because you deserve it all

We stopped in to Le Pain Quotidien for lunch while strolling through Olde Town Alexandria on a Saturday afternoon.  We all ordered tartines.  I had an interesting combination of prosciutto with pesto, fresh mozzarella, and sun dried tomatoes.  It was quite good and a perfect light lunch.  We also tried the chocolate chip cookies and the lemon tart and no one was disappointed with those.  The restaurant is organic which makes it a soda free zone – Thank God.  The bread is baked fresh daily and is amazing.  It was nice sitting at the communal table because it felt more like someone’s home than a restaurant.

Check out their website:

http://www.lepainquotidien.com/

Last weekend I visited the Torpedo Factory Art Center in Alexandria, VA.  There were a myriad of treasures and something to suite everyones taste and budget.  Each artist has their own store within their studio so you could actually watch the artist work and chat with them as they create their next masterpiece.  I highly recommend a visit if you are in the area. 

Visit their website and check out the directory of artists.

http://www.torpedofactory.org/

Here is a recipe that I developed this evening.  It was light and delicious. 

Pasta with Peppers and Truffle Oil

Serves 4

4 bell peppers (preferably not green and sliced thinly)

Two medium red onions (sliced thinly)

Two cloves of  garlic (finely minced)

One tablespoon of truffle oil (plus more for drizzling)

Two tablespoons of fresh basil

1/4 teaspoon of red pepper flakes (optional)

Sea Salt and Freshly ground black pepper (to taste)

1/2 cup parmesano reggiano cheese grated

1 pound of pasta (penne or rigatoni)

Start bringing the pasta water to a boil.  Add the truffle oil to a heated pan on medium heat.  Next add the onions and peppers (thinly sliced) and sprinkle them with salt and pepper.  Once the vegetables begin to carmelize (about 10 minutes), add 1/2 cup of white wine (Chardonnay or Pinot Grigio).  Allow the alcohol to burn off and then add a tablespoon of butter and reduce the heat.  Add the red pepper flakes and the clove of garlic.  When the pasta is finished cooking, transfer the pasta to the saute pan and toss with the vegtables.  Add a ladle of pasta water if the pasta is dry.  Drizze with some more truffle oil, add the fresh basil and the cheese.  Toss again and serve immediately. 

Visit the Eclectic Grocer website to stock up on Truffle Oil and other culinary delights and cookware. 

http://eclecticgrocer.com/grartrflexvi.html