courtesy of ‘Chris Rief aka Spodie Odie’
As you read earlier in Katie’s Capital Chefs Part I, we trekked out to Tyson’s corner (on a Saturday) to catch some peace, quiet and scallops with Inox Restaurant’s co-owner Chef Jon Mathieson. After ooo-ing and ahh-ing over his adorable two little kids playing tag and harmlessly tackling each other around the empty restaurant, Katie and I were not disappointed by the no-nonsense cooking style of Chef Mathieson, who had clearly spent some time in the kitchen with his other two (actual) children.
“Which one of you cooks?” I raised my hand. “Alright, then if you’re making this at home, you can start practicing now.” And we were off to a running start. “Stand over here. See this cabbage? See this color? Here, here’s a towel for you to hold the pot handle. Stir it. Now pull it off the heat.” Chef Mathieson coaxed me through the process of emulsifying the butter sauce while perfectly coating and braising the cabbage.
He made it seem so easy. He showed me, in multiple ways, where it could all go wrong, and the lesson was over in half an hour. Could it really be that easy?
courtesy of ‘aclintonb’
As of yesterday, DC’s homeless can now have a healthy, home made dinner at Miriam’s Kitchen. Up till now, this local soup kitchen had only served breakfasts but has now expanded its service to include an evening meal, as well. This is good news for the philanthropically minded late-risers. If getting up around 5am isn’t your style, you can now volunteer in the evenings from 4pm-6pm. If you’re interested, check out the MK website and sign up. Those that want to be really cool should sign up for breakfast service on either the 2nd or 4th Thursdays of the month. That’s when the really awesome people volunteer, if you know what I’m saying.
Wayan recently wrote about the last of his tomato crop. Wondering what to do with the last of the tomatoes from the farmer’s market? Ready to make one last red, juicy hurrah? This recipe from All Recipes.com is fabulous. I added in some ricotta cheese like one of the commenters suggested, and it turned out deliciously! Read more for the recipe…