Slice thin or make into shoestrings on a mandolin, salt with a fine sea salt and let sit at room temperature for at least 30 minutes, dress with gourmet rice wine vinegar and serve immediately or refrigerate until serving.
Design Army, One Show
I have known Pum and Jake of Design Army for years, am a huge fan of their work, am indebted to them for my website, appreciate their unique perspective and always jump at the chance to collaborate on any project with them. When asked if I would be part of their team, helping with flowers and plants, for a promotion of One Club's, One Show competition the answer was immediately yes! Here is the result– once again I am inspired by their creativity, attention to detail and energy.
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Creative: ★ Design Army
Photography: Cade Martin
Hair/Make-Up: Janice Kinigopoulous
Stylist: Polly Spadavecchia
Flowers/Gardner: Sidra Forman
Producer/Scout: Carol Flashier
Model: Seth Callaway
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Super Immunity Class
A friend of mine Davina Sandground recently launched a fabulous new business, Nutrition Groove. A couple months ago she asked if I would be interested in teaching a class with her based on Joel Fuhrmans book Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free. I was thrilled! Dr. Furhman's book talks about eating much the way I already do but also incorporates all sorts of information that was new to me...such as– the need to finely chop or thoroughly chew kale to get full nutritional benefits, why a high dose of vitamin C is not helpful when you have a cold and that the delivery system used in the flu vaccine might be more damaging for most of us than getting the flu...
Davina and I concentrated on 6 of Dr Fuhrman's top foods for Super Immunity– kale, mushrooms, onions, beans, pomegranate and seeds. Davina talked nutrition and I cooked. This is what we ate.
Kale
-Roasted Kale– kale stem removed and chopped, grapeseed oil spray, roasted garlic peeled and chopped, salt and pepper to taste
Preheat oven to 400 degrees, place kale on a baking sheet, spray with oil, toss with garlic, salt and pepper and bake until slightly browned around the edges, about 10 minutes. Serve hot or at room temperature.
-Raw Kale and Sesame Salad– 1/4 cup sesame seeds, 1 tablespoon cider vinegar, 1 teaspoon olive oil, 2 teaspoons coconut nectar or other sweetener, salt and pepper to taste, kale stem removed and finely chopped (about 4 cups kale total)
In a high speed blender combine until smooth sesame seeds, cider vinegar, olive oil, coconut nectar, and enough water to make a thick dressing, season with salt and pepper to taste. In a large bowl toss kale and dressing until thoroughly combined, adjust salt and pepper to taste.
-Kale Smoothie– 1 cup chopped kale, 1/2 pear core removed, 1/2 frozen banana, 1 cup almond milk
In a high speed blender combine the kale, pear, banana and milk. Process until smooth, about 1 minute.
Mushrooms
-Roasted Hedgehog Mushrooms–hedgehog mushrooms brushed clean, shallots roasted and peeled, grapeseed oil, salt and pepper to taste
Preheat oven to 400 degrees. Place mushrooms and shallots on a sheet tray and lightly coat with grapeseed oil, season with salt and pepper and cook until mushrooms are just cooked, about 7 minutes.
-Shiitake Leek Broth– shiitake mushrooms stems removed, leeks finely chopped
In a pot combine the mushrooms, leeks and cover with water. Bring to a simmer and cook for 10 minutes, season with salt and pepper to taste.
-Marinated Button Mushrooms– button mushrooms finely sliced, fresh lemon juice, chives, salt and pepper to taste
In a bowl combine mushrooms, lemon juice, chives, salt and pepper.
Onions
We used garlic, shallots, leeks and chives in the kale and mushroom recipes
Beans
We discussed adding Kombu to beans during soaking and cooking to help tenderize them and aid in digestion.
-Bean Dip– 1 cup beans cooked, 1 tablespoon olive oil, 1 tablespoon fresh herbs chopped, salt and pepper to taste
In a high speed blender combine beans, oil, herbs, salt and pepper. If too thick add water until desired consistency.
Pomegranate
I demonstrated a method I use for removing seeds from a pomegranate–
Cut a pomegranate in quarters. Get a bowl of cold water. Remove seeds from skin and pith over the cold water and let the seeds fall into the water. If there is any pith still attached to the seeds it will float to the top. When you are finished skim the pith off the top of the water, drain the seeds and they are ready to eat or use.
Seeds
We used sesame seeds in the raw kale salad.
-Chia– 1/4 cup chia seeds, 1/2 cup almond milk, pinch salt, raw cashews, coconut flakes, raw walnuts, raw sunflower seeds, raw pumpkin seeds, pomegranate seeds, fresh dates chopped.
In a medium bowl combine the chia, milk and salt. Top with the nuts, additional seeds, coconut and dates as desired.
Home Restaurant January 14, 2012
Two groups made up of all first time guests came to 1508 last night. After the first course they had merged into one fabulous animated group.
Photo Kate Headley
Passing
Shiitake Soup, Chives
Kale, Sesame
Roasted Parsnip
Pickled Watermelon Radish, Sorrel
Egg, Shallot, Toast
Sweet Potato, Caramelized Candy Onions
Bay Leaf and Lemon Vodka Cocktail, (Domaine Brazilier) Coteaux du Vendomois Rose 2010
Wood Grilled Guinea Hen, Savoy Cabbage, Butternut Squash, Tiny Potato (Avocado for Non-Poultry Guests)– 48 hour Farm Bread
(Domaine La Blaque) Coteaux de Pierrevert Provence Rouge 2009
Fennel, Black Walnut, Black Eyed Peas, Celery Root, Carrot, Black Truffle– Grainy Sorghum Bread
(Jean Marc Pillot) Bourgogne BLANC 'Les Grands Champs' 2008
Rockfish, Baby Turnips with Greens, Saffron (Hedgehog Mushrooms for Non-Fish Eaters)
(Henri Jouan) Bourgogne Passe-Tout-Grain 2009
Appalachian Cheese, Cracker
Black Rice Pudding, Vanilla, Persimmon, Sesame Brittle
(Grange Tiphaine) Montlouis 'Nouveau Nez' Pet' Nat 2010
Banana Cake with Frozen Chocolate, Caramelized Walnuts, Cocoa Nibs
Cookies: Mexican Wedding, Coconut Pistachio, Tonka Bean Shortbread, Chocolate Mint Drop
Take Home: Chocolate Fig Bread
December 2011, Wedding Flowers
Just got photos back from my last wedding of 2011– The couple has impeccable taste down to the brides Roger Vivier shoes... planning and endless memorable details by Maria and Kelly of Ritzy Bee, the Georgetown Four Seasons, my first time working with both K. Rose and Mr. Boddington's Studio... lucky for me it was all documented by Kate Headley. These photos make me excited for my first wedding of the year this coming weekend!
Savi Seeds
I recently discovered savi seeds. They taste like a cross between and a soy nut and an almond but they are actually seeds, which we are all supposed to be eating more of these days. I have been eating them on cereal, on their own as a snack and on salads.
According to the package they are nutritionally extraordinary– they have 7000 mg of Omega 3 per ounce which is 13 times more than in an ounce of salmon, lots of protein, tryptophan, vitamin E and fiber.
Welcome 2012!
Rang in 2012 at 1508 with fabulous guest, thanks to all in attendance!
Passing
Salsify, Celery Root, American White Sturgeon Caviar
Beet Noodles, Chives
Egg, Jowl Bacon, Sorrel
Kale, Sesame
Lamb BBQ, Kohlrabi
Parsnip and Baby Turnips
(Jacques Lassaigne) Blanc de Blancs Brut 'Les Vignes de Montgueux' NV, Vodka Bay Leaf Martini
Seated
Hangar Steak, Avocado, Brussel Sprouts, Farm Bread
(Monpertuis) Cotes du Rhone 2009
Lima Beans, Squash, Black Walnuts, Collard Greens, Oregon Black Truffle, Herb Flatbread
(Vincent Dampt) Chablis 1er 'Cote de Lechet' 2008
Rockfish, Saffron Broth, Leek, Carrot, Smashed Potato, Salted Spelt Bread
(Chezeaux) Bourgogne Rouge 2008
Appalachian Cheese, Cracker
Date Sesame Custard, Fresh Date, Meyer Lemon, Sesame Brittle
Frozen Truffle, Chocolate Cake, Chocolate Sauce, Shaved Truffle
(Tissot) Cremant du Jura Brut Rose NV
Cookies: Sparkly Tonka Bean Stars, Coconut Pistachio, Ginger, Chocolate Mint
Take Home: Chocolate Fig Walnut Bread
Nutcracker Parties and Happy Holidays!
Martin-Lane had a fun part in the Washington Ballet's Nutcracker this winter, she was a frontier girl. We celebrated with lots of post performance get togethers back at 1508...like most gatherings over here there was food... one night chili, one night vegetable bao, another gluten-free pizza...
It has been so much fun watching her dance, preparing the meals and taking the time to sit down to meals with old friends, new friends and family...
Photos, Martin-Lane Cochran
A Few Spots Left For New Years Eve Home Restaurant...
We are hosting a dinner on New Years Eve at 1508. So far we have a fun group join...still have some available seats, want to join? Still working on the menu but it looks like it will include truffles, saffron, caviar, rockfish, chocolate, sparkling Jura wine, champagne, jowl bacon...
If you have any questions or would like to join let me know, sidraforman@gmail.com .
Home Dinners...at other peoples homes
Home Restaurants are where we feed most people these days...It continues to be a pleasure welcoming people to our home, sharing our favorite foods and wines and creating an in between place to dine and visit.
In December a few people who eat at 1508 often and who I have cooked for and done flowers for over the years asked if we would be willing to do small Sunday night dinners at their homes. Fully understanding how much pleasure this brings me, I said "of course"!
One of the dinners–
Passing
Guinea Hen Confit, Kohlrabi, Thyme
Jowl Bacon, Egg, Toast, Chive
Scallop, Sorrel, Pickled Beet
Seated
Baby Mizuna, Baby Arugula, Chestnuts, Parsnips, Pomegranate, Banyuls Vinaigrette– 48 Hour Farm Bread
Beef Short Ribs, Tiny Potatoes, Celery Root, Turnip, Carrot, Shallots, Young Kale– Sorghum Wheat Berry Bread
Appalachian Cheese, Walnut Cracker
Soft Gingerbread, Pear, Chocolate Sauce, Whip Cream, Cocoa Nibs
Tiny Cookies: Pistachio Coconut, Salty Rosemary Walnut, Chocolate Mint
Today's Bread Class
bread making photo by Erik Johnson from a sunny day...today, it was dark and rainy– perfect bread making weather!
An enthusiastic group came to 1508 this morning for a bread class– it was fun.
We all kneaded bread, talked about gluten, different types of flours and grains, how to comfortably fit bread making into everyday life...and we made a whole lot of bread.
The recipes–
48 Hour Farm Bread
1 tablespoon fresh compressed yeast
1 ½ cup water at room temperature
1 cup whole wheat flour
2 cups all purpose unbleached flour
2 teaspoon salt
1.Combine yeast and water in a large bowl.
2.Add additional ingredients and mix until incorporated.
3.Cover with plastic and let sit in a warm spot for 48 hours.
4.Lay a dish towel out on a flat surface and dust generously with flour.
5.Dump dough onto the towel and make into 10 inch square.
6.Fold square into thirds, dust top with flour, cover and let rest for 15 minutes.
7.Fold in thirds using short end.
8.Brush off excess flour and gently stretch top layer over the seams visible on 2 sides of the dough.
9.Cover ½ of a clean dish towel generously with flour and top with several tablespoons of wheat bran.
10.Place bread on part of towel covered with flour and sprinkle top with more flour and bran.
11.Cover with the remaining half of the towel and let rise for 2 hours.
12.After 1 hour of rising place a 2 quart casserole (I use a Le Cruset, enamel covered cast iron pan) with a cover in a 500 degree oven.
13.After an hour remove cover, place dough in the casserole and cover and bake for 30 minutes, uncover and bake an additional 15 minutes.
14.Remove bread from the casserole and let cool for at least 15 minutes before slicing.
Cracked Wheat Bread
*¼ cup cracked wheat, soaked for 24 hours in 1 cup water
1 ½ cups warm water
3 tablespoons fresh compressed yeast
¼ cup good quality olive oil
¼ cup molasses, maple syrup, honey or sorgum syrup
¼ cup sunflower seeds
¼ cup flax seeds roughly chopped
¼ cup chopped walnuts
4 cups plus stone ground whole wheat flour
1 teaspoon salt
1.In a large bowl combine yeast and water.
2.Add oil, molasses (or other), sunflower seeds, cracked wheat, 2 cups flour and salt.
3.Mix until thoroughly combined.
4.Add remaining flour and knead until smooth, add a little more flour if sticky.
5.Lightly coat a clean bowl with olive oil, place dough in bowl and cover with a damp cloth.
6.Let dough sit in a warm spot until doubled, about 40 minutes.
7.Divide into two, shape into loaves and place in oiled loaf pan.
8.Put in a warm place, cover with a towel and let rise until doubled, about 30 minutes.
9.Bake in a 375 degree oven until top is browned and loaves sound hollow when tapped, about 30 minutes.
Foccacia
1 ½ tablespoon fresh compressed yeast
1 ½ cup stone ground whole wheat flour
1 ½ cup all purpose unbleached flour
2 heaping teaspoons of salt
about 2 tablesoons olive oil
1 tablespoon finely chopped fresh oregano, rosemary or thyme
¼ cup roughly chopped olives (optional)
1 teaspoon medium coarse sea salt
1.Combine 1 ½ cups of water and the yeast, mix until smooth.
2.Add the flour and salt.
3.Knead this dough until thoroughly combined and then an additional 2 minutes.
4.Preheat oven to 450 degrees.
5.Cover with plastic wrap and leave to rise for 30 minutes.
6.Take a large baking tray, and lightly cover it in olive oil. Spread the dough on the tray, and create little indents with your fingers for the oil to soak in.
7.Coat top with a thin layer of oil and top with oregano, sea salt, and olives (if using).
8.Cook for 8-10 minutes in the oven.
9.Cut as soon as you take the focaccia out of the oven.
Pizza Dough
1 cup all purpose unbleached flour
1 cup whole wheat flour
1 1/2 cup 00 flour
2 tablespoons fresh compressed yeast
1 ½ cup lukewarm water
2 slightly heaping teaspoon of salt
1.Mix the flour and salt.
2.Dissolve yeast in the water and add to the flour mixture.
3.Knead this dough by hand until thoroughly incorporated and then continue kneading for 2-3 more minutes.
4.Cover with plastic and leave to sit at least 45 minutes or up to 24 hours.
5.Pat out dough by hand to desired thickness and cook in pizza oven or conventional oven at 450 on a stone.
No Recipe Bread (this is a rough recipe, start with this experiment and make it your own)
3 cups water
2 tablespoons fresh compressed yeast
2 tablespoons sugar
2 tablespoons finely ground sea salt
4 cups spelt flour
1 cup whole wheat flour
3 1/2 cups organic all purpose unbleached flour (exact amount determined when making)
Olive oil or olive oil spray for pan
1.In a large bowl combine water, yeast, sugar, and salt . Mix until smooth. Gradually add flour, about 2 cups at a time, switching back and forth between the spelt, whole wheat and the all purpose unbleached. Knead in flour after each addition.
2.When the dough can stick together as a ball take the dough out of the bowl and place on a clean surface. Knead the dough adding more flower until it stops sticking to your hands. Knead dough vigorously for about 2 minutes.
3.Place bread in a clean bowl and let rise at room temperature or place in refrigerator to use later.
4.When ready to bake you can bake in a loaf, in a boule shape, as a flatbread...in a 375 degree oven until the bread sounds hollow when tapped.
5.Possible additions are wheatberries, rosemary, nuts, seeds, olives...
A favorite...
I have had a great year of weddings– this one I am particularly fond of...lovely and generous couple with a great vision, elegant Decatur House, a gorgeous early November day, an abundance of fall flowers, coordination by Alexandra Kovach and... lucky for me all of that documented by the deeply talented Kate Headley!
Congratulations on the Book Maria and Kelly!
My friends and colleagues Maria and Kelly of Ritzy Bee recently finished a new wedding book for Southern Living. Rumor has it there is one advance copy floating around The Hive and it is gorgeous but I have not seen it yet! The Southern Living Wedding Planner and Keepsake: What to do before saying "I do" will be available to all of us on January 3 next year at bookstores and through Amazon. With their radiance and knowing that all of the photos were taken by Kate Headley I cannot wait to see it!! In the meantime you can sneak a peek on a recent Ritzy Bee blog post. Congratulations!!
xos
Home Restaurant, November 18, 2011
Photo Kate Headley
Very much enjoyed our lively guests at Friday night Home Restaurant!
Passing
Brussel sprouts, pickled ginger
Lamb sausage, fig, carrot
Egg, jowl bacon, toast, sorrel
Rabbit, apple, corncake
Roasted tomato garlic soup
Chicken, sweet potatoes, grainy mustard
Lemon Thyme Vodka Martini
Seated
Flat iron steak, parsnip, broccoli greens
(Pierre Gauthier) Bourgeuil "Soif du Jour" 2010
Spaghetti squash, celeriac, chickweed, pickled beets, chanterelle and fried chicken mushrooms
(Thevenet) Macon Pierreclos 2009
Sablefish, stinging nettles, leeks, tiny potatoes, truffle salt, fennel
(Henri Jouan) Bourgogne Passe-Tout-Grain 2009
Jasper Hill Harbison cheese with walnut cracker
Huckleberry custard with salty rosemary walnut biscotti
(Eudald) 'Familia' Brut Cava NV
Squash pecan pie chocolate sorbet and cocoa nibs
Cookies: Coconut cashew, chocolate mint, gingersnap
Take home
Seeded bread
Cooked Huckleberries
Personal Flowers from an October Wedding
Lovely bride, church ceremony followed by lunch at Longview Gallery, got to work with Teresa from Rex and Regina for the first time. Used lots of dahlias that are now done until next year from Bob Wollam, whites for personal flowers and bright oranges and reds for centerpieces at the lunch.
The bride picked up the different black and white ribbons at a favorite store of mine in NY M&J Trimming.
Photos: Chris Baltazar