my latest obsession | cannelle et vanille

Last Fall, I stumbled upon a recipe for a roasted carrot soup on the Washington Post that sounded delicious. I love soup and this recipe sounded interesting. It was from Aran Goyoaga’s soon to be published cookbook Cannelle et Vanille and I was immediately intrigued. The soup was terrible. It was likely an error on my part. It was my first attempt at a dairy free soup where the dairy is replaced by cashews. Whatever it was, it was disgusting. But it didn’t deter my interest in Aran Goyoaga. I started following her on Instagram. Even though my first attempt at one of her recipes was a failure, her success with gluten free baked goods was interesting. I asked for her cookbook for Christmas and then poured over it. Yet I didn’t make one damn thing. (Hahahaha! This is very me.) Flash forward to quarantine and suddenly, I had some time to experiment with some recipes. As someone who wasn’t always gluten and dairy free, finding any sort of baked goods that taste delicious is hard. They’re almost always disappointing or they make me sick because I missed an ingredient that doesn’t work for me. Fun, right? This cookbook has been a revelation! It’s incredibly gratifying to find recipes that don’t make me sick AND taste good. If you have similar food allergies GO BUY THIS BOOK! Her pizza dough recipe is the closest I’ve found to my Dad’s dough. Her cakes have blown me away. I mean, look at this ridiculous loaf cake I made two weeks ago. It’s her take on a classic yogurt cake that her Mom made when she was growing up. Except her version has no yogurt or gluten. It was seriously amazing and even my *husband liked it. Enjoy! Citrus Olive Oil Cake 3 eggs1/2 cup maple syrup1/2 cup olive oil1/3 cup milk (I used coconut milk so it’d be dairy free)zest of 1 large lemon 1 cup super fine brown rice flour1 cup almond flour2 1/2 teaspoons baking powder1/2 teaspoon salt Preheat your oven to 350 degrees. Whisk all wet ingredients together in a bowl (eggs, maple syrup, olive oil, milk). Stir in lemon zest, brown rice and almond flours, baking powder and salt. Pour into a greased loaf pan. (I spray my pans with olive oil). Bake 35 minutes. Remove and cool on a rack. Take out of the loaf pan...
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hook hall helps

As someone who grew up in the restaurant biz (#ripangotti’s), watching what the coronavirus is doing to the service industry is breaking my heart. Both Renee and I have have industry backgrounds (hello Diner peeps!). Lets help raise some money for the people who work in our favorite restaurants and bars. Hook Hall is distributing care kits and family meals from 6-8pm for industry workers. Educated Eats, the RAMW foundation, has a coronavirus relief fund. Donate! Pick up meals from the restaurants that are still serving. Help DC bars and restaurants...
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3 fun things

Have you eaten at San Lorenzo yet? I went a couple months ago and it was delicious. Currently, it’s my fave Italian place in DC. Above is the pasta with rabbit ragu. Two weeks ago, my Aunt and Uncle were in town and they wanted to eat at the Wharf. Before dinner, we stopped at Whiskey Charlie for a cocktail and this was the view. It was beautiful! Definitely a must do when the weather is lovely. I’m currently obsessed with the nitro coffee at Union Kitchen Grocery. I know nitro coffee is nothing new but I’d never had a good one. However, Union Kitchen’s version is legit. I did a taste test yesterday morning (Compass nitro coffee from the F St. shop after spinning vs. Union Kitchen’s on 9th St…I know this is slightly ridiculous but I’m serious about my coffee) and Union Kitchens’ kills it. I have no idea why because Union Kitchen Grocery uses Compass...
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olive oil chocolate mousse

Yesterday, we had friends over for ribs, corn on the cob and green beans from the farmer’s market. It was the perfect meal to end Labor Day weekend! I saw this recipe on Food 52 and thought it’d be fun to give it a whirl. I subbed a few ingredients from the original recipe. It was delicious, easy and reminded me of a pot de créme. Serves 6 to 8 6 ounces bittersweet chocolate (chopped) (I used Lindt Dark Chocolate Sea Salt & a Bittersweet Bar) 2 tablespoons bourbon 2 tablespoons very strong brewed coffee or espresso 4 large eggs, separated 1/2 cup olive oil 2 tablespoons sugar Pinch of sea salt Melt the chocolate, liquor, and coffee together in the microwave for 35 seconds. Stir well once it’s melted. Add the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in. Sprinkle with flaky sea salt.  Chill 3 hours then...
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life via instagram

Why hello! After a lovely 4th of July at the beach with my family, I’m back in DC and trying to survive the heat.  There’s nothing like showing property in 98 degree heat and humidity.  Uf. What have you been doing?  Any good vacations coming...
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have you tried rise bakery?

Rise Bakery, located at 2409 18th St, NW in Adams Morgan, is a gluten-free bakery.  This is monumental news in my gluten free world.  A couple of months ago, my husband popped by there and grabbed a few things: a bag of bagels, a loaf of bread, a banana nut muffin and a cinnamon roll.  They were delicious and I was so exited. Good gluten free bread and pastries are hard to find. I had an appointment today in Adams Morgan so I popped by the bakery. I grabbed a chocolate croissant and a cherry-ginger scone. I was not disappointed!  Is the croissant light and flakey like a regular croissant?  Nope but it’s pretty close in taste. I ate it in 3.2 seconds. The cherry-ginger sconce was also yummy. Out of everything I’ve sampled, I’ve liked the croissant, banana nut muffin and the cinnamon roll the best.  Their bread is also tasty. If you’re gluten free, Rise Bakery should be on your list of places to try in...
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la via instagram

My trip to LA over President’s Day weekend was a ton of fun. The only downside: the weather! The weekend we were there, LA had a “monster storm” and it rained like crazy two out of the five days we were visiting.  Figures.  They’ve had a drought for four years but the weekend we visit, it’s a deluge. We spent a couple days in Pasadena with my Aunt and Uncle then moved onto LA. While in Pasadena, we ate at wonderful restaurants and visited the Norton Simon Museum.  The museum was incredible and had a mix of old Masters and modern art.  I found a new artist that I like: Sam Francis.  I’d never heard of him but I LOVED the “Basel Mural 2”. I wish I could recreate it. On Saturday, we met up with more family but on the Angotti side.  We spent the day with them at the LA Natural History Museum and then checked out their neighborhood in Hollywood.  It was cute! California has an interesting mix of housing styles and I enjoyed gawking.  Always a real estate agent. We stayed at Santa Monica pier at the Shore Hotel for the rest of our visit. A few of my DC friends have absconded to LA and live in Venice Beach.  Santa Monica was the perfect location between Hollywood and Venice.  Saturday and Sunday we spent hanging out in Santa Monica and Venice.  Saturday evening we ate at Michael’s (which was seriously amazing) and Sunday we had brunch at Scopa. Venice was adorable and I loved all the shops on Abbot Kinney Rd. Although we managed to pack a lot of visiting and wandering while we were there, there’s still neighborhoods that I want to explore.  Next visit!...
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white bean, kale & sausage soup

Yesterday’s rainy, cold weather made me long for a bowl of soup.  A couple weekends ago, I whipped up this white bean, kale and sausage soup.  It was hearty and delicious.  Enjoy! KALE, SAUSAGE, & WHITE BEAN SOUP Ingredients: 1 lb spicy italian sausage (I used turkey sausage) 1/2 cup yellow onion, chopped (I use a mini cusinart to chop the onion, garlic, carrots, & celery) 1 garlic clove finely minced 1/8 tsp red pepper flakes 1/2 cup chopped celery 1/2 cup chopped carrot 2 bay leaves 2 teaspoons dried thyme 1 can white beans 5 cups chicken stock 2 cups water 4 cups roughly chopped kale (I just do 4 big handfuls) In a large pot or dutch oven, sauté the sausage until browned and cooked through, breaking into small chunks.  Remove sausage from pan and let drain on a paper towel lined plate. Discard all but one tablespoon of oil.  Sauté the onion in the remaining oil for 4-5 minutes until translucent.  Add the garlic and red pepper flakes and cook about 1 minute.  Add the celery and carrots and sauté until slightly softened, about 5 minutes.  Season with bay leaf, thyme, salt & pepper.  Stir white beans into pan.  Cook for 3 minutes, stir, then cook another 3 minutes.  Add the chicken stock and 2 cups of water to the pan, then bring to a boil.  Reduce to a simmer and add in cooked sausage and the kale.  Simmer for 20 minutes or until the kale is soft....
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chocolate pistachio tart

I made this tart for Thanksgiving and it was delicious. I also made it for my Dirty Santa party and the girls loved it.  It’s salty and sweet which is one of my favorite dessert combos. It’s also gluten free but you’d never know it.  Enjoy! Chocolate Pistachio Tart Ingredients: Crust: ½ cup unsweetened shredded coconut 1 ½ cups almond flour 2 Tablespoons coconut oil ¼ tsp salt 2 Tablespoons Maple Syrup Ganache: 1 cup full fat coconut milk 12 oz bittersweet chocolate, finely chopped 1 teaspoon vanilla extract Topping: ½ cup shelled and salted pistachio nuts, coarsely chopped Preheat oven to 350 degrees. In food processor, pulse together almond flour, salt and shredded coconut until finely ground. Mix together coconut oil and maple syrup and add to almond flour mixture. Pulse until coarse crumbs form. Transfer into greased 9-inch tart pan with removable bottom {or minis like we used}. Evenly press dough in bottom and up sides of pan to form the crust. Bake in center of oven rack for about 15-20 minutes, until golden brown. Let cool on wire rack. Place chopped chocolate into large mixing bowl. In small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and stir until smooth and creamy. Mix in vanilla extract. Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy! adapted from recipe on...
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lamb and lentil soup

Sundays are the end of my work week and I love a bowl of something delicious when I’m finished for the day.  Last weekend, I made this lamb and lentil soup and it was a hit. Enjoy! FOR THE SOUP 1/2 cup diced onion 1 1/2 tablespoons olive oil 1 large clove garlic, chopped 1 1/2 tablespoons chopped fresh rosemary 1 1/2 tablespoons chopped fresh thyme Sea salt Freshly ground black pepper 2 medium carrots, scrubbed well and cut crosswise into 1/2-inch pieces 1 cup brown lentils, rinsed and picked over 1 cup canned no-salt-added crushed tomatoes, with their juice 8 cups chicken stock 1/2 cup packed chopped fresh parsley FOR THE MEATBALLS 12 ounces ground lamb 1 clove garlic, finely chopped 1 1/2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 large egg 1/2 cup freshly grated Parmigiano-Reggiano or pecorino Romano cheese 1/2 cup plain dried panko, Japanese bread crumbs (I used gluten free bread crumbs) Sea salt Freshly ground black pepper 1 tablespoon olive oil 1 1/2 teaspoons canola oil FOR SERVING 1/2 cup packed finely chopped fresh parsley 1/2 cup freshly grated Parmigiano-Reggiano cheese   For the soup: Warm the olive oil in a large stockpot over low heat. Add the onion and garlic; cook, stirring, for 5 minutes, then add half of the rosemary and half of the thyme, season lightly with salt and pepper, and cook for 1 minute. Add the carrots and cook, stirring, for 2 minutes. Add the lentils and the tomatoes with their juices, stirring until all the ingredients in the pot are coated. Increase the heat to high, add the chicken stock and bring to a boil, then reduce the heat to low and add the remaining rosemary and remaining thyme and the parsley. Partially cover and cook for 45 minutes. For the meatballs: Meanwhile, line a plate with paper towels. Combine the ground lamb, garlic, rosemary, thyme, egg, cheese, panko and a generous sprinkling of salt and pepper in a medium bowl. Use your clean hands to mix the ingredients and form them into about 30 small meatballs. Pre heat the oven to 425.  Prepare a cookie sheet and place 30 meatballs on the cookie sheet. Once the oven is ready, bake the meatballs for 8 minutes. (I line my with aluminum foil to make clean up easy.) After the soup has cooked for 45 minutes, add...
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vietnamese chicken soup with rice

Last week, DC was grey and rainy which is perfect soup weather. When I saw this recipe in Bon Appétit’s October issue, I immediately decided to try it.  It was exactly as described: “a [flavorful] porridge-y, comforting soup”. Yum! Ingredients 2 skinless, boneless chicken breasts 1 4×4 piece of dried combo 1 2″ piece ginger, peeled and crushed 3 star anise pods 1 2″ cinnamon stick 2 whole cloves 4 cups chicken broth 1 cup glutinous (sticky) rice or sushi rice, rinsed 1 Tbsp or more fish sauce 1 tsp palm or light brown sugar 1 scallion, thinly sliced 1 jalapeño, thinly sliced 1/2 cup cilantro leaves 1/4 cup thinly sliced white onion Preparation Bring chicken, comb, ginger, star anise, cinnamon, cloves, stock and 2 cups of water to a simmer in a large pot over medium heat.  Reduce heat to maintain a lower simmer and cook until chicken is tender.  Transfer chicken to a plate. Strain broth through a fine mesh sieve into a large bowl.  Discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18-20 minutes. Shred chicken and return to pot.  Season soup with more fish sauce. Divide soup among bowls; top with scallion, jalapeño, cilantro and onion.  (as you can see, I only went for the cilantro.  my husband added pickled jalapeños, cilantro and scallion to his but it disappeared before I was able to take a photo!) recipe via Bon Appétit  ...
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haikan is open!

Haikan, the latest ramen joint from the Daikaya folks, has finally opened at 805 V St, NW in Shaw/U St.  It’s been open around two weeks and my husband has already been twice. It’s going to be his local spot and his reviews are favorable. Which means it’s amazing.  He’s a tough critic.  It’s open for lunch (right now) Friday-Sunday from 12-3 and for dinner 5-10:30. This is the Shoyu ramen with extra noodles and corn.  There’s not 2 pictures because unfortunately, there’s no gluten free ramen at Haikan.  I know I can’t expect every restaurant to offer a gluten free options but I’m bummed.  I love ramen.  The dinner menu has a few offerings I could enjoy but it looks like Haikan is not going to be a regular haunt for me. However, that shouldn’t stop you from checking it...
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