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Vegetarian soup?

Apology accepted.

Nov 27, 2010
Make Me Dinner in Home Cooking

Vegetarian soup?

Do not put the peppers in a plastic grocery bag. Do not! Anyway, moving on. It might be easier to roast the peppers if you seed them, halve them, brush the skins with oil, and put them under the broiler (skin side up). When they start to blacken, take them out and stack them one on top of the other, and let them sit for 10 minutes or so until they're cool enough to handle. The peels should come off easily; not sure if I'd try doing it under running water, though. You're welcome!

Nov 27, 2010
Make Me Dinner in Home Cooking

B&O American Brasserie in the Hotel Monaco, Baltimore

Jon and I made it over here for lunch a few days ago and really enjoyed it. As you can see, he lost the coin toss and thus had to write up our visit to Pazo last night; I get the much happier task of going over B&O.

We got there on the late side, around 2:00, and were seated at one of the downstairs tables. The space itself is lovely, and manages to create an intimate atmosphere at the table (downstairs, at least - I didn't get to see much of the upstairs) within the restaurant's two-story open space design.

We started off with the steak tartare appetizer. It was served with house-made potato chips that were a perfect complement to (and vehicle for) the meat, which was delicious - seasoned just enough to bring out the flavor without overwhelming it. For lunch itself, Jon had the Meatball Flatbread, a roughly 12" pizza topped with fresh mozzarella, basil, and (surprise!) meatballs. Very tasty, and more than enough for us to share. I had the Grain Salad - quinoa, faro, lentils, and a few other ingredients that I'm forgetting in a chilled, creamy dressing. It wasn't entirely what I was expecting (I'd thought it would be something more like tabbouleh) but it was very well done and I'd order it again, though probably as a warm-weather lunch.

While we both thought that the lunch menu could have been somewhat more extensive, we liked what we had well enough to make plans to go again for dinner sometime soon. If we were smarter, it would have been last night, but that's Jon's territory.

JFX Farmer's Market 2009

Yep, it's a panzanella. I went ahead and wrote up the recipe so I remember it -

I do love a corn salad - can't wait for the bi-color and the heirloom tomatoes!

Bread Salad (Panzanella)

I put this together last night using ingredients acquired at this weekend's farmers market. Quantities aren't as exact as I'd like, since I was mostly making it up as I went along. I made a sherry vinaigrette to go along with it, but I think a balsamic would also be good if not better.

1 day-old baguette, cut into 1" cubes
1/2 lb fresh mozzarella, cut into 1/2" pieces
1 pint grape tomatoes, halved
1 cucumber, peeled/seeded/salted/rinsed, quartered and cut into 1/2" slices
1 small red onion, halved lengthwise and thinly sliced
25-ish basil leaves, torn up into quarters or sixths
olive oil

Heat about 1/3 cup of the olive oil over medium-low heat (you'll want to use a large pan). Add the bread cubes, stir them around, and sprinkle them with salt. Keep stirring them every few minutes until they're toasted light-med brown, then take them off the heat.

In the meantime, toss all the other ingredients together in a large salad bowl. When the bread is done toasting, put that in too, then pour the vinaigrette over the whole thing and mix it together well.

1/4 cup sherry vinegar
3/4 cup olive oil
1 shallot, peeled and quartered
1/2 tsp salt
ground pepper

I used my immersion blender for this; it would also be easy enough to do with a food processor. Put everything in a bowl together except the olive oil, and blend well. Add in the olive oil a little at a time while you continue blending. I used most, but not all (maybe all but 2-3 tablespoons) of the dressing recipe on the salad.

Jun 30, 2009
Make Me Dinner in Home Cooking

JFX Farmer's Market 2009

The main thing you missed out on was Zeke's switching places with the kettle corn people - be forewarned, if you show up at the market in as caffeine-deprived a state as I do.

We were finally able to do a bread salad with this week's haul; baguette from Uptown, fresh mozzarella from Neopol, grape tomatoes, cucumber, red onion, and basil from assorted other vendors. It seems like a lot of them have tomatoes now - guessing they're not all hothouse, but I could be wrong.

Got what looked to be the last good rhubarb and strawberries this week. Blueberries and cherries are looking nice at Agriberry and Reid's. The corn looked fine, but Jon is holding out for bi-color. We stocked up on peas and froze them in vacuum bags; they seem to keep for a while that way. Between those and the pesto, we're running out of freezer space - time to do something with last year's okra and crowder peas!


I have to say, that is some of the best pizza ever. It's the crust that does it, I think. I actually wanted to finish the crust before starting on a new piece, which I've never done before.

The sandwich we had was the Scooch (capicola, soprasetta, porchetta and gouda), and it was awesome. The only thing I didn't entirely love about it was the little bit of sweetness that it had, I'm guessing from the balsamic vinegar (unless the peppers they used were sweet).

I want to go back soon. It was hard to decide on one pizza and one sandwich, because a lot of them sounded great, and I have every reason to believe they are.

JFX Farmer's Market 2009

We got an 8 oz. container of the black bean and corn salsa; it was either that or the 32 oz. since the 16 oz. containers hadn't come in yet. At the time, Jon warned me that he planned to finish it by the end of the day, and I'd know to get the 32 oz. one next week. I should have listened - we went through it in about 20 minutes, and it was delicious.

The Muffin Man (Cat's Paw farm) is also back this year, so I got my fix of the world's best gingersnaps. Hoping he'll have black bottoms next week. Even without much in the way of produce yet, the market was well worth the trip.

Prime Rib in Baltimore

Medium rare? MEDIUM RARE? It was *blue*, sir.

Fried gizzards

We always get ours at Mondawmin Chicken in Cross Street Mkt, but I think I've seen them at the other chicken place there too - Western Fried Chicken? Chuckie's in Hollins Mkt. has them too; haven't made it over there yet but want to.

Onion Rings - from the aioli thread

Panko should work fine. I haven't tried a cornmeal batter, but it seems like it's worth experimenting with - I'd probably start with one part cornmeal to two parts flour and go from there.

In general I prefer batter to breading, so I might try this recipe again without the breadcrumbs and see how it fares. Any excuse to eat more onion rings...

Jul 28, 2008
Make Me Dinner in Home Cooking

Onion Rings - from the aioli thread

I started with this recipe as a reference:
and tweaked it based on what we had on hand. I cooked them in a deep fryer using peanut oil.

2 smallish (about 3" diameter) white onions, cut into 1/2" slices and separated into rings
1 1/4 cups self-rising flour
1 tsp salt, plus additional to taste
1 cup milk
1 egg
1/2 to 3/4 cup breadcrumbs

Heat the oil to 365 degrees. Stir the flour and salt together, and use it to coat the onion slices - my preferred method is to toss everything into a plastic bag and shake it around. Remove the onion slices to a plate. Put the flour/salt mixture into a mixing bowl, and whisk in the milk and the egg. Dip the onion slices in the batter - I did 3 or 4 at a time - and set them on a wire rack to let the excess drip off. Put the breadcrumbs in a bowl, and dredge each onion ring through until coated. They're ready for the fryer now.

I think that I'm not officially supposed to do this, but I lower the fry basket into the oil and drop the onion rings in a couple at a time. This seems to keep them from becoming one with the basket or each other as they're prone to do when I put them in before the basket goes into the oil. Cook the onion rings until they're golden brown; this batch took about 3.5 minutes. Drain them on a paper towel, shake a little salt over the top, get out your bowl of aioli, and go to town.

Jul 27, 2008
Make Me Dinner in Home Cooking

Deep Fried Caprese

Has anyone ever done this? I want to give it a try; the mozzarella seems simple enough, but the tomatoes and basil are somewhat trickier. I'm wondering whether batter or breading would work best, and I imagine that I'd have to fry all the pieces separately rather than in a tomato/basil/mozzarella combination. Any advice would be much appreciated.

Jul 16, 2008
Make Me Dinner in Home Cooking

sweet pickles in baltimore

I've seen them at the Amish market in Burtonsville. I think they sell a couple brands - Jake & Amos and Barbie's.