Capital Cooking with Lauren DeSantis: TV

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Monday, April 20, 2020

Recipe: M’Hanncha Coiled Serpent Cake

This crescent shaped pastry is stuffed with delicately flavored almond paste and coated with icing sugar. M'hanncha means "the snake" and this pastry certainly looks like a snake. It is made of filo dough and is then coiled like a snake. It is filled with an almond paste. You can make a large pastry with larger sheets of filo, or you can make individual sizes, which is much easier.

Perfect Pair: Salt Crusted Branzino with Terrapura Sauvignon Blanc Reserva

The freshness of the fish is the most important element. If Branzino isn't available and at its height of freshness, substitute black bass or red snapper.

Recipe: Strawberry Shortcake

This recipe is featured on p. 120 of the Capital Cooking Cookbook. Long ago, we filmed the American Classics show with Chef Shannon Overmiller of The Majestic. Shannon is not only an amazing chef, but she is such a sweet person. This recipe is perfect for strawberry season.

Thinking of Drinking: Gingerbread Man-tini

It is time for holiday parties. Check out my segment on Let's Talk Live! Start with some bubbly!

Recipe: Baklava

I traveled to Greece 10 years ago for an unforgettable trip. I feasted on their amazing cuisine. Make this dessert to get a taste of all the country has to offer.

Get ready for Valentine's Day with Chocolate Pots de Crème!

Photo by Duane Heaton

You may have learned how to make Chocolate Pots de Crème on Capital Cooking's episode of "Romantic Dinner for 2." Make this for your love on Valentine's Day. It is the perfect dessert paired with my filet mignon and potato gratin. Enjoy!

Recipe: Skillet-Fried Potatoes with Rosemary, Panceta and Onions

Photo by Emily Clack

There's nothing better than Sunday brunch. I showed viewers how to make this delicious recipe on Capital Cooking's Sunday Brunch episode. The panceta and rosemary combine to create a balance of heartiness and delicateness that standard breakfast potatoes lack. I make these potatoes every time we have out-of-town guests and it is always a hit. Enjoy!

Swedish Recipe: Toast Skagen

We had a blast on our Swedish adventure to explore the cuisine and culture. We got our first taste of Toast Skagen in Stockholm, Sweden at Lisa Emqvist inside Östermalms Saluhall. It wasn't until our trip to Grinda (one of the islands in the archipelago) that Chef Victor Rundquist showed us how to make it. Imagine visiting a beautiful and relaxing island and cooking with the chef outside on the BBQ pit. It couldn't be better. The Toast Skagen is a traditional Swedish starter and we saw it listed on the menu at most restaurants. This is a great recipe for Spring!

Recipe: Chilean Sea Bass

Previously, on Capital Cooking, Chef Enzo Fargione helped us Set the Mood with Food with his Chilean Sea Bass in Fennel/Anise Broth with Smoked Purple Potatoes. Enjoy!

Recipe: Opa Opa Shrimp

Cava is my favorite Greek restaurant in DC, so I was so excited to have Chef Dimitri join me on Capital Cooking to teach me his Opa Opa Shrimp recipe. Hope you enjoy!

Recipe: Awaze Tibs

DC is filled with lots of delicious Ethiopian restaurants. This recipe was featured on Capital Cooking's Ethiopian Cuisine Episode.

Thinking of Drinking: Winter Sangria

It is time for holiday parties. Check out my segment on Let's Talk Live! You can't throw a holiday party without a signature punch. Try out my Winter Sangria.