Seasonal Recipe: Pumpkin Kale Risotto    

*serves 6-8 people

This month’s recipe is from SFDC member and culinary adventurer, Katie Gatlin.

We’ll be featuring more recipes in the coming months. If you have one you think needs to be shared with the SFDC community, send it to info@slowfooddc.org and we’ll see what we can do….

DIRECTIONS

Preheat the oven to 375 degrees F.

Cut into large wedges and scoop out the seeds and slimy strings (that’s the technical term) of:
-1 sugar pumpkin

Drizzle the pumpkin wedges with:
-olive oil
-salt and pepper

Bake on a cookie sheet for about 20 minutes, or until you can pierce it with a fork easily. Let them cool, and then peel off the skin and chop the pumpkin into bite-sized pieces. Set aside.

In a medium pot, keep warm over low heat (until we’re ready):
-5 c. vegetable stock

In a heavy-bottomed pot, heat:
-¼ c. extra-virgin olive oil

Add in, and cook over medium heat until browned and soft (about 5-8 minutes):
-1 c. diced onion
-1 Tbs. finely chopped garlic
-salt and pepper

Then add and stir until “translucent” – it will look just a little more clear and less white (about 2 minutes):
-2 cups arborio rice

Add in and stir continuously until the liquid is absorbed:
-2 c. dry white wine

Add in the vegetable stock 1-2 cups at a time, stirring continuously, until the liquid is absorbed. Then repeat until you’ve used up the stock and the rice is cooked.

Lower the heat, and stir in:
-the roasted pumpkin pieces
-½ c. pumpkin puree
-¼ c. fried sage (cooked in hot oil for about 4 minutes, and drained – reserve a few pieces for garnish)
-2 c. roughly chopped kale
-1 tsp. dried oregano

Let those flavors combine for a few minutes. Then stir in:
– ½ c. grated Parmesan
-2 or 3 Tbs. butter

Taste, and adjust the seasonings, adding more salt, pepper, and/or garlic powder as necessary. Top with shaved Parmesan and a few pieces of the fried sage, and enjoy immediately!

 

 

Know your tamales

Here’s a little something from SFDC board member, Mark Haskell, who led a tamale making class near Eastern Market this past Saturday:

“Aside from Mexico, many other countries in the western hemisphere have a tradition of preparing and cooking tamales during the winter holiday season. At our cooking class at the Hill Center on Capitol Hill this past Saturday, we prepared and ate a few of these types of tamales and accompanying sauces. New Mexico chicken tamales with red chile sauce, Mississippi Delta barbecued pork tamales, and Caribbean tamales, or pasteles which are made with a dough of pureed yucca, calabaza squash and plantains steamed in banana leaves. Tamales, and pasteles are a wonderful “community food”, that are economical, best prepared and cooked by a group, and when eaten like opening a present whether wrapped in corn husk, banana leaf or parchment paper.”

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Those who braved the winter weather were rewarded with a plethora of tasty tamales and went home with full bellies (and the recipes). For more information on tamales and other foods of the Mississippi Delta region, check out the Southern Foodways Alliance website and interactive map.

Slow Food DC Fundraiser at Open Kitchen

Say Happy Birthday to Open Kitchen, and help raise funds for Slow Food DC! Open Kitchen is a 2012 and 2013 Snail of Approval Winner, and is known for its contemporary American cuisine and passion for making, eating, and sharing good food with the community. Open Kitchen celebrates their four-year anniversary by giving back to its community that has made it so popular
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Don’t forget to celebrate!

What better way to wrap up an early autumn weekend than with a pig roast and handmade ice cream sandwiches? Add the company of good folks and you’ve got yourself the third annual SFDC Snail of Approval awards party.

Sometimes in the midst of planning and advocating and organizing, some of us forget to take a breath and remember what Slow Food is all about, so Sunday was a nice opportunity to kick back for a change and just enjoy exceptional food and people.

This weekend’s Snail awards party was once again a stellar affair. The beautiful weather and courtyard set the perfect scene for a delightful and laid back afternoon. Sure, there were the official words of appreciation and handing out of awards and group photo taking, but the bulk of our time was spent milling about, chatting with new and returning Snail awardees while sipping on specialty cocktails and Brooklyn brews, and nibbling on a delectable assortment of seasonal treats prepared by the culinary geniuses at Jackson 20. I myself had a lovely time hanging out with area foodies and the folks who run some of my favorite eateries, farms, and farmers’ markets around town. It was awesome.

Even so, I thought to myself as I went back for a second helping of lamb and winter squash tacos, there have been a few places I have discovered since Snail nominations closed this year — folks who have been bringing good, clean, and fair food (and drink) to the DC area that have only recently appeared on my radar. I hope to see some of their faces here *next* year for the annual gala. I do love to celebrate…. When do the 2014 nominations start??

 

Snail of Approval Party Update

seal2With under a week to go until the Snail of Approval Awards Party, we have an exciting line up of chefs, farmers, and artisans to add to the growing roster. This unique event is an opportunity to mix and mingle with the individuals dedicated to shaping our food community.  There will also be a silent auction with fabulous gifts from local shops, artisans and restaurants, some of which include items from Le Creuset, FRESHFARM Markets, and the Kennedy Center. So get your tickets while you can!

Chef Brian McPherson, the executive chef at Jackson 20, was the executive sous chef at Poste Moderne Brasserie, where we held the Snail of Approval Launch Party in 2010 and the first Award Party in 2011. Chef Brian and his team have worked to create a delicious menu utilizing locally sourced products including a whole hog barbeque which is donated by 2012 Snail winner, Longview Farm which will be accompanied by coleslaw and house made biscuits.  September is the perfect time of year for drinks and a pig roast!

MENU:

Appetizers

Vegetable Crudités
Charcuterie Board (house made by Jackson 20)
Assortment of Cheeses
Southern Field Pea Hummus with Fry Bread
Farm Fresh Deviled Eggs

Featured Items

Whole Hog Barbeque (Longview Farms)
Coleslaw
Biscuits
Late Summer / Early Fall Squash
Lamb, Goat, and Vegetarian Tacos
Garden Salsas

Dessert

Ice Cream Sandwiches (Moorenko’s)
Seasonal Cobbler

Beverages

Cocktails, Wine and Beer (Brooklyn Brewery)

For more information on the Snail of Approval program and to see prior winners please visit us at http://www.slowfooddc.org/snail-of-approval/.

A special thanks to one of our sponsors, Brooklyn Brewery  who will be in Washington DC  from Sept. 17-22 as part of their National “Brooklyn Brewery Mash” tour.   For information on the week long events, visit:  http://brooklynbrewerymash.com/washington-dc#!/event-88

“The Mash is an expression of Brooklyn art, music, food and the cultural links we see with many cities around the world,” says Brooklyn Brewery President & Co-founder Steve Hindy. “There is a revolution happening in the world of food and the world of beer, and we are happy to celebrate this revolution with our friends around the US.”

Join us to honor and celebrate the 2013 Snail of Approval winners!

Slow Food DC Announces Snail of Approval Winners

Slow Food DC Announces Snail of Approval Winners

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Slow Food DC unveiled today the 2013 Snail of Approval award recipients. All winners will be recognized in the Third Annual Snail of Approval Awards Party at Jackson 20 Restaurant and Tavern in Old Town, Alexandria on Sunday, September 22. Slow Food DC celebrates 84 total number of winners this year.

Slow Food DC (SFDC) Snail of Approvals recognize eateries and artisans who contribute good, clean, fair food to our community and spread awareness of the Slow Food philosophy and those establishments who support it. The award is SFDC’s way of acknowledging providers who are transforming the quality, authenticity, and sustainability of the food we eat and the beverages we drink in the City of Washington, DC and surrounding areas.

Nominations are examined by: the degree to which the establishment’s activities are aligned with the Slow Food DC mission in promoting and celebrating local, seasonal, and sustainable food sources; how much it is working to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and how it is supporting the right of all people to enjoy good, clean, fair food. There is no limit to the number of establishments that can receive the Snail of Approval.

Tickets to the awards event at Jackson 20 Restaurant and Tavern are on sale now: $48 for Slow Food members, $55 for non-members. See http://snail3.eventbrite.com for tickets and http://www.slowfooddc.org/snail-of-approval-directory for more about the program, winners, and celebration.

2013 Additions to the Snail of Approval Winners:

2Amys Neapolitan Pizzeria
Green Hat Gin
3 Stars Brewing Company
Green Pig Bistro
Al Tiramisu
Hometown Harvest
Beuchert’s Saloon
Meridian Pint
Birch & Barley
Rappahannock Oyster Co.
Bistro Bohem
Relay Foods
Buck’s Fishing & Camping
Smith Meadows
Bull Run Mountain Farm
South Mountain Creamery
Chrysalis Vineyards
Vermilion
Firefly
Vigilante Coffee Company
Glen’s Garden Market
 

Existing Snail of Approval Winners:

8407 kitchen bar
Mom’s Apple Pie
The Atlas Room
Moorenko’s
Barrel Oak Winery
Northern Valley Pastoral Guild
BlackSalt Restaurant
Olin-Fox Farms CSA
Bon Vivant Company
Open Kitchen
Busboys and Poets
P&C Market
Clyde’s Willow Creek
P. A. Bowen Farmstead
Crossroads Farmers Market
Panorama at the Peak
Cultured Frozen Yogurt
The Pig
DC Brau
Policy Restaurant and Lounge
Deauville Fallow Deer Farm
The Queen Vic
Dino
Radix Farm
Distillery Lane Ciderworks
Red Apron Butchery
Dolcezza Artisanal Gelato
The Restaurant at Patowmack Farm
ECO City Farms
Restaurant Eve
EcoFriendly Foods
Restaurant Nora
Equinox
Ricciuti’s
Evening Star Café
Ripple
FireFly Farms
RIS
Fisher Farm
Rocklands Farm
FRESHFARM Markets
Sandy Spring CSA
Graffiatto
Seasonal Pantry
härth
Smucker Farms of Lancaster County
Hunter’s Head Tavern
Sonoma Restaurant and Wine Bar
Jackson 20 Restaurant and Tavern
Soupergirl
Kegotank Oysters
Stachowski Market & Deli
Longview Farms
Sweetgreen
Lot 12 Public House
Tallula
The Majestic
Three Little Pigs Charcuterie & Salumi
Maple Ave Restaurant
Washington’s Green Grocer
Maple Restaurant
The Wine Kitchen
Market Table Bistro
 

About Slow Food DC
The Slow Food DC (SFDC) chapter is a community that promotes and celebrates local, seasonal, and sustainable food sources; works to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and supports the right of all people to enjoy good, clean, fair food.

SFDC represents the national capitol area, including Washington, DC, Virginia and Maryland. Members come from a wide variety of professions and backgrounds. SFDC organizes dinners, tastings, tours, lectures, and community outreach events providing SFDC members an opportunity to explore the richness of our region’s culinary heritage in addition to the diverse array of food and drink from around the world represented in our foodshed. Slow Food DC’s goal is to connect eaters with the biodiverse and sustainable food producers, as well as increase public awareness of slow eating.

Are you going to the Mash?

The District of Columbia has no shortage of love for craft beer. We recently finished celebrating DC Beer Week, while earlier this year we played host to the Craft Brewers Conference. Even the Washington Post proclaims that DC is on the cusp of beer greatness.  We are certainly excited two DC brewers are receiving Snail of Approvals in 2013: DC Brau and 3 Stars Brewery.

As a city, we appreciate good beer. So when Slow Food DC heard that Brooklyn Brewery partnered with Slow Food USA to help support our shared mission of good, clean, fair food, we leapt at the chance to participate! Collaborating with friends old and new, the Brewery has bundled up some of its favorite events into The Brooklyn Brewery Mash as a benefit for Slow Food USA. Including Washington, DC from September 17 – 22, The Mash will drop in 11 cities during 2013 and roll out a roster of parties, comedy, concerts, pop-up supperclubs and readings, all featuring humanity’s favorite beverage. Continue reading

Snail of Approval Award Party 2013!

snailofapproval2013We are pleased to announce that tickets are now on sale for our third annual Snail of Approval Award Party! Graciously hosted by 2012 Snail winner Jackson 20 in Old Town Alexandria, this year’s event promises to be even better than last year! Come and mingle with all the winners to celebrate our bountiful region on Sunday, September 22, 2013 at 2pm.

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