Frederick Foodie

Pork with Red Wine & Chocolate

2008-09-30T14:24:00.007-04:00

Last Friday I held a class on Southern Italian cooking down at The Kitchen Studio. Now, I'm about as Italian as Mu Shu Pork, but the food was the Best. Food. Ever.

The menu was simple: Broccoli Rabe with Pasta, Pork with Red Wine & Chocolate, a Potato-Wild Mushroom Gratin, and an Olive Oil Walnut Cake. We have 5 people in class, plus two kitchen assistants and me. Can I just say that this food was crazy good?

You see, I picked up a great new cookbook called Cucina del Sole by Nancy Harmon Jenkins.

I was inspired by the recipes she had written and the ingredients she used (all simple, simple, simple) and changed the recipes around a little to reflect my own taste a bit -- changing a few ingredients, doing things a little bit differently here and there, making them work for the time I had. Bottom line: Really fantastic food that was a snap to make!

I was most interested in a recipe that featured pork with red wine and unsweetened chocolate; kind of like an Italian mole sauce. We started by caramelizing onions for a solid hour to give a great base to our flavors. The onions were brown and sweet like you wouldn't believe. Holy cow! I would have been satisfied just sucking down caramelized onions all night, but I resisted (thanks in part to following Weight Watchers right now -- don't ask!).

After we set the onions to the side, we browned some pork chops (bone-in work best, but that's just an opinion), slid in some garlic, Italian herbs, and a ton of red wine, and then a bit of finely grated chocolate. Please understand -- we did NOT use Hershey's milk chocolate here. This was all about the richness from the cocoa butter and the bitterness from the lack of sugar. Don't bother if you're going to use any other chocolate besides unsweetened. It just won't be the same.

We slapped a lid on the sucker and let it braise for a while. Woo-freakin'-woo! Thank goodness I got a couple of loaves of bread for us to sop up the amazing gravy once the pork was done. It was indescribably good. I swear that I could have tipped up the serving dish and had it all myself, but I might have had to wrestle the rest of the class for it.

If you're interested in more info, just let me know, or better yet, pick-up the book yourself. Here's a link to my favorite online cookbook site: http://www.ecookbooks.com/p-9435-cucina-del-sole.aspx. Be sure to let me know if you make anything fabulous!

Free Demo At The Common Market This Saturday!

2008-09-25T20:28:00.005-04:00

That's right folks, MORE free demos -- woo hoo! If you've got kiddies, you won't want to miss this one on Saturday, September 27 at 11:30 & 1 at our very own Common Market on Buckeystown Pike.

I'll be doing two quick demos on how to make your child's lunch box a little sassier. The recipes are quick and basic, but totally yummy, and dare I say, good for you too (it is at The Common Market after all!!). We'll have samples of the three dishes I'm preparing (3 dishes in 30 minutes? Say it isn't so!), plus I'll be around to answer questions and meet and greet between demos.

While I've got you, don't forget to sign up for awesome classes and Make It, Take It, Bake It! sessions at The Kitchen Studio this fall. Not only will you have a great time and a full tummy, but you'll be supporting a local business, and truthfully, you know you want to come down and hang out. Even though our food costs have risen sharply over the past several months, we haven't changed our portion sizes or raised our prices, because we're crazy like that! We want to continue to give you an excellent product and a good time, even though the economy has us all a little nervous right now.

That said, come check us out (www.KitchenStudioFrederick.com), take a class, bring a friend, join our email list (we send out special offers all the time that aren't advertised anywhere else!), order some delicious cookies :), well, just come to The Kitchen Studio. We want you to Come Play with Your Food!

cvb

Open House Today

2008-09-20T07:01:00.002-04:00

If you're up for an adventure, or, let's be real here, and excuse to get out of the house, we're hosting an open house down at The Kitchen Studio today from 10 am until 1:30 pm.

There's food for sampling (Black Bean Pumpkin Soup and Slow Cooker Cassoulet), Chippa Chippa Bloem Bloems available for tasting and buying, plus discounts on fall classes and MTB sessions. You'll also get to meet me, and more importantly, I'll get to meet you!

We'll have a few cooking demos for kids, plus show off a few basics for grown-ups like how to properly cut an onion etc., and will do our best to answer any food questions you throw out at us.

There will also a food trivia game with...PRIZES! Can you say "free t-shirt"??? And lastly, our Annual Used Cookbook sale. Keep in mind, these aren't loser titles like The Florence Henderson Shortcut in the Kitchen Cookbook, but good quality cookbooks and commentary by folks you've heard of (Rachael Ray, Mad Martha, Cooking Light, Gael Greene and dare I say, Jessica Seinfeld -get that one out of my school now please!!!).

So, bring a friend and come meet us down at The Kitchen Studio!

Volt -- Oh Yeah Ba-By!

2008-09-15T20:31:00.016-04:00

That's right; I finally got to visit Volt, and not just once, but twice! Now I know that Volt is in an interesting spot -- it's definitely going for high-end fancy-schmancy gourmet food, and for some folks, well, they're not quite sure if Volt is really living up to (or going to live up to) the hype.

Me? I've been nervous to give this new downtown Frederick eatery a try. It could be that I had high hopes and have heard mixed reviews. It could also be that I'm not so fancy-schmancy myself (though I adore extraordinary food in just about any environment) and have never quite gotten used to really posh service. Per Se? A fantasy, but I think I would be shaking in my boots before going in. I mean, this seems a bit unreasonable, don't you think? After all, it's just food, right? But is it?

Let's get one thing out of the way. Volt is good. I mean, really, really good. I mean, great. Seriously. If you're looking for a slam here, you're not going to find it. I like Volt. A lot. I think you should try it, regardless of budget (I have some ideas on that, just keep reading). But as I get started here, let me recap my visits for you.

Visit #1 - Drinks with a new friend somewhere else downtown (worst Lemon Drop ever BTW), then she drops that she'd like to pop into the bar at Volt. I was not dressed in a way that I considered Volt-appropriate and as mentioned before, I was apprehensive. I've read the blog; I know what some of you think (plus it seems like EVERY person I know has asked me my opinion of the place), I don't have tons of extra cash floating around. Regardless, she wanted to go, so off we went.

We hit the bar mid-week (I must get myself an orange leather couch!). It wasn't crowded and truthfully, we got some special treatment. The chef recognized my friend from some recent time they had spent together discussing all things foodie and started sending out some bonuses, which is always a plus. A tasting of 4 different items artfully arranging on tasting spoons, then tuna tartare (I am a sucker for raw fish). We each ordered a specialty cocktail and an item off the bar menu, plus they brought around rolls (SWEET CHRISTMAS--GET THE BACON ROSEMARY BRIOCHE!!!). We finished with a hazelnut chocolate dessert that knocked my socks off and a melon soupesque dessert dish. Bottom line -- a ton of food we didn't order, all excellent, plus a few dishes we did order, equally good. But let's be honest here -- you and I aren't going to get hooked up the way that we did that night. Portion size has been a major sticking point with folks and with what we spent (not very much in the grand scheme of things), I was stuffed. I was wondering what it would be like to go on my own without the hook-ups. So I did.

Fast forward -- Visit #2. Lunch this past Friday to celebrate my birthday (still accepting gifts btw :). That's right -- Volt does lunch. I was lucky enough to go with a couple of the delightful women that I work with and, having just visited Volt and taken the 2-minute tour, I knew that the kitchen was the place to eat. In the kitchen, you are in the heart of the restaurant. The staff is young and professional, and remarkably quiet. It's fun to be in the thick of things. Plus, tasting menus are available during lunch, and during the week too, so we were in luck.

We made our reservation and settled in at the Chef's table in the kitchen (there are 4 4-tops) with my dining partners enjoying the kitchen view. Now, if I had any clue how to use my fancy new camera phone (I'll trade a dozen cookies to anyone who can help me figure the darn thing out-for real!!), I'd fill this blog with photos of the fabulous meal we enjoyed. Unfortunately, I can cook a lot better than I can operate electronica, so my words will have to suffice.

My friends each chose the three course menu (3 options available for each course - $28 plus a $15 add-on for wine) and I, piggy that I am, went with the 5 course chef's tasting menu ($45). I asked to sub out the listed dessert for the hazelnut fabulousness, and this was no problem at all (whew!). Here's what I had:

Shiitake Mushroom Soup (there's a fancier name, but wasn't listed on my menu)
Summer Creek Farm Heirloom Tomatoes (they peeled the tomatoes -- seriously, plus the tomato-basil meringue was, as my friend Sharon said, "Like biting into summer")
Yellow Corn Ravioli (Holy S%*@ -- that was the -- best -- dish -- E-V-E-R)
Marinated Hanger Steak (who knew you could candy a rutabaga?)
the aforementioned Hazelnut-Chocolate yumminess, plus I snagged a little Goat Cheese Cake

Mistake #1: Getting the accompanying wine tasting (a $20 add-on). Did the wines suck? No way. They were completely delicious and perfectly matched; a little too perfectly matched. I couldn't possibly drink all of the wine that was poured, and man, did I want to. But that whole thing about walking out of the restaurant on my own without stumbling and crashing down the steps kind of helped me keep it in check, for the most part. Besides, I was wearing cute shoes and how often do I get to do that in my line of work? Like, never.

Mistake #2: Not taking one more person so that I could eat all of the yummies off of her plate too.

I hate to be a know-it -all, but I was right. Really, really right. Our service was impeccable (though I agree that the uniforms just aren't as fab as they could be -- let's see some of that signature orange somewhere, pretty please?), our food was dreamy, the staff, especially Aaron, the sommelier, was charming. All we needed to do was just give them some time. That's it. Let them figure out how to work well together.

Here are a few hints to make the experience more accessible:

#1: Try the bar: The bar menu is lower priced and just as delicious. A cocktail and a dish off of that menu will set you back around $20, plus tax & tip. That's doable, right? Wear some fancy shoes while you're out why don't you.

#2: Try lunch: Volt isn't hopping yet for lunch, so service is especially good (I still can't speak to the nighttime -- sorry!) and very attentive, but not too much so. Our server was new to the whole fine-dining thing, but she answered our questions without hesitation and you could tell that she really likes it there and respects what they're doing. She's learning on the job, but doing well and gave us the info we wanted.

#3 If you're really on a budget, skip the wine pairing and go for one glass to accompany your main dish. I wouldn't normally do a wine tasting at lunch, but it was a special occasion and my goodness does the sommelier know his stuff (side note: I think I have a little wine crush on Aaron. He knows A LOT and is charming (did I say that before?) and a pleasure to speak with. He and his family are new to Frederick by the way, so give them a little local shout out so that they can really enjoy this town).

#4: Budget not an issue? There's only one way to fly my friends. Full-on tasting menu in the kitchen with wine pairings. That's it. Something truly special is there. In a few months, it will be even better, but that could just be because I love fall food and I can't wait to see what they come up with (butternut squash meringue instead of beet meringue?? Please???)

I have about a million other things that I could say about Volt, but I'll save them and let you take the floor with your comments. Just remember that these are real people who have put (cliche alert) their hearts and souls into this place -- they really care and want you to be happy; thrilled in fact. To say that they want you to swoon may not be an understatement. Chef Bryan Voltaggio is earnest and sincere -- he wants your meal to rock in pretty serious ways. This is a real foodie experience right here in downtown Frederick, so keep that in mind when you're choosing this restaurant. Relax, trust them, save your pennies (and dollars and Benjamins) and go to Volt. Be sure to let me know what you think.

Jen! Jen! Jen! Jen! Jen!

2008-09-01T20:22:00.005-04:00

Ok - I know that I have waxed rhapsodic previously about the Lemon Drop martinis at Acacia, so forgive me this one small backtrack. I visited my favorite bar in Frederick (cozy, quiet, great staff) again this weekend and the mistress of the martini whipped up yet another girly concoction, but this time I have her name. Can you guess (look at the title of the post silly!).

Go visit Jen at Acacia and have her whip up one of these babies for you posthaste! They are a bit labor-intensive, so be sure to tip well. And fellas, don't think that just because she makes a mean Lemon Drop that she can't make anything else. Oh contraire! My husband said he had one of the best gimlets he's ever had, and he's been enjoying them for years.

SIDE NOTE unrelated to Acacia: Thanks for all of the feedback on Volt! I appreciate your time in checking out this new addition to the Frederick food scene and commenting. Please be sure to be polite to each other in your comments, as I won't publish them if they're unnecessarily mean or use nasty language. However, I will post them if you're giving your opinion and keep it clean. Everyone has different taste, so it may not be the right fit for every person, but to me, the menus sure look darn good, plus I've heard from folks who don't post (a lot!!) that the service is attentive and wonderful and that the food is absolutely divine, if not a little bit small on the portions (repeat after me, "tasting menu".) I'm hoping to finally make my pilgrimage for lunch right around my birthday (I do not yet have the dinner budget -- sorry!) and I'll be sure to let you know how it is. In the meantime -- keep those comments coming!

Charleston: An Unbeliveably Great Restaurant!

2008-08-17T22:55:00.004-04:00

Sometimes, you may feel like heading out of beautiful Frederick with its hopping restaurant scene for something upscale and delicious. My friends, it's time to make a trip to Baltimore.

Hands down, no contest, no question, my favorite restaurant of all time is Charleston in Baltimore's extended Inner Harbor neighborhood. Not only does Chef Cindy Wolf kick a little boot-ay in the food department (I dig a chick in charge), but the wine is incredible. The service? Impeccable, proud, but completely relaxing.

I've had the pleasure of dining at Charleston, which features gussied up "low-country" cuisine several times. I would eat there all the time if budget allowed, but unfortunately, this is a prime example of getting what you pay for. You pay a fortune (easily $150 per person if you go with the tasting menu & wine pairing -- which you SHOULD!), but you will remember the meal, I promise. Here's a quote from their web site:

Described by Zagat as “culinary heaven”, Cindy Wolf’s Charleston puts the emphasis on personal choice and personal service. Chef Wolf has evolved her own style of cooking reflecting the influence of her travels and culinary experiences. Most recently Chef has been nominated as the James Beard Foundation's Best Chef in the Mid-Atlantic region for 2006.

Improvisational dining is the concept at the heart of the menu format which balances heavy and light preparations and allows each guest to dine according to their own preferences. Charleston offers a list of more than 600 bottles – which can be enjoyed in accompaniment to dinner or savored in the lounge, where there is a large selection served by the glass. Charleston's décor reflects Cindy’s own taste taking simple natural tones and echoes of the jazz era mixed with Southern grace.

The first time that I cried over food was at Charleston. I ordered the Sauternes-poached foie gras with vanilla toast and mango jam (sounds snotty of me, doesn't it?) but declined the recommended glass of Sauternes to accompany the dish (I was driving and I'm a safety girl). After a little gentle pressure from the server, and my continued declines, I thought the issue was over. But, when the dish was presented, the server brought both my friend Erica and I each a glass of the wine, on the house. She insisted (gently) that it really would make the dish sing. Hot damn! Girlfriend knew what she was talking about! It was the first time that I had such an unexpected flavor combination, and the wine brought it all together. At that moment I swore my allegiance to this Baltimore gem for as long as it is around. We ate so much that evening that ehre was no room for dessert. Me! No room for dessert? Are you kidding me?

My lottery fantasy? Every week, I get to go to Charleston with friends and have a car drive us to and from so that we can all have the seven course tasting menu with wine. Holy Toledo -- THAT is a lotto fantasy!

One last tidbit on the fabulousness: I am addicted to all things hazelnut -- I just love them! After coming to the dessert course on the tasting menu, the featured item didn't really speak to me (it must have been fruit one way or another). I asked if perhaps they had a little something with hazelnut. Our waiter (sooooo fantastic) went to the kitchen, returned just a moment later and apologized profusely that no hazelnut desserts were on the menu that evening but gave me a few other options, all with wines that worked with the new desserts. I was happy! But the kicker? Our waiter said, and I'm paraphrasing here, "Chef says that she would be happy to have a hazelnut dessert for you the next time you dine with us. Just let us know that you would like one when you make your reservation." Well, I'm going back soon, and I have hazelnuts on the brain!

Want a little more info? Here's a link to their site so that you can check it all out for yourself. http://www.charlestonrestaurant.com/ Let me know what you think and if I'm delusional, or if you had one of the best meals of your life, just an hour away.

Oh Halibut!

2008-08-12T16:11:00.003-04:00

You may not know this, but you can get some of the most awesome fish at...(wait for it)...

GIANT EAGLE!

I know, I know! Giant Eagle? You've got to be kidding me, right? It's a big 'ole grocery store right here in town, not some specialty fish market. How in the world can they have top-notch fish?

I'll sum it up in one word...Carolyn. Carolyn is the seafood department manager at the Giant Eagle on 7th St (NOT Rt. 40, though I'm sure they've probably got good stuff too). She is one tough cookie, and let me tell you, girlfriend knows her fish. Last week, I got some bootleg halibut for a class that was unbelievable. (I think it was meant to go to the other store) I mean, seriously good. In fact, it was probably the best I've ever had. Fresh, fresh, fresh, and perfect.

Here are a few tips when you're buying fish anywhere:

1. The fish texture should be firm, not loose and separating (does that make sense to you?).
2. The fish should NOT smell like fish -- ever. It should just smell clean and maybe a little bit like the water it came from. Plus, it's ok to ask to sniff the fish. Just do it. It might seem silly, but if you're spending 20 bucks or more a pound, you don't want any surprises when you get home.
3. If it's a whole fish (be not afraid people!), the eyes should be clear, not cloudy, and the gills should be bright red, not ooky.
4. Know your fishmonger!!! This is probably the best tip, because if you know your fishmonger and he or she knows you, they will never steer you wrong. In fact, he or she will most likely go out of their way for you the way Carolyn always does for me. She knows what I like, what I expect, and that I appreciate her efforts. Really, what more could you want?

So, make the trip over to the Giant Eagle on 7th St. and tell Carolyn that I sent you. She has a number of my students stop by and she's never steered them wrong yet.

I think I see a delicious fish dinner in your future!!

Acacia: Best Lemon Drop Martini -- EVER!

2008-07-30T10:53:00.004-04:00

When the weather gets hot, I am all about a cool cocktail to help keep things chilly. After sampling Lemon Drops throughout downtown for the past couple of months, there's no doubt that the best in town comes from Acacia on Market St.

Man oh man, do they make a winner or what?! Here's the trick, and this applies to all recipes: The fewer the ingredients, the better each one needs to be. Thus, no Sprite (yuk!) or faux-lemon juice. Your basic Lemon Drop has only three ingredients: Citrus Vodka, Freshly Squeezed Lemon Juice, and Simple Syrup. What is simple syrup? It's a mixture of equal parts sugar and water, cooked stove top just until the sugar is melted. It's a fantastic sweetener for cold beverages because you don't end up with a pile of un-dissolved sugar on the bottom of the glass. It's great for iced tea, iced coffee, or cocktails! At The Tasting Room, they even serve it in a little white pitcher when you order iced tea -- see, they know all about it there.

Back to Acacia though...When I happened by their bar a few weeks ago with some friends, the bartender whipped up the perfect Lemon Drop. She squeezed the lemon juice fresh (actual lemons were involved in the making of this drink!), and shook the vodka and a touch of simple syrup with it until it was really, really cold. Pour it into a sugar-rimmed martini glass and voila! But what really sent this baby over the top was the rock candy swizzle stick. Holy moley, that was good! It was the perfect touch to the perfect summer drink; just like grown-up lemonade. I'm stopping by this weekend to see if they can do it again -- woo hoo!

Volt! Volt!! Volt!!!

2008-07-23T13:31:00.003-04:00

It's finally here -- Volt is set to open this Friday, July 25. To say that I am excited about this new downtown restaurant would be an understatement. And I'm not the only one!

Just in case you didn't see it, here's a link to an article in today's Frederick News Post written by one of my favorite local food writers, Rochelle Myers: http://www.fredericknewspost.com/sections/art_life/display_food.htm?storyID=77843

Volt is going to join an already great downtown Frederick restaurant scene, and I'm excited to see how this upscale addition pans out. You can check out their offical website here: http://www.voltrestaurant.com/

The hype, at least locally, has been HUGE, and the pressure is obviously on. As they get ready to open their doors, let's review a few rules to visiting a new restaurant:

# 1: Give them a little bit of time to find their feet

What the heck does that mean, you may ask? Well, let them get everything running smoothly before you start to judge them. Regardless of how polished each person's skills are, it may take a little time to have everyone working together like the well-oiled machine they hope to be. Even Thomas Keller (culinary demi-god chef/owner of Per Se in Manhattan & The French Laundry in the Napa Valley) brought many of the folks running his first restaurant to open the second, and still they hit a few (minor) bumps in the road.

No matter how great you are at your job, you weren't the best you could possibly be your first day, or even your first week.

# 2: Restaurant reviewers don't typically review restaurants in the first 3 months - neither should you

This sounds an awful lot like rule #1, but it's an important point. Don't trash the staff if you don't have the perfect first dining experience. Loosen up a little and relax. Don't be uptight, and have a good time. They will impress you if you give them a chance.

#3: Trust Your Chef

From all the hype, it looks like Voltaggio is the epitome of what chefs today want to be: He's focusing on local ingredients (in Frederick County, how could you not???), he's renovated an historic building to make the restaurant what he wants it to be, he's build a staff from the ground up. He's a local boy coming home to show us what he's got -- let him show you. Whatever you do, try the tasting menu. This is where you typically get the best your chef has to offer.

#4: Don't be afraid to try something new.

If ingredients sound a little freaky or unusual on the menu, or if the plate presentation isn't what you normally see, don't be afraid! Give something new a try. You may like it more than you think

That all said, I really cannot wait to give Volt a visit. I have high hopes for Voltaggio and his partner Hilda Staples, and think they're going to blow us away. Give them a chance and let me know what you think. Me? I'm making my reservation for early September as soon as I can. Woo hoo!

Great Summer Read: Heat

2008-06-19T12:31:00.006-04:00

Calling all foodies and wannabes -- here is a great summer food read that you will LOVE: Heat by Bill Buford.

The subtitle reads: Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.

The book is essentially written in two sections: The author's apprenticeship with Mario Batali at Babbo in NYC and then a soul-searching trip (and sort of apprenticeship) through Italy. The first section spoke to me more, but overall, it's really an enthralling read for anyone into food, especially if you've fantasized about your own restaurant someday or just getting your skills to "that level".

If you're a fan of Top Chef, you may recognize one of the line cooks at Babbo, Memmo (Manuel on TC). I have to say, I was really pulling for him on the show, mostly because of the semi-adoration Buford has for his skills in this book, but that's another blog post :)

The book is now available in paperback, which makes it not only an excellent read, but a bargain too! Check it out and let me know what you think.

Proof 2.0 & Cookie Update

2008-06-13T13:19:00.007-04:00

Hooray! Hooray!! I just heard that Proof has re-opened, if a bit leaner & meaner. I haven't yet had a chance to get there this week, have any of you?? I'd love to hear what you think!

Also, just as an update, Free Cookie Day was AMAZING!! I am thrilled to announce that we had over 200 people visit The Kitchen Studio that day (and before the big storm to boot!) and sold over 32-dozen cookies in addition to giving away hundreds. I figure that we baked just under 1,000 cookies, and I didn't gain a pound :). Here's a giant THANK YOU to the TKS crew of Caroline, Kerry, & Alex. We couldn't have done it without you!

Free Cookie Day was such a success, that we're already planning one for the fall. Woo hoo! Don't forget that you can always order cookies online by visiting our web site or by clicking this link: http://www.kitchenstudiofrederick.com/Commerce/Storefront/Custom/Cookies.aspx

24 hours notice is appreciated, and we're flexible on packaging etc. These even make a great favor for your next party or wedding (I'm doing some as a gift for my brother Todd and his fiance Melissa this fall). Sweet deliciousness awaits!

The Cookies are Here! The Cookies are Here!

2008-05-20T19:58:00.007-04:00

That's right -- finally! Chippa Chippa Bloem Bloem Chocolate Chip Cookies are ready to sell. Yay! It's been a long few months getting these tasty bits of sweet deliciousness ready for market, but ready they are, and I couldn't be happier.

For years folks have begged me to sell these cookies and I'm thrilled to do it now. No preservatives, nothing artificial; just pure butter, sugar, eggs, and vanilla. Whoo baby -- don't forget the chocolate chips! Want to see what they look like?

There are 3 varieties: Chocolate Chip, Espresso Chip with a little coffee kick, and Cherry Chocolate Chip with dried tart and sweet cherries. Try them dipped in pure European semi-sweet chocolate (O..M..G!!) for an extra few bucks. You can order by visiting out web site here: http://www.kitchenstudiofrederick.com/Commerce/Storefront/Custom/Cookies.aspx

You can also visit our homepage at http://www.kitchenstudiofrederick.com/ and click on the Chippa Chippa Bloem Bloem icon on the lower left portion of the page.

To kick things off and really get the word out, we're even sponsoring FREE COOKIE DAY on Wednesday, June 4 starting at 9am. Check out the calendar page on our web site for more details (one per customer, first come first served, up to 300 people etc.). We also have a few t-shirts to give away and will have cookies by the dozen available for sale. I hope you'll join us and spread the word! We would LOVE to be mobbed that day and see your smiling face in the crowd :)

I Can't Wait!: VOLT

2008-05-12T19:36:00.005-04:00

Just in case you haven't heard, there is a potentially fabulous new restaurant opening in town this summer: Volt. And, I have bought into all of the buzz hook, line, and sinker. Don't know what I'm talking about? Check out their blog (much, much more info than their web site):
http://blog.voltrestaurant.com/

The head chef, Bryan Voltaggio, seems like the real deal in food. He's a CIA grad and a veteran of Charlie Palmer Steak in DC. Here's a quote I picked up off of his blog: “Developing the menu will be driven by the changing seasons,” said Voltaggio. “Produce will be featured at the peak of its harvest. Fish, game, and aged cuts of beef and lamb will be procured from only top-notch purveyors. Wine selections will highlight both pedigreed and emerging wine makers from both old and new world vineyards.” Voltaggio says the restaurant’s wine program will be supported by a highly experienced sommelier who is dedicated “to creating a memorable dining experience.”

With so many fabulous ingredients available locally, the menu is sure to be fantastic and work for all of the locavores out there too.

Volt will be located on N. Market St between 2nd & 3rd Sts. (across from Wheel Base). He and his partnew, Hilda Staples, have hired a DC architect focused on restaurants. I'm sure they'll do the building across from justice, plus, it's right around the corner from my house. As I get more info, I'll post it here.

Hmmm, sounds like more good eating is coming to town. Woo-freakin'-hoo!!!

Saffron at Costco? Ole'!

2008-04-30T08:42:00.004-04:00

Just a quick post to let all of you paella fans out there know that Costco, yes COSTCO, has wonderful certified La Mancha Saffron in stock right now! It's a 5 gram bottle and goes for around $26. If you know anything about saffron, you know that this is a great deal! The threads are a dark red and are packaged in a glass bottle with purple cardboard surrounding it. It looks to be the real deal. Expiration is March 2010, so you've got some time to use it.

You can find this in the spice section. Now, go make some paella and let me know how it is!

Caballo Viejo -- Oh Yes You Should!

2008-04-20T18:30:00.003-04:00

My new favorite restaurant in town? Hands-down, it's Caballo Viejo in the 7th St. Shopping Center just behind Glory Days Grill & Bonefish Grill. I've been waiting to post about it until I took some snappy photos, but who knows when I'll ever get around to that...

Though more of a very casual counter shop than a fancy sit-down place (limited seating is available), you'll know that you've stumbled onto something delicious from the moment you walk through the door. But don't be confused, this is not Mexican, it's Venezuelan. I can hear you now, "Well, what the heck does that mean Chris?" It means not too spicy, and more than just burritos.

The basic menu is this: Burritos (the boys both love the steak version), Rotisserie Chicken (I don't know what they rub on those darn birds, but I am considering rubbing myself in the same thing so that I can lick it off whenever I want some :), a salad or two, and my favorite...Arepas.

Oh Arepas, let me sing your succulent praises! Arepas are a corn cake, polenta-esque really, that is steamed then very lightly grilled. They are hot hot hot, sliced open through the middle and stuffed with any number of great fillings. My favorite? It's a toss-up between the shredded beef (OMG!) with the white cheese and the Chicken-Avocado Salad. Holy cow -- that is some yumminess. They have a ton of different toppings and side dishes (plantains, yucca, etc.), but don't get too distracted. Simple can sometimes be the best. Ask the guys behind the counter how they would eat it, then trust them. The best part? This joint is totally inexpensive. You can get an Arepa for under $6 and it may even last you two meals (ok, a meal and a half). Whole chickens seem to be around $9, which is a lot more than Costco, but it is a really, really good chicken and totally worth it.

Tiny note #1: Dessert is really an afterthought and seems to be a mass-produced tres leches cake. It doesn't suck (just try to find a tres leches cake that does, actually no, don't), but I do try to avoid the mass-produced stuff unless it's completely excellent, and this is good, but really, stick to the main dishes).

Tiny note #2: The lore behind Caballo Viejo includes the fact that these folks were set to open in the Monocacy Shopping Center that was burned to the ground last spring. Scuttlebutt has it they they worked hard to recover and open in this new location. Do yourself a favor and give them a try. You won't be sorry!

Rising Food Costs & The Food Biz

2008-04-17T08:44:00.003-04:00

Food costs are quickly approaching new heights, even locally. Certainly this is no news to anyone who has made a trip to the grocery store in the last couple of months. Being in the food business, food costs made a huge difference to my bottom line. Folks at home tend to think only of their soaring grocery costs, not those of the businesses they use.

Yesterday's Washington Post had a great article by food critic Tom Sietsema on how Washington area restaurants are handling the problem. Here's a link if you want to check it out: http://www.washingtonpost.com/wp-dyn/content/article/2008/04/15/AR2008041500778.html

At The Kitchen Studio, we're working hard to keep our costs in control so that no price increases are necessary as we weather this hopefully temporary storm. Rest assured, our customers and students will continue to receive the excellent quality fresh food that we are known for. We're not going to skimp just because it hurts a bit in the pocketbook right now. We're proud of the food we offer, both in classes AND Make It, Take It, Bake It! (and soon to be coming Chippa Chippa Bloem Bloems!) and promise the same great quality at the same great price.

So, You want to Open a Restaurant???

2008-04-10T18:59:00.002-04:00

Well, have I got a lead for you!!

A gentleman I know is interested in purchasing a great building on Rt. 26 just beside Ceresville Mansion. You know the one...it's a large, vacant, old stone mill. Anyway, this gentleman (one of my Leadership Frederick County friends) and his partner are hoping to revitalize the building and make it something fabulous.

One of the big ideas is to create a destination restaurant on the first floor of the space. They're hoping for fine dining, but lacking any restaurant experience on their own, they would love to hook up with a chef with a great fine-dining vision and help that person to execute the idea.

Have you always wanted to open an upscale restaurant using your own vision? Do you have a solid idea ready to go? Have you lacked the funding? Do you know someone who fits the bill?

If so, please email me (comments will be fine) and I'll put you in touch. Here's the thing though, this is for folks with serious food experience only. If you've always hoped to open a great coffee shop except for that pesky 9 to 5 rountine you've currently got going, this isn't the deal for you. But if high-end fine-dining right here in Frederick County has always been your dream, please get in touch with me asap.

Bon appetit my friends!

R.I.P.: Proof

2008-04-02T06:49:00.007-04:00

That's right...rumor has it (from pretty good sources) that our favorite bakery, Proof on E. Patrick St., will soon be closing its doors. Get your mini lemon-meringue tarts before it's too late!!

The owner is selling the super fabulous bakery and opening yet another great (if his track record has anything to say about it) restaurant a little further up South Market St. toward South St. No word yet on when we can expect to see the new place up and running, but I'll be sure to keep you posted as I hear scuttlebutt on the street.

The question is, NOW where to we go to satisfy our sweet tooth??? I have yet to find a local bakery that can even hold a candle to Proof. Cafe Nola makes their own desserts, but those aren't in the same league as the bite-size pastry masterpieces next door (and they're not supposed to be). Dolce Vita gets theirs from an outside supplier of baked goods, Starbucks, well, let's not even go there, and the former Stone Hearth Bakery on East St. is more expensive than Proof and frankly, just not as good. The Carriage House has it's devotees, but it's the whole way out Rt. 26 in Mt. Pleasant, and I'm just not driving that far. Plus, I like the fancy pastries (I'm totally a sugar snob...can't help it).

Whatever shall I do? Wherever shall I go???

Why Rachael Ray Doesn't Suck

2008-03-21T10:12:00.006-04:00

Rachael Ray takes a lot of heat from a lot of different sources. Truthfully, I'm not a huge fan, but not because I disagree with her cooking style (30 Minute Meals!). It's more so because I'm really into food and tend to pay attention to the folks out there who are a bit more technical.

My impression is that the people who tend not to enjoy Ms. Ray's shows like to highlight her word choices (yummo! evoo!) and the style of the recipes she develops. Ray is known to say that writing recipes is one of the easiest things she does, and sometimes, well, that shows.

People in food, in particular, love to hate her. That's ok to a point, because she's not trying to talk to us. What Rachael Ray has done that is wonderful, is to get people cooking and interested in food. Lots and lots of people are now making dinner if not every night, then close to it. She has spoken to the masses, and they love her. They love her spunky style, which personally is a little too "on" for me, but I really think that's who she truly is. They love how quick and easy her recipes are. Heck, most of them just really like the idea of her, the person. The girl next store who loves to cook and smile and laugh and have some fun.

I was blog surfing the other day and stumbled across one of the Ray-hating communities. I mean seriously, there are communities build around the theme of hating and disparaging one person. Communities! That's just not right.

I was really taken with the fact that this particular site really seemed to be the opinion of a few people, spewing their venom like their opinions are the only ones that count. What type of life must someone lead to spend so much time cutting down someone else? It was incredibly hateful. I'm not providing a link here, but a simple search will give you numerous results.

Rachael Ray isn't my favorite food personality (I still think she's entertaining though), but for heavens sake, it's not like she's the anti-Christ or something. If her perky, quick-cooking style doesn't appeal to you, move on. If Ray is getting people, and more importantly, kids, cooking, then God bless her for that one. Cut her some slack and let her talk to the folks that are buying what she's selling. Maybe she's diluted her brand a bit with all of the shows, endorsements, and so on, but let her have her day in the sun and get people moving into the kitchen. Once they've mastered Ray's methods and madness, maybe they'll move on to the next step.

Trust me, there's plenty of food out there for everyone, and plenty of tv food personalities to fill all sort of niches, even if it's only on local cable. Check out (http://www.fnptv.com/hello.htm) if you're interested in taking a peek at my own humble offerings, just please don't set up a web site dedicated to my shortcomings as a tv cook, at least not until I've made my 10th million, or really, my 1st for that matter:)

Looking for a Little Blogger Help Please :)

2008-03-10T19:09:00.003-04:00

Ok - it's time to add an RSS feed and tune up this otherwise fa-bulous blog. I must say, though I've gotten the basics down, I'm a better cook than bloganista, at least as far as the technical aspects go.

Would anyone like to lend me a hand? I'll trade cash (though my budget is tiny) or cookies -- you pick :)

Coffee Anyone???

2008-03-09T19:38:00.005-04:00

Anyone who knows me knows that I am all about supporting local businesses, especially those downtown. But today, it seems like no matter what, my efforts to secure a little caffeinated deliciousness were thwarted! Perhaps it was just my utter need for a caffeine boost on this daylight savings time "spring forward" day, but it was all but impossible to get coffee downtown this afternoon.

I was meeting my new friend Ross to discuss a cool place I stumbled across for his business (he'll be entrepreneur of the year 2010 or 2011) and suggested that we meet downtown for a caffeine buzz. My first choice? La Dolce Vita on Carroll Creek. There is a lot of really great coffee downtown, but this is my favorite. I can pick up some caramel notes just in the regular beans and their milk foaming (I know, I'm such a prima donna) is perfect. It is truly delicious. I was physched, especially to introduce someone new to this independently-owned shop.

Well gosh darn it, it was closed! At 4:00! On a Sunday! With daylight savings time, so it was really like 3:00 (ok, I'm sounding desperate...) Ross was waiting for me when I got there (I was on time, I swear!) and said that he had counted no fewer than 12 people trying to get in in the 10 minutes he had been there. Ever since their new winter hours have gone into effect, I can't get a bevie there. I am bummed! I like to drink coffee before 9:00 (seriously -- it's a coffee shop) and sometimes a little later in the afternoon, especially on weekends. During the week, my friend Josh and I had to go around the corner to Nola, on Patrick St. So naturally, that was my second choice today, mostly because the sofa is really comfy.

Nope. Nola was closed too, and their sign said that they're open until 6 on Sunday. This was at 4:35. Errrrrr.

Finally, we popped into Proof. I like their coffee (not as much as those AMAZING pastries) and we got the comfy seats by the window (I LOVE sitting there). Proof was hoppin' and partly I'm thinking because it was the only shop open in that part of Patrick/Market Sts. The coffee was yummy, and I was grateful they were open, though we were promptly booted out at closing time (6p).

I know that The Frederick Coffee Company is open 24/7, it just wasn't close to where I was, and ever since I broke my toe (that's another post...) I just can't stroll around the same way I could a few weeks ago.

I was thinking, Starbucks (the evil empire to some) was totally open. Their service is quick and the coffee is reliable. I still really, really, really want to patronize locally owned and operated businesses, but sometimes, there's no other choice.

Thoughts? I am just cranky because I could practically taste that cappuccino from La Dolce Vita and was then shut down? Should I just get over myself (be gentle dear readers :)?

Magical, Mystical Marshmallows

2008-03-05T10:26:00.007-05:00

Ok people -- listen up! There is no need to ever eat one of those sorry, chewy, bouncy things that grocery stores call marshmallows ever again. I promise!

My newest obsession is making marshmallows from scratch. I know what you're thinking..."Oh come on Chris, you have got to be kidding. Marshmallows? REALLY? Like I have TIME for this???" Oh yes you do my friend, oh yes you do.

Let's be real here: In most households, marshmallow consumption is not an everyday thing. Marshmallows are a special treat. They are amazing with cocoa, really great (and totally necessary) in s'mores, and good for the occasional nibble. Other than that, you don't typically use too many (It's still ok to use store bought for Rice Krispie treats :). Besides, imagine your kid's, spouse's, or even your own face when these work out so beautifully.

Let's walk through it, shall we?

Step one: Soften your gelatin in cold water.

Well, what the heck does that mean? Short answer (and I'm totally guessing here, but it's an educated guess): Professional pastry chefs use gelatin in long sheets, not the powdered stuff we get from Knox at the grocery store. Gelatin sheets are placed in cold water and actually do soften. I'm pretty sure that's where the terminology comes from. For our purposes, sprinkle the powdered gelatin over cold water and let it expand and get semi-firm.

Step Two: Bring some water, sugar, and corn syrup to a boil and cook to 240-degrees (soft ball stage).

Step Three: Take some egg whites and beat them to stiff, but not dry, peaks. Essentially, beat them to stiff peaks but make sure that they still look glossy and pretty, not kind of stiff and almost broken up.

Step Four: Remove the sugar mixture from the heat and add the gelatin. Stir gently until the gelatin is dissolved.

Step Five: Turn on your mixture to the lowest setting and pour the blazing hot sugar mixture into the egg whites. BE CAREFUL!! Hot sugar is like napalm -- really. IMHO (in my humble opinion), sugar burns are the worst. DO NOT let your children help you with this part. I mean it. You do this one.

Step Six: Add some flavoring and turn the mixer up to high (woo hoo!) and beat for 10 minutes or until fluffy and high and gorgeous. The mixer bowl will also be cool to the touch when it's ready. We also added a little food coloring to make them pink. Here's a hint: Use a touch more food coloring than you think you should. As the air is beaten in they will get lighter in color.

Step Seven: Spread the yummy, gooey marshmallow mixture into a greased (this is important!!!) 9x13 pan. Top with a sheet of parchment paper that you have sprayed with Pam or the like, pressing onto the surface of the marshmallows.

Step Eight: The hard part...Just let them set on the counter overnight. That's it. Really. And seriously, you won't believe how good they really are. The melt just right on cocoa and make it so delicious. I would not lie. You can even cut them out into shapes if you like (we did hearts, but squares are just as good and less wasteful):

Here's a recipe I like from Martha Stewart's web site: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=a4d203aad6ba6110VgnVCM1000003d370a0aRCRD&rsc=type_1&autonomy_kw=marshmallows
Just skip the fudge part of the recipe because it's tricky to do and really not even necessary, at least for our purposes.

FYI : We're actually going to make our own marshmallow chicks in our Easter Treats class on March 15. Use secret code MARSH to take $20 off the class if you register by March 12. This is a special offer just for blog readers and your friends.

Bon appetit my friends, and happy marshmallowing!!

Food = Love

2008-01-30T16:35:00.002-05:00

Ok, some of you may debate me on this, but I've been giving it a great deal of thought to this lately. When you hear someone say "Food = Love", you tend to picture some 500-hundred pound person ( or you know, me) shoving his or her 8th cupcake in row in their mouth substituting food for love. I don't.

I cook for a living. It's what I do, and I love it. To me, nothing shows someone that I care about them more than using my own hands to pull together something delicious that I know he or she will enjoy. Now, occasionally this has a detrimental effect on the recipient's waistline, especially if I really love them. But more often than not, it's just the best way that I can express myself, and maybe you feel the same way.

A friend just passed away and I had no idea how to show that I care about her and her family. They have more than enough friends helping out, and I'm certain, casseroles and dinners, to get though this really impossible time. How to contribute without being annoying or overly involved was the question, so I did what I know how to do. I baked cookies. Lots and lots of cookies. Because just between you and me, I make a pretty good chocolate chip cookie, and it's something that I know folks like.

Now, I may have gone a little "cookie-crazy" (15-dozen very large, round, and plump morsels of chocolate-chippy goodness), but it felt good to do that baking. Almost cathartic. It felt great to contribute, and truthfully, I felt better myself in doing it. Judging from all of the contributions to the dessert table, I don't think that I'm the only one who feels this way.

Sometimes, a cookie is just a cookie. But other times, a cookie, made by someone who cares, is so much more than that. So I say this: Bake some cookies, make a cake, banana bread is always good, but cook something every once and a while because, well, you'll just make someone feel better and maybe help yourself along in the process. Because sometimes, love means warm chocolate chips delivered on someone's doorstep just when they need it most.

Beef Tenderloin Done Right

2008-01-23T06:59:00.001-05:00

Do you love beef tenderloin? Are you not quite sure how to make it and make it right? Well have I got a blog for you! One of my students, Jeff Martin, was kind enough to send me some pics of a beef tenderloin he prepared after he and his wife Deena took the Holiday Beef Tenderloin class down at The Kitchen Studio.

Now Jeff seemed like he had a pretty good clue how to work a tenderloin when he walked in, but I'd like to think that we gave him a few pointers to help it turn out as beautifully as it did.

Not sure why we're talking about beef tenderloin when the holidays are over? Well, I don't think it's necessary to wait for a special occasion to prepare this simple, yet elegant and special main dish. Plus, the price per pound usually drops big time once the new year rolls around.

Check it out--here's what Jeff did:

Trim the tenderloin of all it's nastiness, then cut it into two pieces so that it will fit in the saute pan.

Heat a saute pan (NOT non-stick please) over medium-high heat with a bit of oil. Don't move it around; just set it set there for 3 or 4 minutes until a beautiful brown crust has formed.

Remove the tender from the pan and rub with something yummy (Jeff and I used a mustard-herb rub with coarse grain mustard, thyme, savory, and a touch of oil and s&p that I got from Fine Cooking Magazine 10+ years ago).

Roast until the tender reaches and internal temp of 125-135 degrees, then let rest for 10 minutes (this is important!).

Show off and be proud of the yummy deliciousness that you helped create then slice and serve.

Thanks for sending these in Jeff!

Have you made something from one of our classes that you want to show off? Send us your pictures and let us know what class it was from and we'll post a blog about it. You can get us at info@kitchenstudiofrederick.com. Happy Cooking!

Little Dumplings of Potato Love

2008-01-03T07:42:00.001-05:00

Wow -- I don't know about you, but I am absolutely cooked from the holidays. Too much of a good thing I suppose, with the friends, and the parties, and the cocktails, not to mention the complete lack of physical activity that wasn't work related. I suppose it's a cliche, but new year, new attitude!

I started of my new year last night with a wonderful (if I do say so myself) dinner of homemade gnocchi. For those of you who don't know what these are, they are delicious little potato dumplings that are a snap to make. In fact, I'm teaching a gnocchi class on January 11 so I thought it would be best to brush up on my technique.

Gnocchi must be popular right now because not only did I find a great new recipe in a recent issue of one of my cooking magazines, but Martha Stewart also had one on her show, and with Francis Ford Coppola at that! You can check out Martha's recipe and/or the video here: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=5d6f9eadc2ba6110VgnVCM1000003d370a0aRCRD&rsc=type_8&autonomy_kw=gnocchi

On my end, I had the kids pitch in to get things rolling (so to speak). The recipe is basic: Cook 2 pounds of potatoes (whole with the skins on) until tender, about 45 minutes, Mash & cool the potatoes, Add eggs, flour, salt, & pepper, Make a dough, roll it out and viola!, gnocchi!

You may be saying to yourself, "Self, why would I want to go to that trouble for some little dumplings?" Well let me tell you, they are sooooo worth it.

Now, I've never met a carb that I didn't like. Really. And to me, little dumplings covered with sauce, well, it just doesn't get better than that. I've taken the short cut for years, buying frozen gnocchi. I had almost forgotten what the real thing tastes like. They are so much better than frozen, that there's really no comparison. They are light, almost ethereal. They don't sit like lead in your belly. The are more than just an SDD (sauce delivery device). These babies are good.

Gnocchi are so easy to prepare, I even had the kids pitch in. Not only did they have a blast, but they did a great job too.

Our one issue was that ours were a bit too big initially. In this case, bigger is not always better. The gnocchi were more manageable once we rolled the dough to about the diameter of my thumb. The kids even managed to get the little ridges going by using the back of a fork. I've since ordered 3 gnocchi boards for the class next week just so that the students will have the real deal if they're interested (Amazon.com - $2.99 each).

One last bit of info on these potato dumplings of love...did I forget to mention that they're also LOWFAT? That's right -- the only added fat in the whole dish was the 2 T. of olive oil I used in the sauce. How much do you love that? Every little bit helps, especially since I am now participating in a family version of The Biggest Loser - VB-style. More on that later...