A ‘Capitol Hill Cooks’ classic recipe post with Thanksgiving inspiration from 12th and Madison to 15th Ave E

Thanks so much to Em for so many great ideas… and pie

Distanced from friends and loved ones, you might consider channeling your love directly into your belly this Thanksgiving. For those who decide to cook on their own, there are sure to be a few experiments and new skills developed as neighborhood chefs try to spread their turkey wings to achieve full feast menus including maybe taking on some of those classics usually left to mashed potato expert friends and cranberry dressing connoisseur family members.

The CHS archives might help broaden your offerings a little. Our Capitol Hill Cooks series from a few years back now qualifies as “classic” CHS content. Below, we’ve selected a few Thanksgiving 2020-appropriate highlights and a helping or two of nostalgia for the Capitol Hill and Central District kitchens of the early 2010s.

Have a favorite recipe to share? Let us know in the comments.

Capitol Hill Cooks Thanksgiving Cookbook

  • Sweet Potato Pie inspired by 12th and Madison: This pie makes sweet potato and marshmallow magic; you fold mini marshmallows into the sweet potato filling and they disappear, leaving a sweet and fluffy pie with little hint of the marshmallow secret.Sweet Potato Pie
    Adapted from Cutie Pies: 40 Sweet, Savory, and Adorable Recipes, by Dani Cone
    Pie crust, homemade or store bought (here’s my favorite), including extra dough for turnovers or muffin-pan minis
    4 medium sweet potatoes, peeled and cut into 1” chunks
    1 c. milk
    ¾ c. brown sugar
    3 eggs, lightly beaten, plus one more if you’re making turnovers
    1 ½ tsp. vanilla extract
    2 Tbsp. melted butter
    1 Tbsp. cinnamon
    ½ tsp. ground allspice
    1 tsp. salt
    5 c. mini marshmallowsPreheat oven to 375. If you are making turnovers, lightly oil a baking sheet or line it with parchment paper. Continue reading

Capitol Hill Cooks | Olive oil flatbreads, a.k.a. matzo, inspired by Nagle at Pine

(Image: Em for CHS)

(Image: Em for CHS)

Certain flavors are inextricably tied to their own seasons: a ripe peach in the height of summer, the springtime crunch of a sugar snap pea, a warm fig from a sunny tree branch in early fall.  And also, for our family, matzo.

It’s been a year since matzo was last in season, which had given my kids time to get excited about it again.  I opened a box this afternoon and handed around crisp cracker shards.  There was a moment of crunching, a wrinkled nose, and then a polite verdict: “It’s ok.”  You probably won’t be surprised to learn that you can make a much better version of matzo yourself.  We got to work right away.

This crisp cracker is welcome year round at our house.  It’s good all by itself, but you can make it even more special by topping it with fancy salts and seasonings.  One of my favorite adornments for this cracker (for many things, really) is SugarPill’s fennel and nigella salt.  I like a generous dusting, which is probably overly salty to most palates if you’re eating the matzo alone—but it’s sublime sandwiching a generous dollop of charoset and horseradish. Continue reading