Tag: food

Baltimore Tops D.C. in Weekend Food Truck Battle

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Baltimore came out on top in more than one Battle of the Beltways.

Not only did the Baltimore Orioles beat the Washington Nationals but the city bested its rival at A Taste of Two Cities, a food truck competition held Saturday at the Westport Waterfront. It was organized by food truck owner Damian Bohager.

First place went to Baltimore’s Gypsy Queen food truck, followed by the Red Hook Lobster truck of D.C. in second and Baltimore’s Miss Shirley’s truck in third.

Read more at Bmore Media

Charm City Cook: Home Slice

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I love really good pizza. Give me a crispy thin crust with delicious, flavorful toppings and I’m a happy girl. My hilarious friend Richie would call my kind of pizza “artsy.” You know…arugula, goat cheese, prosciutto, roasted garlic…that kind of stuff. Fancy pants.

I love to grill my own pizza on my snazzy Weber grill – it’s so easy! The first time I made pizza at home, I used the kitchn’s fantastic blog post on the subject as a reference.

Everyone’s so busy these days, so I think it’s perfectly fine to use pizza dough from the prepared food section at a store like Whole Foods or Trader Joe’s. Save yourself some time, hon. However, if you’d rather do the whole scratch thing (and save some money, too), it’s not hard at all. Here’s Ina Garten’s recipe. I’ve also made Pioneer Woman’s dough, too.

Whether you make the dough or not, the key to grilling pizza is to work super fast with a VERY hot grill. Be sure to have your crusts and toppings close by. Just put the crust on the grill, brush both sides with olive oil, grill both sides for a few seconds, add your toppings (I put the cheese on before the sauce like they do at John’s Pizzeria in NYC) and close the top (I turn the heat down a smidge) and grill for about 4-5 minutes. Easy as pizza pie.

What you choose to drink with your pizza depends on your own personal preference or mood and also different things go with different toppings. Check out my friend’s blog Scribbleskiff for some ideas (like pairing spicy, meaty toppings with an IPA…) The pairing combinations are almost endless! Lately, my fave combo is goat cheese, mozzarella and arugula pizza with a glass of Torrontes. And…now that I have the chickens out back, I sometimes top a pizza with a fried egg soon.

If you’d rather have a pro make your pizza, Baltimore has several great spots for delicious artisanal pizza. My favorite is Iggies in Mt. Vernon. I love, love, love the Cipolla pizza with onion confit, mozzarella, pancetta and ricotta. Also, the Funghi with mushroom ragu, leeks and mozzarella. Holy moly, it’s good. Oh, and p.s. Iggies is moving to Ruxton later this year. Good for folks in the county…sad for me.

Popular Pizza Joint Iggies to Move to Ruxton

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Riderwood Village

Iggies, the popular Mt. Vernon BYOB pizza joint, is moving to Riderwood Village on Bellona Avenue, a few feet in from the Joppa Road intersection, possibly as soon as November.

The eatery, owned by Lisa Henkman, has been a resounding success at its Calvert Street location. Henkman’s husband Peter Wood said the move is still being worked out due to zoning issues because there has never been a restaurant in the small shopping center, which houses the Riderwood post office, a dry cleaners and Ruxton Animal Hospital. A large space that used to house James Bryan hair salon has been vacant for years and local stationery store Down’s left a small space  just recently.

Charm City Cook: Soft Crabs…Not to be Missed (or Feared!)

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Soft crabs. To me, they are not called soft shells. This is Baltimore…

You pretty much either love ’em or hate ’em. I used to be completely wigged out by them. I think that having a job cleaning them at a seafood shop might have scarred me a bit. (Thanks, Billy.) My mom has loved them forever. Me, I’ve got texture issues – biting into a soft, yet crunchy LEG of a crab?

Um, no. (Then, fast-forward two years…)

Charm City Cook: Put an Egg on It

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I’m sure you’ve heard of the Portlandia bit “Put a bird on it!” where spazzy crafters decide that everything’s better with a bird on it. Etsy gone wild. The food version of that is “put an egg on it!” It seems to be the ultimate food porn of the moment. There are even Pinterest boards dedicated to it. I love this one.
I made an amazing asparagus gruyere tart this weekend and shared some with my neighbors. They added a fried egg on top when they had it for dinner. Great idea, guys! Fresh eggs are the best, best, best. That’s why I got my girls. (Thank you, again,Joan!)  I get two to three fresh eggs everyday, so now I’m putting eggs on all kinds of stuff – pizza, chili, salad, pasta and more! 

Grocery Store Hampden Food Market to Re-Open as The Food Market Restaurant

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Before

Once a grocery store, The Food Market’s rebirth as a restaurant will happen just after Memorial Day.

After months of construction and a complete gutting and renovation, The Food Market plans to debut chef Chad Gauss’s concept of chef-inspired comfort food in approximately two weeks in its new industrial-modern space at 1017 W. 36th Street in Hampden, says General Manager and Co-owner, Elan Kotz.

In transition

 

Kotz describes the menu as known and approachable food, but executed from a chef’s perspective. Dishes that Gauss prepared at other locations include Kobe beef meatloaf, linguine with crab meatballs, duck-fat fried cashews with fried catfish served on micro greens, and Heath bar crunch bread pudding.

 

 

Clementine Restaurant to Open at the Creative Alliance

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Courtesy of Bmore Media – One of Hamilton’s best known restaurants is expanding to East Baltimore.

Clementine, the Hamilton restaurant focused on farm-to-table foods and meals will open a new location, Clementine at Creative Alliance on May 17, says Clementine owner and chef Winston Blick.

The 49-seat bistro will be a slightly more upscale and ‘downtown’ version of Clementine in Hamilton, which does rustic comfort food, Blick says.

The restaurant will be a partnership between The Creative Alliance and Clementine, with Clementine managing the restaurant. The Creative Alliance built out the restaurant and recruited Clementine to fill the space, Blick says.

Read more at Bmore Media

 

Charm City Cook: Butter is Your Friend

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Ah, desserts. They require precision and care as well as creativity and great taste. And people really love desserts, so you don’t want to mess them up!

Dessert can be everything from delicate to deeply comforting. Some of my latest faves are strawberry rhubarb pie, chocolate cream pie and of course, (crack cocaine) salted caramel brownies! I’ve made those brownies so many times now for everyone from cooking clients to friends, neighbors and colleagues – everyone flips out when they eat them. I have a client who has a standing order once a month. One friend even sent me an expletive-filled text proclaiming her love. That was pretty funny.

Foreman-Wolf Razing the Roof at the Roland Park Deli

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The former Roland Park Deli

When Restaurateur Tony Foreman — owner with chef Cindy Wolf of Charleston, Cinghiale, Pazo and Petit Louis —  first announced plans to open a new restaurant in the old Roland Park Deli space, he said he expected it to open at the end of 2011. Then it was March 2012. The latest date is August.  The reason for the delays? Major structural problems at the old shabby chic spot, behind the Morgan Millard Building in the 4800 block of Roland Ave.  Here’s what the old neighborhood haunt looks like now:

 

Allison Parker-Abromitis, vp of development and communications for the Foreman-Wolf restaurants, gave us the details in an email:

Maryland is First State to Ban Arsenic in Chicken Feed

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This feels appropriate, considering the recent research about all the creepy chemicals our chickens are eating:  Maryland is just about to become the first state in the U.S. to ban arsenic in chicken feed.

You may be wondering why anyone would feed a chicken arsenic in the first place. (Unless, say, the chicken was in an Agatha Christie novel, and had just come into a large inheritance.) But while arsenic is certainly a poison — and has been shown to contribute to diabetes and heart disease — it’s also used to fight parasites in animals.  The arsenic-containing drug roxarsone, manufactured by Pfizer, also promotes blood vessel growth, which can make meat appear pinker and plumper. Purdue and McDonald’s both refuse to feed it to their chickens. Canada and the European Union prohibit it as well.

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