Although Eastern Market is a joy, the D.C. Farmers Market is something else altogether. You won't find precious heirloom tomatoes here, baby. Turkey legs are more the style at 1309 5th St N.E., near the intersection of Florida and New York Ave.
The D.C. Farmers Market is all about the butchers—several of them in one big warehouse—competing for your love and attention. Need a duck? They've got it. Looking for some of those trendy pig odds-and-ends? They've got it. (In fact, I went with a friend who was in search of a particular cut of country rib. They didn't have what she wanted laid out, so a butcher went in the back, brought out a the appropriate huge slab of pig, and hacked them out for her right then and there.) Turkey necks? No problem. And the hot links. Oh God, the hot links.
When you're done shopping, stop in at the National Arboretum and get some Corinthian columns with your ready-to-eat smoked turkey leg.
Monday, September 28, 2009
Tuesday, August 18, 2009
Short ribs take forever. This recipe, for instance, is pretty much a weekend affair. So when you make them, why not make a lot, right?
But here's the problem: short ribs are not snackable. Most of the leftovers Chez ToastPoint get consumed while standing at the fridge. The Human Vacuum lacks a decent sense of temporal food allocation, so he will cheerfully eat bok choy or chickpea salad for breakfast. But hard, cold short ribs are not very appealing any time of day, and I assume they are even less appealing first thing in the morning. So they sit, delicious yet congealed, in a Tupperware.
This is a quick and tasty solution to the Case of the Cold Short Ribs (the Cold Case of the Short Ribs?). Rich and filling, it doesn't feel like pesky leftover disposal at all—more like $18 restaurant pasta.
Braised Short Ribs with Pappardelle
In a large skillet, warm over medium heat:
1 Tablespoon olive oil
Add and cook until caramelized (about 20 minutes):
2 large onions, preferably sweet, roughly chopped
Meanwhile, microwave or otherwise warm up:
2-3 leftover braised short ribs (like this ToastPoint fave) plus drippings, braising liquid, or whatever made it into the Tupperware
Shred the meat into a large bowl retaining any fatty juices that have accumulated:
2-3 Tablespoons butter
1 Tablespoon olive oil
small handful toasted pine nuts (optional)
Just toast the pine nuts in a dry skillet over medium heat until lightly browned. Watch carefully though, they burn fast!
While the onions continue cook, bring a large pot of water to boil, salt it, then add:
1 lb pappardelle, or other wide pasta
When the pasta is done, drain it, dump into the bowl, and add the onions. Give everything a good long stir to get the noodles well coated.
For that $18 restaurant feel, sprinkle with:
Fresh basil, roughly chopped (optional)
Posted by Katherine at 10:42 PM
Sunday, January 25, 2009
Lately, I've been trying to get over my anti-chicken bias. I like to roast a nice chicken, but I become deeply unenthusiastic when the carcass gets broken down any further. I never order chicken in restaurants, or check the chicken option on those little reply cards for weddings and banquets. This is totally unfair to the humble bird, which can be a very delicious and non-utilitarian foodstuff.
In a very large skillet with tight-fitting top, warm:
2 Tablespoons olive oil
Add and brown on all sides:
Add and cook until fat renders a little, about 2 minutes:
1/4 - 1/2 pound chorizo sausage, the dried kind is best cut into 1/2 inch dice, but you can crumble in the kind from the refrigerator case, too.
2 medium onions, roughly chopped
2 large garlic cloves, minced
Add and cook until softened, about 5 minutes:
Add and stir until well coated in oil:
2 cups long grain rice
Pour in and bring to a boil over medium-high heat:
4 cups chicken broth, white wine, or water
1/2-3/4 teaspoon saffron or ground turmeric
2 teaspoons salt
Pinch of cayenne
Pinch black pepper
Arrange chicken pieces on top of the rice, put on the lid, reduce heat and simmer 20-25 minutes until all the liquid is absorbed, chicken is cooked through, and the rice is soft and beginning to stick to the bottom of the pan.
Cook for 5 more minutes until peas are no longer frozen. (NOTE: A good trick is to thaw the peas in warm running water before adding them.) Turn off heat and let sit undisturbed for 10 minutes.
Posted by Katherine at 11:16 AM
Friday, January 23, 2009
My favorite kitchen muse--rotting food--is at it again. With a package of (fake) crab meat expiring in the fridge and an overzealous Costco avocado purchase, the Human Vacuum and I turned desperately to Google. And who came through for us? Avocado.org, of all places, with a recipe from Sam Hazen. According to the very enthusiastic prose of his bio, Hazen is a "celebrity chef" of Tao in New York, who knows "secrets of a most delectable variety."
Here is one of those delectable secrets--an odd, cold soup that is surprisingly satisfying as a winter lunch. It's filling, which you could probably guess from looking at the ingredients. But it's also not guacamolesque in the slightest, which you might not expect.
Crab and Avocado Soup with Wasabi
adapted from avocado.org (seriously)
In a food processor, puree:
3 large ripe avocados
1 1/2 cups chicken stock
1/4 cups minced shallots (or onion)
2 Tablespoons lemon juice
1 1/2 teaspoons salt
2 Tablespoons wasabi paste
1/2 teaspoon cumin powder
Add and gently whir:
1 cup heavy cream (I used milk, and it was still plenty creamy)
Pour into four bowls. Divide between the bowls as garnish:
4 oz. jumbo crab meat
Posted by Katherine at 11:13 AM
Thursday, January 22, 2009
Though I am a shiksa, raised by a shiksa, matzo balls did make the occasional appearance in my house growing up. My sister's godfather is a Jew (ponder that one for a minute!) and there was a period where ToastMom was in charge of the soup at his Passover festivities. But I didn't really understand the blood, sweat, and tears that goes into a real Passover matzo ball until I married one of the Chosen People.
I awoke in New York on the morning of a seder and emerged from the bedroom to find the Human Vacuum's mom on the floor of her kitchen trying to strain chicken broth through cheesecloth, which involved lifting the biggest stock pot I have ever seen. She was on the floor because she's 5 feet tall on a good day and 100 pounds on a bad day, so the counters were too high for this activity.
I chipped in that day, and have helped make the soup for every seder hosted by ToastMom-in-Law ever since. I may be a gentile, but I have known the anxiety of waiting for the matzo balls to float on Passover. I have strained chicken broth in the early morning. I have suffered for this marvelous, perfect soup. Which is it should be.
Tales of soup-based heroism aside, matzo ball soup should not be reserved for Passover. It has all the healing powers of chicken noodle soup (indeed, it is known in some circles as Jewish Penicillin). And it's not hard to make if you have the chicken broth already on hand.
You should give it a try. Or, in the idiom of the ethnicity responsible for the soup: Eat! You look thin!
Matzo Ball Soup
For the soup:
In a large dutch oven with a lid, warm over medium heat:
1 Tablespoon olive oil or schmaltz (chicken fat)
Add and saute until soft:
2-3 large carrots, cut into coins
2 medium onions, minced
2-3 ribs celery, cut into 1/4 inch pieces
2-3 quarts chicken stock
(NOTE: If there is one place to use real, homemade stock, this is it. That said, broth from a can or box is fine. I personally wouldn't bother with bouillon broth, but it would work in a pinch--if, say, the sun is going down on Passover and you have no soup.)
Bring to a boil, then reduce to a simmer. Add:
1 teaspoon dried dill, or 1 Tablespoon fresh dill
Generous salt and pepper
You can leave this simmering as long as you like, or no additional time at all. Whatever your schedule demands.
For the matzo balls:
Start these about an hour before you want to eat, though most of that time does not require your attention. I buy a box of matzo ball mix (not the soup mix, just the balls), but you could also buy matzo meal in its raw form. Both will have directions about how to turn the mix into matzo balls.
When the directions call for refrigeration, don't skimp. That part is important to the eventually fluffiness of your creation. The recipe will also call for oil. If you have homemade chicken stock and, like me, you've been too lazy to skim it before freezing, scrape off the fat and use that instead.
Make the matzo ball mix, refrigerate as instructed, then form into 1 inch balls. Wet or oil your hands before rolling the balls. It's less sticky that way. Drop them all in the simmering pot with the broth and close tightly. Cook for 20 minutes.
Serve piping hot. Eat. Feel happy. Then guilty. Then happy again.
Posted by Katherine at 8:00 PM