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morceaux

~ pl.: French, for morsels – pl.: short literary works

morceaux

Tag Archives: Bread

Sundried tomato and roasted garlic spread

31 Wednesday Jul 2013

Posted by Erin in Recipes, Snacks and Apps

≈ 3 Comments

Tags

Block Island, Bread, dip, Eli's, Garlic, Olive oil, oregano, Rhode Island, roasted garlic, spread, Sun-dried tomato, sundried, Tomato

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My family and I recently returned from a trip to Block Island – a small destination off the coast of Rhode Island only reachable by ferryboat. We’ve been making the trek nearly every year of my life to spend some time with one another, the beautiful nature surrounding us, and snag some moments away from the busy demands of everyday life. This year’s trip was especially relaxing and, of course, filled with delectable meals each night.

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Eli’s is one of our faithful standbys. We have yet to be disappointed by this unassuming little spot. What delighted me even more than the delicious fresh seafood meal was the sundried tomato and garlic spread that began our meal.

The rustic and savory taste set it apart from similar dips and plain butter that typically kick off a meal. This pairs best with a crusty but soft and buttery-tasting bread that pulls apart without much effort.

I made a few adjustments to mine so that it served well at a gathering.  While the look is different, the flavor is similar.

1 jar (about 8.5oz) of sundried tomatoes, packed in olive oil
2 bulbs of garlic
2 tbsp finely fresh grated parmesan
1 tbsp fresh oregano, finely chopped
1 tsp olive oil, reserved from the jar of sundried tomatoes
Ground black pepper and sea salt to taste

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First, you’ll need to roast the garlic. To start, you’ll need to cut the top of the garlic bulbs so that the cloves inside are exposed.

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Then, place the bulb in an oven-proof container – a ramekin or even a muffin tin will do. Drizzle with olive oil and top with cracked pepper and sea salt. Cover with foil and place in a 375 degree oven for 45 minutes. After the garlic cools, the cloves can be peeled out very easily.

Remove the sundried tomatoes from the jar and reserve the olive oil.

Use an immersion blender to mince the tomatoes into small pieces. If you don’t have one available, you can use a regular blender or finely chop the ingredients with a knife.

Remove the roasted garlic cloves from the bulbs. Reserve about ¼ of the cloves. Mix the garlic and oregano into the tomatoes with the blender.

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Add a tablespoon of olive oil reserved from the jar of sundried tomatoes and the finely grated parmesan. Fresh parmesan will provide the best flavor.

Mash the remaining cloves (just in half for best results) with a fork to provide a chunkier texture and gently stir in to finish.

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Serve immediately and enjoy with artisan bread or refrigerate for up to 3 days.

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Dupont Circle Farmers Market

06 Thursday Jun 2013

Posted by Erin in Reviews

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Tags

Bread, Cheese, Farmers Market, Flowers, Grass-fed, Local, Market, Neighborhood, steak, Sunday, Washington DC

Imagine a beautiful spring day, 65 degrees, warm sun on your face, the sound of birds chirping from the tall trees above and the comforting buzz of traffic on the winding city street you stroll down.  You are surrounded by Beaux Arts buildings, coffee shops with eclectic farmhouse furniture, and couples with dogs out for their Sunday morning routine.  You’d think you were in Paris, London, Vienna – anywhere but Washington.

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I found a little bit of Europe to satisfy my francophile tendencies at the Dupont Farmer’s Market one lazy Sunday morning.  Located right in the heart of one of DC’s most well-known neighborhoods, this farmer’s market is truly a gem.  Unlike Eastern Market, you’ll find quality rather than quantity when it comes to produce, cured meats, fresh seafood, and locally made cheese.  A few highlights:

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My favorite is, of course, the bread from Atwaters.  I highly recommend the sunflower flax.  Just down the way, you’ll find milk from the grass-fed cows at Clear Spring Creamery that is so rich even the skim is tasty.

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After making your way past the fresh apples, lettuces, and veggies, you’ll find yourself stopping to indulge in cheese charcuterie samples.  Make sure you save room for EcoFriendly Foods, which is conveniently located next to FireFly Farms – a creamery produces perhaps the best bleu cheese in the area.

In my quest for a traditional homemade Sunday night dinner for one, I elected to snag a local grass-fed cut of Delmonico Steak from Country Pleasures Farm and paired it with a vivaldi potatoes  – a faithful and buttery stand-in for fingerling – courtesy of Tree & Leaf Farm for thirty cents.  Yes, I said 30 cents.  Check out the outcome here.

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Before you leave, be sure to stop by Farmhouse Flowers & Plants, where you can select a unique and gorgeous bouquet made by grower Dave Dowling or make your own from his assortment.  I snagged myself a precious three-budded single stem of ranunculus just to bring a little cheer throughout the week.

If you choose to go the picnic route, take your pick of pastries and fresh fruit and make your way into the circle to enjoy the lush grass and tulips of late April. On your way out, stop by Dolcezza for their renowned affogato.

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