• 21Jun

    By Guest Writer LMB

    I don’t usually cook much red meat.  Don’t get me wrong, I love to eat it, but the roasts and shanks and shoulders that taste so good require several hours to prepare and a group effort to consume. Neither of which is generally readily available to me.

    But this week, I’m at the beach with a group of friends, so I have both the time and the audience to prepare some delicious oversized animal body part.

    Someone suggested leg of lamb.  An excellent proposal.  But, as I was pondering how to prepare the roast, my mind immediately jumped to the toxic green-colored mint jelly product that my mother always served with her lamb.  And then I got an idea.

    I had recently picked up Monica Bhide’s newest Indian cookbook, Modern Spice, and was entranced by the sound of many of her chutneys.  I had brought the cookbook to the beach, hoping to have a chance to try out one or two of them.

    So our meal was decided: Roast Leg of Lamb with Mint-Cilantro Chutney (and a jar of the toxic green mint jelly for old times sake.)

     Lamb with Mint-Cilantro Chutney

    Roast Lamb

    • 5 lb boneless leg of lamb
    • 3-4 tblsp rosemary
    • 2 cloves garlic
    • ¼ cup olive oil
    • 1 tsp salt

    Peel and slice garlic.  Cut slits in the top of the lamb.  Insert garlic slices into the cuts.  Pour olive oil over the lamb.  Sprinkle with salt.  Coat the lamb with rosemary.  Loosely cover with plastic wrap or aluminum foil wrap and let sit in the refrigerator for 30 to 60 minutes.  Remove from refrigerator 30 minutes before cooking.

    Preheat oven to 450 degrees.  Place lamb on a rack in a broiler pan.  Put lamb in oven and immediately reduce the heat to 325 degrees.  Roast the meat 20-30 minutes per pound, 20 minutes for medium rare and 30 minutes per pound for medium-well done meat.

    Let meat rest for 10 to 15 minutes before carving.

    While meat is cooking, make the chutney.

     

    Mint-Cilantro Chutney

    Adapted from Monica Bhide’s Modern Spice

    • 1 cup cilantro, leaves and tender stems, packed loosely
    • 1 cup mint leaves, packed loosely   
    • ¼ onion, chopped
    • 2 Tblsp lemon juice
    • ½  tsp salt
    • 1-2 Tblsp water

    Combine all ingredients in a blender, or in a bowl if using a hand blender, and blend to form a  smooth paste.  Cover and refridgerate for at least 30 minutes.  Serve chilled.

  • 17Jun

    I used a version of this (and came in 2nd place) at So You Think You Can Grill at The National Harbor Food & Wine Festival last weekend using Himalayan sea salt, Blue Ridge Dairy smoked Mozzarella, Farmer’s Market Eggs, and Whole Foods veal.

    Too complicated for 45 minutes with a small grill and a small frying pan, though – it was difficult to manage all the components in the contest setting, but it was still fun. I did win prizes though. 🙂

    This is actually a picture of the stovetop version (and also has lettuce) – I’ll update with pictures from the contest soon. The crowd was great. Thanks for the support.

    Oh, and Lisa Shapiro was was one the judges.   Was it better than judging Pizza Mart vs. Jumbo Slice, Lisa? 😉

    Fried Fried…Veal burger! (If it’s stove top, it’s Fried, Fried, Fried):

    -2 lbs ground veal (Giant sells it, or ask your butcher to make some).
    -4 extra large eggs
    -2 medium Yukon gold potatoes, slices into rounds
    -One smoked mozzarella (Clarendon and Penn Quarter market have a mozzarella vendor that carries it. Many supermarkets have it as well.)
    -4 buns, on the large side. Seeded or not.
    -kosher (or sea) salt and freshly ground pepper

    Make four 1/4 lb burgers with a small chunk of smoked mozzarella inside each. I used chunks the size of the upper digit of my thumb, but in a ball shape. The important thing is that the cheese must be completely surrounded by meat (well sealed).

    Cook the burgers in a pan (with a little olive oil) or on the grill.  Kosher or sea salt and fresh ground pepper prior to cooking. Cook them to your desired level of doneness…but I cook them medium or so.

    In another pan (at the same time) fry the potatoes (sliced in rounds) until golden brown. Salt them.

    Fry the eggs. You want the yolks to be fluid -over easy or sunny side up – also use a little salt.

    Slice and toast the rolls.  Place the burgers on the bottom, then the fries, then the fried egg goes on top.

    I combined some of my favorite things (burgers, fries, fried eggs)…and happened to have farmer’s market mozzarella on hand.  I like the textural differences in this sandwich.

    -JAY

  • 14Apr

    I’ve just read an interesting article that suggests soy burgers contain neurotoxins.  To ensure the smallest amount of fat in their products, soy beans are often soaked in hexane.  Apparently every major producer of veggie burger products uses the hexane technique and it is known to have caused the death of at least one person – when the chemical was used to clean screens at Apple Computers.

    Take this information for what you will; either you believe everything you come in contact with is going to kill you eventually or you want to minimize the hazards you come in contact with.  Either way, I think this is interesting information.  Is nothing healthy and sacred anymore?

    AEK

  • 08Apr

    They renamed the fruit; it seems that “trips” sell better than “miracles.”  🙂

    -JAY

    ———————————————-

    EFN Lounge hosts Flavor Tripping on the second Friday of every month. Tickets costs $12 and should be purchased online as at-door entries will be limited based on remaining supply. Each ticket entails the guest to a piece of trippy fruit and access to the Tripeteria, a cafeteria designed by our experienced team of flavor trippers with the altered tongue in mind.

    Synsepalum Dulcificum, or trippy fruit, temporarily re-wires taste receptors on the tongue for about an hour, transforming acidic and sour food into sweet and enjoyable treats.

    Once the tongue starts tripping, lemon wedges become candy canes, hot sauce becomes donut glaze, goat cheese becomes cheesecake, bottom-shelf tequila becomes Patron, and Guinness Beer becomes a chocolate milkshake.

    In the 1970s, trippy fruit was submitted to the U.S. Food and Drug Administration for use as a sugar substitute. Instead, the berry has slowly acquired a cult following, with flavor trippers developing menus of sour food to expand the tongue’s perceptive capacity.

    Image Courtesy of Wikipedia.

    A New York Times report on a party in NYC said “‘the guests became ‘literally like wild animals, tearing apart everything on the table.'” While EFN Lounge hopes to leave its tables in tact, we have designed a conceptual party

    About the Party:

    On the second Friday of every month, guests gather to twist their tongue on a West African berry called synsepalum dulcificum, or “trippy fruit.” Trippy fruit temporarily re-wires taste receptors on the tongue, transforming acidic and sour food into sweet and enjoyable treats.

    After beginning the trip, guests will enjoy food from the Tripeteria, a cafeteria with an all-you-can-trip buffet full of all the sour nasties usually consumed in moderation. In this conceptual flavor laboratory, lemon wedges become candy canes, hot sauce becomes donut glaze, goat cheese becomes cheesecake, bottom-shelf tequila becomes Patron, and Guinness Beer becomes a chocolate milkshake.

    The menu was designed by a team of experienced flavor trippers and evolves for each party. Selections include sour candy, cheese from Dean & Deluca, pickles, sauces, sour fruits, sugarless cupcakes, and much more. You can suggest menu items when you purchase your ticket. EFN will also hold taste-testings of shots and cocktails designed for flavor tripping enthusiasts.

    Tickets should be purchased in advance online (a limited number of at-door entries will be based on remaining supply and on a first-come, first-served basis). Each ticket costs $12 online ( $15 at the door) and entitles the guest to a piece of trippy fruit and access to our buffet. Trips typically last for an hour; additional berries require additional tickets.

    More Info:

    Who:

    18+ to trip, 21+ to sip

    Date:

    Second Friday of every month beginning December 11

    Time:

    6:00PM – 10:00PM

    Where:

    EFN Lounge
    1318 9th Street, N.W., Washington DC 20001

    Between N and O Street NW across from the Convention Center (Convention Center Metro)

  • 28Mar

    Arlington Library has some good food-related events coming up.  Below is an Arlington County announcement:

    -JAY

    ———————

    Arlington Reads 2010: Literary Legend, Farmer Wendell Berry

    • “The Memory of Old Jack” is featured title
    • Berry, urban farmer Novella Carpenter to speak
    • Book club kits available

    (Note: In an earlier version of this release, the date for Mr. Berry’s appearance was incorrectly listed as May 3. The correct date is Tuesday, May 4, 2010.)

    ARLINGTON, Va. — Our food takes center plate this spring as Arlington Reads 2010 looks at the movement away from industrial mass production back to safer, healthier meals grown through local, sustainable means.

    Arlington Reads is Arlington Public Library’s annual one-book, one-community initiative to promote discussion and the joy of reading throughout the County. It is made possible through the generous support of the Friends of the Arlington Public Library.

    This year’s featured Arlington Reads author—literary legend, essayist, poet and Kentucky farmer Wendell Berry, who declared that “eating is an agricultural act,” — is widely credited with inspiring the “food movement.” Making a rare public appearance, Berry will discuss his life’s work and vision of people honoring and reconnecting with the soil at 7 p.m. Tuesday, May 4 at Central Library, 1015 N. Quincy St., Arlington. This special event is free and open to the public.

    “Wendell Berry actually began the national conversation about food, agriculture, the environment and health decades ago,” Library Director Diane Kresh said. “Without him, we probably wouldn’t have a vegetable garden on the White House lawn or Wal-Mart selling organic produce.”

    This year’s Arlington Reads celebrates not only Berry’s “remarkable career as a writer of more than 30 novels, essays and collections of poetry, but his prescience in encouraging readers to ‘think globally and eat locally,’’ Kresh said.

    Join the Discussion

    Berry’s classic novel “The Memory of Old Jack” is this year’s featured Arlington Reads title. The book finds truth and integrity in the land through the eyes of an aging farmer in 1952 rural Kentucky. It will be the subject of a community discussion in Central Library Auditorium at 7 p.m. April 19. Leading the exchange will be Professor Patrick Deneen, director of Georgetown University’s Tocqueville Forum on the Roots of American Democracy.

    The Library has “The Memory of Old Jack” available in a variety of formats. Copies also have been made available to Library-sponsored book groups.

    Novella Carpenter to speak at Central Library

    Arlington Reads will feature an appearance by urban farmer and author Novella Carpenter at Central Library at 7 p.m. April 29. Carpenter has re-staged the American agrarian dream in an abandoned Oakland, California lot, raising fruits, vegetables, bees and even pigs and goats in a neighborhood known as “GhostTown.” Her critically acclaimed “Farm City”—featured on “best book lists” from Oprah to the New York Times—spreads the gospel of home-grown food and the empowerment it brings.

    While in Arlington, Carpenter also plans to meet with high school students and explore some of the County’s farmers markets and community gardens.

    Central Library in April is also the site of a month-long juried art exhibition, “The Art of Food.”

    Information on all Arlington Reads 2010 events and offerings including book club kits can be found at www.arlingtonreads2010.wordpress.com. Contact Library spokesman Peter Golkin to arrange interviews with Berry or Carpenter.

    Other Arlington Reads events

    April 7

    Screening of the critically acclaimed documentary “Food, Inc.” 3 p.m. Shirlington Branch Library, 4200 Campbell Ave., Arlington.

    April 11

    Panel discussion on “Eating Local.” Area farmers and naturalists will look at simple ways to eat foods that are safer, healthier and geared to the bounty of each season. 3 p.m. Shirlington Branch Library.

    April 14

    Screening of the ensemble drama “Fast Food Nation,” based on the Eric Schlosser best-seller. 6:30 p.m. Shirlington Branch Library.

    April 17

    “Work-in-progress” screening of the documentary “A Community of Gardeners,” produced by local filmmaker Cintia Cabib. The film explores the vital role of seven community gardens in Washington, D.C., not only as sources of nutritious food, but as outdoor classrooms, centers of social interaction and oases of beauty and calm in inner-city neighborhoods. The screening will be followed by a Q-and-A session with Cabib. 2 p.m. Central Library Auditorium.

    All programs are free and no reservations are necessary.

    April 28

    Wednesday, April 28, 6:30 p.m.
    Arlington Reads Film Screening: “How to Cook Your Life” [2009]
    Shirlington Branch Library
    A documentary look at how Espe Brown, a San Francisco Zen priest/cookbook author, uses Zen Buddhism and cooking to relate to everyday existence.

    April 29

    Thursday, April 29, 7 p.m.
    Arlington Reads Author Talk: Novella Carpenter, “Farm City: The Education of An Urban Farmer”
    Arlington Central Library Auditorium
    Novella Carpenter has restaged the American agrarian dream in an abandoned Oakland, California lot, raising fruits, vegetables, bees and even pigs and goats in a neighborhood known as “GhostTown.” Her critically acclaimed “Farm City”?featured on “best book lists” from Oprah to the New York Times?spreads the gospel of home-grown food and the empowerment it brings.

    April 1-April 30

    Arlington Reads Juried Art Exhibition: The Art of Food
    Arlington Central Library, 1015 N. Quincy St.

    May 2

    Sunday, May 2, 10 a.m.-3 p.m.
    Flower and Herb Sale
    Glencarlyn Branch Library, 300 S. Kensington St.
    Just a week before Mother’s Day: Native plants, herbs, perennials, flowering shrubs, tropicals and annuals–hundreds of plants. Sale takes place rain or shine. Cash or check only.For more information, call 703-379-9619.The Glencarlyn Branch Library Community Garden is maintained by Master Gardeners of Northern Virginia and affiliated with the Virginia Cooperative Extension. Proceeds from the sale will go to the care and maintenance of the garden.

  • 24Mar

    This is the third article from our new writer, Cara.  Feel free to send us guest articles at jay@dcfud.com if you’d like to contribute as well.

    -JAY

    ————————————-

    Spinach artichoke dip has been a popular restaurant appetizer for so long that it seems to have long ago sped past ubiquitous and has comfortably settled into the dreaded category of outdated.  It shares that title with other former favorites like the molten chocolate lava cake, fried calamari, and sliders.  These foods enjoyed a heyday on trendy expensive restaurant menus but have now been relegated to the likes of your friendly neighborhood family restaurant delivered by servers wearing “flair”.

    So here is my request: let’s put artichokes back in the spotlight as nature intended them.  Whole, steamed or roasted artichokes…and butter.  I believe that artichokes are lovely, delicious vegetables that should not be buried in mayonnaise and cheese.  A longtime favorite restaurant of mine, Rio Grill in Carmel, CA, offers a whole roasted artichoke on its appetizer menu, marinated and served with sun-dried tomato aioli and steaming hot little pots of butter for dipping.  Now this is the treatment an artichoke should receive!  Taking the leaves from the whole artichoke and pulling off the meat with your teeth is such an experience.  It’s a bit sensual, even.  Share one with some friends and it becomes social.  Stealing glances at the prized heart, waiting for all the leaves to be taken so you can pounce on it.  Well…that can become competitive so you might just want to share.

    In any case, March through May is artichoke season in California, and I cannot tell you how much I would love to see them on some DC menus this spring.  Restaurateurs, are you listening?   Roasted artichokes would be a healthy, colorful addition to your appetizers!  I won’t even take credit.

    -Cara

  • 19Mar

    Can’t wait until tomato season for Cherokee purples, Mr. Stripeys, and green zebras.    Here’s a books signing for for all you tomato-loving food readers.   Nice of him (ok, his “people”) to send us the below info.

    -JAY

    ———————————-

    D.C.-based Arthur Allen, author of RIPE: The Search for the Perfect Tomato, is coming to the city to talk about his new book, which was written for the millions of food lovers who are tomato-obsessed, revealing the fascinating story behind the fruit, its farmers, and its fans around the world.


    EVENT DETAILS:

    April 10, 2010, 6:00 p.m., Politics and Prose

    5015 Connecticut Ave, Washington, D.C. 20008

    Free and open to the public, all ages

    Contact: Tiffany Lee, Counterpoint Press, 510.704.0230


    More about Arthur Allen and RIPE: The Search for the Perfect Tomato:

    The tomato. Savory as a bell pepper, sweet as a mango, and tart as a lemon, this strange fruit inspires a cultlike devotion from food lovers on all continents. The people of Ohio love the tomato so much they made tomato juice the official state beverage. An annual food festival in Spain draws thousands of participants to a 100-ton tomato fight. The inimitable, versatile tomato has conquered the cuisines of Spain and Italy, and in America it is our most popular garden vegetable.

    Journalist and former AP foreign correspondent Arthur Allen understands the spell of the tomato and is your guide in telling its dramatic story. He begins by describing in mouthwatering detail the wonder of a truly delicious tomato, then introduces the man who prospected for wild tomato genes in South America and made them available to tomato breeders. He tells the baleful story of enslaved Mexican Indians in the Florida tomato fields, the conquest of the canning tomato by the Chinese army, and the struggle of Italian tomato producers to maintain a way of life. Allen combines reportage, archival research, and innumerable anecdotes in a lively narrative that, through the lens of today’s global market, tells a story that will resonate from the greenhouse to the dinner table.

  • 18Mar

    This article is from our new Blogger Cara, who sat 2 seats to my left at the GMU lecture on food safety.  I wonder if she noticed that the guy in-between us who was eating peperoni pizza while watching Food, Inc., was turning green.  Actually, it’s appropriate that I met Cara at that lecture and she grinds her own meat.  🙂

    -JAY

    ————

    Forgot to take pictures during the process, but it looked a whole lot like the above photo.

    Today, after almost 4 months of ownership of the food grinder attachment for my stand mixer, I finally busted it out of hiding and gave it a whirl.  I had been grocery shopping with my friend Michael at Whole Foods, when we came across a sale on beef shoulder.  Michael is a chef *slash* kitchen experimenter extraordinaire, so he is always grinding things up just to put them right back together…among other things.  To illustrate, the other day he made “soup dumplings.”  To make these, you create a stock from scratch, freeze the stock into cubes, then cover them in dumpling dough and steam them until the stock heats up.  Like soupy water-bed pillows.  This is all just in his spare time.

    So, back to the meat counter.  Michael decides to pick up a pound of the beef shoulder and encourages me to do the same, knowing full well that I still have not used my brand new grinder.  After letting the idea marinate for a bit, I picked up a pound as well. I’m a bit competitive and just couldn’t let him be the only one grinding his own meat this week!  Let the adventure begin.

    This was some beautiful meat.  Well marbled, a perfect deep dark (non-dyed) red, and smelling sweetly of flesh.  Time to grind!  I pulled out the grinder, neglected to read the instructions, and slapped it right on the mixer.  Mistake.  There were two grinding attachments on there for storage, and one needed to be removed. After a bit of fumbling, I was ready to grind.  I cubed the steak and carefully dropped a few cubes into the tube.  Nothing.  (Guess you really do need that little plunger that shoves the meat into the grinder.)  Shove, shove, shove, and poof!  Ground meat flowing freely out through the end of the attachment, dropping gently into the bowl below.  I got a little giddy with a feeling of awesome accomplishment.
    I briefly considered whether or not I should have seasoned the meat first, but then remembered this extremely scientific experiment, and decided I’d be better off waiting.  When the grinding was complete, I seasoned the beef with salt, pepper, dried mustard, and a mesquite seasoning I had tucked away in the spice cabinet, worked it all together, and made four gorgeous patties.  I couldn’t wait to try one so I fried one up in a pan with a touch of butter and…well…let’s just say I think it rivals Michael Landrum’s at Ray’s Hell Burger. Obviously it wasn’t grilled, but it did not lack in flavor or texture.

    Let’s just say I don’t know if I can go back to pre-ground beef.  And why should I?  The grinder has now been christened and I get the feeling it’s ready for work.

  • 16Feb

    More delicious than it looks!I’ve been a bad füddie. I’ve been working too much and being extremely lazy and cooking easy, no-effort-required crap for dinner. Finally, I heard the cries of my angry cookware and downtrodden stomach, begging me to spare them another night of steamed vegetables with yet another baked yam. Admittedly, the lack of yams at the farmers market this week may have helped. So, inviting mystery and the one-armed-bandit of Googling for recipes back in to our hearts, it’s time for another episode of … Adventures in Cooking Random Things I Found at the Farmers Market!

    Today’s journey begins with:

    2 pink yautia
    1 poblano
    A large thumb-sized (ok, two thumbs) hunk of fresh ginger
    Cream (I think I used about a half cup, but your guess is as good as mine)
    Hon-dashi
    Fish sauce
    Sriracha.

    These brave ingredients undoubtedly began life somewhere more picturesque than their end in my cheap crockery, but their destiny was, after all, deliciousness and not beauty. I am absolutely not writing the rest of this recipe like that. Clearly I need to watch less TNT, whose knowledge of Drama seems to be catching.

    The professor was basically no help on recipes, except to say that yautia cooks like taro, so I just made this up based on what I had. Here’s the dish:

    Slice the poblano and start it caramelizing. Peel and cut the yautia into chunks, and boil it in dashi until soft (about 15-20 minutes). While that’s going, dice about 3/4 of the ginger, adding most of it to the poblanos pan about 2/3 through caramelizing. Toss the rest into the boiling yautia.

    When the caramelizing is done – if you’re clever, this will be just as the yautia is done too – add some cream to the pan of poblanos and ginger, removing it from direct heat (you want the cream to get warm and absorb the flavors, not cook or scald). Drain the yautia, reserving maybe a half cup of the liquid. Put the yautia into a bowl and pour the cream-poblano mixture over it. Mash.

    It should be a little dry right now, which is why you kept some of your dashi. To said reserved dashi, add a good bit of fish sauce and as much sriracha as you like. Also, mash your remaining ginger into the mix (I used a garlic press – you really want the juice!). Now, stir that into your mash to get the right texture…if it’s still too dry, you should have kept more dashi. Add diluted fish sauce instead. And probably more sriracha.

    I will be the first to admit, it kinda looks like cat food, and by itself it’s not all that flavorful – unless you really went overboard on the fish sauce and sriracha. But the nice, subtle taste, served with a fried egg on top and a good sprinkle of soy sauce, is actually quite good. And, more importantly, I think it has real potential. Should I plan ahead at some point, this would be a really fantastic side for something powerfully-sauced, like steak-au-poivre or perhaps even a masaman curry. Or you could deep fry balls of the stuff to dip in spicy sauces…

    -MAW

  • 11Jan

    167932091_454322795fAttention: Friends, Romans, fellow alcohol lovers, I have a new signature drink.  The Lychee-tini.  Yes, I’ve typed that word and, amazingly, still have facial hair and testicles.  My first, and we always remember our first, was recently, in Rehoboth Beach – a revelation. Something I have looked at and never taken seriously, like a Zac Efron movie, or my sister.  There’s something about the sweet that, uh, give me one shot and it knocks me out for the rest of the night.  I’m swimming the breaststroke in a lychee-tini pool, infinity and all!

    I recently, and by this I mean Sunday, had 3 lychee-tinis at a bar in New York.  This past weekend, I saw Ringo Starr, Angela Lansbury, and chatted up one of the many Billy Elliots -and yet the tini was my highlight.  It was from Lure – at Prince and Mercer.  Fresh lychee juice, gin, lime juice, and fresh cucumber puree.  I drank them like an Amish man cuts corn: smooth, steady, and like I’ve been doing it since I was 13.

    Run out and find one in D.C. and when you do, let me know!!!!  I fear my new obsession will keep me locked inside with a collection of ingredients, perfecting my own personal private lychee heaven.  For I know not where they live in the city….

    AEK

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