To celebrate her beautiful new book, The Art of Simple Food II, Alice Waters will be at Buck’s Fishing & Camping restaurant tomorrow night for an event co-sponsored by Politics & Prose and James Alefantis – friend, book lover, and owner of Buck’s. Along with a few other local chefs, we will be cooking for Alice (a little nervous and very excited). The feast will include appetizers and a four-course meal with wine pairings, and each guest will receive a signed copy of Alice’s book. Admission is $350 ($345 for members) for one ticket and a book, or $650 ($645 for members) for two tickets and a book. All ticket proceeds will be donated to The Edible Schoolyard, whose mission is to promote an edible education curriculum for kindergarten through high school.
Click Here to Purchase Tickets
We had a version of Portuguese fish stew for a Friday evening “girls night out”, then another good friend served something very similar at a dinner party the next night. The following week, Bettina decided to give it a try mid-week for out-of-town guests visiting overnight. It is a delicious dinner option that may be the answer (at least for right now) to the everlasting question What to cook? Make it at home for friends or family and keep it loose, every version will likely be a bit different depending on the type of fish you decide to use.
Here is a link to the recipe that was sent to us from our girlfriend Katherine. We made a few adaptions: we used clam juice instead of making fish stock, we found canned tomatoes worked fine, smoky-sweet paprika is a must, and monkfish was a wonderful addition to the seafood selection.
We are so excited to be a part of this event!
Join us on Monday, November 4th, for a private dinner with David Tanis at Buck’s Fishing & Camping. It is a collaboration between us, Buck’s Fishing & Camping, Politics & Prose, the Washington Post’s Joe Yonan, Buck’s owner James Alefantis, and local chefs James Rexroad, Amy Brandwein and Vickie Reh to serve a multi-course meal from acclaimed New York Time’s writer David Tanis‘ newest cookbook One Good Dish. Each course will feature seasonal ingredients and will be paired with delicious wines. David Tanis will be there himself so check out his website at davidtanis.com. He worked with Alice Waters at Chez Panisse and is a super cool guy. The book is included in the ticket price and the event will be at the restaurant.
You can use this link to purchase tickets. WE HOPE TO SEE YOU THERE! Space is limited.
Photograph by Jason Hornick for Washington Post Express
This week, the Washington Post selected Chaya, our pop-up restaurant, by designating us as one of nine up-and-coming DC “Tastemakers”.
We are not classically trained chefs but were honored this designation based on our innovative “plant-based” tacos sold on a weekly basis at various markets throughout DC. The Post reported: “Trying to find the Chaya taco stand at the farmers market? Just look for the longest line.”
We’ve searched and searched and no one else is preparing tacos like we are. We use fresh, locally sourced ingredients to create a meal that you would never find in Mexico or anywhere else. Some of Chaya’s offerings include Creamy Braised Chard + Potato with Green Sauce, Market Mushroom, Feta + Red Sauce, and Garlicky Greens, Goat Cheese + Pickled Red Onion. As one of the White House Pastry Chef’s tweeted after a meal from Chaya “these tacos are life changing and healthy too”.
Chaya will be at the FreshFarm Market by the White House through the end of October and at other FFM locations through the winter. We will also be at the District Flea on intermittent Saturdays through mid November. We will continue to pop up at area locations in the upcoming months; for more information, please go to: ChayaDC.com
Dark green, red and orange are not only the colors to have in your closet they are also to have on your plate. If you want to load up on healthy superfoods, then you should know that the natural color of foods represent the phytochemicals that are beneficial and important to your health. For example, important antioxidants that keep our hearts pumping and our brains functioning can be found in blue, purple and deep red foods such as eggplants and cranberries. But pay attention to these other colors too:
DARK GREEN: Spinach, chard, kale, and other rich, leafy greens help clear toxins from our bodies.
RED and ORANGE: Beets, pomegranates, winter squash, pumpkin, sweet potatoes, carrots all help to keep your immune system strong.
Five Recipe Favorites We Make Again and Again:
Lemony Kale Salad with Pignoli, Raisins & Shaved Parmesan
Carrot Salad with Seeds
Warm Sunshine Squash Salad
Easy Energy Bars
The founders of Brooklyn Flea are popping-up shop here in Washington starting this Saturday (and every Saturday through October) in the lot just behind the 9:30 Club at 815 V St, NW.
District Flea, inspired by the overwhelming success of New York’s largest venue for artisans, small shopkeepers, vintage aficionados and such – selling a mix of new and used goods. Our Chaya was hand-picked to help represent the unique local food scene. We’ll be selling our handmade corn tortillas filled with delicious and seasonally inspired fillings this Saturday. We’ll have a trio of tacos to choose from: Garlicky Lacinato Kale with Tomatillo Sauce + Pepper Jack, White Corn & Chives in a Creamy Poblano Sauce, and – our standard bearer – Market Mushroom with Red Sauce + Feta.
A shout-out as well to fellow Union Kitchen members who will be at the Flea too: Capitol Kombucha, Milk Cult and Cherry Blossom Creative. Please come and visit!
photo is from inthelittleredhouse, recipe below
A curated list of links is always helpful, especially when it comes to finding recipes on the Internet. We thought we would share with you some recipes we have bookmarked and tested in our kitchens. Nothing too complicated, but all relevant to what’s in season now. Enjoy!
Zucchini Rice Gratin – This is a delicious dish made with brown rice that can be served as a meal. We have no adaptations, except that you may want to double the recipe because it is so good.
Pantry Curried Quinoa Garbanzo Beans and Roasted Pepper – The title of this recipe uses the word pantry because you may already have all of the ingredients on hand. Adaptation: We prefer to use water instead of vegetable broth and if you do not have all the ingredients, an adapted version of this (i.e., we did not use raisins) is still be delicious.
Smoky Eggplant Puree – This is a quick recipe that is similar to baba ganoush, but without the tahini or sesame oil. We used red pepper flakes instead of urfa pepper, which we have yet to find. Serve it as an appetizer or side to a meal.
Beet Avocado Salad with Fresh Mozzarella and Fennel – So many favorite things in this dish!
Warm Zucchini, Corn and Black Bean Salad – Easy as a side, and our kids love it.
We adore the satisfying complexities of Mexican cooking and the full palette of seasonal flavors that are used. The tomatillo, one of the primary flavors of this favorite cuisine, is a nightshade fruit often called the tomate verde or “Mexican green tomato”. We love to use it in-season, harvested from our local farms. It closely resembles a small, green tomato in size, shape and color but it is covered in a thin, papery, parchment-like husk. Its flavor has hints of lemon, apple and herbs. We like to use tomatillos both raw and cooked as the taste varies with different uses. Cooking enhances its flavor and softens the skin while using them raw adds a subtle acidic taste to salsas and salads.
Choose firm fruit whose husks are dry and tight-fitting – if the tomatillos have not grown to fill their husks, they’re not fully mature. Store in a paper bag in the fridge for up to one month. Remove husk and wash fruit before using.
Green Enchilada served with Fresh Tomatillo Sauce and Homemade Crema
The key to this sauce is to buy the best sesame tahini sauce you can find. If you are shopping at a regular supermarket, look for Joyva brand. The sauce can be made in minutes.
1/2 cup tahini
about 3 Tbls. rice wine vinegar
1/4 c. water
1/4 tsp. kosher salt, or more to taste
Drizzle on grilled meat – filet, pork chops, or chicken- or serve with grilled/roasted eggplant or squash, with greens, or as a dressing for salad.
A popular item at farmers markets is a colorful mixture of cherry tomato varieties. Who can resist? And beyond simply slicing them for salad or eating them straight from the bowl, we like to oven-dry them. In our opinion, the texture and taste are much better than sun-dried – they are not too chewy, overly oily or bitter. We prepared a batch for homemade grilled pizza over the weekend, but if you don’t plan to use them right away, cover them with a little olive oil and keep them stored in the fridge as a favorite summer condiment.
And, for those of you in DC, if you are looking for a fun and unique laid- back event, come out for the Edible Urban Garden Tour on Friday, July 26th in Bloomingdale. Neighbors will open their gardens and share tips and advice on how to grow your own food at home and within a school and community garden. Always one of our favorite summer events!
Recipe: Oven-dried Tomatoes
cherry tomatoes halved
a few sprigs of fresh oregano
2 tbls. balsamic vinegar
Preheat the oven to 275. Slice the tomatoes in halves and place them on a baking sheet lined with parchment paper. Arrange oregano sprigs within and drizzle over olive oil, balsamic vinegar, and some salt. Roast for about 1 1/2 hours or until semi-dried. Store in a glass jar covered with a little olive oil.