French Toast Casserole and today's specials

Panino specials are the TCB - turkey, cranberry & brie and the Apple Alexander - Granny Smith apple, honey and brie grilled on a ciabatta sub roll.

We have three soups, all of which are vegan. Veggie Chili, 16 Bean and African Peanut.

A number of people have expressed interest in the whole French toast "casserole" idea (which is really just a sweet version of our Strata), so this a little primer in how to make breakfast for 2-200 and be able to sit down and eat with your guests.

You make it the day before and just pop it in the oven about an hour before you want to eat. Brilliant, no? The following "recipe" will easily feed 8 hungry people. By adjusting proportions and pan sizes it is not much more difficult to feed 40 than it is to feed 4, which makes this a great idea for weekend guests, post-slumber party breakfast or a brunch. It also holds and reheats well.















French Toast Casserole
1 loaf bread, torn or cut into large "croutons", stale is preferred (any bread will do but an egg bread like challah or brioche is nice, as is cinnamon raisin or other "flavored" bread)
1 stick butter, melted
1/2 - 1 cup light brown sugar (use 1/2 c. if you plan to serve maple syrup. 1 cup will make caramel and is especially nice if you decide to add nuts and fruit)
12 eggs
2 cups milk or half and half
1 Tablespoon vanilla
1/2 teaspoon cinnamon (pinches of ginger and/or cloves would be nice too)
Optional: walnuts, pecans, diced apple, banana

Place melted butter in a 9x13 baking dish and sprinkle with brown sugar. Stir and distribute the butter/sugar mixture evenly. Sprinkle with nuts and/or fruit is desired.

Add bread to the pan. Slightly over-full is fine.

In a large mixing bowl whisk together eggs, milk, vanilla and spices. Pour the egg mixture over the bread and cover with plastic wrap. Don't worry if some of the bread is above the egg line, it will will wick up and saturate the bread. Refrigerate for a couple of hours or overnight.

Preheat the oven to 350°.

Remove baking dish from the refrigerator and let sit at room temperature for about 20 minutes. Remove plastic wrap and bake 35-45 minutes until the top is browned and the custard has set (you can insert a fork in the center and pull bread aside to check). Let cool for about ten minutes before serving as hot sugar burns!

When you serve make sure to spoon all the way to the bottom and serve so that the caramel (nut, fruit) side becomes the top.

Savory version
Omit light brown sugar. Use any bread or combination of breads. Toss sauteed/steamed veggies, diced ham, browned sausage, etc. in with the bread cubes and press into buttered pan. Cover bread/veggie mixture with grated cheese. Whisk egg mixture omitting vanilla and spices and adding salt and pepper. Pour over bread. Let sit in refrigerator for a couple of hours or overnight. Bake at 350° for 35-45 minutes until the top is browned and the custard has set (you can insert a fork in the center and pull bread aside to check). Let cool for about ten minutes. Makes eight large servings. Serve with a salad for a great brunch meal.

I'd really like to hear from you

Panino specials are the TCB - turkey, cranberry & brie and the Torpedo - our spicy Italian sausage "Rocket".

We have three soups, all of which are vegan incidentally. Veggie Chili, 16 Bean and African Peanut.

Have we had a soup or sandwich in the past that you'd like to see again? Does a great little deli "back home" have a sandwich special you miss? Did your Grandma have a special cookie recipe you'd be willing to share? Seriously, we are in this business for you and we take very seriously suggestions and requests made by customers.

PS: Hey Delip, the Cauliflower Pistacio Soup is coming on Wednesday!

GREAT BALLS OF FIRE!!!!

The house was rockin' yesterday! The first real spring-like Friday brought people out in droves! The weather widget informs me that today will be a bit cooler and it may rain, so....... If the morning starts off bright, get over here and to the market before the showers start.

I'll be down at the Baltimore Child Abuse Center (am I the only one that thinks that was a very unfortunate choice of words?!) Block Party on 23rd Street between Maryland and Charles celebrating the completion of their building project. Rumor has it there will be an appearance by some Ravens.

We have Raspberry Cream Stuffed French Toast and a Greek Strata with spinach, roasted red peppers, shallots & feta. If the baking mojo is with me, we'll also have Chocolate Chocolate Chip Muffins (special request of a special customer).

We have the Torpedo - spicy Italian sausage version of the Rocket, the new Vegetarian Rocket and the Apple Alexander - Granny Smith apples, brie and honey grilled on a ciabatta sub roll.

For soup we have African Peanut Soup (vegan), Caramelized Onion and Portobello Soup (vegetarian).

The Veggie Rockets are flying out of here!

We have the Torpedo - spicy Italian sausage version of the Rocket, the new Vegetarian Rocket (which sadly still has no name, but already has a following....), the Bandaloop - sweet cured ham, saga cheese and spicy honey mustard grilled on french sandwich bread and the Apple Alexander - Granny Smith apples, brie and honey grilled on a ciabatta sub roll.

For soup we have Mulligatawny - an Indian-spiced chicken soup and Caramelized Onion and Portobello Soup (vegetarian). Michael has started a pot of African Peanut Soup (vegan) but it probably won't be done until early afternoon.

Baltimore Child Abuse Center, a 501(c)3 organization dedicated to helping victims of child sexual abuse in Baltimore City and working to end child sexual abuse throughout Maryland, is celebrating the completion of their building renovations by throwing a block party celebration Saturday, March 28 from 10 a.m. to 2:00 p.m. Please join us in supporting BCAC, we'll be there with lemonade and iced tea.

We have the Torpedo - spicy Italian sausage version of the Rocket, the new Vegetarian Rocket (which sadly still has no name....), the Bandaloop - sweet cured ham, saga cheese and spicy honey mustard grilled on french sandwich bread and the Apple Alexander - Granny Smith apples, brie and honey grilled on a ciabatta sub roll.

For soup we have Mulligatawny - an Indian-spiced chicken soup, Caramelized Onion and Portobello Soup (vegetarian) was begun. We also have my French Green Lentil with Coconut Milk soup (vegan). Like I said yesterday, don't let the name put you off - this is good stuff!

It's a good day to call ahead and get a nice hot lunch to go! Don't forget you can also use fetchfood.com, pay online and just duck in to pick it up. No waiting in line!

The sweet smell of my tears

We have the Bandaloop - sweet cured ham, saga cheese and spicy honey mustard grilled on french sandwich bread and the Apple Alexander - Granny Smith apples, brie and honey grilled on a ciabatta sub roll.

A veritable mountain of finely sliced onions, simmered gently for hours is how the Caramelized Onion and Portobello Soup (vegetarian) was begun. We also have my French Green Lentil with Coconut Milk soup (vegan). Like I said yesterday, don't let the name put you off - this is good stuff!

Michael et al will be making more of the meatless meatballs for the no meat Rocket. Won't someone please step-up and name this damn sandwich for me?!

Jitterbug Perfume - the Saga

Today's soup is Green Lentil with Coconut Milk (vegan). Last time I made this soup it flew out of here. People were coming back to buy quarts. Which is to say, don't let the name fool you - this stuff is not your typical, homely lentil soup. We also have a bit of Corn Cheddar Chowder (not veg) and Gypsy Soup (vegan) still available.

The Veggie Meatball Rocket is also still on the menu and today we are adding The Bandaloop - sweet cured ham, saga blue and honey mustard grilled on french sandwich bread.

According the Wikipedia "The sagas (from Icelandic saga, plural sögur), are stories about ancient Scandinavian and Germanic history, about early Viking voyages, about migration to Iceland, and of feuds between Icelandic families. They were written in the Old Norse language, mainly in Iceland." As anyone who has tasted our yogurt knows, Michael's maternal line is from Iceland and we have a soft spot for all things Icelandic.

This is not that saga.

This is a creamy brie-like cheese with a blue vein. The sharp tang of bleu is swaddled in the fatty full mouth feel of a soft rind cheese like brie or camembert. And the first time I tasted saga it blew my mind. I have a notoriously bad memory, but I remember every detail of that meal. I was sitting upstairs at Bandaloops on South Charles Street (which I am sorry to report is no longer in business) with my friend Clarrisa. The sandwich, which I believe they called the Kudra, was ham and brie served on a croissant with the most fabulous champagne mustard. Later, I tried to get the mustard recipe but the chef wouldn't share.

And Jitterbug Perfume, Bandaloops and Kudra? The first Tom Robbins book I ever read (and my favorite), the mystical "doctors" and the female main character. If you haven't read it, do. It is a great fun, hopeful, sexy romp of a book which makes great summer beach reading.

Monday specials

The pastry case includes Walnut Raspberry and Rosemary Cheddar Scones. We also have the Habanero Chip Frittata.

Soups today are Gypsy - a sweet potato/tomato based vegetable soup (vegetarian) and Cheddar Corn Chowder (not vegetarian).

The panini spacials are the TCB - turkey, cranberry and brie and the new Vegetarian Meatball Rocket.

Leprechauns in the cafe...

We have an outrageous number of specials today...

Caramel Apple French Toast Casserole
Cinnamon Rolls
Stir-fry Strata
Habanero Chili Chip Frittata

And the NoMeatball Rocket (a free one to whoever comes up with a better name!), a croquette, much like Mali Kafta, of vegetables, eggs and cheese served up in a hollowed ciabatta sub roll with provolone and marinara sauce. They are delicious!

You need to come by!

By the way, there is a Chocolate Gold Rush Cake in the oven. Bring your sweetie by for coffee and cake.

Where's the beef?

It is not in the new NoMeatball Rocket! We also have the TCB - turkey, cranberry and brie.

Soups are Corn Cheddar Chowder, Split Pea (vegan) and Creamy Tomato Basil.

Have a good Friday!

Fair warning

Kasey is making Split Pea Soup (vegan) and there is also Tomato Basil Soup (vegetarian) and Guinness Stout Stew.

For panini specials there is the TCB, turkey, cranberry & brie, and the Apple Alexander.

It's that time of year again. Oh I know, everyone thinks of spring as a time of rebirth and beginnings. But for a few Cafe patrons, spotting the first crocus means saying goodbye to their favorite cookie. It makes a refreshing Iced Latte on the terrace a bitter sweet experience. One day very soon the Molasses Crinkle will take a summer holiday and be replaced with the Snickerdoodle.

Get 'em while you can.

Keys and other ramblings

It is a beautiful morning with the fog laying thick to the ground. I locked myself out of the house this morning, but managed to laugh it off. It was kind of ridiculous. Sitting out on the front stoop, at 7:00 a.m., knitting in the cold damp morning waiting on a cab.

Rumor has it that temps will make it to 60° today. Stop by and enjoy the terrace. Also, there are only a few more days of spring break. Come in and have lunch while it is slow enough for you to linger over coffee and cookies.

We are making a big pot of Tomato Basil Soup (vegetarian) and still have some very hearty Guinness Stout Stew and Roasted Butternut Squash Soup (vegetarian).

For panini specials there is the Virginian, country ham, turkey, havarti & whole seed dijon and Grilled Gouda with fresh thyme, a great comfort food meal paired with the Tomato Basil Soup.

What's that I smell?

Could it be the Guinness Beef Stew? or perhaps the Chocolate Stout Cupcakes with Bailey's Cream Cheese Frosting?

We also still have the Rubenesque, a sandwich plump with pastrami, Swiss cheese, sauerkraut and Russian dressing and the Torpedo, spicy Italian sausage, homemade peperonata sauce and aged provolone cheese stuffed into a ciabatta sub roll.

Do you know what pastrami is? Okay, so we all know it is a deli meat. You've probably had some benign version served on a cold cut plate along side of American cheese. If you are very fortunate, you've had it hot and piled high on a sandwich from Attman's. Their President's Special inspired the moment of culinary existentialism that provoked the question "but what is pastrami"?

Come to find out, pastrami is smoked corned beef. That's it. Smoked corned beef. I'd be embarrassed to admit my ignorance, but for the fact that, as far as I can tell, no one else knows either. Everybody, my self included, has some vague notion of it being like corned beef only different. My assumption had been the difference was in the brining.

So the next time you are grumbling about the Cafe not being open on Sundays, get yourself down to East Lombard Street. Make sure you speak up, order a pickle if you want one, sip on a Dr. Brown's Cream Soda and reflect on the elegant marriage of bread and beef that is the deli sandwich.

May the wings of the butterfly kiss the sun.
And find your shoulder to light on.
To bring you luck, happiness and riches.
Today, tomorrow and beyond.

Enjoy a sandwich. It wll not make you baroque.

Today's panini are The Rubenesque - pastrami, sauerkraut, Swiss cheese and Russian dressing on toasted marbled rye. We also have The Torpedo - spicy Italian sausage, homemade peperonata sauce and aged provolone cheese stuffed into a ciabatta sub roll.

Soup specials are Roasted Butternut Squash Soup (vegetarian), Gyspy Soup (vegan) and Mulligatawny Soup.

I have several specials in the works to celebrate St. Patrick's Day, including an Irish Beef Stew and, barring any unfortunate baking accidents, a Chocolate Stout Cake with Irish Cream Icing.

To the grad students at Hopkins, see you guys at 3:00. Irish Cream au Lait and other goodies are on the menu.

Saturday

Our Staurday morning special is Banana Walnut French Toast Casserole - and it is yummy!

A little pre-St Patrick's Day special - The Rubenesque - pastrami, sauerkraut, swiss cheese and russian dressing on toasted marbled rye. We also have The Torpedo - spicy Italian sausage, homemade peperonata sauce and aged provolone cheese stuffed into a ciabatta sub roll.

Today's soup specials are Gyspy Soup and Mulligatawny Soup.

There is a distinct nip in the air today. After coffee and breakfast at the cafe you might want to check out the Baltimore Heritage Quilters' Guild Biennial Show being held this year at Goucher College. I was an active member of the Guild and chaired the show committee for a number of years. There will be gorgeous quilts as well as fabulous shopping opportunities (you could get your Christmas shopping well under way!).

In the days before we opened the cafe I was an active quilter and designed the guild's 2005 raffle quilt Starry Nights. That is where Ann and I met. If you've been around the cafe on Saturday morning you've probably met Ann (she is usually knitting behind a giant latte). Her's were the third pair of hands that built the cafe. Virtually every weekend for months she showed up ready to clean, paint, haul or whatever was needed. The 2004 raffle quilt, a modern interpretation of the traditional Baltimore Album Quilt, brought us together. So today's salute goes out to BHQG for bringing me a dear friend, my own personal Swiss miss.

A number with a bad rap

Happy Friday the 13th!

Today's soup specials are Gyspy Soup and Mulligatawny Soup.

We also have the Torpedo, our spicy Italian sausage, homemade peperonata sauce and aged provolone cheese stuffed into a ciabatta sub roll.

But seriously though......

"What's in the Gypsy Soup?," asks a customer.
"Well, first we wait for a band of young, tender gypsies to come through town....."

I know, it's a bit like the two muffins in an oven joke, but around here muffins in the oven are no laughing matter.

Gypsy Soup (vegan), a moroccan-inspired spiced tomato/sweet potato based vegetable soup and Chicken Vindaloo Stew are the soups today.

The Torpedo is making a much awaited return today - spicy Italian sausage, Michael's homemade peperonata sauce and aged provolone cheese stuffed into a ciabatta sub roll.

Have a good one and see you guys tomorrow.

How to eat your veggies

Happy Hump Day! And for soup today we have mildly seasoned Chicken Vindaloo Stew, a chicken and potato stew that borrows it spicing from a very popular (and fiery) Indian dish. We also have Pumpkin Black Bean Soup (vegan).

Panini specials are the Apple Alexander, Granny Smith apple, brie and honey and the Virginian, ham, turkey, havarti and whole seed dijon. Both are grilled on a ciabtta sub roll.

CSA Blog Entry 2.0
Aaron, the tall guy with gaming tats, belonged to a CSA last season and was really blown away by the variety and quality of his produce. But more than once during the growing season he was presented with something he had never cooked before and came to me for suggestions.

So I was thinking this blog would be a great place to share recipes, preserving how-to and general inspiration on how to maximize your CSA haul. Step one is planning, so to that end here is One Straw Farm's harvest schedule.

Harvest Chart

	Qty	June	July	Aug	Sept	Oct	Nov
Arugula	1 bunch	x				x	x
Beets	1 bunch	x	x	x	x	x	x
Bok Choy	1 head					x	x
Broc /Caulif	1 head					x	x
Beans	1 Qt		x	x
Cabbage	1 head	x	x			x	x
Chards-	1 bunch	x	x	x	x	x	x
Collards	1 bunch	x	x	x	x	x	x
Cucumbers	3pieces	x	x	x	x
Dandelion	1 bunch	x			x	x	x
Eggplant	1-4 pices		x	x	x
Flowers	1 bunch	x	x	x	x	x	x
Hard Squash	1 piece				x	x	x
Herbs	1 bunch	x	x	x	x	x	x
Kale	1 bunch	x	x	x	x	x	x
Lettuce	l head	x	x		x	x	x
Onions	1 Qt	x	x	x	x	x	x
Peppers-Sweet	3 pieces		x	x	x	x
Peppers-Hot	1 pint		x	x	x	x	x
Potatoes	1 Qt		x	x	x	x	x
Radishes	1 bunch	x			x	x	x
Snap Peas	1 Qt	x
Spinach	1 bunch	x				x	x
Squash- Yellow	2-4 pcs	x	x	x	x
Strawberries	1 pint	x
Tomatoes-Salad	4-6 pcs			x	x	x
-Roma	10-12 pcs			x	x	x
-Heirloom	1-2 pcs			x	x
Watermelon	1 piece			x	x
Zucchini	2-4 pcs	x	x	x	x	x

Fresh produce without getting your hands dirty

Good morning. We have some Potato Leek Soup (really, the best I've ever made) and Veggie Chili. I am making a batch of Vindaloo Stew, a spicy chicken stew based on a classic Indian dish and Kasey has started a pot of Pumpkin and Black Bean Soup (vegan).

Today I've starting looking into buying some of our produce from a local and organic source - One Straw Farm. A lot of you probably know Drew and Joan from the Waverly Farmers Market. One of the ways you and your family can enjoy fresh, organic, locally grown veggies is to purchase a share in the OSF Community Supported Agriculture program (know as a CSA). I just heard from Joan that the early sign-up discount has been extended to March 15th, so for a outrageously reasonable price you can get produce from the first week of June to the middle of November!

CSAs are really a win, win situation. By purchasing a share in advance, the farmer is receiving payment ahead of the growing season (a time when they are incurring a lot of their expenses) and the consumer is receiving the very highest quality produce at a substantial savings.

The items vary according to season, but Joan and Drew say that one share will feed a family of four their veggies for a week and maybe even have some left over to share or preserve for winter. And half shares are available!

I've gotten so excited just writing about it I'm going to their website and sign up for my personal half share right now.

Forward into the spring

Soups today are Potato Leek Soup and Vegetarian Chili (vegan).

I hope you had the chance to enjoy some of the fabulous weather over the weekend. The Cafe terrace was rockin'! So much so that folks have wiped us clean.....I'm off for the weekly grocery shopping extravaganza.

Short and sweet

Two bad wrists today. Forgive my brevity.

Soups are Potato Leek Soup and Vegetarian Chili (vegan).

Panini are the Calabrese and TCB.

Also made some very yummy Cinnamon Muffins for a special Saturday customer with a sweet tooth.

Ahead of the trends or trend setter?

Today's Panino Special is Pesto Calabrese - Pesto, mozzarella, provolone, marinated artichoke hearts and roasted red peppers grilled on a ciabatta sub roll. The TCB (turkey, cranberry & brie) is also available.

Vegetarian Chili (vegan) and Roasted Red Pepper Soup (chicken stock base) are already on the warmer. Another, as yet unknown, soup will be on by the afternoon. I'll try to update this post when it is cooking.

Although I am not a trend setter, I do have a pattern of being ahead of the trends - by say three to five years. Long before the fondue revival of the 90s I hosted a surprise birthday party for my SO upstairs at One World when it was a tiny little place on South Charles Street in Federal Hill. One afternoon I spent several hours first calling, then visiting every second hand store within a thirty mile radius buying fondue pots circa 1970. I still love fondue (and its cousin raclette), and this is the pot that is on my wish list (red please).

The humble grit has been elevated in recent years, as has bacon. In the case of these "ingredient" trends it's how they are being used that is noteworthy. Grits are finding their way onto posh dinner plates and being served much like polenta or risotto. And I'd like to meet the person who headslapped and said "Yes! Bacon and chocolate, of course!" That's one I didn't see coming.

But here, for the first time, I am going to make a prediction. Rising from culinary oblivion, Spoon Bread will soon make an appearance on the most progressive, cutting edge fine dining plate. My guess is that if you were not alive when The Beatles played on the Ed Sullivan Show you don't know what spoon bread is. And if you are not native to the south, you might not know even if you danced naked under the sky at Woodstock.

Spoon Bread is the lovechild of cornbread and egg custard. It is served as a side dish, usually with a pat of butter melting over the top. It is an easy alternative to mashed potatoes or rice and would be a fine breakfast accompanied by eggs and bacon. The recipe from the Natural Bridge Hotel has been handed down to me from my Grandmother Halterman and is, to the best of my knowledge, unchanged. Although now that I'm taking a second look, sauteed mushrooms or a bit of minced red onion and green chilies stirred in before baking would be delicious.

Spoon Bread
from the Natural Bridge Hotel Kitchen

1 1/2 cups yellow corn meal
2 cups water
2 cups milk
5 eggs
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
1/2 stick of butter (2 ounces or 4 tablespoons)

Add water, salt, sugar and butter to a medium size sauce pan and bring to a full boil. Stir in corn meal and remove from heat. Stir in cold milk. In a bowl, add baking powder to eggs and beat well. Stir into corn meal mixture once it has cooled to luke warm (or cooler). Mix well. Pour into a buttered baking dish and bake about 30 minutes at 400°.

Off playing cat & mouse today

Today's Panino Special is Pesto Calabrese - Pesto, mozzarella, provolone, marinated artichoke hearts and roasted red peppers grilled on a ciabatta sub roll. The TCB (turkey, cranberry & brie) is also available.

There are several great soup choices today. A Vegetarian Chili (vegan), Roasted Red Pepper Soup (chicken stock base) and the last of my A•B•C Vegetable Soup (vegan).

My house has a guest - Spencer, a rather dandy cat that needed a safe place to stay for a while. It's my day off and, since knitting, chopping, lifting, etc. is off limits to allow my wrists to heal, I'm going to spend it reading and playing with Spenc. See you tomorrow.

There's a new (Deputy) Sheriff in town....

Making her soup pot debut today, Kasey is stirring up a cafe classic - Roasted Garlic Red Pepper Soup (chicken stock base). We also have just a bit of Homemade Chicken Noodle Soup (and why do we specify "homemade" since every soup is made from scratch?) and the A•B•C Vegetable Soup (vegan).

The Roasted Garlic Red Pepper soup has been around since the very early days. Our version was very much inspired by Once Upon A Tart's Smooth Garlic and Roasted Red Pepper Soup with Fresh Thyme. This one of my favorite go-to for inspiration cookbooks. The narrative about opening the restaurant and personal comments scattered through out the book make chef owners/cookbook authors Frank Mentesana and Jerome Audureau feel like old friends and colleagues. I haven't made the pilgrimage yet, but my friend Martin, who lives just around the corner, has brought me goodies to sample.

I did notice a number of them were available both new and used from Amazon sellers for a good price!

Everything but the kitchen sink

This is one of those soups Michael will take one look at and say something like, Is there anything you didn't put in the pot? I am up to my elbows in A•B•C Vegetable Soup. It is a veggie broth and tomato base with all manner of chopped, diced, sliced and minced vegetation (and those cute little alphabet noodles!) We also still have Homemade Chicken Noodle Soup.

I've been thinking about soup a lot recently. It's a real favorite with Cafe customers and it is bitterly cold out there today. But my thoughts have taken more of a philosophical bent.

Soups can be very sublime, have deep complex flavor or highlight one perfect note. Word on the street is the last batch of Tomato Basil Soup was one of my best. That's a good example of a soup that highlights one perfect note - the union of tomato and fresh basil. Michael's Chicken Noodle Soup has a very loyal following and it is sublime. But it's just chicken noodle soup you say? No. Chicken noodle soup is where you toss a chicken in the pot with onions, carrots and celery and let it cook away for the afternoon; take the chicken off the bones, toss in some noodles and call it dinner. Michael starts his soup by roasting vegetables for the stock (mind you, these veggies are throw out later and are replaced with fresh vegetables to be served in the actual soup). Noodles are cooked and held seperately from the soup and added to each bowl as it is served. This keeps the noodles from over cooking and becoming a gummy mess. Did I mention the noodles are tossed with extra virgin olive oil and minced parsley? My point is sublime is often about taking extraordinary care with very ordinary things - it is love shown in the details.

But my Vegetable Soup? I throw everything in but the kitchen sink and hope for the best.

Some of our most popular soups are the easiest ones to make. The Tomato Basil Soup is one example, another is the Pumpkin Black Bean Soup. I'll tell you a little secret. When you see the PBB on the menu it probably means there is a lot of work to be done in the kitchen. It's my fall back easy soup. With every ingredient in your cubbard, a great pot of soup can be had in about 30 minutes. All you have to do is dice an onion and open a few cans.

Pumpkin and Black Bean Soup
4 cups vegetable stock (or water and 4 Knorr Vegetable bullion cubes)
1 medium onion, finely diced
3 tablespoon olive oil
1 32 oz. can, pumpkin puree (NOT pumpkin pie filling, but usually found in the same place)
1 16 oz. can, black beans, drained and rinsed
1 1/2 tablespoon curry powder (I like Penzey's Sweet Madras Curry)
2 teaspoon cumin
1/4 teaspoon cayenne
salt and pepper to taste
1 32 oz. can tomatoes, diced or pureed

In a soup pot (6 qt. or larger), saute onions in olive oil unitl tender and lightly colored. Have stock or water and bullion at the ready. Add curry, cumin and cayenne to the onions and saute to toast spices. This will only take a minute, then add stock or bullion water all at once. Add all remaining ingredients and cook over medium heat until hot.

Ya Whoooo!

Snow day!

What chases the chill away better than a bowl of Homemade Chicken Noodle Soup or a cafe sandwich and a cup of Tomato Basil Soup?

Panini specials are Apple Alexander, Granny Smith apples, brie and honey and The Virginian, ham, turkey, havarti & whole seed dijon.

Be safe and have a good day.

End of the week!

Happy Friday! I'm making French Green Lentil Soup with Coconut Milk (vegan) and we have Broccoli Cheddar Soup (vegetarian) as well.

The truth is, I'm not sure about the sandwich specials today. We will have The Virginian (ham, turkey, havarti and whole seed dijon) at least for a while. The Apple Alexander (Granny Smith apple, brie and honey) as well.

I'll stop back here and update you on menu changes.

Don't forget to stop by for Saturday specials! I think there might be something new this week......

Lots of yummy soup at the Cafe

Aaron is in the kitchen this morning making Broccoli Cheddar Soup (vegetarian) and we also have Hearty Beef Stew with Red Wine and Harvest Split Pea Soup (vegan).

We also have The Virginian, ham, turkey, havarti and whole seed dijon grilled on a ciabatta sub roll.

A bit about Beanstrings

On this very nippy Wednesday we have a Hearty Beef Stew with Red Wine and Harvest Split Pea Soup (vegan).

We also have The Virginian, ham, turkey, havarti and whole seed dijon grilled on a ciabatta sub roll.

Just a couple of months after we opened, I asked my friend Anne if she would teach a beginner's knitting class at the Cafe. At the time the cafe closed at 4:00 p.m. and this group would meet from 6-8p.m. once a week for eight weeks. That has been more than four years ago now and with a handfull of exceptions, Anne has been at every one. It's very casual. We just hang out and knit. If someone needs help there are plenty of people to offer advice or experience, but it isn't a formal class. Anyone is welcome. Lately, we've been meeting up the street at the Barnes and Noble because the Cafe is now open in the evening and getting busier.



I also dye yarn with coffee and acid-based dyes. For the past two years we have participated in the Charm City Craft Mafia's Holiday Heap, selling food, coffee, and hand dyed yarn. My yarn brand is Beanstrings.



One of the really interesting things I've started doing is painting on a "canvas" of machine knitted fabric (which I call Twin Toes), with the intent of un-knitting/re-knitting it into something else. Below is a picture of two Twin Toes yarns and the Dog Walker's Mitten they were re-knitted into.





If you are interested, drop a note in the comment section of this post or catch me at the Cafe. By the way, you can also catch me on Ravelry as CarmaFrancie.

Fat Tuesday

Happy Mardi Gras all. Today we have Tortilla Soup (vegetarian) and a hearty Beef Stew with Red Wine.

The TCB and Apple Alexander are also on the menu.

Our first Mardi Gras at the Cafe was in 2005. We decided to celebrate the occasion with some decorations (beads and masks naturally, and this horrible blow-up jester that refused to stay inflated) as well as some traditional New Orleans fare.

A regular customer offered to loan me her copy of Chef Paul Prudhomme's Louisiana Kitchen, the cookbook that is largely responsible for spreading the word about Cajun and Creole cooking. So I set out to make Gumbo.

As I read through the recipe it occurred to me that Gumbo was essentially fried chicken and a bunch of other stuff floating in gravy. Hey, I'm a southern girl. I know fried chicken. I know gravy. How hard could this be? Ha.

The Monday before Mardi Gras I lugged all of my cast iron to the cafe (no small feat) and prepared for an evening of cooking. I started by multiplying Chef Paul's recipe times ten. That's about 25 pounds of chicken and 5 pounds of andouille sausage, not to mention mountains of chopped onions, green peppers and celery (known in Louisiana as the Holy Trinity).

Sometime after frying the chicken and facing down the illusive black roux, I called Michael for some reassurance.

"So I just wanted to talk this through with somebody. You ever made a recipe that called for a cup and a half of cayenne pepper?"

I don't remember his exact response, but it was something along the lines of ARE YOU SEROUS?!

The Chicken and Andouille Smoked Sausage Gumbo was sublime. And yes, I used every bit of the cayenne. I'm still asked occasionally if I'll ever make it again. It would be de-vine with the Orgeat Punch (I saw a copy of In the Land of Cocktails on his coffee table) Nick served at his Mardi Gras party last Saturday.

Laissez les bon temps rouler!
Let the good times roll!

Good Monday!

The soup today is Tortilla Soup and we have just a bit of Curried Cauliflower Pistachio left.

The TCB, turkey, cranberry & brie and the Apple Alexander, Granny Smith apple, honey & brie are both panino specials grilled on a ciabatta sub roll.

Have a great week!

Through the cloud of confectioners sugar...

Don't you wish you were here?! Why aren't you?

Today's specials:

Hot Beignets & Cafe au Lait
Spicy Bean Strata

Curried Cauliflower Pistachio Soup
Ginger Carrot Soup
(both vegetarian)

The TCB - turkey, cranberry & brie
The Apple Alexander - Granny Smith apple, honey & brie
both grilled on ciabatta sub rolls

Now back to the donuts......

Tomorrow preempts today

Today's Soups are the Baked Potato Soup and a Ginger Carrot Soup (vegetarian).

Today's panini specials are Mediterranean Tuna Salad, a cold tuna salad featuring our olive tapenade, celery, scallions and very lightly dressed and the Apple Alexander, Granny Smith apple, honey and brie grilled on a ciabatta sub roll.

So about tomorrow.....

This coming Tuesday is Mardi Gras. And tomorrow being the last Saturday before Fat Tuesday, I thought it would be a nice treat to offer Beignets and Cafe au Lait to get everyone in the mood.

Beignet is simply the French word for deep fried pastry - a doughnut to you and me. In New Orleans the Cafe du Monde is open 24/7 cranking out gallons of chicory-infused cafe au lait and beignets - served in orders of three. Who wouldn't love a mouthful of this sweet, flaky confection? The jury is still out on whether I can taint our Barista's Blend with chicory.....

The reason I'm letting you know this a day early is not only to give you advanced notice, but I may be too busy tomorrow to blog anything but the specials.


Long before I met my friend Nick I heard about Nick's Mardi Gras parties. In the true spirit of Mardi Gras, the stories of great cocktails, outrageous food and general merriment are the stuff of local legend. This year I got one of the coveted invitations and, being a bit of a show-off, offered to make the King Cake.

So until next time, laissez les bons temps rouler!

Let's try that again

Yesterday was so dismal, we decided on a "do-over". At least it is drier out....

Soups are Baked Potato (all the goodness of a twice baked potato - sour cream, cheese, bacon.... yum! and Pumpkin Black Bean (vegan).

Panini specials are The Hot Turkey with Gravy and Savory Vegetables, as well the The TCB, turkey, cranberry and brie and the Apple Alexander, Granny Smith apples, honey & brie.

Make sure to check in tomorrow. I think we're going to have some great specials for Saturday morning.

There are snow flakes in the air!

Woo-hoo! The weather outside maybe frightful, but the soups you'll find delightful.

Today we have a Baked Potato Soup and Pumpkin Black Bean (vegan). The Baked Potato soup is just that - all the fixings of a stuffed baked potato - bacon, cheese, sour cream and a few other tasty treats. It's a real "stick to your ribs" comfort food.

The Panino Special is a Hot Turkey with Gravy and Savory Vegetables, it tastes just like Thanksgiving.

Busy day ahead, will chat at you soon.

Tuesday Specials

Soup's are Mulligatawny, a curried chicken soup and the Spicy Latin Bean soup. I am also making Pumpkin Black Bean.

The Panini specials are The TCB, turkey, cranberry & brie and the Apple Alexander, Granny Smith apples, honey & brie. Both are grilled on a ciabatta sub roll.

Hope you have a great Tuesday.

Things need spicing up!

Soups in the pot are Mulligatawny Soup, a curried chicken soup and Spicy Latin Bean Soup (vegan). Michael has quite the reputation with chicken soups and the mulligatawny is no exception. It is always a big hit. The Spicy Latin Bean soup "just kinda happened" at the pot. First one thing, then another which led to a twist. It's delicious, a bit spicy and not what you'd expect. Is that enough of a tease to get you to try it?

The Panino Specials are The TCB, turkey, cranberry & brie and The Apple Alexander, grilled Granny Smith apple, brie and honey.

The Greatest Lovestory......

Happy Valentine's Day!

Today's Soups are Spicy Latin Bean Soup (vegan) and a Hearty Vegetable Soup. Our panino special is The Virginian.

Please enjoy one of my favorite animations and a great love story.

The best of days, the worst of days.

It's Friday! the 13th. Let's focus on the Friday part, shall we?

Today's soup is a very hearty Vegetable Soup (vegan).

Panini specials are The Virginian, turkey, ham, havarti & whole seed dijon, the Apple Alexander, Granny Smith apple, brie and honey grilled on ciabatta and The TCB - turkey, cranberry & brie.

Carmen Duff was my maternal grandmother and namesake. To her children, grandchildren and great-grandchildren (and friends thereof) she was Granny Duff. She had a quiet voice, dislike conflict and was most comfortable chatting as she bustled around the kitchen. There was always a basket of biscuits sitting on the table, a couple left over from the previous meal, ready to accept a dollop of jam, a slice of ham or, in the summer, a slathering of butter and a slice of tomato fresh from the garden.

Today is Granny Duff's birthday and I miss her. It was Granny that I called to find out how to fry chicken (on the stove then finish in the oven) or to ask why my pinto beans never tasted as good as hers (not enough salt). There were so many things she just threw together without a second thought. A cucumber onion salad made with some magical combination of vinegar, water and sugar was served at every meal and I have yet to be able to reproduce it. Maybe it wasn't just the recipe, but the ingredients as well. Paw-Paw's garden was a sight to behold. Those cukes were grown and served with love.

Granny said these were called angel biscuits because they were so light and fluffy and everyone said they tasted heavenly. Make biscuits for someone you love and remember my cooking angel - Granny Duff.

Granny's Angel Biscuits
5 cups flour, unsifted
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup lard (yes, lard. Can be found in the meat case in large supermarkets. You can also use Crisco® or Butter Flavored Crisco®)
2 packages yeast
1/2 cup warm water (about 100°)
2 cups buttermilk (or 2 cups "sweet" milk with a tablespoon of vinegar or lemon juice added to it)

Dissolve yeast and sugar in warm water. Set aside to proof. In a large mixing bowl combine dry ingredients. Cut lard or shortening into dry ingredients (same technique as used to make pie crust. See video below.) Add proofed yeast and buttermilk. Stir together briefly without over working dough. It's going to be sticky! Pat to 1/2 inch thickness and cut into biscuits (Granny Duff used a recycled sweetened condensed milk can).* Bake in 425° oven for about 10-12 minutes. Turn oven up to broil if needed to brown the tops.

* Raw cut biscuits can be frozen on a cookie sheet then stored in a zip-lock bag in the freezer. To bake, place in a cold oven.

How to "cut-in"

Mayhap the Winds of Change?

Hold onto your toque - there are some serious winds whipping through Baltimore today.

We have Broccoli Cheddar Chowder (vegetarian) and Classic Mushroom Soup (vegetarian).

From the panini grill we have The Virginian, ham, turkey, havarti and whole seed dijon and the Apple Alexander, Granny Smith apple, honey and brie grilled on a ciabatta sub roll.

We have a mystery.....

We have Classic Mushroom Soup (vegan) and Harvest Split Pea Soup (vegan), both of which are gluten-free.

From the panini grill we have The Virginian, ham, turkey, havarti and whole seed dijon and the Apple Alexander, Granny Smith apple, honey and brie grilled on a ciabatta sub roll.

So on to the mystery! This postcard arrived in yesterday's post at the cafe.















Now while I'm sure you will agree this is a fine image of President William Taft the real mystery is the message.



For those of you who may not remember presidential trivia, William Taft was a large man - over six feet tall and in excess of 300 pounds. And after an unfortunate incident in the bath (where he required the assistance of six men to help him get out) he had a 7 foot long, 41 inches wide tub installed at the White House. I'm thinking if that tub is still around it will make a fabulous winter pool for a certain two little girls.

Clearly the sender has discriminating taste in coffee. And who doesn't thrill at the idea of a secret admirer - albeit a pushy one.

Today's Soups are Classic Creamy Mushroom (vegetarian) and Creamy Tomato Basil.

The Panino Special is The Virginian - ham, turkey, havarti and whole seed dijon.

Come out and enjoy the weather! Bundle up a bit, bring a friend (or your dog) and have a nippy mid-winter picnic on the terrace.

Crazy Weather and other oddities

For any of the JHU grad students who may be reading, today's GRO Coffee Hour has been moved to 12:00 noon in the Great Hall In Levering.

PSA, out of the way.....

Today at the Cafe

Soups
Creamy Tomato Basil (vegetarian)
Homemade Chicken Noodle
Minestrone (vegan)

Panino
The TCB - Grilled turkey, cranberry & brie

And a Soup/Sandwich Combo
Bowl of Creamy Tomato Basil Soup and a Grilled Cheese Sandwich

Happy Weekend!

The Saturday specials include Apple Cinnamon Raisin Steel Cut Oats with Cream, French Toast lightly flavored with orange liquor and fresh oranges and of course, Blueberry Muffins just out of the oven.

We also have The TCB, turkey, cranberry & brie panino.

Soups today include Homemade Chicken Noodle, Minestrone (vegan) and the one I haven't made yet! (will update blog by 9:00 am or so)

OMG! Did I mention the Spicy Mac & Cheese?! Yummy!

The Magic Beans

Today's Soups are Michael's very special Homemade Chicken Noodle Soup and Minestrone, an Italian vegetable soup (vegan).
Today's Panino Special is
The TCB - grilled turkey, cranberry and brie

And the Cranberry Orange Cream Cheese has been getting rave reviews.

OK, so the story about the beans will have to wait for another day. Sorry!

Today's Specials

Today's Soups are Minestrone, an Italian vegetable soup (vegan) and Bean and Bacon Soup, a white bean soup seasoned with locally cured ham hocks and bacon.

Today's Panino Specials are
The TCB - grilled turkey, cranberry and brie
Roasted Eggplant and Pesto Panino

There is also very nice Cranberry Orange Cream Cheese for your bagel or health toast.

Getting Over the Hump

Today's Soups are Minestrone, an Italian vegetable soup (vegan) and Bean and Bacon Soup, a white bean soup seasoned with locally cured ham hocks and bacon. We also have just a bit of the Aussie Pumpkin Soup left.

Today's Panino Specials are
The TCB - grilled turkey, cranberry and brie
Roasted Eggplant and Pesto Panino
The Torpedo - spicy Italian sausage, mozzarella and peperonata sauce

Stop by and try one of our "new" bagels - they are crazy delicious! Fresh from the ovens of Towson Hot Bagels, they are a welcome addition to breakfast at Carma's Cafe. To celebrate, I've made up a batch of Cranberry Orange Cream Cheese Spread.

The bagel guys in Towson are open on Sunday so stop by if you're out in the 'burbs running errands.

Happy Messy Tuesday

Today's Soups are a traditional Bean and Bacon Soup, a white bean soup seasoned with locally cured ham hocks and bacon. We also have Aussie Pumpkin Soup, a spicy Asian-influenced vegetarian soup.

Today's Panino Specials are
Roasted Eggplant and Pesto Panino
The Torpedo - spicy Italian sausage, mozzarella and peperonata sauce
The TCB - grilled turkey, cranberry and brie

If I may make a suggestion? Give the Cafe a call. Order some soup or a sandwich and a Cherry Moon Green Tea (or a 3 shot latte if that's your thing). Go home. Curl up on the sofa with your food, a hot beverage and a good book or your knitting. Because really, isn't that what you want to do?

Projecting much?

BTW, you can call in an order anytime. Put us on speed dial! 410-243-5200

Monday and we're off to the races!

Today's Soups: Aussie Pumpkin, Thai influenced pumpkin soup from Down Under - flavored with lemongrass and coconut milk. Our very popular Potato Leek is also available.

By popular demand we are continuing The Torpedo Panino Special and the Roasted Eggplant, Pesto & Mozzarella Panino.

Big day today. Someone is coming by to show me new ceramic mugs! Hallelujah. More to come on that sore subject later. Shopping and coffee hour. Have a great week.

Saturday at the Cafe

Panino Specials:
Roasted Eggplant, Pesto & Mozz
The Torpedo - Spicy Italian Sausage, Pepernata & Provolone

Soups of the Day:
Chili - Vegetarian and Chili Con Carne
Potato Leek (vegetarian)

Saturday Special: Ham and Cheese Biscuits & Cinnamon Streusel Muffins

I am not a morning person. It is an unfortunate coincidence that people want coffee and baked goods first thing in the morning and I am a purveyor of fabulous coffee and outrageous baked goods. Truth is, it only hurts for the first five minutes and by the time I reach the Cafe it's all good.

Monday through Friday I hit the kitchen ready to tackle the morning prep list. Marinate those mushrooms, saute the leeks, what soup should I make today? And the customers are on their way to work or school. Everybody is working on their agenda. Places to go and people to see.

And then there is Saturday.

It is a completely different vibe. Everyone smiles a little bigger, chats a little longer. Rather than lunch with co-workers, folks are meeting their friends, family come in together and lovers are making morning-after doe eyes at each other.

And people eat differently on Saturdays. That is one of the reasons Saturdays are my favorite day at the Cafe. Monday-Friday people stick to "their regular" (whatever that is). On Saturdays the trend is toward something special, different or a little indulgent. Which means I get to cook "off the menu". Sometimes it's a meal special like strata or french toast, but almost always there is a pastry case special guest.

If you are a workday patron make an effort to stop by some Saturday morning - maybe in the spring when the terrace is the social spot of Charles Village. And to my Saturday regulars - remember you can stop in on your way to work, pick up coffee and a muffin and carry a little of that groovy Saturday feel into the office.

Chilifest!

Chili Con Carne and a Vegetarian Chili top the menu today. They are getting rave reviews. We also have a vegetarian Potato Leek Soup. The Panino Special is The Torpedo - spicy sausage, peperonata sauce and provolone.

The Rocket and the Torpedo....

Today's Panino Special is The Torpedo - spicey Italian sausage, Michael's homemade peperonata sauce and aged provolone cheese. Rumor has it there are two pots of chili on the burners - a vegetarian and meat version, but they probably won't be done until this afternoon.

The Meatball Rocket has been on Carma's menu since the early days - a special that developed such a following it's place was made permanent. One day, reflecting on the grilled sausage, pepper & onion sandwich almost exclusively found as street food, Michael expressed a wish that we could do something like that at the Cafe.

The universe soon provided a solution in the form of Peperonata (which unbeknownst too him, he had been making for years). What tomatoes are to marinara, peppers are to peperonata. Slowly cooked for hours, the peppers become a sweet foil for the spicy sausages.

Both of these sandwiches are really "tie" friendly. A hollowed ciabatta stuffed with meat and sauce, they are not prone to dripping!

And while we're on the stuffed sandwich subject, I'd like to give props to DePasquale's in Highlandtown. If you've never been, put it on your list for in-town field trips. On Gough Street since 1914, this neighborhood Italian grocer has a rockin' sandwich bar!

What was i thinking!

If you come sliding into the Cafe today you will find a Barbeque Chicken with Caramelized Onions and Provolone Panino, my new Oatmeal Raisin Cookies (that's a story for another day)and The Slider - a caramel mocha latte that goes down easy!

The powers that be clearly misunderstood my desire for winter weather because ice was not on the menu! Be careful out there.