• 13Sep

    Empanada Recipe Contest

    In my inbox.

    -JAY
    ————-

    CREATE THE DUPONT CIRCLE EMPANADA

    THE DUPONADA!

    Using ingredients from Dupont Circle’s FRESHFARM Market come up with an empanada that will represent our neighborhood!

    You may develop a recipe or simply list your preferred ingredients; please limit your recipe to four main ingredients per entry. Drop the recipe at Panas, 2029 P St. NW, or email your entry to order@panasgourmet.com, subject Duponada.

    The deadline for entries is September 24th . On Sunday October 3rd , a panel of distinguished food writer/bloggers will select the TOP THREE entries.

    During the week of Oct 4-8, the top three recipes will be served at Panas, Gourmet Empanadas, where customers will vote for their favorite.

    The winning recipe will be announced at Panas Gourmet Empanadas on Sunday, October 10. The Duponada will be added to the menu at Panas and proceeds from its sale will go to benefit the Dupont Circle Citizens Association.

    NAME:______________________________________________

    Email:_________________________________________________

    Phone:_________________________________________________

    THE RECIPE/MAIN INGREDIENTS I SUGGEST FOR THE DUPONADA ARE (limit 4):

     [ad]

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  • 08Sep

    Catfish Bonaza

    By Guest Blogger Michael Kiss (of Whole Foods Arlington).

    Well Foodies the unofficial end of summer has past, and I look back at the beautiful summer food we have cooked with great joy!

     Food adventures always seem to be the best adventures, they have a tangible memory, if we think hard enough we can almost taste highlights from our summer. The sweet watermelons with their pink juice on our chins, the crunchy corn on the cob dinners outside, if I just get a whiff of grill smoke in my nose I can recreate a whole picnic without even lifting a finger. No other memories have this influence over us, food is powerful.

    Tonight we are going to “refresh” our memories and celebrate the catfish. Catfish is an amazing success story in the aquaculture world. Here at Whole Foods Market we are enjoying the beginning of North Carolina catfish harvest from Carolina Classics Catfish Farm.

    We have partnered with them for nearly 25 years now and they have upheld their great standards from the very beginning and are always looking to improve their green mission. From specially formulated by product free feed that floats, to creating breeding facilities to ensure their fish have never been treated with antibiotics or hormones at any point in their lifecycle, Carolina Classics Catfish is committed to sustainable aquaculture.

    Help us celebrate all month long!

    Myth #1: Catfish tastes “muddy.” The truth: If it does, it’s not good catfish.Because of the way we raise and harvest our fish, you’ll never get that muddy flavor, which is caused by algae blooms in the water.

    Miso glazed catfish with bokchoy

    Ingredients

    2 tablespoons  oil, divided

    1 1/2 tablespoons white miso

    1 teaspoon sugar

    4 (5- to 6-ounce) catfish fillets

    8 baby bok choy, halved or 1 large head bok choy, trimmed and separated into leaves

    Method

    In a medium bowl, whisk together 1 tablespoon of the oil, miso, sugar and 1 tablespoon warm water to make a glaze. Brush catfish all over with some of the glaze. Heat ½ tablespoon oil in a large skillet over medium heat. Arrange two fillets in the skillet and cook, brushing with more glaze and pan juices and flipping once, until cooked through, about 5 minutes; transfer to a plate and keep warm. Wipe skillet clean then repeat process with 1/2 tablespoon more oil and remaining fillets. Reduce heat to medium; add bok choy to skillet and brush all over with remaining glaze. Add 1/4 cup water to skillet, cover and cook, tossing occasionally, until just wilted and bright green, 3 to 4 minutes. Arrange bok choy alongside catfish and serve.

    Myth #2: Catfish is a bottom feeder.The truth: Farm-raised catfish eat off the top of the water.In the wild, catfish are opportunistic feeders and they will eat anywhere in the water column. To minimize the feed costs of farm-raised catfish, we make feed that floats so we can make sure every bit is eaten and doesn’t go to waste.

    Pecan herb crusted catfish

    Ingredients

    2 Tbs. oil

    ¼ C. pecans crushed

    1 tsp fresh thyme minced

    1 tsp sage minced

    ¼ C. whole wheat panko

    ½ C. buttermilk

    ½ tsp Worcestershire sauce

    Salt and pepper

    4 catfish fillets 

    3 Tbs. butter to finish 

    Method

    Soak catfish fillets in buttermilk seasoned with worchestershire sauce and salt and pepper for 2 minutes

    Mix the panko, pecans, and herbs together and dredge the catfish fillets in the mixture gently pressing the mixture into the surface

    In a large sauté pan heat the oil gently then panfry the fish on both sides until browned, approx 5 minutes per side. Remove and keep warm. Wipe out the pan and add the butter, sizzle the butter until it starts to brown. Serve the browned butter over the cooked fish. Serve with a brown rice pilaf and some vegetables. Simply great!

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  • 03Sep

    Creamed Swiss Chard

    CREAMED SWISS CHARD

    I love creamed spinach.  Whether it’s served with poached eggs, or a NY strip, or just as an entrée on it’s own, if it’s on the menu, I’ll usually order it.  But I’ve never made it-I mean, come on—it’s CREAM, right? I don’t use that kind of stuff at home (unless it’s for a confection).  My go-to spinach recipe involves sautéing the spinach with raisins and pine nuts, and sometimes throwing in olives and garlic as well.  It’s delicious, it’s nutritious, and afterwards, I can justify a little dessert.  Creamed spinach, on the other hand, is one of those delicacies I have chosen to leave to the kitchens of the professionals, where I don’t have to see the gallons of cream elevating the pretty green leaves from it’s iron, calcium and antioxidant rich glory into luxurious, creamy deliciousness.

    But enough about spinach.  This is a post about chard.  I bought it at the farmer’s market, and was scrolling through blogs and websites looking for a good chard recipe.  I found plenty that mimicked my go-to spinach dish of pine nuts and raisins, but I wanted to treat my chard right.  I wanted to give it it’s own unique place in my culinary repertoire.  And then I came across a recipe for creamed chard, and it was all over.   And it turned out, the recipe wasn’t that sinful after all.  So afterwards, I had dessert.

    Creamed Swiss Chard

    (Adapted from Smitten Kitchen)

    • 1 bunch (about 1 lb) Swiss chard
    • ½ cup red onion, diced
    • 3 tblsp butter
    • 3 tblsp all-purpose flour
    • 1 1/4 cups milk (I used 1%)
    • Salt and pepper, to taste

    Wash chard but do not dry it. Cut off thick stems (and save for another use).  Tear leaves into pieces which are about 1 inch square.  Place the wet leaves in a dry 10” sauté pan and sauté over medium law heat until wilted, about 6 minutes.

    Remove chard from pan, and place it in a colander lined with paper towels or cheesecloth.  Squeeze the excess water from the leaves and set aside.

    Wipe out the sauté pan and melt the butter in it. Add the diced onions and sauté over medium heat for about 6 minutes, until they are softened and translucent. Heat the milk in a small saucepan over moderate heat, stirring to avoid scalding the milk.

    Add the flour into the onion and butter and stir to create a roux. Continue stirring for about three minutes. Add the warm milk in a slow stream, stirring continuously to prevent lumps.   Continue stirring as you simmer the roux until thickened, about three or four minutes. (If the roux is too thick, you can add additional (warmed) milk to thin it out.)

    Stir in the chard, add salt and pepper to taste, and cook, stirring, until heated through.

    -LMB

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  • 13Aug

    Strut Your Sweet Stuff – Enter Your Cupcake in the DC State Fair Cupcake Contest!

    More info on this contest is avilable in this Modern Domestic post.

    -JAY


    Inside the heart of every baker lies the soul of a diva. A competitor. A little voice that says “my cupcakes are the best.” Or maybe that’s just some of us.

    But admit it – I bet you make some pretty damn good cupcakes. So it’s time to show them off. The DC State Fair, which will be held on August 28th as part of Columbia Heights Day, is holding a cupcake contest. It’s where DC’s bakers can really strut their stuff and show what they can do with a mixer and a piping bag. Be creative and have fun with it!

    The winner of the cupcake contest will win fame, glory, and a delicious prize box of treats from Treet.
    [ad]

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  • 03Aug

    Veggie Burger Bonanza

    From Chef Michael Kiss of the Whole Foods in Arlington. This is from Tonight’s (7pm) free class.

    Healthy lifestyle isn’t always fun and granola, sometimes we get little hankerings for something familiar and kinda bad. Don’t we love hamburgers? We also like the feeling of empowerment when we stay true to what our bodies want and go for the veggie burger, even though what is inside the box isn’t very appealing. Mystery veg isn’t any better than mystery meat, that’s all I am saying.

    Well, today is the day we say NO to the frostbitten hockey puck of bland flavorless pseudo-food patty and say YES to a big beautiful healthy burger that we made with all natural whole foods. It will be a day that when we sit down next to those omnivores, they will look at our buns in envy.

    Anatomy of a basic veggie burger
    The truth is there isn’t a lot to a veggie burger as far as the basic binding medium. The art of the whole thing is to fill up the binder with lots interesting flavors and textures so the burger has highlights and appeal. Without the veggie fillers the binder alone would be like a dense pasty savory cookie. So go crazy with the veg folks, and remember that is where you can really fine tune your nutrition too.

    Basic veggie burger
    Makes 10 to 12 burger patties
    1 Can black beans drained
    1 Can diced tomatoes
    1 C. chopped carrot
    1 clove garlic
    ½ C. chopped onion
    1 ½ C. chopped fresh vegetables or frozen is fine too
    2 C. Instant oatmeal
    Salt and pepper to taste

    Pre heat oven to 400 f.
    In a food processor puree the beans, tomatoes, and carrots garlic and onions with a few pulses. Next mix in by hand the oats and vegetables, season with salt and pepper. Let stand for 10 minutes then form into patties and bake on a parchment lined baking sheet for 8 to 10 minutes. Let cool and freeze in zip lock bags for later

    So this is the basic burger, and this alone is way better than morning-boca-gaden-crud, but basic isn’t how we roll foodies, hamburger roll…

    Let’s get funky and have something crazy good for dinner.

    How do you think of variations and themes?
    Sometimes I have an idea and just wait for the right ingredient to fall in place, sometimes I find an exciting ingredient and try to work it into a recipe. And once in a while, when the mood is right and the stars are aligned and all is well in the world I make up a funny name and make the food reflect the name…tonight is one of those nights.

    So for tonight’s variation:
    The Rhinestone Ninja
    I added shitake mushrooms and edamame for the vegetable and seasoned with gomasio, ginger and soy sauce
    I changed the onions to scallions (see flexibility-an onion is an onion)

    That’s just the burger, but what about the toppings?
    To fill out the Rhinestone Ninja, let’s have fun with the toppings. Foodies the topping enhance the burger but also it is an opportunity to expand the nutrition of the meal by getting in some extra vegetables in creative ways. Way better than lumping out the mustard and ketchup.

    Gitano slaw
    For 4 burgers
    1 C. shredded carrot
    1 C. shredded daikon radish
    1 tsp poppy seeds
    2 Tbs. seasoned rice wine vinegar
    ¼ tsp toasted sesame oil
    ½ tsp honey
    Mix all ingredients together and let stand for a few minutes

    Cowboy karate chop sauce
    For 4 burgers
    3 Tbs. veganaise
    1 tsp or more to taste siracha hot sauce
    ½ tsp lime juice

    Whole sprigs of cilantro to finish the burgers

    Foodies, I want you to make some amazing veggie burgers this week, Have fun get the family and friends involved. Having a healthy lifestyle is a journey, enjoying a meal with people we love is a destination.

    Eat well!

    Permalink Filed under: Events, Recipes Tags: , , , , , , , 1 Comment
  • 29Jul

    Garlic-Crusted Roast Eggplant

    I’m not sure why, but I’ve always associated eggplant with winter; the illusions of our global market, I suppose, since the purple blobs are actually in season right now. I picked up a few lovely looking baby ones at the farmer’s market the other day, and have been mucking about with them, trying to do something interesting. Turns out, so far, that classic (or at least classic-ish) works best.

    The main thing I’ve learned is that purging is absolutely essential: the final product is much less greasy and grainy, with better flavor. Purging goes like this: you slice the eggplant, salt it pretty generously on both sides, and leave it in colander for just over an hour. The salt draws out some of the moisture from the outside layer, making it firmer and sealing the insides. Then, you rinse the eggplant (very well, you don’t want all that salt in your dish), and dry them with paper towels (I squeeze them a bit to be sure). Then cook them. This is especially critical if you’re frying, but important in other prep too, for eggplants. Also works on plantains, tomatoes, etc.

    My best dish this eggplant week was, as I said, simple and fairly classic. I used:

    1 Italian eggplant, sliced into circles ~1cm thick, and purged
    3 large cloves finely minced garlic
    1.5 tbs herbes de Provence
    1/2 tsp cayenne
    Olive oil
    Salt
    Fresh black pepper

    While the eggplant is purging, grease a tray with some oil, and make a dressing from the garlic, herbs, cayenne, and about a tablespoon of oil. Preheat your oven to 425. I actually made this in my toaster oven, because it’s bloody hot these days and I wanted to minimize the heat in my kitchen.

    Once purged and dry, arrange your eggplant on the tray, and top each slice with your dressing (which should be very thick…almost a rub). Throw that in the over for about 25 minutes, or until the tops are a little bit browned and crispy.

    Serve as hors d’oeuvres, side dish, or even as a whole meal if you make a larger batch.

    – MAW

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  • 03Jul

    Mediteranean Lamb Salad

    I recently posted a recipe for roast lamb. As delicious as that dish is, it is possible, though not likely, that you may have some lamb left.  Here’s one idea for how to transform the leftover lamb into an entirely new, and healthy, dish.

    Mediterranean Lamb salad

    3-4 oz cooked lamb

    2 apricots, cut into segments

    1 can chick peas, drained and rinsed

    2 Tblsp pine nuts

    5 olives, quartered

    A few sprigs of mint

    Cut lamb into cubes.  Put in bowl.  Add apricots and chick peas.  Dress with yogurt dressing. Sprinkle olives and pinenuts on top. Garnish with mint.

    Dressing

    ½ cup plain yogurt

    ¼ cup loosely packed mint leaves

    1 lemon

    Salt

    Place yogurt in a bowl.  Stir in mint leaves.  Sqeeze lemon juice.  Stir.  Add salt.

    Dress Mediterranean lamb salad.

    -LMB

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  • 26Jun

    Kitchen Sink Sangria

    KITCHEN SINK SANGRIA

    I was at the beach last week.  My friend arrived, toting a lambrusco he had found in New York and was all excited to try.  And while I rolled my eyes at visions of a syrupy, sugary, sweet Riunite type beverage, my friend assured me that this was no ordinary lambrusco, but instead was a dry, subtle sparkling red wine.  And he wasn’t alone in his enthusiasm.   Eric Asimov has written two pieces in the New York Times elevating the sparkly red stuff.  So I wrinkled my nose and took a sip.  It wasn’t bad. But as an ode to the lambrusco of my youth, I decided that this venerable version could still serve as a great base for some Sangria on the beach.

    Kitchen Sink Sangria

    • 1 bottle lambrusco
    • 1 cup rum (or more to taste)
    • 1 cup orange juice
    • 2 lemons
    • 2 limes
    • Fruit— apricots, strawberries, etc.

    Pour the lambrusco into a pitcher.  Add the orange juice, rum.  Squeeze lemons and limes into the pitcher (straining out the seeds).   Cut the lemons and limes into small segments.  Drop them in.  Cut apricots into cubes and add to pitcher. De-stem strawberries, slice, and add in.  Stir and chill for one hour. Enjoy!

    -LMB


    [ad]

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  • 21Jun

    Leg of Lamb With Friends

    By Guest Writer LMB

    I don’t usually cook much red meat.  Don’t get me wrong, I love to eat it, but the roasts and shanks and shoulders that taste so good require several hours to prepare and a group effort to consume. Neither of which is generally readily available to me.

    But this week, I’m at the beach with a group of friends, so I have both the time and the audience to prepare some delicious oversized animal body part.

    Someone suggested leg of lamb.  An excellent proposal.  But, as I was pondering how to prepare the roast, my mind immediately jumped to the toxic green-colored mint jelly product that my mother always served with her lamb.  And then I got an idea.

    I had recently picked up Monica Bhide’s newest Indian cookbook, Modern Spice, and was entranced by the sound of many of her chutneys.  I had brought the cookbook to the beach, hoping to have a chance to try out one or two of them.

    So our meal was decided: Roast Leg of Lamb with Mint-Cilantro Chutney (and a jar of the toxic green mint jelly for old times sake.)

     Lamb with Mint-Cilantro Chutney

    Roast Lamb

    • 5 lb boneless leg of lamb
    • 3-4 tblsp rosemary
    • 2 cloves garlic
    • ¼ cup olive oil
    • 1 tsp salt

    Peel and slice garlic.  Cut slits in the top of the lamb.  Insert garlic slices into the cuts.  Pour olive oil over the lamb.  Sprinkle with salt.  Coat the lamb with rosemary.  Loosely cover with plastic wrap or aluminum foil wrap and let sit in the refrigerator for 30 to 60 minutes.  Remove from refrigerator 30 minutes before cooking.

    Preheat oven to 450 degrees.  Place lamb on a rack in a broiler pan.  Put lamb in oven and immediately reduce the heat to 325 degrees.  Roast the meat 20-30 minutes per pound, 20 minutes for medium rare and 30 minutes per pound for medium-well done meat.

    Let meat rest for 10 to 15 minutes before carving.

    While meat is cooking, make the chutney.

     

    Mint-Cilantro Chutney

    Adapted from Monica Bhide’s Modern Spice

    • 1 cup cilantro, leaves and tender stems, packed loosely
    • 1 cup mint leaves, packed loosely   
    • ¼ onion, chopped
    • 2 Tblsp lemon juice
    • ½  tsp salt
    • 1-2 Tblsp water

    Combine all ingredients in a blender, or in a bowl if using a hand blender, and blend to form a  smooth paste.  Cover and refridgerate for at least 30 minutes.  Serve chilled.

    Permalink Filed under: Ingredients, Recipes Tags: , , , , 1 Comment
  • 17Jun

    Fried Fried (Fried) Veal Burger Recipe

    I used a version of this (and came in 2nd place) at So You Think You Can Grill at The National Harbor Food & Wine Festival last weekend using Himalayan sea salt, Blue Ridge Dairy smoked Mozzarella, Farmer’s Market Eggs, and Whole Foods veal.

    Too complicated for 45 minutes with a small grill and a small frying pan, though – it was difficult to manage all the components in the contest setting, but it was still fun. I did win prizes though. 🙂

    This is actually a picture of the stovetop version (and also has lettuce) – I’ll update with pictures from the contest soon. The crowd was great. Thanks for the support.

    Oh, and Lisa Shapiro was was one the judges.   Was it better than judging Pizza Mart vs. Jumbo Slice, Lisa? 😉

    Fried Fried…Veal burger! (If it’s stove top, it’s Fried, Fried, Fried):

    -2 lbs ground veal (Giant sells it, or ask your butcher to make some).
    -4 extra large eggs
    -2 medium Yukon gold potatoes, slices into rounds
    -One smoked mozzarella (Clarendon and Penn Quarter market have a mozzarella vendor that carries it. Many supermarkets have it as well.)
    -4 buns, on the large side. Seeded or not.
    -kosher (or sea) salt and freshly ground pepper

    Make four 1/4 lb burgers with a small chunk of smoked mozzarella inside each. I used chunks the size of the upper digit of my thumb, but in a ball shape. The important thing is that the cheese must be completely surrounded by meat (well sealed).

    Cook the burgers in a pan (with a little olive oil) or on the grill.  Kosher or sea salt and fresh ground pepper prior to cooking. Cook them to your desired level of doneness…but I cook them medium or so.

    In another pan (at the same time) fry the potatoes (sliced in rounds) until golden brown. Salt them.

    Fry the eggs. You want the yolks to be fluid -over easy or sunny side up – also use a little salt.

    Slice and toast the rolls.  Place the burgers on the bottom, then the fries, then the fried egg goes on top.

    I combined some of my favorite things (burgers, fries, fried eggs)…and happened to have farmer’s market mozzarella on hand.  I like the textural differences in this sandwich.

    -JAY

    Permalink Filed under: Events, Ingredients, Recipes Tags: , , , , , , , , 2 Comments
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