Recipes

The Skinny on Asparagus

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

SAMSUNG CAMERA PICTURES

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

Continue Reading · 0

Roasted Mushroom Salad–A Winner Salad from Early Spring Farmers Markets

by Susan Able, EDC Publisher and Editor in Chief RoastedMushroomsVeryFinal

 

Wheee! The farm market this past weekend was a blustery affair, and we huddled around the coffee guy probably more than he wanted to see us. But we did get our hands on some delicate and wonderful spring greens, tatsoi and mizuna, the last of the first watermelon radishes (or maybe that is the other way around?) and some amazing mixed mushrooms from a farm in southern PA.

All I could think of was the flavor and smell of roasting mushrooms, tossed while still a little warm with the greens, and maybe some radish for crunch. I’d seen a recipe like this a few years ago, and sure enough, with a little internet research magic I found one via Bon Appetit, but top by a poached egg. We skipped the egg altogether, adapted it a bit and then just sat … Read More

Continue Reading · 0

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

Continue Reading · 0

Oyamel Pork with Red Chile Sauce

by AJ Dronkers, EdibleDC Digital Editor 

"Media Naranja" with Fedencio Clasico, sour orange, habanero, egg white and bitters + "Puerco en adobada" local pork tenderloin w/guajon chile sauce, blistered cherry tomatoes, grilled asparagus and grilled green onion.

“Media Naranja” with Fedencio Clasico, sour orange, habanero, egg white and bitters + “Puerco en adobada” local pork tenderloin w/guajon chile sauce, blistered cherry tomatoes, grilled asparagus and grilled green onion.

Last week, Edible DC previewed the Oyamel Tequila & Mezcal Festival, which officially launches tonight, March 2nd, and goes until March 15th. For $60, you can drink a variety of mezcal cocktails and feast on specialty dishes inspired by culinary team trips to Mexico. In particular, I loved the Media Naranja cocktail, a play on a traditional Pisco Sour where the egg white really balanced out the smokiness of the mezcal. We also got a chance to chat with Executive Chef Colin King about how he merges his internationally inspired cuisine with local producers.

“One of the many aspects of the menu that excites us at Oyamel is that we represent so … Read More

Continue Reading · 0

Warm Gin Sling

Warm cocktail

by Brenden Mulder-Rosi, Beverage Director, Boundary Road

At their most essential, slings are nothing more than hot water and a base liquor. Although we’ve spiced this one up a little, simplicity is still the watchword. In this case, we’re using two local products near and dear to our hearts. Perfect for larger gatherings, this can be kept warm in a crockpot or assembled individually. This recipe serves 1.

1 ounce Green Hat Gin

1/2 ounce Charm City Mead

1/2 ounce Clove Simple Syrup

4 ounces hot water

Mix all ingredients together in a heat-safe glass or mug. Garnish with freshly ground nutmeg.

To make the Clove Simple Syrup: Dissolve one cup dark brown sugar in one cup hot water. Simmer five to six cloves for every half cup of water for fifteen minutes or so.… Read More

Continue Reading · 0

Farro Risotto with Roasted Pumpkin and Pepitas

Chef de cuisine Harper McClure’s day job is managing the seasonally changing menus and culinary team at BRABO and BRABO Tasting Room, but he was happy to provide a specially designed appetizer for FRESHFARM Market’s annual fundraiser. The “First at the Feast” cocktail party precedes the Farmland Feast dinner, and cocktail party attendees will have small bites designed by eight of DC’s top chefs along with seasonal cocktails concocted by three of DC’s best bartenders. Attendees can also taste local wines with listening to Bluegrass Hall of Fame inductee Tom Gray and his band, the Appalachian Flyer.

harperChef Harper McClure

This event is near and dear to Robert Wiedmaier’s heart and his team, and Chef Harper was happy to participate as one of the featured chefs at the event. A big supporter of farm markets, Chef Harper grew up outside Syracuse, and has had experience working on a strawberry field … Read More

Continue Reading · 0

Baked apples for the soul

by Kristen Hartke, managing editor of Edible DC

HomesteadPickingApple Picking Locally at the Homestead Farm in Poolesville, MD (Photo by Raisa Aziz)

I really love to go apple picking in the fall. It may be a throwback to my childhood in New England, but there is something about going out to the orchard on a crisp autumn afternoon, with fat bumblebees buzzing around the fallen apples on the ground and filling a bushel basket so full of Staymans, Honeycrisps, and Macintosh that it takes at least two people to carry it. For my family, it was Bishop’s Orchard in Guilford, Connecticut, where my dad and I would pick so many apples that we’d feast on them for weeks after, my mom making everything from dumplings to pie to chutney. But the treat that we loved best was baked apples, oozing and caramelized from the oven and then topped with … Read More

Continue Reading · 0

A Focus on Fresh and Rustic in the Tuscan Countryside

by Wille Harner writing from Tuscany, special to EdibleDC

I’m studying Italian cuisine for several months this fall, in Italy, where the slow food movement was born. My experience is focused at the Villa Borgo Pignano, located in the foothills of Tuscany outside of the town Volterra, where it seems that both cuisine and culture thrive from the gardens. The 750-acre property sources its food from its own fields and its biodynamic garden. Here ancient wheat is ground into flour, farro is grown and harvested on site, and honey is produced from the property’s swarming hives. From the gardens, tomatoes have been in full swing for the summer weeks and have finally started dwindling, as well as copious amounts of salad greens, green beans, potatoes, squash, cucumber, and recently a fresh crop of just-dug Jerusalem artichokes.

Farmer Davide, the head farmer in one of the properties greenhouses giving things a good Read More

Continue Reading · 1

Spicy Tomato Pepper Jam

by Kristen Hartke, managing editor of Edible DC

Processed with VSCOcam with p5 preset

Now that we’ve segued from summer to early fall, my little plot in the local community garden is overflowing with the most prolific fruits of the season — namely, tomatoes and jalapeño peppers, all producing like crazy and sweeter than ever from warm days and cool nights. My favorite thing to do with these beauties is turn them into a spicy-sweet jam that can be enjoyed as the weather turns colder and a reminder is needed of summer days gone by. This jam is delicious on burgers, stirred into stews, or spread on toasted baguette slices with or without goat cheese for a tasty appetizer.

If you don’t want to go to the trouble of canning (which is actually pretty easy, but not everyone has room for storing all those jars), you can also place the jam into a quart-sized freezer bag … Read More

Continue Reading · 0

Back-to-School Lunch Rescue: Burrito Bites & Fruit Leather Sushi

by Kristen Hartke

BacktoSchoolA fabulous array of kid-friendly finger foods. Clockwise from top left: Fruit leather sushi made with peaches and watermelon; fresh watermelon “fingers”; fresh Mexican sour gherkin cucumbers (sometimes found at farmers markets and through our friends at Washington’s Green Grocer — and easy to grow at home); Burrito Bites.

Sometimes, when you’re a parent, your toughest dining critic is a two-year old. It gets even tougher when that toddler starts school and inevitably starts measuring the contents of his lunchbox against those of the kid sitting in the next seat. The competition is cutthroat in the cafeteria, where your own progeny sits prostrate in front of a boring, but lovingly prepared, PB&J — no doubt made with freshly ground peanut butter, raspberry jam made from fruit grown in your community garden, and home-baked bread from locally-milled wheat… yet he stares longingly at the monosodium-glutamate-loaded pre-packaged build-your-own-pepperoni-pizza-on-a-cracker extravaganza … Read More

Continue Reading · 0