Rave Review

Though eating out is quite possibly my favorite pastime, rarely does a restaurant inspire a review on STIRRED. Belga Café, a quaint Belgian and Euro-fusion bistro on Washington D.C.’s burgeoning 8th St., is a worthy exception.

Plan for a long evening out, as the kitchen is small and the waiters take their time, allowing you to savor every bite of each course. Start with the Witlof “Sushi” Salade—a twist on the Japanese classic, made with proscuitto and endive and served with arugula salad, cheese tuile, and orange gelee. The flavors truly tango on your palate—and the presentation is excitingly original.

While sipping on a selection from the impressive Belgian beer list (or a glass of wine from the also respectable listings), try the house specialty—steamed Belgian mussels with your choice of six preparations. The bacon and asparagus is delightfully rich—try the white beer for a lighter appetizer.

The standout entrée, ardently recommended by the worldly staff, is Herb-Crusted Halibut with spring vegetables and a red wine butter sauce. Initially a skeptic of exceptional seafood served east of Los Angeles, I was stunned to find that this divine dish is quite possibly the best, most flavorful whitefish I have ever tasted.

If you’ve saved room for dessert, the trio of crème brulees, with daily flavor changes, is a delightful ending to an evening at Belga.

But don’t be surprised if you find yourself back the next morning for “Belgian Waffles and Chocolate” weekend brunch……..

Back to School

It's that time again: you pass children with backpacks on the drive to work, your local grocery store is packed with college students, (and running low on beer and Top Ramen), and a little part of you wishes that mom still took you back-to-school shopping.

This fall, you too can go back to school--cooking school! Chef Eric's Culinary Classroom in Los Angeles offers classes for cooks of all levels--from aspiring chefs to entertainers who just want new cocktail recipes, not to mention lessons specifically tailored to children and couples. His edcuated expertise, excellent staff, and hands-on cooking experience offers a first-rate learning experience for students.

The following is a sample from Chef Eric's popular "Asian Cooking" class:

Vietnamese Style Spring Rolls

1/2 package Rice vermicelli or linguine
1/2 lb. shrimp, peeled and deveined
2 scallions, finely chopped
1 medium carrot, grated
1/2 cup napa cabbage, finely sliced
1/4 cup bean sprouts
2 T cilantro leaves, whole
2 T basil leaves, whole
2 T mint leaves, whole
1 package rice paper rounds

Bring a large pot of water to a boil. Cook rice noodles 3 minutes, or linguine 8-10 minutes. Take the noodles out of the pot and keep the water hot. Drain the noodles and rinse them under cold water.

Cook the shrimp in the boiling water for about 2 minutes, or until done. Peel the shrimp and cut in half lengthwise. Set aside.

Combine the carrots and cabbage in a bowl and sprinkle with salt. Let stand for 10 minutes. Squeeze out any water that has accumulated.

Combine the scallions, carrots, cabbage, bean sprouts, basil, and mint iun a bowl. Add rice noodles and stir to combine. Season with additional sugar, lemon juice, and salt.

Soak the rice paper rounds, one at a time, in warm water until soft. Blot dry and place on a work surface. Place 2-3 T of the noodle mix on the paper round and roll it halfway, tightly. Place some shrimp and cilantro on the paper and finish rolling into a very tight small burrito.

Cut the rolls in half and arrange on a platter. Pour sauce over the rolls or use it for dipping on the side. Serve cool.

Spring Roll Dipping Sauce

Combine and stir the following:

1/3 cup fish sauce
1 T garlic, minced
1 T chili sauce
1/4 cup sugar
1 lemon, juiced
1/4 cup rice vinegar
2 1/2 T water

Though this school won't get you grades or a degree, you certainly will walk away with a full stomach, a delectable collection of recipes, and an entirely new appreciation for going back to school.

A Time of Need

Last week, Hurricane Katrina devastated our nation, leaving millions without shelter, food, electricity, or hope. Whatever your beliefs about the government’s reaction to the crisis or the rampant crime and looting occurring, the fact remains that countless citizens of the Gulf Region need our assistance. Here are several ways you can help:

Short on Time? Donate directly to the American Red Cross at www.redcross.org. All you need is a credit card and about 2 minutes time, and donations of any monetary amount are welcome.

Short on Storage Space? Clean out your closet or garage and donate gently used clothing, household goods, and furniture to your local Goodwill Industries donation center. Your trash is often someone else’s treasure, and Goodwill will use the sales profits of the goods to help citizens in the Gulf region resume their jobs, or find new ones, as well as to rebuild the employment and career programs provided by agencies in the area.

Short on Cash? Throw a “benefit” at your place on Friday night! Instead of spending your extra cash on martinis at overpriced restaurants, buy some wine, and ask your guests to bring an appetizer and a $10 donation. Give the proceeds to an organization of your choice—Network for Good lists several options. Many organizations let you donate in honor of someone, so thank your friends for their generosity by listing them on your donation form.