Capital Cooking with Lauren DeSantis

Holiday Cocktails: Keep 'em Coming!

2009-12-17T16:11:00.000-08:00

The holidays bring lots of parties and lots of food and drinks to be had. Pour me a cocktail and keep 'em coming. I love a party with a signature drink. Check out more of my fun and festive cocktail recipes here.

Photo by Shauna Alexander

Join the host of Capital Cooking and learn to Reduce and Concord at the Kitchen Conservatory

2009-12-17T12:20:00.000-08:00

Sign up now!

As the Holidays approach and the weather gets chilly, there is nothing better than cooking dishes that simmer for a long time and fill the house with fragrant aromas. Join Lauren DeSantis, host of the television series Capital Cooking and a St. Louis native, as she cooks with wine at the famous Kitchen Conservatory.

During the two and a half hour event that starts at 6:30 pm on December 22nd , Lauren will be showing how to cook exquisite recipes that include: Mushroom Ragout on a Puff Pastry with Sautéed Spinach, Creamy Chicken Marsala, and Port Poached Pears topped with Zabaglione. Each dish has a unique flavor and aroma that works great for any occasion this season.

Don’t miss the opportunity of making these Holidays unforgettable and join Lauren DeSantis at the Kitchen Conservatory to learn some of her best recipes. To reserve a seat for this class log on to http://www.kitchenconservatory.com/CookingClasses.aspx and register. The Kitchen Conservatory is the premier kitchen store in St. Louis located on 8021 Clayton Road, between Brentwood and Hanley on the north side of the street. It offers over 600 cooking classes every year with some of the best chefs in the area and fabulous culinary educators.

To learn about Lauren and her show, Capital Cooking, log on to www.captialcookingshow.com for more information, or visit her Blog, http://captialcookingshow.blogspot.com, for daily updates. Capital Cooking is a TV series that highlights cooking traditions of regional cuisine from all areas of the country as well as international dishes.

Photo by Mike Thorpe

Capital Cooking with Lauren DeSantis: CAPITAL COOKING AIRS IN OVER 20 MILLION HOUSEHOLDS NATIONWIDE

2009-12-17T12:11:00.000-08:00

Capital Cooking with Lauren DeSantis: CAPITAL COOKING AIRS IN OVER 20 MILLION HOUSEHOLDS NATIONWIDE

Catch the Asian Fusion episode today on Colours TV at 4 p.m. EST.

Potluck time!

2009-12-17T06:59:00.000-08:00

Come join us for our Potluck Post-Holiday party. Special thanks to Union Row and co-hosts
Gradually Greener, ModernDomestic, The Arugula Files, Capital Spice, Capital Cooking, DininginDC, WeLoveDC, Beerspotter.

Please bring a dish and/or drink to share. Feel free to include your dish in the comments. We look forward to seeing you on January 6th. Mark your calendars.

Tomorrow is Free Shipping Day!

2009-12-16T10:51:00.000-08:00

JD Gourmet signed up www.freeshippingday.com Not sure if you can blog about it tonight. JD Gourmet is offering Free Shipping on any order of $38 or more. Use Promo Code: JDFST

Photo by Bryn Barber

Holly and the Ivy or Rosemary and Cranberries?

2009-12-16T07:00:00.000-08:00

Ingredients can be so pretty and festive!

Photo by Emily Clack

Holiday Ingredients: Peppermint

2009-12-15T15:59:00.000-08:00

The sight of candy canes reminds me that the holidays are near. Check out my Peppermint Patty Cocktail and Peppermint Bark! These recipes are perfect for your next holiday party. They are easy to make and fun to share with friends. Do you have a peppermint recipe to share?

Photo by Emily Clack (Recently taken during our photo shoot for the Capital Cooking Cookbook coming this Spring!)

Tis the Season for Giving

2009-12-09T07:28:00.000-08:00

Give back to your community by using your passion for food.

Find the Right Volunteer Spot for you:

Serve Food at SOME: So Others May Eat
Cook Food at DC Central Kitchen and the Riversdale House Museum or Thrive DC
Deliver food to the seniors at IONA Senior Services
Teach at Kid Power DC Inc.
Bake a Difference with Share our StrengthIf these service opportunities don't interest you, find the perfect match at www.volunteermatch.org.A special thanks to all of the wonderful volunteers who help make Capital Cooking possible. Your hard work is greatly appreciated!

If you don't have time to volunteer, you can always give back in other ways.

The WBA Community Projects Forum will be collecting kid-friendly, nutritious foods and financial contributions for the Capital Area Food Bank's Children's Program.

Please add other organizations in the comments.

Photos by Bryn Barber

More fun Food gifts: Pork Barrel BBQ

2009-12-04T12:44:00.000-08:00

Support a local DC company and give the gift of BBQ!
Brett, Heath and I at the Metro Show
Pork Barrel has sauce now too!

Photos by Shauna Alexander

Fun Food and Wine Gifts: Soiree

2009-12-03T09:15:00.000-08:00

We met George and the Soiree team at the Metro Show in November. The Soiree will be featured on some of the upcoming episodes of Capital Cooking. The Soiree makes a great gift for friends. The instant decanting brings aeration to the wine and enhances the smoothness. I like it best with red wine. Check it out!
Photos by Bryn Barber

Come to Churchkey Tonight!

2009-12-02T09:30:00.000-08:00

Fun at the Smorgie Launch Party at Reserve

2009-12-02T07:08:00.000-08:00

Smorgie is not just some half-baked idea! Smorgie’s creators are passionate people who love to eat and kept talking about how hard it was keep track of every dining experience in every city you’ve visited.
After many months of planning, designing, and eating, Smorgie was born. A collaboration between Gannett’s Design and Innovation team, Spring Partners, and Lingospot, Smorgie is the new, totally free way to organize your favorite eating experiences.

Smorgie is a new tool that lets you save and share lists of your favorite places to eat.
Smorgie recently had a launch party at the Reserve bar.
Reserve has a great upstairs space for private events.
The appetizers were pretty good...my favorite was the cheese empanadas with the guacamole dipping sauce. I tried to go back to Reserve for lunch, but I was told that they no longer serve lunch and do not open until 4 p.m.

Photos by Shauna Alexander

(202) 628-8900

Downtown
1426 L St NW
Washington, DC 20005
www.reserveonl.com

Holiday Family Festival at NMAH

2009-12-01T09:34:00.000-08:00

The Holiday Family Festival will be held on Dec. 5; 10 a.m. – 5:30 p.m. throughout the National Museum of American History located at 14th and Constitution Ave. N.W., Washington, D.C.

Activities include:

Cookie Decorating

Saturday, Dec. 5; 11 a.m. – 3 p.m.

Constitution Café, First Floor

Visitors can decorate cookies (available for purchase) outside the museum’s Constitution Café. Decorating materials will be provided.

· Book Signing: “Ace of Cakes: Inside the World of Charm City Cakes”

Saturday, Dec. 5; 1 – 3 p.m.

First Floor, Main Store

Food Network star and owner of Baltimore’s Charm City Cakes Duff Goldman will sign copies of his new book “Ace of Cake: Inside the World of Charm City Cakes.” The book discusses some of the bakery’s more unusual techniques and tools that shape their creations. He also offers a behind-the-scenes look at his Food Network show, shares customer stories and requests and reveals some of the bakery’s favorite cake facts and tips—along with a comprehensive episode guide and a cake montage featuring seven years’ worth of the bakery’s creations.

· Book Signing: “Holidays on Display”

Saturday, Dec. 5; 10 a.m. – noon

Second Floor, Mall Store

Author and curator Larry Bird will sign copies of “Holidays on Display,” a companion book to the new exhibition. “Holidays on Display” is a comprehensive overview of the art and industry of the holiday display.

Best Friends at the Bar

2009-12-01T08:50:00.000-08:00

When I'm not cooking, I'm a lawyer. My friend Susan Blakely recently released her new book, Best Friends at the Bar: What Women Need to Know About a Career in the Law published by Wolters Kluwer/Aspen. Best Friends at the Bar: What Women Need to Know about a Career in the Law addresses the realities of law firm practice, especially in large firms, and gives pre-law students, law students, and new attorneys a realistic view of the opportunities and hazards most often encountered by women lawyers. Drawing on her many years of practicing law and mentoring young lawyers and with the help of other women in all areas of the legal profession, her "best friends at the bar," Susan Smith Blakely strives to help young women entering the legal profession begin their careers with open eyes and a more level playing field than women lawyers of past generations. You can purchase it here. You can also find Best Friends at the bar at:

www.bn.com

www.aspenlawschool.com.

Cuddle up with some holiday cookies and enjoy some insight for young lawyers and students interested in careers in the law. Congratulations Susan!

What do I do with all of this left-over turkey?

2009-11-27T07:00:00.000-08:00

Make some Turkey Potpie

Ingredients
1 C cream
5 slices of bacon
1 small yellow onion (chopped)
4 t minced garlic
3/4 t dried thyme
salt
pepper
1/2 C sherry or white wine
2 T flour
2 C roasted turkey (breast and thigh meat)
2/3 C turkey stock
1/2 C sweet peas
8 oz mushrooms
Your favorite pie dough recipe or 1 sheet of refrigerated pie dough if you're short on time
1 egg lightly beaten

Method
Preheat oven to 425 degrees. Fry bacon in a large skillet on medium-high heat. When cooked, remove from pan but keep the rendered fat. Add onion, garlic & thyme to the rendered fat in the skillet and season with salt and pepper. Keep stirring until onion is soft and translucent and then add mushrooms. Add sherry to deglaze the pan and cook until evaporated but the onion is still moist, about 2 minutes. Sprinkle flour and cook for one minute. Add stock and cook until slightly thickened. Slowly add cream. Remove from heat and stir in turkey and peas. Adjust seasonings with salt and pepper. Divide filling into ramekins or a pie plate. Roll out dough and cut it to fit the dish. Poke with a couple of holes to act as air vents. Brush with egg wash. Bake for 35 minutes. Allow it to sit for a few minutes before serving. Serve with a salad.

Tune in today for the Mexican Fiesta episode!

2009-11-26T07:26:00.000-08:00

Happy Thanksgiving!

Starting November 5, 2009, Capital Cooking with Lauren DeSantis began airing on Colours TV Network. It now airs every Thursday from 2:00-2:30 p.m. Find all of the schedule at: http://www.colourstv.org/site/schedule.php.

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. Watch Capital Cooking on the Dish Network channels 9396 and 9407. CoLours is currently available on cable from the following carriers: Time Warner, Comcast, Insight, NCTC and Cox .

This week check out our Mexican Fiesta episode. Chef Connie Johnson from Connie’s Authentic Mexican Catering will join me in preparing authentic Mexican cuisine including: guacamole, empanadas, sopaipillas and mango margaritas. This was one of our very first shows.

Watch each episode and learn from the pros how to make delectable food right in your home. Lauren makes recipes fun and easy to prepare for anyone with any level of cooking.

For more information about this episode or the Capital Cooking series, please contact Lauren DeSantis at capitalcooking@gmail.com.

Planning your Thanksgiving Menu

2009-11-24T07:00:00.000-08:00

My in-laws are coming and I want to make a memorable meal for Thanksgiving. With everything I've learned from Cooking 101, I'm hoping to bring a delicious meal to the table. I enjoyed a pre-Thanksgiving warm up on Sunday with friends. You can't beat the never ending supply of comfort food during the holidays. I'm thankful for that!

First Course
Creamy Butternut Squash Soup

I usually don't use all of the squash in the soup so I can try some of these other Butternut Squash recipes to use the leftovers.

Cranberry Chutney

Mixed Greens with Cranberries, Apples, Carmelized Walnuts and Fig Balsamic Vinaigrette

Main Course

Turkey with Maple Syrup, Bacon and Sage Butter
Potato Gratin
Sweet Potato Casserole
Green Beans Casserole
Corn Bread Stuffing

Parmesan Herb bread

Desserts

Still deciding...Maybe Chocolate Pecan Tart

Cocktails
Cranberry Sangria
Pumpkin Pie Martini
Bourbon Furnace
Cran-Apple Cobbler

What are you making?

Recipe: Les Bananes Flambees

2009-11-23T08:56:00.000-08:00

I'm so sad because my culinary program at L'Academie de Cuisine is almost complete. It has been so much fun learning all of the French techniques. Who doesn't love flaming bananas!

Week 18
Dessert

Ingredients
4 bananas
1/3 Cup Sugar
4 T butter
Orange Zest
Juice of ½ lemon
½ cup dark rum
Splash of vanilla
Garnish: toasted almonds or toasted coconut

Method
Split bananas in half lengthwise after they are peeled. Bring skillet to medium-high heat. Roll your bananas to coat in sugar. Add butter to the pan to melt and then add bananas. Zest the orange on top. Add a splash of vanilla. Flip the bananas once you get some color. Deglaze with lemon juice. Pour in rum and ignite by touching a match to the pan’s edge. Baste bananas until flame dies and transfer to serving platter. Continue to cook the sauce for a bit and then pour on top. Sprinkle with garnish.

Review: Kellari Taverna

2009-11-20T08:05:00.000-08:00

There's a new Greek restaurant in town and I got to check it out yesterday. After my presentation earlier this month about the Mediterranean Diet, I tried to practice what I preached by heading over to Kellari for a Mediterranean inspired meal. Kellari Taverna is based out of New York and specializes in seafood. If you are planning an event, they have a great party room in back.

Chef Gregory Zapantis (*Look for Chef Gregory on an upcoming episode of Capital Cooking) presented us with our first course of delicious appetizers including:

Greek Salad –The authentic Greek salad consisting of red & yellow beefsteak tomato wedges, red onions, green peppers, hot house cucumbers, black Kalamata olives, black pepper and tossed lightly with ex virgin olive oil red wine vinegar and balsamic vinegar. Garnished with imported Dodonis feta cheese.

Grilled Seafood Platter – with Calamari, U10 Gulf Shirmp, and Octopus - Sushi grade from the Mediterranean roasted with red wine and black peppercorn and cool. Served with diced grilled peppers, capers, sliced red onions with extra virgin olive oil and red wine vinegar (one of our signature dishes).

Main:

Wild Striped Sea bass, pan seared served over a Lobster Risotto with Mint and Lemon Zest, garnished with bulls blood and lemon emulsion. The large chunks of lobster melt in your mouth.

Dessert: (*My favorite part of every meal.)

Galactoboureko – vanilla and citrus flavored custard pie

Classic Greek dessert; semolina, vanilla bean and citrus custard, sandwiched with layers of phyllo crust and honey syrup, garnished with fresh seasonal fruit, choc sauce and powdered sugar.

Almond Baklava–

Almonds are chopped and mixed with granulated sugar then wrapped in phyllo pastry, baked, then soaked with honey and rosewater syrup, only enough for phyllo to remain crispy.

I'd recommend Kellari Taverna for a business lunch or corporate event.

(202) 535-5274

Downtown
1700 K Street NW
Washington, DC 20006
www.kellaridc.com

Tune in to Capital Cooking today on Colours TV: Taste of Morocco

2009-11-19T08:21:00.000-08:00

Starting November 5, 2009, Capital Cooking with Lauren DeSantis began airing on Colours TV Network. It now airs every Thursday from 2:00-2:30 p.m. Find all of the schedule at: http://www.colourstv.org/site/schedule.php.

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. Watch Capital Cooking on the Dish Network channels 9396 and 9407. CoLours is currently available on cable from the following carriers: Time Warner, Comcast, Insight, NCTC and Cox .

This week Lauren will start off with the famous, Chicken Tagine, a chicken entrée based on a Moroccan spicy stew that simmers in a special pot called the tagine. The stew will consist of tomatoes, garlic, onion, preserved lemons, and chicken stock that makes this Moroccan dish authentic. As a complement for the Chicken Tagine, DeSantis will make cous cous with chicken broth and some of the juices of the tagine.

As the chicken dish simmers, Lauren will teach how to bake the famous Moroccan Serpent Cake. This famous Moroccan dessert is a crescent-shaped pastry coiled like a snake and made of an almond paste finely rolled up in filo dough. Lauren will also show how to make Amlou, a typical Moroccan breakfast dish that consist of a roasted almond paste spread over pita bread. DeSantis will bring it all together by serving these dishes with the Casablanca Cocktail, a distinctive Moroccan drink.

Within the upcoming weeks of November, tune into episode Mexican Fiesta. Watch each episode and learn from the pros how to make delectable food right in your home. Lauren makes recipes fun and easy to prepare for anyone with any level of cooking.

For more information about this episode or the Capital Cooking series, please contact Lauren DeSantis at capitalcooking@gmail.com.

Photo by Shauna Alexander
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Recipe: Roast Beef with McNulty's Chutney

2009-11-18T07:00:00.000-08:00

The night before filming is always a challenge. I'm preparing the ingredients for the upcoming episodes, but I still have to get dinner on the table. I planned ahead and got my roast beef ready to go in the slow cooker in the morning before work. When we got home, it was ready to be served in no time at all. With our busy schedules, this is my kind of meal!

Ingredients

2-3 lb of Top Round Beef
Bacon, thinly sliced
Garlic (cut into slivers)
Herbs (thyme, rosemary)
Salt and pepper
Clarified butter or olive oil

Using a paring knife, poke a couple holes in the meat and stuff each with a piece of garlic. Try to do it relatively evenly. Line the beef with the bacon and secure with kitchen twine. Tuck in some rosemary and thyme. Season with salt and pepper. Heat a pan over high heat and add olive oil. Make sure you use a pan that is appropriate for the size of the piece of meat you’re cooking, otherwise you may end up burning the pan juices before the meat is done. Sear the meat to get good browning on the first side and continue to brown all sides. From here, roast in the oven or add to your slow cooker.

I cooked my beef in the slow cooker for 8 hours on low with some chicken stock in the bottom of the dish. When it was ready, I pulled the beef into shreds with 2 forks. Then add :

¾ cup of McNulty’s Chutney and ½ Cup of McNulty’s Marinade. Serve over rice or with pureed parsnips. We enjoyed this beef with a salad and fresh rolls.
Photo by Bryn Barber

Filming...Always fun!

2009-11-17T07:00:00.000-08:00

Last weekend we filmed Lunch with a Lobbyist and Reduce and Concord. Here's our group preparing for the episodes. It was a team effort with Nick Szpara, Bim Mamber, Corey Then, Shauna Alexander, Bryn Barber, Mike Thorpe, Kim Auron, Sheri Green, Tammy Hargrove, Anita Estell, and Lamar Brown.
Me with Lobbyist, Anita Estell

Our fabulous make-up artist, Tammy Hargrove

Fun times on the set of Capital Cooking

Nick and Shauna getting some shots

The Aftermath...clean up. No fun!

We had a great time filming and look forward to doing it again in January. As always a special thanks to our crew and sponsors. Thanks Carafe Winery, Domenico Wines, California Beverage, Vintage Beverage, Soiree Wine Decanter, Chroma USA, Le Creuset, Cuisinart, Cutco, and Ame Cosmetics!

More about the Metro Show...J.D. Gourmet

2009-11-16T07:48:00.000-08:00

We spent our time in the booth with J.D. Gourmet. They make the best balsamic vinegars and infused olive oils. There company is the perfect family team! Danny and Dee are great! I use J.D. Gourmet's products all of the time. I even used them this weekend when we filmed Lunch with a Lobbyist to make a Mixed Greens Salad with Cranberries, Apples, Carmelized Walnuts, Goat Cheese and a Fig Balsamic Vinaigrette.

Photos by Shauna Alexander and Bryn Barber

More about the Metro Show...

2009-11-15T19:03:00.000-08:00

Aprons by Bee Bop
Bee Bop's Fun Aprons
Me and Bee Bop
On my way to the Bringing the Mediterranean Diet to your Plate workshop.

Argan Oil and Olive Oil

I hope you were able to join me in Bringing the Mediterranean Diet to your plate.

Thank you to Alili and Bee Bop for the generous product donations that helped make our Mediterranean workshops such a success.

Bee Bop makes wonderful customized aprons and linens. They looked fabulous with out Mediterranean themed party.

Alili features many Moroccan products that have been seen in Capital Cooking's Taste of Morocco episode as well as Capital Cooking's Moroccan Nights cooking classes. From harissa to honey, they have all of the Moroccan products that you desire.

Photos by Bryn Barber and Shauna Alexander

Business at BOURBON STEAK over Burgers Raises the “Bar” at Lunchtime

2009-11-13T15:01:00.000-08:00

If you are in the mood for an amazing burger head over to Bourbon Steak for Michael Mina’s new bar lunch menu. Capital Cooking highly recommends this lunch spot and suggests to come hungry because you are in for a treat! The new menu will be offered Monday to Friday from 11:30 am - 2:30 pm, and will allow guests to enjoy some of the restaurants most popular sandwiches in a prompt yet posh environment. Yum!

Served exclusively at the bar, Executive Chef David Varley’s new prix-fixe menu lets guests choose from a selection of different burgers, and pair it with one accompaniment for $21 per person. What a deal!

Also included in this price is a non-alcoholic drink (My Favorite Drink recipe is listed below) and BOURBON STEAK brownie, made in house by Pastry Chef Santanna Salas. Make sure you've saved some room because you won't want to miss this fudgy brownie delight! I can't pass up chocolate.

The lunchtime deal offers a wide selection, from the Oak-Fired Prime dry-aged steak burger, with house made pickles, Cabot clothbound cheddar and a secret sauce (* My #1 Favorite...probably the best burger you'll find at a restaurant in DC), to the Glazed Salmon, made Bahn Mi style, with garden cilantro, jalapenos and shredded carrots. Non-meat eaters will enjoy the Vegetarian Falafel Burger, with tahini, tomatoes and parsley - a recipe passed down from Michael Mina’s mother.

The burger accompaniments include the Trio of Duck Fat Fries (These fries are awesome!!!) served with a choice of dipping sauces, the Beer Battered Red Onion Rings (Pillows of heaven) and the Market Greens. The complete lunch menu at the bar is detailed below.

Grab a friend and eat lunch in class at Bourbon. You may even meet some friends at the bar. Duane is sure to make you a non-alcoholic beverage that you will enjoy.

BOURBON STEAK is located in the Four Seasons Hotel at 2800 Pennsylvania Avenue, N.W., Washington, DC. For reservations or more information, please call 202.944.2026 or visit the website at www.fourseasons.com/washington.

Business At Bourbon STEAK over burgers

BOURBON BURGERS

OAK-FIRED PRIME dry-aged STEAK BURGER

our pickles, cabot clothbound cheddar, secret sauce

Lauren Recommends!

VEGETARIAN FALAFEL BURGER

Michael’s mother’s recipe, tahini sauce, tomatoes, parsley

HERITAGE TURKEY

jack cheese, roasted peppers, arugula

Lauren says, "Super moist and tasty!"

GLAZED SALMON

“bahn mi” style, garden cilantro, jalapeños, shredded carrots

BONELESS Barbeque PORK BABY BACK RIBS

coleslaw, bread & butter chips

"The ribs melt in your mouth," Lauren.

BOURBON BURGER ACCOMPANIMENTS

MARKET GREENS

minus eight vinegar, potato chips

TRIO OF DUCK FAT FRIES

herb-ketchup, sour cream & onion, michael’s bbq

BEER BATTERED RED ONION RINGS

Tomato dusted, pickle ketchup

My Favorite Drink: (We named it "The Lauren")

3 oz grapefruit juice

½ oz lime

1 oz cinnamon syrup

½ oz sparkling water