Monthly Archives: March 2010
Farmers Market
| March 31, 2010 | Posted by admin under Uncategorized |
As we transition into the warmer weather and longer days two things are guarantees. First I will owe the government money and second farm stands along the highways and country roads as well as streets in major cities farmers markets will spring up. For me this is truly a great time of year because this allows people who live in the city and don’t get out to the country that often to enjoy farm fresh products. Farmers markets can provide one with everything they need to sustain a healthy life style. All types of farmers and artisans set up booths along these closed streets for a day, a week in certain areas daily in many other locations. You can get fresh milk from local dairy farms as well as handcrafted cheese. There are many different kinds of meats from buffalo to chicken. Fresh eggs generally don’t get any fresher then when purchased directly from the farmer who raises the chickens. Many markets have artisanal bakers so you can purchase that perfect loaf for your grilled cheese sandwich or even an all natural brownie. You can even find a candle producer to impress your date with a candle lit dinner for two on your roof top. Don’t forget about the great flowers that are offered.
Fresh Produce: Mushrooms
Produce at farmers markets is the star attraction. The best thing about the produce is that its at the stand when its at its best. If the produce from your region was at the market and next week its not then you have to wait until next year. I believe that by more and more people filling their cupboards and refrigerators with this local product we begin to enjoy food for what its supposed to be. When you grab a peach from a farm stand and bit into it the natural sweet juices running down your arm, that peach tastes like more. So you get home stop by the grocery store and buy a peach, bite into it and nothing but chalky dryness that’s lacking in natural sugars, what a let down. Same thing goes with rediscovering the tomato. I grew up in Jersey and I have great memories of eating Jersey tomatoes at the shore during summer and the fruit was so sweet and juicy , it was incredible. Since then we as society demanded a different perfect red round tomato and the Jersey tomato was lost. Then along comes the popularity of heirloom variety tomatoes and once again society wants them year round so with all of our technological advancements we produce year round heirloom tomatoes.
Bite into a gorgeous marvel stripe tomato that has been picked at the peak of its ripeness from a farm within 200 miles then try one of these year round versions of that tomato and you will want to spit that year round baby in the face of the person who gave it to you. That being said one of the beautiful things about an heirloom tomato is that they have very thin skins and don’t last very long once picked and certainly don’t travel well. But this new variety travel great, have thick skin but aside from the color don’t resemble any of the great characteristics of a true seasonal heirloom.
This year I’ll be launching the 2010 season of the Penn Quarter Freshfarm Market. Every month we’ll focus on a local farmers’ produce and hold a cooking demonstration at Zola Wine & Kitchen for our Farmers in Residence program.
So Ill see you on Thursday April 1, 2010 at the Penn Quarter Farmers market opening!
Spring Chicken Salad with Shaved Farm Vegetables, Peppercorn-Honey Gaqtrique, Boiled Egg & Cracklings
Salad:
- 2 c. Shaved farmers market vegetables: carrots, baby zucchini, radishes, pearl onions, cucumbers, celery
- 4 c. Greens, cleaned and torn
- 3 c. Shredded chicken meat from a roasted chicken
- ½ c. Peppercorn-honey gastrique
- 4 ea. Soft poached eggs
- (Optional: Chicken cracklings made from shredded chicken skin, sautéed in oil)
- Peppercorn-Honey Gastrique
- ½ c. Meyer lemon juice
- ½ c. Shallots
- 2 Cloves Garlic
- 1 t. Ground black pepper
- 1 T. Peppercorns, cracked
- ½ c. Honey
- 1/3 c. Sugar
Place all ingredients except the coarse cracked black pepper in a small sauce pan. Bring jus to a boil over medium-high heat, then reduce heat to low and simmer. Strain mixture through a fine mesh sieve. Add cracked peppercorns, taste and adjust seasoning and tartness.
Zola Bites-A Gourmet Twist on Childhood Diner Favorites
| March 24, 2010 | Posted by admin under Uncategorized |
I’m very excited this week because we have made some updates to our menu in the
Silver dollar pancakes
Spy City Café. We have changed the table top items as well to present more of a diner feel. As for the menu offerings man they bring me back to the diners of my childhood in Bloomfield NJ.
First how could you go wrong with a Taylor Ham, egg and cheese on a hard roll? This sandwich, for me, is the best breakfast bite one can have. Crispy Taylor Ham, from the great state of New Jersey, topped with a fried egg and on slice of good old American cheese. All of this is served on a freshly baked roll delivered bright and early from our sister restaurant Potenza.
Cheddar Scramble
As if that is not enough we move into the daily specials which can be anything from maple sausage and egg scramble sliders with cheddar cheese, a Denver omelette Panini to breakfast burritos and the list goes on. Even though It’s hard to turn down the Taylor Ham, every once in a while one must partake in the simple pleasure that is corned beef hash. Ours is loaded with freshly braised and diced corned beef that has been cured in house from local farmers. We then have baked potatoes that have been diced, caramelized onions and sautéed red peppers some fresh thyme, butter and sear that mix on the griddle. No it’s not done yet. We fry a couple of farm fresh eggs and put those on top and for the finish we dress this pile of love with red pepper ketchup. Aspen is the place where I first enjoyed this version of non pureed corned beef hash, and I must say the difference is truly great.
All of this said we do have malted waffles, malted pancakes, Swiss and mushroom omelette, cheddar egg scramble and an egg-bacon stuffed croissant sandwich. That’s all for now but there is more to c
Bagels with Salmon
ome. See you in the café for some Zola Bites!
Clam Chowder: New England vs. Manhattan
| March 3, 2010 | Posted by admin under Uncategorized |
New England vs. Manhattan what style is your preference? Are you a New England fan that rich, creamy and lightly smoked form preferably a quality apple wood smoked bacon. On the flip side Manhattan style which is not creamy but made with tomato instead. For me it’s a no brainer but let’s talk it through for a minute. On my initial poll it starts out 50/50. I’m finding out that there is as much passion about your chowder style as there is between Yankees fans and red sox fans.
Here we go let’s start with New England style. Start with apple wood smoked bacon, potatoes, onions, celery, clam juice, chopped fresh clams, fresh herbs, cream and tighten it all up with a bit of finely ground saltines. Once the soup is complete add a bit of sherry. The Manhattan retains the bacon, mire poix, clam juice, chopped clams, and herbs but then substitute the cream for tomatoes. So the bottom line is do you want rich and creamy or alight and bright with the tomatoes?
As I have spoken with everyone in my immediate ear shot New England style is taking off. Most people don’t even want to credit the Manhattan style as being a legitimate version of chowder. I have received at least a dozen perplexed looks that indicate the lack of knowledge that Manhattan clam chowder is real. I just received an “I’m from New England and we don’t like tomatoes in our chowder”. Also with that don’t call it soup it’s chowder. Just got a call from a friend in Aspen so I asked the question and he much like me responded with, when in Rome. This being said I feel that both renditions are great and each serves a different purpose. Nothing warms the soul better than a hot cup of New England clam chowder in the dead of winter on the water. Just as when on a cold blustery day in a glass enclosed establishment overlooking the park amongst the hustle and bustle of a major city, the tomato based style sure fits the bill.
So tonight I think I’ll make both soups in order to see what works for me when in DC.
