12.29.2009

Julie & Julia Movie Review

Napoleon and I are putting on our Gucci shades and going Hollywood on you guys for this review. We just recently finished watching "Julie & Julia," a tale of two parallel stories chronicling Julia Child's ascent to stardom and one woman's attempt to recreate Child's recipes. Chick flick territory indeed, but I somehow managed to brave the long film without illegal stimulants.

Unable to resist the temptations of a bottle of red wine, harissa (yes, we're still addicted), and one of the best salads you've ever eaten (romaine lettuce, raisins, roasted walnuts, apple slices, lemon vinaigrette, Swiss gruyère, and some other ingredients that escape me at the moment), Napoleon immediately assumed lateral decubitus position, and her fate was sealed. I, on the other hand, had no intention of achieving a state of rapid eye movement without first witnessing the incomparable Merryl Streep attempt to revive the late Julia Child in character.

While the premise of the movie was incredibly clever, with not one but TWO true stories running simultaneously, the dual biopic's downfall was its lack of plot. Yes, it was nice to see Julia Child overcome several obstacles on her way to getting published, and yes, I was sad to see that in Julie's quest to find herself she temporarily lost her husband, but at no point during the movie was I enraptured by drama or truth-is-stranger-than-fiction revelations. Honestly, I'd much rather just read the original blog, post by post.

All in all, a movie like this just reached out to the wrong audience. It would have been relatively successful if it were an indie flick catered toward the foodie crowd. However, in trying to appease the masses, it diluted the actual star and the common denominator between the two women: the food. I think Napoleon would agree. After all, she did find it to be somewhat of a snoozer.

Rating: 2/5 thumbs up (I know, I know...that doesn't make much sense)

12.28.2009

Smushed Smurf

"Ravage the land as never before!
Total destruction, from mountain to shore!"
- Gargamel, Smurf's theme song

Although food may be our passion here at battlefood, we certainly have no intention of ignoring a good cocktail...or two...or five. While searching through our photo archives, I happened upon one of the sillier (said with a lisp) drinks that we've attempted: the Smushed Smurf.

Now, I'm a sucker for a layered drink. Visually, there's nothing more impressive, aside from porn (I'm talking about food porn, of course). This particular drink has the added benefit of being a little depraved. We won't get into which smurf is actually being smushed; however, I think we can all agree that Brainy Smurf was definitely asking for it.

What you'll need:
- peach schnapps (or flavored vodka, if you're not a fan of schnapps)
- Bailey's Irish cream
- blue curacao
- grenadine

How you smush a hapless, cute, cuddly, tiny smurf:
1. Pour a couple shots of peach schnapps into a martini glass.
2. Pour half a shot of Bailey's Irish cream into the schnapps (this is presumably the white hat).
3. Now for the layering: carefully drizzle blue curacao over the back of a spoon and into the schnapps/Irish cream mixture. If done right, the blue curacao will be layered over top of the original mixture (this is the smurfy carcass).
4. Finally, pour some grenadine in a straight line through the middle of the glass. The grenadine will settle at the bottom of the glass in a third layer, but only after dragging some smurf guts with it (this is the smurf blood...I told you it was gruesome).


12.27.2009

Cava Epilogue

So, after having some incredible hummus and "sun-dried" tomato spread, I decided that I had to recreate some of the magic of Cava on my own. I started hunting for good recipes for the spread that dazzled us at Cava. In my search, I found that the spread was not based on sun-dried tomatoes, but was instead a harissa. Harissa is the African counterpart to ketchup, but decidedly has a much more complex flavor. A simple recipe contains stewed tomatoes, roasted red peppers, crushed red pepper, garlic, oregano, and EVOO. Unfortunately, I was unable to find the proportions used by Cava, but luckily I learned that Cava sells it at Whole Foods!


Harissa

I also wanted to experiment with a roasted garlic hummus. The ingredients follow, but essentially you just put everything in the food processor and buzz it to your desired consistency. If you find it's not as creamy as you want, then just add some more EVOO and buzz it again. Also, for roasted garlic, just cut about a 1/4 inch off of a head of garlic, rub some EVOO on the exposed garlic cloves, and roast at 400 degrees for about 30 minutes (be careful they don't burn).

Ingredients:
- 1 can of chickpeas
- 1 tbsp. olive oil (more like 2 -3 tbsp. for creamier texture)
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. oregano
- 2 tbsp. tahini (or 2 tbsp. peanut butter as substitution)
- salt/pepper to taste
- 2 tbsp. roasted garlic

Ingredients


Garlic, pre-roast


The Finished Product

12.24.2009

Cava

Your favorite general here, reporting live from Northern Virginia. Though I might be on vacation from school, there's no reprieve from informing you folks about the tastiest food this world as to offer. And boy, do I have a good one today. Today's review is on Cava, a Greek mezze (read: tapas) restaurant whose owners recently were awarded Restaurateurs of the Year from Washington Magazine. With an established location in Rockville, MD and a new site in Capitol Hill, Washington, D.C., these visionaries are taking the D.C. metropolitan area by storm.

I visited the Rockville restaurant with my parents, Mr. and Mrs. Tso, who had heard of Cava through the grapevine. We tried six dishes in total, along with the free pita and dips. First of all, let me say this: the free pita could have been a meal in itself. It was served along three different dipping options, including EVOO, green olives, and an incredible spicy sun-dried tomato puree that I will definitely try to replicate in the future.

Now, onto the mezzes. We were first treated to the hummus, which is spectacular. Blended to perfection, the hummus had great smoothness and flavor, with the tahini evident but not overpowering. The second dish, the "flaming cheese" appeared to be more for show than flavor...that is, until we tasted it. In a dramatic showcase, a waiter pours what can only be some sort of liquor on top of two bricks of cheese, most likely coated with flour, and lights it on fire tableside. The flames climb to the ceiling before being extinguished by freshly squeezed lemon juice. The now eyebrow-less waiter hands you your cheese and walks away, leaving you with a slightly crusty, melty, gooey creation that embarrasses any mozzarella stick you have ever had.

For more traditional entrees, we opted for the lamb chops, chicken souvlaki, scallops over risotto, and baby octopus, which were all highly recommended from previous reviews. The lamb chops were cooked to medium, and were succulent and tender. The gamey-ness was unapparent as the simple flavorings allowed the best of the meat to shine through. Unfortunately, the same could not be said for the souvlaki. I was disappointed to see the chicken served kabob style, as the high surface area to mass ratio almost guarantees a dry finished product, and I was vindicated with each bite. Next time I would go with the filet mignon souvlaki.

The seafood dishes were both hits, in my opinion. The scallops over risotto was perfectly cooked in every way. The scallops had a nice crust but were not overdone, retaining a bit of a bite. The rice was wonderfully flavorful and al dente. Finally, the mushrooms in the risotto were meaty and supplemented the texture of the scallops. I really feel as though this was the best risotto I've ever had. To conclude, we had the baby octopus. Though several reviews said the octopus was tender, I expected the chewy texture of the squid and octopus I have had in other restaurants. But Cava completely changed my expectations of properly cooked octopus. My fork cut through the meat as if it were a marshmellow, and the dish had more flavor than the souvlaki. I was blown away.

In conclusion, Cava ranks up there with some of the better meals I've had, perhaps sandwiched in between Melagrano and Las Bugumbilias. It is a restaurant I definitely wouldn't mind going to again...and again...and again.

Rating: 4.2/5 opa opas

EVOO, Harissa, and Olives


Hummus


Flaming Cheese

12.22.2009

Battlefood #1: Souffles

This is a very exciting time here at Battlefood, as we have finally executed what this site was initially constructed for, battlefooding! Let me explain this complex concept for all the beautiful (and ugly) audience members out there. We take two items that are similar, and we compare them. For instance, we could compare similar dishes at different restaurants, or we could battle it out Iron Chef-style with the same secret ingredient. In this edition, we're comparing two homemade souffles: cheese and chocolate. Please indulge my boxing introduction.

Laaaaaaaaadies and gentlemen, welcome to battlefood.blogspot.com and the main event!

Introducing first, in the red corner, weighing in at 8 oz. and standing at 4 inches tall,
the underdog with the overbite, Cheese "melts in your mouth" Souffleeeeeeee.



And his opponent, in the blue corner, weighing in also at 8 oz. and standing 4 inches tall, with an undefeated record in the dessert kingdom, Chocolate "melts in your mouth but in a more sexual way" Souffleeeeeeeeee.



Let's get ready to ruuuuumble!

Round 1: Taste
This round wasn't a contest, as Chocolate's strong and memorable flavor pummeled (cheddar) Cheese's subtle flavor that was clearly diluted by the souffles structure. In later matches, Cheese might consider adding other flavor combinations to its arsenal, such as cayenne pepper, nutmeg, garlic, or herbs.
Chocolate awarded 9 points.
Cheese awarded 7 points.

Round 2: Texture
The judges were left flabbergasted at the difference in texture during this round, since both contestants are technically souffles. However, it seemed that Chocolate's higher fat content allowed it to withstand the heat of the ring, whereas Cheese simply wilted under the limelight into a grainier souffle. Perhaps next time Cheese can pack on some pounds (like his friends Monterey, Gruyere, or Chihuahua) so as not to create the grainy texture. What can we say? Ladies love the chubsters.
Chocolate awarded 8 points.
Cheese awarded 5 points.

Round 3: Repeatability (AKA the pity-for-Cheese round)
With Chocolate all but having wrapped it up, the judges decided to throw in this extra round just so the final score wouldn't look terrible. Clearly Cheese has greater versatility, but unfortunately it just didn't sho-...WAIT! In a sudden turn of events, it appears Chocolate has KO'd Cheese in its own pity round! What cruelty, what drama! I'm sure this utter embarrassment will not soon be forgotten by Cheese, who must be taken away on a stretcher.

Winner by knockout: Chocolate Souffle!

12.21.2009

Le Bec Fin

Napoleon and I went to Le Bec Fin for one of its three-course-meal-for-$50 specials (I'm sure there's a shorter, technical name for that). The French restaurant once lauded for its classical cuisine has fallen prey to the rough economic times and the growing number of successful -- and cheaper -- restaurants in the Philadelphia area. It is now making its menu more accessible for the common man, and of course, as common men, we had to take advantage.

One tantalizingly tasty note: owner/chef Georges Perrier was wandering around the joint the whole night! Napoleon and I were giggling like giddy little school girls. And then we remembered that it's not appropriate to giggle in the restaurant whose name translated means "The Bec Fin."

I had escargots in wine/butter sauce for my appetizer. Once you get past the fact that you're eating snails, the butter sauce is divine. It was as if whatever God you believe in had resurrected the son of whatever God you believe in right there in that bowl. That good. Really.

My next meal was the prime rib. It was better than Prime Rib's prime rib, so that definitely says something. It was cooked perfectly, but seeing as how I'm not the biggest fan of prime rib, I wasn't satisfied. However, fans of the juicy cut will definitely view it as one of the better prime rib's they've had.

Finally, we were able to sample two slices of dessert from Le Bec Fin's famed dessert cart. I wanted to literally jump on the cart and have Napoleon push me down Walnut Street. Alas, the revolving door was my arch nemesis that night. In any case, Napoleon had two chocolate cakes, while yours truly (that's me) had a Grand Marnier souffle and caramel concoction whose inexplicably complex name I forget at the moment. In any case, while visually stunning, the desserts lack a certain freshness, probably because they've been sitting in the corner of a dying breed of restaurant for the whole day. But it tasted pretty good.

Rating: 3.8/5 stuck-up French chefs



Las Bugumbilias

As a mexican food fanatic, I've dragged General Tso to the deep dark corners of Philly in search of a good mexican meal. We decided to try to try Las Bugumbilias after seeing it on restaurant.com, so even if the meal was a disappointment, at least it wouldn't empty our pockets. But we weren't disappointed. The food was good. Really good. In fact, this is by far the best mexican food I've had in Philly. And our first trip here just scratched the surface of the delicious food that Las Bugumbilias has to offer.


Homemade Chips and Salsa: The chips were thick and crunchy, not too salty. The two salsas, respectively hot and mild, balanced each other perfectly.



Queso Fundido: General Tso's favorite mexican dish, we were obliged to order it. Every mouthful was gooey and rich in flavor.

Churros (sadly no picture): By far the best part of the meal. These were the fluffiest, tastiest churros I've ever had in my life. They come with 2 sauces. The egg nog sauce has a strong kick of alcohol, and the chocolate sauce is rich and sweet. So good. You have to try the churros in person to appreciate how amazing they are.

We've been back to Las Bugumbilias a bunch of times since we discovered it. Luckily, it is still somewhat unknown, so we can go there on the fly any night. As much as I'd like to keep it that way, this place deserves the credit of being one of the best restaurants in Philly.

Rating: 5/5 Pineapple Chipotle Margaritas

Core de Roma

This South Street italian BYOB is kind of what I expected it to be. I'm not trying to say that all South Philly italian restaurants are clones; its just hard for me to distinguish between them. Maybe I'm not enough of an Italy connoisseur. Core de Roma did have some unique qualities. The spicy green beans served before the meal were delicious. All the pasta and meat dishes were cooked to perfection. There wasn't one thing during the meal that I didn't like. But I don't ever see myself going back because I've felt like I've had that exact meal a dozen times. I suppose I can't complain. There's always going to be restaurants where you know what you're getting before you go. There's got to be some appreciation for well cooked traditional food. I just wish there weren't so many traditional Italian places in Philly or that they tried to be a bit more creative with the food.

Rating: 3/5 gnocchi

General Tso's note: Napoleon is clearly racist. Next thing you know she'll be saying, "Some of my best friends are South Philly Italian restaurants!" BTW, I'm giving this a 3.5/5. I think it was better than Napoleon's grade by far.