marketfan

Cork Market at 14th Street and S NW makes incredible Fried Chicken that heats up beautifully at home. They had it last night.

I think Pete's is open and I think I read that Red Rock is as well. Commonwealth may be.

Maple Syrup Candy. I boiled up some maple syrup and poured it over packed snow. Ouila. Vermont in a bowl. Or perhaps Maple Syrup Leather is more accurate. Be sure to pack down the snow in a bowl before you pour the boiling hot syrup or it will just melt into crystals rather than form the candy.

The P Street Whole Foods was very crowded, long lines and out of onions at 5 pm, getting low on milk and yogurt. They were restocking the veggies.

Snow cones, maple syrup candy come to mind. But what I have been doing with the 2 feet of snow in my little yard is....cooling soup and stews. I love it. I have been making gallons of stocks and soups and stews and as soon as they are done, I bury them in a mound of clean snow. They cool in minutes. Cold enough to skim the fast congealing fat. Cool enough, fast enough to satisfy any health rules. This is a pleasure that I have never had before because I do not have or want an icemaker and, dare I admit it, never fill a sink with ice to cool down stock before refrigerating it.....

Cork Market has them. 14th Street at S NW in DC

Diane told me that Cork will definitely be open tonight and Cork Market is open and will be open on Saturday no matter what.

We were there late after a movie Wednesday night. Sat at the bar and ordered from the small plates there. White beans, pickled sardines, fried cauliflower, beef tendon salad, duck prosciutto and sauerkraut and ended with ricotta with acacia honey and pine nuts. The pickled sardines and fried cauliflower are deeply deeply flavorful but everything was delicious. The sourdough bread is excellent.

Chicken stock. Don't know what I am doing with it yet, but I know it will be useful this weekend....

gorgeous!

Not on Saturday and it will depend on the conditions of the street for Sunday..

Guess it is time to start thinking about good snow day cooking! What are you planning? I am defrosting some brisket, soaking some black beans and leafing through my Mexican cookbooks.

His jams and sauces are also at Cork Market on 14th Street and S...... but not the pastas, alas

My reaction, exactly.

Definitely my summer standby and very refreshing. But it makes a nice amuse as well in the winter. And the shocking color brightens winter palettes.

Beet soup: It is an adaptation of David Tanis' Cold Pink Borscht from Platter of Figs. I called it Beet Gazpacho to entice the Borscht phobics. 2 pounds of thinly sliced beets 2 LARGE sliced shallots 1 clove garlic 9 cups water 1 star anise 2 bay leaves 1 tablespoon cardamom seeds 1 tablespoon sugar 1 tablespoon sherry vinegar 1 tablespoon olive oil 1 tablespoon Aleppo pepper (or sub cayenne but I think the Aleppo pepper is much better) salt and pepper to taste 1 cup whole milk yogurt Simmer the beets with all the spices,water and seasonings until the beets are tender enough to puree. (The liquid should be very flavorful: sweet, sour, peppery.) ]It could take anywhere from 20 minutes to 1.5 hours depending on the beets. ]Remove t he bay leaves and star anise. Puree with a stick blender for five minutes until very very smooth. Strain. Chill for several hours to overnight. Just before serving, whisk in the yogurt, adjust the seasoning and serve in short water glasses. The color is a gorgeous deep reddish purple pink.

beet soup cooling in the fridge. It is a gorgeous color.

going out to buy my beets. I will be very curious to see how long these beets take to soften to a puree-able stage. When I buy beets from the producers at the summer markets, the beets cook very quickly, but the beets I bought from producers in France took HOURS.

absolutely.

thanks! robin

Y

And the leftovers were delicious, tepid. My husband had our leftovers for a late lunch. The eel was amazingly good at home.

The chorizo and fennel mussels are the best I have had in a long time -- they include a ridiculously large number of chorizo bites. The fennel flavored sauce is addictive.

yes!

I also vote for New Kam Fong.