Audrey's Cole Slaw

Posted Sun, 10/25/2009 - 18:54 by Audrey
Cole Slaw

I learned to make this by watching my mom, so I don't really have an exact recipe. But, this is my best guess:

1/2 green cabbage, shredded with "slicer" disk in food processor
1/2 cup mayonnaise
1/8 cup of sugar
2-3 Tbsp apple cider or red wine vinegar
1/2 tsp of horseradish (red or white, doesn't really matter)
Fresh-ground black pepper to taste
Optional: slivers of apples, raisins, or halved grapes - for a little extra sweet explosion

4.5
Your rating: None Average: 4.5 (2 votes)

Menu for Week of October 25

Posted Sun, 10/25/2009 - 18:47 by Audrey

Plan for this week was a bit haphazard, but here goes:

Sunday - [[http://audreyandjon.com/blog/20091025/another-great-community-event-pc-market|Potluck Pig Roast at P&C Market]]

Monday - Chili (made on Sunday by Jon) + cole slaw

Tuesday - Big Salad + Baked Sweet Potatoes

Wednesday - EBLfgT (aka Egg, Bacon, Lettuce, and fried green Tomato) sandwiches + cole slaw

Thursday - Gnocci with Tomato Cream sauce

Friday - Jake's B-day celebration in the 'hood

Another Great Community Event - P&C Market

Posted Sun, 10/25/2009 - 18:42 by Audrey

Fresh off the heels of last night's [[http://audreyandjon.com/blog/20091025/literary-feast|community dinner]], tonight we went to a neighborhood roast pig / pot luck dinner at [[http://www.facebook.com/pages/Washington-DC/PC-Market/164589065004|P&C Market]].

P&C

A Literary Feast

Posted Sun, 10/25/2009 - 11:54 by Audrey

Last night we participated in the 5th annual Capitol Hill [[http://aliteraryfeast.org/|Literary Feast]]. We prioritized four books/cuisines and were delighted to be assigned to the Unaccustomed Earth dinner. The book is a collection of short stores, all about first generation Bengali-Americans and their struggles to blend their parents' Indian heritage with their American upbringing. Its an outstanding book, especially for anyone whose family has recently emigrated to America (from anywhere, not just India).

Literary Feast

Menu week of 18 October

Posted Sun, 10/25/2009 - 11:40 by Audrey

This week we took advantage of the first fall crops to have a harvest-focused menu. We had thought ahead a little and bought some of the staples we'd need at Harris Teeter the week before. So we had no need to go to Safeway, and bought everything for the week at Eastern Market.

Pumpkin Saffron Bisque

Posted Thu, 10/22/2009 - 21:00 by Jon
Pumpkin Saffron Soup

An adaptation of the recipe from The Food Network. We've used marina di chioggia and speckled hen pumpkins from our favorite farmer at Eastern Market. A butternut squash can also be used.

2.5
Your rating: None Average: 2.5 (2 votes)

Pumpkin Pie

Posted Mon, 10/19/2009 - 12:32 by Jon
Pumpkin Pie

We tried making pumpkin pies from scratch (like, starting with a pumpkin scratch), but we never quite got it to come out right. We've reverted to Jon's grandmother's closely-guarded recipe, which comes from the side of a Libby's can:

1 can Libby's pure pumpkin
1 can (12 oz) evaporated milk
2 large eggs
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp allspice (optional)
1 pie crust

Mix together sugar and spices in a small bowl.

3
Your rating: None Average: 3 (2 votes)

Fall Harvest

Posted Sun, 10/18/2009 - 22:12 by Audrey

This week fall arrived in full force in DC (actually, temperatures more like winter, but the first taste of cold anyhow...). We wanted to take advantage of the fall bounty suddenly available at Eastern Market, and so we spent most of our day preparing a tasty Italian-inspired fall harvest dinner (yes we began at 10 am by roasting said harvest vegetables...).

fall harvest.

Pumpkin Ravioli

Posted Sun, 10/18/2009 - 21:43 by Audrey
ravioli.

With the arrival of the fall gourds, we decided to make a pumpkin ravioli. We really enjoyed this recipe. The first time, we didn't have enough ricotta cheese, so we added some creme fraiche as a substitute (seemed to work fine...). We used egg pasta sheets (available from the Eastern Market Grocery), though wonton wrappers are a good substitute. We put the dollops of batter evenly spaced on the pasta sheet (4x6 = 24 ravioli), laid a second sheet on top, and then cut into individual raviolis using a pasta cutter. A little water on the fingertips and squeezing the edges seemed to seal them just fine. This recipe yielded 144 ravioli and used 12 pasta sheets.

We used a marina di chioggia pumpkin the first time (greenish color, oval shape) and a peanut pumpkin the second time (orangish color with white "peanuts" all over the outside.

The original recipe came from http://theunemployedcook.blogspot.com/2006/03/pumpkin-ravioli-with-sage-...

3
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Stuffed Cherry Peppers

Posted Sun, 10/18/2009 - 14:34 by Audrey
cherry peppers.

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

3
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