Tonight Baltimore's First Food Truck Rally!

July 8, from 5 to 10 p.m. on the lot at 421 Central Avenue.

Beer & Wine for Sale. Come check it out!
Benefits http://theregoesmyhero.com

Shopping Tomorrow July 9th Fells Point Farmer's Market Vendors & Events

BIG CITY FARMS….LETTUCE/GREENS

EVERMORE FARMS…EGGS/CHICKEN/BEEF

3 SPRINGS FARM…APPLES/BERRIES/JUICE/APPLESAUCE

BANNER BEES…HONEY/BEESWAX CANDLES

DRAGONFLY FARMS…PRODUCE/FLOWERS

CEDAR HILL FARMS….CHEESE/YOGURT

GRAVEL SPRINGS FARM…PRODUCE/DOG TREATS

HOMELAND ORGANIC…COFFEE/HOT SAUCE

ZEPHYR SCENT…ALL NATURAL SOAPS/CREAMS/ETC

AUDIA’S FARM NORTH…JAMS/HERBS/PLANTS

ONE STRAW FARM…PRODUCE (VARIETY)

HILLSIDE MEADOW FARM…ANGUS BEEF/PRODUCE

CHESAPEAKE CUPCAKE…UNIQUE FLAVORS

CUPCAKE ME HAPPY…PETITE CUPCAKES

CHARM CITY PRINTS…VINTAGE PHOTOS/MATTED PRINTS

BONAPARTE BREADS…CROISSANTS/FRESHLY BAKED BREADS/QUICHE

MARKS’ KETTLE CORN…VARIETY OF FUN FLAVORS

ALBRIGHT FARMS…CHICKEN/BEEF.PRODUCE

B’MORE BILLS DILLS……..UNIQUE FLAVORS UNITE IN THESE PICKLES!

BASK IT BY GEORGE….HAND PAINTED BASKETS

GOODY GOODY GUM DROPS…YUMMY VEGAN BAKED GOODS


FOR THE KID'S:
Chesapeake Cupcake hosts


“Petite Pastry Chef”…little ones can decorate their own cupcakes!

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Banner Bees will have an active (sealed) hive so that curious little minds can help find the Queen Bee!

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Fell’s Point Main Street will have chalk art to decorate Broadway Square !

Fells Point Farmer's Market New This Season! Every Saturday!

Finally, Fells Point has a market. YES!

Don't get me wrong, I love the Sunday market. However, sometimes I run out of food by Friday or I can't make it on Sunday.

Now, I can walk to a Saturday market instead of planning to drive up 83, which is just a pain.

Market will run until November 12th. Hours of operation are 7:30am-11:30am [Rain or Shine].

I heard they may have music this week. Coming soon will be Chef demonstrations etc...

I love this poster!

I want to personally thank the Fells Point Main Street (local non-profit) for working to get a Market back in this community. I came to understand that a single business owner in the area provided the start up funds! WOW! How cool is that?

So, if you like the idea of having a market in the area you can walk to, get out there and shop until you drop!

If you have ideas on vendors or craftsmen let the Fells Point Main Street booth know. The goal is to expand the market down the pier so, go each week to see how it shapes up.

Another awesome thing about this market is the Market Manager. She is always visible and will personally walk you through the market. To my knowledge, Dogs are allowed!
She has even built a facebook page for the market to communicate to residents and allow for the vendors to communicate! http://www.facebook.com/pages/Fells-Point-Farmers-Market/

I know the market got a small start but the number of vendors and offerings continues to grow weekly. Here is a small list of the vendors as of this week and their specialties:
 
Big City Farms                     Lettuces


Bonaparte Breads                Fresh Baked French Bread/Savory & Sweet Pastry, Quiche...
                                            They sell stuff not available in their stores - they sell out fast so get there early!

Evermore Farms                  Beef/Pork/Lamb/Chicken

Three Springs Fruit Farm     Fruit & Apple Butter

Banner Bees                        Honey,Bee pollen items

Dragonfly Farms                  Produce/flowers

Simply Woofable                 Dog treats from scratch

Gravel Springs Farm             Produce/fruits

Homeland Organic                Fair trade Organic coffee & Hot Sauces

Vegan Goodies                    Vegan baked goods

Zephyr Scent                        Natural soaps,creams,etc

Audia's Farm North              Produce/herbs/jams/potatoes

One Straw Farm                  CSA Pick Up & Produce/fruit

Hillside Meadow Farms        Produce/all natural angus beef

Chesapeake Cupcake          Home baked cupcakes

Nakia Bakes                        Cake pops/cookies

Charm City Prints                Vintage photos/prints

Spencer's Pottery                 Homemade pottery

Baskets                               Wooden Baskets

Fells Point Main Street         Non-Profit/Market Supporter

Captain Larry's Sunday Brunch- Federal Hill Hidden Treasure

CAPTAIN LARRY'S
601 East Fort Avenue

Baltimore, MD 21230-4722
(410) 727-4799
Open Mon 4pm-2am; Tue-Sun 11:30am-2am

I recently had the pleasure of discovering another Baltimore hidden treasure. Sunday brunch at Captain Larry's on Fort Ave. A very tiny corner bar with just a few tables and some bar seats. Cash ONLY but does have an ATM on the inside - convenient!

Our party kicked the morning off right with booze! Can't beat the $3 bloodies (Spicy or not) and Mimosas - both of which you could taste the booze- NICE!

If you are a local football fan you will recognize the names of many of their dishes:
Todd Heap O'Pancakes, Kelly Greggnog French Toast, Suggs Slider Package [2 Fried Egg English Muffin Sammies each topped with Cheese & choice of Bacon or Turkey Sausage served with Home Fries, add a burger] etc... our group tried on a few staple dishes as well as daily specials.

Brunchos- or these days - Totos - Tater Tots topped with Scrambled Eggs, Black Beans, choice of Bacon or Chorizo, melted Cheese, Avocado & Pico de Gallo served with Sour Cream & fresh Salsa - Talk about a heart attack in a bowl - this was good enough to satisfy our 6ft+ dining companion w/o a problem.

House made Quiche of the day- Mushroom and Brie served with a side Caesar salad topped with fried tortellini.

Pancakes of the day were Blueberry - couldn't resist had to order a side order of 1 - yes, they not only allow it but encourage it. Served smothered in good BOURBON Syrup. It was like dessert with breakfast.

Special of the day - Breakfast Cheesesteak sub- with whiz! served with housecut fries.

This is only just the beginning. For the faint of heart of they always offered scrambled egg whites, salad, or soup of the day. Average menu prices are $8.

Trust me you won't go hungry or broke at this special corner bar. In case you were concerned - they DO have highchairs for the kiddies. So, do not hesitate - make Captain Larry's your next Sunday hot spot.

Welcome Back Baltimore's Farmer's Market!!!

It is only April right? In its second week already, can you believe it? Though it is about a month earlier than years prior and the growth season in this area is in its infancy, the market has delicious items for you to purchase - and not just prepared foods!
We are thrilled to welcome back the fish monger, the pasta man, pickles, coffee, breads, beef, pork and cheeses. New this year is K.C.C Natural Farms, a family owned and operated farm located in Forest Hill, MD. What is so unique about another local farm raising and selling free range chickens? Well, KCC offers a variety of game birds as well including the perfect, tiny quail eggs!

Check them out. Their offering includes: Poussin, French Heritage Chickens, Pheasant, Smoked Pheasant, Quail, Quail eggs, Chicken Eggs, Partridge/Chukar, and they offer Deer processing at the farm. Besides the unique varietals, KCC wants its customers to know their birds are not only free range, pastured, locally grown but fed an all natural, vegetarian diet. For those of you interested in flight ready birds, they sell those also. Get your live chics here! A welcome addition to the Sunday Market. We wish them well. Due make the venture north and check out their farm.

KCC Natural Farms
2630 Rocks Rd
Forest Hill, MD 21050

Black OliveAgora (Market) Finally Opens

In its third week now Black Olive Agora is open. Located in the front of the Black Olive Inn at 803 South Caroline Street. There is garage and street parking available. Whether you are in the mood for a glass of organic wine $4.50/glass and a snack, coffee and breakfast or some fresh prepared items to go with whole fish for dinner, Agora can satisfy.

Some prepared items you might find, Hummus $8/lb (green b/c of the fresh parsley), Melitzanosalata $9/lb (Baba Ghanoush), Taramasalata $8/lb, Tzatziki 9/lb, Greek Vegetable Pie 10/slice, Cous Cous salad 10/lb,Orzo salad $10/lb, House marinaded olives et...

Great selection of Greek cheeses from feta to grilled haloumi.

Fresh whole fish selection is perfect. Not too many species, types are not consistent but fresh. You can find St. Peter/John Dory, Branzino/Branzini, whole sardines, scallops, shrimp, lobster, whole octopus (sells by the lb so yes, you can buy just an arm), seafood kebabs, Dorade etc...the team will clean and prepare the fish for you any way you like including sending you home with instructions "just like we do in the restaurant" they will say.

If you have a chance to purchase the breads baked fresh on premise, go for the flat bread with za'atar or baguette - the small olive boules are a bit too dense and tough in our opinion.

Weekends you can enjoy breakfast on the roof. It is enclosed  with an open kitchen, full bar and amazing harbor view. Can be rented for private parties.

The best experience in our opinion was speaking with the owner. He shared with us that for intimidating cuts of fish like octopus - he will refund your money if you take it home with his instructions on how to prepare it and it does not turn out. He wants the locals in the area to feel comfortable and make great Black Olive meals in their homes. Remove your fears and go for it with no risk. He says if you are looking to make stuffed squid, call ahead because some types of fish he does not want to sit in a cold case but rather know it will be prepared and eaten straight away. That is true customer service!

Give him a call. 443-681-6319!


Here is to a fabulous Greek meal - dining out or in!

PA Craft Beer Spring House Brewing Company

Next time you are in the PA area (especially Philly because you can find this on tap!) look for
any creation by Spring House Brewing Company.

In Philly over the weekend and found the award winning (prior to launch of the company) Smoked Porter, 9%.

From their website, they describe this masterful creation as follows:

"Prior to brewing our Smoked Porter, Matt selects specialty malts to be smoked over an open flame, imparting a unique flavor profile in the porter. The malts are smoked using apple and hickory wood for a full 72 hours. Spring House Brewing Co. chose to smoke the grain in a local smoke house that dates back to the late 19th century. This one-of-a-kind smoke house imparts layers of smokey depth to the beer that cannot be replicated."

I will agree! It is a one of a kind and a must drink with food because frankly it is a wasted moment if you don't pair this beer up. Try it with BBQ, Pork especially or fatty duck! I once had an early version at the brew master's pig roast- paired it with a savory Blue Cheese, Fig & Herb Cheesecake - ah those happy moments in life you will never forget.

WHY MARYLAND? WHY? Please allow this beer to be distributed to us!

Otherwise - travel north bound and hit up the Tap Room which just opened in Feb of this year!

Check it out! Located in a barn in Conestoga, PA.
The Taproom, is a sister company that sells beer made at the Conestoga location in pints, growler fills, 22oz bottles, and six packs.

EVEN BETTER - They will offer small batch brews made at the Taproom. 

Like I said, pair it with food. They are serving up soups, salads, and sandwiches. 

Of course to keep you thirsty, they offer shuffleboard and Zoltar.

25 West King Street; Lancaster, Pa  17603 - 717.399.4009

HOURS:

Monday - 4pm to 10pm
Tuesday - 11am to 10pm
Wednesday - 4pm to 10pm
Thursday - 4pm to 10pm
Friday - 11am to 12am
Saturday - 11am to 12am
Sunday - Closed

 Just to wet your whistle, few other beers to consider.

Siggi's Dinkable Yogurt My New Obsession

Siggi's Probiotic DRINKABLE non-fat yogurt -Plain

I just can not help myself but to share this new product with you. Typically, I do not write about grocery store type products but this is a great new item.

For you on-the-go types, this adorable mini 3.7 fl oz container is a great way to get your protein and active cultures - - only 45 calories.

So far at Baltimore's Whole Foods you can find 3 flavors. I choose the plain because I love that sour, slightly salty taste. Siggi's all natural and based on milk from grass fed cows who are not doping on rBGH. There is no artificial colors or sweeteners. No sucralose, high fructose corn syrup, preservatives or gelatin. Some of you, if you are like me, might be thinking "yeah so? Yogurt should not have those ingredients anyway, so thanks for stating the obvious." However, I presume this marketing works on some and it is nice to be reassured that they have not killed another great food item by making last years on the shelf or stable at room temperature.

In the end, I find this fabulous little treat and very convenient and delicious meal or snack. The Icelandic Milk & Skry (pronounced skeer) Company should be proud of this launch. I hope it sticks around.

Mahaffey's Strong Beer Tasting & 4 Course Lunch Pairing at BistroRX

 

First Course begins with Barley Wines:

Blue Cheese Cheddar Soup garnished with Cayenne dusted popcorn!

Victory Old Horizontal Barley Wine 11%

Smutty Nose Wheat Wine 11% slightly syrupy, sweet, with a citrus hop finish. Subtle wet dog, metallic pineapple aftertaste.
Weyerbocker's Blithering Idio
Course 2 We Enter Germany for Dobblebocks

Spaten's Optimator Dopplebock 7.6% Raisiney, roasted, toasted, slightly sweet. Smooth with little carbonation, tight bubbles. Not overly powerful. Drinkable!


Third & Main Course THAI & IPAs

Thai Braised Chicken served over scented Jasmine Rice

Scheider & Sohn Aventinus Imperial IPA

Harpoon Leviathan Imperial IPA 10% Hints of lemongrass, hoppy, citrus, green notes with tight tiny bubbles.

Avery Maharaja Imperial IPA Malty, coffee, lighter body, little pithy, citrus but cloudy.

Final Course Dessert & Stouts

 

Housemade Chocolate Truffles with Toffee Ice Cream

Long Trail Coffee Stout 8% from Vermont. Thin, sour aftertaste, not a well balanced stout at all. Dark burnt coffee notes.

Thirsty Dog's Siberian Night Russian Imperial Stout 9.7% Dark espresso notes, roasted, ashy, bitter but not burnt. Better balance and depth of flavor.

South Hampton Trappist Belgian Abbot 12 Dark Style Ale 10% -

Superior Chocolates_Local Baltimore & Online

Kirchmayr Chocolates

If you have never had the opportunity to try this tasty treats, order yourself a box or stop by his shop in Timonium, MD.

We celebrated Valentine's Day at the Creative Alliance as we usually do. This year we enjoyed a box of Kirchmayr chocolates. I have had his dark chocolate enrobed hazelnuts and truffles and they are wonderful. He sells these at the Baltimore Farmer's Market in the winter months only.

I was quite surprised however, that I enjoyed the specialty pieces that came in our combination box. I am no longer one who enjoys the variety packs! Just give me a great dark bar so, I can break off a hunk and I am good. I share this simply because it shocked me how fabulous these were. The chocolate was amazing quality & the flavors did not over powering (ok- the liquor ones were not for me but the hubbie enjoyed) .

Our box was filled with 12 chocolates and my very favorites were: Caramel (who doesn't love it), Bitter Nougat (roasty/toasty goodness), Mocha, Layered Gianduia (Hazelnut hmmmm), Pear and Passion Fruit (tart, sweet, balanced).

If you haven't tried them out yet - worth it!
Oh -did I mention they are powered by wind?

9630 Deereco Road

Timonium, MD 21093
(410) 561-7705

Cash/Check Only accept online.
Hours:
M~F 9a.m.~5p.m.
Sat 10a.m~5p.m.
Sunday Closed

Dulce Gorgonzola Pickled Pear Tart Recipe

 

Serves 8-10
INGREDIENTS

FILLING

4 oz or 1/4lb Dulce Gorgonzola cheese
1/4 cup Light sour cream
1 1/2 tbsp Honey
1 Egg yolk, large
Pinch of Kosher Salt & Cracked Black Pepper


CRUST

1/2 Hazelnuts, roasted, ground 
1 tbsp Sugar
1/4 tsp Kosher salt
3/4 + 2 tbsp Flour, all purpose 
6 tbsp Butter, unsalted, chilled
1-3 tbsp Ice water
1 tsp Cinnamon or Thyme or Rosemary (these flavors each will work well with filling so, your choice)
2 pint jars Pickled pears or you can poach fresh pears (for pickled pear recipe see below)

INSTRUCTIONS:


1. Preheat oven to 350F.
2. Making crust using a food processor. Place flour, cool, ground hazelnuts, salt, sugar and butter and pulse until combined. Add water 1 tbsp at a time to help the mixture blend completely. 
3. Place dough on plastic wrap sheet, cover and roll into a log shape, chill for 30 min.
4. For the filling, place cheese, yolk, sour cream, honey and S&P into a blender or vita mix and puree. 
5. Remove crust. Spray a tart or pie pan with nonstick spray. Unwrap dough and place into pan. Using the piece of plastic wrap to come in contact with the dough, press it flat into pan. This protects your hands and smooths the dough evenly. 
6. Using a fork, prick the dough in several places. Place foil over the whole crust and weigh it down with dry rice or dry beans. Place in oven to bake for 20 minutes.
7. After 20 minutes, remove the foil and rice or beans. Cook tart shell an additional 15 minutes until edges begin turning golden brown.
8. Remove tart shell from oven. Pour in the filling and top with slices of pears. 
9. Return to the oven and bake an additional 15 minutes.
10. Remove from oven. Can top with additional roasted hazelnuts. 
11. Serve warm or at room temperature.  Store leftovers in refrigerator.



Recipe by "Joy of Pickling"
6 lbs Bosc pears, pitted, peeled, sliced
4 Cinnamon sticks
2 tbsp whole cloves
1 inch Ginger, fresh, sliced thin
3 cups Water
2 cups Distilled white vinegar
4 cups Sugar

INSTRUCTIONS
1. Place spices in a sachet of cheesecloth.
2. Using a nonreactive pot, bring water, sugar, vinegar, spices to a boil- creating an infused syrup.
3. Reduce heat and simmer for 5 min.
4. Add in pears and cook until tender ~5-10 min.
5. Place pears and syrup into clean pint jars. Seal with lid.
6. Place jars into a boiling water bath and process for 15 minutes.

Super Bowl Snack, Mushroom & Hazelnut Pate

Mushroom & Hazelnut Pate Recipe

Quick and easy, healthy snack - - chocked full of  "super foods" yet, so decadent you feel shameful eating it.


No one will miss the meat. 
This vegetarian spread is a crowd pleaser, especially for mushroom lovers. 
This recipe could be made vegan if like  or RAW. I will note what changes to make below.

INGREDIENTS

1cup hazelnuts, unsalted,  roasted (can substitute walnuts or pecans for RAW version don't roast)

1/4 cup dried porcini mushrooms (rehydrate w/a cup of boiling water)

1 lb cremini or baby portobello mushrooms (or 1 store bought container)

2-4 dry packed sun dried tomato halves (if plump and large use 2 halves only)

1/2 tbsp Parmesan Cheese (substitute nutritional yeast for vegan &/or RAW version)

2 tbsp Reduced Sodium Soy Sauce (Tamari if you prefer)

2 tbsp Extra Virgin Olive Oil

2 tbsp porcini soaking liquid (from rehydrating them)

1/2 tbsp Lemon Juice

1 tsp Miso, Light

1 tsp Rosemary, chopped

1 tsp Thyme, chopped

Fresh Cracked Black Pepper

Serves with bread slices, feeds 6

DIRECTIONS

1. Place porcinis in a bowl and pour bowling water over them. Soak for about 1 hour to rehydrate.
2. Preheat oven to 400F. Place nuts on a baking sheet (do not grease or spray). 
3. Roast nuts for about 20-30min. Careful not to burn.
4. Remove nuts and allow them to cool.
5. Place remaining ingredients into a food processor or Vita Mix blender. Add the hydrated porcinis along with 2 tbsp of the liquid they soaked in. Add cooled nuts. Process until smooth.
6. Serve with bread, toast or crackers.

The Very Best Thick Chewy Oatmeal Chocolate Cherry Raisin Cookie Recipe

These cookies are cafe quality! The kind you see in the glass case or on a large cake plate and you instantly think to yourself " I shouldn't! I am not even hungry! I can't help myself! That cookie must be eaten...AND you order 2." These are those types of cookies.

It has taken me a while to perfect the recipe and I thank my taste testers out there. It was hard work.

The selection of ingredients are very specific for a reason- either to keep the cookies shape, texture, density or appearance - otherwise you end up with Toll House, thin, crispy cookies no matter what you do. That is ok if that is what you desire.

Ingredients
1/2 cup Bread Flour
1/4 cup Cake Flour
1/2 tsp Baking Powder
11/2 tsp Cinnamon, ground
1/2 cup Coconut, toasted (King Arthur sells it online or make your own)
1/4 tsp salt (For salty sweet flavor you can increase to 1/2tsp and you will taste the salt)
3 cups Oats (Not quick oats, You can substitute 1 cup of 3 with quick oats but no more)
1 cup Light Brown Sugar
1 1/2 tsp Vanilla Extract
1/2 cup Butter, unsalted, melted
1 lg egg + 1 additional yolk  (I prefer cage free, no hormones etc... trust me yolks are darker/creamier)
1/4 cup Earth Balance Natural Shortening, softened
  (I love this product b/c it is packaged in 1/2 cup sticks and is vegan. Sold at Whole Food or you can use any shortening)

Optional but who are we kidding?
1/2 cup Dried Cherries
1/2 cup Raisins
1 cup Dark Chocolate chunks/chips (60% at least cocoa) 

Directions:

1. Preheat your oven to 350F.
2. Mix in a large bowl the flours, baking powder, cinnamon, salt, and oats. (Side note, this combination of flours is one reason the cookie stays chewier & thick. For thinner, crispy cookies use 100% all purpose flour.)
3. In a separate bowl, mix brown sugar with melted butter, soft shortening and vanilla. I do this by hand and not in a mixer because it is important to combine the ingredients but not introduce tons of air. The reason we introduce shortening and melt the butter is due to the melting points in the oven. The higher the melting point the less the cookie will spread and be on the thin side. I have not tried this, but I imagine you substitute margarine for both shortening and butter and yield a similar effect.
4. Add the butter/sugar mix to the flour mixture. I do this gradually so the dry ingredients do not fly all over the room. Gently, mix these ingredients. The dough will be thick and pasty looking. 
5. Lastly, stir in your dried fruit, chocolate and nuts if you like. Make sure they are evenly distributed. Nothing worse than a cookie missing one of key components...chocolate!
6.  Use nonstick baking sheets or silpats when possible. You do not want to be forced to grease or use nonstick spray as it also will cause cookies to spread.
7. For reasonable size cookies, I use a 1/4cup measuring cup to scoop the dough. This creates a rounded and evenly shaped cookies. However, for big as your face - cafe style- use a 1/2 cup measuring cup. Space evenly on the baking sheet. Using your palm slightly smash the cookie, creating a flatter, round cookie versus the mound caused by the measuring cup.
8. Place baking sheet in the center of your oven. Half way through the baking time, rotate the pan. Bake for ~13 minutes (for the 1/4cup size). I set timer for 11 min. and check for browning around the edges. You want cookie to be still slightly soft/wet in the center. When you remove from the oven, allow the cookies to continue to cook on the sheet. I do not move these to a cooling rack but allow them to cool on the pan. I also bake one sheet at a time. 

Recipe yields about 20 1/4cup size cookies.

Mixed Dough



Raw dough



Baked - Cooling on baking sheet

Dig In!

Hollywood Burger Bistro Review

Ever had a meal where it starts out with great hope & promise but quickly turns into "I should have known better!" ? Wait, then it surprises you in the end? No? Never had that experience? Well, last night I did.

I will mention to you 3 things before I begin:

1. It is Baltimore's "winter" restaurant week.
2. We had about 8-10 inches of snow yesterday, which in Bmore should mean place is packed -not the case here.
3. This restaurant has been open possibly a little over a month.

All that said, I still broke my own rule of NEVER EVER under any circumstances go out to eat during restaurant week.
Why you ask?
They have the best deals you say? I agree with you if  you mean the deal is with the devil!

Typically, you sacrifice "Bmore style" kindness and any amount of decent service during this time period and the food tends to never been as good as when I am there any other time of the year.

However, Hollywood Burger Bistro is in the neighborhood and was a Moroccan place about 4 months ago that was only open 6 months or less. This location has been either unlucky prior to Red Fish or just a bad location. Well, yes, you could argue that most the establishments themselves have stunk - that could warrant consistent closings and reopenings. Point is, I felt guilty boycotting a local place.

I thought come on give it a go. It is snowing hard, don't need a reservation on a Wed. night and their special Restaurant week menu looked interesting. $35.11 for 4 courses. And the real draw - while supplies lasted they had half price bottles of MUMM's sparkling  ($24).  Of course they did not have any left by the time we got there - no big surprise - like I said - should have guessed!

We walk in, place has a handful (~10)  of folks in the bar area and no one in the dining room. We grabbed a 2 top in the bar and a kind woman followed us with food menus. No drink menu in sight. Strange but ok.

We examined the laundry list of burgers after all it is a "burger bistro" which are named after acclaimed actors/resses. The special was just too easy because it allowed us to try many different regular menu items.
Ready to order and not a soul in the world to bring us water, utensils or even say hello. I would say it was that they were distracted by the video games going on - yes, they have Nintendo type games available at the bar on the flat screen for you to play friendly? (Ultimate fighting challenge...) violent games with your seat mates.

However, the bartender did not seem to notice me staring at him or the rowdy super hero fighting guests. No idea who was the manager or working there - many plain dressed folks moved in and out behind the bar, adjusting the music (think dance club) and hanging around talking with drinks in hand?

After a solid 15 minutes, the bartender came around and took the 4 tops order 2 tables away - prime time to get us some water but....ah no. Went to the pc to enter their food -4 course per person so that took another 10 min. Not kidding. New couple came in and sat between us and the 4 top. At this point, we are discussing leaving.

Bartender returns. There is hope and he goes to the couple that just sat and says - can I get you drinks I don't know who was here first??? Hello? Did you not see me starring at you - I think I freaked him out. J/K

They kindly said that we had been there. So, we got water. Seriously - he had to get the wine list because there was one yet, he did not know what they had by the glass and that is how I came to learn there was no Mumm's, which he acted surprised was even listed on the restaurant week menu.

So far - "Should have known better!"

He returns with the wine list and I say we are ready to order and he says well, let me take the neighboring table's drink order and come back they have been waiting??? Ok, now I am thinking this is twilight zone.
He explains that because of the inclement weather they were not going to open and so understand anything off the special menu will take a longer time as it will be "cooked to order." I said would you like to refer us to items that are best to order? He says, no, we have everything - it will just take a while. OK! Thinking to myself - - never open a restaurant if you can not perform to standard levels. Not good for a new place.

The first course - Salads.

House salad (arugula)-
topped with almond slivers (untoasted I mention it bc they were supposed to be) red onion rings (strong enough) cucumber slivers, dried cranberries, shredded carrot, and 4 tomato wedges that could have been anemic pumpkin they were so yellow orange and green - why must they feel to place these on food out of season?

Caesar Salad -
Romaine lettuce, crisp crunchy and what appeared to be croutons made from old Italian loaf bread- they were hard but no toasted color just stark white. Thought it was cubed bread at first. Not even the crust was yellow brown-odd. Mentioned because they were supposed to be garlic herb crostini - didn't see any garlic or herb.

So far, once again, "Should have known better."

Second Course:

BBQ Scallops
"Bacon wrapped scallops tossed in BBQ sauce, grilled to perfection"

From the photo you can see scallop pieces are wrapped in bacon and skewered, dressed in a BBQ sauce which tasted very  canned tomato-not enough spice or heat. The corn bread reminded one of a twinky in shape and texture. It was very sweet but surprisingly good. The scallops too were moist and cooked properly.  Yes, risk ordering seafood but was surprised. Would not order this again but would look for the corn bread on a brunch menu!

Sashimi Tuna Loin - another risky order!
"Thinly sliced lightly seasoned, seared tuna loin. Served with Thai noodles with a sweet chili Thai sauce and Wasabi dressing."

You can see - large portion, fish cooked well -just seared and had a crunch to the outside - perfect. The rice noodles were tossed in a sweet soy like dressing. The Thai sweet chili sauce was very tasty pairing and more surprising was the Ranch looking wasabi dressing mixed with the chili sauce. This dish was a shocking surprise! I would order this again as a meal!

 
 
 
 
 


Main Courses - bigger risks here - steak and seafood.
 
Argentina Gaucho Tenderloin Kebab

"Tender beef tenderloin kebab served with a classic chimichurri sauce. Accompanied with potato al ferno and vegetable du jour"

Having recently been to Argentina we could not skip out on this dish. Had to see the cut of steak used and taste their chimi! Well, the chimi may not have been authentic but it was delicious! Steak was cooked well like in BA but still tender and tasty. Great depth from the grill sear. The broccoli - well looked awesome - bright green - steamed and no sauce at all or butter - perfect until you realized it was very undercooked and cold - rats! The accompanying risotto (was to be potatoes but then risotto) - well it was rice not risotto rice and it was al dente. However, the flavor was meaty, savory with backing of wine and my dining companion liked it better than risotto. Orchid was a nice touch.
Get rid of the Yellow plates!

Colossal Jumbo Lump Crab Cake

"An enormous 10oz. signature jumbo lump crab cake broiled and dressed with a sweet Dijon remolaude. Complimented with mash potatoes and steamed broccoli."

Same veggie experience. Mashed potatoes - skin on - but cold, thick and gluey. Maybe if hot these could have been good. The crab was not fishy, little filler at all, and quite good. Not sure it was a crab cake more like super lump crab imperial? Not quite a creamy rich as crab imperial but more along those lines. The "remoulade"  was nothing more than grainy sharp mustard and too tart and overpowering with the crab. However, that chimi sauce was perfect match! Next time, buy good remoulade and spell it correctly on the menu.

Dessert - Final Course
Frangelico Silk Layered Cappuccino Pyramid

No idea what this was - icy/thick mouse like in texture. The cake was soaked in Frangelico but was way too strong in alcohol flavor as was the drizzle - very light taste of cappuccino if at all. Disappointing but the plating was impressive.

 
 
 
 
 
 
 

Nicole Kidman Fries

"Yummy sweet potato fries drizzled with chocolate and a side of cinnamon honey mustard topped with a scoop of vanilla ice cream." Picture speaks a thousand words - - these were delicious minus the mustard -not a good pairing at all. We suspected that these are hand cut sweet potatoes because the insides tasted like firm baked fries but trust me they may have been fried twice. The cinnamon coating was perfect - could have used more of it. Key is letting the ice cream melt and then dipping your fried in the chocolaty ice cream sauce - just like dipping fries in a milk shake - YUM! Evil! Pleasant Surprise!

So, I ask why are these named for Nicole Kidman? Bartender states - he has no idea. I said, I don't envision she eats these nor do I think she created the idea. Thought for sure there would be a good story to go with the name but no!

The whole experience took just under 3 hours.  Big question would I go back? Hmmm...hard to say!
I was surprised by several things - and the kitchen can clearly cook if they are focused and take their time and are fully staffed. However, there are many area restaurants that nail it from service to food consistently.
So, I would tell folks give it a try - not during restaurant week, not during a snow storm and take some menu risks.
 
I think I will move on.

Odd Cravings - Good Memories

For the past week I have had two very strange childhood craving. I more odd than the other seeing that I never really liked one as a child. Weird? I should say so.

When I was young my great Grandfather would share with me his cookie stash. I mean it literally was a stash ---hidden away in tins on top the China hutch. Since he lived with just my great Grandmother, I was never sure who he was hiding the cookies from. Never the less--he had a stash.

There were typically two kinds of cookies to enjoy on a normal day --chocolate covered graham crackers & lemon coolers. My preference was always the chocolate of course. Never did I see the point of the lemon butter based cookie other than possibly the fabulous powder sugar coating. Which, brings me to part of my strange craving - LEMON COOLERS!

I have never craved this cookie but for some reason this whole week I have had the urge to eat them. So, after day 3 I finally gave it and decided to purchase a package. 3 stores later I realize that they are now being made by a brand called Niche and can be purchased on Amazon -6 boxes to a case. I am not craving them hard enough to eat 6 boxes! So, in searching the web - looking for similar recipes - I did find a few but none that seemed for certain to recreate the experience.

On top of this, I can't stop thinking about Entenmann's cheese filled crumb coffee cake! My Grandmother, yes daughter of my great Grandfather ( I blame that whole side for my favorites) used to have this around the house for breakfast time or sometimes for "coffee." I could truly careless about the cake! It has always been the sweetened cream cheese filling - but the crumbs - they too had their own special place in my heart. I was always torn, do you eat the end with no filling and lots of sugar and crumb or do you go right for the center (most of family did) to get as much of the filling? Choices!

So, I also looked for a recipe to recreate that memory instead. Could have gone to the store but now I am lazy and frustrated!

I decided to resolve this - today for breakfast I mixed into low fat cream cheese a tbsp of powdered sugar, a splash of Vanilla extract and Lemon Juice. Mixed it together and viola - tasted close enough to filling with the scent of lemon coolers. Anyway, dipped some bagel into this mix - not a bad way to resolve a craving- hope it works or I am liable to find myself at the store buying and possibly eating all the filling from one of those silly crumbs cakes. I will say it brings back fond memories of loved ones and good times. It may be just me but in my family I associate lots of gatherings with the dishes served---like chocolate fondue NYE, donuts after church, ice cream before bedtime, rolos before leaving my great Grandparents house (take away treats) etc...All make me smile!

Does this happen to you out of the blue? How do you resolve your strange cravings?

Dhal or Dal Makhani Recipe

INGREDIENTS
1 cup French Lentils (rinsed and remove debris)
~2 cups Chicken broth or water (pending on pot, need enough to come ~2 inches above your lentils)
1 tbsp Ghee
2 Shallots, peeled & diced
2 Anaheim Chilies (roasted, peeled, seeded, choppeded or substitute jalapenos)
4 Sun-dried Tomatoes (drained)
1 Clove Garlic, peeled & diced
1 1/2 tsp Garam Masala
1 1/2 tsp Cumin, ground
1 tsp Asafoetida ( can substitute 1 leek, rinsed well, diced)
1 tsp Black Pepper , ground or fresh cracked
1 tsp Black Mustard Seed
1 1/2 tsp Aleppo Pepper flakes (substitute Korean Red Pepper flakes or cut amt. in 1/2 when using  red pepper flakes as they typically include the seeds and the others do not)
3 tbsp Cilantro, fresh, chopped (can reserve a bit for garnish)
Optional 1 Smoked, Dry, Sweet Chile Pepper, whole (substitute pinch of smoked paprika)
Optional Greek Yogurt (garnish for each serving)

INSTRUCTIONS:

1. Preparing the lentils is easy. On high heat place lentils into a pot and cover with cooking liquid (broth or water). Be certain that your liquid comes at least 2 inches above lentils. Add the smoked, dry chile.
2. Bring to a boil. Then immediately reduce the heat to low and allow the lentils to become as soft as you desire ~ 1hour. Note: Length of cooking time will vary based on just how dry your lentils are and the texture you prefer. I like mine still intact and brothy - so, I add additional liquid as they cook. DO NOT SALT lentils until after they have cooked!
3. When lentils are soft enough for your liking, prepare the spice mixture. Remove the whole, now rehydrated chile.
4. Melt the ghee in a pan.
5. Add Shallots, garlic (and leeks if using them) and brown.
6. Add the roasted peppers, sun dried tomatoes, rehydrated chile & saute.
7. When veggies are soft and browned, add all the spices creating somewhat of a paste.
8. Turn off heat.
9. Remove about 1/2 cup of the lentils and cooking liquid and add to a blender.
10. Add the spice, onion mix to the blender and then puree
11. Add the pureed mixture back into the pot of lentils stirring.

Optional- add Greek yogurt to each bowl and top with cilantro.
Enjoy over rice or with warmed flat bread.

Braised Bison Osso Buco Pie

Quick, easy use of leftovers (substitute beef stew but or any slow cooked meat/veggies).

4 osso buco cut of bison (of course you sub beef)
1 cup white beans (rinsed, drained)
1 package of cremini mushrooms (sub any type of mushroom you prefer)
1 clove of garlic, peeled and smashed
1 small bunch of skinny carrots ~ 4-5 or a handful of baby carrots
1 bundle of fresh Thyme (4-5sprigs)
1/2cup rinsed pickled cherries-optional (could sub dried cherries or figs and 1/2 tsp cinnamon, 1/4 tsp clove)
Fresh cracked black pepper
Beef stock or broth
1 package Demi-glace
1 sheet frozen puff pastry, thawed (optional)
1 beaten egg
1 tbsp cornstarch

Instructions:

1. Add all the above ingredients to a slow cooker.
2. Add enough stock to just cover the meat.
3. Spoon pre-packaged demi-glace (available at grocery in the sauce/soup aisle - small disc of concentrate) into slow cooker and mix into broth until dissolved.
4. Cook on High for 4 hours or slow for 8.
5. Upon completion of cooking, discard Thyme sprigs. Remove meat and pull from the bone. Discard bone, fatty tissue and tendon. If you desire - scoop out marrow and eat on toast.

For immediate consumption--
Skim off fat and serve meat, broth, veggies etc...over brown rice or mashed potatoes. Otherwise place contents into refrigerator and allow it to cool so fat can solidify making it easier to remove.

Pie can be made from leftovers or next day. If you don't mind the fat, can me prepared immediately.

To Make Pie:
Note: this will not use all the osso buco- there will be plenty remaining in slow cooker for left overs.
Pre-heat oven to 400F. Place some flour on work surface to prevent pastry from sticking.

1. Roll out pastry, keeping the rectangular shape. Roll dough just enough so it will hang over a pie plate on all sides. Place pastry over pie plate gently taking care not to tear (enough butter in the dough your pie plate does not need greasing). Using hands press dough into plate allowing extra dough to drape over the sides.
2. Using a slotted spoon, place drained meat and veggies into center of dough ~ 3-4cups of filling.

     3. Pull dough from top, right corner into the center.
     4. Repeat with opposing side (left bottom corner).
     5. Repeat again until all 4 sides have covered the filling.

    6. Cut several 2 inch slits into dough. Brush with beaten egg & bake for 30 min. or until crust is brown

In the last 5 minutes of cooking, make gravy to serve on the side.

   7. In a sauce pan heat on low 2 cups of broth from slow cooker. Bring to a simmer.
   8. In a bowl, mix cornstarch and 2 tbsp of broth making a roux.
   9. Add roux to simmering sauce & allow to thicken on the stove. Will develop a nice shine & it is done.

Bottomless Beverages for Brunch- Worth it? NO!

Saute Restaurant & Bar
2844 Hudson Street
Baltimore, Maryland 21224
Phone: 410.327.2883

Yesterday morning a group of us dined for the first time at Saute for brunch. According to online menus, food looked interesting and reasonably priced. Upon our arrival I was surprised to see the number of TV's available in both the lounge and dining room area. WOW... the decor does not scream sports bar but given the placement and number of TV's you could have fooled me. This is not a bad thing necessarily and in fact with the upcoming playoffs certain to be a huge money maker.


The annoyance for me as one who does enjoy her weekend brunch - fixed price menus that include BOTTOMLESS beverages! How could endless Bloody Mary's or Mimosas be bad you ask? Well, unless you enjoy your mimosas as OJ with a splash of sparkling or V8 with some much horseradish you can't be quite sure if vodka was even added - I would rather pay full price for a properly made beverage WITH GARNISH than be served the BOTTOMLESS versions.


Needless to say the gimmick is $16.95 for entree and endless alcoholic drinks or $12.95 for regular endless beverages. The other strange point was since the beverages were bottomless, bar service didn't appear to care what size glass you were served your beverage in. I was served a Bloody Mary in a tall, very slender glass and my companion was served his in a pint glass? This continued with others at the table with Sangria - 1 in a stemless wine glass the other pint glass? Believe it or not glassware does matter for some so, if you are one to enjoy a proper drink do not venture here on a weekend day when you are forced into bottomless whether you wish it or not!



Service was not rude but they were busy and therefore, why my glass appeared to been bottomed b/c I did find food arriving w/o beverages at my table- including water - that was a one shot deal apparently?


Food wise- I did have delicious Peanut Butter Banana French Toast (3 pieces with a dollop of whipped PB, 1/4 of a sliced banana and dollop of whipped cream, syrup on the side) for $17. Some may say that is pricey. Most annoying was my dining partner who wanted (get this - awesome) to substitute out the French Fries that came with the Crab Cake sandwich for lettuce and the server said "um, ah, well, like Bibb lettuce?" We say yes, greens, any kind, whatever you put on the burger just veg or plain lettuce in place of the fries. Server says, "Well, I will have to charge you more for that." Really? 1 handful of greens on the side at the $18 price point and you need to up charge us?  I was shocked, needless to say we went with the Fries as to not cause the server additional brain pain!

All in all decor was swanky. TV's galore. Drinks -eh! Food was good. I think I would return once more during the week for dinner but my Brunch days there are done!

Yellow Dog Tavern- I am so sorry I strayed but we will return this weekend where you can make a proper drink including great coffee and keep my water glass full. Plus food there always rocks- even when the dish is made up by me and they allow endless alterations without acting like they have never heard of lettuce!

HOURS

Monday-Thursday 5pm-2am, Food prepared 5pm- 10pm
Friday 11am-2am, Food prepared 11am-11pm
Saturday  10am-2am, Food prepared 10am-11pm
Sunday  10am-2am, Food prepared 10am-10pm
Brunch served Saturday & Sunday 10am-2pm

Marcona Almonds with Herbes de Provence & Cheese Plate

Not sure what to serve for last minute guests or don't feel like cooking?
My favorite solution is to prepare a quick bowl of seasoned nuts and a cheese plate.

Directions:

1. Select favorite nut type-raw, roasted salted or unsalted your choice. Pre-heat oven to 350F, line a baking sheet with foil, spray with non-stick spray. 
2. Place handful or more of nuts into a bowl- spray with non-stick spray- toss with your favorite seasoning - be mindful that if it is a blend other than herbal it has salt in it so, don't over salt. 
3. Toss, heat in oven 15min. Remove and allow them to cool.

Cheese Plate on the cheap - Whole Foods has the best cheese selection in Baltimore.
One of the best-cheap finds- their cheese orphans sold at the salad bar. Small, inexpensive and usually at least 3-4 types available. Most portions are less then $2 and you can experiment with less financial risk. Yes, the cheese department will slice any type for you into any size but I just hate requesting such small portions for my 2 person household. This way you it is a bit of adventure with less thought. I grab a few I have never heard of and am good to go. No guilt if we don't eat it all.

Chorizo & Dry Aged Sausage

Manchego, Gorgonzola, Roncal, Aged Gruyere, Aged Gouda, Smoked Gouda

Wholesome Breakfast with Romesco Sauce

Romesco Sauce where have you been all my life?

Make a batch and realize---what should I do with all that is left over? Freeze it? Yes, sure. But...what about breakfast?

This week I substituted jam with Romesco sauce on my favorite Oat Bran Toast and topped with hard boiled egg. High fiber, lean protein and hint of Spain. Sweet red pepper taste with hint of garlic and manchego.

Romesco on Oat Bran Toast

Dining at The Dogwood

Enjoyed a fabulous celebratory meal at Dogwood and thought I would share some highlights of the meal including the drinks!

First thing you should know is that 5-7 is OYSTER HAPPY HOUR! And--- it is progressive. How you ask?  Well, it is a brilliant money making idea. At 5 ---the featured type is available for $.55, each half hour the price goes up until 6:30 when then reach $1.25. Even better it is not restricted to the bar!

So, my dining companion enjoyed 4 Oysters and we each had a glass of the featured paired wine. A new one for us at $7 a glass. It was one of the best surprises in wine I have found in a while - dining out.

A 2008 Antech Reserve Brut - Blanquette De Limoux.
Another special for Thursdays is the Fried chicken which of course was ordered. Every Thursday night you can enjoy their Natural Buttermilk Fried Chicken sourced from Lancaster County (PA) piled high atop cheddar mashed potatoes, al dente veggies du jour & a Southern style biscuit. Lightly smeared in chicken gravy for only $17. Which is a steal in my mind - especially when you think of the effort it takes to coat and fry your own at home.

I enjoyed a series of "small" plates which were not truly small but man oh man so delicious. I would be remiss in mentioning that I had wonderful, delicate braised Escargot tossed with cremini mushrooms, squash roasted garlic cream sauce, apple-pumpkin relish all served on top a slice of Acorn Squash,  $12.50. I do not want the description leaving you thinking thick white looking sauce in fact it tasted a good bit of garlic and sweetened vinegar not heavy rich cream. I state this because we dug in and didn't stop forgetting to take a photo of it - it was that good! The snails were small, plump and about 8 on the plate. It was going just for this dish!

The next two and final plates were the following:

Sautéed Kennett Square Mushrooms

served on on parsnip-potato rosti, shiitake, oyster, hen of the woods mushrooms, chive-parsley nage $12.50

This dish as you can see is not so "small." Very light in flavors but hearty, meaty mushrooms. I did not see any shiitake on my plate - most were hen of the woods and I did not complain. Dense, chewy, earthy partners to the rosti. I did have to ask for a pinch of salt as well as a side of fresh creme or sour cream that I noticed was being featured with their smoked salmon because the rosti needed it. This dish was good but the flavors were flat and one dimensional. They happily brought us an herbed sour cream and salt shaker. This addition for the rosti - much improved the overall balance.

Seared Cape May Sea Scallops

sage roasted spaghetti squash with local apples, smoked bacon, pumpkin seed pesto $15.50

From the photo it is difficult to tell but the mound in the center concealing a plump scallop is the bacon and spaghetti squash with diced apples. The scallops were large, moist and seared crisp on the edges. Though I enjoyed the pumpkin sauce - I am not sure what was "pesto" about it. Pesto is and always will be a blend of herb, seed or nut with oil and spices. Even if this had pumpkin seeds in it - ground and then strained- no evidence or a toasted seed. From the photo you can tell the sauce was creamy smooth. I almost think they used the Vegan Pumpkin soup of the day made with apple cider as the sauce. Majority of the flavor was from the smoky bacon. Focal point was the scallop and the flavors did mesh well but I would say the menu markets the dishes or takes some liberties that most diners may not appreciate. I didn't complain because after all it was good!

Of course there was wine with this meal. Thursday also happens to be 20% off any Rhone region bottle. Can't beat that. We tried Syrah - Cotes-Du-Rhone, Mon Coeur. Full body and aroma - Chewy but with a medium level of flavor - not over powering. Spicy with hints of cherry - well to me.

Cheers!