How to Celebrate the New Year?

According to the WSJournal today, David Chang's biggest gripe is his struggle to find a substitute for pork belly in his pork buns! As he ventures out to Sydney to open his new restaurant in 2011, he is concerned that he has become so reliant on pork belly that he is not innovating...good grief! I can think of lots of issues to be more concerned about....change it to lamb bun and use shank - delicious - who needs all that fat from the belly anyway? Or try lamb belly. Lots of chefs are experimenting with animal belly - certain to be succulent but do we really need the most fat possible?

My hope for 2011's food scene is that more people will slow down and appreciate simple, less processed high quality foods high in flavor derived from both cooking technique, layering textures and spices/herbs.

Relax and enjoy a great cup of tea/coffee and a perfectly cream cheese spread bagel or try cracking fresh nuts- any kind- feel how your teeth sink into the meat. Sometimes, myself included, we inhale our foods and don't taste. So, this coming year - take a great piece of chocolate and let it melt over your tongue- don't chew it. I dare you to see how long you can make it.

To kick off this resolution of mine, tonight we prepare a feast instead of a dining out. This a Spanish influenced tapas meal - lots of tiny bites

Cold Course: Artichoke, Hearts of Palm & Fennel salad.

Warm Course: Assorted bite size puff pastries filled with dollop of brie and homemade brandied pears, sweetened cream cheese/ricotta blended with apricot preserves, herbed goat cheese with homemade pickled cherries

Main Course: Homemade classic Romesco sauce to pair with fresh baked olive fougasse, a few seared scallops, baked clams, and a couple crab claws. Romesco is a perfect pair with seafood. Just a dab will do ya. Shockingly the Financial Times' Life & Arts section today featured a blurb on Romesco. Truly one of the best sauces in my opinion.

Dessert: Variety of tiny bites of cheese, fresh sliced fruit, homemade whipped cream and a few chocolate truffles

We will not need to eat for a week! Happy New Year!

Annabel Lee Tavern

Annabel Lee Tavern
601 South Clinton Street, corner of Fleet.

Open 4pm - dinner only

Not new to the Canton scene by any stretch. In fact if you want to dine in- call ahead and make a reservations, few days in advance for weekends - possibly a few hours on week days because seats are few and far between. Warm and cozy. Not pretentious. Great local beer selection - yes, of course featuring as many Brewer's Art beers as possible as well as other micro brews. I was thrilled to see another place selling $5 glasses of sparkling!



Menu does change and the list of nightly specials is shocking. Add about 8 additional items. Don't be shocked to see many revolving around Crab meat. 

Some of the top items to try:

Any sandwich is served with amazing blue cheese cole slaw and sweet potato fries - you can upgrade to Duck Fat fried fries but the Cajun spiced, maple glazed sweet potato fries are addictive sweet heat!!!


Crab Cake Sandwich

Grilled Ahi Tuna Panini (Beware the flat bread called focaccia has cheddar cheese baked onto it underneath and is cold not hot?)

Roasted Orange Roughy Tacos (2) 


Rosemary Beef Tenderloin Gyro


Special - Kobe taco beef on top Nachos

Gringo's Guide to Mexican Food in Baltimore

Mexican? Salvadorean? Ecuadorean? Dominican? Honduran? Where can I get Mexican in Baltimore?

There are many choices in Baltimore City for "Mexican" according signs, websites and even menus but where is the real deal? Truth is in Baltimore, we have more from Central American countries then we do Mexico. However, each area restaurant has its specialty worth exploring. Baltimore does have some very good, authentic Mexican dishes throughout the city you just have to know where to look.

Below I will try my best to keep you a detailed list of what to try where.

La Tortilleria Sinaloa -  1716 Eastern Ave.
Best Fresh Homemade Corn Tortillas- Real Deal!

Open 7 days/week, 7am, closes at 6pm accept for Friday & Saturday

(410) 276-3741
Both English & Spanish are spoken. Owners are native to B-more but the staff is from Sinaloa, Mexico (west coast) and they are the magic behind the menu!

Do not be offended by the loud, squeaking piece of machinery behind the counter. This monstrosity cranks out the tortillas steadily everyday.

Known for their tacos which are accompanied by lime wedges, avocado sauce, and salsa (hot- very hot)

Counter seating - less than 8 people total but when you are bellying up to enjoy 3 tacos you don't need a ton of room.

Kilo of fresh, warm tortillas are $1.90

You can purchase their taco meats (Barbacoa, Chicken, Steak, Pork, Tongue etc...) ~$14-16.00/lb.

Cash & Credit accepted.

La Guadalupana Restaurante y Tienda

500 South Wolfe Street, corner of Eastern Ave.

Baltimore, MD 21231-3008

Get Directions

(410) 276-2700

Spanish speaking, some English. Recently underwent a face lift inside and out.

Grocery and Restaurant! 

When dining in - try the Torta! One of the best in town and served on the authentic roll from Ramos panaderia y pasteleria next door. Yes, you can buy sweets & savory baked goods here.

Looking for special Mexican or general Latin ingredients - this is your place from plantains to cheeses.

Los Mariachis - 3233 Eastern Ave. (410) 522-0266
Open 7 days/week.
Small establishment, sit down or carry out. Family run. Huge Menu with English "loose" translations. Staff does not speak fluent English- my kinda of joint! Average menu price $7-10.00

The influence here is of Puebla - not many in Bmore can say that. Therefore, you are going to want to try the
Chilaquiles, Pozole, Sopes and Huaraches.

If you have never tried Huaraches - highly recommend it - very simple dish but better than pizza to me. I wish I could have these while watching Sunday football!

It is a thin doughy base much like a sope dough (think pita like consistency) but shaped like a large shoe -hence the name. It is grilled on a flat top and then topped with shredded lettuce, the infamous white cheese, crema, and meat of your choice- chicken is quite good or no meat at all.

Make sure no matter what you order you ask for the "red" and "green" sauce- giant squeeze bottles will appear at your table and you will be pleased! These homemade salsas are medium and hot respectively. Smooth in texture, cool in temperature and add just the right amount of depth to any dish.

Normal Huaraches which means cheese no meat

Chicken Sopes

Pozole

Pozole on right, fixings on left

  

Bistro Rx- New Chef, New Menu Items - Still Great Wine & Beer

New chef in town - excited? Loss for the Wine Market is Wayne's gain at Bistro. 
Slowly he is adjusting the menu - like adding White Truffle Oil to some dishes' French Fries.

Some newer entree adds- are the St. Louis style ribs & crab cake -huge portion, Steak & Frites topped with a Gorgonzola glaze - aka huge chunks of good stinky cheese and trout with smashed garbonzo beans!

Remaining are both beef and bison burgers as well as bison and beef steak options.


Largest changes to date are with the brunch menu.
Check out this weekend - pancake battered-fried, Twinkies served with strawberry coulis. 
New brunch burger has bacon and yes of course the fried egg - really should this be a brunch item or menu staple? 

Great shoestring fried with or w/o truffle oil!


Tuesday nights are half price bottles of wine - entire menu - not just the cheap ones- treat yourself - you won't be disappointed - well you may not be able to go back to the $15 buys but hey- risk I am willing to take every time. Wayne also is one of the few in town selling Cava by the glass. By the glass means the individual mini bottles which you easily get 2 pours from- fabulous idea! 
Happy Hour 4-7pm.


No New Year's Eve party hear - just great entree specials like lamb! Get to Bistro Rx this weekend and give it a try!

2901 E Baltimore St
Baltimore, MD 21224 
Open 7 days/wk - M-F 4pm, 11am Sat, 10am Sun.

Ethiopian Food- Eat with your hands & get messy!!!

Baltimore has 2 good options available for your dining pleasure.

Dukem & Ethiopian Delight

For sit down lunch or dinner Dukem is your best bet.
This intimate setting is locating very close to University of Baltimore & the Opera House and a perfect meal before class or a show!

Best for sharing, try any one of the combination platters.

Did you know that Ethiopian vegetarian foods are also always vegan? They use vegetable oil to prepare veggie dishes versus clarified butter for meat dishes. Only dairy is the fresh made cheese from buttermilk - which can be avoided.

Looking for a new experience? Try their Kitfo - served as a sandwich here - is mixed with warmed clarified butter cooking the raw tenderloin just a bit. Mitmita seasons meat and Awaze is served on the side. Very high quality.Metered street parking is available.

Located 1100 Maryland Avenue, Baltimore, MD 21201-5510
Also has location in D.C.
(410) 385-0318
Hours: Daily 11-11pm

If you are looking for a high end Ethiopian experience - try Washington D.C.'s U&9th street corridor often referred to as "Little Ethiopia" - try Etete (DC's best eats), Elfegne, Dukem (market attached), Little Ethiopia (Traditional seating)

 Ethiopian Delight is a stand at the Waverly Saturday Farmer's Market Only.

They sell very few items but what they do have is delicious!

Three different (wats) made of lentils - Mild, Medium & Hot. The heat comes from the traditional Ethiopian spice blend Berbere. The owner brings this from family in Ethiopia and no she does not sell it - I asked.
2 types of stuffed breads are offered- one sweet and one savory.

"Sandwiches" are offered which is really the Ethiopian version of a wrap - one of the wats smeared in to fresh made injera - rolled up in foil.
You can purchase the injera only which is a fabulous treat- it freezes well.

Waverly Farmer's Market
Open every Saturday - year round - 7am-until sell out or Noon whichever comes first

Egg Free (Philly Style) Cinnamon Coffee Ice Cream (Decaf)

Cinnamon Coffee Ice Cream Recipe
Have a Kitchen Aid ice cream making attachment? I love mine!
Here is a quick and easy recipe for coffee ice cream -decaf of course - so eating a bowl late night doesn't keep you up ALL night.

This variation calls for Whole Bean coffee- you can use any flavor you like- for this one I used a Baltimore Coffee & Tea's Viennese Cinnamon coffee.

RECIPE:
2 cups half & half (cuts down on fat w/o sacrificing texture)
2 cups cream
2/3 cup sugar
1 whole vanilla bean (split open, scrape seeds into sauce pan)
1 cup whole coffee beans

In a sauce pan, add half /half, cream, sugar, split vanilla bean (I place the whole bean in as well for extra flavor), and coffee beans.
Turn stove on to medium heat and stir to dissolve the sugar and infuse the liquid with vanilla and coffee. Slowly bring to a simmer and then turn the heat off.
Strain the liquid into a container -discarding bean and coffee.
Place mixture into refrigerator to completely chill -at least 2 hours.
Using your machine or Kitchen Aid attachment, you will now make the ice cream. For Kitchen Aid attachment, place paddle into bowl, turn on low speed, while paddle is moving, pour mixture in slowly.
Let this mix for ~30 minutes or until it reaches a thick texture. If you like Frosty style texture you can eat right away. Otherwise place in your freezer for at least an hour.
*recipe can be doubled.

Enjoy!

Seasoned Nuts Egg Free & Reduced Fat Dark Chocolate Potato Chip Bark

It is holiday time! Making small treats for family and friends is my favorite part of the holiday.

Here are two recipes which take less than 20 minutes each.


Cinnamon Chipotle Walnuts
(VEGAN IF YOU USE Non-stick Spray)

Preheat your oven to 325F.
For 1lb or 16oz of walnuts (shelled, peeled).

1/4 cup light brown sugar
1/3 cup McCormick's Smoky Sweet rub (cinnamon chipotle blend) or make your own variation
[1 part chipotle to 2 parts cinnamon and you may want to add salt]

Mix sugar and spices in a bowl (if you use seasoning blend no need for added salt).
Spray foil lined baking sheet with non-stick spray.
For less fat, spray your walnuts with same spray (all sides). If you prefer, you can coat nuts with melted butter (3tbsp).
Add sprayed nuts to bowl, toss in seasoning. Evenly, distribute coated nuts on foil lined baking sheet.
Bake in oven 15 minutes. Let cool and package in bags for gifts or serve warm as appetizer.


Reduced Fat Dark Chocolate Potato Chip Bark

Most bark recipes have you add vegetable shortening or oil to the chocolate during melting. Due to the fat from the chips, I eliminate this step. I do not think it is that noticeable. Give it a try!

2- 11.5oz Ghirardelli 60% Bittersweet chocolate baking chips (or any other good quality chocolate you like)
2-3 cups crushed Reduced Fat Utz plain potato chips (can use any kind of chip-even tortilla if you like)
[ratio of chip to chocolate is your preference, for more chocolate use only 2cups crushed chips]

Line a baking sheet with nonstick foil or parchment or wax paper which has been sprayed with nonstick spray.
Make a double boiler by adding 2 inches of water to a sauce pot.
Place a stainless steel or glass mixing bowl on top the pot.
Add all the chocolate.
Turn heat to medium-high bringing water to a simmer. Stir chocolate as it melts.
Once all the chips are melted, turn off the stove and stir in your crushed chips.
Spread mixture evenly on to baking sheet and place in freezer to solidify. Once chilled, break into uneven chunks and enjoy!

Time to order those Turkeys Kids!!!!

If you are in search of the best quality turkey around search no farther: Here is an email I got from our friends at Springfield Farm for ordering fresh birds or breasts etc.... Check them out including links that define the Heritage breed they offer, pastuered offering etc....

Greetings from Springfield Farm.

To reserve your 2010 holiday turkey, please fill out the new order form on
our website: http://www.ourspringfieldfarm.com/

This new order form will provide you with important information for this
year, including pick up dates.

When you submit your order, you will receive a confirmation email with
details of your reservation. Filling out this form is required in order to
reserve your turkey for 2010.
Thank you once again for your support of the families of Springfield Farm.

Springfield Farm  410-472-0738
http://www.ourspringfieldfarm.com/
NEW HOURS effective 01/01/2009: Friday, Saturday and Sunday 10 a.m. to 5:30
p.m./CLOSED Monday, Tuesday, Wednesday and Thursday

Lots of Booze News- Beer & Wine!

Love Mahaffey's Pub?

Think we all know the answer to that question! YES! Owner Wayne is rounding out his business venture with the opening of Bistro Rx . Look out Canton and Upper Fells residents, Butcher's Hill is getting its own wine bar that serves food.

It will open next week on Thursday, 10/7. 

No longer do you need to hit up the crowded square - though we appreciate Helen's Garden!
No more grabbing just a drink at Chesapeake in the Can Co. Lets be honest, Chesapeake is really a retail wine store which serves cheese and some tiny pizzas. Great select and knowledgeable staff but it is not the same as having wines paired with several course. That is not to say Bistro Rx will be pretentious.  For those that know Wayne personally, I think you will agree given his hard work ethic and personality Bistro Rx will be a huge success. If Mahaffeys is any example of how folks take their beer serious and not themselves. This neighborhood will embrace Bistro Rx quickly.

Located at 2901 E Baltimore St Baltimore, MD 21224-1343

Please get out next week and help Wayne kick off the grand opening with a bang.
Curious about the name- building used to be a pharmacy long long ago....i.e. Rx.

One can keep up with Mahaffeys pub or bistrorx on twitter.


BALTIMORE BEER WEEK

Oct 7-17th!
Check out all the events from Oktoberfest in Timonium to Beer Festival on the 17th at Canton's waterfront park. Details and tickets available all online. Don't miss out - lots of craft beers. Celebrate our local breweries or what is left of them.

Opening Tap Ceremony  next week at
Venue: Baltimore Museum of Industry

Date: Thursday, October 7th
Time: 6:00pm-8:00pm
Cost: $30 Advance Ticket

Best Vietnamese Around Town

Having traveled throughout South East Asian, I think my husband and I have become Vietnamese food snobs. We concur Vietnamese may quite possibly be the best cuisine on the planet! The simple combination of complex flavors, mixed with varying textures and temperatures just leaves you feeling full, satisfied and well - fabulous.  Of course always craving more!

Most authentic Vietnamese in the Baltimore area is unfortunately in Columbia, MD at Pho Dat Thanh. This just means city dwellers do have to get in a car to experience this great food.

Pho Dat Thanh is located just off Snowden River Prkwy in a strip mall. They have a bar and offer carry out as well. The establishment has several large round tables for family style dinning available for groups of 6-8. It is definitely one of the larger Vietnamese restaurants around. You will rarely wait for a table regardless time of day or day of the week. Service is extremely fast. Prices are slightly more expensive but still really reasonable. They do not have website but the menu can be found scanned online by various foodie sites.
The long menu is unfortunately a combination of Vietnamese specialties among what appear to be Thai, Singaporean, and some Cantonese dishes. We have never veered from the Vietnamese offerings.

Here you will find the most authentic pho broth in the area. It is not too sweet and is rather clear. The garnishes are served spilling over the plate - always fresh and clean.

They offer com (rice), bun (noodles), and hot pot dishes. Traditional fried or fresh spring rolls. Their specialties in addition to the pho include Vietnamese pancakes, crepes, and grilled shrimp paste on sugar cane. One appetizer I highly recommend is the beef in grape leaves. This is a twist on the Greek stuffed grape leaves but instead of rice picture a Vietnamese flavored beef kebab wrapped in tender grape leaves served with traditional fish sauce for dipping. YUM! If you love Vietnamese iced coffee they brew it in the traditional way at the table. They also serve various bubble teas!?
The ambiance is nothing special. No need to dress up or worry about making slurping noises here. Restaurant is clean. Service is super fast! If you order the soup, expect it to arrive in less than 5 minutes.

(410) 381-3839

9400 Snowden River Pkwy
Columbia, MD 21045 

Baltimore City does have 2 Vietnamese restaurants Mekong Delta and Baltimore Pho.

Baltimore Pho, family run operation are really personable! It has sleek ambiance and a great bar. Their food is good don't get me wrong. The pho is tasty but the broth is slightly too sweet. I still buy their broth by the quarts to freeze for when I have an urgent pho craving! They do skimp on the garnishes. You can ask for more and they will happily serve you but know up front you will want more.
You may find yourself surprised that they serve along side the soup Siracha and Hoison sauces- this always strikes me as odd. I prefer traditional hot, raw chilies, which does come with it.
They specialize in a more modern set up and beautifully presented food. Try the whole fish with garlic and chilies. The restaurant is very clean. They can accommodate large parties. They accept credit cards and offer take out. You can find them on Open Table.
 

Due to their somewhat sketchy location, don't leave anything out in view in your car. 

1114 Hollins Street
Baltimore, MD 21223-2554
(410) 752-4746


Mekong Delta is also a tiny family run operation. It is inexpensive and BYOB; a rarity in Baltimore.
They have very few tables, less than 10 so the wait can be long. Do not take a large party here.
Service though friendly often can take quite some time to wait on you if the place is full. They tend to serve 1 table at a time. Literally - serve 1 table until their food comes out and then will approach you for your drink order. Can be very frustrating. They do offer carry out!

The pho broth is rather dark and more meaty flavored here. The one thing you will notice is the well done brisket is like having thin pot roast in your soup. Very flavorful and tender -melts in your mouth. The Bun dishes are accurately prepared but you have to make sure you ask for bun (noodles) vs. com (rice) because sometimes it is served with com (rice). They do offer the Vietnamese pancake which I have yet to try.
Their location is also located in a tricky spot. Weekends and later evenings can make it easier to find street parking. You will have to pay to park accept possibly on Sundays.

Last time I was there they still accepted cash only and do not take reservations.

Call ahead as the owners recently took a vacation for about a month and were closed until July 14th.

105 West Saratoga Street
Baltimore, MD 21201-4208
(410) 244-8677

Blueberries Galore

Ripening News!
In the past few weeks there has been an abundance of plump, juicy, blueberries!

How to enjoy these delicious berries beyond snacking on them raw? Not that eating a sun warmed berry is not the best-oh because it is.

However, if you are like me and find yourself with several quarts full at a time and do not wish to turn into Violet (Willie Wonka's Chocolate factory) finding unique ways to store or make use of a surplus is a challenge I enjoy solving. If you do as well, please share your ideas & recipes.






This blueberry season has me making low sugar jams, pancakes, sorbets and frozen yogurt (Kitchen Aid Mixer Ice Cream Attachment).

Couldn't resist Rosewater's (Brooklyn, NYC) Blueberry Pistachio Pancakes - Definitely gonna make these at home!





Try these recipes

Low Sugar Blueberry Basil Sorbet

~2-3 pints fresh blueberries, cleaned (fills a blender about 2/3rds full)
`2 handfuls of whole, fresh, cleaned basil leaves (roughly 4 full stalks)
2 tbsp to a 1/4C of simple syrup (depending on how sweet you like your sorbet)

Directions:
Rinse berries and basil well.
Place both berries and basil into blender, puree.  Taste at this point.
Add simple syrup 2 tbsp at a time, blend, and taste to determine the level of desired sweetness (this varies based on both pallet and ripeness & varietal of berry).

For Kitchen Aid Ice Cream attachment
Attach bowl and paddle, lock and turn machine on low speed.
Gently pour your blueberry mixture into working kitchen aid.
Mix for ~20 minutes.
For smooth and loose texture eat immediately.
For more firm texture- scoopable - place in freezer.
Will keep in air tight container in freezer for ~ 1 mo.

Low Sugar Blueberry Lemon Jam

5 cups cleaned, crushed, blueberries
1 cup water
1/4 cup fresh lemon juice (or you made substitute 2 tbsp real lemon extract)
1 box no sugar pectin
1-3 cups sugar (varies pending on your taste preference, splenda for baking is also an option)

Directions:
Follow pectin packet directions for cooked jams.

Flavor Variations:
-Substitute 1 cup coconut water for a tropical hint.
-Go high antioxidant jam substitute 1 cup acai or pomegranate juice for the water. 
-Substitute 1 cup of your favorite fruity White Wine -jam makes a flavorful cheese preserve.
- Add complimentary herb (basil, Thai basil, cilantro) pureed (using 1 cup water called for in recipe)- sounds strange but these flavors pair great with peanuts/peanut butter - think of Thai dishes (fruit + herb + nuts). Makes great jacked up PB&Js or paired with lamb.


Home Jamming/Canning Shortcuts

• Sterilize jars in dishwasher
• Run a cycle while prepping the jam. When ready open dishwasher, pull out only the amount of jars needed, keeping remaining hot and ready for next batch. Keeps kitchen cooler and saves on stove top space. 

• No Need for Boiling Method for sealing. 
• For fruit jams cooked- I don't need to use boiling canning method to seal jars. Simply heat your lids and rings in a boiling water bath. Upon filling hot jars, with hot jam, wipe rim, add sealing lid and screw on ring flip jars upside down to cool. The heat from the hot jam will generate the seal you need.

Blueberry Frozen Yogurt (Low Fat & Sugar)

2 cups Greek style yogurt (Fat free if you like)
1 cup Skim Milk (you may use all yogurt no milk)
1 small jar of home made LS Blueberry jam (recipe above)* I use this as my sweetener
1 cup whole or roughly chopped blueberries

Directions:
Mix yogurt, milk and jam in blender. Add berries. Do not blend.

For Kitchen Aid Ice Cream attachment 
Attach bowl and paddle, lock and turn machine on low speed.
Gently pour your mixture into working kitchen aid.
Mix for ~30 minutes.
For semi-frosty style texture eat immediately.
For more firm texture- scoopable - place in freezer for an hour.
Will keep in air tight container in freezer for ~ 1 mo.
 
*If you prefer to avoid tart frozen yogurt, add simple syrup (2/3 c sugar 2/3 cup water, bring to a simmer, cool, add to mixture)

Best Balinese Meal! Ubud

Ibu Oka's Suckling pig! Nasi Babi Guling - pics and all.

Check out Eating local Elsewhere page!

Combining Nostalgia, Comfort, Indulgence & "Sinful" Humor!

ALE MARY'S BAR & GRILL - FELL'S POINT

Ale Mary's Weekend Brunch features the quintessential Baltimore drink special of $3 mimosa or bloody Mary along with what you would expect- eggs, toast, potatoes, sausage, bacon etc....

However, what one would not expect is how these typical breakfast items are paired and presented.
How often do you get to enjoy your sausage, egg and cheese sandwich held together by

HONEY GLAZED DONUTS?
Sure you can make your own omelette, enjoy steak & eggs, eggs bene or breakfast burrito but why when you could indulge in Drunken Tots? Yes, you read it right! Straight from the lunch lady of your youth. Ale Mary's offers half a dozen variety of Tots! At brunch they are piled high with bacon, cheese, scrambled eggs and sausage gravy.

Ready for a nap yet?

If you prefer something sweet instead of the savory decadence above - they are now offering a Bananas Fosters Stuffed (Vanilla cream cheese) French Toast (Meyer's Rum Syrup).

The latest edition to the brunch menu - I will not spoil the surprise but will just say it involves the usual suspects (eggs, cheese, lettuce etc...) & Doritos!

Still not satisfied?
During brunch hours they do offer their ~16 different sandwiches, pizzas, tot varieties and appetizers.

As you would imagine the appetizer section is not for the weak hearted - literally, if you are medication for your blood pressure or heart - you may want to stick to the Ahi tuna bites with portabella chutney & light wasabi cucumber dressing or Charm City Shrimp - with Baltimore's finest - Natty Boh & Old Bay!
But, if you are willing to throw back to a 70's cocktail party try these apps:
The Reuben Dip served in a bread bowl - imagine a whipped version of a Reuben sandwich but in a shmear!

Puffed Pastry Pigs - oh yeah they have pigs in a blanket or puffed pastry that is.

Crab Dip

Sloppy Tots- 3 cheese, Sloppy Joe topped Tater Tots!

Mary's Old School French Onion Soup

Father Louie's Grilled Wings - Old Bay Butter!!

On Tap you will always find at least one of our local Brewer's Art beers as well as many unique finds which do rotate to keep you enjoying seasonal finds like Blueberry!

Check them out!

Open 7 days a week.

Mon- Thurs 4-2am

Fri & Sat 11:30-2am

Sunday 10:20- 2am
Owners are locals from the area with deep roots! Always there slaving away. Look for Mary in the kitchen.

Corner of Fleet & Washington

Fell's Point

Baltimore, MD 21231

410-276-2044

In Season! What is in Season?

Has anyone else noticed that tomatoes started showing up at the market 2 weeks ago? Along with sweet cherries? Last week Blueberries and Blackberries...I am certainly not a farmer but I have been picking my own fruit for more than 10 years in this region. I can not recall seeing berries as early as first week of June.

I certainly know it is rare to see Strawberries & Asparagus available at the same time as Cherries and Berries.

So, what does all this mean? For me it means 2 critical points:

1. I best get moving to the farm and pick berries and cherries before they are gone...unless coming early means they will last about 2 weeks longer than usual ...hmmm....?

2. Don't rush my Summer. I am holding out enjoying the berries and squash for that matter until I have exhausted myself with the dark leafy greens and fresh peas. Eating seasonally for me means eating so much of one particular food that I am ready to not see it again until next year or at least until cooler months come and opening a canned jar or pulling out a frozen bag to cook dinner feels like Summer comfort.


So for all you pie makers, jammers, picklers, preservers, driers and freezers.....get your baskets ready because it seems that MD's bushes and trees have produced a wee bit early this year!

Happy picking.

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Today was Opening Day for BMI's Farmer's Market

Baltimore Museum of Industry (BMI) held their season's grand opening for the Farmer's Market today.

Running Saturdays 9-1 until September 25, 2010.

Parking is available for free in BMI's parking lot.

Overall the market is quite small. However, it located under the pavilion on the water front - can't beat the breeze or the view.

Vendors This Week: Our Springfield Farm, Kilby Cream, Lockbriar Farms (Chestertown, MD), Carl Farley (Allenwood, PA), Liberty Delights Farm

Products Available this week:

• Greens, onions, radish, BABY TURNIPS, cabbage, lettuce, cherries, strawberries, rhubarb, snap peas, snow peas, tomatoes, beets
• Fish, Beef, Chicken, Eggs, Pork, Lamb
• Coffee & fresh lemonade
• Bakery items
• Ice Cream
• Crafts & Flowers

For those Harbor East Market goers, which sadly did not reopen this year, you can get access to Our Springfield Farms' pork, beef, chicken, eggs (chicken, duck, turkey and goose when in season), lamb (all pastured). If you like fresh Dairy - you can order Trickling Spring's Dairy (Milk-skim whole, half n half, cream, butter) through Our Springfield Farms via email to the farm for a Sat. market pick up but all email orders must be completed by the Monday before your pick up date.

Check out the size of this cabbage for $1

Valdeón Cheese- Best Spanish Blue Cheese

Currently, this has to be my favorite cheese and maybe all time favorite Blue cheese.

Selling at Baltimore's Whole Foods for $11.99/lb.

Made with Cow's or Goat's milk. Wrapped in Maple or Chestnut leaves. From the Leon region.

What is so surprising about this blue is its pockets of caramel like sweetness. It is of course very salty first off but as you let this cheese melt in your mouth you feel the creaminess and embrace the earthy, mild stink (in comparison to other blues) and then you find these spots of nutty sweetness. I would compare it to how some aged Goudas had tiny almost crunchy sweet crystals.

What to pair this with:

Strawberries & Balsamic glaze
Figs & Steak
Cherries & Pork Chops
Candied Walnuts & Radicchio
Fresh Spinach & Toasted Hazelnuts
Caramelized Onions & Morels

Wine: Fruity Pinot Noir, CA Zinfandel, Round Cabernet, Albarino

Week of May 29th - Morels, Spinach & Fiddle Head Ferns

32nd St. Farmers Market today had many delicious treats to enjoy for the Memorial Day Weekend.

As seasong begin to shift from Spring  to Summer, there are few items to get while you still can:

• Asparagus
• Morels
• Fiddle Head Ferns
• Rhubarb

According to Farmer Tom McCarthy (The Pea Guy)"this was one of my best Asparagus crops- lasting almost a full 8 weeks."

Woodland Mushrooms has had Ramps, Fiddle Heads and Morels for the past few weeks but will all be coming to end very shortly.


Fresh Spinach is just coming in strong to MD area and lookin great.

Last night we completed our supply from last week's market trip and made grilled flat bread with spinach, onion, morels, tiny bit of bacon (from our half pig purchased last season raised by Truck Patch Farms ) & what else fried Duck Eggs. See pic below - little messy but oh so good.

Week of May 23rd- FRESH SPRING PEAS!

 Already shelled. Buy by the pound (~$3/lb). Get there early to get in line!

So sweet -eat them raw like candy! Maybe a touch of sea salt.

Try them blanched, run threw food mill and mixed with coconut milk for a creamy twist on fresh pea soup.

Increase the craveability with a hint of ginger and/or lemongrass.

In season for approximately the next 3 weeks, weather pending. Get'em while you can!


Where to buy these lovely, bright green pearls?

Farmer Tom

Bmore's 32nd Street (Waverly's) Farmer's Market on Saturdays

Baltimore's Farmer's Market (Downtown under 83) on Sundays (Now opens 7am officially).

Duck- Eggs, Tongue, Nether region and all!

Glorious Duck - Egg to Nether Region!

Beginning with -what else- the eggs first.

Rich, creamy, silky, fabulous. ~$15/dozen and run late Spring to early Fall. Sold by Our Springfield Farm.

I have eaten these eggs many ways and all delicious. The yolk is much larger than the white typically so, I don't recommend baking with them...unless test your recipe and use only if it calls for at least 2 large chicken yolks (only). Duck eggs can be equal 2-3 chicken eggs.

Try making breakfast flat breads - pre-made or homemade naan, pita or pizza dough - brush with oil, Grill - Top with your choice of cheese or sauce - I enjoy Pesto, dollop of ricotta cheese, sauteed spinach, mushrooms, topped with fried or poached Duck egg. Black Pepper, Sea Salt and dashch of ile flakes!

Moving right along - recently ate at BOKA restaurant in Chicago. I enjoyed the 9 course tasting menu. One of these courses was their "Roasted Muscovy Duck Breast served over a Golden Barley Cake, Puree of Stewed Prunes, Pickled Tongue & " Duck Fries." Duck breast was very tender

In my travels I have seen Fries fried in Duck fat and had fries topped with fois gras but never have I seen "Duck Fries." Didn't know what to expect.

You guessed it - 1 small breaded fried testicle appeared on the plate. Honestly it like a small white meatball. Check out the pic for yourself.

The tongue does not look so appealing. I expected it to taste like calamari possibly? Chewy! However, to my surprise it was quite tender, mild with a slight acidic salty note from the pickling.

The sweet plumy rich sauce tied the dish together well.
Scary but I could see Duck Fries in a paper lined basket served with dipping sauce at the local pub! Bite size, fried, tender - "tastes like chicken."

Kudos to the chef for using the whole animal in new inventive ways.

Eggs! Goose, Turkey, Duck oh my!

Spring Eggs?

Did you know there was a season for certain eggs? I didn't until 2 weeks ago! But, it is common sense based on growth cycles right? I don't remember that from primary school though. I felt p-r-e-t-t-y silly.

Our local farmer Our Springfield Farm introduced us to Goose eggs.

Last season we explored their Spring Duck eggs & later on Turkey eggs- amazing, more on those later.

Goose eggs are even larger than Turkey eggs and almost looked prehistoric.

Unless you raise Geese- where do find such a wonderful surprise? Most farmers raising Geese do not sell the eggs but obviously raise them into adults.

You can imagine the size of one these - think 3x size of a large free range chicken egg. White in color, shell thicker and a bit difficult to crack. Yolk as big and orange as the sun. WOW!

At first, I was a little intimidateded. How should one prepare such a prize?

• Scramble to test for fluffiness?
• Over easy to explore the creaminess and texture of the running yolk?
• Poached to not alter the purity of the egg through caramelization of the frying or beating of the scramble?
• Too many ways, too difficult a question. 

Answer?: Should have purchased more than 2 eggs and tested all these ways. However, to not be greedy and buy out their remaining supply - we scrambled the Goose eggs! We were not disappointed. They were so rich and creamy. Texture was dedicadant.

Anyone out there eaten Goose eggs before? How did you prepare them? Something to yearn for next season.