Last fall we planted a few Heritage Red Raspberry bushes that start bearing fruit with a small crop mid-summer followed by a larger crop in the early fall. Today we picked our first dozen or so raspberries. I have already tested them and they are delicious! I hope they are extremely productive.
Wedding Phone Photos by Kate Headley
On Saturday I got to do flowers for a fabulous couple and Kate Headley (photographer and my friend) was a bridesmaid. It was fun to see her in the wedding party instead of working. Even though she was off duty and was without camera she snapped a few outstanding photos with her phone!
Great team including Pineapple Productions and Occasions Catering– location, Decatur House. Cade Bowman was the official photographer, I will post some of his photos when I get them.
Gooseberry Snack
We stopped at Penn Quarter Market yesterday afternoon and picked up our first gooseberries of the season from Black Rock Orchard. We talked about making small tarts for dessert but we ate them all by the time we made it home. Luckily they are in season for another month or two.
Drop Off Dinner June 26, 2013
Dinner for 8 last night:
Corn, Asparagus and Fava Beans
Green Tomatoes with Herbs
Pickled Cucumber with Fennel and Jicama
Yellow Squash with Fig, Kohlrabi and Basil
White Sweet Potato with Green Onion and Celery
Baby Collard Greens with Balsamic
Grilled Chilled Wild Alaskan Salmon
Corn Meal, Spelt and Rosemary Bread
Rhubarb Banana Tart
Bites: Oatmeal Popcorn Chocolate Chip Drops
Breakfast: Zucchini Bran Muffins
Hot Day need Pitcher
Ani Kasten pitcher from Darryl Carter's fabulous store at 1320 9th Street, NW. We bought it to use for cocktails at the Home Restaurants but this week it is full of ice water.
Preview From Last Weekends Wedding
Saturday night–– beautiful bride, Longview Gallery, Pineapple Productions, Susan Gage, and check out the preview photos from Jennifer Hughes. More to come soon.
Last Week Drop Off Dinner Party
8 person drop off Dinner Friday June 21, 2013, Eating Restrictions–– No shellfish, Nuts, Seeds or Coconut
Red Lentils with Vietnamese Cilantro and Leeks
Grilled Eggplant and Baby Zucchini
Tomato, Cucumber, Basil and Chive
Shiitake, Crimini, Purple Potato and Shallot
Black Rice with Spring Onion and Celery
Cabbage, Beet, Fennel and Carrot Slaw
Grilled Chilled Wild Rockfish
Buckwheat Bread
Strawberry Black Apricot Slump with Soy Milk Lemon Verbena “Cream”
Dessert Bites: Mini Chocolate Cakes
Breakfast: Quinoa, Oatmeal, Popcorn, Fig Granola
Black Apricots!!
Just saw these for the first time today. They are an apricot/plum cross, delicious. I am making a Strawberry Black Apricot Cornmeal Slump with Lemon Balm Coconut Cream for a drop off dinner party tonight.
A favorite, Lemon Verbena
A favorite herb in our garden is lemon verbena. It is an annual in DC so we re-plant it every year. Just over the last week the plants have turned the corner and suddenly there is plenty to cut. We use the fresh leaves most often as a tea–– pour hot water over the fresh leaves, let seep and drink. Lemon Verbena tea is a common way to end a meal in France and is said to aid in digestion.
Other common uses at 1508–– infused lemon balm vodka cocktail, lemon balm oatmeal cookies, frozen coconut lemon balm "ice cream"...
Stuffed Squash Blossoms
The season for squash blossoms just started and they should be available from now through October. A favorite preparation–– stuffed with a mixture of cracked wheat, shredded zucchini, walnuts and oregano.
How to:
1 cup of cracked wheat soaked with 1 cup boiling water (let sit for 10 minutes), 1 cup finely shredded zucchini, 1/2 cup ground walnuts, 2 teaspoons very finely chopped oregano, 2 teaspoons olive oil, salt and pepper to taste, grape seed oil
In a large bowl combine the cracked wheat, zucchini, walnuts, oregano, olive oil, salt and pepper thoroughly. Mix with your hands until all the ingredients are thoroughly incorporated. Taste and adjust salt and pepper. Place the stuffing in a pastry bag, gently open the top of the flowers and fill blossom 3/4 of the way with the stuffing. Twist the top of the blossom to close. When ready to serve heat a heavy bottom skillet over medium heat. Lightly coat the pan with grape seed oil and cook blossoms until golden brown on both sides.
Color Wheel Bouquet, Washingtonian Bride and Groom Summer 2013 Issue
Pum from Design Army contacted me a few months ago about doing this bouquet– I adore their work so I am always flattered and a bit nervous whenever we collaborate. What a fun project! I experimented with a bunch of different combinations before coming up with the final. The incredible B&G team took the bouquet and made it look so good, thanks! The summer 2013 Bride and Groom is now available.
The Butcher's Daughter NYC
Just back from a trip to NY... found a new favorite, The Butchers's Daughter– a newish mostly vegan restaurant downtown on the corner of Kenmare and Elizabeth Streets. We only had a pre theater snack– wrap, coconut yogurt based mango lassi and green juice. I look forward to returning for dinner which looks fantastic and does not use processed foods which are often prevalent on vegan and vegetarian menus, it is vegetable heavy with nuts, whole grains, beans and seeds.
New DC Wine Store, Arrowine
We are so lucky to know, Tom Kiszka. He looks at each of our menus and makes wine pairing suggestions that are essential to each of our dinners. His picks are always spot on and are essential to each of our meals. Under his care we get the chance to constantly taste new wines that we would not otherwise know exist. Tom is recently back on the retail side of the wine trade which means that his extensive knowledge and understanding of food and wine pairings is now available to the public. While still helping us with our wine pairings, you can now find him and his colleague Michael Muller at Arrowine & Spirits, a new wine and spirit shop in the Foggy Botton/West End neighborhood.
The new Arrowine is at 2175 K Street– note the entrance is on 22nd Street.
Private Home Restaurant Wednesday June 12
Full house last night. This is what we served––
PASSING
Grilled Softshell Crab with Sorrel and Avocado, Rockfish on Sweet Potato with Chives, Flat Iron Steak with Baby Kale, Kohlrabi and Mustard, Stuffed Squash Blossoms, Porcini with Oregano
Lemon Balm Cocktail, (Chateau de Roquefort) VdP de Mediterranee Rose 'Grele' 2012
SEATED
Morel, Asparagus, Spring Onion, French Breakfast Radish and Arugula- Poppy Seed Bread
(Edmond Cornu) Ladoix V.V. 2008
Peas, Artichoke, Green Tomato and Small Tomato, Basil, Baby Zucchini and Pea Shoots- Corn and Herb Bread
(Vincent Dampt) Chablis AOC 2011
Grilled Chicken Thigh with Black Truffle, Black Rice, Leeks and French Beans- Spelt Olive Oil Bread
(Monsecco) Gattinara 2006
Moses Sleeper Cheese and Walnut Cracker
Strawberry Frangipane Tart with Frozen Rhubarb
(Thevenet) Blanc de Blancs de Chardonnay Brut NV
Bites: Chocolate Cake with Mint, Cashew Coconut Macaroon, Chocolate Sesame Drop
Take Home: Sesame Coconut Cookies
Cheffing Delivery Today
Today's Cheffing delivery menu–
French Beans with Leeks, Black Rice with Sesame and Hemp Seeds, White Beans with Green Tomatoes and Baby Artichokes, Carrot Cashew Soup, Cabbage and Beet Slaw, Baby Squash with Sno Peas and Shiitake, Spelt Olive Oil Bread, Sesame Coconut Cookies, Granola and Path Valley Strawberries
On Wednesdays we have just started delivering food. The idea is that that these items can be meals or complement a simply cooked piece of fish, chicken or meat that the individual families prepare themselves. All the food will last for a few days. This is the way that we eat in our house and are excited about sharing it with others…