Sugar Plum Pillows

Ingredients:

• 1 Sheet Frozen Puff Pastry
• 9 Sugar Plums – cut in half and pitted
• 2 Tbsp Apricot Jam
• 1/4 tsp Flour
• 1 Egg - beaten
• 1 tsp Raw Sugar

Directions:

Preheat the oven to 400°

Thaw the puff pastry and cut it into 9 equal squares. Gently toss the plums with the apricot jam. Sift the flour over the top and toss again. Place 2 pieces of plum in the center of each square. Spoon any jam / juices remaining in the bowl over the plum squares.

Brush the egg wash lightly around the edges of each square. Pull the corners out slightly, then pull them up and over each other. Tuck in the edges and seal closed.

Spray a muffin tin and place the packets into the wells. Sprinkle the top of each with a little raw sugar. Bake for 25-30 minutes. Remove and allow to cool for 15 minutes.

Sources:

• Sugar Plums – Migliorelli Farm
• Apricots – Breezy Hill Orchard 
• Flour – Wild Hive Farm 
• Eggs – Feather Ridge Farm 

Grilled Eggplant Crostini with Basil Ricotta

Are you wondering what to do with all that eggplant popping up in your garden or that you are seeing piled high in the farmers’ market?  Well, here’s a nice little snack that is so simple to prepare but tastes like it should have been more difficult.

This was inspired by a recipe for Grilled Rumanian Eggplant Puree in one of the first cookbooks that I ever bought, The Surreal Gourmet – Real Food for Pretend Chefs. I wasn’t a cook at that time so I didn’t find this book while browsing the cookbook aisle…I think I found it at Urban Outfitters right next to some sparkly sweaters and cheap jewelry.

I suppose it was being sold there because it’s not your average cookbook. Each recipe has a fun little story that goes with it as well as some quirky artwork and suggested music to listen to while cooking. There are only 30 or so recipes in the book but that was enough for me at the time. Plus, they are all really good and several of them are still my favorites to this day.

This eggplant crostini makes a nice hors d’oeuvre to serve to guests, especially if there are vegetarians in the mix. Everything can be prepared ahead of time and then assembled as people start to arrive.

Ingredients:

• 2 Japanese Eggplant
• 1 Baguette – sliced into 1/2 inch slices
• Olive Oil
• A Few Sprigs of Fresh Thyme – leaves only
• Salt & Pepper
• 1/2 Cup Ricotta
• 6 Basil Leaves – chopped
• 1 Small Garlic Clove
• 1/8 tsp Paprika

Directions:

Preheat the oven to 400°F and start a fire on the grill or heat a cast iron grill pan. Slice the eggplant in half lengthwise and drizzle with some olive oil. Sprinkle with fresh thyme, salt and pepper and toss to coat. When the fire or pan is hot, place the eggplant cut side down and grill for 4-5 minutes. Turn and grill the other side for another 4-5 minutes or until the eggplant is completely soft and collapsing. A few charred spots is good and will add some nice smoky flavor. Remove the eggplant from the grill and set on a cutting board to cool.

Meanwhile, to make the crostini, place the bread slices in a large mixing bowl, drizzle with some olive oil. Sprinkle with fresh thyme, salt and pepper and toss to coat. Bake for 15-20 minutes or until golden.

Combine the ricotta and basil with a tablespoon of olive oil, a pinch of salt and a few grinds of pepper.

When the eggplant has cooled, peel the skin away and discard. Coarsely chop all of the pulp and transfer to a mixing bowl. Mince the garlic finely or use a microplane to grate it, then add it to the bowl. Stir in the paprika along with a few tablespoons of olive oil, a pinch of salt and a few grinds of black pepper.

To serve, spread a little of the eggplant mixture onto the crostini and top with a dollop of the basil ricotta.

* The crostini, eggplant spread and ricotta can all be prepared in advance and then assembled later. Actually, the eggplant and ricotta taste even better when their flavors have had a chance to meld. The crostini can be stored overnight in a closed paper bag. Store the eggplant spread in an air-tight container in the fridge. Store the ricotta in an air-tight container in the fridge as well. Allow the eggplant to come to room temperature when you are ready to assemble.

Sources:

• Eggplant – Little Seed Gardens
• Baguette – Our Daily Bread
• Olive Oil – Gigi Hudson Valley
• Thyme – My Garden
• Ricotta – Dancing Ewe Farm
• Soft Neck Garlic – Four Winds Farm 
• Paprika – Bradley Farm 

South Indian Green Beans Thoren

Wow. I haven’t pulled this notebook out in a while. This is my journal from a month of cooking classes in Kerala, India back in 2000. Mark & I were staying at a small school where he studying South Indian music and Ayurveda. There were about 6 students at the school and tuition came with 3 meals a day plus a tea time snack. They didn’t normally offer cooking classes, but I asked if I could hang out in the kitchen and they agreed. It was one of the best experiences of my life and luckily, I took copious notes and came home with some wonderful South Indian recipes.

Most of the Indian food that is served in restaurants here in the states is in the Northern India style and while it is mighty tasty, it is usually on the heavy side with rich and creamy sauces. Southern Indian food on the other hand, is almost totally vegetarian, usually much lighter and fresh coconut makes a frequent appearance.

This was my teacher, Karup. He had been cooking at the school all of his life and had all of his recipes in his head. He was without a doubt the happiest chef that I have ever known. As a matter of fact, I even made note of one of his favorite sayings:

It was true. He was always laughing and we had such a great time together in the kitchen. I cherish those memories and hope I make my way back there again someday to share a cup of chai and a vada with him.

Ingredients:

• 1 lb Green Beans – rinsed and sliced
• 1 tsp Chile Powder
• 1 tsp Tumeric
• 1/2 tsp Salt
• 1 Cup Freshly Grated Coconut
• 1 Tbsp Ground Cumin
• 6 Small Garlic Cloves – peeled
• 2 Tbsp Ghee or Canola Oil
• 1 tsp Black Mustard Seeds
• 20 Fresh Curry Leaves or 30 Dry Curry Leaves
• 1/2 Cup Water

Directions:

Combine the green beans with the chile powder, 1/2 tsp of the tumeric and the salt. Set aside.

Since most of us won’t have the big stone mortar that Karup had for this next step, place the grated coconut, the remaining 1/2 tsp of tumeric, cumin and the garlic cloves into a food processor and pulse for a minute until combined and finely chopped.

In a large skillet, heat the ghee or canola oil over medium-high heat. Add the mustard seeds and wait for a minute while they sizzle and pop, then add the green beans and curry leaves. Saute for a couple of minutes. Stir in the coconut mixture along with 1/2 cup of water, cover and simmer for 4-5 minutes until the green beans and coconut are tender. Remove the lid and cook for another minute or two or until all of the water is absorbed.

Remove the curry leaves and stems.

Sources:

• Green Beans – Four Winds Farm 
• Garlic – Keith’s Farm
• Ghee – Homemade by Joan Reynolds, Bearsville, NY

Swoon Kitchenbar Meatless Mondays

If you haven’t been to Swoon Kitchenbar in Hudson, NY you are missing out of one of the best farm to table experiences in the Hudson Valley. Jeff Gimmel and his wife Nina Bachinsky-Gimmel have been supporting local farms long before it was the trendy thing to do. They are the type of couple who spend their day off driving around the Hudson Valley visiting with the farmers that have become their friends over the years and hand selecting the freshly picked produce that will inspire their menus for the coming days.

Swoon recently joined the Meatless Monday wave that has been sweeping across the country by offering a Four Course Vegetarian Prix Fixe Menu every Monday night. If you are a vegetarian and have endured the dread of piecing together a few side dishes to try to assemble a decent meal for yourself, then you will be in absolute heaven. The menus are well thought out and each course is a creative celebration of fresh, local produce beautifully presented.

Vegetarianism never felt so good.

This was the menu last night.

Crispy Squash Blossoms with Caper Aioli and Gazpacho Shot

Sweet Corn Crepe with Oven Roasted Tomatoes, Goat Cheese & Fried Basil

 

Moroccan Style Eggplant with Curry Couscous, Raisins & Peanuts  

Everbearing Strawberry Tart with Vanilla Custard & Black Currant Ice Cream

Nasturtium Butter

Both the leaves and the blossoms of the nasturtium plant are edible. Try tossing a few of the leaves in with your salad to add a peppery note to the mix. The bright orange blossoms add a gorgeous burst of color and a little bit of spice to a variety of dishes. Their sharp, radish-like flavor balances nicely with creamy butter.

Keep this nasturtium butter in the fridge and just slice off portions as you need it. I like to place a medallion over a piece of fish hot of the grill and just let it melt in. It’s also great on grilled vegetables, roasted potatoes and grilled chicken.

Ingredients:

• 1 Cup Nasturtium Blossoms
• 1 Stick Unsalted Butter - softened
• 1 Shallot – minced
• Salt & White Pepper

Directions:

Rinse the blossoms, spin them dry or pat them dry with a paper towel. Separate the petals from the stem and divide them in half. Pound half of the petals into a paste in a mortar and pestle. Finely chop the other half and set aside.

Slice off 2 tsp of the butter and add it to a skillet over medium heat. Add the shallots along with a pinch of salt and a few grinds of white pepper. Saute until translucent and softened. Transfer to a small bowl or plate and set aside to cool.

When the shallots have cooled, place the soften butter in a mixing bowl, add the shallots and puree of nasturtium petals and work together with a spatula to incorporate. Stir in the chopped nasturtium petals.

Lay a piece of parchment paper on a countertop. Transfer the butter to the parchment forming a line. The idea is to form a log shape. Roll the parchment paper up and over the butter, pressing firmly on the butter to form the log. Pinch the ends and chill until firm.

When the butter is firm, you can slice some off whenever you need it. The log can be wrapped in plastic and stored in the freezer as well.

Sources:

• Nasturtiums – Challey Comer, Pure Catskills
• Butter – Cabot 
• Shallots – RSK Farm

Tender Ends with White Beans & Tomato

I won’t pretend to know a lot about “tender ends” and yes I realize several jokes could be made about that statement but I happen to think it’s a cute term. Anyway, I saw them for sale at the Migliorelli Farm stand where they were labeled as squash runners. They looked kind of interesting with their curly tendrils so I thought, what the hell, I’ll give them a try. So I picked up a bunch and went home to google squash runners.

In Sicily they call it Tenerumi, which translates to “tender ends” because it is the tender ends of the squash plant. I found several recipes for Sicilian Tenerumi Soup but I’m not  in the mood for hot soup these days so I decided to go with the spirit of Italy and create a dish using tomatoes and white beans. I think it makes a nice lunch especially for a vegetarian. It would also make a nice side dish to go along with some grilled fish or chicken.

Ingredients:

• 1 Bunch Tender Ends / Squash Runners
• 2 Tbsp Olive Oil
• 3 Garlic Cloves – thinly sliced 
• 1 Shallot – thinly sliced
• 1 Tomato - chopped
• Salt & Pepper
• 1/4 Cup Water
• 2 Cups Cooked White Beans
• 1 oz Pecorino Cheese – shaved

Directions:

Wash the squash runners, trim the cut ends and discard and then roughly chop the entire bunch. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallot along with a pinch of salt and saute until soft. Add the tomato and cook for 2 minutes. Stir in the squash runners along with a pinch of salt and a few grinds of black pepper. Add the water and stir to wilt the greens. Add the beans and continue to cook for another 5 minutes stirring frequently. Taste and adjust the salt and pepper. Transfer to a serving bowl, drizzle with olive oil and top with the shaved Pecorino. 

Sources:

• Squash Runners – Migliorelli Farm
• Olive Oil – Gigi Hudson Valley
• Garlic – Keith’s Farm
• Shallot – RSK Farm
• Navy Beans – Cayuga Pure Organics (available through Wild Hive Farm)
• Pecorino – Dancing Ewe Farm 

Tomatillo Chicken Tacos with Goat Cheese

We made chicken on the grill last night and had a ton of leftover chicken meat, so I decided to use it for these tasty tomatillo chicken tacos.
I was at the Fort Greene Farmers’ Market in Brooklyn over the weekend and picked up some handmade corn tortillas from Hot Bread Kitchen. Man, are they good!

Ingredients:

• 1 lb Leftover Grilled or Roasted Chicken
• 1/2 lb Tomatillos – husks removed
• 2-3 Jalapeno or Serrano Peppers
• 1 Shallot or Small Onion
• 1/4 Cup Cilantro – chopped
• Pinch of Salt
• Pinch of Sugar
• Water – as needed
• 8 Small (6”) Corn Tortillas
• 3 oz Goat Cheese – crumbled

Directions:

Make the tomatillo sauce by roasting the tomatillos, jalapenos and onion over a charcoal fire or under a broiler until they are charred and have softened. Add the cilantro, salt and sugar, coarsely chop the mixture by hand or in a food processor or blender adding a little bit of water if necessary to create a saucy consistency.
Shred the chicken meat and set aside.Transfer the sauce to a large skillet, add the shredded chicken and heat through. Meanwhile, char the tortillas over the embers of the charcoal fire or in a hot cast iron skillet. Begin stacking the charred tortillas on a plate and cover with a clean dishcloth so they stay warm and pliable.
Assemble the tacos by scooping the chicken-tomatillo mixture into the center of a tortilla and top with the goat cheese and a few cilantro leaves.
Serves 2 –3

Sources:

• Chicken – Quattro's Poultry Farm
• Tomatillos – Migliorelli Farm
• Jalapeno Peppers -  Brittany Hollow Farm
• Summer Onion – Little Seed Gardens 
• Cilantro – Taliaferro Farms
• Corn Tortillas – Hot Bread Kitchen
• Goat Cheese – Lynnhaven   

Red Currant Sorbet with Lime Zest

Oh dear, I think I’m in trouble. Double trouble, actually. I’ve made friends with an ice cream maker and fallen in love with a berry.

I finally bought an ice cream/sorbet maker last week after having it on my wish list for years and years and years. I’m not really sure what I was waiting for. But once I decided to take the plunge, I immediately began thinking of all of the different flavors that I would make.

Red currants weren’t even on my radar. I’ve seen them in the farmers’ market for years and although I get excited when I see them come into season, it’s mostly because I think they are so pretty, look:

Gorgeous right?

But, I never even once bought them…never knew what to do with them or even what they would taste like. Then, a farmers’ market colleague and friend suggested I christen my new machine with Red Currant Sorbet and since I couldn’t find the black raspberries that I was originally thinking about using, I decided to give them a try, finally. Thanks for the nudge, Georgia. You’re brilliant. But, now. Now, I’m in love. They have this amazingly bright and tart flavor that is just so, so  lovely.

Ingredients:

• 1 Pint Red Currants
• 1 tsp Lime Zest
• 2 Tbsp Lime Juice
• 2 Cups Sugar
• 2 Cups Water
• 1/4 Cup Corn Syrup

Directions:

Combine the sugar and water in a pot and bring to a boil. Reduce heat and simmer without stirring until all of the sugar is dissolved. Remove from the heat and allow to cool completely.

Strip away the stems from the berries, rinse them and put them in a food processor with the lime juice. Process until completely smooth.

Press the currant puree through a fine mesh strainer or use a colander lined with cheesecloth to strain the seeds out. Combine the currant puree,  lime zest, cooled sugar syrup and corn syrup. Cover and chill for 1 hour.

Follow the instructions for your ice cream / sorbet maker. I poured the puree into the freezer bowl of my ice cream maker with the motor running and let it run for 30 minutes. Then transferred the sorbet to an airtight container and put it the freezer for 2 hours.

Sources:

• Red Currants – Ray Tousey 

Ratatouille with Grilled Merguez

This is one of those recipes that I find myself making over and over again because it’s the best ratatouille that I’ve ever tasted. The flavors are fresh, bright and clean and all of the ingredients come into season at the same time. So it’s like capturing a little bit of summer on a plate.
I serve it several different ways. Tonight we will have it alongside some grilled Merquez, which is a spicy lamb sausage from Dancing Ewe Farm that is so, so good. And, since the ratatouille tastes even better the second day, I often have the leftovers for lunch on a bed of couscous with a little goat cheese crumbled on top.
The recipe for the ratatouille was adapted from a recipe in Chez Panisse Vegetables by Alice Waters. I’ve simplified my version a bit over time eliminating a couple of steps because I’m always looking for an easier way to do things. If you can pick up a copy of Chez Panisse Vegetables, I would highly recommend it. It’s a great resource for any farmers’ market shopper since the recipes are organized by vegetable. So you can just go to the farmers’ market and scoop up whatever looks good to you that week, then go home and open up to the section of the book where that vegetable is featured. There is always a wonderful recipe or two or three to guide you toward a delicious, local and seasonal  meal.

Ingredients:

• Extra Virgin Olive Oil
• 2 Onions – chopped
• 6 Cloves of Garlic
• 1 Red Pepper – cored, seeded and chopped
• 2 Yellow Summer Squash – coarsely chopped
• 2 Zucchini – coarsely chopped
• 1 Eggplant – coarsely chopped
• 3 Tomatoes – coarsely chopped
• 1 Bunch of Basil – leaves only, roughly chopped
• Salt & Pepper

Directions:

Chop the onions, peppers, squash, eggplant and tomatoes roughly the same size – about a 3/4” cube. Heat enough olive oil to coat the bottom of a soup pot over medium-high heat. Add the onions along with a pinch of salt and a few grinds of black pepper. Saute until soft and translucent. Add the sliced garlic and saute until golden.
Stir in the red pepper and cook 1-2 minutes stirring frequently. Reduce the heat to medium, add eggplant with another pinch of salt and a few grinds of black pepper and cook for another 1-2 minutes, stirring. Stir in the yellow squash, zucchini, tomatoes and basil. Season everything with salt and pepper and cook for 10 minutes, stirring.
Lower the heat to a simmer, cover the pot and simmer for 20-30 minutes until all of the vegetables have softened.  Taste and adjust with salt and pepper. Ladle into a bowl and drizzle a little olive oil over the top.
Serves 4 as a side dish.

Sources:

• Olive Oil – Dancing Ewe Farm
• Summer Onions – Brittany Hollow Farm
• Garlic – Brittany Hollow Farm
• Yellow Squash – Migliorelli Farm
• Zucchini – Taliaferro Farm
• Eggplant – Brittany Hollow Farm
• Tomatoes – Little Seed Gardens
• Basil – Mead Orchards
• Merguez – Dancing Ewe Farm

Apricot, Walnut & Camembert Sandwiches

  

I’ve made mini versions of these sandwiches for two recent parties that I catered and they were a smash hit both times so I thought I’d share them with all of you. Apricots are in season right now in the Hudson Valley, so I began by following a recipe for Apricot Jam from David Lebovitz. Besides being a hoot, David is a one helluva pastry chef, so I knew these sandwiches would be off to a good start.

Ingredients:

• 1/2 Cup Apricot Jam
• 2 Tbsp Walnuts - chopped
• 1 Baguette
• 6-8 oz Camembert or Brie – sliced
• Handful of Baby Arugula

Directions:

Combine the apricot jam and walnuts. Slice the baguette in half lengthwise and smear the top half of the bread with apricot-walnut mixture. Be generous. Arrange the baby arugula on the bottom half of the bread and lay the slices of cheese on top. Put the top half on and slice into whatever size works for you. You can cut it into quarters to serve 4 people for lunch or make slices every 2 inches or so for 10-12 cocktail sandwiches.

Sources:

• Apricots – Breezy Hill Orchard 
• Walnuts – wishing and hoping for a local source
• Baguette – Our Daily Bread
• Camembert – Old Chatham Sheepherding Co.
• Baby Arugula – Sky Farm 

Pork Sliders with Kimchi

These little suckers are tasty. Mark ate 5 of them and wanted more, so be prepared to make more than you think you’ll need because some people can’t seem to stop eating them once they get started.

I picked up a jar of kimchi at the Hawthorne Valley Farm Store in Ghent, NY a while ago and have been thinking of ways to use it in a recipe rather than just eating it right out of the jar as I had been doing. It’s really good stuff and I highly recommend it, especially if you like a little kick.

Ingredients:

• 1 lb Ground Pork
• 1 Garlic Clove
• 1/2'” Piece of Fresh Ginger
• 2 Scallions – finely sliced
• 3 Sprigs of Cilantro – leaves only, chopped
• Few Dashes of Shoyu, Soy Sauce or Tamari
• Salt & Pepper
• 8 Mini Rolls – I like Martin’s Mini Potato Rolls
• 1 Tbsp Butter – melted
• 1 tsp Sesame Seeds
• Mayo
• 1/2 Cup Kimchi – chopped

Directions:

Put the ground pork in a mixing bowl. Run the garlic clove and ginger over a microplane to finely mince it then add both to the bowl along with the scallions, cilantro, shoyu and a few grinds of black pepper. Mix everything together thoroughly. Form the pork mixture into eight 2 ounce patties. Sprinkle each one with salt and pepper. Place the patties on the grill or a hot cast iron grill pan for about 3 minutes, flip and grill the other side for 3 minutes more or until the pork is cooked to 160°

Toast the rolls a little if you like, then brush a little melted butter on top and sprinkle on a few sesame seeds. Smear a little mayo on the bottom bun, place the mini grilled pork burger on it and top with a spoonful of kimchi. Dig in.

Sources:

• Ground Pork – Northwind Farms
• Garlic – Keith’s Farm 
• Scallions – Migliorelli Farm
• Cilantro – Little Seed Gardens 
• Mini Potato Rolls – Martin’s
• Butter – Cabot 
• Kimchi – Hawthorne Valley Farm 

Peach Johnnycake

I love that word, Johnnycake. It reminds me of my great grandma. She lived out in the country in an old farmhouse on hundreds of acres of land with some horses and a fresh water springhouse. She had loads of wild blueberry bushes on her property and if we went out there and picked ‘em, she’d make blueberry johnnycake for us.

This is a version of that cake using peaches instead of blueberries because that’s what I happen to have on my kitchen counter getting riper by the minute. Unfortunately I don’t have any of those old recipes from my great grandma. I so wish I did. So this is adapted from the Rustic Peach Cake recipe in the 2010 Cook’s Illustrated American Classics Magazine, which seems fitting since she was definitely an American Classic too.

Ingredients:

• 4 Small Peaches – peeled, pitted and sliced
• 2 Tbsp Raw Sugar
• 1/4 tsp Ground Cinnamon
• 1 Cup Corn Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 Cup Raw Sugar
• 1 Stick of Unsalted Butter – softened
• 2 Eggs
• 2 Tbsp Sour Cream
• 1tsp Pure Vanilla Extract

Directions:

Preheat the oven to 350° Grease a 9” springform pan.
Toss the sliced peaches with 2 Tbsp of sugar and the cinnamon. Set aside. In another bowl, whisk together the corn flour, baking powder and salt. In a separate bowl, beat 1/2 cup sugar with the butter until creamy. Beat in the eggs, sour cream and vanilla.
Add the corn flour mixture to the butter mixture and stir just enough to combine. Pour the batter into the cake pan. Arrange the peach slices on top of the batter and sprinkle the top with a little sugar. Bake for 45 minutes or until a toothpick comes out clean. Cool on a wire rack.
Slice and serve with Whipped Cream or Vanilla Ice Cream.

Sources:

• Peaches – Mead Orchard
• Corn Flour – Wild Hive Farm
• Butter – Ronnybrook Farm Dairy
• Eggs – Quattro's Poultry 
• Sour Cream – Hudson Valley Fresh

Maple Grilled Peaches on Rosemary Skewers

Grill these skewered peaches over the embers leftover from a dinner cooked on the grill. I always like a little something sweet after dinner and this satisfies that craving. They are simple to prepare but surprisingly tasty.

Ingredients:

• 2 Peaches
• 1 Bunch of Fresh Rosemary
• 2-3 Tbsp Maple Syrup – the darker the better

Directions:

Cut the peaches into wedges. Strip the bottom leaves off of the rosemary sprigs and save them for another use. Pour the maple syrup onto a plate or shallow bowl. Dredge the peach wedges in the syrup then thread the rosemary sprig through each one. Place the peach skewers on the grill for about 4 minutes each side. The time will vary depending upon the heat coming off the coals, but you want the peaches to char ever so slightly. Transfer the peaches to a platter and drizzle with the remaining maple syrup. Pull the rosemary sprig through the peach wedge before eating to release some of rosemary flavor into the peach.

* As an alternative, you can dredge the peaches in granulated sugar instead of maple syrup. You could use wooden skewers or just place the wedges directly on the grill without any skewer at all.

Makes 16 skewers

Sources:

• Peaches – Migliorelli Farm
• Rosemary – My garden
• Extra Dark Amber Maple Syrup – Oliverea Schoolhouse Maple 

Green Beans with Caramelized Onion Egg Nest

This recipe was inspired by a request on my Facebook page from a friend who has a bumper crop of green beans. I must admit that this is one tasty combo. Try it as a side dish or for breakfast with some toast.

Ingredients:

• 1/2 lb Green Beans – stem ends trimmed
• 1/2 Cup Caramelized Onions
• Salt & Pepper
• 2 Eggs – Poached

Directions:

Place a large pot of salted water over medium high heat and bring to a simmer. Drop the green beans into the water and allow to cook for a few minutes until they are tender but still bright green. With a slotted spoon, lift them out of the water and run under cold water. Set aside at room temperature while you poached the eggs.

On each plate, make a bed with the green beans. Then place a spoonful of the caramelized onions on top to create the “nest”. Make a little dimple to hold the poached egg and place the egg there. Top it off with a sprinkle of salt and a few grinds of black pepper.

Sources:

• Green Beans – Taliaferro Farm
• Summer Onions – Migliorelli Farm
• Eggs – Feather Ridge Farm

Mint Water

Do this now.

It couldn’t be easier. Drop a few sprigs of fresh mint in a pitcher and fill it with water. Put the pitcher in the fridge for a few hours and voila! Cool, refreshing goodness.

Try it with other herbs too, like Lemon Verbena.

Sources:

• Peppermint – Four Winds Farm
• Water – Pure Catskill Mountain Water from my well :)

Summer Tomato & Bread Salad

OK, it’s officially tomato season in the Hudson Valley. This salad is one of my favorite summer side dishes. It’s cool and refreshing and a great way to use up leftover bread. I like to serve it alongside grilled chicken, grilled meats, sausages or anything else hot off of the grill.

Ingredients for the salad:

• 2 Cups Day Old Bread – Cut into Cubes
• 2 Tbsp Olive Oil
• 1 Garlic Clove – sliced in quarters
• 2 Tomatoes – cut into large chunks
• 1 Lg or 2 Sm Cucumbers – cut into large chunks
• 1 Shallot or 1/4 Red Onion – thinly sliced 
• 12 Calamata or Nicoise Olives – pitted and cut in half
• 1 Tbsp Capers – I like the salt cured type
• 1 Tbsp Pine Nuts – lightly toasted
• Salt & Pepper
• 1 Cup Basil Leaves - chopped
• 1 Cup Arugula Leaves

Ingredients for the dressing:

• Juice of 1 Lemon ~ about 1/4 cup
• 1 Small Garlic Clove – minced
• Salt & Pepper
• 1/4 Cup Olive Oil – or a tad more than the amount of lemon juice that you were able to squeeze from the lemon

Directions:

Preheat the oven to 375°

Place a small pot over low heat and combine 2 Tbsp olive oil with the quartered garlic cloves. Bring to a simmer. Allow to simmer for 30 minutes.

Meanwhile, prepare the dressing by combining the lemon juice, garlic, salt and pepper in a small jar. Put the lid on and shake, then allow to sit for 10 minutes. Then add the olive oil and shake vigorously again.

In a large bowl, combine the tomatoes, cucumbers, shallot, olives, capers, pine nuts and basil. Pour the dressing over the top and stir to combine. Allow to sit for 20-30 minutes. Stirring occasionally.

Place the bread cubes in a bowl. Drizzle the garlic oil over them and stir to combine. Transfer to a baking sheet and bake in the oven for 15 minutes.

When you are ready to serve the salad, add the croutons and arugula to the bowl with the tomato mixture and toss to combine. Serve immediately.

Serves 4-6 as a side dish.

Sources:

• Wheat Baguette – Our Daily Bread
• Olive Oil – Gigi Hudson Valley
• Garlic – Keith’s Farm
• Tomatoes – Four Winds Farm
• Kirby Cucumbers – Migliorelli Farm
• Shallot – RSK Farm
• Basil – Little Seed Gardens
• Baby Arugula – Sky Farm 

Lavender Wreath

 

The River Garden is a huge flower farm on the banks of the Hudson River in Catskill, NY. They always have a gorgeous variety of fresh and dried flowers, wreaths and sprays. It’s lavender harvest season right now and they have a full line of lavender items like this wreath, sachets and more. So, I thought it was time to change my front door wreath to something more summery.

Source: The River Garden, Catskill, NY

Half Sour Pickles

 

Kirby cucumbers are in abundant supply in the farmers’ markets right now which means it’s the perfect time to get your pickle on. These pickles are super easy to make, are ready to eat in just three days and are crunchy and delicious. You can whip up a batch faster than you can open a jar of store bought. OK, maybe not that fast, but close and the results are so worth it. Really, there’s no reason not to try making these.  So, go grab a jar and get to it.

Ingredients:

• 6 Kirby Cucumbers – Select firm, unblemished Cucumbers
• 1/4 Cup Kosher Salt
• 3 Cups Water
• 1 Tbsp Pickling Spice
• 3 Garlic Cloves – roughly chopped

Directions:

Wash the cucumbers well and put them in a clean glass canning jar. Add the pickling spice and the garlic cloves to the jar. Dissolve the salt in the water and pour into the jar over the cucumbers. Make sure the cucumbers are completely under the water. Weigh them down if you need to. Cover the jar with wax paper and set in a cool, dark place for 3 days. Then move to the fridge to chill.

Sources:

• Kirby Cucumbers – Migliorelli Farm
• Garlic Cloves – Brittany Hollow Farm

Spaghetti with Little Neck Clams & Chorizo

Ingredients:

• 2 Dozen Little Neck Clams
• 1 Tbsp Olive Oil
• 6 oz Chorizo
• 1/2 Sweet Onion – thinly sliced
• 4 Garlic Cloves – thinly sliced
• 2 Tbsp Fresh Oregano Leaves – chopped
• 2 Tbsp Fresh Thyme Leaves
• 1 Cup Clam Juice
• 1/2 Cup White Wine
• 8 oz Spaghetti
• Salt & Pepper

Directions:

Scrub the clams and then soak them in a pot of cold water with a little cornmeal added.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.

Meanwhile, add the olive oil to a large skillet placed over medium-high heat. Remove the casing from the chorizo and add the filling to the pan, breaking it up with a wooden spatula. Stir in the onion and garlic. Season with salt and pepper. After a couple of minutes, add the oregano and thyme, saute until the chorizo has browned and the onion and garlic are golden.

Deglaze the pan by adding the clam juice and white wine, scraping up any brown bits on the bottom of the pan. Remove the clams from the soaking water and add them to the pan. Cover and allow them to steam for 5-6 minutes or until the clams open, shaking the pan occasionally. Removed any clams that did not open.

Add the cooked spaghetti to the pan and stir to combine. Season with salt and pepper.

Serves 2

Sources:

• Little Neck Clams - Seatuck Fish Company
• Olive Oil – Gigi Hudson Valley
• Chorizo – Swoon Kitchenbar
• Onion – Little Seed Gardens
• Garlic – Keith’s Farm
• Oregano – My garden
• Thyme – My Garden
• White Wine – Tribute - Seyval Blanc, Clinton Vineyards 

Rocambole Garlic Popcorn

We are big fans of popcorn around here, so I was thrilled to see local popcorn kernels at the Union Square Greenmarket this weekend. I’ve been experimenting with different flavor combinations lately. My latest batch combined olive oil with rosemary and sea salt, which won over some fans at a recent farmers’ market meeting. I’ve also had good results with using chile infused oil to make a pleasantly spicy batch of popcorn.

So when I laid eyes on the famous Rocambole Garlic from Keith’s Farm, I picked up a few bulbs and decided to give it a try in my next batch. Mark gives this garlicky version a thumbs up. His exact quote was “I think you may be onto something here”, as he ate handful after handful. That’s my favorite kind of endorsement. The clean plate testimonial.

Ingredients:

• 2 Tbsp Olive Oil
• 1 Garlic Clove – sliced paper thin with a garlic slicer
• 1/2 Cup Popcorn Kernels
• 1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle

Directions:

Place a 3 quart saucepan over low heat, add the olive oil and garlic slices. Simmer the garlic slices in the oil for several minutes to allow the garlic flavor to infuse into the oil. Just as the garlic begins to turn golden, turn the heat up to medium high and add the popcorn kernels. Shake the pan to distribute them across the bottom in one even layer. Sprinkle the salt over the top and place the lid on the pan. When the kernels begin to pop, shake the pan over the flame frequently. When the popping slows, pour the popped corn into a large bowl.

Sources:

• Olive Oil – Gigi Hudson Valley
• Rocambole Garlic – Keith’s Farm, Orange County
• White Popcorn Kernels – Oak Grove Mills, Pittstown, NJ

Thai Beef Salad

This week the temperatures were soaring here in the Hudson Valley and there is something about that hot, hot heat that makes me crave super spicy foods. I don’t know if it’s true what they say about spicy foods cooling you down but I do it anyway. This is super easy to put together. Just throw a steak on the grill and the rest can be done without having to heat up the kitchen.

Ingredients:

• 1 lb Ribeye or Sirloin Steak
• Salt & Pepper
• 3 Tbsp Lime Juice
• 3 Tbsp Canola Oil
• 2 Tbsp Red Curry Paste
• 1 Tbsp Fish Sauce
• 1 tsp Light Brown Sugar
• 1 tsp Rice Vinegar
• 1/4 Cup Fresh Mint Leaves - chopped
• 1/4 Cup Fresh Cilantro Leaves - chopped
• 1 Shallot or 1/4 Small Red Onion – thinly sliced
• 1 Small Cucumber – thinly sliced

Directions:

Season the steak with salt and pepper and place over a hot grill for 4-5 minutes each side depending on the thickness of the meat and your temperature preference. Set the meat aside to rest.

Meanwhile make the dressing by combining the lime juice, oil, curry paste, fish sauce, sugar and vinegar. Shake well to combine.

Slice the meat against the grain into thin slices and transfer to a bowl. Add the mint, cilantro and red onion. Pour the dressing on top and stir to combine. Serve on a bed of cucumber.

Sources:

• Ribeye Steak – Northwind Farms
• Mint – My garden
• Cilantro – Brittany Hollow Farm
• Summer Red Onion – Little Seed Gardens 
• Kirby Cucumber – Migliorelli Farm

Chile-Lime Corn Saute

Ingredients:

• 2 Ears of Corn
• 2 Tbsp Butter
• 3 Scallions - schopped
• 1 Poblano Chile Pepper – seeded and chopped
• 6 Sprigs Cilantro – leaves only, chopped
• Salt & Pepper
• Juice of 1/4 Lime

Directions:

Slice the kernels of corn off of the cob. Then using the back of the knife scrape any remaining pulp off as well. Heat a skillet over medium-high heat. Add the butter. When it sizzles at the scallions and poblano peppers. Saute until softened. Add the corn along with a generous pinch of salt and several grinds of black pepper. Saute until lightly browned. Add the cilantro and stir until wilted. Turn off the heat and stir in the lime juice.

Sources:

• Corn – Migliorelli Farm
• Butter – Cabot
• Scallions – Brittany Hollow Farm
• Cilantro – Little Seed Gardens

* Blue Ceramic Bowl by Meg Oliver

Peach Tartlets

Ingredients:

• 3 Peaches – peeled and sliced
• 1 Tbsp Lemon Juice
• 2 Tbsp Ginger Preserves * optional
• 1/4 tsp Ground Cinnamon
• 1 Tbsp All Purpose Flour
• 1 Sheet Frozen Puff Pastry - thawed
• 2 oz Marzipan
• 1 Tbsp Turbinado Sugar
• Vanilla Ice Cream * optional

Directions:

Preheat the oven to 400 °

Gently toss the sliced peaches with the lemon juice, ginger preserves and cinnamon. Lay the puff pastry out on a cutting board dusted with a little flour. Place a small plate on the puff pastry to use as a guide. Trim around the plate with a knife to form a 6 inch circle. You should be able to get at least 3 circles per sheet. Score another circle 1/2 inch in from the edge.

Grate the marzipan and sprinkle it inside the scored circle of each pastry circle. Lay the peaches on top and sprinkle the sugar over the top. Bake for 30 minutes.

Serve with vanilla ice cream.

Makes 3 tartlets

Sources:

• Peaches – Migliorelli Farm
• Flour – Wild Hive Farm 
• Vanilla Ice Cream – Ronnybrook Farm Dairy