Girl Meets Food

I was at World Market the other day, looking at the great selection of exotic international foods they have and it occurred to me that I had to expand the horizons of this blog.  Not all one-of-a-kind foods are found at restaurants, obviously, which means I may have to start cooking.

Ugh.

It’s not that I’m a terrible cook.  I’m actually an excellent cook.  I’m just lazy and I can admit it.

In my defense, my employer provides complimentary meals when I work, so I’ve simply fallen out of the habit of cooking during the week.  But here we go—my first recipe on Girl Meets Food—Vegemite Canapés.

You can find Vegemite at Dean & Deluca in Georgetown, or at World Market like I did for $4.99 for 15 grams.  I thought I was getting a cheap, Americanized version when I saw that it was made by Kraft.  Would it taste authentic?  Would I get hate mail from Aussies calling me an ignorant philistine?

Thankfully, I got the kind everyone else gets.  Kraft bought the rights back in 1935, and has been making Vegemite since.  It’s vegetarian, and in recent months, became halal certified.

This dark, thick paste is to Australians what peanut butter and jelly is to Americans.  It’s a great source of B vitamins, which helps convert food into energy, and is much more fun to eat than popping a pill.  Made from brewer’s yeast, malt, onions and celery, it has a strong salty, yeasty flavor, like if Maggi sauce was a spread.  It kinda smells like wine to me.

During World War II, the Australian military carried Vegemite in their rations in eight-once tins.  Aussie kids grew up on the stuff, and mothers would use it to flavor soups and gravies.

I’m a Vegemite convert, and I’ve been eating it for three days straight now.  I eat it on crostini, on rice cakes, on rice cakes with butter, on toast with butter, on toast with cheese.

I’m eating Vegemite right now.

The more you use, the bolder the flavor.  Try my canapé recipe by spreading some Vegemite on crostini.  If you want to get all fancy-pants like I did, top it with a garnish.  Voilà!  There, I cooked.

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Say “I Love You” with Tenpenh’s special four-course tasting menu. Their regular à la carte dinner menu will also be available.

Forever…“I Love You” Tasting Menu
February 12-13, 2010

First course
“Aishiteru”—Japanese
Kumamoto oysters, strawberry-wasabi granita
Brut Sparkling Rose, Mumm Napa, Napa Valley, California, NV

Second course
“Mahal kita”—Filipino
Hudson Valley Foie gras, bibingka, strawberry ginger relish, chocolate port sauce
Gewurztraminer, Pierre Sparr, Alsace, France, 2007

Third course
“Sarang heyo”—Korean
Grilled tenderloin, lobster kimchee risotto, Korean hollandaisse, strawberry glaze
Cabernet/Shirzaz, Truth, Lindsey’s Cuvee, Santa Rosa, California, 2006

Fourth course
“Chan rak khun (to male)”
”Phom rak kuhn (to female)”—Thai
Coconut sticky rice, mangos, strawberries
Sake, Momokawa, Raspberry, Oregon

$48.00 prix fixe, $68.00 w/ beverage pairings

Tenpenh
Reserve now
1001 Pennsylvania Ave, NW
Washington, DC 20004
(202) 393-4500

On February 14, 2010, starting at 5:30pm, Blue Duck Tavern presents a Valentine’s Day four-course tasting menu designed for sharing.  A limited a la carte menu will also be available.

First course
Arpege Egg with Smoked Haddock, Sabayon and Sturgeon Caviar

Second course
Dungeness Crab with Orecchiette Pasta, Hot Pepper, Lime and Creme Fraiche

Third course
Elysian Fields Lamb Rack served with Black Trumpet Mushroom Crust, Anna Potatoes and Stuffed Artichokes

Fourth course
Valrhona Chocolate Box and Pink Champagne Sorbet

$65.00 per person, exclusive of beverages, tax and gratuity.

Blue Duck Tavern at the Park Hyatt Hotel
Reserve now
1202 24th St. NW
Washington, DC 20037