Issuu on Google+

Jan/Feb 2013

Love, Food

luri & wilma Recipes for your Lover’s Day, delish desserts, spend a day in DC with your boo & a very lovely gift guide.

“Where there is


there is life.� -Mahatma Gandhi


Editor’s letter




Non date, dates around DC

Sustain-a-biz, Capital Area Food Bank

A Lover’s Day picnic

3 ways: collard greens

16 31

Pucker up with these red lipsticks


Gifts for your new boo

Gifts for your main squeeze

37 41

Sustain-a-biz Founding Farmers


South Mountain Veggies

Gal on the Up, Emily Robins



Do it lovely!


Hot cocoa bar

75 81

A DIY guide to Japan

Desserts & a cocktail


Jan/Feb 2013


She has the ability to see the whole picture and work her way backward to understand the parts. Budget and business lady extraordinaire. She believes in giving back and is driven by success. Loves being organized and is emotionally involved with work projects. Pays attention to the details and may miss the forest for staring at the trees. Left brained.


She is a random and abstract thinker. Often late and prefers fantasy to reality. Entertains the idea of simply being a socialite and loves art. Prefers that all situations are to her liking. Could live her life on the front row of fashion. Right brained.

Things the lovers do... flip to page 16

The Green Team

Charlie Heck Editor-in-Chief

Roy Moody

Director of Photography & Design

Chris McLaurin Food Expert

Mandy Pellegrin DIY Expert

Julie Smolinski

Fashion Coordinator

Beth Barrett Stylist

Natalia Laptchenkova Hair Stylist/Makeup Artist

Amber Paranick Copy editor

Emily Hilliard

Baking Contributor

Necole Peralta

Fashion Contributor

On the blog: Kilse

Vert et Vogue

Megan Paranick Meatless Mondays

The lovely interns:

Raessa Belnaviz Briana Bullock Amanda Michelle Goldchain Taniera Reid Bruna Siloto

Editor’s Letter: Whether you are totally in love or well, a little lacking in that department, you dig on food, right? In this issue we combine a little love with A LOT of food!

We take you on a no date, kind of date, around DC. Wear your favorite vintage or handmade item and get to exploring all this area has to offer! If you do have a boo, flip through our curated and approved Lover’s Day gift ideas. Head to the park and cook up a storm with Chris’ recipes and decorate like a pro with Mandy’s Valentine’s Day décor. If you love all things food and green, you’ll dig on Founding Farms, South Mountain Veggies, the Capital Area Food Bank and our Gal on the Up of Goldilocks Goodies. Cook up a store with a love day menu, some scrumptious desserts, a hot cocoa bar and 3 ways to do collard greens. Oh, and I forgot to mention the biggest news of all…. the next issue will be our first-ever print edition. Check the details out --------->

See you next issue and show some love this season!



Travel to Japan flip to page 81

with a DIY lady


No date, date ideas around The District

Copy by Julie Smolinski Photography by Roy Moody Roses, dinner, candlelight and chocolates; the checklist for the classic date is sweet but also pretty darn conventional (to say the least). While us luri & wilma ladies love a delicious meal and mood lighting just as much as the next gal, we also think that being romantic means breaking out of the box. For those of you wishing to do something a little different during this month of l’amour, we’ve got a whole list of “not-date dates” that will leave you and your sweetheart smitten.

Out &Active: Roosevelt Island

Not the type to sit still? When it comes to dating, who says you have to? DC is full of inexpensive couples’ activities to keep you and your honey energized and on your feet. As for us, we recommend a light hike on Theodore Roosevelt Island. Located right on the Potomac, the island is not only home to one of DC’s less well-known memorials, but also one of the less accessible ones. Combine that with the island’s 91 acres of wilderness and you’ve got yourself a nice secluded place that is perfect for a romantic rendezvous. And with 2 ½ miles of trails, there’s no reason to sit around. Be sure to stop at the island’s plaza, where you’ll find a 17 foot bronze stature of our 26th president, fountains, and large stone tablets engraved with quotes from Roosevelt on the concepts of nature, manhood, youth, and the state. Now bundle up and get going!

Roosevelt Island Rachel – Vintage Indigo Chunky Sweater from Doctor K’s; Cream & Tan Knit Scarves from Smoking Haute; Nautical Navy Blue Rain Boots from Mustard Seed Ben – Vintage Blue T-shirt from Mustard Seed; Vintage Cream Cowl Sweater & Vintage Plaid Worsted Wool Jacket from Doctor K’s

Out and Active Alternatives:

Dancing at Glen Echo Park: Glen Echo Park regularly hosts social dances in a variety of styles and traditions. Tickets are required, but each dance offers an introductory lesson and is often accompanied by live music. Treasure Hunt at the Mansion on O Street: One of the most unique and eclectic places in DC, The Mansion on O Street is best described as part mansion, part museum and part hotel. Sign up for one of their themed treasure hunts, where you can explore over 100 rooms to find everything on your checklist. And while you’re at it, don’t miss the mansion’s secret doors and passageways.

Enjoying the Finer Things: Brookside Gardens

If you enjoy snazzy places, beautiful settings and fancy occasions, what better way to indulge your tastes than with a classy date? And while traditions would tell you this is best done through champagne and diamonds, we say there are more creative alternatives. For a change in the date routine, take a visit to Brookside Gardens in Maryland. This 50-acre area of Wheaton Regional Park has over ten different varieties of gardens and absolutely lovely landscaping. Whether you’re strolling along the ponds at the Japanese Style Garden or perched under the gazebo overlooking the Aquatic Garden, you’ll feel like you’re sitting in the lap of horticultural luxury. Think it’s too cold for flowers? Think again; Brookside has two conservatories that are in bloom year-round, one for tropical plants and the other for seasonal plants. Stop and smell the roses!

Brookside Gardens Morgan is wearing a Gold Sparkle Dress & Mink Faux Fur Vest from Mustard Seed; Turquoise and Gold Mesh Earrings by Ciao Nina; Vintage Black Lace Kitten Heels from Doctor K’s Navid is wearing Grey Jeans, Red Button Up & Vintage Burnt Orange Tweed Vest from Doctor K’s; Patent Leather Shoes from Mustard Seed;Wooden Bow Tie by Two Guy Bow Ties

Finer Things Alternatives:

Ching Ching Cha: Nothing says “fancy” quite like afternoon tea. Ching Ching Cha offers a break from more stuffy teatimes with comfy floor cushions, Chinese treats and a wide range of Asian teas. With their afternoon tea menu, $30 gets you your choice of dumplings, snacks, meats, sweets, and of course, tea. PX: PX is a speak-easy as they were meant to be. Completely unmarked save for a small door lamp, this place has music, atmosphere and some of the fanciest (and most delicious) cocktails you’ll ever try. Note; you’ll probably want a reservation and the joint is in Alexandria. The small space makes for an intimate setting but also fills up quickly.

Artsy Fartsy: ArtJamz

If you and your main squeeze have a penchant for the creative and the avant-garde, then why stick to the standards? Skip the dinner reservations and feed your mind and soul with an artistic activity instead. And what is more artistic than making art? You can do just that at ArtJamz, an art studio and lounge that provides everything you need for a night of painting and creativity. The studio operates on a walk-in basis, where customers are free to come and go as they please. Various payment packages are offered, but you can also pay by the hour and still get access to unlimited paints, brushes, rollers, stencils, and lots of other tools. And while there is no formal instruction, staff members (or “creative enablers”) are around to help with technique. Oh, and did we mention that there is a drink menu? That’s right, ArtJamz offers champagne, wine, and beer for “liquid inspiration.” With a bottle of wine, an evening to yourselves, and two canvases cozied up to next to each other, you’ll feel lovey-dovey in no time.

Artsy Fartsy Alternatives:

AFI Silver Theatre and Cultural Center: A fantastic alternative to mainstream cinema, the AFI theatre in Silver Spring features the best in independent, foreign and classic films. They regularly have festivals for different genres and even host month-long tributes to the films of legendary directors and performers. Bloombars: A DC nonprofit located in Columbia Heights, Bloombars is devoted to hosting arts events for the community. Catch anything from a poetry reading to a musical performance to a documentary screening.

Art Jamz Rachel – Black Beaded Sweater from Mustard Seed; Slate Grey Bloomers by Ginger Root Design; Vintage Grey Leather Boots from Doctor K’s; Silver Cuffs by Metal Musings, sold at Ginger Root Design; Leather Wrap Bracelet by Fisticuffs, sold at Ginger Root Design Ben – BAWSE Black T-shirt LITTLE by Darin Michelle; Red Hand-Dyed Khakis by Ginger Root Design; Vintage Black Patent Leather Shoes from Mustard Seed; Bright Blue and Black Watch by Sprout Watches.

Pucker up!

A Lover’s Day Gift Guide


by Michelle Goldchain

‘Til No One is Hungry’ As the recession continues to affect lives and families across the nation, the Capital Area Food Bank (CAFB) works to end hunger by providing food to local communities and promoting a healthier diet through public programs on hunger and nutrition. Leader of the hunger relief movement, the CAFB is the largest non-profit food bank in Washington, D.C. with 700 partner agencies, 18,000 volunteers and a newly built food distribution center. Walking into the food distribution center, you meet smiling faces, friendly greetings and passionate people, while in the belly of the 100,000 square foot facillity, staff and volunteers are constantly working to sort, distribute and feed the community. Founded on Jan. 15, 1980 on Martin Luther King Jr.’s birthday, the CAFB began in reaction to increasing numbers of the hungry in the Washington metro area. Senior Marketing and Communications Director Page Crosland said, “Food stamps were being cut back, and people in the region and nation were finding more and more people who were at risk of hunger.” With the motto, “til no one is hungry,” the CAFB distributes 30 million pounds of food annually, to almost 500,000 people in the region. Crosland stated that there is an estimate of 680,000 people in the region who are still currently at risk of hunger.


The recession increased the number of those seeking food assistance, from 30 to 100 percent, as reported on the Capital Area Food Bank website. With the hope to end hunger in the region, Crosland said, “We are working at it.” She further commented that if able to completely diminish hunger, “Nothing would make us happier than to go out of business making sure that all the people were to purchse and feed themselves.”

The food distribution center, built July 2012, supports up to 700,000 people in the region. With half of its food distribution being fresh produce, “It is not just about food and delivering food. It’s about delivering nutritious food,” stated Crosland. To contribute to the Capital Area Food Bank, go online to learn more or find out how you can volunteer. To be able to make a difference, Crosland said, “We have to depend on the philanthropy of our citizens to donate and contribute when we are in a crisis.” Salvage Coordinator David McCall commented, “Without the volunteers here, I don’t know how we’d do it.” “They’re doing more than just sorting this can. They know this can is going to go to someone who has not eaten in three or four days,” said McCall. As someone born and raised in Washington D.C., McCall commented that the CAFB has been a part of his life without him even knowing it, contirbuting to food in his elementary school and more. With the hope and determination to feed stomachs and save lives, the Capital Area Food Bank continues to work and succeed despite growing numbers and growing fears – “till no one is hungry.”

The CAFB is a member of Feeding America, a non-profit organization that includes more than 200 food banks nationwide. The regions the CAFB serves includes Washington, D.C.; Montgomery and Prince Goerge’s counties in Maryland; Arlington, Fairafax and Prince Williams counties and the City of Aleandria in Virginia.



by Charlie Heck

Founding Farmers

Through the eyes of the farmer.


Founding Farmers opened its uber sleek barnyard doors back in 2008. This LEED® Gold certified restaurant takes two simple concepts: American family farmers and creative fresh food and drink and fuses them together to create a responsible dinning experience. “The seed was planted almost 10 years ago. In the board room for us and in the North Dakota Farmer’s Union,” said Managing Partner, Dan Simons. “The union wanted a strategy to make more money while staying tied to agriculture, essentially owning the plate that their food is on, that’s where we came in.” A restaurateur in the DC area, Dan and his partner began the sometimes tedious process of developing this concept. “Through the eyes of the farmer,” said Dan, they essentially started with a sheet of paper and wrote down what values, message and products Founding Farmers would hold. And DC was the place to create it! “A place where we could talk about family farming compared to corporate farming, where the laws are created, that’s why we choose DC. There are intellectual people here,” said Dan.

“When we made our list of what we wanted in this venture, what the brand would be, we knew the restaurant had to be sustainable, responsible and green. Every single thing we did, we looked at it through the eyes of a family farmer,” said Dan. “This was really a different source of decision making. Being a good neighbor, supporting the community around you, building the ‘land’ to pass on to your children, that’s how we planned it out.” As the greenest restaurant in DC, Founding Farmers is more than just a dining experience. From literally farm to table, the restaurant’s menu includes traditional American classics made from sustainably farmed products, regionally sourced items and in-season produce whenever possible. Last spring-to-summer harvest, Founding Farmers purchased over 45,000 pounds of locally sourced fruits and veggies. Creating this concept was no easy task. “The hardest part about building a green restaurant is constantly walking our talk,” said Dan. You may not realize i but every single element of Founding Farmers is constantly researched, vetted and validated before it hits the table. From dishes to cookware to decor, everything leaves a green foot print. While quite the process, it has worked well for Dan and all the people involved in Founding Farmers. They recently opened their second location in Montgomery County, with more plans on the horizon. Never wanting to become a chain, each location will always represent the community for which it’s built around. And there are new locations and ideas being thrown around. “I think in 10 years, Founding Farmers will have 4 to maybe 5 different concepts, with the possibility of having an actual farm. We’d have a fine dining restaurant, with a culinary seasonal menu. If we have 10 more restaurants, 10 years from now and have a much bigger platform to spread the message and values of family farming, I’d be thrilled,” said Dan.

1924 Pennsylvania Ave, NW Washington DC 20006 & 12505 Park Potomac Avenue Potomac, MD 20854 202.822.TRUE (8783) / 202.822.0949

South Mountain Veggies A farmer’s market delivered to your door by Charlie Heck


So you shop your fave farmers market on the regular, but what happens in winter? And, let’s be honest, you’re not there every Saturday! You can keep your commitment to in-season, healthy eating with South Mountain Veggies. Established over three years ago, this Maryland-based biz delivers fresh food right to your doorstep. In 2009, SMV began with around 250 home deliveries every week. Now they work with more than 150 farmers and deliver to almost 1,000 homes. You might be thinking, well this sounds just like a CSA. But I assure you it is not. First off, these goodies are delivered right to your door. No need to pick up at a central location or farm. Just come home from work and there they are! Secondly, you have the option to customize your bag. You can opt for different sizes of bags, with a list of what will be in each bag. But, if you’re not keen on one of the greens, you can swap it out for something else. Third, membership is free and you can cancel at any time. They’ve even started servicing workplaces. So if you burn that midnight oil, you and your place of biz can sign up for delivery too.

In 2011, they also expanded their product line and offer fresh artisan breads, pastries, even pickles and granola. Now there’s no reason you can’t have yummy veggies in the dead of winter!

Emily Robins of Goldilocks Goodies

Gal on the Up

By Michelle Goldchain

Treat Yourself, Treat Others, Treat the World Founded in 2011, Goldilocks Goodies began out of personal need and personal tastes. According to Emily Robins, “I really started my company because I really love to eat.” Raised in a family who traditionally cook home-prepared meals from fresh ingredients from the family farm, Robins described having high quality, fresh, local ingredients for cooking as being a tradition in itself. “My mom made everything – every meal, every breakfast – at the kitchen table, and her mother always made home-prepared meals from the farm that they grew up on,” said Robins, who also hopes to further that tradition in her own business. When coming up with the name of her business, Robins referenced the fairy tale, “Goldilocks and the Three Bears” by British author Robert Southey. She was inspired by her search for the perfect cookie. “It means that your search is over, and you’ve found the right treat if you’re gluten-free,” she said. With the tag line, “Just right,” Robins is confident in that her confectionaries will suit just about any sweet tooth – just right. The best part about gluten-free and vegan treats? “You can feel good about eating and sharing it,” said Robins. Commenting on her business, Robins said, “I really wanted it to be a brand that you can trust and then feel good that you’re giving it to someone.”

f With Robins’ desserts, you are able to treat yourself, treat others, but most importantly treat the world. The business model Robins uses within Goldilocks Goodies allows for a greener earth in more ways than one. The plastic bags used to wrap loaves and individual cookies in are cellulose-based, which makes them both compostable and recyclable. Rice paper bags are used for family-sized cookies. Additionally, according to Robins, anything that can be recycled is recycled, and everything that comes out of the Goldilocks Goodies kitchen is composted. Furthering her help to the community, Robins said, “I use local services, and local farmers and local ingredients whenever I can.” Goldilocks Goodies is partnered with Lancaster Farmland Trust, a private, non-profit organization working to preserve farms. A portion of Robins’ sales goes to the annual fundraiser. Robins stated that her family has been there for five generations. “I want it to stay looking like the farmland that it was when I grew up.” Commenting on shopping locally, Robins said, “I think that it’s great that there’s a lot of focus more recently on shopping local and buying local and thinking local, and as a small business owner, I can testify to the fact that it means such a difference to someone like me.” “Spending $5 or $10 at your local grocery or local café or your local By Charlie Heck market – whatever the industry is – you have no idea the difference one person can make by shopping locally instead of buying online or Photo by Roy Moody buying at a huge retailer,” she said.

To personally order treats, email


by Chris McLaurin

This year, with a warmer than average winter, we decided on a nontraditional Valentine’s

Day - we decided to organize a picnic. When planning a picnic remember to keep your menu simple.

Dandelion Greens Salad

Try to make everything in advance! And since the weather might be a tad chilly in the middle of February, think hearty and heartwarming dishes. Stews, soups, and casseroles are sure to hit the spot. As for dessert, a simple pastry and bottle of bubbly should do just fine.


Putting It All Together:

1 bunch dandelion greens ½ cup sunflower seeds ½ cup shaved Parmesan cheese olive oil 1 lemon salt pepper

Clean and dry dandelion greens. Toast sunflower seeds until fragrant and slightly darkened - around five minutes at 350. To assemble, place greens in a large bowl. Zest lemon over greens. Then squeeze lemon juice over greens. Add olive oil and toss. Add sunflower seeds, cheese, and season with salt and pepper.

Beef Pot Pie

Ingredients: Let’s Talk Technique Pie Dough 1 lb. beef stew meat 1 quart beef stock 1 large carrot 1 yellow onion 3 stalks celery 1 tbsp. red wine vinegar 1 tbsp. Dijon mustard salt pepper Roux - 3 tbsp. Butter and 3 tbsp. all-purpose flour Putting It All Together: Preheat oven to 350. Roll dough into two ¼-inch thick circles each measuring 10” across. Place one round into your refrigerator. With the second round, line cake pan.

You want the dough to hang over the sides (this will help it from shrinking during baking). Prick all over with a fork. Bake for 10-15 minutes or until lightly browned. Remove from oven and cool. Season beef with salt and pepper. With high heat, sear meat in heavy-bottomed dutch oven or pot using a bit of olive oil. Remove meat once seared. Dice onions, celery, and carrots. Saute until slightly caramelized. Add stock, vinegar, and mustard. Bring to a simmer and return meat to pot. Cover and allow to simmer for around 1.5 hours or until meat is tender. To make roux melt butter in a pan. Once melted add flour. Stir until roux has a nutty smell, is light brown, and no longer has a raw flour taste. Set aside. Once meat is tender, season with salt and pepper. Bring stew to a boil and whisk in roux. The roux will thicken the stew. Add stew to prepared pie shell. Top with remaining dough round. Press firmly around edges of pie to seal. Bake at 350 for around 20 minutes or until dough is brown. Allow to cool for five minutes and serve.


Ingredients - Madeleine:

Putting It All Together:

8 oz. soft butter 8 oz. sugar 1 tsp. vanilla 1 tsp. orange zest 4 whole eggs 1 egg yolk 12 oz. all-purpose flour ¼ tsp. salt 2 tsp. baking powder

Preheat oven to 375.

Ingredients - Orange Glaze Juice of 1 orange ½ cup confectioner’s sugar *Makes about 24 cookies

Cream butter and sugar, using paddle attachment of electric mixer, until light and fluffy. Combine dry ingredients and sift. Add eggs (whole and yolk) to creamed butter 1x1. Add flour in halves. Spray madeleine pans with nonstick spray then coat with flour. Knock out excess flour. Add batter to pans. Bake for 8 to 10 minutes. Allow madeleines to cool for 10 minutes and carefully remove from pan. For glaze combine orange juice and sugar. Once cookies have completely cooled, dip into glaze.

Who doesn’t love cheese? And a lady that talks cheese, wine and their friendship, well she’s one gal we’d love to know! Carolyn Stromberg is the lady behind the Union Market shop Righteous Cheese. If you love food and local goods, the new Union Market is quite the place to be, especially on the weekends. Busy from open to close, Righteous Cheese is a cheese shop and bar in one. You’ll find seasonal yummy cheeses you might not find in other places. And well, there’s wine of course! Dinning at the Market? On any open day, you can choose from several different flights. A flight is a pairing of cheese with certain beers or wines. A fan of Two Buck Chuck and afraid to venture into the often intimidating wine talk? Carolyn or one of her friendly staffers will walk you through the flight and in no time you’ll be talking wine and cheese like an expert. And Carolyn is no amateur . When she first moved to the District in 1997, there weren’t many restaurants in the area but as college kids do, she found a gig working in a restaurant to pay the bills. “But, I found out I really liked the restaurant business, I loved it,” said Carolyn.

Do it lovely DIYs by Mandy Pellegrin Photography by Roy Moody

Lovely desserts & a cocktail by Chris McLaurin

Poached Pears with Ginger Mascarpone


Putting It All Together:

2 Bosc pears 1 bottle dry red wine 1 cup water 1 cup sugar 1 stick cinnamon 1 cup Mascarpone cheese Ÿ cup candied ginger ½ cup shelled walnuts 1 tsp. olive oil 1 tbsp. sugar

Add wine, water, sugar, and cinnamon to a pot. Bring to a simmer. Peel pears. Cut in half and remove core. Add to liquid. Simmer until pears are tender (around 45 minutes). Allow pears to cool in poaching liquid. Mince candied ginger. Fold into Mascarpone. Toss walnuts with olive oil and sugar. Place on sheet tray and toast for 5 to 10 minutes or until fragrant.

Lemon Pound Cake

This pound cake recipe is awesome - thanks Mom! You’ll have it for dessert one night and be toasting it up with butter and strawberries the next morning for breakfast. It’s dense with a crispy crust, and great aroma.


Putting It All Together:

½ lb. butter 3 cups sugar 3 cups all-purpose flour 1 tsp. salt 6 eggs 1 cup cream 1 tsp. almond extract 2 lemons 1 cup confectioner’s sugar

Cream butter and sugar using paddle attachment of electric mixer. Mix dry ingredients. Alternately add dry ingredients and eggs. Add cream, extract, and zest of both lemons. Spray bundt pan with nonstick spray. Add batter to pan. Place bundt pan on sheet tray and add to cold oven. Turn oven to 350. Cook for 45 minutes. Turn sheet try 180 degrees and continue baking for around 20 minutes. A skewer placed into the center of the cake should come out clean when the cake is done. Allow cake to cool for 20 minutes in pan. Turn over, onto a large plate or platter. Mix juice from lemons with confectioner’s sugar to make glaze. Pour over cake.

The Negroni is a classic cocktail. Slightly sweet, with a bitter bite, it is intended as an aperitif but is also great as a liquid dessert. Classically the recipe calls for equal parts gin, sweet red vermouth, and Compari. While great, I love substituting the Compari for Cynar. Cynar is a bitter digestif made from artichoke. It might sounds strange but it tastes wonderful. Ingredients:

Putting It All Together:

1 oz. gin 1 oz. sweet red vermouth 1 oz. cynar

Put ice into glass. Add gin, vermouth, and cynar. Stir cocktail. Strain into chilled glass and garnish with an orange twist if desired.

Hot Chocolate Bar By Emily Hilliard

Baby, it’s cold outside. Don’t feel like braving the weather? Invite your friends or that special someone over for a hot chocolate bar! Add a little bourbon, a fireplace (candles will also do), put some gypsy jazz on the record player, and set up a board game or two, and you’ve got the makings of a great—even romantic Saturday night, without the wintery mix and bar crowds. Here’s how to do it: 1. Make a big batch of hot chocolate on the stove, and keep it warm in a crock pot. Your friends can ladle their drink into their own mugs, then go back for seconds…and thirds. 2. Doll it up! Re-purpose that old muffin tin as your topping tray for cinnamon sticks, peppermint candies, dark chocolate shavings, nutmeg, cayenne, crushed pistachios, colored sugars, and diced candied ginger. Try out different combinations, and don’t forget the whipped cream! 3. Spike it! If you want to make your hot chocolate bar more “adult,” booze up your hot chocolate with a little bourbon or Bailey’s. 4. Make treats! Use these recipes for cookies and treats to accompany your fancy hot chocolate bar. Dunking encouraged.

Whole-Wheat Shortbread Cookies

These whole-wheat shortbread cookies from Lottie + Doof are the quintessential hot chocolate dipper. Don’t let the whole-wheat flour fool you—these babies contain a pound of butter. Cut them into hearts and sprinkle them with pink sugar. Makes 3-4 dozen, depending on size

Putting It All Together:


Preheat the oven to 325°F. In a large bowl, combine the flours with the cornstarch.

2 1/3 cup all-purpose flour 1 ¼ cup whole-wheat flour 1 cup cornstarch 2 cup (1 lb.) unsalted butter, at room temperature ½ cup granulated sugar 1 teaspoon sea salt Colored sugar, for dusting

In the bowl of a standing mixer, cream together the butter, sugar, and sea salt. Gradually add the flour mixture to the butter mixture until incorporated (do not over mix). Roll out dough to a thickness of about ¼-inch on a clean flour-dusted surface. Cut out cookies with your favorite cookie cutter and place them on a parchment-lined cookie sheet. Bake until the cookies are brown around the edges, 10-15 minutes. Remove them from oven and let cool on pan for 2 minutes, then dust generously with colored sugar. Let them cool completely on the pans, then serve.


Adapted from Julia Child via PBS Food Makes 2 dozen Ingredients: 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 2 large eggs Pinch of sea salt 1/2 cup sugar 1 teaspoon orange flower water, or extract of your choice 3 ounces unsalted butter, melted and cooled

Putting it all together: Preheat the pizzelle iron, greasing if suggested in the manufacturer’s instructions. Set out a cooling rack for the baked cookies. In a medium bowl, whisk together flour and baking powder and set aside. In the bowl of a standing mixer fitted with the whisk attachment, whisk together eggs and salt until foamy, then gradually whisk in the sugar. When the mixture is smooth, add the orange flower water, followed by the melted butter. Then fold in the dry ingredients. Using about 2 teaspoons of batter for each pizzelle, place batter in center of the iron, close, and bake about 30-50 seconds, or until golden and firm. Don’t open the iron until the steam stops. As soon as the pizzelle is baked, remove from the iron to the cooling rack. Repeat with remaining batter.

Homemade Marshmallows You can’t have a hot chocolate bar without marshmallows! This homemade version is quite simple, and you’ll impress your guests with your candy making skills. From Martha Stewart Makes 2 dozen Ingredients Vegetable oil, for brushing 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons) 3 cups granulated sugar 1 1/4 cups light corn syrup 1/4 teaspoon sea salt 2 teaspoons vanilla extract 1 1/2 cups confectioner’s sugar Putting it all together: Brush a 9-by-13-inch baking dish with vegetable oil, then line with parchment paper. Allow a 2-inch overhang on the long sides. Brush parchment paper with oil and set aside. In a medium saucepan, place sugar, corn syrup, sea salt, and 3/4 cup water. Over high heat, bring to a boil, stirring occasionally to dissolve sugar. Then cook, without stirring until mixture reads 238 degrees on a candy thermometer, approximately 10 minutes. While the sugar mixture is heating, put 3/4 cup cold water into the bowl of a standing mixer. Sprinkle the water with gelatin and let soften 5 minutes. Attach the bowl to the mixer and fit it with the whisk attachment. With the mixer on low, beat the hot syrup into gelatin mixture. Gradually raise speed to high and beat until the mixture becomes very stiff and meringue-like, about 12 minutes. Beat in the vanilla. Pour the mixture into the prepared dish, smoothing with a rubber spatula. Set aside, uncovered, until firm, at least 3 hours and up to overnight. Pour 1 cup confectioner’s sugar onto a clean work surface. Unmold the marshmallow onto the confectioner’s sugar and remove the parchment. Lightly brush a sharp knife with oil, then cut the marshmallow into large 2-inch squares (or the shape of your choice, using a cookie cutter). Place the remaining 1/2 cup confectioner’s sugar in a small bowl, and roll each marshmallow in the sugar to coat. Store marshmallows in an airtight container up to 3 days.

1 ingredient/ 3 ways -

Collard Greens By Chris McLaurin

Braised Collard Greens Kale is everywhere this time of year. It lines grocery store shelves, takes up space on restaurant menus, and is in at least half of the recipes emailed around by friends and family. Honestly, I’m getting a bit tired of kale. For a bit of a change, try Collard Greens. They are just as versatile, easy to prepare and tasty! Ingredients:

Putting It All Together:

1 lb. collard greens 1 tbsp. olive oil 1 yellow onion 2 stalks celery 1 large carrot 1 cup red wine vinegar 6-8 cups vegetable stock or water salt pepper

Clean greens and remove thick center stem. Dice onion, celery, and carrot. Heat olive oil in pan. Add vegetables. Once tender add vinegar. Once vinegar has reduced by ½ add collards and enough stock to barely cover greens. Simmer until collards are tender. Season with salt and pepper and add more vinegar if desired.

Collard & Quinoa Soup

Collard & Quinoa Soup Ingredients:

1 bunch collard greens 1 cup quinoa 1 quart vegetable stock 1 medium carrot 1-2 lemons olive oil salt pepper parmesan cheese Putting It All Together: Slice greens into thin ribbons. Bring vegetable stock to a simmer. Rinse quinoa under cold running water until water runs clear. Add to stock and simmer for 10 minutes. Slice carrots and celery. Add carrots to soup and simmer for 2 minutes. Add celery and collard greens. Simmer for an additional 2 minutes. Zest one lemon into soup.

Rolled Collards with Be Putting It All Together - Wraps:

Season with lemon juice, salt, and pepper.

Bring a large pot of salted water to a boil. Carefully remove thick central stem from collard l in ice water. Dry blanched leafs.

To finish soup top with a drizzle of olive oil and grated parmesan.

Saute beef. Dice onion and saute until tender.

Toast pine nuts until fragrant and slightly browne

Mix rice, beef, onions, pine nuts, and raisins. Seaso

To assemble - Lay blanched greens flat on cutting b and roll up, wrapping in sides as you would a burr To serve - Sear wraps in olive oil.

eef, Pinenuts, and Aioli

leafs. Blanch leafs for twenty seconds. Remove and shock



board. Add heaping tablespoon of filling on one end of leaf rito.

Wrap Ingredients: 10 large flat collard leafs ½ lb. ground beef 2/3 cup cooked rice ½ yellow onion ¼ cup pine nuts ¼ cup golden raisins salt pepper Aioli Ingredients: 1 egg yolk 1 lemon ½ tbsp. Dijon mustard 2 cloves garlic salt pepper ¼ cup olive oil ¼ cup canola oil

Putting It All Together - Aioli: Add yolk, mustard, zest and juice of lemon, and minced garlic to bowl of food processor. Turn on processor and slowly drizzle in oils. Season with salt and pepper. *If you don’t want to use raw eggs substitute the egg yolk for ¼ cup mayonnaise

Where’d you get that?

Score the clothing & shop the accessories from our non date spread. Page 16, 21-25 :

Morgan is wearing a Gold Sparkle Dress & Mink Faux Fur Vest from Mustard Seed Turquoise and Gold Mesh Earrings by Ciao Nina Vintage Black Lace Kitten Heels from Doctor K’s Vintage - 1534 U Street, NW. Washington, DC Navid is wearing Grey Jeans, Red Button up & Vintage Burnt Orange Tweed Vest from Doctor K’s Vintage 1534 U Street, NW. Washington, DC Vintage Black Patent Leather Shoes from Mustard Seed Wooden Bow Tie by Two Guy Bow Ties

Page 17-20:

Rachel is wearing a Vintage Indigo Chunky Sweater from Doctor K’s Vintage 1534 U Street, NW. Washington, DC Cream & Tan Knit Scarves from Smoking Haute Nautical Navy Blue Rain Boots from Mustard Seed Ben is wearing a Vintage Blue T-shirt from Mustard Seed Vintage Cream Cowl Sweater & Vintage Plaid Worsted Wool Jacket from Doctor K’s Vintage 1534 U Street, NW. DC

Page 21-27: Rachel – Black Beaded Sweater from Mustard Seed Slate Grey Bloomers by Ginger Root Design Vintage Grey Leather Boots from Doctor K’s Vintage 1534 U Street, NW. DC Silver Cuffs by Metal Musings, sold at Ginger Root Design Leather Wrap Bracelet by Fisticuffs, sold at Ginger Root Design Ben – BAWSE Black T-shirt LITTLE by Darin Michelle Red Hand-Dyed Khakis by Ginger Root Design Vintage Black Patent Leather Shoes from Doctor K’s Vintage 1534 U Street, NW. DC Bright Blue and Black Watch by Sprout Watches

Photography credits:

No dates in the DC area Models: ArtJamz & Roosevelt Island Rachel Pfeffer and Ben Terris Brookside Gardens Morgan Fykes Navid Marvi Photography: Roy Moody

Fouding Farmers photos by Michel Moran, Greg Powers and Caitlin Ochs. South Mountain Veggies provided photos. Capital Area Food Bank provided photos. Goldilocks Goodies provided photos. Food & picnic photographed by Roy Moody. DIY how tos by Mandy Pellegrin. Completed DIYs photographed by Roy Moody.

“There is no sincerer love than the love of food.� -George Bernard Shaw

Love, Food 2013 (online only)