• 06Dec

    Cherpumple Recipe

    I’m not a baker/cook/chef by any stretch of the imagination, but I (and I figure most of the world) love to try a new recipe

    Picture by JDS

    every now and then. A few weeks ago, a friend of mine had posted a link on his Facebook page about the Cherpumple. For those that haven’t seen or heard of the Cherpumple, it’s essentially a dessert version of the turducken (a chicken inside of a duck inside of a turkey). Chef Charles Phoenix had created the Cherpumple, which was an apple pie baked inside a layer of spice cake, a pumpkin pie baked in a layer of golden cake, and a cherry pie baked in a layer of white cake, all stacked together and smothered in cream cheese frosting.

    I decided to make a version of this for Thanksgiving for my friend, Brian, the head chef at Restaurant 3 in Clarendon, as a “Happy Thanksgiving/Congratulations on Being on Bacon Paradise” gift. However, I don’t like cherry pie. It looks like guts and tastes strange, so I decided to create the Pecpumple: an apple pie baked into a vanilla cake, stacked on a pecan pie baked into a butter cake, stacked on a pumpkin pie baked into a spice cake, and covered in cream cheese frosting (frozen pies, boxed cake mix, canned frosting). In my mind, this was a simple feat, but as it got closer to go-time, I began to worry about the structural stability of this monster (guess that half a Master’s in Engineering didn’t help much). Common sense kicked in and reminded me that cake is generally crumbly and pie is generally gooey. These combined could easily make for a disaster, so I made the cakes denser by adding whole milk and eggs, and decreasing the amount of water added (I kept the oil and butter in because no one likes a dry cake).

    The pecan-butter layer was first, since I failed to read the directions on Phoenix’s website and both the pumpkin and apple

    Click for larger pics.

    pies needed to bake and cool first. The process seemed simple enough; make batter, pour some batter in the pan, add pie, add batter, bake, cool, stack, frost, dive in. Nowhere in the directions mentioned how much batter to cover the pie with, so I ended up with a few smoke alarms screeching, and a nice circular design of batter on the bottom of my oven. Luckily, I was able to clean that with no issue and proceeded to bake each layer, each with less batter overflow. There was a ton of excess cake batter remaining, so I baked a couple of cakes for my office and friends while I waited for the layers to cool.

    Obviously, each layer was quite heavy (pie inside of a cake- duh), and after carefully stacking the apple on top of the pecan on top of the pumpkin and quickly frosting each layer and sides, the Pecpumple was born. Except for that hole where the apple pie filling was oozing out (patched shut with a scoop of frosting), it was just as I pictured. It was a tower of happiness; of pies and cake and frosting and all-around deliciousness.

    Welcome to the world, Pecpumple.

    We brought it to the restaurant, where we would be having Thanksgiving dinner, and placed it in the refrigerator to set a little bit longer. When it was time for dessert, Brian and his sous chef, Sean, cut the masterpiece. One word: glorious. Actually, if I’m being honest, the one word would be “shocked”. The Pecpumple stayed together and didn’t look like the result of a food fight between Betty Crocker and Mrs. Smith. And it was delicious. Very sweet, of course, but a great combination of desserts, and a nice switch-up from the usual pumpkin or sweet potato pie that is synonymous with Thanksgiving. Would I do this again? You bet. Should everyone try this? You bet. Will you get a little stabby when the crust on the pie burns and you have to shave it off with a knife because your oven is old and cooks uneven? You bet. But you laugh and move on. They always say that nothing that’s ever worth doing is ever easy, and this is something that is definitely worth doing. And if it ends up collapsing or imploding, oh well, you now have six desserts smashed into one, so grab a fork and dig in.

    The first slice of the Pecpumple. Eat your heart out, world.

    -Guest Blogger Janet (JDS)

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  • 24Sep

    Apple Appreciations

    By Chef Michael Kiss of Whole Foods Market in Arlington.

    Rustic local ginger gold apple pie with raisins and pecans. Happy harvest season!

    Is it true an apple a day can keep the doctor away? Good nutrition is always a prescription for good health. But it IS true that an apple a day make a chef come out and play.
    -
    I am an apple fan. I would even consider myself a superfan. I have many fond memories of picking apples with my family and of a bushel basket of apples that sat under the chopping block in our kitchen. That was the apple stash for the autumn and beginning of winter. So many quick snacks as well as pies and treats came out of that basket. It was always such a sad event when we had to switch to grocery store plain (red delicious) apples after the last apple was taken from the basket.
    -
    Well, we can still find plenty of orchards and farmers markets to find fresh amazing apples, but gone are the days of grocery store plain apples. Here at Whole Foods Market we take pride in offering the best local apples we can find.
    -
    Apple Facts I:
    • The crabapple is the only apple native to North America.
    • Apples come in all shades of reds, greens, and yellows.
    • Two pounds of apples make one 9-inch pie.
    • Apple blossom is the state flower of Michigan.
    • 2,500 varieties of apples are grown in the United States.
    • 7,500 varieties of apples are grown throughout the world.
    • 100 varieties of apples are grown commercially in the United States.
    • Apples are grown in all 50 states.
    • Apples are fat, sodium, and cholesterol free.
    • A medium apple is about 80 calories.
    • Apples are a great source of the fiber pectin. One apple has five grams of fiber.
    -
    Gingered Curry Apple Salad
    3 tart apples cored and sliced. Keep in water with a little lemon juice in it.
    ½ red onion sliced
    2 stalks of celery sliced on a bias
    ¼ C of raisins (red or white)
    ½ tsp of mustard seed
    3 Tbs. cider vinegar
    1 tsp. oil
    ¼ tsp curry powder
    1 tsp. sugar
    Season with salt and pepper
    Combine ingredients and let stand 1 hour before serving.
    -
    Apple Facts II:
    • Apples are a member of the rose family.
    • Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
    • The largest apple picked weighed three pounds.
    • Europeans eat about 46 pounds of apples annually.
    • The average size of a United States orchard is 50 acres.
    • Many growers use dwarf apple trees.
    • Charred apples have been found in prehistoric dwellings in Switzerland.
    • Most apple blossoms are pink when they open but gradually fade to white.
    • Some apple trees will grow over 40 feet high and live over 100 years.
    • Most apples can be grown farther north than most other fruits, because they blossom late in spring, minimizing frost damage.
    • It takes the energy from 50 leaves to produce one apple.
    -
    Basic Gastrique
    This is a basic recipe for a classic French autumn sauce traditionally for game. It is a versatile sauce and is excellent for fish and vegetables as well. The basic recipe to remember is a balanced sweet and sour element mixed with the richness of reduced stock. Fruit vinegars add great interest to the flavor and often have sweet/tart elements in their flavor.
    -
    Apple Gastrique
    1 box of chicken or beef stock, simmered and reduced by 75%
    -
    ½ C. cider vinegar
    ½ C. sugar
    1 apple diced
    Mix vinegar and sugar and reduce by half. Add in the stock reduction. Taste and adjust seasoning.
    -
    If too sweet add vinegar. If too tart add sugar. If too bright add stock, if too muddled add vinegar /sugar mixture.
    Next while still hot add the diced apple and let simmer for 1 minute to soften the apples.
    For added richness whole butter can be whipped in, but I prefer to keep it lighter and omit the butter.
    -
    The sauce should be thick enough to coat the back of a spoon, but it shouldn’t be as thick as gravy.
    -
    Apple Tips:
    • Apples store better at room temperature
    • A little lemon juice in some water will help keep apples from browning. Don’t leave them in water too long as it may make the apples soft.
    • Cook your apples before you make a pie and they will keep the pie crust full. No pie caves!
    -
    Enjoy life and eat well!

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  • 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):

     

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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.

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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!

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  • 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


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