• 15Aug
    IMG_20140815_151533_602

    CSA box production line. The ones with kale on top are complete.

    Groupon has  a certificate (which they are almost out of so move quickly) that lets you get a produce box from Nall’s (Friday or Saturday) for $12 ($22 value). I just picked up this week’s box, which includes peaches, nectarines, 2 bunches of kale, mushrooms, 4 large green bell peppers, 3 huge peaches, 3 small nectarines, 2 ears of corn and a canary melon. They handled my mushroom allergy by making a box up for my separately and substituting a teeny loaf of bread.

    I will say that 4 big green bell peppers is a lot of green peppers for me–a variety of pepper colors would have been nicer. I have no intention of making stuffed peppers, so some of them may go bad before I can eat them in salads or put some in this or that dish.

    I also bought strawberries, yellow summer squash, a large yellow tomato, and a bottle of Runningbyrd Summer Rain local artisinal sweet tea. I buy a watermelon there weekly, and they have a good variety of them.

    Nall’s has 2 weeks left of the weekly summer CSA program before the fall program begins.

    -JAY

  • 10Aug

    DC Food Blogger Happy Hour Wednesday was hosted by Wendy Brannen of USApples and myself at Roofers Union in Adams Morgan (in the former space of The Reef). We sampled a variety of Executive Chef Marjorie Meek-Bradley‘s delicious apple themed dishes and a great cocktail Bartender Frank Mills created. Frank named the cocktail “How Do You Like Dem Apples” and provided us with the below recipe (for an individual cocktail):

    -JAY

    Roofers Union on Urbanspoon

  • 17Jul

    USApples has a weekly selfie (with an apple) contest. Two weeks ago, a photo of a guy in a cubicle with an apple on his head won a Dizzy Pig‘s gift pack. My picture of a pirana attacking me while I was eating an apple won last week, so today I was happy to find a box of Brooks Tropical‘s fruit at my door. In the box was a lime, SlimCado, dragon fruit, and red papaya.

    Next week’s prize is a Tajin seasoning gift pack. Having tried Tajin’s seasonings, I recommend entering the contest.

    Tajin Seasoning Gift Packs
    Tajin Seasoning Gift Packs

    Weekly deadlines are the next five Sundays. The contest rules are here.

    Sunday, July 20, 2014

    Sunday, July 27, 2014

    Sunday, August 3, 2014

    Sunday, August 10, 2014

    Friday, August 15, 2014

    - See more at: http://www.usappleblog.org/apple-summer-selfie-photo-contest-rules/#sthash.JnQ7IKN0.dpuf

    -JAY

    Sunday, July 20, 2014

    Sunday, July 27, 2014

    Sunday, August 3, 2014

    Sunday, August 10, 2014

    Friday, August 15, 2014

    - See more at: http://www.usappleblog.org/apple-summer-selfie-photo-contest-rules/#sthash.JnQ7IKN0.dpuf

    Sunday, July 20, 2014

    Sunday, July 27, 2014

    Sunday, August 3, 2014

    Sunday, August 10, 2014

    Friday, August 15, 2014

    - See more at: http://www.usappleblog.org/apple-summer-selfie-photo-contest-rules/#sthash.JnQ7IKN0.dpuf

    Sunday, July 20, 2014

    Sunday, July 27, 2014

    Sunday, August 3, 2014

    Sunday, August 10, 2014

    Friday, August 15, 2014

    - See more at: http://www.usappleblog.org/apple-summer-selfie-photo-contest-rules/#sthash.JnQ7IKN0.dpuf

  • 12Jun

    Please vote for my two recipes in the “V Culinary Challenge.” Mine are the Vidalia Onion Cobbler and Vidalia Onions & Colby Jack Fried Empanadas. Both of these recipes came out delicious, so I entered two dishes. You need to “like” the Vidalia page in order to vote for anything. Then select “Vote Now,” scroll down, and vote for both of them. Thanks!

    The recipes are below: Read the rest of this entry »

  • 07Nov
    beef_1

    Here’s a burger.

    What can be better than having great tasting, hormone free, locally raised beef delivered to your door? In a society that now focuses on the importance of eating organic and knowing where your food comes from, the Firelands Cattle Company comes to the rescue. We were lucky enough to be given a box of Firelands’ products to review.

    The Firelands Cattle Company began with the intention of bringing the Kobe style raising practices to the heartlands of America. Their business practices center on the motto that they are involved in every step of the customer experience ranging from the rearing, production, packaging, and delivery to each customers’ doorstep. Therefore, you as the consumer can know EXACTLY where your food comes from and can rest assured that there is a stamp of approval guaranteeing that each cow is hormone free and given an all-natural feed consisting of corn, oats, and grains. The result? Some of the greatest tasting red meat in the world. Go to their website for a full scientific explanation of what makes the kobe style the best.

    beef_chili

    Beef Chilli.

    Each order is vacuum sealed and freezer packed to arrive completely fresh and ready for consumption at your door step. They offer hamburger patties, sirloins, rib-eyes, T-bones, ground beef and more. I was fortunate enough to try the hamburgers, ground beef and a sirloin myself. The steak was so tender it literally melted in my mouth. And both the hamburger patties and ground beef were packed with delicious flavor. The hamburger was plump with delicious moist juices and the ground beef made the best chili I’ve had this year.

    You can order Firelands’ beef yourself and see why American Kobe Beef is the way to go for freshness and flavor.

    -JPM (Joyana)

    Editor’s Note (JAY): I tried the burgers, and they were excellent grilled (and topped with my own home-made Chimichurri). :)

    Disclosure: From time to time, we are given free items, meals, or entry to events.

  • 29Oct
    rsz_relayfoods

    This is what was supposed to be in the produce box, but they ran out of some items so made substitutions. It would be nice if this list was representative of what they actually gave me in the box.

    I recently added an ad/coupon for Relay Foods (a grocery pickup/delivery service) to the right side of DCFüd so that our readers can save $30 off of $50 on their first order. (Or, you can use the code “9wz8kg” instead.) Relay Foods has many good quality products including those from local businesses and farms. I decided to try the grocery delivery service, and write this review about my experience with Relay Foods. I ordered $50 in groceries (total before adding the discount code).

    The Groceries:

    • Local Bounty Share Produce Box. Between the day of the order and the delivery, they changed the box to Fall produce. They should have sent me an email, so that I knew I’d get different produce than I’d ordered. The box did have good quality items, but some of the items in the Fall box were out of stock, so they replaced them with other items. Instead of 2 Asian pears, I received 1 pear but there was also 2 bell peppers instead of one. Instead of butternut squash,  received a small yellow summer squash. Instead of potatoes I received extra sweet potatoes.The greens in the box were organic mustard greens (that were actually from California while everything else seems to be local). The pear has a sticker identifying it as this Stemlit product (and organic); the pear was quite good.
    • Artisan Cuts‘ Freebird Whole Chicken from Artisan Cuts. Their description of the chicken: “These humanely raised chickens are grown in Amish Country, by experienced family farmers, who follow strict animal welfare standards. The chickens are free-roaming in well-ventilated, spacious barns, which offer more room than those of factory-raised birds. The chickens are vegetarian fed sun ripened corn and soybeans, and are never treated with antibiotics.” The chicken was very flavorful and obviously high quality; I will definitely purchase one in a future order.
    • Artisan Cuts’ Plainville Farms Ground Turkey – Fresh, 1 lb. I messed up the ground turkey meatballs by forgetting to add the beaten egg. They taste great, but are heavy and their texture is off, so can’t really judge the ingredient.
    • Family Ties & Pies‘ Mixed Berry Pistachio Scones, two Scones (frozen). I enjoyed the scones, and may try different varieties next time.
    • Mimi’s Whole Grain Cinnamon Rolls, Honey Whole Wheat, 6-8 Pack, 20 oz. These are very good when warmed up.
    • Mission Home Bakeshop‘s Homemade Honey Oatmeal Bread, 16 oz. This had great flavor and texture when used to make French toast.
    • Bombolini Pasta‘s Spinach Fettuccine, 16 oz. It arrived half frozen, but it should not have been frozen at all. When I cooked it, the pasta stuck together (because it is not packaged in one layer so it can be frozen), was gummy, and inedible. I let Relay Foods know about the inedible pasta, and they apologized, removed the item from my bill, and gave me a $5 credit to be used on a future item.

    Other good products Relay Foods Carries:

    Virginia Vinegar Works. I’ve only tried the Heritage Blend Red (which is a good local product) but I noticed that they have the 500 ml White Heritage Blend and Chardonnay varieties on sale for $7.20 (instead of $12) right now.

    Holy Grael Sorbet. My favorite of Holy Grael sorbet is the Blackberry Lime.

    Cavanna Pasta. I am a fan of their Artichoke-Pesto Cannelloni and Spinach-Egg Taglierni.

    Moorenko’s Ice Cream. I have written about this company previously, and Relay Foods carry one of my favorites, the Honey Lavender.

    Soupergirl. We wrote about this soup company in 2009.

    Pickup and Delivery:

    Relay Foods has a map of their pickup spots. You can also get your order delivered (for a fee) or signup for monthly delivery service (for a larger fee).

    Customer Service:

    Relay Foods’ customer service by email and phone is excellent. When I noticed that the ground turkey I ordered was listed in my confirmation message as frozen instead of fresh, I called Relay Foods to change the item. The representative said they were out of fresh ground turkey, told me how to edit my cart, and told me to check the site in the next few days to see if it was back in stock. I let her know that I’d remove the frozen item and that they could email me if they have the fresh version in the next few days. The representative agreed and stated that she would call their butcher. I got an email the next day saying the item is back in stock, and added it back to my order. Customer Service (as mentioned earlier) also handled the issue with the spinach pasta in a positive way.

    The delivery person was running a half hour late (there was a 2 hour range), a customer service person called me at the end of my time range to let me know. When the delivery person (who was very nice) gave me the box (and I checked it out), there was a whole chicken I didn’t order. She told me I could keep it for free.

    So, yes, there were a few glitches here and there, but it is a new business. I will definitely order from Relay Foods again.

    -Jason

  • 04Oct

    Tomatos afterGrowing up in Virginia, with its beautifully changing seasons and abundance of local produce, I have developed certain food craving patterns. Tomatoes are at the top of my seasonal cravings list. For most of fall and all of winter, I dream of perfectly ripe tomatoes just picked and still warm from the sun. As soon as the last frost thaws, I can’t wait to get my hands dirty and plant some. And every spring, without fail, I develop amnesia and decide that it’s a great idea to plant way too many tomato plants. My crazy, tomato-deprived side says, “Why plant just one??!” and my logical side falls for it every time.

    Roasted tomatoes finished productSo, at some point during the summer I have tomatoes of all different shapes and sizes coming out of my ears. While I would never consider this a problem, it is certainly a situation that needs to be dealt with. I do the obvious and toss them in salads, add them to sandwiches (BLTs anyone?), throw them into various pasta dishes, and frequently make my son’s favorite: Caprese salad. But I also try to come up with new, creative recipes of my own. I made a fantastic rustic tomato soup a few summers ago… of course I’ve made marinara sauce and fresh salsa… but my favorite creation came to me this summer when, after a few days of being ignored, my roma and cherry tomato plants were bursting with ripe fruit. I stood staring at my tomato-covered counter top, waiting for inspiration to strike… and boy did it. I’m still patting myself on the back.

    CrostiniWith sun-dried tomatoes in mind, I created something even better. I thought about calling them “oven dried” but they aren’t dry at all. So, I settled on “slow roasted” and never looked back.

    Now, obviously I used fresh summertime tomatoes, but this would be a great way to transform the less than desirable supermarket tomatoes we are forced to buy in the fall and winter—something I am definitely planning on doing, and I hope you will too.

    Slow Roasted Tomatoes

    Ingredients: 

    • Lots of smaller tomatoes such as roma, cherry, or grape, halved-about 8 cups (they shrink after roasting)
    • 1/4 cup Olive oil
    • salt and pepper
    • pinch or two of red pepper flakes to taste
    • fresh herbs, oregano and thyme are my favorites
    • 4 garlic cloves, peeled and very thinly sliced

    To prepare: 

    Preheat oven to 250 degrees.

    Place all ingredients in a large mixing bowl. Toss gently to coat the tomatoes and spread the entire mixture evenly on a large rimmed baking sheet(s). You want an even layer with no overlapping.

    Roast for 2-6 hours, gently tossing occasionally (or just shake and rotate the pan). The time is broad, I know, but it depends on the juiciness and size of your tomatoes and your oven. The tomatoes will shrink and their juices will dry slightly. Don’t take them too far; you want them to still have some juiciness. This really needs to be judged by eye, so just check on them occasionally.

    Enjoy straight from the oven, or transfer, along with all juices and herbs, to a mason jar or other storage container, cover with more olive oil and store in refrigerator.

    Note-The olive oil will harden upon refrigeration. Allow refrigerated tomatoes to sit at room temperature for 30-40 minutes before using.

    Serving suggestion (and THE reason to make these tomatoes…)

    Roasted Tomato and Goat Cheese Crostini 

    Ingredients:

    • Baguette, or any good bread, sliced 1/4 inch thick on an angle
    • Oven roasted tomatoes
    • Fresh goat cheese
    • Fresh basil

    To prepare:

    Drizzle or brush bread slices lightly with olive oil, and either toast in a 350 degree oven 10-15 minutes, or gently toast in a grill pan or skillet until lightly golden on both sides, but still tender in the middle. Transfer to a platter and smear with a tablespoon or two of goat cheese, top with oven roasted tomatoes, and sprinkle with fresh chopped basil. Enjoy!

    -ALH

  • 19Aug

    I’m on a protein kick – I’ve been going for over 100g/day which, unless you’re willing to suffer masses of artificially-flavored shakes and supplements, can be a challenge. I also avoid processed foods, so I have learned to be pretty handy with shrimp and quinoa. This is one of my favorites.

    Gambas!You’ll need:

    • About 20 shrimp
    • 3 cloves of garlic, diced.
    • A mix of about 2.5 tablespoons of fresh ground black pepper with about 1/2 tablespoon salt. Grind in a few sichuan peppercorns too for a nice extra somethin’-somethin’.
    • 1/4 cup lemon juice
    • Olive Oil
    • Quinoa

    I use frozen cleaned shrimp because I’m lazy. Fresh would make this even more awesome.

    So, get your quinoa cooking as you do. While that cooks, saute your garlic in olive oil. Toss in the shrimp (at room temperature), and stir in about half of the pepper/salt mix. Cook over medium heat for about 5 minutes, or until the shrimp are almost done. At that point, stir in the rest of the salt and pepper.

    When the shrimp are fully cooked, remove them to your serving dish and deglaze the pan with some more oil and the lemon juice. When it’s reduced halfway, and you’ve got all the good charred pepper and garlic crust re-emulsified into a sauce, pour that directly over the shrimp and quinoa. A parsley garnish is a nice touch if you’re feeling fancy.

    And here’s your dinner – bloody good, pretty quick, and full of protein!

    -MAW

  • 31Jul

    Beyond BaconBeyond Bacon is the latest Paleo cookbook from authors, Paleo Parents. The book hit the shelves July 2nd and promised to address a variety of key concerns about the Paleo lifestyle, while also providing a plethora of delicious easy recipes to introduce newcomers to the lifestyle. I excitedly got my copy of the book because, although I am not the hugest fan of pork, the website promised to convert me. I also was hoping that the book would open my eyes to how easy the Paleo lifestyle could be.

    Unfortunately, I cannot report that the book fulfilled either of these expectations for me. I wanted to like this book I really did, it’s got a beautiful layout, great pictures, engaging text and some great information. But the problem, in my eyes, is it does not convert the newcomer. Yes, the book does go into great detail about where you can buy into a meat share and how you can use every single by-product of a pig, but my question is, how is that breaking it down to basics for a newcomer who is just sticking their toe into the waters of the Paleo lifestyle? Not everyone is going to want to jump right in to a meat share and use an entire animal. And the Paleo Parents do not offer substitutions in their recipes. Almost all of the recipes I sampled called for you to make your own lard. Although I went to the butcher near me and got the best cuts of organic pork, I drew the line at making my own lard. So I was then left with trying to scramble to find a viable substitute for a key ingredient in the majority of these recipes.

    Another issue with the recipes is that although the sides were interesting and contained some  great flavors, the pork itself left a bit to be desired. I sampled first an avocado, zucchini pasta tossed with bacon. For starters, this was the first time I had made zucchini pasta. Although I followed the directions explicitly, it still came out quite mushy and watery. The recipe also called for the bacon to be cut into small pieces and then broiled in the oven. One of my pet peeves with pork, is the amount of fat. I am a crispy bacon girl. No matter how long I seemed to keep this mixture in the oven though, it still came out fatty. Overall, this recipe didn’t wow me.

    The next recipe I tried was the ground pork burgers. This one did involve an interesting array of spices mixed into the ground pork mixture, but what was not explained was how quickly the burgers would dry out on the grill. We made these on two different occasions and both times the pork shrunk down to almost half the patties’ original size and tasted quite dry.

    Now one could argue that both of these above issues were in fact due to user error, and I would even agree with that argument. However, in a book that claims to be targeting newcomers to this lifestyle, the author must take into account that the user may not be familiar with making zucchini pasta and how quickly you need to remove it from the pot of boiling water. Or the author could address the loss of moisture in the burgers and provide tips for alleviating this issue. These common mistakes should be taken into account in the writing of the step by step directions and tips for making these recipes.

    Overall, I think that the Paleo Parents really need to consider who their cookbooks are meant to be targeting. If they are planning to tap into the already growing network of Paleo followers, great, however, I feel they are missing out on the potential of recruiting new followers. With some language that offers less extreme substitutions and a few additional points of instruction, they could double their potential audience. They have an interesting message to spread, however, I think some of that message is being lost in translation, by the overwhelming packaging. Perhaps instead of just focusing on the die-hard options like participating in a meat-share and making your own lard and stock they could teach you to navigate the local butcher or farmer’s market. Then they would have more people believing they could manage the constraints of a Paleo lifestyle. That would be the key to truly converting new-comers.

    -JPM (Joyana)

  • 22Jul

    There are some people that are instantly likable. John Shields, author of Chesapeake Bay Cooking, host of the PBS series Coastal Cooking, and owner of Gertrude’s in the Baltimore Museum of Art is one of those people. (Unless you are a crustacean, in which case you need to run for your life.) Not only is John personable, but he also has a passion for – and possibly an addiction to – this region’s native cuisine. I was a little cautious about speaking with him about Baltimore seafood restaurants because as a restaurateur he might see such establishments as competition. But, John loves Chesapeake Bay cooking and has no problem discussing his favorite (and sometimes hidden) gems.

    John was the special guest at Wildfire’s annual Chesapeake crab dinner. I was happy to be present and follow along (crab in hand) while he taught us how to break the spice-covered crustacean down step-by-step. John informed us that due to some early season chilly weather, the current crop of crabs contain crustaceans that are a bit smaller and more expensive than usual; he speculated that this will change by early fall. John even visited our table later on to give DCFüd’s videographer (Cy, a Virginian with childhood memories of the river) a one-on-one lesson in how to break down blue crabs like someone who picks jumbo lump for a living.

    Wildfire’s Executive Chef, Eddie Ishaq, did a wonderful job showcasing crab in a variety of uses. The blue crabs were well spiced. The pan seared halibut with garlic spinach and sauce supreme was delicious. The ribeye medallion and crab cake were very well executed; that was the best piece of steak I’ve had lately and everyone agreed that the restaurant did an amazing job n the crab cake. That particular surf and turf masterpiece is on the menu at the Chicago Wildfire restaurants but there are normally only enough of that particular cut of steak for Windy City Diners, so Eddie had to order the meat three months in advance for this particular dinner when John (who often dines at the Chicago Wildfire restaurants) asked about the dish. We (Cy, myself, and the people seated at our table) would have preferred a wine or beer pairing over the dinner’s cocktail pairing.

    Below is our Youtube video: How to Pick Chesapeake Blue Crab with John Shields:

    Based on how wonderful the food was at this dinner, I definitely recommend trying Wildfire’s dinner events, such as the Chimay Brewery dinner on August 9th ($60 per person plus tax and gratuity). The courses will be:

    • Risotto Frito, paired with the Chimay Red Cap
    • Mussels Meuniere, paired with the Chimay Triple
    • Braised Sausage & Cabbage, paired with the Chimay Blue Cap
    • Pot de Creme (dark chocolate custard with whipped creme), paired with the Chimay Blue Cap

    -JAY

    Wildfire - Tysons Galleria on Urbanspoon

Please enter e-mail address below and click the subscribe button. Thank you!

Subscribe in RSS Reader

RSS Feed

Categories

Archives

Relay Foods

Gourmet Ads

Awesomelicious Foodies’ Blog Contest 2014