I am still new to this blogging thing and I am not sure whether the comments are easily visible to everybody. There was a really good point raised in the comments that I am going to paste up here so y'all can see it, along with my response. If you have now seen it twice, I apologize :)
The commenter said:
"Fascinating post. I wonder to what extent "terrior" can act as an inhibitor to creativity in the development of wines, foods and other products and services. Does it require that production methods, for example, must remain static."
Here is my response:
"That actually is an issue to which the book alludes. It seems to be more of a concern (though to its defendants it is probably not a concern) in places like France, where the "rules" can get fairly extensive. For example, to be eligible for an AOC designation, a winemaker must follow rules about the grape varietals that are grown, the density of growth, the geographic location of the vineyard, how the wine is produced, etc. There certainly are producers in France who use non-traditional approaches (and may produce very good results), but they do so outside the defined system. Stasis seems to be less of an issue within the U.S. because we don't have the same level of ingrained ideas about where and how certain things can be produced.
There is a very interesting second angle raised by this comment, however, which has to do with marketing. Producers have an incentive to clearly define their product and market it as unique in some way. In some cases, they are supported by governments or other organizations, but in others they may be largely self-designated. Creating the sense of distinctiveness necessarily excludes others who may be doing similar things in different places or using different methods; there is an incentive for producers to function such that they can use the marketing power of the defined "brand." Whether in France or the U.S., any producer operating outside a defined structure bears the burden of making his product known to consumers largely on his own.
I think that brings us to the key point that I took away from the book, which is that ultimately it is up to the consumer to be curious about the source of her food and look beyond the options that are most readily available. "
March 31, 2011
Off the Shelf: An Exploration of Food and Locality
I finally finished reading The Taste of Place: A Cultural Journey into Terroir by Amy B. Trubek. I bought the book months ago but never got around to reading it, and I am really glad I finally did. The book addresses the very amorphous concept of terroir. The traditional American translation equates terroir with, essentially, soil. The term is most often used when discussing wine, particularly the tastes typical of wines produced in certain areas. Trubek provides a significantly more nuanced interpretation of the term, both in terms of its original French meaning and its applicability in contemporary society.
The term terrior holds different meanings for different people. The broadest definition includes a recognition of the impact on the finished agricultural product of multiple factors, including environmental (geography, geology, and climate, for example) and human (production methods and cultural standards, for example) inputs. Essentially, food (and wine) tastes different based on where and how it is produced. The most strictly codified interpretation of terroir is evidenced in the French Appelation D'Origine Controlee (AOC) system. The system is intended to recognize and promote the uniqueness of certain products (originally wines, but now also foods) produced in defined areas using defined techniques. Attitudes towards and appreciation of terroir within France have been culturally ingrained; the country has hundreds of years of strong agricultural tradition that have established standards and practices for food and wine production, and there has also been a concerted effort on the part of the government to preserve the perceived uniqueness of French products.
The United States does not have nearly the same historical perspective on agriculture as France. Since the rise of commodity food production, the exploration of terroir in the US has largely been considered countercultural, and has been undertaken by fairly discrete groups of producers and consumers. The limited historical and cultural traditions regarding agriculture in the U.S. allows these individuals to be experimental and implement new techniques and practices while striving to make great tasting food and wine.
Trubek examines the concept of terroir along multiple dimensions, and highlights people and groups within both France and the United States that are working to maintain and develop this idea. The book includes extensive research and interviews, and the focus ranges from French winemakers to California winemakers to chefs in California, Wisconsin, and Vermont focused on using local ingredients (and the organization and logistics needed to make that happen) to Vermont maple syrup producers. The stories are compelling, and the book provides an incredible perspective on the breadth and nuance of flavors, as well as the human connections, that are available to us through food.
The term terrior holds different meanings for different people. The broadest definition includes a recognition of the impact on the finished agricultural product of multiple factors, including environmental (geography, geology, and climate, for example) and human (production methods and cultural standards, for example) inputs. Essentially, food (and wine) tastes different based on where and how it is produced. The most strictly codified interpretation of terroir is evidenced in the French Appelation D'Origine Controlee (AOC) system. The system is intended to recognize and promote the uniqueness of certain products (originally wines, but now also foods) produced in defined areas using defined techniques. Attitudes towards and appreciation of terroir within France have been culturally ingrained; the country has hundreds of years of strong agricultural tradition that have established standards and practices for food and wine production, and there has also been a concerted effort on the part of the government to preserve the perceived uniqueness of French products.
The United States does not have nearly the same historical perspective on agriculture as France. Since the rise of commodity food production, the exploration of terroir in the US has largely been considered countercultural, and has been undertaken by fairly discrete groups of producers and consumers. The limited historical and cultural traditions regarding agriculture in the U.S. allows these individuals to be experimental and implement new techniques and practices while striving to make great tasting food and wine.
Trubek examines the concept of terroir along multiple dimensions, and highlights people and groups within both France and the United States that are working to maintain and develop this idea. The book includes extensive research and interviews, and the focus ranges from French winemakers to California winemakers to chefs in California, Wisconsin, and Vermont focused on using local ingredients (and the organization and logistics needed to make that happen) to Vermont maple syrup producers. The stories are compelling, and the book provides an incredible perspective on the breadth and nuance of flavors, as well as the human connections, that are available to us through food.
March 30, 2011
On the Table: Veggie and Cheese Mini Empanadas with Spicy Dipping Sauce
I had a pound of dough in the refrigerator left over from making pizza the other day, so I decided to try making empanadas. I made a vegetable and cheese filling, since those are the ingredients I had on hand. They tasted a bit like mini calzones, but they were delicious either way! To prepare:
Make the Filling
Thinly slice one medium white onion. Clean and slice three ounces of mushrooms (I used baby portobellos).
In a large pan, heat up a tablespoon of butter and a splash of olive oil. When the pan is warm, add in the onions. Cook, stirring, until the onions start to get tender. Add in the mushrooms. When the mushrooms start to brown, add in about half a pound of spinach (I used frozen chopped spinach since I had some in the freezer, but you could certainly use fresh; you would just need to clean it and chop it up first). Add in 1/2 a teaspoon of cayenne pepper, 1/4 teaspoon cumin, 1/8 teaspoon coriander, 1/8 teaspoon celery seed, 1/8 teaspoon ground ginger and 1-2 teaspoons salt. Continue cooking until all ingredients are cooked through. Adjust seasoning to taste.
You will want the filling to be cool and fairly dry before you use it. I put a colander inside a mixing bowl, and put the filling in the colander. I left it in the refrigerator for about half an hour.
When you are prepared to assemble the empanadas, mix about a cup of shredded cheese into the vegetables (I used a mix of mozzarella and cheddar).
Make the Empanadas
Preheat the oven to 350 degrees.
Roll out the dough (I worked with just half a pound of dough at a time so it was a little more manageable). Make sure the work surface is well floured. Roll the dough out to approximately 1/8 of an inch thick. To make the mini empanadas, use a large biscuit cutter (about 3.5 inches in diameter) to cut them out. Then, roll the circles out further, until they are about 4.5 inches in diameter.
Fill each circle with a heaping tablespoon of the filling. Fold the circle in half, and crimp around the edge to seal. Thoroughly beat together an egg and a few drops of cold water to make an egg wash, and brush the top and sides of each empanada with the egg wash.
Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown.
While the empanadas are cooking, you can prepare any sauces or accompaniments. I made a spicy dipping sauce by combining equal parts sriracha, honey, and dijon mustard (I used about a tablespoon of each). It was SPICY, but delicious!
Enjoy!
Make the Filling
Thinly slice one medium white onion. Clean and slice three ounces of mushrooms (I used baby portobellos).
In a large pan, heat up a tablespoon of butter and a splash of olive oil. When the pan is warm, add in the onions. Cook, stirring, until the onions start to get tender. Add in the mushrooms. When the mushrooms start to brown, add in about half a pound of spinach (I used frozen chopped spinach since I had some in the freezer, but you could certainly use fresh; you would just need to clean it and chop it up first). Add in 1/2 a teaspoon of cayenne pepper, 1/4 teaspoon cumin, 1/8 teaspoon coriander, 1/8 teaspoon celery seed, 1/8 teaspoon ground ginger and 1-2 teaspoons salt. Continue cooking until all ingredients are cooked through. Adjust seasoning to taste.
You will want the filling to be cool and fairly dry before you use it. I put a colander inside a mixing bowl, and put the filling in the colander. I left it in the refrigerator for about half an hour.
When you are prepared to assemble the empanadas, mix about a cup of shredded cheese into the vegetables (I used a mix of mozzarella and cheddar).
Make the Empanadas
Preheat the oven to 350 degrees.
Roll out the dough (I worked with just half a pound of dough at a time so it was a little more manageable). Make sure the work surface is well floured. Roll the dough out to approximately 1/8 of an inch thick. To make the mini empanadas, use a large biscuit cutter (about 3.5 inches in diameter) to cut them out. Then, roll the circles out further, until they are about 4.5 inches in diameter.
Fill each circle with a heaping tablespoon of the filling. Fold the circle in half, and crimp around the edge to seal. Thoroughly beat together an egg and a few drops of cold water to make an egg wash, and brush the top and sides of each empanada with the egg wash.
Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown.
While the empanadas are cooking, you can prepare any sauces or accompaniments. I made a spicy dipping sauce by combining equal parts sriracha, honey, and dijon mustard (I used about a tablespoon of each). It was SPICY, but delicious!
Enjoy!
March 29, 2011
On the Table: Stuffed Dates with Prosciutto
To go along with Brussel Sprouts with Prosciutto, I made dates wrapped in prosciutto. I made some plain, but I also decided to stuff some and bake them. The results were delicious, and this might become a new go-to appetizer - or honestly, I would serve them for dessert! To prepare:
Preheat oven to 350 degrees. Cut open twelve Medjool dates (just cut halfway through) and remove the pits. Stuff each date with about 1/4 teaspon of cream cheese and a drop of honey. Cut four slices of prosciutto into thirds lengthwise. Wrap a strip of prosciutto around each date. Put in the preheated oven for 6-8 minutes, or until the dates are warmed through and the prosciutto gets crisp. Serve warm.
I used cranberry pepper jelly as a dipping sauce, and it was delicious. Enjoy!
Preheat oven to 350 degrees. Cut open twelve Medjool dates (just cut halfway through) and remove the pits. Stuff each date with about 1/4 teaspon of cream cheese and a drop of honey. Cut four slices of prosciutto into thirds lengthwise. Wrap a strip of prosciutto around each date. Put in the preheated oven for 6-8 minutes, or until the dates are warmed through and the prosciutto gets crisp. Serve warm.
I used cranberry pepper jelly as a dipping sauce, and it was delicious. Enjoy!
On the Table: Brussels Sprouts with Prosciutto
I had some Brussels sprouts in the refrigerator today, and it seemed that everywhere I looked (on the internet, at least), I was seeing recipes for Brussels sprouts, so I decided to do some experimenting.
I also had prosciutto in the refrigerator, so I decided to try a play on the standard of Brussels sprouts with bacon. I think I liked them better with the prosciutto! To make this fabulous dish:
Prepare a pound of Brussels sprouts. Rinse them, cut off the ends, and discard any leaves that look unappetizing (e.g., they have black spots or insect bite holes). Cut the Brussels sprouts into quarters (or halves, if they are small).
Dice up three slices of prosciutto into small pieces. Put the prosciutto in a big, COLD skillet (it needs to be a skillet with a lid). Put the skillet over low heat and render out as much of the fat as possible. When the prosciutto starts to get cripy and most of the fat has been rendered, remove it from the skillet. Add one and a half tablespoons of butter to the pan (you want enough fat to coat the bottom of the pan, so adjust based on the amount of fat that was rendered from the prosciutto), turn the heat up to medium, and allow the butter to get hot. Add in the Brussels sprouts. Allow them to cook for a few minutes, stirring frequently. Season with salt and black pepper (but go easy on the salt, since the prosciutto will add a lot of salt). When the leaves have started to wilt, add in a cup of chicken stock and a tablespoon of balsamic vinegar. Bring the liquid to a simmer, cover the skillet, and turn down the heat. Allow to cook for 10-15 minutes. For the last five minutes of cooking, remove the lid to allow the liquid to evaporate. The Brussels sprouts are done when they are very tender. Add the prosciutto back into the pan and stir to combine. Serve warm.
Enjoy!
I also had prosciutto in the refrigerator, so I decided to try a play on the standard of Brussels sprouts with bacon. I think I liked them better with the prosciutto! To make this fabulous dish:
Prepare a pound of Brussels sprouts. Rinse them, cut off the ends, and discard any leaves that look unappetizing (e.g., they have black spots or insect bite holes). Cut the Brussels sprouts into quarters (or halves, if they are small).
Dice up three slices of prosciutto into small pieces. Put the prosciutto in a big, COLD skillet (it needs to be a skillet with a lid). Put the skillet over low heat and render out as much of the fat as possible. When the prosciutto starts to get cripy and most of the fat has been rendered, remove it from the skillet. Add one and a half tablespoons of butter to the pan (you want enough fat to coat the bottom of the pan, so adjust based on the amount of fat that was rendered from the prosciutto), turn the heat up to medium, and allow the butter to get hot. Add in the Brussels sprouts. Allow them to cook for a few minutes, stirring frequently. Season with salt and black pepper (but go easy on the salt, since the prosciutto will add a lot of salt). When the leaves have started to wilt, add in a cup of chicken stock and a tablespoon of balsamic vinegar. Bring the liquid to a simmer, cover the skillet, and turn down the heat. Allow to cook for 10-15 minutes. For the last five minutes of cooking, remove the lid to allow the liquid to evaporate. The Brussels sprouts are done when they are very tender. Add the prosciutto back into the pan and stir to combine. Serve warm.
Enjoy!
March 28, 2011
On the Table: Braised Turnips
I have had some turnips in the refrigerator for a little while, and I finally got around to making them today. Here is the prettiest of the bunch (all the rest had lost their greens, sadly):
I LOVE turnips, and I think that root vegetables in general are seriously underrated. They make filling, comforting dishes in the winter, and even though we have had glimpses of warm weather lately, I think we can enjoy some hearty offerings for a little while longer. To prepare the turnips:
Peel four turnips, cut off their ends, and dice them into approximately 3/4 inch pieces (the main goal is to have the pieces uniformly sized; smaller pieces will cook a bit faster, while larger pieces will take a little bit longer):
In a pot (it needs to be a pot with a lid - I use a small soup pot), melt two tablespoons of butter. Add in the turnips and a few dashes of salt and black pepper, and cook for a few minutes, stirring, until the turnips start to get lightly brown. Add two to three tablespoons of apple cider vinegar into the pot and cook, stirring, until most of the liquid has evaporated. Pour in enough vegetable stock to just barely cover the turnips. Bring the liquid to a simmer, then cover the pot, turn down the heat, and allow to simmer for approximately fifteen minutes. Remove the lid. Add in a few squeezes of honey, a few dashes of dried nutmeg (about a teaspoon), and a few dashes of ground ginger (about half a teaspoon). Allow the mixture to simmer, uncovered, for about thirty minutes, or until the turnips are cooked through (they should be very tender) and most of the liquid has evaporated. Adjust seasoning as needed.
Enjoy!
Peel four turnips, cut off their ends, and dice them into approximately 3/4 inch pieces (the main goal is to have the pieces uniformly sized; smaller pieces will cook a bit faster, while larger pieces will take a little bit longer):
March 27, 2011
On the Table: Pizza!
Next time a pizza craving hits, forget delivery - make your own! It can be ready in less than an hour, and is guaranteed to get to your plate hot. I use Trader Joe's refrigerated pizza dough (I know, I know...I should make the dough. Good pizza dough takes a while though, so you really need to plan ahead if you want to make it from scratch.). To prepare the pizza:
Preheat the oven to 500 degrees. You want to make sure the oven is REALLY hot before you cook the pizza.
Take the pizza dough out of the refrigerator so it can come to close to room temperature.
Make a quick pizza sauce. A large can of diced tomatoes will produce enough sauce for a LOT of pizzas, or can be used at a later date with pasta. Put the diced tomatoes and juice in a saucepan over medium heat. Add in some salt, a bunch of dried oregano, some dried basil, and some cayenne pepper. Bring to a simmer, stirring frequently. Puree the sauce with an immersion blender (or you could put it in a blender - but be careful!) and then stir in a few squeezes of honey. Allow the sauce to simmer while you prepare any toppings.
Today I used sauteed onions and mushrooms. Thinly slice one small yellow onion per pizza. Clean and slice about four ounces of mushrooms per pizza. Coat the bottom of a large frying pan with canola oil and put it over medium heat. When the oil gets hot, put the sliced onions in the pan and saute until they are cooked through. Transfer the onions to a plate and set aside. Add a bit more oil into the pan, and once the oil gets hot, add in the mushrooms and saute until they are cooked through.
Thinly slice 1/3 to 1/2 of a pound of mozzarella cheese per pizza.
I rolled the pizza dough out right on the baking sheet - just make sure you have plenty of flour on hand. Flour the baking sheet, then roll out the pizza dough. Flour the dough as needed to keep it from sticking. You can use a rolling pin to roll out the dough, but towards the end it might be easier to use your hands to thin out the dough. Top the dough with the sauce, cheese, onions, and mushrooms. Bake in the 500 degree oven until the cheese has melted and the crust is golden brown (about 12 minutes), or until it looks like this:
Preheat the oven to 500 degrees. You want to make sure the oven is REALLY hot before you cook the pizza.
Take the pizza dough out of the refrigerator so it can come to close to room temperature.
Make a quick pizza sauce. A large can of diced tomatoes will produce enough sauce for a LOT of pizzas, or can be used at a later date with pasta. Put the diced tomatoes and juice in a saucepan over medium heat. Add in some salt, a bunch of dried oregano, some dried basil, and some cayenne pepper. Bring to a simmer, stirring frequently. Puree the sauce with an immersion blender (or you could put it in a blender - but be careful!) and then stir in a few squeezes of honey. Allow the sauce to simmer while you prepare any toppings.
Today I used sauteed onions and mushrooms. Thinly slice one small yellow onion per pizza. Clean and slice about four ounces of mushrooms per pizza. Coat the bottom of a large frying pan with canola oil and put it over medium heat. When the oil gets hot, put the sliced onions in the pan and saute until they are cooked through. Transfer the onions to a plate and set aside. Add a bit more oil into the pan, and once the oil gets hot, add in the mushrooms and saute until they are cooked through.
Thinly slice 1/3 to 1/2 of a pound of mozzarella cheese per pizza.
I rolled the pizza dough out right on the baking sheet - just make sure you have plenty of flour on hand. Flour the baking sheet, then roll out the pizza dough. Flour the dough as needed to keep it from sticking. You can use a rolling pin to roll out the dough, but towards the end it might be easier to use your hands to thin out the dough. Top the dough with the sauce, cheese, onions, and mushrooms. Bake in the 500 degree oven until the cheese has melted and the crust is golden brown (about 12 minutes), or until it looks like this:
Enjoy!
In the Neighborhood: Tapas in Midtown
Last night we went to Panache for a birthday dinner, and I left the restaurant surprised I had never heard of the place before yesterday. The restaurant is a bit hidden - it is on a side street behind the Mayflower Hotel - so it could be overlooked pretty easily. It is in a perfect location, however, if you either live/work in the area or want to grab a bite before a night out in Dupont. The service overall was good, though there were some off moments. The greeters were extremely friendly. While we were waiting in the bar area for the rest of the group to arrive, the bartender managed to made himself pretty scarce, though it seemed like he was the only person serving that side of the restaurant so I'm sure he was super busy. However, once we got seated (in a nice cozy booth!) and started ordering, things went smoothly. We ordered tapas and they started coming out right away, and were nicely spaced so we could enjoy everything but still have plenty of variety on the table. They must have had a run on wine last night because the server indicated they were running out of some of the offerings, but the bottles we got were good.
But really, the highlight of the evening was the food. We ordered tapas so we could try a little of everything, and it turned out great. The tapas menu is pretty extensive and includes both hot and cold offerings, so we were really able to find something for everybody. If you like your food raw, they had some awesome offerings. The tuna tartare was delicious, and the beef carpaccio was fantastic. There were plenty of vegetarian options as well. The zucchini purses were delightful - I am going to have to try to recreate them at home. The grilled portobellos were good (anything with goat cheese is good in my book!), the wild mushrooms were delish, and the fattoush and grilled vegetable dishes was simple but satisfying. In terms of fish, the crab cakes were decent and the rockfish was delicious. The only set of offerings for which my overall impression was less than steller was the cooked meats. We tried the chicken satay, beef skewers, and smoked pork; all were decent, but not worth a special trip.
If you are in the mood for tapas but do not want to deal with the crowds at some of the bigger-name tapas restaurants downtown, Panache is a really good option. It is small, so you would probably want to make a reservation, but it is lovely and the overall experience was such that I would recommend it.
But really, the highlight of the evening was the food. We ordered tapas so we could try a little of everything, and it turned out great. The tapas menu is pretty extensive and includes both hot and cold offerings, so we were really able to find something for everybody. If you like your food raw, they had some awesome offerings. The tuna tartare was delicious, and the beef carpaccio was fantastic. There were plenty of vegetarian options as well. The zucchini purses were delightful - I am going to have to try to recreate them at home. The grilled portobellos were good (anything with goat cheese is good in my book!), the wild mushrooms were delish, and the fattoush and grilled vegetable dishes was simple but satisfying. In terms of fish, the crab cakes were decent and the rockfish was delicious. The only set of offerings for which my overall impression was less than steller was the cooked meats. We tried the chicken satay, beef skewers, and smoked pork; all were decent, but not worth a special trip.
If you are in the mood for tapas but do not want to deal with the crowds at some of the bigger-name tapas restaurants downtown, Panache is a really good option. It is small, so you would probably want to make a reservation, but it is lovely and the overall experience was such that I would recommend it.
March 25, 2011
In the Neighborhood: Indian Food in Crystal City
There are a number of restaurants that I see all the time in my neighborhood but have not yet managed to try (sadly!). I am making a belated New Years resolution to visit those restaurants. I recently visited Sushi Garden, which turned out to be a delight, and I am happy to say the same is true for Kohinoor Dhaba. This restaurant is located in what I am guessing used to be a house and is fairly remote from the other restaurants in Crystal City. However, it is worth the trek. They offer a buffet, which according to the sign outside is available all day (I went at lunchtime), and they have a full menu as well (and they deliver!). I love a little variety, so I went for the buffet. The spread was pretty extensive: Chole (chickpeas - and oh my word were they spicy); Bhindi Masala (okra - also lights a fire in your mouth); Chicken Tandoori, Chicken Tikka Masala (with a sauce I could have eaten with a spoon); goat curry (there's a way to get your adventurous eating fix - it was pretty good!); and Kadi Pakora. I had never tried Kadi Pakora before, but I think it is now pretty high up on my list of favorite Indian dishes. It includes vegetarian dumplings (chickpea flour and a bunch of spices, according to my research) in a yogurt sauce and was just delicious. The buffet included standards such as rice, a green salad, and accompanying sauces. They also had a spicy onion side (it lived up to its name!) and rice pudding, which sadly I did not try.
The restaurant is small and very casual (pretty much the way I prefer it!). The staff is extremely nice and definitely on top of things. The buffet is located right inside the front door, and when we walked in the server was on the phone so we just indicated we were going to have the buffet, seated ourselves, and got right down to the food. The server disappeared for a few minutes, and then reappeared with fresh, hot naan for us - before we even asked! I believe there is seating upstairs, though there was plenty of space on the main level while we were there.
I am thrilled to have this restaurant as a nearby option. The food was delicious, and the environment was so friendly and relaxed that I would be happy to return again and again. At about nine dollars per person, the buffet is comparable in price to their entrees, so if you are eating there, I say go for the variety. I will have to try the take-out next, and I look forward to trying some dishes that were not on the buffet!
The restaurant is small and very casual (pretty much the way I prefer it!). The staff is extremely nice and definitely on top of things. The buffet is located right inside the front door, and when we walked in the server was on the phone so we just indicated we were going to have the buffet, seated ourselves, and got right down to the food. The server disappeared for a few minutes, and then reappeared with fresh, hot naan for us - before we even asked! I believe there is seating upstairs, though there was plenty of space on the main level while we were there.
I am thrilled to have this restaurant as a nearby option. The food was delicious, and the environment was so friendly and relaxed that I would be happy to return again and again. At about nine dollars per person, the buffet is comparable in price to their entrees, so if you are eating there, I say go for the variety. I will have to try the take-out next, and I look forward to trying some dishes that were not on the buffet!
Movies to Engage: Truck Farm and PLANEAT
Last night, the Environmental Film Festival hosted the DC premiere of the film Truck Farm and the US premiere of the film PLANEAT.
Truck Farm documents the development of, literally, a garden in the back of a pickup truck. The film also features a variety of urban gardens around New York City, including a rooftop farm, a community garden, a garden on a barge, and a window farm (and no, that is not just some flower pots on a windowsill - you can learn more about it here). The storytelling is fantastic, and the movie was really a joy to watch. The film is narrated in song and features some great animation that looks like it was cut from a Trader Joe's circular.
In a discussion after the screening, the filmmakers indicated that there are now 25 truck farms in 25 cities; one is being developed in DC by the DC Central Kitchen. So you might see one in your neighborhood! If you have an opportunity to see the film, I would highly recommend it. You can learn more about the truck farm here and see about screenings here.
PLANEAT examines the virtues of a plant-based diet from both health and environmental perspectives. The film prominently features research from Professor Emeritus T. Colin Campbell (from Cornell!) regarding the the impact of diet on health, and specifically the link between a plant-based diet and reduced risk of cancer. Also highlighted is a treatment program developed by Dr. Caldwell Esselstyn Jr., in which a shift to a plant-based diet is purported to cure heart disease. From an environmental perspective, Professor Gidon Eshel from Bard College discusses the impacts of various diets (notably a Western diet of plants/meats/dairy and a plant-based diet) on the environment, particularly related to greenhouse gas emissions and reactive nitrogen creating dead zones in oceans, as well as the most efficient diet in terms of converting land area to calories.
The story is told in a more traditional documentary style, and is composed mainly of a series of interviews (no songs here, unfortunately). However, interspersed with the academic research are interviews with a number of chefs in which the chefs prepare delicious-looking vegan dishes (I left the theatre pretty hungry). I am not sure I am going to go vegan at this point, but the film is a fantastic reminder to eat more plants, and particularly more whole foods. If you are interested in diet from a health perspective or an environmental one, the film is definitely worth seeing (and especially if you are concerned about cancer or heart disease). You can learn more about the film here.
If you want to see the film, PLANEAT is one of six films that will be presented in an upcoming film festival that Whole Foods Market has organized in seventy cities (the other movies look really interesting as well). You can find information about that film festival here and see about screenings near you here (sadly, that film festival is not free).
The T. Colin Campbell Foundation also provides a wealth of information about a plant-based diet, and their website is here.
Oh, and one last thing. ARKive is one of the sponsors of the Environmental Film Festival, and their website is AWESOME. The website provides information about endangered species and features both an encyclopedic amount of information and some absolutely stunning photography and videography. The website is definitely worth checking out - you can find it here.
Truck Farm documents the development of, literally, a garden in the back of a pickup truck. The film also features a variety of urban gardens around New York City, including a rooftop farm, a community garden, a garden on a barge, and a window farm (and no, that is not just some flower pots on a windowsill - you can learn more about it here). The storytelling is fantastic, and the movie was really a joy to watch. The film is narrated in song and features some great animation that looks like it was cut from a Trader Joe's circular.
In a discussion after the screening, the filmmakers indicated that there are now 25 truck farms in 25 cities; one is being developed in DC by the DC Central Kitchen. So you might see one in your neighborhood! If you have an opportunity to see the film, I would highly recommend it. You can learn more about the truck farm here and see about screenings here.
PLANEAT examines the virtues of a plant-based diet from both health and environmental perspectives. The film prominently features research from Professor Emeritus T. Colin Campbell (from Cornell!) regarding the the impact of diet on health, and specifically the link between a plant-based diet and reduced risk of cancer. Also highlighted is a treatment program developed by Dr. Caldwell Esselstyn Jr., in which a shift to a plant-based diet is purported to cure heart disease. From an environmental perspective, Professor Gidon Eshel from Bard College discusses the impacts of various diets (notably a Western diet of plants/meats/dairy and a plant-based diet) on the environment, particularly related to greenhouse gas emissions and reactive nitrogen creating dead zones in oceans, as well as the most efficient diet in terms of converting land area to calories.
The story is told in a more traditional documentary style, and is composed mainly of a series of interviews (no songs here, unfortunately). However, interspersed with the academic research are interviews with a number of chefs in which the chefs prepare delicious-looking vegan dishes (I left the theatre pretty hungry). I am not sure I am going to go vegan at this point, but the film is a fantastic reminder to eat more plants, and particularly more whole foods. If you are interested in diet from a health perspective or an environmental one, the film is definitely worth seeing (and especially if you are concerned about cancer or heart disease). You can learn more about the film here.
If you want to see the film, PLANEAT is one of six films that will be presented in an upcoming film festival that Whole Foods Market has organized in seventy cities (the other movies look really interesting as well). You can find information about that film festival here and see about screenings near you here (sadly, that film festival is not free).
The T. Colin Campbell Foundation also provides a wealth of information about a plant-based diet, and their website is here.
Oh, and one last thing. ARKive is one of the sponsors of the Environmental Film Festival, and their website is AWESOME. The website provides information about endangered species and features both an encyclopedic amount of information and some absolutely stunning photography and videography. The website is definitely worth checking out - you can find it here.
March 24, 2011
Shelf Liner to the Rescue in the Kitchen
This is my current favorite kitchen tool:
In culinary school, we learned to always put wet paper towels under our cutting boards to give the boards some traction and keep them from moving around while we are cutting (let's not take any chances while weilding sharp knives!). In a commercial kitchen, cutting boards are constantly being switched out, so it is easy to use a fresh towel each time. At home, however, I leave a big cutting board on the counter pretty much all the time; I was worried about leaving a wet paper towel under it because bacteria or mold/mildew could grow. Shelf liner turned out to be a much better option. It is a little bit tacky so it provides great traction and it is thick enough that the cutting board is slightly elevated above the counter, so moisture can evaporate. Plus, it can be easily wiped down if anything does get underneath the cutting board. (AND I don't have to be constantly using and throwing away papertowels - yay for saving trees!)
All I had to do was cut down a piece of shelf liner to fit underneath the cutting board:
I have also employed some shelf liner under my knife block, to keep my super-long serrated knife from poking through the bottom onto the counter:
Even if you don't leave a cutting board out all the time, cutting one piece of shelf liner to size and using it when you DO pull out a cutting board will help keep the board stable (and keep you safe!).
What is it, you ask? A role of self liner! And it is not just for lining shelves (kitchen or otherwise) anymore.In culinary school, we learned to always put wet paper towels under our cutting boards to give the boards some traction and keep them from moving around while we are cutting (let's not take any chances while weilding sharp knives!). In a commercial kitchen, cutting boards are constantly being switched out, so it is easy to use a fresh towel each time. At home, however, I leave a big cutting board on the counter pretty much all the time; I was worried about leaving a wet paper towel under it because bacteria or mold/mildew could grow. Shelf liner turned out to be a much better option. It is a little bit tacky so it provides great traction and it is thick enough that the cutting board is slightly elevated above the counter, so moisture can evaporate. Plus, it can be easily wiped down if anything does get underneath the cutting board. (AND I don't have to be constantly using and throwing away papertowels - yay for saving trees!)
All I had to do was cut down a piece of shelf liner to fit underneath the cutting board:
I have also employed some shelf liner under my knife block, to keep my super-long serrated knife from poking through the bottom onto the counter:
Even if you don't leave a cutting board out all the time, cutting one piece of shelf liner to size and using it when you DO pull out a cutting board will help keep the board stable (and keep you safe!).
March 23, 2011
Farewell to an (In)famous Local Restaurant
I was saddened to learn today that The General Store in Silver Spring is closed. Check out the Washington Post for the full story. The restaurant was somewhat of a DC-area Food Network staple - Gillian Clark beat Bobby Flay in a fried chicken throwdown on "Throwdown! with Bobby Flay," and the restaurant was featured on "Diners, Drive-Ins and Dives." Meanwhile, a bit of a public outcry resulted when the restaurant's owners posted on YouTube a number of videos mocking their customers. Despite the controversy, the fried chicken was pretty darn good (and the collard greens! and the hush puppies!), the decor was...memorable (life-sized stuffed bear, anyone?), and the hot sauce selection was respectable. Now I guess we will just have to wait for the Kitchen on K Street!
Movies to Engage: Now in DC
If you are looking for something to do over the next few days (and are in/near DC), you may want to consider checking out the Environmental Film Festival. The event has been running for the past two weeks, but the next few days include some food-focused films, such as A Community of Gardeners, School Days with a Pig, Truck Farm, and Planeat. These films make up just a small portion of the entire event, so even if they are not up your alley, you can probably find another film to fit your interests. Most showings are free, and they are spread throughout the city, so there is bound to be one near you!
You can find more information here:
http://www.dcenvironmentalfilmfest.org/
and the schedule is here:
http://www.dcenvironmentalfilmfest.org/films
You can find more information here:
http://www.dcenvironmentalfilmfest.org/
and the schedule is here:
http://www.dcenvironmentalfilmfest.org/films
March 22, 2011
On the Table: Green Bean Casserole
Green Bean Casserole is not just for Thanksgiving anymore! And making it from scratch makes it EXTRA delicious! There are a lot of components, but it is worth it.
Prep:
Peel one medium yellow onion and slice it into 1/4 inch rings. Separate the rings and dredge them in a small amount of flour. Clean and slice 6-8 ounces of mushrooms (I used baby portabellos). Cut the ends off about a pound of green beans, and slice them into one inch pieces.
Preheat the oven to 350 degrees. Put a large pot of salted water on to boil. Heat three cups of milk in a saucepan over low heat.
Cook:
Put about 1/2 inch of canola oil into a frying pan, along with a tablespooon of butter, over medium-high heat. Once the oil is hot, add in the onions. Cook until the onions start to brown. Remove the onions from the pan and set them aside. I used the same pan to cook the mushrooms (this dish produces more than enough dirty pots and pans already!). Reduce the heat to medium and add in the sliced mushrooms. Season with salt and black pepper, and cook until mushrooms are tender.
While the mushrooms are cooking, prepare the sauce. Melt two tablespoons of butter in a pot. Stir in five tablespoons of flour, and stir to combine. Allow the roux to cook for 2-3 minutes (you do not want it to brown). Whisk in the heated milk, then add in the sauteed mushrooms, a few dashes of salt, and a dash of nutmeg. Allow the mixture to come to a simmer, stirring frequently. Let the sauce cook until any raw flour taste has been cooked out.
While the sauce is cooking, cook the green beans. Allow them to cook in boiling salted water for 2-3 minutes, or until they begin to get tender but still retain some crispness. Remove the green beens from the pot with a spider or skimmer and put them directly into a 7x11 baking dish. Cook the green beans in multiple batches so as not to reduce the temperature in the pot too much when they are added, and allow the water to return to a full boil before adding the next batch.
When the sauce is done cooking, pour it over the green beans. Top with the friend onions.
Put the baking dish in the oven for about 30 minutes, or until the sauce is bubbling and the top gets golden brown:
Serve and enjoy!
Prep:
Peel one medium yellow onion and slice it into 1/4 inch rings. Separate the rings and dredge them in a small amount of flour. Clean and slice 6-8 ounces of mushrooms (I used baby portabellos). Cut the ends off about a pound of green beans, and slice them into one inch pieces.
Preheat the oven to 350 degrees. Put a large pot of salted water on to boil. Heat three cups of milk in a saucepan over low heat.
Cook:
Put about 1/2 inch of canola oil into a frying pan, along with a tablespooon of butter, over medium-high heat. Once the oil is hot, add in the onions. Cook until the onions start to brown. Remove the onions from the pan and set them aside. I used the same pan to cook the mushrooms (this dish produces more than enough dirty pots and pans already!). Reduce the heat to medium and add in the sliced mushrooms. Season with salt and black pepper, and cook until mushrooms are tender.
While the mushrooms are cooking, prepare the sauce. Melt two tablespoons of butter in a pot. Stir in five tablespoons of flour, and stir to combine. Allow the roux to cook for 2-3 minutes (you do not want it to brown). Whisk in the heated milk, then add in the sauteed mushrooms, a few dashes of salt, and a dash of nutmeg. Allow the mixture to come to a simmer, stirring frequently. Let the sauce cook until any raw flour taste has been cooked out.
While the sauce is cooking, cook the green beans. Allow them to cook in boiling salted water for 2-3 minutes, or until they begin to get tender but still retain some crispness. Remove the green beens from the pot with a spider or skimmer and put them directly into a 7x11 baking dish. Cook the green beans in multiple batches so as not to reduce the temperature in the pot too much when they are added, and allow the water to return to a full boil before adding the next batch.
When the sauce is done cooking, pour it over the green beans. Top with the friend onions.
Put the baking dish in the oven for about 30 minutes, or until the sauce is bubbling and the top gets golden brown:
March 21, 2011
On the Table: Mushroom Stuffed Chicken with Balsamic Reduction
Everybody's always on the lookout for new (and easy!) things to do with chicken, right? Well, this dish is ready in under an hour and for much minutes of that time, you don't need to do anything - and it's delicious!
Clean and slice about one ounce of mushrooms (I used baby portabellos) for each chicken breast. Coat a frying pan with canola oil and put it over medium heat. When the pan gets warm, add in the sliced mushrooms and season with salt and black pepper. Saute until mushrooms are tender, then remove the pan from the heat and set aside.
Preheat oven to 350 degrees.
Spray a baking dish with cooking spray. Butterfly boneless skinless chicken breasts (cut each breast horizontally, but do not cut all the way through - it should open like a book). Open the breasts, fill with mushrooms, and then fold them closed and place in the baking dish. Sprinkle the chicken with salt, black pepper, dried thyme, dried rosemary, and grated parmesan cheese. Cover the baking dish loosely with aluminum foil and put it in the oven. After 20 minutes, remove the foil and allow the chicken to continue baking for 15-20 minutes, or until the chicken is cooked through and the cheese has started to brown.
While the chicken is cooking, prepare the balsamic reduction. Pour half a cup of good balsamic vinegar into a small saucepan, and put it over medium heat until the volume has reduced by half and the vinegar thickens. Stir in a dash of honey right at the end, if desired.
Plate the chicken and drizzle the reduction over it.
Enjoy!
Clean and slice about one ounce of mushrooms (I used baby portabellos) for each chicken breast. Coat a frying pan with canola oil and put it over medium heat. When the pan gets warm, add in the sliced mushrooms and season with salt and black pepper. Saute until mushrooms are tender, then remove the pan from the heat and set aside.
Preheat oven to 350 degrees.
Spray a baking dish with cooking spray. Butterfly boneless skinless chicken breasts (cut each breast horizontally, but do not cut all the way through - it should open like a book). Open the breasts, fill with mushrooms, and then fold them closed and place in the baking dish. Sprinkle the chicken with salt, black pepper, dried thyme, dried rosemary, and grated parmesan cheese. Cover the baking dish loosely with aluminum foil and put it in the oven. After 20 minutes, remove the foil and allow the chicken to continue baking for 15-20 minutes, or until the chicken is cooked through and the cheese has started to brown.
While the chicken is cooking, prepare the balsamic reduction. Pour half a cup of good balsamic vinegar into a small saucepan, and put it over medium heat until the volume has reduced by half and the vinegar thickens. Stir in a dash of honey right at the end, if desired.
Plate the chicken and drizzle the reduction over it.
March 20, 2011
On the Table: Maple Dijon Glazed Salmon
I learned an interesting fact recently: apparently Maryland has a strong maple sugaring heritage. In fact, there is an annual event at Cunningham Falls State Park dedicated to maple syrup in Maryland, and this year it occurred over the past two weekends. Sadly, I did not make it to the event, but in the spirit of the season, I decided to use some maple syrup in a recipe today. I used Vermont Maple Syrup, since that is what I had on hand, but I plan to try some from Maryland soon! To make the maple dijon glazed salmon:
Preheat oven to 400 degrees. Whisk together equal parts pure maple syrup (I used Grade B, since that has the strongest maple flavor, but Grade A Dark Amber would work as well) and dijon mustard. Whisk in a dash of ground ginger. For each filet, you will probably want 2-5 tablespoons of glaze: 2-3 tablespoons will give a very light glaze, while 4-5 tablespoons will give a thicker, richer glaze. Spray a baking dish with nonstick spray and lay the salmon filets in the dish, skin side down. Pour the glaze over the filets, using a spatula to make sure the entire surface gets covered. If desired, top the filets with panko breadcrumbs (you may want to briefly toast or saute the breadcrumbs separately to develop their flavor, before putting them on the filets). Put the salmon in the preheated oven for about 15 minutes, or until the fish is flakey (the exact cooking time will depend on your oven and the thickness of the fish, so start checking doneness after about 10 minutes).
I did half a filet with (untoasted) breadcrumbs and half without, and both turned out great! FYI - I went lighter on the glaze (about 2-3 tablespoons for this filet), so a larger amount of glaze would produce a heavier coating than that seen here:
Enjoy!
Preheat oven to 400 degrees. Whisk together equal parts pure maple syrup (I used Grade B, since that has the strongest maple flavor, but Grade A Dark Amber would work as well) and dijon mustard. Whisk in a dash of ground ginger. For each filet, you will probably want 2-5 tablespoons of glaze: 2-3 tablespoons will give a very light glaze, while 4-5 tablespoons will give a thicker, richer glaze. Spray a baking dish with nonstick spray and lay the salmon filets in the dish, skin side down. Pour the glaze over the filets, using a spatula to make sure the entire surface gets covered. If desired, top the filets with panko breadcrumbs (you may want to briefly toast or saute the breadcrumbs separately to develop their flavor, before putting them on the filets). Put the salmon in the preheated oven for about 15 minutes, or until the fish is flakey (the exact cooking time will depend on your oven and the thickness of the fish, so start checking doneness after about 10 minutes).
I did half a filet with (untoasted) breadcrumbs and half without, and both turned out great! FYI - I went lighter on the glaze (about 2-3 tablespoons for this filet), so a larger amount of glaze would produce a heavier coating than that seen here:
March 19, 2011
In the Neighborhood: Pizza in Penn Quarter
For last night's dinner (a very special birthday dinner!), we returned to our old stand-by, Ella's Wood Fired Pizza in Penn Quarter. It has probably been a year since our last trip, and the restaurant was consistent as always. Penn Quarter/Chinatown is an uber-convenient location, since we had people coming from MD, DC, and VA, and Ella's low-key atmosphere is always welcome. Be prepared to wait, since they don't take reservations during prime dining hours (though you can call 30 minutes ahead of your desired time to get on the waiting list). Yesterday, we were on the waiting list with a party of 6 for 7:00 and got seated at 7:20, which was not bad at all (and they let us sit without a complete party, which they usually don't do, so that was awesome). Nights when there are events at the Verizon Center - especially Caps games - tend to involve larger crowds and longer wait times, so be prepared for that, but last night we got lucky and it was pretty quiet.
As for the food...their pizzas are really good. I love the crust, I think they get just the right balance of crispy exterior and soft interior. They have a great selection of toppings, and I have never been disappointed. Last night I went halvsies on the Lombari and the Melanzane, which were both very good, though I think my favorite is still the Bosco (I love mushrooms! and garlic!). The individual pizzas are a good size for one person. I have never tried anything other than pizza, but they do have menu options including salads, pastas, and calzones.
The drink list focuses mainly on beer and wine, though they have a full bar as well. The beer and wine selections are varied and very good, without being overwhelming. They have a Nero d'Avola by the glass, and any restaurant that can say that is automatically at the top of my list (I have been seeing it on more and more wine lists recently - so exciting!!). Last night we tried the house-made limoncello, which I liked, though two-thirds of our party definitely did not like it. If you like limoncello, though, you are in luck!
Overall, Ella's is a good option for consistently good pizza in a laid-back environment. It's a little pricey for a pizza place, but pretty consistent with the neighborhood. Ella's also has great happy hour specials, including $3.50 sangria, which run from 4-7 pm, so it is a nice happy hour option for those who work in the area!
As for the food...their pizzas are really good. I love the crust, I think they get just the right balance of crispy exterior and soft interior. They have a great selection of toppings, and I have never been disappointed. Last night I went halvsies on the Lombari and the Melanzane, which were both very good, though I think my favorite is still the Bosco (I love mushrooms! and garlic!). The individual pizzas are a good size for one person. I have never tried anything other than pizza, but they do have menu options including salads, pastas, and calzones.
The drink list focuses mainly on beer and wine, though they have a full bar as well. The beer and wine selections are varied and very good, without being overwhelming. They have a Nero d'Avola by the glass, and any restaurant that can say that is automatically at the top of my list (I have been seeing it on more and more wine lists recently - so exciting!!). Last night we tried the house-made limoncello, which I liked, though two-thirds of our party definitely did not like it. If you like limoncello, though, you are in luck!
Overall, Ella's is a good option for consistently good pizza in a laid-back environment. It's a little pricey for a pizza place, but pretty consistent with the neighborhood. Ella's also has great happy hour specials, including $3.50 sangria, which run from 4-7 pm, so it is a nice happy hour option for those who work in the area!
March 18, 2011
In the Neighborhood: Sushi in Crystal City
I have lived in Crystal City for years and have walked past Sushi Garden more times than I can count, but I have just never gotten around to stopping in until today. I didn't know what I was missing! The place is tiny; it's just a counter in the underground with four seats - no door or anything. At lunch they only serve pre-made sushi, but at dinner the chef makes it right in front of you (I will be definitely be going back for dinner!). The selection is great and the rolls are HUGE. The rolls are about the same price you would pay for sushi at the grocery store but infinitely better quality. We tried a roll with shrimp in the middle and salmon on top, as well as a rainbow roll, and they were both delicious. Sushi Garden would be great for take-out, since they have plenty of pre-made food, but it was really fun to sit at the counter and watch the world go by - and I bet it would be even better at dinner with the chef working right in front of you!
Hidden (Crown) Jewel?
I have been doing a little research into the Serbian Crown restaurant out in Great Falls, and I am not sure how this restaurant has not jumped to the top of some unspoken DC foodie must-visit list. (Full disclosure: I have not actually been to this restaurant. But I plan to visit!) Specifically, I am flummoxed that people have not jumped on the wild game portion of their menu. With offering such as emu, antelope, wild boar, and LION, I would think more people would visit just to try those dishes (or maybe everybody doesn't go out of their way to try unusual foods?). Aside from these more far-out dishes, their menu includes an extensive assortment of Russian and French offerings. Apparently they take their vodka and their entertainment (they have a piano bar! and sing-alongs! and dancing!) very seriously. Reviews of their service are mixed, from what I have read (but really, that seems to be the case with almost all restaurants on user review sites, which is what I was using). At less than half an hour outside the city, I will be planning a trip soon!
March 17, 2011
On the Table: Shepherd's Pie
I know it's breaking with tradition, but I decided to make shepherd's pie tonight, rather than corned beef and cabbage. I tried a few twists to keep things interesting!
Peel and dice six medium to large Russett potatoes. Depending on their size, the potatoes can be cut into quarters or sixths - you just want the pieces to be approximately the same size so they will cook at the same rate. Put the potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until a knife goes into the potatoes very easily - about twenty minutes from the time the water comes to a boil. Drain the potatoes and mash them (I prefer using a potato masher). Add two or three tablespoon of butter, about a cup of buttermilk (I had some left from making Irish Soda Bread earlier today!), and a bunch of salt. Stir to combine, taste, and add buttermilk and salt as needed to reach the desired taste and consistency. Set mashed potatoes aside.
Preheat oven to 350 degrees.
Dice a medium sized yellow onion. Coat the bottom of a large skillet with canola oil and put over medium heat. When the oil gets warm, add the onion to sweat. When the onion becomes translucent, stir in about a pound (I think I had 1.25 pounds) of ground beef (I used 85/15) and stir to break up the pieces. Allow to cook over medium heat, stirring occassionally, until the beef is cooked. Stir in a one pound bag of frozen peas and carrots, two tablespoons of worcestershire sauce, a few dashes (about a teaspoon) of dried mustard, a few dashes of black pepper, and a few dashes of salt. Stir to combine and cook until vegetables have thawed. Taste and adjust seasonings as needed.
Pour the meat mixture into the bottom of a 9x13 baking pan, and smooth the mashed potatoes over the top. Bake in the preheated oven for about 30-40 minutes or until the top starts to brown.
Here are the results:
Enjoy!
Peel and dice six medium to large Russett potatoes. Depending on their size, the potatoes can be cut into quarters or sixths - you just want the pieces to be approximately the same size so they will cook at the same rate. Put the potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until a knife goes into the potatoes very easily - about twenty minutes from the time the water comes to a boil. Drain the potatoes and mash them (I prefer using a potato masher). Add two or three tablespoon of butter, about a cup of buttermilk (I had some left from making Irish Soda Bread earlier today!), and a bunch of salt. Stir to combine, taste, and add buttermilk and salt as needed to reach the desired taste and consistency. Set mashed potatoes aside.
Preheat oven to 350 degrees.
Dice a medium sized yellow onion. Coat the bottom of a large skillet with canola oil and put over medium heat. When the oil gets warm, add the onion to sweat. When the onion becomes translucent, stir in about a pound (I think I had 1.25 pounds) of ground beef (I used 85/15) and stir to break up the pieces. Allow to cook over medium heat, stirring occassionally, until the beef is cooked. Stir in a one pound bag of frozen peas and carrots, two tablespoons of worcestershire sauce, a few dashes (about a teaspoon) of dried mustard, a few dashes of black pepper, and a few dashes of salt. Stir to combine and cook until vegetables have thawed. Taste and adjust seasonings as needed.
Pour the meat mixture into the bottom of a 9x13 baking pan, and smooth the mashed potatoes over the top. Bake in the preheated oven for about 30-40 minutes or until the top starts to brown.
Here are the results:
Enjoy!
On the Table: Irish Soda Bread
Happy St. Patrick's Day! It's a fine excuse to do some home cooking...
I am afraid of yeast. After a disastrous attempt to make cinnamon buns about a year ago, I have not tried to make any kind of bread, roll, etc. Recently, however, I have been investigating quick breads, which use chemicals such as baking soda or baking powder as leaveners, rather than yeast. I figured quick breads would be a good way to ease myself into baking (though I need to face my fear of yeast...soon). I did a little research and found that Irish Soda Bread fits the bill - it is leavened with baking soda and buttermilk (the leavening power of baking soda is activated by an acid - such as buttermilk). There are a lot of Americanized recipes for Irish Soda Bread, which include ingredients such as eggs, sugar, and/or fruit. I wanted to go traditional, however, so I used the White Soda Bread recipe found here, with some minor modifications. I replaced half of the all purpose flour with cake flour (according to my research, the flour traditionally available in Ireland has a low gluten content - more similar to cake flour than all purpose flour); I tossed in a cup of raisins (which I believe technically makes my creation a "spotted dog"); I only used about 12 ounces of buttermilk (1.5 cups); I did not use a cake pan - I just floured a baking sheet and free-formed the loaf (and made sure to cut the cross in the top!) - and did not cover the loaf during baking; and I only cooked it for about 35-40 minutes. (The amount of liquid you need and the total cooking time depend on a number of differernt factors, including humidity and your oven.)
AND...here are the results (finally - a picture!):
It is pretty rustic looking, but it tastes good!!
If you would like to learn more about traditional Irish Soda Bread, here are two sites that provided me with lots of information:
http://www.sodabread.info/index.htm (this is the site from which I got the recipe - they have lots and lots of information. Who knew there was a Society for the Preservation of Irish Soda Bread??)
http://www.europeancuisines.com/Peters-Mums-Soda-Bread-Recipe (with videos! I should have watched them before I made my loaf.)
I am afraid of yeast. After a disastrous attempt to make cinnamon buns about a year ago, I have not tried to make any kind of bread, roll, etc. Recently, however, I have been investigating quick breads, which use chemicals such as baking soda or baking powder as leaveners, rather than yeast. I figured quick breads would be a good way to ease myself into baking (though I need to face my fear of yeast...soon). I did a little research and found that Irish Soda Bread fits the bill - it is leavened with baking soda and buttermilk (the leavening power of baking soda is activated by an acid - such as buttermilk). There are a lot of Americanized recipes for Irish Soda Bread, which include ingredients such as eggs, sugar, and/or fruit. I wanted to go traditional, however, so I used the White Soda Bread recipe found here, with some minor modifications. I replaced half of the all purpose flour with cake flour (according to my research, the flour traditionally available in Ireland has a low gluten content - more similar to cake flour than all purpose flour); I tossed in a cup of raisins (which I believe technically makes my creation a "spotted dog"); I only used about 12 ounces of buttermilk (1.5 cups); I did not use a cake pan - I just floured a baking sheet and free-formed the loaf (and made sure to cut the cross in the top!) - and did not cover the loaf during baking; and I only cooked it for about 35-40 minutes. (The amount of liquid you need and the total cooking time depend on a number of differernt factors, including humidity and your oven.)
AND...here are the results (finally - a picture!):
If you would like to learn more about traditional Irish Soda Bread, here are two sites that provided me with lots of information:
http://www.sodabread.info/index.htm (this is the site from which I got the recipe - they have lots and lots of information. Who knew there was a Society for the Preservation of Irish Soda Bread??)
http://www.europeancuisines.com/Peters-Mums-Soda-Bread-Recipe (with videos! I should have watched them before I made my loaf.)
March 16, 2011
On the Table: Bowties with Creamy Vegetables
Today found my fridge containing onions, mushrooms, a red bell pepper, and lots of cream cheese...and the following dish turned out DELICIOUS!
Put a large pot of salted water on to boil. Prepare half a pound of bowtie pasta according to box directions as you prepare the sauce. Slice a medium yellow onion and a medium red bell pepper into small slices. For the onion, peel the onion and cut it in half through the root. Cut the root out of each half, then cut each half in half again through the equator. Slice each quarter into thin slices. For the pepper, cut the pepper into quarters along the ribs. Cut out the ribs, then cut the quarters in half along the equator. Slice each eighth into thin slices. Thinly slice half a pound of mushroom (I used baby portobello mushrooms). Coat the bottom of a large skillet with canola oil, and when the oil is warm, add the onions to sweat. When the onions begin to get translucent, add the peppers. When the peppers start to soften, add the mushrooms. When the mushrooms have softened, pour in one cup of vegetable stock and bring to a simmer. Cut 1/3 of a package of cream cheese into small chunks. When the liquid has reduced by half, stir in the cream cheese. Continue stirring until the cream cheese is melted and thoroughly incorporated. Season to taste. Serve on top of prepared pasta, with shredded parmesan cheese if desired.
Put a large pot of salted water on to boil. Prepare half a pound of bowtie pasta according to box directions as you prepare the sauce. Slice a medium yellow onion and a medium red bell pepper into small slices. For the onion, peel the onion and cut it in half through the root. Cut the root out of each half, then cut each half in half again through the equator. Slice each quarter into thin slices. For the pepper, cut the pepper into quarters along the ribs. Cut out the ribs, then cut the quarters in half along the equator. Slice each eighth into thin slices. Thinly slice half a pound of mushroom (I used baby portobello mushrooms). Coat the bottom of a large skillet with canola oil, and when the oil is warm, add the onions to sweat. When the onions begin to get translucent, add the peppers. When the peppers start to soften, add the mushrooms. When the mushrooms have softened, pour in one cup of vegetable stock and bring to a simmer. Cut 1/3 of a package of cream cheese into small chunks. When the liquid has reduced by half, stir in the cream cheese. Continue stirring until the cream cheese is melted and thoroughly incorporated. Season to taste. Serve on top of prepared pasta, with shredded parmesan cheese if desired.
March 15, 2011
On the Table: Cabbage Salad
With half a head of cabbage and lots of eggs in the fridge, I needed to get creative. With the eggs, I wanted to make tamago, which is a sweet omelet. As for the cabbage, I started thinking that something like Curtido De Repollo (the Salvadoran topping for pupusas that is similar to coleslaw) would be good with the tamago. I looked up a few recipes and then went to the kitchen for some experimentation. The cabbage salad turned out really well, and was actually very good with the tamago. The only change I would make next time would be to make the cabbage pieces smaller so as not to overwhelm the omelette. In another application, such as a side salad, the bigger cabbage pieces would still be good. To make the salad:
Put a large pot of water on to boil. While the water is heating, thinly slice half a head of green cabbage (I cut the half head into thirds, then thinly sliced the thirds). As I mentioned above, if the salad is going to accompany a fairly delicate dish, I would shred the cabbage, probably in a food processor. In a large bowl, whisk together 3 tablespoons apple cider vinegar, 1 teaspoon brown sugar, 3/4 teaspoon salt, 1 teaspoon extra virgin olive oil, 1/2 teaspoon sriracha, 1/2 teaspoon cayenne pepper and a dash of worcestershire sauce (adjust the sriracha and cayenne pepper based on your desired level of spiciness. The amounts given yielded a salad with a touch of bite, but not too much). When the water comes to a boil, blanch the cabbage for just 1-1.5 minutes (just to get the raw flavor out, but leave the cabbage crisp). Blanch the cabbage in multiple batches, as needed depending on the size of your pot. Scoop the cabbage out with a spider, but don't shock it - just put it right in the bowl with the dressing. Stir to coat. Refrigerate the salad for several hours, stirring periodically (I was thinking it might be a good idea to put the salad in an airtight container - that has a good seal! - and just give it a shake every once in a while). Serve and enjoy!
Put a large pot of water on to boil. While the water is heating, thinly slice half a head of green cabbage (I cut the half head into thirds, then thinly sliced the thirds). As I mentioned above, if the salad is going to accompany a fairly delicate dish, I would shred the cabbage, probably in a food processor. In a large bowl, whisk together 3 tablespoons apple cider vinegar, 1 teaspoon brown sugar, 3/4 teaspoon salt, 1 teaspoon extra virgin olive oil, 1/2 teaspoon sriracha, 1/2 teaspoon cayenne pepper and a dash of worcestershire sauce (adjust the sriracha and cayenne pepper based on your desired level of spiciness. The amounts given yielded a salad with a touch of bite, but not too much). When the water comes to a boil, blanch the cabbage for just 1-1.5 minutes (just to get the raw flavor out, but leave the cabbage crisp). Blanch the cabbage in multiple batches, as needed depending on the size of your pot. Scoop the cabbage out with a spider, but don't shock it - just put it right in the bowl with the dressing. Stir to coat. Refrigerate the salad for several hours, stirring periodically (I was thinking it might be a good idea to put the salad in an airtight container - that has a good seal! - and just give it a shake every once in a while). Serve and enjoy!
March 14, 2011
Off the Shelf: Comprehensive Cookbook with a Home Cook Focus
One of my biggest weaknesses is cookbooks. I am perfectly happy to read them like a book, and I love all kinds - new, old, whatever. Last weekend I came across the Taste of Home Cookbook Revised Edition and it was on SUPER sale, so I picked it up (from what I can tell, there is a new edition out, so they must have been trying to get rid of the old ones). I haven't made anything from it yet, but this book looks AWESOME. Most of the recipes come from home cooks (some come from the Taste of Home Test Kitchen), so the recipes use common ingredients and basic techniques - nothing particularly strange or complicated. The book (really it's a 3-ring binder) is broken into different sections - Appetizers & Beverages, Vegetables, Poultry, etc. - and each section includes its own index, introductory material, and a variety of recipes. For some recipes, they provide variations on a theme and include "Time-Saver," "Light," and "Serves 2" options. The book provides a wealth of information in addition to recipes. There is a whole "Kitchen Basics" section that includes everything from knife skills to storage times for a variety of foods, and within each section there is information about that specific type of food and tips interspersed with the recipes. Taste of Home has an entire separate Baking Book, but the Cookbook provides tons of baking and dessert information and recipes. There are sections ranging from Quick Breads to Cakes to Candies. Since my background in baking/desserts is very limited, I am looking forward to using this book as a guide (one day I WILL make cream puffs from scratch!). Due to its scope, the book doesn't go into a huge amount of detail on any one topic, but for a wide-ranging, easy-to-follow kitchen text, it seems like a good option.
March 13, 2011
On the Table: Banana Pudding Milk Shake
I just heard the other day that apparently Chick-Fil-A makes banana pudding milkshakes. Unfortunately, due to Lent, I cannot eat them Monday through Saturday, and Chick-Fil-A is closed on Sundays. SO, I decided I needed to figure out how to make this concoction on my own. I toyed with the idea of actually putting pudding INTO the milkshake, but I decided not to try that this time, since I came up with a DELICIOUS milkshake without it - and it was super easy. I ground up a handful of vanilla wafers in the blender, then poured them out into glass to save and add back in at the end (which was probably not necessary - in a second batch, I just added them in with everything else and it turned out fine, though doing them seperately seems to ensure that they get ground super fine). Anyway, put into the blender a banana, a few scoops of french vanilla ice cream, and a little bit of milk, and blend it all until the mixture is smooth. Pour in the cookie crumbs and blend briefly so they get incorporated. Pour and enjoy!!
Note: It would seem that you could use any kind of ice cream in the milkshake (though it might not be a banana pudding milkshake at that point). However, I tried the second batch with thin mint ice cream, and the results were not so good. If I experiment with any other flavors, I will be sure to post the results!
Note: It would seem that you could use any kind of ice cream in the milkshake (though it might not be a banana pudding milkshake at that point). However, I tried the second batch with thin mint ice cream, and the results were not so good. If I experiment with any other flavors, I will be sure to post the results!
On the Table Tonight: Spanish Rice
...Well really, it was on the table this afternoon, but once you try this recipe, you won't want to wait until dinnertime either! The rice went along with black beans, sauteed peppers and onions, and the usual accompaniments for fajitas. The rice would also be great as a side dish. Here goes the recipe...
Preheat the oven to 350 degrees. Dice one medium yellow onion, 3 cloves of garlic, and one jalapeno (I used a pickled jalapeno because that's what was in the fridge...but fresh would be great too. You can also add more jalapeno if you want the rice spicier. With one jalapeno, it was still fairly mild). Coat the bottom of a pot with canola oil (I used my soup pot - just make sure it has a lid and can go in the oven), let it get warm over medium heat, and sweat the onions and garlic. Once they start to get tender, add the jalapeno, and continue cooking until the onions are translucent. Add one cup long grain white rice and a few dashes of cumin to the pot. Allow the rice to toast. While the rice is toasting, measure out the liquid - you will want two cups total. I used the liquid from a can of diced tomatoes (you should get about 1/3 to 1/2 cup out of a 14.5 ounce can), and then used water to make up the rest of the two cups. You could use stock instead of water, and you don't have to use the tomato water. Just make sure there are two cups total. Once the rice is toasted, add the liquid to the pot, along with the diced tomatoes (I used about 3/4 of the can, and saved the rest to go with the black beans I was making) and a few dashes of salt. Bring the liquid to a simmer, then cover the pot and put it into the preheated oven. Cook for 20 minutes or until all the liquid is absorbed.
Preheat the oven to 350 degrees. Dice one medium yellow onion, 3 cloves of garlic, and one jalapeno (I used a pickled jalapeno because that's what was in the fridge...but fresh would be great too. You can also add more jalapeno if you want the rice spicier. With one jalapeno, it was still fairly mild). Coat the bottom of a pot with canola oil (I used my soup pot - just make sure it has a lid and can go in the oven), let it get warm over medium heat, and sweat the onions and garlic. Once they start to get tender, add the jalapeno, and continue cooking until the onions are translucent. Add one cup long grain white rice and a few dashes of cumin to the pot. Allow the rice to toast. While the rice is toasting, measure out the liquid - you will want two cups total. I used the liquid from a can of diced tomatoes (you should get about 1/3 to 1/2 cup out of a 14.5 ounce can), and then used water to make up the rest of the two cups. You could use stock instead of water, and you don't have to use the tomato water. Just make sure there are two cups total. Once the rice is toasted, add the liquid to the pot, along with the diced tomatoes (I used about 3/4 of the can, and saved the rest to go with the black beans I was making) and a few dashes of salt. Bring the liquid to a simmer, then cover the pot and put it into the preheated oven. Cook for 20 minutes or until all the liquid is absorbed.
March 12, 2011
In the Neighborhood: Chicken Wings in Crystal City
The chicken wing craving hit today, and I am glad to report that Buffalo Wild Wings in Crystal City turned out to be GREAT. They have a huge selection of sauces, which range from mild to hot, hot, hot! We tried Parmesan Garlic, Honey BBQ, Asian Zing, Caribbean Jerk, Jammin' Jalapeno, and Blazin'. Blazin' is their hottest offering and it is SPICY. I can usually handle spice, but this was a little much (it comes with a warning!) and personally, I did not particularly like the flavor. I really liked all the other sauces, however; we chose a selection of pretty distinctive flavors, which was good. The Jammin' Jalapeno was pretty spicy, but had great flavor. Asian Zing and Caribbean Jerk were moderately spicy, while Honey BBQ and Parmesan Garlic were very mild. All of the sauces were very bold - clearly differentiated in flavor. I prefer boneless wings, and theirs were great, though the bone-in versions were very good as well. Overall, they offer something for everyone (and the menu is much more extensive than just wings). As far as sports bars go, this would be a GREAT location to watch a game (or seven). The restaurant is separated into a bar area and a dining room area, and they have TVs EVERYWHERE. The place was busy when we arrived, especially considering that we came in at about 4:30 pm on a Saturday, and it was hopping by the time we left. The waitstaff was very friendly, and the prices were reasonable. Crystal City has a number of sports bar options, but I think this place will be at the top of our list in the future!
March 11, 2011
Food for a Good Cause Follow-Up: Indian Food in Chinatown
As I mentioned yesterday, last night was Dining out for Life. A friend and I took the opportunity to try out a new restaurant while supporting this good cause. We went to Mehak in Chinatown. I am always on the lookout for good Indian restaurants, and was really excited to find this place. The restaurant is just a block from the Gallery Place/Chinatown metro, so it would be really convenient for anyone who lives or works in that area. The restaurant is fairly small, but in a good way - it felt nice and cozy. My dining partner and I both got the butter chicken (which seems to be their specialty- it is called out both on their website and on the menu). The food was delicious, and we ended up asking for extra rice so we could be sure to get EVERY last bit of sauce. The staff was very friendly, and the food came out really fast. And they seem to be very community-oriented. Part of the reason we chose this restaurant was because they were giving a larger percentage of their proceeds to Food and Friends than most participating restaurants. According to their website, they do lunch during the week and brunch on the weekends, in addition to dinner. So, if you live or work near Chinatown, or just find yourself downtown in need of an Indian food fix, you may want to keep this restaurant in mind!
March 10, 2011
Food for a Good Cause: Dining out for Life Tonight in DC!
If anyone in the DC area doesn't have plans for tonight, may I suggest trying a new restaurant (or re-visiting an old favorite) and supporting a good cause? Tonight is Dining out for Life night, in which participating restaurants donate a portion of their proceeds to the Food and Friends organization. Food and Friends provides food and other services to individuals living with a variety of illnesses. You can find more information and participating restaurants here: http://www.diningoutforlife.com/washingtondc. I will be trying a new restaurant tonight, and will be sure to report back!
March 9, 2011
On the Table Tonight: Tilapia with White Wine and Capers
I am visiting my grandparents, so I have mainly been EATING rather than cooking for the past two days. The fish we had for dinner tonight bears sharing, since it was really good and really easy (I did make spinach and salad dressing, so I was not entirely resting on my laurels :) ). To make the tilapia:
Coat the bottom of a large frying pan with olive oil, and let the oil get warm over moderate heat (the temperature should be lower than frying temp). Cut tilapia filets in half so they are easier to manage (assume one filet per person), and place the pieces in a single layer in the pan. Add about half a cup of Pinot Grigio to the pan, and allow the fish to cook for just a few seconds (just long enough so the side down in the pan cooks). Flip the fish over, and add about another half cup of wine (enough so the liquid comes half way up the fish). Add a few dashes of black pepper and dried parsley, along with about half a cup of capers (adjust to taste, depending on whether you like capers; if you are using salt, add that at this point as well). Bring the liquid to a simmer, cover the pan, and allow the fish to cook through. When plating, make sure each serving gets plenty of capers!
You could probably use any mild white fish and any dry white wine you want. The tilapia was great, and ready in just a few minutes – a great option for a meatless meal!
March 7, 2011
On the Table Tonight: Potato Mushroom Gratin
Last night I made a mushroom béchamel sauce and ended up with a bunch of leftovers, so I wanted to repurpose them for dinner tonight. I decided to try a spinoff on potatoes au gratin. I peeled and sliced 5 Russet potatoes (I sliced them about 1/8 inch thick, but you could go thicker – you just might need to cook it longer) and layered them in a buttered 7x9 inch baking dish. I heated up the sauce (about 2.5 cups), added some Worcestershire sauce, and poured it over the potatoes. (I was fairly…shall we say…”experimental” with the technique I used to make the sauce yesterday, so for simplicity, I would recommend just making a béchamel sauce and adding some sautéed mushrooms – or honestly, you could probably just use canned cream of mushroom soup, though you might want to thin it out with some milk. Just make sure there is some nutmeg in the sauce!) Cover the dish with tin foil and put it in a 350 degree preheated oven for an hour and fifteen minutes. Remove the tin foil, sprinkle the casserole with bread crumbs and shredded cheddar cheese, and put the dish back in the oven for 20 minutes, or until the top is browned and the potatoes are cooked through (when a paring knife slides easily into a piece of potato, they are done). The results were delicious (I mean, how could potatoes, milk, and cheese not be?).
On a related topic, if you are still using a traditional vegetable peeler, give it up! The Y-shaped (or horizontal) peeler is a genius little tool that I learned about on my internship. It is so much easier on your wrists! I have the Kuhn Rikon Swiss Peeler (in orange!), which is inexpensive and very good quality, though there are a variety of models on the market.
March 6, 2011
"Unusual"...but Excellent
For all the blossoming adventurous eaters (and I am one!), the “Unusual” tasting menu at Galileo III provides a perfect opportunity to indulge your wild side. I am an unabashed fan of sweetbreads; however, some of the other items, like LAMB BRAINS, tongue, or tripe, probably would not be at the top of my ordering list at just any restaurant. Given Chef Donna’s culinary reputation (I still miss Bebo!), I figured that G-3 (as his wife, Nancy Sabbagh, referred to it – more on that later) would be as good a place as any to try these items. The veal feet were good – they probably could have been braised a little longer, as some pieces were still tough (but really, they’re FEET! One would hope they could hold up to some abuse) – but I was pleasantly surprised. The lamb tongue was EXCELLENT (very meaty), as were the accompaniments, especially the greens . The lamb brain was inside ravioli along with chicken and prosciutto, so I’ll be honest, I couldn’t exactly identify the brain amongst the rest of the filling, but I do think there was an unexpected texture to the filling that I am attributing (in my mind (!!)) to the brain – overall, an excellent dish. As previously mentioned, I love veal sweetbreads, this dish was no different – the potato crust was a nice touch, and the apples were excellent. The last savory dish, honeycomb tripe, was the only one that took some getting-used-to. I was not totally sold on the first bite – I can only describe it as producing a weird sensation in my nasal passages, which I assume is some combination of taste and smell. It grew on me as I kept eating it, though. I won’t say I’m a tripe convert, but I did manage to finish the entire plate.
I was tempted to ask during dinner how many people order the Unusual menu, as the waiter seemed VERY interested in how I liked everything (not so much for my dining partner – he ordered the pasta tasting menu. DELICIOUS, but apparently not as…well…unusual). Service was very attentive – someone came over to explain each course, which was nice (especially for people who don’t memorize the menu in advance…which would not be me, but it was still appreciated) – but not rushed. Chef Donna’s wife, Ms. Sabbagh, circulated through the dining room and was very friendly and welcoming. The open kitchen is FANTASTIC if you really want to watch your food being made and/or observe the kitchen dynamics.
If you want a fairly un-risky adventurous food outing, this might be the menu for you. At $55, the menu isn’t cheap (portions are legitimate tasting sizes – i.e., small), but pretty reasonable for a six course meal. The meal also includes your choice of dessert – we got the olive oil cake and gianduja semi freddo, which were both delicious. Oh, and I forgot to mention the spread that comes with the bread basket – a ricotta-basil-herb mixture that is un.be.lievable. Next time I see any of these “unusuals” on another menu, maybe I will be more inclined to give them a try!
March 5, 2011
Welcome!
Hello reader(s?)! I am excited to be embarking on this blogging adventure! Stay tuned for...well, pretty much anything food-related is fair game, in my mind. Recipe ideas, culinary trends, thoughts on restaurants - hopefully I will have something informative/entertaining/mildly interesting to share. And please, comment, comment, comment - I would love to hear from you!
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