Dupont Farmers Market

This may sound completely crazy to you but after living in DC for two years now, I've yet to visit the Dupont Farmers Market. I know, I know. Everyone keeps telling me all about it and I've read several reviews but could never find myself up at 8am on a Sunday.

All excuses aside, I woke early this morning to check out what the rave was and boy was I missing out! When I first arrived, I didn’t know where to start. They offered everything from ice cream, fresh bread and pastries to meats, farm fresh eggs and fish. I was in awe by the array of fresh produce and herbs available as well.

My original plan was to walk around first to see all there was to offer before I started buying but that plan soon fell short when I spotted ripe summer squash blossoms. It was officially on! At 3 for $1, I bought 6 and was quickly adding a gorgeous heirloom tomato and a luscious bunch of basil to my order.  After several samples of fresh watermelon, peaches and tomatoes I treated myself to a few ripe peaches for breakfast this week.

Waking so early and being surrounded by so many gorgeous foods, my apatite was growing and I needed to eat something soon before I bought the whole lot.  Rounding the corner I saw a large group of people placing orders for freshly baked empanadas at Chris’s Marketplace. They were selling out fast so I had to grab one quick. One of my weaknesses is crawfish so I went with their crawfish mango empanada. The salty hue of the crawfish paired wonderfully with the sweetness of the mango. The textures married well with the soft dough, the crawfish and the gooey mango. It was a pleasant break for the overwhelming verity of the market and now I was ready for dessert.

I saw several children walking around with smiles on their face as they ate cups of fresh ice cream. Coming to the end of my journey, I finally came to her; the ice cream lady. Children were surrounding her both giggling over samples of fresh sorbet and ice cream she was handing out. One flavor, in particular caught my eye; Blueberry Lemon Thyme. I was taken away to a place of pure bliss when I sampled it and had to take one home. She expressed to me that blueberries would soon be out of season and this was, unfortunately, her last batch of that flavor for the year. I would have loved to purchase two but at $6 a pop for a 4oz cup, I’d have to enjoy what little I had.  I thanked her and quickly walked to home before it melted.

Upon returning home, I enjoyed the pure beauty of my findings of the day. I couldn’t wait to try everything and finally experiment with squash blossoms. I plan on returning to this little gold mine up the street from me next week in hopes I can find something I’ve never seen before. There was a buzz about figs in the air today and I’m determined to get my hands on some next week.

Stay tuned for my squash blossom recipe this week. Happy exploring everyone!

Day 2: You Are What You Eat – A Week of Raw Food

In my research, I read that it is important to always lubricate your digestive system with a substantial amount of water each day. I mean, come on, really; that’s a no-brainer. One website suggested to drink a liter of water before consuming your breakfast or your first cup of coffee in the morning. I’m game, let’s give it a go….

Day 2 started off pretty well. I woke to the first alarm I set for myself each day at 5:00am. This alarm is to wake me for my morning exercise, whether it is running or yoga. I have not woken up to this alarm in over four weeks. This morning, I think I figured out why – My cat, Bushi (Japanese name for warrior), always wakes up to this alarm and it’s his cue to cuddle with me till the second alarm goes off. To his dismay, I got up. The yoga warmed my cold body and woke me up. By the time I was finished, I was ready to face the world with plenty of time to spare. So far so good.

Upon arriving at work, I immediately drank my liter of water and heated up some oatmeal. I have oatmeal for breakfast every morning but this time I vamped it up with some banana, craisins, and crushed flax seed. I finished this off with a cup of hot kombucha tea and my multi vitamin. Shortly after I finished my tea, I felt fatigued. My eyes started to get heavy as the warmth of the food sat in my belly. This is not cool….I mean, is this diet even working?  I’m figuring it’s due to the warm food so it’s a huge bowl of fruit tomorrow. We’ll see.

Lunch time rolled around and my body was naturally ready to eat around 1:00. I’m usually counting down the seconds till the clock strikes 12:00 so I can rush to the kitchen for some leftovers. I had made seconds of the pizza dish I referenced to in my last post and decided to add some avocado for some extra nutrients this time. Though it’s a bit difficult to eat, the quality of this meal is superb. 

It really doesn’t seem like much, but man is it good.  It is a filling, tasty meal that leaves you satisfied but not stuffed. 

Chef’s note: Don’t leave out the nori and the basil. Those two ingredients really pulled all the flavors together.

I must admit, it’s only been two days but I can’t get enough of these nori snacks I bought yesterday. They are roasted, so they are not raw, but they are part of the macrobiotic diet which is also used to prevent and cure illnesses. These snacks are just a little over a dollar at my local natural food store and they are just like chips to me. I’m definitely going to stack up on these babies! Not sure how it’s going to make my breath smell but...eh.

2:30 rolls around and I’m wide awake, focused, sitting up straight and cranking my work out. The end of my work day approaches quickly and I notice, for once, I’m not hungry! I packed an apple and a handful of raw almonds and didn’t need to touch either.

I’m finally home and I’m getting hungry. My long trek from work, almost 2 hours, has increased my appetite and I’m ready for something good. My bones are absolutely freezing, I can’t feel my hands and I’m craving something that’s not piping hot. Ugh....promises, promises. I swear if I didn’t have this blog - no one would ever know…

This recipe I found today on We Like It Raw.Com. (I know, I know). It’s actually one of the best raw websites I’ve found online as far as recipes are concerned. They even have video tutorials to show you how to make some of these things. Ahem….ladies, meet the raw model  (You’re welcome.)

Anyway…..dinner…right. So, I decided to make their Zucchini Pasta for dinner tonight. I’m eating it right now and it’s absolutely awesome. I made an over abundance and ate it as my main dish and will have it for my lunch tomorrow, but it would be an excellent side dish.It doesn't have many ingredients, it takes less than five minutes to prepare, packed with huge flavor and I’m completely satisfied.

Secret: I’m no longer cold. Just because I’m eating cold food, doesn’t mean it actually makes me colder. Your body kicks up when you add nutrients to it, especially more than it’s used to. It generates heat because your blood is pumping to your digestive organs to help absorb the food. Something I’ve noticed is that I stay warmer longer since I’ve been eating raw. I usually get very cold after I eat because the majority of my blood is rushing to my stomach, using too much energy to try to digest the food I’ve just consumed. Pretty neat, huh? And….I’m not hungry!

Enough of that, here is the recipe. Enjoy!

Zucchini Pasta by Philip McCluskey

Ingredients

• 1-2 zucchinis, shredded with hand peeler
• 1 handful organic artichoke hearts
• 1 handful of olives, pitted
• 1 tbsp olive oil
• 1/2 lemon, squeezed for juice
• sea salt to taste
• pinch of chopped basil

Directions

1. Shred zucchini with hand peeler
2. Add rest of ingredients
3. Toss and serve

Listen to your body (You are what you eat): A week of raw food

My whole life, I’ve always listened to my body. I abide by what it craves and always give it what it asks for; whether it be exercise, rest, a type of food, etc. I would like to think that humans as a whole are educated enough to do the same but the western culture shows, by the obesity epidemic and other unhealthy lifestyles, that it is not always as easy as listening to your body.

Lately I have been ignoring my body and it finally put me in my place the other day. Saturday morning I woke at a reasonable hour, ate breakfast and went back to bed…..till 7:00pm. I went to dinner at my friends’ house, ate take out, became exhausted again and called it an early night. This morning I woke exhausted and completely disappointed in the choices I have been making lately. Between the overindulgence of a free keg at skee ball playoffs this Thursday, a Cosi burrito for dinner followed by a few whiskies on Friday, and spiced apple cider to wash down my Thai food on Saturday. Sunday I was going to start listening again.

My body is craving whole foods at the moment so after some yoga, I spent my morning researching the raw food diet. Research shows that having at least 50% of raw food in your diet considerable increases the amount of overall nutrients that would normally lack in a standard American diet. Cooking your food depletes the nutrients in our food, or what little is left over after what processing and pesticides leave us. Incorporating whole, organic (pesticide free) foods into your diet have been scientifically proven to not only prevent certain diseases and cancer but also cure them.

Reading this material inspired me to give this diet a try and attempt to detox my body from the toxins I’ve put into it the past few weeks. Because I am a young woman, it is important that I’m careful when experimenting when different diets and that I make sure I get the proper nutrients I need for my breast, heart, and bone health. Because of this, I am not going to go completely raw but eat mostly raw foods. Because I love food so much, this will not be a permanent diet change but only for a week. Throughout this week, I will share the recipes I’m using and document my overall health and any changes I’ve noticed. Let the adventure begin!

Day One: 

This evening, I made plans to gather with several friends for take out and good conversation. Because of my new dietary restrictions, I have made my own dinner and will bring it along with me.

Chef’s note: I am not going to suggest serving sizes for some of the recipes. It’s important for every person to determine what portion is best for their body and decide how much to use in order to be fulfilled by the meal.

 Semi-Raw Pizza:

Ingredients:

• Flat bread crackers
• Finely Chopped Kale
• Green and Yellow Peppers cut into cubes
• Chopped Basil
• Sunflower Seeds
• Quartered Grape Tomatoes
• Hummus
• Nori (seaweed)

Instructions:

Combine kale, peppers, seeds, and tomatoes together in a small bowl. Spread hummus over crackers and top with the vegetable mixture. Sprinkle crumbled up nori overtop of the pizza.

Day one….let’s see how this goes.

Mid Atlantic Red Fruit Festival: Eats

This year's fruit was the TOMATO! Here are some of my favorite dishes from the evening. 

Next year - WATERMELON!!! 

THE WINNER: Maria and Simo’s Bloody Mary,

presented by Mixologist Brendan Dorr

Sandy Ibrahim & Maggie Sklar’s Savory Sundried Tomato Goat Cheesecake,

by Chef Michelle Poteaux

David Tarre’s Nuovo Caprese with Corn Fried Mozzarella,

prepared by Chef Todd Gray

Jessica Sidman’s Green Tomato Marbled Goat Cheese Ice Cream,

prepared by Chef Mike Lund

Adams Morgan Day Festival: Eats

What better way to spend a beautiful Saturday afternoon than to walk around and sample all the local foods at the Adams Morgan Day festival? Here's a sample of my eats for the day...

             Curried Goat with cabbage and rice & beans.           

 


CrAzY CoRn!!

This amazingly delicious concoction included: Steamed corn on the cob, mayonnaise, ketchup, and parmesan cheese.



Lassie Pops from the Fojol Bros of Merlindia food truck:
(Left) Ginger - (Right) Mango. They were both absolutely delicious!  

A taste of heaven with a sample of Ben's Chili Bowl chili

Veg Fest

For those of you who missed the Veg Fest this weekend I give you full permission to kick yourself and perhaps shed a tear or two. This healthy-fun festival was not to be missed. There was an overflow of fascinating information and an endless array of deliciously healthy food (and dessert) to go around. Anywhere from vegan nachos to painfully gorgeous cheese cakes. My friend and I (poor girl) tried a bit of everything and ended on a sweet note with a piece of caramel cheesecake. We walked away with full bellies, amazing vibes, coupons and a wealth of information. Did I mention the cheese cake?  

Hill's Kitchen Fall Classes

Hooray!! Hill's Kitchen has just announced their upcoming fall classes. Check them out!!

How to Sign up for Cooking Classes

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To reserve a space in a cooking class, please email events@hillskitchen.com with information about which class you are interested in, number of attendees, email address, and phone number. Please write in the subject line what class(es) you are interested in. We will get back in touch with you to confirm your seat in the class. Once confirmed, we will require prepayment for the class (cash, gift certificates, Visa/MasterCard). We will refund your payment if you cancel more than 48 hours before the scheduled class; cancellations within 48 hours will not be refunded.

Cooking Classes for September and October

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Tues, Sept 14, 6:30PM Knife Skills with Marta Mirecki

Sat, Sept 18, 3PM Feast of Fish with Marta Mirecki

Sunday, Sept 26, 11AM Hand Made Pasta with Marta Mirecki

Sunday, Oct 3, 3PM Seasonal Local Cooking with Marni Karlin

Tues, Oct 5, 6:30PM Middle Eastern Vegetarian with Marta Mirecki

Sat Oct 9, 3PM Knife Skills with Marta Mirecki

Wed, Oct 13, 6:30PM Feast of Fish with Marta Mirecki

Thurs, Oct 21, 6:30PM Hand Made Pasta with Marta Mirecki

Sun, Oct 24, 11AM Middle Eastern Vegetarian with Marta Mirecki

Thurs, Oct 28, 6:30PM Knife Skills with Marta Mirecki
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Basic Knife Skills -$40

Learning basic knife skills can change cooking from a chore to a real pleasure! This class will teach you the basic cuts and give you the chance to practice them in a fun and relaxed environment. Hill's Kitchen will provide excellent quality Mac knives to practice with- so just bring yourself! Covering everything from knife selection to knife use to knife storage, this class will make you feel more comfortable in the kitchen and help you keep your fingers safe.

Feast of Fish in the Mid-Atlantic - $55

We are lucky to live in the mid-Atlantic and have access to amazing seafood! Join us as we prepare Oysters on the Half Shell, Clams in White Wine, Roasted Whole Fish, and Crab Cakes. We'll discuss sourcing, how to store fish, and why well selected fish should be your ace in the pocket for quick week day meals. This is a demonstration class, so just sit back, enjoy some great food, and ask good questions. No clean up required!

Hand Made Pasta - $45

Handmade pasta is something special- chewy and toothsome but just sticky enough to carry the right amount of sauce. A great accompaniment to dishes like beef bourguignon or braised lamb, or as a simple main dish tossed with pesto and early summer tomatoes; handmade pasta is a skill to master for the coming cold weather. This is a participation class, so everyone will be making their own batch of pasta, with enough to take home. Wear an old shirt and bring good questions!

Middle Eastern Vegetarian - $45

Vegetarian cuisine: It's not just for vegetarians anymore! During this demonstration class you will see some great dishes that adapt themselves well to many other cooking styles. Join us as we prepare Steamed Basmati Rice with Red Lentils, Spinach and Chickpeas, Baba Ghanouj (Roasted Eggplant Dip), and Yogurt Sauce with Garlic, Dill, and Lemon.
Seasonal Local Cooking - $45

The best way to enjoy what is currently in season is to visit a farmers' market, buy the fruits, vegetables, and herbs that catch your eye, and put together a seasonal, local, delicious meal! Join Marni, a Cordon Bleu Paris graduate and general food enthusiast, in exploring the challenge of cooking a market basket dinner. This class will show you some great dishes that can be made with the fruits, vegetables, seafood, or meat that are available in early fall in the DC region. Likely ingredients include potatoes, peppers, early brussels sprouts, and maybe the end of raspberries - but we'll just have to wait and see what's at the market that week! This is a demonstration class, so just sit back, enjoy some delicious food, and bring lots of great questions!

Fruit Bat

Wondering around H Street, desperately looking for a new and exciting place to quench our thirsts, my roommate and I stumble upon Fruit Bat. This quaint, Latin American, ‘bat cave’ came as a pleasant surprise and we were not left disappointed.

Just recently replacing old H Street Martini Lounge which closed just earlier this year, Fruit Bat is an exciting new addition to H Street. The kitchen offers a decent selection of South American street food using the freshest ingredients. Their specialty cocktails are also made from fresh fruit and are to die for!

So if you’re desperately attempting to relive the amazing Labor Day you just had, this place is definitely worth the trip. I’ll be back for a formal tasting soon. (I’m just looking for an excuse to go back)

Fruit Bat

1236 H St NE

(between N 12^th St & N 13^th St)

Washington, DC 20002

(202) 399-2323

Eastern Market

I take my first step outside, the humid summer air is fleeting quickly and I feel a sense of urgency to spend as much time outside as possible. Capitol Hill is buzzing; everyone is running amuck and enjoying this beautiful Sunday morning. I grab my bike and I’m off to Eastern Market to do some exploring of my own. The sounds of laughter, children, music and chatter fill the air. A small jazz trio is playing at the corner coffee shop and spectators stop in their tracks to enjoy. Children and dogs are running around as young couples pick out their dinner for the evening. I am in heaven.


I always start with the fenced in flea market for my first temptation. Leisurely walking in and out of the tiny makeshift shops, I’m thrown a few smiles and a “hello there pretty lady” by the incense seller. (It never fails) I grab a cup of fresh squeezed lemonade and enjoy the plethora of antiques that surround me. There is something about the smell of antiques that makes my heart flutter with a sense of curiosity. They seem so innocent to me, yet for some reason I’m always left curiously wondering where these pieces came from. What is their story?

Leaving empty handed, as I usually do, I head over to the farmers stand to check out the array of fresh produce for sale. I always make a lap or two before making my first purchase. My mind wanders with all the potential and I’m left distracted with all the wonderful selections. I often become overwhelmed with the endless possibilities and end up buying too much, or not enough. I have an idea this time, a craving. My idea grows as I slowly walk in between the people and strollers. I admire the beautiful wildflowers and talk myself out of buying some for a treat. I must remain focused this time.

Alas, I return to where I once started, this time with a mission in mind. Of course, the first stand had the best looking heirloom tomatoes so I couldn’t help but to get one yellow and one red. They were lush with beautiful color, not too hard and not too soft. I’m then sidetracked by some beautiful eggplant and my thoughts begin to wonder how they taste. Focus, Kristin.

I turn to pick up one husk of fresh sweet corn to go with my recipe and treat myself to two gorgeous peaches. I always say I’ll make peaches and cream but they never last long enough for me to get to the store to buy the heavy cream. Maybe one day…

With a smile and a quick exchange, I have my goods and I’m off to the indoor market. I quickly grab a fresh baguette from the bakery when I turn to see the display of fresh pastas. I’m a sucker for fresh pasta and hope to one day muster up enough courage to make my own ravioli. Then I see it, homemade lobster and crawfish ravioli. “I MUST try this” I think to myself. With just a quarter of a pound, I’m left with six pieces to sample for dinner. Perfect.

The clouds darken overhead and I see my time has come to an end. I have everything I need to fulfill my dinner fantasy for that day so I hop on my bike and peddle home. I grab a large handful of basil and a pinch of tarragon from my front garden and run inside just in time before the rain starts.

The front door slams shut behind me and I skip my way back to the kitchen (Yes, I said skipped). This was going to be great!!

I quickly throw the corn in a pot of boiling water and get another pot ready for my ravioli. While that’s cooking, I chop up both tomatoes, tarragon and a few leaves of basil; drizzle with olive oil and throw in a little salt and pepper. I set that aside to marinate.

Then I take out my cast iron skillet and season it with some olive oil. I slice my baguette into thin diagonal pieces and set them inside once the oil is heated.

In a blender I combine the basil leaves, pine nuts, a clove of garlic, freshly grated parmesan cheese, olive oil, and some salt and pepper. I blend them until I have a beautifully smooth pesto. I wanted just a little something to drizzle over the ravioli without taking the taste away from the fresh dough and fish.

I quickly throw the ravioli in a small simmering pot and stir them slowly. They only need about 6-7 minutes.

By this time, my corn is done. I cut it off the husk and throw into my tomato concoction to complete my bruschetta. I slap a large dollop on top of my toast and drizzle with a touch of olive oil.

I drain the ravioli, plate and trickle some pesto on each piece. I’m overjoyed with the outcome and can’t wait to dive in!

The ravioli was all I had hoped for and more. The seafood and pesto flavors married beautifully and filling was something from a dream. The chef was sparing with the salt and I was left wanting more. Next time, I’ll spend the money and get a half pound.

The crunchy, sweet, salty bruschetta was a two minute masterpiece. Left overnight to marinate, it was absolutely heavenly the next day for my lunch.

The juices from the tomatoes and the oil formed a flavorful broth at the bottom of the dish and I used the day old bread to sop it up. It was a perfect way to bring me back to that beautiful Sunday as the reality of the work week set in. As the familiar flavors danced on my tongue, I swear I could hear the music, the children, and the laughter; and just for one moment the florescent lights faded and I was standing at the market again.