Food

Food Hacking Link roundup

Posted Wed, 12/21/2011 - 11:31 by Jon

Making flavored (smoked, sweetened) salts: http://www.americastestkitchenfeed.com/holiday-handbook/2011/12/3-delici...

Dry-age your steak at home: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhouse+quali...

Ice cube trays and nigiri: http://lifehacker.com/5859069/make-nigiri-sushi-quickly-in-an-ice-cube-tray

Shuck Local - the business behind a good Rappahannock Oyster: http://www.welovedc.com/2011/12/15/we-love-food-rappahannock-river-oyste...

Food Links: Bacon Hacking, Beer Politics, More Politics

Posted Sun, 09/11/2011 - 16:17 by Jon

Eight bacon "hacks" : http://lifehacker.com/5837068/8-essential-bacon-hacks (best hack: bacon cups). OK, one more bacon hack: homemade bacon salt: http://lifehacker.com/5838933/make-your-own-bacon-salt . OK, last bacon hack, a Cooks Illustrated method for using bacon paste (their term, not mine) to help chicken kabobs: http://www.101cookingfortwo.com/2011/04/bacon-coated-chicken-kabobs.html

Another fun hack (or a disaster) - sous-vide cooking salmon in your sink: http://lifehacker.com/5830856/cook-salmon-sous+vide-in-your-kitchen-sink...

In DC, we are at the peak weeks for stone fruit. Peaches, nectarines, apricots, plums. If it's a drupe, it's in season. For those of us with generally laughable growing seasons, this is pretty exciting. So, well, we might have gone a bit overboard in buying the past few weeks. We bought Marvin out of apricots the first week he had them to make jam for the winter, and keep ending up with, well, more peaches and nectarines than most sane people would try to tackle in a week.

A Tasty Breakfast

Posted Mon, 07/18/2011 - 19:28 by Jon

Pan seared tamale breakfast with fresh fruit

We came to the realization that if we want to preserve treats from this summer for the winter, then we need space to do that. We've done pretty well on our house-canned goods, but lacking a Freezer of Unusual Size (I don't think they exist), this meant we had to find uses for some items stored away in there currently.

Menu for the week of June 26

Posted Fri, 06/24/2011 - 18:20 by Jon

Sun: grilled whole rainbow trout, stuffed with lemon and rosemary, brushed with garlic scape pesto, with quinoa, grilled squash, and side salad of purslane and seabeans.

Mon : artesenal pizza w/salad on top
Tues: Gnocci in a brown butter sauce and side veg
Wed : Composed Salad w/ tuna
Thus: H St. / Art Walk
Fri : Baguette slices with heirloom tomatoes and fresh mozzarella, cured meats, cheese, olives, pickled mushrooms...

For the Record: Komi 5/28

Posted Sat, 06/04/2011 - 04:58 by Audrey

1. House-made brioche with smoked trout roe and greek yogurt
2. Cured salmon with squid ink toast and raw pacific mexican whitefish with green tomato
3. Raw scallops two ways - with coconut milk and with crumbled pistachios
4. Burrata with asparagus and lemon breadcrumbs
5. Egg ravioli with ramps and dried tuna flakes
6. One-bite spanakopita
7. Smoked fois gras with pea purée
8. House-made half smoke with spicy tomato chutney, half sour pickle and beer
9. Warm date stuffed with marscspone topped w olive oil and sea salt

Spring Menu: Week of May 21

Posted Fri, 05/27/2011 - 13:22 by Jon

Sunday night: grass-fed steak from Canales meats in Eastern Market

Monday: Fiddlehead fern salad with baked potato

Italian Week: Menu for the week of May 15

Posted Sun, 05/15/2011 - 13:27 by Jon

Sunday: Pizza with red sauce, fresh mushrooms and mozarella

Monday: Salad night

Tuesday: Spaghetti with lamb-sausage meatballs

Wednesday: Italian-style tapas featuring virginia cured ham prosciutto and pistacho pesto

Thus: Salad and Leftovers night

Menu: Asian week

Posted Sun, 02/06/2011 - 03:00 by Jon

We started the week with some oysters from BlackSalt, and then dived in to a full asian-inspired week.

Sunday was roll-your-own sushi, and we got playful with some fried wonton wrappers and seaweed salads from BlackSalt

Monday was steam buns using some leftover ham from the previous week, and steam buns frozen after making waaay more than we could eat in this recipe

Menu: Southern Week

Posted Sun, 01/30/2011 - 09:54 by Jon

Sunday was glazed ham, using an overly complex glazing recipe which I'd not revisit. The addition of cardamom and other spices was intriguing, but over the top in the end.

Monday was gourmet mac-and-cheese, abusing the "cheese ends" bin from the grocery to great effect.

Tuesday was audrey's shrimp louis salad

We had various combinations of leftovers and winter veggies (brussel sprouts, kale, etc.) the rest of the week.

We're really tired of winter veggies.

Audrey and Jon

One year and counting!