• 21Nov
    Justin Swain knows Gluten-free Baking!

    Justin Swain Knows Gluten-free Baking!

    At twenty-six years old, Philadelphia native, Justin Swain, has already achieved a lot.  He lived the exciting life of a bike messenger for five years. Then growing fed up with the unpredictable nature of the job, he decided to follow his dreams and attend culinary school. He ended up graduating valedictorian of his class and becoming the executive chef of a top restaurant in Philly. Now a year after taking over the reins at Rex 1516, a Southern-inspired restaurant with a modern day twist, and Justin Swain has definitely made a lasting impression.

    What distinguishes Justin even more is his empathy and consideration for people with dietary restrictions. Justin began preparing gluten-free food for his girlfriend’s father who has celiac disease. He was concerned about the blandness of most gluten-free foods and began experimenting to improve the flavors. When he took over the restaurant, he soon became aware of the increasing number of gluten-free requests and decided to implement some of his new creations as a specialty gluten-free menu at Rex 1516. He now offers gluten-free rolls, baguettes, delicious desserts as well as a full selection of gluten-free appetizers and entrees.

    Unfortunately for us here in the DC area we are not able to enjoy his cooking first-hand. But luckily for us, Justin has graciously released the recipe for his newest gluten-free Thanksgiving creation. So we have the pleasure of enjoying his delicious pumpkin pie in the comforts of our own home. Best part of all, it’s an easy recipe to prepare and doesn’t even need to be baked, giving you one less thing to worry about in the midst of your holiday preparations this year. Enjoy everyone and have a Happy Thanksgiving!

    Gluten-free Pumpkin Pie!

    Gluten-free Pumpkin Pie!

    No Bake Pumpkin Pie (Gluten Free)

    Pie Crust

    2 1/4 cup ground raw hazelnuts

    3/4 cup cocoa powder

    1/2 cup coconut oil

    9 dates, stoned

    – Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.

    – Add coconut oil to powder mixture and mix well.

    – Place dates in a small bowl and mash with a fork.

    – Add dates to dough-like mixture and combine well with hands.

    – Place crust into 9-inch round pie pan.

    – Place crust in refrigerator while making filling.

    Filling

    1 (8-ounce) package cream cheese, softened

    5 tablespoons unsalted butter, softened

    1 1/2 cups powdered sugar

    1 tablespoon pure vanilla extract

    1 teaspoon molasses

    2 1/2 teaspoon pumpkin pie spice

    1 (15 ounce) can pumpkin puree

    -Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.

    -Add the powdered sugar to the mixture and beat until smooth and fluffy.

    -Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.

    -Spoon the filling into the pie shell.  Let pie chill in the fridge overnight.  (very important that it chills overnight or it won’t setup)

    -JPM (Joyana)

    Rex 1516 on Urbanspoon

  • 18Nov

    Show Me The Money AltonFriday’s post about Mysticart’s nationwide search for a host for a food show got me thinking, so I did some research for similar opportunities.

    You too can be on TVFN or the Cooking Channel! These shows are for individuals (Next Food Network Star, America’s Greatest Home Cook, Cutthroat Kitchen, Chopped), teams (Food Truck Face-off, Food Court Wars), or Restaurants/Businesses (Restaurant Divided, Mystery Diners, Restaurant Impossible).  A couple of those shows can even set you up in a new business (Food Truck Face-off, Food Court Wars). You can even tell Guy Fieri where to go (in a good way) with his show Diners Drive-ins and Dives.

    The Fox shows (Masterchef, Hell’s Kitchen, Hotel Hell, Kitchen Nightmares) are casting as well.

    Here is one for DC area college students.

    I found a Bravo casting page that includes Bravo’s Top Chef but it is for the previous season. They should update it at some point.

    -JAY

  • 15Nov

    FinerDinerLogoI have my application submitted. 🙂 You have a week to submit yours.

    -JAY

    MysticArt Pictures is pleased to announce we are executive producing with Kids at Play the new show FINER VS. DINER and launching a nationwide host search!
     
    We are searching for food critics, food bloggers, restaurant experts, chefs, restauranteurs, and magazine editors! We are moving very quickly and the deadline for submitting your application will be next Friday so foodies, now is your time to apply!”

    MYSTICART PICTURES LAUNCHES NATIONWIDE HOST SEARCH

    MysticArt Pictures is pleased to announce we are executive producing with Kids at Play the new show FINER VS. DINER and launching a nationwide host search!

    We are searching for food critics, food bloggers, restaurant experts, chefs, restauranteurs, and magazine editors! We are moving very quickly and the deadline for submitting your application will be next Friday so foodies, now is your time to apply!
  • 07Nov
    beef_1

    Here’s a burger.

    What can be better than having great tasting, hormone free, locally raised beef delivered to your door? In a society that now focuses on the importance of eating organic and knowing where your food comes from, the Firelands Cattle Company comes to the rescue. We were lucky enough to be given a box of Firelands’ products to review.

    The Firelands Cattle Company began with the intention of bringing the Kobe style raising practices to the heartlands of America. Their business practices center on the motto that they are involved in every step of the customer experience ranging from the rearing, production, packaging, and delivery to each customers’ doorstep. Therefore, you as the consumer can know EXACTLY where your food comes from and can rest assured that there is a stamp of approval guaranteeing that each cow is hormone free and given an all-natural feed consisting of corn, oats, and grains. The result? Some of the greatest tasting red meat in the world. Go to their website for a full scientific explanation of what makes the kobe style the best.

    beef_chili

    Beef Chilli.

    Each order is vacuum sealed and freezer packed to arrive completely fresh and ready for consumption at your door step. They offer hamburger patties, sirloins, rib-eyes, T-bones, ground beef and more. I was fortunate enough to try the hamburgers, ground beef and a sirloin myself. The steak was so tender it literally melted in my mouth. And both the hamburger patties and ground beef were packed with delicious flavor. The hamburger was plump with delicious moist juices and the ground beef made the best chili I’ve had this year.

    You can order Firelands’ beef yourself and see why American Kobe Beef is the way to go for freshness and flavor.

    -JPM (Joyana)

    Editor’s Note (JAY): I tried the burgers, and they were excellent grilled (and topped with my own home-made Chimichurri). 🙂

    Disclosure: From time to time, we are given free items, meals, or entry to events.

  • 29Oct
    rsz_relayfoods

    This is what was supposed to be in the produce box, but they ran out of some items so made substitutions. It would be nice if this list was representative of what they actually gave me in the box.

    I recently added an ad/coupon for Relay Foods (a grocery pickup/delivery service) to the right side of DCFüd so that our readers can save $20 off of $60 on their first order. Relay Foods has many good quality products including those from local businesses and farms. I decided to try the grocery delivery service, and write this review about my experience with Relay Foods. I ordered $50 in groceries (total before adding the discount code).

    The Groceries:

    • Local Bounty Share Produce Box. Between the day of the order and the delivery, they changed the box to Fall produce. They should have sent me an email, so that I knew I’d get different produce than I’d ordered. The box did have good quality items, but some of the items in the Fall box were out of stock, so they replaced them with other items. Instead of 2 Asian pears, I received 1 pear but there was also 2 bell peppers instead of one. Instead of butternut squash,  received a small yellow summer squash. Instead of potatoes I received extra sweet potatoes.The greens in the box were organic mustard greens (that were actually from California while everything else seems to be local). The pear has a sticker identifying it as this Stemlit product (and organic); the pear was quite good.
    • Artisan Cuts‘ Freebird Whole Chicken from Artisan Cuts. Their description of the chicken: “These humanely raised chickens are grown in Amish Country, by experienced family farmers, who follow strict animal welfare standards. The chickens are free-roaming in well-ventilated, spacious barns, which offer more room than those of factory-raised birds. The chickens are vegetarian fed sun ripened corn and soybeans, and are never treated with antibiotics.” The chicken was very flavorful and obviously high quality; I will definitely purchase one in a future order.
    • Artisan Cuts’ Plainville Farms Ground Turkey – Fresh, 1 lb. I messed up the ground turkey meatballs by forgetting to add the beaten egg. They taste great, but are heavy and their texture is off, so can’t really judge the ingredient.
    • Family Ties & Pies‘ Mixed Berry Pistachio Scones, two Scones (frozen). I enjoyed the scones, and may try different varieties next time.
    • Mimi’s Whole Grain Cinnamon Rolls, Honey Whole Wheat, 6-8 Pack, 20 oz. These are very good when warmed up.
    • Mission Home Bakeshop‘s Homemade Honey Oatmeal Bread, 16 oz. This had great flavor and texture when used to make French toast.
    • Bombolini Pasta‘s Spinach Fettuccine, 16 oz. It arrived half frozen, but it should not have been frozen at all. When I cooked it, the pasta stuck together (because it is not packaged in one layer so it can be frozen), was gummy, and inedible. I let Relay Foods know about the inedible pasta, and they apologized, removed the item from my bill, and gave me a $5 credit to be used on a future item.

    Other good products Relay Foods Carries:

    Virginia Vinegar Works. I’ve only tried the Heritage Blend Red (which is a good local product) but I noticed that they have the 500 ml White Heritage Blend and Chardonnay varieties on sale for $7.20 (instead of $12) right now.

    Holy Grael Sorbet. My favorite of Holy Grael sorbet is the Blackberry Lime.

    Cavanna Pasta. I am a fan of their Artichoke-Pesto Cannelloni and Spinach-Egg Taglierni.

    Moorenko’s Ice Cream. I have written about this company previously, and Relay Foods carry one of my favorites, the Honey Lavender.

    Soupergirl. We wrote about this soup company in 2009.

    Pickup and Delivery:

    Relay Foods has a map of their pickup spots. You can also get your order delivered (for a fee) or signup for monthly delivery service (for a larger fee).

    Customer Service:

    Relay Foods’ customer service by email and phone is excellent. When I noticed that the ground turkey I ordered was listed in my confirmation message as frozen instead of fresh, I called Relay Foods to change the item. The representative said they were out of fresh ground turkey, told me how to edit my cart, and told me to check the site in the next few days to see if it was back in stock. I let her know that I’d remove the frozen item and that they could email me if they have the fresh version in the next few days. The representative agreed and stated that she would call their butcher. I got an email the next day saying the item is back in stock, and added it back to my order. Customer Service (as mentioned earlier) also handled the issue with the spinach pasta in a positive way.

    The delivery person was running a half hour late (there was a 2 hour range), a customer service person called me at the end of my time range to let me know. When the delivery person (who was very nice) gave me the box (and I checked it out), there was a whole chicken I didn’t order. She told me I could keep it for free.

    So, yes, there were a few glitches here and there, but it is a new business. I will definitely order from Relay Foods again.

    -JAY

  • 22Oct

    NovfoodbloggerAnita of Greg’s List will be hosting November’s Happy Hour on Wednesday November 6th (6-8pm) at Teddy & The Bully Bar.

    So that we can keep an accurate headcount for the restaurant, please only RSVP yes if you will be attending, and change your RSVP promptly if an update is necessary.

  • 21Oct

    photo 1Enchiladas are one of my top 5 most craved meals. If I go to a Mexican restaurant, I inevitably find my way to the enchilada section of the menu and usually get a combo of beef and cheese enchiladas, always with red sauce. I also make them at home frequently. I love their melted cheesiness, the soft corn tortillas filled with beef, the flavorful red sauce… from a can! Other than beans and tomatoes, I’m not big on canned food.

    So, the other day, as much as I’ll happily, and without shame, admit to photo 2loving the canned sauce, I began to wonder… “How do they make that?!” So I started to google. I am by no means an authority on authentic Mexican food, but my taste buds don’t lie to me very often. Do you know how many “authentic Mexican enchilada sauces” used tomatoes as their base? dozens! Even I know that’s not how it’s made. I knew the sauce was based on dried chiles, but that’s about all I knew.

    photo 3So I researched (obsessively) and found two recipes that sounded very authentic, and had no tomatoes or flour on their ingredient lists. One was based on a recipe from Rick Bayless’ cookbook, and if you’ve never heard of him, he’s like the ultimate rock star chef when it comes to authentic Mexican cuisine. Another was from mexicoinmykitchen.com. I took my favorite elements from both and combined them with a few other things I learned on my googling adventure, and came up with this. It was so fun and satisfying to create something from scratch that I have loved for so long! And it was really inexpensive and easy. The best part was that my house smelled like a Mexican restaurant, which I took as a sign I was doing something right! Here’s how I did it.

    Mild Red Enchilada Sauce

    Ingredients:

    • 8 dried ancho chiles (also called California chiles)
    • 3 whole garlic cloves
    • 1 tbs salt
    • 1 tbs sugar
    • 2 tsp black pepper
    • 2 tsp dried oregano
    • 1 tbs cumin seeds (or ground cumin)
    • tiny pinch of ground clove (traditional, but optional)
    • 2 tbs white vinegar
    • 2 cups chicken broth
    • 2 cups soaking liquid
    • 3 tbs vegetable oil

    To Prepare:

    Preheat oven to 400. Set a tea kettle or small pot of water to boil. Prepare chile peppers by tearing or snipping of stems and shaking out as many seeds as you can. Place peppers on baking sheet and toast in preheated oven for 5 minutes. Place peppers in a large heat proof container and pour over boiling water to cover. Let them steep for 1-2 hours. The water will become a deep red color and the peppers will become very soft.

    Place peppers, two cups of soaking liquid, garlic and spices in a blender and puree until completely smooth. Heat oil in saucepan and add the pureed mixture, vinegar, and chicken stock and cook over medium-high heat until the sauce reduces and slightly thickens.

    Use in your favorite enchilada recipe and enjoy!

    Note: For a vegetarian version of this, either use vegetable stock, or just use 4 cups total of the soaking liquid and omit the stock all together.

    -ALH (Ani)

  • 21Oct

    easy_everyday_cookbook_photoEasy Everyday Gluten-Free Cooking is a new cookbook out on the market written by Donna Washburn and Heather Butt. Overall, the recipes I tried were tasty and different. Each recipe had it’s own unique flair of flavor that made it enjoyable to try. My personal favorite was the Crunchy Almond Chicken. The almond slices added a nice depth of flavor and texture to the classic breaded chicken cutlet.

    For the most part the recipes were easy to prepare. At least for the entrees. There is a reason however, that I never prepared any of the dessert or bread options. Many of them required up to three or four different flours as well as more than one starch. Most grocery stores do not carry these specialty flours. The only one by me that does is Whole Foods and my local Whole Foods isn’t exactly around the block. So any recipe that requires me to go there for specialty ingredients boxes it out of the “Easy or Everyday” category for me. Also almost the entire bread section requires either a bread machine (which I do not own) or freezing dough for up to six months. For me the terms easy and everyday are associated with using ingredients that will be stocked in most peoples’ pantries or kitchens already or that they can easily obtain from whatever local grocery store IS around the block from them in a pinch. The recipes should also be incorporating only the basic cooking machines that every person has in their kitchen.

    As I said, I did like what I tasted from this cookbook. So for at least the main event portion of the cookbook I’d say two thumbs up and great job. I also really appreciated the tips in the front explaining the different flours and offering suggestions for easy gluten-free traveling and packing lunches. I feel better informed about the different kinds of baking flours and will be more tempted to use them in the future. Provided I’m planning ahead to do so and can either order them off the internet or take a planned trip to Whole Foods and scoop up a few at once.

    However, in terms of title and expectations, I question their choice in labeling it with the terms easy and everyday. I feel that these terms misrepresent what people are getting with this cookbook. Yes, once you’re in the kitchen these are recipes that will help you overcome your fear of gluten-free cooking and substituting different ingredients, but you need to be well-stocked and prepared to do so.

    Grade: B

    -JPM (Joyana)

  • 16Oct

    Goat StewI’m furloughed. That means I’ve had time to explore recipes that take way longer than my usual 30-minutes-and-done dinner routine, and also to use ingredients I don’t really have any idea how to address. I saw bags of trigo mote verde (peeled green wheat) at the Latin grocery I’d been meaning to check out for some time, and bought it on a whim. When I saw the goat tidbits were on sale, an idea began to form. When I started to ponder what to cook, I noticed that the goat was not … the highest quality … and was going to need major work to taste good. I’m not one to waste food if I can avoid it, so I decided that some spice-fu should do the trick.

    So, inspired by the Spanish labeling on the wheat, I decided to take a Latin direction (heavily informed by my own Caribbean leanings with respect to goat). I started with sofrito:

    • 1 large yellow onion, diced
    • 2 yellow bell peppers, diced
    • 1 head of garlic
    • 2 habanero (scotch bonnet) peppers, finely diced
    • 1 tsp dried cilantro
    • 1 tsp dried basil
    • 1 tbs sesame oil
    • 2 14.5oz cans of diced tomatoes, one drained

    And added the other ingredients along the way:

    • 2 pounds goat meat (boneless, chopped into 1 inch cubes)
    • 1 bag of trigo mote verde (peeled green wheat)
    • About 5 tsp fresh grated ginger
    • A handful of allspice berries
    • 1 tsp each cumin, turmeric, and cinnamon
    • 1 tsp sea salt
    • 4 cups water
    • 1/2 cup white wine vinegar
    • 1 pound okra (washed, but NOT CUT*)

    I browned the goat briefly in a large dutch oven, then set it aside.

    Next, I added all the sofrito ingredients except the tomato, and tossed over medium heat for about 5 minutes, until fragrant. Then I added the tomatoes and re-added the goat.

    Once well mixed, I added 3 cups water, trigo mote verde, allspice, cumin, turmeric, cinnamon, and salt, and brought it all to a boil. Once boiling, I reduced the heat to simmer and covered the pot, leaving open to let some steam escape. Stirring occasionally, and sometimes tasting to adjust flavor, I let that cook about 30 minutes.

    At this point I added the ginger, vinegar (I didn’t want to cook away all that sharpness), and a bit more water, and re-covered for another 15 minutes or so. At that point, things were looking close to done, so I added the okra and did some final salt/pepper adjustments.

    Another 10-15 minutes saw the okra where I wanted them, nice and al dente as a textural contrast, so I turned off the heat and served my stew. Delicious, with the heat and spice and vinegar pushing the very earthy goat into a lovely flavor profile, and the long cooking keeping it nice and tender.

    This recipe makes what I’d call about 10 servings, so I’ve been taking fun ways to use the leftovers too. My favorite so far: wrapped, dolma-style, in collard greens blanched in lemon juice. Enjoy!!

      – MAW

     

    * Oxygen is what makes okra get all slimy. If you don’t cut it before cooking, the texture is much nicer.

  • 11Oct

    MOO ThruSome of the best Ice Cream I have ever had is available at farmer’s markets. Moo Thru is an example of this; their ice cream truck can be found at the Reston Farmer’s market on Saturday mornings (or their store in Remington, VA). They even sell pints. Who wouldn’t want to buy dairy products – in this case, ice cream – directly from dairy farmers? Their chocolate ice cream was rich, chocolatey, creamy, and delicious, and the vanilla is excellent as well. They told me that if they find anyone making better ice cream, they figure out how, so that they can improve theirs. (I hope that information wasn’t off the record.)

    NicecreamNicecream Factory (no, spell check, it isn’t a typo) is an ice cream company that uses (mostly) DC’s locally sourced ingredients and unique freezing agent liquid nitrogen, to create the premium ice cream right before your eyes. I say “mostly” local ingredients because the same week they told me they would no longer have strawberry ice cream because it is out of season, mango was one of their flavors. And, chocolate, coffee, and pistachios aren’t grown locally either.

    The picture in this article shows their menu (for that particular day earlier in the season) but they do seem to have a good variety of flavors available for pint delivery or pickup, although I can get their ice cream at their Kingstowne farmer’s market stand for the next couple of weeks (until the market closes on 10/25).

    Nicecream’s products are very flavorful and delicious, with my favorite flavors of theirs being the pistachio (this is my favorite rendition of pistachio ice cream anywhere) , strawberry basil, and chocolate sea salt.

    -JAY

    Click to add a blog post for Nicecream Factory on Zomato

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