Brasserie Beck - Washington, DC, A kids review

Tonight we went to  Brasserie Beck for my moms B-Day. When we first walked in,  all I saw was a huge open kitchen and what seemed like 50 foot ceilings.  There were 10 chef's cooking in the kitchen. We were walked to our table by a pretty hostess lady and the waiter welcomed us and gave us the specials. The waiter was very nice and came to get our food and to give us our food in reasonable times. He brought us french bread which came right out of the oven and there was a creamy soft butter to go with  it. My mom said the wine was amazing and her salad that was mixed greens, eggs, bacon, walnuts and blue cheese was excellent.. I let my family rate the appetizzers on a scale of 1 -10 with 10 being the best.  My mom said 8, My dad said 9 and my sister said 7 on the salad so I give this appetizers a B+.

Then the dinner came and our mouths watered as it looked so good. I ordered Mussels in a white wine and lemon herb sauce.  My sister ordered Beat salad with goat cheese.  My dad ordered a cassolet which is a traditional french stew with duck and beans. My mom ordered the bar steak with frites and vegetables.
All the plates looked very nice.  Mussels are my favorite and they came in a big steaming pot.  Watch the hands though as it is very hot.

We ate our delicious meals and rated them 1 by 1.

The mussels was a 10 for sure but not as good at the ones at Balthazer in NYC.  .My sister liked her salad but said it has a bit too much goat cheese but she gave it a 9.  My dad was a 7 and my mom was a 7. it was good and my mom said that for the price it was a nice meal.  Meaning that the prices didn't break the bank.

What was really worth the trip was the desserts.  They really gave me a good impression of the resturant. I ordered a  chocolate cake with a fruit syrup I gave it a 10. My mom and dad shared a creme brule that was rich creamy and tasteful.  They gave it a 10.  My sister ordered raspberry filled doughnuts with a mocha mouse and she gave it a 10. So desserts got an A++++++++++++++++.

Overall it was nice restaurant that I think most kids and adults would like.  The atmosphere was noisy and fun and the food was very good.

Side note!! they had very clean, jazzy bathrooms.

The Perfect Roast Chicken and Easy Chicken Stock

"Mommy, that was the best chicken ever!", my daughter raved last night.  When you get a response like that, you know it's a recipe for the blog!! I love making and eating a roast chicken. I also know that I have limited time at night so I like it to be easy. Easy to cook and clean in my motto!  So I have come up with a roast chicken that is a one pot wonder.  The kids love it, it is easy to get them involved in making it, and the best part is that the whole meal is in one pot!  If you try, please let us know what you think.  My recipe was for a family of 4.  And then I will show you how to make a quick stock that you can freeze for another night!  Don't skip this part...homemade stock makes everyday meals taste better.

Ingredients:

2-3 lb (larger depending on your family) chicken - I found the best chicken's at Costco, they are organic and yummy!
3 large baking potatoes
5 large carrots
1 stalk of celery
2 large shallots
2/3 cup of white wine
1/4 cup of lemon juice
1 lemon
salt/pepper
Herbes de Provence blend

1. Preheat the oven to 450 degrees.
2. Rinse the chicken and discard any of the inerds.  Dry the chicken inside and out!
3.  Salt and pepper the inside of the chicken. 
4.  Cut the lemon into 4 and stuff inside the chicken. I don't worry about trussing the chicken. Put the chicken in a roasting pan and salt and pepper the top and a few shakes of the herbes de provence.  Put the chicken in the oven for 10 minutes.
5. While you are dealing with the chicken, have the children peel the carrots, celery and potatoes.
6. Cut the potatoes into cubes and slice the carrots and celery. I let my children cut the carrots and celery and use a duller knife.  This is a great way to teach them the proper use of a knife.  SAVE ALL THE UNUSED PARTS OF THE CARROTS, CELERY, AND SHALLOTS FOR OUR STOCK!
7.  Cut the shallots.  I love shallots and in this dish, shallots help to make the sauce very creamy.
8.  Place the vegetables in a large bowl.  Pour in the wine, lemon juice, shallots, salt and pepper lightly and add a few shakes of the herbes de provence. Mix well.  
9.  Pull the chicken out of the oven and lower the temperature to 425 degrees.  Spread the vegetables in the pan surrounding the chicken.
10.  Put the pan back in the oven and cook for 45-55 minutes. Check the chicken and vegetables from time to time and if the vegetables need a stir you can do it once.  You don't want to stir too much though or they can get mushy.  Check the temperature of the chicken by inserting a meat thermometer into the thickest part of the thigh.  You want it to read about 165 degrees. 
11. If the chicken is done but the vegetables need a few more minutes (which is rare but not unheard of), take the chicken out and place the pan back in the oven until the vegetables are tender.
12.  Cut the chicken and serve with the vegetables.  You will notice the vegetables have a yummy creamy lemony  flavor that the kids just love.

Enjoy!

Chicken Stock
1.  Take the chicken bones and place in a large stock pot.  Cover the chicken with water.  Add all the left over carrots, celery, shallots.
2. Take a small onion and cut it into 4 chucks.  Place in the pot. 
3.  Add a bay leaf, any of your favorite herbs.. I add parsley and thyme.
4. Add 1/4 of a cut lemon
5. Add 2 boullion cubes.
6.  Boil for 1 1/2 to 2 hours.  Skim any fat off when needed.
7. Let cool to room temperature. 
8.  Pour the stock through a mesh strainer into a bowl or a very large measuring cup.
9.  I then pour the broth into double ziploc bags, date and put in the freezer for another time.  You can keep it for almost 3 months!