baltimore restaurant week

Up until this Sunday, over 80 Baltimore restaurants are participating in this annual delicious week long event.
For a complete listing of the restaurants, go here. A 3-course dinner is $30.07 per person, and a 3-course lunch $20.07 (at limited restaurants only).
Some restaurants are certainly a deal. Just look at what you could be lunching on at Capital Grille for a mere $20:

Prix Fixe $20 Lunch

Lunch Appetizer

• Caesar Salad
• Capital Grille Garden Salad
• Clam Chowder

Lunch Entrée

• 8 oz. Filet Mignon Au Jus
• Dry Aged Sirloin Salad with Roquefort Vinaigrette Dressing
• Citrus Grilled Chicken Sandwich
• Lobster and Crab Burger with House Tarter Sauce
• Citrus Grilled Salmon
Choice of Sides - House Made Chips, French Fries or Creamed Spinach

Lunch Dessert

• Chocolate Espresso Cake
• Cheesecake

Other top picks include Nasu Blanca, Petit Louis, and Sotto Sopra. On the other hand, I was not so impressed bythe offerings at Brewer's Art, Della Notte, or Pazo. But don't take my word for it! (That's one of my favorite tv lines, from Reading Rainbow)

Happy eating!

attman's deli

"Authentic New York Delicatessan (Only Better)" That's Attman's slogan, and though it's not from NY, it certainly is the most authentic in Baltimore. Attman's has been around for over 90 years, spanning 3 generations of family ownership, serving up hearty hot and cold culinary delights on what is still known to locals today as Corned Beef Row. If you've visited these few blocks of Lombard Street recently, no doubt you've noticed the uprising of new cloned townhomes. Attman's, however, still remains an institution, a relic of old Baltimore with decidely Jewish roots, that stills thrives today due to its loyal customer base, addicted to its overstuffed corned beef and chopped liver sandwiches.

On any given weekend, the line is so lengthy it may overflow out the front door. As you wait in line, on your left is the deli counter with an array of homemade meats, smoked fish, salads, and an assortment of pickles and pickled onions. On your right you'll first notice the famous "Kibbitz Room" for diners-in, a rack of chips, and an impressive selection of beverages, including some hard to find brands like Boylan's, RC Cola, Dr. Brown's, and the original Yoohoo. Pay attention to who's ordering in front of you; as soon as someone behind the counter points to you, be ready with your order. No dilly dallying, or else risk getting the stare-down from the Jewish mother standing behind you, getting a pound of lox for her son the doctor. The staff is quick and friendly, most of all efficient, shouting orders, flinging meat, well not really. But they are fast. They know the drill, and expect you to too.

With a full weekend of packing ahead of us, Mr.S and I made a stop here early Saturday. Already the line had snaked halfway around the room. The couple in front of us, obviously first-timers, turned around to ask us if a whole sandwich was enough to split, to which we responded, if you're going to wait in line for this long, might as well get two! It's worth it. I decided on Sara's Dagger on pumpernickel, a turkey breast and pastrami coated corn beef
sandwich with cole slaw and Russian Dressing. Mr.S order the Reuben- Jewish corned beef, sauerkraut, melted swiss, and Russian Dressing on rye, with a side order of onion rings.


Approximate waiting time: 14 minutes
The damage: $23
Verdict: My dagger sandwich was a double decker! The turkey was nicely seasoned, the pastrami slightly fatty, and the Russian dressing was sweet and tangy that cut the meatiness. The only complaint we had was there weren't enough napkins to go around! (Definitely a meat-juices-dripping-down-your-arms kind of meal) But I guess that's really not much of a complaint at all, is it? Oy vey, you'd be mashugana not to go!

caipirinhas, grand cru

Uh oh, I took one sip of my caipirinha, and I knew I was in trouble.


But then again, I have never had one of these without getting into some kind of mischief.

I was first introduced to this Brazilian cocktail when Mr.S took me to Cafe Atlantico in DC for my birthday. Wow, and what a happy birthday it was (as far as I can remember). Made with cachaça, a distilled liquor made from sugarcane juice, caipirinhas are also flavored with muddled limes and sugar. There are over4000 brands of cachaça available in Brazil, yet only a handful of these are exported to the U.S. One of the most popular ones is Pitú. You'll recognize it by its distinctive large red crawfish on the label. Cachaça may be hard to find here in Baltimore, but I have seen it at Wells Liquors on York Road, as well as the Wine Source in Hamden.

Some friends and I met up after work at Grand Cru, a wine bar in Belvedere Square, over the weekend. Its a favorite spot of mine for sampling from an ever-eclectic selection of wine, many of which are from local vineyards, people watching, and sharing a fresh baguette and cheese plate with good friends. The staff is knowledgeable, generous with their pours, and best of all, unpretentious. On this particular night, we started off with mojitos and caipirinhas, and some bread and cheeses from nearby Atwater's. The mojitos tend to be hit-or-miss, as they are either pretty good or not sweet enough. These were the latter. My caipirinha was well, capable of bringing a grown man to the floor. It was served in a pretty collins glass, but aesthetics aside, should have been in a short tumbler glass, so that the limes can be muddled properly. We moved on to share 2 bottles of white, of which I'm sorry to say I can't remember the names. Four and a half hours into the evening, and we were happily light-years away from our busy days at work.

Few bars in Baltimore carry cachaça and so caipirinhas are a rarity on drink menus. Grand Cru is the only venue which I have found them. If anyone knows of anywhere else, drop me a line!

Grand Cru
527 E. Belvedere Ave.
Baltimore, MD 21212

banana peanut butter bread

Banana bread may sound mundane and commonplace in today's world of decadent and triple-tiered desserts, but do not doubt the power of the mighty banana as it emerges sweet and caramelized embedded in a buttery loaf.

In my kitchen, fresh baked banana bread does not last long. And it's not meant to. The ripe bits of banana make this bread intensely moist and dense, perfect for eating warm, straight out of the oven, with a spoon. Chocolate chips are always great, but I prefer PB chips as they remind me of many a smushed brown-bag sandwich in elementary school.

I had some leftover batter that I spooned into small brioche molds which baked up nicely. Maybe not enough for a single serving, but definitely endearing.

Sigh...no words or pictures can do this justice...


Banana Peanut Butter Bread
adapted from Better Homes and Garden Cookbook

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1 egg
1 cup mashed ripe bananas (about 3)
3/4 cup sugar
1/2 cup vegetable oil
(generous) 1/2 cup PB baking chips

1. Preheat the oven to 350F. Grease the bottom and sides of a 8x4x2-in loaf pan. In a bowl, mix together the first 4 dry ingredients.
2. In a seperate bowl, mix together the egg, bananas, sugar, and oil. Add this egg mixture to the dry ingredients, and stir just until moistened. The batter should be lumpy. Fold in the chips.
3. Spoon batter into the prepared pan. Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes, but don't wait too long to dig in!

watermelon jalapeno mint mojito

There was a big watermelon sitting in my fridge this week...was, but no longer. I juiced it all. This was no small feat as 1)this particular melon was quite large 2) the feed tube on my juicer is small (and so I had to cut many many cubes, of which many did not quite make it into the juicer but instead into my mouth) 3) juicy fruits tend to be messier to juice, and 4) my countertops were covered in a sticky layer of pink goo at the end. In recognition of my own efforts and to reward myself on a job well done, I muddled up some fresh mint and jalapeno, added simple syrup, light rum, and topped it off with watermelon juice.


How you say?...ahhh yes...afternoon delight.


Watermelon Jalapeno Mint Mojito

1 part light rum
1 part simple syrup
fresh watermelon juice
mint
jalapeno

Muddle mint and jalapeno in a tall collins glass to release the flavors. Add simple syrup and watermelon juice. Mix, and serve chilled over ice.
Garnish with mint and jalapeno slice.

field of greens

Isn't it so true that food always tastes better when someone else cooks it for you? Just sit back, relax with a glass of wine, and wait for your dinner to be presented to you... well yes, but cooking together is all the more fun sometimes.

Mr.S made us salad for dinner one night last week, a wonderful bouquet of flavors and textures.

Field Greens, Red Seedless Grapes, Red Bartlett Pear, Gorgonzola, Marcona Almond, Pumpernickel Croutons, Balsamic Vinaigrette

ra-ta-TOO-ee

Ratatouille. What a funny little word for such a timeless dish. (It comes from the French touiller, which means "to stir"). And now, more than ever, home cooks all across the country are stewing up various versions of this French provencal dish, after seeing the new Pixar movie of the same name. It utilizes summer's bounty of fresh veggies- eggplant (but aubergine sounds so much better, doesn't it?), tomatoes, sweet onions and peppers, and squash and zucchini (courgettes). The beauty of this dish is that no matter how it is made, rustic or refined, stewed or baked, diced or sliced, the sweet and earthy ingredients invariably shine.

The movie version of ratatouille was created by chef Thomas Keller of the French Laundry in Napa Valley. In fact, he was one of the culinary consultants on set. His animated version was his "modern take" on the traditional dish, in which the vegetables are thin sliced on a mandoline and arranged artfully in an oval casserole dish, covered with parchment, and baked. It is more like a tian (a Provençal dish of baked gratineed mixed vegetables) than a stew. I prefer the more rustically imperfect version, as I like the flavors and textures to be melded together.

Having originated in the sun-drenched gardens of the Niçoise countryside, ratatouille is a great pairing to most meats, especially game and lamb. I've seen recipes that use all sorts of combinations of aromatics including thyme, basil, parsley, and herbes de provence. It's flavorful enough to be served on its own, or as a great accompaniment with coddled eggs for breakfast.

I consulted one of my favorite cookbooks for a recipe- Chez Panisse Cooking by Paul Bertolli with Alice Waters. According to Bertolli, "ratatouille is best served cold, with grilled bread or anchovies....and when refrigerated for several days, will improve in flavor." In this version, the vegetables are all sauteed seperately, except for the eggplant which is roasted, and then combined at the end with minimal stirring to preserve the integrity of the original slices. Yes, I will most definitely be making this again this week!

Ratatouille
Chez Panisse Cooking
serves 6

4 Japanese eggplant, sliced 1/4 inch thick
1 yellow onion, sliced
4 bell peppers, sliced 1/4 inch strips
2 yellow squash, sliced 1/4 inch thick
2 zucchini, sliced 1/4 inch thick
4 tomato, seeded and diced
2 tbsp fruity red wine vinegar
2 tbsp tomato paste (my own addition)
1 tbsp capers
2 tbsp pitted Nicoise olives, chopped
2 tbsp chopped parsley
1 tbsp chopped basil
2 cloves garlic, minced
extra virgin olive oil

Roast the eggplant with 3 tbsp olive oil, 1/4 cup water, salt and pepper in a 400F oven, for 20-25 minutes. Cover the pan with foil to allow the eggplant to steam cook while in the oven.
In a large saucepot, saute the onion with 3 tbsp olive oil until soft and light brown. Add the peppers, season with salt and pepper, and cook over high heat until peppers start to brown. Add the vinegar, and cook 1 minute. Transfer to a bowl.
Saute the squash with 2 tbsp olive oil until tender. Add the reserved onion and peppers back in, along with the diced tomato. Fold a few times, but do not stir. Bring to a simmer and cook for 2 min. Remove from heat and let cool. Then add the capers, olives, parsley, basil and garlic. If necessary, correct the seasoning with more vinegar, salt or pepper.
Before serving, drizzle a little extra virgin olive oil over each portion.

a girl, a bar, and molecular gastronomy

Whoever told you not to play with your food when you were little was probably right. However, please DO play with your cocktails. In fact, I urge you to, after the round of tasting I had this weekend at the new Nitro Bar at Ixia. It is like dinner theatre, without the dinner, replaced instead by a most involved and entertaining show of cocktail construction, with liquid nitrogen, certain chemical agents, and a knowledgeable drink scientist as the stars. Oh yes, and fresh fruit purees played a strong supporting role.

There were four of us, primed and ready to go, after entrees and a few rounds of martinis and champagne. I was instantly transported back to high school chem lab, but this time with alcohol and none of the G-rating. First was a glassless shot of peach puree and alcohol, enrobed in a gelatin-like casing, presented on a chinese soup spoon. The casing is achieved by the reaction that takes place between sodium alginate, a common emulsifier used in the food industry (you'll find this in McDonald's gooey apple pie) and calcium lactate. The shot is mixed with a bit of the latter, then dropped into a bath of water and alginate, and voila! a chemical reaction ensues in which the sodium (Na2+) in the alginate is replaced by the calcium ions (Ca2+)to form flexible chains, which then eventually link together to become a gel. Thus a barrier forms between the dropped shot and the surrounding medium.** Science is awesome isn't it... Texturally speaking, the result is much like an enormous caviar when it enters your mouth and explodes with a single bite. My only complaint is just that, the one bite didn't last long enough!

Second to taste was a hot/cold cocktail of passionfruit jus and Maker's Mark (I believe), a juxtaposition of molecular states, not to mention senses! The cocktail is first chilled and poured, then covered with a layer of warm passionfruit foam. It reminded me of swimming in a pool at midday, when the top layer of warm water covers the chilly lower half. It was surprisingly creamy. Next, the sour cherry takaki with lemongrass- a shot of cherry liqour flash-chilled in liquid nitro, and sliced to resemble fresh toro sashimi. How to describe? It was like eating semi-frozen jello. Lastly, there was the Hitachino bellini nitro, an imported Japanese brew mixed with peach puree, then chilled. Kiuchi Brewery in Ibaraki, Japan proudly produces Hitachino Nest beers, a family of 10 award-winning ales. The brew that was used last night, the Pale Ale, has a mild hoppy flavor with subtle hints of fruit. Very interesting. Peaches, meet beer. Beer, meet peaches. Lovely match. (The iconic owl cartoon on the label is both retro and kitchy, a creative choice you would not expect for a Japanese company to make.)

On the good graces of our drink scientist, we were offered a round of something that was not on the menu, something he had been tinkering with, an upside-down espresso. Essentially a potent coffee foam, this demitasse is served inverted on your saucer, then eaten with a spoon. With all the creamy goodness of the foam from a well-frothed cup of cappuccino, it still remained light on the palate and pleasantly ethereal. My only suggestion would be to serve it with a sprinkle of coffee nibs for added flavor and contrast in texture. Being the espresso lover that I am, I really enjoyed this bit of whimsical pick-me-up.


The nitro bar menu changes, pending on the hypotheses and the experimental success of the mad scientist. If only chemistry class in school could have been like this, I probably would have paid more attention (and perhaps developed a premature alcohol dependancy). The drinks range from $7-$15. Though you may not need to bring your labcoat or goggles, be well equipped with a strong curiosity for the novel. The regular martini list, however, is pretty much set this season. There are certain stars that definitely rule the roost, including a summer-inspired strawberry basil mojito, cilantro lime mojito, and for ginger lovers, the shoga bomb, made with fresh ginger juice. Veuve Cliquot is now served by the glass too, at $18 a pop. Just keep an eye on your bar tab, as you may get a little carried away when the bar menu looks this good.

Alas, it's unfortunate I didn't have my camera and thus couldn't take any photos! I had to snag these ones you see here. Though the strawberry mojito looks very similar.


IXIA
518 N. Charles Street
Baltimore, MD 21201

**I have read that Burger King uses this process to make its onion rings, which in my opinion, are pretty subpar. They mix a paste of grated onions with sodium alginate, and send it through a ring-shaped press to make the characteristic shape. As the rings fall out of the extruder, they drop into a calcium chloride (or other calcium containing compound) bath where they firm up. The rings are then dried, breaded, and frozen...ready to be shipped to a BK chain near you! It is a business, after all, and what counts is the bottom line. This process helps to lower labor costs, to limit waste by using the whole onion, even damaged ones, and to produce a consistent and uniform product that franchises love. Next time you are at the King, take a look at their onion rings, and let me know if they aren't all just a bit clones of each other.

amuse bouche: chilled carrot peanut lemongrass soup with crab

Soup, when served warm and steamy, is immensely satisfying, replenishing the body and spirit. Comfort in a bowl. In the summer time though, a chilled soup can do all this and more. Quenching the body's thirst and heat, cold soups are so refreshing.

I had my first taste of chilled carrot soup as a kid, served to me by one of my mom's only Caucasian friends, sitting in her formal dining room that was musty with age. She ladled the soup from a china tureen. There must be some mistake, I had thought, she must have forgotten to heat it up! As I soon learned that she had meant to serve it this way, I began to taste the sweet and smoky notes that the carrots added, along with the subtle hints of cinnamon and ginger. This was one of my first childhood food break-through moments. I was jolted from everything I knew about food (which was quite limited) to learning to appreciate the possibilities of what is out there. I was able to get a glimpse of someone else's culture through their food. Since then, carrots have always remained a star ingredient in chilled soups for me.

Ground peanuts in soup is traditional in many African cuisines such Senegal. It acts as a thickener and imparts a rich nutty flavor. I used peanuts as a nice contrast to the sweet carrots and tart lemongrass. I also added the last of my crabmeat (which I hand-picked, and not an easy task!). Oh yes, and lastly, don't forget to garnish with a carrot chip!

Chilled Carrot Peanut Lemongrass Soup with Crab

5 large carrots, peeled and cut into 1/2 inch pieces
2 garlic cloves, minced
1/2 piece fresh ginger, minced
1 onion, diced (Vidalia, or any sweet variety)
1 stalk lemongrass, tender core pieces bruised with the back of a knife
1/2 cup raw peanuts
1 quart chicken stock
1/3 cup crabmeat

Coat the carrots with some vegetable oil and roast until tender at 400F.
Saute the onion, garlic, ginger and lemongrass in a large stockpot until onion begins to caramelize. Add stock and let come to a boil. Add the peanuts. Cover pot and reduce to medium heat. Cook for 15-20 min, or until peanuts start to soften. Pick out any pieces of lemongrass, as they are too tough and fibrous for the soup. Use an immersion blender to puree the soup to a smooth texture. Stir in crabmeat and cook for 5 more min. Let soup come to room temperature and refrigerate.
To make the carrot chip, slice a longer piece of carrot, about 1/8" thick. Flash fry in 350F vegetable oil, and drain on a paper towel.
Serve soup chilled in a small tumbler or shot glass. Garnish with ground peanuts, carrot chip, and a basil leaf.

tater tot: a biography

I remember lunch in elementary school as my favorite part of the day. Once again, the lunchlady would hand me some misshapen, previously frozen pizza-spaghetti hybrid (which I always enjoyed) and a side of golden tots in a white paper tray. Crispy, chewy bits of potato in every bite, left my hands delightfully greasy. In middle school, I subsisted on a strict diet of cafeteria tots and a package of generic brand Ms. Fields butter toffee cookies everyday for lunch. (Brain fuel for all that long division!) Sadly, I'm well beyond the age of being served tater tots in a cafeteria line. But never fear, both Ore-Ida and McCain offer tots in the frozen foods aisle. And if you happen to live in Baltimore, go to Ale Mary's where tots are served alongside sandwiches and wraps. We were there last week with Rachel of Coconut and Lime and her husband. Yet again, the tots did not disappoint!

In 1953 the Grigg brothers of Ore-Ida, when posed with the problem of what to do with all the leftover potato pieces from fries, brainstormed up the tater tot. A tot is made from grated potatoes, rice flour or some form of starch as binder, powdered garlic and onion, then shaped into miniature shapes we know and love, then fried. Potatoes are a good soure of vitamin C, but fried baby tots are probably not the best nor most healthful way to get your daily dose.

Try layering tots in a casserole dish for breakfast, or dusting them with cayenne and cumin, or even using them as croutons in a salad. My personal favorite: sandwich tots between 2 slices of buttered white bread for an authentic British chip butty! Seems like the cafeteria tot is actually quite the versatile ingredient!

**picture from BikeNerd

cherry cornmeal muffins

I love corn muffins. Well, I really just love muffins in general. No need to discriminate. The passion many people have toward cupcakes is how I feel about muffins. Simply speaking, muffins are basically just naked cupcakes, with a lot more going on inside than on top of their heads.
We all need a bit of whimsy in our lives every now and then. I made these muffins with a surprise in the middle: a sweet juicy cherry. The recipe is from Joy of Baking, in which I substituted bing cherries for the recommended berries. A snap of the wrist and a final dusting of powdered sugar always does the trick...Enjoy!

les petits pois

Hello in there, little ones! Mes petits cheries. As I child, I ate sweet peas with such glee, never once stopping to think where they actually came from. Naturally their indigenous habitat was in a plastic bag, amongst thousands of its frozen brothers and sisters. It wasn't until recent years at a farmer's market that I realized that these tiny babes came from a shell! Shelled peas! Imagine that. My love for them increased ever more after finding this out. It is oftentimes a bit of a revelation to find out where your food actually comes from. Just think, who would have ever made the connection that a tender artichoke heart came from that large green prickly cone of a vegetable, which is actually in fact a flower.

I like my peas stirfried with shrimp, ginger and scallions. When I make fried rice with peas, I always eat the peas first. Fresh peas are also lovely when eaten straight from the pod. How sweet.

How do you like your peas?

nasi goreng: indonesian fried rice

I had Nasi Goreng for the first time at a tiny Indonesian eatery in Hong Kong many years ago. Having ordered it as a sidedish, we were greatly surprised when we dug in to find that it's sufficient enough to be a meal all by its lonesome. Think Indonesian-style paella. Traditionally it's made with leftover rice, a good deal of chunks of chicken and shrimp, fried egg, and sprouts. (It can also be made sans meat.) Very often, it's served for breakfast in both Indonesian and Malaysian households. Hey, I'll take a bowl of this over a bowl of soggy cereal and milk any day!

I must warn you that one of the key ingredients in this dish is fermented shrimp paste, otherwise known as the ultimate babe repellant. The pungent odor can be somewhat of a social deterrent, to say the least. To the Western nostril, shrimp paste can smell quite offensive. It's prepared by sun-drying ground shrimp paste and then compressing into large blocks that are then cut and portioned. I personally don't mind the smell that much; however I think my tiny apartment was a bit overwhelmed, as it is more used to smells of buttery cookies and cakes baking in the oven!

As with any popular dish, this one has many versions. Most use shrimp paste or fish sauce for flavoring, others use kecap manis, a syrup-like sweet soy sauce, prolific in Indonesian cuisine. I used tamarind concentrate, shrimp paste, turmeric for color, and a bit of coconut milk to balance out the strong flavors. I had no chicken or shrimp on hand, so I used some bacon for the protein and added smokiness.

3 cups cooked white rice (use leftover chinese takeout rice)
2 cloves garlic, minced
1 in. piece fresh ginger, minced
1 small onion, diced
3 small red chilis, seeded and chopped
2 tsp tamarind paste or concentrate
2 tsp shrimp paste
1 tsp turmeric
2 tsp sugar
1 lime, juiced
1/4 cup coconut milk
3 slices bacon, diced
1/2 cup frozen peas, thawed
basil and coriander, for garnish

Nasi Goreng

In a wok, scramble eggs and set aside. Cook bacon until crisp, set aside, reserving some of the oil in the pan to cook the onions with the peas until onions are golden. Set aside with the eggs and bacon.
Mix together tamarind, shrimp paste, turmeric, sugar, lime juice, and coconut milk.
Cook garlic, ginger, jalapenos, and chilis with 2 Tbsp oil for 1 min. Add the tamarind mixture and cook 1 more minute. Add the rice and stir to coat until the rice grains are warmed through and appears glossy. Stir in the reserved eggs, bacon, onion and peas. Stirfry for about another 2 minutes.
To plate, scoop the rice into a greased bowl, packing down tight. Invert the bowl onto a plate and unmold. Garnish with basil and coriander.

lemon, ricotta, pinenut cake

I really need to start making more savory dishes, but when a recipe is as beautiful and elegant as this, I could not resist. This lemony cheesecake comes from Italian Two Easy: Simple Recipes from the London River Cafe (see previous post). This is a Tuscan variation of Torta della Nonna, a traditional Italian cake made at Easter with raisins and pastry. This recipe utilizes simple and wonderfully-rich ingredients to yield a creamy, tangy, delicious cake.

Lemon, ricotta, pinenut cake
Adapted from Italian Two Easy

lemons 3
white bread crumbs 1/2 cup
ricotta 2 1/2 cups
sugar 1 cup
eggs 3 whole + 2 yolks
creme fraiche 1 cup
mascarpone 1 cup
vanilla extract 1 tsp
pine nuts 1/3 cup

Preheat the oven to 350F.
Butter the sides and bottom of a 10-in springform pan.
Grate zest from lemons, squeeze out the juice, and mix together.
Drain the ricotta using cheesecloth.
Beat ricotta with sugar until smooth. Add the eggs and yolks, one at a time. Still beating, add creme fraiche, lemon mixture, mascarpone, and vanilla extract.
Shake the bread crumbs in the pan to coat the sides and bottom evenly. Pour in the batter and scatter the pinenuts on top. Bake for ~45-50 min, until egdes are slightly browned and center is slightly wobbly.
Let cool, and unmold.

my prize!

My recipe, Coconut Beignets with Lime Sugar, won fellow Baltimore food blogger Coconut and Lime's original recipe contest! I met up with Rachel over the weekend to pick up my prize.

My treasures include a lovely dish towel with a soda bread recipe, Haribo fizzy cola gummies, and best yet, a beautiful cookbook, Italian Two Easy: London River Cafe. The recipes are simple and straightforward, and uses wonderfully fresh and seasonal ingredients. I already have my eye on a few recipes! Dilatoni pasta with mussels and white wine... savoy cabbage soup with ricotta crostini... zucchini scapece (like zucchini fries)... poached black fig with almonds... and lemon ricotta pinenut cake. It's the perfect selection of dishes for the summer, with whole chapters dedicated to lemon desserts, grilled fish, and fresh mozzarella salads. Very inspiring, and really brings you back to the foundation of great food: fresh simple ingredients.