Posts Tagged ‘recipe’
Capital Chefs: Mike Isabella of Graffiato (Part 2)
Mike Isabella’s Pork and Beans
courtesy of bonappetitfoodie
Pork belly, the stuff of Gods. And if you’ve had the delectable version at Graffiato, you know exactly what I’m talking about–melt in your mouth pork with that nice seared, caramelized outer edge, complimented by a roughly pureed bed of cannelini beans. Chef Mike Isabella shared the recipe [...]
Capital Chefs: Todd Gray of Equinox and Watershed (Part 2)
‘Shrimp and grits at Watershed’
courtesy of ‘bonappetitfoodie’
With winter approaching, I’m feeling more in the mood to spend time in the kitchen cooking up warm meals. Chef Todd Gray’s recipe for shrimp and grits is one of those that you can spend a little extra time preparing and will hit the spot when you’re cozy inside [...]
Capital Chefs: Takashi Ohseki of Cork (Part 2)
‘Stuffed french toast’
courtesy of ‘bonappetitfoodie’
Ah, breakfast. Some say the most important meal of the day. So why not spruce it up a bit, ditch the usual bowl of cereal and start the day off right with something a little decadent? After the jump you’ll find chef Takashi Ohseki’s recipe for ricotta-stuffed french toast that’s on [...]
Capital Chefs: Amy Brandwein of Casa Nonna (Part 2)
‘IMG_1930′
courtesy of ‘bonappetitfoodie’
It’s slowly getting a little cooler outside, which means that I can actually spend extended periods of time in my kitchen without melting. So here’s a recipe from Amy Brandwein of Casa Nonna for a homemade tortelloni stuffed with a delicious and soft cheese mixture. Don’t be intimidated by the length of the [...]
Capital Chefs: Will Artley of Evening Star Cafe (Part 2)
‘Chopping tomatoes’
courtesy of ‘bonappetitfoodie’
It’s summertime and if you look around, you’ll notice that tomatoes are ripe and abundant. They’re in salads, they’re on sandwiches, they’re in your gazpacho. They’re everywhere! So here’s a recipe for something a little different from Will Artley: a tomato jam. The chef suggests serving it on scallops, on toast, and [...]
Capital Chefs: Haidar Karoum of Estadio & Proof (Part 2)
‘Haidar Karoum’s Spice-Grilled Chicken’
courtesy of ‘bonappetitfoodie’
Everybody needs a good chicken recipe now and then. And chef Haidar Karoum has just the recipe for his spice-grilled chicken with salsa loca. It involves a straight-forward but powerfully tasty marinade and the salsa adds another level to the dish. You might have even had it at Estadio before. [...]
Capital Chefs: Jaime Montes de Oca of Zentan (Part 2)
‘Watermelon and feta salad at Zentan 3′
courtesy of ‘bonappetitfoodie’
Some might say there’s nothing better than biting into a sweet, juicy wedge of watermelon in the summertime. So to take that watermelon to the next level, you’ll find chef Jaime Montes de Oca’s recipe for a watermelon salad with mint, feta and a black pepper vinaigrette [...]
Capital Chefs: Kaz Kazmi of Merzi (Part 2)
‘Food’
courtesy of ‘MichaelTRuhl’
It’s easy to be intimidated by the prospect of cooking Indian food. Will it turn out right? Will my kitchen smell like curry for days? Am I better off ordering from a restaurant in town that actually knows what they’re doing? But take my word for it: making Indian food, really good Indian [...]
Capital Chefs: Eric Brannon of Ted’s Bulletin (Part 2)
‘Walk of shame burrito from Ted’s Bulletin’
courtesy of ‘bonappetitfoodie’
We’ve all had a Saturday morning where we’ve woken up parched, head throbbing and stomach gurgling for something heavy and delicious to cure a bad hangover. Granted I tried Eric Brannon’s breakfast burrito for dinner (who doesn’t love breakfast for dinner?), but I’d imagine on a weekend [...]
Capital Chefs: Scott Drewno of The Source (Part 2)
‘Dumplings at The Source’
courtesy of ‘bonappetitfoodie’
I’m the type of cook that likes a challenge in the kitchen, and one that I’ve been meaning to take on is making my own Chinese food rather than calling for delivery. So these dumplings are the perfect solution. They’re delicious and you’d be surprised that they’re not all that [...]
Capital Chefs: Mallory Staley of 1789 (Part 2)
‘Rhubarb Shortcake Trifle at 1789′
courtesy of ‘bonappetitfoodie’
One of the things Mallory and I both geeked out over when we spoke was the fact that the arrival of Spring means a ton of fresh fruit to cook with. Right now, rhubarb is coming into season and her recipe for rhubarb shortcake trifles is fantastic.
For a long [...]
Capital Chefs: Nate Garyantes of Ardeo + Bardeo (Part 2)
‘Scallops small plate at Ardeo + Bardeo’
courtesy of ‘bonappetitfoodie’
There are often times when you go into a restaurant, eat a dish and say to yourself, “I wish I could have that at home.” The scallop schnitzel at Ardeo + Bardeo is one small platter that isn’t all that hard to make. If you’re short on [...]
Capital Chefs – Teddy Diggs of Ripple (Part 2)
‘Gnocchi with creme fraiche sauce, spinach and beans’
courtesy of ‘bonappetitfoodie’
Man, am I a big fan of gnocchi. It’s easy enough to make. It combines pasta and potatoes, the two powerhouses of starchiness. What’s not to love? So since it’s unpleasantly cold this weekend, make a nice, warm bowl of this gnocchi, courtesy of Teddy Diggs, [...]
Capital Chefs: Teddy Folkman of Granville Moore’s (Part 2)
‘Seared halibut and root vegetables’
courtesy of ‘bonappetitfoodie’
I know winter is winding down, but we still have the second half of March to go which I’m betting will bring some slightly colder days. This dish with the root vegetables and the light, creamy sauce is pretty much perfect for this in-between season. Below you’ll find the [...]
Capital Chefs: Ed Witt of 701 (Part 2)
‘To make a good salad is…….’
courtesy of ‘LaTur’
The recipe for this week is a simple one, but can be used in variety of ways. According to Witt, these maple candied walnuts are used to garnish the red wine pear, arugula, date and goat cheese salads at 701. While that sounds delicious, I’m sure you creative [...]
Capital Chefs: Kyle Bailey & Tiffany MacIsaac (Part 2)
‘Birch & Barley’
courtesy of ‘Samer Farha’
I’m practically drooling at the thought of this pasta dish. Had I been dining in the privacy of my own home, I would have picked up the bowl and proceeded to slurp down the sauce that was on it. And it was heartwarming to see Kyle and Tiffany make this [...]
Capital Chefs: Adam Sobel of Bourbon Steak (Part 2)
‘Venison, Bourbon Steak’
courtesy of ‘bonappetitfoodie’
It’s 70 degrees out today. But it’s still February, and that tricky March will probably make its entrance with a roar that will force all of us to bundle up once again. And chances are when it gets cold again, you’ll want to snuggle up with a nice big bowl of hot [...]
Capital Chefs: Tom Marr of Pete’s Apizza (Part 2)
’squash’
courtesy of ‘ekelly80′
So I didn’t manage to obtain the secrets behind making New Haven style pizza (besides, would it even compare to the real thing if you made it at home?) But, I did get a great recipe for one of Pete’s Apizza’s antipasti: carmelized winter squash, sundried cherries and apple crisps with a cider vinaigrette. [...]
Capital Chefs: Alain Roussel of La Ferme (Part II)
‘Chef Alain’s Perfect Chocolate Souffle’
courtesy of ‘CathyLovesDC’
Nestled away in a gorgeous residential neighborhood, a delightfully rustic French restaurant has been catering to nearby residents for the past 25 years. We were greeted with a handshake and said our farewells with the typical kiss on each cheek. Presenting us with perfectly typed out recipes and instructions, [...]
Capital Chefs: Dan Giusti of 1789 (Part II)
‘This just makes me want to eat more gnocchi, immediately, from this spoon’
courtesy of ‘CathyLovesDC’
As you read earlier, Katie and I spent yet another Saturday morning slaving away in the kitchen for you, dear reader. Not that we mind.
While we waited for potatoes to bake (no really), we made ourselves quite comfortable in the 1789 [...]
