Centrolina inspires fall baking


Inspired by your Apartments at CityCenter kitchen and trying to decide what to cook? Centrolina’s Chef Amy Brandwein has some fall recipes using apples that are just what you have been looking for. So stop by her market in CityCenterDC and pick up the ingredients for these dishes that are perfect for fall!

Risotto Apples, Sausage & Taleggio

¼ C Olive Oil

1/2 C. Onion, finely chopped

1 lb. Carnaroli Rice

1 C Foggy Ridge Serious Cider

4 ½ C Chicken Broth

2 C.  Granny Smith Apples, Skin On, Small Dice

8 oz. Pork Sausage, cooked and crumbled

¼ C. Unsalted butter, diced

½ C. Parmesan cheese, grated

1/2 C. Taleggio, large dice

1 T. Rosemary, minced

Heat olive oil in a large saucepan over medium heat.  When oil is hot, add onions and cook until onions become translucent, approximately 6 minutes.  Add Arborio rice to pan and toast for 4 ½ minutes, stirring as it cooks.  Add hard cider and cook until completely reduced, approximately 4 minutes.  When cider has dissipated, add hot chicken broth.  Do this 5-6 times, always letting the preceding stock reduce before adding the next one. Add sausage midway through cooking the rice, total cooking time will be about 12 minutes.

Add butter, parmesan cheese,  taleggio cheese and rosemary.  Mix well.

Serves 6.

Gala Apple Bran Muffins

113 g butter

50 g light brown sugar

1 egg

200 g creme fraiche

75 g black strap molasses

140 g A.P. Flour

1 tsp baking soda

1/4 tsp kosher salt

100 g oat bran flakes

150 g gala apples

Cream butter and sugar until light and fluffy

Add egg, followed by creme fraiche and molasses scraping after each addition

Shift dries then stir in the oat bran flakes

Lastly fold the apples in by hand

Bake at 400 for 15-18 minites until they spring back at light touch.



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