It's an Eggs Party, and You're Invited!

 

Have you joined in on an International Incident Party yet? If not, now is the time! Who wouldn't want to come to an eggs party, after all? And September is my birthday month, and that means I get to co-host the shindig on September 26th with the awesome Penny aka Jeroxie, the founder of these monthly soirees.

A Tale of Two Tortes: Brown Sugar Fig & Lemon Plum

plum torte

a slice of plum torte

fig torte

If you were to look over some of my recent posts - gooseberry tartlets, sour cherry compote, lavender drop scones - you might begin to doubt the truth of my past claims that I'm not generally the biggest fan of dessert.  While it remains true that I don't eat much of it, I have been on something of a sweets-making bender lately. I suppose it's because baking is so therapeutic - it forces you to slow down and only think about what you're doing, not about the million-and-one other tasks clamoring to be finished (or begun).

Gourmet Grilling Tips for Labor Day, a Philadelphia Hoagie-Eating Marathon, the Best Fish on the Planet Earth ... and More

Veggie banh mi from Ba Le Bakery in Philly

Crab Ravioli at Brewers Art in Baltimore

The "Best Fish on Planet Earth" at the downtown Baltimore Farmers Market

Welcome to another recap all of the crazy things I've been eating, doing, and writing about as online food editor for the Urbanite.  Looking back at all the writing I've been doing over the past 5 weeks or so makes me wonder how I've even managed to find the time to post here once a week, which is my self-imposed absolute, guilt-inducing minimum. Really! I think it's time to stop beating myself up about being a bad blogger.  And did I mention that culinary classes started again? I love my class this semester - more on that in future posts - but whew, it's all a lot of work.

Speaking of work ... people, eating as much food as I've been shoveling into my face, all in the name of doing my job, is not for amateurs or the faint of heart.  It really takes a lot of stamina, dedication, and sheer will power to maintain this level of gluttony. Thank goodness for my discount treadmill.

Farmers Market Salad: Fresh Field Peas & Corn with Basil, Scallions and a Garlic Tarragon Aioli

 

Little bowl, big flavor

Believe it or not, until recently I had never  tasted a fresh field pea. Can you imagine? It's enough to make my Southern great grandma roll over in her grave.  But thanks to my local farmers market, that sad state of affairs has ended and I am now acquainted - and madly in love - with all things fresh pea. I could never choose between the earthy crowder pea and the nutty black eyed pea, so for this salad I used both.  You could use canned or dried peas, but if you can get your hands on fresh ones, by all means use them.

Lavender, Cardamom & Cracked Black Pepper Drop Scones: International Incident Scones Party

When the theme for this month's International Incident Party was announced  - hosted as ever by the lovely Penny aka Jeroxie, along with August birthday babies Anh of  A food’s lover's journey and  Cherrie of Sweet Cherrie Pie - I must admit that at first I wasn't terribly inspired. Scones. What to do? Unlike many of my fellow party goers,  scones are not a cultural reference point for me. I didn't grow up enjoying scones at tea time.  I don't even know when "tea time" actually is.  I take coffee breaks and eat bagels.  Of course I wanted to make fun and creative scones, but I had no idea where to begin.

But then one day I was flipping channels on the TV, and I caught the end of a cooking show - I don't remember which one - about something called "drop scones." Hmmm. They looked like little pancakes. Ah, pancakes! Now that I can work with. Indeed,  a bit of research taught me that drop scones are also called Scottish pancakes. They differ from typical American breakfast pancakes in that they're smaller and not necessarily sweet, which I found appealing.

Knives Down, Hands Up: I Judge an Iron Chef-Style Competition at the Smithsonian National Museum of the American Indian in D.C.

Secret Ingredients ...

Lightning fast prep work ...

Judging hijinks ... (from left: Josh Gibson, me, and Oren Molovinsky)

Anyone who has ever fantasized about trading places with Padma Lakshmi (guilty) or Tom Colicchio will understand how excited I was when I was invited to be a judge at a live chef-to-chef competition at the Smithsonian National Museum of the American Indian's Living Earth Festival.  My excitement, I must confess, was tempered with a touch of tummy rumbling nervousness, as speaking in front of people is far from my favorite thing to do.  You see, just a couple of weeks prior to the Smithsonian competition,  I  sat in as a judge for another food competition in Baltimore for an Urbanite article, and I was a bit unnerved to have to speak into a microphone and make pronouncements about the dishes - right in front of the chefs.  Gulp.

Creamy Zucchini, Garlic & Chive Soup - or Zucchinicremesuppe - Austrian Style

Before I visited Vienna, the last thing I would have associated with the schnitzel-loving city was,  of all things, excellent  vegetable soups.  But in restaurant after restaurant, I had some of the best cream soups of my life, from karotten (carrot) to knoblauch (garlic) to brokkoli to zucchini.

Culinary Cocktails, Navajo Tacos, Macarons, and More: A Wrap Up of My First Four Urbanite Food & Drink Issues!

The Queen Bee Cocktail: Belvedere vodka, yuzu, elderflower syrup, and honey water .. mmmm

It's been a month since my weekly Web zine for the Urbanite launched, so I thought I'd do a little wrap up and show you why I have been so frazzled lately!

Boozy Sour Cherry Compote

Are sour cherries even in season anymore? I made this so long ago, I have no idea.  Things have been so hectic lately that I have fallen behind with blogging, cooking, and life in general, I'm afraid.

If you can find  sour cherries, I highly recommend that you make this immediately. If not, well ... bookmark it for next year, I guess. Apologies! I will be a better blogger.

Spicy Korean Tacos, L.A. Taco Truck Style, for the International Incident Taco Party

I have never been to Los Angeles (*gasp*) but if I ever do find myself there, I know the very first thing I want to eat. Hmmm ... will I race to Mr. Chow's? Run to Mario Batali's Mozza? Skip to Matsuhisa?  No, no and no: What I really and truly long to do is taste one of Chef Roy Choi's Korean/Mexican fusion tacos. I envy the Angelenos who get to enjoy the amazing creations that come out of his Kogi Korean BBQ  taco truck. How could these things not be amazing?