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Food.comSimple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.Food.comSimple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.Food52After a particularly good (i.e. busy/lucrative) weekend behind the bar, often I like to treat myself to a Sunday-evening dinner at the Red Hen (no, not *that* Red Hen), a low-key, Italian-influenced contemporary American restaurant in Washington, D.C.'s Bloomingdale neighborhood. With its excellent cocktails and well-curated wine list, super-knowledgeable bartenders, and--oh, yeah--the FOOD (Charred Beef Tongue with Root Vegetable Slaw, Mint & Tonnato Sauce WHAT), I've never had a bad meal there, ever. If I can, I like to snag the corner seat at the bar, nearest the open kitchen, adjacent to the pass. My face is familiar enough now that the chef de cuisine will occasionally send over a bonus dish or stop to chat in one of the exceedingly rare moments in which the kitchen isn't cranking. Although the restaurant is justly renowned in the area for its signature Mezze Rigatoni with Fennel-Sausage Ragu, but it's the summertime variation on the seasonally-rotating cavatelli dish that is the perennial object of my obsession, when corn comes in season. Last summer, I sat in my favorite seat and paid close attention as one of the cooks assembled the dish. I could identify every component except one, which was graciously clarified for me: corn brodo. The secret ingredient? A parmesan stock as its base. Blanks roughly filled in, I set out to recreate the dish at home. I amalgamated the parmesan broth from several source recipes, including the Cowgirl Creamery one posted here at Food52, which I love for the addition of dried mushrooms, which works particularly well here given the finished dish's mushroom component.Food.comLittle Tavern Shops is a defunct chain of hamburger restaurants in Baltimore, Maryland, and Washington, D.C that appears to be on the cusp of a revival. The slogan of the chain was "Buy 'em by the bag", and its signs promised "Cold drinks * Good Coffee". The stores were quite small and could accommodate only a few seated customers, while most business was take-out. This recipe is posted in response to a HUGE forum discussion. If you wish to make larger patties, roll the meat into 1.7 ounce meatballs and cook as directed.Food.comVery refreshing salad. Great with salmon, or any summer meal. Modified from an old Washington Post recipe. Cook time is chilling time.Food.comFrom the Washington Post. I made some modifications at the suggestion of some of the comments to amp up the flavors a bit; they're included in the recipe.Food.comThis has a nice backstory to it (don't all my recipes ha ha:-) A friend of mine who lives way out in Washington State told me about her Fleischmann's Yeast Breads booklet. She got it in a mixer she received as a wedding gift over 25 years ago. She says the recipes in the booklet are sooooo good she has worn her booklet to a frazzle-pages are coming loose, dog-eared, you know what I'm talking about. Anyway, I decided I'd try to find her a new one (or a good used one) I spent weeks searching the web looking on ebay, amazon, alibris and every little site I knew of to find a copy. Finally after 3 months of looking I found two copies on ebay-bid on em and got both of em for a real good price! Boy was she happy. She told me about this bun recipe and how great it was and that I should try making them. She was right (she usually is:-) These make very good buns. You can add sesame or poppy seeds to the tops with an egg wash. With summer fast upon us I thought I'd send this one in. I use these all the time when I make my Blue Mill Tavern Sandwiches I've posted to this site. Enjoy! Makes 8 buns. P.S. I'm very sad to say my friend who told me of this recipe has gone on to be with the Lord. I shall miss her very very much but I know she is now with her beloved husband and family who passed before her. Thank you Kath for making me a better person (and a better baker!).Food.comThis is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!Food52This is adapted from a recipe printed by the Washington Post while I was in law school. The chipotles give it quite the kick (which can be adjusted to your taste) and the pork and white beans are a little untraditional. Perfect for a Sunday afternoon of watching football (or commercials). Helpful hint - have your butcher do the cubing for you - makes this recipe must less labor intensive!
