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Snow Day Recipe Winners Share Their Winning Recipes! Shop Tonight, Cook Tomorrow

snow day lamb

Lamb and Barley Stew with Rutabaga & Kale

Makes 6 servings – Freezes well!
Special to Edible DC by Kathryn Warnes

¼ cup of olive oil
1 ½ lbs lamb shoulder chops
1 medium onion, peeled and diced
1 leek, trimmed, washed and thinly sliced up to the light green part (save the dark green part to make stock)
3-4 carrots, peeled and diced
3 celery ribs, diced
4 garlic cloves, peeled and minced
1 medium rutabaga or 2 small turnips, peeled and diced
1/3 cup white wine
1 (14.5-15 oz) can of diced tomatoes
5 cups of broth (homemade or store bought chicken or beef)
2 bay leaves
2 tsps of fresh thyme
1 small bunch of kale (about 2 cups, torn up into pieces)
Salt & pepper to taste

1. Heat oil in a large pot over medium-high heat. Season lamb with salt and pepper, brown both sides, … Read More

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The Completely Fabulous Chef Patrick O’Connell

 

PatrickO'ConnellBook

An evening celebration in early May was highlighted by VIP attendees and fans of Chef Patrick O’Connell and his inspired vision that created one of the most highly regarded hospitality experiences in the United States. The remarkable story of the architecture and interior design of America’s most famous country inn and restaurant. The Inn at Little Washington: A Magnificent Obsession was released Monday, April 20 and tells the story of what locals call “The Inn.” From its beginning as a country garage to a lavish hotel, the books talks about the design and vision of Chef O’Connell and the teams of designers, including famed British designer, Joyce Conwy Evans.

DC VIPs and food super stars turned out in abundance to celebrate with Chef O’Connell, including Jose Andres, Phyllis Richman and Joe Yonan.Edible DC captured some of the party highlights to share with readers.

Chef Patrick O’Connell with special guest

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Spring Tacos? It’s a Thing! Chaia Shares Farm-to-Taco Recipes

tacos with ringWords by Susan Able with photographs by Hannah Hudson and styling by Raisa Aziz.

If you’ve been smitten by the flavorful vegetarian tacos served up by Chaia at FRESHFARM’s Dupont Circle market, then you’ve joined the throngs who waited patiently in line and then plopped down on the nearest curb or bench to devour them. Chaia’s first retail space will be opening later this spring in Georgetown. Here, Chaia founders Bettina Stern and Suzanne Simon share some of their early spring recipes with Edible DC, highlighting the season’s freshest vegetables loaded in their handmade corn tortillas. Try the taco mavens’ spring salsa and roasted carrot tacos, recipes below.

Suzanne and Bettina

Suzanne Simon and Bettina Stern, the founders of Chaia DC.

 

Sorrel and Jalapeño Salsa

Sour and lemony, this bright green sauce really stands out when paired with our potato and kale taco, or the sweet roasted carrots below. This seasonal … Read More

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Worm Composting: Small Footprint, Large Payback

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Anthony Wallace got tired of throwing food away. Wallace, a management consultant and D.C. apartment dweller, realized that at the end of the week he had too much produce that had gone bad—and he felt bad about that. He describes red worm composting, or “vermicomposting,” as the perfect marriage of his love for digging into new hobbies and his environmental consciousness.

Internet research revealed a deep knowledge base with instructional videos that Wallace used to launch his own composting program. He started by selecting containers for the composting infrastructure, knowing the worms needed large enough containers to do their work and something opaque because they are light sensitive. Purchasing five-gallon paint buckets at Home Depot, Wallace then drilled tiny 1/16-inch holes into the bottoms to provide air, although he points out plastic tubs would work as well—they just need to have a tight-fitting lid.

Next, he ordered his worms from, … Read More

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The Skinny on Asparagus

By Eugenia Bone, author of The Kitchen Ecosystem, special to Edible Communities

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When my son was very young he was a binge eater. One fall he ate tomatoes and apples. Just tomatoes and apples. The following winter it was ground beef. But after a full Spring of his eating pretty much nothing but baked asparagus, which he nibbled from top to bottom, I became exasperated and asked his doctor if these eating habits were going to cause malnutrition or…or what? But Dr. Heiss put my worries aside. He said the whole idea of a daily food requirement was bogus (and some say a government-supported fiction perpetrated by the food industry lobby), and that a good diet only makes sense from an annual perspective. Over the course of a year, at the rate my son was going, his diet was perfectly fine. I started to think about this, and how … Read More

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The Dish on The Daily Dish

By Anya Kroupnik, special to Edible DC

Zena warmly greeting the group, introducing her staff and describing their restaurant’s vision.

Zena warmly greeting the group, introducing her staff and describing their restaurant’s vision.

The Daily Dish is a quaint little neighborhood restaurant with a focus on the farm to fork experience, which we know benefits diners and local small farmers alike. Co-owners Zena Polin and Jerry Hollinger founded this restaurant and catering company to share their love for seasonally inspired, locally sourced food.

A rainbow of colors in our glasses: Sauvignon Blanc from Bodegas Carrau, Uruguay; Rose of Sangiovese, Alexander Valley Vineyard, CA; and being poured a Tempranillo/Shiraz blend from Monte da Gloria, Portugal.

A rainbow of colors in our glasses: Sauvignon Blanc from Bodegas Carrau, Uruguay; Rose of Sangiovese, Alexander Valley Vineyard, CA; and being poured a Tempranillo/Shiraz blend from Monte da Gloria, Portugal.

We dined over a five-course meal accompanied by pairings of wines and cocktails, which were all well chosen and delicious. Welcomed by a flute of Cremant de Bourgogne, Brut Extra, Clotidle Davenne of Burgundy, France, we continued with Zena’s favorite selection of wines.

Margarita with blood orange garnish.

Margarita with blood orange garnish.

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COCHON 555

by AJ Dronkers, Digital Editor

CoCoSalaPig

CoCoSala chocolate Pig with bacon.

Last Sunday, EdibleDC was thrilled to be the media sponsor of COCHON 555, a traveling cooking competition that pairs 5 local chefs and 5 local farmers who provide 5 heritage breed pigs for the event. The event brought out 500 fans ready to taste the delicious pork creations and vote for their favorite chef.

BubenCochon

Chef Jeffrey Buben of Vidalia and WoodWard Table main course at Cochon 555.

As a judge, I had the unique challenge of experiencing the “nose-to-tail” creations of each chef who were challenged to use every part of their heritage pig. First up, fitting since he has been in DC since 1984, Chef Jeffrey Buben, was paired with Faith Like A Mustard Seed Farm‘s Large Black pig. His southern inspired brunch creations included sunny-side egg, pineapple-onion marmalade, ham hollandaise and pork shoulder with pimento cheese … Read More

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Craft Distilling: America’s “Re-revolution”

by Aaron Tidman, special to Edible DC

MichaelLoweDerekBrown

Michael Lowe and Derek Brown discuss “The Craft Distilling (Re) Revolution” in the United States.

Three experts on the craft distilling movement joined forces recently at the Smithsonian National Museum of American History at a new installment of the museum’s “After Hours” series, which focuses on the history of food and drink in America. In a lively discussion about “The Craft Distilling (Re) Revolution” in the United States, the panelists – Derek Brown, a James Beard Award-nominated mixologist and owner of DC bars Mockingbird HillEat the Rich, and Southern Efficiency; Michael Lowe, co-owner and distiller at New Columbia Distillers; and James Rodewald, noted journalist and author of American Spirit: An Exploration of the Craft Distilling Revolution – examined the expansion of craft distillers in recent years and the interest from consumers that has fueled the movement.… Read More

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TEDx Manhattan “Changing The Way We Eat” Viewing Party in DC

by Anya Kroupnik Windhoffer, special to Edible DC

A recent TEDx Manhattan viewing party here in DC tackled issues that sometimes can seem obsessive, even to those who are, admittedly, food obsessed. Does a food need to be organic? How was this grown? Was this ethically harvested? The “Changing The Way We Eat” event explored these questions and others, ultimately confirming that food and sustainability do matter, and they matter to all of us.

As with all TEDx events, the organization brought together many experts and enthusiasts alike, from vegan rappers and inspirational teachers to world-renowned scientists. The D.C. viewing party offered an opportunity for local speakers to also share their work, experiences and visions from a decidedly D.C. perspective. Pam Hess, Executive Director of the Arcadia Center for Sustainable Food & Agriculture, kicked off the event by introducing Arcadia’s programs dedicated to creating a more equitable and sustainable food Read More

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STK Washington DC–Recap of a Great Meal and Tuna Tartare Recipe

by AJ Dronkers, Digital Editor

Seared Sea Scallops

Seared Sea Scallops

I escaped a dreary rainy evening last week by checking out STK DC, a luxurious and energetic restaurant in Dupont Circle. The One Group operate a handful of upscale, high-energy eateries across the world including Bagatelle & Gansevoort Park Rooftop in NYC but this is their first foray in DC.

House made bread, braised octopus, seared sea scallops and tuna tartare.

House made bread, braised octopus, seared sea scallops and tuna tartare.

We sampled a lot that evening, but there were couple of standouts. Our favorites included tuna tartare with avocado, soy honey emulsion and taro chips, glazed sea scallops with chilled rye noodles, ginger scallion vinaigrette and watermelon radish and their pull-apart bread! These delicious apps were washed down with my favorite cocktail of the evening:  STK DC’s Barreled Negroni made with Jameson Black Barrel, amaro and carpano antica.

Foie gras french toast with almond brioche.

Foie gras french toast with almond brioche.

Under normal circumstances, we probably could … Read More

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What’s in my basket? The Single Cook’s Guide to Farmers Markets

Shopping with the Washington Post’s Joe Yonan on H Street

Words and photographs by Kristen Hartke

(This article has been nominated for a national EDDY award as “Best Healthful Feature” and needs your vote to help EdibleDC take home the prize! Vote for all THREE of our nominations daily!)

Joe Yonan - H Street

Washington Post food editor Joe Yonan at FRESHFARM’s H Street Market.

It’s a bright Saturday morning at the H Street FRESHFARM Market in northeast D.C. and Joe Yonan is a man on a mission, making a beeline for the crowd that’s already formed in front of the Frenchie’s Bakery tent.

“They’ll be sold out of everything in an hour,” says Yonan, the Washington Post’s Food and Travel editor, eyeing the cardamom-pistachio morning buns, invitingly dusted in sugar and already disappearing fast even though the market opened just 10 minutes earlier.

Once his basket is filled with fresh baguettes and croissants, Yonan … Read More

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