{Photos © JFM Photography}

Luckily, I live just two blocks from Logan Circle. If you are from DC or have visited with a local, you know that Logan Circle has a new restaurant opening almost every week. It’s a miracle we aren’t 300 lbs! Our new favorite restaurant that opened just a month ago? Le Diplomate. C’est tres delicieux! 

This was my second visit to Le Diplomate, and I wasn’t disappointed. Last visit I had dinner with a friend and tried the out-of-this-world delicious steak frites! Imagine: perfectly tender and seasoned hanger steak with a scrumptious sauce on top that they call, “maître d’ butter”. Yum, yum, yum! 

This time, my husband and I went for Sunday brunch. Now you might not know this about me, but I’m an avid “bruncher”. I take Sunday brunch very seriously, but because of my positive experience last time, I was willing to take the risk. How does the saying go? High risk, high reward. Well, my risk was paid of as soon as I put that perfectly fluffy and sweet buttermilk pancake in my mouth! I had asked for a side of berries, which gave the pancakes the perfect balance of sweet and tart.  

My husband chose the American Burger. He could not stop raving about how delicious the burger was. And the fries? Let’s just say they don’t call them french fries for nothing…or are we still calling them Freedom Fries?

If the food wasn’t reason enough for my frequent visits, the decor, ambiance, and superb service keeps me as a loyal customer. I can’t wait to go back and try something else from their menu. As their bill tray reads: à bientôt! 

 {Photos © JFM Photography}

Ever come home from a long day at work and you just want to make something quick, but satisfying? Have friends coming over unexpectedly and need to come up with something to serve them fast? Well I have the perfect recipe for you!

{Thai Chicken Green Curry}

Ingredients:

Chicken Thighs — 2-3 lbs of boneless, skinless chicken thighs. Cube into bite-sized pieces.

Scallions — 3-4 stems diced. Do not include the white root, it is very bitter.

Broccoli — One large head. Cut the flowers and prep for steaming.

Cilantro — About 2-3 tbsp. Prep using the chiffonade technique. 

Green Curry Paste — 2 tsp. (I use “Thai Kitchen” brand, which is delicious) 

Coconut Milk — 1 can. (I use light coconut milk to save on the fat. To my palette, it doesn’t affect the taste)

Chicken Broth — 1 can

Fish Sauce — 2-3 Tbsp. to taste. (I use the “Thai Kitchen” brand, which is delicious)

Lemon — 1 tsp

Preparation:

Start by cubing your chicken (remove skin and bone if you haven’t already) into bite-sized pieces. Place in a large saute pan to brown for about 10 minutes. 

Once the chicken has browned, push the chicken to one side of the pan (refer to photo above). On the empty side of the pan, add the diced scallions and 2 tsps. of the green curry paste. 

Allow the curry paste to liquify for about 3-4 minutes. Once the curry paste is mostly liquid, stir the chicken, scallions, and curry paste to combine. 

Allow the chicken to absorb the flavor for about 3-4 minutes on med-high heat. Stir.

**If you are serving this curry with white rice, which I highly recommend, you should start cooking your rice now. You’ll need about 25 minutes if cooking on the stove top.** 

Add the can of coconut milk to the chicken mixture, then the can of chicken broth. Stir to combine flavors. Allow to simmer for 3-4 minutes. 

Add the fish sauce. My recommendation would be to add 2 tbsps of the fish sauce and then taste before adding the third tbsp. The fish sauce is very strong in taste, similar to soy sauce. Stir. 

**At this point you should put the broccoli to steam. It doesn’t take too long and it should be added to the curry right before serving. **

Bring the curry mixture to a boil. Once at a boil, bring it down to a simmer and cover. Let the curry simmer, covered for about 5-6 minutes. 

Add the cilantro and lemon. Stir. Once the broccoli is ready, add it to the curry. Stir and serve right away. 

Serves 4-6.

I recommend you serve the curry with rice and have a basket of sliced bread. You and your guests will need it to soak up the delicious curry sauce! Oh, and don’t forget a bottle of Riesling white wine! ; ) 

If you are serving this at a dinner party, then serve the curry in your favorite soup tureen for an elegant presentation. I used my Aplico lion head soup tureen and it was a big hit!

Good luck and let me know how your Thai curry comes out!

 {Photos © JFM Photography}

This weekend was the annual Flower Mart at the National Cathedral. An event I look forward to all year! It reminds me that Summer is just around the corner, and it’s an excuse to eat delicious fried-everything. Beautiful flowers, fried food, and fun shopping while roaming the grounds of one of the most gorgeous Cathedrals in the US? aAmpersand living at it’s best!

My friends Darienne and Ana joined me on this little adventure. We arrived to the National Cathedral with one mission in mind — find funnel cake! Before completing our food mission, we thought we should see the embassy flower arrangements (Each year, many embassies participate in the Flower Mart by displaying an arrangement using flowers from their country).

All of the arrangemnts are inside the Cathedral. We saw the South Korean arrangement, Australia’s, the UK’s, Sri Lanka’s, and ended with the American arrangement. Frankly, the American arrangement was a little sad. It had a rocking chair with a quilt and then a vase filled with muted-colored flowers. I much preferred the UK arrangement, filled with beautiful hydrangeas and roses picked straight from the Embassy’s gardens. 

After perusing the arrangements, we felt we had deserved a food break. Within minutes our sole mission for that day was accomplished! Seeing the white banner with large red letters that spelled out: “Funnel Cake”, was probably one of the happiest moments of my life! Ok, so I’m exaggerating slightly. 

With a funnel cake in one hand, and a bowl filled with fried Oreos in the other, we ventured to find a seat on the steps. Is there anything better than 1930’s fair music playing in the background while the crispy taste of fried dough fills your mouth?

After our food adventure, we explored the different tents selling everything from flowers to monogramed housewares. My favorite item? The bouquets of dried lilac straight from Provence! 

What a fun-filled afternoon we had! I love how after a long winter, the city of DC awakens in Spring. Every weekend bursts with activities! The hardest part is deciding what to do next weekend.