This Morning: Grilled Asparagus and Tea Tins

IMG_3960 Always good to work with Aimee Dominick... Usually flowers only--However this morning we did flowers AND a bridal shower lunch...

Lunch April 10, 2013

15 guests

PASSING

Scallop with Cara Cara Orange and Red Onion on Bok Choy

Pickled Watermelon Radish with Parsley

Egg Salad on Cucumber with Sorrel

Watercress Avocado Sandwich, Truffle Salt

Potato, Caramelized Onion and Chive

BUFFET

Grilled Chilled Asparagus with Lemon Balm

Curried Cauliflower

Shrimp with Dill and Chervil

Peas and Pea Shoots with Olive Oil and Sherry Vinegar

Bread

DESSERT (plated)

Shortbread with Creamy Strawberry Sorbet and Blueberries

Chocolate Covered Marcona Almonds

IMG_3939 IMG_3957

Pear Blossoms

Gorgeous pink cherry blossoms get all the attention this time of year.  The pear blossoms are a favorite of mine.   I always get excited when they bloom maybe in part because I know that the cherry blossoms are just around the corner.  Maybe because the blossoms are white and I am always partial to white flowers. John and I spotted these and a bunch of others on a walk a couple days ago.  Even though there are tons in our neighborhood I still miss the huge 5 trees that were recently cut down because of the construction on P street between 7th and 9th streets. pearblossom6 pearblossom8pearblossom3

Coconut Birthday Cupcakes

On New Years Eve John's mom turned 70 (if only we could all look like she does at 70!!).  Anyway her one birthday request was that she wanted a coconut cake with white icing... Since the party I have had several requests for the recipe, sorry it has taken so long!  See recipe below photo–– 028

 

 

 

 

 

 

 

 

 

 

 

 

 

Photo: Kate Headley

CAKE: Makes 12 Cupcakes––1/2 cup all purpose unbleached flour, 1/2 cup whole wheat flour, 1/3 cup spelt flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 cup coconut oil (melted), 1 cup coconut milk, 1/2 cup sugar, inside of 3 vanilla beans, 1/2 cup unsweetened coconut flakes (plus extra for top of cakes)

Preheat oven to 350.  In a mixer combine the coconut milk, sugar, vanilla and coconut oil.  Add the 3 flours, baking powder and salt and mix until just combined.  Fold in the coconut and put in prepared cupcake molds.  Bake until a toothpick tests clean, about 20 minutes.  Let cool before icing.

ICING: 1 cup unrefined coconut oil, 3 cups powder sugar, inside of 2 vanilla beans, 3 tablespoons coconut milk (may need an additional tablespoon or 2 if icing is too thick)

In a mixer beat the coconut oil until smooth.  Turn mixer to low and add powdered sugar, vanilla and coconut milk 1 tablespoon at a time.  If the icing seems extremely thick add an additional tablespoon or two of coconut milk.  Beat on high for 2 minutes.

Ice cooled cakes with a thin layer of icing and top with coconut flakes.

Neighbors Mustard Greens

Our next door neighbor farms intensely in their 4' x 8' front yard.  We do not share a language (they are Chinese) but over the years have shared produce from our gardens and admired each others efforts.  Yesterday on my way inside I was gifted a huge bunch of mustard greens that had a perfect amount of spice to them–– not too overwhelming but very flavorful.  We steamed them and dressed them with sesame oil, white vinegar, salt and pepper.  They were the centerpiece of our dinner. IMG_3689

Micro Nutrients and Baseball

John McDonnell/THE WASHINGTON POST - Nationals right fielder Jayson Werth: “My whole life has always been, you got to kind of get to know me. But usually first impressions are not my strong suit.”: Photo: John McDonnell/THE WASHINGTON POST

Very excited to read this in a Washington Post piece on the National’s Jayson Werth.

The numerous ideas that stuck became tangible symbols of Werth’s off-field impact. In the clubhouse kitchen, no longer does a cook make whatever players ask for. A chef trained in nutrition informs players how much sodium, fat or Vitamin A they should be eating.

“We’ve gone from probably the worst food in the league to the best food,” Werth said. “It’s more about nutrition. If you owned a racehorse, on the way to the race, would you stop at a fast-food restaurant and expect that horse to win?”

And

Werth told the Nationals about Robert Pastore, who describes himself on his Web site as a “biochemical detective.” Pastore analyzes a patient’s blood to determine what nutrients a person has in abundance or lacks. Based on his findings, he prescribes a diet intended to correct those imbalances and, ultimately, prevent injury.

In an age where professional athletes make millions promoting junk food through endorsements (I read that a local pro athlete has attributed his mid season turn around to kool-aid) …it is so refreshing not only to read about how Werth made the Nationals change their food culture but also to shift their medical approach from treatment to prevention. Micronutrients are so important not only to pro-athletes but also to our everyday functions as average people.

Snacking

Untitled Since the beginning of the year I have spent a lot of time editing recipes and working on a variety of nutrition/cook book projects. I am struck by how important the concept of snacking has become. The billion dollar industry of already prepared snack foods has definitely changed the what, where and when of eating. So much so that in writing recipes the category of snacks is included…Snacking has been naturalized… what I am trying to do is rethink snacking… abstinence is not a helpful concept at this point.

As a chef working in a professional kitchen snacking tends to happen easily throughout the day–– picking at mis en place and tasting different foods that you are preparing. This basically amounts to consuming beans, grains, lentils, and raw vegetables as vehicles to test dressings and sauces.

I have been trying to develop some snack recipes that are based on how chefs snack. These snacks are vegetable heavy and usually made of leftovers.  It seems that snacks should be a thoughtful extension of what you are already eating not an innutritious exception.

Snacks––

Raw nuts and seeds.

Any raw vegetable, on days I am cooking that dictates the variety.  On days that I am not cooking, any raw vegetable I can find in my refrigerator... romaine heads dipped in balsamic are a favorite!

Celery dipped in a mixture of tahini, water, cider vinegar, a tiny drop of honey and salt.

Fruit, right now the citrus is fabulous... my favorite this week are sumo oranges, a relatively new variety that is a cross between a mandarin and a navel orange.

Roasted Lentils and Thyme–– spray already cooked lentils with an olive oil mister, add chopped herbs, salt, pepper and cook in a 375 degree oven this the edges are crispy.  This also works great with all varieties of beans.

Raw Class and Salad Dressings

Davina and I taught another raw class yesterday, half of the attendees were young teenagers– they were awesome, engaged, adventurous eaters who asked lots of great questions– we had fun. We cooked and ate– a smoothie with chlorella and macca, chia seeds with figs and cocoa nibs, a bunch of salads, kim chi, macadamia nut ice cream (no cream or eggs), sesame coconut cookies...  all the recipes are here.  We talked about using recipes as a starting point, for example if you like the chia seeds but are not crazy about the figs then substitute them for strawberries or another fruit that you like.  If tomatoes are out of season leave them out of the Beet Spaghetti.

There was a request for some rich tasting but healthy salad dressings–

Avocado Salad Dressing

1 avocado with pit and peel removed, 1 cup sliced cucumber, 1 teaspoon fresh lemon juice, 2 tablespoons fresh parsley, 1 tablespoon olive oil, salt and pepper to taste

Combine all in a food processor or high speed blender, use immediately to dress a salad of greens or other raw vegetables.

Sesame Ginger Dressing

1/4 cup tahini (raw if possible), 1 tablespoon fresh grated ginger, 1 teaspoon soy sauce (nama shoyu which is raw if possible), 1 tablespoon plus 1 teaspoon water, 1 teaspoon sesame oil, 1/2 teaspoon honey

Combine all in a food processor or a high speed blender, use to dress a salad of greens or other raw vegetables.

Raw Class with Davina

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Today a vibrant group gathered at Davina Sandground's house to talk about the benefits of raw food, make raw food and of course eat.   Davina identified a number of foods that are important in a raw diet and we un-cooked most of the foods on her list.

This is what we ate– my hope is that these recipes will act as starting points for experimentation... feel free to adjust to your personal taste and make sure to incorporate best available and seasonal ingredients.

Davina's Green Juice

kale, celery, cucumber and apple

Morning Smoothie

1/4 teaspoon chlorella, 1/2 frozen banana, 1 tablespoon stinging nettles, 1 young coconut (meat and water), 1/4 cup strawberries and blackberries, 1 teaspoon macca, 1 date

Blend in a high speed blender until smooth, taste and adjust any ingredients.  Serve immediately

Chia with Nut Milk Figs and Cocoa Nibs

1/4 cup raw almonds, 1/4 cup raw cashews, sea salt, 1/2 cup chia seeds, fresh figs sliced, cocoa nibs

nut milk– in a high speed blender combine almonds, cashews, 3 cup filtered water and a pinch sea salt process until totally smooth.  Extra will keep in the refrigerator for at least 3 days.

In a large bowl combine chia seeds and 1 1/2 cups nut milk, stir thoroughly,  top with fresh figs,  and raw cocoa nibs

Cucumber with Hemp Seed Dip

1/2 cup hemp seeds, pinch of cayenne, 1 teaspoon peeled and rough chopped ginger, 1/2 teaspoon nama shoya, 1/4 teaspoon raw honey, pinch salt

In a food processor combine the hemp seeds, cayenne, ginger, nama shoya, honey and salt.  Process until thoroughly combined.  Slowly add water 1 teaspoon at a time until the mixture is a good dipping consistency.  Serve with fresh cucumber slices.

Beet Spaghetti, Tomato, Olive Oil, Olives, Pine Nuts, Basil and Oregano

Beets grated or turned on a Benriner Japanese Vegetable Turner, small tomatoes cut in half, pitted raw olives, raw pine nuts, olive oil, salt, pepper, chopped basil and oregano.  Combine in a large bowl, taste and adjust seasoning before serving.  Chill or serve immediately.

Fermented Cabbage, Radish and Asian Pear

1 head cabbage– core removed cut into quarters and each quarter cut into 3 pieces, 1/3 cup of salt dissolved in 1 cup warm water, 1 tablespoon of finely chopped ginger, 1 asian pear thinly sliced, ½ cup finely sliced radish, cayenne to taste, 2-6 cloves of garlic finely chopped, 1 teaspoon honey

Place cabbage in a large glass or ceramic bowl.  Cover with salt water mixture and mix thoroughly.  Weigh the mixture down with a stack of plates so the cabbage will be submerged in the liquid and let sit for 2-4 hours until the cabbage is slightly wilted.

Rinse cabbage thoroughly and drain.  Return cabbage to a large non-reactive bowl and thoroughly mix in ginger, pear, radish, cayenne, garlic and honey.  Again weigh mixture down with plates and let sit at room temperature until the mixture starts to bubble a bit around the sides, this will take from 24-78 hours.  Once mixture starts to bubble transfer to mason jars and refrigerate.  This will last for at least a month in your refrigerator.

Fennel with Avocado, Sprouted Quinoa and Pea Shoots

1 cup quinoa, 1 head fennel finely sliced, 1 avocado sliced, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 cups pea shoots or water cress, salt and pepper to taste

Sprouted Quinoa–  Place quinoa in a bowl and cover with water.  Let sit at room temperature for 4 hours.  drain and rinse quinoa and transfer to a sheet tray.  Cover with parchment paper and let sit for about 8 hours or until there are small sprouts on the quinoa. Continue with making the salad or refrigerate for up to 3 days.

Salad– In a large bowl combine the quinoa, fennel, avocado, lemon juice, olive oil, greens, salt and pepper.  Taste and adjust seasoning before serving.

Jicama with Pistachio and Pomegranate

1 jicama cut into 8 pieces, 1/2 cup raw pistachios, seeds from 1 pomegranate, 1/2 cup fresh curly parsley roughly chopped, 1 tablespoon olive oil, 2 teaspoons cider vinegar, salt and pepper to taste

Place jicama in a food processor and pulse on and off until the jicama is in small rice kernel sized pieces.  Transfer jicama to a large bowl and combine with pistachio, pomegranate, parsley, olive oil, vinegar salt and pepper.  Taste and adjust seasoning before serving.

Frozen Coconut, Macadamia and Aloe with Paw Paw and Golden Raspberries

2 cups macadamia nuts soaked in water for 6 hours, 2 cups young coconut meat, ½ cup young coconut water, 1/4 cup aloe vera gel, ¼ cup coconut butter, raw honey to taste, ½ teaspoon pink Himalayan salt

Combine the nuts, coconut meat and water, aloe, coconut butter, honey and salt in a hight speed blender and process until very smooth, about 1 minute.  Freeze in an ice cream maker.  Top with fruit (we ate paw paw and golden raspberries) and some roughly chopped macadamia nuts.

Sesame Macaroons

6 cups tightly packed coconut flakes, 3 cups unhulled sesame seeds, 1 3/4 cup maple syrup, 2/3 cup coconut butter, 1 teaspoon sea salt
Combine coconut flakes, sesame, maple syrup, coconut butter and salt in a mixer and process until thoroughly combined.  Roll into small balls and dry in an warm oven at 100-109 degrees until just dry on the outside but soft on the inside, about 8-10 hours.

Home Restaurant Saturday September 15, 2012

We were thrilled that old friends chose to bring new friends with them last night to celebrate two birthdays here at 1508.  Fabulous group and so fun to cook with the many local firsts of the season– chanterelles, chestnuts, shallots, cranberry beans...

Dinner last night:

PASSING

Wood Grilled Quail and Parsley,  Flat Iron Steak on Sweet Potato with Mustard, White Peach with Tomato and Basil, Brussel Sprout with Ginger and Sesame, Corn with Lime and Salt, Salmon Cake on Cucumber with Chive

Lemon Balm Vodka Martini

SEATED

Lamb Sausage with Fig, Arugula, Chestnut, Balsamic and Roasted Garlic

(Belregard Figeac) St. Emilion Grand Cru 2006

Spaghetti Squash with Shallot, Cranberry Beans, Tiny Eggplant, Sweet Red Pepper, Zucchini, Calaloo and Chanterelle

(Cheveau) Pouilly-Fuisse "Trois Terroirs" 2010

Rockfish with Leek, Basil Mashed Potato, Kale, Green Tomato and Sorrel

(Pillot) Bourgogne Rouge 'Les Grands Terres' 2008

Consider Bardwell Pawlet Cheese with Olive Oil Cracker

Honeycrisp Apple and Black Walnut Crumble with Frozen Path Valley Honey

(Domaine Leon Boesch) Cremant Brut Zero 2009

Dessert Bites: Chocolate Cake with Fresh Mint, Chocolate and Pistachio Biscotti, Vanilla Shortbread, Chocolate Chip Cookie

Take Away: White Hydrangea Bouquet