Peking Duck is a dish originally from Beijing, China. It is a specially roasted and basted duck, served with wheat pancakes, scallions, cucumber, and hoisin sauce. But some places, it is elevated to gold level. The first written recipe for Peking Duck is from 800 years ago. The complexities of the recipe and preparation can be read here. Our duck was served with sugar and pineapple chunks giving it a tropical and extra luxurious feel. There was also edible gold leaf on top, like a cherry on top. Surprisingly, the half duck portion only cost 48 bucks. It was enough for three people, with the addition of a few extra pancakes and some fried rice.
Private dining rooms lined up like train cabins.
We had our duck at Jiang Nan, in Queens, New York. It is subway accessible, if you want a cheap but long ride. It is located in Flushing, Queens, which is the largest unofficial chinatown in America. Our restaurant had atmospheric private rooms that took us away to a tea house in the Orient.
So good it required a photo.
Aside from the duck, we had shrimp fried rice. It is not as simple as it seemed. A really good fried rice is about the aroma — not of oil but of umami. This one was like a warm hug.
Supposedly George Washington sent produce from Mount Vernon to be sold at the Alexandria Farmers Market (I presume the “Old” came in later). The Old Town Alexandria Farmers Market has been on the same spot since 1753. Yes, you read that right. There is very little in the USA that has that sort of age (insert pun here).
Fall brings fall veg.In the downtown square of Old Town Alexandria.
A friend told me about this market and I had “been” many times when talking with her while she was walking there. But I finally went.
Apples of all types.Veg forward food.
At first I was a bit so so about it because it seemed more like just a bunch of tents set up. But then I became alright with that. Not every market can be alleyways in a souk. This market was sunny and cool on this crisp fall day.
The pie line was too long.Pumpkin is a thing in America in the fall.
Lots of people selling all kinds of things from fresh milk, apples, pies, pastries, artwork, coffee, chocolate, dumplings, cider, vegetables, hummus, and veg-forward food (vegetarian).
The sausage breakfast sandwich making factory.Good but not going to stand in line good.
I had read about the breakfast sausage sandwich from Hog Heaven. I stood in line for 30 minutes for my breakfast sandwich. It was good but not something I would stand in line for again. I guess I wish that all breakfast sandwiches were so good that a sandwich like that was the norm.
Samples are a great way to make sure you like it.
On the other hand, Coulter Farms is my new crush. Their fresh milk is so creamy and delicious that I drank a gallon (3.75 liters) in two days. They also sell cheese, yogurt, kefir, chocolate milk, chilli, meat, and granola. But, it’s about the milk. I ask them if they made cream and clotted cream and was told, “Only when there is leftover milk.” Well, I can see why there isn’t. I would drink it all.
The yellow of the butter warms my cockles.
I reached out to Coulter Farms to see if we could visit their farm in Pennsylvania. Eeeek! I got a friendly email from Ma Coulter saying that they will be opening a B&B soon. So excited!
See the crowds?
Anyway, the Old Town Alexandria Farmers market is open every Saturday, rain, shine, hot, warm, freezing, from 7-12 noon. Yes, even in the winter. Get there early.
The Korean bun hamburger and the Shin Ramyun coated fries.
Sometimes, I travel for food. I went to Minneapolis for pizza.
I only waited 15 minutes in the cold. Kim’s does not take reservations.
At Kim’s Uptown, you will the festive conclusion to the all American Korean story. Korean dishes have been making their way into American menus over the decades with bulgogi and kimchi regularly on menus but at Kim’s Uptown, Ann Kim, @annbkool, who is the coolest person one would want to grow up to be, has made a place that is elegant, warm, family-oriented, happy, and yummy. As I waited in line for Kim’s to open, people passing by were excitedly saying, “Oh look at the line, I’m so happy for her.” It was obvious that Ann Kim is a popular restaurateur here in Minneapolis. She is also a James Beard award winning chef, and Guy Fieri visited her at one of her pizza restaurants as part of his television show, Diners, Drive-ins, and Dives.
The take on traditional Korean dishes like pork belly are well done and slightly Americanized.Shrimp pancake served with a type of kimchi made with onions and jalapenos.
May they succeed for many years and eventually franchise like all this other American food places… the rice cake and cheese was inspired, but would be even more amazing with slivers of chili and a seafood of some sort (Lobster or clams).
Mac and cheese made with Korean rice gnocchi pasta called “Tteokbokki”.
Shin Ramyun fries are nostalgic fun. Who doesn’t remember dipping one’s finger into the ramen flavor packet? The burger was good quality meat. I wish Kim’s sold those by the boxful. It was all American Korean food.
Show the waiter this photo to get the mushroom and melty cheese one and to get the pepperoni and spice one with added Calabrese chilis and garlic…
I actually came to Minneapolis for Ann Kim’s pizza place, Pizzeria Lola. The bulgogi one (she should use Korean salad instead of arugula) was not exciting but her other pizzas were excellent. If you find yourself in the area, try out these restaurants. And go to the Bronto Bar in Kim’s basement.
Pizzeria Lola has a casual vibe and is located in the suburban outskirts of town.
Every year for the last 40 (at least), the Finnish society here in the DC area, Kipinäkerho, now called Finn Spark, has put on a holiday market. It is always held in Bethesda, Maryland, at a church in the woods (Finland has a lot of woods).
Finnish prune star pastry.
There is food to buy and food to eat there. I went to buy the Karelian pies and cardamom milk bread, pulla, (like challah) and the gingerbread… almost everything was sold out by noon. Those Finns get up early!
Rye flour “dumplings” which are served with egg butter (eggs mashed with butter).A gingerbread house that sits on a cup or glass.
I also bought rye bread. Finnish rye bread is made from a mother yeast extracted from the air. This is not strong yeast so the bread is mild and flat. And dense. I recall chewing quite hard as a kid to eat this bread. Now as an adult, I love it even more because of the memories it brings me.
Memories are often the thing that makes a food delicious. Nostalgia is a strong ingredient.
Knitwear and Finnish American.More stuff for sale.
There were also other things for sale, but I was less interested in those. They were giving away free cookbooks so I took one of those. Maybe I will try a recipe. But more likely, I will wait till next year to get more gingerbread. Or I can go into Mikko’s cafe in Dupont.
Traditional woven birch bark shoes.
All five of the Nordic countries have holiday markets in the fall. I will have to catch them all next year.
