If you’ve strolled through the historic Eastern Market on a Saturday, chances are you may already know Jonathan Bardzik. Or at least, his delicious food.
For the past three years, the 39-year-old cook, writer and director of marketing for the American Nursery & Landscape Association has been providing cooking demonstrations to passersby at the Capitol Hill institution. These recipes have now been compiled into his first cookbook, Simple Summer: A Recipe for Cooking and Entertaining with Ease. In addition to 40 recipes, the majority of which have been demonstrated at Eastern Market, the colorful cookbook contains personal stories, helpful tips and beautiful photos.
Bardzik he wanted to figure out how to give the live experience in the cookbook, which came together in four-and-half months. “I really wanted to set a scene in the book for this summer feeling living, this lifestyle,” Bardzik said. Many of the photos were taken at Bardzik’s parents home in Massachusetts during his wedding to his now husband Jason.
Last week, Bardzik was kind enough to come over to the home of a friend of this DCist editor and cook two recipes for Simple Summer: corn and zucchini orzo, and cider and mustard Brussels sprouts slaw. Bardzik’s demonstration was filmed by Bronson Arcuri. Warning: You will be hungry after watching this video.
Corn and Zucchini Orzo
Serves 6-8 as a side
Light, sweet flavors of summer are made bright with a splash of vinegar and the zing of jalapeño. This tastes just as good hot as it does as a cold pasta salad.
Ingredients:
2 tbs olive oil
1 large yellow onion, diced
3 cloves of garlic, minced
1/2 jalapeño, seeds and ribs removed, minced 2 cups finely diced zucchini, about 1-2 medium 2 ears corn, kernels removed
1 cup orzo, uncooked
2 tbs butter
2-3 tbs chopped cilantro or parsley
Sherry vinegar
Directions:
• Bring 4 quarts of water to a boil in a large pot. Salt heavily—about 2 tbs.
• Heat olive oil in a 12″ sauté pan over medium heat. Add onion and cook until softened. • Add garlic and jalapeño and cook another 30 seconds until fragrant.
• Turn up heat to medium high and add zucchini.
• When you add the zucchini to the pan, add the orzo to the pot of boiling water.
• When zucchini is tender but still firm in the center, add corn and cook 1 minute longer, about the time the orzo is ready.
• When pasta is still undercooked, just shy of al dente, just a little too firm in the center, strain it, reserving 1 cup cooking liquid. Add orzo and liquid to vegetables. Cook until water has evaporated.
• Add cilantro and butter. Season to taste with vinegar, salt and pepper.
Cider and Mustard Brussels Sprouts Slaw
Serves 6-8
Who knew Brussels sprouts could taste light and fresh? This salad just gets better over time as the dressing lightly wilts the slaw. The sharp vinaigrette blends with salty-rich pancetta and the earthy sprouts.
Ingredients:
4 cups Brussels sprouts, about 1 pound, bottoms trimmed and halved 1/2 cup plus 1 tbs olive oil—the good stuff!
1/2 cup diced pancetta
1 shallot, minced
1/3 cup apple cider vinegar 2 tbs sharp, grainy mustard
Directions:
• Add Brussels sprouts to salted, boiling water and cook for 1 minute
until bright green. Remove and place in an ice bath—a mix of 50% water and 50% ice. When sprouts are cool, drain and pat dry.
• Warm 1 tbs oil in a small skillet over medium heat. Sauté pancetta until crispy. Remove to drain on paper towels. Thinly slice Brussels sprouts and place in a bowl with enough room to toss with the dressing.
• Whisk together shallot, apple cider vinegar and mustard, with salt and pepper to taste.
• Pour remaining 1⁄2 cup oil into the dressing in a thin stream, while whisking. This will form a creamy emulsion.
• Dress Brussels sprouts with half of the dressing and all of the pancetta. Let rest 5-10 minutes and season to taste with additional dressing as needed.
Simple Summer is now available on Bardzik’s website, at his Eastern Market demonstration and at Sapore (660 Pennsylvania Avenue SE), where he will release the book tonight from 6 p.m. to 8 p.m. Food will be served.
