I'm lovin it (the it being kale, my new favorite vegetable). After last week's success with this nutritional powerhouse, I decided to make another kale dish. I promised a dish by Dan Barber, the chef at the Stone Barns at Blue Hill, where I enjoyed a creamy, salty, tangy, soft-boiled egg drizzled with a pancetta vinaigrette, placed on a nest of arugula. It was an amazing egg. So, after searching for kale on the internets, I was pleased to find a recipe for melted kale and farro by Mr. Barber.
The next dc food blogger happy hour is November 4th at the Black Squirrel, one of my favorite bars in Adams Morgan. The Black Squirrel has a killer beer list and tasty bar food. The crispy calamari is a personal favorite.
Come and meet fellow food bloggers (we'll be on the second floor). Please RSVP in the comments and help get the word out by posting the photo above.
Not sure what this is all about? Check out photos from our last rendezvous at CommonWealth and Poste.
Macheesmo is making snicker doodles. Modern Domestic is making whoopi pies. Adventures in Shaw, the mastermind behind the bake sale, is making heath bar cookies and some other goodies. Thrifty DC Cooks is making rice crispy treats and caramel apples. State Dinner is making chocolate chip pumpkin bread. And there are more food bloggers that I have yet to mention --stay tuned for more updates coming via Twitter.
Barton Seaver, the Chef at the helm of Blue Ridge restaurant, says "if you can turn on your stove, you can cook fish." He's right. Cooking fish is easy. And, more importantly, it's TASTY. I would happily give up meat if I could eat fresh, sustainable fish every night for dinner. The problem is that fish is expensive and most varieties you find in the supermarket are unsustainable and usually not that fresh. Further, I want to know the origin of the shrimp. I don't want to eat farmed shrimp from China because I've read the news articles. I don't want to get into that here, because this blog is about arousing people's appetites, but let's just say that imported farmed shrimp is definitely bad for the environment and it's probably bad for you. That is why I'm eagerly anticipating the opening of Seaver's new fresh fish market, which will feature sustainable fish choices.
Enough about that. Let's talk about this dish. It's basic, easy, and packs HUGE flavor from the onions, thyme, and garlic. Cooking the shrimp in the tomato broth produces a juicy, tender shrimp, and the feta brings the salt. All you need to add is crusty bread to sop all the goodness up from the pan.
is my favorite season. Easily. Sure, summer brings watermelon,
beach trips, and outdoor BBQs, but --at least in Washington, DC -- it also brings
oppressive humidity, which necessitates a co-dependent relationship with my air
conditioner. Not fall, though. Fall brings light, cool air that requires comfy jeans
and big sweaters. Sure, no watermelon, but what about ripe, juicy, honey crisp
apples from West Virginia?