Beyond Delicious

DC Snowstorm Fare

Posted on February 9, 2010 at 6:13 PM

Here's What We've Been Eating Since We've Been Snowbound...

Friday Evening...

Coppola's Pizza made with Mary Contini's Pizza Dough
Fresh Greens with Parsley Vinaigrette

Saturday...

Patrick O'Connell's Bourbon Pecan Waffles

Colcannon Soup Garnished with White Irish Cheddar and Scallions
Buttermilk Biscuits

Dinner at our Friends and Neighbors...
Martinis
Curried Chicken with Basmati Rice
Roasted Carrots and Brussel Sprouts

Sunday...
Texas Omelets with Toasted Corn Tortillas

Leftover Colcannon Soup

Beer and Wine
Tortilla Chips and Salsa
Superbowl Chili
Greens with Avocado and Lime
Chocolate Cake

Monday...
Oatmeal with Brown Sugar, Toasted Walnuts and Golden Raisins
Marinated Pan-Seared Skirt Steak Quesadillas with Chipotle Cream

DC Foodie Haunts

Posted on January 8, 2010 at 9:47 AM

So my cooking student Tinu and I spent yesterday morning working a few of DC's food and kitchen haunts. We had a BLAST!!!

First stop Rodman's... where weekdays are best to navigate narrow aisles stocked with crowded inventory. There we perused specialty foods with DC's chefs and foodies out and about early to find the "best cooking ingredients for the buck".

On special at Rodman's this week... DeCecco dried pastas, Colavita Olive Oil, Cento's DOP San Marzano tomatoes, Rao's Marinara, Cerulean Seas Iodized and Maldon Flake Sea Salts and more.

Then we were off to Sur la Table to consult with Lana and Harry on Tinu's much needed kitchen tools. Among them... a dozen or so tiny spoons for taste testing while she cooks.

Williams and Sonoma's " hurry while it lasts" after Christmas sale tables were next.
Tinu walked away with a matching set of Italian soup and pasta bowls, serving bowls and platters... all 75% off!!!

Last but not least we crossed over to Border's for two of Just Simply... Cuisine's favorite cookbooks... Mark Bittman's "How to Cook Everything" and our old mainstay... Julee Russo and Shelia Lukins "The New Basics".

Our next excursion...

A weekly grocery shop and back to Tinu's to menu plan and prep.

Can't wait!

Christmas Decadence

Posted on December 28, 2009 at 3:46 PM

Michel Roux sets the stage for our family's traditional Christmas breakfast.

His cookbook "Sauces Sweet and Savory Classic and New" whisks us through our "once a year" hollandaise and is a "must" for anyone wanting to master the techniques of sauce-making.

Our Christmas morning menu...

Mimosas
Eggs Benedict with Hollandaise Sauce
Vermont Artisan Butter
Christmas Stollen with Huckleberry Preserves
Mixed Berries and Cream
Irish Coffee

Sweet Underrated Underused Marjoram

Posted on December 28, 2009 at 1:03 PM

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We cook with marjoram all year long at Just Simply... Cuisine. It still grows in a sunny pot outdoors... even after our December blizzard and frigid temps.

A member of the mint family... fresh marjoram 's small oval pale green leaves are mild and sweet with an oreganolike flavor.

Marjoram works with almost any dish... fish, poultry, veggies, meats, pasta, sauces and stews.

Just remember to...

Add it at the end of your cooking time to capture its essence and delicate flavor.

Some of our Marjoram favorites...

Roasted Jumbo Shrimp with Greek Feta, Olives, Lemon and Marjoram
Butterflied Whole Chicken Roasted with Garlic and Marjoram
Pear, Eggplant and Toasted Walnut Bruschetta with Fresh Marjoram Leaves
Oven Braised Pot Roast with Red Wine and Sprigs of Fresh Marjoram
Homemade Buckwheat Fettuccine in Beef Broth with Marjoram and Pecorino
Our Secret Marinara

Where Can We Find Happy Eggs?

Posted on December 11, 2009 at 12:38 PM

From someone who goes out of her way to buy eggs from happy hens... the egg carton labeling info below is quite disillusioning. Oh DC... when will you allow us to raise our own chickens?

Just in from a most reliable source the Humane Society via my son Mickey!!!


Egg Carton Labels

A brief guide to labels and animal welfare

The vast number of consumer labels affixed to egg cartons can leave a shopper feeling dazed and confused. One carton may label its eggs "Natural." Another carton may call them "Free Range," while yet another may claim its eggs are "Certified Organic." How are thoughtful consumers supposed to know what these labels and claims really mean?

The truth is that the majority of egg labels have little relevance to animal welfare or, if they do, they have no official standards or any mechanism to enforce them.

The Labels

Certified Organic
The birds are uncaged inside barns or warehouses, and are required to have outdoor access, but the amount, duration, and quality of outdoor access is undefined. They are fed an organic, all-vegetarian diet free of antibiotics and pesticides, as required by the U.S. Department of Agriculture's National Organic Program. Beak cutting and forced molting through starvation are permitted. Compliance is verified through third-party auditing.

Free-Range
While the USDA has defined the meaning of "free-range" for some poultry products, there are no standards in "free-range" egg production. Typically, free-range hens are uncaged inside barns or warehouses and have some degree of outdoor access, but there are no requirements for the amount, duration or quality of outdoor access. Since they are not caged, they can engage in many natural behaviors such as nesting and foraging. There are no restrictions regarding what the birds can be fed. Beak cutting and forced molting through starvation are permitted. There is no third-party auditing.

Certified Humane
The birds are uncaged inside barns or warehouses but may be kept indoors at all times. They must be able to perform natural behaviors such as nesting, perching and dust bathing. There are requirements for stocking density and number of perches and nesting boxes. Forced molting through starvation is prohibited, but beak cutting is allowed. Compliance is verified through third-party auditing. Certified Humane is a program of Humane Farm Animal Care.

Animal Welfare Approved
The highest animal welfare standards of any third-party auditing program. However, there are no participating producers that sell to supermarkets. The birds are cage-free and continuous outdoor perching access is required. They must be able to perform natural behaviors such as nesting, perching and dust bathing. There are requirements for stocking density, perching, space and nesting boxes. Birds must be allowed to molt naturally. Beak cutting is prohibited. Animal Welfare Approved is a program of the Animal Welfare Institute.

Cage-Free
As the term implies, hens laying eggs labeled as "cage-free" are uncaged inside barns or warehouses, but they generally do not have access to the outdoors. They can engage in many of their natural behaviors such as walking, nesting and spreading their wings. Beak cutting is permitted. There is no third-party auditing.

Free-Roaming
Also known as "free-range," the USDA has defined this claim for some poultry products, but there are no standards in "free-roaming" egg production. This essentially means the hens are cage-free. There is no third-party auditing.

United Egg Producers Certified
The overwhelming majority of the U.S. egg industry complies with this voluntary program, which permits routine cruel and inhumane factory farm practices. Hens laying these eggs have 67 square inches of cage space per bird, less area than a sheet of paper. The hens are confined in restrictive, barren battery cages and cannot perform many of their natural behaviors, including perching, nesting, foraging or even spreading their wings. Compliance is verified through third-party auditing. Forced molting through starvation is prohibited, but beak cutting is allowed. This is a program of the United Egg Producers.

Vegetarian-Fed
These birds' feed does not contain animal byproducts, but this label does not have significant relevance to the animals' living conditions.

Natural
This label claim has no relevance to animal welfare.

Fertile
These eggs were laid by hens who lived with roosters, meaning they most likely were not caged.


Omega-3 Enriched This label claim has no relevance to animal welfare.

Virtually all hens in commercial egg operations--whether cage or cage-free--come from hatcheries that kill all male chicks shortly after hatching. The males are of no use to the egg industry because they don't lay eggs and aren't bred to grow as large or as rapidly as chickens used in the meat industry. Common methods of killing male chicks include suffocation, gassing and grinding. Hundreds of millions of male chicks are killed at hatcheries each year in the United States.


Winter 2010 Newsletter

In the winter edition find out about local cold weather produce and recipes for Just Simply... Cuisine's Pancetta Studded Beef Tenderloin and Sweet Corn Pudding. Read more »

Seasonal Sign-up Classes!

Come join us for our Valentine's Day Sign-up Cooking Class scheduled for Saturday, February 13th starting at noon.
Find out more

About Beyond Delicious DC

Beyond Delicious DC is the blog and seasonal newsletter of Washington, DC based cooking school Just Simply... Cuisine.