Monthly Review: March 2013

Another month went by in a flash, hopefully spring is here!  Check out what photos I have captured on my iPhone!

Interested in what we did in the past?
2013: January February
2012: May June July August November December

Unfortunately, the month of March started off on a sad note for us.  One of our adorable kitties, Malcolm, passed away.  I realize not everyone feels this way, but to us the cats are like family and it’s difficult when they’re gone.  Thank you to all of our friends and family for the kind words, wonderful memories, and flowers.  We’ll miss you Malcolm!

I’m probably the last person to check out Union Market, but thanks to my friend Alix- I (finally) did!  After sandwiches from Red Apron Butchery, I also got some goodies for Sam.  Alix and Sam are pickle lovers, so thanks to her I was able to choose the best one’s from Oh! Pickles.  I also bought some fresh bread, from Lyon Baker, and a new beer from Cordial.  Have you been to Union Market?  If so, what’s your favorite place to eat at?

One early afternoon, Sam and I explored a new place- The Coupe.  It’s a 24 hour diner in DC.  Since then, I’ve also stopped by for coffee on a Saturday morning- lots of people coming in for brunch!

We also checked out a new gem in our new locale- El Chucho.  If you’d like to see what we ate and drank check out our El Chucho Review blog post!  What’s your favorite dish on their menu?

The 2 days before running races I like to make a giant pot of pasta.  Of course, I get bored of just red sauce- so I tried out a brussels sprouts mac ‘n cheese recipe.  Need other some new recipe ideas? Clams and Linguine with White Wine Sauce; Green Pea & Pancetta Linguine; Kale Lasagna; Lobster Mac ‘n Cheese; Mushroom Bolognese Fettucini; No-Cook Spaghetti Sauce; Provencal Pasta Sauce; Rigatoni with Vegetables, Figs & Blue Cheese; Sam’s Summer Pasta Sauce.

I ran in the Rock ‘n Roll Half Marathon!  This was my 10th half marathon!  Congrats to all the runners out there, and thanks to my friends Steph & Cassie for being great cheerleaders.  Unfortunately, Sam was unable to run- but as always, he was my best cheerleader out there!  I also celebrated by eating a couple of our Green Cupcakes with Cream Cheese Frosting!

I’m excited for #11 next month: the Rock ‘n Roll Half Marathon in Nashville.  Anyone running that race?  Any Nashville recommendations?  It’ll be a fun girls weekend which includes my friends Becky and Lianne– make sure to check out how their training is going!

Welcome the newest member of our family at Fifth Floor Kitchen!  His name is Fuggles- it’s a type of hops used in British beer.  One of Sam’s hobbies is brewing his own beer, which is where we got the idea for this cutie’s name.  He’s a little less than a year old, and a very energetic little guy!  I’m sure he’ll keep Van Gogh (our other kitty) on his toes!

Every couple needs a date night.  Everyone needs a date night at Red Rocks.  It’s our favorite pizza place in DC, and you all should check it out (at least) once.  Above is the Roasted Eggplant pizza (roasted eggplant, goat cheese, pesto, parmesan).  You should all be happy I shared this classified secret with you!  😉

I really enjoy having dinner dates with food blogger friends- I always get the great gossip about new restaurants, best dishes and fun events.  This past month Olga, from Mango & Tomato, and I went to Dukem.  I haven’t had Ethiopian in a long time, and it was nice to try a new spot.  Have you had Ethiopian?  If not, definitely give it a shot.

Thanks to Liza, of (a)Musing Foodie, and her post about Tonx- I knew we had to try a new coffee.  Check out how to get a free sample of Tonx Coffee here!  We received a medium roast for our sample, and it was perfect for the cold March mornings!

Full disclaimer: For the free sample Tonx will ask for credit card information, and automatically subscribe users to the lowest monthly subscription, unless you cancel (which is done with a quick press of a button).  They will provide reminders (via email) before moving you to the subscription (a couple of days notice).   

*This was not sponsored by Tonx, just me sharing a link to a free sample!

The Monday’s in March have not had the best weather- hello snow!  I’m hoping April will bring more sunshine and higher temperatures.  We did stay warm this month by making some of these recipes: Dal with Lots of Vegetables; Provencal Pasta Sauce; Rhubarb-Blueberry Pie; Rice & Lamb Burgers with Spinach & Tzatziki Sauce and the Banana & Chocolate Chip Cake.

To end the month on a delicious notice- my runner friend Tracy and I tried this amazing dessert: Deep Fried-Bacon Wrapped PB Cups.  Where can you find this treat?  At The Passenger!  Awesome bar too, so doubly worth the visit.

Clams and Linguine with White Wine Sauce

I know there hasn’t been a post on this blog in a week!  We have been cooking, but we’ve been having problems with the photography.  Our little space is fairly dark, especially now that summer is coming to an end, so until we have some new camera equipment (on the way!), it’s difficult to show off the appetizing food.  Until then, try out one of Sam’s newest recipes. 

I have to say that I’m super proud of this one.  I thought it up all on my own and it turned out great on the first try!  The subtle sweet flavor of the clams with the rich white wine sauce over pasta is absolutely delicious.  For those of you who might be a little timid about cooking seafood, this is definitely a good one to try; it’s really easy!

Clams and Linguine with White Wine Sauce

5 lbs, littleneck clams (should be about 50 clams)
¼ lbs pork belly, cubed (you can substitute with bacon, just not the maple kind)
½ bulb of fennel, chopped
8 cloves garlic, chopped
1 lbs dried linguine
1 bottle of dry white wine, room temperature (chardonnay would work great)
2 cups grated Parmesan cheese (please don’t use that powdered stuff)
½ cup flat leaf parsley, chopped
2 tbsp butter
2 tbsp extra virgin olive oil
¼ cup heavy cream
¼ cup flour
1 tsp salt
1 tsp pepper
¼ tsp crushed red pepper

First, rinse the clams in a colander under cool water.  Check to make sure that they are all firmly closed in their shells.  If you find any that are open or have cracked shells, throw them away.  Once they’re clean, set aside.

In a deep saucepan melt 2 tablespoons each of butter and olive oil over medium heat.  Then add the pork fat and cook until it begins to render a bit.  Now is a good time to start your boiling your pasta.  Next add the fennel and sauté until it becomes translucent.  Add the garlic and cook for 1 minute, you do not want it to burn.

Now add the clams, white wine, 1 teaspoon each of salt and pepper, and a pinch or crushed red pepper.  Cover and simmer for about 5 minutes until all of the clams have opened their shells.  When the clams are done, remove them with a slotted spoon and add them to the strained, cooked pasta in a large pot and cover to keep warm.

Uncover the white wine mixture and cook on high heat until it reduces by half.  Add ½ cup heavy cream and continue to cook until the mixture again reduces by about half.  Add the flour and whisk briskly for 1 minute.  Pour the mixture and the grated Parmesan over the pasta and clams and mix together thoroughly.

Garnish with chopped parsley and serve with a sliced baguette.  Enjoy!

Green Pea & Pancetta Linguine

We had a busy and exciting weekend.  My friend B* from Boston came to visit, and there were also friends from different places which were visiting D.C.  Some of the girls and I ran the Susan B. Komen 5K race.  It’s a great cause to support, although this isn’t my favorite running race.  I enjoy the company and support the cause.  In a running race aspect- it’s a bit crowded, so you just have to relax and enjoy the sights.

Whenever a group of us gets to spend time together, it reminds me to all of our fun days in undergrad.  It’s wonderful to know that the strength of the bonds we have made many years ago is still there.  It’s interesting to think that we spend only a few years getting to know each other.  And then everyone scatters all over- really all over.  It’s wonderful to know that great friendships can sustain the long distance!

But onto food!  We made this last weekend actually, when we didn’t have visitors.  Although I really do say this about many recipes, this one is easy and can be made under 30 minutes.  Talk about a time saver with a delicious meal waiting for you.

Green Pea & Pancetta Linguine
Adapted from: Cooking Light (April 2011)

Servings: 4
Time: 30 minutes

3 tbsp olive oil
3 oz pancetta, chopped
3 shallots, finely chopped
2 lbs frozen green peas
3 garlic cloves, minced
1/4 cup dry white wine
1 tsp dried thyme
1/2 lb linguine pasta
1 tbsp salt
1 tsp black pepper
1/2 cup Parmesan-Reggiano cheese, grated

Heat skillet over medium heat, add 1 tbsp olive oil.  Add the chopped pancetta and cook for about 10 minutes or until browned and crispy, stirring occasionally.  Remove pancetta from the pan, and put in a bowl on the side.  Leave the drippings, and add the shallots into the heated pan.  Cook for about 4-5 minutes, until they are tender, also stirring occasionally.  Then add the peas and garlic, cook for 1 minute.  Next, add wine and thyme.  Increase the heat to medium and bring liquids to a boil.  Cook until the liquid reduced (about 5 minutes).  Then remove from heat.

Meanwhile, cook the pasta per package directions.  Drain the pasta.

Finally, add the pasta, 2 tbsp of olive oil, salt, black pepper and pancetta to the pea mixture.  Toss well.  Divide the pasta into 4 servings.  Sprinkle cheese onto each serving.