Category Archives: Food

Release Party at RdV

Posted on October 5, 2013 by AnnieRie

What a picture perfect day!

RdV Vineyards held their 2010 release party for their “ambassadors” today. A little different than a case club. You can become an ambassador by subscribing to buying at least a 3-pack of their vintage red blends, yearly.

According to their staff, there are at least 700 ambassadors. 300 or more of them came down today to pick up the new release, and to savor tasty tapas prepared by Jaleo.

Figs and Serrano. Wedges of Manchego. A classic tortilla. Marcona almonds. Bowls of olives. All complimenting a big beautiful 2010 vintage. They were pouring Rendezvous. If you wanted Lost Mountain, you could buy a bottle, but no tastes of that today.

These wines are luscious. There are no other words for them. You can not believe they come from Virginia. Seriously. Big, bold, beautiful, and this isn’t even their flagship blend. Worth every penny to buy a few.

They only made 500 cases of Lost Mountain and 1000 of Rendezvous. The roughly 700 ambassadors will make a large dent in that. The rest will make its way mostly into restaurants around DC.

Add to that, what they use in their winery events, and it will mean again that they sell out of most of their wines.

Today was even more interesting as they were sorting grapes below us, while we were up in the lobby having our party.

Rutger was working most of the day. He did pop in, but you could see him out with his picking team as they were bringing in grapes, taking advantage of this lovely weather.

If you love big, classic Bordeaux styled wines, these are exquisite.

Debating whose birthday will be the occasion to pop open this bottle.

Nothing like ripe red grapes, heavy on the vines, to make our Saturday special. If you love good wine, take the time to make an appointment and visit. Only 2 hours by the back roads, and about an hour and a half using I-66. You would think you went to France.

hocofood@@@

Friday Night Un “chained”

Posted on October 4, 2013 by AnnieRie

Breaking free of chain restaurants. Something we did when Iron Bridge opened, years after JK’s closed. For quite a while, we were in that chain restaurant limbo, meeting friends or just going out on Fridays after a long tiring work week. Nothing but the circuit of places like Macaroni Grill, TGIF, Outback, Carrabas, Bertucci’s, whatever.

Sometimes I wonder if anyone in Columbia or Ellicott City ever cooks on Friday nights. There were nights with beepers for 60-90 minutes.

When we moved out here, we tried to break that cycle. We still headed to Iron Bridge early, or El Azteca.

These days, though, grilling at home has replaced eating out. This year, I have been working at making grilled flatbreads. Trying techniques. Experimenting with dough.

I think I found a winner in Harris Teeter’s pizza dough.

Ready to go on the grill. As for toppings, all sorts of CSA and home made goodies, and a few special items.

Top right. Tomato paste, mushrooms, olives and Italian seasonings. Below it, my homemade pesto and some goat cheese from Roots. The left pizza. All of the toppings including some roasted sweet peppers and my roasted garlic.

Seriously, this is one awesome flatbread.

Served with a Linden Rose wine. 2012. All told, less than half the cost of going out to dinner. Well worth it.

hocofood@@@

5 Comments

Posted in Food, Locavore, Restaurants, Wine and tagged cooking, Food, foodie, grilling, Linden Vineyards, Locavore, real food, VA wine, wine. Bookmark the permalink.

CSA Surprises

Posted on October 3, 2013 by AnnieRie

Week 20. And there were tomatoes in the box. Also, edamame. Oh yeah, tatsoi. Cilantro. Talk about mixing cultures!

Here is the list:
1 bag Yukon Gold Potatoes – Hillside Organics
1 bag Edamame – Sweetaire Farm
1 piece Fennel Bulb – Autumn Blend Organics
1 bunch Pink Beauty Radishes – Friends Road Organics
1 bunch Tatsoi – Hillside Organics
1 head Frisee – Meadow Valley Organics
1 container Cremini Mushrooms – Mother Earth Organics
1 head Green Romaine Lettuce – Bellview Organics
1 head Green Leaf Lettuce – Green Valley Organics
1 bag Red Roma Tomatoes – White Swan Acres
1 bunch Cilantro – Kirkwood Herbs
1 bag Mixed Beets – Tasty Harvest Organics

It’s one of the reasons I like this CSA so much. The adventure. The variety. The fact that Lancaster Farm Fresh uses a tightly knit group of farmers to supply thousands of people in the New York and Philly areas, as well as New Jersey, Delaware, Maryland and DC. They use a rough 150 mile radius for their membership. To me, that diversity of New York and Philly, along with their wholesale business which I assume caters to restaurants and large produce and farm stands, is what drives them to grow such unique items.

Today the fruit share members had Asian pears, concord grapes and kiwiberries in their share. I really wished we had chosen a fruit share seeing their bounty. Today also the half share members had Asian green radishes. Heirlooms. I should have waited around to try and swap for some, but I was loving our haul, and still had those blue radishes from last week. I ended up roasting them this afternoon, with the mixed beets and the remainder of the purple okra I picked up from the Glenwood market last Saturday.

I was multi-tasking here. Roasting beets. Dry roasted over salt. Okra and radishes were both drizzled with oil. The radishes ended up in tonight’s stir fry.

Last week’s bok choy, onion, garlic, ginger, soy sauce and the radishes. A splash of sesame oil. Served with chicken.

Definitely not boring meals in our house. The CSA always surprises us.

hocofood@@@

3 Comments

Posted in CSA, Farms, Food, Locavore, Real Food and tagged cooking, CSA, farms, Food, foodie, Locavore, real food, value of CSA. Bookmark the permalink.

A Mess of Mustard Greens

Posted on October 2, 2013 by AnnieRie

I wanted something fairly easy for dinner tonight. Like store bought chicken. Picked up after my morning stint with an elementary field trip out at the Conservancy.

I was on “Owl Observation” duty.

Describing habitats and running back and forth from meadow to forest. It was a fun exhausting 4 hours, from arrival and set up to clean up. Still a great deal of fun. But I didn’t want to do much cooking when I came home at 2 pm and collapsed with a huge glass of iced water. It is still warm out there, even if it is October.

CSA veggies to the rescue. I had leftover spaghetti squash, chicken from Harris Teeter, and it was simple to cook up a mess of mustard greens. Like ten minutes simple.

The layering of the flavors first. Start with any sort of fat. Butter, chicken fat, olive oil, whatever makes you happy, and that is hanging around. Add onions and/or scallions. I had both in the fridge. Add some “porky” flavor. For me, that last 3-4 ounces of Italian sausage from Breezy Willow. The other day, I roasted all the sweet and hot peppers from the CSA. They are in the fridge too. Three of them went in the pan. Three cloves of my roasted garlic (always in the fridge too). Let it all get soft and simmering. Add some grated ginger, some cayenne flakes, some salt. Maybe if you have it, some sesame oil. A bit more liquid, like a few tablespoons of olive oil, then pour in a mess of greens.

I forgot to do the after picture, once all the greens cooked down, but it surely tasted great. I never used to eat mustard greens when I was younger. Now, I am loving them.

Easy dinner, earlier than normal, but I will be propping up my sore feet and having a glass of wine while watching TV.

Here’s to many more easy meals, after sunny days running around outdoors.

hocofood@@@

Insaporire

Posted on September 30, 2013 by AnnieRie

A tribute to Marcella Hazan. Who inspired me in my pursuit of Italian classic cooking techniques.

“Really tasty”. An understatement.

It was Marcella’s cookbooks that taught me to make risotto. Taught me technique. Taught me patience in browning and prepping vegetables. Taught me how to make bolognese.

Saturday I picked up another of her books at the used book store in Glenwood. The next day was the day of her passing. I didn’t buy it because she signed it.

I bought it because I learn so much from her. I was reading through this new book, new for me at least, yesterday. Then saw that at 89, she left this world.

Rest in peace, one of the extraordinary Italian home cooks, who gave her knowledge to all of us who love to cook.

hocofood@@@

Making It Mine

Posted on September 29, 2013 by AnnieRie

I put together a mostly local dinner this evening. It started by tweaking a favorite recipe and making it the way I like it. After all these years of following recipes, I enjoy changing what is written into my own take, using the preferences that I have, and those of my husband.

This is Mario Batali’s Spaghetti with Green Tomatoes.

I know. No spaghetti. Not all the tomatoes are green. Where is the parmesan on top?

Even the pesto is different.

Here is what I did. I went into the garden and harvested as much arugula, basil and mint as I could find, to make about 3/4 cup. I came in and snipped off 1/4 cup of the curly parsley from the CSA, including some of the smaller stems. This gave me the cup of greens that I needed. I used 1/3 cup freshly grated Parmesan. And, 1/3 cup pine nuts, even though they aren’t called for in the recipe. Added a squirt of lemon juice and three roasted garlic cloves to the processor with the greens, parm and pine nuts. A teaspoon of salt. Half teaspoon of white pepper. Mixed it all while adding olive oil until it stopped clumping along the sides of the processor.

That’s the pesto on the left. On the right, in the pan, about a cup and a half of underripe cherry tomatoes from the farmer’s market. They would have become fully ripe within two or three days. I did have three small green tomatoes from my garden in there too. They were cooked down in a little olive oil, with about four ounces of the hot Italian sausage left over from that grilling of the Breezy Willow sausage a few days ago. And, a handful of scallion tops, sliced.

I added about half a cup of pesto to this mix. And, leftover goat cheese from the appetizer we had earlier. About two ounces of soft goat cheese, melted into the pesto and tomatoes.

I made a cup of small assorted pasta shapes, and added them to the skillet, with a ladle of pasta water to thin the pesto.

This is the skillet before I added the pasta. It coats the pasta well. I put a loaf of Stone House bread in the oven to warm up.

Served all of this with a lovely crisp Early Mountain Petit Manseng. We really like this wine. It cuts through the richness of that sauce. We had only tasted late harvest Petit Manseng before trying this one. Early Mountain has a winner with this grape. It has more body than a Pinot Grigio, but isn’t as heavy as a Chardonnay. A perfect dinner wine.

This dinner was so easy to put together. The pesto takes ten minutes, which included toasting the pine nuts. The pasta takes ten minutes to cook, while you are making the tomatoes in the skillet. Bread warmed in the oven while dinner was cooking.

Great Sunday dinner.

hocofood@@@

2 Comments

Posted in CSA, Farmer's Markets, Farms, Food, Gardening, Local Businesses, Locavore, Real Food, Wine and tagged cooking, CSA, farmer's markets, farms, Food, foodie, gardening, heirloom tomatoes, Howard County, local businesses, Locavore, real food, tomatoes, VA wine, wine. Bookmark the permalink.

Seventies and Sunny

Posted on September 27, 2013 by AnnieRie

About four days ago, it was the forecast from Bob Turk, my favorite local weatherman. For days on end, it was to be in the seventies and sunny or partly sunny. Every day. It looks like this weather pattern will go on for almost the entire week ahead of us also.

It does mean I have to water the remaining plants in the garden, but that’s OK. It means lots of nights grilling. Lots of dining on the patio, watching the deer.

It means, because of the continued lack of rain, that our trees are starting to turn color early.

It also means I will be heading out to Larriland this weekend to get a few things. Like some crisp fall apples. Some tiny greenish tomatoes, to make my “famous” green tomato pesto pasta (recipe courtesy of Mario Batali). I don’t have any small tomatoes left. Just a handful of large slicing tomatoes out there.

This was my recipe post for that pasta. I love it, early in the fall with the last of the tomatoes.

I found a great recipe for green tomato chili, thanks to Kirsten. My leftover tomatoes will go into that chili (well, once the weather cools down). It doesn’t seem like chili weather yet.

By the way, pumpkin picking is all over the county. Larriland acquired a new farm just for picking pumpkins. They also have tons of activities on the weekend for the little ones.

So, tomorrow morning, visit to Breezy Willow to get a few dairy items, and some ground beef for the chili, followed by a trip out to Larriland for apples and green(ish) tomatoes. Need to remember to pack the cooler, or to go to Larriland first, followed by Breezy Willow. Their farm store is open, 10-2 on Saturdays.

The weather will be lovely, that’s for sure.

hocofood@@@

2 Comments

Posted in Farms, Food, Foraging, Gardening, Local Businesses, Locavore, Real Food, Weather, West HoCo and tagged cooking, farms, Food, foodie, gardening, grilling, heirloom tomatoes, Howard County, local businesses, Locavore, real food, tomatoes, weather. Bookmark the permalink.

The Fourth Quarter

Posted on September 26, 2013 by AnnieRie

Of the CSA. This is week 19 of 24. The final six deliveries of the summer CSA.

I can’t believe how summer just flew by. We are now getting quite a bit of fall veggies in the box.

This is what we got.

1 Spaghetti Squash – Elm Tree Organics
1 bag White Sweet Potatoes – Sunrise Ridge Organics
1 bag Red Potatoes – Rodale Institute
1 bunch Leeks – Rodale Institute
1 bag Hungarian Hot Wax Peppers – Healthy Choices Organics
1 bag Garlic – Friends Road Organics
1 bag Baby Sweet Stuffing Peppers – Organic Willow Acres
1 bunch Blue Radishes – Millwood Springs Organics
1 bunch Lacinato Kale – Farmdale Organics
1 bag Baby Mixed Mustard Greens – Organic Willow Acres
2 heads Green Leaf Lettuce – Green Valley Organics
1 bunch Curly Parsley – Noble Herbs

I thought it was interesting that Rodale is now part of our non profit cooperative. They are in Kutztown, not far from most of our Amish suppliers. They do massive amounts of research. It is where I researched spelt. One of our ancient local grains.

This week I love those baby sweet peppers.

I am considering stuffing them with goat cheese, and some habanero jelly, and grilling them. Tonight, though, we just grilled them with a Breezy Willow sausage and the rest of the okra from last week.

I am seriously enjoying that grilled okra. Love it all charred and smoky.

Working on some good recipes for the weekend. The weather will be lovely. Time to really utilize the grill.

hocofood@@@

6 Comments

Posted in CSA, Farms, Food, Locavore, Real Food, Weather and tagged cooking, CSA, farms, Food, foodie, grilling, Locavore, real food, weather. Bookmark the permalink.

Of Gardens and Wineries

Posted on September 25, 2013 by AnnieRie

Or, a garden at a winery that inspired me to try new things next year.

This is Barboursville’s garden. I am definitely trying out the trellis method next year. I even bought a few seeds to try things.

I am going to plant that trellis of Malibar Spinach, and I am going to conquer that dislike of cardoons. It seems I didn’t do them the right way when I got them in the CSA last year.

You really need to peel that woody outer layer away. And I didn’t.

So, come March there will be cardoon and Malabar spinach seeds in pots on our windowsill.

Really love this spinach trellis.

Oh yeah, this is a winery I know. We are no strangers to Barboursville. We have enjoyed numerous lunches at Palladio, their restaurant that reaps the benefits of this garden. Have been drinking Octagon since 2000.

This was the 1998 release that we bought on our first trip there for my husband’s 50th birthday. We have many of them in our collection.

Barboursville can be crowded, so go during the week. The property is beautiful and you can picnic on the grounds, or check out the ruins.

For us, there will be combined trips to visit Early Mountain and Barboursville, as they aren’t that far apart.

hocofood@@@

1 Comment

Posted in Food, Gardening, Locavore, Restaurants, Wine and tagged cooking, Food, foodie, gardening, Locavore, VA wine, wine. Bookmark the permalink.

Ankida Ridge … With a Local Dinner

Posted on September 24, 2013 by AnnieRie

Pinot Noir. One of our favorite red wines. Not readily available from local wineries. Only a few in MD, PA and VA make it. Chaddsford in PA. Black Ankle in MD. Ankida Ridge and Loudoun Valley in VA.

If there are others, I would like to know. Except, we really were bowled over by Ankida Ridge. Even in 2011, a difficult year due to the Hurricane and the Tropical Storm.

This is a stellar red wine, no matter where it originates. Thank you, Early Mountain, for featuring it in your tastings, and for bringing wine from a very small vineyard to a larger audience. On TWO acres of vineyards.

Sustainable practices. Eco-friendly. A winery that offers what we look for when it comes to food, and gives it to us in wine.

I thought it was fitting to pour the Pinot Noir with grilled lamb. Local lamb. From England Acres.

We grilled a foreshank roast. Added some CSA potatoes. Pesto made with sorrel, parsley, pine nuts and Parmesan.

And, we grilled that pesky little okra.

It all tasted wonderful. I like grilled okra. The lamb went perfectly with the Pinot Noir. Other than a few supporting ingredients, this was a completely locally sourced meal.

So nice to find one of our favorite varietals just a few hours down the road.

Ankida Ridge makes Pinot Noir and Chardonnay from their grapes. They also make a white and a red from grapes bought near their farm, and they call it the Voyager series.

The white, made in a vinho verde style, is a combination of vidal blanc and pinot noir. Interesting combination for a white wine. Not sweet at all. Many vidals can be way too sweet, but this isn’t.

All in all, these wines were a real find on our vacation weekend. Worth seeking out if you want to support small locally owned vineyards.

hocofood@@@

1 Comment

Posted in CSA, Farms, Food, Local Businesses, Locavore, Real Food, Wine and tagged cooking, Food, foodie, grilling, hobbies, local businesses, Locavore, VA wine, wine. Bookmark the permalink.

AnnieRie Unplugged

Category Archives: Food

Release Party at RdV

Friday Night Un “chained”

CSA Surprises

A Mess of Mustard Greens

Insaporire

Making It Mine

Seventies and Sunny

The Fourth Quarter

Of Gardens and Wineries

Ankida Ridge … With a Local Dinner

Looking for Something?

The Latest

Old Posts

My File Cabinet

Tags

Follow Blog via Email

Meta

Most Popular

When Did I Post?

Copyright Reserved