A MedicAlly inspired cookbook - Medical Faculty Associates

EPICURE

A Medically inspired Cookbook

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TABLE OF CONTENTS

The inn at little District commons
washington
Yellow Tomato Gazpacho
Beet Carpaccio...................................................... 1 with Garnish ...................................................... 10
Brussels Sprout Petals with Old Rasputin Imperial Stout Braised
Coriander Vinaigrette..................................... 27 Beef Short Ribs................................................... 45
Pickled Cranberries.......................................... 30
chef geoff’s
Society fair
Seared Scallops with
Lobster and Fennel Salad..................................5 Spinach-Strawberry Salad ............................. 11
Gravlax...................................................................31 Fisherman’s stew...............................................18

marcel’s l’academie de cuisine

Coriander & Fennel Encrusted Wild Chicken Curry with Quinoa..........................13
Alaskan Salmon in a Citrus Emulsion........19 Panko Crusted Salmon Filet with
Super Food Smoothie...................................... 23 Green Lentils.......................................................21

The hamilton Bob kinkead

Bulghar Wheat Salad...........................................7 Braised Halibut with Cauliflower, Chick
Apple and Fig Salad.............................................7 Peas, Raisins and Parsley.............................. 25
Autumn “Farrotto”.............................................. 9

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Introduction

We’ve paired DC’s most famous chefs
with top specialists from The George
Washington Medical Faculty Associates to
offer you exciting (and, up until now, secret)
recipes designed to satisfy your taste buds
plus support your healthy living goals at the
same time.

The easy-to-follow recipes will have you
cooking up tantalizing tapas to luscious
lobster - and everything in between. We’ve
included vegetarian favorites, comfort foods,
even a smoothie that will boost your energy
to upper atmospheric levels…well, maybe not
quite that high.

EpiCUREian recipes combine a dash of
culinary magic from the Capital’s top chefs
with a dose of good nutritional advice from
the GWMFA health experts. The result?
Delicious meals and snacks to please every
body. Bon appetit!

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USING THIS COOKBOOK

LOOK FOR THESE ICONS NEXT TO EACH RECIPE FOR HEALTH BENEFITS

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GLUTEN FREE LOW FAT/LOW CHOLESTEROl LOW GLYCEMIC INDEX

If you’ve got a wheat allergy or you suffer Low fat and low cholesterol diets are good for The Glycemic Index (GI) is all about
from celiac disease, a gluten free diet will you in so many ways, it’s hard to just name carbohydrates. Some of the most effective
help you manage your symptoms. That a few. For starters, you’ll lower your risk for diet plans today focus on nutrient-rich, less-
means avoiding wheat, barley, rye, and oats. heart disease, obesity, and some types of processed, and high fiber foods. Well, those
But take heart, there are countless tasty cancer. If that’s not enough, these healthy are foods that just happen to be on the lower
substitutes. With these recipes you won’t alternatives to your diet will make your taste end of the GI! We’ve combined foods that not
miss a beat. And you won’t miss the wheat. buds dance with joy. It’s just that they’re so only satisfy your cravings and your hunger
small, you won’t see them doing the samba but don’t pack on the carbs either. The perfect
see pages 1, 3, 10, 11, 13 in your mouth. (Trust us, they’ll be dancing.) combo meal! No “supersizing” necessary.

see pages 10, 18, 19, 21, 25, 27, 30 see pages 5, 10, 13, 15, 18, 19,

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VEGE TARIAN NEUTROPENIC

Here’s why vegetarian recipes are a great Many people with weakened immune
choice: They’re low in saturated fats and systems (often chemotherapy, transplant,
cholesterol. They’re high in fiber. Plus, or HIV/AIDS patients) are advised to follow
they’re usually a lot lower in calories than a neutropenic diet. First things first: use
meals with meat. Vegetarians have lower careful food handling techniques to reduce
rates of cancer, cardiovascular disease, and the possibility of eating bacteria or other
obesity. If you’re thinking tasteless, boring infection-causing organisms. Then, follow
oatmeal, think again! Our EpiCUREians our tasty recipes to remind yourself that
prove from spicy to sweet - you don’t always dining on flavorful, palate-pleasing foods is
need meat. one of the great joys in life.

see pages 1, 3, 7, 23 see pages 1, 3, 5, 7, 9, 10, 11, 13, 15, 18, 19, 20,
21, 23, 25, 27, 29

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Beet Carpaccio

Beets Orange Vinaigrette Patrick O’Connell

8 medium beets, unpeeled 1 ½ cups fresh orange juice The Inn at Little Washington
4 baby yellow beets, unpeeled 3 tbsp chopped tarragon
2/3 cup olive oil ½ cup white wine vinegar See pg. 34 for more
1/3 cup balsamic vinegar ¼ cup walnut oil information on locations
4 sprigs rosemary ½ cup olive oil and reservations.
6 sprigs thyme 1 tbsp minced shallots
1 tsp minced garlic Use this QR code to watch
1. Preheat the oven to 350 degrees. salt and ground black pepper to taste the video for this recipe.
2. Rinse the beets in cold water. In a baking
Whisk all the ingredients together in a large
dish large enough to hold the beets in a stainless steel bowl. Transfer to a jar with a
single layer, toss the beets with the olive tight fitting lid. The vinaigrette can be made
oil, vinegar, rosemary and thyme. in advance and stored in the refrigerator.
3. Cover the dish with foil and roast the beets Shake well or whisk thoroughly before
for 40 to 50 minutes or until the baby serving.
yellow beets are tender when pierced with
the sharp point of a paring knife. Remove
the baby yellow beets and continue to
roast the red beets for an additional 25
minutes or until tender.

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Beet Carpaccio

Patrick O’Connell continued from page 1 to Serve

The Inn at Little Washington Vodka Aspic ¼ cup crème fraîche
See pg. 34 for more 1 ounce osetra caviar (optional)
information on locations 1 cup citron-flavored vodka
and reservations. ¼ cup pectin orange zest
chervil or mint sprigs
Use this QR code to watch 1. In a small saucepan, bring the vodka to a
the video for this recipe. boil over medium heat, being careful not 1. When the beets are cool enough to handle,
to ignite it. peel them with a small paring knife. Cut
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2. Whisk in the pectin and bring the mixture
back to a boil. Reduce the heat and simmer 2. Using a mandolin (an adjustable slicer
for 1 minute. with a sharp blade), slice the red beets
1/8 inch thick and arrange them in
3. Pour the mixture into a pie pan or a small, overlapping concentric circles on each
shallow container so that the liquid is plate.
about ½ inch deep.
3. Place an oval dollop of crème fraîche on
4. Refrigerate the mixture overnight, or until the beets and a smaller dollop of caviar (if
it has jelled completely. Cut the aspic into desired) on top of the crème fraîche.
cubes.
4. Garnish each plate with a few wedges
of yellow beets, orange zest and chervil
sprigs. Splash the Orange Vinaigrette over
the beets.

Portions. 4

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Lobster and Fennel Salad

CathAL Armstrong 4 11/2-­pound lobsters 2. Twist the lobster tails from the bodies.
2 cups cold water With scissors, cut down the length of
Society Fair 3 tbsp fresh lemon juice each tail shell and remove the meat. Cut
1 large fennel bulb—halved, cored and sliced the tails in half lengthwise and discard
See pg. 34 for more the dark intestine. Crack the claws and
information on locations paper-t­hin on a mandoline remove the meat. Cover the lobster and
and reservations. 1/2 cup mayonnaise refrigerate.
2 tsp chopped tarragon
Use this QR code to watch 3 cups packed arugula leaves (3 oz) 3. Meanwhile, in a large bowl, mix the cold
the video for this recipe. 1 medium shallot, very thinly sliced water with 1 tablespoon of the lemon juice.
1/4 cup cilantro leaves Add the fennel and refrigerate for about 25
Salt and freshly ground pepper minutes, until the fennel is very crisp.

1. Bring a large pot of salted water to a boil. 4. In a medium bowl, mix the mayonnaise
Add the lobsters and cook until they are with the tarragon, the reserved lobster
bright red, about 7 minutes. Reserve 2 cooking liquid and the remaining 2
tablespoons of the lobster cooking water, tablespoons of lemon juice. Season the
then drain the lobsters. Transfer the dressing with salt and pepper.
lobsters to a large rimmed baking sheet
and let them cool slightly.

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5. Drain the fennel and pat dry with paper
towels; transfer to a large bowl. Add the
arugula, shallot and cilantro leaves and
toss well. Add all but 1/4 cup of the dressing
to the bowl and toss well.

6. Arrange the salad on plates and top each
one with a claw and half a lobster tail.
Drizzle the lobster with the remaining
dressing and serve at once.

Make Ahead
The shelled lobster meat and the tarragon
dressing can be refrigerated separately
overnight.

Portions. 8

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THE HAMILTON
Vegetarian Recipes

Combine all ingredients together in large Toss fruit, nuts, and greens with apple cider
salad bowl and toss with lemon vinaigrette. vinaigrette in mixing bowl. Generously
“shmear” the greek yogurt dressing on the
Lemon Vinaigrette bottom of a wide serving platter and place
1 lemon, juiced the salad mixture on top to serve.
2 oz champagne vinegar
1 small shallot minced Greek yogurt “shmear”
1 tbsp Dijon mustard ½ cup greek yogurt
6 oz olive oil 1 tbsp apple cider vinegar
1 tbsp apple cider
Briskly whisk all ingredients together salt and pepper

Apple and Fig Salad Whisk all ingredients together

Bulghar Wheat Salad 1 apple, sliced thinly
3 figs, quartered
¼ cup cooked bulghar wheat ¼ cup of toasted walnuts
1 handful of frisée lettuce handful of arugula, frisée and radicchio
½ head of radicchio, chopped
¼ cup sliced cucumber mixture
¼ cup diced tomato apple cider vinaigrette* (apple cider
2 tbsp finely mint and parsley leaves
1 oz lemon vinaigrette vinegar, olive oil, dash of honey, s&p
whisked vigorously)
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SALVATORE FERRO

The Hamilton

See pg. 33 for more
information on locations
and reservations.

QR CODE Use this QR code to watch
GOES HERE the video for this recipe.

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THE HAMILTON
Vegetarian Recipes

Autumn “Farrotto” QR CODE Use this QR code to watch
GOES HERE the video for this recipe.
½ cup of farro
1 cup of chopped tuscan or green kale 4. Remove from water and drain. SALVATORE FERRO
1 butternut squash, peeled, cleaned and 5. Heat large sauté pan over medium heat,
The Hamilton
cubed add olive oil and shallot and cook until
1 tsp shallot translucent. See pg. 33 for more
1 tbsp ground cinnamon 6. Add cooked farro to pan and slowly add information on locations
1 tbsp fresh sage, finely chopped water ¼ cup at a time until all is absorbed and reservations.
2 tbsp honey by the farro and the farro has become
¼ cup olive oil creamy.
4 cups of water (or broth) 7. Add the finely chopped kale for the last
Salt and pepper few minutes of cooking until kale is just
Sage to garnish tender.Add salt and pepper to taste.
grated parmeggiano reggiano (optional) 8. Take off heat, drizzle with olive oil, and
mix in grated cheese (optional).
1. Preheat oven to 425 F. 9. Garnish with sage to serve.
2. Toss butternut squash in half the olive oil,

cinnamon, honey and sage and roast until
golden brown (15-2­ 0 minutes).
3. While the butternut squash is roasting,
cook ½ cup of farro in boiling, salted water
(can substitute chicken or vegetable broth)
until tender.

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Yellow Tomato
Gazpacho with Garnish

10 yellow tomatoes, large, cored and squared Garnish Jeff TUnks
4 breakfast radishes, roughly chopped
¼ bunch cilantro, picked leaves only 2 yellow tomatoes, very small dice District Commons
1 English cucumber, roughly chopped 2 red tomatoes, very small dice
1 jalapeno, de-seeded and roughly chopped 2 breakfast radish, very small dice See pg. 33 for more
1 tbsp sherry vinegar ½ jalapeno, very small dice information on locations
1 lime, juiced, strained to remove seeds 1 tsp cilantro, chopped finely and reservations.
2 tbsp extra virgin olive oil 4 oz jumbo lump crab meat, picked clean of
Use this QR code to watch
1. Place all ingredients, aside from oil, in shell the video for this recipe.
blender. 1 lime, juiced, strained to remove seeds
1 tbsp extra virgin olive oil
2. Blend together until mixture is uniform in
color. 5. Mix all ingredients together in small bowl,
salt to taste.
3. With blender running, slowly add oil to
create a thicker texture. 6. Assemble by pouring soup into 4
individual bowls.
4. Salt to taste, then strain and serve.
7. Place a generous portion of garnish in the
center of each.

Portions. 4

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Seared Scallops with
Spinach-Strawberry Salad

12 scallops, large Almond Brittle Muscat Vinagrette
2 tbsp olive oil
3 oz spinach, baby 2 cups sliced almonds 1/2 cup muscat vinegar
12 strawberries, quartered 1/4 cup honey 1 cup apple juice
1/2 cup almond brittle, recipe below 2 tsp sea salt 1/2 cup almond oil
cipollini onions roasted and peeled 1/2 cup canola oil
4 oz almond-muscat vinaigrette recipe below 1. Combine all ingredients in a mixing bowl. 2 oz honey
2. Place the almond & honey mixture on
salt and pepper salt to taste
a sheet tray with a silpat (or on greased
1. Place a sauté pan over medium high heat. parchment paper). 1. Combine all ingredients together
2. Pat dry and season the scallops. 3. Bake the almonds at 275F for well in a blender
3. Add the oil to the hot pan and cook the approximately 20 minutes.
4. Allow to cool slightly. Prep Time. 20m | Portions. 4
scallops about 11/2-2 minutes per side to 5. Carefully remove the brittle from the pan
achieve a crust on both sides. and form into clusters.
4. Remove the scallops from the pan.
5. Combine the spinach, strawberries,
cipollini onions, muscat vinaigrette,
almond brittle, and a pinch of salt and
pepper. Toss lightly.
6. Divide the salad onto four plates. Top with
the scallops

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CHEF Geoff

Chef Geoff’s
See pg. 33 for more
information on locations
and reservations.

Use this QR code to watch
the video for this recipe.

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CHICKEN CURRY
WITH QUINOA

4 chicken legs Quinoa chicken to the vegetables with chicken
2 tbsp canola oil stock. Cover and cook for 20 minutes.
½ cup onion, finely chopped 5. Prepare the quinoa: sauté the onion in
Sea salt & pepper 2 tbsp butter butter until translucent, add the quinoa
1 ½ cups onion, coarsely chopped 1 cup quinoa and chicken stock. Bring to a boil, simmer
1 green apple, peeled and coarsely chopped 2 cups chicken stock or water for 12 to 15 minutes until al dente.
2 garlic cloves, crushed Salt & pepper 6. Remove the chicken legs from the pan,
1 cup tomatoes, peeled, seeded and coarsely set aside and keep warm. Reduce sauce
1. Heat the oil in a sauté pan large enough to if there’s too much liquid. Add cream,
chopped hold all the chicken in one layer. Season coconut, almond flour and lemon juice.
2 tbsp curry powder the chicken with salt & pepper and sauté 7. Return the chicken to the sauce to reheat.
½ cup white wine skin side down first to color to a golden Serve chicken on top of a bed of quinoa,
1 cup chicken stock brown. Turnover and repeat until legs are cover with sauce, and sprinkle with
½ cup heavy cream cooked through. almonds, tomato and parsley.
½ cup unsweetened coconut, shredded
½ cup almond flour 2. Place onions, apple and garlic in a food Portions. 4
2 oz. lemon juice processor and pulse to a coarse puree.
¼ cup toasted almonds, sliced
1 tbsp parsley, chopped 3. Remove the chicken and fat from the
2 tbsp tomato, peeled, seeded and cut in pan. Add the coarse vegetables to the pan
and stir to deglaze. Cook stirring for 10
small cubes minutes. Add tomatoes, curry powder and
cook for 20 minutes.

4. Deglaze with wine, stir well. Add the

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Francois Dionot

L’Academie de Cusine
See pg. 33 for more
information on locations
and reservations.

Use this QR code to watch
the video for this recipe.

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Old Rasputin Imperial Stout Braised
Beef Short Ribs With a Parsnip Puree &
Sautéed Spinach

Jeff TUnks

Distric Commons
See pg. 33 for more
information on locations
and reservations.

Use this QR code to watch
the video for this recipe.

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Old Rasputin Imperial Stout 6. Season with kosher salt and pepper to 3. Puree until very smooth. Add butter and
Braised Short Ribs taste and then dredge in flour. Shake off season with salt to taste.
excess flour and sear in hot oil in braising
pan on all sides. Sautéed spinach
2 lbs beef short ribs, boneless, grass-f­ed
1 pint beer, Old Rasputin Imperial 7. Remove meat and any additional oil in 1 bag baby spinach, fresh
1/2 onion, diced pan, deglaze with marinade and put meat 1 tbsp olive oil
1 carrot, diced back into pan. 1 clove garlic, minced
2 cloves garlic, minced Kosher salt to taste
1 orange, sliced 8. Add beef stock and bring to a boil. Cover
2 bay leaf with foil and place in 275 degree oven for 1. Wash and dry spinach, mince garli.
2 cups beef stock 2-­3 hours till very tender. 2. Add olive oil to large skillet.
1/2 cup flour 3. Add garlic careful not to brown.
2 tbsp olive oil 9. Remove excess fat from sauce, 4. Add spinach and cook quickly, season
kosher salt and pepper to taste reserve warm.
with salt.
1. In a sauce pan add beer, diced onion, Parsnip Puree 5. Spoon warm parsnip puree on serving
celery, carrot, garlic, bay leaf, and sliced
orange. Bring to a boil and let simmer for 4 parsnips, peeled and cut into rounds plate, top with sautéed spinach, and braised
10 minutes. 3 cups milk beef, nappe [coat] with braising sauce.
1 oz butter
2. Strain and chill. Portions. 4
3. Pour over short ribs and marinate overnight. 1. Add parsnips to sauce pan and cover
4. In a braising pan add olive oil and heat. with milk.
5. Remove beef from marinade (reserve) and
2. Simmer until very tender, and then
pat dry. carefully add while warm to blender with
some of the poaching milk.

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Hamilton Mocktails

Use this QR code to watch Cherry Teetotaler Wasabi Bloody
the video for this recipe.
3 oz tart cherry juice 1 oz fresh cucumber juice
1 oz nutmeg 1/2 oz fresh celery juice
3 oz tomato juice
simple syrup 1/4 tsp wasabi
1/2 oz lemon Juice pinch of salt to taste
garnish with orange slice pinch of pepper to taste
1 cherry garnish with wasabi
salt rim
Shake ingredients with ice, top with soda
water, strain into chilled glass. Shake ingredients with ice.

Apple Ginger Spritz SAMANTHA WITHALL

3 oz fresh apple juice The Hamilton
3/4 oz fresh ginger juice
1/2 oz lemon juice See pg. 33 for more
1/4 oz simple syrup information on locations
garnish with lime and reservations.
sugar rim

Shake ingredients with ice and top with
soda water.

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fisherman’s stew

broth stew CHEF Geoff

2 tbsp olive oil 1 qt fisherman’s stew broth Chef Geoff’s
1 onion, medium, diced 8 oz potatoes, medium, diced
1 jalapeño, small, diced 8 oz chorizo sausage, cooked and sliced See pg. 33 for more
1 red pepper, medium, diced 12 jumbo shrimp information on locations
3 garlic cloves, minced 12 oz fish - rockfish, cod, haddock and reservations.
1 tbsp smoked paprika 18 mussels
1 tbsp dried oregano 2 tbsp cilantro, chopped Use this QR code to watch
2 tbsp tomato paste 2 tbsp oregano, chopped the video for this recipe.
2 cups white wine
2 cups vegetable stock salt and pepper
2 bay leaves
4. Combine all of the ingredients in a large
salt and pepper pan and bring to a simmer.

1. In a large saucepan, sauté the red peppers, 5. Cook the seafood until the mussels open.
jalapeño, onions, and garlic in the olive oil 6. Stir in the herbs.
until the vegetables are tender. 7. Season to taste.
8. Serve in heated dinner bowls
2. Add the oregano, bay leaves, chile flakes,
paprika, tomato paste, wine, and stock. Prep Time. 1H | Portions. 4
Allow to simmer for 30 minutes.

3. Season to taste and chill until ready to use.

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Coriander & Fennel Encrusted Wild
Alaskan Salmon in a Citrus Emulsion

2 six-oz portions salmon, scaled, filet and 2. Take salmon filets and season both sides
pin-boned with salt and cracked black pepper and
coat with toasted seeds. Heat Teflon pan
3 cups coriander seeds, toasted with olive oil and sear skin side down.
1/4 cup fennel seeds, toasted Push gently on fish to prevent skin from
1 cup orange juice, strained curling up. After skin is crisp, turn off heat.
1/2 cups Lemon Juice
1/2 vanilla bean pod, split 3. Place salmon, skin side up in center of
1/4 cup extra virgin olive oil plate and drizzle sauce lightly on top and
2 tbsp extra virgin olive oil (for searing) around. Sprinkle with a little salt.
4 oz fish stock (or water)
1 tbsp balsamic vinegar Portions. 2
2 tbsp honey
kosher salt to taste
fresh black pepper to taste

1. For sauce, in a saucepan over medium
heat, add orange, lemon juices, vanilla
pod (with seeds extracted) and reduce
by three-­quarters. Cool down and place
in blender and add olive oil, fish stock,
vinegar, honey and blend until smooth.

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Robert Wiedmaier

Marcel’s
See pg. 34 for more
information on locations
and reservations.

Use this QR code to watch
the video for this recipe.

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PANKO CRUSTED SALMON FILET
WITH GREEN LENTILS

Francois Dionot 1/2 cup onions, diced egg wash and bread crumbs. Place on a
1/3 cup carrots, diced lightly oiled sheet pan, bread crumb side
L’Academie de Cusine 1/3 cup celery, diced up and bake at 450º for 10 minutes. The
See pg. 33 for more 1/2 cup chicken stock bread crumbs should be golden brown
information on locations 1 cup green lentils when the fish is cooked. Turn the oven
and reservations. sea salt and black pepper down if the bread crumbs start to color too
2 lbs salmon filet (thick part only) quickly.
Use this QR code to watch 1/4 cup flour 4. 5 minutes before serving, combine lentils
the video for this recipe. 1 egg white, beaten to liquid and vegetables and simmer with the
1/2 cup panko bread crumb remaining chicken stock until liquid
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1. Place lentils in a small pot with 3 cups of seasoning as needed.
cold water. Bring to a boil and simmer for 5. Serve the salmon on top of the lentils.
15 minutes until tender. Strain (cool under
water if made ahead of time). Portions. 4

2. In a small sauté pan bring the onions,
carrots, celery, ¼ cup of chicken stock to a
boil, then simmer for 15 – 20 minutes until
cooked. Season with salt & pepper.

3. Remove skin of salmon, the dark lines and
cut belly fat off. Save belly fat for another
use. Season each piece of salmon with salt
& pepper and dip the bone side in flour,

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Super Food Smoothie

Robert Wiedmaier

Marcel’s

See pg. 34 for more
information on locations
and reservations.

Use this QR code to watch
the video for this recipe.

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1 avocado, cubed 1. Cube the avocado and place in a standup
1 banana, sliced mixer. Slice the banana in quarters and
3 oz kale or spinach, roughly chopped add to the mixer. Next, rinse the kale or
3 tbsp almonds, raw and unsalted spinach and pat dry. Chop roughly and
4 figs, dates or prunes, unsulfated and dried add along with the figs, dates or prunes
4 oz coconut water, unsweetened followed by the coconut water and flax
1 tbsp flax seed oil seed oil. Next, squeeze 1 tbsp of juice from
1 tbsp lemon juice, freshly squeezed a fresh lemon and add to the mixer along
3 oz mangos, frozen with 3 oz of frozen mangos and the chia
1 tbsp chia seeds seeds.

2. Once all ingredients have been added,
blend together until you reach a smooth
consistency. Enjoy chilled or at room
temperature.

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Braised Halibut with Cauliflower,
Chick Peas, raisins and Parsley

4 5-6 oz portions of halibut, skin removed 1. Salt and pepper the halibut on both sides. 5. In a second sauté pan over high heat, add
1/4 cup extra virgin olive oil 2. In a small saucepan add 1 cup of water the remaining oil and when hot add the
sea salt and cracked black pepper cooked cauliflower, pine nuts, capers,
1 small head cauliflower, broken into equal and the sultanas and bring to high heat. If sultanas, celery, garlic, and sear for 1-­2
the water does not cover the raisins, add minutes. Add the parsley and lemon juice.
sized flowerettes a little more to just cover. Poach for 3-5 Check salt and pepper.
1 cup dry white wine (sauvignon blanc) minutes until softened. Drain and reserve
1 cup chicken stock raisins. 6. To serve, place one poached halibut
¼ cup golden raisins (sultanas) 3. Wipe out sauté pan and Add 1/2 remaining filet on each of 4 warm plates. Return
1 lemon, zested and juiced, plus more for olive oil and bring heat to medium high. the poaching liquid to a boil and reduce
Add the garlic and celery and sweat. Add until just starting to thicken (about 1/2).
wedges to garnish the white wine and chicken stock and Meanwhile surround the fish with the
3 tbsp capers bring to a boil. Add the drained raisins and cauliflower-­chickpea-­caper-­sultana
2 stalks celery, diced finely chickpeas and cook 3-­4 minutes. Stain mixture. spoon a little of the reduced
¼ cup pine nuts, toasted liquid and reserve solids. poaching liquid over all. Serve at once.
3 cloves garlic, sliced paper thin 4. Return the liquid to the sauté pan and
2 cups cooked chickpeas (canned are fine) add the lemon zests. Bring to a boil and Wine suggestion: Vietti Roero Arneis, a dry
1 cup picked Italian parsley leaves, tightly reduce liquid by one third. Add the seared Italian white wine from the piemonte
fish filets and turn the heat down to barely
packed a simmer. Place a cover on the pan, and Portions. 4
poach for 3-4 minutes. Remove from heat.
Very coarsely chop the flat leaf parsley.

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Bob Kinkead

Ancora
See pg. 33 for more
information on locations
and reservations.

Use this QR code to watch
the video for this recipe.

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Brussels Sprout Petals with Coriander
Vinaigrette and Pickled Cranberries

brussels sprout petals Coriander Vinaigrette 3. Add the olive oil, lemon juice, thyme,
bay leaf, black pepper and the ground
2 lbs brussels sprouts, washed 1 tsp coriander seeds fennel and coriander to the vermouth and
½ tsp fennel seeds vinegar mixture. Stir and cool to room
1. With a paring knife, trim the ends off of ½ cup dry vermouth (or white wine) temperature. Adjust the seasoning if
the brussels sprouts and peel away the 1 onion, finely chopped necessary. (The vinaigrette can be made
leaves (like removing the petals from a 3 cloves garlic, minced up to 2 days ahead of time and stored
rose). 1 tsp white wine vinegar covered in the refrigerator. Allow it to
3 tbsp extra virgin olive oil come back to room temperature, remove
2. Meanwhile, bring a large pot of salted 1 tbsp fresh lemon juice and discard the bay leaf and shake well
water to a boil. Fill a mixing bowl with ice ½ tsp thyme leaves, chopped, fresh before serving.)
water and set aside. ½ bay leaf
½ tsp cracked black pepper continues page 27
3. Add the brussels sprout petals to the Salt and freshly ground pepper to taste
rapidly boiling water and cook forabout 20
seconds. (They will turn bright green.) Do 1. In a spice grinder or pepper mill, grind the
not over cook. Drain the petals through coriander and fennel.
a colander and plunge them into the ice
water. Allow the leaves to chill completely. 2. Meanwhile, in a medium sized saucepan,
Lift them out of the water, drain and store combine the vermouth or wine, onion,
in the refrigerator until ready to serve. garlic, white vinegar and ½ cup of water.
Bring to a boil over medium heat and then
remove the pot from the heat.

27 epicure

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Patrick O’Connell

The Inn at Little Washington
See pg. 34 for more
information on locations
and reservations.

Use this QR code to watch
the video for this recipe.

a medically inspired cookbook 28

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Brussels Sprout Petals with Coriander
Vinaigrette and Pickled Cranberries

continued from page 27

to serve

2 thick slices bacon, cut into ½ inch pieces
1 cup pickled cranberries
½ tsp toasted fennel seeds, optional
½ tsp toasted coriander seeds, optional

1. In a small skillet, cook the bacon over
medium-h­ igh heat until it is crisp.Drain
the bacon on paper towels.

2. In a large salad bowl, toss the brussel
sprout petals, bacon and pickled
cranberries with the coriander vinaigrette.
Divide the salad among 8 plates and
sprinkle each one with the fennel and
coriander seeds.

Portions. 8

29 epicure

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Pickled Cranberries

1 bag (12 oz) fresh cranberries, washed and Patrick O’Connell
picked over
The Inn at Little Washington
1 ¼ cups sugar
1 ¼ cups apple cider vinegar See pg. 34 for more
½ cup apple cider information on locations
½ cup water and reservations.
5 whole cloves
¼ tsp whole allspice Use this QR code to watch
¼ tsp black peppercorns the video for this recipe.
1 whole cinnamon stick
1 tsp fresh ginger root, peeled and roughly

chopped

1. In a 4-­quart saucepan, combine all of the
ingredients and bring to a rolling boil.

2. Remove from heat and allow to cool.
3. Discard the cinnamon stick. Pack the

cranberries into sterile decorative glass
jars or plastic containers. Cover with the
cooking liquid and seal.

Portions. 3 1/2 cups

a medically inspired cookbook 30

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Gravlax

Cathal Armstrong 1 (four-p­ ound) side North Atlantic salmon, 4. Fold the ends of the film wrap over the
skin on, pin bones removed salmon, then the sides, to seal it. Now
Society Fair wrap the fillet several more times to
2 cups of fine sea salt ensure that the fillet is completely sealed.
See pg. 34 for more 1 cup of sugar Place a baking pan on top of the salmon
information on locations 1 tsp good-quality cognac and weigh it down with a number 10 can.
and reservations. 1 tsp yellow mustard seeds Refrigerate for 24 hours.
1 large bunch (about 4 ounces) dill, stems
Use this QR code to watch 5. Remove the film wrap and rinse the fillet
the video for this recipe. broken into 3-inch pieces in cool water to remove all the salt and
herbs. Pat the fillet dry on paper towels.
1. Line a rimmed baking sheet with long
lengths of film wrap (it’s helpful to 6. To serve, hold a thin-­bladed slicing knife
haveextra-w­ ide plastic wrap) that extend parallel to the cutting board and cut razor
over the ends and sides by 12 inches. thin slices lengthwise from the top of the
Place the salmon on the baking sheet fillet (www.video.com).
skin-side down, trimming the small end if
necessary to make it fit. 7. Overlap several slices on a plate and
garnish with gravlax sauce, dill, lemon
2. Combine the sugar and salt and cover the wedges, minced red onion and, if you like,
salmon with it completely, like an igloo. caviar.

3. Lightly sprinkle the Cognac and mustard
seeds over the salt and spread the
dillevenly over it.

31 epicure

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Gravlax Sauce

2 tbsp whole grain mustard
2 tbsp Dijon mustard
2 tbsp minced shallots
1 tbsp champagne vinegar
1 tbsp sugar
1/3 cup of canola oil
2 tbsp chopped dill

Whisk the mustards, shallots, vinegar and
sugar together with a small whisk. Slowly
whisk in the oil.

Portions. 3/4 of a cup

a medically inspired cookbook 32

VISIT OUR CHEFS

Chef Geoff’s District Commons Kinkead’s Ancora

8045 Leesburg Pike 2200 Pennsylvania Avenue, N.W. 600 New Hampshire Ave, N.W.
Vienna, VA 22182 Washington, D.C. 20037 Washington, D.C. 20037
(571) 282-6003 (202) 587-TAPS (8277) (202) 333-1600

4435 Willard Avenue Reservations: districtcommonsdc.com/ Coming Soon
Chevy Chase, MD 20815 district-reservations.html
(240) 223-5427 ancoradc.com
districtcommonsdc.com
12256 Rockville Pike L’Academie de Cuisine
Rockville, MD 20852 The Hamilton
(240) 621-3090 16006 Industrial Drive
600 14th Street, N.W. Gaithersburg, MD 20877
1301 Pennsylvania Avenue, N.W. Washington, DC 20005 (301) 670-8670 ext. 201
Washington, D.C. 20004 (202) 787-1000 or (800) 664-CHEF (2433)
(202) 464-4461
Reservations: 5021 Wilson Lane
3201 New Mexico Ave opentable.com/the-hamilton- Bethesda, MD 20814
Washington, D.C. 20016 reservations-washington (301) 986-9490
(202) 237-7800
thehamiltondc.com lacademie.com
Reservations: www.chefgeoff.com

33 epicure

Marcel’s The Inn at Little
Washington
2401 Pennsylvania Avenue, N.W.
Washington, D.C. 20037 309 Middle Street Washington, VA 22747
202-296-1166 (540) 675-3800

Reservations: secure.cityeats.com/dc/ Reservations:
restaurants/132/iframe http://reservations.
theinnatlittlewashington.com/
marcelsdc.com webres/webres.asp

Society Fair theinnatlittlewashington.com

277 South Washington Street
Alexandria, VA 22314
(703) 683-3247

societyfair.net

a medically inspired cookbook 34

EPICURE, A MEDICALLY INSPIRED COOKBOOK
BY THE GW MEDICAL FACULTY ASSOCIATES
WWW.GWDOCS.COM/EPICURE