Archive | Recipes

Superbowl Buffalo Chicken Pizza Recipe

by Bailey Weaver, special to EdibleDC

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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

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The Things We Cooked: Snowzilla 2016

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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

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Purple Sweet Potato Buttermilk Biscuits

Words and photos by Amber Breitenberg, special to EdibleDC

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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

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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

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A Calming Tonic for a Busy New Year

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By Susan Able with photographs by Hannah Hudson – from our Winter 2015 Issue, “The Last Sip”

 

When Rano Singh welcomes you into Pansaari, her recently opened Indian spice store and grocery, you know you have arrived someplace special.Pansaari owner

The walls are covered with Indian tile, with long shelves of the freshest spices. Behind an inlaid marble bar, amazingly fragrant chai tea, South Indian coffee and her own kombuchas are served, as well as Indian food. A committed locavore, Singh buys her lemongrass and mint from a local farm, and the honey is from a beekeeper in Washington, D.C.

Pansaari feels more like the living room of a friend with very comfortable Indian furniture. It’s a place to linger in conversation and soak in the smell of fresh spice.

Singh explains that in India a “pansaari” is the spice grocery. The first consult for ailments is to the pansaari … Read More

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Winter White Mulled Wine

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Sponsored by Spice & Tea Exchange.

If you love to cook, The Spice and Tea Exchange is a perfect store to swing by anytime if you are shopping in Old Town or Annapolis, or weekending at the beach. Holiday seasonal gifts are aplenty here, it is hard to leave without trying something new–whether you are a spice and herb junkie and love trying new things, a discerning tea drinker or just love kitchen accouterments–almost certainly you’ll leave with new things for yourself and gifts for others!

Joy Quinn-Whalen is the owner of three Spice & Tea Exchange stores—in Alexandria, Annapolis and Rehoboth. After graduating from business school and working as a consultant, she started looking for a consulting entrepreneurial opportunity. After happening onto a Spice & Tea Exchange in Florida while on a business trip, she left with a big shopping bag and an idea for starting her own franchise. … Read More

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A Classic French Holiday Dessert: Bûche de Noël

A Bûche de Noël, interpreted by Caitlin Dysart, Pastry Chef of 2941.

A Bûche de Noël, interpreted by Caitlin Dysart, Pastry Chef of 2941.

By Caitlin Dysart, Pastry Chef of 2941. Photography by Reema Desai. From The Last Bite in our Winter Holiday Issue 2015.

 

A native of Springfield, VA, Caitlin Dysart is the award-winning Pastry Chef at reknowned French restaurant, 2941. Dysart won the RAMMY Award for Pastry Chef of the Year in 2014.

A native of Springfield, VA, Caitlin Dysart is the award-winning Pastry Chef at reknowned French restaurant, 2941. Dysart won the RAMMY Award for Pastry Chef of the Year in 2014.

Bringing the Whimsy of France to Your Holiday Table

The holiday season can be rough when you work in the restaurant industry, but my child-like love for all things Christmas really helps me get through it. I get excited for the music, the decorations, the family traditions and—most importantly—the baking. As a pastry chef, I have to plan ahead for the holidays, I’m drafting menus and sketching desserts as soon as Labor Day hits.

One of my favorite holiday desserts is the classic Bûche de Noël, … Read More

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Savory Spiced Holiday Nuts from Peg’s Salt

 Pegs Salt

A delicious and addictive nut mix, perfect for entertaining and gifts! Peg’s Salt is is a blended salt seasoning with over 20 spices. A woman-owned business, Cass Cannon launched Peg’s Salt in 2012 and makes her product in Greenwood, VA from her mother’s family recipe. Peg’s Salt is all small batch made, and contains no sugar, fillers, MSG, gluten, or GMOs. It is also a perfect stocking stuffer for home cooks.

Available at all area Whole Foods Markets, Arrowine and Westover Market in Arlington, through Relay Foods and online at www.pegssalt.com.

Peg’s Salt Savory Spiced Nuts

Ingredients
• 2-1/4 cups (18-ounces) assorted unsalted nuts (E.g., raw peanuts, cashews, walnuts, pecans and almonds)
• 2 tablespoons coarsely chopped fresh rosemary leaves
• ¼ teaspoon cayenne pepper*
• 2 teaspoons dark brown sugar
• ½ tsp. white sugar
• 2 teaspoons Peg’s Salt
• 1-1/2 tablespoon unsalted butter, melted

Directions

Preheat … Read More

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Harissa Squash & Chicken Stew

A Super-Easy One-Pot Meal to Keep You Fueled this Winter

Kitchen confessions: We had quite a bit of uncooked squash left over from Thanksgiving due to a shopping miscommunication. So squash. Then we also had some chicken breast that was thawing, and it was a cold and dreary day. Hmmn. We wanted something savory and spicy, but also healthy and filling to help us keep our fortitude up around pre-Xmas dieting. A little researching happened, ideas got cobbled together, and voila, dinner. Have to say that Cava’s harissa is really good and it is front and center in this dish. So give it a try—easy peasy and it hit the hunger bull’s-eye. You could swap out chicken for beef, pork or non-meat options like tempeh or seitan.

2 Tablespoons olive oil

2-4 Tablespoons harissa paste (based on your spice preference and your harissa, we liked ours spicy!)

1 teaspoon ground … Read More

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Braised Oxtail & Wild Mushroom Pappardelle with Roasted Butternut Squash, Tomatoes & Arugula

Oxtail Pasta Dish_RGBA Rich, Luscious Pasta Takes Center Stage

By Chef Jason Miller, Corporate Chef of Balducci’s. From “What’s In Season” in our Winter Holiday 2015 Issue. Sponsored by Balducci’s.

2 to 3 dinner portions or 4 to 6 appetizer portions
Rich, savory, lavish—this pasta dish by Balducci Corporate Chef Jason Miller is beyond hearty. There are several steps, but most things can be done ahead for easy assembly before a dinner party. Oxtail needs a lot of time slow cooking to unleash its wonders. Truly a stunning pasta dish, your guests will thank you.

Step One: Preparing the Oxtails
2 tablespoons Balducci’s extra-virgin olive oil
2 pounds oxtails sliced 2 inches thick (ask your butcher)
1 cup large-diced mirepoix*
1 cup Balducci’s Private Label Malbec
1 quart beef or veal stock
Salt and pepper

Prep time: 4 hours. Cook time: 10 minutes.
Season oxtails on all sides with salt and pepper. … Read More

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