Parma ham & others
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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...
News to chew on for charcuterie lovers - 10 Feb 2011
I'm almost happiest, eating out, sitting at a bar counter with a glass or three of good wine in front of a plank of charcuterie. It was one of the things I missed about Europe when I first arrived in the capital. Not just the word but the concept drew blank stares.
Now, though, some area chefs have become specialists in making their own, Robert Weland at Poste for one. For others, read Zora Margolis' excellent article in Flavor Magazine 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...
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...
Pasta: Giada de Laurentiis' pasta - Yummiest creation ever? - 25 Mar 2009
An eatWashingtonian emails she loves Giada de Laurentiis' recipe for Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto from the Food Network. read more...
Iberico ham - 11 Mar 2009
Iberico ham, dare I say it, leaves Parma ham standing in the shade of the oak tree. While both come from pigs that relish their acorns, the Spanish pig is fed on them exclusively so its cured pork is richer, fattier, silkier, with an unctuous mouth feel its Italian cousin lacks. read more...
Pork roasts - 27 Oct 2008
Pigs have been intensively farmed to produce a lean white meat. But in an effort to reduce its fat, pork has been turned into a meat that's tasteless and dry. Seek out a cut from a heritage breed, however, and you will have a different experience - pork as it should be. And it's a better life for the pig. read more...
On The Road: 4 days in Portugal - 5 Jun 2008
Traveling north from Porto the mountains in spring are so thickly blanketed in egg-yolk-colored broom and purple heather there's no room for goats and sheep to graze. The wine is wonderful - spritzy enough to convince you you're just sipping a summer lemonade and light enough not to do too much damage. The food is less so. If you're catching fish this fresh, why not leave it to show off. read more...
Finocchiona salami - 26 May 2008
Finocchiona is one of those wonderful charcuterie meats you had to cross the globe to taste. A Tuscan salami from Florence and nearby, it's secret lies in the fennel seeds that flavors it. Now, if you go to the right source, you can find it around Washington. read more...
Starters: Pasta e Fagioli - 5 Mar 2008
Cesare Lanfranconi, chef of Ristorante Spezie's recipe is one of Italy's classics. You can make it as a soup starter for a meal with other dishes or serve it with some warm crusty bread and a salad to produce a substantial meal on its own with a glass or two of wine and a rented old Sophia Loren or Gina Lollobrigida movie on TV. read more...
Pizza - 27 Nov 2007
It hardly seems necessary, with all the home-delivery possibilities available, to make suggestions for pizza sources, but if you want to ignore those stuffed-crust, soft dough or crunchy crust confections with exotic topping combinations and tuck into the simple open sandwich style of the original Napolitan snack, there are some good home-made versions around. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Prosciutto & other cured hams - 22 Nov 2007
Prosciutto di Parma from Italy and Jamon de Serrano from Spain are among the most seductive of cured meats. 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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