Love Potion #9: Make Your Own!

A Valentine’s Day Herbal DIY

by Leigh Glenn, special to EdibleDC

Make Your OwnLove Potion!

Every year around Valentine’s Day, well-known herbalist and food educator, Teresa Boardwine, RH (AHG), dresses her yurt-apothecary near Washington, Va., with red, with feathers, and luscious objects to host a Botanica Erotica Love Feast. Guests must dress for the occasion—in lingerie, smoking jackets, feathers and lace.

“They’re totally in shock sometimes,” says Boardwine, of the couples who’ve taken part. “But once we’ve sat in here and drank cordials and laughed a little, people loosen up.”

A southern Virginia native, Boardwine has offered botanica erotica to both student herbalists and the general public for 20 years. Here, she shares some ideas and recipes so that you can create your own herbal love feast at Valentine’s—or anytime.

TeresaBoardwineGFPasta

Step One: Set the Stage
Boardwine starts with the environmentals. A silky, red tablecloth on the living room floor. Oversized pillows. Red candles. Rose … Read More

Continue Reading · 0

Superbowl Buffalo Chicken Pizza Recipe

by Bailey Weaver, special to EdibleDC

EdibleDCshot

It’s basically a crime not to consume Buffalo chicken this weekend, right? Here is a quick, easy and slightly less messy way for you to get your chicken wing fix, celery sticks not included. Make this year’s Super Bowl celebration your best ever with this Buffalo Chicken pizza!

Makes one pizza. Feel free to double the recipe depending on the size of your Super Bowl party!

Ingredients
1 pre-made pizza dough
2 cooked boneless, skinless chicken breasts, shredded
3/4 cup mozzarella cheese, shredded
1/2 cup Buffalo wing sauce, plus extra for drizzling*
1/4 of a large red onion, thinly sliced into rounds
1/2 cup bleu cheese, crumbled
1 Tbsp chives, chopped
2-3 Tbsp ranch dressing for drizzling and dipping (extra ranch encouraged)**

Directions
Pre-heat oven to 425°F.

Sprinkle a small handful of flour on a prep surface and roll out the pizza dough until … Read More

Continue Reading · 1

250+ Belgian Inspired Beers: The Sovereign Opens in Georgetown

by Raisa Aziz, special to EdibleDC

DSC_7704

Tucked away in a Georgetown alley, the Sovereign is a celebration of Belgian brewing culture and cuisine. Beer Director Greg Engert has meticulously curated a selection of 50 beers on draft and over 200 bottles that represents the flavors and craft-brewed complexity of the best Belgian beer. With such a breadth of options to choose from, staff are ready to help you navigate the selection of domestic and imported ales – the most intriguing of which was an unlabeled and fairly hard-to-get-your-hands-on bottle of  Westvleteren XII from the Belgian Trappist brewery founded in 1838.

DSC_7687-2

Naturally, such a selection of drinks needs a culinary experience to match it. Executive Chef Peter Smith and Chef de Cuisine Lars Beese turn out bar bites and entrees that focus on rustic Belgian dishes that place traditional ingredients at the core. The menu is also influenced by French, German … Read More

Continue Reading · 0

Saturday Sips Event: A Big Success

By Susan Able, photos courtesy of DC Central Kitchen

SipsSuppers

A blizzard rescheduling did not put a damper on the 8th Annual “Sips” event last Saturday, January 30th, the annual benefit for DC Central Kitchen and Martha’s Table. Hundreds of attendees gathered at the event, hosted by the Newseum to taste the offerings of DC’s top chefs, restaurants, mixologists and wineries. The event was originally scheduled for previous weekend, during the peak of the area’s record snowfall. While the second part of the event, the “Suppers”–a Sunday night dinner party where celebrity chefs create cook for intimate dinner parties at private homes, was cancelled this year due to Winter Storm Jonas, the  rescheduled “Sips” fundraiser raised more than $600,000 this year to support the work of the two nonprofits.

SipsandSuppersCheese1

Fire Fly Farms sampled their award-winning Maryland goat cheese.

VIP guests got an early start at 6:30pm where their package included a … Read More

Continue Reading · 0

New Belgium Sour Beer: Lost in the Woods

by AJ Dronkers, Associate Publisher & Digital Editor, EdibleDC  Sponsored by New Belgium Brewing

10

I sat down today with Nick Smith, Area Manager at New Beligum Brewing to talk about sour beer and this Saturday’s Lost in the Woods event.

AJ: What the heck is sour beer?

Nick: Sour beer can be any beer that has been fermented by souring bacteria. The bacteria breaks down sugars and other compounds in beer into organic acids that produce funky and sour flavors. The two main types are Lactobacillus and Pedicoccus.  For brewers, sometimes this a bacteria infection is intended and sometimes it is not!  As in all things, beauty is in the eye of the beholder. Some of the most interesting and complex beers in the world are created through years of sour aging.

AJ: How do you guys make your beer?

Nick: We create our sour beers by aging fully fermented … Read More

Continue Reading · 0

The Things We Cooked: Snowzilla 2016

IMG_20160123_184622

Roasted Shrimp and Feta Bake in a paella pan.

Words and photos by AJ Dronkers and Susan Able, EdibleDC

You asked and here they are…the links to recipes we made over the weekend. The prep for #winterstormjonas was real, we envisioned being homebound and what what we wanted to eat. So we shopped and stockpiled and handled the epic storm with some great food. We ate well, we shoveled and ate more!

Roasted Shrimp with Feta from Ina Garten

This Ina Garten recipe has become a favorite, from her 2010 book, 2010 Barefoot Contessa How Easy is That? and this link will take you to the recipe on the Food Network. This dish is very easy to put together, we used a paella pan, but you can use any pan that can travel from stove top to oven to table. Note that we skipped the Pernod, and substituted Sambuca which … Read More

Continue Reading · 0

Chefs Behind Bars: Supporting Kids with Cocktails

image1Words and photos by Sara Axelrod, special to Edible DC

Seven of DC’s top chefs gathered at Prequel, (downtown DC’s restaurant incubator and event space), for Chefs Behind Bars on January 17th–an annual fundraising event benefiting the Share Our Strength’s No Kid Hungry campaign. The campaign’s sole focus on ending childhood hunger by connecting kids to the healthy food they need, every day. From whiskey cocktails with salty rims and smoked onion garnishes to mezcal cocktails paired with pumpkin pop-tarts—each chef brought their best and most creative ideas to the table in support of No Kid Hungry.

The lineup included the following chefs, many of whom who have or have previously utilized the Prequel incubator space to kick start their own restaurants:

Matt Baker | Gravitas
Jen Carroll | Requin
John Critchley| Brine
Hamilton Johnson | Honeysuckle
Liam LaCivita | Bar Civitaimage3
James Martin| District Supper
Yuki Nakandakari | Ocopa… Read More

Continue Reading · 0

Check Out the New Little Sesame

Words and photos by Raisa Aziz, special to EdibleDC

LittleSeasame

It’s simple. Food should be delicious, unfussy and shared. And the new hummus spot below DGS Delicatessen in Dupont certainly delivers. Little Sesame opened last week, serving lunch between 11:30am-3pm during the week. Verdict: yum, fun, worth it!

LSAerial

Here are a couple things to know before you go:

  1. Hummus is the main affair. Partners Nick Wiseman, David Wiseman, and Ronen Tenne have brought a little bit of Israel to DC with this venture, pushing us to re-conceive the ubiquitous but still humble hummus. Although we’ve grown accustomed to it as a dip, each bowl is a unique and filling meal. Creamy hummus forms the base and is topped with your choice of seasonal vegetables and meat. It’s accompanied by warm pita and a zesty herb and greens side salad dressed with  sumac and honey.
  2. Veggies front and center. Little Sesame proudly
Read More
Continue Reading · 0

Purple Sweet Potato Buttermilk Biscuits

Words and photos by Amber Breitenberg, special to EdibleDC

DSC_3535

I’m from Norfolk, Virginia, where, though we sometimes forget it, our roots run deeply Southern. I grew up quite familiar with the sweet potato biscuit, a classic southern side that goes perfectly with a thick slab of Virginia ham. This time of year sweet potatoes are quite ubiquitous in my CSA share and I had been planning to make a batch to go with some maple rashers we were saving from The Rock Barn.

I happened to end up with a couple purple sweet potatoes and thought how cool it would be to make the classic sweet potato biscuit with a purple hue. I never would have guessed how vibrant and beautiful they would turn out, and obviously delicious. I love simple recipes that will make your guests say “that must have been so hard to make!” and then of … Read More

Continue Reading · 1

Soup for Syria

Syrian Child

By Susan Able with photographs by Barbara Adbeni Massaad, courtesy Interlink Publishing Group.

 

It was the winter and Barbara Abdeni Massaad couldn’t stop thinking about the Syrian refugee families she had read about who were sleeping in tents.sfs-front-cover-2

The president of Slow Foods Beirut, who is also a well-know cookbook author, writer and photographer, visited a refugee camp in Zahle, Lebanon, and saw the struggles first hand. Massaad knew that good food could make an impact in the lives of the refugees. With a friend, she started making soup for the Hamra refugees. She took pictures and interviewed the refugees about their experience and the idea for a humanitarian cookbook was born. The Soup for Syria project began.

Just released in October, Soup for Syria is a gorgeously photographed book with 80 soup recipes contributed by famous writers and chefs such as Mark Bittman, Anthony Bourdain, Alice Waters and … Read More

Continue Reading · 0