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Roasted Cod with White Beans, Tomato, and Truffle Oil

One very easy way to cook the baccala is to coat the skin side with plain white flour and then sear in a lightly oiled pan. After browned, transfer to a piece of parchment and cook in the oven at about 180 C. This not only reduces the amount of movement, which can break apart the flesh, but one-sided searing is healthier, since only one side of the fish touches the cooking oil.

May 12, 2007
dctoflorence in Recipes

Rave reviews, but I don't get it

Aww, boo. It's a shame that VPN allows such variance. I guess I'll be missing a lot when I move back to the states. I guess once you have had good products, it's totally hard to go back. Not looking forward to nasty pizza, even if it's DOC.

Rave reviews, but I don't get it

2 Amy's is the only denominazione d'origine protetatta pizzeria in the area. Have you ever had a pizza in Napoli? Rome? Florence? Anywhere in Italy? If not, you should know that ALL the pizza has a burnt bottom crust. They HAVE to because they are cooked in 600 degree wood fired ovens so that they don't get soggy. Sorry, that's just the way it is. If you want really good pizza without that burn bottom, go to Sette Osteria. Pretty darned good, but not DOP.

Cooking Classes - Washington DC

L'Academie. Hands-down, they are the best. Sur la table is okay, but if you really want to learn, versus just being a tourist, L'Academie has the best curriculum.

Citronelle, disappointing

I agree with Night Owl. The bar food is great.

Also, Michel Richard was classically trained as a Pastry chef... He might show up in the mornings only. Maybe that's why the desserts are so darn good.

Gloppy Risotto and Overwhelmed Lobster

good risotto is hard to find in DC. I have looked at a ton of places, and the only one that I can say is great is at Teatro Goldoni. It is made in a saute pan and taken off the flame for the mantecatura... Risotto made in a pot is wrong. Plus, most places use arborio rice, and not carnaroli, which yields a tender and less gloppy product.

Bebo in Crystal City--first impressions

Just know, this place is a trattoria, and not a ristorante... Don't expect Babbo food at Bebo prices.

Les Halles Washington DC

Aren't we forgetting Bistrot du Coin? If you want to talk/hang out with real foodies, go there after kitchen staffs get off. A lot of Dupont restaurant staffs go there after hours. Be prepared...

And their food isn't bad, either.



Great hangout spot, just don't eat dinner there. The food was most disappointing. It is supposed to be modeled after a tuscan wine cellar or something like that. I haven't seen a cellar like that yet, and I live in Tuscany. But on to the food. Bad. Just really bad. I might be spoiled by living in Italy for two years, but this place cannot call itself Italian. HOWEVER, the place is a blast to hang out at with friends, or solo, as some nice looking people swing by there. One of the bartenders did give me a weird look when I ordered a Negroni, and I had to tell him what it was. Other than that, the place is nice, clean, and swanky. Plus, it's hidden and kind of loungy, and if you drink too much, you can always crash upstairs.

They Eat Horses, Don't They?

I live in Italy and I LOVE cavallo. Hell, I even eat bistecca di cavallo. I go to a wonderful restaurant where they special order it for me when they know it won't be on the menu. If it was easier to get, I would replace beef with it all the time. Such an exquisite taste! Don't knock it until you have tried it, and if you haven't tried it, you are missing out...

Dec 05, 2006
dctoflorence in Features

Black Fades to Black

If you aren't wearing a white apron, how am I supposed to know how clean you are? This coming from a chef in Italy...

Dec 05, 2006
dctoflorence in Features