Mango & Tomato

5/16/12

Where to Eat on H Street in DC? Toki Underground

Who loves ramen? I do!

The first time I went to Toki Underground, I fell in love with its small, eclectically decorated space, friendly staff, and bowls of steaming broth filled with noodles, vegetables, an egg and various other ingredients you may choose.

When my friend Cecilia suggested we go to Toki for a second visit last week, I said YES. Toki is located in the growing H Street neighborhood, which as bad as this might sound, is not my typical hangout. I can't wait for the H Street trolley (bus?) to start operating so I can visit that part of DC more often.

The night was windy and gray, and the rain was out of control. We thought we'd have no trouble snatching a few seats. We were wrong. Even at 6:30 on a random Wednesday night, the wait was about 45 minutes. Trust me: it's WORTH it.

We went back out into the rain to cross the street to Smith Commons for drinks.

I had a mojito and Cecilia had a watermelon drink. Both were great, but I could not help but look at my phone every few minutes in anticipation of receiving a text that our table at Toki was ready. And then it was!

We decided to share an order of steamed seafood dumplings adn an asparagus salad, and then order a bowl of ramen each.

We sat at the bar overlooking the pots bubbling with the delicious broth and got to see the masters at work. Each bowl went through a taste test before it was served to customers.

Please don't judge the food by my yellowish photos. The flavor of the asparagus salad with pickled ramps was fresh and acidic. The dumplings were light, and a steal for $5.

But the star of the night was definitely the ramen. For the second time in a row, I ordered Kimchi Hakata: Tonkotsu noodle soup with pork loin, chashu, seasonal vegetables, boiled egg, sesame, scallions, nori and locally made kimchi.

Cecilia ordered a Curry Chicken Hakata (not pictured). After trying the original flavor and the curry flavor, I think my choice was the best :) The spiciness of the kimchi cut through the fattiness of the broth, pork and egg, freshening up the entire dish.

I'm not sure how, but I managed to save half of my bowl for lunch the next day. If Toki Underground were open for lunch, I'd be in trouble since I work in (sort of) walking distance of them ;)

Thanks for a great night!!

5/14/12

Dress Up Your Gazpacho: Gazpacho with Marinated Feta, Olives & Basil

Morning! It's not even 9 am in Seattle, where I'm visiting my family, but on the East Coast, it's time for lunch.

This recipe for Gazpacho with Marinated Feta, Olives & Basil takes literally minutes to put together, packs a lot of flavor and is incredibly pretty.

Make this on a hot day or whenever you are craving tomatoes.

Gazpacho with Marinated Feta, Olives & Basil

Makes 6 cups

Ingredients
6-8 cups roughly chopped tomatoes
1/2 English cucumber, peeled, roughly chopped
1/2 red onion, roughly chopped
salt & pepper
drizzle of olive oil

Toppings
kalamata olives
marinated feta
fresh basil

Directions
1. Puree the first three ingredients in a blender.
2. Season with salt and pepper.
3. Pour gazpacho into soup bowls, drizzle with olive oil and garnish with kalamata olives, marinated feta and fresh basil.

For fun, I decided to put the garnishes on a wooden skewer:

Of course, you can also simply add them to the soup as is:

Do you love gazpacho? What do you usually put in yours? What other cold summer soups do you enjoy?

5/11/12

Where to Have a Power Lunch in DC? Proof!

What do you think of when you hear the words power lunch?

I picture business men sitting at a table discussing the latest greatest deals, or diplomats speaking in languages ranging from Hebrew to Farsi, or members of Congress eating sandwiches while discussing all things DC.

But power lunch can also be an occasion for two friends with uber busy schedules to get together and catch up on what's been happening in the last few months.

That's precisely what happened earlier this week when my friend Sylvie and I got together for lunch at Proof.

The first time I went to Proof was several years ago, and it happened to be one of my best second dates ever! There was wine, flirting, more wine, the promise of a great romance, and he took my hand.

It lasted a month, but I still have some great memories.

Back to lunch ;)

Proof has a great lunch special:

LUNCH CRUSH SPECIAL: $12 For a selection from 5 entrees, plus a glass of wine or beverage of your choice at our BAR and LOUNGE.

Before we decided on the entrees, Sylvie twisted my arm {just kidding!} into ordering
a charcuterie platter. Although we weren't told exactly what we were eating, looking at the menu on line, it could have been a combination of Prosciutto San Daniele, Jamon Serrano, Coppa, Rosette de Lyon, Cacciatore, Hose Made Pate Campagne, and toasted bread. The entire board was $22.

And it was delicious. In fact, I took the leftovers back with me and ate them the next day as a late afternoon snack.

For my actual meal, I ordered Proof Shrimp Burger with jalapeno, shaved cucumber, cilantro, and pickled daikon & carrots. The burger was incredibly juicy, and the combination of the mild shrimp with the pickled vegetables was perfect. I almost did not miss having fries with it ;)

Sylvie ordered a Tuna Nicoise Salad with baby arugula, French beans, radish, olives and a hard boiled egg. I also noticed some white anchovies on top.

The service was great. The food was delicious. I loved catching up with Sylvie and getting out of my cubicle for a mid-day break. The only suggestion I have for Proof is to have an option to order a mocktail...but that might be too much to ask for $12.

Where's your favorite place for a power lunch?

I'm on my way to Seattle to visit my family and friends for a week, but I'll stay in touch. You do the same!

5/9/12

Love Avocados? Want Something Other Than Guacamole? Make Avocado Soup!

I did not eat my first avocado at least until I was thirteen years old. I doubt avocados were available in Moscow (Russia), so it wasn't until my family immigrated to Seattle, WA that I had my first taste of the green creamy smooth and buttery fruit.

I was hooked!

I can eat avocados simply seasoned with salt and lime juice, as a dip {guacamole}, sliced on sandwiches, or added to salads.

A few months ago I learned how to make avocado soup from the lovely and talented Patricia Jinich.

The soup consisted of onions, cilantro, chicken stock, avocados, jalapenos and a few other ingredients. The best thing about the recipe is that it can be customized to suit your tastes and whims.

I kept on meaning to recreate the recipe at home and then a lucky thing happened.

My friend Rachael, aka La Fuji Mama, sent me a box of six avocados from California Avocados Direct. I was beyond thrilled.

These avocados arrived bright green and hard as a rock. I had to be super patient and wait until they ripened before creating my avocado soup. {See the difference in color between the ripe avocados in front and the unripe ones in the back.}

Avocado Soup
Makes 6 cups

Ingredients
2 teaspoons olive oil
2 teaspoons butter
1/2 onion, thinly sliced
1/2 jalapeno, seeded, thinly sliced
1/4 cup chopped cilantro
4 cups simmering chicken broth
flesh of 2 large avocados
salt & pepper to taste
juice of 1/2 lime

Toppings
Tostitos Artisan Recipes Fire Roasted Chipotle Chips
fresh cilantro
crumbled feta
lime wedges
fresh corn, removed from the cob and sauteed in olive oil

Directions
1. Heat oil and butter in a skillet. Add onions and jalapenos and saute until tender.
2. Add cilantro and cook just until it wilts.

3. In a blender, puree chicken stock with the onion/jalapeno/cilantro mixture, avocados, and lime juice. Season with salt and pepper.

4. Pour the soup into bowls and garnish with cilantro, feta, corn and chips.

The soup is great warm or chilled.

Have you ever made avocado soup before? If not, what do YOU like to do with avocados?

5/7/12

Savory Bread Pudding with Tomatoes, Feta and Olives: Recipe Development for Lipman Produce

Last month I received an email asking if I'd like to develop a recipe for Lipman Produce. Since the key ingredient was tomato, of course I said yes.

Then I started to think about creative and unique ideas for recipes I could make with tomatoes. Alas, several ideas I came up with were already taken by other bloggers involved in this project, so I had to continue brainstorming.

Finally, I created Savory Bread Pudding with Tomatoes, Feta and Olives. Not only is this recipes simple to make, it looks gorgeous, can be served for breakfast, brunch, lunch or dinner, and is good for households of one or for those occasions when you have people over for a big meal.

Before I share my recipe, here's a little bit of information about Lipman:

"When it comes to fruits and vegetables, all of us at Lipman understand the importance of buying only the freshest, safest and most delicious-tasting produce for your family. After all, we’ve been family-owned and operated for more than 70 years.

While we’re known around the country for our intensely flavorful tomatoes, our fields also yield succulent melons and a variety of nutritious vegetables, including bell peppers, cucumbers, squash and eggplant.

Providing farm-fresh fruits and vegetables has been a family tradition since the 1930s – and we’re proud to make you part of it."

Savory Bread Pudding with Tomatoes, Feta and Olives

Serves 4

Ingredients:
2 teaspoons olive oil
2 cups cherry tomatoes
2 garlic cloves, chopped
3 eggs
1/3 cup milk
freshly ground black pepper
1 tablespoon chopped parsley
1/4 cup chopped kalamata olives
1 cup crumbled feta
4 cups 1"-cubed focaccia (I used focaccia my friend Cecilia made. If you aren't lucky to have Cecilia as a friend, use store bought focaccia, challah or Italian bread)
Nonstick cooking spray

Directions
1. Preheat the oven to 375F.
2. Heat a skillet on medium-high heat. Add oil and allow it to heat. Add tomatoes and saute for ten minutes. Add garlic and saute for two more minutes.

3. In a large bowl, whisk together eggs, milk, black pepper and parsley. Add olives, feta, bread, and tomatoes. Mix everything together carefully: you don't want to smash the tomatoes.

4. Spray four ramekins with nonstick cooking spray. Divide the bread pudding mixture amongst four ramekins and bake for 25 minutes.

Digging into these individual bread puddings, you'll get bursts of flavor from tomatoes, feta and olives. The texture contrast of the focaccia cubes inside versus on top of the pudding adds a bit more interest to the dish.

Make sure to check my recipe and the recipe of other bloggers on Lipman's website.

Although I used Lipman's cherry tomatoes for this recipe, they grow many other kinds.

"At Lipman, you say tomato … and we say "what kind?"

The perfect variety encompasses many characteristics: abundant flavor, superior nutritional value and uniform size, color and shape. That's why, at Lipman, we're constantly striving to grow tomatoes so delicious, even the pickiest eaters can't say no. Our line of tomatoes ranges from small – like our Cherry Berries, Little Gems and the soon-to-be-released Tiamo – to large, like our Vintage Ripes, a proven customer favorite."

What are your favorite dishes to make with tomatoes? What are your favorite types of tomatoes?

Disclosure: Lipman Produce sent me four varieties of tomatoes to play with in my kitchen and gave me a stipend to develop a recipe for them.

5/2/12

Four Year Bloggiversary Le Creuset Giveaway and a Recipe for Easy Salmon Dinner with Smashed Potatoes

In May, Mango & Tomato celebrates its FOUR Year Anniversary!!!!

Over the past four years, I have written almost 900 posts, received nearly 8,500 comments from you, met amazing people {many of whom became close friends}, attended fabulous events and dined at great restaurants.

I honestly can't imagine my life without my food blog and you, my readers. What started as a way for me to share my love of simple food has turned into so much more.

I want to thank EVERY ONE of you for your support and encouragement, for making my recipes and giving me constructive criticism.

Today, I'm sharing a recipe for a simple meal: Easy Salmon Dinner with Smashed Potatoes.

But wait--that's not all. I have teamed up with Le Creuset, and one LUCKY winner will receive a 5-Piece Set in a gorgeous new color: Marseille.

My love affair with Le Creuset started a while back. Then, a few years ago, my parents gave me a Le Creuset French Oven in Caribbean for my birthday: I was hooked. Not only is it absolutely gorgeous, but it's a joy to cook with.

Little by little I started to build my collection and added two more pieces (see them on the left) in orange and yellow. These "work horses" go from the stove to the oven and to the table. I use them to make stir fry, meatballs, chili, soup, stuffed cabbage, etc. The cleanup is incredibly easy and I love displaying them in my "Le Creuset" tower.

And now I have three more pieces in my collection!

"The 3 1/2 qt. round oven offers all the benefits of slow cooking with enameled cast iron. It’s a convenient size for serving one-pot meals or carrying side dishes to a pot-luck dinner. If a full meal is the plan, round out the menu with the 1 1/4 qt. Precision Pour saucepan and the 10 1/4” skillet."

Features

Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
Oversized handles provide even weight distribution and a secure grip
Ergonomic composite knobs are heat resistant to 500°F
Built-in lid stabilizers provide a secure, no-slide fit
The lightest weight per quart of any premium cast iron cookware available

Make sure to read all the way through to see how YOU can win your own set!!!!

And now let's talk about my Easy Salmon Dinner with Smashed Potatoes. I wanted to make a simple meal using all the pieces from my new Le Creuset set. This is a great meal to make during the weekend, but can also be easily prepared during the week. It's colorful, nutritious and holds up well as leftovers.

Smashed Potatoes
Ingredients
24 ounces petite red potatoes
salt
olive oil
ground black pepper

Directions
1. In a heavy-bottomed pot, cover potatoes with water, add a bit of salt and bring the mixture to a boil. Lower the heat, cover, and let the potatoes cook until they are tender.
2. Drain the potatoes, transfer them to a large plate and lightly smash them using the bottom of a glass.
3. Heat olive oil in the same pot. Add smashed potatoes in a single layer and cook for about four minutes on each side until they become crispy. Season with more salt and pepper.

Easy Salmon
Ingredients
1/2 pound Sockeye salmon fillet
olive oil
salt & pepper

Directions
1. Preheat the oven to 350F.
2. Heat a skillet, add a bit of olive oil. Gently place your salmon skin side up and sear the fish for five minutes.
3. Flip the salmon fillet, season with salt and pepper, and put in the oven for five minutes (or longer depending on how thick your piece of fish is).

Wine Butter Sauce with Shallots
Ingredients
1 teaspoon olive oil
1 shallot, finely chopped
1/3 cup white wine
3 tablespoons butter, cubed
black pepper
2 teaspoons chopped fresh dill

Directions
1. In a small saucepan, saute shallots in olive oil for five minutes.
2. Add wine and allow to reduce by half.
3. Take the saucepan off the heat and whisk in butter into the shallot/wine mixture. Add black pepper and fresh dill.

Serve the salmon topped with the wine butter sauce alongside crispy smashed potatoes and roasted asparagus.

And now, for your chance to win your own 5-Piece Set of Le Creuset in Marseilles:

All you have to do is leave a comment letting me know why you ♥ Mango & Tomato or what you want to see on my blog in the next year or why you ♥ Le Creuset or what you would make if you won the 5-piece set. {NOTE: you must have a US address to be eligible to win.}

~~For additional chances to win this giveaway, do one or all of the following and leave an additional comment letting me know you've done so:~~

~~Tweet about this giveaway and mention @LeCreuset, @MangoTomato and link to this blog post in your tweet~~
~~Like~~ ~~MangoTomato on FB~~
~~Like Le Creuset on FB~~

~~I will announce the winner on Wednesday, May 9th at 10 am.~~

And the winner is:

Disclosure: Le Creuset provided a 5-piece set for me to review and keep and will mail the same set directly to the giveaway winner. I was not reimbursed otherwise for this post. All opinions are my own.

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