Zuppa di cipolle italiane e le altre razze miste

Now that the temperature has dropped outdoors, warm and hearty foods start to creep back into our diets and daily routines.  I can't think of a better way to start off a cool and crisp fall season than with a nice, hot bowl of french onion soup.  Only, this soup isn't really French at all.  (Must French Onion soup include French onions?  Zut alors!  I don't know anyone who uses French onions in their onion soup.  If I've had French onions for that matter--I've only had the opportunity to do so on two different occasions and well, obviously they weren't THAT memorable.)  Well, it isn't entirely Italian either.  Okay, so not really Spanish (those onions are grown here BTW) and if you really want to get technical--the Madeira would make it Portuguese.  This recipe, my friends, is a mélange of culinary elements of the aforementioned nations.  It truly is a melting pot--one that oozes of ooey-gooey goodness.


1 tbsp virgin olive oil 
1 Spanish onion, large, thinly sliced
16 shallots, thinly sliced
1/8 cup sliced garlic (about 5 cloves)
1 cup Madeira wine
1 1/2 quarts homemade beef stock
1/2 teaspoon fresh thyme
1 small bay leaf
1 6.5 oz container D'Artagnan demi-glace (optional, if omitted supplement 1 cup beef stock)
1/2 tsp fine sea salt
1/2 tsp coarsely ground black peppercorn
3/4 lb fontina cheese (sliced)
1 loaf pane rustica or other crusty Italian bread  (even tastier with roasted garlic)
flat leaf Italian parsley for garnish


In a large pot, heat olive oil over medium-low heat. Add onion, shallots and garlic and saute until onions are translucent and slightly caramelized. Add the Madeira, beef stock, thyme, and bay leaf. Raise the heat to medium and bring to simmer. Add demi-glace and bring to a boil.   Add salt and pepper--adjust salt to your taste.  Lower heat, simmer covered for 20 minutes.
Preheat broiler.

Toast 3/4 inch thick slices of pane rustica or other crusty Italian bread until lightly browned. Ladle soup into crocks and rest a slice of toast on top of each (some crocks have room for two small slices of toast). Lay 2 slices of fontina neatly over each toast slice. Broil for ten minutes on a baking sheet until cheese is melted or browned to your liking. Remove carefully with oven mitts. Caution, crocks will be hot.  Garnish with flat leaf parsley before serving.

serves 6

Not the one I was looking for, but a million times better!

Do you have a steak for Daddy?

If you're like me, you probably haven't the faintest idea what gift to bestow upon your father this father's day. He already owns every imaginable electronic device invented by Apple and quit wearing ties oh, about a decade ago. He claims he wants nothing, but showing up on Sunday empty-handed seems a little ungrateful--especially after everything he's done for you.

One thing my father (like most fathers, I'm sure) has never turned down is a nice, big, juicy steak--with good reason also. I grill a mean steak. Alas, if you haven't already been invited to my house for this Sunday's festivities (which include my first attempt at preparing Peking duck) it looks like you're out of luck...or perhaps not.

Typically father's day is spent by most, grilling outdoors, poolside, enjoying the weather with dad and company. If, per chance, you are one who enjoys to stray from the norm, then I have the perfect suggestion for you. Check out the Pikesville Ruth's Chris Steakhouse's brand new al fresco dining area. Enjoy a Ruth's Chris's succulent USDA Prime steak (I like the Cowboy Ribeye) along with some sauteed mushrooms and garlic mashed potatoes seated outside, on the patio--and do remind Dad to bring his Cubans. I could go on and on about their menu because there really isn't anything I dislike. You can see for yourself. There is a $30 prix fixe menu which includes:

-An 8 oz. filet mignon broiled to perfection

-your choice of Caesar or house salad

-a loaded baked potato or side their famous garlic mashed potatoes

While this is a great deal, I much prefer to order a la carte and try several different things as I wouldn't dare leave the building without having at least a few bites of their Chop Salad and sweet potato casserole. A single mouthful of that velvety sweet potato casserole has you dreaming about it for weeks--months to come. For your convenience, their sides are perfect for sharing family style. If you're really lucky, their lobster bisque might be available as well! Oh and don't forget to bring dad--because this day--it really is about him, of course. Show him how much you care by bringing him to Ruth's Chris. He'll be so gluttonously euphoric, he won't even notice when you slide the bill in his direction. If you haven't already made a reservation--I suggest you do so now, online or by calling (410) 602-6230. If they aren't booked solid already, they will be very soon, I assure you. If they are booked online, call and ask to speak to the general manager, Ben El-Dahabi during the pre-dinner hours from 11am-3pm. He MIGHT be able to make an exception, just mention the blog.

Ummm...yeah...have the BBQ shrimp. I can't believe I forgot about that one. If your change purse has a hole in it--fear not. There are other more-than-affordable options which are equally as tasty if you decide to dine in their bar area.

Fond of fungus?

Morel season is just around the corner. Bet you didn't know there is a Mid-Atlantic mushroom club? More details to follow...

For my DC area readers and locals

Image courtesy of The President Wears Prada

Cafe Saint-Ex still has reservation space available for their "Canned Beer Tasting." The 5-course menu complete with beer accompaniment sounds delicious! I stumbled upon Cafe Saint-Ex a few years back when I went to catch an Ely Guerra (known as the Mexican version of Alanis Morrisette--though I'd argue with that) show at the famed Black Cat Club. My date and I wanted to catch a bite for dinner before the show and happened to park right in front of the restaurant. It is located on the same block as The Black Cat. Named after Antoine de Saint-Exupéry, (author of Le Petit Prince) it is a cozy restaurant with an emphasis on bar/lounge atmosphere. If you want to check out a show at The Black Cat, this is the place to catch a bite to eat beforehand. The "Canned Beer Tasting" is next Tuesday, March 9th from 6pm-9pm. Cost is $70 per person and is exclusive of tax and gratuity.

1st Course

21st Amendment Watermelon Wheat

crispy bufala mozzarella/lavender balsamic/smoked fennel

2nd course

Konig Pilsner

scotch eggs/almond garlic puree/honey dijon

3rd course

21st Amendment IPA

bacon-cheddar oysters/mushroom leek ragout/coriander lemon sabayon

4th course

Young's Double Chocolate Stout

booker's bourbon-smoked pork loin/mocha bean puree/ chocolate bbq sauce

5th course

Bellhaven Scottish Ale

mascarpone ricotta cannoli/orange vanilla sauce/ pistachios

Location:

Cafe Saint-Ex

1847 14th Street NW

Washington, DC

Contact: Ashley@Saint-ex.com

FYI: The Black Cat hosts DC's Biggest Britpop Dance Night. Also grammy-nominated recording artist, Janelle Monae will be at The Black Cat on Monday, March 15. If you're into indie-punk with a twist of funk, she isn't to be missed. Grab a bite to eat at Saint-Ex before the show!

Ruth's Chris News

David Sadeghi, COO of Big Steaks Management, (which run Greater Baltimore area Ruth's Chris Steakhouse locations, as well as Havana Club) announced yesterday that a new Mahi-Mahi dish would be added to the already tantalizing, Ruth's Chris menu. If you haven't dined at Ruth's Chris, you are missing out on the ultimate dining experience.

Ruth's Chris is known for their USDA prime steaks, served on sizzling plates with just a touch of melted butter. If you ask me, I say forget the Mahi--I don't care how it is prepared! Order a steak! Side dishes are delicious and served family style. Their sweet potato casserole will drive anyone wild, and is good enough to have for dessert. Make it a point to check out their Pikesville, MD location. Service is friendly and professional--really top-notch! Reservations are recommended--especially on weekends. This place gets packed. Trust me, I have experience.

By the way, in reference to my last blog, your martini olives can be stuffed with blue cheese at Ruth's Chris for no additional charge. I noticed a nasty little practice that some restaurants have succumbed to, is charging extra for blue cheese stuffed olives. At Ruth's Chris, they go the extra mile to keep you coming back.

You can follow David Sadeghi on twitter if you'd like: http://twitter.com/david_sadeghi

Martini with a twist--or not.

As a child I really looked forward to Friday evenings. Not because I was out of school and looking forward to the

Photo by wickenden/Flickr CC

weekend. Definitely not for that. In fact, in our household there was no weekend. No. Saturdays were consumed by Ukrainian school and Sundays were dedicated to church. The real reason I looked forward to Friday evenings was because of a ritual my parents shared...the Friday night martini. A gibson really. Friday evening, just before my father would arrive home from a long day of work, my mother would have a gibson waiting for him on the kitchen counter.

I think it was an obsession with the sleek, conical glass, so elegantly perched atop that long stem that initially sparked my interest. Gradually, it became more than just an affinity for glassware aesthetics. One day, I decided to pluck out one of those cocktail onions and gobble it up. The tartness--and the way my cheek muscles contracted in reaction--that reflex alone, was reason enough to fish out another. By the time my father would get home, his gibson stood there--naked--an ungarnished martini in actuality. And so it became a habit. Friday after Friday, I would get reprimanded for eating my father's vodka-soaked cocktail onions. In time, my mother--thinking she could ween me of this habit, cleverly left a small glass of cocktail onions next to my father's cocktail. Her preventative method proved unsuccessful, as I continued to eat the onions--first from the gibson--then I'd "plunk" the other onions one-by-one, into my father's drink. This pattern continued for several years until sadly, the ritual stopped altogether.

As an adult, aside from wine, my cocktail of choice is a martini or gibson. Wherever I go, if cocktail onions are available, I opt for the gibson--up. The most delicious martini I've ever had was at Pravda, in New York City. It is called "The Gogol," after the Ukrainian-born, modern-realism novelist, known commonly as Nikolai Gogol. The martini is made with house-infused horseradish vodka, garnished with a sprig of dill and a pickled quail egg. Talk about over-the-top. I had three. (Over a lengthy dinner, of course.) Thanks God for taxis! I soon learned that this martini could be made at home by infusing my own vodka and pickling my own quail eggs. The process is quite simple really, and if horseradish-infused vodka isn't your cup of tea, then perhaps a fruit-infused liquor is? I picked up a book called Infused. It is loaded recipes for different liquor infusions--none of which are overly time consuming. If you don't see a recipe that interests you--use your judgement and make one up. Upon deciding that Bakon brand vodka was too reminiscent of Bac-Os imitation bacon bits, I have since decided to infuse my own bacon vodka. I'll likely infuse several different variations. It is an interesting project and great for entertaining. The possibilities are endless.

Other fun martini garnishes:

roquefort-stuffed olives

chevre (goat cheese)-stuffed cherry peppers

marinated mushrooms, pickled green beans or okra

pickled quail eggs recipe: Local Harvest

Because sometimes, you just gotta have one

Despite the fact that Krispy Kreme franchises have been closing down faster than you can say "original glazed," I still argue that their doughnuts are better than the number number one baked goods chain in the world, Dunkin' Donuts. Very few of you will disagree, I'm sure. Unfortunately, Krispy Kreme has fallen victim to the sluggish economy--a result of opening too many stores too quickly. In just over the last year, both the Owings Mills and Columbia locations closed their doors permanently. I now see that all Baltimore-area locations have closed down. This leaves us with Royal Farms and Harris Teeter stores to satiate our sugar cravings. Both stores carry limited varieties of Krispy Kreme doughnuts.

I admit, a doughnut is somewhat of a taboo to me. As someone who has struggled with weight issues for most of my life, I was constantly told, "You shouldn't eat that." Krispy Kreme doughnuts of course, fell into the "you shouldn't eat that" category.

I had heard of the Kripsy Kreme phenomenon about ten years back and was always jealous of those who described in depth, their love affair with the hot, sweet-filled cakes. It was a joyous occasion for me then, when my grandmother introduced me to my first Krispy Kreme doughnut in 2002. It was apple filled. If you haven't tried one, you will not understand the heightened sense of excitement that a bite of a hot Krispy Kreme doughnut fills you with. It is an unexplainable, cheek-flushing, sugary rush. I understood then, that something like this should only be consumed but once or twice a year. If you do the math, Krispy Kreme consumption twice a year per Krispy Kreme consumer--well, you understand where I'm going with this. No person in their right mind is going to eat Krispy Kreme doughnuts daily--it is akin to gluttony. No wonder Krispy Kreme franchises are dropping like flies.

We are now faced with this grim news; if you want a hot Krispy Kreme, you'll have to travel all the way to Rockville to get one. ( If you walk there, you might burn off the calories in a single doughnut.) There's good reason to go too. Remember how I said that artificial banana flavor was the worst thing I've ever tasted? I lied. So, I'm semi-hypocritical. There is one exception to the rule: banana pudding. Today, Krispy Kreme is introducing their new Banana Pudding and Banana Cake doughnuts. As with most specialty doughnuts, the banana flavored doughnuts are available for a limited time, through April 18th. If you're lucky enough to have an open and running Krispy Kreme location nearby, I suggest you go and get one while they're hot.

Alizée does burger night

Does the idea of a gourmet burger make you salivate? If you answered yes, then you'll be even more excited by the thought of a 1/2 priced gourmet burger. Alizée's chef, Christian deLutis (formerly of Corks and The Wine Market) will prepare gourmet burgers on the last Sunday night of each month. That means this Sunday! You can check out this weekend's preparation as well as make reservations via their website.

Post-blizzard bbq

I've got a lot of things going on, so a short post this will be. First, I cannot stress enough that your best friend in the kitchen is a dutch oven. I hadn't truly experienced life until I bought one of these for my mother, and it somehow, conveniently made its way into my kitchen. Sneaky, sneaky.

There are many different brands of dutch ovens and they come in different colors, shapes and sizes. In purchasing a dutch oven, one name reigns supreme and that's Le Creuset. Le Creuset is enameled, cast iron cookware. They have various products ranging from saucepans to grill pans and truthfully, I could dedicate this entire blog to them, but I promised you barbecue and so barbecue you shall have. Just know, that any Le Creuset piece is an investment (translates to EXPENSIVE). Occasionally places like BJ's or Costco will have Le Creuset pieces for sale. At $180 I was lucky to pick up a Le Creuset oval 6 3/4 quart French oven at BJ's wholesale. A steal! This piece easily runs $240-$365 at most retailers. This particular oven is just large enough to fit a whole pork picnic shoulder or Boston butt if you prefer.

About your barbecue...the dry rub is the most important part of the process. You can purchase a pre-mixed rub or make your own. I like to make my own using a mixture of both fresh and dried herbs. You can omit the cayenne if you don't like your barbecue spicy, but cayenne pepper is an amazing source of vitamins and antioxidants and should be incorporated into your diet, as much as you can tolerate.

Dry Rub:

1 tbsp Coleman's dry mustard

2 tbsps Brown sugar (Domino brand of course)

1 tsp ground sage

1 tbsp fresh minced thyme

1 tbsp garlic powder

1 tsp cayenne pepper (optional)

1 tbsp paprika

2 tbsp kosher salt

1 5-7 lb pork picnic shoulder or Boston butt

1/2 cup apple cider vinegar

Mix dry ingredients and rub all over your pork. Cover and refrigerate for at least an hour. You may leave it refrigerated overnight, if you'd like. Preheat over to 250 degrees. Pour 1/2 cup of apple cider vinegar into the dutch oven. Place pork in dutch oven and cover with aluminum foil before replacing the lid. Roast for at least 6 hours. Depending on the strength of your oven this could take more time. The roast is done when it is visibly falling apart, or if it has reached an internal temperature of 170 degrees with a meat thermometer. Let the roast sit at least ten minutes before serving.

Note: If you do not have a dutch oven, a conventional roaster will do, but the end result will not be nearly as good. Try to refrain from checking your roast--you don't want too much moisture to escape. During the last hour of cooking, you may prepare a homemade barbecue sauce for your pork. This is the recipe I use:

3/4 cup apple cider vinegar

1 cup French's yellow mustard

1/2 cup brown sugar

1 tsp cayenne pepper

garlic salt to taste

serves 12

While pulled pork is normally served on a bun, I leave this as an option as some of us I'm sure, don't need the added calories.

Side suggestions: Either potato salad or coleslaw (I'll post a great recipe for potato salad soon) Braised kale is a fantastic vegetable accompaniment to pulled pork barbecue.

Wine pairing: An Alsacien Reisling, Pinot Blanc or Gewurtztraminer is a classic pairing with pork barbecue. Domaine Lucien Albrecht makes all three of these--all moderately priced. You can find them at Corridor Wine & Spirits. As a tip, always--always pair spicy with sweet.

Currently reading:

THE MAN WHO ATE EVERYTHING by Jeffrey Steingarten. I've barely gotten through the first couple of chapters and I had to stop and let you know how entertaining this book is. I highly recommend it to anyone who eats. I suppose that means everyone. Steingarten is clever, witty and a fantastic storyteller. A Harvard educated lawyer, he has been the food critic for Vogue Magazine for over twenty years. You may have noticed him as a guest judge on Iron Chef America and The Next Iron Chef. Extremely opinionated, he is hard to ignore.

A little bird told me...

So I've got the scoop on what's happening with an famous, old institution in the Baltimore community. My source spoke with an owner a few weeks back and filled me in on the fantastic news. Badly damaged by fire last year, Suburban House had closed its doors indefinitely. Rumors ran rampant that perhaps the beloved deli/restaurant would not reopen. Luckily, such rumors were false--as rumors often are. Thankfully, look for Suburban House to reopen sometime in April. Even better still, there might be two locations.

Suburban House is slated to relocate to Pomona Square on Reisterstown Road, just off the beltway. It will replace Fuddrucker's, which has been plagued with bad luck during this recent economic crisis. Too bad for Fuddrucker's. I never tried their burgers, but heard I wasn't missing much. In any case, this will be a great location for Suburban House to reopen, as (in my humble opinion) they needed a little refreshing of decor.

For those of you who haven't visited, Suburban House is an authentic Jewish kosher deli/restaurant. They also cater various events as well. The menu is extensive and it is often difficult to make a decision as to what to order. That's okay, the prices are so reasonable, you can afford to come back to Suburban House every day of the week if you'd like. Famous for their oversized sandwiches, one can order a sandwich called, "The Mayven" (chopped liver, corned beef, sweitzer, Bermuda onion, and dressing). A personal favorite of mine. Colossal sandwiches like "The Mayven," easily comprise your entire daily recommended caloric intake. Be prepared for a doggie bag or two. Their whitefish salad is unparalleled, and no visit is complete without a side order of potato pancakes, served with sour cream and apple sauce. Service is casual and friendly, and your coffee cup stays full and fresh. An added treat, you can practice your Yiddish with their cute place mats which are great conversational material. Suburban House will be open for breakfast, lunch and dinner.

I'm sure a lot of you are anxious for this restaurant to open up. Their website is still up, with full menu, if you'd like further temptation. The original location may reopen as well, making it an option to the Pomona Square restaurant. As I recall, Suburban House filled up quickly, so two locations might not be a bad idea. I suppose now all we have to do is wait.

Lobster for the price of a happy meal?

I'm going to let you in on a little secret. I get a nagging itch for lobster every now and then. Unfortunately, the mark-up price per pound on lobster in the restaurant biz is something ridiculous. The price of lobster per pound in your local supermarket is probably between 11-15 dollars. That is of course, unless you are blessed enough to live in Maine. Lucky bastards. Now, I haven't been to Maine in years, but I've heard the tales of cracking and devouring bushels of lobster (as we Marylanders do with crabs) some 40 years ago, for--get this--quarters. Every time I hear that story, my face turns this lovely shade of pale green. Sorry guys, we're not going to eat lobster for quarters. I doubt that will ever happen again. You can however, have lobster for the price of a happy meal. I'm not kidding. Timing is everything.

My mother steamed lobster for us on New Years for as long as I can remember. We anxiously ate them, along with our petite filet mignons, baked potatoes and haricots verts. I looked forward to this dinner all year long as a child. I recently learned that it is bad luck to eat lobster on New Year's. That explains EVERYTHING. Apparently, the reason has everything to do with symbolism. Lobsters move backwards along the bottom of the ocean floor. It makes sense then, that it would be back luck to consume something that moves backwards when we are moving forward with the new year. Okay, end of tradition.

I happened to be shopping at Giant on January 2nd of this year. As I walked by the seafood section, I felt like someone was watching me. I was wrong. It was "some-thing." Actually, they were a lot of "some-things." Before my eyes, stacked on top of one another like bunk-mates, were package upon package of plastic-wrapped, steamed lobsters. What was the cause of this mass assassination? I couldn't hold back. I asked the seafood clerk what the deal was. His answer was simple. Grocery stores order large quantities of lobster for holidays. Whatever doesn't sell, gets marked down for a quick sale.

You want a five dollar lobster? Now you know how and when to get one. For all your other seafood needs at amazing prices, I suggest Cameron's Seafood.

Pretzel baguettes start a frenzy!

My friend Adam reminded me this morning of something basic that most people I know love more than anything--pretzel rolls. Well, in case you hadn't noticed, Giant Food stores have begun selling freshly baked, pretzel BAGUETTES. Here's the catch, in order to purchase one of these prized baguettes you have to be up EARLY. My father, a closet pretzel baguette addict, gets up at a ridiculous hour on weekends just to pick up one of these prized batons at the Owen Brown Giant in Columbia. I'm lying. He picks up two. If you make it out there only to find that they have sold out of pretzel baguettes, it is probably his fault. Send him hate mail.

I just wanted to relay this wonderful news to those of you who have yet to try one. Slice a piece off, heat it and squirt a little mustard on it. Make a ham sandwich with a little swiss, sauerkraut and some spicy brown mustard. Any way you like your pretzels, you are sure to enjoy these pretzel baguettes. I must now go into hiding before my father realizes I've disclosed his secret. I'm doing this for your own good, Sir Alec!

kapow sock bam whack biff...Zipang!

Though it may sound like an onomatopoeic sound effect, straight out of an episode of the 1960's Batman series, you might be surprised to learn that Zipang is Japan's answer to Champagne. A sparkling Sake, Zipang is a naturally carbonated beverage with a relatively low alcohol content at 7%. I first tasted this pleasantly refreshing drink at Cha Ya Cafe in Columbia, Maryland. It has a hint of sweetness at first taste, but maintains a certain crispness and is dry on the finish. Sushi and champagne are a natural pairing, but what better combination can there be than sparkling sake and sushi?

The drink paired exceptionally well with my assorted sashimi and left me thirsting for more. Despite the fact that my lunch went way over budget (and it wasn't because of the sake) Cha Ya Cafe will see me happily return to enjoy yet another glass of Zipang. Sadly, I've come up empty-handed in my search for Zipang in liquor stores. I suppose there isn't enough of a demand for it just yet. Oh, if you happen to go to Cha Ya for lunch and aren't a sushi connoisseur, go on a Wednesday and ask for their mango chicken special. It is fantastic! The vegetables are so perfectly crisp! They are also known to serve great Thai food. If you haven't yet had your fill of mango, share a mango with sticky coconut rice for dessert with your guest. Plan to take the rest of the day off.

Marrow: poor man's foie gras

I realize that we are still in the middle of an economic crisis, and some of us just don't have the extra change to shell out on a nice, succulent lobe of duck liver. I have just the solution to ease your woes. Ladies and gentlemen, it really doesn't get any simpler than this.

Step 1: get off of your butt and take a hike to your local supermarket (you're going to need the exercise to work off the calories).

Step 2: March back to the meat department and pick out a nice package of beef marrow bones (the longer the better).

Step 3: pick up a bunch of green onion and a large baguette

Step 4: pay for your groceries and hurry home. You are about to eat possibly the best thing you have ever tasted.

There are other recipes for roasted bone marrow on the internet, but I find the simpler, the better. This is especially good for those of you who are short on time but would like to indulge in something extra delicious. For those of you who are cringing at the thought of eating bone marrow, you have no idea what you are missing. I now know exactly what Thoreau was referring to in Walden, when he wrote about, "...suck(ing) the marrow out of life."

The bright side...Bone marrow is highly nutritious and contains several vital nutrients which are beneficial for growth and development. It is high in protein, vitamin B, calcium, magnesium and zinc. The down side...Bone marrow should be a treat savored occasionally. Though rich in vitamin content, it is also is high in fat content and may not be suitable for those with high cholesterol. I like my marrow with sliced green onion, but a common serving suggestion is a parsley salad. You can take your pick. Also, if you have access to a breadmaker, I highly recommend baking your own bread. If not, a "take and bake" baguette from your grocer will do. This snack is cheaper than anything you can buy and very quickly prepared.

12 beef marrow bones (long ones work better--about 3 inches each)

1/2 bunch green onion (diced)

freshly ground black pepper and coarse ground sea salt (to taste)

one large baguette

Preheat oven to 400 degrees. Place marrow bones in an iron skillet or foil-lined casserole dish. Roast for approximately 30 minutes. Depending on the strength of your oven, the cooking time could be slightly more or less. The marrow should be slightly separating from the bone. Remove from heat and place your baguette in the oven and remove when just golden brown, approximately 10 minutes. Slice baguette and spread marrow on the slice of bread. Season with salt and pepper. Top with green onion. Prepare yourself for ultimate bliss.

serves 4 as an appetizer

Suggested wine pairing: 2006 Napa Cellars Zinfandel or if you are on a strict budget, Rosenblum Zinfandel Vintner's Cuvee XXXI

It is worth noting that these bones are virtually indestructible without the use of high tech machinery and are thus suitable as a treat for your four-legged friends. To avoid a mess, I suggest rewarding your dog outdoors.

Wanna grapple?

No silly! Not like that! I'm not a wrestler. What I mean is Grapple® reserve brand apples. Pronounced "grape-l," Grapple® apples are exactly what you may already suspect--apples infused with an artificial grape flavor. And boy do they ever taste like a grape soda-pop. I first noticed this interesting product at Wegman's in Hunt Valley. Intrigued by the claim that the apples tasted like concord grapes, I bought a package and brought them home. It took me a day or so to get up the nerve to try one. They really do smell like the most potent, artificial grape imaginable. What was most surprising to me though, at first bite, was the texture of the apple. It was the crispest, freshest apple that I'd ever sank my teeth into. In fact, if it weren't for the fact that it tasted like Grape Crush, I'd have to say it was the best apple I'd ever eaten.

I don't know. There's something so weird to me about making one fruit taste like another. I mean, what's the point? If you want grape flavor, why not just eat some grapes? Then again, artificial grape flavor isn't exactly the same as a juicy concord grape. In fact it is quite off. It reminds me of other products that are artificially fruit flavored, that never quite lived up to their natural counterpart. Case in point (and I may get some hate mail for this but): Bubbalicious watermelon bubble gum. God that stuff was awful. Actually, I'm going to say it--all Bubbalicious bubble gum flavors were awful. Are they still in production? Well, the fact remains that Bubbalicious watermelon gum tasted nothing like watermelon. Neither did strawberry--neither do any of these chewing gums which purport to taste like some fruit or another. How unfortunate it is then, that we are all too familiar with these artificial flavors and can easily identify them, given a taste test.

On the other hand, I've always liked Grape Crush. It is a guilty pleasure of mine. Do I like a crunchy Grape Crush? I'm not sure. I know that kids would likely love grapples. The question is, do we want to train our kids to expect everything to taste like candy? I fear this would only continue to cause bad habits to form. Will I purchase them again? I might. It is a fun little gimmick and would be a cool prank to pull off on someone. Unfortunately the smell gives away the trick almost immediately.

I searched for the Bubbalicious website but it looks like there isn't one in existence. Some random online candy stores still sell it so it appears to still be in production. That's too bad. Oh, and I almost forgot. Banana was the worst. Worse than watermelon. Artificial banana flavor has to be the most disgusting thing I've ever tasted.

Here's a retro video for your viewing enjoyment: Bubbalicious commercial

Salt: A lesson in savory seasoning

A rising trend in the culinary world has brought forth a renewed interest in something we use (and sometimes overuse) everyday. Salt. I'm not talking about your everyday iodized Morton's salt. I'm sure we all grew up with that beloved image of the Morton's umbrella girl shielding herself from the rain while the salt she carries empties out on the street. While this particular salt is a staple and generally suitable for everyday use, it isn't this blog entry's focus. We're talking about a whole 'nother ball game here. Gourmet salts are on the rise and there might be some confusion as to where and when to use them.

As you peruse your grocer's shelves, you'll notice that salts are now available in just about every color of the rainbow. Look too quickly and you'll mistake them for decorative sugars. You don't want to make that mistake! Not only do they come in an assortment of colors, they are also imported from exotic locations. While seemingly gimmicky, a great example is Himalayan pink salt. At first thought, one might think, "C'mon, give me a break." The price tag too, might be a turn-off, followed by a, "...well, what would I put it on?" Don't be so quick to turn away. Himalayan pink salt claims to have various health benefits as well--with moderate use, of course.

Himalayan pink salt is an unrefined salt which derives its color from iron oxide. It has a significantly higher mineral content than that of regular table salt, including copper, iron, magnesium, calcium and potassium. It is used primarily for cooking and bath salts. Here's where the clever marketing ploy comes into play, however. Himalayan sea salt is actually harvested 300km away from the Himalayan mountain range in Punjab, Pakistan. The Himalayan foothills are farther north. Wait! I have another surprise. It seems that our own Hawaii is marketing Himalayan Sea salt as well. Last I checked, Mt. Everest was not in Hawaii. I could be wrong though. It goes beyond Hawaii though. Countries from South America, Eastern Europe and even Australia are mining pink salt and marketing it as Himalayan. If you purchased this product because you think it was harvested from the base camps of Everest or K2--you my friend, have been had. This kind of false advertising unfortunately may be a turn-off and may rid you of the temptation to buy the product. Do not misunderstand me. My intention is not to discourage. I simply would like you to take everything you read with a grain of salt. Ba-dum-bump.

Truth be told, "Himalayan" pink salt (I will henceforth refer to the Himalayan part in quotes) is still a much better alternative to refined table salt. It is decorative and makes for a pleasant presentation. Also sold in slabs, the salt is becoming increasingly popular as a way to serve food. Sushi, fruit and vegetable platters and dessert displays are enhanced with the salt flavor. Such slabs are cleaned easily and are reusable. They can withstand high temperatures and are thus also used as a method of cookware or "saltware" rather, claiming to provide optimum heat distribution. It seems like a good idea and I'm willing to splurge on a small slab to give it a try. I'll let you know how it goes. I encourage you to do the same. I'd be curious to know how it turns out.

Some other salts worth giving a try:

Fleur de Sel (literally flower of salt in french): it is grey in color and sold slightly damp. It dissolves quickly and thus should be sprinkled on food just prior to serving. It is a wonderful complement to chocolate and caramel. Favorite use of Fleur de Sel: Vosges Barcelona chocolate bar. Pricey at $6-$8 a bar, but worth every penny. Vosges chocolates can be found at Whole Foods Market, Chesapeake Wine Co., Roots Organic Market.

Hawaiian Black Lava Salt: pearl-like, nutty flavor, satin texture, slightly sulphuric aroma from lava. Suggested use: breakfast foods, poultry, seafood

Hawaiian Red Alaea Sea Salt: a specialty, mostly decorative salt with a slight iron flavor

Moorenko's Salted Caramel and Praline ice cream can be found at MOM's Organic Market at the intersection of Routes 1 and 175, Jessup. MD.

Salt Tavern: have the duck fat french fries with a nice sprinkle of salt!

Remember, recommended daily salt consumption is between 1500-2400mg per day. If you have high blood pressure, that figure should be considerably lower. Moderation is key to maintaining a healthy lifestyle while enjoying the flavor of salt.

Poor, misunderstood mâche

Those of you who know me and have dined with me know of my penchant for mâche. I am a mâche addict. I used to drive all the way to the Hunt Valley Wegman's just to buy the stuff. Sadly, it appears they have since stopped carrying it. Apparently no one was buying it but me. Why? My belief is fear of the unknown. If you haven't tasted it, you won't buy it. Am I right? Before I continue further, some of you may be thinking, what the hell is mâche anyway? For those of you who aren't "in the know," mâche, pronounced "mosh" (you know, that crazy, violent dancing that meatheads do at rock concerts) is a soft, nutty-flavored leafy green. At nicer restaurants you may see it used as a garnish beside a dish. People, it is an edible garnish. Trust me when I say this, it tastes good!

I used to wait tables. Never in my history of "servitude," (pun wholeheartedly intended) have I seen a more obscene waste of perfectly good produce than that of mâche. Time after time, watching those beautiful green petals scraped off of plates into the trash can, simply infuriated me. Didn't your mom teach you to eat your vegetables? I found myself holding back the urge to utter to guests, "You can eat that, you know?"

Chances are, if you like most varieties of lettuce--you'll like mâche. If you don't like lettuce, just stop reading now. For that matter, go eat a twinkie or something. You don't belong here so get out! Sorry...just had to let out some of that repressed anger...where was I? Oh yes, also known as lamb's lettuce, it is high in beta carotene, vitamins A and C, low in sodium and calories and also a great source of iron, folic acid, potassium and fiber. Wow, it is healthy AND tastes good.

There is only one problem. Where does one find this mâche? My friend Darka spotted it at Trader Joe's in Columbia. Occasionally you can find it at Roots Market in Clarksville. If any of you spot the ever elusive mâche at your local grocers, please feel free to post the location here. As it is, I have decided to cultivate my own. Vive la mâche!

A simple mâche salad:

mâche greens

campari tomatoes sliced

pignioli (pine nuts)

chevre (goat cheese)

extra virgin olive oil

salt and pepper to taste

Further reading on mâche: "Mache: America's Next Lettuce Love?"

Pistachio encrusted lamb chops

Ok guys, I'll be honest. I never measure. It is always a little of this--a little of that and somehow everything turns out as close to perfection as possible. Call me blessed. (By the way everything tastes better if you enjoy a martini during prep time. If you'd like another, I suggest waiting until you remove the lamb from the oven. Just a suggestion. I also find that Ketal One vodka proves a greater result.) For all you "anals" or "OCDs" these are my best approximations:

1 rack of lamb (weight about 2 lbs)

1/2 tsp. kosher salt

1/2 tsp. freshly ground coarse black pepper

2 cloves garlic (minced)

1 tbsp. country style dijon mustard

1/4 cup ground pistachios

1/4 cup sherry (I prefer the real stuff but cooking sherry will do the trick)

Preheat oven to 400 degrees. Heat medium sized sauté pan (please, not teflon coated unless you enjoy inhaling noxious chemicals) Sear the rack for two minutes each side. Remove from heat and rub with salt and pepper. Follow with minced garlic and dijon mustard. Sprinkle the rack with the pistachios--they should bind nicely to the mustard. Pour sherry into a shallow baking dish. Place the rack in the center of baking dish on center rack of oven. Heat uncovered for 20 minutes for medium-medium rare or 135 degree temperature with a meat thermometer. After removing from oven, cover tightly with a sheet of aluminum foil and let it sit for at least 10 minutes. To serve, slice lamb chops and pour any caramelized sherry and stray pistachios that may have fallen off during cooking, on top.

Serves two

Side suggestions: Herb-roasted or mashed potatoes--I like baby red bliss, or sweet potato frites with sea salt. Any steamed seasonal green vegetable with extra virgin olive oil will do, garlic and lemon is optional. Nothing too fancy. You don't want the sides to compete with the protein.

Wine pairing: If you are lucky enough to find a 100% Petit Verdot, this is my favorite pairing for this dish. Petit Verdot is typically used in Bordeaux blends but is becoming increasingly popular as a single varietal wine. It is highly tannic, which makes it an excellent complement to this rich dish. If you can't get a hold of the Petit Verdot go for another "petite"--Petite Sirah. This robust wine is bursting with jammy fruit and is sure to stain your teeth black. It is another "big" wine tough enough to stand up to the fat content of this dish.

Wine suggestions:

Imagery Estate Winery 2005 Petit Verdot

Girard 2006 Petite Sirah