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Microgreens

Thanks MsD, it's worth a try!

Microgreens

Hiya, does anyone know of a reliable source for microgreens around DC? I live in Arlington and don't mind schlepping a little ways...just don't know where to look! Thanks...

Any Filipino places left?

That's perfect! I found Philippines Oriental this afternoon, and they are going to hook me up. Thanks =)

Any Filipino places left?

Hi all, was going to order a bunch of lumpia for an upcoming party, but the only Filipino restaurants I knew about (Little Quiapo in Arlington and Manila Cafe in Baileys/Springfield) are closed. Are there any Filipino places left around here? Thanks!

Source for Langoustines?

HIya sweth, thanks for taking a look while you were in! Yes, either langostino or langoustine would work fine, but I do really need the fresh. If the Maine Ave Fish Market doesn't have them, I'll see if I can make it work with fresh lobster. Such a problem =)

Source for Langoustines?

Wonderful suggestion - I'll check it out next weekend. Thanks!

Source for Langoustines?

Hi all. I've got a recipe that calls for langoustines...anyone know where I can source them? Bonus points for proximity to Arlington, though I'm willing to trek.

I've tried Whole Foods, Grand Mart and the Great Wall Asian grocery in Falls Church. And sadly the M. Slavin & Sons fishmonger in Alexandria has closed. Recommendations appreciated...thanks!

Frozen Cantaloupe

Thanks all, some great ideas here =) As it happens, I also randomly have a ton of basil simple syrup in the fridge, so I think melon-basil agua fresca it is!

Jan 16, 2011
alsd2 in Home Cooking

Frozen Cantaloupe

Hi all, I had so much ripe cantaloupe from my CSA last summer I ended up cubing and freezing a bunch of it. Now I need to use it up! Any ideas other than smoothies? Thanks...

Jan 16, 2011
alsd2 in Home Cooking

April Fooling

Definitely impressive, but it's still a dessert...I need an actual entree (though it doesn't actually have to look like an entree)
=)

Jan 05, 2011
alsd2 in General Topics

April Fooling

Hi all, I'm planning an April Fools dinner this spring and need some ideas for trompe l'oeil entrees.

There seem to be tons of ideas for desserts disguised as savory foods (like scoops of ice cream rolled in cocoa and decked out as baked potatoes), but the few actual entree ideas I've found tend to be unappealing low-concept stuff like meatloaf shaped into a cake and "iced" iced with mashed potatoes.

Here's what I've got for the other courses:
- For a starter, I'm making the Surreal Gourmet's "Cereal Killer Soup"...the cheeky cauliflower and leek soup with garam-masala-seasoned Cheerio "croutons" in the picture.

- Dessert will probably be Egg Creams, clean egg shells filled with white chocolate mousse and mango puree to mimic soft-boiled eggs (also from the Surreal Gourmet).

I'm an adventurous cook, and my friends are adventurous eaters, so pretty much anything goes. Any ideas for a bona fide entree that's equal parts "foolish" and gourmet?

Jan 05, 2011
alsd2 in General Topics

Fig Meyer Lemon Balsamic Vinegar

oooooh, I actually have oven roasted tomatoes from the end of my summer CSA in the fridge. I will do this for lunch tomorrow!

Nov 10, 2010
alsd2 in General Topics

Fig Meyer Lemon Balsamic Vinegar

I received a bottle of Lulu Fig-Meyer Lemon Balsamic Vinegar as a gift. It's much less acidic than most balsamic vinegars, so doesn't work well in salad dressings and the like. It's also quite thick with fig/lemon sediment, so wouldn't reduce well. I can't figure out how to use it, but don't want to waste such a gorgeous ingredient. A quick search online only turned up one "recipe" involving splashing it over wilted spinach - that's fine as far as it goes, but seems like a waste of something special. Any suggestions?

Nov 10, 2010
alsd2 in General Topics

Sumac Chicken with Bread Salad

I made this last night and it may be my new favorite way to make chicken! I loved the mix of dense bread softened by the roasting juices alongside browned, crunchy bread from the edges. And the squeeze of lemon provided married the tartness of the sumac perfectly with the rest of the dish. This one will definitely be going in my rotation!

Two notes:
- I actually halved the recipe and used a Cornish game hen since I cook for one. It was perfect--one fabulous dinner, plus a hearty lunch for today.
- I think it's important to use a really heavy, dense bread. Otherwise, you risk ending up with a truly soggy mess, which I can see would be unappetizing. This may be part of why previous posters were disappointed.

Apr 07, 2009
alsd2 in Recipes