Hors d'Oeuvre and Canapes, James Beard inspired party

 

 

 

 

 

 

 

 

 

 

Last week we cooked for a party in honor of the actor Nick Olcott who is the star in the one man show about James Beard, I Love to Eat.

James Beards reverence for seasonal ingredient driven food and his first book, Hors d'Oeuvre and Canapes served as inspiration for the all passed dinner–

PASSED- Wood Grilled Flat Iron Steak with Sweet Potato and Mustard, Grilled Chicken with Chestnut and Shallot, Cod and Leek Salad on Cucumber, Seared Scallop with Bacon and Sorrel, Pickled English Breakfast Radish with Parsley, Grilled Shishito Peppers, California White Sturgeon Caviar on Potato with Chives, Lamb Sausage on Focaccia with Rhubarb Ketchup and Caramel Onion, Grilled Chanterelle, Stuffed Squash Blossom, Roasted Parsnip, Brussel Sprouts with Pickled Ginger and Sesame

Dining Room Table- Cabot Cheese, Walnut Crackers, Sunflower Buckwheat Bread, Gingersnaps, Pine Nut Macaroon, Chocolate Pistachio Chip, Salted Rosemary Walnut Biscotti, Oatmeal Sesame, Chocolate Cakes, Pumpkin Seed Brittle, Fresh Figs

Drink- Bay Leaf Vodka Martini, (Delaunay) VDP Jardins Touraine Sauv. Blanc TYDY 2011, (Domaine du Meix Foulot) Mercurey Rouge 1er Cru 2007

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

 

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

1508 Figs Are Here!

For the last week our trees have been producing lots of figs!  They are here earlier than ever this year, we used to harvest them the late August/ early September, the last several years they have arrived mid-August.  Hopefully we will have them for the next few weeks.

We are eating lots of figs and using them at Home Restaurants– on Wednesday we plan to serve them with Lamb Sausage and for dessert with a Pistachio Torte and a Chocolate Sorbet.  Most are going to John at Big Bear Cafe– tonight on the menu there is a Purslane, Black Walnut and Fig Salad and for dessert a Chocolate Cake with Figs.

Calcium Without the Cow

 

 

 

 

 

 

 

Davina Sandground of Nutrition Groove and I taught our second class today on getting calcium through non-dairy sources.  A few days ago Mark Bittman wrote a piece a for the New York Times, Got Milk? You Don't Need It.   

As a long time vegan with a healthy vegan child/young adult this is good!   Davina's sources for information about non-dairy calcium sources include  The Nurses’ Health Study and the work of Dr Walter Willett. Davina began the class with the question– Did you know that the countries that consume the most dairy in the world also have the highest rates of osteoporosis?  Several studies seem to show that there is no connection between dairy consumption and strong bones in fact it appears the opposite may be the case.  She talked about the reasons why dairy sources of calcium may not be working for us and identified best non-dairy sources of calcium to nurture strong bones including– almonds, edamame, figs, blackstrap molasses, brown sesame seeds, wakame, bok choy, white beans, sardines, collard greens, wild salmon, hazelnuts…

Based on the foods Davina identified I came up with easy to make, family friendly recipes to eat throughout the day.  Below is what we cooked in class today, with a few slight changes from the first time we taught the class, some are detailed recipes and some are lists of ingredients–

BREAKFAST

Carrot Muffin

2 tablespoons ground flax seed thoroughly mixed with 1/4 cup water, ½ cup almond milk, ¼ cup molasses, ¼ cup date sugar, 3 tablespoons coconut butter softened, ½ cup almond meal, ½ cup whole wheat flour, 1 cup wheat bran, 2 teaspoons baking soda, 1 teaspoon baking powder, 3 cups grated carrots, 1 cup coarsely chopped almonds, pinch salt

  1. Combine all ingredients thoroughly.
  2. Bake immediately in a 350 degree oven until they test clean, 10-20 minutes depending on the size.  Or refrigerate for up to 3 days before baking.

Calcium Shake Ingredients

Kale, almond milk, raw almond butter, orange, date, macca, brown sesame seeds, molasses, ice

SIDES

Wakame Salad

½ ounce wakame dried, 1 tablespoon soy sauce, 3 tablespoons rice wine vinegar, 1 teaspoon honey, 1 teaspoon mirin, ½ teaspoon salt, ½ cup thinly sliced cucumber, ½ cup cooked Edamame white if possible

  1. Soak the wakame in a bowl covered with lukewarm water for 20 minutes, drain, chop and remove any hard bits.
  2. In a small bowl combine soy, vinegar, hone, mirin and salt.
  3. In a large bowl combine seaweed, sauce, cucumbers and edamame.
  4. Serve immediately or make in advance, chill and stir before serving.

Marinated Collard Green or Turnip Green Sesame Salad

Brown sesame seeds, cider vinegar, olive oil, honey, salt, pepper, turnip greens or collard greens julienned

  1. In a high speed blender combine sesame seeds, vinegar, olive oil, honey, salt and pepper.
  2. In a large bowl combine the turnips greens with the sesame mixture, taste and adjust the salt and pepper to taste.

Fig and Kale Salad

Fresh or dried figs if dried soak in water for 15 minutes and drain before using, roasted garlic, balsamic vinegar, olive oil, salt, pepper, kale julienned

  1. In a high speed blender combine the figs, garlic, vinegar, olive oil, salt and pepper.
  2. In a large bowl combine the kale with the fig mixture, taste and adjust the salt and pepper to taste.

Baked White Beans with Molasses

4 cups cooked white beans, 1 cup very finely sliced onion, 1 clove garlic very finely chopped, 3 tomatoes chopped or 2 cups pureed winter squash, ¼ cup molasses, 2 tablespoons honey, 3 tablespoons cider vinegar, 1 teaspoon dried mustard, freshly ground black pepper, pinch nutmeg, pinch cinnamon, salt

  1. Preheat oven to 325 degrees.
  2. In a large bowl combine beans, onion, garlic, tomato, molasses, honey, vinegar, mustard, pepper, nutmeg, cinnamon and salt.
  3. Place in a casserole dish and cover with tin foil.  Bake for 2 hours.

FISH

Sardines, Mustard, Bok Choy Salad

1 tablespoon grainy mustard, 1 ½ teaspoons sherry vinegar, 1 ½ teaspoons lemon juice, 1 tablespoon olive oil, salt and freshly ground black pepper to taste, 1 tin Sardines packed in water and drained, 1 medium head Bok Choy julienned

  1. In a large bowl wisk together the mustard, vinegar, lemon juice, olive oil, salt and pepper.
  2. Add bok choy and toss, add sardines toss and serve immediately.

Salmon Patty

1/2 cups cracked wheat (or 3/4 cup cooked quinoa), 1- 7.5 ounce can wild salmon with skin and bones or 7.5 ounces of wild salmon cooked and cooled (this is a great use for left over salmon), 1 egg beaten or 1/4 cup pureed soft tofu, 2 teaspoons chopped chives, salt and freshly ground black pepper to taste

  1. Place cracked wheat in a bowl and cover with 1/2 cup boiling water, cover and let sit for 15 minutes.
  2. In a food processor combine half of the can of salmon, egg if using and chives.  Process until smooth.
  3. Place cracked wheat, salmon mixture and remaining half can of salmon in a bowl and mix thoroughly.  Season with salt and pepper to taste.
  4. Form into patties.
  5. Heat a heavy bottom skillet over medium heat, spray the skillet with grape seed oil spray.  Cook until browned on one side, flip and cook to brown on the other side.

DESSERT

Figs (fresh or dried) Stuffed with Chocolate and Hazelnuts

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.

Coconut Black Walnut Crumble at Big Bear Cafe

Prompted by a Paleolithic dinner,  hosted at Big Bear Cafe,  John and I came up with a new fruit crumble topping recipe.  We both ended up liking it so much it made it onto our master recipe list and onto the Big Bear dinner menu for the time being.
This topping would pair well with most fruits I can think of but it is particularly delicious at the moment with the fruit John is using, Reid's Red Gooseberries and Path Valley's White Donut Peaches.
Coconut Black Walnut Crumble Topping
2 1/2 cups coconut flakes (larger than shredded sometimes called chips)
3/4 cup black walnuts (ours are from Path Valley but link is to a very good source)
1/4 cup maple syrup
3 tablespoons coconut butter 
1/4 teaspoon fine sea salt
Place the coconut flakes, black walnuts, maple syrup, coconut butter and salt in a mixer and process until thoroughly combined, about 1 minute.
Crumble topping over berries or sliced fruit and cook until top is browned and fruit is softened

Almond Torte with Frozen Lemon Verbena, Path Valley Blueberries and Candied Almonds

Had a couple friends over for lunch, have lots of lemon verbena growing in our garden–  made this dessert...

Almond Torte with Frozen Lemon Verbena, Blueberries and Candied Almonds

Almond Torte

3/4 cups sugar, 4 oz almonds, 1 1/2 teaspoons honey, 4 oz earth balance, 3/4 cup pureed silken tofu, 1/2 cup flour, 3/4 teaspoon baking powder

  1. Preheat oven to 350 degrees.
  2. In a food processor combine sugar, almond and honey.  Process for 2 full minutes.  Put aside.
  3. In a mixer cream earth balance and add almond sugar mixture, process until combined.  Add pureed tofu, flour and baking powder and mix until just combined.
  4. Bake in individual cake molds or any shape individual silicone molds.  Cook until cakes test clean, about 20 minutes.

Frozen Lemon Verbena

1 cup young coconut water, 1 cup young coconut meat, 3 cups coconut milk, 1/4 cup plus 2 tablespoons coconut butter, 1/2 cup agave nectar, 1 teaspoon himalyan salt, 3 tablespoons leaves of lemon verbena

  1. Combine all the ingredients in a high speed blender.  Adjust sweetness to your liking.
  2. Chill and freeze in an ice cream maker.
Candied Almond
 

1 cup almonds, 2 tablespoons honey, large pinch of sea salt, large pinch of sugar

  1. Preheat oven to 350 degrees.
  2. Combine all  ingredients on a baking sheet and place in oven.  Cook until golden brown, about 10 minutes.

To Assemble Dessert

Top torte with a scoop of frozen lemon verbena, fresh blueberries, a small handful of almonds and julienned lemon verbena.

Garden Flowers/ Sugar Flowers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I just got back a few photos from photographer Caroline Tran of a mid-April wedding at the Mandarin Oriental.  Impeccable planning by Ritzy Bee resulted in all sorts of fun floral details that I will share when I get the photos back...

In the meantime I am loving these two photos together of my flowers and sugar flowers created by the talented Maggie Austin.

Dinner at Big Bear

Have you eaten dinner at Big Bear yet?  You should,  John is cooking every night. Food is fabulous, lovely spot at the corner of 1st and R...Martin-Lane and I have been dining there often during the last month since he took over the kitchen.

Menu changes everyday based on best available ingredients.  Sourcing from all of our favorites– Path Valley Cooperative, Reid's Orchard, Garner's Produce, Prime Seafood, Potomac Selections... you can make a reservation at, bigbearcafe.reservations@gmail.com.

Last nights menu–

BAR SNACKS

Roasted Almonds with Rosemary   $3

Assorted Marinated Olives   $3

STARTERS

Cauliflower Soup with Sweet Onion Salad   $6

Shiitake and Crimini Mushrooms with Black Walnut Salad on Green Beans   $7

Pee Wee Egg on Kohlrabi and Lamb's Quarters   $8

Roasted Quail with Bull's Blood Beets and Tops   $9

MAINS

Rockfish with Fennel, Carrot, Bok Choi and Soft Polenta, Preserved Lemon   $19

English Peas, Baby Squash and Lamb's Quarters in Green Tomato Sauce with Salad of Small Mixed Tomatoes, Olives, Barley and Sorrel   $13

Roasted Chicken Leg with Basil Mashed Potatoes, Fava Beans, Spring Onion and Beet Greens   $16

Meat Loaf with Black-Eyed Peas, Broccoli, Snow Peas, Grilled Onions and Roasted Tomato Sauce   $16

SIDES

Basil Mashed Potatoes   $5

Tomatoes and Basil   $5

Soft Polenta with Fennel, Carrot and Bok Choi   $5

CHEESE COURSE   One/Two/Three   $6/$9/$12

Mrs. Kirkham's Tasty Lancashire, Raw Cow's Milk, Beesley Farm, Preston England

Coolea Gouda, Pasteurized Cow's Milk, Willems' Family Farm, Cork County Ireland

Stichelton Blue, Raw Stilton Style, Collingthwaite Farm, Nottinghamshire England

DESSERT

Chocolate Cake with Fresh Sour Cherries and Sour Cherry Coulis   $6

Gooseberry and Rhubarb Walnut Crumble with Whipped Cream   $6

Buttermilk Cake with Red and Black Currants and Creme Fraiche   $6

Crops that thrive in the heat– Burgundy Okra, Shishito Peppers, Red Amaranth

Early last week we pulled up the last of the arugula, peas and red oakleaf lettuce knowing they would not survive the heat.  In their place we planted seeds– Burgundy Okra from Seed Savers Exchange, Shishito Peppers and Red Amaranth seeds both from Kitazawa Seed Co..  Seven days later all have sprouted, we should be eating okra and shishito peppers by early August and amaranth sprouts in a week.