Paella-palooza! Chef Andres Hits the Farmers Market This Sunday.

I'm back in DC and plotting my Memorial Weekend farmers marketing.  This morning, I'm going to hit up Arlington Farmers Market for my favorite scone at Atwater's Bakery. But, I'm holding off on my major ingredient purchasing for tomorrow's Dupont Circle Farmers Market for one reason, and one reason only... Chef Jose Andres will be in the house making his GIANT PAELLA!  So time your market visit around 11am and get a taste yourself.

Photo by Think Food Group

As a Florida girl, especially one from Tampa, it's only fitting that I love me some paella. Chef Andres will be there kicking off Jaleo's 8th Annual Paella Fest which will be running at all three locations from June 7th to 20th.  [FULL DISCLOSURE: I may or may not be the Foursquare mayor of the Jaleo nearest my office on any given day.]

PS. If you can't make the Sunday Dupont Market, Chef Andres will also be making the giant paella at the Crystal City Farmers Market on Tuesday, June 1st at 4:30pm.

Austin: Dinner in Olive's Backyard

One of the things I love most about Austin is getting to see my friend Megan and her husband Chris. This trip, they invited me over for dinner at their home -- and I was excited to meet the famous Olive.  Megan writes a food blog called Olive's Backyard Herbs... and Olive is their adorable black lab.

Now that the #puppyporn is out of the way, we can get down to the meal.  We went into the backyard and picked the ingredients to accompany our dinner. Megan's got an amazing backyard overflowing with all kinds of herbs and vegetables.

We picked a couple of cucumbers which we tossed with some feta and red onions. The tomatoes and green peppers were almost ready- but not quite! Here's a pic of the salad she made:

For the main course, Megan sauteed scallops and shrimp along with some fresh Texas tomatoes and herbs from her backyard. The palette of colors just popped off of the plate - and it tasted as good as it looked.

Thanks again for having me out to Chez Nugent! Hopefully you'll get to DC soon and I can return the favor of cooking you dinner.

Follow Megan's blog Olive's Backyard Herbs or catch her on Twitter @austex03.

Austin: Iron Cactus

If you want a good margarita and taco on a roof deck (with cooling misters) right off 6th Street in Austin, Texas, Iron Cactus is the way to go.

Grilled Shrimp Tacos

That is all. 

Austin: Parkside

If you know me, you know how much I love Austin. I try to cram as much food into my short jaunts to the town as I can possibly hold. And that means, lotsa blog posts!

Last night, post Driskill cocktails, I walked over to try out Parkside on the 6th Street strip. I loved it. I ordered the Fried Okra with House Ranch. You would be shocked at how much cutting the okra on a bias before frying makes a huge difference.

I followed that up with a Spring Pea Ravioli with Wilted Pea Tendrils. You could tell those peas were freshly harvested - they just tasted better than peas taste.

Meanwhile, the bartender from The Driskill came by after his shift and joined me. It was Oyster Night so he ordered up a dozen:

Definitely one of my new favorite spots in Austin. Perfect for dinner with friends, a date night, or like me on this trip, hangin' solo at the bar.

Austin: The Driskill Hotel Bar

Blogging about the The Driskill Hotel while in Austin seemed trite when I was there for SXSW. But, now that the crowds have died down, I dropped in last night after a presentation and was reminded why it's consistently a favorite of mine.

First of all, the architecture and design always stops me in my tracks. It was truly designed when art mattered to buildings.  Check out this view from the grand staircase looking into the lobby:

As I climbed the stairs to the lobby bar, I thought, I love this song and need to ask the bartender who it is... but it was a live band. Live music - good live music - abounds in Austin every day and seemingly everywhere.  Here are the guys that played the Driskill last night. One of them is moving to Baltimore, so of course, I chatted up his wife and am going to get in touch with them re DC/Baltimore area venues.

The bartender, who I remembered from SXSW, was engaging and serving me up gimlets made with fresh lime juice.

How much do you love this lamp? Hilarious. But perfect in this overly Texan haunt.

AND... there are cupcakes... at. the. bar. (from the bakery downstairs).

I know, it's cliche... but it's cliche for a reason... cause The Driskill's awesome.

PS. And sustainable. #ftw

Volunteering at EcoFarms PLUS Stinging Nettle Pesto Recipe

What kind of person would jump at the chance to spend the day digging in mud at a farm?  Food bloggers of course - and especially when the farm is Eco Farms. Located just a few miles away from the District in Lanham, MD, this family owned organic farm serves up ingredients to some of the top restaurants in town.

Luke, Elyssa, me, Joe, Maya, Olga & Mary

We weeded, we hoed (we made jokes about hoes), and we planted - Thai basil, peppers and beets! They'll be coming to a farmers market near you, Washingtonians... I hope you appreciate the laughs and labor that went into them.

Elyssa of State Dinner and I were in charge of beet planting. As I wondered aloud if the beets knew how much I hated them, everyone started yelling recipes that would change my mind. So... there we have it. My next farmers market challenge must be beets. I owe it to the lil suckers.

In the mean time, I'll share the recipe for Eco Farms Stinging Nettle Pesto which we heartedly inhaled after our work was complete.

Eco Farms Stinging Nettle Pesto
Ingredients

1/2 bag Eco Farms Stinging Nettle
1/2 cup toasted walnuts
3-6 cloves of garlic (depending on your taste)
1 cup grated Pecorino Romano cheese
Squeeze of lemon
Red pepper flakes
Best olive oil you have

1. Blanche stinging nettle in boiling water to neutralize the sting. Drain, cool, and squeeze dry.
2. Toast walnuts in a dry frying pan over medium heat. Keep them moving until they start to color.
3. Add walnuts and garlic to food processor and pulse. Add stinging nettle and pulse. Add cheese, a squeeze of lemon, pepper flakes as you like 'em, and pulse. Then, with the processor running add a stream of olive oil until the pesto is the consistency you desire. Taste for salt.

More fun pics after the jump!

Oh Baby! Luna Likes Local...

I have to admit, I get a little farmers market *swoon* when my friends tell me that I've inspired them to eat more locally sourced ingredients.  The latest was an email I received from my friend Christiana that she had taken her daughter, Luna, on her first farmers market visit.  I wonder how many vegetables and foods I might have liked growing up had I eaten fresh and local? [Asparagus used to be my most hated food. Mushy & oversalted canned asparagus was the culprit. Now, I love it fresh & grilled.]

Luna & Christiana at Arlington Farmers Market

When Luna was born, Christiana started making her fresh baby food using local, seasonal ingredients. It's just one baby, not a scientific study, but Luna likes FOUR TIMES the amount of vegetables than her brother who ate store bought baby food.  I'm just sayin... fresh, local, seasonal food tastes better.

To make it easier, Christiana picked up this Beaba Babycook Baby Food Maker which only takes 15 minutes to turn fresh ingredients into a ready to go meal. And while the baby food maker isn't cheap, she's saving money and time not having to go buy all of those expensive prepacked bottles from the grocery store.

I asked if I could blog Luna's favorite recipe. Turns out it's pretty simple - applesauce! Christiana just peels the apples, chops them up, drops them in the baby food maker which steams them and blends it into dinner.  She even likes eggplant, which is made the same way, although Christiana adds farmers market onions. What a sophisticated palate for a little baby!

Farmers Market Scenes: May 22, 2010

In the spring, each visit to the market brings new excitement as tastes that you've been desiring all winter long come back into season. The highlights for me this week were strawberries, tomatoes and cucumbers as far as the eye could see. Man, I've missed you.

 For those of you who are new to the blog, I try to eat local and in season as much as possible. The impact on the environment is better. But possibly more important to me, the ingredients all taste better. Actually, the two go hand in hand. When your tomatoes have to travel just from the farm down the road, they were likely picked yesterday. When they are from another country, imagine how far they have traveled and how many days they have had to start going bad (not to mention what chemicals are allowed).

More market pics from today's Arlington Farmers Market and highlights after the jump...

Party Food: Pizza Dip

My friend Kelly brought this to a party last weekend and I had to get the recipe.  It was the hit of the event - great for game day, tailgate or birthday shindigs... we bring you, the Pizza Dip

Pizza Dip
Ingredients
1 (8 oz) package cream cheese (room temp/softened) 
1/2 cup sour cream 
1/2 teaspoon dried oregano 
1/2 teaspoon dried parsley 
1 cup shredded mozzarella 
1 cup shredded parmesan 
1 cup pizza sauce 
2 tablespoons green onion
2 oz of your favorite pizza toppings


Directions
Mix together cream cheese, oregano & parsley. Spread mix into pie plate, cover with diced green onion. Sprinkle half of the parmesan and mozzarella over mixture. Add your favorite pizza toppings. Cover with pizza sauce. Sprinkle remaining cheese and remaining green onion. Bake for 15-20 min at 350 degrees or until the cheese is melted to your taste.


Serve with pita chips.

Chicken Challenge: I Came, I Saw, I Spatchcocked

When I found out my friend Ginger's wedding shower party was going to kick off with a knife skills class at Culinaerie, I was in foodie blogger heaven. A) I've already taken a knife skills class with Olga from Mango Tomato, so I was sure to be a star student and B) I've been dying to try out this cool new cooking school in DC.

Much to my abject horror, I found out that in the class we'd be learning to debone and cook a whole chicken. A. Whole. Chicken. Anyone who knows me knows if there's one thing that freaks me out, its chicken.  I get that I'm a bit irrational about it. Especially when I'll take down a soft shelled crab or eat sushi without a second thought. But chicken's one of my culinary Achilles heels.

If it wasn't for this blog and you reading it, I might have bailed or at least bagged that part of the class. But I started thinking about when in Kathleen Flinn's book her teacher at Le Cordon Bleu in Paris tells her they must learn to taste and cook everything... even things they don't like. As a chef, he says, what you are asked to cook is often out of your control.

So I decided to embrace the chicken, so to speak. I may never do it again, but by God, I would learn to do it.

Things I Wish I Was Making This Week

It's funny when people think because you blog, you're this super motivated cook. Don't get me wrong, I'm having a blast doing this and getting to know so many great people. But some days weeks it's hard to get motivated. I haven't picked up ingredients from my farmers market or grocery store in 13 days.  Hopefully, I'll remedy that at tomorrows Penn Quarter Farmers Market. In the mean time, here are what a few of my fellow foodies are making this week...

Asparagus, Pea Shoot & Goat Cheese Pizza by Adventures in Shaw

Spring Shells & Cheese by The Bitten Word

Asparagus Pancetta Hash by Smitten Kitchen

Pissed Off Pasta by The Passion Fruits (*love* the name guys... we've all had those days)

Double Strawberry Cupcakes by Nikki Rappaport

Cannoli Cheesecake by The Arugula Files

And, thanks to One Bite At a Time, where Alejandra taught me how to keep my spring asparagus fresh for longer.

Now, off to make cereal pasta with olive oil & parmesan for dinner.

Meet Greg Willerer, Detroit's Urban Farmer

The simple act of asking where your food comes from can lead you to the most interesting stories. The ingredients in my Mixed Greens Salad at Roast Detroit last night came from Greg Willerer's farm right here in Detroit. After doing a little Googlin' and Facebookin' I learned a little more about Greg and am now a *huge* fan of his work.

Greg runs Brother Nature Produce, an urban farm in Detroit that has two full acres of fresh vegetables year-round. The man behind the farm is committed to revitalizing his town and bringing Detroiters fresh and local produce. Through Brother Nature, Greg teaches school kids about healthy eating, sources local restaurants and is the only CSA in town delivering fresh, seasonal ingredients to locals.

Want more? "Like" Brother Nature Produce on Facebook and read TIME's story about Greg Willerer's quest to deliver fresh produce to Detroit.  And don't forget to ask your server next time if there are any dishes that use locally sourced ingredients!

Chef Michael Symon's Roast Detroit Rocks

The first thing I noticed about Roast was the lamb roasting on a spit and the giant open kitchen filled with attractive guys cooking up a storm.  I felt like pulling up a bar stool and just watching the action in the kitchen. Once the food started coming our way, I tore myself away from the 'cooking show' and turned to the amazing smells and tastes coming our way.

Roast is Chef Michael Symon's joint in Detroit and was just as amazing as his hometown restaurants that I've visited - Lola and B Spot.  There are a couple of cross over items, including the amazing Beef Cheek Pierogie (which I had at Lola earlier this year) which marries rich shredded beef, pastry-like pierogie, red wine infused mushrooms and a dollop of zingy horseradish.

Beef Cheek Pierogie

Our server was fantastic and knowledgeable about the menu. When I asked which dishes were locally sourced, she steered me to the Mixed Greens Salad from Greg Willerer's Urban Farm (locavores - click that Willerer link & learn more about him) and the Braised Beef Short Ribs from Gunthorp Farms in Indiana.

Mixed Greens Salad

Braised Short Ribs

My favorite item ended up being the side serving of Fried Brussels Sprouts. I'm not quite sure how I've gone from eschewing sprouts a year ago, to LOVING them today (when prepared correctly.)  Even better, I scored how they are prepared and list the steps after the jump. 

Fried Brussels Sprouts

Opening Day! White House Farmers Market

Raise your hand if you have a bigger foodie crush on Chef Jose Andres after catching him on 60 Minutes with Anderson Cooper last Sunday?

Want a chance to meet him *and* get a taste of the giant paella he's cooking up today, head down to the White House Farmers Market today from 3-7pm.  It's on Vermont Avenue just across from Lafayette Park.

Word on the street is that the White House Farmers Market is even bigger and better than last year. Check out this list of vendors that will be there today... get down there, say hi, and scoop up some local ingredients to fuel your weekend menus!

~ Blueberry Hill (organic)
~ Bread Ovens at Quail Creek Farm
~ Cedarbrook Farm (organic pork)
~ Chris Marketplace (crabcakes, empanadas)
~ Clear Spring Creamery (milk, yogurt)
~ Copper Pot (pasta, sauces, preserves)
~ Dolcezza Gelato
~ Endless Summer Harvest (hydroponic lettuce)
~ Everona Dairy (sheep's milk cheeses)
~ Firefly Farms (goat's milk cheeses)
~ Groff's Content (meats, eggs)
~ Gryffon's Aerie (New farmer! Beef, pork)
~ Gunpowder Bison
~ Keswick Creamery (cow's milk cheeses, yogurt)
~ Lynnvale Studios (flowers)
~ Panorama Bakers (New baker!)
~ Potomac Vegetable Farm (New farmer!)
~ Praline Bakery
~ Solitude (wool)
~ Spring Valley Farm & Orchard
~ Sunnyside Farm & Orchard
~ Toigo Orchards
~ Welsh Gardens (lavendar products)

~ Wollam Gardens (flowers) 

PS. Last year, at the launch of the White House Farmers Market, I discovered @Shaw_Girl and @UrbanBohemian on Twitter. They've since become great friends and amazing inspiration for blogging and learning about food and local ingredients. Check out their blogs, Adventures in Shaw and Urban Bohemian.

Get to Know Your Farmers at Zola Wine & Kitchen

Zola Wine & Kitchen Executive Chef and Partner Bryan Moscatello is one of the biggest supporters of the FreshFarm Markets and their farmers in the DC area.  You may remember, I blogged about him kicking off the first Penn Quarter Farmer Market of 2010 where he made an amazing Spring Vegetable Chicken Salad (which in turn made me buy a mandolin.)

Now, instead of bringing the chef to the market, Moscatello is bringing the farmers to Zola Wine & Kitchen for a series of talks about market products. After each talk, Moscatello and the featured farmer will accompany everyone for an informal, but personal market tour!

The Farmers in Residence Program is on the Thursdays below at 3pm at Zola Wine & Kitchen (corner of 9th & E NW, Washington, DC). Walk-ins are welcome.

May 6th, Bill Bankhead of Springfield Farms in Sparks, MD talks spring lamb

June 17th, Charlene Dilworth of Sand Hill Farm in Caroline County, MD talks honey

July 8th, Holly Foster of Chapel's Country Creamery in Easton, MD talks artisan cheese

August 12th, Mark Toigo of Toigo Orchards in Shippensburg, PA talks about preserving food

September 9th, Ferial Welsh of The Mushroom Stand in Chester County, PA talks about her fabulous funghi

October 7th, Rob Ferguson of Cibola Farms in Culpepper, VA talks bison.

Plug them into your calendar now so you don't miss out!

For more information about Zola Wine & Kitchen's daily lunch specials, cooking classes or the Farmers in Residence program, visit their website.

Unrequited Love: JB's Fish Camp

When taking new people to JB's Fish Camp in New Smyrna Beach (859 Pompano), I feel like I have to start making justifications early. It's gonna be messy. There may be biker couples making out on the patio table outside (there were this time anyway). It's on, um, island time. The server really doesn't care that she forgot your Sprite. There's nothing gourmet on the menu. But, you know what - it's perfect just the way it is.

You see, I am in love with JB's Fish Camp and have been since the first day I stumbled upon it.  It is unabashed. From the sign on entry warning parents to pay attention to their kids... "Unattended children will be used as crab bait"...

... to the stuffed deer keeping watch over the dining room lined with screened windows to let in the breeze from the Intercoastal.

I like to start off with a cold beer - the cheaper the better - and an order of alligator, Cajun style.  As a kid, the major threat in my mind to my life was always gators. I like to think of popping these bites as my own personal revenge.

My standard order is a pound of spiced hot shrimp. The spicier and messier the better. And, always with a side of their perfect hush puppies.

I always leave JB's happier than when I came in... and that's what's important.