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Archive for September, 2009

Sep 30

3 Comments

Duck Fat Fries

I mentioned duck fat fries in my previous posting, so I thought I’d go into a bit more detail.  First off, they’re super addictive, flavorful and very easy to make.  They’re a killer side to a meat dish.  And I like to think the version I’ve created at home is just about as good as any I’ve had in a restaurant.

You can technically use any kind of potato but if you’re cutting your own, make sure they’re sized consistently so that they cook evenly.   Potato wedges are an easy way to accomplish this.  Personally, I like getting pre-cut, frozen shoestring fries (make sure to get them plain, without added spice).  You can follow the instructions on the bag for cooking them in the oven, with a few special fatty touches.

Duck fat is pretty cheap to order online.  I found a 7 oz container at D’Artagnan but a quick Google search will provide all kinds of results.    Before sticking your fries in the oven, give them a healthy covering of fat and then spread them out in a single layer.

In restaurants I’ve often seen duck fat fries topped with rosemary.  I don’t mind the rosemary, but my favorite way to finish off these babies is with truffle salt.  I absolutely adore truffle salt and use it all the time; it’s amazing with eggs or steak.   So when those fries are nice and golden, take them out of the oven, pat them dry with some paper towels, and then give them a healthy shake of truffle salt and pepper.

Try not to eat them all too quickly.

Sep 29

8 Comments

Baltimore Restaurants I love

I’m relocating from Baltimore to Rockville in a few months.  While the DC area has no shortage of amazing restaurants (Minibar, anyone?)  there are a few gems in Charm City that I will sorely miss.

Salt Tavern, located near Patterson Park,  is my go-to restaurant for the ultimate in gourmet comfort food.  It is reasonably priced, with a menu that changes with the seasons.  There are 2 staple items on the menu, however, that I almost always have to order.  Everything I’ve had at Salt has been very good, but when I visit the restaurant without ordering the kobe beef and foie gras slider with duck fat fries, I feel deprived.  It is decadent.  I eventually created my own version of duck fat fries which I’ll post here at some point.

Jack’s Bistro, located in Canton, has become a recent favorite of mine.  Chef/Owner Ted Stelzenmuller brings innovative meals to the table, and I’m always excited to try new menu items.  They specialize in sous vide, a method of cooking ingredients for an extended period of time at an exact temperature.   The Sous Vide Bistro Steak Frites is always cooked perfectly, and you can smell the truffle oil before the plate hits the table.  There are appetizers such as gazpacho with cucumber foam and popcorn, or maybe you’re more in the mood for chocolate mac and cheese.   And don’t forget the fried s’mores with cake batter ice cream for desert.

Finally, I have to mention B Bistro in Bolton Hill.  Though I only managed to dine there a few times, each visit was memorable.  The location is cozy, the service friendly, and the food is delicious.   The pasta is fresh and well made.  Also, B really turned my attention toward unusual homemade ice cream.  The last time I visited they had several varieties, and I opted for the olive oil ice cream.  It was dense and rich; almost a gelato.  Some day I’ll make my own!

Sep 29

5 Comments

Zingerman’s

On my path to becoming an obsessive foodie, many books have made an impact.  Julia Child’s My Life in France truly inspired me to pursue my dreams as a culinary professional.   I’ve always feared starting a 2nd career but if she could do it at 37, I had no reasonable excuse.  It’s a wonderful book and I found strength and excitement within the pages.

Another book that has made a huge impact on me is Zingerman’s Guide To Good Eating, by Ari Weinzweig.  I cannot say enough about this book.  It taught me the importance of quality ingredients, with detailed histories and recommendations about everything including balsamic vinegar, olive oil, pasta, bread and meat.  Zingerman’s has an online store with many of these products, but it’s easy to shop around the web for the best prices.

If you don’t mind spending a bit on oils and vinegars, I have some recommendations for products I’ve absolutely fallen in love with:

Castello di Cacchiano Olive Oil has completely changed my expectations for olive oil.  It’s unfiltered and bright green, with a grassy flavor that gives a kick of pepper on the back end.  It’s perfect for dipping bread.

If you want something a bit lighter that’s more appropriate for salads, check out Maussane-les-Alpilles Olive Oil.  It still has a strong flavor with a slight pepper kick, but it’s fruity and elegant.  Lately I’ve taken to eating salads with olive oil and a bit of salt, no vinegar necessary!

However,  if you are a fan of balsamic vinegar, you MUST try Cavalli Balsamico at some point.  The price tag is hefty, to be sure, but it puts everything else to shame.  Did you know that 99% of balsamic vinegars sold in grocery stores aren’t even real balsamic?  Every foodie must taste the real thing at some point.  Try it in risotto with real Parmigiano or on top of vanilla ice cream.

If you can’t stomach the price tag, Cavalli makes a cheaper version called Balsamic Condimento that gives you the experience of real balsamic flavor for a more reasonable price.  Try it with brussels sprouts.

Sep 28

5 Comments

New Beginnings…

Well, I have to start somewhere!  Welcome to Savory Simple, a blog where I’ll be exploring my culinary creativity and documenting my experience at cooking school.

Forgive me if my writing is bit rusty to start.  I’m out of practice but hopefully my skills will improve all around, both in cooking and writing.

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