March 10, 2009
Posted by whereindc under Uncategorized  Comments
I have loved doing this blog for the last year and change. I loved creating and trying out new recipes. I ate at a lot of amazing restaurants (and yes, some duds). But it was fun and entertaining.
But I’m starting a new and very positive chapter in my life and have decided to spend more time focused on that. This meant that something in my life needed to go and this was the easiest piece that I could remove.
Thank you for reading this blog and for providing such interesting comments. I really appreciate your support!
March 10, 2009
I know I took a break from talking about pho, but I left the best for last. I love Pho Saigon and it’s closely tied with Pho Xe Lua for the best pho so far. Here’s the menu:
- Food: What makes this one of the best pho places? The broth was incredibly aromatic and flavorful. The beef was super lean and razor thin. They gave me lots of Asian cilantro, basil, etc. The only complaint was that there wasn’t as much beef as most restaurants provide, but there were enough noodles that it was still filling.
- Service: They’re very polite. You pay up front and I *think* it’s cash-only. I can’t remember!
- Atmosphere:Like most pho restaurants, there’s not much. The interior is small with only 10-12 tables. Over the main door, you’ll see a flat screen airing, what I assume to be, Vietnamese TV shows.
- Attire: Casual
- Price: $
- Overall:You won’t go wrong when you try this pho restaurant. It’s just so darn delicious!
- Hours: Monday-Sunday 8AM–8 PM
- Address: 6795-1B Wilson Blvd; Falls Church, VA 22044
- Ph: 703-677-0523
March 9, 2009
In one of Food & Wine’s recent magazines, they provided a recipe for Jacque Pepin’s favorite pound cake. They said he likes to add candied citrus fruit rinds, etc.
Since I couldn’t find it posted online somewhere, here the recipe:
- 2 1/2 sticks unsalted butter, softened
- 1 1/4 c sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6 large eggs
- 1/4 c milk, room temperature
- 2 1/2 c cake flour
Preheat oven to 325. Butter 10×5 loaf pan and line the bottom with strips of parchment paper that extend 2″ past the short ends of the pan. I didn’t do the parchment paper strips, but I did make sure to that I sprayed my pan well with non-stick spray (I know, I didn’t do the butter either).
Beat butter, sugar, vanilla, and sugar at medium speed until fluffy (3 minutes). Add eggs, 2 at a time, beating after each time. Beat in milk. Sift the cake flour and whisk until smooth. Then pour into the pan.
Bake for 1.5 hours, until it’s golden on the top and cracked down the center. Let the cake cool in the pan for 10 minutes then unmold the cake. It can be kept at room temperature, covered, for up to 3 days.
Now that I’ve given you the recipe, I can tell you that this pound cake is CRAZY delicious. It’s heavy, rich, moist, and seriously awesome.
March 8, 2009
I know, low-fat fudgy cream cheese brownies? Is that possible? It is — I promise! I was shockingly enjoying them because the brownies were chocolate-y and moist.
I think I could have lived without the cream cheese top and saved myself some more calories. But I know that’s just me.
I also don’t like frosting. Take a moment. I know.
March 7, 2009
Continuing to use the Daily Drool Web site, I made the whole wheat dog cookies from Dublin, OH that are about 1/4 the way down.
I didn’t have any wheat germ and I ommitted garlic since it is toxic for dogs. Instead of regular milk, I used 1/4 cup of whipped cream. Also, I substituted unbleached all-purpose flour for the whole wheat flour. When I was mixing, it wasn’t coming together like it should so I added 1 additional egg.
The dough is super stiff but I rolled it out anyway and used my dog biscuit cutout. Then baked them as directed. To ensure they were totally dry, I turned off the oven and left teh biscuits in there to dry out overnight.
March 6, 2009
Again, using up more of the yogurt in my fridge by making a recipe for cinnamon raisin yogurt biscuits.
As with any biscuit recipe, don’t over-mix! With the cinnamon/sugar mixture, I’d put in 3/4 of the mix and keep out only 1/4 of it for the top. When I did a 50/50, I found I had too much cinnamon/sugar leftover.
I thought these were really good biscuits and since there’s less butter than normal biscuits, they’re somewhat lower-in-fat than normal. They were still moist and full of flavor, but not quite as buttery as a typical biscuit.
I sent them to my dad and he said that out of the 50lbs of baked items I sent him (yeah, that shipping charge was pretty hefty), this was his favorite.
Makes me wonder what he thought of the other 48 lbs…