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.
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––
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.
Flower Sample for an Early May Wedding
I am particularly fond of this mix of flowers and textures–– anemone, large brezillia berries, silver brunia, dusty miller, David Austin Juliet rose, bush ivy, seeded eucalyptus, green hypericum, Duchesse De Memoure peony, white ranunculus and free spirit rose.
Amber Glass
Kind of excited about the amber glass I am collecting for a June wedding at Longview Gallery. The plan is to mix it with silver and mercury glass for centerpieces. I have a feeling it will become a new favorite of mine.
DAR and Corcoran Wedding
At the end of last year I did wedding flowers for a fabulous couple–– ceremony at DAR and reception at the Corcoran. Here are a few shots and, those are artichokes in the bouquet. Thank you Greg Gibson for the photos, Courtney of A Sweet Soiree for coordination and Erica from Design Cuisine.
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.
Michel Belin Chocolate, Tolouse
Martin Lane just came back from an exchange in Tolouse, France. She had an amazing experience. She returned with a bar of 85% Michel Belin chocolate and it might be the most extraordinary chocolate I have ever had! We have searched on the internet without success and it looks like we need to go back to France to get more!!
Same time last year... Early Spring Wedding
I recently added photos from an early spring 2012 wedding at the Mandarin Oriental to my portfolio. As always I enjoyed working with Bret Freeman at the Mandarin, Ritzy Bee and Maggie Austin. Thank you to Caroline Tran for the photos. Here are a few––
Mandap at the Society of Cincinnati
Thrilled to make my first Mandap at a wedding celebration with Karson Butler Events last fall. Excited to be working on another one for a wedding this spring!
Micro Nutrients and Baseball
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
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.
Dinners January 4th and 5th
Photo Kate Headley
We were thrilled to start the new year with back to back private home restaurants. The weekend was fabulous thanks to two fabulous groups of guests.
This is what we ate and drank–
PASSING: Seared Scallops on Cucumber with Sorrel, Lamb Leg with Grainy Mustard, Egg and Oregon Black Truffle, Watermelon Radish with Parsley, Flat Iron Steak with Caramelized Onion (Saturday night Chicken), Pickled Turnips and Carrots
(Domaine du Gour de Chaule) Gigondas Rose "Cuvee Amour de Rose" 2011, Lemon Bay Leaf Vodka Cocktail
SEATED
Rockfish with Black Rice, Brussel Sprouts and Pickled Ginger, Spelt Olive Oil Bread
(Cantina Convento Muri-Gries) Pinot Nero Alto Adige 2010
Mizuna, Potato, Bacon and Black Trumpet Mushroom Salad, Grilled Rosemary Bread
(Cheveau) Macon-Fuisse "Les Grandes Bruyeres" 2010
Poached Chicken with Leeks, Girasol, Fennel, Spinach and Saffron (Saturday Braised Beef Short Ribs), 48 Hour Bread
(Triacca) Sassella Valtellina Superiore 2008
Winnimere Cheese with Cracker
Soft Gingerbread with Pears, Frozen Coconut and Pine Nuts
(Domaine de Montbourgeau) Cremant du Jura NV
Bites: Chocolate Covered Marcona Almonds, Chocolate Chip Pistachio Drops, Mini Chocolate Cakes
Evermay Holiday 2012
I was thrilled to have the opportunity to do holiday decorations at Evermay this year. The one of a kind home was recently re-done by my talented friend Jodi Macklin. It is now the home of the outstanding S&R foundation which hosted a series of concerts in November and December. My friend Kate Headley the fabulous photographer documented, thank you!! Fun Project– 12 foot tree, 2000 led warm white lights, Makuba ribbon, silk velvet, old chandelier crystals, lots and lots of magnolia, orange citrus and crisp white flowers including peonies...
December Roses
Nearly 15 years ago we planted Madame Alfred Carriere climbing roses thinking they were white with touches of cream and ivory. They are pink, which we probably would have not chosen intentionally but they have continued to supply buckets of the most beautiful, fragrant, cuttable roses year after year. The largest crop comes in late spring/early summer, more come in the fall and most years we even get some late fat gorgeous blooms in early winter. These photos are from this morning!!
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.