Tuesday, September 30, 2008

Maryland Show Dates

Starting today, Capital Cooking will begin airing on Access Montgomery TV 21 in Maryland.
Check out the show every Tuesday at 7p.m.

Monday, September 29, 2008

Supper in New York

I went to New York for my birthday on Friday and we went out to dinner at Supper. Supper has a really fun and lively atmosphere. We went to dinner around 10 pm and it was still packed. There is a nice wine bar next door. Nicole told the waiter it was my birthday so they brought me a piece of cake and everyone in the back room sang "Happy Birthday." The food was good, I tried the Seafood Risotto...yum! We always have to best time in New York. I've gone there for my birthday the past 3 years.
Supper on Urbanspoon

After Supper, we headed to Apotheke. The bar itself was inspired by French apothecaries (cork-lidded, tincture-filled jars, herbs marinating in absinthe, a wall-large apothecary glyph), while the overall effect's Medieval/Victorian-plush, with touches like upholstered walls, tile-inlaid wood floors. They don't have any soda or typical juices. They infuse their own liquors. The birthday shot of absinthe hurts the next day. We had fun at the bar, but it is pricey ($15 for every drink). We were surrounded by Brits...apparently Leo had a birthday too and reserved most of the bar. There was a line and people were going to the door with "prescriptions" to get in. 9 Doyers St., New York NY 10013
Overall, I had an awesome birthday.

Friday, September 26, 2008

Preview of A Rustic Roman Afternoon Episode

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.



Here's a preview and the show will be airing soon. 

A special thanks to Dana McFadden for doing such a great job editing! Also thank you to Patricia Sanitate, A Capital Cuisine, acapitalcuisine.com.
The show wouldn't be made possible without my fantastic crew: Wendy Murphy; Corey Then and Mary Diaz.
The music for Capital Cooking was provided by:
Jazzy Blu:
Dominic Taylor, Mark Matthews III, Roger Brown, Leslie Lee and Jackie Brown
www.thejazzyblu.com

Thursday, September 25, 2008

Crazy for Cupcakes

Cupcakes have become a national pastime, thanks in part to the now famous Magnolia Bakery. Everyone just can’t get enough of this sweet goodness! On our Crazy for Cupcakes episode, (c0ming soon) I will teach you how to make some fabulous cupcakes at home as well as exploring some of the best places to get cupcakes in the DC area.


Jenni Collins recognized DC's love of cupcakes and she is hosting DC's 1st Annual Cupcake Contest today.

THURSDAY, September 25
6:30pm- 8:30pm
DC’s 1st Annual Cupcake Contest!
$5, cash bar

The Washington Club
15 Dupont Circle, DC


FIVE cupcakeries competing to determine who is the best in the DC area:

EIGHT on the verge of greatness...
  • Juli-Anne Whitney
  • Erin Murtha
  • Sarah Bruton
  • Tiffany Rose Goodyear & Marla Hersthkowitz
  • Melissa Westervelt
  • Mollie Ohlhaut
  • Liz Kurtz
Esteemed judges are:
Sounds like lots of fun! You should check it out...

Tuesday, September 23, 2008

Restaurant Review: Rasika

Rasika is probably one of my favorite restaurants in DC. Make sure to plan ahead because even on a Monday night a table is hard to come by. 

Monday, September 22, 2008

Fall Flavors: Apple Crisp recipe


I didn't expect fall to sneak up on us so fast, but now that it is here, it is time to enjoy delicious fall fruits and vegetables. Apples, pumpkin, figs, avocado, sweet potatoes...

To start the cooking season off right, try our apple crisp recipe from the Hosting Weekend Guests episode with Brian Pease and Allison Dougherty.

Apple Crisp

6-8 apples (green and red)
Juice of one lemon

For a 9" square baking dish peel and core 6-8 apples. Slice apples and set aside. (a bowl of slightly acidic water will keep them from turning)

Butter or spray the bottom of baking dish and fill the bottom with sliced apples.
add topping to the dish and bake at 375 degrees F for 30 minutes or till golden brown.

Topping
3/4 c. butter
3/4 c. light brown sugar
1/2 C oatmeal
1/2 c. flour
1/4 C walnuts
1/4 t cinnamon

Combine all ingredients in a food processor and crumble over apples and bake. Serve warm with vanilla ice cream or fresh whipped cream. The aroma will fill your house...yum!

More fall recipes coming soon. You can check out my pumpkin dip recipes at

The Metropolitan Cooking & Entertaining Show

http://www.metrocooking.com/2008DC/home.html

Visit Lauren at the Capital Cooking Booth 404. Also, catch her cooking presentation at one of the workshops.

Thanksgiving Appetizers

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. These recipes will add some fun to your Thanksgiving celebration.

Date

Time

Location

Saturday, November 8, 2008

Saturday, November 8, 2008

Sunday, November 9, 2008

1:30 - 2:00 PM

6:00 – 6:30 PM

1:00 – 1:30 PM

Tasting & Entertaining Workshop 1

Tasting & Entertaining Workshop 2

Tasting & Entertaining Workshop 2

DATES
November 8 – 9, 2008
LOCATION
Walter E. Washington Convention Center
801 Mount Vernon Place, N.W.
Washington, DC 20001

Saturday, September 20, 2008

Restaurant Review: Dino

Corey and I recently went out to dinner with our friends Sarah and Mike at Dino in Cleveland Park. We started out with the Caprese Salad. The tomatoes were perfectly ripe with a generous portion of fresh mozzarella cheese. We also enjoyed the calamari fritti with a spicy roasted red pepper sauce and the fagiolini alla griglia (grilled organic local greenbeans-wrapped in Salumeria Biellese panchetta brushed with saba {balsamic "molasses"} and Hawaiian red salt. Yum! For our main course Sarah and Corey ordered the pappardelle ai cinghiale which consisted of house made ribbon pasta and chunks of wild boar. I opted for the risotto di cantarello seluaggio which melted in my mouth. Mike ordered the fusilli con ragu d'antra which was basically pasta with a ground duck Bolognese sauce. Not my favorite but not bad. Just when I didn't think I had room for any more, Sarah ordered the cappuccino di nutella. This creamy nutella and marscapone dessert was served in a cappacino cup. Rich and delicous! It isn't easy to find good Italian food in the District, but Dino fits the bill. Located on Connectuicut & Ordway directly off the Cleveland Park stop on the metro.

Dino on Urbanspoon

Monday, September 15, 2008

National Mushroom Month


Not only is September my birthday and anniversary month, but apparently, it is Mushroom Month too. Let's think back to all of the shows that we've filmed using mushrooms in the recipes...Meet Me in St. Louis: Chicken Tetrazzini (we used mushrooms in the cheesy sauce); French Style Cooking: Bison Strip Loin with Morel Mushrooms (this episode hasn't aired yet, but you will get to see Paul Stearman from Marcel's make some earthy morel mushrooms); and 1789: Seared Maine Scallops with Blue Foot Mushrooms (watch me and Chef Dan sear some blue mushrooms). Email me at capitalcooking@gmail.com for any of the delicious recipes.

New Kitchen Set for Capital Cooking


After much looking, we've finally found the perfect kitchen to film the show. We move in October so we will start filming there in November. Can't wait!

Monday, September 8, 2008

Farrah Augusta


Remember Kitty from the Cooking for Kids episode? When we filmed in April, she was pregnant and she recently gave birth to the beautiful Farrah Augusta. You can catch the episode this month on DCTV Comcast Channel 95 and RCN Channel 10.

COOKING FOR KIDS

+ Sun 09/28/08 05:30 PM

+ Sat 09/27/08 07:00 PM

+ Tue 09/23/08 12:32 PM

+ Wed 09/17/08 12:32 PM

+ Sun 09/14/08 07:31 PM

+ Sat 09/13/08 07:00 PM

+ Tue 09/09/08 12:30 PM

Sunday, September 7, 2008

Farmers’ Market Supper Episode—Wine Pairings

By: Kelly Magyarics

The dishes made in the Farmers’ Market Supper have a wide variety of aromas and flavors, and I selected some versatile, warmer weather wines to match. To pair with the bacon-wrapped shrimp, try a Pinot Noir from Oregon, or one from California’s Russian River Valley. The bright fruit (typically cranberry and raspberry) and low tannins will pair with the shrimp (and pretty much any other kind of seafood), while the wine’s touch of earthiness is a great partner for the smoky bacon. The paprika dusted pork chops, topped with a fresh and fragrant salsa of corn, mint, shallot and tomatoes, is a really full-flavored dish. The crispness in a Spanish AlbariƱo will match the acidity in the tomato salsa, and cut through the richness and spicy heat of the chops. To enjoy with the summery dessert of vanilla ice cream with strawberries, the semi-sweet Italian sparkler Moscato d’Asti is a winner.

Kelly Magyarics is a wine educator and freelance writer in Northern Virginia. Her company, Kelly Magyarics Wine Consulting, conducts interactive, educational tastings for private and corporate events in the Metro DC area. Kelly’s articles appear in Wine Enthusiast, Imbibe, The Tasting Panel, Cheers and Modern Luxury DC. She can be reached through her website, www.trywine.net.

Thursday, September 4, 2008

DC Air Dates in September

DCTV Comcast Cable Channel 95 and RCN Channel 10in the District:

Cooking For Kids: This show is centered around making healthy food for the kids. Lauren and here college friend, Kitty, will show viewers a chicken nugget recipe, fruit dip, smoothies, and more.

A Simple Summer Supper: Join Lauren and Chef Oliver Friendly as they prepare a simple summer meal with locally grown produce and humanely raised meat from DC-area farmers markets. While commercial organic markets provide a great service, the food at the Farmers Markets is fresher and better for you. Learn how to make: Homemade Bacon Wrapped Shrimp with Minted Sweet Peas and Tomato Vinaigrette, Paprika Dusted Pork Chops with Roasted Corn, Shallot, Tomato, and Mint Salsa, and Vanilla Ice Cream with Fresh Fruit and Mint Syrup.

September 4

7:30 p.m.

September 5

10:30 p.m.

September 9

12:30 p.m. and 5 p.m.

September 11

7:30 p.m.

September 13

7 p.m.

September 14

7:30 p.m.

September 17

12:30 p.m. and 2:30 p.m.

September 20

9:30 p.m.

September 23

12:30 p.m. and 5 p.m.

September 25

7:30 p.m.

September 27

7 p.m.

September 28

5:30 p.m.

Hiking in Colorado





During our second day in the mountains, we had lunch in Boulder Aji, a Latin American restaurant. Corey tried the Chiles en Nogada. It consisted of meat picadillo stuffed poblano, walnut sauce and cilantro rice. The rice was a little bland, but the stuffed poblano was quite tasty. I tried the Ensalada Fruita and the Empanadas de Camarones. The Empanadas, stuffed with shrimp, onion, bell pepper and chipotle butter, had a mild but yummy flavor. The salad was made with mizuna (similar to arugula), orange segments, spicy walnuts, red onion and a citrus and pineapple vinaigrette. The greens weren't my favorite, but we enjoyed the meal overall. After our lunch we took a hike up in the beautiful mountains before we drove up to Breckenridge to visit my cousin Reilly.
Aji Latin American on Urbanspoon

September Airing Dates in Virginia


Upcoming Episodes Airing in September on Cox Cable Channel 10 in Fairfax:

Farmers Market Supper: Join Lauren and Chef Oliver Friendly as they prepare a simple summer meal with locally grown produce and humanely raised meat from DC-area farmers markets. While commercial organic markets provide a great service, the food at the Farmers Markets is fresher and better for you. Learn how to make: Homemade Bacon Wrapped Shrimp with Minted Sweet Peas and Tomato Vinaigrette, Paprika Dusted Pork Chops with Roasted Corn, Shallot, Tomato, and Mint Salsa, and Vanilla Ice Cream with Fresh Fruit and Mint Syrup.

September 8

11:30 p.m.

September 9

12:30 p.m.

September 11

11:30 p.m.

September 15

9:30 a.m.

September 17

10:30 a.m.

September 18

10:30 p.m.

September 20

3 p.m.

September 22

3 p.m.

September 24

2 p.m.

September 26

4:30 p.m.

Spotlight: Chef Oliver Friendly


Oliver joined me on our Farmer's Market Supper Episode. He is an excellent chef and great teacher. He started a personal chef business called Eat and Smile Foods. Oliver is an expert at finding the best foods at the local farmers' markets. He knows how to use fresh ingredients and make the food look beautiful. He caters fabulous dinners and teaches cooking lessons in the comfort of your own home. You can catch us making some delicious recipes this month in DC and Virginia on Capital Cooking with Lauren DeSantis. Show times will be posted soon. I asked Oliver how he started his business and he responded, "For me, I started catering for friends and family and realized how much I enjoyed cooking for people. I then decided to go to culinary school to get some real training. After working in a restaurant, PS7's, for over a year, I moved on to Hook part time while I started establishing my name as a caterer. I had two regular clients which barely paid the rent. I got written up on DailyCandy and that started a wave. From clients I gained there I started to expand my client base through references from current clients and attendees at my events. A restaurant would be great a some point, but it is a commitment of 20 hours a day for 2-5 years, and I like living my like a little too much."

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Roasted Corn Soup

www.eatandsmilefoods.com

Ingredients

1 dozen ears of corn

3 Tbl butter

2 onions

4 cloves garlic

3 springs rosemary

1 bunch lemon thyme

½ cup white wine

3 cups water/vegetable stock/chicken stock

2 cups cream

Salt and Pepper

Method

Get the largest pot you have and fill it with 2 inches of water.

Heat till boiling then add corn and cook, covered, for 6 minutes.

Remove and let cool.

Cut the kernels off and set these aside.

See “Optional”

Heat a large dutch oven till almost smoking.

Add butter and let melt.

Add onions and cook till soft and translucent.

Add garlic and cook for 1 minute.

Turn heat to high and add corn kernels.

Cook till lightly golden, or about 5-10 minutes.

Season.

Add herbs.

Add wine and reduce till wine smell is gone.

Reduce heat to medium low and add the stock/water.

Cook for 30-45 minutes.

Puree, IN BATCHES, in a large blender, then strain through a mesh strainer.

Season.

Add cream.

Season.

Then you eat it, then you smile.

Optional

Take the corn cobs and cut them in half.

Place in a pot and cover with cold water.

Bring to a simmer and let simmer for 30 minutes.

Strain and reduce till you have 2-3 cups.

Use this broth to make the soup.


Photo by Ashley Mosley

Wednesday, September 3, 2008

While we were away...




After waiting in the lines and moving through the crowds, we got to attend the Democratic National Convention in Denver. Not the best food, but the experience and the energy of the event were priceless. Thank you to Marc Adelman and Matt Winters for getting us tickets!

My Anniversary


Yesterday was my 2nd wedding anniversary. Corey and I were married on September 2, 2006 in St. Louis. We went away to Colorado to celebrate and also to attend our friends, Rachel and Jeff's wedding. Without the help and support from Corey, Capital Cooking would not be possible. More to come on all of our adventures in the mile high state.