Monday, March 30, 2009
Yields 4 plates
4 5 oz oz. portions of black cod(Grouper and tilefish also work well)
Garbanzo bean puree:
2 cups of Fresh Garbanzo Beans, already shelled(Canned work as well)
2 shallots, julienned
2 cloves garlic, sliced thin
¼ cup Diced applewood smoked bacon
2 cups of chicken stock
Pickled Pearl Onions:
12 Red Pearl Onions
2 garlic cloves
1 tbsp whole coriander
1 bunch fresh thyme
1 cup red wine vinegar
½ cup water
Salt to taste
12 yellow grape tomatoes
12 red cherry tomatoes
12 pcs Applewood Bacon(cut into small cubes)
3 cloves garlic
1 tbsp smoked paprika
1 bunch thyme
2 cups extra virgin olive oil
Salt to taste
Vegetable oil for sautéing
12 Chervil Pluches
Place the applewood smoked bacon in a saute pan and heat slowly to render out the bacon fat. Add the shallots and garlic and sauté until translucent. Add the garbanzo beans and chicken stock, then cook until the beans are tender (About 30 minutes). While the bean mixture is still hot, place it in a blender and puree it until it is smooth. Pass the puree and season it with salt. Set aside for later.
For the pickled Pearl onions:
Place the vinegar, water, salt, sugar, coriander and thyme in a pot and bring to a boil. Add the pearl onions and immediately transfer the whole mixture to a tight fitting container with a lid. Place a piece of saran wrap directly on the surface of the liquid to ensure complete contact with the onions. While the mixture is still hot, place the lid on and let sit for at least 4 hours.
For the Tomato Confit:
Preheat your oven to 300 degree F. Place all of the ingredients together in a shallow casserole dish and cover with aluminum foil. Place the dish in the oven and cook for approximately 30 minutes or until the tomatoes just begin to blister. Remove the dish from the oven, and also remove the foil. Allow the tomatoes and bacon to cool inside the oil.
To assemble the dish
In a hot pan with a thin coating of vegetable oil, sear the pieces of black cod on high heat for 2 minutes and then lower the heat to medium. When you have achieved a nice golden color, flip the fish and continue to cook on medium heat until the fish is cooked. Set fish aside and keep warm. Heat up one tablespoon of garbanzo bean puree for each plate and the make a line with it on the plate. Place the fish diagonally crossing the puree. Take 3 pieces of the bacon that were cooked with the tomatoes, and crisp them up in a hot pan with a touch of vegetable oil. Drain the pieces of bacon on a paper towel and then arrange them on the plate as you like. Take 3 yellow, and three red tomatoes out of the olive oil with a slotted spoon and place them in a small bowl with three of the pickled onions. Gently toss the tomatoes and onions with a touch of salt. Arrange the tomatoes and onions on the plate as you wish. To garnish each place drizzle a spoonful of the confit oil with paprika over the fish and the rest of the dish. Garnish a couple of the tomatoes and onions with the chervil pluches.
Photos by Mary Diaz
Thursday, March 26, 2009
Recently I went to the Embassy of Canada for an evening reception featuring a sampling of the best of Canada’s culinary treasures prepared by a team of White House Chefs led by Executive Chef Guy Mitchell. Canadian companies were on-hand to showcase their specialty food, beverage, and seafood products to U.S. retail and food service buyers. The food was delicious, the company was lovely and the Canadian Embassy is impressive. All of the products were from Cananda...lobster, crab, shrimp, mussels, ice cider wine, etc. We met friends from A Southern Season from our former home in North Carolina. We also had a great time chatting with White House and Navy chefs. We hope to do a Taste of Canada show soon!
Friday, March 20, 2009
Crazy for Cupcakes: Cupcakes have become a national pastime, thanks in part to the now famous Magnolia Bakery. Everyone just can’t get enough of this sweet goodness. Lauren will teach you how to make some fabulous cupcakes at home as well as exploring some of the best places to get cupcakes in the DC area.
Wednesday, March 18, 2009
How about the Blue Devil:
Pour all liquids into a shaker filled with ice. Strain into a martini glass. This will be perfect for Thursday night at 9:30 p.m. Go Duke!
Monday, March 16, 2009
Tell us about your cooking background. I began cooking when I was in high school and in my senior year I did a work-study program and was able to spend half of my day actually working in the kitchen. I worked under 2 Italian chefs and really learned a lot about working in restaurants. I decided to go to culinary school up in Baltimore, but I felt that I wasn't getting enough out of it so I quit and went back to restaurant kitchens and that's where I learned everything I know: how to make sauces, use different ingredients and run a kitchen.
Favorite ingredient? Fresh, ripe tomatoes
How would you describe DC Cuisine? I've lived up and down the east coast my whole life including just outside of the city in Maryland, but I'm not really sure how I'd describe DC cuisine.
What are your most exciting challenges right now? My most exciting challenge right now is just ensuring that Vapiano in Chinatown is successful. It's great being part of such a growing concept like this.
How long have you lived in DC and how did you end up here? I've lived here only for 2 months now. I came down to DC because I've worked with some of Vapiano's leaders in the past, including CEO Bill Bessette, and they're great to work with. When they asked me to be a part of this, I jumped at the chance!
Who are your culinary inspirations? I would have to say Paul Prudhomme, Rick Bayless and my Grandmother.
What is the most enjoyable aspect of your job? The most enjoyable aspect of my job is the people that I work with. I really enjoy building that relationship with my staff...and I want to create a workplace that people WANT to work in rather than HAVING to work at.
What is your favorite local restaurant and why? I really love Thai and Asian restaurants and my favorite is actually up in Columbia, Maryland...it's a little place called An Loy and it has great pho and bubble tea.
What is your favorite Food Network Show? The original Iron Chef.
How do you de-stress after a long day of working? I like to unwind with a beer with some of my friends.
Do you have a favorite cookbook? I have a signed copy of Paul Prudhomme's Louisiana Cooking.
Describe your culinary personality. I think I'd have to describe it as fast-paced and exciting. I like to cook in front of people and have that pressure on me.
Thursday, March 12, 2009
Although it was raining we still had a great time. I was hoping for food after 8 hours on the plane, but they didn't have any. There are a couple of restaurants close by. Cakebread is a small family owned winery that produces some of the top wines in the Napa Valley. If you are looking to try Cakebread in DC, head to Old Ebbitt. The staff is highly knowledgable and friendly. I would recommend that you make a visit soon!
Tasting room fee: $10 Appointment Needed
Wine price range: $25-$105
8300 Saint Helena Hwy
Rutherford, CA 94573
Tuesday, March 10, 2009
Capital Cooking with Lauren DeSantis will begin airing in Australia this month. We are now in 25 U.S. Cities as well as Australia and New Zealand. With your help, we will continue to expand. Podcasting is coming soon!
Capital Cooking is a ½ hour program that airs on Comcast Channel 95 and RCN Channel 10 in DC, Cox Cable Channel 10 in Fairfax, Access Montgomery TV 19 and 21 in Maryland, KDHX Channel 21 St. Louis, Missouri, Windsor Community Television in Windsor, Connecticut, People TV Channel 24 in Atlanta, Georgia, MCAM Channel 23 in Manchester, New Hampshire, CCTV in Concord-Carlisle, Massachusetts, The Peoples Channel 8 in Chapel Hill, North Carolina, Saco River Community Television in Hollis, Maine, TV2 Channel 2 in Manistee, Michigan, HCTV in Herndon, Virginia, HPA-TV in Hibbing Minnesota, SCTV in Saugus, MA, TBNK in Covington, Kentucky, WITC Channel 6 in New Richmond, Wisconsin, DATV in Dayton, Ohio, KCAT TV Channel 15 in Los Gatos, California, NCTV in Nevada City, California, Channel 20 in Gilroy, CA, WCTV in Waterloo, Iowa, Philadelphia Community Access Coalition, Philadelphia, PA, FLTV in Fair Lawn, New Jersey, CAT3 TV in Columbia, Missouri, Aurora 8 in Aurora, Colorado, Triangle Television in New Zealand, Channel 31 in Adelaide, Australia as well as http://capitalcooking.chanz.tv/. The show reaches approximately 4 million households in DC, Maryland, Virginia, Iowa, California, Colorado, Connecticut, Georgia, Ohio, Maine, Massachusetts, Michigan, Missouri, Minnesota, New Hampshire, New Jersey, Pennsylvania, Wisconsin, Kentucky, North Carolina, Australia and New Zealand. Clips of the show are also available for viewing at http://www.youtube.com/user/capitalcooking.
Monday, March 9, 2009
If you are in the mood for a lot of food, check out Meritage Restaurant in North Bethesda. It is located across the street from the White Flint Metro. It is a little hike if you live in the city, but it is a pretty good deal so it might be worth your while.
Friday, March 6, 2009
Wednesday, March 4, 2009
Yields 4 plates
These scallops are delicious! Chef Daniel from 1789 taught me how to make the beet puree and pistachio puree...perfect flavor combinations. Not only is he a great chef, but he is also really funny. This episode is airing all month so make sure to check it out.
12 10/20 Maine Scallops
1 Large Red Beet
½ tsp Truffle Oil
2 Tbsp Vegetable oil
Salt To taste
¼ Cup shelled and cleaned pistachios
3 Tbsp of Vegetable oil
3 baby beets (assorted colors)
3 Blue Foot Mushrooms, cut in quarters (or other meaty mushroom)
2 Tbsp Shelled and cleaned pistachios (chopped)
1 Tbsp Whole Butter
Vegetable Oil (For Sautéing)
For the Beet Puree
Steam the large beet until it is fork tender. Let the beet cool slightly and the peel it using an old kitchen towel. Once peeled, cut the beet into small pieces. Put the pieces of beet into a blender with the truffle oil, vegetable oil and salt. Blend on high speed. If the beets do not blend, add a touch more vegetable oil until it does. Pass the puree through a fine sieve. Set aside at room temperature.
For the Pistachio Puree
Preheat your oven to 300 degrees F. Place the whole, shelled pistachios on a baking sheet and toast in the oven for 8 minutes. Remove from the nuts from the oven, and while they are still warm, put them into a blender with the vegetable oil and blend on high speed until the puree is smooth. Set aside at room temperature.
For The Baby Beets
Steam the baby beets until they are fork tender. Peel them as you did the large red bit. Trim of the top and bottom ends. Cut the beets into quarters and
To Make the Plate
Heat up a sauté pan to medium high heat and add just enough vegetable oil to coat the bottom of the pan. Season the scallops with salt and add them to the hot pan. Cook them on one side until you have achieved a nice golden color. Flip the scallops and repeat the process on the other side. Set the scallops aside and keep them warm. Make sure you maintain a high enough temperature so you develop the color before the scallops over cook. Also, be careful not to burn the scallops. After you remove the scallops from the pan, add the mushrooms and sauté quickly until they are tender and golden, then set aside and keep warm. Take the quartered beets and place into another cold sauté pan. Add the tablespoon of whole butter and 2 tablespoons of water to the pan and cook until you have formed a thick glaze on the beets. Season the beets with salt. Set the beets aside and keep warm
To Finish the Plate
Drag a tablespoon of beet puree on a plate. Place 3 dime sized dots of pistachio puree randomly along the streak of beet puree. Arrange the hot scallops, mushrooms, and beets, as you like along the streak of beet puree. Top the scallops with the crumbled pistachios.
Monday, March 2, 2009
Upcoming Episodes Airing in March
Cox Cable Channel 10 in Fairfax:
1789: 1789 was a significant year in Washington’s history: its original site was purchased by Archbishop John Carroll, the founding Father of Georgetown University; the Constitution of the United States was adopted; and Mayor Robert Peter incorporated the village of Georgetown. Join Lauren and Chef Daniel Giusti of 1789 Restaurant as they demonstrate simple, traditional cooking methods, highlighting the flavors and integrity of the region’s best ingredients.
Time slot during the 4th week of the month, Mon@1130p, Thurs@930a, and Wed @4am.
DCTV Comcast Cable Channel 95 in the District:
Food Bloggers Challenge Part 1: Comfort Food. Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.
Food Bloggers Challenge Part 2: Comfort Food. Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.
KDHX Charter Cable Channel 21 in St. Louis, Missouri
Every Wednesday at 1p.m.
French Cooking Techniques: Lauren and Chef Paul Stearman from Marcel’s Restaurant will whip up a delicious Scallop Ceviche, Bison Strip, and Fresh Berry Napoleon complete with the perfect wine pairings.
Access Montgomery TV 21 in Maryland
Every Tuesday at 7p.m.
3/3/09 1789: 1789 was a significant year in Washington’s history: its original site was purchased by Archbishop John Carroll, the founding Father of Georgetown University; the Constitution of the United States was adopted; and Mayor Robert Peter incorporated the village of Georgetown. Join Lauren and Chef Daniel Giusti of 1789 Restaurant as they demonstrate simple, traditional cooking methods, highlighting the flavors and integrity of the region’s best ingredients.
3/10/2009 A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.
Ethiopian Cuisine: Join Lauren and the owners of Etete as they make Ethiopian Soul Food including injera, Awaze Tibs and an Ethiopian dessert.
3/24/2009 Food Bloggers Challenge Part 1: Comfort Food. Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.
CAT3 TV in Columbia, Missouri
- American Classics
Mon, 03/02/2009 5:00pm
- American Classics
Wed, 03/04/2009 5:00pm
- American Classics
Fri, 03/06/2009 5:00pm
- Asian Fusion Dishes
Mon, 03/09/2009 5:00pm
- Asian Fusion Dishes
Wed, 03/11/2009 5:00pm
- Asian Fusion Dishes
Fri, 03/13/2009 5:00pm
- Asian Fusion Dishes
Mon, 03/16/2009 5:00pmPhoto by Mary Diaz
Sunday, March 1, 2009
Last night we checked out another neighborhood restaurant, Indulj. This place used to be Duke City. It just opened in December and they serve Southern tapas. The service was very good and they have live jazz. We ordered catfish nuggets, fried macaroni and cheese, my uncle's shrimp, and the stuffed mushrooms. The shrimp had excellent flavor with a little kick. The fried macaroni had potential, but it was cold in the middle. They probably pre-made them and refrigerated them and then when they fried them they didn't get cooked all the way through. The stuffed mushrooms and catfish were both average. I wouldn't order those again because the mushrooms were luke warm and the catfish mostly batter and really greasy. They don't have a very good beer selection. (only 4 choices) This is a good place to go to grab a drink with friends and to listen to live music but I wouldn't recommend it as a dinner destination.
1208 U street
Washington, DC 20009