Concrete Jungle DC

Riveting Rooms

I'm partial to bright, sunny spaces.  This room with it's wall of windows and the cheerful, orange tufted couch is so appealing.  Don't you want to lounge on the couch and bask in the sun?  

PS- Do you love my new logo?  A quick shout out and a hearty thank you to Jacki Vann of Undefeated Design for working with me.  It's fantastic!

*seen on cococozy.  image from Katie Ridder.  searched high and low for picture source but couldn't find it.  if you know, let me know.*

gifts for my gent

It's my husband's birthday today and I've had a ball celebrating his big day.    

This year, we went to a pop up dinner at Toki Underground that featured Scott Drewno from the Source and Erik Bruner-Yang from Toki Underground.  It was a stunning menu of eight courses celebrating Chinese New Year's.  Everything we tasted was delicious and unique.  

Since food and cooking are two of his loves, I gave him some fun gifts celebrating his favorite pastimes.  My favorite is the t-shirt.  It makes me giggle every time I see it.  Happy birthday!!  Smooches.

1. robot tea infuser  2. momofuko cooking sauces 3. pho shizzle t shirt 4. shun 6" knife

 

First Friday

Remember the lovely room I featured on Tuesday?  The wonderful guest bedroom by Lori Graham?   She actually re-vamped an entire house.  Which I'm featuring today.  of course.

1618 Corcoran St, NW

Washington, DC 20009

4 bedrooms, 3.5 baths

$1,799,900

1618 Corcoran St, NW is a renovated Victorian rowhouse.  As noted, it was designed by Lori Graham and it has many of her signature elements:  dark floors, open floor plan, high end kitchen with marble counter tops, Sub Zero/Viking appliances, amazing light fixtures, and sleek bathrooms.  The home also has 10 feet ceilings, french doors that open from the kitchen onto a terrace, a legal rental unit with a C of O, and parking.

photos via MLS.  listing courtsey of Jennifer Myers, Re/Max Allegiance

chicken + dumplings

Febuary's Bon Appetit is dedicated to southern foods and recipes.  One recipe is a modern chicken and dumplings by Mike Lata from Fig in Charleston. (We dined at Fig last year when we visited my brother. It was divine.) Instead of standard dumplings, Chef Lata uses ricotta gnocchi.  My husband made it this week and it was marvelous.   I've wanted to eat it for every meal. I loved it so much, I sent pictures of my bowl to all of my foodie friends.  It.is.delicious.   

Chicken and Dumplings

Gnocchi:

• 1 pound ricotta
• 1/2 cup plus 2 tablespoons all-purpose flour plus more
• 1 large egg, beaten to blend
• 1 1/4 cups finely grated Parmesan
• 3/4 teaspoon freshly grated nutmeg
• 1/2 tablespoon kosher salt

Chicken and gravy:

• 10 cups low-salt chicken broth
• 2 pounds skinless, boneless chicken thighs (my husband used chicken breasts)
• 1/4 cup (1/2 stick) unsalted butter
• 6 tablespoons all-purpose flour
• 2 celery stalks, cut crosswise into 1/4"-thick slices
• 1 carrot, peeled, thinly sliced
• 1 parsnip, peeled, cut into 1/4"-thick rounds
• 1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
• 1 cup frozen peas
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh chives
• Kosher salt, freshly ground pepper
• Shaved Parmesan

Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.

Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.

For chicken and gravy:
Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20–30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.

Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).

Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.

Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

*adapted from epicurious.com

 

 

perfect chambray shirt

Ever since I saw this photo of Ashley Olsen, I've been searching for the perfect chambray shirt.  I've looked at a million.  Unfortunately, all the shirts I found had pockets on the chest vs. the clean look of Ashley's without pockets.  I'm happy to report a chambray shirt without chest pockets does exist.  I'm looking forward to rocking my version of this outfit.

1. sunglasses 2. chambray shirt 3. watch 4. jeans 5. booties