The Bleakest of Months

     February, the bleakest of months. The harsh winter winds constantly swirl. Snow and bone chilling cold invades your every being. No relief. We hide, we bundle, we hibernate. Yearning for warmth of any kind. The sun peeks from behind the steel gray sky and for a fleeting moment, we embrace the temporary relief. This month is for feeding the soul. Winter calls for braising and glazing. Slow crock pot cooking that warms the soul and body. Rich, deep flavors to fend off the chill. And ironically, bright citrus in the peak of their season to help us through these dreary days to the early signs of spring.
     I love braising. The technique requires careful attention of the cook. Braising is one of the most utilized techniques in all of the worlds cuisines. It transforms lowly, humble, inexpensive cuts of meat or vegetables into succulent morsels. Braising is closely related to stewing, the main difference being less liquid and a searing of the meat or vegetable. The little step of searing adds layers of flavor into the final dish.
   
     Our braises and other offerings for this week are:
Braised salsify with thyme, bay leaf, and gremolata (vegetarian, vegan, gluten free)
Braised Belgium endive with garlic, walnuts, and herbs (vegetarian, vegan, gluten free)
Braised savoy cabbage with local house cured bacon, onions, and herbs (gluten free)
Stilton, leek and potato soup(vegetarian, gluten free)
Chicken noodle soup(gluten free)
French onion soup(gluten free)
Limited supplies of :
Asian style coleslaw(vegetarian, vegan, gluten free)
Shrimp salad(gluten free)







    
  
 

Mise en Place

     What is mise en place? Simply, it is a French term defined as "everything in its place." "Place" refers to having one's ingredients, cooking equipment, recipes, etc in place and ready for service. It allows the cook to be more efficient. Mise en place works outside the kitchen as well. Organize garden tools, arts and crafts, and tools so that you are not searching for them the next time, thus being more efficient.
      One of the chefs I worked for always commented: "Clean organized space, good place, and an understanding of what you are cooking will lead to a good service." Words to live by!

Menu for this week:
   Braised chicken legs in a spicy tomato sauce
   Shaved Brussels sprouts with a bacon-lemon dressing
   Mushroom soup
   Parsnip and potato puree with thyme
   Spicy savoy cabbage - serrano pepper coleslaw

Superbowl menu is on its way!! A SALUTE TO TEXAS

Reaching Out

It has taken a bit of time, but we are finally on Facebook, Twitter, and now this blog. What's to come? Delicious recipes, menus, food pictures, wine and beverage pairings, music, restaurant reviews and more. Each week, I'll entice you with the farmers market menu and creative suggestions for your weekly meals. Take a look at HarvestMarketDC on Facebook and follow us on Twitter, HarvestMarketDC, as well for last minute specials and updates.