Archive | Recipes

Raise a Glass to Rickey Month

RickeyNewFrom the Summer 2015 Issue

Words by Tim Ebner and Photographs by Hannah Hudson

Washington, D.C., can be a complicated city. Between the partisan gridlock on Capitol Hill and the literal gridlock of a city designed by a 19th-century French-American (thanks, Pierre L’Enfant) the District can sometimes be a difficult place to navigate.

Thankfully, D.C. has a drink that’s decidedly uncomplicated, and you’ve probably met this drink before: the Rickey, a refreshingly cool cocktail tailor-made for the heat and humidity of a mid-Atlantic summer. It’s a homegrown drink that’s so good, the D.C. City Council even proclaimed July as Rickey month.

This drink is said to have been originally conceived in 1883 at Shoomaker’s, a bar that stood at the current site of the JW Marriott on Pennsylvania Avenue, NW. Stop by the hotel bar, and you will find a plaque commemorating the spot where the drink was first fixed … Read More

Continue Reading · 0

Bringing the Bayou to the BBQ: Grill Nation

Grill Nation - Shrimp Burger with Sweet 'n' Spicy Tartar Sauce

The Shrimp Burger by Bayou Bakery’s David Guas, from his new book, Grill Nation.

By Susan Able, from the Edible DC, 2015 Summer Issue 2015.

You know that really great summer weather? The humidity is within reason, the sky is clear and the only thing that could make it more perfect is to have friends over for dinner—and in your vision, you know you must grill. The barbie will be fired up, great meat thrown on, good sides conjured up, drinks chilled and life will be summer heaven.

GrillNation_0115b_asp.inddIf chilling, grilling and eating well is what you are after, then D.C.’s own Bayou Bakery Chef David Guas has written the grilling cookbook for you. The just-released Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro (Oxmoor House, $24.95) captures that joy of grilling with recipes that are flavorful, not overly complicated and will earn compliments … Read More

Continue Reading · 0

Peach Pie Ice Cream with Raspberry Sauce

Peach pie ice cream with sauceFrom Victoria Lai, founder and “chief icecreampreneur” at Ice Cream Jubilee.

The perfect summer ice cream from Ice Cream Jubiliee, winner of the 2015 Washington City Paper Readers Poll for Best Ice Cream Shop, 2014 Washingtonian Best Of Award and the 2013 DC Scoop Competition. The homemade raspberry sauce complements this ice cream recipe, but it can also personalize store-bought ice cream.

Peach Pie Filling

1½ to 2 pounds very ripe fresh peaches, pitted and diced
½ cup white sugar
4 teaspoons lemon juice
½ teaspoon almond extract
1 dash cinnamon
1 cup crushed piecrust, crumbed into ½-inch pieces (use your favorite recipe)

Ice Cream Custard

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon salt
4 large egg yolks I

In a saucepan over medium heat, gently simmer peaches with ½ cup sugar and cinnamon until fruit is tender, about 10 minutes. Let cool.

Purée … Read More

Continue Reading · 0

EdibleDC Pride Guide + Rainbow Punch

by AJ Dronkers, Associate Publisher & Digital Editor

Fruit

June is a month celebrated around the globe to rejoice and reflect on LGBTQ history. This weekend is DC Pride, and DC has a long history of celebrating this weekend in high style. The Capital Pride Alliance works hard year round with a coalition of area groups and volunteers to pull together an incredible celebration of LGBTQ diversity. Here are some of our highlights, tips and a recipe for “Edible DC Rainbow Punch” that is sure to quench your thirst during this weekend heatwave.

Friday Night

BYT (Brightest Young Things) is known for throwing epic parties and they are back again with the  Capital Pride Kick-Off Party @ Arena Stage. The flashback theme is great for bringing out old workout clothes, neon colors and your treasured spandex.

Before: Swing by 17th street the original DC gayborhood and visit a number of businesses … Read More

Continue Reading · 2

Bastille French Cuisine in Alexandria

By Jai Williams, Special to EdibleDC

When Chefs Christophe and Michelle Poteaux decided to move Bastille from its Old Town Alexandria location to the Parker Gray neighborhood, many may have thought “Why?” Yet the pair knew exactly what they were doing as their new community has embraced them with open arms and their bistro expansion continues. Situated on the corner of Pendleton and N. Fayette Streets, the restaurant boasts large, striking windows with generous patio seating indicative to the upcoming warmer months. Aesthetics aside, it is the Poteaux’s passion and commitment to executing delicious seasonal French cuisine that makes this restaurant a neighborhood gem.

A delicacy in their own right, the frog “wings” had a crisp exterior as each piece was broken down individually making it easy to eat with a knife and fork. Accompanied by a Roquefort dip and Espelette sauce, when eaten together the subtle heat and smokiness … Read More

Continue Reading · 0

Cheers to the Cocktails of Summer

IMG_0301Buckle up, roll down the windows and get ready for an amazing summer cocktail cruise. We are happy to share with our Edible DC readers the full lineup of amazing summer cocktail recipes and specialty drinks served at the Edible DC Cocktail Derby on May 9. The event featured top shelf distillers of whiskey, bourbon, gin and new local craft distillers of a Virginia scotch-style whiskey. Beverage artisans True Tonics and Runningbyrd Tea were on hand to provide samples and mixers. Horse racing season inspired the decor and attire; hats and snappy outfits were everywhere. The event was catered by Poste Modern Brasserie and held in the outdoor courtyard of the Hotel Monaco.

Vendors included Whistle Pig, James River Distillery, Koval, Catoctin Creek, Copper Fox, Virginia Distillery and Bernheim Wheat Whiskey. Special thanks to Kimpton Hotels and Restaurants, Typecase Industries, Amarillyis Floral + Event Design, and Elizabeth Duncan Events. Many … Read More

Continue Reading · 0

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

Continue Reading · 0

The Buzz: A Cool-as-a-Cucumber Twist on a Cinco de Mayo Classic

Cucumber margarita alone

The Cucumber Margarita

Words by Tim Ebner, Photographs by Space Division Photography
– from the Spring 2015 Issue of Edible DC

If you’re drinking margaritas by the pitcher or from a frozen slushy machine, you’re probably doing it wrong. Or, at least that’s what El Camino bartender Mick Perrigo says. “We don’t use mixes. It’s gross. It has to be freshly juiced,” he says. Stop by his bar in D.C.’s Bloomingdale neighborhood before the happy hour rush and chances are Perrigo is juicing. It’s the daily regimen he undertakes for margaritas that come with a refreshing twist: cucumber juice.

He turns this juice into simple syrup and serves it in drinks that he makes nightly. Tomorrow he’ll do it all again because he’s fresh obsessed. It has to be squeezed juice; no bottles of Margaritaville mix here.

El Camino making juice

El Camino’s Mick Perrigo mixes up a batch of cucumber margaritas.

“I like … Read More

Continue Reading · 0

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