Weekend Home Restaurants

home Photo Kate Headley

We hosted two open Home Restaurants last weekend.  Great guests, lots of fun and such a fabulous variety of spring ingredients.  We had a few vegans join us, the ingredients in the parenthesis were for them.

For those of you who joined us thank you and hope to see you again very soon!

PASSING

Scallop Rhubard Chervil (Giant Lima Bean), Soft Shell Sorrel Avocado (Sweet Potato), Flat Iron Horse Radish (Shiitake), Asparagus with Leek, Raw Beet Noodles Johnny Jump Ups Walnuts, Egg Bacon Chives Cabbage (Polenta)

(Gerard Boulay) Sancerre ROSE 2012/ Lemon Balm Vodka Cocktail 

 SEATED

Fava Bean, Arugula, Artichoke, Fennel, Preserved Lemons, Green Olives, Parsley

(Dominique Piron) Morgon Cotes du Py 2010 

Ramps, Fiddlehead, Bamboo, Sesame Seeds, Black Rice, Vietnamese Cilantro, Ginger, Baby Collard Greens

(Grange Tiphaine) Montlouis "Clef de Sol" Blanc 2011 

Wood Grilled Chicken Thigh, Morels, Rapini, Basil Olive Oil Mash Potatoes (Quinoa, Red Lentils)

(Prudhon) St. Aubin Rouge 1er "Les Frionnes" 2009 

Oma Cheese and Walnut Cracker

Strawberry Frangipane Tart, Frozen Lavender and Lemon Balm

(Pierre Paillard) Brut Champagne Bouzy Grand Cru NV 

Sugar Class with Davina

popcorn Davina Sandground and I had a great group join for our second sugar class yesterday.  Most of the recipes can be found here.

One of the strategies that we talked about to keep sugar cravings under control, by keeping blood sugar balanced, is to eat plenty of dark green vegetables and bitter flavors.  This  Kale and Avocado Salad fills both of those requirements.

Kale and Avocado Salad

Serves 4, Prep Time: 5 minutes, Total Time: 5 minutes

4 cups finely chopped kale, 1 tablespoon fresh squeezed lemon juice, 2 teaspoons olive oil, salt and freshly ground black pepper to taste, 1/4 cup fresh herbs– I used salad brunette and curly parsley, 1 avocado diced

  1. In a large bowl combine the kale, lemon juice, olive oil, salt, pepper and herbs.  Mix thoroughly using your fingers to make sure kale is completely coated.  You can make it up to this point cover and refrigerate until ready to serve.
  2. Before serving add avocado and toss lightly.

We also discussed the need for on the go snacks that have protein, fat and fiber with low sugar to keep you energized– another key strategy to help keep blood sugar balanced.  Many people turn to protein bars but unfortunately most of them are higher in sugar than protein and actually cause you to crave more sugar!  This Popcorn, Hemp Seed and Peanut Snack will sustain you when in need of a snack.

Popcorn, Hemp Seed and Peanut Snack

Serves 16, Prep Time: 10 minutes, Total Time: 10 minutes

1 cup coconut flakes, 1 cup hemp seeds, 4 cups air popped pop corn, ½ cup dry roasted peanuts, ¼ cup nut butter (I used a mix of peanut butter and almond butter), 1 tablespoon honey, sea salt to taste

  1. In a large bowl combine the coconut, hemp seeds, popcorn and peanuts.
  2. Place nut butter and honey in a small pan and gently heat over a low flame until soft, about 2 minutes.  Stir constantly or it will burn.
  3. Add nut butter mixture to the popcorn mixture and combine using your hands in order to coat the dry mixture thoroughly.  Add salt to taste and store in an airtight container.

Sunday Morning Foraging

A good friend invited us last Sunday morning, mothers day, to go foraging with a guide.  She told us the trip was inspired by an outing she went on with her mother 30 years earlier.  Her mother was in town visiting which made it all the sweeter.  Sunday morning after a particularly hectic weekend of flowers and cooking I was not eager to jump in the car and head to Takoma Park–– it was so worth it! I have a limited knowledge of a handful of mushrooms that I hunt in the fall, some greens that I find in Rock Creek and in my neighborhood but this was so much more.

Matt our guide, is knowledgeable and was fantastic communicating with our group which spanned about 6 decades in age. We talked edible, poisonous, science, native plants, invasive plants... Best of all–– we found food and not just novelty food... food that I will go in search of because in spite of the fabulous farmers, foragers and purveyors that I work with there were some things we found Sunday morning that I cannot get unless I go find them!

IMG_3498Stropheria Rigosa Mushroom– usually found in mulch, I have never had much luck finding spring mushrooms I will be on the lookout for these.

IMG_3495Sassafras Root– I chewed on this for most of our walk. IMG_3492Black Locust Flower, A favorite!  A friend who was on the walk called yesterday morning after dropping her kids at school because she found a tree with low hanging flowers... I plan to visit later this week.

IMG_3521Anise or Sweet Sicily, I need to go back and get some to flavor sorbet, fruit salad, a coconut based ice cream... IMG_3522Wild Garlic– got greedy and took lots!  I think it will show up on weekend Home Restaurant menu.IMG_3515Spice Bush, red allspice like berries in the fall... cannot wait to pair with fall squashes and fruits.

IMG_3518Tulip Poplar blooms, if you can get to them while they are filled with a sweet nectar, I am anxious to get a hold of some.

IMG_3510Cat Tails– also known as Cossack Asparagus, bottom is edible in the spring!

IMG_3509Bamboo Shoots, pick in spring, peel, blanch... unbelievably good–– in search of a large convenient patch!

IMG_3521Garlic Mustard Greens, these would be so good sautéed!

IMG_3505Wine Berry, ready in July– looks like a colorless raspberry... I have seen them before but never knew I could eat them.

Recipe– Sesame Coconut Cookies

We have been working on a bunch of cooking projects lately––  writing, developing recipes, testing and editing.  This recipe is a new favorite:

Sesame Coconut Cookies 

16 cookies, Prep Time: 5 minutes, Total Time: 20 minutes

1 cup whole wheat flour, 1/4 cup plus 2 tablespoons sugar, 1/2 cup coconut flakes, 1/4 cup sesame seeds, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 cup extra-virgin olive oil, 2 tablespoon tahini, dash salt

  1. Combine the flour, sugar, coconut, sesame seeds, baking powder and baking soda.  Mix in the oil, tahini, salt and 1/4 cup plus 1 tablespoon water.  Combine thoroughly using your fingers.
  2. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Divide the cookie batter into 16 parts.  Wet your hands and roll each portion into a ball.  Place cookies on the parchment paper and gently flatten with the palm of your hand.
  3. Bake until cookies just start to turn golden brown, about 12 minutes.
  4. Enjoy warm or room temperature.sesamecookie

Sweetest Thank You!

About a week ago we hosted a celebratory private Home Restaurant.  At the end of the night we always send guests home with goodie bags.  Sometimes–– warm bread, cookies, flowers...  When Home Restaurants coincide with large flower events guests often leave with big bouquets of flowers.  Last week at the end of the night we passed out warm bread and a bunch of brightly colored flowers left over from a wedding the night before. A few days after the dinner I received a card from a guest at the dinner that was an amazing paining of the flowers!!  It made my day, thank you Susan.

thank you card

Local Anemone, Ranunculus and Lambs Ear

Now through October many of the flowers that I use will come from local growers.  Not only does this make sense environmentally but the flowers are devastatingly beautiful.  Late last week I got a stunning delivery of ranunculus, anemones and lambs ear from Andrea Gagnon of LynnVale Studios.  Order for this week includes more plus some gorgeous tall viburnum... I am anxiously awaiting local peonies which should be available in the next couple of weeks. IMG_0665

andrea

First Local Strawberries of the Season

I have been gathering ingredients for the last couple of days for a private Home Restaurant tonight.  Dessert is a chocolate tart with vanilla coconut ice and I wanted to finish it with strawberries.  Yesterday I ran down to the Penn Quarter Farmers Market right as it opened at 3:00 hoping to find some–  Garners Produce was selling their firsts of the season.  I thought I had a good chance of finding them because Martin-Lane had found one ripe strawberry in our garden earlier in the week. strawberries

New Tart Rings

Nothing like a new kitchen toy!  Last week I got a set of 3 1/2" tart rings that I will use for both savory and sweet applications.  I used them last weekend to make rhubarb frangipane tarts that I baked just before serving and topped with an almond vanilla sorbet.  The rings are so smart!!  Without a bottom the crust came out flakier than ever without the slightest bit of sogginess.  I will never make another tart without them!  We have a full private Home Restaurant tomorrow night and I plan on serving warm chocolate tarts for dessert. pastry rings tarts