monavano

Mr. MV and I took some time to visit the Headhouse Square market last Sunday. I think this market is wonderful-it reminds me a lot of the Dupont Farmers Market in Washington, DC. I've been a few times last year, and so there were some favorites that I wanted to revisit. I picked up more of Busy Bee's lavender honey, Spring Mill Farm's grade B molasses, pain au chocolate at Vesuvio's and smoked cheddar cheese at Hillacres Pride. I could have filled my large market bag even more, but showed restraint because we weren't going back to VA until the next day-and there's only so much I could shove into our hotel's minibar fridge! I love the fact that there are food vendors/restaurant stalls at the market. It was a tough call to decide between tacos and Sweet Lucy's bbq, but I went with a plate of tacos al pastor-a rare treat to find. Here's some photos, and a link to my blog post: http://houndstoothgourmet.com/at-the-phila...et-may-31-2009/ [img[http://forums.egullet.org/uploads/1240950800/gallery_24065_1826_54294.jpg

Very pretty.. ← thanks! that was my hubby's pizza.

Risotto with parmesan, fresh peas and scallops.

Pizza Margheritta. The fresh mozzarella was good, but it didn't get any gooey pull. Maybe I need to add regular shredded mozzarella???

The bottom is a thin cheesecake. Thank you!

I love pea soup. This one was served warm, but could be served cool. Taste is wonderful either way. I drizzled some fage mixed with cream over the top. I'm fortunate to get shelled peas from a nearby market. Waitman is right..they are worth the wait.

I agree on draining the ricotta. Better yet, use ricotta salata. It will punch up the flavor! btw...I could just dive into that plate of ziti!

Raspberry Tart May. Berry season is glorious!

Pan roasted pork loin with carmelized onions in a port-ligonberry jam sauce. Roasted asparagus and onion soup and a touch of half n half. Sauteed zucchini and squash.

Great points. Depth is definitely a factor. I 've read at least 3 inches deep.

Because a chilled egg white is thicker and more viscous. Really, it depends on more factors than the temperature of your egg. My first point also goes to using the freshest egg possible-because the white is thicker. Of coure, vinegar helps a lot too. If you are uncertain about the freshness of the egg, you can preboil it by dropping it into the simmering water for 8-10 seconds prior to breaking and poaching.

Last night was a last-minute-go-through-the-pantry-dinner! Quesadillas with Mexican-seasoned ground turkey, cheddar and refried beans. Adobo rice and beans. Salsa verde and sour cream.

When the temperature is still in the mid 90's at dinner time, the oven gets a break and I think salad dinners. Tonight, I threw a salad together with a mixed herb blend, leftover lamb chops, roasted golden beets, spring onion, sauteed fresh peas and blue cheese with a simple red wine vinaigrette.

Here in the DC area, we are fortunate to devour Michel Richard's Kit Kat bar for dessert (and enjoy Ripert's Westend Bistro). In Philly, you can soon enjoy a Tastykake, courtesy of blogging pastry chef Michael Laiskonis. http://www.phillymag.com/blogs/philly_dini...-us-tastykakes/ http://michaellaiskonis.typepad.com/main/2...atching-up.html http://graphics8.nytimes.com/images/2008/0.../27ten190.3.jpg

Fritatta made with leftover pommes dauphinoises, fresh rosemary and sharp cheddar.

Challah French toast with butter, maple syrup and strawberries.

English peas made their debut at my farmers market this weekend. I made pea soup and drizzled fage thinned out a a touch of cream.

After dinner, and inspired by Stephie from Top Chef, I made a Gorgonzola Dolce souffle with a pinot noir and strawberry reduction sauce.

Why go to Alexandria? English peas at Three Way Farm (Del Ray)!..and Amish sage sausage from LMOTA. It's on my griddle now

I wanted to post this for all to see, including Tela. Perhaps you should check out the Burke market on Sat. From what I hear, it's pretty nice with a good selection of vendors and if for only one reason-Susie's Cookies! I just sampled and bought some of her cookies at the Kingstowne market today. Cookies and cookie bars are amazing, like she should enter one of those Food Network contests or something. Try the Oatmeal Carmelita.

Well, it depends on what you're looking for. If you haven't been to Alexandria recently, it may surprise you. You will find some of the same vendors at the Alex. markets as in Dupont; Smith Meadows, Bonaparte (sans long lines), Spring Valley Farm, along with a terrific selection of baked goods. The Alexandria market (Market Square) runs at the same time (well, a bit earlier) on Saturdays as the Del Ray Market. That makes Alexandria a great place for markets on Sat., since they are only a matter of a couple miles apart. And, the bonus in Del Ray is that you are steps away from Cheesetique and Let's Meat on the Avenue-both open with the market. ACKC Alexandria is just up Mt. Vernon Ave., and while they were open very early on their first Sat., I'm not sure if they wil continue to open extra early to catch the farmers market crowd. There's also a market in Burke on Sat.

Must get dry aged steak. Must get dry aged steak. Must get dry aged steak.

Neat, DG! I used walnuts, so the nut measurment might be a bit off-definitely post it when it's done.

I LOVE pesto. What are garlic scapes? ← Garlic scapes are the early green tendrils of garlic (hardneck) which shoot above the ground, curl (which is why these are also called garlic curls) and go to flower (eventually). The shoots are pinched or cut so that the plants energy can be devoted to growing the garlic. Garlic scapes are mildly garlic and onion tasting-without the bite. Use them in pastas, salads, omlettes, fritattas or with potatoes, just for a few examples. They should be around (I'm in VA) for a couple weeks. A true spring delicacy.

I adore greens-even crave them. I once ate so much steamed broccoli that I got sick! Fortunately, the incident wasn't a deal-breaker and I continue to enjoy it. Here's a dinner I made recently: Fettuccine With Rainbow Chard And Grilled Chicken In A Gorgonzola And White Wine Sauce Recipe here.