Sweet Mary

Food Related Events in Baltimore

I know. I've been bombarding you with all kinds of information this week. There are two more food related happenings this coming week in Baltimore. Check them out!

First, there are only two spots left in my Autumn Pie Class at Kaleidoscope in Roland Park. So, if you're waiting till the last minute to register, don't! The class could be full.  Pie class is always fun, so I am really looking forward to it. 

Second, on Monday (11/2) at 8pm at CenterStage, Stoop Storytelling is performing and the theme this time is "Kitchen Confidential: Stories about cooking, eating, and assorted food issues." I will definitely be at this one! Stoop is always a ton of fun!

Cooking for a Cause

Happy Halloween weekend to everyone! I wanted to be sure to mention a worthy event coming up this Monday, November 2nd. March of Dimes of Central Maryland will hold its Signature Chefs Auction at the Baltimore Marriott Waterfront Hotel. Click HERE for more information if you are interested in attending. 

Many of the area's top chefs will be on hand to share their fine cuisine. There will be silent and live auctions and, of course, entertainment. I am by no means a top chef; however, you all know how much I love to bake and help others learn to bake so I did donate a private in-home pie class for up to 4 people to the silent auction.  I have some experience with March of Dimes from a previous job and certainly know what a great organization they are and how many babies they help each year. I think it is going to be a fantastic event for an important cause. 

Baltimore Eats

A big thank you goes to Baltimore Eats today for featuring my recipe for Oatmeal Cookies with Cardamom Glaze on their site.  Check out Baltimore Eats for all kinds of interesting and useful information on the food scene here in Baltimore. And, give those cookies a try! 

Baltimore Cooking & Baking Classes for Fall 2009

Dara Bunjon, Baltimore's Dining Examiner and author of the blog Dining Dish, posted a very useful list of fall cooking and baking classes in and around Baltimore. I appreciate being included in the list! Click here to check it out. I met Dara at a food blogger gathering over the summer and she's an energetic woman with a wealth of food industry experience. She has also been kind enough to help me out on a few food business related questions. Her blog and articles are always an interesting read, so I hope you'll check her out! 

Wine Event at Maryland Science Center

I just wanted to mention an upcoming food related event taking place this Thursday, October 22 at the Maryland Science Center in Baltimore. The Science Center is hosting Science Uncorked: The Genius of Wine from 6:30-9:00pm. Wine experts from The Wine Market will be on hand to talk about the wines of Italy. Tickets are $40 for Maryland Science members and $45 for non-members and include wine, food, presentation, and a tour of the center's exhibition Da Vinci - The Genius.  

Rounding Up Some Good Looking Recipes

Wow, just realized how busy the next few weeks will be! I have lots of good stuff going on including teaching more baking classes, writing up some new class ideas, and a little side cupcake project. 

Tonight, I am finishing up my pre-baking for Biscotti class next week at Kaleidoscope by making a round of lovely Almond Orange Biscotti. I always like to have pre-made cookies on hand to taste in case the ones we make in class haven't cooled down enough. And, in the midst of my activities this weekend, I plan to make some really nice Carrot Cilantro Soup and post it. I love having a big pot of soup around because it's a great way to eat healthy when your schedule gets nutty. It also just got very chilly here in Baltimore so I am already craving hot comfort food and lots of tea!

In the meantime, here are a few very enticing recipes I've come across over the past week that I'd love to share with you. Mind you, I haven't made them, but they sure do look delicious!

Chocolate Chunk & Vanilla Bean Cookies from Coconut & Lime  - Do I even need to explain why these drew me in? Take a look through my Recipe Index and you'll see just how many cookie recipes there are. I am constantly making cookies and these just look big and chewy. They have been calling my name since I first laid eyes on them. 

Pear Butter from Simply Recipes - Oh, last year I went apple picking and made Apple Butter; however, this year, I think I've just about missed the whole apple pickin' season in Maryland. When I saw this recipe, I felt there was hope for me yet! I really love to have homemade jam around during the summer from freshly picked berries and it would be wonderful to enjoy the same treat throughout fall and winter each year...so, I am adding Pear Butter to my list of things to make in the next few weeks.

Italian Chicken and Escarole Soup from Food Blogga - Please check out this lovely post from Susan of Food Blogga. It is a heartfelt tribute to her late Grandmother and a wonderful example of how food can tell a story and root us to what is most important. 

Lemon Burst Cookies by Brown Eyed Baker - The name says it all. And, I DO love lemon, Brown Eyed Baker.

Shockingly Tasty Fruitcakes on Chow -  Man, I don't even want to think about holidays or holiday baking right now. OK, maybe ever. Each year, I bemoan the holidays because I am just not into the whole thing anymore; however, somehow, I always feel compelled to get in the kitchen day in and day out during the month of December to carry on the family tradition of making way too many Christmas cookies. 

Now, regarding fruitcake...I will admit that I thought about fruitcake both last year and recently. My Mom routinely made fruitcake (think the kind with those green cherries just like Chow's article mentions) every year. No one ever ate it but my father and I. My Mom was a fine baker, but most people just don't like fruitcake. I wonder now if I really liked it or I just ate it because my Dad did or if I slathered it in so much butter, I never really tasted it. I don't know. Maybe I liked those nasty green cherries! It makes me laugh just thinking about it, especially knowing how many other folks feel the same way.

Well, I really thought it would be funny to "bring back" the fruitcake and see if anyone would like it (other than me because my Dad is no longer around to share in the fruitcake tradition). So, I had some devious fruitcake-ish plans up my sleeve. When I saw the title of this article, I was hysterical. Fruitcake really is notorious for being one of those things people pass by or throw out if they receive it as a gift. Well, Chow's recipes look really interesting and they've been working hard on them. So, maybe they've solved the fruitcake dilemma. I also love the side section they have that addresses everyone's "fruitcake fears." That's just brilliant. I'm sold and will definitely give one of those three recipes a try this year. 

So, buck up Allen Family, you're definitely going to be eating some fruitcake come Christmas.

Tart Class at Kaleidoscope

Well, I taught my Elegant Tart class at Kaleidoscope in Baltimore yesterday and it went very well despite a last minute location change. Rather than the cafeteria kitchen at the school where Kaleidoscope is located, we were in a different kitchen/room due to PSAT testing. Hey, what can you do? These things happen and it was kind of fun because I felt like I had just been dealt one of those reality TV challenges and like someone had said to me, can you make beautiful tarts with seven people in a small kitchen? And, well, although a bit challenging for a hands on class, the students and I rolled with it, made it all work, and had a blast.

So, I am sending out a huge thank you to my students for demonstrating their flexibility, eagerness to learn, and positive attitudes. They did a fantastic job, made lovely tarts, and have requested a Tarts II class on savory tarts.  So, look for a Savory Tart class in the schedule for next semester. Also, a big thank you to Judy and Christy at Kaleidoscope for all of their help in making my classes run!

Enjoy the few photos I took below...it's always hard to take pictures when I am teaching because I am so busy and focused. Also, the lighting in the room didn't do these tarts justice (and I also know I need a lesson on taking better photos in fluorescent lighting and on dark days).

Mixing up the dough

Decorating

 Grand Marnier Chocolate Truffle Tart

Lemon Curd Kiwi Mini Tarts

Inn at 2920

This summer, I had the pleasure of meeting Warren Munroe and David Rohrbaugh, owners of the Inn at 2920 in Baltimore, MD and touring their lovely boutique bed and breakfast.  I am mentioning their stylish and modern B and B here because I think it would be a fine choice if you are visiting Charm City. 

The Inn is located in Canton, one of Baltimore's finest historic neighborhoods, in a big corner row house that has been converted into a swanky urban hideaway. Warren and David pride themselves on high quality service and an environment that is peaceful, yet within walking distance to the restaurants and pubs of O'Donnell Square. You can find your way to the path along the harbor within a few blocks. What I love about their location is that they are close enough to downtown, but without all the noise, traffic, and tourists. 

Yes, yes. I know. This is a food blog, right? Well, trust me, I am not getting any kind of kick back for mentioning the Inn, I was truly just impressed with their business (and, as some of you know, I have a crazy dream that I might own and operate a very funky B and B some day).  In addition, they do have food! It is a Bed AND Breakfast.  In fact, the Inn at 2920 offers a full gourmet breakfast every day, as well as freshly baked afternoon treats. So, I think you should check them out if you're coming to town on business or just for fun. Or, even if you live around here and just want a change of scenery or some much needed relaxation.

Kooper's Tavern Burger Wagon

Yesterday, I headed over to the Pigtown Fest in the gloomy weather to stop by Meg of Pigtown Design's(and Pigtown Pigout) booth and check out the "Running of the Pigs" (i.e. pig races, hon). You know, there are always plenty of quirky-weird-strange things to do in Baltimore and, well, I couldn't resist watching those pigs run. I wasn't disappointed because it was pretty hilarious. 

While wandering around, I ran into Wendi of Bon Appetit Hon and we decided to grab one of Baltimore's finest burgers from Kooper's Burger Wagon. You know, I have always heard good things about Kooper's in Fell's Point, as they are consistently voted Best Burger in Baltimore; however, for whatever reason, had never given them a try. Well, after tasting one of their delicious- juicy-perfectly cooked burgers, I feel like a fool and definitely want to give them some blogger love. In addition, I had no idea they had a mobile burger wagon but, man, what a great idea. As Wendi pointed out, Baltimore doesn't really have a lot of food trucks or vans like other cities do. You can read a bit more about the burger wagon here in this article from the Baltimore Sun.

So, Wendi and I sat down on the curb and barely spoke because, damn, those burgers were good. You can order beef, turkey, bison, or veggie with a wide variety of toppings and get some regular or sweet potato fries (or a mix of both). Not only was the burger done up right, but the toppings and roll were also super fresh and delicious.  I just went old school with greens, tomato, pickles, and ketchup. While waiting for our order, we learned that Kooper's recently competed in the Annual Taste of Hamburg-er Festival in Pennsylvania and won Best Burger. I can certainly see why. If you're in Fells Point or you happen across the wagon, make sure you give Kooper's a try!

Upcoming Maryland Food Events

If you're looking for something to do this month, I suggest you get out there and partake in one of the food or food-related events coming up in Baltimore and beyond. Check them out! I am staying local this weekend to witness the "running of the pigs" in (where else) Pigtown at the (of course) Pigtown Festival and and head back to my old neighborhood for HampdenFest.

Here are some other activities to keep you busy:

September 11-12    Deep Creek Lake Art & Wine Festival in McHenry, MD

September 11-13    Maryland Seafood Festival in Annapolis

September 20-21    Maryland Wine Festival in Westminster

Follow Sweet Mary

Well, if you want, you can scroll down over in the left column and get me into your Twitter list (because I know you care about what I'm doing....all the time!) AND you can now become a FAN of Sweet Mary on Facebook. My posts will funnel right into your status updates...how exciting (unless you turn them off, of course).

Anyway, I would love for you to follow me on Facebook and Twitter (@sweetmaryblog), so please, please, please click the links, follow along, and, yes, spread the word. You know you like me so why not, right? And, heck, if I can join the social media revolution, so can you. C'mon, I dare you!

Funnel Cake vs. Fried Dough

I checked out the Maryland State Fair yesterday with a friend and her two kids. Although not that exciting to partake in usual fair festivities as an adult, I felt I owed to it Maryland to go at least once. And, I am glad I did because it was fun to people watch, check out all the animals, ride the Tilt-a-Whirl for nostalgia's sake, eat some local pulled pork and finally determine the difference between Funnel Cake and Fried Dough. 

If I remember correctly, I grew up with fried dough at the Dutchess County Fair in New York and had never really seen Funnel Cake till much later in life. So, I was wondering about the difference. We ordered us up some of both and conducted a very "official" taste test. In the photo, the Funnel Cake is on the left and the Fried Dough is on the right. According to the kids running the food booth, Funnel Cake is fried cake batter and Fried Dough is essentially donut dough (i.e. yeasted). It seems that Funnel Cake originally came from the Pennsylvania Dutch. The batter is actually poured through a funnel that you make circles with to make the funky design. 

Well, we all seemed to enjoy the Fried Dough better, although not much of anything was left when we were done. The kids loved ripping pieces off and dipping them in the powdered sugar excess on top. Nice!

Anyway, here is one more photo of some kids sleepin' on sleepin' pigs. They were out cold despite all the noise and people.

599 Thai Cafe in Sonoma

I was in California a few weeks ago now; however, I am still thinking about an absolutely delicious meal I had at the 599 Thai Cafe in Sonoma (located at 599 Broadway). I think it was the best Thai food I have ever eaten mostly because it was so incredibly fresh and the sauces were rich and flavorful without being greasy or heavy. Who knows, maybe it was the Northern California-Sonoma version of Thai food, if you know what I mean? My friends and I ordered a few dishes and shared them all (sweet and sour pork, some kind of curry, etc.), as well as all had lovely tall cool iced teas. These weren't Thai iced teas with condensed milk, just a super flavorful and refreshing house specialty that we greatly enjoyed on a hot day. 

599 Thai Cafe is a small family run restaurant with indoor seating and a small outdoor patio. The family goes to great lengths to provide outstanding service and, true to California's mellow ways, they do not rush you through your meal. We had a great experience from start to finish and had the opportunity to chat at length with one of the grandsons.

We ended the meal by ordering fried ice cream. I actually attempted to talk my friends out of ordering this dessert and pretty much said, "Fried ice cream is nothing special and it can often be done terribly wrong." I am very glad they ignored my snobby remarks because 599 Thai Cafe's fried ice cream was one of the best plated desserts I have had in a very very long time. The ice cream was just like the meal, light and refreshing. It was a mix of vanilla, jasmine, and coconut and was milk based, rather than French style (i.e. custard/egg yolks). I am still not sure how the dough surrounding the ice cream stayed so light and fluffy. And, it was not greasy at all. They topped the dessert off with some whipped cream and peanuts and added some maple and cherry sauce to the plate. Somehow, all of these flavors created one cohesive incredibly tasty dessert. We loved it.

So, if you are in Sonoma, check them out. You won't be disappointed.

40

I can officially and finally say that I've enjoyed summer. With the whole job search getting me down for the brunt of July, I knew I had to turn things around during August and have some all out fun. Well, between spending time with my good friends in Northern California and returning to Baltimore to plan and throw my own 40th birthday dinner/dessert extravaganza, I'd say I accomplished just that.

No, things aren't quite perfect right now, but that's OK. It's just always good to know that there are fine folks around who enjoy my company and share my passion for cooking, baking, and...eating! Despite the pouring rain on Saturday night (which meant I couldn't fire up the grill outside and had to improvise in the oven), we had a blast. What a fantastic way to turn 40! 

I am also happy to report that I finished my goal of doing something I have either never done before or that would help me keep my "youthful fiery" spirit in mind every month during my 39th year. I've done things like get a make-over at a big department store, travel to another city for a rock concert, watch Casablanca (finally), eat a crab cake, go to a spa....you get the picture! It's been a great way to make sure I'm taking good care of me and trying new things throughout the year instead of just once in a blue moon. Today I am removing the old list from the wall above my computer and tomorrow, on my official birthday, will put up a new list for year 40. I don't feel the need to do something each month; however, want to do at least 3-4 things this year. My list is going to include visiting the Rock-N-Roll Hall of Fame in Cleveland and maybe even trying to go to South by Southwest in Austin. 

Oh, and regarding my party, I was so busy cooking and playing hostess that I was unable to get a lot of photos of the food. However, I did take a photo of the Plum Upside-Down Cake (recipe will be posted within the next day or so) I made and the table of desserts. Typically on my birthday, I make the things I like to eat most. Therefore, for dessert, I had a peach-black raspberry pie, the plum upside-down cake, coffee chocolate chunk cookies, the Chunk Wild Cookies I posted last week, good old fashioned chocolaty brownies, and homemade vanilla ice cream.   Simple but delicious.

Also, I remember saying to a friend that I've done some amazing and adventurous things in the first 40 years of my life and met all kinds of wonderful people...and if I get more of all that in the next 40 years, well, lucky me. A big thank you to everyone for coming and making it such a lovely evening! 

Fall Classes at Kaleidoscope in Roland Park

The Fall 2009 Kaleidoscope course catalogue is now out and registration is open. Click here to view the catalogue.  Of course, I hope you'll take a look at my classes; however, they offer a wide variety of interesting classes for people of all ages. I also like to mention that these classes make great group or club outings, as well as gifts for folks who like to get out, try something new, or learn more about topics they are passionate about.

I would love to see you in one of my classes! So, check them out!  My classes are all hands-on and last 2 to 4 hours long depending on what we are baking. They are $60 each and also have a materials fee attached.  

Here are my classes:

Elegant Tarts - Saturday, September 26 (1:00-4:30 pm)

The Art of Making Biscotti - Tuesday, October 20 (6:30-9:00 pm)

Autumn Pies - Saturday, November 7 (1:00-4:30 pm)

If you're on the fence or in need of more information, check out the catalogue, of course, and two former posts (links are below) on classes I previously taught in Rhode Island. Don't miss out on all the fun because Sweet Mary is a hoot in the kitchen!

Pie Class

Tart Class

Gettin' Back into the Kitchen (maybe)

Michael Pollan (author of Omnivoire's Dilemma and In Defense of Food) had a very interesting article on the cover of the New York Times Magazine this past weekend titled "Out of the Kitchen, Onto the Couch."  In the article, Pollan essentially tells us that people are watching more and more TV cooking shows, yet are spending less time in the kitchen cooking than ever before. He certainly hits on a bunch of topics that have crossed my mind over the past few years. It's an interesting read and all the bloggers have been buzzin' about it. 

I think I liked reading Joe Pastry's response (scroll down a little for it) as much as I liked reading the article. Let me just take a second to give this guy some blogger love because his blog is fantastic. Joe is a long time baker and pastry maker. His blog is instructional and informative with great photos and stories. And, he's another guy with a wood burning brick oven. Did you hear that? Oh, that's me sighing because I'm now living in the concrete jungle again and, well, there are no ovens in my near future. Yep, I sure have some serious oven envy. Anyway, check Joe Pastry out! 

OK, back to Pollan's article.  Here are just a few of my impressions (by no means a rehash or critique of the article..just some things that crossed my mind while reading):

*I have really been thinking about the whole "cooking as a spectator sport" mentality lately. Maybe it's because I have cable right now (which I never usually have) and have turned on the Food Network quite a bit (although have grown weary of it quickly). When Pollan said that the skills promoted by the Food Network are essentially only useful and necessary for succeeding on the Food Network, I cheered. I mean, who cares if you can made a three course meal out of twinkies and ding dongs? 

*I also thought back to many of the students I knew in culinary school. Some of them definitely had this expectation that everything was going to be flashy, fun, and entertaining just like on TV.  Between the cooking and reality shows, there were a lot of skewed expectations. When the sometimes grueling and repetitive hard work set in, they seemed so disappointed. Or, when they realized how hard they would have to work to get something right (hey, I still can't hand dip chocolates correctly...despite help and guidance from a super talented chocolate expert!). Oh, there were days you could HEAR dreams shattering all around you. However, I thought this was a good thing....because those that hunkered down, accepted the reality of the food industry, and grew to like/love the work survived and started learning the real stuff that would hopefully earn them a good job and paycheck. No, some of them might not get a TV show or win a $50,000 challenge (or whatever), but I sure hope they are working in high quality restaurants, hotels, and bakeries all over the world making quality products. 

*Thanks, Michael Pollan, for pointing out that "there are still cooking programs that will teach you how to cook." He mentions America's Test Kichen on PBS. Hooray for ATK. Interning there is by far one of my proudest accomplishments because I was able to utilize much of what I learned at Johnson & Wales on a daily basis AND see/understand first hand what it takes to rigorously test and develop excellent recipes for the home cook. Right on.

*True I bake from scratch ALL the time; however, I am totally guilty of not cooking enough. No, I don't eat processed foods or eat out a lot; however, I am single and find it so challenging to find the motivation to prepare meals for just me on a daily basis. I do eat veggies and fruit. I frequent farmer's markets and look for local produce in supermarkets. That's all well and good; however, especially when I am working and busy, I do not "cook" much. I know, shame on me. I do want to cook more. I do want the time to cook more. I say this ALL the time, you know, but will still eat toast for dinner on a routine basis! Cooking, even for me, can feel like a chore sometimes. I found his comments on women returning to the work force and how emerging feminists viewed cooking back in the day really interesting, too. I can't even imagine what it's like to be a working Mom and have to come home and make dinner every night (although my Mom did...and thank god for that!).

*He also spoke about Julia Child (and the new movie Julie and Julia) quite a bit. Who doesn't love Julia Child? My Dad adored and got a huge kick out of her. I think more of him when I hear her name or see clips of her!

Enough about my thoughts. Read the article if you haven't already and feel free to write some comments. 

New Look

I hope you all enjoy the new banner! Yes, I know, it was tough to let go of the retro oven. I had some grieving to do myself; however, it was time for a change, as Sweet Mary is about to turn three!

I'd like to thank Heather Rothnie, owner of Your Art Copilot, for the lovely logo and design. Heather is a virtual assistant who provides business support for artists and creative folks. Check out her website for details about all of her services. Heather was wonderful to work with because she truly listened to all of my ideas and thoughts and, consequently, really nailed a logo that fits my web and real-life personality. 

Bmore Food Bloggers

I had the pleasure of meeting some lovely local food bloggers the other night at LP Steamers for crabs.  I neglected to take a photo; however, Minx of Minx Eats did up a nice post and took a photo. Click on her link to check it out. I also got to meet Wendi of the newly created Bon Appetit Hon and Exit 51, Meg from Pigtown Pigout, Dara of Dining Dish, Julie of Kitchenography, and Liz of What's To Eat Baltimore?, and John of The Baltimore Snacker. John also posted about the crab feast.

Although not in the mood for crackin' crabs, I ate some fish, drank some beer, and listened to lots of great food stories. A big thank you to everyone for makin' this sorta new Bmore food blogger feel right at home!

Canning is Cool

Click HERE to check out an article on NPR about how canning is on the rise due to the tough economic times. It's really interesting how many people are now growing their own food, as well as getting back into the kitchen and connecting to their roots.

Although I've never had my own veggie garden, I do gravitate towards local farms (or my brother's backyard in NY because he has a beautiful garden, fruit trees, and berry bushes) to do some fruit pickin' for things like preserves and apple butter that last me all year and make wonderful gifts. Although I missed the strawberries here in Maryland this year, I am waiting for word from a friend in the country outside of Washington D.C. who knows where to find the wild berries. Yes, waiting...impatiently. My jars are all ready to go, in fact! 

If you are at all interested, go to the Pick Your Own site and find a farm near you. You can also check out my post from last year on Strawberry Preserves. You may find the information helpful.

My environment is very urban right now; however, I wanted to at least have some fresh herbs and greenery, so here is a photo of what was going on out back on the concrete slab prior to all the rain this week! I got a little basil, cilantro, oregano, and lavender going over to the left.

Coconut Lime Cake

It's not often I make a layer cake, you know. However, every once and a while, I'll get those cake pans out and see what happens. About a week or so ago, I actually "catered" a friend's afternoon dessert party. This was a great exercise in the whole concept of possibly running a side business out of my home, by the way. One oven. Small prep space. Many many things to do. I definitely experienced some frustration, but nothing I couldn't handle. I made four kinds of cookies for a cookie platter, a tart, and a cake. And, I will say they were all delicious.  The Coconut & Lime cake was part of the event. Pardon the photo, as I just quickly snapped one before delivery and it isn't all that great.

Although unable to catch a photo of an actual slice, I did get to taste it and it was a pleasant cake. The recipe hails from the Williams & Sonoma website. I did have some issues with the frosting although wasn't sure why. It could have been the excessive humidity that day or maybe the way I whipped the egg whites. I would need to repeat the recipe to find out and, frankly, I am not willing to spend the money or time. I found it to be super sticky and tough to work with. And, although I did douse each layer of cake with some simple syrup just to keep things extra moist, the frosting was just tough to spread. In addition, I had to do a little repair work prior to serving because, despite chilling, the frosting slid down the cake a bit. Again, might have been just the heat/humidity or could have been how I mixed it or could have been the recipe.

I do love the flavor of Coconut & Lime, so the idea, of course, is wonderful. But, for some reason, if I wanted to make another Coconut & Lime cake, I'd either create my own recipe or find another one to try. So, I am not even going to post the recipe. You can click on the link above if you want to try it. Please let me know how it goes if you do. 

Speaking of Coconut & Lime, it is Rachel of the blog Coconut & Lime's fifth blog anniversary. She is running another recipe round up and contest. Click on her link for details. I am working on a recipe that I hope to make and post this weekend because I'd sure like to win the Vitamix! Last year, I made Coconut Lime Chocolate Chip Cookies for her round up.  They were delicious. Anyway, a very Happy Anniversary to Rachel!