Food Revolution Day is all about promoting healthy, home cooking. That means nutritious foods that are affordable, simple to prepare, and don’t skimp on flavor. Chef Oliver’s movement really brings the focus back to cooking with seasonal ingredients, and we think that is one of the most important concepts to understand in cooking. Use produce at its freshest and apply simple, seasonal cooking techniques (think grilling and cold salads in the
summer, hearty casseroles and vegetable stews in the winter) to easily incorporate nutritious fruits and veggies into your diet while keeping cost and effort low–a recipe for success at dinnertime.

Want to take part in Food Revolution Day? Why not plan a dinner with your family and friends featuring local, seasonal, healthy ingredients? Check out these recipes from our chefs for inspiration. 

Sweet Corn and Cherry Tomato Salad with Fresh Herbs

Ingredients
3 Tbsp chopped fresh herbs – can be any combination of chives, basil, tarragon and parsley
4 ears fresh corn, cut off the cob
1 pint cherry tomatoes, halved
1/2 cup fresh fennel, thinly sliced
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
2 Tbsp fresh lemon juice

Directions
1. Preheat a saute pan over medium high heat and add 1-2 tsp. Saute the corn for 2-3 minutes, just until starting to brighten in color. Remove from heat and let cool to room temperature.
2. In a bowl combine the lemon juice, olive oil, salt, pepper and fresh herbs, whisking to emulsify. Add in sliced fennel and tomatoes and let stand 5 minutes (the acid will start to soften the fennel and remove some of the strong anise flavor).
3. Toss in the cooked cooled corn and taste to adjust seasoning with salt and pepper.
4. Cover and chill for 20-30 minutes before serving.

Great as a side dish or as a salsa on top of grilled fish or chicken!

Grilled Chicken with Orange BBQ Sauce

Ingredients
2 pounds boneless, skinless chicken thighs
1 tsp each salt and pepper
1/4 cup balsamic vinegar
3/4 cup orange juice
1/4 cup jarred orange marmalade
1 Tbsp olive oil
1/8 tsp crushed red pepper flakes
1 Tbsp chopped fresh herbs, such as rosemary, thyme, sage
1-2 tsp garlic, minced

Directions
1. In a small sauce pot combine the orange juice, vinegar and marmalade. Bring mixture to a boil, then reduce heat to low and simmer for 8-10 minutes to thicken. Stir in the chopped herbs and garlic.
2. Preheat grill over high heat. Brush grill with the olive oil.
3. Season chicken with the salt and pepper, then toss chicken in the BBQ sauce, coating liberally.
4. Grill chicken for 6-7 minutes per side, brushing with additional glaze while cooking.

Easy Watercress Potato Salad

Ingredients
1 pound fingerling potatoes, halved lengthwise
1/2 cup plain Greek yogurt
1/4 cup sour cream
1 tsp dijon mustard
2 Tbsp olive oil
2 Tbsp chopped fresh chives
2 cups watercress, washed, dried, roughly chopped
1 tsp each hot sauce, salt and pepper

Directions
1. Place potatoes in a medium pot and cover with water. Bring to a boil and cook 10-12 minutes, or until potatoes are fork tender. Drain and set aside to cool.
2. While potatoes are cooking, combine the yogurt, sour cream, mustard, olive oil, salt, pepper and hot sauce.
3. Toss cooled potatoes with the dressing, then mix in the chives and watercress, tossing to coat.
4. Chill for at least an hour before serving.

Join Great Country Farms this Saturday for their annual Strawberry Jubilee–the earliest in the history of the farm due to the warm spring weather. There’s U-Pick in the morning (come early for the best picks!), music, food, and celebration like the annual Diaper Derby, visits with the Strawberry Princess. Don’t miss Grandma Z’s strawberry shortcake, chocolate dipped strawberries, and freshly baked strawberry rhubarb pie. The Roosteraunt will feature strawberry slushies  from 11-4pm!

For those that caught us on Fox 5 on Thursday morning, here’s the simple seasonal cocktail recipe from Chef Brad. Strawberries from your local farm or farmer’s market will make this drink extra flavorful and nutritious. Think of it as a smoothie with a kick.

Fresh Strawberry and White Wine Cocktail

6 strawberries, diced
3 tbsp honey
1/4 cup dry white wine (we like the Viognier from Bluemont Vineyard)
5 standard ice cubes

Blend all ingredients together in blender until well blended and smooth. Serve chilled.

Cheers!

More strawberries? Try this Strawberry Shortcake recipe (the kids can help!) or Chef Brad’s Spinach and Strawberry Salad.

One of our goals at Cookology is to teach students how to make local, seasonal, healthy meals at home simply and affordably. This Fall we participated in Slow Food USA’s $5 Cooking Challenge to illustrate the types of (drool worthy) home cooked meals you can make at home on a budget. We’ve included links to our favorite recipes below, and shared some tips and tricks  for achieving local, seasonal cooking success in your own kitchen.

First…What is SLOW FOOD?

The concept of SLOW FOOD is essentially the opposite of fast food, with an emphasis on seasonal fruits and vegetables. They (and we) believe that everyone should be able to eat fresh, healthy and affordable food every day. This non-profit grassroots movement has exploded in popularity over the past few years (the organization was founded in Italy in 1989), with chapters now in 150 countries. Their goals are to slow  the rise of fast food and fast life, stop the dwindling of local food traditions, and to spark a global interest in food and the understanding of where food comes from.

The $5 Challenge: Cook a meal for your friends or family for under $5 per person.

One of the hardest parts of trying to cook healthy, affordable food is figuring out how to use fruits and vegetables–they’re often expensive, they’re perishable, and they’re sometimes labor intensive. This is where working with LOCAL and SEASONAL produce comes into play. You can find the following fruits and vegetables at your local market this summer:  asparagus, blueberries, strawberries, cucumber, green beans, raspberries, summer squash, arugula, carrots, lettuce, radishes, rhubarb, scallions, corn, okra, peaches, tomatoes, watermelon. Not only are these eats in abundance, they’re super fresh (and therefore super tasty). You don’t have to do much to summer fruits or vegetables for them to shine on the plate (unlike some winter vegetables that require a little more TLC to coax out their goodness). One of our favorite tricks: buy up the bruised (but in our opinion, extra tasty) tomatoes at a discount late in the season and use them to make sauce to freeze for use year round. Less than perfect peaches make great pie filling or you can add it to your smoothie for a sweet kick (and no one will know they weren’t perfect specimens off the tree).

We’re also sure to keep our pantries stocked with staples that can transform nearly any ingredient to a simple, satisfying meal:
• Extra Virgin Olive Oil
• Dried Herbs (basil, thyme, and oregano, to name a few)
• Fresh Onions and Garlic (hands down the BEST bang for your buck)
• Canned Tomatoes (stewed tomatoes, diced tomatoes, tomato paste)
• Chicken and Vegetable Stock (of course we’re fans of making your own and freezing it for easy use, but boxed, low sodium varieties will suffice in a pinch)
• Rice, Whole Grain Pasta, Cornmeal, Beans
• Honey, Vinegars, and Mustard

Where to Find Local, Seasonal Ingredients

There are several fantastic farms in the area that provide fresh produce to Loudoun county. You can pick your own at places like Great Country Farms, our farm partner, or for even more convenience, sign up for their CSA for weekly picks of the best from the farm. You can also check out one of the great farmer’s markets in our area:

McLean Farmers Market
Lewinsville Park, Chain Bridge Road
Fridays, 8:30-12, May-November

Reston Farmers Market
Lake Anne Village Center, North Shore Drive & Village Road
Saturdays, 8-12, May-October

Cascades Farmers Market
Cascades Senior Center, Whitfield Place
Sundays, 9-1, May-November

Leesburg Farmers Market
Virginia Village Shopping Center, Catoctin Circle
Open year round on Saturdays, November-April, 9-12 and May-October, 8-12

Looking for dinnertime inspiration?

Try one of these $5 Challenge approved recipes from Food52, Eating Well, Ecoflirt, and NPR.

We’re gearing up for all of our special Mother’s Day classes this weekend. Chef Katie chimes in on what to expect from our Mother’s Day Family Chef’s Table events happening this Saturday and Sunday, and gives a preview of one of the recipes the kids will be helping to make for mom–Homemade Strawberry Short Cakes, YUM!

“The family chef’s table classes this weekend are a unique chance for the whole family to come to a class together, but in this special class parents and grandparents will now have the opportunity to watch as their kids participate in a hands-on class with me. I am really looking forward to honoring all of the great moms out there, especially those who I’ve had the chance to work with in cooking classes at Cookology. For this class the adults will sit back, relax, and enjoy a few glasses of wine while the kids will be front and center creating the rest of the meal with me. Of course we’ll be learning cooking and baking techniques, too–from how to create fresh biscuit dough to making hand whipped cream–as we make a gourmet meal featuring local produce from Great Country Farms. It’s the perfect opportunity for kids to show off their skills and create a memorable meal for Mom (plus there will be no dishes to clean up later!).

On Saturday night we have a fantastic spring pasta menu planned: homemade sweet pea and ricotta ravioli, which the kids will be rolling, filling and shaping themselves with fresh pasta dough, a simple caesar salad with homemade dressing (served up in a fancy parmesan cup!), and a seasonal strawberry shortcake.

For Sunday morning’s brunch seating we’ll be creating a meal based on customized homemade frittatas (an oven baked omelette) with farm fresh eggs, hash browns, chicken sausage, and of course, sweet strawberry shortcakes for dessert. I know the kids are going to have a blast whipping cream, beating eggs, and getting their hands in the buttermilk biscuit dough, plus, each person in their family will get to select the vegetables and fillings that go into each individual batch of frittatas prepared by the kids. It is truly going to be a meal to remember, and I can’t wait to see the kids in the kitchen!”

Register for one of this weekend’s family chef’s table events: 

Saturday 4-5:30pm

Sunday 11am-12:30pm

Sunday 2-3:30pm

Recipe: Strawberry Shortcakes

Ingredients

For the shortcakes:
2 ½ lbs strawberries, quartered
1 Tbsp lemon juice
1 tsp lemon zest
2 cups flour
1 Tbsp baking powder
1 tsp salt
¼ cup plus 1 Tbsp sugar
½ cup cold unsalted butter, diced
¾ cup buttermilk

For the whipped cream:
1 ½ cups cold heavy cream
3 Tbsp sugar

Directions

1. Mix strawberries with ¼ cup sugar, lemon juice, and lemon zest. Cover and refrigerate 20-30 minutes.
2. Preheat the oven to 400 degrees.
3. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
4. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the buttermilk and beat until just mixed.
5. Dump the dough out on a well-floured board and knead lightly into a rectangle ¾-inch thick.
6. Cut out rounds with a 2 inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
7. Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.
8. To serve, spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and the shortcake top, then spoon more strawberries and sauce over the tops.

Toasting to mom this weekend? Sommelier Mary Watson shares some of her favorite Champagne and sparkling wine picks, plus shares a few ideas for simple sparkling wine based treats.

“I have many favorite sparkling wines–they are my favorite kind of wines to drink. Sparkling wines are offered in an amazing range of choices and price points.

Sparkling wine pairs well with a wide variety of food since it serves as a palate cleanser with every sip. When celebrating a milestone of some sort, we automatically think Champagne.  It has a tendency to turn ordinary into special as soon as you hear the pop of the cork.

Keep in mind that any bubbly made outside the Champagne region itself is not “Champagne” and should not be labeled as such.  Everything else is “sparkling wine.”

Duval-Leroy is one of my personal favorite Champagnes. It is not as well-known as Veuve Clicquot or Moet & Chandon, but is every bit as tasty. Grower Champagnes like Pierre Peters are especially tasty items and harder to find but well worth the effort.

I think Champagne is wasted on Mimosas and other drinks made from sparkling wines. The nuances that make Champagne special in the first place are obscured when mixed with anything, juices, liqueurs, anything.

Some of the best choices for mixing are Proseccos from Italy and Cavas from Spain.

Look for Prosecco from Avissi and Lamarca, both priced under $15. Add a scoop of lemon sorbet to Prosecco for a light refreshing summer treat.

Sweeter sparkling wines from Italy are made from Muscat or Brachetto grapes. Pour either of these sparkling wines over a glass of sliced fresh strawberries and top with a dollop of creme fraiche and you have a fast, easy, and delicous dessert. Look for Zibibbo or Analisa Moscatos and Rosa Regale Brachetto d’Acqui.

Sigura Viudas, Poema, Dibon and Gran Pasion are some of my favorite Spanish Cavas.  Look for the word “cava” on the label.  This means that the wine was made by the Champagne method and fermented in the bottle. Most sparkling wines are made in the Champagne method. The Champagne method insures smaller longer lasting bubbles.

Inexpensive sparkling wines are also available from Argentina, Australia, California and New Zealand.  Lovely sparkling wines are being made here in Virginia.

Santa Julia from Argentina is an excellent value from Argentina.  For value-priced California sparkling wine, I especially like Korbel Natural from Sonoma.”

Cheers!

Asparagus with Peanut Sauce

Eco-friendly. Made in the USA. Heat resistant up to 350 degrees. Highly rated. Won’t dull knives. $19.95 for 12×9. In store now!

There’s nothing moms love more than homemade gifts for Mother’s Day. This year young chefs can surprise her with one of these delicious breakfast treats they can make themselves. For younger kids who cannot yet reach the stove, homemade pancakes are an option for a special mother’s day breakfast menu. Chef Katie’s recipe uses healthy oatmeal, blueberries AND are oven-baked instead of pan-flipped. For more experienced young chefs, the recipes for hash browns, eggs, and bacon (all roasted together in the oven!) make for easy prep AND clean-up.

Baked Blueberry Oatmeal Pancakes

Ingredients

1/2 cup frozen blueberries
1 cup milk
2 Tbsp melted butter
1 egg
1/2 tsp cinnamon
2 Tbsp brown sugar
1 cup all-purpose flour
1/4 cup rolled oats
2 tsp baking powder
1/4 teaspoon salt

Directions

1. Preheat oven to 350. Liberally grease a 9X12-inch casserole or baking dish with nonstick spray.
2. In a bowl combine the flour, oats, baking powder, salt and cinnamon.
3. In a separate bowl beat the egg, milk, melted butter and sugar. Combine the batter, then fold in the blueberries.
4. Pour into prepared pan and bake in preheated oven for 22-26 minutes (will set up like a cake).
5. Cool slightly then cut into pieces. Serve with maple syrup.

Baked Hash Browns with Over-Easy Eggs

Ingredients

2 1/2 pounds red skinned potatoes, cut into 1/4-inch cubes OR shredded
1/4 cup extra-virgin olive oil
1 red bell pepper, seeded and chopped
1 medium onion, chopped
8 strips bacon, cooked, chopped
1/4 cup shredded parmesan cheese
2 teaspoons sweet paprika
1-2 Tbsp chopped fresh herbs such as chives, parsley, basil, green onions
1 tsp salt
½ tsp pepper
8 large eggs

Directions

1. Preheat a large saute pan over high heat and add the oil.
2. Saute the peppers and onions over high heat for 2-3 minutes to brown, then add potatoes, reduce heat to medium and continue cooking for 10 minutes to start to soften.
3. Remove from heat and stir in salt, pepper, paprika and herbs – add in cheese and cooked crumbled bacon here, if desired.
4. Transfer potatoes to 8 each 1-cup ramekins or a large casserole dish and crack eggs right over the potatoes.
5. Bake in a preheated 400 degree oven for 4 minutes to crisp potatoes and cook egg whites (yolks will still be runny). Serve immediately.

Our Mother’s Day Chef’s Table cooking class for kids and parents will be a delicious way to spend an afternoon. Parents will be fully entertained, watching their kids interact with a professional chef to build a menu, learn cooking and baking methods, and complete a gourmet meal they’ll serve to mom.

Chef Katie Reineberg will guide children through a hands-on cooking class on Saturday, May 12 at 4:00pm and Sunday, May 13 at both 11:00am and 2:00pm. Kids will make a unique frittata with several ingredients–Mom will get to choose her favorites. They will be taught two baking methods to produce lovely buttermilk biscuits and fresh strawberry shortcakes using Great Country Farm’s fresh picked strawberries. Mom and guests will splurge on mimosas, and be served other dishes that compliment those being created by their young chef.

The menu includes: 
-Individual Cheese and Spring Vegetable Frittatas with Great Country Farm’s Fresh Eggs

-Crispy Baked Home Fries with Caramelized Peppers and Onions

-Homemade Chicken Apple Breakfast Sausages

-Sweet Strawberry Shortcakes with Homemade Buttermilk Biscuits and Hand Whipped Vanilla Cream

“Parents always look through our kitchen window to watch their kids cook. It doesn’t matter the child’s age, the parents are always intrigued, so we decided this Mother’s Day, Mom (and Dad) should get a front row seat into the action,” says owner Maria Kopsidas.

This will be one meal Mom will never forget – a truly one-of-a-kind experience AND there will be no dishes for Dad and the kids to clean up!

Mother’s Day Chef’s Table (Ages 6-14) is $55 per person and will be taught twice on Mother’s Day from 11:00-12:30pm and 2:00-3:30pm, and Saturday, May 12 from 4:00-5:30p.

For more Mother’s Day Classes visit our Class Registration web site.

Chef Brad was out at Great Country Farms this past Saturday for their open house event. In addition to demonstrating a seasonal asparagus recipe using Great Country’s fresh produce, he also brought samples of this savory quiche for guests. Makes a great party appetizer!

Asparagus & Asiago Mini Quiche

INGREDIENTS

3 eggs
2 cups heavy cream
1/8 tsp baking soda
1/2 tsp salt
1 tsp pepper
1/2 tsp smoked paprika
1/2 tsp chili powder
1 Tbsp minced basil
1/2 cup grated asiago cheese
1/2 diced aparagus
1/2 tsp onion powder
1/2 tsp garlic powder
1 package fillo dough

DIRECTIONS

Preheat oven to 350 degrees. Cut fillo into 2 inch squares and layer 4 squares on top of each other. Carefully place fillo into small cupcake to to create cups. Bake at 350 for 6 minutes or until lightly brown.

Mix all remaining ingredients together in large bowl and whip with whisk until well combined. Fill fillo cups 3/4 of the way full and place in oven set to 350 for 12 minutes. Allow to cool for 20 minutes and serve topped with a fresh asparagus spear.