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)