebrity chef restaurant for another). While I enjoyed eating at Colicchio & Sons last year, since I started watching Top Chef, I’ve decided I’m not a fan of Mr. Colicchio’s attitude. Regardless, his food was good last year so I suppose this would be tasty too. Meh. I was late to dinner because I had camera issues. The photos in this post were thanks to GMTT’s camera which has a slightly more active flash than mine. Apologies.
It looked interesting and he definitely enjoyed it. Z (male) ordered the Duck Confit which was served with a white bean cassoulet and a duck egg.