Wednesday, July 28, 2010


Well, kinda.

I made that awesome feta tart on Sunday night and I had a ton of feta left over, and some phyllo. So I have been dreaming about this delicious feta, eggplant, pine nut, roasted garlic pizza I had one time. Annndddd I decided to turn it into a delicious tart!

Dandelion and Mustard Greens

I sauteed up the mustard and dandelion greens I bought the other day. I wanted to use the dandelions for a salad but I had to change plans because they started wilting almost immediately the night the power went out. I did olive oil, garlic, s&p, a bit of fresh parsley and chives, a touch of cinnamon and nutmeg, a generous squeeze of lemon juice, some white wine, and chicken broth (the homemade kind cause I am a freak like that). Then I did 5 layers of phyllo, roasted eggplant and garlic, feta, and the greens, 3 layers of phyllo, another layer of filling, and a topper of phyllo. Put it all in the oven at 375 for about 25min, et voila!

Prior to Cooking

Delicious and Golden
I also got excited about the extra phyllo and decided to make chocolate baklava. I poured some cacao powder into the melted butter, and a touch of cayenne, spread it on each layer of phyllo, added jerusalem honey, cinnamon sugar, and granola, and stuck that in the oven for a few min. It was the perfect accompaniment to the first glass of milk I've had in about a month. 


Tuesday, July 27, 2010

Whole Foods Market Customer Feedback Dinner

I just realized that Blogger never posted some entries I wrote. This one is from back in April! 

On Tuesday evening I attended a Customer Feedback Dinner at Whole Foods Market in Annapolis. The dinner was hosted by Amy Chase, the Marketing Liason, and a panel of staff members from some of Whole Foods departments.  

I was thrilled to be a member of the community guests who were invited to WFM to give feedback on our store. It was interesting to hear feedback from the WFM team members about future plans at Whole Foods, as well as the other customers at the event. 

Whole Foods is a national corportaion, but they are also a series of individual stores which are staffed by members of the communities that surround them. As such they try to entrench themselves in the community. They do this through sales of local ingredients, promoting local businesses, and giving back to the community around them.

I am very excited to announce that WFM is sponsoring a Farmers Market in the Annapolis Town Center every Wednesday, from 4:30-7:30pm, beginning June 2nd! If you know of any local farmers that you think should participate in the market please let them know and tell WFM too.

I also learned that WFM has a gluten-free bakehouse in North Carolina so their gluten-free is truly gluten-free. 

Also very exciting for all those single folks, or those just trying to eat smaller portions... they will be having a bulk produce bar so that people can just take some of what they want rather than purchasing a pre packed bundle. 

In case you don't know, WFM also has special promotions every day of the week. Go check out their site for more details. 

I hope all of our feedback at the panel really helped make Whole Foods a better shopping destination for all of you. Please show your support for our community by attending WFM events that sponsor the community. Check out their site, and see them on Facebook and Twitter for more information. 

Sunday, July 25, 2010

My Usual Breakfast

See, I do take some photos... with a canon point and shoot.

Power Outtages Make Great Dinners

Mom is out of town for the weekend so Dad and I ate dinner at home tonight. The meal tonight was delicious and beautiful and fun! I have never been more sorry I couldn't take a photo. Thanks to my uber cold basement, and the super nasty humidity outside, I was unable to photograph anything because my lens fogged up and I couldn't wait another 20min for it to clear... so we ate.

There was a horrendous storm this evening. The sky went black in minutes and the wind was like a hurricane, and it was just insane. It knocked the power out at my parents, but I was determined to make my dinner work out. I had been thinking about it for a few days and I was excited. The storm cleared as fast as it came on so we were still able to grill which was most of the original plan. Luckily my dad has four grills and an outdoor burner and I was feeling creative.

I got bone in strips from Whole Foods for $5.00 off a pound, I couldnt resist that sale! So I bought a few steaks and made plans to cook dad dinner tonight. I have also been wanting to experiment with wheat berries for a few weeks, ever since I had them at McCrady's in Charleston, SC. The wheat berries were incredible and had tons of flavor. I know sometimes Whole Foods has them pre-cooked on the salad bar so I picked up some, and figured Id cook some bacon up and add the berries, some herbs, and then hope some of the steak juice would seep in if I let them rest on the wheat berries when they came off the grill.

I also had to make the feta pie I saw in the newest issue of Saveur. I have had some phyllo in the freezer for a few months so I had dad pull that out. While I was getting ingredients at Whole Foods, I was more than vaguely concerned it would be hard to make phyllo on the grill but I was crossing my fingers that the power would be on by the time I got home.  I couldnt read the recipe because it was so dark in the kitchen so I think I sort of followed it. I put the cast iron skillet on the outdoor burner and sauteed garlic, green onions, chard, mint, parsley, and salt and pepper. Half way through I decided to use up the rest of moms spinach and a hint of white wine, and my filling was ready. I layered phyllo and oil and filling back in the skillet with some feta. Two kinds of feta, one was Mt. Vikos Sheeps milk, and the other was a goat milk feta that was much a more pure, less salty, and softer cheese than the sheeps milk. They were both tasty. So I did phyllo, filling, cheese, phyllo, filling, cheese, phyllo. Then I stuck the skillet on the big green egg with the top closed, it was about 450 degrees. I left it for about 10min until I was afraid the phyllo was gonna burn. I decided to flip the whole thing onto a cookie sheet that had been warming on the gas stove (incase the skillet was too hot or cold on the egg). It worked perfectly and the phyllo was the most beautiful golden brown.

We cooked up the steaks, and sat down to eat, and it was all incredible.

I would have photographed after, but of course the light was gone so lame me, not photos. Ill try again though, this was such a fun, delicious meal. Best of all the power came on just after we finished eating. It was a nice meal with my dad.

So I decided I had to TRY to show you the deliciousness. I didn't have a lot of time to take or edit this but here is a next day, reheated photo of the feta pie:

Photo by Robin

P.S. More photos of the scene of the crime, coming soon.