tag:blogger.com,1999:blog-7894470296495182282024-03-06T00:30:19.071+00:00Beets and BonbonsBeets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-789447029649518228.post-65633677631710924402011-02-05T01:23:00.000+00:002011-02-05T01:23:46.270+00:00... and Baby Food?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rc1AeBTj_znkBSLvo7EjTJk-GmGJODbiivI8xDTxxNuDrEEcmMn18AvRfMc81BGA_YQrOVtIDXxle6x2DPsjxgnTN7F2Xk-gtqIyISEotH5vmdmGtOxQxgNLj6w_4XccfasahPwLfTU/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rc1AeBTj_znkBSLvo7EjTJk-GmGJODbiivI8xDTxxNuDrEEcmMn18AvRfMc81BGA_YQrOVtIDXxle6x2DPsjxgnTN7F2Xk-gtqIyISEotH5vmdmGtOxQxgNLj6w_4XccfasahPwLfTU/s320/DSC_0004.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm thinking I should rename this blog - Beets, Bonbons and Baby Food! At least it would be a little more relevant to my life right now; I can't remember the last time I ate a beet and I'm certainly not experimenting with new bonbon recipes... ah, motherhood. I am, however, perfecting the technique of steaming and pureeing. I've mastered the Beaba Baby Food Maker - cooking carrots? Fill the water up to level 3. Pears? Level 2 and pour out the steaming water before pureeing. Have just one random zucchini squash and one random apple - combine and steam to make Samantha's next meal!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This past week Samantha turned 9 months old and we started introducing meat to her diet. I have not, yet, been able to bring myself to puree chicken or beef, so I succumbed to breaking my streak of home-made meals and purchased jarred food. I settled on Earth's Best Organic Baby Food - the dinner variety pack from Diapers.com. Samantha's first meat dinner was Sweet Potato and Chicken, and she loved it! We've also added in finger foods: Puffs, avocado, banana slices, and cheese. I'm amazed at how well she can eat these solid foods with no teeth! Finally, it appears that yogurt will become a mainstay around this kid's house. It is very hard to find full-fat yogurt in the grocery store, so I settled on the more expensive Yo Baby brand from Stoneyfield. (I've just learned that you can print coupons from their website!)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's been a lot of fun to introduce Samantha to new foods. And so far, it's only the green beans that cause her to fuss. Frankly, I don't blame her.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMQrcSsUO1tJC2CAeGxPrZtEEu1m_KAH5eu4Wqh852Blsddq-bCu5AbuK4QxCaK68K8DKRR0MF3xtxS7XuXQXqnNQ4HllbNqQxvkyMw36tu3iCT6AMEG66baANukIUwAKc_x14Kr4lAo/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMQrcSsUO1tJC2CAeGxPrZtEEu1m_KAH5eu4Wqh852Blsddq-bCu5AbuK4QxCaK68K8DKRR0MF3xtxS7XuXQXqnNQ4HllbNqQxvkyMw36tu3iCT6AMEG66baANukIUwAKc_x14Kr4lAo/s320/DSC_0003.JPG" width="320" /></a></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-28208823919849171802010-12-11T16:51:00.000+00:002010-12-11T16:51:30.662+00:00Samantha's First Thanksgiving Dinner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0vJsUAm9NTRe5FsjH7f3CcIWHHkarC5MuKozNV7RYrKVhuSAMJwFpocGrPtRHGsDfj2F_HYBgnZoG-aTnkb3odaD5z0pP3wFPBnNzSRlKe7LAdyE6LeUaUm6y-1-ASHkLb_T9KW-i5o/s1600/CSC_0370.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0vJsUAm9NTRe5FsjH7f3CcIWHHkarC5MuKozNV7RYrKVhuSAMJwFpocGrPtRHGsDfj2F_HYBgnZoG-aTnkb3odaD5z0pP3wFPBnNzSRlKe7LAdyE6LeUaUm6y-1-ASHkLb_T9KW-i5o/s320/CSC_0370.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This is a picture from Samantha's first Thanksgiving dinner. No turkey this year, but she enjoyed sweet potatoes, mashed potatoes, apples and cranberry sauce.</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, I'm only about two months behind on the baby food update since we started feeding Samantha solid foods at 5 months old. Now at 7 months, she is up to three meals a day already! A growing girl. At our pediatrician's instruction, we started with rice cereal mixed with breast milk or formula. It tasted like cardboard, but we learned that any solid foods given to babies before 5 months is really just for practice. It is apparently quite a complex task to move food from the front of one's mouth to the back and then swallow it, so baby needs practice. After two weeks of mastering rice cereal, we were so eager to introduce her to "real" food.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I picked up some carrots at Whole Foods and unpacked the baby food maker. In no time, I had steamed and pureed carrots that just needed some cooling time before becoming Samantha's first meal. I picked up some of these baby food storage trays, that freeze the food into ice cubes that are the perfect portion for meal time and easily defrostable.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Since the introduction to carrots, which Samantha took to quite well, she has enjoyed apples, butternut squash, bananas, avocado, peas, green beens, sweet potatoes, and most recently blueberries. I'm back on the cooking scene, although still not for myself!</span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-4384603815910841862010-08-10T17:27:00.011+00:002010-08-10T17:55:32.586+00:00I'm Baaaack! (Maybe)<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYsQAr5l7hyphenhyphenXHHU97z2xcjCeBOU0YPQ7_OuPgCpbQreo9kNV6WMVxM8scTuVyTqgrpq0_vujFea1LxQ6lfnlH_Ndzq8SRU5o1asZOZwWtulWsZ_m7CRsPyMXSuMsPn9KUqZnWvV0tHtQ/s1600/4839161411_5fc6fbac4e.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503837494889459938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYsQAr5l7hyphenhyphenXHHU97z2xcjCeBOU0YPQ7_OuPgCpbQreo9kNV6WMVxM8scTuVyTqgrpq0_vujFea1LxQ6lfnlH_Ndzq8SRU5o1asZOZwWtulWsZ_m7CRsPyMXSuMsPn9KUqZnWvV0tHtQ/s400/4839161411_5fc6fbac4e.jpg" /></a><span style="font-family:verdana;font-size:78%;"> <center>(All rights reserved by </span><a href="http://www.flickr.com/photos/pgwedding/"><span style="font-family:verdana;font-size:78%;color:#0063dc;">PGSWEDDING</span></a><span style="font-family:verdana;font-size:78%;">)</span></center><br /><span style="font-family:verdana;">Hello there everyone who is no longer reading this blog because it has been 11 months since my last posting. But, I have a good excuse, I swear!! Do you remember that fruity looking drink I had at the <a href="http://beetsandbonbons.blogspot.com/2009/09/making-us-seem-little-less-crazy-dc.html">1st food blogger happy hour</a>? Well, it was just that. Grapefruit juice! No alcohol! I was just a few weeks pregnant! </span></div><div align="left"><span style="font-family:verdana;"></span></div><div align="left"><span style="font-family:verdana;"><br>Since then, I survived morning sickness, evening sickness, little to no interest in food (and thus no desire to cook, eat out, or write about food), and a modified protein-heavy-carb-light diet due to gestational diabetes - oh, and the DELIVERY of course! But, it was all worth it because 9 months later, my husband and I were rewarded with the birth of a beautiful daughter, Samantha, who has brought us so much joy and happiness over her now 3 1/2 months of life.</span> </div><div align="left"></div><div align="left"><span style="font-family:verdana;"><br>I'm getting back into food - slowly - although I have hard time finding time to cook. I'm getting back into the food scene - again slowly - as I start to discover all of the new restaurants and <a href="http://projects.washingtonpost.com/moderation/twitter/dc-food-trucks/">food trucks </a>(so many food trucks!) that have opened since my sudden disappearance from said food scene. <br><br />Without rushing, of course, my husband and I delight in the daydreams of sharing our favorite foods with Samantha. A good family friend bought us the <a href="http://www.amazon.com/Beaba-Babycook-Baby-Food-Maker/dp/B001LQCOIS">Beaba BabyCook Food Maker</a>, and I already know that I am going to have so much fun with it. For now, though, its all breastmilk and formula and a sickly sweet smelling grape flavored vitamin drop. So many culinary adventures await...</span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com3tag:blogger.com,1999:blog-789447029649518228.post-30500537782745010662009-09-04T00:34:00.005+00:002009-09-04T01:16:20.378+00:00Making Us Seem A Little Less Crazy: DC Food Blogger Happy Hour<span class="Apple-style-span" style="font-family:verdana;">I've lived in this city for 10 years (almost to the day, in fact). I've gone through multiple and varied phases of "hobbies" that have introduced me to many different people in the city - volunteering (social and political), painting, drawing, and photography classes, art and museum meet-ups, neighborhood planning groups etc. and I can now say that I have never had as much fun at an organized meeting of like-minded people as I did last night at the DC Food <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Blogger</span> Happy Hour. Many thanks to Mary from <a href="http://arugulafiles.typepad.com/the_arugula_files/2009/09/food-blogger-happy-hour-photos.html">Arugula Files</a>, Amelia from <a href="http://graduallygreener.wordpress.com/2009/09/03/happy-hour-in-pictures/">Gradually Greener</a> and Jenna from <a href="http://moderndomestic.wordpress.com/2009/09/02/highlights-from-the-food-blogger-happy-hour/">Modern Domestic</a> for organizing! (Click on their links to see photos from the event). Cathy from <a href="http://www.welovedc.com/2009/09/03/the-dc-food-scene-blogger-happy-hour/">We Love DC</a> also did a great write-up on their site and I say this for many more reasons beside the fact that she mentions Beets and Bonbons.</span><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">We all inhabit a small, little, infinitesimal actually, space on (in?) the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Internet</span>, writing about what we think is important and hoping that someone out there does too. Last night's happy hour was humbling (wait, you remember that post of mine on Rick <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bayless</span>? I read your blog, too! All the time!), satisfying (so not every meal you make is blog worthy?) and surprising (over 60 people showed up. Who know there were so many of us!). It was a chance to share funny stories and blogging tips - it seems the jury is still out on ad space but overwhelmingly likes <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Wordpress</span> (good news for the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Wordpress</span> guy that was there).</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">And it was great to finally meet the faces behind the twitter feeds and blogs I follow. And in the coming days, I have MANY more to add to the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">blog roll</span> on the right, so stay tuned. You don't want to miss out on these! The blogs I read regularly became all the more interesting having met the creative minds behind them, and I learned about many that I should have been reading since day one. </span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">The best news is that it looks like the happy hours will continue on a regular basis. I look forward to meeting everyone that I didn't have to chance to say hi to last night. See you soon!</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com1tag:blogger.com,1999:blog-789447029649518228.post-57489397588008842772009-08-29T20:07:00.004+00:002009-08-30T16:11:35.524+00:00Zucchini, Walnut and Fig Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFglWj-NwG-rfCQV9MPP_Gy7uUVYOfPTSRRrnIAEp3APPiSOaokEOJfgyf-bZFWJh-l3jIuvTCkr71uhycXp1xV6X_-UdJ4aHKe_2gyP7oq9p7ra6XDBEeCFFfSBSsLa7kFj1wzuwTMA/s1600-h/DSC02524.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFglWj-NwG-rfCQV9MPP_Gy7uUVYOfPTSRRrnIAEp3APPiSOaokEOJfgyf-bZFWJh-l3jIuvTCkr71uhycXp1xV6X_-UdJ4aHKe_2gyP7oq9p7ra6XDBEeCFFfSBSsLa7kFj1wzuwTMA/s400/DSC02524.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375480006183935970" /></a><span class="Apple-style-span" style="font-family:verdana;">First things first: I'm not a baker. Second admission: I've never baked a bread that has turned out perfectly (most are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">inedible</span>). Third: this one also had its flaws, but for someone more experienced in making breads, I'm certain you could figure this one out.</span><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">All that being said, I decided to give it another try. From this month's <i>Food & Wine</i> magazine, I was particularly drawn to to the Yogurt-Zucchini Bread with Walnuts recipe. It looked easy, and required minimal ingredients and equipment. All you have to do is mix ingredients together by hand - how hard could that be? Plus it uses Greek yogurt to add moisture without adding fat. </span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">At the last minute, I decided to add some chopped up figs from my parents' fig tree. I can't imagine that this is where things went wrong, but who knows? With baking, you have to be perfectly precise, right? </span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">The result was tasty, for sure. And even moist. But heavy. Oh so heavy. Did I over mix? Did I not measure the ingredients perfectly? Was it the figs? It may take a few more tries (and a few more trips to my parents' fig tree) to know for sure. In any event, I share the recipe with you because I think it has really good potential. And hopefully, you'll have better luck.</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"></span></div><blockquote><div><span class="Apple-style-span" style="font-family:verdana, serif;"><b>Zucchini, Walnut and Fig Bread</b></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">adapted from <i>Food & Wine</i></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><i><a href="http://sites.google.com/site/beetsandbonbons/zucchini-walnut-and-fig-bread">(printable recipe)</a></i></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1 cup walnut halves (4 ounces)</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">2 cups all-purpose flour</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1/2 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1/2 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1/2 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">3/4 cup plus 2 Tbs sugar</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">2 large eggs</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1/2 cup vegetable oil</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1/2 cup fat-free plain Greek yogurt</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1 cup coarsely grated zucchini</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">1. preheat oven to 325 degrees F. Butter and flour 9 x 4 1/2 inch metal loaf pan. Toast walnut halves until they are fragrant, coarsely chop and freeze for 5 minutes to cool.</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">2. In a large bowl, whisk flour with baking powder, baking soda and salt. In medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini, chopped figs and toasted walnuts and stir until batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted into the center comes out clean. Let the loaf cool on a rack for 30 minutes before serving.</span></div></blockquote><div><span class="Apple-style-span" style="font-family:verdana, serif;"></span></div><div><span class="Apple-style-span" style="font-family: verdana, serif; ">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com5tag:blogger.com,1999:blog-789447029649518228.post-32352855979963927362009-08-20T02:22:00.022+00:002009-08-21T01:30:32.691+00:00Montauk in a Clam Shell<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOzEhFdz8GmX0nmwnBEAWAVqg8rzIWT4ZTLLwvf0gwIU5OFmf450e7uM0_J3FlCjinKWuR47PEN-XsWWc525r7sdZTV3dPNNPW3kpo88Ez2KCXjYT5Z18MTZktJ7s_5IJIUGtRaPiey4/s1600-h/sailboat.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOzEhFdz8GmX0nmwnBEAWAVqg8rzIWT4ZTLLwvf0gwIU5OFmf450e7uM0_J3FlCjinKWuR47PEN-XsWWc525r7sdZTV3dPNNPW3kpo88Ez2KCXjYT5Z18MTZktJ7s_5IJIUGtRaPiey4/s400/sailboat.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372198956970547778" /></a><br /><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">Every summer since we got engaged on the beach, my husband a</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">nd I find at least a week to escape to his parents' beach house in Montauk, NY. What was once a sleepy fishing t</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">own has become a haven for summer weekenders from "the city". It is, in fact,</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span"> starting to become so popular that I'm afraid it is in danger of becoming an</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span"> extension of the Hamptons. (That's a note to you, New York Times, and you, Food & Wine Magazine - stop writing about Montauk</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">. It is our little secret! Of course, aren't I now guilty of th</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">e same thing?). To me</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span"> Montauk is synonymous with lazy days and late meals and curling up in bed satiated by both the </span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">day's sun and the night's dinner. The positive aspect of beco</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">ming a potential East Hampton </span><i>East</i><span class="Apple-style-span">, is the recognition of the qual</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">ity chefs and restaurants, both new and old - Top Chef contestant Sam </span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">Talbot and his Surf Lodge, for one. The beach is no longer only for fried clams and ice cre</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span">am (although any beach trip w</span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"></span></span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">ould be incomplete </span></span></span><span style="font-family: verdana;font-family:verdana;" class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">without having both at least once).</span></span></span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;font-size:100%;"><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Leading up <span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">to our annual vacation, we generally</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"> plot out our dinners. <span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Typically, we'd like to leave a beach vacation room for some spontaneity, but the </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">restaurants on Montauk have strict reservation policies/ recommenda</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">tions: reserve one week out, two days out, reserve day of (phones open at 4:15pm) unless you <span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">are a part</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">y of 6 or more, then you can call the day before and of course, there are the handful that take no reservations at all. Some are clo<span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">sed Mondays, others on Wednesday</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">s, others (because of the new-found popularity) are just about impossible to ge</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">t into if you have not arrived by 7:00pm. In o<span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">ne case, the restaurant will stop tak</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">ing names as early as 8pm if it appears the kitchen will be backed up. Kitchen at said restaurant closes at 1</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">0pm sharp. Now, why would we go through all of this rigamarole on vacatio</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">n? Because the food is worth it.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Here's the low-down </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">on our favorites:</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><a href="http://www.davesgrill.com/"><span class="Apple-style-span" style="font-family:verdana;"><b>Dave's Grill</b></span></a></p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogaNznqGxB4v1tFscJtX1Epqfk7NIZsR9mZ1L2q3OUXcae5JgTKCFcfIvVGQE6KJJjoUDnWp1PEzej-0yG8shRB7YuboMSiYlsNRyAhcWkQiAYWo0jwPl0sq81qc-BrwOk8sG3TNCtvY/s200/cioppino.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372195057313326290" /><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">468 West Lake Drive</span></span><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Montauk, New York</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">The creme de la creme of Montauk restaurants, in my opinion. This is the restaurant where you have to call at exactly 4:15</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">pm on the day that you wish to eat there. Once you secure the coveted reservation and upon arrival, the owner wi</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">ll greet you and take you to your table which may be outside on the covered veranda overlooking</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"> the harbor or within the cozy interior of the restaurant. The menu highlights local, fresh</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"> fish with a few non-seafood options. Our </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">favorites: fried oysters, tuna tempura sushi, <span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">smoked tuna spread, coconut fried shrimp a</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">nd/or spareribs for an appetizer and baked stuffe<span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">d lobster, paparadelle with lobster ragu, any of th</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">e fish specials (a recent horseradish encrusted halibut was to die for), and o</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">f course, Dave's Original Cioppino as an en<span class="Apple-style-span">tree. The cioppino arrives in a lovely light and savory tomato broth complete with scallops, shrimp, clams, calam<span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">ari, mussels, fis</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">h, and a half lobster, plus a </span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">toasted crostini for dipping. A sea</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">food lovers delight. And the best part? Chef David Marclay shares his recipe on t</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">he restaurant's Web site. At this point, you better hope you saved room for dessert because the</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span"> Barbara (a chocolate fudge brownie sundae) and the famous Chocolate Bag (Belgian chocolate bag filled with Tahitian va</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">nilla ice cream and strawberry compote, finished </span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">with whipped cream, raspberry and mango sauce - served with a steak k</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span">nife to break the dessert apart) are must haves.</span></span></span></span></span></span></span></span></span></span></span></span></span></p></span><span style="font-size:100%;"><div><br /></div><br /></span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;font-size:100%;"><p class="MsoNormal" style="margin: 0px;"> </p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><b>West Lake Clam and Chowder House</b></span></p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7M8KVKgnBgXq9k_qTigauVhExK7jix0vK7ynHJtoKIl2EvONFeitrnYaZE92peP9ldEmKWmO5fwhmwK-qiGYlfMAAU2DjsPoV_bfMBDsICZIrFGAV1F9vzgH2anjou07FZZYEtWHyKg/s200/chowder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372193948144229730" /><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">352 West Lake Drive</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Montauk, New York</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"> </p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">The Chowder House, </span></span><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"><span class="Apple-style-span" style=";font-family:Verdana,sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">as it is called by the Montaukens (Montaukets?), was a new restaurant for us this year. Suggested to us by friends who always dine there on their first night in Montauk, this was the surprise of all surprises. No reservations, show up early to get on the list, and hopefully before they stop taking names due to the kitchen's nightly closing at 10pm. Be prepared to eat at the bar, if need be - the food makes up for the slight discomfort of the bar stools. And, turn off your cell phones. As posted directly above the hostess stand, they just want you to relax. Upon first glance (and second glance too), it appears that you have stumbled upon the late night fisherman's watering hole of the east end of the island. Bar atmosphere, slightly run down and</span></span></p><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_c1o8uST1MB20uNKOcO6z9V-B2MNOSRgVptTSjkjgFiTtBOAv2L1oW83IquNdlAA8TT2XlbxAa7_YdIUJKb-6Pqh8ekY8uKDtcQwvLRseji7hQ5bar2L92aMTDdreKCAHJFEwdidVDUE/s200/scallops.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372194631305334642" /><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">cluttered decor was enough to make me think I'd be eating something basic, maybe fried. Imagine </span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">my surprise when I found seared sea scallops over risotto with black truffle essense on the menu. And is that a sushi bar off to the side? They serve both New England and Manhatten clam chowder, and true to their name, they do both with great success. The sushi is delicious and inventive and fresh off the boat.</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"> </p><p class="MsoNormal" style="margin: 0px;"> </p><p class="MsoNormal" style="margin: 0px;"><a href="http://www.harvest2000.com/ene/"><span class="Apple-style-span" style="font-family:verdana;"><b>East by Northeast</b></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"></span></span></p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qR7d_SJa1Jrf0nId3N-ueyDXM1ruvkkC98MvOJTiYL7br0qWpdbquSZQX7lXzuuYZa8Nd2oBlT45qRbmtVAxuXBqfUc1I5BZmjKQrY4n0UMUha_Sn0scKh4MeGO-rj8C_Qf5PG4l774/s200/duck+tacos.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372193689098322066" /><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">51 Edgemere Street</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Montauk, NY</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Sometimes, just sometimes, you get a little tired of seafood on a beach vacation. When this happens in Montauk, we head to East by Northeast. Specifically for the Long Island Duck. East by Northeast, owned by the same folks as Harvest (another great Montauk find), takes a wordly fusion approach to food - blending flavors from the far east with down-home American cooking. Take the Peking duck tacos for example - one of our favorite appetizers. Juicy shredded duck topped with hoisen barbeque sauce and fresh guacamole held together by a wonton taco shell. And if that's not enough, one of us usually orders the Long Island Crescent duck breast, served with a pinot noir cassis glace and a vegetable spring roll. Also good are any of their steaks. If you can get a reservation early enough, East by Northeast has a beautiful view of the summer sunset over Fort Pond.</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"> </p><p class="MsoNormal" style="margin: 0px;"> </p><p class="MsoNormal" style="margin: 0px;"><a href="http://www.gosmans.com/"><span class="Apple-style-span" style="font-family:verdana;"><b>Gosman's Dock</b></span></a><span class="Apple-style-span" style="font-family:verdana;"><b>, </b></span><a href="http://duryealobsters.com/"><span class="Apple-style-span" style="font-family:verdana;"><b>Duryea's Lobster Deck</b></span></a><span class="Apple-style-span" style="font-family:verdana;"><b>, and Wok and Roll</b></span></p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYX1T2eUj9HtRlhfruQXVy29zwJWVZzZBB00DQQA3VhoELBFiWljjCTgDjvx42pYWpoku7ISfGo_Jw6OZs8XudVfbh9563bqYBjwNrSdY3UgWXgzizRtCeAOdt2lFfW_-5aP7CegtLVt8/s200/fried+clams.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372192533717946994" /><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><br /></span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span">Finally, I would be remiss without mentioning some of the more casual eateries - places to get those fried clams, fish and chips, and soft-served ice cream (with chocolate sprinkles, of course). I've already written about Gosman's Dock and Duryea's and their competing </span><a href="http://beetsandbonbons.blogspot.com/2009/08/lobster-rolls-of-montauk.html">lobster rolls</a><span class="Apple-style-span">. Both have great outdoor seating, under umbrellas, on the water, and come sunset ready. Gosman's Dock also has a gourmet market on site where we generally stock up on sesame noodles, fresh yellowfin tuna</span></span></p><p class="MsoNormal" style="margin: 0px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"> salad, and seaweed salad for snacking. Wok and Roll is the resident Chinese food restaurant. Chinese food? At the beach, you say? Well, Wok and Roll will take your fresh caught fish and cook it up for you. I'm not kidding when I say that you haven't lived until you've had General Tso's striped bass. Yum!</span></span></p></span>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-30942883261130712082009-08-18T01:05:00.003+00:002009-08-18T01:14:25.122+00:00Food Blogger Happy Hour - Sept. 2 @ Poste<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://arugulafiles.typepad.com/.a/6a00e55091ba2f88330120a54d7449970c-800wi"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 417px; height: 332px;" src="http://arugulafiles.typepad.com/.a/6a00e55091ba2f88330120a54d7449970c-800wi" border="0" alt="" /></a><span class="Apple-style-span" style="font-family:verdana;">I'm just back from vacation with a boatload of food pictures to go through and blog entry ideas to sort out, but on my return I was thrilled to find out that a food blogger happy hour was in the works, thanks to the great minds at <a href="http://arugulafiles.typepad.com/the_arugula_files/">The Arugula Files</a>, <a href="http://graduallygreener.wordpress.com/">Gradually Greener</a> and <a href="http://moderndomestic.wordpress.com/">Modern Domestic</a>. We write, comment, and tweet and now here's our chance to put names and faces to the recipes and recommendations we love to share.</span><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;">I'll be there. Will you? And I promise to see Julie and Julia by then!</span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-88136700724091993482009-08-11T03:27:00.014+00:002009-08-11T20:47:46.271+00:00The Lobster Rolls of Montauk<span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-family:verdana;">Montauk</span></span><span class="Apple-style-span" style="font-family:verdana;">, NY much like Maine and other parts of New England, is known for its lobster roll. </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-family:verdana;">Ok</span></span><span class="Apple-style-span" style="font-family:verdana;">, well maybe it's not "officially" known for this delicacy, but since it is the closest place to D.C. that I can get a lobster roll, it is "known" in my book. For my husband and I, there is no questioning that we will get at least one on our annual vacation to </span><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-family:verdana;">Montauk</span></span><span class="Apple-style-span" style="font-family:verdana;">, but it wasn't until recently that we added the question, "Where?" Up until this year, it was a no </span><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="font-family:verdana;">brainer</span></span><span class="Apple-style-span" style="font-family:verdana;">: </span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-family:verdana;">Gosman's</span></span><span class="Apple-style-span" style="font-family:verdana;"> Dock - a landing for a few restaurants, a clam bar, gourmet food market and clothing stores. (I am intentionally not including the more well-known The Lobster Roll - aka Lunch - because it is technically in </span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-family:verdana;">Amagansett</span></span><span class="Apple-style-span" style="font-family:verdana;"> and for which we would have battle traffic and that doesn't make for a fun vacation at all.) However, this summer, we discovered </span><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="font-family:verdana;">Duryea's</span></span><span class="Apple-style-span" style="font-family:verdana;"> - a lobster deck great for watching the </span><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="font-family:verdana;">Montauk</span></span><span class="Apple-style-span" style="font-family:verdana;"> sunset and a seafood market. Compared to each other, the rolls have their pros and cons. As for me, the jury is still out. I'm just happy to be eating lobster.</span><div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3P821A3udm_QshyphenhyphenG7uAVApOGj2sFcn-SZRRM9NzH5dbV4Bwrd8SwDxpIdE2M5ufrZ4PGwZnpgXYpvMNT8HvX0Wj26FHyc9JMGQo0GDMr4VdzOWxb7hX2NSpgVW8x1ZasShvioQCBSy0/s320/Gosman's+Lobster+Roll.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5368748041972044162" /><div><a href="http://www.gosmans.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="Apple-style-span" style="font-family:verdana;">Gosman's</span></span><span class="Apple-style-span" style="font-family:verdana;"> Dock</span></a></div><div><span class="Apple-style-span" style="font-family:verdana;">Lobster Roll: $16.95</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="Apple-style-span" style="font-family:verdana;">Gosman's</span></span><span class="Apple-style-span" style="font-family:verdana;"> lobster roll includes two scoops of finely shredded lobster with the occasional larger chunk of lobster meat, tossed lightly with mayonnaise, and seasoned nicely with salt, pepper and celery on a traditional hot dog bun. Served with fries.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="Apple-style-span" style="font-family:verdana;"><a href="http://www.duryealobsters.com/">Duryea's</a></span></span></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtN4TE6ArQs9NSbK7YXldIko_wKDWoNWkEat6pWcKDHvaCsLeQs6Q-9z_IHQBtBpn-bUAWnVE2cGu8iFOyNparz97YOEThimvvyK6iIJtfcJgFVkKvCqvG_IzECI0hviyHZbrcS6G5wI/s320/DSC02446.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368810625830848674" /><div><span class="Apple-style-span" style="font-family:verdana;">Lobster Roll: $18.25</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="Apple-style-span" style="font-family:verdana;">Duryea's</span></span><span class="Apple-style-span" style="font-family:verdana;"> lobster roll is larger than </span><span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="Apple-style-span" style="font-family:verdana;">Gosman's</span></span><span class="Apple-style-span" style="font-family:verdana;"> and has bigger chunks of lobster meat <span class="Apple-style-span" style=" ;font-family:Georgia, fantasy;"><span class="Apple-style-span" style=" ;font-family:Georgia, fantasy;"><span class="Apple-style-span" style="font-family:verdana;">giving it a richer flavor, but it also employs more mayonnaise to keep the whole thing together. Also mixed in with celery bits, it takes on a resemblance of a traditional lobster salad. </span><span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="Apple-style-span" style="font-family:verdana;">Duryea's</span></span><span class="Apple-style-span" style="font-family:verdana;"> breaks with tradition, however, on the bun, opting for a sesame seed roll instead. Served with chips and </span><span class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="Apple-style-span" style="font-family:verdana;">cole</span></span><span class="Apple-style-span" style="font-family:verdana;"> slaw.</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:verdana, -webkit-fantasy;">The bottom line is, I don't think you can go wrong with either lobster roll. In both cases, the lobster is fresh out of the water. Pair with a fresh lemonade or a nice white wine, a sunny day or a beautiful sunset.</span></div></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com1tag:blogger.com,1999:blog-789447029649518228.post-22426065028620962472009-08-05T22:06:00.010+00:002009-08-05T22:58:04.473+00:00His and Her Beach Shops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9EVYd0xfq94WHSfHHKY-7AesGf8OtHTJfpvP6SrHMPneLW2cySManH3NmSLwrhdTmZJoafXbIhojhBh7wlGEEFelBuDg-dobnP349n0bcbgqsHbujScoGXJBQV7eq6W6en3bGvWs7uU/s1600-h/Photo++10_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9EVYd0xfq94WHSfHHKY-7AesGf8OtHTJfpvP6SrHMPneLW2cySManH3NmSLwrhdTmZJoafXbIhojhBh7wlGEEFelBuDg-dobnP349n0bcbgqsHbujScoGXJBQV7eq6W6en3bGvWs7uU/s400/Photo++10_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366607645466390978" /></a><span class="Apple-style-span" style="font-family:verdana;">My husband and I are spending some time in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Montauk</span>, the place of his every summer vacation as a young boy. It is always so much fun to watch him light up at the memories sparked by entering a store that was integral to his childhood.</span><div><span class="Apple-style-span" style="font-family:verdana, fantasy;"><br /></span><div><span class="Apple-style-span" style="font-family:verdana, fantasy;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-nIhxIZiYnyP3lq1kOrZduTC9a3hz7eQyV47yvgWTPASSXblI91iuC8Vut-KLsaRNjAbWEQFbR-YcuQ2L-ersKerefhTFXL7wd8zw0SSzlkqauuAUvex7UliSBfFTWnxMV6ODbA53m0/s1600-h/DSC02282.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-nIhxIZiYnyP3lq1kOrZduTC9a3hz7eQyV47yvgWTPASSXblI91iuC8Vut-KLsaRNjAbWEQFbR-YcuQ2L-ersKerefhTFXL7wd8zw0SSzlkqauuAUvex7UliSBfFTWnxMV6ODbA53m0/s400/DSC02282.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366608720478298258" /></a></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">One of his favorites, not surprisingly, is a store called <a href="http://www.yelp.com/biz/a-little-bit-of-everything-montauk">A Little Bit of Everything</a>. Typical beach shop meets toy store, this place does has something for everyone, from sunscreen to candy to gag gifts, recalling an old five and dime store. Bouncy balls, toy trucks and silly putty - I think he probably spent hours here as a child.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B8LUGqJudP7uSEHIHjqgnNgaK3i6g-4N7TpHYVWArCER2xFHT5aecGgdGHwzYfRvpg72a4tyDb0uW6M9gX1FeT9kZE6bNhy2j2JznTerK8T773sdWDfJphz5MjV-t8IehuVWFcjkHs8/s1600-h/DSC02294.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B8LUGqJudP7uSEHIHjqgnNgaK3i6g-4N7TpHYVWArCER2xFHT5aecGgdGHwzYfRvpg72a4tyDb0uW6M9gX1FeT9kZE6bNhy2j2JznTerK8T773sdWDfJphz5MjV-t8IehuVWFcjkHs8/s400/DSC02294.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366609674961984162" /></a>Yesterday, we took a day trip to Sag Harbor, and I found my equivalent of A Little Bit of Everything in <a href="http://www.returntomainstreet.com/Sylvester_and_Company/Home.html">Sylvester & Co</a>. (billed on their Web site as "a contemporary general store"). In addition to housewares and an impressive rack of cookbooks ranging from Alice Waters to the Hampton's own Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Contessa</span>, there is a coffee counter with candy galore. From the more adult ginger slices to a "retro mix" featuring Bubble Yum, candy dots, Tootsie Rolls, and Smarties, this was my kind of summer store. I spent most of my summers at overnight camp in the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Poconoes</span> and a long anticipated trip each year was to the penny candy shop, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Appies</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Appies</span> has since closed. I guess penny candy is not profitable anymore, or perhaps the owners became too old to run the place. Sylvester & Co. reminded me of a grown up version of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Appies</span>, taking the concept of penny candy to a whole new level - at $4+ a box.</span></div></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-10112173928120052872009-08-04T12:09:00.003+00:002009-08-04T12:14:27.712+00:00On Vacation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqOONjQd01y-u_MkgtLcFIspar2bJLCOocF7TGNHvMKL-H8YlHauJCEy82VMsMQvWRpf4a30GgHIWgWLV39vQ2SS1DnSNPF9e9UsVt0CKyn5ZhG_vPEJAT0aJLMJv1ipL4vXeFubH6fA/s1600-h/Gosman's.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqOONjQd01y-u_MkgtLcFIspar2bJLCOocF7TGNHvMKL-H8YlHauJCEy82VMsMQvWRpf4a30GgHIWgWLV39vQ2SS1DnSNPF9e9UsVt0CKyn5ZhG_vPEJAT0aJLMJv1ipL4vXeFubH6fA/s400/Gosman's.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5366079726860068882" /></a><span class="Apple-style-span" style="font-family:verdana;">Just a quick post to let you know that regular posts may be few and far between over the next few weeks. We're in Montauk, NY on a two week vacation. I'm taking pictures and notes, though, and hope to come back with some musings on beach topics such as soft-serve ice cream, lobster rolls, and fishing for your dinner.</span>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com1tag:blogger.com,1999:blog-789447029649518228.post-33693538183600751842009-07-29T01:59:00.000+00:002009-07-30T00:05:34.474+00:00Baked Peaches with Vanilla Rice Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUX_8IxVwohgAWkgS3mQ5Gg7in8ZPdRnf3Ds_HuJFk2NelwL2fDd58f-8kErNHMDQUcwPZPxJoBmqx1fAtZL-INapWenGxJMeAjL5ObjStjai7FyshdLA69s5sBTkNrLBAqJlMJu_u1fQ/s1600-h/peach+rice+pudding.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUX_8IxVwohgAWkgS3mQ5Gg7in8ZPdRnf3Ds_HuJFk2NelwL2fDd58f-8kErNHMDQUcwPZPxJoBmqx1fAtZL-INapWenGxJMeAjL5ObjStjai7FyshdLA69s5sBTkNrLBAqJlMJu_u1fQ/s400/peach+rice+pudding.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360727430520785234" /></a><span class="Apple-style-span" style="font-family:verdana;">I came across this recipe on <a href="http://www.tastespotting.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tastespotting</span></a> through a much more <a href="http://lisaiscooking.blogspot.com/2009/06/baked-vanilla-rice-peaches.html">beautiful picture</a> than I've taken here. Rice pudding reminds me of being a child, which is funny, because most of the reactions I've gotten to rice pudding are "gross," "mush," and "old people food." Often with raisins added, I loved the sweetness and mix of textures that rice pudding provided. I also, not surprisingly, liked tapioca pudding when others were screaming "<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ew</span>! Fish eyes!" </span><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, fantasy;">This recipe takes a more adult approach to rice pudding, using jasmine rice, adding vanilla, and serving it in a baked peach. The result is sweet and soothingly fragrant when it comes out of the oven. And, the left over rice pudding is enjoyable, hot or cold, on its own.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><b></b></span></div><blockquote><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><b>Baked Peaches with Vanilla Rice Pudding</b></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><a href="http://sites.google.com/site/beetsandbonbons/baked-peaches-with-vanilla-rice-pudding?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">(printable recipe)</a></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">4 large peaches or 6 small peaches</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/2 cup cooked jasmine rice</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/4 cup cream</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 TBS sugar</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 tsp vanilla</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">nutmeg</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Preheat oven to 350 degrees. To the rice, add cream, sugar and vanilla. Cut peaches in half and remove pits. Spoon rice mixture into each peach half, place in a baking pan, cover with foil and bake for 20 minutes. Top off with a dash of nutmeg.</span></div></blockquote><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"></span></div><div><span class="Apple-style-span" style=" ;font-family:verdana, -webkit-fantasy;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-12596152957103689162009-07-25T19:17:00.018+00:002009-07-27T15:48:46.734+00:00On the Road: Yechon in Annandale, VA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55HCvuoL-oMhgaottjh_EqbxyPRhy70wEPEwo34uTz2eXI6UCb1ifLCKxvs59nXVEeYVBW5fkfaZS_SHX7Ey0CiyBrFxJtOrAMmxXcM_RW3jeTKnWbJ653l6Dj5vpbevE7eJDiVp3Ez0/s1600-h/DSC02252.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362498563565932338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55HCvuoL-oMhgaottjh_EqbxyPRhy70wEPEwo34uTz2eXI6UCb1ifLCKxvs59nXVEeYVBW5fkfaZS_SHX7Ey0CiyBrFxJtOrAMmxXcM_RW3jeTKnWbJ653l6Dj5vpbevE7eJDiVp3Ez0/s320/DSC02252.JPG" /></a> <div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="font-family:verdana;"><a href="http://www.yechonrestaurant.com/"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Yechon</span></a></span></div><div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="font-family:verdana, fantasy;">4121 Hummer Road</span></div><div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Annandale</span>, VA</span></div><div style="TEXT-ALIGN: center"><br /></div><span class="Apple-style-span" style="font-family:verdana;">When our friends invited us at the last minute to join them for Korean food in <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Annandale</span>, I could not contain my excitement. Not only would it be my first experience with Korean cuisine, it would be my first "road trip" to <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Annandale</span> (and therefore providing a story perhaps for this <span id="SPELLING_ERROR_4" class="blsp-spelling-error">blog's</span> "On the Road" series). I am always up for a food adventure! We were going to <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Yechon</span> on Hummer Drive. Immediately, I began to research - reading reviews, about the service, decor, and what to order. Before even setting foot in the restaurant, it seemed we had picked a winner. Armed with this knowledge and <span id="SPELLING_ERROR_6" class="blsp-spelling-error">GoogleMaps</span> directions we set out for dinner.</span> <div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Only about a 1/2 hour outside of D.C., it barely constitutes a road trip, but we don't go to Virginia very often so it was an adventure nevertheless. We reach the parking lot and it looked packed with people hanging out around their cars and <span id="SPELLING_ERROR_7" class="blsp-spelling-error">un</span><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><span id="SPELLING_ERROR_8" class="blsp-spelling-error">der</span> the neon signs on the exterior of the otherwise nondescript building. I assumed there must be a long wait. It g<span id="SPELLING_ERROR_9" class="blsp-spelling-error">ot</span> great reviews, it is open 24/7, so why not? That's when we saw the flashing blue lights and police tape. There was a serious investigation going on, complete with Mobile Command Centers. In fact, the <span id="SPELLING_ERROR_10" class="blsp-spelling-error">poli</span><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><span id="SPELLING_ERROR_11" class="blsp-spelling-error">ce</span> tape stretched right up to the restaurant door.</span></span></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362486793406371858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtZnnYt4_9PPJlni89_YMCFOGv7D8_N8NJmWZCLxz6J0m45fxLFcTF443X8k84wc-n_-a-bHAeTH_uI9sL-g5weOYeJ7oOQAmVq89Crb-cQcdkiAgBczPBlyx1OllYSzLLm8LYNXQhhE/s200/DSC02251.JPG" /> <div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">After some inquiry and a quick fact check on <span id="SPELLING_ERROR_12" class="blsp-spelling-error">WJLA</span>.com, we learned that earlier in the day a woman had been found <a href="http://www.wjla.com/news/stories/0709/643483.html"><span class="Apple-style-span" style="color:#000000;">bound and stabbed</span></a> down the street. Horrible. Nevertheless, the pleasant wait staff ushered us inside and apologized <span id="SPELLING_ERROR_13" class="blsp-spelling-error">for the commotion. They were eager to serve us, though, and oddly I thought, they sat us right in the front window, with a view of the action. It was, I admit, a bit disconcerting when the police passed by our window with flashlights, peering into the news stands (perhaps looking for the murder weapon)?</span></span></div><div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">We tried hard to direct our attention to the food, and with the pleasing aromas coming from the <span id="SPELLING_ERROR_14" class="blsp-spelling-error">kitche</span><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">n, it wasn't too difficult. Multiple waitresses came to our table to take our order and we had to keep explaining that we needed "just one more minute." Perhaps there was a general anxiety because of all the police activity? For a newbie like me, I needed some serious time to digest my options. I got a brief navigation to the 10+ page menu from our waitress (the restaurant also serves Japanese cuisine) and ultimately settled my focus on the Korean Traditional Dinner page, <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Kal</span> Bi <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Dolsot</span> <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Bibim</span> Bap (<span id="SPELLING_ERROR_18" class="blsp-spelling-error">Bibim</span> Bap with marinated ribs served in a hot stone bowl) to be exact. <span id="SPELLING_ERROR_19" class="blsp-spelling-error">Bibim</span> Bap, for those totally new to Korean food like I was, is the <span id="SPELLING_ERROR_20" class="blsp-spelling-error">Korean's</span> version of "everything but the kitchen sink" - rice loaded with a mix of vegetables and bean sprouts and topped with an egg.</span></span></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 234px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362491821801228738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7d34OhD9jncymvkTCVcinFagtZYYc2_6fFjfGCvbyhcsl13c7SGVnLAO2Z-j-v3XNhiwuinfXzgSJdShbKFK0_CGXqgcJgBViKi7cdgHMa8smauYsrQq7CDj-aKEfPrjPamJHwkasko/s320/miso.jpg" /> <div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">The service was incredibly fast (perhaps because it wasn't too crowded). Within an instant, the real fun began. Soon we were greeted each with a bowl of <span id="SPELLING_ERROR_21" class="blsp-spelling-error">miso</span> soup, and 10-15 small plates to share, along with our Mung Bean Pancake appetizer. At this point I start wondering whether we really needed to order an entree! I'm afraid I won't remember all of the small plates we received by some of them were <span id="SPELLING_ERROR_22" class="blsp-spelling-error">kimchi</span>, fried squid, noodles, potato salad of sorts, and an egg dish similar to a quiche. Each delicious and varied enough in spice and texture so there was something for everyone. The <span id="SPELLING_ERROR_23" class="blsp-spelling-error">miso</span> soup was light and flavorful with a generous portion of tofu cubes.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362492789715271570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7NK4_bmea535I-8WzXUkIYfAGkSaBaa5nCn560WLgYAuV6S41BdvluGh81sdRwME_KE2TsxOri7Ws3NTn2tN-juUqRLK20PuGImNYAB9_Liguudw8nPMmTcUuNz09pW3X4f74IPtsx8/s320/DSC02255.JPG" /> <div><span class="Apple-style-span" style="font-family:verdana;">Within our next breath, our entrees arrived, before we barely had two bites of the small plates. Generally, I'd balk at the overly fast service, but it all seemed appropriate here. A celebration of variety, excess, and sharing food with good friends. Plus, my <span id="SPELLING_ERROR_24" class="blsp-spelling-error">Bibam</span> Bap was served in a hot stone pot, so it wasn't going to get cold anytime soon. </span></div><div style="TEXT-ALIGN: center"><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362495041958370338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8q9Ty1WncRA369-FwHzNVBr0InW3Hh3I4BEBduWqbgn9yMOFD2oLfX6DGPDa3JuvVG9Ii-qaZztQgon845J29fInCc1hMVjpApDkLHxq0YRfQHhyphenhyphend5Fq6sxeJHSAdU__pKFQjKopJDQ/s320/korean+beef.jpg" /><span class="Apple-style-span" style="font-family:verdana;">I sparingly added the accompanying sauce and stirred all of the ingredients together. I steer clear from the overly spicy, generally, but I was soon to learn that although the sauce had some heat to it, it was more tangy/ sweet than anything and a perfect accompaniment to the marinated ribs over vegetables and rice. (The <span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><span id="SPELLING_ERROR_25" class="blsp-spelling-error">Kal</span> Bi <span id="SPELLING_ERROR_26" class="blsp-spelling-error">Dolsot</span> <span id="SPELLING_ERROR_27" class="blsp-spelling-error">Bibim</span> Bap does not come topped with an egg). </span>There was so much in this hot stone bowl that it was hard to get tired of any one flavor: rice, bean sprouts, carrots, noodles, zucchini. Each bite provided a new adventure. The marinated short ribs were sweet and paired nicely with the tangy sauce and the heat of the bowl gave an interesting yet unexpected crunch to the rice at the bottom (I don't know if that is intentional, but I'm not sure how you would get around it, eating out of a bowl that is still cooking your food). </span><div><span class="Apple-style-span" style="font-family:verdana, fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">I'm officially a fan of Korean food and <span id="SPELLING_ERROR_28" class="blsp-spelling-error">Yechon</span> in <span id="SPELLING_ERROR_29" class="blsp-spelling-error">Annandale</span>. Not only did they handle a very unconventional evening with grace, but delivered a tasty and satisfying dining experience to a newcomer to Korean cuisine. </span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com4tag:blogger.com,1999:blog-789447029649518228.post-28571787836212766292009-07-21T01:34:00.018+00:002009-07-26T03:18:12.942+00:00Tempura Battered Squash Blossoms Stuffed with Mozzarella and Basil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zKcgnzUsRTst8xv-02wp3A3zBMSSr_EfmD6gMssefQOrIRmgzle2QrLsZM5vehQoh87QW4FJF0gSx8hIjsUPmCosIaK5p5AxT6gYithrzLl9PPNC6UkIK05phTfjr1__cC5uvpqk3JE/s1600-h/squash+blossoms.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zKcgnzUsRTst8xv-02wp3A3zBMSSr_EfmD6gMssefQOrIRmgzle2QrLsZM5vehQoh87QW4FJF0gSx8hIjsUPmCosIaK5p5AxT6gYithrzLl9PPNC6UkIK05phTfjr1__cC5uvpqk3JE/s400/squash+blossoms.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5361455573059420850" /></a><br /><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Squash blossoms have intrigued me this season. For the first time ever hearing about them, I've seen them at all of the farmer's markets, </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Oyamel</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> is having their 2</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">nd</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> annual squash blossom festival, and Michelle Obama is eating them (at </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Oyamel</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">). Plus, they are beautiful, and just scream summer. If someone hadn't thought to eat them, I'd put them in a vase.</span></span></div></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Once I got up the nerve to buy a container of the delicate yellow and orange blossoms at the </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Dupont</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> Farmer's Market (I always try to buy one thing I've never cooked before at the markets each week), I set out on a researching expedition. Squash blossoms don't have a long shelf life, so I had to work fast. I ultimately decided on stuffing and deep frying, as that seemed to be the most popular preparation, but I soon learned that it was possible to use the blossoms in sauces, soups and even </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">quesadillas</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I found a Wolfgang Puck recipe for tempura battered squash blossoms, but I decided to incorporate my own stuffing - some fresh </span></span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">mozzarella</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> and basil (from my </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Aerogarden</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">, of course). A little East meets West. Now I was faced not only with the prospect of cooking with squash blossoms but embarking on my first deep frying experience. Without a deep fry thermometer. True culinary challenges, indeed. I'm proud to say that I didn't burn the house down and that I thoroughly enjoyed the final product. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></span></div><blockquote><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Tempura Battered Squash Blossoms Stuffed with </span></span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Mozzarella</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> and Basil</span></span></b></div><div><a href="http://sites.google.com/site/beetsandbonbons/tempura-fried-squash-blossoms-stuffed-with-mozzarella-and-basil?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">(printable recipe)</span></span></span></a></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Tempura Batter</span></span></b></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1/4 cup rice flour</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">2 cups all-purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 TBS baking powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 cup cornstarch</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 TBS salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 tsp cayenne</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">3 cups soda water</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Squash Blossoms</span></span></b></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">squash blossoms (cleaned with stamen removed)</span></span></div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_8"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">mozzarella</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">basil</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">vegetable oil for frying</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">To make the batter, </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">s</span></span><span class="Apple-style-span" style="line-height: 21px; "><span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">ift</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use.</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 21px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 21px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Once batter has rested, heat vegetable oil to 350 degrees. I placed about a half inch in a deep pot and heated until a small drop of batter browned nicely. In the meantime, stuff squash blossoms with one piece of </span></span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_10"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">mozzarella</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> and one leaf of basil. Twist ends of blossom to seal and dip into batter. Fry in oil, turning once or twice, until golden brown on all sides.</span></span></span></div></blockquote><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style=" line-height: 21px;"></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 21px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Enjoy!</span></span></span></div><div><div><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbk_wQ7_rheyWBNHR-rV3iRyqVKqa-JB-VU3zK-mBrjFjYk1P08Toieh6pS-uHetuoN3abeabgU-b9Ib97SRGUpBSgJPDY6ZCjVB06bHvn6SJ_ECFBBAzab_J_LKZchHa8_yQVtVpSew/s400/squash+blossom+fried.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5361454170644149490" /></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Above is the best looking </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVTBdMQHC7sM6CjESaLWZV1Y8YiAJy77jZriNGjDS6nqfdOqsqdracPsODTIeL80AjGuKiikPbzbneZMTlpUtQ2wygymnlF-u1iBaYbHdzKCAR49e00BXNp22BsxPMuN_BtrPYgDRams/s1600-h/squash+blossoms.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">tempura fried squash blossom from my batch. A perfectly light and crispy coating, with a bit of zing from the cayenne. Oozing </span></span></span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_11"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">mozzarella</span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;"> and fragrant basil complete the package. Consider it a grown-up </span></span></span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_12"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">mozzarella</span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;"> stick. The squash blossoms don't have much taste on their own but act as a light and unobtrusive vessel for the other flavors.</span></span></span></a></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="color:#000000;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVTBdMQHC7sM6CjESaLWZV1Y8YiAJy77jZriNGjDS6nqfdOqsqdracPsODTIeL80AjGuKiikPbzbneZMTlpUtQ2wygymnlF-u1iBaYbHdzKCAR49e00BXNp22BsxPMuN_BtrPYgDRams/s1600-h/squash+blossoms.jpg"></a></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVTBdMQHC7sM6CjESaLWZV1Y8YiAJy77jZriNGjDS6nqfdOqsqdracPsODTIeL80AjGuKiikPbzbneZMTlpUtQ2wygymnlF-u1iBaYbHdzKCAR49e00BXNp22BsxPMuN_BtrPYgDRams/s1600-h/squash+blossoms.jpg"></a>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-51653646019792442572009-07-21T00:17:00.005+00:002009-07-26T03:21:17.180+00:00Food Truckin': Fojol Bros<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGY70PRvsFIuCcdcYjEqLjbWC3AyIG55N2h-xHLdmNFhZs5yVQUvelYSXD9aAvHwGcb4btsUdRZtjKV6hfMgzabxBWASJWXiPo-CuVtsKndwCXrg6pieZUdaN_noiQpnrJrd4pFzSr8bQ/s1600-h/Fojol.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGY70PRvsFIuCcdcYjEqLjbWC3AyIG55N2h-xHLdmNFhZs5yVQUvelYSXD9aAvHwGcb4btsUdRZtjKV6hfMgzabxBWASJWXiPo-CuVtsKndwCXrg6pieZUdaN_noiQpnrJrd4pFzSr8bQ/s400/Fojol.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360701934151806754" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: x-small;">[photo by </span><a href="http://www.flickr.com/photos/benmurray/"><span class="Apple-style-span" style="font-size: x-small;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">benmurray</span></span></a><span class="Apple-style-span" style="font-size: x-small;">, available under a </span><a href="http://creativecommons.org/licenses/by-nc/2.0/deed.en"><span class="Apple-style-span" style="font-size: x-small;">creative commons license</span></a><span class="Apple-style-span" style="font-size: x-small;">]</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Continuing with my series on food trucks, I visited <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Fojol</span> Bros., the traveling Indian cart that also announces their whereabouts on Twitter. When I learned that they would be two blocks from my home on a Sunday evening when I had no dinner planned, it was a no-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">brainer</span>. Plus, I've recently decided I like Indian food! My husband and I set off for an evening stroll and to eat dinner curbside.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">We could hear the music from a block away, of the upbeat carnival kind. Then, the costumes came into view. Men in wearing fake moustaches and turbans with bright colored jumpsuits. It was kitschy and exciting all at once. </span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Unfortunately, that's where the high hopes peaked. Selections for the evening were limited to chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_3">masala</span>, chicken curry, spinach and cheese, and pumpkin. You can choose one, two, or three entrees over rice. I opted for the chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_4">masala</span>, which was way heavy on the rice, and piddly on the chicken. That was even <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ok</span>, though - I was just looking for a taste. And a taste is what I got. I found the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">masala</span> to be sweet, almost sickly sweet, and I (who generally steers clear of all things spicy) was begging for some zing. The real disappointment, however, was in the rice. It was way overcooked and seemed like it had been sitting around all day (as did the chicken). Everything was <span class="blsp-spelling-error" id="SPELLING_ERROR_7">luke</span>-warm.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">I do applaud their environmentalism and community involvement, however. They'll deliver your forks and eating containers to a compost facility after you are done. Plus, a portion of their proceeds goes to charity. I really really wanted to like them. Who doesn't want to get excited about following a traveling culinary carnival around town. Unfortunately, it was the culinary part that was missing. In this day and age, there are very few excuses for not delivering a fresh, quality food product. </span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">According to the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Fojol</span> Bros. Web site, they "hope to bring together local communities through a dynamic food experience on <span class="blsp-spelling-error" id="SPELLING_ERROR_9">DC's</span> streets." Reminiscent of the neighborhood ice cream truck, they certainly attract a following when they roll through with their brightly colored truck, music and costumes. I'm afraid the food, though, does not keep up with the fanfare.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><a href="http://www.fojol.com"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Fojol</span> Bros.</a></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Location: varies.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Follow @<span class="blsp-spelling-error" id="SPELLING_ERROR_11">fojolbros</span> on Twitter for up to date locations.</span></div><div><br /></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com2tag:blogger.com,1999:blog-789447029649518228.post-37815830249498354952009-07-19T00:15:00.005+00:002009-07-26T03:24:16.210+00:00Coffee Rubbed Pork Chops with Apricot Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNxzEC-t4b7XQEgCWV4wK7PF8yQYqm5520QsWUZBOzNR-za6g6JesOA1vLIZV8pKIuXlqRWAC6R1hkRx-T6SUzV0aoPNGZCOSSmBrkx411te5Krda-nxIGcQLrgER1vg5BfIvmCgDSBc/s1600-h/pork+with+apricot.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 325px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNxzEC-t4b7XQEgCWV4wK7PF8yQYqm5520QsWUZBOzNR-za6g6JesOA1vLIZV8pKIuXlqRWAC6R1hkRx-T6SUzV0aoPNGZCOSSmBrkx411te5Krda-nxIGcQLrgER1vg5BfIvmCgDSBc/s400/pork+with+apricot.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5359958380427651202" /></a><span class="Apple-style-span" style="font-family:verdana;">One of my favorite steak dishes is the coffee rubbed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">fillet</span> at Capital Grille, and I'm not even a coffee drinker. But there is something about the smokey earth sweetness that pairs so nicely with the meaty texture, similar, I guess, to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">barbecue</span> sauce. Well, I did not have any steak on hand, but I did have boneless pork chops in the freezer, so I set out to see if the pairing would work as well. After reviewing a few coffee rubs in cookbooks and online, I settled on adapting the recipe from <span class="Apple-style-span" style=" ;font-family:Georgia, fantasy;"><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">t</a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">h</a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">i</a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">s</a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html"> </a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">s</a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">i</a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">t</a></span><span class="Apple-style-span" style="font-family:verdana;"><a href="http://faretoremember.blogspot.com/2009/07/bbq-buzz-grilled-pork-loin-with-coffee.html">e</a>. Plus, I liked the suggestion of the apricot topping. (And let me say that pork is the <i>only</i> meat entree that I will pair with fruit. Otherwise, I save it for dessert - see <a href="http://beetsandbonbons.blogspot.com/2008/12/medallions-of-pork-with-pear-sauce.html">Medallions of Pork with Pear Sauce</a>.)</span></span></span><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">The dish was a breeze to make. I marinated the pork for a few hours in the refrigerator and let it come close to room temperature before grilling. Slice up some apricots and soften them in a saucepan and voila! Coffee rubbed pork chops with apricot sauce. The tangy sweetness of the fruit was a nice contrast to the smokey spice of the rub (thanks to some chili powder).</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"></span></div><blockquote><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><b>Coffee Rubbed Pork Chops with Apricot Sauce</b></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Serves 4</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><a href="http://sites.google.com/site/beetsandbonbons/coffee-rubbed-pork-with-apricot-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">(printable recipe)</a></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">4 boneless pork chops</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 1/2 TBS French roast coffee (ground)</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">3/4 TBS smokey paprika</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/4 TBS chili powder</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">3/4 TBS coursely ground black pepper</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/2 tsp kosher salt</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">3 apricots, pitted and sliced</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">squeeze of fresh lemon juice</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/2 TBS sugar</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">dash of salt</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Combine coffee, paprika, chili powder, black pepper and salt. Rub over pork, cover and refrigerate for 1-4 hours. Let pork come to room temperature before grilling 4-5 minutes on each side.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">For the sauce, combine the apricots, lemon juice, sugar and salt in a small sauce pan. Heat on low for 4-5 minutes until apricots just begin to break down.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Top grilled pork with apricots.</span></div></blockquote><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"></span></div><div><span class="Apple-style-span" style=" ;font-family:verdana, -webkit-fantasy;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-76144166327944683252009-07-16T00:07:00.006+00:002009-07-26T03:18:12.943+00:00Zucchini Cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5uhEKHKdDphM2aUsDaEMU3z1sZJHqi0zGV_tdMFMT2yuVoVjb4oiFbsAXvKq1HjsHEqkOVWYGOs_Q67wpSCLBp0Vx2ANOHZdj5kpbtjKz4LuNWdSZ7LClh-nfCJk7gV0aZaPUChgVU8/s1600-h/DSC02185.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5uhEKHKdDphM2aUsDaEMU3z1sZJHqi0zGV_tdMFMT2yuVoVjb4oiFbsAXvKq1HjsHEqkOVWYGOs_Q67wpSCLBp0Vx2ANOHZdj5kpbtjKz4LuNWdSZ7LClh-nfCJk7gV0aZaPUChgVU8/s400/DSC02185.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5358843307575863122" /></a><span class="Apple-style-span" style="font-family:verdana;">There comes a time in every cook's life when she is faced with an abundance of one ingredient. And then she commences to cook that one ingredient in every possible form known to mankind. </span><div><span class="Apple-style-span" style="font-family:verdana, fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Enter zucchini. Lots of it. My husband is lucky to have a boss that has something between your typical backyard garden and an abundantly productive farm and lately he has been bringing in zucchini. By the bucketful. While I will never turn away a fresh squash, I've lately been worried I might turn into one.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">I've been <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sauteeing</span>, adding to salads, even making up recipes (which involved brie and breadcrumbs and were not so good). Tonight I tried Paula <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Deen's</span> Squash and Zucchini Cakes (with just the zucchini, of course). I also halved the recipe and used Italian flavored breadcrumbs, thus eliminating the need for Italian seasoning and I served the cakes with a tomato salad rather than the marinara sauce. Although they may not be the most beautiful dish, the result was something like a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">latke</span>, nicely flavored, and would make a great dinner party <span class="blsp-spelling-error" id="SPELLING_ERROR_3">hors</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">d'oeuvres</span>. To see how pretty Paula Deen's turned out, click <a href="http://www.foodnetwork.com/recipes/paula-deen/squash-and-zucchini-cakes-recipe/index.html">here</a>. </span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><b></b></span></div><blockquote><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><b>Squash and Zucchini Cakes</b></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Serves 6</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">3 medium zucchini</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">3 medium yellow squash</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 cup toasted bread crumbs</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 cup shredded Parmesan</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/3 cup minced <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Vidalia</span> onion</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 large egg, lightly beaten</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 1/2 tsp dried Italian seasoning</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/2 tsp salt</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/4 tsp ground black pepper</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1/2 cup (1 stick) butter</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">1 jar store-bought marinara sauce</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture (this took more time than I thought).</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3-4 minutes per side until lightly browned.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">Place on a serving platter and serve with marinara sauce.</span></div></blockquote><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"></span></div><div><span class="Apple-style-span" style=" ;font-family:verdana, -webkit-fantasy;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com1tag:blogger.com,1999:blog-789447029649518228.post-19283993832117678512009-07-11T22:06:00.004+00:002009-07-26T03:18:12.944+00:00Baked and Seasoned French Fries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNFAmu7jMLGGS3Efg5wHoZJ11tOyp3Nv8XzHIUbHwwdfORW1h_3lpS0_vu7vQ2JAu3-QJ6653VWyItGhtMgkmDiAhong9_jlkjtI51imsL6YnG50BygsVEQzcpTRtTK6fnjI579zwXPY/s1600-h/fries.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNFAmu7jMLGGS3Efg5wHoZJ11tOyp3Nv8XzHIUbHwwdfORW1h_3lpS0_vu7vQ2JAu3-QJ6653VWyItGhtMgkmDiAhong9_jlkjtI51imsL6YnG50BygsVEQzcpTRtTK6fnjI579zwXPY/s400/fries.jpg" alt="" id="BLOGGER_PHOTO_ID_5357327649690311138" border="0" /></a><span style="font-family: verdana;">Not a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">particularly</span> fancy recipe, nor does it involve any crazy techniques, seasoned home fries are easy to make and a sure crowd <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pleaser</span>. Plus, if you bake them, they're kind of healthy!<br /><blockquote><span style="font-weight: bold;">Baked and Seasoned French Fries</span><br />Serves 4 (side dish)<br /><br />3 medium-large baking potatoes<br />2 TBS olive oil<br />Old Bay seasoning to taste<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Pre</span>-heat oven to 400 degrees. Wash potatoes. Cut potatoes in half and half again, continuing until you reach the preferred size of your fry (usually 8<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ths</span> or 16<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ths</span>).<br /><br />Place cut potatoes into mixing bowl. Drizzle with olive oil and season with Old Bay seasoning. Using your hands, toss the potatoes a few times so that they are coated with the oil and seasoning.<br /><br />Bake in oven for 10-15 minutes until tender. Place under broiler for 2-3 minutes until crisp and golden brown.<br /></blockquote>Enjoy!<br /></span>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-69929608076459630382009-07-11T21:37:00.006+00:002009-07-26T03:18:12.944+00:00Summer Berries and Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVb_Dy_8aQ0RaXIaEvgngtk9-bIAVLOCCtTPpgARlt7O7YC0i3Xd45bFc-Z13LARnZHVtiWUFG8uLyQCJR9ajWrRJP8ROIvYWMY1EuGlpJYYasDympfGexwH3-pw3wD1K4Vm30PLmH1o/s1600-h/berries+ice+cream.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVb_Dy_8aQ0RaXIaEvgngtk9-bIAVLOCCtTPpgARlt7O7YC0i3Xd45bFc-Z13LARnZHVtiWUFG8uLyQCJR9ajWrRJP8ROIvYWMY1EuGlpJYYasDympfGexwH3-pw3wD1K4Vm30PLmH1o/s400/berries+ice+cream.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5357321377433672258" /></a><span class="Apple-style-span" style="font-family:verdana;">Nothing says summer more than fresh berries and ice cream. Marinating the berries in a blend of balsamic vinegar and sugar gives this classic refresher a grown-up punch. </span><div><span class="Apple-style-span" style="font-family:verdana, fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Yes, you can marinate berries! For a great ending to a summer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">barbecue</span>, try using this <a href="http://beetsandbonbons.blogspot.com/2009/06/berry-salad-with-balsamic-sugar-sauce.html">berry salad</a> as a topping for your favorite ice cream or creamy <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gelato</span>.</span><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, fantasy;">Enjoy!<br /></span><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div></div></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-32555523112961881052009-07-06T17:08:00.008+00:002009-07-26T03:18:12.944+00:00Food Truckin': Sweetflow Mobile<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqm2BfWcAhosLOt5GwP4Al7stlB1_lLlcnSsfxCBFI3J2fm-apNTM8sDbZgF8XyqfEKKhraqBiqiBosPuCA_XAYyFjPC1ZLw_rAWGqshmX8cJkwTofWjkIqgPrp4ySgToL1As1T_3d2v0/s1600-h/truck.jpg"><img id="BLOGGER_PHOTO_ID_5355397626520077154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 291px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqm2BfWcAhosLOt5GwP4Al7stlB1_lLlcnSsfxCBFI3J2fm-apNTM8sDbZgF8XyqfEKKhraqBiqiBosPuCA_XAYyFjPC1ZLw_rAWGqshmX8cJkwTofWjkIqgPrp4ySgToL1As1T_3d2v0/s400/truck.jpg" border="0" /></a><span style="font-family:verdana;font-size:78%;"> [</span><a href="http://www.flickr.com/photos/wiredwitch/3680532634/in/photostream/"><span style="font-family:verdana;font-size:78%;">photo by Carly & Art</span></a><span style="font-family:verdana;font-size:78%;"> available under a </span><a href="http://creativecommons.org/licenses/by-sa/2.0/deed.en"><span style="font-family:verdana;font-size:78%;">Creative Commons license</span></a><span style="font-family:verdana;font-size:78%;">]</span></div><br /><div align="left"><span style="font-family:verdana;"></span> </div><span class="Apple-style-span" style="font-family:verdana;">Something the DC street food scene has recently been energized with is the emergence of a few new food carts (or trucks as is the case with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sweetflow</span> Mobile and <a href="http://fojol.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Fojol</span> Bros.</a>) Of course, there have always been the standard hot dog vendors who also serve pretzels, candy and a variety of beverages out of white coolers (most big cities have those). And, there are the two competing burrito carts - one at 17<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span> and K and <a href="http://www.pedroandvinnys.com/">Pedro and Vinny's</a> two blocks down on 15<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span>. But, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Sweetflow</span> fills a much needed void in the realm of street food: dessert. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Specifically</span>, frozen yogurt. Breaking boundaries by using fresh, organic ingredients, the concept of "street food" is elevated to a higher level. Plus, it is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">environmentally</span> friendly. Brought to us by the folks behind <a href="http://www.sweetgreen.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Sweetgreen</span></a>, their trucks are "uniquely engineered to run without a generator, thus <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">significantly</span> reducing the amount of fuel consumed." <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Sweetgreen</span>, indeed. </span><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, fantasy;">I recently found <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Sweetflow</span> at <span class="blsp-spelling-error" id="SPELLING_ERROR_11">MacPherson</span> Square thanks to Twitter. Tim regularly posts a heads-up to his whereabouts and what time he'll be there. When I showed up, he gave me a great introduction to his product - <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">refreshingly</span> tangy yogurt from <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Stoneyfield</span> Farms, frozen, fat-free, and containing those all important live and active cultures. Then, topped with your choice of fresh, local ingredients, including fruits and crunchy toppings such as nut and granola. My selection: yogurt topped with mango, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">blackberries</span> and coconut. It was so good and so fresh I felt like I could be on a tropical island. The yogurt was cool and creamy, tangy but not puckering, and surrounded by the perfect portion of fruit that appeared to be picked at its height of ripeness.</span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, fantasy;">A small cup costs $5, but was not at all skimpy in size. The portion, I felt, was actually generous. For something so refreshing and healthy, it was worth it.<br /></span><div align="left"><br /><a href="http://sweetgreen.com/blog/"><span style="font-family:verdana;"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">Sweetflow</span> Mobile</span></a></div><div align="left"><span style="font-family:verdana;">Location: varies. </span><span style="font-family:verdana;">Follow @<span class="blsp-spelling-error" id="SPELLING_ERROR_16">SweetflowMobile</span> on Twitter for up to date locations.</span></div><br /><div align="left"><span style="font-family:verdana;"></span> </div><br /><div align="center"></div></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-92196123893316073472009-07-02T00:06:00.023+00:002009-07-26T03:18:12.945+00:00Green Living<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1fZn7Jxba6lf3JSK42Op4IxadBZcTDX0waJ6nutB5TBu24514WRpYr9GuvzSA_0aW5OuUIRxFTcoekCHq3ucoonGgUp8ySQ71athDffR9pYi6TeagfsZCdD8d0fpJLatlpz1NoYBsSE/s1600-h/green.jpg"><img id="BLOGGER_PHOTO_ID_5353680089312948770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 156px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1fZn7Jxba6lf3JSK42Op4IxadBZcTDX0waJ6nutB5TBu24514WRpYr9GuvzSA_0aW5OuUIRxFTcoekCHq3ucoonGgUp8ySQ71athDffR9pYi6TeagfsZCdD8d0fpJLatlpz1NoYBsSE/s400/green.jpg" border="0" /></a> <span class="Apple-style-span" style="font-family:verdana, fantasy;">You are what you eat. Or, as Michael Pollan would say, you are what what you eat eats. For this post, however, we don't have to worry about whether our cows are eating grass or corn mixed with growth hormones because I'm talking about vegetables and herbs. Specifically, green ones. </span><br /><span class="Apple-style-span" style="font-family:verdana, fantasy;"></span><br /><span class="Apple-style-span" style="font-family:verdana, fantasy;">Nevertheless, it is no secret that everything that you eat has the potential to benefit you (by giving you essential vitamins and nutrients) or harm you (by clogging arteries), with the exception perhaps of celery which in college circles has long been believed to only offer negative calories (once you are done chewing).</span><br /><br /><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;">The real point of this post was to give me a chance to play around with my food photography, using some recent items that I've incorporated into my meals. Seeing that they are all green, and healthy, I thought that in addition to sharing pretty food pictures, I'd share with you the nutritional benefits of the subjects as well. Plus, summer squash, peas and basil also happen to be delicious!</span><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5353913971801216226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 386px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bgcE_UN6fLlcKolbBOs_qQxDVyK9uPvHdF3SfgFQ-_wPJEwze7E6WjRlFSm_Buuwzw0vkrc5WpQo12RrYVCSeilc9w7zs229uEpfEd76p3mw4KHuLTsaldqxA8ZIbx1YbueAydqJ7yM/s400/squash.jpg" border="0" /><br /><span class="Apple-style-span" style="font-family:verdana;"><strong>Summer Squash:</strong> chock full of beta-carotene, fiber, and vitamin C making this vegetable an excellent fighter against cancer, heart disease and inflammatory diseases, such as arthritis and asthma.<br /><br /><span class="Apple-style-span" style="font-family:verdana;">Cooking Suggestion: summer squash has a light yet somewhat sweet taste. I find it best just lightly sauteed in olive oil. No seasonings needed; it can completely stand on its own.</span><br /><br />Fun fact: the largest squash ever grown weighed in at 962 pounds.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="TEXT-DECORATION: none" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSiOqq3hNaxlJErtOzK8eiLLDtjcEMKx8Ii0QQbNthatfS1vxCKQ_jIL26kAwmoW_DyPQXkqKfqxogyhu0HkrIADkCaLvt-qtfbL9WNpVbXFM2vxdDr6y03sXlmJJ3SeFC1Huq3u1PSs/s1600-h/peas.jpg"><img id="BLOGGER_PHOTO_ID_5353647928763914722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TqIArRztlSeOnrSNdda5E7RyU5fsyojbSHGKAIJI4QJq09iYxZUQiP41JN3uUeP4SBiUGZy6EqqDnM8JOyZ4pURxRO05H49tb4dpSmoR8_OO7kSTk6qY5U3PMsx3ycjWdHk7iNCvVm8/s400/basil.jpg" border="0" /></a><br /><div><div><div><strong>Green (and purple) Basil:</strong> basil also has anti-inflammatory properties. It is recommended for nausea and motion sickness and aids in digestion. Also a good source of folic acid. </div><div><br /></div><div>Suggested uses: basil's most common usage is probably in pesto or paired with tomatoes, but is also delicious added to a stuffed chicken breast with goat cheese, mixed in with salad, or as a stand-in for mint in a mojito. </div><div><br /></div><div>Fun fact: in Italy, basil symbolizes love (where ELSE would a symbol for love be a food?).</div><div><br /><div><br /><img id="BLOGGER_PHOTO_ID_5353648570493565874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSiOqq3hNaxlJErtOzK8eiLLDtjcEMKx8Ii0QQbNthatfS1vxCKQ_jIL26kAwmoW_DyPQXkqKfqxogyhu0HkrIADkCaLvt-qtfbL9WNpVbXFM2vxdDr6y03sXlmJJ3SeFC1Huq3u1PSs/s400/peas.jpg" border="0" /><strong>Peas:</strong> green peas provide 8 vitamins, 7 minerals and are important in promoting good heart and bone health. They also supply dietary fiber and protein - good for digestion and recharging your (inner) battery.</div><div><br /></div><div>Suggested uses: like summer squash, peas have a deliciously delicate flavor all on their own. I prefer to quickly blanch them and eat them sans dressing.</div><div><br /></div><div>Fun fact: peas found by archeologists on the Thai-Burmese border have been carbon-dated to 9750 B.C. </div><br /><div></div></div></div></div><br /><br /></span>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com1tag:blogger.com,1999:blog-789447029649518228.post-8615235323948035632009-06-28T01:00:00.011+00:002009-07-26T03:18:12.945+00:00Thank You, Rick Bayless<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Q3B2iiDbjI8YGfviDSz8-Pa2UHuQTvZsfZm-e9sgU-gxwLy56Nxo4BxboVlP3jhOmqB0GlJaPf4t9VfPBrQFOmWrNbLP5l6bfxW8-h0qR9mux6HXr-1wzffi_uv2cPjm4rHmRRnMCFU/s1600-h/aguaandpea.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Q3B2iiDbjI8YGfviDSz8-Pa2UHuQTvZsfZm-e9sgU-gxwLy56Nxo4BxboVlP3jhOmqB0GlJaPf4t9VfPBrQFOmWrNbLP5l6bfxW8-h0qR9mux6HXr-1wzffi_uv2cPjm4rHmRRnMCFU/s400/aguaandpea.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352187249808829554" /></a><span class="Apple-style-span" style="font-family:verdana;">Recently, I've found a nice little food community on Twitter. Local DC bloggers, fellow foodies and even a few celebrity chefs to share recipes (140 characters or less!), restaurant recommendations, food tips, ideas and twitpics of our latest creations. A few days ago, Rick Bayless (of Frontera Grill fame in Chicago and recent winner of the third episode of Top Chef Masters) posted a picture of his ever growing mint garden. I, having an abundance of mint growing from my indoor Aerogarden, tweeted Rick asking if he had any interesting or innovative ways to use the herb. To my complete surprise (and humble elation), he replied:</span><div><blockquote><span class="Apple-style-span" style="font-family:verdana;">@jenwexler Mint faves right now: agua fresca (mint, cucumber, lime, pineapple), fresh fava or pea soup with mint and grilled green onion.</span></blockquote></div><div><span class="Apple-style-span" style="font-family:verdana;">After I caught my breath, I resolved to make Rick's suggestions this weekend (and hopefully tweet some pictures back to him!). Both recipes were new to me, so I set out to do a little internet research - getting general proportions of fruit to water for agua fresca (a light fruit drink available in stands throughout Mexico) and the best way to combine peas, mint and onion in soup form. The improvised results were outstanding and have been officially added to my repertoire. Thank you, Rick Bayless.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><b></b></span></div><blockquote><div><b><span class="Apple-style-span" style="font-family:verdana;">Agua Fresca with Mint, Cucumber, Lime and Pineapple</span></b></div><div><span class="Apple-style-span" style="font-family:verdana;">(makes 2 1/2 quarts)</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">1/2 medium size cucumber (peeled and seeded)</span></div><div><span class="Apple-style-span" style="font-family:verdana;">1/4 pineapple (8-10 medium cubes)</span></div><div><span class="Apple-style-span" style="font-family:verdana;">1/4 lime (juiced)</span></div><div><span class="Apple-style-span" style="font-family:verdana;">handful of mint leaves</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Combine cucumber, pineapple, lime juice, and mint leaves in blender. Strain liquid through fine mesh sieve into a pitcher. Fill remainder of pitcher with water. Serve over ice.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><b><span class="Apple-style-span" style="font-family:verdana;">Chilled Pea Soup with Mint</span></b></div><div><span class="Apple-style-span" style="font-family:verdana;">(serves 3-4)</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">2 cups of English peas, shelled</span></div><div><span class="Apple-style-span" style="font-family:verdana;">1 leek, white and green parts, sliced thin</span></div><div><span class="Apple-style-span" style="font-family:verdana;">1 large clove garlic, sliced thin</span></div><div><span class="Apple-style-span" style="font-family:verdana;">1 garlic scape, sliced thin</span></div><div><span class="Apple-style-span" style="font-family:verdana;">2 cups chicken stock, divided</span></div><div><span class="Apple-style-span" style="font-family:verdana;">1/4 cup olive oil</span></div><div><span class="Apple-style-span" style="font-family:verdana;">sea salt, to taste</span></div><div><span class="Apple-style-span" style="font-family:verdana;">ground black pepper, to taste</span></div><div><span class="Apple-style-span" style="font-family:verdana;">truffle oil, for garnish</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Heat olive oil in heavy stock pot. When warmed, add leeks and garlic scapes, sauteing until soft (10-15 minutes), avoid browning. When leeks are softened, add peas and garlic, being careful not to burn garlic. Saute for 2 minutes. Add 1 cup chicken broth and cook peas for 5-8 minutes until just tender. Transfer soup to food processor, add mint, and puree to desired consistency, adding remaining chicken broth as needed. Transfer pureed soup to a clean bowl and set over an ice bath, to preserve the soup's bright green color. Serve chilled sprinkled with sea salt, black pepper, and a swirl of truffle oil. Garnish with fresh herbs.</span></div><div></div></blockquote><div><span class="Apple-style-span" style="font-family:verdana;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family:verdana, fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><span class="Apple-style-span" style="font-size:small;">Linked to from: </span> <a title="Agua Fresca on Foodista" href="http://www.foodista.com/food/XYXJW2HD/agua-fresca"><img alt="Agua Fresca on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_5ZYHSVH3" style="border:none;width:100px;height:22px;" /></a></span></div><div><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;"><br /></span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com6tag:blogger.com,1999:blog-789447029649518228.post-75591666633252881062009-06-25T00:43:00.005+00:002009-07-26T03:18:12.946+00:00A Million Little Pictures/ Art House Co-op<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEius38LyL2rbRNBYDKGPyLRHnyRlBluBS3J0mMa-ZSygjbVEW9JSaUBt6FpPlw_p2F4nTWuo6fuzwJbOGRksXcTPB7ehEgXYQUSuNNd20h1V3JmXGq8pWZ3butmzXixB11BcGogL5X5_EE/s1600-h/amlp_featured.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 290px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEius38LyL2rbRNBYDKGPyLRHnyRlBluBS3J0mMa-ZSygjbVEW9JSaUBt6FpPlw_p2F4nTWuo6fuzwJbOGRksXcTPB7ehEgXYQUSuNNd20h1V3JmXGq8pWZ3butmzXixB11BcGogL5X5_EE/s400/amlp_featured.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5351066191472242610" /></a><br /><span class="Apple-style-span" style="font-family:verdana;"><div>I came across <a href="http://www.arthousecoop.com/">Art House Co-op</a> while researching for a project at work. Art House "creates massive, nationwide art projects that tie hundreds of artists together." Their projects create a sense of community and are designed to allow anyone to participate. The one that I've signed up for is <span class="Apple-style-span" style="font-style: italic;">A Million Little Pictures</span>. For $18, I was registered to receive a disposable camera with flash. The goal: to document my life in 24 frames, then develop the pictures and send them to Art House in Atlanta for an exhibition opening in September. Through each set of photos, 1000 people's lives from all over the world will be chronicled. </div></span><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">A daunting task to say the least. 24 pictures to document my 32 years. Or, I could give people a glimpse into my life, zooming in on something I find important. And how to distinguish my photos from the 999 other participants? Well, naturally, I'm thinking food. My favorite foods? My favorite dishes in my favorite places? The ingredients that make up my favorite meal? Now the possibilities are endless!</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">I promise to post the results here once I'm done. It shall be a culinary adventure, indeed. </span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com1tag:blogger.com,1999:blog-789447029649518228.post-4654655054521616132009-06-22T18:36:00.004+00:002009-07-26T03:18:12.946+00:00Where Should You Eat Tonight?<span style="font-family:verdana;">"Where should we eat tonight?" If this is a common question in your household - it can also take variations such as "Where do you want to go for dinner?", "What are you in the mood for?" etc. - then check out this tool. It is especially good for all of you foodie gamblers out there, since it takes the form of a slot machine (with sound, to boot!). And I bet, if you were to really stick to it, you'd try a whole bunch of new restaurants not normally on your list. Type in your zip code, select a neighborhood, cuisine and price range (or not), and roll the dice. Voila! A restaurant suggestion at your ready. </span><br /><br /><br /><div style="TEXT-ALIGN: center"><object codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=" height="360" width="288" align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000"><param name="_cx" value="7620"><param name="_cy" value="9525"><param name="FlashVars" value=""><param name="Movie" value="http://static.urbanspoon.com/spin6.swf"><param name="Src" value="http://static.urbanspoon.com/spin6.swf"><param name="WMode" value="Transparent"><param name="Play" value="-1"><param name="Loop" value="-1"><param name="Quality" value="High"><param name="SAlign" value=""><param name="Menu" value="-1"><param name="Base" value=""><param name="AllowScriptAccess" value="sameDomain"><param name="Scale" value="ShowAll"><param name="DeviceFont" value="0"><param name="EmbedMovie" value="0"><param name="BGColor" value=""><param name="SWRemote" value=""><param name="MovieData" value=""><param name="SeamlessTabbing" value="1"><param name="Profile" value="0"><param name="ProfileAddress" value=""><param name="ProfilePort" value="0"><param name="AllowNetworking" value="all"><param name="AllowFullScreen" value="false"><embed src="'http://static.urbanspoon.com/spin6.swf'" flashvars="'loc=" quality="'high'" wmode="'transparent'" width="'288'" height="'360'" name="'Urbanspoon'" align="'middle'" allowscriptaccess="'sameDomain'" allowfullscreen="'false'" type="'application/x-shockwave-flash'" pluginspage="'http://www.macromedia.com/go/getflashplayer'"></embed><noscript>The <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Urbanspoon</span> restaurant picker requires the Adobe Flash Player.<a href="http://www.urbanspoon.com/c/7/Washington-DC-restaurants.html">Washington DC restaurants</a> on <a href="http://www.urbanspoon.com"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Urbanspoon</span></a>.</noscript></object></div><p style="MARGIN-TOP: 7px; FONT-SIZE: 12px; FONT-FAMILY: arial, helvetica, sans-serif; TEXT-ALIGN: center"><a href="http://www.urbanspoon.com/c/7/Washington-DC-restaurants.html">Washington DC restaurants</a> on <a href="http://www.urbanspoon.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Urbanspoon</span></a></p><br /><span style="font-family:verdana;">Enjoy!</span>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-63003491534789484522009-06-17T01:42:00.007+00:002009-07-26T03:18:12.947+00:00From the Market Part 3 - Spanish Tortilla with Chorizo and Garlic Scapes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMYAQ8miUApO-9z9byPApn46hWdkXvoqUtGTpvxSs_GWgXVlvQY39AevFNh5ACO_QfHulRCaTVHFoDS_KVO0hRUBs7cym4SWANoHIK-fvhgAxeAjm5nD1XlrISACtYHOWsZHNe9gjsSM/s1600-h/tortilla2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMYAQ8miUApO-9z9byPApn46hWdkXvoqUtGTpvxSs_GWgXVlvQY39AevFNh5ACO_QfHulRCaTVHFoDS_KVO0hRUBs7cym4SWANoHIK-fvhgAxeAjm5nD1XlrISACtYHOWsZHNe9gjsSM/s400/tortilla2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348449259853570946" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">I am so glad that I was convinced to make this dish twice in one week, because the pictures from this round turned out much better than the first photo shoot. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">Whenever we receive an issue of </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family: verdana;">Cook's Illustrated</span></span><span class="Apple-style-span" style="font-family: verdana;"> in the mail, it is usually a fight to the finish as to who can get his or her hands on it first. We like to pick out recipes trying to show each other up with complicated techniques or meals that take the better part of the day to make. And this month, when I saw a recipe for Spanish Tortilla, I knew it would be the one that I try.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">Turns out, its really not difficult and takes less than an hour to make. The result, though, is impressive and quite tasty too. The best part about a Spanish tortilla is that it is excellent in its original form (potato, onion and egg) but can also serve as a blank <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">canva</span></span><span class="Apple-style-span" style="font-family: verdana;">s for experimentation - in this case, adding garlic <span class="blsp-spelling-error" id="SPELLING_ERROR_1">scapes</span> and buffalo <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chorizo</span> spiced with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chipotle</span>. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: verdana;"></span></span></div><blockquote><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: verdana;">Spanish Tortilla with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Chorizo</span> and Garlic <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Scapes</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">(adapted from </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family: verdana;">Cook's Illustrated</span></span><span class="Apple-style-span" style="font-family: verdana;">, May/June 2009 issue)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">6 TBS + 1 tsp extra virgin olive oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">1 1/2 pounds potatoes (Yukon Gold)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">1 small onion, halved and sliced thin</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">1 tsp salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">1/4 tsp ground black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">8 large eggs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">2 links of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chorizo</span> (casing removed) or 8 oz of cured <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chorizo</span>, cut into small cubes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">1 garlic scape sliced into thin rounds (or two scallions sliced the same way)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">Toss 4 TBS of oil, potatoes, onion, 1/2 tsp salt, and pepper in a large bowl making sure that potatoes are coated and separated. Heat 1 TBS oil in 10" non-stick skillet on medium high. Add <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chorizo</span> and saute until browned. Reduce heat to medium-low, add potato mixture to skillet and set bowl aside without washing. Cover and cook, stirring every 5 minutes for 20-30 minutes, until potatoes offer no resistance when poked with a paring knife.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">Meanwhile, whisk eggs and remaining 1/2 tsp of salt in reserved bowl. Fold in garlic <span class="blsp-spelling-error" id="SPELLING_ERROR_9">scapes</span>. Return skillet to medium-high heat, add remaining TBS of oil and heat until oil just starts to smoke. Add egg and potato mixture, stirring and folding constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover and cook, gently shaking pan every 30 seconds for two minutes until top of tortilla begins to set and bottom is golden brown.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides freely in pan. Slide tortilla onto a large plate. Invert another plate on top of tortilla, flip, and slide tortilla back into pan, cooked side up. Tuck edges of tortilla back into pan with spatula, cover and cook, gently shaking pan every 30 seconds for two minutes until second side is golden brown. Slide tortilla onto serving plate and allow to cool at least 15 minutes. Cut into slices or cubes to serve.</span></div></blockquote><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">I personally prefer my tortillas room temperature and they are even great cold the next day.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;">Enjoy!</span></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0tag:blogger.com,1999:blog-789447029649518228.post-16715786764099050272009-06-17T00:04:00.005+00:002009-07-26T03:18:12.947+00:00From the Market Part 2 - Salmon in Lemon Brodetto with Pea Puree<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSxHUp0x1YtwbDezWzqhzLa1poKcuhWcZhYIUZMgpBn7wW5Ep0Zsq8ttwtb_opzn9hpRfVm2P0gEZuDXEVWnu3mIbAxNoRJykbCfkph906PMYP9ReTQQEGMXhDXKYN7KS-ooj_RmiWFU/s1600-h/salmon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSxHUp0x1YtwbDezWzqhzLa1poKcuhWcZhYIUZMgpBn7wW5Ep0Zsq8ttwtb_opzn9hpRfVm2P0gEZuDXEVWnu3mIbAxNoRJykbCfkph906PMYP9ReTQQEGMXhDXKYN7KS-ooj_RmiWFU/s400/salmon.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348083015429972354" /></a><span class="Apple-style-span" style="font-family: verdana;">The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Internet</span> is truly an amazing thing. Scratch that, Google is truly an amazing thing. I had some freshly shelled peas from the farmer's market that were close to reaching their three day limit. My husband and I were in the mood for salmon. A <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">quandary</span> on how to combine the two + Google = one delicious meal.</span><div><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family: verdana;"><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-in-lemon-brodetto-with-pea-puree-recipe/index.html">Salmon in Lemon </a><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-in-lemon-brodetto-with-pea-puree-recipe/index.html">Brodetto</a></span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-in-lemon-brodetto-with-pea-puree-recipe/index.html"> with Pea Puree</a> courtesy of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Giada</span> De <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Laurentiis</span> and the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">foodnetwork</span>.com. A modern take on a traditional fish stew, this was probably one of the prettier meals I've put together; I'm afraid the picture doesn't quite do it justice. It was a great mix of textures with the crisp lemon broth with sauteed shallots, smooth pea puree mixed with parmesan, and the golden crusted <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">fillet</span>. The tangy lemon, savory peas and sweet salmon lends flavor for any mood, too.</span></div><div><span class="Apple-style-span" style="font-family: verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family: verdana;">Enjoy!</span></div><div><br /></div>Beets and Bonbonshttp://www.blogger.com/profile/09600436592325200276noreply@blogger.com0