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Vapiano’s – A Review on Italian Cuisine in Chinatown

Some of my favorite cuisines are those made at Italian restaurants. I love the wood fired or brick oven pizzas, buttery cream sauces that melt in your mouth like pieces of heaven, and fresh bread served with extra virgin olive oil and spices for dipping. They also seem to have an atmosphere that just screams, classy while still feeling home-like. Some have magnificent sculptures, live foliage hanging from ceilings, flowers decorating tables, waiters and waitresses dressed up to the nines, and provide a very pleasant atmosphere that leaves one feeling content visually, aromatically, as well as literally. For this post, I will give some insight on an Italian restaurant that Tim and I went to this past October for a friend’s birthday called Vapiano.

Vapiano is a franchise with multiple locations. The one we went to was located in Washington, DC in Chinatown. When we walked in the door, we were greeted by a hostess that handed each of us a card. Apparently, each individual person gets this card that is used to swipe what you are getting to eat as you retrieve your selections from the various stations set up around the perimeter of the restaurant. Not being familiar with this type of set-up, we were intrigued to see how this would work, especially for the party of 30 people that we were a part of.

Since happy hour was to end within the next 30 minutes, you can guess our first stop. It was the bar. Tim got a beer, and I got a glass of red wine, the house red. We got those for a decent price for the DC area ($3-$4 a drink). We then chose to go to the pasta station, this was where we saw why they gave us two cards. At first, we felt there really wasn’t a need for two cards. As a result, we used the one card at the bar, and put the other in our pocket to hand back in later. We even attempted to hand the card back in, but the hostesses knew better. They insisted we each take a card, and now it was finally making sense. Luckily, for Tim and I we both did want pasta for dinner. However, if I wanted to try the pizza and he wanted pasta, we would have been in two different stations. By giving both people cards, we can both get our meals at the same time without worrying about waiting in line for one person, then waiting in line for the second person or having to hand off the card. This would take twice as long. I think there may have been a bright light when I finally understood this and began to welcome the separate card concept.

In the pasta line, we had our choices of wheat pastas or regular pastas, and then an entree that you ordered by name (i.e. ravioli con carne). I ordered the carbonara – came with a light cream sauce, parmesan, egg, and bacon, using whole wheat pasta. Tim ordered the scampi e spinaci. It was very neat to walk up to the counter; grab a napkin, tray, silverware; order your meal; and watch them cook it. The only issue I found was it was very hard to hear. You have to tell the chef what it is you want, and the background noise is so loud. There are multiple chefs at the counter for multiples lines, for multiple stations, and each is trying to communicate with the person they are cooking for. Actually, you may want to multiply all of that by 2 because most of the chefs are cooking for two people at once. Then, you add in the clanging of pans, sizzling of meats, pan frying of vegetables….needless to say, I think you get my point that it is busy, and hard to hear.

Despite the noise, the chefs were very friendly and eager to make you what you ordered. The gentleman cooking for Tim and I seemed as if he was having a wonderful time. It is just unfortunate, that due to all of the noise and business, I asked to omit the egg from my meal and he still put it in. Also, I found out that there was onion in my meal, which the menu didn’t state that. The worse part, was the fact that I had wheat pasta – takes longer to cook than regular pasta. So, when Tim’s pasta was one, and since he was cooking our meals at the same time, it was assumed my pasta was done when it was all but 1/3 cooked. I was a little disappointed with my meal. I think it could have been great, I didn’t care too much about the egg or onions, but uncooked pasta is hard to crunch your way through. Tim’s food was perfectly cooked, the shrimp was juicy, well cleaned, and had great flavor. He didn’t have any surprise ingredients, and his pasta was perfectly al dente.

In addition to the pasta, they gave us warm, thick slices of Italian bread. They gave two slices with every entree. They were at least 1-2 inches thick, crispy on the outside, soft but not too soft- the integrity of the bread bounced back when poked- on the inside with a perfect blend of nooks and crannies from air holes within the bread, and a nice faint buttery flavor. The tables came equipped with olive oil for dipping, and even fresh herbs on the tables that could be added to the entrees or to the bread if one desired. The live herbs on the tables were not only great as fresh ingredients for one’s meal, but also made a very pretty centerpiece for the more rustic wooden plank tables. There were also sections set up as conversation areas with cushioned seats, side tables, and candles that I’m sure offered a more intimate experience than our table setup.

Once we finished our main entrees, we headed over to the dessert table. I got the most decadent chocolate cake I have ever tasted, Death by Chocolate was its name. At first, I debated on if I wanted to get it because the sizes they were serving were fairly small. It really was a sliver of cake. In the end, it ended up not being small enough. Not because I didn’t like, the cake was wonderful and if I ate anymore, it would have been living up to its name. It was a very dense cake full of exceptional chocolate flavor while maintaining a smooth texture. I would highly recommend this chocolate dessert along with a nice red wine. Tim got the tiramisu della casa, a coffee flavored mascarpone dessert. He did like his dessert as well, but felt it wasn’t anything to write home about. You should get the chocolate cake 😉

Although there was a pasta taboo that occurred with my dish and it was fairly noisy, the Vapiano does offer a neat ambiance and a different Italian experience with stations, serving one’s self, cards for keeping track of orders, exceptionally great chocolate cake and breads, fresh herbs on the tables, and pretty good happy hour selection with reduced prices.

I would recommend anyone trying out this restaurant to keep these few things in mind: 1) it will be loud. Maybe during the day it isn’t as bad, but my experience was 8pm on a Saturday night and it was loud. 2) Get reservations ahead of time if you have a large party. 3) This is not the ideal restaurant for a romantic date. 4) The card concept is a pretty neat idea, although it could lead to trouble. You really don’t know the total card balance every time you swipe another item onto your card, only the total from that swipe. You could really be owing a fortune before leaving the restaurant if you aren’t carefully watching how many you times you swipe your card.

Wonton Feast

Wontons are an inexpensive and versatile food item that can be the basis for a wide variety of dishes. They are so versatile, in fact, that this last weekend I planned a whole meal around dishes made with wonton wrappers. Wonton wrappers can be used as the foundation for a wide variety of appetizers, soups, side and main dishes, and even desserts.

The name wonton means literally ‘swallowing a cloud.’ Wontons have a long and rich history {predating the Tang Dynasty (circa 618 – 907 CE)} originating in Northern China as a sealed stuffed bun called ‘Huidun,’ or chaos. It is even said that a doctor, Zhang Zhongjing (circa 150 – 219 CE), filled wontons with medicinal herbs as a cure for frostbite. During the Tang Dynasty, a distinction began to be made between the wonton wrapper, which was typically a triangle with 2 – 3 inch sides, and the dumpling, made from a round piece of dough about 3 inches in diameter.

Although making wontons from scratch may appear to be a simple operation it can be very difficult and challenging. For this reason, and the time involved, many cooks prefer to purchase readymade wrappers. Of course, always intrigued with a kitchen challenge, I decided to make the wrappers (six batches in all) for this feast myself.

As mentioned before, there came to be a distinction between wontons (typically fried) and dumplings (typically boiled or steamed). Because of this potstickers, or Chinese Dumplings, deserve a special mention since they are prepared with a combination of the two cooking methods. Legend is that potstickers were created by a royal chef who pan fried wontons for his master’s meal, but overcooked them turning the bottoms black. Not having enough time to make another batch, he added broth to the pan and steamed the filled wontons, turned them over with their blackened side up, and presented them as a new creation. Fortunately, for the chef and his neck, they were a big hit!

Some of these recipes call for using fresh ginger. Ginger is usually available in the produce section of your local grocer. When buying fresh ginger, choose a piece about the size you need which is firm, smooth, and free of mold. It should also have a paper thin skin which easily rubs off with your fingernail. After peeling away the skin you should smell a strong fresh ginger scent.

The menu I came up with for this feast is as follows:

STARTER
Fried Wonton
Crab Rangoon

SOUP
Wonton Soup

SIDE DISH
Potstickers

MAIN
Three Delicacies Wonton (San Xian Hun Tun)

DESSERT
Banana and Chocolate Wontons

SAUCES
Sweet and Sour
Chinese Brown Gravy
Chinese Mustard

The first thing to be made was the wonton wrapper dough.

WONTON WRAPPERS

Ingredients
1 egg
3/4 t Salt, Kosher
2 c Flour
1/2 c Water

Instructions
Lightly beat the egg, salt, and water. Mix together with flour in a bowl. Adjust water or flour to make a dough. Knead until smooth, about five minutes. Cover and let rest for thirty minutes. Turn dough out onto floured surface and roll out very thin into a rectangle which is about 21 x 14 inches. Cut into 3 ½ inch squares (makes 24 wrappers). Next add the filling, about one teaspoon per wrapper, and seal by folding the square into a triangle. Then take the small ends and pull them together forming a purse shape. It is very important to carefully seal the wrapper. You may need to wet the edges of the wrappers to help the dough adhere to itself.

Here are the filling recipes I used:

FRIED WONTON

Ingredients
1 leaf Bok choy
1 Green onion
½ t Fresh ginger, grated
½ lb. Pork, ground
1 T Soy sauce
1 t Sesame oil
1 t Sugar
Pinch of salt
1 egg, lightly beaten

Oil for frying. I like to use Peanut Oil for Asian dishes, but you can use whichever oil you prefer.

Instructions
Chop the bok choy and green onion. Mince the ginger until you have 1/2 teaspoon.

Combine all ingredients in a bowl. Fill wonton wrappers with this mixture and seal.

Heat the oil to 375 degrees adding the wontons one at a time and cook until evenly browned, being careful not to crowd too many in the pan. Remove and drain on paper towels. Serve warm while they are still hot and crispy with Sweet and Sour Sauce and Chinese Hot Mustard.

CRAB RANGOON

Ingredients
6 oz. Crab meat, canned or fresh
6 oz. Cream cheese
1 Jalapeno pepper, chopped
1 Green onion, chopped
¼ Red onion, chopped
1 Garlic clove, minced
½ t Soy sauce
½ t Worcestershire sauce
Black pepper, to taste

Instructions
Combine all ingredients in a bowl. Fill wonton wrappers with this mixture and seal.

WONTON SOUP

Ingredients
½ lb. Pork, ground
1 Green onion, finely minced
1 t Cornstarch
½ t Sugar
Black pepper, to taste
1 t Sherry
1 T Soy sauce
1 T Oyster sauce
Dash sesame oil

6 c Chicken broth
1 Green onion, chopped

Instructions
Combine all ingredients in a bowl. Fill wonton wrappers with this mixture and seal.

Bring the chicken stock to a boil and add the wontons, cooking until they float. Add green onion and serve.

POTSTICKERS

Ingredients
1 lb. Pork, ground
1 c Napa cabbage, chopped
2 Green onions, chopped
1 T Sherry
1 t Sesame oil
1t Salt, Kosher
1 t Cornstarch
Black pepper, to taste

½ c Chicken broth

Instructions
Combine all ingredients in a bowl. Fill wonton wrappers with this mixture and seal.

Add 1 tablespoon oil in a skillet and heat to 375 degrees. Fry for two minutes, or until the dumpling bottoms are golden brown.

Add ½ cup chicken broth to skillet, cover and steam for six to seven minutes, or until the broth is absorbed.

Serve with Chinese Brown Gravy.

THREE DELICACIES WONTON (San Xian Hun Tun)

Ingredients
2 Filets, tilapia, cut in chunks
16 Shrimp, medium raw, cut in thirds
1 lb. Pork, ground

1 c Napa cabbage, chopped
½ Red onion, chopped
2 Green onions, chopped
1 T Fresh ginger, grated
1 Carrot, large shredded
1 T Sherry
2 T Oyster sauce
1 T Sesame oil
1t Salt, Kosher
2 T Cornstarch
Black pepper, to taste

½ c Chicken broth

Instructions
Combine all ingredients in a bowl. Fill wonton wrappers with this mixture and seal. Since this is the main dish, make the wonton wrappers much larger and use an equivalent amount of filling in each. These can also be steamed or fried rather than prepareed like potstickers.

Add 1 tablespoon oil in a skillet and heat to 375 degrees. Fry for two minutes, or until the dumpling bottoms are golden brown.

Add ½ cup chicken broth to skillet, cover and steam for six to seven minutes, or until the broth is absorbed.

Serve with Chinese Brown Gravy.

CHOCOLATE BANANA WONTONS

Ingredients
2 Bananas, ripe diced
½ c Chocolate chips

Powdered sugar

Instructions
Combine all ingredients in a bowl. Fill wonton wrappers with this mixture and seal.

Heat the oil to 375 degrees adding the wontons one at a time and cook until evenly browned, being careful not to crowd too many in the pan. Remove and drain on paper towels. Dust with powdered sugar and serve warm while they are still hot and crispy.

BAKED
Preheat oven to 350. Place filled wontons on cookie sheet and bake until golden brown, about 10 to 12 minutes. Dust with powdered sugar and serve warm while they are still hot and crispy.

Here are the recipes for the sauces:

The Sweet and Sour Sauce recipe can be found in a previous blog.

CHINESE HOT MUSTARD

Ingredients
½ c Mustard, dry
½ c Water, cold
¼ t Oil, cooking

Instructions
Combine all ingredients in a bowl, cover and let stand for one hour before serving.

CHINESE BROWN GRAVY

Ingredients
1 ½ c Chicken broth
1 t Molasses
1 t Soy sauce
1 T Oyster sauce
2 T Cornstarch
2 T Cold water

Instructions
Combine cornstarch with cold water, add to remaining ingredients and cook over medium heat, stirring continuously until smooth and thickened.

I hope this article will encourage you to make dishes using wonton wrappers.

Whether you use these recipes, or others, I believe you will really enjoy preparing and serving dishes made with wontons to your family and friends.

Jamaican Festival – the bread that is fun to eat

The third Jamaican dish I tried as part of my experimentation this last weekend with Jamaican Cuisine is called “Festival.” A “Festival” is a slightly sweet, fried bread. It reminds me of a larger, sweeter version of a “hush puppy” probably because of the cornmeal in the recipe and because it is fried. They also resemble cornmeal fritters.

: Two had already disappeared before I could take this picture.

Why is it called a ‘Festival?’ From what I understand it is because in Jamaica it is said eating one is like having a Festival in your mouth. Festivals are served with a variety of Jamaican dishes and provide a marked contrast and complement to the spiciness of Jerk seasoning commonly used in Jamaican meat dishes.

I think you will enjoy making and eating Festivals as much as I and my family have.

Here is the recipe:

JAMAICAN FESTIVAL BREAD

Ingredients
1 1/2 c Flour, all purpose
3 T Cornmeal (I highly recommend Lamb’s Stone Ground)
1/2 t Salt, kosher
3 T Sugar
1 t Baking powder (I used ARGO*)

3/4 c Water
1 t Vanilla

Instructions
Mix all dry ingredients in a bowl. Stir water and vanilla together and add to dry ingredients. Blend together until combined. The dough should be slightly sticky; add more water (up to 1/4 cup) if necessary. Cover in plastic wrap and let stand for one hour on the counter.

Divide the dough into 8 pieces, roll into small sausage shapes, then coat in a half and half mixture of flour and corn meal. Fry in vegetable oil (300 to 375 degrees) until golden brown (internal temp s/b 190 – 200 degrees).

* They expanded significantly when cooked. I attribute this to the ARGO Baking Powder I used which I have found to be superior to other commercially available brands. For more information, see my previous post on Baking Powders and the results of the first Baking Powder Experiment conducted in the Lukewarm Legumes Test Kitchen.

Plantain Chips

A common ingredient in Jamaican Cuisine is Plantain Chips. These are actually very easy to prepare and delicious.

Plantains look a lot like the bananas we are familiar with and usually peel and eat raw. Although they are related to this kind of banana, Plantains are not eaten raw, but are cooked. Plantains can be found in most grocery stores in the produce section. Choose a Plantain with a yellow skin which indicates it is ripe and has become somewhat soft and sweet.

To prepare Plantain Chips, peel the Plantain by first cutting off the ends then slice through the peel and remove it in segments.

In preparation for cooking, you may either split the fruit of the Plantain lengthwise and then cut into smaller segments or simply slice it crosswise. Sprinkle salt over the slices then fry for 10 – 15 minutes in hot oil, turning frequently to soften. Be careful not to burn them, which can be easily done due to their high sugar content.

Once the pieces have softened, remove from the oil and press them flat using a spoon, rolling pin, or other implement. Return the flat pieces to the hot oil and fry for an additional 10 minutes, or until crispy. Be sure to turn them while cooking so they brown evenly. Remove from the oil, drain on paper towels, and sprinkle with salt.

These make a delicious snack, appetizer or a delightful complement to your authentic Jamaican meal.

If you like this article, check out my previous post on Jamaican Cuisine about making Jamaican Rice and Peas.

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