at the farmers' market

Shop Local: Gifts from the Farm

2011-11-27T17:30:00.000-05:00

Since the holiday shopping season is officially underway, I thought I'd re-post this list of gifts from our local farms and farmers' markets. Winter Markets are popping up all over the Hudson Valley. Stop by the Rhinebeck WINTER Farmers' Market for many of these items.

Chile Pepper Wreath from The River Garden

Also available: Chile Pepper Sprays, Wheat Wreaths, Dried Lavender Sachets and more.

Garlic Braids from Free Bird Farm

Give one of these garlic braids to the cook on your list. They are beautiful and practical…that’s my kind of gift.

Clinton Vineyards Cassis

This cassis is one of Clinton Vineyards best…and the kind of gift that would make me real happy. It’s great on its own, in a Kir or Kir Royale or even drizzled over vanilla ice cream.

Gourd Birdhouse from Osma Acres Farm

For the birds!

Hand Dipped Beeswax Candles from Ray Tousey

Ray Tousey is a beekeeper in Germantown, NY. He sells these handmade beeswax candles as well as honey products including comb honey and creamed honey.

Sheepskin Pelts from Awesome Farm

These pelts are so soft. I like to keep one by the fire so I can plop down on it to relax with a nice cup of cocoa. My almost brother-in-law is a pedi-cab driver in New York City, he keeps one in his pedi-cab so his riders can stay cozy….so many uses.

Tuthilltown Spirits

Why not add a little kick to the holiday eggnog? Tuthilltown Spirits is a small batch distillery in Gardiner, NY that uses locally grown ingredients.

Oliverea Schoolhouse Maple Syrup

Ahh, Pure Maple Syrup is one of nature’s precious gifts but it can be a little pricey so it’s always nice when it comes as a gift.

Mohair Socks from Buckwheat Bridge Angoras

Again, I think the best gifts are the little luxuries that most people are reluctant to splurge on for themselves.

The fiber for these comfy and colorful socks was grown, spun and knit on a small family farm and spinning mill in Germantown, NY that is powered with wind and solar power. The dyes are all environmentally friendly.

Local Cheeses: Berkshire Blue and Hudson Red can be found at Julia & Isabella

Hudson River Valley Farms by Joanne Michaels

This is a wonderful book with gorgeous photos that celebrate the farms and farm families of the Hudson Valley.

Hudson Valley Mediterranean by Laura Pensiero

Laura Pensiero is the force behind Gigi Hudson Valley which includes Gigi Trattoria in Rhinebeck and Gigi Market in Red Hook. This is a lovely book filled with mouth watering recipes that are built around the bounty of the Hudson Valley.

Art Pack Heirloom Seed Collection from Hudson Valley Seed Library

A great gift for gardeners…The Hudson Valley Seed Library has put together a collection of sixteen heirloom seeds packets each featuring the artwork of a Hudson Valley artist. The Gift Basket itself is a functional seed-starting tray made of recycled papers with recycled shred, twine and biodegradable cellophane wrapping. Plus, each basket contains a packet of edible seeds dipped in a vegan chocolate coating. I love this gift!

Autumn Lasagna with Butternut Squash, Spinach & Sage

2011-10-15T22:22:00.001-04:00

I recently made this dish again for a small party and everyone wanted the recipe. So, here it is. I think it's a perfect way to kick off the fall season.

Recipe

Ingredients:

1 Medium Butternut Squash - about 1 pound
1 Tbsp + 2 Tbsp Olive Oil
2 lbs Leafy Greens - such as Kale, Spinach or Swiss Chard
1/4 cup Water
30 Fresh Sage Leaves - minced
1 Cup Parmesan or Local Hard Grating Cheese - grated
1 Cup Pecorino Cheese - grated
1 8oz Package No Cook Lasagna Noodles
6 Tbsp Butter
1 Small Onion - diced
2 Garlic Cloves - minced
4 Tbsp Flour
1 Quart Whole Milk
Salt & Pepper

Directions:
Preheat the oven to 400 °. Cut the butternut squash in half lengthwise, scoop out the seeds (save them to roast for a snack) brush the cut sides of the squash with 1 Tbsp olive oil. Place them cut side up on a baking sheet and roast on a sheet pan in the oven until fork tender, about 40 minutes. Reduce oven temperature to 350°. Remove the squash from the oven and allow it to cool. Remove and discard the skin. Cut the flesh into small cubes. Set aside.

Remove the stems from the greens, fold the leaves in half lengthwise and slice them into long thin strips. Heat a large skillet over medium heat. Add 2 tbsp of olive oil. Add the greens to the pan, toss gently and sprinkle with a pinch of salt and pepper. Cook 2-3 minutes until wilted. Add 1/4 cup of water, toss the greens again, cover and let them steam for 5 minutes or until wilted but still bright green. Remove from heat and set aside.

Make the sauce by heating a saucepan over medium-high heat. Add the butter. When it sizzles, add the onions and garlic with a pinch of salt and pepper. When the onions are translucent, whisk in the flour, stirring until for 1-2 minutes until golden. Slowly whisk in the milk, a little at a time. Add the sage and bring to almost boiling, then reduce to a simmer, continue stirring and allow to thicken. Season with salt and pepper. Set the sauce aside.

Combine the 2 cheeses together and set aside.

Butter a 9" x 13" baking dish. Then start assembling the lasagna by placing a layer of the noodles on the bottom of the dish. Then add a layer of cubed roasted squash, then a layer of the cooked greens, top with some of the grated cheese and then pour a layer of the white sauce. Continue layering noodles, squash, greens, cheese and sauce. Top with grated cheese and then cover and bake for 45 minutes. Uncover and bake for 15 minutes more until lightly browned on top.

Sources:

Butternut Squash - Four Winds Farm
Spinach - Migliorelli Farm
Sage - My Garden
Barat Cheese - Sprout Creek Farm
Pecorino - Dancing Ewe Farm
Butter - Ronnybrook Farm Dairy
Garlic - Taliaferro Farms
Flour - Wild Hive Farm
Milk - Ronnybrook Farm Dairy

Strawberry Smoothie

2011-06-13T15:48:00.001-04:00

It's strawberry season here in the Hudson Valley, so I couldn't think of a better way to start the day than with a strawberry smoothie. When I had my cafe', Black-Eyed Suzie's, we made a gazillion of these at the juice bar. The secret is the frozen banana. It makes a thick, creamy and cold smoothie without using ice. I think the ice dilutes the flavor and waters everything down. So, whenever I have bananas getting a little too ripe, I peel them and wrap them in plastic wrap and stick them in the freezer so they are ready to go when the weather and the season call for a nice cold drink.

Ingredients:

8 Fresh Strawberries - stems trimmed
1 Frozen Banana - cut into chunks
1/2 Cup Apple Cider or Apple Juice
1/2 Cup Milk

Directions:

Put all of the ingredients into a blender and blend until smooth.

Sources:

Strawberries - Mead Orchard
Apple Cider - Migliorelli Farm
Milk - Creamline Milk from Ronnybrook Farm Dairy

Gemelli with Fresh Peas, Garlic Scapes, Ricotta & Tarragon

2011-06-06T15:04:00.001-04:00

Garlic scapes are in season!

Garlic Scapes are the flower bud of the hard neck garlic plant. Around this time every year, farmers remove the bud along with its curvy stalk so that the energy that would have gone toward producing a flower instead gets directed downward to produce the garlic bulb that will be harvested in the fall.

Besides being beautifully curvatious, garlic scapes have a wonderfully mellow garlic flavor. I always pick some up when I see them. They are only around for a few short weeks, so you have to get them while you can.

I was passing by Julia & Isabella's booth at the Rhinebeck Farmers' Market on Sunday and noticed that the Toussaint cheese from Sprout Creek Farm look a bit different. I asked the vendor, Meri about it and she explained that the cheeses often turn out different from batch to batch. To me, that is the beauty of these small producers. So I asked for a little taste and was surprised by how dry and crumbly and remarkably similar to parmesan it was. I love the idea of having that wonderful parmesan flavor produced right here in the Hudson Valley.

Recipe:

Ingredients:

8 oz Gemelli Pasta - or any other pasta shape that you like
6 Garlic Scapes - shaved into ribbons or 2 Cloves Garlic - minced
1 Cup Fresh Shelled Peas - shelled and rinsed
2 Tbsp Olive Oil
3 Sprigs Fresh Tarragon - chopped (about 2 Tbsp)
Zest of 1/2 Lemon - about 1 Tbsp
1/2 Cup Ricotta
1 oz Toussaint or Parmesan Cheese - shaved
Salt & Pepper

Directions:

Bring a large pot of generously salted water to a boil.

Meanwhile, shave the garlic scapes into thin ribbons. I do this by laying the garlic scape on a cutting board and running a vegetable peeler along the stalk. This takes a little getting used to but I think it's worth the effort to retain the curvy shape of the garlic scapes.

Add the pasta to the boiling water and cook until al dente. Add the peas during the last 4 minutes of cooking time. Strain the pasta and peas, reserving 1/2 cup of the cooking water. Do not rinse. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the shaved garlic scapes along with a pinch of salt and a few grinds of black pepper. Cook until the garlic scapes have softened and are golden on the edges, 2-3 minutes.

Add the pasta, peas and cooking liquid. Stir to combine. Stir in the tarragon and lemon zest. Cook, stirring for 2 minutes. Season with salt and pepper. Add dollops of ricotta cheese and top with shavings of Toussaint.

Serves 2

Sources:

Garlic Scapes - Brittany Hollow Farm
Fresh Peas - Migliorelli Farm
Fresh Tarragon - Taliaferro Farms
Ricotta - Dancing Ewe Farm
Toussaint - Sprout Creek Farm

Dad's Hot Dog Sauce

2011-05-31T13:50:00.001-04:00

BBQ season is officially here so I thought I'd share one of my family's favorite recipes for a backyard cookout. But first, I feel like I should explain why I haven't been posting for the past couple of months. My father suffered a severe stroke on March 18th and I pretty much dropped everything so that I could dedicate all of my free time to be with him with during his recovery. He's been doing well in therapy and getting better everyday and we are all hopeful that he'll be back to himself soon.

I thought it would be fitting to dedicate my first post since then to him. There is no doubt that my love of cooking comes from my father. He is always cooking something delicious and always makes enough to share with family and friends.

Dad's Hot Dog Sauce is a classic in my family. My father makes it for every backyard BBQ and he always makes a big enough batch so that we all get to take a stash home. The sauce even has it's own fan club and its numerous fans are always hinting for him to make some for them too. I take this with me to BBQ parties all the time and it's always a huge hit. Makes 1 quart and freezes well.

Ingredients:

1/4 Cup Canola Oil
3/4 Lb Ground Beef
3 Large Onions - minced
6 Garlic Cloves - minced
2 Cups Tomatoes - diced (when it's not tomato sesason, I use Muir Glen Fire Roasted Diced Tomatoes)
4 Tbsp Chili Powder
5 Tbsp Dry Mustard Powder
3 Tbsp Worcestershire Sauce
1/2 tsp Salt
1/2 tsp Pepper
1 Cup Water

Directions:

Heat the oil in a large, deep skillet over medium-high heat. Add the ground beef and allow it to brown, breaking it apart with a wooden spoon, about 10 minutes. Add the onions and garlic along with a pinch of salt and pepper. Cook for 5 minutes.

Add the tomatoes and stir to combine. Cook for 5 minutes. Meanwhile, combine the chili powder, dry mustard, Worcestershire sauce, salt, pepper and water. Add to the skillet and stir to combine.

Lower to a simmer and cook uncovered for 1 hour.

Serve the sauce over a grilled hot dog...or if you want to try it the the classic way, top your hot dog with minced red onion, mustard and a generous serving of this sauce.

Sources:

Ground Beef - Kesicke Farm
Onions - Rogowski Farm
Garlic - Mead Orchards
Hot Dogs - Northwind Farm

Collard Green & Potato Cakes w. Duck Leg Confit

2011-03-14T15:27:00.001-04:00

St. Patrick's Day is coming up later this week and since I have some Irish in me I thought I'd have a little fun with a traditional Irish dish, Colcannon.

Colcannon is basically a combination of mashed potatoes and sauteed greens, usually kale or cabbage. I'm using collard greens because I was able to pick up some frozen collards from nearby Migliorelli Farm. I took things a step further and made them into patties because I love a crispy potato. But what I love even more is crispy duck.

Hudson Valley Duck Farm has made it incredibly easy for lovers of duck leg confit to enjoy this delicious treat without all of the fuss that comes with making it yourself. Just sear it in a hot pan and it's ready to eat. What could be easier than that?

Recipe

Ingredients:

2 pounds potatoes - peeled and chopped into large chunks
water
1 Tbsp Salt
1/2 Cup Whole Milk
4 Tbsp Unsalted Butter
1/2 Onion - chopped
2 Cloves Garlic - thinly sliced
1 Bunch Collard Greens - rinsed, stems removed and chopped or 12 oz Bag Frozen Collards - thawed
Salt & Pepper
1/2 Cup Flour
1 tsp Paprika
1-2 Tbsp Olive Oil

Directions:

Place the potatoes in a saucepan and cover with water by 2 inches. Add 1 Tbsp salt and bring to a boil over medium-high heat. Boil the potatoes until the are fork tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the milk, 3 Tbsp of the butter and salt & pepper to taste. Roughly mash the potatoes. Cover and set aside.

Heat the remaining 1 Tbsp of butter in a large skillet over medium-high heat. Add the onion and garlic, saute until soft and translucent, 2-3 minutes. Add the collard greens. If using fresh collard greens, add 1/4 cup of water. Cook the collard greens for 5 minutes, stirring occasionally.

Add the cooked collard greens to the potato mixture and stir to combine. Season to taste with salt and pepper. Set aside to cool.

Combine the flour and paprika on a plate and spread into a thin layer. When the potatoes are cool enough to handle, scoop out 1/2 cup portions and form into a patty. Dust each patty with the flour.

* If you will also be serving the duck leg confit, then heat a cast iron skillet over medium high heat. Place the duck leg in the skillet, bone side down for 5 minutes, turn and then sear the skin side for 5 minutes or until heated through. You can then use the duck fat left in the pan to cook the potato patties.

If are not making the duck leg, add 1-2 Tbsp olive oil to a cast iron skillet over medium-high heat. When hot, add the patties and cook for 2-3 minutes on each side.

Makes 8 patties

Local Sources:

Potatoes - Little Seed Gardens
Creamline Milk - Ronnybrook Farm Dairy
Butter - Kate's Homemade Butter
Onion - Rogowski Farm
Garlic - Cowberry Crossing Farm
Frozen Collard Greens - Migliorelli Farm
Flour - Wild Hive Farm
Paprika - Bradley Farm
Olive Oil - Dancing Ewe Farm
Duck Leg Confit - Hudson Valley Duck Farm

Maple Syrup Season

2011-03-12T07:49:00.001-05:00

I love seeing those metal buckets hanging off the maple trees. It means that Spring is almost here.

Maple Weekend in NY is coming up on the last two weekends in March. Sugar shacks all over the state will open their doors to demonstrate their yearly ritual of boiling the sap that they have collected from the maple trees into sweet maple syrup.

I’m a fan of the dark amber, grade B syrup. Last year, I bought a couple cases from Oliverea Schoolhouse and gave them as gifts to my family. Pure Maple Syrup is a treat that everyone loves plus it’s a great way to keep your gift giving dollars in the community.

For more info on Sugar Shacks in the Hudson Valley, check out Hudson Valley Food Network.

Orzotto with Sausage, Fennel & Collard Greens

2011-03-09T15:52:00.001-05:00

Orzotto (orzo risotto) is something that I make all year long adjusting the ingredients as the seasons change. It’s so easy to prepare and only takes about 20 minutes to put a hearty and satisfying meal on the table. This variation was created around the offerings at the Rhinebeck WINTER Farmers’ Market.

Migliorelli Farm has just begun to offer frozen packets of many of their vegetables, making it even easier to buy from our local farmers all year long.

Recipe

Ingredients:

1 Qt Water
1/2 Lb Orzo Pasta
2 Tbsp Olive Oil
1/2 Onion – sliced pole to pole
1/2 Fennel Bulb – thinly sliced lengthwise
2 Pork Sausages – casings removed
12 oz Package Frozen Collard Greens - thawed or 1 Bunch Fresh Collards – rinsed, stems removed and coarsely chopped
2 Tbsp Unsalted Butter
1/4 Cup Pecorino Cheese - grated
Salt & Pepper

Directions:

Bring 1 quart of generously salted water to a boil. Add the orzo, reduce the heat to medium-low. Gently boil for 10 minutes, stirring occasionally until much of the water is absorbed.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. When hot, add the onion and fennel. Season with salt and pepper and saute for 2 minutes. Add the sausages breaking them apart with a wooden spoon. Cook, stirring occasionally until they are cooked through, about 5 minutes.

When much of the water for the orzo has been absorbed and the consistency is soupy, stir in the collard greens and butter and cook for 3 minutes. Add the sausage mixture and cheese. Stir to combine. Season with salt and pepper.

Local Sources:

Olive Oil - Dancing Ewe Farm
Onion & Fennel – Migliorelli Farm
Sweet Italian Pork Sausage – Northwind Farm
Fresh or Frozen Collard Greens – Migliorelli Farm
Butter – Ronnybrook Farm Dairy
Pecorino – Dancing Ewe Farm or Barat from Sprout Creek Farm

Sweet Corn Chowder with Bacon & Maple Syrup

2011-03-02T16:36:00.001-05:00

Last summer Migliorelli Farm started freezing their excess produce and packaging it into one pound bags so that we would be able to savor their delicious sweet corn even in the middle of the winter.

I picked up a bag at the Rhinebeck WINTER Farmers’ Market and decided to make a batch of corn chowder. I absolutely love corn chowder but almost never feel like making soup when corn is in season in the middle of the summer heat. So, these frozen packets seem perfect to me.

Maple syrup is my secret ingredient. It provides the perfect balance to the heat of the chipotles.

Recipe

Ingredients:

4 Slices of Slab Bacon – diced
1 Large Onion – diced
Kosher Salt & Freshly Ground Black Pepper
4 Red Potatoes (about 1 pound) – peeled and diced
1 Quart Chicken Broth
1 Lb Corn Kernels
2 Cups Milk
1 Cup Cream
2 Tbsp Corn Flour (or Masa Harina)
1/4 Cup Water
1 Tbsp Maple Syrup
1 Tbsp Chipotle in Adobo

Directions:

Heat a Dutch oven over medium-high heat. Add the bacon and cook for 2-3 minutes allowing the fat to render. Add the onions, a pinch of salt and a few grinds of black pepper. Saute 3 minutes.

Add the potatoes and stir to coat. Then add the chicken broth. Bring to a boil, reduce to a simmer. Simmer 15 minutes.

Add the corn, milk and cream. Season with salt and pepper. Raise the heat to medium and bring just barely to a boil. Reduce heat to low and simmer for 20 minutes. Puree half of the soup. I use and emersion blender but you can also use a blender or a food processor and return the puree back to the pot.

Combine the corn flour and water to make a slurry. Add this to the soup along with the maple syrup and chipotle in adobo. Simmer another 20 minutes. Season with salt and pepper to taste. Adjust the amount of chipotle to the level of spice that you like.

Sources:

Bacon – Northwind Farm
Onion – Rogowski Farm
Red Potatoes – Cowberry Crossing Farm
Frozen Sweet Corn – Migliorelli Farm
Milk and Cream – Ronnybrook Farm Dairy
Corn Flour – Wild Hive Farm
Maple Syrup – Oliverea Schoolhouse

Black Bean Sandwich with Grated Raw Root Vegetables, Pea Shoots & Kimchi

2011-02-23T15:56:00.001-05:00

This is one more of the sandwiches that was offered for lunch at last weekend’s Talk with Joel Salatin of Polyface Farm. We wanted to have a vegan option and this crunchy, healthy sandwich brings a good dose of freshness to the middle of winter.

Little Seed Gardens brings “the green” to the Rhinebeck WINTER Farmers’ Market with their greenhouse-grown pea shoots, baby spinach and lettuce. It’s inspiring to see more and more available year round from our local farmers.

Ingredients for the Black Bean Spread:

3/4 Cups Dried Black Beans
1 Piece Kombu Seaweed - optional
1 Tbsp Canola Oil
1 Medium Onion – chopped
Pinch of Salt
1 Tbsp Ground Cumin
1/2 cup Cilantro Leaves – chopped
1-2 tsp Chipotles in Adobo
1-2 Tbsp Lime Juice

Directions for the Black Bean Spread:

Spread the dry beans out on a baking sheet and pick out any pebbles. Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, add the kombu and bring to a boil. The kombu will help make the beans easier to digest. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours. Drain the beans, reserving 1/2 cup of the cooking water. Discard the kombu and set the cooked beans aside.

Heat the oil in a large skillet over medium-high heat. Add the onion along with a pinch of salt and saute until soft and translucent, about 5 minutes. Stir in the cumin and cilantro and cook, stirring until the cilantro has wilted but is still bright green.

Transfer the cooked beans to a food processor. Add the reserved water, onion mixture and chipotle in adobo. Puree until smooth. Add the lime juice and a pinch of salt. Puree for another 30 seconds. Cover and store in the fridge for up to 1 week. Leftovers can be used as a dip for vegetables or chips.

Makes about 2 cups.

Ingredients for the Sandwich:

1/2 Cup Black Bean Spread
4 Slices Whole Grain Bread
1 Carrot – peeled and grated
1 Beet – peeled and grated
1/2 Cup Pea Shoots
1/4 Cup Kimchi

Directions for the Sandwich:

Spread the black bean spread on the bread, Top with the grated carrots & beets, pea shoots and kimchi. Close the sandwich, slice and serve.

Makes 2 sandwiches.

Local Sources:

Black Beans – Gianforte Farm via Wild Hive Farm
Onion – Cowberry Crossing Farm
Sunflower Millet Bread using local grain – Our Daily Bread
Carrot & Beets – Migliorelli Farm
Pea Shoots – Little Seed Gardens
Kimchi – Hawthorne Valley Farm

Roast Beef Sandwich with Black Radish Mayo

2011-02-22T15:42:00.001-05:00

Migliorelli Farm still has plenty of black radishes available so I decided to experiment with them to try to create a locally sourced variation on a horseradish mayo. Black radish has that same strong and spicy kick that horseradish has, so I thought it would work and it did. It’s best to prepare the Black Radish Mayo one day in advance so that the radish can soften a bit in the vinegar. It can then be stored in a covered jar in the fridge for 1 week.

This is another one of the sandwiches that was served at the Talk with Joel Salatin of Polyface Farm this past weekend. Fleisher’s Grass-fed & Organic Meats generously donated the roast beef for the event and man, was it delicious! We are so fortunate to have them right here in the Hudson Valley.

Ingredients for the Black Radish Mayo:

1/2 Small Black Radish – peeled and grated
1/4 cup White Vinegar
Pinch Kosher Salt
1/2 Cup Mayonnaise
Black Pepper

Directions for the Black Radish Mayo:

Place the grated black radish in a jar, pour the vinegar over the top along with a pinch of kosher salt. Stir to combine and then press on the radish so that it is completely covered with the vinegar. Add a little more vinegar if necessary. Cover the jar and place in the fridge for 24 hours. Then when you are ready to prepare the mayo, lift the radish out of the jar along with a bit of the clinging vinegar and combine with the mayonnaise. Season with a little freshly ground black pepper.

Ingredients for the sandwich:

6-8 oz Roast Beef – sliced
2 Tbsp Black Radish Mayo
4 Slices of Wheat Bread
1 Cup Baby Spinach
2 Thin Slices Red Onion

Directions for the Sandwich:

Spread the black radish mayo on both sides of the bread. Lay the roast beef on top, then add the spinach and sliced red onion. Close the sandwich. Slice and serve.

Makes 2 sandwiches

Sources:

Roast Beef – Fleisher’s Grass-fed & Organic Meats
Black Radish – Migliorelli Farm
Baby Spinach – Little Seed Gardens
Red Onion – Cowberry Crossing Farm
Wheat Levain – Our Daily Bread

Sharp Cheddar & Honeycrisp Apple Sandwich

2011-02-20T13:34:00.001-05:00

Yesterday I had the pleasure of coordinating lunch for the attendees of a Talk with Joel Salatin of Polyface Farm. It was very satisfying to demonstrate that you can feed a meal to a couple hundred people sourced entirely from local farms, even in the middle of cold and icy February. I feel so proud of the diversity and quality of ingredients that the Hudson Valley has to offer and I hope this inspires more people to get out there and shop at the winter farmers’ markets in their area.

This is one of the sandwiches that was served. When you are working with ingredients that are as wonderful as these, it’s really hard to go wrong.

Ingredients:

3 oz Sharp Cheddar Cheese – sliced
1 Honey Crisp Apple – cored and sliced
1/4 Cup Cranberry-Horseradish Chutney
1/2 Cup Pea Shoots
4 Slices Wheat Bread

Directions:

Spread the cranberry chutney on each slice of bread. Add the cheese, then a handful of pea shoots, the sliced apple, and a few more pea shoots. Close the sandwich. Slice and serve.

Makes 2 sandwiches

Sources:

Sharp Cheddar Cheese – Adirondack Cheddar
Honeycrisp Apple – Migliorelli Farm
Cranberry Horseradish Chutney – Beth’s Farm Kitchen
Pea Shoots – Little Seed Gardens
Wheat Levain made with Hudson Valley grown grain – Our Daily Bread

Vadouvan Lamb Stew with Radish Raita

2011-01-31T11:51:00.001-05:00

Winter farmers’ markets and hearty stews go together like peanut butter & jelly. Stop by any winter market in the area and you are sure to find everything you need to put together a warming winter meal. There is something so comforting about a house filled with the aroma of a pot of stew simmering away on the stove on a winter weekend.

Vadouvan is an Indian spice blend with a French influence. Onions, shallots and garlic are caramelized and then Indian spices are added to create a unique and delicious spicy mix.

Ingredients for the lamb stew:

2 Lbs Lamb Stew Meat
1/2 Cup All Purpose Flour
Salt & Pepper
2 Tbsp Ghee /Clarified Butter
1 Quart Beef Broth
1/2 Cup Vadouvan Spice Blend*
3 Carrots – Peeled and sliced into big chunks
1/2 Head of Cauliflower – cut into florets
3 Shallots – peeled and cut in half lengthwise

Ingredients for the Radish Raita:

1 Cup of Plain Yogurt
1/4 Cup of Radish – minced
1 Tbsp Red Onion – minced
6 Fresh Mint Leaves – minced
2 Tbsp Fresh Lemon Juice
Dash Salt

Directions:

Cut the lamb into bite sized cubes. Place the flour on a large plate, add a dash of salt and a few grinds of black pepper. Stir to combine. Dredge the lamb cubes in the flour so that each piece is lightly dusted.

Heat the ghee in a Dutch oven over medium-high heat. When hot, add 1/2 of the lamb cubes in a single layer. Do not overcrowd the pieces. Sear on all sides. Remove the lamb from the pan and set aside on a plate while you repeat with the remaining half of lamb. Remove the 2nd batch from the pot and set aside.

Add 1 cup of beef broth to the pan and scrape up the brown bits on the bottom of the pan using a wooden spoon. Allow the beef broth to reduce by half. Add the vadouvan spice blend. Stir to combine and cook for 2 minutes.

Return the lamb to the pot and stir to coat with the spice mixture. Pour the remaining beef broth over the lamb to cover. Bring to a boil and then reduce to a simmer. Cover and simmer for 2 hours stirring occasionally.

Add the carrots, cauliflower and shallots, stir to combine. Cover and simmer 45 minutes more.

Meanwhile, combine all of the ingredients for the raita, cover and chill until the stew is ready. Serve the raita alongside the stew to provide a cooling balance to the spicy heat of the stew.

Serve with Naan or Rice

Sources:

Lamb – Awesome Farm
Flour – Wild Hive Farm
Clarified Butter – Homemade using Cabot Butter
Carrots – Migliorelli Farm
Shallots – Cowberry Crossing Farm
Yogurt – Ronnybrook Farm Dairy
Black Radish – Migliorelli Farm
Red Onion – Cowberry Crossing Farm
Dark Walnut Serving Platter – Living Edge Designs

* Vadouvan Spice Blend – Most of the spices in this blend are not locally sourced but I thought some of you may want to know where to find it. I got mine at Dual Specialty Store in the East Village, NYC. They don’t list it on the website though, so call or stop by…or make your own.

Why Food, Farms and Eating Local Matters: A Talk with Joel Salatin and Hudson Valley Farmers

2011-01-15T14:18:00.001-05:00

If you're interested in sustainable agriculture, or just want to make more informed choices about the food you eat, you won't want to miss this program.

The Woodstock Land Conservancy

and the Woodstock Farm Festival

are excited to announce an upcoming seminar featuring renowned farmer and speaker:

Joel Salatin of Polyface Farm

A humorous and dynamic speaker, Joel will talk about importance of local food to our economy, our environment, and our health, and have you thinking about food in a whole new way.

Joel is a pioneer in the field of sustainable agriculture and a passionate defender of local food systems. He and his farm have been featured in the movies Food, Inc. and Fresh as well as Michael Pollan's book, The Omnivore's Dilemma. You can read more about Joel and Polyface Farm here.

Program details:

Saturday, February 19, 10 am - 2:30 pm
Woodstock Elementary School
Cost: $25, including lunch

10 am-12 pm - Joel's talk and Q&A
12-1 pm – A Local Lunch catered by atthefarmersmarket.com
1-2:30 pm - Panel discussion: The state of the food system in the Hudson Valley, featuring local farmers, processors, and policy makers.

Space is limited so reserve your ticket today by clicking here, or by visiting www.woodstocklandconservancy.org

Please contact Megan Reynolds with any questions or to make an off-line reservation at mreynolds.wlc@gmail.com or 845-679-5345.

See you there.

Deviled Egg Trio

2010-12-31T12:06:00.001-05:00

Sometimes when I’m at the farmers’ market, I forget if I have eggs in the fridge and end up buying another dozen only to get home and find another dozen (or two) already there. Oh well, it’s always good to have eggs around. So, when this happens, I won’t say how often, I end up hard boiling a bunch to have on hand for snacks and egg salad sandwiches.

I decided to do a little more experimenting with the Kickshaw products from our test batches, so I made some deviled eggs and tried them out topped with our Roasted Red Peppers and our Pink Pickled Shallots. I also used some capers that I had, although they unfortunately don’t grow in our area. But we have an idea for a substitute that we’ll be testing out next summer. Stay tuned.

Ingredients:

3 Large Eggs
1 1/2 Tbsp Mayonnaise
1 tsp Dijon Mustard
Pinch Salt & Pepper
Your choice of toppings – I’m using Capers, Roasted Red Peppers, Pink Pickled Shallots

Directions:

Place the eggs in a saucepan and cover with water by 1 inch. Place over a medium-high flame and bring to just barely a boil. Turn the heat to low and simmer the eggs for 9 minutes. Remove from the heat and drain the water. Run cold water over the eggs until the are cool. Place them in the fridge to cool completely.

When the eggs are completely cool. Peel them by gently cracking the the shell on a countertop all the way around the perimeter of the egg lengthwise. Begin peeling the shell at the fat end while holding it under running water. This usually breaks the thin membrane that runs between the shell and the egg white making it easier to peel the shell off in large pieces.

Slice the eggs in half lengthwise and gently ease the yolks out placing them in a small bowl. Mash the yolks with a fork until smooth. Add the mayo, Dijon mustard, salt and pepper and blend in with the back of a spoon to a smooth consistency.

Transfer the mixture to a small zip top bag pressing it toward one of the bottom corners. Seal the bag and snip off the bottom corner. Pipe the mixture into the egg whites. Place your choice of topping over the egg yolk mixture.

Sources:

Eggs – Quattro’s Poultry Farm
Roasted Red Peppers – Kickshaw Hudson Valley
Pink Pickled Shallots – Kickshaw Hudson Valley

Pumpkin Slices in Syrup

2010-12-28T14:22:00.001-05:00

My friend Sabine suggested we try making these sweet treats. She remembers snacking on them as a child growing up in Lebanon and since pumpkin is readily available in our area right now, we picked some up and made a batch.

Everyone that we let sample them couldn’t eat just one. They are surprisingly addictive and would be nice served with a little whipped cream and walnuts. I had them for breakfast with a little eggnog drizzled on top and a sprinkling of chopped almonds.

Ingredients:

2 lb Pumpkin or Butternut Squash
4 Cups Sugar
2 Cups Water
1 tsp Lemon Juice

Directions:

Remove the peel, seeds and stringy fibers from the pumpkin and discard. Cut the flesh into bite sized pieces no larger than 2 inches.

Combine the sugar, water and lemon juice in a sauce pan and bring to a boil. Reduce the heat to medium, add the pumpkin slices and cook for 20 minutes or until fork tender.

Lift the pumpkin out of the syrup and set aside. Continue to cook the syrup for another 10 minutes so that it thickens.

Place the pumpkin slices in a jar and pour the syrup over them to cover by one inch. Cool and refrigerate.

Serve with whipped cream or eggnog and chopped nuts.

Sources:

Butternut Squash – Little Seed Gardens
Eggnog – Ronnybrook Farm Dairy

My Favorite Posts of 2010

2010-12-26T17:38:00.001-05:00

There is a big snowstorm passing through our area and we are all stocked up and staying in for the night. So, I decided to spend the time taking a look back at the past year of blog posts and recipes.

These are my top picks of the year. Some are old favorites or family recipes that I make over and over again. Others are new discoveries. All are delicious.

Click through for the full posts and recipes

Pumpkin Waffles with Warm Cinnamon Apples

Thai Beef Salad

Baby Summer Squash with Chive Blossoms

Tomatillo Chicken Tacos with Goat Cheese

Peach Johnnycake

Fresh Peas with Green Garlic & Prosciutto

Thai Chicken with Basil & Chiles

Yogurt with Blueberries, Granola & Honey

Grilled Romaine Salad

Ratatouille with Grilled Merguez

Grilled Halibut Pouches filled w/ Garlic Scapes

Smash Roasted Fingerling Potatoes with Cioppolini Onions

Red Currant Sorbet with Lime Zest

I hope to have many more to share in 2011.

Happy New Year Everyone!

Happy Holidays Everyone!

2010-12-24T17:21:00.000-05:00

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Winter Farmers’ Market Lunch

2010-12-23T13:12:00.001-05:00

Here’s another sneak peak at one of the products from the new line that I’m working on with my friend, Sabine. Our company is called Kickshaw Hudson Valley. Kickshaw is an archaic term that means small, elaborate or exotic delicacy, which comes from the French word quelque chose ~ something ~ as in, something from the Hudson Valley.

We have been testing Quince Jam and Quince Paste. I’m sampling some Quince Jam for lunch today along with some other treats from the Rhinebeck WINTER Farmers’ Market.

Adirondack Cheddar – from Julia & Isabella
Smoked Pheasant Sausage – Quattro’s Poultry Farm
Soft Boiled Eggs – Quattro’s Poultry Farm
Quince Jam – Test Batch from Kickshaw Hudson Valley
Bread – Our Daily Bread
Olives – Gift from market friends, Joanne & David (Thank you!)
Dark Walnut Board – Living Edge Designs

Roasted Red Pepper Frittata

2010-12-22T09:20:00.000-05:00

Frittata is one of my favorite breakfasts to make when we have guests staying with us. It’s easy to prepare, serves a lot of people and can be thrown together with whatever you happen to have on hand. I cook the frittata in the morning and then turn it out onto a board and leave it on the kitchen counter so that guests can slice off a wedge whenever they wake up. It’s good hot or room temperature.

My friend, Sabine and I have been working on a new business for the past several months creating a line of jarred products that will preserve the harvest of the Hudson Valley. Recipe testing is well underway, so we both have shelves full of tasty products to experiment with. So, this morning I decided to use our Roasted Red Peppers, along with some shallots and Adirondack Cheddar that I picked up at the Rhinebeck WINTER Farmers’ Market on Sunday.

Stayed tuned for details about our new venture.

Ingredients:

2 Tbsp Olive Oil
1 Tbsp Butter
2 Shallots - chopped
1/2 cup Roasted Red Peppers - chopped
8 eggs -beaten
1/4 cup milk
1/2 cup Cheddar Cheese – grated
Salt & Pepper

Directions:

Turn on the broiler in your oven.

Heat a large cast-iron skillet over medium-high heat. Add the olive oil and butter. I know this seems like a lot of oil but it’s necessary so that the frittata doesn’t stick to the pan when it comes time to turn it out later.

When the butter sizzles, add the shallots along with a pinch of salt and pepper. Saute until they have softened and become translucent. Add the roasted red peppers and saute 2 minutes more. Swirl the ingredients around in the pan so that the oil coats the sides of the pan.

Meanwhile, in a mixing bowl, combine the milk and the beaten eggs along with a pinch of salt and pepper.

Reduce the heat to medium and pour the egg mixture over the shallot and roasted red pepper mixture. Gently stir to incorporate. Add the cheese and gentle stir again. Then allow to cook in the skillet for a few minutes without stirring until the sides have set but the center is still jiggly.

Place the skillet under the broiler until the frittata puffs up and turns golden brown. Remove from the oven and carefully place a large plate over the skillet. Invert the skillet so that the frittata releases onto the plate. Then place a cutting board over the frittata on the plate. Invert the plate so that the frittata rests on the cutting board with the golden side face up.

Slice into 8 wedges.

Sources:

Olive Oil – Dancing Ewe Farm
Butter – Ronnybrook Farm Dairy
Shallots – Little Seed Gardens
Roasted Red Peppers – self preserved from Migliorelli Farm
Eggs – Quattro’s Poultry Farm
Milk – Hudson Valley Fresh
Adirondack Cheddar – Julia & Isabella

Eucalyptus Wreath

2010-12-21T10:55:00.000-05:00

Every year I pick up one of these eucalyptus wreaths from Bernadette Kowalski of The River Garden. Bernadette has a sprawling flower farm on the banks of the Hudson River in Catskill, NY where she grows a multitude of flowers, trees and shrubs.

The eucalyptus is so fragrant and provides a welcoming aroma to guests as they arrive. The wreath dries nicely retaining its color for months.

You can find The River Garden set up at many farmers’ markets including the Greenmarket in Union Square, NYC and the Rhinebeck WINTER Farmers’ Market.

Butternut Squash Gnocchi

2010-12-20T14:32:00.001-05:00

‘Tis the season to shop at your local winter farmers’ market. Butternut Squash is always abundant this time of year, so when my friends suggested getting together to make butternut squash gnocchi, I was all for it.

I have wanted to make gnocchi for a long time. I even picked up a gnocchi paddle on a trip to Italy many years ago but it remained unused until this weekend.

The dough gets rolled into long ropes which are then cut into small nuggets. Each nugget then gets pressed against the paddle and rolled off to form the ridged little puffs.

It’s a good project to do with friends and family. Everyone can take a turn rolling piece after piece off the paddle as you inch your way toward a delicious meal together.

We followed this recipe for Butternut Squash Gnocchi with Balsamic Brown Butter which was really delicious.

Ingredients:

1 butternut squash, about 2 pounds, halved lengthwise, seeds and fibers removed
2 tablespoons plus 1/4 cup olive oil
3 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon finely chopped fresh sage
1/4 teaspoon ground nutmeg
2 1/2 cups all-purpose flour, plus more as needed

Balsamic Brown Butter:

2 sticks unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons chiffonade fresh sage
Salt

Garnishes:

Freshly ground black pepper
1 tablespoon chopped parsley
1 tablespoon chopped chives
Shaved Parmesan

Directions:

Preheat the oven to 375 degrees F.

Rub the cut slices of the squash with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the white pepper. Set the squash, cut side down, on a baking sheet and roast until tender, 45 minutes to 1 hour. Remove from the oven. When cool enough to handle, scoop the flesh from the squash and place in a large bowl, discarding the skin. Mash into a chunky puree with a potato masher, then let cool, about 15 minutes.

Add the remaining 1/4 cup of olive oil, 1/2 teaspoon of the salt, remaining 1/4 teaspoon white pepper, oregano, chopped sage and nutmeg, and work into the warm squash. Sprinkle the flour over the mixture and using your hands, work into a smooth, soft dough. Cover the dough with a damp kitchen towel and let rest for 30 to 45 minutes.

Turn onto a lightly floured surface and divide into 4 equal portions. Roll each portion between your palms into a long rope, about 3/4-inch thick. If the rope won't hold together, return it to the bowl with the remaining dough and work in more flour, 1 teaspoon at a time, as needed. Cut each rope of dough into 3/4-inch long pieces. Press each piece against a gnocchi paddle or the tines of a floured fork, then drop into the lightly floured surface. (Gnocchi also can be placed in a single layer on a lightly floured baking sheet and refrigerated for several hours. Alternately, the gnocchi can be frozen for 1 hour then transferred to an airtight container and frozen for up to 1 month.)

In a large pot, bring 4 quarts of water and the remaining 2 teaspoons of salt to a low boil.

Add the gnocchi in batches and cook just until they float to the top, 1 1/2 to 2 minutes (or 3 minutes for frozen gnocchi.)

For the Balsamic Brown Butter: In a medium saucepan, cook the butter over medium heat until brown bits form and it has a nutty aroma, about 3 minutes. Remove from the heat and add the shallots, balsamic vinegar, and sage. Stir well. Adjust seasoning, to taste.

Remove the gnocchi from the water with a slotted spoon and dry on towels. Transfer to a large serving dish and gently toss to coat with the balsamic butter. Garnish with black pepper, parsley, chives, and shaved Parmesan.

Sources:

Butternut Squash – Little Seed Gardens
Olive Oil – Dancing Ewe Farm
Oregano, Sage and Chives – My Garden
Flour – Wild Hive Farm
Butter – Ronnybrook Farm Dairy
Shallots – Cowberry Crossing Farm

* Sorry about the photo quality. It’s really hard to get good light in my kitchen in the winter.

Osage Oranges

2010-11-23T08:51:00.001-05:00

I love it when Osage Oranges show up in the market in late fall every year. Little Lamoree usually brings them to the Rhinebeck Farmers’ Market and sets out a big fragrant basket of them, but the owner, Georgia is away this year and didn’t bring any to market. I was disappointed, but then a farmers’ market friend tipped me off to a location in Red Hook where some could be foraged, so I was able to pick up a bunch after all.

They are a member of the Mulberry family and they aren’t edible but they produce a lovely citrus aroma that will last for weeks. I like to keep a bowl of them on the counter to enjoy their subtle fragrance. They get a lot of attention from guests as well, who wonder what on earth they are.

Cranberry Sauce with Candied Ginger & Orange

2010-11-22T02:00:00.000-05:00

Cranberry sauce is probably my favorite part of Thanksgiving dinner. This sauce is so easy it practically makes itself. It’s best if you can prepare it a day ahead because it tastes better the second day.

Ingredients:

1 lb Fresh Cranberries
Zest of 1 Orange
1/2 Cup Orange Juice
1/2 Cup Sugar
1/2 Cup Water
2 Tbsp Crystallized Ginger – minced

Directions:

Rinse the cranberries, picking off any stems and discarding the mushy ones. Put them into a sauce pan and add the remaining ingredients. Turn the heat to medium and bring to a boil. Lower the heat to medium-low and continue to cook for 15-20 minutes until all of the berries pop and the sauce thickens. Remove from heat and allow to cool. Cover and refrigerate. Remove from fridge about an hour before serving.

Sources:

Fresh Cranberries – Willows Cranberries via Breezy Hill Orchard

Stuffin’ Muffins

2010-11-21T21:38:00.000-05:00

This is a fun way to serve stuffing for Thanksgiving…and you’ll know exactly how many portions you have.

I’ve included the Bell’s seasoning as a nod to my Mom, who taught me how to prepare a traditional Thanksgiving dinner.

Ingredients:

1 Loaf of Bread
10 Tbsp of Butter
2 Onions – chopped
4 Celery Stalks - chopped
2 Fennel Bulbs – chopped
1 Tbsp Dried Sage
1 Tbsp Dried Thyme
1 Tbsp Bell’s Seasoning
3/4 cup Dried Cranberries
1/2 Cup Walnuts - chopped
2 Cups Low Salt Chicken Stock
3 Eggs – beaten
Salt & Pepper
Cooking Oil Spray

Directions:

Two days before you will make the stuffing, cut the bread into cubes and put them in a paper bag so that it can dry out a little. Leave the the bag on your kitchen counter and give it a shake every now and then.

On the day you will prepare the stuffing, preheat the oven to 400 degrees. Place the cubed bread in a big bowl and add the cranberries and walnuts.

Chop the onion, celery and fennel. Here’s a step by step on chopping fennel. First cut off the fronds. You can save them for making stock.

Cut the bulb in half from top to bottom, then make 1/4 inch slices lengthwise.

Then go back and make 1/4 inch slices crosswise.

Melt 1 stick of butter and set aside. Melt the remaining 2 Tbsp of butter in a large skillet and add the onion, celery and fennel along with a 1/2 tsp salt and a several grinds of black pepper. Saute’ over medium heat until translucent – about 10 minutes.

Meanwhile, get the herbs ready. I always keep whatever fresh herbs I can’t use immediately and set them out to dry out in little wooden bowls so I’ll have them when I need them, especially in winter. So here I’ve crushed the dried sage leaves with a knife and stripped the thyme leaves from the stem. Stir these and the Bell’s Seasoning in to the pan with the onion, celery and fennel.

Pour this mixture over the bread along with the melted butter, chicken stock, eggs, 1/2 tsp salt and several grinds of black pepper, toss well.

Spray the muffin tin with cooking spray. Grab about 1 cup of stuffing in your hands and pressing firmly, allowing juices to be released start to form a ball about the size of a baseball and place each one in the well of a muffin tin. Bake for 45 minutes.

Remove from the oven and allow to cool a bit, then gently ease each muffin out of the tin.

CRANBERRY WALNUT STUFFIN’ MUFFINS

from: at the farmers’ market

Ingredients:

1 Loaf of Bread
10 Tbsp of Butter
2 Onions – chopped
4 Celery Stalks - chopped
2 Fennel Bulbs – chopped
1 Tbsp Dried Sage
1 Tbsp Dried Thyme
1 Tbsp Bell’s Seasoning
3/4 cup Dried Cranberries
1/2 Cup Walnuts - chopped
2 Cups Low Salt Chicken Broth or Vegetable Broth
3 Eggs – beaten
Salt & Pepper
Cooking Oil Spray

DIRECTIONS:
Two days before you will make the stuffing, cut the bread into cubes and put them in a paper bag so that it can dry out a little. Leave the the bag on your kitchen counter and give it a shake every now and then.
On the day you will prepare the stuffing, preheat the oven to 400 degrees. Place the cubed bread in a big bowl and add the cranberries and walnuts. Melt 1 stick of butter and set aside. Melt the remaining 2 Tbsp of butter in a large skillet and add the onion, celery and fennel along with a 1/2 tsp salt and a several grinds of black pepper. Saute’ over medium heat until translucent – about 10 minutes. Stir in the sage, thyme and Bell’s Seasoning. Pour this mixture over the bread along with the melted butter, chicken stock, eggs, 1/2 tsp salt and several grinds of black pepper, toss well. Spray the muffin tin with cooking spray. Grab about 1 cup of stuffing in your hands and pressing firmly, allowing juices to be released start to form a ball about the size of a baseball and place each one in the well of a muffin tin. Bake for 45 minutes. Remove from the oven and allow to cool a bit, then gently ease each muffin out of the tin.
Makes 12-14 muffins

Sources:

Bread – Our Daily Bread, Chatham, NY
Butter – Ronnybrook Farm Dairy
Onions – Migliorelli Farm
Celery – Migliorelli Farm
Fennel Bulbs – Migliorelli Farm
Dried Sage – My garden
Dried Thyme – My garden
Eggs – Quattro’s Poultry

Little Neck Clams with Sun Gold Tomatoes

2010-08-29T20:15:00.001-04:00

Every year in September, Mark & I go out to Montauk to celebrate our wedding anniversary. We were married out there on a cliff overlooking the ocean and it’s been our tradition to go back every year to the very spot where we exchanged our vows. But this year, we aren’t able to go and it’s a little bit of a bummer for us.

But today there was a little ray of sunshine. Joseph Fisheries, who are based out of Montauk just joined the Rhinebeck Farmers’ Market. Today was their first day and we are so fortunate that they will be bringing their fresh catch up to the Hudson Valley each Sunday.

I picked up some Little Neck Clams for our Sunday night dinner and I love those little Sun Gold tomatoes, so I picked up a pint of them too and decided that I would make a pasta dish using both. It came out so good. The kind of good that makes you unashamed to make a slurping fool out of yourself, sopping up every last bit of sauce with a crusty piece of bread.

The clams were so fresh and those little sun gold tomatoes were bursting with sweet juices that combined with the olive oil, butter and briny ocean liquid from the clams to make an remarkably good sauce. So, even though we couldn’t get to Montauk this year, we feel like a little bit of Montauk came to us.

Ingredients:

2 Dozen Little Neck Clams
6 oz Dry Spaghetti
3 Tbsp Olive Oil
3 Garlic Cloves – thinly sliced
1 Shallot – thinly sliced
1/2 tsp Red Pepper Flakes
Salt & Pepper
1 Tbsp Unsalted Butter
1 Pint Sun Gold Tomatoes – rinsed and sliced in half
1/2 Cup White Wine
1 Cup Basil Leaves – chopped

Directions:

Soak the clams in a pot of cold salted water for an hour. Then scrub them to remove any sand on the shells.

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

While the spaghetti cooks, heat the olive oil in a large skillet with the garlic, shallot, red pepper flakes a pinch of salt and a few grinds of black pepper. Saute until the shallot and garlic have softened and are golden, 3-4 minutes. Swirl in the butter. When the butter has melted, add the tomatoes and cook for 2 minutes.

Add the clams and wine. Shake the pot, put the cover on and allow to cook until the clams open, about 10 minutes. Sprinkle the basil over the top. Add the spaghetti and stir to coat the pasta with the sauce. Divide into 2 bowls. Serve with crusty bread.

* Discard any clams that are cracked or do not open.

Serves 2

Sources:

Little Neck Clams – Joseph Fisheries
Olive Oil – Dancing Ewe Farm
Garlic – Keith’s Farm
Cipollini Onion – Rogowski Farm
Butter – Ronnybrook Farm
Sun Gold Tomatoes – Taliaferro Farm
Seyval Blanc “Tribute” – Clinton Vineyards
Basil – Migliorelli Farm
Baguette – Tivoli Bread & Baking Co.

Shrimp & Orzo Salad with Tomato, Basil & Feta

2010-08-28T15:35:00.001-04:00

A nice and easy summer salad to make right now, while the tomatoes are at their peak. Pick up an heirloom variety or two. Don’t be afraid of the ones that aren’t the traditional red color. The orange, green, black and yellow varieties are all delicious too.

Ingredients:

8 oz Dry Orzo Pasta – cooked, drained, tossed with a little oilve oil & chilled
12 Large Shrimp – poached, chilled & sliced in half lengthwise
1 Cucumber – peeled, seeded & chopped
2 Heirloom Tomatoes – cored & chopped
1 Handful Fresh Basil Leaves – chopped
1 Slice Red Onion – chopped
1 Tbsp Capers – *optional
2 oz Feta Cheese – crumbled
1 Lemon – juiced
About 1/2 Cup Olive Oil or about double the amount of juice you were able to get from the lemon
Salt & Pepper

Directions:

In a large bowl, combine the orzo, shrimp, cucumber, tomato, basil, onion, capers and feta cheese. Make the dressing by combining the lemon juice, olive oil, salt and pepper in a jar, cover and shake well. Pour some of the dressing over the other ingredients and toss to combine. Adjust the amount of dressing to your liking. Season with salt and pepper.

Sources:

Cucumber – Migliorelli Farm
Heirloom Tomatoes – Four Winds Farm
Basil – Brittany Hollow Farm
Red Onion – Little Seed Gardens
Olive Oil – Gigi Hudson Valley

Thai Roadside Grilled Chicken

2010-08-10T08:12:00.001-04:00

One of my favorite things about Thailand is all of the incredible street food. It seems as if someone is cooking up something unbelievably delicious on just about every square inch of available roadside space.

We discovered this grilled chicken slathered with a deliciously mysterious coating on a trip to Doi Inthanon National Waterfall Park in Northern Thailand. Vendors set up their wood-fired grills all along the road leading to the park which makes it so convenient to stop off on your way to pick up a picnic lunch. You get a whole grilled chicken – cut up, a bag of sticky rice and a tangy dipping sauce, then off you go with some finger lickin’ goodness.

I remember sitting there on the rocks, pleasantly surprised by how wonderful this grilled chicken was and in awe of the stunning natural beauty of the waterfalls surrounding us when a group of young monks came running past us to jump off the cliffs into the water.

Now that’s divine.

If you shop at the farmers’ market, you’ll often see herbs with the roots still on. This is a great use for those cilantro roots! Just rinse them really well, give them a rough chop and then rinse them again.

Ingredients for the Chicken:

3-4 lb Chicken – cut up into 8 pieces
2 tsp Black Peppercorns
6 Garlic Cloves – roughly chopped
3 Tbsp Cilantro Roots & Stems – roughly chopped
3 Tbsp Fish Sauce

Ingredients for the dipping sauce:

1/2 Cider or Rice Vinegar
1/2 Cup Sugar
1 Clove Garlic – minced
1/4 tsp Salt
1 1/2 tsp Chile Pepper Flakes

For the chicken, pound the peppercorns, garlic and cilantro roots into a paste with a mortar and pestle, add the fish sauce and blend it in. Smear this mixture all over the chicken pieces, then place them in an airtight container. Chill for several hours turning and re-smearing (is that a word?) occasionally.

For the dipping sauce, bring the vinegar to a boil in a small saucepan. Add the sugar and stir until dissolved. Simmer 5 minutes. Work the garlic and salt into a paste using the back of a knife or a mortar and pestle. Combine the garlic paste with the chile pepper flakes and vinegar. Set aside to cool.

When ready to cook the chicken, remove the chicken from the fridge about 1/2 hour prior to cooking while you prepare a charcoal fire. When the coals are hot, place the chicken on the grill bone side down for about 8 minutes. Turn and cook the other side until the chicken is cooked through, 6-8 minutes or until 165°F on a meat thermometer.

Serve with the dipping sauce and sticky rice…eat with your fingers.

Sources:

Chicken – Quattro’s Poultry
Garlic – Keith’s Farm
Cilantro – Migliorelli Farm

Recipe adapted from:

Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid

Basil Infused Olive Oil

2010-08-06T10:42:00.001-04:00

It’s that time of summer when there seems to be more basil available than we know what to do with. Olive oil infused with fresh basil is so easy to make and can be used in so many ways.

It’s perfect drizzled over a plate of fresh mozzarella and sliced tomatoes. I’ve been picking up a variety of heirloom tomatoes every week from Four Winds Farm at the Woodstock Farm Festival. Jay Armour has an astounding selection and their flavor is absolutely incredible so you don’t need to do much more to them than this.

You could also try it drizzled over these Smash Roasted Fingerling Potatoes. A little bit on a plate with a pinch of sea salt and a grind of fresh black pepper is perfect for dipping some crusty bread into. Splash a little on a piece of grilled fish or chicken to add a nice burst of bright summer flavor. Or, you can use it as the oil for making a basil vinaigrette. Have a blast. Get creative…and let me know if you come up with some other ways to use it.

Ingredients:

1 Cup Fresh Basil Leaves
1 Cup Extra Virgin Olive Oil

Directions:

Bring a pot of water to a boil and blanch the basil leaves for 15 seconds. Remove them from the water and lay them out on a clean dish towel. Place another clean dish towel over the top and press all of the moisture out. Transfer the basil leaves to the blender and add the olive oil. Blend until completely smooth.

Pour the oil through a fine mesh strainer with a bowl underneath or through a colander lined with four layers of cheesecloth. You could also try using a coffee filter but the process will be pretty slow. Repeat the straining process 2 more times. Pour the basil oil into a clean jar, cover and chill. Take the oil out of the fridge about a half an hour before you want to use it so that it will become fluid. Use within 2 weeks.

Sources:

Basil – Four Winds Farm
Olive Oil - Gigi Hudson Valley

Shaved Fennel Salad with Arugula & Herbs

2010-08-05T07:24:00.001-04:00

Fennel is one of my favorite salad ingredients. It’s crisp & light and adds a pleasant, mild anise-like flavor that complements a number of salad combinations.

A few years ago, I planted a few borage plants that I picked up from Monkshood Nursery. They keep popping up here and there in the garden. I love the intense blue color of the blossoms and they add a mild cucumber like flavor.

Ingredients:

3-4 Handfuls Arugula
Juice of 1 Lemon ~ about 1/4 cup
1 Tbsp Shallot – finely 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
1/4 Fennel Bulb
2 Radishes
2 Tbsp Mixed Herbs – Such as Tarragon, Chives, Basil, Parsley, Chervil, Borage or Nasturtium Blossoms- chopped

Directions:

Place the arugula in a large mixing bowl.

Squeeze the lemon juice into a jar, add the shallot, salt and pepper. Let sit for 5-10 minutes.

Meanwhile, shave the fennel and radish into paper thin slices. A mandolin works great for this. Add to the bowl with the arugula. Sprinkle the herbs over the top.

Add the olive oil to the lemon juice in the jar, place the lid on and shake well. Add just enough of the dressing to lightly coat the greens. Cover and store the rest in the fridge.

Serves 2

Sources:

Arugula – Sky Farm
Shallot – RSK Farm
Olive Oil – Gigi Hudson Valley
Fennel – Little Seed Gardens
Radish – Migliorelli Farm
Basil – Four Winds Farm
Tarragon, Chives, Borage Blossoms– My garden

Dark Maple-Walnut Ice Cream

2010-08-04T11:16:00.001-04:00

I love having my own ice cream maker. What could be better than getting creative with fresh, local ingredients to whip up a custom batch of ice cream or sorbet?

I picked up a big jug of extra dark maple syrup from the folks at Oliverea Schoolhouse Maple last week, so I thought I’d try to make a dent in it and Maple Walnut Ice Cream seemed like a nice, summery way to do it.

Ingredients:

1 Cup Dark Maple Syrup
1 Cup Whole Milk
2 Cups Heavy Cream
1/2 Cup Walnuts – chopped

Directions:

Place the maple syrup in the fridge for two hours. Combine the maple syrup, milk and heavy cream and pour the mixture into an ice cream maker. Follow the manufacturers instructions for your machine. Add the walnuts during the last 5 minutes of churning. Transfer the ice cream to an airtight container and place in the freezer for a couple of hours.

Sources:

Extra Dark Maple Syrup – Oliverea Schoolhouse Maple
Whole Milk “Creamline” – Ronnybrook Farm Dairy
Heavy Cream – Ronnybrook Farm Dairy

Shakshuka Breakfast Pita with Zatar

2010-08-03T11:46:00.001-04:00

If you’ve ever been to the Rhinebeck Farmers’ Market on Sunday mornings or the Woodstock Farm Festival on Wednesday afternoons, then you’ve probably treated yourself to the falafel at Abas’ Falafel. If you haven’t yet indulged, then you’ve probably at least seen the long line of people waiting patiently in front of their booth for one.

Cathy Naor and her family have quickly developed a reputation for serving authentic, made-to-order falafel using fresh, local ingredients with a laugh and a smile, no matter if the sun is shining or if it's pouring rain.

One day, not long ago, Cathy handed me a container of her homemade sauce for Shakshuka. It was so delicious that I asked her if she would allow me to share it with all of you. She told me that she didn’t have it written down neatly anywhere or in English but that she’d sit down with me and give it to me verbally. Aren’t those always the best kind of recipes?

Ingredients for the sauce:

2 Lbs Tomatoes
2 Tbsp Olive Oil
1 Large Onion – chopped
4 Cloves of Garlic – chopped
2 Green Peppers – chopped
2 Jalapeno Peppers –chopped
1 Small Bunch Cilantro –chopped
2 Tbsp Fresh Basil – chopped
1 28 oz Can Peeled Crushed Tomatoes
2 6 oz Cans Tomato Paste
1 Tbsp Hot Paprika
1 Tbsp Sweet Paprika
1 “Pregnant” Tbsp Ground Cumin
1 Tbsp Salt

Ingredients for the Breakfast Pitas:

12 eggs
12 Pita Bread
1/4 Cup Zatar * optional

Directions:

Bring a large pot of water to a boil. Score an X in the bottom of each tomato and drop them into the pot of water for 15 seconds. Remove the tomatoes and run under cold water. Peel off the skin and discard, then finely chop the tomatoes or pulse in a food processor for a minute or two.

Heat the olive oil in a big soup pot, add the onion, garlic, peppers, jalapenos, cilantro and basil. Saute for 1-2 minutes. Add the chopped fresh tomatoes, canned tomatoes, tomato paste, both paprikas, cumin and salt. Bring to a boil, then reduce to a simmer. Simmer for 40 minutes.

At this point you can portion out half of the sauce to freeze for later use. With the sauce remaining in the pot, use a ladle to create 6 dimples in the sauce, each one big enough to fit an egg in. One at a time, crack the eggs into a small bowl and gently slip the egg into one of the dimples. Continue until all of the dimples are filled. Put the cover on the pot and allow the eggs to poach in the sauce for 3-4 minutes.

Meanwhile, warm the pita in the oven or on a hot cast iron skillet. Lift each egg along with some of the sauce out of the pot and place on top of the pita bread. Sprinkle a little Zatar over the top of the eggs.

Repeat with the remaining 6 eggs.

Makes 12 Breakfast Pitas

Sources:

Tomatoes – Migliorelli Farm
Onions – Rogowski Farm
Garlic – Keith’s Farm
Peppers – Taliaferro Farms
Jalapenos – Brittany Hollow Farm
Cilantro – Little Seed Gardens
Basil – Four Winds Farm
Paprika – Bradley Farm
Eggs – Northwind Farms

Fingerling Potato Salad with Fresh Herbs

2010-08-02T09:00:00.001-04:00

This potato salad is easy to make and is perfect to take on a picnic since it’s tossed with a vinaigrette, not mayonnaise and is delicious at room temperature. Use whatever herbs you have on hand.

Ingredients:

1 Lb Fingerling Potatoes
Salt
3 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
6 Tbsp Olive Oil
Fresh Herbs, such as Basil, Chives, Tarragon, Parsley or Dill
Salt & Pepper

Directions:

Place potatoes in a large pot and cover with water by 1 inch. Add a generous pinch of salt and bring to a boil. Lower heat to a simmer and cook until fork tender. Drain the potatoes and set aside to cool for 20 minutes.

Meanwhile, add the lemon juice to a small mason jar with a pinch of salt. Let that sit for a few minutes then add mustard, olive oil and a few grind of black pepper. Shake vigorously. When the potatoes have cooled, slice them in half lengthwise and pour 1/4 cup of the dressing over them. Chop the herbs, add them the bowl and give everything a toss. Season with salt and pepper.

Serve with the remaining dressing on the side.

Sources:

Potatoes – Brittany Hollow Farm
Herbs – My Garden

Sugar Plum Pillows

2010-07-31T09:15:00.000-04:00

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

2010-07-30T20:09:00.001-04:00

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

2010-07-29T21:25:00.001-04:00

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

2010-07-27T16:14:00.001-04:00

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

2010-07-25T07:26:00.001-04:00

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

2010-07-24T09:00:00.000-04:00

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

2010-07-23T09:22:00.000-04:00

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 – Northwind Farms
Tomatillos – Veritas Farm
Jalapeno Peppers - Brittany Hollow Farm
Summer Onion – Little Seed Gardens
Cilantro – Cowberry Crossing Farm
Corn Tortillas – Hot Bread Kitchen
Goat Cheese – Coach Farm

Red Currant Sorbet with Lime Zest

2010-07-22T09:36:00.000-04:00

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

2010-07-21T07:56:00.001-04:00

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 – Gigi Hudson Valley
Summer Onions – Taliaferro Farms
Garlic – Keith’s Farm
Yellow Squash – Brittany Hollow Farm
Zucchini – Brittany Hollow Farm
Eggplant – Little Seed Gardens
Tomatoes – Migliorelli Farm
Basil – Mead Orchards
Merguez – Dancing Ewe Farm

Apricot, Walnut & Camembert Sandwiches

2010-07-20T07:15:00.000-04:00

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

2010-07-19T10:30:00.000-04:00

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

2010-07-18T12:00:00.000-04:00

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 beat 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 – Cabot
Eggs – Fertile Minds Cooperative
Sour Cream – Hudson Valley Fresh

Maple Grilled Peaches on Rosemary Skewers

2010-07-17T16:45:00.000-04:00

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

2010-07-17T01:00:00.000-04:00

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

2010-07-16T16:40:00.001-04:00

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

2010-07-15T11:00:00.000-04:00

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

2010-07-15T00:00:00.000-04:00

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

2010-07-13T17:15:00.000-04:00

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

2010-07-12T09:43:00.001-04:00

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

2010-07-11T17:32:00.001-04:00

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

2010-07-08T14:12:00.001-04:00

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

2010-07-03T15:15:00.001-04:00

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

2010-07-01T13:51:00.001-04:00

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

Yogurt with Blueberries, Granola & Honey

2010-06-28T08:56:00.001-04:00

Do you need a recipe for this? No. All you really need to know is that blueberries are in season and they are incredible. So, get out there and get some.

Ingredients:

3/4 Cup Plain Yogurt
1/4 Cup Granola
1 Tbsp Honey
1/2 Cup Blueberries

Directions:

Scoop the yogurt into a bowl, top with granola, honey and blueberries and voila! Breakfast.

Sources:

Plain Creamline Yogurt – Ronnybrook Farm Dairy
Georgia’s Granola – Little Lamoree
Honey – Ray Tousey
Blueberries – Mead Orchards

Squash Blossom Corn Fritters

2010-06-27T18:58:00.001-04:00

Brittany Hollow Farm had these gorgeous squash blossoms at the Rhinebeck Farmers’ Market today. Since they are so delicate, it’s best to use them the same day that they are picked. So, these fritters became today’s after market snack. Mark finished them off while they were still warm.

Ingredients:

24 Squash Blossoms
1 Egg
1/2 Cup Milk
1/4 tsp Salt
3/4 Cup Corn Flour
Olive Oil

Directions:

Slice the squash blossoms into thin ribbons. In a mixing bowl, beat the egg, milk and salt. Stir in the corn flour to create a batter. Fold in the squash blossoms.

Fill a saucepan with 1” of olive oil and place over medium-high heat. Test the oil by dropping a bit of batter in it. When the oil sizzles, it is hot enough to begin. Add the batter by the spoonful into the hot oil without crowding the fritters. Turn the fritters occasionally and and remove them when they are golden brown. Drain on paper towels. Repeat with the remaining batter. Sprinkle with salt.

These fritters are nice served with a little marinara sauce for dipping.

Makes 8-10 Fritters.

Sources:

Squash Blossoms – Brittany Hollow Farm
Egg – Feather Ridge Farm
Milk – Ronnybrook Farm Dairy
Corn Flour – Wild Hive Farm

Sesame-Ginger Steak Salad

2010-06-26T11:08:00.001-04:00

This is a tasty salad for those hot summer nights when you want something light but still satisfying and without having to spend alot of time at the stove.

Ingredients:

1 Lb Ribeye Steak

2 Tbsp Rice Wine Vinegar

2 Tbsp Shoyu, Tamari or Soy Sauce

1/4 Cup Sesame Oil

2 Tbsp Canola Oil

2 tsp Sugar

1” Fresh Ginger – finely minced

1 Small Garlic Clove – finely minced

A Few Handfuls of Mesclun, Baby Arugula or Spinach

1 Carrot – peeled and grated

1 Handful Sugar Snap Peas – blanched and sliced in half

2 Scallions – thinly sliced

2 tsp Sesame Seeds – black and white

Directions:

Trim off excess fat on the steak. Prepare the marinade/salad dressing by combining the rice vinegar, shoyu, sesame oil, canola oil, sugar, ginger and garlic. Pour 2/3 of this into a large zip top plastic bag. Reserve the remaining 1/3 for the salad dressing. Add the steak to the plastic bag and seal it pressing out the air. Place the bag in the fridge for a few hours and allow the steak to marinate.

Prepare a charcoal fire or heat a cast iron skillet over medium-high heat. Remove the steak from the plastic bag and discard the marinade. Place the steak over the hot coals or into the hot skillet and sear for 3 minutes on each side for medium-rare. Transfer the steak to a cutting board and allow the steak to rest while you prepare the salad.

In a large bowl, combine the lettuce, carrot, sugar snap peas, scallions, sesame seeds and the remaining 1/3 of the dressing. Toss to distribute the dressing. Slice the steak against the grain into 1/2 thick slices and arrange over the top of the salad. Serves 2.

Sources:

Ribeye Steak – Northwind Farms
Green Garlic – Mead Orchards
Baby Arugula – Sky Farm
Carrot – Migliorelli Farm
Sugar Snap Peas – Migliorelli Farm
Scallions – Cowberry Crossing Farm

Herbed Ricotta Pizza

2010-06-25T17:27:00.001-04:00

Ingredients:

Pizza Dough – I cheat and use store bought
1 Cup Ricotta
1/2 Cup Herbs – Basil and/or Sorrell – cut into chiffonade
1 Small Clove Garlic - minced
2 Tbsp Olive Oil
Salt & Pepper
Red Onion – thinly sliced
1/4 Cup Pecorino – grated

Directions:

Combine the ricotta, herbs, garlic, olive oil, salt and pepper. Smear this over the pizza dough. Scatter the red onion over the ricotta. I like to use this tool to shave the red onion over the pizza. Sprinkle the pecorino over the onion and drizzle a little bit of olive oil over the top. Season with salt and pepper.

Bake at 475° for 20 minutes or until the cheese is browned.

Sources:

Ricotta – Dancing Ewe Farm’s Mucca
Basil – Little Seed Gardens
Sorrell – Taliaferro Farms
Green Garlic – Migliorelli Farm
Olive Oil – Dancing Ewe Farm
Pecorino – Dancing Ewe Farm

Smoked Trout Salad with Creamy Horseradish & Dill Dressing

2010-06-22T15:45:00.001-04:00

Last Wednesday I saw a bunch of tender leafy greens that I had never seen before at Four Winds Farm booth at the Woodstock Farm Festival. I asked the grower, Jay Armour about it and he told me it was Wild Watercress and to go ahead and have a taste. It has a delicate little leaf and a few pretty flower buds but don’t let that fool you because it packs a lot of flavor. I decided to combine it with the frisee for a little added kick. The creaminess of the dressing balances nicely with the peppery bite of the watercress.

Ingredients for the salad:

1 Whole Smoked Trout
1/2 bunch Frisee
1/2 bunch Watercress
1/2 Bulb Fresh Fennel
1 Shallot
1 Small Apple – peeled, cored and julienned
1/4 Cup Fresh Dill – chopped
Fresh Black Pepper

Ingredients for Creamy Horseradish & Dill Dressing:

1/2 Cup Heavy Cream
1/4 Cup Prepared Horseradish
2 Tbsp Olive Oil
1 Tbsp Cider Vinegar
2 tsp Fresh Dill
Pinch Cayenne Pepper

Directions:

In a large salad bowl, break the smoked trout into small pieces, discarding any bones. Tear the frisee and watercress into small pieces and add that the bowl. Shave the fennel and shallots into fine slices and add them to the bowl. I like to use a mini mandolin for this. Add the apple, fresh dill and several grinds of black pepper.

Prepare the dressing by combining all of the dressing ingredients into a jar. Cover and shake vigorously. Pour the dressing over the salad and toss to distribute.

Sources:

Smoked Trout – Lenny B
Frisee – Taliaferro Farms
Wild Watercress – Four Winds Farm
Baby Fennel – Migliorelli Farm
Apple – Mead Orchards
Dill – Little Seed Gardens
Cream – Milk Thistle Farm
Olive Oil – Gigi Hudson Valley

Quinoa & Chickpea Salad

2010-06-16T08:32:00.001-04:00

This is one of those salads that can roll with the seasons using whatever vegetables you happen to find in the farmers’ market that week. Keeping the quinoa and chick peas as a base, you can try it with snap peas, tomatoes, grated beets or peppers. You can also try substituting different herbs like dill, tarragon or mint. I like to make a big batch and keep it in the fridge all week for lunches and snacks. It’s really simple to put together, holds up really well and actually tastes better the longer it sits.

If you haven’t had quinoa before (pronounced keen wah), I suggest you give it a try. Most health food stores carry it and I’ve even seen it in the regular grocery stores as well. It’s as simple to prepare as cooking rice. Quinoa is an ancient grain that was prized by the Incas and is one of the few plants that is a complete protein, plus it’s gluten free.

Ingredients:

1/2 Cup Quinoa
1 Cup Water
Pinch of Salt
Juice of 1 Lemon
3-4 Tbsp Olive Oil (roughly twice as much as the lemon juice)
Salt & Pepper
2 Carrots
3 Radishes
3 Scallions - sliced
1 Small Garlic Clove - minced
4 Stems of Basil – leaves only, cut into chiffonade
1 Can of Chick Peas – drained and rinsed
1 Bunch of Arugula or Lettuce

Directions:

Put the quinoa in a sauce pan and cover with the water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook for 20 minutes until all of the water is absorbed. Turn off the heat and let the pot sit covered for 5 minutes. Then transfer the cooked quinoa to a big bowl spreading it out so that it cools.

Meanwhile, prepare the dressing by combining the lemon juice, olive oil, salt and pepper in a jar. Put the lid on and shake vigorously.

Slice the carrots and radishes as thinly as possible. I use this tool to make paper thin slices. It does the job quickly and easily. When the quinoa has cooled, add the carrots, radish, scallion, garlic, basil and chick peas. Drizzle the dressing over the top and toss everything together. Cover and chill for at least an hour. When you are ready to serve. Mound some arugula on a plate and top with a few scoops of the quinoa salad.

Sources:

Carrots – Migliorelli Farm
French Breakfast Radishes – Migliorelli Farm
Scallions – Brittany Hollow Farm
Green Garlic – Mead Orchards
Basil – Little Seed Gardens
Arugula – Sky Farm
Olive Oil – Gigi Hudson Valley

Shrimp and Vegetable Spring Rolls

2010-06-15T09:33:00.001-04:00

These spring rolls make a nice warm weather lunch or light dinner. Especially on those days when you’d rather not cook over heat. Light, refreshing and healthy.

Ingredients for the Spring rolls:

6 Large Shrimp
6 Rice Paper Sheets
1/2 Cup Cilantro Leaves
1/4 Cup Mint Leaves
1 Cup Julienned Carrot
1 Cup Julienned Cucumber
2 Cups Pea Shoots, Watercress or Shredded Lettuce
1 Cup Scallion – finely sliced

Ingredients for the Dipping Sauce:

2 Tbsp Lime Juice (save the lime rinds)
1 Tbsp Fish Sauce
1 Tbsp Light Brown Sugar
1 tsp Hot Sesame Oil (or sesame oil with chili flakes added)
1 Tbsp Chopped Peanuts
6 Mint Leaves – minced
6 Cilantro Leaves – minced

Directions:

Make the dipping sauce by whisking together all of the ingredients in a bowl. Set the sauce aside.

Place the shrimp in a small saucepan and cover with water by one inch. Add the lime rinds and place the pan over medium-high heat. When the shrimp are pink, remove the pot from the heat, drain, discard the lime rinds and rinse the shrimp under cold water. When cool enough to handle, remove and discard the shells. Slice the shrimp in half lengthwise and remove the black vein.

Fill a large wide plate or bowl with hot water. One at a time, place the rice paper sheets into the hot water for about 1 minute to soften. Lay the softened sheet on a clean cutting board. About 2/3 of the way down the sheet (closest to you) place a few cilantro and mint leaves, then place 2 pieces of shrimp, cut side up, onto the paper. On top of the shrimp, add a layer of carrot, then cucumber, pea shoots, scallions and a couple more leaves of mint and cilantro.

Fold the bottom portion of the rice paper sheet up and over the filling and press gently toward yourself to form a firm package. Continue to roll away from you, fold the sides in and continue to roll to the top. Continue with the remaining 5 sheets. Serve with the dipping sauce.

Makes 6 rolls.

Sources:

Cilantro – Little Seed Gardens
Mint – My Garden
Carrots – Migliorelli Farm
Pea Shoots – Little Seed Gardens
Scallions – Brittany Hollow Farm

Thai Chicken with Basil & Chiles

2010-06-13T20:11:00.001-04:00

Thai Chicken with Basil and Chiles (Gai Pad Gra Pow)

Back in 2000, I spent a couple of months in Thailand and had the opportunity to take cooking classes in the northern city of Chiang Mai where I learned to prepare all of the classic Thai dishes. This dish became one of my favorites, but it can be a challenge to find all of the ingredients for it. So when I saw Thai Basil for sale at Little Seed Garden’s booth at the Rhinebeck Farmers’ Market, I decided to pick some up. Since I no longer live in New York City where you can pretty much find any ingredient you could ever want, I suggest some substitutions for some of the harder to find items.

Ingredients:

1 Lb Chicken Breast – sliced into bite sized pieces
1 Tbsp Coconut Oil or Canola Oil
3 Garlic Cloves – minced
1 Shallot or Small Onion – thinly sliced
4 Small Green Chiles – seeded & minced
1/4 Cup Chicken Broth
1 Tbsp Fish Sauce
2 tsp Palm Sugar, Turbinado Sugar or Light Brown Sugar
1 tsp Shoyu or Soy Sauce
1/4 tsp Freshly Ground Black Pepper
1 Bunch Holy or Thai Basil – leaves only, about 1 1/2 loosely packed cups
1 Tbsp Fresh Lime Juice

Directions:

Heat a wok until hot. Add the oil and wait until it is hot but not yet smoking. Add the onion and stir fry 1-2 minutes, then add the garlic and stir fry until golden. Add the chicken and stir constantly until it becomes opaque. Add the chiles and stir fry 1-2 minutes. Add the broth, fish sauce, sugar, shoyu and pepper and stir fry for another 1-2 minutes. Add the basil and stir until wilted but still bright green. Turn off the heat and stir in the lime juice.

Serve with rice.

2 Servings

Sources:

Chicken – Northwind Farms
Green Garlic – Migliorelli Farm
Thai Basil – Little Seed Gardens

Baby Summer Squash with Chive Blossoms

2010-06-08T16:27:00.001-04:00

One of my favorite things about shopping at the farmers’ market is finding baby vegetables. At various times throughout the season you can find baby fennel, baby carrots, baby beets, baby turnips and this week it was baby yellow squash. You won’t find these mini versions in your grocery store. I don’t know why it is but I am always drawn to these tiny offerings. Perhaps it’s because they are more tender than the larger versions that come along later in the season. Probably it’s just that I find them so damn cute.

This recipe is simple but quite tasty. The green garlic and chive blossoms add a nicely subtle touch of oniony-garlic goodness to an otherwise bland vegetable.

Ingredients:

6 Baby Summer Squash (or 2 regular size)
1/2 Head Green Garlic – thinly sliced
1 Tbsp Unsalted Butter
1 Tbsp Olive Oil
1/4 Cup Water
2 Chives with Blossoms – stems thinly sliced and flowers separated
Salt & Pepper

Directions:

Wash the squash and trim both ends. Slice them thinly lengthwise. A mandolin works wonderfully for this.

Place a large saute pan over medium high heat and add the butter and olive oil. When the butter sizzles add the green garlic and cook until it softens and becomes golden. Add the yellow squash slices and sprinkle with salt and pepper. Saute for a couple of minutes, then add the water, turn the squash over and cover with a lid. Cook for 8-10 minutes turning occasionally until the squash is tender all the way through.

Transfer the squash to a plate and sprinkle the chives and chive blossoms over the top.

Sources:

Baby Summer Squash – Migliorelli Farm
Green Garlic – Mead Orchards
Olive Oil – Gigi Hudson Valley
Butter – Cabot
Chives – My Garden

Sweet Cherry Crumble & Cherry Vanilla Soda

2010-06-07T10:44:00.001-04:00

Sweet Cherries are now in season and while I am usually satisfied to just sit back and eat them straight out of a bowl, I also like to get a little creative with them. This is actually two recipes in one, which is a great way to economize and also have a little fun. The cherries get stewed briefly which provides the syrup for the soda and then the strained cherries are used to make the Sweet Cherry Crumble.

Ingredients:

1 1/2 Cups Sweet Cherries
1 1/2 Cups Water
1 Cup Sugar
1/2 tsp Vanilla Extract
1/2 tsp Arrowroot
1 Tbsp Ginger Preserves *optional
1/4 Cup Pastry Flour
1/4 Cup Brown Sugar
1/8 tsp Ground Cinnamon
Pinch of salt
3 Tbsp Unsalted Butter – cut into small cubes

Directions:

Preheat oven to 350°

Remove the pits and stems from the cherries. I do this by giving them a squeeze and then pulling the pit out. Combine the cherries, water and sugar in a saucepan and place it over medium-high heat. Bring to a boil, then reduce to medium low and simmer for 15 minutes. Remove from the heat and stir in the vanilla extract.

Strain the liquid into a jar and put in the fridge to chill. Use this syrup to make Cherry Vanilla Soda. Just add an ounce or two to a glass filled with ice and pour seltzer over the top. Adjust the amount of syrup you use according to your taste.

Now, back to the Cherry Crumble. Sprinkle the arrowroot over the strained cherries and stir it in thoroughly. Stir in the ginger preserves. Spoon the cherries into two ramekins or individual mini baking dishes.

In a separate bowl, combine the pastry flour, brown sugar, cinnamon and salt. Add the butter and work the mixture with your fingers to a crumbly texture. Sprinkle this over the cherries.

Bake for 20 minutes.

A little scoop of vanilla ice cream on top wouldn’t hurt. Ronnybrook Farm Dairy makes a delicious one.

Makes 2 individual crumbles and a few Cherry Vanilla Sodas.

Sources:

Cherries – Mead Orchards
Pastry Flour – Wild Hive Farm
Butter – Cabot

Smoked Turkey & Baby Arugula Sandwich with Bacon Mayo

2010-06-06T16:01:00.001-04:00

This is the kind of lunch I like to make for myself when I get back home from a day at the farmers’ market. It’s quick & easy yet tasty and satisfying…and almost everything comes from the market.

Ingredients:

1 Sandwich Roll
2 Slices Bacon – cooked and crumbled
2 Tbsp Mayo
2 oz Smoked Turkey – sliced
1 Handful Baby Arugula
Salt & Pepper

Directions:

Slice the sandwich roll in half lengthwise. Combine the crumbled bacon and mayo and smear on both sides of the roll. Add the baby arugula and top with the sliced smoked turkey. Sprinkle with salt and pepper to taste.

Sources:

Sandwich Roll – Our Daily Bread
Bacon – Northwind Farms
Smoked Turkey – Quattro’s Poultry
Baby Arugula – Sky Farm

Halibut Pouches filled with Garlic Scapes

2010-06-05T14:53:00.001-04:00

Garlic Scapes are one of those things that I get really excited about when they come to market. Each spring the flower of the hard neck garlic emerges from the earth and begins to wind its way skyward. Farmers then remove the flower bud along with the curvy stem so that all of the energy that would have gone into producing the flower goes back down to the bulb to produce the garlic that will be harvested later in the season. What that means for us is that these beautiful Garlic Scapes make it to the market for just a few short weeks each year. They have a mellow garlic flavor that is well suited to pairing with delicate flavors like fish, so I wanted to create a dish where both the subtle flavor of garlic as well as their gorgeous curves would be featured.

Darryl Mosher of Brittany Hollow Farm in Rhinebeck, NY gave me the idea of shaving the garlic scapes into paper thin strips using a vegetable peeler. I think this is a brilliant way to handle them and just goes to show that if you aren’t familiar with how to prepare something that you see in the market, ask the grower…chances are they’ve been preparing it for dinner too and have a great idea to share with you.

Ingredients:

1 1/2 lbs Fish Fillets, such as halibut, striped bass or flounder - cut into 4 pieces
1 Bunch Garlic Scapes
2 Tbsp Unsalted Butter - softened
Salt & Pepper
1 Bunch Baby Fennel
8 Fingerling Potatoes
1/4 Cup Fresh Herbs, such as basil, dill, chervil or tarragon - chopped
2 Tbsp Extra Virgin Olive Oil

Directions:

Preheat oven to 350 degrees. Using a vegetable peeler, shave the garlic scapes in long thin strips. Slice the fennel into thin slices. A mandolin works wonderfully to produce even, paper thin slices. Slice the potatoes lengthwise a bit thicker than the fennel. Place 4 sheets of 14" x 16" parchment paper on a countertop, brush the paper with the softened butter and sprinkle with salt & pepper. Line the center of each sheet of parchment with the potato and fennel slices then drizzle them with the olive oil and sprinkle with salt and pepper. Season the fish with salt and pepper as well and place on top of the potatoes. Pile the garlic scapes on top of the fish. Sprinkle with the fresh herbs.

Fold the paper over and tuck the ends under to make a sealed package. Place the packets on a baking sheet and bake for 15-20 minutes. Serve one pouch to each person allowing them to cut the paper open at the table inhaling the mellow garlic goodness as the steam escapes.

*This can also be prepared in a foil pouch and cooked on a charcoal grill.

Serves 4

Sources:

Garlic Scapes – Brittany Hollow Farm
Butter – Cabot
Baby Fennel – Migliorelli Farm
Potatoes – RSK Farm
Herbs – Little Seed Gardens
Olive Oil – Gigi Hudson Valley

Roasted Beet Salad with Goat Cheese & Dill

2010-06-04T18:41:00.001-04:00

This salad was a staple on the menu at my restaurant, Black Eyed Suzie’s Organic Cafe. Sometimes you put something on the menu and it becomes impossible to ever take it off. That was the case with this salad. It had it’s own fan club.

Ingredients:

1 Bunch of Beets – I used Chiogga Beets
1 Tbsp Olive Oil
1 Tbsp White Wine Vinegar
1 Shallot or 1/4 Small Red Onion – finely sliced
2 Tbsp Fresh Dill – chopped
1 Bunch Arugula – washed, dried and torn
4 oz Goat Cheese - crumbled

Directions:

Preheat the oven to 375°

Trim the greens off of the beets and save them for another use. Scrub the beets. I like to use an all natural vegetable brush for this job. Coat them with a little bit of olive oil and place them on a baking sheet. Roast them in the oven for 30-45 minutes until they are soft enough for a knife to easily pierce them. The length of time will vary depending on the size of the beets.

Remove the beets from the oven and let them cool a bit. When they are cool enough to handle, remove the skins. They should slip off easily. Slice the beets or cut them into chunks and sprinkle the vinegar over the top and give them a gentle toss. Put them in the fridge to chill.

When you are read to assemble the salad. Remove the beets from the fridge and toss them with the shallot and fresh dill. Place the beet mixture on a bed of arugula and top with crumbled goat cheese.

Sources:

Chiogga Beets – Migliorelli Farm
Olive Oil – Gigi Hudson Valley
Dill – Little Seed Gardens
Baby Arugula – Sky Farm
Goat Cheese – Lynnhaven

Sesame Ginger Sugar Snap Peas

2010-05-31T12:26:00.001-04:00

I’m seeing sugar snap peas showing up in the farmers’ market. This is a quick way to prepare them. You can eat them right away as a side dish while they are warm or refrigerate them and take them on a picnic.

Ingredients:

1 Lb Sugar Snap Peas
1 Tbsp Rice Wine Vinegar
1 Tbsp Shoyu, Tamari or Soy Sauce
2 Tbsp Sesame Oil
1 Tbsp Canola Oil
1 tsp Sugar
1” Fresh Ginger – finely minced
1 Small Garlic Clove – finely minced
1 tsp Sesame Seeds
1 tsp Black Sesame Seeds

Directions:

Set a large pot of salted water over high heat and bring to a boil. Using a pairing knife, trim the stem end of the sugar snap peas pulling the stringy part off along with it.

Make the dressing by combining the rice vinegar, shoyu, sesame oil, canola oil, sugar, ginger and garlic in a jar. Screw the lid on tightly and shake vigorously.

Drop the sugar snap peas in the boiling water and cook them for about 3 minutes. Drain and rinse under cool water. Then put the sugar snap peas in a bowl, add the dressing and the sesame seeds and give it all a good toss. These can be eaten right away or chilled.

Sources:

Sugar Snap Peas – Migliorelli Farm
Garlic – Green Garlic from Migliorelli Farm

Fresh Peas with Green Garlic & Prosciutto

2010-05-29T11:29:00.001-04:00

Fresh Peas are divine…and I can’t believe I’m saying that because I hated peas as a child. But, I’ve since learned that fresh peas are a totally different story. So when I saw a big bushel of them this past Wednesday at Migliorelli Farm’s stand at opening day of the Woodstock Farm Festival I knew I’d be going home with some. Green Garlic is also in season, so I grabbed a bunch of that too.

This recipe is really easy once you shell the peas. You could transform this recipe into a pasta dish but I like to really taste the peas so I eat them just like this. I had them this morning with some eggs for breakfast and I have to say it was a great way to start the day.

Ingredients:

1/2 Tbsp Olive Oil
1/2 Tbsp Butter
1 Bulb Green Garlic – thinly sliced
1 Slice Prosciutto – thinly sliced
1 Cup of Shelled Fresh Peas
1/4 Cup Water
Freshly Ground Black Pepper

Directions:

Heat the olive oil and butter in a saute pan. Add the green garlic and prosciutto and cook until both are golden. Stir in the peas and add the water. Cook until the peas are tender but still bright green and the water has reduced to create a sauce, about 3-4 minutes. Add several grinds of fresh black pepper.

Sources:

Olive Oil – Gigi Market
Butter – Cabot
Green Garlic – Migliorelli Farm
Fresh Shell Peas – Migliorelli Farm

Grilled Romaine Salad

2010-05-21T11:21:00.001-04:00

This salad is my Hudson Valley take on the classic Caesar Salad. Grilling the romaine lettuce may seem unusual but the charred leaves contribute a wonderful smoky element to the salad that I have fallen in love with. Trust me, if you haven’t tried this already, give it a whirl. I think you’ll be pleasantly surprised.

The folks at Dancing Ewe Farm in Granville, NY headed to their farm in Italy just after the close of the Rhinebeck Farmers Market in November. They arrived there just in time for the olive harvest and lucky for us they have brought their homemade olive oil back the Hudson Valley for us to enjoy. I’ve used it here to brush on the romaine leaves before grilling.

Ingredients:

2 Heads Romaine Lettuce – cut in half lengthwise
1 Tbsp Olive Oil
1 Small Garlic Clove
3 Anchovy Filets
3/4 Cup Creme Fraiche
Juice & Zest of 1 Lemon
Salt & Pepper
Caciotta Cheese - for shaving over the top
Baguette – sliced and toasted

Directions:

Make the dressing by pounding the garlic clove and the anchovy filets in a mortar and pestle. Stir this into the creme fraiche. Add the lemon zest and juice and stir to combine. Season with salt and pepper.

Brush the cut side of the romaine with olive oil and sprinkle with salt and pepper. Place on a hot grill for a few minutes until the leaves are lightly charred.

Place the charred romaine wedges on a plate and drizzle the dressing over the top. Top with a few cheese shavings and serve with toasted baguette slices.

*The recipe for the dressing is from Jamie Oliver’s Favourite Winter Salad

Sources:

Romaine Lettuce – Little Seed Gardens
Olive Oil – Dancing Ewe Farm
Garlic – Hearty Roots Farm
Creme Fraiche – Ronnybrook Farm Dairy
Caciotta Cheese – Dancing Ewe Farm
Baguette – Our Daily Bread

Rhubarb Ginger Oat Squares

2010-05-15T09:39:00.001-04:00

Ingredients:

2 Cups Sliced Rhubarb
3 Thin Slices of Fresh Ginger
1 Cup Sugar
1 Cup Water
1 Cup Rolled Oats
1 Cup Pastry Flour
1/2 tsp Baking Soda
Pinch of Salt
1/8 tsp Ground Ginger
1/2 Cup Light Brown Sugar
1/2 Cup Chopped Walnuts
1 Stick Unsalted Butter – cut into chunks

Directions:

Preheat oven to 350°

Combine the rhubarb, fresh ginger, sugar and water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate. (Save the syrup for making Rhubarb Ginger Soda). Allow the rhubarb pulp to cool then remove and discard the sliced ginger.

Combine the oats, flour, baking soda, salt, ground ginger, brown sugar, walnuts and butter in a bowl. Work with your fingers to a crumbly texture.

Butter a 9x9 square baking dish. Pour 3/4 of the oat mixture into the dish and press firmly to cover the bottom of the dish. Spread the rhubarb pulp over this and then top with the remaining 1/4 of the oat mixture.

Bake for 30-35 minutes. Cool and then slice into squares.

Sources:

Rhubarb – Joan Reynolds, Bearsville, NY
Flour – Wild Hive Farm
Butter – Cabot

Rhubarb Ginger Syrup

2010-05-13T12:43:00.001-04:00

This syrup can be used to flavor seltzer to make a refreshing rhubarb soda. It can also be added to a glass of Champagne or Prosecco for a light springtime cocktail.

Ingredients:

2 Cups Sliced Rhubarb
3 Thin Slices of Fresh Ginger
1 Cup Sugar
1 Cup Water

Directions:

Combine the rhubarb, ginger, sugar and water in a saucepan and bring to a boil. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Then pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate.

*Save the rhubarb pulp for making Rhubarb Oat Squares. Recipe to follow.

Sources:

Rhubarb – Joan Reynolds, Bearsville, NY

Spring Farmers’ Market Lunch

2010-05-11T13:07:00.001-04:00

The Rhinebeck Farmers’ Market opened for the season this past Sunday and it feels great to be back. It’s been such a warm Spring that the farmers had a lot more available for sale than in past seasons on opening day. Several of my purchases made their way into today’s lunch of Grilled Asparagus, Smoked Pheasant Sausage, Hard Boiled Egg and Chives.

The asparagus was drizzled with a little olive oil, salt and pepper and then tossed into a hot cast iron grill pan. The eggs were cooked using my favorite method of bringing the eggs and water to a boil, then reducing to a simmer for 9 minutes. Drain the eggs and then run cold water over them and put them in the fridge. The smoked pheasant sausage is ready to go, just sliced it up. Simple, local and delicious.

Sources:

Asparagus – Taliaferro Farms
Smoked Pheasant Sausage – Quattro’s Poultry Farm
Eggs – Lucie Piedra, East Durham, NY
Chives – My Garden

Rhubarb Curd

2010-05-10T12:06:00.001-04:00

Nothing says Spring like rhubarb. If you like lemon curd, you’ll probably like this rhubarb curd too. I like to spread it on crepes and then roll them up for a weekend breakfast or a sweet snack.

Ingredients:

6 Stalks of Rhubarb
1/3 Cup Sugar
1 Tbsp Lemon Juice
1 Tbsp Water
6 Egg Yolks
1/2 Cup Sugar
2 Tbsp Lemon Juice
Pinch Salt
2 Tbsp Unsalted Butter – cubed

Directions:

Slice the rhubarb into chunks. You should have about 2 1/2 cups. Place in a sauce pan with 1/3 cup sugar, 1 Tbsp lemon juice and 1 Tbsp water. Stew over medium-low heat stirring occasionally until the rhubarb falls apart, about 15 minutes. Set aside to cool. Puree until smooth. You should have about 1 cup of rhubarb puree.

Whisk the egg yolks, 1/2 cup sugar and salt in a bowl and place over a double boiler on medium-low heat whisking constantly. Add 1 cup of rhubarb puree and continue to whisk until the mixture reaches 160°, about 10 minutes. Remove from the heat and whisk the butter in one chunk at a time.

Cool to thicken.

Makes about 2 Cups and will keep in the fridge for about a week.

* I was hoping that this curd would come out a pinkish color but because of the vibrant orange color of the yolks of Lucie’s chicken eggs, it came out more orangey in color…but still quite delicious.

Sources:

Rhubarb – Joan Reynolds, Bearsville, NY
Eggs – Lucie Piedra – East Durham, NY
Butter – Cabot, VT

Buttermilk Pancakes with Neal’s Maple Syrup

2010-04-27T08:03:00.001-04:00

Maple sugaring season has just about ended here in the Northeast and my old high school friend, Neal was kind enough to send me a sample from his batch of homemade maple syrup. He said that the sap had a lot of moisture content this year so he had to cook it a bit longer than usual resulting in a dark amber syrup, which just so happens to be my favorite kind. I couldn’t have been more thrilled to receive such a great gift. This is some of the best maple syrup that I’ve ever had.

Speaking of pancakes, do you know Dan Lacey, Painter of Pancakes?

Ingredients:

1 Qt Buttermilk
2 Eggs
4 Tbsp Unsalted Butter - melted
3 cups Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt

Directions:

In a large bowl, whisk together the buttermilk, eggs and butter.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Pour the wet ingredients over the dry ingredients and whisk gently to combine but don’t overwork the batter.

Heat a non-stick skillet over medium-high heat. Ladle the batter onto the skillet. When bubbles appear on the edges, flip the pancake over and cook on the other side until golden brown.

Serve with maple syrup.

Sources:

Buttermilk – Hawthorne Valley Farm
Eggs – Northwind Farms
Butter – Cabot
Flour – White Winter Wheat from Wild Hive Farm
Maple Syrup – Neal Larkin, Moriah, NY

Woodstock Farm Festival

2010-04-26T08:02:00.001-04:00

The People Who Feed Us created this incredible video that truly captures the spirit of the Woodstock Farm Festival. The Woodstock market is dear to my heart. I live in Woodstock and had wanted to create a farmers market in my town for a long time. After some years of trying to find a suitable location and obtain the necessary permits, a group of committed citizens formed and we finally pulled it off. The Woodstock Farm Festival will begin its 3rd season on Wednesday, May 26th.

Savory Mushroom & Sausage Bread Pudding

2010-04-21T20:00:00.001-04:00

One of the many perks of organizing events in which farmers participate is that you end up with some pretty amazing leftovers. Tuesday night, the Rhinebeck Farmers Market, which I have been the manager of for the past 8 years, participated in the Taste of Rhinebeck. This is an annual fundraising event for the Northern Dutchess Hospital in which ticket holders stroll through the Village of Rhinebeck sampling treats from dozens of restaurants, specialty food shops, wine stores and more.

The farmers’ market had a booth where we offered tastings of dishes prepared using ingredients donated by our market vendors. Meri Puccio of Julia & Isabella Fine Fare created a wonderfully delicious Savory Mushroom & Sausage Bread Pudding which was served along side gorgeous salad greens from Chris Regan of Sky Farm.

It was a warm Spring night and hundreds of people passed through our booth but lucky for me, there were leftovers. Both Meri and Chris sent me home with more than enough food for dinner the next night and I am so grateful. Thanks guys. Here’s to a great season!

Sources:

Baguettes – Our Daily Bread
Oyster & Shiitake Mushrooms – Wiltbank Farm
Pork Sausages – Uphill Farm
Eggs – Feather Ridge Farm
Salad Greens – Sky Farm

Orzo with Spring Ramps & Goat Cheese

2010-04-17T13:51:00.001-04:00

OK, I’m beginning to make a dent in my supply of ramps. Last night I made this orzo risotto which we had for dinner with some fish that I seared in a hot skillet with some of the ramp butter that I made yesterday. This would be a nice accompaniment for roasted chicken as well.

This orzotto or orzo risotto technique was inspired by Pam Anderson’s How to Cook Without a Book and can be adapted to use whatever herbs, seasonal ingredients and cheeses that you happen to have on hand.

Ingredients:

24 Ramps
1 Qt Water
1 Tbsp Salt
1/2 Lb Orzo
3 Tbsp Ramp Butter or Unsalted Butter
Zest of 1/2 Lemon
Black Pepper
3 oz Goat Cheese – crumbled

Directions:

Bring 1 quart of salted water to a boil.

Meanwhile separate the bulb end of the ramps from the leafy green part. Save the bulbs ends for another use. Roll the leaves and cut them into a chiffonade.

When the water is boiling add the orzo, reduce the heat to medium-low to gently boil for 10 minutes, stirring occasionally until the water is almost all absorbed. Add the ramps and stir until wilted. Stir in the ramp butter. Using a microplane, add the zest of 1/2 a lemon and several grinds of black pepper.

Transfer to serving plates and top with crumbled goat cheese.

Sources:

Ramps – Forager, Rick Reilingh
Butter – Cabot
Goat Cheese – Coach Farm

Ramp Butter

2010-04-16T12:46:00.001-04:00

Forager, Rick Reilingh dropped off another big bunch of ramps for me yesterday and now I have way more ramps than I know what to do with. So, I started to think of ways to use them all but I know that will be tough. So extending the period of time that I’ll be able to enjoy these fleeting treats seemed like a good idea and ramp butter is a very easy way to do it. I plan to use the ramp butter in pastas…as a matter of fact, I’m thinking about making an orzo dish with it tonight. A little pat of this butter melting on top of grilled vegetables, grilled steak or piece of grilled fish would be heavenly as well. I’m also planning to try using it the next time I make slow scrambled eggs.

Ingredients:

1/2 lb Unsalted Butter – softened
2 Tbsp Unsalted Butter
24 Ramps
1/4 Cup Water
Salt & Pepper

Directions:

Set 1/2 pound of butter out to soften for a few hours. Separate the bulb end of the ramps from the leafy green end. Thinly slice the bulb end. Roll the leafy green parts into a tight bunch and slice into a chiffonade. Heat a large skillet over medium-high heat and add the remaining 2 tbsp of butter. Add the sliced bulb ends of the ramps along with a pinch of salt and a few grinds of black pepper, saute until soft. Stir in the leafy part of the ramps and add the water. Cook for 1-2 minutes until the leaves wilt but are still bright green and the water has cooked off. Set this aside on plate to cool for 15 minutes or so. Then add to the softened butter and mix with a spatula to blend well.

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:

Butter – Cabot
Ramps – Forager, Rick Reilingh

Linguini with Ramps

2010-04-07T20:42:00.001-04:00

Yay! My first post of the Spring Harvest.

I was treated to a gift of a bunch of ramps yesterday by friend and local forager, Rick Reilingh. Rick can be found with his foraged items on Wednesdays at the Woodstock Farm Festival and usually has a good supply of Black Trumpet Mushrooms and Chanterelles all season.

I was thrilled to accept these ramps and immediately began thinking about how to prepare them. I had some fresh pasta on hand and wanted to keep it simple so that the subtle flavor of the ramps could come through.

Ingredients:

1 Lb Fresh Linguini
3 Tbsp Extra Virgin Olive Oil
1 Bunch of Ramps
Zest of 1/2 Lemon
1/4 Cup Toasted Breadcrumbs
Salt & Pepper

Directions:

Bring a large pot of salted water to a boil.

Meanwhile separate the white bulb end of the ramps from the green leafy part. Finely slice the white part. Heat the olive oil in a large saute pan over medium high heat. Add the white part of the ramps along with a pinch of salt and saute until softened.

Drop the pasta into the boiling water and cook for a couple of minutes. Add the green part of the ramps to the saute pan and add a ladle of pasta cooking water. Stir until wilted.

Drain the pasta and add it to the saute pan. Add the lemon zest and several grinds of black pepper. Toss together. Transfer pasta to individual plates and top with the bread crumbs.

Sources:

Ramps – Rick Reilingh, Forager
Extra Virgin Olive Oil – Gigi Hudson Valley
Linguine – La Bella Pasta

Apple Cinnamon Crumb Coffee Cake

2010-04-01T16:32:00.001-04:00

Spring is here and we are inching our way closer and closer to opening day for many of the summer farmers’ markets in the region. Lord knows I’m ready for that! But until then, you can still find an abundance of local apples out there.

I followed a recipe from Cook’s Illustrated and made the Apple Cinnamon Variation on their Master Recipe for Quick Crumb Coffee Cake

Sources:

Empire Apples – Migliorelli Farm
Flour – Wild Hive Farm
Butter – Cabot
Yogurt – Ronnybrook Farm
Egg – Northwind Farms