Light Asian Vinaigrette

I use this on fresh greens and on some vegetables.  Enjoy!

For one batch, you'll need:

+ rice wine vinegar, 6 tablespoons

+ apple cider vinegar, 2 tablespoons

+ garlic, 1-2 cloves, grated

+ ginger, 1 one-inch segment, grated

+ S&P, to taste

+ olive oil, 1/3 cup

Combine the first five ingredients in a heavy bowl.  While whisking, slowly drizzle in the oil (this emulsifies the ingredients, making a light dressing).  Remember:  a little goes a long way!

New Potato and Green Bean Salad

This salad is a true classic, and it's easy to adapt to suit the rest of the meal. Enjoy!

For 6 servings, you'll need:

+ baby potatoes, 1 pound

+ green beans (fresh), 3/4 - 1 pound, ends removed

+ salt

Bring a large pot of water to a boil. Slice the largest potatoes in half, and leave the smaller ones intact. Liberally salt the water, and boil the potatoes for about 20-25 minutes, or until al dente. Add the green beans to the same pot, and blanch for 5 minutes. Drain everything. While the vegetables are still hot, add a vinaigrette or light dressing. Enjoy!

Creamy Tomato Pasta with Chicken

What's not to love?

For 2 servings, you'll need:

+ 1 chicken breast

+ whole wheat penne (any short shape will do), 1/2 pound

+ fresh grape tomatoes, 1 pint

+ garlic, 2 cloves, minced

+ S&P

+ olive oil

+ red wine (I used Syrah, but basically any red will do), 2 splashes

+ heavy cream, about 1/3 cup

+ parmesan cheese, grated, about 1/2 cup (more, if you like)

In a skillet, bring 2-3 tablespoons of olive oil to medium-high heat.  Liberally season the chicken on both sides with S&P.  Cook for about 6-7 minutes on each side.  Allow to rest, then slice thinly.

Cook pasta until al dente, according to package directions.

After removing chicken from pan, deglaze pan with red wine.  Add the tomatoes, toss to coat in oil and wine, and cover.  Every minute or so, remove lid and give the tomatoes a gentle wiggle. When all of them are blistered (their skins are shriveled up), add the garlic and chicken.  Cook for just a minute; remove from heat, and stir in heavy cream and parmesan cheese.  Serve atop pasta.  Enjoy!

Cinnamon Puffs

These are so simple (and, I'll admit, a bit unoriginal) that I was almost embarrassed to post this recipe; however, they're just too yummy not to be shared!

For a plate of puffs (to serve several children or two famished "big kids" (yes, I refuse to admit that I'm a grown up), you'll need:

+ frozen puff pastry, thawed, 1 sheet

+ granulated sugar, 3 tablespoons

+ ground cinnamon, 1/2 teaspoon

+ salt, 1 small pinch

Preheat oven to 400 degrees F.  Cut puff pastry into small pieces of roughly equal size.  In a small bowl, combine sugar, cinnamon and salt.  Sprinkle sugar mixture evenly over puff pastry, and press into the dough with the back of a spoon.

Bake for about 18 minutes, or until golden brown.  Enjoy- preferably with a glass of cold milk!

Apple Pork Chops

Pork chops that made my Jewish boyfriend ask for seconds.

For two, you'll need:

+ 2 frenched, thick-cut pork chops

+ 3 sweet apples* (I used Braeburns), cored

+ 1 small onion (white or yellow), petaled

+ brown sugar, 2 teaspoons

+ olive oil, 3 tablespoons

+ soy sauce, 6 tablespoons

+ apple cider, 3 tablespoons

+ chicken stock, about 3/4 cup

Cut a pocket in each pork chop, and insert one apple ring (about 1/4 inch thick, with the core removed) and one teaspoon of brown sugar into each. Whisk together 3 tablespoons of soy sauce, 1 tablespoon of olive oil, and the apple cider. Marinade the chops for at least 2 hours, in the refrigerator.

Preheat oven to 375 degrees F. Arrange the petaled onion and the remaining apples (cut into eighths, with the cores removed) in the bottom of a baking dish. Add chicken stock and remaining soy sauce.

In a skillet, bring remaining olive oil to medium-high heat. Salt and pepper each chop, and sear for about 1 minute on each side. Transfer to the baking dish. Bake for 25-30 minutes. Allow to rest for 5-10 minutes; enjoy!

* I cook almost exclusively with Granny Smith apples, because they're tart and substantial, but in this case, we're looking for a nice, sweet apple. Go ahead and use whichever variety you like best.

Cinnamon Apples

I didn't realize that this delicious side dish was a specialty of the South until I couldn't find it on the menu of a local DC diner. Back home, these sweet, spicy apples may accompany any meal, and are particularly delicious for breakfast, served alongside toast.

I usually estimate one large apple per person, so multiply this recipe to feed your family and friends:

+ one large apple (Granny Smith, Golden Delicious and Pink Lady apples are the best for this)

+ butter, 2 tablespoons

+ brown sugar, 3 tablespoons

+ ground cinnamon, 1/2 teaspoon (you can use up to 1 teaspoon, but remember: a little goes a long way!)

+ salt, 1 pinch

Peel and core the apple(s); slice into 1/4-inch segments. Melt butter in a small saucepan over medium heat; add apples, and saute just until softened. Add brown sugar and cinnamon, and continue to cook until the apples are fully coated in sugar. Enjoy!

Broccoli and Goat Cheese Spaghetti

A great vegetarian option, though you could certainly add chicken. Couldn't be much easier to prepare- or much faster!

For about four servings, you'll need:

+ 1/2 pound of whole wheat spaghetti

+ 1 1/2 - 2 cups broccoli florets

+ 1-2 cloves of garlic, minced

+ 1 large shallot, thinly sliced

+ butter, 3 tablespoons

+ olive oil, 3 tablespoons

+ goat cheese (chevre), 4 ounces

+ S&P

Cook pasta according to package directions, just until al dente. Drain.

In a skillet, melt butter and saute shallot until translucent. Add garlic, and continue to saute until soft. Add broccoli and 2 tablespoons olive oil; cook until broccoli is tender. Add spaghetti and stir in goat cheese; mix until cheese is melted and coats the pasta. Drizzle on the last of the olive oil, and enjoy-- preferably with a big piece of crusty bread.

Smothered Chicken Cutlets

If you grew up in the South, you've probably had smothered pork chops more times than you care to remember.  I added mushrooms to mine, and used chicken instead, but it still reminds me of home.

For two, you'll need:

+ 2 chicken breasts, butterflied

+ flour

+ eggs

+ bread crumbs

+ S&P

+ olive oil, 3-4 tablespoons

+ fresh thyme, 4-5 sprigs

+ cremini mushrooms, sliced, 7-8 (you can use another variety of mushroom, if you want, but steer clear of white, button mushrooms-- they have absolutely no flavor)

+ 1 small onion, thinly sliced (white or yellow)

+ garlic, 1-3 cloves, thinly sliced

+ butter, 3 tablespoons

Set up dredging stations with the flour, eggs and bread crumbs.  Season the flour and breadcrumbs liberally with S&P.  Dredge the cutlets first in flour, then in eggs, and finally in breadcrumbs, shaking off the excess each time.  Pan fry the cutlets in olive oil on medium-heat heat, for about 4 minutes on each side.  Drain on paper towels.

In a skillet, melt the butter.  Add the onions; saute until translucent.  Add the garlic and thyme (don't strip the leaves off- we'll remove the stems at the end of the cooking process).  Add the mushrooms, and continue to saute until the onions are lightly caramelized and the mushrooms are soft.  Discard the thyme; S&P to taste.

Serve the cutlets whole, with liberal amounts of the onion-mushroom mix on top.  Enjoy!

Smith & Wollensky

Smith and Wollensky

1112 19th Street NW

Washington DC 20036

I came here for a school function expecting to be impressed. Unfortunately, the only highlight of the meal was the fact that I didn't have to pay for it.

First, we had Caesar salads. The dressing was fresh, pungent and tasty. That said, the salad was so overdressed that I felt like I was swallowing handfuls of anchovies and garlic. Not great, especially considering the salad goes for about $10 normally, but it could have been worse.

But, considering the fact that S & W is a steakhouse, I was still looking forward to the main course.

This was easily the worst filet I've ever had, and the biggest disappointment of the meal. Although the steak was nice and medium-rare to rare on the inside (just like I like it), there was no dark, flavorful sear on the meat, which was a rather unfortunate grey color on the outside. I don't like heavily treated filets, but c'mon, guys-- are salt and pepper really so much to ask for? This was served atop a bed of equally bland mashed potatoes. Even the tobacco onions were bland, as was the jus spooned around the plate.

When I got home and consulted Zagat, I was shocked to see that the filet usually goes for over $35 - what a waste of money!

Dessert was a boring apple streudal, served with a bit of creme anglaise. Not bad, but certainly not good enough to make up for the rest of the meal.

Food aside, the servers were quite attentive, and the restaurant had a welcoming, rustic atmosphere. I've seen better, though, and I've certainly eaten better. I won't be coming back.

Luna Grill & Diner

Luna Grill & Diner

1301 Connecticut Avenue NW

Washington DC 20009

I can't believe I haven't reviewed this place yet! One of my favorite places to come for a quick, delicious and affordable dinner, Luna is located just blocks from the Dupont Circle metro stop. The dining area, though a bit cramped, is relaxed and inviting; check out the paintings on the walls, most of which are for sale. Luna also sports a full bar, and you can always spot at handful of people there at any time of day.

In terms of food, Luna does comfort food, and well. The rotating daily specials are always good (especially the Chicken Parmesan), but J usually chooses the "Create Your Own Pasta" option, which allows you to choose pasta shape, a sauce and as many toppings as you want. It's a great deal, and quite delicious, too. I tend to stick to a burger (with feta, of course) with a baked sweet potato. (The home fries aren't bad, either.)

In case I haven't made myself clear, it's all good. And cheap.