OK - so clearly we're v late to the bandwagon. For some reason we just never think of it when we run through the virtual rolodex of restaurants. But I'm glad we finally made it and I'm happy to report that we weren't disappointed.
In preparation for what I assumed to be a fairly heavy meal - I walked 14 blocks from my last appointment to the restaurant, arriving hot and sweaty (hello - it was 93 degrees!) and 45 minutes early. To cool off and waste time - I checked out the "Mesdames" rest room. I was puzzled to find a full length mirror (nice) but no table or counter top (huh?). I do hate to be picky right off the bat - but it makes rifling through one's handbag for lipstick a tad tricky. I persevered though.
Some of our fellow diners had also arrived early and we enjoyed a lovely glass of whilst waiting for Mr. Cream (who was reading online stories about the having acquired - yay!). OK one more small pet peeve - no hooks under the bar counter at which we sat. (Does Acadiana not like purses?)
To dine we had a nice booth overlooking the site of the old convention center, watching tourists trying to figure out the , and hoards of new Convention Center attendees settle their dinner plans. Unfortunately, the table was very narrow. I hate to harp on about the interior design functionality but seriously - we kicked each other all meal.
We started with oysters and the watermelon watercress salad - both to rave reviews. The broiled oysters were piping hot and swimming in butter - and served with a good-sized roll to mop up all that goodness. In contrast, the watermelon salad was chilled and light as a feather, subtly crunchy (spiced pecans), peppery (water cress) and piquant (feta cheese) - delish.
The girls followed with New Orleans style BBQ shrimp swimming in a rich broth of spices, again with that lovely bread for dipping. The boys had the crisped duck which disappeared from their plates at an alarming rate. We supplemented (unnecessarily) with sides of Grits, Creamed Spinach and Baby Vegetables. Mr. Cream and I have never really understood grits... always seemed less flavorful than mashed potatoes and heavier and sloppier than a nice light rice... but a spoonful of those grits topped with the sauce from my BBQ shrimp - HOOOOEEEEEEYYYY - heaven right there on that plate.
I found our Meritage disappointing.
Desserts were up to par but not overwhelming. Brown Sugar Rum Creme Brulee with Caramelized Bananas and Vanilla Shortbread tasted more like banana creme brulee and, I've just realized, was served without the advertised vanilla shortbread. Beignets du Vieux Carre were nice - the creme anglaise was amazing - the beignets just a tad too tough - not quite the lighter than air donut I was expecting. Coffee was good - but no refill offered.
The service was a little slow - nearly three hours for our meal. Afterwards I wondered if it was intentionally. But intentional or not - our shins were battered from kicking each other and my bum unceremoniously stuck to the pleather banquette (again with decor!)
$320 (without tip) for four each appetizers and entrees, three each coffee and dessert, one bottle red, one half bottle white and a G&T.
On walking back to our car, Mr. Creme and I decided that, although a rich meal, and perhaps a bit slow, Acadiana is a slam dunk for entertaining guests for dinner. The menu is varied enough to account for all tastes - and not in a watered down, uninteresting kind of way. The ambiance (as much as I complained about the design) is elegant but unstuffy, and gave off a warmth and energy that was comfortable and easy. From couples to business diners to a large conference gathering in a back room - people were openly enjoying the experience Acadiana had to offer. I'm glad we finally made it.
Two and a half Yums Up from the British judge.
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Thursday, July 31, 2008
Sunday, July 27, 2008
Whole Hypocritical
I was at the Whole Foods Tenleytown today buying a few items for dinner. I got annoyed at the outside of the store when I noticed that the corn was from Florida and the cantelopes from California - and that was just the beginning.
Having just been to the Eastern Shore where every 500 yards there is a farm stand overflowing with corn and lopes, it is galling to me that they would bring these items in from so far away. And then, to top it all off, their current brown bag promotion is, "Go Local - supporting local growers & producers since 1980 - WTF! How do they support them - certainly not by buying what's in season right now, right in their backyard!
I am sure that they would purport that they can't source it in the right volume or some such nonsense, but let's get real - they have Maryland, Pennsylvania and Virginia right here.
So I went on their site to see if they had a list of local farmers - here's the . It is very interesting that none of the products that I saw in abundance on the Eastern Shore were locally sourced. What is the deal?
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Having just been to the Eastern Shore where every 500 yards there is a farm stand overflowing with corn and lopes, it is galling to me that they would bring these items in from so far away. And then, to top it all off, their current brown bag promotion is, "Go Local - supporting local growers & producers since 1980 - WTF! How do they support them - certainly not by buying what's in season right now, right in their backyard!
I am sure that they would purport that they can't source it in the right volume or some such nonsense, but let's get real - they have Maryland, Pennsylvania and Virginia right here.
So I went on their site to see if they had a list of local farmers - here's the . It is very interesting that none of the products that I saw in abundance on the Eastern Shore were locally sourced. What is the deal?
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Labels:
local food,
Whole Foods
Thursday, July 24, 2008
Two Yums Up for Corduroy
Hideous rush-hour traffic forced us to get a quick bite to eat in town last night - how fortuitous it turned out to be.
A colleague of Mr. Cream recommended .
It was a smidge of a hike over to the new 9th Street location (Corduroy used to be in the Sheraton Four Points Hotel) and the neighborhood is still very much in transition with boarded-up townhouses on one side of the street and the convention center on the other.
But all that is forgotten inside Corduroy. The clean lines and unfussy decor is comfortable yet elegant, with textures creating warmth, and muted grays and taupes providing a neutral canvas for beautifully presented, sumptuous food.
We started with Beet Salad and Crab Soup. The beet salad was a feast for eyes and tummy. I find there's always something magical about purple food - especially when it tastes as good as it looks. An errant piece of soil from the greens was my only complaint - and I found it before I ate it - so that was good. The crab soup described as " Crab and Egg Custard Soup" was more set custard than fluid soup. Mr. Cream found the unusual texture added to the interest of the dish and loved the flavor. It was also served nice and hot.
We followed with "Peppered Rare Big Eye Tuna with Sushi Rice and Hijiki" - a delish plump round of seared tuna served with (my favorite seaweed salad) and richly season rice with a strong but not overpowering ginger flavor. Mr. Cream had a comfort food of steak and potatoes. Perfectly cooked and again, piping hot.
We finished a very nice cup of coffee (and I find this is usually where a restaurant will fail) and small complimentary butter shortbread cookies, each served with sugared orange rind that perfectly cut the richness of the butter.
And the downside? None. No seriously - not one. OK - maybe the serving staff did seem to be a little too watchful. See - how petty is that? The trouble is, when one eats out often at the earlier side of a dinner service (as is our traffic-avoiding wont) you often find the serving staff in a state of flux. They've done all their prep, and there aren't enough customers to keep them busy. So they linger and hover a little too much for me to be entirely comfortable. But then maybe that says more about me than it does about them. : )
A truly delicious meal - $113 (without tip) for bottled water, two appetizers, two entrees, two glasses of wine and a cup of coffee. We'll definitely be going back.
Read more!
A colleague of Mr. Cream recommended .
It was a smidge of a hike over to the new 9th Street location (Corduroy used to be in the Sheraton Four Points Hotel) and the neighborhood is still very much in transition with boarded-up townhouses on one side of the street and the convention center on the other.
But all that is forgotten inside Corduroy. The clean lines and unfussy decor is comfortable yet elegant, with textures creating warmth, and muted grays and taupes providing a neutral canvas for beautifully presented, sumptuous food.
We started with Beet Salad and Crab Soup. The beet salad was a feast for eyes and tummy. I find there's always something magical about purple food - especially when it tastes as good as it looks. An errant piece of soil from the greens was my only complaint - and I found it before I ate it - so that was good. The crab soup described as " Crab and Egg Custard Soup" was more set custard than fluid soup. Mr. Cream found the unusual texture added to the interest of the dish and loved the flavor. It was also served nice and hot.
We followed with "Peppered Rare Big Eye Tuna with Sushi Rice and Hijiki" - a delish plump round of seared tuna served with (my favorite seaweed salad) and richly season rice with a strong but not overpowering ginger flavor. Mr. Cream had a comfort food of steak and potatoes. Perfectly cooked and again, piping hot.
We finished a very nice cup of coffee (and I find this is usually where a restaurant will fail) and small complimentary butter shortbread cookies, each served with sugared orange rind that perfectly cut the richness of the butter.
And the downside? None. No seriously - not one. OK - maybe the serving staff did seem to be a little too watchful. See - how petty is that? The trouble is, when one eats out often at the earlier side of a dinner service (as is our traffic-avoiding wont) you often find the serving staff in a state of flux. They've done all their prep, and there aren't enough customers to keep them busy. So they linger and hover a little too much for me to be entirely comfortable. But then maybe that says more about me than it does about them. : )
A truly delicious meal - $113 (without tip) for bottled water, two appetizers, two entrees, two glasses of wine and a cup of coffee. We'll definitely be going back.
Read more!
Tuesday, July 22, 2008
Chicken with Tabbouleh
I just made a delicious chicken with tabbouleh salad, inspired and adapted from . If you know me, you know I love Ina Garten's recipes, style and overall cooking and entertaining ethos. You could use leftover chicken as well, and actually Ina recommends using bone in, skin on chicken for roasting (and usually this produces juicier meat, but I went with what I had, and kept an eye on the chicken so as not to over cook. This recipe certainly did not disappoint!
Chicken with Tabbouleh (adapted from )
1 1/2 cups of boiling water
1 cup of bulgar wheat
Juice of 2 lemons
1/4 cup of olive oil (I used olive oil infused with basil)
1 1/2 teaspoons of kosher salt
1 bunch of minced scallions (white and green parts)
1 cup of mint, minced
1 hothouse cucumber, halved lengthwise, seeded and medium diced
1 pint of grape tomatoes, sliced in half
2 boneless, skinless chicken breasts, roasted in the oven, and sprinkled with olive oil, salt, pepper and a little oregano
freshly ground black pepper
Method:
Preheat oven to 350 degrees.
In a heatproof bowl, pour the boiling water over the bulgar wheat. Add the lemon juice, olive oil and salt, and stir. Cover tightly with plastic wrap and let sit at room temperature for 1 hour.
Rub olive oil on chicken, and sprinkle salt, pepper and oregano. Roast chicken in oven for about 30-40 minutes, depending on your oven. Any more and you can risk it getting too rubbery! Once meat is cooled, dice it and add to the tabbouleh. Add the minced scallions, cucumbers, mint and tomatoes. Taste. You can add a little more salt and pepper as needed. Season as needed, and place in refrigerator, or serve. Makes enough for about 6.
Other ideas to change it up:
-I may add some Blue Ridge Dairy Feta that I got a few weeks ago--I think that might be a nice switch up for tomorrow.
-Connie suggested using a little lemon zest in the tabbouleh, once its ready--I think that will be nice and make it really sing!
All in all, a delicious summer meal!
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Chicken with Tabbouleh (adapted from )
1 1/2 cups of boiling water
1 cup of bulgar wheat
Juice of 2 lemons
1/4 cup of olive oil (I used olive oil infused with basil)
1 1/2 teaspoons of kosher salt
1 bunch of minced scallions (white and green parts)
1 cup of mint, minced
1 hothouse cucumber, halved lengthwise, seeded and medium diced
1 pint of grape tomatoes, sliced in half
2 boneless, skinless chicken breasts, roasted in the oven, and sprinkled with olive oil, salt, pepper and a little oregano
freshly ground black pepper
Method:
Preheat oven to 350 degrees.
In a heatproof bowl, pour the boiling water over the bulgar wheat. Add the lemon juice, olive oil and salt, and stir. Cover tightly with plastic wrap and let sit at room temperature for 1 hour.
Rub olive oil on chicken, and sprinkle salt, pepper and oregano. Roast chicken in oven for about 30-40 minutes, depending on your oven. Any more and you can risk it getting too rubbery! Once meat is cooled, dice it and add to the tabbouleh. Add the minced scallions, cucumbers, mint and tomatoes. Taste. You can add a little more salt and pepper as needed. Season as needed, and place in refrigerator, or serve. Makes enough for about 6.
Other ideas to change it up:
-I may add some Blue Ridge Dairy Feta that I got a few weeks ago--I think that might be a nice switch up for tomorrow.
-Connie suggested using a little lemon zest in the tabbouleh, once its ready--I think that will be nice and make it really sing!
All in all, a delicious summer meal!
Read more!
Sunday, July 20, 2008
What are you drinking?
I have come up with the perfect summer drink, pour a generous vodka over ice then add a couple of large watermelon chunks and a big basil spring. Muddle and enjoy!
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Hungry for Change
So I am sitting in the backyard with friends after our "Hungry for Change" Obama fundraiser - BTW successful. So what's on the menu for a fundraiser? All American of course...
Hamburgers, hotdogs, slaw, salad, watermelon, and Doubleshot's amazing chocolate cake moistened with orange marmalade - mmmmm! There's nothing that puts you in the mood to vote progressive like a good old fashioned BBQ.
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Hamburgers, hotdogs, slaw, salad, watermelon, and Doubleshot's amazing chocolate cake moistened with orange marmalade - mmmmm! There's nothing that puts you in the mood to vote progressive like a good old fashioned BBQ.
So, begs the question - what would Obama serve?
-
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Labels:
barbeque,
Obama,
watermelon
Friday, July 18, 2008
I heart Eat Bar. If I owned my own neighborhood gastropub--this would be it. Being that its in my neighborhood (Clarendon), I get to frequent it pretty regularly. But I hadn't been in a while, and I'm so glad I went last night--it reminded me of why I love it so much! The atmosphere is comfortable but cool. The vibe is hip but familiar. Large chalkboards hang behind the long, mahoghany bar, detailing snacks and larger plates, what's on tap, and specialty cocktails. The bar area is decently large for a small, neighborhood watering hole, allowing people to mingle while they wait for the 10 or 12 booths/tables to open up, or to grab seats opposite the bar, and facing the booths. Across the bar, the booths line up against a purple wall with funky decorative boxes filled with tchtochkes.
At most pubs, you can count on a relaxing atmosphere and a good pint or two, but generally food is an afterthought. And so is service. At Eat Bar, the food and drink and staff are a real treat.
Taking a cue from The Eagle in London (one of the first gastropubs), most everything in house is handmade, locally produced, artisan, or organic. And the drinks stand out. From a list of 50-70 wines by the glass, and a full menu of microbrews and delectable cocktails, you can have trouble deciding which concoction to go with! My friends Kate and John tried the Gnome's Water, a refreshing summer drink with Hendrick's Gin, lavender, English cucumber and lime. My oh my--it was delicious! Cupcake and I have already discussed how we could possibly recreate.
I had the champagne cocktail, which was prosecco with candied horseradish, as I was curious about how it would taste. It was surprising. I can't say I would crave it, but I found it to be filled with many notes that you look for in an apertif--effervescence and stimulating the appetite. Interestingly, the Greeks used to use horseradish as a aphrodiasiac--so perhaps that was the thought for putting it with some bubbly! Chilihead tried the , since he's a big fan of this Michigan brewery, and was not disappointed. The two-hearted ale is an American IPA, and has an incredible floral aroma.
After trying the champagne cocktail, I needed to move onto something that would really blow me away. And I did! Chilihead and I often compete to see who can order a really great red--and last night, I won. I sampled a half glass of the from South Australia, and was struck by its juicy, fleshy nature. It was intensely jammy, and fruit-forward, with strong blackberry notes--and very full-bodied. I loved it immediately Luckily Eat Bar is connected to Tallula, the big sister of Eat Bar--a modern, American dining room, that is simultaneously both elegant and neighborhoody--and Tallula offers diners the chance to purchase wines in their wine shop connected to the restaurants for $10 off the menu price (which $10 is basically a corkage fee)! So we walked home with our very own bottle at a mere $20. Robert Parker, the esteemed wine critic, rated this wine a 92, but I think it should win an award for packaging alone--the label looks like an airport boarding pass!
Well--onto the food! Since we hadn't been in a while, and our friends were newbies, we tried a good variety. The cheeses were amazing. We tried a Bandaged Wrapped Cheddar from California that was hearty. The , a goat cheese from California, reminded me a little of a goat gouda, with hints of brown butter. Not surprisingly, after reading up on it, it is made by one of my favorite cheesemakers--. They make some amazing cheese. Highlights included the Eat Bar salad (light and refreshing, with a hint of citrus), the mac and cheese with poblano chiles (creamy balanaced with spice), mussels with chorizo (tasty, briny), baby burgers (the truffle oil they use is addicting), risotto fritters (crispy on the outside, and chewy and cheesy on the inside) the giant bacon-wrapped figs with mascarpone (sweet and salty in one bite), and the braised pork belly with cheddar grits (what's not to like about this--it's like a big hunk of bacon with creamy, cheesy, nutty grits...mmmh). Suffice to say, after all the food and drink, we could not muster dessert, but we'll be back soon.I can't depart without noting that the people there are so friendly and knowledgeable. We chatted it up with Brendan, one of the two managers (Rodney is the other manager who helped coordinate a party in Eat Bar's back lounge in September, and also great), and he told us that Tallula will be getting a new wine director soon, as the current wine director is moving to Oregon. We should see some new and interesting things happening this Fall--perhaps more tastings and events. Additionally Eat Bar is hosting Wii Nights on Mondays, and Cinema Series on Sundays. This week is a tribute to Wes Anderson. But check out the for more details!
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Thursday, July 17, 2008
Keep your eyes peeled!
My personal food porn idol is in town shooting an episode of his show No Reservations - that's right ! So, where do you think he will shoot? My guess - Ben's Chili Bowl, Wilson's, Old Ebbitt Grille, where else???
TYPE WHAT YOU WANT AFTER THE BREAK HERE
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TYPE WHAT YOU WANT AFTER THE BREAK HERE
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Labels:
Ben's Chili Bowl,
Bourdain,
Washington DC
Shamshiry Chelo Kabob
Three words: yummy yummy yummy.
Shamshiry Chelo Kabob is located in the business end of Tyson's Corner. This outstanding Persian restaurant serves fabulous fragrant fare in a casual cafe tucked between office buildings and a parking lot off of Route 7. This was my second time to the restaurant and I was hoping it lived up to my memory of the first trip - I was not disappointed.
Before we go any further - a quick warning. The volume of food served at Shimshiry is dizzying. Seriously - it's a LOT of food. Think about sharing a few appetizers or skipping them completely because the entrees are huge and so good you won't be able to stop eating them.
For appetizers we shared the Mast-0 Khiar (a tasty yogurt, cucumber, dill dish similar to tzatziki), and a Salad Sharazi (diced cucumber, tomatoes and onions). This was served with flat bread (closer to a flour tortilla than a naan or pita) and a plate of radish, cheese (feta?) and three large sprigs of fresh basil. Delish!
I ordered the Shirin Polo - an aromatic rice dish topped with sweet orange peel, almonds and pistachios with a kabob of juicy, succulent chicken. Heaven. My husband had the Mahi Kabob - an outstanding fresh salmon kabob (enough for a small family) which was served with a gorgeous green rice (green from the dill and fava beans and, I'm guessing, a pound or two of butter).
To top it off we ordered some Tadiq. This is the crust of rice from the bottom of the cooking pan. It's not burned - just golden brown, crunchy and chewy at the same time - and it's not on the menu! Our server told us (half way through our entrees) that they also serve tadiq as an appetizer with three choices of stews as a topping. Definitely going to try that next time.
Our drink choices were straightforward - iced tea and water. I'm not a huge fan of yogurt drinks - although judging by everything else served - I'm sure the Doogh is delicious.
For six of us with shared appetizers, $120 total (without the tip). And four of us went home with large take out containers of leftovers. Like I said - yummy, yummy, yummy!
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Shamshiry Chelo Kabob is located in the business end of Tyson's Corner. This outstanding Persian restaurant serves fabulous fragrant fare in a casual cafe tucked between office buildings and a parking lot off of Route 7. This was my second time to the restaurant and I was hoping it lived up to my memory of the first trip - I was not disappointed.
Before we go any further - a quick warning. The volume of food served at Shimshiry is dizzying. Seriously - it's a LOT of food. Think about sharing a few appetizers or skipping them completely because the entrees are huge and so good you won't be able to stop eating them.
For appetizers we shared the Mast-0 Khiar (a tasty yogurt, cucumber, dill dish similar to tzatziki), and a Salad Sharazi (diced cucumber, tomatoes and onions). This was served with flat bread (closer to a flour tortilla than a naan or pita) and a plate of radish, cheese (feta?) and three large sprigs of fresh basil. Delish!
I ordered the Shirin Polo - an aromatic rice dish topped with sweet orange peel, almonds and pistachios with a kabob of juicy, succulent chicken. Heaven. My husband had the Mahi Kabob - an outstanding fresh salmon kabob (enough for a small family) which was served with a gorgeous green rice (green from the dill and fava beans and, I'm guessing, a pound or two of butter).
To top it off we ordered some Tadiq. This is the crust of rice from the bottom of the cooking pan. It's not burned - just golden brown, crunchy and chewy at the same time - and it's not on the menu! Our server told us (half way through our entrees) that they also serve tadiq as an appetizer with three choices of stews as a topping. Definitely going to try that next time.
Our drink choices were straightforward - iced tea and water. I'm not a huge fan of yogurt drinks - although judging by everything else served - I'm sure the Doogh is delicious.
For six of us with shared appetizers, $120 total (without the tip). And four of us went home with large take out containers of leftovers. Like I said - yummy, yummy, yummy!
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Tuesday, July 15, 2008
Cheap and Cheerful--Taqueria Distrito Federal!
Our supper club ventured to Columbia Heights tonight for some authentic Mexican at . This little hole-in-the-wall turns out some big-time Mexican favorites--and they do it well. It's cheerful, cheap, and you will walk out happier than when you came in. While DC is not known for being a town with "real" Mexican food, I think Taqueria DF does an excellent job of bringing some authenticity to the nation's capital.
When you walk in, you are greeted by a genial serving staff (1 person), as well as a blend of tchotchkes that border the small room. I'm guessing they can probably fit about 15 people inside the restaurant, so it has a cozy feel. The colors of the Mexican flag play heavily in the background as well, and behind the counter, two women scurry in the kitchen.
You get to start out with a bowl of chips, with a cup of the salsa de aguacate, which is an avocado salsa. It is yummy, and unexpected--and as a connousier of chips and dips, this was a welcome addition to the meal.
Mexican standards like tacos ($2.50), burritos ($7), tortas (mexican sandwiches), quesadillas and tostadas dominant the menu, although they offer a variety of platters, such as the Alambre Espanol ($9.20), which several in my group ordered--its a platter with grilled meats, veggies and cheese, with rice and beans. Generally, the way it works is that you get your choice of meat based on how you want it served (taco, burrito, etc)--and you have many to choose from, including: al pastor (beef and pork, which is supposed to be amazing), carnitas (pork) barbacoa res (beef), pollo (chicken), barbacoa chivo (goat), carne asada (grilled steak), lengua (beef tongue), and my favorite, chorizo (mexican sausage). I got a chorizo burrito and it was flavorful and zesty, spiced with paprika. I used the salsa verde and salsa roja to kick it up a notch. Overall, a great experience, and I'll definitely be back. I hope to make it back next time for breakfast--huevos rancheros or chilaquiles de carne asada. Yummy indeed!
Read more!
When you walk in, you are greeted by a genial serving staff (1 person), as well as a blend of tchotchkes that border the small room. I'm guessing they can probably fit about 15 people inside the restaurant, so it has a cozy feel. The colors of the Mexican flag play heavily in the background as well, and behind the counter, two women scurry in the kitchen.
You get to start out with a bowl of chips, with a cup of the salsa de aguacate, which is an avocado salsa. It is yummy, and unexpected--and as a connousier of chips and dips, this was a welcome addition to the meal.
Mexican standards like tacos ($2.50), burritos ($7), tortas (mexican sandwiches), quesadillas and tostadas dominant the menu, although they offer a variety of platters, such as the Alambre Espanol ($9.20), which several in my group ordered--its a platter with grilled meats, veggies and cheese, with rice and beans. Generally, the way it works is that you get your choice of meat based on how you want it served (taco, burrito, etc)--and you have many to choose from, including: al pastor (beef and pork, which is supposed to be amazing), carnitas (pork) barbacoa res (beef), pollo (chicken), barbacoa chivo (goat), carne asada (grilled steak), lengua (beef tongue), and my favorite, chorizo (mexican sausage). I got a chorizo burrito and it was flavorful and zesty, spiced with paprika. I used the salsa verde and salsa roja to kick it up a notch. Overall, a great experience, and I'll definitely be back. I hope to make it back next time for breakfast--huevos rancheros or chilaquiles de carne asada. Yummy indeed!
Read more!
Thursday, July 10, 2008
Sustainable Brunch - Fresh and Yummy
As I posted a couple of weeks ago, our gourmet group had a sustainable brunch. The basic rules were that everything had to come from within 50 miles of DC or be bought directly from the producer within the 50 mile limit. The brunch was fab - food tastes soooo much better when it is fresh. And besides, we had a great time shopping and talking to producers at the , (one of the oldest continuously operating markets in the country) and 14&U Farmer's Markets. Check out the menu and recipes after the jump!
The Menu
Cantelope, blackberry, peach agua fresca
Spanish Tortilla
Homemade Bacon (see previous posts)
Yogurt with Berry Coulis
Waffles with fresh berries, marscapone and Lavendar Syrup
Salad with feta, blackberries and Basil Shallot Vinegarette
Agua Fresca is made by combining pureed and strained fruit with water and a bit of sugar. For this mix I used a whole large cantalope, 2 peaches and a pint of juicy blackberries. Throw them in a blender - in batches if they don't fit. Strain through a fine mesh strainer or cheesecloth. You will need to push through with a wooden spoon. Add half as much water as fruit and sweeten to taste with simple syrup.
I used a Bon Apetit recipe for and omited the red pepper flakes. I used mixed herbs - parsley, basil, thyme and oregano - and young red onions from the farmer's market.
The bacon was a success. It was a little salty, but yummy. I cooked about 2 pounds for 8 people (two of whom don't eat meat) and there was nothing left.
Yogurt with Berry Coulis
Raspberry yogurt - 2 pints of fresh raspberres - pick out good-looking raspberries to top the dishes (6 - 12). Pass the rest through a sieve. (note: blending raspberries causes the seeds to break up with makes the mixture bitter. If you gently push them through a sieve, you'll strain the pulp and juice without breaking the seeds.) All that being said though - my rapsberries were way tart (baby!) and I added sample local VA honey to cut the sharpness (2 tablespoons approx.). Mix the raspberry coulis into 3 cups yogurt (I got it from - at most local farmer's markets) until well blended.
Blackberry Coulis - 1 pint of fresh local blackberries (from the farmers market). Heat gently with 1 tablespoon organic raw sugar and 1 TBLS honey. Cool. Pass through sieve.Layer in glass vessel - from bottom up: Blackberry coulis, raspberry yogurt then top with a little marscapone (Blue Ridge Dairy) and a fresh raspberry or two.
Lavender Syrup - 1 cup water, 1 cup raw sugar , 4 tbls honey, 4 tablespoon dried lavender flowers. Bring sugar, water and honey to boil over medium heat - turn down to low and add lavender. Allows to simmer for 3 - 4 minutes - or until syrup is as strongly flavored with lavender as you desire.
Strawberries with Mint - Wash and slice 1 quart of fresh strawberries, add 2 sprigs fresh mint (washed and finely sliced) and 2 tsps raw sugar. Stir to combine and refridgerate for at least one hour or until juices form.
Mixed Green Salad with Blackberries, Feta and Green Beans
8 cups of Mixed Greens, including butter, romaine, red oak and green leaf lettuces - from , a hydroponic farm located in Purcellville, VA, specializing in lettuce, greens and herbs
1 pint blackberries from , located in Oak Grove, VA--the best blackberries I've ever tasted.
2 to 3 ounces of Feta cheese from Blue Ridge Dairy--Blue Ridge turns out fresh cheese and cultured milk products using milk from Jersey cows. The feta is aged two months and quite tangy! We used many of their products for this meal!
2 cups green beans from Laurel Grove Farm in Oak Grove, VA
Basil Shallot Vinaigrette:1/3 cup balsamic vinegar, 1/3 cup of olive oil, 2 tsp of fresh minced basil, 2 tsp of minced shallots, 1 tsp of dijon mustard to taste, pinch of kosher salt and pepper
Wash, dry and tear lettuces into small pieces.-Rinse blackberries-Trim green beans and blanch beans--Drop the beans into the boiling water. Boil uncovered until the beans are just cooked through but retain a slight crunch of texture (I usually test -- 2 to 3 minutes for tiny beans or frenched beans; 3 to 4 for regular green beans). Drain and submerge into a bowl of ice water to retain the bright green color. Crumble the feta with your hands (eat a bite or two to test it.)
Prepare Basil-Shallot Vinaigrette (this will make more than you need to dress the salad, but is good for extra dressing!) Pour Balsamic Vinegar into a bowl and begin whisking with each addition-Add dijon mustard to taste-Add fresh basil and shallots-Pinch of kosher salt and fresh ground pepper-Emulsify by continuously pouring olive oil slowly into the bowl to taste. Yum! -Mix greens, blackberries, beans and feta together. Dress it with the basil-shallot vinaigrette. Serve.
This was a great challenge - and really fresh, yummy food - as you can see from the pic there were no leftovers. We all agreed it's best to keep it local! To that end, DK had an awesome tip - Organic Meat Local Delivery from . You order on the web directly from the farm and pick up from a designated location. Look under buyer's clubs for deliveries in your area.
Read more!
The Menu
Cantelope, blackberry, peach agua fresca
Spanish Tortilla
Homemade Bacon (see previous posts)
Yogurt with Berry Coulis
Waffles with fresh berries, marscapone and Lavendar Syrup
Salad with feta, blackberries and Basil Shallot Vinegarette
Agua Fresca is made by combining pureed and strained fruit with water and a bit of sugar. For this mix I used a whole large cantalope, 2 peaches and a pint of juicy blackberries. Throw them in a blender - in batches if they don't fit. Strain through a fine mesh strainer or cheesecloth. You will need to push through with a wooden spoon. Add half as much water as fruit and sweeten to taste with simple syrup.
I used a Bon Apetit recipe for and omited the red pepper flakes. I used mixed herbs - parsley, basil, thyme and oregano - and young red onions from the farmer's market.
The bacon was a success. It was a little salty, but yummy. I cooked about 2 pounds for 8 people (two of whom don't eat meat) and there was nothing left.
Yogurt with Berry Coulis
Raspberry yogurt - 2 pints of fresh raspberres - pick out good-looking raspberries to top the dishes (6 - 12). Pass the rest through a sieve. (note: blending raspberries causes the seeds to break up with makes the mixture bitter. If you gently push them through a sieve, you'll strain the pulp and juice without breaking the seeds.) All that being said though - my rapsberries were way tart (baby!) and I added sample local VA honey to cut the sharpness (2 tablespoons approx.). Mix the raspberry coulis into 3 cups yogurt (I got it from - at most local farmer's markets) until well blended.
Blackberry Coulis - 1 pint of fresh local blackberries (from the farmers market). Heat gently with 1 tablespoon organic raw sugar and 1 TBLS honey. Cool. Pass through sieve.Layer in glass vessel - from bottom up: Blackberry coulis, raspberry yogurt then top with a little marscapone (Blue Ridge Dairy) and a fresh raspberry or two.
Lavender Syrup - 1 cup water, 1 cup raw sugar , 4 tbls honey, 4 tablespoon dried lavender flowers. Bring sugar, water and honey to boil over medium heat - turn down to low and add lavender. Allows to simmer for 3 - 4 minutes - or until syrup is as strongly flavored with lavender as you desire.
Strawberries with Mint - Wash and slice 1 quart of fresh strawberries, add 2 sprigs fresh mint (washed and finely sliced) and 2 tsps raw sugar. Stir to combine and refridgerate for at least one hour or until juices form.
Mixed Green Salad with Blackberries, Feta and Green Beans
8 cups of Mixed Greens, including butter, romaine, red oak and green leaf lettuces - from , a hydroponic farm located in Purcellville, VA, specializing in lettuce, greens and herbs
1 pint blackberries from , located in Oak Grove, VA--the best blackberries I've ever tasted.
2 to 3 ounces of Feta cheese from Blue Ridge Dairy--Blue Ridge turns out fresh cheese and cultured milk products using milk from Jersey cows. The feta is aged two months and quite tangy! We used many of their products for this meal!
2 cups green beans from Laurel Grove Farm in Oak Grove, VA
Basil Shallot Vinaigrette:1/3 cup balsamic vinegar, 1/3 cup of olive oil, 2 tsp of fresh minced basil, 2 tsp of minced shallots, 1 tsp of dijon mustard to taste, pinch of kosher salt and pepper
Wash, dry and tear lettuces into small pieces.-Rinse blackberries-Trim green beans and blanch beans--Drop the beans into the boiling water. Boil uncovered until the beans are just cooked through but retain a slight crunch of texture (I usually test -- 2 to 3 minutes for tiny beans or frenched beans; 3 to 4 for regular green beans). Drain and submerge into a bowl of ice water to retain the bright green color. Crumble the feta with your hands (eat a bite or two to test it.)
Prepare Basil-Shallot Vinaigrette (this will make more than you need to dress the salad, but is good for extra dressing!) Pour Balsamic Vinegar into a bowl and begin whisking with each addition-Add dijon mustard to taste-Add fresh basil and shallots-Pinch of kosher salt and fresh ground pepper-Emulsify by continuously pouring olive oil slowly into the bowl to taste. Yum! -Mix greens, blackberries, beans and feta together. Dress it with the basil-shallot vinaigrette. Serve.
This was a great challenge - and really fresh, yummy food - as you can see from the pic there were no leftovers. We all agreed it's best to keep it local! To that end, DK had an awesome tip - Organic Meat Local Delivery from . You order on the web directly from the farm and pick up from a designated location. Look under buyer's clubs for deliveries in your area.
Read more!
Labels:
bacon,
blackberries,
brunch,
farmer's market,
feta,
local food,
locivore,
slow food,
sustainable,
yogurt
What exactly is Buffalo Mozzarella?
It is what it says it is - Mozzarella made from water buffalo milk. I was reading a review of in Columbia Heights and owner Kames O'Brien said that you should never use anything but buffalo mozzarella on marguerita pizza. Which prompted me to think that I don't actually know the difference - except for the moisture content. Maybe I just am dense, but it occurred to me that maybe I'm not the only one.
Apparently, low moisture mozzarella is made from cow milk and the "fresh" mozzarella (the kind in brine) is made from actual water buffalo milk. Probably why it is more expensive. is actually what makes Neopolitan pizza neopolitan. It is a protected designation of origen - kind of like Champagne.
Read more!
Apparently, low moisture mozzarella is made from cow milk and the "fresh" mozzarella (the kind in brine) is made from actual water buffalo milk. Probably why it is more expensive. is actually what makes Neopolitan pizza neopolitan. It is a protected designation of origen - kind of like Champagne.
Read more!
Labels:
buffalo mozzarella,
mozzarella,
pizza,
Red Rocks
Monday, July 7, 2008
Who doesn't?
So, Cupcake Jr. is in Spain for a month with her father and sent me this postcard. Kind of reminds me of the Eat More Chicken campaign from Chik Fil A (cows touting meat other than their own). She has now declared to be among her favorite foods (right behind Nutella, salmon sashimi and Dal Makhani) and that she will even eat red peppers now. They grow up so fast! Read more!
Sunday, July 6, 2008
Declare Your Independence
I have discovered the benefits of not going to the beach for a DC long weekend - eating where you want, when you want! Last night we headed over to around 8:00 for drinks and dinner. We walked in and asked for a table for two and were seated immediately. When does that ever happen on a Friday at 8 - never! We each had a dozen oysters and split the scallops and the mac n cheesy. Yummy! Who needs the beach - traffic, high gas prices, drunk 20 somethings, when Hanks brings the beach to you.
Read more!
Labels:
beach food,
Hanks Oyster Bar,
oysters,
restaurant
Thursday, July 3, 2008
I was visiting with friends last weekend in Nantucket and we spent a post beach afternoon tasting beer at the Cisco Brewery. The brewery makes a variety of beers, wines and vodkas. We did the 6 beer tasting for $6 - it was a deal that included a really fun, California-esque setting and live music. The perfect way to spend a late afternoon after a perfect beach day.
The beer was refreshing, but nothing spectacular. the tasting went from light to dark starting withand ending with Moor Porter. My favorite was the Summer of Lager. I could envision enjoying a cold one after a hot day. I am not a pale ale gal - I find it bitter with a funny after taste. But my pale ale lovin' friends enjoyed the Whale's Tale Pale Ale. Beer aside, it was a terrific way to spend a lazy summer afternoon. I bought some branded beer glasses to add to my husband's collection. Next time I am going to go for the vodka - sounds amazing.
The beer was refreshing, but nothing spectacular. the tasting went from light to dark starting withand ending with Moor Porter. My favorite was the Summer of Lager. I could envision enjoying a cold one after a hot day. I am not a pale ale gal - I find it bitter with a funny after taste. But my pale ale lovin' friends enjoyed the Whale's Tale Pale Ale. Beer aside, it was a terrific way to spend a lazy summer afternoon. I bought some branded beer glasses to add to my husband's collection. Next time I am going to go for the vodka - sounds amazing.
I highly recommend that the next time you are in Nantucket you make Cisco a priority. Or, for that matter, next time you are in a sunny local, seek out the local brewery and have a taste. You never know what tasty treat you might find!
Read more!
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