Recipe from EatsPlace

A recipe from the current chef in residence Kalye DC at EatsPlace.

Eats Place recipe illustrated

 2 to 3 large cloves garlic, pressed or minced (about 1 tablespoon)
 1 big red onion, halved and sliced thinly
 8 chicken thighs, skin on
 1/4 tsp ground black pepper
 1/2 tsp salt
 1 cup of soy sauce
 4 bay leaves
 1 cup of pure cane vinegar (can substitute malt or apple cider vinegar)
 5 cups water
 1/2 cup of vegetable oil

Eats Place recipe illustrated

 Add the onion, garlic and bay leaves to the pot and saute until golden and fragrant, about 7 minutes. Add water and turn up the heat. Once the water boils, add soy sauce and the chicken. Let it come to a full boil. Add the vinegar and reduce heat to medium and allow the pot to simmer until chicken is tenderly cooked, approximately 30 minutes. Remove chicken from sauce and set aside.

 Pan fry the chicken in the 1/2 cup of oil. Once the chicken is browned, add the sauce to the chicken and simmer on low heat for about 7 mins. Best served on top of steamed jasmine rice.

Eats Place recipe illustrated


Spring Lunch

A delicious Spring Lunch with Emily and Morgan. Find the cake recipe on Nothing in the House and photos and salmon recipe on Panda Head Blog!

photos above by Morgan Hungerford West

Recipe to make the Sweet Pea Cake:


3 cups fresh or frozen peas
18 Tablespoons unsalted butter, softened
1 cup granulated sugar
4 large eggs
3 teaspoons vanilla extract
Zest and juice of 1 lemon
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt

For the lemon buttercream:
2/3 cup (11 Tablespoons) unsalted butter, softened
2 1/2 cups confectioner's sugar
Zest and juice of 1/2 lemon

To finish:
pea shoots and/or micro greens
edible flowers

To put the cake together and make the buttercream icing, read the full recipe on Emily's blog Nothing in the House !

sweet pea cake, photo by Emily Hilliard

sweet pea cake, photo by Emily Hilliard

Rainbow radishes original artwork for sale in the  shop !

Rainbow radishes original artwork for sale in the shop!


Beer Review - Victory at Sea

by Grant Dickie

While at one of our favorite haunts in the H Street District of DC, Granville Moores, I tried another Ballast Point concoction. Ballast Point is a brewery, distillery, home brew shop, and restaurant in San Diego. Previously, I have tried their Sculpin IPA, which I imagine is their flagship beer due to it’s abundance in draft, bottle, and can form. While I wasn’t super impressed with Sculpin, I loved the bottle artwork and felt that the beer itself was a great effort at an American IPA. For this go-around I decided to try their “Victory At Sea” roasted coffee stout on draft. At 10.5% it would take the edge off the icy, gross weather we have been having lately.

Victory At Sea (the bottle logo being a skeleton, in a pirate hat complete with skeletor-parrot, maniacally driving a wooden ship wheel - very cool) does a great job pairing a robust stout with coffee. “Sand Diegos own Caffe Calabria” roasted coffee comes off as an aftertaste, not a punch in the mouth. Hints of vanilla hide behind the chocolate malt to balance the acidity. Ballast Point’s website lists “German Chocolate Cake” as an appropriate food pairing, which is no surprise! This elixir tastes like rich, velvety, chocolate cake at first blush. Despite the gruesome spector displayed by the bottle artwork ( brutal) the 10.5% ABV settles easily and has no harsh alcohol feeling. That superb balance comes at a bit of a loss to the “warming” sensation typical of high ABV beers. Victory At Sea didn’t provide that boozy feel as much - there is so much malt and flavor it’s almost like eating a cake with alcohol in it. Still I can’t complain since it gives a very complex flavor without making my head swim.

Pairs well with a Chocolate Cake!

Pairs well with a Chocolate Cake!

Overall this beer gives a pleasurable flavor to any throat that has the delight to acquaint themselves. The belly, though, may feel left out of that warming sensation (I know mine did). So bottom line buy it for the artwork and for the rich, roasty, chocolate and coffee sensation. Here’s where I imagine drinking this beer: a weekend morning with a gluttonous plate of fried eggs, toasting it in the air with that cockamamy skeleton driving the boat, or served with any rich dessert.


Cranberry Hand Pies

A recipe by Nothing in the House

Makes about 1-2 dozen, depending on size

Nothing in the House pie crust
12 ounces fresh or frozen cranberries
Juice of 1 medium naval orange
1 teaspoon orange zest
1/2 cup granulated sugar
1 Tablespoon Grand Marnier, if desired
1 egg, whisked with 1 Tablespoon heavy cream or whole milk (for egg wash)
Turbinado sugar, for sprinkling
4 oz. goat cheese (for savory pies, if desired)

1. Prepare Nothing-in-the-House pie crust as per the directions. Once chilled, roll out dough onto a floured surface and cut into circles or hearts of equal size. Place cut crust on parchment paper on a cookie sheet and return to chill in the fridge while you prepare the filling.

2. Preheat oven to 350 degrees F. In a medium saucepan on medium heat, stir and simmer cranberries, orange juice, zest, sugar, and Grand Marnier, if using. Stir occasionally until cranberries begin to burst, about 10 minutes. Reduce heat to medium-low and simmer 5-7 minutes more, until a thick sauce is formed. Transfer to a medium bowl and let cool. 

3. Remove cut dough from fridge and mound cranberry mixture into the center of half of the circles or heart. If using goat cheese, spread it on the other half of the pie. Brush edges of dough with water and place a matching piece of dough on top. Press the edges with a fork to seal. Brush hand pies with egg wash, sprinkle with sugar, and cut a steam vent in the top of each.

3. On a cookie sheet lined with parchment paper, bake hand pies for 35-45 minutes, rotating cookie sheet half-way through. Filling will be bubbling and crust will be golden brown when done. Transfer pies to a wire rack and let cool. Serve warm or at room temperature.