91°Partly Cloudy

by Borderstan.com — December 31, 2012 at 10:00 am 0

"hangover"

The simple option for curing your hangover: scrambled eggs and beer at home or at a local diner. (Ashley Lusk)

From Ashley Lusk. Check out her blog, Metropoetrylis. Follow her on Twitter @arlusk or email her at ashley[AT]borderstan.com.

Let’s be real, people.

On New Year’s Day you’re not trying to pull out your best smoked prosciutto and cheese for the people who had an “accidental sleepover” at your place.

That’s okay: we here at Borderstan don’t judge, and that’s why we have collected a series of easy recipes that will help you replace all those nutrients you lost while you were chugging celebratory champagne.

Hair of the dog. Ever wonder about that term? If all else fails for your hangover,  there is always the beer or Bloody Mary option.

Keeping-it-Classy: Spinach and Cheese Strata

This dish is for the host who had the wherewithal to prepare for the next day before pre-gaming began. Thisstrata from Epicurious can “marinate” in the fridge for up to 24 hours prior to baking.

  • 1 (10-ounce) package frozen spinach, thawed
  • 1½ cups finely chopped onion (1 large)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 8 cups cubed (1 inch) French or Italian bread (½ lb)
  • 6 ounces coarsely grated Gruyère (2 cups)
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
  • 2¾ cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard

Directions

  1. Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  2. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
  3. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  4. Whisk together milk, eggs, mustard, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  6. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
  7. Note: Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

What, exactly, causes a hangover? “Hypoglycemia, dehydration, acetaldehyde intoxication, and glutamine rebound are all theorized causes of hangover symptoms.” – Wikipedia

One for the Team: Hangover Pizza

Even though this hangover pizza from iVillage is simple enough already, we suggest taking it a step closer to simplicity by replacing the homemade pizza dough with that of the Pillsbury variety.

  • 1 can of pizza dough
  • 1 cup baby arugula 10 ounces Robiola cheese, rind removed, at room temperature (or combine 5 ounces of fresh mozzarella and 5 ounces of smoked mozzarella and 2 tablespoons of Pecorino Romano), all grated
  • 4 eggs
  • Sea salt and ground pepper
  • 2 to 3 tablespoons of white truffle oil, or a drizzle of your favorite flavored oil

Directions

  1. Open pizza dough and spread on a large sheet of parchment paper; dust with flour. Roll out dough into a 10- to 12-inch rectangle. Using a fork, pierce dough all over. Slide pizza along with paper onto hot baking sheet. Bake according to directions on can until golden brown, about 8 minutes. Push down dough using back of spoon. Cook another 3 minutes.
  2. Remove pizza and spread or sprinkle cheese, salt and freshly ground pepper. Top with arugula. Carefully crack 4 eggs on top of pizza. Put pie back in the oven until eggs are cooked, about 10 to 12 minutes. Remove from oven and drizzle with truffle oil. Cut into squares and serve hot.

No More Snoozing: Drunken Noodles

This is really for the person who isn’t hung over at all, but wants to nurse her bum friends back to health so that she can get them out of her house. What’s more ironic than this drunken noodles recipe from Epicurious?

  • 2 14-ounce packages of ¼-inch-wide flat rice noodles*
  • ¼ cup vegetable oil
  • 12 garlic cloves, chopped
  • ¼ cup chopped fresh Thai chiles*
  • 1½ pounds ground chicken
  • ¼ cup fish sauce
  • ¼ cup black soy sauce*
  • ¼ cup Golden Mountain sauce* or light soy sauce
  • 1 tablespoon sugar
  • 4 large plum tomatoes, each cut into 6 wedges
  • 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
  • ½ cup fresh Thai basil leaves* or regular basil leaves

Directions

  1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
  2. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
  3. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

Hair of the Dog that Bit You: Hangover Smoothie

The only thing less appealing than putting more liquids down your gullet is the thought of putting anything solid down there instead. Buck up, champs, this hangover smoothie from Free People will have you feeling better soon.

  • One handful (approximately 1 cup) of washed spinach
  • 4 leaves of washed dinosaur kale
  • 2 bananas
  • 1 cup of soy milk
  • 4 to 5 drops of liquid B12
  • ¾ cup of chopped ice

Directions

  • Blend all ingredients until smooth.

This story was originally posted on December 29, 2011. But seeing as how tonight is New Year’s Eve and a lot of you will be partying, we thought you might like to read it again. 

Get an RSS Feed for all Borderstan stories or subscribe to Borderstan’s daily email newsletter.

by Borderstan.com — December 28, 2012 at 8:00 am 0

"new Year"

Happy New Year’s Eve! Here’s how you can celebrate around the neighborhood. (Luis Gomez.)

From Rachel Nania. Check out her blog, Sear, Simmer & Stir. Follow Nania on Twitter @rnania, email her at rachel[AT]borderstan.com.

It’s almost time to ring in the New Year!… But how? If you have yet to make plans for when the ball drops, there are plenty of ways to celebrate within the Borderstan borders. Here are just some ideas on what to do.

Where to Celebrate on New Year’s Eve in Borderstan

  • ArtJamz Glitter Ball: ArtJamz is offering DC-ers a unique and creative way to celebrate the New Year with its Glitter Ball. The extravaganza features music, hors d’oeuvres, blank canvas and wall space for paintings and a midnight neon champagne toast with lots of – you guessed it – glitter. Tickets range from $60 to $70 and can be purchased online. The event will take place from 10 pm until 1 am at the ArtJamz Dupont Studio located at 1742 Connecticut Avenue NW.
  • El Centro D.F.: Thinking of keeping it low-key, but still want some indulge in some good food and drink on New Year’s? El Centro (1819 14th Street NW) will have specials all day and night on December 31. From 11 am until 3 pm, the restaurant will feature a bottomless brunch (all you can eat and drink) for $35 per person. Then, starting at 5 pm, El Centro will host a three course prix fixe New Year’s Eve dinner, featuring a pre-dinner party, dinner and a DJ. For those who are less interested in food and more interested in a party, the rooftop gets going around 5 pm; there is no cover.
  • Masa 14: Masa 14 (1825 14th Street NW) will also focus on entertaining with food this New Year’s Eve and will have two different dining and party options. From 5 until 9 pm, diners can choose three small plates and a dessert for $50 per person. Those looking to stay all night can choose three small plates, edamame, dessert and a drink for $70 per person. A DJ will provide the entertainment after 10 pm.
  • Tropicalia: “From DC With Love” is how Tropicalia (2001 14th Street NW) will celebrate New Year’s Eve. The groove and funk music venue will host Empresarios, the Fort Knox Five and a samba dance performance by Zezeh Brazil and her troupe. The first 100 people through the door will get a free Fort Knox Five CD as well as party favors, hats and noisemakers. There will be a champagne toast at midnight and admission includes three premium drink tickets. The event runs from 9 pm until 4 am. Advanced tickets cost $40, tickets at the door are $60. For more information, visit the website.
  • 9:30 Club: The Drive By Truckers will take the stage at the 9:30 Club on New Year’s Eve. Tickets are $55 and are available online. The music starts at 7 pm.
  • MOVA Lounge: The countdown to the New Year at MOVA Lounge (2204 14th Street NW) will be one with the Divas; DJ Jason will keep everyone dancing. The first 100 people to RSVP will receive VIP entry and open bar from midnight to 1 am. Email infodc[AT]movalounge.com.
  • The Brixton: “The Get Down: A Mod New Year’s Eve” is the name of the party. Tickets are $50 and are available online. The band US Royalty will be playing live and Baby Alcatraz will be spinning all night long.

by Borderstan.com — December 27, 2012 at 12:00 pm 0

"New"

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Email her at alejandra[AT]borderstan.com and follow her on Twitter at @frijolita.

New Year’s Eve. Synonymous with champagne, kisses and that scene from When Harry Met Sally.

For the cynics among us, New Year’s Eve is just another night — a night with unreasonably high expectations for merriment and finding someone at the bar to smooch with. Yet, for the hopeful, it’s about new beginnings, good times with friends and making memories. No matter which side of the coin you fall on, we can all agree on one thing: New Year’s Eve is all about the booze.

I mean, really people, those memories aren’t just going to make themselves, now are they!?

For starters, make sure you’re all set up and ready. The Bon Appetit Cocktail Party Manual has all the golden rules for throwing a boozy party — and more. Don’t forget food, Stephanie has you covered with tons of easy recipes to make, and, in some cases, make-ahead treats that you can serve. But now, on to the reason we’re all here.

Be Safe: If you are out and about for the evening, please drink responsibly and remember, you can even get free taxi rides (see our 2012 article on SoberRide). Whatever you do, please don’t drink and drive Borderstanis!

Punch Cocktails

"New"

Punch cocktails are the original big batch party drinks. You may poo-poo these at first glance, but don’t let rings of lemon slices frozen in water fool you.

These drinks pack a… no, I won’t say it. It’s just too cheesy. I like the idea of these drinks because (1) you don’t have to fiddle with recipes to make them for a crowd, and (2) they’re a nice way to ease everyone into a festive spirit.

Boozey, but not too much, so it’s not going to get anyone hammered in the first hour. This is a marathon, not a sprint, after all.

Wine

For the oenophiles among us, having a well-stocked wine counter, one featuring sangrias or mulled options even, is good for friends and family who don’t do hard liquor. Not everyone can love bourbon as much as I do, and I can respect that.

Cocktails

There’s no reason you can’t turn your favorite cocktail for one into a pitcher for 10. Just carefully convert the recipe to suit a larger crowd and provide the appropriate cooling option — ice cubes and a shaker for a shaken/stirred cocktail — at the table.

Also, if you like, you can always print out simpler cocktail recipes and leave them on a table with all the appropriate measures, liquors, mixers, bitters and garnishes. That way everyone can make the drink to their liking and get in on the mixologist fun. (Cause don’t we all have that one friend who used to bartend in college…)

Last but not least, some resources in case you need help or more ideas:

Champagne

Oh! And how could I forget? Don’t forget the champagne! Bubbly and kisses. That’s what New Year’s Eve does! Julian Mayor, the sommelier at Bourbon Steak DC in the Four Seasons, contributed to this really lovely list of boutique champagnes. I have Julian to thank for a serious love for Pierre Peters — a champagne you should still be able to get at Cork & Fork on 14th Street. Many others on this list are easy to find as well — just give your liquor/wine store a ring and undoubtedly they’ll have an option for you.

This article was originally posted on December 27, 2011. But, it’s that time of year again, and we find that this type of advice remains true throughout the years (and especially around the holidays). So get out your glasses, put on your party hats and pour your poison of choice!

Get an RSS Feed for all Borderstan stories or subscribe to Borderstan’s daily email newsletter.

by Borderstan.com — December 29, 2011 at 1:40 pm 0

cure for a hangover, Borderstan, New Year's 2012

The simple option for curing your hangover: scrambled eggs and beer at home or at a local diner. (Ashley Lusk)

From Ashley Lusk. Check out her blog, Metropoetrylis. Find her on Twitter @arlusk or email her.

Let’s be real, people.

On New Year’s Day you’re not trying to pull out your best smoked prosciutto and cheese for the people who had an “accidental sleepover” at your place.

That’s okay: we here at Borderstan don’t judge, and that’s why we have collected a series of easy recipes that will help you replace all those nutrients you lost while you were chugging celebratory champagne.

Hair of the dog. Ever wonder about that term? If all else fails for your hangover,  there is always the beer or Bloody Mary option.

Keeping-it-Classy: Spinach and Cheese Strata

This dish is for the host who had the wherewithal to prepare for the next day before pre-gaming began. This strata from Epicurious can “marinate” in the fridge for up to 24 hours prior to baking.

  • 1 (10-ounce) package frozen spinach, thawed
  • 1½ cups finely chopped onion (1 large)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 8 cups cubed (1 inch) French or Italian bread (½ lb)
  • 6 ounces coarsely grated Gruyère (2 cups)
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
  • 2¾ cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard

Directions

  1. Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  2. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
  3. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  4. Whisk together milk, eggs, mustard, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  6. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
  7. Note: Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

What, exactly, causes a hangover? “Hypoglycemia, dehydration, acetaldehyde intoxication, and glutamine rebound are all theorized causes of hangover symptoms.” – Wikipedia

One for the Team: Hangover Pizza

Even though this hangover pizza from iVillage is simple enough already, we suggest taking it a step closer to simplicity by replacing the homemade pizza dough with that of the Pillsbury variety.

  • 1 can of pizza dough
  • 1 cup baby arugula 10 ounces Robiola cheese, rind removed, at room temperature (or combine 5 ounces of fresh mozzarella and 5 ounces of smoked mozzarella and 2 tablespoons of Pecorino Romano), all grated
  • 4 eggs
  • Sea salt and ground pepper
  • 2 to 3 tablespoons of white truffle oil, or a drizzle of your favorite flavored oil

Directions

  1. Open pizza dough and spread on a large sheet of parchment paper; dust with flour. Roll out dough into a 10- to 12-inch rectangle. Using a fork, pierce dough all over. Slide pizza along with paper onto hot baking sheet. Bake according to directions on can until golden brown, about 8 minutes. Push down dough using back of spoon. Cook another 3 minutes.
  2. Remove pizza and spread or sprinkle cheese, salt and freshly ground pepper. Top with arugula. Carefully crack 4 eggs on top of pizza. Put pie back in the oven until eggs are cooked, about 10 to 12 minutes. Remove from oven and drizzle with truffle oil. Cut into squares and serve hot.

No More Snoozing: Drunken Noodles

This is really for the person who isn’t hung over at all, but wants to nurse her bum friends back to health so that she can get them out of her house. What’s more ironic than this drunken noodles recipe from Epicurious?

  • 2 14-ounce packages of ¼-inch-wide flat rice noodles*
  • ¼ cup vegetable oil
  • 12 garlic cloves, chopped
  • ¼ cup chopped fresh Thai chiles*
  • 1½ pounds ground chicken
  • ¼ cup fish sauce
  • ¼ cup black soy sauce*
  • ¼ cup Golden Mountain sauce* or light soy sauce
  • 1 tablespoon sugar
  • 4 large plum tomatoes, each cut into 6 wedges
  • 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
  • ½ cup fresh Thai basil leaves* or regular basil leaves

Directions

  1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
  2. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
  3. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

Hair of the Dog that Bit You: Hangover Smoothie

The only thing less appealing than putting more liquids down your gullet is the thought of putting anything solid down there instead. Buck up, champs, this hangover smoothie from Free People will have you feeling better soon.

  • One handful (approximately 1 cup) of washed spinach
  • 4 leaves of washed dinosaur kale
  • 2 bananas
  • 1 cup of soy milk
  • 4 to 5 drops of liquid B12
  • ¾ cup of chopped ice

Directions

  • Blend all ingredients until smooth.

by Borderstan.com — December 27, 2011 at 1:00 pm 0

More on New Year’s Eve: Eating, Drinking, Dancing: New Year’s Eve Options in Borderstan and What to Make for New Year’s Eve? Easy Recipes Roundup.

champagne, Alejandra Owens, New Year's Eve 2011

Of course you’ll remember the champagne. (Alejandra Owens)

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Email her at alejandra@borderstan.com and follow her on Twitter at @frijolita.

New Year’s Eve. Synonymous with champagne, kisses and that scene from When Harry Met Sally.

For the cynics among us, New Year’s Eve is just another night — a night with unreasonably high expectations for merriment and finding someone at the bar to smooch with. Yet, for the hopeful, it’s about new beginnings, good times with friends and making memories. No matter which side of the coin you fall on, we can all agree on one thing: New Year’s Eve is all about the booze.

I mean, really people, those memories aren’t just going to make themselves, now are they!?

For starters, make sure you’re all set up and ready. The Bon Appetit Cocktail Party Manual has all the golden rules for throwing a boozey party — and more. Don’t forget food, Stephanie has you covered with tons of easy recipes to make, and, in some cases, make-ahead treats that you can serve. But now, on to the reason we’re all here.

Be Safe: If you are out and about for the evening, please drink responsibly and remember, you can get free taxi rides (details here) or sign up for Uber, a car service that will basically make you look like a baller to all your friends and get you home safely. Whatever you do, please don’t drink and drive Borderstanis!

Punch Cocktails

cocktail, Alejandra Owens, New Year's Eve 2011

New Year’s Eve is a great time to try new and different cocktails. (Alejandra Owens)

Punch cocktails are the original big batch party drinks. You may poo-poo these at first glance, but don’t let rings of lemon slices frozen in water fool you.

These drinks pack a… no, I won’t say it. It’s just too cheesy. I like the idea of these drinks because (1) you don’t have to fiddle with recipes to make them for a crowd, and (2) they’re a nice way to ease everyone into a festive spirit.

Boozey, but not too much, so it’s not going to get anyone hammered in the first hour. This is a marathon, not a sprint, after all.

Wine

For the oenophiles among us, having a well-stocked wine counter, one featuring sangrias or mulled options even, is good for friends and family who don’t do hard liquor. Not everyone can love bourbon as much as I do, and I can respect that.

Cocktails

There’s no reason you can’t turn your favorite cocktail for one into a pitcher for 10. Just carefully convert the recipe to suit a larger crowd and provide the appropriate cooling option — ice cubes and a shaker for a shaken/stirred cocktail — at the table.

Also, if you like, you can always print out simpler cocktail recipes and leave them on a table with all the appropriate measures, liquors, mixers, bitters and garnishes. That way everyone can make the drink to their liking and get in on the mixologist fun. (Cause don’t we all have that one friend who used to bartend in college…)

Last but not least, some resources in case you need help or more ideas:

Champagne

Oh! And how could I forget? Don’t forget the champagne! Bubbly and kisses. That’s what New Year’s Eve does! Julian Mayor, the sommelier at Bourbon Steak DC in the Four Seasons, contributed to this really lovely list of boutique champagnes. I have Julian to thank for a serious love for Pierre Peters — a champagne you should still be able to get at Cork & Fork on 14th Street. Many others on this list are easy to find as well — just give your liquor/wine store a ring and undoubtedly they’ll have an option for you.

by Borderstan.com — December 26, 2011 at 7:10 pm 0

New Year's Eve 2011, Sober Ride

Do not drink and drive. Ever. (Courtesy Washington Regional Alcohol Program)

Be Safe and Be Smart, Borderstanis. If you are out and about for New Year’s Eve, please drink responsibly and remember, you can get free taxi rides.

The Washington Regional Alcohol Program (WRAP) is offering free taxi rides — the program began December 16 — up to $30 through January 1.

Details from WRAP

“WRAP’s 2011 Holiday SoberRide program will be offered nightly from 10:00 pm to 6:00 am beginning Friday, December 16, 2011 and running until January 1, 2012.  To receive a free cab ride home (up to a $30.00 fare), please call 800-200-8294 (TAXI) or #8294 (TAXI) on your AT&T wireless phone.  Please refer to the SoberRide information listed below for important details concerning this program. You must be 21 or older to use the SoberRide service.

“Important note:  All requests for SoberRide service must be called to and dispatched from 1-800-200-8294.  Do not call a taxi company directly for SoberRide service as the ride will not be covered under this program.”

Uber Car Service

Another option is to sign up for Uber, a car service that will basically make you look like a baller to all your friends and get you home safely. Whatever you do, please don’t drink and drive Borderstanis!

×

Subscribe to our mailing list