the arugula files

Almond Joy Bark (To Temper or Not to Temper?)

A few days ago when I made this tart, I had an epiphany: I could make my own Almond Joy candy bark.  After a few searches on the internets, I found that making chocolate bark is easy.  There is, however, the question of whether or not to "temper" the chocolate.

Chocolate, Almond, and Toasted Coconut Tart

This tart was inspired by a recipe I found in Bon Appetit.  The original called for dried fruit and nuts, but tossed out the idea of using coconut.  A bag of toasted coconut has been sitting in my pantry forever, waiting patiently, so I thought I would give it a whirl.  While I was melting the chocolate, I got to thinking that something was missing from the dish.  It wasn't long before it came to me: almonds. I had almonds in my pantry, too.  Chocolate, plus toasted coconut, plus almonds? Without really intending to, I made an Almond Joy Tart. 

Fresh Farm Market in Dupont Open After the Blizzard of 2009

 A few intrepid farmers greeted hungry shoppers in Dupont Circle this morning.  I spotted crabcakes, pasta, meat, eggs, potatoes, cabbages, Brussels sprouts, radishes, chard, collard greens, onions, and lots more.  

Snow Day Reading

Hot chocolate recipes from Modern Domestic

Sparkling cranberries from 101 Cookbooks

Do food labels lead to healthier eating? from the Atlantic

Not Eating Animals by Sam Sifton at the New York Times

Mujadarrah (Lentils and Rice with Onions), another meatless wonder from the Oyster Evangelist

Food Blogger Potluck: January 6 (2010!)

 

What could be better than a food blogger potluck? Um, peace on earth?  That's all I can think of. 

Come join us for our Potluck Post-Holiday party. Special thanks to Union Row and Capital Cooking for providing the space and thanks to co-hosts: Gradually Greener, ModernDomestic, The Arugula Files, Capital Spice, Capital Cooking, DininginDC, WeLoveDC, Beerspotter.

Please bring a dish and/or drink to share. RSVP here. We look forward to seeing you on January 6th. 2010!  Mark your calendars.

I cannot wait to try dishes from some of my favorite DC food bloggers!

p.s., Spread the word by posting this flyer on your blog. 

Classy and Trashy Appetizers for the Holidays

In preparation for holiday parties, I dug around in the arugula files recipe box to find some tasty crowd pleasers. Here are a few dishes that are quick and easy, and are sure to make you wicked popular. 

Savory Palmiers
Habanero Gold Jelly with Brie
Parmesan and Thyme Crackers
Baked Shrimp Scampi
Mini Quiches
Figs wrapped in Bacon
Spinach and Artichoke Dip
Glogg

I'll let you decide which are classy or trashy!

Loving Leeks: Braised Leeks and Yukon Golds

Do you remember the scene in the Bridget Jones's Diary when she makes leek soup? Lacking proper kitchen string, she ties the leeks with blue ribbon. Voilà: blue soup. Oh man, I love that movie. And it turns out, I love leeks, too. Of course, this is a dish that even the most rabid carnivore could love. You know why? Because it tastes like whipped, creamy mashed potatoes, but way better.

Test Kitchen Vegetable: Loving Leeks?

Up until now, I've overlooked leeks --completely.  I use onions, a close cousin to leeks, all the time. Leeks?  I've used once--maybe twice--my entire life.  I'm not sure why, dear leeks, I've ignored you.  You are quite good looking with your tall stalk and lovely green complexion.  Now that I think about it, how could I have ignored such a looker for so long?

My relationship with leeks is about to change as they are my new test kitchen vegetable. Over the next few weeks, I'm going to get to know leeks.  If leeks are anything like kale, then it will be the beginning of a life long relationship. If they are anything like parsnips, I'll have to "unfriend" them right away.  Stay tuned for the ending of this vegetable cliffhanger.  And, if you have any ideas for great leek recipes, please leave a link in the comments.