Tag Archives | recipes

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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A Summer Supper in the Garden, Inspired by Willowsford Farm

Words by Bonnie Moore
Photographs by Molly M. Peterson
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At Willowsford Kitchen, our menus are seasonal and driven by the harvest at Willowsford Farm, the 300-acre sustainable farm at the heart of Willowsford, an award-winning “agrihood” in Loudoun County, Virginia.

Cooking seasonally requires flexibility and a sense of adventure. I can’t say that I’ve ever enjoyed myself more as a chef.

Chef Bonnie Moore

Chef Bonnie Moore

“Necessity is the mother of invention” often best describes our approach. Over the winter, we kept getting emails from our farm about a surplus of orange squash. We prepared risotto, soup and other classic dishes, but barely made a dent. It was time to get creative: Who knew butternut squash pickles tasted so good?

Our farm produces vegetables, some fruit, herbs, eggs and chicken. We source the rest of our ingredients from a wonderful network of partner purveyors who share our food values. These artisanal small-batch … Read More

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Blackberry Cobbler with Lavender Ice Cream

Willowsford_Blackberry_LowResBy Bonnie Moore, special to Edible DC

This dessert is remarkably easy to put together and the rewards are delicious. Sweet summer fruit with a buttery biscuit topping—what’s not to love? Blackberries are at the peak of their flavor; try this now or freeze some blackberries to make a cobbler later.

Blackberry Cobbler

¾ cup sugar

2 tablespoons cornstarch

5 cups blackberries

1¼ cups all-purpose flour

2 tablespoons sugar

½ teaspoon salt

½ teaspoon baking soda

6 tablespoons cold unsalted butter, cut into cubes

⅓ cup buttermilk

Preheat oven to 375° F.

Combine the sugar and cornstarch in a small bowl. Place the berries in a saucepan, stir in the sugar mixture and bring to a simmer over medium heat. Simmer for 2 minutes. Pour the fruit mixture into a 2-quart baking dish and set aside.

In a small bowl, combine the flour, sugar, salt and baking soda. Add the … Read More

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Saving Summer – 10 Top Tips for Freezing Summer’s Fruits

DSC_0040By Deb Moser, special to Edible DC. From our Summer 2014 issue.

It is a sure sign that spring has arrived when the first local strawberries make their appearance in farm markets—bursting with flavor, bringing vibrant color at the end of a drab winter. We dream of sun-drenched days full of delicate red raspberries, overflowing cartons of juicy blackberries and blueberries bursting with flavor.

As spring eases into summer and fruit-filled menus intrigue us, now it is the perfect time to start thinking about next winter. Freezing our abundant fruits and berries now to later add to breakfast dishes, entrees, soup desserts and smoothies will make your recipes sparkle long after summer is just a memory..

Freezing fruits picked at their peak is a must as it will give you the best chance of preserving the integrity, nutritional value and, of course, the intense flavors. Frozen properly, most fruits … Read More

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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

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The Skinny on Asparagus

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

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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

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STK Washington DC–Recap of a Great Meal and Tuna Tartare Recipe

by AJ Dronkers, Digital Editor

Seared Sea Scallops

Seared Sea Scallops

I escaped a dreary rainy evening last week by checking out STK DC, a luxurious and energetic restaurant in Dupont Circle. The One Group operate a handful of upscale, high-energy eateries across the world including Bagatelle & Gansevoort Park Rooftop in NYC but this is their first foray in DC.

House made bread, braised octopus, seared sea scallops and tuna tartare.

House made bread, braised octopus, seared sea scallops and tuna tartare.

We sampled a lot that evening, but there were couple of standouts. Our favorites included tuna tartare with avocado, soy honey emulsion and taro chips, glazed sea scallops with chilled rye noodles, ginger scallion vinaigrette and watermelon radish and their pull-apart bread! These delicious apps were washed down with my favorite cocktail of the evening:  STK DC’s Barreled Negroni made with Jameson Black Barrel, amaro and carpano antica.

Foie gras french toast with almond brioche.

Foie gras french toast with almond brioche.

Under normal circumstances, we probably could … Read More

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Drinks Invitational Digital Recipe Book Now Available!

By AJ Dronkers, EdibleDC Digital Editor

As what we hope are the last snowflakes of the season drifting by, we are dreaming of the artisan cocktails and food served on February 19 at EdibleDC’s Drinks Invitational. Can’t remember what cherry infused drink Zentan served you? Want to re-create the divine Vinifera Wine Bar & Bistro hush puppies at home? You’re in luck, we asked our incredible event partners to provide their recipes from that evening–and we’ve compiled them into this digital recipe book. Enjoy!

EdibleDC Drinks Invitational Digital Recipe Book Cover Cocktail with Dried Organe and Cherry Garnish.

EdibleDC Drinks Invitational Digital Recipe Book Cover

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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

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Roasted Brussels Sprouts and Kale Caesar Salad

by Alexandra Dawson

Overwhelmingly vibrant, understatedly grand, and impressive enough to warrant “main course” status, this seasonally inspired salad is not to be missed. Made with crispy baguette croutons, creamy tahini and Dijon mustard–based Caesar dressing, sweet Bartlett pears and nourishing Brussels sprouts roasted to near perfection, this vegan salad can also be topped with thick slices of avocado and extra croutons. Brussels sprouts not only pack a huge (and, for some, an acquired) flavor punch, but also contain sulforaphane, a chemical believed to contain anti-cancer properties, and are also a great source of belly-filling plant-based protein and fiber and immune-boosting vitamin C.

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ROASTED BRUSSELS SPROUTS & KALE CAESAR SALAD 

Serves 8, generously

Roasted Brussels Sprouts & Baguette Croutons

1½ pounds Brussels sprouts, tough stems removed, shredded

2 tablespoons olive oil

½ teaspoon sea salt

¼ teaspoon ground pepper

1 mini day-old baguette (about ½ pound), cut into bite-sized cubes… Read More

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