• 04Jun

    200-Best-Ice-Pop-RecipesI tried out a few recipes from 200 Best Ice Pop Recipes by Andrew Chase:

    1. Pineapple Sage Ice Pops contain water, granulated (white) sugar, fresh sage leaves, salt, and a pineapple. You make a simple syrup with the water, sugar, and sage on the stove top and then add to to the pineapple which you puree in a blender. I had a very sweet pineapple on hand, so reduced the amount of granulated sugar in this recipe. These pops were delicious, The sage added an earthy herbal flavor to the pops without overpowering the pineapple. I will make them again.
    2. Strawberry Lime Ice Pops contain dark brown sugar (I used light brown sugar), lime zest and juice, and strawberries. I used fresh strawberries that were purchased as seconds from the Kingstowne Farmer’s Market stand that covers the individual containers with red protective nets. (The stand in question is the last one on the right if you walk towards the popcorn vendor.) These pops were tart, sweet, and extremely tasty, and I will make them again.
    3. Watermelon Punch Ice Pops contain seedless watermelon, grenadine syrup, and lemon juice. These pops were supposed to be the last recipe I made from this book but I did not like how they turned out, and decided to give the book another chance. The grenadine syrup separated from the watermelon, and the pops did not taste good regardless. More lemon juice might have helped, if the grenadine syrup and watermelon had not separated. I followed this recipe precisely.
    4. Sweet Screwdriver Ice Pops contain granulated (white) sugar, water, orange zest, orange juice, vodka, and orange liqueur. I tried this recipe figuring that regardless of it containing alcohol (which could affect the freezing process) that it was going to come out well. Turns out that even though I followed the recipe precisely, the pops did not completely freeze (a major problem). The pops did taste good but were soft and crumbly.

    This book has some interesting recipes, and includes the following sections: Read the rest of this entry »

  • 03Jun

    Alter Eco ChocolateAlter Eco Chocolate Bars (and quinoa) are organically grown, fairly traded, hand cultivated, Non GMO, and Carbon Zero Certified.

    We sampled a variety of Alter Eco’s products, including:

    Dark Quinoa (60%): This chocolate has nutty toasted quinoa and a nice flavor and crunch. Plus, Quinoa is healthy, right? This is the Alter Eco bar both “S” and I kept reaching for, so is our favorite of the Alter Eco bars. While we are mentioning quinoa, We’ve also tried Alter Eco’s Organic Royal Red Quinoa and Organic Royal Black Quinoa, both of which are nutty, flavorful, and delicious, so we are not surprised that they did such a good job on the Dark Quinoa bar.

    Dark Mint (60%): This one is bold, brisk, a little crispy, and has a nice mint flavor. This one is my second favorite Alter Eco bar.

    Dark Cacao (63% cocoa): This one has cocoa nibs and is crunchy with a bittersweet bite.  They definitely did a great job on the texture and flavor of this one.

    Dark Twist (60%). I agree with Alter Ego that this bar (which features crystallized orange peel) is vibrant and tangy. This is a “go to” bar for me, but I do love combinations of chocolate and citrus.

    Dark Blackout (85%): This bar is dark, deep, and fruity, and not as strong as I expected at 85% cocoa. I enjoyed it much more than I would have expected.

    Dark Noir (60% cocoa): This is their standard dark chocolate, and is dark, rich, and a bit sweet and smooth.

    Dark Velvet (47% cocoa: has a touch of milk and is velvety smooth): This one is a little mild for my taste.

    Dark Almond (60%): This bar has a great chocolate flavor, but does not have the almond flavor I expect from this combination.

    A note about fiber in the Alter Eco bars:  Th Dark Blackout is the clear winner in the fiber wars with 5 grams of fiber per serving. The Dark Cacao and the Dark Almond have 4 grams of fiber per serving. The Dark Quinoa and Dark Twist have 3 grams of fiber per serving, while the Dark Velvet only has 2 grams.

    We also got to sample a few of Zoe’s  Chocolate Company‘s products. Zoe’s is based in both Frederick, MD and Waynesboro, PA. Their truffles arrived packaged nicely in a small brown pack with a pink ribbon.

    The ZCC Cafe Truffle‘s gnache filling has a nice creamy texture, and is definitely good quality chocolate. ZCC describes this truffle as “Dark chocolate ganache infused with freshly roasted Greek blend coffee beans enrobed in creamy milk chocolate.”

    Zoe's Sports Bar.

    Zoe’s Sports Bar.

    The Dionysus Baklava Truffle  is like chocolate covered baklava, and has good texture that is both soft and crunchy; this is definitely a truffle I could just keep reaching for. ZCC describes it as “Creamy Greek honey combined with roasted walnuts and baklava spice, dipped in chocolate, and rolled in a blend of nuts & spice.”

    The clear winner in the ZCC products was the Sports Bar, which has a great combination of chocolaty, peanutty, sweet, and salty flavors; this is a delicious and chocolate bar that also has great texture. The bar unfortunately is basically shrinkwrap sealed, so it is not packaged in a manner where it can be easily opened or resealed. ZCC’s description of the Sports Bar is below:

    “Our Sports Bar was the all time favorite for the world leaders to get a taste of an all-American traditional pastime, the big game. Crispy puffed caramelized popcorn-like rice crisps mixed into luscious dark chocolate and topped with carefully roasted honeyed peanuts. A little salty and a little sweet.”

    Expect more product reviews from DCFüd this summer since I will be attending the Fancy Food Show in New York City later this month.

    -JAY

  • 31May
    Nightmare fuel for people with gephyrophobia

    Nightmare fuel for people with gephyrophobia

    Good local sandwich shops are always a good find, no matter the town or the speciality. The supreme leaders of sandwich making take on a certain mythology; tales of legendary sauces on hearty breads with melty cheesesare more “HBO series” than a humble foodstuff. And people will pass on sandwich shop recommendations like a good accountant knows tax breaks. “If you’re on the way to Ocean City and need a good sub, there’s Red Door in Salisbury.” “I got lost in Delaware trying to save money on sales tax, but found Ioannoni’s in New Castle.”  Our surrounding cities have some quality choices. Ever wonder what happened to America’s once-great steel industry? There’s usually a Primanti Brothers close by in the Pittsburgh area. Baltimore’s got cheesesteaks the size of your car at Captain Harvey’s, but Chap’s Pit Beef is the place for some hot meat/bread love….though Attman’s Deli does a pretty mean corned beef. There are Annapolitans who still bemoan the loss of The Crate Cafe almost 20 years ago, known for sandwiches so tall, customers needed stepstools to eat. New York’s a sandwich-eatin’ town, and if you get lost somewhere between Tribeca and Avenue Q, Sunny and Annie’s in New York’s Alphabet City can hold its own with any of the city’s legendary sandwich places. I mean, come on, a pho sandwich?? That could make a vegan switch camps, even if only for a day.

    Note – Philadelphia is pretty much one great big sandwich shop, so it’s difficult to pick just one standard-bearer. Let’s just say it’s a magical place called GENOJIMPATCARMENSCHICKESJOHNSFINKSSONNYSREADINGTERMINALNOMNOMNOM, but that’s just the short name.

    D.C. folks can have a spirited debate between old standbys like Jetties or CF Folks or brash newcomers like Taylor Gourmet and SUNdeVICH. And, there’s a vocal group who will rightfully fight you over any foul words aimed at Arlington’s Earl’s or The Italian Store.

    What’s the key to making a legendary sandwich shop? Is it the quality of the meats used? Local ingredients to make the spreads? The bread surely must have something to do with it, but there are far too many variables to try to crack the Successful Sandwich Store Equation. Get that dude from “A Beautiful Mind” and a young Matt Damon working on the math, and they may never crack the code. So, what’s the secret?

    Potatoes.

    At least, that’s what my taste buds tell me as I head to Frederick’s a.k.a. Friscos for a well-made sandwich and one of their hot starchy delights – which sounds much dirtier than I’d like it to sound… The original Friscos used to be located near Sidwell Friends and WUSA on Wisconsin Avenue back in the 1990s, and had quite the reputation as a solid place to go for a school lunch snack or a pre-broadcasting internship cheap meal. The second, now-only, Friscos opened up in Frederick in 1997 in a much larger space. More room for diners, more room to cook, this rare wonderful thing called “parking.” The DC Friscos closed in 2001, and fifteen Starbucks opened up in that former Friscos spot.*

    * = slight exaggeration. The more accurate number is seven.

    The Frederick Friscos may not get the pub of Fred’s more famous dining options, like Volt, The Tasting Room or Firestone’s – who proudly proclaims being voted the 2nd best restaurant in Frederick! – but Friscos’ fans are a loud voting bunch. Voted #2 in Frederick by TripAdvisor (ahead of Volt!) and currently #8 on Yelp!, though rising Mediterranean newcomer Ayse might be throwing off the voting a bit.

    Still, Friscos’ is more than just a good sandwich shop. The Exploded Potatoes – the house’s version of a warm, smoky potato salad – are often offered up to customers as a free sample as they enter, a nice touch while they read the large San Francisco-themed menu. Nods to the Presidio, the Golden Gate,  Haight Ashbury are to be expected; the Russian Hill and BART references were appreciated. Beyond the fun names, though, resides some serious chow. Fresh avocado, melted brie and Bermuda onions adorn the menu, along with Virginia ham and flat iron steaks make sure meat-eaters and veggie-vores are both sated. To go with your sandwich, soup, salad or spud, they offer an assortment of soft drinks, including Frederick’s own McCutcheon sodas.

    And, if you just feel like a beer, well, they have a wine and beer shop on premises, so, they usually have something that will impress the snobbiest of beer snobs.

    The decor is a bizarre mix of Jimmy Buffett attitude and corporate park architecture. 1789 it ain’t. But that’s part of it’s charm. Maybe if Friscos had stayed in DC, it might have tried to be hipper, or trendier, or went crazy into the “foam” craze. Instead, it is what is was during the Clinton Administration – a good place to get an affordable, hearty meal. Just…40 miles more north than it used to be.

    – RAY

  • 31May

    Radar Online is reporting that America’s Cooking Sweethearts, Amy and Samy Bouzaglo, are currently entertaining offers for a reality series.

    Disney's Aladdin was amazingly prescient.

    Disney’s Aladdin was amazingly prescient.

    Raise your hands if you’re shocked? Anybody? Anybody? Bueller? Iago?

     

    -RAY

  • 27May

    Memorial Day Weekend is generally a time that is associated with travel. The roads are filled, families and friends get together and we all celebrate the unofficial beginning of summer. If you’re following a gluten free lifestyle though, all of this on-the-go traveling time can be a horrific nightmare.

    Finding meals on the road has always been one of the hardest parts about being gluten free for me. For instance, Sunday morning my husband and I had to get up and out early to attend a family event that was a few hours away. Tight on time, we decided to stop for breakfast on the road. However,  where we found something easily for him, this appeared to be impossible for me. A google search for gluten free fast food offerings for breakfast and a stop at our local bagel place only revealed an overpriced yogurt parfait. I settled for a Larabar, coffee and a grumbling stomach.

    For some reason, fast food restaurants have not gotten the memo that gluten free people need things to eat on the road as well. We live in a society where we have grown accustomed and dependent on being able to pick up a quick meal on the go and eat in the car or on the Metro without needing a knife and fork. Think of all those times where you’re darting to a meeting or getting the kids to soccer practice and you only have those five minutes to grab a bite. However, there seems to be no options for gluten free meals that fit this criteria. You can’t eat a salad or the baked potato option at Wendy’s this way. There is yet to be a single fast food restaurant to offer a gluten free sandwich, burger, muffin or other type of portable option.

    Starbucks, McDonald’s, Panera and all of the rest of you giants, wake up and smell the opportunity! Gluten free people need those portable options too. Why when there are English muffins and burger buns easily available in our local grocery stores have none of these chains chosen to make these options available on their menus?

    Instead most of these chains make themselves as unaccommodating as possible to the gluten free population. Starbucks refuses to release the ingredients in their beverages and changes them regularly so its a continual game of Russian roulette when you order. Panera has a “secret” gluten free menu that most of the restaurants have no knowledge of when you ask. Instead you get handed the huge white book of ingredients and asked to find something for yourself that works.

    If these chains are going to continue to hold their monopoly over providing for the on-the-go lifestyle, the least they can do is offer options for all of their customers. So please big fast food chains, please open your eyes to the needs of your gluten free customers. Please list your ingredients, and offer some gluten free portable options so that we too can get back to living the hectic, crazy on-the-go lives we, East Coast Americans, so love to live.

    JPM (Joyana)

  • 24May

    I know some of you are coffee freaks–think you can out taste the other tasters?

    -JAY

    ———————————————————

    “June 6th Cup Tasters Challenge from much-loved coffee roaster Counter Culture. This is the second official Cup Tasters Challenge in a year-long battle among all Counter Culture Regional Training Centers for a title win. The events will take place in Ashville, Atlanta, Boston, Chicago, Durham, NYC, Philadelphia and Washington, DC. The Boston Training Center took home the Cup Tasters Challenge title belt in March, and now another region will have the opportunity to win it.

    Counter CultureParticipants at each Training Center will taste multiple sets of three cups each and identify which is different from the other two in each set. The challenge will start at 7pm EST at each Training Center (please see below for addresses), and anyone can participate: $5 to enter and free to watch.

    – Asheville, NC: 77 Broadway Street
    – Atlanta, GA: King Plow Arts Center, 887 West Marietta Street NW, Suite m210
    – Boston, MA: 374 Somerville Avenue
    – Chicago, IL: 177 North Ada, Unit 106
    – Durham, NC: 4911 South Alston Avenue
    – New York, NY: 37 W. 26th St., Suite 400
    – Philadelphia, PA: 2149 Unit B Catharine St.
    – Washington, DC: 1840 Columbia Road NW, Suite 203″
  • 23May

    Below is an interesting upcoming event.

    -JAY

    Isreal 65

    ” The Jewish Federation of Greater Washington is hosting “Israel@65: A Food, Wine and Music Festival” at UnionMarket on June 9, in honor of Israel’s 65th birthday – they’re basically going to be turning Union Market into something similar to a street festival in Israel. There’s going to be a ton of cool entertainment and music, including Israeli artists and performers, great food and wine and also a lot of family-friendly activities.

    The food will be from local Jewish and Israeli restaurants and there will be local DC food trucks there, but one thing I think will be really fun is the Israeli Beer and Wine Garden.  They’re bringing in wine and beer from their sister-city region in Israel and will be doing tastings throughout the day – the beers have never been sold before here in the U.S.

    The Jewish Food Experience will also have a section there where they’ll be doing cooking demos and preparing Israeli dishes throughout the day.  “

  • 21May

    Here are some pictures of some of the wonderful food and drinks from last night’s DC’s Lamb Jam. Click here for the list of winning chefs/dishes. The Lamb Jam is an amazing event every year; it was fun being one of the judges this year.

    -JAY

  • 21May

    label lessonsIf you’re like me, you learn better when the person teaching you is passionate about the subject matter. My experience in speaking with Andrea Donsky was no exception. Andrea is a charming and intelligent individual, who is extremely passionate about healthy living. In the forty five minutes I spoke with her, I walked away with an encyclopedia of new knowledge, and a belief that I could incorporate her strategies into bettering my own lifestyle.

    Andrea’s story reminds me not only of my own, but of many others who are now living gluten-free lifestyles. She was experiencing symptoms for which doctors could find no explanation or cure. So she took control of her own health and well-being. She read everything she could get her hands on and began experimenting with controlling her diet. Over time she noticed that by following a strict gluten free and dairy free lifestyle, she was feeling like a new person.

    This is where Andrea sets herself apart by setting the bar higher. Where most of us would have settled for being happy because we were feeling better, Andrea decided that still was not enough for her. She had grown to feel passionate about the healthy lifestyle she was living so she felt she needed to share all that she had learned with other people who were still suffering. She finally quit her job and went to study formally at a Holistic Nutrition school.

    donsky

    Andrea Donsky.

    She didn’t quit there though, her commitment and desire to share her knowledge inspired her to begin The Healthy Shopper Inc., a coupon book that offers discounts on healthy food options, and NaturallySavvy.com, a website dedicated to educating people on the benefits of living a natural and organic lifestyle. Both of these outlets fulfill her purpose of using her knowledge to educate the public about eating healthier.

    It was an honor to speak with Andrea recently and have her share information from her latest book Label Lessons: Your Guide to a Healthy Shopping Cart, as well as revisiting topics from her previous book Unjunk Your Junk Food.

    Enjoy these highlights from our interview.

    So Andrea, you’ve mentioned that you help clients stay away from Fad diets, do you include more rigid adherence to not eating processed foods like the Paleo diet in that category?

    I don’t really consider Paleo a diet, it’s more of a lifestyle choice. I’ve tried every diet out there at one point or another: Atkins, Food for Life, Zone, Blood Type, etc. What I’ve learned is that every person is different, and you need to choose the eating style that fits your style. Right now I follow a gluten and dairy free lifestyle and it works wonders for me. I still have a sweet tooth so I indulge occasionally, as evidenced by my first book “Unjunk the Junk Food.” However, when I do, I make sure to read the ingredients and understand what I’m putting into my body. I believe that reading labels is the key to healthy living.

    What are some of the most common mistakes people make when trying to grocery shop for healthy foods?

    Many people focus on the fat and calories instead of actually reading the ingredients. We live in a culture that has taught us to look for lower fat or caloric content. However, to get that lower fat or caloric content food companies are adding all kinds of dangerous ingredients and chemicals to still give us that desired flavor. During the two years it took us to write Unjunk Your Junk Food, we came across a group of seven harmful ingredients that appeared in most of the “bad” choice products we came across so we called them: The Seven Scary. They are: High Fructose Corn Syrup, Trans Fat (Partially Hydrogenated oils), Monosodium Glutamate (MSG), Artificial Flavors, Artificial Colors, Artificial Sweeteners, and [certain] Preservatives. If a product contains any of The Scary Seven ingredients, we urge people to put them back on the shelf. The problem doesn’t start with the fat or calories in a product, but rather the harmful ingredients they can contain and the damage those chemicals can do to our bodies. Many companies also try and trick you with misleading labeling and marketing terms. People need to learn to focus on looking at the ingredients label rather than the front of the package.

    What advice do you give families trying to get their kids to eat healthier?

    Educate the kids and get them involved starting at a young age. Explain the difference between organic and non- organic to them. Watch movies. My nine year old watched Supersize Me at a friend’s house and now he avoids McDonald’s. I believe in teaching our kids how to properly read labels. If you get them involved in their own food choices it helps to minimize their susceptibility to ads and peer pressure. They are still kids, so I am realistic with my expectations, but every little bit counts.          

    I saw on your Twitter recently that you were asking your readers if the expense of following an organic diet was limiting. What are your thoughts on the matter and what advice would you offer people a limited food budget?

    Do the best you can with the budget you have. If you can start by eliminating any of The Scary Seven ingredients, that is a huge step in the right direction. One of the things I did to work within my budget is to eat less meat. I try and make vegetables the main source of our meals. Coupons can also help you save money. The Healthy Shopper Coupon Book (www.thehealthyshopper.ca) has great e-coupons on its site or you can also find the coupon books at health food stores across Canada.

    You offer so much wonderful information with scientific evidence to back it up. How do you break down and sum up your overall message for people to remember? Do you have a mantra?

    If you don’t understand what you’re reading, put it back on the shelf. And start with one thing, it’s all about baby steps. If you eat a lot of eggs or milk, switch to organic versions. You don’t have to go gang busters with trying to incorporate all of these changes at once. Just one thing can make a difference and then continue incorporating other small changes slowly.

    Check out Andrea’s latest book Label Lessons: Your Guide to a Healthy Shopping Cart for more information about healthy changes you can make to improve your lifestyle. You can download the E-book for free through June 26th. Also check out her website http://www.naturallysavvy.com/ for more interesting articles.

    -JPM (Joyana)

     

  • 21May

    Last weekend, a few friends and I ventured into the city with an ambitious agenda of touring the capitol, perusing the Air and Space Museum, visiting the zoo, and enjoying a quality lunch. The goal was to accomplish all of this without spending too much money, or collapsing in the heat (whichever came first). Somehow, we pulled it off with little pre-departure planning, and found ourselves starving outside a quaint tapas restaurant on 7th Street NW called Oyamel Cocina Mexicana.

    Nothing less than a saving grace, Oyamel materialized before us just as we were giving up hope of finding a mutually agreeable location. We powered on by a few smaller sandwich joints and a couple Mediterranean-esque lunch spots, despite the moaning objections from our stomachs. The wafting aroma of traditional Mexican cuisine and an ultra-cool interior, which we could see through the large glass windows lining the front of Oyamel, drew us in immediately. We were at once greeted by a wonderfully friendly host who informed us it would be a 15 minute wait (the place was crowded and obviously very popular) and handed us menus to browse.

    We were seated in no more than 10 minutes, and decided to order guacamole for the table. At about 14 dollars it’s a little pricey relative to other Mexican restaurants, but the amount served is generous, and the servers prepare it fresh in front of your table in a large stone bowl. Once we had our fill of guacamole and the spicy salsa, the first bowl of which was complimentary, we each placed our orders.

    Oyamel serves tapas, meaning the dishes are smaller and visitors generally order two to three to make a full meal. The menu offers a wide variety of unique seafood, beef, pork, chicken, and vegetarian dishes including the cachetes de puerco con camote (“negra modelo braised Kurbota pork cheeks with sweet potato, habanero pepper, onion, cilantro and spiced pecans”) and the camarones al mojo de ajo negro (“shrimp sautéed with shallots, arbol chile, poblano pepper, lime and sweet aged black garlic”).

    Two of my friends chose the camarones ($10.00) along with the tinga poblana con puerco taco, a “stew of shredded pork with chorizo, chipotle, lettuce and avocado” ($4.00). My other friend and I also selected the tinga poblana taco, along with two other tacos. I went with the pescado Mexicano, a seared fish taco with cilantro pesto ($4.00), and the cochinita pibit con cebolla en escabeche, a barbecued pork-style taco ($4.00). My friends raved about the camarones, which happened to be the server’s favorite. Our tacos were also delicious and were served in convenient V-shaped dishes that held the tacos upright and together.

    Overall, Oyamel gave us a wonderful dining experience, perfect for a day strolling through the capitol. Time permitting, I’ll be back in the city sampling more of Oyamel’s offerings; perhaps the sautéed grasshopper taco?

    -Paige (EPC)

    Oyamel on Urbanspoon

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