ALB

A clafouti. This recipe works delightfully for me with a couple of (optional) additions. First, when pitting cherries, toss them with a little cherry brandy (or get wild and try some Grande Marnier) and a tablespoon of sugar and freeze them. This keeps the cherry juice from leaking into the batter while cooking and adds a little extra taste. Similarly, 1/8 tsp of almond extract makes up for the flavor allegedly lost by pitting the cherries (if you don't have one, a cherry pitter from your local kitchen shop is a worthwhile investment). Alice Waters also flings a little cinnamon and lemon rind into the mix, but the very thought of such apostacy makes certain French types livid. If you're feeling sassy, buy or make a little cinnamon ice cream to go with.

Finally, if using unfroze cherries, I'd err on the low side of the 45 minute-1 hour cooking time.

I'm going to try this. Thanks!!!

I have a quart of sweet cherries from the market last weekend and a bbq on friday. Does anyone have suggestions of a dessert I can make with them? I have the dark ones and some that are more like Raniers. Please help, I don't want to be wasteful, and went a little berry crazy this weekend...

I made freezer jam w sour cherries (combo Country Pleasures and Tree & Leaf) this morning, using Mark Bittman's recipe for low-sugar version. 6 cups fruit, 1 1/2-2 cups sugar, 2 teaspoons lemon juice.

Pitted, w a few discards, I had around 3 1/2 cups fruit. Started out w 3/4 cup sugar. Cooked 15 minutes low, then another 15. Still very, very juicy. So after another 10 minutes, I decided to jar all the cherries and reduce the juice with more sugar (recipe encourages you to add more sugar if need be to gel).

While the juice became syrupy in pan (wow!!!! what a joy to clean the cooled pan with my fingers), I came home to find the stuff quite liquid in the jar I kept in the fridge. It's okay since I mostly plan to stir the stuff into yogurt, but...

hi Anna Blume-

I don't know if you are committed to keeping it pectin free- but the gentleman at Country Pleasures suggested I use Pomona pectin- which doesn't use sugar to gel. It saved my strawberry jam a few weeks ago. of course then you'd have to reprocess...

I am a Bethesda resident (and clearly a fan on this board of Burger Joint)- and just wanted to weigh in on the other selections as well. I had been tentatively sticking to cheeseburgers (medium really, please) until last week. My dad requested a trip to burger joint on fathers day so my family met up there. we ordered 3 burgers and split them (my sister stuck to her own plain burger, medium). We tried the cheese burger with bleu cheese, tuna burger and lamb burger. and I was totally impressed.

I've since ordered the tuna burger again- a wonderful more healthy option with grilled pineapple. Cooked medium rare. and I think I am in love with the lamb burger- I love the yogurt sauce and the sliced cucumbers.

Just thought I'd provide a few more details in case anyone was hesitant to move beyond the hamburgers as well. love the burgers, but nice to switch it up, right?

Yes. New Morning in PA has a late growing season, especially in comparison to the early birds of West Virginia. Could be their berries missed out on the major patch of deluges others got.

ALB, take note. You should talk to Heather and Zora about jamming.

Hi everyone. as Anna Blume noted above- I shared with her my dramatic weekend of jam with her this weekend. The first day it did not set, presumably because I didn't put in all the sugar that the recipe called for. I just couldn't do it- it was so much!! After advice from Clear Valley(? one of the last stands on the street side of the market on the far side of the metro)- on sunday, I opened all the jars reheated and followed the directions of the Pomona pectin, and reprocessed. I think it worked, but honestly I am too afraid to open the jars and check. Any advice for a canning newbie would be GREATLY appreciated. My plan for the summer was to start with strawberry jam, then move to cherry and peach preserves and end the summer with tomato sauce. I don't want to get derailed- but its harder than I thought!! Thanks everyone for any advice you may have.

Hi everyone,

I just wanted to report back on my first visit to Burger Joint last night. My sister and I walked over there for a burger and fries and we were not disappointed. the burgers were juicy and well cooked and I loved the char flavor of an actual grilled burger. and the buns were wonderful as well. when is the last time you saw a burger place actually cutting all the buns?

but the fries... now I rate fries on the worth the calories or not worth the calories scale. These were most definitely worth it. they tasted like Belgian fries- thick cut and fried twice. they were fabulous.

I know this sounds like an unequivocal rave- but I am just so happy that this place opened in my neighborhood. We have so much mediocrity and expensive eats- I'm excited to be able to walk down the street and get a great burger and fries and not be walking into a steakhouse.

Thanks for your great reply to everyone's concerns. I live in Bethesda and will be by to try it out soon!

I love faryab- and I remember quite a few nonmeat entres.

Hi All-

I asked Don- who said to go ahead and post this. I hope some of you are able to attend the hearing today, or follow along online.

-Ali

On Tuesday, the Select Committee on Energy Independence and Global Warming will be holding a hearing on the role food service can play in fighting Global Warming.

While this may not be the typical area of coverage for the board I wanted to share as we cover the DC area. The House Office Buildings cafeterias recently transitioned over to green friendly fare. http://www.washingtonpost.com/wp-dyn/conte...8011500801.html

MEDIA ADVISORY FOR 2 PM, TUESDAY, FEBRUARY 26, 2008

http://globalwarming.house.gov/mediacenter...eleases?id=0175

Contact: Select Committee, 202-225-4081

Food for Thought: Hearing to Examine Food Service Industry’s Role in Climate Solutions

On Tuesday, February 26, 2008, Chairman Edward J. Markey (D-Mass.) and the Select Committee on Energy Independence and Global Warming will hold a hearing examining how the food service industry can improve its impact on the environment and reduce its contribution to global warming. Specifically, the Committee will explore how large scale food operators such as universities, school districts and corporations can “green” their practices to provide meals that are beneficial to consumers and the environment.

The hearing follows the transformation of the House of Representatives cafeteria facilities and the increasing public interest in the geographical origins, consumption and disposal of the food we eat, and how our food choices affect our planet’s water, land and climate.

WHAT: “Food for Thought: Sustainability from Counter to Compost”, Select Committee on Energy Independence and Global Warming.

WHEN: 2 PM, Tuesday, February 26, 2008

WHO:

* Dan Beard, Chief Administrative Officer (CAO), House of Representatives

* Carina Wong, Executive Director, Chez Panisse Foundation

* Patricia D. Millner, Ph.D, Research Microbiologist in the Sustainable Agricultural Systems Laboratory and Environmental Microbial Systems Laboratory, USDA

* Tom Kelly, Ph.D., Chief Sustainability Officer, University of New Hampshire Office of Sustainability

WHERE: 1100 Longworth House Office Building, Washington, DC

This hearing will be webcast live at www.globalwarming.house.gov

Buck's Fishing & Camping? Or Buck's Family Couselling?

Hey Hey.. my only point was that one entry was a full 100% more than all of the others, and with a limited menu of only 4 choices and that being the only one not being "of the sea" it can be frustrating. If the waitress had pointed out- hey big enough to share we may have.

Hi everyone-

I would love your opinion on something. After services for the holidays last week, my family and I ate dinner at Bucks Fishing and Camping. We arrived around 7:30, and soon after ordered appetizers and our main courses. The appetizer came out in about 10 minutes, but after that it was over 45 minutes before our main courses arrived.

My family was upset, because rarely do they venture into the city for dinner. and its not the most expensive restaurant in the world, the $46 steak that non seafood eating sister ordered did give them pause (the only non seafood main on the menu). My parents are not confrontational, so they did not complain to a manager however they did enthusiastically agree with the server when she paused to say- yes its been a while, food should be out soon.

I didn't want to be the complainer, but my family was upset. I left it to my parents to say something- which they did not. So my question is- what would you do? Would you ask for a manager, or voice your unhappiness? We got our main courses at about 8:50.

I'm interested in what you all would do.

Thanks.

Clarification edit** It was wednesday night. the restaurant was about half full. not crowded at all.

I'm interested!

me too!!!

That makes me so happy. I studied abroad in London years ago- but still crave a tuna mayo on baguette. I hope they are here soon!

I've enjoyed their prosciutto in the past and now I know at least part of the reason why. Has anyone tried their ravioli or other pasta?

I love the spinach/ricotta ravioli and vodka sauce.

Thanks all. I appreciate all of your answers and amusing deviations. If the line weren't so long- I would ask the egg man what he thought. Maybe after he sells out next week.

I love deviled eggs- I am tired after work and make them quite often.. so when this happened I was totally confused..

First the process:

I take eggs from the fridge and put them in room temp water with a pinch of salt and bring it to a boil. I throw the lid on and turn the burner off, and let them sit for 9 minutes 30 seconds. shock in cold water and let them cool for 10 minutes or so, peel and cook.

All 3 eggs (from the farmers market last saturday) were approximately the same size so how did I end up with this goldilocks mytery?

One egg was totally underdone and mushy. One egg was overcooked and too firm. and one was just right.

Can any donrockwellers out there help me? All were edible but I am so confused- how could this happen?

If it's easier, do Takoma. It should have everything you list, but as Heather noted, get there as close to 10 as possible because the egg vendors can sell out quickly. When you stop by Keswick Creamery for cheese, do yourself a favor and check out their yogurt. I'm addicted.

Thanks everyone!

I am interested in canning but scared to death of botulism. Do any of you know if there a canning class around where I can learn to can, and increase my self confidence that I will not poison my friends and family?

Hi everyone,

I've been driving out to the strawberry patches lately, but haven't made it down to the markets yet this season. So as this will be my first trip of the summer- should I take the metro in to dupont or can I get most items in takoma park? I am suburbanite, so the drive is easier- but I am happy to make the trip in for better selection and products.

I will probably still go pick strawberries myself because I will get a lot, but I am looking for spring peas, fresh eggs, whole grain bread, local cheese, greens, and anything that is newly in season!!

Rockwellians, where should I go?

Hi everyone,

I am not usually a big poster on this site- but I had a question and I thought this may be a good resource. I am currently employed in a standard "DC" job, but I thinking about changing careers and going to cooking school and working in restaurants/catering full time. I am only 25 and still paying off my first education attempt, so I thought it might be a good thing to try it out part-time and see if I would like to do this for real- not just dinner parties for my family and friends when I feel like it- before I make the investment.

So DRers, do you know if caterers or small restaurants/cafes that would be interested in part time (probably just a few weekends a month) help from someone with no experience other than assisting at a cooking school? I have decent knife skills and I like to think I can cook- but I don't have professional experience at all.

Thanks everyone!

ALB

Hi Bethesda,

I am an assistant at L'cademie. You might want to look into the program. In exchange for doing the grunt work of prep and clean up- you get to watch the chefs and try the food. And you only sign up for classes you are interested in- so no one makes you handle pork or the like. As a recent grad- this has been a great, economical way for me to sharpen my skills.