the arugula files

Blood Oranges

Blood oranges are everywhere on the internets. Like here, here, and here.  And why shouldn't they be the center of attention--they're gorgeous.  I know this sounds absurd, but when I cut into a blood orange, and see the inside, I feel mesmerized by the unexpected color and contrast.  When I saw that blood oranges were four for $3 at Whole Foods I bought eight.  I couldn't help myself.  Some ended up in a fruit salad for brunch, and one I ate for an afternoon snack.  Tonight there were two left, waiting patiently in my fruit bowl.  I've seen more than a few blood orange, onion, and olive salads on the internets, which were intriguing.  The other part of a blood orange salad that appealed to me was my 800 calorie lunch.  I needed to some how balance the effects of Pastitsio (Greek Lasagna), and a salad seemed prudent.  Knowing that I would use my blood oranges actually made the idea of a salad sound exciting. 

Alice Waters an Evil Doer? No. Not Even Close.

For those of you sleeping with your eyes open, an Alice Waters smack down is in full effect and it’s taking place on the INTERNETS. Anthony Bourdain fired the first shot, slamming Alice Waters in our very own DCist.  “Alice Waters annoys the living shit out of me,” said Bourdain. You can read all about it here, here, and here. Bourdain’s main complaint is legitimate—sometimes Waters comes across sounding elitist, but the core of her mission is true and honest, something Bourdain humbly admits (while mentioning that even her actions don’t always live up to the standards she sets for others).  Bourdain ripping Alice a new head of lettuce was entertaining. 

But it wasn’t long before Washingtonian’s Todd Kliman got in the ring, giving Alice a one-two on NPR, of all places. Read the comments; the people's republic of NPR—of which I'm a proud member—is pissed.  As a side note, I can see the NPR online editor lapping up Kliman’s “unexpected voice” and then filing it away in the npr “nonpartisan/not so liberal” smoke and mirrors kit.  Kliman was ruthless, and, I might say, sloppy in his argument against Waters.  You expect Anthony Bourdain to say stupid shit about EVERYONE; it’s his modus operandi. But Todd Kliman?  He’s a respectable critic.  A James Beard winner.  Yet, he makes the argument that we should be eating food from Timbuktu, if we want.  His mission: find the most exciting food, no matter what the cost.  As one commenter put it: "Mr. Kliman's ire smacks of an entirely different sort of snobbery: food imperialism. I want it, I can afford it, therefore I should have it regardless of the consequences." 

Bacon, Cheddar, and Scallion Mini-Quiches

This past weekend I worked on finding the perfect biscuit recipe. I hatched this test kitchen plan with my friend Jeff, who is a cuckoo for biscuits (who isn’t?). We selected three recipes--all different variations on ingredients and level of difficulty.  Marcus took photos and Anne, Jeff’s wife and one of my bestest friends, offered Christopher Kimball type comments, like “hey bozo, the biscuits are totally burning.”  I will be posting our results some time this week. 

For now, here is Anne and Jeff’s recipe for mini-quiches, which they served before we got started on biscuit-palooza.  They were delicious and very addictive. 

Tips for Roasting Brussels Sprouts

Have I mentioned that I love brussels sprouts?  Yes, I guess I did.  All I'm saying is if you are a sprouts hatah, try cooking them different ways.  The easiest--and one of the tastiest--is roasting.  I used to think of roasting in simplistic terms until I realized that following a few extra steps could make a big difference in flavor:

• Preheat your oven to 475 degrees
• Trim and cut sprouts evenly
• In a large bowl drizzle olive oil, salt, and red pepper flakes (if you want a lot of kick).  Use your hands to mix well
• Line a heavy duty baking sheet with parchment paper
• Place sprouts cut side down
• Roast for 15 minutes or until tender
• Top with lemon zest or parmesan

Yum.  Yum.  Yum.

Parmesan & Thyme Crackers

 
These crackers are like Cheez Its only fancier and tastier. If you like cheese, you'll like these.  Use parmesan reggiano (throw out those green cans!) and make sure not to over cook them.  You want the crackers to have light golden edges.

Shiitake and Cremini Mushroom Pizza with Roasted Garlic and Thyme

Today at the farmers market, I had a hard time finding vegetables that grow above ground.  There were parsnips, pumpkins, squash, sweet potatoes, potatoes, carrots, and beets.  Then I came across the mushroom stand.  I bought a box of cremini and a box of shiitake.  The mushrooms matched with thyme and roasted garlic packed this pizza with flavor.  It didn't even need cheese, but I added some anyway because I didn't want my parmesan to feel left out.

Where's Alice? (Overheard at Dupont Farmers Market)

Like every where else in DC, the excitement this morning at Dupont Circle Farmers Market was palpable.  Alice Waters is in town for the inauguration (she's cooking a big dinner at the Philips Museum right across from the market), and everyone had their eyes peeled, hoping she might take a stroll through the farm stands.

I overheard a woman ask one of the farmers if he had seen Alice Waters yet.  His response was priceless.  "I wouldn't recognize Alice Waters if she hit me over the head." Hilarious.  A small crowd of organic food nerds--um, including me--waiting for an Alice Waters sighting, like the tween set clamoring for the Jonas Brothers.  I didn't see Alice, but I did notice Jose Andres (Minibar, Zatinya, Oyamel, Cafe Atlantico, and Jaleo) and Barton Seaver (formerly of Hook).  Update: Alice did show up later in the day, but I missed her.  Photo from DC Central Kitchen after the jump.

Linguine with Arugula and a Farm Fresh Egg

Adding a fried egg on top of pizza, pasta, hamburgers--you name it-- is the new food trend for 2009, according to Bon Appetit.  I'm all for this.  Eggs can make a boring dish exciting.  Like this dish, for example.  My original plan was fresh linguine, arugula, garlic, lemon, and some parmesan reggiano.  Boring!  Adding a fried egg on top provides protein and makes the sauce creamy, a nice contrast to the salty parmesan.