Archive | Recipes

We Have It! Convivial’s Cauliflower Blanc-Mangé, Tabbouleh, Almond, Pomelo & Herb Salad

Chef Cedric Shares a New Local Favorite – Délicieux!

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Convivial’s Blanc Mangé photographed by Jennifer Chase.

We fell hard for this delectable cold composed salad that starts with a creamy base of cauliflower blanc-mangé, then a tabbouleh made of chopped cauliflower. The real hook was the pomelo, why do we not see this love child of a grapefruit and an orange in more dishes. It’s allure is strong, and we went back so many time for this small plate that we wanted to make it at home.

Luckily, Chef Cedric Maupillier is a generous man, and now you too can experience this amazingness at home. It has three stages, but don’t be daunted. This dish is so worth the time and can be the centerpiece of your next dinner party or Easter brunch, just make another course a time-saver.

Convivial’s Blanc Mangé photographed by Jennifer Chase.

Cauliflower Blanc-Mangé

Yields 6 … Read More

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Minty Farro Salad with Cucumber & Kale

by Emily Spaeth, From the Farmer Sponsored

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Ingredients

1 cup farro
1 bunch Lacinato kale, de-stemmed & cut into thin ribbons
1/4 cup mint leaves, de-stemmed & thinly sliced
1 lemon (juice + zest)
2 tbsp olive oil
A pinch (+) each of sea salt & pepper
1/2 cucumber, halved & thinly sliced
1/4 red onion, finely diced
1/4 cup feta, crumbled

Instructions

  1. Rinse and drain farro. In a medium saucepan, add enough water to cover about an inch above the farro, then bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess water and set aside.
  2. In a large bowl, combine kale with lemon, olive oil, sea salt & pepper, and mint; massage until the kale breaks down a bit and becomes softer. Combine farro, cucumber and red onion with the kale, tossing to mix together thoroughly.
  3. Lastly, add feta to the top
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Cherry Blossom March Madness at Station Kitchen and Cocktails

by AJ Dronkers, Associate Publisher, EdibleDC

Sakura Manhattan

Sakura Manhattan at Station Kitchen & Cocktails.

Spring has arrived and soon everyone will be celebrating the iconic return of the Cherry Blossoms. The National Park Service  announced the peak will fall between March 18-23. Want to have your mood do some spring blossoming? Start with cherry blossom cocktails. Two versions are being served starting Thursday March 17 at Station Kitchen & Cocktails inside Embassy Row Hotel in Dupont Circle.

It’s all part of a spring celebration and their own March Madness. Each night, Station Kitchen & Cocktails will be serve up a series of cocktails at their bar, sixteen to be exact. Each of the artisan cocktails is competing in “cocktail march madness” brackets. The cocktails that perform the best each night move-on. Make sure you swing by and cast your vote!

And now for some cherry blossom inspiration–here are two cocktail … Read More

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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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