Wildfire and Movie Night

Sweet 'n Savory Butternut Squash Soup

A bunch of friends decided to get together last Friday night to see the highly anticipated vampire movie, Twilight. We all agreed that a hearty meal was in order beforehand if we were going to brave the long lines of screaming teenage girls on opening night. Ariel suggested Wildfire after hearing about a special deal they had for a 3 course meal at the bargain price of $35. It may seem a bit pricey, but their entrees usually range in the $20 + category.

Wildfire Signature Salad

We started off the night with cocktail orders. Wildfire has an array of signature drinks, as well as a wine and beer list. Ariel decided to go with the pomegranate martini, while Natalie chose the blackberry margarita. I settled on the passion fruit mojito and Michael opted for the bold Manhattan. Aside from the Manhattan, everyone agreed the drinks were fruity, not too sweet and had just the right kick from the alcohol.

When the soup's in the cup, sip it like it's hottt...

Once the drinks arrived, we ordered our meals. Michael decided to get a regular entree item with a soup starter. He chose the french onion soup and sirloin steak sandwich. The rest of us went with the $35 meal deal. We all had the butternut squash soup to begin with, because who can resist this sweet and creamy gourd? The soup was more savory than sweet, but very creamy and the buttery flavor of the squash came through, as well as salty notes from the cheese, and a kick from the added garlic. Michael was equally pleased with his French Onion Soup. The oozy, melty cheese layer and the smell of caramelized onions said it all. It was a winner.

Next came the salad course. Natalie and I chose Wildfire's Signature Salad which comes with mixed greens, hearts of palm, carrots, eggs, tomatoes, cucumbers, and croutons. This was one hearty salad! Natalie and I had to stop ourselves from eating it all to save room for the main course. Ariel and Travis ordered the caesar salad, which they seemed to enjoy as well.

Travis and Michael enjoying their meals

While we were waiting for our entrees, a funny thing happened. Ariel and I began taking pictures of everything from our drinks to salads for the blog, as per usual when we dine out. This time, however, our waitress noticed and asked us what we were doing. We proceeded to tell her about our blog and in a flash the manager was at our table asking us about the blog and making sure our meal was going well. Needless to say we got the star treatment that night. Ariel and I felt like celebrities! Okay, we didn't get anything for free, but it made us think we should mention this blog more often!

Cedar Plank Salmon

After the excitement wore off, our entrees arrived. Ariel, Travis and I got the cedar plank salmon, which had a smoky flavor that paired nicely with the sweet brown sugar soy glaze. Ariel and I agreed the salmon was a bit dry, but overall still a yummy piece of fish. Micheal ordered the Peppercorn Tenderloin Steak Sandwich, which came with a hearty portion of meat, along with oven roasted tomatoes, lettuce, grilled onions and ranch sauce. Natalie savored her filet mignon. I tried a piece and the meat was so tender and juicy, with a nice char on the outside. I like a girl who likes her meat!

Natalie gets ready to dig in

After soup, salad and an entree, we were all stuffed! But dessert was part of the deal, and like I always say, "there's always room for dessert!" Natalie, Travis and Ariel ordered the seasonal pumpkin pie, while I opted for the chocolate molten cake.

A chocolate lover's dream

The chocolate cake was moist and very chocolatey, but the center wasn't very molten. The ice cream was rich and creamy and the chocolate and caramel sauces added to the decadence, but all in all it wasn't anything too special (That doesn't mean I didn't lick my plate clean!) The real winner though was the pumpkin pie. I got a bite of Natalie's and it was the best freakin' pumpkin pie I'd ever tasted. The pumpkin filling was full of pumpkiny goodness, with just the right amount of spice and it was oh so creamy and smooth. The thick layer of whipped cream was just sweet enough and so light and airy. Heavenly! We waddled our way over to the theater and staved off food comas to take in the movie Twilight. (Worth it just to look at dreamy Rob Pattinson, ladies!)

Pumpkin Pie Oh My!

2.5 out of 3 JAMs




Wildfire Restaurant
Tysons Galleria
1714 U International Drive
McLean, VA 22102
703-442-9110
http://www.wildfirerestaurant.com/second_level/restaurant.htm

It's not Thanksgiving without Apple Pie

All American Apple Pie

This post is coming a little late, as I am behind on my posting as usual, but I couldn't resist writing about the Apple Pie I baked for Thanksgiving. Despite the fact that Ariel's boyfriend deemed Apple Pie the most boring of all pies, I was determined to find a recipe that would do this American classic justice. Apple Pie has been one of my all time favorite pies ever since I was a little girl. My dad and I share an affinity for fruit pies, especially apple.

Our family always cooks up a feast during the holidays, and desserts are no exception to that rule. My mom is a firm believer in making desserts from scratch, and I completely agree. The taste of homemade pies, cakes and breads is so worth the extra time and effort. The taste of fresh ingredients just shines through and beats the socks off those frozen desserts and mixes.

Like many of you all out there, I was afraid to make my own pie crust, but after triumphing over the summer with a raspberry peach pie, I was ready to make another go around. I am a fan of the blog, "The Art and Soul of Baking" and I saw that the author had put up a wonderful step by step process for making pie dough. I mistakenly bought "white wheat" flour, which is not at all similar to all-purpose white flour. The protein content is too high and it absorbed too much liquid. The dough became tough and unmanageable. After my first batch was scrapped, and I replaced the white wheat with all-purpose flour, everything went along much more smoothly. Just make sure to keep that butter really cold and to gradually add ice-cold water as needed to keep the dough moist.

I was worried about how the crust would actually turn out, but it turned a beautiful golden color after baking in the oven. Everyone at my Thanksgiving dinner was a fan of the apple pie and commented on how pretty it looked. Even the apple pie haters (ahem, AJ) said they enjoyed the pie. I think next time I would make sure to roll out the dough a little thinner, because the crust was rather thick, and to cook it a little longer so the apples in the filling would become softer. Hopefully I can hone my pie making skills with another pie for Christmas. Don't you all just love the holidays?

All-American Apple Pie
Makes 1 (9-inch) pie, serving 8 to 10

6 to 7 (2½ pounds) medium to large Granny Smith or other tart apples, peeled,
cored, and cut into ¼-inch-thick slices (JAM note: I used 4 Granny Smith, 2 Stamen, and 1 Golden Delicious)
¹⁄³ cup (2¼ ounces) or more sugar, either granulated or firmly packed brown sugar, plus 1
to 2 teaspoons granulated sugar for sprinkling (JAM note: I used half white and half light brown sugar)
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cinnamon
¹⁄8 teaspoon allspice
1 large egg yolk
1 tablespoon milk or cream

Preheat the oven to 400°F and position an oven rack in the lower third. Following the
instructions in Step 7 on page 178, transfer one rolled-out circle of pie or tart dough to a 9-inch pie pan and the other to a baking sheet. Chill them until ready to use.

Taste the apples; if they are very tart, you may want to increase the sugar by 2 to 4
tablespoons. In the large bowl, gently toss the apples with the ¹⁄³ cup sugar (or more),
the lemon juice, cinnamon, and allspice until evenly coated.

Trim the dough in the pie pan so it is flush with the rim. Transfer the filling to the pie shell and press down firmly on the apples with the spatula to eliminate some of the air pockets. Scrape any sugar or spices left in the bottom of the bowl over the top of the apples. Top with the other dough half, again following instructions for transferring dough and decoratively crimping the edges. Chill for 30 minutes.

In a small bowl, beat the egg yolk with the milk to create an egg wash and use
the pastry brush to lightly glaze the surface of the pie. Sprinkle the pie with 1 to 2
teaspoons sugar. Use a paring knife to cut 3 or 4 decorative slits in the pie to allow steam to escape (or use a mini cookie cutter to make cuts in the dough). Bake the pie for 50 to 60 minutes, until the crust is a lovely golden brown and the apples are bubbling and tender when pierced with the tip of a paring knife. (JAM note: My oven cooks things fast, I only baked the pie for a little under 50 minutes) Transfer to a cooling rack and let cool for 40 to 60 minutes.
Storing: The pie will keep at room temperature under a cake dome for up to 2 days. For longer storage, cover with plastic wrap and refrigerate. Reheat in a 375°F oven for 15 to 20 minutes to warm the filling and re-crisp the crust.

FLAKY PIE DOUGH

Makes 1 (9- or 10-inch) pie shell

1 stick (4 ounces) cold unsalted
butter, cut into ½-inch pieces
3 to 4 tablespoons cold water (JAM note: I doubled the recipe so I could have two pie shells)
1¼ cups unbleached all-purpose flour
1½ teaspoons sugar (omit for a savory crust)
¼ teaspoon salt

Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small cup until needed.

Mix the dough: Place the flour, sugar, and salt in the bowl of the food processor. Process for 10 seconds to blend the ingredients. Add the frozen butter pieces and pulse 6 to 10 times (in 1-second bursts), until the butter and flour mixture looks like crushed crackers and peas. (JAM note: I used my hands to mix the dough, which is a bit more difficult, but still doable)

Immediately transfer the butter-flour mixture to the large bowl. Sprinkle a tablespoon of the cold water over the mixture and “fluff” it in, then add another, and another, until 3 tablespoons have been added. Continue to fluff and stir 10 or 12 times. It will not be a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. Before bringing the dough together, you need to test it for the correct moisture content. Take a handful of the mixture and squeeze firmly. Open your hand. If the clump falls apart and looks dry, remove any large, moist clumps from the bowl then add more water, one teaspoon at a time, sprinkling it over the top of the mixture and immediately stirring or mixing it in. Test again before adding any more water. Repeat, if needed. The dough is done when it holds together (even if a few small pieces fall off). If the butter feels soft and squishy, refrigerate before continuing. If the butter is still cold and firm, continue to the next step. (Note: Adding the liquid may also be done on low speed in a stand mixer fitted with the paddle attachment—add three-fourths of the liquid, test for moistness, then add the remaining liquid if needed.)

Knead and chill the dough: Turn the dough onto a work surface and knead gently 3 to 6 times. If it won’t come together and looks very dry, return it to the bowl and add another teaspoon or two of water (one at a time), mixing in as above, and try again. Flatten the dough into a 6- or 7-inch disk, wrap in plastic or parchment paper, and refrigerate for 30 minutes. This allows time for the dough to hydrate fully and for the butter to firm up again.

Roll the dough: If the dough has been refrigerated for more than 30 minutes, it may be very firm and hard and will crack if you try to roll it. Let it sit on the counter for 10 to 15 minutes until it is malleable but still cold. Dust your work surface generously with flour and set the disk on the flour. Dust the top with flour. Roll, turning the dough, until you’ve got a 14- to 15-inch circle about ¹⁄8 inch thick. If at any point the dough becomes warm and sticky, gently fold it into quarters, unfold it onto a baking sheet and refrigerate for 15 minutes, or until the butter is firm again.

If a crack or hole forms while rolling, brush any flour away and patch the area according to the instructions above.

Transfer the dough: Fold the dough circle into quarters, brushing off any excess flour as you fold. Put the point of the folded dough in the center of the pie pan, tart pan, or baking sheet and unfold the dough, lifting it slightly as necessary to ease it into the crevices of the pan. Do not stretch or pull the dough, which can cause thin spots, holes, and/or shrinkage during baking.

Trim the dough: Use a pair of kitchen scissors to trim the dough so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill for 30 minutes before baking. (JAM note: I just used a knife to cut off an excess edges of dough).
Storing The dough can be wrapped in plastic and refrigerated for up to 2 days, or double-wrapped in plastic, slipped into a freezer bag, and frozen for up to 1 month.

2 out of 3 JAMs

Seasonal Eats - Pumpkin Bread

To me, nothing says fall and winter holidays like pumpkin (well, besides chocolate and peppermint), so when I was baking a pumpkin pie, I knew I wanted to try some other pumpkin inspired recipes. Seeing as the pumpkin bars I made earlier were such a hit, I decided to make some pumpkin bread with cranberries for Thanksgiving/post-Thanksgiving.

Adapting a recipe from The Joy of Baking, I made the pumpkin bread with some slight alterations, adding dried cranberries for a little extra holiday cheer. The bread was moist and carried an aroma of pumpkin pie spices, with just a hint of sweetness. It was delicious!

I brought some in for my coworkers as a Thanksgiving treat and they all enjoyed it (though obviously if you are not a fan of pumpkin pie, this pumpkin bread might not be your JAM). We ate it during the morning as a breakfast but certainly it could serve as a not so sweet dessert (probably delicious served warmed with ice cream).

Pumpkin Bread (makes 1 loaf)

Preheat over to 350 degrees. Grease a loaf pan (9x5).

Ingredients:

Whisk together in a medium bowl:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp grated or ground nutmeg
• 1/4 tsp ground cloves

Combine in a small bowl:

• 1/3 cup water or milk
• 1/2 tsp vanilla extract

Beat in a large bowl until fluffy:

• 6 tbsp (3/4 stick) unsalted butter, softened to room temperature
  
• 1 cup sugar
• 1/3 cup packed brown sugar

Instructions:

1. Once the butter and sugar are fluffy and well combined, add in 2 eggs, one at a time, and beat on low until well blended.
2. While still beating on low, add in 1 cup cooked or canned pumpkin puree.
3. Add the flour mixture in 3 parts, alternating with the milk mixture, while beating on low, being sure to scrap down the sides of the bowl. Beat until smooth.
4. Fold in 1/2 cup dried cranberries.
5. Pour batter into loaf pan and spread evenly, ensuring batter is evenly distributed.
6. Bake until toothpick inserted into center comes out clean, approximately 1 hour.
7. Let cool in pan for 5 to 10 mins before unmolding. Cool completely before cutting.

All in all, a 2 1/2 out of 3 JAMs. While the texture could have been a bit more moist and less crumbly (next time I will probably add a little more pumpkin), the flavor and aroma were amazingly fragrant and very very festive.

Yum!

Sick of soup...not yet...

Pot of green lentils, sweet potato, and onions.

I hope you all are not sick of soup yet, because I am still obsessed with eating a warm bowl of the stuff on a cold day. I don't know how many of you have leftover chicken broth and sweet potatoes from Thanksgiving, but if you do this recipe will serve you nicely.




I have had a hankering for lentil soup ever since my coworker, Jennifer, got a bowl at Cosi. I hadn't made lentil soup in awhile, but knew from previous experiences that working with these legumes is fairly simple, especially if you get the red lentils (JAM Note: the red lentils have had their husk removed which shortens cooking time).




I looked up a recipe I had saved from an old washington post article. I went to the store to pick up some ingredients: an onion, cumin, and those red lentils. Of course, the store had no red lentils, so I picked up some green instead. I also forgot the cumin!


I essentially improvised, using the recipe I had seen as inspiration. I sauteed diced onion in a pot with some olive oil. When that started to carmelize, I added one sweet potato (JAM Note: chopped into 1" pieces) and two cloves of garlic. I then rinsed 8 oz of green lentils and added them and along with 16 oz of chicken broth. I threw in some salt, pepper, and chilli powder and brought the mixture up to a boil. Then I cover the pot and let it simmer for about an hour and a half to two hours (JAM Note: or until the lentils are soft).


The flavor of the chicken broth really made these lentils outstanding. They were salty and just a lil smoky. The cumin would have been a nice touch - I will remember that next time. The sweetness of the onion and potato really complimented the lentils nicely. A little extra spiciness might be nice -maybe some extra chilli powder or red pepper flakes could have been added. But overall this dish is simple and hearty. I will be eating this the next couple of days!





2 out of 3 JAMs

Pomegranate at Pinkberry

I've always been torn between Pinkberry and Red Mango, especially since often times they end up being right next to or across from each other, at least here in the city. Ultimately though, Pinkberry usually triumphs, due to its extra flavor, coffee, which has that tangy Pinkberry flavor with a hint of coffee.

But when I heard about Pinkberry taking coffee off the menu and replacing it with pomegranate, I definitely knew I wanted to check it out!


I selected a medium pomegranate with cookies 'n cream, chocolate chips, and strawberries, as after sampling it thought its more tart flavor would not go well with my usual choice, mango. The yogurt itself is more tart than the regular flavor, and there is just a hint of pomegranate flavor, not overpowering at all. The texture is identical. It went best with the chocolate chips and chocolate cookies, as at times the strawberries clashed with the yogurt's flavor.

While it's not as good as coffee (though Travis would argue that it's much better), I give it a 2 1/2 JAMs out of 3, definitely worth trying especially if you like your Pinkberry with sweet (like cookies) toppings.

Teasim the Season...

...To be sippin' on some delicious chai! Teaism is a delightful tea shop and restaurant in DC. There are three locations: Dupont Circle, Penn Quarter, and Lafayette Station. I have been to both the Dupont and Penn Quarter locations. I first heard about Teaism on the food network (ok so I was a little behind on the news). Ever since I had my first sip of hot chai, I knew there was no going back to the Starbucks version. It was warm, creamy, and spicy.

I had raved about this place so often, that I was afraid I had overhyped the chai for my boyfriend. But it seems the chai has won him over, and now he has been raving about it to his friends in Boston. We decided to take Matt to Teaism the day after Thanksgiving to show him what the hype was all about.

Chai, 'nuff said.

We drove into DC to the Penn Quarter location. Although I have yet to see the Lafayette Station location, I believe the Penn Quarter restaurant to be the nicest. It is artfully decorated with japanese prints, bamboo screens, and my favorite - a koi pond!

One fish, two fish, orange fish, huge fish...that's how it goes right?

There is nothing more relaxing than sipping on a hot chai while listening to the sound of water trickling into the koi pond.

Doing their best fishy faces.

While we didn't sample any treats on this trip, Teaism has a delightful ginger scone and a scrumpcious salty oat cookie. Also, don't be afraid to order a bento box if you happen to stop by for lunch or dinner. Well, these are a few of my favorite things...

PS Don't call it a chai latte! AJ was harassed for calling it such. This ain't no starbucks y'all.

Teaism

Penn Quarter

400 8th Street NW

Washington, DC 20004

(202) 638-6010

877-8TEAISM

A "Frolland" Thanksgiving

A plate with all of the trimmings.

This was the first year that AJ's family and my family came together to celebrate thanksgiving. Our families get along very well - AJ's dad even took to calling this event the Frolland Thanksgiving, merging our two families surnames together. Frolland does have somewhat of a whimsical sound to it - and this holiday couldn't have been merrier, what with all of the wonderful people and food.

AJ made us some cookies, but he eated them!

(Malia and V aren't pleased that I am photographing them)

AJ's family was in charge of butternut squash soup, salad, sweet potatoes casserole, the turkey, gravy, and chocolate cake. My family brought all the rest: cranberry sauce, biscuits, brussel sprouts, herb and bacon cornbread stuffing, mashed potatoes, lemon cranberry bread, apple pie, pecan pie, and pumpkin cheesecake. We certainly weren't lacking at this table.

AJ's dad carved this brined beauty.

The turkey was brined and seasoned with lots of garlic! This is probably the best turkey I have ever had at Thanksgiving. It was so juicy and flavorful. It reminded me why turkey is the centerpiece on so many tables this holiday.

Of course one cannot have turkey without stuffing. Everyone (the four coworkers, five friends, and four family members I polled) seems to favor their mother's stuffing recipe. And my family certainly agrees. We love my mom's cornbread stuffing with bacon and herbs. The cornbread gives the stuffing such a traditional feel. The bacon and herbs pack in a ton of flavor. When I was in college, I would pack up my mom's stuffing and live off of it for a week.

The dessert spread (from the left, clockwise): pecan pie, chocolate cake, lemon cranberry bread, apple pie, and pumpkin cheesecake.

We had to save room for dessert - we had five different items from which to choose! The only way to go on Thanksgiving is to sample everything that is offered. I mean how many other occasions are you going to have five desserts to sample for free? They were all delicious. My mom made lemon cranberry bread for V (my Thanksgiving averse sister). V also sampled some other desserts as well and gave the chocolate cake a two thumbs up - which is a lot coming from someone who doesn't usually go for chocolate desserts.

The pumpkin cheesecake has been a tradition in our family for years - I tweaked the recipe a tad by going with an oreo crust instead of our usual gingersnap one. AJ said it was better than cheesecake factory. :) Which of course I knew, because everything is better when its made from scratch. And in the company of those you love. My mom taught me that much.

Hope you all had a wonderful thanksgiving as well!

What was your favorite dish?