This is going to be the easiest post I’ve ever written.

I think writing that sentence will be longer than the ingredients for our recipe. Let’s try:

Chicken. Mint. Salt. Plum Sauce. Shichimi.

Yep. (Wait, what was that last one?) Well, finding the correct ingredients for this one might take longer than a trip to, well… Kushi. But what I can tell you is, you can do this. This recipe is really easy. Really. We promise. It’s not souffle. (Did we trick you with that one? We’re sorry.)

Salty, sweet, savory, spicy… Katie and I recently stopped by Kushi by for a breeze of a grilling lesson. Chef Muneihiro Yonemoto may have been a man of few words due to a language barrier, but like the few ingredients in his chicken kabobs, he got his point across quite clearly.

The true ingredients in Chef Muneihiro’s chicken skewers were fresh farm-raised chicken (from North Carolina, like Katie), Japanese mint called “sho-su,” and kosher salt. As a dipping sauce, he used a plum sauce that was so intensely rich it tasted more like olives or anchovies, along with a seven-pepper seasoning called Shichimi that Kushi seems to use quite a bit around the kitchen.

Chef Muneihiro flattened the chicken breast by butterflying it into a perfectly uniform and incredibly thin canvas. He then lined the side nearest to him with mint leaves and slowly hand-rolled the chicken over the line of mint, creating a log of chicken with mint at the very center. Slicing the chicken log into sushi-sized pieces, he ultimately speared them, quite effortlessly, onto a bamboo skewer. Ladies and gentleman, the man did this in under 5 minutes.  I am proud to say, it only took me 15.

(What? You don’t want us to wait for the grill to heat up while we roast some potatoes? We’ve got time, really! But 5 minutes in, really, we were almost done! As long as you take my advice about the grocery store…)

Chef Muneihiro placed the skewers onto a charcoal grill, flipped them once after a minute and half, and again after another minute and a half.

The chicken was very delicately cooked, with the aroma of charcoal and salt and burnt chicken corners. But the best part of this dish is what he does to it next, and this part, too, was just as simple as everything else! Muneihiro placed a dot of plum sauce in the center of each chicken skewer and a miniature mound of Shichimi and another of kosher salt for dipping. Fantastic!

I was so infatuated by this dish, I set out to find the exact accompaniments that Chef Muneihiro had delicately placed on our plate of chicken skewers: the perfectly purple-brown plum sauce (he even gave me the package, which you would think would have made my life easier…) and the red pepper spice mixture speckled with black sesame seeds (which I had photographic evidence that it existed and am still convinced I would like to order by mail).

I went all the way to Falls Church to the H Mart to no avail. At the most recommended Asian market, what kind of mint did they have? Regular. What kind of plum sauce? Kikkomon. How about the seven pepper spice? How about a one pepper spice… FAIL (For the record, I did swing by Whole Foods just to make sure the good stuff wasn’t right under my nose. Nope!)

What I didn’t realize until later was that what Chef Muneihiro would have told us, if he could have through our language barrier, was that this recipe isn’t about using the exact Japanese mint or the seven pepper spice with black sesame seeds or the perfectly savory plum sauce — it was about the ying and the yang. While top notch ingredients raise the playing field of any dish, the real star here is how he pulled our taste buds in every direction: savory and salty chicken dotted with sweet plum sauce and dipped in a peppery spice mixture.

The Kikkomon plum sauce I purchased turned out to be much sweeter than Muneihiro’s - but in a good way. And instead of the seven pepper sauce, we purchased a similar-in-color-only Korean-style spice mix with paprika, chiles, ginger and garlic that ultimately was fantastic.

I’ve actually recreated this dish a second time since our Kushi adventure, and I think I’ve perfected the Americanized version.

Japanese Chicken-Mint Roll-ups
Serves 4-6

Ingredients:

• 3 lbs chicken breast, cut into 5″ x 1 x 1/2″ slices
• 30 small/medium mint leaves
• Bamboo skewers, soaked in water
• 1 oz Ancho pepper, chili pepper, or seven pepper spice seasoning
• 1 oz Toasted sesame seeds
• 5 oz plum sauce

Directions:

• Roll up one mint leaf in each chicken strip
• Skewer and season with the spice rub and sesame seeds
• Grill, preferably on a charcoal grill, for 10-15 minutes
• Brush on a little plum sauce when the chicken is about finished on the grill
• Serve with a side of plum sauce

So really, don’t bother with the Asian market for the ingredients on this one. Served up with a side of pan-fried rice noodles and some red pepper skewers, it’s the perfect, if ever so slightly unexpected, summer barbecue fare.  (Oh, and did I mention my dinner guests didn’t have to roll out gnocchi for an hour? Genius!)

Thank you so much to every one who trekked out in the rain last night. Our small group certainly made a large dent in what turned out to be the least attended game in the National’s Park’s history… But the sparsely populated ballpark also made for a great playground for the Let Teddy Win group. After a great tour of the stadium, including a trip up to the press box and views of private suites and the Diamond Club, we headed back to our seats for presidential race trivia and prizes. And we were there at the finish line when Teddy’s umbrella slowed him down to a near halt, letting Abe pull into the lead.

Click below for highlights of the evening:

The Most Unassuming Teddy Fan: The usher in the section where the race ends, sporting a Let Teddy Win campaign button!

‘Teddy #216′
courtesy of ‘Chris Rief aka Spodie Odie’

Biggest Display of Affection: WeLoveDC.Com made it up onto the big screen, both in name and in number. A camera also featured our group on the jumbotron during Teddys’ race. It’s a good thing we brought lots of signs!

’shoutout’
courtesy of ‘philliefan99′

Biggest Upset: Silly Teddy and his umbrella couldn’t quite win, again, but we booed champion Abe Lincoln and chanted “Let Teddy Win” all the same.

‘Teddy #176′
courtesy of ‘Chris Rief aka Spodie Odie’

Most Creative Use of Blank Space: We brought some blank signs for some last minute creativity and some pre-made LetTeddyWin campaign signs for the rest of us! The fans behind us really got into chanting with us, too!

‘Teddy #85′
courtesy of ‘Chris Rief aka Spodie Odie’

Most Ridiculously Large Pretzels: These two party animals coerced a concession stand into making them the largest $16 pretzel I have ever seen. It comes in a pizza box with three dipping sauces! The rest of the crew could not keep their eyes off these pretzels!

‘Teddy #43′
courtesy of ‘Chris Rief aka Spodie Odie’

Youngest Let Teddy Win Fanatic: The cutest little fan I’ve ever seen! Come on, Teddy. Even the little fans are on your side!

‘Teddy #50′
courtesy of ‘Chris Rief aka Spodie Odie’

Fanciest Part of the Stadium: The Nationals were so kind to take us on a tour before the game. It was rainy and gross outside during the tour, and the Diamond Club was a welcome reprieve from the outdoors. I nearly snuggled up at the fancy bar and grabbed a complimentary (for Diamond Club members only!) chicken wing. But alas, we swept on out of there quickly and headed up to the press box!

‘Teddy #12′
courtesy of ‘Chris Rief aka Spodie Odie’

Everyone, thank you again for joining us last night! We really had a great time meeting you and hanging out.

Special thanks to Scott Ableman of LetTeddyWin.com for making our experience infinitely better than it would have been without him.  Also, make sure to check out his blog post on the evening which includes video footage of our group at the finish line!

Another special thanks to Chris Rief for all of his amazing photography. Check out all of his pictures from last night on his flickr page here.

Nestled away in a gorgeous residential neighborhood, a delightfully rustic French restaurant has been catering to nearby residents for the past 25 years. We were greeted with a handshake and said our farewells with the typical kiss on each cheek. Presenting us with perfectly typed out recipes and instructions, Alain was quick to jump right into the good part: eating. He orchestrated our kitchen experience like no chef has done before, alternating a little cooking with a lot of eating.

We started off making his Grand Marnier Soufflé. The presentation of the huge Grand Marnier bottle was enough to make me want to “Ooo” and “Ahh,” but then I asked if I could taste the bucket of pastry cream hanging around on the table, and oh boy, I could have stolen that whole container and taken it for myself and been set for the afternoon – or the week, really, because he said that’s how long it could last for. But there was work to be done, and as it turns out, many, many more pastries and delicious things to be eaten.

Before we made our first soufflé, we paused to drink our perfect French coffee. And while our soufflé was rising in the oven, we were treated to hot pain au chocolat straight from the kitchen of the French patisserie, Lenôtre. Crusty, brown, warm and with the perfectly crunchy essence of butter, the pain au chocolat would be just one, of the many, reasons to return to La Ferme. I can even respect Chef Alain for not attempting to make his own pain au chocolat or croissants, because really, why mess with something so perfect?

‘Much better with his careful folding than I’
courtesy of ‘CathyLovesDC’

We hardly had a moment to lower our blood sugar back to normal levels before the Grand Marnier Soufflé had made its debut. As Chef Alain pointed out so importantly, “Guests wait for a soufflé; soufflé does not wait for guests.” So alas, we were at the mercy of the dessert. Poor, poor us.

The soufflé returned from its trip to the oven as a completely different species. The mousy, airy, raw soufflé that had gone in to the oven had doubled in size, darkened in color, and resembled more of a cinnamon-swirl-popover than any sort of mousse. I half expected a chicken pot pie filling to come flowing out.

The outside of the soufflé was my favorite. All the sugar we coated on the outsides of the ramekins made the crust crispy and sweet. And it was an adventure just to dive your spoon into the middle of the soufflé, allowing the air pressure to escape.

Then we got back to work. This time, Chef Alain wanted to show us how we could mix it up a little bit. Instead of using Grand Marnier, he made it much simpler on our budgets – and our pantries. Utilizing some cocoa powder and chocolate chips, he whipped up what would be my favorite dessert of the morning: chocolate soufflé.

‘Adding Cocoa Powder’
courtesy of ‘CathyLovesDC’

Thinking we should maybe excuse ourselves from his kitchen (before passing out from all of the wonderful, delicious treats), Alain insisted that we stay and sample the pommes daphinois (incredible French hashbrowns, dripping so delicately with butter, and just perfect).

When the chocolate soufflé came out of the oven, the chocolate chips still had their crunch and added a wonderful textural element to the soufflé. The flavor was outstanding, and it was at this point, that I asked if I could please have some water, because the sugar had completely taken over my blood stream, and I was going to start bouncing off the walls – or something. And I really couldn’t put my spoon down either. I ate almost half of my second huge soufflé! It’s surprisingly rich, for seeming almost savory.

Our chocolate soufflés were quickly consumed, and while we continued to wait for some crêpes to crisp in the oven, delicately flavored with sugar, butter and orange zest, we were tested on our baking origami skills.

“What’s that?” you say? It’s the folding of piping cones from parchment paper. We were pretty bad, despite some intense lessons, and we stand by our technique of cutting a hole in the corner of the plastic zip lock bag. But it was beautiful to watch Chef Alain pipe out white-chocolate script on to a decadent strawberry and pastry cream Napoleon of a cake. We didn’t even attempt that part – just watched in awe.

We had certainly made a new friend – and not just because he fed us, a lot. I promise. His generosity, incredible passion for food and flavor, butter and sugar, and his ability to show us how one simple pastry cream can also turn into many other simple desserts, is yet unparalleled.

Grand Marnier Soufflé
Makes 6

Soufflé Base Ingredients:

• 1/2 quart of milk
• 6 egg yolks
• 1/2 cup of sugar plus 1/3 cup sugar
• 8 oz of pasteurized egg whites (least expensive to buy these frozen)
• 1 tbsp vanilla extract
• 1/2 cup corn starch
• 1.5 oz Grand Marnier
• Non-stick cooking spray

Equipment:

• 1 mixer (either table top or hand held)
• 2 quart sauce pan
• 1 working oven with thermostat
• 3 medium to large mixing bowls
• 1 whisk and 1 spatula
• 6 soufflé molds (10 oz)

Preparation:

Note: The base can be prepared one day ahead.

The base:

• In a 2 quart sauce pan on medium heat, bring the milk to a boil.
• In a medium sized mixing bowl, whisk the egg yolks with 1/2 c sugar until the sugar is dissolved (the color will be lighter and the mixture lightly foamy).
• Then add the corn starch and mix well to incorporate (there should be no lumps).
• Pour half of the boiling milk over the sugar and egg mixture and stir well.
• Over low heat, pour incorporated sugar and egg mixture back into the sauce pan (which has the reamineder of the milk) and whisk consistently on medium heat until you see some thick bubbles (this indicates that the mixture has reached a boiling point).
• Remove from heat and pour in a medium to large sized mixing bowl. Stir in the vanilla.
• Reserve the base and let it cool.

‘These look like scrambled eggs. I overcooked mine :( Still AMAZING’
courtesy of ‘CathyLovesDC’

The molds:

• Using a non-stick spray, coat the mold generously.
• Add 1/2 cup of sugar to the mold, coating it and shaking off the excess while pouring into the next mold.
• Repeat until all molds are covered with sugar. Reserve.

‘A perfect sugar pour to line the molds’
courtesy of ‘CathyLovesDC’

Baking:

• The soufflé will cook for 16 minutes. They need to go in a hot oven and need to be prepared at the last minute. Plan accordingly.
• In a large mixing bowl, whisk 10 large tbsp of soufflé base with the Grand Marnier liquor.
• Separately whip the egg whites with 1/3 cup of granulated sugar until stiff.
• “Pour” egg white over the souffle base and gently incorporate by folding with a rubber spatula. DO NOT OVER MIX. You should have a fluffy mix which is not runny.
• Split the mix into the 6 molds, filled up almost to the top.
• Tap each mold gently on the table to avoid air bubbles and bake for 16 minutes at 400 degrees (375 if you are using  a convection oven).
• Serve immediately! As Alain acutely points out: “Guests wait for soufflé; soufflé does not wait for guests!”

‘Proud papa of three baby chocolate souffles!’
courtesy of ‘CathyLovesDC’

While I wish I could share with you all of the flavors and butter-dripping textures from Chef Alain’s kitchen, there’s just no time or space for that here. While I’d highly encourage you to join him for a meal or two at his restaurant, here are a few dessert variations he’s suggested for this pastry cream concoction that serves as the base of the chocolate soufflé:

• There’s of course the simple Napoleon: pastry cream and fresh fruits delicately sandwiched between puff pastry sheets.
• The coffee soufflé, which just sounds divine, replacing the chocolate in the above recipe with coffee extract.
• And most notably a crêpe soufflé, where you spoon the same soufflé base into a folded crêpe (folded like a taco on its side, not like a burrito rolled up), and bake it using the crêpe as the soufflé dish. Use half of the recipe, and buy or make 2 crêpes per person. Cook for 10 minutes at 375 degrees.

‘Choco Souffle – Chez Cathy’
courtesy of ‘CathyLovesDC’

I decided to make the chocolate soufflé for you, dear reader. Substitute the liquor with 2 tbsp cocoa powder and 1 tsp of dark chocolate chips (but do not mix the chocolate into the hot soufflé base). I also experimented with baking the soufflé in a crêpe, which is an interesting solution if you do not have a soufflé mold.

‘Crepe Baked Souffle’
courtesy of ‘CathyLovesDC’

How I missed this restaurant for all these years, I will never know. But I do know that I cannot wait to be welcomed back into the “home” of Chef Alain Roussel and his country-French ways.

If you haven’t bought your ticket to join us for Let Teddy Win! at Nationals Park, make sure to get it before tomorrow at noon when ticket sales close.

The weather report is in, and Wednesday is looking mighty nice for a baseball game.

Join us at 5:30 p.m. on April 21 as we cheer on Nat’s mascot Teddy Roosevelt with the founder of LetTeddyWin.com, plus a behind the scenes tour of Nationals Park, Nats stadium character trivia, and prizes.

Let Teddy Win! Get your tickets now! This could finally be his big night.

We’ve got group tickets by the scoreboard bar in section 237, strategically located to have lots of opportunities for socializing — in the seats, at the bar or overlooking the game at the Miller Lite Beer Pen.

Tickets are $40 and include a ticket to the game, a $10 food voucher + more.

Get your tickets now!

Questions or suggestions? Let us know in the comments.

Earth day is right around the corner, April 22. Have you thought of what contributions you’ve made to helping the environment this year? If you’re a little behind, join us this weekend in cleaning up the Potomac River watershed!

Saturday marks the 22nd Annual Potomac River Watershed Cleanup, which brings together people from all over the community. Last year, cleanups took place at approximately 500 sites–and hauled out more than 290 tons of trash!

We Love DC, Trail Voice, Friends of Rock Creek’s Environment, the DC Trash Runners and more are partnering to clean up Rock Creek Park.

Come early (8:15 a.m.) for a morning yoga stretch thanks to a Lululemon Yoga Ambassador and fresh baked goods compliments of Firehook Bakery, plus an option to clean up while taking a morning run.

Or, just meet us at 9 a.m. at the grassy area on the Southwest corner of P Street and 23rd Street NW, about 4 blocks west of Dupont Circle.

Sign up on the Trail Voice site! Can’t make our clean-up day? Join another of the hundreds of sites closer to your home.

Clean-up site is just west of Dupont Circle in Rock Creek Park from 9:00 a.m. – 12 noon on Saturday, April 10. There is no cost for you to participate. It is recommended that you bring your own work gloves, although some will be available on-site.

Following the DC food bloggers around town is never a bad idea. Having worked their way through Commonwealth, Churchkey, Vinoteca, and Black Squirrel, just to name a few, they’re always out and about checking out a great restaurant scene.

Stop by Art and Soul tonight for happy hour with DC’s food bloggers from 6-8 p.m. A quick peak at the menu reveals deviled eggs, pork rinds, and chips and dip. 

Join us by RSVPing on the DC Food Bloggers Facebook Fan Page. These happy hours have created quite the fan following over the past few months, with 52 attendees expected per Facebook. So, if you haven’t stopped by for one yet, come on over tonight!

Thanks to the planning committee – doubling as great, local food bloggers - for putting together another great happy hour:

Arugula Files
Beer Spotter
Biscuits and Such
Capital Cooking
Capital Spice
Common Man Eats
Dining in DC
Girl Meets Food
Gradually Greener
Modern Domestic
Thrifty DC Cook
We Love DC

DANG it is gorgeous out. I could get USED to this kind of weather.

Come play outside with us on April 21. You can use your $10 food voucher for some cool beverages at the scoreboard bar. Teddy encourages this kind of behavior – see above.

Tickets are now on sale for the baseball game event taking place Wednesday, April 21 starting at 5:30 with a behind-the-scenes stadium tour at Nationals Park, followed by “Let Teddy Win” related events, and the Nats vs. the Rockies at 7:05.

Who is the enigmatic founder of LetTeddyWin.com that we are trying to entice you to come spend your evening with? Well, he’s a Washington-area local who happens to be a huge Nationals fan. (That alone could be reason enough to come quiz him about his “real” background story, right?)

But, truly, he’s a family man whose son fell in love with the presidents race back in 2006 when Teddy Roosevelt first lost. His interest in the presidents race and Teddy’s shortcomings led him to start the LetTeddyWin blog with hopes of creating fan-converting unity for the Nats community.

Having studied the presidents race for years, LetTeddyWin.com’s founder has an unmatched knowledge of the history of the presidents races, as well as an insiders view of the other unofficial ”characters” of the Nationals Park - like him. For our upcoming LetTeddyWin event at Nationals Park, he will be quizzing us on these very topics for a chance to win a number of prizes.  

If you want to support LetTeddyWin and his blog, check out some of the great designs he has copyrighted that are available for purchase at letteddywin.com. (I, personally, would like a pairs of these.)

Get your t-shirt (or undies!) and come out and join us on Wednesday, April 21 for some of that fan-binding unity brought to us exclusively by LetTeddyWin.com. More details here. Purchase tickets here.

Looking for a trashy way to spend your weekend? We’ve got a suggestion.

WeLoveDC is partnering with Trail Voice in two weeks (April 10th) to host a cleanup site in conjunction with the annual Potomac River Watershed Cleanup event hosted by the Alice Ferguson Foundation. Our cleanup site is at the P Street bridge over Rock Creek – about 4 blocks west of Dupont Circle. 

Register on Trail Voice’s site to volunteer your time.  We encourage you to participate in this event to help spruce up a well-used portion of our inner-city landscape.

The trash clean-up should last from 9:00 a.m. to 12 noon, but we’re teaming up with a few local vendors who have offered everything from morning yoga stretching to baked goods to help make this environmental sweep a little more fun.

Clean-up site is just west of Dupont Circle in Rock Creek Park from 9:00 a.m. – 12 noon on Saturday, April 10. There is no cost for you to participate. It is recommended that you bring your own work gloves, although some will be available on-site.

See that scoreboard? That’s a typical outcome for DC’s most-loved and most-lost mascot. THIS is why we need you to come rally in support of Teddy Roosevelt, his big, fluffy head, and his poor technique. We’ll also drink some beers and generally have a good time.

LetTeddyWin! Join many of your favorite WeLoveDC authors and the founder of LetTeddyWin.com next month for our night at National’s Park.  

Tickets are now on sale for the event taking place Wednesday, April 21 starting at 5:30 with a behind-the-scenes stadium tour at Nationals Park, followed by “Let Teddy Win” related events, and the Nats vs. the Rockies at 7:05.

Do we even want him to win?

It’s questions like these that we’re hoping the founder of LetTeddyWin.com can shed some light on when he joins us next month for our night at National’s Park.

Tickets are now on sale for the event taking place Wednesday, April 21 starting at 5:30 with a behind-the-scenes stadium tour at Nationals Park, followed by “Let Teddy Win” related events, and the Nats vs. the Rockies at 7:05.

What do you think about Teddy and his losing streak? What happens if and when he wins?

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This guy cannot, does not or will not win. Nevertheless, he’s the DC mascot that we most want to see succeed. And just like his indisputably big head, our desire to see him win won’t ever deflate. Let’s cheer him on at WeLoveDC’s second event of the year, WeLoveDC SPORTS: Let Teddy Win @ Nationals Park. This could finally be his big night.

On Wednesday, April 21, just two weeks after opening day, the Nats are playing the Rockies at 7:05 p.m. We’re teaming up with the Nats and the founder of LetTeddyWin.com to go behind the scenes of the stadium and to root for DC’s least-successful mascot.

We’ve got group tickets by the scoreboard bar in section 237, strategically located to have lots of opportunities for socializing — in the seats, at the bar or overlooking the game at the Miller Lite Beer Pen. (Seats in this section are covered in case of inclement weather, but you can still see the scoreboard.)

Let Teddy Win! Get your tickets now! There are a limited number, and they will sell out in advance.

As you would expect, this event is about more than just a baseball game. Meet up with us as early as 5:30 p.m. to tour the stadium and prepare for Teddy’s race. Click through to read more about what we have in store for you:

At 5:30 p.m, we’ll kick off the evening with a tour of the stadium. We’ll go behind the scenes, tour the press box, and four lucky raffle winners will get to go down to field level.

At 6:00 p.m., let’s show our support for Teddy with a pre-game rally with the founder of LetTeddyWin.com. We’ll provide sign making materials, prizes, and Nats trivia.

Tickets are $40 and include a ticket to the game, a $10 food voucher + more.

Get your tickets now!

Questions or suggestions? Let us know in the comments.

As you read earlier, Katie and I spent yet another Saturday morning slaving away in the kitchen for you, dear reader. Not that we mind.

While we waited for potatoes to bake (no really), we made ourselves quite comfortable in the 1789 kitchen. We sort of started to feel like a part of the family.  The best part was snacking on the homemade sugar cookie bits, chocolate hazelnut-dipped waffle cone triangles, and sugared, Italian pistachios. We watched a tray full of huge crabs slide into the steamer and a salmon salad artfully prepared for a group event. La de da. How are those potatoes coming along? Not quite completely, perfectly tender? Ok, no worries. There are some pepitos in a Tupperware over here that I might sample.

My dinner party on Saturday night was sort of similar. If those gosh darn potatoes hadn’t taken 2 hours to bake, well, we might have had dinner before 10:00 p.m.

‘Hot potatoes’
courtesy of ‘CathyLovesDC’

At 1789, we didn’t waste any time waiting for those potatoes to cool. Doubling up on plastic gloves, we sliced the potatoes open and got straight to work since the potatoes are best turned into dough when they’re still hot.

Not that my guests would have allowed me to let those silly, little potatoes cool down anyway… They were ready to stuff ‘em with butter and eat ‘em whole. (Thankfully – instead they assumed the role of celebrity guest photographer/videographers. There’s even a video of me cracking the eggs!)

Is it worth the wait for those gosh darn potatoes to come out of the oven? Absolutely. Would I recommend making gnocchi for a hungry group of 7? Probably not. I thought a riot was going to break loose when I told them there would be no leftovers.

‘raw gnocchi dumplings ready for boiling’
courtesy of ‘CathyLovesDC’

Fortunately, gnocchi is filling. Chef Dan recommends one potato for every two servings. I used 15 smaller potatoes (because I bought a pre-packaged bag of Ida-not-want-to-cook-in-under-two-hours-ho rustic potatoes) and achieved exactly 7 servings.

Would I make this again in a heartbeat? Yes.

Chef Dan says one rarely eats properly cooked gnocchi. After tasting his creation, I would have to agree with him. Using a few simple techniques, as you might expect, these gnocchi turned into what almost seemed like impostors to the dense, little dumplings I’ve become accustomed to. These gnocchi were the lightest, fluffiest pillows with a hefty, filling punch you would expect from a bowl of potato dumplings.

‘Pinching gnocchi dough into dumplings’
courtesy of ‘CathyLovesDC’

His techniques?

• For every potato you bake, use one egg and approximately 1/2 cup of flour.
• Barely mix the dough. If you over mix it, this also can change the consistency of the dough. Once it has come together, stop mixing.
• The amount of flour you use depends on the humidity in the air on that given day. So, add flour sparingly at first, and add more later. If you add too much flour, your dumplings will become the hard and dense variety mentioned above. He says the harder the dough the easier it is to roll out, which explains why more people would want to add too much flour.

‘Barely mixing the dough’
courtesy of ‘CathyLovesDC’

• So, this might seem like they are hard to roll out, but they really aren’t. Chef Dan explains that the roll is “more about time than pressure.” This is key. So, don’t push too hard; you’ll squish down the dough. But if you roll quickly and press lightly, you’ll have great success.
• You can make your dumplings any size you want depending on your preference. If you want to make those fancy ridges you sometimes see on gnocchi, you can use a fork to press in the ridges. However, due to the time involved, I would not recommend this. Chef Dan says you can also buy fancy molds that will cut and shape them for you.
• When you make your sauce to put on the gnocchi, make sure it is a little more loose than normal. The gnocchi absorb the liquid.

Chef Dan made his gnocchi with cipollini onions and morels. If I’m dining at 1789, of course I want to see morels in my gnocchi. When I’m cooking for me and my friends, it’s a different story. Chef Dan promised that you could use this same recipe with a few simple ingredient substitutions to make just about any combination work - and work well.

He was right. The technique for the sauce is just spot on. I had a hard time explaining to my dinner guests that no, really, there’s nothing else in it. The flavors meld together so wonderfully; it’s just perfect.

‘1789 Gnocchi with Morels’
courtesy of ‘CathyLovesDC’

1789 Gnocchi with Prosciutto, Asparagus and Cipollini Onions
Serves 2-4

Gnocchi Ingredients:

• 2 rustic potatoes, baked until very, very tender
• 2 eggs, beaten
• Approximately 1 cup of flour, give or take – see “Techniques” above

Sauce Ingredients:

• 8 oz sliced prosciutto, or any cured ham, cut into 1″ x 1″ squares
• 8 stalks of asparagus, blanched and sliced into 1″ pieces on the diagonal (or try using peas)
• 6 cipollini onions, roasted, peeled and cut in half
• 1/4 c olive oil
• 3 shallots, diced
• 1/2 c mushroom or vegetable stock
• 1/4 c butter
• Fresh herbs, finely diced – according to your taste. I used rosemary. Chef Dan used parsley and chives.
• Parmesan cheese, to taste

Special Equipment:

• Food mill (an inexpensive investment that will make the best darn mashed potatoes, and… applesauce)

‘Milling the potatoes’
courtesy of ‘CathyLovesDC’

To make the gnocchi:

• Spear your potatoes with a fork (for ventilation) and bake your potatoes at 350 degrees F until they are squishy and tender.
• While they are still hot, slice them down the middle, squeeze the ends to open the tear, and spoon out the insides into the food mill.
• Throw in your beaten eggs, and throw your flour in while you’re at it.
• Using one hand, sort of sift all the ingredients together, barely mixing. The dough will be very moist and messy. Keep it loose, don’t over mix. (Chef Dan recommends double-wrapped kitchen gloves. I just don’t have those in stock at my house. Yes, my hands were a sticky mess. Yes, I just washed them off.)
• Grab a handful of dough and roll it lightly between your palms. Working on a heavily floured surface, quickly and lightly roll out the dough until it is about 6 inches long.
• Using a knife or a pastry cutter, pinch down the dough into square pillows.
• Use the pastry cutter to scrape the dumplings onto a floured cookie sheet.
• These boil up in salty-like-the-sea water in just about a minute or so. Make sure the water is really boiling when you add them. Once they float to the top, they are done. Use a small strainer to whisk them out of the boiling water. (I threw in a lot of extra flour with the dumplings, and I found that, fortunately, it didn’t make a difference.)

To make the sauce for gnocchi:

• Back when those potatoes were roasting, I threw in some cipollini onions to roast. They roast up pretty quickly, so keep an eye on them.
• In a saucepan, heat up the olive oil, and saute the shallots for a minute.
• Add the cipollini onions, butter, and the mushroom stock.
• Kick the heat up really high and get your sauce to boil down. But make sure there is still plenty of liquid, because the gnocchi will soak up a lot of sauce.
• Add the prosciutto and asparagus near the end.

Combine the gnocchi and the sauce, and add a little of the fresh herbs you selected (chives, sage, rosemary, parsley). If it’s a little too tight, add a little more pasta water. Sprinkle with fresh Parmesan cheese.

‘Cathy’s 1789 Gnocchi with Prosciutto and Asparagus’
courtesy of ‘CathyLovesDC’

See that yummy bowl of buttery, brothy sauce with assorted deliciousness floating amongst the the little pillows of dumplings? Yes, it was as good as it looks. Yes, I still want to grab a spoon and stick it into my computer screen.

If I throw some potatoes in the oven tonight, maybe they’ll be baked in time for dinner tomorrow? These little guys are well worth the wait.

Interested in starting a food blog? Or maybe you have one up-and-running, but you want to share ideas with local bloggers about recipes, photography and software? Or really, maybe you just want to talk about food. We know people who do that, too. Join the DC Food Bloggers tomorrow night for happy hour at Vinoteca.

See you there! And make sure to RSVP on the Facebook fan page.

Special thanks to co-hosts The Arugula Files, Beerspotter, Biscuits and Such, Capital Spice, Capital Cooking, Common Man Eats, DininginDC,  Gradually Greener, ModernDomestic, Thrifty DC Cook, and WeLoveDC.

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On Saturday, March 20th, the 5th Annual Dodging Diabetes Charity Dodgeball Tournament will bring together 500 players and fans for a one-day competition to raise money and awareness for the fight against diabetes.

From 9:30 a.m. – 2:00 p.m. at the Champions Fieldhouse in Rockville, teams will be ducking and diving flying balls to make a difference in our community.

To sign up as a team, click here. Team registration (before March 16) is $350.

Founded by two D.C. area locals in 2005, Dodging Diabetes has netted over $40,000 for the Joslin Diabetes Center through its annual charity dodgeball tournaments. Web site: http://www.dodgingdiabetes.org.

The “Average Joe,” too, can make a difference.

In the calm before the storm (what? there’s another blizzard coming?), we were able to take a breather and have a little fun out of the house on a day when the brown/green grass was just starting to show itself again.

Good times were had last night at Wisdom Cocktail Parlour in SE DC. Guests who arrived with an ingrained hatred for the taste of gin were quick and surprising converts to the smooth and simple pairing of fresh squeezed grapefruit juice.

Cocktails in hand, the near-sellout crowd was buzzing with the talk of juices and liquors — with occasional pleas for another educational happy hour mixed-in. It was a moment of true concentration on and excitement for the subject at hand, with no fear or discussion of impending snow.  

‘Wisdom #9′
courtesy of ‘Chris Rief aka Spodie Odie’

Do you like it tart or sweet? Dry or long? Erik, the owner and bartender of the place, held court throughout the evening in the couch-filled and velvet curtain-draped nooks to explain the art of the cocktail.

I loved hearing Erik’s passion for how to mix different cocktails and how to make it more of an art form. He talked about how he wants to make cocktails so that people aren’t just drinking but really enjoying their drinks. To be honest, I was actually overwhelmed by it. I don’t know that I could make any of these at home. But I think that was his point, that you come out to a place where somebody really knows how to make them well and do a cool spin on different cocktails. — Guest, Claudia - ”The Hill is Home“

‘Wisdom #6′
courtesy of ‘Chris Rief aka Spodie Odie’

Easily demonstrating his intense passion for, interest in, and love of cocktails, Erik sat down with each of the night’s guests to talk about flavors, ingredients, pairings, and how to pick the right combination for your taste.

I discovered the Masquerade drink tonight. It was great! I had never thought about having a cocktail with chocolate shavings in it. It’s a nice place.  I’ll be back. – Guest, Ben

‘Wisdom #21′
courtesy of ‘Chris Rief aka Spodie Odie’

Wisdom’s detailed menu even includes a scale system that he invented to help explain the flavor profile of his creations to his clientele.

I love that this is an interactive experience whenever I come here, even if Erik isn’t here. I’ve always had a very positive experience with the bar staff. The first time I was here I actually mis-ordered. It was totally my fault. I made the mistake, and they replaced it for free!  — Guest, Nichole - ”The Hill is Home“

‘Wisdom #20′
courtesy of ‘Chris Rief aka Spodie Odie’

Erik went above and beyond to speak with everyone about their interests. When he wasn’t involved in an intense, in-depth conversation with a small group, he was mingling and recommending specific drinks for each person. Guests started the night as amateur cocktail drinkers and left with the wisdom to find a better cocktail for their taste.

‘Wisdom #41′
courtesy of ‘Chris Rief aka Spodie Odie’

Erik is extremely knowledgeable about his liquor. He has opened a comfortable establishment for cocktails. I had the Pears of Wisdom cocktail. The scale that he’s developed is actually pretty accurate. If you don’t know exactly what you want or you don’t drink a lot of cocktails, it’s easy to come in here and say – “Here are the things that I like. What fits my palette?” — Guest, Jason

We’re ready for this blizzard weather to blow on out of town, too. Thanks to everyone for joining in last night - and most especially thanks to our readers and fans. We loved hanging out with all of you and can’t wait to start planning our next shindig to unite us in warm, spring weather!

And a sincere thanks to Erik at Wisdom for his passion for cocktails – which also caused him to lose his voice. And to Chris Rief (aka Spodie Odie) for the incredible photos from last night; we know the mood lighting didn’t make your job very easy!

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Seriously. We’ve had enough of the snow. And the cold. And the snow that’s still left over because it’s so cold. We’re ready to break out of the doldrums, too. And thus, we are soooo excited to snuggle up in the warm nooks and crannies of Wisdom Cocktail Parlour tomorrow night from 6:00 p.m. – 8:00 p.m.

Ticket prices increase at midnight tonight, so get your ticket!

Join your favorite WeLoveDC authors and Wisdom owner/bartender Erik Holzherr for a craft cocktail experience at a happy (two) hour(s) you will leave all the wiser.

Tickets, which include your first craft cocktail, are $15 ahead of time or $20 at the door. Food and happy hour specials will also be available.

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This upcoming Tuesday, February 23, from 6:00 p.m. – 8:00 p.m., WeLoveDC is hosting its first event of the year at Wisdom Cocktail Parlour.

Join your favorite WeLoveDC authors and Wisdom owner/bartender Erik Holzherr for a craft cocktail experience at a happy (two) hour(s) you will leave all the wiser.

Tickets, which include your first craft cocktail, are $15 ahead of time or $20 at the door (space permitting). Food and happy hour specials will also be available.

Get your ticket and come hang with us.

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Don’t forget to get your ticket! WeLoveDC is hosting its first event of the year at Wisdom Cocktail Parlour. The party goes down next Tuesday, February 23 from 6-8 p.m.

We didn’t want to just have a happy hour. We’re not just about having fun (wink wink). So we kicked this one up a notch, providing what we know you really want: to walk away a little wiser.

Come have a drink with your favorite WeLoveDC authors while learning what craft cocktail guru Erik Holzherr, owner of Wisdom, suggests you might enjoy in one and mixes one up for you on the spot.

Get your ticket and come hang with us. Tickets, which include your first craft cocktail, are $15 ahead of time or $20 at the door (space permitting). Food and happy hour specials will also be available.

And don’t forget, to sweeten the deal:

Your ticket automatically enters you in a raffle to win a complimentary Capital Chefs cooking demo with Chef Will Artley of Evening Star. Two winners, and a guest for each, will join Katie and Cathy on a culinary adventure in the kitchen. This time around, you’ll be hands on, and we’ll sit back and watch.

Questions or suggestions? Let us know in the comments.

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Looking to take your understanding of drinks to the next level? Experience the handcrafted cocktail revolution firsthand at Wisdom Cocktail Parlour on February 23 from 6-8 p.m. with the WeLoveDC Crew.

Wisdom’s Erik Holzherr will be dishing on the art of the cocktail, suggesting what you might enjoy in one, and offering up some amazing libations poured especially for you.

Tickets, which include your first craft cocktail, are $15 ahead of time or $20 at the door (space permitting). Food and happy hour specials will also be available.

To sweeten the deal:

Your ticket automatically enters you in a raffle to win a complimentary Capital Chefs cooking demo with Chef Will Artley of Evening Star. Two winners, and a guest for each, will join Katie and Cathy on a culinary adventure in the kitchen. This time around, you’ll be hands on, and we’ll sit back and watch.

Content, creative cocktails and community. You won’t want to miss our first event.

Get your ticket now!

Questions or suggestions? Let us know in the comments.

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