Table Talk - A Diner on Duke St.

Today was my first weekday visit to my nearest diner, Table Talk on 1623 Duke St. Across from the relatively new Old Town Whole Foods, Table Talk has long withstood the omnipresent building up of the Eisenhower Valley region. It stands short and proud amongst the brick stores, condos, hotels and business offices.

Inside, two dining areas and a (fully stocked) small bar reside within the weathered interior, adorned with live ivy and old ceiling frescoes. The atmosphere is lightened by the large windows and gentle prices.

A simple breakfast menu offers continental fare, omelets, french toast, hash browns, fruits, an interesting creamed beef (note , I didn't say "chipped" beef) and all the meat sides you could want. Today, I ordered one egg, ham, hash browns and bread of choice for $5.45.

For under $6, this platter offered practically a whole ham steak, a perfectly poached egg, hash browned potatoes with onion and plenty of paprika, and two buttered pieces of rye toast.

This, is a diner breakfast!

Go for the cheap food. The atmosphere is ultimately friendly, albeit a bit loud, and the place has a real neighborhood vibe from business persons starting their day, to church-goers gathering after worship.

Table Talk Restaurant

1623 Duke St.

Alexandria, VA 22303

(703) 548-3989

Map It!

Powder your nose: decent

Credit Cards: Yes

Summer's Last Call: Peaches, Nectarines, Corn and Tomatoes

Summer is waning despite the heat and humidity here today. I'm looking forward to fall and all the soups, stews and braises I'll be making. Over the next few weeks the produce will change at the markets so preserve, can and freeze what you can. Before long, we'll be talking about asparagus and ramps in the Spring! That's the best part of eating locally. It's like the seasons; they change and each one is special in their own way.
Here's a last hooray! for summer fruit.

Nectarine, sour cherry and blueberry cobbler.

Preheat oven to 350 degrees

Ingredients:

1 stick butter, 1/4 cup
1 cup milk
1 cup flour
1 cup sugar
2 tsp baking powder
4-5 cups fruit total (use any you have on hand; frozen and thawed fruit works well too)
3/4 cup sugar

Directions:

In a 9x13 inch pan, melt the butter.
In a separate bowl, mix flour, sugar, milk and baking powder. Pour over butter.
Spread fruit evenly on top.
Dust with remaining 3/4 cup sugar.

Bake on middle rack of oven 30-35 minutes until golden brown.



Don't forget the ice cream!

Market Salamander - Middleburg, VA

My shoulders relaxed and my breathing became a bit deeper as we traversed the limits of the beltway and headed west on I-66 towards Loudon County. As strip malls gave way to suburban sprawl, we crossed Rt. 15 and the country opening itself up to us. Pastoral roads punctuated by horse farms and antique shops funneled us directly into Middleburg, VA. A town where land originally sold for $2.50 an acre has become known as the "Horse and Hunt Capital" and is home to long time locals as well as well heeled Washingtonians and celebrities such as Robert Duvall and well, Wendy Pepper.

A day trip to Middleburg is an approximate one hour, 45 mile drive west of the Washington D.C. Parking is plentiful in lots and street meters. Among the shops, inns and restaurants is a unique market and eatery called Market Salamander. Resembling a rustic barn on one side, and with a gourmet market and open kitchen on the other side, Market Salamander offers a wide variety of items to fill your pantry and your stomach. Among them are cheeses, wines, olive oils,vinegars, butters and caviar. Amiable chefs work the open kitchen where a chalk board displays the sandwich and entree selection and the sides are displayed in a display case. Opposite is a refrigerated case with tasty looking confections and trifles.
I ordered the pulled pork sandwich and Frank ordered the crispy chicken BLT. The pulled pork came served on a warmed kaiser roll and was topped with coleslaw. The pork was tender and juicy with a thin bbq sauce that was tomato based with slight tang which lent a North Carolina bbq sauce note to it. The slaw was crisp and creamy, while not being overdressed and was flecked with slivered roasted red bell pepper. I chose the red potato salad side which was redolent of fresh tarragon blended into the creamy dressing. The potato chunks were large and perfectly cooked.
Frank's crispy chicken BLT came dressed with red pepper mayonnaise in a cheddar wrap. He had a side of the coleslaw and while he enjoyed that, he gave a bigger thumbs up to the potato salad.
We shared a side of macaroni and cheese, because let's face it, we were hungry and our eyes were bigger than our stomachs. A large portion of creamy fussili pasta was rather boring and bland. It needed to be kicked into adult mac and cheese status with the addition of more pungent cheeses. But for $2, we didn't mind.
With soft drinks, our meal came to just under $22. And we were too full for dessert.
There is indoor and outdoor seating. We sat outdoors on the side porch and enjoyed people watching. In back a delightful pergola covered terrace offerd more al fresco eating and we noted that dogs were welcome, and pampered actually!
So, perhaps next time we take a trip to lovely Middleburg we'll take one of our pups along to stroll the streets and enjoy a sandwich. I know I'm going back for the pulled pork.....you had me at "hello".

Market Salamander
200 West Washington St.
P.O. Box 2082
Middleburg, VA 20118
Map it!
Phone (540) 687-8011
www.market-salamander.com
Powder your nose: Sorry, skipped the ladies room here.
Credit Cards: yes
Additional notes: Market Salamander also offers cooking classes, afternoon tea and catering.

At the Del Ray Farmers Market

The Del Ray neighborhood of Alexandria, VA is a slice of main street America, a mere 5 miles from the nation's capital. This bungalow filled walkable town is how neighborhoods used to be, before we all needed our "space" and 3 car garages. Front porches are close to the street and people can be seen milling about on their way to Mt. Vernon Avenue, or just chatting with neighbors. Independent stores line said Avenue with restaurants, shops and services. There is not a Starbucks to be found here *collective gasp*. And I say, good for them!
Each Saturday from spring through fall, the Del Ray Market is open from 8am to 12pm, at the corner of Mount Vernon and Oxford. The small parking lot accommodates about 15 or so vendors selling produce, meats, pastas, cheeses as well as savory and sweet baked goods. A special shout out goes to Marcella's Bakery stand for their beef or chicken saltenas!
Folks gather on the grass along the sidewalk to talk with neighbors and rest with their dogs. The ratio of dogs to "no pets allowed signs" is about 3:1. No dogs go into the parking lot, but they are well tolerated just outside the perimeter. Well, just see below!
We had a lovely morning at the market with two of our dogs (black and white one) and took a short ride over to Old Town to enjoy our saltenas by the Potomac River. Enjoy!

Patatas Bravas: My Version (or..what to do with those leftover mashed potatoes)

Patatas Bravas (fierce potatoes) is a Spanish tapas dish made with fried cubed potatoes served with a spicy tomato sauce and aioli. With smashed yukon gold potatoes leftover from a previous dinner, I made potato pancakes reminiscent of this tasty dish. My other favorite way to eat potato pancakes is with sour cream or applesauce. It's one of my favorite breakfasts!



To 2 cups of smashed potatoes, I added 1/3 cup of flour, 1 tablespoon of baking powder, a tablespoon of dried thyme, 2 eggs and some kosher salt. Stir until all ingredients are incorporated. I dropped 2 large tablespoon dollops into a medium high pan with 3 tablespoons of hot vegetable oil. After the first side browned nicely and the potatoes set, I turned and browned the other side. The potato pancakes were placed on a paper towel to drain.

For the aioli, I added to my mini food processor: 6 tablespoons of mayonnaise, 1/2 teaspoon paprika, a pinch of saffron, 1/2 zested lemon, juice from 1/2 lemon and one clove garlic. I blended until it was a smooth paste and added salt to taste.
*note* this is more of a method than a recipe-you may alter the amounts to get your batter just right.
Here's the process ending with the "patatas bravas" topped with the aioli:


The taters waiting to be recreated into something wonderful.







Frying up in the pan.

Tada! Crispy on the outside with a savory creamy center.

p.s. Thanks, Mom, for making these for me in your trusty Revereware pan.

Poll Results: How often do you go to the farmers markets?

Thanks everyone for participating in the poll! I was happy to see that 50% of the votes went for going to the markets once per week and one third of you go 2 to 3 times per month. Way to go! Here's are some links to help you find a market near you in the Washington DC area.

Fairfax County Markets
Fresh Farm Markets (DC, VA and MD)
Maryland markets
Virginia Markets
Washington Post list
Eastern Market

Chocolate Chip Nut Cookies from the Metropolitan Bakery Cookbook

The Metropolitan Bakery has been providing Philadelphia and surrounding areas with handmade rustic artisan breads and goodies since 1993. Hailing from the area myself, I was pleased to happen upon this sepia toned cookbook a couple years ago. I've always been fond of Metropolitan Bakery's breads and make it a point to go to one of their store when I visit Philadelphia.

Most frequently, I visit their spot at Philadelphia's Reading Terminal Market. The breads, pastries and cookies are among the best I've ever tasted (and I've been discovering and tasting a few here in Northern Virginia!). Most recently, I bought 2 large slightly crunchy cookies which were delicious. So, I'm on a mission to hone my baking skills with this book (among others) which contains over 100 recipes from rustic breads to brioche to cookies. Additionally, there are add -ons to the baking recipes such as jams, chutneys and spreads ranging from sweet to savory.

Today, I started with something approachable for me; cookies. Who doesn't like a good old fashioned chocolate chip cookie, right? This recipe got my attention because it has nuts, which I love, and oats. But instead of being a traditional chocolate chip oatmeal cookie, this recipe calls for the oats to be processed into a flour-like consistency. Along with roasting the nuts and using, well let's face it, a lot of butter! this cookie turned out aromatic and crisp on the outside and slightly chewy on the inside. I'd put it up there with the best of them!

(Yes, that's 3 sticks of butter. Move along now, nothing to see here...keep reading)

I hope you like them too.

Here's the recipe. I altered it slightly. In parenthesis is what I used due to not having all the chocolate on hand. Frankly, I wouldn't change a thing. Feel free to use the original recipe, or my alterations.

Ingredients:

1 1/3 cup old fashioned oats (I used Quaker oats because I bought a barrel of it at Costco)

3 cups all purpose flour, sifted

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup milk chocolate chunks (processed 1 cup semi-sweet chocolate morsels)

1 1/2 cups (3 sticks) unsalted butter, softened

1 1/2 cup granulated sugar

1 1/2 cups firmly packed dark brown sugar

3 large eggs

1 1/2 teaspoon vanilla extract

3 cups bittersweet chocolate chunks ( I used 2 cups semi-sweet chocolate morsels and it seemed like plenty)

1 1/2 cup pecans, toasted* and roughly chopped

1 1/2 cup walnuts, toasted* and roughly chopped

Directions:

Preheat oven to 350 degrees.

Line 2 large baking pans with parchment paper or non-stick sheet (I found the parchment allowed the cookies to rise a bit more)

In a food processor, grind the oats until they become fine like flour (1)

In a large bowl, combine:

ground oats

flour

baking powder

baking soda

salt

1 cup of chocolate chunks which has been grated over small holes ( I used the food processor again, pulsing it until the morsels became fine) (2)

In an electric mixer, beat the butter until creamy. Add the granulated sugar and the brown sugar. Add eggs one at a time, beating after each egg has been added. (3)

Beat in vanilla.

Place mixture on low and add flour mix until combined.

Fold in the chocolate chunks/morsels, pecans and walnuts.

Drop dough in 2 tablespoon portions onto parchment lined baking sheet, leaving 2 inches between dough. Bake in middle of oven for 10 minutes. Rotate sheets from top and bottom, and the bottom to the top for even baking. Bake an additional 6 minutes. Cookies should be light golden brown(4). Transfer to cooling rack. Repeat until all dough is done.

*To roast nuts, preheat oven to 325 degrees. Spread nuts on a baking sheet, and bake for 10 minutes(5). Allow to cool and rough chop.

(1) Oats before and after grinding.

(2) Chocolate morsels after grinding.

(4) Add eggs one at a time to the butter and sugars.

(5) After nuts have cooled, rough chop before folding into cookie dough mixture.

Now being that this recipe made between 50-60 cookies - share with your friends!

Chill Out!- The Dairy Godmother

The August heat had me longing for The Dairy Godmother's frozen custard. This Wisconsin treat is authentically brought to Del Ray by Liz Davis, owner, CIA graduate, former pastry chef and frozen concoction maker extraordinaire. With a Wisconsin pedigree, Liz creates wonderful flavors in addition to the omnipresent vanilla and chocolate flavors. Updates can even be sent to your email to draw you into her convivial, main street America establishment. Yes, authentic frozen custard not in a fly over state.

After our meal at Los Tios Grill, we wandered up Mount Vernon Ave. a few blocks for dessert. Large embossed windows make the inside awash with light. Muralled walls and picnic tables lend to an informal, leave your cares at home atmosphere. The Dairy Godmother is where people gather after they've shed their suit and professional countenence. It's light, social and welcoming. T-shirts, sodas and dog treats are also sold. I picked up a bag of squirrel biscuits for my 3 pups.

The chalkboard menu presents the frozen custard flavor of the day as well as several sorbet options. Frank opted for a chocolate vanilla swirl cup and I got the lime mint sorbet. The mint flecked lime sorbet was a great way to top off a Mexican meal. It sure made the walk back a lot cooler!

The Dairy Godmother is closed on Tuesdays. Hours of operation vary seasonally.

Check out the Custard Cam and Liz's great explanation about what frozen custard is as opposed to ice cream and frozen yogurt (and yes, it's the 10% milkfat that makes it so darn good)

The Dairy Godmother

2310 Mount Vernon Ave

Alexandria, Va 2230

(703) 683-7767

Los Tios Grill - Del Ray, Alexandria VA

My usual stop for Mexican food in Del Ray is Taqueria Poblano. Overall, I hear mixed reviews about the location in Arlington, and more positive reviews of the Del Ray location. Our last meal (in Del Ray) was very good and I was tempted to get drawn back to my old standby, but alas my DH and I walked a little further up the Avenue to try a new place.
Los Tios is a casual Mexican and El Salvadoran restaurant located on Mount Vernon Ave., which offers indoor and seasonal outdoor seating. As we were greeted, the indoor space expanded before me as we were led into the rich Southwestern toned cantina . In front, there is a bar with a large screen tv. Two dining rooms, one behind the other, are painted with Corals and accented with turquoise. Noise bounces easily off the walls which are punctuated with Tuscan urns and large paintings evocative of a more light-hearted de Goya.
We ate early, before 6 pm (and no, my hair is not blue..yet) and were seated right away. Our waiter greeted us shortly after and took our drink orders. A basket of warm tortillas accompanied by a thick and chunky salsa arrived in shortly after.The salsa vegetables seemed fresh in the thick picante type sauce.

The wide ranging menu offers favorites such as quesadillas, chimichangas, burittos and fajitas. Combination platters with rice, beans and salads can satisfy the urge to sample a bit. Meats and seafood platters are offered with a range of finishes from tequilla (Camerones el Cantinero) to their home style bbq sauce (Castillas Barbacoa).
I ordered the Pollo Mexicano. The thinly pounded chicken breast and shrimp were topped with a fresh salsa consisting of red onions, diced fresh tomatoes, cilantro and parsley The salsa was dressed with a bit of lime and perhaps olive oil. Accompanying the chicken and shrimp were white rice and steamed broccoli which retained a verdant color and crunch. On the side, I was served black bean soup. The soup had a nice broth with a hint of cumin. It was enjoyable, if a bit on the salty side.

Frank, my DH, had the Carne Asada Salvadorena . The skirt steak had a nice char, but not too much as to overpower the flavor of the steak. While not melt in you mouth tender (well, no skirt steak is), it was easy to chew. His yellow rice was combined with lima beans and corn, and sat beside refried beans. The thousand island dressed salad was basic but saved by seasonal ripe tomatoes and fresh avocado. On the side were 2 steaming tortilla which toughened as they sat absorbing moisture underneath the linen napkin they were presented with.
Both main dishes were light and clearly made with fresh ingredients where vegetables and herbs are concerned. The fresh and healthier ingredients left us feeling good that we did not weigh our meal down with cheese and sour cream. Not that there’s anything wrong with that. We do “south of the border” runs from time to time. Don’t judge us……..
Overall the service was very friendly. A salsa and chip refill came before we finished our first complimentary serving. My lemonade was also refilled quickly.
As we departed, we were sent on our way by the staff who thanked us warmly and held the door open as we left. It was a family friendly feeling. Speaking of family, there were many children of all ages, and highchairs were available.
Noise can be a factor if you want intimate conversation.
We opted to walk off a bit of dinner to get to dessert at The Dairy Godmother. More on that later!

Overall Frank and I thought Los Tios was an inviting cantina serving a variety of Hispanic dishes (abeit "Americanized" for the most part) with good service at a moderate price point. Dinner for two including 2 entrees, one margarita and one lemonade came to about $37 before tip.

We'll be back!

Website- http://www.lostiosgrill.com/

Location- 2625 Mount Vernon Ave

Alexandria, Va. 22310

Map it!
Powder your nose - The ladies room was a large, clean single bathroom with a diaper changing table.
Credit cards - yes

Eastern Market Reopens

On April 30, 2007, the South Hall of Washington D.C.'s historic Eastern Market was devastated by fire. The Capitol Hill marketplace, built in 1873, is one of only a few public markets in D.C. , and the only market that has maintained its initial function since opening.

So in the early hours on that late April morning, when residents and merchants stood transfixed as they witnessed the near destruction of the market, the vow came from Mayor Adrian Fenty that they would rebuild. Nearly 4 months later, a new temporary structure, the East Hall, is up and running east of the South Hall.

The thick humid air did not keep an anxious crowd from gathering outside the East Hall this morning as early as 8 am. Mayor Fenty arrived to greet the patrons and dedicate the temporary market. With merchants surrounding him, Mayor Fenty thanked all who worked on, raised funds for and supported the Eastern Market and it's merchants since the fire late April. A tile was dedicated and before the ribbon was cut, Mayor Fenty reminisced upon first walking onto the scene of the fire. "The first person who approached me asked me if we would rebuild" remarked Fenty. "We will, I said".

"You'd better" she replied.

And they did.

As the crowded funneled into the bright, airy and air conditioned hall it became apparent that this "temporary" structure was built with great care and deliberation. Most vendors* had full cases; all adorned with fresh flower bouquets.Large banners hang high above the merchants and are illuminated by natural light coming through the translucent ceiling above. Wider aisles were teaming with patrons greeting vendors like old friends, exchanging smiles and words of welcome.

It felt like something small, but very significant, was put right in the world as I watch them purvey their goods.

It was a great day for D.C. and for those suburbanites like me who also treasure the market. The Phoenix really does arise from the ashes, replete in its' technicolor plumage as it begins it's new life. Community does matter and good deeds do go rewarded.

My reward? Well, for tonight a couple of flat iron steaks from Union Meats, and many more Saturday mornings at Eastern Market. I can taste the bluebucks now...

*Market Lunch will open in two weeks when they expect to be fully equipped. The long community table awaits.