FoodFash

Adventure Begins in the Kitchen

Archives for February 2010

Gluten-Free Goodness

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Today as I headed north on Florida Ave, feelings of excitement replaced the usual feelings of annoyance that accompany the drive.  Seminole Heights is always the center of “up and coming” talk, but it’s difficult to witness the follow through as it’s not on a route often traveled.  But as I looked for 6605, I noticed more than increasing numbers on abandoned buildings, I noticed new storefronts.

The ideals of New Urbanism are ingrained in my being (another big thanks to Tammy).  And a good storefront, as nerdy as it may seem, makes me giddy.  Don’t worry, I can type and push up my theoretical nerd glasses simultaneously.  But back to the point, North Florida is on the path to being…  hip?  As I opened the door and entered Viitals Bakery & Cafe, that thought was no longer a question.  North Florida is, in fact, on the path to being hip.

I was immediately drawn to the heart-shaped cookies, but refrained.  Well, for a moment.  My lunch date was running late and my belly was raging with hunger, so I ordered one and took a seat.  “You know, I like to heat those up in the toaster oven for 30 seconds, it makes them really — “.  Sold!  I bet she’s never seen a girl in a high waisted skirt and ballet flats run so fast with cookie in hand.  And 90 seconds later, the cookie was heated, delicious as promised, and gone.

We ordered the Sophisticated Panini and the Caprese Sandwich – both beyond satisfying.  I couldn’t wait to get back to the office and tell my Heights friends about the new hot spot in their hood.

P.S.  Viitals now makes gluten-free pizza crust for Gourmet Pizza Company and that pretty much makes me do kartwheels on the inside!

Great Expectations

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Regarding food, my passion has always been in the known.  If I like a certain restaurant plate, I’ll order it every time.  If I’ve already found enjoyment in a recipe, I’ll serve it to a guest.  I’ve even gone as far as knowing every restaurant I’ll attend while on vacation, and knowing what I’ll order when I get there.  Twenty ten will be different.

Mid-February may be a bit late for a new year’s resolution, but it’s not too late.  After all, what would be the point in setting a pointless goal?  So this year I plan on being adventurous in my kitchen and your table alike.
Being vocally un-fond of tomatoes and having a newly acquired love of mushrooms, sundried tomatoes and portobellos have rarely, if ever, found a spot in my kitchen.  But tonight I was determined to venture recipe free in unchartered vegetable territory.  And I did.  But my spinach, sundried tomato, and goat cheese stuffed portobello creation was like earning a “B” on your report card – it was good, probably acceptable to others, but you know you can do better.
I know this dish has potential and will let you know when I’ve come up with “A” material!

Capital Cuisine

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The snowpocalypse put DC in quite the tizzy which turned my thirty minute airport commute into two and a half hours of shared van fun.  It seemed like a guaranteed disaster, but my van mates were delightfully entertaining and entertained by my hot off the press business cards – cards which would spark an atypical conversation amongst strangers.

Who knew that the Arlington couple would have a relative recently diagnosed with Celiac’s and the Miami gent would be a microbiologist with a pescatarian girlfriend?  Who knew!  But cards fell into place, because my van mates made the trip pass quickly and lead me to the perfect vacation send off meal.

I stole my fellow Floridian’s dinner destination, Hook, for my last meal in capital country.  I ordered grilled rockfish with polenta, trumpet mushrooms, and brussel sprout petals.  Yum!  A perfect dish with perfect company is the ultimate equation for a perfect last meal.

See you tomorrow Tampa!

Olive Juice (I Love You)

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If it were possible for one week to be longer than another, I would say this week is the longest in history.  It could be that this week is sandwiched between Superbowl Sunday and my much awaited trip to DC.  Or maybe time is following the lead of winter storms and defying scientific reason and history all the same.
With that said, my Wednesday night was a progression of running Bayshore and dinner, to running Bayshore and dinner and red wine, to running Bayshore and dinner and dirty martinis.  And although this site is typically focused on the healthy approach, a mid-slowest week ever-martini IS fashion meeting function.
A “good” dirty martini has always seemed like an impossible homemade task.  And finding a good dirty martini at a place that serves blue cheese stuffed olives is luck just short of winning the lottery.
It turns out that my dirty martini can kick a restaurant martini’s butt.  It also turns out, a good homemade dirty martini with blue cheese stuffed olives is comparable to winning the lottery as you save approximately 10 bucks per drink!
Martini – Dirty and Good:
Fresh Blue Cheese
Spanish Olives sans Pimentos, the bigger the better
Ketel One Vodka
Spanish Olive Brine