Back from DC

Had a great week in Washington DC which involved discovering some great new places and a repeat visit to Komi http://komirestaurant.com/ which in my experience has the best atmosphere and some of the best food in DC. They are secretive though and won't let you take any pictures which is frustrating as it is hard to convey to you the beauty of their menu. The dinner is a multi-course, progressive meal which on a recent evening included a selection of 12 small bite appetizers, house made spaghetti with Catalina sea urchin and crab, pappardelle with a ragu of quail and olives, roasted pumpkin with smoked green and roast katsikaki for two. This is their signature dish - slow roasted goat with home made pita and condiments. If you can give up at least $100 each for the meal and 3 hours to eat - this is a dining experience that will make you swoon.

Also discovered Del Ray neighborhood in Alexandria which is just a gem. Maybe 5-6 blocks of art galleries, restaurants, health studios and fun. Unlike anything else in Washington and even better in the summer I am told. But do check out Evening Star, http://www.eveningstarcafe.net/ which is delicious and serves local as possible.  I had roasted fresh asparagus served with spicy greens, a sherry vinaigrette and a poached egg on top. Just love it! Also stop by http://www.cheesetique.com/ where they have wonderful cheeses and a wine bar. I also loaded up on chocolate made by Mast Brothers of Brooklyn ( of all places). The Dark chocolate and pecans with maple syrup is to die for but you truly have to check out their site It is one of a kind in all ways http://www.mastbrotherschocolate.com/ .

I did cook and baked and am going to share a great recipe with you next blog as soon as my sister sends me the pics. So look for Strawberry Rhubarb Pie coming soon. For now I am posting my best ever pie crust. I still think this tops them all so make some dough, pop it in the fridge and I will post the filling ASAP.

Laure's Pie Crust

15 oz. all purpose flour

2 oz sugar

1 tsp salt

½ lb. butter cut into ½ inch chunks

2 egg yolks slightly beaten

1/4 C ice water (approximately- eggs and water combined should equal 1/3 cup)

Put first 3 ingredients into bowl of food processor. Combine by pulsing twice for 10 seconds. Turn back on and add butter a chunk at a time with motor running. Combine egg yolks and ice water with a whisk of fork.  Add liquids with motor running just until dough forms a ball in the bowl food processor.

Remove and flatten slightly into a circle. Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out. Can freeze for future use.

Makes two one crust pies or one pie top and bottom  - You can get a few pie dough cookies out of this too – sprinkle with sugar and cinnamon before baking!