Museum Hopping in DC

We live not far outside of DC, but don’t seem to get in town as much as we would like. I’ve found that no matter where I’ve lived (outside New York, Boston, Los Angeles, DC), unless out-of-town visitors want to go sightseeing, it is easy to take for granted all the local treasures that surround us.

My husband and I decided one weekend to pretend we were tourists and spent an entire weekend in DC. We just wanted to leisurely tour around a few of the many museums.

We both take pleasure in and appreciate the arts. Whether it’s music, dance, theater, film, photography, sculptures or paintings; we feel lucky to have so many places in the area to enjoy it all.

American Art Museum is Housed
in the Old Patent Office Building

One of the easiest and least expensive ways to see some of the arts in DC is to take in a museum, or two, or three. I don’t know how many museums there are in DC, maybe thirty or so. Probably half are supported by the government, most of those being part of the Smithsonian Institution. All the Smithsonian museums, including the National Zoo, are open seven days a week and are free for the public to explore and enjoy.

Over the course of the two days we visited four museums: The American Art Museum, the National Museum of American History and the National Museum of Natural History are all part of the Smithsonian. The National Gallery of Art was created in 1937 for the people by a joint resolution of Congress. It is comprised of two buildings and an outdoor sculpture garden. It is not part of the Smithsonian, but is also free to the public.

We began our tourist festivities at the American Art Museum to see a temporary Norman Rockwell exhibit. All the museums offer special exhibits from time to time in addition to their permanent collections. Unlike most of the well-known Smithsonian museums, which are situated along the National Mall, the American Art Museum is located in the the Old Patent Office Building in DC's Penn Quarter neighborhood. The American Art Museum houses what originally was the nation's first collection of American art. Also housed in the same building is the National Portrait Gallery. 

The Penn Quarter area is a happening neighborhood of good restaurants, tourist sites, a small December Christmas market, and the Capital One Arena (home to the Washington Capitals of the NHL, the Washington Wizards of the NBA and the Georgetown University men's basketball team and it is also a popular concert venue). Adjacent to Penn Quarter is DC's Chinatown.

After visiting the exhibit and some of our favorite artwork in the museum, we headed toward the National Mall. The Mall is part of the National Park System and is the central point for most DC visitors. It is bordered on either end by the US Capital and the Washington Monument, and is surrounded by ten of the Smithsonian Institution’s most famous buildings.

Turkey Carving Tips

 

Happy Thanksgiving!!!!

Now .... Carving that bird

After removing the turkey from the oven, let it rest for at least 30 minutes. This gives the juices in the meat time to settle back into the bird, keeping the meat moist. (The more juices you lose, the drier your turkey will be.) Also, resting allows time for the bird to cool, so it's easier for you to work with. 

Wash up and put on an apron before beginning to carve.

Position the turkey on a cutting board, ideally one with a moat around the edges to catch any juices. Make sure that the cutting board is not going to slide around. If necessary, place a towel or a mat underneath to keep it steady.

Position the serving platter next to the cutting board.

Always use a sharp knife when carving a turkey. A dull knife will make it difficult to cut and it may slip.

Use a carving or serving fork to hold the turkey in place. Position the fork on the side opposite the one being carved. Poke the bird with the fork, or just rest the fork on the bird, depending on what feels most comfortable. Slice down the crevice where one of the legs meets the body and stop once you hit the bone.

Gently pull the leg away from the body of the turkey with one hand. With the other hand, put the edge of the knife into the joint connecting the leg to the body. If pressing firmly, sometimes the joint will separate easily. If it does not, cut through the joint.

Place the leg on the platter or, if you prefer, cut the meat off the leg. Rest the large end of the leg on the cutting board and hold the leg on the opposite end. Carve slices of turkey off of the thigh and then the drumstick. For best results, cut medium-thin slices using a downward motion. Work around the leg of the turkey.

Separate the wing from the body, much the same way as with the leg. Using the fork, pull the wing away from the body. Place the knife on the joint and separate, cutting through the joint if necessary. Place the wing out of the way.

It is now time to carve the breast and you have two choices. I prefer the latter, but you carve to achieve which kind of slices you want to serve your guests. 

For larger, thinner slices of breast meat: using the fork for balance, begin by cutting a small slice from the most rounded area on the breast of the turkey. This is a spot about halfway down the breast. Continue slicing increasingly larger pieces of the breast meat. Visualize the rib cage, angling each slice to be parallel to the rib cage.

Continue slicing closer to the breastbone, and try to maintain equal thickness for all of the slices. Layer the pieces on the serving platter as they are sliced, arranging them in an attractive way.

For shorter, thinker slices of breast meat: Locate the breastbone running down the middle of the carcass. Slice through the skin just to the side of the breastbone and continue slicing downward, keeping close to the bone while pulling the entire breast away with your other hand. (The breast is a large piece of meat, and it extends all the way down to the wing joint.) Keep cutting and pulling away until you've removed the whole breast, with the skin still intact, in one piece. 

Now turn the breast skin-side up on your cutting board and slice it against the grain about half an inch thick. Layer the pieces on the serving platter as they are sliced, arranging them in an attractive way. 

When finished carving one side of the turkey, begin working on the other side in the same manner as you carved the first. This side will no longer be balanced, so compensate with the fork.

After removing the meat, the turkey frame can be used for stock or soup.

Spicy Deviled Eggs

I love eggs prepared in any way. I even wrote a whole post on the incredible egg, feeling that it deserved special attention. Usually, we have out of town visitors staying with us during the holidays. I have always made sure to boil up some eggs ahead of time so I can have an easy, serve-yourself breakfast that includes deviled eggs, toast, croissants, jams and juice.

Of course, deviled eggs are also a nice addition to a brunch or lunch buffet, or even as an hors d'oeuvre. These deviled eggs have a little kick to them. If you don't want them a bit spicy, substitute the hot sauce with a bit of mustard.

Holidays this year won't be the same, but all the good food can still be enjoyed!

Spicy Deviled Eggs
(Makes 2 dozen.)

• 1 dozen hard-boiled large eggs, peeled
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce
• 3 tablespoons chopped celery
• Salt & freshly ground black pepper, to taste
• 2 tablespoons capers (optional)

Kicked Up Deviled Eggs

Slice the eggs in half lengthwise, carefully remove the yolks and place in a medium sized bowl. Mash the yolks with the back of a fork. Add the mayonnaise, hot sauce, celery and salt and pepper to taste. Stir to blend well.

Spoon (or pipe with a pastry bag) the yolk mixture into the egg white halves.

Cover and chill for at least 1 hour. 

Top the eggs with capers, if desired, and serve.

Apple Cider Sauce

With Thanksgiving arriving next week in the midst of a pandemic, families will be forced to gather around a much smaller table to celebrate and feast on an overabundance of wonderful delights. In spite of smaller gatherings, most will continue their cooking traditions and will set out a food-laden buffet table showcasing roasted turkey and all the trimmings. Perhaps a fragrant baked ham will join the proudly displayed turkey.

Personally, I'm not a big ham fan, but when I do serve it, I always accompany it with Apple Cider Sauce. This flavorful, aromatic sauce is the perfect accompaniment to a holiday meal or a simple family dinner. In addition to ham, it serves up nicely alongside roast pork or squash. It can also be reduced to use as a glaze for baking the ham.

Apple Cider Sauce
(Makes about 2 cups.)

• 2 cups apple cider
• 1 cup honey

• 1/2 cup apple cider vinegar

• 1/4 cup Dijon mustard

• 1 tablespoon butter

• 1 teaspoon chili powder, or to taste
• 1/2 teaspoon apple pie spice

Apple Cider Sauce

Combine the apple cider, honey, vinegar, and mustard in a  saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently.

Off the heat, whisk in the butter, chili powder and apple pie spice. Serve warm alongside ham, pork or winter squash.

Gumbo

As the days grow shorter and colder, there is nothing quite like a bowl of hot soup or stew to warm the soul. Thick and hearty, gumbo is kind of a cross between a soup and a stew and is perfect for a chilly winter's night.

This gumbo has absolutely everything in it. I think it is delicious, but others may prefer to just have chicken and sausage, or shrimp and sausage, or leave out the okra or tomatoes. As long as the base is good, anything can be added to satisfy personal preferences.

Gumbo
(Serves 6 to 8 or more.)

• 3/4 cup butter
• 1 cup flour
• 2 tablespoons Cajun seasoning

• 3/4 cup finely chopped onion
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped bell pepper (red, yellow, green or mix)

• 1 teaspoon finely minced garlic

• 9 cups chicken broth

• 1 bay leaf
• 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa

• Cooked chicken meat, 3 to 4 pounds
• 1 14-ounce can of diced tomatoes

• 1 package of frozen okra, thawed (or use fresh if your grocer has it)
• 1 pound of medium-sized uncooked shrimp
• 2 cups cooked rice

Gumbo

Heat butter in a large soup pot over medium heat until melted. Add the flour and seasoning. Stir to blend well. Reduce heat to low and continue to stir until the mixture is golden brown. Do not burn.

Add the chopped onion, celery, bell pepper and garlic. Stir and cook until the vegetables have started to soften.

Raise heat to medium. Slowly add the broth, stirring well as you do. Drop in the bay leaf and bring to a simmer.

Add the smoked sausage pieces and stir. Continue to simmer over medium-low heat, stirring often from the bottom, about 15 minutes.

Add the chicken pieces and continue to cook for about 20 minutes, stirring occasionally. Add the canned tomatoes with their juices and the okra. Bring back to a simmer and cook until okra is tender. Add shrimp and cook until the shrimp is just cooked through.

Serve with rice.