Long ago we filmed a fun show with Chef Oliver Friendly to prepare a simple 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.
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.
Capital Cooking with Lauren DeSantis airs on Colours TV Network every Thursday at 6 p.m.EST. Find all of the schedule at: http://colourstv.org/category/capital-cooking/. CoLours offers multi-cultural and multi-ethnic programming highlighting educational and cultural issues of African, Asian, Latin, and Native Americans. For further information visit their website at www.colourstv.org.
Meet me St. Louis - 4/15
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Mexican Fiesta – 4/29
A Rustic Roman Afternoon – 5/6
Ethiopian Cuisine – 5/13
Taste of Morocco – 5/20
Asian Cuisine 5/27
Roasted Corn Soup
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: Ashley Mosley 1 pound Shrimp
Bacon to wrap
Method
Heat oven to 450 degrees.
Wrap each shrimp with a slice of bacon, tucking the end into the bacon wrapping.
Roast for 6-12 minutes, flipping once, till bacon is crispy and shrimp in done.
Then you eat it, then you smile.
Tomato Vinaigrette:
The tomatoes add body and richness this delicious dressing.
Ingredients
6 plum tomatoes, peeled and deseeded
1 shallot
2 Tbl Nice Balsamic Vinegar
Oil to emulsify
Methods
Place the tomato fillets in the blender
Add the shallots and vineagar
Puree till smooth
While running, slowly pour the oil into the mixture till it becomes thick and aioli
Season with Salt and Pepper
Then you eat it, then you smile
Minted Sweet Pea Mash/Puree
Serves 2
Ingredients
8 oz sweet peas
2 Tbl chiffonade mint
2 Tbl minced shallot
¼ cup white wine
¼ cup chicken stock
Butter
Method
In a sauce pot boil 4 cups water with 2 Tbl salt
Add peas, cook till tender
Remove from water and drain in sink, run cold water over the peas till cool
Set peas aside
Place a sauté pan over medium heat
Add 1 Tbl butter and the shallots, sweat the shallots
Add wine, reduce till almost gone
Add chicken stock, reduce by half
Place the peas and shallots broth in a blender
Puree till smooth
Salt and Pepper to taste
Then you eat it, then you smile
