Thursday, November 1, 2007

Cooking Classes

I, finally, checked my hotmail account. I mainly use it for stuff I know will be junk mail.
I had about 200 messages since August. I deleted most of the messages but keep the account for…. “the friend from third grade who has yet to update his/her address book and will send you info on the class reunion Labor Day BBQ.” Ugh, yeah, missed that one--hon!

To my surprise, I received notice that Timmy Deans' ( offering cooking classes. I don't remember signing up to receive this but who knows. If there was something cool to be had I probably did. Instead of being annoyed, I thought, what a good idea.

I had completely written the place off due to the lack luster food and marginal service.
Hubby and I went for my birthday last year. The bar is always ‘a buzz’ with those who want (or need) to be seen. This particular night the restaurant as pretty empty.
My thinking, since it's not so busy, more attention would be paid to the preparation of the food (silly me). Hubby had an overly salty seafood gumbo. I had a very bland pork dish. The wine had a nasty "cork" taste. I've also gone there with girlfriends (of the need to be seen crew) for apps and cocktails...sigh...not much better.

Back to the cooking classes. Should I choose to accept, the classes give Timmy an opportunity to make me a different type of customer. He’s appealing to the foodie in me. He uses all the right words, “sautéed this with truffle that in a splendid creamy whatever.” I’m sold. Even if I go to watch and taste, I’ve spent my money and get a more personal and intimate culinary experience. Also, I get to learn how to make fancy chef dishes on-site then try it at home. Ok, so maybe not make it at home but you get my point.

I plan to take (or observe) some cooking classes in ‘08. I love Indian food. I wish the Ambassador ( offered classes. I just love Chicken Tikka Masala, garlic naan and the very delicious vegetable samosa. And yes, I had it this week for dinner:-) mmm mmm

Thursday, October 11, 2007

Dayum Tasty!

The Chefs mom, Ms. B, made her famous microwave mac 'n cheese. As she told me, she's been "cooking in the microwave since 1976." I believe this maybe some of the best mac 'n cheese I've ever had. I thought--IMPOSSIBLE! You can't make good mac 'n cheese in the microwave. Ms. B told me she does the whole thing (noodles too).

It was perfect. It was only missing the "crusty browning" you get when you cook it in the oven. She won't give up the recipe. Sorry I tried. Oh man, I wish you could have tasted it. Dayum TASTy!

Still Recovering

Agh! Freedom! No more drainage tubes. No more stitches.
Unlike the c-section, surprisingly each day I feel better.
A friend IM'd and asked how I was feeling, I gauged it by
my sneezes. My sinus issues are worse in the fall than the spring.
I am told it's the ragweed. Today it felt like a punch in the stomach
as opposed to 10,000 daggers (or as my friend said
being disemboweled with a rusty knife).
I chuckled (laughing still is a bit painful) when she said
"maybe by next week it'll just feel like a gentle butting from a billy goat."
Thank God for computers and technology. It's kept me sane as I recover.
It gets pretty lonely being bedridden/housebound. Esp. when most
of your friends have day jobs. But there is IM. A great way to look "busy"
while not

In two weeks it back to the classroom and a new consulting gig.
I'll be super busy. My blogging maybe down as I get adjusted.

Keep me in your prayers! Good energy and happy thoughts!

Tuesday, October 2, 2007

Home Sweet Home

Aagghh, there's nothing like the comfort of your own home and your own bed.
Thank you all for the well wishes, beautiful cards and flowers and most of all THE FOOD!!!!!!!!!!!!
It's so good to be able to eat again. They were starving me up in the hospital!!!!

The surgery was successful. Tumor is gone! Let the healing continue! PTL!!

Saturday, September 22, 2007

thinking about Christmas

Today, I am thinking about Christmas. I love to give and receive food gifts. I mean presents are nice but it’s just more stuff. I’d much rather have a nice bottle of wine or some exotic chocolate covered something from a far away land.

I haven’t chosen a Christmas wine. But I plan once again to do Champagne for Thanksgiving. I prefer it over wine with friend Turkey.

Ok, writing cut short. It’s time to see “the fish.”
Mommy-on-duty. Over and out…

P.S. Post your holiday wine and food gift ideas in the comment area.

Forced Fasting

In preparation for my surgery, I have to fast. Only clear liquids the days before and nothing the day of the big event. Not even a sip of water...or so they say. Oh and did I neglect to mention the liquid diet for three days after the procedure? While I know it won't kill me it just doesn't feel right not to be able to eat. I actually consider it cruel and unusual punishment.

This means this weekend is a quality food fest for me. For breakfast, I had a fresh baked sweet cheese danish accompanied by a hot cup of fair trade black coffee from Whole Foods. Last night, sipped the best dayum margaritas in Baltimore at Koco's. This Sunday, my chef friend will make lamb chops. I am not sure if he will grill them or pan sauté.

I am not sure what the boy and I will have for lunch today. I thought steak. But he doesn't quite like meat as much as I do.
Maybe sushi or mexican? Oh decisions, decisions.

If you couldn't consume you favorites for awhile, what would be your "last supper?"

Friday, September 21, 2007

Slice & Dice

Just informed. They moved up the surgery date. Going under the knife on Tuesday at 1:30p.m.

Wednesday, September 19, 2007

Comfort Beverage?

I generally wake up early. It's not that I am a morning person. But for the past two years, I've had a little person who is quite demanding and requires my assistance to eat, drink, and function in the world. In order for me to collect my thoughts, gather my peace of mind, I wake up early. My internal clock has been reset until the little person can make his own breakfast.

I often take baths. I've loved them since my Charles Street days, where my bear claw tub didn't have functional shower head. Baths are soothing, relaxing and they smell good. I know shower folks don't understand, how you take a bath and get ready in the morning but trust me --it's possible.

As my bath water runs, I often prepare my morning coffee. By the time, I had a spot of cream for color and a teaspoon of raw organic sugar it's time. Time to slip into the warm sudsy water with my hot cup of comfort in hand.

Coffee, a comfort beverage. It doesn't beat out hot chocolate or a toddy. It's a pleasure I indulge in often.

What's your comfort beverage?

Friday, September 14, 2007


today, i was on the hunt for inspiration. the boy and i went to the library. we ate pizza and edamme. but instead of culinary inspiration, i receieved my biopsy result.

for a moment, my world was turned upside down, when i was told by my doctor that i have a cancerous tumor in my belly. i guess it can be considered a form of inspiration--i mean you really get clear on what you value in life. funny but true it has little to do with material "stuff." the again, i already had clarity about that.

so a new journey begins.more hospital visits (which i loath). consult with the oncologist on monday. possible surgery next week. recovery. no more bikini's--ok, my bikini days have been long gone but there was alway a possibility. however a large scare across the center of my abs takes away from the sexiness. not to mention the c-section "beauty mark."

the good news. early detection. and it's localized. and i maybe able to keep my hair. i know weird thing to be concerned about but i am. i can't say it enough. if you feel like somethings not right with your body and your physican is dismissive, get a new doctor. thankfully i did and we caught this in the early stages.

disappearing into the middle of a hazelnut chocolate granache torte would be so amazing right now...

i guess all i can ask...pray for me:-)

esp. as the boy is crushing chips on the floor as i type...(sigh)

Friday, August 31, 2007

i just love free!!!!!!

Anna Deavere Smith is coming to Baltimore. She is performing
"Snapshots: Glimpses of America in Change" at the Walters Art Museum
Graham Auditorium on September 20 at 7:00 p.m.


Opportunities like this don't drop into our laps too often.

You can reserve tickets at Only
two tickets are allowed per person.This is going to sell out, so make
your reservations now.

Thursday, August 9, 2007

On Holiday

We'll blog ya when I return. I doubt I will get any screen time while I'm away.
I know, you'll miss me terribly.

July 07 Article Written for WomanScope Newspaper

Food & Wine by Natasha OrtizFortier

As a child, during early summer months, a Saturday didn’t go by without my mama dragging me to Miller Farms in Clinton, Maryland to help her pick strawberries. It wasn't that I didn't enjoy picking (and eating) the fruit, we'd just had to get up so gosh darn early. And I still am not a morning person. I can only guess mama wanted to beat the mid-day heat.

The cashier would often joke, “I think we should put her on the scale instead of the baskets.” It was true for every one berry I put in my basket, I’d eat three or four. The flavor of the berries bursting in my mouth was so sweet, juicy, fleshy yet bumpy. The taste and texture were so addictive, I couldn't help my self. By the time we finished picking and went to the register, I was tired and full.

We didn’t do much pickling or preserving. In retrospect, it would have been great to enjoy during the winter months. Whatever we picked during the weekend, we ate during the week. Sundays were my favorite, I’d get to add the fresh blueberries to the ragga-muffin mix. It complimented the farm fresh eggs and thick-cut slab style bacon so well. For a special treat, mama would make, one of my many favorite, strawberry and chocolate chip pancakes. Strawberry were added into the batter and placed on top with melted butter and chocolate syrup. I’ll admit, it sounds gross but on my it tasted delicious! We also made lots of muffins, cobblers and cakes.

Patty Oakley-Audia, pastry chef at ATWATERS recommends “adding a little sugar and lemon juice to the fruit, put it in a tart pan, add mixture of oats, brown sugar and butter and sprinkle on top [of the tart]. Bake it and you have a fruit crisp.”

Choosing fruit can be tricky, here's a few helpful tips:
Peaches and Nectorines:
• should be firm in hand but not mushy.
• should be free of soft spots and blemishes
• too ripen let sit on the counter 2-3 days

• always taste the batch you plan on buying
• should be plump, full and free of mold
• should have a deep red or blue color
• store in air-tight containers

Making the most of your summer fruit can be fun. You can pickle your watermelon rinds, make preserve, or simply grill it. For a quick and easy dessert, add fresh berries and fruit to sorbets and ice cream. In a rush to catch your carpool or commuter train, make a smoothie. They are healthy, quick and very easy.

If you reside on the east coast, summertime is like Christmas for folks who love fresh, locally grown produce. The supply is abundant, the quality is good and prices are affordable. Try something new and tell me about it.

Recipe Round-up:
You can use a simple syrup mixture to macerate (soak) your fruit, but this recipe kicks it up a notch. I like to use Rieslings or Vouvrays. Keep in mind, when macerating, if your fruit is very sweet select a wine that’s semi dry. If your fruit isn’t sweet, choose a sweeter wine. Feel free to substitute fruits. This recipe is a wonderful compliment to serve over new york style cheesecake or vanilla bean ice cream. Or you can simply add a dollop of whipped cream and enjoy! I've also used grand marnier instead of wine in this recipe, it's also quite good,

Macerated Fruit Salad, serves 4
All fruit should be fresh.
4 White peaches, pitted and sliced
1 cup of blueberries
1 cup of strawberries
2 Tbsp of granulated sugar
1/4 cup of semi-dry (or sweet) Riesling
Fresh Whipped Cream

Toss fruit in a large bowl. Pour sugar and wine over fruit. Mix gently. Cover with plastic wrap. Refrigerate for 2 hours. For best results, chill overnight.
Serve with whipped cream and a spring of mint (to make it pretty).

Black & Blue Powerhouse Smoothie Makes 2 services
1/2 cup fresh blueberries
1/2 cup of fresh blackberries
1 Tbsp ground flax
2 Tbsp honey (add more if you like it sweeter)
2 scoops of protein powder
8 oz vanilla yogurt
1/4 cup orange juice
ice, if needed

Place all ingredients in a blender. Blend to desired consistency.
For thicker shake add more yogurt and less juice.
I use frozen berries instead of ice.

Sipping Notes:
“The biggest misconception about Rieslings is that they are super sweet but they can also be bone dry,” says Matt Carroll, wine associate at Grand Cru. I must admit, I shared this view of Reislings until I began to try different varieties. While I am mostly a red wine drinker, during the dog days of summer, I prefer a light semi-dry white wine. This is a nice alternative, when you get bored with drinking Chardonnay. I provided three offerings, with Trimbach as my favorite!

2004 Cave Spring Riesling Ontario Canada ($12-$16)
A fair yet well-balanced semi-dry offering.
It’s a little drier than I expected but refreshing.

2004 Trimbach Riesling Alsace France ($16-$20)
Truly something special. I love this Riesling. It’s fruity with
pronounced peach flavor and a nice finish. It’s the perfect balance between dry
and sweet. A symphony of flavor in your mouth (i.e. totally yummy).

Basignani Riesling Sparks, Maryland ($11-$14)
A local Maryland winery that offers a decent Riesling.
It’s for those with an affinity for sweet wine.

Writer Bio___________________________________________________
Natasha OrtizFortíer is a writer, educator and creative marketing
communications consultant living in Baltimore City.
Please feel free to share your thoughts, inspirations and
culinary finds by e-mailing
Please put Food + Wine in the subject line. Live Well, Eat Good!
Or visit my blog

Wednesday, August 8, 2007

I know, I know, it's restaurant week. But dayum...Chef Goeff...completely sucked!

Wee...Heeee...Big Pee Pee

A terrific toddler potty moment occurred this week. The boy wakes up, at the crack of dawn, bellowing for "mmmmaaaaammmmeeeeee." He usually follows with "I want milk" or " milk please."

This particular day, as I stumble into his room, barely functional and still very sleep, he says "maaamee, I want pee pee." It was as if I had a triple shot of espresso! I quickly yanked him outta the crib and made a mad dash for the potty.

As soon as his diaper was off, I could tell, it was pee pee time.

And boy, did he make big pee pee! I was completely thrilled. It felt like I was the person selected at the contestant on the Price is Right. We did our pee pee dance. We sang our special song. We gave each other high-fives.

Aaaagggghhhh, the joys of parenting!

Wednesday, August 1, 2007

Macerated Strawberries & Blueberries

I learned this yummy technique from my foodie friend Chef Bryan. It's a delicious way to enjoy seasonal fruit.
I purchased a 6pk of shortbread tart shells from whole foods to craddle my berry creation.
Recipe coming...

What's for Dinner Wednesday?

I am inspired today. It’s Wednesday! I’ve read all my food sections. And I am preparing to cook dinner.

On the menu:
Beef Tips, Mushrooms, Garlic and Thyme
Steamed Broccoli with real butter
Cornbread (I’m a Jiffy girl)
Macerated Strawberries & Blueberries with homemade whipped cream served on a shortbread tart (tarts compliments of whole foods)

I went to Costco this past weekend. I really like the variety the offered. Plenty of organics and specialty food items. In my never-ending quest to answer the age-old question “what’s for dinner” they provide plenty of delicious quick fix solutions.

What makes Costco fabulous? They sell their culinary magazines at a 30% discount. BTW-is cheaper than Wal-Mart (only 20%). I am a huge fan of the PSB series American’s Test Kitchen. These are the same folks that publish Cook’s Illustrated.
If you live in Baltimore, it’s aired 4pm on Saturdays and 3:30 on Sundays. They also have a magazine of Fast and Fresh recipes (which I purchased). Most are of the 30 minute Rachel Ray variety. Surprisingly, they are pretty doable in a fair amount of time. It took me longer than 30 minutes but I didn't mind too much.

Beef Tips with Mushrooms, Garlic and Thyme
(Adapted from: America's Test Kitchen Fast and Fresh Recipe Card Collection)

Notes: I added more garlic. I used dried thyme. I added only 1 teaspoon of Dijon mustard. I cooked my meat longer by adding it to the sauce and simmering for 10 mins or so. I served this dish with brown rice and a side of steamed broccoli.

Serves 4
2 Tbsp vegetable oil
10 oz white mushrooms (sliced halved or quartered)
4 garlic cloves, sliced thin
salt and pepper
¼ cup brandy
¾ cup low sodium chicken broth
2 tsp of chopped fresh thyme
2 tsp Dijon mustard
1Tbsp-unsalted butter

HEAT 1 tablespoon oil in skillet.

COOK mushrooms until brown (about 5-6 mins)

ADD garlic (cook until garlic is browned and crisp; careful not to burn)

Remove garlic and mushrooms from skillet and set aside

Return skillet to heat

HEAT 2 tablespoons of oil

SEASON beef with salt & pepper

PLACE beef into pan so that pieces don’t touch

REDUCE heat to medium; cook until browned (about 3-5 minutes on each side)

TRANSFER beef to platter; tent loosely with foil

COMBINE brandy, broth, thyme and mushroom mixture to skillet

SIMMER until thickened (about 5-7 minutes)

ADD accumulated beef juices back to skillet

WHISK in mustard and butter

Optional (add more seasonings to taste)

Pour mushroom sauce over meat

Saturday, July 28, 2007

Planning Ahead

D.C. Restaurant Week is Augst 6-12. Make your reservations now!

We're going to do lunch at Chef Geoff’s Downtown

Here's what OpenTable had to say...
Chef Geoff’s Downtown celebrated the beginning of its fifth year with a brand new menu featuring more than fifty new dishes. Sensational starters include Lump Crab and Corn Chowder, Wild Mushroom Spring Rolls, and Crispy Cornmeal Crusted Oysters. Favorite entrees include Grilled Salmon with Pineapple Salsa, Rack of Lamb with Mint Pesto, or Saffron Seafood Risotto with Mussels, Shrimp, and Scallops. Chef Geoff’s Downtown also features lighter far with unique burgers, pizzas, sandwiches, and salads. Every Sunday Chef Geoff’s Downtown has a Live Jazz Brunch which includes choice of bloody mary, mimosa, or juice, brewed coffee, fresh fruit, brunch breads, and any brunch entrée for only $25. Chef Geoff’s Downtown is just three blocks from the White House, across the street from the Warner Theatre, and around the corner from the National Theatre. The Restaurant Association of Metropolitan Washington nominated Chef Geoff's Downtown "Best New Restaurant" in 2003.

My review...coming soon.....

Food & Wine Article Published June 2007 in WomanScope Newspaper

For those who didn't get a copy of the paper featuring my article, I've posted it for you to read.
Food & Wine By Natasha OrtizFortier

Welcome to the debut issue of WomanScope. I am truly delighted to be apart
of this venture. In this “Food and Wine” column, I will share thoughts, inspirations, ideas, and (yes!) recipes about Food, Wine and Spirits. In this column, “Recipe Round-up” includes some of my family recipes as well as recipes of my “foodie” friends. The goal is to keep prep time to a minimum
so you can get to the good part…eating!

When I was 20-something and single, I had more expendable income than bills.
Now that I’m 30-something married with child (mortgage, etc.), the reverse is true. Budgeting is a part of my everyday life. I’ve been forced to re-evaluate my ‘wine snob’ ways. What I’ve discovered are a lot of great wines of good quality that won’t negatively impact “the budget.”

In “Sipping Notes,” I will share some great wine finds for under $20. It will occasionally include cocktail recipes as well as notable liquors (scotch, rum, gin, vodka, etc).

In the spirit of full disclosure, I must share that I am completely in love with food, and eating even more. It’s my mothers’ fault; she’s a phenomenal cook and quite food curious. It wasn’t unusual to find 5 different types of mushrooms in our icebox. Or for us to eat red snapper stuffed with shrimp and crab on a Wednesday night. While I didn’t inherit “the golden spoon” it was passed down to my sister. I do share her culinary curiosity, love of good food and passion for quality ingredients. There are those who will spend hours shopping to find the perfect pair of pumps or a sparkly pair of earrings to compliment that cute little black dress. I stalk produce departments (and sometimes the managers) for premium red Holland peppers for shrimp kabobs. I am quite the CSI when it comes to examining and selecting meat, seafood or poultry for a week night dinner. And I’ve been known to travel great distances for a good slice of homemade pie, pizza or bakery fresh vegan cupcakes. I consider it a healthy obsession. You gotta eat, right?

With the warm summer months approaching, I am giddy about the bountiful delicious brightly colored fresh produce to come. The abundance of complex culinary tastes and textures to be offered by farmer’s market, wine festivals and other ethnic food fairs.

I have a particular affinity for summer. Warm weather and outdoor activities aside, it’s grilling season. Nothing sings sweet music to my soul like the crackling and sizzling of cold meat on a smoky hot grill.
The savory fragrance of hardwood charcoal released by the fiery embers makes my mouth water. Grilling is so multi-purpose. Fish, chicken, steak, veggies even fruit--can be grilled. It can even make those of us who didn’t inherit
the ‘golden spoon’ into a crowd-pleasing cook.

Recipe Round-up:
The fresh ginger and red pepper flakes really spice up the
flavor of the meat.

Famous Fortíer Family Marinade
4 Steaks or Chicken breasts
2 cloves of garlic, minced
1 small yellow onion, chopped
2 fresh lemons, juiced
1/2 cup Extra virgin olive oil
2 Tbsp rice wine vinegar (can sub apple cider)
1 Tbsp Dry cooking sherry
1/2 cup Lea & Perrins Steak sauce (or Worchester)
2 Tbsp of honey
2 tsp fresh ginger, grated
1/4 tsp red pepper flakes

Place meat in ziploc bag. In a bowl, whisk ingredients together. Pour liquid over meat inside ziploc bag. Shake well to ensure all meat is covered with marinade. Marinate for 1 hour. For best results, marinate overnight. Grill to your liking.

Salad is a dinner-time staple during the hot sticky months. I love to
experiment and make my own salad dressing. There are a variety of fresh
vegetables (and fruits) available to create your own signature salad. I once
had a salad made of watermelon, red onions and feta cheese tossed in
vinaigrette. It was delicious! It completely reinvented the way I thought of
salad. Try something new. Be creative. Don’t limit your self to just lettuce.
The vinaigrette below is simple to make and tastes great. You probably have
most of the ingredients in your pantry.

*Champagne Vinegar is a fabulous flavorful alternative to apple cider and
regular vinegar. I use the Orange Muscat Champagne Vinegar from Trader Joes.

Summer Salad Dressing
1/2 cup Champagne Vinegar*
3/4 cup Extra Virgin Olive Oil
2 Tbsp Fresh strained Lemon Juice
1 Tbsp Soy Sauce
1 tsp Italian seasoning (dried)
1-2 packets of Splenda®(more if you like a sweeter vinaigrette)
1 tsp fresh ginger, grated (optional)
Sea salt & fresh ground pepper to taste

Pour all ingredients into a bowl and use a wire whisk to mix.
Feel free to adjust the ingredient amounts to suit your taste.
Pour mixture over your favorite salad and enjoy.

My foodie friend, Chef Kevin Bryan created this succulent recipe. It’s a guaranteed crowd pleaser. Even the kids gobbled it up. At our last bbq, it disappeared faster than the ribs!

Chef Bryan’s Grilled Parmesan Zucchini
3 Large zucchini
1/3 cup Champagne vinegar
1/2 cup canola oil
1/4 cup dried basil
Sea salt & fresh ground pepper to taste
3/4 cup dry parmesan

Cut zucchini lengthwise (about half inch thick). Set aside.
In a bowl, mix ingredients together, adding parmesan last.
Pour mixture over zucchini and place in a Ziploc.
Marinate for 30 minutes (no more than an hour).
Grill over medium heat until brown.
About 2-4 minutes on each side.

Sipping Notes:
2004 Avalon Napa Valley Cabernet Sauvignon ($12)
This wine made me reconsider my position on cabs. I tried this one completely by accident at one of my favorite local wine shops (Grand Cru). You will find it light, fruity and flavorful. It’s great compliment to grilled foods (especially bbq ribs…yummy).

Writer Bio___________________________________________________
Natasha OrtizFortíer is a writer, educator and creative marketing communications consultant living in Baltimore City. It’s not unusual to find her sipping green tea or a glass of vino while pouring over several “food sections” and a stack of culinary rags at a local coffee shop or wine bar. Please feel free to share your thoughts, inspirations and culinary finds by e-mailing

Take a few minutes to visit the Yummiest Blog on the Web:

Friday, July 27, 2007

Organic Greens at Waverly; Peaches Under the Bridge

This weekend, I'm hitting both markets--Waverly and Jones Falls (under the bridge).
In my test kitchen this weekend, I'm doing a repeat performance on the peach cobbler. I promise not to "freak-out" and pick my own peaches! I'm hoping the blueberries are still outstanding. I want to use the peach cobbler recipe and sub the berries.

I'm also sauteeing up some organic greens (from the Waverly Market) with garlic and red peppers.
A recipe I overheard from the Rozz at Finishing Touches Hair Salon (Laurel, MD).

I know, short post. I'll blog more later. Back to the grind.

Yippee. It's friday!

What's your favorite friday happy hour drink?

A Margarita on the salt will work any day of the week for me:-)

Wednesday, July 25, 2007

When I get that feeling...I need a chocolate healing

I don’t know about you ladies but once a month I fiend for chocolate like a crack-head for the pipe. And today, thank my lucky stars, I found a fabulous fix. At $6 per was money well spent! I had the Chocolate Lasagna at XS located in midtown (a block down from Penn Station).

About the yumminess--It's a triple layer moist chocolate cake, with layers of white and chocolate mousse in between the cake layers and topped with a dark chocolate granache. And did I mention? They drizzle it with chocolate sauce and serve it with a swirl of whipped cream and a fresh strawberry.

You must be in a “chocolate mode” or the intense richness will be too much. I intended to only eat half but found my self licking the plastic container in which it came wondering…should I go back for another piece?

Word on the Street: If it's your birthday, you may be entitled to 'a hook-up' of extra berries and more chocolate sauce.

Two Words: Flippin’ Amazing!

Be warned. The service isn’t so good. The waitresses are grumpy and rarely smile. Service is slow. I try to cut them some slack. Hell, if I had to hump 2 and 3 flights of stairs to fetch extra napkins and ketchup, I wouldn't be so pleasant either.

What’s great is they have free wireless access and really good food--makes up for the not so good service.
All different types of sushi, yummy noodle dishes, and the sausage quiche rocks.

Check it out. Let me know what you think.

Wednesday, July 18, 2007

Sipping Notes: Cashew Wine

Mr. P's
Cashew Wine

Three words for this one: WTF!
Absolutely awful! Even back in my college days, when we mixed our own "moonshine" we never concocted anything as putrid as this. I didn't purchase it. My sister bought it back from her trip to Belize. She claimed what they had in the restaurant was good.

Hmmmm, I have my doubts. I don't know if they retail this stuff in the states.

Do yourself a favor, if you see it, keep walking!

Sipping Notes: Sori' Gramella 2006

Sori' Gramella 2006
Moscato D'Asti

This is one of the best moscato wines I've had in years. I tend to stay away from this type of wine. I've had my fair share in the past. Just wasn't a fan. They are usually so syrupy sweet--it was like drinking sugar packets. But every now and then I want a crisp, fruity wine with lots of fruit flavor.

The Gramella Moscato D'Asti was a perfect choice. It has more fruit flavor. It's not sickeningly sweet. It's fizzy and fun to drink. I will def. keep a few bottles to finish out the rest of the summer.

Made Your Reservations Yet?

Baltimore Restaurant Week

July 30 to August 5, 2007

So far we've only booked with the Osbornes at Roys.

I think I'll reserve the Rusty Scupper for lunch.
I've heard it's dreadful but it's the one restaurant I haven't been to that I do want to try.
Anyone care to join for lunch? Let me know...

Tagged?...I'm It?...whatever...

I've been tagged by Candyce ... so here are her requirements for the game

1. We have to post these rules before we give you the facts.
2. Players start with eight random facts/habits about themselves.
3. People who are tagged need to write their own blog about their eight things and post these rules.
4. At the end of your blog, you need to choose eight people to get tagged and list their names.
5. Don’t forget to leave them a comment telling them they’re tagged, and to read your blog.

My 8 things...
8). I love taking naps in mid-afternoon. One of the great benefits of higher education...summers off.
7). Parasite Hilton and Lindsey BLOhan annoy me!
6). Schramsberg Brut Rose-Sparkling Wine makes any occassion a celebration.
5). Trying to think of 8 random facts to fill this space...more difficult than I expected.
4). Blogging, potty training (j/k), baking and scrapbooking are my new favorite things.
3). Candyce (nate and slam) wassup with all the ketchup?
2). I don't think I know 8 people who have a blog. The ones I know I doubt would do this...hence, I'm opting out on rule #4.
1). I read food sections from 6 major daily newspapers every Wednesday. I find it quite entertaining and oddly relaxing.


Tuesday, July 17, 2007

Picking Peaches

Sunday, the boy and I headed to the Jones Falls Farmer's Market in search of peaches for my first cobbler. We did our customary lap around the market. Sampling Bean Soup from Ms. Gene. We purchased the vegetarian black-eyed pea soup. It was a little sweet for my taste. I usually get the navy bean but wanted something different. I skipped the donuts and Zeke's coffee, the lines were just too long. We opted instead for a "WOW" from Wayne, The GingerMan. It includes his special ginger brew with mango sorbet--very refreshing.

I was also suckered into buying some "whack-ass" corn. The man yelling "have you tasted our corn, here try some...then stand in line." I cooked it up last night, it was the scariest batch I've ever purchased. Barely any kernels and lots of 'bad spots."

We did purchase some beautiful flowers. The sunflowers were gorgeous!

As I mentioned, this was my first cobbler. Of course, I expect perfection. I did an informal survey. Which peaches do you use to make a cobbler? Yellow or White? The majority recommended yellow peaches. Some said because they are sweeter.

A word of advice, always pick your own peaches.
I began to terribly over think the peach selection process. Should they be large or small, firm or soft? What if it has soft spot? is this ok? Decisions, decisions....I gave up and let the blonde girl with glasses pick them for me. She claimed she "made cobbler all the time" and not to worry. I should have known something was up when she said she didn't skin the peaches. I must have been delirious from the heat. Sigh, it happens to the best of us.

As fate would have it, I get home and come to my senses and realize I've made a terrible mistake. Blonde selected a several that were entirely too mushy and way to many soft spots of my liking. The flesh wasn't as sweet as when I pick them. Maybe next weeks batch will be better. The white peaches were wonderful. Firm, sweet and juicy. Maybe next time, I'll mix the two and see how it comes out.

I adapted the Peach Cobbler from Ms. Wilkes Boarding House recipes.

For the fruit mixture, I didn't add the grated lemon peel. I just couldn't bring myself to purchase the one at Giant. It was entirely too cheap-looking and feeling. I used fresh peaches.

I only used a half cup of sugar. However, I think I should have used what the recipe required. The peaches just weren't as sweet as I like. I also added some cinnamon to the peach mixture.

For the topping, I also used butter instead of shorting. I prefer to use half and half over milk in this recipe.

My oven is old and cranky, so it needed more time to bake than 40 minutes.

This is an old school style cobbler. Like the cobbler your great aunt who lives in Alabama would make for you. The warm delicious fruit on the bottom and biscuit-style crust on the top. I highly recommend getting some vanilla bean ice cream to go with it. Actually if you can find it, get frozen vanilla custard. Totally yummy!

Tip: Super easy way to skin peaches. Boil a pot of water. Remove from the pot from the fire once boiling starts. Drop the peaches in for a few minutes. Remove peaches from the pot. Run cold water over the peaches and the skins will rub off.

Preheat oven 350 degrees
Bake: 40 minutes
Serves 8

Peach Cobbler
6-8 fresh peaches, skinned
3 Tbsp corn starch
3/4 cup sugar
1 Tbsp grated lemon peel
2 Tbsp butter

1 cup sifted flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup shortening
1 tsp vanilla
1 large egg.

COMBINE butter, lemon and fruit in a pot on the stove over low heat.
ADD (slowly) corn starch and sugar.
COOK stirring constantly until thick
POUR fruit mixture into 10x6 baking dish (I sprayed my pan with PAM)
LET STAND while making the topping

TOPPING directions
SIFT flour, sugar, baking powder and salt into a bowl
ADD mile, shortening, vanilla and egg
BEAT at medium speed for 2-3 mins.
SPOON over fruit mixture

NOTE: my topping mixture was very ‘soupy’ after mixing but it baked fine.

One day, I'll get a camera and have photos to share. Until then bake and enjoy:-)

Thursday, July 12, 2007

Chocolate Cake

I just woke from an afternoon snooze with (of all things) chocolate cake on my mind. I prefer the yellow (and sometimes) white cake variety with thick rich chocolaty frosting. To date, I have yet to taste a YC cake that could hold a candle to my great aunt Floras.

Her son and my mum share the same birthday. Each year (for as long as I can remember) she would bake them a cake. Half YC with chocolate frosting and half coconut cream cake. What made the coconut cake stand apart were the sweet tender pieces of coconut imbedded in the frosting. I swear, my poor mum might have only gotten a sliver of each. We (my siblings included) would devour it. Her cakes would tower three layers. Always moist, sweet and delicious. It wouldn't crumble or fall. Always kept it's shape until the last crumb.

God rest her soul. I wish she were alive so that I could stand side by side with her to bake one more cake. As a child, I spent many weekends, with her. She once let me help make the frosting. I honestly only remember licking the bowl and spoon. When I was a teenager, and just starting to really tinker with baking, she did tell me the recipe. But it's not quite the same if you don't write it down. I do remember when I tried to make it. It came out a horrible---a hard, dry crusty mess. Even the icing was disgusting. My family nibbled and picked at it to be kind, but I knew the truth. It's sucked major butt. My aunt was encouraging. She said "keep trying." I never tried to make it again until now.

Over the weekend, I spent several hours searching recipe books and online blogs for yellow (and white) cake recipes. I even made a birthday cake for my neighbor P. The recipe isn't worth sharing. It was passable but not where near the flavor, texture or consistency of my Great Aunt Flora's master piece. The cake was too soft and the frosting while tasty was off. Can't quite put my finger on the why. I think the Mexican cocoa was a bad choice. I should have use a more traditional powder. I plan to bake a lot of cakes until I can re-create ‘the magic formula.' Family and friends, if anyone has a recipe to share, send it to me. I will bake it! Doesn't matter how complex. I have nothing but time these days. Well until the last week in August (classes begin).

I am even willing to use a flour other than King Arthur (gasp!). I know! I know! However, you can tell the depth of my seriousness. I am on a quest to taste the cake of my youth.

On a side note, I am heading to the Jones Falls farmers market in search of those insanely-sick – succulent -white peaches. This weekend in the 'mzno' bakery test kitchen Peach Cobbler and Peach preserve will be made.

Anyone care to have a sample?


Red Velvet Cake

This past weekend, I was on lockdown. I am potty training my toddler. I structured activities to keep me home bound. I baked up a whirlwind. I re-worked my chocolate chip cookies recipe. I baked my frst red velvet cake. I even made my first pan of old-skool mac'n cheese. More on that later.

The red velvet cake was quite simple to make. God I love having a kitchen aid!

Be advised, when you add the red food coloring, the batter will turn a scary bright red. I almost dumped the batter because I thought I messed it up. Don't fret, once the cake is baked it will take on a nice deep reddish brown hue.

Also, keep the mixer on low speed. The creaming process for the sugar and oil will take longer than butter. Be patient.

Red Velvet Cake
2 eggs
1 1/2 cups sugar (270g)
1 1/2 cups vegetable oil
1 tsp white vinegar ( I ended up using cider vinegar )
2 1/2 cups cake flour ( 315g)
1 tsp baking soda
2 to 3 TBSP cocoa powder (i used 3 tbsp)
1 cup buttermilk ( 240ml)
1 tsp vanilla
2 TBSP red food coloring

Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating.
Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.

Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides.

Serves 12 to 14.

Red Velvet Cake Frosting

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans
1 tsp vanilla extract

Combine the cream cheese and butter and melt over very low heat. Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Source: Adapted from Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes

Friday, July 6, 2007

What was I thinking...

Just returned from a fabulous few days away from the urban jungle. I completely understand why folks flock from the north and retire to the south. It's as if the world takes a deep breath and exhales. Then you just sit, linger and relax. The houses are bigger and cheaper. I could sell my city shanty here and live like "a good gob'ment worker" down there. Ya know like those folks in PG County. We had a wonderful time visiting with my college bf and her family. It was cool to reminisce about our 'mighty bear' years. They were good but I would agree our lives are different and better now. She's expecting her third edition.

For whatever reason, I thought we were going to get out to some restaurants so that I could verify my "tea test." I didn't factor in the 2 toddlers and an infant. Dinner out was--completely out of the question! I mean, we could have gone but we, the adults, would not have had a good time. It's like the kids eat 2 bites, then they think it's party time. They refuse to sit still for longer than 5 minutes.

This is the great part about having friends with young kids. They understand and appreciate the value of eating in. And they had all the creature comforts a traveling parent needs. Plenty of wipes, kid-friendly snacks, lots of toys, extra stroller, a mini-van and the best--a playmate for my boy!!!!! My boy hasn't developed his table manners yet. His god-brother was a slow eater, my boy translated this as "oooo, more food for me."

Poor god-brother, had to move his food all the way to the end of the table so "greedy" would top taking his food.

Another advantage to being a "guest" is the royal food treatment. Her hubby really did it up on the grill. He's a very efficient griller. Not all crazy and cluttered like when Chef B and I grill. Everything was laid out in an orderly fashion. It was quite in line with his military background. I wouldn't expect any less. What was really cool were the dual grills going at the same time.

The kabobs were perfect. Veggies firm yet tender with a delicious wood smoked flavor. The meat was cooked to a nice medium. I'll admit, the man has some skill. (Yes, --Chef B--he's calling you out!) The marinades made the meat dishes. Pretty impressive. And no, he didn't give up the recipe.

Slam (college bf) made some freaky-cranberry-cheesy-turkey-crusty thingy. At first, it looked a bit like baby yak. But then when it was all put together and cooked...yummy! It was like eating an overstuffed croissant with warm turkey salad. The cranberry balanced out the salt of the turkey without being to sweet. I had 2 and half servings. She said it was easy to make, but it looked rather complex to me. I know it requires one of those Pampered Chef stones. Anybody having a party soon? Invite me...thx. I'd like to try that dish with taco meat.

I have always had an obsession with cookbooks. I am not a good cook. Honestly, I don't like to cook. I consider it one of those necessary evils in life. However, you wouldn't think this if you saw my bookshelf. It's loaded with cookbooks. When my Aunt Lois passed, folks were ravaging her place for jewels, crystal, money...I knew what she valued most. Her precious cookbooks. She loved them. She loved to cook and entertain. She once told me (in reference to her cookbooks) "you can't have these now but when I die, they are yours." She was true to her word. There was no way I could load them all on the truck. My sister, mother and other family members shared the lot of them. There were literally hundreds of cookbooks. Even a 1st edition Julia Child's!!!! I love to read recipes, the back story of the writer, the history of the cuisine, look at the pretty pictures, dissect the recipes for accuracy and proper instruction. But I don't like to cook. I know --weird.

Any culinary professional and/or (serious) home cook will tell you, baking is on the other side of the culinary universe from cooking. That being said, I do like...really, really, like to bake. The sweet tooth trumps my laziness in the kitchen every time. It's like grand baking central at my house from Thanksgiving to Christmas. I even have an annual baking and craft day for the kids.

When I visit folks, I often, take a peek at their cookbooks. My BF had an awesome southern style cookbook from a woman who owned a boarding house out of Savannah, GA ( Old-fashioned southern cookbooks are the best because they are real simple. A list of quality easy to find ingredients and very simple cooking instructions. You are not intimidated to try something new and different. They aren't filled with fancy pictures or cool culinary techniques. Most of the dishes in this particular book can be prepped in 7-12 minutes and then cooked in 30 minutes or less.

We are having family dinner on Sunday, I plan to test run a sweet recipe from the book. I'll let you know how it comes out.

I've had way to much screen time today. I'm going to dive into my new (low tech) hobby. Just picked up a magazine on scrapbooking. I heard it's like really good chocolate . . . dangerously addictive!

Just up my alley;-)

Thursday, June 28, 2007

Sweet Tea

While Maryland is technically a southern state, it falls short of a true southern tradition.
Sweet iced tea. When you can go into any restaurant (real restaurant, not McDonalds) and order sweet tea, you are in the south. We are heading to VA today to visit friends. Once we drive into Richmond, we get the good stuff.

Wednesday, June 27, 2007

Save the Date

Baltimore Restaurant Week
July 30 to August 5, 2007

I think I will try Corks and Pazo. Anyone care to share their experience?

Where will you dine?

Tuesday, June 26, 2007

Soothing a Cranky Tummy

If you wake up with a " sour stomach" do not (I repeat--do not) eat scrambled eggs with cheese, 3 slices of bacon and a cup of coffee. It's a recipe for disaster! I should've known better. However, while my body " was telling me no" but my mind, my mouth were "telling me yyyyeeeesssss." Things that came outta me today ---were just wrong. A complete day stuck between the bed and the bathroom.

Sometime between General Hospital and Judge Mathis, I began to feel alive. In the meantime, hubby and son were out running errands and his car died. By early evening, it was mum to the rescue. The good part about having to go out was my tummy yummy discovery.

I decided early on, between bouts of nausea, I was not cookin' dinner tonight.

Hubby and son headed to our "fix it guy" to handle his car situation. I went to Belvedere Square in search of a quick and somewhat healthy option for din-din. There were plenty yummy things to choose. But this time I listened to my body and didn't go for the creamy soup goodness at Atwaters. I figured I get hubby the rock 'n roll sushi.

While waiting I noticed a bin with fruit bars, at Steve’s fruit & veggie stand. I can’t remember the real name of it....maybe 'Earth something.' The sad part, I go there at least once a week:-( and still can't remember the name

The brand is called Fruitfull ( Today's choice was Fuzzy Navel. They are all natural, gluten-free, no preservatives or artificial ingredients. And, bonus, it's loaded chucks of real fruit. After the first bite, my tummy thanked me 10 times over. It was soo good, refreshing and soothing! If the tummy could have handled more, I would have had another. But didn't want to over do it.

No high fructose corn syrup, red # 40 or yellow #10 like the Bryers and Eddy’s (supposedly) All Natural Fruit Bars. You pay a premium price and get garbage! Pisses me off.

My rant is done. What are some remedies you use for an upset tummy?

I picked up a bottle of Reed’s Ginger Beer (the real stuff)
Hubby is making miso soup with plain white rice for me as I type.

Hopefully things will be back to normal tomorrow.



Thursday, June 21, 2007

Spring Cleaning...sorta

The hubby and I were quite productive this week. We finally, after 4 years, cleaned out our garage. It's amazing the amount of stuff that gets crammed in creepy webbed corners. Just a few weeks ago we purchased window fans. Of course after the "spring clean" we find two in the garage; along with
-a brand new set of dishes
-a life time supply of painting products
-three containers of lawnmower oil (mind you we don't own a lawn mower)
-two push brooms
-4 bags of charcoal (let the grillin' continue)
and the list goes on...

But my favorite find.....the deep freezer.

This is awesome. Of course my anal hubby sealed it up (smart move) but didn't clean it (sucker move).
This evening he gave it a very thorough scrubbing and it's ready to be put to use. My freezer in house is so annoyingly narrow. The engineer behind these double door contraptions, obviously has something against freezer space. It will be fun to take advantage of the 2 for one ice cream sale. I can actually store more than 1 half gallon. On second thought, maybe that's not so good. After a few bags of frozen veggies, a couple blocks of butter, a whole chicken and a pack of ground turkey the space is gone. I can't even fit a pizza box in those cramped quarters. It's awful.

Growing up, my mom always kept our deep freezer (and pantry) well stocked with all sorts of goodies. During the winter months, we rarely had to go to the store. We only needed staples such as eggs, sugar, kool-aid, milk and bread. Kool-aid was essential. Athough, I can't remember the last time I had some.

Mom was good about sending me to the basement with strict orders to "pull from the back and not the front" so the food was rotated. Most of the time I complied. Unless, I wanted flounder stuffed with crabmeat or T-bone steak. For me, the great joy of going to the deep freezer was that I often chose what was for dinner that night. If mom said get a chicken, I'd bring a roast up and say there wasn't one. Unless mom was really committed to making chicken, we would have the roast (i.e. she wasn't going to go to the basement to double check). Score for youth!

Now that I have my own functional chiller, I plan to continue the tradition. Rotate. Rotate. Rotate. Unlike my sister who has two deep freezers packed full of god knows what?!?! If the 2nd Great Depression happens, I will know where to go! Love ya Sis.

When's the last time you checked your freezer? It maybe time to toss those freezer burned peas or....

I am also wondering, what should be my first purchase? I am thinking one of those pizzas from Sam's Club? Any suggestions?

I'll try not to go crazy.

Wednesday, June 20, 2007

What's for Dinner Wednesday?

Howdy Folks! Welcome to my blog about food, wine and livin' life in the big city. Ok, the small city.
My question for today...what's for dinner? It's that necessary evil or joy, depending on your motivation, we must do to eat. I'm always looking for something quick and easy to make. I get tired of the same 'old stuff ya know? Hot-pockets, Baked chicken, steamed veggies, rice, blah, blah, blah.

For my family, I'm thinking pizza. Any suggestions other than dominos, papa john's? I tried Matthew's Pizza voted "The Best" by the Baltimore CityPaper. The editors taste buds must be stoned. That was some nasty pizza. I've had better out of the box. The dough wasn't even cooked all the way. Not to mention the trek downtown, parking and managing my toddler in the process. I also got the feeling people of color must not frequent the joint. Maybe it was the dead silence when I walked through the door, the clanking of forks dropping on plates or the "all eyes on me" as if I was the entertainment for the evening. Chuckle. Chuckle.
But I often find that with the CityPaper and Baltimore magazine "best of" issues. The places they pick know that the reporters and writers are from the media. So they put on their best faces and behaviors. And make sure the food it absolutely perfect.
(sigh) Sucks to be regular...


Post your suggestion. I don't care if it's a bowl of cereal. It's something right? You gotta eat:-)