monavano

Apple cider braised pork with collards and roasted yams.

Pam, gorgeous stuffed cabbage. What I've learned from threads on stuffed cabbage here is that a lot of people use tomato juice in the sauce. I'll have to give that a shot next time. I have the stuffing perfected to exactly how I like it, but my tomato based sauce needs a little somethin' somethin'. And your pics are great! Golabki dont photograph all that well, but you're tutorial is exceptional.

Everyone, treat yourselves to reading the whole chat with Chef Cashion. It is insightful and beautifully written.

Whoa, is that comming out of your garden? If so....am so jealous! My 3 tomato plants yielded about 3 tomatoes, so I'm buying mine at the farmers market. Hope to get a big haul before they peter out.

Well, why is it that the whole molecular gastronomy thing is heavily weighted towards male chefs? Are there any female chefs foaming, powdering and gassing? ← Females foaming, powdering and gassing? Your single aren't you? ← You'd think so (actually just had a wedding anniversary ) But really, I think there is a little bit of ego stroking with the molecular acts of magic. Our DC food critic recently raised a few brows when he nodded to a female chef's more restrained treatment of her food. He felt there was a difference.

Since the tomatoes would only be good for sauce etc. I'd recommend making the sauce while they're fresh and just freezing that. Marcela Hazan has an easy recipe. I've got a few quarts in my freezer and hope to make some more if local tomatoes hold out a bit longer.

Well, why is it that the whole molecular gastronomy thing is heavily weighted towards male chefs? Are there any female chefs foaming, powdering and gassing?

That looks soooo good! Love the cheese on top.

Thanks everyone. I get a little intimidated to post pics in this thread because all of your baking is gorgeous. So professional. The fritters were so easy and FUN to make. They hit the oil and POOF! I have to admit that the caramel was supposed to be cages to put over the fritters (was just playin' around) but they broke apart. Made a nice seasonal presentation tho.

Went to dinner at Hank's last Saturday. Overall this is a great addition to Old Town. The space is light and clean, with dining rooms in front and back. I love the nightly "meat and two" specials. All under $20 too. DH got the meat and two Friday special which was a flat iron steak, with fries and roasted cauliflower. The steak was cooked perfectly to med. rare as ordered. I had the lobster bisque and sablefish. The bisque was made rich with smokey tomato and lots of lobster chunks. About a claw's worth. The sablefish glazed with soy balsamic sauce was velvety and delicious. Dinner ended with a couple hunks of bittersweet chocolate (no dessert at Hank's) and a tab that didn't break the bank. Thumbs up. Anyone else been?

Apple fritters with caramel crunchies.

Egg porn alert Non Blonde! Very nice. Seems as though lots of folks are enjoying the last of the tomatoes with their breakfasts. Me too!

Sounds great! I'd be willing to host that one. ← I'd be up to doing this sometime in December. I felt inspired, so I made some asparagus risotto and added some shrimp that I sauteed in brown butter and then drizzled the brown butter on top of the risotto. This was probably the best I've ever made. ← That looks amazing and very high end restaurant worthy. Did you use any particular brand of rice?

Kim, that steak sandwich and tots dinner looks so comforting. And wow the melty cheese just makes me want to reach in there and grab a bite! It's great to see you catching up with posting all the pics. Everything looks fabulous.

Ooohh - How long do you freeze for? I always am too impatient with the steaming/simmering and they are never pliable enough. Maybe if I can't see them in the freezer, I'll leave them alone long enough. ← Actually my method is to put a head of cabbage in a pot with simmering water (core cut out) and pull each leaf when it's good and soft. It does take patience, but I've never done it any other way.

No trussing necessary. A little primer from my last eG stuffed cabbage endeavor: After freezing or steaming/simmering cabbage, you cut out the vein. Next place some meat mixture at one end and roll like a fajita. Line 'em up, sauce and bake.

Greek shrimp linguini with feta, red peppers and artichokes.

Pasta e fagioli. So yummy now that the temperature has finally dropped. Mmmmm cheese. Recipe here..

Chocolate chip banana bread sounds awesome. I make a mean banana bread and the chocolate would just put it over the top. Funny, I lived in Richmond for 3 years before moving back to Alexandria. I miss cuban sandwiches at Kuba Kuba and the sundried tomato bisque at Strawberry Street Cafe (and market). Best. Soup. Ever.

Holly, lost beyond hope is "Philadelphia Steak and Cheese" here in Virginia. It is usually close to a cheesesteak hoagie. I've come to like it actually, but view it as a completely different sandwich. One the whole, it's called that vs. a cheesesteak. That said, I can and do enjoy cheesesteaks from one or two local places who do them right. The marinara option is readily available in Philly and I've been eating my cheesesteaks that way for a long time. Great subject, OP. eta: As an aside, Holly's post reminded me of a Food Network show which is hosted by Paula Dean's two sons. They go from city to town to find good eats that are local and can be shipped. In their little "let's talk about the city and make a game plan" shtick at the beginning of the Philly show, one brother pointed out how not to stick out as a tourist by mentioning "Dont say I want a Philly cheesesteak. Just say cheesesteak". As if their very thick southern accent wasn't going to give them away .

David, do you have an online source for crab delivery?

David, beautiful pics. The DC/Maryland area takes the crab cake serious too and man, that looks good!. Shelby's meatloaf makes me wish the temperature here would drop about 30 degrees

Lamb chops with rice and peas, and sauteed mushrooms. Bite:

Emma picked out a basket of tiny okra yesterday from the Truck Patch stand at the Mt. P market, and insisted on paying for it out of her allowance. It is heavenly fried in a light as air cornmeal batter (add egg whites beaten to soft peak), and indeed did not require any trimming. ← Heather, you've got me convinced to make okra at home. I'm going to use your method. I've had some slimy encounters in the past, but I'm going to have at it! The Del Ray market was just a couple vendors outside of the bank across the street due to the Art on the Avenue festival Saturday. It was just amazing. Food highlights included Del Merei's bbq sliders and samosas from Bombay Curry Company. Report here.

Roast chicken with Amy's mac and cheese and zucchini with thyme.