Sweet Potato and Apple Crumble at Big Bear Cafe

John is spending his days and nights cooking lunch and dinner over at Big Bear Cafe, delicious!  A couple days ago he asked for help coming up with a new dessert recipe using Path Valley Orange Heirloom Sweet Potatoes.

This is what we came up with–

Sweet Potato, Apple Crumble FILLING– 6 cups sweet potatoes sliced thin (about 1/8 inch) 6 cups apples sliced (about 1/4 inch) – we used a variety of just harvested heirloom apples from Reid's Orchard 1 cup brown sugarmix thoroughly and place in a baking dish (approximately 9" x 13") or individual ramekinsTOPPING- 1 1/2 c oatmeal 3/4 cup ground walnut 3/4 cup chopped walnuts 3/4 cup coconut flakes 1/3 cup plus 1 tablespoon soy or almond milk 1/3 cup plus 1 tablespoon grapeseed oil 1 tablespoon very finely chopped fresh ginger 1 tablespoon baking powder 1 1/2 tablespoons honey 1 cup plus 2 tablespoons sugar 3/4 teaspoon salt

mix thoroughly and top the apples and sweet potatoes

bake in 350 degree oven for 50 minutes, or until golden brown and sides are caramelized

Serve with creme fraiche and some slices of fresh apples

Cooking this Morning, Preparing Big Bear Cafe Farmers Market Lunch

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John called a little after 6:00 this morning from Big Bear Cafe, his scheduled kitchen help could not make it because he was caring for his sick child.  I went in for a couple hours and helped him finish up some baking and to put together the salads for todays Farmers Market Lunch.  Happy to help and as a bonus I enjoyed a couple outstanding coffees while I worked!

On Sunday mornings there is a gem of a farmers market in Bloomingdale right in front of Big Bear Cafe– great selection of produce, outstanding fruit as well as offerings of meat and poultry, very low key and a joy to shop at and now there is lunch.   A few weeks ago John started offering a Sunday Farmers Market Lunch.

Some of what I made this morning:

Small Tomatoes, Cucumbers, Mint and Purslane; Corn, Kohlrabi, Italian Parsley and Cauliflower; Giant White Lima Beans with Olive Oil and Basil; Beets, Kale and something else I can't remember (but it tastes really good!), Chocolate Chocolate Cake, Buttermilk Cake with Blueberries, Red Gooseberry and White Peach Crumble...

Still in the oven– Pork Loin, Turkey Breast, Eggs with Mashed Potatoes and Sorrel, Whole Grain Bread...  If you are in town today check it out or put it on the list for a Sunday in the near future.

Cooking in Austin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Magical getaway last week to Austin included a nomadic Home Restaurant with a menu influenced by Texas ingredients.  There is a wonderfully large amount of food being grown within the Austin city limits.  Huge thanks to our host as well as Stephanie and Kim (also dinner guests) of the breathtaking Rain Lily Farm for memorable herbs including French Anise Seeds which from now on will be a constant in my DC garden, Sebastian of Countryside Farm for the Wild Hog and Rabbit, Antonelli's Cheese Shop who had an experimental cheese from our favorite Jasper Hill Farm, and Casey the Chef from Justines who cooked with me and helped me gather stellar ingredients for the meal.

Already looking forward to the next!

PASSING (tastes from the kitchen): Black Eyed Peas with Oregano, Roasted Rabbit with Rhubarb Ketchup, Corn and Lime and Garlic Chive, Brussel Sprout with Ginger, Fig Basil and Balsamic, Roasted Eggplant with Small Celery

SEATED

Turbot with Leek, Armenian Cucumber and Grainy Mustard (24 hour bread)

Arugula with Morel, Porcini, Shallot and Red Wine Vinegar (buckwheat herb bread)

Wild Hog with Basil Mashed Potatoes, Roasted Green Tomatoes, Okra, and Spicy Cabbage (olive oil spelt bread)

Washed Moses Cheese and Walnut Cracker

Zucchini Olive Oil Cake with White Peaches, Blackberries and Anise Cream

Small Bites: Chocolate Chocolate Chip Macadamia Cookie, Chocolate Cake with Fresh Mint, Salty Rosemary Walnut Biscotti, Lavender Cake Rose Icing and Pistachio

Take Home: Warm Fig and Chocolate Bread

Honeyberry?

Looking for something else on the internet last week I came across a pair of Honeyberry bushes for sale...  I learned that the Honeyberry is a variety of honeysuckle that bears sweet fruit and can be grown in our area.

Unfamiliar with them I needed them for our garden.  The two plants arrived in the mail and are planted.  I do not expect them to bear fruit until next summer but I am quite anxious!

Home Restaurant May 12, 2012

Good friends hosted a Home Restaurant at 1508, their invitees included some old friends of ours, one of the hosts daughters came early in the morning and made bread with me, some fabulous first time guests–  It was fun!

PASSING

Quail Egg with Chives on Shiitake, Grilled Guinea Hen, Veal Sweetbreads with Rhubarb, Stinging Nettle Broth, Baby Leek with Mustard, Pickled Radish

Lemon Verbena Vodka Cocktail, (Domaine de Mirail) Colombard Gascogne 2011

SEATED

Soft Shell Crab with Carrot and Sorrel– 48 Hour Bread

(Chateau Les Valentines) Cotes du Provence Rose Estate 2011

Morel, Porcini, Fiddlehead Fern, Ramp, Fava Bean Greens and Red Asparagus– Buckwheat Herb Bread

(Henri Jouan) Bourgogne Passe-Tout-Grain 2009

Lamb Shoulder with Spring Garlic, Sugar Snaps, Olives, Preserved Lemon and Pea Shoots– Spelt Foccacia

(Domaine du Gour de Chaule) Gigondas "Tradition" 2007

Windermere Cheese and Walnut Cracker

Lavender Pistachio Cake with Frozen Lemon Balm, Strawberries and Candied Pistachio

(Tissot) Cremant du Jura Brut NV

Bites: Chocolate Cake with Fresh Mint, Popcorn Drops and Salty Rosemary Biscotti

Take Home: Fig Walnut and Chocolate Bread, Flowers

New Roux Spoon

John just came back from Louisiana with a roux spoon made of cypress.  I had never seen one before–  the story goes that a cabinetmaker, Greg Arceneaux,  noticed that when he made a specific type of chair, scraps of wood were formed in the perfect shape of a spoon that would help facilitate the making of roux.  We do not generally use roux in our cooking but to me it is the perfect mashed potato spoon– the sharp edge helps dislodge the potatoes that stick to the pot. Right now with basil in season I am sure it will be put to good use making lots of basil mashed potatoes.  Also I am really excited to know about Greg Arceneaux's work which is based in the traditions of Louisiana Acadian and Creole furniture.

My Flowers and Food, Here and There...

Fun to look back at one of my favorite weddings of last year on a recent Snippet & Ink Post– Ritzy Bee coordinated, Kate Headley photos–

 

 

 

 

 

 

 

 

 

 

 

 

 

Today Kate Headley posted photos from a recent bread making class at 1508.

Earlier this week Washington Bride and Groom blog featured a fall wedding coordinated by Amber Karson Events and photographs by Alexandra Friendly.

Kombucha Making Day

In addition to other things it was a kombucha making day... We bottle a batch that has finished fermenting and start a new batch every 2-3 weeks.

Since the SCOBY multiplies we always have extra and are always happy to share with anyone anxious to brew their own.  For those who do not brew their own a new brand is for sale that is quite good–  High Country, my favorite flavor is Elderberry Hibiscus which is barely sweet and consistently fizzy.

Cherry Blossoms Now!!

It is always difficult to predict the blooming of the cherry blossoms on the national mall, the current prediction for peak date is March 20th.  Florists have a little more leeway, we can force blooms early and get them from up north when the local ones are finished blooming.  This year blooms are coming early, more than 2 weeks earlier than last year. I used them earlier this week at an event at Rogue 24 and for an Architects photo shoot.  This coming weekend they will decorate a wedding at the Tabard Inn and another at Longview Gallery.  Because of the early heat, up and down the east coast I am concerned about availability for a couple of my mid-April brides–– luckily all sorts of other beautiful flowers will be available...enjoy them while they last!

Home Restaurant March 3, 2012

Photo Kate Headley

 

 

 

 

 

 

 

 

 

 

 

 

At open Home Restaurants it is a joy to bring people together to share a meal and enjoy conversation with other guests they have just met.  Consistently we have found that guests who choose to dine with us are open to the experience and make fast friends with the other diners.  Last night was no exception, conversation was steady, intense and animated.  When guests left many exchanged contact information and I guess that many conversations will continue long past the duration of the dinner– We had a good night!  Thanks to everyone who joined us last night.

PASSING

White Sturgeon Caviar, Sweet Potato/ Celery, Celery Root, Celery Seed/ Shad Roe, Sorrel/ Flat Iron, Caramelized Onion/ Oregon Black Truffle, Potato/ Parsnip, Fermented Grains, Chives/ Radish, Parsley, Sesame

(Ch. L'Eperonniere) Rose de Loire 2010Bay Leaf Lemon Vodka Cocktail

SEATED

Guinea Hen, Dashi, Leek, Carrot, Giant White Lima Beams, Crinkle Cress– 48 Hour Farm Bread  (La Sauvageonne) Coteaux du Languedoc "Les Ruffes" 2009

Black Trumpet Mushrooms, Pickled Baby Turnip, Pickled Baby Beet, Black Rice, Pea Shoots, Black Walnuts– Spelt Olive Oil Bread  (Thevenet) St. Veran 'Clos de l'Ermitage' V.V. 2009

Rockfish, Salsify, Scorzonera, Rhubarb, Baby Kale– Cornmeal Herb Roll  (Jean Marc Pillot) Bourgogne Rouge 'Les Grands Terres' 2008

Rush Creek Reserve Cheese and Cracker

Sauterne Olive Oil Cake, Mandarin Oranges, Frozen Sesame and Dates  (Eudald) 'Familia' Brut Cava NV

Cookies: Black Tea Savi Seed Oatmeal Crisps, Cornmeal Rosemary Walnut Drops, Chocolate Cake with Hickory Nuts and Coconut, Salty Macadamia Nut Chocolate Biscotti

Take Home: Chocolate, Fig and Red Walnut Bread