The Houndstooth Gourmet

Yes, you read correctly. Vinegar in a dessert is not a usual notion-but bear with me, it works!

This time of year, strawberry and rhubarb are in season at the farmers markets. Particularly at the Virginia markets, strawberries and abundant. Rhubarb is ramping up, and should be plentiful in the next several weeks.

If you have never eaten rhubarb, you are missing something delicious! While the leaves are poisonous, the rhubarb stalk is not. The stalks can be green, to pink, to crimson. Despite the color, they all taste the same. The taste is tart, which is the perfect foil for a sweet dessert.  Rhubarb is also wonderful in savory dishes, such as this Pork with a Rhubarb Chutney from Rachel Ray. I’ve made this and it is wonderful as well as easy. You can also make a chutney is a matter of minutes and serve it warm over vanilla ice cream. This is one versatile vegetable.

So, on to the balsamic vinegar. Balsamic and strawberries are a match made in heaven. The vinegar draws the juices out of the strawberry (maceration), making a delicious sweet and savory liquid. Combined with the rhubarb, you get a cobbler filling which hits the tongue on multiple locations, giving the dish depth of flavor.

Best of all, this is so easy!

Balsamic Strawberry and Rhubarb Cobbler

serves 6

Ingredients

• 2 cups sliced strawberries
• 2 cups diced (1 inch thick) rhubarb
• 1 cup sugar
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons corn starch (optional)
• 1 cup All Purpose flour
• 4 Tablespoons butter, chilled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 Tablespoons sugar
• 1/4 cup milk
• 1 large egg

Directions

Preheat oven to 350 degrees.

Mix strawberries and rhubarb in a bowl. Add 1 cup of sugar and stir to coat. Allow mixture to sit for 10 minutes and macerate. Add balsamic vinegar and stir. Continue macerating for an additional 10 minutes. At this point, you can stir in the corn starch if you want a thicker filling.

In a food processor add flour, baking powder, salt, sugar and butter. Blend for 20 seconds.

Pour milk into a bowl, and add egg. Whisk egg thoroughly. Turn food processor on and slowly pour milk and egg into the top. The batter should come together by the time you are done pouring.

Pour the filling into a baking dish. Spoon the batter over the top. Place on center rack of the oven, and bake for 35-40 minutes, or until the top is light golden brown.

Allow the mixture to cool for at least 10 minutes. Serve warm or at  room temperature with a dollop of fresh whipped cream or vanilla ice cream.

Tags: dessert, Recipe by Ramona
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As reported on THG earlier, Del Ray’s Artfully Chocolate, now ACKC (Artfully Chocolate Kingsbury Chocolates), has moved to Mount Vernon Avenue. This is the second ACKC location for owners Eric Nelson and Rob Kingbsbury. ACKC’s DC location opened in 2007 and delighted Washingtonians with hot chocolates, gelato and frozen drinks.

I vistited ACKC’s Logan Circle location last December and enjoyed the Diva Hot Chocolates. So much so in fact, I wished that the Del Ray location had a cocoa bar! Well, my wish came true with the opening of ACKC Cocoa Bar of Del Ray.

A demi-wall topped with a bright flowered-glass partition leads guests into the new space. ACKC’s decor sports Nelson’s signature red on wainscoted walls, topped with butterscotch yellow. His bright art hangs on the walls and adorns the cafe tables, giving a feast for the eyes as well as the palate.

Behind the display counters is a large blackboard announcing the menu; Stars of Stage and Screen (hot chocolates), The Hot Stuff (espresso and tea), Good Eats (tempting sweets and pastries), and The Cool Stuff (Italian soda, frappes, chai, lemonade). Dolcezza gelatos are also on the menu.

Oh, did I mention CHOCOLATES?

Next up for Nelson is the opening of Artfully Chef, where chocolate making classes will be offered for $25 each. Ingredients and equipment for chocolate making will also be available. Be sure to sign up for ACKC’s newsletter here.

Artfully Chocolate Kingsbury Chocolates
ACKC Cocoa Bar of Del Ray
2003A Mount Vernon Avenue
Alexandria, VA 22301
(703) 635-7919
Website: The Cocoa Gallery

Tags: restaurant, Alexandria, chocolate by Ramona
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Local asparagus is at its peak in Virginia, and the farmers markets have gorgeous aubergine-tipped stalks. With some of my purchase from the Del Ray Market last Saturday, I made a simple asparagus salad accompanied by soft boiled eggs* from my favorite egg purveyor-Keswick Creamery.

Asparagus with Sun Dried Tomato Vinaigrette

Ingredients

• 1 bunch asparagus-bottoms trimmed
• 3 oil packed sun dried tomatoes
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons red wine vinegar
• 1 small shallot, rough chopped
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Directions

In a food processer or blender, pulse the tomatoes, shallot and vinegars until the tomatoes and shallots are chopped very small. Slowly stream in the olive oil while processer is on, about 10-15 seconds. Add salt and pepper to taste.

Blanch the asparagus in simmering water for 2-3 minutes, or until they just start to bend, but are not mushy. You want them to have some bite. Transfer asparagus immediately to an ice bath to shock them. This will lock in that bright green color and stop the cooking process.

Dry asparagus and arrange on plate. Drizzle vinagrette on top.

*I soft cook my eggs for 3 minutes after the water comes to a boil, and immediatey transfer them to an ice bath to stop the cooking.

Tags: asparagus, Recipe by Ramona
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Finally, the sun broke out yesterday and I forayed into Del Ray and Old Town with my trusty Bichon Frise, Cole. Here’s what I found:

La Strada

As reported earlier on THG, La Strada is a restaurant opening in the old Los Amigos space on Mount Vernon Avenue. Set to open later this month, La Strada will offer Northern Italian cuisine, heavily influenced by Executive Chef Stephen Scott’s grandmother, Nonna Argia.

While growing up, Scott watched his Nonna cook roast beef, meatballs, and tortellini. In fact, I can’t wait to try Nonna’s Bolognese Tortellini in Broth-homemade tortellini filled with chicken, prosciutto, mortadella and Parmesan. La Strada plans to emphasize family in the restaurant. Scott’s parents and two sisters will manage the place,  and they plan to offer affordable, communal- style family meals.

La Strada will seat 60 people inside, where a communal table anchors the front of the restaurant. The communal table space will also serve as the private Wine Room when cordoned off by a curtain. An outdoor patio will seat 15.

A changing, seasonal a la carte menu will offer dishes such as Herb Stuffed Leg of Lamb and Grilled Fish.

After opening, Scott and his family plan to offer cooking classes (I for one want to know how to make Nonna’s tortellini!), wine dinners, a to-go menu, and Nonna’s Sunday Feast.

ACKC Alexandria

In December, I reported on ACKC (in DC) for D.C. Foodies. My first thought was “damn! I wish Artfully Chocolate in Del Ray offered these Dive Hot Chocolates” Well, now we can get these hot, delicious cocoa treats in Del Ray!

If you are unfamiliar with ACKC, it is a joint venture between two Alexandria, VA chocolateries-Artfully Chocolate in Del Ray, and Kingsbury Chocolates in Old Town. Eric Nelson and Rob Kingsbury opened their cocoa bar and cafe in 2007 in the Logan Circle neighborhood in Washington DC.

Artfully Chocolate will become Artfully Chef (where chocolate making and classes will be held) and Kingsbury Chocolates has closed its second floor store on King Street. The new ACKC store on Mount Vernon Avenue will offer all the wonderful chocolates as before, in addition to hot chocolates, frozen drinks and gelato. The space is cozy (and surprise! no red walls) and has about 6 cafe tables.

ACKC Alexandria opens this Saturday!

A Cupcake Store?

In last week’s Ask Tom Wednesday WaPo chat, a chatter asked Tom if he knew anything about a cupcake store planned for the space next to Grape and Bean on S. Royal St. in Old Town.

I am using my best hound skills to track down the veracity of this speculation. The space is completely empty and well, could become just about anything. But, yeah, cupcakes next to Clover-produced coffee would be awesome.

Tags: restaurant, Alexandria, a la minute update by Ramona
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The skies opened opened up this weekend, and it’s still raining! Fortunately, it didn’t deter people from going to the markets. The Del Ray market held its full compliment of vendors including Three Way Farm, whose tables were repleat with strawberries, asparagus, rainbow chard and baby arugula. I bought a quart of strawberries, a large bunch of rainbow chard, and baby arugula.

Asparagus is still in season, and a farmer from Culpepper, VA had beautiful, thin-stalked bundles for $2 a bunch. And, I’m still digging spring onions which I found for $1.25 a bundle.

You know what I’m not digging? A $.50 hike in the price of a saltena at Marcela’s Bakery stand. Not that they aren’t worth it, because they are all that and then some. But, so far this season, there are no napkins, no forks and dammit, no firey green jalapeno sauce. What up with that?

A gentlman in front of me asked for the sauce and was told that they will have some next week. We’ll see. At least my saltenas were put in a plastic container. It came in handy right after my purchase, when a bucket of water rolled off the edge of the canopy onto my head and right down my neck!

On Sunday morning, Frank and I got to the Dupont market just before the bell rang. I wanted to be sure I could ge my favorite eggs from Keswick Creamery, along with a feta sampler-a terrific bargain at $5. Speaking of cheese, Everona Dairy debuted at the market. Everona produces artisinal sheep’s milk cheese from their dairy in Virginia’s Piedmont region, where the climate and terroir is perfect for cheese making.

Owner, Dr. Pat Elliott, was on hand to give out samples and answer questions. All of the cheeses looked beautiful, but alas, I had spent my lot and will have to wait until next week to purchase some Everona cheese to enjoy at home. I’m looking forward to filling you in on my purchase!

Surprisingly, Spring Valley Farm from W. VA had ramps, along with New Morning Farm, where I purchased a bunch for $3. It’s been interesting to see how the ramps grow (and become stronger in flavor and scent) larger over the month or so that they’ve been available. New Morning also had long, firm stalks of rhubarb which I purchased at $3.60 a pound. I’m going to combine the rhubarb with strawberries to make a dessert, and use the rest to make a compote which I will pair with pork loin.

So, I have lots of wonderful fruit and produce to work with this week. Stay tuned for recipes and photos!

Until the next At The Market, eat and buy local when you can, and enjoy the photos.

Tags: District of Columbia, Alexandria, farmers markets by Ramona
6 Comments »