Eat or Gift Cookies

We had the opportunity to bake cookies all weekend to sell at the Twin Springs Farmers Market. Recipes that I usually make in small batches I times-ed by 5 to make over 800 cookies... We had fun cooking together, but also spending the day at the Market. The Saturday Twin Springs Market is in a church parking lot where John and I both grew up (Montgomery County, Md). It is run by Jimmy and has been for over twenty-five years--way before the DuPont Circle Farm Market was even a thought... What is amazing about this market (besides the STRAWBERRIES) is the people who show up there– show up every week, line up long before the market opens, and have been for the last 25 years... evidence that the so called food revolution should be thought of more in terms of an evolution and that we should be wary of so called food revolutions that ignore many pleasurable apparatuses and practices that are already in place... We hear over and over again what we are doing wrong, when maybe we should focus on is what we are enjoying right...

June 26, 2009 Restaurant 1508


Restaurant 1508, Number 3
Friday June 26, 8:00
1508 6th street, NW (between P and Q)

The June 6 restaurant was amazing, we can’t wait for the next dinner so we decided to do the next one, June 26th. For details about the June 6 menu and wine parings see the June 7th post.

This menu may include:
Apricots, Cherries, Corn, Tomatoes, Sweet Peppers, Okra, 1508 Fava Beans, Peaches, Locally Raised Poultry….
Herbs and greens from 1508 6th street, most other produce is from the members of the Path Valley Farm Collective located in south central Pennsylvania.

Reservations- I will accept reservations for parties of one to eighteen until full (eighteen being the maximum dinner guests for June 26). If there is space it is possible to reserve an entire table for 8-10 guests.
Please share this invite with potentially interested diners that you know.

Reserve via email- j.sidralane@verizon.net

Please advise if you have any food restrictions or allergies, vegetarians are easily accommodated.

Hope you can join,
Sidra
sidraforman.com
sidrapractice.com

Another Saturday Night @ 1508

SATURDAY... We had another AMAZING night at 1508... We celebrated a Birthday and an impending Birth... We shared with Old Friends and made some New Ones... Looking at June 26th for the next event...Stay Tuned... and in the mean time Check out this slide show of John making buckwheat noodles (above) and the menu, including Tom's UNTOUCHABLE wine choices (below):

In the Garden

Mussel Salad with Parsley and Lemon
Grilled Spring Onions with Thyme
Hand Cut Buckwheat Noodles with Sorrel and Borage
Carrot Cornbread with Rhubarb BBQ
-Derrick's Lemongrass Infused Martini
- (Dom. Brazilier) Coteaux du Vendemois Rose Gris 2008

In the Dining Room

Morel Broth with Mashed Potato Scone
- (Mestre-Michelot) Bourgogne Rouge 2006

Asparagus, Radish, Egg, Lemon, Mustard and Curly Cress with
Sesame Bread
- (Gerard Boulay) Sancerre AOC 2007

Lamb Shank with Peas, Kale, 5 Grain Gratin, Marrow Mint Butter and Spelt Foccacia
- (Vaudieu) Chateauneuf du Pape 2005

Tomme de Montagne with Pine Nut Crackers

Lavender Shaved Ice with Strawberries and Cashew Cream
- (Paillard, Pierre) Brut Rose Bouzy Grand Cru NV

Beet and Chocolate Cake with Candied Beets and Popcorn

Cornmeal Cookies
Coconut Chocolate Chip
Vanilla Cake with Mint Icing

As always we have been so fortunate to work with people, farmers, wine guys who love what they do and we love them for that and it is just FUN to share with anyone interested in enjoying food, friends and LIFE!

Louise Fresco

As a thinker about global sustainability Louise Fresco challenges the one dimensional solution of returning to our past agricultural methods as a fix to the present. She confronts the issues of poverty, hunger and technology concluding that a mixed solution incorporating old methods with new innovations will holistically nurture our planets citizens and environment.
Check out her talk , Feeding the Whole World, on TED. (it's only 15 minutes)

Fresh, The Movie

Link
I felt very fortunate to see a premiere screening of the movie Fresh, last night. The filmmaker, Ana Sofia Joanes, says Fresh is, “new thinking about the way we eat”. This perspective comes from examining individuals involved in sustainable farming and food production and the juxtaposition of their methods with those of conventional farming.
The movie featured the inspirational farmers Will Allen, of Growing Power, and Joel Salatin of Polyface Farms. They were in the audience to speak on a panel and answer questions after the movie. As the movie ended, they walked to seats in the front of the theater for the discussion amid a moving and enthusiastic standing ovation.

Joyful Wedding Flowers

The wedding I did for this weekend was a joy. The bride had a unique love for non traditional color combinations, funky vases and was open to whatever local flowers were available. The wedding was held in an old historical house and we placed lots of little beautiful and mismatched vases, brimming with local colorful flowers, on bookshelves, ledges and basically anywhere that could hold a vase. The brides bouquet was primarily white but there was some yellow incorporated into it because that is a color she has an affinity to. The bridesmaid dresses were a neutral graphite color and I was encouraged to use any colors I wanted for their bouquets. The flowers cooperated and this was the first week that I was able to get coral and deep red peonies, mock orange, snapdragons, ammi, spirea and garden roses. These and many other flowers were incorporated in the joyful arrangements. The photo is of my work table but I will post photos from the event when I get them back from the photographer.

District Weddings

Deep into the wedding season right now! I am excited about my upcoming weddings, at least one each weekend for the foreseeable future. Local flowers are at their best and my garden is full of beautiful flowers that I am incorporating into bouquets and arrangements. This time of year I am also meeting many new couples to discuss plans for fall and winter weddings as well as Spring 2010.
A few days ago I was featured on a local wedding blog, District Weddings, that is a great resource for anyone in the wedding planning process...check it out.

photo- jaypremack.com

First CSA Share Of The Season

This is the third year that we have joined the Clagett Farm CSA.
Yesterday we were excited to collect our first share that consisted of strawberries, rhubarb, pop corn, salad greens, asparagus, green garlic and a few basil plants. Getting food through CSA' s which stands for Community Supported Agriculture is a delicious and economical way to get fantastic local produce at a reasonable price while supporting a small farm. To find a CSA near you check out Local Harvest.

Michael Pollan Live

I was fortunate to see Michael Pollan speak about his book In Defense of Food, Friday evening. I have read his books and magazine articles, watched him speak on the web and was excited to see him speak in person. His intense research, deep knowledge and professorial delivery empowers. Even though much of my practice embodies what he talks about I have had a heightened awareness since Friday evening. If you have not read any or all of his books, I highly suggest them. In the meantime as stated on the cover of In Defense of Food, “Eat Food, Not Too Much, Mostly Plants”.

Restaurant 1508 #1


Food, wine, conversation, music and flowers all came together as one on a beautiful spring evening.

All produce came from local farms, primarily the Path Valley Cooperative in Path Valley Pennsylvania. Salad greens and herbs were from the garden of 1508. The cardoons came from Davon Crest Farms in Trappe Maryland. The wines were flawlessly matched by Tom Kiska. Music selections arranged by DJ Dredd and flowers generously gifted by Bob Wollam. Ultimately it was the enthusiastic diners who joined us for this debut evening that made it a success.

We are looking forward to number #2 where all of 1508 has been booked for a birthday. We will announce another evening open for reservations shortly.

May 1 2009
passing in the garden
-Cardoons with Lemon, Lemon Verbena and Chives
Borage Agua Fresca, 360 vodka

-Roasted Diver Sea Scallop with Rhubarb Compote on Kohlrabi
-Asparagus with Wild Garlic and Sorrel (Fingerling Sweet Potato for vegan option)
-Sprouted Sunflower Seeds, Sunflower Shoots with French Breakfast Radish
Cremant du Jura Brut Rose, Domaine Tissot

seated
-Jerusalem Artichoke Soup with Amaranth and Leek Compote
-Hand Ground Roasted Cornmeal Cornbread
Samur Blanc Chenin 2007, Domaine Bourdin

-1508 Baby Greens, Pea Shoots, Morel Mushrooms and Garlic Green Salad
-Spelt Foccacia
Coteaux du Languedoc 2003, Domaine Coston

-Braised Beef with Parsnip, Salsify, Scorzonera and watercress
Over Olive Oil Mashed Potato (French Lentils for vegan option)
-Salted Herb Bread

-Tomme de Recolette with Pine Nut Crackers (cashew herb for cheese vegan option)
Bagatelle Samur Rouge 2006, Manoir de la Tete Rouge

-Pear, Asian Pears and Apples with Salty Rosemary Walnut Shortbread and Crème Fraiche (Soy Sour Cream for vegan option)
Vin Santo del Chianti DOC 1997, Villa da Filicaja

-Chocolate Sorbet made with Divine Chocolate on Chocolate Torte with Mint Anglaise, Cocoa Nibs and Mint
Les Vignes de Montgueus Blanc de Blancs Brut, Lassaigne

-Cookies: Coconut Macaroons, Lavender Biscotti, Salty Olive Oil Popcorn

Equator Coffee, Lemon Verbena Tea

conscious family food

Spoke to a dynamic group of moms today about feeding our families. I did a cooking demonstration that resulted in lunch for the group while we talked about growing something edible, picky eaters, wasteful packaging, local farm markets, local organic delivery service, CSA’s, why choose whole grains, the smoke point of different oils, many specific ingredients and lots more.

I shared an excellent list that was recently updated of the most important foods to buy organic from the Environmental Working Group.

Several of the participants I have had discussions with before had incorporated elements of these discussions into their daily practices….herb gardening, lettuce growing, bread making….This was very exciting for me!

The menu was designed to be quick, easy, healthy and appealing to diners of all ages.

While I cooked everyone snacked on two potential after school Snacks-
Cashew Dip and Vegetables-
The Dip was made with Cashew Butter, Gourmet Rice Wine Vinegar, Light Soy Sauce and Water. Almond Butter, Sesame Paste, Peanut Butter or Soy Nut Butter could all be used in place of the Cashew Butter. Grated fresh ginger could also be added for additional flavor.

Air Popped Popcorn with Walnut Oil, Nutritional Yeast and Himalayan Salt-
After popping the popcorn in an air popper I tossed it with the other ingredients. The addition of nutritional yeast adds protein and B-12 to the already healthy whole grain and helps keep little bellies filled up longer.

Lunch-
Cucumber Salad-
I dressed the cucumbers with lots of herbs from my garden including salad burnette, mint, chives, lemon balm, thyme and bronze fennel as well as olive oil, a little lemon juice, salt and pepper.

Roasted Asparagus with Ramps and Sorrel-
I found just picked asparagus at the farmer market. Truly fresh asparagus needs barely any cooking. I roasted the ramps (wild leeks that are only available for a couple of weeks in early spring) first and set them aside. Seasoned the asparagus with grapeseed oil, salt and pepper and cooked it in a 400 degree oven for a few minutes then topped it with the ramps and julienned fresh sorrel.

Flatbread-
For recipe see post from Wednesday, February 11, 2009, “cooking with mid winter herbs”

BBQ Tofu-
This is adapted from a recipe that will be in the upcoming Bob Greene Diabetes Book (scheduled for release November 2009, Simon and Schuster). I found beautiful leeks at the farmers market so I used them in lieu of onion. However the results are delicious with onion as well.

Serves 4
Prep time: 8 minutes
Total time: 20 minutes

Vegetable oil cooking spray
1 cup leek, finely chopped (you could use onion instead)
1 large organic sweet pepper, finely chopped
1 package (16 ounces) firm organic, non GMO tofu, drained
1 cup chopped fresh or canned no-salt-added organic tomatoes
1/3 cup cooked from dry or canned no-salt-added kidney beans, drained and rinsed, mashed with the back of a fork
4 tablespoons tomato paste
4 tablespoons cider vinegar
1/8 teaspoon clove
1/4 teaspoon cinnamon
1/2 teaspoon brown sugar
3/4 teaspoon salt (nutritional analysis is with this much salt but add more to taste if desired)
Black pepper to taste

1. Heat a large skillet over medium heat. Spray with the cooking spray and add the onion and sweet pepper. Cook for 3 minutes, stirring.

2. Crumble in the tofu and cook until browned. Keep breaking it apart with a spoon for about 4 minutes.

3. Stir in the tomatoes, beans, tomato paste, cider vinegar, clove, cinnamon, brown sugar, salt and pepper. Cook for an additional 4 minutes. Serve.

Per serving, about:
Calories: 232
Protein: 21 g
Carbohydrate: 18.9 g
Dietary Fiber: 6.395 g
Sugars: 6.44 g
Total Fat: 10.3 g
Saturated Fat: 1.518 g
Cholesterol: 0 mg
Calcium: 802 mg
Sodium: 474 mg

Chocolate Cupcakes with Fresh Mint (vegan)

Makes 12-16 cupcakes
Prep time 5 minutes
Total time 20 minutes

1 cup soy milk
1 teaspoon white vinegar
3/4 cup sugar
1/3 cup grapeseed oil
inside of 1 vanilla bean or 1 teaspoon vanilla extract
mix until thoroughly incorporated
1/2 cup all purpose unbleached flour
1/2 cup spelt flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1.Preheat oven to 350 degrees.
2.Wisk together soy milk and vinegar. Add remaining ingredients and stir until just incorporated.
3.Pour batter into individual cupcake molds and bake until cupcake tests clean with a knife, about 12-20 minutes depending on size of cupcake.
4.Once cupcakes cool frost with ganache (recipe to follow) and sprinkle with julienned fresh mint.

Chocolate Ganache

Prep time 1 minute
Total time 5 minutes

4 oz good quality dark chocolate, cut into small chunks
2 tablespoons soy milk
1 tablespoon maple syrup

1.Heat soy milk to boil, stir in chocolate and syrup until smooth. Let rest until ganache reaches room temperature and then use to ice cupcakes.

Gluten Free, Dairy Free Chocolate Cupcake

I did not make these for the lunch but a couple of people asked about a good cupcake recipe that was both gluten free and dairy free....so here it is.

Makes 12-16 cupcakes

Prep time 5 minutes
Total time 20 minutes

1 cup soy or almond milk
1/3 cup grapseed oil
3/4 cup sugar
2 teaspoons vanilla extract
2 tablespoons ground flax seeds
1/3 cup cocoa powder
1/4 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1.Preheat oven to 350 degrees. Combine milk, oil, sugar and extract.
2.Mix in tapioca flour and flax seed. Then add the remaining ingredients and mix until completely incorporated.
3.Pour batter into individual cupcake molds and bake until cupcake tests clean with a knife, about 12-20 minutes depending on size of cupcake.
4.Once cupcakes cool frost with ganache (recipe to follow) and sprinkle with julienned fresh mint.

Tree Peony

The fall before my daughter Martin-Lane was born, 10 years ago, we planted a tree peony. The flower bloomed the day she was born and has continued to bloom every year on her April 16th birthday. This year was an exception. The cool early spring kept nearly everything in my garden dormant longer than usual this. The flower bloomed 10 days late this year on April 26th. Tree peonies have larger and more delicate flowers than most varieties of bush, also known as herbaceous, peonies. The trees grow slowly and prefer not to be moved. Also unlike bush tree peonies next year buds are formed above the ground on the woody stems during the fall so take care not to prune in the fall or you will not have any flowers the following spring. With herbaceous peonies next years buds are also formed in the fall but in the underground rhizome so cutting leaves will not affect the next springs flowers. Tree peonies flowers bloom before the other peonies and are better enjoyed on the tree because blooms fade very quickly once they are cut and placed in a vase.

Food Inc.

Last night I went to the premiere of Food Inc.
The movie, narrated primarily by Michael Pollan and Eric Scholsser, examines our food system. Much of the information is familiar. Regardless, the many anecdotes throughout the film were eye opening. I was particularly moved by a glimpse into the abusive labor practices of large food manufacturers, the intense power of Monsanto and a mother who lost her 2 year old on to e-coli. The film concludes by requesting that we all cast our vote for wholesome foods by buying wholesome foods. The premise being that if we use our dollars to select products that are produced with environmentally conscious methods the food industry will respond by providing more of these foods.
I sometimes get confused about this type of information that will be primarily shared with people who have already been exposed to much of the information. The challenge is to get this information out to people that are not familiar with it.
I highly suggest this movie. It will be released in mid-June.

Greater Goods April 14, 2009

Gardening in the city-and recipes for the cookies we ate during the discussion.

I spoke about urban gardening as it fits into the practice of everyday living, at Greater Goods a fantastic store that sells items to help you live sustainably. They sell well designed and consciously produced gardening tools and have the best selection of urban composters that I have seen anywhere. Our worm composter, our amazingly soft bamboo bath towels, a well designed market cart and many other items essential to everyday living come from the store.

I spoke to an engaged and well informed group who had lots of questions and valuable information to share. The group was an ideal size because it was possible to have a conversation.

Very abbreviated notes from the talk…..
When preparing for this talk or any talk I re-examine my everyday practice and in this case my gardening practice and how it relates to my life in so many different ways…

Started with a Michael Pollan quote that I have used in the past.

“...reasons to plant that garden, to bother. At least in this one corner of your yard and life, you will have begun to heal the split between what you do, to commingle your identities as consumer and producer and citizen.”
…
I started gardening in earnest when I lived in one floor of a Victorian house at the corner of 3rd and M streets NW. I started with flowers, lots of them on a fire escape but within weeks started taking over the yard of the rented house planting herbs, vegetables and fruit trees. At the time I owned a restaurant and it was very satisfying being able to supplement the food that we served with food that I grew in my own garden! This excitement about growing and harvesting food has not diminished over the last 15 years since I planted that first garden.

This year in addition to planting my own garden I am planting about 15 other gardens of various sizes which all incorporate some edible elements.
Some in a minor way such as a couple pots of herbs mixed in but many are more substantially productive. In a house in Wesley Heights we have plowed a large plot that will be dedicated to growing vegetables and fruit. In a house in Spring Valley several huge pots in a poolside back yard march towards the kitchen brimming with herbs in this same garden three large beautiful pots with different varieties of cherry tomatoes produce more than enough tomatoes for the family to eat. Last year there was a small plot of land where we planted corn……this year it will probably be blueberries.
On a small Georgetown brick patio we have lined the perimeter with planter boxes and are growing herbs, lettuces and will shortly plant some summer crops including tomatoes and cucumbers. We are also doing worm composting there which is an excellent way to compost in a small space.

All this to say….
Look at your available space. Think about what you would actually eat and enjoy and go from there.
Are you more of a few herbs in a window box type or are you ready to rip out your front lawn and plant rows of vegetables? How can you incorporate aesthetic considerations into your plan? Since we are talking about intimate urban spaces the way they function in regards to care, maintenance, productivity and beauty are all important.

I am particularly interested in growing food and flowers that I want that are not readily available. This brings me to lettuce, herbs and figs…the main stays of my home garden. Just picked lettuce is different from lettuce even purchased at the farmers market. It is fresher since you can pick it minutes before a meal and you can choose tender varieties that would not survive the trip to market. By choosing varieties thoughtfully and planting small crops often you can have lettuce from late winter until at least the first frost.

I use lots of herbs in cooking so for me my herb garden is essential. Usually walking in the door, especially this time of year through the fall, I grab a couple handfuls of herbs from my front yard herb garden and that is the beginning of my next meal. I am able to use hearty herbs such as rosemary, sage, bay and lavender throughout the year. Also by growing my own I have access to herbs that are favorites of mine but are rarely find at the market such as lemon verbena, lemon balm, chervil, salad burnett….

Did you know figs thrive in the DC area? We get buckets of figs from late August through the third week in September. All summer long I use the branches for flower arrangements. I enjoy the figs on their own both raw and roasted, in smoothies, salads, and with dark chocolate.

I am excited about my newest addition to my garden, three persimmon trees, Hopefully there will be a large crop to enjoy this fall and I look forward to watching them grow in the meantime.

I also have a large cutting garden that I use for my cut flower business…and again am interested in flowers that I cannot buy. Garden roses, special varieties of hydrangea and viburnum, white spring lilac, butterfly bush and specific varieties of peonies.

That is my garden but what about yours? What do you want to grow, how much time do you have, how much space and sun do you have?

This was followed by lots of questions about gardening specifics. Hopefully I provided some helpful answers and I also learned several things including that one of the participants mothers dumps her coffee grinds on the spot where she plants tomatoes every year and has the most beautiful tomatoes.

In conclusion, how can gardening best fit into your everyday practice to enhance your life?

The cookies-

Salty Rosemary Biscotti

2 3/4 cup flour
1 1/4 cup sugar plus 3 tablespoons extra for rolling
2 tablespoons cornmeal
2 teaspoons baking powder
salt
8 tablespoons non hydrogenated shortening such as earth balance
2 1/2 tablespoons finely chopped rosemary
1/2 cup pureed silken tofu
2 tablespoons water
1 cup rough chopped walnuts
2 tablespoons excellent quality medium ground salt such as pink Himalayan salt

directions
1.Preheat oven to 350 degrees.
2.In a food processor combine sugar and rosemary until sugar is green, about 1 minute.
3.In a mixer combine flour sugar, cornmeal, baking powder, salt.
4.Add shortening cut in 8 pieces and process until the consistency is like sand.
5.Add tofu and water then walnuts, mix until just fully incorporated, about 45 seconds.
6.On a large plate combine the extra sugar and the salt. Roll batter into 3 logs and roll each log in sugar and salt.
7.Bake until dry to touch and barely golden brown, about 15 minutes, remove from oven, turn oven off and let cool for 5 minutes.
8.Move biscotti to a cutting board and cut into slices that are 1/3 of and inch thick. Return cookies to baking tray and place in oven until they dry to your liking, 1 hour for fairly crispy cookies as long as several hours for extremely crispy cookies.

Lavender Oatmeal Cookies

2 1/2 cup oatmeal
1/4 cup soy milk
1/4 cup grapeseed oil
1 1/2 teaspoons baking powder
1 Tablespoon honey or agave nectar
3/4 cup sugar in food processor
2 tablespoons lavender leaves
Pinch of salt

1.Preheat oven to 350 degrees.
2.In a food processor puree sugar and lavender.
3.In a mixer combine oatmeal, soy milk, grapeseed oil, baking powder, honey, sugar and salt in a mixer with paddle attachment for 2 full minutes
4.Drop cookies on baking sheet and flatten with moist fingers
5.Bake until golden brown, about 10 minutes.