When I was in high school my parents used to make me see a nutritionist because they were so worried about the amount of sugar I ate. I had to make a deal that I would eat at least one real meal a day consisting of no sugar and some protein. I had eating habits resembling that of 8 year olds and the Easter Bunny, and my parents were determined to change me. I’d like to think that since high school my diet has changed, although this blog has not helped my case. I no longer carry Gobstoppers at all times, and my one real meal a day has even increase to two. Making the parents proud.
I typically don’t include savory dishes, but this tart was too pretty to pass up. And the whole wheat crust was pretty life changing, so I decided to make an exception.
Whole Wheat Crust
- 8 tablespoons unsalted butter (1 stick), melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 1/4 cups whole wheat flour, plus more as needed
- Heat the oven to 350°F and arrange a rack in the middle.
- Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated.
- Add the measured flour and stir until just combined and a soft dough forms.
- Sprinkle the dough over the bottom of a well buttered 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
- 1/2 cup grated sharp cheddar
- 7 eggs
- 1/2 tsp finely chopped thyme
- 1/4 tsp salt
- Pepper to taste
- 1 finely sliced large tomato
- Beat eggs, thyme, salt and pepper until eggs begin to froth.
- Sprinkle the cheese on the bottom of the tart evenly.
- Arrange the slices of tomato over the cheese.
- Gently pour the egg mixture over the tomato.
- Bake at 350 degrees for 30- 35 minutes or until egg mixture is set.
As I previously mentioned, these past few months a few classmates and I have been working with the Sweet Virginia Foundation, helping prevent the decline of honey bees. Although I’m self regeious enough to claim I do community service, the project doubled as both an ego boost and class assignment. All of which culminated in this video. Don’t worry, it’s only four minutes, and has a lot of cute kids (if you’re into that…) so watch it and hopefully learn something. But also feel free to mute my section as apparently on camera I develop a speak impediment/ lisp.
After much anticipation we ended up coming in second place in the video competition. As this is famed chef Jose Andre’s restaurant, the price was a tasting menu at his restaurant Jaleo. The meal was beyond generous, consisting of everything from cava sangria to croquettes served in a glass shoe (maybe a questionable choice). I have to admit that when I first tried the food I found the flavor profiles to be a little singular, mainly consisting of acid or oil. However, in reflection I truly believe that they were not one dementional at all, and rather completely authentic. I’ve been so brain washed by the food industry that if every plate doesn’t have every flavor note, bitter, salty, sweet, acidic, topped up with notable umami, that the dish is simple. However, there is always something to be said for tradition, and the integrity of culture and ingredients, which was tangible in each bite. So thank you, Jose, for a fabulous meal and even better class.
This statement sounds a little pretentious, so bare with me, spare your judgement until post explanation. After returning from France, I have developed an interested in the localized food movement (such a pretentious statement, I warned you). However, this interest stems out of a necessity our American culture just doesn’t understand, and Europeans drill in at a young age. While in France I learned from my classes, the farmers markets and the people, that specialized local products, are healthier for the environment, the animal/insect producers, and the workers involved.
This interest spurred me to visit a local honey production company in Virginia a couple of weeks ago. Although it is off season and the bees are technically hibernating, during my visit I got to learn more about the endangerment of honey bees, their incredible benefits and the local food movement in Virginia. After a day of painting beehives and touring the facilities, my pathetic attempt at manual labor was rewarded with some of the best honey I’ve ever had. It was so impressive to see that Americans are finally catching up and focusing not just on quantity but on quality, and the community building aspect of food. I look forward to returning in April when the bees are pollinating, and refilling my already empty honey jar.
To read more about Sweet Virginia’s mission and the honey bees, click here.
Ice skating is just something you have to do during the holidays. And lucky the new and improved Georgetown Waterfront has a rink built in for the winter. And a major bonus is that the surrounding restaurants are offering outdoor seating areas and heated patios. So if you are afraid to skate, you can drink some liquid courage at Farmer, Fishers and Bakers outdoor bar. Or reward yourself with dessert from Saquoia after skating around the rink three times without falling.
This Tuesday DC really was the place to be. The energy at the White House was amazing as every one celebrated the reelection of our President. Although I won’t be here for the inaugural ball I am so happy I got to be here for the election. As GW students we are so lucky to be experiencing this exciting time.
We started halloweek early with a festive themed dinner party! I made chicken noodle soup and biscuits for dinner; funfetti pumpkin seeds and spiced pumpkin seeds to munch on; and squirrel cinnamon tortilla chips with pumpkin chips for dessert. All washed down with warm cider. And luckily I have enough left over to get me through Hurricane Sandy. Stay safe this weekend and have a great Halloween!
This weekend we rented a car and drove to Cox Farms in Virginia. This is the ultimate fall paradise complete with hay rides, apple cider and endless pumpkin pies. I would highly recommend going with kids because most of the playgrounds and activities you have to be about a foot tall to get in to. Despite our height, we really proved to have the maturity level of children because we laughed at the name Cox Farms for way too long. Oh well Halloween is all about getting in touch with your inner child right?