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Iron Gluties & Black Salt

April 30th, 2009 by Brooke

Tomorrow – we will appear at the DC Gluten-Free Cooking Spree in Bethesda. We have been asked to be media representatives who compete in an IRON CHEF type competition. We’ll be there around 6:30 – look for us.

Tonight we attended cooking class at Barbara Black’s Black Salt fish market and restaurant. It should be known, I am a little bit afraid of sea food. But I courageously ate four different kinds of oysters – raw.  To me, the oysters all felt like I was eating soggy raw eggs but I survived, and the local Virginia oyster was not so bad.

We also observed the cooking of their signature mussels recipe. First, the mussels are heated up in an iron skillet with a quarter cup of olive oil. Then a cup of chicken stock is added along with a generous pour of housemade white wine infused with saffron. It’s all topped off with a half cup of butter, 1/3 cup seeded, peeled diced tomato, 1 tsp. red chile flakes and a fistful of flat leaf parsley. Delicious and amazing.

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