http://www.eatwashington.com/ The latest news from eatWashingon. en-us Eat Washington eatwashington@gmail.com eatwashington@gmail.com http://www.eatwashington.com/article/chew_on_this_not_sleeping_makes_you_fat/ If you're under 21, your brain is still developing. Only 5 percent of high school seniors are getting eight hours' sleep a night. Less than that, grades suffer. Not enough sleep is one of the causes of young driver car crashes. That fact might not convince teenagers who believe in their own invincibility to get to bed in good time. So tell them, sleep loss also means weight gain. Wed, 10 Mar 2010 07:14:48 America/Los_Angeles http://www.eatwashington.com/article/chew_on_this_not_sleeping_makes_you_fat/ http://www.eatwashington.com/article/cakes_to_order_or_make_beautiful/ Easter's coming. Spring weddings are swishing into view. Baking cake for a celebration, cupcakes for school or work? Or need someone else to do it for you? Here's all you need to keep you in cake. Wed, 10 Mar 2010 06:48:53 America/Los_Angeles http://www.eatwashington.com/article/cakes_to_order_or_make_beautiful/ http://www.eatwashington.com/article/apple_tarte_tatin/ This French classic gets a contemporary make-over from Michelle Poteaux, co-owner and co-chef at Bastille. Easy to do - though perhaps not quite as beautifully as professional pastry chef Michelle has done - it's a star at any party year round. Wed, 10 Mar 2010 06:35:00 America/Los_Angeles http://www.eatwashington.com/article/apple_tarte_tatin/ http://www.eatwashington.com/article/my_favorite_markets_yasaman_persian_bakery/ Depending on who's behind the counter, it can be a little daunting shopping at Yasaman. Most of the women who serve are distant and seldom smile. Get over it. You're there for the best walnut macaroons you've ever eaten. Wed, 10 Mar 2010 06:28:36 America/Los_Angeles http://www.eatwashington.com/article/my_favorite_markets_yasaman_persian_bakery/ http://www.eatwashington.com/article/it_may_look_like_a_big_mac_but_it_isn_t/ You think you know junk food when you see it? Betcha you're wrong... Wed, 10 Mar 2010 03:32:16 America/Los_Angeles http://www.eatwashington.com/article/it_may_look_like_a_big_mac_but_it_isn_t/ http://www.eatwashington.com/article/cerkez_salad/ This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. Tue, 02 Mar 2010 06:56:45 America/Los_Angeles http://www.eatwashington.com/article/cerkez_salad/ http://www.eatwashington.com/article/shiraz_grocery/ The owner of this modest market in Rockville City Center presents himself as Marlboro Man of the Middle East. He's behind the till in a stetson, with flourishing face hair. He's got the sullen attitude of Clint Eastwood in 'The Good, The Bad and The Ugly' days down pat. Barely engaging in dialogue, he wants to know if you appreciate that the can of Sahadi Coffee you want to buy is of the powdered kind to brew in a tiny brass pot, not to be dumped in a cafetiere. If you're feeling at one with the cosmos, you might opt to construe this as considerate, not obstructive. Tue, 02 Mar 2010 06:53:08 America/Los_Angeles http://www.eatwashington.com/article/shiraz_grocery/ http://www.eatwashington.com/article/make_your_own_tahini/ This is a 15-minute exercise. All it takes is a blender, oil - vegetable or olive oil - and more sesame seeds than you'll find in a supermarket spice jar. Head to a Middle East market where they're sold in plastic bags. Tue, 02 Mar 2010 06:39:24 America/Los_Angeles http://www.eatwashington.com/article/make_your_own_tahini/ http://www.eatwashington.com/article/olives/ All olives begin life green. After that, it gets complicated. With so many varieties available, here's a breakdown of the most common to help you avoid the pits... Tue, 02 Mar 2010 06:26:54 America/Los_Angeles http://www.eatwashington.com/article/olives/ http://www.eatwashington.com/article/mike_isabella_chef_of_zaytinya/ In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award. Tue, 02 Mar 2010 05:45:46 America/Los_Angeles http://www.eatwashington.com/article/mike_isabella_chef_of_zaytinya/ http://www.eatwashington.com/article/chew_on_this_omega_3s_are_they_really_that_magical/ I noticed in my supermarket freezer a box of frozen fish fingers labelled 'Rich in Omega-3s'. Which made me wonder about whether this fishy oil hasn't become another fad nutrient promising more than it can deliver. Tue, 02 Mar 2010 05:07:03 America/Los_Angeles http://www.eatwashington.com/article/chew_on_this_omega_3s_are_they_really_that_magical/ http://www.eatwashington.com/article/chew_on_this_no_link_between_red_meat_and_cancer/ You know that assertion that too much red meat comsumption can give you bowel cancer? It's come under attack from scientists. An Oxford based study that followed 65,000 people throughout the 1990s found that vegetarians, far from being protected from bowel cancer as you might expect from non meat eaters, actually displayed a slightly higher incidence of the disease. Wed, 17 Feb 2010 05:44:55 America/Los_Angeles http://www.eatwashington.com/article/chew_on_this_no_link_between_red_meat_and_cancer/ http://www.eatwashington.com/article/plaza_market/ This Latin American market has been in Wheaton for years. Its shelves are stuffed with ingredients that, if they're not familiar, the owners are happy to explain to you and how they should be used. Some of them, like the choclo from Peru (pictured), sold dried, might inspire some different cooking adventures. Tue, 16 Feb 2010 17:28:17 America/Los_Angeles http://www.eatwashington.com/article/plaza_market/ http://www.eatwashington.com/article/veal_cheeks/ At Bistro Lepic, chef Simon Njiki-Nya cooks veal cheeks, a classic French slow braise he likes to pair with fresh pasta and basil. Tue, 16 Feb 2010 14:42:54 America/Los_Angeles http://www.eatwashington.com/article/veal_cheeks/ http://www.eatwashington.com/article/sam_dunn_of_saltwater_s_winning_de_chilling_chili/ This is an 'award-winning' chili recipe says Shoestring magazine, from the Martha's Vineyard's cook-off in the 2010 Big Chili Contests. It comes from Sam Dunn, owner-chef of the island's Saltwater restaurant and native Washingtonian. The secret, he says, is to slow cook it in a crockpot. I leave you to do the math to make it in smaller quantities. But why would you? It's perishing outside. You have enough friends...A winter wedding, perhaps...A winter banquet, maybe. And if not, arrange one and if necessary, rent the people. The recipe's worth it, and despite the lengthy list of ingredients, not lengthy in execution. Tue, 16 Feb 2010 08:55:00 America/Los_Angeles http://www.eatwashington.com/article/sam_dunn_of_saltwater_s_winning_de_chilling_chili/ http://www.eatwashington.com/article/simon_njiki_nya_chef_of_bistro_lepic/ Bistro Lepic is the kind of neighborhood restaurant Parisians are used to on every street corner. The waiter recognizes you if you come more than once. The food is honest and well-priced. And you're not pushed to gobble and go. While many Washingtonians rush to the new crop of French brasseries downtown, Bistro Lepic has been a quiet magnet on Wisconsin Avenue for the past 15 years, drawing those who know that there's more to a French menu than steak frites and mussels done six ways. Tue, 16 Feb 2010 07:27:53 America/Los_Angeles http://www.eatwashington.com/article/simon_njiki_nya_chef_of_bistro_lepic/ http://www.eatwashington.com/article/chilies_the_hot_stuff/ Chilies are addictive. Hillary Clinton apparently had hot sauce added to her food at the White House, while NPR political analyst Cokie Roberts is said to travel with a bottle in her purse. Tue, 16 Feb 2010 00:49:56 America/Los_Angeles http://www.eatwashington.com/article/chilies_the_hot_stuff/ http://www.eatwashington.com/article/chicken_shish_taouk/ Abdel Hash Housh, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish. Wed, 03 Feb 2010 06:34:16 America/Los_Angeles http://www.eatwashington.com/article/chicken_shish_taouk/ http://www.eatwashington.com/article/teff_a_gluten_free_grain/ If you are gluten intolerant, one bread you can eat is injera, the Ethiopian flatbread made with flour ground from teff. This ancient and tiny grain grown in the Ethiopian highlands is gluten free. Wed, 03 Feb 2010 06:33:48 America/Los_Angeles http://www.eatwashington.com/article/teff_a_gluten_free_grain/ http://www.eatwashington.com/article/chew_on_this_cushioned_running_shoes_or_manolos/ Are you a runner with a pair of those pricey shoes that look like you're wearing an IHOP stack of pancakes? So wrong. You should be wearing your highest Manolos. Wed, 03 Feb 2010 06:22:39 America/Los_Angeles http://www.eatwashington.com/article/chew_on_this_cushioned_running_shoes_or_manolos/ http://www.eatwashington.com/article/injera_what_is_it_and_how_to_make_it/ Injera, like Indian parathas and naan, is not just bread. It's cutlery. It's a pan liner. It's a plate. Tear off a strip, sweep it through the stew in the common bowl and bring the food to your mouth. At least, that's what you do if you're a skilled Ethiopian. If you're me, you're one fragile step away from a dry cleaner's bill... Wed, 03 Feb 2010 05:55:00 America/Los_Angeles http://www.eatwashington.com/article/injera_what_is_it_and_how_to_make_it/ http://www.eatwashington.com/article/bread_corner/ Danny Song is the owner of this seductive Chinese bakery in the Rockville Shopping Center. Go in at your peril. Everything, as they boast on their receipts, is baked fresh daily. 'Everything' means Portuguese egg custard tarts, plump and flaky croissants, red bean mochi, apple crisps, apple and other fruit tarts, coconut custard buns, stuffed Chinese breads and buns, and more. Wed, 03 Feb 2010 05:27:50 America/Los_Angeles http://www.eatwashington.com/article/bread_corner/ http://www.eatwashington.com/article/abdel_hash_housh_chef_of_neyla/ Twice a week, before coming into his restaurant, Neyla chef Abdel Hash Housh would squeeze in time for classes in English at the Washington Literary Council. Wed, 03 Feb 2010 05:22:17 America/Los_Angeles http://www.eatwashington.com/article/abdel_hash_housh_chef_of_neyla/ http://www.eatwashington.com/article/chew_on_this_are_we_really_being_served/ Wesley Morton, this week's chef profile, was impressed by the service in London restaurants. It's an issue that Washington's European chefs jump on: the difficulty of training wait staff to the level that's the norm on continental Europe. Waiters are instructed in the US to act as the friends-for-the-evening of strangers who are paying for their services. In Europe, waiters are trained to melt into the background. Here are my personal beefs. Wed, 27 Jan 2010 08:21:30 America/Los_Angeles http://www.eatwashington.com/article/chew_on_this_are_we_really_being_served/ http://www.eatwashington.com/article/how_to_truss_a_chicken/ Tying up a chicken ready for roasting can turn into a game of cat's cradle with a tangle of string. But this video takes the knitting out of the process. Wed, 27 Jan 2010 08:07:38 America/Los_Angeles http://www.eatwashington.com/article/how_to_truss_a_chicken/ http://www.eatwashington.com/article/cork_market_tasting_room/ This is obviously not a picture of a DC market. But Cork Market & Tasting Room is selling one of the best Cheddars I've tasted in a long while - from Tobermory, the only town on a small island off the West Coast of Scotland. A bit of a stretch for sourcing stuff, you might think. But this offshoot of the 14th St NW bar opened by Diane Gross and Khalid Pitts in 2008 is filled with unexpected goodies. Wed, 27 Jan 2010 07:39:17 America/Los_Angeles http://www.eatwashington.com/article/cork_market_tasting_room/ http://www.eatwashington.com/article/shepherd_s_pie/ Wesley Morton's Shepherd's Pie - one of gastropub AGAINN's most popular dishes - is a good comfort food dish any time of year. Wed, 27 Jan 2010 07:11:51 America/Los_Angeles http://www.eatwashington.com/article/shepherd_s_pie/ http://www.eatwashington.com/article/wesley_morton_chef_of_againn/ It's a little disconcerting for a Brit to be sitting at the bar of a bistro brasserie in Washington listening to its American chef enthuse about bangers-and-mash, cock-a-leekie, and the best kind of potato topping for a shepherd's pie. But a conversation with Wesley Morton, chef of the New York Ave NW gastropub AGAINN heads down those avenues with side trips into discussions of his favorite watering holes in London. When he was hired to head the kitchen he and owner Mark Weiss agreed it was vital to spend time in the British capital to see what was happening in contemporary English kitchens for themselves. Wed, 27 Jan 2010 06:36:13 America/Los_Angeles http://www.eatwashington.com/article/wesley_morton_chef_of_againn/ http://www.eatwashington.com/article/earthy_delights/ Potatoes get such a bad rap. But they're one of the world's most versatile and nutritious ingredients. Here are some spud, tatty and tater facts. Wed, 27 Jan 2010 06:11:11 America/Los_Angeles http://www.eatwashington.com/article/earthy_delights/ http://www.eatwashington.com/article/heavenly_pearls/ Poaching at extreme levels along with the effects of pollution have forced a moratorium on the import of caviar from the Caspian Sea. But U.S. caviar makes a good alternative. Sun, 17 Jan 2010 06:32:00 America/Los_Angeles http://www.eatwashington.com/article/heavenly_pearls/