By: Aunt Rosie
Ingredients:
1 Bottle Wishbone Bountiful Tuscan Romano Basil Salad Dressing
4 chicken breast halves - bake at 375 for 35 minutes (or until no longer pink)
Bake on a cookie sheet, drizzle with olive oil. Cool and then cut into small pieces.
1 package cheese-filled tortellini (7 cheese) Cook the pasta according to directions and let cool.
1 cup of sun dried tomatoes (cut into small pieces)
1/2 orange pepper cut into small pieces
1/4 red onion cut into small pieces
Directions:
After the pasta and chicken have cooled, then mix the dressing, chicken, pasta, sun dried tomatoes, peppers and red onion together.
Salt and pepper to taste.
Taste it --- if it needs more dressing, then just add a little olive oil.
Make it at least 4 hours before serving so the flavors can mix together and the chicken
absorb the dressing.
Italian Sausage & Spinach Roll
By: John Lueckenotte (A Viewer in Columbia, MO)
Ingredients:
½ pound mild Italian sausage – cooked, drained, and chopped
½ pound ground beef
1 cup canned mushrooms – chopped
10 oz. frozen, chopped spinach, thawed and patted dry
1 cup shredded mozzarella cheese
1 egg, separated
2 garlic cloves, pressed
2 pkg. of pizza crust – 10 oz each
Directions:
Preheat oven to 400°. Chop cooked sausage and mushrooms, add spinach and cheese to the mix. Separate egg, add yolk to the spinach mix, reserve the egg white for the crust. Press garlic over the spinach mixture and mix in. Roll one pizza crust into a 12 x 9 rectangle. Spoon half of spinach mix over dough to within ½ inch of edges, jelly-roll fashion; press seam together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam sides down, join ends of rolls to form one large ring; pinch together to seal. Lightly beat egg white, and brush onto dough. Bake 25- 30 minutes or until golden brown. Let stand 10 minutes before cutting. You can serve with or without pizza/spaghetti sauce.
(Lauren's Tip: I might use turkey sausage and ground turkey to be a little healthier and you could also use fresh mushrooms. For a little heat, add some of Happy Hal's Jalapeño Relish. )
Hopefully you got a chance to check out the Rustic Roman Afternoon episode this month. A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate from A Capital Cuisine for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.
I started cooking at the age of nine after my Mom passed away. My Dad was very "old world" and preferred everything from scratched. He taught me a lot in the kitchen, but I come from a long line of excellent home cooks in Italy.
Women Chefs and Restaurateurs (WCR) create calendar and recipe collection to support women in the culinary arts
WASHINGTON, DC — Spice up the holiday season with the perfect gift for the DC foodie in your life with the Women Chefs and Restaurateurs (WCR) 2009 Calendar and Recipe Collection! More than just a calendar, it features 23 Washington-area women chefs, restaurateurs and sommeliers, along with an exclusive collection of more than two dozen of their favorite recipes and preparation tips.
The collection of signature recipes features area favorites including: scallop margaritas with tequila ice, watermelon gazpacho with lime and mint, parsnip vanilla crème brûlée, strawberry lemon napoleons, caramelized onion and goat cheese tart, and more.
The ideal holiday gift for any foodie, the calendar can be purchased for $12 (plus $4 shipping & handling) at www.womenchefs.org, or at a variety of Washington-area restaurants. (For a complete list of participating locations, visit the Web site.) Proceeds from the calendar support WCR’s scholarship and internship programs for women in every stage of their culinary arts career.
The calendar and recipe collection features these talented D.C.-area women:
January Bonnie Moore (L’Academie de Cuisine) and Melanie Parker (Equinox)
February Ris Lacoste (ris and Rock Creek)
March Aimee Suyehiro (Argia’s) and Amy Brandwein (Fyve)
April Barbara Black (Addie’s Restaurant, Black Market Bistro, Black’s Bar & Kitchen, and BlackSalt Fish Market & Restaurant), Jacqueline Castaldo (Black Market Bistro) and Quanta Robinson (BlackSalt Fish Market & Restaurant)
May Laurie Bell (Great Falls Tea Garden at Cathy’s Corner) and Beverly Bates (ici Urban Bistro at Sofitel Hotel)
June Janis McLean (15 ria) and Odessa Piper
July Nora Pouillon (Restaurant Nora) and Ann Harvey Yonkers (FRESHFARM Markets)
August Susan Soorenko (Moorenko’s Ice Cream Café) and Ruth Gresser (Pizzeria Paradiso)
September Mary Watson-DeLauder (Lansdowne Resort, Benchmark Hospitality Worldwide)
October Jamie Leeds (CommonWealth Gastropub and Hank’s Oyster Bar)
November Laurie Alleman Weber (The Swiss Bakery + Pastry Shop) and Heather Chittum (Hook)
We all know there’s an ocean of restaurant reviews out there on the Interwebs. Thummit cuts through the morass by allowing you to easily rate restaurants, save those ratings, and share them with friends and trusted foodie sources.
You can rate restaurants from anywhere, anytime — do it from your PC, your phone, or or via Twitter (@Thummit).
Check out Thummit;s the Last Night on Earth poll — vote and get entered to win a $200 certificate to the restaurant of your choice!
I’d love it if you’d join in and share your pick for your “last” meal! Click over to the poll here, and use the following invite code: DCeats
Capital Cooking is a ½ hour program that airs on Comcast Channel 95 and RCN Channel 10 in DC, Cox Cable Channel 10 in Fairfax, Access Montgomery TV 19 and 21 in Maryland, KDHX Channel 21 St. Louis, Missouri, Windsor Community Television in Windsor, Connecticut, People TV Channel 24 in Atlanta, Georgia, MCAM Channel 23 in Manchester, New Hampshire, CCTV in Concord-Carlisle, Massachusetts, The Peoples Channel 8 in Chapel Hill, North Carolina, Saco River Community Television in Hollis, Maine, TV2 Channel 2 in Manistee, Michigan, HCTV in Herndon, Virginia, HPA-TV in Hibbing Minnesota, SCTV in Saugus, MA, TBNK in Covington, Kentucky, WITC Channel 6 in New Richmond, Wisconsin, DATV in Dayton, Ohio, KCAT TV Channel 15 in Los Gatos, California, NCTV in Nevada City, California, Channel 20 in Gilroy, CA, WCTV in Waterloo, Iowa, Philadelphia Community Access Coalition, Philadelphia, PA, FLTV in Fair Lawn, New Jersey, CAT3 TV in Columbia, Missouri, Aurora 8 in Aurora, Colorado as well as http://capitalcooking.chanz.tv/. The show reaches approximately 3.6 million households in DC, Maryland, Virginia, Iowa, California, Colorado, Connecticut, Georgia, Ohio, Maine, Massachusetts, Michigan, Missouri, Minnesota, New Hampshire, New Jersey, Pennsylvania, Wisconsin, Kentucky and North Carolina. Clips of the show are also available for viewing at http://www.youtube.com/user/capitalcooking.
Your location not listed? Help expand our coverage.
Local residents can put a program on the in their community! Anyone willing to act as the program's "sponsor" may bring a DVD to their public access station each month.
Today, Capital Cooking will begin reaching the residents of Fair Lawn, New Jersey as well as Columbia, Missouri! We now have coverage in 19 states and 24 different cities. With your help will will continue to expand across the country.
Capital Cooking is a ½ hour program that airs on Comcast Channel 95 and RCN Channel 10 in DC, Cox Cable Channel 10 in Fairfax, Access Montgomery TV 19 and 21 in Maryland, KDHX Channel 21 St. Louis, Missouri, Windsor Community Television in Windsor, Connecticut, People TV Channel 24 in Atlanta, Georgia, MCAM Channel 23 in Manchester, New Hampshire, CCTV in Concord-Carlisle, Massachusetts, The Peoples Channel 8 in Chapel Hill, North Carolina, Saco River Community Television in Hollis, Maine, TV2 Channel 2 in Manistee, Michigan, HCTV in Herndon, Virginia, HPA-TV in Hibbing Minnesota, SCTV in Saugus, MA, TBNK in Covington, Kentucky, WITC Channel 6 in New Richmond, Wisconsin, DATV in Dayton, Ohio, KCAT TV Channel 15 in Los Gatos, California, NCTV in Nevada City, California, Channel 20 in Gilroy, CA, WCTV in Waterloo, Iowa, Philadelphia Community Access Coalition, Philadelphia, PA, FLTV in Fair Lawn, New Jersey, CAT3 TV in Columbia, Missouri as well as http://capitalcooking.chanz.tv/. The show reaches approximately 3.6 million households in DC, Maryland, Virginia, Iowa, California, Connecticut, Georgia, Ohio, Maine, Massachusetts, Michigan, Missouri, Minnesota, New Hampshire, New Jersey, Pennsylvania, Wisconsin, Kentucky and North Carolina. Clips of the show are also available for viewing at http://www.youtube.com/user/capitalcooking.
Your location not listed? Help expand our coverage.
Local residents can put a program on the in their community! Anyone willing to act as the program's "sponsor" may bring a DVD to their public access station each month.
One of the fabulous booths at the Metropolitan Cooking and Entertaining Show was Alili.
DCTV Comcast Cable Channel 95 and RCN Channel 10 in the District:Cox Cable Channel 10 in Fairfax:
A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.
Time slot during the 4th week of the month, Mon@1130p, Thurs@930a, and Wed @4am.
Every Wednesday at 1p.m.
Cooking For Kids: This show will be centered around making healthy food for the kids. Lauren will show viewers a chicken nugget recipe, fruit dip, smoothies, and more.
Every Tuesday at 7p.m.
12/2/08 Meet Me in St. Louis: DC is a melting pot of people, culture and cuisine. This episode will bring some Midwest treats to the table including: Chicken Tetrazini, Gooey Butter Cake, Toasted Ravioli, and the St. Louis Cardinals Cocktail.
12/9/08
Mexican Fiesta: Chef Connie from Connie’s Authentic Mexican Catering will join me in preparing authentic Mexican cuisine including: guacamole, empanadas, sopaipillas and mango margaritas.
12/16/08
Cooking For Kids: This show will be centered around making healthy food for the kids. Lauren will show viewers a chicken nugget recipe, fruit dip, smoothies, and more.
12/23/08
American Classics: Join Lauren and Chef ‘Red’ Shannon from the Majestic Restaurant for simple American cuisine consisting of Mint Juleps, Fried Green Tomatoes, Meatloaf, and Strawberry Shortcake.
Thursdays at 6 p.m.
Fridays at 6 a.m. and noon
Mondays at 2 a.m.
Thursdays at 8:30 p.m.
Fridays at 10:35 a.m. and 4:30 p.m.
Saturday at 2:30 a.m. and 8:30 p.m.
Capital Cooking is also airing in all of the cities and states listed on the side of the blog. If the times aren't listed for your city, feel free to email me at capitalcooking@gmail.com and I can send them your way.
Upcoming Episodes Airing in November
Cox Cable Channel 10 in Fairfax:
American Classics: Join Lauren and Chef ‘Red’ Shannon from the Majestic Restaurant for simple American cuisine consisting of Mint Juleps, Fried Green Tomatoes, Meatloaf, and Strawberry Shortcake.
Online Registration is available at:
http://www.arlington.k12.va.us/1540108819214883/site/default.asp
Thanksgiving Appetizers and Desserts: November 20, 2008
7:30-10 p.m. Located at Arlington Adult Education
2801 Clarendon Blvd. Ste. 306, Arlington, VA 22201
Join Lauren DeSantis, host of the television show, Capital Cooking, as she demonstrates how to make Thanksgiving appetizers with a twist. Instead of cranberry sauce and pumpkin pie, she'll show you how to make a delicious Cranberry Salad and tasty Pumpkin Dip. We'll also be making Pumpkin Gooey Butter Cake and a Chocolate Pecan Tart. These recipes will add some fun to your Thanksgiving celebration!
If you can't make the class, email me to set up a private event or to sign up for my next class offering at capitalcooking@gmail.com.
Capital Cooking is a ½ hour program that airs on Comcast Channel 95 and RCN Channel 10 in DC, Cox Cable Channel 10 in Fairfax, Access Montgomery TV 19 and 21 in Maryland, KDHX Channel 21 St. Louis, Missouri, Windsor Community Television in Windsor, Connecticut, People TV Channel 24 in Atlanta, Georgia, MCAM Channel 23 in Manchester, New Hampshire, CCTV in Concord-Carlisle, Massachusetts, The Peoples Channel 8 in Chapel Hill, North Carolina, Saco River Community Television in Hollis, Maine, TV2 Channel 2 in Manistee, Michigan, HCTV in Herndon, Virginia, HPA-TV in Hibbing Minnesota, SCTV in Saugus, MA, TBNK in Covington, Kentucky, WITC Channel 6 in New Richmond, Wisconsin, DATV in Dayton, Ohio, KCAT TV Channel 15 in Los Gatos, California, NCTV in Nevada City, California, WCTV in Waterloo, Iowa, as well as http://capitalcooking.chanz.tv/. The show reaches approximately 2 million households in DC, Maryland, Virginia, Iowa, California, Connecticut, Georgia, Ohio, Maine, Massachusetts, Michigan, Missouri, Minnesota, New Hampshire, Wisconsin, Kentucky and North Carolina. Clips of the show are also available for viewing at http://www.youtube.com/user/capitalcooking.
Your location not listed? Help expand our coverage.
Local residents can put a program on the in their community! Anyone willing to act as the program's "sponsor" may bring a DVD to their public access station each month.
Starting Saturday, November 15, 2008, MallowDrama cupcakes will be for sale at Dinner Zen, 11160 South Lakes Drive in the South Lakes Village Center in Reston, Virginia. A celebration will be held on November 15th, 1-5 PM, featuring door prizes from Dinner Zen and MallowDrama and free samples (while supplies last). MallowDrama will also donate a portion of cupcake sales from opening day to four local theater groups. For more information, call Dinner Zen at 703-391-9361 or visit www.mallowdrama.com.
Jolie Crowder is the owner of Dinner Zen. "Cupcakes are a wonderful complement to what we offer at Dinner Zen, whether you're coming in for meal assembly or carryout, now you can stop in for the perfect dessert," she says. "Cupcakes are fabulous for so many reasons: you can have just the one you want the way you like it, they are simple to serve, and work in all types of settings – from mom's night out to office parties."
The line of cupcakes at Dinner Zen, known as MallowDrama's Cupcake Theater, will feature at least six selections daily. Four standard flavors (or "productions") will be offered on an ongoing basis, with seasonal specialties and other flavors rotating onto the menu; cupcakes are priced at $3 each. Vegan cupcakes will be available daily. Special orders can be placed for mini cupcakes, large quantities, special decorations, and gluten-free selections.
Standards
One and Only Vanilla – vanilla cupcake frosted with vanilla buttercream
The Chocolate Factory – chocolate cupcake iced with chocolate fudge frosting
Starlight Orange Zest – yellow butter cupcake topped with white chocolate orange ganache
Coffee Break – chocolate cupcake with espresso ganache
MallowDrama's cupcakes are baked fresh locally, made by hand by MallowDrama Chefs and Co-owners Mary and David Supley Foxworth. The pair uses premium natural ingredients – no artificial preservatives – and uses local and organic ingredients whenever possible; all dairy (milk, cream, butter, and eggs) and sugar in MallowDrama's products are organic. The single-serving cakes are also packed with flavor and creativity.
"Baking is our passion and we're excited that our cupcakes will be available in store at Dinner Zen," says Mary Supley Foxworth, Chef and Co-owner of MallowDrama Inc. "Now, people will have direct access five days a week to our handmade, natural baked goods for an any day treat or to celebrate a special occasion."
Opening day for this partnership is Saturday, November 15th, at Dinner Zen, located in Reston's South Lakes Village Center. Visitors will have the chance to sample mini cupcakes while supplies last and to win door prizes from Dinner Zen and MallowDrama. Additionally, MallowDrama will donate 50 cents for every cupcake purchased to one of four local theater groups, as designated by the customer. Customers can place orders now (minimum 1 dozen cupcakes) for guaranteed availability for opening day; contact Dinner Zen at 703-391-9361.
Long-time customer Stacy Crickmer has ordered from MallowDrama in the past, "for a number of events such as bridal showers, reunions, and other parties. Not only does everything taste as good as it looks, but Mary and David [Supley Foxworth] are extremely trustworthy, focused on customer satisfaction, and provide unparalleled personal attention." Crickmer works in Reston and is looking forward to the "cupcake unveiling" on November 15th.
With this new partnership between local, independent businesses Dinner Zen and MallowDrama, now you can have your cake and eat it, too!
Open since Spring 2008, Dinner Zen is Reston's first meal assembly store. Founded by Jolie and Warren Crowder, Dinner Zen simplifies the dinner preparation process by eliminating the planning, shopping, and clean-up involved in making home cooked meals. Dinner Zen is more than just a store, it's about a simpler way of life – enjoying good times and great food with family and friends. For more information, please visit www.dinnerzen.com or call 703-391-9361.
MallowDrama Inc. offers desserts with a dramatic flair from the pastry team of Mary & David Supley Foxworth. We specialize in made-to-order cakes, cupcakes, and chocolate truffles, and take pride in creating desserts that taste every bit as good as they look. Based in Reston, Virginia, MallowDrama serves the metropolitan DC area and beyond.
Also, get ready to learn some fantastic cupcake recipes on the upcoming episode of Capital Cooking.
I was lucky enough to get the opportunity to cook with Chef Shannon Overmiller on our American Classics episode. Not only is Shannon a fabulous chef, but she has a great attitude. Chef Shannon works at The Majestic, a restaurant specializing in Virginia-fare menu. She is young and part of a team of women running the fourth project in Old Town Alexandria, Virginia, by Chef Cathal Armstrong and wife Meshelle of nationally acclaimed Restaurant Eve.Overmiller’s childhood greatly influenced her culinary career and her Mid-Atlantic background continues to shine through her cuisine today. Growing up near the Patuxent River in Maryland, Overmiller gained a great deal of knowledge of food from her father and a group of women including her mother and grandmothers. Although her parents and grandparents passed early on in her life, they instilled a sense of love for life in her. Overmiller was taught an early love of cooking from the “beautiful, loving group of women,” that helped to raise her. It is this love that continues to drive Overmiller in the kitchen today.
Overmiller began her professional career as a bartender and waitress at Proximo Restaurant Group’s Austin Grill in Washington, DC. Realizing she craved more experience in the kitchen, she then made the shift to Café Atlantico, also part of Proximo, where she worked as a line cook while attending the esteemed L’Academie de Cuisine in Maryland. In 2002, she graduated and accepted a position at Ristorante Tosca under the direction of Chef/Owner Cesare Lafranconi. At Tosca, she quickly moved her way up from Line Cook to Pastry Chef to Sous Chef. With a desire to broaden her experience after spending three years at Tosca, Lanfranconi made a phone call to Chef/Owner Cathal Armstrong on Overmiller’s behalf, which brought her to Restaurant Eve in Old Town Alexandria, Virginia. Chef Armstrong’s leadership taught Overmiller about the importance of local vendors and sourcing from local farms, along with honing in on her technical culinary skills. Armstrong added French techniques to Overmiller’s Italian preparation, and soon she found a balance between both of her mentors’ skills.
Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.
You’ve met the Challengers
1. Lauren DeSantis: Host and Producer of Capital Cooking
2. April Fulton: Food Scribe
3. Stefanie Gans: Endless Simmer
4. Alison McConnell: Humble Gourmand
5. Johnna Rowe: Johnna Knows Good Food
Now meet the Judges:
1. Chef Vincent Horville: The Metropolitan Club
2. Patrice Olivon: L'Academie de Cuisine
3. Lorena Sander: DC Gastronome
You've met Chef Vincent... and now check out Chef Patrice.
Patrice Olivon is part of a new wave of chefs taking cooking to exciting and dramatic new levels. Born in Casablanca and raised in Provence, Chef Patrice’s culinary style is inspired by the cuisine of Southern France, emphasizing fresh, local ingredients.
Chef Patrice shines when he explains his craft to others – his charisma and culinary expertise draw in culinary students and audiences across the country. Currently the Program Director of Culinary Arts at L'Academie de Cuisine in Gaithersburg, Maryland, Chef Patrice obtained his culinary degree from Ecole Hôtelière de Marseille, and then cooked at the renowned Negresco Hotel with Michelin two-star Chef Jacques Maximin. Relocating to Washington, DC in 1979, Chef Patrice first worked at Le Palais des Friandises and then was the sous chef at La Maison Blanche for twelve years. Chef Patrice achieved the position of Executive Chef of the Embassy of France and excelled there for twelve years. At the Embassy, he drew upon his French and Moroccan roots, serving cuisine with a sensual, ethnic flair.
Chef Patrice regularly cooks at the White House for formal affairs, private parties, and daily meals. In 1993, First Lady Hillary Clintoncalled upon Chef Patrice, along with the country’s most talented chefs, to “Americanize” White House cuisine. Chef Patrice helped revolutionize State Dinners and private functions - elegant, plated courses showcasing regional American ingredients replaced staid menus and buffets.
Chef Patrice uses humor, antidotes, and charm to not only captivate students, but also television viewers and live audiences. Recently, Chef Patrice released Table for 8, an instructional DVD which allows students of all skill levels to “learn what the professional chefs know.” He demonstrates how to create the perfect dinner with ease and gives tips from start to finish such as choosing delectable ingredients, selecting wine, and properly setting the table.
On Food Network’s competition series Food Fight, Chef Patrice and his French team won by a landslide. His team not only won the show’s grand prize, but Chef Patrice won viewers’ and television executives’ attention. Following Food Fight’s success, Chef Patrice appeared on The Next Food Network Star where participants compete nationwide to become the next culinary television sensation. Out of 10,000 rivals, he rose to become a semifinalist, cementing him as one of the most talented and entertaining food personalities in the United States. In 2006, Chef Patrice competed on Food Network’s Iron Chef America with the former Executive Chef of the White House, Walter Scheib. Alton Brown nicknamed Chef Patrice the “Patrice-O-Matic” for his speed and culinary prowess - skills that helped the team win the battle against Iron Chef Cat Cora. Chef Patrice also appears in a National Geographic documentary featuring a Russian state dinner at the White House.
Chef Patrice’s live cooking demonstrations are in high demand. He has appeared in two Smithsonian Folklife Festivals on the National Mall. In the Food Culture USA 2005 event, he, along with notable chefs Michel Richard, Patrick O’Connell, and Walter Scheib celebrated America’s recent food revolution. In 2007, Chef Patrice demonstrated his passion for his adopted homeland, Virginia, with two cooking demonstrations in the Roots of Virginia Culture.
KDHX Charter Cable Channel 21 in St. Louis, Missouri
