Pancetta
Pancetta is salt-curred bacon that is flavored with a range of spices, from fennel, pepper, ground chili peppers, nutmeg and garlic, and dried for around three months. Pasta dishes in Italian cookbooks of American origin that call for bacon are generally better achieved with Pancetta. (See also Guanciale and Coppa in Ingredients.)
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A Spanish charcuterie primer - 5 Jun 2011
With charcuterie increasingly on offer on restaurant menus, and more and more often made by Washington DC chefs themselves, it's useful to have an understanding of what these dried sausages are.
Santi Zabaleta, owner of Bethesda's A & H Gourmet & Seafood Market has come up with a primer covering charcuterie traditional to Spain. read more...
Cornucopia - one of my favorite markets - 4 May 2011
Sicilian Ibraim ("Ibo") Selmy trained as a geologist. Luckily for us, his interest was more in people and food than in rocks. So in 2003, after 15 years in Washington, the Palermo-born Italian opened Cornucopia in Bethesda, a food store and cafe to sell the specialties of his native land. "It's about people, sharing time with them." read more...
Robert Weland - Chef of Poste - 20 May 2010
Chef Robert Weland makes his own charcuterie — and more — at his Penn Quarter restaurant, Poste. He grows his herbs and tomatoes in the garden beside the restaurant and he hosts a weekly Market to Market dinner, taking small groups on a tour of the Penn Quarter Farmer's Market then cooks a 5-course meal with the produce. read more...
Brian McBride - Chef of The Blue Duck Tavern - 19 May 2008
Changes at The Blue Duck Tavern. Michael Santoro is joining Executive Chef Brian McBride (pictured) as Chef de Cuisine. He used to be at Manhattan's Boqueria. He's worked in top experimental kitchens, like Heston Blumenthal's Fat Duck in Bray, England, and at Basque restaurant Mugaritz near San Sebastian. For the BDT's summer menu he's created crispy frog legs and sweetbreads with rhubarb and glazed white asparagus; rack of lamb and confit of breast with chickpea puree and rosemary jus; braised rabbit and homemade pasta with prunes and black olives; smoked and pastrami spiced duck breast with confit of leg as well as homemade gnocchi with marinated porcini and poached egg. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. 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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