Kitchen Conversation

Springtime Garden Wedding

2012-03-02T09:24:00.000-08:00

Ahh, it seems spring has arrived early in DC. Our spring fever inspired the following wedding board; we imagine an intimate garden setting festooned with an array of soft pink hues. Woodend Sanctuary, (pictured in #5) is one of our favorite venues and is a perfect setting for this vision. Pictured in #2, we recommend starting a plated meal with our zucchini pappardelle and seared veggie salad with a rosemary corn bisque. Replacing traditional champagne with a Rosé champagne adds to the pink theme.

Pictured below is our Italian cream cake filled with white chocolate mouse and adorned with sugared rose petals. It is especially delicious when offered with fresh strawberries.

Seed bags are a great favor for your guests

For more menu ideas visit www.corcorancaterers.com

{Photo Credits: 1, 2: Corcoran Caterers, 3, 4, 5: Woodend Sanctuary, 6, 7, 8, 9: Corcoran Caterers}

Grilled Pork Tenderloin with Grilled Veggies

2012-02-16T10:28:00.000-08:00

Pork is a nice sweet meat! Though super simple, the following recipes are truly delicious. If you don't have access to a grill you can pan-sear the tenderloin first and then place in the oven to finish. The peppers and zucchini can also be replaced with your favorite vegetable of choice.

Pork

6 tbsp paprika

2 tbsp freshly ground black pepper

2 tbsp coarse salt

1 tbsp chili powder

2 tbsp brown sugar

3 pinches cayenne pepper

24 oz pork tenderloin

In small bowl mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of tenderloin with spice mixture. Place tenderloin on heated grill, turning it until all sides have a nice char, about 12 minutes. Take tenderloin off the grill, cover with tin foil, and let rest for about 10 minutes. Slice and serve.

Veggies

2 zucchinis

2 red bell peppers

4 tbsp extra virgin olive oil

4 tbsp balsamic vinegar

salt and freshly ground black pepper, to taste

Thinly slice peppers and zucchini and place in bowl. Add all other ingredients and toss lightly. Place veggies on grill until lightly charred. Serve!

Wedding Inspiration: A Navy and Green Elegant Affair

2012-01-24T07:21:00.000-08:00

A Navy and Green color combination is a classic one that works anytime of the year. We particularly love the idea of using them for a spring wedding using brighter greens to enhance the feel.

Signature Cocktails are a fun way to enhance your color scheme and theme

Our Avocado, Mango, & Tomato Timbale pictured in #6 is beautiful and delicious!

{Photo Credits: 1, 2: Corcoran Caterers via A. Britton Photography, 3: Corcoran Caterers via A. Britton Photography, 4, 5, 6: Corcoran Caterers via A. Britton Photography, 7, 8, 9, 10}

Summer Backyard Wedding Inspiration

2012-01-16T13:37:00.000-08:00

Inspiration: Red and Teal Backyard Summer Wedding

It's cold in Washington right now, and to take away the bite of winter we're thinking warm summertime thoughts.

Hang paper pompoms from your tent or ceiling to bring a romantic aura to your space.

Our mini two-bite crab cakes are essential for any Maryland wedding. Mason jars can be filled with flowers and tea candles to add a touch of rustic charm to your reception. We love the idea of using them as beverage glasses too!

{Photo Credits: 1, 2, 3, 4, 5: Corcoran Caterers, 6, 7, 8, 9, 10, 11, 12: Corcoran Caterers, 13, 14: Corcoran Caterers via A Britton Photography}

Holiday Detox

2012-01-05T09:19:00.000-08:00

With the holiday season behind us, many find ourselves reaping the consequences of our festive indulgences. Smoothies and juices can help detoxify our bodies by providing them with essential nutrients, thereby restoring balance.

Blueberries, cranberries, and cherries all have high ORAC (Oxygen Radical Absorbance Capacity) values. The ORAC system measures the antioxidant capability of various fruits and vegetables. Antioxidants, in turn, combat free radicals, help fight many cancers, and maintain a healthy body.

Smoothies and juices are an easy way to pack several foods into a single glass.

If you're serious about detoxing and want to take it to another level, Linda Petursdottir (www.simplewellbeing.com) and Kelly Bradley (www.bradleywellness.com), both offer various workshops in Bethesda, MD. Their respective websites offer helpful resources and advice about nutrition and health.

Blue Cherry Smoothie

1/2 cup soymilk
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen pitted cherries
1/4 cup cranberry juice
1 banana

Using a blender, process soymilk, blueberries, cherries, cranberry juice and banana until smooth. Pour into a glass and let the healing begin.

{Photo Credit: myrecipes.com}

Making 2012 Lucky

2011-12-28T11:00:00.000-08:00

We hope everyone had an enjoyable and relaxing Christmas! We tweeted pictures of the Corcoran family Christmas meals so be sure to follow us on twitter and check them out: @CorcoranCaterer

With New Year's coming up this weekend, we thought Black-Eyed Peas would be an appropriate post for this week's Wednesday Recipe. For centuries black-eyed peas have been considered to be good luck--when the beans are soaked and cooked, they swell in size, symbolizing prosperity.

Wishing everyone a very Happy New Year!

Black-Eyed Pea Salad

Ingredients

1 1/2 cups lightly salted water

16 ounces frozen black-eyed peas

1 cup minced green bell peppers

1/2 cup minced scallions

1/4 cup minced fresh cilantro

1/4 cup fresh lime juice

1/4 cup olive oil

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

*Fresh black-eyed peas are best but frozen will also work.

In a covered saucepan, bring the water to a boil. Stir in the black-eyeed peas, return to a boil, cover, lower the heat, and simmer for 20-30 minutes, or until tender.

Meanwhile, in a bowl, combine the bell peppers, scallions, and cilantro. When the black-eyed peas are done, drain them briefly in a colander. Add the hot beans to the bowl without stirring and set aside for 5 minutes: The heat from the beans will soften the peppers, scallions, and cilantro just enough.

In a small bowl, stir together the lime juice, olive oil, salt, and black pepper. Pour the dressing over the peas, stir well, and set aside to marinate for at least 30 minutes before serving.

Serve at room temperature or chilled.

{Recipe from "Moosewood Restaurant Celebrates: Festive meals for Holiday and Special Occasions"}

{Photo Credit:www.fruitsandveggiesmorematters.org}

Cranberry and Pistachio Biscotti

2011-12-21T11:37:00.000-08:00

Mix up your holiday tradition this year; instead of baking cookies for your friends and family, make this delicious, slightly chewy biscotti! The colors of the pistachios and cranberries add a festive touch and they can be stored for an extended period of time letting you keep the holiday spirit longer!

Ingredients
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios

6 ounces imported white chocolate, chopped

Preheat oven to 325 degrees F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs cross wise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes.

{Photo and recipe from Epicurious.com}

The Health Benefits of Homemade Stock & Chicken Noodle Soup Recipe

2011-12-19T12:02:00.000-08:00

It’s finally starting to feel like winter in DC. As many of us have noticed, as the temperatures continue to drop, so do the capabilities of our immune systems.

Chicken noodle soup has long been renowned for its healing properties, but do you know why?

The answer lies in the stock: “Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.”** These minerals along with the gelatin found in stock help to boost the immune system, aid in digestion, and enhance the way our bodies use protein.

However, most store-bought, canned soups lack these infection-fighting properties and contain very little nutrition in comparison to soup made with homemade stock. The difference lies in the use of animal bones, which are the source of the vitamins and minerals. Most canned soups are not made with bones, but rather, are artificially flavored (often using MSG) and then nutritionally enhanced with vitamins. Not only has MSG been proven to be harmful to humans, the artificial nutrients are harder for our bodies to absorb.

Below is a great chicken noodle soup recipe that includes directions for homemade stock. The stock keeps you healthy and it tastes better too!

Delicious, nutritious stock in the making

Homemade Chicken Noodle Soup

1 chicken (4 pounds)

4 stalks celery with leaves

4 carrots, peeled

3 parsnips, peeled

2 yellow onions, peeled and halved, studded with 4 whole cloves

3 cloves of garlic, peeled

2 bay leaves

6 sprigs fresh dill

6 sprigs fresh parsley

Salt and pepper to taste

4 quarts water

Noodles (see recipe)

2 cloves of garlic, minced

¼ cup chopped fresh dill

2 tablespoons chopped parsley

1. Place chicken in a large soup pot. Add celery, carrots, parsnips, onions, garlic, bay leaves, sprigs of dill and parsley, salt and pepper. Add water. Bring to a boil, reduce head to a simmer and cook, covered, for 2 hours.

2. Skim any foam that has formed on top of soup. Remove chicken from soup and cool. Remove skin and bones from chicken; shred meat, cover, and reserve.

3. Strain the soup, discard the vegetables and return liquid to the pot. Add minced garlic and adjust seasonings. Bring to a boil, uncovered, for 10 minutes to intensify flavors.

4. Make noodles (see recipe).

5. Before serving, bring chicken broth to a gentle boil. Add noodles and cook soup for 4 minutes, or until noodles are tender. Gently stir in reserved shredded chicken, chopped dill, and parsley. Heat through and serve.

Noodles

1 egg

½ teaspoon salt

2/3 cup all-purpose flour plus 2 tablespoons for rolling surface

1. Beat egg and salt together in a bowl. With a fork, gently mix in the 2/3 cup of flour. Gather in a ball with hands and knead to form noodle dough.

2. Dust a rolling surface with additional flour and roll dough very thinly into a rectangular shape. Dust top of dough lightly with flour.

3. Cut dough into thin noodle strips or into desired noodle shape.

4. Let rest on a cookie sheet for 10 minutes. Continue with step 5 of soup recipe.

**Sally Fallon, The Weston A. Price Foundation

Holiday Cocktail

2011-12-14T11:14:00.000-08:00

Herbal cocktails are becoming increasingly popular--this one is delicious and easy to make. Garnish the light green drink with cranberries or red currants for a festive red and green holiday look!

Rosemary & Gin Spritzer

Rosemary Simple Syrup Ingredients

2 cups water

1/2 cup sugar

4 rosemary sprigs

1. Combine all of the ingredients in a saucepan. Bring to a bio, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.

Cocktail Ingredients

1/4 cup gin

2 tablespoons fresh lime juice

1 tablespoon Rosemary Syrup

Iced cubes

Club Soda

1 rosemary sprig for garnish

1. In a tall glass, stir the gin, lime juice and Rosemary syrup. Fill the glass halfway with ice; top with club soda and garnish.

Boiling the rosemary in the syrup really enhances the flavor

Enjoy!

{Recipe adapted from foodandwine.com}

Roasted Brussels Sprouts with Garlic and Pancetta

2011-12-07T13:58:00.000-08:00

Not only are brussels sprouts insanely nutritious (rich in cancer-fighting vitamins C, K, and A), but they're also in season, which means they taste the best right now! Though the vegetable tends to receive a bad rep, they're quite delicious when cooked properly. A little pancetta added to the mix (like this recipe calls for) makes them even better.

Roasted Brussels Sprouts with Garlic and Pancetta

Ingredients

1 lb Brussels sprouts, trimmed and halved
2 oz pancetta
1 garlic clove
1/2 tablespoon extra-virgin olive oil
1/4 cup water

Preheat oven to 450 degrees F. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve Warm.

{Recipe: Epicurious}

Kris & Lindsey's Wedding: December 3, 2011

2011-12-05T10:15:00.000-08:00

Lindsey and Kris were married this Saturday at the University of Maryland Chapel. Having both graduated from Maryland, the couple showcased their Terp pride by decorating their wedding party and the reception space in red, black, and gold. The reception took place at Riggs Alumni Center on campus.

As the couple was introduced for the first time as husband and wife, 300 of the their closest family and friends cheered the classic stadium chant by Zombie Nation.

Corcoran Caterers served several hors d'oeuvres to include coconut shrimp, pecan chicken skewers, and beef filet croutons. Themed buffet stations were set up for dinner. Mini grilled cheese, roasted butternut squash soup, butternut squash risotto, and pesto penne pasta were a few of the many featured items.

A fantastic wedding! Congratulations and best wishes to Lindsey and Kris!

Setting up

The Bride and Groom's Table

White & Dark Chocolate Mousse Cake

Irving, our friendly bartender

Nick and Javier, our General Managers

Rising country star, Matt Snook, performed the opening dance songs

Father of the Bride and founder of Troops First Foundation, Rick Kell

Petit Chicken Pot Pies

Carving Station of Roast Turkey Breast and Beef Sirloin

California Rolls

Sesame Noodles

Miniature French Pastries

The Bride & Groom's First Dance

Holiday Gift Guide for Food Lovers

2011-12-02T06:40:00.000-08:00

The holiday season has officially arrived! For those of you who are struggling with gift ideas, what better gift to give than one that is food related? After all, so much of our time is spent sitting around the kitchen table sharing memories and love with our families and friends. We have scoured the web to find fun and useful culinary gifts for everyone on your list and at every budget. Enjoy!

The Sportula, $28.00

A great gift for men

Stuffed Pepper Pan, $31.50

How clever!

Organic Basil in a Bamboo Grow Pot, $20.00

Nothing quite like fresh basil

Reclaimed Slate Cheese Board, $48.00

No need to wonder anymore!

Teapot with Tea Infuser, $80.00

Brew the perfect cup of tea

Rabbit Corkscrew, $44.95

The easiest corkscrew you'll ever use

Cry Baby Onsie, $20.00

So cute

Wine Glass & Champagne Flute Sponge, $9.95

Makes cleaning a breeze

Farmer's Market Baskets, $14.00 each

Sophisticated "farm-to-table" serving pieces

Salts of the World, $36.00

Exotic salts will add interest to any dish

Breville Juice Extractor, $375.00

Makes the freshest juice, and is easy to clean!

Cuisine Couture Apron, $32.00

For the fashion forward cook

Food Pod, $15.00

Simplifies boiling eggs, steaming broccoli, etc.

Rad Food Tee, $20.00

Rad. Enough said.

Bottle Cooler, $60.00

So sleek.

Holiday Goodie Tray, Corcoran Caterers, 50 pieces: $65.00

Photo credit: Flickr
Call Corcoran Caterers today to have a delicious selection of handmade cookies, bars, fudge, and other sweets delivered to you! YUM.

Roasted Sweet Dumpling Squash

2011-11-30T13:47:00.000-08:00

Roasted Sweet Dumpling Squash with Chile Vinaigrette

The Sweet Dumpling is a small cream and green squash that has a taste that seriously lives up to its name--even the most obdurate eaters find it difficult to turn their noses up! The heat in the vinaigrette contrasts nicely with the Sweet Dumpling's surprisingly sweet flesh.

Ingredients

2 sweet dumpling squash

1/2 teaspoon black pepper

1 teaspoon salt

6 tablespoons olive oil

3 garlic cloves

1 1/2 tablespoons fresh lime juice

1-2 teaspoons finely chopped fresh hot red chile, including seeds*

2 tablespoons chopped fresh cilantro

*Fresh jalepeno peppers may be substituted

Preparation

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in two large shallow baking pans. Add the garlic cloves to the pans. Roast squash and garlic, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, whisk lime juice, chile, cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter. Mince roasted garlic into the vinaigrette and drizzle over the warm squash.

{Recipe adapted from epicurious.com}

Eat, Drink, and Go Local Event

2011-11-28T08:08:00.000-08:00

On Saturday, October 22, The Maryland Wine Association in conjunction with the Maryland Department of Agriculture hosted the "Eat, Drink, and Go Local" food and wine tasting in Downtown Silver Spring. The event showcased Maryland produce and Maryland wineries. Corcoran Caterers paired two different dishes with select Maryland wines. We made a Fresh Spinach & Chevre Risotto featuring spinach from Spring Valley Farm and Chevre from Caprikorn Farms. We also made a Warm Apple & Pear Compote with a Thyme Shortbread that featured apples from Spring Valley Farm, pears from Three Springs Fruit Farm, and honey from Banner Bees Apiaries.

Our "Farm Fresh" Display

Serving the Fresh Spinach and Chevre Risotto

Serving Warm Apple and Pear Compote

Featured wines:

The Fresh Spinach and Chevre Risotto was paired with:
-Cove Point: Pinot Noir
-Cygnus: Rose
-Penn Oaks: Cabernet Sauvignon

The Warm Apple & Pear Compote was paired with:
-Far Eastern Shore
-Friday's Creek: Gewurztraminer
-Solomon's Island: Green Apple Riesling

A fantastic event overall!

Welcome to the Corcoran Caterers Blog!

2011-11-28T06:22:00.000-08:00

For over 25 years, Corcoran Caterers has proudly served the DC metro region with our signature blend of exquisite cuisine and outstanding service. Our knowledge of and passion for food is rivaled only by our unwavering commitment to our customers.

We are excited to be able to share with you some of our work through this blog – and we think our dedication to excellence will shine through with each post!

Join us on a culinary adventure as we present you with glimpses of our most memorable events, fabulous recipes from our top-notch kitchen, and other food-related musings for you to “chew on.”

Welcome and Bon Appétit!