Re-scheduled Snail of Approval Kickoff Roast at Poste

Time: Wednesday, November 3 · 5:30pm – 8:30pm

Location: Poste Moderne Brasserie, 555 – 8th Street, NW, Washington DC

At the kick-off event guests will enjoy samples of assorted roasts (pig, lamb and goat) provided by Eco-Friendly Foods and prepared by chefs Rob Weland, Barry Koslow, and Drew Trautman. The ticket price includes a tasting plate and 2 drink tickets for wine or beer. Tickets cost $25 in advance or $30 at the door cash only. Tickets can be purchased in advance by following the link below. Additional drink tickets will be available for purchase for $5 and all proceeds will go to Slow Food DC.

The DC Slow Food Snail of Approvals aim to:
• Recognize and celebrate eateries and artisans that serve/provide good, clean, fair food to our community.
• Spread awareness of the Slow Food philosophy and the establishments that support it.

For more information on the Snail of Approval check out:
http://www.slowfooddc.org/snail-of-approval/

To buy advance tickets:
http://www.mycommunitytickets.com/event_info.asp?eventid=27575&frame=

Welcoming Griggs to the World Of Food!!!!

My sister had a baby! My first nephew! I am heading down to Atlanta to spend a week with them..and I cannot wait. Welcome to this wonderful world of food baby Griggs! We are so happy you are here! I cannot wait to spoil you and take you out to eat and teach you all the enjoyable things about food. I cannot wait to hear about the first thing you eat...the first thing you help your momma cook..etc. All the new things I can blog about: baby food! You have a wonderful life time a head of you...please remember take in every moment, live life to the fullest and promise you will enjoy the good things in life (of course food).

I LOVE YOU!

Dine Out for Farms

Being on the board of Slow Food DC - I am able to go to fun and interesting seminars, events and press conferences around town. I spent my morning with American Farmland Trust and talking with them about their Dine Out for Farms campaign. Next week (October 10th-16th) you can dine out to help save American Farms when you go to a participating restaurant. A week long effort to bring together restaurants and consumers together across the country to support a sustainable future for America's farms. Did you now that the US has lost nearly one million acres of farmland each year? Did you know we lose more than an acre of farmland a minute in America? We need 13 million more acres growing fruit and vegetables for everyone to meet the minimum recommended dietary guidelines.

At the press conference there was an interesting talk amongst: Jon Scholl (President of American Farmland Trust), Al Nappo (Executive Chef of Founding Farmers/Farmers & Fishers), Dan Simons (Principal of Founding Farmers/Farmers & Fishers) and Andy Little (Executive Chef with Sheppard Mansion in Hanover, PA). The main point everyone made was that everyone is starting to ask where their food comes from...and its the restaurants duty to get involved in the effort to tell people about the food and get them interested. - If customers demand it - then restaurants will be able to provide it.

I think it is important for people to know where their food comes from...knowing the story behind it. Its just fascinating. So much love and dedication comes from these farmers that planted the seeds and worked hard in the fields. I love going to the markets and knowing which farmers I trust. Cooking a meal from fresh ingredients is so satisfying. What a wonderful movement...I hope everyone starts asking questions and learns more about what is put on the plate in front of you everyday.

Next week in the DC/VA/MD area support the movement and go to:
Farmer & Fishers, Founding Farmers, American Flatbreadm Clyde's of Reston, Clyde's Willowcreek Farm, Cock & Bowl, Equinox Restaurant, Open Kitchen, Salt Air, Wildfire (McLean VA), Tabard Inn and The Restaurant at Patowmack Farm.

D.C. Farm to School Week is coming October 12-15, 2010!

Did you know that there are 44,275 students enrolled in DC Public Schools? - On average, 70% of students participate in the school lunch program, and about 30% participate in the school breakfast program. Of those 44,275 students: 63% receive Free Lunch and 6.3% receive Reduced Lunch which will be FREE to students in the 2010/2011 school year - which is 70.2% of the students are either on Free or Reduced Lunch. I feel that these kids should receive healthy, fresh good food. Many organizations (and the Healthy Schools Act) are making a difference in what children eat in schools...which is helping their health and educations.

Support area kids, schools, and farms while celebrating the local October harvest during D.C. Farm to School Week. Participating D.C. schools will serve and highlight healthy, locally-grown foods in their school meals to increase student exposure to the joys of eating farm-fresh foods. Additionally, the D.C. Farm to School Network will help a number of schools coordinate both educational farm field trips where students can harvest local produce and interactive chef demonstrations where students can prepare and taste local produce!

Check out DC Farm to School website - with all this great information:

How can you celebrate at home?

Taste the season!

• Discover what fruits and vegetables are currently in season the mid-Atlantic region.

• Shop for locally-grown food at the Farmer’s Market – many take WIC/EBT. Use DC Food Finder to find a market near you.
  

• Cook local, seasonal food at home with your kids. Try some of these some family-friendly recipes using seasonal produce.

• Visit a restaurant that supports local growers and the D.C. Farm to School Network, like Bar Pilar, Bread and Brew, Busboys and Poets, Eatonville, Cafe Saint-Ex, Clyde’s Restaurants, Farmers & Fishers, PS-7, ris, Coppi’s Organic, Blue Ridge Restaurant, or any that are a part of the Neighborhood Restaurant Group.

Get out to a farm!

• Visit an urban garden or farm in DC, such as Common Good City Farm, the Washington Youth Garden, or the Neighborhood Farm Initiative. Find a comprehensive list of community gardens HERE.

• Take your family on a day trip out to a farm to harvest or volunteer; there are a great number of working farms just outside the city:

Claggett Farm

Great Country Farms

Butler’s Orchard

Sharp’s Waterford Farm

The Farm at Sunnyside

The Mount Vernon Farm

Hollin Farms

Check out other food/farm educational events around town

• Participate in D.C. school garden week events http://dcschoolyardgreening.org/dcschoolgardenweek.html
• Fruit Trees Workshop. Thursday October 14, 5:00-6:30 pm Washington Youth Garden, US National Arboretum. Suggested donation of $10 to cover refreshment, garden bags and tool. Click here
• 7^th Annual Fall Schoolyards Tour. Saturday, October 16, 9:00am to 3:00pm. Meet at Tyler Elementary (1001 G St, NE) Click here to download the registration form.
• School Garden Bike Tour. Saturday, October 16, 9:00am to 12:30pm . Meet at Tyler Elementary (1001 G St, NE). Ten-mile bike loop on city roads throughout Southeast, Northeast, and Northwest, DC. Click here

• Check out the Spuds Unearthed Exhibit at the US Botanic Garden until Monday, October 11 http://www.usbg.gov/education/events/Spuds-Unearthed.cfm

• Learn the makings of apple cider- Saturday, October 9 at Water Penny Farm http://www.waterpennyfarm.com/visit/

• Engage your senses with a day about Chile Peppers – October 9, 1- 4 pm at the National Herb Garden at the National Arboretum http://www.usna.usda.gov/Education/events.html#October

• Visit the National Arboretum’s Fall Fruit and Foliage Exhibit- October 23 – November 7, 10:00 am – 4:00 pm http://www.usna.usda.gov/Education/events.html#October

Dine Out for Farms

Dine Out for Farms™ is a national, weeklong event that will bring together restaurants and consumers across the country to support a sustainable future for America’s farms. From October 10-16, 2010, participating restaurants across the country will raise funds for AFT’s programs that support farms and help save the land that sustains us. Support your farmers! Check out what restaurants are getting involved in your area!

The “Founding Circle” restaurants kicking off AFT’s Dine Out for Farms™ are:

• Red Devon Market Bar & Restaurant, Bangall, New York
• Alder Wood Bistro, Sequim, Washington
• Galletto Ristorante, Modesto, California
• Sheppard Mansion, Hanover, Pennsylvania
• The Market Restaurant, Gloucester, Massachusetts
• Farmers & Fishers and Founding Farmers, Washington, DC

New Bakery Opening This Fall

New Orleans native and former executive pastry chef at Passion Food Hospitality David Guas plans on opening his new Bayou Bakery, Coffee Bar & Eatery in Arlington in November! Bayou Bakery, Coffe Bar & Eatery will focus on Louisiana favorites: muffalettas, boudin, jambalaya, porKorn, beignets, chickory coffee, pralines, cakes, pies and much more! Check out his spot next to the Courthouse (around the corner from the Metro).

OUTDOOR GRILLING BONANZA to Kick-Off the Slow Food DC Snail of Approval Program

Sunday, October 3 from 3 - 7 p.m.
Poste Moderne Brasserie's Courtyard
555 - 8th Street, NW, Washington, DC 20004

Slow Food DC and Poste Moderne Brasserie join together to host the kick-off of the new program, the "Slow Food DC Snail of Approval" that will involve members and non-members to identify local food establishments and artisans that exemplify the Slow Food mission: good, clean, and fair food.

At the kick-off event guests will enjoy samples of suckling pig, lamb and, goat provided by Eco-Friendly Foods and prepared by chefs Rob Weland, Barry Koslow, and Drew Trautmann.

After October 3, nominations for Slow Food DC Snail of Approval can be made by members and supporters using a simple form on Slow Food
DC's website www.slowfooddc.org. Slow Food DC will give out the first round of Snail of Approval stickers in 2011.

The Slow Food DC Snail of Approval's aim is to
· Recognize and celebrate eateries and artisans that serve/produce good, clean, fair food to our community.
· Spread awareness of the Slow Food philosophy and the establishments that support it.
A panel comprised of chefs, culinary professionals and industry representatives will judge the award submissions.

Advanced tickets sales click here.

The $25 ticket price for the tasting will include 2 drink tickets for wine or beer. Additional drink tickets will be available for purchase for $5 and all proceeds will go to Slow Food DC.
At the door tickets will be $30 pp. FOR CASH ONLY .

Slow Food DC would like to thank

Poste Moderne Brasserie
Eco-Friendly Foods
Chefs Rob Weland, Barry Koslow,

and Drew Trautmann

And all of you who'll be there

on Sunday, October 3 from 3 - 7 p.m.

The October DC Food Blogger Happy Hour will be hosted by the new Carmine's DC. Our group will be in a private room with bar. Enjoy delicious generous appetizers. Come hungry! Specialty drinks will be available as well as beer & wine. Lisa Shapiro of Dining in DC will be the "hostess with the mostest" this month. Hope to see you there!

Carmine's DC

425 7th St., NW
Washington, DC

I believe it is important to learn where your food comes from. I love going to the farmers marking and finding vendors such as Ayrshire Farmers for my eggs, meat and veggies - who I know and trust. After all these recalls- does it make you start to wonder? Did you know 50% of eggs for all 50 states comes from 5 states? With the out break in salmonella in over billions of eggs ones can only starting thinking about how this happened, the mass production of food these days and what we can do to stop it. As Josh Viertel writes about eggs - "In fact, there are so many unpleasant realities in this story, that we still don’t know exactly which elements contributed to the presence of salmonella—cramped cages, mouse droppings, dead insects, chicken feed containing chicken bone meal. But it’s not just a story about eggs, of course." Josh goes on to talk about Slow Food and their campaign to demand better control of more accountability from our food industry to ensure the health of all Americans.

The Inedible Egg video below is just one part of Slow Food USA's Egg campaign for better control and more accountability in our food systems. Among its demands, Slow Food is calling on government to:

• Hold corporations and their leaders accountable for knowingly letting tainted products enter the food supply.
• Ensure that the USDA and the FDA communicate better with each other.
• Simplify food safety regulation and focus attention on notoriously bad actors.

Crucially, the group is calling for government to differentiate its approach to regulation and inspection when it comes to small and family farms, as opposed to large, industrialized operations. Arguing that the decentralized, less-intensive nature of small farms mean the risks of mass outbreaks is greatly lessened, while the potential impact of restrictive legislation are greatly increased due to economies of scale, Slow Food is calling for legislators to support an amendment to food safety legislation that exempts small farm and food facilities and farmers who directly market their products to consumers, stores or restaurants.

The Story Behind Your Food: Learning from Salmonella : Slow Food USA

Interesting Articles on the Egg Recall from Politico and Treehugger

Check Out Slow Food DC

The Board of Slow Food DC has been working hard on creating a new website, image and events to get DC more involved in the movement. Slow Food DC organizes dinners, tastings, tours, lectures, and picnics, exploring the richness of our area’s culinary heritage as well as food and drink from other cultures around the world. We hope you will come get more involved!

Please check out the new Snail of Approval:

The Slow Food DC Snail of Approvals aim to:

• Recognize and celebrate eateries and artisans who contribute good, clean, fair food to our community.
• Spread awareness of the Slow Food philosophy and the establishments that support it.

Each nomination will be examined by: the degree to which the establishment’s activities are congruent with the Slow Food DC mission in promoting and celebrating local, seasonal, and sustainable food sources; how much it is working to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and how it is supporting the right of all people to enjoy good, clean, fair food.

We are excited for the Pig Roast to Kick-Off the Slow Food DC “Snail of Approval” Program on October 3. Click here for more information.

MORE PICTURES FROM OITF

Ayrshire Farm
Upperville, VA
Friday, September 10, 2010

Outstanding In The Field 2010

Outstanding In The Field came to DC! It was so wonderful to see the gang and catch up with everyone. I miss the road so much! It was such an amazing summer going to farms across the country and learning about different type of food cultures, farming methods and recipes. Everyone looked healthy and excited to be in DC. I wish them the best of luck in finishing up this season. I wish I could tag along...but my new life in DC is full of new food adventures and good times.

RJ Copper with Rogue 24 cooked the dinner at Ayrshire Farm. I loved the Keswisk Creamy Blue Suede Moo- I am going to look for it in DC. It was wonderful. Cheers to a successful dinner! I am happy I was able to be part of 2010 OITF.

Menu Included:

Toigo Orchard Grilled Plums with House Made Formage Blanc and Country Ham
Ayrshire Farm Chicken Liver with Onion Jam and Bean Sprouts
Smoked Bacon, Cheddar & Apple Fitter

Ayrshire Farm Vel Kibbeh Nayyeh with Sunflower Shoots, Pickled Artichokes & Everona Piedmont

Ayrshire Farm field greens
Toigo Orchard Plums, Peaches & Nectarines with Keswick Creamery Blue Suede Moo

Pit Roasted Gloucestershire Old Spot Pig with Ayrshire Farm Braised Field Beans and Path Valley Blue Corn Meal Polenta

Fresh Link Asian Pear & Honey Crisp, Pecans and Trickling Springs Chantilly Cream

Food Blogger Happy Hour

Join great foodies for some drinks! It is on my calendar...going to be able to make it this month!

Trendy DC Street Food Movement In Trouble

Sweetbites and DC Slices Trucks [Photo: Mr. T in DC] - Raphael Brion

According to a fellow blogger - Dining in DC - I recently learned that powerful businesses are lobbying against DC Food Trucks and trying to pull them off our streets. Some restaurant owners in DC are not happy with the new trend and feel that the local trucks are stealing their prime lunch time business. They are trying to either get rid of them or have laws where they can only be in parking lots or 60 feet from a similar type of restaurant.

I don't work downtown- but food tucks are becoming a huge trend across the country and it would be a shame to see them not allowed in DC. NPR just did an article on how some chefs are leaving their restaurants and modern kitchens to start a gourmet meals on wheels service.

I follow all the people on twitter- there seems to be a lot of really great food trucks with a wide range of variety. Even a new one serving fresh Lobster Rolls called Red Hook Lobster Pound. The proprietors make weekly trips to Maine to source their crustaceans that they serve on toasted buttery rolls with mayo and a new Korean-style taco truck called, aKorean, will add some spice to the mix in September. Some of the well-known ones

include: Curbside Cupcakes, Sweetflow, DC Slices, Distract Taco and Sauca.

According to her blog - The DC Department of Consumer and Regulatory Affairs (DCRA), on the other hand, has proposed vending regulations that would allow us to continue to serve you AND allow for a more vibrant vending culture in the District. DCRA needs comments on record for these new regulations, Title 24 of Chapter 5 . It is paramount that you voice your opinion on street vending and food trucks by emailing DCRA at helder.gil@dc.gov.”

What does the Washingtonian say about it? - Click here

Click here for the DC Food Truck Tracker to find a truck near you!

Check out this great blog on Truck Food Nation (an exploration of modern American truck and street food) by John T. Edge

Hello Cupcake Turns 2!

Hello Cupcake is turning 2 today! The Dupont Circle cupcakery is giving out free cupcakes all day until they run out. Stop by 1361 Connecticut Avenue, NW for your free cupcake to celebrate another year or sweet success!

Going To The Chapel!

Trent & I are getting married next summer. We are so excited & starting to plan away! I wanted to think of a cute way of asking my Bridesmaids. What better way than food/cookies! We love this place called Bundles Of Cookies in Bethesda. They did a really cute job! Enjoy girls!

Food Bloggers Tour at New Whole Foods in Chevy Chase

I am very excited to join my DC Food Bloggers in a tour of the new Whole Foods Market in Chevy Chase!!! I will let you know how it is! I am sure it is much nicer than the one in Glover Park. I could honestly spend all day in a grocery store...so I am thrilled to be part of this pre-opening sneak peek tour! Stay tuned for more.....

May 5th! Food Blogger Happy Hour

Come celebrate Cinco de Mayo with DC's Food Bloggers! CHEERS!

This month’s DC Food Bloggers Happy Hour, Wednesday, May 5 (6-8 p.m.) is being held at family-owned, Restaurant 3 in Clarendon, VA (2950 Clarendon Blvd). On Wednesdays, Restaurant 3 offers $5 martinis in the bar and lounge. They will also have $3 drafts. For the Food Blogger happy hour, we will be in the reserved lounge area. Click for more information.

The Healthy Schools Act

Over the next few weeks Congress will vote on some important bills focusing on Children and School Lunch Programs. I feel it is important to understand what is going on in DC and try and help make a difference in the community. By speaking out and supporting the people that are making change...we can come together and help kids get the healthy and well-balanced meal they deserve.

Check out this Alice Waters' Interview: It is very Interesting about Healthy School Lunches and current Bills on the table.

In this interview Alice Waters talks about DC and what Bills are being put before Congress. She states....

"We’re working to bring it to Washington, D.C. A bill has been introduced by the D.C. City Council called the Healthy Schools Act and sponsored by Councilwoman Mary Cheh, which would make school meals healthier and more nutritious; increase the amount of local and fresh fruits and vegetables served in schools; increase exercise and physical activity in the schools; as well as promote school gardens, recycling, energy reduction, and other green initiatives. We are part of a coalition of groups, called "D.C. Schools on the Move," all working very hard for this. I’m quite hopeful and invite every one of your readers in the D.C. area to join in supporting this very important effort.

There is also a bill before Congress, the 2010 Child Nutrition Reauthorization Bill, which gives USDA authority to set nutritional standards and expand the use of local farm products in the school meal program. We’re very encouraged that the administration is putting its muscle into getting more money for healthy school lunches. It certainly helps that the first lady, Michelle Obama, with her Let’s Move! campaign, has made ending the obesity epidemic in children her number one priority. If we can get Congress to pass this bill this spring, it will affect what the kids are eating at school next fall. Again I am very, very hopeful."

Currently the Healthy Schools Act is being talked about and decisions are being made.

In December 2009, DC City Council representatives Mary Cheh and Vincent Gray co-introduced the Healthy Schools Act of 2009. The Bill contains many important Farm to School initiatives, as well as other initiatives designed to improve the health and well-being of District schoolchildren and to “green” District schools. The Healthy Schools Act Hearing took place on March 26, 2010. The bill is now in the process of being finalized, before the voting process begins, with the goal of the legislation being in effect when school resumes in August 2010.

Yesterday the Committee on Government Operations and the Environment voted on the bill. Today (April 20^th) the Committee of the Whole will vote, and on Tuesday May 4^th the entire council will take a final vote to pass the bill as a law!

Here are some of the other highlights of what this bill would do (From The Slow Cook):

* Allow students to eat breakfast in the classroom in schools where more than 40 percent of the student body qualifies for free or reduced-price meals.

* Require a minimum 30 minutes for lunch.

* Eliminate trans-fats and introduce specific nutrition standards, including weekly portions of vegetables, over a four-year period.

* Regulate the amount of sodium in school food, but still allow more than the most recent USDA standards for commodity vegetables.

* Continue to allow snack and junk food, but in managed portion sizes.

* Continue to allow vending machines outside school lunch rooms, but no longer stocked with sodas, sports drinks, ice teas or other sugary beverages, including “fuit juices” with minimal actual fruit.

* Prohibit “foods” containing more than 35 percent sugar by weight, but continue to allow flavored milks some are now calling“sodas in drag,” as well as 100 percent fuit juices that are dense with sugar by virtue of the fructose they contain.

* Encourage schools to serve minimally processed agricultural products that are sustainably grown on local farms, and without the use of non-therapeutic antibiotics and hormones.

* Establish a school gardens program to aid in garden construction and incorporate gardens into school curricula.

* Eliminate Styrofoam and other non-recyclable materials from school lunch rooms and report on recycling efforts.

* Begin a pilot composting program for school food waste.

* Require minimum levels of physical exercise in grades K through 8.

* Establish “wellness centers” in the city’s high schools.

* Nutrition standards, including ban on sugary beverages, would not apply at sporting events. But foods not meeting the standards could not be offered as prizes or incentives in schools.

What can you do to help:

1. Sign the D.C. Farm to School Network’s in support of farm to school in the Healthy Schools Act.

2. Contact your councilmember and ask them to VOTE YES for the Healthy Schools Act on Tuesday May 4^th! Get your councilmember’s contact information here, and download a sample letter to email or send here.

3. Stay Connected - Check Mary Cheh’s site and signing up for her email alerts. The D.C. Farm to School Network is also keeping track of the bill here.

Information given by: DC Food For All

Blog - Better D.C. School Food - Better D.C. School Food is the official blog of Parents for Better D.C. School Food.

Whoopie Pies!

Stop by the DC’s Historic Eastern Market from 9:00 am until Noon Tomorrow (Saturday, April 17) for the Share Our Strength - National Food Bloggers Bake Sale!

Be sure to buy a Come To The Table "Whoopie Pie" or Lemon Square. I am spending all day cooking away...here are a few pictures to see whats going on in my kitchen. Buon Appetito!

Happy Birthday Bella!

I got these really cute bones for Bella from Three Dog Bakery in Richmond, VA!

Ruth Reichl Comes To DC!

Ruth Reichl spoke at the Smithsonian Resident Associate Program at the National Museum of Natural History on Monday night. Joe Yonan, editor of The Post's Food section, led the discussion with Ruth as they talked about her new book, her future in the food/magazine industry and her new style of food writing via twitter!

Ruth Reichl was the last editor-in-chief of Gourmet magazine, a former food critic for the New York Times and the author of numerous books, including the memoirs "Garlic and Sapphires: The Secret Life of a Critic in Disguise" and "Tender at the Bone: Growing Up at the Table."

Ruth spent a lot of her time with Joe talking about her latest book, "For You Mom, Finally." (Which I got for me and my mom for Mother's Day.) She started to write this book when she was asked to give a speech for an award she was winning. She noticed that the day of the speech...would have been her mother's 100th birthday and decided to write about her mom starting with "I wake up every morning thankful I am not my mother..." She goes on to talk about her mother's life and the reasons she is thankful she is not her mother. Her mother was never allowed to pursue her dream job (because she was a woman) and was pressured into getting married at a young ago. Ruth's mom instead, wanted Ruth to live a better life. I cant wait to read the book...she looked at her mother's old letters and wrote the book in honor of her life.

Ruth and Joe then started talking about her years at Gourmet. Ruth really changed things with the magazine and gave it the name and honor it deserves today. She felt there was more to food/life than a big elegant dinner party to write about. She started writing pieces about farms, chefs and farmers relationship, and food and politic. She said her staff had the appetite to change the magazine and make it what it is today. She said she started writing for her readers...because her readers never failed her. However, with times changing the ads were not selling - which was the main reason the magazine failed. In its last year sales dropped from 1350 to 400.

"I got to live in a time of magazine, that will never come again. During that time...if you give a reader what he wants, it will pay off. It is so sad that those days are over." -Ruth

However, Ruth does have faith that something new and exciting will come to the industry. She gave me hope and inspiration that I am not in a dying industry. She talked about the wonderful things going on in the food industry...and the rise to make change to things like what children are eating.

To end the evening on a happy note, Joe talked with Ruth and her haiku-like tweets. In a recently article by John Kessler in the Atlanta Journal-Constitution, John writes about how Ruth may have invented a new genre of food writing. Example of her tweet: "Sun spangled morning. Tiny yellow birds. Peeling tangerines. Fresh warm bread, cold sweet butter, apricot jam." With only 140 characters....what a beautiful way to write about food.

I enjoyed the evening and loved meeting one of my favorite writers and role models in the food industry. Even though Gourmet is no longer being published...for years Ruth gave us stories on more than just a recipe or critic. She filled our minds with knowledge on how food relates to other, race, and politics. She helped me become the curious food writer I am today...and she taught me how to go the extra mile when exploring a food article.

Share Our Strength Bake Sale

I am cooking for the Share Our Strength - National Food Bloggers Bake Sale. It will be this Saturday, April 17, from 9am-12noon at DC’s Historic Eastern Market. Here is what I am bringing! I will post pictures tomorrow of cooking and packaging. Please look for the Come To The Table label for my special treats!

Lemon Bars

Shortbread Crust:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (130 grams) all purpose flour
1/8 teaspoon salt

Lemon Filling:

1 cup (200 grams) granulated white sugar
2 large eggs
1/3 (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest
2 tablespoons (25 grams) all purpose flour

Garnish:

Confectioner's (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) bars

Recipe From Joy of Baking

I am also making Whoopie Pies from the Whoopie Pies Cookbook by Sarah Billingsley and Amy Treadwell. They look great! I have be wanting to get the pan every time I go into Sur La Table...I thought it was a good time.

Chocolate Whoopie Pie

1 2/3 cups of all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 t salt
4 T butter
4 T vegetable shortening
1 cup dark brown sugar
1 large egg
1 t vanilla
1 cup milk

Filling

Classic Marshmallow
1 1/2 cups Marshmallow Fluff
1 1/4 cups vegetable shortening
1 cup confectioners' sugar
1 T vanilla extract

or

Classic Buttercream
3cups confectioners' sugar
1 stick butter
3-4 T heavy whipping cream
1 T vanilla
pinch of salt

(Mix on medium speed for 3 mins)

Preheat oven to 375 degrees F.

Sift dry ingredients. Beat together butter, shortening, brown sugar on low speed. Increase speed to medium and beat for 3 mins. Add egg and vanilla.

Add half dry mixture and half milk to batter. Add 2nd dry and milk.

Drop 1 T of Batter onto baking sheets (lined with parchment paper). Or Use Whoopie Pans from Sur La Table. Bake for 10 mins.