Crops that thrive in the heat– Burgundy Okra, Shishito Peppers, Red Amaranth

Early last week we pulled up the last of the arugula, peas and red oakleaf lettuce knowing they would not survive the heat.  In their place we planted seeds– Burgundy Okra from Seed Savers Exchange, Shishito Peppers and Red Amaranth seeds both from Kitazawa Seed Co..  Seven days later all have sprouted, we should be eating okra and shishito peppers by early August and amaranth sprouts in a week.

Mid May Wedding Flowers

 

 

 

 

 

 

 

 

The northern hemisphere peony season is winding down (I can usually get southern hemisphere peonies starting in late November).  These photos from a mid-May wedding at Dahlgren Chapel and The Cosmos Club feature local peonies at their peak.  I was excited to work with the photographer Brian Tropiano for the first time, thanks for the photos.  And, thanks to Arney from Pineapple Productions for coordination.

Friends for Dinner Friday June 22

Six of us had dinner at our house on Friday night– it was hot outside we dined under a ceiling fan– I cooked nearly everything on the outdoor wood burning grill to keep the inside temperature down– grabbed ingredients at the Penn Quarter Farmers market in about 5 minutes and later figured out what went with what– lots of small dishes driven by the herbs in my garden and ingredients– so much good food to choose from this time of year including first corn okra and apricots of the season– had food on the table when friends arrived so there would be no jumping up and down just a relaxed visit... For me, a perfect summer night!

Dinner: Stuffed Zucchini Blossoms, Tomato with Peach and Basil, Corn with Leek Sorrel and Okra, Giant White Lima Beans with Green Tomatoes and Garlic Chives, Baby Collards with New Potato and Rosemary, Rhubarb Ketchup,  Small Cucumbers with Salad Burnet and Mint, Eggplant with Beets Beet Greens and Onion, Maiitake Mushrooms, Spelt Bread

Dessert: Macadamia Coconut Macaroons, Tiny Lavender Cakes with Rose and Pistachio, Gooseberries, Black Raspberries, Watermelon, Apricot, Coconut Cream, Bittersweet Chocolate

(Tissot) Cremant du Jura Brut, (Henri Jouan) Bourgogne Pase-Tout-Grain 2009

Cooking in Austin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Magical getaway last week to Austin included a nomadic Home Restaurant with a menu influenced by Texas ingredients.  There is a wonderfully large amount of food being grown within the Austin city limits.  Huge thanks to our host as well as Stephanie and Kim (also dinner guests) of the breathtaking Rain Lily Farm for memorable herbs including French Anise Seeds which from now on will be a constant in my DC garden, Sebastian of Countryside Farm for the Wild Hog and Rabbit, Antonelli's Cheese Shop who had an experimental cheese from our favorite Jasper Hill Farm, and Casey the Chef from Justines who cooked with me and helped me gather stellar ingredients for the meal.

Already looking forward to the next!

PASSING (tastes from the kitchen): Black Eyed Peas with Oregano, Roasted Rabbit with Rhubarb Ketchup, Corn and Lime and Garlic Chive, Brussel Sprout with Ginger, Fig Basil and Balsamic, Roasted Eggplant with Small Celery

SEATED

Turbot with Leek, Armenian Cucumber and Grainy Mustard (24 hour bread)

Arugula with Morel, Porcini, Shallot and Red Wine Vinegar (buckwheat herb bread)

Wild Hog with Basil Mashed Potatoes, Roasted Green Tomatoes, Okra, and Spicy Cabbage (olive oil spelt bread)

Washed Moses Cheese and Walnut Cracker

Zucchini Olive Oil Cake with White Peaches, Blackberries and Anise Cream

Small Bites: Chocolate Chocolate Chip Macadamia Cookie, Chocolate Cake with Fresh Mint, Salty Rosemary Walnut Biscotti, Lavender Cake Rose Icing and Pistachio

Take Home: Warm Fig and Chocolate Bread

Honeyberry?

Looking for something else on the internet last week I came across a pair of Honeyberry bushes for sale...  I learned that the Honeyberry is a variety of honeysuckle that bears sweet fruit and can be grown in our area.

Unfamiliar with them I needed them for our garden.  The two plants arrived in the mail and are planted.  I do not expect them to bear fruit until next summer but I am quite anxious!

Home Restaurant May 12, 2012

Good friends hosted a Home Restaurant at 1508, their invitees included some old friends of ours, one of the hosts daughters came early in the morning and made bread with me, some fabulous first time guests–  It was fun!

PASSING

Quail Egg with Chives on Shiitake, Grilled Guinea Hen, Veal Sweetbreads with Rhubarb, Stinging Nettle Broth, Baby Leek with Mustard, Pickled Radish

Lemon Verbena Vodka Cocktail, (Domaine de Mirail) Colombard Gascogne 2011

SEATED

Soft Shell Crab with Carrot and Sorrel– 48 Hour Bread

(Chateau Les Valentines) Cotes du Provence Rose Estate 2011

Morel, Porcini, Fiddlehead Fern, Ramp, Fava Bean Greens and Red Asparagus– Buckwheat Herb Bread

(Henri Jouan) Bourgogne Passe-Tout-Grain 2009

Lamb Shoulder with Spring Garlic, Sugar Snaps, Olives, Preserved Lemon and Pea Shoots– Spelt Foccacia

(Domaine du Gour de Chaule) Gigondas "Tradition" 2007

Windermere Cheese and Walnut Cracker

Lavender Pistachio Cake with Frozen Lemon Balm, Strawberries and Candied Pistachio

(Tissot) Cremant du Jura Brut NV

Bites: Chocolate Cake with Fresh Mint, Popcorn Drops and Salty Rosemary Biscotti

Take Home: Fig Walnut and Chocolate Bread, Flowers

New Roux Spoon

John just came back from Louisiana with a roux spoon made of cypress.  I had never seen one before–  the story goes that a cabinetmaker, Greg Arceneaux,  noticed that when he made a specific type of chair, scraps of wood were formed in the perfect shape of a spoon that would help facilitate the making of roux.  We do not generally use roux in our cooking but to me it is the perfect mashed potato spoon– the sharp edge helps dislodge the potatoes that stick to the pot. Right now with basil in season I am sure it will be put to good use making lots of basil mashed potatoes.  Also I am really excited to know about Greg Arceneaux's work which is based in the traditions of Louisiana Acadian and Creole furniture.

Tree Peony– gone until next year

The fall before our daughter Martin-Lane was born, nearly 13 years ago, we planted a tree peony. The first flower bloomed on April 16, the day she was born, and on her birthday for the first 9 years of her life.  A couple years ago a cool early spring delayed the flowers opening until the end of April. This year they bloomed on April 5th.

Tree peonies have larger and more delicate flowers than more common bush peonies. The trees grow slowly and prefer not to be moved. Tree peonies buds are formed above the ground on the woody stems during the fall so take care not to prune in the fall or you will not have any flowers the following spring. With bush peonies next years buds are also formed in the fall but in the underground rhizome so cutting leaves will not affect the next springs flowers. Tree peony flowers only last a few days on the tree or in a vase.  Like all peonies if you want to use the bloom as a cut flower cut as soon as the bud feels like a marshmallow, before the flower actually opens. Place the cut stem immediately in cold water, most likely the flower will open in a few hours.

My Flowers and Food, Here and There...

Fun to look back at one of my favorite weddings of last year on a recent Snippet & Ink Post– Ritzy Bee coordinated, Kate Headley photos–

 

 

 

 

 

 

 

 

 

 

 

 

 

Today Kate Headley posted photos from a recent bread making class at 1508.

Earlier this week Washington Bride and Groom blog featured a fall wedding coordinated by Amber Karson Events and photographs by Alexandra Friendly.

Calcium without Dairy

Davina Sandground of Nutrition Groove and I collaborated on a class today focusing on getting calcium through non-dairy sources.  Davinas sources for research on the subject include  The Nurses' Health Study and the work of Dr Walter Willett. She began the class with the question– Did you know that the countries that consume the most dairy in the world also have the highest rates of osteoporosis?  Davina talked about the reasons and identified best sources of calcium to nurture strong bones including almonds, edamame, figs, blackstrap molasses, brown sesame seeds, wakame, bok choy, white beans, sardines, collard greens, wild salmon, hazelnuts...

Based on these foods I came up with easy recipes to eat throughout the day.  Below is what we cooked in class today, some are detailed recipes and some are lists of ingredients–

BREAKFAST

Carrot Muffin

½ c silken tofu pureed, ½ cup almond milk, ¼ cup molasses, ¼ cup date sugar, 3 tablespoons coconut butter softened, ½ cup almond meal, ½ cup whole wheat flour, 1 cup wheat bran, 2 teaspoons baking soda, 1 teaspoon baking powder, 3 cups grated carrots, 1 cup coarsely chopped almonds, pinch salt

  1. Combine all ingredients thoroughly.
  2. Bake immediately in a 350 degree oven until they test clean, 10-20 minutes depending on the size.  Or refrigerate for up to 3 days before baking.

Calcium Shake Ingredients

Kale, almond milk, raw almond butter, orange, date, macca, brown sesame seeds, molasses, ice

SIDES

Wakame Salad

½ ounce wakame dried, 1 tablespoon soy sauce, 3 tablespoons rice wine vinegar, 1 teaspoon honey, 1 teaspoon mirin, ½ teaspoon salt, ½ cup thinly sliced cucumber, ½ cup cooked Edamame white if possible

  1. Soak the wakame in a bowl covered with lukewarm water for 20 minutes, drain, chop and remove any hard bits.
  2. In a small bowl combine soy, vinegar, hone, mirin and salt.
  3. In a large bowl combine seaweed, sauce, cucumbers and edamame.
  4. Serve immediately or make in advance, chill and stir before serving.

Marinated Collard Green or Turnip Green Sesame Salad

Brown sesame seeds, cider vinegar, olive oil, honey, salt, pepper, turnip greens or collard greens julienned

  1. In a high speed blender combine sesame seeds, vinegar, olive oil, honey, salt and pepper.
  2. In a large bowl combine the turnips greens with the sesame mixture, taste and adjust the salt and pepper to taste.

Fig and Kale Salad

Fresh or dried figs if dried soak in water for 15 minutes and drain before using, roasted garlic, balsamic vinegar, olive oil, salt, pepper, kale julienned

  1. In a high speed blender combine the figs, garlic, vinegar, olive oil, salt and pepper.
  2. In a large bowl combine the kale with the fig mixture, taste and adjust the salt and pepper to taste.

Baked White Beans with Molasses

4 cups cooked white beans, 1 cup very finely sliced onion, 1 clove garlic very finely chopped, 3 tomatoes chopped, ¼ cup molasses, 2 tablespoons honey, 2 tablespoons cider vinegar, 1 teaspoon dried mustard, freshly ground black pepper, pinch nutmeg, pinch cinnamon, salt

  1. Preheat oven to 325 degrees.
  2. In a large bowl combine beans, onion, garlic, tomato, molasses, honey, vinegar, mustard, pepper, nutmeg, cinnamon and salt.
  3. Place in a casserole dish and cover with tin foil.  Bake for 2 hours.

FISH

Sardines, Mustard, Bok Choy Salad

1 tablespoon grainy mustard, 1 ½ teaspoons sherry vinegar, 1 ½ teaspoons lemon juice, 1 tablespoon olive oil, salt and freshly ground black pepper to taste, 1 tin Sardines packed in water and drained, 1 medium head Bok Choy julienned

  1. In a large bowl wisk together the mustard, vinegar, lemon juice, olive oil, salt and pepper.
  2. Add bok choy and toss, add sardines toss and serve immediately.

Salmon Patty

1/2 cups cracked wheat, 1- 7.5 ounce can wild salmon with skin and bones, ¼ cup silken tofu processed with calcium sulfate, 2 teaspoons chopped chives, salt and freshly ground black pepper to taste

  1. Place cracked wheat in a bowl and cover with 1/2 cup boiling water, cover and let sit for 15 minutes.
  2. In a food processor combine half of the can of salmon, tofu and chives.  Process until smooth.
  3. Place cracked wheat, salmon mixture and remaining half can of salmon in a bowl and mix thoroughly.  Season with salt and pepper to taste.
  4. Form into patties.
  5. Heat a heavy bottom skillet over medium heat, spray the skillet with grape seed oil spray.  Cook until browned on one side, flip and cook to brown on the other side.

DESSERT

Figs (fresh or dried) Stuffed with Chocolate and Hazelnuts

Home Restaurant Saturday April 7

We enjoyed our evening last night thanks to our fabulous guests, farmers, wine importer and other purveyors who provided us with ingredients... PASSING

Fiddlehead Ferns, Scrambled Eggs with Wild Chive, Watermelon Radish with Parsley, Smoked Potato with Truffle Salt, Seared Scallop with Pickled Ginger, Shad Roe with Sorrel, Grilled Rabbit with Grainy Mustard

Lemon Balm Vodka Cocktail, (Chateau Les Valentines) Cotes du Provence ROSE Estate 2011

SEATED

Pork Shoulder with Baby Kale, Morels and Ramps– 48 hour Bread

(Chateau Pradeaux) Bandol Rouge 2005 

Turnip and Black Walnut Gratin with Asparagus, Salad Mache and Argon Oil– Olive Oil Herb Bread

(Jonathan Pabiot) Pouilly-Fumé 2010

Halibut with Salsify, Carrots, Leeks, Chard and Black Rice– Cornmeal Bread

(Francois Gaunoux) Bourgogne Rouge 2007

Harbison Cheese with Walnut Cracker

Banana Cake with Frozen Vanilla, Champagne Mango, Oranges and Candied Hickory Nuts

(Moutard) Brut Champagne Grand Cuvee NV

Bites: Chocolate Cake with Beets, Coconut Almond Macaroon, Salty Chocolate Macadamia Nut Biscotti

Take Home: Fig, Walnut and Chocolate Bread