Category Archives: spirits

Top Chef DC: farm-to-table

Posted on July 21, 2010 by msshoescocktails | Leave a comment

Last week’s Top Chef episode featured local ingredients: Chesapeake Bay blue crabs and food from a local Virginia farm.

The Quickfire Challenge had the chefs cooking our popular local treasure: blue crabs. Ed won the challenge with his dish of jumbo lump crab, thai basil, mango and cucumber. Considering I’ve picked crabs for the past *three* weekends straight, I tend to agree with local boy Tim’s philosophy: you don’t need to add a lot of flavors to blue crabs — the crab can shine on its own. But, I also don’t think anyone was planning to throw a half dozen crabs, covered in Old Bay, in front of Padma with a beer, a mallet, and some hushpuppies (I’d be in heaven).

The Elimination Challenge took the chef’s to Virginia’s first totally certified farm, Ayrshire Farm, — a farm of locally produced, humanely raised meats and organic produce — to prepare elegant rustic farm dishes. I love elegant, rustic farm dishes. I love eating outdoors. I love eating outdoors wearing a scarf. And, I would love eating outdoors, wearing a scarf, with Eric Ripert. A few other comments about the episode:

Speaking of elegant, rustic food, Patrick O’Connell, owner of The Inn at Little Washington, was guest judge (how about that plaid blazer, and his very interesting deliberate manner of speaking?)
Angelo is kinda grossing me out with his oversexualization of food. The whole “I made love to that duck” bit made me gag.
Remind me never to serve salad in a bowl, since it can be referred to as “a concrete truck pouring on silk.”
Hooray Kenny! His dish of curried eggplant won. (Tim was sent home, btw.)

The Top Chef challenge was family style fare, but turn your focus to Kenny’s Hot and Sour Curried Eggplant with Peppers & Carrot Tops

For the Top Chef Drink Pairing: Virginia is for Viognier, not lovers. In a Washington Post article last year, Dave McIntyre reported that Viognier is very popular among Virginia vintners because the grapes are suited to this climate, and can remain balanced because it tolerates the heat and humidity (apparently the thick skin and growing in loose clusters makes it resistant to rot in the humid climate).

The wine is described as nuanced: lush and opulent with exuberant fruit, but also “austere and subtle in the classic fashion of the wines of Condrieu, Viognier’s homeland in France’s Rhone Valley.” The only Virginia Viognier I can recall buying was a bottle from the Tarara Winery in Loudoun County, Va. I think the richness and slight sweetness of the Viognier would be a good match for the spicy curry in Kenny’s eggplant dish.

posted by Ms. S&C

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Making (music) references

Posted on July 19, 2010 by msshoescocktails | 4 comments

You may or may not know this: Ms. S&C likes music. All kinds of music. She particularly likes listening to music with a cocktail in hand.

Over on Facebook — both on the S&C fan page and my personal page — I often make reference to what I’m eating, what I’m drinking, and what I’m listening to. (When it comes to status updates, they are like my holy trinity.) A friend suggested that I incorporate more music selections/recommendations in my S&C blog posts. You know she’s a good friend when (a) she reads my blog, and (b) says she likes my taste in music (thanks, AV!)

What you also may or may not know: I fancy using a song title as a blog post title. Some of the references are more subtle than others, but here are a few faves:

Femme Fatale — snakeskin Louboutins are a perfect match for this song from the Velvet Underground & Nico album. The shoes are wicked cool and so is the song, the band, and Nico.

Paint it Black — the patent leather boots post was inspired by the Rolling Stones song (which Rolling Stone magazine lists as one of the 500 Greatest Songs of All Time.)

Dancing Queen — easy reference for a Project Runway blog post about drag queens, but the ABBA song is deserving.

Dry the Rain — when writing about rain boots, I couldn’t help but think about all the movie scenes with John Cusack in the rain, and also the scene from High Fidelity,when he tries to get customers to buy the Beta Band album by playing this song.

Such Great Heights — I love the original Postal Service song, but the Iron & Wine version is one of the most beautiful things I’ve ever heard (like so beautiful it hurts beautiful). And, high heels = great heights, right?

Killing the Blues — things that go well together: purses and shoes, and Robert Plant and Alison Krauss.

Then, there’s an occasion when a song inspires a drink selection. Who wouldn’t want a sloe gin fizz after hearing Portland, Oregon, from Loretta Lynn and Jack White? Loretta Lynn is amazing. Jack White is amazing. This song is amazing. Too bad a sloe gin fizz isn’t quite as amazing (but worth trying).

Sloe Gin Fizz
(recipe courtesy of Esquire)

2 ounces sloe gin
1/2 ounce lemon juice
1 teaspoon superfine sugar
club soda

Shake the gin, lemon juice and sugar with cracked ice in a chilled cocktail shaker. Strain into a small, chilled Collins glass and fizz to an inch or so from the top — splash the club soda or seltzer in rather carelessly, so that it foams.

“Well Portland Oregon and sloe gin fizz / If that ain’t love then tell me what is uh huh, uh huh.”

“Well sloe gin fizz works mighty fast / When you drink it by the pitcher and not by the glass uh huh, uh huh.”

posted by Ms. S&C

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Tagged S&C music, sloe gin fizz

Summer picnic: Top Chef DC style

Posted on July 2, 2010 by msshoescocktails | 2 comments

This week’s episode of Top Chef DC had the cheftestants baking pies and grilling picnic food for Capital Hill interns, while they played badminton, croquet, and lounged on George Washington’s Mount Vernon estate. (I want to picnic and play lawn games at Mt. Vernon! Right now. It’s gorgeous outside!)

I also want to see more of pastry chef Johnny Iuzzini, who was guest judge for the Quickfire Pie-Baking Challenge. Not sure I was all that excited about the upcoming Top Chef: Just Desserts until this dark haired, tattooed chef (who has a book titled “Dessert Fourplay”) came into my life. Um, yeah, he is super hot. He was also a good judge. I particularly appreciated his comment to Amanda when she said she was not a pastry chef. He responded, “I think it’s kind of a cop-out to say you’re not a pastry chef. My grandmother’s not a pastry chef either, and she can make a pie.” (In the end, it was Kenny who finally came through with a win with his bananas foster pie. I like Kenny.)

For the Elimination Challenge, the chefs prepared picnic food. It was interesting that most of their menus did not go in the direction of the Great American Picnic. A lot of the dishes were heavily Asian-influenced. And, the winning dish was Arnold‘s Lebanese-inspired lamb with lemongrass.

Arnold’s winning dish: Sesame Lamb Meatball, Tabouli Salad, Gazpacho

For the Top Chef Drink Pairing: given the picnic-y setting, lawn games and warm climate, it is hard to choose something other than beer. (Except that the distillery at Mount Vernon is now making a Rye Whiskey!) Considering the Mediterranean flavors of Arnold’s dish, Goldstar Beer from Israel could be an option (remember this funny advertisement?). Or, you could have the Great American Lager to go with the Great-but-not-so-American-Picnic.

posted by Ms. S&C

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Daiquiris with Tom

Posted on July 1, 2010 by missmojito | Leave a comment

Anyone who knows Miss Mojito is well aware of her particular obsession with a certain Washington Post food critic. My sister introduced me to Tom Sietsema about 10 years ago, and ever since then I just can’t get enough of his writing. His thoughtful critiques are backed up by a truly excellent and imaginative writing style. Most days at noon find me sitting at my desk with my lunch, reading Tom’s reviews, travel stories or online chats. Like I said, something of an obsession.

So when Tom (we’re on a first-name basis, he just doesn’t know it) started coming out with a series of short videos, my spirits soared. Topics range from “what’s in Tom’s fridge” to easy dessert recipes. But recently, his video series touched on a subject near and dear to our hearts: the cocktail.

Washington Post food critic Tom Sietsema has a series of videos on the WaPo website. Check out episode 9 where he shows how to make his favorite summer cocktail, a Hemingway Daiquiri.

Tom’s video about the Hemingway Daiquiri was certainly well timed. It’s a drink that I find irresistible when the weather turns hot and steamy. Check out how our fave food critic prepares his.

The history of the Hemingway Daiquiri has been debated every which way possible, but I’m not so much concerned with its origins as its flavor. Tart and a bit sweet, it’s the ultimate in refreshment.

The Hemingway Daiquiri
Serves one.

Juice from 1/2 a lime
1/4 ounce maraschino liqueur
3/4 ounce grapefruit juice
1 1/2 ounces white rum

Add ingredients to cocktail shaker and shake well. Serve in chilled cocktail glasses, straight up. Enjoy!

Bonus Tip: This is one cocktail that can stand up well to being prepared a couple of hours in advance, if need be. Moreover, if you prepare a humongous batch and have some leftovers (a highly unlikely scenario), it stores well in a jar in the fridge for a couple of days. I love love LOVE to come home from work to a cold Hemingway Daiquiri waiting for me! I highly recommend you do the same!

Posted by Miss Mojito.

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Hail to the Chef

Posted on June 18, 2010 by msshoescocktails | Leave a comment

Hooray for three reasons! (1) New season of Top Chef. (2) It takes place in DC! (3) Eric dreamboat Ripert is a regular guest judge — that means we get to see him every week on the “Culinary Supreme Court,” as Padma Laskshmi referred to judges’ table. Padma also said Washington, DC, is a city full of “idealists, visionaries and ruthless powerseekers.” What do you all make of that description?

Top Chef returns for a seventh season and they are on location
in Washington, DC!

The first episode started off on the roof of the Newseum and showcased great views of our fine city. Filmed during the Cherry Blossom Festival, the episode finished off at the Andrew W. Mellon Auditorium with a reception for young, successful Washingtonians. (Um, Ms. S&C assumes her invitation was lost in the mail?)

In case you’re in need of a recap, here are a few highlights from the first episode:

The Quickfire Challenge was a mise en place relay. The cheftestants had to peel potatoes, brunoise onions (my new culinary term for the day), break-down chickens, and then — for those that made it that far — cook a dish with said ingredients. Kenny showed off his mad knife skills, but it was arrogant Angelo who came away with the win.
For the Elimination Challenge, the chefs created a dish that reflected where they are from: dishes included everything from Chesapeake rockfish to Pennsylvania lamb to deconstructed borscht.
Angelo came away with another win with his arctic char and bacon froth. Hippie John was sent home for his store-bought puff pastry and his maple-focused dessert that lacked actual maple flavor.

Angelo’s winning dish: Arctic Char with Pickled Shallots,
Chillied Tapioca & Smoked Bacon Froth

For the Top Chef Drink Pairing: I’m going with this Pacific Rim Dry Riesling. This is actually the first Riesling I’ve ever tried (over 10 years ago mind you). And I remember it because it used to be part of the Bonny Doon Vineyard (that funky, eclectic winery out in California, with cool, artsy labels), which I like quite a lot, mostly because of their funky, eclectic way. The Pacific Rim Dry Riesling is crisp, dry and mineraly, and has flavors of citrus. A very versatile wine, it complements both seafood and smokey bacon flavors nicely. And you can usually find it for less than $10 bucks.

The Top Chef Drink Pairing is a reccurring feature on the S&C blog where we recap each episode and pair the winning dish with a cocktail, or other suitable beverage.

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Bourbon in the summertime

Posted on June 15, 2010 by msshoescocktails | 2 comments

Ms. S&C’s recent love affair with bourbon has been well-documented: bourbon mojitos, bourbon with clementines and apricots, bourbon with grapefruit. (And with Miss Mojito’s help, the list goes on and on.)

When two of Ms. S&C’s favorite friends announce they are moving to Colorado — and throw one last goodbye bash — how does Ms. S&C celebrate? With bourbon cocktails!

Inspired by an abundance of mint growing in her friends’ backyard — and an earlier conversation about bourbon (specifically in regards to organizing a team for Bourbon Chase 2010) — Ms. S&C was on the hunt for a refreshing new cocktail containing these choice ingredients. She ran across the Bourbon & Peach Smash over at Imbibe Magazine. Reminiscent of a fancy bourbon and ginger, it incorporated fresh, seasonal ingredients (there’s really no excuse for anything else this time of the year). And it was perfect. She’s convinced bourbon can be enjoyed year-round: bourbon in the morning, bourbon in the evening, bourbon in the summertime.

Ms. S&C’s love affair with bourbon continues. A clementine old-fashioned during the winter, mojitos during the spring — and now, a peach ginger smash for the summer.

Bourbon & Peach Smash
adapted from Imbibe Magazine, serves one

Ingredients:

Ice
2 slices fresh peach
4 or 5 fresh mint leaves
1 slice fresh ginger (pickled ginger is also okay)
1 oz. infused simple syrup (see recipe below)
1 1/2 oz. fine bourbon (such as Buffalo Trace)
Ginger ale (preferably a higher-quality brand that doesn’t contain sodium and added preservatives; think Whole Foods and the like)

Directions:

For the simple syrup: bring to a boil, 1/2 cup water, 1/2 cup sugar, handful of mint leaves and peels from two peaches. Stir until sugar dissolves. Simmer 5 minutes. Cool completely and strain mint leaves and peach peels. You’ll be left with a syrup with a lovely pinkish hue.

Add slice peaches, mint, ginger and simple syrup in a cocktail glass and muddle vigorously. Add bourbon and fill glass with ice. Top with ginger ale.

posted by Ms. S&C

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Tagged bourbon & peach smash, infused simple syrup

Frozen Summer Treat

Posted on June 3, 2010 by missmojito | 1 comment

Miss Mojito spent a recent Friday afternoon bidding farewell to a coworker at a work party. This coworker is particularly well-known for his affinity for what we call “girly” drinks, so I clearly had to make one in his honor.

What makes a drink “girly”? Typically, it’s marked by a mix of super sweet flavors, bright colors and lots of fruitiness.

I thought that a strawberry daiquiri would fit the bill – it uses seasonally appropriate ingredients while combining the perfect pink color with a sweet and fruity drink. But I didn’t want to mess with the hassle of transporting a blender and blending up batches on site at the party.

That’s when I remembered the Red Rooster. It’s a combo of cranberry juice, vodka and sugar that’s mixed together in a large, flat tray and frozen overnight. What you’re left with is a granita: a slushy cocktail treat that you can scrape into glasses and serve with spoons. My mom served these as a Thanksgiving treat, but I figured that the granita principle would transfer well to the strawberry daiquiri concept. The perfect, cool treat for hot summer days!

Miss Mojito preps her strawberry daiquiri granita

Strawberry Daiquiri Granita
Serves 8-9

Ingredients:

1 cup sugar
1 cup water
32 ounces strawberries, hulled
20-24 ounces white rum
Juice of two large limes

Directions:

Bring water and sugar to a boil and reduce to a simmer. Continue to simmer, stirring occasionally, for 6-8 minutes, until mixture thickens and reduces by about half and you’re left with a simple syrup.

Puree strawberries in food processor (in two batches if necessary) until no chunks of strawberry remain. If you’re looking for a smooth texture, strain the strawberry puree. (Personally, I skip the straining step.) Add lime juice to puree.

Pour puree in a 9×13 baking dish – preferably one that comes with a lid. Pour in rum and cooled simple syrup and stir to mix. Cover (with aluminum foil if you don’t have a lid) and freeze for at least three hours, stirring occasionally.

The finished product will be a big, messy, slushy pan of fruity goodness. Use a large spoon or ladle to transfer to cups, and serve with spoons or straws.

Posted by Miss Mojito.

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Tagged daiquiri, fruity cocktails, strawberry daiquiri granita

The Cosmopolitan Story

Posted on May 25, 2010 by msshoescocktails | Leave a comment

Manolo Blahniks and Cosmopolitans are synonymous with “Sex and the City.” And given those strong S&C connections, we are obliged to celebrate the SATC pop cultural phenomenon up until our own “Style in the City” event on Friday.

You may have remembered from the first movie that our favorite NYC ladies closed with a round of Cosmopolitans. It went something like this:

Charlotte: This is delicious!

Miranda: Why’d we ever stop drinking these?

Carrie: Because everyone else started.

Four fabulous NYC gals brought the Cosmopolitan cocktail to widespread popularity. (photo courtesy of The Gnostic Gospels and Her Name was Lola)

It is true that the fab four of Carrie, Charlotte, Samantha and Miranda are credited for bringing the Cosmopolitan cocktail to incredible popularity. But, the original Cosmopolitan actually pre-dates the TV series. Like most cocktail origins, the history of the cocktail is disputed, but it appears that the real story of the Cosmopolitan starts in the early 1990’s at an exclusive after-party for the Grammy’s, held at the famous Rainbow Room where Dale “King Cocktail” DeGroff was tending bar. Madonna and her entourage settled in the VIP Lounge. When the songstress requested something chic and delicious, DeGroff whipped up a batch of Cosmopolitans – a delectable mix of top-shelf vodka, Cointreau, cranberry juice, lime juice served in a chilled martini glass, and garnished with a twist of orange.

Dale DeGroff has also created a modern version of his famous concoction – something for the more sophisticated lady of 2010. But, there’s no shame in ordering the original – at least this week. The recipes below are courtesy of Cointreau.

The Cosmopolitan 2010

3/4 oz Citrus Vodka
3/4 oz Cointreau
3/4 oz Cranberry juice
1/4 oz Fresh lime juice
2 1/2 oz Champagne

Assemble the vodka, Cointreau, and juices in a shaker with ice and shake well to chill. Strain into a coupe glass and fill with champagne. Garnish with a flamed orange peel.

The Original Cosmopolitan

1 1/2 oz Vodka
1 oz Cointreau
1 oz Cranberry juice
3/4 oz Fresh lime juice

Shake and strain into a chilled martini glass. Garnish with a twist of orange.

posted by Ms. S&C

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Cocktails for a cause

Posted on May 21, 2010 by msshoescocktails | Leave a comment

Ms. S&C likes to shop for a good cause — and drink for a good cause. And, you don’t have to twist her arm to get her to New York City to do so. When a good friend of hers announced she was co-chairing the first annual Food & Fotos event, to benefit Foundation Rwanda, Ms. S&C was thrilled to attend the event and support the cause.

A few facts:

Between April and June of 1994, an estimated 800,000 Rwandans were killed in the space of 100 days.
An estimated 20,000 children were born from rape during this genocide.
Due to the stigma associated with rape, these children and their mothers have been severely marginalized by their communities, live in extreme poverty and do not have the means to pay their children’s school fees.

Food & Fotos was an event to help sponsor secondary school education for these Rwandan children. And, it was outstanding. It featured tasting tables and signature dishes from 30 of New York City’s top restaurants, and there was an exhibition of portraits from Rwanda. A silent auction of culinary items and contemporary photographs was also held to raise funds. (In a last minute dash, Mr. and Ms. S&C snagged the “Taste of DC” item, so we get to look forward to a return trip to Restaurant Eve and visits to 1789 and Old Ebbitt Grill!)

Mr. S&C enjoyed the fine beers from Brooklyn Brewery, but Ms. S&C made tequila her drink of the night. 901 Silver Tequila was a sponsor of the event and offered several tasty cocktails. Yes, 901 is Justin Timberlake’s brand. (901 is the Memphis area code where he grew up, and is also representative of “the time of night when your evening is ending, but your night is just beginning,” says his spokesperson.)

The drink of the occasion? Tequila. The shoes? Polka dot peep-toes.
(sorry for the blurry pic, but it’s the only one I have of the shoes *and* dress)

The Valley Vista was my favorite cocktail of the night, even though a pesky bartender tried to steer me towards a less spicy, more fruity beverage. He thought I couldn’t handle the jalapeno, but Mr. S&C assured him that, despite my very colorful dress, I have a dark side. The La Senorita was an interesting cocktail. Wondering if the pineapple syrup was prepared with liquid smoke? It was a little like sucking on a wood chip (not necessarily a bad thing, particularly because the strong flavor makes it more of a sipping cocktail).

Valley Vista
ingredients: