Tuesday, September 30, 2008
Monday, September 29, 2008
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
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
Thursday, September 25, 2008
Jenni Collins recognized DC's love of cupcakes and she is hosting DC's 1st Annual Cupcake Contest today.
THURSDAY, September 25
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:
- Juli-Anne Whitney
- Erin Murtha
- Sarah Bruton
- Tiffany Rose Goodyear & Marla Hersthkowitz
- Melissa Westervelt
- Mollie Ohlhaut
- Liz Kurtz
Tuesday, September 23, 2008
Monday, September 22, 2008
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.
6-8 apples (green and red)
Juice of one lemon
1/2 C oatmeal
1/4 C walnuts
1/4 t cinnamon
More fall recipes coming soon. You can check out my pumpkin dip recipes at
The Metropolitan Cooking & Entertaining Show
Visit Lauren at the Capital Cooking Booth 404. Also, catch her cooking presentation at one of the workshops.
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.
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
November 8 – 9, 2008
Walter E. Washington Convention Center
801 Mount Vernon Place, N.W.
Washington, DC 20001
Saturday, September 20, 2008
Wednesday, September 17, 2008
Monday, September 15, 2008
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 firstname.lastname@example.org for any of the delicious recipes.
Friday, September 12, 2008
Thursday, September 11, 2008
Monday, September 8, 2008
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
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 Albariño 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
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.
12:30 p.m. and 5 p.m.
12:30 p.m. and 2:30 p.m.
12:30 p.m. and 5 p.m.
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.
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.
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."
Roasted Corn Soup
1 dozen ears of corn
3 Tbl butter
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
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.
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.
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.
Then you eat it, then you smile.
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
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!
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.