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