Restaurant Widow

Things to Do in Columbus - May 31 Edition

Did you know that today is a blue moon?  Whilst "researching" blue moons on Wikipedia, that vast, open-sourced trough of information in the sky, I learned that we are erroneously referring to a calender month containing 2 full moons as a blue moon.  It more accurately refers to a quarter in a year which contains four full moons than the typical three; a magazine article misprinted the definition in the 40s and that led to today's common definition.  Now you have learned something today.  All of that to say, there are loads of outdoor events you can participate in to celebrate this rare (every 2.72 years) occurrence.

• The following parks have moonlight walks tonight (May 31st) for the blue moon:  Battelle-Darby Creek Metro Park, 1775 Darby Creek Dr., Galloway, meet at the Naturalists office, 8:30 p.m. Blacklick Woods Metro Park, 6975 E. Livingston Ave., Reynoldsburg, meet at the Nature Center a second 2-mile full moon walk in one month, 9 p.m.
  Highbanks Metro Park, 9466 N. High St., Rt. 23 N., Lewis Center, meet at the Nature Center; stroll through the park in search of constellations, 7:30 p.m.  adults only
  Chestnut Ridge Metro Park, 8445 Winchester Pike N.W., Carroll, meet at the Springhouse program area by the last parking lot: a 2-mile hike 9 p.m.
• Speaking of nature, here are a few more interesting Columbus (and nearby) nature-related events: Dawes Arboretum, 7770 Jacksontown Rd., Newark — Dutch Fork Wetlands, White Chapel Road: Wetland Chronicles, Damsels in Distress, June 2nd noon - 2pm.  Cost is $5 - call 1-800-44-DAWES (32937) to register.
  Denison University, Biological Reserve, 1760 North St., Granville Bird walk guided by Whitney Stocker, 8 a.m. June 2.  Bring binoculars and be prepared for walking in wet grass. Call 740-587-6359 for more information
  Here's one for bug people like Husband: the Caterpillar Craw at Blendon Woods Metro Park, 4265 E. Dublin-Granville Rd., Westerville — Cherry Ridge Program Area.  Look for monarch caterpillars! You can also learn how to participate in research this Saturday, June 2nd at 10am.  Call 891.0700 for more information.  You can find more information about programs at Columbus' Metro Parks on their website.
• If you'd like to get some exercise and learn a little Franklin County history, the Walking Series will stroll German Village this evening at 5:30pm, and will tour New Albany Thursday (June 7th).  Visit their website for more information.
• This Friday, June 1st, is the first Pearl Alley Farmer's Market.  I'll be there, hopefully buying some strawberries but at least having lunch at El Arepazo!
• Of course, I'll be sure to see you this Saturday at one of the Farmer's Markets - North Market, Clintonville, or Worthington.
• There are concerts this Sunday, June 3rd on the Worthington Green (161 and High Street, old Worthington, click call 431-0329 for more information) and at the Park of Roses (3923 N. High Street in Clintonville, click or call 262-2790 for more information) ; both take place at 7pm. 
• How does a 850 mile yard sale sound?  Yeah, I'm tired just thinking about it, too.  Nonetheless, thousands of people turn out each year for the world's largest garage sale (I'm not looking it up, but I have to assume...actually, there's a longer one - ); the National Road Yard Sale, which takes place every year along route 40 from Baltimore to St. Louis; it's already begun - shop now through June 3rd.  Click here for more information on where to shop in Ohio.
• I love Shakespeare in the park!  Every year, Husband and I say we're going to go, and every year we manage to not make it.  I think the last time we went was for A Midsummer Night's Dream, and we were still in high school.  This summer features quite a lineup, and for the next few weeks, you can enjoy the Actors Theatre Group's "The Complete Works of Shakespeare (Abridged)."  I've heard this is a really funny presentation, so I really hope to get there this year.  Maybe I'll pack some sort of fabulous picnic and tell you all about it.  Shows are this weekend (tonight, May 31st through Sunday, June 3rd) and June 21st - July 8th; Thursdays through Sundays at 8pm in Schiller Park (in the heart of German Village).  Best of all?  Admission is free!
• This weekend is the season finale of the Columbus Symphony Orchestra season, until the fun but hot Picnic with the Pops series begins.  The concerts feature clarinetist Richard Stoltzman playing Rossini, Mozart, and Sibelius; conducting will be CSO's own Junichi Hirokami.  Shows take place Friday, June 1st and Saturday June 2nd at the Ohio Theatre (on of my favorite places in the city).  Click to buy tickets.
• Don't you want to see some good movies every once in awhile?  At least something surprising and unusual?  The Wexner Center (15th ave at High St, OSU campus) is featuring Thai filmmaker Apichatpong Weerasethakul's latest, "Syndromes and a Century" this weekend (Friday & Saturday) at 7pm.  Alas, I can never go to these events, but it sounds great.  Click here for more Wexner Center events.
• This Saturday is, of course, the Gallery Hop in the Short North.  Weather should be fantastic.  While I remain cautiously optimistic, this Gallery Hop will feature something we haven't seen in years: fully lit arches!!
• This sounds interesting: go for a romantic canoe trip down the Hocking River, by moonlight.  Enjoy a bonfire, wine, and marshmallow roast at the end of the 2 hour trip.
• This weekend is the Franklinton Art yard sale.  Support local artists and get some inexpensive art!  894 W. Broad Street.  Call 275-4988  for more information.

This week's list features loads of great events.  Of course, this doesn't even begin to cover all of the events going on in Columbus this week; next week I'm going to try to have my list out earlier, so that you can plan earlier in the week.  Get out there and have some fun!  And don't forget to tip your waitress!  She can't attend any of these events because she'll be working!

How I Waste My Time

Just because I don't have a desk job doesn't mean I don't spend endless minutes cruising the internets for time wasters.  I thought I'd share a few:

• First off, for those of you, who like me are visually motivated and have short attention spans, Tastespotting is a brilliant idea.  It's pure eye candy, and if you choose to click through the recipes or stories behind the pictures, you can, or you can just browse and drool.  I've even have 2 recipes pictured - my carbonara, and my salmon sashimi.  Links go to them, you can click back through if you'd like.
• The other day, Slate had a funny slideshow about LOLCats (laugh out loud cats, for those of you over 30), and it's true.  There's nothing like wasting a few hours looking through I Can Has Cheezburger?  Which, IMHO, is one of the most brilliant websites to ever launch.  Thoroughly devoted to wasting time, it's one of my favorite guilty pleasures.  I don't think you even have to be a cat lover to appreciate the website.  Of course, there's always Kitten War and Kitten Break.  Who isn't happy when looking at pictures of cute animals?  It beats going blind trying to make Exel spreadsheets.
• For local news, politics, and general raving about everything Columbus, there's Columbus Underground.  Coversations can become heated, and you have to be prepared to have everything you say deconstructed to the nth degree if you don't say exactly what you mean.  It's like your college Critical Theory class, only no credit.
• I don't read a lot of food blogs - mainly because I like to be sure my content is fresh and uninfluenced, but also because I like my content to focus almost entirely on the Columbus food and wine scene.  However, I do make a habit of reading the Amateur Gourmet (New York) and Becks & Posh (San Francisco).
• I love to read the New York Times Food & Dining page, especially the Minimalist (Mark Bittman's column).
• Of course, there's also the Dispatch Kitchen page.  They're, um, documenting their experiences this summer with a CSA subscription!  From Elizabeth Telling Farm!  That's such a brilliant idea.  So glad I thought of it last year (so did these other local bloggers: here and here).  I wish I would have a parent company paying for mine, though.  Just kidding, then I'd have to fight my editor to let me post recipes that could just as easily come off the wire service.  Again, let's keep things local.
• I love Cleveland food writer Michael Ruhlman's blog, and it even contains some posts from Anthony Bourdain (I know from my survey we're all Bourdain fans) and you've got to love someone who challenges Bourdain to film an episode of No Reservations in Cleveland and wins.
• Even if you aren't trying to lose weight, I think a perusal of Half of Me is a really, really funny read. This girl takes a long time to lose over half of her body weight, pound by pound.  She's a really funny and smart writer, probably why she got a book deal.

Well, there you have it.  A few ways I like to waste my time.  I hope you enjoy them as much as I do.  Happy wasting the Man's dollar!

Pan Seared Copper River Salmon with Pasta, Favas and Fennel

I know, I know - two salmon recipes in one week?!  But a very thoughtful reader reminded me that Copper River Salmon season is upon us, so when I saw this dark red beauty at Whole Foods today, I just had to buy some for dinner.  This is how the "what to have for dinner" thought process went: I knew I wanted salmon, I knew I wanted fennel.  While browsing, I caught sight of some favas and thought OH!  FAVAS!  Then I was shopping at Carfagna's and bought this cool pasta shape, "calamari" - it's shaped like calamari rings - and thought, hmm, maybe I can toss the favas in some pasta and olive oil with lemon juice.  And fennel.  Then, when I got home from shopping, I decided to taste the new brand of anchovies I bought, and then I had this open can of anchovies, and suddenly, the picture of my dinner was complete.  I rarely use recipes, especially for pasta or entrees - recipes for me are usually relegated to baked goods, which require a particular ratio of ingredients to be successful.  I just thought I'd give you a little insight into how I develop recipes for you. 

So, what is Copper River Salmon and why is it so expensive?  Well, the Copper river is a 300 mile long, glacier fed river in Alaska. Each Spring salmon begin the journey back to their home waters to mate.  Because they have other things on their mind than eating, they bulk up and store fat for the long journey, which gives them their characteristically rich flavor, and adds an extra dose of important Omega 3 fatty acids, as well. (source)  This fillet is a Copper River Sockeye (I should have taken a picture of it pre-cooking); the king variety will be arriving soon as well, and contains a big more fat and packs an even richer punch than the Sockeye or Silver varieties.  According to the website linked above, Copper River Salmon is dressed immediately upon catching and is shipped fresh to market (most fish is frozen on boats).

The picture might look like the skin of the fish is burned; it isn't.  I think it is very important to eat the skin of the fish, since much of the fat in the salmon is located just below it.  Although I couldn't find a source that would confirm this exactly as fact, I have heard many times that the skin is where the good things are located, such as those all-important Omega 3s.  Because I don't like mushy skin, I always start the fish out in a hot pan with a little oil to ensure a yummy, crisp skin. 

Salmon and fennel are a classic combination which should be enjoyed whenever possible.  Fennel is quite good for you, and tasty besides.  1 cup of fennel contains a mere 26 calories and is high in fiber, vitamin C and Potassium.  If you get into super healthfoodiness, this meal is great for people who suffer from inflammation, as both fennel and salmon contain compounds which reduce inflammation.  In fennel, the phytonutrient is called anethole, and is even thought to prohibit tumor growth and protect the liver from toxic chemicals.  Talk about a wonderfood. (source)  Salmon is another nutritional powerhouse - it is loaded with B vitamins and omega 3 fatty acids.  Niacin, vitamin B3, has been shown to lower cholesterol, and consuming fish such as salmon has been shown to improve cardiac function and reduce the occurrence of cardiac arrhythmia and it also lowers triglycerides. (source)

So I think your mission is clear: get out there and eat some salmon, preferably the fatty and tasty wild Copper River Salmon we'll have for the next few weeks.  Your heart with thank you.  The price tag might be a bit of a shock at first - the salmon I bought today was $24 a pound, but I only purchased 6 ounces for myself, and it was around $7 for one fillet.  You're sure to pay far more than that if you eat it in a restaurant.

Super Healthy Pan Seared Copper River Salmon with Pasta, Favas and Fennel - serves 2

Two 4-6 ounce Copper River Salmon fillets, skin on, but looked over to be sure all scales have been removed
Olive Oil for cooking, and extra virgin olive oil for drizzling (I'm too cheap to be Mario Batali, using only $15 bottles of olive oil for sauteing.  Maybe one day)
2 cups dried smooth pasta shape such as gemelli, or these fun calamari rings
1 small tin (1 ounce) anchovy fillets, chopped finely
4 cloves garlic, minced
1/2 cup pasta water
1/4 cup white wine
1 juice from 1 lemon
1 pound fresh fava beans, hulled, blanched, hulled and shocked in ice bath (see my former fava post for more detailed instructions on how to do this)
1 large or 2 small fennel bulbs, trimmed of any brown bits and sliced very thinly (on one of my favorite tools)
salt & pepper

Preheat your oven to 400 degrees.  Cook the pasta in salted water until al dente, then set aside; you should cook it right next to the sauce, so that you can add the pasta water easily.

For the fennel: place shaved fennel in a small bowl and drizzle with about a tablespoon of extra virgin olive oil.  Drizzle with juice of 1/2 lemon, sprinkle with salt and pepper and toss to coat.  Set aside.

For the sauce: Heat one tbsp olive oil over medium-low heat and add the chopped anchovies and minced garlic; mash with a wooden spoon and cook until everything has practically melted together, about 10 minutes or so.  I like to do this first and then get on with everything else.  When they have melted, turn the heat up to high and add the pasta water (I like to add it directly from the boiling pasta, right before it's done); reduce until the water is almost evaporated, then add the white wine.  Cook until you have just a nice, thick sauce (there will only be a small amount) and then add the drained pasta to the mixture.  Turn the heat off and drizzle with about 2 tbsp extra virgin olive oil and juice from half of the lemon.  Add the favas and stir to coat.  Taste and correct seasoning: you probably won't need salt, because of the anchovies, but a nice crack of pepper will be nice.

For the salmon: Heat a nonstick saute pan over medium-high heat and add a little olive oil.  Pat the salmon fillets dry with paper towels and sprinkle with salt and pepper.  Place the fillets skin side down in the pan (you should hear sizzling) and don't move them!!  Allow to cook for about 3 minutes and the place the pan in the oven while you get on with everything else, or about 5 minutes for a nice medium - medium well.  (Notice: I never turned the salmon.  It won't stick, I promise.  The trick is to not move it)

Place the pasta in bowls and put a salmon fillet on top.  Top with the fennel salad and serve, maybe with some nice crisp white wine.  Eat outside!  It's nice out!

Ode to Toby Run Shitake Mushrooms, with Pasta & Cream

Husband and I have been totally enamored of these Toby Run shitake mushrooms for a few years now.  Toby Run also sells oyster mushrooms - which I always want to buy because they are so lovely, especially the pink ones - but when I have to make a choice, it's always the shitakes.  I'm not sure if I can describe exactly why these mushrooms are so delicious, or why they're better than others; it might just be the fact that fresh mushrooms taste so much better then anything you buy at the grocery store that's been sitting around, drying out for awhile.  They are rich and meaty, flawless, clean, and delicious.  I knew what I had to do with them the second I saw farmer Jim Rockwell at the North Market Farmer's Market on Saturday, where I gushed that I've been waiting for these mushrooms for 6 months, making the farmer smirk just a little.  Ah well, some people dream about cake: I dream about mushrooms.

Shitake mushrooms have large amounts of naturally occurring MSG, as well as a similar flavor enhancing compound "synergistic with glutamate" (McGee, On Food & Cooking), GMP - guanosine monophosphate - making them have that ineffable savory quality - umami - which we love in things like seaweed, Parmesan cheese, and cured meat products.  Did you know that the Chinese have been cultivating shitake mushrooms since the 13th century?  and that mushrooms contain high levels of iron (20% in one cup).

This pasta is quick, easy, indulgent, and delicious.  And it's vegetarian.  It isn't really a diet dish, but something I love to make every year when the mushrooms come out.  It is inspired by something served every year at G. Michael's when the morels arrive.

Ode to Shitake Mushrooms, with Pasta, Cream and Herbs - Serves 2 as an entree, or 4 as an appetizer

For the pasta:
1/2 package cappelini (angel hair pasta)
2 tbsp butter
1 tbsp olive oil
1 large leek, quartered and cut into very small slivers
1 small bunch chives
2 cloves garlic, crushed
3 sticks of thyme
10 sage leaves, whole
6 ounces white wine
6 ounces heavy cream, plus about an ounce or 2
salt & pepper
4 dashes Tabasco

For the mushrooms:
1 tbsp + 2 tbsp butter, divided
1 tbsp olive oil
8 ounces shitake mushrooms, stems removed, caps slivered
4 ounces white wine
salt & pepper

Make the sauce: Melt the butter with the olive oil in a large skillet and cook the leeks with a sprinkling of salt over medium - medium low heat until they are very tender - but without browning, about 15-20 minutes.  When they are very soft, add the chives and the garlic and stir together.  Turn the heat up to high and deglaze the pan with the white wine.  When the wine has cooked almost away, add the herbs and the cream.  Season with salt and pepper and bring to a boil, then reduce heat to medium and let the sauce simmer while you do everything else.  If the sauce begins to get too thick, add a little cream.  Remove the herbs, add the Tabasco and taste; correct seasoning as needed.  The Tabasco here doesn't add spiciness per say, just a little "zing" to balance the richness of the cream.

Make the Mushrooms: heat the olive oil and 1 tbsp of the butter over medium high heat and add the mushrooms.  When they are about half cooked (just beginning to lose their whiteness and turn soft), add the wine and season with salt and pepper.  When the wine is nearly cooked out, add the 2 tbsp of butter.  Taste and correct seasoning.

Cook the pasta according to package directions, being sure it is just barely al dente.  It should still have some bite and not be completely cooked.  We are going to be putting it back on the heat, and it is very easy to overcook this skinny little thread.  Drain the pasta and place into the cream sauce.  Toss with tongs until the pasta is thoroughly coated.  If necessary, add a little more cream.  Place the pasta in bowls and top with the sauteed mushrooms.  Crack a little black pepper over and top with more chopped herbs, if desired.  Mmmmm.

Cheesy Grits with Bacon

It's a shame I spent so much of my life in fear of grits.  In my old age, I've even begun to think fondly of the mush my mom used to fry up, doused with a little maple syrup.  Of course, no one can make grits like my good friends at G. Michael's, but we can try.  Anson Mills is a great source for grits, although there are also local resources for grits; in a few weeks, Quiver Full Farms will be selling coarse cornmeal at the North Market (in addition to numerous wheat varieties, oatmeal, and granola).  Because cornmeal contains natural oils, it can go off rather quickly.  For this reason, I find it is best stored in the freezer, where it will keep at least 6 months.  You can use any kind of cornmeal to make grits, although I prefer a coarser grind; this keeps the texture more interesting, and prevents that "Cream of Wheat" consistency you see a lot in grits.

Under no circumstances should you use instant grits.  As a matter of fact, Anson Mills suggests you cook their grits for 90 minutes - their "quick cooking" grits take 50 minutes.  Cooking grits properly ensures a smooth, nearly custardy texture.  Of course, this is for soft or creamy grits.  Cooking grits for grilling or frying is something else altogether, and we'll discuss that soon.

There are about as many ways to cook grits as there are cooks to cook them - a friend of mine insisted they should be cooked in a double boiler for hours.  I haven't tried his method.  That might be a subject for another day. 

I prefer the following method which was taught to me by my former chef (although he would have added a good dose of cream, which I left out).

Cheesy Grits with Bacon - serves 4

1 cup cornmeal
2-3 Tbsp butter
4 ounces cheese - cheddar, Gouda or Gruyere - I used my aged Gouda from Oakvale Farms, and it was perfect - grated, plus a little extra for garnish
4 strips thick bacon, cut into lardons and cooked in a pan until crisp, then drained
4 scallions, white and green parts, cut into thin disks
1 pint grape tomatoes, halved, for serving
Salt & Pepper
Tabasco, for serving

Use a 1 to 4 ratio for soft grits: one cup of cornmeal to 4 cups water.  Bring the water to a boil and add a little salt (typically, I would add a lot of salt, but we are going to add bacon and cheese at the end, so go easy).  Gradually add the cornmeal in a steady stream, stirring constantly with a whisk.  Continue whisking until the mixture comes back to a boil and begins to thicken.  Turn the heat to low and cover, stirring occasionally, and cook for about an hour to an hour and a half, until the texture is soft and smooth and there is little "grittiness."  Stir in a good knob of butter and add the cheese.  Stir well.  Place the grits into bowls and top with the bacon, tomatoes, scallions, and a little grated cheese.  Grate some black pepper over and serve with Tabasco on the side.

Cheesy grits make an especially nice accompaniment to pork dishes.

Local Sources for This Recipe:
Amish butter can be found at Weiland's and the Ansderson's
Locally produce Oakvale Farms Cheese can be purchased at the North Market Farmer's market on Saturdays, inside everyday at Curds & Whey, and at Weiland's
There are lots of places to buy great bacon in Columbus: this batch came from Oink Moo Cluck Farms, but you can also get it at Blues Creek Farms and Thurn's.

How Much Does is Cost? or How I Have Let Both of My Parents Down in Various Ways

I am, of course, completely joking.  My parents are completely proud of me considering all I have managed to accomplish so far is an English degree and a highly lucrative serving career.  Oh! and snagging a fabulous Husband.  Aren't [good] parents great?  They see the potential.  One day, I'll live up to it.

Last week, I was asked by a journalist how much I spend each week at the farmer's market - with the assumption, I think, that it was more expensive than the grocery store.  I don't really shop very frequently at regular grocery stores, and almost never at "big box" groceries, such as Giant Eagle or Meijer.  I prefer to give my business to independents - Weiland's, Carfagna's, etc. (and then of course there's Target. and Starbucks.  I'm sorry - their coffee makes me absurdly happy.  I'm a hypocrite.  A self-aware hypocrite, but a hypocrite nonetheless.  That being said, I try to give equal money to MoJoe.  We are coffee people).  At any rate, all of this to say: I don't know how it compares, and, I'm ashamed to say, when asked "what is your monthly food budget," I was stumped (sorry Mom, none of it sunk it).

I want to touch on why I haven't taken part in any of the "try to eat on the food stamp budget" business that is going on in the country right now.  I lived that way in college.  For a few months after losing a job in a restaurant, I literally could hardly afford to eat.  I lived on plain boiled pasta, ramen noodles, and occasionally cereal and eggs.  Sometimes I would go to the grocery store to buy tiny amounts of cut vegetables from the salad bar (like an ounce or two) so I could indulge in an omelet.  I remember one day when I had to break out my collection of $2 bills and other saved bills (a $20 from 1963 was, for some reason, my favorite - I almost cried when I handed it over to the clerk - I keep telling you I'm a total nerd) to buy groceries.  The upside to this is I remained thin.  It was the only benefit.  The constant stress and worrying made me crazy.  Friends were always bugging me to go out but I couldn't.  This might be why when I got out of college, I worked 3 jobs and spent hundreds of dollars a week going out to dinner and guzzling Veueve Clicqot.  All of this might have sent me down a particular path in life; maybe I always work in restaurants so I'll always be sure I have enough food (anyone who has seen me knows there's no shortage of food in my life now).  I just can't go back to that.  This might be a sign of weakness on my part.  So be it.  I think it's good lawmakers are doing it (that's as close to political as you'll hear me get.  Unless you're unfortunate enough to be near me after a nip of the old Basil Hayden, when I suddenly turn into a raving - sorry dad - bleeding heart).

I do what works for me.  I don't expect everyone to espouse my theories of eating, although it would be nice.  I have the luxury of having a good job and being able to make the choice to support (mostly) local farmers and purveyors.  I also have the luxury of having enough time to think about what I'm going to make, and time to make it.  Sometimes I don't have the energy to put into it.  Sometimes I eat tuna out of the the can.  Sometimes I eat instant noodles.  I realize there are lots of other people in better or worse situations than me, but at this point in my life, I can only do what is the best for Husband and I.

All of that buildup to say: here's what I spent at the market yesterday, for meat, fruit and veggies, all grown locally and sold to me by the person who grew it:

• CSA subscription breaks down to $14 a week for 1 pound of asparagus, 1/2 dozen eggs, 1 bunch radishes, 1 large bag greens, 1 bunch ramps
• $6 for 8 ounces shitake mushrooms
• $4 for one quart container strawberries
• $4.50 for one large bag of arugula
• $2 for 2 bunches scallions
• $6 for about 5 pounds rhubarb
• $1.50 for 1 pound of ruby red popcorn
• $17 for 3 pounds of short ribs and 3 large beef shanks
• $20 for 2 huge boneless, skinless chicken breasts, 1 pound of thick bacon, 2 large butterflied pork chops, and 2 pounds of hot Italian sausage
• $1.50 for a large bag of "wild things"
• $6 for 8 ounces of Oakvale cheese aged gouda
• $9 for nearly 3 pounds of asparagus

Total: $91.50, included my CSA, which I paid for in February.  So I spent $77.  I don't always buy so much meat (most of this went into the freezer); my typical marketing day is about $40 - it gets a little higher later in the year when I am buying pounds of tomatoes and peppers and sweet corn. I purchased enough meat for about 8 meals for 2* and enough produce for 2 breakfasts, 4 desserts, a few snacks of cheese and popcorn, 5-6 servings of salad, and 6-8 servings of vegetable side dishes, depending on what I decide to make. 

Combined with things from my pantry,  I will probably make about 6 pasta dishes, 3 meat-based dishes, 2-3 egg-based dishes, a few salads and meat-free dishes, a few snacks and light meals, a cake, a rhubarb crisp, and some bowls of chopped strawberries.  That equals about $6 per meal for 2 ($3 a person), not counting snacks or desserts.  $6 for fresh, healthy, locally-produced food.  About the same as one fast food "value" meal.

*well, 2 of us, 3 of other people; Husband eats in what he likes to call a camel-like manner, meaning he eats as much as possible whenever he can, because after years in the restaurant business, you never know when your next opportunity for eating might be. He has a rather astonishing ability to consume - just ask the people who have been in corndog or canolli-eating contests with him,

CSA! & Market Report for May 26th

Update (June 1):  Here are the recipes I made with this weeks' Market trip:
Cheesy Grits with Bacon
Toby Run Mushrooms with Pasta & Cream
Other things - Salads, Pasta

Today was my first CSA pickup!  Yay eggs!  The good news, for many of you new subscribers who signed on this year, is that Sandy has a new farmer working on her farm - Chef John!  (Formerly of Alana's) This enabled her to have more CSA subscriptions available.  This is especially nice because I'm guessing you could get some cooking suggestions while you're shopping; Alana's has used produce from Elizabeth Telling Farms for years so John has some experience cooking with her products.  My CSA box this week, a little light this time of year, included a nice big bag of greens, asparagus, eggs, radishes (pictured below), and ramps (which, I learned, are harvested on a long walk in the woods, through a lot of mud)!  I also bought a bag of "wild things," mostly lamb's quarters (pictured below), from the farm.

I bought pounds and pounds of asparagus at Wishwell Farms - you never know when it's going to be the last week (although we are lucky enough to have a pretty long season here in Columbus, owing to being between two hardiness zones, meaning we get it early from the southern and western parts of the state, and later from the northeast, and even the southeast.  I bought some aged Gouda from Oakvale cheese (any chance we could age that for a few years?  That'd be great) and a nice big bag of arugula from Comb's Herb Farm.  Also, of course, more strawberries from Rhoades farms. 

Best News!  Toby Run Mushrooms are back at the North Market!  Husband and I have been waiting for these for 6 months:

From the Worthington Market, where I took this picture of a flower:

I bought some short ribs (had an undocumented dinner of them last Sunday; they were divine) and beef shanks from Up the Lane Beef; chicken breasts, hot Italian sausage, bacon and pork chops from Oink Moo Cluck Farms.  I also bought some popcorn and rhubarb (Pop & Judy's farm) - last week I made a pretty tasty rhubarb cake that I think can be improved upon; I'll keep you posted.  And some scallions from "From My Garden" farm - scallions have been few and far between so far this year, as with chives - one of my favorite things from last Spring. 

Then I returned home and thought "this day would be perfect if I didn't have to work."  I love my schedule, but every spring when the markets start, I dream of having Saturday nights off to cook up a storm and do some preserving.  One day.  Then I made this pasta fagiole from my spoils:

Here's the recipe: Cook pasta (I used tubetti) in salted water and drain.  While that's happening, brown 2 hot Italian sausage links (remove from casings)  in a pan, deglaze pan with 1/2 cup red wine.  Add 1 can white beans, drained and rinsed, then add 1 (small) can of tomatoes with their juices, chopped (I like those fire-roasted tomatoes).  Add a big handful of arugula and stir everything together.  I grated a little of the Oakvale aged Gouda over the top, being temporarily out of Parmesan.  Yum!  Hopefully it contained enough complex carbs and protein to sustain Husband and I through our long night of work. 

Housekeeping Notes

Dearest Readers,  I have finally completed (I think) a reworking of my "Table of Contents."  The main difference is that, when you click on a topic to the left, you will see a list of posts instead of the entire stream of posts that you have to read through to find what you'd like.  The Table of Contents will replace my old "About" Page, Category list and the old dated Archive list; however, you can still get to those pages by clicking "Archives by Category" or "Archives by Date" on the left. 

I have also removed the "Recent Posts" section from the sidebar; my 10 most recent posts are always on the homepage anyway.

I realzie this may require a few more "clicks," but I did this in an effort to streamline my site and make finding specific recipes or reviews easier. 

Please provide feedback!  Would you like to see pictures on the topic pages?  Have you encountered any broken links?  Links sending you to the wrong post?  Can't find something you used to love?  Think it's confusing?  Better?  Am I opening up too many new windows?  Please let me know what you think.

Danny's Deli

I have been to corned beef heaven, and I am back to tell you about it.  I am a corned beef prophet.  Heed me.

You know that moment, when you have really, really good sushi, and it's like you've never had it before?  An epiphany, we English majors call it. 

It used to be, I would look at those pictures of New York deli corned beef sandwiches where the corned beef was piled to the sky and wonder how that could appeal to anyone.  That was because I was eating bad corned beef.  And paying out the nose for it.  You might be aware that there is a deli in town that begins with a K.  I am not a fan of that other deli, and used to yearn for a good deli.  No longer.

For months I have been hearing about Danny's Deli, and kept nagging Husband to join me for a lunch.  Alas, since most of our lunches have been devoted to burgers as of late, we haven't had much room for anything else (literally and figuratively).  But today, when we had to be out of the house for a few hours having some work done, I suggested we get lunch before our usual afternoon MoJoe coffee drinking and computing.  I am a genius. 

First of all, how to get there: although the address is on Broad Street, the storefront is actually on Front, just south of the intersection of Front and Broad; there are lots of meters on Front Street, so I'd recommend parking at a meter and walking over.

The lighting is cafeteria fluorescent harsh, something that might discourage me from future dining, but I don't think you could keep me away from Danny's forever.  Okay.  Enough exposition.  Let's get to the meat.  Oh, the meat.  Danny's might be the only deli in Columbus to boil their own cured beef every morning (that K deli ships it in), and do they ever reduce it to a meltingly tender, not fatty, soft, savory, salty, mmmmmmm.  You see, corned beef typically comes from the brisket, which contains a lot of cartilage.  Cooked properly, the cartilage should melt away, coating the meat with a light whisper of savory gelatin (which is, of course, cartilage and other nasty bits, cooked down).  After all of the connective tissue has melted, only the meat is left, and, when thinly sliced, makes the meaty bits practically melt in your mouth.

Are you hungry yet?

Husband and I both chose a Reuben, me with fries and he with onion rings.  To be sure, we didn't even need the side dishes - as a matter of fact, I wished I would have ordered the slaw instead, just because I was on meat overload (not intended to be interpreted negatively).  Everything about this sandwich was perfect - the grilled light rye bread, the piles and piles of beef, the way they serve the thousand island dressing in a squeeze bottle, so that you might apply it at your whim (dangerous), or you might choose the brown mustard which is also on the table.  Just in case the scale is off in the photo, that pickle is about 2 1/2 inches in diameter; the sandwich is a good 4 inches tall.  That's right.  I took half the meat out to eat with a fork, just because there was no way I could eat this sandwich in one bite.   

Fries were of the forgettable, frozen nature, but the onion rings were very good.  There are lots of other things on the menu here at Danny's, but I have a hard time imagining having anything else.  There are daily specials - confidential to Sam E - Thursdays is Salisbury Steak Day.  They even offer a $3 corned beef hash - with 2 eggs and toast - for breakfast.  This is one breakfast I might have to get up before breakfast for, as my dad would say. 

So, lunch at Danny's was $25 (2 sandwiches, fried, onion rings, 2 sodas) - at first it seemed high, but then we discussed that the same lunch at the K deli would have been over $40 (no, I'm not joking); furthermore, there is actually a "jawbreaker" sandwich, which we could have easily split - truth be told, we could have split the regular Reuben, and we didn't need the sides at all (at least I didn't).  Half of my sandwich came home in a box to be enjoyed by Husband after work. 

I really wanted to try some of their soups - particularly the matzo ball, which is my penicillin when sick, but it was 90 degrees today by 11:30am.

Service was very friendly and quick, as any downtown spot should be.  If you work downtown, you have no excuse to not rush to Danny's this minute.  Do it!!

Info:  Danny's Deli 37 W Broad Street (entrance on Front St) 614.469.7040

Things to Do in Columbus - May 23 Edition

This is the third time I've begun this post, thanks to my inability to save as I go and the trials of trying to post at a public place, relying on someone else's wireless connection.  So, hopefully my frustration won't translate into a lacking list!  I'll do my best.  This isn't my first misfortune with technology this week.  I decided to add a whole new feature to my website, but the Tinies ate part of the equipment I need to do so.  I am not joking.  At any rate, let's get on with the things to do this week/end.  It's hot outside baby!  (Three times I've written that, and I have still decided it's an acceptable thing to start off with.  I am so unoriginal)  We here in Columbus Ohio are suffering under the first air quaility alert of the year.  I usually associate air quality alerts with late July, when it's so hot and humid one feels like a dumpling in a steamer.  Just call me shumai. *save*

As always, if you have an event to add, please let me know about it.

• This Saturday (11:30am - 3:30pm) is the annual Salmon Roast at the Hills Market in Worthington.  The Hills is a lovely gourmet grocery who does a brisk business in wine and prepared foods (in a similar spirit as Weiland's); they even have a blog.  Alas, they are a little out of my "bubble."  Nonetheless, you can enjoy food, music and libations this Saturday.  Sounds like a good time.  If you don't have to work at 4.
• This Saturday (10am - 9pm) and Sunday (11am - 7pm) is Asian Festival at Franklin Park (1777 E Broad st).  Every year at Asian Festival I eat something I've never had before, and it's about the only place in Columbus where you might try durian for the first time.  Read about my day at last year's Asian Festival.
• *save*
• Who wouldn't want to go to something called "ARTpancakes?"  Saturday morning at the Dublin Arts Center, from 9am - noon, you can munch on Bob Evan's pancakes and see demonstrations, learn a few things, see animals from the wildlife preserve, and take tours of the Center.  Admission is $5 - 7125 Riverside Drive in Dublin.
• If you feel like a little drive and you're a crafty sort (I know there are loads of you out there), you might be interested in seeing the "Pieced Together" exhibit at the Decorative Arts Center in Lancaster (through June 4th).  Hours are Tuesday through Sunday 1pm - 4pm, and Fridays 6p, - 9pm as well.  The exhibit is divided into bed quilts and art quilts, and displays historic and contemporary quilts.  Best of all, admission is free.  145 E Main street in Lancaster.  Call 740.681.1423 for details. 
• This Saturday is the Grandview Art Hop, along Grandview ave from 4pm - 10pm.
• This Friday is 4th Fridays in uptown Westerville.  Shops will be open late to accomodate shoppers, and the theme of the event will be the Great Outdoors, with representatives from the Zoo and the Department of Natural Resources on hand to encourage you to get outside!
• When's the last time you had a good stroll with all of your zombie friends?  Oh?  Never?  Well, you can correct that this Saturday at the Zombie Walk at Goodale Park.  Ah, it reminds me of my "dressing up as characters from Interview with a Vampire" days.  Those were good times. Oh, is that too much information?  My apologies.  I think I might have mentioned before I was an odd duck.  Zombie walking begins at 5pm.  Should be good people watching if nothing else.
• The Actors Theatre Group will present Mary Stuart through June 7th at Schiller Park in German Village.  Performances are Thursdays through Sunday evenings at 8pm.  Bring chairs and picnics!