And I Can Cook, Too

Sunday, April 09, 2006

March 29, 2006

Think of Nora, Laugh, Don’t Cry

The reward for enduring a day with Horst Helbig was dinner at Nora’s. One of D.C.’s most reputable chefs, Nora’s menu features locally grown, organic products turned into such delightful dishes as Morel and Celeriac Soup, Roasted Red and Golden Beet Salad over Micro-Greens and topped with Roquefort, and Amish Pork Roast with White Bean Sundried Tomato Scallion Ragout, Baby Carrots, Swiss Chard, and Mustard Sauce.

Seated at a cozy booth in the bar, my husband enjoyed Pepper Crusted New York Strip with Mushroom Ragout, and Roasted Fingerlings with Zinfandel Sauce, while I munched happily away at Truffled Duck Liver Pate with Kumquat Marmalade on Crostini. Add the James Bond Martinis, and we were in hog heaven.

Locally grown, organic, hog heaven.

James Bond Martini (shaking’s got nothing to do with it)

1-1/2 oz each: Grey Goose Vodka
Bombay Sapphire Gin
Dash Lillet
Twist Lime

In a shaker filled with ice, combine the vodka, gin, and lillet. Allow to sit a moment to thoroughly chill. Drain into a martini glass and add the twist


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