Lately . . .

We've had a couple of weeks of really good meals, if I do say so myself, even though I haven't been trying anything new. Here are some of the recipes from the archives that I've found especially satisfying:

* Chicken Katsu
* Cafe Rio Chicken Salads
* Steak Sandwiches (I used a london broil steak that was on sale and while it was still partially frozen sliced it very thinly. I added slices of provolone cheese when the steak and peppers and onion were still in the pan. It melted and was gooey and delicious!)
* Rice & Beans with Avocado (we never get sick of this)
* Chicken Tostadas
* Chicken Souvlaki with yogurt dipping sauce
* BBQ Chicken Pizza (with pineapple!) and Spinach Salad
* Orecchiette with mini meatballs
* Eggplant Tomato pasta
* Chicken Sandwiches with grilled pineapple (add honey mustard for more flavor!)
* Brown's Black Bean Salsa (this was especially requested for a Memorial Day BBQ)

Breakfast at Market Lunch at DC's Eastern Market

Last Saturday morning we drove to DC's Eastern Market to get breakfast at what is arguably the market's most popular vendor, Market Lunch. We went to the market about a year ago but the line for Market Lunch breakfast was so long that we didn't wait. We went earlier (about 9:00--they serve breakfast until noon on weekends) this time and waited only about twenty minutes. The wait is totally worth it. We ordered Blue Bucks (blueberry buckwheat pancakes) and french toast. The french toast is really good but the Blue Bucks are amazing! Please go try them if you need a Saturday morning outing in DC. Afterwards, you can stroll around the farmer's market or arts and crafts market. Market Lunch has a lot of other offerings on the breakfast menu, omelets, breakfast sandwiches, and about a dozen varieties of Eggs Benedict, even one with crab cakes. It all looked delicious! But, for me, the Blue Bucks are a must. Here's a review of Market Lunch, including the address. A couple of notes: they only take cash, and try to obey the the seating rules (they're posted on the wall). The owner (you can see his picture in that review) was there keeping a close eye on people sitting at the table and kicked off a mom with two kids who hadn't ordered their food yet. Probably a little brutal but it keeps the system working and once you do get your food, there's a seat open for you. Have fun!

Ina Garten Potato Salad

I love potato salad and this recipe from Ina Garten is delicious! I did make a few changes. I halved the amounts, used red potatoes, used green onions (just the green part) instead of red, only used whole-grain mustard (but a full 2 Tablespoons to keep the mustard/mayo proportion the same) and added about a cup of cubed cheddar cheese (I love cheese in potato salads). The salad has a strong mustard flavor that I love and the dill adds a wonderful flavor! Also, Ina's method of cooking the potatoes makes perfectly done potatoes. Try it!

Lemon Meringe Cupcakes

First off, please do a Google Image Search for Lemon Meringue Cupcakes so you can see how cute these cupcakes can really be. My piping didn't turn out the way I wanted to but you get the idea. This recipe is from a little magazine called "Crazy for Cupcakes" that my mom picked up at the grocery store and sent to me. I bought lemon curd at the store and thought it was good and easier than making it, but I'm sure homemade would be better. Here's a recipe that might work. I made regular sized cupcakes but I think the presentation would be better in the jumbo size. I couldn't find a lemon cake mix so used a vanilla and added lemon juice and zest but I couldn't taste it at all. One of my problems with the piping was that I didn't beat the meringue enough, and I didn't work fast enough when I piped it on, all my squeezing kind of took the life out of the meringue, I think. But, they still were a great spring treat, and the meringue on top is much different than your normal frosting. Here's the recipe:

Lemon Meringue Cupcakes

1 package lemon cake mix, plus ingredients to prepare
3/4 cup prepared lemon curd
4 egg whites, at room temp
6 Tablespoons sugar

1. Preheat oven to 350. Line 9 jumbo muffin cups with paper baking cups.
2. Prepare cake mix according to package directions. spoon batter into prepared muffin cups, filling two-thirds full. Bake 23 to 25 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans 10 minutes. Remove from pans; cool on wire racks. Increase oven temp to 375.
3. Use serrate knife to cut off tops of cupcakes even with tops of baking cups (Do not remove paper baking cups). Scoop out small hole in center of each cupcake with teaspoon; fill hole with generous tablespoon lemon curd. Replace cupcake tops.
4. Beat egg whites in medium bowl with electric mixer at high speed until soft peaks form. Continue beating while gradually adding sugar; beat until stiff peaks form. Pipe meringue onto top of each cupcake, or spread meringue over cupcakes and use small spatula to create peaks.
5. Place cupcakes on baking sheet. Bake 5 to 6 minutes or until peaks of meringue are golden.

Variation: This recipe also makes 24 standard cupcakes. Line muffin pans with paper baking cups; prepare and bake cake mix according to package directions. Scoop out teaspoon-size hole in each cupcake and fill with generous teaspoon lemon curd. Pipe or sread about 1/3 cup meringue over each cupcake; bake as directed above.

Lemon Fusilli with Arugula

If you like lemon, this Ina Garten recipe will be a new favorite. Despite the two cups (!) of cream, the pasta is not very heavy (which may or may not be a good thing) but rather light and tangy. The lemon flavor was noticeable but not too strong because I used one very large lemon instead of three. Also, I opted to use baby spinach in place of the arugula, which I don't love. I really liked it with the spinach and the pasta was a great spring-time, vegetarian meal. And, all those veggies totally offset the creamy sauce, right?