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.