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Posted by on Mar 8, 2018 | 0 comments

Cookbook Book Club

Cookbook Book Club

Last weekend I attended my first cookbook book club and it was probably the most delicious vegan/vegetarian meal I’ve ever had. How it Worked: Since this was the first meeting, the hosts (and club founders) picked the cookbook. They chose V Street, written by the owners of a vegan/vegetarian restaurant in Philadelphia. (Rumor has it they are opening a vegetarian restaurant in DC any day now.) There were 8 participants (only one actually a vegetarian) and everyone brought 1-4 dishes from the book. There was no obligation to make more than one dish, some people were just extra excited about vegetables! If anyone didn’t have the book already, they borrowed it from someone else. We all emailed in advance to make sure there weren’t any duplicate dishes. I brought jerk spice cashews and the Cruz Control cocktail (recipes at the bottom of this post). The entire menu included: Cruz Control cocktail Whipped dal Mint chutney chick peas Bocadillos Jerk trumpet mushrooms Carrot asado Tandoori zucchini Israeli grilled eggplant Dan...

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Posted by on Feb 15, 2017 | 0 comments

Recap: Kremena’s Sweet ‘n Savory Pastry Class

Recap: Kremena’s Sweet ‘n Savory Pastry Class

A couple of weeks ago, we hosted our first ever in-house cooking class, How to Make Pastry Dough with Kremena Stefanova. Many of you know Kremena from around Del Ray — during the week you may see her at the Caboose Cafe and on the weekend at Four Mile Run Farmers Market (when in season). But for the class, she came to my house and demonstrated how to make dough for sweet and savory dishes for me and eight other attendees. The class was just as we had hoped — informative, fun and very tasty! Everyone got to sample all the dishes Kremena made while sipping wine. First, Kremena walked us through a standard quiche dough: 2 cups flour, 2 sticks cold butter, 5-6 T cold water, 1/2 t salt. Kremena usually mixes this by hand or with a pastry cutter, but today she used my Kitchenaid mixer. You can also use a food processor, but she says mixing by hand works just as well. After forming the dough,...

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Posted by on Sep 13, 2016 | 3 comments

Spicy Red Banana Pepper Relish

Spicy Red Banana Pepper Relish

We ended our summer garden season with a whole bunch of banana peppers. They hung out long enough to turn red, making them spicier than normal, perfect for a batch of pepper relish. I looked around for a recipe, but couldn’t find anything that matched the ingredients I had, so I came up with my own version: 14 red banana peppers 1/4 – 1/2 cup coarsely chopped onion 1/2 cup apple cider vinegar 1/4 cup water 1/3 cup sugar 1 tsp salt First, I quartered the peppers which gave me a little over 2 cups. I kept some of the seeds for the relish, but most ended up as scraps on my cutting board. Using my mini processor, I coarsely chopped the peppers and the onion, then I transferred them to a sauce pan with the rest of the ingredients. I added enough vinegar mixed with some water to just cover the peppers. I simmered the mix for about 30 minutes until the liquid had reduced and thickened. When...

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Posted by on Jul 5, 2016 | 1 comment

Summer Strawberry Shortcakes

Summer Strawberry Shortcakes

Strawberry shortcakes are one of my favorite summer desserts. They are easy to make, only require a few ingredients I usually already have on hand and the messier they are the better. I use the Joy of Cooking dropped biscuit recipe for for my cake, a mix of strawberries and blueberries and top it off with mascarpone whipped cream. Dropped biscuits come together in about 5 minutes, with only 12 minutes in the oven. Ingredients are: 1 3/4 cup flour 1/2 tsp salt 3 t baking powder 5 T cold butter, roughly chopped 1 cup milk In a mini food processor, combine all the ingredients except the milk — just a few whirls, you can also used a pastry cutter or your hands. Then, transfer the mix to a bowl and stir in the milk. The batter will be thick and lumpy. Drop heaping spoonfuls of batter on a baking sheet and bake at 450 degrees for 12 minutes, or until the tops start to brown. This makes about...

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Posted by on May 27, 2016 | 0 comments

A Beginner’s Guide to Sushi

A Beginner’s Guide to Sushi

Being stuck inside all last weekend because of the rain was the perfect opportunity to make sushi, something I’ve been wanting to try for a while. I purchased many of the supplies at Streets Market in Del Ray — they have a great selection of Asian ingredients. And to make the sushi even easier to roll, I put the nori on the outside. For sushi all you need is: Nori (roasted seaweed sheets) Sushi rice Filling of your choice A really, really sharp knife For my sushi, I cooked 1 1/2 cups of dry sushi rice (yield 4 cups cooked). While the rice cooked (about 20 minutes) I peeled and sliced half a cucumber, half an avocado and about two ounces of smoked salmon. When the rice the done and cooled, I added about 1 T of rice wine vinegar for added seasoning. To assemble the sushi, I placed one sheet of nori on a cutting board and spread about 3/4 cup cooked rice, leaving about an inch at...

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