2008-05-15T00:26:06Z http://foodrockz.com/atom.aspx Quick Blog tag:foodrockz.com,2008-05-13:ed2f7903-fb7e-4f7b-b8e7-d124f120c5a8 Food Rockz Man 2008-05-13T07:11:37Z 2008-05-13T06:40:00Z

One of my favorite Dupont farmers market greens pushers, Gardeners Gourmet, had a green this week that I'd never tried before . . . sweet pea vines.  I bought some and combined them with some Blue Suede Moo cheese from the Keswick Creamery and some olive oil . . . that's it . . . keepin' it simple to let the ingredients shine.  Well, I probably should have asked the Gardeners Gourmet folks what to do with the sweet pea vines.  They're certainly tender enough to eat raw, but I'm not crazy about their flavor and texture . . . a bit chalky in texture with a taste, not surprisingly, much like pea pods.  I'm wondering if I should have subjected them to some heat.  Anyone out there have experience eating sweet pea vines?  I'll ask the Garners Gourmet folks next weekend how best to serve them.  The Blue Suede Moo rockz . . . it's high-powered stuff . . . check it out . . . and have a great day.
]]> tag:foodrockz.com,2008-05-12:8a1d8039-ea8b-42c7-8187-b67cee16a6f6 Food Rockz Man 2008-05-12T21:40:02Z 2008-05-12T08:32:00Z

The first strawberries of the season are beginning to arrive at DC area farmers markets.  They're in short supply as of yet, coming now mostly from the farms in Southern Maryland while the strawberries on the vines of farmers north of DC continue to ripen.  But I spotted and bought some at the farmers market at 14th & U Streets, which opened for the season on Saturday (9am-1pm).  This market will be my go-to spot for Saturday evening dinner shopping.  I love the Sunday Dupont Circle farmers market, but sometimes shopping can't wait.  The market at 14th & U is still small, but with our patronage it'll grow.

What better to make with fresh strawberries than crêpes?  I sliced the strawberries and tossed them with some sugar, lemon juice and fresh mint, then drizzled the crêpes with yogurt.  I've mentioned elsewhere that I'll be attempting to perfect some crêpe batter recipes in the coming weeks.  This weekend, I made up one buckwheat crêpe batter recipe that just plain sucked . . . then I made another, substituting some wheat flour for some buckwheat flour, and that batter turned out well.  But I'm not yet ready to unveil the recipe.



When will I unveil it, you might be asking yourself (but probably not . . . you probably don't much care).  Well . . . I've agreed to do a little cooking demo next Saturday, May 17, at the 5th Annual Bloomingdale Community Yard Sale at Crispus Attucks Park.  The event is a fundraiser for Crispus Attucks Park . . . and the 7th Street Garden was invited to participate in an effort to spread the word about the cool things happening at the 7th Street Garden . . . and the Garden agreed to do a demo on easy and healthy food . . . and I was asked and agreed to do the demo on behalf of the Garden.  My plan is to make crêpes . . . sweet and savory . . . though I don't yet know what I'll fill them with.  So I need to have at least one crêpe batter recipe dialed by Saturday to distribute on a flyer.

I've never done anything like this before, so I'm a little nervous . . . mainly about chopping off a finger in front of strangers . . . so my plan is to do a bunch of prep ahead of time, in an effort to limit the finger-chopping-off-in-front-of-strangers potential.  But the point is to show people how to cook, so I'll have to demonstrate all of the dish prep tasks live . . . and then I'll have stuff prepped so I won't have to bore people to death as I prep enough ingredients to make 50 crêpes.  My plan is to roll the crêpes and cut them into quarters or fifths and stick 'em with toothpicks, to give folks a taste.  We'll see how it goes.  I have no idea how many people will be there.  But, if and when we run out, we run out.  At any rate, come out and see me at Crispus Attucks Park next Saturday--introduce yourself--try a bite or three of some sweet and/or savory crêpes--and maybe watch me bleed.  I'll give until it hurts!


]]> tag:foodrockz.com,2008-05-08:3ad9e975-bbc2-465f-9b82-925b951d872b Food Rockz Man 2008-05-08T10:09:02Z 2008-05-08T09:07:00Z

Mother's Day is right around the corner and, given that I have the best mother on the planet, and given that my mother hinted a few days ago that she'd like some chocolates on her special day and liked the sound of coconut and rum in those chocolates, I spent a few hours last night making these rum and coconut cream molded beauties.

The guts are made of white chocolate, cream, toasted coconut, butter, Malibu Rum and Myers's Original Dark Rum.  The shell is a blend of Valrhona Equitoriale 55% Cocoa and Valrhona Grand Cru Guanaja 70% Cocoa.  These are pretty damn good, if you're into booze and chocolate and coconut . . . and they'll be in the mail this afternoon.

Happy Mother's Day, Mom.  You rockz and I love you!


]]> tag:foodrockz.com,2008-05-06:f9b8d554-74c4-401a-802c-98630e3f0ddb Food Rockz Man 2008-05-06T09:55:56Z 2008-05-06T08:37:00Z

Have you had enough of warm and cozy winter soups?  I have!  But that doesn't mean on done with soups altogether.  It's time for chilled spring and summer soups.  Asparagus and green garlic are in season, so I brought them together in one great soup . . . then threw it in my refrigerator overnight.  I'm pretty honest when the food I make up turns out mediocre and I don't waste your time with those recipes, but this one's a keeper.  I like this one so much that I ate it for breakfast this morning.  (I don't know if I would have felt compelled to breakfast on this soup had I not plated it for this photo in the morning light . . . but I did and I did.)  Also, this could easily be modified to be a vegetarian soup with the substitution of vegetable stock for the chicken stock, which would also reduce the fat . . . as would the use of low-fat yogurt, obviously.  But even without these modifications, this is a pretty damn healthy, seasonal, refreshing soup.  The following recipe serves 4 as a starter or side or light meal.

• 1 lb. asparagus
• 1 small onion, roughly chopped
• 8 small stalks of green garlic, roughly chopped (this amount could be reduced if you're not a huge fan of garlic)
• 2 tablespoons olive oil
• 4 cups chicken stock or broth
• 1 tablespoon lemon juice
• salt and pepper
• 1/4 cup (low-fat or full strength) yogurt

1. Remove tips from asparagus and set aside.  Remove bottom woody portion of asparagus stocks and discard.  (I find that if you hold the asparagus in two hands, place both thumbs under the stalk near the bottom and push, the stalk will snap cleanly in the perfect spot between the portion of the stalk too woody to eat and the delicious, tender portion of the stalk.)  Cut the stalks into 1 inch pieces.
2. Heat olive oil in a dutch oven or other large pot over medium-high heat.
3. Sauté onions for about 5 minutes until they become translucent and begin to brown.
4. Add the asparagus and green garlic.  Sauté for about 5 more minutes.
5. Add the chicken stock, bring it to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Meanwhile, steam or blanch the asparagus tips for about 4 minutes, dunk them in a bowl of ice-water to stop the cooking, then drain them and refrigerate wrapped in a damp paper towel in a plastic bag until ready to use.
7. After 30 minutes of simmering the soup, remove it from heat, transfer it to a large mixing bowl, allow it to cool for 10 minutes or so, and then puree it in a blender.  Be careful when playing with hot liquids--and always start your blender on its slowest speed, then gradually increase the speed.
8. Add lemon juice, then salt and pepper to taste.
9. Refrigerate the soup until thoroughly chilled, preferably over night, but a few hours would probably suffice.
10. When you're ready to serve, check seasoning one more time, then ladle the chilled soup into bowls--shallow enough so you'll be able to see the asparagus tips sticking out of the soup.  Stir yogurt vigorously, then drizzle it on top of the soup and run a toothpick through it to make a funky pattern.  Finally, carefully place several asparagus tips in the center of the bowl and serve.

 

]]> tag:foodrockz.com,2008-05-05:53f51b65-819b-47cc-ac2f-8781a954a724 Food Rockz Man 2008-05-05T08:31:00Z 2008-05-05T08:01:00Z

Crêpes are great anytime food . . . sweet or savory . . . breakfast, lunch or dinner . . . the possibilities are limitless.  Yesterday I made the crêpes pictured above using a modified version of the recipe in Julia Child's Mastering the Art of French Cooking.  I substituted skim milk for the whole milk, in the spirit my recent recommitment to healthy living.  It's amazing how much more willing I am to eat healthy food when I've woken at 7AM and spent a couple of hours biking and running--rather than feeling I've earned a decadent meal, I instead feel like I don't want to squander the effort . . . so, generally speaking, the more I exercise, the healthier I eat.

I'd forgotten how much I love crêpes before making these, using smoked sustainably harvested Alaskan Sockeye salmon together with some goat cheese and dill from the farmers market.  In the coming weeks, I'm going to develop my own recipe for a sort-of low-fat high-fiber buckwheat flour crêpe batter.  I didn't have any buckwheat flour when I whipped these up, but I've since picked some up . . . so I might make crêpes for dinner some evening this week with a new, experimental batter.  I'll also be molding more chocolate this week, given that Mothers Day is coming up and I want to send my mom something special.  And I picked up some great food at the farmers market . . . and was given a bag of beautiful mixed herbs grown by some friends on their rooftop patio . . . so stay tuned for kitchen adventures all week.

 ]]> tag:foodrockz.com,2008-05-03:6cb5ba58-49c6-451d-aa84-cc4a3942cd74 Food Rockz Man 2008-05-07T09:52:39Z 2008-05-03T17:56:00Z

I had the pleasure of spending a few hours earlier today playing in the 7th Street Garden, which, by the way, rockz!  The first few hours of my time in the garden today were spent participating in a workshop on permaculture, given by the wonderful Wilson family . . . some folks traveling around the country in their PermiBus teaching communities about permaculture and general self-sufficient sustainable living skills . . . and blogging about it here.  I then spent some time gardening and taking these photos.  I couldn't imagine a better way to spend a Saturday.  I hope you're all enjoying the weekend.  Cheers.













]]> tag:foodrockz.com,2008-05-01:c2b697d4-19dd-4f12-81a0-67426269abc4 Food Rockz Man 2008-05-01T23:11:25Z 2008-05-01T22:56:00Z

Here's another farmers market meal to send you off into the weekend.  (By the way, rumor has it that local strawberries will be at DC's farmers markets this weekend!)  Tonight's dinner was a panko breaded pork cutlet from Cibola Farms, with a bit of goat cheese and lemon on a bed of steamed asparagus and roasted mushroom medley.  The lemon, pepper, breadcrumbs, olive oil and salt weren't locally produced, but the rest was.  Oh yeah, you can also catch a glimpse of some Whole Foods whole wheat wheat berry bread in the background.

I need to keep this post short.  Normally I post in the morning, but I've been summoned by Uncle Sam to potentially be a juror on a grand jury . . . and must report to DC's federal courthouse at 8:30AM.  If I'm selected, I'll have to report 2 days per week for 18 months . . . yes . . . you read that right . . . 18 months.  YIKES.  At any rate, I'm off to bed.  Happy Friday and enjoy the weekend, folks.  Get out there to your local farmers markets and see what's coming into season!
]]> tag:foodrockz.com,2008-05-01:305624c0-0f71-44d3-a5ef-10c2a33c51ee Food Rockz Man 2008-05-01T09:14:34Z 2008-05-01T08:56:00Z

Well, I hope when I mentioned earlier this week that I was back to a healthy living routine that you didn't think I was done with candy making.  I was at a ballgame with friends Tuesday night, one of whom had a bag of Dark Chocolate Raisinets . . . with all sorts of health claims on the package . . . blah, blah, antioxidants, blah, blah . . . and I thought to myself, "Why haven't I made chocolate covered raisins?  Or chocolate covered other healthy things?"  I had no answer for myself.  So I decided that chocolate covered healthy things are the perfect candy for my new back to fitness campaign.  It's candy that's good for me, right?  These particular raisins are super healthy because they cost a lot and came from Whole Foods and are organic.  They're covered with a cocktail of tempered scraps of Michel Cluizel 72% cocoa and Valrhona 70% cocoa--leftover from other chocolatiering projects.  I didn't look at any recipe or instructions before making these last night . . . but I'm wondering if any of you might have some ideas for a not-incredibly-labor intensive way to produce individual chocolate covered raisins, as opposed to these chocolate covered raisin clusters.  I just dumped a half-pound bag of raisins into a pound of tempered chocolate, then spooned them out and spread them out on a wire mesh splatter screen, which allowed the excess chocolate to drain off.  They don't look very pretty, but they taste great.  I bet the Raisinets company uses a hi-tech, expensive chocolate enrobing machine that keeps the raisins separate from one another.  Any ideas?  I'm off to work with a bag of healthy candy for my co-workers.

]]> tag:foodrockz.com,2008-04-29:c8d9b8c3-0d8f-40a1-98f9-992bab46b6eb Food Rockz Man 2008-04-29T08:38:00Z 2008-04-29T08:02:00Z

After a long winter in hibernation, healthy Food Rockz Man has awoken.  You'll spot me at the gym more frequently and running along the C&O Canal on the weekends . . . and you'll spot more consciously-healthy food options here--more whole grains, less animal fat, etc.

Dinner Sunday night was a fennel seed and thyme encrusted Cibola Farms pork chop that I pan-seared and then finished in the oven with about 8 minutes of roasting at 450°F and then served on a bed of 7 whole grain pilaf.  I don't have time this morning . . . and I'm not in the mood . . . to write this up in my usual bulleted ingredients and numbered cooking steps.  So I'll give it to you in narrative form.  Feel free to post comments for more details if you want them.

Alongside the pork chop are some roasted whole baby golden beets and chopped apples, which I roasted in separate pieces of tin foil for about 30 minutes at 450°F.  I cored and peeled the apples before roasting and removed the skin from the beets after roasting.  I topped the beets and apples with an apple cider vinegar reduction sauce that I made with 1 cup of apple cider vinegar, a cinnamon stick, a bay leaf and two tablespoons of corn syrup, which I reduced to about two tablespoons (enough to serve two . . . a little goes a long way).

Also alongside the pork chop are the beet greens, sautéed in olive oil with two stalks of green garlic . . . the white bottoms of the young garlic sautéed first for 3 or 4 minutes, with the green garlic tops and the beet greens then added for another 3 or 4 minutes of sautéing.

I'm not the only one waking up from my winder hibernation . . . local farms are, too.  In this meal, the beets and beet greens, apples, pork, green garlic and thyme were all grown/raised locally.  Every week there are a few new items at the farmers market . . . and the selection will soon explode.  I can't wait!


]]> tag:foodrockz.com,2008-04-28:2bcec53b-4fab-41a2-a470-b1e026859912 Food Rockz Man 2008-04-28T10:16:24Z 2008-04-28T08:48:00Z
I didn't photograph everything I ate.  In fact, I didn't take very many photos.  I was too busy enjoying the food.



In the Tex-Mex category, I thoroughly enjoyed the huevos rancheros at the always-open Magnolia Cafe (notice the "Sorry We're Open" sign), as well as the chipotle chicken enchiladas at Las Manitas and carnitas tacos at Güero's Taco Bar.  Sorry, I didn't take any photos of the Tex-Mex food; but I did take some photos of the barbecue.



On Thursday evening, I had dinner at The Ironworks BBQ . . . I ordered and devoured the sampler plate . . . beef brisket, a beef rib and sausage.





And on Friday night I walked about 2 miles to get to Ruby's BBQ . . . recommended by one of my cab drivers as the best BBQ in Austin . . . and I later learned that Tony Bourdain and his cameras paid a visit to Ruby's when he was in Austin last Fall.



Something I didn't manage to stuff into my gut at The Ironworks was pork ribs . . . so that's what I had at Ruby's . . . finger-lickin' good!  The mac-n-cheese was disappointingly dried out, but everything else was great.



So, who wants to take an eating trip to Austin with me?????????????????????????????

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