Tag Archives | recipes

Spring Ramp Pesto

Recipe and photos by Raisa Aziz, EdibleDC contributor

RampPestoJar

Spring is here! The market is filled with greens and pinks and light yellows. I can smell lilac and a hint of spring onions as I walk through the stalls. It’s pretty joyous after months of bundling up and eating root vegetables at every meal.

It’s also time for ramps. Somewhere between a leek and spring garlic, ramps have a fairly short season and are usually hand foraged, so it’s best to enjoy them while you can. Ramps have a unique strong oniony garlicky flavor making them an excellent base for pesto.

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My recipe for ramp pesto is light on the garlic and heavier on the lemon, perfect for a perfect spring pasta or on a pizza or flatbread. Pesto can also be frozen, so it’s a great way to save the flavor of ramp season for later.

RampPestoIngredients

Spring Ramp Pesto

One … Read More

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Minty Farro Salad with Cucumber & Kale

by Emily Spaeth, From the Farmer Sponsored

Edible_FarroSalad

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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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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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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Mix and Mingle at at Your Own Cocktail Party – A Pro Entertainer Tells You How

By Gina Cherservani special to EdibleDC
Photography by Hannah Hudson

Gina

Its 7pm. Guests are arriving and you are one of them! Doesn’t that sound appealing—being able to be a guest in your own home for the holidays? It’s easy. It requires a little planning and setup, but once that’s done you too can enjoy the spirit of the day with your friends and loved ones.

So how do we achieve this state of entertaining nirvana? And what does that mean? Step one, make lists: Who is coming and what to you want to serve? How many people? What space is available for an area to set up the libations?

OK, you’ve made the list. Step two: How do you set it all up? When entertaining guests at home, no real estate should be left unused. For example, a nontraditional table that normally wouldn’t make an ideal bar can be retrofitted … Read More

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Not Just for Harry Potter Fans: Butterbeer From the Gibson

A Recipe for A Butterbeer Cocktail

by AJ Dronkers, Associate Publisher & Digital Editor EdibleDC

Biscotti Schnapps III

The Gibson Butterbeer Cocktail. Photo by Jai Williams.

In a time of explosive craft cocktail programs across the DC region and along the 14th street corridor, it’s refreshing to visit a pioneer of the neighborhood, the Gibson. On a recent fall evening, I knocked on their black unsigned door just past 14th & U Street for an evening of cocktails. What I found in DC’s uber-speakeasy was an incredible team of bartenders that was blowing the lid off the concept of seasonal menu changes with 20 new drinks inspired by autumn. Our favorite of the evening was the Butterbeer that was both cozy and intoxicating – exactly what we look for during the holiday season. Here’s the recipe, thank you Gibson!

Gibson Butterbeer Recipe

  • 1.5 oz Famous Grouse scotch whiskey
  • 1 oz Biscotti Liqueur
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Behind the Scenes: Savory S’more Cover

Front Cover

by AJ Dronkers, EdibleDC Associate Publisher

Some people called us crazy for starting EdibleDC Magazine a little over a year and half ago. As we ran the idea past friends and mentors, hearing “isn’t print dead?” wasn’t uncommon. Despite the fear we took the entrepreneurial plunge backed by our award winning Edible Community. Releasing each issue is like dropping your kids off at the first day of school, you question all your decisions from editorial to design. The good news, after a year and a half with lots of bumps and bruises we are thriving.

The DC community has embraced our vision of promoting our local farmers, artisans, chefs and we’ve built a family among the creative community of writers, photographers, stylist, and designers. One of our greatest pleasures is hearing your feedback especially when we release the new cover. The recent Fall Savory S’more cover generated some of the … Read More

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Mini Pumpkin Bundt Cakes with Spiced Pumpkin Seeds

 by AJ Dronkers, Associate Publisher EdibleDC

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I was enjoying my weekly tradition of watching Whine About It video series – the topic this week, “The Worst Things About Fall”.

Between laughing and listening to an internet rant about fake pumpkin favors a la Starbucks Pumpkin Spice Latte, I realized I’ve seen far too many basic pumpkin recipes being spread across the internet. These pumpkin popups sometimes even just use pumpkin spice as a stand-in for the real thing, too many of these things are really just lazy cooking where brands pay online sites to gin up recipes so that they too can hop on the pumpkin spice train in the hope they go viral.

To restore my faith in cooking I reached out to our baking muse, Meredith Tomason, of RareSweets, and asked her for an inspired pumpkin recipe. What she gave me defied my expectations – mini … Read More

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Cool as a Cucumber – Nine Easy Ways to Use One of Summer’s Best Veggies

Words and photos by Rachael Bender, special to EdibleDC

CucumbersIt’s cucumber season! Cukes have had a strong season and are plentiful in the farm markets, and maybe from your home garden. Growing cucumbers is easy and rewarding. Using a trellis to help the vines grow as tall as they grow wide, it’s an adventure to sift through the big leaves and pretty yellow flowers each day to find ready-to-pick cucumbers hidden inside. But when you have an abundance of anything perishable, the question is always: what should I do with it all? Here are ideas for using this superfood daily.

Make pickles. Let’s get the obvious one out of the way first. Find your favorite mason jars and make a brining liquid for turning your cucumbers into sweet or sour pickles. Check out recipes here and here.

Freshen up your H2O. We all need to stay hydrated in the … Read More

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