April 16, 2008
Fontaine Caffe & Creperie , 119 S. Royal St., Alexandria, 703-535-8151, http://www.fontainecaffe.com . French women don't get fat. Really? Maybe they are indulging at this elegant creperie. Its menu does feature traditional (read: caloric) combos such as ham, Swiss and mushroom, and caramelized apples with vanilla ice cream. But it also offers lighter and no-less-satisfying options such as the Moroccan ($8.95 at lunch, $12.95 at dinner). The crisp buckwheat crepe, made with olive oil instead of butter, is stuffed with spinach and chunks of feta cheese, then folded into a neat rectangle and served in a pool of refreshing mint-yogurt sauce.
February 21, 2008
A Calvert County middle school student took home one of the top prizes in the Junior Chefs Rockfish Cook-Off staged in Ocean City last month during the East Coast Commercial Fisherman's and Aquaculture Trade Exposition. The competition was divided into two age groups -- the children's division for those 7 to 11, and the junior division for those 12 to 17. The Maryland Department of Agriculture's Seafood Marketing Program, along with the Maryland Watermen's Association and the Sea Grant programs of the universities of Maryland and Delaware, sponsored the event.
December 24, 2008
Alexandria: How many large eggs would I use as a substitute for extra-large eggs? Ina Garten's "Barefoot Contessa" recipes frequently call for the extra-large, but I don't want to buy a dozen if I only need three. Is it possible to substitute? Jane Black: If a recipe calls for fewer than four eggs, many bakers advise not to substitute large for extra-large eggs. Four extra-large eggs are equal to about 4 1/2 large ones, so you risk ending up with cake or cookies that are either too dry or too eggy.
February 3, 2012 |
If you want to know why escargot hides in the hush puppies at Mintwood Place in Adams Morgan, keep in mind that Cedric Maupillier previously cooked for celebrity chef Michel Richard at Central Michel Richard downtown. "I needed to find my own identity," says Maupillier of his new gig, top chef of a 128-seat neighborhood restaurant that weaves traditional French accents with American food favorites. "I feel comfortable in this country," says the native of Toulouse in southwestern France, who has teamed with veteran restaurateur Saied Azali, owner of Perry's next door, on the project.
June 3, 2008 |
Fresh fruit and vegetables, whole grains, fish, olive oil and wine are the makings of a great meal, and they may also be the prescription to help prevent Type 2 diabetes. A large new study published in the journal BMJ finds that people who adhered closely to a traditional Mediterranean diet, which is also low in meat and dairy products, had "substantial protection" against Type 2 diabetes. That's good news for those who like to eat flavorful fare, because the Mediterranean menu is widely varied.
June 4, 2008 |
The first time Karen saw soft-shell crabs on a menu 25 years ago, she asked the waiter what they were. He tried to discourage her by advising, "If you haven't had them before, you should probably order something else. " Undeterred, she insisted on trying them and fell in love with their sublimely sweet-and-salty, creamy insides and crunchy outsides. Ever since, ordering them has been her first inclination when they start to appear on restaurant menus in spring, although cautionary reports about their mercury levels limit us both to ordering them no more than weekly.
March 4, 2009 |
Your mother is not the only one who'd like to make your food healthier. Members of the Maryland General Assembly are considering measures aimed at improving food safety and reducing obesity rates. One proposal heard by a House committee yesterday would follow Montgomery County's lead and ban cholesterol-raising trans fatty acids at restaurants throughout the state. Another measure would require fast-food restaurants and other chain restaurants to conspicuously post calorie counts on their menus, as is now required in New York City.
November 25, 2009
The Heloise Spaghetti Sauce Dear Heloise: I'm writing to request a copy of the RECIPE that was called "Heloise's Mother's Spaghetti Sauce. " This appeared in our local newspaper, and I can't find my copy now when I need it. This is one of the best recipes you have ever published! -- Julie, Holmdel, N.J. Thanks, Julie -- I love this one, too. Here is a reprint for you and other readers who might want to give it a try: HELOISE'S ORIGINAL ITALIAN SPAGHETTI SAUCE 1/4 cup olive oil 1/2 cup butter 1 cup finely chopped onions 1 pound ground beef 4 strips finely chopped bacon 4 cloves garlic, chopped fine 3 tablespoons finely chopped fresh parsley 1 bay leaf, chopped fine 1 tablespoon salt Black pepper, freshly ground to taste 1 teaspoon crushed dry red pepper 2 ounces red wine 2 15-ounce cans whole tomatoes or tomato sauce 1 small can tomato paste 1 cup water 1 finely chopped carrot Heat olive oil over low heat in a pot large enough to hold all ingredients.
October 16, 2012
Ingredients For the eggplant 1 large eggplant (about 1 1 / 4 pounds) 2 tablespoons olive oil, plus extra for frying Salt For the tomato sauce 2 tablespoons olive oil 2 small onions, chopped 1 teaspoon seven spices seasoning (see NOTE) 3 medium cloves garlic, crushed or put through a garlic press 28 ounces canned chopped tomatoes, plus their juices 2 tablespoons tomato paste 1 cup water 2 cinnamon sticks Pinch sugar Salt Freshly ground black pepper For the koftas 9 ounces lean ground or minced lamb 1 small onion, grated 2 cloves garlic, grated 2 tablespoons flour 1 large egg yolk 1 / 2 cup chopped parsley, plus more for garnish 1 teaspoon seven spices seasoning 1 / 2 teaspoon freshly ground black pepper 1 teaspoon dried mint 1 / 2 teaspoon sea salt 1 tablespoon olive oil Steps For the eggplant: Preheat the oven to 350 degrees.
April 16, 2012 |
Gourmet coffee roaster Joel Finkelstein has long coveted a stall at the Dupont Circle farmers market, where face time with affluent food lovers could boost his sales and raise the visibility of Qualia, his cafe in Petworth. But Finkelstein and the rest of his coffee-roasting ilk are banned from participating in the renowned Sunday market and nine others operated by FreshFarm Markets . The nonprofit group allows only vendors who sell products from what they grow or raise on local farms and facilities.