http://www.eatwashington.com/ The latest news from eatWashingon. en-us Eat Washington eatwashington@gmail.com eatwashington@gmail.com http://www.eatwashington.com/article/curried_cauliflower_and_fuji_apple_soup/ You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, chef of The Mendocino Bar & Grille for a very elegant soup. Tue, 26 Aug 2008 17:48:03 UTC http://www.eatwashington.com/article/curried_cauliflower_and_fuji_apple_soup/ http://www.eatwashington.com/article/chew_on_this_cspi_wants_dyes_out_of_foods/ Tue, 26 Aug 2008 17:38:20 UTC http://www.eatwashington.com/article/chew_on_this_cspi_wants_dyes_out_of_foods/ http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_6/ Stéphane Pécal is an award-winning baker. He shows up at the farmers' night markets where local producers cook for you whatever they've grown or slaughtered, hours before the picnickers to fire up the stove for his bread baking. Pastries from the patissier at his Castelnau bakery are also on sale. Some of them are the result of failure, he says. He likes a good mistake. Tue, 26 Aug 2008 16:54:07 UTC http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_6/ http://www.eatwashington.com/article/foie_gras_and_confits/ Foie gras - food for the rich created out of torture? Why aren't we more worried about the state of battery hen farming? Tue, 26 Aug 2008 14:50:41 UTC http://www.eatwashington.com/article/foie_gras_and_confits/ http://www.eatwashington.com/article/my_favorite_markets_napolean_bakery/ It's always a pleasure to see people at work when you're not. At the Korean Napoleon Bakery if you look over the counter crammed with cakes colorfully decorated in butter creams with greetings, wedding figures, sugar babies to celebrate every occasion imaginable, you can see the bakers in the back making the goodies. Tue, 26 Aug 2008 13:44:10 UTC http://www.eatwashington.com/article/my_favorite_markets_napolean_bakery/ http://www.eatwashington.com/article/barry_koslow_chef_of_mendocino_bar_grille/ Before he took up cooking, Mendocino Grille chef Barry Koslow toured — casually — with a rock band. Tue, 26 Aug 2008 13:28:44 UTC http://www.eatwashington.com/article/barry_koslow_chef_of_mendocino_bar_grille/ http://www.eatwashington.com/article/chew_on_this_test_to_detect_bse/ There may at last be a test to monitor at the point of slaughter the presence of BSE in a cow's brain or spinal cord. BSE - Bovine Spongiform Encephalopathy - leads to Variant Creutzfeldt-Jakob Disease (vCJD) in humans. First discovered in 1996 in the UK, up to now suspected and proven cases of the disease have been diagnosed in 166 people in Britain. Wed, 20 Aug 2008 09:07:28 UTC http://www.eatwashington.com/article/chew_on_this_test_to_detect_bse/ http://www.eatwashington.com/article/kabocha_soboroni/ Kaz Okochi, owner-chef of Kaz Sushi Bistro, turns familiar squash into an unfamiliar Japanese food delight that makes an interesting appetizer or a side for more familiar American fish dishes or grills. Tue, 19 Aug 2008 20:50:32 UTC http://www.eatwashington.com/article/kabocha_soboroni/ http://www.eatwashington.com/article/the_dish_goings_on_in_the_capital/ New openings, activities & changes in the District. Tue, 19 Aug 2008 15:26:28 UTC http://www.eatwashington.com/article/the_dish_goings_on_in_the_capital/ http://www.eatwashington.com/article/healthway/ Long before Whole Foods, Healthway was in the area selling organic produce and natural foods. The branch in Annandale, pictured here, opened over 20 years ago. Tue, 19 Aug 2008 15:14:04 UTC http://www.eatwashington.com/article/healthway/ http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_5/ It's the week of the Tennis Club 'Mechoui'. This is an excuse for the eaters and drinkers of the area to hunker down in the newly refurbished (courtesy of EU donations) metal hut that constitutes the Tennis Club and tuck into a roast wild boar with copious amounts of Percharmant wine. It's all cooked by the village men of the club who only sometimes wield a tennis racket but can always raise a glass of whisky. Which they do at around 6 a.m. ceremoniously to toast the boar as they set fire to the pyre of logs beneath it. Tue, 19 Aug 2008 09:10:21 UTC http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_5/ http://www.eatwashington.com/article/spices_in_bulk/ Christine, a recent Washington arrival from San Francisco, wanted to know where to find spices and herbs in bulk cheaply. Not at Whole Foods, for a start. Healthway, featured at the top of the page, has a wide range. But she did her own researches and came up with these answers, which she generously passes on. Tue, 19 Aug 2008 08:44:42 UTC http://www.eatwashington.com/article/spices_in_bulk/ http://www.eatwashington.com/article/kaz_okoshi_owner_chef_of_kaz_sushi_bistro/ Once Kaz Okochi completed the fine arts course in Oklahoma he had come from Japan to the U.S. to take up, he headed home to enroll in the prestigious Tsuji Culinary Institute in Osaka. When he told its career counselor he'd like to cook in America, the counselor suggested he focus on becoming a sushi chef. Tue, 19 Aug 2008 00:39:37 UTC http://www.eatwashington.com/article/kaz_okoshi_owner_chef_of_kaz_sushi_bistro/ http://www.eatwashington.com/article/chew_on_this_dirty_dining_in_our_restaurants/ Washington's Center for Science in the Public Interest has come up with an intriguing proposal: public access to a restaurant's health-code grades. The recommendation comes in a report titled "Dirty Dining: Have Reservations? You Will Now", just published. Wed, 13 Aug 2008 11:25:51 UTC http://www.eatwashington.com/article/chew_on_this_dirty_dining_in_our_restaurants/ http://www.eatwashington.com/article/seared_salmon_and_romaine_heart_salad/ If you're looking for a change from the ubiquitous Chicken Caesar Salad, this salmon dish from Peggy Thompson, chef of DISH, makes an elegant and satisfying lunch at any time of the year aor a refreshing main course for a summer dinner. Tue, 12 Aug 2008 23:32:52 UTC http://www.eatwashington.com/article/seared_salmon_and_romaine_heart_salad/ http://www.eatwashington.com/article/spice_lanka/ There is a huge difference, says Chandra Malalasekara, between Indian food and the food of Sri Lanka. It's mainly in the spices. "Totally different," he says. He's the Sri Lankan owner of Spice Lanka, so he should know. Tue, 12 Aug 2008 14:10:29 UTC http://www.eatwashington.com/article/spice_lanka/ http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_4/ We're overrun with snails. Fat, juicy slithering lumps of elastic, they ooze through the undergrowth. They munch their way through the cabbages, the melons, the zucchini in our potager, leaving the vegetables looking like someone has been at them with an acid drip. In revenge, and because nothing should go to waste, I took a leaf from their book and decided to eat them. Tue, 12 Aug 2008 10:47:17 UTC http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_4/ http://www.eatwashington.com/article/peggy_thompson_chef_of_dish/ Peggy Thompson, chef at DISH, worked as a meeting planner before going to culinary school. Boredom inspired her to start a new career, and through it she found more than just good food. Tue, 12 Aug 2008 00:11:07 UTC http://www.eatwashington.com/article/peggy_thompson_chef_of_dish/ http://www.eatwashington.com/article/chew_on_this_french_women_do_get_fat/ Whatever elegant Mireille Guiliano, who wrote "French Women Don't Get Fat" believes, they do. Half of all women in France between 35 and 74 and two thirds of French men are thought to be overweight, according to a study released in June. One fifth of all French adults are obese. Wed, 06 Aug 2008 18:18:01 UTC http://www.eatwashington.com/article/chew_on_this_french_women_do_get_fat/ http://www.eatwashington.com/article/new_brunch_blog_check_it_out/ I like the brass of someonewho can sub-head his new blog, Yes, you can occasionally get a good brunch in DC. Log on to his blog at brunch dc and see where he's picked, and add your own suggestions. Wed, 06 Aug 2008 17:17:17 UTC http://www.eatwashington.com/article/new_brunch_blog_check_it_out/ http://www.eatwashington.com/article/peter_smith_owner_chef_of_ps7s/ In the family of executive chef and owner of PS7s, passion for food was passed down through the males. Tue, 05 Aug 2008 20:36:26 UTC http://www.eatwashington.com/article/peter_smith_owner_chef_of_ps7s/ http://www.eatwashington.com/article/scallop_boudin_with_citrus_compote_and_fennel_pur_e/ This is a dish from Peter Smith, owner-chef of PS7's, designed to impress. But if you take it slowly and carefully it isn't as hard to produce as it may at first appear. The purée and the compote can be finished ahead of time and the boudin taken right up to the moment of poaching. Tue, 05 Aug 2008 20:21:51 UTC http://www.eatwashington.com/article/scallop_boudin_with_citrus_compote_and_fennel_pur_e/ http://www.eatwashington.com/article/niralla_sweets/ When no-one's looking, specially not your mother, you can huddle low in your car outside Niralla Sweets munching on a hot samosa fresh from the bag and very slightly greasy, and dip it into one or the other of two sauces - a hot chili and a cool coriander yogurt. Tue, 05 Aug 2008 20:03:47 UTC http://www.eatwashington.com/article/niralla_sweets/ http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_3/ The wages clerk at the Town Hall has run away with a long-distance truck driver. She took the camper van she had won in a national lottery not some weeks before and headed south. The town is agog, not least because only she knew who on the public payroll is to be paid what. Tue, 05 Aug 2008 17:39:10 UTC http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_3/ http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_2/ The local village came to dinner. The chief of police stood up and sang "Do you do you do you Saint Tropez" - one of those songs the French think are the coolest thing and leave foreigners baffled. Wed, 30 Jul 2008 11:20:02 UTC http://www.eatwashington.com/article/eatdordogne_the_diary_of_a_summer_week_2/ http://www.eatwashington.com/article/chew_on_this_food_marketing_makes_kids_fat/ Guess how much money the largest food and beverage companies in the U.S. are spending in marketing their products to children between 2 and 17? $1.6 billion. And you thought the food industry was doing its best to lower childhood obesity rates? Wed, 30 Jul 2008 10:24:45 UTC http://www.eatwashington.com/article/chew_on_this_food_marketing_makes_kids_fat/ http://www.eatwashington.com/article/leek_and_potato_soup/ Made with simple ingredients, Potage Bonne Femme is one of the great classics of French country cooking. For the summer, chill it and enriched with further cream, to turn it into Vichyssoise. This hot soup is the version of David Ashwell, chef of Brasserie Beck. Tue, 29 Jul 2008 18:40:42 UTC http://www.eatwashington.com/article/leek_and_potato_soup/ http://www.eatwashington.com/article/wegmans/ What a shame for central city dwellers that Wegmans is such a long drive away. It gives Whole Foods such a good run for our money. But then if it weren't and had to pay the high District rents, it probably wouldn't be able to maintain its good prices. Its organic section is competitive, too, and in its own zone which makes for easier shopping. Tue, 29 Jul 2008 14:13:49 UTC http://www.eatwashington.com/article/wegmans/ http://www.eatwashington.com/article/frozen_custard_v_ice_cream/ What's the difference between frozen custard, soft serve and ice cream? It boils down to - though not literally for each of these frozen desserts - a question of eggs and creamy milk. Tue, 29 Jul 2008 13:39:46 UTC http://www.eatwashington.com/article/frozen_custard_v_ice_cream/ http://www.eatwashington.com/article/duck_rillettes/ Rillettes are South West France spread of meats simmered slowly in herbs and wine then shredded and packed into preserving jars to make a rough country pate to eat with good strong bread and a munch of cornichons - those tiny French cucumber pickles. They can be made with pork, rabbit, goose or duck - or a mix of all four. Wed, 23 Jul 2008 08:24:50 UTC http://www.eatwashington.com/article/duck_rillettes/