ScotteeM

I haven't had a chance to report on my veggies for this week, what with my tree shedding a giant limb onto my neighbor's patio, and all. We got more garlic scapes, and pac choi (only 1 this week), mustard greens, sorrel, mesclun, radishes, broccoli, and some herbs--oh and my half-dozen eggs. So far we've had some tasty salads, one with fresh mozzarella from Blue Ridge Mountain Dairy, and CSA basil and heirloom cherry tomatoes (from WF). I steamed the broccoli Monday night. Last night I sauteed a pattypan squash (sliced) that I harvested from a plant in a container on my front steps with garlic scape and pine nuts. With the drama of the tree behind us (actually the 10-year-old kids in the neighborhood made most of the drama), we may enjoy some mixed greens tonight, maybe with a little bit of Cibolla Farm bacon. We're livin' large and green!

I got the same veggies from Bull Run, but only 2 kinds of pac choi (on Monday). Monday night I used the kohlrabi leaves and some of each of the chois in a stir fry with some minced garlic scape and sesame oil, mirin, chili sauce, etc. I minced up some of the chives and garlic scape in some ricotta from Blue Ridge Mtn. dairy for breakfast yesterday. Last night I peeled and sliced the kohlrabi (thin) and sauteed it in butter till slightly caramelized, with minced garlic scape. We also had our salad greens last night. I love the purslane! I like the idea of pesto with the garlic scape. I may play with that and the sorrel with pasta tonight, also with the oregano and chives and thyme and tarragon!

I Googled all three. Pac choi is apparently another spelling of bok choi. Mei qing choi is a smaller, sort of baby pac choi. And joi choi is a larger, darker green leaf version of pac choi. My experience with this group of cabbages is somewhat limited, but I'm looking forward to learning about them.

I'm picking up my first week's share from Bull Run Mountain Farm tomorrow evening. I just got the email on what it will include: kohlrabi Two types of pac choi mei qing choi joi choi sorrel Italian basil garlic scape salad mix (mizuna, purslaine, arugula, leaf lettuce) I'm also going to opt for some chives and thyme, which are optional. They're offering optional oregano, but I don't use that very much in cooking and don't know what I'd do with it. Any suggestions? Looks like I'll be doing some Asian-style stir-fried choi. Any recipes for pac choi, joi choi, or mei quin choi are welcome!

I was never a fan of raw radishes, but I LOVE them sliced and sauteed in butter, just till they're caramelized. I either steam the leaves or saute them with the radishes. One of my favorite summer vegetable dishes!

My husband and I enjoyed a spring dinner and Wine Madness Sunday night. We also enjoyed being indoors watching the thunderstorm pass through. The house-made pasta with crabs, ramps, and peas was springtime on a plate. I enjoyed the marinated day-boat tuna before the pasta, and my husband loved the octopus--comfort food, he declared. We did also share the salumi plate, which was tasty. I don't remember what wines we had--have to ask my husband that--but they definitely enhanced the experience! Thanks, Dean & Kay, for another wonderful Sunday dinner.

Bumping this thread up: Last night I used this recipe to marinate some jumbo shrimp and softshell crabs for an hour or so before grilling them over medium coals. Exceptional! It gave a nice, rich undernote to the flavor of the shellfish, without overwhelming their natural goodness. I had white miso, not hatcho, but otherwise followed the recipe as written.

My favorite theater has a diverse menu, but I usually go for a medium popcorn with layered real butter (healthier than the usual fake stuff) and a small Sierra Mist. I'd rather have Coke, but they don't serve it, and I don't like Pepsi. Mr. usually gets a large layered buttered popcorn. I have had their baba ganoush and hummus, which were pretty good for a movie theater. BTW, the butter dispenser is DIY, and the concession staff are great about filling the containers halfway, giving them to us to add butter, and then topping them off. We're going tomorrow, and I can't wait.

I just finished a Tuscan Chicken sandwich, which is not bad. I'm working on a little of the cesar and greek salads. A pet food company is holding a CE seminar in our hospital today and bought us all lunch from Panera as a thankyou for the use of our conference room. For what it is, it's a decent lunch.

Eve had then in the Bistro a couple of weeks ago. Not in OT: Husband and I shared an appetizer yesterday at Bangkok 54 of a deep-fried softshell crab and papaya salad--excellent! They also had the softshells as an entree. Both are on their special menu for this month.

This is my fervent hope! I work in Merrifield, and I've also been waiting for Pillin Thai to open, as neighbors of mine have recommended it. If only it would deliver at lunch, my life would be complete!

My own love affair with Restaurant Eve continues. Dinner a couple of weeks ago in the Bistro reminded me of how great the charcuterie is--and all cured/made on the premises (house-cured?). That pastrami sandwich on the lunch menu has not only house-made sauerkraut--the pastrami is cured right there (and the dressing is made there, too, I'm sure). Fish is wonderful, too. A plate of marinated hamachi as a dinner appetizer was perfect. The marinade was mild enough to let the fresh and delicate flavor of the fish shine through, and it was a satisfying portion. My husband had the Cockles and Mussels and really enjoyed the fat, succulent bivalves. The po'boy at lunch showed off the kitchen's skill with fried food (as if there was any doubt). I tried the Bacon, Egg, and Cheese salad for the first time last week, and found it better than I could have imagined. The poached egg on top, when pierced, releases lovely runny yolk that mixes with the dressing. I haven't tried the steak, but at dinner I heard several servers explaining to diners that the beef is grass-fed (no corn or silage), so it is leaner, with a beefy taste. They were encouraging their customers to order their steaks more to the rare end of the spectrum, as the grass-fed beef tastes better with less cooking. I can't wait to go back!

It's been a couple of years since I've been there, but I remember the tower of crab with fondness. I also remember our waiter's startled expression when I asked if he could package up the pastry chef for me to take home. I'm not a big dessert person, but I loved their desserts!

I have only briefly scanned this thread, so my comments will be brief: I was so excited at the idea of Roberto Donna settling on my side of the river, if only temporarily. I've been to Bebo twice, and won't bother again. Both times food was just OK and service was sub-par. Once at the bar, service was medocre, and once in the dining room service was purely awful. Both times the restaurant was not even half full. There are too many places where I experience better service and no insults, so why should I give Bebo another chance? As for butter and oil with bread at Maestro, I've dined there many times (about a dozen times last year, for instance) and have always been offered salted or unsalted butter for my bread (I usually decline both) and on one happy occasion was actually offered olive oil and balsamic vinegar, which I thoroughly enjoyed. But that was once and never again, as the new staff member who offered it on one visit was never seen again.

I'm so sorry! I just saw this on the evening news. It is truly awful. My heart goes out to her family, especially Easter Spencer, and to your building residents who are feeling the terrible loss. I'll pray for comfort for her family and friends, and for a future where anyone may safely cross a street without risking her life.

As of today, Bull Run Mountain Farm still has a few shares left.

Really young, fresh okra pods (which is what we'll likely receive) are also good tossed in some oil and grilled. I've also heard (is it true?) that cutting okra with a dull knife causes more slime, so time to have the knives sharpened, perhaps.

I just bought shares for the first time this year, inspired by another thread on DR.com. I bought a 2-person vegetable share from Bull Run Mountain Vegetable Farm, as well as a half-dozen egg share and a fruit share. I'm looking forward to trying new things, but also to the convenience of picking up a box every Monday evening, since it's not easy for me to get out to the farmers market the way I used to. This should be fun!

In addition to being utterly delicious, the nettle soup is good for you, too! Nettles have been used medicinally for their mild diuretic properties. They help ease arthritis symptoms and BPH. The season is short, so go, eat, and be well! Yesterday I chose to follow the soup with their oyster po' boy. Yowza! Those were some perfect fried oysters! Fellow diners at the bar were raving about the poached prawn salad. I didn't get a taste, but I know their salads are exceptional. There were other great temptations on the Spring menu, so I hope to get back there soon for lunch. My acupuncturist can take the credit for making me feel better this week, but I know that lunch at Eve played a big part, if only because it was so delicious.

I'll be there in spirit, and will toast the group on my own tomorrow night.

Husband and I had our first dim sum at Lucky 3 last Sunday, and we both really liked the vegetable dumplings that we got.

I just realized that I never posted after my delightful dinner in the back restaurant 5 weeks ago. Sorry for the delay! I want to join Joe and others and extolling the praises of the back room. It is a beautiful space, and I felt transported to somewhere romantic on the Mediterranean. The candles and the window high on the back wall create a lovely atmosphere, as do the furnishings and pictures. The food was exceptional on our visit. I started with the terrine of foie gras and oxtail, which was so good I told the waiter I almost changed my mind and wanted that again for the next course. My husband had the lobster salad, which was delicious (I managed a tiny bite). I can't find my notes at the moment, and my husband is in Tokyo, but I do remember that I had the braised veal, and maybe the Dover Sole, and loved everything. I remember that I loved my dessert, as well. The service was splendid. I don't know our waiter's name, but he was enthusiastic and attentive, and even when he was also tending a party of 8 and several other tables he made sure he knew how we were doing, and timed our courses perfectly. I'm so charmed by Palena and Dino I almost want to move to Cleveland Park! I am eager to return to the back room at Palena, and eventually to try the cafe as well. I agree with Joe and Mark Slater and others--the back room is worth the trip!

As has been pointed out, that area is within the city limits--Philly is a big city! I was born and raised there, and I remember 40 or 50 years ago there was an active Polish community in that area. I'm not sure about Russian or Uzbeki communities at that time, but I'll ask my family.

I didn't see eyeballs, but IIRC, the yogurt was made with goat milk. Works for me. It was a great win, and I congradulate Chef Andres and his team!

Last night was our first dinner at Willow. The food exceeded my high expectations. The ambience was really lovely. The service had some very major problems. We started by ordering 2 glasses of Adega de Pegoes, Vihno Regional Terras do Sado, Portugal, 2005. It was light and refreshing, and went well with the Shrimp and Vegetable Tempura that we shared. The tempura was light and delicate, with the shrimp and vegetables perfectly cooked. I loved the lime-vinaigrette dipping sauce (which tasted better after we stirred it up--it does settle). The vegetables were asparagus, zucchini, artichoke heart, and onion, and they all were delectable. My husband had the Potato Gnocchi and Chorizo Gratin. The taste I got was meltingly good, and he cleaned his plate so he must have enjoyed it. I had the Wild Mushroom Raviolis with sauteed Oyster mushrooms, parsnip puree, a Parmesan tuille, and the most divine wild mushroom and truffle emulsion. The raviolis were light and mushroomy and just perfect. We don't eat parsnips often, and this puree reminded me that I want to have more of them. The puree provided a bright, slightly sweet counter-note to the earthy mushrooms. It was absolutely fabulous, and I was declaring the best single dish I've had in a very long time, and breaking off little pieces of bread to sop up the pool of truffle emulsion (I would have used a spoon, if I had had one), when a server appeared with our entrees. She got close enough to see that I was still enjoying my appetizer, and turned around to head back to the kitchen. Our waiter stopped her, took the dishes from her, and brought them to our table. My husband's appetizer plate having been removed, he placed his entree in front of him and took my appetizer plate out from under my hand poised with bread, replacing it with my entree. I declined his offer to leave the appetizer plate on the side, because I didn't see how it could fit on the small table, and glumly bid farewell to the rest of the truffle sauce. What should I have done? Sent our entrees back to the kitchen to sit under a heat lamp? It wasn't just the loss of the sauce, but I really prefer to wait a few minutes between courses (5 minutes would have been nice). The waiter hovered over us until dessert, interrupting us ever couple of bites to pour water or wine, or to ask how things were. I enjoy attentive service, but my husband agreed that this was a bit intrusive. So why was the timing of our entrees so off? OK, our entrees were really terrific. He had the Pan-Seared Jumbo Day Boat Scallops with Ragu of bacon lardons, Brussels sprouts, Oyster mushrooms, and a Dijon scallop cream. The 4 scallops were jumbo, and they were perfectly seared, which can only happen if they're dry scallops. Husband loved the Brussels sprouts and the mushrooms, and liked the sauce although he said he didn't taste much Dijon. My Herb-Crusted Flounder was a large filet nicely crusted and not overcooked, with great flavor. I loved the broccoli rabe, on which it rested, and the wild mushroom agnolotti. It was delicious! The wine we picked to go with our entrees was Chinon, Charles Joguet "Cuvee Terrior", Loire, 2004. It was light enough for the fish and set off the mushrooms in several of our dishes very nicely, IMO. It was, however, served at room, rather than cellar, temperature, and was opened and poured before we had gotten halfway through our white wine. Because I had read such positive comments about desserts here, I decided to order one--the cookies and ice cream plate. It didn't rock my world. I should have stuck with my original plan to end my meal with the pear and blue cheese salad, or even the caesar salad. Husband's torte (plum Florentine?) was reported to be "OK." I looked for carrot cake after reading prior comments, but there was none on the menu. I do plan to go back, but will request to sit in a different section, hoping for a couple of minutes between courses. To our waiter's credit, however, we asked for recommendations, ordered the dishes that he recommended, and were extremely happy with the food.