Wednesday, December 31, 2008

DC Showtimes for January

Capital Cooking with Lauren DeSantis
Ethiopian Cuisine
DCTV COMCAST 95 RCN 10
Wed 12/31/08 11:00 AM
Sat 01/03/09 07:30 PM
Sat 01/10/09 11:00 AM
Sat 01/17/09 12:00 PM
Sat 01/24/09 05:00 PM
Sun 01/11/09 09:32 PM
Thu 01/01/09 02:00 PM
Thu 01/08/09 03:00 PM
Thu 01/15/09 06:00 PM
Thu 01/22/09 01:00 PM
Thu 01/29/09 11:00 AM
Tue 01/27/09 12:30 PM
Sat 01/31/09 07:00 PM

Catch Capital Cooking in Columbia, Missouri Today!

Make sure to watch at 4 pm on CAT-TV Channel 3.
Capital Cooking with Lauren DeSantis
Mexican Fiesta (New!)

You'll find a great Mango Margarita recipe to make tonight for New Years Eve.

You can also catch it :
Friday at 4p.m.
Saturday at 9:30 a.m.

Tuesday, December 30, 2008

Appetizer: Sun dried Tomato Pasta Salad Recipe


By: Aunt Rosie


Ingredients:

1 Bottle Wishbone Bountiful Tuscan Romano Basil Salad Dressing

4 chicken breast halves - bake at 375 for 35 minutes (or until no longer pink)

Bake on a cookie sheet, drizzle with olive oil. Cool and then cut into small pieces.

1 package cheese-filled tortellini (7 cheese) Cook the pasta according to directions and let cool.

1 cup of sun dried tomatoes (cut into small pieces)

1/2 orange pepper cut into small pieces

1/4 red onion cut into small pieces


Directions:

After the pasta and chicken have cooled, then mix the dressing, chicken, pasta, sun dried tomatoes, peppers and red onion together.

Salt and pepper to taste.

Taste it --- if it needs more dressing, then just add a little olive oil.

Make it at least 4 hours before serving so the flavors can mix together and the chicken

absorb the dressing.

Monday, December 29, 2008

Recipe for: Italian Sausage & Spinach Roll


Italian Sausage & Spinach Roll

By: John Lueckenotte (A Viewer in Columbia, MO)




Ingredients:

½ pound mild Italian sausage – cooked, drained, and chopped

½ pound ground beef

1 cup canned mushrooms – chopped

10 oz. frozen, chopped spinach, thawed and patted dry

1 cup shredded mozzarella cheese

1 egg, separated

2 garlic cloves, pressed

2 pkg. of pizza crust – 10 oz each

Directions:

Preheat oven to 400°. Chop cooked sausage and mushrooms, add spinach and cheese to the mix. Separate egg, add yolk to the spinach mix, reserve the egg white for the crust. Press garlic over the spinach mixture and mix in. Roll one pizza crust into a 12 x 9 rectangle. Spoon half of spinach mix over dough to within ½ inch of edges, jelly-roll fashion; press seam together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam sides down, join ends of rolls to form one large ring; pinch together to seal. Lightly beat egg white, and brush onto dough. Bake 25- 30 minutes or until golden brown. Let stand 10 minutes before cutting. You can serve with or without pizza/spaghetti sauce.

(Lauren's Tip: I might use turkey sausage and ground turkey to be a little healthier and you could also use fresh mushrooms. For a little heat, add some of Happy Hal's Jalapeño Relish. )

Thanks for the recipe John! If you have a recipe that you'd like featured on the Capital Cooking Show blog, email me at capitalcooking@gmail.com. Thanks for tuning in.

Spotlight: Patricia Sanitate

Hopefully you got a chance to check out the Rustic Roman Afternoon episode this month.

A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate from A Capital Cuisine for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.

Get a closer look at our guest Patricia Sanitate. She says...

I started cooking at the age of nine after my Mom passed away. My Dad was very "old world" and preferred everything from scratched. He taught me a lot in the kitchen, but I come from a long line of excellent home cooks in Italy.

How would you describe DC Cuisine?
It is very eclectic. Virtually every country of the world is represented in this city, and they are all wonderful and exciting.

How did you get into the Personal Chef business?
After moving to the states from our many years in Europe, I noticed that everyone was always in a hurry, so I decided that perhaps bringing a little slow home cooking into people's lives. By the time they got home from work, all the work was done, and they could enjoy a leisurely meal.

What is the difference between semolina gnocchi and potato gnocchi?
Semolina gnocchi are easier to make during the week, because you save some steps by not having to boil the potatoes and puree them. A bit less work, but a wonderful bold taste.

How long have you been in DC, and how did you get here?
Besides spending my summers in Italy with my family, as a child, my husband and I lived in Europe for the first part of our married life, before transferring here to DC for my husbands work. We have been here 15 years and we love it.

Who are my culinary inspirations?
My parents were my first teachers, but I have learned by trial and error along the way. I like to keep things simple, and tasteful and I try to experiment with many recipes from all types of cookbooks.

Thank you Patricia for being part of the Capital Cooking Show!

Photo from A Capital Cuisine website.

Sunday, December 28, 2008

Buzz: Ben's Next Door


Lots of foodies are buzzing about the new restaurant next to Ben's Chili Bowl, Next Door. Nizam was nice enough to let us film our first episode of Capital Cooking at Ben's. Since then, I've moved into the neighborhood so I'm always excited to get new eateries right next door. (well 2 blocks down). We'll have to shoot a follow up to feature some of Next Door's signature dishes soon. Hopefully we can get more of the Ali family secrets than we were able to squeeze out of Nizam last time. We are still waiting for that chili recipe...1211 U Street

Saturday, December 27, 2008

Home for the Holidays: New Town


Two of our friends recently moved to a new community outside of St. Louis called "New Town." I'm not sure if it is creepy or cool. Their house is beautiful. The town looks like the movie set from the Truman Show dropped in the middle of St. Charles. The town has many of the conveniences of modern city life such as an amphitheater, their own post office, a coffee shop, a couple of restaurants, a wine bar, a corner market, etc.... Although the bars are only blocks away, people still drive there. There is a canal running right through the middle of the place and as you enter, this big monument that resembles the Washington monument on a much smaller scale. Home owners have to pay $800/year to maintain the landscaping and amenities. It seems like a good concept, but there are some drawbacks with the town regulations (You can only pick from set colors for your house, no two houses of the same color can be next to each other, only electric or push lawn mowers, no plastic furniture allowed on patios, etc.)

They started developing this in 2004 and the houses consisted of town homes, single family, and row houses ranging in price from $100K to $800K. They are currently in Phase 2 of 10 but the builder might have to file for bankruptcy. Hopefully they'll be able to attract some more nice restaurants once the development is complete.

Thursday, December 25, 2008

Holiday Fun


Merry Christmas! The best thing about the holidays is spending time with family and friends. My friend Allison recently got engaged and we had a great time hanging out at her engagement party. The food was delicious and she was glowing. Allison and Brian were guests on Capital Cooking for the Hosting Weekend Guests episode. Brian is actually a chef at a country club in St. Louis. Congratulations and Best Wishes to the happy couple!

Saturday, December 20, 2008

Busboys and Poets Brunch

We recently went to Busboys and Poets for brunch. Busboys is a hot spot my U Street neighborhood and is often packed with students sitting on couches with their laptops sipping coffee. Great atmosphere, but the food was mediocre. They offer $5 mimosas or Bloody Marys (a little expensive for the area). Not the most exciting menu...eggs Benedict, eggs, meat and toast, granola, etc. My eggs came to the table cold and overcooked. I haven't tried the lunch or dinner, but I'd skip it for brunch.

(202) 387-7638
U Street/Shaw
2021 14th St NW
Washington, DC 20009

Bus Boys and Poets on Urbanspoon

12 Days of Christmas Cocktails: 7 Swans a Swimming

7 Swans a Swimming
1 shot Prairie Organic Vodka
½ shot DiSaronno Amaretto
1 shot Bailey's Irish Cream
1 shot cream

Combine all of the liquors in a shaker full of ice. Strain liquor into the martini glass.

Friday, December 19, 2008

Calling all Food Writers and Bloggers...

Did you miss the chance to participate in Capital Cooking's First Food Bloggers Challenge? If so, you have the chance to participate for the 2nd Challenge: Breakfast Food. Capital Cooking is gearing up for the next challenge! If you are a food blogger or food writer now is your chance to appear on television in 25 cities to show off your skills. We will be having an informational meeting in January. If you are interested in finding out more details, email me at capitalcooking@gmail.com.

Wednesday, December 17, 2008

The Season to Give

What goes around comes around

Find the Right Volunteer Spot for you:

Cook Food at DC Central Kitchen
Deliver food to the seniors at IONA Senior Services

If 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 help is greatly appreciated!

Capital Cooking would also like to thank the Links Foundation for sponsoring our upcoming episode of Cooking with the Quintuplets.

Get ready for Cooking with the Quintuplets to air in 2009... In 1997, Jacqueline Thompson gave birth to sextuplets, five of whom survived. The donations that helped make ends meet dropped off years ago. Now she’s a single mom. Join Lauren as she teaches the quints how to make their own lunches for school and other fun recipes for kids.

Tuesday, December 16, 2008

Cupcakes Hit St. Louis

I'm going home for the holidays and I can't wait to check out Jilly's Cupcake Bar. My friend Kitty recently sent me one of their delicious Twisted Red Velvet cupcake clusters. It was delivered in the cutest jar that contained Red velvet cake infused with chocolate syrup and stuffed with caramel praline filling, topped with cream cheese icing, cinnamon caramel buttercream, toasted pecans and a pecan praline. Yum! Jilly's is located at 8509 Delmar Boulevard in St. Louis, MO. Make sure to try it out the next time you head to the Show Me state. I'll have to take some tips from Jilly when we film our Crazy for Cupcakes episode that is coming soon.

Sunday, December 14, 2008

DC Gift for Foodies

Women Chefs and Restaurateurs (WCR) create calendar and recipe collection to support women in the culinary arts

WASHINGTON, DC — Spice up the holiday season with the perfect gift for the DC foodie in your life with the Women Chefs and Restaurateurs (WCR) 2009 Calendar and Recipe Collection! More than just a calendar, it features 23 Washington-area women chefs, restaurateurs and sommeliers, along with an exclusive collection of more than two dozen of their favorite recipes and preparation tips.

The collection of signature recipes features area favorites including: scallop margaritas with tequila ice, watermelon gazpacho with lime and mint, parsnip vanilla crème brûlée, strawberry lemon napoleons, caramelized onion and goat cheese tart, and more.

The ideal holiday gift for any foodie, the calendar can be purchased for $12 (plus $4 shipping & handling) at www.womenchefs.org, or at a variety of Washington-area restaurants. (For a complete list of participating locations, visit the Web site.) Proceeds from the calendar support WCR’s scholarship and internship programs for women in every stage of their culinary arts career.

The calendar and recipe collection features these talented D.C.-area women:

January Bonnie Moore (L’Academie de Cuisine) and Melanie Parker (Equinox)

February Ris Lacoste (ris and Rock Creek)

March Aimee Suyehiro (Argia’s) and Amy Brandwein (Fyve)

      April Barbara Black (Addie’s Restaurant, Black Market Bistro, Black’s Bar & Kitchen, and BlackSalt Fish Market & Restaurant), Jacqueline Castaldo (Black Market Bistro) and Quanta Robinson (BlackSalt Fish Market & Restaurant)

      May Laurie Bell (Great Falls Tea Garden at Cathy’s Corner) and Beverly Bates (ici Urban Bistro at Sofitel Hotel)

      June Janis McLean (15 ria) and Odessa Piper

      July Nora Pouillon (Restaurant Nora) and Ann Harvey Yonkers (FRESHFARM Markets)

      August Susan Soorenko (Moorenko’s Ice Cream Café) and Ruth Gresser (Pizzeria Paradiso)

      September Mary Watson-DeLauder (Lansdowne Resort, Benchmark Hospitality Worldwide)

      October Jamie Leeds (CommonWealth Gastropub and Hank’s Oyster Bar)

      November Laurie Alleman Weber (The Swiss Bakery + Pastry Shop) and Heather Chittum (Hook)

December Tracy O’Grady, Kate Jansen and Alison Christ (Willow Restaurant)

Saturday, December 13, 2008

Thummit: Win $200 for Dining

Thummit is a free social recommendation service spreading its wings in Washington this month.

We all know there’s an ocean of restaurant reviews out there on the Interwebs. Thummit cuts through the morass by allowing you to easily rate restaurants, save those ratings, and share them with friends and trusted foodie sources.

You can rate restaurants from anywhere, anytime — do it from your PC, your phone, or or via Twitter (@Thummit).

Check out Thummit;s the Last Night on Earth poll — vote and get entered to win a $200 certificate to the restaurant of your choice!

I’d love it if you’d join in and share your pick for your “last” meal! Click over to the poll here, and use the following invite code: DCeats

Thursday, December 11, 2008

Just in: Capital Cooking will air in Colorado!

Capital Cooking with Lauren DeSantis will begin reaching the residents of Aurora, Colorado! We now have coverage in 20 states and 25 different cities. With your help will will continue to expand across the country.

Capital Cooking is a ½ hour program that airs on Comcast Channel 95 and RCN Channel 10 in DC, Cox Cable Channel 10 in Fairfax, Access Montgomery TV 19 and 21 in Maryland, KDHX Channel 21 St. Louis, Missouri, Windsor Community Television in Windsor, Connecticut, People TV Channel 24 in Atlanta, Georgia, MCAM Channel 23 in Manchester, New Hampshire, CCTV in Concord-Carlisle, Massachusetts, The Peoples Channel 8 in Chapel Hill, North Carolina, Saco River Community Television in Hollis, Maine, TV2 Channel 2 in Manistee, Michigan, HCTV in Herndon, Virginia, HPA-TV in Hibbing Minnesota, SCTV in Saugus, MA, TBNK in Covington, Kentucky, WITC Channel 6 in New Richmond, Wisconsin, DATV in Dayton, Ohio, KCAT TV Channel 15 in Los Gatos, California, NCTV in Nevada City, California, Channel 20 in Gilroy, CA, WCTV in Waterloo, Iowa, Philadelphia Community Access Coalition, Philadelphia, PA, FLTV in Fair Lawn, New Jersey, CAT3 TV in Columbia, Missouri, Aurora 8 in Aurora, Colorado as well as http://capitalcooking.chanz.tv/. The show reaches approximately 3.6 million households in DC, Maryland, Virginia, Iowa, California, Colorado, Connecticut, Georgia, Ohio, Maine, Massachusetts, Michigan, Missouri, Minnesota, New Hampshire, New Jersey, Pennsylvania, Wisconsin, Kentucky and North Carolina. Clips of the show are also available for viewing at http://www.youtube.com/user/capitalcooking.

Your location not listed? Help expand our coverage.

Local residents can put a program on the in their community! Anyone willing to act as the program's "sponsor" may bring a DVD to their public access station each month.

If you would like to sponsor Capital Cooking in your area, first check with your public access channel or cable operator. (There is generally no charge for this service). Contact capitalcooking@gmail.com to arrange for delivery of the DVDs.

Recipe: Italian Kiss Cocktail

Italian Kiss Cocktail
Serves 2
Ingredients:
2 shots amaretto (DiSaronno)
Champagne or Sparkling Wine
Orange Juice
Maraschino Cherries
[Equipment: shot glass, 2 champagne flutes]

Method:
Pour 1 shot of amaretto into each champagne flute. Fill flute with champagne but leave a little room at the top. Put a splash of orange juice in each glass. Garnish with cherries.
This cocktail is perfect for brunch or an afternoon lunch. Check out this recipe and more on A Rustic Roman Afternoon episode. A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.

Tuesday, December 9, 2008

Holidays and Family

This time of year sometimes feels exhausting...traveling, planning, finding gifts... Holidays bring families together and bring back memories of childhood and provide opportunities to make new memories. Over Thanksgiving, my husband and I traveled to Iowa and were greeted by my in-laws and our favorite nephew, Cayden.

Monday, December 8, 2008

And there shall be cupcakes in every neighborhood

If you are a cupcake fan in DC, you shouldn't have a problem finding one in your neighborhood. Cupcake shops are popping up everywhere. We have Cake Love in my new neighborhood and now Red Velvet Cupcakery is opening in my old neighborhood in Penn Quarter. Red Velvet Cupcakery is scheduled to open this month. You can check out Georgetown Cupcake in Georgetown or Hello Cupcake in Dupont. Georgetown Cupcake had a booth at the Metro Cooking and Entertaining show and sold thousands of cupcakes within the first couple of hours. So many choices!!!

What is your favorite cupcake? If you have an awesome cupcake recipe, let me know and you might be picked to make your recipe on my Crazy for Cupcakes episode. We'll be filming Crazy for Cupcakes this winter and we will feature a couple special guests from cupcake shops around town.

Thursday, December 4, 2008

News Flash: Capital Cooking now reaches 24 Cities!

Today, Capital Cooking will begin reaching the residents of Fair Lawn, New Jersey as well as Columbia, Missouri! We now have coverage in 19 states and 24 different cities. With your help will will continue to expand across the country.

Capital Cooking is a ½ hour program that airs on Comcast Channel 95 and RCN Channel 10 in DC, Cox Cable Channel 10 in Fairfax, Access Montgomery TV 19 and 21 in Maryland, KDHX Channel 21 St. Louis, Missouri, Windsor Community Television in Windsor, Connecticut, People TV Channel 24 in Atlanta, Georgia, MCAM Channel 23 in Manchester, New Hampshire, CCTV in Concord-Carlisle, Massachusetts, The Peoples Channel 8 in Chapel Hill, North Carolina, Saco River Community Television in Hollis, Maine, TV2 Channel 2 in Manistee, Michigan, HCTV in Herndon, Virginia, HPA-TV in Hibbing Minnesota, SCTV in Saugus, MA, TBNK in Covington, Kentucky, WITC Channel 6 in New Richmond, Wisconsin, DATV in Dayton, Ohio, KCAT TV Channel 15 in Los Gatos, California, NCTV in Nevada City, California, Channel 20 in Gilroy, CA, WCTV in Waterloo, Iowa, Philadelphia Community Access Coalition, Philadelphia, PA, FLTV in Fair Lawn, New Jersey, CAT3 TV in Columbia, Missouri as well as http://capitalcooking.chanz.tv/. The show reaches approximately 3.6 million households in DC, Maryland, Virginia, Iowa, California, Connecticut, Georgia, Ohio, Maine, Massachusetts, Michigan, Missouri, Minnesota, New Hampshire, New Jersey, Pennsylvania, Wisconsin, Kentucky and North Carolina. Clips of the show are also available for viewing at http://www.youtube.com/user/capitalcooking.

Your location not listed? Help expand our coverage.

Local residents can put a program on the in their community! Anyone willing to act as the program's "sponsor" may bring a DVD to their public access station each month.

If you would like to sponsor Capital Cooking in your area, first check with your public access channel or cable operator. (There is generally no charge for this service). Contact capitalcooking@gmail.com to arrange for delivery of the DVDs.

Thank you to all of the viewers around the country who watch and write to me. I appreciate the encouragement.

Tuesday, December 2, 2008

Alili

One of the fabulous booths at the Metropolitan Cooking and Entertaining Show was Alili.
Alili creates amazing products from Morocco such as olives, harissa, honey, etc. These products will make the perfect gift for family and friends during the holidays. I will provide recipes soon for great ways to incorporate the products into fun meals at home.

Photo by Shauna Alexander

Monday, December 1, 2008

Upcoming Episodes Airing in December

DCTV Comcast Cable Channel 95 and RCN Channel 10 in the District: A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.

Tue 12/02/08 12:00 PM
Thu 12/04/08 07:30 PM
Wed 12/10/08 04:00 PM
Thu 12/11/08 09:30 PM
Tue 12/16/08 03:30 PM
Sat 12/20/08 10:00 PM
Sat 12/27/08 05:00 PM
Sun 12/28/08 05:30 PM

Cox Cable Channel 10 in Fairfax:

A Rustic Roman Afternoon: Join Lauren and Chef Patricia Sanitate for delicious recipes of a typical weekday Roman meal including, Involtini alla Romana, Gnocchi al Forno, Insalata fine estate and Raspberry Tarts.

Time slot during the 4th week of the month, Mon@1130p, Thurs@930a, and Wed @4am.

KDHX Charter Cable Channel 21 in St. Louis, Missouri

Every Wednesday at 1p.m.

Cooking For Kids: This show will be centered around making healthy food for the kids. Lauren will show viewers a chicken nugget recipe, fruit dip, smoothies, and more.

Access Montgomery TV 21 in Maryland

Every Tuesday at 7p.m.

12/2/08 Meet Me in St. Louis: DC is a melting pot of people, culture and cuisine. This episode will bring some Midwest treats to the table including: Chicken Tetrazini, Gooey Butter Cake, Toasted Ravioli, and the St. Louis Cardinals Cocktail.

12/9/08

Mexican Fiesta: Chef Connie from Connie’s Authentic Mexican Catering will join me in preparing authentic Mexican cuisine including: guacamole, empanadas, sopaipillas and mango margaritas.

12/16/08

Cooking For Kids: This show will be centered around making healthy food for the kids. Lauren will show viewers a chicken nugget recipe, fruit dip, smoothies, and more.

12/23/08

American Classics: Join Lauren and Chef ‘Red’ Shannon from the Majestic Restaurant for simple American cuisine consisting of Mint Juleps, Fried Green Tomatoes, Meatloaf, and Strawberry Shortcake.

The Peoples Channel 8 in Chapel Hill, North Carolina

Thursdays at 6 p.m.

Fridays at 6 a.m. and noon

HPA-TV in Hibbing, Minnesota CHANNEL 5

Mondays at 2 a.m.

Thursdays at 8:30 p.m.

Fridays at 10:35 a.m. and 4:30 p.m.

Saturday at 2:30 a.m. and 8:30 p.m.

Capital Cooking is also airing in all of the cities and states listed on the side of the blog. If the times aren't listed for your city, feel free to email me at capitalcooking@gmail.com and I can send them your way.

Wednesday, November 26, 2008

Looking for Cranberry Recipes...


Since fall is here, you might be looking for the perfect recipe to add cranberries to your meal. Tired of the canned cranberry sauce? Try my Cranberry Salad or my Cran-Apple Cobbler Cocktail!

Tuesday, November 25, 2008

Recipe: Caprese Salad


Recipe: Caprese Salad
Serves 2

1 pint grape tomatoes (halved)
4 fresh basil leaves (cut into small pieces)
1 cup of fresh mozzarella balls (halved)
Barrel Aged Balsamic
Salt
Pepper
Roasted Tomato Dipping Sauce

Divide tomatoes, basil, and fresh mozzarella balls equally into two salad bowls. Add salt and pepper to taste. Drizzle the Roasted Tomato oil and Barrel Aged Balsamic on top.

Whether it is summer time or fall season, this is one of my favorite salads that my mom made for me growing up after her first trip to Italy. It is so fresh and easy to make that your whole family will enjoy. Also, you can make the Caprese Salad Bites for your next party and use the Roasted Tomato Oil and Barrel Aged Balsamic to make the perfect dipping sauce. JD's Gourmet has fabulous products that can enhance the flavor of your favorite recipes!!

Friday, November 21, 2008

Virginia Showtimes for American Classics


Upcoming Episodes Airing in November

Cox Cable Channel 10 in Fairfax:

American Classics: Join Lauren and Chef ‘Red’ Shannon from the Majestic Restaurant for simple American cuisine consisting of Mint Juleps, Fried Green Tomatoes, Meatloaf, and Strawberry Shortcake.

Time slot during the 4th week of the month, Mon@1130p, Thurs@930a, and Wed @4am.
For more recipes from the show, email me at capitalcooking@gmail.com.

Photo by Mary Diaz

Wednesday, November 19, 2008

Don't Miss my Thanksgiving Appetizers and Desserts Cooking Class!

Online Registration is available at:

http://www.arlington.k12.va.us/1540108819214883/site/default.asp

Thanksgiving Appetizers and Desserts: November 20, 2008

7:30-10 p.m. Located at Arlington Adult Education

2801 Clarendon Blvd. Ste. 306, Arlington, VA 22201

Join Lauren DeSantis, host of the television show, Capital Cooking, as she demonstrates how to make Thanksgiving appetizers with a twist. Instead of cranberry sauce and pumpkin pie, she'll show you how to make a delicious Cranberry Salad and tasty Pumpkin Dip. We'll also be making Pumpkin Gooey Butter Cake and a Chocolate Pecan Tart. These recipes will add some fun to your Thanksgiving celebration!

If you can't make the class, email me to set up a private event or to sign up for my next class offering at capitalcooking@gmail.com.


17 States...only 33 to go!


We are expanding across the country one station at a time! We've just added Connecticut and Georgia!! We are now airing on 20 different stations.

Capital Cooking is a ½ hour program that airs on Comcast Channel 95 and RCN Channel 10 in DC, Cox Cable Channel 10 in Fairfax, Access Montgomery TV 19 and 21 in Maryland, KDHX Channel 21 St. Louis, Missouri, Windsor Community Television in Windsor, Connecticut, People TV Channel 24 in Atlanta, Georgia, MCAM Channel 23 in Manchester, New Hampshire, CCTV in Concord-Carlisle, Massachusetts, The Peoples Channel 8 in Chapel Hill, North Carolina, Saco River Community Television in Hollis, Maine, TV2 Channel 2 in Manistee, Michigan, HCTV in Herndon, Virginia, HPA-TV in Hibbing Minnesota, SCTV in Saugus, MA, TBNK in Covington, Kentucky, WITC Channel 6 in New Richmond, Wisconsin, DATV in Dayton, Ohio, KCAT TV Channel 15 in Los Gatos, California, NCTV in Nevada City, California, WCTV in Waterloo, Iowa, as well as http://capitalcooking.chanz.tv/. The show reaches approximately 2 million households in DC, Maryland, Virginia, Iowa, California, Connecticut, Georgia, Ohio, Maine, Massachusetts, Michigan, Missouri, Minnesota, New Hampshire, Wisconsin, Kentucky and North Carolina. Clips of the show are also available for viewing at http://www.youtube.com/user/capitalcooking.

Your location not listed? Help expand our coverage.

Local residents can put a program on the in their community! Anyone willing to act as the program's "sponsor" may bring a DVD to their public access station each month.

If you would like to sponsor Capital Cooking in your area, first check with your public access channel or cable operator. (There is generally no charge for this service). Contact capitalcooking@gmail.com to arrange for delivery of the DVDs.
Photo by Mary Diaz

Tuesday, November 18, 2008

Fall Flavors: Butternut Squash


This weekend we enjoyed some time in my husband's home state of Iowa. We had a great time at Nippy's wedding and even had time to check out one of Des Moines finest restaurants, Centro, with our friends Scott and Amber. One of my favorite fall flavors is butternut squash. I got to enjoy some delicious butternut squash ravioli in a sage butter...yum!!
Centro on Urbanspoon

Do you have a favorite butternut squash recipe to share? I'm going to work on some recipes this weekend. The peak season for butternut squash lasts from early fall through the winter. I found a few ideas...

Butternut Squash Turnovers from Food and Wine Magazine
Butternut Squash with Browned Butter and Thyme
Quick Squash Sautee
Butternut Squash With Green Peas
Butternut Squash Risotto
Grilled Butternut Spears
Brown Rice with Butternut Squash, Wild Mushrooms and Salami

Butternut Squash & Apple Soup with Chestnuts

Friday, November 14, 2008

Cupcakes Come to Reston

Starting Saturday, November 15, 2008, MallowDrama cupcakes will be for sale at Dinner Zen, 11160 South Lakes Drive in the South Lakes Village Center in Reston, Virginia. A celebration will be held on November 15th, 1-5 PM, featuring door prizes from Dinner Zen and MallowDrama and free samples (while supplies last). MallowDrama will also donate a portion of cupcake sales from opening day to four local theater groups. For more information, call Dinner Zen at 703-391-9361 or visit www.mallowdrama.com.

Jolie Crowder is the owner of Dinner Zen. "Cupcakes are a wonderful complement to what we offer at Dinner Zen, whether you're coming in for meal assembly or carryout, now you can stop in for the perfect dessert," she says. "Cupcakes are fabulous for so many reasons: you can have just the one you want the way you like it, they are simple to serve, and work in all types of settings – from mom's night out to office parties."

The line of cupcakes at Dinner Zen, known as MallowDrama's Cupcake Theater, will feature at least six selections daily. Four standard flavors (or "productions") will be offered on an ongoing basis, with seasonal specialties and other flavors rotating onto the menu; cupcakes are priced at $3 each. Vegan cupcakes will be available daily. Special orders can be placed for mini cupcakes, large quantities, special decorations, and gluten-free selections.

Standards

One and Only Vanilla – vanilla cupcake frosted with vanilla buttercream

The Chocolate Factory – chocolate cupcake iced with chocolate fudge frosting

Starlight Orange Zest – yellow butter cupcake topped with white chocolate orange ganache

Coffee Break – chocolate cupcake with espresso ganache

MallowDrama's cupcakes are baked fresh locally, made by hand by MallowDrama Chefs and Co-owners Mary and David Supley Foxworth. The pair uses premium natural ingredients – no artificial preservatives – and uses local and organic ingredients whenever possible; all dairy (milk, cream, butter, and eggs) and sugar in MallowDrama's products are organic. The single-serving cakes are also packed with flavor and creativity.

"Baking is our passion and we're excited that our cupcakes will be available in store at Dinner Zen," says Mary Supley Foxworth, Chef and Co-owner of MallowDrama Inc. "Now, people will have direct access five days a week to our handmade, natural baked goods for an any day treat or to celebrate a special occasion."

Opening day for this partnership is Saturday, November 15th, at Dinner Zen, located in Reston's South Lakes Village Center. Visitors will have the chance to sample mini cupcakes while supplies last and to win door prizes from Dinner Zen and MallowDrama. Additionally, MallowDrama will donate 50 cents for every cupcake purchased to one of four local theater groups, as designated by the customer. Customers can place orders now (minimum 1 dozen cupcakes) for guaranteed availability for opening day; contact Dinner Zen at 703-391-9361.

Long-time customer Stacy Crickmer has ordered from MallowDrama in the past, "for a number of events such as bridal showers, reunions, and other parties. Not only does everything taste as good as it looks, but Mary and David [Supley Foxworth] are extremely trustworthy, focused on customer satisfaction, and provide unparalleled personal attention." Crickmer works in Reston and is looking forward to the "cupcake unveiling" on November 15th.

With this new partnership between local, independent businesses Dinner Zen and MallowDrama, now you can have your cake and eat it, too!

Open since Spring 2008, Dinner Zen is Reston's first meal assembly store. Founded by Jolie and Warren Crowder, Dinner Zen simplifies the dinner preparation process by eliminating the planning, shopping, and clean-up involved in making home cooked meals. Dinner Zen is more than just a store, it's about a simpler way of life – enjoying good times and great food with family and friends. For more information, please visit www.dinnerzen.com or call 703-391-9361.

MallowDrama Inc. offers desserts with a dramatic flair from the pastry team of Mary & David Supley Foxworth. We specialize in made-to-order cakes, cupcakes, and chocolate truffles, and take pride in creating desserts that taste every bit as good as they look. Based in Reston, Virginia, MallowDrama serves the metropolitan DC area and beyond.


Also, get ready to learn some fantastic cupcake recipes on the upcoming episode of Capital Cooking.

Crazy for Cupcakes: Cupcakes have become a national pastime, thanks in part to the now famous Magnolia Bakery. Everyone just can’t get enough of this sweet goodness. Lauren will teach you how to make some fabulous cupcakes at home as well as exploring some of the best places to get cupcakes in the DC area.

What is your favorite cupcake recipe? Email me at capitalcooking@gmail.com and you may have a chance to be on the show.

Thursday, November 13, 2008

Check out my Interview by Todd Wiggins!

American Classics Spotlight: Chef Shannon Overmiller

I was lucky enough to get the opportunity to cook with Chef Shannon Overmiller on our American Classics episode. Not only is Shannon a fabulous chef, but she has a great attitude. Chef Shannon works at The Majestic, a restaurant specializing in Virginia-fare menu. She is young and part of a team of women running the fourth project in Old Town Alexandria, Virginia, by Chef Cathal Armstrong and wife Meshelle of nationally acclaimed Restaurant Eve.

Overmiller’s childhood greatly influenced her culinary career and her Mid-Atlantic background continues to shine through her cuisine today. Growing up near the Patuxent River in Maryland, Overmiller gained a great deal of knowledge of food from her father and a group of women including her mother and grandmothers. Although her parents and grandparents passed early on in her life, they instilled a sense of love for life in her. Overmiller was taught an early love of cooking from the “beautiful, loving group of women,” that helped to raise her. It is this love that continues to drive Overmiller in the kitchen today.

Overmiller began her professional career as a bartender and waitress at Proximo Restaurant Group’s Austin Grill in Washington, DC. Realizing she craved more experience in the kitchen, she then made the shift to Café Atlantico, also part of Proximo, where she worked as a line cook while attending the esteemed L’Academie de Cuisine in Maryland. In 2002, she graduated and accepted a position at Ristorante Tosca under the direction of Chef/Owner Cesare Lafranconi. At Tosca, she quickly moved her way up from Line Cook to Pastry Chef to Sous Chef. With a desire to broaden her experience after spending three years at Tosca, Lanfranconi made a phone call to Chef/Owner Cathal Armstrong on Overmiller’s behalf, which brought her to Restaurant Eve in Old Town Alexandria, Virginia. Chef Armstrong’s leadership taught Overmiller about the importance of local vendors and sourcing from local farms, along with honing in on her technical culinary skills. Armstrong added French techniques to Overmiller’s Italian preparation, and soon she found a balance between both of her mentors’ skills.

As a 2004 Jean-Louis Palladin Foundation award recipient, Overmiller had the opportunity of a lifetime to travel to Italy and learn about ingredients and cooking techniques. She has proven herself in many kitchens and now, as the Executive Chef at the latest addition to the Armstrong’s projects, which opened in May 2007, Overmiller continues to use the skills she has developed throughout the years.

What are some of the challenges you face now?

Some exciting challenges I've encountered are learning to Manage a staff and keep a restaurant profitable and the product good. Overall Supervision of product, production, people, and daily maintennance in a constant battle (for the good of all food-kind) The cooking part is no longer the challenge, it is teaching it, getting others to respect the food truly.

Anything else that you'd like to convey to the readers?

Eat well and fresh, local, seasonal. Don't change food too much from what it is, keep it simple and clean!

Wednesday, November 12, 2008

Food Bloggers Challenge: Meet the Judge and Chef Patrice Olivon


You’ve voted on the dish and the challenge has begun. We are now editing and after the show airs, you will have a chance to tell us your vote on the Challenge winner. Food Bloggers Challenge: Comfort Food.

Join Lauren and four other food bloggers as they compete in making the best Chicken Potpie. A panel of judges will determine the winner along with votes from readers and viewers.

You’ve met the Challengers
1. Lauren DeSantis: Host and Producer of Capital Cooking
2. April Fulton: Food Scribe
3. Stefanie Gans: Endless Simmer
4. Alison McConnell: Humble Gourmand
5. Johnna Rowe: Johnna Knows Good Food

Now meet the Judges:
1. Chef Vincent Horville: The Metropolitan Club
2.
Patrice Olivon: L'Academie de Cuisine
3. Lorena Sander: DC Gastronome

You've met Chef Vincent... and now check out Chef Patrice.

Patrice Olivon is part of a new wave of chefs taking cooking to exciting and dramatic new levels. Born in Casablanca and raised in Provence, Chef Patrice’s culinary style is inspired by the cuisine of Southern France, emphasizing fresh, local ingredients.

Chef Patrice shines when he explains his craft to others – his charisma and culinary expertise draw in culinary students and audiences across the country. Currently the Program Director of Culinary Arts at L'Academie de Cuisine in Gaithersburg, Maryland, Chef Patrice obtained his culinary degree from Ecole Hôtelière de Marseille, and then cooked at the renowned Negresco Hotel with Michelin two-star Chef Jacques Maximin. Relocating to Washington, DC in 1979, Chef Patrice first worked at Le Palais des Friandises and then was the sous chef at La Maison Blanche for twelve years. Chef Patrice achieved the position of Executive Chef of the Embassy of France and excelled there for twelve years. At the Embassy, he drew upon his French and Moroccan roots, serving cuisine with a sensual, ethnic flair.

Chef Patrice regularly cooks at the White House for formal affairs, private parties, and daily meals. In 1993, First Lady Hillary Clintoncalled upon Chef Patrice, along with the country’s most talented chefs, to “Americanize” White House cuisine. Chef Patrice helped revolutionize State Dinners and private functions - elegant, plated courses showcasing regional American ingredients replaced staid menus and buffets.

Chef Patrice uses humor, antidotes, and charm to not only captivate students, but also television viewers and live audiences. Recently, Chef Patrice released Table for 8, an instructional DVD which allows students of all skill levels to “learn what the professional chefs know.” He demonstrates how to create the perfect dinner with ease and gives tips from start to finish such as choosing delectable ingredients, selecting wine, and properly setting the table.

On Food Network’s competition series Food Fight, Chef Patrice and his French team won by a landslide. His team not only won the show’s grand prize, but Chef Patrice won viewers’ and television executives’ attention. Following Food Fight’s success, Chef Patrice appeared on The Next Food Network Star where participants compete nationwide to become the next culinary television sensation. Out of 10,000 rivals, he rose to become a semifinalist, cementing him as one of the most talented and entertaining food personalities in the United States. In 2006, Chef Patrice competed on Food Network’s Iron Chef America with the former Executive Chef of the White House, Walter Scheib. Alton Brown nicknamed Chef Patrice the “Patrice-O-Matic” for his speed and culinary prowess - skills that helped the team win the battle against Iron Chef Cat Cora. Chef Patrice also appears in a National Geographic documentary featuring a Russian state dinner at the White House.

Chef Patrice’s live cooking demonstrations are in high demand. He has appeared in two Smithsonian Folklife Festivals on the National Mall. In the Food Culture USA 2005 event, he, along with notable chefs Michel Richard, Patrick O’Connell, and Walter Scheib celebrated America’s recent food revolution. In 2007, Chef Patrice demonstrated his passion for his adopted homeland, Virginia, with two cooking demonstrations in the Roots of Virginia Culture.

Chef Patrice regularly entertains live audiences in the Washington, D.C. area whether during his on-stage cooking demonstrations at the Washington, D.C. International Wine and Food Festival or instructing his students at L’Academie de Cuisine. He readily shares his passion for the culinary arts and his innovative ideas about what it takes to truly cook like a professional chef…and he's showing no signs of slowing down. (Bio written by Fresh TV, LLC)

The judges gave helpful comments and critique...you'll have to see for yourself. Keep reading the blog to find the airing dates.

Tuesday, November 11, 2008

St. Louis Showtimes: Asian Fusion Cuisine

KDHX Charter Cable Channel 21 in St. Louis, Missouri

Every Wednesday at 1p.m.

Asian Fusion: Join Lauren and the chefs from Ping by Charlie Chiang’s while they make Pot Au Feu, Rosemary Red Pepper Chicken and Shiny Slippery Shrimp. This innovative cuisine will highlight the fusion of American tastes and local ingredients with the exotic, pleasing flavors of Asia.

Thank you for the emails from viewers across the country. My website is under construction so if you can't find a recipe from one of the episodes there, email me at capitalcooking@gmail.com and I will send them to you. Hope you enjoy the show!

Monday, November 10, 2008

Thank you Capital Cooking Team!







The Metropolitan Cooking and Entertaining Show was a huge success! I couldn't have done it without the help and support of my fabulous team. Thank you to Carolina Aguilar, Shauna Alexander, Katie Clabby, Capital Carpet, C'Vita Dancy, Jesse Goldberg, Denise Medved, The Metropolitan Cooking and Entertaining Show team, Leya Terry, Carla Warner, Mom, and Corey. We sold lots of super cute aprons that I wear on the show. We handed out pumpking gooey butter cake and recipes... I signed autographs...I presented at the Tasting Workshops (the Thanksgiving Appetizer recipes are available on my blog)...we tasted lots of great food at the other booths including the Texas Sassy, Happy Jalapenos, Cuginos, Alili Morocco and many more... I really hope you guys didn't miss out on this fantastic show. It was nice meeting so many wonderful people who all love food. I even saw Chef Patrice Olivon perform at the Chef Stage. Denise Medved demonstrated some recipes from her Tiny Kitchen cookbook with the Geico cavemen. At the end of the weekend we were all wiped out. I enjoyed every minute of it and hope to participate again next year.

Thanksgiving Appetizer: Cranberry Salad

Ingredients

2 10 oz packages of mixed salad greens
1 teaspoon of dijon mustard
Salt to taste
- 2 cups dried cranberries (sweetened)


- 2 4 oz packages of crumbled Feta cheese
- 1 cup walnuts (toasted and coarsely chopped)
- 1/2 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil


Directions 

Mix vinegar, pepper, mustard, and olive oil in a small bowl with whisk. In a large salad bowl, toss the remaining ingredients together. Drizzle the dressing over the salad and serve. You could also substitute figs for cranberries. The key is the JD Gourmet vinegar...it is fabulous! It even has a hint of vanilla which makes this salad delicious. This will be a perfect starter for Thanksgiving!

Capital Food Fight

Check out the Capital Food Fight tomorrow night. Tickets are $175, and can be purchased at online here. The event is held at Ronald Reagan Building at 1300 Pennsylvania Ave. NW at 6p.m. The Capital Food Fight is an on-stage culinary battle between DC's top chefs. The event also features tasting booths for the area's hottest restaurants and the proceeds benefit DC Central Kitchen. I love any type of culinary battle especially when it is for a great cause!

Sunday, November 9, 2008

Thanks Mom!

Thanks Mom for flying in from St. Louis to help with my show. Love you, Lauren

Celebrity Fever



Were you at the show? Hope you didn't miss out on a great weekend at the Metropolitan Cooking and Entertaining Show!! We got the chance to see Giada DeLaurentis, Bobby Flay and Paula Deen. So much fun and so much fabulous food!

Friday, November 7, 2008

Thank you Foodbuzz!

Photo courtesy of Anna: Left to right, Me, Quinn from Daily Moderation, Maddy from Cook Like Mad, Olga from Mango and Tomato, Matt from Foodphoria, Anna from Meals from the girl in the little Black Dress, Taresa from Cook and Book, Colleen from Foodie Tots, and Rivka from Not Derby Pie.

This week I joined eight other local food bloggers for a delicious dinner at Central. We enjoyed great wine, conversation, entrees and dessert.
Quinn from Daily Moderation and Anna from Meals from the girl in the little Black Dress, both do blogs about healthy eating. Taresa from Cook and Book, also writes for dcfoodies.com. Colleen from Foodie Tots, writes about local food for the family. Rivka from Not Derby Pie focuses on recipes.

We had a great evening. The food had perfect plating presentation and tasted excellent. Check out some of the above blogs to see more pictures of the food. (I forgot my camera). Thank you to Olga and Rivka for organizing the dinner and thank you to Foodbuzz for picking up the tab.

Event: Crowning Cuisine

After you head over to the Metropolitan Cooking and Entertaining show to see me at Booth 404, check out Crowning Cuisine on Sunday night.


WOMEN CHEFS & RESTAURATEURS INVITES YOU TO

CROWNING CUISINE

SUNDAY, NOVEMBER 9, 2008 • 5 TO 8 PM

WILLOW RESTAURANT
4301 N. FAIRFAX DRIVE
ARLINGTON, VIRGINIA

Meet the area's top "women of food" and enjoy their favorite hors d'oeuvres.

Win great door prizes, ranging from dining certificates at top local restaurants to bottles of wine and more. One lucky winner gets a grand prize of 12 months of personal chef experiences ranging from cooking lessons in your home to private meals in a chef's home!

While you're there be sure to pick up the new WCR 2009 Calendar and Recipe Collection - Crowning Cuisine: More Than Sugar and Spice featuring the women of food and their recipes.