Monday, October 17, 2011
San Francisco Eats
So...I moved to San Francisco well over a month ago from DC and am embarrassed to say that I've not written ONE blog article about all of the amazing and delicious food here in the Bay Area. What can I say? I've been too busy EATING it! LOL. New blog articles are soon on the way...stay tuned!
Labels:
American food,
Farmer's Market,
Foodie,
Foodies,
San Francisco,
San Francisco Restaurants,
SF,
SFoodie
Location:
San Francisco, CA, USA
Thursday, May 26, 2011
Foggy Bottom Farmer's Market
![](http://1.bp.blogspot.com/-oqJoLjMCJw0/Td5b1B_gJbI/AAAAAAAAC9k/KbPq-uE6DEg/s200/247811_10100109861568386_5518271_47366952_6732663_n.jpg)
Contact: foggybottom@freshfarmmarkets.org
Farmers/Producers
Atwater's Bakery, Blueberry Hill Vegetables, Bonaparte Breads, Cedar Hill Farm (NEW!), Chris' Marketplace, Gunpowder Bison & Trading , Haskins Family Farm, LynnVale Studios, People's Bao (NEW!), Pleasant Pops (NEW!), Quaker Valley Orchards, Sunnyside Farm and Orchard
(Photo: fresh tomatoes and potatoes at the Foggy Bottom Farmer's Market in NW DC; photo by Lakegan Harris)
Saturday, April 30, 2011
Roasted salmon, braised chard
For the braised chard, I first cut some sausage and brown it in a pan. Next, I slice a medium size shallot and add to the sausage. Then, I chop 2 cloves of garlic and add to the pan. When the garlic and shallot turn translucent (don't burn the garlic), I take a bunch of chopped chard (my bunch had about 4 or 5 leafy stems) and add to the pan. Next, I add a 1/4 cup of white wine and 1/2 cup of chicken stock. Cook on high and cover for about 3-5 mins, or until chard starts to wilt.
Monday, April 25, 2011
White bean soup with sausage and greens
Ingredients
- 1 pound dried white beans (such as cannellini or great Northern)
- 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 sprigs fresh thyme
- 8 cups low-sodium chicken broth
- 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
- olive oil and bread sticks, for serving
Monday, March 28, 2011
Shrimp with leeks and peppers over pasta
![](http://1.bp.blogspot.com/-vfefo2vXRts/TZEyTCCJiHI/AAAAAAAAC80/Yh3tteevi7A/s200/205351_903084953406_5518271_46888652_1677322_n.jpg)
Lakegan's recipe:
1 leek, cleaned
1 med or large shallot, sliced or chopped
1-2 garlic cloves, chopped
1/4 cup chopped scallions
1/4 cup of peas
1/2 lemon
1/2 cup freshly chopped parsley
1/4 - 1/2 cup peppers (I used a bag of Melange a Trois from Trader Joe's)
1 TBSP red pepper flakes
1/4 cup white wine
1/2 lemon
salt, pepper to taste
1/2 lb. or lb of peeled and deveined shrimp (I used 1/2 .lb for this; if you are serving for more, use 1 .lb of shrimp and maybe double the other ingredients)
1/2 pkg spaghetti noodles
Start a pot of boiling water for the pasta. Be sure to salt the water. Once it comes to a boil, add the pasta. When the pasta has cooked al dente, drain it and reserve about 1/4 cup of the pasta water. This will help create the sauce.
Meanwhile, sautée the leeks, peppers and shallots in 1 TBSP olive oil. Once vegetables become softened (not mushy), add the garlic (adding it later will prevent it from burning). Add the garlic and cook until garlic begins to turn translucent (or starts to smell delicious). Once all the vegetables have cooked, in the same pan, add the white wine and deglaze the pan with the wine. You can also add a 1 TBSP butter if you desire here. Reduce until alcohol has cooked off. Next, add the squeeze of half a lemon. Cook for another minute. Then, add the peeled and deveined shrimp. Cook until shrimp become pink. Toss in peas and stir. Then, add the pasta water and toss in the pasta. Put fresh parsley on top and red pepper flakes. Serve.
Saturday, March 26, 2011
Pan-seared Cod
![](http://1.bp.blogspot.com/--CvczQhWlMY/TY5eJ2Dxg3I/AAAAAAAAC8U/bPsf8b2y6jk/s200/195827_901544859766_5518271_46866353_3632015_n.jpg)
Friday, March 25, 2011
Urbana DC
![](http://2.bp.blogspot.com/-kMTpHSxAkxE/TYy2fY9iUlI/AAAAAAAAC8E/7q80qjfTwk0/s200/190065_899879626906_5518271_46849627_4666558_n.jpg)
The menu has changed. There are some amazing 'must-try' dishes, such as the pork belly with braised spare ribs, seared scallops, as well as soups, handmade pastas, casserole
![](http://3.bp.blogspot.com/-fZkDwCpNK8w/TYy4oW5Dj1I/AAAAAAAAC8M/1Ox2LWdIL64/s200/190661_897803073336_5518271_46811634_3948906_n.jpg)
This couldn't be a better time for Urbana. With an amazing and attentive staff, new Executive Chef, new management, new menu, great ambiance, who could ask for anything more? This has become one of my new favorite restaurants in Washington, DC and I hope Urbana continues to improve and maintain its spot in Dupont Circle as one of the hottest restaurants and bar. I, for one, am very pleased with what Urbana has become. "Check, please!"
Oh, and be sure to try the brunch! B.uild Y.our O.wn B.ellini
$16 Bottomless Beverage service for B.Y.O.B. begins at 11:00am and ends at 3:00pm
Purchase of entrée required.
“through an eclectic and approachable brasserie-style menu, urbana embodies this very spirit by celebrating the culinary traditions of northern italy and provence” - john critchley, executive chef
Urbana DC
2121 P Street Northwest, located within the stunning Hotel Palomar Washington DC
Washington D.C., DC 20037
(202) 956-6650
http://www.urbanadc.com
(Photo: top left: slow cooked pork belly, juniper crusted spare ribs, celery root and braised leeks. Photo: bottom right- Eggs Any Style, rustic potatoes and country sausage, by Lakegan Harris)
Labels:
Chef Chritchley,
DC restaurants,
Dupont Circle,
Foodie,
John Chritchley,
Urbana,
UrbanaDC
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