Cheeses
It's getting easier and easier to find good cheese in the area. People who care deeply about their cheese have opened up shops to sell the best of it from home and abroad in prime condition. Even some supermarkets are building fine cheese counters.
Still, there are limits to what they can stock. The FDA prohibits the import and sale of raw milk cheeses under 60 days old, to the chagrin of Europeans. Trying to protect us from the very real ravages of E.coli and other bacteria means we're unable to taste some real gems from other countries.
Are the French and Italians falling like flies from their consumption of young unpasteurized milk cheeses? Click this link to my article for The National Interest and find out where the dangers really lie.
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Fondue - not fashionable, but nice - 8 Apr 2011
Fondue. Okay, I know it's the dinner that dare not speak it's name to foodies. But sometimes I crave one. Like now. With a very vinegar-y vinaigretted salad on the side... read more...
Wild Mushroom Risotto with Spring Asparagus - 2 Jun 2010
A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. read more...
Cheese: how good for you is it? - 13 May 2010
Summer time and the cheeses are easy - to offer, to eat. With a salad or a dish of ripe tomatoes (from a farmer, please, not one of those red golf balls from the supermarket). But for those who are conscious of their waistlines, which cheese to chose? Most cheeses are good for protein and calcium. But some are higher in calories than others. Here's a list from low to high. read more...
Tomato Soup with Goat Cheese Flan and Parmesan Sticks - 12 May 2010
This recipe from Robert Wiedmaier, owner-chef of Marcel's and The Tasting Room, is three different elements in one. The Parmesan Sticks could be made alone to serve with cocktails and the Goat Cheese Flans could also become an alternative to the more familiar grilled goat cheese served on a mixed leaf salad. read more...
Mozzarella with the mostest - 15 Apr 2010
There's mozzarella and mozzarella. (And then there's bufala mozzarella, made in the authentic fashion of Southern Italy from buffalo milk.) read more...
Russian Gourmet - 14 Jan 2010
Four years ago, Russian Gourmet set up just off the Rockville Pike on Nicholson Lane, behind the Exxon station and in front of Barry's Magic. Perhaps Barry waved a wand in the little market's direction. Because now there are five of them. read more...
Quince - 4 Nov 2009
Quince season is short, so run out to a Middle Eastern market like Yekta or an Asian market like H Mart or Le Market, and pick out some of these yellow, pear-like and scented fruits to chop into a rough-on-the-tongue stewed puree or to make membrillo, the Spanish paste to eat with Manchego or Cheddar cheese, or for an exquisite translucent coral pink jelly to go with cold meats. read more...
Starters: Flambéed Figs with Goat Cheese and Prosciutto - 23 Sep 2009
Janis McLean, chef of The Morrison-Clark Inn, turns fresh or dried figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. read more...
Apples - a Magnolia a day... - 2 Sep 2009
While some supermarkets are becoming a little more adventurous in their selection of apples, there are many more interesting varieties to be had than the Goldens and Granny Smiths out there. Thomas Jefferson could have told you that...
Here are some, with how they taste, and where to pick them. read more...
South Mountain Creamery - one of my favorites - 2 Jul 2009
Not strictly speaking a market, because you don't go to it, it comes to you. But South Mountain Creamery is worth knowing about. The Sowers and Brusco families behind it deliver farm-fresh ice cold milk in the old fashioned glass bottles direct to the cooler on your doorstep - if you're not in to take collection personally.
You put your order in on-line. And it's not just for milk. read more...
British markets - 24 Jun 2009
When cable TV broadcasts Wimbledon hosting the tennis championships, it's time for a British court-side tea of cucumber sandwiches, strawberries and cream. Which bring on British nostalgia. Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? A little Land of Hope and Glory is just behind the doors of these markets. read more...
Feta cheese - 24 Jun 2009
In summer, with real tomatoes arriving in stores, Greek salad comes into its own. Horiatiki salata, country salad, is a compilation of quarters of tomato, thick slices of peeled cucumber and thinner slices of red onion, a handful of black olives and chunks of feta, drizzled with a good green olive oil. (Strictly speaking, the tomatoes provide the acid replacement for vinegar.)
Feta is often overlooked as a cheese. But with its relatively low fat content and range of flavor from mild to forceful, it's worth paying it some attention. True feta cheese, low-fat and healthy, is a far cry from sour, salty and week-old-socks stinking (some would say vomit stenching) plastic-packaged cheese from supermarket dairy aisles. read more...
A & H Gourmet and Seafood Market - one of my favorite markets - 11 Mar 2009
There was a time when A & H Gourmet and Seafood Market was just plain A & H Seafood Market. And plain it was. While it had fresh fish flown in from Portugal once a week, it was a little dark and dingy. You wouldn't recognize what ex-Taberna del Alabardero executive chef, Santi Zabaleta, has done to the place. read more...
Eastern Market - 4 Nov 2008
Eastern Market has recovered after the fire that devastated it in spring 2007. But while finishing touches are put to the original brick building, you'll find it in an extensive marquee opposite.
It's like a street farmers' market, but established long before anyone had head the word farmers' market in the U.S. and open every day of the week and under cover - though it also has a variety of farmers' market stalls outside. Come here for a proper butcher, fish and cheesemonger. read more...
Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... read more...
Mains: Gorgonzola Soufflé - 15 Dec 2007
Drew Trautmann, Chef of Sonoma Restaurant & Wine Bar's recipe - just what you need when you've had too much festive fare. read more...
Pears - eating & cooking - 27 Nov 2007
Pears aren't limited to the Conference and the Bosc. read more...
Portuguese delicatessens - 27 Nov 2007
There are a number of markets that are favorites with people shopping for Portuguese ingredients. But they sell a wider range of European products, too. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Ricotta - 21 Nov 2007
Not so long ago in Italy, ricotta was delivered twice a day along with the milk. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
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