Bean-E-Fit Fundraiser for Weekend Backpacks for Homeless Kids

Bean-E-Fit is the first fundraising event for Weekend Backpacks for Homeless Kids. The event will feature Baltimore’s top chefs and their signature “bean” dishes as well as beverages and light music. Participating chefs include those from: Iron Rooster, Linwoods, Tio Pepe, Regi’s American Bistro, Café Hon, Wicked Sisters, The Elephant, The Food Market, Simply Elegant Catering, Fazzini’s Taverna, Whole Foods, Saval Foods, Hoffman and Company, Cypriana, and Zeffert and Gold Catering.

Weekend Backpacks for Homeless Kids provides backpacks with healthy food for the weekend for hungry homeless children and their families. All proceeds from the event benefit this program.

WHEN:
September 11, 2017
5:30-8:30PM

WHERE:
Mt. Washington Mill – Dye House
1340 Smith Avenue
Baltimore, Maryland 21209

COST:
$50.00 per ticket
Tickets can be purchased by calling 410-358-0181.

FOR MORE INFORMATION:
Weekend Backpacks for Homeless Kids mission is to provide nourishment to foster academic success for vulnerable youth in Baltimore City. In March 2015, Weekend Backpacks for Homeless Kids began filling 18 backpacks for Tench Tilghman School in Baltimore City. Currently, they are filling over 180 backpacks per week. To learn more about Weekend Backpacks for Homeless Kids, visit https://www.miriamlodgeksb.org/weekend-backpacks/.



Posted on Minxeats.com.

Seasons Eatings!

Ever feel like getting out of the office on a weekday and doing something fun for a change? Then Visit Baltimore's annual Seasons Eatings event is for you. Between Monday, December 5th and Friday, December 9th (next week!), the Baltimore Visitor Center at 401 Light Street will be the site of free cooking demonstrations by local chefs.

Stop on by, sample the chefs' dishes, and take a recipe to try at home. Here's the schedule.

Posted on Minxeats.com.

Eggplant Artichoke Appetizer Thingy

For those readers who don't yet know, Mr Minx and I produced a cookbook this year. Baltimore Chef's Table includes recipes from 58 Baltimore-area restaurants. The recipes run the gamut from the expected Maryland crab soup and crab cakes to Thai and Persian food. The Orchard Market & Cafe, in Towson, was kind enough to provide two recipes for the book, one of which involves eggplant and artichokes in a honey mustard sauce. I have to admit I was a bit skeptical, so when we did a book signing at the restaurant, I ordered the dish. Hmm...it was pretty good. And definitely simple enough to assemble at home.

The recipe in the book makes a 9" x 13" pan full. A bit much for two people, I cut it way back. I also simplified the preparation of the eggplant, and added a bunch more dill because I really wanted to taste it. The book recipe calls for Bulgarian feta, but as we had no plans to go to Wegmans anytime soon, I just used regular supermarket feta. The Bulgarian would have definitely been better, but I can't complain too much about my substitution--we ate it all up.

Eggplant Artichoke Appetizer (adapted from Baltimore Chef's Table)

1 large or two medium eggplants
Extra virgin olive oil
Kosher salt
3 tablespoons sour cream
3 tablespoons honey dijon mustard (I used Jack Daniels brand)
2 tablespoons minced dill
2 tablespoons pomegranate molasses
4 scallions, chopped
1 can artichokes, drained
1/2 cup crumbled feta cheese
5-6 pitted olives, sliced
Pita bread for serving

Rinse and halve eggplants from stem to stern. Place cut-side-down on a microwave-safe plate and cover with a piece of waxed paper. Microwave for 10-12 minutes, until deflated and tender. Set aside to cool for a few minutes before scraping eggplant meat onto a cutting board. Chop into fairly small pieces and drizzle with a bit of olive oil and season to taste with the kosher salt.

Combine the sour cream, mustard, dill, and molasses in a small bowl. Season with salt, if desired.

Preheat oven to 375°F. Place the eggplant in the bottom of a 9" round or square baking pan. Top with the scallions. Arrange the artichokes over the scallions and top with most of the feta cheese. Pour the mustard sauce over all. Bake for 15-20 minutes, until sauce is browned.

Top the dish with remaining feta crumbles and the olives. Eat with pita bread.

Serves 2-6, depending on whether using it as an entree or appetizer.



Posted on Minxeats.com.