MORE THAN JUST A HOLIDAY SONG: CHESTNUTS ROASTING ON AN OPEN FIRE

November 17, 2014 · Edible DC

by Giacomo Abruzzi, special to Edible DC

Chestnut season is here! These make a great and healthy addition to your dessert or snack menu around the holidays, and, of course, are perfect in stuffing for a Thanksgiving turkey.

Fresh chestnuts can be found this time of year in farmers markets and area grocery stores, and they are fairly easy to prepare. Once you roast and peel them, you can munch on them whole (I like to sprinkle a little sea salt on them), or chop or purée them for many different recipes.

First, on the rounder side of the chestnut, slice through that hard brown skin down one side; try not to cut too deeply into the meat of the nut. In my family we usually cut an “X”; I don’t know why we do it that way, that just what my grandparents did.

Once you have your chestnuts prepped you have two choices:
Put them under the coals of your fireplace or fire pit for 10 minutes
Roast them in the broiler, turning them occasionally for 15 minutes or until the shell starts to char and peel.

That’s it. Let them cool, peel back the skin and enjoy!

Pro tip 1: Try using a slightly dull paring knife or steak knife. Anything sharper can slice through the chestnut and cut yourself. Either way, be careful!

Pro tip 2: Placing a towel under the chestnuts as you cut through the skin can help keep them from slipping.

Pro tip 3: Putting the hot chestnuts in a paper bag or covering them with a towel so they steam as they cool will make them even easier to peel.

PRE-THANKSGIVING TURKEY WITH RED LENTILS

November 7, 2014 · Edible DC

An autumn meal that’s hearty, healthy, packed with vitamins, protein, and fiber

by Giacomo Abrusci, special to Edible DC: @giacDC on Twitter

We’re heading into turkey season, so I picked up Ayrshire Farms frozen turkey wings from theArcadia Mobile Market the other day and made something so simple — and delicious. First, I partially defrosted my turkey wings in a warm water bath then threw them in a stock pot with some chopped carrots, celery, ginger, onions, a habanero pepper, some dried oregano from my garden, and salt. I filled the pot with water then left it to simmer over medium heat for two or three hours while I was doing chores, drinking wine, and checking my Facebook. When the meat was falling off the bone, I strained out the broth, skimmed off any fat, removed the bones and skin and returned the liquid and meat to the stock pot. Reducing the heat to low, I then added a cup and a half of red lentils — add some more water* if the stock is getting low — and let that simmer for about twenty minutes, stirring occasionally, until the lentils are tender. A little garnish and that’s it — fabulous for a blustery fall day!

* Editor’s note: we love this recipe and had some conversation about it over the Edible DC water cooler — our publisher Susan would add some white wine with the lentils, to add a bright punch of acidity, while our editor Kristen would add some red wine, for a warm earthy note. Either way, it’s all delicious!

EdibleDC.com SPAGHETTI AI GRANCHI

SPAGHETTI AI GRANCHI

August 25, 2014 · Edible DC

by Giacomo Abrusci

It’s crab season here in the Chesapeake Bay region, where we cover our tables with sheets of butcher’s paper and Old Bay is king all summer long. Whether you pick your crabs up from the waterfront fish markets in southwest DC or jump right into the Bay like my father and me, here’s a recipe to have seafood lovers licking their lips all day long: Spaghetti ai Granchi, or spaghetti with crab.

First clean the fresh uncooked crabs by removing the shells and washing them thoroughly — you’ll do this when they are really cold (either by storing them on ice or refrigerating them), which makes them dormant and easier to work with — then set them in the refrigerator until you’re ready to get to business.  I like leaving the tomalley— that’s the greenish goo, otherwise known as the crab’s liver and considered a delicacy, that you’ll find on the inside of the crab once you remove the shells — but this is not everyone’s style.

Start a basic marinara sauce with some olive oil, chopped onion, maybe some hot pepper, a mouthful of white wine, and some fresh crushed tomatoes. When the sauce is simmering nicely, add the crabs and let that cook uncovered on low heat for at least thirty to forty-five minutes.  Add a little more water or wine if the sauce is starting to get too thick and then add salt and pepper to taste.  Once you’re ready, move the crabs to a serving platter and cook your spaghetti until it is just al dente. Drain the pasta and add it to your sauce with a fistful of fresh parsley and serve with the crabs or as two separate courses.

A delicious alternative to our usual Old Bay steamers!  Click here to learn more about crabbing and fishing in our area.

EdibleDC.com: Italy in a Glass

ITALY IN A GLASS – MAKE YOUR OWN PESCHE AL VINO ROSSO

August 19, 2014 · Edible DC

Italy in a glass: Make-your-own Pesche al Vino Rosso After a Pick-Your-Own Trip to Homestead Farm

by Giacomo Abrusci

I just rolled back from Homestead Farm in Poolesville, MD, a mere 45 minutes from downtown DC, where every variety of peach is now at its peak. Even if you didn’t make it to Puglia, Italy this summer, you can still drink like you are there when you have a freshly-picked peck of peaches. While it’s true that southern Italy is not famous for wine-based sangria, the fruit is literally dripping off the trees there during the summer months, perfect for soaking in your favorite red wine.

My uncle Giovanni will exclusively use nectarines, while my sister Angela will usually choose the juiciest peach in the house. So grab some delicious fresh summer tree fruit and follow my lead tonight: before you start to prepare dinner, roughly chop two to three ripe pitted peaches or nectarines, drown them in a pitcher of red wine, and throw it into the fridge. Thirty minutes to an hour later — or whenever you’re ready to eat, because this fruity concoction only gets better with time — pull out your chilled wine and pour yourself a heavy glass.

Settle in and enjoy your dinner while nursing your peach-infused wine and finish off the evening with a few pieces of drunken fruit for dessert. Give it a try now while the trees are still loaded with ripe fruit, bursting with flavor!

You can visit Homestead Farm several months out of the year to pick your own produce, from spring berries to pumpkins.

jalapeno and lime chicken soup

This is a killer soup and super healthy too.  Perfect reminder that spring is just around the corner!  In a deep pan with olive oil and salt, lightly brown a chopped onion, two sliced jalapenos, and some fresh ginger.  Add 4-5 skinless chicken legs and brown over medium heat.  Degalze with half a bottle of light beer then cover with water and let simmer for the next ~45 minutes or until the meat easily falls off the bone.  Just before plating squeeze in the juice of 2-3 limes and serve with a hard boiled egg, half an avocado, and spring onions. 

 

get that cannoli in my mouth!

If there's one thing that this Italian boy loves more than his sausage, it might be his cannoli.  My favorite treat, hands down

cuban sandwich and shitty beer

Not gonna lie, there are few things I'm craving more right now than eating a Cuban sandwich with shitty beer- on the beach, that it. So I'm about 45 seconds away from booking a ticket to Miami. Till I board I'm gonna make one of these bitches, turn the heat up, and sit in my bedroom streaming the Perez Family.  

To make your own:

Get a nice piece of bread. If you can't find Cuban, a Portuguese roll or a mini baguette will do. Butter or brush the crust with olive oil.  Yellow mustard is a must, then roast pork (if you don't have that on hand, not the end of the world), sliced ham, Swiss cheese, and a couple sandwich slices of dill pickles. panini press that beast or put it in a skillet over medium heat while you crush it with a smaller pot lid. 

Next, a paper cup, shitty beer, and a lemon wedge. 

QUICK TIP: frozen berries and champagne

Keeping a bag or two of mixed berries in your freezer is always a good idea whether you make smoothies or not.  Bump up a regular glass of champagne with a couple berries and not only will it add a sweet tang but it might even keep your glass cooler (if you magically let it sit around long enough to get warm) 

orecchiette with chorizo and swiss chard

My mother would faint at the idea of using chorizo but this recipe is begging for it in the winter.  Chorizo is much like any other pork sausage only lends a heartier flavor from smoked paprika.  The version I grabbed from Whole Foods even uses a touch of cinnamon and allspice- all the better for a crisp winter night.  Now this is truly a 20 minute meal- put your salted pot of water to boil and gently sautee a chopped small onion with hot pepper.  As soon as the onion starts to soften add a pound to a pound-and-a-half of chorizo meat with the casing removed. Break the meat apart and mix evenly as it cooks over medium heat.  At the same time wash and chop about a pound of swiss chard into one inch pieces.  When the meat is cooked add half a cup of white wine and the swiss chard to your pan, cover and lower the heat.  At the same time when the water comes to a boil, add a pound of orecchiette and cook until they're just al dente.  Drain the water and in the same pot fold in the meat-chard mixture, stir over high heat for 30 or so seconds then remove from from the stove, plate, and serve with some fresh parmigiano and a heavy red wine. 

pickled green tomatoes

In case your stressing about what to do with your end-of-season harvest: 1.) pick the last green tomatoes 2.) wash 3.) slice and salt 4.) stack 24 hours 5.) vinegar 24 hours 6.) drain and pack with hot pepper, garlic, and basil.

Save your pickle juice…

Well, not indefinitely but it’s you’ve ever stopped at one of the Kiwanis chicken stands on the way to Rehoboth you’d know exactly what I’m talking about.  Hands down my favorite BBQ chicken on the east coast.  Once, in 2006, it even managed to convert a vegetarian.  For $6 or $7 you get half a roasted bird, a couple pickles (bread and butter), chips and a bun.  Secret to the bird?  They brine/soak/marinate the whole chickens in left-over pickle juice over night before their salted, peppered, and slow roasted over the grill.  TRY THIS AT HOME. 

Now THAT is a bloody mary.

I can’t remember who sent me this photo so I there’s no credit but lemme just say I can have about 40 of these over the course of an afternoon. 

REVIEW: Spumoni Gardens.. beh

Get it if you’re in Brooklyn just to say you landmarked it.  There really are about a thousand other places in NY I’d rather go to though.  

Am I reaching for the stars?

Is it that impossible to get a decent bagel in DC?  My New Yorkers say it’s because of the water.  I say it’s because of the Jews.  Maybe DC just doesn’t have enough picky Jewish mothers ready to verbally degrade shop owners that sell the doughy, dense, five inch hockey pucks we’re all so used to.  And please don’t get me started on the cream cheese situation. L'Shanah Tovah, y'all.

REWVIEW: Etto, DC

Four hundred and thirty seven restaurants have opened on 14^th Street between N and S since March 2013. One of them happens to be Etto, my favorite restaurant, watering hole, and corner spot on bar where I can burn an hour and a couple bills snacking on my absolute favorite cured meats and cheeses.  Hands down I can’t leave without the prosciutto, cinghiale, and burrata.  Makes a great spot for a cozy dinner too with a great selection of pizzas, fresh entrees, and small dishes.  Wines are marvelous and I have yet to try a specialty cocktail I didn’t love.  Etto. 1541 14th St NW (202) 232-0920

great 3 ingredient smoothies

(Image by Sarah Flotard)

These are some great 3 ingredient smoothies from buzzfeed!  http://www.buzzfeed.com/jessseinfeld/8-easy-3-ingredient-smoothies

healthy office snacks so you can save the bad decisions for 3am on a saturday

Recently, I've found myself chatting about what to snack on in the office.  Healthy snacks so you can make up for situations like the photo above.  Easy, non or minimal prep foods you can pick up at the corner store or CVS that don't require you to spend an entire evening dehydrating fruit to make home-made paleo protein bars.  Unfortunately for me, my supplies have been limited lately, so whenever someone brings in brownies or I see Girl Scout cookies in the kitchen they end up in my mouth before I can even count the calories.  Well, I just made a list of a couple snack ideas (in no particular order) that are easy to find, that help in keeping your metabolism raised, that can curb your appetite, and provide you with lots of nutrients, vitamins, and essential fats. The key is that you still need to ration and diversify your snack intake- eating half a jar of peanut butter (guilty face) will really do you no good, BUT if you have an assortment of these ingredients at your desk or in the fridge, they're great to snack on or even substitute as a lunch. From the list below, think: one hard-boiled egg, one piece of fruit, one string cheese, 5 almonds, a celery stick dipped in peanut butter, and a couple carrots dipped in hummus. THAT is a healthy way to keep you going throughout the day.
Modify, add to, and save this list in your phone so when you're at the grocery store you can remember to stock up on some healthy options.

• celery
• celery dipped in hummus or peanut butter (with no sugar added)
• carrots
• carrots and hummus
• bell pepper strips
• salsa
• hard boiled eggs- sans the yoke
• an avocado
• light mozarella string cheese
• beef jerky (they say only grass fed) 
• turkey jerky
• mixed nuts
• cucumbers
• cucumbers and hummus, salsa, cream cheese
• canned or bagged tuna or salmon (sriracha makes that palatable) 
• good quality dark chocolate (like, not Hershey) 
• lunch meat (turkey, chicken, a good quality ham) 
• sliced cheese (be aware of the fat content) 
• scoop of your favorite protein shake in H20
• berries
• one fruit (orange, banana, apple)
• olives
• dried seaweed
• edamame
• small yogurt
• pickles 
• kimchee
• miso soup mix
• steam-in-bag vegetables
• raw vegetables
• cooked shrimp
• cottage cheese

Japanese chicken soup

Get a big deep pan, drizzle some oil, throw in one whole chopped sweet onion, a chopped thumb-sized piece of ginger, and two small green chilies.  Let that cook covered on low heat (so it would all get mushy, not brown).  At the same time open a pack of 5 or 6 skinless, boneless chicken thighs.  I rinse them under water (you should always do that with any chicken) then trim off any fat  you see.  By this time the onions should be translucent  so place the chicken in the pan and raised the heat to medium-high. While  cooking wash two whole containers of quartered white mushrooms, drop them in the same pan, and let that cook covered for another 5, 10 till they get tender and shrink up. Now, by this time the chicken should be cooked so remove it all and with two forks shred the meat and returned it to the same pan. Last add a pint glass of filtered water, about a tablespoon of soy sauce, and about two table spoons of red miso paste. Basically let that all come to a boil, ladle into a bowl and serve with a handful of chopped green onions (some warm French bread on the side might just be orgasmic).

minced pork and legume salad

This was a random creation I don't even know how to describe so you'll just have to read it.  All I have to say is a couple people were over and they went for seconds, thirds and FOURTHS.  So yummy and protein PACKED! Get one can of black beans, one of navy beans and two of chick peas, throw them in a pasta strainer and rinse really well.  Let that completely drain then throw it in a big bowl.  Next get a container of ground pork. Sautee it in a pan (if its super lean you might have to add some oil) with salt and pepper (more salt than you would normally think and probably double the black pepper you would normally use). Chop and mix it and when it's completely cooked throw it on top of the beans.  Drain out any fat from the pork pan then chop an onion, 2-3 jalapenos, some ginger, and 2 carrots.  Sautee that in the same pan.  When it's done add to the mix. Then in the same pan throw in two containers of quartered white mushrooms (or that quantity of your favorite mushrooms), about 1/2 a cup of vinegar, and some salt. Cook till they're all tender then throw in the mix. Then SUPER finely chop like 4-5 stalks of celery and throw that on top, raw. Last, toss one huge handful of chopped Italian flat leaf parsley, juice from 2-3 limes, drizzle good quality olive oil and [preferably sea] salt over the top of everything and serve. 

The key is to cook everything separate and add everything as DRY as possible so its a very loose mixable protein and vegetable filled salad.

coconut curry cauliflower

Fantastic for a dreary winter day.  Sautee some green chili, an onion, chopped carrots, and chopped celery. Add a bit of salt or a tablespoon of fish sauce (your choice).  When that's all tender add a whole cauliflower, separated in pieces, two tablespoons of Jamaican curry powder, and a cup or so of water.  Stir then reduce the heat to medium, cover and let simmer.  Once the cauliflower is tender, add a can of coconut milk. If you want this more as a side, let that cook down to your preferred consistency OR if you'd like a chunky soup add another cup or two of water and bring to a boil (just recheck for salt).  Dress with thyme if you have it and enjoy!