Posts Tagged ‘bloomingdale farmers market’

Middle Eastern Grilled Goat Kabobs

Monday, August 1st, 2011

{This is, obviously, a not-so-meatless recipe. Check back next week for a fresh and seasonal Meatless Monday recipe.}

As a devotee to all-things-dairy, I was excited to spot the “Goaterie” blog party mentioned on Twitter. Of course, there’s more to goat (or from) than cheese, so it seemed time to give the meat a try. Fortunately, I knew right where to turn for “happy” goat meat — Painted Hand Farm at the Bloomingdale Farmers Market in DC. When I asked which cut of meat would be best for cutting up, I was steered towards the leg — more meat than the shoulder. I bought two small leg pieces and headed home to research recipes. I originally had a curried dish in mind, but the Middle Eastern kabob recipe jumped out at me. I had read complaints about goat meat’s toughness, so I employed my favorite tenderizing marinade: yogurt. In this case, goats-milk yogurt, of course. The result was quite tasty — grilled to medium rare, the meat was still tender and moist. It has a flavor somewhat in between that of lamb and chicken, and in fact, goat meat has less saturated fat than even chicken. I used my favorite purple bell peppers from the market, but you can use any color you prefer.

middle eastern grilled goat kabobs

Recipe: Middle Eastern Grilled Goat Kebabs
Adapted from Blue Kitchen

Ingredients:

  • 1 teaspoon cumin seeds
  • 1/4 cup pomegranate molasses
  • 1/2 cup goat milk yogurt
  • 3 garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 pounds trimmed goat meat, cut into 1-inch chunks
  • 1 bell pepper, cut into chunks
  • 6 bamboo or metal skewers
  • pita bread

For yogurt sauce, layer the following in a small bowl:

  • 1/2 cup goat milk yogurt
  • 1 tomato, diced
  • several leaves fresh mint, chopped

Instructions: Heat small skillet over medium heat. Add cumin seeds and stir until lightly toasted, about 2 minutes. Grind cumin in mortar; add garlic, salt, pepper, oregano and cinnamon and grind to a paste. In a large bowl or 1-gallon plastic bag, mix the spice mixture with pomegranate molasses and yogurt.  Add goat meat and rub to coat pieces evenly with the marinade. Refrigerate for at least 1 hour. While meat marinates, soak bamboo skewers (if using) in water.

Preheat grill to medium-high. Remove goat from marinade. Thread goat pieces and pepper pieces on to skewers. Grill, turning frequently, for 5-7 minutes for medium-rare. Serve with yogurt-tomato sauce and warm pita bread. Makes 3-4 servings.

Goaterie badge

This post is being shared with the Goaterie event hosted by Creative Culinary and La Fuji Mama. If you’re curious about cooking with goat meat, check out Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough.

Sour Cherries and the Trouble with Pies

Tuesday, July 5th, 2011

What is it about baking a pie that strikes fear into the heart of even accomplished home cooks and, ahem, food bloggers alike? A flaky pie crust is a lovely showcase for summer’s ripest berries and fruit, but it’s that pesky crust that seems to spoil the best pie-making intentions. I’m guilty myself of scrapping plans for a pie to make a cobbler or crisp instead. Even if you have a trusty crust recipe on hand, a pie must be planned for — with the requirement to chill the dough before rolling it out, it simply cannot be left to the last minute. (And then you’re supposed to let it cool before serving — rather than immediately spooning it out and scooping a spoonful of vanilla ice cream on top.)

sampling sour cherries

I dragged lured the whole family out to the Bloomingdale Farmers Market on Sunday to secure the elusive sour cherries* for pie baking. (Reid’s Orchard at the market is one of my favorite sources of summer berries and fruits.) Seriously, the mad rush for sour cherries at the more trafficked DC markets is even to put anyone off baking. Not so at Bloomingdale, where the boy observed the modest line at the berry stand and said, “Let’s come back to this one,” before continuing down to pick an array of summer squashes from Garner’s. We selected hot dogs from Truck Patch for grilling, pastries from Panorama Bakery to consume right there (with iced coffee drinks from Big Bear Cafe next door), and some cheese from Keswick Creamery (and chocolate pudding … for the husband). After cooling down on Big Bear’s patio — where the boy joined several other children in planting himself under the mister — we picked up a pint of Dolcezza gelato to go as well.

foodietots cherry pie

But back to the pie… Pie crust is nothing complicated — butter (or lard), salt, sugar, flour, water. Use cold butter and work quickly, and chill the dough thoroughly before rolling it out. Rolling a pie crust is an essential skill¬† for any child to learn, so sprinkle a generous amount of flour onto your clean counter or cutting board and put them to work — and then, should it turn out less photogenic than you’d hoped, you can just inform your guests that your little one made the crust. ;-)

Now the good thing about pie is that once you conquer your fears of crust-making, the filling is endlessly adaptable. A couple (~4) cups of berries or fruit, 2 tablespoons corn starch, 1/2-cup or so of sugar, squeeze of lemon juice and pinch of fresh herbs or spices. (I like nutmeg with cherries, a tiny bit of rosemary or thyme with peaches, and of course, cinnamon with apples.) Toss them together and pour into the prepared shell, dot the top with butter and arrange your top crust — or strips, latticed if you want to get fancy — over. Crimp the edges (again, no need to get fancy — a quick pinch will do), cut a few slices for venting, and bake. (400 degrees for about an hour, covering edges with a strip of foil to prevent over-browning.) Voila! Now just try to resist slicing into it until it’s cooled.

It’s #PieParty today, a virtual pie bake-fest created by GlutenFree Girl, and more than a thousand bloggers are conquering crust-phobia to share their pie creations.

When pie baking plans go awry (read: kids or life in general get in the way of baking time), here’s a fall-back strategy: pit the cherries (or otherwise wash/prep the fruit you have on hand), toss them with the cornstarch/sugar/spices, and pour into a gallon-sized freezer bag. Stick it in the freezer until another day… and enjoy almost-instant pie.

pickled cherries

* Wondering what else to do with sour cherries? Try homemade bourbon cherries (for the grown ups, of course), or pickle them for a wonderful accompaniment to cheese. If time is less of an issue for you, here’s a recipe to put up sour cherry pie filling for winter, via the domestic guru Mrs. Wheelbarrow.

At the Bloomingdale Farmers Market (and Sunday BLTJs)

Tuesday, May 25th, 2010

I ventured into the city Sunday to check out a new (to me) market, the Bloomingdale Farmers Market. The sister market to the 14th & U Farmers Market, Bloomingdale is open Sundays from 10am-2pm. I was lured in to visit by news of some new cheeses at Keswick Creamery. (Head over to the cheese blog to read about those!) The Bloomingdale market is a small but robust neighborhood market, one block long and featuring a terrific group of vendors.

Keswick Creamery and Copper Pot were perhaps the more well-known vendors from other markets. I picked up strawberries — the most flavorful I’ve had this season, by far — and an heirloom pepper plant from Reid’s Orchard, a Pennsylvania vendor who also appears at some of the Fairfax County markets.

I got arugula and smoked bacon from Truck Patch (who also had lovely strawberries, asparagus and eggs), and a loaf of rustic white bread from Panorama Bakery. In addition to Truck Patch, there were also lamb and goat meat vendors, a vegan baker, and another produce vendor.

And as an added perk, the market is located in front of Big Bear Cafe, so I was able to pick up a Counter Culture latte for my trip home.

Once home, I made a quick lunch of BLTJ’s — last summer’s tomato jam standing in for fresh tomatoes. (Okay, and technically it’s a BATJ, as I used arugula in place of lettuce.) And for dessert, Keswick’s decadent chocolate pudding. I think it’s safe to say the Foodie Tot is a fan.

Bloomingdale Farmers Market
1st and R Streets, NW
Sundays, 10am – 2pm
Get market updates on Facebook